Mocha Java Stout Beer Recipe

Category Stout
Recipe Type Extract
 
Fermentables
 7 lbs Glenbrew Irish Stout Kit
.25 lbs Flaked Barley
1/8 lbs Black Patent Malt
.75 cup Corn sugar (bottling)
 
Hops
 .5 oz Fuggles hop pellets (bittering - 60 min)
.5 oz Fuggles hop pellets (flavoring - 10 min)
 
Other
 4 oz Ghirardelli unsweetened chocolate
2 cups Brewed Coffee (Monte Sano blend)
 
Yeast 1 package WYeast #1084 Irish Stout Yeast
Procedure Brew coffee using 2 scoops coffee to 12 oz. cold water. Steep flaked barley and cracked black patent for 45 minutes. Bring 1.5 gallons water to a boil in brewpot, sparge in grains, and add extract and boiling hops. Boil for 50 minutes. Add chocolate and flavoring hops and boil for 10 more minutes. Remove from heat and carefully stir in coffee. Cool and pour into fermenter containing 3 gallons cold (pre-boiled) water. Pitch yeast. Rack to secondary when vigorous fermentation subsides. Bottle with 3/4 cup corn sugar.

Mom's Special Ale  

Category Pale Ale
Recipe Type Extract 
 
Fermentables
 6 lbs. English Light syrup malt extract
2 lbs. English Light dry mail extract
2.2 lbs. Morgan's Master Blend Caramalt syrup malt extract
1 lb. 80 L. crystal malt
 
Hops
 2.5 oz. Fuggle hops (boil)
1 oz. Challenger hops (finishing)
1 oz. Perle (7.3% alpha) hops (aromatic)
 
Other
 1 tsp. Irish Moss
10 cinnamon sticks (4"-5")
.75 cup corn sugar (priming)
 
Yeast Wyeast #1968 London ESB yeast 
Procedure Place 80 L. crystal malt in straining bag and suspend in 3 gallons cold water, bring to boil. Once water comes to boil, remove spent crystal malt grains and feed to awaiting birds outside. Add all syrup and dry malt extracts, along with Fuggle hops for the boil. Boil for 30 minutes, then stir in Irish moss. Boil for an additional 25 minutes, then stir in Challenger hops. Boil for 5 more minutes, then remove pot from flame. Cool until 100 degrees F., then mix into fermenter holding 2 gallons cold water, top until 5 gallons total capacity. Pitch with Wyeast #1968 yeast. Add cinnamon sticks to primary fermenter and let sit for 2 weeks. Rack to secondary fermenter and dry hop with Perle hops (pellets), let sit for 1 week. Prime with corn sugar and bottle.

Mongrel Ale (Smoked)  

Category Smoked Beer
Recipe Type Extract

Fermentables
 1 lb smoked crystal (60 L)
.5 lb smoked pale English 2-row
1 lb Munich malt
3 lbs amber M&F dried malt extract
2 lbs light M&F dried malt extract
.75 cup corn sugar (priming)
 
Hops
 .5 oz. Galena pellets (alpha = 12.0; 60 min.)
.5 oz. Hallertauer pellets (alpha = 4.5; 15 min.)
.5 oz. Hallertauer pellets (alpha = 4.5; 1 min.)
 
Other
 .5 tsp Irish Moss (15 min.)
 
Yeast Wyeast 1007: German Ale 
Procedure Using a water smoker, I smoked the crystal and pale malt at about 170F over hickory wood for 3-4 hours using heavy smoke. When finished, the malt smelled smokey, but didn't taste smokey, so I took half the crystal and gave it another 3-4 hours. This smelled REALLY smokey, but still didn't taste smokey.
On brew day, I cracked all grains and steeped them in 3 qts. of water for 45 minutes at 150-155F. I sparged with 1 (US) gallon of 170F water, recirculating twice (I wanted that smoke, and was willing to get a few more tannins). I added the runoff and extracts to the kettle, and topped up to 5 and 1/2 to 6 gallons of water. I boiled 65 minutes adding the hops and Irish Moss as shown. I calculated the IBUs to be about 30, but the finished product doesn't taste 30 IBUs worth of bitter (maybe my calculations were off; also my crude measuring instruments mean that those quantities on the hops are, er, approximate). Cooled with an immersion chiller and pitched the yeast from a starter.
 

Moretti Amber Lager  

Category Lager Amber
Recipe Type Extract
If anyone does this brew I would like to compare notes. 
Fermentables
 .75 lbs crystal malt
.75 lbs Munich malt
6.5 lbs Ireks Munich amber extract
 
Hops
 1.5 oz Cascade hops (60 minute boil)
1 oz Hallertauer hops (steep 5 minutes)
 
Other
 1 tsp gypsum
1 tsp Irish moss
 
Yeast Wyeast #2206 Bavarian 
Procedure All malt boiled for an hour. I started a yeast culture in 22oz champange bottle to kick start the brew. Pitched at 83 degrees F and by morning it was at 50 degrees in the garage. It is now sitting in a spare refer at 40 degrees. Unfortunately I left the brew on the its trub for 3 weeks before becoming enlightened about the nastiness that can introduce. I must admit it has a bit of off-odor. No idea if this is normal or not.