RECIPES

INTENSE WHEAT

Prep:
Measure the hops, coriander, and the two types of orange peel into separate bowls. (Prepping these in advance will make for a smoother making process. Trust us.)

Put the coriander into a ziplock bag. Make sure you seal the bag and push out any extra air.

Gently crush the coriander with a cylindrical object (e.g. a rolling pin). Roll across the bag from six to eight times until the seeds are evenly split.

Boil: 
Pour the the water into a saucepan, and bring to a rolling boil. Add the Saaz hops and boil for another 5 minutes.

Steep:
After the Saaz hops have boiled in the water for 5 minutes, add the following items to the saucepan and keep them boiling together for another 5 minutes:

- Crushed coriander seed
- Dried bitter orange peel
- Dried sweet orange peel

Combine:
Put a funnel filter into the funnel and place them both into a measuring cup with at least 2 cup capacity.

Pour the liquid through the funnel strainer to catch any sediment. Measure ½ cup of the liquid and set aside.

Pour the Unfiltered Wheat base beer into the growler. Add the calcium chloride to the growler, followed by the ½ cup of liquid set aside earlier.

Carbonate:

Screw the carbonation cap on to the growler until it is snugly attached.

Unscrew and remove the handle from the carbonation cap.

Put one CO2 cartridge into the carbonation cap’s handle.

Screw the handle back into the carbonation cap and wait for the “psst” sound. (Don’t worry, the sound means you’re doing it right!)1
Place the growler upright in the refrigerator and start planning a fun event to celebrate your first brew tomorrow! It will be ready to drink before you know it (or in 24 hours, whichever comes first).

IMPORTANT: Do not remove CO₂ cartridge for 24 hours.

Serving Suggestion: Create a garnish with a kick: Stir together 4 tablespoons sugar and ½ teaspoon Cayenne pepper in a shallow dish. Wet the rim of a glass with a lemon slice, dip the glass rim in the sugar/pepper mixture, and then pour your shandy into the glass.

LEMON SHANDY

Prep:
Zest the lemons into a bowl.

Measure out the sugar and set aside.

Squeeze the lemon juice into a separate container. (We won’t judge you if you use store bought juice, but fresh squeezed wins on taste)

Steep:
No Steeping needed, Lucky you. No hops or grains this time - let’s push for subtle simplicity on this one.

Boil:
Pour the the water into a saucepan and bring to a rolling boil. 

Slowly pour in the sugar and stir constantly until it is completely dissolved.

Add the fresh lemon zest into the water.

Turn your burner down to a medium heat, bringing the liquid to a light boil. Set a timer for 10 minutes, and rest for a spell.

Ding! Now that your boil is finished, let’s sweeten up that beer base.

Combine:
Pour the Unfiltered Wheat base into the growler.

Place the funnel filter over the growler’s opening.

Pour your sugar and lemon zest mixture through the filter and into the growler. 

Pour the fresh squeezed lemon juice through the funnel filter.

Remove the funnel filter and add the calcium chloride directly to the growler.
Carbonate:
Screw the carbonation cap on to the growler until it is snugly attached.

Unscrew and remove the handle from the carbonation cap.

Put one CO2 cartridge into the carbonation cap’s handle.

Screw the handle back into the carbonation cap and wait for the “psst” sound. (Don’t worry, the sound means you’re doing it right!)1
Place the growler upright in the refrigerator and start planning a fun event to celebrate your first brew tomorrow! It will be ready to drink before you know it (or in 24 hours, whichever comes first).

IMPORTANT: Do not remove CO₂ cartridge for 24 hours.

Serving Suggestion: Create a garnish with a kick: Stir together 4 tablespoons sugar and ½ teaspoon Cayenne pepper in a shallow dish. Wet the rim of a glass with a lemon slice, dip the glass rim in the sugar/pepper mixture, and then pour your shandy into the glass.

INDIA PALE

Prep:
Measure out the hops and malts into separate bowls, and the water into separate cups. (Prepping these in advance will make for a smoother making process. Trust us.)

Steep: 
Find a ziplock bag and add the grains: Caramel Malt 80 and Marris Otter Malt. Seal the bag, pressing out excess air as you do so.

Lay the bag on a flat surface and gently crush the grains with a cylindrical object (e.g. a rolling pin). Roll across the bag six to eight times, until the grains are evenly split. 

Open the bag and pour the crushed grains into the steeping vessel. Set the steeping vessel aside.

Now let’s steep the grains:
Pour the water into a small 2 quart saucepan. Heat it over medium flame to 175-180° F, using the thermometer provided to check the temperature. (Make sure the tip of the thermometer doesn’t touch the bottom of the pan).

When your water reaches 175° F, remove the saucepan from the heat and pour the water into the steeping vessel, over the grains. 

Cover the steeping vessel with a bowl or saucer and set a timer for 15 minutes.

Boil:
When steeping is complete, pour the resulting grain essence through one of the funnel strainers and back into the saucepan you used to boil the water.

Bring the grain essence to a boil over medium heat. 

Add the Willamette hops to the saucepan and set a timer for five minutes. You’ve just expanded to a hop and grain essence.

Add the Cascade hops and set your timer for another five minutes. During this five minute window, start the process below.

Combine:
Pour the Golden Pale base into the growler. 

Add the calcium chloride into the growler. This will balance your beer’s pH and prevent “off” flavors.

When the boiling timer ends, measure ⅓ cup of the hop and grain essence and add it to the base beer in your growler. (Don’t worry if you have less than ⅓ cup of essence remaining – just don’t add more than that amount to the growler.)

Carbonate:
Screw the carbonation cap on to the growler until it is snugly attached.

Unscrew and remove the handle from the carbonation cap.

Put one CO2 cartridge into the carbonation cap’s handle.

Screw the handle back into the carbonation cap and wait for the “psst” sound. (Don’t worry, the sound means you’re doing it right!)1
Place the growler upright in the refrigerator and start planning a fun event to celebrate your first brew tomorrow! It will be ready to drink before you know it (or in 24 hours, whichever comes first).

IMPORTANT: Do not remove CO₂ cartridge for 24 hours.

HOPBACK GOLDEN AMBER ALE

Prep:
Measure the hops and malts into separate bowls. (Prepping these in advance will make for a smoother making process. Trust us.)

Steep:
Find a ziplock bag and add the grains: Carared Malt and Caramel Malt 120. Seal the bag, pressing out excess air as you do so.

Lay the bag on a flat surface and gently crush the grains with a cylindrical object (e.g. a rolling pin). Roll across the bag six to eight times until the grains are evenly split. 

Open the bag and pour the crushed grains into the steeping vessel. Set the steeping vessel aside.

Now let’s steep the grains:
Pour the water into a small 2 quart saucepan.

Heat it over medium flame to 175-180° F, using the thermometer provided to check the temperature. (Make sure the tip of the thermometer doesn’t touch the bottom of the pan).

When the water reaches 175° F, remove the saucepan from the heat and pour the water into the steeping vessel, over the grains. 

Cover the steeping vessel with a bowl or saucer and set a timer for 10 minutes.

Boil:
When the grains have finished steeping, pour the mixture through your funnel and filter into a measuring cup.

Combine:
Add the Medium Amber bases to the growler. 

Place the funnel into the growler and place the filter into the funnel.  Put the Cascade hops in the funnel filter.

Back to the heat for the grain essence, simmering the essence to make its flavor even more wonderful:

Pour the grain essence back into the saucepan. Clamp the thermometer to the pan’s edge.  (Remember, don’t let it touch the bottom of the pan).  Heat the essence in the pan over medium flame to a temperature of 200°F. 

Set a timer for 10 minutes and keep the essence at 200°F, stirring frequently. (Don’t let the essence boil or reach higher temperatures, or you’ll find yourself with beer marked by notes of burned grains.)

When the timer ends, remove the reduced essence from the heat and use a liquid measuring cup to measure out ½ cup of the essence. (It’s OK if you have reduced to a smaller quantity – just don’t use more liquid than ½ cup). 

Pour this liquid over the Cascade hops that are waiting in the funnel/filter. Once the liquid drains through, remove the funnel/filter from the growler. 

Add the calcium chloride directly into the growler. This will balance your beer’s pH and prevent “off” flavors.

Carbonate:
Screw the carbonation cap on to the growler until it is snugly attached.

Unscrew and remove the handle from the carbonation cap.

Put one CO2 cartridge into the carbonation cap’s handle.

Screw the handle back into the carbonation cap and wait for the “psst” sound. (Don’t worry, the sound means you’re doing it right!)1

Place the growler upright in the refrigerator and start planning a fun event to celebrate your first brew tomorrow! It will be ready to drink before you know it (or in 24 hours, whichever comes first).

IMPORTANT: Do not remove CO₂ cartridge for 24 hours.

MAPLE NUT BROWN


Prep:
Measure the hops and malts into separate bowls. (Prepping these in advance will make for a smoother making process. Trust us.)

Steep:
Find a ziplock bag and add the grains: De-bittered Black Malt, Chocolate Malt, and Golden Naked Oats. Seal the bag, pressing out excess air as you do so.

Lay the bag on a flat surface and gently crush the grains with a cylindrical object (e.g. a rolling pin). Roll across the bag six to eight times until the grains are evenly split. The husks should be broken and peeling, not a powder.

Open the bag and pour the crushed grains into the steeping vessel. Set the steeping vessel aside.

Now let’s steep the grains:
Pour the water into a saucepan.

Heat it over medium flame to 175-180° F, using the thermometer provided to check the temperature. (Make sure the tip of the thermometer doesn’t touch the bottom of the pan).

When the water reaches 175° F, remove the saucepan from the heat and pour the water into the steeping vessel, over the grains. 

Cover the steeping vessel with a bowl or saucer and set a timer for 10 minutes.

Boil & Combine: 
Tick tock… these next few things will keep you busy while the grains steep.

Pour 4 cans of Medium Amber base into your growler. 

Put the 2nd funnel filter into the funnel and set the combination in the top of the growler. Add the Cascade and Willamette hops into the filter/funnel above the growler.

Set a funnel filter in your saucepan. 

When the stepping timer ends, pour that malty goodness (aka grain essence) from the steeping vessel back into the saucepan. 

Now move the saucepan back to the stove, and bring the grain essence up to 200°F. 

Once you get there, set a timer for 10 minutes, and stir regularly while holding the temperature at 200°F (to avoid burning this lovely mixture before it meets your beer).

When the timer reminds you that another 10 minutes have passed, pour ¾ cup of the essence through the filter of hops and into the growler. (Don’t worry if you end up with less of the grain essence – just don’t add more than ¾ cup.)

Remove the funnel and add both the maple syrup and calcium chloride directly into the growler.

Carbonate:
Screw the carbonation cap on to the growler until it is snugly attached.

Unscrew and remove the handle from the carbonation cap.

Put one CO2 cartridge into the carbonation cap’s handle.

Screw the handle back into the carbonation cap and wait for the “psst” sound. (Don’t worry, the sound means you’re doing it right!)1

Place the growler upright in the refrigerator and start planning a fun event to celebrate your first brew tomorrow! It will be ready to drink before you know it (or in 24 hours, whichever comes first).

IMPORTANT: Do not remove CO₂ cartridge for 24 hours.

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