9.9# Briess Gold liquid extract
.25# Chocolate malt
.25# Black Patent malt
3 oz Saaz pellets (3.5% AA–1.5 oz 60 minutes, .75 oz 45 minutes, .75 oz 20 minutes)
Wyeast #2278 Czech Pils yeast
Procedure: Steep grains in 150-160F water for 15 minutes. Bring to a boil, then take off the heat and add the malt extract. Total boil time is 60 minutes. Primary ferment: 13 days at 47-51F. Rack and lager for 60 days at 33-38F.
.5# Victory malt
.5# Chocolate malt
.5# Briess Special Roast
2 oz Fuggles pellets (5-6% AA–1 oz 60 minutes, 1 oz at knockout)
American 2 yeast slurry
Procedure: Specialty grains steep 30 minutes about 150F (Editor’s note: Victory malt needs an enzymatic malt to convert its starches). Cool and pitch yeast.
6.6# Munton’s Light liquid extract
.5# Munton’s Light dry extract
.5# 60L Crystal
1 oz Centennial whole hops (8.2% AA–60 minutes)
2 oz Cascade whole hops (6.0% AA–1 oz for 10 minutes, 1 oz dry hop)
Slurry of yeast from Titletown
Procedure: Crush and steep the grain in a couple of gallons of 160-170F water. Squeeze out the bag, add the extracts, and bring to a boil. After the primary fermentation is complete, rack to a secondary and add the dry hops.
3.3# Munton’s Light liquid extract
3.3# Munton’s Amber liquid extract
1# 60L Crystal
1# Roast Barley
1/3# Chocolate malt
1 oz Styrian Goldings pellets (4.0% AA–60 minutes)
1 oz Kent Goldings pellets (5.6% AA–15 minutes)
Danstar Nottingham dry yeast
Procedure: Crush and steep the grain in a couple of gallons of 160-170F water. Squeeze out the bag, add the extracts, and bring to a boil. Note: Bob “Barley” Bultman called me to say that he felt this porter was a little heavy on the roasted barley. He suggests cutting it back to about 1/2#.
6.6# Irek’s Munich Amber liquid extract
1# Weyermann Light Munich malt
3 oz Spalt pellets (5.7% AA–60 minutes)
Starter of Wyeast #1338 European Ale yeast
Procedure: Do a single-step infusion mash for the Munich malt at 155-158F with a quart and a half of water and hold until converted (30-60 minutes). Keep it in the primary at cool ale temperatures (60-62F) for four or five days (or until the kraeusen falls), and rack it to a secondary for cool (40-50F) conditioning for two to four weeks. Note: the bitterness will be over the AHA guidelines (which need adjusting IMHO) for altbier, but near the top of the BJCP guidlines.
9.33# Northwestern Gold LME
2# Candi sugar medium (syrup–see notes below)
1 oz EK Goldings (5.5% AAU–60 minutes)
1 oz Tettnanger (3.8% AAU–45 minutes)
1 oz Spalt (4.5% AAU–30 minutes)
1 oz Saaz (3.5% AAU–15 minutes)
1 tsp Irish Moss
Starter cultured from Hennepin Belgian Ale
Procedure: Steep the cara-pils as usual. Ferment at 68F. This recipe assumes a full-wort boil.
Notes: To make Candi (syrup) Sugar: Bring to a boil 1 pint water, 2# sucrose (cane sugar), 1 tsp citric acid powder. Boil in a saucepan, stirring constantly, for at least 30 minutes. DO NOT SCORCH. Mixture begins to thicken and darken the longer it cooks. Develops an interesting flavor. Water can be added during the process to reduce thickness for pouring.
6# Northwestern Wheat LME
1 oz Hallertau pellets (4.1% AAU–.5 oz for 60 minutes, .5 oz for 10 minutes)
Starter of Wyeast #3068 Weihenstephan Wheat yeast
Note: This recipe assumes a full-wort boil.
6# Light Malt Extract
1# 40L Crystal
1 oz Chinook (11.5% AA–60 minutes)
1 oz East Kent Goldings (5.5% AA–1 minute)
1 tsp Irish Moss (15 minutes)
2 pkts rehydrated Whitbread dry ale yeast
Prime or force carbonate using your favorite method.
Procedure: Four tsp gypsum were added to harden the water in which the crystal malt was steeped. Fermented at 64F.
6.6# Northwestern Dark LME
1# Northwestern Dark DME
3.3# Northwestern Gold LME
1# 80L Crystal
3.1 oz Ultra pellets (2.5% AA–1.8 oz for 60 minutes, .8 oz for 10 minutes, .5 oz for five minutes)
Liquid lager yeast
Procedure: Steep the Munich and Crystal malts in a gallon or so of water (~150-160F).