American Pale Ale Beer Recipe

Category Pale Ale
Recipe Type All Grain  
Fermentables
 9.0 lbs US 2-row pale malt (Briess)
1.0 lbs crystal malt (combo of British 50L, US 40L, Special B)
0.5 lbs US dextrin malt
 
Hops
 27-32 IBU from Goldings (bitterness)
0.5 oz Cascade or Goldings (flavor)
0.5-1.0 oz Cascade or Goldings (aroma)
0.5-1.0 oz Cascade or Goldings (dry-hop)
 
Other
 1 tsp rehydrated Irish moss
 
Yeast Wyeast Irish 1084 repitched 
Procedure Mash: 1.5 qts per pound total water 90 min @ 152 F.
Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry-hopping. Add gelatin finings 2 days before kegging.
 

American Premium Pilsner  

Category Lager
Recipe Type All Grain
Fermentables
 6 lbs Lager malt (I use 2-row, but 6-row is appropriate for the
1 lb Mild ale malt
1 lb Rice
.5 lb Flaked barley
.5 lb Flaked maize
4 oz Malto-dextrin powder
 
Hops
 .75 oz Saaz (4.2%AA for 90min)
.25 oz Saaz (4.2%AA for 30min)
1 oz Cascade (4.9%AA for 2min)
1 oz Cascade (4.9%AA for dry-hopping)
 
Yeast Wyeast #2112 California Lager (optional) 
Procedure Boil rice for 30 minutes and add grains and water for mash --
First rest at 94F for 30 minutes to help breakdown the adjuncts --
Raise temp to 122F for 30 minutes for protein degradation --
Raise temp to 140F for 15 minutes for better head retention and clarity --
Raise temp to 153F for 45 minutes for starch conversion --
Raise temp to 158F for 20 minutes for complete conversion --
Mashout at 168F for 10 minutes -- Sparge w/168F water at < 6 pH --

Boil wort and add 3/4 oz Saaz -- boil 60 min --
Add 1/4 oz Saaz -- boil 30 min --
Add 1 oz Cascade -- boil 2 min --
Force chill (if possible) -- rack to primary and aerate --

Rehydrate Nottingham yeast and pitch at 65F --
Ferment for 4-7 days or until no noticeable airlock activity --
Rack to secondary -- Drop temp to 55F --
Pitch Wyeast #2112 starter (>=400ml) at 55F --
Drop temp to 34-40F for 4-6 weeks (or until you decide to bottle) --

72 hours before bottling:
Add 1 oz Cascade directly to secondary --
48 hours before bottling:
Add your favorite clarifier (if necessary), gelatine, polyclar, etc --
24 hours before bottling:
Raise temp to 60F:
Bottle and let sit at 60F for 1 week, then drop temp back down for either extended lagering (34-45F) or for drinking (48-55) --
American Wheat

Category Wheat Beer
Recipe Type All Grain
Fermentables
 8 lbs pale 6-row
3 lbs wheat
 
Hops
 1 oz Northern. Brewer (1 hour)
.5 oz Hallertauer (1 hour)
.5 oz Hallertauer (10 minutes)
 
Yeast Nottingham Dry Ale Yeast. ???? 

Amy's Stout  

Category Stout
Recipe Type All Grain
Fermentables
 5.5 lb Hugh Baird Pale Ale malt
0.5 lb Carapils malt (Hugh Baird)
0.5 lb Hugh Baird 50L crystal
1.0 lb flaked oats (McCann's Irish Quick Oats)
0.7 lb roasted barley
 
Hops
 30 Gram BC Kent Goldings flowers (5%) (60 min)
15 Gram Kent Goldings (15 min)
15 Gram Kent Goldings (5 min)
 
Yeast Yeast Lab Irish Ale yeast 
Procedure Step mash all grains together @61C for 30 min (3 gal strike), 65C for 30 min. (infuse 2qts boiling water). Sparged 5.8 gallons at 1.038.
Yield: 4.7 gallons @ 1.046 (I did add some top-up water during the boil).

Fermented 1 week in glass at 19-22C with a pint starter of YeastLab Irish Ale. FG 1.012.

Bottled with 1/3c corn sugar into 2 5l mini-kegs and 18 bottles.
 

Anchor Liberty Clone  

Category India Pale Ale
Recipe Type Extract
 
Fermentables
 6 lbs. Northwestern Pale liquid extract
.5 lbs. . Crystal 40L
 
Hops
 3 oz. Cascade (whole leaf) 5.5%, 60min (Partial Boil)
1 oz. Cascade (whole leaf) dry hop , one week
 
Other
 1 tsp. gypsum
1 tsp Irish Moss
 
Yeast Wyeast London 
Procedure If I were to use only 1/2 oz. dry hop I think they would be identical.
Primary ferment was one week at 68 degrees. Secondary ferment was one week.

For the dry hop I just threw them in the secondary. The hops float so you can siphon from underneath them. The longer you dry hop the more the hops get "water logged" and start to sink. You may want to try 5 days instead of 7. When I transferred it to the bottling bucket I did get some hops in there. Wracking to a second bottling bucket might help but I was to lazy.

I did waste a little more beer than usual during bottling trying to avoid the hops. It is worth the extra effort to use whole hops. The hop nose is awsome.

If you do a full boil, you may want to cut back on the bittering