Double Party Chocolate Stout Beer Recipe

Category Stout
Recipe Type Extract
A double chocolate stout with a strong cocoa flavor. Color is dark brown, and aroma is that of cocoa. 
Fermentables
 6.0 Lbs Light Dry Malt Extract
0.333 Lbs Roasted Barley
0.667 Lbs Chocolate Malt
0.333 Lbs 60 L Crystal Malt
0.5 Lbs Carapils Malt
 
Hops
 3.0 Oz East Kent Goldings (4.0% AA) 60 minutes
1.0 Oz UK Fuggles (4.0% AA) 30 minutes
1.0 Oz UK Fuggles (4.0% AA) 1 minute
 
Other
 1.0 Lbs Baker's Chocolate
1.0 Tbsp Irish Moss
 
Yeast White Labs' Irish Ale (WLP 004)
Procedure 1) Steep crushed grains in 5 gallons of 150 F water for 30 minutes. Remove grains and bring water to a boil. 2) Melt chocolate in a double boiler and add to boiling water stirring constantly. 3) Dissolve DME in boiling water, let boil for 15 minutes. 4) Add boiling hops for 60 minutes of the boil. 5) Add flavor hops for 30 minutes of the boil. 6) Add Irish moss for the final 15 minutes of the boil. 7) Steep 1 oz of aroma hops for a minute after turning off the heat on the water. 8) Cool wort and add to fermenter to pitch the yeast. 9) Primary fermentation was 5 days, and secondary fermentation was 10 days. A layer of oil will be present at the top of the fermenting beer, try not to transfer this during any transfer step you have.

Double Stout  

Category Stout
Recipe Type Extract

Fermentables
 10 lbs dark malt extract
1 lbs black patent malt
2 lbs crystal malt
.5 lbs flaked barley
.25 lbs roasted barley
.5 stick licorice
 
Hops
 2 1/2 Bullion hops
1 1/2 Kent Golding hops
 
Other
 3 gallons water
1 tsp ascorbic acid
.5 tsp citric acid
1 tsp Irish moss
 
Yeast 3/4 ounce ale yeast (three standard packages)
Procedure Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes. Add black patent malt through Irish moss. Boil for 5 minutes. Remove from heat and add Kent Golding hops. Steep for 5 minutes. Cool and add yeast nutrient and ale yeast. When fermentation has "stopped", add priming sugar and bottle.

Dr. Bruce's Skull and Crossbones Old Ale

Category Pale Ale
Recipe Type All Grain
Thick, hoppy with a sexy reddish-amber color. You'll love it! 
Fermentables
 9 lbs light malt (6-row)
1 lb Cara-pils
1 lb Crystal malt (medium or dark)
 
Hops
 4 oz Fuggles hops
 
Yeast ale yeast 
Procedure Using light malt only, proceed with protien rest @ 122 degrees f for 30 minutes. Raise temp to 158 f, and add toasted, cara-pils and crystal malts. Mash until conversion is complete, raise temp to 180 and hold for 20 minutes. Sparge until 5-5.5 gallons is obtained. Use 2 oz. hops for boiling, 1 oz for flavoring 10 minutes before end of boil and another oz 2 mintues before for aroma. Primary fermentation is one week, secondary ferm. for another week. Bottle. You have to leave this stuff for a while to mellow it out a bit. Yield will be less than 5 gallons, don't worry as long as your OG is about 1.050 (of course a little higher is fine
 

Dragon's Rest Ale  

Category Pale Ale
Recipe Type Extract

Fermentables
 3 Lbs. Laaglander Amber DME
3 Lbs. Laaglander Light DME
2 Lbs. 100% Pure Barley Malt Syrup
 
Hops
 3 Oz. Fuggles Hops 4.1% Alpha (boiling)
1 Oz. Kent-Golding Hops 5.0% Alpha (finishing)
 
Other
 4 Tbsp. Ground Cardamom
1 tsp. Irish Moss
 
Yeast 1 Pkg. Wyeast #1028 London Ale (in starter of 3 cups water 1 cup dry extract)
Procedure Prepare yeast according to Pkg. Then make starter from ingredients listed boil 10 mins. Sanitize a Qt. beer bottle and pour starter into bottle. Cool to pitching temperature and add yeast from pkg. Fit with fermentation lock. Ferment. Be ready to pitch into wort by high krausen (foamyness) (18-24 hrs)
Add extracts and barley syrup to 1 gallon cold water. Bring to boil. Add boiling hops and 3 Tblsp. of the Cardamom, boil one hour. 10 minutes to end of boil add 1/2 oz. of the finishing hops, irish moss and the rest of the cardamom. 3 minutes to end of boil add 1/2 oz. of the finishing hops. Sparge through cheesecloth into 4 gallons very cold water in primary fermenter. Cool and pitch starter. Agitate wort well (stir)

Boil primer ingredients 10 minutes. Cool. Add to beer and bottle.
 
Drew's Brew Wheat  

Category Wheat Beer
Recipe Type Extract 
 
Fermentables
 2 ea 4 lb cans Alexanders 60% wheat 40% barley unhopped extract
1 lb 80L crystal malt, crushed
 
Hops
 2 oz 5.3 alpha Styrian Golding hop plugs
2 oz 6.1 alpha Cascade whole hops
 
Yeast Wyeast #3056 Bavarian Weissen yeast 
Procedure 3 days before brewing, pop the Wyeast package. 2 days before brewing, pitch Wyeast package contents into a starter made from 2 cups water, 1 cup light dry malt extract, and 1 Tettnanger pellet. I use this type of starter on all my batches and pitch *after* high krausen.
BrewDay: 1) "Teabag" the Crystal malt, and add to 3 gallons cold water. 2) Bring almost to a boil and remove the "teabag". 3) Add malt extract and bring to a boil. 4) Add Styrian Goldings hops and boil for one hour. 5) Add Cascade hops, return to boil and remove from heat. 6) Steep 15 minutes. 7) Chill with immersion chiller to 80F. 8) pour into clean fermenter and top up to 5.5 gallons total volume with cold water. 9) shake up starter, pitch and vigorously stir wort. 10) Ferment ~3 days at ~68F. 11) Rack to secondary. 12) bottle when clear (~1 week) with 1.25 cups light dry malt extract.