WTO Wheat Beer Recipe

Category Wheat Beer
Recipe Type Extract

Fermentables
 3.3 Lbs Light Malt Extract
3.3 Oz Wheat Malt Extract
 
Hops
 1.0 Oz Willamette Hops
1.0 Oz Fuggles Hops
0.5 Oz Hallertau Hops
 
Other
 0.25 Tsp Irish Moss
 
Yeast Windsor Ale English Ale Yeast 11 Grams
Procedure Total Brew Time: 90 minutes All Hops Pellets Willamette Hops at Start Fuggles with 30 Minutes left Hallertau with 15 Minutes left Irish Moss with 15 Minutes Left 2 Packages Windsor Windsor Ale Yeast, Not Rehydrated

Xmas Ale  

Category Spiced Beers
Recipe Type Extract

Fermentables
 4 1/4 Austrialian light extract malt (liquid)
.5 lbs crystal malt
.25 lbs chocolate malt
1/8 lbs flaked barley
.5 cup brown sugar
 
Hops
 2 1/2 Northern brewer hops
1 oz cascade (finishing)
 
Other
 .5 tsp cinnamon
1 tsp whole clove
 
Yeast Ale yeast 
Procedure Add all the grain and malt into the water and boil. After it starts to boil, add Northern brewer and spices. After about 45 minutes, turn off heat, add the Cascade. After 20 minutes, filter into carboy. Pitch yeast when cool. Clarify and bottle in a week.

Xmas Ale  

Category Spiced Beers
Recipe Type All Grain
. 
Fermentables
 8 lbs Klages malt
2 lbs Munich malt
8 oz chocolate malt
12 oz honey (added to the boil
 
Hops
 .5 oz Willamette hops (5.4%) for 45 min
.5 oz Willamette hops (5.4%) for 30 min
 
Other
 6 oz fresh ginger (peeled
1 tsp whole cloves
1 tsp ground allspice
 
Yeast Ale yeast 
Procedure Use Papazian's Step mash technique: 30 minutes at 130 degrees. 30 minutes at 155 degrees. Sparge with 175 degree sparge water. Collect about 6 gallons. Boil wort for one hour. Add 1/2 ounce. of Williamatte at 15 minutes. At 30 minutes add: 1/2 ounce Williamette, ginger, orange zest, cloves, allspice, and cinnamon. Cool. Pitch yeast.

Xmas Beer  

Category Spiced Beers
Recipe Type Partial Mash

Fermentables
 2 lbs Munich malt
.25 lbs dextrin malt
1 lbs crystal malt
1 lbs 2--row malt
.75 cup roast barley
.5 cup black patent malt
6 lbs Australian amber extract
2 lbs dark honey
 
Hops
 1 oz Chinook hops
 
Other
 3 bags Spicy Duck spices (cinnamon
4 sticks cinnamon
2 tsp crushed cardamon
1/4 tsp Irish Moss
zest of lemon
2 tsp cloves (end)
2 sticks cinnamon (end)
1.5 tsp allspice (end)
1 dash nutmeg (end)
1.5 oz grated ginger (end)
 
Yeast Wyeast ale 
Procedure Low temperature mash, 145F for 4 hours in 2 gallons of water treated with 2 teaspoons of gypsum. Sparge to 7 gallons. Bring to boil, adding extract, 1 ounce of Chinook, and spices. After 45 minutes, add another ounce of Chinook and some Irish moss. After 1 hour, turn off heat at add honey, orange zest, and spices denoted "(end)". Secondary had 2 more ounces of hops (did not write down the kind).

Ye Olde Sloshingfroth  

Category Stout
Recipe Type Partial Mash
 
Fermentables
 4.25 lbs. English Pale malt
12 oz. Chocolate malt
8 oz. Flaked oats
6 oz. English crystal 37L
2.5 oz. Roasted barley
2 oz. Black patent
1 lbs. DME American Wheat
 
Hops
 0.5 oz. Northern Brewer 6.5% (60 min)
0.5 Kent Goldings 5.5% (15 min)
 
Yeast BrewTek British Draft CL-160 yeast 
Procedure Mash water: 7.7 quarts (130 degF strike). 122 degF (30 min) 157 degF (55 min) 168 degF (5 min).
Sparge water: 9.2 quarts (170 degF) Sparge liquor: 3.3 gallons Desired final volume: 5 gallons.

Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes. Pitch when cool (65-75 degF). Ferment at 65-68 degF for 48 hours; rack to secondary when gravity has dropped below 1.0 25. Continue secondary fermentation at 65-68 degF for 14 days. Prime with 3/4 cup corn sugar or equivalent and bottle. Store and serve at 55 degF.