What Are You Brewing III

[Effect]

Dogfish Head 60 Clone
Brew Type: All Grain Date: 21/03/2010
Style: American IPA Brewer: Phil
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 29.22 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 % Equipment: 55 Litre Willow Mashtun and 50 Litre Keggle
Actual Efficiency: 75.4 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
6.84 kg Pale Malt (2 Row) US (2.0 SRM) Grain 97.0 %
0.21 kg Amber Malt (50.8 SRM) Grain 3.0 %
25.00 gm Warrior [15.00%] (60 min) Hops 37.1 IBU
17.00 gm Simcoe [12.00%] (30 min) Hops 15.5 IBU
18.00 gm Amarillo Gold [8.00%] (35 min) Hops 10.6 IBU
15.00 gm Simcoe [12.00%] (Dry Hop 3 days) Hops -
35.00 gm Amarillo Gold [8.00%] (Dry Hop 3 days) Hops -
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale

Estimated Original Gravity: 1.065 SG (1.056-1.075 SG) Measured Original Gravity: 1.070 SG
Estimated Final Gravity: 1.019 SG (1.010-1.018 SG) Measured Final Gravity: 1.014 SG
Estimated Color: 6.7 SRM (6.0-15.0 SRM) Color [Color]
Bitterness: 63.2 IBU (40.0-65.0 IBU) Alpha Acid Units: 4.2 AAU
Estimated Alcohol by Volume: 6.1 % (5.5-7.5 %) Actual Alcohol by Volume: 7.3 %
Actual Calories: 668 cal/l

 

[bconnery]

My next attempt for the Babbs Chocolate Beer Mash Paddle.

Chocolate Sour Orange Belgian
My sour orange belgian with a chocolate hit

Recipe: Sour Orange Choc Belgian
Brewer: Mooshells
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 33.00 L
Estimated OG: 1.066 SG
Estimated Color: 42.0 EBC
Estimated IBU: 21.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3500.00 gm Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 54.95 %
1800.00 gm Munich I (Weyermann) (14.0 EBC) Grain 28.26 %
300.00 gm Oats, Golden Naked (Simpsons) (15.0 EBC) Grain 4.71 %
300.00 gm Special B Malt (300.0 EBC) Grain 4.71 %
170.00 gm Carafa Special I (Weyermann) (630.4 EBC) Grain 2.67 %
15.00 gm Southern Cross [14.80 %] (45 min) Hops 21.7 IBU
5.00 items Sour Orange Rind (Boil 75.0 min) Misc
500.00 gm Dark Chocolate (Boil 60.0 min) Misc
800.00 ml Sour Orange Juice (Boil 5.0 min) Misc
800.00 ml Sour Orange Juice (Boil 75.0 min) Misc
300.00 gm Brown Sugar, Light (50.0 EBC) Sugar 4.71 %
1 Pkgs Belgian Schelde (Wyeast Labs #3655PC) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 6070.00 gm
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 18.00 L of water at 70.5 C 65.0 C


Notes:
------
Caramelized brown sugar and 800ml juice and 5tsp rind with some water. Added 100g Dark chocolate. Added 2L first runnings and boiled for 90 mins.
Boiled 800ml juice for 2 minutes. Added @end.

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

 

[glennheinzel]

I'm just about to mash out the following Saison:

Grandma's Farm Ale MkII

Size: 19.0 L
Efficiency: 70.0%

Original Gravity: 1.053
Terminal Gravity: 1.007
Alcohol: 5.87%
Bitterness: 32.7

Ingredients:
3.5 kg Malt Craft Export Pilsner Malt
0.5 kg Torrified Wheat
0.5 kg Golden Naked Oats
0.5 kg Rye Malt

20.0 g B Saaz (7.9%) - added during boil, boiled 60 min
10.0 g B Saaz (7.9%) - added during boil, boiled 20.0 min
10.0 g Nelson Sauvin (11.5%) - added during boil, boiled 10.0 min
10.0 g Nelson Sauvin (11.5%) - added during boil, boiled 0.0 min

Wyeast WY3711 French Saison WY3711

 

[Effect]

BTP Amarillo Pale Ale
Brew Type: All Grain Date: 22/03/2010
Style: American Pale Ale Brewer: Phil
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 29.41 L Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: 55 Litre Willow Mashtun and 50 Litre Keggle
Actual Efficiency: 70.0 %
Taste Rating (50 possible points): 0.0

Ingredients Amount Item Type % or IBU
6.21 kg Pale Malt (2 Row) US (2.0 SRM) Grain 95.0 %
0.32 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5.0 %
201.34 gm Amarillo [8.00%] (10 min) Hops 60.0 IBU
1 Pkgs Pacman (Wyeast #1764) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.060 SG (1.045-1.056 SG) Measured Original Gravity: 1.060 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG) Measured Final Gravity: 1.014 SG
Estimated Color: 4.3 SRM (4.0-11.0 SRM) Color [Color]
Bitterness: 60.0 IBU (20.0-40.0 IBU) Alpha Acid Units: 0.0 AAU
Estimated Alcohol by Volume: 6.0 % (4.5-5.7 %) Actual Alcohol by Volume: 6.0 %
Actual Calories: 568 cal/l


Mash Profile Name: Decoction Mash Out, Medium Body Mash Tun Weight: 0.00 kg
Mash Grain Weight: 6.53 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 18.65 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 17.30 L of water at 73.4 C 67.0 C 60 min
Mash Out Decoct 6.53 L of mash and boil it 77.0 C 10 min

 

[Effect]

8.7 g/l at 10 min...

Chilling right now and then the clean up...all done by 2:30.

Cheers
Phil

 

[drsmurto]

8.7 g/l at 10 min...

Chilling right now and then the clean up...all done by 2:30.

Cheers
Phil

How's the new chiller?

Keen to taste these beers.

 

[DiscoStu]

Brewed yesterday and will be pitching the yeast starter tonight

Recipe: AG19 - Heathcote Mild v2
Brewer: Stuart
Style: Mild
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 32.27 L
Estimated OG: 1.036 SG
Estimated Color: 36.1 EBC
Estimated IBU: 21.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.20 kg Pale Malt Grain 77.11 %
0.30 kg Brown Malt (Bairds) (180.0 EBC) Grain 7.23 %
0.30 kg Crystal, Light (Joe White) (141.8 EBC) Grain 7.23 %
0.20 kg Barley, Flaked (Joe White) (3.3 EBC) Grain 4.82 %
0.15 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 3.61 %
15.00 gm Target [9.00 %] (60 min) Hops 14.7 IBU
5.00 gm Goldings, East Kent [5.10 %] (60 min) Hops 2.8 IBU
18.00 gm Goldings, East Kent [5.10 %] (10 min) Hops 3.6 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.09 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) 1L starter

 

[Effect]

How's the new chiller?

Keen to taste these beers.

Chiller is going fantastic. These past 2 days have been quite hot (i.e. tap water is warmer than normal) and have been able to get both the IPA and the PA down to 30 degrees no problems. In winter I would be hoping to be hitting pitching temp straight away!

I'll be doing the 10 min addition style beer again, have a few planned. Columbus, Centennial and probably some NZ flower varieties (Pacific Gem, Nelson Sauvin). It all really depends how this one turns out. I'll bring some tasters of them to the case swap for everyone to sample...if it turns out nice, then I will make a batch for the swap, but will have the irish red as a back up! (or should I do a raven and chuck 2 beers in the swap? :lol

The big addition of hops is quite breathtaking. It looks very similar to how maybe a witches cauldron would look like...

Cheers
Phil

 

[grod5]

8.7 g/l at 10 min...

Chilling right now and then the clean up...all done by 2:30.

Phillip,

I was thinking of this same thing with the late hop only addition, but I chickened out and had a 60 min Magnum touch-up (and sneeky 15 min cascade helper). let me know how it turns out caus I may go that way shortly.

daniel

 

[Effect]

Phillip,

I was thinking of this same thing with the late hop only addition, but I chickened out and had a 60 min Magnum touch-up (and sneeky 15 min cascade helper). let me know how it turns out caus I may go that way shortly.

daniel

Keep a close eye on the 'whats in the glass thread in 2 months time then! I'll be quite honest about the beer as well. If it turns out grassy or disgusting because of all the hops, I won't lead you up the garden path!

Cheers
Phil

 

[Bizier]

My next attempt for the Babbs Chocolate Beer Mash Paddle.

Chocolate Sour Orange Belgian
My sour orange belgian with a chocolate hit

Recipe: Sour Orange Choc Belgian
Brewer: Mooshells
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 33.00 L
Estimated OG: 1.066 SG
Estimated Color: 42.0 EBC
Estimated IBU: 21.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3500.00 gm Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 54.95 %
1800.00 gm Munich I (Weyermann) (14.0 EBC) Grain 28.26 %
300.00 gm Oats, Golden Naked (Simpsons) (15.0 EBC) Grain 4.71 %
300.00 gm Special B Malt (300.0 EBC) Grain 4.71 %
170.00 gm Carafa Special I (Weyermann) (630.4 EBC) Grain 2.67 %
15.00 gm Southern Cross [14.80 %] (45 min) Hops 21.7 IBU
5.00 items Sour Orange Rind (Boil 75.0 min) Misc
500.00 gm Dark Chocolate (Boil 60.0 min) Misc
800.00 ml Sour Orange Juice (Boil 5.0 min) Misc
800.00 ml Sour Orange Juice (Boil 75.0 min) Misc
300.00 gm Brown Sugar, Light (50.0 EBC) Sugar 4.71 %
1 Pkgs Belgian Schelde (Wyeast Labs #3655PC) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 6070.00 gm
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 18.00 L of water at 70.5 C 65.0 C


Notes:
------
Caramelized brown sugar and 800ml juice and 5tsp rind with some water. Added 100g Dark chocolate. Added 2L first runnings and boiled for 90 mins.
Boiled 800ml juice for 2 minutes. Added @end.

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

Interesting stuff there
I just did a blonde (um) with the Schelde, and I found it great with no real effort, though I did get a pretty quick autolysis character off it after a few days warm when I was trying to dry my beer out. I underestimated the metabolism of this yeast.

 

[bconnery]

Interesting stuff there
I just did a blonde (um) with the Schelde, and I found it great with no real effort, though I did get a pretty quick autolysis character off it after a few days warm when I was trying to dry my beer out. I underestimated the metabolism of this yeast.

So what temp did you go with for the bulk of fermentation Bizier? I've got it set at 20 at the moment, but it's early days so I've got time to adjust before too much has gone on.

I'll want this beer to dry out a little but it isn't super important.

To be honest I didn't select this yeast for any really strong reason, just that the sour orange beer, I've made a version of this a few times now, works best with a good belgian yeast, and I couldn't decide what else I wanted to make, so I went for a yeast that looked like it had a few different beers in it.
I'll probably use this one again for the initial ferment of something sour, but I haven't decided for sure yet.

 

[argon]

Just pitched a double batch of my Dark Ale. Something nice for Autumn... mmm dark beer... too many hoppy pales lately

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dark Ale
Brewer: Argon
Asst Brewer:
Style: Dark Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 34.00 L
Boil Size: 41.12 L
Estimated OG: 1.049 SG
Estimated Color: 29.0 SRM
Estimated IBU: 33.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.32 kg Munich Malt (9.0 SRM) Grain 55.36 %
2.70 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 34.60 %
0.32 kg Carafa II (412.0 SRM) Grain 4.15 %
0.32 kg Chocolate Malt (350.0 SRM) Grain 4.15 %
0.13 kg Caraaroma (130.0 SRM) Grain 1.73 %
25.00 gm Chinook [11.40 %] (60 min) Hops 20.6 IBU
13.80 gm Goldings, East Kent [5.92 %] (60 min) Hops 5.9 IBU
15.00 gm Cascade [5.50 %] (Dry Hop 3 days) Hops -
25.50 gm Cascade [5.50 %] (20 min) Hops 6.1 IBU
10.00 gm Cascade [5.50 %] (5 min) Hops 0.8 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Salt (Mash 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 7.80 kg

 

[Barley Belly]

Double brew day and early start for me

Just mashing in this:-


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 63 German Golden Ale
Brewer: Adam
Asst Brewer:
Style: English Pale Ale/Strong Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 28.48 L
Estimated OG: 1.051 SG
Estimated Color: 15.3 EBC
Estimated IBU: 19.7 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg MaltEurop Australia Ale (3.5 EBC) Grain 47.2 %
2.50 kg Munich Light (Weyermann) (14.0 EBC) Grain 47.2 %
0.20 kg Carahell (Weyermann) (25.0 EBC) Grain 3.8 %
0.10 kg Caramunich I (Weyermann) (90.0 EBC) Grain 1.9 %
15.00 gm Magnum [13.00%] (40 min) Hops 19.7 IBU
20.00 gm Tettnang [4.90%] (0 min) Hops -
20.00 gm Tettnang [4.90%] (0 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Harvested 500ml Starter (Fermentis #US-05) Yeast-Ale

 

[Barley Belly]

Then following it up with this:-


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 64 UK Pale Ale
Brewer: Adam
Asst Brewer:
Style: English Special or Best Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 28.48 L
Estimated OG: 1.050 SG
Estimated Color: 12.3 EBC
Estimated IBU: 15.2 IBU
Brewhouse Efficiency: 68.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg MaltEurop Australia Ale (3.5 EBC) Grain 57.1 %
2.00 kg Vienna Malt (Weyermann) (7.0 EBC) Grain 38.1 %
0.25 kg Caraamber (Weyermann) (70.0 EBC) Grain 4.8 %
20.00 gm Northern Brewer [7.50%] (40 min) Hops 15.2 IBU
15.00 gm Challenger [5.60%] (0 min) Hops -
15.00 gm Challenger [5.60%] (0 min) (Aroma Hop-Steep)Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Harvested 500ml Starter (Fermentis #US-05) Yeast-Ale

 

[MCT]

Got this one fermenting atm, smells great. Should be good for 2011 winter.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Wee Heavy
Brewer: Mick
Asst Brewer:
Style: Strong Scotch Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.93 L
Estimated OG: 1.088 SG
Estimated Color: 19.5 SRM
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Pale Malt, Galaxy (Barrett Burston) (1.5 SGrain 84.03 %
0.45 kg Oats, Flaked (1.0 SRM) Grain 5.40 %
0.30 kg Crystal (Joe White) (72.0 SRM) Grain 3.60 %
0.25 kg Brown Malt (65.0 SRM) Grain 3.00 %
0.25 kg Carared (Weyermann) (24.0 SRM) Grain 3.00 %
0.08 kg Roasted Barley (Joe White) (710.0 SRM) Grain 0.96 %
35.00 gm Pride of Ringwood [9.30 %] (60 min) Hops 26.3 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 8.33 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 21.72 L of water at 76.3 C 66.0 C

 

[praxis178]

I'm going to be putting this one, or one VERY similar to it, down in about two weeks time when I have a fermenter free, now this is my first foray into smoked malt usage, so I'd like some input on the below recipe! The idea is that it start to be ready about August, but drinking really well for the X-mass booze fest that is my family's take on the season.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Olde Smoky Stout
Brewer: Thomas Janstrom
Asst Brewer:
Style: Imperial stout
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 42.00 L
Estimated OG: 1.076 SG
Estimated Color: 102.6 EBC
Estimated IBU: 63.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.25 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 23.1 %
1.75 kg Cara-Pils/Dextrine (3.9 EBC) Grain 15.4 %
2.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 25.6 %
2.00 kg Wheat Malt, Ger (3.9 EBC) Grain 20.5 %
0.50 kg Black (Patent) Malt (985.0 EBC) Grain 5.1 %
0.50 kg Peat Smoked Malt (5.5 EBC) Grain 5.1 %
0.50 kg Roasted Barley (591.0 EBC) Grain 5.1 %
50.00 gm Centennial [10.00%] (60 min) Hops 40.9 IBU
30.00 gm Progress [6.30%] (40 min) Hops 13.6 IBU
25.00 gm Cluster [7.00%] (20 min) Hops 8.7 IBU
15.00 gm Hallertauer Hersbrucker [4.00%] (5 min) (Hops -
15.00 gm Williamette [5.50%] (5 min) (Aroma Hop-StHops -
7.00 gm Licoric root (Boil 10.0 min) Misc
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 9.75 kg
----------------------------
Name Description Step Temp Step Time
Protein Rest Add 25.43 L of water at 54.0 C 50.0 C 30 min
Saccharification Heat to 70.0 C over 15 min 70.0 C 30 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

I made a couple of late changes, after I uploaded the file and did all the cut and paste and am too lazy to re-do it so there are ingredients out of order up there, like varied the amount of cara-pils and base malt (which incidentally will be Barret Burston pale malt now).

So any thoughts, more peated malt? Less?

View attachment Olde_Smoky_Stout.txt

 

[Pete2501]

I did two beers last night before indoor cricket. I was pretty chuffed I pumped both out so quickly. Ones a kit & bit the other was an extract.

1.7kg Coopers Pale Ale
750g dextrose
500g light malt extract
250g maltodextrin
300g 60l crystal steeped
40g Cascade @ 7mins
2 hop plugs dry hopped for 5 days
US05 Yeast
Fermenting @ 19C

1.7kg Wheat malt extract
750g dextrose
500g light malt extract
250g maltodextrin
300g 60l crystal steeped
15g Amarillo @ 60mins
20g Amarillo @ 40mins
20g Amarillo @ 10mins
45g Amarillo dry hopped for 5 days
1.5L US05 Yeast starter
Fermenting at 17C

Cheers.

 

[barls]

just finished brewing and cubed my funky swap beer
Batch 1 of bugeater munich barley wine- modified copy

Selected Style and BJCP Guidelines
19C-Strong Ale-American Barleywine

Minimum OG: 1.080 SG Maximum OG: 1.120 SG
Minimum FG: 1.016 SG Maximum FG: 1.030 SG
Minimum IBU: 50 IBU Maximum IBU: 120 IBU
Minimum Color: 10.0 SRM Maximum Color: 19.0 SRM


Recipe Overview
Target Wort Volume Before Boil: 32.00 l Actual Wort Volume Before Boil: 35.00 l
Target Wort Volume After Boil: 20.00 l Actual Wort Volume After Boil: 20.00 l
Target Volume Transferred: 20.00 l Actual Volume Transferred: 20.00 l
Target Volume At Pitching: 20.00 l Actual Volume At Pitching: 20.00 l
Target Volume Of Finished Beer: 19.00 l Actual Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.067 SG Actual Pre-Boil Gravity: 1.055 SG
Target OG: 1.114 SG Actual OG: 1.089 SG
Target FG: 1.023 SG Actual FG: -No Record-
Target Apparent Attenuation:: 78.3 % Actual Apparent Attenuation: 100.0 %
Target ABV: 12.4 % Actual ABV: 12.0 %
Target ABW: 9.6 % Actual ABW: 9.5 %
Target IBU (using Tinseth): 80.8 IBU Actual IBU: 89.8 IBU
Target Color (using Morey): 12.7 SRM Actual Color: 12.7 SRM
Target Mash Efficiency: 80.0 % Actual Mash Efficiency: 72.1 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC


Fermentables
Ingredient Amount % MCU When
German Munich Malt 7.480 kg 82.5 % 17.2 In Mash/Steeped
UK Oat Malt 0.790 kg 8.7 % 0.7 In Mash/Steeped
German CaraMunich I 0.200 kg 2.2 % 2.9 In Mash/Steeped
German Vienna Malt 0.200 kg 2.2 % 0.3 In Mash/Steeped
Sugar - Turbinado 0.400 kg 4.4 % 1.7 End Of Boil


Hops
Variety Alpha Amount IBU Form When
NZ Southern Cross 15.9 % 16 g 26.5 Loose Whole Hops First Wort Hopped
NZ Sticklebract 13.5 % 37 g 54.3 Loose Pellet Hops 60 Min From End


Other Ingredients
Ingredient Amount When


Yeast
Wyeast 9097 - Old Ale Blend


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 13 Total Magnesium (ppm): 5
Total Sodium (ppm): 13 Total Sulfate (ppm): 10
Total Chloride(ppm): 27 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: bugeater barley wine

Step Type Temperature Duration
Rest at 64 degC 90
Raise to and Mash out at 82 degC 10

 

[Quintrex]

just finished brewing and cubed my funky swap beer
Batch 1 of bugeater munich barley wine- modified copy

Sounds good and interesting barls! I still haven't cracked the old ale from the first swap yet, maybe this weekend.