#35: Beta Prince Pale Ale 2

Alpha King is my favorite beer available in these here United States. I tried a clone very early (March?) that was tasty, but wasn't near enough to the real thing. Kinda butterscotch-y, if memory serves.

Well, I've learned a lot in the last 11 months, and it's time for another go. I basically took the BYO grain bill and Don Osborn's hop schedule (because it matched more closely to what is in Alpha King).   More complex from a recipe standpoint than the previous incarnation, where I pretty much focused on the hops and with with a base grain bill.


This one came out great.  Almost spot-on.


Beta Prince (take 2)
--------------------
Brewer: Swenocha
Style: American Pale Ale
Batch: 2.40 gal Extract with grains

Characteristics
---------------
Recipe Gravity: 1.068 OG
Recipe Bitterness: 67 IBU
Recipe Color: 13° SRM
Estimated FG: 1.017
Alcohol by Volume: 6.5%
Alcohol by Weight: 5.1%

Ingredients
-----------
CaraMunich 0.06 lb, Grain, Steeped
CaraPils 0.06 lb, Grain, Steeped
Crystal 60L 0.06 lb, Grain, Steeped
Light LME 4.00 lb, Extract, Extract
Melanoidin 0.06 lb, Grain, Steeped
Pale Malt (Belgian) 0.50 lb, Grain, Steeped
Special "B" (Belgian) 0.06 lb, Grain, Steeped

Cascade 1.00 oz, Pellet, 60 minutes
Warrior 0.33 oz, Pellet, 30 minutes
Centennial 0.50 oz, Pellet, 5 minutes
Centennial 0.50 oz, Pellet, 0 minutes

S-33 yeast 1.00 unit, Yeast

#34: Black Eye Mock

I took a Shiner Bock clone from BYO and ran it as a 'mock-bock' ale with Nottingham. From what I've read, I should bump the hops a bit higher than I would as a lager but otherwise run the same recipe, so I bumped the IBU from 17 to 21 (not a significant change, but...). 


Black Eye Mock
------------------------------------
Brewer: swenocha
Style: Traditional Bock
Batch: 5.00 galExtract

Characteristics
---------------
Recipe Gravity: 1.045 OG
Recipe Bitterness: 21 IBU
Recipe Color: 12° SRM
Estimated FG: 1.011
Alcohol by Volume: 4.3%
Alcohol by Weight: 3.4%

Ingredients
-----------
Light LME 3.30 lb, Extract, Extract
Corn Syrup 1.90 lb, Sugar, Other
Crystal 60L 0.66 lb, Grain, Steeped
Munich (US) 1.00 lb, Grain, Steeped
Roasted Barley 0.05 lb, Grain, Steeped
Six-row (US) 0.25 lb, Grain, Steeped

Brewers Gold 0.75 oz, Pellet, 60 minutes

Nottingham yeast 1.00 unit, Yeast


Result was unbelievably similar clone of Shiner.  Good reviews all around...

#33: Winterfest Ale

First all-grain attempt.  I had a turkey fryer at my disposal, and wanted to do a spice beer, but wanted it to be very subtle on an English ale base.  I think it came out quite nice.  May be the favorite that I've done.  I submitted this one to the 2011 AHA National Homebrew Competition.  We'll see how it goes...

Winterfest Ale

Christmas/Winter Specialty Spice Beer

Type: All Grain	Date: 10/11/2010
Batch Size: 6.00 gal	Brewer: Swenocha
Boil Size: 7.58 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Brew Pot (10 gal)
Ingredients
Amount Item Type % or IBU 11.50 lb Malteurop 2-Row (2.0 SRM) Grain 75.02 % 3.00 lb Carastan (34.0 SRM) Grain 19.57 % 0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 3.26 % 0.33 lb Chocolate Malt (350.0 SRM) Grain 2.15 % 1.70 oz Northern Brewer [6.50 %] (60 min) Hops 29.4 IBU 2.00 oz Cascade [5.50 %] (5 min) Hops 5.8 IBU 0.25 tsp Nutmeg (Boil 5.0 min) Misc 1.00 items Cinnamon Stick (Boil 5.0 min) Misc 1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
Beer Profile
Est Original Gravity: 1.068 SG	Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.018 SG	Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.48 %	Actual Alcohol by Vol: 6.79 %
Bitterness: 35.3 IBU	Calories: 308 cal/pint
Est Color: 18.8 SRM

#28: Chirp! Red Ale

It's football time! My (and David Letterman's) beloved Fighting Football Fighting Cardinals, they of the perfect regular season and BCS run two years ago, and the disastrous fall from grace (and embarrassing 2-10 record) last year (after darn near everyone of importance graduated, got injured, bolted for the NFL, or bolted for bigger conferences in the case of the coaching staff) are ready to take the field on Thursday. Thus, I'm about a week or two behind on my tailgate beer. I'll be making my appearance at the 'Scheu in mid September, so this beer may be a touch young, but I think it'll be OK.

Why Chirp!? Of course because the 3rd down defensive stand chant of the Nest is the intimidating Chirp!

What better to make to drink when celebrating the red and black? Why... a red ale, of course... Note that this is loosely based on a Killian's clone recipe I found, so it's not a traditional Irish red but closer to the thinner Americanized version. A partial mash with the corn and grains, but otherwise pretty standard.

This'll be bottled exclusively into plastic 16oz bottles. Gotta observe the proper tailgate rules... 

Chrip! Red Ale
--------------
Style: Generic Ale
Batch: 2.40 galExtract

Characteristics
---------------
Recipe Gravity: 1.056 OG
Recipe Bitterness: 20 IBU
Recipe Color: 17° SRM
Estimated FG: 1.014
Alcohol by Volume: 5.6 %
Alcohol by Weight: 4.5 %

Ingredients
-----------
Briess DME - Golden Light 0.50 lb, Extract, Extract
Briess LME - Pilsen Light 3.30 lb, Extract, Extract
CaraMunich 0.50 lb, Grain, Mashed
Crystal 120L 0.50 lb, Grain, Mashed
Flaked Corn 0.50 lb, Adjunct, Mashed

Kent Goldings (U.K.) 0.50 oz, Pellet, 60 minutes
Kent Goldings (U.K.) 0.25 oz, Pellet, 15 minutes

s-04 dry yeast 1.00 unit, Other,
Whirfloc 0.50 unit, Fining, 15 min

NOTE:  This beer ended up being a very tasty unintentional sour.  Not sure what happened, but I got the right kind of bugs into it.  Wish I could recreate it....

#27: Amarillo Wheat Ale

Used up a final can of Mr. B extract in this wheat beer.  Took BYO's Gumballhead recipe and modded it to account for the HME.  Came out quite good, though I underdid the wheat.  I plan to do this one again...

Amarillo Wheat Ale

-----------

Brewer: swenocha

Style: Weizen/Weissbier

Batch: 2.40 galExtract

Characteristics

---------------

Recipe Gravity: 1.050 OG

Recipe Bitterness: 27 IBU

Recipe Color: 10° SRM

Estimated FG: 1.012

Alcohol by Volume: 4.8%

Alcohol by Weight: 3.8%

Ingredients

-----------

CaraVienne 0.50 lb, Grain, Steeped

Briess DME - Golden Light 0.70 lb, Extract, Extract

Briess LME - Bavarian Wheat 1.00 lb, Extract, Extract

MrB. Whispering Wheat Weizenbier1.21 lb, Extract, Extract

Amarillo 0.12 oz, Pellet, 30 minutes

Amarillo 0.12 oz, Pellet, 15 minutes

Amarillo 0.25 oz, Pellet, 5 minutes

MrB. Whispering Wheat Weizenbier1.00 oz, Pellet, 5 minutes

Amarillo 0.50 oz, Pellet, 1 minutes

Amarillo 1.00 oz, Pellet, 0 minutes

#24: IPA6

Wanted to get something in the last fermenter today, and after some debate, I decided to find out if I properly harvested the Torpedo IPA yeast from my last IPA. I've been on an English Ale kick of late, so this may be the last IPA for a while, as I have several English ales spec'd out and am anxious to get going on them.

I had some chinook, which is a hop that I haven't used yet but was really interested in using. It is described as "medium, spicy, piney, distinctive grapefruit." Sounds right up my alley. Everything else is a scrap of leftover items from previous brews, including an extra can of ADIPA and a bag o' Booster.

No grains on hand today, so straight to the DME/hop boil, making it a pretty quick brew evening.

Here's the recipe:

IPA6
----
Style: American IPA
Batch: 2.40 galExtract

Characteristics
---------------
Recipe Gravity: 1.056 OG
Recipe Bitterness: 71 IBU
Recipe Color: 10° SRM
Estimated FG: 1.014
Alcohol by Volume: 5.4%
Alcohol by Weight: 4.3%

Ingredients
-----------
Briess LME - Golden Light 1.50 lb, Extract, Extract
MrB. American Devil IPA 1.21 lb, Extract, Extract
MrB. Booster 0.81 lb, Sugar, Other

Chinook 0.33 oz, Pellet, 30 minutes
Simcoe 0.10 oz, Pellet, 30 minutes
Chinook 0.33 oz, Pellet, 20 minutes
Simcoe 0.15 oz, Pellet, 20 minutes
Chinook 0.33 oz, Pellet, 10 minutes
MrB. American Devil IPA 1.00 oz, Pellet, 5 minutes

Torpedo IPA yeast 1.00 unit, Yeast

#21: Next IPA

I had a wonderful IPA yeast on hand from one of our board mates, and conveniently the IPA pipeline is almost dried up, so here's the result of the itch to get something in the fermenter: in-progress name of next IPA.

Got some hops I haven't played with before (Pacific Jade and Simcoe), so I did some modifications on the CloneBrew Green Flash West Coast IPA recipe, changing it up to use some leftover DME from previous brews (which will make mine more amber than the original recipe), and subbing in the Pacific Jade for Columbus (which I didn't have on hand).

Next IPA
--------
\Style: Imperial IPA
Batch: 2.40 galPartial Mash

Characteristics
---------------
Recipe Gravity: 1.072 OG
Recipe Bitterness: 94 IBU
Recipe Color: 12° SRM
Estimated FG: 1.018
Alcohol by Volume: 7.0%
Alcohol by Weight: 5.5%

Ingredients
-----------
Biscuit (Belgian) 0.25 lb, Grain, Steeped
CaraPils 0.25 lb, Grain, Steeped
Crystal 20L 0.25 lb, Grain, Steeped

Amber DME 2.00 lb, Extract, Extract
Muntons DME - Light 1.50 lb, Extract, Extract

Pacific Jade 0.33 oz, Pellet, 60 minutes
Simcoe 0.50 oz, Pellet, 60 minutes
Centennial 0.25 oz, Pellet, 15 minutes
Simcoe 0.25 oz, Pellet, 15 minutes
Cascade 0.25 oz, Pellet, 1 minutes
Centennial 0.25 oz, Pellet, 1 minutes
Cascade 0.25 oz, Pellet, dryhop
Centennial 0.25 oz, Pellet, dryhop

Irish Moss 1.00 unit, Fining, 
Maltodextrin 1.00 unit, Other, 
Sierra Nevada Torpedo IPA 1.00 unit, Yeast,

Notes
-----
Recipe Notes:
steep grains for 30 minutes at 155. 
add malt extracts and boil the schedule.
Cool, pitch, etc. as per normal

#20: Truly Triple-Hopped Lite Beer

Decided I'd take a crack at my "lawnmower" beer. Went really simple, with no grain steep (primarily b/c I didn't have any on hand). When I went to the LHBS, they had the Munton's American Style Light Beer HME on clearance for cheaper than LME, so I used that as the base. Used the standard Munton's yeast that came with that.

As for hops, I kept the hop bitterness levels pretty low for me, hitting 28 IBU per QBrew (I bumped the boil time of the hops around in QBrew related to the Munton's kit until it hit the estimate on the can). That's a bit high for American Light style I would say, but of course, the kit itself was higher than American Light style (18-25 IBU stated on the can). I hadn't used Argentine Cascade or Liberty before, but after reading I thought they would compliment all right. Argentine Cascade have "a very mellow and sweet character that reminds us of lemon grass, with herbal, peppery, and spicy undertones," while Liberty "are noble in their aroma and flavor profile; mild, pleasant, with some spiciness." Interesting... I guess we'll see how they play together... That is the most interesting part of this hobby for me.

The HME that was supposed to be 6 gallon, so I decided to stay somewhat true to that and split 5ish gallons between 2 Mr.B kegs (2.4 each), and the remainder went into my 1 gallon cube fermenter.

As I was trying to stay somewhat in style, I was targeting the Miller Lite ABV of 4.2%. QBrew says that's what I'm targeting, and the OG met what QBrew stated, so all is good on that front. Color should be pretty good as well (3 per QBrew).

Actually Triple-Hopped Lite Beer
------------------------
Style: Lite American Lager
Batch: 5.50 galExtract

Characteristics
---------------
Recipe Gravity: 1.043 OG
Recipe Bitterness: 28 IBU
Recipe Color: 3° SRM
Estimated FG: 1.011
Alcohol by Volume: 4.2%
Alcohol by Weight: 3.3%

Ingredients
-----------
Briess LME - Pilsen Light 3.30 lb, Extract, Extract
Muntons Premium HME - American Style Light
3.30 lb, Extract, Extract

Cascade (Argentine) 0.25 oz, Pellet, 20 minutes
Liberty 0.25 oz, Pellet, 20 minutes
Liberty 0.25 oz, Pellet, 5 minutes
Muntons Premium HME - American Style Light
1.00 oz, Pellet, 30 minutes
Cascade (Argentine) 0.25 oz, Pellet, dryhop

Muntons Ale yeast 1.00 unit, Yeast,

#19: Amarillo Pale Ale

Water supplies are starting to level off here in the rural areas, so I figured it was time to get the last fermenter in action. Pipeline didn't miss a beat...

Wanted to go for something in the spirit of Yazoo's Pale Ale (formerly known as Amarillo Pale Ale). Something in the APA style instead of my usual hop bombs, but still with some hop bite. The odd DME combo was basically clearing out some odds and ends.

Amarillo Pale Ale
-----------------
Style: American Pale Ale
Batch: 2.40 galExtract

Characteristics
---------------
Recipe Gravity: 1.056 OG
Recipe Bitterness: 36 IBU
Recipe Color: 11° SRM
Estimated FG: 1.014
Alcohol by Volume: 5.4%
Alcohol by Weight: 4.3%

Ingredients
-----------
Biscuit malt 0.50 lb, Grain, Steeped
Muntons DME - Amber 1.00 lb, Extract, Extract
Muntons DME - Light 1.50 lb, Extract, Extract
Briess DME - Golden Light 0.30 lb, Extract, Extract

Amarillo 0.13 oz, Pellet, 60 minutes
Perle 0.13 oz, Pellet, 60 minutes
Cascade 0.13 oz, Pellet, 60 minutes
Amarillo 0.13 oz, Pellet, 20 minutes
Perle 0.13 oz, Pellet, 20 minutes
Cascade 0.13 oz, Pellet, 20 minutes
Amarillo 0.13 oz, Pellet, 10 minutes
Perle 0.13 oz, Pellet, 10 minutes
Cascade 0.13 oz, Pellet, 10 minutes
Amarillo 0.13 oz, Pellet, dryhop
Perle 0.13 oz, Pellet, dryhop
Cascade 0.13 oz, Pellet, dryhop

US-05 Ale yeast 1.00 unit, other

#17: Fat Belgian Amber Ale

I found that an old friend had gotten a Mr. Beer kit for Christmas, and had thus far done one straight up Mr. Beer extract brew. Knowing that he is a huge fan of Fat Tire, and liking the thought of having someone just around the corner doing this as well, I tempted him with the Fat Belgian (Fat Tire clone) extract kit from Rebel.

Here's the general ingredients for a 5 gallon (that we will be splitting between two Mr. B kegs), based on BYO's recipe which is based on discussions and hints from New Belgian's brewmaster...

3.3 lbs. light LME
2 lbs. light DME 

0.50 lb. crystal 20

0.50 lb. crystal 40
0.50 lb. carapils malt
0.50 lb. Munich malt
0.50 lb. biscuit malt
0.50 lb. chocolate malt

Hops:
3 AAUs Willamette pellet hops (0.66 oz. at 4.5% alpha acid) - 60 min
1.33 AAUs Fuggle pellet hops (0.8 oz. at 4% alpha acid) - 10 min
2 AAUs Fuggle pellet hops (0.8 oz. at 4% alpha acid) - 3 min

1 tsp. Irish moss
Wyeast 1056

NOTE:  This brewday was done just at the start of the Nashville Flood of 2010.  By the time we were done, things were looking pretty dicey outside.  Just a wild day...

#16: Swen's Noble Ale

Well, I decided to start my noble hop beer. So, I grabbed the hop schedule recommended by the Sam Adams brewer I found online, slapped a simple grain/DME backbone on it, and away I went. I originally intended to do a 5 gal, but ultimately opted to cut this to a 2.4 batch. The only minor screw-up up front is that I am using Golden Light instead of Pilsen Light as I originally intended (because I grabbed the wrong one in my haste at the LHBS), but that's cool. It will be a bit darker than I intended, but still in the 7 range instead of in the threes or fours.

This is a bit pricey with the cost of a couple of these European hops, so I may try a cut with cheaper alternatives on the next go for comparison. Looking at $10 for the DME, $1.50 for the grains, $4 for the US-05 yeast, and about $14 for the hops, so nearly $30 for a small batch. Hmm....

Here's the final recipe...

Swen's Noble Ale
----------------
Style: Pale Ale
Batch: 2.40 galExtract

Characteristics
---------------
Recipe Gravity: 1.053 OG
Recipe Bitterness: 35 IBU
Recipe Color: 7° SRM
Estimated FG: 1.013
Alcohol by Volume: 5.2%
Alcohol by Weight: 4.1%

Ingredients
-----------
Briess DME - Golden Light 2.65 lb, Extract, Extract
Crystal 10L 0.50 lb, Grain, Steeped

Hallertauer (Germany) 0.18 oz, Pellet, 60 minutes
Hersbrucker (Germany) 0.18 oz, Pellet, 60 minutes
Saaz (Czech) 0.18 oz, Pellet, 60 minutes
Spalt (Germany) 0.18 oz, Pellet, 60 minutes
Tettnanger (Germany) 0.18 oz, Pellet, 60 minutes
Hallertauer (Germany) 0.20 oz, Pellet, 15 minutes
Hersbrucker (Germany) 0.20 oz, Pellet, 15 minutes
Saaz (Czech) 0.20 oz, Pellet, 15 minutes
Spalt (Germany) 0.20 oz, Pellet, 15 minutes
Tettnanger (Germany) 0.20 oz, Pellet, 15 minutes

flameout:
Hallertauer (Germany) 0.20 oz, Pellet, 0 minutes
Hersbrucker (Germany) 0.20 oz, Pellet, 0 minutes
Saaz (Czech) 0.20 oz, Pellet, 0 minutes
Spalt (Germany) 0.20 oz, Pellet, 0 minutes
Tettnanger (Germany) 0.20 oz, Pellet, 0 minutes

dryhop:
Hallertauer (Germany) 0.21 oz, Pellet, 0 minutes
Hersbrucker (Germany) 0.21 oz, Pellet, 0 minutes
Saaz (Czech) 0.21 oz, Pellet, 0 minutes
Spalt (Germany) 0.21 oz, Pellet, 0 minutes
Tettnanger (Germany) 0.21 oz, Pellet, 0 minutes

US-05 Ale yeast 1.00 unit, Yeast,

#15: (Almost Free) Berry and Lemongrass Mead

I thought I was going to do one of the beers I have queued up tonight, but decided at the last minute to do the mead instead. This may totally stink when complete, but here goes...

The honey ended up being free due to Kroger's policy to give the product free if you are overcharged (it was tagged on sale, but rang up full price)... Bonus! The frozen berries were on hand, as was the ginger, the hops, the corn sugar, and the wine yeast (most of the recipes called for champagne yeast, so I hope this yeast works out). The only outright purchase was $1 worth of lemongrass. So ROI on this brew is pretty darn good if it is good, and the loss is not much of anything if not...

I scaled down and modified to the ingredients on hand a Winner's Circle recipe to suit my needs. We'll see how it turns out. I don't know how accurate QBrew is with this type of concoction (the OG and FG in the book are wildly different, and the FG is listed in the book is below 1, but since I scaled down so much, and changed some ingredients, so no worries), and thus the characteristics may not be totally accurate...

Here's the recipe:

(Almost Free) Berry and Lemongrass Mead
----
Brewer: Swenocha
Style: Spice, Herb or Vegetable Beer
Batch: 1.00 gal

Characteristics
---------------
Recipe Gravity: 1.095 OG
Recipe Bitterness: 21 IBU
Recipe Color: 3° SRM
Estimated FG: 1.024
Alcohol by Volume: 9.2%
Alcohol by Weight: 7.2%

Ingredients
-----------
Corn Sugar 0.50 lb, Sugar, Other
Honey 2.00 lb, Sugar, Other
Raspberries. Blueberries, Blackberries (frozen)0.28 lb, Extract, Extract

Cascade 0.20 oz, Pellet, 60 minutes

Dry Wine Yeast 1.00 unit, Other, 
Ginger 0.20 oz, Other, add to hop boil
Irish Moss 0.25 unit, Fining, add to hop boil
Lemongrass 2.50 gram, Other, steep, strain, add after ferment

Notes
-----
Recipe Notes:
Bring honey and 1.25 gallon to boil. Add hops, ground ginger, irish moss. Boil 60 min. Add sugar late in boil. Remove from heat. Add fruit. Cool to room temp. Load in 1 gallon fermenter, pitch.

After primary fermentation, steep lemongrass in a small amount of water. Strain and add steep liquid to the fermenter.

Ferment for approx 3 weeks. Bottle and let set for 6 months.

#13: Hop Slop IPA

The attempt to nail down and perfect the beer that I see being my pipeline regular (a citrusy IPA) is back in progress. After weighing my options and considering what I wanted to brew today, and after looking at ingredients on hand, the Citra hops were just staring at me, saying "use me! use me!" and the other ingredients seemed to agree.

Thus, cut #3 at the IPA. I've been happy with the two IPAs I've done thus far, but I really want one with the citrus pop in flavor and aroma that the first two are a bit lacking in. I've learned a lot since those first two efforts, so I think that this one might be it...

HopSlop IPA
-----------------------
Style:  IPA
Batch: 2.40 galExtract

Characteristic
---------------
Recipe Gravity: 1.060 OG
Recipe Bitterness: 79 IBU
Recipe Color: 11° SRM
Estimated FG: 1.015
Alcohol by Volume: 5.8%
Alcohol by Weight: 4.5%

Ingredients
-----------
Briess DME - Sparkling Amber 1.37 lb, Extract, Extract
Crystal 10L 0.42 lb, Grain, Steeped
Light LME 2.00 lb, Extract, Extract

Centennial 0.50 oz, Pellet, 60 minutes
Centennial 0.50 oz, Pellet, 20 minutes
Citra 0.50 oz, Pellet, 20 minutes
Citra 0.50 oz, Pellet, 10 minutes
Citra 1.00 oz, Pellet, 0 minutes

Ale yeast 1.00 unit, Yeast, 
Irish Moss 0.50 unit, Fining, 
Maltodextrin 1.00 unit, Other,

Notes
-----
Recipe Notes:

Steep crushed grains at 155 for 30 min
Strain grains, run the additional water thru grains.
Set to boil. Add DME. Start the hop sched.
Maltodextrin and Irish moss at 15 min.
Cut from boil. Add LME
ice bath after boil. to fermenter. stir, pitch, stir

NOTE:  Dubbed Hop Slop due to the clogged spigot that resulted from a dryhop bag that came undone...

#12: Smoked Porter

So, I wanted to make a smoked porter, and I wanted to get some special roast for another brew. So I handed the (much too laid back) older dude at All Seasons (you know who I'm talking about if you've been there) the two bags and asked him if he could run 'em thru the old crusher for me. He says of course he can... So I go about my shopping, and then he comes back with one big bag. I look at the bag, and lo and behold, he's ground them both into one bag thinking they were both special roast. I point out that they were two different grains, and I was expecting to get two separate bags back (since they were for two separate brews). Though, as I think about, I didn't specifically state that. But I thought it was implied, especially considering they were clearly labelled as different grains.

In his ever friendly way, he noted that I may have a happy accident with the combo, that he thought they'd work well together, and that he's offer them to me at half price (as he was going to throw it away). So... I took it.

So, for my $2ish, I now have 2 lbs of 1/2 Briess American Smoked malt and 1/2 Briess Special Roast, which should work great in my proposed smoked porter, I think. I think I'll use 1lb steeped for my (first) 5 gallon batch of said porter.

Smoked Porter
------
Style: Robust Porter
Batch: 4.28 galExtract

Characteristics
---------------
Recipe Gravity: 1.073 OG
Recipe Bitterness: 11 IBU
Recipe Color: 20° SRM
Estimated FG: 1.018
Alcohol by Volume: 7.1%
Alcohol by Weight: 5.6%

Ingredients
-----------

Malt Extracts:
Ironmaster Porter HME 4.00 lb, Extract, Extract
Light LME 2.00 lb, Extract, Extract

Grains:
Smoked Malt 1.00 lb, Grain, Steeped
Special Roast 1.00 lb, Grain, Steeped

Adjuncts:
Brown Sugar, Dark 0.50 lb, Sugar, Other
MrB. Booster 0.81 lb, Sugar, Other

Cluster 0.50 oz, Pellet, 5 minutes
Cluster 1.00 oz, Pellet, 0 minutes
Muntons Connoisseurs HME - Nut Brown Ale0.50 oz, Pellet, 20 minutes

Muntons Ale yeast 1.00 unit, Yeast

#11: Soured Stout

Soured this stout by leaving four bottles of Guinness sitting out in an open vessel for 2.5 weeks.

Couple of suggestions I received in doing this from a brewmaster -

1: It may take more than a couple of days for that Guinness to get really sour. And you WANT it to be SO FREAK NASTY that you couldn't imagine putting in your body. Once it has reached that point, it is ready to be put in your beer. 

2: Maybe try inoculating the sour sample with a few kernels of grain so that those lactobacillus cultures can get a good start. You want to make sure that it is lactic sour (like rotten milk), not acetic sour (like vinegar). If you just leave it to chance on the kitchen counter, you'll probably wind up with vinegar.

So...  so freak nasty...  gotcha...

Soured Stout
--------------------------------
Style: Oatmeal Stout
Batch: 2.13 galExtract

Characteristics
---------------
Recipe Gravity: 1.057 OG
Recipe Bitterness: 38 IBU
Recipe Color: 41° SRM
Estimated FG: 1.014
Alcohol by Volume: 5.5%
Alcohol by Weight: 4.3%

Ingredients
-----------
MrB. St. Patrick's Irish Stout1.21 lb, Extract, Extract
MrB. Creamy Brown UME 1.21 lb, Extract, Extract
Briess DME - Traditional Dark 0.50 lb, Extract, Extract
Chocolate Malt (US) 0.00 lb, Grain, Steeped
Black Patent (US) 0.03 lb, Grain, Steeped
Crystal 10L 0.03 lb, Grain, Steeped
Roasted Barley 0.03 lb, Grain, Steeped

Brown Sugar, Light 0.22 lb, Sugar, Other

Fuggles (U.K.) 0.50 oz, Pellet, 20 minutes
MrB. St. Patrick's Irish Stout1.00 oz, Pellet, 5 minutes

Ale yeast 2.00 unit, Yeast,
Soured Guinness Extra Stout 1.00 unit, Other, 4 guinness extra stouts soured for 2.5 weeks

Notes
-----
Recipe Notes:
- toasted oats at 300 until begin to brown
- steep grains and oats for 30 min at 155 in 1.5 quarts water
- bring to boil after removing grains and oats
- drop hops; boil 20 min
- add soured stout at 10 min
- remove from heat, follow Mr. B instructions

Batch Notes:
- ended up needing to add a quart of water at 10 min in boil... oatmeal took a LOT of the water out of play
- Not sure how to account for the soured stout in QBrew...

#9: WCPA Done Right

Had a can of Mr. B WCPA that needed to be used, so here goes...

WCPA Done Right
----
Style: IPA
Batch: 2.13 galExtract

Characteristics
---------------
Recipe Gravity: 1.062 OG
Recipe Bitterness: 67 IBU
Recipe Color: 13° SRM
Estimated FG: 1.016
Alcohol by Volume: 6.0%
Alcohol by Weight: 4.7%

Ingredients
-----------
Crystal 60L 0.50 lb, Grain, Steeped
Briess DME - Sparkling Amber 1.80 lb, Extract, Extract
MrB. West Coast Pale Ale 1.21 lb, Extract, Extract

Centennial 0.40 oz, Pellet, 30 minutes
Warrior 0.50 oz, Pellet, 15 minutes
Columbus 0.40 oz, Pellet, 5 minutes
MrB. West Coast Pale Ale 1.00 oz, Pellet, 5 minutes
Centennial 0.25 oz, Pellet, 0 minutes (dryhop)

Ale yeast (US-05) 1.00 unit, Yeast

#7: Beta Prince Pale Ale

I found a 5 gallon extract based Three Floyds Alpha King clone and trimmed it down to Mr. B size, though I made some substitutions (specifically, I made a change from the LME it called for to the DME I had on hand) that may cut away from it's clone-ness, but I'll have beer nonetheless. It was generally a fun process and no one got hurt, so success has been had. Really had no missteps, so I'm hoping for a good brew out of this. This was also my first cut with the hydrometer, and I totally nailed the OG, so that was kinda cool.

Here's what it ended up looking like (the notes were pretty much cribbed from the recipe I started with):

Beta Prince
-----------
Style: APA
Batch: 2.40 gal

Characteristics
---------------
Recipe Gravity: 1.062 OG
Recipe Bitterness: 66 IBU
Recipe Color: 14° SRM
Estimated FG: 1.015
Alcohol by Volume: 6.0%
Alcohol by Weight: 4.7%

Ingredients
-----------
Crystal 60L 0.75 lb, Grain, Steeped
Muntons DME - Amber 1.00 lb, Extract, Extract
Muntons DME - Extra Light 2.00 lb, Extract, Extract

Centennial 0.50 oz, Pellet, 60 minutes
Warrior 0.20 oz, Pellet, 30 minutes
Cascade 0.50 oz, Pellet, 15 minutes
Centennial 0.55 oz, Pellet, 5 minutes
Centennial 0.40 oz, Pellet, 0 minutes
Columbus 0.40 oz, Pellet, 0 minutes

Ale yeast 1.00 unit, Yeast,

Notes
-----
- Steep the grain in the full boil volume of water. Fill the pot with cold water, put in the grain bag, and heat the water to just below 170 deg F (around 20-30 minutes). As the water heats, bob the grain bag up and down with a spoon underneath to assure all the grain is well wetted (once every five minutes or so).

- Once the temp is just below 170, let it rest a few minutes and then remove the grain bag, allow it to drain, then discard.

- Continue heating to a boil and add a 2lb of the pale DME.
- Hold boil, and add Centennial hops at 60min to go
- Add Warrior hops at 30min to go
- Add Cascade hops at 15min to go
- Add Centennial hops at 5 min to go
- Pull hops at 0 min, and mix remaining 1lb amber DME

- Follow normal process to add to fermenter

- After primary fermentation subsides, add Columbus and Centenial hops (dry hops)

#5: Lemon Overkill

Hard Lemonade
-------------
Style: Fruit Beer
Batch: 2.12 galExtract

Characteristics
---------------
Recipe Gravity: 1.069 OG
Recipe Bitterness: 0 IBU
Recipe Color: 3° SRM
Estimated FG: 1.017
Alcohol by Volume: 6.6%
Alcohol by Weight: 5.2%

Ingredients
-----------
Briess DME - Golden Light 1.00 lb, Extract, Extract
Corn Syrup 1.75 lb, Sugar, Other
MrB. Booster 0.81 lb, Sugar, Other

American Ale yeast 1.00 unit, Yeast, SafAle S-05
Lemonade 4.00 unit, Additive, 4 cans frozen Minute Maid pink lemonade concentrate
Xylitol 0.50 unit, Other, 1/2c added to batch prime

Notes
-----
Recipe Notes:
Put 1/2 gallon water in pot
Add booster and dissolve
Add DME and boil past break
Put 1 gallon cold water and concentrate to keg
Add wort to keg, top up water
Aerate, pitch, aerate

Batch Notes:
- My calcs come to 1.74lb of Corn Syrup/Sugar Syrup per can of Minute Maid concentrate.
- Lactose Intolerance of consumer leads to use of Xylitol. Calculation based on others who have used in ciders.

Bottle prime as normal (2 domino dots/16 oz), but with the addition of Xylitol

#2: Fallen Friar

This was my 2nd beer ever made, and a lot of experimentation ensued.  The first one was by the book Mr. B, while this one includes the first use of DME, grain steep, and honey adjunct.  Jumping in quick...

#2 Fallen Friar

---------------

Batch: 2.13 galExtract

Characteristics
---------------
Recipe Gravity: 1.094 OG
Recipe Bitterness: 37 IBU
Recipe Color: 13° SRM
Estimated FG: 1.023
Alcohol by Volume: 9.1%
Alcohol by Weight: 7.1%

Ingredients
-----------
Crystal 10L 0.25 lb, Grain, Steeped
Honey 0.75 lb, Sugar, Other
MrB. Booster 0.81 lb, Sugar, Other
MrB. High Country Canadian Draft 1.21 lb, Extract, Extract
MrB. Octoberfest Vienna Lager 1.21 lb, Extract, Extract
Muntons DME - Light 1.00 lb, Extract, Extract

MrB. High Country Canadian Draft 1.00 oz, Pellet, 5 minutes
MrB. Octoberfest Vienna Lager 1.00 oz, Pellet, 5 minutes

Ale yeast 1.00 unit, Yeast,

Notes
-----
Recipe Notes:
get a pound of light DME (or LME), a quarter pound of Crystal 10 (crushed not stirred).

To Brew:

Bring a quart of water up to 160 F and thrown in the grain. Hold that temp for 30 minutes. Strain out the grain. Throw in the booster. Whisk until dissolved. Throw in the DME (or LME). Whisk until dissolved. Bring to a boil. Watch carefully and constantly for boil over. Then cut heat add HME (a HCCD and an OVL) and honey (1 c). Put pot in sink filled with cold water to cool. Once cooled add to keg with cold water and pitch yeast.

Ferment 3(ish) weeks...

2010 Brew Calendar

Gone (but not forgotten):
#1 WCPA - 1/2010
#5 Lemon Overkill - 1/2010
#7 Beta Prince IPA - 2/2010
#3 Snow Drift Dark Ale - 2/2010
Redneck Wine - 2/2010 
#4 Evil Bert Mock - 2/2010
#8 Canucklehead Eh? Canadian Draft - 3/2010
#6 Opsomania Oktoberfest - 2/2010
#2 Friar Strong Brown - 1/2010
#10 ADIPA - 4/2010
#9 WCPA Done Right IPA - 3/2010
#16 Noble Ale - 5/2010
#19 Amarillo Pale - 5/2010
#17 Fat Belgian Amber - 5/2010
#20 Lite - 5/2010
#11 Soured Stout - 3/2010
#21 Next IPA - 5/2010
#18 Trippel - 5/2010
#25 Lemonade2 - 9/2010
#12 Smoked Porter - 4/2010
#24 IPA6 - 9/2010
#22 Mock2 - 8/2010
#27 Amarillo Wheat - 9/8/2010
#28 Chirp! Red - 9/2010
#29 IPA7 - 10/2/2010
#30 IPA8 - 10/2/2010
#34 Black Eye Mock - 11/2010
#23 Winter Welcome - 9/2010
#35 Beta Prince 2 - 11/2010
#33 Winterfest Ale - 10/11/2010
#26 Brown Ale - 9/2010

Drinking:
#31 Accidental Belgian - 10/2/2010
#32 Dubious Doppelmock - 11/6/2010

In the Bottle:
#15 Berry Lemongrass Mead - 5/12/2010