Bitchin' Monk Witbier

This is from my own private label, Seeing Double Brewery. Bitchin' Monk is in the style of a Belgian Witbier. It is wheaty, golden, and has great mouth feel - not very bitter at all. It will brew out to about 4.9% alcohol by volume.

Wort Ingredients
2 cans Witty Monk Malt Extract
2 packets of Brewer's Yeast
1/2 cup Honey

Brewing
Follow your typical brewing preparation instructions.

Fermentation
Ferment for 21 days at about 78-80°F. No secondary fermentation racking.

Bottling
Follow normal sanitation procedures for bottling. Add priming sugar to each bottle before filling, then fill 'er up.

Carbonation
At least one week in the bottle for proper carbonation.

Lagering
You can drink after the carbonation is completed, but if you let it lager (sit around in the refrigerator) for two weeks or more, you'll be pleasantly rewarded with a rounder flavor.

Enjoy!

RooBroo Honey Pale Ale

This is from my own private label, Seeing Double Brewery. RooBroo is a classic pale ale, with some nice fruity overtones. It is sharp when cold, with a faint sweet honey overtones on the finish. It's amber in color. There are a bit of hoppiness to RooBroo, but not very much. It will brew out to about 7% alcohol by volume - be careful :-)

Wort Ingredients
1 can West Coast Pale Ale Hopped Malt Extract
1 can Pale Export Unhopped Malt Extract
2 packages of Brewer's Yeast
1 Package of "Booster" (basically corn syrup crystals)
1 cup of Honey

Brewing
Follow your typical brewing preparation instructions.

Fermentation
I fermented RooBroo for 21 days at about 78-80°F. No secondary fermentation racking.

Bottling
Follow normal sanitation procedures for bottling. Add two tablespoons of white sugar to each bottle before filling, then fill 'er up.

Carbonation
At least one week in the bottle for proper carbonation.

Lagering
You can drink after the carbonation is completed, but if you let it lager (sit around in the refrigerator) for two weeks or more, you'll be pleasantly rewarded with a rounder flavor.

Enjoy!