Coffee Stout Beer Recipe

Category Stout
Recipe Type Extract
 
Fermentables
 1 can Stout extract
6 lbs dark dutch bulk extract
1 lbs chocolate malt
1 lbs crystal malt
.75 cup brown sugar (priming)
 
Hops
 1 oz Fuggles hops (bittering)
1 oz Fuggles hops (flavoring)
 
Other
 12 cups coffee
 
Yeast 1 package of Wyeast #1084 
Procedure Heat water to 160 degees and steep grains. Remove grains and heat to boiling. Add extracts and coffee and heat to boil. Add bittering hops and boil for 40 minutes. Add flavoring hops and boil for 20 minutes. Cool and pitch yeast (I used a starter). Rack to secondary when active fermentation subsides. Leave in secondary 3-4 weeks. When ready to bottle boil the brown sugar with a pint of water for priming. This came out with the coffee a bit strong. Next time I try this I'll probably cut back to 6 to 8 cups of coffee. 

Colorado Crankcase Stout  

Category Stout
Recipe Type Extract

Fermentables
 3.3 lbs Edme SFX dark malt extract
3.3 lbs John Bull dark malt extract
2 lbs amber dry malt extract
1 lbs crystal malt
1 lbs roasted barley
1 lbs chocolate malt
.75 lbs black patent malt
.5 stick brewers licorice
 
Hops
 2 oz Brewers Gold hops
2 oz Fuggles hops
 
Other
 .5 lbs French roast coffee beans
 
Yeast Wyeast #1028: British ale 
Procedure Steep grains in water while heating. Remove grains just before boiling. During boil, add licorice and extract. Add 1 ounce of Brewer's Gold for 60 minutes, 1 ounce for 45 minutes, and 1 ounce of Fuggles for 30 minutes. Cool wort and pitch yeast. Add unground coffee beans and remaining ounce of Fuggles. The next day skim off all crud, including coffee beans and hops. One day later, rack to secondary. Ferment three weeks and bottle.

Coopers Clone

Category Stout
Recipe Type All Grain

Fermentables
 9.5 lbs 2-row lager malt
.25 lbs chocolate malt
.75 lbs crystal malt (60L)
1.25 lbs roast barley
 
Hops
 1 oz Pride of Ringwood hops (9.5% alpha, 60 minute boil)
 
Other
 1 lbs dextrose
 
Yeast Yeastlabs Australian ale yeast (or Wyeast London) 
Procedure Single step infusion mash or step mash. Culture yeast from bottle of Coopers if available, otherwise use yeasts mentioned in ingredients list. 

Corn Beer  

Category Lager
Recipe Type All Grain

Fermentables
 5 lbs cracked corn, sold as bird food
8 lbs light barley malt
.5 lb Crystal (40L.)
 
Hops
 4 oz whole Hallertau
 
Yeast yeast from the bottom of a Saisson Dupont bottle 
Procedure Mash corn at 110, for an hour, then 140 for another hour. Stir lots, since its sticky.
Mash malted barley as usual at 110, 148, 140, 160. I used a separate pot for the 110 1/2 hour protein rest, and then just tossed into the corn grits.

Mash water was around 26-30 quarts. Sparge to about 6 gallons after at least 3 hours in the 140-160 range.

Hops to taste, depending on what you're making. The yeast from the bottom of a Saisson Dupont bottle really does well with the corn content, but make sure you like that kind of beer first. 4 oz whole Hallertau for 7 gallons of wort sounds about right, but hey, adjust to your tastes.
 

Corrales Blanco  

Category Wheat Beer
Recipe Type All Grain

Fermentables
 5 lb Belgian Pils malt
4 lb red winter wheat berries
1 lb steel cut oats
 
Hops
 1 oz Saaz hops (60 min)
0.5 oz Hallertauer Hersbrucker hops (45 min)
 
Other
 1 oz coriander (steep)
10 ml 88% Lactic Acid at bottling
1 cup Curacao liquer at bottling
 
Yeast Yeast Labs Belgian White yeast 
Procedure Add 2.5 gal 130F water to grains.
Mash malts 30 min @ 122F.
Add 1 gal boiling water to grains.
Mash 30 min @ 140F.
Add 1 gal boiling water to grains.
Heat and mash at 158F to conversion.
Mashout at 175F for 5 minutes.
Sparge at 170F.
Boil for 90 min.
Cool and pitch yeast.