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| Fred's Original Oatmeal Pilsner From Fred Waltman |   |
| Extracts and Grains |
| | 3 lbs flaked oats (pregelatinized)
6 lbs Domestic 6-row
1 lb Domestic 2-row |
| Hopping Schedule |
| | .7 oz Hallertau (6.3%) for 60 min)
0.5 oz Strisselspalt (2.3%) for 15 min)
0.5 oz Strisselspalt (2.3%) for 5 min) |
| Yeast and Additives |
| | Wyeast 2124 (Bohemian Lager) |
| Brewing Specifics |
| | Mix one pound of 6-row with Oatmeal and 5 quarts of water. Heat to 150 deg and hold for 20min, then bring to boil. Meanwhile, mash remaining grains at 122 deg. Slowly add the oatmeal mash to the main mash -- temperature should stablilize at 152 deg (adjust with hot/cold water). If Strisselspalt hops are not available, substitute Saaz. Ferment at 50 deg. |
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| Holiday Ale From Fred Waltman | |
| Extracts and Grains |
| | 4 lbs Domestic 2-row
3 lbs English Pale Ale
2 lbs Gambrinus Honey Malt
2 lbs Brown Malt
2 lbs Gambrinus Munich 100
8 oz Baird Crystal 140°L |
| Hopping Schedule |
| | 0.5 oz Columbus (15%) @ 60 min
0.5 oz Columbus (15%) @ 20 min |
| Yeast and Additives |
| | 1 tbl ground ginger @ 10 min
1 tsp allspice @ 10 min
1 tsp whole cloves @ 10 min
1 tsp nutmeg @ 10 min
4 cinnamon sticks @ 10 min
Wyeast 1028 London Ale |
| Brewing Specifics |
| | Optionally add 1 pound of honey
Mash all grains at 152°F
For extract version replace all grains but Crytsal with 6 lbs amber malt syrup and 3.3 pounds dark malt syrup. |
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| Pumpernickel Ale From Fred Waltman | |
| Extracts and Grains |
| | 5 lbs Domestic 2-row
2 lbs Gambrinus Munich 100
1 llb Gambrinus Honey Malt
3 lbs Malted Rye
8 oz Baird Crystal 140·L |
| Hopping Schedule |
| | 0.5 oz Columbus (15%) @ 60 min
0.5 oz Columbus (15%) @ 20 min
0.5 oz Columbus (15%) @ 10 min
0.5 oz Columbus (15%) @ 0 min |
| Yeast and Additives |
| | Wyeast 1056 American Ale |
| Brewing Specifics |
| | Mash all grains at 158°F (Yes, this is high)
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|
| Gotlandsdricke From Harrison Gibbs | |
| Extracts and Grains |
| | 5 lbs Beachwood Smoked Malt
2 lbs 2-row
1 lb honey |
| Hopping Schedule |
| | None |
| Yeast and Additives |
| | 4lbs juniper (boughs with berries)
Red Star Bread Yeast (yes, bread yeast) |
| Brewing Specifics |
| | Boild the washed juniper in water for 1 hour. Use as much water as your brewpot will safely hold. Reserve this liquid. Mash the grains as you would normally. Sparge with the juniper liquid. Add honey and boil for 1 hour. Cool and add yeast.
Drink after one week fermentation (Prime normally as you would beer.)
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| Troy's Pumpkin Ale From Troy Bommelaere | |
| Extracts and Grains |
| | 6.00 lb. Light Dry Malt Extract
0.50 lb. Scottish Caristan 37L
1.00 oz. Breiss American Chocolate
1.00 lb. Fresh Pumpkin (1 inch cubes) |
| Hopping Schedule |
| | 1.00 oz. Hallertau 6.4% (60 min - 24 IBUs) |
| Yeast and Additives |
| | One 2 inch Cinnamon stick (30 min)
1 1/4 tsp Nutmeg (15 min)
1 1/4 tsp Mace (15 min)
1/2 tsp Powdered Ginger (15 min)
Wyeast American Ale
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| Brewing Specifics |
| | Steam pumpkin cubes for 10 or 15 minutes (until tender). Then stir grains into 3 quarts of 160 degree F water. Add steamed pumpkin cubes, cover and steep for 30 - 45 minutes. Heat about a quart of water to 170 F. When the grains and pumpkin have steeped, strain the liquid into the brewpot and sparge with the quart of 170 degree water.
Secondary: add dry spice mix (below). Ferment for 7 days
Dry Spice Mix:
To sanitize spice mix, boil 1 cup water for 5 minutes, turn off heat, add following spices.
1 Cinnamon Stick
1 tsp Nutmeg
1 tsp Mace
1 1/2 gram fresh Ginger
Cool mixture and add to fermenter. |
