Skwerl Stout Beer Recipe  

Category Stout
Recipe Type Extract
 
Fermentables
 7.0 Lbs Light DME
1.0 Lbs Crystal 80L
1.0 Lbs Chocolate Malt
0.75 Lbs Roasted Barley
0.25 Lbs Black Patent Malt
 
Hops
 2.0 Oz Yakima Kent Goldings
 
Yeast Wyeast 1098
Procedure Steep grains at 150F for 20min, and remove. Bring to boil, add hops, boil for 50min. Add DME 5min before end of boil. Add a BIG starter of 1098 or 1084. This recipe has gone over very well with all who have tried. A prominent yet mellow chocolate taste

Slugbait Apricot Cobbler Ale  

Category Fruit Beers
Recipe Type All Grain

Fermentables
 5 lbs. British 2-row
3 lbs. German Wheat malt
4 oz. chocolate malt
4 oz. munich malt
1 lb. honey
1 gallon fresh apricot puree - ~ 7 lbs. (previously frozen 'cots run through a juicer)
 
Hops
 .75 oz. Hallertau (5.3 alpha for ~17 IBU) @ 60 mins.
 
Other
 1 ea 8" cinnamon stick
 
Yeast Wyeast 3068 
Procedure Mashed all grains with single infusion at 154F. Collected 6.5 gals. sweet wort, boiled down to 5 gals. Honey and cinnamon went into the pot @ 10 mins. Chilled and pitched 1.5 qt. Wyeast 3068 (Weihenstephan). Fermented in primary 24 hours and racked onto pasteurized 'cot puree in clean, sanitized carboy. Left on the fruit for 5 days. Racked to 2ndary. Batch primed with corn sugar and bottled 10 days later.

Snowbound Pils  

Category Lager
Recipe Type Extract

Fermentables
 2.5 lb honey
.75 cup corn sugar, for bottling
6.5 lb M&F light ME
1 lb crystal malt grains
 
Hops
 .5 oz Saaz (aroma, boiled last 2 min)
2.5 oz Saaz (boiling, entire 47 min)
.5 oz Tettnanger (boiled last 12 min)
 
Other
 1 tsp. Irish moss added at 25 min into boil
 
Yeast 1 14 gr. package Red Star lager yeast 
Procedure Crystal malt added to 1.5 gal cold water, brought to a boil, grains removed. Extracts and 2.5 oz Saaz added, boiled 35 min. Added Tettnanger, boiled 10 more minutes. Added .5 oz Saaz, boiled 2 minutes. Wort pot chilled in sink and transfered to fermenter with cold water. Carboy topped off to 5 gal. O.G. was 1.042 (may be a bit low, I later discovered that our water is 0.990!) F.G. was 1.010, bottled 34 days after pitching

Sour Mash  

Category Sour Mash
Recipe Type All Grain
 
 
Fermentables
 5 lbs 2--row Klages (mash @ 158 for 14 hours)
10 lbs wheat malt
10 lbs 2--row Klages (infusion mash @155 for 1--1/2 hours)
2 lbs wheat malt
 
Hops
 2 oz Centennial hops (12% alpha)
 
Other
 .5 oz coriander (freshly crushed, added to fermenter)
 
Yeast yeast 
Procedure Notes: I sour 1/2 (one half) of the mash, the high % wheat half, the other is straight infusion. I do how ever make a effort to minimize heat loss by using a ice chest and sealing the lid with duct tape. If it smells rotten, it is OK. The bacteria at work are for the most part aerobic. If it looks bad, it's OK. After 14 hours no matter how bad you think you screwed up, its OK just see the thing thru, it is worth it.
Combine mashes for mash out @ 170F for 15 min. Sparge @ 170F. Boil for 75 minutes, then cool and split into two carboys. Pitch a Chimay culture into one and a Chico ale yeast into the other. Add 1/4 ounce freshly crushed coriander to each. After 7 days fermentation, blend the two batches together in a larger vessel. Ferment 7 days longer. Keg with 1/4 cup corn sugar per 5 gallons. Counter pressure bottled after 2 weeks.
 

Sourdough Beer

Category Sour Mash
Recipe Type Extract

Fermentables
 2.75 lbs hopped light extract
.5 lbs pale malt
2 oz crystal malt (40 L.)
2 oz wheat malt
1.5 cups sourdough starter (wheat flour
 
Hops
 .5 oz Hallertauer hops
 
Yeast ale yeast 
Procedure Dissolved extract in hot water, cooled and added starter. Let rest covered for 24 hours. Crushed and mashed grains. Poured liquid off sourdough sediment and strained into wort. Boiled 1 hour and added hops at 40 minute mark. (Foul smelling boil!). Cooled and added ale yeast. Ferment as usual.