Rye Wit Beer Recipe

Category Wheat Beer
Recipe Type All Grain
 
Fermentables
 3 lbs 6--row pale malt
1.5 lbs rye malt
1.5 lbs wheat malt
3 lbs honey
2 lbs dry malt extract
 
Hops
 1 oz Hallertauer (boil)
.5 oz Hallertauer (15 minute boil)
.5 oz Hallertauer (2 minute boil)
 
Other
 1 oz whole cardamon
1 oz coriander seed
.5 oz orange peel
 
Yeast Belgian ale yeast 
Procedure Protein rest 120+F for 30 minutes, Mash 150F for 90 minutes. Boil for 60 minutes, adding 3 pounds honey, 2 pounds DME (enough to raise gravity to 1.050) and 1 ounce Hallertauer. In last 15 minutes of boil add half of cardamon and half of coriander, and another 1/2 ounce of Hallertauer. In last 5 minutes of boil add remaining cardamon and coriander and orange peel. In last 2 minutes of boil add 1/2 ounce Hallertauer. Chill and pitch a Belgian ale yeast, such as the one newly offered by Wyeast,or culture some yeast from a fresh bottle of Chimay.
Note: Crack the cardamom shell and lightly crush the coriander seed. Strain them out before moving wort to the fermenter. The cardamom is not a traditional spice for this beer, so leave it out if you prefer.
 
Sam Adams  

Category Lager
Recipe Type Extract

Fermentables
 2 cans Unhopped Light extract
 
Hops
 1 oz. Cascade hop
2 oz. Hallertau hops
 
Yeast Lager yeast 
Procedure Bring gallon of cold water to a boil. Remove from heat and add 2 cans of Unhopped light , Bring back to a boil. Add 1 oz. of Cascade hops and simmer for 30 minutes. Then add 1/2 oz. Hallertau hops and simmer for 10 minutes; add another 1/2 oz. Hallertau and simmer for another 10 minutes; add another 1/2 oz. Hallertau and simmer for another 10 minutes; At the last minute of simmer add 1/2 Hallertau.

Samuel Adams Taste-Alike Beer  

Category Lager
Recipe Type Extract

Fermentables
 1 can Munton & Fison Premium Kit
2 1 1 lb. packages Amber DME
1 cup corn sugar (for priming)
 
Hops
 1 1 1 oz package Hallertauer hop pellets
1 1 1 oz package Tettnang hop pellets
 
Yeast 1 Packet yeast (under cap) 
Procedure Remove label from Kit and stand in warm water for 15-20 minutes. In a pot sufficient to boil 2 gallons of liquid, empty DME. Open can of malt and empty contents into pot onto DME. Using one gallon hot water, rinse out can and add to pot. Turn on heat and carefully bring to a boil. Ass package of
Hallertauer hops, Adjust heat and simmer for 20 minutes. Add Tettnang hops and simmer for 10 minutes. Meanwhile, put 4 gallons cold water into primary fermenter. When boil is complete, empty hot wort into cold water. When temperature reaches 80 degrees Fahrenheit, open yeast and sprinkle onto surface of the wort and cover tightly.

Place fermentation lock with water in lid. Allow beer to ferment for four days in primary fermenter,

Transfer to clean secondary fermenter and allow to ferment for an additional ten to fourteen days.

Syphon beer from secondary fermenter into clean bottling bucket. Dissolve priming sugar in a small amount of beer and add to bottling bucket. Fill clean bottles and cap. Let stand for five days at room temperature and then move to a cool place.

Beer will be carbonated in three weeks and will improve for several months
 

Schizophrenia Espresso Porter  

Category Porter
Recipe Type Extract

Fermentables
 3.3 lb M&F Amber Malt extract
3.3 lb John Bull Dark Malt Extract
1 lb Black Patent Malt
1/4 lb Crystal malt
 
Hops
 1.5 oz Northern Brewers Hop Pellets - main boil
1 oz Tettnanger Hop Pellets - finish
 
Other
 1/2 Lb Espresso- coarsely ground
 
Yeast ale yeast 
Procedure Steep grains while bringing water to a boil (50 minutes); add extract return to boil add hops and boil for 45 min. Reduce heat and add Espresso - steep for 10 minutes; return to boil and add finishing hops for 5 minutes; sparge, chill, and pitch.
Submitted by: Jim Nasiatka-Wylde 

Scotch Ale  

Category Scottish Ale
Recipe Type Extract

Fermentables
 3.1 lbs Superbrau Light Malt Extract
3.0 lbs Laanglander DME
3.0 lbs bulk malt extract (Laanglander)
1 lb Crushed Crystal
 
Hops
 2 oz Northern Brewers (boiling)
5 oz Cascade (FInishing)
 
Yeast 1 pkg Red Star or Nottingham yeast 
Procedure - Put gain in muslin bag into 1.5 gal of cold water; bring to boil
- Remove grain; add malt extracts, DME, and Northern hops; boil for ~35min
- Last 10min add Cascade hops and Irish Moss (1 tb)