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Nsw Xmas Case 2007 - Recipes

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redbeard

Sth Seas Pirate Brewery
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As my contribution was reviewed early, thought i would kick off this thread for those that want to share recipes & notes :

#28 English Bitter based on a recipe from ahb recipeDB. Modified to available ingredients :)

for 40l dbl batch

6.5kg JW Ale
0.4 JW wheat
0.1 roast (no crystal etc left)

35g Styrian Goldings @60
30 EKG @60
35 Styrian @15
40 Styrian @0 - split directly into 2 20l no-chill cubes, not kettle (!)

yeast - nottingham dry for 20l, 2nd cube on yeast cake

After 1st 20l kegged & on tap, found it very malty/biscuity, so dry hopped 1st keg & 2nd ferment with 20g PoR.
This would explain the grassy taste some found, thou personally I didnt. sa la vi

Also, for extra points :), all bottles were ice water cooled, then filled with a modified pluto gun (to minimise froth) from the 2nd
keg then capped. The last 3 bottles got the last 2l from the 1st keg :) Lucky i restrained myself !


cheers
 

Tony

Quality over Quantity
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I just looked at the recipe and i was wrong about the specs i posted in the listing.

Its stronger :eek: :beerbang:

Golden Fleece IPA

A ProMash Recipe Report

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

Batch Size (L): 46.00 Wort Size (L): 46.00
Total Grain (kg): 13.50
Anticipated OG: 1.072 Plato: 17.56
Anticipated EBC: 17.7
Anticipated IBU: 69.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
92.6 12.50 kg. TF Golden Promise Pale Ale Ma UK 1.037 6
3.7 0.50 kg. Weyermann Carared Germany 1.036 48
3.7 0.50 kg. TF Crystal UK 1.034 100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. D SAAZ Pellet 5.60 9.7 First WH
50.00 g. Sothern Cross Whole 15.90 34.8 45 min.
30.00 g. B-Saaz Whole 6.80 4.8 15 min.
30.00 g. Nelson Sauvin Whole 11.90 8.5 15 min.
30.00 g. Pacific Hallertau Whole 6.50 4.6 15 min.
20.00 g. Sothern Cross Whole 15.90 7.5 15 min.
60.00 g. B-Saaz Whole 6.80 0.0 0 min.
60.00 g. Nelson Sauvin Whole 11.90 0.0 0 min.
60.00 g. Pacific Hallertau Whole 6.50 0.0 0 min.
20.00 g. Sothern Cross Whole 15.90 0.0 0 min.


Yeast
-----

US-05


15 min 52deg protein rest and them a single mash at 65 deg.

firmented at 19 deg.

1.072 to 1.010. 8.2% plus priming sugar so dont go planing any driving trips if you sample 2 glasses of it at once...... like i like to :)

ITs got haze from all the late hop flowers but you get that...... there is a flase bottom about 3 inches down!

Hope you all like it. It was a complete experimental beer and a big risk for a case swap but i think it came out OK.

cheers

hops_after_boil_sheep_shagger__824_x_549_.jpg
 

Stuster

Big mash up
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Well, mine was also reviewed early so I'll get in early on the thread as well. :)

Pretty straight forward recipe, some wheat and a touch of pale crystal, mix of English hops, WLP005 (like that yeast) and some palm sugar. Attenuated much more than I was expecting, but I think that's partly the sugar and partly the fairly low mash temp. Hopefully, a light, fruity number that should slip down easily in the hot and steamy weather we're having here right now. :chug:
Recipe: Xmas case summer ale
Brewer: Stuart Upton
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 35.00 L
Boil Size: 42.89 L
Estimated OG: 1.048 SG
Estimated Color: 9.4 EBC
Estimated IBU: 27.6 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 73.17 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 16.26 %
0.15 kg Crystal, Pale (90.0 EBC) Grain 2.44 %
50.00 gm Fuggles [5.70 %] (60 min) Hops 20.7 IBU
25.00 gm Goldings, East Kent [4.80 %] (15 min) Hops 4.3 IBU
10.00 gm Northdown [7.20 %] (15 min) Hops 2.6 IBU
15.00 gm Goldings, East Kent [4.80 %] (Dry Hop 3 dHops -
25.00 gm Goldings, East Kent [4.80 %] (0 min) Hops -
10.00 gm Northdown [7.20 %] (0 min) Hops -
1.50 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
1.50 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
0.50 kg Jaggery (3.0 EBC) Sugar 8.13 %
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale


Mash Schedule: Stu's Mash up
Total Grain Weight: 5.65 kg
----------------------------
Stu's Mash up
Step Time Name Description Step Temp
60 min Step Add 16.95 L of water at 75.9 C 65.0 C
5 min Mash out Add 8.69 L of water at 89.8 C 72.0 C

 

Tony

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1.047 @ 63 IBU....... is that right mate?

cheers
 

Steve

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1.047 @ 63 IBU....... is that right mate?

cheers
had 1048. Why do you ask.?
Cheers
Steve

Edit...I dont use beer software - I just make them up
 

kabooby

Hey muscly arms!!!!
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Here is the recipe for my Dubbel

My OG came out a bit lower as I had to add a lot of water to the candi sugar to get it to liquid, it was like a rock

Ingredients for a 40L batch

Amount Item Type % or IBU
8.00 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 60.61 %
1.50 kg Vienna Malt (Joe White) (12.0 EBC) Grain 11.36 %
0.80 kg Caramalt (Joe White) (49.3 EBC) Grain 6.06 %
0.80 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 6.06 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 0.76 %
60.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 14.7 IBU
30.00 gm Hallertauer, New Zealand [8.50 %] (15 min) Hops 6.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 kg Brown Sugar, Light (15.8 EBC) Sugar 7.58 %
1.00 kg Candi Sugar, Amber (147.8 EBC) Sugar 7.58 %
1 Pkgs Belgian Ale (White Labs #WLP550) Yeast-Ale

Single infusion batch sparge
Mashed for 60min @ 68C

Primary
16 days @ 19C

Secondary
5 days @ 24C

Bulk primed with 9g/L of dextrose

Kabooby :)
 

crozdog

Lunchbox Legend!
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here are the details for "The Johnny Nash "I Can See Clearly Now" Bright Ale"

50l batch
OG 1.077
IBU 29

Efficiency 85%
7kg JWM Pils (73.6%)
200g Crystal (1.8%)
1kg JWM Light Munich (9%)
1.5kg Wheat (15.6%

30g 7% Amarillo @ 60 (12.3 ibu)
20g 7% Amarillo @ 30 (6.16 ibu)
50g 4.2% Cascade @ 30 (9.25 ibu)
25g 4.2% Cascade @ 5 (1.2 ibu)

mashed @ 66 and no chilled
US05

Beers

Crozdog
 

floppinab

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Notice I was prompted to post a recipe for the Bitter so given my current highly documented and regimented brewing logs below is the best you are going to get!!!!!

Twas a standard 23 odd litre batch.

I steeped around 100 odd grams each of Roast Barley, Dark Crystal, Standard Crystal, Chocolate and around 300 gms of Carapils in around 15 odd litres of 70 odd deg. water for half and hour.

Water was topped up to a pre-boil of 33 odd litres. 3.5 kg of light LME dissolved in with around 200gm of maltodex. Did about a 75 min. boil from there on.

15gm each of Spaalt and 30 of EKG @ 60, then around 20 of EKG and 10 of Spaalt @ 5.

No Chilled, fermed on Nottingham at around 19 deg. for around 10 days, 10 days of secondary with around 15gm EKG, polyclarred then bottled.
 

goatherder

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15 (no underline) - Goatherder's Czech Dark Lager

67% Baird's Maris Otter (I meant to use Weyermann Pils but grabbed the wrong bag)
13% Weyermann Munich I
12% Weyermann Wheat
5% Black Malt
3% Weyermann Carawheat

Single infusion at 66 for 60min to 1.053
Adjusted mash water with sodium bicarb to hit 5.3 pH (at mash temp)

35 IBUs of Southern Cross flowers at 60min
2g/l Saaz pellets at 20min
1g/l Saaz pellets at 5min

Big pitch of Wyeast 2001 (Pilsner Urquell) from slurry, ferment at 10 degrees for 3 weeks.
Primed to 2.8 volumes using dextrose at bottling
 

kabooby

Hey muscly arms!!!!
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Thanks Goathearder for the recipe. I remember enjoying your beer but I cant remember much about the taste of it. We drank all the beers in one session so that goes for just about all of them :p

Will definately give your recipe a go soon

Kabooby :)
 

Muggus

Case swap whore
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Here's the recipe for my contribution...the Armoured Hawk.
Improvised wherever I could, which could've gone horribly wrong...

1.5 kg Coopers Light (pale) malt extract
1.5 kg Coopers Amber Malt extract
1.0 kg Morgans Wheat Malt Extract
0.25 kg Carapils grain, cracked (steeped)
0.05 kg Roasted Malt, cracked (1200ebc)(steeped)

10g Tomahawk hop pellets (14.8%) - 60 min
10g Amarillo hop pellets (8.1%) - 60 min
10g Amarillo hop pellets (8.1%) - 30 min
20g Tomahawk hop pellets (14.8%) - 15 min
20g Amarillo hop pellets (8.1%) - 15 min
10g Amarillo hop pellets (8.1%) - 10 min
10g Tomahawk hop pellets (14.8%) - 0 min
15g Amarillo hop pellets (8.1%) - 0 min
40g Amarillo hop pellets (8.1%) - 10 days (secondary)
US-56 Dry Yeast

Primary 10 days at 18-22 degrees
Secondary 6 days at 18-22 degrees
OG: 1.074 (doesn't sound right :huh:)
FG: 1.013
ABV: around 8%...apparently
IBU: around 50

Yeah, not too sure about the I got calculations there. Probably over estimated if anything.
 

Oblomov

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15 (with line)

BeerSmith Recipe Printout - www.beersmith.com
Recipe: 035 Belgian Dark Strong Ale
Brewer: Daniel van der Zee
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: Not too hapy myself. Won 3rd place at both the NSW and Australian Championships.

Recipe Specifications
--------------------------
Batch Size: 30.00 L
Boil Size: 40.29 L
Estimated OG: 1.084 SG
Estimated Color: 38.0 EBC
Estimated IBU: 28.2 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 66.12 %
1.00 kg Aromatic Malt (51.2 EBC) Grain 8.26 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 8.26 %
0.60 kg Special B Malt (354.6 EBC) Grain 4.96 %
40.00 gm Styrian Goldings [5.40 %] (60 min) Hops 12.6 IBU
20.00 gm Styrian Goldings [3.70 %] (60 min) Hops 4.3 IBU
35.00 gm Styrian Goldings [3.70 %] (30 min) Hops 5.8 IBU
20.00 gm Hallertauer, New Zealand [4.00 %] (30 minHops 4.0 IBU
30.00 gm Hallertauer Hersbrucker [4.00 %] (5 min) Hops 1.5 IBU
1.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 12.40 %
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10.60 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
10 min Step Add 15.90 L of water at 63.3 C 55.0 C
50 min Step Add 12.72 L of water at 79.4 C 64.5 C


Notes:
------
Hop bill at bit complicated since I wanted to clear out the freezer. The 5.4% goldings is over a year old.
Fermeny at 20C
08-SEP-07: 1.082 - Ferment at 20C
15-SEP-07: 1.030
19-SEP-07: 1.024 - raised temp to 24C
29-SEP-07: Bottled at 1.021

 

goatherder

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Did you use fair dinkum Aromatic and Special B Oblomov? Where did you get 'em?

I've been saving this beer for a special occasion. Tomorrow's the night, I'm going to a mate's place and he's a Belgian beer nut. I can't wait to hook in.
 

Punter

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Goatherder, you can get aromatic, special B and biscuit
malts from Daves homebrew in North Sydney.

MALTS

click the link and scroll down.
Cheers, Duane.
 

Oblomov

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Yes, that's where I got 'm. Dave managed to get a bag or two of each, he did mention that future supply was uncertain so I bought 3 kilos of it :)

Goatherder, I sure hope I can live up to your expectations. I cracked open a bottle on the weekend, I do think it improved considerably over time. It had a pervasive nutty taste, which has moved to the background. Also, it's less malty than it was a couple of months ago, which is good. If you haven't downed Kabooby's dubbel yet, your friend is sure going to like that.
 

floppinab

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15 (no underline) - Goatherder's Czech Dark Lager

67% Baird's Maris Otter (I meant to use Weyermann Pils but grabbed the wrong bag)
GH really enjoyed your beer a few days ago, keen to have a crack at it as I like to have a darky on hand and my porter is nearly finished. Just wondering your thoughts of the Bairds compared to what you were trying to acheive with the Weyerman?? A Fleky copy or perhaps something a bit different
 

goatherder

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I was shooting for a Fleky copy. I liked the case beer but it wasn't exactly what I was after. I feel it was perhaps a little too malty - I wanted something a bit more sessionable. I had another go before xmas - I replaced the MO with pils, the munich with vienna and dropped the carawheat. It was a great beer - dry, still a bit malty with a really tasty restrained roast flavour at the end. I shared it with a few friends who don't drink dark beer. They loved it.
 

monkeybusiness

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I'm a bit slow posting this, but here is my recipe.

I think the slight over sweetness may have come from the quantity of crystal LME (correct me if I am wrong). When I do this again I will be upping the carbonation as well as maybe looking at a boil with some bittering hops to try an knock a little of the sweetness off.

23. Something like a foreign extra stout

Recipe: Monkey's nightcap stout
Brewer: Adrian Riepsamen
Style: My best guess is a foreign extra stout???
TYPE: Kit
Taste: Was a bit sweet for me and undercarbed and I'll be buggered if I know why it didn't hold a head.

Recipe Specifications
--------------------------
Batch Size: 36.5 L
Boil Size: 4 L (I think)
Boil Time: 20 Minutes

Ingredients:
------------
3.4 kg Morgans dockside stout kit
2.0 kg Morgans medium dark crystal LME
0.5 kg Coopers Wheat Malt LME (50% barley 50% wheat)
1.5 kg Dextrose
0.20 kg Roasted Barley
24.00 gm Goldings @ 10 min
2 pkts generic Morgans lager yeast
30mL licquorice extract


Notes:
------
All LME (not kits) and roast barley boiled for 20 min in approx 4L water. Hops added in last 10min. Strained into fermenter an hops teabags added to fermenter (after boil).
licquorice extract added to fermenter.
OG 1070
FG 1020 after 7 days at 22 deg.c
Bulk primed 4.7g/L
ABV 7.3% allowing for 0.5% in priming.

Any comments or suggestions for improvement will be hugely appreciated.

-Adrian.
 

Stuster

Big mash up
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It's a long time since I've done kits, but just a few suggestions. First, don't boil the roast barley. Steep for say 30 minutes in warm water, then strain into the pot and boil the liquid along with the LME, hops. I'd certainly say that's too much crystal LME, though I'm not sure what the composition of it is, but half that would certainly be plenty. I'd say that the dextrose is not needed. Sugars like this are fully fermentable, so you can bump up the gravity without increasing the body too much. But for a stout, I'd say a bigger body is a good thing. That said, you could use some sugars, but 1.5kg seems like a lot, although it might have been a good idea with all that crystal.

I'd say the sweetness, the low head and the low carbonation are related to yeast issues. For a big stout like this, I'd say that the kit yeasts are probably not up to it. The yeast had probably given up the ghost by the time you primed it. It'd be worth getting some better yeasts for this if you do it again (and in general IMO). S-04 might be a good one for this, or Nottingham is supposedly good for dark beers. US-05 would work well too. HTH.
 

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