Vic 2010 Xmas In July Case Swap - Recipes

[brendo]

Here's the recipe for my contribution - pretty much what JZ came up with on CYBI episode for the Black Sheep Riggwelter. The wort tasted delicious!!!


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: BIG Black Sheep Riggwelter Clone
Brewer: Brendo
Asst Brewer: James S
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0) for case swap

Recipe Specifications
--------------------------
Batch Size: 44.00 L
Boil Size: 52.99 L
Estimated OG: 1.056 SG
Estimated Color: 20.8 SRM
Estimated IBU: 31.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.46 kg Pale Malt, Maris Otter (3.0 SRM) Grain 80.27 %
0.94 kg Wheat, Torrified (Bairds) (2.0 SRM) Grain 8.92 %
0.62 kg Crystal Malt, Medium (Bairds) (75.0 SRM) Grain 5.88 %
0.52 kg Chocolate Malt, Pale (Bairds) (330.0 SRM) Grain 4.93 %
93.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 31.6 IBU
41.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
2 Pkgs West Yorkshire Ale (Wyeast Labs #1469 PC) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.54 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 27.50 L of water at 72.4 C 66.0 C
10 min Mash Out Add 15.40 L of water at 95.1 C 75.6 C

 

[Fents]

just coming to the boil now...

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Vic xmas in July 2010 Swap (Citrliscious)
Brewer: Fenton
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 85.00 L
Boil Size: 104.00 L
Estimated OG: 1.052 SG
Estimated Color: 15.0 EBC
Estimated IBU: 36.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
15.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 75.00 %
2.00 kg Carared (Weyermann) (47.3 EBC) Grain 10.00 %
1.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 7.50 %
1.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 7.50 %
50.00 gm Citra [11.10 %] (90 min) (First Wort Hop)Hops 18.8 IBU
40.00 gm Citra [11.10 %] (Dry Hop 3 days) Hops -
50.00 gm Citra [11.10 %] (30 min) Hops 12.3 IBU
50.00 gm Citra [11.10 %] (10 min) Hops 5.8 IBU
4 Pkgs US-05 Yeast-Ale


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 20.00 kg
----------------------------
Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 60.00 L of water at 70.4 C 65.0 C


The 30 min hops are actually 15min and the 10min is flame out due to no chill.

 

[beerDingo]

Sliptream Cream Ale Clone

Batch size: 70 Litres
Boil size: 90 Litres
Estimated OG: 1044
Messured OG: 1039 ***Damn, my efficiency was a bit out!
Estimated Color: 13
Estimated IBU: 16
Boil time 60 min


Ingredients:
------------
9kg Ale (JW)
4kg Marris Otter
.01kg carapils
.02kg carahell
.02kg caraamber
.03kg chocolate (JW)
27g Magnum (60 min)
27g Cascade (10 min)

Using London Ale III (and creating starters)
Mash at 68 for an hour with 50 litres of water, drain, then add another 30 litres of near boiling water to bring up to 76, drain, then add another 30 litres of water at 80, drain.

Unfortunatly, it seems that my system hears the word swap, and it likes to get stuck! Haven't had a stuck mash since I hosted the case swap last year, and it did it again! took ages to fix it! Had to get the pink rubber glove on again...

 

[beerDingo]

How many people want me to dry hop this, to add a little more flavour? Been considering it myself. Or should i just leave it and see how it comes along? I will give it a taste tonight to see how it's traveling.

 

[Fents]

dont dry hop a cream ale mate...my opion of course.

 

[beerDingo]

Yo Fent, I agree if I was making the cream ale that both you and myself have made, but this one is completely different, and almost seems like an unhopped pale/amber ale. Was just throwing it out there. Might just leave it and see how it turns out.

 

[Fents]

fairy fluff...go for it! B)

 

[zebba]

OK, I'm finally happy with what I've produced, so here's the recipe

Fuggled Amber Ale
1.5kg JW Ale Malt
800g Wey Vienna
700g Wey Munich 1
250g Wey Caraamber
250g JW Medium Crystal
70g JW Choc

20g Simcoe @ 60
10g Cascade @ 5

70% efficiency into cube. Padded with LDME to make 1.045ish in 24 litres

40g fuggles, dry hopped yesterday

Looking and tasting great in the fermenter. To be bottled this weekend. If you like fuggles, it should be ready to go on the day. If you don't, they mellow out considerably after the first month.

 

[Siborg]

Here's what I've done for my (not so) amber ale:

3.5Kg BB Ale
0.9Kg Munich I
0.35Kg Bairds Med Crystal
0.25Kg JW Dark Crystal
Mashed at 63deg (probably lower - dodgy therm)
Mash out 76deg

0.25g Table Sugar (near end of boil)
30g POR 60mins
10g Willamette (flameout)
10g Willamette (French Press)

S-04 Yeast - Ferment temp: min=15deg; max=19deg

By the swap day, it will have spent 4 weeks in the bottle.

 

[Wolfy]

Recipe: 1822 London Ale (LA)
Brewer: Wolfy

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 31.10 L
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.20 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 88.1 %
0.40 kg Pale Ale Malt, Toasted Amber (50.0 SRM) Grain 6.8 %
0.30 kg Pale Ale Malt, Toasted Amber/Brown (60.0 SGrain 5.1 %
85.00 gm Mixed hops 10 [5.00%] (90 min) Hops 54.5 IBU
0.50 gm Epsom Salt (MgSO4)
0.50 items Irish Moss (Boil 10.0 min)
0.96 gm Yeast Nutrient (Boil 10.0 min)
1.00 items Grapefruit Peel, Ruby Red (Boil 10.0 min)
1.00 gm Salt (Secondary)
2.00 items Allspice/Pimento (Boil 5.0 min)
2.00 items Orange Peel, Valencia (Boil 10.0 min)
4.00 gm Calcium Sulfate (Gypsum)
6.00 gm Calcium Chloride
8.50 gm Coriander Seed (Boil 10.0 min)
10.00 gm Ginger Powder (Secondary)
London ESB Ale (Wyeast Labs #1968) [1968 slant, 15ml, 90ml, 350ml, 1.5L]

Mash Schedule:
----------------------------
Acid Rest Add 7.50 L of water at 45.0 C 40.0 C 40 min
Saccrification Add 12.00 L of water at 92.1 C 67.8 C 60 min

Notes:
------
From Radical Brewing pp. 180
Still adjusting new mill, expected better efficiency/bigger volume, hops may be over done.
Primary ferment @20C for 5 days
Secondary ferment @20C for 7 days
Crash chilled @2C for 2 days, then extended pre-bottle condition/storage.

 

[shimple]

Northern Lights Hog Ale

Batch Size - 42L
Boil Volume - 49L
Boil Time - 90min

Ingredients
9.20 kg Joe White Pilsner Pale
1.00 kg Joe White Crystal
40.00 gm Pearle [6.00 %] (90 min)
40.00 gm Cascade [7.80 %] (90 min)
30.00 gm Simcoe [12.20 %] (20 min)
2 Pkgs US05 (DCL Yeast)

Beer Profile
Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.016 SG
Measured Final Gravity: 1.014 SG
Bitterness: 54.8

Mash Profile
Mash Name: Single Infusion,
Total Grain Weight: 10.20 kg
Medium Body Sparge Water: 13.34 L
Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C
Mash PH: 5.4 PH

Single Infusion, Medium Body
90 min Mash In Add 27 L of water at 73.2 C 65.0 C
30 min Mash Out Add 24 L of water at 90.9 C 75.6 C

Fermentation
5 days 18.0 C
2 days 23.0 C
CC for 14 days at 3.0 C
Bottle Carbonation

Notes
I have made this beer a heap of times, but never used Simoce at the end(oops, wrong label). Normally use 30 G Cascade at 20min and Dry hop with 20G Cascade or Horizon. Tried something different and i dont mind it.

 

[[email protected]]

Better post before I forget:


Recipe: American Pale Ale
Brewer: M Cook
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 26.33 L
OG: 1.052 SG
FG: 1.013 SG
Alcohol: 5.1% ABV
Estimated Color: 6.0 SRM
Estimated IBU: 39.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.10 kg Pale Malt (2 Row) US (2.0 SRM) Grain 84.30 %
0.35 kg Melanoiden Malt (20.0 SRM) Grain 5.79 %
0.35 kg Munich, Light (Joe White) (9.0 SRM) Grain 5.79 %
0.25 kg Wheat Malt, Ger (2.0 SRM) Grain 4.13 %
22.00 gm Horizon [12.00 %] (60 min) Hops 34.3 IBU
12.00 gm Centennial [10.00 %] (10 min) Hops 3.1 IBU
12.00 gm Cascade [5.50 %] (10 min) Hops 1.7 IBU
15.00 gm Cascade [5.50 %] (0 min) Hops -
15.00 gm Centennial [10.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter]

Mashed at 67C for 60 minutes
Fermeneted at 19C for 2 weeks

 

[Fourstar]

The case swap festivity ale is "SN Celebration Ale" :beerbang:

Recipe below.

SN Celebration Ale
American IPA

Type: All Grain
Date: 5/06/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
6.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 86.96 %
0.60 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 8.70 %
0.30 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.35 %
35.00 gm Chinook [12.40 %] (60 min) (First Wort Hop) Hops 47.9 IBU
20.00 gm Centennial [8.70 %] (20 min) Hops 10.6 IBU
20.00 gm Cascade [7.80 %] (20 min) Hops 9.5 IBU
15.00 gm Centennial [8.70 %] (0 min) Hops -
15.00 gm Cascade [7.80 %] (0 min) Hops -
15.00 gm Cascade [7.80 %] (Dry Hop 3 days) Hops -
15.00 gm Centennial [8.70 %] (Dry Hop 3 days) Hops -
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.016 SG
Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.51 %
Actual Alcohol by Vol: 7.06 %
Bitterness: 68.0 IBU
Est Color: 11.5 SRM

Mash Profile
75 min Mash In Add 18.00 L of water at 71.0 C 65.0 C
10 min Mash Out Add 10.00 L of water at 89.4 C 73.0 C


Notes
3g CaCl Mash
6g CaSO4 Boil

 

[Wonderwoman]

8. Galaxy pale ale

4kg Simpsons golden promise
285 g simpsons crystal pale
285 g Weyermann Munich I
285g Bairds Amber malt

galaxy hop flowers 14.9% AA
18g at 60 min
10 g at 15 min
14 g at flameout
18g dry hopped in secondary

V 19L
OG 1052
FG 1014

I made 2 batches to get enough bottles. There were about 7 from the first batch, bottled in April. The rest were bottled 2/7. DRINK SOON.

 

[Hutch]

15. Hutch - Belgian Tripel


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.55 L
Estimated OG: 1.073 SG
Estimated Color: 4.0 SRM
Estimated IBU: 32.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Pilsen (Dingemans) (1.6 SRM) Grain 94.59 %
50.00 gm Saaz [3.00 %] (60 min) Hops 14.2 IBU
25.00 gm Hallertauer Mittelfrueh [5.40 %] (60 min)Hops 12.8 IBU
15.00 gm Hallertauer Mittelfrueh [5.40 %] (15 min)Hops 3.8 IBU
15.00 gm Saaz [3.00 %] (15 min) Hops 1.9 IBU
1.00 gm Calcium Chloride (Mash 60.0 min) Misc
2.00 gm Baking Soda (Mash 60.0 min) Misc
2.00 gm Chalk (Mash 60.0 min) Misc
2.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.40 kg Candi Sugar, Clear (0.5 SRM) Sugar 5.41 %
40.00 L Westmalle, Belgium Water
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 7.00 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
90 min Mash In Add 17.50 L of water at 66.9 C 61.0 C
15 min Mash Out Add 10.00 L of water at 97.2 C 73.0 C
15 min Step Add 13.00 L of water at 79.6 C 75.0 C

Notes:
------
Wort OG measured at 1.066 (no candi sugar in boil). 0.4kg light Candi Sugar added after 6 days in primary fermenter (at 1.017).
Primary started at 20deg, raised slowly to 23 deg over 5 days, held at 23 for 7 days. then slowly dropped to 12 degrees over several days, and held there for 2 weeks conditioning.
Secondary Conditioned for 4 months at 4 degrees. Bulk primed with 150gm dex, and some slurry of WY2308 lager yeast. Not sure if the priming was evenly distributed, as some PET bottles seemed to be a lot firmer than others after 2 weeks.

 

[Siborg]

Mmmmmm. Can't wait to rip into some of these!

 

[Fourstar]

This was the two/three extras bottles that had 'wheat' on the lid. (sorry if its soured) h34r:

Hausgrown POR Ale
Australian Pale Ale

Type: All Grain
Date: 9/05/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
2.00 kg Munich I (Weyermann) (7.1 SRM) Grain 39.60 %
2.00 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 39.60 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 SRM) Grain 19.80 %
0.05 kg Crystal (Joe White) (34.2 SRM) Grain 0.99 %
30.00 gm Pride Of Ringwood HG [10.00 %] (60 min) (First Wort Hop) Hops 36.8 IBU
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.56 %
Bitterness: 36.8 IBU
Est Color: 6.1 SRM

Mash Profile
60 min Mash In Add 15.00 L of water at 72.7 C 67.0 C
10 min Mash Out Add 12.00 L of water at 81.5 C 73.0 C

Notes
CaCl2 Mash
CaSO4 Boil

 

[seemax]

#14
Recipe: Cal Lager
Brewer: Stefan
Asst Brewer:
Style: California Common Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.93 L
Estimated OG: 1.055 SG
Estimated Color: 11.9 SRM
Estimated IBU: 35.3 IBU
Brewhouse Efficiency: 55.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 95.89 %
0.30 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.11 %
50.00 gm Williamette [5.50 %] (60 min) Hops 28.4 IBU
20.00 gm Cascade [5.50 %] (20 min) Hops 6.9 IBU
10.00 gm Cascade [5.50 %] (0 min) Hops -
10.00 gm Williamette [5.50 %] (0 min) Hops -

Wyeast 2112
OG 1.068
FG 1.020

 

[wakkatoo]

#26 Wakkatoo
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Black Betty
Brewer: Wakkatoo
Asst Brewer:
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 25.29 L
Estimated OG: 1.050 SG
Estimated Color: 56.2 EBC
Estimated IBU: 28.8 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.10 kg Pilsner Malt (3.5 EBC) Grain 84.54 %
0.45 kg Munich, Powells (15.0 EBC) Grain 9.28 %
0.30 kg Carafa II (1150.0 EBC) Grain 6.19 %
35.00 gm Hallertauer Mittelfrueh [6.30 %] (60 min)Hops 26.1 IBU
6.00 gm Hallertauer Mittelfrueh [6.30 %] (20 min)Hops 2.7 IBU
14.00 gm Hallertauer Mittelfrueh [6.30 %] (0 min) Hops -
0.50 items Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafLager West European Lager (Fermentis S-23)


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.85 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 11.47 L of water at 75.1 C 67.8 C


Notes:
------
Bottled 13/6/10.​

 

[Supra-Jim]

5. The Curly Devil - American Amber

OG - 1.053
FG - 1.013
Est. Alc - 5.3%
IBU's - 45ish

4.4kg JW Trad Pale Malt
.45kg Caramalt
.45kg JW Crystal
.45kg Cara-amber
.55kg Munich 1

20gm Horizon @ 60min
20gm Centennial @ 20min
40gm Centennial @ 0mins
15gm Amarillo @ 0mins

40gm Centennial @ 4days
15gms Amarillo @ 4days

US-05 (fermented @19deg)

Cheers SJ