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Anawbs Recipes

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wee stu

wee stu's brury - hand made beers, award winning l
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big d said:
would be good to see any ahb place getters post there winning recipes for others to try.
[post="79410"][/post]​
Jye said:
Is there any chance of starting a thread and the guys who had beers that placed posting their recipes?
[post="83665"][/post]​
Hopefully others will follow suit.

Anyway here is The Fat Bastard (it's Scottish and it's Stout!) to get the ball rolling.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: The Fat Bastard
Brewer: wee stu
Asst Brewer:
Style: Dry Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 28.62 L
Estimated OG: 1.048 SG
Estimated Color: 40.1 SRM
Estimated IBU: 34.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.10 kg Rice Hulls (0.0 SRM) Adjunct 1.9 %
4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 75.6 %
0.50 kg Crystal Rye Malt (Thomas Fawcett) (80.0 SRGrain 9.5 %
0.30 kg Roasted Barley (Joe White) (710.0 SRM) Grain 5.7 %
0.19 kg Chocolate Malt (350.0 SRM) Grain 3.6 %
0.10 kg Carafa Special I (Weyermann) (320.0 SRM) Grain 1.9 %
0.10 kg Carapils (Weyermann) (2.0 SRM) Grain 1.9 %
25.00 gm Target [10.00%] (60 min) Hops 24.7 IBU
31.00 gm Goldings, [4.00%] (30 min) Hops 9.4 IBU
0.57 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 5.29 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.81 L of water at 72.4 C 66.0 C 60 min
 

Aaron

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Well unfortunately I didn't get my brews in for ANAWBS :(

I had to settle for judging. But here is one that served me well in SABSOSA. Hope that is OK.....



BeerSmith Recipe Printout - www.beersmith.com
Recipe: Aaron's Pale Ale
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Estimated OG: 1.055 SG
Estimated Color: 10.6 SRM
Estimated IBU: 29.8 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.20 kg Munich, Light (Joe White) (9.0 SRM) Grain 91.2 %
0.50 kg Wheat Malt, Light (Hoepfner) (2.0 SRM) Grain 8.8 %
20.00 gm Amarillo Gold [8.50%] (60 min) Hops 22.1 IBU
5.00 gm Amarillo Gold [8.50%] (45 min) Hops 5.0 IBU
5.00 gm Amarillo Gold [8.50%] (1 min) Hops 0.9 IBU
5.00 gm Amarillo Gold [8.50%] (5 min) Hops 0.9 IBU
6.00 gm Amarillo Gold [8.50%] (Dry Hop 21 days) Hops -
0.25 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 5.70 kg
----------------------------
Name Description Step Temp Step Time
Step Add 11.40 L of water at 71.9 C 66.0 C 90 min
 

Tony

Quality over Quantity
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My belgian Tripple:

23 L batch

5kg Weyermann Bohemien pils malt (73.5%)
1 KG home made candi sugar (light golden colour) (14.7%)
500g IMC munich malt @ 12 ebc (7.4%)
300g Torified Wheat (4.4%)

20G styrian goldings @ 4.5 %AA - FWH
30g Styrian goldings @ 4.5%AA - 90 min boil
30g SAAZ @ 4% AA - 60 min boil
1/2 tablet irish moss - 15 min boil

OG - 1.080
FG - 1.014


brewed with WLP830 at 19 to 20 deg.

comments- gets you dizzy quick B)

cheers

tony
 

AndrewQLD

RED ON WHITE IPA
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here's one of mine too.

Recipe: Andrews Decoction Pilsner
Brewer: Andrew Clark
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 21.50 L
Boil Size: 27.11 L
Estimated OG: 1.051 SG
Estimated Color: 3.6 SRM
Estimated IBU: 37.1 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 91.8 %
0.25 kg Munich Malt (9.1 SRM) Grain 5.1 %
40.00 gm Hallertauer, New Zealand [5.80%] (60 min)Hops 24.3 IBU
20.00 gm Hallertauer, New Zealand [5.80%] (20 min)Hops 7.4 IBU
10.00 gm Hallertauer, New Zealand [5.80%] (40 min)Hops 5.3 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830) [StarterYeast-Lager


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 4.90 kg
----------------------------
Name Description Step Temp Step Time
Protein Rest Add 14.70 L of water at 54.9 C 50.0 C 20 min
Saccharification Decoct 5.98 L of mash and boil it 66.0 C 45 min
mash out and recircDecoct 6.59 L of mash and boil it 78.0 C 10 min


Notes:
------
Longer and more complex than straight infusion. Slightly darker color but a definate malty taste when put into secondary after 10 days fermentation.

ANAWBS 2nd place
 

Tony

Quality over Quantity
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OOPS... :rolleyes:

The yeast in the tripple should read

WLP570
 

Guest Lurker

Big Dog Brewing
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Tony said:
OOPS... :rolleyes:

The yeast in the tripple should read

WLP570
[post="83905"][/post]​
Hi Tony
You should see an edit button below any post you wrote which would allow you to fix the yeast. Best to fix it in the original post as there will be a lot of cutting and pasting recipes from these posts.
 

Jazman

Fishweide BrauHaus
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also from me a silver medal and third place in the 2003 comp in the cont lager section my first partial

1 can cooper bavarian lager

1.5 kilo light munich
1.5 kilo pils malt

30 grams hallertua 60 mins
30 grams hallertau 5 mins

wyeast 2206

it is a bitter beer
 

Tony

Quality over Quantity
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Thanks GL

Didnt know about that.

Will use in future

cheers
 

Kai

Fermentation Assistant
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Both my placegetting beers for ANAWBS were fairly simple, nothing exciting or different in the recipe, although the wheat beer was brewed as a base for a raspberry wheat, I split the batch in two and kept half as a normal wheat.

Aussie Ale mash paddle

Brewed 20/05/05

Volume 11L
OG 1.046
FG 1.008
ABV ~5%
26 IBU

approx. 60% efficiency

2.5kg JW Ale
250g wheat
100g JW crystal

20g goldings 5.9% @ 60
650mL coopers ale yeast

mashed at 65C for 60 minutes
fermented at 17-20C
bottled 29/5/05


Wheat beer

brewed june-july 2005

Volume 21L
OG 1.048
FG 1.010
ABV ~5.1%
15 IBU

~68% efficiency

2.5kg wheat
2.25kg pils
250g carapils

30g tettnanger (4.2%) @ 60
Schneider Edel Weisse recultured yeast

mashed at 68C for 40 minutes
fermented at 20-22C
 

wee stu

wee stu's brury - hand made beers, award winning l
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And here's a contribution from Batz:


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Batz ALT #3
Brewer: Batz
Asst Brewer:
Style: Dusseldorf Altbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 33.49 L
Estimated OG: 1.054 SG
Estimated Color: 14.3 SRM
Estimated IBU: 52.9 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg JWM Light Munich (10.0 SRM) Grain 75.3 %
1.00 kg JWM Traditional Ale Malt (3.0 SRM) Grain 18.8 %
0.25 kg Weyermann Caramunich II (63.0 SRM) Grain 4.7 %
0.06 kg TF Pale Chocolate Malt (254.0 SRM) Grain 1.1 %
65.00 gm Spalter [6.30%] (60 min) Hops 45.9 IBU
20.00 gm Spalter [6.30%] (15 min) Hops 7.0 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.31 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.84 L of water at 70.1 C 64.0 C 45 min


Notes:
------
MASHED AT 65C

-------------------------------------------------------------------------------------
 

Barry

To thine own self brew
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Good Day
I have put my recipe for my Ockoberfest at oz.craftbrewer.org/Recipes/
 

Ross

CraftBrewer
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Barry said:
Good Day
I have put my recipe for my Ockoberfest at oz.craftbrewer.org/Recipes/
[post="85584"][/post]​
Any chance of repeating it here Barry?
 

Ross

CraftBrewer
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Here's my winning APA:

LCPA
American Pale Ale


Type: All Grain
Date: 29/05/2005
Batch Size: 26.00 L
Brewer: Ross
Boil Size: 37.72 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 48.0 Brewhouse Efficiency: 75.0
Taste Notes: Gorgeous - Rich amirrillo on the nose - hasn't the resiny finish of LCPA

Ingredients

Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 59.8 %
1.50 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 25.6 %
0.50 kg Munich, Dark (Joe White) (15.0 SRM) Grain 8.5 %
0.20 kg Caramunich Malt (56.0 SRM) Grain 3.4 %
0.15 kg Crystal (Joe White) (72.0 SRM) Grain 2.6 %
14.00 gm Northern Brewer [9.90%] (85 min) Hops 14.7 IBU
26.00 gm Cascade [4.50%] (25 min) Hops 7.5 IBU
13.00 gm Amarillo Gold [8.50%] (15 min) Hops 5.5 IBU
13.00 gm Cascade [4.50%] (15 min) Hops 2.9 IBU
13.00 gm Amarillo Gold [8.50%] (90 min) (Mash Hop) Hops 2.4 IBU
26.00 gm Cascade [4.50%] (5 min) Hops 2.1 IBU
33.00 gm Amarillo Gold [8.50%] (20 min) (Aroma Hop-Steep) Hops -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 5.1 %
Bitterness: 35.1 IBU Calories: 500 cal/l
Est Color: 8.9 SRM Color: Color
Mashed at 65c - Batch sparge.
 

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