Beer Recipes

Below are recipes that I found or made up. I will give credit to the creator if I can.
You can right click and “Save Target As”  to save the BeerXML file to import into some beer software
For a free Open Source cross platform beer software, BrewTarget click Here,
Paid Beer software, Beersmith click Here.
Download a free Brewers Log Sheet Here.
Use free & Open Source Libre Office for this Log spreadsheet

 

Carl’s Black Bourbon Stout
Beer XML Link coming soon
Style: Stout
TYPE: Extract 
Coopers Stout Extract
Yeast came with above can
2 1/2 lbs corn sugar
2 lbs Briess light dry malt
Added after racking to bottling bucket: 2 cups (16 oz) Jim Beam’s Black Bourbon (86 proof)
3/4 priming corn sugar
Original: 1.060
Final: 1.005
ABV 7.21%

 

Carl’s MudSlide Coffee Stout
Beer XML Link coming soon
Style: Stout
TYPE: Extract 

Ingredients:

1 Can Muntons Export Stout
1 1/2 lbs corn sugar
1 lbs Briess dark dry malt
3/4 cup priming corn sugar
Added after racking to bottling bucket:
3 cups (24 oz) Gloria Jean’s MudSlide coffee

Original Gravity: 1.044
Final Gravity: 1.005
5.1 % ABV

 

Tracy’s Blackberry Wit
BeerXML File Link
Style: Witbier
TYPE: Extract

Ingredients:

3 lbs DME Wheat Bavarian
3 lbs Extra Light Dry Extract
1.00 oz Willamette HOP [5.50 %] – Boil 60.0 min
1.00 oz Willamette HOP [5.50 %] – Boil 10.0 min
1.00 tsp Irish Moss – Boil 10.0 mins)
1.0 pkg Forbidden Fruit Yeast (Wyeast Labs #3463)
3.00 lb Prepared Blackberries

Notes:
——
Blackberries: boil black berries in ½ Gallon water for 20 minutes. Crush and stir the Blackberries almost constantly and freeze. This can be done way ahead of time. I like to freeze them in ½ – ¾ cup amounts so they thaw quickly or ice cube trays.  Add the blackberries to fermenting bucket before adding hot wort.

 

Notting Hill Pub Bitter
BeerXML File Link
Style: Bitter
TYPE: Extract

Ingredients:

8.0 oz British Crystal 77L Grain
4.0 oz Caramel/Crystal Malt -120L Grain
2 lbs Extra Light Dry Extract
3 lbs Pale Liquid Extract
1.00 oz Challenger HOP[8.00 %] – Boil 60.0 min
0.70 oz Goldings, East Kent HOP [5.00 %]
1.0 pkg London Ale east Yeast (Wyeast Labs #1028)

 

Tracy’s Honey Ale
BeerXML File Link
Style: American Amber Ale
TYPE: Extract

Ingredients:

————
1 lbs Honey Malt
2 lbs Extra Light Dry Extract
2 lbs LME Golden Light
0.75 oz Willamette HOP [5.50 %] – Boil 60.0 min
0.50 oz Amarillo Gold HOP [8.50 %] – Boil 20.0 min
0.25 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Amarillo Gold HOP [8.50 %] – Boil 5.0 min
1.0 pkg Safale American Yeast (US-05)
2 lbs Honey

——
1. Steep Honey Malt for 20 minutes at 155-160 degrees. Remove grain
2. Bring to a boil, turn off heat & add the DME, turn on heat, brong to a boil & add the Willamette. Add .5 oz of the Amarillo 40 minutes into the
boil then the last .5 oz of amarillo at 55 minutes & boil 5 minutes more. Turn off heat & add honey stir well.
3. Lower tempature to 70-80 degrees move to fermenter aerate & pitch yeast.
4. ferment for 5-7 days add priming sugar & bottle.

 

Tracy’s Basic Bock
BeerXML File Link
Style: Bock
TYPE: Extract

Ingredients:

————
6 Lbs.  Wheat Dry Extract
1 Lbs.  White Wheat Malt
1 Lbs    Caramel/Crystal Malt – 80L
1.5 Lbs  Honey Malt
.5 Lbs  Barley, Torrefied
1 oz. SAAZ Hop – 60 Min
.5 oz. Willamette - 20 Min
.5 oz. Willamette - 5 Min
1 Pkg White Labs 001 – WLP001 (California Ale)

Notes

————
1. Soak grains at 150 degrees for 20 mins. (partial mash)

2. Standard the rest of the way

3. OG – 1.059;   FG – 1.015;   ABV – 5.7%;   Slightly malty Beer