John's Raspberry Ale Beer Recipe
Category Fruit Beers
Recipe Type Extract
Fermentables
6 lbs Williams' English Light malt extract
.5 lbs crystal malt (unknown Lovibond)
4 lbs raspberries
Hops
2 oz Hallertauer hops (4.0 AA%) (45 minutes)
.5 oz Hallertauer hops (4.0 AA%) (5 minutes)
Yeast Wyeast liquid yeast (London ale)
Procedure Prepare 1 quart starter two nights before. Purchase some fresh raspberries (if possible. Try local farmer's market). Freeze raspberries night before brewing to break down cell walls. Pre-boil some water. Cooled some and freeze some. Prepare wort as usual by steeping crystal malt in 150-160F water while the brew pot water is heating up and sparg into the brewpot. Boil about an hour. Add 2 ounces Hallertau at 15 minutes and another 1/2 ounces at end of boil. At the end of the boil, toss all the raspberries into the brewpot and let sit for fifteen minutes. Wort was pretty cool by then. Toss *everything* into the fermenter. (With the raspberries in there, I figured I couldn't get any S.G. readings, so I didn't try.)
Jolly Rancher Beer
Category Fruit Beers
Recipe Type Extract
Fermentables
3.3 lbs Liquid Light Malt Extract
3.3 lbs Liquid Amber Malt Extract
.75 cup priming sugar
Hops
1.5 oz hallertau hops
Other
4.0 oz L.D. Carlson Blueberry Extract
Yeast Ale yeast packet
Procedure Boil 1.5 gal cold water, add all malts and .75oz hopps, at last 10 min, add balance of hopps, and at 5 min add blueberry extract.
I piched the yeast at 70 deg. and racked into secondary after 3 - 4 days, and bottled after another 5 days. It is very smooth, and dfoes tast like a grape jolly rancher
Josh's Better Xingu
Category Stout
Recipe Type Extract
Fermentables
6.6 lbs M&F Dark Extract
1 lbs Crystal Malt
.5 lbs Chocolate Malt
.25 lbs Black Patent Malt
.25 lbs Roast Barley
Hops
2 oz Northern Brewer (Boiling only. No finishing hops)
Other
.5 lbs Lactose
.75 cup Dextrose (priming)
Yeast Wyeast 1028
Procedure Crack and steep specialty grains at 150 degrees for about an hour in 1/2 gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract and gypsum. When boiling, add the hops. Boil for one hour. Add the lactose to the boil for the last 15 minutes.
Kahlua Stout
Category Stout
Recipe Type All Grain
Fermentables
5 lbs 2-row barley
2 lbs 120L caramel malt
2 lbs 20L caramel malt
2 lbs British crystal
1 lbs wheat malt
1 lbs roast barley
Hops
2 oz Northern Brewer hops (boil 75 minutes)
.5 oz Styrian Golding hops (boil 75 minutes)
Other
1 lbs dextrin
Yeast Whitbread ale yeast
Procedure Mash at 160 degrees F. Add kahlua extract to primary before pitching yeast
Kentucky Sour Mash Beer
Category Sour Mash
Recipe Type All Grain
Fermentables
8.5 lb American 2 row malt
1.5 lb Rye malt
1 lb Cara Pils malt
1 lb 120L Crystal malt
.25 oz Black Patent malt - finely crushed
Hops
1 oz Galena hops (60 min) AA=11.5%
.5 oz Cascade hops (30 min) AA=4.6%
.5 oz Cascade hops (15 min) AA=4.6%
.5 oz Fuggles hops (2 min)
Other
2 tsp Gypsum per 5 gal RO water
.5 tsp Epsom salts per 5 gal RO water
.25 tsp table salt per 5 gal RO water
.25 tsp powdered Irish Moss (10 min)
Yeast Yeast Labs American Ale yeast
Procedure Add 2 lb of 2 row malt to 0.5 gal 130F water
Mash malts 30 min @ 122F
Add 1 pt boiling water
Mash malt 30 min @ 140F
Add 1 pt boiling water
Mash malt 30 min @ 158F
Mashout @ 175F for 5 minutes
Cool to 90F and stir in yogurt culture
Sour for 2 1/2 days
Add remaining malt to 2.5 gal 130F water
Mash malts 30 min @ 122F
Add 3 qt boiling water
Mash malts 30 min @ 140F
Add 3 qt boiling water
Mash malts 30 min @ 158F to conversion
Add Black Patent malt
Mashout at 175F for 5 minutes
Combine mashes
Sparge at 170F
Boil for 75 min Cool and pitch yeast
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