Rat's Darkness Beer Recipe

Category Porter
Recipe Type Extract
 
Fermentables
 6.6 lbs John Bull Dark Extract
.5 lbs Crystal Malt
.25 lbs Black Patent Malt
 
Hops
 2 oz Saaz hop pellets (boiling)
.25 oz Cascade hop pellets (finishing)
 
Yeast 1 pack Whitenbread dry ale yeast
Procedure Cracked the grains and put them in 1.5 gallons of water, bring to boil and remover grains after 5 mins, add boiling hops and extract. Cook for 1 hour, add finishing hops for last 10 minutes. add to water in fermenter, bring level up to 5 gallons. ferments out in about 8 days, tasted good right out of the fermenter, ready to drink in about 8--10 days. Bottled with 1 cup Amber Dry Extract.

Rauchbier  

Category Spiced Beers
Recipe Type All Grain

Fermentables
 10 lbs. Belgian Pils malt
1 lb. smoked pale malt
.5 lb. 30L crystal malt
.75 cup corn sugar for priming
 
Hops
 .75 oz. Buillion hops (boiling)
.75 oz. Hallertau hops (boiling)
.75 oz. Hallertau hops (added at end of boil)
 
Yeast Whitbread dry ale yeast 
Procedure First, I smoked my malt on a barbeque grill. I built a frame out of wood and attached aluminum window screen to it. I then started a some coals and, when they were ready, put them in the grill with a few handfuls of wet hickory chi ps. I smoked 1 lb. of pale ale malt for 45 minutes - 1 hour and yes it did get rather toasted by the heat, but I don't see that as a problem. I took the gr ain off the grill before it got roasted dark because I figured that would give it more of a porter-like flavor that I was not looking for.
My notes do not include a mashing schedule, but since my temperature control in my mashing setup isn't very good, it probably wouldn't do much good.

I used a very old package of Whitbread dry yeast as I had trouble with my Wyeast starter. It worked out OK but I would suggest using Wyeast 1007 German Ale as I had originally intended.
 

Rauchbier  

Category Smoked Beer
Recipe Type Extract
 
Fermentables
 6 lbs light malt syrup
1 lbs smoked pale malt
1 lbs smoked crystal malt
.5 lbs wheat malt
.5 lbs pale malt
 
Hops
 .5 oz Hallertauer hops (10 minute boil)
 
Yeast Wyeast Pilsen lager yeast (#2007 ?) 
Procedure The pale malt and crystal malt is soaked and then smoked over hickory for about 30 minutes. (See the 2nd version of Papazian's book for an all-grain recipe.)

RazzWheat#1  

Category Wheat Beer
Recipe Type Extract

Fermentables
 6 lbs Breiss Weizen Wheat Extract
40 oz Honey
60 oz raspberries,added to cooling wort.
 
Hops
 1 oz Mt.Hood (60 min)
.75 oz Hallertua (10-15 mins)
 
Yeast 3068 Wyeast 
Procedure Leave in thru primary,remove going into secondry. Bottled with 1-cup dextrose boiled in 3 qts water, cooled. Primary: 5-7 days; secondary 3-5 days. 

Really Bitter Dregs  

Category Porter
Recipe Type All Grain

Fermentables
 6 lbs 2-row pale malt
3 lbs Munich Malt
1 lbs black patent malt
4 oz Crystal Malt (80L)
1.5 quart gyle (or 1/2 cup corn sugar) (priming)
 
Hops
 12 AAU (~1.0 oz @11.6) Centennial hops (bittering) (Oops!)
9.5 AAU (~0.75 oz @12.6) Chinook hops (bittering) (Oops!)
.5 oz Cascades (steep)
1 oz Kent Goldings (dry hop at rack to secondary)
 
Yeast Wyeast 1084 (Irish Ale) 
Procedure Pre-boil water and decant. Mash water: 11 quarts at 140F. Mash-in 3 minutes at 135 (pH 5.0). Step infusion. Conversion 30 minutes at 145, 45 minutes at 155. Mash out 5 minutes at 170. Sparge to 6 gallons at 170. Boil 90 minutes, adding Centennial 30 minutes into boil. Add Chinook 60 minutes into boil. At end of boil, add Cascades and steep 45 minutes. Chill, pitch, ferment. Dry hop at rack to secondary.