Vic 2007 Xmas Case Swap Recipes

[SpillsMostOfIt]

SpillsMostOfIt's Belgian Dumb Blonde.

Brewed to BJCP Style 6B and fermented with a Belgian Yeast.

3.0kg JWM Pilsner Malt
1.0kg JWM Wheat Malt
0.20kg JWM Light Munich
0.10kg JWM Dark Munich
0.10kg LDME
0.10kg Table Sugar

4.0g 5.2pH Stabiliser

Mashed at 68degC for 75minutes.

90minute boil. Final Volume 24 [email protected] (72% Brewhouse Efficiency)

30gm Saaz @60min (13.3IBU)
42gm Hallertauer Hersbrucker @20min (11.3IBU)
Yeast Nutrient, Koppafloc @10min

Wyeast 1388 - Belgian Strong Ale 1.5litre starter.

Bulk primed with table sugar to 2.6 volumes CO2. One vanilla bean boiled in priming solution.

Edit: Added mash information.
Second Edit: OG

 

[Fents]

Kris Kringle Kolsch

Batch Size: 34.00 L
Boil Size: 46.57 L
Estimated OG: 1.052 SG
Estimated Color: 6.7 EBC
Estimated IBU: 23.1 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 100.0 %
34.97 gm Pearle [6.40%] (60 min) Hops 16.9 IBU
22.98 gm Hallertauer Mittelfrueh [4.10%] (30 min) Hops 5.5 IBU
5.00 gm Hallertauer Mittelfrueh [4.10%] (15 min) Hops 0.8 IBU
5.00 gm Hallertauer Mittelfrueh [4.10%] (0 min) Hops -
0.70 tbsp Moss Tab (Boil 10.0 min) Misc
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter 6Yeast-Ale


Mashed at 65c for 75 mins, boil for 70mins.

 

[Wardhog]

After having a night or two on the remainder of this batch, I've come to refer to this beer as "Screw tomorrow live for tonight ESB". I think I underestimated this beer the first time, I was just plain stupid the second.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: BHESB
Brewer: Ward
Asst Brewer: None
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 35.00 L
Boil Size: 42.61 L
Estimated OG: 1.058 SG
Estimated Color: 38.4 EBC
Estimated IBU: 35.0 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.20 kg Pale Malt, Maris Otter (5.9 EBC) Grain 75.00 %
0.60 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 6.25 %
0.60 kg Corn, Flaked (2.6 EBC) Grain 6.25 %
0.50 kg Caramunich Malt (110.3 EBC) Grain 5.21 %
0.50 kg White Wheat Malt (4.7 EBC) Grain 5.21 %
0.20 kg Chocolate Malt (886.5 EBC) Grain 2.08 %
30.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 9.8 IBU
30.00 gm Challenger [6.60 %] (60 min) Hops 13.0 IBU
30.00 gm Challenger [7.50 %] (15 min) Hops 7.3 IBU
30.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 4.9 IBU
15.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
15.00 gm Challenger [7.50 %] (0 min) Hops -
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Finished at 1.014.

 

[DarkFaerytale]

"Eternal Night"

Foreign Extra Stout

1.067
finished high, from memory in the 1.020 range
50ish IBU
32.9SRM

75% eff.

JWM trad ale malt 6.00kg
JWM roast Barley 0.30kg
JWM Dark Crystal 0.15kg
Flaked Barley 0.10kg
WEY acidulated 0.05kg

45g Target 6.62A/A 60M
20G EKG 4.75%A/A 45M

US-05/56 yeast

must be drunk late in the case and while listening to some prog. metal

http://profile.myspace.com/index.cfm?fusea...endID=171801338

^ great band

-Phill

 

[Fents]

^^^ drooling just thinking about it DFT!

Gonna pull out my Kill em all vinyl (and throw it on the decks) for that one!

 

[brettprevans]

wow re all the AG recipes. I think we are in for a treat.

DFT - hmmmmmmm foreign extra stout :icon_drool2:

ok here's my very humble (and slightly embarrassing after the above) receipes

Kenzie Hop Ale
1.7 kg tin draught
0.65kg LDM
0.25kg dex
0.25kg maltodex (I know, I know, its terrible)

0.25kg crystal
0.15kg carapils
steeped at 75C for 30min, then 20min boil before adding LDM and hops

20g cluster hops (9.9AA%) @ 10 min
10g cascade hops (6.6AA%) @10 min
15g cluster hops (9.9AA%) @ 1 min
10g cascade hops (6.6AA%) @ 1 min

Safale -04 (I was going to use US-56 but had run out)
brewed at 16-19C

23L - OG 1.046, FG 1.014, ~4.9% (plus ~0.4% after bottling)

 

[therook]

Rooks Alt
Brew Type: All Grain Date: 29/09/2007
Style: Dusseldorf Altbier Brewer: Rook
Batch Size: 27.00 L Assistant Brewer: Sammy boy
Boil Volume: 34.94 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 13.7 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
4.40 kg Munich I (Weyermann) (14.0 EBC) Grain 70.3 %
1.30 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 20.8 %
0.50 kg Melanoidin (Weyermann) (59.1 EBC) Grain 8.0 %
0.06 kg Carafa Special III (Weyermann) (1400.0 EBC) Grain 1.0 %
90.00 gm Spalter [3.30%] (60 min) Hops 27.8 IBU
30.00 gm Spalter [6.60%] (30 min) Hops 14.2 IBU
1.00 tsp Epsom Salt (MgSO4) (Mash 90.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.010 SG
Estimated Color: 29.0 EBC
Bitterness: 42.1 IBU

alcohol level 5.4%

Mash In Add 16.39 L of water at 71.2 C 65.0 C 90 min

Rook

 

[Hutch]

Hutch's Hair of the Dog (Flying Dog APA)

Brew Type: All Grain
Date: 17/08/2007
Style: American Pale Ale
Batch Size: 21.00 L
Boil Time: 90 min

Grain:
2.0 kg Bairds Marris Otter
2.0 kg Weyermann Pilsner
0.25 kg Weyermann Light Munich
0.25 kg Weyermann CaraMunich 1
0.25 kg Weyermann CaraPils

Hops:
15 gm Northern Brewer [9.1%] (60 min)
15 gm Cascade [6.7%] (30 min)
15 gm Cascade [6.7%] (15 min)
15 gm Columbus [13.7%] (5 min)
15 gm Amarillo [8.9%] (5 min)
15 gm Columbus [13.7%] (0 min)
15 gm Amarillo [8.9%] (0 min)

1.00 tsp Gypsum (mash)
0.25 tsp salt (mash)
7 drops foam control (start of boil, to prevent boilover)
0.5 tsp Koppafloc (last 10 minutes of boil)

Wyeast 1737 Flying Dog (2nd generation, 2Ltr starter)

Measured Original Gravity: 1.050
Measured Final Gravity: 1.009
Bitterness: 37 IBU
Alcohol: 5.3%

Single-step infusion Mash, 65.5 deg C rest for 90 min
Fermented for 1 week at 18deg C, then dropped to 4deg C for 2 weeks CC.
Batch primed with 120gm dextrose

Hutch.

 

[AUHEAMIC]

Peels Scottish Ale

Brew Type: All Grain
Date: 20/10/2007
Style: Scottish Ale
Batch Size: 44.00 L
Boil Time: 70 min

Grain:
8.8 kg Bairds Marris Otter
0.8 kg JW Medium crystal
0.3 kg Wyman melanoidin
0.2 kg JW roasted barley

Hops:
40 gm Challenger [6.6%] (60 min) 10.7IBU
50 gm Challenger [6.6%] (15 min) 17.3IBU

1.00 tsp Gypsum (mash)
1 tab Irish moss (last 10 minutes of boil)

Wyeast 1728 Scottish ale (2nd generation, 3Ltr starter)

Measured Original Gravity: 1.050
Measured Final Gravity: 1.012
Bitterness: 37 IBU
Alcohol: 5.4%

Single-step infusion Mash, 65deg C rest for 60 min
Fermented for 2 week at 18deg C.
Batch primed with sugar at 6.5 grams per litre.

 

[Wardhog]

must be drunk late in the case and while listening to some prog. metal

Will Isis or Pelican do?

 

[SpillsMostOfIt]

Will Isis or Pelican do?

Bugger that! I'm gonna get me an angle grinder and some reomesh, a cactus and a contact microphone, then recreate the early works of the BH Surfers...

 

[Maple]

Well here 'tis: Industrial Strength Flea Remover

Case Swap: ISFR

A ProMash Recipe Report

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

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 6 Max Clr: 15 Color in SRM, Lovibond

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

Batch Size (L): 36.00 Wort Size (L): 36.00
Total Grain (kg): 10.44
Anticipated OG: 1.065 Plato: 16.00
Anticipated SRM: 8.6
Anticipated IBU: 61.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 42.35 L
Pre-Boil Gravity: 1.056 SG 13.71 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
38.3 4.00 kg. Pilsner Australia 1.037 1
28.7 3.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
9.6 1.00 kg. Munich Malt Germany 1.037 8
9.6 1.00 kg. Rye Malt America 1.030 4
3.8 0.40 kg. CarAmber France 1.034 30
3.8 0.40 kg. Caramel Pils Malt Belgium 1.034 2
3.3 0.34 kg. CaraMunich 40 France 1.034 40
1.9 0.20 kg. White Wheat Belgium 1.040 3
1.0 0.10 kg. CaraWheat France 1.035 40

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Columbus Pellet 13.70 40.7 60 min.
5.00 g. Centennial Pellet 9.40 4.0 60 min.
20.00 g. Northern Brewer Pellet 6.60 5.7 30 min.
10.00 g. Mt. Hood Pellet 4.20 1.8 30 min.
5.00 g. Cascade Pellet 6.70 1.1 25 min.
5.00 g. Simcoe Pellet 11.90 2.0 25 min.
5.00 g. Mt. Hood Pellet 4.20 0.6 20 min.
5.00 g. Northern Brewer Pellet 6.60 0.9 20 min.
5.00 g. Cascade Pellet 6.70 0.8 15 min.
5.00 g. Simcoe Pellet 11.90 1.3 15 min.
5.00 g. Cascade Pellet 6.70 0.6 10 min.
5.00 g. Cascade Pellet 6.70 0.5 5 min.
15.00 g. Cascade Pellet 6.70 1.4 2 min.
10.00 g. Columbus Pellet 13.70 0.0 0 min.

Protein Rest Temp : 50 Time: 20
Saccharification Rest Temp : 64 Time: 60
Mash-out Rest Temp : 78 Time: 5
Sparge Temp : 78 Time: 15

Yeast - 2nd Gen US05 Starter

 

[andreic]

One Helles of a Hefeweizen

My contribution to the case is my backup beer - a Hefeweizen (I'm just not confident about my original beer - a Helles). Here's the recipe.

My system:
72% efficiency
35L pre-boil
26L post-boil

Ingredients:
3kg Joe White Wheat Malt
2kg Joe White Pilsener Malt

24g Hallertauer (60 min) - 11.6 IBU
10g Saaz (60 min) - 3.3 IBU

WLP300 Whitelabs Hefeweizen yeast starter

Mash:
43c for 20 mins (1.6L/kg)
65c for 60 mins (3.6L/kg)
mash out + batch sparge

Fermentation:
20c until finished, crash chill for a day and then bottle.


The only reason I used the Saaz is because I ran out of Hallertauer. I think the rest at 43c is important for taste (my last Hefe was the first to have this rest and it is much better than previous attempts). I fermented a little higher to try and get more banana. I'm fairly confident it will be drinkable - I'm still enjoying the last few bottles of my last Hefe...

 

[therook]

Are the rest of you guys going to post your Recipe's in here ???

Rook

 

[Quintrex]

This is my first foray into making a wacky HOPPY belgian.

(belgians have never typically emphasised hop character in their beers)



Case Swap Belgian IPA

A ProMash Recipe Report

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

Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (kg): 7.26
Anticipated OG: 1.068 Plato: 16.62
Anticipated SRM: 4.8
Anticipated IBU: 77.9
Brewhouse Efficiency: 77 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
9.9 0.72 kg. Cane Sugar Generic 99.55 0
83.2 6.04 kg. Weyermann Pilsner Germany 77.47 2
6.9 0.50 kg. Weyermann Carahell Germany 70.67 13

Potential represented as % Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
33.26 g. Columbus Pellet 13.70 47.6 First WH
33.26 g. Columbus Pellet 13.70 26.9 30 min.
33.26 g. D Saaz Pellet 4.40 3.4 10 min.
15.30 g. D Saaz Pellet 4.40 0.0 0 min.
44.35 g. D Saaz Pellet 4.40 0.0 Dry Hop

Numbers are wierd cos I scaled up the size of the recipe last minute as I wanted to use a half kilo of carahell.


Yeast
-----

WYeast 3522 Belgian Ardennes

Fermented 1 week 18-20 then ramped up the temp up to 24-26 when it was basically finished. This yeast is amazing I think Wyeast says the ardennes strain can be used up to around 30 deg C.
Cold conditioned 1 week @ 2 C

Mashed
45- 15min 62 45 min 67 30min


When I tasted this sucker about a month ago I freaked out because it tasted like hop essence, ended up diluting with 2 L water to make it up to 26L, hoping to make it a bit more drinkable for the swap, now I wonder if I should have left it. It has taken ages to carb up as it was bottled on the 25/10 but it's drinkable now but a lot of the hop character has faded.

 

[mark_m]

#9 MARK_Ms HOUSE ALE APA/AMBER
VIC CASE SWAP 24/11/07

4.5kg Marris Otter Ale
1kg Weyerman Light Munich
300gm Bairds Light Crystal
100gm Wheat Malt

Mash approx 65degrees, 60 minutes

80 minute boil

25gm Northern Brewer 6.6 )
12gm Cascade 6.7 ) 60mins

10gm Cascade 6.7 )
10gm Fuggles 6.6 ) 15mins + 1min

20gm Cascade 6.7 )
20gm Fuggles 6.6 ) Dry hopped in Primary

no chill cube approx 24 hours

Pitched on US05 yeast cake from previous batch, same grain bill, Amarillo hopped.

16 days primary 1822 degrees

Cold conditioned 9 days to clear

Bottled 24, 5gm cane sugar per longneck.

Cheers,
Mark

 

[Thirsty Boy]

The case swap day brew:

Swap Day Brew

A ProMash Recipe Report

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

02-A Pilsner, German Pilsner (Pils)

Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 4 Max Clr: 10 Color in EBC

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

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.41
Anticipated OG: 1.050 Plato: 12.444
Anticipated EBC: 7.2
Anticipated IBU: 27.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 20.00 Percent Per Hour
Pre-Boil Wort Size: 33.5 L
Pre-Boil Gravity: 1.040 SG


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
85.0 4.60 kg. Pilsner - JWM Australia 1.037 4
10.0 0.54 kg. Weizen Malt - Weyer Germany 1.038 3
5.0 0.27 kg. Munich Light - Weyer Germany 1.037 15

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Czech Saaz Whole 3.50 20.9 60 min.
50.00 g. Czech Saaz Whole 3.50 7.0 20 min.
100.00 g. Czech Saaz Whole 3.50 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
6.00 gm Gypsum (Calcium Sulphate) Other 60 Min.(mash)
4.00 gm Calcium Chloride Other 30 Min.(mash)
0.50 Tsp Yeast Nutrient (Whitelabs) Other 5 Min.(boil)
0.50 Unit(s)Whirlfloc Fining 15 Min.(boil)


Saccharification Rest Temp : 67 Time: 60

Total Mash Volume L: 37.01 - Dough-In Infusion Only


Notes:

Forgot whirlfloc and yeast nutrient so it might be a little hazy and be nice to your yeast.

Used whole hops in the pro-mash recipe even though I used pellets in the brew. Using a hop sock decreases utilisation and I compensate in the recipe by just pretending that I use whole hops which also get lower utilisation.

The wort turned out to be 1.049... so I missed the 1.050 target I guess

I think we ended up filling 1 x5L demijon, 1x5.5L pastic container, 5x 2L milk bottles and 2x 1L milk bottles.. for a total of 22.5L @ 1.049.

Which means with 2-3L of trub left in the kettle, I came damn close to hitting the numbers on the head. I was a little worried about bolloxing up the brew in front of so many brewers... thank christ I got it right. Hopefully it doesn't taste like shit.

Thirsty

 

[DarkFaerytale]

cascade and fuggles mark? i'v never heard of that mix befor, can't wait to try it out

 

[SpillsMostOfIt]

Hopefully it doesn't taste like shit.

... or discarded lemon wedges or prawns!

 

[AUHEAMIC]

I think we ended up filling 1 x5L demijon, 1x5.5L pastic container, 5x 2L milk bottles and 2x 1L milk bottles.. for a total of 22.5L @ 1.049.

There were 3 x 1L milk bottles so total 23.5L. Even better.