Vic 2009 Xmas Case Swap - Recipes

[Hutch]

Bottled my case-swap beer last night, which was tasting "Nelson-Sauvin-tastic"! I think the cube-hopping has worked well.
Good enough that I drank 2 pints, hazy and uncarbed

Hutch.

 

[scott_penno]

14. sappas

Recipe: Altbier 25L
Brewer: sappas
Asst Brewer:
Style: Altbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.57 L
Estimated OG: 1.048 SG
Estimated Color: 25.7 EBC
Estimated IBU: 36.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.60 kg Munich, Light (Joe White) (17.7 EBC) Grain 54.17 %
1.80 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 37.50 %
0.15 kg Caramalt (Joe White) (49.3 EBC) Grain 3.13 %
0.15 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 3.13 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.08 %
30.00 gm Hallertauer [6.30 %] (90 min) Hops 20.3 IBU
23.00 gm Spalter [4.90 %] (90 min) Hops 12.1 IBU
10.00 gm Spalter [4.90 %] (30 min) Hops 3.8 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.80 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 12.52 L of water at 72.9 C 65.6 C
10 min Mash Out Add 8.01 L of water at 93.8 C 75.6 C


Notes:
------
Added 2.5g CaCl
Bulk primed with 110g sugar

 

[chris.taylor.98]

Recipe: Pale Yarra
Style: 8C. Extra Special/Strong Bitter (English Pale Ale)

Description:

Beer destined for AHB 2009 Xmas case swap.


(Losely modeled on an English Pale Ale with a few deviations)


-------------------------------------------------------------------------
Target Volume [ltr]: 23.00
Alcohol By Volume: 5.81%

Estimated Original Gravity[points (P)]: 55.837 (13.764)
Estimated Final Gravity[points (P)]: 12.506 (3.199)
Estimated Attenuation:77.60%
Estimated Mash Efficiency:75.00%

Bitterness [IBU]: 33.37
Colour [SRM(EBC)]: 9.61 (18.92)
Balance: 1.315
BU:GU ratio: 0.598

-------------------------------------------------------------------------
Mash schedule:
Name - Type - Temperature - Time[Minutes]
Protien - infusion - 53.00 (127.40)C (F) - 5
Sacchrification - direct - 67.00 (152.60)C (F) - 60

-------------------------------------------------------------------------
Fermentables:
Type - Weight[gms] - Gravity[points (P)] - Weight(%)
Ale Malt (Barrett Burston) - 2039.45gms - 20.000 (5.083) - 37.67%
Barley Flaked (Bairds) - 250.00gms - 2.200 (0.568) - 4.62%
Cane (Beet) Sugar - 500.00gms - 8.382 (2.152) - 9.23%
Crystal Malt Dark (Bairds) - 125.00gms - 1.116 (0.288) - 2.31%
Crystal Pale (Thomas Fawcett) - 500.00gms - 4.526 (1.166) - 9.23%
Maris Otter Malt (Bairds) - 2000.00gms - 19.613 (4.986) - 36.94%

-------------------------------------------------------------------------
Hops:
Type - Time[minutes] - Weight[gms] - AA(%) - IBU
Super Pride - @60.00 - 24.25gms - 13.00% - 30.00
East Kent Goldings - @15.00 - 15.02gms - 4.75% - 3.37
Amarillo - @Dry Hopped - 8.00gms - 9.50% - 0.00
East Kent Goldings - @Dry Hopped - 30.00gms - 4.75% - 0.00
Super Pride - @Dry Hopped - 20.00gms - 14.25% - 0.00

-------------------------------------------------------------------------
Yeast: Type - Attenuation% - Min Temp[C (F)] - Max Temp[C (F)]
British Ale - Wyeast 1098 - 74.00% - 18.00 (64.40)C (F) - 22.00 (71.60)C (F)
London ESB Ale - Wyeast 1968 - 69.00% - 18.00 (64.40)C (F) - 22.00 (71.60)C (F)

www.brewtoolz.com - Brewtoolz - Brewing tool calclulator

 

[scott_penno]

Hi Chris,

Just reviewing your recipe while drinking this... Am I correct in reading that you pitched two yeasts in this brew? If yes, do you pitch them both at the start of fermentation and what's the rationale behind doing this?...

sap.

 

[chris.taylor.98]

Hi Chris,

Just reviewing your recipe while drinking this... Am I correct in reading that you pitched two yeasts in this brew? If yes, do you pitch them both at the start of fermentation and what's the rationale behind doing this?...

sap.

Hi Sappas,

Yes I pitched two yeasts for this brew. The 1098 was pitched after fermentation from the 1968 had completed ( about 12 days in according to my brew log ).

Linky to the details ( click on the "Observation" tab to see the fermentation notes ).

In this case I used the 1098 as a conditioning yeast because the 1968 was leaving behind a truckload of acetaldehyde, and I wanted to make sure that I could clean up with a yeast that I was sure would do the job. The unintentional side effect was that it also dropped another 10 gravity points.

I usually use the same yeast strain if I need to add conditioning yeast, but have had a lot of problems with 1968 in the past.