Sandgroper's 2008 Case Swap: Recipes

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clay

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Just thought I'd post the recipe for my Xmas Case brew here.
Not that I think anyone is interested, more in hope that others will post theirs.

Pale Ryder

4.9kg BB Ale
1.0kg Rye malt
0.3kg Crystal Bairds Std
0.25kg Carapils
20g Hallertuaer 60min
20g Centennial 30min
20g Simcoe 30min
20g Simcoe 10min
25g Centenial 10min
30g Amarillo 10min
20g Columbus dry hop
wyeast 1272

OG 1062
IBUs 65

apologies for the overcarbed bottles
clay
 
Biere de Garde

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 10.20
Anticipated OG: 1.060 Plato: 14.64
Anticipated EBC: 17.9
Anticipated IBU: 26.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
68.6 7.00 kg. Weyermann Pilsner Germany 1.038 4
17.2 1.75 kg. Weyermann Munich I Germany 1.038 15
7.8 0.80 kg. Cane Sugar Generic 1.046 0
5.9 0.60 kg. Weyermann Carahell Germany 1.035 26
0.5 0.05 kg. Weyermann Carafa Special III Germany 1.035 1300

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
85.00 g. Fuggle Pellet 3.90 26.0 60 min.


Yeast
-----

WY...Biere de Garde (deliberately underpitched for ester formation
 
16-Nov-2008 EKG bitter

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

Brewing Date: Sunday November 16, 2008
Head Brewer: Simon Barrett (GL)
Asst Brewer: Dallas
Recipe: EKG bitter

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

Batch Size (L): 47.00 Wort Size (L): 47.00
Total Grain (Kg): 9.89
Anticipated OG: 1.048 Plato: 11.85
Anticipated EBC: 21.7
Anticipated IBU: 37.9
Brewhouse Efficiency: 74 %
Wort Boil Time: 80 Minutes

Actual OG: 1.046 Plato: 11.48
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.51 by Volume: 4.49 From Measured Gravities.
ADF: 73.3 RDF 61.0 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 83 %
Anticipated Points From Mash: 47.73
Actual Points From Mash: 53.40


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
0.4 0.04 kg. TF Black Malt UK 1.033 1270
1.0 0.09 kg. TF Brown Malt UK 1.033 200
7.6 0.75 kg. TF Pale Crystal UK 1.034 100
91.1 9.01 kg. TF Maris Otter Pale Ale Malt UK 1.037 6

Mashed at 66

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.23 g. Goldings - E.K. Pellet 5.10 1.8 5 min.
80.33 g. Goldings - E.K. Pellet 5.10 28.7 60 min.
49.11 g. Goldings - E.K. Pellet 5.10 4.7 15 min.
45.17 g. Styrian Goldings Pellet 5.25 2.8 2 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)


Yeast
-----

WYeast Timothy Taylor
 
Bier's Maldoror: "The Sunshine Lifts our Hearts"

(scheldebrou oesterstout clone)

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 11.40
Anticipated OG: 1.075 Plato: 18.27
Anticipated SRM: 44.8
Anticipated IBU: 49.7
Brewhouse Efficiency: 85 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 51.61 L
Pre-Boil Gravity: 1.058 SG 14.36 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
-----------------------------------------------------------------------------
83.3 9.50 kg. Weyermann Munich I Germany 1.038 8
8.8 1.00 kg. Weyermann Caramunich II Germany 1.035 63
7.9 0.90 kg. JWM Roasted Malt Australia 1.032 609

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Goldings - E.K. Whole 4.75 15.8 60 min.
50.00 g. Wye Challenger Whole 7.50 24.9 60 min.
20.00 g. Goldings - E.K. Pellet 4.75 3.5 30 min.
20.00 g. Wye Challenger Pellet 7.50 5.6 30 min.


laughtered through 8Kg of Oyster shells between tun and kettle

Yeast:

Recultured from well out of date Schelde Strandgaper Beer.
 
"GT Rice Lager"

Made from Beer - Brewed in a Big Metal Thing

:lol:
 
77% BB Ale
15.4% Weyermann Munich 1
7.6% Weyermann CaraAmber

OG 1.052
FG 1.012

20 IBU of Amarillo at 60 minutes (22g x 8.9%AA)
15 IBU of Amarillo at 20 minutes (28g x 8.9%AA)
5 IBU of Amarillo at 5 minutes (28g x 8.9%AA)

US-05 Yeast.

BIABed and no-chilled. I wanted to see what effect no-chilling had with the late hop aroma, so I resisted the urge to dry hop.
 
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: R80
Brewer: Walkers Fine Ales and Stouts
Asst Brewer:
Style: Munich Helles
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 53.03 L
Estimated OG: 1.051 SG
Estimated Color: 12.9 EBC
Estimated IBU: 18.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.10 kg Wheat flour (5.9 EBC) Adjunct 1.14 %
6.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 68.18 %
2.50 kg Munich Malt (17.7 EBC) Grain 28.41 %
0.20 kg Acid Malt (5.9 EBC) Grain 2.27 %
28.00 gm Pearle [6.30 %] (60 min) Hops 9.9 IBU
14.00 gm Pearle [6.30 %] (30 min) Hops 3.8 IBU
42.00 gm Hallertauer Mittelfrueh [4.10 %] (15 min)Hops 4.8 IBU
42.00 gm Hallertauer Mittelfrueh [4.10 %] (0 min) Hops -
0.50 items Sod. Met. (Mash 0.0 min) Misc
1.00 tsp Wyeast Nutrient (Boil 15.0 min) Misc
8.00 gm Koppafloc (Boil 15.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) [Starter Yeast-Lager


Mash Schedule: Herms
Total Grain Weight: 8.80 kg
----------------------------
Herms
Step Time Name Description Step Temp
30 min Dough in Add 22.00 L of water at 75.7 C 66.0 C
0 min Recirculate Heat to 72.0 C over 30 min 72.0 C
 
"Some Sorta Brown Ale" 23L Batch

2kg Marris Otter
250g Pale wheat(winter red)
250g Caraaroma
350g Carared
Mashed 67 in 7l + double batch sparge 5l each

20g EKG@ 10min
10gEKG @ 5min

1 Can Coopers Australian Pale Ale @flame out

All into cube and topped up with boiling water + 3l into fermenter.

Yeast Nottingham @18

Regards
Rich
 

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