RECIPES

OLD TUDOR TRIPPEL
1995 OLD BAY HOMEBREW CONTEST BEST ALE WINNER
Slightly different versions placed 2nd at the 1993 Old Bay Homebrew Contest and honorable mention in the 1994 contest.

GRAIN BILL 12 lbs. Belgian Pilsner 1 lb. Wheat 8 oz. CaraPils		HOP SCHEDULE 5 AAU Styrian Golding 45 min 2 AAU Saaz 15 min 1.5 AAU Hallertauer 2 min AAU 8.1		ADJUNCTS 1 tsp.Irish Moss 1 1/2 lbs. Candi Sugar
YEAST Blend - Brewtek Belgian Ale #1 & #2 Brewtek British Draft Ale for bottling
PRIMING SUGAR 4 oz. Light Candi Sugar
BREWING SPECIFICS Raise 5 gallons of water 145 and recycle 1 gallon. Continue to heat water and strike at 145. Hold at protien rest for 15 minutes. Raise to 140-145, hold for 30 minutes. Raise to 151, hold for 60 minutes. Raise to 160 and add CaraPils Malt, hold for 20 minutes. Mash out at 168. Add candi sugar (rock candy) 15 minutes before end of boil. SG:1.072

OLD TUDOR WITBIER
I have heard that it does not matter whether or not your wheat is malted. When in doubt I stick to traditional methods. The unmalted wheat ("soft" winter wheat) can be found in a health food store.

GRAIN BILL 5 lbs. Belgian Pilsner 4 lbs. Unmalted Wheat 1 lb. Honey Malt 1 lb. Wheat Malt 8 oz. Rolled Oats	HOP SCHEDULE 2.1 AAU Hallertauer for 30 minutes 2.9 AAU Saaz for 10 minutes AAU: 5	ADJUNCTS 3/4 oz. Bitter Orange Peel (5 minutes) 3/4 oz. Corriander (knock out) 1/4 oz. Corriander (secondary)
YEAST Brewtek Belgian Wheat
BREWING SPECIFICS Combine 1 lb. of Pils malt, malted and raw wheat with 1 1/4 gallons of water in a 5 gallon pot (mini mash). Heat mini mash to 95 degrees and hold for 15 minutes. Raise to 125 and hold for 30 minutes. Raise to 155 and hold for 1 hour. 5 minutes from the end of the mini mash conversion, mash-in main grist with 3 1/2 gallons of water to achieve 125 degree protein rest. Boil mini mash for 10 minutes and add to main mash, aiming to bring masher to 155 degrees. Hold for one hour. Raise to 165, hold for 5 minutes and sparge with 3 3/4 gallons. Recommended boiling time: 45 minutes SG:1.048

LAMBIC ALE
I have brewed lambics and could share my recipe and process with you but why not take advice from a proven expert. Jim Liddil won the honor of AHA HOMEBREWER OF THE YEAR with a mere two years of experience. How is this possible? He is a skilled microbiologist with a tremendous understanding of this demanding style. You may download a zipped document he drafted explaining this style from a homebrewers perspective, look at his lambic-oriented website or e-mail him directly. Be warned, this style is not for the casual brewer.