Minions of Evil Beer Recipe

Category Porter
Recipe Type Extract

Fermentables
 2 cups flaked barley
2 cups chocolate malt
2 cups american 6 row
6 lbs Amber DME
4 lbs Dark DME
1 lbs Light DME
 
Hops
 1 oz Bullions (bittering)
 
Yeast 2 7 gram packages Yeast Labs Lager yeast(dry) 
Procedure ***Optional (Yeast Energizer 4 teaspoons)(Yeast Nutrient 4 teaspoons) Irish Moss(1tablespoon 15 minutes before end of boil) Mini-mash the flaked barley, chocolate malt. american 6 row for about one hour at 155f add the eleven pounds of DME and raise to a boil. When the boil starts add the bullions. If you want to use the Irish moss add it 12 minutes before the cascades. After 40 minutes add the cascade for 3 minutes. If you have the nutrients and energizer add that when you add the cascades .
I have made this brew ith and without the optional stuff...it was good both ways. It comes out around 10-12 percent for me when I do it. Be prepared to let this one sit for a few months to get good...it tastes pretty raw the first month or so. This brew REALLY smooths and clears out and makes a great New Years Celebration Brew. If you are like me and like strong ales, barley wines, or Dopplebocks you will probably dig this. (COurse TECHNICALLY its a "steam" or California Common beer since it uses lager yeast at ale temperatures.)
 

Minnesota Wild Rice Amber  

Category Amber Ale
Recipe Type Extract
 
Fermentables
 3.1 lbs Superbrau light unhopped malt extract syrup
2 lbs Gold dry malt extract (spray malt)
.5 lbs 2-row malted barley
.5 lbs Special roast barley
.5 lbs Wild rice
 
Hops
 .5 oz Chinook hop pellets
.5 oz Willamette hop pellets
 
Yeast 1 pack Windsor ale yeast (Canadian)
Procedure I put all the grains into a saucepan with enough hot water to cover, and kept it hot (not boiling) while stirring periodically for about an hour. The malted barley was supposed to supply enough enzymes to convert the wild rice's starches into sugars. I don't know how well it worked, but the resulting wort was amber and sweet.
I sparged it into a brewpot by dumping the grains into a colander and running a bit of hot water through. I did recirculate once, but it was a clumsy process and I wouldn't swear that I did a thorough job of either extracting or filtering.

I added the extracts and the boiling hops (the latter in a bag), and boiled it for a little over half an hour, then added the aromatic hops while I prepared the fermenter. This was the first time I used a hop bag. I don't know if it cuts down on the extraction from the pellets or not. I do know that it cut down on the mess in the fermenter.

I poured the hot wort into the fermenter, added three or four gallons of very cold water and pitched the yeast.
 

Mirror Pond Pale Ale (Clone)  

Category Pale Ale
Recipe Type All Grain
 
Fermentables
 6.5 Lbs Pale Malt
1.0 Lbs Crystal Malt 20L
 
Hops
 12.0 AAU Cascade Hops (Boil)
10.0 AAU Cascade Hops (Finish)
 
Yeast Wyeast 1056 or equiv
Procedure Mash grains in 2.5 gallons of water at 152 degrees. Sparge with 3 gallons.
Boil, add 6 AAUs of hops. After 45 minutes add 6AAUs of hops. Boil for 15 more minutes.

Ferment at 68 degrees for 2 weeks. Then transfer to secondary fermenter and add 10AAUs of cascade hops. Keep cool for 3 to 4 weeks and bottle.
 

Mittelfrueh Brew  

Category Pale Ale
Recipe Type Extract
 
Fermentables
 0.25 lb roasted barley
0.75 cup corn sugar - priming
6.6 lb Amber LME (I used Northwestern)
1.0 lb Amber DME
0.75 lb med crystal malt
0.25 lb chocolate malt
 
Hops
 1.5 oz Cluster hops - bittering - 60+ min
1.0 oz Mittelfrueh hops - 15 min
0.5 oz Mittelfrueh hops - end of boil
1.0 oz Mittelfrueh hops - dry hop
 
Other
 1.0 tsp gypsum
1.0 tsp Irish Moss
 
Yeast Liquid ale yeast (I used William's California Ale aka Wyeast
Procedure Steep grains with gypsum @ 150 deg F for 30 minutes. Add Irish Moss whenever you think it should be added. Ferment in primary for about 1 week, transfer to secondary and add dry hops. Bottle after a few more weeks ( I waited 3). 

Mo' Better Bitter

Category Pale Ale
Recipe Type Extract

Fermentables
 3 lbs M&F dry light malt extract
3 lbs M&F dry amber extract
1.5 lbs Laaglander dry light extract
.5 lbs cracked toasted 2--row malt
small handfull roasted barley
 
Hops
 1 oz Galena hops 8% alpha (boil)
1 oz Fuggles hops 4% alpha (boil)
.5 oz Fuggles (finish)
 
Yeast Wyeast Irish ale yeast 
Procedure Substitute boiling hops at will, as long as you end up with 12 HBU. The roasted barley is to add a hint of red color and just a touch of flavor; if you despise the taste of roasted barley use chocolate malt instead. The toasted barley is essential. I used Wyeast Irish, but London ale would probably be even better. I wish I had dry hopped this batch with an extra 1/2 ounce of Fuggles.