Blackout Brown Ale Beer Recipe

Category Brown Ale
Recipe Type All Grain
Fermentables
 7 lbs Klages malt
.25 lbs chocolate malt
.25 lbs black patent malt
.5 lbs 80 L. crystal malt
.75 cup corn sugar (priming)
 
Hops
 1 oz Willamette hops (3.8% alpha) (boil 60 minutes)
4/5 oz Perle hops (8.5% alpha) (boil 30 minutes)
.5 oz Willamette hops (3.8% alpha) (dry hop)
 
Other
 .5 tsp Irish moss (boil 15 minutes)
 
Yeast Wyeast English ale yeast 
Procedure I use Papazian's temperature-controlled mash (30 minutes at 122, 90 minutes at 155--145, sparge at 170). Total boil time was 1 hour. Cool and pitch yeast. After 6 days, rack to secondary and dry hop. One week later, prime and bottle

British Bitter  
Category Pale Ale
Recipe Type Extract  
Fermentables
 5 to Alexander's pale malt extract
.5 lbs crystal malt
 
Hops
 1-1/4 oz Cascade hops (boil)
.25 oz Cascade hops (finish)
 
Other
 10 oz dextrose (optional)
 
Yeast Munton & Fison ale yeast 
Procedure Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch yeast.

Carp Ale  
Category Pale Ale
Recipe Type Extract

Fermentables
 3 lbs Munton & Fison light DME
3 lbs M&F amber DME
1 lbs crystal malt
 
Hops
 2.6 oz Fuggles hops (4.7% alpha= 12.22 AAU)
1 oz Kent Goldings hops (5.9% alpha = 5.9 AAU)
 
Other
 1/4 tsp Irish moss
 
Yeast 1 pack Brewer's Choice #1098 (British ale yeast)
Procedure Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing.
Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees. Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg.