Extract Porter Beer Recipe

Category Porter
Recipe Type Extract
 
Fermentables
 3.3 lb M&F Dark Extract
4 lb Alexander's Pale Extract
.5 lb M&F Dark DME
1 lb Crystal Malt (90L)
.5 lb Black Patent
.5 lb Dark Roast
 
Hops
 1 oz. Willamette (Alpha=4.2) 60 min Boil
1 oz. Willamette (Alpha=4.2) 2 min Boil/Steep
 
Yeast Wyeast 1028 
Procedure Steep specialty grains separately.

Extract Pumpkin Ale  

Category Fruit Beers
Recipe Type Extract

Fermentables
 6 lbs Northwestern Golden malt extract
1 lbs amber malt
10 oz pure maple syrup
3 lbs sliced up pumpkin (smaller "sweet" pumpkin, not the big
 
Hops
 1.5 oz Fuggles hops for 60 minutes
.5 oz Fuggles finishing hops
 
Other
 1.5 tsp Nutmeg
1.5 tsp Allspice
2 tsp Cinnamon
1.5 oz fresh grated Ginger root
 
Yeast Wyeast #1056 (American Ale) 
Procedure Cut the pumpkin into 1 inch cubes, but leave out the gooey inside and seeds. Add the pumpkin for the last 10 minutes of the boil along with all the spices.
Leave the pumpkin in the primary, then rack off the pumpkin after about 4 days. I'm going to leave mine in the secondary for two weeks, then bottle-age for another couple of weeks. I really can't wait to taste this one!
 

Fakin' Gammel Brygd

Category Lager Dark
Recipe Type Extract
 
Fermentables
 6-7 lbs German dark malt extract syrup
1 lbs crystal malt
.5 lbs chocolate malt
.5 cups brown sugar (just guessing)
 
Hops
 1 oz Hallertaur hops (boiling)
.5 oz Goldings hops (finishing)
 
Yeast lager yeast 

Fat Wanda's Kolsch Klone  

Category German Ale
Recipe Type All Grain
 
Fermentables
 7 lbs pale malt
1.5 lbs Vienna malt
.75 lbs wheat malt
 
Hops
 1--3/4 oz Hallertauer (5.0%)
.5 oz Tettnanger (4.5%)
 
Yeast Wyeast European ale 
Procedure To keep hop aroma low, the last addition of hops should come no later than 20 minutes before the end of the boil. The trick to this beer is to cold condition it. After 4 days primary and 4 days secondary fermentation at ale temps (~65F), rack again and cold condition at 40F for 12 days. Then prime and bottle as usual.

Feelix the Cat Dark Cherry Lager  

Category Fruit Beers
Recipe Type Extract
 
Fermentables
 3.3 lbs John Bull dark unhopped malt extract
2 lbs Munton & Fison light dry extract
.5 cup black patent malt
 
Hops
 2 oz Cascades hops
3-5 lbs pitted chopped cherries
.5 oz Hallertauer hops
 
Other
 2 tbsp gypsum
1 tsp salt
 
Yeast yeast 
Procedure Steep black patent malt in 2 gallons of water bringing to boil. Strain out grain. Add extract and boil with Cascade hops, gypsum, and salt. Boil 60 minutes. Remove from heat. Add finishing hops and cherries. Steep 30 minutes. Strain into fermenter with cold water to make 5 gallons. Pitch yeast.