Krudge Beer Recipe

Category Stout
Recipe Type Extract
Fermentables
 1 can M&F stout extract
1 lbs amber dry malt extract
1 lbs dark malt extract
7 oz black patent malt
7 oz chocolate malt
7 oz roast barley
21 oz crystal malt
 
Hops
 2 oz Chinook hops (boil)
1 oz Centennial hops (boil)
1 oz Cascade hops (finish)
 
Other
 .5 oz gypsum
 
Yeast ale yeast 
Procedure Crush grains; steep at around 150F; sparge with lots of cold water. Add extracts, gypsum, boiling hops. Add finishing hops 5 minutes before end; total time in copper around 45 minutes. Chill brewpot on ice; bring to about 3--1/2 - 4 gallons. Primed with corn sugar. 

Lager  

Category Lager Pale
Recipe Type Partial Mash
 
Fermentables
 7 lbs cracked lager malt
3.3 lbs light unhopped John Bull malt extract
 
Hops
 1.5 oz Northern Brewer hops pellets
1 oz Talisman leaf hops
1 oz Willamette hops pellets
 
Other
 1250 mg ascorbic acid
1 tsp Irish moss
 
Yeast Red Star lager yeast 
Procedure Add grain to 2-1/2 gallons 170 degree water giving initial heat of 155 degrees. Maintain temperature for two hours. Sparge and add malt extract. Bring to boil. Add Northern Brewer hops, Talisman hops, and Irish moss in last 20 minutes of boil. Dry hop with Willamette pellets and cool. Add water to make 5 gallons and pitch yeast.

Lager  

Category Lager Pale
Recipe Type Extract
 
Fermentables
 3.3 lbs Northwest malt extract
1 lbs light dry malt
.5 lbs Munich malt
2 lbs Klages malt
 
Hops
 1 oz Hallertauer hops (5.1 alpha)
.25 oz Nugget hops (11.0 alpha)
1 oz Hallertauer hops (finish)
 
Yeast Wyeast #2042: Danish 
Procedure Start yeast ahead of time. Mash Munich and Klages malts together. Sparge. Add extract and boiling hops. Boil one hour. Add finishing hops. Chill to 75-80 degrees. Pitch yeast. When airlock shows signs of activity (about 6 hours) put fermenter in the refrigerator at 42 degrees. After one week, rack to secondary and ferment at 38 degrees for two more weeks. Bottle or keg.

Lageresque Ale  

Category Pale Ale
Recipe Type Extract
 
Fermentables
 4 lbs Alexanders light unhopped malt extract
1-1/2 lbs Light dried malt extract (DME)
 
Hops
 5 AAU's of your favourite bittering hops (e.g., 1/2 ounce. Of 10% alpha chinook)
1-1/2 oz Hallertauer or Tetnanger hops for finishing
 
Yeast Ale yeast (Wyeast American Ale #1056 aka Sierra Nevada
Procedure Dissolve the extracts in 5 gallons of brewing water. Bring to boil. After 15 minutes, add bittering hops. Boil 60 minutes total. Turn off heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack to fermenter, fill to 5 gallons, pitch yeast, relax, etc.
 

Lambic  

Category Belgian Ale
Recipe Type All Grain
. 
Fermentables
 7 lbs 2-row Pale Malted Barley
.5 lbs crystal malt
 
Hops
 1 oz Chinook hops
1 oz Willamette hops
1 oz Northern Brewer leaf hops
 
Other
 3 1/2 brewers' flaked wheat
.75 cup dextrose (priming)
 
Yeast 1 teaspoon yeast nutrient
Procedure Baked all hops for 1 hour at 300 degrees and left 3 days in the open air. Mash grains and flaked wheat in 14 quarts of 130 degree water with 1 tsp gypsum added, for 5 minutes. Protein rest for 20 minutes at 140 degrees. Starch conversion for 60 minutes at 158-155 degrees. Mash out 10 minutes at 170 degrees. Sparge with 170 degree water. Boil 2 hours with hops added near the beginning. Cool. Pitch yeast. After 12 days I pitched the Pediococcus. I have to admit, I didn't much care for the taste of either the beer or the starter solution. It only took about 10 days (and some premature hot weather) to produce decided ropiness, so I pitched the Brettanomyces.