Brain Death Barleywine Beer Recipe

Category Barleywine
Recipe Type Extract
 
Fermentables
 17-1/2 lbs pale dry extract
3 lbs crystal malt
1.5 lbs flaked barley
1.5 lbs wheat malt
 
Hops
 68 HBUs Chinook hops (boil)
20 HBUs Cascade hops (boil)
2.5 oz Goldings hops (finish)
10 grams Chinook hops (dry hop)
20 grams Kent Goldings hops (dry hop)
50 grams Cascade hops (dry hop)
.5 grams Herbal hops substitute
 
Other
 1 tsp gypsum
1 tsp Irish moss
 
Yeast Sierra Nevada ale yeast 
Procedure This recipe makes 5 gallons of full-strength barleywine plus 4 gallons half strength. Follow normal procedures, but brew in a 7-gallon kettle and then divide the wort into separate fermenters. The special hops substitute is a mix of hops repeatedly soaked and sparged in lukewarm water for at least 4 hours to eliminate water-soluble off-flavors. Special hops are added to the secondary fermenter about 1 week before kegging. Quantity used depends on quality of herbs/hops.

Breakfast Barleywine  

Category Barleywine
Recipe Type Extract
Delicious at bottling.

Fermentables
 14 lbs Alexander's pale malt extract
2 oz black malt
1 lbs golden brown sugar
1 lbs honey
 
Hops
 2.5 oz Hallertauer NB plugs (7.5% alpha
3--1/2 oz Fuggles plugs (4.2% alpha
 
Other
 3 tsp gypsum
 
Yeast Vintner's Choice Champagne yeast (secondary ferment) 
Procedure Primary ferment with the Belgian ale yeast, 1 week at 63F. (Very vigorous primary fermentation that took off within 12 hours).
Secondary ferment with the champagne yeast, 5 weeks at 66. Racked off trub and pitched champagne yeast. Not much activity. The Belgian must have done its trick. Still, some minor activity.
 

Brew Free or Die IPA  

Category Pale Ale
Recipe Type Extract
 
Fermentables
 4 lbs Munton and Fison light DME
4 lbs Geordie amber DME
1 lbs crushed Crystal Malt
 
Hops
 1.5 oz Cascade leaf hops (boil 60 minutes)
1.5 oz Cascade leaf hops (finishing)
 
Other
 1 tsp Irish Moss
 
Yeast Wyeast #1056 Chico Ale Yeast (1 quart starter made 2 days 
Procedure Add the crystal malt to cold water and apply heat. Simmer for 15 minutes or so then sparge into boiling kettle. Add DME, top up kettle and bring to boil. When boil starts, add boiling hops and boil for 60 minutes. 10 minutes before end of boil add 1 teaspoon of Irish Moss. When boil is complete, remove heat, add finishing hops and immediately begin chilling wort. Strain wort into fermenter and pitch yeast starter. Primary fermentation took about 4 days. Let the beer settle for another 2 days and then rack to a sanitized, primed (1/3 cup boiled corn sugar solution) and oxygen purged keg and apply some CO2 blanket pressure. 

Brewhaus Golden Lager  

Category Lager Pale
Recipe Type All Grain
 
Fermentables
 8 lbs 2-row Klages malt
.5 lbs 2-row German Munich malt
2/3 cup corn sugar (priming)
 
Hops
 1.5 oz Perle hop pellets (6.2% Alpha - boil)
1 oz Hallertau hop pellets (finish)
 
Other
 1 tsp Irish Moss
1 tsp gelatin finings
1 tsp gypsum
Lactic Acid 
 
Yeast Wyeast #2308 
Procedure Mash grains at 152 degrees for two hours, or until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to a boil and let boil for 15 minutes before adding the boiling hops. Boil for one hour. Add Irish moss. Boil 30 minutes. (1 hour, 45 minutes total boiling time). Cut heat, add aromatic hops and let rest for 15 minutes. Force cool wort to yeast pitching temperature. Transfer cooled wort to primary fermenter and pitch yeast starter. Fine with geletin when fermentation is complete. Bottle with corn sugar boiled in one cup water.

Brewhaus I.P.A. 

Category Pale Ale
Recipe Type All Grain
This beer is best when consumed young. It will acquire a drier character as it ages. 
Fermentables
 11 lbs 2-Row Klages Malt
1 lbs crystal malt (40 Lovibond)
.5 lbs toasted malt (see below)
 
Hops
 2 oz Northern Brewer hops (7.1% alpha - boil)
1 oz Cascade hops (6.0% alpha - finish)
.25 oz Fuggle or Styrian Golding hop pellets (dry hop)
 
Other
 .5 tsp gypsum (to harden water)
Lactic Acid (enough to bring mash water to pH 5.2)
1 oz Oak Chips (optional)
1 tsp gelatin finings
1 tsp Irish Moss
 
Yeast Ale yeast 
Procedure Toasted Malt: Spread 2-row Klages on cookie sheet and toast at 350 degrees until reddish brown in color. Mash grain in 12 quarts mash water (treated with gypsum and lactic acid) at 154 degrees until conversion is complete. Sparge with 170 degree water to collect 6 gallons. Bring wort to boil and boil for 15 minutes before adding hops. Add 1/2 of boiling hops. Boil for 30 minutes and add remaining boiling hops. Boil for another 45 minutes and add Irish moss. Boil for a final 30 minutes. Total boiling time is 2 hours. Cut heat, add aromatic hops, and let rest for 15 minutes, or until trub has settled. Force cool wort to yeast pitching temperature. Transfer to primary fermenter and pitch yeast. Add dry hops at end of primary fermentation. Transfer to clean, sterile carboy when fermentation is complete. Boil oak chips for one minute to sterilize and add chips and gelatin to carboy. Age until desired oak flavor is achieved. Allow bottled beer to age two weeks before consuming.