Stout or Is It Porter Beer Recipe

Category Porter
Recipe Type Partial Mash
 
Fermentables
 1 lbs roasted barley (mash)
1 lbs crystal malt (100 L.)
1 lbs pale malt
2 oz black patent malt
1 can John Bull dark unhopped extract
1 can John Bull amber unhopped extract
.5 cup light dry extract (priming)
 
Hops
 1 oz Galena hops (boil 45 minutes)
.5 oz Fuggles hops (5 minute boil)
1 oz Cascade hops (5 minute boil)
 
Other
 .25 tsp Irish moss
 
Yeast Whitbread ale yeast 
Procedure Crack grains, put in grain bag and put in Bruheat with 6 gallons or so of water. Rest at 110--115 for 15 minutes. Mash at about 150 for about 40 minutes (full conversion via iodine test and wait a bit). There's not much to convert. Sparge, but don't cook the flippin' hulls. Add extracts.
Bring to boil until hot break starts. Skim well. Add Irish moss. In last 5 minutes, add Fuggles and Cascade. Before boil stops, bring volume to 5--1/2 gallons, of which you'll use 5 gallons. Cool. Rack to carboy. Pitch yeast.
 

Stout Stout  

Category Stout
Recipe Type All Grain
 
Fermentables
 10 lbs pale malt (2-row)
1 lbs roasted barley
1 lbs flaked barley
.5 lbs crystal malt
 
Hops
 1+ oz Centennial whole hops (at 10.1 AAU) no finishing
 
Yeast Wyeast Chico ale slurry 
Procedure Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90 minutes. Mash out. Sparge with 170 degree water. Collect 5 gallons or so. Boil for 60 minutes with hops going it at beginning of boil.

Strawberry (or whatever...) Wheat  

Category Wheat Beer
Recipe Type Extract

Fermentables
 1.5 lbs honey
1 can Morgan's Wheat
1.5 lbs light dried malt
2 lbs fresh or frozen berries
 
Hops
 2 oz Tettnangers (reduce if you don't like hoppy beers)
 
Yeast ale yeast 
Procedure Boil the honey, an ounce of the hops, & the Irish moss in some water 15 minutes. Add Morgan's kit malt and bring back to a boil. Add fruit. Lower heat. Steep at 150 degrees 20 minutes with the second half of the hops.
That's it! Toss in some cold water & yeast and let 'er go.

After 4 days, rack off into a secondary fermenter, leaving the fruit behind in the primary.
 

Strawberry Beer  

Category Fruit Beers
Recipe Type Extract
 
 
Fermentables
 1 lb. amber malt extract
1 lb. light crystal malt
9 pints fresh strawberries
 
Hops
 2 oz. hops
 
Other
 6 lb. pale male extract
a little irish moss
about 3 tsp. pectin enzyme
 
Yeast 1 pkg. WYEAST Belgian Ale 
Procedure I cleaned and pureed all the strawberries in a blender, added about half a gallon of water to them, and boiled them seperately from my wort for about 15 mins. (my pot wasn't big enough to fit 'em). Cooled them and my wort and added the rest of the water. Pithced the yeast. The blowoff was amazing! (I probably lost about 1 1/2 gallons of beer). Tons of it. I heated the pectin enzyme in a little water and added it to the secondary (to eliminate pectin haze). Let it sit in a secondary for three weeks. When I bottled it it tasted tart as hell -- but a week later I started drinking it and it was great! It's a bit bitter, but the strawberry is very noticeable and everyone seems to enjoy it (especially me!).