Some Recipes to Play With

Roac Irish Stout

This is one of our older stout recipes. It is an extract recipe with grains. It was appropriately bottled on Saint Patricks Day, 1996. I needn't tell you that it was wonderful!

Dorwinion Orchards Pomegranite Barleywine

The basics of this recipe are standard extract. Add the pomegranite juice during the secondary fermentation. Scottish Ale Yeast can tolerate more alcohol than other yeasts, so there is no need to use a wine or mead yeast for this barleywine.

Pelgran's Prestidigitator Dopplebock

This is a very standard extract recipe. Ferment cold and Lager at 42 degrees F for one month. It should have had some dextrin malt for that "chewy" bock texture you get off of Salvator's.

Orthanc Old Ale

This is a different version of an British Old Ale, with ingredients from England, Scotland, Canada and the United States. With an OG of 1070, it's on the verge of becoming a barleywine. This also makes a great winter warmer.

You need to do a basic infusion mash for this recipe. Use 4 1/8 gallons strike water at 172F. The mash should settle in at 154F. Mash for one hour, and boil for 90 minutes. We got some chill haze with this one, but that's acceptable for an old ale.

Old Norbury Barleywine

This barleywine was done in a scottish style. In fact, it's a heavier wee heavy! It has a lot of residual sweetness and heavy maltiness. This is a sipping beer. An award winner.

At the start of the boil, put the kicker extract into a seperate pot with one gallon of water and boil separately. At the end of the hour, the separate boil should have thickened considerably to a syrup. Add this back to the main boil. This separate boil causes caramelization, and adds a great complexity to the malt flavor. Scotch ales also have this character, since Scottish brewers started their boil just as soon as the bottom of the kettle was covered with the first runnings.

Oliphaunt Oktoberfest

This is a mash recipe, as you can't get the unique character of Vienna and Munich malts from an extract. It must also be lagered. This is a wonderfully malty brew worthy of beirgartens and hofbraus.

This is mashed with a step infusion. You can also use a single decoction. The first rest is at 122 degrees F for 20 minutes. The second rest is at 147 degrees F for 60 minutes. After the secondary fermentation, which can take quite a while, lager the beer at 40 to 45 degrees for one month.

Peregrine Porter

Nothing unusual about this recipe. It's a standard extract beer. One could increase the chocolate malt to one pound for a blacker, more roasty beer, or change the black patent to roasted barley for a stout-like porter. I wanted a London type ale yeast, but the homebrew store was out, and the Scottish yeast looked interesting. It gives it a great malty flavor

Corsair IPA

An all grain brew. Use an infusion mash with a rest of 155 F, and boil for one half hour before adding your first hops. There is no dry-hopping, but by all means, feel free to do so. IPA's are perfect for hopheads, so go hop away. This IPA has a wonderful orange-gold color. By the way, this was our first mash, done up in May 1996.

Dale-on-Erebor Steam Beer

Before we made our first real lager, we went half-way with a steam beer. Also known as a California common beer, it is fermented with a lager yeast, but at ale temperatures. Ferment at 55 degrees F, and lager for month at 45 F. This was mashed with a single infusion, as above.