Vic 2009 Xmas Case Swap - Recipes

[Wonderwoman]

I finally put together my swap beer today. Here's the recipe

Coopers canadian blonde kit
600 g light DME
200 g wheat DME
500 g rice malt extract
200 g cara pils
galaxy hop flowers 14.9 % AA - 7.5g at 15 min, 5 g at 10 min and 15 g dry hopped
nelsen sauvin flowers 11.4% AA - 7.5g at 20 min, 5 g at 10 min and 15 g dry hopped
US-05

V - 23L OG - 1044

 

[Fourstar]

I finally put together my swap beer today. Here's the recipe

Where's the Golden Syrup?!?

 

[Wonderwoman]

Where's the Golden Syrup?!?

it's probably not too late to chuck some in if you'd like it :lol:

 

[Fourstar]

it's probably not too late to chuck some in if you'd like it :lol:

I'll take your recipe as it stands! Looks delish!

 

[Fents]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Creamy Corn Cream Ale
Brewer: Fenton
Asst Brewer: Troydo
Style: Cream Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 84.00 L
Boil Size: 102.00 L
Estimated OG: 1.048 SG
Estimated Color: 7.5 EBC
Estimated IBU: 21.4 IBU
Brewhouse Efficiency: 69.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 40.00 %
7.50 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 40.00 %
3.75 kg Corn, Flaked (2.6 EBC) Grain 20.00 %
160.00 gm Saphire [4.50 %] (60 min) Hops 21.4 IBU
40.00 gm Saphire [4.50 %] (0 min) Hops -
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
4 Pkgs US-05 Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 18.75 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 55.00 L of water at 70.5 C 65.0 C

 

[Fourstar]

Looks good Fents! Cant wait to get my lips around it!

What direction did you take for the corn? Polenta? Or did you get some corn flaked by Dave? How did your efficiency go?

 

[Fents]

got that cracked corn off dave that he runs through his coffee grinder. hit 1.048 into the frementer so about 70% eff.

 

[Fourstar]

got that cracked corn off dave that he runs through his coffee grinder. hit 1.048 into the frementer so about 70% eff.

Nice work! I found my efficiency increased when i went to kibbled(grits) corn or polenta. Both with the same results. Best of all you dont need to cook the arse out of kibbled or polenta either.

 

[WarmBeer]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 22 - ESB (Case Swap)
Brewer: Brett
Asst Brewer: Stef / Andrew
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: Extract
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 26.80 L
Estimated OG: 1.048 SG
Estimated Color: 27.4 EBC
Estimated IBU: 34.8 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.60 kg Light Dry Extract (15.8 EBC) Dry Extract 14.29 %
3.00 kg Pale Liquid Extract (15.8 EBC) Extract 71.43 %
0.25 kg Caraamber (Weyermann) (70.9 EBC) Grain 5.95 %
0.25 kg Crystal (Bairds) (150.0 EBC) Grain 5.95 %
0.10 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.38 %
80.00 gm Fuggles [3.90 %] (60 min) Hops 31.9 IBU
35.00 gm Fuggles [3.90 %] (1 min) Hops 0.6 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


Measured OG: 1050

 

[notung]

Possibly a honey wheat beer Notung

all you need is some orange blossom honey from harcourt just down the rd

Kleiny

Thanks for the help people. I'm going to go with the honey wheat idea. I'll hop lightly at 60mins, aiming for little over 15ibus. Wondering whether I should use 60% wheat, 40% pils as is traditional in Germany, and do a single decoction mash - may be helpful as I'm using Powells wheat. I'll add the honey just prior to cubing and ferment on the cool side with the DCL SAFwheat. What do you think? Thanks.

 

[Maple]

Thanks for the help people. I'm going to go with the honey wheat idea. I'll hop lightly at 60mins, aiming for little over 15ibus. Wondering whether I should use 60% wheat, 40% pils as is traditional in Germany, and do a single decoction mash - may be helpful as I'm using Powells wheat. I'll add the honey just prior to cubing and ferment on the cool side with the DCL SAFwheat. What do you think? Thanks.

Sounds good, have a look around for the 'rule of 30', especially in wheat beers. From memory, this is what drives the clove/banana that make an awesome wheatie, which I think would go well with the honey.

 

[brettprevans]

add the honey at cubing/end of boil is right. old methodology for brewing with honey used to favour boiling or heating the honey to pasturize it (ie so no begs were left alive). however new methodology when using honey doesnt boil or pasturize as its been shown to loose a lot of the flavour and aroma components. there's so much sugar and little accessable nutrients for bacteria to access in honey that you dont really need to boil it.

edit: go for a ballsy honey as well. something like iron bark, red gum or if using enough quanitity orange blossum.

 

[Kleiny]

edit: go for a ballsy honey as well. something like iron bark, red gum or if using enough quanitity orange blossum.

The orange blossom honey has a great flavour and aroma which is really noticeable its not a weak honey like some of the clover varieties around.

I find a lot of the eucalypt honeys to strong especially within a wheat beer, and possibly with the method you suggest CM2.

I have always added them at the end of boil and got good results, i would be interested in putting it in later and see what i get.

Also Notung i sent you a PM im just about to keg a wheat beer and could drop some wyeast 3638 in for you to use if you want it.

Kleiny

 

[brettprevans]

eucalypt honeys to strong especially within a wheat beer, .
Kleiny

yup general consensus within mead making is to steer away from the eucalypt honeys b/c of the strong tastes they can impart. i suppose a eucalypt wheat could be nice but it wouldnt only want to be a hint.

 

[gava]

Put this down Friday..
----
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Golen Ale (Joe White - Vic Case Swap)
Brewer: Gavin Ramm
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.17 L
Estimated OG: 1.050 SG
Estimated Color: 5.8 SRM
Estimated IBU: 28.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.76 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 56.91 %
0.92 kg Munich I (Weyermann) (7.1 SRM) Grain 18.97 %
0.92 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 18.97 %
0.25 kg Carahell (Weyermann) (13.0 SRM) Grain 5.15 %
20.00 gm Amarillo [8.90 %] (60 min) Hops 19.8 IBU
15.00 gm Amarillo [8.90 %] (20 min) Hops 9.0 IBU
15.00 gm Amarillo [8.90 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05(56))Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.85 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 12.65 L of water at 77.2 C 67.8 C
10 min Mash Out Add 7.08 L of water at 92.7 C 75.6 C


Notes:
------
Set to 3c for last two days.

 

[notung]

Brewed a honey wheat beer yesterday, as suggested here, for the swap.

2.75kg Wheat (Powells)
2.75kg Pils (Malteurop)
20g Tettnang @ 60mins (~9 IBUs)
500g Banksia honey (at flameout)
130g leftover marinated bloodorange desert (light but syrupy, zesty)

25L no chilled.

Mashed in with a beta glucan rest, raised to protein rest and pulled a decoction which eventually raised the mash to saccharification @ 68C. Hit the pre-boil targets but I will wait until pitching to confirm OG. Will pitch a bottle of Wyeast #3638 (Bavarian wheat) slurry - thanks to Kleiny!

I may need to warn those in swap not to consume this beer straight away - give a couple of weeks to carb up.

 

[Fourstar]

Mashed in with a beta glucan rest, raised to protein rest and pulled a decoction which eventually raised the mash to saccharification @ 68C. Hit the pre-boil targets but I will wait until pitching to confirm OG. Will pitch a bottle of Wyeast #3638 (Bavarian wheat) slurry - thanks to Kleiny!

Wow! A Blood Orange Honey Hefeweizen! Interested to see how this pans out! Got me drooling already! Just make sure you carbonate high

Cheers! :beerbang:

 

[WarmBeer]

I may need to warn those in swap not to consume this beer straight away - give a couple of weeks to carb up.

Probably best to update the wiki page (link) with a preferred drinking date.

My ESB will only just be 2 weeks in the bottle at the time of the swap, and I'm finding from my previous batch it is at its best after 4 weeks.

 

[Brewmeister70]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Ringwood Special Bitter
Brewer: Ian's Brewhouse
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0) Wort was biscuity and deep amber with lots of Goldings character.

Recipe Specifications
--------------------------
Batch Size: 50.00 L
Boil Size: 69.78 L
Estimated OG: 1.048 SG
Estimated Color: 12.3 EBC
Estimated IBU: 31.5 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.40 kg Pale Malt, Maris Otter (5.9 EBC) Grain 87.85 %
0.70 kg Oats, Malted Crystal (15.0 EBC) Grain 6.54 %
0.36 kg Aromatic Malt (51.2 EBC) Grain 3.36 %
0.24 kg Biscuit Malt (45.3 EBC) Grain 2.24 %
38.00 gm Super Pride [15.10 %] (60 min) Hops 29.9 IBU
30.00 gm Goldings, East Kent [4.85 %] (5 min) Hops 1.5 IBU
20.00 gm Goldings, East Kent [4.85 %] (0 min) (AroHops -
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
4.00 gm Yeast Nutrient (Boil 10.0 min) Misc
40.00 ml Chalk (Mash 60.0 min) Misc
200.00 ml Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 10.70 kg
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
75 min Saccharification Add 21.40 L of water at 75.6 C 66.0 C
10 min Mash Out Heat to 78.0 C over 10 min 78.0 C

Sparged with 59L of 76-degree water acidified to Ph 5.7
Final runnings 1.005.
OG: 1.045

 

[notung]

Wow! A Blood Orange Honey Hefeweizen! Interested to see how this pans out! Got me drooling already! Just make sure you carbonate high

Cheers! :beerbang:

By high do you mean as far as 2.9 vols? This will be my first hefe.