Homebrewers, anyone else out there?!?

[Spyderturbo007]

I used to do this about 2 years ago and it was a ton of fun. We have since moved into a house and our kitchen has been redone. I'm afraid of the wort staining the sink, so I haven't done anything since.

This is an excellent website and is filled with good recipies.

Here are a couple of my favorites:

Caramel Cream Ale

Malts
3 pounds extra light DME
3 pounds light wheat DME
1 pound Caramel 60L (steeped for 45 minutes at 150'-165')

Hops
1oz Cascade for bittering (60 minutes)
.5oz Saaz for flavor (20 minutes)
.5 oz Tettnang for aroma (end of boil)

Yeast
Wyeast German Ale

Extras
1 tsp Irish Moss (10 minutes)
4oz Lactose @ 15 minutes
2 oz real vanilla extract

Priming
>1cup Lactose
4oz vanilla (Be careful! This may be too much vanilla for some people.)
1.5 cups light DME


Affligem Noel Christmas Ale

Heat 1 gallon of watter to 155 F and add:

8 oz Belgian Cara-Munich Malt
4 oz Belgian Aromatic Malt
4 oz Belgian Biscuit Malt
2 oz British Chocolate Malt
2 oz Gamrbinus Honey Malt

Remove from heat & steep @ 150 for 30 minutes. Sparge with 1/2 gallon of 150 degree water. Bring water to a boil and add:

9.75 lbs Muntons Extra Light Dry Malt Extract
1 lb Belgian Clear Candi Sugar
4 oz Malto Dextrin
1/2 oz Challenger hops (bittering)
3/4 oz Styrian Goldings hops (bittering)

Add water until total volume in the brew pot is 3.5 gallons. Boil for 45 minutes, then add:

1/2 oz Styrian Goldings (flavor)
1/8 tsp Cinnamon
1 tsp Irish Moss

Boil for 10 minutes, then add:

1/2 oz Styrian Goldings (aroma)

Boil for 5 more minutes. Remove and cool wart & add cold water to obtain 5 1/8 gallons (19.5 liters). When wort is below 70, pitch the yeast.

1st choice: Wyeast 1388 Belgian Strong Ale
2nd choice: Wyeast 1762 Belgian Abbey II

Ferment for 7 days then rack to secondary. Beer will remain in secondary for approximately 6 weeks until clear.

For bottling, boil 1 1/4 cups Muntons Extra light DME in 2 cups of water for 10 minutes to prime it and let prime for approx 6 weeks.


Pumpkin Ale

5lbs of Caramel 10L (20 minute steep @ 150)
1.81 lbs canned 100% pumpkin (in grain bag with grains for 20 minutes)

(2) 3.3lb cans of Munton's Wheat LME
1oz Hallertau (60 minutes)
.5oz Tettnanger (20 minutes)
1 tbsp Irish Moss (15 minutes)
1 tbsp pumpkin spice (15 minutes)
.5oz Hallertau (5 minutes)

1 tbsp pumpkin spice seasoning in primary
Wyeast Special London (#1968)


I've only messed with Ales, since until now, I didn't have a basement that was cold enough to try a Lager. Now I have the basement, but not the sink.