German Malz Bier Beer Recipe

Category Lager
Recipe Type Extract
y. 
Fermentables
 7 lbs light unhopped syrup
2 lbs Cara-pils malt
2 lbs light crystal malt
1 lbs extra rich crystal malt
 
Hops
 .5 oz Hallertauer (5.0% alpha)
1 oz Willamette (4.5 alpha)
 
Other
 1 tsp salt
1 tsp citric acid
1 tbsp Irish moss
 
Yeast Edme ale yeast 
Procedure Mash cara-pils and crystal malt for 2 hours in 140 degree water. Sparge to make 4 gallons. Add syrup and Hallertauer hops. Boil 60 minutes, adding Irish moss in last 30 minutes. Decant to primary, adding enough water to make 5 gallons. Add salt, citric acid, yeast nutrient, and dry hop with Willamette hops.

German Weisen Beer  

Category Wheat Beer
Recipe Type Extract

Fermentables
 1 can Irek Wheat Malt Extract (unhopped)
1 lb Light DME
1 cup Cara-Pils Malt
1 cup Crystal Malt-10L
.75 cup Priming Sugar
 
Hops
 1.5 oz. Hallertauer Hops (bittering)
.5 0z. Saaz Hops (for finishing)
 
Other
 1 tsp. Irish Moss
 
Yeast 1 pack Wyeast #3056 Wheat Yeast 
Procedure Crack all grains and place in grain bag. Dissolve can of malt and DME in 1-2 gal. of water in the stock pot. Add the gab of grain to the pot and adjust the heat to achieve boiling temperature. The instant the water starts to boil, remove the grains from your stock pot. Add the bittering hops and maintain the boil. After 25 minutes, add the Irish moss and continue to boil. After 20 minutes, add the finishing hops and boil for an additional 2 minutes ONLY. Remove the stock pot from the heat and attach a lid. Place the pot in a sink of ice to cool until it reaches 75-80 degrees. Pour the cooled wort into a sanitized fermenter and top off to 5 gallons. Add the active yeast starter. Once fermentation has started, move the fermenter to an area of 55-65 degrees.

Ginger Beer  

Category Spiced Beers
Recipe Type Extract
. 
Fermentables
 3.3 lbs Munton & Fison dark plain malt extract
1.5 lbs Munton & Fison plain dark dry extract
1 cup corn sugar
.75 lbs crystal malt
.5 lbs chocolate malt
 
Hops
 2 oz Cascade hops (boil)
1 oz Fuggles hops (finish)
 
Other
 1 hunk ginger
 
Yeast ale yeast 
Procedure Add crushed grains to 2 gallons cold water. When mixture begins to boil, remove grains. Boil 1 hour with malt extracts, ginger and Cascade hops. Turn off heat, add Fuggles and steep five minutes. Strain into primary, add water to bring to 5 gallons and ferment 3 days. Rack to secondary. Prime and bottle.

Ginger Steamer  

Category Steam Beer
Recipe Type Extract
. 
Fermentables
 6 lb unhopped Amber liquid extract
1 lb 120L Carmel Malt
1/2 lb Victory Malt (25L) (Oven Toasted at 350F for 15 min)
1/2 lb Double Malt (45L)
 
Hops
 .5 oz Cascade (15 min left)
.5 oz Cascade (7 min left)
1 oz Chinnok 13.6 % (Boil)
.5 oz Cascade (2 min steep)
.5 ounce Cascade (dry hop in secondary)
 
Other
 1 oz fresh Ginger indiscriminatly put in the last few minuets of the boil (15 min left)
 
Yeast Wyeast's California yeast 

Gnarly barlewine  

Category Barleywine
Recipe Type Extract
All extract, used light, munich, dark, lager extract 
Fermentables
 6.0 Lbs light malt 
3.0 Lbs munich extracy
1.3 Lbs dark extract
1.3 Lbs lager extract
1.3 Lbs brown extract
10.0 Oz inverted sugar
2.5 Oz challenger hops 1 hour
 
Hops
 2.0 Oz cascade hops for dry hopping
 
Yeast scottish
Procedure Boil all extracts for one hour, pitch yeast, wait for the fermentation to settle. tranfsfer to secondary, dry hop with 2oz cascade hops, pitch a starter of champange yeast. Wait six months, and enjoy.