Mark's Homebrew Recipes

Mark has had some luck with a few recipes - some are even good enough to share.

Under Construction

Odds & Ends


Simply Stout Standing (partial mash recipe)


1# roasted barley
1# 60 degree crystal malt
1.5# British Pale Malt
1# Dutch Chocolate Malt (465 degree)
.25# Black Patent Malt
7.5oz 40 degree Crystal Malt
5.6oz 20 degree Crystal malt
4oz flaked barley
3.3# M&F liquid malt extract light unhopped
2# carapils malt
4oz malto dextrine
4 tsp gypsum
1 oz Fuggles hop bittering
1 oz E. Kent Goldings hops flavor
1 oz Fuggle hop aroma
wyeast #1084 irish ale yeast

final s.g. around 1.045


Add gypsum to 8.6 quarts of water.
Bring water to 118 F.
Add flaked barley.
Slowly raise temp to 161 F.
Strain out flaked barley.
Add malto-dextrine and mix thoroughly.
Add all grains except black patent and roast barley.
Mash at 150 F for 1 hour.
Sparge with 2 gallons of water at 170 F.
Put roast barley and black patent malt in sparge bag & immerse into wort while bringing it to a boil.
Remove sparge bag at start of boil.
Add M&F malt extract.
Boil 1 hour.

Hops schedule:

1oz Fuggles full boil
1oz E. Kent Goldings - add 10 minutes before end of boil
1oz Fuggles add 1 minute before end of boil

Framboise (extract recipe)

The recipe is pretty simple though it will take a few years
until it is ready to drink.  I make my lambics with extract
since the malt isn't a dominate part of the flavor or aroma.
Almost all the standard brewing techniques are ignored here.

The following is the recipe for the straight lambic that took
silver in Nationals this June 2003.  This batch was brewed on Feb.
19, 1999 and was ready for competition the spring 2003. To get a
Framboise you just add the raspberries later.


6.5 gallons of water
3# Munton's Dry Wheat extract
3# Munton's Dry Light extract
100 grams of malto-dextrine powder
1 tbs Fermax yeast nutrient
120 grams of very old hops (no hop aroma or flavor)


Boil for 90 minutes, SG is approximately 1.057

Run the hot wort into a plastic bucket fermenter and leave
without the lid overnight to cool.

The next day place the cover on the fermenter, wait another day
and pitch some dry ale yeast (variety won't matter).  After a
couple of weeks add the Brettanomyces strain, the Pedio and
the Lacto.  Leave the fermenter alone for several years other
than to make sure the airlock has water in it.  After a year or
two you can add the fruit if you want a fruit lambic - for
Framboise you will need at least 10 (15 or more would be
better) pounds of berries.

To minimize the sediment in the bottles you can rack the beer
to a different fermenter the day before bottling - I don't
bother.  The only time I rack after the wort goes into the
bucket is to transfer the finished beer to the bottling
bucket.  For bottling I add a package of dry yeast along with
the priming sugar just to have something to generate
carbonation - it doesn't always work even then.

The resultant beer will be pretty sour and dry.  If you want a
sweet beer you need a lot of extra work since the organisms in
the lambic will eat just about any type of sugar.  I think to
get sweet lambics like Lindemans you would have to pasturize
the beer after sweeting and bottling - that is something I have
never tried.  Details on pasturization aren't in the
homebrewing books but books like Kunze or De Clerck will cover
it.  It will require heating the bottled beer to somewhere
around 160 - 180 F for 10 or 15 minutes after you let the
carbonation develop.  Remember to let the beer carbonate before
you pasturize.

Note, any of the local homebrew shops can order the Brett,
Pedio, and Lacto. cultures for you from Wyeast or perhaps White
Labs.  An alternative is to have them order Wyeast Lambic
Blend, I have a batch going the started with the Wyeast Blend
but don't know how it will turn out.
Thank You Steve Piatz

Hops schedule:

1oz Fuggles full boil
1oz E. Kent Goldings - add 10 minutes before end of boil
1oz Fuggles add 1 minute before end of boil


Under Construction


Under Construction


Ginger Ale

Have made two batches of ginger ale.  Both were nice and your neighbors will wonder what you are now getting into; it smells great!  The first batch was regular sweet with 2.5 cups of white sugar.  Second batch cut way back on the sweet allowing the bitter to be a bit bolder.  The ginger is fairly mellow but noticeable and the sour of the lemon and lime is very puckering.  Almost makes my mouth water.  Play with the quantities and see if they work out.  ONLY BOIL THE ZEST (grated peel) FOR ABOUT 10 - 15 MINUTES OR IT GETS TOO BITTER.


3 gallon Water
1.5 cup white sugar
1 cup honey
1/2 lb ginger (more or less) Peeled and sliced into thin American fries.
6 lemons - juiced (more or less)  save the zest from one or two
2 limes - juced (more or less)
1 tsp cream of tartar

Directions: (3 gallon boil for 45 minutes)

Reserve tartar, zest.
Boil water, lemon and lime juice, and ginger fries for 45 minutes
Add tartar for last 15 minutes
Add zest for last 10 minutes
Filter through clean cheese cloth into clean corny keg
Carbonate, cool, serve.

Hope it works out.  I buy the ginger from the oriental store since it is very fresh and plump.

Root Beer (extract)

Okay!  Its primarily an extract, but it is great!
Jake said "this is better than the real thing".
(Not sure what that means, but it was definately a compliment.)

Mix:  1 gallon Sprecher Root Beer Extract. 2 oz. Homebrew Birch Root Beer Extract, 8 oz. Maltodextrin, 5 gallons water.  Carbonate up to 1 week. (Note: You will need to force carbonate this root beer recipe.  The preservative in the Sprecher extract eliminates the possibility to carbonate with yeast.)

Odds & Ends

Irish Creme

Source  : Mike Burgoyne
Amount  : 750 ml
Preparation Time  : 30 minutes

Amount Measure Ingredient -- Preparation Method
Tablespoons chocolate syrup
Fluid Ounces sweetended condensed milk
Cup brandy (or rum)
teaspoon almond extract
teaspoon coconut extract
teaspoon vanilla extract

In a blender, blend eggs for 1 minute.
Add condensed milk and chocolate. Blend for 3 minutes.
Add brandy (or rum) and extracts and blend for 10 minutes.
Chill overnight.

The Ultimate Eggnog (easy recipe from the American Egg Board)

Source  : American Egg Board
Amount  : 48 oz (12 1/2 cup servings)
Preparation Time  : TBD minutes + 1/2 day to cool

Amount Measure Ingredient -- Preparation Method
Cup Sugar
teaspoon salt
Cup Milk (Skim or 1% low-fat)
Cup Milk (Skim or 1% low-fat)
teaspoon vanilla extract
teaspoon vanilla extract

Beat together Eggs, Sugar, and Salt.
Stir in Milk.
Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with at thin film and reaches 160oF.
Remove from heat.
Strir in additional milk and vanilla.
Cover; refrigerate until well chilled, several hours or overnight.
Just before serving, pour into a pitcher. To serve in a bowl, freeze some in a ring mold to float in the rest of the eggnog to keep it cold.
On the side, set out garnishes: chocolate curls, cinnamon or peppermint sticks, orange slices, whipped cream, ground nutmeg.
Offer Brandy, Rum or Wiskey so people can spike as they wish.
In a blender, blend eggs for 1 minute.

For comments, please contact Mark, the

© 1998 - 2002 Mark D. Glewwe
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Last modified December, 2002