colonial small ale recipe

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I have made a few changes to my recipe and have departed from the Colonial malts a bit by adding some rye. The hop profile now seems about right and it tastes pretty damn good and is fairly close to the original (at least according to a few mates).
Latest recipe:
Guten
75% efficiency
Batch Volume: 26 L
Boil Time: 60 min



Vitals
Original Gravity: 1.036
Final Gravity (Fixed): 1.009
IBU (Tinseth): 32
Colour: 13 EBC


Mash

Mash In — 66.7 °C75 min
Mash Out — 75.6 °C10 min
Malts (4.13 kg)
1.74 kg (42.1%) — Maris Otter Pale Malt, Maris Otter — Grain — 5.9 EBC
760 g (18.4%) — Barrett Burston Wheat Malt (Barrett Burston) — Grain — 3 EBC
650 g (15.7%) — Weyermann Rye Malt — Grain — 5.9 EBC
540 g (13.1%) — Weyermann Munich I (Weyermann) — Grain — 14 EBC
220 g (5.3%) — Weyermann Caramunich I (Weyermann) — Grain — 101 EBC
220 g (5.3%) — Gladfield Light Crystal Malt — Grain — 63 EBC
Hops (185 g)
10 g (11 IBU) — Chinook 13% — Boil — 30 min
9 g
(12 IBU) — Columbus (Tomahawk) 16.1% — Boil — 30 min
12 g
(4 IBU) — Centennial 10.8% — Boil — 5 min
23 g
(1 IBU) — Cascade 6% — Aroma — 10 min hopstand @ 80 °C
22 g
(2 IBU) — Centennial 10% — Aroma — 10 min hopstand @ 80 °C
20 g
(2 IBU) — Citra 12% — Aroma — 10 min hopstand @ 80 °C
11 g
(1 IBU) — Chinook 13% — Aroma — 10 min hopstand @ 80 °C
38 g
— Citra 12% — Dry Hop — 6 days
23 g
— Centennial 10.8% — Dry Hop — 6 days
17 g
— Cascade 6% — Dry Hop — 6 days

Hopstand at 80 °C
Miscs
2.72 g — Calcium Chloride (CaCl2) — Mash
1.46 g
— Epsom Salt (MgSO4) — Mash
2.77 g
— Gypsum (CaSO4) — Mash
2 ml
— Lactic Acid 80% — Mash
2.88 g
— Calcium Chloride (CaCl2) — Sparge
1.54 g
— Epsom Salt (MgSO4) — Sparge
2.93 g
— Gypsum (CaSO4) — Sparge
Hey, love the recipe!
Have you tried it again since with any amendments? I see on the web they have changed their grain bill and hops.
 
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