Beer Brewing

We have just ventured into the ART of Homebrew. We have read a couple books on the subject (just enough to make us dangerous) and have brewed 9 batches to this point. Have gone from the desire to make a heavy ale,like Guinness, to a lighter all malt ale along the order of Bass. The last batch is called "Tits Up In The Mud". It is from a recipe in one of my books. TRUE!*G* Naming them is as much fun as brewing them. I will gladly accept any ideas or advice on the topic. Still not sure of the impact of altitude on the process.

INGREDIENTS: 1 lb. crystal malt, 3.3 lbs. light Muntons malt, 3.3 lbs. extra light Muntons malt, 3 tablespoons wheat malt, 2 teaspoons gypsum, 1/4 teaspoon powdered Irish moss, 1 1/2 ounces Golding hops (boiling), 1/2 ounce Golding hops (flavor), 1/2 ounce Golding hops (finishing), 1/2 ounce Golding hops (dry hopping), 1 package dry ale yeast, and 7/8 cup corn sugar (for bottling)

DIRECTIONS: Bring crystal malt and 1 1/2 gallons of water to a boil. Remove from heat and strain out crystal malt. Add liquid malt, boiling hops, gypsum, wheat malt and Irish moss to strained water. Bring to boil for 45 minutes, adding flavor hops the last 15 minutes. Remove pan from heat and add finishing hops. Let wort set 2-3 minutes. Strain and sparge. After second racking, add dry hops. Strain when racking second time. Bottle. Original Gravity: 1045, Finishing Gravity: 1010

This recipe,with our own modifications, comes from the book: "The Complete Joy of Homebrewing" by Charlie Papazian.

brubon@charter.net

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