FOREWORD

This is the final book in the "Simple Home Brewing" Series. There is so much you can do with home brewing, with so many different recipes to inspire your imagination. This book is by far my most favourite recipes. I love spices, especially chilli, lemon and lime in beer. I hope that these recipes can become some of your favourite as well.

Just like all of my other books, I have made it a big point to be as simple as possible. No complications or excessive time frames. Just having fun and making beer. Like my other books I have added some normally very complicated recipes and simplified the process. You can tell the ones that are normally complicated as they have a lot of ingredients but just like my other books made simple.

I hope you enjoy this book just as much as I enjoyed making it.

Get more recipes from www.howtobrew.com.au

Please have a look at my other Home Brew Books

Simple Home Brewing Getting Started                       ASIN: B008ULZL5K

Simple Home Brewing Recipes                                  ASIN: B008RA40RY

Simple Home Brewing Recipes II                               ASIN: B00914I3LO

Simple Home Brewing Fruit Beer Recipes                  ASIN: B0091Z6HRA

Simple Home Brewing Spice Recipes            ASIN: B0098QWORY

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Simple Home Brewing Master Collection

ASIN: B00993KQLM

Contents

Bad Chile Beer

Bah Humbug

Christmas in July

Christmas Lager

Cinnamon Honey Ale

Cloves Brown Ale

Countryside Ginger

Easy Spiced Brown Ale

Ginger Lager

Ginger Pilsner

Honey and Basil

Hot Honey Chocolate

Lemon Ginger Beer

Lime and Coriander

Maple Pale Ale

Mexican Spice

Orange Wheat

Pepper Pilsener

Pumpkin Ale

Spruce Lager

Vanilla Honey Porter

Vampire Repellent

Winter Welcomer

Winter Tavern Ale

Glossary

Bad Chile Beer

Category: Spiced Beer

You Need

QTY

Coopers Original Real Ale

1 tin

Light Dried Malt

750grms

1.6lbs

Dextrose or Corn Sugar

250grms

0.5lb

Cara Pils Malt Grain

450grms

1.1lbs

Cluster Hops

56grms

2oz

Willamette Hops

20grms

0.70oz

Yeast Labs Whitbread Ale Yeast

14grms

0.49oz

Chopped Serrano Chile Peppers

10

Note: Only put 2 chopped Chile's in for a slight taste

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Coopers Original Real Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt and Dextrose or Corn Sugar.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Coopers Original Real Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Chilies, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 22 liters/5.8 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Yeast Labs Whitbread Ale Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Bah Humbug

Category: Spiced Beer

You Need

QTY

Black Rock Nut Brown Ale

1 tin

Light Dried Malt

1kg

2.2lbs

Black Patent Grain

113grms

0.25lbs

Cranberry Juice Concentrate

340mls

11.5 oz

Willamette Hops

56grms

2oz

Goldings Hops

20grms

0.70oz

Pumpkin Pie Spice

1 tsp

Orange Rind

4 oranges

Safale S-04 Yeast

11.5grms

0.40oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Orange Rind, Pumpkin Pie Spice, Cranberry Juice, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Christmas in July

Category: Spiced Beer

You Need

QTY

Morgans Canadian Light

1 tin

Dark Dry Malt

750grms

2lbs

Northern Brewers Hops

20grms

0.70oz

Saflager S-23

11.5grms

0.40oz

Cinnamon Sticks

1

Ginger Grated

56grms

2oz

Nutmeg Ground

3grms

0.1oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops in a  bowl or container with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Morgans Canadian Light inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Dark Dry Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Morgans Canadian Light is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Nutmeg, Cinnamon Sticks, Grated Ginger, and Hops with bags, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Saflager S-23 yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Christmas Lager

Category: Spiced Beer

You Need

QTY

Morgans Australian Lager

1 tin

Dark Dry Malt

750grms

2lbs

Wildflower Honey

500grms

1.1lbs

Hersbrucker Hops

20grms

0.70oz

Saflager S-23

11.5grms

0.40oz

Cinnamon Sticks

2

Allspice seeds

56grms

2oz

Ginger Grated

56grms

2oz

Nutmeg Ground

3grms

0.1oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops in bowl or container with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Morgans Australian Lager inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Dark Dry Malt and Wildflower Honey.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Morgans Australian Lager is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Nutmeg, Cinnamon Sticks, Grated Ginger, Hops with bags, and Allspice, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Saflager S-23 yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Cinnamon Honey Ale

Category: Spiced Beer

You Need

QTY

Black Rock East India Pale Ale

1 tin

Black Rock Amber Malt Extract

1 tin

Northern Brewers Hops

28grms

1oz

Cascade Hops

20grms

0.70oz

Tettnanger Hops

42grms

1.50oz

Safale S-04 yeast

11.5grms

0.40oz

Honey

1kg

2.2lbs

Cinnamon

1tbs

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Black Rock East India Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot.

3.     Once this is done and your Black Rock East India Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. Do the same with the Black Rock Amber Malt Extract.

4.     Add mixture, Cinnamon, Honey, and Hops with bags to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

5.     When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist with the break down process.

6.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Cloves Brown Ale

Category: Spiced Beer

You Need

QTY

Black Rock Nut Brown Ale

1 tin

Light Dried Malt

450grms

1lb

Hallertau Hops

20grms

0.70oz

Safale S-04 yeast

11.5grms

0.40oz

Orange Rind

2 orange

Cinnamon Stick

2

Whole Cloves

3-4

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops in a bowl or container with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Orange Rind, Cinnamon Sticks, Cloves, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Countryside Ginger

Category: Spiced Beer

You Need

QTY

Munton's Yorkshire Bitter

1 tin

Light Dried Malt

450grms

1lb

Crystal Malt Grain

450grms

1lb

Saaz Hops

20grms

0.70oz

Hallertau Hops

20grms

0.70oz

Safale S-04 Yeast

11.5grms

0.40oz

Ginger Freshly Grated

85grms

3oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, Ginger, and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Munton's Yorkshire Bitter inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Munton's Yorkshire Bitter is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Ginger, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Easy Spiced Brown Ale

Category: Spiced Beer

You Need

QTY

Black Rock Nut Brown Ale

1 tin

Light Dried Malt

750grms

1.6lbs

Hallertauer Hops

20grms

0.70oz

Safale S-04 Yeast

11.5grms

0.40oz

Whole Cloves

3-4

Cinnamon Sticks

2

Ground Nutmeg

1/2 tsp

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, in a bowl or container with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Black Rock Nut Brown Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Black Rock Nut Brown Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Whole Cloves, Cinnamon Sticks, Ground Nutmeg, Hops with bag to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Safale S-04 Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Ginger Lager

Category: Spiced Beer

You Need

QTY

Black Rock Colonial Lager

1 tin

Light Dried Malt

750grms

1.6lbs

Freshly Grated Ginger

21grms

0.75oz

Cascade Hops

20grms

0.70oz

Saflager S-23 Yeast

11.5grms

0.40oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops in bowl or container with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Black Rock Colonial Lager inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Black Rock Colonial Lager is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Hops with bags, and your grated ginger to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Ginger Pilsner

Category: Spiced Beer

You Need

QTY

Coopers Pilsner

1 tin

Light Dried Malt

750grms

1.6lb

Crystal Malt Grain

450grms

1lb

Dark Malt Grain

226grms

0.5lb

Hallertau Hops

20grms

0.70oz

Saaz Hops

20grms

0.70oz

WYEAST WY1056 American Ale Yeast

11.5grms

0.40oz

Ginger grated

113grms

4oz

Cinnamon ground

2 tsp

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Coopers Pilsner inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Coopers Pilsner is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Ginger, cinnamon, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add WYEAST WY1056 American Ale Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Honey and Basil

Category: Spiced Beer

You Need

QTY

Mangrove Jack's Pale Ale

1 tin

Pale Malt Grain

450grms

1lb

Crystal Malt Grain

450grms

1lb

Light Munich Malt Grain

450grms

1lb

Goldings Hops

20grms

0.70oz

WYEAST - WY1056 American Ale yeast

11.5grms

0.40oz

Honey

500grms

1.1lb

Fresh Basil

28grms

1oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, Basil, and Grains in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Mangrove Jack's Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot.

3.     Once this is done and your Mangrove Jack's Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the hot water and mix until completely dissolved. Do the same with your honey.

4.     Add mixture, Basil liquid and leaves, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

5.     When water temp is under 24C/74F, add WYEAST - WY1056 American Ale yeast and gently stir to assist with the break down process.

6.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Hot Honey Chocolate

Category: Spiced Beer

You Need

QTY

Morgan's Canadian Light

1 tin

Morgan's Amber Extract

1 tin

Chocolate Malt Grain

226grms

0.5lb

Crystal Malt Grain

226grms

0.5lb

Molasses

1 cup

Honey

750grms

1.5lb

Unsweetened Bakers Chocolate

113grms

4oz

Hersbrucker Hops

20grms

0.70oz

WYEAST - WY1272 American Ale II

11.5grms

0.40oz

Yellow, Green, or Red Peppers

3 - 4

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Morgan's Canadian Light inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Chocolate, Molasses and Honey.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Morgan's Canadian Light is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. Do the same for your Morgan's Amber Extract.

5.     Add mixture, Peppers, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add WYEAST - WY1272 American Ale II yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Lemon Ginger Beer

Category: Spiced Beer

You Need

QTY

Brewcraft Ginger Beer

1 tin

Raw Sugar

1kg

2.2lb

Ginger Freshly Grated

85grms

3oz

Lemons halved and juiced

2

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

Procedure

1.     Get a small pot and put your tin of Brewcraft Ginger Beer inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Raw Sugar.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Brewcraft Ginger Beer is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Lemons juice and rind, Ginger, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add yeast that came with ginger beer kit and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Lime and Coriander

Category: Spiced Beer

You Need

QTY

Black Rock Colonial Lager

1 tin

Light Dried Malt

500grms

1.1lb

Wheat Grain

450grms

1lb

Saflager S-23 Yeast

11.5grms

0.40oz

Honey

250grms

8.8oz

Coriander Seeds Crushed

15grms

0.52oz

Limes halved

3

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Grain in a bowl or container with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Black Rock Colonial Lager inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt and Honey.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Black Rock Colonial Lager is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, limes, Coriander Seeds, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Maple Pale Ale

Category: Spiced Beer

You Need

QTY

Imperial Voyage Pale Ale

1 tin

Amber Malt Extract

1 tin

Crystal Malt Grain

226grms

0.5lb

Wheat Malt Grain

226grms

0.5lb

Golding Hops

20grms

0.70oz

WYEAST - WY1028 London Ale Yeast

11.5grms

0.40oz

Maple Syrup

1 litre

1 quart

Cinnamon Stick

2

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Imperial Voyage Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Amber Malt Extract and the Maple Syrup.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Imperial Voyage Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Cinnamon sticks, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add WYEAST - WY1028 London Ale Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Mexican Spice

Category:  Spiced Beer

You Need

QTY

Black Rock Mexican Lager

1 tin

Light Dried Malt

500grms

1.1lbs

Amber Dry Malt

250grms

0.5lbs

Munich Malt Grain

750grms

1.6lbs

Chocolate Malt Grain

113grms

0.25lbs

Northern Brewers Hops

40grms

1.40oz

Cascade Hops

20grms

0.70oz

WYEAST - WY1272 American Ale II

11.5grms

0.40oz

Fennel fresh

56grms

2oz

Orange Rind

168grms

6oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Black Rock Mexican Lager inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt and Amber Dry Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Black Rock Mexican Lager is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Fennel, Orange rind, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add WYEAST - WY1272 American Ale II yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Orange Wheat

Category: Spiced Beer

You Need

QTY

Mangrove Jacks Int Bavarian Wheat

1 tin

Coopers Wheat Malt Extract

1 tin

Wheat Malt Grain

450grms

1lb

Rolled Oats

500grms

1.1lb

Goldings Hops

20grms

0.70oz

WYEASY - WY3638 Bavarian Wheat

11.5grms

0.40oz

Orange Rind from whole orange

3 orange

Coriander Crushed

21grms

0.75oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, Oats and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Mangrove Jacks Int Bavarian Wheat inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot. Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot.

3.     Once this is done and your Mangrove Jacks Int Bavarian Wheat is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved. Do the same with your Coopers Wheat Malt Extract.

4.     Add mixture, Orange Rind, Coriander, Oats, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

5.     When water temp is under 24C/74F, add WYEASY - WY3638 Bavarian Wheat and gently stir to assist with the break down process.

6.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Pepper Pilsener

Category:  Spiced Beer

You Need

QTY

Black Rock Export Pilsener

1 tin

Light Dried Malt

500grms

1.1lb

Pilsener Grain

226grms

0.5lb

Crystal Grain

450grms

1lb

Saaz Hops

20grms

0.70oz

WYEAST - WY2278 Czech Pils Yeast

11.5grms

0.40oz

Jalapeno Peppers

283grms

10oz

WARNING: Only chop peppers for a really spicy taste. I do not chop mine.

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grains in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Black Rock Export Pilsener inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Black Rock Export Pilsener is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Jalapeno Peppers, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add WYEAST - WY2278 Czech Pils Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Pumpkin Ale #2

Category: Spiced Beer

You Need

QTY

Mangrove Jack's Pale Ale

1 tin

Light Dried Malt

500grms

1.1lb

Pale Ale Malt Grain

450grms

1lb

Pumpkin mashed

1kg

2.2lbs

Fuggles Hops

20grms

0.70oz

WYEAST WY1056 American Ale Yeast

11.5grms

0.40oz

Allspice

1 tsp

Cinnamon ground

1 tsp

Nutmeg

1 tsp

Note: Use orange American pumpkins only

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Mangrove Jack's Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Mangrove Jack's Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Pumpkin, Allspice, Cinnamon, Nutmeg, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add WYEAST WY1056 American Ale Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Spruce Lager

Category: Spiced Beer

You Need

QTY

Black Rock Mexican Cerveza

1 tin

Light Dried Malt

500grms

1.1lb

Dextrose

500grms

1.1lb

Carapils Grain

250grms

0.55lb

Cascade Hops

20grms

0.70oz

Saflager S-23 Yeast

11.5grms

0.40oz

Spruce Essence

14grms

0.5oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Black Rock Mexican Cerveza inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt and Dextrose.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Black Rock Mexican Cerveza is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add Saflager S-23 Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Vanilla Honey Porter

Category: Spiced Beer

You Need

QTY

Cascade Chocolate Mahogany Porter

1 tin

Black Rock Amber Malt Extract

1 tin

Clover Honey

900grms

2lbs

Chocolate Malt Grain

450grms

1lb

Goldings Hops

20grms

0.70oz

Vanilla Beans Split

2pods

Safale S-04 Yeast

11.5grms

0.40oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Goldings Hops, and the Chocolate Malt Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Cascade Chocolate Mahogany Porter inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and pour in your Cascade Chocolate Mahogany Porter, Black Rock Amber Malt Extract, and your Clover Honey.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the ingredients.

4.     Add mixture, hops with bags, and grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

5.     When water temp is under 24C/74F, add Safale S-04 Yeast and the split Vanilla Beans. Gently stir to assist with the break down process.

6.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Vampire Repellent

Category: Spiced Beer

You Need

QTY

Coopers Brewmaster India Pale Ale

1 tin

Light Dried Malt

1kg

2.2lbs

Pale Malt Grain

450grms

1lb

Northern Brewers Hops

20grms

0.70oz

WYEAST - WY1028 London Ale yeast

11.5grms

0.40oz

Garlic Cloves peeled

4 large

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Coopers Brewmaster India Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Light Dried Malt.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Coopers Brewmaster India Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Garlic, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add WYEAST - WY1028 London Ale yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Winter Welcomer

Category: Spiced Beer

You Need

QTY

Mangrove Jack's British Series India Pale Ale

1 tin

Pale Malt Grain

450grms

1lb

Roasted Barley Grain

100grms

0.22lb

Clover Honey

500grms

1.1lb

Dextrose or Corn Sugar

250grms

0.5lb

Fuggles Hops

40grms

1.40oz

Goldings Hops

20grms

0.70oz

WYEAST - WY1028 London Ale Yeast

11.5grms

0.40oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak Hops, and Grain in separate bowls or containers with boiling hot water for 20-30 min.

Procedure

1.     Get a small pot and put your tin of Mangrove Jack's British Series India Pale Ale inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your dry products in. In this recipe it's your Dextrose or Corn Sugar and Clover Honey.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot of dry ingredients, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Mangrove Jack's British Series India Pale Ale is ready, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, Hops with bags, and Grain liquid without bag, to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     When water temp is under 24C/74F, add WYEAST - WY1028 London Ale Yeast and gently stir to assist with the break down process.

7.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Winter Tavern Ale

Category: Spiced Beer

You Need

QTY

Steep Time

Alexander's Pale Malt Extract

1 tin

Clover Honey

500grms

1.1lb

British Cara Pilis Grain

450grms

1lb

30min

Crystal Grain

450grms

1lb

30min

Chocolate Malt Grain

100grms

0.25lbs

30min

Chinook Pellets Hops

50grms

2oz

60min

Cascade Hops

40grms

1.5oz

30min

Hersbrucker Hops

40grms

1.5oz

20min

Cinnamon Sticks

3

Whole Cloves

1tsp

Ground Allspice

1tsp

Grated Fresh Ginger

50grms

2oz

Cardamom Pods Cracked

6 pods

Safale S-04 Yeast

11.5grms

0.4oz

Preparation

·       Make sure your tools and fermenter are clean and ready to use.

·       Depending on the environment temperature, cool 5 liters/1.5 Gallons of water a couple of hours before needed.

·       Fill jug or kettle with 2 liters/.5 Gallons of boiled water.

·       Soak all Hops and grains in separate bowls or containers with boiling hot water according to the chart above.

Procedure

1.     Get a small pot and put your tin of Alexander's Pale Malt Extract inside and fill the pot half way. Put on stove and bring to boil. If it boils before you are ready for it, turn heat down. Do not cook the wort; you just need to warm it enough to make it easier to pour.

2.     Bring the jug to boil again with 2 liters/.5 Gallons of water. While you wait to boil, get yourself a really big pot and put all your Clover honey in.

3.     Once the jug has boiled, pour the 2 liters/.5 Gallons of water into the pot, making sure you dissolve as much as you can while pouring. Use your special brewing plastic spoon to dissolve the rest of the dry product.

4.     Once this is done and your Alexander's Pale Malt Extract, use a tin opener to open the tin and pour it into the larger pot with the rest of the mixture and mix until completely dissolved.

5.     Add mixture, hops with bags and all grain liquids without bags to the fermenter and top up with water to 23 liters/6 gallons. (Use the 5 liters/1.5 Gallons of cold water if needed).

6.     Add the Cinnamon Sticks, Whole Cloves, Ground Allspice, Grated Fresh Ginger, and the Cracked Cardamom to the mixture. These will add to the flavor as your brew ferments.

7.     When water temp is under 24C/74F, add Safale S-04 yeast and gently stir to assist with the break down process.

8.     Seal the fermenter, top up the air lock and put in a dry cool place for 7 - 10 days, or until the water in the air lock has leveled out.

Glossary

There are a lot of terms used in Home Brewing that can confuse people. In every book that I publish, I add a glossary for the reader to completely understand the terms that are written in the book. Although in my other books you will find most of the same words in the glossary, it is important that you learn these terms and understand what they mean.

Additives: Extra substances can be added to your brew to make it last longer or change the taste. These can consist of preservatives, enzymes, and antioxidants.

Alcohol volume: A measurement of the amount of alcohol. This is presented as a percentage.

Ale: Earlier English style beer. A type of drink before the 1500's before beer as we know it. Made from water, barley, yeast and hops.

Barley: A grain used for making beer. Generally used in stouts but can be used in other types of beers.

Beer: The beverage we know and love made from fermenting of grains and hops to give a wonderful alcoholic flavour.

Bitter: Originally an English term to describe a well hopped draught. It is bitter in taste. Most bitters are considered as heavy in alcohol content.

Black Malt: Barley roasted at a very high temperature. This is used with many stouts

Body: A term used to describe the weight and texture of the beer in your mouth.

Bottle capper: A device used to put the crown caps on glass bottles. It can be used for bottling beer or soda.

Carbonation: The process of putting bubbles in beer caused by carbon dioxide(CO2).

Carbon Dioxide (CO2): A gas used to put the bubbles in beer. Mainly used in kegging.

Draught Beer: This is a term used for serving beer. Originally beer was drawn by gravity through taps. Draught beers did not use any extra CO2, just whatever the beer produced.

Dry Enzyme: Helps the yeast consume more of the sugars available in the brew. Helps with a drier taste.

Dry hopping: This is when more hops are added to the fermenting process. It will add to the already existing flavour or the beer.

Finish: Beer tasting term used to describe the length of taste that lingers in your mouth after tasting beer.

Glucose: A simple sugar used to feed the yeast and add to flavour.

Grain bag: A grain bag is made of a stocking type of material to hold the loose grains when soaking in hot water. This allows you to get the flavour of the grain without putting the grain straight in the fermenter.

Head: This is the foam on top of the beer. If the beer is lacking head, you can use dextrose to increase it.

Hops: Hops are the female flowers of vines that are used to flavour beer.

Hydrometer: Is used to measure the weight of the liquid. You can buy different hydrometers to measure different kinds of alcohol or liquid.

Keg: A stainless steel cylinder that holds beer. CO2 gas is used to push the beer out.

Lager: The word originally comes from German to describe a high quality beer.

Light Ale: A lighter in color form of bitter.

Malt: A type of grain, mostly barley, that has been moistened, then germinated, and then dried.

Mead: Traditionally ale made with honey and fruit. Herbs and spices can also be added.

Pale Ale: First brewed in London in the 18th century, it is a name given to bottled draught beer. It is said that gypsum is makes the most ultra fine quality Pale Ale.

Pilsner: The term has originally come from the Czech village of Pilsen. It is to describe the quality of the brew from the Pilsner Malt.

Sanitizer: This is one of the most important parts of home brewing. The sanitizer will help you keep your gear clean and free from harmful bacteria.

Siphon hose: Used to transfer beer from the fermenter to a keg or bottles.

Stout: Originally brewed by the English, it was discarded and the adopted by the Irish. They have made the best stouts in the world today.

Water: One of the four major ingredients used to make beer. The others are grain, hops and yeast.

Wheat beer: Is a mixture of wheat malt and barley malt. This produces a pale murky beer that has a high alcohol level.

Wort: A tar like extract that is made from the mashing of grain and water. Used to ferment the other ingredients into beer.

Yeast: A single celled organism that converts sugars into alcohol and CO2. Many people try to use baker's yeast. The results are not as good as the brewer's yeast is specially designed to get the most out of your brew.

Zymurgy: A term used to describe the science of brewing.