Longhorn Fog Leg Beer Recipe

Category Barleywine
Recipe Type All Grain

Fermentables
 13 lb pale 2-row malt
1 lb crystal malt (40L)
4 oz chocolate malt
3 lb pale dry malt extract
1 lb dark brown sugar
 
Yeast Sierra Nevada ale yeast (Wyeast 1056) 
Procedure Mash:
Mash water: 4 gallons
Mash-in: 130-121F for 30 minutes
Starch conversion: 150F for 2.5 hours
Mash-out: 170 for 5 minutes
Sparge: 4 gallons at 170F

Boil three hours total. Add extracts and hops with one hour remaining.

Primary fermentation: Kraeusen fell in 6 days.. your mileage may vary.

Secondary: Racking restarted fermentation -- next time I do this I will rack *and* splash going into secondary, since the gravity at this point was only down to 1.060. Beer stayed in secondary for about 6 weeks total.

Primed with 1/2c corn sugar.
 

Lord Stanley Dark Ale

Category Porter
Recipe Type Extract
. 
Fermentables
 6 lb light malt extract syrup
1+ lb NW Gold dry malt extract
8 oz crystal (60 L.)
8 oz carapils
4 oz chocolate malt
2 oz roasted malt
 
Hops
 1 oz perle pellets (boil)
.5 oz cascade pellets (boil)
.5 oz cascade (flavor)
1 oz williamette (Aroma)
 
Other
 2 tsp gypsum
 
Yeast Wyeast American Ale II 

Mach Guinness  

Category Stout
Recipe Type All Grain
 
Fermentables
 5 lbs pale 2 row British malt
1 lbs rolled barley
1 lbs roasted barley
2 lbs light dry malt extract
2 cups corn sugar
 
Hops
 2 oz bullion Hops (1.5 boiling
 
Yeast 1 package Whitbread Ale Yeast
Procedure Mash 5 pounds 2-row, rolled barley and roasted barley in at 132 degrees. Protein rest 30 minutes. Starch conversion 2 hours at 153 degrees. Mashed out 15 minutes at 168 degrees. Sparged with 4 gallons 172 degree water. Add the 2 pounds dry ME and the 2 cups sugar. Bring to a boil. Add 1 1/2 ounces of hops. Boil 1 hour. Add 1/2 ounce of hops, turn off heat, and let stand for 15 minutes. Cool wort to 72 degrees, strain into fermenter, and pitch yeast.
Bottling: one to two days before bottling, sour two bottles of ale. To do this, pour two bottles of ale into a steril glass container. Cover with a clean cloth secured with string or rubber band. Put in the cupboard (or somewhere relatively dark and warm) and let stand one to two days. It should sour, but not mold. Add 2/3 cup corn sugar to the sour ale and boil for 10 minutes. Pour into bottling bucket. Add sour ale and bottle as usual.
 

Mackeson Triple Stout Clone  

Category Stout
Recipe Type Extract
. 
Fermentables
 7 lbs Australian light syrup
1 lbs chocolate malt
1.5 lbs black patent malt
12 oz crystal malt
 
Hops
 2 oz Kent Goldings leaf hops
 
Other
 12 oz lactose
1 tsp salt
1 tsp citric acid
 
Yeast ale yeast 
Procedure Bring extract syrup and enough water to make 3 gallons to boil. Add crystal malt. Boil 10 minutes. Add hops. Boil 5 minutes. Turn off heat. Add chocolate and black patent malt in grain bag. Steep 10 minutes. Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch yeast and ferment. When bottling, prime with malt extract.
Submitted by: Doug Roberts 

Mackeson's Stout  

Category Stout
Recipe Type All Grain
 
Fermentables
 5 lbs pale malt
.5 lbs crystal malt
.5 lbs roast black malt
1 lbs soft brown sugar
 
Hops
 1.75 oz Fuggles hops
 
Yeast ale yeast 
Procedure Treat the water with 1/4 ounce of magnesium sulfate and 1 ounce of common salt. Crush all grains and mash in 2 gallons of water at 165 degrees for 2 hours. Sparge with 2 gallons of 170 degree water. A few drops of caramel may be added at this stage if proper color has not been sufficiently achieved. Boil 1-1/2 hours with hops and sugar. Bring to 5 gallons, pitch yeast when at correct temperature. This recipe can be brewed at an O.G. of 1.045 by adding 1/4 pound of dark extract. May also add 1/4 pound of lactose in boil to provide a slightly higher gravity and a sweeter palate.