Hoppy Py Gnome

CALIFORNIA COMMON

IMPERIAL STOUT

& Found trois Pistoles Certified Evit Quadrupel

IRISH ALE

SESSION ALE

DARK BELGIAN ALE

SOUTHERN SPECKLED PALE ALE

ENGLISH ALE

RYE ALE Pale Ale Trappist Extra Great

The PILSENER LACED Madelo MUNICH MELLES Spaten

Tupper's Eastside Dark MUNICH LAGER Midnight BREWTality

PILSNER GERMAN Christoffel ab STRONG Schadenfreude

Catebertest AMERICAN PILSNER BOHEMIAN

BLONDE ALE Legend Head Saint Somewhere BELGIAN

Death Strong & mperial EUROPEAN Carlsberg Ballk PALE EUROPEAN LAGER Cralisch

AMERICAN Fal Rack PILSENER LAGER

LAGER EUROPEAN BIER KELLER

T LAGER The Crisp Prins EUROPEAN Lager Beer

teasted Lager AMERICAN Beck's Atem Brothers Smasher BOCK

City Cream Elx GERMAN PILZILLA Springs Bock Sprecher

CREAM ALE CARKIAMBER AMERICAN LACER

TER LAGER LAGER Ale Berkshire Oktoberfest GOPPELBOCK

LAGER VIENNA Great MAIBOCK Malbeck Herts Like Helles

IMPERIAL STOUT Cherry Semmil Shakespeare Mans

In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the Pale Malt and Crystal Malt, stirring well. Maintain the temperature at 150°F (65°C) for 60 minutes.

Mash the Grains

After mashing, sparge the grains with an additional 2 gallons of water heated to 170°F (77°C) to extract the sugars.

Sparging

Bring the wort to a boil and add the Cascade Hops. Boil for 60 minutes, adding the Centennial Hops with 15 minutes remaining.

Boil the Wort

In the last 5 minutes of the boil, add the dried orange peel, coriander seeds, and honey to the wort.

Add Flavorings

After boiling, cool the wort rapidly using a wort chiller or an ice bath until it reaches 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter, pitch the yeast, and seal with an airlock. Allow it to ferment at 68-72°F (20-22°C) for 1-2 weeks.

Fermentation

Once fermentation is complete, siphon the beer into sanitized bottles, adding priming sugar if desired for carbonation. Cap the bottles.

Bottling

Let the bottles age in a cool, dark place for about 2 weeks to carbonate.

Aging

Chill your Hoppy Py Gnome for a few hours before serving. Enjoy responsibly!

Enjoy

Pale Malt

Crystal Malt (40L)

Cascade Hops

Centennial Hops

Yeast (American Ale)

Water

Dried Orange Peel

Coriander Seeds

Honey

In a large mash tun, heat 3 gallons of filtered water to approximately 165°F (74°C). Add the pale malt, caramel malt, and wheat malt, stirring to ensure no clumps remain.

Prepare the Mash

Let the mash rest for 60 minutes, maintaining a temperature of around 152°F (67°C). Stir occasionally to maintain even heat.

Mash Rest

After mashing, sparge the grains with an additional 2 gallons of hot water to collect the wort. Bring the wort to a boil.

Sparge and Boil

Once boiling, add the Cascade hops and boil for 60 minutes. Add the Centennial hops with 15 minutes remaining in the boil.

Add Hops

After boiling, cool the wort quickly using a wort chiller or an ice bath. Transfer the cooled wort to a sanitized fermenter.

Cool and Transfer

Sprinkle the California ale yeast on top of the cooled wort and seal the fermenter with an airlock.

Pitch Yeast

Dissolve the corn sugar in 2 cups of boiling water to create a priming solution. Let it cool.

Prepare Priming Solution

Add the priming solution to the fermented beer and mix gently. Bottle the beer using sanitized bottles and caps.

Bottle the Beer

Store the bottles at room temperature for 2 weeks to allow carbonation to develop.

Carbonate the Beer

After 2 weeks, chill the beer and enjoy your homemade California Common!

Chill and Enjoy

Caramel Malt

Wheat Malt

California Ale Yeast

Filtered Water

Corn Sugar

Start by heating 3 gallons of filtered water to 165°F (74°C). Add the crushed grains into a mash tun and pour the hot water over them. Stir well to ensure all grains are wet.

Mashing the Grains

Maintain the mash temperature at around 152°F (67°C) for 60 minutes. Stir occasionally to ensure even heat distribution.

Mashing Process

After mashing, drain the wort from the mash tun into a kettle, sparging with an additional 2 gallons of hot water to extract more sugars.

Lautering

Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes. Add flavor hops in the last 15 minutes of the boil.

Boiling

After the boil, cool the wort quickly to around 70°F (21°C) using a wort chiller or an ice bath.

Transfer the cooled wort to a sanitized fermenter. Pitch the ale yeast and seal the fermenter with an airlock.

After primary fermentation (about 1 week), add the cherry puree to the fermenter and mix gently.

Adding Cherry Puree

After fermentation is complete (about 2-3 weeks), prepare a priming solution by dissolving priming sugar in a small amount of water. Add the solution to the beer before bottling.

Bottle the beer and store in a cool, dark place for 2 weeks to carbonate and condition.

Conditioning

After 2 weeks, refrigerate and enjoy your homemade Cherry Imperial Stout!

Roasted Barley

Chocolate Malt

Crystal Malt

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., Fuggle)

Ale Yeast (e.g., Wyeast 1056)

Cherry Puree

Priming Sugar

In a large pot, heat 5 liters of water to about 70°C (158°F). Add 3 cups of Irish Ale malt and 1 cup of Crystal malt. Stir well and maintain the temperature for approximately 60 minutes to extract the sugars.

After mashing, drain the liquid into another pot to separate the wort from the grains. Rinse the grains with hot water (around 70°C) to extract more sugars. Collect the wort in the pot.

Bring the wort to a boil and add 2 oz of East Kent Goldings hops. Boil for about 60 minutes, stirring occasionally. This will add bitterness and flavor to your ale.

After boiling, cool the wort quickly using a wort chiller or an ice bath to around 20°C (68°F). This is crucial to avoid contamination.

Transfer the cooled wort into a fermentation vessel. Pitch in the yeast (1 package of Irish Ale Yeast) and seal the vessel with an airlock. Allow it to ferment for about 1-2 weeks at a stable temperature.

Once fermentation is complete, add 0.5 cup of brown sugar and 0.25 cup of lactose (if desired) to the wort for carbonation. Bottle the ale and cap tightly.

Let the bottles sit at room temperature for another 2-3 weeks to carbonate. After that, chill the bottles in the refrigerator before serving.

Pour the Irish ale into a glass, optionally adding 1 oz of Irish whiskey for extra flavor. Enjoy your homemade Irish Ale!

Serving

Irish Ale malt

Crystal malt

Hops (East Kent Goldings)

Yeast (Irish Ale Yeast)

Brown sugar

Lactose (optional for sweetness)

Irish whiskey (optional)

In a large pot, heat 3 gallons of filtered water to 165°F (74°C). Add the pale malt, caramel malt, and Munich malt to the water and stir well. Maintain the temperature around 150-155°F (65-68°C) for 60 minutes.

After mashing, separate the liquid (wort) from the grain. You can do this by pouring the mash through a strainer or using a lauter tun. Collect the wort in a clean pot.

Rinse the grains with an additional 2 gallons of hot water (around 170°F or 77°C) to extract more sugars from the grain.

Bring the collected wort to a rolling boil. Once boiling, add the Cascade hops and continue to boil for 60 minutes.

With 10 minutes left in the boil, add the Citra hops to impart a fruity aroma to the beer.

Add Aroma Hops

After the boil, cool the wort quickly using an immersion chiller or an ice bath until it reaches around 70°F (21°C).

Cool the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Sprinkle the American ale yeast on top and seal the vessel with an airlock.

Allow the beer to ferment at room temperature for about 1-2 weeks, or until fermentation is complete (specific gravity stabilizes).

Ferment

Sanitize your bottles and caps. In a small pot, dissolve the corn sugar in 2 cups of boiled water and let it cool.

Prepare Bottles

Add the corn sugar solution to the fermentation vessel and gently mix. Fill the bottles with beer, leaving about an inch of headspace, and cap them.

Store the bottles at room temperature for another 1-2 weeks to allow carbonation to develop.

Carbonate

Munich Malt

Citra Hops

American Ale Yeast

In a large mash tun, heat 3 gallons of water to 165°F (74°C). Add the crushed grains and stir to mix well. Maintain the mash temperature at 152°F (67°C) for 60 minutes.

After mashing, sparge the grains with an additional 3 gallons of water heated to 170°F (77°C) to collect the wort in your brew kettle.

Bring the wort to a rolling boil. Once boiling, add the bittering hops and boil for 60 minutes.

With 15 minutes left in the boil, add the aroma hops.

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the Belgian ale yeast on top and seal the vessel.

Pitch the Yeast

Allow the beer to ferment in a dark, cool place (around 68-72°F or 20-22°C) for approximately 1-2 weeks, or until fermentation activity has ceased.

Fermentation Process

Dissolve 3 oz of corn sugar in 2 cups of boiling water to create a priming solution. Cool it down and add it to the fermented beer.

Prepare Bottling

Fill sanitized bottles with the beer, leaving about 1 inch of headspace. Cap the bottles securely.

Store the bottles in a dark place at room temperature for 1-2 weeks to allow carbonation to develop.

Carbonation

Once carbonated, chill the bottles in the refrigerator. Pour into a glass and enjoy your homemade Dark Belgian Ale!

Chill and Serve

Caramel/Crystal Malt (80L)

Bittering Hops (e.g., Nugget or Magnum)

Aroma Hops (e.g., East Kent Goldings)

Belgian Ale Yeast

In a large mash tun, combine the pale malt, caramel malt, and wheat malt. Heat 3 gallons of the filtered water to approximately 165°F (74°C) and pour over the grains. Stir well to ensure all grains are wet.

Let the mixture sit at 152°F (67°C) for 60 minutes to allow the enzymes to convert starches into sugars.

After 60 minutes, sparge the grains with the remaining 2 gallons of heated filtered water (at 170°F or 77°C) to collect the wort.

Bring the collected wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes.

With 15 minutes left in the boil, add the Cascade hops, orange peel, and coriander seeds to impart flavor and aroma.

Add Flavor Hops

After boiling, cool the wort rapidly to below 70°F (21°C) using a wort chiller.

Transfer the cooled wort to a sanitized fermentation vessel and pitch the Belgian Witbier yeast.

Seal the fermentation vessel with an airlock and let it ferment at room temperature (65°F to 72°F or 18°C to 22°C) for about 1-2 weeks.

After fermentation is complete, prepare clean bottles and caps. You may want to add priming sugar for carbonation.

Prepare for Bottling

Siphon the beer into the bottles, leaving some space at the top for carbonation.

Cap the bottles and store them at room temperature for an additional 1-2 weeks to carbonate.

Cap and Store

Hallertau Hops

Belgian Witbier Yeast

Orange Peel

In a large pot, heat 5 liters of water to around 70°C (158°F). Add the pale malt and crystal malt to the water, stirring gently. Maintain this temperature for 60 minutes to allow the sugars to extract from the grains.

Step 1: Mash the Grains

After mashing, raise the temperature to a boil. Once boiling, add the bittering hops and boil for 60 minutes. 30 minutes into the boil, add the aroma hops.

Step 2: Boil the Wort

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 20°C (68°F). Transfer the cooled wort to a sanitized fermentation vessel.

Step 3: Cool the Wort

Sprinkle the packet of ale yeast on top of the cooled wort. Seal the fermentation vessel with an airlock.

Step 4: Add Yeast

Allow the beer to ferment in a cool, dark place for about 1-2 weeks or until fermentation is complete.

Step 5: Ferment

In a small saucepan, dissolve 3 tablespoons of priming sugar in about 1 cup of boiling water. Let it cool.

Step 6: Prepare for Bottling

Add the priming sugar solution to the fermentation vessel, then bottle the beer into sanitized bottles, leaving about an inch of headspace.

Step 7: Bottle the Beer

Cap the bottles and let them condition at room temperature for 1-2 weeks for carbonation to develop.

Step 8: Cap and Condition

Bittering Hops (e.g., East Kent Goldings)

Aroma Hops (e.g., Fuggle)

Ale Yeast

In a large brew kettle, heat 6 liters of filtered water to 68°C (155°F). Add the Rye Malt, Pale Malt, and Caramel Malt to the water and stir well. Maintain this temperature for 60 minutes to allow the grains to convert starches to sugars.

After mashing, sparge the grains with hot water at 77°C (170°F) to rinse out the sugars. Collect the wort in the brew kettle, aiming for about 5 liters.

Bring the wort to a rolling boil. Once boiling, add the Cascade Hops and boil for 60 minutes. After 30 minutes, add the Centennial Hops.

Boiling the Wort

After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the Trappist Yeast on top of the wort. Seal with an airlock and let it ferment at room temperature for 1-2 weeks, or until fermentation is complete.

Once fermentation is complete, prepare a priming solution by dissolving the brown sugar (if using) in 1 cup of boiling water. Add this to the beer before bottling. Using sanitized bottles, fill them with the beer, leaving some headspace at the top, and cap them securely.

Bottling the Beer

Let the bottled beer condition at room temperature for 1-2 weeks. After that, refrigerate the bottles and enjoy your RYE ALE Pale Ale!

Hoppy Py Gnome

California Common

Imperial Stout

Irish Ale

Session Ale

Dark Belgian Ale

Southern Speckled Pale Ale

English Ale

Rye Ale Pale Ale Trappist Extra Great

The Pilsener Laced Madelo Munich Melles Spaten

Tupper's Eastside Dark Munich Lager Midnight Brewtality

Pilsner German Christoffel Ab Strong Schadenfreude

Catebertest American Pilsner Bohemian

Blonde Ale Legend Head Saint Somewhere Belgian

Death Strong & Mperial European Carlsberg Ballk Pale European Lager Cralisch

American Fal Rack Pilsener Lager

Lager European Bier Keller

T Lager The Crisp Prins European Lager Beer

Teasted Lager American Beck's Atem Brothers Smasher Bock

City Cream Elx German Pilzilla Springs Bock Sprecher

Cream Ale Carkiamber American Lacer

Ter Lager Lager Ale Berkshire Oktoberfest Goppelbock

Lager Vienna Great Maibock Malbeck Herts Like Helles

Imperial Stout Cherry Semmil Shakespeare Mans