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Paulaner Brewery, Munich, Germany

Oktoberfest Lager recipe for 5 gallons

½ lb medium crystal malt
½ lb dark crystal malt
6 lb light malt extract syrup
1½ oz Hallertau hops, 60 minutes from end of boil
½ oz Hallertau hops, 10 minutes from end of boil
German or Munich lager yeast
¾ cup corn sugar

Steep crushed grains in three gallons 150°F brewing water for 30 minutes. Remove and rinse grains. Add extract and bring to a boil. Add hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 50°F, aerate, and add yeast. Ferment at 45-50°F for two weeks or until finished. Transfer and lager three to four months at 32-35°F. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

The Sea Dog Microbrewery and Restaurant, Bangor, Maine

Raspberry ale recipe for 5 gallons

½ lb 20L crystal malt
6 lb wheat malt extract syrup
¼ oz Hallertau hops, 60 minutes before end of boil
American ale yeast
12 oz frozen raspberries
¾ cup corn sugar

Bring three gallons of water to 160°F. Crush crystal malt and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Add hops and boil for 60 minutes. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another sanitized container and add fruit. Ferment an additional week at 65-70°F or until finished. Transfer again, leaving fruit pulp behind. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Young's Ram Brewery, Wandsworth, London, England

Milk Stout Recipe for 5 gallons

¾ lb roast barley
¼ lb black patent malt
¼ lb chocolate malt
½lb 120L crystal malt
6 lb pale malt extract syrup
1 lb wheat malt extract syrup
1 oz Kent Goldings hops, 60 minutes before end of boil
¼ oz Kent Goldings hops, 30 minutes before end of boil
Irish ale yeast
¾ cup corn sugar
½ lb lactose

Bring three gallons of water to 160°F. Crush dark grains and steep in hot brewing water for 30 minutes. Remove grains and add extracts, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar and lactose into finished beer, bottle, and store at room temperature for two to three weeks, then chill and enjoy.

Note: Lactose, or milk sugar, is available at home brew supply stores. Do not substitute any other kind of sugar! This may result in exploding bottles!

Latrobe Brewing Company, St. Louis, Missouri

American-Style Lager recipe for 5 gallons

5 lb extra-light malt extract
2 lb brewer's rice syrup or brewer's corn syrup
1 oz Hallertau hops, 60 minutes before end of boil
American pilsener lager yeast
¾ corn sugar

Dissolve extracts in three gallons of warm water and bring to a boil. Add extract and boil 60 minutes. Transfer to fermenter with enough cold water to make five gallons. Cool to 55°F, aerate, and add yeast. Ferment at 50-55°F for two weeks or until finished. Lager 3-4 months at 32-35°F. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Note: Regular supermarket corn syrup, as one might use for baking, is not appropriate for this beer. Pure corn or rice syrup intended for brewing is usually available at homebrew shops.