I love the malts from Voyager and pretty much use them exclusively (save for some spec malts from Gladfield and Weyerman)
The IBUs have a recipe thread for Voyager malts, here are a few of mine:
Witicale
50% Atlas
25% Triticale
20% Winter wheat
5% Oats
Mash at 66C.
15 IBU of saaz at FWH
Corriander, Camomile Flowers and Grapefruit Zest in the WP
OG: 1.050
Ferment with WY3944
English Red Bitter
100% SM40 Malt, mashed at 67C, with a little gypsum and epsom in the mash. According to brewmate, the beer is about 20 SRM but it's an epic looking deep red colour!!!
20 IBU of EKG at FWH
5 IBU of EKG and 5 IBU of Challenger at WP.
OG 1.036. West Yorkshire yeast.
Belgian Voyage
Belgian Dark Strong Ale
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 8.000
Total Hops (g): 75.00
Original Gravity (OG): 1.082 (°P): 19.8
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 9.05 %
Colour (SRM): 17.8 (EBC): 35.1
Bitterness (IBU): 27.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60
Grain Bill
----------------
4.000 kg Atlas (Voyager) (50%)
2.000 kg Voodoo (Voyager) (25%)
1.000 kg Cane Sugar (12.5%)
1.000 kg Wheat (Voyager) (12.5%)
Hop Bill
----------------
50.0 g Tettnanger Pellet (3.1% Alpha) @ 60 Minutes (Boil) (2.3 g/L)
25.0 g Hallertau Mittlefrueh Pellet (4.3% Alpha) @ 30 Minutes (Boil) (1.1 g/L)
Misc Bill
----------------
5.0 g Calcium Chloride @ 180 Minutes (Mash)
Single step Infusion at 64°C for 180 Minutes + Triple decoction
Fermented at 22°C with Wyeast 3822 - Belgian Dark Strong
Aussie Stout
Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 7.375
Total Hops (g): 35.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 6.22 %
Colour (SRM): 48.6 (EBC): 95.7
Bitterness (IBU): 28.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60
Grain Bill
----------------
3.000 kg Veloria Malt (40.68%)
2.400 kg SM40 (Voyager) (32.54%)
1.000 kg Voodoo (Voyager) (13.56%)
0.375 kg Demerara Sugar (5.08%)
0.300 kg Chocolate (Voyager) (4.07%)
0.300 kg Roast Barley (Voyager) (4.07%)
Hop Bill
----------------
15.0 g Super Pride Pellet (13% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
20.0 g Helga Pellet (5.8% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale S-04
Triticale Lawnmower
Belgian Specialty Ale
Recipe Specs
----------------
Batch Size (L): 67.0
Total Grain (kg): 15.800
Total Hops (g): 240.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol by Volume (ABV): 5.30 %
Colour (SRM): 7.3 (EBC): 14.4
Bitterness (IBU): 20.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 66
Boil Time (Minutes): 60
Grain Bill
----------------
10.000 kg Atlas (Voyager) (63.29%)
3.700 kg Triticale (Voyager) (23.42%)
1.800 kg SM40 (Voyager) (11.39%)
0.300 kg Acid (1.9%)
Hop Bill
----------------
50.0 g East Kent Golding Pellet (4.8% Alpha) @ 45 Minutes (Boil) (0.7 g/L)
190.0 g Styrian Golding Pellet (3.2% Alpha) @ 0 Minutes (Boil) (2.8 g/L)
Misc Bill
----------------
7.0 g Calcium Chloride @ 120 Minutes (Mash)
3.0 g Epsom Salt (MgSO4) @ 120 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 120 Minutes (Mash)
Single step Infusion at 64°C for 120 Minutes.
Vienna Lager / Farmhouse Red
55% Atlas
45% Vienna
(+ a pinch of carafa special III and some acid malt)
18 IBU Magnum FWH
WP:
1g/L hersbrucker flowers from Ryefield
2g/L saaz flowers from Ryefield
OG: 1.046. 20 IBU. FTW
4 cubes: 1 Farmhouse, 2 lager yeast, 1 kolsch
and keen to try it/support a local business
