Chocolate Point Porter Beer Recipe

Category Porter
Recipe Type Extract
 

Fermentables
 7 lbs unhopped extract syrup
1 lbs chocolate malt
.5 lbs black patent malt
.5 lbs crystal malt (90 degrees L.)
 
Hops
 1.5 oz Cascade hops (boil)
.5 oz Cascade hops (finish)
 
Other
 .5 lbs Sumatra decaf coffee
 
Yeast yeast 
Procedure Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering hops. 30 minutes into the boil, add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.
Submitted by: Doug Roberts 

Chocolate Stout  

Category Stout
Recipe Type Partial Mash

Fermentables
 2 lb Pale Ale malt
1 lb Munich malt
.5 lb 80L Crystal
.25 lb Chocolate malt
.25 lb Black Patent malt
3.3 lb American Classic Amber extract syrup
3 lb Dutch DME (I don't know the brand, but it is high in dextrins)
.5 lb brown sugar
.5 inch brewers licorice
 
Hops
 1 oz Brewers gold (8.5 %alpha) hops - bittering
 
Other
 2 oz fresh grated ginger
3 oz unsweetened bakers chocolate
1 tsp Irish moss
 
Yeast 2 pkg dry whitbread yeast 
Procedure 5Q mash water, 2 1/2 (?) G Sparge water mash in at 138F, brought to 155F for 1 hr., mash out at 168F
Added extracts and sugar and brought to boil. Added the ginger, licorice, chocolate, and hops after boil started. I was afraid that the chocolate would burn on the bottom of the boiler, so I set each 1 oz piece on my stiring spoon and dipped gently in the wort until they melted.

The real interesting thing about the brew was that after pitching, a thick bubbly layer of stuff formed on the surface of the beer in the carboy almost immediately after fermentation started, and never left, even after I expected the Kraeusen to fall. There was the usual amount of activity in the beer, but never more than an inch of Kraeusen.

The good thing was that after racking to my secondary carboy, I left most of the stuff that was sitting on the surface in my primary, and almost all of the rest in my secondary when I racked to my bottling bucket.

I primed with amber DME, and the results even after only two weeks are wonderful, however there is still a small layer of this sediment even in the bottle at the surface of the beer.
 

Christmas Ale

Category Spiced Beers
Recipe Type Extract
 
Fermentables
 7 lbs British Pale Malt Extract
1 lbs Belgian Pale Ale Malt Grain
1 lbs Light Crystal Malt (10L)
8 oz Belgian Biscuit
4 oz dark Belgian Crystal (80L)
1 lbs dark Brown Sugar (boil w/ extract)
 
Hops
 2 oz Hallertauer pellets 3.1% AA
1 oz Saaz 3.7% AA
 
Other
 1 Each Dried Orange Peel (very strong)
 
Yeast Wyeast #1214 
Procedure I am planning to put some of spices about 15 min. before the end of the boil and then add some at the end. If you have any recommedations on how much I should add, please post or send me mail. I have looked at so many recipies and there are so many diffret expreemes. I don't want to over spice it, or under spice it. 

Christmas Cranberry Ale  

Category Fruit Beers
Recipe Type Extract

Fermentables
 1.5 cups crystal malt
6.6 lbs Armstrong Amber malt extract
 
Hops
 2 oz. Hallertauer hops (pellets)
 
Other
 3 cups fresh cranberries
.75 cup corn sugar to prime
 
Yeast ale yeast 
Procedure Brought 1 gal water to boil with crystal malt, removed crystal malt, Added amber malt, Boiled 45 min., added 1 oz. hops, boiled 15 min., added 1 oz. H-T hops, boiled 2 min.
Cooked cranberries separately, added to primary with wort and filled to 5 gal(US).

Now, I know boiling fruit releases the pectin, but I couldn't figure a way around the need to both pasteurize the berries and to break the skin. However, I can't detect any negative influences in my beer. By using a two stage fermentation, I was able to siphon off the beer and leave all the fruit pulp behind. The only thing really missing from the beer is a hop aroma - the H-T hops were just too mild for the cranberries....
 

Christmas in Ireland

Category Stout
Recipe Type Extract

Fermentables
 4 lbs Mountmellick Irish Stout Extract
3 lbs Munton & Fison Amber DME
.5 lbs Crystal Malt (60 Lovibond)
.25 lbs Black Patent Malt
1 lbs Clover Honey
 
Hops
 1 oz Bullion hops (bittering)
.5 oz Hallertau hops (finishing)
 
Other
 12 inches Cinnamon sticks (or 6 teaspoons ground cinnamon)
4 oz Ginger Root
2 tsp Allspice
1 tsp Cloves
 
Yeast 1 package WYeast #1084 Irish Stout Yeast 
Procedure Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2 gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer. Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5 more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4 cups DME when fermentation completes.