Hershell Chanukah's Mulled Atheist Ale Beer Recipe

Category Spiced Beers
Recipe Type Extract

Fermentables
 1 3--kg Irek's wheat extract
2 lbs crystal malt (40L or lower)
2 lbs honey (more if you want it stronger)
 
Hops
 15 HBU boiling hops
2 oz finishing hops (e.g.
 
Other
 2 oz fresh ginger
10 cloves lightly crushed
1 tsp allspice
2 tsp cinnamon
.5 of lightly crushed (or less---maybe 1/4 nutmeg)
1/4 tsp irish moss
 
Yeast Whitbread ale yeast 
Procedure Add spices in last 10 minutes or so of boil.

High Altitude Barleywine  

Category Barleywine
Recipe Type All Grain

Fermentables
 15 lb English 2-row
2 lb english crystal 53 deg
 
Hops
 2 oz centennial aa=10.2% for 60 min
3 oz cluster aa=7.2% for 45 min
2 oz american northern brewer aa=7.7% 30 min
2 oz american northern brewer. aa=7.7% 15 min
2 oz american northern brewer 5 min
2 oz american northern brewer 2 min
 
Yeast Wyeast British ale yeast 
Procedure Mash in at 115 deg f hold 30 min; add boiling water and heat to 140 deg f 30 min; add heat to 156 deg f hold until conversion is complete. Sparge with 7 gal 170 deg f water for 60 min, collect approx 8 gal wort. Boil 60 min without hops, then boil another 60 minutes, adding hops according to times listed above. Immersion chill for 20 min to 72 deg f. Allow to settle for 30 min in boil pot. Split in to 2 2.5 gal batches. Add 0.7 liter wyeast british ale starter in 1.080 wort to each 5.2 gal final volume in carboys.

High-Gravity Bock  

Category Lager Bock
Recipe Type All Grain
 
Fermentables
 8 lbs pale malt
1 lbs Vienna malt
.5 lbs chocolate malt
2.5 lbs dark extract syrup
2.5 lbs light DME
 
Hops
 1 oz Chinook 12.5% alpha boil
1 oz Hallertau finish
 
Yeast yeast 
Procedure Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss . I used Wyeast London Ale because it's what I had.

Historic Porter  

Category Porter
Recipe Type All Grain

Fermentables
 9.7 lb EDME pale malt
0.75 lb British crystal (~60L)
4 lb California concentrates light extract
 
Hops
 1.6 oz Nuggett (14.5%) @ 60 minutes
1 oz Goldings (5.7%) @ 5 minutes
0.2 oz Willamette (?%) @ 5 minutes
 
Yeast Wyeast #1007 European 
Procedure The high kilned malts were selected as what I had left over from a previous experimental series of beers, not by any deductive process.
This was fermented rather warm for 5 days with WYeast 1007 (European). It was then transferred to a 5 and a 1 gallon fermenter with the following dry hops proportioned up: .4 oz Goldings (5.7%) .2 oz Willamette (4.8%). The 1 gallon fermenter also received some of Yeast Lab's Brettanomyces lambicus.

The 5 gallon was bottled after 16 more days, the 1 gallon after 45 days, at which time it had some odd, hard-looking white colonies on top. FG's were 27 and 26 (+/-2) respectively.