The Haircut Beer Recipe

Category Lager
Recipe Type Extract

Fermentables
 3.3 lbs Australian lager malt extract (hopped)
3.3 lbs Australian plain light malt extract (unhopped)
3/4cup Corn Sugar for bottling
 
Hops
 1 oz. Fuggles hops (boiling)
0.5 oz Cascade hops (boiling)
0.5 oz Cascade hops (finishing)
 
Yeast 1pkg. Superbrau yeast 

This Pete's Wicked Red Ale  

Category Pale Ale
Recipe Type Extract

Fermentables
 2.5 oz roast barley
8.0 oz crystal malt (20 L)
5 lb Canadiana light malt extract
1 lb Edme light dried malt extract
 
Hops
 28 g Northern Brewer pellet hops (aa 10%)
26 g Styrian Goldings pellet hops (aa 8.5%)
7 g Willimette leaf hops
7 g Cascade leaf hops
 
Other
 2 oz 100% dextrine
1 tsp gypsum
3/8 tsp Irish Moss
 
Yeast 10 g (2 pkgs) Nottingham English Ale dried yeast 
Procedure Steep grains in 3 qts H2O at 150 deg F, 45 min, then sparge with 170 deg H2O.
Boil (60 minutes) with extracts, dextrine, gypsum, Northern Brewer and Styrian Goldings. Add Willamette, Cascade, and Irish moss in last 12 minutes of boil. Pitch 10 g (2 pkgs) Nottingham English Ale dried yeast (hydrated warm H2O). Dry hop in secondary with 28 g Cascade pellet hops.

Primary fermentation 5 days at 20 deg C (68 F), secondary 20 days at 18 deg C. OG 1032, FG 1005 (3.75 % alc by wt), est bitterness 57 IBU, est colour 15 SRM
 

Three Hour Tour Ginger Pale Ale

Category Pale Ale
Recipe Type Extract
 
Fermentables
 8 lbs. Alexander's Pale Malt Extract
.5 lb. crystal malt
.25 lb. toasted malt
1 1/4 cup pale dried malt extract (priming)
 
Hops
 1 1/2 oz. Northern Brewer hops - 6.4%
.5 oz. Cascade hops - 5.9% (finishing)
.5 oz. Cascade hops - 5.9% (dry)
 
Other
 .75 oz. fresh grated ginger
.5 tsp. Irish moss
 
Yeast pkg. Wyeast 1056 - American Ale Yeast 
Procedure Put on Axis: Bold as Love by Jimi Hendrix. Steep crushed grains in muslin bag. When water boils, add malt extract and Northern Brewer hops. After 45 minutes, add Irish moss and ginger. Add Cascade hops during final two minutes of boil. Allow to steep for few minutes, cool wort in Scottie's Patented Wort Chillin' Device. Sparge into fermenter. Pitch yeast when cool. Ferment for about 1 week in primary and rack to secondary fermenter. Dry hop with 1/2 oz. Cascades Allow to sit for 1-2 weeks. Prime with DME dissolved in 1 pint of water. Bottle and enjoy!

Three Vice Stout  

Category Stout
Recipe Type Extract
Fermentables
 6.6 lbs Stout extract (2 cans if using cans)
.25 lbs flaked barley
1/8 lbs black patent malt
.75 cup brown sugar (priming)
 
Hops
 .5 oz Fuggles hops (bittering)
.5 oz Fuggles hops (flavoring)
 
Other
 4 oz unsweetened chocolate
5 cups brewed coffee
 
Yeast 1 package Wyeast #1084 
Procedure Heat water to 160 degrees and steep barley and malt for 30 minutes. Remove grains and heat to boiling. Add extact and coffee and return to boil. Add bittering hops and boil 50 minutes. Add chocolate and flavoring hops and boil for 10 minutes. Cool and pitch yeast (I used a starter). Rack to secondary when active fermentation subsides. Leave in secondary 3-4 weeks. When ready to bottle boil brown sugar with pint of water to prime. 

Three X Autumn Ale  

Category Bitter Ale
Recipe Type All Grain

Fermentables
 6.0 Lbs 2 Row (1lb toasted)
2.0 Lbs Munich
8.0 Oz Cara-Pils
 
Hops
 2.0 Oz Nugget (aroma)
0.5 Pints Northern Brewer (boil)
 
Other
 0.25 Tsp Irish Moss
 
Yeast White Labs WLP001 California Ale yeast
Procedure Toasted 1 lb of 2 row @ 450 for 15 minutes. Single step mash 155 for 2 hours. Sparge to collect 6 gallons. boil to 5 gallons.Cool. Rack.