Anchor Porter Clone Beer Recipe

Category Porter
Recipe Type Partial Mash
I made a porter last year that was loosely based on Miller's partial mash 
Fermentables
 4 lb British pale ale 2-row malt
1 lb black patent malt
.5 lb dark crystal malt
3.3 lbs M&F extra light syrup
 
Hops
 12.8 AAU Northern Brewer (boil)
 
Yeast Wyeast #1084 the Fighting Irish
Procedure Mash all grains together in a single infusion at 150F using 1-1/3 qt water per pound of grain. Sparge with 11 qt water, dissolve syrup, add water to make 6-1/2 or 7 gallons. Boil 1 hour, using all the hops. Chill, aerate, pitch, etc. Gravities were 1.055 and 1.016. I used a two-step starter on the Wyeast, and did a secondary on the beer. 18 days from boil to bottle (this was in November).

Anchor Steam-Style Amber  

Category Steam Beer
Recipe Type Extract  
Fermentables
 7 lbs John Bull plain light malt extract
1/4-1/2 lbs crystal malt
 
Hops
 2 oz Northern Brewer hops (11 alpha) (boil)
1 oz Cascade hops (5.6 alpha) (finish)
 
Yeast 2 packs lager yeast
Procedure Pour 1 gallon water into brewpot. Crush grains and add to brewpot. Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling hops. After 20 minutes, add another 1/3 of hops. After another 20 minutes add the last 1/3 of hops. After another 20 minutes, remove from heat and add finishing hops. Cover wort. Pour 3 gallons cold water into fermenter. Strain wort into fermenter along with enough water to make 5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock.

Angie's Ale  

Category Brown Ale
Recipe Type Extract
I just cracked open a bottle of my homebrew batch number 3. It's only been in the bottle since last Saturday, so it's not quite carbonated all the way yet, but damn this beer turned out great.
I have been slowy making my batches more complex. I added some Crystal Malt grain to this batch. It added some really nice flavor to the beer. While my first two batches turned out pretty good. They lacked the character the grain added to this batch.

If there are any extract brewers out there who haven't tried adding a pound of grain to their brews, I highly recommend you give it a try. It's not very difficult. You need not mash to add a nice grain taste to your beer. Just make some grain tea, but don't boil the grain or you will leach nasties out of the grain husks. Yank the grain at about 160 F.

Here's my recipe for batch number 3. Suds rates it as a Flanders Brown Ale (Well Hi-dilly-ho Neighbor!). I call it Angie's Ale (Angie is my border collie mix pup dog).
 
Fermentables
 6 lb Light Liquid Malt Extract
1 lb Crystal Malt 60L
.75 cup Corn Sugar (priming)
 
Hops
 2 oz Fuggles Hops (3.6% AA 30 min)
1 oz Willamette Hops (4.3% AA 10 min)
 
Other
 5 gal Bottled Drinking Water
.5 tsp Non-Iodinized Salt
 
Yeast 1 pkt - Nottingham Dry Ale Yeast 
Procedure Place Crystal Malt in a grain bag and heat with 2 gallons water in a pasta pot. Remove grain at 160 F. Mix grain tea and Malt Extract in a cool brew pot, and add another gallon or two of hot water. Bring to a boil add hops and salt. Cool wart. Rehydrate yeast, and pitch at 80 F. Ferment in primary for 4 days at room temp. Rack to Secondary. Ferment for additional 10 days at room temp.

Apples in the Snow  

Category Fruit Beers
Recipe Type Extract . 
Fermentables
 6.6 lbs John Bull light malt extract (or other brand)
1 lbs corn sugar
.75 cup corn sugar (priming)
 
Hops
 2 oz Hallertauer hops (boil)
.5 oz Hallertauer hops (finish)
 
Other
 12 lbs apples (9 pounds Granny Smith
 
Yeast 2 packs Edme ale yeast
Procedure Cut apples into 8-10 slices. Put 1-1/2 gallons water into pot, add boiling hops and bring to boil. Add extract and corn sugar. Boil 40 minutes. Add finishing hops and apples. Steep 15 minutes. Pour wort into 3-1/2 gallons cold water. Push apples to one side and pitch yeast. Ferment 3 weeks.

Arizona Pale Ale  

Category Pale Ale
Recipe Type Extract

I used hops for boiling (of course) and flavoring, not for aromatic qualities.
 
Fermentables
 6-7 lbs pale malt extract
1 lbs Crystal malt, 1/2 pound toasted malted barley
2 cups steamed (sanatized) American Oak Chips (secondary)
 
Hops
 2 oz Northern Brewer hops (boiling): 10HBU
1 oz Cascade hops (finishing)
 
Other
 2 tsp. gypsum
1 tsp Irish Moss
.75 cups corn sugar (bottling)
 
Yeast 1 package Wyeast American Ale Liquid yeast (#1059) 
Procedure If using Victory malt, toasting is not neccessary since it already is. If not, use standard procedure for toasting grains--spread the grains on a cookie sheet in a preheated oven, cook at 350 degrees for 10 minutes.

Combine all grains in a pot with 1 gallon water. I have found skipping a grain bag obtains a more intense color. Hold at 150 degrees for 30 minutes.

In another pot, heat water for sparging, 1 gallon should do. Sparge grains into the brew pot.

I fetched my water from a local Water Mart. This is Reverse Osmosis (RO) water, and could be too thin for a (India) Pale Ale. Thus, I add gypsum. I could have added Burton Water Salts at the expense of quaffability.

Boil wort for 1 hour. Add the Cascade hops and Irish Moss after the boil and for 5-10 minutes to sanatize, as well as obtain flavor instead of mearly imparting aroma.

I did not use a yeast started since the liquid American Ale yeast was less than one month old when purchased.

Age four weeks in the bottle.