Christmas in July Beer Recipe

Category Spiced Beers
Recipe Type Extract

Fermentables
 8 lbs light dry malt extract (American Eagle)
.75 lbs crystal malt
3 oz roast barley
3 lbs clover honey
 
Hops
 1 oz Northern Brewer (boil)
.5 oz Northern Brewer (finish)
 
Other
 6 oz fresh grated ginger (1/2 boil
grated peel 1/2 finish)
1 stick cinnamon
1.5 teasppon nutmeg
1.5 tsp Irish moss
 
Yeast Whitbread ale yeast 
Procedure The crystal and roasted barley were steeped in six gallons of water while it was heating. They were removed at 190 and the DME, honey, boil hops, half of the ginger, half of the tangelo peel, the cinnamon stick and the nutmeg were added. The Irish Moss went in 40 minutes into the boil, and the rest of the ginger, tangelo peel and hops went in at 50 minutes. At 60 minutes, cooled quickly (counter- flow chiller) and let sit for 3 hours. Racked off the copious trub, aerated and pitched with a pint of starter from two packages of Whitbread Dry Ale yeast (my all time favorite dry yeast).

Chronos' Kin Kolsch  

Category German Ale
Recipe Type Extract

Fermentables
 5.0 Lbs Light DME
8.0 Oz CaraMunich Malt
1.0 Lbs Acacia Honey
 
Hops
 0.5 Oz Zeus (13.3% AA 60 min)
0.5 Oz Zeus (13.3% AA 30 min)
1.0 Oz Zeus (13.3% AA 2 min)
 
Other
 1.0 Tsp Gypsum
1.0 Tsp Irish Moss
 
Yeast WLP011 European Yeast
Procedure Steep Cracked Caramunich Malt in 150 F water for 30 minutes. Discard Malt and bring water to boil. Dissolve DME and Honey in boiling water, add 60 minute hops. After 30 minutes of boiling, add flavor hops. After 45 minutes of boiling add Irish Moss. Steep aroma hops either two minutes from the end of boil or after turning off the brew pot.

Chuckweiser  

Category Lager Pale
Recipe Type All Grain
 
Fermentables
 5 lbs lager malt
1 lbs flaked maize
.5 lbs rice syrup/solids
 
Hops
 1 oz Hallertauer leaf (alpha 4.0) (1 hour boil)
1 oz Saaz leaf (alpha 3.0) (1 hour boil)
.25 oz Tettnanger leaf (alpha 4.0) (5 minute boil
 
Yeast Wyeast #2124 
Procedure Mash schedule: 30 min - Protein Rest @132F, 90 min - Slowly raise temp to 155F, 15 min - @155F, 15 min - Mash-out @170.
Bring mash liquid to a boil, add bittering hops (no hop bag for this one), boil 1hr. Add finishing hops, boil 5 minutes, steep 10 minutes, pour into primary, cool to 75F, and pitch yeast starter.
 

Cinnimon Honey Ale  

Category Spiced Beers
Recipe Type Extract
 
Fermentables
 0.75 lb. Crystal 40L
3.00 lb. Honey
6.00 lb. Amber Malt Extract Syrup
 
Hops
 1.00 oz. Northern Brewers 7.0% 60 min
0.50 oz. Cascade (leftover) 5.7% 60 min
1.50 oz. Tettnanger (leftover) 4.5% 20 min (aroma
 
Other
 1 tb cinnimon at end of boil
 
Yeast ale yeast 
Procedure Crystal malt steeped at 150 for about 1 hour.

Citadelle White  

Category Belgian Ale
Recipe Type All Grain
 
 
Fermentables
 5 lbs 2-row pale malt
3 lbs Belgian wheat malt
110 grams corn sugar in 4.75 gallons for priming
 
Hops
 .5 oz Styrian Goldings (6.8% AA), boiled for 60 minutes
 
Other
 .75 lbs hard red winter wheat
10 grams ground coriander (boiled 10 minutes)
zest of 4 oranges and one lime (added after end of boil)
12.5 ml 88% lactic acid (added at bottling)
 
Yeast Hoegaarden white yeast cultured from brewery sample 
Procedure Strike with 8 quarts @ 135F for 20 minute protein rest at 122- 124F; Add 1 gallon boiling water to raise to 145F, then heat to 158F for 30 minute saccrification; add 2 gallons boiling water for 10-minute mashout at 170F; transfer to lauter tun and let sit 20 mins, then sparge with 6 gallons water @ 180F. I stopped sparging at 1.008, collecting 6.25 gallons at 1.037. Boiled for 90 minutes and cooled with immersion chiller.