SUBMITTED BY SCOTT NOVAK

• 8 lbs Pale Malt Extract


• 8 oz 80L Crystal Malt


• 2 oz Chocolate Malt


• 2 oz Cascade Hops


• Wyeast 1056 American Ale Yeast


• 1/4 cup honey


• 3 tsp dried orange peel


• 3 tsp dried ginger powder

Steep the specialty grains in 1 gallon 150-170 F water for 10 minutes. Add 1 more gallon water and bring to boil, add the extract syrup and 1.5 oz of hops and boil for one hour. Turn down heat and add balance of hops, honey, orange peel and ginger and allow to sit covered for 15 minutes. Transfer to fermenter, add cold water to bring to 5 gallons and cool to approx 80 deg. Pitch yeast and allow to ferment for roughly one week, transfer to secondary carboy and sit for another week or two. Bottle with 3/4 cup priming sugar. Enjoy!

OUR RECIPE ARCHIVES

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.

Al-Cafeine-Aholic's Delight	(Brown Ale)
Basic Golden Lager	(German Export Lager)
BBB Original Stout	(Stout)
Big Chocolate Porter	(Robust Porter)
Breakfast Cereal Ale	(Pale Ale)
Chunnel Christmas Ale	(Belgian Ale)
El Presidente para ComFest	(Mexican Cereveza)
Holiday Stout	(Stout)
Jeff's Cream	(American Cream Ale)
Jeff's Real American Lager	(American Cream Ale)
Loomus' Gold Mold	(Wheat Ale)
Maddens Pils	(German Pils)
Oatmeal "Special B" Porter	(Robust Porter)
Passionate Moon	(Belgian Wheat)
Randy Quain Independence Day Ale	(Golden Ale)
Rudolph's Sleigh Ride	(Spiced Citrus Ale)
Tatman's WeissBock	(Dark)
Ultra-Simple Porter	(Porter)
Winter Solstice Ale	(Spiced Winter Ale)