Swamp Dog Stout Beer Recipe

Category Stout
Recipe Type Extract
Fermentables
 7 lb dark plain extract
1.5 lb plain dark dried extract
.5 lb black patent malt
.5 lb roasted barley
1 cup corn sugar for bottling
 
Hops
 2 oz Nugget hops (14 AA) boil
1 oz Chinook hops (13.2 AA) finish
1 tsp Irish moss (w/finish hops)
 
Yeast Munson dry yeast 
Procedure This was my first batch. I just last week made another batch `cause I was down to only a 6-pack of SDS. In the second, I also used 1# oatmeal and 1 cup of brown sugar. Left in the primary for 7-10 days. Secondary for at least 4 weeks. Try it, you won't be sorry!!!! 

Sweet Tooth's Sheaf & Vine Stout

Category Stout
Recipe Type Extract
. 
Fermentables
 3.3 lbs John Bull Unhopped Dark Extract
3.0 lbs Laaglander Light DME
0.5 lbs Belgian Special-B
0.5 lbs Belgian Cara-Munich
0.5 lbs Belgian Roasted Barley
0.5 lbs Belgian Roasted Malt
.5 cup corn sugar for priming
 
Hops
 2.25 oz Cascade 4.0% @ 60 minutes
1.15 oz BC Goldings 4.0% @ 15 minutes
 
Other
 .25 tsp Burton Water Salts
0.5 lb lactose at bottling
 
Yeast Wyeast #1056 American Ale Yeast 
Procedure Don't boil the grains, just crush them and steep them in 2 gallons of 170F water, then remove and add the rest of the 5.5 gallon boil water. If you don't do a full wort boil, you will have to increase the hop rates (say, 25% more for a 2.75 gallon boil) to compensate for the lower efficiency. Better be very sure you keep good sanitation since lactobacillus can eat the lactose and will certainly make for gushers (or worse) if you get an infection.
Fermented at 68F.
 

Sweetport Porter  

Category Porter
Recipe Type Extract

Fermentables
 3.3 lbs Munton & Fison dark malt extract syrup
2.2 lbs dark dried malt extract
1.1 lbs light dried malt extract
8.5 oz malto-dextrin powder
1.1 lbs crystal malt (40 L)
4-1/4 oz chocolate malt
4-1/4 oz black patent malt
1 cup light clover honey
1 cup brown sugar
1/3 cup blackstrap molasses
 
Hops
 1 oz Clusters hop pellets (boil)
1 oz Cascade hop pellets (boil)
.5 oz Cascade hop pellets (finish)
 
Other
 1 tsp gypsum
.25 tsp Irish moss (15 minutes)
.75 cup dextrose (to prime)
 
Yeast 1/2 quart (500 ml) Irish ale yeast culture (WYeast #1084) 
Procedure Crush grains and steep for 30 minutes in water at 158 degrees. Strain into boiling vessel and sparge with 158 degrees water. Add malt extracts, dextrin, honey, brown sugar, molasses and gypsum and bring to a boil. Add boiling hops 5 minutes into boil, Irish moss for the last 15 minutes and finishing hops in last 5 minutes. Total boil of 50 minutes. Cool to at least 68 degrees before pitching yeast. Prime with dextrose as usual.