Generic Ale Beer Recipe

Category Pale Ale
Recipe Type All Grain .
 
Fermentables
 9 lbs 2--row Harrington malt
 
Hops
 1 oz Chinook hops
 
Yeast Edme ale yeast 
Procedure Use standard mashing procedure. I always add 1/4 of the hops after the boil so a nominal attempt at aroma is SOP.

Generic Stout  

Category Stout
Recipe Type All Grain
 
Fermentables
 9 lbs klages
.5 lbs chocolate malt
.5 lbs roast barley
1 lbs 80L crystal
.75 stick brewers licorice
1 lbs brown sugar
 
Hops
 2 ozs. fuggles
 
Yeast Wyeast London ale yeast 
Procedure I used my standard infusion mash @ 152F, boiled for 90 min. with 3 hops additions, force-chilled and pitched. The yeast (a 1-qt starter) took 36 hours to take off, then pumped up to a nice krauesen.

Geordie Brown Ale  

Category Brown Ale
Recipe Type Extract
 
Fermentables
 2 cans Geordie Extra Strong ale extract
1 cup dark brown sugar
2 cups corn sugar
.5 lbs crystal malt
.5 cup maltodextrin
 
Hops
 1 oz Willamette leaf hops
 
Other
 .5 tsp Irish moss
 
Yeast 
Procedure Bring grain to boil in 1 gallon water; remove grain when water starts to boil. Add another 1/2 gallon of water and bring to boil again. Add extract and sugars, boil for 15 minutes. Add Irish moss and hops for last 5 minutes of boil. Put it in fermenter with enough water to make 5 gallons. Add ale yeast and wait.

George's April's Fool Bock  

Category Lager Bock
Recipe Type Extract

Fermentables
 3.3 lb Beirkeller Dark Malt Extract
4 lb Laaglander Dutch Bock Hopped Malt Extract
 
Hops
 0.5 oz Tettnanger Hops (4.3%AA)--flavor, 15 minutes
0.5 oz Tettnanger Hops aroma--added at end of boil
 
Yeast Wyeast 1007 German Ale Yeast 
Procedure Dissolved malts in 3 gallons of warm water. Boiled for 30 mins. Added flavor hops and boiled an additional 15 minutes. Removed from heat and stirred in aroma hops. Ice bathed for 20 minutes to 90*F. Added to *new* carboy (which I have nicknamed "Bertha") that had 2.5 gallons of cold tap water. Added more tap water to yield 5 gallons. Shook the hell out of the carboy (no I did not roll it around the floor this time). Shook some more.
Pitched yeast and shook some more. Popped an airlock onto the carboy and went to bed at 1:00 AM. This morning I am happy to report I have a krausen starting.
 

German Hefe Weizen  

Category Wheat Beer
Recipe Type All Grain
. 
Fermentables
 15 lbs Ireks Wheat Malt
10.5 lbs DeWolf-Cosyns Pils Malt
 
Hops
 2 oz 4.6% German Hallertauer Pellets (assume 25% utilization) 60 min
 
Yeast Weihenstephan Weizan Yeast (96? 69?) 
Procedure Preboil all water, chill, and siphon off of sediment.
Mash in at 99F, hold for 15 minutes.
Boost to 122F, hold for 15 minutes.
Perform first decoction with thickest 40% of mash. Heat in 15 minutes to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for 20 minutes. Mix back into mash tun over 10 minutes.
Hold at 147F for 20 minutes.
Perform second decoction with 30% of mash. Heat in 15 minutes to 160F, hold 15 minutes. Heat in 15 minutes to boiling. Boil for 10 minutes. Mix back into mash tun over 10 minutes.
Sparge at 172F to collect 15 gallons.
Boil two hours.
After hot break occurs collect one gallon of speise (wort) for priming.
Add hops for last 60 minutes.
Pitch yeast at 58F. Allow temperature to rise to 65F over three days.
Bottle with 1 4/5 qts speise per 5 gallons.
This process took about 10 hours from start to clean up excluding pre-boiling the water. I am quite happy with this beer. It has a smoothnes that I have not tasted with my other Hefe Weizen's that I attribute to the unhopped speise. I found Eric Warner's book quite helpful and pretty much followed his guidelines verbatim. I was surprised at the very easy sparge. I did stir after one hour and recirc 1/2 gallon. The run-off was clear and I had no stuck mash problems.