This page is STILL under heavy construction; however, it beats the heck out of the BabsTech "NotYet page! Besides: this way you can watch it grow!

Have any recipes you'd like to add? Can't guarantee it'll make it up here in a terribly fast, but send it along in an e-mail, and I'll do my best. Your name and e-mail address will be listed as contributor, of course!

So, tell me? How do you brew?!?

Kits...
Extract...
Extract/Specialty Grains...
All Grain...
Meads...
Other stuff...

Kits...

Ye Olde/Night At The Speedway Nut Brown Ale

1 - 4 lb (1.8 kg) Munton & Fison Nut Brown Ale kit
1 - 2.2 lb (1 kg) Can Premier Light Unhopped Malt Extract
1t Irish Moss

Bring 1.5 gallons of water to boil. Remove from heat. Stir in extract syrups. Bring to boil, and continue boiling for 30 minutes. Add 1t Irish Moss. Continue to boil for 15 minutes longer. Cool contents of pot to 70°F (52°C) and add to 3 gallons cold water. Top up if necessary to five gallons. Mix thoroughly. Open yeast packets from both the M&F kit and the Premier. Pour yeast granules into carboy. Slosh carboy to moisten yeast and affix blow off hose. Replace hose with lock after high kraeusen. Prime with 1-1/4 c dry malt in 1 pt water and bottle, or rack to keg and artificially carbonate with 25 psig @ 65°F.
Typical OG: 1.050
Typical FG: 1.014
Typical ferment duration: one week

Industrial Accident Lager-Ale

1 - 4 lb (1.8 kg) Munton & Fison Nut Lager kit
1 - 3 lb (1.4 kg) Light Dry Malt Extract
1 oz Fuggles
1 oz Spalt
.5 oz Hallertau
1t Irish Moss

Bring 1.5 gallons of water to boil. Remove from heat. Mix dry extract with cool water to form a syrup. Stir extract syrups into kettle. Bring to boil, add spalt and fuggles and continue boiling for 30 minutes. Add 1t Irish Moss and hallertau. Continue to boil for 15 minutes longer. Cool contents of pot to 70°F (52°C) and add to 3 gallons cold water. Top up if necessary to five gallons. Mix thoroughly. Open yeast packets from the M&F kit. Pour yeast granules into carboy. Slosh carboy to moisten yeast and affix blow off hose. Replace hose with lock after high kraeusen. Keg, artifiacially carbonate using 30 psig CO2 @ 65°F. Counter-pressure bottle.
Typical OG: 1.060
Typical FG: 1.014
Typical ferment duration: three weeks

Laissez Man's Lager

(Full Boil)

1 Mahogany Coast American Lager kit
2 lb Amber Dry Malt Extract
1 lb Corn Sugar
4.5 oz Hallertau
1t Irish Moss
1T unflavored gelatin powder
Yeast Lab St. Louis Lager (from starter)

Bring 6.5 gallons of water to boil. Remove from heat. Mix dry extract and corn sugar with cool water to form a syrup. Stir extract syrups into kettle. Bring to boil, add .5 oz hallertau at 0, 15 and 30 minutes into the boil. Add 1 oz Hallertau at 45 and 60 minutes into the boil. Add 1t Irish Moss at 75 minutes. Add 1 oz Hallertau at 90 minutes, cut heat and cover for ten minutes. Chill to 70°F (52°C), top up if necessary and pitch yeast from starter. Ferment at cellar temperatures until kraeusen falls. Rack to secondary, and put carboy in pan of water. Cover carboy with tee-shirt to whick water. Let stand for 4 days, topping up water in pan as necessary. Add dregs from bottle of Orval, observing necessary sanitary measures (flame bottle mouths, etc.). Let stand for 42 days. Boil 1T gelatin 1 pt in water, cool, and add to carboy. Let stand three days. Prime with 3/4c corn sugar in 1 pt water and bottle.
Typical OG: 1.058
Typical FG: 1.010
Typical ferment duration: two months

Extract...

Extract/Specialty Grains...

Cocoa and Cream Porter

five gallons

8.75 # light, unhopped syrup, or 7.75 # light dme
1/4 # Black Patent
1/2 # Chocolate malt
1 # 80L Crystal
3/4 # Belgian wheat malt
1/2 # Oat flakes
6 AAU's Perle 60 minutes
2.5 AAU's Willamette 60 minutes
6 oz Hershey's baking cocoa powder 15 Minutes
5 AAU's Willamette 15 minutes
1 T Irish Moss 15 minutes
4 AAU's Perle at knock out
Wyeast 1098 British
Steep grains in 1 gallon of 145°F water for 60 minutes. Discard grains, and bring to a boil. Top up to 2.5 gallons and return to boiling. Mix dry malt extract (if used) with cool water. Remove kettle from heat. Stir in extracts. Return kettle to boil Boil for 90 minutes with hop/adjunct additions as noted above.
OG 1.070
FG 1.018

Brew Crew Honey Wheat

five gallons

Grains:

1.00# 2-row
0.50# Crystal 20
0.25# Honey Malt
0.25# Malted Wheat

Extracts:

4.00# Alexander's wheat extract
1.00# Light, unhopped DME

Adjuncts:

1.00# Orange Blossom Honey

Hops:

1.00 oz Saaz
1.00 oz Hallertauer

Mash:

Add crushed 2-row, crystal and wheat to a grain bag and put in kettle holding 2.5 qts strike water @ 158'F. Hold for 45 minutes. Add honey malt. Hold for 15 minutes. Raise to 170'f and sparge with 3.0 qts water at 170'F

Boil:

Add extracts to kettle. Top up to 6.5 gallons. Add hops and honey per following 90 minute boil schedule:

1.00 oz Saaz @ 45 minutes
0.50 oz Hallertauer @ 15 minutes
1.00# honey @ 5 minutes
0.50 oz Hallertauer @ knock out

Pitched with Nottingham ale yeast.

OG 1.043 @ 74'F finished at 1.012. Primed with 3/4c corn sugar and 1/2 oz lemon juice.

All Grain...

Up The Creek Without A Paddle Stout

For five gallons

Style: Sweet Stout
Date Gravity Plato
Brewing: 5/21/95 1.058 7.5
Bottling: 6/4/95 1.017 4.2

Ingredients:

5.0 pounds 2 Row 90 min mash
0.5 pound Black Patent 90 min mash
0.5 pound Roasted Barley 90 min mash
2.0 pounds Wheat 90 min mash
1.0 pound Oats 90 min mash
1.0 pound 120 °L Crystal 90 min mash
Fuggles 2.5 ounces 75 min 3.6 % AA 42.6 ibu leaf
Fuggles 0.5 ounce 30 min 3.6 % AA 4.6 ibu leaf
Kent Goldings 0.5 ounce 10 min steep
Irish Moss 1.0 tablespoon 15 min
Gelatin 2.0 tablespoon

Water Treatment:

Treated 7.6 Gallons tap water

Salts used:

Gypsum 1.0 grams

Ions: Ca 36, Na 4, Mg 7, Cl 6, CO3 69, SO4 44

Boil size: 6.6 Gallons

Mashing schedule
15 min @ 104°F
30 min @ 140°F
30 min @ 158°F
15 min @ 170°F

Fermentation

Wyeast Irish ale yeast 1.5 liter starter

Primary fermentation: glass 1 week
Secondary Fermentation: glass 1 week
Primed with: 1.25 cup malt extract and bottled

Tasting Notes:

Ah! This is what it's all about! A little sharp when young (2 weeks), but after a month, the sharp grain bitterness turns to pure silk! Delightful!

Cocoa and Cream Porter

five gallons

8 # pale malt
1/4 # Black Patent
1/2 # Chocolate malt
1 # 80L Crystal
3/4 # Belgian wheat malt
1/2 # Oat flakes
6 AAU's Perle 60 minutes
2.5 AAU's Willamette 60 minutes
6 oz Hershey's baking cocoa powder 15 Minutes
5 AAU's Willamette 15 minutes
1 T Irish Moss 15 minutes
4 AAU's Perle at knock out
Wyeast 1098 British
Mash at 104°F 15 minutes, 140°F for 10 minutes, 158°F for 50 minutes, 170°F 10 minutes.
Mash thickness: 4/3 quarts/pound
Sparge with 5.5 gallons at 170F - halt sparge when SG of spargate is about 1.000 (hot).
90 minute boil
OG 1.070 (mash efficiency 32 pg/p)
FG 1.018