An Ankoù
Landlord.
By some circuitous rout, and while looking for early homebrew recipes for Summer Lightning, I came across a recipe database of hundreds of recipes called Cats Meow 3, which includes such gems as this:
Dull Clear Beer
Result: A clear beer with no body (what a great marketing strategy)!
Ingredients:
Boil hops alone for 1 hour (there's nothing to be added to the water/wort). Ferment. Add priming sugar.
and this little gem:
Undrinkable Trappist Ale
I ued the ingredients listed below to make a trappist ale. The recipe I followed was based on one in "Winner's Circle". Unfortunately, two months after bottling, the ale has an incredibly strong alcoholic kick to it, and is undrinkable. I realize the recipe calls for quite a bit of extract and honey, but shouldn't the ale be at least drinkable by now? Should I continue to let it age? Will the alcoholic content decrease with time? Any suggestions?
Ingredients:
Boiled 2 gallons of water, extract, and honey for one hour. Finished with hops. Fermented in plastic at 70 degrees F for nine days. Bottled using corn sugar.
If anyone want to explore further, here's the link:
http://brewery.org/cm3/recs/index.html
Dull Clear Beer
Result: A clear beer with no body (what a great marketing strategy)!
Ingredients:
- 5 gallons water
- 1 lb rice
- 1 lb corn sugar
- 4 lbs priming sugar
- 1 oz cheap hops
- yeast
- priming sugar
Boil hops alone for 1 hour (there's nothing to be added to the water/wort). Ferment. Add priming sugar.
and this little gem:
Undrinkable Trappist Ale
I ued the ingredients listed below to make a trappist ale. The recipe I followed was based on one in "Winner's Circle". Unfortunately, two months after bottling, the ale has an incredibly strong alcoholic kick to it, and is undrinkable. I realize the recipe calls for quite a bit of extract and honey, but shouldn't the ale be at least drinkable by now? Should I continue to let it age? Will the alcoholic content decrease with time? Any suggestions?
Ingredients:
- 6.6 lbs M&F Old Ale Hopped Malt Extract
- 3.3 lbs M&F Light Malt Extract
- 1 lb Clover Honey
- 1 oz Hallertauer Hops (for finish)
- 1 oz Wyeast Belgian Abbey Ale Yeast
- 3/4 cup corn sugar
Boiled 2 gallons of water, extract, and honey for one hour. Finished with hops. Fermented in plastic at 70 degrees F for nine days. Bottled using corn sugar.
If anyone want to explore further, here's the link:
http://brewery.org/cm3/recs/index.html