Billy Bob's Blueberry Bitter Beer Recipe

Category Fruit Beers
Recipe Type All Grain
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Fermentables
 9 lbs English Pale 2-row
10 lbs fresh blueberries
 
Hops
 1.5 oz Cascade hops for 60 minutes
0.5 oz Cascade hops for 30 minutes
1.0 oz Kent Goldings hops for 1 minute
 
Other
 1 tsp. gypsum added to mash
2 tsp. Irish Moss added 30 minutes prior to end of boil
 
Yeast Wyeast American Ale yeast -- no starter 
Procedure Mashed in single infusion. Starch conversion around 156F for 60 minutes. Mash out at 168F for five. Sparge water @ 170F. Exact amount of sparge water unknown; I simply sparger until desired yield was reached.
The blueberries were crushed prior to adding to wort. They were added to wort after the end of boil, when temperature of wort was lower than 180F. The blueberries were allowed to sit in hot wort for 15 minutes. The wort was then chilled with an immersion chiller. Then, the whole shebang (fruit, hops, and all) were poured into a plastic fermenter for primary fermentation. Primary done for seven days, following which the beer was racked off of the gunk into glass. I think I left it in the glass for two days; fermentation was pretty much complete. Oh -- a tsp. of polyclar added 24 hours prior to bottling.
 

Bitch's Brew Oatmeal Stout

Category Stout
Recipe Type Extract
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Fermentables
 6 lbs dark dry malt extract
2 lbs amber dry malt extract
1 lbs crystal malt
.75 lbs roasted barley
.5 lbs black patent malt
2 cups Quaker Oats
 
Hops
 2 oz Bullions hops (boiling)
.5 oz Willammette hope (finishing)
 
Yeast 2 packages Whitbread Ale Yeast
Procedure Steep the Oats, and the cracked grains for 1/2 hr in cold water. Heat mixture and remove grains as boil is reached. Throw in malts and make your wort. Boil Bullions for 45 minutes, Willammette for 5-7 minutes. Have fun.

Black Bear Ale  

Category Porter
Recipe Type Extract

Fermentables
 6.0 Lbs Briess Amber Malt Extract
1.0 Lbs Munton & Fison dark DME
0.5 Lbs Crystal Malt - 80 Lov
0.25 Lbs Chocolate Malt
0.25 Lbs Black patent Malt
 
Hops
 2.0 Oz Fuggles Hops (boiling)
1.0 Oz Fuggles hops (aroma)
 
Yeast Wyeast European Ale (pitchable tube)
Procedure Pour 1 1/2 gallons of water into the brew pot and turn the heat to high. Pour the cracked grains into the pot. When the temperature reaches 180F, remove the grains with a strainer. Add the malt extract... wait until boiling commences and then add the boiling hops. Boil for 45 minutes and add the aroma hops for another 2 minutes. Remove the pot from the heat and sparge into the fermenter.

Black Betty  

Category Stout
Recipe Type All Grain
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Fermentables
 13.0 Lbs 2-row barley
2.0 Lbs white wheat
1.0 Lbs crystal 20L
1.0 Lbs black patent
 
Hops
 2.0 Oz magnum ~ 15%
 
Yeast Nottingham Dry Yeast
Procedure This is a single step infusion. Allocate the correct amount of water into the pot and dissolve the gypsum into it. I then heat the water to approximately 150 F and add the grains, stirring to achieve a mixture. Then I place the pot (make sure it will fit) into a preheated oven set at about 165 F. Mash for about 1 hour. Note that the times are approximate and that you are controlling it, checking and stirring every 20 minutes or so. Sparge using hot water in the correct amount so that husk tannins are not extracted. Boil with all hops for about 45 minutes. Cool slightly, and split between primary fermenters. Top off with good drinking water. Once the wort cools to yeast friendly temperature, pitch the yeast and ferment. Only primary ferment for at least two weeks, to allow the high gravity to render into alcohol. Bottle as usual and try to keep your sweaty paws off until it matures. Enjoy.

Black Butte Porter Clone  

Category Porter
Recipe Type All Grain

Fermentables
 6 oz. chocolate malt
6 oz. black patent malt
8 oz. honey malt
8 oz. 10L crystal malt
4 oz. toasted barley (buy it pre-toasted, or DIY @ 350 deg./10minutes)
8 oz. malto-dextrin
6 lbs. Light malt extract syrup
1 lb. Light dry malt extract
 
Hops
 1 1/2 oz. Galena hops (60 min. bittering)
1 oz. Cascade hops (1/2 hour bittering/finishing)
1 oz. Tettnanger hops (5 min. aroma)
 
Other
 2 tsp. each Gypsum and Burton Water Salts (We have very soft H2O)
 
Yeast Wyeast #1338 European Ale yeast 
Procedure Add salts, gypsum to 1 1/2 gal. H2O. Steep grains for 1/2 hour @ 158 deg. Sparge with 1/2 gal. 170 deg. H2O, and strain out any loose grain. Mix in extract and malto-dextrin, and top off with H2O to desired optimum level for your brew pot. Bring to a boil, and boil for 10 minutes before adding Galena hops. After 30 more min., add Cascade hops. Last 5 min. add Tettnanger hops. Cool wort with hops in it. Remove hops at pitching temp., and pitch yeast. Ferment to completion according to your desired method