What Are You Brewing III

[manticle]

Re brew. Hung over/ still wasted from Beerfest events so why not do a six step, double decocted brew, mashing in at 11 am?

Work tomorrow should be a breeze.

Glad I made the effort. Currently conditioning at ferment temp post FG and tastes fantastic. Can't wait till it's actually in the bottle (will be lagering for 3 weeks so it will be a while).

 

[NickB]

Finished this batch up a little while ago. 2 cubes filled, one will be fermented out, then split into 2x 10L secondaries, one with 2.4kg Blackberries, one with 2.4kg Cherries. Both will be entered in the BABBs Mash Paddle this April.

Gave the new kettle a run today... 95L cheapy Chinese Stainless pot, 2x 2200 KegKing Weldless Elements, 3 piece Ball Valve, stainless everything Got spot on the volume, and over gravity, so I'm stoked!

Recipe: Blackberry Porter (BABBs Mash Paddle 2012)
Style: 12A-Porter-Brown Porter

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Volume Transferred: 42.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.035 SG
Expected OG: 1.044 SG
Expected FG: 1.011 SG
Expected ABV: 4.3 %
Expected IBU (using Tinseth): 29.6
Expected Color: 39.2 EBC
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Golden Promise 7.250 kg (86.8 %) In Mash/Steeped
UK Dark Crystal 0.400 kg (4.8 %) In Mash/Steeped
German CaraAroma 0.200 kg (2.4 %) In Mash/Steeped
German CaraRed 0.200 kg (2.4 %) In Mash/Steeped
UK Chocolate Malt 0.150 kg (1.8 %) In Mash/Steeped
UK Black Malt 0.150 kg (1.8 %) In Mash/Steeped

Hops
UK Bramling Cross (5.0 % alpha) 45 g Loose Pellet Hops used 90 Min From End
UK Kent Golding (4.7 % alpha) 45 g Loose Pellet Hops used 90 Min From End

Other Ingredients
Calcium Chloride 4 g used In Mash
Gypsum 4 g used In Mash
Epsom Salts (Magnesium Sulfate) 1 g used In Mash
BrewBrite 4 g used In Boil

Yeast: Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins

Recipe Notes
Rack 10L to secondary on 1.2kg Blackberries&nbsp;<br>Rack 10L to secondary on 1.2kg Cherries


Cheers!

 

[elec]

This one is my virgin " own recipe", hopefully drinkable by the 17th march

Logan O'Malley's Old Abysmal v2

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 12.8 (EBC): 25.2
Bitterness (IBU): 30.6 (Average - No Chill Adjusted)

78.65% Pale Malt
7.87% Caraaroma
6.74% Flaked Barley
4.49% Carared
2.25% Biscuit

0.5 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)
1.1 g/L East Kent Golding (4.7% Alpha) @ 30 Minutes (Boil)
1.2 g/L Styrian Golding (4.4% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 65C for 60 Minutes. Boil for 60 Minutes

Fermented at 19C with WLP004 - Irish Ale

Fingers crossed

Regards

 

[winkle]

Hopefully this will be brewed before Friday,

Atomium Blonde
Belgian Blond Ale
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l :
Boil Time: 75 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 85.0 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 62.0 %
0.40 kg Aromatic Malt (51.2 EBC) Grain 3 6.2 %
1.70 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 26.4 %
0.35 kg Dextrose (Briess) (2.0 EBC) Sugar 4 5.4 %
45.00 g Styrian Goldings [5.40 %] - Boil 60.0 min Hop 5 22.0 IBUs
20.00 g Aurora [8.25 %] - Aroma Steep 15.0 min Hop 9 0.0 IBUs
15.00 g Aurora [8.25 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs
15.00 g Orange Peel, Sweet (Boil 5.0 mins) Spice 7 -
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 6 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 10 -


Beer Profile

Est Original Gravity: 1.065 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.3 %
Bitterness: 22.0 IBUs Calories: 427.1 kcal/l
Est Color: 10.8 EBC

If I get through customs on the Captian Cook Bridge, I'll ditch the 3522 for Wyeast 3538PC - Leuven Pale Ale

 

[Thefatdoghead]

Brewed this today.

Chai tea Brown ale Copy

Author: Gordon S pg 212

BJCP: Northern English Brown Ale
Type: All Grain
OG-1.048
FG-1.015
Created: 17/11/11 10:13 AM
Modified: 21/02/12 5:32 PM

Total for 1.0 batch: 50L
3.41 kg Maris Otter Pale Ale Malt
3.41 kg Vienna Malt
0.86 kg Melanoidin Malt
0.86 kg Carared
0.86 kg Crystal Medium
0.21 kg Chocolate Malt
0.64 kg Oats Flaked
0.43 kg Lactose
189.43 mL White Labs WLP002 English Ale
70.0 g Spalt Spalter (4.5%) to 18 IBU

Put into 2 cubes

Chai Tea to add after fermentation to taste.

1 vanilla bean split and scraped
2 cinnamon sticks
2 inch piece of ginger peeled and sliced
5 whole cloves
2 star anise
24 green cardemom pods
1 black cardomom pod, split
2 tsp black pepper corns
1/2 whole nutmeg roughly chopped
1/4 tsp fennel seads.

 

[drew9242]

Hopefully this will be brewed before Friday,

Atomium Blonde
Belgian Blond Ale
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l :
Boil Time: 75 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 85.0 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 62.0 %
0.40 kg Aromatic Malt (51.2 EBC) Grain 3 6.2 %
1.70 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 26.4 %
0.35 kg Dextrose (Briess) (2.0 EBC) Sugar 4 5.4 %
45.00 g Styrian Goldings [5.40 %] - Boil 60.0 min Hop 5 22.0 IBUs
20.00 g Aurora [8.25 %] - Aroma Steep 15.0 min Hop 9 0.0 IBUs
15.00 g Aurora [8.25 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs
15.00 g Orange Peel, Sweet (Boil 5.0 mins) Spice 7 -
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 6 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 10 -


Beer Profile

Est Original Gravity: 1.065 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.3 %
Bitterness: 22.0 IBUs Calories: 427.1 kcal/l
Est Color: 10.8 EBC

If I get through customs on the Captian Cook Bridge, I'll ditch the 3522 for Wyeast 3538PC - Leuven Pale Ale

I'm about to make a starter of the 3538 for a Belgian pale ale I'm brewing this arvo. Seeing this I might do a Belgian blonde after and use the trub for that as well.

 

[NickB]

Good to see you using up some of the Aromatic Malt Perry

 

[winkle]

Good to see you using up some of the Aromatic Malt Perry

Its gotta go somewhere

 

[Adam Howard]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Flanders Red
Brewer: Adam
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.05L
Post Boil Volume: 43.68 l
Batch Size (fermenter): 46.00 l
Bottling Volume: 39.00 l
Estimated OG: 1.071 SG
Estimated Color: 26.4 EBC
Estimated IBU: 16.4 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.80 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 32.5 %
3.80 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 32.5 %
2.50 kg Munich I (Weyermann) (14.0 EBC) Grain 3 21.4 %
0.40 kg Aromatic Malt (Dingemans) (37.4 EBC) Grain 4 3.4 %
0.40 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5 3.4 %
0.40 kg Special B (Dingemans) (290.6 EBC) Grain 6 3.4 %
0.40 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 7 3.4 %
15.00 g Pacific Gem [15.00 %] - Boil 60.0 min Hop 8 16.4 IBUs
1.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 9 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11.70 kg

So the weekend before last I did that beer on my new brew rig, chilled half into a glass carboy and began filling a cube with the other 'half'. Turns out I stuffed up my pre-boil volume (no wet run) and ended up with about 15 litres in the cube. Boiled a kettle and filled the cube to about 17 and squeezed the sides in as best as possible but knew that it wasn't enough for a batch. Roeselare went into the carboy and took off wonderfully.

I decided the weekend just gone that I wasn't going to have a chance to use the Wyeast Belgian Saison pack I had in the fridge due to the temp in Gembrook not being hot enough this summer so I thought "hmm, could chuck that in that wort." Decided that if I was going to turn it into a Saison it'd need some more bittering and also due to the dilution I'd want to bump up the gravity a bit. Made a starter yesterday, boiled up 4.5L of water with 380g LMDE, added 20g of Pacific Gem at 12 mins and then 300g dextrose at 5 mins. Dumped in 10g of Pacific Gem at flameout and allowed to sit. Didn't have a bit enough funnel for flow out of a cube (yet) so I cut a 1.25L coke bottle down. Tipped about half of the cubes contents into another carboy, tipped the hot wort into the cube and then poured all the rest into the carboy, pitched yeast and bam off we go. Starting gravity is around 1.062-65. Not the ideal gravity nor fermentable extract for a Saison but I'm thinking the dextrose will help to dry it out a bit. Pretty excited to see how it ends up actually. Wort out of the cube tasted delicious!

Next to an Oatmeal Stout. As you can see it's a bit darker than a normal Saison but what the hell. Really loving carboys.

 

[argon]

Got some of those free glasses from BWS and a sixer of LCPA, so decided to brew another double batch of LFPA, simplified cause i'm lazy. Also wasn't happy with the last lot. Seemed to be some yeast issues, so this time throwing more yeast at it.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Little Fella's Pale Ale
Brewer: Argon
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 53.11 l
Bottling Volume: 41.00 l
Estimated OG: 1.050 SG
Estimated Color: 5.2 SRM
Estimated IBU: 35.2 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
7.20 kg Ale Malt (Barrett Burston) (3.0 SRM) Grain 4 73.5 %
1.00 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 5 10.2 %
0.50 kg Carapils Malt (Weyermann) (2.0 SRM) Grain 7 5.1 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 6 10.2 %
0.10 kg Acidulated Malt (Weyermann) (2.3 SRM) Grain 8 1.0 %
56.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 10 15.5 IBUs
8.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 9 -
60.00 g Cascade - HD 2011 [5.50 %] - Boil 10.0 m Hop 11 7.0 IBUs
60.00 g Chinook - HD 2011 [10.00 %] - Boil 10.0 Hop 12 12.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -
40.00 g Cascade - HD 2011 [5.50 %] - Dry Hop 5.0 Hop 16 0.0 IBUs
40.00 g Chinook - HD 2011 [10.00 %] - Dry Hop 5. Hop 17 0.0 IBUs
40.00 g Cascade - HD 2011 [5.50 %] - Boil 0.0 mi Hop 13 0.0 IBUs
40.00 g Chinook - HD 2011 [10.00 %] - Boil 0.0 m Hop 14 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9.80 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 27.99 l of water at 71.2 C 65.0 C 60 min


Notes:
------
28/04/11 200DLs

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

 

[manticle]

Type: All grain
Size: 32 liters
Color: 16 HCU (~10 SRM)
Bitterness: 49 IBU
OG: 1.065
FG: 1.012
Alcohol: 6.8% v/v (5.3% w/w)
Grain: 7.25kg Simpsons Golden Promise
1.5kg Weyerman Munich
300g simpsons crystal 70-80L
350g Briess victory
Mash: 55 mins,70% efficiency,
TEMP: 63/72/78
TIME: 45/10/10
Boil: 90 minutes
SG 1.052, 40 liters
Hops: 40g Northern brewer (9.8% AA, 60 min.)(FWH)
4g simcoe (12.6% AA, 25 min.)
4g citra (13.9% AA, 25 min.)
4g simcoe (12.6% AA, 20 min.)
4g citra (13.9% AA, 20 min.)
4g simcoe (12.6% AA, 15 min.)
4g citra (13.9% AA, 15 min.)
4g simcoe (12.6% AA, 10 min.)
4g citra (13.9% AA, 10 min.)
4g simcoe (12.6% AA, 5 min.)
4g citra (13.9% AA, 5 min.)
4g simcoe (aroma)
4g citra (aroma)

1272

2g CaCl2 and 3g CaSO4 to mash and boil.


Dry hop 1g per litre total split 50:50 Citra:simcoe

First time using citra or simcoe so I hope I like them. What's other people's experience with them as a bittering hop? Have read they can be harsh used early (hence the Northern Brewer - normally my bittering hops makes an appearance somewhere in the flavour additions too).

 

[bum]

Simcoe is magic at any point in the boil. Haven't bittered with citra but a little late in the boil goes a long way for me - perhaps it's just not my hop.

 

[Lecterfan]

Style: Saison
TYPE: All Grain
Taste: (35.0)

Ingredients:
------------
Amt Name Type # %/IBU
1700.00 g Munich I (Weyermann) (14.0 EBC) Grain 2 32.7 %
200.00 g Carahell (Weyermann) (27.0 EBC) Grain 3 3.8 %
1.0 pkg French Saison (Seasonal) (Wyeast Labs #3 Yeast 6 -
3300.00 g Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 1 63.5 %
20.00 g Nelson Sauvin [11.30 %] - Boil 60.0 min Hop 4 22.7 IBUs
30.00 g Aramis [8.20 %] - Boil 1.0 min Hop 5 1.1 IBUs

Interested to see others using wy3711 with big hops! I'm doing Saison number 4 today and actually bittering with some galaxy, my second one used nelson sav though and it seems to complement the character of the yeast really well (what little character you get from the hops on top of such a monster of a yeast - I tend to FWH and then 90 min boil). I've also done a couple with just EKG and styrians..they are all too young to comment on yet as I've smashed them out fairly close together.

 

[jyo]

Simcoe is magic at any point in the boil. Haven't bittered with citra but a little late in the boil goes a long way for me - perhaps it's just not my hop.

Oh yeaaahhh. I haven't brewed with Citra yet but sampled a couple using it. Simcoe is just an amazing all purpose hop.

 

[brettprevans]

.)

First time using citra or simcoe so I hope I like them. What's other people's experience with them as a bittering hop? Have read they can be harsh used early (hence the Northern Brewer - normally my bittering hops makes an appearance somewhere in the flavour additions too).

I love citra. Dont think its harsh to bitter with. I did an almost citra smash (ale & buscuit only). And it was full on but great. ill pour a bottle off the keg and bring it to next melb brewers mtg.

And well, simcoe is awsome. I need to buy a pound of it

 

[brettprevans]

Got some of those free glasses from BWS and a sixer of LCPA, so decided to brew another double batch of LFPA, simplified cause i'm lazy. Also wasn't happy with the last lot. Seemed to be some yeast issues, so this time throwing more yeast at it.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Little Fella's Pale Ale
Brewer: Argon
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 53.11 l
Bottling Volume: 41.00 l
Estimated OG: 1.050 SG
Estimated Color: 5.2 SRM
Estimated IBU: 35.2 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
7.20 kg Ale Malt (Barrett Burston) (3.0 SRM) Grain 4 73.5 %
1.00 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 5 10.2 %
0.50 kg Carapils Malt (Weyermann) (2.0 SRM) Grain 7 5.1 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 6 10.2 %
0.10 kg Acidulated Malt (Weyermann) (2.3 SRM) Grain 8 1.0 %
56.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 10 15.5 IBUs
8.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 9 -
60.00 g Cascade - HD 2011 [5.50 %] - Boil 10.0 m Hop 11 7.0 IBUs
60.00 g Chinook - HD 2011 [10.00 %] - Boil 10.0 Hop 12 12.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 15 -
40.00 g Cascade - HD 2011 [5.50 %] - Dry Hop 5.0 Hop 16 0.0 IBUs
40.00 g Chinook - HD 2011 [10.00 %] - Dry Hop 5. Hop 17 0.0 IBUs
40.00 g Cascade - HD 2011 [5.50 %] - Boil 0.0 mi Hop 13 0.0 IBUs
40.00 g Chinook - HD 2011 [10.00 %] - Boil 0.0 m Hop 14 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9.80 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 27.99 l of water at 71.2 C 65.0 C 60 min


Notes:
------
28/04/11 200DLs

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

im interested that ur using acidulated in this. What r u hoping to get from it? Ive seen it used in sours, saisons, stoits but not pales.

 

[JoeF]

I've doing a Medieval Unhopped Ale. Although we only have one Gruit recipe recorded, I'm using the general ideas of what they did for Gruit ales...

Here's the planned recipe to be done this Sunday...

Okay - Pulling out the herbs and ingredients for this weekend's Gruit Ale. At this stage it's looking like:

5 Gallons
6Kg Thomas Fawcett Marris Otter Floor sprouted malt.
1Kg Weyermanns Smoked Malt
1Kg Oatmeal
Wyeast 3763PC - Roeselare Ale Yeast (http://www.craftbrewer.com.au/shop/details.asp?PID=1643)

Single stage decoction mash. Water to be adjusted from Mt Crosby (Brisbane) to Burton on Trent.


Spices (all dried) in a 90mil boil:

10g Wormwood (Artemisia absinthium)
5g Agrimony (Agrimonia eupatoria)
5g Lady's Mantle (Alchemilla alpina)
5g Angelica Root (Angelica archangelica)
5g Hyssop (Hyssopus officinalis)
5g Yarrow (Achillea millefolium)
5g Sticky Willy (Galium aparine)
5g Rue (Ruta graveolens)
5g Rosehips (Rosa gallica)
20g Meadowsweet (Filipendula ulmaria)
10g Vervain (Verbena officinalis)
10g Monk's Pepper (Vitex agnus-castus)
10g Elecampane (Inula helenium)
30g Fresh Rosemary (Rosmarinus officinalis)
10g Dried Elderberries (Sambucus nigra)
10g Dried Juniper Berries (Juniperus communis)
20g Chamomile Flowers (Matricaria recutita)
20g Coriander Seed (Coriandrum sativum)
6 Saffron Threads (Crocus sativus)
6 Drops Sweet Orange Oil (Citrus Sinensis)

Wow. I'm hoping you've got a feast lined up with whole legs of roasted animals, plenty of wenches, a lute and a jester when you drink it!'

:icon_chickcheers:

 

[black_labb]

Brewed a midstrength brown ale.
Decided to caramelise 3.5L of the first runnings as I want a fair bit of body to the beer. I was a bit ambitious while being inattentive and caramelised turned to burnt. I added what dissolved into some hot water and left the rest behind. Might make it a bit of a "roasty" flavour but that shouldn't cause any major issues. I tasted it and it didn't taste any more than mildly roasty. The bits stuck to the bottom of the pot were a different story though.



Recipe Specs
----------------
Batch Size (L): 40.0
Total Grain (kg): 6.650
Total Hops (g): 218.00
Original Gravity (OG): 1.038 (P): 9.5
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 3.24 %
Colour (SRM): 17.4 (EBC): 34.2
Bitterness (IBU): 42.7 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malt (52.63%)
2.000 kg Biscuit (30.08%)
0.500 kg Carared (7.52%)
0.350 kg Caraaroma (5.26%)
0.100 kg Caramunich II (1.5%)
0.100 kg Chocolate (1.5%)
0.100 kg Crystal 120 (1.5%)

Hop Bill
----------------
25.0 g Challenger Pellet (6.5% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
50.0 g Fuggles Pellet (4% Alpha) @ 30 Minutes (Boil) (1.3 g/L)

Cube 1 designed to be along the lines of hobgoblin, 25 IBU
13.0 g Centennial Pellet (8.2% Alpha) @ 15 Minutes (cube) (0.3 g/L)
45.0 g Styrian Golding Pellet (3.6% Alpha) @ 15 Minutes (cube) (1.1 g/L)

Cube 2 is a more hop forward american brown, 50ibu
25.0 g Centennial Pellet (8% Alpha) @ 15 Minutes (cube) (0.6 g/L)
25.0 g Citra Pellet (11.1% Alpha) @ 15 Minutes (cube) (0.6 g/L)
35.0 g Fuggles Pellet (4% Alpha) @ 15 Minutes (cube) (0.9 g/L)


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

Single step Infusion at 68C for 60 Minutes.
Fermented at 22C with 1187 ringwood ale


Recipe Generated with BrewMate

Was really excited for the english one, but It ended up with a healthy culture of bacteria floating on the top. I noticed the o ring I had holding the glad wrap over the top had some mould growing on it just after opening the top for a hydro sample, which I suspect fell in. The fermentor and the o ring are now sitting in bleach while the beer is down the toilet. Smelled absolutely beautiful too

I didn't really have enough bottles anyway as I have 75L of big belgians ageing. Need to get some more bottles so I have more ready for everyday drinkers.

 

[Florian]

These are about to be dumped into a NC cube full of 90 degree unhopped wort.

150g Saaz plugs :icon_drool2:

 

[bignath]

Just finished cleaning up and packing down after a double batch of this:

It's my house beer at the moment. Really simple and very, very sessionable.



Anzac Ale V6.0

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.008 (P): 2.1
Alcohol (ABV): 4.94 %
Colour (SRM): 4.5 (EBC): 8.9
Bitterness (IBU): 35.4 (Tinseth - No Chill Adjusted)

91.07% Barret Burston Pale Ale Malt
8.93% Carapils (Dextrine)

0.7 g/L Nelson Sauvin (12.3% Alpha) @ 30 Minutes (Boil)
0.6 g/L Nelson Sauvin (12.3% Alpha) @ 15 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 5 Minutes (Boil)

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

Fermented at 18C with Danstar Nottingham