Dunkelweizen Beer Recipe

Category Wheat Beer
Recipe Type All Grain 
 
Fermentables
 7 lb Dark Wheat Malt
2.5 lb Munich Malt
2 lb Caravienna Malt
.5 lb Carapils Malt
 
Hops
 1 oz Hallertaur Hersb.(2.9 AAU) 60 minutes
1 oz Tettnanger (6.2 AAU) 15 minutes
1 oz Hallertaur Hersb. (2.9 AAU) 1 minute
 
Yeast Wyeast #3068 
Procedure Single Step Infusion (no protein rest) at 158 degrees F.

Easy Spiced Brown Ale  

Category Spiced Beers
Recipe Type Extract

Fermentables
 1 ea Mountmellick brown ale kit
 
Hops
 1/8 cup, Hallertauer hops
 
Other
 3--4 whole cloves
3 whole cinnamon sticks
.25 teaspoon, ground nutmeg
 
Yeast ale yeast 
Procedure Simmer spices, hops, and zest of 1 orange in 1 quart water for 30-45 minutes. Make Brown Ale according to 3.6 gallon recipe. Add spice mixture (do not strain) and zest of other three oranges to wort. Ferment, strain, and bottle according to kit instructions.

Easy, Delicious Old Ale  

Category Strong Ale
Recipe Type Extract 
 
Fermentables
 1 lbs British/English 2-row
1 lbs 37-64L crystal
8 lbs Alexanders Pale DMS (or equivalent)
2/3 cup chocolate malt
1/3 cup blackstrap molasses (mmmm)
1/2# clover honey (optional)
 
Hops
 2 oz Kent Golding (60 minute boil)
2 oz Fuggles (15 minutes)
1 oz Hallertau - 5 minutes (aroma)
1 oz Hallertau - steep for 3 minutes with heat off (aroma)
 
Other
  Gypsum as needed
 Irish Moss at final 15 minute
 
Yeast WYeast London Ale yeast or Williams Brewing Triple Ale liquid yeast pack 
Procedure Mash grains at 148-158 degrees for 1 hour. Also works well with simple "steep in water until just before water boils method." I do a "quickie" sparge with about a gallon of 170 degree water ("quickie" meaning slowly pouring gallon of 170 deg. water over grain bag in a strainer - Sshhh, I think I heard an all-grainer gulp..:^). Bring to boil, add the extract and molasses (and honey if desired) and ....you know the rest.
For a partial mash, this beer is simple and yielding. All variations have worked wonderfully (ie, with honey and without; with 8# Alexanders pale ale DMS; with 6# Williams Brewing pale DMS + 3# pale DME..etc.)
 

Eliminator Stout

Category Stout
Recipe Type Partial Mash
 
Fermentables
 1.0 Lbs Clover Honey
7.0 Lbs Dark Malt
0.5 Lbs Roasted Barley 1190-13m
0.5 Lbs crystal barley 120L
0.5 Lbs flaked oats
0.5 Lbs flaked barley
 
Hops
 2.0 Oz Fuggles Hops (finish)
1.0 Oz Northern Brewer Hops (boil)
 
Other
 2.0 Tsp gypsum
 
Yeast Irish Yeast Y108-4
Procedure Add roasted barley & crystal malt to cold water and slowly bring to a boil. After 20 minutes, remove grain. Add honey, malt, flaked oats, barley, gypsum, and boiling hops. Boil for 15 minutes then remove finishing hops. Cool wort, add to 5 gallon mark on your bucket. When your wort is cool, at 75 degrees, add yeast.

Emma Wedgewood's Winter Welcome  

Category Spiced Beers

Recipe Type Extract

Fermentables
 7.5 lbs British Pale DME
1.0 lb Pale Crystal (40L)
2 oz Roast Barley
1 lb Clover Honey
2 oz Malto-dextrin powder
 
Hops
 1.0 oz Fuggle plugs (4.3%) (boil)
1.25 oz Bullion pellets (9%) (boil)
0.75 oz E. Kent Golding pellets (5.4%) (flavor)
0.25 oz Bullion pellets (flavor)
0.5 oz E. Hallertauer pellets (4.7%) (aroma)
0.75 oz E. Kent Golding pellets (dry hopped)
 
Other
 and pitched about 1/2 gallon starter)
 
Yeast ale yeast (I used Mendocino from a bottle of "Eye of the Hawk" 
Procedure Boil was about 3 gallons with extract, grain broth, honey and maltose. Pitched @ 76 F (used an immersion chiller). Initial fermentation was very fast - within only 3 days the krausen had fallen and within 5 days there was almost no bubbling from the airlock. Racked to secondary and dry hopped. Secondary was very slow, and took 3 weeks to stabilize SG. I had heard that Mendocino yeast is not a great attenuator, and also the English DME finishes higher than American, but this is only 69% apparent attenuation. This gives an actual attenuation of 57%. Wow!
I was originally going to prime with gyle but there were too many variables on this one so I chickened out and primed with corn sugar -- at this point I didn't want to risk screwing up my Christmas beer, and such a great one at that. [Next time Spencer, I promise!] Primed for a total of 2.2 volumes CO2 using 3.5 oz corn sugar.

*Note: The hopping above gives the following IBU's based on different calculation methods: (1) SudsW 43.2,(2) Rager 75.7, (3) Tinseth 66.9, (4) Garetz 56.7, (5) Papazian 58.9 O.G. 1.072, F.G. 1.022 (Approx. 6% alcohol)