Homebrew Recipes

The recipe I first started with back in '95 was pretty simple. I made a lot of it over several years - it's dark and strong, with not much hops aroma.

Legacy Beer

  • 3.3 lbs (1.5 kg) John Bull Dark Malt Extract
  • 1 cups Hops
  • 4 cups corn sugar
  • 1 package red star beer yeast
  1. Add malt, hops, and corn sugar to a half gallon of water and simmer for an hour.
  2. Place the pot in a sink of cold water to cool it down to 80°F.
  3. Add yeast, pour into great big bottle, top up to 5 gallon.
  4. Let it sit for a week or until it stops bubbling, whichever comes LAST.
  5. Add teaspoon corn syrup to each of 40 16-oz bottles.
  6. Siphon beer into bottles (you won't use them all), and cap.
  7. Wait a month.
  8. BOTTOMS UP!

It's also good with twice the hops. I once used 4 cups of hops and 1 of sugar, getting it exactly backwards, and to recover I made it into a double recipe that used 4 cup of hops and 8 of sugar, resulting in a 1:2 ratio instead of the proper 1:4 ratio of hops to sugar. It came out pretty good anyway, which is good because ten gallons of lousy beer is a LOT of beer to suck (and I mean that in several different ways).

I brewed this kind of beer LO! those many years ago, when the world was young and men were ... um ... also young, or something. At least I was young. Now I'm old, so I may have remembered some of it wrong - for example, I may have actually used champagne yeast, not beer yeast. Also, to the best of my knowledge, John Bull malt extract is no longer made.


Millennium Beer

  • 3.3 lbs (1.5 kg) Thomas Cooper's Amber Malt Extract
  • 1 oz Centennial Hops (7.6% alpha)
  • 2 cups corn sugar
  • 1 package Munton Gold beer yeast
  1. Combine 3 quarts of hot water, Malt Extract, corn sugar, and ¾ oz hops in a 6-quart pot.
  2. Boil over medium-high heat (7 out of 10 on my stove) for 55 minutes.
  3. Add ¼ oz of Hops. Boil five minutes.
  4. Place pot in sink of cold water, and top off wort with cold water.
  5. When it reaches 75F, pitch the yeast.
  6. Strain into primary fermenter, top off to 5 gallons with 75F water.
  7. Let it ferment for a week.
  8. Siphon beer into secondary fermenter, avoiding bottom sludge.
  9. Let it clear for a week.
  10. Siphon back into primary fermenter, and add 1 cup corn sugar.
  11. Siphon into 40 16-oz or 52 12-oz bottles and cap.
  12. Wait a month.
  13. BOTTOMS UP!

My most recent recipe is called "Millennium Beer" because, first, it's a new millennium since I last brewed 15 years ago, and also because I used "Centennial" hops, so it kinda fits.

The hydrometer reading before fermentation was 1.028; afterwards it was 1.010, indicating 2.5% alcohol by volume.


References

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© 2010 W. E. Johns