Light Wheat Lager Beer Recipe

Category Lager Pale
Recipe Type Extract
 
Fermentables
 3.3 lbs M&F light extract
1 lbs Malted wheat
 
Hops
 .75 oz Hallertauer (boiling)
.25 oz Hallertauer (finishing)
.25 tsp Alpha Amylase
 
Other
 2 tsp Gypsum
1 tsp Irish Moss
.75 cup Dextrose (for priming)
 
Yeast Wyeast Pilsner Culture 
Procedure Mash the wheat with Alpha Amylase at 135 degrees for 1-3 hours in 1 quart of water. Test with Iodine. Sparge with 3 quarts of water and boil before adding the extract to avoid enzymatic changes to the barley malt. Irish Moss for the last 10 minutes of the boil and the finishing hops for the last 2 minutes. Ferment at 40-45 degrees for 6 weeks to 3 months. I found that all the starch completed conversion at the end of one hour. I held the mash temp at 130-135 in about 1 quart of water by mashing in a microwave oven with a temperature probe. The dissolved sugars were fairly low. SG was 1.027.

Lima Bean Ale  

Category Spiced Beers
Recipe Type All Grain

Fermentables
 5 lbs 6-row lager malt
3 lbs lima beans, cooked and broken up with a potato masher
1 lbs crystal malt
 
Hops
 0.75 oz. Northern Brewer Hops (60 minutes)
0.5 oz. homegrown hops (mixture, 20 minutes)
0.5 oz. homegrown hops (mixture, finish)
 
Yeast Wyeast 1098 
Procedure I did a step infusion mash and sparged to a volume of 6 gallons. I collected 4.5 gallons of 1.042 wort afterward and fermented with Wyeast 1098.

Limey Bastart Pale Ale  

Category Pale Ale
Recipe Type Extract

Fermentables
 7.0 Lbs LIght LME
0.5 Lbs Crystal Malt 60L
1.0 Oz Chocolate malt
 
Hops
 1.0 Oz East Kent Golding (5 AAU)
0.5 Oz Fuggles (5 AAU)
 
Other
 1.0 Pinch Irish Moss
 
Yeast White Lab Burton Ale Yeast 
Procedure Bring 5 Gal water to 150-160 degrees. Steep grains in grain sock for 20 min. Bring water to boil Add LME Add 1 oz EKG's (60 min) Add .5 oz Fuggles (last 20 min of boil) Add Irish Moss (last 2 min)

Liquid Fruit Cake  

Category Spiced Beers
Recipe Type Partial Mash
 
 
Fermentables
 3 lbs Pale Ale Malt
1 lb 40 degree Crystal
.5 lb Wheat Malt
3 oz Chocolate Malt
3.3 lb Light Liquid Malt Extract (I used Munton & Fisson)
3 lb Laaglander Light DME
2 lb lOrange Blossum Honey
 
Hops
 5 HBU bittering pellets, I used Styrian Goldings (60 minutes)
.5 oz Flavor Hops (Styrian Goldings Again, 15 min)
 
Other
 4 grams Nutmeg
4 grams Mace
2 inches Cinnamon Stick, broken up
2 inches Vanilla Bean, split
Zest of 5 medium Oranges
3 grams Nutmeg (dry spice in secondary)
2 inches Cinnamon Stick (dry spice in secondary)
2 inches Vanilla Bean (dry spice in secondary)
 
Yeast ale yeast 
Procedure Generic Ale yeast. I used Brewtek CL-170 last year, but was in a hurry and used Wyeast 1056 this year.
A lot of stuff, eh? Mashed the grains at 122 degrees for 30 minutes, at 152 degrees for 1 hour. Sparge, I collected about 3 1/2 gal and added the various other extracts for the boil. Spices, honey, and orange was added for last 15 minutes of the boil. After primary, add the rest of the grains to secondary, and let set for a week or two.
 

Long Island Winter Warmer  

Category Strong Ale
Recipe Type All Grain

Fermentables
 7 lbs mild ale malt
3 lbs US 6-row malt
 
Hops
 2 oz Cascade (leaf) - boil 75 min.
1 oz Cascade (leaf) - boil 30 min.
.5 oz Cascade (leaf) - boil 15 min.
.5 oz Cascade (leaf) - steep for 15 min. after the boil
.5 oz Cascade (leaf) - dry hop in the secondary
 
Yeast ale yeast 
Procedure The Cascade hops were fresh and very aromatic, from the fall '91 harvest. Alpha acid was about 5%; alas I didn't write it down. I used Edme yeast, although I doubt if I would ever again usedried yeast on a beer like this (or any beer?). Fortunately, I got no infections.