Beer Brewing

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Revision as of 17:29, 24 March 2012 by (Talk)

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Yerba Matte Ale


  • 1 - 4 ounces of Yerba Matte
  • 4 gallons of water
  • 7 or 8 pounds of malt extract; 80% Pilner and 20% Amber
  • yeast: Safale US-05

pitched on March 24th, 2012 @ 5:30pm

Ginger Ale



  • 2 pounds of fresh ginger
  • 8 pounds of malt extract; we used Munich and Amber malt syrups
  • 4 gallons of water; we used tap water
  • 1 liquid vile of Dry English ale yeast (wlp007)


  • simmer malt extract and water for about 30 minutes
  • decoct ginger in a pot of water
  • add strained decoction to malt extract solution
  • let it cool in the large stockpot with the lid on
  • check specific gravity
  • siphon into 5 gallon glass carboy
  • pitch yeast
  • attach bung and hose + jar of water for an airlock with overflow


  • Pitched yeast this morning; March 23rd, 2012.

Extra wort was put into a different 5 gallon carboy and a different yeast (Danstar Nottingham) was pitched.

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