Tina Marie Porter Beer Recipe

Category Porter
Recipe Type All Grain
This was a marvelous bitter-sweet velvet black porter. 
Fermentables
 8 lbs Klages 2-row malt
1 lbs Munich malt
.5 lbs crystal malt (90L)
.5 lbs chocolate malt
.5 lbs black patent malt
.5 lbs roasted barley
 
Hops
 .5 oz Northern Brewer hops (boil)
.5 oz Cascade hops (boil)
.5 oz Cascade hops (finish)
 
Other
 1 tsp gypsum
.5 tsp Irish moss
 
Yeast 14 grams Whitbread ale yeast
Procedure The mash was done based on Papazian's temperature-controlled method. The boiling hops used were Northern Brewer and Cascade, but other hops can be used, this recipe uses 10.75 AAUs. The finishing hops are added after the boil and steep while cooling with an immersion chiller. The Irish moss is added in the last 20 minutes of the boil. The yeast is rehydrated in 1/2 cup of 100 degree water.

Too Dry Stout  

Category Stout
Recipe Type Extract

Fermentables
 1 lb British Crystal
.5 lb Black Barley
.25 lb Black Patent
7 lb Australian Dark
 
Other
 2 oz. Perle (at begining of boil)
 
Yeast ale yeast 
Procedure Steep specialty grains. Remove grains, add extract and hops. Boil. 

Too Much Head  

Category Pale Ale
Recipe Type All Grain

Fermentables
 8 lb 2 row Klages malt
1 lb 20 L Crystal
.5 lb Cara-pils
.5 lb Malted Wheat
 
Hops
 .5 oz Perle hops (60 min)
.5 oz Perle hops (30 min)
1.5 oz Cascade hops (30 min)
1 oz Cascade hops (2 min)
1.5 oz Cascade hops (dry)
 
Other
 RO water with 2 tsp Gypsum/5 gal, 1/2 tsp Epsom salts/5 gal, 1/4 tsp NaCl/5 =
.25 tsp powdered Irish Moss (10 min)
 
Yeast Yeast Labs American Ale Yeast (16 oz starter) 
Procedure Protein rest 30 min @ 122=B0F
Mash 154=B0F to conversion
Mashout at 175=B0F and sparge at 170=B0F
Boil for 60 min.

Too Sweet Ale  

Category Pale Ale
Recipe Type Extract
 
Fermentables
 .5 lbs crystal malt
3.3 lbs unhopped amber extract
3.3 lbs unhopped light extract
 
Hops
 1.5 oz Northern Brewers hops (boil)
.25 oz Cascade hops (finish)
 
Yeast Whitbread ale yeast 

Too Sweet Clone  

Category Pale Ale
Recipe Type Extract

Fermentables
 3.3 lbs M&F Unhopped Amber Extract (boil 30 mins)
3.3 lbs M&F Unhopped Light Extract (boil 30 mins)
.5 lbs Crystal Malt 60L
 
Hops
 1 oz Northern Brewers Plugs (boil 30 mins)
.5 oz Northern Brewers Plugs (boil 20 mins)
.25 oz Cascade Pellets (boil 10 mins)
.25 oz Cascade Pellets (boil 0 mins, let sit for 20 mins)
 
Other
 .25 tsp Irish Moss (boil 10 mins)
 
Yeast M&F Dry Ale yeast 
Procedure Add Crystal malt to 1 1/2 galls of cold water and bring to a boil. Remove Crystal malt, add extract and 1 oz of Northern Brewers Hops. Boil for 30 mins adding 1/2 oz of Norther Brewers Hops at 20 mins, 1/4 oz of Cascade Hops at 10 minutes, Irish Moss at 10 minutes, and 1/4 oz of Cascade Hops at the end of the boil. Remove heat and let sit for 20 minutes. Strain into primary fermenter. Add 3 1/2 galls of cold water. Cool using a submersion Wort Chiller to 70 degrees (f). Add yeast. Ferment at room temperature. After one week in primary, transfer to secondary fermenter and let sit at room temperature for one week. Transfer to bottling bucket, add 1 pint of boiled water with 3/4 cup of corn sugar for bottling. Bottle and wait.