All Grain

Better than Yuengling Amber Lager. (This is mine, so I'll give no credits like I would if I copied it from somewhere else.)

6 lb Pale Malt (6 Row) US (2.0 SRM) Grain 61.54 %
2.00 lb Corn, Flaked (1.3 SRM) Grain 20.51 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 10.26 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.69 %
0.75 oz Cluster [7.00 %] (60 min) Hops 18.5 IBU
0.25 oz Cascade [5.50 %] (5 min) Hops 1.0 IBU
1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager (I use 34/70) (Cali lager yeast in summer.)

75-90 minute mash@ 152-4* (or until conversion). 60 minute boil.

(You can pretty much add 1/4 lb but not more than 1/2 lb of carapils/dextrine malt for head retention to all of these recipes if you wish)

Kolsch.

All Grain (Pretty much the same as Pils, different yeast)

10.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 95.24 %
0.50 lb Munich Malt (9.0 SRM) Grain 4.76 %
1.75 oz Saaz [4.00 %] (60 min) Hops 24.0 IBU

Mash 150* 90 minutes, boil 90 minutes.

Kolsch yeast.

(You can sub other Noble hops as long as you keep the IBU's close)

This is a hopped-up version of EdWort's Haus Pale Ale. I made it as my first gluten free (but barley based!) beer for my celiac girlfriend. No starter needed if you use Safale US-05 (dry).

Recipe Specifications
––––––––––––––––––––––––––
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.057 SG
Estimated Color: 4.9 SRM
Estimated IBU: 54.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
––––––––––––
Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.19 %
2.00 lb Vienna Malt (3.5 SRM) Grain 19.05 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.76 %
1.00 oz Cascade [7.50 %] (60 min) Hops 26.1 IBU
2.00 oz Cascade [5.50 %] (Dry Hop 14 days) Hops -
1.00 oz Cascade [7.50 %] (30 min) Hops 20.1 IBU
0.50 oz Cascade [7.50 %] (15 min) Hops 6.5 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 1.9 IBU
5.00 ml Clarity Ferm (Primary 5.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


Mash 60 min @ 152F.

any good porter or milk stout recipes waldo?

ETA- thanks bee-man(tbk)

Extract Cream Ale "Mower Man"

4lbs of Pilsen or Extra Light DME
1lb of Dry Rice Extract
0.75 oz Willamette @ 60 min
0.25 oz Willamette @ 20 min
0.25 oz Willamette @ 10 min
0.25 oz Willamette @ 5 min
0.25 oz Willamette @ 1 min
0.25 oz Willamette @ flame out

Yeast: Wyeast American Ale (1056)

Added half the 3 lb bag of DME plus the 1 lb bag of rice extract. Boil. Do the hop thing... Add the remaining DME at 5 minutes left.

This is a guzzler for sure. Easy to make. You MUST get your fermentation temps right with this one. If not you will taste every flaw as it is very light.

OG 1.044

Another classic. At four months it comes into its own.

Breakfast Of Champions Oatmeal Stout


Recipe for 5 gallon/All- Grain

OG 1.056 FG1.016

Grain Bill at 77% effeiency

7lb.5oz. British Pale
1lb. Acidulated Malt
1lb.4oz. Breiss Extra Special
6oz. Belgian Chocolate
2oz. British Black Patent
2oz. Black Roasted Barley
8oz. Flaked Barley
1lb. Flaked Oats
8oz. Dextrine Malt{Cara-Pils}

Single infusion mash at 153 degrees for 45 minutes
Sparge and collect 7 gal. total

Boil 60 minutes after hot break drops

Hop additions:
.8oz Chinook{12.5% AA} at beginning of boil
.5oz Fuggles{5% AA}last 20 minutes of boil

1 tsp. Irish Moss last 20 minutes of boil

Total collected to primary 5.5 gallons

Wyeast#1084 Irish Ale Yeast in starter of your choice or slurry

Fermented @68 degrees

You better use a blow-off tube,trust me

Bottled with 3.5oz corn sugar

Belgian Blonde

Fermentables:
7 lbs. of Extra Light DME
2 oz. Malto Dextrin
8 oz. of clear belgian candy sugar
4 oz. Belgian Biscuit malt
4 oz. Belgian Aromatic malt
4 oz. German Munich malt
2 oz. Honey malt

Hops:
2 oz. Styrian Goldings Hops

Yeast:
2 packs of Wyeast 1762 Belgian Abbey II or a starter from 1 pack.

Directions:
Full volume boil is always preferred but lower the volume as needed then just top up.

1. Put water in boil kettle along with steeping grains in a strainer bag.
   
2. Bring the temp of the water up to 170 then remove grains. You can sparge them, dunk them, or squeeze them if it makes you happy.
3. Stir in the malto dextrin and 3lbs of the DME.
   
4. Bring to boil.
5. At 60 minutes left add 1.5 oz of the hops.
   
6. At 15 minutes left turn off heat, stop the clock, and add the rest of the fermentalbes so they're good and dissolved.
7. Bring back to a boil.
8. As soon as the boil is reached start the clock.
   
9. At 10 minutes add the rest of the hops
10. (OPTIONAL) At 10 minutes add your whirlfloc tablet and immersion chiller.
11. After 60 minutes kill the heat and cool that puppy down.
12. Pitch yeast at 65 - 70 degrees and ferment around 65.

Simple 5 gal All-Grain
Stock Ale;

10lbs Pale Ale
2lbs 60L (or 1#60L & 1# 80L)
1.25oz Fuggles (.75 Northdown) 60min
1oz EKG at 5min
London ESB, London III or Thames Valley Yeast
Wirlfloc or Irish Moss
Gypsum or Calcium Carbonate if desired.

No-sparge method:
5gal Water - Strike temp 166.5oF
Mash out 3.5 - 4 gal boiling water. Mash out temp 176oF (10-15min)

S. G. 1.058

Rye American Ale with a bit of British.

5 Gallon Batch:

9# of 2 row
1# 6oz of Munich
1# 6 oz of Rye (Malted)
11oz of Victory
9oz Honey
8oz Caraphil

60 minutes left of boil - 1.25 oz of Cluster
20 minutes left .75 phoenix
10 min left .75 phoenix
Stove off .5 phoenix

Add wyeast nut - 1/2 tsp and 1 tsp of DAP at 10 minutes left of boil
1 tsp of irish moss at 15 minutes left of boil

Safale - 04

English Bitter - by ds762

ALL GRAIN
Mash efficiency - 78%
Mash temp - 153

10 gal batch

11.5 lbs Maris Otter
1 lb White Wheat
4 oz crystal 120
1 oz debittered black

2 oz East Kent Goldings 4.8% AAU - 60
2 oz East Kent Goldings 4.8% AAU - 5

Fermentis S-04 dry yeast

Ferment at 62 for 14 days, keg and serve!

Munich Helles

Its subtle. Malty, earthy and easily quaffing beer. This is what you pour by the liter not the pint. If you are not familiar with it, its the most popular beer they drink in Munich. Similar to Euro Pilsener, but with more body due to the protein rest. Tastes damn close to Augustiner Bräu Helles, and comparable to Paulaner Original Münchner Hell. NOT like American pilseners.

I made this recipe card so that you can print it out and check the boxes as you go


---------------------------------------------
Recipe Type: All Grain, Basic Helles
Batch Size (Gallons): 5
ABV: 4.6%
IBU: 18
ATTENUATION: 78%
SRM: 2.6-2.9

[] 1 vial (White Labs WLP835 Lager-X, limited edition). Make Starter overnight with 1L of 55f wort or 10gram DME per 100ml. Or Wyeast 2308 Munich Lager

[] 8 lb German Pils Malt, 2-Row (milled to 75-80% efficiency)
[] OPTIONAL addition: .5 lb Munich Malt (milled to 75-80% efficiency)
[] OPTIONAL addition: .5 lb Carapils aka Dextrine Malt (milled to 75-80% efficiency) increases OG to 1.054


Dual stage infusion:
[] 1/2 teaspoon sea salt added to mash(to adjust my water to Munich, your water is different)
[] 30min @122f protein rest (add 2 gal boiling water to mash to get to 122f)
[] 30min @154f +/-4f saccrification rest (add 2 gal boiling water to mash to get to 154f)
[] Mash pH 5.8'ish
[] Mashout 168-170f (sparge with 2 gal boiling water to mash to get to 170f)

Boil: 90min. Skim scum off top. No lid
[] At 15min: [0.04/%AA OZ.] bitter: 1/2 oz Hallertauer or Mt Hood or Tettanager, Spalt, Perle, Northern Brewer
[] At 50min: [AA %] flavor: .3 oz Hallertauer mittelfruh or Mt Hood or Tettanager, Spalt, Perle, Northern Brewer
[] At 80min: [AA %] aroma: .6 oz Hallertauer mittelfruh or Mt Hood or Tettanager, Spalt, Perle, Northern Brewer

[] Near end of boil place cooler into boiling pot
[] Sanitize fermenter with Starsan
[] Cool wort to 55f
[] Check OG: 1.046, add water if necessary
[] Aerate wort or add 1 drop of olive oil

[] Pitch yeast at 55f. Primary Fermentation: 11 days at 48-55f DATE________________
[] Check for stuck ferment. Aerate if necessary
[] Check FG: 1.010
[] Additional Fermentation: Diacetal rest. 3 days 60-70f DATE________________

[] Lagering, leave on the trub the whole time: 35-40 days at 39f DATE________________
[] Harvest, wash and label yeast, good for 4 months

[] Sanitize serving keg and racking cane with Starsan
[] Keg @ 42f / 12psi, 3+ days

-------------------
Notes:
12/16/12 used haller, hood, Perle.
1/18/13 racked and kegged
1/20 tasted young with slight diacetal
1/27 tasted very good, slight grass, no diacetal...its dissipated into the trub
1/30 too salty, adjusted recipe from 1.5tsp to .5tsp
3/10 tasting awesome the last month, super clear straw color and the subtle malt flavor is perfect

Strawberry Skeeter Pee

So about two months ago, I made Raspberry/Blackberry skeeter pee. It was a huge hit. Last night I brewed up a batch of Strawberry SP.

For a 5 gallon batch

• 3 bottles of 32 oz 100% lemon juice (e.g ReaLemon in the green plastic bottles or equivalent)


• 6 lbs light brown sugar & 1 lb white sugar to ferment


• 3/4 tsp tannin


• 6 tsp. yeast nutrient (3 now, 3 later)


• 2 tsp. yeast energizer (1 now, 1 later)


• Approx, 4 1/2 gallons water


• Lavalin 1118 rehydrated in warm water


• Sparkolloid


• Back sweeten with non-fermentable sugar as I do not use the Kmeta or sorbate to stop fermentation

I used 6lbs of light brown sugar and 1lb of regular white sugar. I rehydrated my Lavalin 1118 yeast in warm water and added the nutrient, tannin, and energizer. I let that sit while I heated the sugar water mixture in one pot and the strawberries (3lbs frozen) in another. I blended the strawberries and poured them into the better bottle, poured in the sugar water, strawberry water and lemon juice. I then topped it off with cold water to bring the temp down to 70deg and poured my yeast mixture in. I capped it off and hauled it to my fermentation room (spare office room) and went to dinner. When I came back (2 hours later) it was doing infrequent bubbles. This morning, it was rocking that airlock. I use a heat belt to keep it a little warmer than the beer that I am brewing but ymmv.

I ferment dry, then sweeten and add the 4 oz of corn sugar to carbonate. I then stove top pasteurize (Though sniper wolf has since questioned if I need to. Not sure. Gonna experiment with the next batch.)

I used the original recipe as a guide but like to take it to new places. Here is the Link so that you can check on specific steps.

Simple Milk Stout Recipe

8lbs 2row
1lb Black Patent
12oz Crystal 80

1lb Lactose - boil 60min
2oz Cascade - boil 60min
Whirlfloc Tablet - boil 15min

White Labs English Ale WLP002 yeast

Mash at 152° for 60 mins and boil for 60 minutes

This is so simple but I could drink the crap out of it. Very delicious

Its a really easy party starter/finisher. High enough alcohol to get you to a good place and easy to drink. We have had many a firepit party with my first batch.

Award winning pale ale

6lbs light lme (60min boil)

12 oz Carmel 40 (steep 30 min)
8 oz carapils (steep 30 min)
8 oz rye malt (steep 30 min)

60min 1oz chinook 14.2aa
10min 1oz cascade 8aa
5min 1oz Amarillo 10.7aa
Dry 1oz cascade 8aa for 7 days

Us05

3 gal boil
OG: 1.048
FG: 1.011

1 week primary, 2 weeks secondary.

Ferment at 68 degrees

I know they say you cannot steep rye. I do in small amounts an it works great

This got me 2nd Place in IPA in a local competition

6 gallons
OG 1.060
FG 1.010-1.011
IBU (Rager) 72.5

6 lb American 2 Row
3.6 lb UK Maris Otter (Can likely use standard 2 Row the whole way, I just had to use this Maris Otter up)
2 lb Light (10L) Munich (some breadiness)
1 lb Malted Rye (some spiciness)
1lb Malted Wheat (head retention)

Hops (pellet)
60min 0.75 Columbus 40.0 IBU (14.2 AA)
15min 0.40 Cascade 2.2 IBU (5.5 AA)
10min 0.50 Citra 6.0 IBU (14.4 AA)
10min 1.00 Cascade 5.5 IBU (6.7 AA)
5min 1.00 Citra 8.8 IBU (14.4 AA)
3min 1.00 Columbus 5.2 IBU (14.2 AA)
1min 1.50 Citra 1.8 IBU (14.4 AA)
Dry Hop 1.50 Citra
Dry Hop 1.00 Mosiac

Notes:
This is a Citra-centric IPA, which can get sweet, which is why I used Columbus a little to offset it.
I imagine the Cascade additions would also do well with Centennial, but was using what I had left to use up on hand just to add some complexity.

Single infusion mash at 152 @ 1 hour
Used a big pitch of Wyeast 1056 (a very clean re-pitch from a Pale Ale that I got going with 1L of starter wort, pitched while active)
Fermented at 66-67 for 4 days, ramped up to 72 to finish for a day, then back to 67 and dry hopped in a bag for 4 days before cold crashing and kegging.