Skunk Fart Ale

[Guest Lurker]

Hi Goat
I reckon that is going to be an extremely tasty APA. Very close to LCPA but good in its own right. I had my first taste of a partial mash last night which is very similar to your recipe and IMHO it was excellent. I also tasted it against a stubbie of LCPA and it is very very close. I think it would be almost identical to LCPA with a bit less Chinook and a bit more cascade in the boil. I would expect your version to be a little more grapefruity than LCPA, which to me certainly isnt a bad thing.

My tasting notes from last night are at
My brewing log brew 87

 

[Goat]

Thanks for the advice Doc - I played around with it today (between shopping around the suburbs of Perth looking for bits and pieces for a Mash/Lauter Tun) - even worked out my kettle dead space, something I had worried about before, but now Mr Promash has taken care of it for me.....

Wow GL that is a fair list of brewing you have there ! I enjoyed the comments about a Kriek clone (can't remember the number) and how the tasting notes became less enamoured as time went on.

I think I might go all Cascade with the first brew, forking out for the Chinnook when I only need 10g seems a bit extravagant... dunno though, I always seems to get a bit of a rush of blood when faced with the fridge full of those shiny little silver bags...

 

[Doc]

Just kegged my SKPA.
Also got 4 long necks out of the brew, and I'm drinking the last couple of hundred mls that was still left in the fermenter.
What an awesome brew.
Will report back on Tuesday night when I tap the keg, and will post a pic

Thanks for the recipe and thread topic Jayse.
Beers,
Doc

 

[kook]

I think I might go all Cascade with the first brew, forking out for the Chinnook when I only need 10g seems a bit extravagant... dunno though, I always seems to get a bit of a rush of blood when faced with the fridge full of those shiny little silver bags...

Where abouts in Perth are you? I've got a 100g bag of Chinook. I only use small amounts (10-15g) at a time, so if you want 10g just let me know!

 

[Goat]

Thanks Kook - I'm in Bayswater.

I went to TWOC to pick up some 1272 Wyeast today, but Roy hasn't got it in yet, so I wont be brewing the SFPA til the week following next (I need a week to get a starter happening), so maybe at the perth BDO... Mind you, by the sounds of the reviews this brew is getting, its prolly worth me picking up 100g from TWOC anyway cos I'll be brewing more than once... it is only a few dollars after all

 

[JasonY]

If you want to bring a cooler bag to the brewers day out I can bring you a stubbie of 1272 that I saved off my last primary, I have some chinook also if you only want 10g.

 

[Goat]

You guys are very generous ! Thanks JasonY.

I think I might splash out on this one all the same - and set myself up with half a dozen starters from a new pack. Same with the Chinnook.

There's not that many of us in Perth - maybe we should start getting a library of yeasts together to share around...

 

[big d]

keep me in mind goat as in a few years i will be moving down to perth pemanent.
i reckon by then there will be quite a few of us doing ag brews

 

[JasonY]

No probs goat, yeast bank sounds like an excellent idea. Good way to try a few new yeasts without having to fork out a small fortune.

Decided my next one will be 1968 London ESB, have to order it when I am next at TWOC.

3 years big d, good to see you have a forward plan

 

[Goat]

OK JaysonY - we can chat about it next weekend....

I'd give Roy a ring (or email him) to make sure he gets it your request - he told me today that he will be ordering first thing next week and they should be in a few days after that.

NO worries Bigd - I'll start saving some in earnest, maybe you'll be able to take a few back with you when you come down to Perth in 2004

 

[Guest Lurker]

Jasony

Dont bother. I have 1968 in the brewing fridge. I am coming to the Perth big day out. I will split the yeast into a PET bottle and bring it with me, along with the chocolate porter which is my selected home brew to contribute to the day. Just remember to stir the crap out of 1968 when you use it, it flocculates like a bastard.

Edit afterthought
Although I guess it could be a pain in the arse dragging a bottle of yeast around with you all day. PM me if you want me to bring it, or if you want to pick it up directly at another time.

 

[JasonY]

Thanks GL, unfortunately I couldn't stop myself and bought a smack pack as Roy at TWOC had one handy

Look forward to trying the chocolate porter.

 

[Hoops]

I have cracked my grain and bought some fresh cascade ready to brew my SFPA, cant wait, just improving my mash tun today and I'll be away brewing.

You guys in Perth sound like you have it all together. In my old brew club we had a good collection of yeasts and bought hops in kilo blocks. It's a great way to go. I am jelous though .
I am moving back to Perth in 2 years so I will have to get in contact with you guys and check the brew clubs out.

Hoops

 

[THE DRUNK ARAB]

You guys that have brewed jayse's SFPA. Can you please let me know the differing hopping schedules you used. In fact post your recipes and efficiencies as well.
I reckon I will brew this next week. The Leffe Blond clone will have to wait.

C&B
TDA

 

[Doc]

TDA,

Here is my version that I brewed.
I'm brewing it again this weekend and won't change a thing. It is great.

Beers,
Doc

Jayse's Skunk Fart Pale Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-0 India Pale Ale, India Pale Ale

Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 5.89
Anticipated OG: 1.054 Plato: 13.28
Anticipated SRM: 9.3
Anticipated IBU: 39.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.046 SG 11.36 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
-----------------------------------------------------------------------------
80.6 4.75 kg. IMC Ale Malt Australia 1.037 4
5.8 0.34 kg. CaraMunich 60 France 1.034 60
7.6 0.45 kg. Cara-Pils Dextrine Malt 1.033 2
3.8 0.22 kg. Munich Malt Germany 1.037 8
2.1 0.13 kg. Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
48.00 g. Cascade Pellet 4.50 29.8 60 min.
42.00 g. Cascade Pellet 4.50 7.0 15 min.
30.00 g. Cascade Pellet 4.50 3.1 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.89
Water Qts: 16.69 - Before Additional Infusions
Water L: 15.79 - Before Additional Infusions

L Water Per kg Grain: 2.68 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 78 Time: 10
Sparge Temp : 80 Time: 60


Total Mash Volume L: 19.73 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

 

[JasonY]

TDA, I have 3 kegs of this for a party on Saturday each will be slightly different as I have played about with both the hops and the grian bill .... last two are below ... dropped the caramunich a little to lighten the color but in the end the original bill is fine I am just a tinkerer. The one using some Centenial tasted very nice when I racked ... will post back with some tasting notes if I can remember what they were like after saturday (80L in total on tap ....) :chug: :chug: :chug:


23L recipes @75%

SunkFart #6
BJCP Style and Style Guidelines
-------------------------------

06-A American Pale Ales, American Pale Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 4 Max Clr: 11 Color in SRM, Lovibond

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 5.46
Anticipated OG: 1.055 Plato: 13.52
Anticipated SRM: 6.6
Anticipated IBU: 46.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Actual OG: 1.056 Plato: 13.80
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 4.53 by Volume: 5.80 From Measured Gravities.
ADF: 77.8 RDF 64.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 67 %
Anticipated Points From Mash: 54.78
Actual Points From Mash: 48.70


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

Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 28.31 L
Pre-Boil Gravity: 1.045 SG 11.08 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 29.43 L
Water Needed Pre-Boil Gravity: 1.043 SG 10.67 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
-----------------------------------------------------------------------------
86.1 4.70 kg. Pale Ale Malt (IMC Trad) Australia 1.037 2
4.0 0.22 kg. CaraMunich 40 France 1.034 40
4.0 0.22 kg. Munich Malt (IMC) Australia 1.038 6
3.7 0.20 kg. CaraPilsner France 1.035 10
2.2 0.12 kg. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 g. Chinook Pellet 12.10 3.4 60 min.
18.00 g. Centennial Pellet 10.50 26.4 60 min.
30.00 g. Cascade Pellet 5.75 6.4 15 min.
30.00 g. Cascade Pellet 5.75 4.8 10 min.
40.00 g. Cascade Pellet 5.75 5.4 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Whirfloc Fining 10 Min.(boil)


Yeast
-----

WYeast 1272 American Ale II


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain kg: 5.46
Water Qts: 15.85 - Before Additional Infusions
Water L: 15.00 - Before Additional Infusions

L Water Per kg Grain: 2.75 - Before Additional Infusions

Tun Thermal Mass: 0.10
Grain Temp: 26 C

Dough In Temp: 76 Time: 0
Saccharification Rest Temp: 68 Time: 90
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 76 Time: 45


Skunk Fart #7
BJCP Style and Style Guidelines
-------------------------------

06-A American Pale Ales, American Pale Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 4 Max Clr: 11 Color in SRM, Lovibond

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 5.46
Anticipated OG: 1.055 Plato: 13.52
Anticipated SRM: 6.6
Anticipated IBU: 38.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Actual OG: 1.052 Plato: 12.86
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 4.12 by Volume: 5.27 From Measured Gravities.
ADF: 76.1 RDF 63.4 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 73 %
Anticipated Points From Mash: 54.78
Actual Points From Mash: 53.13


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

Evaporation Rate: 15.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 28.31 L
Pre-Boil Gravity: 1.045 SG 11.08 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 33.13 L
Water Needed Pre-Boil Gravity: 1.038 SG 9.51 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
-----------------------------------------------------------------------------
86.1 4.70 kg. Pale Ale Malt (IMC Trad) Australia 1.037 2
4.0 0.22 kg. CaraMunich 40 France 1.034 40
4.0 0.22 kg. Munich Malt (IMC) Australia 1.038 6
3.7 0.20 kg. CaraPilsner France 1.035 10
2.2 0.12 kg. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.00 g. Cascade Pellet 5.75 22.5 60 min.
14.00 g. Cascade Pellet 5.75 3.0 15 min.
30.00 g. Cascade Pellet 5.75 4.8 10 min.
4.00 g. Chinook Pellet 12.20 1.4 10 min.
30.00 g. Cascade Pellet 5.75 4.0 5 min.
20.00 g. Cascade Pellet 5.75 2.7 1 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Whirfloc Fining 10 Min.(boil)


Yeast
-----

WYeast 1272 American Ale II


Mash Schedule
-------------

Mash Type: Single Step
Heat Type: Direct

Grain kg: 5.46
Water Qts: 17.33 - Before Additional Infusions
Water L: 16.40 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Tun Thermal Mass: 0.10
Grain Temp: 26 C

Dough In Temp: 74 Time: 0
Saccharification Rest Temp: 67 Time: 90
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 76 Time: 0

 

[THE DRUNK ARAB]

Cheers Doc and JasonY

TDA

 

[big d]

ive just brewed up jayses october ipa minus the northern brewer hops as i havent got any.
anyway hit all his targets so will will now have the long wait to see how it turns out.
smells great so far but still to early for a decent taste test but seems ok so far.
will post the outcome further down the track.

cheers
big d

 

[THE DRUNK ARAB]

I am doing a modified version of this as I can't get cara munich, I have some Simcoe hops I want to try and I don't have any American Ale liquid yeast.
Here is the modified recipe:


SFPA Modified

Brew Type: All Grain Date: 01/23/04
Style: American Pale Ale Brewer: Mark Rasheed
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 29.00 L Boil Time: 60 min
Equipment: My Equipment Brewhouse Efficiency: 70.0 %
Taste Rating (50 possible points):

Ingredients Amount Item Type % or IBU

4.75 kg Pale Malt (2 Row) US (2 SRM) Grain 80.3 %
0.45 kg Cara-Pils/Dextrine (2 SRM) Grain 7.6 %
0.34 kg Caramel/Crystal Malt - 30L (30 SRM) Grain 5.7 %
0.25 kg Munich Malt (9 SRM) Grain 4.2 %
0.13 kg Wheat Malt, Bel (2 SRM) Grain 2.1 %
20.00 gm Simcoe [14.7%] (60 min) Hops 31.3 IBU
27.00 gm Cascade [5.5%] (15 min) Hops 7.8 IBU
30.00 gm Cascade [5.5%] (5 min) Hops 3.5 IBU
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.054 SG (1.045-1.056 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 6 SRM (4-11 SRM) Color [Color]
Bitterness: 42.7 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.6 AAU
Estimated Alcohol by Volume: 5.4 % (4.5-5.7 %) %

I will report on this when it is kegged, should be in 2 weeks hopefully.

C&B
TDA

 

[Snow]

Has anyone out there used Chinook as the bittering hop, like the Little Creatures Brewery does? Apparently it's the Chinook that gives it that grapefruit flavour.

- Snow