First Oatmeal Stout Beer Recipe

Category Stout
Recipe Type Extract

Fermentables
 6 lb unhopped dark malt extract
1 lb unhoppedd dry malt
8 oz chocolate malt
6 oz roasted barley
4 oz black patent malt
8 oz rolled oats
 
Hops
 2 oz Northern Brewer - 8.2 AAU
2 oz Fuggles - 4.2 AAU
 
Other
 1 tbs CaCO3
Irish Moss - 30 min
 
Yeast Liquid Irish Ale yeast 
Procedure I cracked the grains using my food processor in short bursts (worked great!). Transferred them to a mesh strainer and shook to remove dust. I did this outside so as not to contaminate the kitcken. These were then placed with the oats (unground) into a grain bag. I preheated a 10 qt. (12-pack) cooler with boiling water, added the grain bag and 175 deg. water. Water cooled to the target of 160 deg. and steeped for 15 minutes. Things were working beautifully. I boiled the water and added the extract, CaCO3 and the steep liquor. This is where I have the question.
In previous extract/grain batches I have steeped grains, then washed them in some of the unboiled water until the water ran "clear." I started to do this with the black/chocolate malts but obviously with the black grains it wouldn't have run clear. Eventually, the water I was using started to become the consistancy of thin syrup. If I continued to wash them I would have been there for days until the liquid began to thin and probably would have ended up with 10 gallons of wort.
 

Fissurin' Porter

Category Porter
Recipe Type Extract
. 
Fermentables
 3 1/3 lb Northwestern Gold Extract Syrup
3 1/3 lb Northwestern Amber Extract Syrup
1 lb. lb. DARK brown sugar
.75 lb. b. Crystal Malt (approx 60 deg.)
.5 lb. b. Chocolate Malt
 
Hops
 9 HBU HBU Bittering hops. boiled 60 minutes. I used:
.5 oz 4.8% Tettnang pellets
.5 oz 7.7% N. Brewer pellets
.5 oz 5.8% Kent Golding pellets
 

Flaherty's Red  

Category Pale Ale
Recipe Type All Grain

Fermentables
 1 ea potato peeled and grated
 
Hops
 1 oz cascade hops boiling
1 oz fuggle hops (finish)
 
Yeast WYeast European Ale 

Flat Tyre  

Category Belgian Ale
Recipe Type Extract
 
Fermentables
 6 lbs light extract
2 lbs amber extract
.5 lb 20L crystal
.5 lb dextrine malt (carapils)
Scant 3/4 cup of corn sugar for priming
 
Hops
 1 oz Chinook hops
1 oz Cascade hops
 
Yeast Wyeast 1056 American (aka Chico) 
Procedure Add 1.5 gallons cold water and the grains (in a bag) to your boiling pot. Spend about 30 mins bringing the water to a boil. I use medium high on my generic electric range, high boils too quickly and doesnt give the grains enough soaking time.
Remove the grain bag just before the water boils.

Remove the pot from the heat (to prevent scorching) and add the extract.

Replace on the heat and add 3/4 oz chinook hops - boil for 60 min.

Add 1 oz cascades for the last 15 minutes of the boil.

Cool to about 100F (chiller, ice bath, snow drift or divine intervention) Add cooled wort to 3 gallons cold water in your primary fermenter.

When the temp is less than 80F (should be by now) add the yeast and shake the snot out of it, um, I mean, aereate the wort.

When fermentation is complete, make a 'hop tea' by boiling the remaining 1/4 oz chinook hops (I know, not a classic aroma hop) with your priming sugar. Bottle, wait at least three weeks and enjoy.
 

Foggy Day Jumpin' Java

Category Porter
Recipe Type Extract
 
Fermentables
 6.00 lb. lb. Dark Dry Malt Extract
1.00 lb. lb. Crystal 40L
0.50 lb. lb. Roast Barley
0.25 lb. lb. Black Patent
1.00 lb. lb. Honey
 
Hops
 1.50 oz. Nrthrn Brewer 7.5% 40 min
2.00 oz. Hersbrucker 2.9% 10 min
2.50 oz. Cascade 6.1% 10 min steep
 
Other
 2-3 CUP fresh-brewed espresso (yes, that's right!)
2 tsp gypsum
1 tsp Brewer's Salts
.25 tsp Irish Moss, 20 min. boil
 
Yeast ale yeast 
Procedure Crack the specialty grains; Partial mash with grain bag in 2 gal cold water; raise temp. to 155 F for 45 min.; sparge into brewpot with 1 gal 170 water; bring to boil & add malt; bring to boil again and add Northrn Brewer hops; boil for 30 min.; add Hersbrucker hops and boil 10 min.; add Cascade hops, honey and espresso, steep for 10 min. and chill. Strain to fermenter; add water to make 1 gal., pitch started yeast at 78; ferment @ 64-68. Transfer to secondary fermenter after 7 days; let sit in secondary to clarify at least 3 weeks. Bottle with 1/4 cup honey. Age at least *2* months. Patience, they say, *is* a virtue!