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Wednesday, 10 March 2010

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Beers for Late Winter

Tuesday, 02 February 2010

August Schell

Snow Storm, Schmaltz Alt

150th Anniversary Brew- Still family owned & for 150 years

Bell's

5 Liter cans- Hearted Ale

new Oarsman- Session Sour Mash Ale- draft only

Consecrator DoubleBock

Buffalo Bills

Blueberry Oatmeal Stout

Dogfish Head

Fort- worlds biggest fruit beer at 18%abv

Red & White

Black & Blue- arrives in March

Burton Baton- 12oz btls.

new Squall IPA- arrives in March 750 ml btls.

East End

Snow Melt -in slim 1/4bbls.

new Chocolate Cherry Stout-1/2bbls- Mid Feb. release

Erie Brewing

Drake's Crude Oatmeal Stout

Ft. Collins Brewery

Big Shot- 22oz btls.

Heavy Seas

Holy Sheets, Chocolate Stout- late Feb.

both in 22oz btls.

Smuttynose

Winter Ale, - a few cases in stock

new Hamami- tart cherry flavored ale

new Big A IPA- 12oz btls.4 packs

Wheat Wine, - 22oz

Barley Wine- 22oz

Imperial Stout-22oz

Stone

Old Guardian Barley Wine

Stoudts

new Karnival Kolsch-GABF Winner- arrives in March

Troegs

Nugget Nectar- we like you, want more too

Java Head Stout- 22oz blts only

Victory

St. Victorious Dopple Bock

Helios Ale- Serious Saison in 22oz btls.

Voodoo Brewery

4 Seasons IPA

Wynona's Big Brown

Pilzilla

White Magik of the Sun

& Variety case with all four

all in 12oz btls.

Weyerbacher

Fireside Ale

Hersey, Insanity

Yards Brewing

Ales of the Revolution

now in Draft

NEW BREWERY

Furthermore Beer

Spring Green Wisconson.

Local brewer Aran Madden's

returns to Pgh. with his beer.

Proper Ale- Knot Stock

3 ft. Deep, Make Weight

Variety case & draft

www.furthermorebeer.com

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Grizzly Mountain Pale Ale

Sunday, 12 April 2009

Category Pale Ale
Recipe Type All Grain

Fermentables
8 lbs Klages malt
1 lbs Munich malt (20 L.)
1 cup Cara-Pils malt
.75 cup corn sugar (priming)

Hops
3.5 oz Kent Golding hops

Other
1.5 Tbsp gypsum
.5 tsp Irish moss

Yeast
Wyeast Chico ale yeast

Procedure User Papazian's temperature controlled mash (30 minutes at 130--120 F., 120
minutes at 155--145 F., sparge at 170). Add 1 ounce Kent Goldings at beginning of boil. Add
another ounce 30 minutes later. In last 15 minutes, add another ounce of Kent Goldings and Irish
moss. Chill, strain, pitch yeast.

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Groovy Pale Ale

Sunday, 12 April 2009

Category Pale Ale
Recipe Type Extract

Fermentables
.5 lb 120L Crystal Malt
6.6 lb Home Brewery Light Malt Extract (3.3 hopped, 3.3 unhopped)
.75 cup corn sugar (priming)

Hops
1.5 oz Saaz Hops
.333 oz. Fuggles Hops
.5 oz. Cascades Hops

Yeast
Doric dry ale yeast

Procedure In 2 Gallons of Water Add the cracked Crystal Malt, heated and removed at 170
deg. f (Approx 30 min)
Add the hopped and unhopped extract along with 1 oz. of the Saaz and .333 Fuggles at beginning of boil (boiled for 75 min total)
Add .5 oz. Saaz last 10 minutes
Add .5 oz. Cascades then cut off the heat.

Make a yeast starter of 4 Tbls of brewing sugar in 2 cups of water (boiled) then poured into
sanitized grolsh bottle with an airlock on top, When cooled to 90 deg. f pitch (2) 5 gram packs
of Doric dry ale yeast. Pitch to wort after 45 minutes.

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Green Chili Beerito

Sunday, 12 April 2009

Category Spiced Beers
Recipe Type Extract

Fermentables
7 lbs Alexander's Pale extract
1 lbs Dextrin malt
1 lbs Vienna (presumably Briess)

Hops
.25 oz Kent Golding & 1/4 oz. Clusters after 5 min.
.25 oz KG & 1/4 oz. Clusters after 20 & 40 min.
.5 oz. Mt Hood after 58 min.

Other
2 tsp. gypsum in 60 min. boil
2 whole, roasted Hatch Chiis & 2 oz. chopped New Mexico chilis

Yeast
Whitbred Lager yeast

Procedure The grains are mashed at 122F for 30 min; 152F for 10 min; 158F for 20 minutes.
Fermented at 65F for 10 days with Whitbred Lager yeast.

Amber Green Ale

Sunday, 12 April 2009

Category Spiced Beers
Recipe Type Extract

Fermentables
.5 lb crystal malt
1 can light malt extract syrup 3.3 lb
1 can amber malt extract syrup 3.3 lb
2.5 lb honey

Hops
2 oz cascade hops (mine were 5.5 aa)

Other
~1 lb roasted green chile - peel if you want a less roasted flavor

Yeast
ale yeast

Procedure
Steep crystal malt in boiling pot until boil is about to start then remove and add malt
extract, honey, and hops. boil for one hour. Pasteurize chile by adding to very hot water (I just put
mine in a saucepan and brought it to a boil-and the beer is not very cloudy). Add all to cold water
in a fermenter to bring up to 5 gallons then cool, pitch yeasst and ferment. Bottle or keg when
fermentation is finished.

Guinnes Draught Clone

Sunday, 12 April 2009

Category Stout
Recipe Type Extract

Fermentables
6 lbs John Bull Pale Malt Extract
1 lb Flaked Barley
.5 lb Roasted Barley
.25 lb Black Patent
1.5 cups Pale Dry Malt Extract for priming

Hops
1 oz Northern Brewer whole hops (7.7% alpha)
Other
1 tsp gypsum

Yeast
Wyeast #1084 (Irish Ale)

Procedure To 2 gal cold water add grains in bag, and gypsum. Bring to boil, boil 5 min., remove
grains. Add hops, boil 45 min. Sparge into cold water to make 5 gal of wort.
Pitch yeast when cool.

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