What are you brewing II ?

[leeboy]

My first use of fruit in beer. Always been hesitant to try it since 4 ingredients makes an awesome drink on its own, but got given crap loads of cherries after christmas and froze them to do this.

ProMash Recipe Printout

Recipe : Cherry Porter

BJCP Style and Style Guidelines
-------------------------------

15-B Porter, Brown Porter

Min OG: 1.040 Max OG: 1.050
Min IBU: 20 Max IBU: 30
Min Clr: 20 Max Clr: 35 Color in SRM, Lovibond

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

Batch Size (LTR): 40.00 Wort Size (LTR): 40.00
Total Grain (kg): 9.44
Anticipated OG: 1.055 Plato: 13.51
Anticipated SRM: 20.4
Anticipated IBU: 24.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.3 7.30 kg. Pale Malt(2-row) Great Britain 1.038 3
6.4 0.60 kg. CaraMunich 40 France 1.034 40
5.3 0.50 kg. Munich Malt Germany 1.037 8
3.2 0.30 kg. Chocolate Malt America 1.029 350
5.3 0.50 kg. Crystal 60L America 1.034 60
2.1 0.20 kg. Crystal 40L America 1.034 40
0.4 0.04 kg. Carafa Special Germany 1.030 600
0.7kg Cherries (boiled, then strained the juice made up to 2L and reboiled and thown in with 5Mins remaining. no infections here I hope. Everything was hot for a long time.

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Styrian Goldings Pellet 5.90 18.9 60 min.
50.00 g. Fuggle Pellet 5.00 5.4 15 min.


Yeast
-----
Muntons

edit = forgot to put cherries in the recipe

 

[Bribie G]

BribieG,

Just done my first bitter with WY1469 & i reckon it's my best ever (interested in your opinion at next brew meet if I have any left - lol). Didn't need any special attention other than my usual approach of warming as fermentation ends. Attenuated well & dropped beautifully bright.

cheers Ross

My current 1469 should be about drinkable at next BABBs so we can have a slurp. My first AG was a 1469 that I took to the last meeting. I had just 'winged' it whilst gazed in amazement at the rocky popcorn head in the fermenter and thought "when the f%^$k is this going to stop fermenting?, but this second brew is the first one I am bashing the shyte out of and trying to emulate the stone square system so it will be an interestng tasting session :icon_cheers:

 

[warra48]

Have you ever used the 1469 ? It's a great ale yeast but need special treatment. I'm going to rouse my present brew every day for five days, sort of like they do in the Yorkshire Square system in the UK where they mix the top cropping yeast with some wort and blend it back into the fermenter several times during fermentation. The beer turns out like liquid silk.

I used WY1469 on a Hobgoblin inspired ale brewed on 15/1/09.
It certainly produces a very dense top cropping kraeusen. It ran well for about 3 days, when I had to give a good rousing, and it took off again at a run.
I had to rack it on 24/1/09, as I was going to NZ for a family wedding, and didn't want to leave it sitting on the yeast while I was away.
It attenuated extremely well, from 1.059 to 1.010 by the time I racked it for CCing.
I bottled it on 7/2/09. Didn't take a sample, and didn't taste it, but the aroma was great.

I'll give you a run down on the Brown when it's all done. My planned brew is a copy of one I did on 5/9/08 with Nottingham. It's a good drink but has a tad too obvious bitterness from the chocolate and amber, so I've upped the crystal a touch, which I think will balance it better. WY1469 should add its own special character (I hope).

 

[user3673]

My current 1469 should be about drinkable at next BABBs so we can have a slurp. My first AG was a 1469 that I took to the last meeting. I had just 'winged' it whilst gazed in amazement at the rocky popcorn head in the fermenter and thought "when the f%^$k is this going to stop fermenting?, but this second brew is the first one I am bashing the shyte out of and trying to emulate the stone square system so it will be an interestng tasting session :icon_cheers:

I'll be bringing mine along too for your feedback. Having a pint right now actually

I didn't rouse mine at all it just did it's thing.

 

[Bribie G]

I'll be bringing mine along too for your feedback. Having a pint right now actually

I didn't rouse mine at all it just did it's thing.

Yup we were talking about that, it should be an interesting taste off! Will have to talk in Yorkshire accent: "ey up by gum, sethee I tell you nay, that's a grand Yorkshire Bitter Grommitt . :super: "

 

[boingk]

Dirty kits & bits Dutch lager. Stock filler while I wait for my AG kettle...all the while staring temptuously at my sack of JW Traditional Ale.

Coopers Lager,
700g LDME/300g Dex,
150g Munich,
20g Tettnang @ 15min.

Planning on 10g Tettnang dry in secondary, and fermenting with W-34/70 once its ice-bath cools it to a nice 18'C pitching temp.

Just dawned on me that this may be my last kit-based brew. Not sure how I feel about that...

Cheers all - boingk

EDIT: Woo, 700th post!

 

[Bribie G]

............................
Just dawned on me that this may be my last kit-based brew. Not sure how I feel about that...

Cheers all - boingk

EDIT: Woo, 700th post!

Nothing wrong with a kit as a base goop if it makes a beer you enjoy. I now do all grain UK bitters but also enjoy an Australian lager and find that a can of coopers lager plus a partial mash plus some dex plus some light hop additons plus a better yeast makes something just as good as a Melbourne Bitter or a XXXX depending on the hops. Sinking a pint right now.
I actually make a full AG mash brew with a pilsener malt, hop it heavily and cube it between four 5L jerry cans from Bunnings, so I can do an 'instant' partial with tin, dex and the jerrycan of wort. A brew that can be assembled in 15 mins that is fairly equivalent to an Oz brew from the bottleshop as a good quaffing or lawnmower lager.

Horses for courses.

 

[kram]

First APA since September

Recipe: #49 AG36 APA
Brewer: kram
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (-50.0)

Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 29.80 L
Estimated OG: 1.056 SG
Estimated Color: 13.8 EBC
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 80.81 %
0.30 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 6.06 %
0.25 kg Munich I (Weyermann) (14.0 EBC) Grain 5.05 %
0.25 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 5.05 %
0.15 kg Caramunich III (Weyermann) (139.9 EBC) Grain 3.03 %
15.00 gm Amarillo Gold [10.30 %] (Dry Hop 5 days) Hops -
15.00 gm B Saaz [8.20 %] (Dry Hop 5 days) Hops -
12.20 gm Amarillo Gold [10.30 %] (40 min) Hops 11.9 IBU
12.10 gm B Saaz [8.20 %] (40 min) Hops 9.4 IBU
12.00 gm Amarillo Gold [10.30 %] (10 min) Hops 4.8 IBU
12.00 gm B Saaz [8.20 %] (10 min) Hops 3.9 IBU
10.00 gm Galaxy [15.00 %] (5 min) Hops 3.2 IBU
1 Pkgs US-56 Yeast-Ale

 

[reviled]

First APA since September

Recipe: #49 AG36 APA
Brewer: kram
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (-50.0)

Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 29.80 L
Estimated OG: 1.056 SG
Estimated Color: 13.8 EBC
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 80.81 %
0.30 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 6.06 %
0.25 kg Munich I (Weyermann) (14.0 EBC) Grain 5.05 %
0.25 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 5.05 %
0.15 kg Caramunich III (Weyermann) (139.9 EBC) Grain 3.03 %
15.00 gm Amarillo Gold [10.30 %] (Dry Hop 5 days) Hops -
15.00 gm B Saaz [8.20 %] (Dry Hop 5 days) Hops -
12.20 gm Amarillo Gold [10.30 %] (40 min) Hops 11.9 IBU
12.10 gm B Saaz [8.20 %] (40 min) Hops 9.4 IBU
12.00 gm Amarillo Gold [10.30 %] (10 min) Hops 4.8 IBU
12.00 gm B Saaz [8.20 %] (10 min) Hops 3.9 IBU
10.00 gm Galaxy [15.00 %] (5 min) Hops 3.2 IBU
1 Pkgs US-56 Yeast-Ale

**** Kram I like that hop combo, looks tasty! Let us know how it turns out..

 

[schooey]

Woops.... in converting this one, I forgot to halve the hop amounts for a single batch... Even I was wondering don't worry. Rule number 1, don't convert recipes after a 4 pack of La Trappe Quadrupel... :blink:

Should look like this;

Pliny the Elder clone

Size: 23 L
Efficiency: 75.0%

OG: 1.079
FG: 1.016
Abv: 8.31%
Bitterness: stupid

5.75 kg IMC Ale
0.50 kg Wheat Malt
0.50 kg Carapils
0.25 kg Light Crystal
800g Dextrose

Single step infusion @ 66C

40g Chinook 13.0% AA FWH
75g Warrior 15.5% AA 90 min
13g Chinook 13.0% AA 90 min
28g Columbus 15.0% AA 30 min
28g Simcoe 13.0% AA 30min
65g Centennial 10.5% AA 0 min
28g Simcoe 13.0% AA 0 min

Whirlfloc @ 10 min

2L starter of White Labs WLP001 California Ale

95g Columbus 15.0% AA added to secondary
55g Centennial 10.0% AA added to secondary
50g Simcoe 13.0% AA added to secondary

Bottled this one tonight. Its, ummmm.........

Hoppy!

but bloody lick your lips yum

 

[Matau]

No Beersmith.....using Promash but haven't figured it all out yet so I'll fudge it

Recipe: The Four Black Utes of the Apocalypse APA

Batch Size: 45 L
Estimated OG: 1.055 SG
Estimated Color: 18.7 EBC
Estimated IBU: 25.1 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 60 Minutes

Ingredients:
------------

JWM Pale 9kg
JWM Caramalt 500g
JWM Wheat Malt 500g
Simcoe 20g (60min)
Simcoe 50g (5min)
Cascade 50g (0 min)

 

[FreemanDC]

Can of tooheys Larger !!!!!!!!

1kg of Malt !!!!!!!!!!!

Some Dex !!!!!!!!!!!!!!

Standard YEAST !!!! ( made to a starter though )

All on Special !!!!! ( 8 Bucks all up )

bit of a surprise, but on the tin it actually says to ferment between 18 and 24 ! yes folks 18 !!!!

 

[sponge]

No Beersmith.....using Promash but haven't figured it all out yet so I'll fudge it

Recipe: The Four Black Utes of the Apocalypse APA

Batch Size: 45 L
Estimated OG: 1.055 SG
Estimated Color: 18.7 EBC
Estimated IBU: 25.1 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 60 Minutes

Ingredients:
------------

JWM Pale 9kg
JWM Caramalt 500g
JWM Wheat Malt 500g
Simcoe 20g (60min)
Simcoe 50g (5min)
Cascade 50g (0 min)

A little low on the IBU's isnt it?

 

[Matau]

A little low on the IBU's isnt it?

Seems a little low for an APA ....first AG brew so still fumbling around

 

[reviled]

Milled the grain for my 1st brew of 2009 last night :beerbang: Really looking forward to it!

Going for something different, and im also messing with my hop additions, counting the 15 as a 30min, and the FO as a 15 min addition due to no chilling, and to make up for lack of aroma by dry hopping...

3.5kg NZ Pale
800g Rye
230g Med Crystal

60 : 12g Nelson Sauvin
15 : 10g Northern Brewer
FO : 15g Fuggles, 13g Nugget, 11g Williamette
Dry hop : 15g Fuggles

Not sure what yeast, got a pack of nottingham I might use cos may not have time to get a 1469 starter going?? Using the Beer recipator puts my figures at OG - 1052 and about 47 IBU's (if my calcs are correct)

 

[Thirsty Boy]

2/3rds of the way through mashing an American wheat

60/40 pale/wheat, OG 1.046 - hopped with Nelson Sauvin and a very light touch of Galaxy. Wyeats 1056 ... supposed to be a crowd pleaser for a non beer geek party

Neigbours are looking at me funny... out in the backyard with brewing gear and on my third beer. I am a night shift worker though, so its after work beers for me... funny how people dont seem to thik you should be downing Coopers red at 7:30 in the morning. :lol:

 

[KHB]

2/3rds of the way through mashing an American wheat

60/40 pale/wheat, OG 1.046 - hopped with Nelson Sauvin and a very light touch of Galaxy. Wyeats 1056 ... supposed to be a crowd pleaser for a non beer geek party

Neigbours are looking at me funny... out in the backyard with brewing gear and on my third beer. I am a night shift worker though, so its after work beers for me... funny how people dont seem to thik you should be downing Coopers red at 7:30 in the morning. :lol:

No wonder your getting wierd looks!

KHB

Finished this one at quarter to two this morning!!!

BeerSmith Recipe Printout - www.beersmith.com
Recipe: #19 Yardglass Light
Brewer: Ben Sparks
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 29.63 L
Estimated OG: 1.035 SG
Estimated Color: 7.9 EBC
Estimated IBU: 22.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.10 kg Pale Malt, Maris Otter (5.9 EBC) Grain 88.57 %
0.40 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 11.43 %
11.00 gm Chinook [13.00 %] (60 min) Hops 16.7 IBU
15.00 gm Cascade [6.30 %] (15 min) Hops 5.5 IBU
15.00 gm Cascade [6.30 %] (0 min) Hops -
0.53 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [CultuYeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 3.50 kg
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 9.62 L of water at 82.5 C 70.0 C
10 min Mash Out Heat to 75.6 C over 2 min 75.6 C

 

[Jakechan]

Big day up here in Happy Rock today

Brewed my 4th and 5th AGs, and now that I know how to actually batch sparge (thanks to Ross) I was hitting my targets left right and centre.

First up was a Robust Porter. All the stars aligned for this one, right on the strike temp, volume and gravity into the boiler spot on, and OG perfect. Its already fermenting with some Nottingham. Efficiency 77%!

2nd was an American IPA. This was a real spur of the moment recipe as I hadnt planned to do 2 brews today. But in it went. Although the targets werent as spot on as the Porter it still turned out great with 25l after boiling but a slightly lower OG leaving me an efficiency of 70%.

All in all, a very tiring yet very satisfying day. And to top it off "February is it" for me too, so I didnt have a beer all day.

Cheers,
Jake

 

[tourist]

BeerSmith Recipe Printout - www.beersmith.com
Recipe: #19 Yardglass Light
Brewer: Ben Sparks
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 29.63 L
Estimated OG: 1.035 SG
Estimated Color: 7.9 EBC
Estimated IBU: 22.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.10 kg Pale Malt, Maris Otter (5.9 EBC) Grain 88.57 %
0.40 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 11.43 %
11.00 gm Chinook [13.00 %] (60 min) Hops 16.7 IBU
15.00 gm Cascade [6.30 %] (15 min) Hops 5.5 IBU
15.00 gm Cascade [6.30 %] (0 min) Hops -
0.53 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [CultuYeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 3.50 kg
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 9.62 L of water at 82.5 C 70.0 C
10 min Mash Out Heat to 75.6 C over 2 min 75.6 C

Can someone please tell me how to post a recipe all sexy like this from Beersmith? Cheers.

 

[bconnery]

Can someone please tell me how to post a recipe all sexy like this from Beersmith? Cheers.

There might be an easier way but I export it as a text file and then paste from that...
Select your recipe(s) and select File-->Export As from the menu.
Change to text, save it wherever and then open it...

 

[tourist]

Cheers, bconnery.

My gift to my special lady:


Recipe: Happy vALEntine
Brewer: Charlie Buckles
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 21.67 L
Estimated OG: 1.046 SG
Estimated Color: 8.1 EBC
Estimated IBU: 18.8 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsner (2 Row) UK (2.0 EBC) Grain 80.0 %
0.50 kg Carahell (27.0 EBC) Grain 10.0 %
0.50 kg White Wheat Malt (4.7 EBC) Grain 10.0 %
8.00 gm Chinook [13.00%] (60 min) Hops 10.5 IBU
8.00 gm Cascade [5.50%] (60 min) Hops 4.4 IBU
14.00 gm Cascade [5.50%] (15 min) Hops 3.9 IBU
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.00 kg


I know - I spoil her.....

 

[Screwtop]

There might be an easier way but I export it as a text file and then paste from that...

There is but IT geeks like to do things the hard way

No need to open the recipe, just highlight it, in the pull down menu above select the text view of the recipe which will then appear in the preview pane below, simply highlight, right click and select copy. Paste this into your post, edit if you want, then you can highlight it and place the text in quotes using the tool on the menu (the text bubble ) above the open post window.

Screwy

 

[bonj]

There is but IT geeks like to do things the hard way

No need to open the recipe, just highlight it, in the pull down menu above select the text view of the recipe View attachment 24690 which will then appear in the preview pane below, simply highlight, right click and select copy. Paste this into your post, edit if you want, then you can highlight it and place the text in quotes using the tool on the menu (the text bubble View attachment 24689) above the open post window.

I should add that if you're being a real geek and running Beersmith in Linux with WINE, then Screwy's method doesn't seem to work. I use the same method as bconnery above, which will henceforth be known as the "Ben Method".

 

[schooey]

There is but IT geeks like to do things the hard way

No need to open the recipe, just highlight it, in the pull down menu above select the text view of the recipe View attachment 24690 which will then appear in the preview pane below, simply highlight, right click and select copy. Paste this into your post, edit if you want, then you can highlight it and place the text in quotes using the tool on the menu (the text bubble View attachment 24689) above the open post window.

Screwy

When I do this, I end up with big ass text like this;



Marzen
Brew Type: All GrainDate: 5/02/2009Style: Mrzen (traditionel oktoberfest l)Brewer: SchooeyBatch Size: 55.00 LAssistant Brewer: Boil Volume: 62.96 LBoil Time: 60 minBrewhouse Efficiency: 75.0 %Equipment: My EquipmentActual Efficiency: 76.7 %Taste Rating (50 possible points): 35.0

IngredientsAmountItemType% or IBU5.01 kgPilsner (Weyermann) (1.7 SRM)Grain40.7 %3.01 kgMunich I (Weyermann) (7.1 SRM)Grain24.4 %2.50 kgVienna Malt (Weyermann) (3.0 SRM)Grain20.3 %1.00 kgWheat Malt, Pale (Weyermann) (2.0 SRM)Grain8.1 %0.40 kgCaraamber (Weyermann) (36.0 SRM)Grain3.3 %0.40 kgCaraaroma (Weyermann) (178.0 SRM)Grain3.3 %130.00 gmTettnang [4.90%] (60 min)Hops27.6 IBU30.03 gmHallertauer Mittelfrueh [4.00%] (15 min)Hops2.6 IBU30.00 gmSaaz [2.50%] (15 min)Hops1.6 IBU1 PkgsBohemian Lager (Wyeast Labs #2124)Yeast-Lager
Beer ProfileEstimated Original Gravity: 1.053 SG (1.052-1.060 SG)Measured Original Gravity: 1.054 SGEstimated Final Gravity: 1.015 SG (1.012-1.020 SG)Measured Final Gravity: 1.013 SGEstimated Color: 11.2 SRM (5.6-17.8 SRM)Color [Color]Bitterness: 31.7 IBU (22.0-28.0 IBU)Alpha Acid Units: 2.0 AAUEstimated Alcohol by Volume: 5.0 % (5.2-6.2 %)Actual Alcohol by Volume: 5.3 %Actual Calories: 508 cal/l

Mash ProfileName: My MashMash Tun Weight: 0.00 kgMash Grain Weight: 12.32 kgMash PH: 5.4 PHGrain Temperature: 22.2 CSparge Temperature: 75.6 CSparge Water: 40.79 LAdjust Temp for Equipment: FALSE
NameDescriptionStep TempStep TimeStepAdd 34.50 L of water at 41.8 C39.5 C20 minStepDecoct 10.90 L of mash and boil it55.0 C60 minStepDecoct 10.40 L of mash and boil it66.0 C20 minStepAdd 0.00 L of water at 66.0 C66.0 C40 minStepDecoct 11.26 L of mash and boil it75.0 C40 min


Carbonation and StorageCarbonation Type: Corn SugarCarbonation Volumes: 2.4 (2.5-2.8 vols)Estimated Priming Weight: 311.6 gmTemperature at Bottling: 15.6 CPrimer Used: -Age for: 4.0 WeeksStorage Temperature: 11.1 C

 

[schooey]

And if I export as a text file, I get all the code tags with it....

 

[bconnery]

I should add that if you're being a real geek and running Beersmith in Linux with WINE,

Well there's your problem.
This is a BEER forum Ben

 

[Screwtop]

:lol: :lol:

 

[bonj]

Well there's your problem.
This is a BEER forum Ben

touche :lol:

 

[white.grant]

There is but IT geeks like to do things the hard way

No need to open the recipe, just highlight it, in the pull down menu above select the text view of the recipe View attachment 24690 which will then appear in the preview pane below, simply highlight, right click and select copy. Paste this into your post, edit if you want, then you can highlight it and place the text in quotes using the tool on the menu (the text bubble View attachment 24689) above the open post window.

Screwy

I get a similar result to schooey, but I have just mashed in on this

Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 26.00 L Boil Size: 33.03 L Estimated OG: 1.051 SG Estimated Color: 22.5 SRM Estimated IBU: 16.9 IBU Brewhouse Efficiency: 75.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.31 kg Pale Malt, Maris Otter (3.0 SRM) Grain 74.44 % 0.45 kg Brown Malt (65.0 SRM) Grain 7.77 % 0.45 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.77 % 0.29 kg Chocolate Malt (350.0 SRM) Grain 5.01 % 0.29 kg Wheat Malt (2.0 SRM) Grain 5.01 % 35.00 gm Fuggles [3.90 %] (60 min) Hops 15.7 IBU 14.00 gm Fuggles [3.90 %] (10 min) Hops 1.3 IBU 1.37 items Whirlfloc Tablet (Boil 15.0 min) Misc 1 Pkgs London Ale (Wyeast Labs #1028) [Starter 12Yeast-Ale Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 5.79 kg ---------------------------- Single Infusion, Medium Body Step Time Name Description Step Temp 60 min Mash In Add 15.10 L of water at 74.4 C 67.8 C 10 min Mash Out Add 8.46 L of water at 91.5 C 75.6 C Notes:

 

[Ronin]

Warra, I'm a Geordie myself and have been wanting to try a Newcastle Brown lookalike for ages, and discovered that since the 1920s they have used Northdown hops and also, surprise surprise, import Hallertau Hops from Germany.

Hallertau
Northdown
Northern Brewer
Target

I expect they had to ditch the Hallertau during the recent stoush with Herr Hitler but all friends again now

I'd love to hear how the Yorkie yeast goes in it. Newcastle beer was always very attached to Scottish Brewing traditions but I've got some 1469 breeding up nicely at the moment and would certainly give it a go myself ( Brisbane club mini comp in May is Northern style brown so I'm keen to hear how you go)

Cheers
Michael

PS stayed at Port last week for 2 nights, very impressed. Nice Squire on tap at the Town Common (?) pub and sank numerous porters.

I just kegged a brown ale that I brewed with 1469...

3.33 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.6 EBC) Grain 82.00 %
0.24 kg Crystal Malt - Medium (Bairds) (140.0 EBC) Grain 6.00 %
0.16 kg Amber Malt (Bairds (85.0 EBC) Grain 4.00 %
0.08 kg Chocolate Malt (Bairds) (1130.0 EBC) Grain 2.00 %
0.24 kg Dememera Sugar (3.9 EBC) Sugar 6%

27IBU with EKG, O.G. 1.044, F.G. 1.012.

It's a recipe I've fermented with 1028 a few times and works well, this time it was so much maltier and nuttier. I think more hops are called for next time, 1469 really suppresses any hop character.