Vic Case Swap 2011- Xmas In July - Recipe Thread

[Siborg]

Let's get the ball rolling!

Post your recipes. I'm at work right now, but I'll be posting mine up tonight, depending on what time I get home from BJCP course.

 

[Fourstar]

was brewed as a double batch but adjusted for those who want 23L vol.


JD oaked Dry Stout
Dry Stout

Type: All Grain
Date: 14/01/2011
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
5.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 84.75 %
0.30 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 5.08 %
0.30 kg Carafoam (Weyermann) (2.0 SRM) Grain 5.08 %
0.30 kg Roasted Barley (300.0 SRM) Grain 5.08 %
25.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 35.2 IBU
30.00 gm Goldings, U.S [4.50 %] (15 min) Hops 7.1 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.29 %
Bitterness: 42.3 IBU
Est Color: 31.0 SRM

Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 17.70 L of water at 69.3 C 64.0 C
10 min Mash Out Add 8.85 L of water at 93.3 C 73.0 C

Notes
8g cacl2, 5g boil 3g mash
oaked with 50g~ of JD soaked JD oak barrel chips

 

[Siborg]

Rogue Shakespeare Clone:

20L Batch, Boil volume ~29L

4.0Kg Pale Malt (Barrett Burston)
600g JW Chocolate
600g Oats
500g JW Dark Crystal
100g Bairds Medium Crystal
100g JW Roast Barley

Mash at 70 for 60 mins*
Mash out at 76 for 10mins

*Approx. 200g of Roast Barley added in last 5 mins of mash to correct colour

93g Cascade @ 60mins
48g Cascade @ 15mins

Yeast: Wyeast 1056 American Ale

Recorded 1.060 OG, will keep you posted on FG

Putting down this weekend.

 

[Steve@PMF82]

Style: California Common Beer
TYPE: All Grain / Extract
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 14.00 L
Estimated OG: 1.051 SG
Estimated Color: 20.8 EBC
Estimated IBU: 40.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 kg DME Golden Light (Briess) (7.9 EBC) Dry Extract 21.98 %
2.45 kg Pale Ale Malt 2-Row (Briess) (6.9 EBC) Grain 53.85 %
0.45 kg Munich, Light (Joe White) (17.7 EBC) Grain 9.89 %
0.40 kg Caramel Malt - 60L (Briess) (118.2 EBC) Grain 8.79 %
0.25 kg Victory Malt (biscuit) (Briess) (55.2 EBC)Grain 5.49 %
20.00 gm Northern Brewer [11.60 %] (60 min) Hops 21.6 IBU
35.00 gm Northern Brewer [11.60 %] (15 min) Hops 18.8 IBU
25.00 gm Northern Brewer [11.60 %] (0 min) Hops -
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager


Mash Schedule: Single Infusion - Mash Out
Total Grain Weight: 3.55 kg
----------------------------

Step Time Name Description Step Temp
75 min Mash In Add 14.20 L of water at 70.2 C 66.0 C
10 min Mash out Heat to 76.0 C 76.0 C

Notes

0.2 g / L - Calcium Sulphate and Calcium Chloride - added to all brewing water (rainwater)

 

[WarmBeer]

Just cubed 23lt of the following:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oatmeal Stout v2
Brewer: Brett
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 31.67 L
Estimated OG: 1.062 SG
Estimated Color: 88.3 EBC
Estimated IBU: 37.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.84 kg Pale Malt, Maris Otter (5.9 EBC) Grain 72.38 %
0.55 kg Oats, Flaked (2.0 EBC) Grain 8.23 %
0.39 kg Biscuit Malt (45.3 EBC) Grain 5.79 %
0.39 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 5.79 %
0.26 kg Crystal (Joe White) (141.8 EBC) Grain 3.91 %
0.26 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 3.91 %
77.98 gm Williamette [3.50 %] (60 min) Hops 37.0 IBU
1.38 tsp Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Windsor (Danstar #-) Yeast-Ale


Mash Schedule: Brett's Single Infusion, Medium Body, Double Sparge
Total Grain Weight: 6.69 kg
----------------------------
Brett's Single Infusion, Medium Body, Double Sparge
Step Time Name Description Step Temp
90 min Mash In Add 20.06 L of water at 73.8 C 68.0 C


Notes:
------
Toast oats in oven at 150C for 60 mins until they begin to slightly colour and get a cookie flavour/aroma

-------------------------------------------------------------------------------------

 

[husky]

Heres what I will be bringing for the swap

53% Weyermann Vienna
45% Weyermann Pilsner
2% Carafra Special 1
Saaz (chech) to 2 IBU @70 min
Saaz (chech) to 9 IBU @ 60 mins
Styrian Goldings to 15 IBU @ 40 mins
Wyeast 2252 Lager yeast fermented @ 12 degrees

mash schedule:
55 degrees 10 mins
63 degrees 45 mins
72 degrees 20 mins
76 degrees 10 mins


Will also be bringing a 100% Munich 10min IPA with home grown POR bittering for feedback.

 

[Wolfy]

Unless something unexpected happens (brew-day is still a week or two away) this will be my case swap beer:

95% Pale Malt, Traditional Ale, JW
5% Crystal, JW
Whirlfloc, yeast nutrient, calcium sulfate

Single infusion mash @66C.

230g '10 Chinook (HomeGrown) @ 10mins

Wyeast Greenbelt (washed repitch)

 

[Lecterfan]

Wolfy, I am looking forward to that - I am keen to taste someone else's homegrown chinook in comparison to mine. I will bring a bottle of my "harvest ale" on the day which is exclusively homegrown chinook and cascade and yet it has a flavour in it that I can't quite put my finger on (which, at this point, I am assuming is the chinook).

I wil contribute my recipe to this thread in the next week or so when I taste my schwarz and am happy that it is the actual entry haha... Looking forward to this!!!

 

[Siborg]

Looking good.

can we please get the pumpkin beer recipe up here??? I'm dying with curiosity to see the recipe/process then taste it!

 

[Lecterfan]

%79 JW Pilsner
%11 Munich
%4.9 carapils
%4.9 Carafa I

Hersbrucker at 60 mins to 32 IBUs (%50 of that contribution was Ballarat Hersbrucker).

20 mins at 45c, 20 mins at 62c, 40 mins at 68, mashout at 75c. Decoction from one rest to the next.

Wish I'd used a bit of wheat, dropped the carapils to %2 and maybe added a touch of caramunich.

Pretty yum other than that.

Fermented at 11c in primary for 10 days with wy 2206 Bav lager. d-rest back up to pitching temp (15c) for 36 hours. Lagered at 1c for aaaalmost 4 weeks.

Nothing spectacular, but inoffensive and plenty drinkable.

Cheers! :icon_cheers:

 

[insane_rosenberg]

Bottled my submission tonight. Big thanks to Mrs R for handling the bottling wand!

Looking good.

can we please get the pumpkin beer recipe up here??? I'm dying with curiosity to see the recipe/process then taste it!

Sorry to keep you hanging mate. I had subscribed to the main thread but not the recipe thread! Here it is:

Rose Mountain Pumpkin Ale
Spice, Herb, or Vegetable Beer

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 7.900
Total Hops (g): 52.00
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.009 (P): 2.3
Alcohol by Volume (ABV): 5.62 %
Colour (SRM): 6.8 (EBC): 13.4
Bitterness (IBU): 25.8 (Average)
Brewhouse Efficiency (%): 52
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pilsner (50.63%)
1.100 kg Crystal 10 (13.92%)
0.900 kg Roast pumpkin puree (11.39%)
0.800 kg Wheat Malt (10.13%)
0.600 kg Carapils (Dextrine) (7.59%)
0.500 kg Honey (6.33%)

Hop Bill
----------------
14.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
10.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
14.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
14.0 g Fuggles Pellet (5.7% Alpha) @ 10 Minutes (Boil) (0.6 g/L)

Misc Bill
----------------
7.0 g AllSpice @ 5 Minutes (Boil)
2.0 g Cinnamon @ 5 Minutes (Boil)
14.0 g Indian Coriander Seed (ground) @ 5 Minutes (Boil)
2.0 g nutmeg @ 5 Minutes (Boil)
2.0 g pumpkin pie spice @ 5 Minutes (Boil)
14.0 g Indian Coriander Seed (whole) @ 0 Days (Secondary)
40.0 g Light Dry Malt Extract @ 0 Minutes (Bottling)
500.0 g Roast pumpkin puree @ 0 Minutes (Bottling)

Single step Infusion at 66C for 90 Minutes.
Fermented at 21C with Safale US-05

Notes
----------------
Kent (Jap) pumpkin used for roast pumpkin puree.

Roast pumpkin process:
Cut pumpkin in half and scoop out all the seeds. Roast pulp side down on a non-greased pan (a sheet of foil is helpful here) for 2 hours @ 150C, until the pumpkin is noticably slumping.

Allow to cool, then scoop out the pulp and add to the mash. Put some extra pulp in a freezer bag and freeze until bottling time.

For priming: Defrost and boil saved pulp, with a few cups of water and any required LDME. Use a stick blender to reduce the pumpkin fibres. Allow to cool and add to bottling header.

Recipe Generated with BrewMate

 

[zebba]

Finally got mine bottled. Was supposed to be bottled a couple of weeks ago but I dun got crook... So it's been sitting on 1.5 degrees for the last 3 weeks. Hopefully it will carb up alright.

-----------------------

English Pale/Summer Ale

22l batch, no-chill

85% Simpsons Golden Promise
10% JW Wheat Malt
5% Simpsons Pale Crystal
1tsp Gypsum

25g Challenger (5.3%) @ 60 min
20g Challenger (5.3%) @ 40 min
25g Challenger (5.3%) @ 5 min
20g Challenger (5.3%) @ 2 min (4lt mini-boil)

WY1968

Mash in @ 55C for 10 minutes, then infusion to 66C for 60+ minutes.

OG: 1.050
FG: 1.012

2 minute addition was a mini boil that was dumped straight into the fermenter onto a chilled cube (I believe we call this "insta-chill" )

Ferment I start low, @ 18C, and after a couple of days I up the temp by 0.5-1C per day till it finishes @ around 22C, before crash chilling once FG is reached. I do this because WY1968 as it likes to drop early and I've found this helps it stay awake.

The protein rest is just something I do, especially with Golden Promise - it's probably all in my head, but GP is usually doughball central and I've never, ever had a problem mashing in with it with a protein rest.

 

[Vitalstatistix]

Loose Nut Brown Porter

Recipe Specifications
--------------------------
Batch Size: 45.00 L
Boil Size: 61.85 L
Estimated OG: 1.046 SG
Estimated Color: 57.6 EBC
Estimated IBU: 28.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.25 kg Pale Malt, Maris Otter (5.9 EBC) Grain 74.82 %
0.75 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 7.74 %
0.45 kg Special Roast (98.5 EBC) Grain 4.64 %
0.40 kg Brown Malt (128.1 EBC) Grain 4.13 %
0.34 kg Caramalt (Joe White) (49.3 EBC) Grain 3.51 %
0.30 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 3.10 %
0.20 kg Special B Malt (354.6 EBC) Grain 2.06 %
80.00 gm Fuggles - 2008 [4.20 %] (60 min) Hops 22.3 IBU
60.00 gm Fuggles [4.50 %] (10 min) Hops 3.6 IBU
60.00 gm Fuggles [4.50 %] (5 min) Hops 3.0 IBU
0.44 gm Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
0.56 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
2.00 tsp Gelatin (Secondary 5.0 hours) Misc
2.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.22 gm Baking Soda (Boil 90.0 min) Misc
2.22 gm Calcium Chloride (Boil 90.0 min) Misc
2.78 gm Baking Soda (Mash 60.0 min) Misc
2.78 gm Calcium Chloride (Mash 60.0 min) Misc
2 Pkgs London Ale Yeast (Wyeast Labs #1028) Yeast-Ale


Total Grain Weight: 9.69 kg
----------------------------
66.7 (152F) My System - fly sparge
Step Time Name Description Step Temp
60 min Sacrification Add 24.22 L of water at 75.7 C 66.7 C
10 min Mash Out Add 11.26 L of water at 99.4 C 76.0 C

 

[seemax]

An Ale of Amber Americans

Batch Size: 20.00 L
Boil Size: 27.08 L
Estimated OG: 1.063 SG
Estimated Color: 16.6 SRM
Estimated IBU: 38.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 77.90 %
0.40 kg Munich, Light (Joe White) (9.0 SRM) Grain 6.92 %
0.25 kg Amber Malt (22.0 SRM) Grain 4.33 %
0.25 kg Crystal (Joe White) (72.0 SRM) Grain 4.33 %
0.23 kg Caramel Malt - 120L (Briess) (120.0 SRM) Grain 3.93 %
0.10 kg Caramalt (Joe White) (25.0 SRM) Grain 1.73 %
0.05 kg Chocolate Malt (light) (200.0 SRM) Grain 0.87 %
40.00 gm Williamette [4.50 %] (90 min) Hops 21.5 IBU
20.00 gm Cascade [6.00 %] (15 min) Hops 6.6 IBU
20.00 gm Centennial [9.20 %] (15 min) Hops 10.2 IBU
1 Pkgs SafAle US-05 (Fermentis #US-05) Yeast-Ale


Mash Schedule: Single Infusion 152
Total Grain Weight: 5.78 kg
----------------------------
Single Infusion 152
Step Time Name Description Step Temp
60 min Step Add 27.09 L of water at 70.6 C 67.0 C

 

[razz]

This is a clone from The Brewing Network series on Surly Bender. I made it back in late March or early April, it sat in the fermenter lagering for longer than planned. I kegged it approx 8-9 weeks ago. I like the taste but I think the late hops have diminished. 0 minute addition was whirlpooled for ten minutes before adding the IC.
PS. It gets bottled tomorrow.

Recipe: Bender Brown Ale
Brewer: JD
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 51.10 L
Estimated OG: 1.060 SG
Estimated Color: 47.7 EBC
Estimated IBU: 38.2 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Traditional Ale (5.9 EBC) Grain 71.79 %
1.00 kg Aromatic Malt (42.0 EBC) Grain 10.26 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 5.13 %
0.50 kg Special B Malt (300.0 EBC) Grain 5.13 %
0.35 kg Caramalt (40.0 EBC) Grain 3.59 %
0.25 kg Chocolate Malt (900.0 EBC) Grain 2.56 %
0.15 kg Pale Chocolate Malt (500.0 EBC) Grain 1.54 %
60.00 gm Willamette [4.50 %] (90 min) (First Wort Hops 18.6 IBU
30.00 gm Columbus (Tomahawk) [14.50 %] (30 min) Hops 19.6 IBU
60.00 gm Williamette [4.50 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 gm Baking Soda (Mash 60.0 min) Misc
2.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
10.00 gm Chalk (Mash 60.0 min) Misc
12.00 gm Polyclar VT (Bottling 30.0 min) Misc
1 Pkgs British Ale II (Wyeast Labs #1335) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 9.75 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Sacch rest Add 29.25 L of water at 73.0 C 67.0 C
10 min Mashout Heat to 77.0 C over 15 min 77.0 C

 

[manticle]

Some kind of Grand Cru

Originally:

25 L Final volume

4 kg Dingeman's pils
4 kg weyerman pils
500g JW wheat
300g briess victory

35g saaz@ 60 (4.5%)
35 Styrian Goldings@60 (2.7%)
20g saaz@10
20gStyrian@10

Wyeast forbidden fruit

OG 1077
FG hopefully 1012
IBU 30

Mash 62 for 10, 68 for 50, 70 for 10, mashout.

Decoct portion after hitting 68, add back to mashout.
3g CaCl2 and 3g CaSO4 each to mash and boil.
70% efficiency.

After FG ad cold conditioning she didn't taste particularly special. A bit belgian like but lacking the bready quality I love in beers like Delerium Tremens and Hoegaarden grand cru.

I made a minimash of 2kg wey munich with some more victory malt and hopped it to roughly the same IBU (OG roughly 1090). Added it in, let it ferment out again, cold conditioned and dry hopped with styrian goldings at 1g/L.

Not sure if I could repeat the brew exactly but I'm sure I can turn the above into some kind of recipe for the future. Pils, wheat, biscuit/victory and munich. Styrians to 30 IBU, long lagering, long conditioning.

Drink no earlier than August. She's carbed but will only improve with a few more weeks. Longer if you feel like it.

 

[donmateo]

--Vitals--
18. Brawny Porter (Robust Porter)
Brewed 25 April 2011
Bottled 13 May 2011
Single infusion @ 66 degC, 60min boil
no-chill
2L starter Wy1084 (Irish Ale)
Fermented @ 18degC, finished at 20
OG: 1.064
FG: 1.021
IBU: 38
ABV: 5.7%


--Details--
Recipe: Brawny Porter
Style: 12B. Robust Porter

Description:

Vic Case swap in July 2011 Brew.
Would like to hit somewhere in the region of Bridge Roads's Robust porter, with
some lovely fruity overtones.

--------------------------------------------------------------------------------
Target Volume [ltr]: 30.00
Alcohol By Volume: 5.20%

Estimated Original Gravity [SG]: 1.053
Estimated Final Gravity [SG]: 1.014
Estimated Attenuation: 73.00%
Estimated Mash Efficiency: 75.00%

Bitterness [IBU]: 38.57
Color [SRM(EBC)]: 56.13 (110.57)

BU:GU ratio: 0.725
Balance: 1.446

Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.

--------------------------------------------------------------------------------
Fermentables:

Weight [gms] Type Gravity [SG] Weight %
300.00 Barley Roasted Malt (Bairds) 1.002 4.11%
700.00 Chocolate Malt (Bairds) 1.005 9.59%
200.00 Crystal Malt Medium (Bairds) 1.001 2.74%
3000.00 Maris Otter Malt (Bairds) 1.023 41.10%
2999.99 Munich Malt - 10L 1.022 41.10%
100.00 Special B Malt 1.001 1.37%

--------------------------------------------------------------------------------
Hops:

Hop Utilisation Method: Tinseth

Weight [gms] Type AA% IBU IBU% Time[Mins]
10.06 East Kent Goldings 4.75% 3.57 9.25% 60.00
32.87 Super Pride 14.25% 35.00 90.75% 60.00

--------------------------------------------------------------------------------
Yeast:

Type Atten % Min temp [C] Max temp [C]
Irish Ale - Wyeast 1084 73.00% 16.00 23.00

---How It Happened--
Brawny Porter

 

[bnaujok]

Here's the other Imperial Pumpkin Ale that I made that didn't make the swap, but was enjoyed by those that were at Siborg's last night:

Imperial Pumpkin Ale (Spice, Herb, or Vegetable Beer)

Original Gravity (OG): 1.093 (P): 22.2
Final Gravity (FG): 1.022 (P): 5.6
Alcohol (ABV): 9.30 %
Colour (SRM): 12.2 (EBC): 24.0
Bitterness (IBU): 32.3 (Average)

85.33% Pale Malt
6.67% Victory
4.67% Crystal 60
3.33% Brown Sugar, Light

1.6 g/L Horizon (9.1% Alpha) @ 60 Minutes (Boil)
0.8 g/L Saaz (3.6% Alpha) @ 5 Minutes (Boil)

200 g/L Pumpkin, Roasted @ 75 Minutes (Mash)
12.5 g/L Lactose @ 60 Minutes (Boil)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
1.0 g/L Cinnamon Stick @ 5 Minutes (Boil)
0.1 g/L Cloves @ 5 Minutes (Boil)
4.0 g/L Ginger, Candied @ 5 Minutes (Boil)
4.3 g/L Vanilla @ 0 Minutes (Bottling)

Single step Infusion at 67C for 75 Minutes. Boil for 60 Minutes

Fermented at 19C with Safale US-05


Recipe Generated with BrewMate

Notes:

I peeled and cored the pumpkin, roughly chopped it up, drizzled it with honey and roasted it the oven for about an hour. The above weight is the unroasted pumpkin quantity. I used Kent/Jap pumpkin in my ale. After roasting, I mashed it with the potato masher and added it to the grain mash. This allows a relatively clear brew (those doing 3V systems, be careful with stuck sparges).

I used candied/crystalised ginger from the cupboard (as in the recipe above), but I suspect if you want to use fresh ginger, halve the quantity.

I adjusted the cinnamon/cloves/ginger at bottling time. I boiled up the cinnamon/cloves/ginger with the bulk priming sugar and strained into the bottling bucket. The above should include those changes, but maybe halve and do the other half at bottling to keep the spiciness fresher (maybe do a taste test at bottling like I did). Cinnamon from Indian grocers is much cheaper than at the supermarket.

One comment is you may wish to bump up the bittering hops a tad too to balance it out more.

 

[bullsneck]

Swap Beer #13: bullsneck pale

DRINKING NOW! Don't keep it too long.

Batch size 23 litres
Efficiency 70%
Original gravity 1.047
Final gravity 1.011
Alcohol (by volume) 4.7%
Bitterness (IBU) 32
Color (SRM) 12.6L

Yeast
Fermentis Safale US-05

Grains/Extracts/Sugars
JW Ale - 4.6 kilograms
92.4%
JW Crystal - 0.19 kilograms
3.8%
CaraPils - 0.19 kilograms
3.8%

Mash
Target 67C
Mash out 78C
90 minutes

Boil
Galaxy hops
13.6%, Whole 15 grams @ 60mins
Galaxy hops
14%, Pellet 3 grams @ 60mins
Galaxy hops
14%, Pellet 12 grams @ 15mins

Ferment
14 days @ 17C
Galaxy hops
14.2%, Whole 20 grams @ 7 days

 

[Siborg]

Mmm... Galaxy. Might have to give that a go after razz's brown