ART'S BREWING SUPPLIES

Text Box: ART'S AMBER ALE 2 or 3 bags Amber malt extract—2 1b 60 L Crys-tal malt—7 to 12 HBU boiling hops,BITTERING 60 minutes—l tsp. Irish Moss last 15 min. —1 oz Chinook(FLAVORING) 2 min. from end of boil —1 oz. Chinook(AROMA) dry at Rack(after primary)—A good dry ale yeast, 1098 Wyeast, WLP007 or ANY YEAST YOU WANT. ART'S BROWN OR NUT BROWN ALE 2 or 3 bags Amber malt extract—1 lb. 60 L crystal malt— 1 lb. Special B malt—1 lb. brown malt— 7 to 12 HBU(BITTERING) boiling 60 min.—1 tsp. Irish Moss last 15 min. —1 oz. English pellet hops(FLAVOR) 2 min. from end of boil—1 oz. English(FLAVOR) pellets dry at Rack—A good dry ale yeast, 1968 Wyeast, WLP002 or YOU DECIDE. ART'S AMERICAN WHEAT ALE 2-bags wheat malt extract— 5 to 7 HBU boiling(BITTERING) 60 min. Traditional wheat's have little or no finishing hop, but if you want add them. 1 tsp. Irish Moss last 15 min. A good dry ale yeast, 3068 Wyeast or WLP320 or YOUR CHOICE.

Text Box: ART'S HE-MAN STOUT 2 to 3 Bags of any color malt extract—1 lb. chocolate malt— l lb. black patent malt—1 lb. roasted barley— 1 lb. crystal malt any color—10 to 30 HBU bittering(boil for 60 min.) hops—1 tsp. Irish Moss last 15 min.. Stouts traditionally don't have finishing hops, but I like them. If you want, add them at end of boil, & dry, I do!—A good dry ale yeast, 1084 Wyeast or WLP004. A partial mash of oats and flaked barley also is very helpful we can show you how. ART'S PALEFACE ALE(LIGHT BEER) 2 to 3 bags Light malt— 7 to 10 HBU 60 min. boil—2 1b toasted 2 row malt(10 min. at 350 degrees)—1 oz Cascade end Boil— 1 oz Cascade dry at rack—1 tsp. Irish Moss last15 minutes— A good dry ale yeast or 1056 Wyeast orWLP001 ART'S SIMPLE PORTER 2 to 3 bags Amber malt— 8 to 15 HBU 60 min. boil —1/4 lb. Black Patent malt—1/4 LB Chocolate malt—1 lb. 60 L Crystal malt— 1 tsp. Irish Moss last 15 minutes —1 oz Cascade end of boil— 1 oz Cascade dry—A good dry ale yeast, 1084 Wyeast, WLP005, OR YOUR CHOICE .

Text Box: All RECIPES are made to be changed for your particular taste. The amount of bitterness can be adjusted using HBU or other methods. The alcohol by adding or subtracting sugar. Hop flavor or aroma can be changed by more or less hops at the end of boil & dry hop time. Body or mouth feel can be adjusted by going to a lighter colored malt(for less body), or adding malto dextrin, darker malt, or more malt. Body and flavor can be changed with different yeast. Gypsum can help extract bitterness, & help the clarity, but isn't as important for extract brewers as all grain brewers. For a 5 gallon batch an approximation of alcohol content(your hydrometer is more accurate) is to take the total pounds of sugar (malt) and subtract 2(6 pounds of malt minus 2=4%, or 9 pounds of malt minus 2=7% alcohol).

Email: artsbrew@qwest.net

Text Box: art’s brewing supplies 642 South washington street Salt Lake City, Utah 84101 Phone: 1-801-533-8029

All King Kooker units are solid steel burners with U.L. Approved high pressure regulator, L.P. hose, flame adjustment, and soft nose POL nut and adapter. Ready to hook up to L.P. gas cylinder ( not included ).