Cream of Oats Stout Beer Recipe

Category Stout
Recipe Type All Grain

Fermentables
 6 lbs Klages 2-row pale malt
.5 lbs Dextrin malt
1-1/8 lbs rolled oats
.5 lbs crystal malt
.5 lbs chocolate malt
.25 lbs roasted barley
 
Hops
 1 oz Clusters boiling hops (7.4 alpha)
.5 oz Cascade hops
 
Other
 10 oz lactose
.5 tsp Irish moss
 
Yeast Wyeast #1007: German ale 
Procedure Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold until iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch yeast.

Crystal-Malt Fest  

Category Lager Amber
Recipe Type All Grain

Fermentables
 10 lbs German or Belgian pilsner malt
6 oz German light crystal malt (10L)
6 oz German dark crystal malt (60L)
6 oz English caramel malt (120L)
 
Hops
 .75 oz Tettnanger (4% alpha)
.75 oz Styrian Golding (5% alpha)
.75 oz Saaz (3% alpha)
 
Yeast Wyeast Munich or Bavarian lager yeast 
Procedure Starch conversion rest at 150-152F for 90-120 minutes.

Dana's Smilin' Irish Eyes Red Ale  

Category Pale Ale
Recipe Type Extract

Fermentables
 6 lbs Alexander's Pale Malt Extract Syrup
1 lbs Orange Blossom Honey
1 lbs ( 4 cups ) Belgian Special B ( 200 L )
 
Hops
 3 oz Cascade Hop Pellets
 
Other
 1 tsp Irish Moss
 
Yeast 1 pack Wyeast #1084 Irish Ale 
Procedure Place cracked grains in 2 quarts cold water and bring temperature up to 170 degrees. Steep for 15 minutes and sparge into brewpot. Add malt extract and 1 oz. hops and boil for 45 minutes. Add Irish moss, 1 oz. hops, and honey & boil for 15 more minutes. Remove from heat & add remaining 1 oz. hops. Cool quickly, add to 3 gallons cold water in primary fermenter, and pitch yeast. Rack to secondary after vigorous fermentation subsides. Bottle when fermentation completes.

Dark as the Night Stout  

Category Fruit Beers
Recipe Type Extract

Fermentables
 8 cans blueberries (or 10 pints fresh
.5 lbs roasted barley
1/3 lbs black patent malt
1 lbs crystal malt
6.6 lbs John Bull dark unhopped malt extract
.5 cup corn sugar (priming)
 
Hops
 1.5 oz Fuggles hops (boil)
 
Yeast yeast 
Procedure Crush and boil blueberries in 1-1/2 gallons of water for 10 minutes. Strain out berries. Add grains and steep. Add extract and hops and bring to boil. Strain into fermenter with enough cold water to make 5 gallons. Pitch yeast. Give this lots of time in the secondary fermenter or add champagne yeast after initial fermentation.

Dark of the Moon Cream Stout  

Category Stout
Recipe Type Extract

Fermentables
 5 lbs dry dark malt extract
2 lbs crystal malt 40L
1.5 lbs crystal malt 20L
12 oz chocolate malt
4 oz roasted barley
 
Hops
 .5 oz Eroica hops (20 BU)
.25 oz Chinook hops (12 BU)
.75 oz Nugget hops (12 BU) (subst. N. Brewer (? BU))
1 oz Cascade hops (5 BU)
1 oz Eroica hops (4 BU)
 
Other
 6 oz dextrin powder
.5 tsp calcium carbonate
 
Yeast Wyeast #1098 British Ale yeast 
Procedure Made a yeast starter 3 days before pitching. Used 2 tablespoons DME and 1 cup water. Next time use 2 cups water. Crack all grains and steep for 30 minutes at about 160 degrees along with the calcium carbonate. Strain out grains and sparge into about 2-1/2 gallons pre-boiled water. Total boil about 5 gallons. Add dry malt and dextrin and bring to a boil. Add 1/2 ounce of Eroica and 1/4 ounce of Chinook when boil starts. 30 minutes later add 3/4 ounce Nugget hops. Chill with an immersion chiller. Rack to a carboy, fill to 5 gallons and let sit overnight to allow the trub to settle out. The next morning rack it to a plastic primary, pitched the yeast starter, and add the 1 ounce of Cascades and Eroica hops