Hot Weather Ale Beer Recipe 

Category Pale Ale
Recipe Type Partial Mash

Fermentables
 3 lbs pale malted barley
3 lbs Blue Ribbon malt extract
1 cup corn sugar (priming)
 
Hops
 2 oz Willamette hops
.5 oz Kent Goldings hops
 
Yeast 1 pack Red Star ale yeast
Procedure Mash the 3 pounds of plain malted barley using the temperature-step process for partial grain recipes described in Papazian's book. Boil 30 minutes, then add the Blue Ribbon extract (the cheap stuff you get at the grocery store) Add Willamette hops and boil another 30 minutes. Add Kent Goldings in last 5 minutes. When at room temperature, pitch yeast. Ferment at about 68 degrees using a 2-stage process.

Hurricane Helles  

Category Lager
Recipe Type All Grain
Here's a nice Munich Helles lager recipe I've been using for the last year or so - makes a very drinkable beer. It's based on a recipe in Miller's 
Fermentables
 7 lb two-row lager malt
1 lb vienna malt
 
Hops
 6-8 HBU Tettnang, 1 addition at 45 minutes
 
Yeast Wyeast 2308 Munich Lager from 1/2 gallon starter
Procedure Mash schedule: 30 minutes @ 122F, 30 minutes @ 140F, 30-60 minutes @ 155F, 10 minutes @ 165F, sparge 5 gallons @ 168F.
Chill to 48F and pitch yeast. Ferment 2 weeks @ 48F, rack to secondary and let temperature rise to mid 50's for diacetyl rest for 2-3 days. Then back to 32F for lagering 4-6 weeks.
 

Ides of March Ale  

Category Pale Ale
Recipe Type Extract
 
Fermentables
 1 can Coopers Ale Kit
1.5 lbs light dry malt extract
1 lbs rice syrup
.25 lbs Black Patent malt
.25 lbs chocolate malt
.25 lbs 40 deg crystal malt
.5 cup corn sugar - bottling
 
Hops
 1.5 oz Willemette whole hops
 
Other
 1 cup brewed Kenya AA coffee
 
Yeast 
Procedure In three gallons of brewing water, put Black Patent and Chocolate malt. Bring to a boil. After boil just starts, strain out grains. Add coffee, crystal malt, rice syrup, dry ME and 1.5 ounce willemette hops. Boil 45 min. Add Cooper Ale Kit, and continue to boil 3 to 5 min. (much longer and the finishing hops in the Coopers kit make the brew bitter). Cool and pitch with Ale yeast from the Cooper Kit. Ferment 7 days. Rack and add finings (or polychlar). When settled, bottle with corn sugar.

Imperial Stout  

Category Stout
Recipe Type All Grain
 
Fermentables
 1 lbs Wheat malt
1 lbs Crystal malt (60L)
1 lbs Belgian Biscuit
.75 lbs Chocolate malt
.75 lbs Black Patent
.5 lbs Roasted Barley
2 lbs dark brown sugar
5--1/2 lbs Belgian Pale malt
3 lbs Dextrine malt
3 lbs Belgian Carapils
2 lbs Belgian Special-B
 
Hops
 1 oz Bullion hops (10%)
1 oz Cascade hops (5.9%)
1 oz Kent Goldings (4.9%)
1 oz Fuggles (3.1%)
1 oz Mt. Hood (3.5%)
 
Other
 2 Licorice 
 
Yeast Wyeast Chico ale yeast 
Procedure Mashed 1 hour at 160 F. Collected 7 gallons, boiled down to 5--1/2 gallons.
Submitted by: Chris Campanelli 

Independence Porter  

Category Porter
Recipe Type Extract

Fermentables
 6.6 lbs Munton & Fison amber malt extract
0.5 lbs Munton & Fison light dry malt extract
0.5 lbs chocolate malt, crushed
 
Hops
 2.5 oz Cascade hops pellets, boiling (55 min) (note: for 2 oz, alpha =0.5 oz, alpha = 4.7)
0.5 oz Hallertauer hops pellets, finishing (steep during chilling)
 
Other
 2 tsp gypsum
 
Yeast 1 pack Whitbread dry ale yeast 
Procedure The chocolate malt grains were crushed and added to approximately one gallon of water and slowly heated. Before a boil was reached, grains were removed and sparged through two strainers, (one coarse and one medium). The malt extract, gypsum, and boiling hops were added and boiled for 55 minutes. About 15 minutes from end of boil, yeast was rehydrated by standard method [note: standard method consists of removing 1 ladleful (approx. 1/4 cup) of boiling wort and diluting to 1 cup with cold water in a sanitized 2-cup Pyrex measuring cup. It is then cool enough to add the yeast immediately. The Pyrex cup is covered with plastic wrap, sealed with a rubber band.] At end of boil, immersion wort chiller was placed into brewpot, the finishing hops was added, and the brewpot was removed from the heat. The pot was immediately transferred to the sink and the chilling begun. The brewpot lid was placed over the chiller and the gap between pot and lid was sealed with plastic wrap. After chilling for approximately ten minutes, the wort was transferred to the primary, straining out the hops pulp in the process. Wort was diluted to five gallons with jug-aerated water. [Note: jug-aerated water refers to the following: cold tap water is added to the fermenter 1/2 gallon at a time to make 5 gallons. Each 1/2 gallon is shaken vigorously for 30 - 60 seconds in a sanitized plastic gallon jug to aerate. This may also help dechlorinate the tap water.] Some cold tap water was blended with warm to produce a final temperature between 65 and 70 degrees in the fermenter. The yeast was pitched immediately. The original gravity was measured to be 1.060 at approx. 67 degrees --> 1.061 corrected. Fermentation was carried out at approximately 62 degrees. Primary fermentation continued to 18-Nov-92, when beer was racked to the secondary fermenter. Batch was kegged on 7-Dec-92; final gravity: 1.015 @ 60 degrees --> 1.015 corrected. Alcohol content was computed to be 6.0375% by volume, 4.83% by weight.