Goldenflower Ale Beer Recipe

Category Pale Ale
Recipe Type Extract

Fermentables
 3--1/2 lbs Laaglander dry extra light malt
1 lbs fragrant clover honey
 
Hops
 8 grams Galena hops (8% alpha) (boil)
.5 oz Fuggles hops (dry hop)
 
Yeast Wyeast American ale yeast 
Procedure Boil water, malt, honey, and galena hops. Cool, transfer to fermenter (preferably with blow-off tube) and add started yeast. After krausen subsides, rack to carboy with Fuggles in it, ferment until hydrometer readings stabilize, about 5 days, probably. Bottle. Drink young.
Primary fermentation should be around 68-71 degrees fahrenheit. Secondary should be closer to 61-63.
 

Grapefruit Taste  

Category Stout
Recipe Type Extract

Fermentables
 9 lb "Dutch" amber dry malt extract
1 lb Medium Brown Sugar
.5 lb roasted barley
.5 lb chocolate barley
 
Hops
 4 oz Northern Brewer hop pellets AA 8.8%
2 oz Cascade hop pellets AA 5.4%
 
Other
 1 inch of brewers licorish
1 tsp irish moss
 
Yeast Wyeast #1084 Irish Ale yeast 
Procedure I steeped roasted/chocolate barley in 1 gal 160 deg F water for 30 min, strained into kettle, and sparged with 1/2 gal 170 deg F water. Added an additional gal of water and brought to a boil. Removed from heat and dissolved extract and sugar, returned to burner and brought to boil. Added licorish and Northern Brewer hops. Added irish moss at 45 min. Boiled for 55 min and then added Cascade hops. Boiled for additional 5 min and cooled in ice water bath. (total boil 60 minutes).
Strained cooled wort into 2.5 gal of previously boiled and cooled water in primary fermenter (6.7 gal plastic, closed fermentation). O.G. 1.078. Pitched yeast directly from smack pack at 78 deg F. Active fermentation noticable after 12 hours. Primary fermentation was at approx 72 deg for five days. Racked to secondary (5 gal glass) S.G 1.042, tasted fruity but not overpowering. After 13 days total, all fermentation activity ceased. Bottled with 3/4 cup honey. F.G. 1.030.
 

Great Pumpkin Bitter

Category Fruit Beers
Recipe Type Extract
. 
Fermentables
 1 can Cooper's bitter hopped malt syrup
1.5 lbs M&F dry malt extract
.25 lbs black patent malt
1 cup Brer Rabbit molasses
10 lbs pumpkin mush
 
Hops
 .5 oz Tettnanger hop pellets (boil 30 minutes)
.5 oz Tettnanger hops pellets (finish)
.5 cup chopped cilantro
 
Other
 2 sticks cinnamon
2-3 oz fresh grated ginger
.5 oz fresh grated ginger
 
Yeast 2 packs Pasteur champagne yeast
Procedure Steep black patent malt. Remove grain and add extracts. Boil wort 60 minutes with 2-3 ounces ginger, add boiling hops at 30 minutes. At 10 minutes add cinnamon. In last couple minutes, add finishing hops. Prepare pumpkin while wort is boiling: place pumpkin flesh in blender or food processor and mush. Mix chopped cilantro and 1-2 ounces fresh ginger in with mush. Place pumpkin mush, wort, and water to make 6-1/2 gallons in primary fermenter. Let primary fermentation proceed 1 week. Remove pumpkin mush and strain remaining liquid into 5 gallon carboy. Rack again after 3 weeks. Bottle after another 2 months.

Green Chili Amber

Category Spiced Beers
Recipe Type Extract

Fermentables
 .5 lb crystal malt
1 can light malt extract syrup 3.3 lb
1 can amber malt extract syrup 3.3 lb
2.5 lb honey
 
Hops
 2 oz cascade hops (mine were 5.5 aa)
 
Other
 ~1 lb roasted green chile---peel if you want a less roasted flavor to your
 
Yeast ale yeast 
Procedure Steep crystal malt in boiling pot until boil is about to start then remove and add malt extract, honey, and hops. boil for one hour. Pasteurize chile by adding to very hot water (I just put mine in a saucepan and brought it to a boil-and the beer is not very cloudy). Add all to cold water in a fermenter to bring up to 5 gallons then cool, pitch yeasst and ferment. Bottle or keg when fermentation is finished.

Green Chili Beerito  

Category Spiced Beers
Recipe Type Extract
 
 
Fermentables
 7 lbs Alexander's Pale extract
1 lbs Dextrin malt
1 lbs Vienna (presumably Briess)
 
Hops
 .25 oz Kent Golding & 1/4 oz. Clusters after 5 min.
.25 oz KG & 1/4 oz. Clusters after 20 & 40 min.
.5 oz. Mt Hood after 58 min.
 
Other
 2 tsp. gypsum in 60 min. boil
2 whole, roasted Hatch Chiis & 2 oz. chopped New Mexico chilis
 
Yeast Whitbred Lager yeast 
Procedure The grains are mashed at 122F for 30 min; 152F for 10 min; 158F for 20 minutes.
Fermented at 65F for 10 days with Whitbred Lager yeast.