Carabroo This is a blog of happenings in my family, with my kids, and with the politics of the world. If you don't get satire you should probably stop reading right now. I tend to ramble on, and on, and on...

This recipe is for a light rosemary ale I made up for my Cara. You can even drink it with a lime slice if you want! Ingredients: 3.3 lbs Breiss CBW Pure Malt Extract Non-Diastatic Unhopped Pilsen Light 1 lb Pilsen Light Spray-dried Malt 8 oz Rice Syrup Solids 8 oz Corn Sugar 5 oz Priming Sugar .5 oz Brewers Gold hop pellets (α-acid 9.4%) .5 oz Kent hop pellets (α-acid 4.9%) .4 oz fresh rosemary 1 packet 11g Lallemand Nottingham Ale Yeast water Instructions: Boil 4 gallons of water. Add liquid malt extract: - 3.3 lbs Breiss CBW Pure Malt Extract Non-Diastatic Unhopped Pilsen Light You now have a wort! Stir until it returns to a boil. Add bittering hops: - .5 oz Brewers Gold hop pellets (α-acid 9.4%) Boil 45 minutes. Add dry sugars: - 1 lb Pilsen Light Spray-dried Malt - 8 oz Rice Syrup Solids - 8 oz Corn Sugar Stir and boil 5 minutes. Add aroma hops: - .5 oz Kent hop pellets (α-acid 4.9%) Boil 5 minutes Add .4 oz freshly picked rosemary Boil 5 minutes more before terminating boil. Then pour wort into fermenting bucket or carboy along with 2 gallons cold, pre-boiled water. Cool in an ice bath down to about 75° F before pitching yeast. After a week or so of primary fermentation (no bubbles for 5 minutes) it's time to rack the beer to a carboy for secondary fermentation. Secondary fermentation will last about 4 weeks and leave you with a crisp, clear beer rather than a cloudy one. Bottle with 5 oz Priming Sugar and leave bottles in a warm, dark place a few weeks before drinking.