Michael's Raspberry Ale Beer Recipe

Category Fruit Beers
Recipe Type Extract
. 
Fermentables
 6.6 lb LightMalt Extract (John Bull unhopped)
.5 lb British crystal Malt (cracked)
5 each 12oz boxes of frozen Raspberries
 
Hops
 3 oz Hallertau hop pellets (3.1% Alpha)
 
Other
 1 tsp Irish Moss
 
Yeast Wyeast 1098 English Ale liquid yeast 
Procedure Steep cracked crystal malt in your brew pot with 1-2 gals water coming to a boil. Remove crystal at 170 F. Bring to rolling boil and added malt extract. Boil for 15min and then add 2.5oz Hallertau hops in a hop bag. Boil for 45 more minutes and add Irish Moss, 0.5oz Hallertau hops for aroma to hop bag and the frozen Raspberries (previously rinsed and drained). Leave on heat for 5 more minutes. Turn off heat, remove hop bag and let stand for 10 more minutes. Cool, top off to 5 gals and pitch yeast. Be sure to leave the raspberries in the wort during the primary ferment. Transfer to a secondary after 2-3 days and leave the raspberries behind. 

Mid-West Mild Ale  

Category Brown Ale
Recipe Type All Grain

Fermentables
 6 lbs mild ale malt
4 oz chocolate malt
 
Hops
 1.5 oz Fuggles (pellets) - boil
.5 oz Fuggles (pellets) - finish
 
Yeast yeast 
Procedure Bottled on day 13. At it's best fresh; weeks 3-6.
I believe the original gravity figure (which sugests more than 80% efficiency) was in error. Around 1037 seems more likely.
 

Mikes Maple Hammer  

Category Lager Amber
Recipe Type Extract
rich full bodied beer. excelent head retention. definitly one to share with only your closest friends. 
Yeast muntons ale dry
Procedure 3.5 lbs muntons extra ligt malt extract (hopped, red lable.) 1/2 gallon maple syrup (PURE) 1.5 oz cascade hops 1/2 tsp irish moss 1 pkg dry yeast (follow instructions on pkg.) 3/4 cup corn suger (primer) boil 2 gallons water with syrup and 1 oz hops for 30 mns.add 1 oz hops and moss boil 15mns.sparge w/4 gals. cold water. pitch yeast at 80'F.primary for 1 week.rack to secondary for as long as it takes to stop fermenting(depends on the sugar content of the syrup.) bottle and age at least 2 weeks. 

Mild Ale  

Category Brown Ale
Recipe Type All Grain

Fermentables
 5 lbs Klages 2-row malt
4 lbs mild malt
2 lbs crystal malt (80L)
.5 lbs English pale malt
.5 lbs flaked barley
1/5 lbs chocolate malt
 
Hops
 1 oz Willamette leaf hops (5.9% alpha)
1/8 oz Cascade leaf hops (6.7% alpha)
1/8 oz Eroica leaf hops (13.4% alpha)
.5 oz Willamette leaf hops (finish)
 
Yeast yeast 
Procedure Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55 minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15 minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bittering hops. Boil 55 minutes. Add finishing hops and boil 5 more minutes. Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast. Ferment and bottle or keg.

Millennium Amber Ale  

Category Amber Ale
Recipe Type All Grain
American Amber Ale 
Fermentables
 0.25 Lbs Crystal 40L
0.67000002 Lbs Biscuit Malt
0.67000002 Lbs Wheat Malt (american)
0.33000001 Lbs Caramel Pils Malt
8.25 Lbs Pale Malt (2 Row)
2.0 Lbs CaraMunich 60
 
Hops
 0.5 Oz Cascade Hops 60min
0.5 Oz Cascade Hops 30min
0.5 Oz Cascade Hops 10min
 
Other
 1.5 Tsp Irish Moss
 
Yeast Wyeast 1272 American Ale II
Procedure It pretty much fits the profile of an "American Amber Ale", but is a few SRM points darker -- not to worry. We can't taste color :-) However, if it's a real concern, you can use slightly less than 1/4 lb Roast Barley to get it back within profile range (needs to go down about 4 or 5 points).