Dark Belgian Mild (brewed 03 DEC 2011)

Grain bill (mashed for 45 min at 155°F)
1/2 lb Chocolate Wheat Malt (GR391C)

1/2 lb Special B

1/2 lb Crystal 75L

1/4 lb Carafoam

1/2 lb Belgian Aromatic

1/4 lb Rye

1-1/2 oz Peat smoked

Extract/fermentables
6 lb Light LME

5 fluid oz Belgian Candy Sugar

Hop schedule 

Bittering	2 oz Willamette flowers 4.8%AA
Flavoring	NA
Aroma	NA
Dry	NA

Adjuncts
Whirfloc tablet

Yeast

Safebrew S-33 Belgian Ale Yeast (2 x 10g pkg)

O.G. = 1.048

F.G. = 1.019

Bottled 14 FEB 2011

Rye Stout II

Grain bill (steep for 30 min at 155°F)
1 lb Caramunich

4 oz Roasted barley

4 oz Black patent

9 oz Chocolate

5 oz Rye

1 oz Peat smoked

Extract/fermentables
6 lb Light LME

Hop schedule

Bittering	2 oz Ahtanum pellets 5.5%AA
Flavoring	NA
Aroma	NA
Dry	NA

Adjuncts
Whirfloc tablet

Yeast

Danstar Nottingham Ale

O.G. = 1.053

Old Guy Rye Ale

I liked the rye stout so much, I thought I would try a rye ale. I made this recipe up for the 2006 Harvest Moon Octoberfest cabin party. It was pretty well balanced (better than the preceding year's amber ale) with a slight spicy after taste. I used flaked wheat and didn't use any clarifiers, so this was a very cloudy beer. But it tasted great. This was the first time I used the Safale US-56 dry yeast. It took right off in the primary and finished well. This keg lasted 32.5 hours.

Grain bill (steep for 60 min at 155°F)

1 lb Crystal 40
1 lb Vienna
8 oz CaraFoam
8 oz Rye Malt
4 oz Flaked Wheat

Extract/fermentables

8 lb Ultralight LME (only boiled for the last 15 minutes)

Hop schedule

Bittering	1 oz Magnum pellets 14.4% - 1 hr.
Flavoring	1.5 oz Willamette whole - 4.4% - 20min.
Aroma	1 oz Cascade whole - 4.4% - 1 min.

Yeast

Safale US-56 Dry Yeast

O.G. = 1.068
F.G. = 1.019
abv = 6.49%

Rye Stout

I saw a rye stout recipe in one of my favorite books, The Brewmaster's Bible, and adapted it for my own use. This mini-mash recipe makes a very dark stout (despite using pale LME as a base) with strong roasted flavors and a dry finish. As I drink this keg, it has become one of my favorite homebrews.

Grain bill (steep for 60 min at 155°F)
1 lb Crystal (75°L)
8 oz Black Roasted
8 oz Chocolate
5 oz Rye Malt
4 oz Flaked Wheat

Extract/fermentables
7 lb Pale LME

Hop schedule

Bittering	0.5 oz Magnum pellets (14.4%AA) 1 oz Willamette (4.4%AA)
Flavoring	1 oz Willamette (20 min.) 0.5 oz Hallertauer Pellet (4.5%AA) (10 min)

Yeast
White Labs English Ale (WLP002)

O.G. = 1.056
F.G. = 1.017