What Are You Brewing III

[stillscottish]

Good to see you are brewing something under 6% finally. :icon_cheers:

I'd best drink some beer tonight to make room for some more batches (I'll move an Alt up the list to be ready for October).

What you talkin' bout!!
7.58% my good man :lol:

 

[vykuza]

Warm weather's a-comin and there's nothing more delicious in springtime than a refreshing spritzy Saison. So, I've dusted off my old vials of Wyeast 3711 and got a starter spinning for the following stupid messed up recipe.

I was having a bit of a free-form kind of day, and saison is one of those styles that I personally think you can tweak to whatever suits your fancy. So I did. I used a lot of the last bits of the bag in this recipe, so I've called it the Stubend Saison.

It was possibly one of the worst brew days on record for me, unfortunately. There must have been some crusted on gunk on my Birko urn element, so it bloody thing kept cutting out - about every 2-3 minutes, after which I would have to get down onmy hands and knees, reach under the urn, and press the reset button through a conveniently placed hole in the milk crate it was sitting on. It was about as safe and comfortable as it sounds. After doing that 10 times, I drained the still not yet boiling wort into a cube (and overflow into a pot) then scrubbed and cleaned the urn, boiled it for 10 minutes with some cirtric acid and hit the element with a scrubby brush to get the crud off it.

All the wort back in, boil going and it was time to relax a little, have a beer and price mongolian burners ;-) Consequently I came nowhere near hitting my targets, as there was a bunch of water added to hopefully bring the boiling point of the liquor down to stop it tripping the safety mechanism. That didn't work of course. Anyway, it's a strange recipe and a strange brew day, but hopefully it will be a tasty beer.



Stubend Saison (Saison)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 4.9 (EBC): 9.7
Bitterness (IBU): 23.7 (Average)

73.39% Wheat Malt
18.35% Munich I
8.26% Flaked Corn

1.5 g/L Saphire (4.7% Alpha) @ 60 Minutes (Boil)
0.9 g/L Saphire (4.7% Alpha) @ 10 Minutes (Boil)

0.2 g/L Chamomile @ 10 Minutes (Boil)
0.1 g/L Coriander Seed @ 10 Minutes (Boil)
0.3 g/L Orange Peel @ 10 Minutes (Boil)

Single step Infusion at 63C for 90 Minutes. Boil for 60 Minutes

Fermented at 20C with Wyeast 3711 - French Saison

Notes: Flaked corn is Polenta

Terrible brew day - urn kept cutting out bringing the wort to a boil. Added an unknown amount of water - OG is no 1.043.

Added Chamomile(4g), Coriander seed (2-3g) and orange peel (6g).

Loads of protein removed as the urn was dumped, washed and wort put back in for the boil.


Recipe Generated with BrewMate

 

[Lakey]

:icon_chickcheers: im brewing my first dr smurtos golden ale biab. Just mashed in all going well so far. This will be only my second all grain brew, my first was a pale ale it tastes so good that I am just tipping out all of my kit beers that are left over. :icon_cheers:

 

[felon]

Just finished a double cube batch of Bosuns Best Bitter from the data base. Hope it tastes good. I have never really got into UK beers.

 

[Lord Raja Goomba I]

After a tendinitis inspired layoff, this is now boiling (and where the pictures that went to the other post came from).

It's an alteration to my recipe in my sig, just to really ramp up the fun. I'm hoping that the Rye will add enough sweet and spice to balance this baby out nicely.

Lord Nelson Citra Cascading out of this Galaxy Ale (American Pale Ale)

Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 9.7 (EBC): 19.1
Bitterness (IBU): 28.0 (Average)

90.91% Perle Malt Bairds
5.45% Caramunich I
3.64% Rye Malt

0.4 g/L Citra (11.5% Alpha) @ 30 Minutes (Boil)
0.8 g/L Cascade (5% Alpha) @ 10 Minutes (Boil)
0.4 g/L Citra (11.5% Alpha) @ 10 Minutes (Boil)
0.8 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
0.4 g/L Nelson Sauvin (11.4% Alpha) @ 10 Minutes (Boil)


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

Fermented at 17C with Safale US-05


Recipe Generated with BrewMate

Goomba

 

[Hatchy]

Just mashed in batch 7 of my stout with batch 6 on tap. I'm pretty sure something is about to go horribly wrong because this is my smoothest brewday ever so far. Last time I brewed at night I ended up boiling for 5 hours because I fell asleep on the couch so I'm not getting too excited just yet.

 

[argon]

Home alone with the Mrs and son no.2 still in hospital... thought i'd throw a brew on. Son no. 1 assisted.


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

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 49.99 l
Bottling Volume: 43.00 l
Estimated OG: 1.047 SG
Estimated Color: 4.1 SRM
Estimated IBU: 19.9 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.70 kg Pilsner Pale Malt (Barrett Burston) (1.7 Grain 1 90.1 %
0.50 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 2 5.8 %
0.15 kg Melanoidin Malt (Weyermann) (35.5 SRM) Grain 4 1.8 %
50.00 g Hallertau Mittelfrueh [5.30 %] - Boil 80 Hop 6 17.9 IBUs
1.00 tsp Koppafloc (Boil 10.0 mins) Fining 7 -
2.0 pkg SafLager German Lager (DCL/Fermentis #S- Yeast 8 -
0.20 kg Carapils Malt (Weyermann) (2.0 SRM) Grain 3 2.3 %
15.00 g Hallertau Mittelfrueh [5.30 %] - First W Hop 5 2.0 IBUs


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 8.55 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.38 l of water at 70.9 C 64.5 C 90 min


Notes:
------
estimated mash pH 5.33

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Newbee(r)]

This one on the boil now.

(American IPA)

Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 12.8 (EBC): 25.2
Bitterness (IBU): 94.4 (Average)

72% Maris Otter Malt
18% Pilsner
10% Crystal 80

1.3 g/L Columbus (14.2% Alpha) @ 60 Minutes (Boil)
0.2 g/L Galaxy (13.4% Alpha) @ 60 Minutes (Boil)
0.9 g/L Amarillo (8.6% Alpha) @ 30 Minutes (Boil)
1.1 g/L Amarillo (8.6% Alpha) @ 15 Minutes (Boil)
1.1 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.9 g/L Nelson Sauvin (11.5% Alpha) @ 5 Minutes (Boil)
1.3 g/L Amarillo (8.6% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 69C for 90 Minutes. Boil for 60 Minutes

Fermented at 20C with Safale US-05

 

[Lord Raja Goomba I]

<snip>

Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Bitterness (IBU): 94.4 (Average)

Holy crap on a cracker!

 

[Newbee(r)]

Holy crap on a cracker!

Not sure if that means good or bad!

Ruination sits on 100 IBUs.....

After tasting the first recipe Punk IPA, I have had a hankering for that whack of bitterness that smacks you in the face followed by the big fruity flavours of american hops.

edit - Just measured 0G - more efficient than planned - 1.060....

 

[rowanb]

Something in the style of 'Arrogant Bastard'. yum

 

[argon]

Just about to drain the tun on a triple decoction Bo Pils done with some supersoft water;


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

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 53.11 l
Bottling Volume: 43.00 l
Estimated OG: 1.048 SG
Estimated Color: 3.1 SRM
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.80 kg Pilsner (Bohemian) - Floor Malted) Malt Grain 3 100.0 %
55.00 g Czech Saaz [5.50 %] - Boil 80.0 min Hop 5 18.9 IBUs
60.00 g Czech Saaz [5.50 %] - Boil 25.0 min Hop 6 13.6 IBUs
60.00 g Czech Saaz [5.50 %] - First Wort 10.0 mi Hop 4 7.8 IBUs
1.00 tsp Koppafloc (Boil 10.0 mins) Fining 7 -
1.00 tsp Yeast Nutrient (Primary 0.0 days) Other 9 -
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
38.00 l RO Water Water 1 -
1.0 pkg Urquell Lager (Wyeast Labs #2001) [3000. Yeast 8 -


Mash Schedule: Multi Rest Mash - Double Decoction
Total Grain Weight: 8.80 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 22.61 l of water at 57.2 C 52.0 C 20 min
-amylase Rest Decoct 6.67 l of mash and boil it 63.0 C 30 min
a-amylase Rest Decoct 7.08 l of mash and boil it 72.0 C 30 min
Mashout Decoct 6.23 l of mash and boil it 78.0 C 10 min


Notes:
------
estimated mash pH 5.31
0 min addition small re-boil

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Pennywise]

Just started th boil of a simple amercian amber ale, decided to go with half pale half Vienna for the base malts, bit of crystal and a touch of pale choc for specs, Amarillo & centennial late, bittered with magnum.

 

[Effect]

Just started th boil of a simple amercian amber ale, decided to go with half pale half Vienna for the base malts, bit of crystal and a touch of pale choc for specs, Amarillo & centennial late, bittered with magnum.

Nice...a little bit of simcoe in there with the late hops and you have a masterpiece

Did a smash yesterday. BB ale and summer. Very relaxed recipe. Just crushed 5 kilos of BB ale for a 21-23 litre batch. Hopped lightly at 60, a bit heavier at 20, and a fist full at flameout. Will dry hop after tasting post fermentation.

Cheers

 

[parrja]

Just did my first AG in several years (break due to new kid). It's good to be back. Seemed even easier than I remembered. Started at 7:00 AM and finished by lunch time.

It's a simple English Bitter with EKG. Bubbling away nicely at 19 degrees right now.

Looking forward to drinking it!

 

[Pennywise]

Nice...a little bit of simcoe in there with the late hops and you have a masterpiece

No simcoe on hand, but I'm pretty sure some galaxy might find it's way in there in a few days time h34r:

 

[TmC]

Just boiling a mini recipe to fill one of my new 5L party kegs with IPS.

1.2kg Pils
500g Munich
250g Wheat

120 Minute boil

10g Amarillo @ 60
7g Amarillo @ 15
10g Amarillo @ 0

US-05

Might dry hop if needed.

 

[BigDaddy]

Just finished brewing up a batch of Dr Smurto's Stammtisch Alt.........only I used Saaz instead of the Spalt (needed to use it up) and the WLP029 German Ale/Kolsch in lieu of wyeast 1007.

Made the 1.5L starter yesterday arvo and there was airlock activity within 15mins of pitching it - a nice 'healthy starter' as per Raven's quotes. Best bit of info I absorbed this week. :beer:

 

[drsmurto]

Just about to drain the tun on a triple decoction Bo Pils done with some supersoft water;



60.00 g Czech Saaz [5.50 %] - First Wort 10.0 mi Hop 4 7.8 IBUs

Why have you used FWH as a 10 min bitternes when it is boiled for 80 mins?

Never really understood this.

When you add hops to the kettle pre-boil where does this magic shield that prevents the alpha acids from being isomerised come from? Where do you buy it?

I agree that FWH gives a smoother bitterness but not a greatly reduced bitterness.

 

[BigDaddy]

Just finished brewing up a batch of Dr Smurto's Stammtisch Alt.........only I used Saaz instead of the Spalt (needed to use it up) and the WLP029 German Ale/Kolsch in lieu of wyeast 1007.

Made the 1.5L starter yesterday arvo and there was airlock activity within 15mins of pitching it - a nice 'healthy starter' as per Raven's quotes. Best bit of info I absorbed this week. :beer:

EDIT: must have been drinking too much when I posted this....not bubbling at all ATM. Must have been an isolated fermenter fart

 

[NickB]

Up early tomorrow on my LDO (Leisure Day Off!) to brew this... Have had to work with the limited specialty grains I have on hand, but happy enough with the recipe for now....

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

Recipe: Sex Panther Black IPA
Style: 14B-India Pale Ale(IPA)-American IPA

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.049 SG
Expected OG: 1.073 SG
Expected FG: 1.018 SG
Expected ABV: 7.5 %
Expected IBU (using Tinseth): 76.2
Expected Color: 45.3 EBC
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 6.000 kg (84.2 %) In Mash/Steeped
US Victory Malt 0.650 kg (9.1 %) In Mash/Steeped
Belgian Aromatic Malt 0.250 kg (3.5 %) In Mash/Steeped
German Carafa II 0.230 kg (3.2 %) In Mash/Steeped

Hops
US Cascade (7.5 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Centennial (9.9 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Citra (11.1 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Cascade (7.5 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Centennial (9.9 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Citra (11.1 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Cascade (7.5 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Centennial (9.9 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Citra (11.1 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Cascade (7.5 % alpha) 20 g Loose Pellet Hops used At turn off
US Centennial (9.9 % alpha) 20 g Loose Pellet Hops used At turn off
US Columbus(Tomahawk) (14.2 % alpha) 20 g Loose Pellet Hops used At turn off
US Citra (11.1 % alpha) 20 g Loose Pellet Hops used At turn off
US Cascade (7.5 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Centennial (9.9 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Columbus(Tomahawk) (14.2 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Citra (11.1 % alpha) 30 g Loose Pellet Hops used Dry-Hopped

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins

Looking forward to another Hop Bomb!

Cheers

 

[Newbee(r)]

Up early tomorrow on my LDO (Leisure Day Off!) to brew this... Have had to work with the limited specialty grains I have on hand, but happy enough with the recipe for now....

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

Recipe: Sex Panther Black IPA
Style: 14B-India Pale Ale(IPA)-American IPA

:icon_drool2: :icon_drool2: :icon_drool2: :icon_drool2: Must try this one.

 

[NickB]

Yep, looking forward to the smells yet again. Haven't decided if the flameout additions will go into the kettle or the cube, but leaning toward the cube based on previous IPAs...

Cheers

 

[raven19]

...a nice 'healthy starter' as per Raven's quotes. Best bit of info I absorbed this week. :beer:

Its the most important thing I have learnt since brewing AG.

 

[Effect]

Amarillo and Munich II smash. Mashed in about 20 mins ago.

1.050 and 30 IBU.

1272

Cheers

 

[bradsbrew]

After a full pull down and clean of the brewery tonight I will be setting the timer on the HLT so I can mash in at 5 am in the morning with this triple batch

Cliffs and Meadows Red Ale
Irish Red Ale

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 11.100
Total Hops (g): 90.00
Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.61 %
Colour (SRM): 13.3 (EBC): 26.2
Bitterness (IBU): 26.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90

Grain Bill
----------------
10.000 kg Maris Otter Malt (90.09%)
0.500 kg Cane Sugar (4.5%)
0.300 kg Crystal 90 (2.7%)
0.200 kg Roasted Barley (1.8%)
0.100 kg Chocolate (0.9%)

Hop Bill
----------------
50.0 g First Gold Pellet (7.9% Alpha) @ 90 Minutes (First Wort) (0.8 g/L)
40.0 g Styrian Golding Pellet (4.4% Alpha) @ 30 Minutes (Boil) (0.6 g/L)

Misc Bill
----------------

Single step Infusion at 66C for 90 Minutes.
One cube Fermented at 17C with S-23,
One cube fermented at 18 with Thames Valley 2
One cube fermented with Wy 1469 ( If I get in on time)


Recipe Generated with BrewMate


Once I have sparged this one I'll be using the HLT to BIAB another 20L batch of the house lager. Looking forward to a big day of brewing and the resulting 80 odd litres of beer.

Cheers Brad

 

[winkle]

Yep, looking forward to the smells yet again. Haven't decided if the flameout additions will go into the kettle or the cube, but leaning toward the cube based on previous IPAs...

Cheers

cube! cube! cube! :icon_cheers:

The belated Gose is up to second hop/salt addition (at last),
if the gas looks like lasting, I'll bung in a UXB tomorrow.

 

[scrumpy]

Up early tomorrow on my LDO (Leisure Day Off!) to brew this... Have had to work with the limited specialty grains I have on hand, but happy enough with the recipe for now....

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

Recipe: Sex Panther Black IPA
Style: 14B-India Pale Ale(IPA)-American IPA

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.049 SG
Expected OG: 1.073 SG
Expected FG: 1.018 SG
Expected ABV: 7.5 %
Expected IBU (using Tinseth): 76.2
Expected Color: 45.3 EBC
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 6.000 kg (84.2 %) In Mash/Steeped
US Victory Malt 0.650 kg (9.1 %) In Mash/Steeped
Belgian Aromatic Malt 0.250 kg (3.5 %) In Mash/Steeped
German Carafa II 0.230 kg (3.2 %) In Mash/Steeped

Hops
US Cascade (7.5 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Centennial (9.9 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Citra (11.1 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Cascade (7.5 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Centennial (9.9 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Citra (11.1 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Cascade (7.5 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Centennial (9.9 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Citra (11.1 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Cascade (7.5 % alpha) 20 g Loose Pellet Hops used At turn off
US Centennial (9.9 % alpha) 20 g Loose Pellet Hops used At turn off
US Columbus(Tomahawk) (14.2 % alpha) 20 g Loose Pellet Hops used At turn off
US Citra (11.1 % alpha) 20 g Loose Pellet Hops used At turn off
US Cascade (7.5 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Centennial (9.9 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Columbus(Tomahawk) (14.2 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Citra (11.1 % alpha) 30 g Loose Pellet Hops used Dry-Hopped

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins

Looking forward to another Hop Bomb!

Cheers

Dude! I think your recipe needs more hops!!

 

[Sunshine_Brewer]

Up early tomorrow on my LDO (Leisure Day Off!) to brew this... Have had to work with the limited specialty grains I have on hand, but happy enough with the recipe for now....

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

Recipe: Sex Panther Black IPA
Style: 14B-India Pale Ale(IPA)-American IPA

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.049 SG
Expected OG: 1.073 SG
Expected FG: 1.018 SG
Expected ABV: 7.5 %
Expected IBU (using Tinseth): 76.2
Expected Color: 45.3 EBC
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 6.000 kg (84.2 %) In Mash/Steeped
US Victory Malt 0.650 kg (9.1 %) In Mash/Steeped
Belgian Aromatic Malt 0.250 kg (3.5 %) In Mash/Steeped
German Carafa II 0.230 kg (3.2 %) In Mash/Steeped

Hops
US Cascade (7.5 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Centennial (9.9 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Citra (11.1 % alpha) 5 g Loose Pellet Hops used 30 Min From End
US Cascade (7.5 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Centennial (9.9 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Citra (11.1 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Cascade (7.5 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Centennial (9.9 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Citra (11.1 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Cascade (7.5 % alpha) 20 g Loose Pellet Hops used At turn off
US Centennial (9.9 % alpha) 20 g Loose Pellet Hops used At turn off
US Columbus(Tomahawk) (14.2 % alpha) 20 g Loose Pellet Hops used At turn off
US Citra (11.1 % alpha) 20 g Loose Pellet Hops used At turn off
US Cascade (7.5 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Centennial (9.9 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Columbus(Tomahawk) (14.2 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Citra (11.1 % alpha) 30 g Loose Pellet Hops used Dry-Hopped

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins

Looking forward to another Hop Bomb!

Cheers

:beerbang: :beerbang: :beerbang:

Just need some chinook at 60 min...

 

[manticle]

Some kind of flanders golden on Sunday. Still figuring out the exact recipe but something like 6-8 kg Weyerman floor malted pilsner, 250 - 300g Victory and some saaz and styrians to about 30-35 IBU. Wyeast flanders Golden, step mash 55/62/68/72/78 (5/10/40/10/10). Maybe a decoction taken from the 62 and added back for mash out.

Not sure of the intended volume yet which is the reason for the 6-8kg range. Single batch around 20 L or 1 1/2 batch to about 35L. Have to check which cubes will be available as I'm bottling some tomorrow. 35 Litres is making sense to me the more I think about it though.