Root Beer Stasis, Jason's Home Brew, and some other classics...

Root Beer Stasis & Jason's Home Brew:  Ann & Jason

Ann & Jason opened the festivities with a Root Beer Stasis... a twist on the flavors of a Root Beer Float... quite good and extremely simple... this drink is sure to delight!

Next up was a sampling of Jason's first home brew.... a dark ale that he turned into a sort of black IPA... gotta add those hops!  It was definitely a hit and we can't wait for this new hobby of his to continue :)

And how could we have FeBREWary without some growlers!  Ann & Jason brought a sampling of Dragoon IPA, Four Peaks Peach, and Sculpin Grapefruit IPA.

Recipes:

Root Beer Stasis:
2 oz. vanilla vodka
5 oz. root beer
Pour over ice and mix well!

Jason's Home Brew:
7 lb light dry malt extract
1 lb crystal malt 60L (grain)
1/4 lb roasted barley malt (grain)
3/4 lb carastan malt (grain)
1/4 lb chocolate malt (grain)
0.5 oz centennial (bittering)
1 oz millennium (bittering)
0.5 oz cascade (flavor)
0.5 oz ahtanum (flavor)
0.5 oz ahtanum (flavor) 5 minute
0.5 oz simcoe (flavor) 5 minute
1.5 oz ahtanum (aroma)

1. Thoroughly clean and sanitize all brewing equipment

Jason getting ready to brew!













 2. Add 3 gallons of water to your pot.  Take the bag of grains and empty into the steeping bag.  Tie bag and place into pot.  Bring temperature of water and grains to 155 degrees and steep for 30 minutes.
3. Remove the grain bag from the steeping water and squeeze excess water and discard bag and grains.
4. Bring this to a boil.
5. Remove frome heat and add all malt extract (used 4 lb).
6. Bring this mixture to a boil and add bittering hops directly into the pot.

Smelling the amazing hop aromas!





7. Allow the wort to boil for 45 minutes.  Add the flavoring hops.
8. Allow the wort to boilf for 10 minutes more.  Add the second flavoring hops (plus added 3 lb extract).
9. Boil for an additional 5 minutes.
10. Put 2 1/2 gallons of cold water in your 6.5 gallon primary fermenter and add the hot wort.
11. Put on the lid and airlock.  Fill airlock half way with water.
12. Allow the wort to cool to 75 degrees or below.  The stick on thermometer can monitor temperature.
13. When temperature reaches 75 degrees it is time to pitch your yeast.  Before the yeast is pitched take your original Gravity reading.  Never drop the hydrometer directly into the wort, pull some wort out and test in a tube or large glass.  Follow directions on yeast packaging.
14. Put the lid and airlock back on fermenter.
15. Keep the fermenter in an area, which will maintain a constant temperature of below 75 degrees, but no lower than 65 degrees.  Fermentation should start in 8 to 48 hours.
16. Between 3 and 5 days the fermentation will slow or appear to stop.  This is a good time to use your hydrometer to test your specific gravity.
17. After 5 days transfer to your secondary if you are using one.  Add the aroma hops now.  This is called dry hopping.
18. Condition your beer for 7 to 10 days or until it clears.
19. It is now time to bottle your beer.  Wash all bottles in hot soapy water and rinse.  Use the sterilizer of your choice to sterilize your bottles.

Bottles clean and ready to go!

20. Dissolve 5 oz. of priming sugar in 1 cup of water and bring to a boil.  Allow to cool to room temperature.  Place this in your sterilized bottling bucket.
21. Using the siphon equipment transfer your beer to the bottling bucket.
22. Attach your tubing to the spigot on your bottling bucket and fill your sanitized bottles.  Leave at least 1" of air space in each bottle.

 Filling the bottles!














23. Using your capper, cap all bottles immediately.  Store your beer at 70 to 75 degrees to carbonate and age int he bottle for at least 10 days.  Aging time varies from type and style of beer.
24. Refridgerate and enjoy!