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Two of Cmor and Lord Gern's Beer Recipes

by Cmor and Gern


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[#9] 8/10/89 10:14 pm by Gern

Dark Side Brown version 1.0
by Cmor and Gern
brewdate: 6-17-89

Ingredients:

1 can (3.3 lb) Telford Nut Brown Ale Hopped Syrup
1 can (3.3 lb) Telford Traditional Ale popped Syrup
1/6 lb Chocolate malt
1/4 lb Crystal malt
2 oz Cascade pellets (finishing)
irish moss

- Steep barley at 180 degrees for 15 minutes.  Sparge through strainer.
- add to wort extract syrup, boil for 1/2 hour.
- add irish moss
- add 2 oz cascade for 10 minutes.

Ran wort through wort chiller into 5 gallon carboy.  Topped up to 4
gallons.  Fermented 3 weeks - still bublling slowly at bottling.
Diluted to 5 gallons just before bottling.  Siphoned to secondary
container and then into 7 six packs of 12 oz bottles and 2 25 oz Red
Tail Ale bottles.

                               4 gal                5 gal corrected
Initial specific gravity        1066                1052.8
Initial potential alcohol         9%                7.2%
Final S.G.                      1021                1016.8
Final P.A.                        3%                2.4%
Estimated alcohol content       4.8%

Results (after 6 weeks in bottles):

Beer is a deep redish brown color.  Medium bodied with just a slight off
taste.  Nut Brown extract was 2-3 years old.  Much better than it was at
2 weeks.  Nice cooled to 55 - 60 degrees.

[#10] 8/10/89 10:16 pm by Gern

Dark Side Dark version 3.0
by Cmor and Gern
brewdate: 6-17-89

Ingredients:

6 lb        Australian Dark DME (assuming 3 cups per pound) 
1 lb        crystal malt
1 lb        chocollte malt
2 oz        chinook pellets (bittering)
1.25 oz     cluster pellets (character)
2 oz        cascade pellets (aromatic)
2 pkg       Munton & Fison "Levure de Brassage" yeast
irish moss

- steepobarley at 180 degrees for 15 minutes.  Sparge through strainer.
- add to wort 6 lb extract, 2.5 gallons Leucadia tap, 2 oz chinook.
- boil wort for 1/2 hour.
- add 1.25 oz cluster.
- boil wort for 15 minutes.
- add irish moss
- add 2 oz cascade for 10 minutes.

Ran wort through wort chiller into 5 gallon carboy.  Topped up to 4
gallons.  Fermented 3 weeks - still bublling slowly at bottling.  Diluted
to 5 gallons just before bottling.  Siphoned to secondary container and
then into 7 six packs of 12 oz bottles and 2 25 oz Red Tail bottles.

                               4 gal                5 gal corrected
Initial specific gravity        1082                1065
Initial potential alcohol        11%                8.8%
Final S.G.                      1028                1022.4
Final P.A.                        4%                3.2%
Estimated alcohol content       5.6%

Results (after 6 weeks in bottles):

An amazing brew!  Easily passes the 100 watt test.  Thick, creamy head
that lasts to the bottom of the glass.  Well bodied and *very* hoppy.
Sort of like a Sierra Pale except 10 times darker.

[#11] 8/10/89 10:17 pm by Gern

Sorry about the apparent typos - my editor likes to change characters at 
random.  Keeps life interesting...

If you're nice, I'll save some of this beer for a party at the moOn.  Maybe 
after my return from Moscow and other points east.

_gern (brewmeister in training)
 
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