Vic Xmas Case Swap 2010 - Recipes

[WarmBeer]

Okay, I'll make a start on this thread



BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Cascadian Dark Ale
Brewer: Brett
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 29.60 L
Estimated OG: 1.068 SG
Estimated Color: 58.4 EBC
Estimated IBU: 61.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 80.29 %
0.70 kg Caramalt - Lt Crystal (Joe White) (49.3 EBGrain 10.22 %
0.40 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 5.84 %
0.25 kg Biscuit Malt (45.3 EBC) Grain 3.65 %
14.00 gm Cascade [7.80 %] (Dry Hop 4 days) Hops -
28.30 gm Magnum [14.50 %] (75 min) Hops 54.6 IBU
14.00 gm Centennial [9.70 %] (Dry Hop 4 days) Hops -
14.00 gm Cascade [7.80 %] (10 min) Hops 2.9 IBU
14.00 gm Centennial [9.70 %] (10 min) Hops 3.6 IBU
14.00 gm Centennial [9.70 %] (0 min) Hops -
14.00 gm Cascade [7.80 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale


Mash Schedule: Brett's Single Infusion, Medium Body, Double Sparge
Total Grain Weight: 6.85 kg
----------------------------
Brett's Single Infusion, Medium Body, Double Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.55 L of water at 71.6 C 66.0 C


Notes:
------
Carafa Spec II into mash tun in last 15 mins of mash to reduce astringency.
10 min hops are @ whirlpool
0 min hops are cube hopped


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

 

[Fourstar]

Will be making this one next week.

Changes from the original beer.

Ive increased the corn and sugar and dropped the base malt to balance it out. Consequently this will make it a higher fermentable beer so i have opted for something abit more traditional with a cask ale yeast, good old 1469 to ensure it doesnt over attenuate. I am also getting the hopping ratio weights right this time (1/2lb ber barrel or 1.95g per L) and using US goldings (EKG varietal AFAIK).

Im hoping it will be abit more like the original commons going around with these adjustments however the only issue im having is to drop the crystal, sugar or roast malts. They only used one for colour going from my research although using all three shouldnt throw it out of style. Besides, im enjoying the flavour all three together make.

Case Swap Kentucky Common
Cream Ale

Type: All Grain
Date: 16/08/2010
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
3.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 58.25 %
1.50 kg Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 29.13 %
0.15 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 2.91 %
0.10 kg Roasted Barley (300.0 SRM) Grain 1.94 %
45.00 gm Goldings, U.S [4.50 %] (60 min) Hops 22.1 IBU
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.40 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.77 %
1 Pkgs West Yorkshire (Wyeast Labs #1469) Yeast-Ale

Beer Profile
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.52 %
Bitterness: 22.1 IBU
Est Color: 11.1 SRM

Mash Profile
60 min Mash In Add 13.71 L of water at 72.9 C 67.0 C
10 min Mash Out Add 9.79 L of water at 82.5 C 73.0 C

Notes
Dry liquified suagr in pan until just liquid, transferred immediately to a cake pan in a water bath/cookie sheet to speed up cooling.

Should be a mildly burnt sugar/ruby red flavour.

 

[haysie]

I was shooting for a Stone & Wood Draught Ale Clone. Along the lines of 40% ale 40 % unmalted wheat 10% wheat and 10% sugar. Late Galaxy for bittering, then shitloads more late galaxy, 1272.
Second thoughts with the bottling it is going to be a little difficult to duplicate the hefe-type cloudiness.
I may bring that keg along on the day, stirred well.

Looks like my swap beer will be American Brown, pretty much the same recipe that got me a 2nd at Vicbrew.. havent imported Bairds into my Beersmith but thats what the crystal malts are.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: American Brown v2/2010
Brewer: Darren Hayes
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 28.80 L
Estimated OG: 1.052 SG
Estimated Color: 24.3 SRM
Estimated IBU: 38.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 64.81 %
0.65 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 12.04 %
0.50 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.26 %
0.40 kg Brown Malt (65.0 SRM) Grain 7.41 %
0.20 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.70 %
0.15 kg Chocolate Malt (450.0 SRM) Grain 2.78 %
35.00 gm Northern Brewer [9.60 %] (75 min) Hops 38.3 IBU
20.00 gm Cascade [5.50 %] (Dry Hop 3 days) Hops -
40.00 gm Cascade [5.50 %] (0 min) Hops -
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 5.40 kg

 

[mxd]

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 55.05 L
Estimated OG: 1.055 SG
Estimated Color: 12.9 SRM
Estimated IBU: 35.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Maris Otter (Crisp) (4.0 SRM) Grain 80.00 %
1.00 kg Crystal (Joe White) (72.0 SRM) Grain 10.00 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 10.00 %
70.00 gm Fuggles [4.50 %] (90 min) Hops 21.0 IBU
25.00 gm Fuggles [4.50 %] (30 min) Hops 5.4 IBU
35.00 gm Styrian Goldings [5.40 %] (30 min) Hops 9.1 IBU
50.00 gm Styrian Goldings [5.40 %] (Dry Hop 3 daysHops -
1 Pkgs Yeast Slant 1508


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 10.00 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 26.08 L of water at 73.2 C 65.6 C


Notes:
------

 

[zebba]

Viamerican Palish Ale

3kg Wey Vienna
500gm Ding Biscuit
500gm JW Wheat
200gm JW Med Crystal

Mashed @ 67 for 60 minutes

25l boil for 60 minutes
25gm Simcoe (12.2%) @ 60
15gm Centennial (9.7%) @ 10
15gm Amarillo (8.6%) @ 10
20gm Centennial (9.7%) dryhopped
20gm Amarillo (8.6%) dryhopped

16l into no-chill cube

Disolve 1kg LDME into 7l water in fermenter, then add cubed wort to make 23l batch

US-05

OG: 1.052
FG: 1.012
IBU: 40ish
ABV: 5.2

Vienna was supposed to be pale, but I wasn't paying attention. It's tasting fine though, and worse things have happened on brewday before

Was dry hopped today and is crash chilling. Will bottle when ready.

 

[Siborg]

Made this one for ANHC. Decided to tweak it a little for the case swap, a few extra gravity points and a bit darker

Scottish 80/- (2nd attempt)

4.6Kg Crisp Maris Otter
550g JW Dark Munich
150g Simpsons Pale Crystal
60g JW Roast Barley
35g JW Chocolate

40g EKG @ 60mins

Mashed in at 68 degrees for 60min. Mashed out at 75 degrees.

Boiled for 90 mins.

Wyeast 1728 Scottish Ale @ 17 degrees.

Will be kegging and CPBF, if I can borrow of someone.

 

[donmateo]

Recipe: AHB Xmas CaseSwap 2010 Weizen
Style: 15A. Weizen/Weissbier
Recipe and fermentation log http://www.brewtoolz.com/brew_entries/217

Pitched this today.

--------------------------------------------------------------------------------
Target Volume [ltr]: 23.00
Alcohol By Volume: 5.53%

Estimated Original Gravity [SG]: 1.055
Estimated Final Gravity [SG]: 1.014
Estimated Attenuation: 75.00%
Estimated Mash Efficiency: 75.00%

Bitterness [IBU]: 10.00
Color [SRM(EBC)]: 4.51 (8.88)

BU:GU ratio: 0.182
Balance: 0.378

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

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

Weight [gms] Type Gravity [SG] Weight %
2549.31 Ale Malt (JW) 1.025 46.08%
2982.69 Wheat Malt Pale (Weyermann) 1.030 53.92%

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

Hop Utilisation Method: Tinseth

Weight [gms] Type AA% IBU IBU% Time[Mins]
27.81 Czech Saaz 3.75% 10.00 100.00% 60.00

--------------------------------------------------------------------------------
Yeast:
1 pkt WY3636
--------------------------------------------------------------------------------

Mash schedule:

Name Type Temperature [C] Time [Mins]
Mash In Direct 35.00 1
Ferulic Acid Rest Direct 43.00 20
Sacchrification Infusion 65.00 60
Mash Out Direct 72.00 10

How It Happened

Vitals: Collected and cubed 25L wort @ 1.055 OG (2-Nov)

- Mashin @ 33 degC, slow constant heat to 45 degC (might have gone a degree or two higher) for a ferrilic acid rest, Would like to to a reasonable rest here and encourage clove. I have only done short rests here before.
- 20 Minute rest here @45 degC
- slow steady heat to 65 degC.
- Sacrification rest at 65 degC for 1hour.
- Mashout @ 74 degC
- Added extra 5L to sparge
- Added extra 3L to boil, as it was looking fairly high gravity.
- 90 minute boil
- 30g saaz (4%) @ 90minutes
- collected about 25L wort.
- Haven't got the yeast organised as yet, so I have cubed the wort, and will pitch this week.
- I seem to have got better than usual efficiancy here, not sure why though.
- I didn't have the usual Hallatau, or tettnang, so I have used saaz - it's just a bittering addition, so I don't expect to notice anyway.
- OG was pretty much spot on @ 1.055, great!
6-Nov
- Pitched 1 packet WY3638 into 25L aerated wort 1.055 @ 18 degC, 4pm

Fermentation notes at http://www.brewtoolz.com/brew_entries/217

www.brewtoolz.com - Brewtoolz - Recipe design and sharing

 

[MeLoveBeer]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Marks Irish Red
Brewer: Mark
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: You be the judge

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 64.38 L
Estimated OG: 1.053 SG
Estimated Color: 40.7 EBC
Estimated IBU: 28.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5843.48 gm Pale Malt, Maris Otter (5.9 EBC) Grain 61.19 %
2556.52 gm Munich I (Weyermann) (14.0 EBC) Grain 26.77 %
511.30 gm Carared (Weyermann) (47.3 EBC) Grain 5.35 %
420.00 gm Crystal (Joe White) (236.4 EBC) Grain 4.40 %
219.13 gm Roasted Malt (Joe White) (1199.7 EBC) Grain 2.29 %
81.50 gm Fuggles [4.60 %] (45 min) Hops 20.8 IBU
53.07 gm Goldings, East Kent [4.50 %] (15 min) Hops 7.2 IBU
0.55 tsp Irish Moss (Boil 10.0 min) Misc
1.83 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.22 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 cup Irish Ale Slurry (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9550.43 gm
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 24.91 L of water at 75.7 C 67.0 C


Notes:
------
Original recipe courtesy of Jamil. No chilled and stored in a cube for 1 week before Fermenting at 17C for 4 weeks (its really important to give the yeast time to clean up after itself).

 

[Vitalstatistix]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: California ber Alles
Brewer: Andrew Gaul
Asst Brewer: Sam Gaul
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 32.42 L
Estimated OG: 1.069 SG
Estimated Color: 27.4 EBC
Estimated IBU: 92.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.20 kg Rice Hulls (0.0 EBC) Adjunct 2.60 %
4.50 kg Traditional Ale Malt (Joe White) (6.0 EBC)Grain 58.44 %
1.00 kg Pale Malt, Maris Otter (Simpsons) (5.2 EBCGrain 12.99 %
0.50 kg CaraHell (Weyermann) (25.6 EBC) Grain 6.49 %
0.50 kg Crystal Pale - 60 - 120 EBC (Joe White) (Grain 6.49 %
0.50 kg Wheat Malt, Organic (Weyermann) (4.0 EBC) Grain 6.49 %
0.25 kg Crystal Dark - 225 EBC (Bairds) (225.0 EBCGrain 3.25 %
0.25 kg Munich (Joe White) (18.0 EBC) Grain 3.25 %
30.00 gm Cascade -2008 [7.80 %] (Dry Hop 7 days) Hops -
25.00 gm Centennial [9.70 %] (60 min) Hops 27.9 IBU
20.00 gm Chinook - 2008 [11.40 %] (60 min) Hops 26.3 IBU
30.00 gm Amarillo - 2008 [8.60 %] (Dry Hop 7 days)Hops -
40.00 gm Centennial [9.70 %] (15 min) Hops 11.9 IBU
40.00 gm Cascade -2008 [7.80 %] (15 min) Hops 9.6 IBU
30.00 gm Cascade -2008 [7.80 %] (10 min) Hops 5.4 IBU
30.00 gm Amarillo - 2008 [8.60 %] (10 min) Hops 5.9 IBU
30.00 gm Amarillo - 2008 [8.60 %] (5 min) Hops 5.0 IBU
20.00 gm Cascade -2008 [7.80 %] (0 min) Hops -
20.00 gm Amarillo - 2008 [8.60 %] (0 min) Hops -
30.00 gm Centennial [9.70 %] (Dry Hop 7 days) Hops -
0.25 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
2 Pkgs American Ale (CraftBrewer #1056) Yeast-Ale


Mash Schedule: 66.7 My System - fly sparge
Total Grain Weight: 7.70 kg
----------------------------
66.7 My System - fly sparge
Step Time Name Description Step Temp
60 min Sacrification Add 20.79 L of water at 73.1 C 66.7 C
10 min Mash Out Add 9.93 L of water at 98.5 C 76.0 C

 

[seemax]

Recipe: 17 - Galactic Casarillo Ale
Brewer: Stefan
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.53 L
Estimated OG: 1.044 SG
Estimated Color: 10.5 SRM
Estimated IBU: 36.2 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 74.07 %
1.00 kg Munich, Light (Joe White) (9.0 SRM) Grain 18.52 %
0.25 kg Caramunich II (Weyermann) (63.0 SRM) Grain 4.63 %
0.15 kg Crystal (Joe White) (72.0 SRM) Grain 2.78 %
5.00 gm Galaxy [13.50 %] (60 min) Hops 7.5 IBU
10.00 gm Amarillo Gold [8.50 %] (30 min) Hops 7.2 IBU
10.00 gm Galaxy [13.50 %] (30 min) Hops 11.5 IBU
10.00 gm Cascade [5.50 %] (30 min) Hops 4.7 IBU
10.00 gm Galaxy [13.50 %] (10 min) Hops 5.4 IBU
10.00 gm Galaxy [13.50 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
8.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1pkt Nottingham yeast

 

[beersatan]

Jaggery Pale Ale - XMAS

Wort Volume Before Boil: 26.00 l
Wort Volume After Boil: 22.00 l
OG: 1.066 SG
FG: 1.011 SG
ABV: 7.4 %
ABW: 5.8 %
IBU (using Tinseth): 64.8
Color: 6.8 SRM

Fermentables
Australian Traditional Ale Malt 4.250 kg (70.2 %) In Mash/Steeped
Australian Wheat Malt 0.800 kg (13.2 %) In Mash/Steeped
Sugar - Jaggery 1.000 kg (16.5 %) Start Of Boil

Hops
UK Bramling Cross (5.1 % alpha) 65 g Loose Pellet Hops used 70 Min From End
UK Fuggle (4.2 % alpha) 120 g Loose Pellet Hops used 15 Min From End

Other Ingredients
Irish Moss 1 g used In Boil

Yeast: Wyeast 1968-London ESB Ale

 

[Leigh]

Brewed sappas take on Better Red Than Dead:

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Estimated Color: 28.9 EBC
Estimated IBU: 22.8 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.80 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 55.45 %
1.40 kg Munich I (Weyermann) (14.0 EBC) Grain 27.72 %
0.60 kg Carared (Weyermann) (47.3 EBC) Grain 11.88 %
0.20 kg Crystal (Joe White) (141.8 EBC) Grain 3.96 %
0.05 kg Roasted Malt (Joe White) (1182.0 EBC) Grain 0.99 %
42.00 gm Fuggles [4.20 %] (45 min) Hops 16.5 IBU
26.00 gm Goldings, East Kent [4.80 %] (15 min) Hops 6.3 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

 

[chris.taylor.98]

Here is the brewtoolz printout of my swap contribution ... ready to drink now.

Recipe: Saison
Style: 16C. Saison

Description:

Saison
First step 51C 5mins
Mash temp 63C 90mins

--------------------------------------------------------------------------------
Target Volume [ltr]: 19.00
Alcohol By Volume: 5.96%

Estimated Original Gravity [points (P)]: 56.975 (14.031)
Estimated Final Gravity [points (P)]: 12.534 (3.206)
Estimated Attenuation: 78.00%
Estimated Mash Efficiency: 75.00%

Bitterness [IBU]: 21.40
Color [SRM(EBC)]: 7.67 (15.11)

BU:GU ratio: 0.376
Balance: 0.834

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

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

Weight [gms] Type Gravity [points(P)] Weight %
25.00 Carafa Special Type 2 (Weyermann) 0.240 (0.062) 0.52%
313.27 Munich I Malt (Weyermann) 3.624 (0.934) 6.52%
4152.70 Pilsner Pale Malt (Barrett Burston) 49.297 (12.218) 86.44%
313.27 Wheat Malt (Barrett Burston) 3.814 (0.983) 6.52%

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

Hop Utilisation Method: Tinseth

Weight [gms] Type AA% IBU IBU% Time[Mins]
18.79 Northern Brewer 9.80% 21.00 98.15% 60.00
38.42 Hallertau Mittlefrueh 2.10% 0.40 1.85% 1.00

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

Type Atten % Min temp [C(F)] Max temp [C(F)]
Belgian Saison - Wyeast 3724 78.00% 21.00 (69.80) 35.00 (95.00)

www.brewtoolz.com - Brewtoolz - Brewing tool calculator

 

[Cocko]

Ok,

Chocolate amount is 'estimated as it was added in a spur of the moment slightly drunken decision...



EDIT: Oh, and hop addition times are actual, using no-chill!