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Woodforde’s Norfork Ales Headcracker Pale, Real Ale Kit

Description:

This beer has a medium body with a hint of apple flavor. It is very smooth with little or no bitterness, but that can be changed by adding finishing hops.

Ingredients:

• 4 pounds, Telford’s Yorkshire nut brown ale hopped malt
• 1 pound, honey
• 1/2 pound, corn sugar
• 1/2 pound, dark crystal malt
• 4 pounds, red apples
• 2 teaspoons, cinnamon
• ale yeast

Procedure:

In cold water, place crushed dark crystal malt in a cheesecloth. Bring water to boil. When boiling commences, remove grain and add Telford’s. Boil 15-20 minutes. Add sugar and honey and boil another 10 minutes. Reduce heat so that boiling stops. Add cinnamon and sliced apples and steep 15 minutes. Remove apples with strainer and transfer wort to primary.

Description:

This beer was the creation of making a smooth wiess like beer, but not as sharp, to satisfy my girlfriend’s love for lemon flavored beer. It’s pretty strong too. Very good lemon aroma and soft sweet aftertaste. I have made three batches and each has been great!

Ingredients:

• 6.6 pounds Northwestern weizen extract
• 3 pounds light dry malt extract
• 2 pounds honey
• 2 ounces pure lemon extract
• 4 whole lemons
• 2 ounces Hallertauer hops
• 1 cup corn sugar for priming
• dry ale yeast

Procedure:

Boil 2 gallons of water, remove from heat and add the malt extracts and honey. Add 1-1/2 ounces of the hops at this time. Return to heat and boil for 50 minutes. After removing from heat, add the remaining 1/2 ounce of hops, the lemon extract, and the juice from the 4 lemons.

Chill wort to 72 degrees, transfer to primary fermenter and pitch yeast. Ferment for 7 days at 72 degrees. Rack to secondary fermenter and let sit another 7 days. Bottle and let sit for 4 weeks.

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Woodforde’s Norfork Ales Headcracker Pale, Real Ale Kit

Description:

I just finished a strawberry beer that I love.

When I bottled it it tasted tart as hell — but a week later I started drinking it and it was great! It’s a bit bitter, but the strawberry is very noticeable and everyone seems to enjoy it (especially me!).

Ingredients:

• 6 lb. pale male extract
• 1 lb. amber malt extract
• 1 lb. light crystal malt
• 2 oz. hops (can’t remember what kind I used, but 1 oz. was for 60

Procedure:

I cleaned and pureed all the strawberries in a blender, added about half a gallon of water to them, and boiled them seperately from my wort for about 15 mins. (my pot wasn’t big enough to fit ‘em). Cooled them and my wort and added the rest of the water. Pithced the yeast. The blowoff was amazing! (I probably lost about 1 1/2 gallons of beer). Tons of it. I heated the pectin enzyme in a little water and added it to the secondary (to eliminate pectin haze). Let it sit in a secondary for three weeks. When I bottled it it tasted tart as hell — but a week later I started drinking it and it was great! It’s a bit bitter, but the strawberry is very noticeable and everyone seems to enjoy it (especially me!).

600+ Clone Beers and Original Home Brew Recipes

Try this Sierra Nevada Clone Recipe Kit

Woodforde’s Norfork Ales Headcracker Pale, Real Ale Kit

Description:

Crystal malt adds sweetness, and helps to bring out the essence of the fruit. One other important ingredient was pectic enzyme, as the pasteurization sets the pectin very well. This results in a very nice looking crystal clear beer with a pink-amber hue.

Ingredients:

• 3.3 pounds, M&F amber hopped syrup
• 3–1/2 pounds, dry light malt
• 1 pound, crushed crystal malt
• 1 ounce, Northern Brewer leaf hops, (alpha=8.0%) 1 hour boil
• 8 pints, fresh strawberries, washed, stemmed, pureed
• 4 Tablespoons, pectin enzyme
• Ale yeast starter

Procedure:

Make a yeast starter by boiling 1 cup dry malt extract in a quart of water and cool to below 90 degrees F. Add four of Red Star Ale yeast and agitate. Let set for two hours.

Steep crystal malt in 1 gallon of water for a while, then “rinse” in another 1–1/2 gallons. (I preboil.) Add malt and boiling hops and boil liquid for 1 hour. Turn down heat to very low flame and add pureed strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump in primary fermenter and add cold bottled water. The temp should be around 65-70. Dump in the yeast starter. The next day or sooner, add about 4 tablespoons of pectic enzyme, right into the beer. Rack after 3- 4 days. Bottle with 3/4 cup corn sugar.