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

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 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.