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> Community Autumn & Winter Brews -- Recipes, Take Your Choice or Do Them All!
just-cj
post Sep 6 2006, 04:21 AM
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Below are the finalized recipes for the community ales that we've been creating. There will be a bunch of recipes to pick through, so pick through them and brew what looks good to you. Post comments, questions, substitutions, additions, tasting comments, whatever. Good luck!

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Community Autumn Ale, all-grain
75% efficiency, 5.5 gallons, OG = 1.055, FG = 1.014, IBUs = 30, SRM = 20

Grain Bill
3.75 pounds Wheat malt [alternative: half light wheat and half dark wheat]
3.75 pounds Vienna malt
1.75 pounds Maris Otter [alternative: another pale 2-row malt]
1 pound toasted oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.5 pounds Biscuit malt]
0.5 pounds Special B [alternative: CaraAroma or dark crystal]
0.5 pounds Aromatic [alternative: Melanoidin]
0.25 pounds chocolate wheat [alternative: regular chocolate malt or Carafa II]

Hop Bill
1.5 oz Spalt (4.5% alpha) for 30 minutes [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
1.5 oz Mt Hood (5.0% alpha) for 30 minutes [alternative: Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Basic Directions
Mash grains in 3.5 gallons of water @150F for 60 minutes. Sparge with enough 170F water to allow for 5.5 gallons of wort after a 60-minute boil. Boil for 30 minutes, add hops, boil for 15 minutes, add whirlfloc and yeast nutrient, and boil for final 15 minutes. Chill to <75F. Ferment at 65-68F for one week or until fermentation is complete.

=============

Community Autumn Ale, partial mash
50% efficiency, 5.5 gallons, OG = 1.055, FG = 1.014, IBUs = 30, SRM = 20

Grain Bill
5.5 pounds wheat DME
1 pound Vienna
1 pound Toasted Oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.5 pounds Biscuit malt]
0.75 pounds Special B [alternative: CaraAroma or dark crystal]
0.75 pounds Aromatic [alternative: Melanoidin]
6 ounces chocolate wheat [alternative: regular chocolate malt or Carafa II]

Hop Bill
1.5 oz Spalt (4.5% alpha) for 30 minutes [increase to 1.75 oz if doing a partial boil] [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
1.5 oz Mt Hood (5.0% alpha) for 30 minutes [increase to 1.75 oz if doing a partial boil] [alternative Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed in partial mash
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Basic Directions
Mash grains in 1.5 gallons of water @150F for 60 minutes. Collect runnings and pour over grains one time. Then rinse grains with 1.5 gallons of water @170F. (If doing a full boil, top up with enough water to allow for 5.5 gallons of wort after a 60-minute boil.) Boil for 30 minutes and add hops. Boil for 15 minutes, turn off burner, add DME, mix well, and bring back to a boil. Add whirlfloc and yeast nutrient and boil for final 15 minutes. Chill to <75F, topping up to 5.5 gallons if necessary. Ferment at 65-68F for one week or until fermentation is complete.

=============

And here's a version for those of you who want to make something with pumpkins.

=============

Community Autumn Pumpkin Ale, all-grain
75% efficiency, 5.5 gallons, OG = 1.055, FG = 1.014, IBUs = 30, SRM = 20 or maybe a bit darker

Grain Bill
3.75 pounds Wheat malt [alternative: half light wheat and half dark wheat]
3.75 pounds Vienna malt
3 pounds pumpkin (bake meat from pumpkins until soft) [option: add pumpkin pie spices to secondary]
1 pound toasted oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.5 pounds Biscuit malt]
0.5 pounds Special B [alternative: CaraAroma or dark crystal]
0.5 pounds Aromatic [alternative: Melanoidin]
0.25 pounds chocolate wheat [alternative: regular chocolate malt or Carafa II]

Hop Bill
1.5 oz Spalt (4.5% alpha) for 30 minutes [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
1.5 oz Mt Hood (5.0% alpha) for 30 minutes [alternative: Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Basic Directions
Mash grains in 3.5 gallons of water @150F for 60 minutes, adding meat from baked pumpkins to the mash after about 20 mins. Sparge with enough 170F water to allow for 5.5 gallons of wort after a 60-minute boil. Boil for 30 minutes, add hops, boil for 15 minutes, add whirlfloc and yeast nutrient, and boil for final 15 minutes. Chill to <75F. Ferment at 65-68F for one week or until fermentation is complete.

=============

I don't think a partial-mash version of this is doable -- the pumpkin has to be mashed, and adding 3 pounds of pumpkin would mean making a larger partial-mash, and I think that would be beyond the capacity of most extract/partial-mash brewers. Sorry. (IMG:style_emoticons/brewboard/sad.gif)

This post has been edited by just-cj: Sep 6 2006, 04:25 AM
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just-cj
post Sep 6 2006, 04:52 AM
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Okay, let's see what we can do for you Winter Ale guys! There's a partial-mash version of this one, although I'm not real happy with it.

=============

Community Winter Ale, all-grain
70% efficiency, 5.5 gallons, OG = 1.090, FG = 1.020, IBUs = 60, SRM = 30

Grain Bill
6 pounds Wheat malt [alternative: half light wheat and half dark wheat]
6 pounds Vienna malt
3 pounds Maris Otter [alternative: another pale 2-row malt]
1.5 pounds toasted oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.75 pounds of Biscuit malt]
0.75 pounds Special B [alternative: CaraAroma or dark crystal]
0.75 pounds Aromatic [alternative: Melanoidin]
6 ounces chocolate wheat malt [alternative: regular chocolate malt or Carafa II]
1 pound DME (mix in one gallon water and boil down to 1-2 pints; add resulting syrup with 15 min left in boil) [option: boil down first gallon of runnings instead] [alternative: 2 quarts of maple syrup -- NOT pancake syrup, but pure maple syrup]

Hop Bill
1 oz Magnum (14.5% alpha) for 60 min [alternative: your favorite bitterning hop]
2 oz Spalt (4.5% alpha) for 30 minutes [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
2 oz Mt Hood (5.0% alpha) for 30 minutes [alternative: Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Spice Option
Add appropriate amounts of: nutmeg, star anise, clove, pepper and/or cinnamon in secondary.

Basic Directions
Mash grains in 6 gallons of water @150F for 60 minutes. Sparge with enough 170F water to allow for 5.5 gallons of wort after a 90-minute boil. Boil for 30 minutes, add Magnum bittering hops, boil for 30 minutes, add Spalt and Mt Hood flavor hops, boil for 15 minutes, add whirlfloc and yeast nutrient, and boil for final 15 minutes. Chill to <75F. Ferment at 65-68F for one week or until fermentation is complete.

=============

Community Winter Ale, partial mash
50% efficiency, 5.5 gallons, OG = 1.090, FG = 1.020, IBUs = 60, SRM = 30

Grain Bill
6 pounds wheat DME
4 pounds light or extra light DME
1 pound Vienna
1 pound Toasted Oatmeal (lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day) [alternative: 0.5 pounds Biscuit malt]
0.75 pounds Special B [alternative: CaraAroma or dark crystal]
0.75 pounds Aromatic [alternative: Melanoidin]
6 ounces chocolate wheat [alternative: regular chocolate malt or Carafa II]
1 pound DME (mix in one gallon water and boil down to 1-2 pints; add resulting syrup with 15 min left in boil) [alternative: 2 quarts of maple syrup -- NOT pancake syrup, but pure maple syrup]

Hop Bill
1 oz Magnum (14.5% alpha) for 60 min [increase to 1.5 oz if doing a partial boil] [alternative: your favorite bitterning hop]
2 oz Spalt (4.5% alpha) for 30 minutes [increase to 2.5 oz if doing a partial boil] [alternative: U.S. Saaz, U.S. Tettnanger, or German Spalt Select]
2 oz Mt Hood (5.0% alpha) for 30 minutes [increase to 2.5 oz if doing a partial boil] [alternative: Liberty or Vanguard]

Other
British Ale yeast (brewer's choice)
gypsum as needed
whirlfloc or Irish moss at 15 minutes
yeast nutrient at 15 minutes [recommendations: Servo, BrewVint Yeast Fuel, or Wyeast nutrient]

Spice Option
Add appropriate amounts of: nutmeg, star anise, clove, pepper and/or cinnamon in secondary.

Basic Directions:
Mash grains in 1.5 gallons of water @150F for 60 minutes. Collect runnings and pour over grains one time. Then rinse grains with 1.5 gallons of water @170F. (If doing a full boil, top up with enough water to allow for 5.5 gallons of wort after a 60-minute boil.) Boil for 30 minutes, add Magnum bittering hops, boil for 30 minutes, add Spalt and Mt Hood flavor hops, boil for 15 minutes, add whirlfloc and yeast nutrient, and boil for final 15 minutes. Chill to <75F. Ferment at 65-68F for one week or until fermentation is complete.

=============
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MattMacLeod
post Sep 6 2006, 06:21 AM
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Nice! Will definately be trying the Winter Brew. Good work, CJ.
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just-cj
post Sep 6 2006, 06:41 AM
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Are you going with the "boil down" method or the maple syrup option?
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beerknight
post Sep 6 2006, 07:17 AM
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This may be a silly question, but on the oatmeal - is this just regular "Quaker Oats" type oatmeal? I don't think I've ever used it before.

Thanks.
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VanderBeer
post Sep 6 2006, 09:46 AM
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CJ, if the autumn ale is brewed this weekend, the 9th, do you think it will be ready to consume October 14th?

I'd like to make a 10 gal batch, and split it to pumpkin in half. Should I add pumpkin to primary, or pull off 1/2 the beer, add pumpkin and boil another 15 minutes? ideas?
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dime0000
post Sep 6 2006, 11:16 AM
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QUOTE(beerknight @ Sep 6 2006, 07:17 AM) *
This may be a silly question, but on the oatmeal - is this just regular "Quaker Oats" type oatmeal? I don't think I've ever used it before.

Thanks.


you'll want "flaked oats". either the stuff you buy at your brew shop, or *instant* oats so you can add it directly to the mash.

if you really want to use regular, non-instant oatmeal, you have to cook it first before adding it to the mash.

EDIT: with regular oatmealm i think you'd have to toast it as the direction state, but then cook it like you were making yourself oatmeal... am i right here, folks?

This post has been edited by dime0000: Sep 6 2006, 11:18 AM
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beerknight
post Sep 6 2006, 12:29 PM
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QUOTE(dime0000 @ Sep 6 2006, 12:16 PM) *
you'll want "flaked oats". either the stuff you buy at your brew shop, or *instant* oats so you can add it directly to the mash.

if you really want to use regular, non-instant oatmeal, you have to cook it first before adding it to the mash.

EDIT: with regular oatmealm i think you'd have to toast it as the direction state, but then cook it like you were making yourself oatmeal... am i right here, folks?


Thanks, I wasn't sure about that...

I'm definatley thinking about trying at least the Autumn brew, and maybe the winter later. The Autumn w/o the Pumpkin - I have another recipe for that one that has been popular with friends
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BitterBastard
post Sep 6 2006, 12:37 PM
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QUOTE(VanderBeer @ Sep 6 2006, 10:46 AM) *
I'd like to make a 10 gal batch, and split it to pumpkin in half. Should I add pumpkin to primary, or pull off 1/2 the beer, add pumpkin and boil another 15 minutes? ideas?

Do yourself a favor and check out any of the many threads on this site for ideas on spices to add to this pumpkin beer. It won't taste right without at least some pumpkin pie spices (cinnamon, allspice, nutmeg, cloves). Many people also use molasses or brown sugar as well. Sorry CJ, I should've piped up earlier!

My favorite thread on pumpkin ales is the style of the week thread from last year. I'd link to it but the BB search engine seems to be taking a nap.
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slothrob
post Sep 6 2006, 03:50 PM
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QUOTE(VanderBeer @ Sep 6 2006, 10:46 AM) *
CJ, if the autumn ale is brewed this weekend, the 9th, do you think it will be ready to consume October 14th?

I'd like to make a 10 gal batch, and split it to pumpkin in half. Should I add pumpkin to primary, or pull off 1/2 the beer, add pumpkin and boil another 15 minutes? ideas?


I believe pumpkin needs to be mashed.

QUOTE(dime0000 @ Sep 6 2006, 12:16 PM) *
you'll want "flaked oats". either the stuff you buy at your brew shop, or *instant* oats so you can add it directly to the mash.

if you really want to use regular, non-instant oatmeal, you have to cook it first before adding it to the mash.

EDIT: with regular oatmealm i think you'd have to toast it as the direction state, but then cook it like you were making yourself oatmeal... am i right here, folks?


I believe you can use "instant" or "quick" oats, if you want to get them from the supermarket, or "flaked" oats from the LHBS, without having to cook them yourself before mashing. If I remember right, the difference between "instant" and "quick" oats is that instant oats have been chopped into smaller pieces.
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frjeff
post Sep 6 2006, 04:42 PM
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I am looking forward to trying the autumn partial mash recipe.....I have never toasted grains myself though before, although I am quite intrigued as to the outcome.

When toasting the oats, do they need to be stirred regularly? How evenly do I have to toast them, or does it matter?
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just-cj
post Sep 6 2006, 05:42 PM
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QUOTE(VanderBeer @ Sep 6 2006, 11:46 PM) *
CJ, if the autumn ale is brewed this weekend, the 9th, do you think it will be ready to consume October 14th?
I'm not sure, but based on other beers I've made with a complex grain bill, I'd say . . . maybe. If you get a good healthy ferment, then primary should be done within a week. If you're kegging, you can transfer it directly to a keg then, let it condition for a couple weeks, then transfer to another keg for serving -- that gives you another week to condition and carbonate in your fridge. If you're bottling, then it's going to be even tighter. A week in primary, a week in secondary, two weeks in the bottle. Doable and the beer will most likely be good, but it also most likely won't be at its prime.
QUOTE
I'd like to make a 10 gal batch, and split it to pumpkin in half. Should I add pumpkin to primary, or pull off 1/2 the beer, add pumpkin and boil another 15 minutes? ideas?
Not a good idea. As slothrob said above, the pumpkin needs to be mashed. Throwing it into the boil will just result in a lot of nasty starches in your beer, not what you're looking for for sure. You could go ahead with the 10-gallon batch, pumpkin and all, and then spice up half of it and let the other half ferment as normal. But, once you add spices to a beer, the conditioning time generally lengthens a lot -- so if you did that, the half with the pumpkin pie spices most likely wouldn't be ready by the 14th.
QUOTE(BitterBastard @ Sep 7 2006, 02:37 AM) *
Do yourself a favor and check out any of the many threads on this site for ideas on spices to add to this pumpkin beer. It won't taste right without at least some pumpkin pie spices (cinnamon, allspice, nutmeg, cloves). Many people also use molasses or brown sugar as well. Sorry CJ, I should've piped up earlier!

My favorite thread on pumpkin ales is the style of the week thread from last year. I'd link to it but the BB search engine seems to be taking a nap.
No problem -- the pumpkin option was kind of a sudden thing -- someone mentioned that they wouldn't mind doing something with pumpkins, and that got me thinking, so I just went for it after we got the basic recipe going.

About spices, I've had pumpkin beers without the spices and some with -- there is definitely a difference. And, if you use the spices, you really don't even need to put the pumpkin in there! It does give a subtle flavor when used without the spices, and it adds a nice hazy orange color, but leave it out, add the spices and you still have a nice pumpkin pie beer.

And here's the pumpkin ale style of the week thread. (IMG:style_emoticons/brewboard/smile.gif)
QUOTE(frjeff @ Sep 7 2006, 06:42 AM) *
When toasting the oats, do they need to be stirred regularly? How evenly do I have to toast them, or does it matter?
When I did mine before, I stirred every 10 minutes or so, just to make sure that the top ones didn't burn. If you mist them lightly with water, that will speed things up, so once they start browning, you should make sure you watch them carefully. When I did mine, the house started smelling like oatmeal cookies, and then like over-baked oatmeal cookies. That's about the time I took them out and let them cool -- but go by color rather than smell. Of course, you don't want a scorched or burnt smell, so if you start smelling that, take them out immediately.
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VanderBeer
post Sep 7 2006, 10:18 AM
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Thanks for everyones help. I will likely ferment the 10 gallons in one fermenter, then rack into cornies and add a pint or quart of "spice tea" to one. Just leave the pumpkin out all together. Kinda cheating, but I'm working with a tight schedule. This recipe looks scrumptdeli- iscious!

This post has been edited by VanderBeer: Sep 7 2006, 10:19 AM
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just-cj
post Sep 7 2006, 02:39 PM
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If anyone's interested in doing a partigyle brew for the winter and autumn beers, go here to discuss. The resulting recipe will be posted back here once things are figured out.

Come to think of it, even if you're not interested in doing it but might have some insight on how to do it efficiently, stop by the thread and let us know. (IMG:style_emoticons/brewboard/smile.gif)
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Mabinogion
post Sep 7 2006, 02:49 PM
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CJ, when are you going to give us a good stout recipe? Pardon me if you already have, but I'm in dire need of one. Something Imperial, with a chocoloate, coffee finish.
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