Nice Larger With Flavour And Some Bite Beer Recipe

Category Lager
Recipe Type All Grain

Fermentables
 3.5 kg Larger Grain
0.5 kg Munich Larger Grain
 
Hops
 35.0 Grams Nothern Brewer 
15.0 Grams Hersbrucker Hops 
 
Yeast saflarger
Procedure Start Protein 57 Deg Celsius For Half an Hour. Raise Temp To 65 Deg Celsius For 90 min, Mash Out At 85 Deg For 10 Min. Add 22 Liters through Grian In Lauter Tun Boil Wort 90 Min Add Nothern Brewer Hops At 60 min Mark. Ferment At 20 Deg Celsius, Rack Brew, Then Dry Hop, Hersbrucker Hops. Let Meture Bottle Or Keg.

Nightingale DoppleBock  

Category Lager Bock
Recipe Type Extract

Fermentables
 7 lbs Light Scottish Malt Extract
1 lbs Dry Dark Malt Extract
1.5 lbs 80L Crystal Malt
6 oz Chocolate Malt
2 oz Black Patent Malt
8 oz Dextrin Malt
2/3 cup corn sugar for priming
 
Hops
 2 oz Perle Hops (bittering) alpha=7.6%
1 oz Hallertauer Hops (aromatic) alpha=3.9%
 
Other
 .25 tsp brewing salts
.5 tsp Gypsum
 
Yeast 2 packets of Red Star Lager yeast 
Procedure Mash crushed crystal and dextrin malts in a pan of water at 150F for 1 hour. Strain through collander into main kettle and sparge with 150F water until it runs clear. Add enough water to kettle to dissolve extracts (approx. 3 gallons). Dissolve extracts, salt and gypsum into kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle hops and boil 15 min. Stir in 1 oz. Perle Hops and boil 15 min. Stir in chocolate and black patent malts (UNCRUSHED!) and boil 15 min. Stir in 1/2 oz. Perle hops and boil 15 min. Add Hallertauer hops in the last minute of the boil. Strain though a nylon meshed colander into Primary fermentor. Top up to 5 gallons with cold water. Cool wort as fast as possible. (I cooled it to 80 degrees in 9 minutes.) At 80F add yeast. Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY slowly for 1 month at 32-40 degrees. Bottle and let age for a full month at 34 degrees.

No Decaff Here Stout  

Category Stout
Recipe Type All Grain

Fermentables
 4 lbs 2 row
1.25 lb chocolate malt
.5 lb black patent
.75 lb roast barley
1 lb cara-pils (dextrine)
1.5 lb dark cyrstal (about 120)
1 lb munich malt
1 lb flaked barley
 
Hops
 1.2 oz cascade (60 min)
1.2 oz casscde (30 min) 1.00
1 ox cascade (fresh, finishing)
 
Other
  Irish Moss
 
Yeast english ale yeast 
Procedure Protein rest at 125{ for 30 min.
Mash at 158 for 30 min
I'm slightly suspicious of the flaked barley; it seems to me that i balked at the $3/lb price at my local shop.
 

Norman Conquest Strong Ale  

Category Strong Ale
Recipe Type Extract
 
Fermentables
 3.3 lbs American light malt extract syrup
3.3 lbs Coopers bitter ale kit
3.3 lbs Coopers Draught ale kit
1 lbs amber malt extract
.75 lbs crystal malt
 
Hops
 2 oz Northern Brewer hops (boil)
2 oz Willamette hops (finish)
 
Other
 2 tsp gypsum
 
Yeast 1 pack MEV 031 high-temp ale yeast
Procedure Start yeast 2 days ahead and add to quart of sterile wort 3 hours before brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil. Strain out grain. After 10 minutes add Northern Brewer hops. 30 minutes into boil add Willamette hops. Boil a few more minutes. Remove from heat. Strain into fermenter with cold water to make 5 gallons. Pitch yeast.

North East Holiday Beer  

Category Spiced Beers
Recipe Type Extract
. 
Fermentables
 2 lbs crystal malt
6 lbs amber dry malt extract
 
Hops
 2 oz Fuggles and Bullion hops (boil)
1.5 oz Saaz hops (finish)
 
Other
 3 oz fresh grated ginger
1 stick cinnamon
 
Yeast 1 pack Edme ale yeast
Procedure Steep crystal malt until boil is reached. Strain out grain and add extract and boiling hops. Boil 60 minutes. Add Saaz hops, ginger and cinnamon in last 15 minutes of boil. Cool, top off fermenter and pitch yeast.