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Beer brewin Bread Muffins

Ingredients:

  • 3 1/8 lb Superbrau Plain Light
  • 3 lb Briess Gold DME
  • 1/2 lb Crystal malt -- crushed
  • 1/4 lb Malted barley
  • 1 1/2 oz Northern brewer hops --
  • Boil
  • 1/2 oz Cascade hops -- last 5 min
  • 1 pk Wyeast 2112 or 1 amsterdam
  • Lager
  • 4 oz Priming sugar

Directions:

Put malted barley on cookie sheet in over at 350 degrees fro 10 min. Remove and crush lightly with rolling pin. Put crushed grains in muslin bag, put into 1 gal of cold water and bring to a boil. Remove grains. Take pot off heat, add syrup & DME & stir until dissolved. Put back on heat and add 1 1/2 ounces northern brewer hops and boil for 30-45 minutes. Add 1/2 ounce cascade hops for the last 5 min of boil. Add to 4 gallons of cold water. When cooled to below 80 degrees, pitch yeast. Ferment for 7-10 days at 65-75 degrees, bottle when fermentation is complete. OSG: 1044-1048 FSG: 1008-1012
 
Recipe By : Jasper's
 
From: Western Mexican Cookbook
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip