Lamplighter Ale

Meant to be enjoyed during the evening.

7C. Düsseldorf Altbier - Based off a recipe by Jamil Zainasheff.

Malt bill:
6 lb Pils
1.6 lb Vienna
1.6 lb Weyermann Munich I
0.6 lb Weyermann CaraMunich III
0.104 lb Weyermann Carafa II

Hops bill:
0.66 oz Horizon (13.6% AA, Pellet)
0.5 oz Tettnanger (4.5% AA, Whole)

Yeast: WhiteLabs WLP029 German Ale/Kolsch

OG: 1.050

FG: 1.011

ABV: 5.1

IBU: 44

SRM: 21

Wielerkoers Ale

Did you know that Roeselare is the home to the Nationaal Wielermuseum?  No?  That's the National Cycling Museum for you non-Dutch speaking types.  Apparently Roeselare and the Belgians have enough of a passion for two-wheeled transportation that they have a nice little museum dedicated to the sport in the town.

You can read more about it here.  Make sure your translator is at the ready.
http://www.wielermuseum.be/

Now on to the recipe.  This is a Flanders Red taken from Jamil Zainasheff's recipe on Beer Du Jour, not Brewing Classic Styles.  Here is the link to the original.
http://beerdujour.com/Recipes/Jamil/The_Jamil_Show_-_Flanders_Red_Ale.html

The exciting part of this is that it will be brewed, then blended with other beers from the same recipe, then wine barrel aged!  Awesome!

Here is my adaptation for my brewing system.


3.6 lbs. Pilsener
4 lbs.  Vienna Malt
0.4 lbs. Aromatic Malt
2.4 lbs. Munich Malt
0.4 lbs. CaraMunich Malt
0.4 lbs. Special B Malt
0.4 lbs. Wheat Malt

.7 oz. EK Goldings @60 min

2  packets of Wyeast Roeselare blend

OG: 1.059
FG: 1.011 (or less)
ABV: 6.2
IBU: 16
SRM: 19