"It's Not Just For Breakfast Anymore - Oatmeal Stout"

Ingredients

6.6 lbs Northwestern Amber Malt Extract
1 lb Northwestern Amber Dried Malt Extract (DME)
1 lb steel cut or torified or rolled or flaked or grocery store Quaker
Oats (can create some interesting specialty brews using the flavored
Quaker
Oats.)

3/4 lb Crystal Malt 70 to 80L
1/2 lb Black Patent Malt
1/2lb Roasted Barley
1/2lb Chocolate Malt
2 oz Northwestern Eroica Hop Pellets (bittering)
1 oz Northwestern Fuggles Hop Pellets (aroma). Can substitute Northwestern Tettnanger or Northwestern Willamette.

2 packs dried Yeast

Directions
Crack all grain (Crystal Malt, Black Patent Malt, Roasted Barley and Chocolate Malt) except oats. Put into grain bag.
Bring 2 gallons of cold water to 155° F. Remove from heat source, stir
in oats and add grain bag. Cover. Allow to sit for 30 minutes.
After 30 minutes remove grain bag. Leave oats in kettle. Do not
squeeze or rinse grain bag.
Bring water (with oats) to a boil. Boil for for 15 minutes.
In another vessel, heat &Mac184; gallon cold water to 170° F.
Using regular kitchen colander, strain oats and water into brew kettle.
Sparge with the 170° F water.
Stir in amber malt extract and stir in the dried malt
extract. Stir well. Do not return to heat until malt extract is well dissolved. Add enough water to get 6 gallons.
Bring to a boil - total boiling time is 60 minutes.
Add bittering hops (2 oz Eroica).
5 minutes left add aroma hops (1 oz Fuggles).
Quickly cool wort to 76°F
Rack into carboy leaving behind as much sediment as possible. When racking attempt to introduce oxygen by splashing wort into carboy.
Activate yeast as per directions on the yeast package.
When yeast is ready, stir it into the wort. Seal fermenter and use airlock or blow off tube.
After high kraeusen (3 to 6 days) rack to secondary leaving behind as much sediment as possible.
After 2 weeks in secondary, bottle with 3/4 cup corn sugar boiled in 2 cups of water for 10 minutes.
Wait at least 2 weeks to sample. However, this beer gets better with age. Have some other homebrew available to drink while waiting for it. Everyone really likes this beer, even my friends who "hate dark beers".
O.G. 1.060 F.G. 1.022

Kraig Krist, owner TBCS, Annandale, VA, 703-750-6434, email:
TBCS@Bigfoot.com

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"Silly Old Bear" Honey Wheat Ale

Ingredients
6.6 lbs Northwestern Weizen malt extract
2 lbs clover honey
1 oz Tettnanger hop pellets (4.4%AA) - 45 minutes remaining
1 oz German Hallertau hop pellets (3.5%AA) - 10 minutes remaining
1/2 tsp Irish moss - final 10 minutes
1 liquid Wheat yeast

Directions
Begin yeast at least 2 days prior to brewing.
Heat 1 gallon of water to boiling. Remove kettle from heat. Stir in malt extract and 2 lbs clover honey. Do not return to heat until malt extract and clover honey are completely dissolved.
Bring kettle back to boil - total boiling time is 60 minutes.
With 45 minutes remaining add 1 oz Tettnanger hop pellets.
With 10 minutes remaining add 1 oz German Hallertau hop pellets and 1/2 tsp Irish moss.
Cool, transfer to fermenter, take hydro reading and pitch yeast.
After 14 days take hydro reading and bottle. Use 7/8 cup corn sugar boiled in 2 cups of water to prime.

Kraig Krist, owner TBCS, Annandale, VA, 703-750-6434, email:
TBCS@Bigfoot.com

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"Vanilla Yella" Cream Ale Extract with Specialty Grain

Ingredients
8 oz Crystal Malt 10L
8 oz Cara Pils
6.6 lbs Northwestern Light or Gold (either is fine) malt extract
1 oz Northwestern Fuggles Hop pellets (4.5%AA) 60 minutes
1/2 oz Northwestern Fuggles Hop pellets (3.0% AA) 5 minutes
3 oz pure vanilla at bottling time
4 oz lactose (boiled in 2 cups of water for 10 minutes, cooled andn added to secondary)
Ale yeast
3/4 cup corn sugar in 2 cups of water boiled for 10 minutes at bottling time.

Directions
Crack grain and put into grain bag.
Bring 1 1/2 gallons of water to 155F, remove from heat, add grain bag, cover and steep for 30 minutes.
After 30 minutes remove grain bag. Do not squeeze out bag.
Stir in malt extract. When completely blended bring to a boil.
Once boil begins at 60 minute hop charge.
5 minutes remaining add 5 minute hop charge.
Normal finishing. Add lactose to secondary. Add vanilla at bottling time.
OG 1.056 FG 1.012
Enjoy.

Kraig Krist, owner TBCS, Annandale, VA, 703-750-6434, email:
TBCS@Bigfoot.com

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German Pale Ale
6.6# - Northwestern Extract Gold Syrup
1/2 Lb - Munich Malt 10L (mash)
1 oz - Hallertau 4AAU- Boil 60 min
1 oz - Hallertau 4AAU- Boil 30 min
1/2 oz - Cascade 4.3AAU- Boil 5 min
3/4 cup - Dextrose for Priming
1 pkg - Wyeast 1007

Yield: 5 gallons

Mash Munich Malt bring total volume to 3 gallons of water and add malt extract. Heat and bring to a boil, and add hops as scheduled when wort boils. Cool wort using preferred method. Add wort to primary fermenter and add cold water to bring it to 5 gallons. Pitch yeast.

Starting Gravity: 1.052
Bitterness: 28 IBUs

Canadian Ale
3.3# - Northwestern Extract Gold Syrup
3.3# - Northwestern Midwestern Light Syrup
1/2# - Caramel 10L Grain - Steep 1 oz - Fuggles 4.3AAU - Boil 60 min
1/2 oz - Cascade 4.2AAU - Boil 10 min
3/4 cup - Dextrose for Priming
1 pkg - Wyeast 1056 or Edme Ale Yeast (started)

Yield: 5 gallons

Steep grains at 156 degreesF in 3 gallons of water for 30min. Remove from heat while adding extract. Bring wort to a boil, and add hops as schedule. Use preferred method to cool wort. Add cold water to fermenter to bring total to 5 gallons. Pitch yeast.

Starting Gravity: 1.053

Term Gravity: 1.013
Bitterness: 21 IBUs

India Pale Ale
6.6# - Northwestern Extract Gold Syrup
1/2# - Caramel 20L Grain Malt - Mash
1/2# - Pale Ale Grain Malt - Mash
1 oz - Northern Brewer - Boil 60 min
1 oz - Fuggles - Boil 40 min 1 oz - Saaz - Boil 5 min
3/4 cup - Dextrose for Priming
1 pkg - Wyeast 1098

Yield: 5 gallons

Mash grains at 153 degrees for 45 min, add to 3 gallons of water, remove from heat and add malt extract. Return to heat and bring to a boil. Add the hops when scheduled. Cool wort using preferred method. Add cooled wort to primary fermenter and add cold water for total of 5 gallons. Pitch yeast.

Starting Gravity: 1.059, Bitterness: 47 IBUs

Scottish Export

3.3# - Northwestern Extract Gold Syrup
1# - Northwestern Gold DME
1/2# - Carapils Grain -
1/2# - Pale Ale Grain -
1/2# - Caramel (Crystal) 20L -
1 oz - Fuggles 4.3AAU - Boil 60 min
3/4 cup - Dextrose for Priming
1 pkg - Wyeast 1728

Mash grains at 152 degrees for 60 min in 3 gallons of water. Add malt extract when off the burner. Once boiling, add hops when scheduled. Use preferred method to cool wort. In the fermenter add water to bring to 5 gallons. Pitch yeast.

Starting Gravity: 1.041
Bitterness: 19 IBUs

Extra Pale Ale

6.6# - Northwestern Extract Gold Syrup
1 oz - Fuggles - Boil 45 min
1 oz - Ger Herbrucker - Boil 20 min
1/2 oz - Cascade - Boil 2 min
3/4 cup - Dextrose for Priming
1 pkg - Edme Ale Yeast

Yield: 5 gallons

Bring 3 gallons of water to a boil and remove from heat while adding extract. Return to heat and bring to a boil, making sure not to scorch the extract. Add hops on schedule once the wort boils. Cool wort using preferred method. Add wort to primary fermenter and add cold water to bring it to 5 gallons. Pitch yeast.

This beer is orange in color, with a taste very similiar to many famous pale ales made in the U.S.

Starting Gravity: 1.050
Bitterness: 26 IBUs

7- Mile Red Ale

Ingredients:

6.6 pounds, of Northwestern amber malt extract
3/4 pound, 60 degree L Crystal Malt
2-1/2 ounces, Fuggles hop plugs (4.6% alpha)
1 ounce, Cascades whole leaf hops. (5%-ish alpha)

1 package, Glen-brew ale yeast

Procedure:
Steep crystal malt for 30 minutes in 150 degree water. Sparge into brew pot of hot water and add malt extract. Bring to boil and add 1 ounce Fuggles. 20 minutes later add another ounce. At the 40 minute mark, toss in the final half ounce of fuggles. (Almost threw in a full ounce, but after tasting wort, decided against it—-plenty bitter at this point.) Turn off heat and add Cascades. Stirred down the hops slowly and let sit for about 10 minutes. Strain all into fermenter containing ice water. Cooled. Pitched yeast. Single stage ferment. Keg, and age a few days.

Specifics:

O.G.: 1.044
F.G.: 1.010
Primary Ferment: 10 days

Source: Karl Lutzen - The Cats Meow III

Pete’s Wicked Clone

This is the recipe that Pete’s Wicked Ale would send you if you requested a homebrew recipe equivalant.

Ingredients: (5 gallons)
8 oz 2-row Malt
8 oz 60 Lovibond Crystal Malt
8 oz Special Roast Malt
4 oz Chocolate Malt
6.6 lbs Northwestern Gold Malt Extract (unhopped)
1.5 oz Brewer’s Gold Pellets (bittering, 60 minute boil)
1 oz Brewer’s Gold Pellets (last 10 minutes)
Wyeast 1056 American Ale yeast
1/2 ounce Brewers Gold pellets (dry hopping)

Procedure:
-Add grains to a grain bag, steep in 2 Gal water at 155F for 45 mins to 1 hr, stirring occasionally. Remove grains, add extract and bring to a boil.

Total boil time 75 mins.
-Boil for 15 mins, then add bittering hops.
-Continue for 50 mins, then add aroma hops (10 mins before knockoff)

Cool to pitching temp, pitch yeast (build a starter for the yeast)

-Add dry hops after fermentation has completed, so the escaping gas will not carry your hop aroma out of the airlock. I would probably ferment in primary for a week, rack to secondary and add the dry hops after activity had subsided.

Source: George Hummel - Pennsylvania

Hazelnut Brown Ale
INGREDIENTS:
6.6 Lbs. Northwestern Gold Liquid Malt Extract
1/2 Lbs. British Pale Grain (M&F 2-row)
1/2 Lbs. British Crystal Grain (M&F)
1 Lbs Cara-Pils Grain
1 1/2 oz. Willamette or Fuggles hops- 60 min. (brewers discretion)
1 oz. Willamette or Fuggles hops- aroma (5 min. steep at end of boil)
1 tsp. Irish Moss
1 1/2 bottles all natural hazelnut flavoring (at bottling)
2 tsp. Gypsum
Wyeast British Ale

Mash grains at 160F in 1.5gal water for 60min. Yield: 5 gallons

Hazelnut flavoring is available at area gourmet and fine food dealers. Flavor to taste at bottling becuase many hazelnut flavorings have different strengths.

This is the recipe used to win the worldwide “Boston Beer Company’s Homebrew Contest”. This recipe was the standard for production of “Longshot Hazelnut Brown Ale”.

Source: Doug & Vicki Parker - Florida