Ingredients

• 13 lbs 2 row (US)
• 6 oz Maris Otter Malt or Thomas Fawcett Amber Malt
• 3/4 oz Warrior hops 16.4% AA – 60 to 35 min. continuous
• 1/3 oz Simcoe 35 – 25 min. continuous
• 3/4 oz Palisade 25 – 0 min. continuous
• 1/2 oz Amarillo – dry hop
• 1/2 oz Simcoe – dry hop
• 1/2 oz Glacier – dry hop
• 1 Pacman yeast OR Wyeast 1187 Ringwood Ale Yeast
• 1 tsp Irish Moss

1. Mash In at 152° for 60 min – sparge as usual
2. Boil time : 60 min.
3. Add Irish moss @ last 15 min
4. Cool and ferment at 71° to 74°
5. Use Pacman Yeast if you can. Otherwise, use the Wyeast

Ingredients

• 16.5 lbs Pilsner Malt
• 1.66 lbs Amber Malt
• 2 oz Amarillo 8% AA 90 – 0 minutes
• 3/4 oz Simcoe 10% AA 90 – 0 minutes
• 1/2 oz Warrior 15% AA 90 – 0 minutes
• 1 oz Amarillo Dry Hops
• .5 oz Simcoe Dry Hops
• .5 oz Warrior Dry
• 1 tablet Irish Moss
• 1 pkg Wyeast 1099 (Whitbread)

1. Mash @ 122F then raise to 149F until conversion is complete.
2. Boil wort for 105 Minutes
3. With 90 minutes left to the boil slowly and evenly start adding hops. (Works out to .25 oz every 7.5 minutes)
4. Add irish moss @ 15 min.
5. Add remaining hops in secondary.

Ingredients

• 11.75 lbs 2-row pale malt
• 1 lb crystal malt (90 °L)
• 1 lb chocolate malt
• 2 tbs molasses (10 min)
• 1 oz 5AAU Kent Goldings hops (60 min)
• .5 oz Hallertau hops (15 min)
• .5 oz Hallertau hops (5 min)
• 5 whole vanilla beans (secondary)
• 1 splash bourbon
• 1 pkg Safale S-04 dried yeast

1. Infusion mash at 153 °F (67 °C) for 60 minutes.
2. Raise to 168 °F (76 °C) for 15-minute mashout.
3. Boil for 60 minutes, adding molasses at last 10 minutes of boil.
4. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections.
5. Soak for at least three days in enough bourbon to cover beans.
6. Rack beer on top of vanilla beans and bourbon in secondary.
7. Condition for a week.
8. http://www.byo.com/stories/recipeindex/article/recipes/108-porter/2134-molasses-kissed-vanilla-porter

Ingredients

• 6.5 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 41.94 %
• 5.5 lbs Munich Malt (9.0 SRM) Grain 35.48 %
• 3.5 lbs Carastan (30.0 SRM) Grain 22.58 %
• 1.25 oz Perle [8.00 %] (60 min) Hops 37.3 IBU
• 0.25 oz Perle [8.00 %] (15 min) Hops 2.0 IBU
• 0.25 oz Saaz [4.00 %] (15 min) Hops 1.0 IBU
• 1 pkg Pacman yeast OR Bavarian Lager (Wyeast Labs #2206)

1. 60 min Mash In Add 4.81 gal of water at 172.6 F 156.0 F
2. 10 min Mash Out Add 1.94 gal of water at 204.1 F 168.0 F
3. Remember that Dead Guy is a German style Mailbock so it needs to ferment around 50 degrees and lagered for 4 weeks. If you can get the PACMAN yeast, use that, otherwise use either WLP833 or Wyeast 2206.
4. Source: http://www.thebrewingnetwork.com/forum/viewtopic.php?p=75131

Ingredients

• 4.5 lbs 2 Row Pale Malt
• 3.5 lbs Malted Wheat
• 1/2 lb Munich Malt
• 3 oz Crystal Malt
• 1/2 oz Tettnanger Hops (60 min)
• 1/2 oz Cascade Hops – (45 min)
• 1/2 oz Cascade Hops – (30 min)
• 1/2 oz Cascade Hops – (10 min
• 1 vial White Labs American Hefeweizen Ale Yeast

1. Mash 153 deg for 60 min & 168 deg for 10 min
2. http://powersbrewery.home.comcast.net/~powersbrewery/hefeweizen.html

Ingredients

• 10 lbs 2 Row Pale Malt
• 1.25 lbs Crystal Malt (60L)
• 1/3 oz Magnum Hops – 60 min
• 1/2 oz Perle Hops – 30 min
• 1 oz Cascade Hops – 10 min
• 2 oz Cascade Hops – secondary
• 1 White Labs California Ale Yeast (WLP001)

1. Mash @ 153 for 60 min
2. Sparge as usual
3. Cool & Ferment to 65 – 68 deg
4. 1.052/1.012 – 5.5 gal