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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