IPA Beer Recipe

Category Pale Ale
Recipe Type Extract
 
 
Fermentables
 8 lb. Alexander's Sun Country Pale (Klages) Extract
1 lb. 64l Crystal malt
 
Hops
 .75 oz. Norther Brewer Hops (about 9.8 alpha)
1 oz. Cascade hops (4.6 alpha)
1.5 oz. Cascade hops (4.6 alpha) (dry hopping)
 
Other
 2 tsp. gypsum
 
Yeast Wyeast American Ale Yeast 
Procedure Crack grains and steep in two quarts 150-155 degree water for 45 minutes. Collect runoff and sparge with additional 1.5 gallons water at 170 degrees. Add malt extract & gypsum and bring to boil. Add Northern Brew hops. After 30 minutes, add Cascades. After another 15 minutes, turn off the heat, let cool and then strain into enough cold water to make 5 gallons. Pitch yeast once the wort's at 75 degrees. Ferment for one week. Rack to secondary, adding 1.5 oz. Cascade at this time. Bottle after another week. Serve very cold. 
 

Irish Christmas Stout  

Category Stout
Recipe Type Extract

Fermentables
 4 lbs Mountmellick Irish Stout Extract
3 lbs Munton and Fison Amber DME
.5 lbs (2 cups) Crystal Malt (60 Lovibond)
.25 lbs (1 cup) Black Patent Malt
1 lbs Clover honey
 
Hops
 1 oz Bullion hops (bittering)
.5 oz Hallertau hops (finishing)
 
Other
 12 inches Cinnamon sticks or 6 teaspoons ground cinnamon
4 oz Ginger root, freshly peeled and grated
2 tsp of Allspice
1 tsp Cloves
4 grated rinds from medium size oranges
 
Yeast 1 package WYeast #1084 Irish Stout Yeast 
Procedure Simmer honey and spices in covered pot for 45 minutes. Add cracked grains to 2 gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer. Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5 more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous primary fermentation subsides, rack into secondary. Bottle with 7 ounces corn sugar or 1-1/4 cups DME when fermentation completes. 

Irish Stout  

Category Stout
Recipe Type Extract

Fermentables
 6 lbs dark malt extract
.5 lbs 80L crystal malt
.5 lbs 120L crystal malt
.5 lbs roasted barley
.25 lbs chocolate malt
.25 lbs black patent
 
Hops
 1 oz Bullion hops (Boil)
1 oz Fuggles hops (Finish)
 
Yeast WYeast #1084 
Procedure 1. Bring 1--1/2 gallons water to boil while steeping the crystal malts. Boil for 5 minutes, remove the grains.
2. Add the bullion hops and gypsum, boil for 50 minutes.

3. Add the Fuggles, turn off the heat, put the lid on the brewpot.

4. Sparge the wort into enough water to make 5 gallons.
 

IRS IPA `92  

Category Pale Ale
Recipe Type Extract
This one works for me, but is a bit underhopped, I think. 
Fermentables
 6.6 lbs Northwestern Gold Extract
1 lb Laaglander Light Dried Malt Extract
1.1 lb Roger's (Canadian) Demerara-Style Brown Sugar
.5 lb 6 row Crystal Malt (40L)
 
Hops
 2 oz Bullion Pellets (%AA unknown) -- (90 min boil)
.5 oz East Kent Goldings Whole (4%AA) (15 min boil)
1 oz East Kent Goldings Whole (4%AA) (dryhop - last 7 days before bottling)
 
Other
 1/3 oz Wines Inc. Burton Water Salts
5 gallons distilled water
1 gallon Chicago (soft) tapwater
 
Yeast yeast recultured from 3 bottles of Sierra Nevada Pale Ale 
Procedure Nothing special -- crush the crystal (actually, I used a rolling pin and a ziplock bag) and put the crystal into a mesh grain bag. Suspend the bag in the pot from the spoon as the water and Burton Water Salts go from cool to 165F. Remove and let drain. Bring to boil, add malt extracts and hops in hop bags at the proper times. Chill as quickly as possible. Aerate and pitch. Use blowoff method.

J.B.'s Hot Chocolate  

Category Spiced Beers
Recipe Type Extract
 
Fermentables
 3.3 lb. can Morgan's Light extract syrup
3.3 lb. can Morgan's Amber extract syrup
.5 lb. chocolate malt, crushed
.5 lb. crystal malt, crushed
1 cup molasses
2/3 lb. light honey
 
Hops
 4 oz. unsweetened baker's chocolate, chopped up into small pieces
1.5 oz. Hersbrucker hops (2.9%) for 60 min.
.5 oz. Hersbrucker hops (2.9%) 5 min. steep
 
Other
 2 jalapeno peppers, fresh, cut in half lengthwise
2 serrano peppers, fresh, cut in half lengthwise
2 yellow (pepperoncini?) peppers, fresh (don't know what kind, look sort
jalapeno peppers, but yellow. Similar to Jalapenos in hotness)
5 gallons spring water
 
Yeast 2 pkgs. John Bull dry ale yeast 
Procedure Put grains in cold spring water, heat to boil and remove grains. Add malt extract, molasses and honey. Return to boil. Add chocolate, jalapeno and serrano peppers and boiling hops. Boil 60 minutes. Remove from heat and add aroma hops. Steep for 5 minutes. Strain hot wort into fermenter with VERY cold spring water to make 5 gallons. Rehydrate dry yeast in 1 cup 95 F water for 30 min, then pitch into 75 F wort.
Primary fermentation 70-73 F for 7 days. At this stage, pepper taste wasn't very noticeable. Racked into secondary fermenter, roasted yellow peppers slightly, then cut them into slices and add to secondary. Fermented additional 7 days at 60-63 F.