Fermentables

4 lbs Mountmellick Irish Stout Extract
3 lbs Munton and Fison Amber DME
.5 lbs (2 cups) Crystal Malt (60 Lovibond)
.25 lbs (1 cup) Black Patent Malt
1 lbs Clover honey

Hops

1 oz Bullion hops (bittering)
.5 oz Hallertau hops (finishing)

Other

12 inches Cinnamon sticks or 6 teaspoons ground cinnamon
4 oz Ginger root, freshly peeled and grated
2 tsp of Allspice
1 tsp Cloves
4 grated rinds from medium size oranges

online casinoYeast 1 package WYeast #1084 Irish Stout Yeast

Procedure Simmer honey and spices in covered pot for 15 minutes. Add cracked grains to 2
gallons cold water and bring to a boil. As soon as boiling starts, remove grains with a strainer.

Add malt extracts and bittering hops and boil for 55 minutes. Add finishing hops and boil for 5
more minutes. Remove from heat. Stir in honey and spice mixture and cool. Strain into fermenter
containing 3 gallons cold (previously boiled) water and pitch yeast (when cool). After vigorous
primary fermentation subsides, rack into secondary.

Bottle with 7 ounces corn sugar or 1-1/4
cups DME when fermentation completes.

Fermentables

5 lbs light malt extract syrup
2 lbs light clover honey

Hops

.5 oz Saaz hops (boil)
.5 oz Saaz hops (steep 10 minutes)

Other

25 millileters alcohol-based glogg spice (mix of ginger, cinnamon, mace, cloves, etc.)
Yeast Windsor ale yeast (rehydrated)

Procedure Boiled for 30 minutes. Cooled to 70 deg. F. pitched yeast. Fermentation began within 8 hours. Finished within 3 days.

Fermentables:

9 lbs Pale ale malt
1 lbs crystal malt
.75 lbs Brown sugar
.5 lbs malto-dextrins ( or 3/4# cara pils)

Hops

2 oz Williamette (60m)

Yeast 1/2 ounce Williamette Whitbred dry yeast

Procedure This is an infusion mash at 156 degrees. Sparge, and add brown sugar, and maltodextrins.

Bring to boil and add 2 ounces Williamette hops. After 60 minutes, turn off heat and
steep 1/2 ounce Williamette hops for 10-15 minutes.

Fermentables:

8 1/2 pale malt extract (Williams bulk extract.)

Hops:

1 oz Northern Brewer hops

Other

4 large peeled and cleaned cloves of garlic

Yeast WYeast London Ale (pre-started)

Procedure Separate and peel the cloves from four entire bulbs of garlic and lightly score the
surface of the garlic cloves to increase surface area during the boil. Add the extract, half of the
garlic, and 1/2 ounce of hops. Total boil of 60 minutes The other half of the garlic goes in for the
last 15 minutes along with the final 1/2 ounce of hops. After the boil, chill the wort and strain the
cooled wort into a 6–1/2 gallon primary. After three days of vigorous ferment in 6 1/2 gallon
primary (w/blowoff tube) I racked it to a 5 gallon secondary.

Fermentables:

12 lbs German Pils malt
3 lbs Belgian Munich malt
12 oz British Chocolate malt
2 lbs British Medium Crystal malt

Hops:

1 oz Eroica (60 min)
2 oz Northern Brewer (60 min)
1 oz. Kent Goldings (30 min)
.5 oz Kent Goldings (20 min)
.5 oz. Kent Goldings (finish)

Other
Irish Hops at 15 min
Yeast Dry Champagne Yeast (secondary)

Procedure The amount of grain here maxed out my bucket tun sparger. The alcohol here is only about 9%, but then I sparged only enough water to accumulate about 6 gallons for the boil.

Sparging for an 8 or 9 gallons and then reducing to around 6 gallons when adding the hops
should add a boost to the alcohol content. Also, the Irish ale yeast brought the fermentation down
to the final gravity. The champagne yeast brought no further fermentation and could be
eliminated. Brewed as a single decoct. Strike temp of 144. Main mash at 154.

Fermentables:

6 lbs 6-row cracked pale malt
1 lbs white or brown rice
1 lbs yellow corn grits or flaked maize
6 oz flaked barley
4 oz oatmeal
1.5 lbs clover or orange blossom honey

Other

4 oz millet
Yeast Wyeast German ale yeast (#1007)

Procedure Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize.
The result should be a mushy, gummy mess.

Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise
to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract
(e.g., 6 gallons at S.G. 1.042).

Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill
wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved
hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in
secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!

Fermentables:

8-9 lbs pale malt
1 lbs crystal malt
.25 lbs chocolate malt mash at 155F

Hops:

.5 oz Cascade (60 min boil)
.25 oz Chinook (60 min boil)
.5 oz Cascade (10 min finish)

Yeast: Wyeast #1056

Procedure: Mash malts at 155 F. Add 1/2 ounce Cascade and 1/4 ounce of Chinook for boil. Use
1/2 ounce Cascade to finish.

Fermentables:

2 cans Unhopped light Extract
1 lb Crystal Malt

Hops:

1 oz. bullion hop
1 oz. Cascade hops
1 oz. Fuggles

Yeast: Ale Yeast

Procedure: Put the 1 lb crystal malt in hop bag and put in gallon of cold water. Bring water up to a
boil, then remove bag of crystal with strainer and throw away (you made a tea with the cystal).

Remove from heat and add 2 cans of Unhopped light extract. Bring back to a boil and add 1 oz
bullion simmer for 30 minutes. Then add 1 oz. cascade hop and simmer for another 15 minutes.
Then add 1/2 oz Fuggles simmer for 15 minutes. At last minute add other 1/2 oz. of fuggles.

6.6 lbs dark extract
.5 lbs crystal malt
.25 lbs black patent malt
2 tsp water crystals

Hops:

1.5 oz Fuggles (45 minute boil)
.5 oz Fuggles (10 minute boil)

Other:

1 tsp Irish moss
.5 cup black treacle

Yeast: Whitbread ale yeast
Procedure: Put malts into a boiling bag and place into 2–1/2 gallons of cold water. Bring to boil
and remove, sloshing about and draining well (as one would with a giant tea bag).

Add extract, 1.5oz fuggles and boil 45 minutes. During the last 10 minutes add the remaining hops.

Cool (I take my pot outside and put it in a baby bathtub full of circulating cold water from the garden
hose).

Rack into a carboy and add yeast (I started the yeast with cooled-boiled water but recently I have taken to
putting the yeast directly into the warm wort). I let it go for 4 days then racked into
a second carboy where it sat for another week before bottling. Bottle as usual.

Fermentables:

7 lbs Light Scottish Malt Extract
1 lbs Dry Dark Malt Extract

1.5 lbs 80L Crystal Malt
6 oz Chocolate Malt
2 oz Black Patent Malt
8 oz Dextrin Malt
2/3 cup corn sugar for priming

Hops:

2 oz Perle Hops (bittering) alpha=7.6%
1 oz Hallertauer Hops (aromatic) alpha=3.9%

Other:

.25 tsp brewing salts
.5 tsp Gypsum

Yeast: 2 packets of Red Star Lager yeast

Procedure: Mash crushed crystal and dextrin malts in a pan of water at 150F for 1 hour. Strain
through collander into main kettle and sparge with 150F water until it runs clear. Add enough
water to kettle to dissolve extracts (approx. 3 gallons).

Dissolve extracts, salt and gypsum into kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle hops and boil 15 min.
Stir in 1 oz. Perle Hops and boil 15 min. Stir in chocolate and black patent malts (UNCRUSHED!) and boil 15 min.
Stir in 1/2 oz. Perle hops and boil 15 min. Add Hallertauer hops in the last minute of the boil.

Strain though a nylon meshed colander into Primary fermentor. Top up to 5 gallons with cold
water. Cool wort as fast as possible. (I cooled it to 80 degrees in 9 minutes.) At 80F add yeast.
Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY
slowly for 1 month at 32-40 degrees. Bottle and let age for a full month at 34 degrees.