Rocky Raccoon Ale Beer Recipe

Category Pale Ale
Recipe Type Extract

Fermentables
 1 can M&F light malt extract (unhopped)
3 lbs clover honey
1/3 cup clover honey (priming)
 
Hops
 2 oz Williamette hops (5.0 AAU's)
 
Yeast Wyeast London liquid ale yeast 
Procedure The malt extract, honey, and 1 oz. of the hops were boiled in 3 gallons of water for 1 hour; the remainder of the hops were then added and steeped for 15 minutes. The wort was passed through a strainer into a plastic primary and diluted to 5 gallons. After reaching room temperature, the yeast was added. The intial SG was equal to 1.040. After 6 days in the primary (60-65 F) and 10 days in a glass secondary fermentor (60-65 F) the final SG was equal to 1.000 (Ed: ???, 1.010??). The beer was then primed with honey and bottled.

Roger's Real Ale  

Category Pale Ale
Recipe Type Extract

Fermentables
 3 kg Light dry Malt (hold back 1.5 cups for priming)
2.5 cups crystal malt
 
Hops
 50 grams cascade hop pellets (boiling)
17 grams Willamette hop pellets (finishing)
 
Other
 2.5 tsp Burton water salts
1 tsp Irish Moss
 
Yeast 2 pkgs Nottingham English Ale Yeast
Procedure Bring cracked crystal malt just to the boil in approx. 2 litres of water. Strain this "tea" into your boiling pot, discarding the grains. Stir the dry malt into about 2 litres cold water to dissolve. Mix the dissolved malt, Cascade hops, and Burton water salts into the "crystal malt tea". Boil for 1 hour. In the last 15 minutes of the boil, add the Irish moss. In the last 5 minutes, add the Willamette hops. Transfer immediately (through a strainer) into your primary fermentor containing 2-3 gallons of cold water. Top up with cold water to 23L (5 gal) mark. Check the temperature and pitch yeast when ready (68-70F, 20-23C). Ferment at about 68F until the foam subsides, usually 3-4 days. Rack to a secondary fermentor. Check the gravity in about 1 week. When the readings are stable for 2-3 days, you are ready to bottle. Mix the 1 1/2 cups dry malt in 1 1/2 cups cold water. Bring to a boil, then stir into the beer as you rack it into another container just prior to bottling. Bottle and leave to condition at room temperature for 1-2 weeks, then store in a dark cool place for a few more weeks, or until it tastes right to you.

Ruby Tuesday  

Category Fruit Beers
Recipe Type Extract

Fermentables
 7 lbs light malt extract syrup
7 lbs fresh wild raspberries
1 lbs english crystal malt (had no lovibond rating on pkg,
 
Hops
 2/3 oz cascades whole hops (~3.5% alpha)
 
Other
 1 campden tablet
.5 cup corn sugar to prime
 
Yeast 1 pack Edme ale yeast (11.5g)
Procedure Brought 2--1/2 gallons water to boil with crystal malt in grain bag (removed grain bag when water was at 170 F). Added extract and brought to boil, boiled for 60 minutes. All of hops for 45 minutes.
Chilled wort to ~100 F and strained into carboy (prefilled with 2--1/2 gallons cold water). Rehydrated yeast in 90 F water for 15 minutes and pitched, topped off carboy with water, and mounted blowoff tube.

After two days of healthy ferment (~75 F) added fruit. Pureed raspber- ries with campden tablet, added to fresh carboy (better use a 6 or 7 gallon carboy if you got it, the fruit takes up space!), purged carboy with CO2, and racked beer into it. Swirled it around a little to mix it up (don't shake it up) and put blowoff tube back on. Let sit another week and bottle. I only used 1/2 cup corn sugar to prime, and it was plenty. Didn't take a final gravity.
 

Rusty Cream Ale

Category Pale Ale
Recipe Type Extract
 
Fermentables
 2 lbs pale malt
1 lbs flaked corn
1 lbs crystal malt (about 50 l)
4 lbs Alexanders Pale Malt
 
Hops
 1 oz Tettanger Hops (3.8%) (boil @ 45 min)
1 oz Liberty Hops (3.2%) (half and half boil/finish)
 
Yeast Whitbread ale yeast 
Procedure It appears that the Whitbread yeast that I used was really atteuntuave. The % alcohol/vol is around 6.5. The preliminary tastes puts it nice, smooth, a bit thin (its' been ageing about 2 weeks). It should have some character in about 1-2 months.