#62 Surly Bender

Here's what happens when substance meets smooth. This oatmeal brown ale defies traditional categories. Bender begins crisp and lightly hoppy, complemented by the velvety sleekness oats deliver. Belgian and British malts usher in cascades of cocoa, coffee, caramel and hints of vanilla and cream. An easy-drinking ale with many layers of satisfaction.

Surly Bender

OG: 1.068 SG
FG: 1.017 SG
Color: 28.8 SRM
IBU: 18.9 IBUs
ABV: 4.7 %

Ingredients:
2 lbs Aromatic Malt
1 lbs Pale Ale Malt 2-Row
12.0 oz Crystal, Medium (Simpsons) (55.0 SRM)
12.0 oz Special B Malt (180.0 SRM)
10.1 oz Oats, Golden Naked (Simpsons)
4.0 oz Chocolate Malt (450.0 SRM)


0.25 oz Willamette (First Wort Hop)
0.75 oz Columbus (60 min)
2.5 oz Willamette (0 min)

British Ale II (Wyeast Labs #1335)

BrewTV brewing of Surly Bender

#61 Requiem Raspberry

A refreshing summer beer.  This was one of the most popular fruit beers on Home Brew Talk.

I made a minor change by using the Northern Brewer Gold Malt instead of 6.5 lbs of Light DME.

6lbs Northern Brewer Gold Malt
1 lbs 3.0 oz Light DME
12.8 oz Caramel/Crystal Malt - 40L 
2.4 oz Roasted Barley (300.0 SRM) 
1.00 oz Northern Brewer (60 min) 
0.50 oz Cascade (25 min)
0.50 oz Cascade (7 min)

A good refreshing drink after a day at the pool.

Primary:
7 days at 73 F
Nottingham Yeast

Secondary: 
7 days at 73 F
40 oz of organic raspberries (no sucrose)  

#60 Extra Hard Lemonade

VERY similar to Mikes Hard lemonade

Estimated OG: 1.046 SG
Estimated ABV: 5.9%
Estimated Calories: 112

Ingredients:
4 lbs Cane (Beet) Sugar 
7 Walmart Great Value: Lemonade, 12 Oz 
3 Walmart Great Value: Limeade, 12 Oz 
1 pkg Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) or Redstar Montrachet
1 tsp Yeast Nutrient


Primary: 18 Days @ ~70F
Secondary: Until Stable

Other Options Ingredients: • 2kg dextrose • 500g lactose • 12-24 lemons, sliced or chopped fine including peel • 5g yeast nutrient • 1 sachet SAFale yeast • Water to make up 22 litres of wort or Cranberry Lemonade

#58 Skeeter Pee

The original, inexpensive, quick, easy to make, easy to drink, naturally fermented, lemon, hot-weather, thirst quencher.

Batch Size: 5.00 gal
Boil Size: 2.30 gal
Estimated OG: 1.064 SG

Estimated Color: 1.9 SRM
Boil Time: 30 Minutes
ABV: 10.4%





Skeeter Pee
Ingredients:
Amt                   Name                                           
16.0 cup              Washington, DC
7 lbs                 Sugar, Table (16 cups)
0.33 cup              Lemon JuicE
Primary (Stir Ingredients)
64.00 oz              ReaLemon
0.75 tsp              Tannin
1.00 tsp              Yeast Energizer

3.00 tsp              Yeast Nutrient

Primary (~2 days)
1.00                  Yeast Slurry
Primary (~4 days - 1.050 SG)  (vigorously mix)
32.00 oz              ReaLemon
3.00 tsp              Yeast Nutrient
1.00 tsp              Yeast Energizer
Secondary (0.995-0.998 SG) (degas)
2.50 tsp              Potassium sorbate (sorbate)
0.50 tsp              Potassium metabisulfite (Kmeta)
1.00                  Sparkolliod - Clears without the Sparkolloid in 30-45 days
Bottling/Kegging (2 weeks after sparklloid)
2.30 lb               Sugar, Table (Sucrose)

After two weeks, the Skeeter Pee should be crystal clear. Rack into a clean, sanitized carboy, add 6 cups sugar, and stir to dissolve. Wait two weeks to be sure no new fermentation begins and bottle.

Notes from Lon DePoppe:
"Not a “hard lemonade” because too many people have tried the commercial versions and they tend to make a mental impression of what it’s going to taste like before trying it. When it doesn’t taste just like the commercial versions (which are usually 5% alcohol, lemon flavored malt beverages) they conclude that it’s a poor reproduction. This stuff isn’t a reproduction; it’s the original home-style without the big marketing budget and price tag. Please be advised that you need to keep an eye on those you serve this to. Because it drinks easily on a hot day and the alcohol is about double that of commercial hard lemonades and beer, it is easy to accidentally over consume; it sneaks up on you real fast."

If you don't have a slurry to start your batch.
Some people have had luck simply sprinkling the yeast on top of the must in the place of using a slurry.  Be cautioned though, that the ferment will take much longer to get started.  It helps to whip the must with a wire whisk to introduce lots of oxygen and keep the must warm.  Be prepared to wait up to a week to see signs of ferment.  An alternative method that has been successful is starting a 1 gallon batch of wine using frozen concentrate, letting it go for 5 days to a week to get good and active, and then using the whole thing in place of a slurry.