What Are You Brewing III

[winkle]

Pitched the yeast into a Jungle wit and I'm looking at the care-package from Craftbrewer trying to decide if the Triple or the Dubble or the Oatmeal Stout should get brewed first :unsure: .
Damm you, decision making......

 

[mckenry]

Piching Yeast to my 'Copperhead'
Cant wait to try it. The colour of the wort in the hydrometer is the deepest golden/copper colour I have ever seen. Was made a a laugh as a tribute to our first ranger PM.
Should be in, 'Whats in the glass' in a few weeks :beer:

 

[bconnery]

3711 in a stout eh? Get ready for a dry beer :lol:

I did a Dubbel with 3711 about 6 months ago, went from 1070 right down to 1004 :unsure:

Tastes ok but man, it is waaaaaaay too dry!! I even mashed at 68*c!!

Having done a few beers with this yeast now I think it all comes down to temperature of ferment as well.
My saison finished around 1004, as did another beer to which I only added a starters worth, that is the amount I was planning to step up into a proper starter, of this yeast. It took over where the original yeast finished and munched the rest...
My stout though finished at 1013, and had a nice silkiness in the mouthfeel.
I also added this to a bitter wort from a club brew day and I think it finished around the same.

The main difference between the two sets of beers was the first two were late spring / summer and the stout and the bitter were in colder weather.
I don't use any warming option, apart from perhaps wrapping in a blanket, and it seemed that the yeast definitely slows down (which I expected) but also finishes higher in the cold weather. This wasn't really unexpected I guess, and it was a nice effect, rather than a bone dry finish.

 

[winkle]

After much argument with myself, this Belgian Dark Strong gets the nod, followed by the stout (Sunday) and the Triple mid-week when a fermentor will be free.

Tintin Dark
Belgian Dark Strong Ale


Type: All Grain
Batch Size: 22.00 L
Boil Size: 25.18 L
Equipment: My Equipment
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
3.20 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 43.84 %
2.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 34.25 %
0.25 kg Oats, Flaked (1.0 SRM) Grain 3.42 %
0.25 kg Special B Malt (180.0 SRM) Grain 3.42 %
0.10 kg Chocolate Rye Malt (250.0 SRM) Grain 1.37 %
10.00 gm B-Saaz [7.50 %] (60 min) Hops 6.3 IBU
15.00 gm Pacific Gem [15.00 %] (60 min) Hops 19.0 IBU
10.00 gm Pacific Gem [15.00 %] (10 min) Hops 4.6 IBU
0.25 tsp Koppafloc (Boil 10.0 min) Misc
5.00 gm Coriander Seed (Boil 5.0 min) Misc
1.00 kg Brown Sugar, Dark (50.0 SRM) Sugar 13.70 %
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.084 SG
Est Final Gravity: 1.021 SG
Estimated Alcohol by Vol: 8.33 %
Bitterness: 30.0 IBU Calories: 0 cal/l
Est Color: 22.0 SRM

I'll bottle this batch to avoid having a fridge full of >6% ABV kegs .

 

[argon]

Setting up now to brew this one tonight for an Oktoberfest Christening of the new deck in a few weeks time. Then use the yeast cake for a Schwarzbier I have cubed.


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

Recipe Specifications
--------------------------
Batch Size: 38.00 L
Boil Size: 45.39 L
Estimated OG: 1.048 SG
Estimated Color: 10.2 EBC
Estimated IBU: 18.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.10 kg Pilsner (Barrett Burston) Au (3.9 EBC) Grain 90.00 %
0.72 kg Munich I Malt (Weyermann) (14.5 EBC) Grain 8.00 %
0.18 kg Melanoidin Malt (Weyermann) (70.0 EBC) Grain 2.00 %
55.00 gm Hallertau Mittlefrueh [5.20 %] (60 min) Hops 18.4 IBU
1 Pkgs Hella Bock (Wyeast Labs #2487PC) [2000ml Starter Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 9.00 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
60 min Mash In Add 23.47 L of water at 71.2 C 65.0 C
10 min Mash Out Add 15.01 L of water at 94.5 C 75.6 C


Notes:
------


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

 

[Fourstar]

not feeling overly creative and decided i'd clean out a couple of close to empty hop packets. Im in desperate need of some keg fillers so a cream ale and a blonde are in store for saturday. :icon_cheers:


Creme Ale
Cream Ale

Type: All Grain
Date: 15/07/2010
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 Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 72.73 %
1.00 kg Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 18.18 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 9.09 %
10.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 14.5 IBU

Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.86 %
Bitterness: 14.5 IBU
Est Color: 4.8 SRM


Mash Profile
75 min Mash In Add 16.00 L of water at 69.5 C 64.0 C
10 min Mash Out Add 10.00 L of water at 89.3 C 73.0 C





Blonde
Blonde Ale

Type: All Grain
Date: 15/07/2010
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
3.50 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 71.43 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 10.20 %
0.50 kg Munich I (Weyermann) (7.1 SRM) Grain 10.20 %
30.00 gm Challenger [5.60 %] (60 min) (First Wort Hop) Hops 20.3 IBU
0.40 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.16 %

Beer Profile
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.69 %
Bitterness: 20.3 IBU
Est Color: 4.9 SRM


Mash Profile
60 min Mash In Add 13.00 L of water at 72.9 C 67.0 C
10 min Mash Out Add 10.00 L of water at 81.8 C 73.0 C

 

[fraser_john]

Per the Live Brewcast thread, Corio Bay Brewers are having a brew day to brew a Blonde Ale (US light ale), planned recipe is as follows:


A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

06-B Light Hybrid Beer, Blonde Ale

Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 4 Max Clr: 12 Color in EBC

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

Batch Size (L): 44.00 Wort Size (L): 44.00
Total Grain (kg): 6.69
Anticipated OG: 1.043 Plato: 10.77
Anticipated EBC: 12.2
Anticipated IBU: 21.1
Brewhouse Efficiency: 90 %
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

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


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
82.2 5.50 kg. JWM Traditional Ale Malt Australia 1.038 8
13.7 0.92 kg. Weyermann Munich I Germany 1.038 19
1.4 0.09 kg. Melanoidin Malt 1.033 92
2.7 0.18 kg. Weyermann Carahell Germany 1.035 34

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
16.50 g. Magnum Pellet 14.00 17.3 60 min.
3.67 g. Amarillo Gold Pellet 10.00 0.9 20 min.
3.67 g. Cascade Pellet 5.75 0.5 20 min.
3.67 g. Chinook Whole 13.00 1.1 20 min.
3.67 g. Amarillo Gold Pellet 10.00 0.5 5 min.
3.67 g. Cascade Pellet 5.75 0.3 5 min.
3.67 g. Chinook Whole 13.00 0.5 5 min.


Yeast
-----

WYeast 1056 Amercan Ale/Chico

 

[kenlock]

Last chance to get a lager brewed before US trip, and first time decoction mashing. Decide to forgo acid rest in favour of time. Had a good yeast starter made up for Kozel Dark Clone which was lost awhile back in a split cube, just needed to be freshened up this week.

Recipe: Czech Swing
Brewer: Ken
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0) Budweiser Budvar using Powells Pilsner Malt.

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 26.63 L
Estimated OG: 1.051 SG
Estimated Color: 7.4 EBC
Estimated IBU: 40.0 IBU
Brewhouse Efficiency: 55.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pilsner Malt (3.0 EBC) Grain 100.00 %
34.00 gm Saaz [3.50 %] (90 min) Hops 16.0 IBU
34.00 gm Saaz [3.50 %] (60 min) Hops 15.0 IBU
34.00 gm Saaz [3.50 %] (20 min) Hops 9.1 IBU
1.06 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.06 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Budvar Lager (Wyeast Labs #2000)


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 6.00 kg
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
35 min Protein Rest Add 25.04 L of water at 52.5 C 50.0 C
20 min Saccharification Decoct 8.04 L of mash and boil it 63.9 C
20 min Saccharification Decoct 4.90 L of mash and boil it 70.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

 

[winkle]

3 beers in three days. Just mashed this sucker in, and now I'll be out of fermentors.

Choc-oat-late Stout
Oatmeal Stout


Type: All Grain
Batch Size: 24.00 L
Boil Size: 28.51 L
Boil Time: 70 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
4.30 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 72.27 %
0.45 kg Chocolate Wheat Malt (400.0 SRM) Grain 7.56 %
0.43 kg Oats, Flaked (1.0 SRM) Grain 7.23 %
0.25 kg Brown Malt (65.0 SRM) Grain 4.20 %
0.22 kg Roasted Barley (300.0 SRM) Grain 3.70 %
28.00 gm Target [11.00 %] (60 min) Hops 29.6 IBU
14.00 gm Fuggles [4.50 %] (15 min) Hops 2.8 IBU
2 x shots Expresso coffee (Primary 5.0 min) Misc
0.30 kg Brown Sugar, Dark (50.0 SRM) Sugar 5.04 %
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale

Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.82 %
Bitterness: 32.4 IBU Calories: 537 cal/l
Est Color: 35.4 SRM
Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 5.65 kg
Sparge Water: 14.49 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 14.73 L of water at 77.0 C 70.0 C
10 min Mash Out Add 5.89 L of water at 91.5 C 75.6 C

 

[Ross]

Love the look of that stout Perry :icon_drool2:

cheers Ross

 

[Bribie G]

not feeling overly creative and decided i'd clean out a couple of close to empty hop packets. Im in desperate need of some keg fillers so a cream ale and a blonde are in store for saturday. :icon_cheers:


Creme Ale
Cream Ale

Type: All Grain
Date: 15/07/2010
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 Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 72.73 %
1.00 kg Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 18.18 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 9.09 %
10.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 14.5 IBU

Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.86 %
Bitterness: 14.5 IBU
Est Color: 4.8 SRM


Mash Profile
75 min Mash In Add 16.00 L of water at 69.5 C 64.0 C
10 min Mash Out Add 10.00 L of water at 89.3 C 73.0 C



***************

4* virtually identical to my Creamy Girl I'm entering in a forthcoming comp

4000 BB Galaxy
1000 Polenta
330 Carapils

20 Galena 60 mins

Wyeast Pacman

What yeast are you using? I've grown very fond of Cream Ales and find the Pilsener Malt goes really well. Nothing like a long slow pull of the stuff after a powerwalk / lawnmow. :icon_drool2:
I 'lager' mine for 10 days.

- the one on the right.

 

[jyo]

Simple Hefe, with a few changes.
2500 BB galaxy
2500 BB Wheat
350 Wey Vienna

Mashed at 65.5 for 90
45 gms Tettnanger @ 40 mins, 17 IBU

Giving the WB06 a go for the first time, but something tells me I am gonna miss the 3068...

 

[Fourstar]

4* virtually identical to my Creamy Girl I'm entering in a forthcoming comp
4000 BB Galaxy
1000 Polenta
330 Carapils
20 Galena 60 mins
Wyeast Pacman
What yeast are you using? I've grown very fond of Cream Ales and find the Pilsener Malt goes really well. Nothing like a long slow pull of the stuff after a powerwalk / lawnmow. :icon_drool2:
I 'lager' mine for 10 days.

I mix it up, depending on whats currently going i will top crop onto it, ive tried 1056, 1272 and 1968. 1968 is interesting when fermetned cold but 1272 is the pick of the litter for me, thats what will be pitched onto this sucker. I think the next round of beers i do once i get a weizen under my belt will hit the pacman again. After i had a disaterous start with diacetyl issues using this strain its time for another crack i recon.

It looks like a solid recipe Bribie.

Also the maize listed is good old polenta. no use keeping any of the packet so i just dump the whole thing in. :icon_cheers:

Time to cube the Blonde!

 

[vykuza]

I've just cubed what seems to be one of my simplest beers ever. Anyone would think I'm auditioning for that "Four Ingredients" show on tele!


Generic Aussie Lager


Type: All Grain
Date: 9/07/2010
Batch Size: 23.00 L
Brewer: Nick
Boil Size: 29.08 L Asst Brewer: Betty the Dog
Boil Time: 60 min Equipment: Birko
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 94.34 %
21.79 gm Pride of Ringwood [9.50 %] (60 min) Hops 21.4 IBU
+ 0.5g/L PoR at 20 mins on a whim
0.30 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 5.66 %
1 Pkgs Lager 34/70 (Craftbrewer) Yeast-Ale



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.87 % Actual Alcohol by Vol: 4.82 %
Bitterness: 21.4 IBU Calories: 492 cal/l
Est Color: 3.7 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 5.00 kg
Sparge Water: 23.04 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 13.04 L of water at 72.4 C 66.0 C


Edit: Forgot my flavour addition hadn't been added to the Beersmith Recipe.

 

[Greg Lawrence]

1st up today I did a lite base on Dr S Landlord

Had a thought 1/2 way thru that I probabably should have pulled back the hops a bit to compensate for the low OG.
It was too late when I realised this.
Hopefully it wont turn out too bitter.


Recipe Specifications
--------------------------
Batch Size: 35.00 L
Boil Size: 43.84 L
Estimated OG: 1.025 SG
Estimated Color: 6.3 SRM
Estimated IBU: 42.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Maris Otter (Simpsons) (5.0 SRM) Grain 75.57 %
0.50 kg Munich, Light (Joe White) (16.0 SRM) Grain 12.59 %
0.45 kg Carahell (Weyermann) (9.9 SRM) Grain 11.34 %
0.02 kg Chocolate Malt (Joe White) (338.0 SRM) Grain 0.50 %
80.00 gm Fuggles - BB [4.20 %] (60 min) Hops 28.5 IBU
55.00 gm East Kent Goldings [4.80 %] (20 min) Hops 13.6 IBU
50.00 gm Styrian Goldings [5.20 %] (0 min) Hops -



2nd brew was a recipe Mrs Eyres gave me after tasting a bottle of her brew. Thanks Kelly.
Changed it slightly.

Recipe: AG23 - NZ Golden Ale
Brewer: Gregor

Recipe Specifications
--------------------------
Batch Size: 35.00 L
Boil Size: 44.67 L
Estimated OG: 1.050 SG
Estimated Color: 9.6 SRM
Estimated IBU: 31.6 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Maris Otter (Simpsons) (5.0 SRM) Grain 68.49 %
1.30 kg Vienna Malt (Joe White) (8.0 SRM) Grain 17.81 %
0.50 kg Caramunich I (Weyermann) (51.0 SRM) Grain 6.85 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (4.0 SRGrain 6.85 %
25.00 gm Nelson Sauvin [11.50 %] (Dry Hop 3 days) Hops -
25.00 gm B-Saaz (Moteueka) [7.90 %] (Dry Hop 3 dayHops -
20.00 gm Pacific Jade [15.20 %] (40 min) Hops 18.7 IBU
20.00 gm Nelson Sauvin [11.50 %] (15 min) Hops 8.0 IBU
30.00 gm Nelson Sauvin [11.50 %] (5 min) Hops 4.8 IBU
45.00 gm B-Saaz [4.00 %] (0 min) Hops -

 

[_HOME_BREW_WALLACE_]

Just put it down, very basic:

4KG Amber
1Kg dext

35g POR @60min

1007 - German Ale Yeast

that was all i had left. :blink:

 

[donburke]

trying out the new wyeast lawnmower lager yeast

Recipe: CITRA LAGER
Style: American Pale Ale

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 28.50 L
Estimated OG: 1.051 SG
Estimated Color: 14.8 EBC
Estimated IBU: 29.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 60.34 %
1.00 kg Vienna Malt (Joe White) (12.0 EBC) Grain 17.24 %
0.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 8.62 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 8.62 %
0.25 kg Caramalt (Joe White) (49.3 EBC) Grain 4.31 %
0.05 kg Caramunich III (Weyermann) (139.9 EBC) Grain 0.86 %
5.00 gm Citra [11.10 %] (60 min) Hops 5.4 IBU
5.00 gm Columbus [14.20 %] (60 min) Hops 6.9 IBU
15.00 gm Citra [11.10 %] (15 min) Hops 8.0 IBU
15.00 gm Citra [11.10 %] (10 min) Hops 5.8 IBU
15.00 gm Citra [11.10 %] (5 min) Hops 3.2 IBU
15.00 gm Citra [11.10 %] (1 min) Hops 0.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Rasenmher Lager (Wyeast Labs #2252) Yeast-Lager


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 5.80 kg
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
75 min Saccharification Add 32.00 L of water at 68.7 C 65.0 C
10 min Mash Out Heat to 76.0 C over 10 min 76.0 C

 

[under]

Ive been doing the cream ale aswell. 4kg galaxy, 1kg polenta, 333 carapils. Bittered with galena. This time I added some perle at 20 and 5. Onto US05 slurry today. Should be nice.

 

[MattC]

Special bitter 3rd double batch brewed in a month... soon all 6 kegs will be full :icon_chickcheers: ....I think i need a second fermenting fridge.... :unsure:

Best Bitter - Double Batch
English Special or Best Bitter


Type: All Grain
Date: 1/08/2010
Batch Size: 48.00 L
Brewer: Matt Cawley
Boil Size: 48.31 L Asst Brewer: Sam Cawley
Boil Time: 60 min Equipment: My Mash Stuff
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.25 kg Pale Malt, Maris Otter (5.9 EBC) Grain 87.30 %
0.40 kg Aromatic Malt (51.2 EBC) Grain 4.23 %
0.40 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 4.23 %
0.40 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4.23 %
85.00 gm Goldings, East Kent [5.10 %] (60 min) Hops 27.0 IBU
35.00 gm Goldings, East Kent [5.10 %] (15 min) Hops 3.0 IBU
40.00 gm Goldings, East Kent [5.10 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 tsp Kopperfloc (Boil 10.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 2000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.039 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.33 % Actual Alcohol by Vol: 3.90 %
Bitterness: 30.0 IBU Calories: 360 cal/l
Est Color: 23.0 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 9.45 kg
Sparge Water: 33.11 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 24.66 L of water at 73.5 C 67.0 C



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 1.8
Pressure/Weight: 29.9 KPA Carbonation Used: -
Keg/Bottling Temperature: 4.0 C Age for: 14.0 days
Storage Temperature: 4.0 C

 

[glennheinzel]

Grandma's Farm Ale (Saison) MkIII. My previous incarnation is drinking really well now that it has had a couple of months in the bottle (it took that time for the bitterness to mellow out). It has a nice tartness and good hop character - perfect for summer drinking.

I need the latest version to be drinking well sooner rather than later so I've backed off the B-Saaz additions for this attempt. Therefore estimated IBU has dropped from 32.7 to 25.7. I "No Chill" so this is going to push the bitterness up a few points anyway.

Size: 19.0 L
Efficiency: 70.0%

Original Gravity: 1.053
Terminal Gravity: 1.001
Alcohol: 6.7%
Bitterness: 25.7

Ingredients:
3.5 kg Dingemans Pilsen Malt
0.5 kg Wheat Flaked
0.5 kg Simpsons Golden Naked Oats
0.5 kg Wey Rye Malt

15.0 g B Saaz (7.9%) - added during boil, boiled 60 min
7.0 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

2.5 tsp 5.2 pH Stabilizer - added during boil, boiled 15.0 min
1 tsp Wyeast Nutrient - added during boil, boiled 10.0 min

1.0 ea Wyeast WY3711 French Saison WY3711