What Are You Brewing III

[fraser_john]

01-Apr-2010 Best Bitter

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Thursday April 01, 2010
Head Brewer: John M Fraser
Asst Brewer:
Recipe: Best Bitter

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

Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (Kg): 4.25
Anticipated OG: 1.045 Plato: 11.30
Anticipated EBC: 27.4
Anticipated IBU: 33.9
Brewhouse Efficiency: 90 %
Wort Boil Time: 60 Minutes

Actual OG: 1.045 Plato: 11.08
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.34 by Volume: 4.27 From Measured Gravities.
ADF: 72.3 RDF 60.1 Apparent & Real Degree of Fermentation.



Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
82.4 3.50 kg. JWM Traditional Ale Malt Australia 1.038 8
11.8 0.50 kg. Amber Malt Great Britain 1.032 92
5.9 0.25 kg. Crystal 105L Great Britain 1.033 277

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
17.00 g. Magnum Pellet 14.00 30.1 60 min.
14.00 g. Goldings - E.K. Whole 4.75 2.0 15 min.
7.00 g. Wye Challenger Pellet 7.50 1.8 15 min.
14.00 g. Goldings - E.K. Whole 4.75 0.0 Dry Hop
14.00 g. Goldings - E.K. Whole 4.75 0.0 Dry Hop


Yeast
-----

Danstar Windsor



Mash Notes
----------

Rainwater base, to mash add

4gm Chalk

2.5 gm Calcium chloride

3gm Epsom
Salt

0.5 grm Baking soda



Mash pH 5.3 @ 40c, ATC applied



Acidified sp
arge water to pH 5.3

 

[kirem]

looks good FJ.

 

[drsmurto]

Sparging an Imperial Landlord(tm)

Meantime IPA meets Timothy Taylors Landlord. :chug:

6.75 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 73.36 %
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 21.74 %
0.45 kg Crystal, Medium (Bairds) (120.0 EBC) Grain 4.90 %
60.00 gm First Gold [7.90 %] (60 min) Hops 45.0 IBU
20.00 gm Goldings, East Kent [5.10 %] (20 min) Hops 5.9 IBU
20.00 gm Fuggles [3.90 %] (20 min) Hops 4.5 IBU
20.00 gm Styrian Goldings [4.80 %] (20 min) Hops 5.5 IBU
25.00 gm Goldings, East Kent [5.10 %] (10 min) Hops 4.4 IBU
25.00 gm Styrian Goldings [4.80 %] (10 min) Hops 4.1 IBU
25.00 gm Fuggles [3.90 %] (10 min) Hops 3.4 IBU
30.00 gm Goldings, East Kent [5.10 %] (0 min) Hops -
30.00 gm Styrian Goldings [4.60 %] (0 min) Hops -
30.00 gm Fuggles [3.90 %] (0 min) Hops -
20.00 gm Goldings, East Kent [4.50 %] (Dry Hop 14 days) Hops -
20.00 gm Styrian Goldings [4.70 %] (Dry Hop 14 days) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
5.00 gm Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs British Cask Ale (Wyeast Labs #1026)

20L
OG 1.078
IBU 73
EBC 23

 

[under]

Going to give this a bang in the next week or so. Going to ferment with Nottingham at around the 14 deg mark and see how it turns out.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 14 - Willy's Lager
Brewer: Dazza
Asst Brewer:
Style: Lite American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.00 L
Estimated OG: 1.049 SG
Estimated Color: 6.1 EBC
Estimated IBU: 20.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 70.00 %
0.75 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 15.00 %
0.75 kg Rice, Flaked (2.0 EBC) Grain 15.00 %
25.00 gm Williamette [4.30 %] (60 min) Hops 11.6 IBU
25.00 gm Williamette [4.30 %] (30 min) Hops 8.9 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

 

[boingk]

Holy crap, Smurto - thats a hellava brew!

Another kits and bits for me:

1.7kg Coopers Lager kit (always find they're a good base to mess with with stuff all malt profile and ~20IBU @ 22L)
500g LDME
300g sugaz
250g JW Munich
38g Hallertau [3%] @ 15min
12g Hallertau [3%] dry for 4 days before bottling.

Ferment volume of 22L @ 22~24'C with Coopers kit yeast

- boingk

 

[manticle]

Tomorrow:
Youngs special London ale clone attempt (VIC case swap tester):

English Strong (Extra Special) Bitter
Type: All grain
Size: 22 liters
Color: 16 HCU (~10 SRM)
Bitterness: 36 IBU
OG: 1.060
FG: 1.012
Alcohol: 6.2% v/v (4.9% w/w)
Grain: 5.5kg Simpson's Marris Otter
500g JW crystal 50-60L
250g biscuit

Mash: 70% efficiency, 67 degrees, 90 minutes
Boil: 90 minutes, SG 1.044, 30 liters
Hops: 25g Fuggles (4.75% AA, 90 min.)
25g Kent Goldings (5% AA, 90 min.)
20g Kent Goldings (5% AA, 10 min.)
Dry Hop: 10g target in secondary for 7 days
10g East Kent Goldings 7 days

3 L starter WY 1318 (London Ale III)

Caramelise 2 L wort (reduce to 300 mL) and add back to boil.

Salt adjustments
Mash:
2g calcium sulfate
1g Calcium Chloride
3 g Calcium Carbonate

Boil:

2g Calcium sulfate
1g Calcium Chloride
3 g Calcium Carbonate

My first attempt at water chemistry adjustment, very kindly worked out for me by Chris at Grain/Grape.

Saturday:

Style: Oatmeal Stout
Type: All grain
Size: 23 liters
Color:151 HCU (~47 SRM)
Bitterness: 35 IBU
OG: 1.067
FG: 1.015
Alcohol: 6.7% v/v (5.2% w/w)
Grain: 6kg JW ale
250g Dingemans biscuit
150g JW crystal 135-165L
150g JW chocolate
100g JW black patent
500g Roasted barley
500g lightly toasted raw oats
Mash: 67 deg C, 70% efficiency, 60 mins
Boil: 60 minutes SG 1.051 30 liters
Hops: 40g Fuggles (4.75% AA, 60 min.)
20g Kent Goldings (5% AA, 60 min.)
10g Fuggles (4.75% AA, 20 min.)
10g Kent Goldings (5% AA, 20 min.)

WY London Ale III or WY Irish Ale

 

[j1gsaw]

Tomorrow:
Young's special London ale clone attempt (VIC case swap tester):

English Strong (Extra Special) Bitter
Type: All grain
Size: 22 liters
Color: 16 HCU (~10 SRM)
Bitterness: 36 IBU
OG: 1.060
FG: 1.012
Alcohol: 6.2% v/v (4.9% w/w)
Grain: 5.5kg Simpson's Marris Otter
500g JW crystal 50-60L
250g biscuit

Mash: 70% efficiency, 67 degrees, 90 minutes
Boil: 90 minutes, SG 1.044, 30 liters
Hops: 25g Fuggles (4.75% AA, 90 min.)
25g Kent Goldings (5% AA, 90 min.)
20g Kent Goldings (5% AA, 10 min.)
Dry Hop: 10g target in secondary for 7 days
10g East Kent Goldings 7 days

3 L starter WY 1318 (London Ale III)

Caramelise 2 L wort (reduce to 300 mL) and add back to boil.

Salt adjustments
Mash:
2g calcium sulfate
1g Calcium Chloride
3 g Calcium Carbonate

Boil:

2g Calcium sulfate
1g Calcium Chloride
3 g Calcium Carbonate

My first attempt at water chemistry adjustment, very kindly worked out for me by Chris at Grain/Grape.

Saturday:

Style: Oatmeal Stout
Type: All grain
Size: 23 liters
Color:151 HCU (~47 SRM)
Bitterness: 35 IBU
OG: 1.067
FG: 1.015
Alcohol: 6.7% v/v (5.2% w/w)
Grain: 6kg JW ale
250g Dingemans biscuit
150g JW crystal 135-165L
150g JW chocolate
100g JW black patent
500g Roasted barley
500g lightly toasted raw oats
Mash: 67 deg C, 70% efficiency, 60 mins
Boil: 60 minutes SG 1.051 30 liters
Hops: 40g Fuggles (4.75% AA, 60 min.)
20g Kent Goldings (5% AA, 60 min.)
10g Fuggles (4.75% AA, 20 min.)
10g Kent Goldings (5% AA, 20 min.)

WY London Ale III or WY Irish Ale

keen to see how the london ale turns out mate. keep us posted.

 

[praxis178]

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Sorachi bitters
Brewer: Thomas Janstrom
Asst Brewer: Peter Janstrom
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 34.00 L
Estimated OG: 1.047 SG
Estimated Color: 8.7 EBC
Estimated IBU: 37.9 IBU
Brewhouse Efficiency: 82.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 87.4 %
0.55 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 10.7 %
0.10 kg Brown Malt (128.1 EBC) Grain 1.9 %
23.30 gm Sorachi Ace [12.10%] (80 min) Hops 27.0 IBU
20.00 gm Sorachi Ace [12.10%] (15 min) Hops 10.9 IBU
20.00 gm Sorachi Ace [12.10%] (0 min) (Aroma Hop-SHops -
1 Pkgs Cooper Ale (Coopers #-) [Starter 1000 ml] Yeast-Ale

and

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Blonde Belgian Rye
Brewer: Thomas Janstrom
Asst Brewer:
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 22.89 L
Estimated OG: 1.068 SG
Estimated Color: 8.5 EBC
Estimated IBU: 23.4 IBU
Brewhouse Efficiency: 95.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.30 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 71.3 %
0.65 kg Rye Malt (9.3 EBC) Grain 14.1 %
0.09 kg Melanoiden Malt (39.4 EBC) Grain 1.9 %
26.93 gm Styrian Goldings [4.30%] (90 min) Hops 13.1 IBU
13.46 gm Styrian Goldings [4.30%] (60 min) Hops 6.1 IBU
17.95 gm Hallertauer Hersbrucker [6.00%] (10 min) Hops 4.1 IBU
0.01 kg Irish Moss (Boil 10.0 min) Misc
0.59 kg Cane (Beet) Sugar (0.0 EBC) Sugar 12.8 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale

Should be a fun weekend! :beer:

 

[fraser_john]

Australian Old, extra dark

A ProMash Brewing Session - Recipe Details Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 3.68
Anticipated OG: 1.048 Plato: 11.98
Anticipated EBC: 83.2
Anticipated IBU: 23.0
Brewhouse Efficiency: 93 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
84.4 3.11 kg. JWM Traditional Ale Malt Australia 1.038 8
5.6 0.20 kg. Weyermann Carafa Special I Germany 1.036 1277
4.4 0.16 kg. Chocolate Malt America 1.029 926
3.3 0.12 kg. Crystal 105L Great Britain 1.033 277
2.2 0.08 kg. Black Malt Belgium 1.030 1589

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
16.92 g. Pride of Ringwood Whole 10.00 23.0 60 min.


Yeast
-----

WYeast 1056 Amercan Ale/Chico

 

[fraser_john]

02-Apr-2010 CAP - homegrown corn

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Friday April 02, 2010
Head Brewer: John M Fraser
Asst Brewer:
Recipe: CAP - homegrown corn

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (Kg): 4.00
Anticipated OG: 1.053 Plato: 13.00
Anticipated EBC: 5.6
Anticipated IBU: 32.1
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes

Actual OG: 1.052 Plato: 12.76
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 4.07 by Volume: 5.21 From Measured Gravities.
ADF: 75.9 RDF 63.2 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 88 %
Anticipated Points From Mash: 52.57
Actual Points From Mash: 51.55


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
25.0 1.00 kg. Flaked Corn (Maize) America 1.040 0
75.0 3.00 kg. Weyermann Pilsner Germany 1.038 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Pellet 14.00 22.7 90 min.
20.00 g. Hallertauer Mittelfruh Pellet 4.50 4.5 20 min.
20.00 g. Hallertauer Mittelfruh Pellet 4.50 2.7 10 min.
20.00 g. Hallertauer Mittelfruh Pellet 4.50 2.2 5 min.
20.00 g. Hallertauer Mittelfruh Pellet 4.50 0.0 0 min.


Yeast
-----
Swiss lager

 

[scrumpy]

just mashed in brew #2 for tis long weekend.....this ones for the missus 30th birthday bash...
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: new horizon amber!!!!
Brewer: Daniel
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.051 SG
Estimated Color: 22.7 EBC
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.81 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 77.01 %
0.41 kg Munich Malt (17.7 EBC) Grain 8.27 %
0.31 kg Bairds Crystal Malt 60 EBC (60.0 EBC) Grain 6.25 %
0.21 kg bairds Amber Malt (43.3 EBC) Grain 4.24 %
0.21 kg Bairds Dark CrystalMalt (236.4 EBC) Grain 4.23 %
25.78 gm Horizon [9.70 %] (60 min) Hops 27.5 IBU
10.59 gm Cascade [7.80 %] (10 min) Hops 3.3 IBU
10.57 gm Centennial [9.70 %] (10 min) Hops 4.1 IBU
7.00 gm Cascade [7.80 %] (0 min) Hops -
7.00 gm Centennial [9.70 %] (0 min) Hops -
1 Pkgs American Ale US05 (dried) Yeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 4.95 kg
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 12.91 L of water at 78.2 C 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C


Notes:
------


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

 

[Fourstar]

Test run for my July case swap amber ale. Done a smaller version of it to see if she is as expected. Wort tastes supurb! The actual swap will be ramped to 6.5% and 40IBU~ B)

Little Sister Flat Tyre Case Swap Jul '10
American Amber Ale

Type: All Grain
Date: 2/04/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
4.00 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 73.39 %
0.35 kg Biscuit Malt (23.0 SRM) Grain 6.42 %
0.35 kg Carafoam (Weyermann) (2.0 SRM) Grain 6.42 %
0.35 kg Caramalt (Joe White) (17.3 SRM) Grain 6.42 %
0.35 kg Munich I (Weyermann) (7.1 SRM) Grain 6.42 %
0.05 kg Carafa Special III (Weyermann) (470.0 SRM) Grain 0.92 %
10.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 14.5 IBU
20.00 gm Simcoe [12.20 %] (20 min) Hops 16.1 IBU
30.00 gm Simcoe [12.20 %] (0 min) Hops -
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.80 %
Bitterness: 30.6 IBU
Est Color: 10.5 SRM

Mash Profile
60 min Mash In Add 15.70 L of water at 72.9 C 67.0 C
10 min Mash Out Add 8.72 L of water at 85.2 C 73.0 C

 

[Steve]

Heating the water for a double batch

8kg JW Ale
1kg Vienna
500gms Caramunich II

Styrian Goldings to 25 IBUs @ 60 and 15.

One batch WLP550 the other S189 :huh:

Cheers
Steve

 

[yardy]

just mashed in JZ irish red

4.500 MO
0.170 pale crys
0.170 dark crys
0.170 roast barley

EKG and wyeast 1968

cheers

 

[randyrob]

House Saison

Original Gravity (OG): 1.050
Colour (SRM): 4.5
Bitterness (IBU): 25.6

75% Pale Ale Malt
10% Dextrose
5% Wheat Malt
5% Kibbled Wheat
5% Flaked Oats

0.6 g/l Magnum (14.4% Alpha) @ 60 Minutes (Boil)

Single step Infusion at 66C for 90 Minutes. Boil for 90 Minutes

Start Ferment at 20c, Gradually Let Rise to 28c with Wyeast 3726 - Farmhouse Ale

Recipe Generated with BrewMate

 

[brendanos]

American Wheat Ale

1.8kg JW Wheat Malt (50%)
1.9kg Galaxy Ale Malt (50%)

60 min mash at 67 in 3L/kg

Preboil 24L (85C) @ 1.042 (10.7P)

80 min boil

60 min 23g Saaz 3.6% (10IBU)
60 min 22g Sterling 3.9% (10IBU)
20 min yeast nut + whirlfloc
0 min 10g Sterling 3.9%
0 min 5g Saaz 3.6%
0 min 5g Galaxy 15%

Target OG 1.044 (11P)
Target FG 1.010 (2.5P)

ABV = 4.5%
IBU = 20

Ferment at 18 w/ US05

 

[Tony]

4 of Spades Stout



4 of Spades Stout

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 5.40
Anticipated OG: 1.044 Plato: 10.87
Anticipated EBC: 67.8
Anticipated IBU: 38.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
74.1 4.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
11.1 0.60 kg. TF Flaked Barley UK 1.034 0
3.7 0.20 kg. TF Brown Malt UK 1.033 160
3.7 0.20 kg. Weyermann Choc Wheat Germany 1.035 1100
3.7 0.20 kg. TF Roasted Barley UK 1.033 1300
3.7 0.20 kg. TF Pale Chocolate Malt UK 1.033 550

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
46.00 g. Wye Challenger Pellet 7.90 38.2 60 min.


Yeast
-----

WYeast 1275 Thames Valley Ale


Cheers

 

[winkle]

I should be brewing a bog standard house hefe during the week then pitching the WB-O6 slurry into this, provided I convince myself I've got it right.

Derit Gose

Type: All Grain
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 60 min Equipment: My Equipment
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
1.60 kg Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) Grain 33.54 %
1.60 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 33.54 %
0.90 kg Acidulated (Weyermann) (1.8 SRM) Grain 18.87 %
0.45 kg Munich Malt - 10L (10.0 SRM) Grain 9.43 %
0.22 kg Oats, Flaked (1.0 SRM) Grain 4.61 %
28.00 gm Spalter [4.50 %] (60 min) Hops 14.9 IBU
28.00 gm Spalter [4.50 %] (15 min) (Aroma Hop-Steep) Hops -
21.00 gm Coriander Seed (Boil 5.0 min) Misc
28.00 gm Salt (Mash 60.0 min) Misc
500.00 gm Rice Hulls (Mash 60.0 min) Misc

Beer Profile

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.16 %
Bitterness: 14.9 IBU Calories: 90 cal/l

I'm also tempted to use the slurry of French Saison instead of the WB-06.

 

[Duff]

Double batch of house pale ale today with pale, munich 1, wheat and caramalt, hopped with Galaxy @ 45min and Cascade @ 10 & 2min.

Cheers.

 

[browndog]

Double batch of house pale ale today with pale, munich 1, wheat and caramalt, hopped with Galaxy @ 45min and Cascade @ 10 & 2min.

Cheers.

Sounds like an excellent session beer Brett.

-Browndog