#55/57/80/93 Allagash White

This is the most liked Witbier on Beer Advocate.  The recipe comes from Rob Tod of Allagash Brewing Company and is a clone recipe for Allagash White (Belgian Wit). Note: “secret spice” is described as a “pinch of the spice of your choosing”.

Allagash Brewery got their start in 1995 in Portland, Maine. Owner/brewer Rob Tod is quietly making some exceptional Belgian-style beers over on the East Coast. Rob is one of the “brett pack” along with Vinnie Cilurzo (Russian River), Tomme Arthur (Port Brewing/Lost Abbey), Sam Calagione (Dogfish Head) and Adam Avery (Avery). They acquired that nickname through their use of and experiementation with brettanomyces and other micrio biota. 

Price		Ingredients
$15.99		6lb Northern Brewer Wheat Malt Syrup
$4.50		1lb Briess DME Golden Light
$  2.25		3/4 oz. Tettnanger (60 minutes) (Add)
$  1.69		3/4 oz. Saaz (60 minutes) (Add)
$  0.56		1/4 oz. Saaz (flameout)
$  0.25		1/4 oz. crushed coriander (flameout)
$    0.50		1/4 oz. bitter orange peel (flameout)
$    0.25		1 pinch "secret spice" (flameout) "secret spice" (anise, cinnamon, vanilla, pepper, or ginger) your choice
$  3.12		Wyeast 3463 Forbidden Fruit (re-using yeast for a second batch) (Add)
$29.11

Blue Moon is a popular brew that is similar with the following changes: 

• Flaked Oats 
• Hallertauer (90 mins) 
• 1.25 tsp of ground corriander (10 min) 
• 0.33tsp of ground Valencia orange peel (5 min) 
• Chico yeast

I originally found this recipe on Home Brew Talks.  

My latest batch used Danstar Munich Wheat Beer Yeast.  I enjoyed the previous two batches both used Forbidden Fruit, but with a recent weather change I wanted to brew and didn't have time to get a starter going.

Additional Sources of Recipe Information
Belgian White Ale Recipe From Allagash - Brew Dudes - Extract with Pilsen malt with slightly lower hop schedule and slightly increased flameout additions
Brewers Friend
BeerSmtih Recipes Allagash White Clone all grain convert - Not sure about hop schedule on this.
BrewToad Allagash White Clone by Five14 Brewing - All grain version of above with similar hop schedule 

#52 Hard Cider

I wanted to create a hard cider for Saint Patrick's Day.  I waited too long so the options are now limited. My initial thoughts were to follow DayFlyer55's 5 Day Sweet Country Cider from HomeBrewTalk.  I was in a rush while making dinner so I skipped the Brown Sugar and went straight for the Molasses and Sugar.  I was just guessing and only decided to lookup the correct ratio now that I am writting down what I actually did.  The ratio for brown sugar is 1 cup sugar to 1 Tbs Molasses.  So, twice as much molasses as need.

My goal is to stop the fermentation as soon as we are below 1.04.  This should give us a sweet cider with 4.9% ABV.  Update:  It was a little too sweet.  So we let the cider go another day and then put it in the lagering fridge to have the yeast stop.  The final is a FG 1.034 and 5.7% ABV and 260 calories/12 oz.

Fermentables 13 frozen concentrate Giant brand Apple Juice    (~4.875 gallons) 2 lbs Dominion Sugar    (~3.8 Cups) 4 oz Grandmas Molasses    (~8 Tbs) Misc 2 Cinnamon Sticks Yeast Munton's Gold

#49 Apfelwein Recipe (German Hard Cider) Apple Wine Recipe

After a number of recommendations from other brewers, 10,838 replies and 1,668,170 views on HomeBrew Talk, I decided to try Ed Worts Apfelwien

The recipe placed 1st in the Cider & Apple Win category at the BJCP sanctioned Alamo Cerveza fest (out of 11 entries) and took 2nd place for Best of Show for the main category of Meads & Ciders (out of 50 entries).

I used following ingredients:

• 12 frozen concentrate Giant brand Apple juice (1 1/2 quarters each)
• 2 pounds Giant brand sugar
• 1 five gram packet of Montrachet Wine Yeast

1. First sanitize the carboy, airlock, funnel, stopper or carboy cap.
2. Add 100 degree water to the carboy, (*** Need Amount)
3. Add packet of Montrachet Yeast to hydrate
4. Add more 100 degree water to carboy
5. Warmed frozen concentrate apple juice
6. Pour melted concentrate into carboy
7. Add hot water to concentrate container to melt more concentrate
8. Add sugar and shake
9. Repeat Steps 5 through 8 until all of the Apple juice in the carboy and 2 lbs of sugar have been added
10. Fill Carboy up to the neck with 80 degree water.
11. Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.

Ferment at room temperature.

The advice is to let this sit for at least 3 months.

#46 Munton's Nut Brown Ale (1998)

So, this is a test into how bad will it be.  I received a can of Mutton's Nut Brown Ale with a best before October 1998.

The advice on the internet was "As long as the can is sealed, it'll be fine. Just a little darker than normal. Cooper's cans can be good if brewed well. I usually add a 3lb bag of Munton's plain DME & 2 oz of 2 different hops. The color of the DME depends on the style desired. In this case,I'd go with plain light DME. Maybe Fuggle or Kent Golding hops. Don't let anyone tell you cooper's is no good.

If you've got a good process down,you'll make good beer with the right ingredients. I do it all the time. Even my English bitter is coming along fine. And the IPA that started life as an OS Draught can is very good. When I get the recipe tweaked more to my liking,I'll post it."

The goal of the style Northern English Brown Ale

Aroma: Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.

Appearance: Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.

My thoughts:
We were only going to throw away both the can and the yeast.  Since there were extra ingredients, the cost is really about $8.  If it turns out tasting good, then great.  If not, nothing lost.

Grains

4.8 oz 60L Caramel Malt
3.0 oz Chocolate Organic
2.0 lbs Golden Light DME
Hops .35 oz Kent Goldings (15 minutes)
Yeast White Labs WLP002 English Ale (1 year old)

I wrote the above on kegging day.  We will know in a couple of weeks or maybe later today.

This turned out to be a hit.  Many thought that this was one of the better beers.  So a simple change and great results.

#12/44/53/66/82/83 Corona

This is a staple around the house, especially during the warmer months.  This is an inexpensive beer to make when washing the yeast.  This is a cheap $16 beer using extract.

Corona Extra is lighter than traditional beers, with a crisp and refreshing taste.

This light, dry beer has pleasant malt and hop notes with a round dry finish.  Best served ice cold, with a wedge of lime that complements and intensifies the flavor through the palate.

Fermentables

3 lbs Light DME

3 lbs Corn Sugar

Hops

.75 Hallertauer (60 min)

.25 Hallertauer (5 min)

Yeast

WLP940 Mexican Lager

158 Calories

8.7 IBUs

#45/67 Cerveza Pacífico Clara

Mexican pilsner-style beer first brewed in 1900 when three Germans opened a brewery, the Cerveceria del Pacífico in Mazatlán.  This Pacifico Clone beer recipe kit makes a light refreshing lager.  This beer gets no respect by beer drinkers with a Beer Advocate Rating of 63 and a Rate Beer Rating of 5.  This is a great beer for parties since half the people there don't really like beer.

The Adventures in Homebrewing recipe is available online for typically $20.  I tried to make a similar variation.

Grains (20 mins)
1 lb Flaked Maize
Fermentables
3 lb Light DME
4.75 lbs Northern Brewer Gold Malt Syrup
1 lb Rice Solids (I used the wrong ingredient here)
Hops
.5 oz Liberty (60 min)
.5 oz Liberty (1 min)
Yeast
WLP940 Mexican Lager

	Pacifico	Mine (Beersmith)
IBU	14	5
ABV	4.4%	6.3%
SRM (Color)	3	6.4
Calories	145	217

I messed the first batch of this with the use of Flaked Rice instead of Rice Solids.  The taste turned out just fine.  Not big deal.  I steeped the Flaked rice with the Flaked Maize.  After realizing my mistake, I tried to dissolve another pound of Flaked Rice.

#43 NB Irish Ale

Like Irish stouts, Irish ales are sociable session beers with a low alcohol content but substantial body. This beer pours with a deep red color and tan head over a caramel-like malt character with roasty and fruity notes. As a bow to Ireland's meadmaking past, honey lightens the body and boosts the gravity of this recipe, while a small dose of oats adds creaminess to the mouthfeel and a hint of grain to the flavor.

This was made from the Northern Brewer Irish Draught Ale

REVIEWER COMMENTS
Similar to a Kilkenny/Smithwicks with a bit more flavor.
The first sip seems a little flacid but almost immediately the additional mouth feel provided by the oats and the back end sweetness of the honey settle in and 'ahs' ensue.
Malty sweet, with a hint of honey. 

SPECIALTY GRAIN 
- 0.5 lbs Caramalt
- 0.25 lbs Simpsons Golden Naked Oats
- 0.25 lbs Chocolate
FERMENTABLES
- 3.15 lbs Maris Otter Malt syrup
- 1 lb Honey
- 2 lb Golden Light DME late addition (15 min)
HOPS & FLAVORINGS 
- 1 oz Cluster (60 min)

YEAST
Irish Ale

http://www.bjcp.org/2008styles/style09.php#1d

#42/50 NB Irish Dry Stout

This is the Northern Brewer recipe for Guinness. This is Ireland's most popular and well-known beers, this stout has a pronounced roasty, coffee-like flavor and aroma, imparted by a generous helping of roasted barley.
Guinness (pron.: /ˈɡɪnɨs/ gin-is) originated in the brewery of Arthur Guinness (1725–1803) at St. James's Gate, Dublin. A feature of the product is the burnt flavour that is derived from roasted unmalted barley. For many years a portion of aged brew was blended with freshly brewed beer to give a sharp lactic flavour and fatures a characteristic "tang". The draught beer's thick, creamy head comes from mixing the beer with nitrogen when poured.
Prior to 1939 if a Guiness brewer wished to marry a Catholic girl, his resignation was requested.

13A. Dry StoutAroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes.
Appearance: Jet black to deep brown with garnet highlights in color. A thick, creamy, long-lasting, tan- to brown-colored head.
Flavor: Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.
Mouthfeel: Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.
Overall Impression: A very dark, roasty, bitter, creamy ale.

#41 Stephen King’s - The Dark Tower - Graff (Cider/Wine)

I decided that I wanted to make a hard cider.  This sounded easy enough.  Get some cider and add yeast.  I decided to do research by sampling a number of ciders.  Well that didn't help.  I soon realized that there were a number of ciders that I didn't care for the taste.  I decide to read up on possible cider recipes.  This also didn't help.  There are a number of books on Amazon just on this topic.  I quit.  I then looked for the most popular cider recipe on homebrewtalk.com.  This recipe had 2k+ responses and almost 400k views.  So, that's how you got here.

http://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/

Graf is a strong hard cider or apple-based beer widely consumed in In-World.

Brandon O's Graff  

Slightly malty, slightly hoppy, with some good apple flavor.  If you like a clean, malty, not too tart easy drinking cider style beverage then this is your drink.

Brandon’s approach on how can I make something that will taste good faster and also have body?

Brewing

Steep 8oz 60L and 1 oz (never more than 2 oz) torrified wheat (head retention) in .75 gallons of water @ 155 degrees for 30 mins.  (If you use cheap store brand juice, switch the 60L to 120L. Cheap juice tends to turn out a tad tart and this will balance it.)

This is not a picture of me.

Sparge with .25 gallons

(Option JG:     .5 lb 60L

1oz Flaked Barley

1oz Flaked Oats)

Fermentables 2lb DME (suggestion is for 1lb amber and 1lb light)

Hops .5 oz of Cascade (you favorite hops ( right around 6% AA, using 18.5% AA summit hops can take a month after kegging for strong bitterness to blend nicely))  WARNING! IF YOU ARE GOING TO CHANGE THE AMOUNT OF HOPS USED, MAKE IT LESS NOT MORE, it's really just too bitter with any more. (30 min)

Cool and add 4 Gallons of apple juice.
Yeast Nottinham or Safale-05 (Clean fermenting yeast)

Ferment 2 weeks at 64-68 degrees then keg or bottle.

VERY drinkable as soon as it is carbonate.  This will get better with 2-3 weeks of aging.