Red Tide Special Ale

This is brewed in the style of "Special Ales" with the addition of roasted barley for a red color. 4.5 - 5 % alcohol. This is an original recipe which has won a first place ribbon in competition.

Ingredients for Five gallons.

Six pounds dried light English malt extract.
1/8 pound roasted barley
1* oz. Willamette hops. (Boiling)
* oz. Cascade hops. (Flavor)
* oz. Cascade hops (Aroma)
2 tsp. Water Salts or Burton Salts
* tsp. Irish Moss
1 pk. British ale yeast (Liquid)
* cup corn sugar

Put the roasted barley in a bag and crack the hulls with a rolling pin. Simmer the roasted barley at 150 degrees for 20 minutes in one half gallon of water and pour through a strainer into another pot containing one gallon of boiling water remove loose grains. Add water salts and Irish moss, and bring to a boil. Stir in the dried malt extract and Willamette hops, stir well until dissolved and boil for 50 minutes. Don't let it boil over! Add 3 * gallons cold water to the fermenter while your wort is boiling. Add the flavor hops to the wort and boil 10 more minutes. During the last minute of boiling add the aroma hops. Ladle or pour the boiling wort through a strainer into the fermenter of cold water. Pitch the yeast when the wort has cooled to less than 80 degrees . Shake or agitate the fermenter to mix as much air as possible. Put on an air lock and when it turns clear and bubbling has slowed down (6 days?), siphon it into a container with the corn sugar that has been boiled with 2 cups of water. Try to let as little air as possible into your mixture. Bottle, age one week, drink. It's better after three weeks.

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Bilge Water Brown Ale

This is an English Brown Ale, about 4 to 4 1/2% alcohol. A beautiful dark colored beer without the bite and heavy maltiness of Porters and Stouts.

Ingredients for five gallons

6.6 pounds Edme S.F.X. dark plain malt extract syrup.
Ý* pound crystal malt
Ý* pound black patent malt
Ý2 oz. Fuggles hops (boiling).
Ý* oz. Fuggles hops(finishing).
Ý* oz. Cascade hops (aroma)
Ý4 tsp. water salts or Burton Salts
Ý* tsp. Irish Moss 1 pk. British ale yeast (liquid)
Ý* cup corn sugar

Put the crystal and black patent malt in a plastic bag and crack the grains by rolling with a rolling pin. Simmer the crystal malt and black patent malt at 150 degrees for 20 minutes in one half gallon of water and pour through a strainer into another pot containing one gallon of boiling water to remove the spent grains. Add the malt extract, water salts, and boiling hops, Irish moss and boil for one hour. Don't let it boil over! Add 3 * gallons cold water to the fermenter while your wort is boiling. Add the finishing hops for the last ten minutes and the aroma hops for the last one minute. Ladle or pour the boiling wort through a strainer into the fermenter of cold water. Pitch the yeast when the wort has cooled to less than 80 degrees . Shake or agitate the fermenter to mix as much air as possible. Put on an air lock and when it turns clear and bubbling has slowed down (6 days?), siphon it into a container with the corn sugar that has been boiled with 2 cups of water. Try to let as little air as possible into your mixture when bottling. Bottle, age two weeks, drink. It's better after three or four weeks.

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This article copyright Ashlynn's Grove

Ale Brewing * History

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