All grain Barleywine Beer Recipe

Category Barleywine

Recipe Type All Grain
Fermentables
 12 lbs German Pils malt
3 lbs Belgian Munich malt
12 oz British Chocolate malt
2 lbs British Medium Crystal malt
 
Hops
 1 oz Eroica (60 min)
2 oz Northern Brewer (60 min)
1 oz. Kent Goldings (30 min)
.5 oz Kent Goldings (20 min)
.5 oz. Kent Goldings (finish)
 
Other
  Irish Hops at 15 min
 
Yeast Dry Champagne Yeast (secondary) 
Procedure The amount of grain here maxed out my bucket tun sparger. The alcohol here is only about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil. Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down to the final gravity. The champagne yeast brought no further fermentation and could be eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.

All Grain Porter  

All-Grain Stout  
Category Stout
Recipe Type All Grain
Fermentables
 3 lbs Klages
3 lbs pale malt (darker)
2 lbs pale malt (very light)
2 lbs Vienna malt
2 lbs barley flakes
1 lbs untyped malted barley
8 oz roasted barley
8 oz black patent
 
Hops
 24 grams Buillion hops
30 grams Cascade hops
4 grams Hallertauer hops
 
Other
 8 oz chocolate
 
Yeast Wyeast German ale 
Procedure The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to be 3 or 4" of hot break settled out of the initial spargings! Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5.5 gallons of 1.068 

Al's Amber Wheat Beer  

Category Wheat Beer
Recipe Type Extract
Fermentables
 2.0 lb bag of Unhopped Wheat Dry malt
1 Ea 3.3lb Can Mutton and Fisson Light Unhopped Extract
 
Hops
 0.25 oz. Cascade Leaf Hops (Flavor)
1.0 oz. Cascade Leaf Hops (Boil)
0.25 oz. Cascade Leaf Hops (Aroma)
 
Other
 1 tsp. Irish moss
 
Yeast 2 Packages Mutton and Fisson Ale Yeast 
Procedure Remove 1 1/4 cup of wheat malt and save in zip-lock bag for priming.
Bring 1.5 Gallons water and Malts to a boil. When boil starts fully set your stove timer (watch, hourglass, whatever) to 45 mins. For leaf hops I don't use a hop bag, you can if it makes you feel good.

45 Mins: Add Boil Hops - 1.0 oz.
15 Mins: Add Irish moss - 1 tsp.
10 Mins: Add Flavor Hops - .25 oz.
2 Mins: Add Aroma Hops - .25 oz.
0 Mins: Pour through strainer and funnel(with strainer) directly int o carboy with 2+ gallons of cold water as quickly as possible. Fill to top with more cold tap water. swirl carboy to mix hot and cold evenly. Pitch yeast.
 

Al's Medium-dry Stout  

Category Stout
Recipe Type Extract
Fermentables
 6.6 lbs John Bull Unhopped Dark Malt Extract
0.5 lb Roasted Un-malted Barley
0.5 lb Black Patent Malt
.5 cup Corn Sugar for priming
 
Hops
 3 oz oz Cluster Pellets (60 min boil)
 
Other
 1/3 oz Wines Inc. Burton Water Salts
6 gal al Soft Tapwater in brewkettle
 
Yeast 1 pkg Wyeast #1084 Irish Ale yeast 
Procedure I just strongly suggest using the blowoff method, because if you don't I feel this beer will be much too astringent.

Al's Pale Ale  

Category Pale Ale
Recipe Type Extract
 Fermentables
 3 lbs Laaglander light dry malt extract
.5 lbs crushed crystal malt (40 L.)
5--1/2 oz Laaglander light dry extract (priming)
 
Hops
 1 oz Clusters pellets (60 minute boil)
.5 oz Fuggles pellets (15 minute boil)
1 oz Goldings, Fuggles, Cascade, or Willamette whole hops
 
Other
 1/3 oz Burton water salts
5--1/2 Gal water
 
Yeast Wyeast #1028 "London Ale" yeast 
Procedure Steep the crushed crystal malt in a grain bag in the water as you bring it from cold to 170F, then remove. Don't boil the grains! I use two polyester hop bags, one for each addition, to simplify removing the hops after the boil. The wort must be cooled to 70 or 80F before aeration. I use an immersion chiller, which brings it from 212F to 70F in 15 minutes, and then pour the beer through a large funnel into the fermenter on top of the yeast. I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter.

Primary fermentation: 3 weeks in glass at 66F. Dryhops added directly into fermenter (no hop bag) after kraeusen falls (about 4-6 days). No secondary. Boil the priming extract in 16 ounces of water for 15 minutes to sanitize.