Martini Man’s Home Brew Recipes
English IPA
3 Lb Extra Light Dry Malt Extract.
3 Lb
2 Oz Cascade Hops (bittering)
1 Oz Cascade Hops (finishing)
3 Cups of Brewing Sugar
1 Pkg Mutons Dry Yeast
1 Tbsp Brewing Salts
½ Tsp Irish Moss
1 Tsp Gelatin
5 Gal water
Sp Grav > 1.30 when wort is done
Grind the Crystal Malt lightly to expose core.
Place malt in your net bag.
Heat your water to 125 degrees and place your malt bag in it and add your brewing salts.
Slowly raise the water temp to 155 degrees and keep it there for 45 – 60 min.
Remove the malt bag and rinse malt in your primary fermenter with ½ gal of cold water.
Discard malt
Bring your wart up to a gentle boil, add bittering hops, dry malt, and Irish moss.
Boil for 60 min.
Remove wort from heat and add finishing hops and 1 1/2 cup brewing sugar.
Place wort in primary fermenter, cover and let cool.
When the wort cools to 90 degrees add yeast. (activate your yeast 15 min before).
Keep the fermenter covered and primary ferment will be complete in 24 to 48 hours.
Move to secondary fermenter, (carboy) for 5 days,
Move to 3rd fermenter for another 3 to 5 days.
In 3rd fermentation, add ½ lb of oak chips to make the real IPA taste.
Each time you move it leave the sediment in the bottom of former fermenter.
After this time you can bottle.
Move to your bottling container and add dissolved gelatin.
Bottle it up and wait 2 – 4 weeks and enjoy !!!!
English Dark Ale
4 Lb Extra Light Dry Malt Extract.
4 Lb Crystal Malt
1 Lb Chocolate Malt
2 Oz Cascade Hops (bittering)
1 Oz Cascade Hops (finishing)
3 Cups of Brewing Sugar
1 Pkg Mutons Dry Yeast
1 Tbsp Brewing Salts
½ Tsp Irish Moss
1 Tsp Gelatin
5 Gal water
Sp Grav > 1.40 when wort is done
Grind the Crystal and Chocolate Malt lightly to expose core.
Place malt in your net bag.
Heat your water to 125 degrees and place your malt bag in it and add your brewing salts.
Slowly raise the water temp to 155 degrees and keep it there for 45 – 60 min.
Remove the malt bag and rinse malt in your primary fermenter with ½ gal of cold water.
Discard malt
Bring your wart up to a gentle boil, add bittering hops, dry malt, and Irish moss.
Boil for 60 min.
Remove wort from heat and add finishing hops and 1 1/2 cup brewing sugar.
Place wort in primary fermenter, cover and let cool.
When the wort cools to 90 degrees add yeast. (activate your yeast 15 min before).
Keep the fermenter covered and primary ferment will be complete in 24 to 48 hours.
Move to secondary fermenter, (carboy) for 5 days,
Move to 3rd fermenter for another 3 to 5 days.
In 3rd fermentation, add ½ lb of oak chips to make the real Oak aged taste.
Each time you move it leave the sediment in the bottom of former fermenter.
After this time you can bottle.
Move to your bottling container and add dissolved gelatin.
Bottle it up and wait 2 – 4 weeks and enjoy !!!!
Extra Stout Ale
5 Lb Extra Light Dry Malt Extract.
5 Lb
2 Lb Chocolate Malt
2 Lb Black Malt
2 Oz Cascade Hops (bittering)
1 Oz Cascade Hops (finishing)
2 Cups of Brewing Sugar
1 Pkg Mutons Dry Yeast
1 Tbsp Brewing Salts
½ Tsp Irish Moss
1 Tsp Gelatin
5 Gal water
Sp Grav > 1.50 when wort is done
Grind the Crystal and Chocolate Malt lightly to expose core.
Place malt in your net bag.
Heat your water to 125 degrees and place your malt bag in it and add your brewing salts.
Slowly raise the water temp to 155 degrees and keep it there for 45 – 60 min.
Remove the malt bag and rinse malt in your primary fermenter with ½ gal of cold water.
Discard malt
Bring your wart up to a gentle boil, add bittering hops, dry malt, and Irish moss.
Boil for 60 min.
Remove wort from heat and add finishing hops and 1 1/2 cup brewing sugar.
Place wort in primary fermenter, cover and let cool.
When the wort cools to 90 degrees add yeast. (activate your yeast 15 min before).
Keep the fermenter covered and primary ferment will be complete in 24 to 48 hours.
Move to secondary fermenter, (carboy) for 5 days,
Move to 3rd fermenter for another 3 to 5 days.
In 3rd fermentation, add ½ lb of oak chips to make the real Oak aged taste.
Each time you move it leave the sediment in the bottom of former fermenter.
After this time you can bottle.
Move to your bottling container and add dissolved gelatin.
Bottle it up and wait 2 – 4 weeks, best to wait 8 weeks and enjoy !!!!