Weasel Breweries™ Recipes:
Brother Galore's Treehugger's Ale™

Back Label Text:
Trees are great, ya know? We love them so much that we make beer out of them. And houses. And campfires. Open one of these, go outside and sit under a tree and meditate on how you might be drinking his brother. Then chow down on some nice, fried spotted owl. Another clear-cutting Full Metal Hoopajoop from those nature-loving Monks of Ann Arbor Abbey.™

Extract and partial mash. Distinct treeish notes. Wonderfully refreshing to some, a bit arborial to others. Think of an ESB with juniper. Makes 5 gallons. Elapsed time: 1.5 hours.

  • 4 lbs. Breiss Light dry malt extract
  • 3 lbs. Clover Honey
  • 0.25 lb. Chocolate Malt
  • 0.25 lb. British Crystal 55 Malt
  • 2 oz. pelleted Cascade hops (bittering)
  • 1 oz. pelleted Hallertau hops (flavoring)
  • 1 oz. pelleted Hallertau hops (aroma)
  • 1.0 oz. dried Juniper Berries (flavoring)
  • 1 tsp. Irish Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 0.5 tsp. Chillguard (optional)
  • 1 package dry Windsor Ale Yeast

In a 30 liter stainless steel brew pot, bring 20 liters cold water to a boil.

Meanwhile, add 5 liters cold water to a 20 liter stainless steel sparge pot. Place specialty grains in muslin or nylon sparging bag and add to water. Begin heating. When temperature reaches 180 F, turn off heat and sparge grains for an additional five minutes. Then, remove bag and squeeze remaining tasty goodness from bag using a collander and a large bowl. Discard grains.

When brew pot reaches boil, begin stirring water and add malt extract. Stirring will prevent the malt extract settling to the bottom of the bot and burning. Next, add the contents of the sparging pot. Stir a few more times for good measure. Inhale.

Turn on the heat and bring the mixture to a boil again. When boiling, the mixture forms a foam layer which can rise out of the pot and burn on your stove. Be careful to avoid this. It is messy and difficult to clean.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops - 2.0 oz. Cascade hops

45 minutes: Flavoring hops - 1.0 oz. Hallertau hops, Irish moss, yeast nutrient, juniper berries in muslin bag (leave in for one minute and remove --less for slight hint of juniper, longer for more)

55 minutes: Aroma hops - 1.0 oz. Hallertau hops

60 minutes: Stop boil

Cool the wort to 85 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection. Leave wort in primary fermenter until fermentation subsides (about a week). Leave wort in secondary fermenter for an additional two to three weeks. Bottle and age to taste. (Weasel Breweries recommends a minimum of two months. More is better.)

First brewing, 28 October 1998.

To comment, complain or confess, send email to the Monks of Ann Arbor Abbey.

Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011