Vespa Beer Recipe

Category ESB
Recipe Type Extract

Fermentables
 4.0 Lbs Light Dry Malt Extract
2.0 Lbs Clover Honey
0.25 Lbs Chocolate Malt
0.75 Lbs 20 L Crystal Malt
0.5 Lbs Carapils Malt
 
Hops
 1.0 Oz North Down (6.2% AA) 60 minute
1.0 Oz East Kent Goldings (5.6% AA) 20 minute
0.5 Oz EK Golding (5.6% AA) 1 minute
0.5 Oz Cascade (5.0% AA) 1 minute
0.5 Oz EK Golding (5.6% AA) dry hop
0.5 Oz Cacade (5.0% AA) dry hop
 
Other
 1.0 Tbsp Gypsum
1.0 Tbsp Irish Moss (20 minute)
 
Yeast White Labs London Yeast (WLP013)
Procedure 1. Crush Grains and steep them in 5 gallons of water in a muslin bag for 25 minutes at 150 F. Remove and drain bag. 2. Bring the water to a boil, and dissolve DME and honey. 3. Add boiling hops for 60 minutes 4. Add flavor hops and Irish Moss during the last 20 minutes of the boil 5. Shut off heat and steep aroma hops for about a minute. 6. Cool wort and pitch yeast in a fermenter Kept in primary fermenter (plastic) for 5 days Kept in secondary fermenter (and dry hopped) for 11 days

Wacky Weizenbock  

Category Wheat Beer
Recipe Type Extract

Fermentables
 6 lbs Brewmaster Dried Wheat Extract
3 lbs Brewmaster Dried Amber Malt Extract
.5 lb chocolate malt
 
Hops
 2 oz Hallertauer fresh hops (boiling - 1 hour)
.5 oz Hallertauer fresh hops (flavor - last 20 minutes)
.5 oz Hallertauer fresh hops (aroma - last 2 minutes)
 
Yeast Wyeast Liquid Wheat Beer Yeast 
Procedure Prepare according to the standard Papazian method for extract beers. Starting gravity: 1.61 Starting Potential alcohol: 9% Ending gravity: 1.16 Ending Potential alcohol: 2% Primary and Secondary fermentation took 1 month. I believe that the high alcohol content (7%) pickled the yeast and stopped fermentation in it's tracks. Bottled with 1 1/4 cup DME

Wake Up and Go To Sleep Stout  

Category Stout
Recipe Type Extract

Fermentables
 4 lb Dark Malt Extract
3 lb Light Malt Extract
1/8 lb Roasted Barley
1/8 lb Black Patent Malt
1/4 lb ChocolateMalt
1 lb Crystal Malt (90 lov)
 
Hops
 1.5 oz Northern Brewer Hop Pellets (Boiling)
0.5 oz Willamette Hop Pellets (Finishing)
 
Other
 2.5-3 cups Chocolate Cappucino (Espresso Ground)
 
Yeast 1 pkg Wyeast Irish Ale Yeast 
Procedure Steep grains in 1.5 gal of water while bringing to a boil. Remove at boil. Add extracts and boiling hops. Add coffee grounds last 5-10 minutes of boil. Add finishing hops last 2-5 minutes of boil. Sparge into fermenter and pitch yeast when cool. Primary (Plastic in my case)-5 days. Secondary (Glass for me)-10 days. Bottle with 3/4 cup corn sugar and let age for about 4 weeks for best results.

Washington Apple Ale  

Category Fruit Beers
Recipe Type Extract

Fermentables
 4 lbs Telford's Yorkshire nut brown ale hopped malt
1 lbs honey
.5 lbs corn sugar
.5 lbs dark crystal malt
4 lbs red apples
 
Other
 2 tsp cinnamon
 
Yeast ale yeast 
Procedure In cold water, place crushed dark crystal malt in a cheesecloth. Bring water to boil. When boiling commences, remove grain and add Telford's. Boil 15-20 minutes. Add sugar and honey and boil another 10 minutes. Reduce heat so that boiling stops. Add cinnamon and sliced apples and steep 15 minutes. Remove apples with strainer and transfer wort to primary.

Watson's Alementary Stout  

Category Stout
Recipe Type Extract

Fermentables
 6 lbs dark dry malt extract
1 lbs crystal malt
.75 lbs roasted barley
.25 lbs black patent malt
 
Hops
 2 oz Galena hop pellets (30 minute boil)
1 oz Cluster hop flowers (1 minute boil)
 
Other
 .75 cup corn sugar (prime)
 
Yeast Edme ale yeast 
Procedure Add cracked crystal malt, roasted barley, and black patent malt to 1-- 1/2 gallons cold water. Bring slowly to a boil. Remove spent grains and sparge with 2 quarts hottest tap water. Add dry extract and return to boil. Add 1 ounce Galena hop pellets and boil 30 minutes. Add second ounce Galena hop pellets and boil another 29 minutes. Add cluster hop flowers and boil 1 minute. I cool the wort with an immersion wort chiller, then pour the wort through a wire strainer and sparge with 2 quarts boiling water. Pitch yeast (EDME works very well) when wort is at 75F. Ferment out completely (about 1 week), prime (3/4 cup corn sugar), and bottle. Ready to drink in 1 more week, but improves steadily until it's all gone (usually about 3 months if I ration it).