Maple Pecan Oatmeal Stout

14# 2 Row

1/2# black Patent

1/2# Crystal 60

1/2# Crystal 120

1/2# Roast Barley

1/2# Chocolate Malt 

2 cups pecans chopped and roasted at 350 for 15 minutes (up to 4 times to remove oils) put in the mash 

2 cups oats in the mash 

Mash with 5 1/2 gallons at 152 for 60 mins

Sparge with 5 gallons at 170

3 sticks of cinnamon @ 60 minutes 

Maple syrup @ 20 minutes 

1 cup brown sugar @ 20 minutes

1 1/2 oz Galena @ 60

1/2 oz Fuggles @ 60

1 oz Fuggles @ 5

14-21 days in primary

Bottle with 1 cup priming sugar

Condition for at least two months

Make yeast starter with Irish Ale Yeast

Mexica Mocha Stout

12# 2 Row malt

1/2 # Roast Barley

1/2# Chocolate Malt

1/4# Black Patent Malt

1/2# Crystal 60L
1/2# Crystal 120L

1/2# Carapils

1 1/4# Flakes oats

(Try with 1 cup roasted and finely chopped pecans or walnuts)

Coffee @ 15 mins

2 oz Chocolate powder

(4 oz Cocoa nibs soaked in tequila)

1 Tablespoon Cinnamon
(2 cinnamon sticks crushed soaked in tequila)
(4 oz oak chips soaked in tequila)

(1# Lactose sugar @ 10 mins)

1 1/2 oz Galena @ 60 mins

1 oz fuggles @ 5 mins 

Red Ale

6 # Light DME or do 3# DME and 4# 2 row
1# Crystal 80L
1/2# Crystal 120L

1 1/2 oz Anthanam 60 mins
1 oz Cascade 1 min

Add Irish Moss and yeast nutrients @ 15 mins

WL English Ale Yeast

Ferment for 14 days

Centennial Blonde

9 Lbs Pale malt

3/4 Lb Carapils

1/2 Lb crystal 10

1/2 Vienna malt

1/2 Honey malt

1/4 Oz centennial 60 mins

1/4 Oz cascade 45 mins

1/4 oz centennial 30 mins

1/4 oz cascade 15 mins

1/4 oz cascade 5 mins

California yeast (burton yeast?)

Kolsch

9 Lb 2 row pils
3 lbs wheat
1/2 Lb Honey malt

0.5 oz Pearle 60 mins
0.5 oz Tettnang 15 Mins
0.5 oz Tettnang 5 mins

Kolsch yeast make a starter

Honey Citra Pale Ale

12# 2 Row 
1/2 lb 10L Crystal malt
1 lb 40L Crystal
1/2 Lb Victory malt (mash 60 mins)
1/2 lb Carapils
1 lb Honey malt

Add 1/2# pasteurized honey at 45 mins
Add 1# roasted almonds w/honey

Add 1/2# apricot at 5 mins
1 Oz Citra hops 60 mins
1/2 oz Cascade 45 mins
1/2 oz Citra 30 mins
1/2 Oz Cascade @ 5 mins
1/2 Oz Citra @ 1 min

White Labs California Yeast or Belgian Golden Yeast (try the Belgian golden next time for springtime)

1 cup priming sugar for bottling
bottle condition for two weeks

IPA

9 Lbs Light DME @ 15 minutes ( Eventually switch to 10-12 lbs of 2 row. Also use 6 lbs of DME and use 3-4 lbs of 2 Row to mini-mash)
1/2 lb 20L Crystal malt
1/2 lb 40L Crystal malt
1/4 lb Carapils
1/2 lb Victory malt

2 Oz Cascade or Ahtanum @ 60 mins
1 Oz. Crystal @ 45
1 Oz Cascade @ 30 mins
2 Oz Chinook @ 1 min

Use White Labs California Yeast (Starter two days before brewing)

3/4 cup priming sugar for bottling

Red Rye West Coast Ale

6 lb of light DME  @ 15 mins. (eventually switch to 10-12 lbs of 2 Row or add additional 3-4 lbs to mini-mash)

3/4 20L Crystal malt
1 lb 80L Crystal malt
1/2 lb 120 120L Crystal malt
1/2 Victory malt
1 1/2 Malted Rye

1/4 malanoidin 

1 1/2 Oz Cascade @ 60 mins

1cup brown sugar @ 15 mins
2 Oz Amarillo @ 1 min

White Labs California  V Yeast (do yeast starter two days before brewing)

One cup corn sugar for bottling

Let sit for three weeks before opening

Honey Tamarindo Brown Ale

6 lb light (pale) DME (when I am ready, I will switch to appx 10 lbs 2-Row)
1/2 lb Victory malt
1/4 lb Chocolate malt
1/2 Honey malt (originally tried it with 1/4 lb, but it needs more)

Add 1 lb of honey @ 15 minutes (consider adding another 1 lb of pasteurized honey after 1 week) 

Add tamarindo @ 15 mins. 

Add yeast nutrients @ 15 mins. 

Add cinnamon sticks @ 30 mins. 

1 oz Williamette @ 60 min
1 oz Fuggle @ 45 min

1 oz Fuggle @ 20 min
1 oz Williamette @ 5 mins (consider using Progress, HGV, Wye Challenger, or a combination)

White Labs British Ale Yeast (do a starter two days before brewing)

3/4 cup of priming sugar for bottling

Let sit for two weeks after bottling



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