Wicked Ole Ale Beer Recipe

Category Strong Ale
Recipe Type All Grain

Fermentables
 12 lbs. British two row malt
1.5 lbs. 80L Crystal Malt
.5 lb. Special Roast
1 lb. of Invert sugar (for a boost!)
 
Hops
 2 oz. Centennial whole leaf hops (60 minutes in boil)
1 oz. Fuggles whole leaf hops (last 5 min. of boil for aroma)
 
Other
 1/4 tsp Irish Moss (last 15 min. of boil)
 
Yeast 1 pckge of Wyeast London Ale Yeast III 
Procedure Pop yeast package and let it swell beyond an inch in thickness. After swelling pitch in a yeast starter. Let starter ferment to post krausen (you will only pitch the slurry).
Mash in at 95 degrees (hold for 30 min.). Raise temperature to 122 degrees (hold for 30 min.). Increase temp to 156 - 158 degrees for sacharification (check every 30 min. for conversion). Raise temp to 170 degrees for 10 minutes and thouroughly mix mash. Take 1/4 of mash and place in seperate pot and bring to a boil (take care not to burn the grains). Return mash into mash-tun with rest of concoction and sparge with six gallons of water at 170 degrees.

Boil the wort (should yield 7 gallons) for ninety minutes. Add hops according to recipe. And, pitch yeast at 170 degrees. Maintain temperature at 168 - 172 degrees throughout primary fermentation. Rack into secondary fermenter and hold there until wort shows no further drop in gravity. (You should keg this one! But, if you must bottle it is still enjoyable.)
 

Willy Wonka Porter  

Category Porter
Recipe Type Extract

Fermentables
 6.6 lbs Amber Extract (Ireks Bavarian, I think)
1.5 lb Dark Dry Extract
.5 lb Chocolate malt
.5 lb Crystal
.25 lb Black Patent Malt
8 oz Malto Dextrin
 
Hops
 2 oz Northern Brewer (pellets) 6.9% AAU
.5 oz Cascade 4.9% AAU
 
Other
 .75 lb Unsweetened Bakers Chocolate (Hersheys)
 
Yeast WYeast # 1056 
Procedure Steep grains in 2 gallons of 150 F water. Strain out grains and add malt extracts. Bring to a boil. Boil for 10 minutes and add 2 oz N. Brewer hops. Boil for 35 minutes and add 1/2 oz of Cascade hops. Boil for 10 minutes and turn off heat. Cool, Transfer to Primary fermenter. Topup to 5.5 gallons. Pitch yeast when cool. Ferment at 60 - 70 for 1 week. Rack to secondary and ferment to completion. Prime with 3/4 cup corn sugar and bottle. Takes 4 weeks to carbonate well.

Winter Warmer  

Category Strong Ale
Recipe Type Extract

Fermentables
 8 lbs Dogbolter hopped malt extract syrup
3 lbs rice syrup
 
Other
 1 tsp Irish moss
 
Yeast Brewer's Choice 1056 (American Ale) liquid yeast (in a pint of starter) 
Procedure Bring 5 gallons of water to a boil. Add syrups, stirring vigorously until dissolved to avoid scorching. Boil for 15 minutes, adding Irish moss for final 5 minutes. Cool. Strain into carboy. Pitch yeast. Rack to secondary after about a week. After two weeks, rack to 5-gallon keg. Force carbonate. Chill to cellar temperature and serve.

Winterbrew  

Category Spiced Beers
Recipe Type Extract
 
Fermentables
 7 lbs. dark malt extract
1 lb. Crystal malt
.5 lb. Chocolate malt
.25 lb. Black Patent
1 lb. honey (clover)
 
Hops
 1 1/2 oz. Helletaur hops (bittering)
.5 oz. Helletauer hops (finishing)
 
Other
 4 tsp. nutmeg
10 inch Cinammon stick
1 lb. bakers chocolate
 
Yeast 14 grams Australian ale yeast 
Procedure The O.G. on my batch was a healthy 1.065, but as you probably have guessed...the final gravity wasn't anywhere near 0...which was good. It is the adjuncts and unfermentables in this batch that give it that special holiday/winter character. I will definanely try this batch again...but before next winter! 

Winters Tavern Pale  

Category Pale Ale
Recipe Type Extract
 
Fermentables
 8 lbs Alexanders pale malt extract
.25 lbs Crystal 40L (light)
.25 lbs Crystal 80L (medium)
 
Hops
 .5 oz Chinook (12%)
1 oz Cascade (5.5%)
1 to Cascade - Dry-hopped
 
Other
 .75 cup corn sugar to prime
 
Yeast Wyeast #1056 American Ale Yeast 
Procedure Let the initial primary fermentation go for a couple of days, I usually dump the wort into a plastic bucket filled with cold water and get just about the right temp as well as a great cold break. I let this sit for about an hour and rack to a 5 gallon carboy (to get rid of all the trub) and then pitch my starter and relax...
After primary rack (without splashing!) to a secondary and add dry-hops. You can either use a hop bag or just throw them in. I have not had any trouble siphoning off for bottling with that little orange plug they give you with the racking tube. Let this go 1-2 weeks at about 65-68 degrees. Bottle.

It should be drinkable after a week or two, but if you can hold out for 4-6 you will have a magnificent brew...

Use a yeast starter for best results!