BEER STYLE- Porter

RECEIPE TYPE - All Grain

• 1 can, Munton & Fison dark hopped extract
• 1/2 can, Edme bitters kit
• 1 stick, brewers licorice
• 1/2 pound, toasted barley
• 1 pound, flaked barley
• 2 ounces, Cascade hops pellets
• 1 ounce, Northern Brewer hops pellets
• Edme ale yeast

Make toasted barley into a tea. Bring flaked barley to boil. Sparge with kitchen strainer and boiling water. Boil extracts and Cascade hops. Add Northern Brewer. Cool and Pitch.

BEER STYLE - Pale Ale

• 7-8 pounds, English 2-row malt
• 1/2-1 pound, crystal malt
• 3 ounces, Fuggles hops (boil)
• 3/4 ounce, Hallertauer hops (finish)
• ale yeast

Add the finishing hops in increments: 1/4 ounce in last 30 minutes, 1/4 ounce in last 15 minutes, and 1/4 ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any boiling hops will do,Mix Northern Brewer with Fuggles or Goldings (just make sure you get .12-.15 alpha) Conversion will probably only take 60 minutes rather than 90.

BEER STYLE - Stout

• 10 pounds, pale malt (2-row)
• 1 pound, roasted barley
• 1 pound, flaked barley
• 1/2 pound, crystal malt
• 1+ ounce, Centennial whole hops (at 10.1 AAU) no finishing

Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90 minutes. Mash out. Sparge with 170 degree water. Collect 5 gallons or so. Boil for 60 minutes with hops going it at beginning of boil.

BEER STYLE - IPA

• 10 lbs. Bairds English two-row Pale Ale malted barley
• 1 lb. Bairds English two-row 50-60 crystal malt
• 1.2 oz. Centennial hop pellets (90 min. boil)
• 1.2 oz. Centennial hop pellets (60 min. boil)
• 1.2 oz. Cascade hop pellets (10 min. boil)
• 1.2 oz. Cascade hop pellets(end of boil)
• yeast (1056 works well)

Mash at 68 C. for 90 minutes. Boil 90 minutes. Force cool and ferment with your favorite ale yeast (1056 works well). Rack into secondary, add finings and 1.2 oz. for Cascade whole hops. Let sit in secondary for three weeks, rack into serving vessel and force carbonate.

BEER STYLE - LAGER

• 7 pounds, cracked lager malt
• 1250 mg, ascorbic acid
• 3.3 pounds, light unhopped John Bull malt extract
• 1-1/2 ounces, Northern Brewer hops pellets
• 1 ounce, Talisman leaf hops
• 1 teaspoon, Irish moss
• 1 ounce, Willamette hops pellets
• Red Star lager yeast

Add grain to 2-1/2 gallons 170 degree water giving initial heat of 155 degrees. Maintain temperature for two hours. Sparge and add malt extract. Bring to boil. Add Northern Brewer hops, Talisman hops, and Irish moss in last 20 minutes of boil. Dry hop with Willamette pellets and cool. Add water to make 5 gallons and pitch yeast.