Munich Style Lager Beer Recipe

Category Lager
Recipe Type All Grain
 
Fermentables
 7 lbs Klages malt
3 lbs Vienna malt
6 oz pearl barley
 
Hops
 1.5 oz Hallertauer leaf hops
.5 oz Hallertauer hops (finish)
 
Yeast Wyeast #2206 
Procedure Soak the pearl barley overnight in the refrigerator, mix it into a starchy glue using a blender. Mash the pearl barley with the grains. Boil 1-1/2 ounces of Hallertauer with the wort. Add 1/4 ounce of finishing hops in last 10 minutes and steep 1/4 ounce after boil is complete. Pitch yeast at about 76 degrees.
I put the fermenter in fridge for 23 days, then racked to secondary for another 49 days before bottling.
 

My Framboise Recipe  

Category Fruit Beers
Recipe Type Extract

Fermentables
 6.6 lbs wheat malt extract
.5 lbs crystal malt
5-6  6 bags frozen raspberries (12 ounce bags)
 
Hops
 1 oz Hallertauer hops
 
Yeast 1 pack Wyeast #3056 Bavarian wheat
Procedure The wheat malt should ideally be a 60-40 mix of wheat and barley. The crystal malt is cracked and steeped in hot water for 20 minutes, then strained. The hops are then added and the mixture is boiled for 45 minutes. Chill and add yeast. Allow the beer to ferment for 7 days and then prepare raspberry mixture by defrosting berries and using blender to puree. Pitch in fermenter and after 48 hours, bottle. Next time I make this, I will modify the recipe to use 1 can (6.6#) of Ireks wheat malt, 3-4 pounds of light DME, 1 ounce of Hallertauer (35 minute boil), and again, Wyeast #3056. By using a 100% wheat extract, such as Ireks, I can control the amount of barley extract to assure 60% wheat to 40% barley.

My Own Scotch Ale  

Category Scottish Ale
Recipe Type All Grain
 
Fermentables
 6 lbs Klages 2-row malt
1 lbs Munich malt (10L)
1 lbs Dextrin (Cara-pils) malt
.5 lbs crystal malt (80L)
4 oz black patent malt
1 cup dark molasses
2/3 cup corn sugar (priming)
 
Hops
 .75 oz East Kent Goldings hops (6.2 alpha)
 
Yeast 1 pack Wyeast #1028 London Ale
Procedure Mash in 2 gallons water at 138 degrees, adjust pH to 5.2 using Calcium Carbonate. Protein rest 30 minutes at 158 degrees. Conversion rest 30 minutes at 158 degrees. Mash out 5 minutes at 168 degrees. Sparge with 5 gallons water at 165 degrees. Boil 90 minutes, adding hops in last 30 minutes. Chill wort, pitch yeast and ferment 1-2 days. Rack to secondary for 5 more days and bottle.

Nebraska Red  

Category Pale Ale
Recipe Type Extract

Fermentables
 6.6 Lbs Munton & Fison Amber Malt Extract (Unhopped)
1.0 Lbs Crystal Malt (Steeped 45 minutes at 150-170 F)
2.0 Oz Roasted Barley (Same as above)
 
Hops
 1.0 Oz Cascade Hops (for bittering, First wort Hopped, added with specialty
0.5 Oz Cascade Hops ( For flavor, Boiled 15 minutes)
0.5 Oz Cascade hops (for aroma, Boiled 2 minutes)
 
Other
 1.0 Tsp Irish moss, (Rehydrated and added for fining added for last 15
 
Yeast 2 - 6 Gram packets of Muntons Dry yeast. (Rehydrated and started in a 
Procedure Wort cooled to 85 F, aerated by stirring, and pitched the yeast starter at 85F.

Net Brown Ale  

Category Brown Ale
Recipe Type Extract
 
Fermentables
 .75 lb Cara-Munich Crystal
.25 lb Special B
1/8 lb Chocolate Malt
6.5 lb Amber Malt Extract Syrup
 
Hops
 1 oz Brewers Gold - 60 min
1 oz Fuggle - 5 min
 
Yeast ale yeast 
Procedure Single stage fermentation between 65 and 72 Deg F (ie room temp) for 1 to 2 weeks. The original recipe (from Austin Homebrew Supply) called for Whitbread dry yeast, but I've also used Windsor & Nottingham dry and Wyeast 1098 & 1968 all with good results. I've used tap water, bottled water, and softened water w/ water crystals. Occasionally I've used Irish Moss, but I don't think it does anything.