Weasel Breweries™ Recipes:
Part Skim Wolfmilk Cream Ale™

Back Label Text:
Regardless of your parentage, this light ale gives new meaning to the phrase Mother's Milk. Barley, hops, water, yeast cultures, fur and real wolf milk make this a heart-smart, low-fat food. Suck down a creamy hair of the wolf that bit you. A Full Blood Curdling Hoopajoop from those howling old Monks of Ann Arbor Avenue.

Extract and partial mash. Rumor has it that this one really is made with wolf milk, but beyond the creamy taste and the floating white bits and clumps of fur, you'd never be able to distinguish it from any other mild ale. Makes 5 gallons. Elapsed time: 1.5 hours.

  • 8 lbs. Pale malt extract
  • 1 lb. cracked Biscuit Malt
  • 1 lb. cracked British Crystal Malt
  • 1.5 oz. pelleted Perle hops (bittering, flavoring)
  • 1 oz. pelleted Nugget hops (bittering, flavoring)
  • 1 oz. pelleted Northern Brewer hops (aroma)
  • Some wolf milk (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 - 0.5 oz. Perle, 0.5 oz. Nugget

45 minutes: Flavoring hops - 1.0 oz. Perle, 0.5 oz. Nugget, Irish moss, yeast nutrient, wolf milk

55 minutes: Aroma hops - 1.0 oz. Northern Brewer

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 brewed 6 March 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