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I brewed a half batch (2.5 gallons) of Oatmeal Stout today.

Grains
4 lb British 2-Row
4 oz Crystal 60L Malt
4 oz Chocolate Malt
8 oz Oatmeal

Hops
.75 oz Kent Goldings (bittering)

Mashed all the grain with ~1.5 gallons of water at 150 deg F for 60 minutes. Sparged with 2 gallons of water at 170 deg F for about 45 minutes.

Brought to boil and added the bittering hops. Boiled for 60 minutes.

Cooled to ~75 deg F and transfered to a glass carboy.

Pitched one vial of White Labs WLP004 Irish Ale yeast.

O.G. 1.050

I brewed a half batch of a Piraat Belgian IPA clone today.

Here’s the ingredient list:

Grain and Fermentables
8.50 lb Belgian CaraPilsner Malt
.25 lb Caramel 20L Malt
2 oz Belgian Caramel Vienna Malt
2 oz Belgian Aromatic Malt
9.2 oz Clear Candi Sugar

Hops and Spices
.3 oz Centennial Hop pellets (bittering)
.5 oz Styrian Goldings (flavor)
.25 oz Styrian Goldings (aroma)
.5 tsp ground Coriander
.5 tsp Sweet Orange Peel

Mashed all the grain with 2.8 gallons of water at 150 deg F for 90 minutes. Sparged with 2 gallons of water at 170 deg F for about 30 minutes.

Added candi sugar and brought wort to a boil. Added bittering hop and boiled for 60 minutes. Added flavor hop and .25 tsp of coriander and boiled for another 10 minutes. Added aroma hop plus .25 tsp of coriander and orange peel and boiled for a final 5 minutes.

Cooled to ~75 deg F and transfered to a 3 gallon carboy.

Pitched one activator packet of Wyeast 3787 Trappist High Gravity yeast.

O.G. 1.100

This is the Belgian IPA fermenting. I’ve never seen such an active fermentation before.