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	© 2010 ralf GOMM http://www.ralfGOMM.com	GOMM BEER is an almost century old tradition: Brewed since 2007, my recipes typically use malt extract, DME and several pounds of grain malt to reduce brewing time compared to traditional all-grain brewing. I emphasize the use of yeast starters and a long, cold lagering period during secondary fermentation for Lager and Pils style beers. Although I use small portions of grain, I typically 'mash out' at 170-175F. Here are a few traditional GOMM BEER recipes:
		GOMM Summer Ale Bold flavors and very refreshing. I use 3/4 to 1 cup of sugar to yield strong bottel carbonation. OG: 1048 1lb. Briss Carapils, steep for 30min at 150F 1lb. German Munich, steep for 30min at 150F 2lb. Extra Light DME, boil for 60min 3lb. Extra Light DME, boil for 15min 1/2oz. Tettnanger, boil for 60min 1/2oz. USA Cascade, boil for 30min 1/2oz. USA Cascade, boil for 5min 1oz. Orange zest, boil for 5min 1oz. Lime zest, boil for 5min Nottingham Ale Yeast (#Y005) + yeast starter
		GOMM Recession Triple Developed in fall 2008 to help getting people's minds of economic turmoil. One 22fl.oz. bottle is enough to exactly do that! After a 3month bottle aging period, you will be rewarded with a strong and hoppy beer with an incredible head. OG: 1075 1lb. Briess Caramel 80L, steep for 20min at 160F 6lb. Golden Malt Extract, boil for 60min 3lb. Golden Light DME, boil for 60min 1oz. Glacier, boil for 60min 1oz. Glacier, boil for 20min 2oz Glacier, boil for 5min Irish Ale Yeast (Wyeast #1084) + yeast starter 1oz. Tettnager for dry hopping in 2nd fermenter
		GOMM IPA This is really just my attempt to copy one of my favorite beers: Bell's Two Hearted IPA. Nothing better than the smell and taste of hops and then some. OG: 1064 1/2lb. Chrystal 15L, steep for 45min at 155F 1/2lb. Carapils, steep for 45min at 155F 1lb. Vienna Malt, steep for 45min at 155F 2lb. Pilsen Malt, steep for 45min at 155F 5lb. DME Light, boil for 60min 1/2oz. Centennial, boil for 60min 1/2oz. Centennial, boil for 45min 1/2oz. Centennial, boil for 30min 1/2oz. Centennial, boil for 15min 1/2oz. Centennial, at flameout American Ale Yeast (Wyeast #1272) + yeast starter 1oz. Centennial for dry hopping in 2nd fermenter
		GOMM Hefe Hefeweizen is a simple, refreshing German style of beer whose main characteristics are determined by very low flocculating yeasts that produce a cloudy end product. I like to use the Weihenstefan yeast since it is widely used by many German brewers. OG: 1043 2lb. Pale Wheat, steep for 45min at 155F 1lb. German Pils, steep for 45min at 155F 4lb. DME Wheat, boil for 60min 1oz. Tettnanger, boil for 60min Weihenstephan Weizen Yeast (Wyeast #3068)
		GOMM Lager * Malty, lightly hopped and very smooth. During secondary fermentation, I dial the fridge down to 35F for 4-6 weeks. OG: 1052 3lb. Pilsen DME, boil for 60min 4.5lb. Pilsen Malt Extract, boil for 15min 1oz. Saaz, boil for 60min 1oz. Hallertau, boil for 30min Bavarian Lager Yeast (Wyeast #2206) + yeast starter *) WARNING: I am still tuning this recipe. Not yet happy...