What Are You Brewing III

[Nick JD]

Amarillo Saison #3 19L

3.6kg Weyermann Pale Ale (mashed at 64C)
0.25kg Sucrose
24g Amarillo 60min

Wyeast 3724 Belgian Saison @ 28-35C

 

[troopa]

Amarillo Saison #3 19L

3.6kg Weyermann Pale Ale (mashed at 64C)
0.25kg Sucrose
24g Amarillo 60min

Wyeast 3724 Belgian Saison @ 28-35C

hmmm spicy

I brewed similar about 2.5 years ago. Unfortunaly got an infection i think and its been sitting in the same keg ever since LOL .. put it back on tap about a month ago. Low and behold it still tasted like ass mixed with acetone and cloves

really should do another one LOL

 

[Wimmig]

Style: Weizen/Weissbier
TYPE: Extract
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 30.33 l
Post Boil Volume: 23.07 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.058 SG
Estimated Color: 15.7 EBC
Estimated IBU: 24.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
200.00 g Munich Malt (17.7 EBC) Grain 1 6.1 %
100.00 g Caramel Wheat Malt (90.6 EBC) Grain 2 3.0 %
1500.00 g Light Dry Extract (15.8 EBC) Dry Extract 3 45.5 %
1500.00 g Wheat Dry Extract (15.8 EBC) Dry Extract 4 45.5 %
10.00 g Magnum [14.00 %] - Boil 30.0 min Hop 5 13.1 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
10.00 g Hallertauer, New Zealand [8.50 %] - Boil Hop 7 5.1 IBUs 15.0 mins
10.00 g Hallertauer, New Zealand [8.50 %] - Boil Hop 8 3.8 IBUs 10.0 mins
10.00 g Hallertauer, New Zealand [8.50 %] - Boil Hop 9 2.1 IBUs 5.0 mins
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 10 -
50.00 g Magnum [14.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 3300.00 g
----------------------------
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Page 1 of 1

 

[Nick JD]

hmmm spicy

I brewed similar about 2.5 years ago. Unfortunaly got an infection i think and its been sitting in the same keg ever since LOL .. put it back on tap about a month ago. Low and behold it still tasted like ass mixed with acetone and cloves

really should do another one LOL

Not really spicy. Dry and fruity and very pale.

 

[winkle]

First day off since the 17th and only my third since 5th December. What else would you do but brew

Re-visiting my Cherry Saison and this time I'll let it rip at room temp.


BeerSmith Recipe Printout - http://www.beersmith.com

Recipe: Cherry Saison II

Brewer: Campbell
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.90 L
Estimated OG: 1.058 SG
Estimated Color: 3.3 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.20 kg Rice Gulls (0.0 SRM) Adjunct 4.26 %
2.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 53.19 %
2.00 kg Pale Malt Pilsner (Barrett Burston) (2.0 SGrain 42.55 %
20.00 gm Northern Brewer [9.10 %] (60 min) Hops 22.1 IBU
15.00 gm Styrian Goldings [2.30 %] (15 min) Hops 2.1 IBU
15.00 gm Saaz [2.40 %] (10 min) Hops 1.6 IBU
0.53 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.87 gm Sodium Metabisulphite (Mash 90.0 min) Misc
5.28 gm Calcium Chloride (Mash 60.0 min) Misc
8.70 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 4.70 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.00 L of water at 69.1 C 63.0 C

Batch sparge 2x 11 litres


Notes:
------
Mashed for 2 hrs.
Pitch with jug of slurry
Will add 1 jar Aldi cherries and 2 jars IGA sour cherries after 7 days

Still deciding what final hop to use. I still have some yummy C-Saaz to use up

Cheers

Campbell

Looks good!

 

[vortex]

Just finishing up a brew day doing my own version of DrSmurto's Golden Ale. Swapped all the malts for what I have here (all Weyermann equivs basically), but went and bought some CaraMunich to add.

First all grain, efficiency is up the ****, litres into kettle and fermenter all up to **** - Gravity is close enough, but I don't care - I loved every minute of it. I'll work on those things as I go along later Mash tun worked perfectly! Hardly spilled a drop of wort

 

[brettprevans]

7:25am mashed in a double batch of 1.090 Rye Belgian Monster Ale. Think Rye Belgian Christmas beer. Secret recipe unless it fails at this years comps :lol:

if all goes well then ill also knock out a double batch of a traditional Gose with german ale yeast afterwards

 

[manticle]

Cracking grain for tomorrow's brew. First go with heritage crystal and the caramelisation will probably mean a slightly darker beer. First go with 1098 too.

Type: All grain Size: 22 liters
Color: 9 HCU (~7 SRM)
Bitterness: 41 IBU
OG: 1.051
FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)
Grain: 5kg Simpsons Marris Otter
100g Simpsons heritage crystal 95-115L
250g Briess Victory
Mash: 70% efficiency
Boil: 90 minutes SG 1.035 32 liters
Hops: 30g Challenger (6.5% AA, 60 min.)
10g Challenger (6.5% AA, 20 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
10g Challenger (6.5% AA, 10 min.)
10g Styrian Goldings (3.5% AA, 10 min.)
10g Challenger (aroma)
10g Styrian Goldings (aroma)

Caramelise 2-3 L
WY 1098
2g each CaSO4 and Cacl2 to mash and boil

 

[NickB]

Ooooh, that looks tasty

 

[razz]

Currently at 36+ hours into the primary and the gravity has gone from 1.066 to 1.015 :wacko: and appears to be finished.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: CYBI meantime IPA
Brewer: JD
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.20 l
Post Boil Volume: 46.20 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.066 SG
Estimated Color: 11.0 EBC
Estimated IBU: 75.1 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
4.35 kg Pale Malt, Maris Otter (5.9 EBC) Grain 4 43.3 %
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 5 39.8 %
0.95 kg Munich Malt (17.7 EBC) Grain 6 9.5 %
0.11 kg Caramalt (Joe White) (49.2 EBC) Grain 7 1.1 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
380.00 g EKG 2008 [4.80 %] - Boil 10.0 min Hop 9 38.7 IBUs
380.00 g Willamette [4.50 %] - Boil 10.0 min Hop 10 36.3 IBUs
4.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
0.63 kg Cane (Beet) Sugar (0.0 EBC) Sugar 12 6.3 %


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.04 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.04 l of water at 69.9 C 65.0 C 45 min
Mash Out Heat to 77.0 C over 45 min 77.0 C 10 min

Sparge: Fly sparge with 33.58 l water at 77.0 C

 

[mje1980]

Mild ( surprise! )

88.5% Simpsons MO
4.2% TF dark xtal
4.2% Flaked barley
1.1% Choc
1.1% RB
1% Victory

Willamette @ 60
EKG @ 30

1.040
20 IBU
Dark

Thames Valley 2.

Should have one cube ready for an upcoming Real ale festival.

 

[mje1980]

Cracking grain for tomorrow's brew. First go with heritage crystal and the caramelisation will probably mean a slightly darker beer. First go with 1098 too.

Type: All grain Size: 22 liters
Color: 9 HCU (~7 SRM)
Bitterness: 41 IBU
OG: 1.051
FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)
Grain: 5kg Simpsons Marris Otter
100g Simpsons heritage crystal 95-115L
250g Briess Victory
Mash: 70% efficiency
Boil: 90 minutes SG 1.035 32 liters
Hops: 30g Challenger (6.5% AA, 60 min.)
10g Challenger (6.5% AA, 20 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
10g Challenger (6.5% AA, 10 min.)
10g Styrian Goldings (3.5% AA, 10 min.)
10g Challenger (aroma)
10g Styrian Goldings (aroma)

Caramelise 2-3 L
WY 1098
2g each CaSO4 and Cacl2 to mash and boil

Hey manticle, looks very nice. I'd be scared to use that much victory haha. Let us know how you like it mate.

 

[manticle]

250g? How much do you normally use? I've used up to 300g before in a single batch with good results.

 

[Flash_DG]

Just finished this off and is sitting in the cube now

52 - Single Hop - Kohatu (American Pale Ale)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.64 %
Colour (SRM): 11.3 (EBC): 22.2
Bitterness (IBU): 33.1 (Tinseth)

83.12% Pale Malt, Traditional Ale (Joe White)
12.99% Carafoam (Weyermann)
3.9% Joe White Light Crystal

5.3 g/L Kohatu (6.8% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Safale American


Recipe Generated with BrewMate

Brewed one of these just before Dec.
only used base malt, BB pale Malt
and 90g of Kohatu @10, 5 and flame out
Very nice beer

 

[raven19]

Currently at 36+ hours into the primary and the gravity has gone from 1.066 to 1.015 :wacko: and appears to be finished.

Recipe: CYBI meantime IPA
Batch Size (fermenter): 42.00 l

Ingredients:
------------
380.00 g EKG 2008 [4.80 %] - Boil 10.0 min Hop 9 38.7 IBUs
380.00 g Willamette [4.50 %] - Boil 10.0 min Hop 10 36.3 IBUs

760gm of hops.... yee haaaw!

Snuck a taste yet Razz?

 

[mje1980]

250g? How much do you normally use? I've used up to 300g before in a single batch with good results.

I found the flavour really stood out. Not a bad thing at all, i do like it, but i usually use it with darker malts. Might have to try another pale mild, with victory, and golden naked oats as my crystal.

Cheers mate.

 

[mje1980]

Currently at 36+ hours into the primary and the gravity has gone from 1.066 to 1.015 :wacko: and appears to be finished.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: CYBI meantime IPA
Brewer: JD
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.20 l
Post Boil Volume: 46.20 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.066 SG
Estimated Color: 11.0 EBC
Estimated IBU: 75.1 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
4.35 kg Pale Malt, Maris Otter (5.9 EBC) Grain 4 43.3 %
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 5 39.8 %
0.95 kg Munich Malt (17.7 EBC) Grain 6 9.5 %
0.11 kg Caramalt (Joe White) (49.2 EBC) Grain 7 1.1 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
380.00 g EKG 2008 [4.80 %] - Boil 10.0 min Hop 9 38.7 IBUs
380.00 g Willamette [4.50 %] - Boil 10.0 min Hop 10 36.3 IBUs
4.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
0.63 kg Cane (Beet) Sugar (0.0 EBC) Sugar 12 6.3 %


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.04 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.04 l of water at 69.9 C 65.0 C 45 min
Mash Out Heat to 77.0 C over 45 min 77.0 C 10 min

Sparge: Fly sparge with 33.58 l water at 77.0 C

EPIC!. I've thought about a UK 10 min IPA, but never been game. I have heaps of Willamette ( love that ****! ), and a few hundred grams of EKG. Might have to follow your lead. QPlease update as to how it tastes!

 

[razz]

I'm getting mixed messages from the fermenter. Hydro sample from the racking port says 1.015 but I just tried to clear some trub from the bottom dump valve and it's fairly well blocked by hop trub surprise surprise! I did get about a 100ml from the dump valve and it's a sweet as. A guess there must be that much hop trub in the bottom that it has trapped a lot of unfermented wort so I will be giving the whole thing a gentle stir with a sanitised paddle.
As far as flavour goes the hydro sample tastes good. This is the second consecutive 10 min hopped brew and things are looking promising.

 

[mje1980]

Razz, i've done a few 10min APA, and AIPA's, they're awesome, but never a UK one. Odd because 90% of my beers,are uk ales. Just not sure if the UK hops will work. Anyhow, my recipe is done for mine now!. Mostly golden promise, and,equal amounts of TF pale xtal and victory, and a 50/50 mix of willamette and EKG @10mins.

 

[under]

Knocked this out yesty. First brew for 2012.

Some type of American Wheat of sort -

60% JW Pils
40% BB Wheat

Galena @ 60
Simcoe @ 5

OG - 1047
IBU - 20
US05

 

[mje1980]

Nice one shane!

 

[Adam Howard]

Extract brew because I wanted to make beer and couldn't wait to get my new brew rig together.

2kg Light LME
1kg Light DME
300g Dextrose

15g Rakau @ 60

30g Rakau @ 15
30g Kohatu @ 15

15g Rakau @ Flameout
15g Kohatu @ Flameout

23L batch.

1056 yeast.

Will dry hop with Kohatu I think. Around 30g while cold conditioning for 5 days.

Yum. Off to Flinders tomorrow to get cracking on the stand for my 50L all-grain rig. Got the vessels, burner and chiller. Just need the stand!

 

[pmash]

Big day for me today, I am brewing Norways' champion home brewer, Jan Halvor Fjelds' winning double IPA , Two Captains (originally HumleHelvete or Hop Hell ). Currently being brewed by Nogne O for the second year because it was so successful! The original brew comp. prize was only for a one year-once only deal.
He even gave me the original braumeister mash temps and grain plus adjuncts he first used !

I am about to start the boil and am looking forward to the almost 400 gms of hop additions :icon_drool2:

Oh, and I asked him if I can share with you good folk on here. Anyone interested??? B)

 

[manticle]

Um.....................................................................

Yes

 

[Rowy]

Basic beer for a basic bloke........

5kgs Perle
300gms carared

mash 60 mins at 67

Boil 60mins

20gms Nth Brewer at 50
20Gms Galaxy at 20
20gms Galaxy at 5

US05 at 18dgs

 

[winkle]

Well its not happening today but either Monday or Tuesday this will be going down,

Shootin Saison
Saison
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.85 l
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 85.1 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
0.09 kg Munich I (Weyermann) (14.0 EBC) Grain 3 2.1 %
3.40 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 80.2 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 11.8 %
0.25 kg Dextrose (Briess) (2.0 EBC) Sugar 4 5.9 %
28.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 5 25.6 IBUs
10.00 g Bobek [5.25 %] - Aroma Steep 10.0 min Hop 8 0.0 IBUs
10.00 g Coriander Seed (Boil 5.0 mins) Spice 6 -
4.00 g Seeds of Paradise (Boil 5.0 mins) Spice 7 -
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.044 SG
Est Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 25.6 IBUs Calories: 427.1 kcal/l
Est Color: 7.2 EBC

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 4.24 kg
Sparge Water: 26.44 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Mash PH: 5.20

 

[Lord Raja Goomba I]

Simple Pilsener:

30L:

6kg Weyermann Pilsner
.3kg Melanoidin
.2kg Acidulated Malt

50g Pacfica 5.8% at 60m
Dry hop 20g in secondary

Swiss Lager Yeast
T-58 Belgian Yeast - for some reason my spare packet of swiss lager is gone! Looks like it'll be a belgian at low temp instead. D'oh.

The big thing is - I'm doing it on the bucket in bucket lauter - I'm pushing the limit of the 2 pot stovetop method and so far, not bad. A slight overspill, but we're getting there.

Needed to use one of the bigger eskies, but other than that, okay.

The big changes are:

Takes longer to bring strike volume to size.
Takes longer to lauter - the bigger volume of grain means that there is more height for the water to get through.
Takes longer to get to boil temp.

Goomba

 

[raven19]

Been a big brew day here.

Weizen, Alt and just finishing a Bo Pils.

 

[argon]

Did this the other day at the Brewday Brisbane Northside 2012
with some pretty funky water

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Cleveland Steamer II
Brewer: Argon
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 53.84 l
Post Boil Volume: 47.84 l
Batch Size (fermenter): 43.00 l
Bottling Volume: 43.00 l
Estimated OG: 1.062 SG
Estimated Color: 25.3 SRM
Estimated IBU: 57.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
9.50 kg Ale Malt (Barrett Burston) (3.0 SRM) Grain 4 72.7 %
1.01 kg Caramunich I Malt (Weyermann) (45.7 SR Grain 5 7.7 %
1.01 kg Carapils Malt (Weyermann) (2.0 SRM) Grain 6 7.7 %
0.82 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 7 6.3 %
0.40 kg Chocolate Malt (Thomas Fawcett) (508.0 S Grain 8 3.1 %
0.22 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 9 1.7 %
0.10 kg Carafa Special T2 Malt (Weyermann) (58 Grain 10 0.8 %
60.00 g Northern Brewer - HD 2010 [9.00 %] - Boi Hop 11 28.9 IBUs
14.00 g East Kent Goldings (Plugs) - CB 2010 [5. Hop 12 3.7 IBUs
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 13 -

45.00 g Northern Brewer - HD 2010 [9.00 %] - Cube Hop 14 10.7 IBUs
110.00 g Cascade - NB 2009 [6.40 %] - Cube Hop 15 13.6 IBUs

110.00 g Cascade - NB 2009 [6.40 %] - Hop Tea 16 0.0 IBUs
60.00 g Centennial - HD 2011 [10.90 %] - Dry Hop Hop 17 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 13.06 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 61.83 l of water at 71.2 C 66.0 C 90 min
Mash Out Add 0.00 l of water and heat to 80 C 80 C 0 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


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

 

[NickB]

This is on the mash now, First brew of 2012 and last day of holidays before return to work

Recipe: Old Rifle Range Dark Mild 9
Style: 11A-English Brown Ale-Mild

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.028 SG
Expected OG: 1.035 SG
Expected FG: 1.011 SG
Expected ABV: 3.2 %
Expected IBU (using Tinseth): 20.2
Expected Color: 35.6 EBC
Apparent Attenuation: 68.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 2.500 kg (37.0 %) In Mash/Steeped
UK Golden Promise 1.300 kg (19.3 %) In Mash/Steeped
German Munich Malt 0.950 kg (14.1 %) In Mash/Steeped
UK Dark Crystal 0.400 kg (5.9 %) In Mash/Steeped
Simpsons Golden Naked Oats 0.400 kg (5.9 %) In Mash/Steeped
US Victory Malt 0.250 kg (3.7 %) In Mash/Steeped
German CaraRed 0.250 kg (3.7 %) In Mash/Steeped
German CaraAroma 0.250 kg (3.7 %) In Mash/Steeped
UK Medium Crystal 0.250 kg (3.7 %) In Mash/Steeped
UK Chocolate Malt 0.200 kg (3.0 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 50 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 25 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 15 g Loose Pellet Hops used At turn off

Other Ingredients
Gypsum 10 g used In Mash
Calcium Carbonate 10 g used In Mash
Gypsum 10 g used In Boil
BrewBrite 8 g used In Boil

Yeast: Wyeast 1187 Ringwood Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (70C)
Step: Rest at 70 degC for 60 mins