Upcoming Events
*Free Wine Classes*
While
you're sitting there sipping on your Summer wines, it's time to think
about what you'd like for the Fall.
will be closed from
Aug 28 - Sept 6.
More details on all this and more at the news page.
*Free Wine Classes*
While
you're sitting there sipping on your Summer wines, it's time to think
about what you'd like for the Fall.
Stop in to see John (Farmington) or Mike (Farmingdale) and check out the new upcoming seasonal and limited edition wines. Come on over, have a sample and learn how you can make your own great wines.
The Farmington storewill be closed from
Aug 28 - Sept 6.
More details on all this and more at the news page.
662 Maine
Avenue
Farmingdale, ME 04344
(207) 623-3368
235 Farmington Falls Road
Farmington, ME 04938
(207) 778-5276
email:
kennebechbrew@msn.com
Farmingdale, ME 04344
(207) 623-3368
235 Farmington Falls Road
Farmington, ME 04938
(207) 778-5276
email:
kennebechbrew@msn.com
|
RECIPES
Amber American Wheat Belgian Abbey Belgian Stout E.S.B. India
Pale Ale Kolsch Nut Brown Ale Oktoberfest
Pale Ale Red
Ale Russian Imperial Stout Stout Winter Ale
Amber Starting Gravity: 1.043-1.051 Final Gravity: 1.010-1.013 ABV: 4.9% / IBU: 23.5 6lbs Amber dry malt extract (OR 6.6 lbs. Amber liquid malt extract) 1/2lb 150L crystal 1oz Kent Goldings hops (60min boil) 1/2oz Kent Goldings hops (30min boil) 1/2oz Kent Goldings hops (15min boil) 1/4tsp Irish moss (15min boil) Safale S-04 dry yeast Bring 2gal water to 150ºF, steep crystal (in grain bag) for 15min. Remove crystal, dissolve malt extract, and return to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water, and pitch yeast at approx. 80ºF. Ferment 7-10 days in primary, then rack and ferment 5-10 days in secondary. Prime with 3/4 cup corn sugar (dextrose) and bottle. Age 3-4 weeks in bottles. American Wheat Starting Gravity: 1.042-1.050 Final Gravity: 1.010-1.013 ABV: 4.8% / IBU: 7.7 6lbs Wheat dry malt extract (OR 6.6 lbs. Wheat liquid malt extract) 1/2oz Saaz hops (60min boil) 1/2oz Saaz hops (15min boil) Safbrew WB-06 dry yeast Bring 1.5-2gal water to boil. Dissolve all malt extract and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Pour into fermenter with 3gal cold water, and pitch yeast at approx. 80ºF. Ferment 7-10 days in primary. Optional: rack and ferment 5-10 days in secondary. Prime with 3/4 cup dextrose (corn sugar) and bottle. Age 2-3 weeks in bottles. (Traditionally, Hefeweizen bottles are 'rolled' gently on the counter prior to pouring, to deliberately stir up yeast sediment.) Belgian Abbey 6lbs. Light dry malt extract (OR 6.6 lbs. Light liquid malt extract) 1/4 lb. Crystal 150L 1lb Belgian candi sugar (amber) 1oz Saaz hops (60min boil) 1/4tsp Irish moss White Labs Belgian style yeast (WLP530, WLP550, or WLP575) Bring 2gal water to 150ºF, steep crystal (in grain bag) for 15 min. Remove grains and bring water to boil. Dissolve all malt extract and candi sugar, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary), and pitch yeast at approx. 80ºF. Ferment 7-10 days in primary, then rack and ferment 5-10 days in secondary. Prime with 3/4 cup dextrose (corn sugar) and bottle. Age 3-4 weeks in bottles. Belgian Stout 6lbs Dark dry malt extract (OR 6.6 lbs. Dark liquid malt extract) 1/2 lb. roasted barley 1/4 lb. cara-amber 1/4 lb. black patent 1lb amber candi sugar 1oz Fuggle hops (60min boil) 1oz Fuggle hops (15min boil) 1/4 tsp Irish moss (15min boil) Safbrew T-58 dry yeast Bring 2.5gal water to 150ºF, steep grains (in grain bag) for 15min. Remove grains and bring water to boil. Dissolve all malt extract and candi sugar, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary), and pitch yeast at approx. 80ºF. Ferment 3-5 days in primary, then rack and ferment 5-10 days in secondary. Prime with 3/4 cup dextrose (corn sugar) and bottle. Age minimum weeks in bottles. E.S.B. Starting Gravity: 1.053-1.062 Final Gravity: 1.014-1.017 ABV: 5.7% / IBU: 30.4 6 lbs. Light dry malt extract (OR 6.6 lbs. Light liquid malt extract) 1/4 lb. carapils 1/4 lb. crystal 150L 1/8 lb. cara-amber 1/8 lb. melanoidin malt 1 oz. Perle hops (60 min. boil) 1/2 oz. Challenger hops (15 min. boil) 1/2 oz. Challenger hops (10 min. boil) 1 oz. Kent Goldings hops (1 min. boil) 1/2 oz. Kent Goldings hops (dry-hop in secondary) 1/4 tsp. Irish moss (15min boil) Safale US-05 dry yeast Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min. Remove grains and bring water to boil. Dissolve all malt extract and gypsum, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF. Ferment 3-5 days in primary, then rack into secondary, add 1/2 oz. Kent Goldings hops (in sanitized grain sock) and ferment 5-10 days in secondary. Prime with 3/4 cup dextrose (corn sugar) and bottle. Age 3-4 weeks in bottles. India Pale Ale Starting Gravity: 1.047-1.055 Final Gravity: 1.012-1.015 ABV: 5.2% / IBU: 48.7 6 lbs. Light dry malt extract (OR 6.6 lbs. Light liquid malt extract) 1/2 lb. carapils 2 oz. Challenger hops (60min boil) 1 oz. Cascade hops (15min boil) 1 oz. Cetennial hops (dry-hop in secondary) 1/4tsp Irish moss Safale US-05 dry yeast Bring 1.5-2gal water to 150ºF, steep carapils (in grain bag) for 15min. Remove carapils and bring water to boil. Dissolve all malt extract, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF. Ferment 7 days in primary, then rack and add 1oz Cascade hops (in sanitized grain sock) and ferment 7 days in secondary. Prime with 3/4 cup dextrose (corn sugar) and bottle. Age 3-4 weeks in bottles (though this recipe will likely be ready in little as 6-7 days). Kolsch Starting Gravity: 1.047-1.055 Final Gravity: 1.011-1.014 ABV: 5.2% / IBU: 26.1 3 lbs. Light dry malt extract (OR 3.3 lbs. Light liquid malt extract) 3 lbs. Wheat dry malt extract (OR 3.3 lbs. Wheat liquid malt extract) 1/2 lb. cara-pils 1/4 lb. torrified wheat 1 oz. Perle hops (60min boil) 1/2 oz. Tettnang hops (15 min. boil) 1/2 oz. Tettnang hops (5 min. boil) 1/4 tsp Irish moss White Labs German Ale/Kolsch liquid yeast (WLP029) Bring 1.5-2gal water to 150ºF, steep carapils and torrified wheat (in grain bag) for 15min. Remove carapils and bring water to boil. Dissolve all malt extract, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF. Ferment 7 days in primary, then rack and ferment 7 days in secondary. Prime with 3/4 cup dextrose (corn sugar) and bottle. Age at least 2 weeks in bottles. Nut Brown Ale Starting Gravity: 1.048-1.056 Final Gravity: 1.012-1.014 ABV: 5.3% / IBU: 39.2 6 lbs. Light dry malt extract (OR 6.6 lbs. Light liquid malt extract) 1/4 lb. chocolate malt 3/4 lb. light crystal 1 oz. Nugget hops (60min boil) 1/2 oz. Amarillo hops (15min boil) 1/4 tsp Irish moss Nottingham dry yeast Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min. Remove grains and bring water to boil. Dissolve all malt extract, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF. Ferment 3-5 days in primary, then rack and ferment 5-10 days in secondary. Prime with 3/4 cup dextrose (corn sugar) and bottle. Age 3-4 weeks in bottles. Oktoberfest 4lbs light DME 2lbs wheat DME 1/2lb light crystal 1/2lb dark crystal 1/2oz Hallertau hops (60min boil) 1/2oz Saaz hops (30min boil) 1/2oz Saaz hops (15min boil) 1/4tsp Irish moss (15min boil) Oktoberfest-marzen lager yeast or equivalent Remove yeast from refrigeration 3 hours prior to brewing, shake well and carefully pour entire flask into primary fermenter at appropriate temp. Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min. Remove grains and bring water to boil. Dissolve all malt extract, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 75ºF. Ferment approx. 12 hours at 60-65ºF, then 3-5 days in primary at approx. 55ºF, then rack and ferment 5-10 days in secondary. Prime with 1 1/4 cup DME and bottle. Age 3-4 weeks in bottles. Cold conditioning bottles for 2-3 weeks will improve flavor profile. Some sulphur production may be present during primary fermentation. This will dissipate with continued fermentation and lower temperature. Pale Ale Starting Gravity: 1.046-1.053 Final Gravity: 1.011-1.014 ABV: 5.1% / IBU: 48.2 6 lbs. Light dry malt extract (OR 6.6 lbs. Light liquid malt extract) 1/2 lb. cara-amber 1 oz. Challenger hops (60min boil) 1 oz. Cascade hops (30min boil) 1 oz. Cascade hops (15min boil) 1/4 tsp Irish moss (15min boil) Safale S-04 dry yeast Bring 1.5-2gal water to 150ºF, steep cara-amber (in grain bag) for 15min. Remove grains and bring water to boil. Dissolve all malt extract, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF. Ferment 3-7 days in primary, then rack and ferment 5-10 days in secondary. Prime with 3/4 cup dextrose (corn sugar) and bottle. Age 3-4 weeks in bottles. Red Ale Starting Gravity: 1.045-1.052 Final Gravity: 1.011-1.013 ABV: 4.9% / IBU: 24.9 6 lbs. Amber dry malt extract (OR 6.6 lbs. Amber liquid malt extract) 1/4 lb. crystal 150L 1/4 lb. melanoidin malt 1 oz. Kent Goldings hops (60min boil) 1 oz. Kent Goldings hops (30min boil) 1/4tsp Irish moss (15min boil) Safale US-05 dry yeast Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min. Remove grains and bring water to boil. Dissolve all malt extract, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF. Ferment 7 days in primary, then rack and ferment 5-10 days in secondary. Prime with 3/4 cup corn sugar (dextrose) and bottle. Age 3-4 weeks in bottles. Russian Imperial Stout 8lb dark malt extract syrup 4.5lb dark DME 1/2lb flaked oats 1/4lb black patent 1/4lb roasted barley 1/4lb carahell 1/4lb chocolate 1oz Galena hops (60min boil) 1.5oz Cascade hops (30min boil) 1oz Cascade hops (20min boil) 1oz Cascade hops (10min boil) 1/4tsp Irish moss Windsor dry yeast 3oz bourbon (secondary) 1oz oak chips (secondary) Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min. Remove grains and bring water to boil. Dissolve all malt extract, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF. Ferment 7 days in primary, then rack, add bourbon and oak chips, and ferment 7-10 days in secondary. Prime with 3/4 cup dextrose and bottle. Age months in bottles. Stout 6 lbs. Dark dry malt extract (OR 6.6 lbs. Dark liquid malt extract) 1/2 lb. light crystal 1/2 lb. roasted barley 1/2 lb. black patent 1 lb. flaked oats 1/2 oz. Fuggle hops (60min boil) 1/2 oz. Fuggle hops (15min boil) 1/4tsp Irish moss (15min boil) White Labs Irish Ale yeast (WLP004) or Nottingham dry yeast Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min. Remove grains and bring water to boil. Dissolve all malt extract, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF. Ferment 3-5 days in primary, then rack and ferment 5-10 days in secondary. Prime with 3/4 cup dextrose (corn sugar) and bottle. Age minimum 3-4 weeks in bottles. Winter Ale 6 lbs amber DME 2 lbs wheat DME 1/4lb light crystal 1/4lb cara-pils 1/8lb peated malt 1oz Amarillo hops (60min boil) 1oz Amarillo hops (30min boil) 1oz Amarillo hops (15min boil) 1oz Amarillo hops (dry-hop in secondary) 2tsp gypsum (60min boil) 2oz heavy toast oak chips (secondary) 1/4tsp Irish moss California Ale yeast (White Labs WLP001 or Safale US-05) Bring 1.5-2gal water to 150ºF, steep grains (in grain bag) for 15min. Remove grains and bring water to boil. Dissolve all malt extract and gypsum, and return water to rolling boil. Add hops according to schedule above for total 60min boil time. Add Irish moss at final 15min. Pour into fermenter with 3gal cold water (top off to 5gal if necessary) and pitch yeast at approx. 80ºF. Ferment 7 days in primary, then rack and ferment/dry-hop 7-10 days in secondary. Prime with 3/4 cup dextrose and bottle. Age minimum 3-4 weeks in bottles. |