Not So Oatmeal Beer Recipe

Category Stout
Recipe Type Extract

Fermentables
 3.3 lbs Munton & Fison plain light extract
4 lbs Alexanders pale unhopped extract
.5 lbs black patent malt
.25 lbs roasted barley
.5 lbs crystal or cara-pils malt
.5 lbs steel cut oats
 
Hops
 1 oz Hallertauer hops (boil)
.75 oz Fuggles hops (boil)
1 oz Cascade hops (finish)
.5 oz Cascade hops (dry)
 
Other
 .5 tsp Irish Moss
 
Yeast 14 grams Muntona ale yeast
Procedure This is the third of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stovetop method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done after 4 days in the primary.

Not So Pale Ale  

Category Pale Ale
Recipe Type All Grain

Fermentables
 8 lb Munton & Fison 2-row pale malt
2 oz U. S. Chocolate malt
 
Hops
 1 oz Northern Brewer pellets (60 min. boil)
.5 oz Willamette flowers (30 min. boil)
.5 oz Herrsbrucker plug (15 min. boil)
.5 oz Herrsbrucker plug (add at end of the boil; steep 15 min.)
.5 oz Herrsbrucker plug (dry hops, last 5 days in secondary)
 
Other
 .5 tsp Irish Moss
 
Yeast WYeast 1098 (Whitbread) 
Procedure Infusion mash for 75 minutes at 150-155 F. 3 days in primary. 11 days in secondary. Finings and dry hops added after day 6.

Nothing Exceeds Like Excess  

Category Barleywine
Recipe Type Partial Mash

12 lbs 2-row pale malt
2 lbs Munich malt
2 lbs crystal malt
4 lbs Edme light extract
4 lbs Alexander's light extract
4 oz dark molasses
.25 cup priming sugar
 
Hops
 2.5 oz Northern Brewer @8%
1.5 oz Kent Goldings @5.2%
.5 oz Hallertauer @2.8%
.5 oz Cascade @5.2%
 
Yeast champagne yeast 
Procedure Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conversion 2 hours at 150-141 degrees. Mash out 5 minutes at 168 degrees. Sparge at 168 degrees. Boil wort 2-1/2 hours. 90 minutes after start of boil, add extracts, molasses, and Northern Brewer hops. 30 minutes later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and Cascade hops.

Not-So-Sweet Beer (Steam)  

Category Steam Beer
Recipe Type Extract

Fermentables
 6.6 lbs M&F amber extract
.25 lbs toasted barley
.25 lbs crystal malt
 
Hops
 1-3/4 oz Northern Brewer hops
 
Yeast Vierka lager yeast 
Procedure Steep toasted and crystal malts. Boil wort with hops for 45 minutes. Chill and pitch. Age in carboy for 2 weeks.

Nuggets Pale Ale  

Category Pale Ale
Recipe Type Extract
 
Fermentables
 1.6 Lbs Light DME
0.40000001 Oz 237 Lovibond Crystal DME
 
Hops
 0.1 Oz Perle hops, 6.6% a/a
0.15000001 Oz Nugget hops, 11.7% a/a
0.1 Oz Cascade hops, 6.0% a/a
 
Yeast Winsor Ale
Procedure Note that crystal dme was for color and is optional. Boil: 60 minutes @ 0 mins: add malts + nugget hops @ 30 mins: add perle hops @ 55 mins: add cascade

Number 17  

Category Lager Pale
Recipe Type Extract
. 
Fermentables
 3.3 lbs plain light malt extract
2.2 lbs maltose
 
Hops
 .75 oz Cascade hops (boil)
.75 oz Cascade hops (finish)
 
Yeast yeast cultured from a Sierra Nevada bottle
Procedure The maltose is a cheap rice-malt mix obtainable from oriental markets. Boil malt, hops, and maltose in 2-1/2 gallons of cold water. In last 2 minutes, add the finishing hops. The yeast was cultured from a bottle of Sierra Nevada pale ale. By the next day, the yeast did not seem to start, so I added a packet of Vierrka lager yeast. Rack to secondary after one week. After another week, prime with 3/4 cup corn sugar and bottle.