Hibiscus Wit

OG 1.052
FG 1.011

4lbs Pilsner Malt
3lbs Wheat Malt
1lb Flaked Oats
1lb Honey
1oz Styrain Goldings Hops
White Labs WLP400 Belgian Wit Yeast
4oz Dried Hibiscus Flowers

Mash grain at 150f, Batch sparge at 175f.

60 minute boil with 1oz Styrain Goldings at :60.

Ferment at room temperature until terminal gravity is reached.

At bottling steep Hibiscus flowers and 1/2cup cane sugar in 4 cups boiled water for 1hr. Strain and add to your bottling bucket.

Cascadian Dark Ale w/ Keylime & Galaxy Hops

I put this together with leftovers I had on hand. Cascadian Dark Ale, also known as Black IPA is a relatively new beer style. In a nut shell it is a fusion of a porter and an IPA. I also happened to be making Keylime Pie before brew time so I threw in the rinds of 4 Keylimes. Here is the recipe:

Partial Mash, 5 Gallon
OG 1.048
FG 1.013

3lbs Pale DME
2lbs Pale Malt
1lb Cane Sugar (for dryness)
7oz Carafar III Malt
3oz Midnight Wheat Malt
2oz Galaxy Hops
4 Keylime Rinds (ie no juice)
American West Coast Dry Ale Yeast BRY-97

Mash grain in 3L water @ 150F for 60mins. Collect wort, sparge and add it all to the brew pot with the sugar and DME. Top up to approx 6 gallons and boil for 60mins with 1 oz of galaxy @ :45 & :20 and the keylimes @ :20. Cool wort, aerate and pitch yeast dry. The BRY-97 works pretty fast and flocs well so bottling can happen in as little as 7-10 days. Best drank fresh!

Java Jolt Porter

Partial Mash
OG 1.047
FG  1.012

4lbs Pale DME
2lbs Golden Promise Malt
6oz Midnight Wheat Malt
4oz Carafa III Malt
1.5oz Tettnanger Hops
White Labs wlp002 English Ale Yeast
1.5L brewed Arabic Coffee (triple strength)

Mash grain @ 150f for :60, collect wort and mix in DME.

 

60Min boil with 1.5oz of Tettnanger @ :30

Cool wort, pitch yeast and ferment at room temp.

At bottling add 1.5L of triple strength arabic coffee with 1/2cup dissolved cane sugar for carbonation. 

 

Citra Saison

OG 1.056
FG 1.005

8lbs Pilsner Malt
1lb Wheat Malt
1lb Clear Candi Syrup
1oz Citra Hops
Danstar Belle Saison Dry Yeast

Mash and sparge at 150f.

Boil collected wort for 90min with the following additions: 0.5oz Citra @ :30 & :10

Cool wort, pitch yeast and ferment warm (Up to 26c(80f)) for 1 week.

Rack to secondary and allow to settle for 1 week.

Bottle carbonate with 3/4cup cane sugar.

Chocolate Milk Stout

 

OG 1.051

FG 1.017

7lbs Marris Otter Malt

1lb Pale Chocolate Malt

6oz Midnight Wheat Malt

4oz Carafa III Malt

1lb Lactose

1oz  Hallertauer Tradition Hops

White Labs wlp002 English Ale Yeast

6oz Cocoa Nibs

2 Vanilla Beans

Mash grain @ 153f for 60min, collect wort and batch sparge.

60 Minute boil with 1oz of Hallertauer @ :60 and 2oz Cocoa Nibs @ :10.

Cool wort, pitch yeast and ferment at room temp.

When terminal gravity is reached rack to secondary onto the 2 Vanilla Beans & remaining 4oz Cocoa Nibs. Secondary for approx. 1 week.

Bottle carbonate with 1/2cup cane sugar.

 

Centennial Rye Pale Ale

OG 1.052
FG 1.015

7lbs Marris Otter Malt
2lbs Rye Malt
1/2lb Victory Malt
1/2lb Honey Malt
2oz Centennial Hops
US-05 Dry Yeast

Mash grain at 150f, Sparge at 175f.

60 minute boil with 1oz Nelson Sauvin at :60 and :15.

Ferment at room temperature.

Bottle carbonate with 1/2cup cane sugar dissolved in 2 cups of water.

 

Nelson Sauvin Brown Ale

OG 1.056
FG  1.014

9lbs Pale Malt
1lb Special B Malt
1/2lb Crystal 60 Malt
2oz Nelson Sauvin Hops
WLP029 Kolsch Yeast (or any neutral yeast)

Mash grain at 150f, Sparge at 175f.

60 minute boil with 1oz Nelson Sauvin at :60 and :15.

Ferment at room temperature.

Bottle carbonate with 1/2cup cane sugar dissolved in 2 cups of water.