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!).

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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.

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Woodforde’s Norfork Ales Headcracker Pale, Real Ale Kit

Description:

Overall, Dark, Clean, with lots of yeast esters, fruit esters, and floral hop aromas above the strong bittering, and less powerful burnt notes and fruit acids. All this on top of a very large mouth feel. Needs to age for several months, (at least) to reach peak.

Ingredients:

• 5 pounds, 2–row pale malt (mash)
• 1 pound, Vienna malt (mash)
• 1/2 pound, Munich malt (mash)
• 1/2 pound, 90 L. crystal malt (mash)
• 1/2 pound, 20 L. crystal malt (mash)
• 1 pound, chocolate malt (steep)
• 1/2 pound, Cara-Pils malt (steep)
• 1/4 pound, black patent malt (steep)
• 2–1/2 pounds, Australian light DME
• 1 ounce, Chinook hops (13.7% alpha)
• 3/4 ounce, Perle hops (7.8% alpha)
• 1–1/2 ounce, Cascade hops (5% alpha)
• Wyeast Irish ale yeast
• 3 pounds, raspberries

Procedure:

Mash grains using single-step infusion with 170 strike water, held at 150–160 for 1 hour. Sparge into brewpot where other grains were already steeped using sparging bag. Add more run off as available. Bring to boil and add DME. Boil 3/4 ounce Chinook and 1/4 ounce Perle for 60 minutes. At 30 minutes, add 1/4 ounce Chinook, 1/4 ounce Perle and 1/4 ounce Cascade. In last few minutes add 1/4 ounce Perle and 1/4 ounce Cascade. Dry hop with 1 ounce Cascade.

Quickly racked to two five gallon primaries using counter-flow chiller. Pitched Wyeast Irish Ale Yeast from DME starter into 1.054 OG wort. Racked to secondary with three pounds of rasperries (frozen) and dry hops. Bottled at unrecoreded FG.

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Woodforde’s Norfork Ales Headcracker Pale, Real Ale Kit

Description:

This had a very strong raspberry taste with a slightly coffee/dark malt and hoppy/bitter aftertaste. The raspberry taste is accompanied by a sort of astringency or acidity that will supposedly soften with age. It’s still very young for an Imperial stout.

Ingredients:

• 15-1/4 pounds, bulk light extract
• 3/4 pound, roasted barley
• 3/4 pound, black patent malt
• 3/4 pound, chocolate malt
• 2 pounds, English crystal malt
• 3-3/4 ounces, Bullion pellets (9.6 alpha)
• 1-1/4 ounces, Northern Brewer pellets (6.7% alpha)
• 2 ounces, Kent Goldings pellets
• 13 pounds, fresh raspberries
• 4 teaspoons, gypsum
• Sierra Nevada yeast
• 1 cup, corn sugar (priming)

Procedure:

This makes 6-1/2 to 7 gallons. This is based on Papazian’s recipe from the Summer 1990 issue of Zymurgy, except that I use more raspberries than Charlie. Follow his directions, or E-mail me for directions. (Directions are pretty standard.)

The Bullion hops and Northern Brewer are used for bittering and are added to the boil. The Kent Goldings pellets are used for dry-hopping.