Most Recent Oatmeal Stout Beer Recipe 

Category Stout
Recipe Type Extract
. 
Fermentables
 6.6 lbs Munton & Fison light unhopped extract
3.3 lbs Munton & Fison dark unhopped extract
.5 lbs cara-pils malt
.5 lbs black patent malt
.5 lbs roasted barley
.75 lbs steel cut oats
.5 lbs malt-dextrin
 
Hops
 2 oz Sticklbrackt hops (boil)
1 oz Bullion hops (boil)
1 oz Cascade hops (finish)
1 oz Cascade hops (dry)
 
Other
 .25 tsp Irish Moss
 
Yeast 14 grams Whitbread ale yeast
Procedure Last in the series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stove- top method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The Sticklbrackt are added in 1/2 ounce batches at 20 minute intervals, the Bullion 1/2 ounce at a time in between the Sticklbrackt. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done in the primary.

Motor City Madhouse Ale  

Category Brown Ale
Recipe Type All Grain

Fermentables
 8 lbs English 2-row
1 lbs wheat
2.5 lbs clover honey
 
Hops
 1 oz Willamette
1 oz hallertau
 
Yeast WYeast 1007 
Procedure The mash schedule was:
95 degrees for 15 minutes (Acid Rest)
122 degrees for 30 minutes (Protein Rest)
152 degrees for 45-60 minutes (until passed iodine test)

Munich Beer  

Category Lager Pale
Recipe Type All Grain
 
Fermentables
 10 lbs pale alt malt
5 lbs Munich malt
.5 lbs dextrin malt
1.5 lbs amber crystal malt
 
Hops
 5-1/2 grams Hallertauer
1.5 oz Cascade 60 min
.25 oz Cascade 30 min
.25 oz Cascade 15 min
.25 oz Hallertau (dry hop)
 
Other
 1 oz gypsum
1/3 oz Burton H2O salts
 
Yeast Wyeast Munich beer yeast 
Procedure Use standard mashing procedure. Sparge. Boil 90 minutes. Add Hallertauer at beginning of boil. Add 1-1/2 ounces Cascades 30 minutes into boil. Add 1/4 oz Cascades at 60 minutes. Add final 1/4 ounces Cascades for the last 15 minutes. Cool. Pitch yeast. Ferment at 40 degrees for 2 months. Add polyclar, rack to secondary and dry hop with 1/4 oz Hallertau pellets two days later. After a week move to room temperature and let sit for another week. Bottle.

Munich Fest  

Category Lager Amber
Recipe Type All Grain

Fermentables
 6 lbs pilsner malt
3 lbs Munich malt
.75 lbs cara-pils malt
.25 lbs 40L crystal malt
.25 oz black malt (for color)
 
Hops
 6--7 AAUs Hallertauer
 
Yeast 
Procedure For the hop schedule, follow the suggestions in Fix's recipe (above), with multiple additions and the last addition 15 minutes before the end of the boil.

Munich Lager  

Category Lager
Recipe Type All Grain
. 
Fermentables
 2 Kg Canadian 2-row malt grain
1 Kg Munich Lager grain
.75 cups light DME
 
Hops
 2 oz Hallertauer hops
 
Yeast 1 Yeast Lab - Munich Lager yeast 
Procedure I used the decoction mashing procedure found at sierra.stanford.edu in the allgrain.faq. I tested the gravity before boiling and was just shy of 1.050 (what I was aiming for) so I added the 3 cups of DME to bump it up. I added 1oz of the hops at hot break and the rest just 5 minutes before the end of the boil. I did make a starter for the yeast and fermentation was done on the 5th day. I racked it to secondary and lagered for 2 weeks. Filtered, carbonated, relaxed and enjoyed!