Mackeson's Stout Beer Recipe 

Category Stout
Recipe Type Extract
 
Fermentables
 4 lbs dark malt extract
2 lbs soft brown sugar
 
Hops
 1.75 oz Fuggles hops
 
Other
 8 oz gravy browning (caramel)
 
Yeast ale yeast 
Procedure Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract, caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast at correct temperature.
As in the previous recipe, this can be brought to a gravity of 1.045 by increasing the extract by 1/4 pound, and lactose may also be added. A few drops of caramel may be added at this stage if sufficient color has not been achieved. Saccharine can be added at bottling to increase apparent sweetness.
 

Mad Monk Oatmeal Honey Wheat  

Category Wheat Beer
Recipe Type Extract
 
Fermentables
 6 lbs Williams dark Oatmeal Extract Syrup
3 lbs Dry Weizen Extract
1 lbs Honey
 
Hops
 1/2-1 oz of Cascade hops for bittering
1/2-1 oz of Cascade for Flavoring at end of Boil or Dry Hopped
 
Yeast 
Procedure

Maerzen Beer  

Category Lager Amber
Recipe Type Partial Mash
 
Fermentables
 4 lbs pale malt
3 lbs light dry extract
.5 lbs crystal malt (40L)
2 oz chocolate malt
.5 lbs toasted malt
.5 lbs Munich malt
2 oz dextrin malt
 
Hops
 2.5 oz Tettnanger hops (4.2 alpha)
.5 oz Cascade hops (5.0 alpha)
 
Other
 3 tsp gypsum
 
Yeast Vierka dry lager yeast 
Procedure Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast.
Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days.
 

Maibock  

Category Lager Bock
Recipe Type All Grain
. 
Fermentables
 10 lbs Klages malt
3 lbs Munich malt
 
Hops
 1 oz Mt. Hood loose hops (60 minute boil)
.5 oz Mt. Hood loose (30 minutes)
.5 oz Mt. Hood loose (5 minutes)
 
Other
 1 tsp Irish Moss
 
Yeast Wyeast 2308 (Munich) in 1 pint 1.022 starter (1/10)
Procedure 30-minute protein rest at 125 degrees Fmaibock 60-minute mash at 159 degrees F 15-minute mashout at 170 degrees F Primary and secondary fermentation insulated glass carboys at about 50 degrees F