Brewer: Hunter

Placing: Honorable Mention

Recipe for the Ancientís Beer
Note: This is the most primitive method to make beer
Ingredients: Choice of Barley, Choice of Wheat, Choice
of Spelt, Choice of Yeast, Water
Items required: 3 pots, fire, cup, wooden spoon, a
good eye for measuring (or some measuring devices)

In one pot mix:
500 grams of pulverized sprouted barley gruel
1 biscuit (about 200 grams) made up of sprouted wheat
or spelt bread
2 liters of the last barley rinse water
200 grams of cracked winter wheat
In the second pot mix:
2 biscuits (about 250 grams) sprouted barley bread
100 grams unsprouted barley, crushed
200 grams unsprouted spelt, crushed
2.5 liters cold water

Thoroughly break up the biscuits and allow them to
soak
While first pot soaks at room temperature, slowly heat
the second pot to boiling
Once it is boiling, mix the contents of the of the two
pots, and slowly bring the temperature back to boiling
With a wooden spoon, push the mash to one side of the
pot and collect the liquid and any floating grain with
a cup and transfer to another pot
Add 1 liter of boiling water to the mash, stir, and
repeat the pressing procedure
Repeat this until you have collected several liters of
brown, gravy-like liquid, along with some grains
Bring the wort to a boil, making it sterilized, cool
it, and add your favorite wild yeast
 

Recipe for Liqueurs (Not as good as beer, but
still...uh...um..er...alcoholic!!)
Ingredients: Flavorings (fresh or dried fruits, fresh
and dried herbs, spices, nuts, beans, whole fruits,
peels, pulp, seeds, roots, flowers, or leaves),
extracts (chocolate, mint, almond, vanilla,
peppermint, or any other pure extracts), concentrates,
alcohol base (vodka-80 proof or higher, or brandy,
rum, gin, whiskey, or neutral spirits), sweetening
(sugar syrup made up of two parts sugar and one part
water boiled together for about 5 minutes until the
sugar is dissolved, then cooled and added to the
flavored alcohol-example 1 cup white granulated sugar
and * cup water boiled together gives 1 cup of sugar
syrup- can also use mild flavored honey such as orange
or clover honey), optional ingredients (smoothers or
thickeners-glycerine, or other prepared smoothers to
make the product feel thicker or heavier to the taste,
use about one teaspoon per quart)(coloring- any
prepared food coloring-yellow or green-avoid red or
natural food coloring-saffron, spinach, watercress)
Items: Glass bottles with covers: wide-mouth gallon
and quart jars for mixing and steeping (period of time
usually a week or two of letting the flavors settle in
the alcohol base before straining them out), jars for
aging which have narrow necks, always sterilize
bottles by adding boiling water, decorative bottles,
measuring cups, measuring spoons, small scale, filters
(cheesecloths), funnels, corks, sealing tubes, and
labels
Steps:
-Let the flavoring steep for a several day, weeks, or
months
-The mixture must be turned or shaken a few times a
week during the steeping process
-Strain and filter the mixture
-Sweetener is added to form a clear, tasty liqueur
-The aging period that results in a full developed
flavor can be a few days to several months
Some example liqueur recipes:

-Daiquiri with Lime
4 limes
3 cups light rum
1* cups superfine granulated sugar
Pare very thinly the peel from the limes and scrape
away the white and cut into strips
Blot the peel on a cloth
Steep in 2 cups of the rum for 2 days or until the rum
absorbs the color from the peel
Remove peel, add sugar, and shake vigorously until
dissolved
Add remaining 1 cup of rum and stir until liquid is
clear, allow 1 week to mature
Yields 4 cups

-Cherry mint liqueur
2* cups sweet cherries, pitted
10 crushed cherry stones
10 fresh mint leaves or 2 tablespoons dried mint (1
tablespoon mint extract can be substituted)
Sliced peel of * lemon
2 cups vodka
* cup sugar (not syrup)
Remove stems from the cherries, cut in half, and
remove pits
Crush cherries lightly
Crush about 10 of the cherry stones by putting them in
a cloth bag and hitting with a hammer
Place crushed pits and cherries in a quart jar
Add sugar, then the vodka
Close jar tightly and place in the sun daily for a
week
Set jar in a cool dark place for 4 weeks
Strain, allow 2 months to mature
Yields 3-4 cups
(Can also add in 5 cloves, *î stick of cinnamon, or a
pinch of mace)

-Papaya/Mango/Melon
* medium-size ripe melon cut into pieces to make about
1 cup
Scraped and cut up peel of º lemon or lime
1 cup vodka
1/3 cup sugar syrup
Cut melon in half, remove the peeling and seeds, cut
in *î pieces
Place the cut-up fruit pieces in the vodka and steep
for 1 week
Strain and squeeze the softened fruit to extract as
much juice as possible
Add sugar syrup and allow 3 weeks to mature
Yields 1* cups

-Pineapple with Rum
* pound fresh pineapple (about 1º cups)
3 cups rum
Use a fresh, ripe pineapple
Peel, cut up pineapple into small pieces, and place in
a jar with the rum
Steep for 3 weeks, strain and filter, allow 1 month to
mature

-Mint Liqueurs
12-14 tablespoons fresh or 6 teaspoons dried,
well-crumpled mint, peppermint, or spearmint leaves,
or 2-3 teaspoons pure mint, or peppermint extract
3 cups vodka
1 teaspoon glycerine
1 cup sugar syrup
With fresh or dried leaves, steep for 10 days in
vodka, shaking the bottle occasionally
Strain and filter, press all the juices of the leaves
with a spoon against the strainer
Mature 2 weeks
With the extract, combine all ingredients, shake well,
and allow 24 hours to mature, 2 weeks recommended

-Coffee Vodka
2 cups water
2 cups white sugar
* cup dry instant coffee
* chopped vanilla bean
1* cups vodka
Caramel coloring
Boil water and sugar until dissolved, turn off heat,
slowly add the coffee, and continue stirring
Add a chopped vanilla bean, then combine sugar syrup,
and the coffee solution with the vodka
Cover tightly and shake vigorously once everyday for 3
weeks
Strain and filter
Yields 4 cups

-Vanilla Bean
2 fresh whole vanilla beans about 5î long
1* cups vodka
* cup sugar
Steep the vanilla beans in vodka, shake well and steep
2-3 weeks
Remove the beans and filter, add the sugar syrup,
allow 1 month to mature
Yields 2 cups

-Fresh Coconut
12 ounces of fresh coconut, the white meaty portion
3 coriander seeds
1î of vanilla bean or a drop of vanilla extract
10 ounces vodka
3 ounces brandy
Cut the coconut meat into small pieces or grate on a
large grater and add all ingredients into a bottle
Steep for 3 weeks and shake gently every 3-4 days
Strain and filter, Yields 2 cups

-Maybe I tossed in a few too many liqueurs, but when
your out of beer, youíve got to drink something.
Hopefully we can have tons of liqueurs put into the
pubs, along with every beer imaginable. What would
make sense is to have recommended exileís ask for
their beer brand name to be submitted into the tavern.
For example,

Obviously we donít want a tiny home-brewery, so a real
brewery is the only choice, for mass production of
good, quality beer. There are so many different types,
so I threw in the most simple type of beer, tasty
liqueurs, and two types of beer using technology of a
brewery. To show what technological equipment would be
necessary for a brewery to have, Iíve listed the basic
steps in brewing.
-The basic raw material of brewing is malt, which is
fed into a mill.
-The mill grinds the malt, and produces grist.
-The grist is fed into the mash-tun, with hot water.
This leaves a gruel-type mash. The decoction system
uses two vessels which mash is passed through, aided
by a stirring device.
-The lauter tun uses rotating blades to thin the mash,
so the maximum amount of liquid from the mash can go
through the holes in the base of the lauter tun. This
liquid is called wort, and proceeds to the
brew-kettle.
-Hops are added to the wort in the brew-kettle, and
then it is boiled.
This is the brewing process.
-After the brewing is completed, the hops are removed.
The hop-extractor squeezes the hops along a screw,
much like a lemon-squeezer. The clarified wort passes
along on a conveyer belt beneath the screw.
-The wort is passed to the whirlpool, where unwanted
protein is removed.
-The wort is then passed through a cooler, to bring it
to a temperature suitable for fermentation.
-Yeast is added before it is ready for fermentation in
the fermentation vessel.
-After primary fermentation, the wort is sent to
conditioning tanks where it is left to age.
-In most cases, the mature beer is passed through a
filter.
-Finally, the beer is sent to a holding tank, where it
is ready to be put in a cask, or a bottle.
This technology really isnít too complicated, and is
needed if you want to make enough beer to quench the
cravings of all the Dwarven population in Clan Lord.

West India Pale Ale
Ingredients: Pale Malt, Crystal Malt (Roasted Malt),
Wheat Malt (Sometimes), Sugar (Or Flaked Maize), Hops,
Ale Yeast, Water
Items:
For 1 Barrel:
20.6 kg Pale Malt
1.4 kg Crystal Malt
147 g (Bittering-Resiny Aroma) Hops
43 g (Aroma-Spicy) Hops-20 minutes
43 g (Aroma-Grassy) Hops-10 minutes
85 g (Aroma-Flowery) Hops-End of boil
Ale Yeast Culture (Many different types)
Mash temperature- 151*F-153*F or 66.1*C-67.2*C
Priming sugar- 85 g cane sugar, as syrup

Gueuze-lambic
For 1 Barrel:
14.5 kg Pale Malt
5.5 kg Wheat
1.8 kg Crystal Malt
100 g (Aroma-Vegetal) Hops-3 Years Old (1 Type)
100 g (Aroma-Vegetal) Hops-3 Years Old (Another Type)
Ale Yeast Culture (Many different types)
Example of specifics-
2 hour boiling time
Primary fermentation of 1 week at 63*F or 17*C
Secondary fermentation of 2 weeks at 69*F or 20.5*C
and 4 weeks at 62*F or 17*C
Cellaring of 1 week at 36*F or 2.5*C
Stainless steel for primary fermentation and
cellaring, oak casks for secondary fermentation
Detail for the time and temperature for each process
is not needed, because Joe and the rest at DT Iím sure
wouldnít spend months trying to make an accurate
brewery to every slightest detail. However, the point
should be made that temperature and times, and even
specifics such as weight and items or ingredients used
simply need to be in the general vicinity of what is
recommended. Often screwing up leads to finding better
tasting beers, whether it be putting in the wrong
hops, yeast, barley, leaving something open to air and
roaming bacterias, or putting the liquid in a keg with
bacteria of its own. Down to the needed items and
ingredients.....hops, wheat, barley, yeast, malt,
water, and any additional flavoring that is wanted is
needed. Without liqueurs, the list is simplified
greatly, due to the fact that almost anything can be
used to make tasty liqueurs. For equipment, other than
what was mentioned for the ancient beer, and the
liqueurs.....
-a cloth sack
-a conveyer belt
-a mill
-an oven
-a machine that chops mash
-a copper brewing-kettle
-a device to crush hops
-a whirlpool device
-a cooling tank
-an aging tank
-a filter
-a storage tank
-a keg
All of these items are possible in Clan Lord...other
than the whirlpool, have a mystic look into that one.
If you want types of beer, liqueurs, or creative names
for anything, if DT decides to help us make the
brewery the best damn building in all of Puddleby,
then feel free to contact me. What would make sense is
to have recommended exileís ask for their beer brand
name to be submitted into the tavern. Maybe have at
least 10 categories available to be named...Stout
sounds good, but *ís Shadow Stout sounds much
better. The bartender would simply tell everyone what
is on tap.