What Are You Brewing III

[Judanero]

You pitching onto cake or got a huge *** starter?

Onto the majority of a cake.. cold pitching @ 10 degrees. I'm thinking that I will need to add some more IBU's to this or it's gunna be too sweet, even with the Roast Barley in there.

 

[sponge]

Hoping to get myself a simple lager brewed either tomorrow or Saturday for a mates party that is coming up.

100% pils
100% hallertau
S-189 @ 12'C

1.048
28IBUs (14IBU's @ FWH, 14IBUs @ cube)


EDIT: It's quite convenient being able to brew ales at ambient which free's up the fermenting fridge for a couple of lagers before the warmer months kick in.

 

[Samuel Adams]

EDIT: It's quite convenient being able to brew ales at ambient which free's up the fermenting fridge for a couple of lagers before the warmer months kick in.

Yeah thats what I'm planning on doing for the next month or two.


Doing my first AG lager this arvo;

3kg Pils
2kg Munich
100g Caramunich I

Hallertau @ 60 & 10 to about 25 IBU's

Wyeast 2633 Octoberfest @ 12*c

Mash ??? maybe 55/10 - 63/80 - 78/mash out

 

[Helles]

Just finished this into fermenters

Black APA / IPA


Type: All Grain
Batch Size: 110lt Boil Time: 90 min Brewhouse Efficiency: 80.00
Ingredients

9.00 kg Pale Malt, Maris Otter (5.9 EBC) 45.00 %
2.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 12.50 %
2.50 kg Rye Malt (Briess) (7.3 EBC) Grain 12.50 %
2.00 kg Vienna Malt (6.9 EBC) Grain 10.00 %
1.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 7.50 %
1.00 kg Carafa II (811.6 EBC) Grain 5.00 %
1.00 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.00 %
0.50 kg Chocolate Malt (886.5 EBC) Grain 2.50 %

50.00 gm Challenger [8.00 %] (90 min) (First Wort Hop)Hops 10.8 IBU
60.00 gm Mosiac [11.00 %] (60 min) Hops 17.9 IBU
60.00 gm Pacifica [5.50 %] (60 min) Hops 9.0 IBU
50.00 gm Pacifica [5.50 %] (10 min) Hops 1.5 IBU
50.00 gm Mosiac [11.00 %] (10 min) Hops 3.0 IBU
50.00 gm Pacifica [5.50 %] (5 min) Hops 1.2 IBU
50.00 gm Mosiac [11.00 %] (5 min) Hops 2.5 IBU
50.00 gm Mosiac [11.00 %] (Dry Hop 3 days) Hops -
50.00 gm Pacifica [5.40 %] (0 min) (Aroma Hop-Steep) Hops -
50.00 gm Mosiac [11.00 %] (0 min) (Aroma Hop-Steep) Hops -
50.00 gm Pacifica [5.50 %] (Dry Hop 3 days) Hops -
1.50 tsp Gypsum (Calcium Sulfate) (Mash 120.0 min)
2.00 tsp Calcium Chloride (Mash 120.0 min)
American Ale II (Wyeast Labs #1272) [Starter 3000 ml] Yeast-Ale


Beer Profile
Measured Original Gravity: 1.046 SG Bitterness: 45.9 IBU Est Color: 47.3 EBC


Mashed @ 67.0 C for 120 min ended up being 3 hrs

 

[chunckious]

It's AIPA time. Just mashed in.

American IPA

Batch Size (L): 19.0
Original Gravity (OG): 1.071
Final Gravity (FG): 1.018
Alcohol by Volume (ABV): 6.98 %
Bitterness (IBU): 65.1
Boil Time (Minutes): 90


4.926 kg Pale Ale Malt (80.57%)
0.719 kg Wheat Malt (11.76%)
0.272 kg Crystal 20 (4.45%)
0.197 kg Crystal 10 (3.22%)


16.0 g Columbus Pellet (13.9% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
21.0 g Cascade Pellet (6.2% Alpha) @ 20 Minutes (Boil) (1.1 g/L)
25.0 g Columbus Pellet (13.9% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
11.0 g Cascade Pellet (6.2% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
13.0 g Columbus Pellet (13.9% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
11.4 g Amarillo Pellet (8.2% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)
11.4 g Centennial Pellet (10.9% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)
11.4 g Columbus Pellet (13.9% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)



Single step Infusion at 66°C for 60 Minutes.
Fermented at 19°C with Wyeast 1272 - American Ale II

 

[A3k]

Brewed this AIPA this weekend. Really looking forward to drinking it.

I really need to get off my arse and clean out the mash tun and kettle.


Recipe: Als AIPA

Batch Size (fermenter): 24.00 l
OG: 1.060 SG
Color: 10.8 EBC
IBU: 57.8 IBUs
Brewhouse Efficiency: 80.00 %
Ingredients:

4.00 kg Pale Malt, Ale (Barrett Burston) 70.2 %
1.10 kg Munich I (Weyermann) (14.0 EBC) 19.3 %
0.30 kg Carafoam (Weyermann) (3.9 EBC) 5.3 %
0.30 kg Wheat Malt (Barrett Burston) (3.0 EBC) 5.3 %
4.00 g Gypsum
3.20 g Calcium Chloride

11.00 g Simcoe [13.80 %] @ 60 min 15.9 IBUs
10.00 g Cascade [5.60 %] @ 20 min 3.5 IBUs
10.00 g Columbus [13.10 %] @ 20 8.3 IBUs
23.00 g Cascade [5.60 %] @10 min 4.9 IBUs
17.40 g Simcoe [13.80 %] @ 10 min 9.1 IBUs
12.00 g Columbus [13.10 %] @ 10 min 6.0 IBUs
25.00 g Cascade [5.60 %] @ 5.0 min 2.9 IBUs
25.00 g Simcoe [13.80 %] @ 5.0 min 7.2 IBUs
25.00 g Cascade [5.60 %] Dry Hop 5.0 Days
25.00 g Simcoe [13.80 %] Dry Hop 5.0 Days

Danstar BRY-97 American West Coast Ale


Name Description Step Temperat Step Time
Mash In Add 19.10 l of water at 67.6 C 63.0 C 20 min
Saccharification heat to 70.0 C over 15 min 70.0 C 35 min
Mash Out Heat to 78.0 C over 10 min 78.0 C 5 min


Cheers,
Al

 

[lukiferj]

Put down this one today in preparation for IPA day next month.

Happy IPA Day
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.500
Total Hops (g): 190.00
Original Gravity (OG): 1.066 (°P): 16.1
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol by Volume (ABV): 6.48 %
Colour (SRM): 12.3 (EBC): 24.2
Bitterness (IBU): 109.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Pilsner (69.23%)
1.500 kg Munich I (23.08%)
0.300 kg Caramunich I (4.62%)
0.200 kg Caraaroma (3.08%)

Hop Bill
----------------
40.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Citra Pellet (11.1% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Citra Pellet (11.1% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
10.0 g Citra Pellet (11.1% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
20.0 g Centennial Pellet (9.7% Alpha) @ 10 Days (Dry Hop) (0.9 g/L)
20.0 g Citra Pellet (11.1% Alpha) @ 10 Days (Dry Hop) (0.9 g/L)
20.0 g Columbus Pellet (14.2% Alpha) @ 10 Days (Dry Hop) (0.9 g/L)

Misc Bill
----------------
0.5 g 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

 

[jyo]

This one tomorrow night. First brew in weeeeks.

ESB July 2013
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 9.800
Total Hops (g): 228.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.75 %
Colour (SRM): 11.0 (EBC): 21.7
Bitterness (IBU): 44.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 77
Boil Time (Minutes): 90

Grain Bill
----------------
8.000 kg Maris Otter Malt (81.63%)
1.000 kg Munich II (10.2%)
0.400 kg Bairds Dark Crystal (4.08%)
0.200 kg Acidulated Malt (2.04%)
0.200 kg Bairds Medium Crystal (2.04%)

Hop Bill
----------------
115.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (2.4 g/L)
30.0 g Styrian Golding Pellet (4.4% Alpha) @ 20 Minutes (Boil) (0.6 g/L)
40.0 g East Kent Golding Pellet (4.7% Alpha) @ 1 Minutes (Boil) (0.8 g/L)
20.0 g Styrian Golding Pellet (4.4% Alpha) @ whirlpool (Boil) (0.4 g/L)
23.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)

Misc Bill
----------------
2.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 70 Minutes.
Fermented at 20°C with Wyeast 1084 - Irish Ale

 

[Salt]

Had a great brewday on Sunday, being the first time I have done back to back brews. Everything went really well, and surprised myself with how much time a little planning/preparing can save. I normally take around 5.5hrs to knock out a 23Lt brew from Heating Strike through to pitch and clean down. Managed to get 2x 23Lt brews done in just shy of 8hours. Also managed to bottle a batch too.

1st Brew; India Red Ale - OG 1.070 - IBUs 70 - Hopped up with C Type Hop Blend hops. 30g @ 60, 150g @ 10 and plan to dry hop a further 70g
2nd Brew; American Pale Ale - OG 1.060 - IBUs 55 - Hopped all the way through with Citra and Centennial.

Bottled 47 bottles of Oatmeal Stout, including 7 of which that were split off into a 5Lt carboy and aged for 4 days on Roasted Coffee grounds. Tasted like a nice strong espresso at bottling.

I think I really need to invest in a kegging setup, not looking forward to bottling nearly 100 bottles (500mls) in about a months time!

 

[Dan Pratt]

Golden Ale - Midstrength

23Lt
OG - 1037
ABV - 3.5%
IBU - 24
EBC - 6
Boil - 60mins

Malts
Pilsner - 83%
Wheat - 13%
Carapils - 4%

Mash Schedule - 66c/60mins, 72c/10mins, 78c/15mins

Hops
Galaxy (14%) 19g for 40mins
Galaxy (14%) 28g - steeped at 80c for 20mins

Yeast
Rehydrated Us05

Ferment at 20c

 

[petesbrew]

Been brewing up a storm this autumn & winter, and just measured out another 3 grain bills.

Prague Weekender V3
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 4.26
Anticipated OG: 1.049 Plato: 12.052
Anticipated EBC: 7.6
Anticipated IBU: 42.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
93.9 4.00 kg. JWM Export Pilsner Australia 1.039 3
3.5 0.15 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
2.6 0.11 kg. Melanoidin Malt 1.033 69
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
23.00 g. B Saaz (Motueka) Pellet 6.00 25.0 60 min.
43.00 g. Czech Saaz Pellet 3.60 14.3 30 min.
23.00 g. Czech Saaz Pellet 3.60 3.0 10 min.
20.00 g. Czech Saaz Pellet 3.60 0.0 0 min.

Yeast
-----
White Labs WLP838 Southern German Lager

Sharon's Dubbel -102
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 8.47
Anticipated OG: 1.077 Plato: 18.736
Anticipated EBC: 76.8
Anticipated IBU: 21.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
71.5 6.05 kg. Pilsener Malt(2-Row) Continental Eu 1.035 2
6.6 0.56 kg. JWM Light Munich Australia 1.039 13
3.6 0.30 kg. Melanoidin Malt 1.033 69
4.1 0.35 kg. Special B Malt Belgian 1.030 236
2.4 0.20 kg. JWM Wheat Malt Australia 1.040 4
2.4 0.20 kg. JWM Chocolate Malt Australia 1.032 750
2.4 0.20 kg. Weyermann Caramunich III Germany 1.037 140
7.1 0.61 kg. Candi Sugar (dark) Generic 1.046 542
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Czech Saaz Pellet 6.60 21.7 60 min.

Yeast
-----
White Labs WLP500 Trappist Ale

Red Wedding Bitter 103
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.04
Anticipated OG: 1.046 Plato: 11.482
Anticipated EBC: 19.4
Anticipated IBU: 41.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
91.3 4.60 kg. JWM Traditional Ale Malt Australia 1.038 7
6.0 0.30 kg. Crystal 75L Great Britian 1.034 148
2.6 0.13 kg. Melanoidin Malt 1.033 69
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
41.16 g. Styrian Goldings Pellet 5.25 32.3 60 min.
16.95 g. Styrian Goldings Pellet 5.25 6.8 30 min.
16.95 g. Styrian Goldings Pellet 5.25 2.2 1 min.

Yeast
-----
White Labs WLP013 London Ale

 

[markjd]

Does cider count?

Ingredients:
- 20L Coles Smart Buy Apple Juice
- 1 lemon, juiced
- 2 tsp English breakfast tea
- 500g brown sugar
- 2 cups of water
- Lalvin K1V-1116 yeast

Method:
Bring the 2 cups of water to the boil and remove from heat. Add lemon juice, brown sugar, and English breakfast tea. Stir. Leave for 10 minutes.

Rehydrate yeast in 50ml water.

Add 20L of apple juice, boiled mixture, and yeast. Wrap fermenter lid in plastic wrap and secure with large elastic band. Shake fermenter vigorously.

 

[petesbrew]

Does cider count?

Ingredients:
- 20L Coles Smart Buy Apple Juice
- 1 lemon, juiced
- 2 tsp English breakfast tea
- 500g brown sugar
- 2 cups of water
- Lalvin K1V-1116 yeast

Method:
Bring the 2 cups of water to the boil and remove from heat. Add lemon juice, brown sugar, and English breakfast tea. Stir. Leave for 10 minutes.

Rehydrate yeast in 50ml water.

Add 20L of apple juice, boiled mixture, and yeast. Wrap fermenter lid in plastic wrap and secure with large elastic band. Shake fermenter vigorously.

Everything counts.

Gotta try another cider someday, but maybe a 1/2 batch. I'm not a big cider drinker.

 

[Judanero]

Cheeky arvo brew- as usual, did not go smoothly.

India Brown Lager?

66 IBU

6 kg Pilsener malt (Wey)
755g Caramunich 2
338g Vienna malt
100g Carafa 3

30g Simcoe @ 75
15g Galaxy @ 75

15g Galaxy @ 10
10g Amarillo @ 10
5g Simcoe @ 10
5g Warrior @ 10
20g Pacific gem @ 5
12g Pacifica @ 5
10g Motueka @ flameout
1 tsp yeast nutrient @ flameout

Mash in 68 for ~ 130 mins ( down to 62 at the end).... Not intentional mashing this long, got called out to a job 5 mins into mash.
mash out @ 78 for 10
100mins boil time

Pitch 2L starter of WLP940 Mexican Lager Yeast
Ferment @ 11 degrees
60 sec 02 injection to wort before pitching yeast
Total volume 23L (inc starter)

Original gravity 1.070 (Target 1.062)

So on top of the yeast underpitch and extended mash, after I took the gravity reading I forgot to put the stopper back in the hydrometer tube before putting the hydrometer back in.
Slow motion fall to the kitchen floor.
Rest In Pieces old trusty, 8 years isn't a bad innings.

 

[bradsbrew]

Have the HLT heating up for this one.

12-07-13 Session Mild
Mild
Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 8.300
Total Hops (g): 90.00
Original Gravity (OG): 1.033 (°P): 8.3
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 3.24 %
Colour (SRM): 15.5 (EBC): 30.5
Bitterness (IBU): 24.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90
Grain Bill
----------------
6.000 kg Pale Ale Malt (72.29%)
1.000 kg Pilsner (12.05%)
0.500 kg Wheat Malt (6.02%)
0.300 kg Chocolate, Pale (3.61%)
0.300 kg Roasted Barley (3.61%)
0.200 kg Crystal 120 (2.41%)
Hop Bill
----------------
20.0 g Victoria Pellet (18% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
35.0 g First Gold Pellet (7.9% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
35.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------

Fermented at 18°C with English yeast for 2 cubes, 1 cube to be coopers yeast
Notes
----------------
Step mash 52 for 10, 68 for 45, 78 for 10.
Recipe Generated with BrewMate

 

[Dan Pratt]

Grain Bill
----------------
6.000 kg Pale Ale Malt (72.29%)
1.000 kg Pilsner (12.05%)
0.500 kg Wheat Malt (6.02%)
0.300 kg Chocolate, Pale (3.61%)
0.300 kg Roasted Barley (3.61%)
0.200 kg Crystal 120 (2.41%)

Hi Bradsbrew,

This style has taken my interest lately.

Can you tell me, with 6kg already of Pale Ale malt, what will adding 1kg of Pilsner Malt do? Why not just 7kg of Ale malt??

 

[Arghonaut]

Just mashed in:

Cheeky ******* (American Amber Ale)

Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.80 %
Colour (SRM): 12.8 (EBC): 25.2
Bitterness (IBU): 53.9 (Average - No Chill Adjusted)

89% Pale Ale Malt
4.21% Caraaroma
3.56% Biscuit
3.24% Caraamber

0.7 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
2.6 g/L Chinook (13% Alpha) @ 0 Minutes (Boil)


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

Fermented at 18°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

 

[bradsbrew]

Hi Bradsbrew,

This style has taken my interest lately.

Can you tell me, with 6kg already of Pale Ale malt, what will adding 1kg of Pilsner Malt do? Why not just 7kg of Ale malt??

Hey Pratty, At 12% it should lend to a slight change of malt profile when compared against all ale malt, considering that I also have around 10% of specialty malts in there and the high mash temp I am aiming to get the body from the mash without the cloying texture that you can get from ale malts at that temp. The wheat is in there to assist the pilsner and to also assist head retention. Some do not believe the wheat helps in head retention but it's a habit I got into early in my brewing that I have not seen a need to get rid of.





Either that or I had a kg of pils to get rid of. :lol:

But seriously I don't get too caught up in the science of things but I do work on recipes using the results of previous brews.

Cheers

 

[Donske]

Brewing the first of 3 single hop pale ales tomorrow, really keen to see how this one goes.


Galaxy PA (American Pale Ale)

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 8.5 (EBC): 16.7
Bitterness (IBU): 44.5 (Average)

90.91% Pale Ale Malt
4.55% Carapils (Dextrine)
4.55% Crystal 60

0.5 g/L Mosiac (11% Alpha) @ 60 Minutes (Boil)
3.5 g/L Mosiac (11% Alpha) @ 10 Minutes (Boil)
1.5 g/L Mosiac (11% Alpha) @ 7 Days (Dry Hop)

0.5 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
0.1 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.8 g/L Yeast Nutrient @ 10 Minutes (Boil)

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

Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

 

[lukiferj]

Have the HLT heating up for this one.

12-07-13 Session Mild
Mild
Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 8.300
Total Hops (g): 90.00
Original Gravity (OG): 1.033 (°P): 8.3
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 3.24 %
Colour (SRM): 15.5 (EBC): 30.5
Bitterness (IBU): 24.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90
Grain Bill
----------------
6.000 kg Pale Ale Malt (72.29%)
1.000 kg Pilsner (12.05%)
0.500 kg Wheat Malt (6.02%)
0.300 kg Chocolate, Pale (3.61%)
0.300 kg Roasted Barley (3.61%)
0.200 kg Crystal 120 (2.41%)
Hop Bill
----------------
20.0 g Victoria Pellet (18% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
35.0 g First Gold Pellet (7.9% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
35.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
Fermented at 18°C with English yeast for 2 cubes, 1 cube to be coopers yeast
Notes
----------------
Step mash 52 for 10, 68 for 45, 78 for 10.
Recipe Generated with BrewMate

Looks the goods Brad. Have you used Victoria for bittering before?