2016 NSW Mid Year Case Swap - Tasting & Recipes thread

[DJR]

Spawned from here: http://aussiehomebrewer.com/topic/89611-2016-nsw-mid-year-case-swap/page-9

Let's get the ball rolling.

Feel free to post up your recipe if you want it shared. We can use this thread for tasting too. Looking forward to a few tasty ales...

I'll start...

#8 - DJR - Kolsch.

Pretty standard Kolsch recipe for me, used WLP011 for the first time and floor malted Weyermann Pils as the base malt in this. Step mash. Perle, Saaz and Magnum hops. OG 1046, FG 1012 (I think).

Recipe (pils = Weyermann floormalt pils, wheat = bestmalz wheat and vienna = bestmalz vienna). Note i added about 200g dextrose to the fermenter to get the gravity up.

http://beersmithrecipes.com/viewrecipe/1159284/kolsch-for-case-swap

 

[barls]

View attachment Batch 1 of Abbotsford Dubbel.pdf
couldn't export the recipe i don't know why.
can send the base recipe but above has the details of it in there except the 60g of Hungarian oak in there.

 

[Reman]

Rye Bock
http://beersmithrecipes.com/viewrecipe/1095611/crispy-rye-bock-2

 

[shacked]

Here's my recipe. My gravity was a little higher than expected - it was the first time I used Gladfield Ale malt.

Actual OG: 1.061
Actual FG: 1.015
ABV: 6%
AA: 74%

The 'aroma' addition went in the cube and I also do a 20m whirlpool before cubing.

English IPA

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 6.350
Total Hops (g): 110.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 6.03 %
Colour (SRM): 11.2 (EBC): 22.1
Bitterness (IBU): 50.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
6.000 kg Gladfield Ale (94.49%)
0.250 kg Muntons Crystal 60 (3.94%)
0.100 kg Castle Aromatic Malt (1.57%)

Hop Bill
----------------
40.0 g Challenger Pellet (6.1% Alpha) @ 60 Minutes (Boil) (1.8 g/L)
40.0 g Challenger Pellet (6.1% Alpha) @ 5 Minutes (Boil) (1.8 g/L)
30.0 g Northdown Pellet (8.1% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)

Misc Bill
----------------
7.0 g Calcium Chloride @ 60 Minutes (Mash)
4.0 g Epsom Salt (MgSO4) @ 60 Minutes (Mash)
10.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
White Labs yeast nutrient
Deltafloc

Single step Infusion at 67°C for 60 Minutes (15 min mash out at 76C)
Fermented at 20°C with Danstar Nottingham

Bottled on 25 May, bulk primed to 2.3 vols with dextrose.

 

[Cortez The Killer]

13) Oaked Strong Ale - NSW Caseswap
Brewing Date: March 28, 2016

Batch Size (L): 40.70 Wort Size (L): 40.70
Total Grain (Kg): 14.60
Anticipated OG: 1.080 Plato: 19.39
Anticipated SRM: 15.5
Anticipated IBU: 77.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash temp: 65.5

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
80.8 11.80 kg. Gladfield American Ale Malt Australia 1.067 5
9.6 1.40 kg. Weyermann - Rye Malt Germany 1.006 3
4.8 0.70 kg. Caramel Pils Malt Belgium 1.004 2
4.8 0.70 kg. Special B Malt Belgian 1.003 120

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Bravo Pellet 15.80 77.6 60 min.
40.00 g. Bravo Pellet 15.80 0.0 0 min.
40.00 g. Chinook Pellet 12.40 0.0 0 min.
40.00 g. Bravo Pellet 15.80 0.0 Dry Hop
40.00 g. Chinook Pellet 12.40 0.0 Dry Hop

Yeast
-----
WLP013

Notes: G18 Cl15 E6. Medium toast US oak.

 

[Reman]

Sneak preview, ooooh yeah! Just needs a little more clearing.

 

[barls]

had mine last night and its pretty good now but could do with some age.

 

[contrarian]

Number 2, wet hopped IIPA

Gladfield ale 9397g
Gladfield wheat 386g
Gladfield shepherds delight 386g
Acidulated 271g

Mash for 90 minutes at 63C

25L volume into fermenter

OG 1.080
FG 1.018

ABV 8.0%

Hops

Amarillo 8.2% 74g @60min
Amarillo 8.2% 74g @15min
Newport 12% 100g @0

Hop stand at 85C for 30 minutes. 500g Goldings and 900g cascade wet.

Cracked a cheeky one tonight and it is carbing up well.

 

[waggastew]

Number 16 - Case Swap Schawrzbier

Have had a taste of the kegged version, tasting good. Bottled version will be fully carbed, been bottled since mid-April. Being a lager it will probably best with a week sitting still in the fridge before drinking to get as much yeast out of suspension as possible.

Style: Schwarzbier (Black Beer)
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 38.70 l
Post Boil Volume: 31.20 l
Batch Size (fermenter): 27.00 l   
Bottling Volume: 25.00 l
Estimated OG: 1.050 SG
Estimated Color: 38.3 SRM
Estimated IBU: 30.6 IBUs
Brewhouse Efficiency: 61.00 %
Est Mash Efficiency: 67.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1.00 tsp              Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
5.79 kg               Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        79.7 %        
0.58 kg               Carafa III (525.0 SRM)                   Grain         3        8.0 %         
0.45 kg               Aromatic Malt (26.0 SRM)                 Grain         4        6.2 %         
0.29 kg               Caramunich II (61.0 SRM)                 Grain         5        4.0 %         
0.15 kg               Carafa II (412.0 SRM)                    Grain         6        2.0 %         
30.00 g               Hallertauer [4.80 %] - First Wort 60.0 m Hop           7        14.8 IBUs     
30.00 g               Hallertauer [4.80 %] - Boil 60.0 min     Hop           8        13.4 IBUs     
15.00 g               Hallertauer [4.80 %] - Boil 10.0 min     Hop           9        2.4 IBUs      
28.00 g               Hallertauer [4.80 %] - Boil 0.0 min      Hop           10       0.0 IBUs      
1.0 pkg in 4L starter German Bock Lager (White Labs #WLP833) [ Yeast         11       -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7.27 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 23.45 l of water at 70.3 C          63.0 C        60 min        

Sparge: Batch sparge with 2 steps (5.43l, 21.60l) of 75.6 C water

Notes:
------
- All malts except pils and aromatic went in the vourlaf
- Used a 50% mix of Hallertau Mitt (4%) and Halertau Trad (6%) to even out at 5%AA

 

[Dan Pratt]

# Chocolate Vanilla Porter

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 114 - Chocolate Vanilla Porter
Brewer: Dan W Pratt
Asst Brewer:
Style: American Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Estimated OG: 1.054 SG
Estimated Color: 60.6 EBC
Estimated IBU: 30.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.57 kg Golden Promise Ale Malt Grain 1 71.0 %
0.50 kg Munich Malt (15.0 EBC) Grain 2 10.0 %
0.25 kg Medium Crystal Malt (160.0 EBC) Grain 3 5.0 %
0.20 kg Chocolate Malt (900.0 EBC) Grain 4 4.0 %
0.20 kg Oats, Flaked (2.0 EBC) Grain 5 4.0 %
0.15 kg Black Malt (985.0 EBC) Grain 6 3.0 %
0.15 kg Dark Crystal Malt (250.0 EBC) Grain 7 3.0 %
17.00 g Chinook @ 60m [12.30 %] - Boil 75.0 min Hop 8 26.2 IBUs
10.00 g Chinook - Cube [12.30 %] - Steep Hop 9 4.1 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -

150.00 g Cocao Nibs (Secondary 7 days) Flavor 11 -
2.00 Items Vanilla Bean (Secondary 7 days) Flavor 12 -


Mash Schedule: Porter
----------------------------
Name Description Step Step Time
Mash In Add 28.00 l of water at 46.6 C 45.0 C 0 min
Protein Rest Heat to 68.0 C over 10 min 68.0 C 60 min
Mash Out Heat to 74.0 C over 5 min 74.0 C 20 min


Tried to get carbonation from my first bulk prime and they were low, very low to no carbonation from a mis-calc.

Anyway opened them all and added new carbonation drops which is why they wont be ready till 1st July.

 

[paulyman]

Number 5 (mine). Tried some again this evening. Still not sure about this one, but having never brewed it before or obviously never tried a beer that was only in production between 1916 and 1917 I'm not sure how it is supposed to taste. To me it's got too much yeast character and definitely too crystal sweet despite having none in it and finishing bang on 1.011 as per the recipe.[/quote]

 

[welly2]

Cheers all! Great afternoon, enjoyed some cracking beers. Good on you lot!

This is my English bitter recipe.

Boil 60 minutes
35 IBU
OG: 1.046
ABV: 4.5%


Mash for 60 minutes at 66c


1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins)
3.80 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) 86.4 %
0.35 kg Crystal, Medium (Simpsons) (108.3 EBC) 8.0 %
0.25 kg Brown Malt (Simpsons) (295.5 EBC) 5.7 %
30.00 g Northdown [8.30 %] - Boil 75.0 min 28.8 IBUs
20.00 g Fuggles [5.20 %] - Boil 20.0 min 7.0 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins)
20.00 g Fuggles [5.20 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg SafAle English Ale DCL/Fermentis #S-04


Hope you enjoy.

 

[Weizguy]

Kellerbier recipe below:
Brew date 3/04/2016

Batch Size: 24.00 L Boil Volume: 29.55 L Boil Time: 90 min


3.28 kg Premium Pilsner 67.9 %
1.55 kg Munich II 32.1 %
70.00 gm Hallertauer [4.00%] (60 min) Hops 34.9 IBU
53.00 gm Hallertauer Mittelfrueh [4.00%] (0 min)

1 Pkgs Munich Lager II - PC release (Wyeast Labs #W2352) [Starter 1000 ml] Yeast-Lager

Measured Original Gravity: 1.053 SG
Measured Final Gravity: 1.012 SG
Estimated Color: 10.6 EBC
Bitterness: 34.9 IBU
Actual Alcohol by Volume: 5.3 %

Mash Profile Name: Double Infusion, Medium Body
Mash Grain Weight: 4.83 kg

This lager has a significant and slightly fruity, floral hop character that invites you back for another sip.
Please allow a week or two for carbonation, unless you prefer to drink it as a cask ale at room temp. If so, tuck in now and provide feedback.
*maybe pour into and drink from a litre stein or glass boot

 

[Fatgodzilla]

#20 Woolies Special.

Okay, I lied. It's really from Coles

No. Okay, it's an American style stout. By this I mean it's closer in style to American stout than traditional English style.

Let me explain.

1kg of standard (bland) honey in the boil (get back to me if you can find anything remotely honey about it). Standard grain bill using MO, black malt and black wheat malt. Large handful of oats in mash for a bit of body. Cascade at 60 minutes, aiming around 30IBU. Can't remember exact amount. 1.074 into fermenter. German ale WY1007. A week into the ferment, inserted about 40g of Vic Secret (or Ella is it now?) for a few days. Aiming to throw a bit of aroma in and maybe a bit of hop bite. 1.022 final gravity. One Coopers bottling lolly per long neck.

Anyway, the bottle is carbed, but early tasting is somewhat green. After discussions with people, I've now decided WY 1007 likes a long bottling time. Suggest drink in September or later.

No can of goo was hurt in the production of this recipe.

:beerbang:

 

[Dan Pratt]

Drinking #5 Paulyman bronzed brews Tooths Ale.

Estery aroma, almost a hint of banana.

Very thin to watery mouthfeel.

Reasonably balances, not sure of the ibu. Certainly not bitter or any astrigency.

Drinks quite well, would be refreshing on a summer day.

Carbonation when opened seemed low but in the glass holds low to medium.

It has a kit kilo flavour to it which is due to the 50% sugar I'd say.

 

[Dan Pratt]

# 5 Tooths Ale from Paulyman

 

[n87]

#6 Heady topper clone

This is a recipe put together by one of our club members endisneigh. I had quite a few 'samples' when we were there last and they were superb.

Type: All Grain
Batch Size: 50.00 l
Boil Size: 55.97 l
Boil Time: 60 min
End of Boil Vol: 54.08 l
Final Bottling Vol: 46.00 l

Est Original Gravity: 1.075 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.7 %
Bitterness: 111.0 IBUs
Est Color: 12.2 EBC
Measured Original Gravity: 1.068 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 7.7 %
Calories: 642.2 kcal/l

7.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 50.4 %
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 36.0 %
1.40 kg Munich, Light (Joe White) (17.7 EBC) Grain 10.1 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3.6 %

60.00 g Magnum [14.10 %] - Boil 60.0 min Hop 34.5 IBUs
60.00 g Cascade [6.40 %] - Boil 30.0 min Hop 12.1 IBUs
60.00 g Simcoe [13.50 %] - Boil 30.0 min Hop 25.4 IBUs
60.00 g Centennial [8.20 %] - Boil 12.0 min Hop 8.4 IBUs
60.00 g Columbus (Tomahawk) [16.30 %] - Boil 12.0 min Hop 16.7 IBUs
60.00 g Simcoe [13.50 %] - Boil 12.0 min Hop 13.9 IBUs
60.00 g Cascade [5.50 %] - Dry Hop 6.0 Days Hop 0.0 IBUs
60.00 g Simcoe [13.00 %] - Dry Hop 6.0 Days Hop 0.0 IBUs
60.00 g Centennial [10.00 %] - Dry Hop 4.0 Days Hop 0.0 IBUs
60.00 g Chinook [13.00 %] - Dry Hop 4.0 Days Hop 0.0 IBUs
60.00 g Columbus (Tomahawk) [14.00 %] - Dry Hop 4.0 Days Hop 0.0 IBUs
60.00 g Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 0.0 IBUs

1 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -
2.64 tsp Yeast Nutrient (Primary 3.0 days) Other 13 -


After bottle priming comes into play, I expect this to be ~8.1% Co-Brewer tends to be a little heavy handed with the carbonation


#23 Baltic Porter

Dont have a recipe for this one, Nick packaged it up for me, but never got around to sending me the recipe

OG: 1.070
FG: 1.016
ABV: 7.1% (~7.5% after priming)

 

[barls]

just updated with some dates on the list here
#216

 

[Peter80]

Attached recipe for my beer. Hobgoblin was one of the first UK beers I tried way back in the day (that was not Guinness or Kilkenny) and also a beer that my English work mates and I drank when I was in Mt Isa and so it is a beer i have been working on. Started with the Orfey version but added wheat (it is something I have done with most of my beers but am now going to start moving away from).

Southern Brown Ale

Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 15.6 (EBC): 30.7
Bitterness (IBU): 33.6 (Rager)

80.67% Maris Otter Malt
8.4% Wheat Malt
4.2% Carapils (Dextrine)
4.2% Simpsons heritage crystal
2.52% Chocolate

0.4 g/L East Kent Golding (5.8% Alpha) @ 60 Minutes (Boil)
0.8 g/L Fuggles (4.2% Alpha) @ 60 Minutes (Boil)
0.6 g/L Styrian Golding (4.8% Alpha) @ 60 Minutes (Boil)
0.6 g/L Fuggles (4.2% Alpha) @ 20 Minutes (Boil)
0.6 g/L Styrian Golding (4.8% Alpha) @ 20 Minutes (Boil)
1 g/L Fuggles (4.2% Alpha) @ 0 Minutes (Aroma)
1 g/L Styrian Golding (4.8% Alpha) @ 0 Minutes (Aroma)


Single step Infusion (BIAB) at 67°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Danstar Windsor

 

[Weizguy]

Started drinking tonight.
Commenced with the Arrogant clone, by yum beer. Very drinkable, even at 7% abv. #19
Clean ferment and no discernible alcohol character.
Nice crystal character, but a little underdone, as compared to my memory of a fresh Arrogant.
Closer than any of my Arrogant clones, on the crystal character, but still about 10% short of the sweetness I recall.
The hop character is good, but not outstanding. For me, the hop aroma has faded a bit and the same for the hop flavour.
Drinkability was good. Would like more fresh grapefruit hop character.
I admit that I am prejudiced by previously making an Arrogant clone, but still enjoyed this one.

#2 by contrarian. First impression was a bitter, malty IPA. Second impression, I got vinegar and cherry, and I assumed it was an historical IPA, with Brettanomyces character.
After that, I could not deny the Brett character, and started to enjoy it. It really enhanced the flavour of the triple cream Brie I was eating alongside.
The bottle opened with a pop, and produced a little stand of foam above the top of the bottle. I thought, "Its' a boy" and giggled to myself.
As the beer warms the malt becomes more prominent, and I really appreciate the historical IPA flavours, as the bitterness dries out the finish.
Malt complexity, with low phenolics and strong bitterness make this beer exciting.
Last guzzle, malt, vinegar, cherry aroma, Malt dominant flavour, complex and quirky, with low phenolics and silky finish. Lingering bitterness, yet malty finish.
Summary: Not what I was expecting, but nonetheless exceptional , with a lasting impression of historical IPA characters.

Finishing beer:
My HUB Barleywine/ half bottle - brewed at a club event and a cube was allocated to each attendee.
Mine was fermented using Wyeast American Ale II yeast, to dryness of about 1.004 from 1.100 - approx 13% abv
Tawny port aroma and flavour, but malty. Alcohol not not so strong unless you breathe into the glass (edit: then it burns your eyes)
Some alcohol character, and warmth, with sweet, clean, nutty malty finish. Nice work, Keith from Potters.
Also augments the creaminess of the Brie.
Works well with dark chocolate too, with it's dry finish.
Aroma, slightly woody with the yeast included.

Thanks, guys, for a great night. Looking forward to a few more.