NSW AHB Xmas Case 2005 - Recipes

[berapnopod]

First of all a 10^6 thanks to all of those who have worked to make this come together! This is a truly fantastic feat!

So, here is my recipe for the "Astrobrew Witbier"...

Brew date 6th Nov 2005.
Batch size: 35 litres
Mash efficiency: 83%

Grains
--------

5.00kg Pilsner malt
1.25kg malted wheat
0.50kg rolled oats
2.00kg torrefied wheat
Estimated EBC = 7

Hops
-----

4 Kent Goldings plugs (56gr) at 4.2% AA added at 60 minutes before boil end
Estimated IBU = 18

Extras
-------

Yeast was from a bottle of Hoegaarden, stepped up 3-4 times.

0.5tsp CaSO4 (gypsum) added to mash water
0.5tsp sodium metabisulfite added to mash water
0.5tsp sodium metabisulfite added to sparge water
0.5tsp lactic acid added to sparge water
30g Coarsely crushed coriander seeds at end of boil
Zest from two mandarins at end of boil

Water used
-------------

22 litres for mash
36 litres for sparge

Method
--------

Heat mash water to 65C and add grains to give temp of 51C.
Protein rest for 15 minutes
heat mash to 65C
Sacc. rest for 60 minutes
heat mash to 72C
alpha rest for 5 minutes
heat mash to 78C

Sparge lasted for 55 minutes

wort boiled for 60 minutes

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

OG=1.055

fermented in primary for 6 days at 24C (Gravity = 1.043)
fermented in secondary, with twice daily shaking to rouse fermentation for 12 days

Bottled on 24/11/2005

FG = 1.013 -> 5.5% ABV

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

Since I only bottled it a few days ago, its probably better to give it at least 2 weeks to get it carbonated.

Berp.

 

[Samwise Gamgee]

Here's my recipe:

Australian Golden Ale #2 (AG#2)

4KG JW Pilsner
500g JW Wheat
250g JW Munich
100g Crystal
50g Torrified Wheat

15g Super Alpha Pellets (12.3%AA) - 60mins
15g Amarillo Pellets (9%AA) - 15mins
20g Amarillo Pellets (9%AA) - 2mins
10g Amarillo Pellets (9%AA) - Dry Hop in Secondary

WLP051 California Ale V


Mashed @ 67C for 90mins
Fermented @ 18C for 13 days.
Bottled 6/11/05

O.G. = 1.048
F.G. = 1.010

ABV = 5.6%

 

[kungy]

Hi Fellas, here's my Recipe for the Xmas Case. Bear with me that it is only my 3rd AG ever and about my 20th brew ever. Just a note with the beer I would love any feedback with the beer, and the yeast didn't floc out to well, so it might be recommended to chill the beer upright for a while to bed the yeast down.

Here it is.......

Twelve Caesars Brewery - Amarillo American Pale Ale

Recipe for 24 litres at 75% efficiency for SG 1055

Maris Otter Malt 5.29kg 90%
JW Carmalt 290g 5%
JW Carapils 290g 5%
tspn Sodium Metabisulphite

Mashed at 66 degrees for 60 minutes, mashout at 72 degrees for 10 minutes

Sparged 29.5 litres for expected preboil gravity 1045. Actual 1050 temp adjusted. Apparent efficiency 80%

Amarillo Hops 8.9 %AA

60 minutes = 25g = 19.9 IBU
30 Minutes = 35g = 15.3 IBU
15 minutes= 20g = 2.4 IBU
0 minutes = 50g = 0

= 37.6 IBU total

Dead yeast, @ 70 minutes. Whirlfloc at 15 minutes.

60 minutes boil to collect 21 litres at 1060. Pitched with First Generation Safale US-56. APA Finished at 1014, bottled 20 L with 90 grams dextrose.

Also i would like to give a big thanks to all you helped with the logistics, particularly Duff.

Thanks

Will

 

[Doc]

The full details for my Kolsch are available online here or download the attached zip file which has the recipe and brew session details.

View attachment DocsXmasCaseKolsch2005.zip

Enjoy,
Doc

 

[Gough]

Here's my recipe. Hope you enjoy it Looking forward to picking up my case tomorrow with any luck :beerbang:

Recipe: Cleanskin Amber Ale
Brewer: Shawn Sherlock
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.00L
Estimated OG: 1.050 SG
Estimated Color: 21.5 EBC
Estimated IBU: 35.0 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 80 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 79.2 %
0.55 kg Weyermann Munich I (15.8 EBC) Grain 10.9 %
0.30 kg TF Crystal (145.8 EBC) Grain 5.9 %
0.10 kg JWM Dark Crystal (221.0 EBC) Grain 2.0 %
0.10 kg JWM Wheat Malt (3.9 EBC) Grain 2.0 %
18.00 gm Northern Brewer [9.80%] (60 min) Hops 19.9 IBU
20.00 gm Williamette [4.90%] (30 min) Hops 8.5 IBU
30.00 gm Williamette [4.90%] (10 min) Hops 6.0 IBU
20.00 gm Williamette [4.90%] (1 min) Hops 0.5 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.05 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.16 L of water at 75.5 C 67.0 C 90 min

Shawn.

 

[redbeard]

big thanks to linz for not only picking up but dropping off my xmas beers. owe u a couple of beers.

my recipe, for what its worth :blink:

redbeards imperialist USA styled pale ale

type : all grain
batch size : 28 longnecks

og 1052
fg 1015 ?

4kg pils
0.3 kg wheat
0.1 kg crystal

mash 15l @68 for 60mins, sparge 15l@76

15gm williamette @60
10gm cascade @30
6gm cascade @5
+ irish moss

yeast was safale us 56

 

[PostModern]

Recipe for PoMo Porter. Rather simple, but has served me well:

Grain:

2Kg Joe White Traditional Ale Malt
300g Crystal 105L
300g Chocolate Malt

Mash 60mins @ 67C

Extract/Sugar:
1Kg Light DME
300g Light brown sugar

Hops:
14g POR flowers 9.9%AA 60mins
10g Northern Brewer pellets 10%AA 30mins
15g Styrian Goldings flowers 5.4%AA 20mins

Yeast:
Wyeast 1968 London Ale

29.5 IBU 16.4 SRM 1.052 OG 1.012 FG 5.2% abv.

The apparent attenuation is a little higher than I'd have expected from the yeast, so I might have mashed a little cooler than I thought.

 

[Tim]

OK, here is my recipe.


Brewer: Tim Email: -
Beer: Xmas case 2005 Style: English Brown
Type: Partial mash Size: 46 liters
Color: 33 HCU (~17 SRM)

Bitterness: 25 IBU
OG: 1.049 FG: 1.010
Alcohol: 5.0% v/v (3.9% w/w)
Grain: 5.2kg JWM Trad. Pilsner
500g Caramalt
450g CaraMunich I
300g Cararoma
150g Melanoiden
70g Chocolate
Mash: 70% efficiency
Boil: 90 minutes SG 1.064
2kg Light malt extract
0.5kg Cane sugar (Inverted)
Hops: 30g Kent Goldings (5.8% AA, 60 min.)
40g Northern Brewer (10% AA, 60 min.)
Yeast : White Labs WLP002.

Im loking forward to picking up my case.
Cheers
Tim

 

[homebrewworld.com]

Here it is...........

Xmas Case Robust Porter

A ProMash Recipe Report

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

12-B Porter, Robust Porter

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond

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

Batch Size (L): 27.40 Wort Size (L): 27.40
Total Grain (kg): 6.10
Anticipated OG: 1.050 Plato: 12.50
Anticipated SRM: 30.8
Anticipated IBU: 31.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 35.35 L
Pre-Boil Gravity: 1.039 SG 9.78 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.6 2.60 kg. JWM Light Munich Australia 1.038 10
8.2 0.50 kg. JWM Caramalt Australia 1.036 28
5.7 0.35 kg. Weyermann Melanoidin Germany 1.037 36
5.7 0.35 kg. JWM Crystal 140 Australia 1.035 74
8.2 0.50 kg. JWM Chocolate Malt Australia 1.032 381
29.5 1.80 kg. Pilsener Malt(2-Row) Continental Eu 1.035 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
32.00 g. Fuggle Pellet 4.90 20.6 90 min.
12.00 g. Goldings - E.K. Pellet 4.75 7.5 90 min.
26.00 g. Willamette Whole 5.00 3.8 15 min.
22.00 g. Northern Brewer Whole 9.00 0.0 0 min.


Yeast
-----




Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


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

Mash Type: Single Step

Grain kg: 6.10
Water Qts: 0.00 - Before Additional Infusions
Water L: 0.00 - Before Additional Infusions

L Water Per kg Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp : 0 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 0.00 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.



Notes
-----

Whit Labs 'Pacific Ale Yeast' 3rd Generation.....Stir Plate Job.. Nice kick
-off !!

Fermenting in Fridge @ 20c

Used Bo Pils Malt in this one 1.8kg

H
ave entered this batch into 2005 Xmas Case swap in Sydney....

 

[Linz]

Heres the recipe of my Oz IPA...

Christmas case entry 2005


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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.99
Anticipated OG: 1.062 Plato: 15.13
Anticipated SRM: 10.1
Anticipated IBU: 49.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.68 L
Pre-Boil Gravity: 1.048 SG 11.86 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.1 5.28 kg. JWM Traditional Ale Malt Australia 1.038 3
2.5 0.15 kg. JWM Wheat Malt Australia 1.040 2
5.5 0.33 kg. JWM Caramalt Australia 1.036 28
3.8 0.23 kg. JWM Crystal 140 Australia 1.035 74

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pride of Ringwood Pellet 10.50 21.3 60 min.
10.00 g. Fuggle Pellet 3.80 5.1 60 min.
10.00 g. Northern Brewer Pellet 9.80 13.2 60 min.
30.00 g. Hersbrucker Plug 2.50 4.8 30 min.
20.00 g. Fuggle Pellet 3.80 5.2 30 min.
15.00 g. Fuggle Pellet 5.00 0.0 0 min.
15.00 g. Hersbrucker Plug 2.50 0.0 0 min.


Yeast
-----

White Labs WLP009 Australian Ale

 

[KoNG]

Here's a quick rundown off top of head.... to ponder while drinking

BENCHONG SUMER ALE
Partial Mash
Light DME (1.5) and JWM Ale malt (2.5)
POR for bittering
Cascade everywhere else Plugs n Pellets (maybe some sneaky amarillo)
Wyeast 1388 Belgian Strong Ale

 

[shmick]

Shmick's Australian Strong Ale Xmas case
Old Ale

Type: All Grain
Date: 4/10/2005
Batch Size: 22.00 L
Brewer: Shmick
Boil Size: 28.49 L
Asst Brewer: B1 & B2
Boil Time: 64 min
Equipment: My Equipment
Brewhouse Efficiency: 70.0

Ingredients

Amount Item Type % or IBU
6.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 70.6 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 11.8 %
0.50 kg Carapils/Foam (Weyermann) (4.0 EBC) Grain 5.9 %
0.50 kg Crystal, Medium (Bairds) (145.0 EBC) Grain 5.9 %
0.50 kg Crystal, Wheat (Joe White) (140.0 EBC) Grain 5.9 %

40.00 gm Pride of Ringwood [9.90%] (60 min) Hops 36.2 IBU
15.00 gm Northern Brewer [9.90%] (30 min) Hops 10.4 IBU
10.00 gm Northern Brewer [9.90%] (15 min) Hops 4.5 IBU
5.00 gm Northern Brewer [9.90%] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 10.0 min) misc
1 Pkgs American Ale (DCL #US-56) [Starter 1400 ml] [Cultured] Yeast-Ale


Beer Profile

Measured Original Gravity: 1.078 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 8.9 %
Bitterness: 51.1 IBU Calories: 744 cal/l
Est Color: 35.7 EBC


Mash Profile
Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8.50 kg

Adjust Temp for Equipment: TRUE
Mash PH: 5.4 PH

Mash In Add 22.17 L of water at 72.8 C
65.6 C for 75 min
Sparge Water: 15.83 L
Sparge Temperature: 75.6 C

Fermentation
Primary 21 days 18.5 C
No secondary

Carbonation Type: Corn Sugar Volumes of CO2: 2.1
Pressure/Weight: 105.9 gm Carbonation Used: -
Keg/Bottling Temperature: 18.5 C Age for: 28.0 days

Edit catagory to Old Ale

 

[nifty]

Hi all, here is the recipe I used.

I originally saw it on this site a while ago and have made it quite a few times with some changes here and there. Many thanks to the originator of the recipe, and my apologies for not remembering who it was.

Nifty's Some Sort of Aussie Pale Ale
Australian Ale


Type: All Grain
Date: 29/09/2005

Batch Size: 22.50 L
Brewer: Nifty
Boil Size: 32.05 L Asst Brewer: Widget
Boil Time: 75 min Equipment: ~~ My All Grain Equipment~~
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 77.0
Taste Notes:


Ingredients

Amount Item Type % or IBU
3.75 kg Traditional Ale Malt (Joe White) (5.9 EBC) Grain 83.5 %
0.26 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 5.8 %
0.05 kg Carapils - Australia (Hoepfner) (3.9 EBC) Grain 1.1 %
0.03 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 0.7 %
10.00 gm Pride of Ringwood [10.00%] (70 min) (First Wort Hop) Hops 14.6 IBU
10.00 gm Pride of Ringwood [10.00%] (60 min) Hops 13.3 IBU
10.00 gm Pride of Ringwood [10.00%] (75 min) (Mash Hop) Hops 2.7 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
0.40 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 8.9 %
1 Pkgs Coopers Pale Ale (Coopers Bottle) Yeast-Ale


Beer Profile

Est Original Gravity: 1.051 SG
Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 30.6 IBU Calories: 405 cal/l
Est Color: 9.2 EBC Color:


Mash Profile
Mash Name: My Batch Sparge Total Grain Weight: 4.09 kg
Sparge Water: 15.15 L Grain Temperature: 19.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH


Name Description Step Temp Step Time
Mash In Add 13.00 L of water at 72.2 C 65.6 C 75 min
Mash Out Add 8.00 L of water and heat to 78.0 C over 2 min 78.0 C 10 min

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 178.5 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C

 

[Linz]

The hop aroma gets scrubbed out by the Aus Ale Yeast ....Dont it Gerard.....huh?.....huh???

The UNIQUE character of the Australian Ipa...(thats my story anyhoo!)

And the odd hop flavour might be because of the hop selection...

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pride of Ringwood Pellet 10.50 21.3 60 min.
10.00 g. Fuggle Pellet 3.80 5.1 60 min.
10.00 g. Northern Brewer Pellet 9.80 13.2 60 min.
30.00 g. Hersbrucker Plug 2.50 4.8 30 min.
20.00 g. Fuggle Pellet 3.80 5.2 30 min.
15.00 g. Fuggle Pellet 5.00 0.0 0 min.
15.00 g. Hersbrucker Plug 2.50 0.0 0 min.

Thanks for the appraisal Berp....


Beerz

Linz

 

[Weizguy]

Berapnopod,

Fair call I say...This is only my second sour weisse. The sample I tasted the other day was spritzy, but may have just been large bubbles in the glass.

...tasted again tonight, and this batch is not as clean and spritzy as the first Wiesse I made. Doc might be able to back me on that call, as I slung him a sample of Batch One on his visit to Newcastle via the lhbs.

As I did with the first batch, I gave the brew an overnight mash at an initial temp of mid 30s (acid rest), as recommended in BYO. This time, there was already some bubbles in the mash tun in the morning. I only detected the cheesy aroma in the previously frozen speise (2 litres of reserved/ boiled wort), used to carbonate the beer.

Maybe next time, I'll give it the minimum 2 hour acid rest.

Either way, I'll make this again, coz it's such an interesting style.

Thanks for the elegant, eloquent, interpretive and comprehensive feedback, Berp.

I suspect that some will hate this beer, and others will be intrigued. Here's the recipe:

]Berliner Sour Weisse (NSW Xmas case)

Batch Size: 24 litres
Brew Date: 21/09/05.

Ingredients:

2.0 kg Pils malt (Joe White)
1.05 kg pale wheat malt (JW)
2 AAU Hallertau, Tettnang or Spalt hops (I used 15.7g of 4.5% AA Spalt pellets)
2 level tsp gypsum
Wyeast German Ale yeast (1007) or equivalent (600 ml starter)

Method:

Dough in with 8 litres water, add previously prepared and frozen sour mash (350g). Mash in at 38C and leave overnight (2 hr minimum). (acid rest.
Next morning, mash is already quite smelly, and is bubbling through the top layer of grain. Add boiling water (~ 6l) to reach 50C, for a 30 min protein rest.

Add ~ 8l boiling water, with stirring to reach 64C mash temp to produce a dry beer, and rest at this temp for 60 min.

Mash out to 77C by adding boiling water (if you havent already added too much water, and exceeded the total sparge volume).

Add hops to kettle and sparge into it. Collect a total of 27 litres, for my kettle.
Boil 15-20 min. I boiled 20 on this occasion.
Scoop out grey hot break and discard.

Cool the wort, and siphon 2 litres of wort and boil it for10 min on stove. Add to 2 litre vessel with lid and 10% headspace, and seal. Store in freezer to feed the wort as priming sugar at bottling (speise).

Remember that this is a light beer and there is not a lot of priming sugar in the speise. However the Lactobacilli will eat everything eventually, and you will have a dry effervescent beer.

Allow wort to settle and siphon the remainder (minus trub) into your sanitized fermentor.
Pitch yeast (at 34C on this occasion). Aerate well and seal the lid. Should see action within 24 hours.

Yeast Notes:
Yeast culture was a 600 ml bottle of W1007 German Ale yeast. 500 ml water + 60g Muntons DME and a pinch of Northern Brewer hop.


In a similar manner to the Stone Brewings Arrogant ******* ale, drink this schankbier (session beer) young to test your mettle. The flavours blend and mellow with age.

Experimentally, you may wish to use yeast from a bottle of Berliner to start a mixed culture and forego the sour mash. Then note any differences in flavour between the two batches.

Note: Sour mash - 850g pils malt was mashed at 50C for 5 daze in a double boiler. Was split into 3 ziploc bags and frozen for later use.

Cheers

Seth

 

[Doc]

Here is the RECIPES topic for the 2005 AHB NSW Xmas Case.
Please ONLY reply with recipes to this topic.

Beers,
Doc