Berliner Weisse Beer Recipe

Category Wheat Beer
Recipe Type All Grain

Fermentables
 5 lbs pale malt
1 lbs Munich malt
1 lbs barley flakes
2 lbs wheat malt
 
Hops
 1 oz Hallertauer hops (boil)
 
Yeast 
Procedure This was a beer soured a la Papazian, except that I added some acidopholis capsules to the souring mash. I believe that most of the souring was due to the bacteria in the capsules.
Submitted by: Aaron Birenboim, 

Berry Strawberry Ale  

Category Fruit Beers
Recipe Type Extract
 
Fermentables
 1 lbs cyrstel malt 30L
3 lbs amber malt syrup
3 lbs light malt syrup
1 lbs extra-light dry malt
5 quarts Strawberries cleaned and mashed
.75 c corn sugar
 
Hops
 1 oz Pride of Ringwood (boil 45min)
0.5 oz saaz (boil 15min)
0.5 oz saaz (boil 1min)
 
Other
 1 tablespoon fruit pectin
 
Yeast 1 package Whitbread dry yeast 
Procedure Crush grain and bring to 170degs. Remove grain and boil etc.
After boil is completed turn down heat and add strawberries. Try to keep wort at 160degs for 15min. Pour entire contents of pot into primary after cooling.

Ferment in primary for 5 days. Then rack to secondary and add the fruit pectin. Let rest for three weeks . After that if you can, drop the temp. of the beer to 35degs for 1 week. If this is done then you need to add about a teaspoon of yeast when racking to bottleing pail. Let the beer rest in bottles for at least 3 weeks. The longer the better.
 

Best Pale Ale

Category Pale Ale
Recipe Type All Grain

Fermentables
 9 lbs pale two row malt
.5 lbs pils 2-row
.5 lbs crystal 55L
 
Hops
 1 oz Perle at 45 min remaining
.5 oz Cascade at 15 min remaining
1 oz Hallertauer (10 min. steep)
 
Yeast Wyeast American pale ale 
Procedure I used a three step mash with a mash in of 132 f., conversion at 152 f., and mas h out of 168. Sparged with 168.
Suprisingly the beer was not exceptionly hoppy with full body resembling a Full Sail ale.

I used wyest amercan pale and my original gravity was 1.053. I do not know the final as I have broken my hydrometer. Mash effiecincy was 75%. IBU's were 35.7 without the Hallertau steep and 41.7 with.
 

Bierre de Garde  

Category Belgian Ale
Recipe Type All Grain
 
 
Fermentables
 9 lbs Vienna
.25 lbs Crystal 80
.5 lbs wheat
 
Hops
 .5 oz Northern Brewer (8.8%) 60 minutes
.5 oz Northern Brewer 20 minutes
.5 oz Hallertau (5.25%) 2 minutes
 
Other
 1/3 lbs aromatic
 
Yeast Yeast Labs' Munich Lager 
Procedure Infusion mash (RIMS) per Dr. Fix (40-60-70C).
Boil 120 minutes.
 

Big Bang Pilsner Ale  

Category Lager
Recipe Type Extract

Fermentables
 2 lbs Liquid extract
3 lbs DME
1 lbs Rice extract
 
Hops
 1.5 oz Willamette for bittering
.5 oz Willamette for dry hopping aroma
 
Yeast American liquid Wyeast yeast 
Procedure Boiled 1 hour OG 1.042 at 72 degrees Added dry hops 3 days later when I moved the beer to a secondary fermenter. The dry hopping gives a unique taste and the beer is already at 3-4% alcohol to protect itself from hop contamination.