Ersatz Harpoon 1991 Winter Warmer Beer Recipe

Category Spiced Beers
Recipe Type Extract

Fermentables
 6 lbs Laaglander amber dry malt extract
.5 oz black patent malt
12 oz crystal malt
1.5 oz chocolate malt
1 lbs honey (added with extract)
 
Hops
 1 oz Clusters pellets (6.5--7.5% alpha) (boil)
1 oz Willamette pellets (aroma)
 
Other
 .5 tsp nutmeg (8 minute boil)
1.5 tsp ground cinnamon (8 minute boil)
.5 tsp ground cloves (8 minutes boil)
1 tsp vanilla (5 minute boil)
1 tbsp gypsum
1 tbsp Irish moss (10 minute boil)
.75 cup corn sugar (prime)
 
Yeast Wyeast British ale yeast (#1098) 
Procedure Put water on to boil. Add gypsum. Add grains in boiling bag. Remove grains when boil begins. Add extract. After 15 minutes, add bittering hops. Boil 1 hour. Chill. Add aromatic hops. Sparge, add yeast, fill carboy. After 1 week, rack to secondary. Bottle 2 weeks later.

Ersatz Pilsner Urquell  

Category Lager Pilsner
Recipe Type All Grain
 
Fermentables
 8--1/2 pounds, 2--row pilsner malt
.5 pound, crystal malt (20 L.)
.5 pound, cara-pils malt
 
Hops
 4 oz Saaz Hops (60 min before end of boil)
 
Yeast Wyeast Bohemian lager #2124 or Munich lager #2308
Procedure Each recipe assumes 75% extract efficiency. Use the best German or Belgian pilsner malt you can find, rather than U.S. 2-row or U.S. 6-row malt. Likewise, use German or Belgian Munich malt if you can find it. In the recipes, the crystal malt and Munich malt impart some color, but otherwise will have slightly different flavoring properties.
Add hops following traditional German hop schedule: 2 ounces of Saaz 60 minutes before end of boil, 1 ounce 30 minutes before end of boil, and 1 ounce in last 10 minutes of boil. You could probably hop a bit more agressively than indicated. You might make a final aroma addition of another 0.5-1 ounce of Saaz right before end of boil. You also might consider dryhopping.

Water should be soft.

For starch conversion, aim at 153-4 degrees F for 90 minutes.

Pilsner Urquell cold-conditions for months, so you might try an extended lagering
 

Et Tu Brute?  

Category Pale Ale
Recipe Type Extract

Fermentables
 2 lbs. (guesstimate) Munton & Fison light DME
3.3 lbs. Munton & Fison amber DME
1 lb crystal malt
 
Hops
 2.5 oz Cascade hops (boiling)
1 oz Fuggles hops (flavor)
.5 oz Fuggles (aroma)
 
Yeast Edme dry ale yeast (forgot to start the Wyeast English Ale) 
Procedure I did the usual procedure of bringing 2-gal of water to a high-but-not-boiling temperature (I have no thermometer), and steeped the crushed crystal malt for 30 min, then strained out. I then upped the heat to a boil, added the DME and stirred to dissolve. Then, I added the boiling hops. Boiled 1 hour uncovered. I added the flavor hops, boiled 10 min, covered, then added aroma hops, boiled 2 min, removed from heat. I skimmed out the hops, ran the hot wort through my chiller into my primary, and diluted to 5 gal. Then, I pitched the hydrated Edme yeast.
I racked to a secondary after seven days, and gave it a 2-week secondary fermentation. I primed with 3/4 cup of M&F light DME and bottled.
 

Extract Barleywine  

Category Barleywine
Recipe Type Extract
With that much malt, the blow off was really really REALLY wasteful (that is making 4.75 gal in a 5 gal carboy.) I had to reboil and repitch the 2 gallons of foam that settled back out into nice wort.
I think 12# of syrup would have been sufficent.
 
Fermentables
 9 lb light syrup, (M&F)
6 lb amber syrup
 
Hops
 4 oz hops to boil (Saaz, I think, but use your favorite)
2.5 oz hops to finish (Fuggles, again, use your fave)
 
Yeast Wyeast European Ale yeast 

Extract Kolsch  

Category German Ale
Recipe Type Extract

Fermentables
 6.00 lb. Light Dry Malt Extract
0.25 lb.lb. Wheat
 
Hops
 1.25 oz. Hallertau 3.1% 15 min
0.50 oz. Czek Saaz 3.5% dry hopped
0.50 oz. Hallertau 3.1% dry hopped
 
Other
 0.50 oz. Northern-Br. 6.9% 75 min
0.75 oz. American Spalt 4.0% 15 min
1 tsp of Irish Moss
 
Yeast Kolsch Wyeast 
Procedure The .25lb. crushed wheat grain was placed in a grain bag, put in the cold water (2.5 gallons), and raised to 165 degrees where it steeped for 10 minutes. I then raised the it to a boil, added the boiling hops (the Northern) and the DME. After 60 minutes I added the flavor hops (.75 oz. of the spalt and 1.25 oz. of the Hallertau) and 1 teaspoon of Irish Moss. I then let this boil for 15 minutes (75 minutes total).
I then put in my primary and added the Kolsch Wyeast (liquid, natch). This is an interesting yeast. I let it ferment at around 62-64 for about 1 1/2 weeks, until it seemed just about done. I then threw it into the fridge at 42 degrees for about 2 weeks. When I took it out, the yeast appeared upset by the sudden temperature change and it fermented rather energetically for about 1/2 day or so, and then it slowed down. I toook a specific gravity and it was 1.08. Done. (I screwed up the starting gravity. Ooops).

I primed and bottled. Let it sit for two weeks, then placed it in the fridge. Let it sit in teh fridge about 1 week before drinking, and MMMMMMMMMMMM.....good stuff.