Crush roasted barley and malts and put in sparge bag. Immerse bag 1 1/2 gallons of water. Bring to boil and remove malts. Add extracts, gypsum, and Northern Brewer hops. Add Willamette hops for last 5 minutes of boil. Boil 60 minutes then strain out hops, returning remaining liquid to pot. Add mashed berries - they can still be a little frozen. Brought temp back to 170 degrees for 20 minutes to sterilize berries. Pour mixture berries and all into carboy filled with 3 gallons of water.

Add yeast after it cools down to about 70-75 degrees. Leave in primary fermenter for about 14 days. Siphon to a secondary leaving as much of the sediment behind as possible (with the berries this is tough). Let sit for another two weeks then bottle with about 3/4 cup of light malt extract for priming.

Let it age for another two weeks then drink it! It makes a very, very raspberry stout. If you prefer your fruit beers with more beer then fruit, you may want to consider cutting back some on the berries.

If you do try this with fresh raspberries or with cherries, send me a note to let me know how it is.

Toast the pale malt at 350 degrees for 20 minutes. Crush all of the grains including the pale malt and put them into a sparge bag. Dump them into a pot on 1 1/2 gallons water and bring to a boil. Remove sparge bag. Add Norther Brewer hops, dark malt extract, and gypsum. Boil for 1 hour. Ten minutes before end of boil add 1 0z Willamette hops. Last minute of boil add last 1/2 oz of Willamette hops. At end of boil strain out hops as you pour into carboy containing 3 1/2 gallons water.

Add yeast when temperature of wort is down to about 70-75 degrees. Let ferment for about two weeks and bottle with 1 cup of light malt extract for priming.

Let it age in the bottle another two or three weeks and try some. If it not hoppy enough for you, give it a couple more weeks. It seemed to get hoppy with age......

If you really like hops, up the Willamette some. If you're more into the bitter, bring the Norther Brewer up a little.

Bring crushed grain which you have put into sparge bag to a boil in 1 1/2 gallon of water. Once you have a boil going, remove grains and add extract. Bring to a boil again. Add 2 oz of hop pellets at boil. Boil 30 minutes then add maple syrup and Irish Moss. Stir occasionally to to avoid having the maple syrup settle out and burn to the bottom of the pot. Boil another 30 minutes, adding the rest of the hops 2 minutes before the end of the boil. Strain the mixture into a carboy containing 3 1/2 gallons of water.

Add yeast when temperature of wort is down to about 70-75 degrees. Let ferment for about 3 weeks. Then siphon into a secondary fermenter for about another two weeks. Then bottle with 1 cup of light malt extract for priming.

Let this one age for at least a month to allow the maple to mellow a bit - then you should have a strong porter with just a taste of maple to it.

By the way, I know it seems like a lot of maple syrup. When I first read this recipe I was little overwhelmed about the amount of maple syrup in it myself. But I was surprised at the subtleness of the maple in the end result. Definitely worth the extra wait.

Stay away from Maple syrups that have preservatives or (even worse) corn syrup added. If you live somewhere where you can get fresh maple syrup direct from that little country store, use that. There is no telling what chemically processed maple syrup might do to your beer.

Bring crushed grain which you have put into sparge bag to a boil in 1 1/2 gallon of water. Once you have a boil going, remove grains and add extract and gypsum. Bring to a boil again. Add 2 oz Chinook Hop Pellets once boil is going. Boil for 1 hour. Two minutes before end of boil add Cascade Hops. Strain mixture (removing hops) into carboy containing 3 gallons of water.

Add yeast after wort cools to about 75 degrees. Bottle in about two or three weeks - when fermentation stops basically - with 1 cup light malt extract for priming.

This is another one to let age in the bottle a while. It really started tasting great after about two months, but it actually improves with age. Keep it cool and try not to drink it! I had one after about a year and it was honestly the best beer I ever had.

Put grains in sparge bag and put in 1/2 gallons of water. Bring water to about 150 degrees and keep at that temperature for about 30 minutes. Remove grains.

Add malt extract, gypsum, Kent Goldings Hops. Return to boil and boil for one hour. Ten minutes before the end of the the boil add 1 oz of the Fuggles hops pellets. Five minutes before the end add the Irish Moss. Strain wort into 3 1/2 gallons of water in carboy.

Move to secondary fermenter after about two weeks. After one week in the secondary dry hop the wort. To do this, put th last ounce of the Fuggles in sparge bag (sterilize the bag first - boil it for a few minutes) and add it to the secondary.

After another week, bottle the beer. Prime it with 1 1/2 cups of light malt extract when you bottle. Let it age 3 weeks and it should be ready to drink.

Only for those that like the bitter ones......

Steep grains in sparge bag at 155 degrees for 30 minutes. Add dried malt extracts and bring to a boil. Add 2 oz of hops. Boil for 1 hour. With half an hour left add 1/2 oz of hops. With 15 minutes left and another half an ounce. Strain into a carboy with 3 1/2 gallons of water.

Add yeast when cooled to 75 degrees. After about seven - ten days (when fermentation appears have slowed), siphon into a secondary fermenter. Bottle in another 2 to 3 weeks with 1 1/2 cup light malt extract for priming. Let age for a month or so and drink up.

Note that because you are using lager yeast here, you need to keep the wort cool during fermentation and aging. If you keep it in around fifty degrees, you should be fine. This one is ideal for those autumn days before your landlord gets around to turning on the heat and the temperature in your place never quite hits sixty.

Leave cider out for a day to bring to room temperature. Heat 1 gallon of cider, honey, and sugar to a boil. Add this mix from pot to the rest of the cider in already in a carboy.

Add yeast when temp is around 75 degrees. Let it ferment for about a month and then bottle. If you are looking for "sparkling" cider, add 1 1/2 cups light malt extract to it before bottling. Otherwise, bottle it and let it sit for another month. Drink up!

Warning: The alcohol content of this particular brew is well above 10%. Do not try to drink this like beer unless you want to wake up with a headache the size of Idaho.

Also, this brew is not sweet like the "hard" cider they sell in American liquor stores. I have heard that sugar is added to these commercially produced hard ciders after fermentation is complete to sweeten them so they sell better. Such is not the case here. My friends and I really liked this brew, but if you're a fan of one of the hard ciders commercially available and that's all you are really interested in, stay away from this. However, if you have a sense of adventure and are curious about how big a headache the size of Idaho is........

Steep crystal malt in sparge bag in 1 1/2 gallon water for 30 minutes at 155 degrees and remove. Add dry malt extract, honey, and sugar and bring to boil. At boil add Kent Golding Hops. Boil 1 hour. During the last 15 minutes of boil add the Fuggles. Strain into 3 gallons water in a carboy.

Pitch yeast at 70-75 degrees. Let ferment for 4 weeks and rack to a secondary fermenter. Another 4 weeks then bottle it using the molasses for priming. Let sit another 4 weeks at least and give it a try.

Two notes about this one. First, we ended up with stuck fermentation when we made this one. I do not think the Ale yeast was particularly happy with the amount of alcohol here. You may want to consider substituting Champagne yeast for better results.

Second, once this stuff is finally done it will rip your head off. It is a "strong" ale in what I believe is very old English tradition - literally warming your throat on the way down. Good for bottling in September and saving for the dark days right before spring in February here in the Northern hemisphere. It ages nicely.

Steep wheat malt in 1 gallon 155 degree water for 30 minutes. Remove. Add Alexanders malt extract and dry malt extract. Bring to boil and added 1/4 ounce of hops. Boil 60 minutes. Add Morgans Wheat Beer Kit for last ten minutes of boil. Add lemon zest for last 3 minutes of boil. Add last 1/4 ounce of hops for last two minutes of boil (busy, busy, busy....)

Strain into 2 1/2 gallons of water in a carboy. Top off carboy to five gallons even. Add yeast after it has cooled.

Rack to secondary fermenter after seven to ten days. Bottle about ten days after racking to secondary and age for a month.

Grind barley and crystal malt and put in sparge bag. Drop bag into 6 quarts water and bring to a boil. Remove sparge bag when boil begins.

Addd extracts, honey, and 2 oz Cascade hops. Boil 45 minutes. Add orange peel and cloves and boil another 10 minutes. Add Saaz hops and boil 2 more minutes.

Strain into carboy filled with 3 gallons of cold water. Top off to 5 gallons. Pitch yeast when at about 70 degrees.

Bottle with 1 1/4 cups light malt extract for carbonation after about 3 weeks.

This one was good - but if were going to do it again I would go lighter on the cloves.

Dissolve honey, irish moss, gypsum, and acid blend in 1 1/2 gallons water and bring to a boil. Boil 15 minutes. Pour through stainer into a carboy filled with 3 gallons cold water. Shake the mixture well.

When cooled to 70 degrees or so add yeast.

Transfer to secondary fermenter after fermentation appears to have slowed (3 weeks or so). Bottle after about another month in secondary. Then let it age a looooong time - at least six months, but nine months or a year are better.

A warning that this stuff tastes nothing like beer or cider - more like a sweet wine mixed with the flowers I guess, though that does not really do it justice. When aged sufficiently, it is honestly one of the best beverages I have ever had. You have to wait for it though - the raw stuff when it is a month old or so is very harsh.

Steep ground grains and gypsum 30 minutes in 2 gallons of water at 155 degrees F. Add dry malt extract and bring to a boil. Add 1 1/2 oz Kent Goldings. Thirty minutes into the boil add 1 oz Cascade Hops. Twenty minutes later add 1/2 oz Cascade Hops and boil for another ten minutes. Take off heat, add another 1/2 oz of Cascade and let stand for 15 or so minutes.

Strain into carboy filled with 2 1/2 gallons of water and top off so you have 5 gallons even. Then add even more hops - 1/2 oz of Cascade again.

When the temperature of the liquid falls to about 70 degrees, pitch the yeast

After about three weeks, transfer to a secondary fermenter, adding 1 1/2 oz Cascade hops to the secondary when you do. We dumped the hops into a hop bag after sterilizing the bag itself by boiling it for about 5 minutes.

Bottle in another 2-3 weeks and let age for about 2 or 3 more after that. Nice and hoppy

Boil honey, ginger, gypsum, acid, Irish Moss, and yeast nutrient in 1.5 gallons water for 15 minutes. Remove ginger. Add washed, crushed pitted fruit (kept in a cloth bag which was sterilized by boiling) and steeped for 15 minutes at 150 degrees. Poured into primary fermenter (plastic bucket) where 3 gallons of cold water were waiting. Put peach bag in fermenter as well. Cooled and added yeast amd 30-40 drops of pectic enzyme.

Ferment for about a month with the peaches. Moved to secondary fermenter where it sat for another month. Moved again to clear it at the end of the second month. Bottled at the end of the third month.

Age for a long time - 6 months at least. A very dry mead with a nice peach taste and just a hint of ginger.