From the HBD Archive
From: Joe Shirey <jshirey@jarthur.Claremont.edu>
Subject: harvey mudd homebrew club
Date: 1990-03-02 04:45:17 GMT

Hello, I am a student at Harvey Mudd College in Claremont, CA (earthquake
central). We have a brewing club with about 25 members (that is about 5%
of our college population). We are interested in sharing recipies and
exchanging brewing lore. Our club is archiving all recipies of
homebrew that we make. One of the most interesting and tasty is:

WASHINGTON APPLE ALE
4 lbs Telford's Yorkshire Nut Brown Ale hopped malt
1 lb honey
1/2 lb corn sugar
1/2 lb dark crystal malt
4 lbs red apples
2 teaspoons cinnamon

In cold water place crushed dark crystal grains enclosed in a cheesecloth,
and bring the water to boil. As boiling commences remove crystal malt
and add Telford's. Boil for approximately 15-20 minutes. Add sugar and
honey and boil for 10 more minutes. Turn down heat so that boiling
stops. Add cinnamon and sliced apples to mixture and let steep for 15
minutes. Remove apples with strainer and transfer mixture to your
carboy. This beer has a medium body with a hint of apple flavor.
It is very smooth with little or no bitterness (that can be changed by
using finishing hops).

Thanks for your outlet to exchange information, you can contact me
at jshirey@jarthur

Sincerely,
Joseph Shirey

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