What Are You Brewing III

[bradsbrew]

Found a few grain bugs amongst some sacks of grain a decided to use them up in a nice Foreign Stout. Was going to do it today but I have not any Black patent, can't be assed either.

Grain Bug Stout
Foreign Extra Stout
Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 15.000
Total Hops (g): 120.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 34.3 (EBC): 67.6
Bitterness (IBU): 31.8 (Average)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90
Grain Bill
----------------
6.700 kg Vienna (44.67%)
5.200 kg Pilsner (34.67%)
1.000 kg Flaked Oats (6.67%)
1.000 kg Roasted Barley (6.67%)
0.500 kg Chocolate, Pale (3.33%)
0.300 kg Black Patent (2%)
0.300 kg Crystal 90 (2%)
Hop Bill
----------------
40.0 g Victoria Pellet (18% Alpha) @ 45 Minutes (Boil) (0.6 g/L)
40.0 g First Gold Pellet (7.9% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
40.0 g Styrian Golding Pellet (4.4% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with

Recipe Generated with BrewMate

 

[winkle]

Holy hell winkle, that's huge- at the very least it should prove quite useful for euthanasing the last recalcitrant revellers at any party! :icon_drunk: Steel yourself for the painful visages of death warmed up the next morning though, with hangovers rooted deep in the foul pits of Hades!

I got side tracked by a bunch of beers last nite so the brewing will happen mid week. The beer should be on tap for your next visit

 

[manticle]

Ouch

Was going to enter both into next week's MB British ales. Doesn't look like I'll make it in time but at least I should have some nice sessionable beer on the go for a bit.

 

[KingKong]

Following Manticles trend and just filling the pot up for this.


Dark Mild
Mild

My attempt at adjusting Manticles recipe to work with my BIAB system.

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.460
Total Hops (g): 39.00
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 3.75 %
Colour (SRM): 19.4 (EBC): 38.2
Bitterness (IBU): 25.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Simpsons Maris Otter Malt (82.42%)
0.350 kg Simpsons Heritage Crystal 70-80L (6.41%)
0.210 kg Dingemans Aromatic Malt (3.85%)
0.210 kg Dingemans Biscuit or Briess Victory (3.85%)
0.150 kg Simpsons Chocolate (2.75%)
0.040 kg Simpsons Roasted Barley (0.73%)

Hop Bill
----------------
25.0 g Challenger Pellet (6.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
14.0 g Challenger Pellet (6.5% Alpha) @ 10 Minutes (Boil) (0.6 g/L)

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

Stepped Infusion at 69°C for 40 Minutes and 78°C for 10 minutes.

Fermented at 20°C with Wyeast 1469 - West Yorkshire Ale

Some of the malt may have been subbed for what was available.

 

[Judanero]

Must of been a day for Dark milds.... Brewed this today:

Dapper Tailor

2.4Kg Maris Otter floor malted
600g Carared
400g Golden naked oats
203g Carapils
200g Pale chocolate
80g Chocolate wheat

32g Fuggles @ 40 mins
32g Styrian goldings @ flameout
25g Hersbrucker (homegrown flowers) @ flameout
Brewbrite @ flameout
1 tsp wyeast yeast nutrient @ flameout

Mash in 54 for ten, 70 for 40,78 for ten

90 min boil, No chilling in 20L jerry at the moment

OG-1.042 Am making a starter of washed 1469 at the moment

 

[lukiferj]

personally id be upping the rye to 10-15% if you want to call it a rye beer. And of course I recon youd be happy with the result. Ive foind that % is magic in pales, IPAs etc with out it being overpowered. Esp if your using a lot of hops. The hop resin and viscose rye match so well.

Cheers cm2. Loosely based around a couple of clone recipes I found for Sierra Nevada Ruthless Rye. Will see how this one tastes and up the Rye for another one to compare.

 

[NickB]

Cut my damn finger cooking last night, so off to the doctor I go. While there, the water heated in preparation for this... Mashing now....

Hoptamination IIPA

Targets
Gravity Before Boil: 1.056 SG (14.8 Brix)
Original Gravity: 1.070 SG (18.2 Brix)
Final Gravity: 1.017 SG (9.9 Brix)
Volume Before Boil: 55.00 l
Volume After Boil: 44.00 l
Volume At Pitching: 42.00 l
Volume Of Finished Beer: 40L
76.4 IBU

6.000 kg of Australian BB Traditional Ale
6.000 kg of German Munich Malt
800 g of US Victory Malt
450 g of UK Light Crystal
100 g of Australian Dark Crystal


10 g of US Bravo (90 Min From End)
20 g of US Bravo (20 Min From End)
20 g of US Summit (20 Min From End)
20 g of US Cascade (20 Min From End)
30 g of US Cascade (10 Min From End)
30 g of US Summit (10 Min From End)
30 g of US Bravo (10 Min From End)
40 g of US Cascade (5 Min From End)
40 g of US Summit (5 Min From End)
40 g of US Mount Hood (5 Min From End)
50 g of US Cascade (1 Min From End)
50 g of US Summit (1 Min From End)
50 g of US Mount Hood (1 Min From End)

Wyeast 1272 @ 18C

 

[tricache]

I suspect the extra "I" is for Insane that is a lot of hops!!

 

[Dan Pratt]

100% Vienna APA

OG - 1.050
ABV - 5%
IBU - 36
EBC - 16

IBU/OG Ratio = 0.720

Malt

5kg - Vienna Malt German

Hops

Simcoe 21g for 60mins
Citra 21g for 15mins
Citra 35g - Steeped at 80c for 20mins

Mash Profile

Time MI/10/10/45/30
Temp 25/55/62/68/74

Yeast - Wyeast 1.2 litre starter 1056

Ferment at 18C - 4 days primary, 5 days secondary, cold chill 5 days @ 4c

 

[NickB]

Gotta use up some hop stocks.... And its not the most I've used.... From memory I once did a double batch with 550g in the boil, and another 100g or so dry hopped. I also distinctly remember one of the kegs having a dodgy poppet, and leaking the entire 19L of hoppy goodness into the keg freezer......

 

[NickB]

So, 1.062 pre-boil. She's gonna be a Biggun'!

 

[Frag_Dog]

Brewed this on Sunday. First use of a home made hopstopper clone. Worked very well, extremely clear wort running into the fermenters.

Stocking up for Orgin - GO QLD!

55 - BCS - Special/Best/Premium Bitter (D)
Special/Best/Premium Bitter
Type: All Grain Date: 5/09/2011
Batch Size (fermenter): 44.00 l Brewer: Frag_Dog
Boil Size: 64.00 l Asst Brewer:
Boil Time: 90 min Equipment: My 70L Boiler Brewery (10 Gal/37.8 L) - All Grain
End of Boil Volume 52.00 l Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 40.00 l Est Mash Efficiency 79.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
8.35 kg Pale Malt, Maris Otter (Bairds) (5.9 EBC) Grain 2 88.4 %
0.44 kg Aromatic Malt - (Dingemans) (51.2 EBC) Grain 3 4.7 %
0.44 kg Crystal, Dark (Simpsons) (157.6 EBC) Grain 4 4.7 %
0.22 kg Special Roast (100.0 EBC) Grain 5 2.3 %
80.00 g Goldings, East Kent [5.40 %] - Boil 60.0 min Hop 6 24.6 IBUs
30.00 g Goldings, East Kent [5.40 %] - Boil 20.0 min Hop 7 5.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
30.00 g Goldings, East Kent [5.40 %] - Boil 1.0 min Hop 9 0.4 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10 -

Beer Profile

Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 30.6 IBUs Calories: 427.1 kcal/l
Est Color: 17.8 EBC

 

[NickB]

1.078 OG. Achi-WaWa! Gonna be Biiiig. Can't wait to taste!!

 

[Phoney]

Recipe: Direwolf IPA
Style: Imperial IPA


Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Estimated OG: 1.069 SG
Estimated Color: 17.1 SRM
Estimated IBU: 97.9 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.3 %
0.75 kg Rye Malt (4.7 SRM) Grain 2 11.3 %
0.50 kg Caraaroma (150.0 SRM) Grain 3 7.5 %
0.04 kg Roasted Barley (300.0 SRM) Grain 4 0.6 %
28.00 g Simcoe [13.00 %] - First Wort 60.0 min Hop 5 40.9 IBUs
0.35 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 5.3 %
14.00 g Apollo [17.00 %] - Boil 30.0 min Hop 7 18.7 IBUs
14.00 g Simcoe [13.00 %] - Boil 30.0 min Hop 8 14.3 IBUs
28.00 g Apollo [17.00 %] - Boil 15.0 min Hop 9 24.1 IBUs
14.00 g Apollo [17.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
14.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -
28.00 g Apollo [17.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
28.00 g Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs


Damnit, does anyone know the easiest way to copy pasta recipes from Beersmith 2? I'm viewing in plain text, but if I add anymore to the above it stuffs up the formatting.

 

[djar007]

Just put my Kolsch in the fermenter. Now starting on my ipa. Long night ahead. Time for a beer I think.

 

[Dan Pratt]

Just put my Kolsch in the fermenter. Now starting on my ipa. Long night ahead. Time for a beer I think.

djar007,

Im planning a kolsch for my 50th brew and am interested to know what your recipe/mash/yeast/ferment is for that style? Care to share.

 

[awall]

Finished this Simcoe pale ale tonight. Just pitched a rehydrated pack of Danstar BRY-97. I was aiming for 12L in the fermenter. Brewmate gave me an og of 1.051 with 70% efficiency. I got 1.049 with about 12.5L in the fermenter, so I'm pretty happy with that.

2.4kg pale malt
0.2kg crystal 60
0.25kg flaked oats

10g simcoe @ 60min(all 12.2% aa)
10g simcoe @ 10min
10g simcoe @ 5min
10g simcoe @ 0min

I'll dry hop with some more simcoe in a week or two.

 

[Dan Pratt]

Recipe: 26 - Two Bob's Pale Ale

Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Estimated OG: 1.054 SG
Estimated Color: 12.6 EBC
Estimated IBU: 33.1 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.50 kg               Ale ( MEU Au )  (5.9 EBC)                Grain         1        70.0 %        
1.00 kg               Wheat Malt ( AUS )  (4.0 EBC)            Grain         2        20.0 %        
0.50 kg               Amber Malt (43.3 EBC)                    Grain         3        10.0 % 
       
14.00 g               Simcoe [12.60 %] - Boil 60.0 min         Hop           4        20.0 IBUs     
21.00 g               Citra [11.10 %] - Boil 15.0 min          Hop           5        13.1 IBUs     
35.00 g               Citra [11.10 %] - Aroma Steep 20.0 min   Hop           6        0.0 IBUs 
     
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         7        -             


Mash Schedule: Full Body Beer
Total Grain Weight: 5.00 kg
----------------------------
Name                 Description                   Step Temperatu Step Time     
Mash In              Add 27.50 l of water and heat 20.0 C         0 min         
Protien Rest         Heat to 50.0 C over 25 min    50.0 C         10 min        
Saccharification     Heat to 68.0 C over 15 min    68.0 C         45 min        
B-Amylase            Heat to 74.0 C over 10 min    74.0 C         30 min        
Mash Out             Heat to 78.0 C over 4 min     78.0 C         15 min        

Sparge: Fly sparge with 6.15 l water at 75.6 C
Notes:
------

Rehydrated 2 packets of US-05 with 200mls sterile water at 25c for 20 mins, then stir plate for 30 mins.

 

[lukiferj]

Something light and drinkable for SWMBOs teacher type friends. A fail ale to celebrate the end of the school term.

Fail Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.575
Total Hops (g): 50.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 5.6 (EBC): 11.0
Bitterness (IBU): 47.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.346 kg Pilsner (94.99%)
0.229 kg Caramunich I (5.01%)

Hop Bill
----------------
15.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
15.0 g Galaxy Pellet (13.4% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------
0.5 Whirlfloc Tablet @ 10 Minutes (Boil)

66°C for 90 Minutes.
72°C for 10 Minutes.
Mash out at 78°C.

Fermented at 18°C with Safale US-05

 

[seamad]

Mild ale
GP 75%
Heritage Xtal 14%
Choc wheat 5% ( out of pale choc)
Biscuit 5%
Carafa II 1%

OG 1035
Styrian @ 60 and 1g/l in cube to total IBU 13
1968
68/30, 72/15, 78/10.

 

[Nick JD]

Citra and Simcoe IPA (American IPA)

Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 6.61 %
Colour (SRM): 9.4 (EBC): 18.6
Bitterness (IBU): 56.1 (Average - No Chill Adjusted)

88.61% Pale Ale Malt
6.33% Dextrose
5.06% Caramunich III

2.9 g/L Citra (14% Alpha) @ -5 Minutes (Boil)
2.9 g/L Simcoe (13.5% Alpha) @ -5 Minutes (Boil)
1.1 g/L Citra (13.5% Alpha) @ 2 Days (Dry Hop)
1.1 g/L Simcoe (13.5% Alpha) @ 2 Days (Dry Hop)


55C:10, 62C:15, 67C:45. Boil for 60 Minutes

Fermented at 17°C with Safale US-05


Recipe Generated with BrewMate

 

[Byran]

I just made a Hefeweizen with 50/50 Weyerman pils and wheat.
I ran out of Saaz, opps thought I had some until I was boiling my wort....... So I hopped with Mosaic. Im keen to see how it goes......... Got some WLP 351 which I find has a tart finish.
Anyone else found that or do I have a lacto infection in my starter.......

 

[waggastew]

Partial Mash clone of Three Floyd's Zombie Dust. Lots of Citra..............

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 4.050
Total Hops (g): 218.00
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.19 %
Colour (SRM): 9.3 (EBC): 18.3
Bitterness (IBU): 63.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.000 kg Dry Malt Extract - Extra Light (49.38%)
1.000 kg Pale Ale Malt (24.69%)
0.450 kg Munich I (11.11%)
0.200 kg Carapils (Dextrine) (4.94%)
0.200 kg Crystal 60 (4.94%)
0.200 kg Melanoidin (4.94%)

Hop Bill
----------------
21.0 g Citra Pellet (11.1% Alpha) @ 30 Minutes (First Wort) (1.1 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 15 Minutes (Boil) (1.5 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 10 Minutes (Boil) (1.5 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 5 Minutes (Boil) (1.5 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 1 Minutes (Boil) (1.5 g/L)
85.0 g Citra Pellet (11.1% Alpha) @ 0 Days (Dry Hop) (4.5 g/L)

Misc Bill
----------------
2.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
2.0 g Whirlfloc Tablet @ 0 Minutes (Boil)
2.0 g Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 68°C for 60 Minutes.
Fermented at 18°C with Safeale S-04

 

[lukiferj]

Partial Mash clone of Three Floyd's Zombie Dust. Lots of Citra..............

Recipe Specs
----------------
Total Hops (g): 218.00

:blink:

So about 7 hours for me to get to your place. Let me know when I should leave :lol:

 

[djar007]

djar007,

Im planning a kolsch for my 50th brew and am interested to know what your recipe/mash/yeast/ferment is for that style? Care to share.

No worries Pratty. Fermenting at 15.5 degrees. Climbing out of the fermenter.




Halls Of Justice Kolsch

Kölsch

Type: All Grain

Date: 20/05/2013

Batch Size (fermenter): 22.00 l

Brewer: dave jarrett

Boil Size: 31.03 l

Asst Brewer:

Boil Time: 60 min

Equipment: Electric Urn (10 Gal/40 L) - BIAB

End of Boil Volume 26.19 l

Brewhouse Efficiency: 70.00 %

Final Bottling Volume: 20.60 l

Est Mash Efficiency 80.1 %

Fermentation: Koelsch (Kolsch), Two Stage

Taste Rating(out of 50): 30.0

Taste Notes:

Ingredients​

​

Ingredients

Amt

Name

Type

#

%/IBU

3.51 kg

Kolsch (7.5 EBC)

Grain

1

71.7 %

1.39 kg

Pale Malt, Maris Otter (5.9 EBC)

Grain

2

28.3 %

51.30 g

Tettnang [4.50 %] - Boil 60.0 min

Hop

3

25.4 IBUs

1.16 Items

Whirlfloc Tablet (Boil 15.0 mins)

Fining

4

-

1.0 pkg

Kolsch Yeast (Wyeast Labs #2565) [124.21 ml]

Yeast

5

-

Beer Profile​

Est Original Gravity: 1.049 SG

Measured Original Gravity: 1.046 SG

Est Final Gravity: 1.013 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 4.7 %

Actual Alcohol by Vol: 4.7 %

Bitterness: 25.4 IBUs

Calories: 427.1 kcal/l

Est Color: 9.8 EBC

Mash Profile​

Mash Name: BIAB, Full Body

Total Grain Weight: 4.90 kg

Sparge Water: 0.00 l

Grain Temperature: 22.2 C

Sparge Temperature: 75.6 C

Tun Temperature: 22.2 C

Adjust Temp for Equipment: TRUE

Mash PH: 5.20

​

Mash Steps

Name

Description

Step Temperature

Step Time

Saccharification

Add 34.03 l of water at 72.2 C

68.9 C

60 min

Mash Out

Heat to 75.6 C over 7 min

75.6 C

10 min


Sparge Step: Remove grains, and prepare to boil wort

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.

Carbonation and Storage​

Carbonation Type: Keg

Volumes of CO2: 2.3

Pressure/Weight: 86.48 KPA

Carbonation Used: Keg with 86.48 KPA

Keg/Bottling Temperature: 7.2 C

Age for: 30.00 days

Fermentation: Koelsch (Kolsch), Two Stage

Storage Temperature: 17.2 C

Notes​

Created with BeerSmith​

 

[tricache]

After my current beer is done and bottled I'm trying my third attempt at an extract beer, fingers crossed :super:

Man Cave Pale Ale

Batch Size: 23.00 L
Estimated OG: 1.040
Estimated FG: 1.010
Estimated Color: 4.6 EBC
Estimated IBU: 32.3 IBU

Ingredients
Amount Item Type % or IBU
1.50 kg Coopers Liquid Light Extract (3.5 EBC) Extract 50.00 %
1.50 kg Morgans Liquid Wheat Mlt Extract (4.2 EBC) Extract 50.00 %
20.00 gm Cascade [7.80 %] (60 min) Hops 17.09 IBU
20.00 gm Cascade [7.80 %] (25 min) Hops 11.87 IBU
20.00 gm Cascade [7.80 %] (5 min) Hops 3.39 IBU

20.00 gm Nelson [11.50 %] (Flame Out) Hops
1L Starter of Harvested US05

 

[waggastew]

:blink:

So about 7 hours for me to get to your place. Let me know when I should leave :lol:

Take your time. About 6 weeks time should be enough time to get it into the bottle and carbonated.

Smells surprisingly tame in the fermenter. Still I figure its a good thing as if I can smell it thats a few less molecules of aromatic compounds left in the beer.

Stew

PS. The freshly bought/opened 2012 Citra looked a bit on the yellow side? Must have been the season. Anyone else found this?

 

[pommiebloke]

Just knocked out a couple of cubes of this:

Recipe: Bridgeman Belgian Witbier
Brewer: 
Asst Brewer: 
Style: Witbier
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 56.05 l
Post Boil Volume: 51.78 l
Batch Size (fermenter): 46.00 l   
Bottling Volume: 45.16 l
Estimated OG: 1.046 SG
Estimated Color: 6.0 EBC
Estimated IBU: 14.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.50 kg               Pilsner (2 Row) Bel (3.9 EBC)            Grain         1        47.4 %        
4.50 kg               Wheat, Flaked (3.2 EBC)                  Grain         2        47.4 %        
0.50 kg               Oats, Flaked (2.0 EBC)                   Grain         3        5.3 %         
50.00 g               Goldings, East Kent [5.40 %] - Boil 60.0 Hop           4        14.8 IBUs     
1.0 pkg               Forbidden Fruit (Wyeast Labs #3463) [124 Yeast         5        -

 

[djar007]

Last night I did a Dr Smurto's Golden ale. I had a smack pack of Wyeast Leuven Pale I wanted to use so I made a 1400ml starter. Hit my gravity and it looks ,smells, and tastes great so far.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bohemian Golden Ale (Dr Smurto style).
Brewer: Dave Jarrett
Asst Brewer:
Style: Pale Ale
TYPE: All Grain
Taste: (45.0) Mash at 66 C or 151 F.

Recipe Specifications
--------------------------
Boil Size: 35.98 l
Post Boil Volume: 27.91 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 22.71 l
Estimated OG: 1.047 SG
Estimated Color: 14.5 EBC
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.85 kg Bohemian Pilsner (3.8 EBC) Grain 1 56.4 %
0.95 kg Munich Malt (17.7 EBC) Grain 2 18.8 %
0.95 kg Wheat Malt, Ger (3.9 EBC) Grain 3 18.8 %
0.30 kg Caramunich Malt (110.3 EBC) Grain 4 5.9 %
20.00 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 18.3 IBUs
26.00 g Amarillo Gold [8.50 %] - Boil 20.0 min Hop 6 14.4 IBUs
0.25 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
26.00 g Amarillo Gold [8.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Wyeast Leuven Pale Ale 3538 PC (1.4L Starter)


9 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 5.05 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 39.07 l of water at 70.4 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------
Used the Lueven Belgian Ale yeast from Wyeast for this one. Stayed true to the rest of the steps for Dr Smurto's Golden Ale. Used bohemian pilsner for the base malt.


-------------------------------------------------------------------------------------

 

[rehab]

This weekend I will be having a crack at my first Black IPA. Based on Firestone Wookey Jack. Also subbing yeast for 2x US 05.

Brew Type: All Grain
Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %

Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %

Ingredients Amount Item Type % or IBU
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.1 %
1.66 lb Rye Malt (4.7 SRM) Grain 9.9 %
0.50 lb Cara-Rye (70.0 SRM) Grain 3.0 %
0.50 lb Carafa III (525.0 SRM) Grain 3.0 %
0.50 lb Wheat (Midnight) (550.0 SRM) Grain 3.0 %
0.50 oz Magnum [13.00%] (90 min) Hops 20.0 IBU
1.00 oz Citra [12.40%] (25 min) Hops 24.8 IBU
1.00 oz Amarillo Gold [8.50%] (25 min) Hops 17.0 IBU
1.75 oz Amarillo Gold [8.50%] (0 min) Hops -
1.75 oz Citra [12.40%] (0 min) Hops -
1.00 oz Amarillo Gold [8.50%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Citra [12.40%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Amarillo Gold [8.50%] (Dry Hop #2 4 days) Hops -
1.00 oz Citra [12.40%] (Dry Hop #2 4 days) Hops -

1 Pkgs English Ale (White Labs #WLP002) [Starter 2500 ml]

Mash @ 145-148 for 60 min
Increase to 155 for 10 min, then sparge

Estimated Original Gravity: 1.080 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 39.6 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 8.6 %


Ferment at ~62 for 10 days.


Should be a cracker.

Sorry for no conversion from US units but updating from work so don't have Beersmith open. You get the general idea though!

Also having a geeze at what water mods get made for BIPAs (in terms of salts) as the hops need to come through but the dark grains probably need to be accounted for.


EDIT: Subbing Magnum for Warrior also as that is what I have right now.