50th Birthday

[humulus]

Problem..... my mate wants me to make an A.G beer for his birthday,but they are mega swill drinkers!!!!!
the question is.....what could i knock up from our recipe data base to (fool,convince them what real beer is like!!!)
any advise at all would be appreciated!!
cheers humulus

 

[barls]

this went well at the last one i went to

barls drinking lager

Selected Style and BJCP Guidelines
3A-European Amber Lager-Vienna Lager

Minimum OG: 1.046 SG Maximum OG: 1.052 SG
Minimum FG: 1.010 SG Maximum FG: 1.014 SG
Minimum IBU: 18 IBU Maximum IBU: 30 IBU
Minimum Color: 10.0 SRM Maximum Color: 16.0 SRM


Recipe Overview
Wort Volume Before Boil: 27.00 l Wort Volume After Boil: 20.00 l
Volume Transferred: 20.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.037 SG Expected OG: 1.050 SG
Expected FG: 1.015 SG Apparent Attenuation: 69.5 %
Expected ABV: 4.7 % Expected ABW: 3.7 %
Expected IBU (using Tinseth): 27.7 IBU Expected Color (using Morey): 11.3 SRM
BU:GU ratio: 0.55 Approx Color:
Mash Efficiency: 85.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 12 degC


Fermentables
Ingredient Amount % MCU When
Australia Joe White Export Pilsner 1.500 kg 39.7 % 1.0 In Mash/Steeped
Weyermann Munich I 1.500 kg 39.7 % 4.4 In Mash/Steeped
Weyermann Vienna Malt 0.500 kg 13.2 % 0.6 In Mash/Steeped
Australia Joe White Wheat (RAW) 0.200 kg 5.3 % 0.1 In Mash/Steeped
Weyermann Carafa Special II 0.075 kg 2.0 % 13.0 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
NZ Green Bullet 12.5 % 12 g 21.3 Loose Pellet Hops First Wort Hopped
German Spalt Select 4.5 % 20 g 6.4 Loose Pellet Hops 15 Min From End
German Spalt Select 4.5 % 20 g 0.0 Loose Pellet Hops Dry-Hopped


Other Ingredients
Ingredient Amount When


Yeast
White Labs WLP920-Old Bavarian Lager

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (65C/149F)

Step Type Temperature Duration
Rest at 65 degC 60
Raise to and Mash out at 71 degC 0

 

[Cocko]

Had EVERY magaswill drinker who visits end up draining THIS!

Or maybe THIS! If they can handle a CPA


:icon_cheers:

 

[argon]

If they don't mind a coopers do a search for pocket beers Aussie pale ale. One of the best aussie style beers I've ever had.

Edit; here it is;

Recipe: Toybox Sparkling Ale
Brewer: Dave
Style: Aussie Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 31.90 L
Estimated OG: 1.050 SG
Estimated Color: 8.3 EBC
Estimated IBU: 35.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.25 kg Pale Malt (Barrett Burston) Grain 90.43 %
0.40 kg Wheat Malt (Barrett Burston) Grain 8.51 %
0.05 kg Crystal Malt - 60L (Thomas Fawcett) Grain 1.06 %
25.00 gm Pride of Ringwood [10.00 %] (60 min) Hops 28.8 IBU
15.00 gm Pride of Ringwood [10.00 %] (10 min) Hops 6.3 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.00 tsp Yeast Nutrient (Boil 10.0 min)
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min)
1 Starter Coopers Ale (from bottle) (Coopers #-) Yeast-Ale

Mash Schedule: Single Infusion, Light Body = 63.0 C and mash out.

Change bittering addition up or down to hit target 35 IBU. Eg. last year it was 30g of 8.3%AA.

Important to drink 3 stubbies of Coopers Sparkling or Pale Ale and grow up the dregs in a 600ml starter for 48-72hrs.

Pitched @ 18degrees - hold Ferment at 18-19 for 4 days, then let it get up to 20 for 2days, Took out of fridge on Day 6.
Kegged on day 7. It's a malt muncher .

Takes 2 weeks for this beer to meld - mainly for that late addition of hops to settle and make way for the esters to really shine.