Beer Recipes Continued

(and mead)

Dark I: 3.3 lbs.     Plain Amber Malt Extract 2 lbs.      Plain Amber Dry Malt Extract 8 oz.       Crushed Crystal Malt 60L 2 oz.       Crushed Black Patent Malt 2 oz.       Crushed Chocolate Malt 1cup       Clover Honey 1 oz.       Willamette Hops (Bittering) 1/2 oz.    Willamette Hops (Finishing) 1 pkg. @ 6g  Beer Yeast OG- 1.06   FG- 1.02

Honey Dark I: 3 lbs.     Clover Honey 3.3 lbs.   Plain Amber Malt Extract 3 lbs.     Plain Amber Dry Malt Extract 8 oz.     Crushed Crystal Malt 60L 1 oz.     Crushed Black Patent Malt 1/2 cup Hills Bros French Roast Coffee (grounds) 1 oz.     Northern Brewery  Hops (bittering) 1 oz.     Willamette Hops (finishing) 1 pkg. @ 6g Beer Yeast 1 pkg. @ 6g  Dry Wine Yeast OG- 1.08   FG- 1.01

Honey Amber I: 5 lbs.       Clover Honey 3.3 lbs.     Plain Light Malt Extract 1 lb.         Crushed Crystal Malt 60L 1 oz.        Eroica Hops (bittering) 1 oz.        Cascade Hops (finishing) 1 pkg @ 6g  Beer Yeast OG- 1.04    FG- 1.01

Honey Mead I: 13 lbs.       Clover Honey 1 Tbsp.       Gypsum 4 tsp.         Acid Blend 1/4 tsp.      Irish Moss Powder 3 pkg. @ 5g.   Champagne Yeast OG- 1.12     FG- 1.03

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