Traquair House Ale Beer Recipe

Category Scottish Ale
Recipe Type All Grain

Fermentables
 18 lbs British pale malt
4 lbs British crystal malt
2 lbs toasted malt (homemade in oven - 10 min. @350F)
4 oz roast barley - in mash out only
1 lbs chocolate malt - in mash out only
 
Hops
 1.25 oz centennial hops - 11.3 alpha for 75 minutes
.75 oz tettnager hops - 4.8 alpha for 15 minutes
 
Other
 1 tsp salt in boil
1 tsp gypsum in boil
irish moss last 30 min.
 
Yeast Wyeast 1056 culture 
Procedure Mash at 155F for 1--1/2 hours. Collect first runnings with no sparge. Strike with 8 gallons at 170F. Mash out with 3 gallons at 200F with chocolate and roast grains. Collect about 8 gallons, boil down to 5 gallons.

Triple Double IPA  

Category India Pale Ale
Recipe Type All Grain
 
Fermentables
 8.0 Lbs American 2Row Pale Malt
10.0 Oz 75L Crystal Malt
8.0 Oz Willamette Hops
 
Yeast Whitelabs Irish Ale Pitchable Liquid Yeast
Procedure Mash : Single Step Infusion, bring 10 Qts water to 160 & add grain. Hold at 146-152 for 2 hours. Rest at 168 Degrees for 5 minutes. Sparge: 4.5 Gallons of 168 Degree water for 45-90Minutes. Boil: Boil wort for 90 minutes. After 1st 30 minutes add 6 oz Willamette hops. Add 2 oz Willamette hops at last 5 minutes of boil 
 

Trolleyman ESB  

Category ESB
Recipe Type Extract
 
 
Fermentables
 6.6 lbs Alexander light malt extract syrup
10 oz. 60 degree Lovibond crystal malt (crushed)
4 oz. malto-dextrin
 
Hops
 32 IBU Willamette hop pellets (boil)
1.0 oz Tettnang hop pellets (finish)
1.0 oz. Tettnang hop pellets (dry hop)
 
Other
 1 tsp Irish moss
.75 cup corn sugar for priming
 
Yeast Wyeast # 1098 (British ale) liquid yeast 
Procedure Steep crystal malt in 4 gallons 160 degree water for 30 minutes and strain out grains. Bring water to boil and add malt extract syrup, malto-dextrin and Willamette hops for a 60 minute boil. Add Irish moss for last 30 minutes of boil and add Tettnang hops for last two minutes of boil.
Turn off heat and allow to steep for 30 minutes while chilling your wort. Transfer to primary, top off to 5 gallons and pitch yeast at 72 degrees.

Rack to secondary and add 1 oz. Tettnang hop pellets as dry hop. Add appropriate clarifiers, add 3/4 cup corn sugar and bottle.
 

Twelfth Lager  

Category Lager Pale
Recipe Type All Grain
 
Fermentables
 10 lbs lager grain
1 lbs light dry malt extract
9 oz Chinese yellow lump sugar
 
Hops
 1 oz Talisman hops (leaf)
1 oz Hallertauer hops pellets
1 oz Cascade hops
 
Other
 4000 mg ascorbic acid
1 tsp Irish moss
 
Yeast Red Star ale yeast 
Procedure Add grain to 3 gallons of 170 degree water giving an initial heat of 155 degrees. Mash at 130-155 degrees for 2 hours. Sparge and add extract and Chinese lump sugar. Boil. In last 20 minutes add Talisman hops. In last 10 minutes add Hallertauer hops and Irish moss. Strain. Add Cascade hops and steep. Strain into fermenter when cool and pitch yeast. 
 

Tyrant Ale  

Category Pale Ale
Recipe Type Extract

Fermentables
 6.6 lb amber LME (I used Northwestern)
1.0 lb amber DME
1.0 lb amber crystal malt
0.5 lb chocolate malt
0.75 cup corn sugar for priming
 
Hops
 1.25 oz Brewers Gold Hops - boiling (60+ min)
1.00 oz Willamette Hops - aroma (end of boil)
0.50 oz Willamette Hops - dry
 
Other
 1 tsp gypsum
1 tsp Irish Moss
 
Yeast Liquid Ale Yeast (I used William's English Brewery Ale) 
Procedure Add gypsum to 2 gal water, and steep grains @150 deg F for 30 min). Add boiling and aroma hops at appropriate times; add Irish Moss whenever you think it's the right time (I've noticed widely varing opinions on this, and I think they're all right) After about a week, transfer to secondary fermenter and add dry hops - prime and bottle after another 2 or 3 weeks.