Ole Bottle Rocket Beer Recipe

Category Steam Beer
Recipe Type Extract
 
Fermentables
 6 lbs light dry malt extract
.5 lbs toasted malt
 
Hops
 .75 oz Northern Brewer hops pellets (boil)
.25 oz Northern Brewer hops pellets (finish)
 
Yeast 1 pack lager yeast
Procedure Toast grains on cookie sheet in 350 degree oven for about 10 minutes. Crush malt as you would grain. Put in 1-1/2 gallons water and bring to boil. Strain out grain. Add extract and boiling hops. In last 2 minutes of boil add finishing hops. Add to enough water to make 5 gallons and pitch yeast.

Orange Blossom Amber  

Category Amber Ale
Recipe Type Extract
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Fermentables
 6.6 lbs Northwestern Amber Extract
2 cups Orange Blossom Honey (boil)
0.5 lbs crystal malt
 
Hops
 1.5 oz Hallertauer hops (boil)
0.5 oz Hallertauer hops (finish)
 
Other
 1 tsp. Irish Moss
5/8 cup Orange Blossom Honey (priming)
 
Yeast M&F ale yeast 
Procedure Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract, honey and boiling hops. Boil for 15 min., add Irish Moss, boil for another 30 min. Add finishing hops for 1-2 min. boil. After fermentation is complete, bottle using 5/8 cup of honey with one pint water for priming. 

Ordinary Bitter  

Category Pale Ale
Recipe Type All Grain
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Fermentables
 5.5 lb pale malt
0.5 lbs Maris otter crystal malt 60L
0.5 lbs corn sugar
 
Hops
 1 oz Northern Brewer hops(7% alpha acid) - 60 min
0.5 oz East Kent Goldings hops(5.2% alpha acid) - 15min
OPTIONAL: dry hop with 0.5 to 1.0 oz of Kent Goldings or Styrian Goldings
 
Yeast Yeast lab YLA01 liquid Australian ale 
Procedure Single infusion mash 90 minutes a 150 to 151 degrees F. Raise to 168 degrees F for mash out. Sparge with 170 to 175 degree F water. Boil 90 minutes. Burtonize your water. Ferment at 65 to 68 degrees F at least seven days. Rack with priming sugar.

Original Oatmeal Stout  

Category Stout
Recipe Type Extract

Fermentables
 6.6 lbs John Bull dark extract
1.5 lbs plain dark extract
.5 lbs steel cut oats
 
Hops
 2 oz Bullion hops (boil)
 
Yeast 7 grams Muntona ale yeast
Procedure This is the first of a series of experiments in brewing oatmeal stouts. It is an extract brew, with any specialty grains (not in this particular recipe) being added in the standard stovetop method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before straining.

Overly Acidic Stout  

Category Stout
Recipe Type Extract

Fermentables
 0.5 kg dark DME
500 g flaked barley
500 g roasted barley
250 g crystal
 
Hops
 1.8 kg Best Cellar Stout Kit (made in Ireland, I used the kit hoping to get
10 g Cascade (boiling)
40 g Goldings (boiling)
20 g Goldings (finish)
 
Yeast Wyeast 1084 Irish Ale