English Pale Ale Beer Recipe

Category Pale Ale
Recipe Type Extract
. 
Fermentables
 4--1/2 lbs unhopped light dry malt extract
.5 lbs dark crystal malt
.5 lbs dark brown sugar
 
Hops
 1 oz Kent Goldings hops (60 minute boil)
.5 oz Fuggles hops (boil 60 minutes)
.5 oz Fuggles (boil 30 minutes)
.5 oz Kent Goldings (10 minute boil)
.5 oz Kent Goldings (2 minute boil)
 
Other
 1 tsp gypsum or Burton salts
 
Yeast Whitbread ale yeast (or Munton & Fison or Brewers Choice) 
Procedure Notice that the recipe calls for unhopped, light, dry malt extract. Use unhopped extract because you're going to add your own hops. Use light- colored extract because you're going to get some color from the crystal malt. Use dry malt because you can measure it out, unlike syrups. The crystal malt should be cracked. Your homebrew supply store can do that for you. Steep the crystal malt for 30 minutes in your water at 150 degrees F. Then strain the husks out, bring the water to boil, add the gypsum or salt, and add the dry malt. After the wort has been boiling for 10 minutes, add the first hops and follow the hop schedule indicated above. Hops are English hops. Brown sugar can be added as soon as the boil starts. If you use dry packaged yeast, use the above brands. Others are lousy! If you like the recipe, vary only the yeast, and you get a somewhat different beer next time! Whitbred dry yeast and Wyeast "British" ale are the same yeast.

English Special Bitter

Category Pale Ale
Recipe Type All Grain
 

Fermentables
 6.5 lbs English 2-row
8 oz. Belgian CaraMunich
4 oz. Flaked Wheat
1.5 oz Chocolate
 
Hops
 35 IBU's East Kent Goldings + 1 oz Goldings dry-hopped in the keg
 
Yeast Wyeast #1968 
Procedure No process problems other than a difficult sparge (culprit: the flaked wheat?)
Primary fermentation 7 days @ 68F
 

English Strong Spice Ale  

Category Strong Ale
Recipe Type All Grain
 
Fermentables
 12 lbs 2-row pale (Gambrinus)
1/8 lb roasted barley
1.5 lb munich (gambrinus)
.5 lb victory
.5 lb malted wheat
.5 lb carapils
 
Hops
 1.5 oz Chinook 60 min
.5 oz Hallertauer 10 min
.5 oz Hallertauer 1 min
 
Other
 1/8 lb chocolate
1 tsp Irish moss for 15 min
.5 oz. Ginger
9 inches of cinnamon stick
1 oz sweet orange peel
.25 tsp Nutmeg
.25 tsp Cloves
 
Yeast Wyeast London ESB #1968 
Procedure Mash using single-step infusion mash at 153 degrees F. Sparge as usual. Hop according to times listed. Ferment at 65-70, rousing after to 3 days to extend fermentation. Rack to secondary at 50-55 for two weeks. Add spice tea to secondary. To do this, combine spices with boiling water and steep for 3 minutes. Add tea with spices to fermenter.

Erik's American IPA #1

Category India Pale Ale
Recipe Type Partial Mash

Fermentables
 4.25 lbs. M&F Bulk Pale LME (added at 25 minutes)
6 lbs. American Pale 2-row
0.75 lbs. 60L American Crystal
0.25 lbs. Carapils
 
Hops
 0.5 oz Nugget @40
0.33 oz. Cascade @0
0.5 oz. Nugget Hops (11.8%AA) @100 minutes to end
0.5 oz. Cascade (6.5% AA) @30
0.5 oz. Cascade @15
0.5 oz. Cascade @8
1-1/2 oz Cascade (dry hop)
.5 oz Nugget (dry hop)
 
Yeast Wyeast 1028 London Ale 
Procedure I used 1 qt of water per lb of grain (7 qts total, soft, pre boiled seattle water with 2 tsp of Gypsum) I used a short 20 minute protein rest and a long 2 hr mash @156F for some residual body and sweetness in the finished beer.
I only collected about 4.5 galons of wort because I don't have a big enough brew pot. I was within a point or two of my target OG based on my assumed efficiency of 85% of Dave Miller's optimal numbers. I boiled about 3.5 gal wort with the hops in a 4 gal pot. In another pot I boiled the remaining sweet wort and added it to the main pot as space became available.

All hops were whole hops from the Hop Source (good hops, good prices, no financial or personal interest). I adjusted my IBU calculations for the estimated SG in the main pot. I assumed a more-or-less linear increace in SG between the SG at the start of the boil and the estimated SG at the time I added all runnings to the main pot. When calculating the IBUs for the early additions I did not try to take into account the dramatic boost in OG over the last 25 minutes of the boil caused by the addition of the LME.

I cooled the wort over 40 minutes time in a covered kettle in a tub-full of cold water. Yeast was pitched at about 75F. Fermenation proceeded at 60F. Racked to carboy after 5 days, dry hopped for 8 before bottling.
 

Ersatz Baderbrau

Category Lager Pale
Recipe Type All Grain 
 
Fermentables
 8--1/2 lbs pilsner malt
1 lbs light Munich malt
.5 lbs crystal malt (40L)
 
Hops
 2 oz Saaz (3.1% alpha)
1 oz Saaz
1 oz Saaz
 
Yeast Wyeast Bavarian lager yeast 
Procedure Conduct step infusion mash with starch conversion temperature around 152--153 F.
Primary ferment at about 50 and cold condition the beer in secondary.