You will probably notice that almost every one of my recipes is rounded off to full ounces when it comes to hops- I happen to LOVE them, so I don't dilute the quality of any leftovers by trying to save them for later use once their nitrogen-sealed package has been opened; I just toss the whole lot in, every time! You may find that you prefer to cut back, and I sure won't fault you for it- after all, it's YOUR beer!

Sub = Substitute
"B"  = Boiling hops
"F" = Finishing hops
"L" = Lovibond (malt color scale)
"DME" = Dried malt extract
 

Wyeast 1056 (sub: 1087)

OG: 1.049

Add malts to pot, along with extracted wort from crystal malt; Boil for 10 minutes to agitate proteins. Add boiling hops, set timer for 55 minutes. At 55 minute mark, remove from heat, and add finishing hops. Steep finishing hops 5 minutes.  Cool and pitch yeast per standard procedure.
 

Wyeast 1007 (sub 1087)

OG: 1.054

Add malt extracts to 2 gallons of water, along with wort derived from grains; Boil 10 minutes, then add boiling hops; Boil 60 minutes, adding finishing hops at 58 minute mark.   Cool, pitch yeast, and ferment as usual. Note: This beer will have a strong bitter bite for the first few weeks due to the oak flavor; it will mellow greatly at about 10 to 14 weeks. Drink it as it changes to your liking!
 

1 oz. Chinook (B)
1 oz. .Galena (B)
1 oz. Fuggles (F)
1 oz. Cascades (F)
1 oz. Willamette (F)

Wyeast 1338, 1762, or 1728*

OG: 1.151

Process grains, and add to brew pot along with all malts and honey, with enough water to make 4 gallons in brew pot. (required to reduce wort viscosity during boil)  At 0 minutes, add boiling hops, boil for 50 minutes; Add Fuggles, and boil to 55 minute mark; At 55 minutes, add remaining hops, and continue boil to 60 minute mark; Remove from heat, cool, and pitch large starter.

*After 10 days in fermenter, pitch 1-2 packages re-hydrated champagne yeast to finish fermentation cycle. Rack to secondary, age 1 month, then bottle; Age bottles 6 months to 3 years before tasting

1 oz. Eroica (B)
1 oz. Spalt (F)

Wyeast 1056 or 1087

OG: 1.057

Add all malts, including chocolate to pot (amount of grains is too small to cause problems), and bring to a boil; Stir in honey, add boiling hops, and boil 50 minutes. At 50 minute mark, add finishing hops. Boil to 60 minute mark, cool, and pitch yeast.
 
 
 

1 can Mountmellick Brown Ale extract (4#)
2.5 # Light DME
1 # Crystal malt, 40-80L

1/2 oz. Hallertau (B)
1/2 oz. Cluster (B)
1/2 Kent-Goldings (F, last 15 minutes)

Wyeast 1087, 1056, or 1272

OG:  1.048

Add malts to pot, along with extracted wort from crystal malt; Boil for 10 minutes to agitate proteins. Add boiling hops, set timer for 45 minutes. At 45 minute mark add finishing hops. Continue boil to one hour mark and remove from heat.  Cool and pitch yeast per standard procedure.
 

6 # Light DME (dried malt extract)
1 # Crystal Malt, 20-40L

1 oz. Chinook hops (B, full 60 minutes)
1 oz. Cascade hops (F, last 10 minutes)
1 oz. Kent-Goldings hops (F, last 10 minutes)
1 oz. Fuggles hops (F, last 5 minutes)
1 oz. Fuggles hops (F, at heat shutoff)

Wyeast 1056 (sub: 1087)

OG: 1.053

Add malts to pot, along with extracted wort from crystal malt; Boil for 10 minutes to agitate proteins. Add boiling hops, set timer for 60 minutes. Add various hops at intervals as listed. Steep Willamette hops 5 minutes.  Cool and pitch yeast per standard procedure.
 
 
 

2 oz. Perle hops
3 oz. Cascade hops
Wyeast 1506 (American Ale yeast) starter

As you know by now, sometimes recipes need to be adapted to your system- these work just fine on mine!   These recipes are written for those who have an understanding of the step infusion method of  mashing, and assume that you know the full  brewing routine, along with how and why these ingredients are to be use. Irish moss and the like are omitted from the list, though I always use it in my process.  Batch sizes are as noted.
 

25 # Pale Malt                                                     2 oz. Clusters       (60 min.)
5 # Honey                                                           1 oz. Chinook      (60 min.)
2 # Crystal Malt 40-80L                                        1 oz. Willamette  (5 min.)
1 # Roasted Barley
1 # Chocolate Malt

Wyeast 1084   (Sub 1388)
 
The secret to Fat Boy is that instead of regulating at a high temp for heavy body, I start at 160F, and slowly let it fall, down to 150 during a 1-1/4 hour long mash; This results in a much more complex profile, along with a smooth drinkability that can't be beat.   This brew ages well for years to come!
 
 
 

14 # Marris Otter Pale Malt                          3 oz. Cascades  (60 min)
2 # Crystal Malt 10L                                    1 oz. Chinook   (60 min)
2 # Flaked Maize                                         1 oz. Fuggles     (2 min)
1 # Munich Light                                         1 oz. Kent -Goldings (0 min)
1 # Wheat                                                   1 oz. Willamette (0 min)

Wyeast 1056 (sub 1087)

 Mix flaked maize in with mash, treat as normal;  Mash temp: 152-156 one hour.   Hops are added as noted; Zero minute designates hops added after wort is cooled to 175-180F, then steeped for 20 minutes.
3-4 days in primary, remainder of 10 days  in secondary, at 55-60F, then bottle/keg. Serve starting 7 days afterward.
 

15 # Marris Otter Pale Malt                                                   1 oz. Chinook (60 min.)
1 # Honey                                                                            2 oz. Galena  (60 min.)
3 # Munich Dark                                                                  2 oz. Green Bullet (60 min.)
6 # Vienna                                                                            1 oz. Fuggles (2 minutes)
2 # Crystal 60-80L                                                                                 1 oz. UK Target (5 minutes)
1 # Roasted Barley

Wyeast 1762, sub 1214;

First,  add 7 gallons of strike water for protein rest at 122F for 30 minutes. Since there is too much water needed for the protein rest to add a secondary infusion, the mash needs to be heated to 158-159 by burner.
 Mash grains at 158-160 for 30 minutes; Cool to 154-156 40 minutes; After 6 gallon sparge, boil 15 minutes then begin 60 minute countdown for hop schedule as shown.  Pitch 1 quart minimum yeast starter;  After primary Rack to secondary  to completion   Note: Little or no visible airlock action is normal, use hydrometer to monitor progress) Then again, you may blow the roof off in the middle of the night!       After 10 consecutive days with no specific gravity change, it's safe to bottle; Age for 6 months minimum before tasting; Better at 1-1/2 to 2 years.

 (This recipe has been modified due to current experience with the formula; it worked quite well, and began fermentation within 40 minutes of pitching the yeast!)

Wyeast 1084 (sub 1087)

First infusion:  30 minute protein rest @ 122F.  Second infusion:  Mash temp: 154-158 one hour.   Hops are added as noted;  3-6 days in primary; Remainder of 14 days in secondary; Bottle/keg when ready

OG: 1.053
 
 
 
 

Wyeast 1007 (sub 1087 or 2565)

First infusion:  30 minute protein rest @ 122F.  Second infusion:  Mash temp: 153-156 1-1/4 hour.   Hops are added as noted;  5-7 days in primary; Remainder of 14 days in secondary; Bottle/keg when ready

OG: 1.049
 
 
 

Wyeast 1028 (sub 1056 or 1318)

First infusion:  30 minute protein rest @ 122F.  Second infusion:  Mash temp: 152-154
for 1-1/2 hours.   Hops are added as noted;  5-7 days in primary; Remainder of 14 days in secondary; Bottle/keg when ready
 

 Notes:

Honey to be added during last 20 minutes of boil. Be sure to stir vigorously to prevent scorching until it's mixed well into boiling wort.
 

Steep Hops for a minimum of 10 minutes after cooling wort to 180 F.  Use of a hop back is highly preferred for this recipe.

OG:  Current batch @ 1.055
 
 

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