Basic Extract/
Steep Porter
OG 1.065, 30 IBU,
5 gallons
Steeping Grains: b black patent malt, b chocolate malt, 1 lb 60 Lovibond caramel malt
Extract: 4 lb light dried malt extract and 3 lb liquid Munich malt extract
Hop Schedule:
1 oz Perle, 60 minutes, bittering
1 oz East Kent Goldings, 20 minutes, flavor
1 oz Willamette, 0 minutes, aroma
Ferment with your favorite top-fermenting yeast, English or American, dried or liquid.
Options: Add 3 oz cocoa nibs or 1 can of Hershey’s syrup to the secondary fermenter. Add 6 oz of toasted fresh coconut to the primary fermenter. Be creative or leave as a plain, robust porter.
American
Cream Ale
(Partial Mash Recipe)
OG 1.050, 25 IBU
Mash: 2 lb flaked maize or cooked corn grits, 2 b American 6-row and b carapils malt for 1 hour at 150 degrees F
Extract: 3 lb dried light malt extract
Hop Schedule:
1 oz Mt. Hood, 60 minutes, bittering
1 oz American Saaz, Mount Hood, or Hallertauer, 20 minutes, flavor/aroma
z American Saaz, Mount Hood or Hallertauer, 0 minutes, aroma
Ferment with a neutral American ale yeast such as Wyeast 1056 or White Labs WLP001, or any of the liquid Kölsch or California lager yeasts. Ferment at 55 degrees to 60 degrees F.
Rye
IPA
(Partial Mash Recipe)
OG 1.070, IBU 65
Mash: 2 lb flaked rye, 2 lb American 6-row and 1 lb Caramunich II or Caramel 60 malt for 1 hour at 152 degrees F
Extract: 5 lb dried light or 6 lb liquid light malt extract
Hop Schedule:
1 oz Centennial, 60 minutes, bittering
1 oz Centennial, 40 minutes, bittering
1 oz Simcoe, 15 minutes, flavor
1 oz Amarillo, 0 minutes, aroma
Dry hop in secondary with your favorite aroma hop.
Ferment with Wyeast 1056 or 1272, White Labs WLP001 or WLP008, or Safale US-05 dried yeast.
