Ed and I brewed up a Belgian Wit a few weeks ago that is just now ready and it is fantastic. I'll try and save a few for September. Here is my schedule going forward. Any thoughts on these recipes from other homebrewers out there? If I find the time to brew them all, look for a beer party one afternoon in September!

ALTbier

4 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 40.3 %
3 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 30.2 %
2 lbs Munich (Dingemans) (5.5 SRM) Grain 20.1 %
8.0 oz Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 5.0 %
4.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 2.5 %
3.0 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 1.9 %
1.25 oz Hallertauer [4.80%] (35 min) Hops 16.3 IBU
1.50 oz Spalter [3.50%] (35 min) Hops 14.3 IBU
WLP Dusseldorf



Oatmeal Stout

7 lbs. Pale Malt(2-row) Great Britain 1.038 3
.75 lbs. CaraMunich Malt Belgium 1.033 75
.5 lbs. Chocolate Malt America 1.029 350
.5 lbs. Crystal 105L Great Britain 1.033 105
.5 lbs. Roasted Barley America 1.028 450
.5 lbs. Black Patent Malt America 1.028 525
1 lbs. Munich Malt Germany 1.037 8
1.5 lbs. Flaked Oats America 1.033 2
.5 lbs. Cara-Pils Dextrine Malt 1.033 2
1.5 oz. Fuggle Pellet 4.75 25.2 60 min.
1 oz. Goldings - E.K. Pellet 4.75 12.9 30 min.
1 oz. Willamette Whole 5.00 1.4 2 min.
White Labs WLP004 Irish Stout

Centennial IPA
8 lb 2 row
2 lb Vienna
.5 lb Barley, Flaked
.5 Caramel/Crystal Malt - 60L
Centennial Hops
Yeast cultured from 2-hearted ale