What Are You Brewing III

[NickB]

Double Double Batch Madness here today...

First up was:


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

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 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): 19.3
Expected Color: 34.8 EBC
Apparent Attenuation: 68.9 %
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Golden Promise 3.500 kg (53.8 %) In Mash/Steeped
German Munich Malt 1.000 kg (15.4 %) In Mash/Steeped
UK Dark Crystal 0.400 kg (6.2 %) In Mash/Steeped
Simpsons Golden Naked Oats 0.400 kg (6.2 %) In Mash/Steeped
US Victory Malt 0.250 kg (3.8 %) In Mash/Steeped
German CaraRed 0.250 kg (3.8 %) In Mash/Steeped
German CaraAroma 0.250 kg (3.8 %) In Mash/Steeped
UK Light Crystal 0.250 kg (3.8 %) In Mash/Steeped
UK Chocolate Malt 0.200 kg (3.1 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 40 g Loose Pellet Hops used First Wort Hopped
Slovenian Styrian Goldings (2.3 % alpha) 30 g Loose Pellet Hops used First Wort Hopped
Slovenian Styrian Goldings (2.3 % alpha) 20 g Loose Pellet Hops used 15 Min From End

Other Ingredients
Calcium Chloride 10 g used In Mash
Gypsum 5 g used In Mash
Epsom Salts (Magnesium Sulfate) 2 g used In Mash
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


And onto the last 10 mins of the boil of this:

Recipe: Simcoe 10min APA
Style: 10A-American Ale-American Pale Ale

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.038 SG
Expected OG: 1.047 SG
Expected FG: 1.012 SG
Expected ABV: 4.7 %
Expected IBU (using Tinseth): 38.9
Expected Color: 16.5 EBC
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Pale 9.000 kg (93.8 %) In Mash/Steeped
UK Dark Crystal 0.600 kg (6.3 %) In Mash/Steeped

Hops
US Simcoe (12.2 % alpha) 100 g Loose Pellet Hops used 15 Min From End
US Simcoe (12.2 % alpha) 40 g Loose Pellet Hops used Dry-Hopped

Other Ingredients
Gypsum 5 g used In Mash
BrewBrite 4 g used In Boil

Yeast: Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins

Recipe Notes
15 min hop addition to cube only (50g in each cube), dry hop each batch with 20g Simcoe


Cheers!

 

[merlin032]

I have had this Scotch Ale in the fridge at 14 C for almost 3 weeks now, just had a taste out of the fermenter - you know it's going to be good when it tastes good out of the fermenter - I think I'm onto a winner here, just the right amount of sweetness, all malt character, low hop character

Has been at 1.015 for almost a week now so I think it's pretty much ready to bottle, 6.5% ABV which is a tad over what I was aiming for due to a slightly lower FG than I was aiming for.

The down-side? it's still 8 weeks away from drinking because I've decided to cold condition it (I think I better save a bottle or two for early consumption)

Recipe Specifications
--------------------------
Boil Size: 30.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.063 SG
Estimated Color: 33.7 EBC
Estimated IBU: 14.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
4.67 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 75.0 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 3 16.1 %
0.40 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4 6.4 %
0.10 kg Roasted Barley (591.0 EBC) Grain 5 1.6 %
0.05 kg Brown Malt (128.1 EBC) Grain 6 0.8 %
25.58 g Goldings, East Kent [4.30 %] - Boil 60.0 Hop 7 10.8 IBUs
8.53 g Goldings, East Kent [4.30 %] - Boil 15.0 Hop 8 1.8 IBUs
8.53 g Willamette [5.50 %] - Boil 15.0 min Hop 9 2.3 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 10 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 12 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 6.22 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.33 l of water at 77.0 C 68.9 C 45 min
Mash Out Add 7.06 l of water at 97.1 C 75.6 C 10 min

Sparge: Fly sparge with 10.87 l water at 75.6 C

 

[donburke]

i am going to start my yeast starters for this tonight, to be brewed on saturday

Recipe: AMERICAN IPA
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 70.00 L
Boil Size: 85.78 L
Estimated OG: 1.064 SG
Estimated Color: 19.2 EBC
Estimated IBU: 64.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.50 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 65.79 %
3.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 15.79 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 5.26 %
1.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5.26 %
0.50 kg Aromatic Malt (Simpsons) (60.0 EBC) Grain 2.63 %
0.50 kg Biscuit Malt (Dingemans) (38.0 EBC) Grain 2.63 %
0.50 kg Carabohemian (Weyermann) (195.0 EBC) Grain 2.63 %
200.00 gm Spalter [5.70 %] (90 min) (First Wort HopHops 43.2 IBU
100.00 gm Cascade [5.40 %] (15 min) Hops 8.6 IBU
90.00 gm Motueka (B Saaz) [8.60 %] (10 min) Hops 9.0 IBU
75.00 gm Riwaka (D Saaz) [5.90 %] (5 min) Hops 2.8 IBU
75.00 gm Riwaka (D Saaz) [5.90 %] (1 min) Hops 0.6 IBU
2.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
40.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Thames Valley Ale II (Wyeast Labs #1882) Yeast-Ale
1 Pkgs Rasenmher Lager (Wyeast Labs #2252) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 19.00 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
40 min Mash In Add 50.00 L of water at 69.6 C 63.0 C
40 min Step Add 27.00 L of water at 91.1 C 72.0 C
10 min Mash Out Heat to 78.0 C over 10 min 78.0 C


Notes:
------
CHILL TO PITCHING TEMPERATURE

FERMENT 40 LITRES WITH WY2252 @ 13 DEG (1 PACK INTO 1.5 LITRE STARTER, STEPPED TO 3.5 LITRES)
FERMENT 20 LITRES WITH WY1882 @ 17 DEG (1 PACK INTO 2 LITRE STARTER)

 

[Clutch]

Just an IPA for me today. CC'ing my GPA and Kolsch too. Might clean up and take some photos of the brewcave today.

 

[Clutch]

6kg BB Pale malt, ale

0.65kg Munich I

0.28kg Crystal malt medium

0.28kg Crystal malt light

0.22 Biscuit Malt

25g Amarillo @60 mins

30g Centennial @10 mins

30g Simcoe @5 mins

10g Amarillo @flameout

2 x US-05 Yeast

14 days @19.4c then age beer for 30 days at 18 degrees.

Dry hopping:

30g Simcoe

30g Amarillo

 

[sponge]

Amber ale planned for tomorrow

75% GP
10% munich
8% aroma
7% amber

1.050

40IBU @ Cube of a mix of small amounts of american hops I have laying around (amarillo, chinook, citra, and possibly Cascade if I need any more hops to make up the IBU's)

us05


Sponge

 

[mxd]

taking a 5 day weekend

Thursday


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 66 best Bitter

Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 74.01 l
Post Boil Volume: 70.72 l
Batch Size (fermenter): 66.00 l
Bottling Volume: 66.00 l
Estimated OG: 1.042 SG
Estimated Color: 16.8 EBC
Estimated IBU: 29.1 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 82.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
8.00 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 2 72.4 %
1.00 kg Munich Malt (17.7 EBC) Grain 3 9.0 %
1.00 kg Wheat Malt, Ger (3.9 EBC) Grain 4 9.0 %
0.50 kg Crystal (Joe White) (141.8 EBC) Grain 5 4.5 %
0.30 kg Brown Malt (128.1 EBC) Grain 6 2.7 %
0.25 kg Caramunich I (Weyermann) (100.5 EBC) Grain 7 2.3 %
150.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 8 27.9 IBUs
35.00 g Goldings, East Kent [4.30 %] - Boil 5.0 Hop 9 1.2 IBUs
3.00 tsp Polyclar (Boil 0.0 mins) Fining 10 -
3.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -


Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 11.05 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 28.82 l of water at 54.1 C 50.0 C 30 min
Saccharification Add 0.00 l of water and heat to 61.0 C 61.0 C 15 min
sacrification par Heat to 65.0 C over 10 min 65.0 C 45 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 31.73l, 24.78l) of 75.6 C water
Notes:
------

Calcium sulphate4 in mlt with 30 ltr of initial water rest in HLT with the 50 ltrs

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[mxd]

friday

-----

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 66 ltr Oatmeal Stout

Style: Oatmeal Stout
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 75.20 l
Post Boil Volume: 69.68 l
Batch Size (fermenter): 66.00 l
Bottling Volume: 66.00 l
Estimated OG: 1.054 SG
Estimated Color: 77.6 EBC
Estimated IBU: 30.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
3.00 tsp Polyclar (Mash 0.0 mins) Fining 2 -
9.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 3 60.0 %
1.00 kg Amber Malt (43.3 EBC) Grain 4 6.7 %
1.00 kg Brown Malt (128.1 EBC) Grain 5 6.7 %
1.00 kg Chocolate Malt (689.5 EBC) Grain 6 6.7 %
1.00 kg Munich Malt (17.7 EBC) Grain 7 6.7 %
0.75 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 8 5.0 %
0.75 kg Roasted Barley (591.0 EBC) Grain 9 5.0 %
0.50 kg Carafa II (811.6 EBC) Grain 10 3.3 %
1.50 kg Oats (Mash 60.0 mins) Other 11 -
160.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 12 30.7 IBUs
3.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 13 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15.00 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 39.12 l of water at 72.4 C 68.0 C 60 min
--

 

[manticle]

UK pale

Type: All grain
Size: 22 liters
Color: 13 HCU (~9 SRM)
Bitterness: 40 IBU
OG: 1.055
FG: 1.012
Alcohol: 5.5% v/v (4.3% w/w)

Grain: 5kg Simpsons Maris
250g Briess victory
200g Simpsons heritage crystal

Mash: 70% efficiency, 55/64/68/72/78 (time: 5/15/45/10/10)
Boil: 90 minutes SG 1.040 30 liters

Hops: 30g Kent Goldings (4% AA, 60 min.)
30g Styrian Goldings (3.5% AA, 60 min.)
20g Kent Goldings (4% AA, 20 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
10g Kent Goldings (aroma)
10g Styrian Goldings (aroma)
Carageegan and yeast nutrient to boil

Notes: Caramelise 4 L down to 300 mL and return to main boil
2g CaCl2 each to mash and sparge
2g CaSO4 each to mash and sparge.

Wy1469

Very slight variation on a beer I made on labour day which has ended up delicious.

Gotta watch the caramelisation though - if I take it down too thick, it kills the head retention. Just a reduced syrup offers no such issues.

 

[sponge]

Amber ale planned for tomorrow

75% GP
10% munich
8% aroma
7% amber

1.050

40IBU @ Cube of a mix of small amounts of american hops I have laying around (amarillo, chinook, citra, and possibly Cascade if I need any more hops to make up the IBU's)

us05


Sponge

Brewed, cleaned and chilling in the cube now.

Ended up replacing 2% ale (MO in this case as I just used up what was left) with Carafa I to up the colour a smidgen without too much added sweetness and roasty flavour.

Ended up going for 35IBU with a mix of cascade, centennial and chinook.

I'm a little excited to get it fermenting.


Sponge

 

[MaestroMatt]

A smooth brewday with continuing issues with loss due to HEAPS of trub in the pot. Super clear wort but I seem to be losing about 4.5L of the brew to kettle trub. Looks like it's mainly break material rather than heaps of hops.

My attempt at an approximation of Mountain Goat Steam Ale.


Recipe: Cloned Goat Ale
Brewer: Matt Toffolon
Asst Brewer:
Style: California Common Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 30.00 l
Post Boil Volume: 22.00 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.052 SG
Estimated Color: 3.3 SRM
Estimated IBU: 29.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 91.9 %
Boil Time: 85 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pilsner (2.1 SRM) Grain 1 89.9 %
0.45 kg Wheat Malt, Ger (2.0 SRM) Grain 2 10.1 %
10.00 g Pride of Ringwood [9.80 %] - Boil 60.0 m Hop 3 10.9 IBUs
10.00 g Galaxy [13.40 %] - Boil 30.0 min Hop 4 11.4 IBUs
10.00 g Cascade [6.80 %] - Boil 5.0 min Hop 5 1.5 IBUs
10.00 g Citra [11.00 %] - Boil 5.0 min Hop 6 2.4 IBUs
10.00 g Galaxy [13.40 %] - Boil 5.0 min Hop 7 3.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
20.00 g Galaxy [14.00 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.45 kg
----------------------------
Name Description Step Temperature Step Time
Mash In Add 15.50 l of water at 73.7 C 67.0 C 60 min

Sparge: Batch sparge with 2 steps (4.21l, 15.25l) of 75.6 C water
Notes:
------

 

[mje1980]

Brown and out double batch ( 44 boiled, 36 finished )

68.3% Golden Promise
22% Weyerman abbey malt
4.9% TF pale crystal
2.4% Spec B
2.4% Pale choc

POR for 60

Step mash, 64c-15, 68c-45, 72c-15.

1.044
25 ibu

Playing around with step mashing, and also a higher water:grist ratio, as my dark ales of late have had terrible head retention.

Was hoping for 62c-15 mins as my first step, but first time going 3litre/kg and it was out a little bit ( 64c ). Shouldn't matter too much.

 

[bradsbrew]

Inspired by the oak rum porter I thought I would have another crack at a Rum Stout.

Ole Rummy Stout
Imperial Stout

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 6.850
Total Hops (g): 90.00
Original Gravity (OG): 1.085 (P): 20.4
Final Gravity (FG): 1.021 (P): 5.3
Alcohol by Volume (ABV): 8.35 %
Colour (SRM): 36.2 (EBC): 71.3
Bitterness (IBU): 51.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Pale Ale Malt (72.99%)
0.750 kg Flaked Oats (10.95%)
0.600 kg Chocolate, Pale (8.76%)
0.300 kg Crystal 90 (4.38%)
0.200 kg Black Roasted Barley (2.92%)

Hop Bill
----------------
40.0 g Tettnanger Pellet (4% Alpha) @ 60 Minutes (Boil) (1.9 g/L)
50.0 g Willamette Pellet (7.1% Alpha) @ 30 Minutes (Boil) (2.4 g/L)

Misc Bill
----------------
250.0 g Rum on oak chips @ 0 Days (Secondary)

Single step Infusion at 67C for 90 Minutes.
Fermented at 20C with


Recipe Generated with BrewMate

 

[manticle]

All Oat beer

Type: All grain Size: 17 liters
Color: 5 HCU (~4 SRM)
Bitterness: 35 IBU
OG: 1.051
FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)
Grain: 3.0kg Bairds oat malt
500g Simpsons golden naked oats, milled fine and lightly toasted
Mash: 70% efficiency
TEMP: 35/45/55/65/72/78
TIME: 20/20/0/50/10/10
Boil: 90minutes, SG 1.035, 25 liters
Hops: 35g Kent Goldings (4.5% AA, 60 min.)
10g Kent Goldings (4.5% AA, 20 min.)
5g Kent Goldings (aroma)

WY 1275 Thames Valley
CaCl2 and CaSO4 to mash and sparge. Smidgeon of hydrochloric acid to hit mash pH 5.0 at mash temp (5.3-5.4 at 20 deg C)

Most numbers are a guess as I don't know the extraction potential of the malted oats, nor how fermentable the extract will be. Will see.

 

[winkle]

Tomorrow -
Gose and a Smoked Robust Porter, back 2 back.
Today -
watching sport on tele with a few oud bruins.

 

[Fish13]

1.5kg DlME
1.0kg LLME
100g caramunich

30g POR flowers
15g fuggles
15g williamette or target

 

[Tony]

I managed to resurrect a vial of 14 month old forbidden fruit yeast and was planning on a big 54L batch of Bulls Head Witbier but after a few too many beers to drive this arvo, i realized i had no oats

So i decided on a Belgian Pale Ale, seeing as i have all the right malts in stock.

Im no BPA expert so would be interested to know what people think....... I want the beer to be a big biskety malt experience, while being quaff able, with a subtle hop character.

Perfect weather for "let her rip" fermentation in the garage too... sitting between 18 and 22 deg!


BHBPA


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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.40
Anticipated OG: 1.048 Plato: 11.99
Anticipated EBC: 20.1
Anticipated IBU: 24.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
72.1 7.50 kg. Weyermann Premium Pilsner Germany 1.038 3
14.4 1.50 kg. Weyermann Munich II Germany 1.038 26
6.7 0.70 kg. Biscuit Belgium 1.035 22
3.8 0.40 kg. Special B Belgium 1.035 310
2.9 0.30 kg. Aeromatic Belgium 1.035 37


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
48.00 g. Hallertau Aroma Whole 7.00 14.1 40 min.
30.00 g. Goldings - E.K. Pellet 6.50 9.0 40 min.
20.00 g. Goldings - E.K. Pellet 6.50 1.4 5 min.


Yeast
-----

WYeast 3463 Forbidden Fruit

 

[_HOME_BREW_WALLACE_]

Just cracked the grain for this tomorrow morning:

20L
4Kg BB Ale
250g BB Wheat
NB @ 60mins to 10 IBU
500g Fresh ginger @ 30mins

1kg of fresh ginger in secondary for a few days.

US-05

 

[Fish13]

Stormy Red
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 2.600
Total Hops (g): 60.00
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 10.9 (EBC): 21.5
Bitterness (IBU): 49.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.500 kg Liquid Malt Extract - Dark (57.69%)
1.000 kg Liquid Malt Extract - Light (38.46%)
0.100 kg Caramunich I (3.85%)

Hop Bill
----------------
30.0 g Pride of Ringwood Leaf (8.3% Alpha) @ 60 Minutes (Boil) (2 g/L)
15.0 g Target Pellet (9% Alpha) @ 10 Minutes (Boil) (1 g/L)
15.0 g Fuggles Pellet (3.8% Alpha) @ 0 Minutes (Aroma) (1 g/L)

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

Single step Infusion at 66C for 60 Minutes.
Fermented at 18C with Wyeast 1882 - Thames valley II


Recipe Generated with BrewMate

 

[mje1980]

I dig this thread!, cool to see who's brewing what on a given day. Today for me is a Special bitter

81.8% Golden promise
6.8% Wheat
3.4% Special B
3.4% Dingemans aromatic
4.5% TF pale crystal

Willamette 60
EKG 15
EKG Dry hop

1.045
34 IBU