[Forbinsbrew]

I’m an editor for a small publishing company in Boston, as well as an avid brewer and beer lover. I’m currently putting a book of Homebrew Recipes together and am searching for the best of the best. If you have a great recipe and would like to submit it for consideration, it would be greatly appreciated. Because of the small size of our company we’re currently not buying any copyrights. However, if your recipe is chosen, you will receive a cash royalty for each book sold for the life of distribution, along with the recognition of a name published beer (if you don’t want your name to be used we will publish your recipe under anonymous or a pen name). You will also receive a free copy of the book. The inspiration for this book is based on “The Real Book” – a collection of sheet music of the greatest jazz standards of all time. This book is considered a music bible to any jazz lover. We would like to share that same experience with home-brewers…that is why we are searching for only the best recipes. If you would like to submit your recipe for consideration please email it to Literatim_Publishing@yahoo.com. Submit as many recipes as you would like. If we choose more than one you will get a higher percentage of royalties for each book sold. Please include your name, email address, and all pertinent information about your beer (i.e. name, ingredients & directions). If your recipe is chosen we will contact you with more information. Feel free to contact me with any questions.

Thanks,
Jason Stevens

[Forbinsbrew]

After traveling for months to homebrew and beer tasting events, we found that we were not going to be able to amass the amount of recipes that we intended for this book. A kind brewer suggested checking out some homebrew forums on the internet and here we are. If you have any recipes that you’d like to share with the brewing community, your help would be greatly appreciated. We’re planning on having between 500-800 categorized recipes in the book. We’re also tentatively planning a CD-ROM to be released with the book that will allow for multiple category searches (and even a search for your favorite brewer). But, we need your help in order to make this book a reality. If you have some recipes you’d like to share please email them to literatim_publishing@yahoo.com. We’re currently looking at March 18th as the deadline. Thanks again for everyone’s help, we hope the book will be a success.

Thanks,
Jason Stevens

[admin]

Greetings. Sounds like it will be a great book. Good luck on your search.

[Forbinsbrew]

Thanks, if anybody has any suggestions on ideas that they would like to see in this book, please let us know. Any feedback is greatly appreciated.

[jason]

This is not my recipie, have no idea who it belongs too. But it sounds so good. I have to try it this summer. Not sure if you can use it or not.

Strawberry Molasses Pale Ale

Ingredients:

1/4 lb. chocolate malt (crushed)
1/2 crystal malt (80L) (crushed)
3.5 lbs. Dewolf-Cosyns Belgium Pale Ale malt extract (dry)
3.3 lbs Northwestern gold malt extract (hopped)
3 oz. styrian Goldings hops hops
1 oz. German hallertu hops
5 oz. malto dextrin
7 oz. Molasses
5 lbs Frozen strawberries (without syrup)
6 grams Muntons yeast
Start with 3 gallons of water in the brew kettle (6-8 gallon brew kettle does nicely). Crush and bag the chocolate and crystal malts while the water is coming to a boil. As the water comes to a boil add all the bagged malts. Turn the heat down as you add the malts, you do not want the water to reach temps higher than about 210 degrees while the malts are steeping, the precious sugars in the malts will be damaged. Steep the cracked malts for 25 minutes, take them out of the water and drain through a large colander into your primary fermenting vessel while finishing the mash. Bring the water back to a slow boil and add the gold malt extract and the goldings hops allow to boil for 20 additional minutes stirring occasionally. Add the hallertu hops (aroma hops), half (3.5 oz) of the molasses and the malto dextrin, turn heat off. Allow to sit undisturbed for 10 minutes to cool and blend, add 3/4 gallon of cold water followed by your wort to the primary fermenting vessel. Top off to 5 gallons with cold water . Allow to stand overnight or until temperature plummets below 72 degrees. Add 6 grams of Muntons brewers yeast and allow to ferment for 6 days at a steady temperature between 67-74 degrees. Rack off into a secondary holding vessel (glass is best at this time). Add the strawberries and the rest of the molasses and allow to age in secondary vessel for 10 days.

your Strawberry Molasses Pale Ale is now ready to rack into bottles (don't forget your priming sugar) or keg. *make sure everything is sterile at this point. About 10 days later imbibe and enjoy.
*Strawberry Molasses Pale Ale is a recipe put together by me to fulfill a wish from a friend. This wish was for a desert ale for after brunch on Sundays she wanted a beer before dealing with the in-laws. This ale is very sweet. A good way to end a meal or to begin a day. The aroma is unmistakable, kind of like that of a pie fresh out of the oven. It has a very heavy body, almost syrupy. One is enough, but once you start you will want one to end every meal. "a great Sunday after brunch Ale." -a good friend.

[Forbinsbrew]

I’d like to thank everybody that has bees sending in recipes, but we’re still looking for more. We’ve gotten some really good, as well as interesting ones…it’ll be fun brewing some of them up. But, in order to get this book together with a wide range of styles, we really need some more beer recipes from all of you. We’ve been getting a lot of great feedback on the book and we feel it’s going to be a great success. We’re going to be putting a short on-line commercial together to try to start a buzz for the book. I’ll be posting it here shortly. Thanks again, and feel free to ask any questions.

Jason

[Forbinsbrew]

We'll be accepting recipes for 2 more days, then we'll begin to make our decisions. Thanks for everybody's help.

Jason