Vic Case Swap 2011- Xmas In July - Recipe Thread

[bullsneck]

Did you get a chance to check the OG of the Munich Dunkel, Siborg?

 

[Siborg]

was gonna, but decided against it due to the fact that it could expose the wort to infections. If it was going to be pitched tomorrow, I would have, but chances are it won't be pitched for another couple of weeks. Wouldn't want to hand manticle a swollen cube full of beasties after all the work he put into brewing that quad batch

 

[bullsneck]

Fair enough. If I get round to pitching some yeast in a starter this week and pitch, I'll report back.

 

[Golani51]

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

Is this for a 25L batch?
How much grain and sugar are we talking?


Great beer.

 

[bnaujok]

Is this for a 25L batch?
How much grain and sugar are we talking?


Great beer.

Ahh... worked out how to get the other format from Brewmate:


Imperial Pumpkin Ale
Spice, Herb, or Vegetable Beer

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 9.147
Total Hops (g): 54.19
Original Gravity (OG): 1.093 (P): 22.2
Final Gravity (FG): 1.022 (P): 5.6
Alcohol by Volume (ABV): 9.30 %
Colour (SRM): 12.2 (EBC): 24.0
Bitterness (IBU): 32.3 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
7.805 kg Pale Malt (85.33%)
0.610 kg Victory (6.67%)
0.427 kg Crystal 60 (4.67%)
0.305 kg Brown Sugar, Light (3.33%)

Hop Bill
----------------
36.1 g Horizon Pellet (9.1% Alpha) @ 60 Minutes (Boil) (1.6 g/L)
18.1 g Saaz Pellet (3.6% Alpha) @ 5 Minutes (Boil) (0.8 g/L)

Misc Bill
----------------
6.9 g Calcium Chloride @ 75 Minutes (Mash)
2.3 g Epsom Salt (MgSO4) @ 75 Minutes (Mash)
287.5 g Lactose @ 60 Minutes (Boil)
1.0 g Whirlfloc Tablet @ 10 Minutes (Boil)
23.0 g Cinnamon Stick @ 5 Minutes (Boil)
2.3 g Cloves @ 5 Minutes (Boil)
92.0 g Ginger, Candied @ 5 Minutes (Boil)
100.0 g Vanilla @ 0 Minutes (Bottling)

Single step Infusion at 67C for 75 Minutes.
Fermented at 19C with Safale US-05


Recipe Generated with BrewMate

 

[proudscum]

Steam #2
California Common

--------------------------------------------------------------------------------
Recipe Specs
Original Gravity1.048
Final Gravity1.012
Colour (SRM / EBC)9.3 / 18.4
Bitterness 27.2 IBU
Alcohol by Volume 4.7%


Brewhouse Specs
Recipe Type All Grain
Batch Size 25.0 Litres
Boil Time 60.0 min
Efficiency 80.0%


Fermentables
Name Type SRM Percentage Amount
Pale Ale Malt Grain 3.0 83.72 % 4.00 Kg / 8.82 Lbs
Crystal 60 Grain 60.0 10.86 % 0.52 Kg / 1.14 Lbs
Carapils (Dextrine) Grain 1.0 5.42 % 0.26 Kg / 0.57 Lbs

HopsName AA% Amount Use Time
Cascade 7.6% 20.00 g / 0.71 oz Boil 60 mins
Northern Brewer 11.4% 10.00 g / 0.35 oz Boil 30 mins
Northern Brewer 11.4% 10.00 g / 0.35 oz Boil 10 mins
Northern Brewer 11.4% 15.00 g / 0.53 oz Boil 0 mins

MiscName Amount Use Time
PH 5.2 0.00 g / 0.00 oz Mash 0 mins
Whirlfloc Tablet 0.00 g / 0.00 oz Boil 20 mins
Yeast Nutrient 0.00 g / 0.00 oz Boil 10 mins
Gelatin 7.00 g / 0.25 oz Secondary 0 mins
Polyclar 5.00 g / 0.18 oz Secondary 0 mins

YeastName Attenuation
Wyeast 2112 - California Lager 75 %

Mash StepsStep Name Time Temperature Type
Saccharification Rest 80.0 min 67.0 C / 152.6 F Infusion

 

[[email protected]]

Speckled Hen Clone
Brew Type: All Grain
Date: 21/05/2011
Style: English Special or Best Bitter
Batch Size: 22.00 L
Boil Volume: 25.18 L
Boil Time: 60 min

Ingredients Amount Item Type % or IBU
5.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 85.9 %
0.50 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.8 %
0.10 kg Wheat Malt, Ger (2.0 SRM) Grain 1.6 %
35.00 gm Challenger [7.50%] (60 min) Hops 35.7 IBU
25.00 gm Challenger [7.50%] (15 min) Hops 6.8 IBU
30.00 gm Goldings, East Kent [5.00%] (1 min) Hops 3.4 IBU
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
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.30 kg Candi Sugar, Amber (75.0 SRM) Sugar 4.7 %
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 125 ml] Yeast-Ale

Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.014 SG
Estimated Color: 14.0 SRM (6.0-14.0 SRM) Color [Color]
Bitterness: 45.9 IBU (20.0-45.0 IBU) Alpha Acid Units: 2.7 AAU
Alcohol by Volume: 5.5 %

Step Add 33.00 L of water at 68.0 C 65.0 C 90 min

Storage Temperature: 20 C

 

[Kleiny]

Been asked a couple of times for this one
Recipe was going to be a hellerbock but just came out a little over the alc. so don't really know what category to place it in now. So now known as #14

40ltr SG1070 FG1012

5kg Vienna
4kg Munich
3kg Pils
2kg Dark Munich (munich II)
200g Dark wheat

Perle 65g 8.5%AA 29IBU 60min
Tettnang 24g 4.5%AA 15min

oktobersfest blend by wyeast and lager for 3 months

Happy brewing
Kleiny

 

[npenno]

Hi All,
This is the recipe for my case swap.
4kg Pilsner Malt1.1kg Munich Light0.3 kg Carafoam0.3 kg Wheat Malt
5g Chinook @ 60min30g Cascade @ 60min10g Chinook @ 20min10g Cascade @ 20min15g Chinook @ 10min15g Cascade @ 10min10g Chinook @ 5min30g Cascade @ 5 min20g Cascade @ 0 min
10g Chinook Dry hopped after 3 days50g Cascade Dry hopped after 3 days
11g US05 dry yeast
Mash at 66 degrees
Was fermented at 18 degrees which dropped to 17 degrees after 7 days (I don't have temperature control)
My grain was not crushed properly so I had really low efficiency and ended up with 4.3% should be closer to 5.1%
Cheers
Nick

 

[Kleiny]

My grain was not crushed properly so I had really low efficiency and ended up with 4.3% should be closer to 5.1%

I would call this a good mistake

Great session beer with lower alc% just shows that not all good beers have to be over 5%

 

[manticle]

Did you get a chance to check the OG of the Munich Dunkel, Siborg?

I got 1065.

A bit higher than expected (actually a fair bit) but we also got a bit less volume than expected so the boil was probably a bit hard and efficiency may have been caculated a bit low considering at least one system was unknown to me and I've never used 2 systems and combined them.

I made a diluted wort with 3 or 4 extra litres of water and some of the cube, split half into an erlenmeyer to boil, cool and make a starter and boiled the rest with 10g of tettnanger for 45+ minutes.

Didn't take any other readings after that though. Fermenting with approx 130mL of WY 2000 Budvar yeast reserved from my just bottled vienna type lager.

 

[Golani51]

Hi all:

I'd appreciate if someone could explain a couple things to me regarding the following recipe (which was absolutely delicious:

1. If I am doing BIAB,

a: is the CaCl @75mins mean that for a 90min boil, add it after 15 mins?
b: for 100.0 g Vanilla @ 0 Minutes (Bottling), when I turn off the burner, I drop the vanilla in and then chick it in the cube for nochill?
c: as I am nochilling, do I do the following just before fermenting and only do the recipe up to whirlock with a 15-20min shortening to allow for the fact that the wort will be cubed- 23.0 g Cinnamon Stick @ 5 Minutes (Boil)
2.3 g Cloves @ 5 Minutes (Boil)
92.0 g Ginger, Candied @ 5 Minutes (Boil)
d:

Ahh... worked out how to get the other format from Brewmate:


Imperial Pumpkin Ale
Spice, Herb, or Vegetable Beer

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 9.147
Total Hops (g): 54.19
Original Gravity (OG): 1.093 (P): 22.2
Final Gravity (FG): 1.022 (P): 5.6
Alcohol by Volume (ABV): 9.30 %
Colour (SRM): 12.2 (EBC): 24.0
Bitterness (IBU): 32.3 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
7.805 kg Pale Malt (85.33%)
0.610 kg Victory (6.67%)
0.427 kg Crystal 60 (4.67%)
0.305 kg Brown Sugar, Light (3.33%)

Hop Bill
----------------
36.1 g Horizon Pellet (9.1% Alpha) @ 60 Minutes (Boil) (1.6 g/L)
18.1 g Saaz Pellet (3.6% Alpha) @ 5 Minutes (Boil) (0.8 g/L)

Misc Bill
----------------
6.9 g Calcium Chloride @ 75 Minutes (Mash)
2.3 g Epsom Salt (MgSO4) @ 75 Minutes (Mash)
287.5 g Lactose @ 60 Minutes (Boil)
1.0 g Whirlfloc Tablet @ 10 Minutes (Boil)
23.0 g Cinnamon Stick @ 5 Minutes (Boil)
2.3 g Cloves @ 5 Minutes (Boil)
92.0 g Ginger, Candied @ 5 Minutes (Boil)
100.0 g Vanilla @ 0 Minutes (Bottling)

Single step Infusion at 67C for 75 Minutes.
Fermented at 19C with Safale US-05


Recipe Generated with BrewMate

 

[pk.sax]

Reuv!!! Heya mate.

Abt ur questions, do as a 3v brewer would, only variables to no chilling I know of are the late hop additions (I ignore that, just measure my hops a little generously
Also, on flameout, I chill it by stirring to whirlpool only to 85C or so. Then rack/drain into cube. Someone here (I think Screwtop) explained it to me once that is the temp needed to kill the bugs so I get it in the cube just higher than that, confirm that temp. I hope ur not cooling down the wort too low before cubing. Don't stress about getting some break in the cube, it settles well overnight and from some great brewers - never made a difference to their beer in a bad way.

 

[insane_rosenberg]

or 100.0 g Vanilla @ 0 Minutes (Bottling), when I turn off the burner, I drop the vanilla in and then chick it in the cube for nochill?[\quote]

G'Day R,

Bottling generally means you mix it in with your bulk prime sugars (if bottling), or throw it in the keg.

 

[Golani51]

Reuv!!! Heya mate.

Abt ur questions, do as a 3v brewer would, only variables to no chilling I know of are the late hop additions (I ignore that, just measure my hops a little generously
Also, on flameout, I chill it by stirring to whirlpool only to 85C or so. Then rack/drain into cube. Someone here (I think Screwtop) explained it to me once that is the temp needed to kill the bugs so I get it in the cube just higher than that, confirm that temp. I hope ur not cooling down the wort too low before cubing. Don't stress about getting some break in the cube, it settles well overnight and from some great brewers - never made a difference to their beer in a bad way.

Hi PK:
From my understanding, no chilling differs in that you drop the last 15-20 minutes from the boil and cube it at full heat. I didn't know this originally and ended up with bitter beers (good) but strange tasting (bad) which have been stashed for a fair while to hopefully overcome the strange taste (possibly good?).

I use 25L Crown Concepts- supplied cubes ($6.50) or the G&G Type 1,2,3,4 wort kit cubes that I scored from the shop one day. They are too hot to touch but don't melt (which is a good thing . You do not need to, or should you, drop the temp as it is less effective at killing the little buggers. I always fill to the top and squeeze a little, if only to prevent any air entering. I did a double batch of Knappstein last week with Callum and Sam (from RMIT) and we filled three cubes to the top PLUS a nice starter for the Lager yeast. Pitching today or tomorrow. Lots of crap in cubes bottoms, but will sieve the last bits tomorrow. Never whirlpooled it. May have to give it a go eventually.

G

 

[pk.sax]

I didn't know this originally and ended up with bitter beers (good) but strange tasting (bad) which have been stashed for a fair while to hopefully overcome the strange taste (possibly good?).

Hahahaha

That might've bn it, or that you tend to throw in craploads of Hops in anyway But yeah, seriously, the beers you've tasted off me, I never shortened the boil. Just brought it down that little bit of temp to stop the hop oils continuing to go bitter and still keep it above the temp required to kill the nasties... I'll try and find where the advice was given and post it. I was doing this in a 19 Ltr pot, so it was very helpful as I had to use a siphon to get it all out with leaving the crap behind and try to not melt the cane. The small drop in temp helped with that as a bonus.

 

[bnaujok]

Hi all:

I'd appreciate if someone could explain a couple things to me regarding the following recipe (which was absolutely delicious:

1. If I am doing BIAB,

a: is the CaCl @75mins mean that for a 90min boil, add it after 15 mins?
b: for 100.0 g Vanilla @ 0 Minutes (Bottling), when I turn off the burner, I drop the vanilla in and then chick it in the cube for nochill?
c: as I am nochilling, do I do the following just before fermenting and only do the recipe up to whirlock with a 15-20min shortening to allow for the fact that the wort will be cubed- 23.0 g Cinnamon Stick @ 5 Minutes (Boil)
2.3 g Cloves @ 5 Minutes (Boil)
92.0 g Ginger, Candied @ 5 Minutes (Boil)

Hi!


a: yeah, they are the brewing salts I used for the mash, put them in at the start of the mash (not the boil).

b: As Shane R said.

c: Hops, I do the no-chill minus 15 mins rule (I do BIAB & no-chill too). I did the spices with the 5 minute hop addition post cube chill like argon's no-chill guide here describes.

 

[Golani51]

Hi!


a: yeah, they are the brewing salts I used for the mash, put them in at the start of the mash (not the boil).

b: As Shane R said.

c: Hops, I do the no-chill minus 15 mins rule (I do BIAB & no-chill too). I did the spices with the 5 minute hop addition post cube chill like argon's no-chill guide here describes.

With ref to what Shane said in (B), the vanilla bean is just added at end of boil and then no- chill cubed? I think I missed something.

R

 

[Golani51]

Hi!


a: yeah, they are the brewing salts I used for the mash, put them in at the start of the mash (not the boil).

b: As Shane R said.

c: Hops, I do the no-chill minus 15 mins rule (I do BIAB & no-chill too). I did the spices with the 5 minute hop addition post cube chill like argon's no-chill guide here describes.

With ref to what Shane said in (B), the vanilla bean is just added at end of boil and then no- chill cubed? I think I missed something.

R

 

[bnaujok]

With ref to what Shane said in ( B) , the vanilla bean is just added at end of boil and then no- chill cubed? I think I missed something.

R

Nah, it's added post primary fermentation. You can either do it on beans in the secondary, or since I used extract, I just added it with the priming sugar at bottling time (and I didn't do a secondary).