This is a lager style and needs to be fermented cool 45-55f.
Mash grains at 122 for 30 min.Raise to 150 for 60 min.Sparge and accumulate 1 1/2 gallons of wort.Bring to a boil and add malto-dextrine and 1 oz tettnanger.Add enough water to get 2 1/2 gallons.Boil this for 50 min. and add the rest of the Tettnanger,Saaz and the Irish moss.Boil for ten min. and remove from heat.Cool,add enough water to make 5 gallons, and pitch yeast.
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Grolsh is a beer from Holland and is considered a Pilsner.
5 gallons
Syeep grain in 1/2 gallon of 150f water for 20 min.Sparge grains with 1/2 gallon of 150f. water and fill brew pot to 1 1/2 gallons of water. Bring this to a boil. Remove from heat and add the DME and the Northern brewers.Add another gallon of water and boil for 45 min. Add the Hersbrucklers and the Irish moss. Boil for 5 more min. and add the Saaz.Cool and pitch yeast.
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Grolsh is a beer from Holland and is considered a Pilsner.
5 gallon
Mash all grain at 150f for 90 min. Sparge with 168f water and accunulate 4 gallons. Bring to a boil and add the Norther Brewers. Total boil is 90 min. After 75 min add the Hallertau and Irish moss. Boil for 5 min. and add the Saaz.Cool and pitch yeast. Ferment at abou 45f.since this is a lager.Bottle with orn sugar.
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This is a pretty close copy of Mackesons’ Milk Stout.Very simple and I think it will turn out well.I tasted one after a week in the bottle and it had a chocolate,coffee taste with a lot of body.It’s sweet because of the lactose but thats the style.Apparently this is real close to the original because a friend of mine,after tasting this said,”This taste like a stout I had in Pittsburg Pa.years ago.It was called Mackesons Tripple Stout.” So I told him it was Mackesons Milk Stout clone.So it must be pretty close.
2 1/2gallons
Mahed all grains for at 142f.for 60 min. or untill iodine test shows total conversion.Sparge with 145f water.Boil for 60 min.adding targets and neutriants at the beggining of the boil.After 40 min. add the fuggles and irish moss.Cool to 75f and add yeast starter.Ferment as directed below.Bottle with corn sugar.
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This is a clone recipe for The Niagra Falls Brewing Companies Maple Wheat Ale.I think next time I’ll use the wheat yeast and not the wit yeast.I also entered this in the Hops Bops and scored a 28 out of 50. They said the alcohol was too high for a wheat.
2 1/2 gallons
Mash all grains at 150f for 90min.Sparge 3x adding enough water to get 4 gallons.Boil this for 90 min adding 1/2 oz hallertau at the beggining of the boil. After 75 min add 1/4 oz hallertau and the irish moss. Cool to 80,aerate,and pitch yeast starter.
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This has a fruity hop aroma with a flavor that is nutty and bittersweet.
5 gallon
Mash all grains at 122F for 30 min.Raise to 150f for 60 min. Sparge to get 2 /12 gallons of wort and add the Brewers gold. Boil for 75 min. and add the East kents and irish moss.Cool,add enough water to make 5 gallons, and pitch yeast.
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This has a fruity hop aroma with a flavor that is nutty and bittersweet
5 gallons
Steep grain in 1/2 gallon of 150 water for 20 min.Sparge with 1/2 gallon of 165 water and accumulate to 3 gallons. Bring to a boil, remove from heat, add extract, and Brewers Gold. Boil for 45 min. And add tht irish moss and east kents. Boil for another 15 min. Force cool, add yeast, and ferment. .
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A solid white head with a fruity sweet aroma.
5 gallon
Mash all grain at 150f. for 90 min.Sparge with 170 f. water and accumulate 1 1/2 gallon of wort.Bring to a boil aand add candi sugar and the Styrians. Add enough water to make 2 1/2 gallons.Boil for 45 min. and add 1/2 oz. of East kents,orange peel and the irish moss.Boil for 10 min. and add the final 1/4 oz. of East kents.Boil for 5 more min.Remove from heat,cool and pitch yeast.
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The ingrediants for this I obtained from Sam Adams.They wouldn’t give me the grain calculation or the yeast but thanks to a beer recipicater(found on the links section of our page). I think this will be very close to the real thing.This is brewed by means of a decoction mash which took some time. Sam Adams says to let it sit for 40 days before serving but I had to test this after a month to see how it was coming along and WOW!!! 
2 1/2 gallons
Rest at 122f for 30 min. then pull your first decoction of 40%.Bring this to a boil and add back to main mash to raise temperature to 145f.Rest for 30 mins.Pull a second decoction of 30% bring to a boil and add back to the main mash to raise temp to 155f.Rest for 30min.Pull a third decoction of 30%,bring to a boil,add to mash and let rest for 10 min.This will raise the temp to 168f.Sparge only 3 times.Collect 4 gallons of wort. Boil for 60 min. adding th Hallertaur at the beginning of boil.Boil for 45 min. add the irish moss.Cool and pitch yeast. We mixed this with the hazelnut stout to make a black and tan and it was incredible.
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This is the extract version of Boston Lager. I never made this but the calculations are correct and sould taste very close.
5 gallons
Steep crystal in 1/2 gallon of 150f water for 20 min.Strain the grain and run 1/2 gallon of 150f water over the grains.Add enough water to get 1 1/2 gallons. Bring to a boil and remove from jeat. Add the Xtract,light DME, and bittering hops. Bring water to 2 1/2 gallond and boil for 45 min.Add flavor hops and irish moss. Boil for 13 min. and add the aroma hops.Boil for 2 more min. Remove from stove, cool,place in fermentor,and add enough water to make 5 gallons.Pitch yeast and ferment cool(55f).Rack to secondary and add the dry hops.
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