Sandgroper 2009 Case Recipes

[Guest Lurker]

This is the thread to include recipes for and pictures of the beers you are tasting. Personally I like to have the recipe in front of me as I taste the beer, link the flavour to the ingredient, so dont be shy, post your recipe before someone asks.

 

[Guest Lurker]

OK this wasnt in the case, but a couple of people have asked about the stout I had on the handpump.

See the Promash gibberish below. It was mashed as a single infusion at 66 degrees.


08-Oct-2009 Best extra stout v2

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Thursday October 08, 2009
Head Brewer: Simon Barrett (GL)
Asst Brewer: Dallas
Recipe: Best extra stout v2

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

Batch Size (L): 42.00 Wort Size (L): 42.00
Total Grain (Kg): 12.73
Anticipated OG: 1.069 Plato: 16.90
Anticipated EBC: 101.9
Anticipated IBU: 50.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 80 Minutes

Actual OG: 1.070 Plato: 17.06
Actual FG: 1.015 Plato: 3.83

Alc by Weight: 5.67 by Volume: 7.28 From Measured Gravities.
ADF: 77.6 RDF 64.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 76 %
Anticipated Points From Mash: 69.32
Actual Points From Mash: 70.40


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.5 10.63 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
5.2 0.66 kg. JWM Roast Barley Australia 1.036 1400
2.0 0.25 kg. TF Brown Malt UK 1.033 200
1.6 0.20 kg. Crystal 55L Great Britian 1.034 108
1.6 0.20 kg. TF Black Malt UK 1.033 1270
4.1 0.53 kg. JWM Chocolate Malt Australia 1.032 750
2.1 0.26 kg. Weyermann Caramunich III Germany 1.037 140

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
90.00 g. Goldings - E.K. Pellet 4.80 30.8 60 min.
33.00 g. Pride of Ringwood Pellet 8.30 19.6 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Tsp Wyeast nutrient Other 15 Min.(boil)
0.00 Unit(s)Campden tablet Other 0 Min.(mash)
0.00 Unit(s)Whirlfloc Fining 45 Min.(boil)


Yeast
-----

WYeast 1056 Amercan Ale/Chico

 

[Guest Lurker]

And, no-one has asked, but here is the case beer recipe. It is an attempt at a Rogers clone. To replicate the actual case beer you have to 1) have it perfectly carbonated and clear in the keg, 2) decide to give it 300 kPa overnight to build the carbonation, 3) find that the bottles filled from the keg are full of foam and are flat, 4) chill the bottles a while, 5) top the bottles up from a jug of flattened keg beer, 5) put a carbonation cap on every one of 25 bottles and shake the **** out of them at 400 kPa, 6) switch to an ordinary lid losing heaps of beer foam and gas in the process.

This was mashed at 70 degrees

26-Oct-2009 Rogers v1

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Monday October 26, 2009
Head Brewer: Simon Barrett (GL)
Asst Brewer: Dallas
Recipe: Rogers v1

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

Batch Size (L): 44.00 Wort Size (L): 44.00
Total Grain (Kg): 6.70
Anticipated OG: 1.037 Plato: 9.37
Anticipated EBC: 23.1
Anticipated IBU: 21.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 80 Minutes

Actual OG: 1.038 Plato: 9.51
Actual FG: 1.011 Plato: 2.81

Alc by Weight: 2.77 by Volume: 3.54 From Measured Gravities.
ADF: 70.4 RDF 58.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 77 %
Anticipated Points From Mash: 37.43
Actual Points From Mash: 35.96


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
1.8 0.12 kg. TF Roasted Barley UK 1.033 1220
93.2 6.24 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
2.9 0.19 kg. Weyermann Carared Germany 1.036 48
2.1 0.14 kg. TF Pale Crystal UK 1.034 100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
17.00 g. Hallertau Northern Brewer Pellet 9.60 12.2 60 min.
40.00 g. Cascade Pellet 6.30 5.0 15 min.
50.00 g. Cascade Pellet 6.30 3.9 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Campden tablet Other 0 Min.(mash)
0.00 Unit(s)Whirlfloc Fining 45 Min.(boil)
1 vial per keg of Ross cascade essence (yes, its cheating, but Rogers has a huge hop flavour without bitterness and vegetal characters and this is the only way I can get close)

Yeast
-----

WYeast 1056 Amercan Ale/Chico

 

[randyrob]

California Common - Xmas Case 2009

Original Gravity (OG): 1.050
Colour (SRM): 8.7
Bitterness (IBU): 29.9

74% Pale Ale Malt
15% Munich I
6% Caramunich I
5% Wheat Malt

1.2 g/l Northern Brewer @ 60 Minutes

Single step Infusion at 66*C for 60 Minutes. Boil for 90 Minutes

Fermented at 20*c with PRO-78 - San Francisco Lager

Recipe Generated with BrewMate

 

[RobB]

In back of a post-it note format:

84.2% TFMO
8.3% CaraRed
2.7% CaraAroma
3.8% Melanoidin
1% Roast Barley (which in hindsight, I regret adding. I was hoping to saturate the red colour. It didn't work and I fear it may have added harshness to an already bitter beer)

36 IBU of Rakau 11.5% at 60 min
13 IBU of Riwaka 5.4% at 20 min
1.3g/L of Riwaka steeped, giving 10 IBU if calculated as a 20 min addition.
1.3g/L of Riwaka dry in secondary.

US-05

OG 1.051
FG 1.009
49 IBU

The plan was to take a recipe for a American Amber which had worked well for me previously, but then use NZ hops instead.

 

[mika]

This accounts for 20 of my entries in this years case.

11-02-2008 Saison du tondeuse gazon

A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday November 02, 2008
Head Brewer: Mika
Asst Brewer: Megs
Recipe: Saison du tondeuse gazon

BJCP Style and Style Guidelines
-------------------------------
16-C Belgian & French Ale, Saison
Min OG: 1.048 Max OG: 1.080
Min IBU: 25 Max IBU: 45
Min Clr: 5 Max Clr: 12 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (Kg): 10.56
Anticipated OG: 1.067 Plato: 16.34
Anticipated SRM: 6.4
Anticipated IBU: 36.6
Brewhouse Efficiency: 60 %
Wort Boil Time: 90 Minutes

Actual OG: 1.071 Plato: 17.28
Actual FG: 1.008 Plato: 2.05

Alc by Weight: 6.54 by Volume: 8.34 From Measured Gravities.
ADF: 88.1 RDF 73.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 62 %
Anticipated Points From Mash: 66.91
Actual Points From Mash: 69.44

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.7 6.30 kg. Weyermann Pilsner Germany 1.038 2
30.3 3.20 kg. Weyermann Pale Wheat Germany 1.038 2
8.1 0.86 kg. Weyermann Vienna Germany 1.038 4
1.9 0.20 kg. Weyermann Caramunich I Germany 1.036 51

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Vanguard Pellet 6.20 11.9 30 min.
20.00 g. Northern Brewer Pellet 9.00 15.0 60 min.
60.00 g. Hallertauer Pellet 5.30 9.6 10 min.


Yeast
-----
Wyeast Belgian Saison 3724

And because I sampled a few bottles throughout the year. A lucky few get this


05-24-2009 Belgian Dubbel

A ProMash Brewing Session Report
--------------------------------
Brewing Date: Sunday May 24, 2009
Head Brewer: Mika
Asst Brewer: Phil
Recipe: Belgian Dubbel

BJCP Style and Style Guidelines
-------------------------------
18-B Belgian Strong Ale, Belgian Dubbel
Min OG: 1.062 Max OG: 1.075
Min IBU: 15 Max IBU: 25
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (Kg): 8.87
Anticipated OG: 1.065 Plato: 15.98
Anticipated SRM: 13.2
Anticipated IBU: 23.1
Brewhouse Efficiency: 55 %
Wort Boil Time: 90 Minutes

Actual OG: 1.071 Plato: 17.28
Actual FG: 1.014 Plato: 3.57

Alc by Weight: 5.89 by Volume: 7.55 From Measured Gravities.
ADF: 79.3 RDF 66.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 57 %
Anticipated Points From Mash: 57.63
Actual Points From Mash: 59.48

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
33.8 3.00 kg. TF Golden Promise Pale Ale Ma UK 1.037 3
40.6 3.60 kg. JWM Traditional Ale Malt Australia 1.038 3 (Because I ran out of GP)
15.2 1.35 kg. Weyermann Munich I Germany 1.038 8
1.7 0.15 kg. Weyermann Caraaroma Germany 1.034 178
3.0 0.27 kg. Weyermann Caramunich I Germany 1.036 51
5.6 0.50 kg. Cane Sugar Generic 1.046 0

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Hallertauer Mittelfruh Plug 4.10 19.3 60 min.
15.00 g. Goldings - E.K. Pellet 5.10 3.8 15 min.

Yeast
-----
WYeast 1214 Belgian Ale

To be honest, I can't remember whether I actually used cane sugar. Have a feeling that it might have been Palm sugar from the local asian grocery instead. And if IRC I might have not been that fussed with my measurements of it... should keep better notes I guess.

 

[kook]

Recipe: Everything but the kitchen sink...
Style: Belgian Specialty Ale
Target OG: 1.091
Target FG: 1.012 (Only got to 1.016 though)
Yeast: WY3787 (200ml slurry, fermented at 18 degrees till 1.035, then let to rise naturally)
Boil Time: 90 mins

Fermentables:
73.2% Weyermann Pils
4.7% Dingemans Biscuit
4.7% Dingemans Special B
1.4% Weyermann Carafa II
1.0% JW Choc
7.5% D2 Candi Syrup (start of boil)
7.5% Dextrose (start of boil)

Mash Schedule: Single Infusion, 60 min at 66 degrees

Hopping / Spice Schedule (Tinseth):
20 IBU Bramling Cross at 90 min
7 IBU Styrian Goldings at 90 min

0.6g/L Hallertau at 15 mins

0.32g/L Orange zest at 5 min
0.32g/L Crushed Indian coriander at 5 min
0.02g/L Cinnamon powder at 5 min
0.02g/L Dried thyme at 5 min


For some reason I thought I brewed this in Feb - turns out it was actually July. Was kegged after fermentation and left in the fridge till November, when I racked to another keg with boiled dextrose/water for priming and 2g (in 19L) of T-58 yeast.

On a side note - t-58 makes great bread.

 

[thanme]

My recipe isn't nearly as exciting

Recipe: Full Nelson v0.2
Style: American Pale Ale
Ferment Volume: 23L


Ingredients:

• 2.5kg dry amber malt
• 0.5kg dry light malt
• 15g Nelson Sauvin @ 60mins
• 15g Nelson Sauvin @ 20mins
• 15g Nelson Sauvin @ 5mins
• 20g Nelson Sauvin @ 0mins (dry hop day 6)
• Safale US-05

OG: 1.050
FG: 1.013
ABV: 4.8%
IBU: 37.0
EBC: 14.3

Process:
Primary Fermenter: 12 days
Finings added @ day 10
Cold Crash: 4 days
Bottle Condition: 4 weeks

My future plans for this are to start introducing specialty grains, but as my first batch using them had literally finished as I was starting this, I didn't have the confidence to give it a go. The idea for this beer came because I found a love for Nelson Sauvin after trying that Knappstein Reserve Lager, and I really enjoyed the first lot I made, so I tweaked it a little, and this is what I came up with. I'd like to use this sort of recipe on my move towards AG during 2010 too

 

[churchy]

Extra best bitter


25L


4 kg Ale malt
.4kg Carrared
.2kg Crystal malt
.1kg Carraroma
.1kg Melanoiden


Hops


Nelson sauvin 12.2% 30g 60min
Nelson sauvin 25g 10min
Saaz 20g 10min
Nelson sauvin 20g 5min
Saaz 20g 5min
Nelson sauvin 25g 0min


Mash temp 65c
Mash 90min
Boil 90min

Yeast US-05

 

[ausdb]

If anyone remembers the second Sandgroper's Christmas case I submitted a parti-gyle entry to the ire of a few of the participants, one of those beers was a Red India Pale Ale.

This year I decided to revisit that theme and tweak things a bit from the previous version which had a tad too much Cara Aroma and the black malt was perceptible. This time I used Baird's dark and medium crystals and a touch of cara red, the final result is not quite red enough to me so maybe next time try more of the dark crystal and forget the Carared it doesn't seem to throw much red in a dark beer. The DME was to make up for the ***** efficiency I got by running my "semi-flood sparge" too fast.

Captured Rabbit Red Ale

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------
Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 14.85
Anticipated OG: 1.063 Plato: 15.48
Anticipated EBC: 37.7
Anticipated IBU: 65.4
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
3.4 0.50 kg. Generic DME - Light Generic 1.046 16
3.0 0.45 kg. Jaggery Pale Generic 1.046 20
46.5 6.90 kg. TF Golden Promise Ale (floor malt)UK 1.037 6
36.9 5.48 kg. Weyermann Munich I Germany 1.038 15
3.4 0.51 kg. Weyermann Carared Germany 1.036 48
3.4 0.50 kg. Bairds Medium Crystal Great Britian 1.034 145
0.9 0.13 kg. Black Patent Malt Great Britain 1.027 1034
2.6 0.38 kg. Bairds Dark Crystal Great Britain 1.033 296

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
98.33 g. Cascade Pellet 6.80 41.3 60 min.
40.00 g. Centennial Pellet 7.20 9.1 30 min.
40.00 g. Cascade Pellet 6.30 7.9 30 min.
98.33 g. Goldings - E.K. Pellet 4.20 3.9 off boil
49.00 g. Cascade Pellet 6.30 3.2 off boil

Yeast
-----
Captured White Rabbit

Dry Hopping
I split the batch and fermented half with American ale yeast but always intended the case swap beer to be bottle conditioned with the White Rabbit otherwise I would have had to have worked out a new name. The WR batch seemed to be lacking in the essential aroma category for an IPA so I decided to dry hop after listening to a few BN podcasts. The information gained from those podcasts was duly chucked out the window and I just ransacked my freezer for whatever I had. I recall throwing various amounts of the following hops in after racking it off the yeast cake on the Wednesday before the swap.
EK Goldings
Centennial
Cascade
Motueka
Galaxy (only 25g added on Friday I promise)
You might be able to discern them better by looking at the 2 inches of hop sludge that was in the bottom of the fermenter after bottling was finished.

Thank God I put a scrubby on the end of the racking cane or I am sure I would have given Goats Pea-Souper some stiff competition

 

[sinkas]

Biers d' Maldoror
Pointed and Weighty Arguments
Micra-IPA
(BrewDog How to Completely Dissapear)

A ProMash Recipe Report

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 7.81
Anticipated OG: 1.036 Plato: 8.96
Anticipated SRM: 15.2
Anticipated IBU: 232.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 58.82 L
Pre-Boil Gravity: 1.030 SG 7.65 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 %
Additional Utilization Used For First Wort Hops: -10 %
Additional Utilization Used For Mash Hoppings: -30 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.2 4.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 3
32.0 2.50 kg. JWM Caramalt Australia 1.036 28
8.2 0.64 kg. JWM Wheat Malt Australia 1.040 2
3.8 0.30 kg. Amber Malt Great Britain 1.032 35
3.8 0.30 kg. Crystal 150L Great Britain 1.033 150
1.0 0.07 kg. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Centennial Pellet 9.90 22.8 Mash H
75.00 g. Centennial Pellet 9.90 43.9 First WH
100.00 g. Columbus Pellet 13.70 90.1 60 min.
25.00 g. Centennial Pellet 9.90 16.3 60 min.
50.00 g. Centennial Pellet 9.90 16.6 30 min.
50.00 g. Columbus Pellet 13.70 23.0 30 min.
75.00 g. Centennial Pellet 9.90 8.1 3 min.
75.00 g. Columbus Pellet 13.70 11.3 3 min.
105.88 g. Columbus Pellet 13.70 0.0 Dry Hop


Yeast
1968

 

[Vlad the Pale Aler]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dubbel Penetration
Brewer: Ian
Asst Brewer:
Style: Belgian Dubbel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 65.00 L
Boil Size: 80.35 L
Estimated OG: 1.063 SG
Estimated Color: 30.9 EBC
Estimated IBU: 17.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 66.79 %
1.50 kg Aromatic Malt (46.0 EBC) Grain 9.11 %
1.50 kg Caramunich111 (150.0 EBC) Grain 9.11 %
0.25 kg Special B Malt (300.0 EBC) Grain 1.52 %
0.22 kg Amber Malt (43.3 EBC) Grain 1.34 %
80.00 gm Styrian Goldings [4.60 %] (60 min) Hops 12.7 IBU
50.00 gm Styrian Goldings [5.40 %] (15 min) Hops 4.6 IBU
1.50 kg Turbinado (19.7 EBC) Sugar 9.11 %
0.50 kg Candi Sugar, Clear (1.0 EBC) Sugar 3.04 %
1 Pkgs Trappist (Proculture #87) Yeast-Ale


Mash Schedule: HERMS
Total Grain Weight: 14.47 kg
----------------------------
HERMS
Step Time Name Description Step Temp
30 min dough in Add 36.17 L of water at 74.1 C 66.0 C
30 min recirculation Heat to 72.0 C over 0 min 72.0 C


Notes:
------
After mash out, run out of gas at 8.00pm on a Sunday night, have a huge day at work on Monday, remember the wort on Tuesday, buy more gas, scrape crud off wort and continue boil.
The beer name was changed to protect the innocent.

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

 

[barfridge]

Sorry if this gets a bit technical for some...

Barfridge's IPA something or other


5kg pale ale malt
1kg wheat malt
a bit of melanoidin (200g maybe)
a bit less of chocolate (~100g)
about that much again medium crystal
whatever was left in the bag of carapils
finished with a light sprinkle of roasted barley

The most important ingredient was the 500g of brown sugar I forgot to add. I used only the finest in sugar crystals, hand picked and selected from thousands upon thousands.

It was mashed at about 67 degrees for about an hour. The batch sparge was rather slow, as I was stuffing about with the mill and maybe reset it a little fine.

It was hopped with great precision:
about 40g guesstimate of amarillo to bitter
and a little willamette too

at 10 minutes I threw in some more amarillo and willamette, plus started to add some EKG before I noticed they pellets had swolen a bit and gone soft. They still smelt and tasted ok, so no harm done I hope.

then flameout was another generous handful of everything, except only a little of the EKG.

OG is a complete mystery, maybe 1.060-ish. Hopefully the final gravity is less than that.

fermentation got a little warm, most about 22-24 degrees, so I hope it's not too fruity. Yeast is 1028 London ale

Bottling was a minor disaster. the tap on my bottling bucket was leaky, so I primed bottles manually with a spoon. I did the traditional losing track of which was which, so some may be double primed.


It's generally my most shambolic brews that end up tasting the best, so this one should show much promise.

 

[Online Brewing Supplies]

Dunkle Wheat 4.6% ABV

Yeast: Wyeast 3638 fermented at 16C.

Grain Bill:
50% Weyermann pale wheat
40% Weyermann Munich T1
3% Weyerman Cara wheat
4% Weyermann Acid malt
2% Bairds Pale Choc
1% Dingemans Special B

Mash Profile:
pH-5.16
55c for 20 min
65C 40
72 25
Mash out 76 c

Hop:Tettnang pellets at begging of boil = 16.4 IBU
Boil 60 mins.

I am a little disappointed on the bottle condition examples losing head quickly, the keg version is more carbonated and holds a head better.
GB

 

[brendanos]

Sticke Berliner Weisse
Brewed 22/8/09
Bottled 3/12/09

4kg Pils (Kirin)
3kg Wheat (JW)
0.35kg Acidulated (Wey)

Mashed in 18L (71C strike) for 64C rest 120mins
20g Hallertau Hersbrucker 2.2% pellets (mash hop) @ 90 mins (ie sparge minus 30 mins)
20g Hallertau Hersbrucker 2.2% pellest (mash hop) @ 120 mins
Raise to 80C for mashout, add crushed campden tablet and rice hulls, transfer to lauter tun


First runnings 29L preboil @ 1.039 boiled 15 mins then chilled
Second runnings 20L @ 1.035 not boiled (this portion not used in the case swap blend)
Third runnings 9L @ preboil 1.020 boiled 15 mins then chilled

13L of the first runnings (@ 1.039) was fermented with lactobacillus delbrucki for 4 days then had US05 and brettanomyces added (wort C)
The remaining clear wort (approx 3:2 first:third runnings) yielded 25L @ 1.031 which was fermented with lactobacillus delbrucki and US05 for 4 days then had brettanomyces added (wort A)

The bottling for the swap was 20L of wort A and 10L of wort C, FG 1, bottle conditioned with dextrose for 3.5 volumes of CO2

Enjoy on a bloody hot day... like today!

 

[brendanos]

run out of gas at 8.00pm on a Sunday night, have a huge day at work on Monday, remember the wort on Tuesday, buy more gas, scrape crud off wort and continue boil

How romantic!

(BrewDog How to Completely Dissapear)

Where'd this recipe come from?

 

[ausdb]

Where'd this recipe come from?

I'm pretty sure Case scaled it from the BN podcast with the Brewdog guy