Hoppy Red Summer Arvo BBQ Quaffer Lite Ale

[Doc]

My Yardglass Session Lite has been a big success. Always a winner at bbq's and family gatherings. Even the odd work event.

However I'm getting a little bored of it, so looking to produce something with a bit more body, lots of hop flavour, but still in the mid alc range (3.5-3.8%).
Normally I go with MO for the base malt for these, but as the price per sack is pretty ex at the moment and I have a heap of JW Trad Ale, that will get the guernsey. CaraRed and the Choc are there for a little body, sweetness and most importantly the colour.
Really still toiling with the hops. Did have Magnum as the bittering, but to change things up a little have gone with Sauvin, to give it that summer ale characteristic whilst being in opposition to the colour and any preconceptions for the drinker.

Beers,
Doc

Doc's Hoppy Red Summer Arvo BBQ Quaffer Lite Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 51.00 Wort Size (L): 51.00
Total Grain (kg): 10.75
Anticipated OG: 1.049 Plato: 12.19
Anticipated SRM: 13.3
Anticipated IBU: 35.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 60.00 L
Pre-Boil Gravity: 1.042 SG 10.42 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.7 9.00 kg. JWM Traditional Ale Malt Australia 1.038 3
9.3 1.00 kg. Weyermann Carared Germany 1.036 24
7.0 0.75 kg. Bairds Pale Choc UK 1.030 125

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Sauvin Pellet 12.70 28.7 60 min.
34.50 g. Cascade Pellet 6.00 2.7 10 min.
22.50 g. Columbus Pellet 13.70 4.0 10 min.
34.50 g. Cascade Pellet 6.00 0.0 0 min.
22.50 g. Columbus Pellet 13.70 0.0 0 min.


Yeast
-----
Probably US-05. Maybe try one with Nottingham.


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 10.75
Water Qts: 40.95 - Before Additional Infusions
Water L: 38.75 - Before Additional Infusions

L Water Per kg Grain: 3.60 - Before Additional Infusions

Saccharification Rest Temp : 69 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 79 Time: 60


Total Mash Volume L: 45.93 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

Notes
-----
Batch size for 3 No Chill cubes. Pre-fermentation dilution to 1.038.
Yeast to give ~75 attenuation for a final gravity of ~1.012 and an alc of ~3.7%

 

[Maple]

Hey Doc, I am loving the look of that. Sensational. Let us know how it goes. I'll certainly be giving this one a go in the near future. May try this with the 1084 Irish ale yeast.

 

[Fents]

post a pic of a glass of it when ya can doc, i wanna see how red it is.

 

[Doc]

Brewday is now pencilled in for one of the next two days.
After sleeping on it overnight, there are no changes I'm looking to make, so it is all on.
Will keep this updated.

Doc

 

[jonw]

Funnily enough, I've been thinking about a Nelson Sauvin quaffer based on your yardglass recipe over the last couple of days.

I've been making the yardglass a little lighter (aiming for about 3%, but overshooting my efficiency a little, so probably getting close to 3.5%) with Northern Brewer for bittering and Cascade or Amarillo added late - the Amarillo batch isn't ready to drink yet. Fermented cool with 1056 it's been coming out with quite a lagery crispness.

I was planning on keeping the NB bittering, and using NS late in the boil, but now I think I might just use all NS.

I would be interested to see how your recipe turns out.

Cheers,

Jon

 

[drsmurto]

Always interested in seeing people make the lower alc beers. I had Warrens Dark Mild on tap over winter. I have a 3.2% Rogers type beer on tap now.

Used a similar thought process to you by the looks of things. Approx 8% light crystals and some choc for colour. Mashed at 69.

Hopping schedule was different tho. i wanted max hop flavour/aroma and only 26 IBU.

20.00 gm Amarillo [8.90 %] (30 min) Hops 15.0 IBU
20.00 gm Nelson Sauvin [11.00 %] (10 min) Hops 8.7 IBU
10.00 gm Cascade [6.00 %] (10 min) Hops 2.4 IBU
20.00 gm Cascade [6.00 %] (15 min) (Aroma Hop-Steep) Hops -

Let us know how you go mate. Interested to hear whether that much carared can balance out 35 IBU with an OG of only 1.038. Ive kept my IBUs down instead.

 

[Doc]

All set for the brew session tomorrow.
Water all ready in the HLT's. Grain weighed and crushed. A little shy on Pale Choc so topped up with some dark wheat (~80gr).
Should be a beaut.

Beers,
Doc

 

[Doc]

The brewday went very well.
Hit all my gravities.
The beer is a little darker than I was aiming for. I still have to dilute for fermentation (concentrated cubes), and go through fermentation. There is a nice ruby hue to it though. Maybe I had the wrong specs for Bairds Light Choc in Promash ?
I'd drop the Light Choc back to 500gr in my recipe if I brew it again.

1st cube won't hit fermentation for a week or two as I currently have 4 on the go.

Doc

 

[Tony]

I usually have Bairds pale choc at 550 EBC.......... you can keep your yanky SRM, no idea what the conversion is?

looks good mate, let us know how it goes.

I made a Scottish 70/- and its a great beer when you dont want to get pissy. Lots of flavour but drinkable! Lacks hops though...... i do like some hops.

cheers

 

[Effect]

i think I would definately make this...I really need something with flavour that I can hit back a lot and not get drunk (don't really like being drunk all the time) - just really enjoy making beer.

 

[daemon]

Sorry to dig up an old thread, but I wanted to know how this one went. I'm thinking of brewing a mid-strength BBQ ale as well and wanted a few pointers. I'm still very new to the AG game, but this is what I'm thinking:

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 20.74 L
Estimated OG: 1.035 SG
Estimated Color: 26.8 EBC
Estimated IBU: 19.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.40 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 77.42 %
0.60 kg Carared (Weyermann) (47.3 EBC) Grain 19.35 %
0.10 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.23 %
10.00 gm Nelson Sauvin [11.00 %] (60 min) Hops 13.6 IBU
5.00 gm Nelson Sauvin [11.00 %] (15 min) Hops 3.4 IBU
10.00 gm Nelson Sauvin [11.00 %] (5 min) Hops 2.7 IBU
1 Pkgs SafAle American Ale (DCL Yeast #US-05(56))Yeast-Ale

According to Beer Smith this will make a beer roughly 3-3.5%. I guess that Rogers is the usual benchmark here, something similar but I'm thinking the Nelson Sauvin would be a nice edition.

 

[GMK]

I would mash at 63-64C so that it is a bit drier for summer.