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bradsbrew
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How disappointing. First thing I thought of was Primus "Sailing the seas of Cheese" 's SGT Baker
What Are You Brewing III
- Thread starter raven19
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How disappointing. First thing I thought of was Primus "Sailing the seas of Cheese" 's SGT Baker
brew an imperial ipa and it will hammer your head.
Fish13
Well-Known Member
- Joined
- 26/8/11
- Messages
- 1,062
- Reaction score
- 16
Like this??
I just need a good yeast for it and will drop temp to 15 degree's
Hammer head
Imperial IPA
Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 5.304
Total Hops (g): 77.00
Original Gravity (OG): 1.078 (P): 18.9
Final Gravity (FG): 1.020 (P): 5.1
Alcohol by Volume (ABV): 7.66 %
Colour (SRM): 10.3 (EBC): 20.3
Bitterness (IBU): 102.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
4.821 kg Pale Ale Malt (90.9%)
0.161 kg Carapils (Dextrine) (3.04%)
0.161 kg Crystal 90 (3.03%)
0.161 kg Wheat Malt, Dark (3.03%)
Hop Bill
----------------
11.0 g Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
11.0 g Columbus Pellet (14.2% Alpha) @ 50 Minutes (Boil) (0.7 g/L)
11.0 g Columbus Pellet (14.2% Alpha) @ 40 Minutes (Boil) (0.7 g/L)
11.0 g Columbus Pellet (14.2% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
11.0 g Columbus Pellet (14.2% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
11.0 g Columbus Pellet (14.2% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
11.0 g Columbus Pellet (14.2% Alpha) @ 0 Minutes (Aroma) (0.7 g/L)
Misc Bill
----------------
Single step Infusion at 66C for 60 Minutes.
Fermented at 20C with
Recipe Generated with BrewMate
bullsneck
Malty tasking
- Joined
- 25/11/08
- Messages
- 940
- Reaction score
- 175
Just mashed this in. Playing around with the EZ water calculator on this one.
BOAB 1923 Barclay Perkins XLK (Special/Best/Premium Bitter)
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 4.82 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 26.4 (Rager)
39.2% Thomas Fawcett FM Golden Promise
24.8% Joe White Traditional Ale
13% Flaked Corn
9.1% Thomas Fawcett Mild Malt
8.7% Invert No2
5.2% Invert No3
1.7 g/L East Kent Golding (4.3% Alpha) @ 70 Minutes (Boil)
0.8 g/L East Kent Golding (4.3% Alpha) @ 15 Minutes (Boil)
0.5 g/L East Kent Golding (4.3% Alpha) @ 0 Days (Dry Hop)
0.1 g/L Calcium Chloride @ 90 Minutes (Mash)
0.0 g/L Chalk (Calcium Sulphite) @ 90 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 90 Minutes (Mash)
0.0 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
0.0 g/L Calcium Chloride @ 90 Minutes (Boil)
0.0 g/L Chalk (Calcium Sulphite) @ 90 Minutes (Boil)
0.0 g/L Epsom Salt (MgSO4) @ 90 Minutes (Boil)
0.0 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Boil)
0.2 g/L BrewBrite @ 15 Minutes (Boil)
0.2 g/L Yeast Nutrient @ 15 Minutes (Boil)
Single step Infusion at 67C for 90 Minutes. Boil for 75 Minutes
Fermented at 18C with Wyeast 1028 - London Ale
Recipe Generated with BrewMate
BOAB 1923 Barclay Perkins XLK (Special/Best/Premium Bitter)
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 4.82 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 26.4 (Rager)
39.2% Thomas Fawcett FM Golden Promise
24.8% Joe White Traditional Ale
13% Flaked Corn
9.1% Thomas Fawcett Mild Malt
8.7% Invert No2
5.2% Invert No3
1.7 g/L East Kent Golding (4.3% Alpha) @ 70 Minutes (Boil)
0.8 g/L East Kent Golding (4.3% Alpha) @ 15 Minutes (Boil)
0.5 g/L East Kent Golding (4.3% Alpha) @ 0 Days (Dry Hop)
0.1 g/L Calcium Chloride @ 90 Minutes (Mash)
0.0 g/L Chalk (Calcium Sulphite) @ 90 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 90 Minutes (Mash)
0.0 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
0.0 g/L Calcium Chloride @ 90 Minutes (Boil)
0.0 g/L Chalk (Calcium Sulphite) @ 90 Minutes (Boil)
0.0 g/L Epsom Salt (MgSO4) @ 90 Minutes (Boil)
0.0 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Boil)
0.2 g/L BrewBrite @ 15 Minutes (Boil)
0.2 g/L Yeast Nutrient @ 15 Minutes (Boil)
Single step Infusion at 67C for 90 Minutes. Boil for 75 Minutes
Fermented at 18C with Wyeast 1028 - London Ale
Recipe Generated with BrewMate
winkle
Teach a man to fish and play golf, and you'll neve
- Joined
- 9/11/06
- Messages
- 7,333
- Reaction score
- 464
Just about to mash-out this...
Acerola Tarwe
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.85 l
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 84.5 %
Fermentation: Ale, Two Stage
Ingredients
3.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 54.7 %
2.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 39.1 %
0.20 kg Munich I (Weyermann) (14.0 EBC) Grain 3 3.1 %
12.00 g Aurora [8.25 %] - Boil 60.0 min Hop 5 9.2 IBUs
0.20 kg Cane (Beet) Sugar (0.0 EBC) Sugar 4 3.1 %
0.50 kg Acerola cherries (Primary 1.0 days) Flavor 9 -
0.50 kg Acerola cherries (Secondary 4.0 days) Flavor 10 -
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 7 -
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 6 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 8 -
Beer Profile
Est Original Gravity: 1.064 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 7.4 %
Bitterness: 9.2 IBUs Calories: 427.1 kcal/l
Est Color: 7.3 EBC
Acerola Tarwe
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.85 l
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 84.5 %
Fermentation: Ale, Two Stage
Ingredients
3.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 54.7 %
2.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 39.1 %
0.20 kg Munich I (Weyermann) (14.0 EBC) Grain 3 3.1 %
12.00 g Aurora [8.25 %] - Boil 60.0 min Hop 5 9.2 IBUs
0.20 kg Cane (Beet) Sugar (0.0 EBC) Sugar 4 3.1 %
0.50 kg Acerola cherries (Primary 1.0 days) Flavor 9 -
0.50 kg Acerola cherries (Secondary 4.0 days) Flavor 10 -
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 7 -
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 6 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 8 -
Beer Profile
Est Original Gravity: 1.064 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 7.4 %
Bitterness: 9.2 IBUs Calories: 427.1 kcal/l
Est Color: 7.3 EBC
manticle
Standing up for the Aussie Bottler
You make some interesting looking beers winkle.
Aiming for a Belgian Golden ale tomorrow. Most of my beers of late have been a bit uninspiring - hoping those fermenting + this will change that.
http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1298
This beer but with a 5 minute 55 rest rather than 20 and probably sucrose instead of dex. Also all dingemans pils (although I may blend it with weyermans if rook doesn't come around and grab his grain soon)
Aiming for a Belgian Golden ale tomorrow. Most of my beers of late have been a bit uninspiring - hoping those fermenting + this will change that.
http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1298
This beer but with a 5 minute 55 rest rather than 20 and probably sucrose instead of dex. Also all dingemans pils (although I may blend it with weyermans if rook doesn't come around and grab his grain soon)
peaky
Beer God
- Joined
- 17/4/10
- Messages
- 781
- Reaction score
- 21
I wish I was brewing something.
Instead, I'm bottling. 3 x 35 litre batches at cc atm.
105 litres to bottle over the next 4-5 days.
PITA.
But then it'll be back to brewing.
Think I'll knock up an apa:
JW ale malt
Munich 1
Light crystal
Simcoe at 60
Simcoe at 30
Amarillo at 10
Amarillo at 0
Wyeast 1272
Nothing over the top but should be tasty....
Instead, I'm bottling. 3 x 35 litre batches at cc atm.
105 litres to bottle over the next 4-5 days.
PITA.
But then it'll be back to brewing.
Think I'll knock up an apa:
JW ale malt
Munich 1
Light crystal
Simcoe at 60
Simcoe at 30
Amarillo at 10
Amarillo at 0
Wyeast 1272
Nothing over the top but should be tasty....
winkle
Teach a man to fish and play golf, and you'll neve
- Joined
- 9/11/06
- Messages
- 7,333
- Reaction score
- 464
Doesn't mean that they always work
.That one is cubed up and ready to pitch tomorrow - it'll be blended with another batch that ended up far too strong, into a 40 litre keg.
Biere de Noel coming up this weekend
, I'd better brew some more sensible ABV ones after that.making an aussie ale
46L batch
8kg ale malt
1kg munich II
.8kg wheat malt
30g POR 9.2% @ 60
20g Galaxy @ 15
fermenting one cube with s-189 and the other with san diego super yeast?
Tried a no squeeze no sparge mash on my biab rig to try get a lower efficiency and a maltier brew. Strangely enough it seems i've got the same efficiency as I normally get with playing around with extra buckets! Sweet
46L batch
8kg ale malt
1kg munich II
.8kg wheat malt
30g POR 9.2% @ 60
20g Galaxy @ 15
fermenting one cube with s-189 and the other with san diego super yeast?
Tried a no squeeze no sparge mash on my biab rig to try get a lower efficiency and a maltier brew. Strangely enough it seems i've got the same efficiency as I normally get with playing around with extra buckets! Sweet
bullsneck
Malty tasking
- Joined
- 25/11/08
- Messages
- 940
- Reaction score
- 175
Brewed this today. The aroma of the mash was amazing. Over 200g of EKG and Fuggles added for a 20L batch!
BOAB 1928 Barclay Perkins Export Double Brown Stout (Stout)
Original Gravity (OG): 1.077 (P): 18.7
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 7.95 %
Colour (SRM): 56.1 (EBC): 110.5
Bitterness (IBU): 104.5 (Rager)
23.6% Thomas Fawcett FM Marris Otter
21.7% Thomas Fawcett Mild Malt
15.7% Invert No2
11.8% Joe White Traditional Ale
10.91% Simpsons Amber Malt
9% Simpsons Brown Malt
7.3% Simpsons Black Malt
3.5 g/L East Kent Golding (4.3% Alpha) @ 70 Minutes (Boil)
2 g/L Fuggles (5.1% Alpha) @ 60 Minutes (Boil)
3.9 g/L East Kent Golding (4.3% Alpha) @ 30 Minutes (Boil)
1.3 g/L East Kent Golding (4.3% Alpha) @ 7 Days (Dry Hop)
Calcium Chloride, Chalk, Epsom Salt, Calcium Sulphate and Sodium Bi-Carbonate added to get close to London water
0.2 g/L Yeast Nutrient @ 15 Minutes (Boil)
0.2 g/L BrewBrite @ 10 Minutes (Boil)
Step mash - 30mins at 67C and 60 mins at 70C for 90 Minutes. Boil for 85 Minutes
Fermented at 18C with Wyeast 1187 - Ringwood Ale
Recipe Generated with BrewMate
BOAB 1928 Barclay Perkins Export Double Brown Stout (Stout)
Original Gravity (OG): 1.077 (P): 18.7
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 7.95 %
Colour (SRM): 56.1 (EBC): 110.5
Bitterness (IBU): 104.5 (Rager)
23.6% Thomas Fawcett FM Marris Otter
21.7% Thomas Fawcett Mild Malt
15.7% Invert No2
11.8% Joe White Traditional Ale
10.91% Simpsons Amber Malt
9% Simpsons Brown Malt
7.3% Simpsons Black Malt
3.5 g/L East Kent Golding (4.3% Alpha) @ 70 Minutes (Boil)
2 g/L Fuggles (5.1% Alpha) @ 60 Minutes (Boil)
3.9 g/L East Kent Golding (4.3% Alpha) @ 30 Minutes (Boil)
1.3 g/L East Kent Golding (4.3% Alpha) @ 7 Days (Dry Hop)
Calcium Chloride, Chalk, Epsom Salt, Calcium Sulphate and Sodium Bi-Carbonate added to get close to London water
0.2 g/L Yeast Nutrient @ 15 Minutes (Boil)
0.2 g/L BrewBrite @ 10 Minutes (Boil)
Step mash - 30mins at 67C and 60 mins at 70C for 90 Minutes. Boil for 85 Minutes
Fermented at 18C with Wyeast 1187 - Ringwood Ale
Recipe Generated with BrewMate
sponge
Dungeon O' Sponge Brewery
- Joined
- 12/1/08
- Messages
- 4,258
- Reaction score
- 711
Hey all,
Decided Im going to put a brew down after work tonight as I will be freeing up a cube of APA that i will get onto ferment once I get home
Since ive been doing a few APA, IPA, IBA's of late, i was going to stick with something a little more for the mrs and the masses (although the mrs does enjoy a nice fruity hoppy ale)
I am pretty sure Bribie posted something similar to this for a whale ale style beer so credit to him for posting the original.
22L
50% pils
50% wheat
Cascade (probably, just because ive got an abundance of it atm) at flameout (or cube hopped) to 20IBU
US-05 @ 16'
I was originally going to just stick to the original and have a 60min addition and thats it, but with it being a fairly simple malt bill with low fermentation, i just thought getting the IBU's through a late addition would give it a little more flavour and aroma
I'm open for any suggestions/feedback though :icon_chickcheers:
Sponge
Decided Im going to put a brew down after work tonight as I will be freeing up a cube of APA that i will get onto ferment once I get home
Since ive been doing a few APA, IPA, IBA's of late, i was going to stick with something a little more for the mrs and the masses (although the mrs does enjoy a nice fruity hoppy ale)
I am pretty sure Bribie posted something similar to this for a whale ale style beer so credit to him for posting the original.
22L
50% pils
50% wheat
Cascade (probably, just because ive got an abundance of it atm) at flameout (or cube hopped) to 20IBU
US-05 @ 16'
I was originally going to just stick to the original and have a 60min addition and thats it, but with it being a fairly simple malt bill with low fermentation, i just thought getting the IBU's through a late addition would give it a little more flavour and aroma
I'm open for any suggestions/feedback though :icon_chickcheers:
Sponge
going down a hill
Beer Cod
- Joined
- 11/12/10
- Messages
- 728
- Reaction score
- 84
I put down a few the other day
I love MO and thought it would work brilliantly as a smash with East Kent Goldings
The Golden Otter
Extra Special/Strong Bitter (English Pale Ale)
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 5.300
Total Hops (g): 105.00
Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 5.9 (EBC): 11.6
Bitterness (IBU): 33.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
5.300 kg Maris Otter Malt (100%)
Hop Bill
----------------
40.0 g East Kent Golding Pellet (4.5% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
40.0 g East Kent Golding Pellet (4.5% Alpha) @ 16 Minutes (Boil) (1.7 g/L)
25.0 g East Kent Golding Pellet (4.5% Alpha) @ 10 Minutes (Boil) (1 g/L)
Misc Bill
----------------
Single step Infusion at 65C for 90 Minutes.
Fermented at 18C with Wyeast 1187 - Ringwood Ale
Notes
----------------
1/18/2012 2:45:58 PM : 26 litres mash in at 66c with a 1/3 decotion and mash out of 78c.
Going to Golden Plains in March so this one is for then
Golden Plains Bonnie Prince Beery
Kolsch
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 4.519
Total Hops (g): 115.00
Original Gravity (OG): 1.043 (P): 10.7
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.17 %
Colour (SRM): 3.6 (EBC): 7.1
Bitterness (IBU): 29.4 (Average)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 60
Grain Bill
----------------
3.805 kg Pilsner (84.2%)
0.476 kg Munich I (10.53%)
0.238 kg Wheat Malt (5.27%)
Hop Bill
----------------
27.0 g Pacific Hallertau Pellet (4.9% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
30.0 g Pacific Hallertau Pellet (4.9% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
30.0 g Saaz Pellet (2.9% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
14.0 g Pacific Hallertau Pellet (4.9% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
14.0 g Saaz Pellet (2.9% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
Misc Bill
----------------
0.5 g Irish Moss @ 10 Minutes (Boil)
Fermented at 20C with WLP029 - German Ale/Kolsch
I love MO and thought it would work brilliantly as a smash with East Kent Goldings
The Golden Otter
Extra Special/Strong Bitter (English Pale Ale)
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 5.300
Total Hops (g): 105.00
Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 5.9 (EBC): 11.6
Bitterness (IBU): 33.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
5.300 kg Maris Otter Malt (100%)
Hop Bill
----------------
40.0 g East Kent Golding Pellet (4.5% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
40.0 g East Kent Golding Pellet (4.5% Alpha) @ 16 Minutes (Boil) (1.7 g/L)
25.0 g East Kent Golding Pellet (4.5% Alpha) @ 10 Minutes (Boil) (1 g/L)
Misc Bill
----------------
Single step Infusion at 65C for 90 Minutes.
Fermented at 18C with Wyeast 1187 - Ringwood Ale
Notes
----------------
1/18/2012 2:45:58 PM : 26 litres mash in at 66c with a 1/3 decotion and mash out of 78c.
Going to Golden Plains in March so this one is for then
Golden Plains Bonnie Prince Beery
Kolsch
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 4.519
Total Hops (g): 115.00
Original Gravity (OG): 1.043 (P): 10.7
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.17 %
Colour (SRM): 3.6 (EBC): 7.1
Bitterness (IBU): 29.4 (Average)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 60
Grain Bill
----------------
3.805 kg Pilsner (84.2%)
0.476 kg Munich I (10.53%)
0.238 kg Wheat Malt (5.27%)
Hop Bill
----------------
27.0 g Pacific Hallertau Pellet (4.9% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
30.0 g Pacific Hallertau Pellet (4.9% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
30.0 g Saaz Pellet (2.9% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
14.0 g Pacific Hallertau Pellet (4.9% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
14.0 g Saaz Pellet (2.9% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
Misc Bill
----------------
0.5 g Irish Moss @ 10 Minutes (Boil)
Fermented at 20C with WLP029 - German Ale/Kolsch
argon
firmitas, utilitas, venustas
- Joined
- 8/5/09
- Messages
- 2,994
- Reaction score
- 125
Wifey is out tomorrow night... Do i brew tomorrow night or just sit around on my arse getting drunk by myself?... both appealing ...hmmmm
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 08.2 - English Extra Special/Strong Bitter
Brewer: Argon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 53.72 l
Post Boil Volume: 44.72 l
Batch Size (fermenter): 43.00 l
Bottling Volume: 43.00 l
Estimated OG: 1.060 SG
Estimated Color: 17.7 SRM
Estimated IBU: 49.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
10.40 kg Ale - Maris Otter Malt (Thomas Fawcetts Grain 4 87.5 %
0.89 kg Amber Malt (Thomas Fawcett) (60.9 SRM) Grain 5 7.5 %
0.59 kg Caraaroma Malt (Weyermann) (178.0 SRM) Grain 6 5.0 %
90.00 g East Kent Goldings (Plugs) - CB 2010 [5. Hop 7 27.0 IBUs
8.00 g Brewbrite (Boil 10.0 mins) Fining 8 -
100.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 9 10.9 IBUs
60.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 10 11.7 IBUs
8.00 g Yeast Nutrient (Boil 10.0 mins) Other 11 -
2.0 pkg West Yorkshire Ale (Wyeast Labs #1469-PC Yeast 12 -
30.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 13 0.0 IBUs
30.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 14 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.89 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 30.99 l of water at 73.7 C 66.0 C 90 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 17.32l, 17.32l) of 98.0 C water
Notes:
------
estimated mash pH 5.36
Pitch 1.2L starter to batch 1
24hours double drop split and add second batch in
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 08.2 - English Extra Special/Strong Bitter
Brewer: Argon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 53.72 l
Post Boil Volume: 44.72 l
Batch Size (fermenter): 43.00 l
Bottling Volume: 43.00 l
Estimated OG: 1.060 SG
Estimated Color: 17.7 SRM
Estimated IBU: 49.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
12.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
10.40 kg Ale - Maris Otter Malt (Thomas Fawcetts Grain 4 87.5 %
0.89 kg Amber Malt (Thomas Fawcett) (60.9 SRM) Grain 5 7.5 %
0.59 kg Caraaroma Malt (Weyermann) (178.0 SRM) Grain 6 5.0 %
90.00 g East Kent Goldings (Plugs) - CB 2010 [5. Hop 7 27.0 IBUs
8.00 g Brewbrite (Boil 10.0 mins) Fining 8 -
100.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 9 10.9 IBUs
60.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 10 11.7 IBUs
8.00 g Yeast Nutrient (Boil 10.0 mins) Other 11 -
2.0 pkg West Yorkshire Ale (Wyeast Labs #1469-PC Yeast 12 -
30.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 13 0.0 IBUs
30.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 14 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.89 kg
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Name Description Step Temperat Step Time
Mash In Add 30.99 l of water at 73.7 C 66.0 C 90 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 17.32l, 17.32l) of 98.0 C water
Notes:
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estimated mash pH 5.36
Pitch 1.2L starter to batch 1
24hours double drop split and add second batch in
Created with BeerSmith 2 - http://www.beersmith.com
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winkle
Teach a man to fish and play golf, and you'll neve
- Joined
- 9/11/06
- Messages
- 7,333
- Reaction score
- 464
Do both - what could go wrong???
Malted
Humdinger
- Joined
- 15/5/10
- Messages
- 2,301
- Reaction score
- 115
You won't be brewing nuthin. Your brewery is stuffed cause stainless steel melts at around 1,500C!
h34r:
seamad
beer dog
Since my black ipa is getting low time to brew another ******,always gotta have one black on tap. So thought id do a schwarz, modding recipe from last time and changed my mind to a dunkel. After a bit of recipe planning thought how about a black saison?
pils 50%
Munich 2 25%
rye 10%
Caraaroma 7%
2.5 g each CaCl and CaSo4 for 22 litre batch
Added at mashout
Carafa2 4%
Pale choc 4%.
Mash 52/15--------63/45-------------71/15---------76/10
Moteuka 9.5 ibu first wh
Moteuka8 ibu at 45 min
Moteuka flowers 8 ibu at 20
Amarillo 7 ibu at 20
Bit over half gtam per litre of each at 0. May dry hop if required.
Yeast french saison 3711
Og @1050
Ebc 63.5
Ibu 32
Hope it turns out zlright.
pils 50%
Munich 2 25%
rye 10%
Caraaroma 7%
2.5 g each CaCl and CaSo4 for 22 litre batch
Added at mashout
Carafa2 4%
Pale choc 4%.
Mash 52/15--------63/45-------------71/15---------76/10
Moteuka 9.5 ibu first wh
Moteuka8 ibu at 45 min
Moteuka flowers 8 ibu at 20
Amarillo 7 ibu at 20
Bit over half gtam per litre of each at 0. May dry hop if required.
Yeast french saison 3711
Og @1050
Ebc 63.5
Ibu 32
Hope it turns out zlright.
yardy
BI3V
- Joined
- 25/2/06
- Messages
- 3,065
- Reaction score
- 10
i can sort of understand the carafa at mash out but why the choc malt ?
seamad
beer dog
I use both in my schwarzbier and find them less astringent done this way, a ten minute steep gives a lot of colour without a lot of harshness i find. Dont know if thats really the case or its just in my head
cheers
cheers
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