What Are You Brewing III

[warra48]

Bit of a bits and pieces thrown together recipe, which just developed from trying to use up odds and sods from my stocks.
It's halfway through the boil at time of posting.

BITTER
Estimated OG: 1.048 SG (This will end up higher post boil)
Estimated Color: 27.4 EBC
Estimated IBU: 38.9 IBUs
Brewhouse Efficiency: 85.00 %
Actual Mash Efficiency: 97.0 %
Boil Time: 90 min
Mash 90 min 67C
Collected 34.5 litres into the kettle at 1.043 pre-boil

86.8 % Pale Malt, Maris Otter (5.9 EBC)
2.3 % Amber Malt (85.0 EBC)
2.3 % Crystal, Dark
2.3 % Crystal Medium (145.0 EBC)
2.3 % Crystal Malt - 60L
2.2 % Wheat, Flaked (3.2 EBC)
2.0 % Chocolate Malt (886.5 EBC)
36.00 g Challenger Pellets [7.90 %] - Boil 60.0 min 30.1 IBUs
68.00 g East Kent Goldings Plugs [2.50 %] - Boil 10.0 min 6.0 IBUs
15.00 g Goldings, East Kent Pellets [4.80 %] - Boil 10.0 Hop 2.8 IBUs
London ESB Ale (Wyeast Labs #1968) Cup of slurry from previous batch bottled yesterday.

 

[Mayor of Mildura]

There are some super looking beers being brewed today. Must be the day for it. My effort is a frankenmild


Recipe Specifications
--------------------------

Batch Size (fermenter): 23.00 l
Estimated OG: 1.041 SG
Estimated Color: 36.7 EBC
Estimated IBU: 21.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3.50 kg Halcyon (Thomas fawcett) (7.9 EBC) Grain 1 87.5 %
0.15 kg Special B (Dingemans) (290.6 EBC) Grain 4 3.7 %
0.15 kg Munich I (Weyermann) (14.0 EBC) Grain 3 3.7 %
0.15 kg Chocolate Rye (Weyermann) (482.6 EBC) Grain 2 3.7 %
0.05 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 5 1.3 %
25.00 g Motueka [7.50 %] - Boil 15.0 min Hop 7 11.7 IBUs
10.00 g Motueka [7.50 %] - Boil 60.0 min Hop 6 9.4 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028)


... Mash @ 70 for 60. almost ready to hoist the bag

 

[mfeighan]

My crack at an oktoberfest this weekend, its in the fridge cooling to pitching temps currently @18 deg. What a pleasant brew day, bought 2 timers from the big green shed, woke up @ 9 to a pre heated herms/mlt/hlt, just add grain.

Oktober Bomb

A ProMash Recipe Report

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

Batch Size (L): 47.00 Wort Size (L): 47.00
Total Grain (kg): 10.50
Anticipated OG: 1.052 Plato: 12.95
Anticipated SRM: 6.6
Anticipated IBU: 20.5
Brewhouse Efficiency: 74 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
23.8 2.50 kg. Weyermann Munich II Germany 1.038 12
23.8 2.50 kg. Weyermann Vienna Germany 1.038 4
47.6 5.00 kg. Weyermann Pilsner Germany 1.038 2
4.8 0.50 kg. Weyermann Carapils (Carafoam) Germany 1.037 2


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Tettnanger Tettnang Pellet 5.00 13.8 60 min.
30.00 g. Tettnanger Tettnang Pellet 5.00 5.3 30 min.
20.00 g. Tettnanger Tettnang Pellet 5.00 1.4 10 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Whirlfloc Fining 15 Min.(boil)

Yeast
-----

2633 Wyeast Octoberfest - 5L

Notes
-----
Mashed @ 50 (10 mins) 65 (60 mins)
RO Water
15G CaCl2
5G CaSO4
7G MgSO4

 

[Lord Raja Goomba I]

Tomorrow's brew - hopefully sorted before Locky runs out (and to fill the spare keg before I decimate my A-almost I-PA):

King George Goomba British Bitter

Recipe King George Goomba British Bitter Style Special/Best/Premium Bitter
Brewer HRH King Goomba I Order of the Garter Batch 25.00 L
All Grain

Recipe Characteristics
Recipe Gravity 1.045 OG Estimated FG 1.011 FG
Recipe Bitterness 32 IBU Alcohol by Volume 4.4%
Recipe Color 5 SRM Alcohol by Weight 3.4%

Ingredients
Quantity Grain Type Use
5.00 kg Thomas Fawcett FM Perle Grain Mashed
0.10 kg Crystal Pale Grain Mashed
Quantity Hop Type Time
60.00 g WIllamette Pellet 60 minutes
10.00 g Willamette Pellet 0 minutes
10.00 g Willamette Pellet 20 minutes
Quantity Misc Notes

Recipe Notes

Batch Notes

 

[Fourstar]

The grain is cracked and ready to go for a Schneider-Weisse style hefe tomorrow morning.

Decoct-Hefeweizen
Weizen/Weissbier
Type: All Grain Date: 1/09/2011
Batch Size (fermenter): 35.00 l Brewer: braden
Boil Size: 46.05 l Asst Brewer:
Boil Time: 60 min Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 33.00 l Brewhouse Efficiency: 68.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: top up with 10L boiled water for 1.052 OG and 13 IBU
Ingredients


Ingredients
Amt Name Type # %/IBU
6.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 SRM) Grain 3 54.5 %
3.00 kg Munich I (Weyermann) (7.1 SRM) Grain 4 27.3 %
2.00 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 5 18.2 %
20.00 g Magnum [12.10 %] - First Wort 60.0 min Hop 6 17.5 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml] Yeast 7 -
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -

Beer Profile
Est Original Gravity: 1.067 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.0 %
Bitterness: 17.5 IBU
Est Color: 6.6 SRM

Mash Profile
Mash Name: Decoction Mash, Single Total Grain Weight: 11.00 kg
Sparge Water: 22.07 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Sacchrification Add 36.00 l of water at 71.1 C 66.0 C 60 min
Mash Out Decoct 8.89 l of mash and boil it 73.0 C 15 min

Notes
top up with 10L boiled water into kettle for 1.052 OG and 13IBU into cubes.

 

[bconnery]

Father's Day brewing
American Amber.

Recipe: AAA
Brewer: Mooshells
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 25.00 l
Boil Size: 30.00 l
Bottling Volume: 25.00 l
Estimated OG: 1.049 SG
Estimated Color: 27.8 EBC
Estimated IBU: 32.6 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3400.00 g Pale Malt, Maris Otter (5.9 EBC) Grain 1 69.4 %
1000.00 g Munich I (Weyermann) (14.0 EBC) Grain 2 20.4 %
200.00 g Crystal - Heritage (Thomas Fawcett) (15 Grain 3 4.1 %
100.00 g Amber Malt (85.0 EBC) Grain 4 2.0 %
100.00 g Pale Chocolate Malt (Thomas Fawcett) (68 Grain 6 2.0 %
100.00 g Brown Malt (145.0 EBC) Grain 5 2.0 %
20.00 g Chinook [13.00 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs
20.00 g Centennial [10.00 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
10.00 g Chinook [13.00 %] - Boil 60.0 min Hop 7 14.3 IBUs
20.00 g Centennial [10.00 %] - Boil 10.0 min Hop 8 8.0 IBUs
20.00 g Simcoe [13.00 %] - Boil 10.0 min Hop 9 10.3 IBUs

 

[NickB]

Just mashing out on this....

Recipe: Old Rifle Range Dark Mild 8
Style: 11A-English Brown Ale-Mild

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Volume Transferred: 42.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.029 SG
Expected OG: 1.036 SG
Expected FG: 1.011 SG
Expected ABV: 3.3 %
Expected IBU (using Tinseth): 19.9
Expected Color: 36.1 EBC
Apparent Attenuation: 68.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 2.700 kg (38.6 %) In Mash/Steeped
UK Maris Otter 1.300 kg (18.6 %) In Mash/Steeped
German Vienna Malt 0.950 kg (13.6 %) In Mash/Steeped
UK Dark Crystal 0.400 kg (5.7 %) In Mash/Steeped
US Victory Malt 0.250 kg (3.6 %) In Mash/Steeped
German CaraRed 0.250 kg (3.6 %) In Mash/Steeped
German CaraAroma 0.250 kg (3.6 %) In Mash/Steeped
UK Medium Crystal 0.250 kg (3.6 %) In Mash/Steeped
German Abbey Malt 0.250 kg (3.6 %) In Mash/Steeped
UK Chocolate Malt 0.200 kg (2.9 %) In Mash/Steeped
Belgian Aromatic Malt 0.200 kg (2.9 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 50 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 25 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 15 g Loose Pellet Hops used At turn off

Other Ingredients
Gypsum 10 g used In Mash
Calcium Carbonate 10 g used In Mash
Gypsum 10 g used In Boil
Koppafloc 2 g used In Boil

Yeast: Wyeast 1469-West Yorkshire Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (70C)
Step: Rest at 70 degC for 60 mins

 

[Lemon]

Heating up to strike now (BIAB) - 67.7C for 65C 90min mash

London Ale

5.15kg Australian Ale
0.1kg dark crystal
0.05kg Black malt

30 g Pilgrim at 60min

12g fuggles at 10min

No chill

pitch London Ale III 1318 tomorrow

might (will) get me one of these out of the fridge now



Lemon

 

[kenlock]

Today's brew. Ended up with 48L of 1.072 80% eff.

Recipe: Maibock
Brewer: Ken
Style: Mailbock/Helles Bock
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 60.18 l
Post Boil Volume: 43.68 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 42.00 l
Estimated OG: 1.071 SG
Estimated Color: 14.7 EBC
Estimated IBU: 29.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.46 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 40.0 %
5.46 kg Vienna Malt (8.1 EBC) Grain 2 40.0 %
2.73 kg Munich Malt (15.0 EBC) Grain 3 20.0 %
49.46 g Hallertauer Traditional - Organic [7.00 Hop 4 21.0 IBUs
24.73 g Hallertauer Traditional - Organic [7.00 Hop 5 8.1 IBUs
1.0 pkg North American Lager (Wyeast Labs #2272P


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.65 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 37.04 l of water at 76.9 C 68.9 C 60 min

Sparge: Drain mash tun, Batch sparge with 2 steps (18.41l, 18.41l) of 77 C water

 

[manticle]

Brewed a double batch of Rochefort 10 tribute yesterday with Vitalstatistix

Recipe: 20110910 - ROCHEFORT 10 TRIBUTE
Brewer: Andrew *2
Asst Brewer:
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size: 50.00 L
Boil Size: 71.63 L
Estimated OG: 1.093 SG
Estimated Color: 75.4 EBC
Estimated IBU: 29.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.20 kg Rice Hulls (0.0 EBC) Adjunct 0.96 %
15.00 kg Pilsen (Dingemans) (3.2 EBC) Grain 72.03 %
1.25 kg Pale Wheat (Dingemans) (3.2 EBC) Grain 6.00 %
1.00 kg Special B (Dingemans) (290.6 EBC) Grain 4.80 %
0.63 kg Biscuit (Dingemans) (44.3 EBC) Grain 3.00 %
0.50 kg Aromatic Malt (Dingemans) (37.4 EBC) Grain 2.40 %
55.00 gm Hallertauer Mittelfrueh [5.30 %] (80 min)Hops 16.1 IBU
55.00 gm Styrian Goldings [3.50 %] (80 min) Hops 10.6 IBU
25.00 gm Styrian Goldings [3.50 %] (10 min) Hops 1.0 IBU
25.00 gm Hallertauer Mittelfrueh [5.30 %] (10 min)Hops 1.5 IBU
0.20 gm Coriander Seed (Boil 10.0 min) Misc
1.25 items Whirlfloc Tablet (Boil 10.0 min) Misc
2.50 tsp Yeast Nutrient (Boil 10.0 min) Misc
10.00 gm Calcium Chloride (Boil 90.0 min) Misc
10.00 gm Calcium Chloride (Mash 60.0 min) Misc
1.75 kg Candi Sugar, Dark (541.8 EBC) Sugar 8.40 %
0.50 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 2.40 %
2 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale


Mash Schedule: HERMS - ROCHEFORT 10 TRIBUTE Stepped mash
Total Grain Weight: 18.57 kg
----------------------------
HERMS - ROCHEFORT 10 TRIBUTE Stepped mash
Step Time Name Description Step Temp
5 min Step Add 46.44 L of water at 61.4 C 55.0 C
15 min Step Heat to 62.0 C over 10 min 62.0 C
45 min Step Heat to 68.0 C over 6 min 68.0 C
10 min Step Heat to 72.0 C over 4 min 72.0 C
10 min Step Heat to 78.0 C over 6 min 78.0 C

An absolute disaster of a brewday which we somehow made right, hitting close to the right numbers and making some good looking and tasting wort. Only took about 9 hours. Will be fermented and bulk aged for 8-12 months with Wyeast 1762.

I forgot to check my ingredients when they arrived in the post so we had to replace the aromatic with 250 g each of victory and melanoiden. Owing to some equipment issues we also decocted 2 large portions (2 x 15 L pots of mainly grain) one of which was held at 65 for 40 minutes before being brough to the boil and one which was held at 70 minutes for around 30 minutes before boiling.

The dark candi will be added at the end of ferment in stages. Building a 6 Litre starter with some reserved, diluted wort for my portion.

Even ****-ups can be fun.

 

[Dazza88]

Hey manticle, reading your topic about your Belgian beer issues from a year or two ago. Currently using 3787 for leffe blonde attempt, one week in primary. Pretty sure its close to fg. How long should I leave primary to clean up? Should I secondary the beer? Any suggestions appreciated.

 

[manticle]

My successful Belgians have so far all been pale ones. Hopefully the above turns out as the first successful dark one.

The pale coloured ones I've made have generally been treated similarly to all my beers - that is a small diacetyl rest for a day or two after hitting FG, 5-7 days at ferment temps, a further week (sometimes 3) at cold temps then bottle and leave to carbonate. Generally some age improves them.

There are other factors employed which I believe have helped - adding any sugar in in small amounts after primary has finished and letting this ferment out again and building a good amount of active starter yeast prior to pitching. Also a stepped sacch rest but that's no use to your beer.

A good lagering period really helps clean things up so if you have the space, try leaving it in cold for 2-3 weeks. I think it would be fine to keep in the primary vessel as long as you are racking of the yeast to bulk prime or to keg.

The above beer is such a massive beer and the commercial product has flavours that seem to relate to a good aging period which is why my secondary aging will be so big. I have trouble leaving beer alone if it's bottled so a 20 L tapless demijohn will be the order of the day for secondary.

 

[Dazza88]

Thanks mate,

Other reading was saying 2 weeks in primary, a month in secondary, then more months in bottle. I am willing to do the waiting but don't want to tie the fridge space for1.5 months. Might leave for another week in the primary then crash chill for a week then make a decision about bottling or kegging.

OG - 1.061 (about 15 brix) Current G - 1.012 (about 7.9 brix)

Taste tests are good, yeast driven, a little banana, a little solvent. Was more solventy three days ago.

Fermented at 17 and rise to 20C. With a cold snap the last few days the fridge is now 17.5 though set at 20. My beer room will fluctuate between 16 to 22 c so i thought it may be better in the stable environment in the fridge whilst fermenting and clean up.

Plan to go the dubbel next, that may be challenging beer from reading about you experience. Best of luck with the Rochefort.

 

[Fourstar]

Had a Schneider Weisse No5 last week and after drinking have been dreaming of a high gravity weizen that aint a dark weizenbock. So i have gone with the weizen doppelbock. :icon_cheers:

Single decoction as well. :icon_drool2:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Weizendoppelbock
Brewer:
Style: Weizenbock
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Boil Size: 33.57 l
Estimated OG: 1.075 SG
Estimated Color: 14.3 SRM
Estimated IBU: 21.0 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 Grain 1 61.7 %
3.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 2 37.0 %
0.10 kg Wheat, Roasted (Joe White) (550.0 SRM) Grain 3 1.2 %
20.00 g Magnum [10.00 %] - First Wort 60.0 min Hop 4 21.0 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 5 -

Mash Schedule: Decoction Mash, Single Mash Out
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 26.00 l of water at 73.0 C 66.0 C 60 min
Mash Step Decoct 6.68 l of mash and boil it 73.0 C 15 min

 

[jyo]

New bag of Galaxy arrived in the mail, so.....

Cascade and Galaxy APA
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.500
Total Hops (g): 124.00
Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 8.5 (EBC): 16.7
Bitterness (IBU): 44.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 90

Grain Bill
----------------
1.750 kg Pale Ale Malt (31.82%)
1.500 kg Pilsner (27.27%)
1.000 kg Munich I (18.18%)
0.900 kg Wheat Malt (16.36%)
0.350 kg Caramunich I (6.36%)

Hop Bill
----------------
20.0 g Cascade Pellet (4.2% Alpha) @ 40 Minutes (Boil) (0.9 g/L)
25.0 g Cascade Pellet (4.2% Alpha) @ 20 Minutes (Boil) (1.1 g/L)
12.0 g Galaxy Pellet (12.2% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
12.0 g Cascade Pellet (4.2% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
10.0 g Cascade Pellet (4.2% Alpha) @ 1 Minutes (Boil) (0.4 g/L)
7.0 g Cascade Pellet (4.2% Alpha) @ 0 Minutes (Boil) (0.3 g/L)
15.0 g Galaxy Pellet (12.2% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
23.0 g Galaxy Pellet (12.2% Alpha) @ 0 Days (Dry Hop) (1 g/L)

Misc Bill
----------------

Single step Infusion at 67C for 75 Minutes.
Fermented at 18C with Safale US-05

Notes
----------------
Cascade and Galaxy @ 0 are at whirlpool



Recipe Generated with BrewMate

 

[donburke]

made this quaffer today, brew day went real well, pitched yeasties and off they go !!

Recipe: RIWAKA LAGER
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 85.00 L
Boil Size: 92.40 L
Estimated OG: 1.045 SG
Estimated Color: 9.1 EBC
Estimated IBU: 27.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 kg Pilsner Bohemium Floor Malted (Weyermann) Grain 75.00 %
2.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 12.50 %
1.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 6.25 %
0.50 kg Abbey Malt (Biscuit) (45.0 EBC) Grain 3.13 %
0.50 kg Carabelge (Weyermann) (35.0 EBC) Grain 3.13 %
125.00 gm Saphir [4.70 %] (90 min) (First Wort Hop)Hops 20.3 IBU
50.00 gm Riwaka (D Saaz) [5.90 %] (20 min) Hops 5.2 IBU
50.00 gm Riwaka (D Saaz) [5.90 %] (5 min) Hops 1.7 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
10.00 gm Calcium Chloride (Mash 60.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Kolsch II Yeast (Wyeast Labs #2575) Yeast-Ale
1 Pkgs SafAle American Ale (DCL Yeast #US05) Yeast-Ale
1 Pkgs Rasenmher Lager (Wyeast Labs #2252) Yeast-Lager


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 16.00 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
20 min Protein Rest Add 30.00 L of water at 47.3 C 42.0 C
30 min Saccrification Add 24.00 L of water at 94.6 C 63.0 C
30 min Saccrification Add 24.00 L of water at 94.5 C 72.0 C
10 min Mash Out Heat to 78.0 C over 10 min 78.0 C


Notes:
------
TOP UP KETTLE DURING BOIL

CHILL TO PITCHING TEMPERATURE

FILL 1 X 20 LITRE FERMENT WITH US05
FILL 1 X 20 LITRE FERMENT WITH WY2575
FILL 1 X 40 LITRE FERMENT WITH WY2252

 

[randyrob]

Falconers Flight IPA (American IPA)

Original Gravity (OG): 1.060 (P): 14.7
Final Gravity (FG): 1.015 (P): 3.8
Alcohol (ABV): 5.89 %
Colour (SRM): 9.4 (EBC): 18.5
Bitterness (IBU): 53.6 (Average)

70% Pale Ale Malt
20% Munich I
5% Wheat Malt
2.5% Biscuit
2.5% Caramunich III

1.1 g/L Falconers Flight (10.5% Alpha) @ 45 Minutes (Boil)
1.8 g/L Falconers Flight (10.5% Alpha) @ 15 Minutes (Boil)
1.8 g/L Falconers Flight (10.5% Alpha) @ 5 Minutes (Boil)
1.8 g/L Falconers Flight (10.5% Alpha) @ 0 Minutes (Boil)

0.5 g/L PH 5.2 @ 60 Minutes (Mash)
0.4 g/L Whirlfloc Tablet @ 15 Minutes (Boil)
0.4 g/L Yeast Nutrient @ 15 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 90 Minutes

Fermented at 20C with Safale US-05

Recipe Generated with BrewMate

 

[manticle]

To continue the theme of US inspired pales (something I'm less obsessed with than most but occasionally enjoy)

AIPA all cascade

Type: All grain
Size: 22 liters
Color: 14 HCU (~9 SRM)
Bitterness: 63 IBU
OG: 1.070
FG: 1.010
Alcohol: 7.8% v/v (6.1% w/w)
Grain: 2 kg Wey Pilsner
3 kg Simpsons Marris Otter
500g JW Wheat malt
1kg JW Munich
300g Briess victory
250g Simpsons light crystal
Mash: 70% efficiency
Boil: 60 minutes
SG 1.048 32 liters
Hops: 50g Cascade (5.4% AA, 60 min.)
30g Cascade (5.4% AA, 30 min.)
20g Cascade (5.4% AA, 25 min.)
10g Cascade (5.4% AA, 20 min.)
5g cascade (5.4% AA, 15 min.)
5g Cascade (5.4% AA, 10 min.)
5 g Cascade (5.4% AA, 5 min.)
10g Cascade (aroma)

US05

Dry hop 20g Cascade


Weighing out the hops, I realised I didn't have quite enough cascade so I whacked 20g of 9.8% Northern brewer into the bittering addition (only had 15 instead of 50).

No chill like all my brews.

 

[bconnery]

A new batch of my 300 bitter, with 100g of 3 specialty malts.
Keeping the amber and the pale choc, they seem to work well, and Heritage Crystal for the crystal component this time.

Recipe: No Ordinary Bitter
Brewer: Mooshells
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size 20.00 l
Boil Size: 25.00 l
Estimated OG: 1.034 SG
Estimated Color: 25.5 EBC
Estimated IBU: 30.3 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
100.00 g Amber Malt (Thomas Fawcett) (110.0 EBC) Grain 3 3.7 %
100.00 g Crystal Heritage (Thomas Fawcett) (150.0 Grain 4 3.7 %
100.00 g Pale Chocolate Malt (Thomas Fawcett) (70 Grain 5 3.7 %
2400.00 g Pale Malt, Maris Otter Floor Malted (Tho Grain 2 88.9 %
1.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 8 -
30.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 6 23.3 IBUs
25.00 g Goldings, East Kent [5.00 %] - Boil 10.0 Hop 7 7.0 IBUs

 

[NickB]

Looks the goods, Ben. That Heritage Crystal is totally :icon_drool2: :icon_drool2: