The Ultimate Vampire Resource and Directory

Corn Beer



Ingredients:

5 lbs cracked corn, sold as bird food

8 lbs light barley malt

1/2 lb Crystal (40L.)

yeast from the bottom of a Saisson Dupont bottle

4 oz whole Hallertau



Procedure:

Mash corn at 110, for an hour, then 140 for another hour. Stir lots,

since its sticky.

Mash malted barley as usual at 110, 148, 140, 160. I used a separate

pot for the 110 1/2 hour protein rest, and then just tossed into the

corn grits.

Mash water was around 26-30 quarts. Sparge to about 6 gallons after

at least 3 hours in the 140-160 range.

Hops to taste, depending on what you're making. The yeast from the

bottom of a Saisson Dupont bottle really does well with the corn

content, but make sure you like that kind of beer first. 4 oz whole

Hallertau for 7 gallons of wort sounds about right, but hey, adjust

to your tastes. wo liters of healthy yeast grown up from a bottle of

van Steenberge Golden Dragon Belgian Strong Ale. Ferment at 75F for

10 days and rack to secondary. Ferment at 65F for 3 more weeks,

closed up in a SS fermenter to naturally carbonate it with a pressure

relief valve set at 25psi. Cold condition at 38F for two months. Rack

to serving keg.

Will yield an SG of about 1.090 and a FG of about 1.016. Enough

alcohol for you??



Specifics:

OG: 1090

FG: 1016

Dragons Blood Ale







For a 5 gallon batch:



3lbs of Amber DME

2.5 Lbs Dark DME

1lb Light dry DME

1lb crystal malt (60L)

1/2 oz Northern brewer pellets

2.5 oz cascade plugs

1 pkg Glenbrew brewers special (ale yeast)

3/4 cup dextrose for priming



start by steeping grains (156F) for 30 min in 1/2 gallon water

sparge with another 1/2 gallon at ~ 170F

pitch yeast to starter

start boil bring initial water volume to 2 gal

add DME and northern brewer pellets

boil 30 min and add 1oz cascade

boil 20 min add 1oz cascade

turn off heat and add 1/2 oz cascade

cool wort and strain into fermenter

at 75F pitch yeast

primary ferment for 6 days

rack to secondary for 10 days

prime and bottle

OG 1.058

FG 1.009



















As a note I have tried this one with some good resluts. But all in all I am far more a mead maker myself.

Holiday Spiced Ale





Ingredients:

3 1/3 # John Bull amber malt extract

3 1/3 # Munton and Fison light malt extract

3/4 # light dry malt extract

1 # dry maltodextrine (65 minutes)

1 1/2 oz. Cascade hops (65 minutes)

1 oz. Bullion hops (65 minutes)

2 oz. grated ginger (25 minutes)

2 teaspoons Cinnamon (25 minutes)

1 teaspoon ground coriander (25 minutes)

7 small cloves (25 minutes)

1 oz. Kent Goldings hop pellets (dry hop)

1 pkg Wyeast British Ale yeast (1098)



Procedure:

Bring water to a boil. Add extract, maltodextrine and boiling hops

and boil for 65 minutes. Add ginger, cinnamon, coriander, and cloves

for last 25 minutes of boil. Cool and rack to primary fermenter.

Pitch yeast when cooled below 80 degrees F.

Primary Fermentation: 14 days at 70 degrees F in glass

Add 3/4 cup corn sugar at bottling if bottling

Age: about two months

Original specific gravity: 1.057

Final specific gravity: 1.025

Basically thats what I'll use this section for at least until i decide to go premium and can then change the names of these things