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Category: Porter
Recipe Type: Extract

Fermentables

6 lb Dark LME
1 lb Amber or Dark DME
1 lb 80-90L Crystal
.5 cup Black Patent
1 c. Blackstrap Molasses
.5 c. Honey

Hops

1 oz Cascade (60 min)
1 oz Northern Brewer (30 Min)
.5 oz Cascade (30 min)
.5 oz Cascade (15 min)
.5 oz Tettnanger (2 min)
.5 oz Tettnanger (steep w/out boil)

Yeast: Wyeast London Ale #1028
Procedure: Steep grains. 60 min. boil, hops to above schedule .
Misc. ingredients added at 45 min.

Cool. Pitched about a 20 oz. starter.
Primary @ room temp (68 F) 10 days.
Secondary @ same 8 days.
Bottled with 1 c. corn sugar.

Drank after 1 week. YUM!

Category: Stout
Recipe Type: Extract

Fermentables

10 lbs dark malt extract
1 lbs black patent malt
2 lbs crystal malt
.5 lbs flaked barley
.25 lbs roasted barley
.5 stick licorice

Hops
2 1/2 Bullion hops
1 1/2 Kent Golding hops

Other

3 gallons water
1 tsp ascorbic acid
.5 tsp citric acid
1 tsp Irish moss

Yeast 3/4 ounce ale yeast (three standard packages)
Procedure: Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes.

Add black patent malt with Irish moss. Boil for 5 minutes. Remove from heat and add Kent Golding hops. Steep for 5 minutes.

Cool and add yeast nutrient and ale yeast. When fermentation has stopped, add priming sugar and bottle.