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Brew Tips
The word "clarifier" is a bit of a misnomer for these materials we often use to help clean up the look of a beer or to reduce the amount of loose sediment in the bottom of our bottles...more.
More Recipes
Recipes 
Barleywine (it's not just for breakfast anymore)

 GRAINS/MALT  HOPS  YEAST/EXTRAS
12 lbs. Pale Malt Extract
1 lb. Crystal 40L
1/2 lb. Victory grain
1/2 lb. Crystal 90L
1/4 lb. Crystal 120L
 1 oz. Chinook hops (boil)
1 oz. Cascade hops (boil)
1 oz. Cascade hops (finish)
 California Ale Yeast
Champagne Yeast should be added late in the fermentation to ensure the CA Ale yeast didn't get "tired" from that much work.
 INSTRUCTIONS:
1. Steep grains in mesh bag placed into 2 gallons of water while heating to boiling.
2. Remove grains and add malt extract. Stir to completely dissolve.
3. Add the "Boil Hop" indicated in the style of beer selected. Begin a 30 minute boil.
4. Simmer, stirring frequently to avoid scorching. In the last 2 - 3 minutes of the 30 minute boil, add the "FinishHop".
5. Cool to 70 - 75 degrees F before adding the"Yeast" indicated in selection.
 NOTES:
For All-Grain recipes, substitute 10 lbs. use 10 lbs of 2 Row PLUS 5 lbs. of Pale Malt Extract to supplement. If you can handle very large quantities of grain in your mash you could do all grain with 18 lbs of 2 Row.

Mash at 155' F for 60 minutes. Sparge, maintaining grain bed temperature to maintain good sugar solubility and ensure complete sugar extraction.

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