Carboy

Check out this link for some great recipes! Gambrinu's Mug

Can't find that recipe? Place a request and maybe we can help you
Peaches and Cream Hefe-Weizen
4oz Munich malt
2.5 lbs Wheat malt
1.5 lbs pale malt 2 row
3.5 lbs Wheat DME
1oz Hallertau hops
.8 oz Lactose
4oz of peach flavor
Hefe-Weizen Yeast
Bring grains up to 155 degrees slowly and let it sit for 60 mins.
Add malt extract and lactose, return to heat. Once it comes to a boil add hops boil for 60 min. When fermentation is complete add peach flavor to the bottling bucket along with 5oz of corn sugar boiled.

Tanana Valley IPA(Intense Polar Ale)
Brewed on:11/24/01
Brewer: Nick Campiglia
Yeast: WLP011 European Ale Yeast:

American Crystal 60L 0.75 lb
Marris Otter 12.00 lb
Total: 12.75 lb

Target 2.00oz Pellet 8.1% Boil(75min)
Fuggles 2.00oz Pellet 3.4% Boil(30min)
Fuggles 1.00oz Pellet 3.4% Boil(10min)
Fuggles 1.00oz Pellet 3.4% Boil(1min)
Fuggles 1.50oz Pellet 3.4% Dry hop

Mash Schedule
Rest Temp: Method: Time: Directions:
155.0F infusion 60 Mash in with 15.9 quart US of water at 168.0 F

Miscellaneous Ingredients
Irish Moss 1.00tsp
Pitch yeast at 75f and ferment at 70f. Rack to secondary and
add 1.50oz fuggles hop. Ferment at 70f and bottle or keg.

Great HOPPY beer! Thanks Nick C. Great to see you are still checking up on the page.

Red Rocket Pale Ale

6.5# Light Malt Extract
1/2# American Crystal 10 deg L malt
1/4# Kiln-Amber malt
1/2# Belgian Caravienne Malt
1 1/2 oz Perle (60min)
1/2 oz Perle (30min)
1 oz Willamette (30min)
1 oz Cascade (5min)
Ringwood Ale Yeast (1187)
3/4 cup priming sugar

Enjoy!!
Thanks to David M

Chocolate Milk Stout

Style: Sweet Stout

Ingredients:

2 Row 6.3 pounds 1.030 S.G. 60 min mash or 5 lbs light Briess.
Caramel Wheat 1.0 pounds 1.005 S.G. 60 min mash
Chocolate Wheat 1.0 pounds 1.000 S.G. 60 min mash
Black Patent 2.0 ounces 1.000 S.G. 60 min mash
Crystal 40 0.8 pounds 1.003 S.G. 60 min mash
Lactose 1.0 pounds 1.011 S.G.
Target 0.6 ounces 50 min 8.1 % AA

Wyeast #1275 Thames Valley ale yeast 600ml starter

1/2 cup corn sugar 1/2 lb maltodextrin at bottling.
This one needs to be around 50 degrees when you drink it. Currently this is my wife's favorite

Lawnmower beer

Brewer: Rob
Style: American Pale Ale

Date Gravity Plato
Brewing: 08/27/97 1.053 13.1
Bottling: 1.011 2.8
Alcohol: 4.4% (w/w)
Alcohol: 5.6% (v/v)

Ingredients:

2 Row 9.0 pounds 1.048 S.G.
Cara Pils 0.4 pounds 1.002 S.G.
Corn 0.5 pounds 1.003 S.G.
6 Row 3.0 pounds 1.016 S.G.
Honey 1.5 pounds 1.011 S.G.
Willamette 1.5 ounces 60 min 4.4 % AA 17.3 ibu
Tettnanger 1.0 ounces 15 min 4.5 % AA 5.2 ibu
Strike temperature: 164 °Fahrenheit

Mashing schedule
minutes °Fahrenheit
60 min. at 154 degrees

Not a winner just a good drinking beer when it is hot.

Here is my latest winner. In the Washington DC Capitol Brew off.
(Third Place) Oatmeal Stout
4lbs of pauls 2 row.
3lbs of 6 row
1/2 lb of chocolate wheat
1/4 lb of black pat.
1/4 lb roasted barley
1 lb of oatmeal
1 can of Kreamy X
1 teaspoon gyp.
1 oz. Fuggles
1 oz Kent Goldings finishing hops
I did a one step infusion at 154 degrees for 1 1/2 hour. sparged with 4 gal. of water (170 degrees)It left me with 7 gallons of water to boil. when it started boiling I added the hops. At the last 15 min. of the boil I added the last 1/2 ounce of hops. Ended up with a 1.042. fermented it with Pitch 5 American ale. Primary for 9 days 2nd for around two weeks.
Oatmeal Stout
4lbs of pauls 2 row.
3lbs of 6 row
1/4 lb of chocolate
1/4 lb of black pat.
1/2 lb roasted barley
1 lb of oatmeal
1 teaspoon gyp.
1 oz. Fuggles
1 oz Kent Goldings finishing hops
I did a one step infusion at 154 degrees for 1 1/2 hour. sparged with 4 gal. of water (170 degrees)It left me with 7 gallons of water to boil. when it started boiling I added the hops. At the last 15 min of the boil I added the last 1/2 ounce of hops. Ended up with a 1.040. fermented it with Pitch 5 American ale. Primary for 7 days Secondary for around two weeks.
I Found my second batch is alot better. I'm going to enter this one in the Blue Bonnet in Dallas next month.

To reduce the harshness imparted from the roasted grains. I added them only for the last 5 minutes of the boil. That way, the amounts of tannins and such are reduced and the beers have nice coffee and chocolate overtones without the bitter edge.