7 Mile Red Ale Beer Recipe

Category Pale Ale
Recipe Type Extract  
Fermentables
 6.6 lbs of Northwestern amber malt extract
.75 lbs 60 degree L Crystal Malt
 
Hops
 2.5 oz Fuggles hop plugs (4.6% alpha)
1 oz Cascades whole leaf hops. (5%-ish alpha)
 
Yeast 1 package Glen-brew ale yeast
Procedure Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot water and add malt extract. Bring to boil and add 1 ounce Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss in the final half ounce of fuggles. (Almost threw in a full ounce, but after tasting wort, decided against it---plenty bitter at this point.) Turn off heat and add Cascades. Stirred down the hops slowly and let sit for about 10 minutes. Strain all into fermenter containing ice water. Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days.
Submitted by: Karl Lutzen 

Abbey Beer  

Category Belgian Ale
Recipe Type All Grain
Fermentables
 9 lbs U.S. 2-row
1.5 lbs Munich malt
0.5 lbs 60L (or darker) crystal malt
.5 oz of chocolate malt
1 lbs of honey or dark brown sugar
 
Hops
 7 AAU bittering hops, a mix of hallertauer and kent goldings (60 minute boil)
 
Yeast Chimay yeast of course
Procedure Add hops at 60 minutes before end of boil. You are not looking for high hop bitterness, nor should there be noticeable hop aroma.
If you're not an all-grain brewer, then don't use the 2-row or munich malt but use, say, 7 pounds light, unhopped dry malt extract instead. Use crystal and chocolate malt for color. The honey or brown sugar will boost the starting gravity as well as contribute to the flavor and body of the finished beer. You might try doing the fermentation at a relatively "warm" temperature, say, 70 to 75 degrees F. This should lead to more of that Chimay flavor in the finished beer. And, don't drink the beer all at once, as its flavor will evolve in the bottle over time.
 
Alaskan Amber Ale  

Category Amber Ale
Recipe Type All Grain
 
Fermentables
 1.5 Lbs Munich Malt
8.75 Lbs Pilsener Malt (2-Row)
 
Hops
 0.5 Oz Mt Hood Hops
0.75 Oz Spalter Spalt
 
Yeast Wyeast 1007
Procedure Single Step infusion mash at 152 degrees F. Used Mt Hood hops for bittering added 60 minutes before end of boil. Spalter Spalt hops added 15 minutes before end of boil.