Harvey's Blue Beer Recipe  

Category Fruit Beers
Recipe Type All Grain
 
 
Fermentables
 5.5 lbs Hugh Baird Pale Malt
.5 lb Crystal Malt
1 lb b Wheat Malt
.5 lb Corn Sugar
4 Cups Blueberries
 
Hops
 .5 oz Willamet Hops (boil)
.25 oz Saaz Hops (10 minutes)
 
Yeast Yeast of your choice Wyeast 1056 or Coopers Dry is preferred by us
Procedure Mash in 9 qts 140 F. water, raise to 152 F and convert for 90 minutes. Mash out 5 minutes at 168 F. Sparge with 5 gal. of 168 F acidified sparge water. Boil 60 min to 90 min or until volume adequately reduced. Mash berries with potato masher in bowl with corn sugar untill a pulpy mess. Add to hot wort when it has cooled to about 180 F and cover and let sit around 20 minutes, then chill as normal (we use an imersion chiller, berry bits could clog a counterflow) and ferment. 

Hazelnut Brown  

Category Brown Ale
Recipe Type Extract
 
 
Fermentables
 6.6 lbs N.W. Gold liq. extract
.5 lb. M&F pale ale malt
.5 lb. M&F crystal malt (60 L ?)
1 lb. Cara-pils
 
Hops
 1.5 oz. Willamette (or Fuggle) 60 min. boil
1 oz. Willamette or Fuggle (aroma) 5 minute steep
 
Other
 1 tsp Irish Moss (15 min rrom end)
1.5 bottles All Natural Hazelnut Flavoring at bottling
2 tsp. gypsum
 
Yeast Wyeast British Ale 
Procedure Mash grain at 160 F. 

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.
 

Heavy Weather  

Category Pale Ale
Recipe Type Extract
I
 
Fermentables
 1 can Munton's yorkshire bitter
2 lbs light malt extract
1 lb dark malt extract
 
Hops
 1 oz goldings hops
 
Other
 .25 tsp irish moss
1 whole vanilla bean (use 1/2 if you hate a sweetish beer)
 
Yeast Munton's ale yeast 
Procedure Boil with 1 1/2 gals H2O for 60 mins. add 1/2 the hops, irish moss, and vanilla bean at 15 mins before end of boil. Toss the rest of the hops in 3 mins before done boiling. Have 3 1/2 gals chilled H20 in fermenter and filter in the wert through strainer. Get the batch to 75f or so and pitch the yeast (rehydrated). Agitate the wort, stick on the air lock, and lock it away in the fridge (35f) for 9 days. Prime w/ 3/4 cup corn sugar and bottle away. It was quite drinkable after 2 weeks in bottles, but the longer it stays there, the better it gets.