Scrum Diddley Umscious Nut Brown Ale

Recipe Type: All Grain
Yeast: Nottingham Slurry from Born to be Mild
Batch Size (Gallons): 5.5
Target OG: 1.054
Target FG: 1.012
IBU: 22.7
Boiling Time (Minutes): 60
Color: 16.3 SRM
Primary Fermentation (# of Days & Temp): 14 @ 63
Secondary Fermentation (# of Days & Temp): 14 @63
Crash Cool 5 days at 40

Grist:
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
Additions:
.50 oz Fuggles [4.50%] (60 min)
.50 oz Willamette [4.70%] 60 min
1.00 oz Goldings, East Kent [5.80%] (10 min)

Mash In Add 15.75 qt of water at 167 F 154.0 F 60 min
Mash out with 1.25 gallons 185 degree water
Sparge with 3.50 gallons 170 degree water
Actual OG 1.053
The hydrometer sample tastes amazing, looking forward to seeing the results off the prior yeast cake

What The Helles

Munich Helles is a very light German beer that was created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers. It is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.
Grist:
7.5 lb Pilsner (2 Row) Ger (2.0 SRM)
.50 lb Munich Malt (9.0 SRM)
.50 lb Vienna Malt (3.5 SRM)
0.25 lb Cara-Pils/Dextrine (2.0 SRM)
Hops:
1.5 oz Tettnang [3.20%] (60 min)
Yeast:
1 tube German Ale/Kolsch (White Labs #WLP029) Yeast-Ale in a 600ml starter-24hr

Mash in 2.85 gallons 165 degree water for 90 minutes, target 154
Mash out with 2 gallons 180 degree water
Sparge with 3.50 gallons 170 degree water

*Pilsner malt, boil 90 minutes
Mash at 154 for 90 minutes.
Super easy beer to make, should be a crowd pleaser for the macro crowd over the upcoming holidays.
Target OG 1.042 Actual OG 1.048

Miss Saison

This ale melds Old World ingredients in a new school style. French malted barley, English oats and Belgian yeast create honey & black pepper flavors. Lively Slovenian hops provide the floral, apricot and peach notes-Like the Euro, a collaboration of European countries. Let's just hope this one's a bit more successful!
Grist:
8.75 lbs Franco-Belges Pilsner Malt
0.63 lb. Simsons Golden Naked Oats
0.63 lbs. Weyermann Acidulated Malt
0.63 lbs. Belgian Aromatic Malt
Hops:
0.25 oz Styrian Goldings (First Wort Hop, add to wort as it drains from mash
tun)
0.25 oz Columbus (60 min)
1.75 oz Styrian Goldings (0 min)

Yeast:
WLP550-Belgian Ale
Mash schedule:
Sacch’ Rest: 148° F for 60 minutes
4 gallons 162 degree water
Mashout: 168° F for 10 minutes-1 gallon
Sparge 3.25 gallons 170 degree water
Actual OG 1.050
Ferment at 68 for 3 days, then slowly raise the ambient temperature to 75.