B. W. Lager Beer Recipe

Category Lager Amber
Recipe Type All Grain
Tastes great, but low alcohol according to the measurements. Nice amber lager. 
Fermentables
 7 lbs cracked lager malt
5 lbs amber dry malt extract
 
Hops
 2 oz Talisman leaf hops
.5 oz Hallertauer leaf hops
1 oz Willamette hops pellets
 
Other
 1 tsp gypsum
2500 mg ascorbic acid
1 tsp Irish moss
 
Yeast Red Star lager yeast 
Procedure Add grain to 2-1/2 gallons of 170 degree water giving an initial heat of 155 degrees and a pH of 5.3. Maintain temperature at 130-150 degrees for 2 hours. Sparge. Bring to boil. Add extract, and Talisman hops. In last 20 minutes add Irish moss. In last 10 minutes add Hallertauer hops. Strain wort and cool. Add Willamette pellets for aroma. Pitch yeast

Bad Chile Beer  

Category Spiced Beers
Recipe Type Extract
Fermentables
 5.5 lbs. light DME
1 lb. Cara-Pils Malt
 
Hops
 1.75 oz. Cluster Hops (boiling) 7.0% alpha-acid
1.25 oz. Willamette Hops (bittering) 4.5% alpha-acid
0.75 oz. Willamette Hops (aroma) 4.5% alpha-acid
 
Other
 10 each chopped serrano chile peppers
0.75 c. dextrose (priming)
 
Yeast 14 g. Yeast Labs Whitbread Ale Yeast 
Procedure Grains steeped for 15 min @ 150-165 F. Hops added to boil at 0, 40, and 55 min, respectively. One hour boil. Chiles added at end of boil, pasteurized for 15 minutes, threw all into carboy w/cold water.
Fermentation began VERY sluggishly 17 hours after pitching. Transferred to secondary after one week. Toward the end of fermentation, the sediment seemed to "creep up" the sides of the carboy a little. This leads me to suspect contamination, dagnabbit
 

Baer's Stout  

Category Stout
Recipe Type Extract  
Fermentables
 .25 lbs flaked barley
.25 lbs medium crystal malt
6 lbs dark Australian malt extract
.5 lbs dark Australian dry malt
.25 lbs black patent malt
.5 cup molasses
 
Hops
 2 oz Cascade hops (boil)
2/3 oz Northern Brewer hops (finish)
 
Yeast Wyeast British ale yeast 
Procedure Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes. Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of boiling hops. At end of boil add remaining hops. Steep. Strain, cool, and ferment.

Bah Humbug Brew  

Category Brown Ale
Recipe Type Extract
I used orange peel with good results once. I would like a litte more orange, so next time I think I will add it to the beginning of the boil in a slightly lesser quantity.
Rapid start with the fermentation. Some may want more hops, I don't like my beer very bitter. This is a great winter brew and has some residual sweetness. I love it while talking in front of the fireplace. The flavour is very complex. I can taste orange and cranberry, but not sure about the spice. Good body, little head, and does well with a month or two of aging. Got great reviews from a the few that usually say,"I don't like beer very much"(referring to the garbage in the grocery store no doubt)
 
Fermentables
 8 lbs Light LME
.25 lbs Black Patent
1 can Welch's Cranberry juice concentrate
 
Hops
 1 oz Willamette Hops
.5 oz Kent goldings(last 10 min of the boil)
 
Other
 2 Tbsp pumpkin pie spice
peels from 4 oranges(without the white gunk)
6.5 gallons water
 
Yeast 1 pkg. EDME ale yeast 
Procedure Peel oranges with a Potato peeler, and set aside
Add grains(in grain bag) to water and heat to 152F, steep for 15 min.
Continue heat to 170F and pull out the grains.
Heat to boiling, remove from heat, and add honey, LME, and Willamet hops
Boil for 30 min.
Add spice and orange peel
At 45 min add Kent goldings hops
turn off heat at 50 min and add cranberry juice conc.
steep above 170F for 10 min
Cool asap
Ferment

Barleywine  

Category Barleywine
Recipe Type All Grain

Fermentables
 10 lbs DWC(DeWolf-Cosyns Belgian) Pilsener malt
8 lbs DWC Pale malt
1.5 lbs DWC CaraVienne malt
0.1 lbs Roasted Barley
0.5 lbs DWC (Belgian) Munich malt
 
Hops
 2 oz Northern Brewer pellets (9%) 60 min
1 oz BC Kent Goldings plugs (5%) 30 min
1/2 oz BC Kent Goldings plug (5%) 15 min
1/2 oz BC Kent Goldings plug (5%) 5 min
1/2 oz Fuggles plug (4.3%) 5 min
 
Yeast London ale yeast 
Procedure Mash schedule:
Mash-in with 10qts @ 42C for a strike temp of 39C
20 minute beta-glucan rest
Add 10 qts at 100C (boiling) to raise to 62C (aiming for 60C),
30 min. beta-amylase rest
Add 6 quarts @ 100C to raise to 67C (aiming for 70C)
1:15 alpha-amylase rest

Take first runnings (drain all liquid from mash tun without adding any further sparge water(*)) to get about 4-4.5 gallons @ 1.080. Boiling down to 3 gallons will give an OG of 1.105 - 1.120.

Whirlpool, let settle for 15 minutes and siphon through counterflow chiller with aerating cane on end.

Pitch yeast slurry from a previous batch of Mild (probably YeastLab London Ale (it's a long story)). (By the way, this is my favorite way to pitch *enough* yeast for a barleywine.) Fermentation was active in 2 hours. Primary was about 2 months @ 65-70F, and dropped from 1.105 to 1.038.

Rack into secondary and add 1 oz of EKG plugs for dry hopping.

Bottle about 1 month later. Added new yeast, but no priming sugar.

(*) You can (I did) add more hot water to the remaining mash, and sparge out about 7 gallons more wort to make a Bitter at about 1.045.