Smooth

This one's another one for the lady. Should be ready in time for her younger brother and his WIFE to visit. The wort was slick from all the oil in the oats...flaked barley was my addition to try and get a little foam in the finished product. The rest (hop sub aside) is basically JZ's Oatmeal Stout recipe.

Batch #35
'bout Damn Time Oatmeal Stout
--9.5lbs Scot. Golden Promise
--1lb Flaked Oats
--1lb Flaked Barley
--0.75lb Pale Chocolate
--0.75lb Victory
--0.5lb Crystal 75L
--0.5lb Black Roasted Barley
--2oz Willamette 4.6%AA (60min)
--1/4tsp supermoss (15min)
--WLP002 English Ale Yeast, 1.5L starter
OG: 1.065
FG: 1.023
ABV: 5.5%
IBU: ~25

Single infusion mash, 17qts at 154F for 60min. I attempted a mash-out at 170, but my water wasn't quite ready. Instead of waiting the 5 extra minutes, I ended up only hitting about 160 or so for a 10 minute rest. Fly sparged 2.5gal to make 6.25...I guess flaked grains absorb more than I expected. Boiled for 60 minutes total. Mash efficiency just shy of 70%.

Haus Seeblick Hefeweizen

Another commission. Group ski trip this time, so something that will appeal to craft/home brew noobs and old pros alike.

Batch #34
Haus Seeblick Hefeweizen
--5lbs Ger. Pils
--4.5lbs Am. White Wheat Malt
--1lb Flaked Wheat
--4.5AAU Liberty (1oz 4.5%AA, 60min)
--2.25AAU Liberty (0.5oz 4.5%AA, 2min)
--WLP300 Hefeweizen Yeast, 1.1L starter
OG: 1.050
FG: 1.010
ABV: 5.25%
IBU: ~17

Single infusion mash, 16qts at 155F for 60min...let it fall a bit to around 152F. Batch sparged with 16qts to collect just under 6.75gal. Boiled for 90 minutes total. No clarifier. Mash efficiency just shy of 70%.

More beer for Les' money

Les volunteered to bankroll a couple brews since I'm not getting a paycheck and he's been drinking it up. So, this one's for him - literally, he bought it, he gets (most of) it. Based on the BYO recipe for a clone of Shiner Bock, it's an American dark lager. I subbed in brown sugar because I didn't have grits (or time for a cereal mash this week) and corn syrup just adds fermentable sugar and no flavor. I also used Pils instead of 6-row, and light munich malt since the Vienna was hiding until after I'd mixed my grains together. And I opted for German lager yeast since I couldn't find fresh Mexican. So maybe it's closer to a Dunkel. We'll see how it turns out.

Batch #33
Black Eye Lager
--4.5# German Pils
--1.5# Light Munich
--0.66# Crystal 60L
--1oz Brit Roast Barley
--0.7# Brown Sugar (15min)
--4.3AAU Willamette (1oz, 4.3%AA, 60min)
--1.3L starter of WLP830 German Lager Yeast
OG: 1.044
FG: 1.009
ABV: 4.6%
IBU: ~15

Mashed in to 152 in 7qts water, held for 60min. Attempted to mash-out to 168 with 3qts boiling water, but temp fell too fast. Sparged over ~45min with 5gal at 170F to collect 6.5gal wort at SG 1.030...80% efficiency. Half tsp gypsum in the mash water, another half in the sparge. Pitched at 60F, sitting in the garage.