Abby on my Way Ale by Breiss Co.

Abby on my Way Ale:
Rich Toffee, Nut and Raisin notes are contributed by the combination of the specialty malts.

O.G. 1.075
F.G. 1.015
ABV 7.9%
Color(L) 27

5 lbs Light LME
1 lbs 2-row Brewers Malt
1 lb Munich Malt
1 lb Breiss Special Roast Malt
8 oz Breiss Extra Special Roast Malt
4 oz Cara-pils
2 lbs Cane Sugar
1 1/4 oz Styrain Goldings Hops (60 min)
1/2 oz Styrain Goldings Hops (1 min)
1/4 oz Star Anise (15 min)

Recommended Yeast: WLP530 (Abby Ale) or WLP 540 (Abby Ale IV)

Instructions:
Perform mini-mash with 4 gallons of water and grains, steep at 152-158 for 45 min. Remove from heat, add LME and bittering hops and bring to a boil for 45 mins. Add Irish Moss and boil for 15 min. Add finishing hops and anise. Cool to 70 degrees, oxygenate wort and add 2 vials of yeast.

Fermentation:

Primary:14 days at 70 degrees F.
Secondary: 14 days at 35 degrees F.
Bottle condition and age for 1 month.

Peach of a Weiss Beer by Briess Co.

Peach of a Weiss Beer:
The background esters and the inherent sweetness of this weiss beer base work well with many types of fruit

O.G. 1.058
F.G. 1.018
ABV 5.2%
IBU 15
Color(L) 8

8lbs Wheat LME
4oz. Cara-pils
1 tsp. Irish Mos at 15 min
1/2oz Perle Hops (pellet) at 45 min.
3 lbs Pureed De-pitted Ripe Peaches

Instructions:
1. Steep Cara-pils in 5 gallonsof 150-160 degree water for 15 to 20 min and then remove.
2. Remove from heat. Add Wheat LME and bittering hops, bring to boil for 30 min.
3. Add Irish mosss, boil for 15 min more.
4. Cool to 70 degrees, oxygenate wort, add yeast (recommended WLP300 Hefewiezen Yeast)
5. After 4 to 5 days of primary fermentation, pit, and puree peaches (skins and all) in a sanitized blender or food processor and add to fermenter. Use peaches that are fully ripe or slightly over ripe.
6. Transfer off fruit and age for 1-2 weeks to blend flavors.

Fermentation:
Primary: 5 days at 70 degrees F
Primary (after fruit): 14 days at 70 degrees F
Secondary: 10 days at 35 degrees F
Bottle condition

Mountain Brew...Do the brew

This could be fun, I found this on BYO looking for a recipe for Beezlboss. Thought I would share it here. Enjoy!



Jason Pavento wanted to combine his two favorite beverages, homebrew and Mountain Dew. His creation — Mountain Brew — does just that. We’ve fiddled with his procedures a bit, based on our own experimentation, but the ingredients are the same as his original recipe. The beer turns out light and crisp, with some aroma, but not much flavor from the Mountain Dew. And, in case you’re wondering, neither the preservatives or the caffeine seem to bother the yeast.

4.0 lbs. (1.8 kg) Muntons Extra Light dried malt extract
2.3 gallons (8.7 L) Mountain Dew
(24 12-oz. cans of the soda)
.5 oz Willamette hops (45 mins)
.25 oz Amarillo hops (15 mins)
1/2 tsp Irish moss
1/4 tsp yeast nutrients
Danstar Manchester yeast
1.0 cup corn sugar (for priming)


Pour Mountain Dew into a clean, sanitized brew bucket. (The soda should not have anything growing in it, so there’s no need to boil. You may want to wipe the lips of the cans with a paper towel soaked in sanitizing solution, though. Let it sit in the bucket (covered) as you boil the wort so the level of carbonation will decrease.) Bring 2.5 gallons (9.5 L) of water to a boil and stir in malt extract. Boil for 60 minutes, adding hops at the times indicated in the recipe. Add Irish moss with 15 minutes left in the boil. Cool wort and pour into Mountain Brew. (Watch for excessive foaming.) Top up to 5 gallons (19 L) with water. Aerate (again, watching for excessive foaming) and pitch yeast. Ferment at 68 °F (20 °C) for 1 week. Rack to secondary and age for 2 weeks, Bottle with corn sugar.



By Jason Pavento, found in Homebrew Nation, March-April 2002, p. 8.

Snow Plow Clone

5 gallons

6.6 lbs Coopers light unhopped Malt Syrup
1 lb. Light Dry Malt Extract
1 lb 60L Crystal Malt
1/2 lb White Wheat malt
1/2 lb Flaked Oats
1/2 lb Roasted Barley
2 oz Black Patent Malt
1/2 lb Lactose (non-fermentable milk sugar - boil last 5 minutes)
3/4 oz Centennial hops, (boiling hops boil 60 min)
1/2 oz Willamette hops (finishing hops, boil 5 minutes)
3/4 cup corn sugar for bottling
White labs WLP005 British Ale Yeast

Original gravity 1.066
Final gravity 1.022
Alcohol content 5.9%

Steep crushed specialty grains in about 3 gallons of water at 150� to 155� for 30 minutes. Remove grains, and bring wort to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 3/4 ounce Centennial hops and boil for 60 minutes. Add the Willamette hops and lactose for the last 5 minutes of the boil. Then add remainder of malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Add the wort to cool water to fill to the 5 1/2 gallon mark. Add your yeast when the wort is 75� to 80�, and aerate this beer heavily to get all the sugars fermented. Let the wort cool to about 70� over the next few hours and ferment at 68�-72� until complete. (normally 7 to 10 days) Bottle, and drink when you are thirsty!

Dead Guy Clone

Makes 5 gallons

6.6 Lbs. -Coopers Light malt extract syrup
1.0 -lb Coopers Light Dry Malt Extract
1/2 -lb Carastan malt
1 -lb Munich malt (10L)
1.5 -Oz. Perle hops (boil 60 minutes - bittering hop)
1 -Oz. Sterling hops (add at end of boil — aroma hop)
1 -tsp Irish moss for 60 min
¾ -cup of corn sugar for priming.
White Labs WLP001 California Ale yeast

Original Gravity = 1.065
Final Gravity = 1.016
IBU’S = 40
Alcohol 6.2% by volume

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add 1.5 oz. Perle hops and Irish Moss, and boil for 60 minutes. Add 1 oz. Sterling hops at the end of the boil. Then add remainder of Malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as usual.

Bryan's Hop Monster

This is my attempt at a recipe. I will brew it shortly and post results


7# LDME
1# Belgian Biscuit
1# Candi Sugar Clear
1# Crystal
1oz Chinook @ 45 min
1oz Willamette @ 30 min
1oz Columbus @ 15 min
2oz Saaz @ 1 min
.5oz Chinook @ 1 min
.5oz Willamette @ 1 min
.5oz Columbus @ 1 min
Irish Moss Tab

Yeast: White Labs WLP004 Irish Ale

Sierra Nevada Pale Ale Clone

8 oz. caramel malt, 30 Lovibond
6 oz. DeWolf-Cosyns cara-pils malt
6 lbs. light malt syrup
1.5 oz. Perle hops (8.2% alpha acid) for 60 min.
2.5 oz. Cascade hops (5.4% alpha acid): 1 oz. for 15 min., 1 oz. for 5 min., 0.5 oz. pellets (dry hopping).

Yeast: Wyeast 1056 (American ale)

11/4 cup dry malt extract


Add grains to 1.5 gal. water. Bring slowly to 170 F. Remove grains and bring to a boil. Total boil is 60 min. Boil 10 min. and add Perle hops. Boil 45 min. more, adding water as needed to maintain liquid level. Make first Cascade addition. Boil 5 min. more. Turn off heat. Wait 10 min. Add 1 oz. Cascade. Wait 3 to 5 min. Remove hops and transfer to fermenter.
Top up to 5 gal. Pitch yeast at 70 F.
Ferment three days and rack to secondary. Dry hop with 0.5 oz. Cascade pellets. Ferment two weeks at 65 F. Prime and bottle.

Arrogant Bastard Clone

0.50 lbs.	Belgian Special B
0.50 lbs.	Belgian Biscuit
0.50 lbs.	Belgian Caramunich
0.50 lbs.	Belgian Aromatic
5.00 lbs.	Muntons Dry Light
3.00 lbs.	Muntons Dry Amber
1.00 oz.	Chinook (Pellets, 12.00 %AA) boiled 50 min.
1.00 oz.	Chinook (Pellets, 12.00 %AA) boiled 45 min.
1.00 oz.	Chinook (Pellets, 12.00 %AA) used as dry hop.

Yeast: Wyeast 1056

Bryan's Belgian Golden Strong

Belgian Golden Strong

8lbs Light LME
1 lb Belgian Cara-pils
2 lbs Extra Light DME
1 lb Candi Sugar
1oz Perle @ 60min
1.5oz Saaz @ 15min
.5oz Saaz @ 1min
Irish Moss

Yeast: Wyeast 1388 Belgian Golden Strong

Steep crushed grains in 155 deg water for 30 min. add Irish moss tab 20 min before end of boil. Make a large yeast starter and aerate wort thoroughly. Pitch and ferment at 70 deg.

Jamil's Belgian Golden Strong

*Taken from "Brewing Classic Styles"

Belgian Golden Strong

O.G. 1.072
F.G. 1.007
IBU:32
ABV: 8.5%
Boil: 90 min
Preboil Volume 7.7 gallons

Light LME 8.4 lbs
Cane Sugar 3 lbs

Czech Saaz 3.5%AA, 90min 2.25 oz.

Recommended Yeast: Wyeast 1388 Belgian Golden Strong or Whitelabs WLP570 Golden Strong

Use 3 yeast packets or make starter. Pitch at 64 degrees and let temp slowly raise of the course of 1 week to 82 degrees.

Jamil's Irish Red

Jamil's Irish Red Ale, from Brewing Classic Styles

O.G. 1.054
F.G. 1.014
IBU 27
ABV 5.2%

60 min boil
Boil Volume 7 gallons

8.1 lbs English Pale Ale LME
6 oz Crystal Grains (40L)
6 oz Crystal Grains (120L)
6 oz Roasted Barley
1.25 oz Kent Goldings 5%AA (60 min)

Yeast: Wyeast # 1084 Irish Ale

Process: Steep grains at 148 degrees for 30 min. Wash with water at 178 degrees (pour 1 qt. hot water over grain bag to extract final sugars). Add LME and bring to a boil. Add hops at beginning of boil. Cool rapidly. Ferment at 67 degrees for 10 to 14 days.

Corky's Belgian Golden Strong

Belgian Golden Strong

1/2 lb Honey Malt
1/2 lb Cara-pils
8.5 lbs Light LME
1 lb Clear Candi Sugar
1.5 oz Tettnanger hops (60 min)
1/2 oz Perle hops (15 min)
1/2 oz Perle hops (1 min)
1 pkt Irish Moss (20 min)

Recommend Yeast: I used Wyeast's Inglemunster VSS yeast but have since brewed this using the Wyeast #1388 Belgian Strong yeast.

Santa Monica Steam Ale

This recipe is for a "California Common" ale which is an ale fermented with lager yeast at lower ale temps.

Santa Monica Steam Ale

Boil Volume: 6 gallons
Final Volume 5 gallons

1 lb Crystal Grains (60L)
7 lbs Light LME
1 oz Nothern Brewers hops (60 min)
1 pkt Irish Moss (20 min)
1 oz Cascade hops (5 min)

Yeast: Wyeast #2112 California Lager yeast

Process: Steep grains at 148 for 30 mins. Increase temp to 178 and drain grain bag. Add LME and bring to a boil. Once rolling boil is established follow hopping schedule. After the 60 min chill rapidly to below 75 degrees and pitch yeast. Ferment at between 60 degrees and 65 degrees for 14 days, bottle with 4 oz. corn sugar, age another 2 weeks. Do Not Lager.

Corky's American Amber

Corky's American Amber

8lbs Light LME
1lb Crystal Grain (60L)
1/2 lb Cara-pils
1 oz Northern Brewer hops (60 min)
1/2 oz Northern Brewer hops (15 min)
1/2 oz Northern Brewer hops (2 min)
1 pkt Irish Moss (20 min)

Yeast: Wyeast #1028 American Ale

Summer Ale

Summer Ale (Lawn Mower Beer/Session Ale)

1lb Crystal Grains (10 to 40 L)
6 lbs Light LME
1 oz Cascade hops(60 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (5 min)

Yeast: Wyeast #1028 American Ale

Lizard Lips Pale Ale, Herman's Homebrew Shop

Lizard Lips Pale Ale

1/2 lb Crystal Malt, 40L
1/2 lb Cara-pils
7 lbs Light LME
1 oz Perle Hops (60 min)
1 pkt Irish Moss (20 min)
1 1/2 oz Cascade hops (5 min)

Recommend Yeast: Windsor Ale Dry yeast or Wyeast #1028 American Ale

London Brown, Herman's Homebrew shop

1/2 lb Crystal malt, 40L
1/2 lb Victory Malt
1/4 lb Chocolate Malt

4 lbs Amber LME
2 1/2 lbs Dark LME

1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)

Recommended Yeast: Wyeast #1028 London Ale

O.G. 1.054

Procedure:

Steep cracked grains in grain bag at 148 degrees F for 30 min. Raise water temp to 178 degrees F and remove grain bag. Let bag drip but do not squeeze. Once grains have drained add malt extracts, bring wort to boil and follow hopping and adjunct schedule:
1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)
Remove heat and chill to below to 80 degrees F. Aerate and pitch yeast. Ferment at 70 degrees for 10 to 14 days.

Sweet Mead

Okay this is really pretty simple...

15lbs raw honey
5-6 Gallons of Water
Gypsum (if necessary to adjust the hardness of your water)
White Labs Sweet Mead Yeast # WLP720
2.5 tsp Citric acid blend
Yeast energizer
Yeast Nutrient

Bring your water to 160 - 170 Degrees, add honey, Keep temp between 160 and 170 for 30 minutes, remove from heat, cool to pitching temp, add acid blend, The two yeast additives then aerate the hell out of it. Pitch your yeast, plug in your airlock and let it stay at ale temps for a very long time...

My numbers:
6 gallons
OG.: 1.101

This is still in the carboy so I will keep posting updates.

FH Steinbart Pale Ale

7# Light Malt Extract
1/2# British Crystal Malt
1/4# Rolled Barley (Flaked Barley)
1 oz. Bullion OR Northern Brewer Hops (Boil)
1 oz Fuggles Hops (Aroma)
Wyeast 1098 (British) Ale Yeast

Place Rolled Barley in Cold water
Bring Temp to 165 Degrees
Add Remaining Grain, steep 30-45 minutes
Remove both Grain Bags
Add malt Syrup, Bring to boil
Add Boil Hops, boil for 90 minutes
Add Aroma hops
turn off heat, let rest 15 minutes
Remove Hops
Chill to 80 degrees (or pitching temp for your yeast)
pour to fermentor, use sterile water to bring to 5 gallons.
Aerate the Wort and pitch your Yeast.
5 Days primary
5 Days Secondary
Add priming sugar and bottle
10-14 Days Conditioning

Bitter Boy ESB

Bitter Boy ESB
.50lb Cara-pils/Dextrine
.50lb Crystal 20L
6lbs light dry extract
2 oz Target hops (60 min)
1 oz East Kent Golding hops (15 min)
1 tsp Irish moss (10min)
1 oz East Kent Golding hops (15 min aroma hop steep)
1 pkg Wyeast London ESB ale (use starter)

Steep Dextrine and Crystal at 150-170F for 30 min
Boil extract and Target hops for 60 min
When there are 15 min remaining in the boil, add 1 oz Kent Golding hops
When there are 10 min remaining in the boil, add 1tsp Irish Moss
After the Boil add 1oz Kent Goldings and let steep for 15 min
Cool Wort to fermentation Temperature
Pour into fermentor and pitch yeast

Ferment in primary for 5 days at 65F
Ferment in secondary for 7 days at 55F
Prime and Bottle

Townsin Vanilla Porter

Towns Inn Vanilla Porter - Batch 13
Ingredients:
6.5 # Dark Malt Extract
1 # 120L Crystal Malt (120 lavi)
1/4 # Black Patent
1/4 # Chocolate Malt
1/4 # Wheat
2 oz Domestic Whole Willamette Hops (1oz Boiling)
1 SmackPak Irish Ale yeast
8 oz Lactose (Unfermentable Milk Sugar)
3 Whole Madagasgar/Mexican High Quality Whole Vanilla Beans
3/4 Cup Corn (Priming) Sugar
Procedure:
Steep grain bill of malts tied in a socky in 3 gallons of water
after bringing up to 155 degrees. Remove grains after 30 minutes and bring to a boil.
Add dark Malt Extract, and boiling hops and boil for 55 minutes.
Now add the lactose and boil for 5 more minutes. And add the last 1oz of hops (finishing).
Before racking to primary fermenter lengthwise slice and scrape out 1 Vanilla Bean
and add to a TableSpoon of Vodka in a shot glass, slice the remains into 1/2 inch
strips and add at the very end. Add 2 gallons of cold/previously boiled water Filter/Strain the cooled to 75 degree wort into fermenter and pitch the yeast and add the vanilla shot.
Primary Fermentation: 9 days O.G. 1.060
Secondary Fermentation: 14 days M.G. 1.014
Before racking to secondary fermenter lengthwise slice and scrape out 2 Vanilla Beans
and add to a TableSpoon of Vodka in a shot glass, slice the remains into 1/2 inch strips
Add 3/4 cup corn sugar to 1 cup of boiling water and cool to 75 degrees and add
to the beer bottling bucket at bottling. F.G. 1.016
Age: about 14 - 21 days 5.7% Alc Est

Corky's Coffee Porter

Type: Robust Porter
Boil Volume: 6 gallons
Final Volume: 5 gallons

3.5 lbs Amber LME
3.5 lbs Dark LME
.5 lb Black Patent Malt
.5 lb Victory Malt
.5 lb Honey Malt

1 oz Saaz (5%AA) 60min
1 oz Saaz (5%AA) 30min
1 oz East Kent Golding (5%AA) 10 min

Yeast: Wyeast 1084 Irish Ale

1 lb. Sumarta Coffee, cold steeped in 2 quarts water

Steeped grains at 147 degrees for 30 min then raised heat to 178 and remove grains. Brought to a boil, turned off heat and added LME. Established roiling boil and added hops according to schedule. Added Irish Moss at 20 min until the end of boil. At 15 min until flameout, added coffee. Chilled to pitching temp, pitched yeast, fermented at 70 degrees.

How (and why) to cold steep coffee:

Rough grind coffee (or use a blender) and add to 2 quarts cool or cold water. Leave steeping for 24 hours. Select a coffee that has tastes suitable for your beer type. I selected a Sumatra bean due to the low acid levels, low bitter levels, and deep robust coffee roast flavors, but any coffee can work. Doing a cold steep extracts the coffee bean's oils with out extracting the bitterness. I personally didn't want a big bitter, roasty beer, nor a beer that reminded me of "office coffee".

Jolly Rancher Apple Lambic

Jolly Rancher Apple Lambic
(5 gallons/19 L, all-grain with hard candy)
OG = 1.065 FG = 1.006 IBU = 11 SRM = 4 (green) ABV = 6.3%

We couldn’t resist throwing in one of Chris Colby’s recipes. Jolly Rancher Apple lambic is a dry, sour beer with the flavor and aroma of Granny Smith apples coming from Jolly Rancher hard candies. This latest version of the recipe is based on the results of three brewings. For best results, let the beer age warm for at least three months.

Ingredients
5.0 lbs. (2.3 kg) 2-row pale malt
3.0 lbs. (1.4 kg) wheat malt
4.0 lbs. (1.8 kg) Jolly Rancher Apple hard candies
3 AAU Saaz hops (aged) (60 mins)
(3.0 oz./85 g of 1% alpha acids)
1/4 tsp yeast nutrients
Wyeast 3278 (Lambic Blend) yeast and bacteria
1.25 cups corn sugar (for priming)

Step by step
Mash grains at 150 °F (66 °C) for 60 minutes. Collect 4 gallons (15 L) of wort, add 1.5 gallons (5.7 L) of water and boil for 90 minutes. Boil hops for 60 minutes. (If you don’t have aged hops, just add 3 AAU of any noble German hop.) At the end of the boil, you should have 4 gallons (15 L) of wort at SG 1.049. Cool wort, transfer to fermenter, aerate and pitch yeast/bacteria blend. Ferment at 70 °F (21 °C). After one week, boil yeast nutrients in 1 gallon (3.8 L) of water and dissolve candies into this liquid. (It takes at least 20 minutes for the candies to fully dissolve.) Cool “candy water” to 70 °F (21 °C) and rack to secondary fermenter. Rack beer from primary into candy water, making 5 gallons (19 L). (Don’t splash or otherwise aerate wort at this stage.) Condition beer in secondary, at 70–75 °F (21–24 °C), for at least 3 months before bottling. You may want to add a small amount
(~1 tsp) of dried ale yeast to the bottling bucket when bottling.

Extract option:
Replace 2-row and wheat malt with 2.0 lbs. (0.91 kg) Briess dried wheat malt extract and 3.0 lbs. (1.4 kg) Coopers liquid wheat malt extract. Bring 2.5 gallons (9.4 L) of water to a boil. Dissolve dried malt extract and boil for 60 minutes, adding hops at beginning of boil. With 15 minutes remaining in boil, stir in liquid malt extract. Cool wort, transfer to fermenter and add water to make 4 gallons (15 L). Aerate and pitch yeast/bacteria blend. Follow all-grain instructions for details of fermentation and how to add candies.

Guinness Clone

Towns Inn Guinness Stout Knockoff
Ingredients:
7 # Dark Malt Extract
1 # Dark Cane Sugar
1/3 # Roasted Barley
1/3 # Black Patent Malt
1 # Crystal Malt (80 lov)
2 oz Willamette Hops (Boiling)
1 pkg Wyeast Irish Ale yeast
Procedure:
Steep roasted barley, black patent and crystal malts in 2
1/2 gallons of water while bringing to a boil. Remove grains at boil.
Add dark cane sugar and extract, and boiling hops and boil for
60 minutes. Before racking to primary fermenter, Pitch yeast when cooled
below 90 degrees F.
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
Add 3/4 cup corn sugar to 1 cup of boiling water and cool to 75 degrees and at to the beer bottling bucket at bottling.
Age: about 6-8 days

Good Base for flavoring

Berry Weizen

by Steve Bader

5 gallons, extract with adjuncts

"This recipe is very flexible. You can add fruit extracts to make fruit beers or add coriander and orange peel to make a Belgian white beer. (Change the yeast also to be true to style!)"

Ingredients:

4 lbs. Premier wheat malt extract
1 lb. light dry malt powder
1 lb. wheat dry malt powder
1 lb. flaked wheat
1 oz. Tettnanger hops (5% alpha acid), for 60 min.
Wyeast 3056 (Bavarian weizen) liquid yeast
3/4 cup corn sugar for priming
Fruit extract of your choice to make a fruit ale (optional)

Step by Step:

Steep 2 gals. of hot water (about 130° F) with flaked wheat for 30 minutes with the heat on low (150° F). Strain out most of the flaked wheat, leaving some to give the beer its cloudy appearance. Bring to a boil. Remove the pot from the burner, add the malt extracts and hops. Boil for 60 minutes. When boiling is done, transfer the beer into 2 gals. cold water in your sterilized carboy, then top off to 5 gals. Add yeast when beer is cooled below 74° F, then ferment at 68° F. If you want to make a fruit beer, add the natural fruit extract at the same time you add the bottling sugar. Raspberry, apricot, and boysenberry are great. Transfer the beer into your bottling vessel, then add the fruit extract to taste. One bottle of extract will give a hint of fruit flavor; 1.5 bottles will give a strong flavor. You may also bottle a few gallons without the fruit flavoring, then add the fruit extract and bottle the rest. If you want to use raw fruit, the best way is to add 3 to 5 lbs. of crushed fruit into the wort when you are done boiling, and let the fruit steep for 15 minutes to extract color and flavor. Don't boil the fruit, because it will tend to give a very cloudy beer. You then strain out the fruit as the beer goes into the carboy.

OG = 1.044
FG = 1.013

Allagash White Clone (Wit Bier)

Allagash White

Preboil
6 gallons water
Boil
6.6 lbs. 40% wheat/ 60% barley liquid malt extract or:
3.3 lbs. light/pilsner malt extract and 3.3 lbs 100% wheat malt extract (75 minutes)
3/4 oz. Tettnanger (60 minutes)
3/4 oz. Saaz (60 minutes)
1/4 oz. Saaz (flameout)
1/4 oz crushed coriander (flameout)
1/4 oz bitter orange peel (flameout)
1 pinch "secret spice" (flameout)
"secret spice" (anise, cinnamon, vanilla, pepper, or ginger) your choice
Yeast
WhiteLabs WLP400 or WLP410.....or Wyeast 3944 or 3463....ferment at 70 degrees

Smokey Peat

Smoky Peat Scottish-Style Ale

Ingredients: 7 # Pale Extract* 1/4 # Roasted Barley (Steep)* 1/4 # Peated Malt (Steep)* 1/2 # Rauch Malt (Steep)* 2 oz. E. Kent Goldings 5 min. boil* White Labs English Ale Yeast*

Instructions: O.G. 1054*F.G. 1015*~5.1 A.B.V*~4.3 I.B.U.*~10.1 S.R.M.*Smoky, malty, and smooth* *UNTESTED*