Qld Xmas Case Swap 2008 Recipes

[bconnery]

So it is time for the traditional post swap threads to start.
I didn't start the tasting note thread on Sunday this year but here's the recipe one to get the ball rolling.

01. BConnery's Belgian Sour Orange

Recipe: Have yourself a sour little christmas
Brewer: Mooshells
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Measured OG: 1.053
Measured FG: 1.005
Estimated Color: 23.9 EBC
Estimated IBU: 20.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 33.90 %
1500.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 25.42 %
1500.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 25.42 %
200.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 3.39 %
175.00 gm Melanoidin (Weyermann) (70.0 EBC) Grain 2.97 %
75.00 gm Amber Malt (85.0 EBC) Grain 1.27 %
50.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 0.85 %
30.00 gm Northern Brewer [6.60 %] (60 min) Hops 20.1 IBU
15.00 gm D Saaz [4.40 %] (2 min) Hops 0.6 IBU
10.00 items Rangpur Lime Rind (Boil 60.0 min) Misc
500.00 ml Rangpur Lime Juice (Boil 5.0 min) Misc
700.00 ml Rangpur Lime Juice (Boil 60.0 min) Misc
200.00 gm Brown Sugar, Dark (98.5 EBC) Sugar 3.39 %
200.00 gm Palm Sugar (98.5 EBC) Sugar 3.39 %
Small Starter French Saison (Seasonal) (Wyeast Labs #371Yeast-Ale (Didn't measure this, about the amount you save to make a new starter from...)
2 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 5500.00 gm
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 19.00 L of water at 70.8 C 66.0 C


Notes:
------
Caramelized 200g brown sugar and 200g brown sugar with some of the juice and all the rind. Added about 5L of first runnings and the remainder of 900ml juice and boiled down in a separate pot while the boil was taking place.
Caremlized for approx 60 mins.
Boiled600ml of juice for 5 mins.
Added @end.

 

[Screwtop]

16. Screwtop - Screwys Red Ale, bottled from keg and ready to drink.


Batch Size: 24.00 L
Boil Size: 31.06 L
OG: 1.052 SG
Color: 12.3 SRM
IBU: 32.3 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes

4.40 kg Pale Malt, Ale (Barrett Burston)
0.15 kg Crystal, Dark
0.14 kg Carared
0.10 kg Roasted Barley
53.00 gm Goldings, East Kent [4.30 %] (60 min)
10.00 gm Amarillo Gold [8.20 %] (40 min)
10.00 gm Styrian Goldings [4.80 %] (5 min)
5.00 gm Styrian Goldings [4.80 %] (0 min)
1 Pkgs SafAle S-04


Mash Schedule:
15 min Mash In - Protien Rest 52.0 C
60 min Saccharification Rest 66.0 C
15 min Mash Out 77.0 C

 

[Ducatiboy stu]

26 Border Pass Saaz Ale

Nice and simple

90% BB Ale malt
10% wheat

Czech Saaz 4.0% AA
40gr @ 60 Min
25gr @ 20min
25gr @ 5min

Approx 32IBU

US-56 Ale yeast

 

[Snow]

03 Ching Chong Chinaman Green Tea Rice Lager

For 24 litres @ 66% efficiency

4.00 kg Pilsner Malt Powells (1.5 SRM) Grain 68.38 %
1.00 kg Rice, Flaked (1.0 SRM) Grain 17.09 %
0.35 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5.98 %
0.25 kg Vienna Malt (3.5 SRM) Grain 4.27 %
0.25 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 4.27 %
35.00 gm Northern Brewer [6.60 %] (60 min) Hops 23.8 IBU
10.00 gm Northern Brewer [6.60 %] (40 min) Hops 6.0 IBU
20.00 gm Hallertauer Hersbrucker [2.80 %] (10 min) Hops 2.1 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
60.00 gm Green Tea (Boil 0.0 min) Misc
2 Pkgs Swiss lager (Danstar) Yeast-Lager

Mashed at 64c for one hour. 90 min boil.
Fermented at 11c for 10 days. 4 days diacetyl rest @ 18c.
Lagered in secondary for 3 weeks.

IBUs: 31.9
Original Gravity: 1.045
Measured Final Gravity: 1.010
Alcohol by Vol: 4.56 %

 

[kram]

Recipe: #39 AG25 Schwarzbier QLD Case Swap 08
Brewer: kram
Asst Brewer:
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 33.55 L
Estimated OG: 1.050 SG
Estimated Color: 50.1 EBC
Estimated IBU: 31.4 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Munich I (Weyermann) (14.0 EBC) Grain 59.76 %
1.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 29.88 %
0.22 kg Carafa II (Weyermann) (817.6 EBC) Grain 4.38 %
0.15 kg Pale Chocolate Malt (394.0 EBC) Grain 2.99 %
0.11 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2.19 %
0.04 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 0.80 %
40.00 gm Tettnang [4.30 %] (60 min) Hops 18.5 IBU
3.00 gm Southern Cross [13.70 %] (60 min) Hops 4.4 IBU
30.00 gm Tettnang [4.30 %] (20 min) Hops 8.4 IBU
20.00 gm Tettnang [4.30 %] (0 min) Hops -
0.50 items Irish Moss (Boil 5.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager


Mash Schedule: My Mash
Total Grain Weight: 5.02 kg
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 14.06 L of water at 71.9 C 66.0 C


Notes:
------
hit 66/67

added roast barley at first sparge

OG 1050
FG 1010
-------------------------------------------------------------------------------------

 

[winkle]

Rootin Saison #10

Type: All Grain
Date: 26/09/08
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 75 min
Brewhouse Efficiency: 75.00

Ingredients
4.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 72.73 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 18.18 %
0.50 kg Munich Malt - 10L (10.0 SRM) Grain 9.09 %
26.00 gm Hallertauer, New Zealand [8.50 %] (60 min) Hops 23.9 IBU
14.00 gm Tettnang [4.50 %] (15 min) Hops 3.1 IBU
14.00 gm Tettnang [4.50 %] (Dry Hop 3 days) Hops -
0.24 tsp Koppafloc (Boil 10.0 min) Misc
8.00 gm Coriander Seed (Boil 5.0 min) Misc
10.00 gm Orange Peel, Sweet (Boil 5.0 min) Misc



Beer Profile

Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.28 % Actual Alcohol by Vol: 7.05 %
Bitterness: 27.1 IBU Calories: 546 cal/l
Est Color: 6.1 SRM

Yeast - Wyeast Farmhouse
18-20C 8 days

(note that the NZ Hallertau is really only 6.6% aa)

 

[browndog]

Browndog's Belgian Tripel
Brewer: Tony Brown
Asst Brewer: Jess
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.082 SG
Estimated Color: 4.3 SRM
Estimated IBU: 39.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.63 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 88.98 %
66 gm Styrian Goldings [5.40 %] (60 min) Hops 31.1 IBU
20 gm Halertau Aroma (organic) [6.80 %] (15 minHops 5.6 IBU
25 gm Saaz B [6.30 %] (5 min) Hops 2.8 IBU
0.8kg Cane (Beet) Sugar (0.0 SRM) Sugar 11.02 %
1 Pkgs Craftbrewer Belgian ale yeast Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.63 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 17.31 L of water at 72.2 C 62.0 C

 

[bonj]

BeerSmith Recipe Printout - www.beersmith.com

Recipe: AG20 - American Pale Ale

Brewer: Bonj

Asst Brewer:

Style: American Pale Ale

TYPE: All Grain

Taste: (45.0)



Recipe Specifications

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

Batch Size: 23.00 L

Boil Size: 28.19 L

Estimated OG: 1.048 SG

Estimated Color: 9.8 EBC

Estimated IBU: 27.9 IBU

Brewhouse Efficiency: 69.00 %

Boil Time: 90 Minutes



Ingredients:

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

Amount		Item									  Type		 % or IBU

4.50 kg	   Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain		90.00 %

0.30 kg	   Munich I (Weyermann) (14.0 EBC)		   Grain		6.00 %

0.20 kg	   Wheat Malt (Barrett Burston) (3.0 EBC)	Grain		4.00 %

15.00 gm	  NZ Cascade [8.30 %]  (60 min)			 Hops		 12.4 IBU

10.00 gm	  B Saaz [6.80 %]  (60 min)				 Hops		 6.8 IBU

10.00 gm	  B Saaz [6.80 %]  (15 min)				 Hops		 3.4 IBU

3.00 gm	   Amarillo Gold [8.90 %]  (15 min)		  Hops		 1.5 IBU

20.00 gm	  Amarillo Gold [8.90 %]  (5 min)		   Hops		 3.9 IBU

10.00 gm	  Amarillo Gold [8.90 %]  (Dry Hop 3 days)  Hops		  -

2.00 gm	   KoppaFloc (Boil 15.0 min)				 Misc

13.32 gm	  PH 5.2 Stabilizer (Mash 60.0 min)		 Misc

1 Pkgs		SafAle American Ale (DCL Yeast #US-05)	Yeast-Ale





Mash Schedule: Single Infusion, Medium Body, No Mash Out

Total Grain Weight: 5.00 kg

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

Single Infusion, Medium Body, No Mash Out

Step Time	 Name			   Description						 Step Temp

60 min		Mash			   Add 12.20 L of water at 71.7 C	  65.0 C

I lost a couple of degrees over the 60 minute mash, and the yeast was playing silly buggers, so even though I added the dry hops at around 80% done, they decided they'd like a little longer and scrubbed a lot of the aroma out.

 

[stillscottish]

#15 Honey Blonde
Blonde Ale


Type: All Grain
Date: 3/10/2008
Batch Size: 23.00 L
Brewer: Campbell
Boil Size: 26.33 L Asst Brewer:
Boil Time: 60 min Equipment: Campbell's Gear
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 79.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.00 kg Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) Grain 60.00 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 20.00 %
1.00 kg Honey (1.0 SRM) Sugar 20.00 %

20.00 gm Cascade [6.70 %] (60 min) Hops 15.0 IBU
10.00 gm D Saaz [4.40 %] (10 min) Hops 1.8 IBU
10.00 gm D Saaz [4.40 %] (0 min) (Aroma Hop-Steep) Hops -

0.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.50 tsp Salt (Mash 60.0 min) Misc
1.00 gm Sodium Metabisulphite (Mash 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

1 Pkgs US56 (DCL) Yeast-Ale



Beer Profile

Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.14 % Actual Alcohol by Vol: 6.52 %
Bitterness: 16.8 IBU Calories: 507 cal/l
Est Color: 2.8 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 4.00 kg
Sparge Water: 18.33 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
90 min Mash In Add 12.00 L of water at 72.2 C 65.0 C

 

[clarkey7]

Recipe: Pocket Beers (#14 smiley face) - Baa Bra Dark & Smiley
Brewer: Dave
Style: (Aussie Dark Ale) It's probably is closer to a porter than a dark ale, but that's how I roll.
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 28.82 L
Estimated OG: 1.048 SG
Estimated Color: 63.1 EBC
Estimated IBU: 28.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 77.78 %
0.30 kg Crystal Malt - 60L (Thomas Fawcett) (118.2Grain 6.67 %
0.30 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 6.67 %
0.25 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 5.56 %
0.15 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 3.33 %
20.00 gm Pride of Ringwood [8.80 %] (60 min) Hops 20.5 IBU
23.00 gm Goldings, East Kent [5.10 %] (20 min) Hops 8.3 IBU
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.50 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 11.50 L of water at 73.7 C 67.0 C
10 min Mash Out Add 7.00 L of water at 91.8 C 75.6 C