The UU Brew club was started in 2010 by members of First Parish Universalist Unitarian Church in Waltham, MA, USA. The original members had taken a homebrewing class presented by Scott Shurr, as part of a service auction for fundraising. Here are the recipes for batches we have brewed.
1/2 lb crystal malt 10L 1/4 lb dextrine crystal malt 3.3 lb can Coopers Light Malt Extract 1 lb bag Muton's Light DME 1 lb bag Muton's Extra Light DME 1 oz Northern Brewer hops plugs 1/2 oz Cascade hops plugs 1 oz Hallertau leaf hops Wyeast 1056 American ale yeast 5 gallons spring waterSuspend grains in 3 gallons of water and bring to boil. Add malt extracts and Northern Brewer hops. Boil for 45 minutes, and then add Cascade hops. Boil 10 minutes, and then suspend Hallertau hops in wort. Boil 5 minutes more. Remove from heat and add 2 gallons almost frozen water. Original gravity: forgot to measure. Drain into carboy and add yeast.
3.3 lb Coopers Light Malt Extract 2 lb Munton's Light DME 1/8 lb (1.2 cup) roasted barley 1.0 Oz Cascade hop pellets .5 oz Hallertauer hop pellets Wyeast 1084 Irish Ale yeast 3/4 cup corn sugar (for priming)Suspend barley in 2.5 gallons of water and bring to boil. Add malt extract and Cascade hops and boil for 55 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat and combine with 2.5 gallons cold water in carboy. O.G. 1.045 F.G. 1.015
3.3 lb Cooper's Light Malt Extract 3.3 lb Cooper's Dark Malt Extract 1 lb Munton's Light DME 1 lb Munich malt 1/2 lb Crystal malt 1/2 lb Black Patent Malt 1/2 lb Chocolate malt 1 tsp gypsum 1.0 Oz Willamette hop pellets 1.0 oz Tettnanger hop pellets Wyeast 1098 British Ale yeast 3/4 cup corn sugar (for priming)Suspend barley in 2.5 gallons of water and bring to boil. Add malt extract and Willamette hops and boil for 55 minutes. Add Tettnanger hops and boil 5 more minutes. Remove from heat and combine with 2.5 gallons cold water in carboy. O.G. 1.065 F.G. 1.026
3.5 lbs plain light dried malt extract 2.5 lbs honey 1.5 oz Cascade hops (boiling) .5 oz Cascade hops (finishing) Wyeast 2206 Bavarian yeast 3/4 cup corn sugar (for priming)Add the malt extract, honey and boiling hops to 2 gallons of water and boil for 60 minutes. Add the finishing hops during the final 2-4 minutes of boiling. Sparge immediately into the fermenter and 3 gallons cold water. Add yeast when cool, and bottle with corn sugar when fermentation is complete. O.G. 1.035 F.G. 1.006
4 lbs Mountmellick Famous Irish Stout (hopped) malt extract 3 lbs M & F (dark) dried malt extract 3/4 lb cara red malt 1/2 lb roasted barley 1/4 lb black patent malt 2 tsp gypsum 1.0 oz UK Phoenix hop pellets 0.5 oz nugget hop pellets Wyeast 1084 Irish Ale Yeast 3/4 cup corn sugar (for bottling)Bring 2 gallons of water to boil with specialty grains and gypsum. Remove grains and add malt extract and Phoenix hops. Boil for 60 minutes, adding nugget hops for last 5 minutes. Add to 3 gallons of cold water, and add yeast. Bottle with corn sugar when fermentation is complete. O.G. 1.040 F.G. 1.020
7 pounds, Steinbart's American Light Extract
1 pound, Crystal malt 80L
1/4 lb dextrine crystal malt
1 ounce, homegrown hops (60 minute boil)
1 ounce, homebrown hops (30 minute boil)
1/2 ounce, Fuggle (last 15 minutes)
Wyeast 1056 American ale yeast
3/4 cup corn sugar (for priming)
Steep crystal and dextrine malt in 2.5 gallons of water and remove grains before boil begins. Add malt extract. Bring to a boil and boil for 60 minutes. Add 1 ounce homegrown at beginning of boil, 1 ounce of homegrown at 30 minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat and add final 1/2 ounce Fuggle. Add to 2.5 gallons cold water. Cool. Pitch yeast.
O.G. 1.070
F.G. 1.020
3.3 lb Cooper's Light Malt Extract 3.3 lb Cooper's Dark Malt Extract 1 lb Munton's Light DME 1 lb Munich malt 1/2 lb Crystal malt 1/2 lb Black Patent Malt 1/2 lb Chocolate malt 1 tsp gypsum 1.0 Oz Willamette hop pellets 1.0 oz Tettnanger hop pellets Wyeast 1098 British Ale yeast 3/4 cup corn sugar (for priming)Suspend barley in 2.5 gallons of water and bring to boil. Add malt extract and Willamette hops and boil for 55 minutes. Add Tettnanger hops and boil 5 more minutes. Remove from heat and combine with 2.5 gallons cold water in carboy. O.G. 1.070 F.G. 1.030
2 cans hopped dark malt extract Wyeast 1094 Irish Ale YeastBring 2.5 gallons of water to boil. Add malt extract. Boil 60 minutes. Add to 2.5 gallons of cold water, and add yeast. Bottle with corn sugar when fermentation is complete. O.G. 1.048 F.G. 1.035 ?? February 26
3.5 lbs plain light dried malt extract 2.5 lbs honey 2.0 oz whole Mt. Hood hops (boiling) .5 oz Fuggles hops (finishing) Wyeast 2206 Bavarian Yeast 3/4 cup corn sugar (for bottling)Add the malt extract, honey and boiling hops to 2.5 gallons of water and boil for 60 minutes. Add the finishing hops during the final 5 minutes of boiling. Sparge immediately into the fermenter and 2.5 gallons cold water. Add yeast when cool, and bottle with corn sugar when fermentation is complete. O.G. 1.050 F.G. 1.010 February 26