Jazz Berry Juice Beer Recipe

Category Wheat Beer
Recipe Type Extract
 
 
Fermentables
 6.6 lbs Alexanders Unhopped Wheat LME (60/40)
1 lbs Malted Wheat
4.5 # Rasperries, frozen, thawed, strained (48 oz of juice)
5/8 c. Bottling Sugar to prime
 
Hops
 1 oz. Mt.Hood Hop Pellets (boil) 5.5 AA
1 oz. Hallertauer Hersbrucker Plugs (at 45 min) 4.6 AA
 
Other
 .5 tsp Gypsum (rehydrated 20 min.) in boil
.5 tsp Irish Moss (rehydrated 20 min.) last 20 min. of boil
 
Yeast 1 pkg Wyeast Bavarian Wheat Liquid Yeast (in starter) 
Procedure Place wheat malt in bag, in cold 2.5 g water in pot, bring to 160 deg. and hold 1 hour. Remove grain bag. Pour 2 cups or so of water over bag to rinse good stuff back into the pot. Add LME, bring to boil. Add boil hops and gypsum. at 40 min add Irish moss, at 45 min add HH hops. At 1 hour, cool pot in water bath (tub) till 70 deg., about 40 min. Strain into carboy holding 2 gal preboiled, cooled, filtered water. Aerate Fully. Pitch yeast starter, aerate again. My ferment started at 6 hours. Rack to secondary after 5 days on top of the juice from the raspberries. I bottled at 23 days.

Jeff's ESB Extra Special Basenji Bitter  

Category ESB
Recipe Type All Grain

Fermentables
 2 lbs. British Crystal Cracked Grains
6 lbs. Dutch Amber Dry Malt Extract
1 Cup English Light Dry Malt Extract (for priming)
 
Hops
 1.5 oz Cascade Hops (finishing hops)
.5 oz Cascade Hops (for hop tea at bottling)
2.25 oz Northern Brewer Hops (for brewing)
 
Other
 2 tsp Sparkolloid (last 15 minutes of boil)
2 tsp Irish Moss (last 30 minutes of boil)
 
Yeast 1 pkg. CWE A6 Dry Yeast 
Procedure Put British Crystal cracked grains in straining bag and add to 2 gal. cold water. Heat to boil, removing grains just before boil starts. Sparge grains. Add Dutch Amber DME. Boil 1 hour. Add Northern Brewer in straining bag to wort. Boil. Add Cascade finishing hops 1 minute before end of boil. Remove from heat and let hops steep for 10 minutes. Sparge. Make a starter from 1 cup wort and 1 cup water, add yeast. Add enough water to top off to 5 gal. Pitch starter. Ferment for 1 week. Rack to carboy for 3 weeks. At bottling, siphon out 2 cups of beer and warm on stove. Dissolve English Light DME into hot beer and bring to boil. Add 1/2 oz Cascade hops and steep for 10 minutes. Pour primer in bottling bucket and siphon carboy into bucket. Bottle. Let bottles condition for 3 weeks.

Jim's 90 Schilling Scotch Ale  

Category Scottish Ale
Recipe Type All Grain

Fermentables
 8 Lbs British Pale Ale Malt 2-row
1 Lb Carapils Malt
1 Lb Peated Malt
1 Lb Biscuit Malt
1 Lb 90L Crystal Malt
3 Oz Roasted Barley
1 2/3 cup gold dry malt for bottling
 
Hops
 3 Oz Kent Goldings 5% alpha acid leaf hops
2 Oz Fuggles 4% alpha acid plug hops
 
Other
 3 tsp Irish moss
10 Gallons artesian drinking water
 
Yeast #1728 WYeast Scottish ale liquid yeast 
Procedure PREPARATION: Prepare a 2-3 quart yeast starter ahead of time. Scotch ale needs a high pitching rate.
MASH: Use a single step infusion mash for all 12 lbs. of grain. Mill grains and add to 3 gallons Artesian water at 180 degrees F in the mash tun. Mash should stabilize at ~158 degrees F. The mash should be on the thick side. Hold temp at about 158 degrees F for 90 minutes for conversion. Stir in the roasted barley about 5 minutes before sparging. Sparge with 5 gallons water initially at 180 degrees F. This will stop conversion for the mash out. Sparge slowly for about 45 minutes. You should get about 5.5-6.0 gallons of wort.

BOIL: Total boil time 90 minutes. Bring to a boil rapidly and stir after 2-3 minutes. This will lightly carmelize the wort to enhance the flavor. Add all 5 ozs. of hops. Scotch ale does not have a flavor or aroma hop profile. Keep a rolling boil and stir well for good hop utilization. You will lose about 1 gallon of water to evaporation. Add Irish moss about 15 minutes before the end of the boil. Cool in cold water sink bath or wort chiller. Filter into primary fermenter and cool to 75 deg. F.

FERMENT: Pitch yeast starter. Rack to secondary after 5-8 days. Leave in secondary until fermentation is complete. Bottle and condition at ~60 degrees F for six to eight weeks.
 

Joan's Potholder Oatmeal Stout  

Category Stout
Recipe Type All Grain

Fermentables
 5 lbs 2--row pale malt
1.5 lbs steel cut oats
.5 lbs malted wheat
1.5 lbs 80 L. crystal malt
1 lbs black patent malt
1 lbs chocolate malt
1 lbs roasted barley
.5 lbs Cara-pils malt
3 lbs dark Australian DME
 
Hops
 1 oz Chinnok pellets (13.6% alpha) (boil 60 minutes)
.5 oz Perle pellets (8% alpha) (boil 35 minutes)
.25 oz Hallertauer pellets (3% alpha) (boil 35 minutes)
.25 oz Tettnanger pellets (3.4% alpha) (boil 35 minutes)
.75 oz Hallertauer (steep for aroma)
.75 oz Tettnanger (steep for aroma)
1 oz Cascade (dry hop)
 
Other
 .5 lbs lactose
1 tsp Irish moss
 
Yeast Wyeast Irish ale yeast 
Procedure Single-step infusion mash, partial mash recipe.
Strike Temperature 170 into 12 liters of treated water, alla burton on trent. Note This was a little too thick, so use a little more water. Mashed for 45 minutes, 170 F. proteolytic step for 10 minutes. Sparged for almost two hours, while adding runoff to brew kettle to get boiling. Sparge SG ran from 1.09 down to about 1.025 when I had enough wort. Added 3 lbs DME (Dark Australian) to bring wort to 1.06 SG. I added 8 oz. of lactose and a tsp. of dry moss before killing the fire.

I pitched a large starter of the Irish Wyeast strain and got lots of blow off. I had extra wort in a 4 liter auxillary. I used this to fill up the secondary afer racking off the lees. Dry hopping was done in the secondary with the cascade. After 2 weeks, the SG was only down to 1.03, and fermentation was very slow.