Christmas lotto 2014 recipe thread

[Judanero]

I've had nothing but cracking beers so far, and by all reports so have the other winners...

If anyone who took part in the lotto wouldn't mind posting their recipes here because there's quite a few I wouldn't mind giving a go (and easier than asking individually for every recipe!).

Cheers and well done to all so far :beer:

 

[slcmorro]

Kohatu Clusterfuck (American IPA)

Original Gravity (OG): 1.069 (°P): 16.8
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.78 %
Colour (SRM): 9.9 (EBC): 19.4
Bitterness (IBU): 58.7 (Average - No Chill Adjusted)

46.15% Pilsner
30.77% Vienna
7.69% Caramunich I
7.69% Rye Malt
7.69% Torrified Wheat

1 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.5 g/L Cluster (5.7% Alpha) @ 30 Minutes (Boil)
0.5 g/L Kohatu (6.8% Alpha) @ 30 Minutes (Boil)
0.5 g/L Cluster (5.7% Alpha) @ 10 Minutes (Boil)
0.5 g/L Kohatu (6.8% Alpha) @ 10 Minutes (Boil)
0.5 g/L Cluster (5.7% Alpha) @ 0 Minutes (Boil)
0.5 g/L Kohatu (6.8% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05


Quaffers Quandry #2 (American Pale Ale)

Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 3.9 (EBC): 7.7
Bitterness (IBU): 51.8 (Average - No Chill Adjusted)

53.4% Pilsner
29.13% Golden Promise Malt
11.65% Torrified Wheat
5.83% Carapils (Dextrine)

0.7 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
0.7 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
0.7 g/L Citra (11.1% Alpha) @ 10 Minutes (Boil)
0.7 g/L Cluster (6.2% Alpha) @ 10 Minutes (Boil)
0.7 g/L Ella (14% Alpha) @ 10 Minutes (Boil)

Dry hop with 40gm of eah while cold conditioning.


Single step Infusion at 63°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[mosto]

Challenge Accepted (ESB)

20L batch, BIAB, no chill

OG - 1.045
FG - 1.011
IBU - 33.2
SRM - 8
ABV - 4.5%

4kg Marris Otter
0.25kg Medium Crystal

Challenger 10g @ 60 min
Challenger 50g cube hopped
Challenger 20g dry hopped for 4 days

Yeast - Safale S04

Mash in @ 67c, rest for 60 min
Raise to 78c mash out, rest for 10 min

Boil for 60 min

Fermented for 10 days at 18c, then dry hops added and chilled for 4 days.

 

[madpierre06]

BIGGUTH DIKKUTH CREAM ALE

Stovetop BIAB

Maris Otter Malt (T.F. Floor Malt) 3.9 kg 76.25%
Pilsner Ale Malt (B.B.) 0.265 kg 5.18%
Melanoidin Malt (Wey.) 0.420 kg 8.21%
Flaked maize 0.265 kg 5.18%
Dried rice extract 0.265 kg 5.18% - with the rice, I simply boiled off 150gm rice as much as I could before it burnt/dried out , then let sit in the fridge fr 24 hours and measured off 265gms of what I had. I added this to the mash making sure to break it up as there was a a tendency to clump.

Pacific Hallertau 36gm @ 60min Used this instead of liberty which I intended as I had some in the freezer, next batch I'm going to get some liberty and see what difference it makes
Columbus 36gm @ 3 min.

Whilrfloc 1 tab @ 30min

American Ale Yeast (Wyeast 1056) I used the twin pack of dry yeast from craft brewer.

Mash 69 C for 60 mins; 60 min. boil.

O.G. 1.049
F.G . 1.012

This was stovetop BIAB aiming for a batch of 23L in the fermenter. Due to larger grain bill, I only used 12 L of water for the mash and sparged through as much as I could within reason. Added enough boiled water to bring the boil volume up to 18L in the 19L pot for the boil, then made it up to the 23L in the fermenter using canned ice blocks to both chill wort and lift volume. I also sit the pot in ice in the sink and run tap water through the ice to drop temp. Pitched at about 25 C, primary ferment at 18 C for 5 days (stretched to a couple extra days) then secondary for 4 days.

 

[barls]

the barley wine recipe was stolen from here
http://www.thebrewingnetwork.com/forum/viewtopic.php?p=124491

 

[Kumamoto_Ken]

Mine (American Amber Ale) was a SMASH.

JW Dark Munich to 1.050.
Chinook (12.1%) as follows:
19g @ 60min
26g @ 15min
26g @ flameout
25g dry hopped after one week.
IBU calculated as 40.

Fermented with a 2nd gen BRY-97 slurry.

Credit to stakka82 for the idea in the SMASH thread.

 

[Judanero]

Any one else involved in the 2014 xmas lotto that would care to share their recipe?

Can't stress enough how high the quality has been with the beers I've had, if I was out and about I'd have no qualms parting with my hard earned.

 

[menoetes]

I'll post the better two of the three beers I sent to Kumamoto_Ken. The 3rd beer was my blonde which wasn't bad but wasn't anything special either - just a plain ol' slighty boring blonde. The other two (recipes below) turned out great and are both back on my To-Brew list...

Binders Amber Ale

Big W Pot & Esky BIAB

55% Pale Ale Malt
20% Munich I
15% Wheat Malt
5% Carared
5% Crystal 120

Wyeast 1318 London III (and if/when this stalls out a few points high of FG - coopers kit yeast for the finish)

Chinook 13%AA @ 60min to 19 IBUs
Willamette 4.7%AA @ 20min to 6 IBUs
Cascade 7.1%AA @ 2min to 3 IBUs

Mash @ 68 for 60min
Mashout @ 75 for 10min
Ferment at 19'c

Riwaka ESB

Stovetop Partial Mash

60% Light Liquid Malt Extract
24% Maris Otter Malt
10% Flaked Wheat
6% Caramunich II

Wyeast 1318 London III Yeast

Magnum 12%AA @ 60min to 17 IBUs
Riwaka 5.2%AA @ 45min to 9 IBUs
Riwaka 5.2%AA @ 30min to 7 IBUs
Riwaka 5.2%AA @ 15min to 4 IBUs

Mash grains @ 68'c
Mash out @ 75'c
Ferment @ 19'c

 

[jyo]

Here's my Blond-

Case Swap Xmas 2014 Belgian
Belgian Blond Ale

Recipe Specs
----------------
Batch Size (L): 23.5
Total Grain (kg): 6.470
Total Hops (g): 65.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 6.56 %
Colour (SRM): 5.1 (EBC): 10.0
Bitterness (IBU): 24.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 76
Boil Time (Minutes): 90

Grain Bill
----------------
4.400 kg Pilsner (68.01%)
1.800 kg Vienna (27.82%)
0.145 kg Biscuit (2.24%)
0.125 kg Acidulated Malt (1.93%)

Hop Bill
----------------
55.0 g Bobek Slovenia Pellet (3.7% Alpha) @ 90 Minutes (Boil) (2.3 g/L)
10.0 g Bobek Slovenia Pellet (3.7% Alpha) @ 5 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 5 Minutes (Boil)

Fermented at 19°C with Wyeast 3522 - Belgian Ardennes

Notes
----------------
55/10
61/35
70/30
76/10

OG- 1065

Recipe Generated with BrewMate

 

[sp0rk]

My PC motherboard and PSU carked it a while ago, I'll fish out my HDD some time this week and chuck it in the wife's PC to grab my Baltic Porter recipe
Apologies if it was down a little on carbonation, I didn't check before I bottled it from the keg

 

[chubbytaxman]

First beer I shot off to Judanero .... Was literally the second AG brew I have done ....

"Sporter"

Stout / Robust Porter

Recipe Specs

Batch Size (L): 23
Total Grain (kg): 5.310
Total Hops (g): 69.00
Original Gravity (OG): 1.049
Final Gravity (FG): 1.012
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 34.3
Bitterness (IBU): 30.4
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.400 kg Maris Otter (82.86%)
0.400 kg Crystal 60 (7.53%)
0.200 kg Black Patent (3.77%)
0.200 kg Chocolate (3.77%)
0.110 kg Roasted Barley 2.07%)

Hop Bill
----------------
48.0 g EKG Pellet (4.7% Alpha) @ 60 Minutes (Boil) (2.1 g/L)
7.0 g EKG Pellet (4.7% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
7.0 g EKG Pellet (4.7% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
7.0 g EKG Pellet (4.7% Alpha) @ 0 Minutes (Boil) (0.3 g/L) .... Could possibly dry hop with this addition

Misc Bill
----------------
1 tsp Gypsum @ 60 Minutes (Boil)
1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)

Fermented at 17°C with 3 x Danstar Nottingham sachets

Notes
----------------
Measured ABV at 5.38%

Mashed at 66*C for 60 mins


Recipe Generated with BrewMate

 

[chubbytaxman]

The second beer that Judanero tasted was ....


ESB

English Pale Ale

Recipe Specs

Batch Size (L): 26
Total Grain (kg): 5.880
Total Hops (g): 140.00
Original Gravity (OG): 1.050
Final Gravity (FG): 1.013
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 9.9
Bitterness (IBU): 35.1
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.540 kg Maris Otter (94.22%)
0.340 kg Crystal 80 (5.78%)

Hop Bill
----------------
40.0 g EKG Pellet (4.7% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
100.0 g EKG Pellet (4.7% Alpha) @ 10 Minutes (Boil) (3.8 g/L)

Misc Bill
----------------

1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)

Fermented at 20°C with Wyeast 1469 - West Yorkshire Ale

Notes
----------------

Mashed at 67*C for 60 mins
Forgot to take an SG reading at the start ... FG was 1.022
Took a guess at about 1.050 for SG so measured ABV at 3.68% ... Could be way off ... :blink:


Recipe Generated with BrewMate

 

[Blind Dog]

ESB

4.7% ABV (1.048 to 1.012)
49 IBU (calculated; tinseth)
36 EBC

80% Simpsons Maris Otter (5.5 EBC)
13% Weyermann Munich 1 (14 EBC)
2.8% Weyermann Caraaroma (351 EBC)
2.8% Briess Extra Special (256 EBC)
1,4% Simpsons Chocolate (550 EBC)

Challenger (7.9%) as FWH to give 9 IBU
Challenger (7.9%) at 60min to give 31 IBU (no adjustment for no chill)
EKG (5%) at 15 min to give 9 IBU (as I no chill these were added at flame out, wort whirlpooled for a few minutes and allowed to cool to 85C (covered) the transferred to cube)

WLP 002 at 18C until done and then left for 10 days post FG to clean up

Mash: 68C for 45 min; 72C for 20; mashout 78C (overnight)

Been brewing and tweaking this for a while and I think I might be done with the tweaking as its pretty much where I want it.

 

[Judanero]

Just have to get some Extra Special and Challenger...

Cheers Blind dog this is number one on my list now... and think I'll repitch the yeast from it into an Imperial Stout. :icon_drool2:

 

[madpierre06]

Just have to get some Extra Special and Challenger...

Cheers Blind dog this is number one on my list now... and think I'll repitch the yeast from it into an Imperial Stout. :icon_drool2:

How did you go with this Judanero, was just scrolling back to find this very recipe and as my next brew was gonna be an RIS I thought it may very well be a goer to repitch as well if yours worked out ok. I gather you just threw the wort onto the yeast cake?

 

[Judanero]

I tweaked the recipe for what I had on hand, I subbed brown malt for extra special and pale choc for the choc, and used WLP022..

I purposely only had the occasional pint of this until about 6 weeks in the keg and then it went very quickly... bloody good.

WLP022 creates a nice compact yeast cake- same as 002, I left about 500ml or so of slurry in the fermentor and then tipped the cube in.