Qld Xmas Case Swap 2007 Recipes

[bconnery]

Well I'll start off with my Bitter...
I had a horrible brew day for this one but it turned out OK, hence the name...

Recipe: Miracle on Wunulla St Bitter
Brewer: Mooshells
Asst Brewer:
Style: English Special or Best Bitter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 34.00 L
OG: 1.043 SG
FG: 1.013
Estimated Color: 12.2 EBC
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4300.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 93.89 %
200.00 gm Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4.37 %
80.00 gm Crystal, Dark (Bairds) (216.7 EBC) Grain 1.75 %
20.00 gm Green Bullet [11.00 %] (60 min) Hops 26.4 IBU
20.00 gm Northdown [8.50 %] (10 min) Hops 7.4 IBU
25.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

 

[NickB]

Here's my Xmas AAA - Bottle #4

____________

10B-American Ale-American Amber Ale

Recipe Overview
Actual Wort Volume Before Boil: 44.00 l
Actual Wort Volume After Boil: 34.00 l
Actual Pre-Boil Gravity: 1.044 SG
Actual OG: 1.052 SG
Actual FG: 1.010 SG
Actual Apparent Attenuation: 79.3 %
Actual ABV: 5.3 %
Actual IBU: 36.4 IBU
Actual Color: 11.7 SRM
Actual Mash Efficiency: 70.3 %
Actual Fermentation Temp: 18 degC


Fermentables
Australian Export Pilsner Malt 3.50 kg 43.9 % In Mash/Steeped
Australian Traditional Ale Malt 2.00 kg 25.1 % In Mash/Steeped
German Munich Malt 2.00 kg 25.1 % In Mash/Steeped
UK Medium Crystal 0.20 kg 2.5 % In Mash/Steeped
German CaraRed 0.20 kg 2.5 % In Mash/Steeped
UK Black Malt 0.08 kg 1.0 % In Mash/Steeped


Hops
Variety Alpha Amount Form When
US Chinook 12.0 15 g Pelletized Hops 60 Min From End
US Simcoe 11.9 15 g Pelletized Hops 20 Min From End
US Centennial 9.4 15 g Pelletized Hops 20 Min From End
US Simcoe 11.9 15 g Pelletized Hops At turn off
US Centennial 9.4 15 g Pelletized Hops At turn off
US Chinook 12.0 10 g Pelletized Hops Dry-Hopped

Koppafloc 3 g In Boil
Table Salt 1 g In Boil


Yeast
DCL US-56 SafAle American Ale

__________________

Cheers!

 

[Screwtop]

Recipe: AHB XMAS CASE 2007 - Nukey Brown MK II
Style: Northern English Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.39 L
Estimated OG: 1.049 SG
Estimated Color: 12.5 SRM
Estimated IBU: 25.7 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.30 kg Pale Malt, Ale (Golden Promise) (3.0 SRM)Grain 93.48 %
0.10 kg Carared (20.0 SRM) Grain 2.17 %
0.10 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 2.17 %
0.10 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 2.17 %
20.00 gm Fuggles [4.50 %] (90 min) (First Wort Hops 11.5 IBU
15.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 8.1 IBU
10.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 3.3 IBU
10.00 gm Styrian Goldings [5.40 %] (15 min) Hops 2.9 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Cooking Salt (Boil 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Danstar Nottingham (18g Dried - Rehydrated) Yeast-Ale


Mash Schedule:
Total Grain Weight: 4.60 kg
----------------------------
IP Mash
Step Time Name Description Step Temp
60 min Mash In Add 16.50 L of water at 78.8 C 67.0 C
20 min GP Rest Heat to 72.0 C over 15 min 72.0 C
15 min Mash Out Heat to 77.0 C over 15 min 77.0 C


Carbonate @ 2.4 Volumes (145g Cane Sugar in 22.5L)

 

[troydo]

Ho'Garden
Witbier

Type: All Grain
Date: 29/09/2007
Batch Size: 25.00 L
Brewer: Troy
Boil Size: 33.87 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.0
Taste Notes:

Ingredients
Amount Item Type % or IBU
2.50 kg Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) Grain 42.0 %
2.00 kg Wheat, Flaked (1.6 SRM) Grain 33.6 %
1.00 kg Wheat Malt, Bel (2.0 SRM) Grain 16.8 %
0.45 kg Oats, Flaked (1.0 SRM) Grain 7.6 %
21.00 gm Goldings, East Kent [4.20%] (60 min) Hops 9.3 IBU
21.00 gm Goldings, East Kent [4.20%] (15 min) Hops 4.6 IBU
20.00 gm Saaz [2.50%] (0 min) Hops -
20.00 gm Coriander Seed (Boil 5.0 min) Misc
20.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale



Beer Profile
Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 0.6 %
Bitterness: 13.9 IBU Calories: 90 cal/l
Est Color: 3.3 SRM Color: Color


Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 5.95 kg
Sparge Water: 24.30 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 15.53 L of water at 72.4 C 66.0 C 90 min

 

[Mothballs]

Mothballs ******* Vienna Lager AG schedule
No Chill, Batch # 168, 15-11-2007

Batch size- 42 Lt (into Fermenter 40lt)
Total Bitterness - 27 IBUS

4.2 kg German Pils malt grain
2.0 kg Light Munich malt grain
1.5 kg Vienna malt grain
0.4 kg Caramunich malt grain
0.4 kg Melanoiden malt grain
0.04kg Chocolate malt grain
(8.54kg total grain)

Bittering hops 47g Perle pellets (6.3%AA)
(60 min boil 21 IBU)

Flavour Hops 40g Tettnang pellets (4.1% AA)
(15 min boil 6 IBU)

2 x whirlfloc tablet
Safale US05 yeast
1 tblspn 5.2 ph

Single temp infusion. Mashed at 66 Deg for 60 minutes and batch sparged. 70 minute boil and no chilled. Fermented at 15 deg with 3rd generation US05 yeast cake. Polyclar added to keg and filtered. Keg conditioned and then bottled.

 

[THE DRUNK ARAB]

Some good looking recipes there fellas. :chug:

Just curious, was it by chance that these first few recipes all used a dry yeast?

C&B
TDA

 

[Screwtop]

Some good looking recipes there fellas. :chug:

Just curious, was it by chance that these first few recipes all used a dry yeast?

C&B
TDA

Yeast of Choice for beer style for me.

 

[Chad]

Check the bottle of mine for more details .

 

[winkle]

Acerola Pale Fruit Ale

23 litre volume batch
4.0kg BB Pils Malt (Pale)
0.5kg Weyermann Cara-Pils
Calcium Sulphate 1 tsp mash addition
Single infusion mash 65 C
Mash-out 80 C
15gm Pacific Gem pellets (60min)
Whirfloc tablet (15min)
No-chill overnight drop to ambient
S.G. 1045
Fermentis US 05 re-hydrated
Ferment at ~ 18 C
Rack to secondary - day 3 (~SG 1020).
800gm whole Acerola cherries (sanitised + frozen) secondary addition (day 3)
F.G. 1006 (day 7)
Bottle conditioning 3 weeks
Projected ABV 5.5% (guessing 1% addition from fruit)

 

[mobrien]

No dry yeast here.... This one is inspired by my San Francisco trip, especially the Racer 5 IPA

Regulation 5 is an Alcatraz reference - I'll let you guys work it out!

Recipe: Regulation 5 Double IPA
Brewer: Matthew O'Brien
Style: Imperial IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 46.36 L
Estimated OG: 1.075 SG
Estimated Color: 9.3 SRM
Estimated IBU: 101.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.00 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 88.14 %
0.50 kg JWM Caramalt (28.0 SRM) Grain 3.39 %
0.50 kg Weyermann Carapils (Carafoam) (2.0 SRM) Grain 3.39 %
0.25 kg JWM Crystal 140 (74.0 SRM) Grain 1.69 %
30.00 gm Simcoe [13.00 %] (Dry Hop 14 days) Hops -
90.00 gm Northern Brewer [9.80 %] (90 min) Hops 44.0 IBU
30.00 gm Columbus (Tomahawk) [14.00 %] (60 min) Hops 19.6 IBU
30.00 gm Centennial [10.00 %] (Dry Hop 14 days) Hops -
30.00 gm Columbus (Tomahawk) [14.00 %] (Dry Hop 14Hops -
10.00 gm Simcoe [13.00 %] (45 min) Hops 5.6 IBU
10.00 gm Columbus (Tomahawk) [14.00 %] (45 min) Hops 6.0 IBU
10.00 gm Centennial [10.00 %] (45 min) Hops 4.3 IBU
10.00 gm Simcoe [13.00 %] (30 min) Hops 4.7 IBU
10.00 gm Centennial [10.00 %] (30 min) Hops 3.6 IBU
10.00 gm Columbus (Tomahawk) [14.00 %] (30 min) Hops 5.0 IBU
10.00 gm Centennial [10.00 %] (15 min) Hops 2.3 IBU
10.00 gm Columbus (Tomahawk) [14.00 %] (15 min) Hops 3.2 IBU
10.00 gm Simcoe [13.00 %] (15 min) Hops 3.0 IBU
30.00 gm Simcoe [13.00 %] (0 min) (Aroma Hop-SteepHops -
30.00 gm Centennial [10.00 %] (0 min) (Aroma Hop-SHops -
0.50 kg Corn Sugar (Dextrose) (0.0 SRM) Sugar 3.39 %

1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale
(built up doing a mid strength first!)

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 14.25 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 37.16 L of water at 80.3 C 70.0 C

 

[Ducatiboy stu]

Ducaiboys Pillar Red

A ProMash Recipe Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 4.88
Anticipated OG: 1.052 Plato: 12.88
Anticipated EBC: 31.3
Anticipated IBU: 29.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
82.1 4.00 kg. JWM Traditional Ale Malt Australia 1.038 7
4.1 0.20 kg. Weyermann Caraaroma Germany 1.034 350
13.3 0.65 kg. Weyermann Carared Germany 1.036 48
0.5 0.02 kg. JWM Roast Barley Australia 1.036 1400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. EKG Pellet 5.00 29.6 60 min.

 

[Jye]

APA (Xmas Case Swap '07)

Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 %
Actual Efficiency: 81.1 %

Ingredients Amount Item Type % or IBU
3.30 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 75.0 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 22.7 %
0.10 kg Amber Malt (100.0 EBC) Grain 2.3 %

18.00 gm Columbus (Tomahawk) [14.00%] (20 min) Hops 17.1 IBU
15.00 gm Simcoe [12.00%] (20 min) Hops 12.2 IBU
15.00 gm Amarillo Gold [8.40%] (20 min) Hops 8.6 IBU

15.00 gm Centennial [10.00%] (Dry Hop 3 days) Hops -
20.00 gm Amarillo Gold [8.40%] (Dry Hop 3 days) Hops -
25.00 gm Simcoe [12.00%] (Dry Hop 3 days) Hops -

0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
5.00 gm 5.2 (Mash 90.0 min) Misc
10.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc

1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.060 SG) Measured Original Gravity: 1.049 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 12.2 EBC (9.9-27.6 EBC) Color [Color]
Bitterness: 38.0 IBU (30.0-50.0 IBU) Alpha Acid Units: 3.2 AAU
Estimated Alcohol by Volume: 4.8 % (4.5-6.0 %) Actual Alcohol by Volume: 4.8 %



APA (N)

Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment:
Actual Efficiency: 81.1 %


Ingredients Amount Item Type % or IBU
3.30 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 75.0 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 22.7 %
0.10 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 2.3 %

25.00 gm Simcoe [12.00%] (20 min) Hops 20.4 IBU
20.00 gm Cascade [5.90%] (20 min) Hops 8.0 IBU

20.00 gm Simcoe [12.00%] (5 min) Hops 5.4 IBU
20.00 gm Amarillo Gold [8.40%] (5 min) Hops 3.8 IBU

15.00 gm Amarillo Gold [8.40%] (Dry Hop 3 days) Hops -
15.00 gm Cascade [5.90%] (Dry Hop 3 days) Hops -
15.00 gm Simcoe [12.00%] (Dry Hop 3 days) Hops -

0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
5.00 gm 5.2 (Mash 90.0 min) Misc
10.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc

1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.060 SG) Measured Original Gravity: 1.049 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.012 SG
Estimated Color: 12.6 EBC (9.9-27.6 EBC) Color [Color]
Bitterness: 37.6 IBU (30.0-50.0 IBU) Alpha Acid Units: 2.4 AAU
Estimated Alcohol by Volume: 4.8 % (4.5-6.0 %) Actual Alcohol by Volume: 6.4 %

 

[Screwtop]

APA (N)

Measured Final Gravity: 1.000 SG

OK Jye, fess-up!!!!!!!

 

[Jye]

Lets just say it was 1.012