Pale Rye Ale Beer Recipe

Category Pale Ale
Recipe Type All Grain

Fermentables
 8 lbs pale malt
4 lbs rye malt
 
Hops
 .75 oz Northern Brewer, finish
 
Other
 .5 oz Centennial 6.6% bittering
.5 oz Centennial, finish
 
Yeast Sierra Nevada yeast or Wyeast 1056 
Procedure Single-step infusion mash or step mash. 90 minute boil. 

Partial Mash Porter  

Category Porter
Recipe Type Partial Mash
 
Fermentables
 3 lbs 2-row pale lager malt
10 oz black patent malt
6 oz crystal malt
4 lbs Australian dark extract
.5 cup corn sugar (priming)
 
Hops
 11 AAUs Northern Brewer hops
 
Yeast Doric yeast 
Procedure Mash-in (6 quarts water) at 131-122 degrees, stir 3 minutes. Adjust pH to 5.0-5.5 (using calcium carbonate or gypsum). Protein rest 131-120 degrees for 30 minutes. Starch conversion 155 degrees for 60 minutes. Mash out at 168 degrees for 5 minutes. Sparge with 2 gallons of 168-160 degree water. Bring liquid to boil and add extract and hops. Boil 60 minutes.

Paul's Chocolate Porter  

Category Porter
Recipe Type Extract

Fermentables
 1 can dark John Bull malt extract syrup
1 can amber John Bull extract syrup
.5 lb. black patent malt
.5 lb. cyrstal malt
1 lb. dextrose (corn sugar)
 
Hops
 1 oz. cascade hops (boiling)
1 oz. cascade hops (flavor)
 
Other
 4 oz. cocoa
 
Yeast ale yeast 
Procedure Add dextrose to 2 c. hot water. When dissolved, add cocoa. Bring this to a boil and stir while boiling for five minutes. Set aside.
Crack crystal malt and add to 1.5 gallons water. Bring to a boil and remove crystal malt with strainer. Add malt extract syrups, cocoa syrup, and boiling hops. Boil for 45-60 min.

During last 1-2 min. of boil, add finishing hops to wort. Pour hot wort into fermenter containing cold water. Add enough cold water to bring to five gallons. Pitch yeast when cool, ferment, and bottle as usual.
 

Peach Smoked Porter Recipe  

Category Smoked Beer
Recipe Type All Grain

Fermentables
 3 lbs smoked 2-row pale malt, using Peach Wood & smoked as described below
7 lbs 2-row malt
.5 lb Black Patent Malt
.5 lb Med Crystal
.25 lb Chocolate Malt
 
Hops
 .25 oz Goldings 5% - 30 minutes
.25 oz Goldings - Finish
 
Other
 1 oz N. Brewer 7.5% - 60 minutes
 
Yeast Liquid Wyeast 1056 starter 
Procedure Here is my smoking method with a backyard smoker. The smoker is similar to a grill, but has a higher level for the smoking items and a tray in between the heat source and smoking item, that holds water. The water produces steam that keeps the grain moist throughout the smoking. I cut 1/2" pieces of wood from 2" diameter branches, then soak the wood for 20 minutes. The wood pieces ar then placed on top of hot charcoal, which produces smoke very quick. Then the grains are placed on a stainless steel screen on the smoker rack & smoked for about 1 hour.
(Low on hops for more smoke flavor character).

Single step Infusion Mash at 154 for 90 minutes.
Warning: This beer disappears very quickly when friends are around. For Extract batches, the smoked & specialty grains can be steeped up to 170 for 45 min.
This should produce a beer in the 1050's for starting gravity.
 

Peach Wheat Ale  

Category Fruit Beers
Recipe Type Extract
 
Fermentables
 6.6 lbs Northwestern wheat extract syrup
.75 cup corn sugar (or malt extract) for carbonation
4 lbs fresh peaches (pitted and skinned)
 
Hops
 5 AAU hops (maybe 1 ounce of Mt. Hood, Hallertau, etc.)
 
Yeast wheat yeast (Wyeast bavarian wheat) 
Procedure Boil malt and hops for 1 hour. Add cold water to fermenter to bring to 5 gallons. Add wort. Pitch ale yeast. On 2nd day of fermentation, skin, de-pit, and chop peaches. Add to fermenter. Three days later, rack to secondary. Bottle 10 days later.