Winter's Tavern Winter Ale Beer Recipe

Category Spiced Beers
Recipe Type Extract

Fermentables
 7 lbs Alexanders Pale Malt Extract
20 oz Clover Honey
1 lbs British Cara-Pils
1 lbs Crystal (40L)
2 lbs klages 2-row (for partial mash of cara-pils)
.25 lbs Chocolate Malt
 
Hops
 .5 oz Chinook Pellets (12%) (60 minute boil)
.5 oz Cascade Leaf (7%) (30 minute boil)
1 oz Hersbrucker Plugs (2.9%) (30 minute boil)
.5 oz Hersbrucker Plugs (10 minute steep)
.5 oz Hersbrucker Plugs (2 minute steep)
.5 oounce Cascade Leaf (7%) (Dry hopped in secondary)
 
Other
 3 ea 3" cinnamon sticks
1 tsp whole cloves
1 tsp ground Allspice
2 oz grated fresh ginger
6 pods cardamom - slightly crushed
 
Yeast Wyeast American Ale 
Procedure Performed partial mash of cara-pils, crystal and klages as described in CJOHB. Added all other fermentables and brought to a rolling boil. Added hops as indicated as well as all spices for the last 10 minutes of the boil. Cooled in ice bath for approximately 30 minutes before moving to bucket with 2 gallons cold water to reduce oxidation. Let sit for 1 hour and then racked off trub into primary. (Spices, etc. included in the primary fermenter.) Pitched approximately 1 liter yeast starter, attached blow-off tube and had a cold one.

Wit

Category Belgian Ale
Recipe Type Partial Mash
 
Fermentables
 4 lbs DeWolf-Cosyns "Pils" malt
3 lbs flaked (unmalted) wheat (cracked wheat works fine)
6 oz rolled oats
1 cup corn sugar (priming)
 
Hops
 1 oz Saaz hops (3.2% AA)
 
Other
 1 oz bitter Curacao orange peel
.75 oz sweet orange or tangerine peel
.75 oz fresh ground coriander seed
.5 oz fresh ground anise seed
A pinch of ground cumin
10 ml 88% food-grade lactic acid (at bottling)
 
Yeast BrewTek "Belgian Wheat" yeast 
Procedure Dough-in grains with 3 gallons of soft water at ~90F. Protein rests:
30 minutes @ 117F
30 minutes @ 122F
30 minutes @ 126F (at this point, the wheat appears dissolved)
Pull first decoction; thickest third of the mash
Heat decoction to 160F, rest 15 minutes
Heat decoction to boiling, boil 15 minutes
Return boiling decoction to rest mash and stir.
Mash temperature should be near 145F. Rest 15 minutes.
Pull second decoction; thickest third of the mash
Heat decoction to 160F, rest 10 minutes
Heat decoction to boiling, boil 10 minutes
Return boiling decoction to rest mash and stir.
Mash temperature should be near 162F. Rest 15 minutes.
Check starch. If not converted, rest longer.
Mash-out: 10 minutes @ 170F
Sparge: 5 gallons @ 170F
Boil 60 minutes, adding hops at the beginning. Spices are added in the last 10 minutes of the boil or at knockout. I used a single- stage ferment (as I usually do). OG: 1.038. TG: 1.002.
Adding the lactic acid rather than biologically souring the beer is definitely a shortcut, and one that adds time to the processing, as it takes longer after bottling for the flavors to "marry" than for conditioning to develop. If you have a lactobacillus culture in your possession that will do the job, have at it.
 

Wit Christmas  

Category Wheat Beer
Recipe Type All Grain

Fermentables
 11 lbs German 2-row pils
1.5 lbs flaked oats
 
Hops
 .5 oz Cascade 45 minutes
.5 oz Cascade 30 minutes
1 oz Saaz 15 minutes
1 oz Saaz steep
 
Other
 9-1/2 lbs flaked wheat
.75 oz Centennial 90 minutes
10 grams coriander in boil
70 grams curacao in boil
2.5 grams coriander in secondary
 
Yeast Belgian White Wyeast #3944 
Procedure Mash in 110F (43.3C) 10 min. Boost to 128F (53.3C) 30 mins . Boost to 158F (70C) 50 mins.
Add spice 10 minutes before knockout.