FFF Nanobrewery - Recipe & Brewing Notebook

Alice Few, Dave Lange, Carrie Cone, Warren Baltimore, Jim McCarter, Kelley Duffied McCarter, Libbie Soden, Lee Dwelle, Paige Murray, John Kershaw

 
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Recipes - USA  
  1. Extra Bitter I
  2. Nut Brown Ale
  3. Libbie's Light Weight
  4. Extra Bitter 2
  5. Jim Lassoie Memorial Wheat
  6. Dr. Dan's Sludge Stout
  7. Libbies Light II
  8. April Fool's Amber Ale
  9. Extra Bitter III
  10. Nut Brown Ale
  11. Libbie's Medium Weight
  12. Extra Bitter IV
  13. 1990 Christmas Ales
    Ginger Ale (1990 Xmas)
    Spice Ale (1990 Xmas)
  14. Extra Bitter (Simple)
  15. St. Patrick's Day Brew
  16. Nut Brown Ale III
  17. Crystal Ale
  18. Trappist Ale
  19. Amber Ale
  20. German Altbier
  21. Oatmeal Stout
  22. Crystal Spice Ale
  23. Dark Crystal Ale
  24. Trappist Ale
  25. German Alt
  26. American Ale
  27. English Mild
  28. Light Nut Brown Ale
  29. Oatmeal Cookie Stout
  30. Sleepy Time Root Beer
  31. Oatmeal Stout 2 (OS/2)
  32. Schon India Pale Ale
  33. Raspberry Crystal Ale
  34. Kellie's Crystal Ale
  35. Zap Stout
  36. Rain-out Crystal Ale
  37. Equinox India Pale Ale
  38. Harvest Eclipse Stout
  39. Looking Glass ESB
  40. 1996 Christmas Ale
  41. Oatmeal Stout 3 (OS/2)
  42. IPA 97
  43. Crystal 97 Ale
  44. 1997 Christmas Ale
  45. Kershaw Celtic
  46. King Wenceslas Ale
  47. IPA 99
  48. Nollag Stout
  49. Cheech & Chong's Smokin' Stout
  50. "Spice Reigns Again" Winter Ale
Recipes - Canada
  1. Canberry Stout
  2. Winter White I
  3. #4 - A hefeweizen
Oatmeal Stout
Brewed: 21 Mar 1993
Bottled: 10 Apr 1993
Quantity Ingrediants
7.5 lbs. British pale malt
1 lb. flaked or cooked pearled barley
1 lb. roasted barley 1
lb. rolled Quaker oats
8 oz. British crystal malt
8 oz. dextrin malt
1 1/4 oz. Eroica (11.4) leaf hops (or Northern Brewer)
1/2 tsp. Irish Moss
1 tsp. CaCO3
  Irish Ale Yeast

Original recipe from Nate Clement:

FFF Nanobrewery ingredient modifications as follows:

6 lbs. Telford's Pale Extract 1.5 lbs. Domestic Light Dry Malt Extract 1 lb. Flaked Barley 1 lb. Quaker Oats 1 lb. Dextrin Malt 1 lb. English Crystal Malt 1 tsp. Calcium Carbonate 1/2 tsp. Irish Moss 2 oz. Eroica Hops English Ale Yeast

Mash grains in 10 quarts of 130 F water. Protein rest for 30 minutes. Raise temperature by adding 6 quarts of boiling water and continue starch conversion at 150 F for 15 minutes. Complete conversion by raising to 155 F and holding for 1 hour. Sparge with five gallons of water at 168 F. Boil 90 minutes with hop additions as specified above. Pitch yeast at 75 F in nearly 6 gallon carboy.

Soak, then bring to boil flaked barley, oats, crystal malt, dextrin malt. Add calcium carbonate to water, add malt extract, sparge other grains into wort. Boil 30 minutes, add 1 oz. hops, boil 1 hour, and 1 oz. hops for finishing.

Pitch yeast on 25 March 1993.

Comment At bottling had a very sweet, smooth flavor. Can't wait for it to become carbonated.