Vic Xmas In July 2008 Caseswap Recipes

[brettprevans]

Recipes for Vic Xmas in July 2008 Caseswap from here

I havent finalised mine yet CM2 redfaced so I cant start it off

Go!

 

[therook]

Amber Ale
Brew Type: All Grain Date
Style: American Amber Ale Brewer: Rook
Batch Size: 27.00 L Assistant Brewer: Sam
Boil Volume: 34.94 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %


Ingredients Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 72.7 %
0.60 kg Munich I (Weyermann) (17.7 EBC) Grain 10.9 %
0.30 kg Crystal, Dark (Joe White) (250.0 EBC) Grain 5.5 %
0.25 kg Carapils (Weyermann) (3.9 EBC) Grain 4.5 %
0.20 kg Caramalt (Thomas Fawcett) (49.3 EBC) Grain 3.6 %
0.15 kg Amber Malt (Joe White) (45.3 EBC) Grain 2.7 %
40.00 gm Northern Brewer [6.60%] (60 min) Hops 25.8 IBU
13.00 gm Williamette [4.50%] (10 min) Hops 2.1 IBU
7.00 gm Williamette [4.30%] (10 min) Hops 1.1 IBU
20.00 gm Williamette [4.50%] (1 min) Hops 0.4 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale US56 Dry Yeast



Mash Profile Name: Single Infusion


Name Description Step Temp Step Time
Mash In Add 14.08 L of water at 74.0 C 66.0 C 90 min
Mash Out Add 9.18 L of water at 91.6 C 75.0 C 10 min


Rook

 

[AUHEAMIC]

1. Peels Kinda Porta

Unfortunately due to an unusual fermentation process I used it is a little over carbonated.

Batch size 46 litres

Grain
JW Ale malt 77.59 % - 8.53 kg
JW Chocolate malt 5.17 % - 0.57 kg
JW Amber malt 5.17 % - 0.57 kg
TF Brown malt 5.17 % - 0.57 kg
JW med crystal 140 3.45 % - 0.38 kg
JW Wheat 3.45 % - 0.38 kg
Mashed at 67 deg C.


Hops to 37 IBU
100 grams EKG @ 60 mins
40 grams EKG @ 15 mins

Yeast
TBA

 

[Wardhog]

Harold

Recipe Specifics
----------------

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.40
Anticipated OG: 1.043 Plato: 10.79
Anticipated SRM: 7.4
Anticipated IBU: 21.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
10.6 1.00 kg. Munich Malt Great Britain 1.037 6
0.5 0.05 kg. Chocolate Malt America 1.029 350
1.6 0.15 kg. Crystal 150L Great Britain 1.033 150
2.1 0.20 kg. Cara-Pils Dextrine Malt 1.033 2
42.6 4.00 kg. Pilsner Australia 1.037 1
42.6 4.00 kg. Pale Ale Malt (2-row) Australia 1.037 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Chinook Pellet 13.00 8.5 60 min.
40.00 g. Chinook Pellet 13.00 9.1 15 min.
40.00 g. Cascade Pellet 5.75 4.0 15 min.
20.00 g. Chinook Pellet 13.00 0.0 0 min.
20.00 g. Cascade Pellet 5.75 0.0 0 min.


Yeast
-----

US-05

 

[andreic]

6. Andreic - Irish Dry Stout

This is basically the same beer I made this time last year with the intention to make the following changes to bring it "more to style":
- make it dryer (used lower mash temp, lower OG, hungrier yeast)
- higher carbonation (way too flat last year)



Brewhouse stats for this brew:
- efficiency 85% (normally 75!)
- Pre-boil = 35L
- Post-boil = 25L

Fermentables
- 3600g x Bairds Ale - Maris Otter
- 400g x Bairds Roast Barley
- 450g x Flaked Barley

Mash
- 60 mins at 62c

Hops
- 22g Target 60mins - 27 IBU
- 10g Challenger 60mins - 11 IBU
- 20g fuggles 15mins - 6 IBU

Yeast
- Danstar Nottingham dry yeast - fermented at 17c


Hope it turns out ok because I did the same brew again straight after so I have a batch for myself!

 

[nick_lavender]

I brewed an Oak Butt Brown Ale,

The recipe is:

3.5 Kg Pale Ale Malt
900 G Amber Malt
230 G Crystal 60L Malt
130 G Chocolate Malt

25 G Northern Brewer 6.6% (60 min)
14 G Williamette 4.6% (15 min)

S-04 Yeast

OG = 1042

 

[brettprevans]

mongrel black bavarian/Schwarzbier

2:1 light malt extract to dark malt extract
300g choc grain,
100g black grain,
100g carapils
100g light crystal
50g Melanoidian Malt,
50g roast barley,
Saaz hops all the way, @60, @30, @15, @10 @0.
S-189 yeast
shooting for ~26IBU and 6.1-6.4%.

I havent actually put it down yet (crap!!!), so it wont be ready to drink straight away as I like a good lager time for this (say 4 weeks).

 

[tim_mortensen]

20. mortz - Munich Dunkel


OG: 1.054
FG: 1.020
23.2 IBU


Amount Item
4.50 kg Munich I (Weyermann) (16.0 EBC)
1.00 kg Munich II (Weyermann) (25.0 EBC)
0.17 kg Carafa II (Weyermann) (817.6 EBC)
35.00 gm Hallertauer Mittelfrueh [4.70 %] (60 min)
15.00 gm Hallertauer Mittelfrueh [4.70 %] (20 min)
0.30 oz Polyclar
0.50 items Whirlfloc Tablet (Boil 15.0 min)
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min)
5.00 gm Calcium Carbonate (Mash 60.0 min)
1 Pkgs Munich Lager (Wyeast Labs #2308) [Starter 5000ml]


Mash Schedule: Single Infusion, Medium Body

Step Time Name Description Step Temp
60 min Mash In Add 14.80 L of water at 75.2 C 68.0 C
10 min Mash Out Decoct 4.78 L of mash and boil it 75.6 C

Unfortunately a bit under-attenuated with a FG of 1020

 

[Hutch]

25. Hutch - English Best Bitter

OG: 1.043
FG: 1.014
22.8 EBC
35.2 IBU
Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
7.00 kg Pale Malt, Maris Otter (Bairds)
0.50 kg Pale Malt, Golden Promise (Bairds)
0.25 kg Amber Malt (Bairds)
0.15 kg Crystal Malt - 60L (Bairds)
0.10 kg Caraaroma (Weyermann)
0.10 kg Chocolate Malt (Bairds)

50.00 gm First Gold [pellets, 7.90 %] (60 min) (Mash Hop)
30.00 gm Challenger [pellets, 7.90 %] (60 min)
30.00 gm Challenger [pellets, 7.90 %] (30 min)
20.00 gm First Gold [pellets, 7.90 %] (15 min)
50.00 gm Goldings, NZ [Flowers, 3.70 %] (0 min)
20.00 gm First Gold [pellets, 7.90 %] (0 min)

10gm Gypsum
6gm Chalk
Windsor Ale Yeast

 

[chris.taylor.98]

8. Chris Taylor - Weizenbock


Brutus

Style: 15C. Weizenbock

Description:
Weizen Doppel Bock

Volume [ltr]: 24.50 Efficiency: 70.00%

OG[G(P)]: 75.00 (18.07) FG[G(P)]: 18.64 (4.74) Attenuation: 75.15% IBU: 16.58232 SRM: 0.0 ABV: 7.56%

Fermentables
Type Points [G(P)] Points(%) Weight [gms] Weight(%)
Cane Sugar 6.44 (1.66) 8.59% 585.01 6.99%
Chocolate Malt 1.52 (0.39) 2.02% 196.71 2.35%
Dark Crystal 1.34 (0.35) 1.78% 157.42 1.88%
Munich Malt 2.78 (0.72) 3.70% 315.08 3.77%
Pilsner Malt 25.78 (6.51) 34.37% 2907.19 34.75%
Wheat Malt 37.15 (9.28) 49.53% 4204.54 50.26%


Hops
Type AA(%) IBU IBU(%) Weight [gms] Time(minutes)
Pride of Ringwood 9.00% 8.12 48.98% 12.00 60.00
Willamette 2.50% 8.46 51.02% 45.00 60.00


Yeast
Type Flocculation Attenuation Min Temp Max Temp Alcohol Tollerance
German Wheat - Wyeast 3333 High 73.00% 17.0 24.0 10% ABV

Note actual FG was a lot lower at 1.014

 

[hairofthedog]

7 Hairofthedog

saaz lager

grain
10kg pilsner malt

hops
50g saaz b 60min
50g saaz 20min
50g saaz 5min

mashed @ 65

yeast saflager

 

[brettprevans]

As said this is a backup and not what I had orginally wanted to share with you guys. but I drank almost a full bottle out of the fermentor uncarbonated as it was quite tasty.

Pride of Porter (Honey Porter)

1 can Coopers draught,
1.2kg DDME,
550g Blue Gum Honey,
500g weyermann carafa special 2 malt,
110g crystal 120,
167g carapils,
35g POR @ 30,
5g POR @ 15,
20g Cascade @ 0,
US-56
OG 1.062, FG 1018 ABV 6.2%, bottled ~6.5%

EDIT: apologies for it being a K&K and not an extract as planned

 

[mark_m]

Mark_M - Amarillo / Motueka APA

Batch size 48 litres

Grain
Bairds Marris Otter - 9kg
Weyerman Light Munich - 2kg
JW Amber malt .6kg
JW(?) Wheat Malt - .2kg

Mashed at 67 deg C.

Hops
60min 15min 1min
Amarillo 8.9% 20 30 35
Motueka 6.7% 20 30 40

Koppafloc 6gm @15min

80 min boil

No chill, no cube (straight to fermenter cooled overnight)

US05

Primary 12 days, secondary (in fridge) 6 days, dry hopped 10gm each amarillo/motueka 36 hours (24litres).

Bottled 16/4/08.

Other half of batch lasted less than 4 weeks on tap.

Roll on swap day.

Mark.

 

[doppelbrewer]

16. DoppelBrewer - Helles Bock

The original Doppelbock intended for the case swap got infected So gave the case swap beer a 2nd shot, so Helles Bock it was!

Batch size: 23 litres

Grain bill
---
Pilsener Malt 4Kg 56%
Munich Malt 3.18Kg 44%

Mash
---
Protein rest at 67 C for 10 min
Mash at 69 C for 70 min
Mash out at 76 C
Sparge at 77 C

Boil
---
90 min boil
105g Hallertauer (2.2% AA) @ 60 min (28 IBU Rager formula)
1 tablet Irish Moss @ 20 min

Yeast
---
1/2 the batch with Wyeast Bavarian Lager #2206
1/2 the batch with Saflager S-23 x 2
(fermentation issues - don't ask! )

OG 1068
FG 1018 (#2206 batch)
FG 1020 (S-23 batch)
ABV 6.2%
Attenuation 73%

Lager for 3 weeks at 4 degrees

All turned out ok in the end??? :unsure:

 

[superhero]

Hey Brewers,

Here's my recipe:

21. Milk Stout

Ingredients:
10 kg Pale Malt
1.5 kg Roast Barley
416g Black patent malt
500g Dark Crystal Malt
86g Green Bullet (11% AAU) hop pellets full boil
1 Irish Moss tablet
2 kg Light Dry Malt Extract
1.5g Raw Sugar
1.18 kg Lactose
Wyeast Thames Valley ale yeast

Batch size 46L (was aiming for 50L!)
OG 1.082
FG 1.021
Alc/vol 8.23%

Brewday was the normal comedy of errors but the beer turned out ok. Hope you guys like it as much as I do. Enjoy!

Cheers

Michael

 

[Fents]

so it went somthing like this -

Boh Selecta Swap Lager

Batch Size: 38.00 L
Boil Size: 44.00 L
Estimated OG: 1.051 SG
Estimated Color: 7.0 EBC
Estimated IBU: 23.4 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 94.7 %
0.50 kg Carafoam (Weyermann) (3.9 EBC) Grain 5.3 %
35.00 gm B Saaz [7.00%] (50 min) Hops 14.8 IBU
25.00 gm B Saaz [7.00%] (30 min) Hops 8.6 IBU
30.00 gm B Saaz [7.00%] (0 min) Hops -
1TB Irish Moss 0min
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Enjoy :beer:

 

[Leigh]

Leigh's Golden Ale

1 can Muntons Premium Blonde
1 can Black Rock Light LME
250g Carapils
150g Wheat DME
25g Amarillo

Steeped the grain
boiled the lot for 15 minutes
hops @1min from flame out
Let it stand for 15min (as I buggered up my timing)

made up to 21L (I'm going to make it up to 23L next time)

US05 (rehydrated)

og 1.081
fg 1.008

 

[Barramundi]

Ok heres my recipe for the beer i put up for this years Xmas in July case , apologies as it could have been on here a bit earlier...


One Grain One Hop (one yeast) Ale


5kgs Joe White Traditional Ale Malt
Mashed at 66 degC for 60 minutes (2.6 litres water per kg grain)
2 x 10 minutes batch sparges at 77 degC

30gms Northern Brewer @ SOB
30gms Northern Brewer @ EOB

1 Whirfloc Tablet with EOB additions

Into Cube for no chill treatment

Fermented with London III Wyeast 1318

SG 1040
FG .... dunno if i took one but it didnt write it down i my brew book ... for memory id say about 1010-1012 ???