Alcatraz Wheat Beer Recipe

Category Wheat Beer
Recipe Type Extract  
Fermentables
 3 lbs dried wheat extract
2 lbs Wheat malt
1 lbs Barley malt
1 lbs dried malt extract
 
Hops
 2.5 oz Mt. Hood hops
 
Yeast Wyeast Wheat beer yeast 
Procedure Make a yeast starter two days beforehand. Mash the three pounds of malt a la Miller. Boil for one hour, adding 1-1/2 ounces hops at the start, 1/2 ounce at 30 minutes, and 1/2 ounce at 5 minutes. Cool and pitch yeast. Ferment. Bottle.

Alex's Delicious E.S.B.  

Category Pale Ale
Recipe Type Extract
 
Fermentables
 6 lbs munton's amber dry malt extract
1 lb 60l crystal
4 oz british chocolate malt (for a smoother, less burned flavor)
 
Hops
 1 oz. 5.3 alpha East Kent Goldings 60 minutes
0.5 oz. 4.5 alpha Fuggles 30 minutes
0.5 oz. 5.0 alpha tetnanger 10 minutes
1 oz. 3.5 alpha Saaz 5 minutes
1 oz. 3.5 alpha saaz dryhop in secondary
 
Other
 2 tbsp of gypsum
.5 tsp Irish Moss fifteen minutes before end of boil
.5 c corn sugar to prime
 
Yeast wyeast London Ale Yeast 
Procedure Put grains in 1.5 gal of water and bring to a boil. Remove grains, take pot off heat, and add gypsum and malt extract. Stir well until extract is thoroughly disolved. Put back on heat and bring to boil. Add Goldings. Wait thirty minutes and add fuggles. Wait fifteen minutes and add irish moss. Wait another five minutes and add tetnanger. Wait five minutes more and add Saaz. Cool when hour is up and sparge into fermenter. Pitch yeast. Rack after four days and dryhop for three weeks in secondary.
This beer should be fermented between sixty five and seventy degrees. You want some esters in an ESB for complexity. The chocolate malt will give the beer a roasted taste in the background. I do not call this an english ESB because of the german and czech hops used for flavoring and aroma but it's every bit as tasty.
 

Alex's Scottish Ale  

Category Scottish Ale
Recipe Type Extract  
Fermentables
 8 lbs munton's amber malt extract syrup
2/3 lb crystal
1/3 lb roasted barley
 
Hops
 2 oz. east Kent Goldings (10.6 hbu)
1 oz. goldings ten minutes
 
Other
 .75 cup dextrose priming
 
Yeast Scottish Ale Yeast 
Procedure

Alki Point Sunset  

Category German Ale
Recipe Type All Grain
.
 Fermentables
 5.0 lbs D-C Belgian Pilsener Malt
1.625 lbs D-C Belgian Wheat Malt
1.0 lbs Ireks German Light Crystal
1.25 lbs Clover honey (15 minute boil)
 
Hops
 .50 oz. Tettnang (4.3% AA) 60 min. 7.5IBU
.50 oz. Liberty (4.3% AA) 60 min. 7.5IBU
.50 oz. Mt. Hood (4.5% AA) 60 min. 8.0IBU
.50 oz. Tettnang (4.3% AA) 30 min. 2.0IBU
.25 oz. Liberty (4.5% AA) 10 min.
 
Yeast Wyeast #2565 (Kolsch) 
Procedure Mash In: 132F
Protein Rest: 30 min @ 124F
Saccharification: 90 min @ 150F
Mash Off: 10 min @ 168F

Sparge to collect 5.75 gallons of sweet wort (or until SG of runoff is 1.010-1.012).

Boil for 90 minutes. Adding 1.125# clover honey for the last 15 minutes of the boil.

Force cool to 62F and pitch slurry from 1.25L starter of Wyeast #2565 Kolsch.
 

All Grain American Brown  

Category Brown Ale
Recipe Type All Grain
 
Fermentables
 9 lbs 2-Row (Old)
.75 lbs Crystal Malt (40L)
.6 lbs Belgian Choc Malt
 
Hops
 1 oz Northern Brewer (Alpha=10.0) 60 min boil
.5 oz Cascade 15 min boil
.25 oz Cascade Dryhop (upon transfer to secondary)
 
Other
 .5 tsp Gypsum (Adjusting mash ph)
 
Yeast Wyeast 1028 
Procedure Mash: Protein Rest: 123F for 30 min Bump to 154 for 90 min (or what suits you.)
Ferment at 60F and condition at 13psi of CO2 for carbonation.