Basic Stout Beer Recipe

Category Stout
Recipe Type Extract
 
Fermentables
 6-8 lbs dark malt extract
1/2-1 lbs roasted barley
1/2-1 lbs black patent malt
 
Hops
 .75 oz bittering hops (e.g., Bullion)
small amount aromatic hops (optional)
 
Yeast ale yeast 
Procedure To these skeleton ingredients I add other adjuncts, or remove things if the wind blows from the south. A nice beer is made by using only dark malt and black patent malt. A good strong bittering hops is key; Bullion is lovely, as are Nugget or Chinook.
There are no appreciable differences between making stouts and other ales, save the larger quantities of grain. Beware of 9-pound batches as these can blow the lids off fermenters.

Bass Ale  

Category Pale Ale
Recipe Type Extract
Fermentables
 7 lbs Steinbart's American Light Extract
1 lbs Crystal malt 40L
1 lbs Dark brown sugar ; be damned German purity law!
 
Hops
 1 oz Northern Brewer (60 minute boil)
1 oz Fuggle (30 minute boil)
.5 oz Fuggle (10 minute boil)
.5 oz Fuggle (15 minute seep)
 
Yeast yeast 
Procedure Steep crystal malt and remove grains before boil begins. Add malt extract and brown sugar. Bring to a boil and boil for 60 minutes. Add 1 ounce Northern Brewer at beginning of boil, 1 ounce of Fuggle at 30 minutes and 1/2 ounce of Fuggle for the last 10 minutes. Turn off heat and add final 1/2 ounce Fuggle. Let steep for 15 minutes. Cool. Pitch yeast.

Bass Ale Clone  

Category Pale Ale
Recipe Type Extract

Fermentables
 3 lbs Munton & Fison Light DME
.5 lbs Medium crystal (50L)
1/2 lb Dark brown sugar
 
Hops
 1 oz Fuggles @ 60 min
.5 oz Kent Goldings @ 30 min
.5 oz Kent Goldings @ 2 min
 
Yeast Wyeast 1098 
Procedure This was a three gallon batch. I steeped the crystal in 170F water for about 20 min or so, and then added it to the pot. I pitched from a 1 pint starter at 75F, and fermented (primary only) at about 62F for ten days. I didn't get an OG (forgot), but the FG was down to 1.004, so I bottled it last weekend.

Bass Clone  

Category Pale Ale
Recipe Type Extract
 
 
Fermentables
 6.6 lbs Munton & Fisons light unhopped liquid malt extract
1.5 lb Crystal Malt 20L
1.25 cup Light DME or 3/4 cup corn sugar (priming)
 
Hops
 1 oz. Kent Goldings hops 5.0 AA (boil)
.5 oz. Fuggle hops 4.8 AA (boil)
.5 oz. Willamette hops (finish)
 
Other
 2.5 Gal Artesian bottled water or boil and cool water, store in sanitized
1 tsp Gypsum 1/2 tsp. Irish Moss
 
Yeast 1 pkg. #1098 British Ale Liquid Yeast 
Procedure Add crushed grains to 2 1/2 gallons of cold tap water, add gypsum. Heat to 170 degrees, remove from heat cover and let sit for 15 minutes. Remove grains from liquid, add liquid malt extracts and boiling hops. Boil for 60 minutes. Add Irish moss in last 15 minutes of boil. Add finishing hops last 2 minutes of boil. After boiling cover pot and set into cold water bath in sink for 30 minutes. Add 2 1/2 gallons of cold water to the 5 gallon carboy. Add cooled wort to carboy. Shake carboy to add oxygen to wort. Add yeast pkt., shake carboy again to mix yeast.

Bass-Alike  

Category Pale Ale
Recipe Type Extract
Fermentables
 2 lbs light DME
3 lbs plain light malt extract
2 oz roast barley
8 oz crushed crystal malt
 
Hops
 2 oz Fuggles (pellets)
1 oz Goldings (pellets)
.25 oz Goldings (pellets)
.5 oz Goldings (pellets)
 
Other
 gypsum and if necessary
 
Yeast Ale yeast (I used Edme but wanted to try Wyeast) 
Procedure This is a 5 gallon batch. Boil up a couple of gallons of water, add DME and LME, fuggles, and 1 ounce of goldings. Make tea out of roast barley, and strain into main boiler. Make tea out of crystal malt and strain into main boiler. (Half way through boil add local water ingredients and Irish moss if required). After boil, add 1/2 ounce of Goldings, cover and let stand for 15 minutes. Pour into primary, make up to 5 gallons and pitch yeast. Rack and add 1/4 ounce Goldings and complete fermentation.