tanieje wódka!!!

[Gość: fritz]

od 1 stycznia przyszłego roku ma potanieć nasz napój narodowy.i to całkiem
sporo bo ok.8-10 zł na litrze.ciekawe czy w związku z tym nasz kraj przemieni
się w krainę miodem i mlekiem płynącą?myślę,że niektórym przynajmniej tak się
będzie częściej wydawało...;))))

[Gość: jaszk]

Brawo Fritz !!!
w końcu jakiś totalnie optymistyczny wątek, który pozwoli na
forumowe "porozumienie ponad podziałami" :)

chociaz ja chyba bardziej ucieszyłbym sie z piwa..

[zoppoter]

>
> chociaz ja chyba bardziej ucieszyłbym sie z piwa..

Mnie też ceny gorzały niewiele interesują, ale piwo, hm...
A co to ma byc, obniżka akcyzy? Może jeszcze by tak przy akcyzie na paliwa popracowac w podobny
sposób...

[iwa.ja]

To Fritz pokop trochę jeszcze i sprawdź, co z tym pifffkiem. Bo ja, jak
Zoppoter...

[Gość: burak]

piwo rozprowadzane bedzie przez wodociag w ramach dotychczasowej oplaty za wode

[iwa.ja]

Ale od Ciebie, Burak, tym wodociągiem do Ojczyzny... Da się?

[Gość: Carioca]

Wodka ?
Czy drozeje, czy tanieje to mnie wcale nie porusza, juz nie pamietam kiedy to
ostatni raz zwilzylam nia usta ? hmm.. ponad 10 lat pewnikiem.
Natomiast ceny pifffka i papieroska, oj, gdyby zdrozaly... to pewnikiem nie
bylabym tak bardzo spokojna ;)

[Gość: fritz]

iwa.ja napisał(a):

> To Fritz pokop trochę jeszcze i sprawdź, co z tym pifffkiem. Bo ja, jak
> Zoppoter...
no ja zdecydowanie też,no albo whisky.a ta 'promocja'napojów alkoholowych to
rzeczywiście obniżka akcyzy.tyle że w 'gazecie' było właśnie tylko o gorzale.o
pivie,papieroskach czy paliwie niestety ani słowa.ale z tego co wiem to na
papierosy akcyzę mają podnieść i to chyba jeszcze w tym roku.a tak swoją drogą
skoro jest tu tylu miłośników złocistego napoju bogów to powiedzcie mi czy nie
bulwersuje Was to,że Gdańsk nie ma własnego browaru[tzn. browar stoi tyle,że
naszym wspaniałym władzom nie zależało na jego działaniu]?dla mnie to skandal!na
całym świecie browary są atrakcją turystyczną,dają niezły dochód.eh!Heweliusz w
grobie się przewraca!

[Gość: burak]

jak to nie ma browaru?
piwa Heweliusz tez nie ma?
zaczyna mnie to krzyzowac plany tegorocznego urlopu

[Gość: fritz]

Gość portalu: burak napisał(a):

> jak to nie ma browaru?
> piwa Heweliusz tez nie ma?
browar niby jest,tzn. stoi nieczynny.a piwo heweliusz też niby jest,produkowane
bodajże przez elbrewery w Braniewie.w Gdańsku nie produkuje się żadnego piwa.

[Gość: Filut]

Gość portalu: fritz napisał(a):

> browar niby jest,tzn. stoi nieczynny.a piwo heweliusz też niby jest,produkowane
>
> bodajże przez elbrewery w Braniewie.w Gdańsku nie produkuje się żadnego piwa.
>

Po browarze zostały tylko mury. Urządzenia wywiezione.

[Gość: Szpadel]

Gość portalu: Filut napisał(a):

> Gość portalu: fritz napisał(a):
>
> > browar niby jest,tzn. stoi nieczynny.a piwo heweliusz też niby jest,produk
> owane
> >
> > bodajże przez elbrewery w Braniewie.w Gdańsku nie produkuje się żadnego pi
> wa.
> >
>
> Po browarze zostały tylko mury. Urządzenia wywiezione.

Tak,ale:Bankrupcja browaru gdańskiego pozostawiła lukę
w zaopatrzeniu Gdańszczan w bursztynowy trunek.
A kapitalizm ma to do siebie, źe gdzie jeden traci
drugi się bogaci,lub tam gdzie się dwóch bije tam
trzeci koźysta.
Według prawa Gdańska w odniesieniu do
warzenia piwa stoi,źe kaźdy ma prawo do domowego
warzenia piwa w ilości nie przekraczającej 500 litrów
rocznie.
Istnieją gotowe zestawy recept i sprzętu wraz ze
składnikami.Wcześniej czy później ktoś zacznie
popularyzować w Gdańsku, " Ale z Obrońców Wybrzeźa ",
"Lub Pilsner Urquell z Jaśkowej Doliny",nie do sprzedaźy
ale jako suche zestawy na piędziesięcolitrową produkcję
na ten przykład.
Ciekawi mnie jakby zareagowały władze
Gdańska postawione w obliczu prawnej niemoźliwości podatkowania
tego rodzaju produkowanego alkocholu???

[Gość: Do Was]

A Wiecie dlaczego TANIEJE,go po NIEJ mozg sie robi odporny na WIEDZE,a o to
IM,chodzi,IM,tz,PASIBRZUCHOM przy WLADZY.-POZDRAWIAM-Marek-.

Niech żyje PIWO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[Gość: ARTUR]

[Gość: Szpadel]

Gość portalu: Do Was napisał(a):

> A Wiecie dlaczego TANIEJE,go po NIEJ mozg sie robi odporny na WIEDZE,a o to
> IM,chodzi,IM,tz,PASIBRZUCHOM przy WLADZY.-POZDRAWIAM-Marek-.
Zgadzam sie calkowicie,pieniadze z alkocholu to brudne pieniadze.

hlusniem bo usniem

[Gość: bogdan]

Gość portalu: Szpadel napisał(a):


> Zgadzam sie calkowicie,pieniadze z alkoHolu to brudne pieniadze.
No to siup w ten glupi dziub

[Gość: Szpadel]

Gość portalu: bogdan napisał(a):

> Gość portalu: Szpadel napisał(a):
>
>
> > Zgadzam sie calkowicie,pieniadze z alkoHolu to brudne pieniadze.
> No to siup w ten glupi dziub
>
Facet,chyba o swoim dziobie wypisujesz?

[Gość: les1]

W "demokracji" zyjesz?...
Sam nie trunkujesz?...
Inni to robia!....maja prawo!...
Boisz sie, ze zonka tez wypije i dojdzie do wniosku, ze zmarnowala druga
(najlepsza) dwudziestke swojego zycia?....bedac z toba?...
Asekurantem jestes ?.... w stylu: Ja pan...tys jest niewiasto do sluchania i
wypelniania obowiazkow malzenskich?.....przez dziure w koszuli nocnej?....
Zrob sobie lewatywe....electro-wstrzasy na glowe juz i tak nie pomoga!...:-))

[Gość: PIWO]

Welcome To The World Of Organic Brewing!
In 1997 we became brewing pioneers by being the first to offer quality organic
ingredients to home brewers. We have grown to become the worlds most complete
resource of organic homebrew ingredients. Our philosophy is simple: Make every
quality organic ingredient that exists available to as many brewers as
possible, large scale or small.

Choose organic and support organic farmers world wide, and contribute to a
growing demand for organic products. This in turn will provide the financial
incentive to convert more farmland from conventional, chemically intensive
farming practices into soil conserving, environmentally sustainable organic
cropland. Brew organic and you will brew excellent beer that is free from
chemical residues, and you will help contribute to a better world.

Cooperatively Owned and Operated Since 1997
[e-mail]

[Gość: Szpadel]

Gość portalu: PIWO napisał(a):

> Welcome To The World Of Organic Brewing!
>
How to bead the state's sales TAX ?
Jast say NO to supplliers who want you to buy products that require 100's
if not 1000's of miles shipping.
THINK GLOBALY,DRINK LOCALY ,make your own BEER !!!

7 Bridges Red Ale

[Gość: Piwo]

ORGANIC BEER RECIPES
7 Bridges Red Ale
Extract Brew
A medium bodied light amber ale, with a balanced, moderate hop bitterness
Ingredients for 5 gals:

7# Organic pale malt extract

1/2 # Briess Organic caramel 60 oL malt

1/4 # Briess Organic caramel 90 oL malt

1/8 # Briess Organic chocolate malt

3/4 oz. NZ Pacific Gem hop pellets -bittering (32 IBU)

1/2 oz. German Select hops- flavor (8 IBU)

1/2 oz. New Zealand Hallertaur hop pellets- aroma

Yeast: Wyeast #1056 American Ale or dry ale yeast

For bottling: 3/4 cup corn sugar or 1 cup of malt extract

Optional ingredient: 1/4 teaspoon Irish Moss

International Bittering Units (IBU's): 40

Original Gravity (O.G.): 1.048- 1.054

Final Gravity (F.G.): 1.012-1.016



INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. Add the grain "tea" to your brew kettle along with 5 gallons of water .

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 3/4 oz. NZ Pacific Gem hop
pellets (bittering) and boil for 40 minutes.

5. Add 1/2 oz. German Select hops (flavor) and boil for 15 minutes. If desired,
add the Irish Moss flakes for the last 20 minutes of the boil.

6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat
off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add
oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF
in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.

Home • Back To Top • Catalog • Recipes • How to Brew • Links & FAQS • Contact
Us • Order

> Cooperatively Owned and Operated Since 1997
> <a href="http://[e-mail]"target="_blank">JBRIDGES@BREWORGANIC.C
> OM</a>

NUT BROWN ALE

[Gość: Piwo]

ORGANIC BEER RECIPES
NUT BROWN ALE
Extract Brew
A smooth, nutty ale, warm chocolate in color with a medium body and a mild hop
character
Ingredients for 5 gals:

6# Organic palemalt extract

1/2 # Briess Organic caramel malt

1/4 # Briess Organic chocolate malt

1/2 oz. NZ Hallertaur hops- bittering (22 IBU)

1/2 oz. Australian Pride of Ringwood hops - flavor (6 IBU)

1/2 oz. NZ Hallertaur hops- aroma

Ale Yeast: Wyeast #1028 London Ale or dry ale yeast

For bottling: 3/4 cup corn sugar or 1 cup of malt extract

Optional ingredient: 1/4 teaspoon Irish Moss



International Bittering Units (IBU's): 28

Original Gravity (O.G.): 1.044- 1.048

Final Gravity (F.G.): 1.010-1.014

INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. Add the grain "tea" to your brew kettle along with 5 gallons of water .

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1/2 oz. NZ Hallertaur hops
(bittering) and boil for 40 minutes.

5. Add 1/2 oz. Australian Pride of Ringwood hops (flavor) and boil for another 15
minutes. If desired, add the Irish Moss flakes for the last 20 minutes of the
boil.

6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat
off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add
oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF
in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.

British Bitter

[Gość: Szpadel]

ORGANIC BEER RECIPES
BRITISH BITTER
Extract Brew
A medium bodied light amber ale, with a subtle hop flavor and a mild hop
bitterness
Ingredients for 5 gals:

5 1/2 # Organic pale malt extract

1/4 # Briess OrganicsTM caramel 60 oL malt

1/4 # Briess OrganicsTM Munich malt

1/2 oz. Austalian Pride of Ringwood hop pellets -ÊÊbittering (20 IBU)

1/2 oz. Austalian Pride of Ringwood hop pellets -ÊÊflavor (8 IBU)

1/2 oz. New Zealand Hallertaur hop pellets -ÊÊaroma

Ale Yeast: Wyeast #1968 Special London Ale, White Labs #023 Burton Ale, or dry
ale yeast

For bottling: 3/4 cup corn sugar*

Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBUÕs): 28

Original Gravity (O.G.): 1.040- 1.046

Final Gravity (F.G.): 1.008-1.016

Average alcohol content (% by volume): 4.4%

*If you prefer, you may use 1 cup of organic malt extract (not included in this
kit) or kraeusen with 4 1/2 cups of unfermented wort (see brewing tip:
Kraeusening your beer) for bottling.



INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. Add the grain "tea" to your brew kettle along with 5 gallons of water .

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1/2 oz. Australian Pride of
Ringwood hop pellets (bittering) and boil for 40 minutes.

5. Add 1/2 oz. Australian Pride of Ringwood hop pellets (flavor) and boil for 15
minutes.If desired, add the Irish Moss flakes.

6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat
off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add
oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF
in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.

NA ZDROWIE

CALIFORNIA LAGER

[Gość: Piwo]

ORGANIC BEER RECIPES
CALIFORNIA LAGER
Extract Brew
A full bodied lager with a hint of caramel and a strong hop character
Ingredients for 5 gals:

6 1/2# Organic pale malt extract

3/4 # Briess OrganicsTM caramel 60 oL malt

1 oz. German Perle organic hop pellets -ÊÊbittering (32 IBU)

1/2 oz. German Tettnanger organic hop pellets -ÊÊflavor (6 IBU)

1/2 oz. New Zealand Hallertaur organic hop pellets-Êaroma

Yeast: Wyeast #2112 California Lager, White Labs #810 San Francisco Lager, or dry
lager yeast

For bottling: 3/4 cup corn sugar*

Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBUÕs): 38

Original Gravity (O.G.): 1.046- 1.050

Final Gravity (F.G.): 1.010-1.016

Average alcohol content (% by volume): 4.8%

*If you prefer, you may use 1 cup of organic malt extract (not included in this
kit) or kraeusen with 4 cups of unfermented wort (see brewing tip: Kraeusening
your beer) for bottling.



INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. Add the grain "tea" to your brew kettle along with 5 gallons of water .

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1 oz. German Perlehop pellets
(bittering) and boil for 40 minutes.

5. Add 1/2 oz. German Tettnanger hop pellets (flavor) and boil for 15 minutes.If
desired, add the Irish Moss flakes.

6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat
off. Cool the wort to 65- 70 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add
oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF
in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.


Zeby nam sie!!!!

CELEBRATION ALE

[Gość: Szpadel]

ORGANIC BEER RECIPES
CELEBRATION ALE
Extract Brew
A well balan ced, spiced amber ale, flavored with organic cinnimon, ginger,
orange peel, and cloves
Ingredients for 5 gals:

7# Organic pale malt extract

3/4 # Briess Organics caramel 60 oL malt

1/4 # Briess Organics Munich malt

2 Organic Ceylon cinnimon sticks

1 tsp. Organic whole cloves 2 tsp. Organic ginger

2 Tbls. Organic dried orange peel

3/4 oz. German Select pellet hops- bittering (23 IBU)

1/2 oz. German Hallertaur Hersbrucker pellet hops-ÊÊflavor (8 IBU)

1 oz. German Hallertaur Mittlefrueh hops-ÊÊfinishing

Ale Yeast: Wyeast #1056 American Ale, White Labs California Ale, or dry Edme ale
yeast

For bottling: 3/4 cup corn sugar*

Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBUÕs): 33

Original Gravity (O.G.): 1.048- 1.054

Final Gravity (F.G.): 1.010-1.016

Average alcohol content (% by volume): 5.2%

*If you prefer, you may use 1 cup of organic malt extract (not included in this
kit) or kraeusen with 4 cups of unfermented wort (see brewing tip: Kraeusening
your beer) for bottling.



INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

PREPARATION:

1. Prepare the yeast for your recipe (if needed), as oulined in the illustrated
brewing guide.

2. Make sure all brewing equipment is clean and free from soap and oil residues.
Also sanitize all equipment that will contact your beer after the boil.

THE BREW:

1. Soak the grains in hot water for 15 to 20 minutes. For best results, do not
boil, and do not exceed 180 oF. 2. Strain the grains (or remove grain bag) and
add the grain ÒteaÓ to your brew kettle along with up to 5 1/4 gallons of water
(see illlustrated guide if using less than 5 gallons of water).

3. Heat the water to boiling and then turn the heat off. Add the malt extract and
dissolve the extract completely. Turn the heat back on and bring to a boil.

4. Once the wort has reached a rolling boil add 3/4 oz. German Select hop pellets
(bittering) and the 2 cinnimon sticks. Boil for 40 minutes.

5a. Add 1/2 oz. German Hallertauer Hersbrucker hops (flavor). If desired, add the
Irish Moss flakes. Boil for 10 minutes more.

5b. Add the ginger, cloves, and orange peel. Boil for 5 minutes more.

6. Add 1 oz. German Hallertauer Mittlefrueh hops (aroma), boil 5 more minutes, &
turn the heat off.

7. Cool the wort to 65- 75 oF. See our illustrated guide for cooling methods. 8.
Transfer the chilled wort into your sanitized primary fermenting vessel.

9. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add
oxygen.

10. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF in
the primary fermenter.

11. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days). This step is optional.

12. Ferment for an additional 7- 14 days, or until fermentation is complete.

13. Clean and sanitize enough bottles for your batch.

14. Sanitize your bottle caps.

15. Boil your bottling sugar in 2 cups of water for 15 minutes.

16. Cool the sugar solution to 70 oF and pour into a sanitized carboy or bottling
bucket. Transfer your beer into the same container and mix slowly. You can also
pour the sugar solution into the same fermenter with the beer instead of
transferring.

17. Use a racking cane and siphon tubing with a bottle filling tip attached to
fill your bottles. Cap immediately after filling the bottles to prevent
contamination.

18. Store the beer at room temperature (about 70 oF) for the first few days, then
in a cool dark place (55- 65 oF) for 1-3 weeks. Your beer is ready to drink when
it is clear and nicely carbonated.

19. Relax and enjoy your organic beer!

100 lat,niech zyje nam !!!!

heineken out of business

[Gość: burak]

wyloza go powyzsi producenci piwa dovowego.

Stout

[Gość: Piwo]

ORGANIC BEER RECIPES
STOUT
Extract Brew
A strong, medium dry stout with a rich roasted malt character and a moderate
hop bitterness
Ingredients for 5 gals:

8# Organic pale malt extract

1/4 # Briess Organics caramel 120 oL malt

1# Briess Organics chocolate malt

1/4 # Briess Organics roasted barley

1 oz. New Zealand Hallertaur hop pellets-ÊÊbittering (40 IBU)

1 oz. Australian Pride of Ringwood hop pellets- flavor (9 IBU)

1/2 oz. German Select hop pellets-Êaroma

Ale Yeast: Wyeast #1084 Irish Ale, White Labs #004 Irish Ale, or dry ale yeast

For bottling: 3/4 cup corn sugar*

Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBUÕs): 49

Original Gravity (O.G.): 1.058- 1.064

Final Gravity (F.G.): 1.014-1.020

Average alcohol content (% by volume): 5.9%

*If you prefer, you may use 1 cup of organic malt extract (not included in this
kit) or kraeusen with 31/2 cups of unfermented wort (see brewing tip:
Kraeusening your beer) for bottling.



INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain
bag.

2. Add the grain "tea" to your brew kettle along with enough water to make 5
1/4 gallons.

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1 oz. New Zealand Hallertaur
hop pellets (bittering) and boil for 40 minutes.

5. Add 1 oz. Australian Pride of Ringwood hop pellets (flavor) and boil for 15
minutes.If desired, add the Irish Moss flakes.

6. Add 1/2 oz. German Select hops (aroma), boil 5 more minutes, & turn the heat
off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to
add oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60-
70 oF in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.

Na druga noge STO LAT !!!

INDIA PALE ALE

[Gość: Szpadel]

ORGANIC BEER RECIPES
INDIA PALE ALE
Extract Brew
A strong, clean pale ale with a unique hint of blackberry flavor and a light
floral hop aroma
Ingredients for 5 gals:

7 1/2# Organic pale malt extract

3/4# Briess Organics caramel 60 oL malt

1/2 oz. New Zealand Pacific Gem hop pellets -ÊÊbittering (32 IBU)

1/2 oz. New Zealand Pacific Gem hop pellets -ÊÊflavor (16 IBU)

1/2 oz. New Zealand Hallertaur hop pellets-Êaroma

Ale Yeast: Wyeast #1968 Special London Ale, White Labs #023 Burton Ale, or dry
ale yeast

For bottling: 3/4 cup corn sugar*

Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBUÕs): 48

Original Gravity (O.G.): 1.050- 1.056

Final Gravity (F.G.): 1.010-1.016

Average alcohol content (% by volume): 5.5%

*If you prefer, you may use 1 cup of organic malt extract (not included in this
kit) or kraeusen with 4 cups of unfermented wort (see brewing tip: Kraeusening
your beer) for bottling.



INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. 2. Add the grain "tea" to your brew kettle along with enough water to make 5
1/4 gallons.

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1/2 oz. New Zealand Pacific Gem
hop pellets (bittering) and boil for 40 minutes.

5. Add 1/2 oz. New Zealand Pacific Gem hop pellets (flavor) and boil for 15
minutes.If desired, add the Irish Moss flakes.

6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat
off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add
oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF
in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.


Tup,tup,tup,zdrowie pieknych pan.

ROBUST PORTER

[Gość: PORTER]

ORGANIC BEER RECIPES
ROBUST PORTER
Extract Brew
A full bodied, robust ale with a distinct chocolate taste and a light hop aroma
Ingredients for 5 gals:

7.5# Organic pale malt extract

1/2 # Briess Organics caramel 120 oL malt

1/2 # Briess Organics chocolate malt 1/2 oz.

New Zealand Pacific Gem hop pellets -ÊÊbittering (30 IBU)

1/2 oz. New Zealand Hallertaur hop pellets-ÊÊflavor (13 IBU)

1/2 oz. New Zealand Hallertaur hop pellets-Êaroma

Ale Yeast: Wyeast #1028 London Ale, White Labs #004 English Ale, or dry ale yeast

For bottling: 3/4 cup corn sugar*

Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBUÕs): 43

Original Gravity (O.G.): 1.058- 1.062

Final Gravity (F.G.): 1.012-1.018

Average alcohol content (% by volume): 5.6%

*If you prefer, you may use 1 cup of organic malt extract (not included in this
kit) or kraeusen with 4 cups of unfermented wort (see brewing tip: Kraeusening
your beer) for bottling.



INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. 2. Add the grain "tea" to your brew kettle along with enough water to make 5
1/4 gallons.

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1/2 oz. New Zealand Pacific Gem
hop pellets (bittering) and boil for 40 minutes.

5. Add 1/2 oz. New Zealand Pacific Gem hop pellets (flavor) and boil for 15
minutes.If desired, add the Irish Moss flakes.

6. Add 1/2 oz. NZ Hallertaur hops (aroma), boil 5 more minutes, & turn the heat
off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add
oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF
in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.



ZA TYCH CO NA MORZU !!!

SANTA CRUZ DARK LAGER

[Gość: LAGER]

> ORGANIC BEER RECIPES
SANTA CRUZ DARK LAGER
Extract Brew
A strong, dark lager with a roasted malt flavor and a subtle hop character
Ingredients for 5 gals:

7# Organic pale malt extract

1/2 # Briess Organics caramel 120 oL malt

3/4 # Briess Organics chocolate malt

1/4 # Briess Organics roasted barley

3/4 oz. German Tettnanger hop pellets-ÊÊbittering (22 IBU)

1 oz. German Hallertaur Tradition hop pellets- flavor (8 IBU)

1/2 oz. German Hallertaur Mittlefrueh hop pellets-Êaroma

Yeast: Wyeast #2112 California Lager, White Labs #810 San Francisco Lager, or dry
lager yeast

For bottling: 3/4 cup corn sugar*

Optional ingredient: 1/2 teaspoon Irish Moss

International Bittering Units (IBUÕs): 30

Original Gravity (O.G.): 1.050- 1.054

Final Gravity (F.G.): 1.010-1.016

Average alcohol content (% by volume): 5.2%

*If you prefer, you may use 1 cup of organic malt extract (not included in this
kit) or kraeusen with 4 cups of unfermented wort (see brewing tip: Kraeusening
your beer) for bottling.



INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. 2. Add the grain "tea" to your brew kettle along with enough water to make 5
1/4 gallons.

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 3/4 oz. German Tettnanger hop
pellets (bittering) and boil for 40 minutes.

5. Add 1 oz. German Hallertaur Tradition hop pellets (flavor) and boil for 15
minutes.If desired, add the Irish Moss flakes.

6. Add 1/2 oz. German Hallertaur Mittlefrueh hops (aroma), boil 5 more minutes, &
turn the heat off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add
oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF
in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.

ZA TYCH CO W POWIETRZU!!!
>

[belissarius]

:))))))))))))))))))))))))))))))))))))))))))))))

90 Shilling Scottish Ale

[Gość: BEER]

> ORGANIC BEER RECIPES
90 Shilling Scottish Ale
Extract Brew
A strong, medium dry stout with a rich roasted malt character and a moderate hop
bitterness
Ingredients for 5 gals:

7 1/2# Organic pale malt extract

1# Briess OrganicsTM caramel 60 oL malt

1/4# Briess OrganicsTM Roasted Barley

1/2 oz. Organic New Zealand Pacific Gem hops- bittering (18 IBU)

1/2 oz. Organic Australian Pride of Ringwood hops- flavor (7 IBU)

1/2 oz. Organic German Hallertauer Tradition hops- aroma

8 oz. OPTIONAL: Wildcrafted Scottish Heather Tips

Ale Yeast: Wyeast #1728 Scottish Ale, White Labs #028 Edinburgh Ale, or dry ale
yeast

For bottling: 3/4 cup corn sugar*

Optional ingredients: 1/2 teaspoon Irish Moss

International Bittering Units (IBUÕs): 25

Original Gravity (O.G.): 1.066- 1.072

Final Gravity (F.G.): 1.012- 1.018

Average alcohol content (% by volume): 6.5%

*If you prefer, you may use 1 cup of organic malt extract (not included in this
kit) or kraeusen with 31/2 cups of unfermented wort (see brewing tip: Kraeusening
your beer) for bottling.



INSTRUCTIONS FOR BREWING:
For expanded directions, go to brewing proceedures for Extract recipes.

1. Make a grain "tea" with the grains using a saucepan & strainer or a grain bag.

2. Add the grain "tea" to your brew kettle along with enough water to make 5 1/4
gallons.

3. Add the malt extract and bring to a boil.

4. Once the wort has reached a rolling boil add 1/2 oz. Organic New Zealand
Pacific Gem hop pellets (bittering) and boil for 40 minutes.

5. Add 1/2 oz. Organic Australian Pride of Ringwood hop pellets (flavor) and boil
for 15 minutes.If desired, add the Irish Moss flakes. Add 8 oz. of heather tips
if you are making a Heather Ale for the last 10 minutes of the boil.

6. Add 1/2 oz. Organic German Hallertauer Tradition hops (aroma), boil 5 more
minutes, & turn the heat off. Cool the wort to 65- 75 oF.

7. Transfer the chilled wort into your sanitized primary fermenting vessel.

8. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously to add
oxygen. Add the yeast and ferment in a cool dark place for 3-5 days at 60- 70 oF
in the primary fermenter.

9. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days).

10. Ferment for an additional 7- 14 days, or until fermentation is complete.

11. Bottle the beer and let condition in the bottle for 1- 3 weeks.


ZA TYCH CO NA ZIEMI!!!
> >
>

Gańskie Pełne

[Gość: Szpadel]

Wszystko wypite.
Warzenie z woli władz Miasta Gdańska
wstrzymane aź do odwołania.
Wystarczy tego lokalnego egoizmu,pieniądze Gańszczan
są potrzebne Heinekenowi i Becksowi równieź,nie wspominając
lokalnych dealerów piwa zaprzyjaźnionych z wydającymi licencje
na handel alkoholem biurokratami.

PLATINUM SERIES- CURRENTLY AVAILABLE

[Gość: WHITE LA]

German Ale II:
Good for Kölsch, Alt, and German style Pale Ales. Strong sulfur component will
reduce with aging. Clean, but with more ester production than WLP029.
Attenuation: 73-80%. Flocculation: Medium. Optimum Ferm. Temp: 65-70 ¾F

35 ml Vial: #WLAB003 $5.50

Belgian Wit II:

Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and
flocculation is higher than WLP400. Use to produce Belgian Wit, spiced ales,
wheat ales, and specialty beers. Attenuation: 70- 75%. Flocculation: Low to
medium. Optimum Ferm. Temp: 67- 74 ¾F

35 ml Vial: #WLAB410 $5.50

Czech Budejovice Lager:

pilsner lager yeast from Southern Czech Repubulic. Produces dry and crisp lagers,
with low diaccetyl production. Attenuation: 75- 80%. Flocculation:Medium. Optimum
Ferm. Temp: 50-55 ¾F

35 ml Vial: #WLAB802 $5.50

[Gość: Filut]

Czy piwo robione wg recepty pisanej w polskim języku, na polskim forum nie uda
się?
Komu chcecie imponować przez pisanie w *zagranicznym* języku? Jakieś kompleksy?

[Gość: Julian]

Gość portalu: Filut napisał(a):

> Czy piwo robione wg recepty pisanej w polskim języku, na polskim forum nie uda
> się? No wlasnie,jakby to nie bylo polskich recept.
> Komu chcecie imponować przez pisanie w *zagranicznym* języku? Jakieś kompleksy?
Moze facet nie zna polskiego albo angielskiego albo nie umie przetlumaczyc z
jednego na drugi jezyk,albo jest leniwy i mu sie nie chce,albo jest wtornym
analfabeta,zapomnial polskiego i nie nauczyl sie angielskiego,mnie to tez
ciekawi jak mozna byc tak bezmyslnym ,zeby robic Polakom apetyt na to co
jest niemozliwe do realizacji w naszej polskiej rzeczywistosci.

[Gość: Szpadel]

Gość portalu: Julian napisał(a):

> Gość portalu: Filut napisał(a):
>
> > Czy piwo robione wg recepty pisanej w polskim języku, na polskim forum nie
> uda
> > się? No wlasnie,jakby to nie bylo polskich recept.
> > Komu chcecie imponować przez pisanie w *zagranicznym* języku? Jakieś kompl
> eksy?
> Moze facet nie zna polskiego albo angielskiego albo nie umie przetlumaczyc z
> jednego na drugi jezyk,albo jest leniwy i mu sie nie chce,albo jest wtornym
> analfabeta,zapomnial polskiego i nie nauczyl sie angielskiego,mnie to tez
> ciekawi jak mozna byc tak bezmyslnym ,zeby robic Polakom apetyt na to co
> jest niemozliwe do realizacji w naszej polskiej rzeczywistosci.
>
>
> Co za wielka sztuka przetlumaczyc,
na polski,wystarczy wziasc slownik i
przeczytac,ze beer to piwo,ile litrow do galona,
przeliczyc temperature w F na
temperature w C i zdobyc lokalnie sklaniki
i butelki i mozna zaczac warzyc.