Southside Steam  Beer Recipe

Category Steam Beer
Recipe Type All Grain

Fermentables
 8 lbs Klages malt
1 lbs light munich malt
.5 lbs 10L Crystal malt
.25 lbs 40L Crystal
.25 lbs 80L Crystal
 
Hops
 2 oz Northern Brewer Hops (Whole) (7.5% a)
 
Other
 1 tbsp Irish Moss
 
Yeast Wyeast #2112 California Lager yeast in 1/2 gallon starter 
Procedure Mash in at 130F.
Protein rest at 122. (30 minutes)

Starch conversion at 150. (1 hour)

Mash-out at 166 F. (30 minutes)

Sparge at 170.

Add 1/2 ounce of Northern Brewer for boil, another 3/4 ounce and Irish moss after 30 minutes. In last 5 minutes of boil, add 3/4 ounce of Northern Brewer. Chill and pitch yeast.
 
Sparky's After-Burner Brew  

Category Spiced Beers
Recipe Type Extract

Fermentables
 3.3 lbs John Bull amber malt extract
.5 lbs crystal malt
.5 lbs dark dry malt
.5 lbs corn sugar
 
Hops
 2 oz Cascade hops
 
Other
 10 ea fresh Jalapeno peppers
 
Yeast Munton & Fison ale yeast 
Procedure Chop up Jalapeno peppers and boil them with the wort for 30 minutes or so. Strain them out when pouring wort into primary. Rack to secondary about 4 hours after pitching yeast.
Note: When handling jalapenos, be sure to wash hands thoroughly or wear rubber gloves. You'll find out why if you are a contact lens wearer. (I discovered this the hard way---making pickles, not beer.)
 

Special Bitter #9  

Category Pale Ale
Recipe Type All Grain
 
Fermentables
 7 lbs 2-row pale malt
1 lbs crystal malt (60 L.)
.5 lbs wheat malt
1 oz black patent malt
 
Hops
 1 oz Centennial hops (10.9% alpha)
 
Yeast Wyeast 1028 
Procedure Mash in: 12 qt. @ 140F
Mash: 60 min. @ 150-156 F pH 5.2
Mash out: 15 min. @ 170F
Sparge: 5 gal. acidified to pH 5.8 w/lactic acid. Boil: 90 minutes Hops: 1 addition, 45 min. from end.
I used the theoretical values in Miller's CHoHB, and the SG points avail- able from the grain bill were 290. Multiply 58 by 5 and be amazed as I was! Yes, I got 100% of theoretical extraction, and only sparged 5 gal.! How? I'll describe my sparge procedure this time, because I believe herein lies the key.

For lautering, I use the bucket in bucket tun. I'd suspect that it's the same as many other brewers use. It isn't insulated, or anything fancy. Sparge water was acidified with lactic acid ala Miller. Here's the difference. I recirculated the initial runoff for the equivalent of 6 gal. Then I began the sparge with 1/2 of the water heated to 170F and recirculated it once. I finished up with the last 2.5 gal., which was also recirculated once. Total sparge time was about 2.5 hours. The sparge was a good bit longer than usual, but those results!!! The runoff was reheated between recirculations, BTW. The last runnings had no preceivable tannic taste.
 

Speedball Stout  

Category Stout
Recipe Type Extract
. 
Fermentables
 6 lbs Dark Australian malt extract
.5 lbs Dark Australian dry
4 oz black patent malt
4 oz Flaked Barley
4 oz Medium Crystal malt
4 oz molasses
 
Hops
 2 oz cascade (bittering) at 4.7 AAU
2/3 oz northern brewer (aromatic)
 
Other
 1/3 lbs Coffee
 
Yeast Sierra Nevada yeast culture 
Procedure Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil for 90 minutes. Add black patent malt and molasses at 45 minutes. Bittering hops in thirds each 30 min. Fill a hops bag with the coffee and aromatic hops and add to the hot wort just before chilling. If you don't have a wort chiller you'd better wait until pitching. Remove the bag after about 24 hours or when the fermentation is going strong, whichever is longer. Rack to secondary once initial fermentation has died down, about 5 to 6 days.