What Are You Brewing III

[Midnight Brew]

Just cubed two of these:

Summer Blonde 3.5%

90% JW Vienna
10% JW Wheat
FWH Cascade to 14 IBU
20min Cascade to 6 IBU
5min Cascade to 4.5 IBU
Wy 1272 American Ale II to 18C

Manticles Mash Regime
55/62/69/72/78
5/10/50/10/Raise Bag

Was aiming for 1.037 but got 1.039 due to increased efficiency (lower alcohol)
Target final gravity 1.011

 

[winkle]

Tomorrow, or more likely, Sundays brewing -

Galaxian Pale Ale
American Pale Ale
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 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 83.9 %
Fermentation: Ale, Two Stage

Ingredients

12.15 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
3.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 75.0 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 3 20.0 %
0.25 kg Biscuit (Dingemans) (44.3 EBC) Grain 4 5.0 %
16.00 g Galaxy [14.00 %] - Boil 60.0 min Hop 5 22.9 IBUs
15.00 g Galaxy [14.00 %] - Boil 15.0 min Hop 6 10.7 IBUs
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 7 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
15.00 g Galaxy [14.00 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs

Beer Profile

Est Original Gravity: 1.049 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 4.7 %
Bitterness: 33.6 IBUs Calories: 427.1 kcal/l
Est Color: 11.7 EBC

I may have to sub Victory for the Biscuit, otherwise all good.

 

[Helles]

Tomorrow i have a Blonde coming around
Hope she puts out

Blonde Ale
90lt
OG 1045
IBU 27
EBC 6.6
Eff 80%

9kg Wey Pils
4kg Wey pils
2kg Golden Promise
1kg JW Wheat

10g Perle 60 min 10%AA
80g Hall Mitt 60min 5.5%AA
80g Hall Mitt 30min 5.5%AA
40g Hall Mitt 10 Min 5.5%AA
40g Hall Mitt 0 m in 5.5% AA
2tsp cal Chloride in mash
2tsp Cal Sulfate in mash
irish Moss 10 min
Yeast nutrient 10 min
50 lts with Wyeast APA 2 1272 Secondary@ 18'C
40Lts with Wyeast Budvar lager 2000 Secondary @ 10'C

 

[Thefatdoghead]

Tomorrow, or more likely, Sundays brewing -

Galaxian Pale Ale
American Pale Ale
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 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 83.9 %
Fermentation: Ale, Two Stage

Ingredients

12.15 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
3.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 75.0 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 3 20.0 %
0.25 kg Biscuit (Dingemans) (44.3 EBC) Grain 4 5.0 %
16.00 g Galaxy [14.00 %] - Boil 60.0 min Hop 5 22.9 IBUs
15.00 g Galaxy [14.00 %] - Boil 15.0 min Hop 6 10.7 IBUs
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 7 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
15.00 g Galaxy [14.00 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs

Beer Profile

Est Original Gravity: 1.049 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 % Actual Alcohol by Vol: 4.7 %
Bitterness: 33.6 IBUs Calories: 427.1 kcal/l
Est Color: 11.7 EBC

I may have to sub Victory for the Biscuit, otherwise all good.

Recipe looks great Winkle. Love to know how it turn's out? I have heaps of Galaxy and was wondering how best to use it. I hear different opinions about dry hopping galaxy but have not tried yet.

 

[Byran]

Currently have a few fermenting at the moment.

Recipe: Cali common Crystal/Nelson Lager
Brewer: Byran
Asst Brewer:
Style: California Common Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 31.19 l
Post Boil Volume: 25.81 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.30 l
Estimated OG: 1.051 SG
Estimated Color: 6.7 EBC
Estimated IBU: 30.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type #
3.50 kg Pale Malt (2 Row) US (3.9 EBC) Grain 70.0 %
1.00 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 20.0 %
0.50 kg Wheat Malt, Bel (3.9 EBC) Grain 10.0 %
25.00 g Pride of Ringwood [9.00 %] - Boil 40.0 m Hop 21.9 IBUs
20.00 g Crystal [3.50 %] - Boil 10.0 min Hop 2.8 IBUs
20.00 g Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 5.3 IBUs
10.00 g Nelson Sauvin [12.00 %] - Boil 1.0 min Hop 0.6 IBUs
10.00 g Crystal [3.50 %] - Boil 1.0 min Hop 0.0 IBUs
1.0 pkg San Francisco Lager (White Labs #WLP810) Yeast
---------------------------



Recipe: Freckled Hen Irish Red
Brewer: Byran
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.88 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.048 SG
Estimated Color: 25.0 EBC
Estimated IBU: 18.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 89.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
4.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 2 85.1 %
0.20 kg Biscuit Malt (45.3 EBC) Grain 3 4.3 %
0.20 kg Toasted Malt (53.2 EBC) Grain 4 4.3 % ( Made in my oven)
0.10 kg Caraaroma (256.1 EBC) Grain 5 2.1 %
0.10 kg Caramunich Malt (110.3 EBC) Grain 6 2.1 %
0.10 kg Roasted Barley (591.0 EBC) Grain 7 2.1 %
35.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 8 18.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.0 pkg West Yorkshire ale (Wyeast Labs #1469) Yeast 10 -


And a cheeky cider
10litres apple juice, 2litres apple and blackurrant. 1272 american ale for a tart finish. Tastes delicious at present

 

[NickB]

A triple batch of Liquid Lunch Bitter....

Gravity Before Boil: 1.030 SG (8.0 Brix)
Original Gravity: 1.035 SG (9.3 Brix)
Final Gravity: 1.009 SG (5.0 Brix)
Bitterness: 30.3 IBUs
ABV: 3.4%
Colour (Using Morey): 12.1 SRM

Volume Before Boil: 77.00 l
Volume After Boil: 66.00 l
Volume Transferred: 62.00 l
Water Added To Dilute: 0 ml
Volume At Pitching: 62.00 l
Volume Of Finished Beer: 60.00 l
Total Water Required: 87.00 l

7.570 kg of UK Maris Otter
1.430 kg of UK Golden Promise
300 g of UK Dark Crystal
300 g of UK Pale Chocolate Malt
300 g of UK Light Crystal
100 g of UK Chocolate Malt


6 g of Epsom Salts (Magnesium Sulfate)
6 g of Calcium Carbonate
3 g of Gypsum
2 g of Baking Soda (NaHCO3)

65 g of UK Northdown (90 Min From End)
12 g of UK Fuggle (90 Min From End)
50 g of UK Boadicea (10 Min From End)
9 g of Brewbrite

Mash @ 66C for 90 mins

Yeast: Wyeast 1469PC @ 20C

Dry hop the kegs with either EKG plugs, Northdown Plugs or Challenger Plugs



Cheers

 

[bruce86]

belgian pale--------------------------------------------------------------------------------
Recipe Specs
Original Gravity Final Gravity Colour (SRM / EBC)
Bitterness Alcohol by Volume
1.051 1.013 8.0 / 15.8 25.0 IBU 4.9%

Brewhouse Specs
Recipe Type Batch Size Boil Time Efficiency
All Grain 23.0 Litres / 6.1 Gal 90.0 min 70.0%

Fermentables
Name Type SRM Percentage Amount
Pilsner Grain 1.7 90.30 % 4.91 Kg / 10.81 Lbs
Caramunich I Grain 51.0 7.86 % 0.43 Kg / 0.94 Lbs
Aromatic Malt Grain 20.0 1.84 % 0.10 Kg / 0.22 Lbs

HopsName AA% Amount Use Time
Saaz 5.9% 35.00 g / 1.23 oz Boil 60 mins
Saaz 3.9% 10.00 g / 0.35 oz Boil 0 mins

MiscName Amount Use Time

YeastName Attenuation
Wyeast 1214 - Belgian Abbey 75 %

Mash StepsStep Name Time Temperature Type
Saccharification Rest 60.0 min 67.0 C / 152.6 F Infusion

 

[humulus]

Case Swap Mulberry Wheat (American Wheat or Rye Beer)

Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 5.7 (EBC): 11.2
Bitterness (IBU): 18.6 (Tinseth)

46.51% Wheat Malt
27.91% Maris Otter Malt
23.26% Pale Ale Malt
2.33% Caramunich I

1.1 g/L Hallertau Mittlefrueh (5% Alpha) @ 60 Minutes (Boil)
0.7 g/L East Kent Golding (5.2% Alpha) @ 15 Minutes (Boil)
0.4 g/L Styrian Golding (5.5% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 65C for 60 Minutes. Boil for 60 Minutes

Fermented at 15C with Safale US-05

Notes: 20gm Styrian Goldings added at whirlpool
postboil volume in kettle around 63ltrs
60ltrs with 5 sachets of US-05 at 21:15 4th November

Will add mulberries at secondary stage

Recipe Generated with BrewMate

Mate let us know how it works out<ive got 2kgs of mulberries in the freezer!!! love to use them in a beer!!

 

[_HOME_BREW_WALLACE_]

Hallertau Beer Thing

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 3.9 (EBC): 7.6
Bitterness (IBU): 26.4 (Average)

50.51% Pale Malt
30.3% Vienna
19.19% Wheat Malt

0.2 g/L Hallertau Aroma (7.4% Alpha) @ 60 Minutes (Boil)
0.4 g/L Hallertau Aroma (7.4% Alpha) @ 45 Minutes (Boil)
0.6 g/L Hallertau Aroma (7.4% Alpha) @ 30 Minutes (Boil)
0.8 g/L Hallertau Aroma (7.4% Alpha) @ 15 Minutes (Boil)
1 g/L Hallertau Aroma (7.4% Alpha) @ 3 Days (Dry Hop)


Single step Infusion at 64C for 60 Minutes. Boil for 90 Minutes

Fermented at ???? C with??????


Recipe Generated with BrewMate



Struggling to decide what yeast i should use for this. I have got a WY1007 i was gonna use but dunno now.

 

[Fourstar]

Never brewing this again after a 2 1/2 hour mash, cavitate my hoses and buckling my falsie. It better be good!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Jack-o-man Lantern
Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Boil Size: 33.57 l
Estimated OG: 1.070 SG
Estimated Color: 14.5 SRM
Estimated IBU: 38.8 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
6.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 3 65.9 %
2.00 kg Pumpkin (0.0 SRM) Grain 4 22.0 %
0.40 kg Caramunich II (Weyermann) (63.0 SRM) Grain 5 4.4 %
0.20 kg Caraaroma (Weyermann) (178.0 SRM) Grain 6 2.2 %
20.00 g Magnum [14.00 %] - First Wort 60.0 min Hop 7 30.6 IBUs
0.50 kg Brown Sugar, Light (8.0 SRM) Sugar 8 5.5 %
50.00 g Crystal [3.30 %] - Boil 15.0 min Hop 9 8.1 IBUs
0.25 tsp Ginger Root (Boil 12.0 mins) Herb 10 -
1.00 tsp Cinnamon (Boil 5.0 mins) Spice 11 -
1.00 Items Vanilla Pod (Boil 0.0 mins) Spice 12 -
0.25 tsp Allspice (Boil 0.0 mins) Spice 13 -
0.25 tsp Nutmeg (Boil 0.0 mins) Spice 14 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -

Mash Schedule: Braden Stepmash
----------------------------
Name Description Step Temperat Step Time
Dough in Add 27.52 l of water at 60.2 C 55.0 C 5 min
Maltose Heat to 63.0 C over 4 min 63.0 C 30 min
Dextrinization Heat to 70.0 C over 4 min 70.0 C 40 min
mashout Heat to 73.0 C over 4 min 73.0 C 10 min

Notes:
------
Quarter and roast pumpkin (butternut) at 180 until soft and some carmelisation occurs then puree. Add spice to kettle and vanilla beans at flameout. Add the scraped vanilla pod to no-chill cube.
Taste spice level at end of primary and adjust spice at crash chill if required.

 

[keifer33]

Considering I have an RDO tomorrow decided to put down a brew today/this evening. Its just hit the boil after a nice Herms powered mash.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 70 - American Brown Ale #2
Brewer: Keith
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 30.67 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.048 SG
Estimated Color: 54.7 EBC
Estimated IBU: 33.9 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 68.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
1.90 kg Pilsner, Malt Craft Export (Joe White) ( Grain 2 36.0 %
1.00 kg Mild Malt - Ashburne (Briess) (10.4 EBC) Grain 3 18.9 %
1.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 4 18.9 %
0.70 kg Munich I (Weyermann) (14.0 EBC) Grain 5 13.3 %
0.25 kg Chocolate Malt (1000.0 EBC) Grain 6 4.7 %
0.16 kg Victory Malt (49.3 EBC) Grain 7 3.1 %
0.11 kg Caraaroma (Weyermann) (350.7 EBC) Grain 8 2.1 %
0.11 kg Crystal (Joe White) (141.8 EBC) Grain 9 2.1 %
0.05 kg Carafa II (Weyermann) (817.5 EBC) Grain 10 0.9 %
10.00 g Columbus (Tomahawk) [14.10 %] - Boil 45. Hop 11 16.1 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
20.00 g Cascade [5.60 %] - Boil 10.0 min Hop 13 5.1 IBUs
20.00 g Columbus (Tomahawk) [14.10 %] - Boil 10. Hop 14 12.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -
20.00 g Cascade [5.60 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.28 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 37.83 l of water at 69.0 C 66.7 C 60 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 1 min

 

[vykuza]

Brewed this today - an easy drinker for some upcoming (well earned, if I do say so) leave!

Light Bright Ale (American Pale Ale)

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 5.0 (EBC): 9.9
Bitterness (IBU): 26.2 (Average - No Chill Adjusted)

59.59% Pale Ale Malt
22.8% Wheat Malt
13.47% Munich I
4.15% Carapils (Dextrine)

0.2 g/L Citra (13.9% Alpha) @ 35 Minutes (Boil)
0.5 g/L B Saaz (7.5% Alpha) @ 10 Minutes (Boil)
0.5 g/L Citra (13.9% Alpha) @ 10 Minutes (Boil)
0.9 g/L B Saaz (7.5% Alpha) @ 1 Minute (Boil)
0.9 g/L Citra (13.9% Alpha) @ 1 Minute (Boil)


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

Fermented at 19C with Wyeast 1056 - American Ale


I cube - recipe is no-chill adjusted and the 1 minute additions are a post-cube pitch time boil, right in to the fermenter.

 

[mje1980]

This will be my next one.

Monsta

38% Ashburne mild ale malt
38% Simpsons Maris otter
16.3% Wheat
7.6% Sugaz

Galaxy @ 30
Galaxy @ 15
Centennial and Columbus @ 10
Galaxy @ 5

All 3 @ dryhop

1.096
90 IBU

Whole cake of US 05, or i may get crazy and make it a belgian IIPA.

 

[Midnight Brew]

Put this double batch down this morning, something full of flavour light on alcohol.

American Amber/Bitter

50% Munich I (JW)
30% Traditional Ale (JW)
11% Wheat (JW)
7% Dark Crystal (JW)
2% Chocolate Malt (JW)

Temp/Time
55/63/68/72/78
5/10/50/10/Raise Bag

Cascade FWH to 6 IBU
Cascade @20min to 7 IBU
Citra @20min to 16 IBU
Cascade @1min to 1 IBU
Citra @1min to 2 IBU
Wy 1272 American Ale II

31 IBU
1038 OG
1010 FG
3.7% Alc

 

[Nick JD]

Ardennes Wit (Witbier)

Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 4.9 (EBC): 9.6
Bitterness (IBU): 15.0 (Average)

75% Pilsner
25% Wheat Malt, Dark

0.6 g/L Northern Brewer (9.6% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 65C for 60 Minutes. Boil for 60 Minutes

Fermented at 25C with Wyeast 3522 - Belgian Ardennes (la chouffe)


Recipe Generated with BrewMate

 

[Thefatdoghead]

An Amber for my expected little fella.

An Amber for Archie
Author: Gav

BJCP: American Amber Ale
Type: All Grain

OG-1.054
FG-1.012



Total for 1.0 batch: 45L

4.0 kg Pearl Pale Ale Malt
1.0 kg Premium Pilsner Malt Extra Pale
3.0 kg Munich TYPE I
1.0 kg Dark Wheat Malt
0.3 kg German CaraAmber
0.2 kg German CaraAroma

30g Amarillo (9.3%) 40 min
40g Citra (12.0%) 20min
80g Amarillo (9.3%) 5min
100g Citra (12.0%) 0 min
70g Amarillo (9.3%)Dry
50g Citra (12.0%) Dry

Yeast 2x pack of 1469 WY.

 

[petesbrew]

Striking Gold

A ProMash Recipe Report

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

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 7.21
Anticipated OG: 1.070 Plato: 17.039
Anticipated EBC: 8.3
Anticipated IBU: 28.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
72.2 5.21 kg. JWM Export Pilsner Australia 1.039 3
6.5 0.47 kg. JWM Wheat Malt Australia 1.040 4
3.2 0.23 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
1.4 0.10 kg. Weyermann Melanoidin Germany 1.037 70
6.9 0.50 kg. Demerara Sugar Generic 1.041 2
9.7 0.70 kg. Cane Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Fuggle Pellet 4.20 23.6 60 min.
33.00 g. B Saaz (Motueka) Pellet 6.60 4.5 5 min.


Yeast
-----

White Labs WLP570 Belgian Golden Ale

Brewed this last night. Tried my first step mash decoction with this one and failed dismally, mash temps way under. Oh well I learnt something in the process. Evaporation wasn't as much as usual, so drained off 25L instead of 23L. Plus I almost ran out of gas.
And SWMBO complaining about the bloody tap running. FFS.
OG was about 1063, way under.
Out of Styrian Goldings so Fuggles was the go.
B Saaz is actually 50/50 Summer Saaz & Czech Saaz.
RDWHAHB

 

[mje1980]

Yesterday i brewed a weizen, and the "monsta" from a few post' back.

Weizen

58.3% JW wheat
29.1% BEST pilz
12.6% Wey munich

42c-20, 65-30, 71-30

Hallertau 60

1.051
12 IBU

Plan on using 3638

Brewing the big IIPA was a bit of a pain. I think my esky tun was too small, i undersparged, as i had trouble getting all the wort out of so much grain. Still, i ended up with a cube of 1.093 IIPA haha. Im scared of it!

 

[Rowy]

Just mashed in this baby...............

Cleonies Ale (American Pale Ale)

Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.31 %
Colour (SRM): 13.9 (EBC): 27.4
Bitterness (IBU): 64.4 (Average - No Chill Adjusted)

4kg Perle Malt
1kg Munich I
.3kg Caraaroma
.2kg Golden Naked oats
.1kg Melanoidin

15gms Magnum (12.2% Alpha) @ 50 Minutes (Boil)
25gms Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
15gms Cascade (7.8% Alpha) @ 5 Minutes (Boil)
15gms Galaxy (13.4% Alpha) @ 0 Minutes (Boil)

1tsp Gypsum (Calcium Sulfate) @ Mash In
1tsp Yeast Nutrient @ 15 Minutes (Boil)
4gms Brewbrite @ 10 Minutes (Boil)

Single step Infusion at 64C for 90 Minutes. Boil for 60 Minutes

Fermented at 18C with Wyeast 1272 - American Ale II


Recipe Generated with Brewmate

 

[BPH87]

Just mashed in this baby...............

Cleonies Ale (American Pale Ale)

Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.31 %
Colour (SRM): 13.9 (EBC): 27.4
Bitterness (IBU): 64.4 (Average - No Chill Adjusted)

4kg Perle Malt
1kg Munich I
.3kg Caraaroma
.2kg Golden Naked oats
.1kg Melanoidin

15gms Magnum (12.2% Alpha) @ 50 Minutes (Boil)
25gms Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
15gms Cascade (7.8% Alpha) @ 5 Minutes (Boil)
15gms Galaxy (13.4% Alpha) @ 0 Minutes (Boil)

1tsp Gypsum (Calcium Sulfate) @ Mash In
1tsp Yeast Nutrient @ 15 Minutes (Boil)
4gms Brewbrite @ 10 Minutes (Boil)

Single step Infusion at 64C for 90 Minutes. Boil for 60 Minutes

Fermented at 18C with Wyeast 1272 - American Ale II


Recipe Generated with Brewmate

Going to dry hop this Rowy?