Diet and Nutrition Data

You’ve just finished bottling your first batch of beer with some equipment and a standard beer recipe you got a couple of weeks back. You take the bottle opener (or just use your teeth, because your in such a hurry to taste your beer), and pop open the bottle. Cautiously you taste it; about 10 seconds later, you have a smile on your face because it actually tastes like beer (and it’s delicious too). Looking at the two and a half cases of beer that you just made, you realize that it will only last you a couple of weeks (if you don’t invite any friends over to help you drink it). You need to hurry up and make some more. Here are four beer recipes that are pretty easy for beginners to make; but once you have a lot of experience with beer making, you will enjoy making (and drinking them) as well.

The Full Pilsner (this is a great second beer to try, because the ingredient list is really short)

1 can of Pilsner beer kit

2.2 lbs of dry malt extract

1 lb of corn sugar

1 oz. of hops

1 vial of Pilsner Lager yeast

Carbonation drops

Heat the water to 150 degrees Fahrenheit, and add the malt extract and corn sugar. Bring the mixture to near boiling. Remove from the heat and add the beer kit.

Add the hops to a liter of cold water and bring to a boil. Cover the pot and boil for 10 minutes. Let cool, and then add the water from this pan to the mixture of malt extract, corn sugar and beer kit, straining out the hops.

Cool the mixture, and add to the fermenter (adding more water to make 5 gallons). Add the yeast, and begin the fermenting process. Before bottling, add some carbonation drops, and enjoy!

Simple Stout (this Irish beer recipe is a bit more advanced. Don’t worry, after you’ve made a couple of beers, this dark beer won’t seem difficult to make at all)

6.6 lbs of dark malt extract

1 lb of flaked barley

1 lb of roasted barley

2 oz. of Challenger leaf hops

½ teaspoon of Irish moss

7 grams of ale yeast

1 cup light dry malt extract

Clean and sanitize everything. Put the roasted barley in a steeping bag, and steep in the water for about 15-20 minutes. (You remembered to get all the chlorine out of the water by boiling it for about 10 minutes, right?)

Mix in the malt extract and the flaked barley, and bring to a boil. After the mixture starts to foam, add the hops. Keep boiling it, and after 25 minutes add the Irish moss. Boil it for 20 more minutes and then cool the mixture down to room temperature.

Put the mixture in your fermenter (you may need to add a bit of water to get it to 5 gallons). Add the yeast and ferment. Before bottling, add the dry malt extract.

US LAGER (If you like brewery beer, you can now make it at home!)

6 lbs of light malt extract

1 lbs of rice syrup solids

1.5 oz. of Styrian Golding hops

1 teaspoon of calcium chloride

1 teaspoon of Irish moss

7 grams of yeast

¾ cup of corn sugar

Sterilize and pre-boil your water. Add the malt extract, rice syrup and calcium chloride to the water and bring to a light boil. After the mixture starts to foam, add the hops and the Irish moss - continue to boil for 20 more minutes. Cool down to room temperature and put in your fermenter. When the temperature is less than 80 degrees Fahrenheit, add the yeast. Right before you bottle, add the corn sugar. Invite some friends over, and enjoy this beer while planning your next recipe!

Pale Ale (If you don’t like your beers too light or too dark, this is a good one to try!)

1 can of Coopers light malt extract

1 can of Coopers lager kit

1/8 lb malted wheat

1/8 lb dark crystal malt

1/8 lb light crystal malt

3 oz hops

2 packages of ale yeast

Get everything cleaned up. Steep the grains in 1.5 gallons of the water from the time the water is cold until it is boiling. Remove the grains, and add the two cans of extract. Boil for 10 minutes and then add 1/3 of the hops, continue to boil for 20 minutes and add 1/3 of the hops, and then boil for 5 more minutes before removing from the heat.

Cool, and add to the fermenter with enough water to make 5 gallons. Add the yeast when the temperature is at room temperature. After three days add the final 1/3 of the hops directly to the mix; after 12 days, you can bottle and enjoy!

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