Here's the recipe for the first GUZL group brew we ever made over on GEnie.

It was very popular, and a good brew for relatively new brewers.  The Yellow Dog

malt extract was used due to the ease of converting to an all grain recipe.  It is 

available from The Home Brewery chain of homebrew shops.





         ALADDIN'S MAGIC OIL LAMP ALE

 

 

          7.5 lbs Klages 2 row malt

          1 lb Wheat malt

          1 oz Chocolate malt

                   OR

          2 x 3.3 lbs Yellow Dog Malt Syrup

 

           1 lb Pale DME



                                          (AA)  (HB)   (IBU)

       .5 oz Chinook hop pellets (60)     11.8   8.1   26.42

       1 oz Hallertau hop pellets (30)     4.3   2.0    9.82

       1 oz Kent Golding hop pellets (5)   4.9   1.1    3.66

                                                11.2   39.90

       1 tblsp Irish Moss                  

                                                                    

         

          Wyeast #1338 German Alt Yeast

                      OR

          Williams Y18 German Alt Yeast

 

         .75 cup honey for priming

 

 

 SG: 1.055

 

 Procedure:

       About 2 days before brewing, make a yeast starter.  Boil 4 tablespoons

       of DME in 500 ml (1 cup) of water for 5 minutes.  Cool this mini wort

       down to 75-80F and pitch contents of yeast pack.  It is not necessary

       to pop the pack.  Aerate well, and store in a warm (70-80F) area.  I

       use the top back of my refrigerator.  The yeast will be bubbling very

       well by the next day.

 

  All Grain

      Bring 3 gallons of water to 130F.  Add grains and hold for 30 minutes

      (protein rest).  Raise temperature to 155F and hold for 90 minutes

      (sugar rest).  Run off wort into boiling vessel.  Sparge grains with 4

      gallons of 165F water to make 6 gallons of wort.

 

  Extract-

      Dissolve 6.6 lbs of Yellow Dog Malt syrup in 6 gallons of water.

 

  Wort Boil-

      Dissolve 1 lb Pale DME into liquid in the boiling vessel.

 

      Bring wort to a hard rolling boil for 5 minutes.  Add 1 tablespoon

      Irish Moss and continue hard boil for 10 minutes.  After 10 minutes

      has elapsed, turn down fire to a slow boil and add .5 oz. Chinook

      hops.  After 30 minutes, add 1 oz. Hallertau hops.  With 5 minutes

      left in the boil, add 1 oz. Kent Golding hops.  Cool down wort to 75-

      80F.  Download cooled wort into fermenter(s).  Aerate wort and pitch

      yeast.

 

  Fermentation-

      Ferment at 68F in a dark area for 1 week (gravity should be about

      1.010).  Rack to secondary (if you have the want and capability) and

      add any finings that you desire.  Store for approx. 3 days.

 

  Priming-

      Dissolve .75 cup honey in boiled water.  Bottle as usual.

 

      Store bottles at 68F.

 

      This brew should be about 5.5-6% alcohol.