Brown Rye Ale Beer Recipe

Category Brown Ale
Recipe Type All Grain

Fermentables
 5 lbs Mild Ale Malt (Munton & Fison)
1.5 lbs Rye Flakes (in the bulk section of your health food store)
8 oz Cara-Munich (DeWolf-Cosyns)
3 oz Roasted Barley (DeWolf-Cosyns)
1 lb of Sucanat (evaporated cane juice, ie. natural brown sugar)
 
Hops
 2.0 oz = 8.0 AAU Fuggles (60 min)
1.5 oz = 5.2 AAU Spalt (10 min)
 
Yeast London Ale or German Ale Wyeast 
Procedure Mash malt and rye at 142 for 90 minutes. The three times I've made this, the mash temperature has always been on the low side. The beer came out great every time, so I'm not worried.
Sparge as usual. Add sucanat and boil 60 minutes.

Chill as usual. The original gravity comes to 1.048 (for 5 gallons).

Pitch London Ale or German Ale Wyeast. Actually, I'm going to try the California Steam/Lager yeast next time. It sounds like the steamy esters would complement the rye flavor quite nicely.
 

Bulwark American Lager  

Category Lager
Recipe Type Extract

Fermentables
 3 lbs 5 oz Munton & Fison American Light Malt Syrup (boil 60 mins)
1 lb Munton & Fison Light Dried Malt Extract (boil 60 mins)
4 oz Malto Dextrin (boil 30 mins)(note: I have no idea why I used
 
Hops
 1 oz Willamette Pellets (3.9% Alpha) (boil 45 mins)
.5 oz Cascade Pellets (5.6% Alpha) (boil 5 mins)
 
Other
 1 tsp Irish Moss (boil 10 mins)
 
Yeast 1.75 oz WYeast #2035 American Lager 
Procedure Brewing Log:
On commencing of boil, I added the Extracts and let boil for 15 minutes.
I added the Willamette and let boil for another 15 minutes.
I added the Malto Dextrin and let boil for 20 minutes.
I added the Irish Moss and let boil for 5 minutes.
I added the Cascade and let boil for the final 5 minutes.
I transferred the wort to my 5 gallon bucket and let sit overnight. I transferred the wort from the 5 gallon bucket to my 7 gallon bucket, and aerated for 30 minutes using an aquarium pump (all equipment sanitized in bleach). I let the head settle down, pitched the yeast and let sit at room temperature. Once the yeast started showing signs of activity I moved the bucket to my garage which was at a temperature of 54 degrees (f). After fermenting in the primary 1 week I transferred it to the secondary.
 

Bumble Bee Porter

Category Porter
Recipe Type All Grain

Fermentables
 5 lbs American Two-Row (I used Briess)
1 lbs Belgian Biscuit
1 lbs DWC Munich
12 oz. Belgian Special-B
8 oz. DWC Chocolate Malt
8 oz. British CaraPils
8 oz. Flaked Barley
4 oz. DWC CaraMunich
2 oz. Black Patent
 
Hops
 0.5 oz. Galena (12.0%) 60 minutes
0.5 oz. Galena (12.0%) 45 minutes
0.5 oz. Cascade (5.9%) 30 minutes
0.5 oz. Cascade (5.9%) 15 minutes
1.0 oz. Tettnanger (3.8%) 5 minutes
 
Other
 4 oz. DWC Aromatic
 
Yeast yeast cultured from Black Butte Porter 
Procedure Mash with 1 quart/pound. Strike water: 2.5 gallons of 170F water. Add 0.5 gallons boiling water to raise mash to 158F. Recirculated 4 quarts of mash, then drained 4 quarts of mash and heated to boil. Returned to mash for mashout. Sparge with 5 gallons water.
Once boil is established, begin hop schedule. I added two quarts distilled water 30 minutes into the boil (it was a warm day and the boil was rolling nicely). I added my immersion chiller with 30 minutes remaining. After cooling, I added 1/2 teaspoon HopTech Foam control to a sanitized 6 gallon carboy, then carefully poured the cool wort through a stainless steel strainer nested in a large funnel. After chilling the wort further in a water bath to 58F, I aerated the wort using an aquarium pump, 0.22 micron filter, and aquarium airstone for 30 minutes.

The yeast, which came from a bottle of Black Butte Porter, was stepped up to a 2000ml starter. I think the fermentation temperature might have been too cold (60F) because it took almost 36 hours to reach active fermentation. Temperture was maintained at 60F for seven days, then racked to secondary, where temperature was allowed to stabilize at 65F for two weeks. Bottled using 5/8 cups corn sugar. Allow at least four weeks in the bottle to condition before taste testing.
 

Burst Bubbles, No Troubles Munich Dunkel

Category Lager Dark
Recipe Type All Grain
 
Fermentables
 6 lbs Klages
1.5 lb Vienna
1 lbs light Munich
1 lbs dark Munich
1.5 lbs dark crystal
1/5 lbs chocolate malt
 
Hops
 .5 oz Hersbrucker plugs (2.9% alpha)
.5 oz Northern Brewer plugs (7.5%)
1 oz Hersbrucker plugs
.5 oz Hersbrucker plugs
.5 oz Tettnanger leaf hops
 
Other
 .5 tsp Irish Moss at 30 min
 
Yeast WYeast #2308 Munich Lager 
Procedure Dough in at 90 degrees and raise temperature to 155 degrees over 60 minutes. Saccharification rest of 1 hour at 155 degrees. Heat to mashout over 10 min and hold for 5 minutes. Mashout temperature: 164 degrees. Sparge with water acidified to pH 6.0 with lactic acid. Bring to a boil and add 1/2 ounce each of Herbrucker and Northern Brewer hops. Add 1 ounce of Hersbrucker at 30 minutes. Add 1/2 ounce Hersbrucker for final fifteen minutes of boil. Dry hop (during lagering stage) with 1/2 ounce of Tettnanger hops. Cool. Pitch yeast.

Buzzy Beer  

Category Strong Ale
Recipe Type All Grain

Fermentables
 11 lbs DWC Pilsen malt
8 oz Ireks Wheat malt
1.5 oz Black Patent
 
Hops
 1 oz Northern Brewer
.25 oz Hallertauer (last 15 minutes)
 
Other
 .25 tsp Irish Moss
 
Yeast american ale wyeast 1056
Procedure Mash in and hold at 122-125 deg far for 1/2 hour, raise to 145 deg far for 1 hour. I use 11 1/2 qts water in mash. Sparge to 7-7.5 gal, boil 1 hour. You should have an OG of around 1.058 to 1.060 Use a very attenuating yeast, I use american ale, wyeast 1056 Primary ferment for 7 days, rack to secondary and let it sit another three to four days. Mine normally finishes at around 1.006.