Due to popular demand, here are the recipes for the Hefeweizen I brewed on Chaos Communication Camp 2011, and for the Double IPA I brought to camp for tasting.

Let's start with the Hefeweizen. Target volume was 30l. Grain bill:

• 3.0kg pale wheat malt
• 2.4kg Pilsner malt
• 0.6kg CaraRed malt

Bring a volume of 22l brewing liquid (that's water for the uninitiated) to a temperature of 45°C. Add the coarsely ground malt. Rest for 15 minutes. Raise temperature to 68°C. Rest for 60 minutes. Check completeness of conversion using iodine, wait longer if necessary. Raise temperature to 78°C, then lauter. Sparge with 22l of sparge water, also at a temperature of 78°C. Bring wort to a rolling boil. 15 minutes into the boil, add hops (I used about 15g of Amarillo). Boil for another 45 minutes. Remove trub using whirlpool or filter, cool down, pitch yeast (I used the Wyeast 3068 "Weihenstephan"). Ferment for about 5 days, carbonate to about 6g/l.

And now for the Double IPA. Target volume is 14l. Grain bill:

• 3.0kg pale ale malt
• 0.5kg Melanoidin malt
• 0.5kg CaraRed malt

Today, we're having braised beef in a red wine gravy, with dumplings and red cabbage. Here's photos of making it, with updates as cooking progresses. A nice piece of beef. Wash with cold water, dry off. Season with salt, pepper and mustard. Heat oil in a pan. Fry on all sides... ... until you get a nice color everywhere. Take the meat out and put aside. Put some carrots, leek and celery into the pan, fry for a bit. Deglaze with red wine. Set some red wine aside, keep pouring it into the cook. Add beef stock. Put the meat back in. Season with laurel and juniper. Put a lid on the pan. Let it simmer for two hours, turn meat after an hour. Half an hour before the meat is done, start preparing the rest of the food. For the dumplings, we will need croutons. Cut some white bread into cubes... ... and fry in a bit of butter until crispy. It is a good idea to make more than you'll need, it's an excellent snack when the kids come asking when food will be served. I'm cheating on the dumplings here. This stuff is actually edible, in stark contrast to all the ready-made dumplings based on powder. Fill dumplings with croutons... ... form balls ... And place in hot salted water just below boiling point. Make sure water doesn't boil, or you'll end up with a mess. Dumplings are done when they raise to the surface, that takes about 20 minutes. More cheating: this time the red cabbage. I think I'll do a photo love story of how to do dumplings and cabbage from scratch, some other time. Just heat the red cabbage, without boiling it. A happy little meal almost ready to be served. Remove all solid parts from the gravy by putting it through a strainer. Stir a tablespoon of starch with cold water, ... ... bring the gravy to a boil, add the starch, stir, boil for 2 minutes. Everything is ready to be served now. Cut slices off the meat, ... ... and arrange nicely on a plate. Omnomnom!