Dog Gone Bad Cherry Wheat Ale Beer Recipe

Category Wheat Beer
Recipe Type Extract

Fermentables
 3 kg Ireks Weizenbier extract (hopped)
.5 lb. Ireks wheat malt (grain)
.5 lb. Munich malt (grain)
5 lb cherries (I think I used Bing)
2 oz. Ocean Spray Cranberry Juice Cocktail
.75 cup corn sugar for bottling
 
Hops
 1 oz. Hallertau - alpha 2.4%
1 oz. Cascade - alpha 4.9%
 
Yeast 1 pkg #3056 Wyeast Bavarian Wheat yeast 
Procedure Crack grains, bring to boil, remove @ boil
add extract
@ 30 min. add 1/2 oz. Cascade
@ 58 minutes, add 1/2 Cascade + 1 oz. Hallertau
@ 60 minutes, remove hops and turn off heat
add cranberry and crushed cherries (I removed pits)
steep for 20 minutes - temperature @ 170 degrees
pour all of wort (including cherries) into 5 gal. fermentation bucket along with cold H20 to fill Note: don't use carboy - cherries will clog blow-off! add yeast when temperature goes below 80 degrees
I let the primary go, left cherries in for 1 week, then racked off to carboy.
 

Don's Most Wickid Ale

Category Porter
Recipe Type All Grain

Fermentables
 6 lbs pale ale malt
.75 lbs crystal malt
.25 lbs black patent malt
1 lbs corn sugar
1 cup blackstrap molasses (strong stuff. don't mess with any
 
Hops
 10 AAU Northern Brewer
6 AAU Cascade
 
Other
 .5 cup corn sugar to prime
 
Yeast Wyeast 1028 London Ale yeast 
Procedure Mash grains in 10 quarts water at 150 degrees for 90 min. Mash pH 5.5. Mash-out 5 min. @ 168 degrees. Sparge with 5 gallons water @ 168 degrees. Disolved sugar and molases into runnings. Boil 90 minutes. Add Northern Brewer hops 30 minutes into boil. Turn off heat and add Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp at pitching: 62 degrees. After five days in primary, rack to secondary. Let sit for ten days then rack into bottling bucket with disolved priming sugar and bottled.

Dopplebock  

Category Lager Bock
Recipe Type Partial Mash
 
Fermentables
 6 lbs Dutch dry extract
4 lbs pilsener malt
2 lbs Munich malt
1 lbs German crystal malt
1 lbs chocolate malt
 
Hops
 1.5 oz Hallertauer (60 minute boil)
.75 oz Hallertauer (30 minute boil)
.5 oz Hallertauer (15 minute boil)
.25 oz Hallertauer (5 minute boil)
 
Yeast Wyeast Bavarian lager yeast 
Procedure Eight quarts water to strike heat of 140 F. Protein rest at 122 for 30 minutes. Starch conversion 1/2 hour at 153, then 1/2 hour at 149. Mash out at 169. Sparge with 4 gallons. Boil 60 minutes.

Double Diamond  

Category Pale Ale
Recipe Type All Grain
. 
Fermentables
 9 lbs Pale ale malt
1 lbs crystal malt
.75 lbs Brown sugar
.5 lbs malto-dextrins ( or 3/4# cara pils)
 
Other
 2 oz Williamette (60m)
 
Yeast 1/2 ounce Williamette Whitbred dry yeast
Procedure This is an infusion mash at 156 degrees. Sparge, and add brown sugar, and malto-dextrins. Bring to boil and add 2 ounces Williamette hops. After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for 10-15 minutes.