Benjamin Franklin Spruce Beer -   5 gallon extract

Ingredients:

6.6 lbs. Dark LME

   5 oz. Debittered Black

   5 oz. Carapils

   5 oz.  Crystal 120 L

   8 oz. Black Strap Molasses

1 cup Blue Spruce Needles (new growth) or 2 capfulls Spruce Extract

1/2 tsp. Gypsum

1/4 tsp. Kosher or Sea Salt

1 licorice stick, crushed

1 oz. Mt Hood Hops (bittering)

1 WLP 039 Nottingham Ale Yeast(66-70F)

 (or WLP002 English Ale at 65-68F)

Statistics:

OG:  1.040-1.052

FG:  1.008-1.014  

Brewing Steps:

1. To 3 gallons cold water, add Gypsum and salt. Bring water to steeping temperatures (150-165F). In grain bag,steep grains for 20 minutes. Remove grains.

2. Bring water to a boil, then add LME and Molasses.

3. Bring to another boil and add bittering hops - boil for 55 minutes.

4. Then add spruce needles in bag and boil 5 more minutes. *If using spruce extract, add just prior to kegging or bottling.

5. Start the cool down and add the crushed, bagged, licorice stick.

6. Once wort is chilled, remove spruce needles and licorice. (Be santitary at this point)

7. Add yeast to cooled wort.

8. Ferment in primary until bubbles in airlock slow, then transfer to secondary. Check the FG after a week and see if your in target range.  Then bottle or keg.

George Washington Porter - 5 gallon extract

Ingredients:

3.3 lbs. Amber/Sparkling Amber LME

3.3 lbs. Dark LME

 .75 lb. Crystal 60L

 .50 lb. Debittered Black

 .25 lb. Chocolate Malt

1.5 cups Black Strap Molasses

1 oz. Cascade hops (bittering)

1 oz. US Fuggles (Flavoring)

1 vial WLP 007 (Dry English Ale/65-70F)

1 vial WLP 005 (British Ale/65-70F)

Statistics:

OG: 1.040-1.052

FG:1.008-1.014

Brewing Steps:

1.  Bring 2.5 gallons water to steeping temperatures (150-165F). Add grains tied loosely in grain bags and steep for 30 minutes. Remove grain bags.

2.  Add all LME and bring the wort to a boil.

3.  Add Cascade hops and boil for 30 minutes.

4. Then add Fuggles and Black Strap Molasses and boil for final 15 minutes.

5.  Terminate boil and cool rapidly.

6.  Pitch yeast.

7.  Ferment at yeast range in primary until airlock bubbles slow, then transfer to secondary to finish the fermentation and condition the beer. 1-2 weeks.  Check FG to see if you are in range, then bottle or keg.

Dave’s IPA - All Grain - 5 gallons

Ingredients:

7.50 lbs. 2 Row

 .25 lbs. Crystal 20L

 .50 lbs. Wheat Malt

2.00 lbs. Corn Sugar

Simcoe 12.2%AA 2.75 oz.

Citra 11.9%AA   2.75 oz.

Amarillo 7.8AA     1.5 oz.

Centennial 9%AA   1 oz. 

Whirlfloc  1 tablet

Yeast Nutrient  ½ tsp.

Wyeast 1450  Denny’s Favorite

Statistics:

OG:  1.056-1.075

FG:  1.010-1.018

ABV:   5.5-7.5%

IBU:  40-70

Color: 6-15 SRM

Instructions

1. Mash 2.6 gallons of water at 166F.  Add grains for 60 minutes.  Target temperature is 152F.  Add corn sugar to mash.

2.  Sparge 4.8 gallons water at 190F for 30-60 minutes.

3.  Collect 5.8 gallons of wort and boil for 60 minutes.  Follow hop schedule: 

• Simcoe          .5 oz.    60 minutes
• Citra             .5 oz.    45 minutes
• Simcoe        .25 oz.    45 minutes
• Citra             .5 oz.   3 0 minutes
• Simcoe        .25 oz.    20 minutes
• WortChiller                15 minutes
• Whirlfloc tablet          15 minutes
• Yeast Nutrient           10 minutes
• Simcoe         .5 oz.    10 minutes
• Citra            .5 oz.    10  minutes
• Amarillo        .5 oz.      5 minutes
• Simcoe         .5 oz.      1 minute
• Citra            .5 oz.      1 minute

4.  Pitch Yeast

5.  Add hops for dry hop in PRIMARY:

• Citra                      .75 oz. 7 days
• Simcoe                  .75 oz.  7 days
• Amarillo                1.00 oz.  7 days
• Centennial            1.00 oz.  7 days

6.  Rack over off hops for 7-10 more days in Secondary.

7.  Ferment at 60-72F.