What Are You Brewing III

[bullsneck]

Brewing this today...


BOAB Four Hop IPA (American IPA)

Original Gravity (OG): 1.062 (P): 15.2
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 11.1 (EBC): 21.9
Bitterness (IBU): 56.3 (Rager)

80.02% Simpsons Marris Otter
6.51% Weyermann Munich I
6% Thomas Fawcett Pale Crystal
3.99% Bairds Medium Crystal
3.49% Global Light Munich

0.4 g/L Millennium (14.4% Alpha) @ 60 Minutes (Boil)
0.1 g/L Topaz (16.3% Alpha) @ 60 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 20 Minutes (Boil)
0.3 g/L Centennial (9.7% Alpha) @ 20 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 20 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 15 Minutes (Boil)
0.3 g/L Centennial (9.7% Alpha) @ 15 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 15 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 10 Minutes (Boil)
0.3 g/L Centennial (9.7% Alpha) @ 10 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 10 Minutes (Boil)
0.4 g/L Cascade (6.8% Alpha) @ 5 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 5 Minutes (Boil)
0.1 g/L Centennial (9.7% Alpha) @ 5 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 5 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 0 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 0 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 0 Minutes (Boil)
0.8 g/L Cascade (6.8% Alpha) @ 0 Days (Dry Hop)
0.8 g/L Topaz (16.3% Alpha) @ 0 Days (Dry Hop)

0.1 g/L Calcium Chloride @ 75 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 75 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 75 Minutes (Mash)
0.3 g/L Yeast Nutrient @ 15 Minutes (Boil)
0.2 g/L BrewBrite @ 10 Minutes (Boil)

Single step Infusion at 65C for 90 Minutes. Boil for 75 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[Brewer_010]

Oatmeal stout if I get my dark grains cracked and steeping by friday eve.

Otherwise a variation of this with heritage crystal (slightly less), a bit of a hopburst with the flavour additions, IBU up to 40 ish and a different yeast (maybe 1028)

http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1372

Have sunday to consider the oatmeal stout, depending on what state I'm in from brewing and sampling HB* with wolfman on the saturday.

*from the december grain bulk buy

Manticle - how much oats are you using? I'm putting down a partial next week (mainly to use up some leftover DME I have) and using 8.5% oats (just rolled oats for porridge). Saw that you can use around 10% so thought 8.5% should be OK for starters. I can always do another one in June if its not enough.

Recipe:

Amount Item Type % or IBU

2.00 kg Light Dry Extract (8.0 EBC) Dry Extract 38.39 %
2.00 kg Ale Malt (Barrett Burston) (6.0 EBC) Grain 38.39 %
0.45 kg Oats, Flaked (2.0 EBC) Grain 8.64 %
0.32 kg Carabohemian (190.0 EBC) Grain 6.14 %
0.29 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 5.57 %
0.15 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 2.88 %

30.00 gm Target [9.40 %] (40 min) Hops 30.5 IBU
10.00 gm Target [9.40 %] (20 min) Hops 4.5 IBU

0.50 tsp Koppafloc (Boil 10.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 0.0 days) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 35 ml] Yeast-Ale

cheers

 

[vortex]

Manticle - how much oats are you using? I'm putting down a partial next week (mainly to use up some leftover DME I have) and using 8.5% oats (just rolled oats for porridge). Saw that you can use around 10% so thought 8.5% should be OK for starters. I can always do another one in June if its not enough.

Recipe:

Amount Item Type % or IBU

2.00 kg Light Dry Extract (8.0 EBC) Dry Extract 38.39 %
2.00 kg Ale Malt (Barrett Burston) (6.0 EBC) Grain 38.39 %
0.45 kg Oats, Flaked (2.0 EBC) Grain 8.64 %
0.32 kg Carabohemian (190.0 EBC) Grain 6.14 %
0.29 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 5.57 %
0.15 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 2.88 %

30.00 gm Target [9.40 %] (40 min) Hops 30.5 IBU
10.00 gm Target [9.40 %] (20 min) Hops 4.5 IBU

0.50 tsp Koppafloc (Boil 10.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 0.0 days) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 35 ml] Yeast-Ale

cheers

I did a Chocolate Oatmeal Stout last weekend, 23L batch All Grain, used 700g of Oats. The final beer is beautiful, perfect amount of smoothness from the oats IMO. Can post the full recipe if you want a look. My chocolate malt addition was a lot higher than my roast malt, has really given it an awesome chocolate flavour and aroma. It's ready to keg tomorrow

 

[chunckious]

Black IPA

Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 37.0 (EBC): 72.9
Bitterness (IBU): 46.3 (Average)

76.99% Marris Otter
8% Melanoidin
4.99% Crystal 120
4.01% Chocolate, Pale
3.01% Black Patent
3.01% Roasted Barley

0.9 g/L Nelson Sauvin (11.5% Alpha) @ 75 Minutes (Boil)
0.9 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.9 g/L Nelson Sauvin (11.5% Alpha) @ 15 Minutes (Boil)
0.8 g/L Cascade (7.8% Alpha) @ 0 Minutes (Aroma)
0.4 g/L Nelson Sauvin (11.5% Alpha) @ 0 Minutes (Aroma)
0.8 g/L Styrian Golding (4.4% Alpha) @ 0 Minutes (Aroma)
0.8 g/L Cascade (7.8% Alpha) @ 0 Days (Dry Hop)
0.8 g/L Styrian Golding (4.4% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66C for 60 Minutes. Mash out at 78oC. Boil for 75 Minutes

Fermented at 19C with


Recipe Generated with BrewMate

 

[Brewer_010]

I did a Chocolate Oatmeal Stout last weekend, 23L batch All Grain, used 700g of Oats. The final beer is beautiful, perfect amount of smoothness from the oats IMO. Can post the full recipe if you want a look. My chocolate malt addition was a lot higher than my roast malt, has really given it an awesome chocolate flavour and aroma. It's ready to keg tomorrow

thanks vortex, if you could post the recipe that would be great. Haven't crushed the grain for mine so there is still time to tweak it.

 

[donburke]

Brewing this today...


BOAB Four Hop IPA (American IPA)

Original Gravity (OG): 1.062 (P): 15.2
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 11.1 (EBC): 21.9
Bitterness (IBU): 56.3 (Rager)

80.02% Simpsons Marris Otter
6.51% Weyermann Munich I
6% Thomas Fawcett Pale Crystal
3.99% Bairds Medium Crystal
3.49% Global Light Munich

0.4 g/L Millennium (14.4% Alpha) @ 60 Minutes (Boil)
0.1 g/L Topaz (16.3% Alpha) @ 60 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 20 Minutes (Boil)
0.3 g/L Centennial (9.7% Alpha) @ 20 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 20 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 15 Minutes (Boil)
0.3 g/L Centennial (9.7% Alpha) @ 15 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 15 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 10 Minutes (Boil)
0.3 g/L Centennial (9.7% Alpha) @ 10 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 10 Minutes (Boil)
0.4 g/L Cascade (6.8% Alpha) @ 5 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 5 Minutes (Boil)
0.1 g/L Centennial (9.7% Alpha) @ 5 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 5 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 0 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 0 Minutes (Boil)
0.4 g/L Topaz (16.3% Alpha) @ 0 Minutes (Boil)
0.8 g/L Cascade (6.8% Alpha) @ 0 Days (Dry Hop)
0.8 g/L Topaz (16.3% Alpha) @ 0 Days (Dry Hop)

0.1 g/L Calcium Chloride @ 75 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 75 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 75 Minutes (Mash)
0.3 g/L Yeast Nutrient @ 15 Minutes (Boil)
0.2 g/L BrewBrite @ 10 Minutes (Boil)

Single step Infusion at 65C for 90 Minutes. Boil for 75 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

up all night weighing your hop additions ?

 

[donburke]

made my house pilsner today

Recipe: BOHEMIAN PILSNER
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 85.00 L
Boil Size: 92.40 L
Estimated OG: 1.047 SG
Estimated Color: 7.0 EBC
Estimated IBU: 37.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
17.00 kg Pilsner Bohemium Floor Malted (Weyermann) Grain 94.44 %
1.00 kg Maize, Flaked (Bairds) (2.5 EBC) Grain 5.56 %
150.00 gm Saphir [4.70 %] (105 min) (First Wort HopHops 24.2 IBU
170.00 gm Saaz [3.40 %] (30 min) Hops 12.8 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
20.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Czech Pilsner Lager (Wyeast Labs #2278) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 18.00 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
40 min Mash In Add 48.00 L of water at 69.1 C 63.0 C
40 min Step Add 30.00 L of water at 88.5 C 72.0 C
10 min Mash Out Heat to 78.0 C over 10 min 78.0 C


Notes:
------
TOP UP KETTLE DURING BOIL

FWH IS AT FIRST RUNNINGS
30 MIN IS 15 MIN ADDITION

FILL 2 X 23 LITRE CUBES
FILL 2 X 17 LITRE CUBES

2 X 600ML WY2278 SLURRY TO BE HARVESTED 7/4/12
PITCH 600ML INTO EACH 40 LITRE BATCH

 

[grod5]

Using Simcoe hops from NikoBrew

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Cat Piss Pale
Brewer: Greg
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 35.99 l
Post Boil Volume: 29.12 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.061 SG
Estimated Color: 19.2 EBC
Estimated IBU: 37.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 87.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 79.4 %
0.80 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2 12.7 %
0.50 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 7.9 %
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
80.00 g Simcoe [13.00 %] - Boil 10.0 min Hop 5 34.8 IBUs
55.00 g Simcoe [13.00 %] - Boil 1.0 min Hop 6 2.8 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 7 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.30 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.27 l of water at 70.8 C 64.0 C 90 min

Sparge: Drain mash tun, Batch sparge with 2 steps (12.76l, 12.76l) of 75.6 C water
Notes:
------

 

[kelbygreen]

just mashed this in,

coopers sparkling

42lt volume

10.7kg Ale Malt
.5kg Caramunich 2
.5kg Wheat

58g POR @ 60 mins

65deg mash and 78deg mash out

 

[vortex]

thanks vortex, if you could post the recipe that would be great. Haven't crushed the grain for mine so there is still time to tweak it.

Sorry for the delay.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Cisco Oatmeal Stout
Brewer: Me
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 29.97 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 22.50 l
Estimated OG: 1.060 SG
Estimated Color: 75.8 EBC
Estimated IBU: 25.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Ale Malt (Bairds) (6.0 EBC) Grain 1 73.8 %
0.70 kg Oats, quick Flaked (2.0 EBC) Grain 2 10.3 %
0.50 kg Crystal Malt Medium140-160(Bairds) (146. Grain 3 7.4 %
0.35 kg Chocolate Malt (1000.8 EBC) Grain 4 5.1 %
0.23 kg Roasted Malt (1199.7 EBC) Grain 5 3.4 %
65.00 g Goldings, East Kent [4.30 %] - Boil 60.0 Hop 6 25.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 9 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.78 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.68 l of water at 72.1 C 64.4 C 75 min

Sparge: Batch sparge with 1 steps (19.08l) of 75.6 C water
Notes:
------


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

 

[manticle]

Manticle - how much oats are you using? I'm putting down a partial next week (mainly to use up some leftover DME I have) and using 8.5% oats (just rolled oats for porridge). Saw that you can use around 10% so thought 8.5% should be OK for starters. I can always do another one in June if its not enough.

Haven't actually worked out the recipe yet. I ended up brewing a challenger/styrian bitter instead so the oatmeal stout will be next weekend.

I think I ordered a kilo of simpsons golden naked oats so I'll toast them lightly and use the lot. 20 ish L batch, maris otter/Golden promise blend, briess victory and tf pale choc, simpsons choc, black and RB for the rest. All dark grains steeped overnight in cold water , brought to 70 degrees and chucked in at the end of the mash. Unsure whether to use 100g or so of heritage crystal.

Probably 1099 and EKG to about 30-35 IBU.

Will follow with a dry stout, same grain bill,same hop schedule, no oats and 1084.

 

[Tony]

Hefe

hefeweizen

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 11.00
Anticipated OG: 1.050 Plato: 12.44
Anticipated EBC: 7.4
Anticipated IBU: 12.2
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
63.6 7.00 kg. Weyermann Pale Wheat Germany 1.038 4
32.7 3.60 kg. Weyermann Pilsner Germany 1.038 4
3.6 0.40 kg. Weyermann Carahell Germany 1.035 26



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
42.00 g. Hallertau Aroma Whole 7.00 12.2 40 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen

 

[Brewer_010]

Haven't actually worked out the recipe yet. I ended up brewing a challenger/styrian bitter instead so the oatmeal stout will be next weekend.

I think I ordered a kilo of simpsons golden naked oats so I'll toast them lightly and use the lot. 20 ish L batch, maris otter/Golden promise blend, briess victory and tf pale choc, simpsons choc, black and RB for the rest. All dark grains steeped overnight in cold water , brought to 70 degrees and chucked in at the end of the mash. Unsure whether to use 100g or so of heritage crystal.

Probably 1099 and EKG to about 30-35 IBU.

Will follow with a dry stout, same grain bill,same hop schedule, no oats and 1084.

Thanks for the ideas. Have mucked around with my recipe:

Amount Item Type % or IBU

1.50 kg Light Dry Extract (8.0 EBC) Dry Extract 32.14 %
2.00 kg Ale Malt (Barrett Burston) (6.0 EBC) Grain 42.85 %
0.47 kg Oats, Flaked (2.0 EBC) Grain 10.04 %
0.23 kg Caraamber (Weyermann) (70.9 EBC) Grain 4.99 %
0.23 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 4.99 %
0.23 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 4.99 %

30.00 gm Target [9.40 %] (40 min) Hops 30.5 IBU
10.00 gm Target [9.40 %] (20 min) Hops 4.5 IBU

0.50 tsp Koppafloc (Boil 10.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 0.0 days) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 100 ml] Yeast-Ale

 

[mckenry]

First time for me doing the Doctors Landlord.
Already a few changes on the fly.... I'm doing a multi step mash, not S.I. and forgot to mod recipe as Hops are a slightly diff IBU...
Oh well, RDWHAHB.
On the positive side, my West Yorkshire WY1469 is a big healthy starter, ready to pitch this arvo.
Tap water is freaking cold at the moment, so chilling will be one pass only. Love that!

 

[RdeVjun]

Already a few changes on the fly.... I'm doing a multi step mash, not S.I. and forgot to mod recipe as Hops are a slightly diff IBU...
Oh well, RDWHAHB.

No bother, its usually a forgiving recipe. 40-odd variants of it made here with different hops varieties/ strengths and quite pleased with just about every single one.
I step mashed a few (some decocted too) and found no real benefits TBH, single infusion is adequate. But nothing to stop you stepping it, may as well caramelise some wort as well if you're feeling enthusiastic and energetic, it won't hurt! :icon_cheers:

 

[mckenry]

No bother, its usually a forgiving recipe. 40-odd variants of it made here with different hops varieties/ strengths and quite pleased with just about every single one.
I step mashed a few (some decocted too) and found no real benefits TBH, single infusion is adequate. But nothing to stop you stepping it, may as well caramelise some wort as well if you're feeling enthusiastic and energetic, it won't hurt! :icon_cheers:

Hey RdeVjun,
Yep, not worried. Sure it will be good. I just like a baseline. I like to brew to recipe first, then tailor if needed.
Not going to bother caramelising. Anyway - time to mashout.

 

[sponge]

Got this planned for tomorrow...

92% GP
3% Caramalt
3% Light crystal
2% Acidulated

1.065

70IBU Cascade/Centennial/Amarillo @ Cube

US05.


Loving single cube hop additions atm.


Sponge

Just mashed in. I'm a little excited.


Sponge

 

[Bribie G]

Rowy, go back a page
It is a recipe inspired by an 1932 oatmeal mild recipe with was on the "Shut up about Barkley Perkins" site unless I've got it wrong.

Winkle does a killer mild.

Talking of traditional recipes, tomorrow I'm going to repeat an experiment that turned out absolutely brilliantly.

Take your normal Coopers Sparkling clone recipe with the ale malt, a bit of crystal, 5% sugar, POR...... the usual suspects.

Then instead of the ale, use a 50/50 mix of ale and wheat malt.

63 mash, ferment below 18 with the Coopers bottle yeast, preferably second or third gen.

The result is a super clean tasting Sparkling with the POR and the esters shining through, with pear, pear, pear :icon_drool2:

Coopers use a bit of wheat, by ramping the wheat right up it seems to add a new dimension. Also you need a spoon to tackle it.

 

[Tony]

I tell ya..... these NZ hallertau flowers smell great in a Hefe

 

[argon]

Just doughed in... extend to a 2 hour mash for the Maris Otter


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 08.2 - English Extra Special/Strong Bitter
Brewer: Argon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 50.72 l
Bottling Volume: 43.00 l
Estimated OG: 1.060 SG
Estimated Color: 16.5 SRM
Estimated IBU: 48.4 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
10.94 kg Ale - Maris Otter Malt (Thomas Fawcetts Grain 4 92.0 %
0.24 kg Amber Malt (Thomas Fawcett) (60.9 SRM) Grain 6 2.0 %
0.71 kg Caraaroma Malt (Weyermann) (178.0 SRM) Grain 5 6.0 %
90.00 g East Kent Goldings (Plugs) - CB 2010 [5. Hop 7 26.3 IBUs
8.00 g Brewbrite (Boil 10.0 mins) Fining 8 -
100.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 9 10.6 IBUs
60.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 10 11.5 IBUs
8.00 g Yeast Nutrient (Boil 10.0 mins) Other 11 -
2.0 pkg West Yorkshire Ale (Wyeast Labs #1469-PC Yeast 12 -
30.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 13 0.0 IBUs
30.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 14 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.89 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 30.99 l of water at 72 C 65.0 C 120 min


Notes:
------
estimated mash pH 5.36




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