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Welcome to Wooba.org
This is just a sample of the content found on this website. Please visit the website to read the entire page.
"Ales
Meads & Ciders
Lagers
Stouts
Search
Rhode Island
Massachusetts
Book Reviews
Links to Homebrew Info
Links to Recipes
Blog
Contact
Welcome. Here are some homebrew recipes I've tried and like. Also some brewpub reviews, some
recommended reading in the reference page, and links to other places with recipes and general information. If you have questions,
suggestions, whatever, e-mail me here
Very Raspberry Somewhat Stout
Bake Your Own IPA
Maple Porter
Russian Imperial Stout
Missy's Extra Special Bitter
Some Munich Dunkel
Real Hard Cider
Hurt Your Head Ale
Wheaty Wheat Beer
Holiday Beer
Beginner's Mead
I Fell Down IPA
Ginger-Peach Mead
Very Raspberry Somewhat Stout
Ingredients 3.3 lbs John Bull Dark Syrup
3.3 lbs John Bull Light Hopped Syrup
1.5 lbs Plain Dark Dried Malt Extract
1/2 lb Roasted Barley
1/2 lb Black Patent Malt
1 1/2 oz Northern Brewer Hops
1/2 oz Willamette Hops
1 lb crystal malt
8 tsp gypsum
2 pkgs Ale Yeast
3/4 cup of light malt extract for priming
4.5 lbs raspberries (frozen) mashed
Crush roasted barley and malts and put in sparge bag. Immerse bag 1 1/2 gallons of water. Bring to boil and remove malts. Add extracts, gypsum, and Northern Brewer hops. Add Willamette hops for last 5 minutes of boil. Boil 60 minutes then strain out hops, returning remaining liquid to pot. Add mashed berries - they can still be a little frozen. Brought temp back to 170 degrees for 20 minutes to sterilize berries. Pour mixture berries and all into carboy filled with 3 gallons of water.
Add yeast after it cools down to about 70-75 degrees. Leave in primary fermenter for about 14 days. Siphon to a secondary leaving as much of the sediment behind as possible (with the berries "
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