SUBMITTED BY BOB STALLARD

• 3 1/3 lbs light malt extract


• 3 1/3 lbs light dry malt extract


• 2 lbs two row malt


• 1/2 lb roasted barley


• 1/2 lb black patent malt


• 1/2 lb choclate malt


• 1/2 lb crystal malt


• 3 cinnamon sticks


• 1 whole orange


• 3 oz. cascade hops


• 2 oz. northern brewer hop


• 2 packs dry yeast


• 1/2 cup corn sugar

Mash grains in 2 gallons of water, and strain into brew pot, add 3 1/2 gallons of water and dissolve extracts into brew pot and bring to a boil. After boiling 5 min. add the orange, cinnamon, 2 oz northern brewer and 1 oz cascade hops, boil 45 more min. add remaining hops boil 10 more min. cool and strain wort into primary fermenter, airate and pitch yeast, after initial fermentation slows, rack into secondary after 2 wks check fermentation if slowed to about a bubble a min. or less prime with corn sugar and bottle, after 2 wks put bottles in refridgerator for 1 month.

OUR RECIPE ARCHIVE

All submitted recipes will be archived and listed on this page. While we reserve the right to edit the recipes for such things as spelling, clarity or inappropriate content, we will make every effort to leave them pretty much as we found them. Recipes are listed alphabetically by title - the links listed below will take you further down the page to the location of the recipe in the list.