Tamalpais Wit Beer Recipe

Category Wheat Beer
Recipe Type Extract

Fermentables
 4-1/2 lbs light dry wheat malt extract
2 lbs orange honey
 
Hops
 1 oz Hallertauer or Northern Brewer (7.5 HBU, boil)
1 oz Hallertauer or Hersbrucker (3 HBU finish)
 
Other
 1.5 oz crushed coriander
.5 oz dried orange peel
 
Yeast Belgian Ale yeast (Wyeast 1214) 
Procedure Bring 5 gallons of water to a boil, then add first three ingredients. Boil 45 minutes, then add 3/4 oz. coriander. Boil 10 minutes, then add remaining coriander and orange peel. Boil 5 minutes, and add the finishing hops for a final 2 minutes. Chill immediately to 75 F, areate into 5 gallon carboy, and add yeast. Ferment using blow-off method, then prime with 3/4 cup corn sugar and bottle.

TBones Game Warden Stout

Category Stout
Recipe Type Partial Mash

Fermentables
 5 lb Briess 2 row
1 lb Flaked Barley
1.5 lb Crystal 40L
3.3 lb John bull dark
3.0 lb dark M&F DME
 
Hops
 2 oz Eroica pellets
 
Other
 2 inch Brewers Licorice
 
Yeast Danstar Nottingham yeast 
Procedure Crush Grains and mash at 150 for 60 minutes, really I got the Briess only to convert the flaked as an experiment in head and body. Sparge and get 3 gallons. Add to this (allready surly lookin' brew) the extract and hops. Boil 60-90 until 2.0 2.5 gals remain in pot. Pour in primary with 2.5 cold water. Chill in ICE water to 76.
Pitched Danstar Nottingham...went off like a bomb... had to replace 1 1/4 inch blow off on day 2..was spooged out... and it worried me...well..not too worried... racked to secondary after one week in secondary for 2 weeks...primed with 1.25 cup Dark DME...
 

Terminator Stout  

Category Stout
Recipe Type All Grain

Fermentables
 12.0 Lbs Great Western 2-row
1.0 Lbs Briess 40L Crystal Malt
1.0 Lbs Black Barley
1.0 Lbs Briess Munich
 
Hops
 30 IBUS Cascade Hops
 
Yeast Wyeast #1056 
Procedure Single step, upward infusion mash with strike temp at 157.
Cascade Hops, additions at boil, and at 1 hour. Shoot for 30 ibus. Total Boil time is 1.5 hours.

Use liquid Wyeast #1056 and ferment around 69 degrees.
 

Terminator Stout (Scale to size)  

Category Stout
Recipe Type All Grain

Fermentables
 80.0 % Great Western 2-row
7.0 % Briess 40L Crystal Malt 
7.0 % Black Barley
6.0 % Briess Munich
 
Hops
 30.0 ibus Cascade Hops
 
Yeast liquid Wyeast #1056 
Procedure Single step, upward infusion mash with strike temp at 157. Hops- Cascade additions at boil, and at 1 hour. Shoot for 30 ibus. Total Boil time is 1.5 hours. Use liquid Wyeast #1056 and ferment around 69 degrees 
 

Tessellator  

Category Lager Bock
Recipe Type Extract

Fermentables
 8 lbs Heidelberg Bavarian Bock Malt Dark
1 lb M&F dry light
.25 lb Chocolate Malt, crushed
1/8 lb Black Roasted Barley, crushed
.5 lb German light crystal, crushed
1 1/2 inches licorice, crushed
 
Hops
 2 ozs, Fresh Bullion Hops
.5 oz Fresh Chinnok Hops
1 oz Fresh Perl Hops
.5 oz Compressed Kent Goldings Hops
 
Other
 1 tsp Irish Moss
 
Yeast 2 pkgs Whitbred Ale yeast 
Procedure Crush all grains, place in muslin bag in 6 qts water. Bring to a boil. Remove grains in bag and add all malts. Boil 20 minutes. Add Bullion Hops. Boil 30 minutes. Add Chinook Hops, Licorice, Irish Moss. Boil 15 minutes. Add 1/4 oz Perl hops. Boil 10 minutes. Add 1/4 oz Perl hops. Boil 5 minutes. Chill wort and sparge into primary fermenter. Add water to 5 1/2 gals. Dry hop 1/2 oz Kent Goldings in muslin bag. Pitch yeast.
Rack to secondary, removing hops after fermentation slows. Bottle with 1 1/4 cup M&F dry malt for priming.