Fitzpatrick's Celtic Stout
Recipe supplied by: Mark Duchow, Fitzpatrick’s, Iowa City, Iowa
This beer won the Silver medal in the Classic Irish-Style
Dry Stout category at the 2001 Great American Beer
Festival. Recipe for 5 US gallons (19L).

Malt
5 lb Pale two-row malt
14 oz Roasted Barley
11 oz Chocolate Malt
5 oz Black Malt
- Total Grainbill 6.875 pounds (3.125 kilograms)
Hops
Kent Goldings @ 30 IBU's - 60 min
Yeast
White Labs WLP001, California Ale Yeast

7 to 8 gallons brewing liquor should be brought up to
168° F. The brewing liquor and sparge water should
not exceed 168° or drop below 165° F. I do a 4:1
ratio of brewing liquor over malt, (4 liters over 1
kilogram = 3.3 gallons or 12.5 liters of brewing
liquor).
The mash should rest at 148° to 151°F for
an hour. Sparge the mash with remaining brewing
liquor until 5.5 to 6 gallons of wort are obtained.
I like to boil the wort until I get 10 to 15 percent
evaporation rate, (estimated time 90 minutes) with a
target original gravity of 1.036 to 1.040 (9 to 10 degrees
Plato).
Add hops 60 min before the end of the boil.
Cool wort to 65° - 70° F and pitch the WLP001. After the yeast kicks off, or the first signs of a crown I like to drop the temp between 63° and 66° for the remainder of fermentation.
After fermentation I pull the beer off the yeast and let it rest for a week to 10 days or until the yeast has mostly
settled. I will add either 1/2-cup of corn syrup or malt
extract and transfer the beer into kegs or bottles to
condition for and additional week or two.

California V Porter
Recipe supplied by: Yuseff Cherney, Ballast Point Brewing Co. San Diego, CA
All Grain Version

Malt
9 lb 2-Row Malted Barley
1 lb Dark British Crystal Malt 135 Lovibond
10 oz Chocolate Malt
4 oz Black Patent
1 lb Special Roast
Hops
1 oz Galena Pellets boil 60 min (12.0% A.A)
1 oz Centennial Pellets finish last minute of boil
Yeast
White Labs WLP051, California V Ale Yeast

Expected original gravity: 1.060
Expected final gravity: 1.020-1.016
International Bitterness Units (IBUs): 54

Hometown Industrial Porter
Recipe supplied by: Ed Seaman
This recipe won the 2002 Real Ale Homebrew Champion title.

Malt
17.5 lb Marris Otter
5 lb Pauls Stout Malt
2 lb Home Smoked Malt (2-row) Alderwood Smoked*
1 lb Wheat
2 lb Chocolate
1 lb Crystal 20L
1 lb Crystal 40L
1 lb Crystal 60L
0.5 lb Roasted Barley
Hops
2 oz Northern Brewer (8.5% AA) 90 min
1 oz Northern Brewer (8.5% AA) 60 min
1 oz East Kent Goldings (5% AA) 20 min
1 oz East Kent Goldings (5% AA) 10 min
1 oz East Kent Goldings (5% AA) 0 min
Yeast
White Labs WLP001, California Ale Yeast & very large starter
Oxygen

Step infusion at 152 degrees for 70 min, 158 degrees for 20 min, remove 2 gallons of wort, bring to a boil, return to achieve 165 for 5 min. Sparge to obtain final volume, boil for 90 min.
*Refer to text, Smoked Beers by Ray Daniels & Geoffrey Larson for home malt smoking techniques
Cheers!

Espresso Stout
Recipe supplied by: Brian Sanford John Harvard's Brewhouse
Cambridge Espresso Stout won a bronze medal in the Herb & Spice Category at the 2001 Great American Beer Festival.

Malt

8.5 lb British pale two row malt (3.86 kg)
11.2 oz 75°L crystal malt (317.5 g)
5.6 oz chocolate malt (158.75 g)
3.7 oz roasted barley (104.32 g)

Hops & 1 oz Fuggle pellet hops (4.5% AA) (28g) 75 min

Seasonings
0.4 oz Centennial pellet hops (9.8% AA) (11.3 g) 75 min
1 lb milk sugar (lactose) (0.45 kg) end of boil
20 oz cooled coffee (in secondary)

Yeast White Labs WLP001, California Ale Yeast

Mash at 152°F (67°C) until conversion complete. Add milk sugar at end of boil. Ferment at 68ºF (20ºC until terminal gravity is reached, then rack and add coffee. Cold condition at 50ºF (10ºC) for 3-5 days.

Assuming 75% efficiency
Boil time: 75 min
Original gravity: 1.067
IBUs: 44.3

Pawky Porter
Recipe supplied by:
Description: Originally made for Super Bowl '98. Gone by half-time. An easy-drinking, deceivingly strong Robust Porter.

6 lbs Coopers Light unhopped Malt Extract
1 lb Extra-Dark Dry Malt Extract
1 lb Chocolate Malt
1 lb 60L Crystal Malt
1 lb Briess Special Roast Malt
1 lb Invert Sugar
1 tsp Calcium Chloride
2 oz Willamette Hops (30 min)
1 oz Liberty Hops (20 min)
1 oz Liberty Hops (steep at end of boil)
1 vial White Labs WLP004 Irish Ale Yeast

1. Steep Crystal, Chocolate and Special Roast malts in 150-180F breing water (amount of water determined by size of your pot) for 15-20 minutes. Then remove.
2. Mix in Coopers Light Malt Extract, dry malt, calcium chloride and Wilamette hops. Bring to very light boil. Total boil time: 30 minutes.
3. Add the rest of hops based on above hop schedule.
4. Add invert sugar with 5 minutes remaining in boil.
5. Cool wort in pot, then transfer to fermenter, top up if necessary to 5 gallons.
6. Pitch yeast when temperature is <80F.