Tyson's Hefeweisen Amber Beer Recipe 

Category Wheat Beer
Recipe Type Extract

Fermentables
 10.0 Oz "Special B" (60L) ground caramel malt
4.0 Lbs Dry Amber Malt Extract
3.3 Lbs Wheat Extract Syrup
 
Hops
 2.0 Oz E.K.G. Hops (6.1%)
 
Other
 5.0 Gallons Pre-boiled, purified water (Split 3 & 2)
 
Yeast WhiteLabs #WL300, or preferred Hefeweisen Ale yeast
Procedure Steep caramel malt in 3 galons hot (180+ degrees, but not boilig) water for 10 minutes with steeping sock, squeezing most of moister out before throwing out. Put over high heat, adding and dissolving dry malt and syrup before boiling starts, stirring to prevent clumping and settling. Bring to boil, stirring ocasionally, preventing over-boil. After 30 minutes of boil, add 1 oz. of hops. Stir and boil for another 20 minutes (50 total from beginning) and then add the other 1 oz. of hops. Boil for 10 more minutes, for a total of 60 min. boil. Cool to 80F degrees and add remaining 2 gal. pre-boiled purified water at room temp. Pitch yeast at 76-80F degrees. Primary fermentation should take 10 days at about 74F degrees (remember air-lock, dark place, etc...) Recommend bottling over kegging. Secondary fermentation (for bottles) could take as few as 7 days, but 14 days is recommended. Serve cold. 7% Alc.

Uncle Bill's Porter  

Category Porter
Recipe Type Extract

Fermentables
 3 1/3 lb light liquid extract
1 lb light dry extract
8 oz chocolate malt
4 oz black patent malt
.5 cp molasses
 
Hops
 1 oz bittering hops (about 5-6%)
1 oz Willamette
 
Yeast 1 pk ale yeast 
Procedure Specialty malts were heated just short of boiling in 1 gal water, then removed. Malt extracts and bittering hops were added, and boiled for 55 minutes. Willamette hops were added right at the end of the boil, and this was poured into three gallons of cold water in the primary. I've made this beer both with and without a yeast starter, depending on how ambitious I felt.

Ursa Major Stout  

Category Stout
Recipe Type Extract

Fermentables
 2 cans Munton & Fison stout kit
2 lbs Munton & Fison light dry malt extract
1 lbs crushed pale malt
1 lbs crushed crystal malt
.5 lbs dextrin malt
2 cups chocolate malt
2 cups black patent malt
2 cups roast barley
.75 cup corn sugar (priming)
 
Hops
 2 oz Fuggles hops pellets (boil)
.5 oz Willamette leaf hops (finish)
 
Other
 .25 tsp Irish moss
 
Yeast 2 packs M&F stout yeast
Procedure Mash grains in 1-2 gallons of water. Sparge with enough water to end with 2-3 gallons in pot. Bring to boil. Stir in extract and bring to boil. Add boiling hops. Boil 40 minutes. Add Irish moss in last 15 minutes. At end of boil, add aromatic hops and steep 15 minutes. Sparge into primary with enough water to make 6 gallons. Cool and pitch yeast. Rack to secondary when initial blow off subsides. Prime and bottle about a month later. 

Usquepaugh Mild Brown Ale  

Category Brown Ale
Recipe Type All Grain

Fermentables
 4 lb. English 2-row pale malt
1 lb. Crystal malt
.75 lb. cracked wheat berries
 
Hops
 1 oz. Cascade hops (start of boil)
.5 oz. Kent Golding hops (near end of boil)
 
Other
 1.4 tsp. Irish moss
 
Yeast Edme ale yeast 
Procedure I had some cracked whole wheat of the sort that can be cooked as a hot cereal. I pan-roasted it in a dry iron skillet for about 30 minutes, turning it frequently, until it was fairly dark (some was burned actually). This was cooked in about a quart of water for about 3/4 hour, and added to the main mash at about 50 C at the start of the protein rest. All water used had 1/2 tsp. Burton salts added per gallon. The boil was about 50 minutes, and there was quite a lot of hot break. This recipe yielded about 3 gallons of wort at OG=1.050. I pitched one packet of Edme ale yeast direct (no starter). FG was 1.018.

Vanilla Cream Ale  

Category Spiced Beers
Recipe Type Extract

Fermentables
 4.0 Lbs Alexander's Pale Malt Extract
0.5 Lbs Crushed Caramunich Malt
1.0 Lbs Rice Solids
1.0 Lbs Lactose
 
Hops
 1.25 Oz 4% AA Tettnanger (aroma)
0.75 Oz 4% AA Tettnanger (boiling)
 
Other
 1.5 Tbsp Vanilla Extract
1.0 Tsp Irish Moss
 
Yeast WLP001
Procedure Steep crush grains in a muslin bag in 6 gallons water for 30 minutes at 150 Fahrenheit. Remove grains and discard. Bring Water up to a boil. Dissolve rice solids, lactose, and LME. Let wort come to a boil again and add boiling hops. After 45 minutes add Irish Moss. After an additional 10 minutes add aroma hops and vanilla extract. Turn off heat after a full 60 minutes of boiling, cool and pitch yeast.