Scotto's Rapier-Like Wit Beer Recipe

Category Wheat Beer
Recipe Type Partial Mash

Fermentables
 3 lb Dutch extra-light DME
12 oz N. Western light DME
1 lb clover honey
3.3 lb N. Western Weizen extract
 
Hops
 1.5 oz Hallertauer leaf hops
 
Other
 2 oz coriander
0.5 oz orange peel
 
Yeast Wyeast Belgian white pitched from 32 oz of 1.050 starter 
Procedure The yeast was pitched when VERY active, and visible signs of fermentation were ween within 6 hours. O.G. was 1.060. Racked to secondary after 8 days, gravity only 1.040. After a week in secondary, gravity is 1.032. Fermentation has taken place at an average temp of 65 degrees.

Second Try  

Category Stout
Recipe Type Extract

Fermentables
 6.6 lbs John Bull plain light extract
1.5 lbs plain dark dry extract
.75 lbs black patent malt
.25 lbs roasted barley
.5 lbs chocolate malt
.5 lbs steel cut oats
 
Hops
 .5 oz Fuggles hops (boil)
1 oz Hallertauer hops (boil)
1.5 oz Cascade hops (finish)
 
Other
 1/2 tsp Irish Moss
 
Yeast 7 grams Muntona ale yeast
Procedure This is the second of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added using the standard stovetop method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added in the last 5 minutes of the boil

Shiner  

Category Lager
Recipe Type All Grain

Fermentables
 5 lbs American pale malt (Briess)
1.5 lbs munich 10L
1 lb flaked Maize
1/8 lb black Patent
 
Hops
 1 oz Centenial Hops (bittering)
.5 oz Libertry hops (finishing)
 
Yeast Wyeast #2178 Lager blend 
Procedure Mash all grains at 155 degrees for an hour boil for an hour adding Centenial a start of boil & Liberty after 50 minutes cool quickly and pitch yeast Since the lager blend is twice as much yeast as normal packs I rarely make a starter with this one Ferment 2 weeks @ 45 degrees rack & ferment for 1 more week @ 40 degrees rack into a keg & prime set for two more weeks @ 35 degrees enjoy!! 

Short and Stout  

Category Stout
Recipe Type All Grain

Fermentables
 7 lb pale malt
.5 lb roasted barley
.5 lb chocolate malt
.5 lb black patent malt
.5 lb flaked barley
 
Hops
 .75 oz Northern Brewer (~8%AAU) for 60 min.
.75 oz Fuggles (~4.5%AAU) for 30 min.
.75 oz East Kent-Goldings (~3%AAU) for 10 min.
 
Yeast Wyeast Irish Ale Yeast 

Sierra Nevada Clone  

Category Pale Ale
Recipe Type Extract

Fermentables
 6.6 lbs light unhopped malt extract
 
Hops
 1 oz. Perles (boil) 8.5 alpha
.5 oz. Cascade 4.6(?) alpha (15 min. remaining)
.5 oz. Cascade 4.6(?) alpha (5 min.)
 
Yeast Wyeast 1056 
Procedure Specialties steeped 1 hour at 155-160 deg. F (68-71 deg. C). 1 hour boil. The %AA of the Perles is higher than Tony's recipe. His calls for 6.5% The %AA of the Cascades were lower (his, 6.3%).