Franko's Magnificent Eichenweizzen Beer Recipe

Category Wheat Beer
Recipe Type Extract
 
Fermentables
 1 lbs light dry extract
3.3 kg Ireks wheat extract
 
Hops
 1 oz Hallertauer (7.5% alpha)
.25 oz Hallertauer (7.5 alpha) (finish)
 
Other
 1 tsp Irish moss
1 oz Oak chips
 
Yeast Wyeast 3056 Bavarian Wheat 
Procedure Boil 1--1/2 gallon water. Add Irek's wheat extract, 1 pound dry malt extract, and 1 ounce Hallertauer. Boil 40 minutes. Add 1/2 ounce finishing hops, 1 ounce oak chips, and 1 teasppon Irish moss. Let cool. Add water to bring volume to 5 gallons. Pitch yeast

Free Time Raspberry Brew  

Category Fruit Beers
Recipe Type Extract
. 
Fermentables
 .53 kg Dried malt extract
1 kg Plain light malt extract
 
Hops
 1.5 oz Tettnanger Hops (boiling)
.5 oz Tettnanger Hops (finishing, 1 min.)
 
Other
 .47 kg Dextrose
5 cans Welch's Frozen conc. raspberry cocktail (341 ml cans)
 
Yeast 1 pck Coopers Brewery Pure Brewers Yeast 
Procedure Boil wort for one hour. Sparge into glass carboy, then add raspberry conc. and water. Starting SG: 1.049. Wait. Bottle. Wait. Enjoy. The brew is named "FREE TIME" because it was brewed on Oct. 29, 1994, the end of day-light savings time

Frosty Toad British Ale  

Category Pale Ale
Recipe Type Extract
. 
Fermentables
 1 CAN Edme DMS malt syrup (3.3 LB.)
3 LB. Amber Dry Malt Extract
1 LB. English Crystal Malt 50/60 L
.75 Cup Dextrose for priming or 1 1/4 cup Dry Malt Extract
 
Hops
 2.5 oz Cascade hop pellets (11 HBU) - (Boil) 60 min.
.5 OZ. Fuggles hop pellets - (Finish) when heat is removed
 
Other
 2 Tbsp. Gypsum
1 tsp. Irish Moss (add 15 min. before end of boil)
 
Yeast Liquid British Ale Yeast (Yeastlab A04 or Wyeast 1098) 
Procedure Add the gypsum to cold water and heat to 170 degrees. Steep the crushed crystal malt in a straining bag for 15 minutes at 170 degrees. Remove the straining bag, add malt extracts, the cascade hops and bring to a boil. Boil for 60 minutes. Add Irish Moss 15 minutes before the end of the boil. Add the Fuggles when the heat is turned off. 

Fruit Galore  

Category Fruit Beers
Recipe Type All Grain
 
Fermentables
 10 lbs Klages pale malt
.5 lbs amber crystal malt
 
Hops
 2 oz Cascade(4.9%)
 
Other
 3 lbs depitted & sliced fruit
7 ea oranges and peels diced(didn't remove pith)
2 ea lemons and peels diced(didn't remove pith)
1 tbsp ground nutmeg
3 tsp whole cloves 5 2" sticks cinammon
.5 cup fresh grated ginger root
 
Yeast William's English Brewery Ale yeast(from 12ounce starter) 
Procedure Mash Klages and crystal malt at 158 degrees for 90 minutes. Sparge. Bring wort to a boil and add hops. Boil for 1 hour. Add fruit and spices during final 10 minutes of boil. Cooled to 80 degrees in half-hour and pitched. Racked after 5 days, and noted rocky head from fruit pulp. Added 2 tablespoon dissolved gelatin after 12 days. Bottled after 15 days. NOTE: I forgot the Irish Moss.

Full Moon Ale

Category Scottish Ale
Recipe Type Extract
 
Fermentables
 6 lbs dark Australian DME
1 lbs caramel crystal malt
.75 cup corn sugar (priming)
 
Hops
 1.5 oz Willamette hops
1.5 oz Fuggles hops
 
Yeast 1 pack Wyeast #1098: British Ale
Procedure Boil 2 gallons of water and turn off heat. Add crystal malt and steep about 15 minutes. Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain into pot. Heat to boiling and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops. Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to secondary after 4 days top off with enough water to make 5 gallons. After 4 weeks, prime and bottle.