Charlie Papazian is the founder of the American Homebrewers Association (AHA) and the Association of Brewers and the current president of the Brewers Association. The creator of the Great American Beer Festival and the World Beer Cup, he is the founding publisher of the magazines Zymurgy (for homebrewers) and The New Brewer (for professional craftbrewers). He lives in Boulder, Colorado, with his wife, Sandra, and daughter, Carla, where he still avidly homebrews lagers, ales, and honey meads.

Guinness Stout? I enjoy Guinness as much as any stout lover can imagine. It's easy to brew from malt extract. The only character that this recipe is lacking is the unique "tang" that the real stuff has. The Guinness Brewery achieves its tang by actually adding a small amount (3 percent) of pasteurized soured beer to all of its stouts around the world. I enjoy my Toad Spit Stout as much as any Guinness I've ever tasted. It is bittersweet, full-bodied, dry and typifies the roasted barley character of all stouts.

Use only the best roasted barley. Roasted barley that is jet-black in appearance has been overdone; instead look for a deep dark brown color. Black patent malt is no substitute when you are making stout, especially when you are typifying Guinness.

Ingredients for 5 gallons:

3.3 lbs. John Bull hopped dark malt extract syrup
4 lbs. plain dark dried malt extract
3/4 lb. crystal malt
1/3 lb. roasted barley
1/3 lb. black patent
1 1/2 oz. Northern Brewer hops (boiling): 14 HBU
1/2 oz. Fuggles or Willamette hops (finishing)
8 tsp. gypsum
1-2 pkgs. ale yeast
3/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)

O.G.: 1.050-1.054 (12.5-13.5)
F.G.: 1.015-1.019 (4-5)

Add the crushed roasted barley, crystal and black patent malts to 1 1/2 gallons of cold water. Bring to a boil and remove the grains after 5 minutes of boiling. Add the malt extracts and boiling hops and continue to boil for 60 minutes. Add the finishing hops for the final 10 minutes of boiling (Guinness-type stout does not have a hop bouquet, but in this recipe it will have a subtle hop flavor). Sparge the hot wort into the fermenter and cold water. Pitch the yeast when cool. Bottle when fermentation is complete.

You should be enjoying Toad Spit Stout within 3-4 weeks from the day you brewed it.

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Monkey's Paw Brown Ale

A rich, satisfying chocolaty brown ale. A pleasing sweetness that is cleaned by a crisp finish of English hops. Monkey's Paw will make you wish you had another, but that won't be necessary because this recipe, like all the others, is for 5 gallons. Five gallons of medium-bodied brown ale in the English tradition.

Ingredients for 5 gallons:

7 lbs. malted barley (English highly modified malt)
1/4 lb. chocolate malt
1/4 lb. black patent malt
1/2 lb. crystal malt
1 tsp. gypsum
1 oz. Fuggles hops (boiling): 5 HBU
1/2 oz. Northern Brewer hops (boiling): 5 HBU
1/2 oz. Fuggles hops (aroma)
1/4 tsp. Irish moss powder
1-2 pkgs. ale yeast
1/4 c. corn sugar or 1 1/4 c. dried malt extract (for bottling)

This recipe calls for using an "infusion" procedure for mashing 8 lbs. of grains.

Combine the crushed grains and gypsum with 1.75 gallons of 168-degree F (76 C) water. The mash will stabilize at 150-155 degrees F (66-67 C). Hold this temperature for 30-60 minutes.

Sparge with 4 gallons of 170-degree F (77 C) water.

Add 3 additional quarts of water to the brewpot and bring the wort to a boil. Add boiling hops and continue to boil for 1 hour. Add the Irish moss during the final 10 minutes of the boil. Add the aroma hops during the final 1-2 minutes of boiling. Remove the spent hops and sparge. Cool the wort as quickly as possible.

Final yield should be 5-5 1/2 gallons of wort.

Pitch the yeast and ferment to completion. Bottle with corn sugar or malt extract.