Pilsner Beer Recipe

Category Lager Pilsner
Recipe Type Extract
 
Fermentables
 4 lbs Mountmellick hopped light malt extract
3 oz crystal malt
 
Hops
 .25 oz Saaz hops (boil)
.5 oz Saaz hops (finish)
 
Other
 2 tsp gypsum
 
Yeast Wyeast #2007 
Procedure This recipe makes 5-1/2 gallons. Make 2-quart starter for yeast. Steep crystal malt at 170 degrees for 20 minutes in brew water. Remove grains. Boil extract and boiling hops for 75 minutes. Add finishing hops in last 10 minutes. Conduct primary fermentation at 47-49 degrees for 3 weeks. Lager for 4 weeks at 30 degrees

Pilsner Urquell  

Category Lager Pilsner
Recipe Type Extract
The yeast I used produced a very clean, clear beer and I'd recommend it highly. It you haven't gotten into liquid yeast cultures yet, do it for this batch. The difference is tremendous. Also I feel the key to success here are:
The lightest extract you can find.
Fresh hops or pellets packed in Nitrogen (only Saaz will do).
Liquid yeast fermented at a steady low temp.
 
Fermentables
 4 lbs Alexander's Pale malt extract syrup
2-1/3 lbs light dry malt extract
 
Hops
 15 AAU's Saaz hops
 
Yeast Wyeast 2007 Bohemian Pilsner yeast 
Procedure Bring extracts and 2 gallons of water to boil. Add 5 AAU's of Saaz hops at beginning of boil. Add 5 AAU's again at 30 minutes and at 10 minutes. Pitch yeast when cool.

Pirate Ale  

Category Pale Ale
Recipe Type All Grain
 
Fermentables
 8 lb British 2-row
.5 lb crystal malt
.5 lb Wheat Malt
.5 lb Golden Brown sugar
 
Hops
 .75 oz Willamette (60 mins)
.50 oz East Kent Goldings (EKG) (60)
1 oz EKG leaf hops (60)
1 oz EKG leaf hops (30)
1 oz EKG leaf hops (5)
 
Yeast Wyeast #1098

Porter  

Category Porter
Recipe Type Extract
 
Fermentables
 1 can Munton & Fison dark hopped extract
.5 can Edme bitters kit
1 stick brewers licorice
.5 lbs toasted barley
1 lbs flaked barley
 
Hops
 2 oz Cascade hops pellets
1 oz Northern Brewer hops pellets
 
Yeast Edme ale yeast 
Procedure Make toasted barley into a tea. Bring flaked barley to boil. Sparge with kitchen strainer and boiling water. Boil extracts and Cascade hops. Add Northern Brewer. Cool and Pitch.
 

PMS Stout  

Category Stout
Recipe Type Extract

Fermentables
 7 lbs. dark malt extract (powder)
2 lbs. chocolate malt
1 lb. crystal malt (80 or 100)
.5 lb. black patent malt
 
Hops
 .5 to 1 oz Bullion or Chinook hops
 
Other
 10 mg Oatmeal
4-8 oz Ghiradelli or Droste cocoa, if advisable.
 
Yeast ale yeast 
Procedure Steep the chocolate malts for 30 min. in 2 gal. water at 170 degrees. Sparge with 2 quarts of water, remove. Add crystal & black patents and bring to boil, sparge. Add extract, boil for 1 hr., during last 30 minutes add the hops, during last 10 add oatmeal (longer?) and hop bag full of cocoa. Sparge cocoa with a few ounces of water, then do the usual-- strain, cool, add yeast, etc.