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22) English (Extra) Special Bitter

Brewing Date: Saturday January 06, 2007

% Amount Name Origin Potential
-----------------------------------------------------------------------------
92.9 4.60 kg. IMC Ale Malt Australia 1.038
7.1 0.35 kg. Crystal Medium England 1.034

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pacific Gem Pellet 14.00 25.0 60 min.
10.00 g. Pacific Gem Pellet 14.00 13.8 35 min.
20.00 g. Goldings - E.K. Pellet 5.00 9.1 30 min.
20.00 g. Goldings - E.K. Pellet 5.00 5.9 15 min.
12.00 g. SafAle S-04 Dry

Batch Size (L): 24.00
Total Grain (Kg): 4.95
Anticipated IBU: 53.8
Actual OG: 1.048
Actual FG: 1.011
Wort Boil Time: 60
Mash Temp: 67

Mashin Volume: 12.4
Mashout Volume: 6.1
Sparge Volume: 17.5
Volume into Kettle: 31.0
Evaporation Rate: 13 %
Final Volume: 27.0
Volume into Fermenter: 24.2

Adjust Mash Water - 18.49 Litres with: 5 Grams of Gypsum. CaSO4
Adjust Mash Water - 18.49 Litres with: 1/4 tsp Citric Acid
Adjust Sparge Water - 17.50 Litres with: 7 Grams of Gypsum. CaSO4

=============================================================================

05-01-07 Crush grain. I found that the hole in the hopper feeder was too small resulting the grain not feeding correctly / getting stuck. I made this hole larger with a file and this assisted greatly. I will increase this even further in length and maintain the width at 10mm. I crushed 4.6kg of IMC Ale Malt and 350g of Crystal Malt (Medium). I am going to look into attaching a drill / fixing the mill to a bucket. The milling / measuring should probably take about 30mins in future but the bigger feed may reduce this further. I left the grain in the bucket overnight. I also got all the gear out for the brew the next morning and left this on the table at the back door.

06-01-07 Brew day! Start at 7am. Setup the equipment. Start boiling mash-in water (12.4L) on the new nasa burner - it was really quick. The only thing is that all the paint on the burner stand caught alight and burnt with a horrible smell and heaps of ash (I have since cleaned the burner and hopefully it should be even more efficient). I added about 5g of Gypsum (Calcium Sulphate) to lower pH and raise perceived bitterness of the beer. Ran out of gas. Ran across the road and got another bottle. Brought water up to 76*C. Poured some of the grain into the mash tun (an esky with a SS manifold inside). Gradually added water and grain mixing the whole lot with a wooden spoon. Measured temperature - and it was a little high, so I added a touch of cool water and stirred. I placed a sheet of polystyrene over the grain and water - closed the esky and left it to sit. I opened the tun up again and measured the pH with a pH strip. I added a 1/4 of a teaspoon of citric acid. I closed the mash tun again. I went to the service station and had the gas bottle refilled ($20 for a refill).

I returned and put on 6.1L to boil on the kitchen stove in a stock pot to use as mash-out water - I brought this water to the boil. I also put a further 17.5L on to boil, with 7g of gypsum, on the nasa burner to get it to 76*C to use as the sparge water. After an hour of the grain sitting in the mash tun I poured in the 6.1L of boiling water and stirred the grain up again. I let this sit for 10mins so the grain would settle. I then started drawing the water from the mash tun in 1L lots into a small container until the wort (that's technical talk for sugar water, also it's pronounced 'wert' so you don't sound silly amongst your friends) was running clearly (free of little bits of grain etc). This took about 2 goes. I poured the wort I drew out back into the mash tun. Even though I did this gently it still stirred up the grain. I am going to have to make something to stop of the stirring up of the grain bed (probably an ice-cream container lid with holes drilled through).

After I had a clear flow I let the wort flow into the kettle. Once it stopped flowing I added the sparge water. Again I let this sit for 10mins and again I recirculated the initial runnings until the flow was clear and then let the wort flow into the kettle. After this had stopped I ended up with 31L in the kettle (this was spot on based on the promash calcs, assuming an absorption rate of 1.01L per kilo of grain, this also indicates that the is no dead space in the mash tun). I measured the gravity of this wort with my new refractometer and got 11 brix which is about 1.044. This placed my efficiency at 84% (basically the % of sugars that I extracted over potential extraction, 84% is considered very good for this particular method).

I started boiling the wort and measured out the hop additions while the wort got to the boil. I cleverly allowed the wort to boil over not once but twice! before I was able to properly regulate the heat. I made the first hop addition at this point. I started cleaning the mash tun and I realised that the was an implication for the higher efficiency (I had performed my calculations with 70%) which was basically the beer was going to be sweeter / stronger and no longer in the style I had anticipated. I decided to increase my hop additions and added another 10g @ 35mins to go to increase bitterness. These hops were added to a hop bag which was held in the kettle by the wooden spoon. I made the other hop additions and continued cleaning the equipment. I sanitised a 25L cube with idophor. I later discovered that a 25L cube is not actually 25L but nearer 27L-28L (don't believe labels ever again) I also put a tap on the cube.

I connected the hose to the kettle and ran some boiling wort through it to sanitise it. I poured this wort back into the kettle. I then left the end of the hose in the kettle to sanitise. I turned off the burner and let the wort sit for about 10-15mins.

After flameout I measured the gravity and volume. The gravity was 13 brix which is about 1.053 - this reading was incorrect as I ended up with 1.048 going into the fermenter. I suspect that this was a function of the warm wort / warm refractometer. I need to monitor this more closely when taking readings. I have final volume of of approx 27L. This gave me an evaporation rate of 13%. Of this I lost about 1.75L to the kettle and approx 0.25L to the hop bag. Then a further 4% due to heat shrinkage. The final amount in the ferment was about 24.2L.

I then racked the wort into the cube. The cube was extremely hot. I squeezed a large amount of air out of the cube before putting the lid on, however there was still a significant amount of head space. I left it to cool over night. It was about 12.15pm by about this time. By the time I cleaned up it was close to 1pm. Hopefully I be able to slice some time of the process. I going to mash in at a 3:1 ratio and not bother to have a mash out water step.

I had intended to make an English Special Bitter, but due to the greater efficiency / greater hopping the batch is probably more suitably described as an Extra Special Bitter

07-01-07 I bottled the batch of beer that was sitting in secondary in the brew fridge (#21). After cleaning the fermenter I carried the cube downstairs and placed it on a couple of crates and then proceeded to let the wort flow from the cube to the fermenter. There was a lot of splashing so hopefully it was sufficiently aerated. I pitched the yeast (SAFale S-04) and set the temp to 18-19 degrees. Gravity was 1.048 @ 24.2L. The wort had a distinct honey aroma - which was quite pleasant. Also upon tasting it was syrupy sweet with very distinct bitterness.

13-01-07 I racked the beer and had a reading of 6.7 brix which is 1.013. Fermentation appear to be still going as the glad wrap on the fermenter showed no signs of loosing its dome shape. The beer still tasted sweet and very bitter. There was a tight yeast bed in the fermenter, although the beer was still very cloudy. This haze is probably live yeast still munching away.

17-01-07 Measure gravity 6.6 brix = 1.012 - Beer is tasting better - only slight sweetness balanced by bitterness.

29-01-07 Measure gravity 6.3-6.4 brix = 1.011 - I noticed some mould on the outside of the fermenter lid rim, must be from spillage when racking. Beer smelt / tasted fine.

01-02-07 Bottle beer. Primed with 90g white sugar. Measure gravity 6.3-6.4 brix = 1.011. Final volume 23.2L. Beer is exceptionally cloudy / opaque. Perhaps this is the haze everyone talks about. Maybe it will clear with chilling. Beer is distinctly orange. Oh well I'll just say it's cloudy by design. May look into whirlfloc.

17-02-07 Tasting: This beer is exceptionally nice! It's very smooth and very well rounded. The maltiness and hoppy goodness is very well balance. The difference between kit beers and all grain beers is phenomenal. This is not to pooh-pooh my kit efforts - some of which turned out very nice, but the AG attempt is markedly better. The only short coming is a bit of haziness in the beer - but I suppose coopers beers are hazy. I am going to get some koppafloc for my 3rd AG. Carbonation is low in keeping with the style and while there is a head on the beer it's only about 0.5-0.75cm thick at most - I assume this is a function of low carbonation (the style) - but this head is held throughout consumption.




23) Foreign Extra Stout

Link: Some Photos from the Brew Day

Brewing Date: Sunday February 4, 2007

Recipe Specifics
----------------
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (Kg): 6.40
Anticipated IBU: 63.0
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
Actual OG: 1.064
Actual FG: 1.011

Grain/Extract/Sugar
% Amount Name Origin Potential
-----------------------------------------------------------------------------
9.4 0.60 kg. Cane Sugar Generic 1.046
6.3 0.40 kg. Wheat, Torrified US 1.036
76.6 4.90 kg. IMC Ale Malt Australia 1.038
6.2 0.40 kg. Black Patent Malt Britain 1.025
1.6 0.10 kg. Chocolate Malt Britain 1.034

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Pacific Gem Pellet 14.00 31.0 60 min.
35.00 g. Goldings - E.K. Pellet 5.00 19.4 60 min.
20.00 g. Goldings - E.K. Pellet 5.00 8.5 30 min.
15.00 g. Goldings - E.K. Pellet 5.00 4.1 15 min.

Water Adjustment Detail
-----------------------
Adjust Mash Water - 17.40 Litres (18.39 Quarts) with:
2.30 Grams of Gypsum. CaSO4
1.38 Grams of Baking Soda NaHCO3L
4.14 Grams of Chalk CaCO3
Adjust Sparge Water - 18.00 Litres (19.02 Quarts) with:
2.38 Grams of Gypsum. CaSO4
1.43 Grams of Baking Soda NaHCO3
4.28 Grams of Chalk CaCO3

4-02-07 This beer was brewed with slightly more competence and in later stages with the assistance of the lovely Kathleen. I had prepared the recipe based on 23 litres and and an efficiency of 75%. Somewhere in my measurements I must have messed up the volume of water in the HLT as I ended up with 32-33 litres in the kettle. Even with very vigorous boiling and minor kettle losses (due to a kettle pickup tube redesign) I still ended up with 26 litres in the fermenter. I need to recalibrate my dip sticks.

Based on the above extra volume I added a further 200g of can sugar to the kettle to bump up the opening gravity. However I did manage an efficiency of 79-80%, which I was very pleased with.

Other points for note are that I decided against mash out water and to compensate I used a mash in ratio of 3:1 - this does not appear to have affect the results. I started the burner during sparging to speed up the process. I also scooped out a significant amount of break material as the kettle came to the boil with a sieve. I still managed a few boilovers due to the vigorous boiling. I let the kettle boil again for 5 mins after flame out to sterilise the last sugar addition. I managed to reduce the time for the whole the process to about 5 hours ie from 6am to 11am, but I'm hoping to cut this down further.

24-02-07 A refractometer reading gave me a SG of 1.011 - this is much lower than I had anticipated - but is most likely due to the 600g of sugar. This gives a alcohol at 7.1%. It looks like moderation will be the key. I will measure again at bottling to confirm.
Notes: This is a powerful brew - most likely a touch more that 7.1%. Probably a little too much black malt - tastes a little tar-ie, or as Marc said "it tastes like burnt toast". Very bitter / very alcoholic - still in with style. Fairly close to coopers best extra stout - just a little more so. I thoroughly enjoyed the beer - thought the strength has turned me off high alcohol beers. Will definitely put down another stout. Perhaps more Goldings toward the end of the boil.




24) Little Creatures Pale Ale Clone #1 (American Pale Ale)

Brewing Date: Saturday April 7, 2007
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 4.86
Anticipated OG: 1.051
Anticipated IBU: 30.7
Brewhouse Efficiency: 79 %
Wort Boil Time: 75 MinutesActual OG: 1.055
Actual FG: 1.006

Grain/Extract/Sugar
% Amount Name
-----------------------------------------------------------------------------
87.5 4.25 kg. IMC Ale Malt
5.0 0.24 kg. Cara-Pils Dextrine Malt
5.0 0.24 kg. Wheat Malt America
2.5 0.12 kg. Crystal 60L
1/2 tablet Whirlfloc

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Centennial Pellet 9.90 12.0 60 min.
15.00 g. Centennial Pellet 9.90 13.9 30 min.
20.00 g. Cascade Pellet 5.50 4.8 10 min.
30.00 g. Cascade Pellet 5.50 0.0 0 min.

Yeast
-----
SAFAle US-56 (Dry)

Water Adjustment Detail
-----------------------
Adjust Mash Water - 14.30 Litres with:
4.00 Grams of Gypsum. CaSO4
Adjust Sparge Water - 19.00 Litres with:
5.00 Grams of Gypsum. CaSO4

07-04-07 It was a rainy day. Brewed solo. Aimed for 23L but ended up with 20.5 in the fermenter - probably due to stuck sparge, low estimated evaporation, and greater loss to kettle due to whirlfloc. I over shot strike temp of mash in water. Whole brew day took 5 hours. Still maintained efficiency. Stuck sparge due to not being patient. I added 30g of hops to cube in a hop bag (old stocking). No boil overs - nice rolling boil going. I think due to skimming initial break material there was no issues with the boil. Whirlfloc was amazing - all the proteins dropped to the bottom of the kettle. Only a little made it to the cube. I under shot mash temp by 1* basically 66* instead of 67* - did not correct settings in ProMash. Brought mash tun inside as it was very cool out side during mash. May need to lift mash tun higher during sparging. Ended up with gravity of 1.055. Slightly higher than expected - efficiency for last 3 batches has been at 79-80% - also boil was probably a little stronger than expected.

08-04-07 Pitch yeast. Set fridge to 16*-17*.

30-04-07 Bottle beer - 100g of dextrose. The US-56 really chewed through this one with FG 1.006. Makes me think I mashed a little too cool.
Notes: This is the most bestest beer ever. Not bitter, very close to its name sake. Very easy drinking. Nice and malty. No indication of thin body. Lovely Cascade flavour. I can highly recommend this beer with potential house beer status - with slightly lower alcohol. I believe it ended at about 6.5%. I'm so glad I started all grain brewing. The beer is just sooo good. Nick's comment was "it tastes like the stuff at the brewery". Everyone else really liked it.




25) Buck 'n' Doe (American Pale Ale) Brewing Date: Wednesday May 16, 2007

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 4.50
Anticipated OG: 1.045
Anticipated IBU: 26.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Actual OG: 1.045
Actual FG: 1.008

Grain/Extract/Sugar% Amount Name Origin Extract
-----------------------------------------------------------------------------
86.7 3.90 kg. JW Export Pilsner Australia 1.039
05.6 0.25 kg. Dark Crystal UK 1.002
05.6 0.25 kg. JW Malted Wheat Australia 1.003
02.2 0.10 kg. Cara-Pils Dextrine Malt 1.001
1/2 tablet Whirlfloc Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Centennial Pellet 9.90 12.5 60 min.
10.00 g. Amarillo Pellet 8.90 7.8 25 min.
15.00 g. Amarillo Pellet 8.90 6.1 10 min.
20.00 g. Amarillo Pellet 8.90 0.0 Into cube

Yeast
-----
SAFAle US-56 - Recultured

Water Adjustment Detail
-----------------------
Adjust Mash Water - 13.50 Litres with:
4.00 Grams of Gypsum. CaSO4
Adjust Sparge Water - 21.50 Litres with:
6.00 Grams of Gypsum. CaSO4
15-05-07 Crack grains and setup gear. Start yeast culture from batch #24.

16-05-07 Start @ 5.30. Keg set up arrived today. This batch is for the kegs / Guys n Dolls day. Took reading into fermenter at 1.027 instead of expected 1.033 so I lowered hop additions accordingly. Originally the recipe called for about 35-37 IBUs but ended up with 26. Measuring into fermenter got expected OG gravity. Must have been a bad read into kettle. Beer will not be as bitter as I would have liked. Hit efficiency of about 75-80%. Have not taken final volume reading. Hit volume into kettle and mash temp exactly. Final volume after boil was 26 litres instead of 25. Whirlfloc left a good amount of gunk in the kettle. Finish @ 9.30. Must learn to stop taking measurements during process and only analyse final OG. Stepped up yeast to 300ml. I must admit I had a very nice brewing session. No mess / no boil overs and fairly accurate predicable results, and clear clear wort!

29-05-07 I have finally setup up my kegging system!!! Did not bother to rack this beer. I had turned down the temperature to 4* at the end of fermentation. Racked directly into keg and remainder was bottled. I also purchased a Fridgemate Controller for the keg fridge and built it with parts from JayCar. I cleaned the kegs with generic napisan (sodium percarbonate and boiling water). I then sanitised the kegs with idophor. After sealing the keg, I burped it. I then proceeded to force carbonate the keg via the Ross method. Which involves connecting the liquid disconnect to the gas line and turning the gas up to 300kpa. Once the initial bubbling stops I started rocking the keg back and forth for 50 seconds. After testing the carbonation (which I must admit was passable) I erroneously decided to further force carbonated the keg, and ended up with lots of foam. I took me 2 days to release enough of the pressure to have an acceptable pour. I have found that 85kpa is an acceptable pouring pressure. By the was the beer tasted awesome.

2-06-07 The buck and doe day. The keg was finished and thoroughly enjoyed by everyone. All this under in just over 2 weeks - kegs are great! I have already had requests for another keg of this beer.




26) Dave's Request (American Pale Ale #3)

Brew Date: Monday June 11, 2007
Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (Kg): 5.28
Anticipated OG: 1.045
Anticipated IBU: 37.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 MinutesActual OG: 1.044
Actual FG: 1.010

Grain/Extract/Sugar
% Amount Name Origin Extract
-----------------------------------------------------------------------------
84.4 4.46 kg. JW Export Pilsner Australia 1.038
5.6 0.29 kg. Crystal Pale America 1.002
5.6 0.29 kg. JW Malted Wheat Australia 1.003
2.2 0.12 kg. Melanoidin Malt 1.001
2.2 0.12 kg. Cara-Pils Dextrine Malt 1.001
1/2 tablet   Whirlfloc

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Amarillo Pellet 8.90 13.4 60 min.
17.00 g. Amarillo Pellet 8.90 11.3 25 min.
17.00 g. Amarillo Pellet 8.90 8.1 15 min.
17.00 g. Amarillo Pellet 8.90 4.4 7 min.
20.00 g. Amarillo Pellet 8.90 0.0 Into Cube

Yeast
-----
US-56

Water Adjustment Detail
-----------------------
Adjust Mash Water - 15.87 Litres with:
5.00 Grams of Gypsum. CaSO4
Adjust Sparge Water - 26.50 Litres with:
5.00 Grams of Gypsum. CaSO4

10-06-07 Crush grains with new and improved mill - I stuck a dyna-bolt in the crack shaft of the marga mill and hooked up a drill to it - saves a lot of elbow grease! Set up gear

11-06-07 Start at 6.00am - Double batch day. Finished first batch in 3.5 hours and whole day took 6 hours. Nothing eventful to mention

14-06-07 Pitch yeast. Took wheat beer out of fermenting fridge and put upstairs in the lounge room, hoping temps would be around 20-21. APA into the fridge @ 17*C.

18-06-07 Took APA out of fridge and crash chilled the Wheat.

20-06-07 Kegged APA and Wheat (probably prematurely) although FG has stopped dropping. Filled three kegs 1 x APA, 1 x Wheat, 1 x 1/2 each.

Tasting Notes: APA This batch took a little while to come into its element. Definitely not as nice as #25 even though the recipes were not too different bar the bittering hop and the Melanoidin malt. There is a bitternes present even though it is not immediately evident. I was told that Amarillo does not give a harsh bitterness but rather a smooth one. There is tons of passion fruit in this beer and is really a good session beer. I feel however that another bittering hop rather than all amarillo would have filled this beer right out. A nice quaffable beer none the less.

Tasting Notes: Mixed Keg This beer is remarkably good. Both the wheat and the APA seem to complement each other nicely. Dave really enjoyed this one and managed to quaff about 6 1/2 pints in about 30 mins.




27) German Wheat Beer #1 (Weizen)

Brew Date: Monday June 11, 2007
Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (Kg): 5.52
Anticipated OG: 1.048
Anticipated IBU: 19.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Actual OG: 1.047
Actual FG: 1.010

Grain/Extract/Sugar
% Amount Name Origin Extract
-----------------------------------------------------------------------------
57.4 3.17 kg. JW Malted Wheat Australia 1.028
34.0 1.88 kg. JW Export Pilsner Australia 1.016
4.3 0.23 kg. Cara-Pils Dextrine Malt 1.002
4.3 0.23 kg. Melanoidin Malt 1.002
1/2 tablet   Whirlfloc

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Hallertau Pellet 3.70 9.8 60 min.
25.00 g. Hallertau Pellet 3.70 6.8 25 min.
25.00 g. Hallertau Pellet 3.70 2.6 7 min.

Yeast
-----
Wheat K-97

Water Adjustment Detail
-----------------------
Adjust Mash Water - 17.57 Litres with:
5.00 Grams of Gypsum. CaSO4
Adjust Sparge Water - 23.80 Litres with:
Nil

11-06-07 This beer was part of a double batch i.e. the second batch for the morning. Double batch took 6 hours - starting at 6.00 am. Employed the use of a second burner for the process - a two ring (which didn't have the grunt of the nasa). Rack beer straight into fermenter and sealed with glad wrap (did not have a spare cube).

12-06-07 Pitch yeast and set temp to 19-20*C.

13-06-07 -- 20-06-07 Refer #26 above.

Tasting Notes: This was my first wheat and used a single hop. This beer is very smooth and easy drinking. A nice summer beer. There is minimal late hopping and is in style. While not my preferred beer style it does go down nicely.




28) Mild Mannered Northern English Brown Ale

Brew Date: Sunday August 12, 2007
Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (Kg): 4.00
Anticipated OG: 1.042
Anticipated SRM: 20.1
Anticipated IBU: 32.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.042
Actual FG: 1.014

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
80.0 3.20 kg. IMC Ale Malt Australia 1.035 5
5.0 0.20 kg. Cara-Pils Dextrine Malt 1.002 2
5.0 0.20 kg. Melanoidin Malt 1.002 35
6.2 0.25 kg. Crystal 75L Great Britain 1.002 75
2.5 0.10 kg. Chocolate Malt Great Britain 1.001 475
1.2 0.05 kg. Roasted Barley Great Britain 1.000 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pacific Gem Pellet 7.05 14.3 60 min.
15.00 g. Goldings - E.K. Pellet 3.72 5.2 25 min.
10.00 g. Goldings - E.K. Pellet 2.77 1.9 15 min.
10.00 g. Green Bullet Pellet 10.15 6.8 15 min.
15.00 g. Green Bullet Pellet 10.15 4.1 5 min.
15.00 g. Goldings - E.K. Pellet 2.77 0.0 0 min.
1/2 tab Whirlfloc

Water Adjustment Detail
-----------------------
Adjust Mash Water – 12.0 Litres with:
5.00 Grams of Gypsum. CaSO4
Adjust Sparge Water - 21.50 Litres with:
0.00 Grams of Gypsum. CaSO4

Yeast
-----
Windsor

11-08-07 Increased kettle opening by about 1.5 inches (as big as I could reach the grinder). Also chopped the non-handle section of kettle top. I should have done this earlier. I can now see into the kettle easily and am able to reach the bottom the kettle easily for cleaning. Set up gear and crushed grains. Left hop sock to soak overnight in sodium percarbonate seemed to be clogging up.

12-08-07 Start at 6.00am. Fairly warm morning. Changed assumptions re: boil off to 4 litres per hour. Hit target volume into kettle ~ 29.8 L. I am concern about my mash tun dead space. I have been lifting the tun up at the end of the sparge to get remain wort out of the tun – this amount is usually substantial. Will look into modifying the tun. I forgot to recirculate for some bizarre reason – hopefully this will not affect the final product.
End boil volume was 26L – it appears that my actual boil off rate is closer to 3 litres per hour. Will adjust for brew #30. Filled a 20L cube to capacity – which must be close to 24 litres. Still reached expected gravity so I imagine that this means that my actual efficiency is a little higher than 75%.

Whole brew day took 6 hours for 2 batches. I was particularly sore by the end of the brew day and the next from being on my feet and lifting. I need to look at the amounts I need to carry / shift about.

14-08-07 Pitch yeast. Set fridge to 17*C.

18-08-07 Transfer to secondary. Collect trub into sanitised jar through tap after racking - to be used for next batch. Batch left outside fermenting fridge to finish.

23-08-07 Added gelatine 5g dissolved in 100ml boiled water @ 70*C. Put batch into fridge and set to 4*C

25-08-07 Keg batch and bottle left overs.

Notes: This beer is incredibility good - bery easy drinking with very nice roasty notes. Calculated alcohol @ 3.7% however the beer is not thin at all. Beer is extremely clear - deep red colour when held to light.



29) Creaky Boat ESB

Brew Date: Sunday August 12, 2007
Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (Kg): 4.70
Anticipated OG: 1.052
Anticipated SRM: 15.7
Anticipated IBU: 39.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.052
Actual FG: 1.012

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
36.2 1.70 kg. JW Export Pilsner Australia 1.018 2
36.2 1.70 kg. IMC Ale Malt Australia 1.018 5
4.3 0.20 kg. Crystal 55L Great Britain 1.002 55
8.5 0.40 kg. JW Malted Wheat Australia 1.004 2
4.3 0.20 kg. Melanoidin Malt Germany 1.002 35
8.5 0.40 kg. Cane Sugar Generic 1.007 0
1.1 0.05 kg. Roasted Barley Great Britain 1.000 575
1.1 0.05 kg. Chocolate Malt Great Britain 1.000 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pacific Gem Pellet 7.05 13.3 60 min.
10.00 g. Green Bullet Pellet 10.15 12.8 60 min.
20.00 g. Goldings - E.K. Pellet 3.72 7.2 30 min.
15.00 g. Fuggle Pellet 3.26 2.2 10 min.
15.00 g. Green Bullet Pellet 10.15 3.8 5 min.
18.00 g. Fuggle Pellet 3.26 0.0 0 min.
1/2 tab Whirlfloc

Yeast
-----
Windsor

Water Adjustment Detail
-----------------------
Adjust Mash Water - 12.9 Litres with:
5.00 Grams of Gypsum. CaSO4
Adjust Sparge Water - 21.00 Litres with:
5.00 Grams of Gypsum. CaSO4

12-08-07 Refer notes above.

18-08-07 Pitch collected yeast trub from Brown Ale. Set fridge to 17*C

23-08-07 Transfer to secondary. Batch left outside fridge to finish.

28-08-07 Added gelatine 5g dissolved in 100ml boiled water @ 70*C. Put batch into fridge and set to 4*C

1-09-07 Keg batch and bottle leftovers.

Notes: A nice beer - easy drinking - not as bitter as I would have hoped and very little aroma (to style though). Nice caramel notes are present.




30) Roktoberfest - Oktoberfest

Brewing Date: Saturday September 29, 2007
Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (Kg): 5.50
Anticipated OG: 1.052
Anticipated SRM: 12.0
Anticipated IBU: 26.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66.5
Actual OG: 1.053
Actual FG: 1.0??

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
52.7 2.90 kg. JW Vienna Australia 1.027 5
21.8 1.20 kg. JW Export Pilsner Australia 1.012 2
20.0 1.10 kg. Weyermann - Munich II (Dark) Germany 1.011 9
2.7 0.15 kg. Melanoidin Malt 1.001 35
1.8 0.10 kg. Cara-Pils Dextrine Malt 1.001 2
0.9 0.05 kg. Roasted Barley Great Britain 1.000 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Green Bullet Pellet 9.37 16.2 60 min.
20.00 g. Hallertauer Pellet 2.23 5.2 60 min.
20.00 g. Hallertauer Pellet 2.23 3.6 25 min.
15.00 g. Hallertauer Pellet 2.23 1.4 10 min.

Yeast
-----
S-189 Swiss Lager

Previously I have redesigned the mash tun manifold. It now includes two elbows which allow for the manifold to sit flush with the bottom of the tun. Previously it was elevated at one end. I have also installed a mashmaster weldless thermometer in the tun. This will allow me to better monitor temperatures in the tun. Also my bulk grain order arrived. 25kg each of Joe White Pilsener Malt, Joe White Vienna Malt, and Bairds Marris Otter. 8kg of Weyermann Munich II (Dark) and 4kg of Joe White Crystal.

29-09-07 Start at 12.30pm with Thomas. Double brew day. Slightly less than expected volume of wort into kettle - Evaporation fairly spot on. Need to allow of mash tun dead space. Efficiency a touch over expected 75% with OG at 1.053.

01-10-07 Pitch yeast on batch. Beer temp in the mid 20's. Activity not present for 2 days. Set fridge temp to 12*C.

10-10-07 Measure gravity @ 1.014. Turn temp up to 20*C to complete and dicetyl rest.

14-10-07 Measure gravity @ 1.009-1.010. I think it is complete.

Tasting: This beer is extremely yummy. Definite malt character. Deep colour. Very easy drinking. Good head retention. Nice malty aroma. A good session beer.




31) Pil Popper - German Pilsener

Brewing Date: Saturday September 29, 2007
Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (Kg): 5.25
Anticipated OG: 1.050
Anticipated SRM: 3.8
Anticipated IBU: 32.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66.0
Actual OG: 1.051
Actual FG: 1.0??

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
80.0 4.20 kg. JW Export Pilsner Australia 1.041 2
15.2 0.80 kg. JW Vienna Australia 1.008 5
4.8 0.25 kg. Cara-Pils Dextrine Malt 1.002 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Green Bullet Pellet 9.37 21.9 60 min.
20.00 g. Hallertauer Pellet 2.23 5.2 60 min.
20.00 g. Hallertauer Pellet 2.23 4.0 30 min.
15.00 g. Hallertauer Pellet 2.23 1.4 10 min.
10.00 g. Hallertauer Pellet 2.23 0.0 0 min.

Yeast
-----
S-189 Swiss Lager

29-09-07 As above

Tasting: This beer initially did not have an apparent bitterness but the bitterness came through after cold conditioning in the keg. It was not over powering - but assertive. The beer was very well balanced - exhibiting excellent body. It also had an interesting flowery aroma from the cube hoping. Unveiled at the Singleton Thanksgiving party and was well received by all (I had a terrible cold and the beer tasted very ordinary). It was transported in a 12L party keg which conveniently fit into my mash tun. The bronko tap did not give a good pour with either all foam or very very slow pouring. The beer was extremely clear. With a little IBU reduction this is a very good crowd pleaser.




32) Wheaties - An American Cereal (American Wheat)

Brewing Date: Thursday November 8, 2007
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.01
Anticipated OG: 1.050
Anticipated SRM: 7.5
Anticipated IBU: 35.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.053
Actual FG: 1.0??

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
2.0 0.10 kg. Cara-Pils Dextrine Malt 1.001 2
51.9 2.60 kg. JW Malted Wheat Australia 1.027 2
41.9 2.10 kg. JW Vienna Australia 1.021 6
4.2 0.21 kg. Crystal 55L Great Britain 1.002 55

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Centennial Pellet 9.90 12.1 60 min.
20.00 g. Amarillo Pellet 8.90 15.1 25 min.
20.00 g. Amarillo Pellet 8.90 7.9 10 min.
10.00 g. Amarillo Pellet 8.90 0.0 Into Cube
10.00 g. Amarillo Pellet 8.90 0.0 Keg

Yeast
-----
US-56

08-11-07 Hit all targets on the day. Though did have a stuck sparges in both batches. Have since ordered a 'Falsie Bottom" (False Bottom) from beerbelly.com.au which arrived 19-11-07 - extreme SS bling factor! Going to try brewing without hop bag for next batch to see the difference after AHB discussion.




33) Crazy Cowgirl AIPA (American India Pale Ale)

Brewing Date: Thursday November 8, 2007
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 5.35
Anticipated OG: 1.065
Anticipated SRM: 11.4
Anticipated IBU: 59.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.062
Actual FG: 1.0??

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
65.4 3.50 kg. IMC Ale Malt Australia 1.044 5
28.0 1.50 kg. JW Vienna Australia 1.018 6
4.7 0.25 kg. Crystal 75L Great Britain 1.003 75
1.9 0.10 kg. Cara-Pils Dextrine Malt 1.001 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
8.00 g. Cascade Pellet 5.50 5.9 60 min.
8.00 g. Centennial Pellet 9.90 10.5 60 min.
8.00 g. Amarillo Pellet 8.90 9.5 60 min.
8.00 g. Amarillo Pellet 8.90 7.3 30 min.
9.00 g. Cascade Pellet 5.50 5.1 30 min.
9.00 g. Centennial Pellet 9.90 9.1 30 min.
10.00 g. Amarillo Pellet 8.90 4.3 10 min.
10.00 g. Cascade Pellet 5.50 2.7 10 min.
10.00 g. Centennial Pellet 9.90 4.8 10 min.
10.00 g. Amarillo Pellet 8.90 0.0 Cube
10.00 g. Amarillo Pellet 8.90 0.0 Keg

Yeast
-----
US-56

08-11-07 As above. Though I think my efficiency was down 3 points. Will confirm at pitching time.

Notes: A most excellent beer




34) Blonde Ale (Not a Nancy Low Carb Beer)

Brew Date: Saturday February 02, 2008
Batch Size (L): 24.00
Total Grain (Kg): 4.85
Anticipated OG: 1.050
Anticipated SRM: 5.2
Anticipated IBU: 29.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.051
Actual FG: 1.012

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
84.5 4.10 kg. JW Export Pilsner Australia 1.040 2
10.3 0.50 kg. Cane Sugar Generic 1.008 0
2.1 0.10 kg. Wheat Malt America 1.001 2
3.1 0.15 kg. JW Crystal Australia 1.001 72

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Green Bullet Pellet 11.00 19.4 60 min.
20.00 g. Goldings - E.K. Pellet 5.00 8.2 25 min.
15.00 g. Hallertauer Pellet 3.70 2.4 10 min.
10.00 g. Hallertauer Pellet 3.70 0.0 0 min.

Yeast
-----
Windsor

Notes: I found this beer a little boring. Tasted quiet nice while yeast was still in suspension. After clearing up it was a little boring. The punters enjoyed this one immensely.




35) When Black is Burned (American Stout)

Brewing Date: Saturday February 02, 2008
Batch Size (L): 24.00
Total Grain (Kg): 5.40
Anticipated OG: 1.050
Anticipated SRM: 38.5
Anticipated IBU: 42.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.053
Actual FG: 1.018

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
70.4 3.80 kg. JW Vienna Australia 1.036 6
14.8 0.80 kg. Weyermann - Munich II (Dark) Germany 1.008 9
3.7 0.20 kg. Chocolate Malt Great Britain 1.002 475
3.7 0.20 kg. Roasted Barley Great Britain 1.002 575
2.8 0.15 kg. Black Patent Malt Great Britain 1.001 525
2.8 0.15 kg. JW Crystal Australia 1.001 72
1.9 0.10 kg. JW Malted Wheat Australia 1.001 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
8.00 g. Centennial Pellet 9.90 9.3 60 min.
10.00 g. Amarillo Pellet 8.90 10.4 60 min.
15.00 g. Amarillo Pellet 8.90 10.9 25 min.
15.00 g. Cascade Pellet 5.50 6.7 25 min.
15.00 g. Amarillo Pellet 8.90 5.7 10 min.

Yeast
-----
Windsor

Notes: A very nice stout that was drinking very nicely initially but has gone on to be even better. Not very bitter. Very well balanced.

I mixed 6 litres of this and the blonde - which came out very tasty - probably best described as a porter. Very pleased with the result.




36) New World Porter [IBU Case Swap]

Brewing Date: Monday March 24, 2008
Batch Size (L): 36.00 Wort Size (L): 34.00
Total Grain (Kg): 9.25
Anticipated OG: 1.060 Plato: 14.63
Anticipated SRM: 33.0
Anticipated IBU: 40.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.061
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
69.2 6.40 kg. IMC Ale Malt Australia 1.042 5
13.0 1.20 kg. Weyermann - Munich II (Dark) Germany 1.008 9
3.2 0.30 kg. Black Patent Malt Great Britain 1.001 525
3.2 0.30 kg. Chocolate Malt Great Britain 1.002 475
8.1 0.75 kg. JW Crystal Australia 1.004 72
3.2 0.30 kg. Cara-Pils Dextrine Malt 1.002 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pacific Gem Pellet 9.93 12.8 60 min.
10.00 g. Centennial Pellet 8.83 7.6 60 min.
14.00 g. Chinook Pellet 12.40 14.9 60 min.
20.00 g. Cascade Pellet 5.50 3.8 25 min.
20.00 g. Cascade Pellet 5.50 1.6 5 min.

Yeast
-----
S-04

Notes: This and the following beer push my system to the limit volume wise. Beer belly falsie bottom has made the process much better with a fine crush. No stuck sparges. I did mash in at 2.5 times (normally 3.0) and had a 6 litre mashout step.




37) Almost Dark Ale [NSW Xmas In July Case Swap]

Brewing Date: Monday March 24, 2008
Batch Size (L): 42.00 Wort Size (L): 35.00
Total Grain (Kg): 9.72
Anticipated OG: 1.054 Plato: 13.36
Anticipated SRM: 19.8
Anticipated IBU: 29.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
85.4 8.30 kg. Bairds - Marris Otter Pale Mal England 1.047 3
7.2 0.70 kg. JW Crystal Australia 1.004 72
4.3 0.42 kg. Cara-Pils Dextrine Malt 1.002 2
3.1 0.30 kg. Chocolate Malt Great Britain 1.002 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Goldings - E.K. Pellet 5.00 5.5 60 min.
15.00 g. Green Bullet Pellet 11.00 12.0 60 min.
15.00 g. Fuggle Pellet 6.10 6.7 60 min.
15.00 g. Fuggle Pellet 6.10 2.7 25 min.
20.00 g. Goldings - E.K. Pellet 5.00 2.9 25 min.
20.00 g. Goldings - E.K. Pellet 5.00 0.0 Dry Hop

Yeast
-----
S-04




38) Kööl Kölsch

Link: Some Photos from the Brew Day

Brewing Date: Saturday May 24, 2008
Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (Kg): 5.00
Anticipated OG: 1.048
Anticipated SRM: 5.2
Anticipated IBU: 27.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.049
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
84.0 4.20 kg. JW Export Pilsner Australia 1.041 2
10.0 0.50 kg. Munich Malt Germany 1.005 8
4.0 0.20 kg. Melanoidin Malt 1.002 35
2.0 0.10 kg. Flaked Soft White Wheat America 1.001 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
13.00 g. Hallertauer Pellet 3.70 6.6 60 min.
27.00 g. Tettnang Pellet 4.30 15.9 60 min.
18.00 g. Hallertauer Pellet 3.70 4.7 30 min.

Yeast
-----
K-97 German Ale
Notes: New 3 Roller MonsterMill (MM-3) in action. Mill set to 0.8mm. Mash @ 65*C.
Tasting: I had a range of people taste this one from the comments I got it was very close to style and enjoyable. The K-97 does make for a nice beer.




39) 'Arf-Wit Belgian Witbier

Brewing Date: Saturday May 24 2008
Batch Size (L): 20.00 Wort Size (L): 17.00
Total Grain (Kg): 4.40
Anticipated OG: 1.051
Anticipated SRM: 3.3
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
45.5 2.00 kg. JW Export Pilsner Australia 1.023 2
43.2 1.90 kg. JW Malted Wheat Australia 1.023 2
11.4 0.50 kg. Flaked Oats America 1.005 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
21.00 g. Goldings - E.K. Pellet 5.00 16.4 60 min.
13.00 g. Tettnang Pellet 4.30 1.8 10 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
2.00 g. Camomile Tea 10 Min.(boil)
20.00 g. Coriander Ground Spice 5 Min.(boil)
20.00 g. Dried Citrus Peel Spice 5 Min.(boil)

Yeast
-----
WLP400 Belgian Wit (Cultured from slant - courtesy of SAH)

Notes: Mash at 67*C. Yeast has failed to fire. Using K-97 cake from #38 instead.

Tasting: This beer was quite nice. I'd cut back on the spices though - especially the coriander / maybe even the orange peel. This beer was incredibly clear and light, and judging from batches #45 / #46 it was a good session beer too.




40) Hot 'n' Steamy California Common

Brewing Date: Saturday May 31, 2008
Batch Size (L): 20.00 Wort Size (L): 17.00
Total Grain (Kg): 4.60
Anticipated OG: 1.053
Anticipated SRM: 11.0
Anticipated IBU: 41.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
32.6 1.50 kg. IMC Ale Malt Australia 1.038 5
10.9 0.50 kg. Munich Malt Germany 1.037 8
50.0 2.30 kg. JW Vienna Australia 1.036 5
6.5 0.30 kg. JW Crystal Australia 1.034 72

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Northern Brewer Pellet 6.70 31.2 60 min.
15.00 g. Northern Brewer Pellet 6.70 7.9 30 min.
15.00 g. Northern Brewer Pellet 6.70 2.6 5 min.
10.00 g. Northern Brewer Pellet 6.70 0.0 Keg

Yeast
-----
Wyeast 2112 Californian Lager

Notes: Mash at 66*C. Mill set to 0.7mm.

Tasting: This was a most unusual beer. Initially the hop flavours were very muted - so I added 10g of Northern Brewer in the keg. This was an experience. It was unbelievably minty initially and maintained this characteristic for the duration of the keg - though not as powerfully. I personally found the Northern Brewer a little bit much and while I'd use the 2112 again it was a very clean yeast - I'm tempted to give the Northern Brewer a miss in the flavour / aroma department. Also the Northern Brewer was the german version. Everyone who tried the beer enjoyed it - even non-brewers - so I'm not sure if it was my taste buds. Ian (Fat Godzilla) enjoyed it so much that I gave him 100g of the hop.




41) Creamy Cream Ale

Brewing Date: Saturday May 31, 2008
Batch Size (L): 20.00 Wort Size (L): 17.00
Total Grain (Kg): 4.90
Anticipated OG: 1.055
Anticipated SRM: 6.5
Anticipated IBU: 24.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.5 3.60 kg. JW Vienna Australia 1.036 5
2.0 0.10 kg. Cara-Pils Dextrine Malt 1.033 2
10.2 0.50 kg. Flaked Oats America 1.033 2
14.3 0.70 kg. JW Malted Wheat Australia 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Chinook Pellet 9.31 14.3 60 min.
15.00 g. Amarillo Pellet 7.72 7.1 25 min.
15.00 g. Amarillo Pellet 7.72 3.0 5 min.

Yeast
-----
Wyeast 2112 Californian Lager (Cake from #40)

Notes: Mash at 66*C.

Tasting: This beer was very nice. Low bitterness meant that the punters enjoyed it immensely at the bonfire and at IB#8. The beer was very cloudy.




42) Minstrel Ale - Belgian Pale Ale

Brewing Date: Saturday August 9, 2008
Batch Size (L): 19.00
Total Grain (Kg): 4.65
Anticipated OG: 1.052
Anticipated SRM: 12.1
Anticipated IBU: 29.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 65
Actual OG: 1.052
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
43.0 2.00 kg. JW Vienna Australia 1.036 5
38.7 1.80 kg. JW Export Pilsner Australia 1.037 2
17.2 0.80 kg. Weyermann - Munich II (Dark) Germany 1.038 9
1.1 0.05 kg. Roasted Barley Great Britain 1.029 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Fuggle Pellet 6.10 20.9 60 min.
20.00 g. Fuggle Pellet 6.10 8.4 25 min.
20.00 g. Fuggle Pellet 6.10 0.0 0 min.

Yeast
-----
Wyeast 1214 - Belgian Ale
Notes:

Brewed at Iron Brewer #8 with a bunch of the IBU's present. Due to the festivities a few of my normal brewing practices were not as closely followed.

Mashed in at 2.1:1 to try and address recent efficiency issues. Promash reported an efficiency of 76% with 19 litres @ 1.051 in the fermenter which bamboozles me as my efficiency was set to 70%. Also my refractometer seems to be out. A sample of wort measured 1.051~2 with a hydrometer but only 12.2 brix with the refractometer. I would have expected somewhere a touch above 12.6 brix when comparing. So I'm confused - need to investigate. The thicker mash-in didn't really cause any issues so I'll continue with it - it's regarded as a medium mash in anyhow. That day I also did a slow sparge - didn't really affect anything. Mill was set to 0.8mm and run through once. Will drop to 0.75mm and run through twice to see what happens.

Geoff on the brew day suggested some citric acid in the mash so I'll be giving this a go next to see what happens and I may pull out my pH papers again to get to the bottom of this. Also Geoff recommended a salt recipe to follow to boost efficiency will also look into this as Wollongong water is very soft. I'll will be taking more readings in the kettle in the future for more data points.

I have ordered 2 x 2400W immersion heaters (a belated birthday gift). I'm hoping that they will increase my evaporation rate, meaning I'll have to increase my sparge amount meaning (hopefully) better efficiency. And am hoping to start moving toward an electric brewery and do away with gas. Will look at this later in the year.

Also as temps in the garage were low (15*C) and I was aiming for 20*C I filled my 3 litre Erlenmeyer flask with oiling water and put this in the fridge space with the fermenter. I replaced this again the next morning. The temperatures have stabilised at 20*C - so it worked!




43) Märzenfest! - Oktoberfest/Märzen

Brewing Date: Saturday August 23, 2008
Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (Kg): 5.35
Anticipated OG: 1.052
Anticipated SRM: 12.4
Anticipated IBU: 25.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash temp: 66
Actual OG: 1.051
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
37.4 2.00 kg. JW Vienna Australia 1.036 5
22.4 1.20 kg. JW Export Pilsner Australia 1.037 2
15.0 0.80 kg. Bairds - Marris Otter Pale Mal England 1.038 3
18.7 1.00 kg. Weyermann - Munich II (Dark) Germany 1.038 9
1.9 0.10 kg. Cara-Pils Dextrine Malt 1.033 2
1.9 0.10 kg. JW Crystal Australia 1.034 72
1.9 0.10 kg. Melanoidin Malt 1.033 35
0.9 0.05 kg. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
24.00 g. Northern Brewer Pellet 6.00 21.3 60 min.
20.00 g. Hallertauer Pellet 2.53 3.0 25 min.
15.00 g. Tettnang Pellet 3.28 1.5 10 min.

Yeast
-----
S-189 Swiss Lager
Notes: Tried using some citric acid to drop pH. Ran mill at 0.75mm. Doesn't appear to have resolved efficiency issues. I have adjusted my refractometer so it lines up with the hydrometer - this has meant a 0.4 brix drop. I have a suspicion that the hydrometer may be out. Got a stuck sparge. Quick stir + recirc and the tun drained fully. Maintained 2:1 dough-in ratio. Might try two separate sparges. Took pH reading and it appeared to be at 5.2 as desired. Yeast took between 12-24 hours to start - which is ok for a 4 month out of date lager yeast at 15*C. Have turned fridge down to 12*C.




44) Dubbel Trubbel - Belgian Dubbel

Brewing Date: Saturday August 23, 2008
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 5.00
Anticipated OG: 1.063
Anticipated SRM: 9.1
Anticipated IBU: 21.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash temp: 65
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
36.0 1.80 kg. JW Export Pilsner Australia 1.037 2
24.0 1.20 kg. Bairds - Marris Otter Pale Mal England 1.038 3
16.0 0.80 kg. Weyermann - Munich II (Dark) Germany 1.038 9
14.0 0.70 kg. Candi Sugar (clear) Generic 1.046 1
4.0 0.20 kg. JW Malted Wheat Australia 1.038 2
4.0 0.20 kg. JW Crystal Australia 1.034 72
2.0 0.10 kg. Melanoidin Malt 1.033 35

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Goldings - E.K. Pellet 3.72 6.0 60 min.
5.00 g. Green Bullet Pellet 10.15 8.2 60 min.
20.00 g. Goldings - E.K. Pellet 3.72 4.9 25 min.
20.00 g. Goldings - E.K. Pellet 3.72 2.0 5 min.

Yeast
-----
Wyeast 1214 - Belgian Ale (cake from #42)
Notes: Made candi sugar. First attempted was a disaster. Burnt/bitter flavours were evident / overcooked - discarded this one. Made another batch probably a dark amber colour. Ended up with extra litre in the kettle. Not sure where from.




45) Brian's APA - (American Pale Ale)

Brewing Date: Saturday August 30, 2008
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 5.20
Anticipated OG: 1.048
Anticipated SRM: 7.6
Anticipated IBU: 35.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.050
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
48.1 2.50 kg. JW Export Pilsner Australia 1.037 2
38.5 2.00 kg. JW Vienna Australia 1.036 5
3.8 0.20 kg. JW Crystal Australia 1.034 72
9.6 0.50 kg. JW Malted Wheat Australia 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Chinook Pellet 12.40 26.6 60 min.
15.00 g. Cascade Pellet 5.50 4.8 25 min.
15.00 g. Amarillo Pellet 8.90 3.8 10 min.
10.00 g. Amarillo Pellet 8.90 0.0 0 min.

Yeast
-----
US-06

Notes: This beer was made with Brian - to show him what AG brewing was all about. Brian has taken the cube to ferment. Increased mill gap to 0.8mm - this has still resulted in a stuck sparge - but a quick stir + recirc and it was flowing again. Used gypsum + citric acid. I've also adjusted my refractometer against my hydrometer in a wort that was reading 1.050 ie 12.4 Brix (this meant a 0.4 Brix drop for the hydrometer). This beer read 1.050 2 points above expected gravity, so perhaps efficiency issues are being resolved slowly - didn't have a volume reading so not sure exactly. Am thinking of doing double sparges. The day was lots of fun - but did get a little messy as the evening progressed.




46) Djævel - A Devilish Belgian Golden Tripel

Brewing Date: Saturday August 30, 2008
Batch Size (L): 16.00 Wort Size (L): 16.00
Total Grain (Kg): 4.58
Anticipated OG: 1.072
Anticipated SRM: 3.4
Anticipated IBU: 32.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 65
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.6 3.60 kg. JW Export Pilsner Australia 1.037 2
21.4 0.98 kg. Candi Sugar (clear) Generic 1.046 1

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Goldings - E.K. Pellet 3.72 10.3 60 min.
10.00 g. Green Bullet Pellet 10.15 18.8 60 min.
10.00 g. Saaz Pellet 3.20 2.4 25 min.
10.00 g. Saaz Pellet 3.20 1.0 5 min.

Yeast
-----
Wyeast 1214 - Belgian Ale

Notes: Made a small 16L batch - due to high alcohol content - am hoping this beer reaches somewhere between 1.007-1.010. Made candi sugar. When tipped into boiling wort (whilst still between hard ball and soft crack) it was very eruptive - may have lost some wort. Brian and I were fairly well pickled at this stage and in hindsight its probably not a state I want to be in when brewing next time - it makes clean up the next day a chore.




47) Welcome Back Ale! (APA #4)

Brewing Date: Wednesday September 29, 2008
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 4.80
Anticipated OG: 1.048
Anticipated SRM: 6.8
Anticipated IBU: 41.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67*C
Actual OG: 1.048
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
41.7 2.00 kg. JW Vienna Australia 1.036 5
4.2 0.20 kg. JW Malted Wheat Australia 1.038 2
52.1 2.50 kg. Bairds - Marris Otter Pale Mal England 1.038 3
2.1 0.10 kg. JW Crystal Australia 1.034 72

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Chinook Pellet 12.40 26.6 60 min.
15.00 g. Chinook Pellet 12.40 10.7 25 min.
15.00 g. Amarillo Pellet 8.90 3.8 10 min.
15.00 g. Amarillo Pellet 8.90 0.0 0 min.

Yeast
-----
Wyeast 1272 - American Ale II

Notes: Brewed with new immersion heaters. Single batch after work.




48) Smug Bastard - An "Arrogant Bastard" Inspired Ale - NSW Xmas Case Swap

Brewing Date: Wednesday November 5, 2008
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (Kg): 8.54
Anticipated OG: 1.072 Plato: 17.54
Anticipated SRM: 16.5
Anticipated IBU: 71.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5
Actual OG: 1.072
Actual FG: 1.018

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
90.2 7.70 kg. Bairds - Marris Otter Pale Mal England 1.066 3
9.4 0.80 kg. JW Crystal Australia 1.006 72
0.5 0.04 kg. Roasted Barley England 1.000 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Chinook Pellet 12.40 49.4 60 min.
30.00 g. Chinook Pellet 12.40 21.6 30 min.
15.00 g. Chinook Pellet 12.40 0.0 0 min.
10.00 g. Chinook Pellet 12.40 0.0 Secondary

Yeast
-----
Wyeast 1272 - American Ale II




49) Wheat As Far As The Eye Can See (American Wheat)

Brewing Date: Monday December 1, 2008
Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (Kg): 4.00
Anticipated OG: 1.045 Plato: 11.11
Anticipated SRM: 3.6
Anticipated IBU: 24.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.0 2.40 kg. JW Malted Wheat Australia 1.038 2
15.0 0.60 kg. JW Vienna Australia 1.036 5
25.0 1.00 kg. JW Export Pilsner Australia 1.037 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
18.00 g. Northern Brewer Pellet 6.00 16.9 60 min.
13.00 g. Hallertauer Pellet 2.87 2.4 25 min.
8.00 g. Cascade Pellet 4.77 2.4 25 min.
13.00 g. Hallertauer Pellet 2.87 1.2 10 min.
8.00 g. Cascade Pellet 4.77 1.2 10 min.
5.00 g. Hallertauer Pellet 2.87 0.0 Keg
5.00 g. Cascade Pellet 4.77 0.0 Keg

Yeast
-----
Wyeast 1272 - American Ale II

Notes: Set mill to 0.95mm, mash still a little sticky with all the wheat malt. Quick stir and recirc and flowing again. Drew 1.5L from kettle for starter, part of yeast cake from #47 - fired in no time. Evaporation about 3.5L per hour with immersion heater.




50) It's Chinook... You Sook! - APA

Brewing Date: Saturday December 13, 2008
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.00
Anticipated OG: 1.050 Plato: 12.36
Anticipated SRM: 4.6
Anticipated IBU: 41.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.0 3.80 kg. Weyermann - Vienna Germany 1.038 3
2.5 0.10 kg. Cara-Pils Dextrine Malt 1.033 2
2.5 0.10 kg. JW Malted Wheat Australia 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Chinook Pellet 10.25 26.6 60 min.
15.00 g. Chinook Pellet 10.25 10.7 25 min.
15.00 g. Chinook Pellet 10.25 4.4 5 min.
5.00 g. Chinook Pellet 10.25 0.0 Dry Hop

Yeast
-----
Wyeast 1272 - American Ale II

Notes: Mill set to 1mm - mash out fine, sparge lost about 800ml to bottom of tun - lost siphon. Used sleeping mat around kettle - boiled more vigorously. Only collected 24L from sparging instead of 24.8L. Final volume in kettle was 19L. About 500ml left in kettle - mostly hops + break.




51) Not So Common Cal Common

Brewing Date: Tuesday January 21, 2009
Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (Kg): 4.30
Anticipated OG: 1.049
Anticipated SRM: 13.5
Anticipated IBU: 36.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66.5-67
Actual OG: 1.050
Actual FG: 1.012

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.7 3.60 kg. Weyermann - Vienna Germany 1.038 3
11.6 0.50 kg. JW Malted Wheat Australia 1.038 2
2.3 0.10 kg. Chocolate Malt Great Britain 1.034 475
2.3 0.10 kg. Weyermann - Melanoidin Germany 1.037 30

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Chinook Pellet 10.25 24.1 60 min.
5.00 g. Northern Brewer Pellet 6.00 4.7 60 min.
15.00 g. Northern Brewer Pellet 6.00 5.7 25 min.
15.00 g. Northern Brewer Pellet 6.00 2.3 5 min.
15.00 g. Northern Brewer Pellet 6.00 0.0 0 min.

Yeast
-----
Wyeast 2112 Californian Lager

Notes: Brewed in garage. Have shifted all gear to one spot, rather than collecting from all over the place. Have make shift stand with milk crates. Will eventually get new HLT and setup pump with all hosing etc. Have tried to get 2 equal draining of the mash tun to improve efficiency per http://braukaiser.com/wiki/index.php?title=Batch_Sparging_Analysis . So doughed in at 4 odd litres per kilo. Tried to raise temp to mash out temps with heat stick - but couldn't get it high enough. Also spent 10 minutes stirring with heat stick turned off before realising that it wasn't on. Will use a mashout step next time. Only issue is second circuit must come from upstairs. Long lead needed and there is a noticeable drop in power. Dough in temp was over shot - need to address thermal mass of mash tun. Also ended up with 22L post boil instead of 23.75. Only got about 26L-26.5L from mash tun instead of 27.5 though there didn't seem to be much left at the bottom of the tun - must have been a measuring issue. Efficiency issue has been resolved!




52) Real Ale Fest #2 - English Bitter

Brewing Date: Monday January 26, 2009
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (Kg): 3.68
Anticipated OG: 1.034
Anticipated SRM: 8.8
Anticipated IBU: 29.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66.5-67
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
89.7 3.30 kg. Bairds - Marris Otter Pale Mal England 1.030 3
5.4 0.20 kg. JW Crystal Australia 1.002 72
4.1 0.15 kg. Cane Sugar Generic 1.002 0
0.8 0.03 kg. Roasted Barley Great Britain 1.000 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Fuggle Pellet 4.93 9.3 60 min.
15.00 g. Green Bullet Pellet 9.37 17.8 60 min.
9.00 g. Fuggle Pellet 4.93 1.5 15 min.
9.00 g. Goldings - E.K. Pellet 2.77 0.8 15 min.
9.00 g. Fuggle Pellet 4.93 0.0 0 min.
9.00 g. Goldings - E.K. Pellet 2.77 0.0 0 min.

Yeast
-----
Wyeast 1028 London Ale

Notes: Missed cane sugar addition will add in fermenter. Yeast kindly supplied by Grantw. Beer will be split 9L keg and 16L cube to be served at real ale fest.




53) Garage Floor Hefeweizen

Link: Photos of New Brew Stand

Brewing Date: Wednesday March 12, 2009
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (Kg): 4.10
Anticipated OG: 1.048
Anticipated SRM: 3.1
Anticipated IBU: 14.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.051
Actual FG: 1.012

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
34.1 1.40 kg. JW Export Pilsner Australia 1.037 2
65.9 2.70 kg. JW Malted Wheat Australia 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertauer Pellet 2.87 14.2 60 min.

Yeast
-----
WB-06

Notes: Going to employ the 30*C rule - pitch at 12*C and ferment at 18*C. Name comes from milling incident as a result of the left-handed curse - the drill got set to auto and threw the mill and 3kg of grain across the garage floor. Swept up and put through the mill anyway - so I don't know what added bonuses ended up in this batch. I did see a piece of string floating in the mash. Aimed for 2 equal drainings of tun - lost an extra 600 old mL to the tun due to high wheat %. I did open them mill to 0.9mm - but this obviously wasn't enough. 25.3L into kettle. 21L at end of boil. Didn't leave anything behind in the kettle. Will look at a mash out step next time. Not banana, a little clove. Need to use this yeast a lot warmer to get decent hefe. Dumped 1/2.




54) Divebomb Dunkelweizen [INFECTED]

Brewing Date: Saturday March 28, 2009
Batch Size (L): 20.00
Total Grain (Kg): 4.20
Anticipated OG: 1.050
Anticipated SRM: 10.9
Anticipated IBU: 15.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.5 2.50 kg. JW Malted Wheat Australia 1.038 2
23.8 1.00 kg. Weyermann - Munich II (Dark) Germany 1.038 9
15.5 0.65 kg. Weyermann - Vienna Germany 1.038 3
1.2 0.05 kg. Roasted Barley Great Britain 1.029 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertauer Pellet 2.87 15.1 75 min.

Yeast
-----
WB-06 - Cake from Hefeweizen

Notes: Hit all volume targets. Very enjoyable brewday. Mash temp may have slid down to 65-66*C during course of mash. Opened mill to 1.0mm. Infected - mould cover while in the fermenter - Think possible hole in the glad wrap during moving or unclean fermenter, or lag time with 30*C rule in Hefe carried over. Not sure.




55) Danger Bird Bitter - Real Ale Fest III

Brewing Date: Sunday April 5, 2009
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (Kg): 3.74
Anticipated OG: 1.035
Anticipated SRM: 13.0
Anticipated IBU: 32.8
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5-68
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
1.1 0.04 kg. Black Patent Malt Great Britain 1.027 525
90.9 3.40 kg. Bairds - Marris Otter Pale Mal England 1.038 3
8.0 0.30 kg. JW Crystal Australia 1.034 140

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Green Bullet Pellet 9.37 17.8 60 min.
15.00 g. Fuggle Pellet 4.93 9.3 60 min.
15.00 g. Fuggle Pellet 4.93 4.8 30 min.
15.00 g. Goldings - E.K. Pellet 2.77 0.9 5 min.
15.00 g. Goldings - E.K. Pellet 2.70 0.0 0 min.

Yeast
-----
Wyeast 1335 - British Ale II

Notes: 1/2 @ Big Ray Day 2009 + 1/2 Through Beer Engine




56) Eye-Pea-Hay - English IPA

Brewing Date: Sunday April 19, 2009
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (Kg): 5.10
Anticipated OG: 1.060 Plato: 14.83
Anticipated SRM: 10.9
Anticipated IBU: 53.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66
Actual OG: 1.059
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
80.4 4.10 kg. Bairds - Marris Otter Pale Mal England 1.049 3
11.8 0.60 kg. Weyermann - Vienna Germany 1.007 3
3.9 0.20 kg. JW Crystal Australia 1.002 140
3.9 0.20 kg. Weyermann - Munich II (Dark) Germany 1.002 9

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Fuggle Pellet 4.93 19.3 60 min.
20.00 g. Green Bullet Pellet 9.37 29.3 60 min.
20.00 g. Goldings - E.K. Pellet 2.77 3.5 25 min.
15.00 g. Goldings - E.K. Pellet 2.77 1.1 5 min.
20.00 g. Goldings - E.K. Pellet 2.77 0.0 Dry Hop

Yeast
-----
Wyeast 1335 - British Ale II
Notes: Only had 15g of Green Bullet - so subbed 5g of Fuggles. Lost about 500-750mL extra to tun. Dumped 1/3 - refer below.




57) Minnow Mild - English Brown Ale - BRBBD09

Brewing Date: Saturday May 2, 2009
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (Kg): 2.90
Anticipated OG: 1.035
Anticipated SRM: 17.0
Anticipated IBU: 24.3
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 68*C
Actual OG: 1.036
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
89.7 2.60 kg. Bairds - Marris Otter Pale Mal England 1.032 3
6.9 0.20 kg. JW Crystal Australia 1.002 140
3.4 0.10 kg. Chocolate Malt Great Britain 1.001 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Fuggle Pellet 4.93 24.3 60 min.

Yeast
-----
Wyeast 1335 - British Ale II

Notes: Brewed at Big Ray's Big Brew Day 2009. The rest is a little hazy.




58) Winter 2009 Dry Stout

Brewing Date: Wednesday May 21, 2009
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.90
Anticipated OG: 1.048
Anticipated SRM: 29.3
Anticipated IBU: 44.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.8 0.15 kg. Roasted Barley Great Britain 1.029 575
3.8 0.15 kg. Black Patent Malt Great Britain 1.027 525
79.5 3.10 kg. Bairds - Marris Otter Pale Mal England 1.038 3
12.8 0.50 kg. JW Malted Wheat Australia 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Fuggle Pellet 4.93 44.1 70 min.

Yeast
-----
Wyeast 1084 Irish Ale

Notes: Questionable - Refer below.




59) Where's Me Kilt? [Scottish Export 80/-] (NSW Case Swap July 09)

Brewing Date: Wednesday June 3, 2009
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (Kg): 5.33
Anticipated OG: 1.050 Plato: 12.48
Anticipated SRM: 13.6
Anticipated IBU: 28.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 69
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.7 2.70 kg. Weyermann - Vienna Germany 1.038 3
24.4 1.30 kg. Bairds - Marris Otter Pale Mal England 1.038 3
20.6 1.10 kg. Weyermann - Munich I (Light) Germany 1.038 7
2.8 0.15 kg. Weyermann - Caramunich II Germany 1.035 63
1.5 0.08 kg. Roasted Barley Great Britain 1.029 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Goldings - E.K. Pellet 4.60 28.1 70 min.

Yeast
-----
Wyeast 1084 Irish Ale

Notes: Dumped - refer below




60) Irish Red Ale

Brewing Date: Wednesday June 10, 2009
Batch Size (L): 19.00 Wort Size (L): 19.00 Total Grain (Kg): 4.20
Anticipated OG: 1.052 Plato: 12.83
Anticipated SRM: 13.0
Anticipated IBU: 28.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.052 Plato: 12.83
Actual FG: 1.012 Plato: 3.07

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
66.7 2.80 kg. Bairds - Marris Otter Pale Mal England 1.035 3
23.8 1.00 kg. JW Export Pilsner Australia 1.012 2
1.2 0.05 kg. Roasted Barley Great Britain 1.000 575
3.6 0.15 kg. Weyermann - Caramunich II Germany 1.002 63
2.4 0.10 kg. Weyermann - Carared Germany 1.001 24
2.4 0.10 kg. Weyermann - Melanoidin Germany 1.001 30

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Fuggle Pellet 3.98 20.5 60 min.
30.00 g. Goldings - E.K. Pellet 4.60 8.0 20 min.

Yeast
-----
Wyeast 1084 Irish Ale

Notes: Dumped - refer below

Batches 53 - 60 : A post I drafted for the IBU forum on AHB

Hi fellas

This stuff has been going through my head for a little while and it's all finally come together... in my mind anyway

Basically I've had a trot of some very ordinary beers which I detail below. Originally I'd put it down to yeast strains / infections but have now linked it back to the 12mm Helical Wire Wound PVC Hosing sold by beer belly which I use on my brew stand - http://www.beerbelly.com.au/plumb.html

Here is a PM I drafted to SAH after he dropped by to try some beers on Wednesday night that explains what's happened

========

Hi Scott

Can I run a theory past you

Not sure whether you've seen this thread here http://www.aussiehomebrewer.com/forum/inde...c=33871&hl=

It basically gives the tubing I use on my brewstand (beerbelly reinforced pvc) a pretty bad rap - basically blaming it for tainting beer

I'd used a length of this tubing for a couple of days on my beer engine and it definitely tainted the beer left in line overnight

Now going back through my notes - the beers I've made on the stand using the tubing were the

* Hefe-Weizen you tried last night - which has something wrong going on with yeast and otherwise
* Dunkelweizen that got infected
* English Bitter that wasn't too crash hot - I picked up a flavour that was also in the IPA you tried last night and it wasn't a smash hit like another very similar Bitter I'd brought along to an earlier Real Ale Fest
* IPA which definitely has something weird going on
* Stout which you tried last night which I think is ok - but as you mentioned last night the roast will be masking any off flavours here
* Scottish Ale which is fermenting but I will taste tonight

The Mild you had last night, which I thought was pretty clean, was made at Big Ray Day using the yeast that had been used to ferment the English Bitter and IPA but is definitely missing the off flavour of the previous 2 beers.

At Big Ray Day I pretty much used my old setup and only had a piece of the beer belly tubing for racking into the cube and draining the tun - on the brewstand there is a fair bit more exposure to the tubing when using the pump at high temps with a lot more recirculation happening to stir the HLT and recirc the mash.

So after all this I'm wondering is there something to this tubing claim - or is it just a coincidence with some bad yeast - or am I being paranoid

It's the fact that the mild came out really well that has me concerned and surely Wyeast 1335 British Ale II http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=141 can't be that adversely affected by fuggles and goldings used for flavour / aroma

I'm thinking about changing all tubing to silicone - but will try the Scottish Ale tonight to see if I pick anything up here

============

The outcomes

1) I tried the Scottish Ale and it's just not right - considering a mash temp of 69*C large amounts of vienna + munich and some crystal, the flavours are subdued and overall not a very appealing beer - definite taint

2) Experiment conducted in HLT - heating and recirculating water - water in HLT for 48 hours before heating. Samples taken
- Before heating
- After heating to 90*C
- After recirculating @ 80-85*C for 5 mins through hose / pump
- After recirculating @ 85-90*C for 20 mins through hose / pump

First 2 samples taste / smell like normal drinking water no taint at all
Sample 3 was funky and sample 4 was the personification of Kidd Funkadelic

3) I've ordered new silicone hosing

4) Now in a state of mourning about dumping the remaining Hefe, IPA, my NSW case swap submission the Scottish Ale, and an unfermented batch of Irish Red Ale. Will wait and see how the Stout fairs.

So the moral of the story is there is something not right with the Helical Wire Wound PVC Hosing and I recommend avoiding it. I've previously used normal bunnings PVC tubing without taint, but have now forked out for the silicone for some peace of mind.




61) Haggis For Breakfast [Scottish Export 80/-] (NSW Case Swap July 09)

Brewing Date: Tuesday June 24, 2009
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (Kg): 5.33
Anticipated OG: 1.050 Plato: 12.48
Anticipated SRM: 13.6
Anticipated IBU: 28.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 69
Actual OG: 1.050
Actual FG: 1.014

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.7 2.70 kg. Weyermann - Vienna Germany 1.038 3
24.4 1.30 kg. Bairds - Marris Otter Pale Mal England 1.038 3
20.6 1.10 kg. Weyermann - Munich I (Light) Germany 1.038 7
2.8 0.15 kg. Weyermann - Caramunich II Germany 1.035 63
1.5 0.08 kg. Roasted Barley Great Britain 1.029 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Goldings - E.K. Pellet 4.60 28.1 70 min.

Yeast
-----
Wyeast 1084 Irish Ale

Notes: Yeasted pitched 29/6/09.




62) Busty Robust Porter

Brewing Date: Sunday June 28, 2009

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 5.20
Anticipated OG: 1.064
Anticipated SRM: 24.4
Anticipated IBU: 54.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 68
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
9.6 0.50 kg. Weyermann - Munich I (Light) Germany 1.038 7
82.7 4.30 kg. Bairds - Marris Otter Pale Mal England 1.038 3
1.9 0.10 kg. Roasted Barley Great Britain 1.029 575
3.8 0.20 kg. Weyermann - Caramunich II Germany 1.035 63
1.9 0.10 kg. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Fuggle Pellet 4.93 32.9 70 min.
20.00 g. Goldings - E.K. Pellet 4.60 15.3 70 min.
30.00 g. Goldings - E.K. Pellet 4.60 5.9 15 min.

Yeast
-----
Wyeast 1084 Irish Ale

Notes: Fitted copper connector to Beer Belly False Bottom - it was not staying down only under the weight of the grain. Caused all kind of grief in batch #61. In this batch it all went smooth. Holding back more grain than ever before. Last hop addition was in the cube - calculated bitterness contribution at 15 min.





63) Anniversary Ale - Imperial IPA

Brewing Date: Wednesday July 1, 2009

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 6.05
Anticipated OG: 1.075 Plato: 18.18
Anticipated SRM: 8.1
Anticipated IBU: 79.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
44.6 2.70 kg. Simpson Golden Promise England 1.037 2
44.6 2.70 kg. Simpson Marris Otter England 1.037 3
5.0 0.30 kg. JW Malted Wheat Australia 1.038 2
3.3 0.20 kg. Weyermann - Caramunich II Germany 1.035 63
2.5 0.15 kg. Cane Sugar Generic 1.046 0

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Chinook Pellet 8.46 45.6 60 min.
15.00 g. Amarillo Pellet 6.69 15.5 60 min.
20.00 g. Amarillo Pellet 6.69 8.3 25 min.
20.00 g. Cascade Pellet 4.14 5.1 25 min.
15.00 g. Amarillo Pellet 6.69 3.1 10 min.
15.00 g. Cascade Pellet 4.14 1.9 10 min.
15.00 g. Amarillo Pellet 6.69 0.0 0 min.
15.00 g. Cascade Pellet 4.14 0.0 0 min.

Yeast
-----
Wyeast 1084 Irish Ale

Notes:




64) Irish Red Ale

Brewing Date: Sunday Saturday 18, 2009

Batch Size (L): 19.00
Total Grain (Kg): 4.25
Anticipated OG: 1.052
Anticipated SRM: 12.6
Anticipated IBU: 26.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
67.1 2.85 kg. Simpson Golden Promise England 1.035 2
23.5 1.00 kg. JW Export Pilsner Australia 1.012 2
1.2 0.05 kg. Roasted Barley Great Britain 1.000 575
3.5 0.15 kg. Weyermann - Caramunich II Germany 1.002 63
2.4 0.10 kg. Weyermann - Carared Germany 1.001 24
2.4 0.10 kg. Weyermann - Melanoidin Germany 1.001 30

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Fuggle Pellet 3.98 20.5 60 min.
30.00 g. Goldings - E.K. Pellet 4.60 6.3 15 min.

Yeast
-----
Wyeast 1084 Irish Ale

Notes:




65) Clear Out Ale - American Amber Ale

Brewing Date: Friday July 31, 2009

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.28
Anticipated OG: 1.052 Plato: 12.81
Anticipated SRM: 10.3
Anticipated IBU: 48.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.052
Actual FG: 1.012

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.1 3.90 kg. JW Export Pilsner Australia 1.037 2
4.2 0.18 kg. JW Crystal Australia 1.034 140
2.3 0.10 kg. Cara-Pils Dextrine Malt 1.033 2
2.3 0.10 kg. Weyermann - Caramunich II Germany 1.035 63

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Chinook Pellet 10.25 35.1 60 min.
20.00 g. Amarillo Pellet 6.69 9.3 25 min.
20.00 g. Amarillo Pellet 6.69 3.8 5 min.

Yeast
-----
Wyeast 1272 - American Ale II

Notes: Brewed with Dave.





66) Rye In Your Eye! - American Rye Beer

Brewing Date: Saturday August 22, 2009

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.45
Anticipated OG: 1.050 Plato: 12.47
Anticipated SRM: 6.1
Anticipated IBU: 35.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.5 0.20 kg. Weyermann - Carared Germany 1.036 24
32.6 1.45 kg. Weyermann - Rye Malt Germany 1.029 3
62.9 2.80 kg. Simpson Marris Otter England 1.037 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Chinook Pellet 8.46 21.9 60 min.
10.00 g. Amarillo Pellet 6.69 4.7 25 min.
10.00 g. Cascade Pellet 4.77 3.3 25 min.
10.00 g. Hallertauer Pellet 2.23 1.6 25 min.
10.00 g. Amarillo Pellet 6.69 1.9 5 min.
10.00 g. Cascade Pellet 4.14 1.2 5 min.
10.00 g. Hallertauer Pellet 2.23 0.6 5 min.

Yeast
-----
Wyeast 1272 - American Ale II

Notes: Brewed with Eddie. Rye made things a little stickey. Had to stop second sparge and recirculate to get flow going again.




67) Lock, Stock and Two Smoking Rauchbiers [Smoked Beer]

Brewing Date: Wednesday September 9, 2009

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (Kg): 4.90
Anticipated OG: 1.056 Plato: 13.88
Anticipated SRM: 15.3
Anticipated IBU: 30.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
40.8 2.00 kg. Weyermann - Smoked Germany 1.023 3
40.8 2.00 kg. Weyermann - Vienna Germany 1.024 3
8.2 0.40 kg. Weyermann - Rye Malt Germany 1.004 3
6.1 0.30 kg. Weyermann - Munich II (Dark) Germany 1.004 9
2.0 0.10 kg. Weyermann - Caramunich II Germany 1.001 63
2.0 0.10 kg. Wey - Carafa Special III Germany 1.001 500

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Northern Brewer Pellet 6.00 14.8 65 min.
16.00 g. Tettnang Pellet 3.28 8.7 65 min.
19.00 g. Tettnang Pellet 3.28 5.1 30 min.
19.00 g. Tettnang Pellet 3.28 1.7 5 min.

Yeast
-----
Wyeast 1272 - American Ale II

Notes:



68) XMAS Real Ale Fest 2009 - Benevolent 'n' Bitter [Ordinary Bitter]

Brewing Date: Friday October 23, 2009

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 2.88
Anticipated OG: 1.035 Plato: 8.77
Anticipated SRM: 10.2
Anticipated IBU: 28.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.0xx
Actual FG: 1.0xx
Mash Temp: 68*C

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.5 2.55 kg. Simpson Marris Otter England 1.037 3
6.9 0.20 kg. Weyermann - Caramunich II Germany 1.035 63
3.5 0.10 kg. Weyermann - Melanoidin Germany 1.037 30
1.0 0.03 kg. Wey - Carafa Special III Germany 1.035 470

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Northdown Pellet 8.63 14.9 60 min.
20.00 g. Northdown Pellet 8.63 12.0 25 min.
15.00 g. Goldings - E.K. Pellet 3.97 1.7 1 min.
15.00 g. Northdown Pellet 9.60 0.0 Dry Hop

Yeast
-----
Nottingham - Dry Yeast

Notes:




69) Mr. Locke's Liquidambar - American Brown Ale

Brewing Date: Thursday November 20, 2009

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.25
Anticipated OG: 1.040 Plato: 9.97
Anticipated SRM: 9.3
Anticipated IBU: 26.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 68
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
1.5 0.05 kg. Chocolate Malt Great Britain 1.034 475
3.1 0.10 kg. Weyermann - Melanoidin Germany 1.037 30
6.2 0.20 kg. JW Malted Wheat Australia 1.038 2
61.5 2.00 kg. JW Export Pilsner Australia 1.037 2
27.7 0.90 kg. Weyermann - Vienna Germany 1.038 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Willamette Pellet 6.60 17.1 60 min.
15.00 g. Willamette Pellet 6.60 6.9 25 min.
15.00 g. Willamette Pellet 6.60 2.9 1 min.

Yeast
-----
US-05

Notes:




70) Father's Falling Over Fluid - Barleywine - NSW Easter Swap 2010

Brewing Date: Wednesday December 2, 2009

Batch Size (L): 16.00 Wort Size (L): 16.00
Total Grain (Kg): 5.75
Anticipated OG: 1.080 Plato: 19.36
Anticipated SRM: 12.1
Anticipated IBU: 61.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 66
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
0.9 0.05 kg. Chocolate Malt Great Britain 1.034 475
0.9 0.05 kg. Special B Malt Belgian 1.030 120
93.9 5.40 kg. Simpson Golden Promise England 1.037 2
4.3 0.25 kg. Cane Sugar Generic 1.046 0

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Chinook Pellet 10.25 54.9 60 min.
10.00 g. Amarillo Pellet 6.69 2.0 1 min.
10.00 g. Cascade Pellet 4.77 1.4 1 min.
10.00 g. Chinook Pellet 10.25 3.0 1 min.

Yeast
-----
US-05

Notes:




71) German Blonde With Big Tetts - Blonde Ale

Brewing Date: Friday December 4, 2009

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (Kg): 3.90
Anticipated OG: 1.045 Plato: 11.25
Anticipated SRM: 4.5
Anticipated IBU: 25.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.0 2.30 kg. Weyermann - Vienna Germany 1.038 3
30.8 1.20 kg. JW Export Pilsner Australia 1.037 2
5.1 0.20 kg. Weyermann - Rye Malt Germany 1.029 3
2.6 0.10 kg. Cara-Pils Dextrine Malt 1.033 2
2.6 0.10 kg. Weyermann - Carared Germany 1.036 24

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Northern Brewer Pellet 6.00 14.8 60 min.
15.00 g. Tettnang Pellet 4.90 6.2 30 min.
15.00 g. Tettnang Pellet 4.90 2.4 10 min.
15.00 g. Tettnang Pellet 4.90 2.0 1 min.

Yeast
-----
US-05

Notes: Racked beer into cube after flameout - sealed it up. Heard hissing sound. Discovered the cube had cracked in a corner. Quickly removed bung added tap and racked into another cube - hopefully without any infection issues.




72) Hop Rod Rye

Brewing Date: Wednesday 30 December, 2009
Batch Size (L): 16.00 Wort Size (L): 16.00
Total Grain (Kg): 5.53
Anticipated OG: 1.072 Plato: 17.48
Anticipated SRM: 11.3
Anticipated IBU: 70.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Actual OG: 1.0xx
Actual FG: 1.0xx
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
59.7 3.30 kg. JW Traditional Ale Australia 1.046 3
23.5 1.30 kg. Weyermann - Rye Malt Germany 1.014 3
8.1 0.45 kg. Weyermann - Munich II (Dark) Germany 1.006 9
4.0 0.22 kg. JW Malted Wheat Australia 1.003 2
4.0 0.22 kg. Cara-Pils Dextrine Malt 1.003 2
0.6 0.03 kg. Black Patent Malt Great Britain 1.000 525

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Chinook Pellet 9.31 51.8 60 min.
20.00 g. Centennial Pellet 9.70 18.3 30 min.
20.00 g. Cascade Pellet 5.50 0.0 0 min.
15.00 g. Amarillo Pellet 8.90 0.0 Dry Hop
15.00 g. Centennial Pellet 9.70 0.0 Dry Hop

Yeast
-----
US-05

Notes:




73) Bismuth's Belgian Pale

Brewing Date: Sunday January 5, 2010

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.05
Anticipated OG: 1.050 Plato: 12.47
Anticipated SRM: 7.9
Anticipated IBU: 23.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
90.1 3.65 kg. Weyermann - Premium Pils Germany 1.046 2
3.7 0.15 kg. Weyermann - Munich II (Dark) Germany 1.002 9
4.9 0.20 kg. Weyermann - Caramunich II Germany 1.002 63
1.2 0.05 kg. Special B Malt Belgian 1.000 120

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Goldings - E.K. Pellet 3.42 20.7 60 min.
20.00 g. Goldings - E.K. Pellet 3.42 3.2 15 min.

Yeast
-----
Wyeast 1762 - Belgian Abbey II

Notes:




74) Leffe Turn Permitted - Belgian Blonde

Brewing Date: Sunday January 29, 2010

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.54
Anticipated OG: 1.061 Plato: 14.87
Anticipated SRM: 4.5
Anticipated IBU: 24.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
81.5 3.70 kg. Weyermann - Premium Pils Germany 1.046 2
3.7 0.17 kg. JW Malted Wheat Australia 1.002 2
3.7 0.17 kg. Dingemans - Aromatic Belgium 1.002 26
11.0 0.50 kg. Candi Sugar (clear) Generic 1.010 1

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
38.00 g. Tettnang Pellet 3.74 23.4 60 min.
15.00 g. Saaz Pellet 2.27 1.5 15 min.

Yeast
-----
Wyeast 1762 - Belgian Abbey II

Notes:




75) Devil's Ink - Belgian Imperial Stout

Brewing Date: Sunday January 31, 2010

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (Kg): 7.70
Anticipated OG: 1.075 Plato: 18.25
Anticipated SRM: 26.7
Anticipated IBU: 35.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 66
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
64.9 5.00 kg. JW Traditional Ale Australia 1.046 3
9.7 0.75 kg. Weyermann - Munich I (Light) Germany 1.007 7
9.1 0.70 kg. Candi Sugar (clear) Generic 1.011 1
9.1 0.70 kg. JW Malted Wheat Australia 1.006 2
3.2 0.25 kg. Special B Malt Belgian 1.002 120
3.9 0.30 kg. Weyermann - Carafa Special II Germany 1.003 470

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Perle Pellet 7.61 32.4 60 min.
20.00 g. Perle Pellet 7.61 3.1 5 min.

Yeast
-----
Wyeast 1762 - Belgian Abbey II

Notes:



76) Del Boy's Brown - Southern English Brown Ale

Brewing Date: Sunday March 5, 2010

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (Kg): 3.15
Anticipated OG: 1.036 Plato: 9.00
Anticipated SRM: 25.9
Anticipated IBU: 19.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
79.4 2.50 kg. Simpson Marris Otter England 1.029 3
6.3 0.20 kg. Dingemans Biscuit Malt Belgium 1.002 24
6.3 0.20 kg. Weyermann - Caramunich II Germany 1.002 63
4.8 0.15 kg. Chocolate Malt Great Britain 1.002 475
3.2 0.10 kg. Roasted Barley Great Britain 1.001 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Northdown Pellet 7.76 19.1 60 min.

Yeast
-----
Nottingham

Notes:





77) Troubled Sparrow - Ordinary Bitter

Brewing Date: Monday April 26, 2010

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 2.78
Anticipated OG: 1.034 Plato: 8.45
Anticipated SRM: 10.3
Anticipated IBU: 33.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash temp: 66.5
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
89.9 2.50 kg. Simpson Marris Otter England 1.030 3
1.8 0.05 kg. Weyermann - Carared Germany 1.001 24
1.1 0.03 kg. Weyermann - Carafa Special II Germany 1.000 470
7.2 0.20 kg. Crystal 75L Great Britian 1.002 75

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Northdown Pellet 7.76 26.8 60 min.
8.00 g. Goldings - E.K. Pellet 4.60 2.1 20 min.
8.00 g. Northdown Pellet 9.60 4.5 20 min.
8.00 g. Goldings - E.K. Pellet 4.60 0.0 0 min.
8.00 g. Northdown Pellet 9.60 0.0 0 min.

Yeast
-----
Nottingham






78) Ziggy's Standard Bitter

Brewing Date: Thursday May 20, 2010

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 2.72
Anticipated OG: 1.033 Plato: 8.36
Anticipated SRM: 9.1
Anticipated IBU: 30.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 68
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
44.1 1.20 kg. Weyermann - Vienna Germany 1.015 3
0.7 0.02 kg. Black Patent Malt Great Britain 1.000 525
44.1 1.20 kg. Simpson Golden Promise England 1.015 2
3.7 0.10 kg. Weyermann - Smoked Germany 1.001 3
7.4 0.20 kg. Crystal 75L Great Britian 1.002 75

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Fuggle Pellet 3.98 27.6 60 min.
15.00 g. Goldings - E.K. Pellet 3.42 3.0 20 min.
15.00 g. Goldings - E.K. Pellet 3.42 0.0 0 min.

Yeast
-----
Nottingham




79) Brown Porter

Brewing Date: Thursday May 27, 2010

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.15
Anticipated OG: 1.039 Plato: 9.73
Anticipated SRM: 24.7
Anticipated IBU: 29.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Actual OG: 1.039 Plato: 9.73
Actual FG: 1.012 Plato: 3.07
Mash Temp: 68

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
63.5 2.00 kg. JW Traditional Ale Australia 1.025 3
22.2 0.70 kg. JW Malted Wheat Australia 1.009 2
7.9 0.25 kg. Chocolate Malt Great Britain 1.003 475
1.6 0.05 kg. Dingemans Biscuit Malt Belgium 1.001 24
3.2 0.10 kg. JW Crystal Australia 1.001 70
1.6 0.05 kg. Weyermann - Caraamber Germany 1.001 36

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Northdown Pellet 7.76 26.8 60 min.
10.00 g. Northdown Pellet 7.76 2.7 10 min.
10.00 g. Northdown Pellet 7.76 0.0 0 min.
10.00 g. Goldings - E.K. Pellet 2.55 0.0 0 min.

Yeast
-----
Nottingham







80) Wolf At The Door - English Mild

Brewing Date: Friday October 15, 2010

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 2.98
Anticipated OG: 1.036 Plato: 9.06
Anticipated SRM: 10.7
Anticipated IBU: 33.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 69
Actual OG: 1.036 Plato: 9.06
Actual FG: 1.012 Plato: 3.07

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
5.0 0.15 kg. Weyermann - Caramunich II Germany 1.002 63
5.0 0.15 kg. Weyermann - Caraamber Germany 1.002 36
1.0 0.03 kg. Chocolate Malt Great Britain 1.000 475
83.9 2.50 kg. Simpson Marris Otter England 1.030 3
5.0 0.15 kg. Dingemans Biscuit Malt Belgium 1.002 24

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Willamette Pellet 5.25 27.3 60 min.
20.00 g. Willamette Pellet 5.25 6.1 20 min.
15.00 g. Willamette Pellet 5.25 0.0 Dry Hop
15.00 g. Centennial Pellet 7.72 0.0 Dry Hop

Yeast
-----
US-05

Notes:





81) Flying Ninja Squirrel IPA

Brewing Date: XXXday October XX, 2010

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (Kg): 7.00
Anticipated OG: 1.060 Plato: 14.82
Anticipated SRM: 12.3
Anticipated IBU: 60.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
60.0 4.20 kg. JW Traditional Ale Australia 1.037 3
28.6 2.00 kg. Weyermann - Vienna Germany 1.018 3
7.1 0.50 kg. Weyermann - Rye Malt Germany 1.003 3
2.9 0.20 kg. Weyermann - Caraaroma Germany 1.002 178
1.4 0.10 kg. JW Crystal Australia 1.001 140

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Centennial Pellet 7.72 35.7 60 min.
20.00 g. Chinook Pellet 8.46 19.6 60 min.
30.00 g. Centennial Pellet 7.72 5.4 10 min.
10.00 g. Centennial Pellet 7.72 0.0 Dry Hop

Yeast
-----
US-05

Notes:




82) Zomby Woof - American IPA

Brewing Date: Thurday November 11, 2010

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.50
Anticipated OG: 1.055 Plato: 13.57
Anticipated SRM: 8.5
Anticipated IBU: 53.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mast Temp: 67.5
Actual OG: 1.055 Plato: 13.57
Actual FG: 1.012 Plato: 3.07

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.3 3.30 kg. Simpson Golden Promise England 1.037 2
20.0 0.90 kg. Weyermann - Munich I (Light) Germany 1.038 7
4.4 0.20 kg. Weyermann - Caramunich II Germany 1.035 63
2.2 0.10 kg. Weyermann - Melanoidin Germany 1.037 30

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Perle Pellet 7.61 45.0 60 min.
20.00 g. Cascade Pellet 4.14 2.8 10 min.
10.00 g. Centennial Pellet 7.72 2.6 10 min.
10.00 g. Chinook Pellet 8.46 2.9 10 min.
31.00 g. Cascade Pellet 5.50 0.0 0 min.
15.00 g. Amarillo Pellet 5.81 0.0 0 min.

Yeast
-----
US-05

Notes: I mucked around with flavour & aroma hops quantities - so listed grams are indicative only




83) Dim Lights, Thick Smoke And Loud, Loud Music - Smoked Stout

Brewing Date: November , 2010

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.50
Anticipated OG: 1.055 Plato: 13.59
Anticipated SRM: 27.7
Anticipated IBU: 45.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 68
Actual OG: 1.0xx
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.4 0.20 kg. Chocolate Malt Great Britain 1.034 475
2.2 0.10 kg. Black Patent Malt Great Britain 1.027 525
4.4 0.20 kg. Weyermann - Carared Germany 1.036 24
55.6 2.50 kg. Weyermann - Premium Pils Germany 1.038 2
33.3 1.50 kg. Weyermann - Smoked Germany 1.037 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Perle Pellet 7.61 45.0 60 min.

Yeast
-----

Notes:





84) Dangerous Kitchen Black IPA

Brewing Date: Saturday January 1, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.65
Anticipated OG: 1.058 Plato: 14.20
Anticipated SRM: 26.7
Anticipated IBU: 57.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
5.4 0.25 kg. Weyermann - Carafa Special II Germany 1.003 470
2.2 0.10 kg. Crystal 75L Great Britian 1.001 75
2.2 0.10 kg. Weyermann - Caraaroma Germany 1.001 178
45.2 2.10 kg. Weyermann - Premium Pils Germany 1.026 2
45.2 2.10 kg. JW Traditional Ale Australia 1.026 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Northern Brewer Pellet 5.37 22.4 60 min.
20.00 g. Northdown Pellet 7.76 25.8 60 min.
15.00 g. Centennial Pellet 7.72 5.1 15 min.
15.00 g. Cascade Pellet 6.76 4.5 15 min.
15.00 g. Centennial Pellet 7.72 0.0 0 min.
15.00 g. Cascade Pellet 6.76 0.0 0 min.

Yeast
-----
US-05




85) RyePA

Brewing Date: Sunday January 2, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.50
Anticipated OG: 1.054 Plato: 13.32
Anticipated SRM: 5.1
Anticipated IBU: 51.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 68

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
6.7 0.30 kg. Weyermann - Carahell Germany 1.003 13
31.1 1.40 kg. Weyermann - Premium Pils Germany 1.018 2
31.1 1.40 kg. JW Traditional Ale Australia 1.018 3
15.6 0.70 kg. Weyermann - Rye Malt Germany 1.007 3
15.6 0.70 kg. JW Malted Wheat Australia 1.009 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Centennial Pellet 7.72 13.1 60 min.
25.00 g. Perle Pellet 7.61 32.3 60 min.
15.00 g. Cascade Pellet 4.77 2.4 10 min.
15.00 g. Centennial Pellet 7.72 3.9 10 min.
15.00 g. Cascade Pellet 4.77 0.0 0 min.
15.00 g. Centennial Pellet 7.72 0.0 0 min.

Yeast
-----




86) American Pale Revisited

Brewing Date: Monday January 3, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.20
Anticipated OG: 1.052 Plato: 12.84
Anticipated SRM: 8.0
Anticipated IBU: 47.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
42.9 1.80 kg. JW Traditional Ale Australia 1.023 3
42.9 1.80 kg. Weyermann - Premium Pils Germany 1.023 2
4.8 0.20 kg. Cara-Pils Dextrine Malt 1.002 2
4.8 0.20 kg. Weyermann - Caramunich II Germany 1.002 63
4.8 0.20 kg. Weyermann - Carared Germany 1.002 24

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Northdown Pellet 7.76 39.9 60 min.
20.00 g. Centennial Pellet 7.72 5.3 10 min.
15.00 g. Cascade Pellet 4.77 2.5 10 min.
20.00 g. Centennial Pellet 7.72 0.0 0 min.
15.00 g. Cascade Pellet 4.77 0.0 0 min.

Yeast
-----
US-05





87) Wolf At The Door #2 - English Mild

Brewing Date: Saturday January 29, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 2.98
Anticipated OG: 1.036 Plato: 9.06
Anticipated SRM: 10.7
Anticipated IBU: 33.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 69

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
5.0 0.15 kg. Weyermann - Caramunich II Germany 1.002 63
5.0 0.15 kg. Weyermann - Caraamber Germany 1.002 36
1.0 0.03 kg. Chocolate Malt Great Britain 1.000 475
83.9 2.50 kg. Simpson Marris Otter England 1.030 3
5.0 0.15 kg. Dingemans Biscuit Malt Belgium 1.002 24

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Willamette Pellet 5.25 27.3 60 min.
20.00 g. Willamette Pellet 5.25 6.1 20 min.
15.00 g. Willamette Pellet 5.25 0.0 Dry Hop
15.00 g. Centennial Pellet 7.72 0.0 Dry Hop

Yeast
-----
US-05





88) Beer Fest Hefe-Weizen

Brewing Date: Saturday February 12, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.10
Anticipated OG: 1.051 Plato: 12.68
Anticipated SRM: 4.0
Anticipated IBU: 15.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
48.8 2.00 kg. JW Malted Wheat Australia 1.025 2
24.4 1.00 kg. Weyermann - Premium Pils Germany 1.013 2
24.4 1.00 kg. Weyermann - Vienna Germany 1.013 3
2.4 0.10 kg. Weyermann - Carahell Germany 1.001 13

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Tettnang Pellet 2.86 14.7 60 min.
20.00 g. Saaz Pellet 1.61 1.1 10 min.

Yeast
-----
Wyeast 3068 Weihenstephan Weizen





89) Black Weizenbock

Brewing Date: XXXday February XX, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 5.60
Anticipated OG: 1.070 Plato: 16.96
Anticipated SRM: 25.2
Anticipated IBU: 24.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
46.4 2.60 kg. JW Malted Wheat Australia 1.033 2
23.2 1.30 kg. Weyermann - Munich I (Light) Germany 1.016 7
23.2 1.30 kg. Weyermann - Vienna Germany 1.016 3
4.5 0.25 kg. Weyermann - Carafa Special II Germany 1.003 470
2.7 0.15 kg. Melanoidin Malt 1.002 35

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Perle Pellet 7.31 11.5 60 min.
25.00 g. Tettnang Pellet 2.86 11.3 60 min.
20.00 g. Tettnang Pellet 2.86 1.8 10 min.

Yeast
-----
Wyeast 3068 Weihenstephan Weizen





90) Dunking Dunkelweizen

Brewing Date: XXXday February XX, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.55
Anticipated OG: 1.044 Plato: 11.00
Anticipated SRM: 11.4
Anticipated IBU: 13.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
2.8 0.10 kg. Melanoidin Malt 1.001 35
42.3 1.50 kg. JW Malted Wheat Australia 1.019 2
42.3 1.50 kg. Weyermann - Munich I (Light) Germany 1.019 7
11.3 0.40 kg. Weyermann - Munich II (Dark) Germany 1.005 9
1.4 0.05 kg. Chocolate Malt Great Britain 1.001 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Tettnang Pellet 2.86 12.4 60 min.
15.00 g. Tettnang Pellet 2.86 1.5 10 min.

Yeast
-----
Wyeast 3068 Weihenstephan Weizen





91) Rockin' Roggen - Roggenbier

Brewing Date: Saturday March 26, 2010

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.65
Anticipated OG: 1.053 Plato: 13.00
Anticipated SRM: 9.7
Anticipated IBU: 15.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.053 Plato: 13.00
Actual FG: 1.012 Plato: 3.07

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
36.6 1.70 kg. Weyermann - Rye Malt Germany 1.016 3
24.7 1.15 kg. Weyermann - Munich I (Light) Germany 1.014 7
21.5 1.00 kg. JW Export Pilsner Australia 1.012 2
6.5 0.30 kg. JW Malted Wheat Australia 1.004 2
4.3 0.20 kg. Weyermann - Caramunich II Germany 1.002 63
4.3 0.20 kg. Weyermann - Melanoidin Germany 1.002 30
2.2 0.10 kg. Weyermann - Munich II (Dark) Germany 1.001 9

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Tettnang Pellet 2.86 14.6 60 min.
10.00 g. Saaz Pellet 1.61 0.6 10 min.
10.00 g. Tettnang Pellet 2.86 0.0 0 min.
10.00 g. Saaz Pellet 1.61 0.0 0 min.

Yeast
-----
Wyeast 3068 Weihenstephan Weizen





92) A Pound For a Brown - American Brown

Brewing Date: Sunday April 9, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.75
Anticipated OG: 1.046 Plato: 11.50
Anticipated SRM: 22.8
Anticipated IBU: 43.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
2.7 0.10 kg. Weyermann - Caramunich II Germany 1.035 63
12.0 0.45 kg. Dingemans Biscuit Malt Belgium 1.036 24
80.0 3.00 kg. JW Traditional Ale Australia 1.038 3
5.3 0.20 kg. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Columbus - China Pellet 13.20 34.3 60 min.
20.00 g. Columbus - China Pellet 13.20 9.1 10 min.
20.00 g. Columbus - China Pellet 13.20 0.0 0 min.

Yeast
-----
Denny's Favourite 50






93) Chinese Adventure IPA

Brewing Date: Saturday April 30, 2011
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 4.45
Anticipated OG: 1.054 Plato: 13.33
Anticipated SRM: 13.1
Anticipated IBU: 55.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.4 0.15 kg. Weyermann - Carared Germany 1.036 24
2.2 0.10 kg. Weyermann - Melanoidin Germany 1.037 30
89.9 4.00 kg. Simpson Marris Otter England 1.037 3
4.5 0.20 kg. Weyermann - Caraaroma Germany 1.034 178

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Columbus - China Pellet 13.20 33.6 60 min.
15.00 g. Cascade - China Pellet 5.00 12.7 60 min.
15.00 g. Cascade - China Pellet 5.00 2.5 10 min.
15.00 g. Columbus - China Pellet 13.20 6.7 10 min.
15.00 g. Cascade - China Pellet 5.00 0.0 0 min.
15.00 g. Columbus - China Pellet 13.20 0.0 0 min.

Yeast
-----
Denny's Favourite 50





94) Crasian IPA

Brewing Date: Saturday April 30, 2011
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 6.15
Anticipated OG: 1.070 Plato: 17.13
Anticipated SRM: 10.4
Anticipated IBU: 68.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.3 3.40 kg. Simpson Golden Promise England 1.037 2
36.6 2.25 kg. Weyermann - Vienna Germany 1.038 3
4.9 0.30 kg. Weyermann - Caramunich II Germany 1.035 63
1.6 0.10 kg. Melanoidin Malt 1.033 35
1.6 0.10 kg. Weyermann - Carared Germany 1.036 24

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Cascade - China Pellet 5.00 15.7 60 min.
20.00 g. Columbus - China Pellet 13.20 41.5 60 min.
15.00 g. Cascade - China Pellet 5.00 3.1 15 min.
15.00 g. Columbus - China Pellet 13.20 8.3 15 min.
15.00 g. Cascade - China Pellet 5.00 0.0 0 min.
15.00 g. Columbus - China Pellet 13.20 0.0 0 min.

Yeast
-----
Denny's Favourite 50





95) Big Ray Day Porter

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 5.60
Anticipated OG: 1.066 Plato: 16.07
Anticipated SRM: 50.3
Anticipated IBU: 70.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 68

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.4 4.50 kg. Simpson Golden Promise England 1.037 2
3.6 0.20 kg. Roasted Barley Great Britain 1.029 575
3.6 0.20 kg. Black Patent Malt Great Britain 1.027 525
3.6 0.20 kg. Chocolate Malt Great Britain 1.034 475
8.9 0.50 kg. Special B Malt Belgian 1.030 120

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Perle Pellet 7.61 61.1 60 min.
25.00 g. Columbus - China Pellet 12.29 9.9 10 min.
25.00 g. Columbus - China Pellet 12.29 0.0 0 min.

Yeast
-----
Denny's Favourite 50




96) 30th Stout

Brewing Date: Sunday June 7, 2011
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.17
Anticipated OG: 1.050 Plato: 12.38
Anticipated SRM: 33.3
Anticipated IBU: 50.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 68

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
39.6 1.65 kg. Simpson Golden Promise England 1.037 2
50.4 2.10 kg. Simpson Marris Otter England 1.037 3
1.2 0.05 kg. Weyermann - Caramunich II Germany 1.035 63
2.6 0.11 kg. Black Patent Malt America 1.028 525
4.1 0.17 kg. Roasted Barley Great Britain 1.029 575
2.2 0.09 kg. Weyermann - Carafa Special II Germany 1.035 470

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Cluster - China Pellet 5.77 50.0 60 min.
30.00 g. Columbus - China Pellet 13.20 0.0 0 min.

Yeast
-----
Denny's Favourite 50





97) 30th Smoked

Brewing Date: Sunday June 7, 2011
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.50
Anticipated OG: 1.055 Plato: 13.64
Anticipated SRM: 6.4
Anticipated IBU: 54.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 68

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
53.3 2.40 kg. Weyermann - Smoked Germany 1.037 3
11.1 0.50 kg. Weyermann - Vienna Germany 1.038 3
2.2 0.10 kg. Weyermann - Munich II (Dark) Germany 1.038 9
11.1 0.50 kg. Simpson Marris Otter England 1.037 3
17.8 0.80 kg. JW Traditional Ale Australia 1.038 3
4.4 0.20 kg. Weyermann - Melanoidin Germany 1.037 30

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Northern Brewer Pellet 5.37 36.2 60 min.
25.00 g. Fuggle Pellet 3.98 17.9 75 min.

Yeast
-----
Denny's Favourite 50

Notes: I misread the recipe and did not add the Fuggles until 20 mins to go - This drops the IBU count to 40 odd - I'll see how it pans out




98) George Avenue Bitter - Ordinary Bitter

Brewing Date: September, 2011

Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (Kg): 3.40
Anticipated OG: 1.037 Plato: 9.32
Anticipated SRM: 9.5
Anticipated IBU: 41.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
41.2 1.40 kg. Simpson Marris Otter England 1.037 3
35.3 1.20 kg. Simpson Golden Promise England 1.037 2
8.8 0.30 kg. Crystal 75L Great Britian 1.034 75
14.7 0.50 kg. Weyermann - Abbey Malt Germany 1.037 17

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Northdown Pellet 6.97 38.2 60 min.
40.00 g. Goldings - E.K. Pellet 2.95 3.7 10 min.
40.00 g. Goldings - E.K. Pellet 2.95 0.0 0 min.

Yeast
-----
Wyeast 1318 London Ale III





99) Grey Goose Bitter - Ordinary Bitter

Brewing Date: October, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.23
Anticipated OG: 1.040 Plato: 9.99
Anticipated SRM: 12.0
Anticipated IBU: 43.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.7 2.80 kg. Bairds - Perle England 1.038 3
12.4 0.40 kg. Weyermann - Caramunich II Germany 1.035 63
0.9 0.03 kg. Weyermann - Carafa Special II Germany 1.035 470

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Northdown Pellet 7.76 40.3 60 min.
10.00 g. Northdown Pellet 7.76 2.7 10 min.
10.00 g. Goldings - E.K. Pellet 2.55 0.9 10 min.
10.00 g. Northdown Pellet 7.76 0.0 0 min.
10.00 g. Goldings - E.K. Pellet 2.55 0.0 0 min.

Yeast
-----
Wyeast 1318





100) 100th Batch Anniversary Barleywine

Brewing Date: October, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 9.40
Anticipated OG: 1.101 Plato: 23.93
Anticipated SRM: 11.9
Anticipated IBU: 82.4
Brewhouse Efficiency: 65 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
21.3 2.00 kg. JW Traditional Ale Australia 1.038 3
42.6 4.00 kg. Weyermann - Premium Pils Germany 1.038 2
31.9 3.00 kg. Simpson Marris Otter England 1.037 3
4.3 0.40 kg. Weyermann - Caramunich II Germany 1.035 63

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Northdown Pellet 7.76 42.8 60 min.
40.00 g. Perle Whole 7.61 38.2 60 min.
20.00 g. Goldings - E.K. Pellet 2.55 1.4 10 min.
20.00 g. Goldings - E.K. Pellet 4.60 0.0 0 min.

Yeast
-----
Wyeast 1318 London Ale III






101) Bitter End - Special Bitter

Brewing Date: October, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.50
Anticipated OG: 1.042 Plato: 10.54
Anticipated SRM: 17.1
Anticipated IBU: 43.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.4 3.20 kg. Simpson Marris Otter England 1.037 3
5.7 0.20 kg. Weyermann - Caramunich II Germany 1.035 63
2.9 0.10 kg. Roasted Barley Great Britain 1.029 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Fuggle Pellet 3.98 20.7 60 min.
20.00 g. Northern Brewer Pellet 5.37 18.6 60 min.
20.00 g. Northdown Pellet 6.27 4.3 10 min.
20.00 g. Northdown Pellet 6.27 0.0 0 min.

Yeast
-----
Wyeast 1318 London Ale III





102) Hell Broke Luce Stout

Brewing Date: October, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.90
Anticipated OG: 1.048 Plato: 11.90
Anticipated SRM: 29.0
Anticipated IBU: 43.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.6 3.30 kg. Bairds - Perle England 1.038 3
2.6 0.10 kg. Weyermann - Carafa Special III Germany 1.035 470
2.6 0.10 kg. Chocolate Malt Great Britain 1.034 475
2.6 0.10 kg. Roasted Barley Great Britain 1.029 575
7.7 0.30 kg. Weyermann - Abbey Malt Germany 1.037 17

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Cluster - China Pellet 5.77 40.0 60 min.
15.00 g. Cluster - China Pellet 5.77 3.0 10 min.
15.00 g. Cluster - China Pellet 6.20 0.0 0 min.

Yeast
-----
Wyeast 1318 London Ale III





103) Munich Brown - Brown Ale

Brewing Date: Tuesday December 13, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.20
Anticipated OG: 1.040 Plato: 9.98
Anticipated SRM: 12.5
Anticipated IBU: 35.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
93.7 3.00 kg. Weyermann - Munich I (Light) Germany 1.038 7
4.7 0.15 kg. Weyermann - Caraamber Germany 1.002 36
1.6 0.05 kg. Chocolate Malt Great Britain 1.001 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Perle Pellet 7.61 32.9 60 min.
15.00 g. Willamette Whole 5.25 2.5 10 min.
15.00 g. Willamette Whole 5.25 0.0 0 min.

Yeast
-----
US-05

Notes: New brewsatnd with 1.5mm perforated false bottom




104) Hell Broke Luce #2 - Stout

Brewing Date: Saturday December 17, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.60
Anticipated OG: 1.044 Plato: 11.06
Anticipated SRM: 28.3
Anticipated IBU: 43.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
83.3 3.00 kg. Bairds - Perle England 1.038 3
8.3 0.30 kg. Weyermann - Abbey Malt Germany 1.004 17
2.8 0.10 kg. Chocolate Malt Great Britain 1.001 475
2.8 0.10 kg. Roasted Barley Great Britain 1.001 575
2.8 0.10 kg. Weyermann - Carafa Special II Germany 1.001 470

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Cluster - China Pellet 5.77 40.0 60 min.
15.00 g. Cluster - China Pellet 5.77 3.0 10 min.
15.00 g. Cluster - China Pellet 5.77 0.0 0 min.

Yeast
-----
US-05




105) Smoked

Brewing Date: Sunday January 5, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.65
Anticipated OG: 1.045 Plato: 11.12
Anticipated SRM: 7.1
Anticipated IBU: 42.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
60.3 2.20 kg. Weyermann - Smoked Germany 1.027 3
32.9 1.20 kg. Weyermann - Munich I (Light) Germany 1.015 7
4.1 0.15 kg. Dingemans - Aromatic Belgium 1.002 26
2.7 0.10 kg. Melanoidin Malt 1.001 35
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Columbus - China Pellet 12.29 42.5 60 min.

Yeast
-----
US-05






106) IIPA - IBU Caseswap

Brewing Date: Sunday December 18, 2011

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 5.60
Anticipated OG: 1.070 Plato: 17.06
Anticipated SRM: 10.2
Anticipated IBU: 75.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
48.2 2.70 kg. Bairds - Perle England 1.034 3
46.4 2.60 kg. Weyermann - Munich I (Light) Germany 1.033 7
5.4 0.30 kg. Weyermann - Caraamber Germany 1.004 36

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Centennial Pellet 7.72 24.3 60 min.
20.00 g. Cascade Pellet 6.76 21.3 60 min.
20.00 g. Amarillo Pellet 7.46 23.5 60 min.
10.00 g. Centennial Pellet 7.72 2.4 10 min.
10.00 g. Cascade Pellet 6.76 2.1 10 min.
10.00 g. Amarillo Pellet 7.46 2.3 10 min.
10.00 g. Centennial Pellet 7.72 0.0 0 min.
10.00 g. Amarillo Pellet 7.46 0.0 0 min.
10.00 g. Cascade Pellet 6.76 0.0 0 min.

Yeast
-----
US-05




107) Black IPA

Brewing Date: Sunday January 5, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.30
Anticipated OG: 1.050 Plato: 12.36
Anticipated SRM: 25.0
Anticipated IBU: 54.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
3.5 0.15 kg. Weyermann - Caramunich II Germany 1.002 63
90.7 3.90 kg. Bairds - Perle England 1.046 3
5.8 0.25 kg. Weyermann - Carafa Special II Germany 1.003 470

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Cluster - China Pellet 5.38 46.5 60 min.
15.00 g. Cascade - China Pellet 4.34 2.3 10 min.
15.00 g. Columbus - China Pellet 11.45 5.9 10 min.
15.00 g. Cascade - China Pellet 4.34 0.0 0 min.
15.00 g. Columbus - China Pellet 11.45 0.0 0 min.

Yeast
-----
US-05





108) Amarillo APA

Brewing Date: Sunday January 5, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.45
Anticipated OG: 1.050 Plato: 12.48
Anticipated SRM: 7.8
Anticipated IBU: 56.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
94.4 4.20 kg. Simpson Marris Otter England 1.048 3
2.2 0.10 kg. Melanoidin Malt 1.001 35
3.4 0.15 kg. Weyermann - Caramunich II Germany 1.002 63

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Amarillo Pellet 7.46 25.8 60 min.
20.00 g. Cascade Pellet 6.76 23.4 60 min.
15.00 g. Amarillo Pellet 7.46 3.9 10 min.
15.00 g. Cascade Pellet 6.76 3.5 10 min.
15.00 g. Amarillo Pellet 7.46 0.0 0 min.
15.00 g. Cascade Pellet 6.76 0.0 0 min.

Yeast
-----
US-05





109) Hitch Hikers Guide to the Galaxy APA

Brewing Date: Saturday February 4, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 5.25
Anticipated OG: 1.060 Plato: 14.64
Anticipated SRM: 12.6
Anticipated IBU: 52.7
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 66.5

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.2 5.00 kg. Simpson Marris Otter England 1.037 3
3.8 0.20 kg. Weyermann - Caramunich II Germany 1.035 63
1.0 0.05 kg. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Galaxy Pellet 12.75 42.1 60 min.
25.00 g. Galaxy Pellet 12.75 10.5 10 min.
25.00 g. Galaxy Pellet 12.75 0.0 0 min.

Yeast
-----
US-05




110) Rainy Day Stout

Brewing Date: June 11, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.70
Anticipated OG: 1.045 Plato: 11.23
Anticipated SRM: 28.6
Anticipated IBU: 45.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
43.2 1.60 kg. Bairds - Perle England 1.038 3
43.2 1.60 kg. Bairds - Maris Otter Pale Mal England 1.038 3
4.1 0.15 kg. Crystal 80L 1.033 80
6.8 0.25 kg. Roasted Barley Great Britain 1.029 575
2.7 0.10 kg. Melanoidin Malt 1.033 35

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Galaxy Pellet 14.50 37.6 60 min.
15.00 g. Galaxy Pellet 14.50 7.5 10 min.
20.00 g. Galaxy Pellet 14.50 0.0 0 min.

Yeast
-----
US-05





111) Blonde Ale

Brewing Date: July 7, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.75
Anticipated OG: 1.050 Plato: 12.36
Anticipated SRM: 4.1
Anticipated IBU: 32.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
2.7 0.10 kg. Weyermann - Carared Germany 1.036 24
2.7 0.10 kg. Weyermann - Carahell Germany 1.035 13
74.7 2.80 kg. Weyermann - Premium Pils Germany 1.038 2
20.0 0.75 kg. JW Malted Wheat Australia 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Perle Whole 6.48 20.4 60 min.
20.00 g. Tettnang Pellet 1.91 6.6 60 min.
20.00 g. Perle Whole 6.48 0.0 0 min.
20.00 g. Perle Whole 6.48 4.1 10 min.
20.00 g. Tettnang Pellet 1.91 1.3 10 min.
20.00 g. Tettnang Pellet 1.91 0.0 0 min.

Yeast
-----
US-05




112) Mid Afternoon Bitter

Brewing Date: Monday September 3, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.10
Anticipated OG: 1.040 Plato: 9.99
Anticipated SRM: 9.4
Anticipated IBU: 32.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.3 2.80 kg. Simpson Marris Otter England 1.037 3
8.1 0.25 kg. Crystal 30L America 1.035 30
1.6 0.05 kg. Chocolate Malt America 1.029 350

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Perle Whole 7.02 16.6 60 min.
30.00 g. Goldings - E.K. Pellet 2.55 13.2 60 min.
30.00 g. Goldings - E.K. Pellet 2.55 2.6 10 min.
30.00 g. Goldings - E.K. Pellet 2.55 0.0 0 min.

Yeast
-----
Wyeast 1187 Ringwood Ale





113) Lovely Day for a Stout

Brewing Date: September 15, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.40
Anticipated OG: 1.045 Plato: 11.10
Anticipated SRM: 26.8
Anticipated IBU: 42.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.2 3.00 kg. Weyermann - Munich I (Light) Germany 1.038 7
5.9 0.20 kg. Roasted Barley Great Britain 1.029 575
2.9 0.10 kg. JW Crystal Australia 1.034 140
2.9 0.10 kg. Weyermann - Melanoidin Germany 1.037 30
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Cascade Pellet 6.76 35.1 60 min.
30.00 g. Cascade Pellet 6.76 7.0 10 min.
30.00 g. Cascade Pellet 6.76 0.0 0 min.

Yeast
-----
Wyeast 1187 Ringwood Ale





114) Munich Bitter

Brewing Date: September 17, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.00
Anticipated OG: 1.040 Plato: 9.95
Anticipated SRM: 10.0
Anticipated IBU: 33.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
6.7 0.20 kg. Weyermann - Abbey Malt Germany 1.037 17
90.0 2.70 kg. Weyermann - Munich I (Light) Germany 1.038 7
3.3 0.10 kg. JW Crystal Australia 1.034 140
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Cascade Pellet 6.76 29.3 60 min.
20.00 g. Cascade Pellet 6.76 4.7 10 min.
20.00 g. Cascade Pellet 6.76 0.0 0 min.

Yeast
-----
Wyeast 1187 Ringwood Ale





115) RIS-K (Russian Imperial Stout)

Brewing Date: November 2, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 8.45
Anticipated OG: 1.088 Plato: 21.05
Anticipated SRM: 47.3
Anticipated IBU: 70.8
Brewhouse Efficiency: 60 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
76.9 6.50 kg. JW Traditional Ale Australia 1.065 3
5.9 0.50 kg. Roasted Barley America 1.004 450
5.9 0.50 kg. Cane Sugar Generic 1.010 0
5.9 0.50 kg. Weyermann - Abbey Malt Germany 1.005 17
1.8 0.15 kg. Chocolate Malt Great Britain 1.001 475
1.8 0.15 kg. Special B Malt Belgian 1.001 120
1.8 0.15 kg. Weyermann - Caramunich II Germany 1.001 63
Exract represented as SG.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Stella Pellet 16.20 59.0 60 min.
25.00 g. Stella Pellet 16.20 11.8 10 min.
25.00 g. Stella Pellet 16.20 0.0 0 min.

Yeast
-----
Wyeast 1187 Ringwood Ale





116) Northdown Willamette Bitter

Brewing Date: November 2, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.28
Anticipated OG: 1.042 Plato: 10.52
Anticipated SRM: 11.8
Anticipated IBU: 37.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
7.6 0.25 kg. Simpson Heritage Crystal 80L 1.033 80
91.5 3.00 kg. Simpson Marris Otter England 1.037 3
0.9 0.03 kg. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Northdown Pellet 6.27 32.5 60 min.
20.00 g. Willamette Pellet 4.18 4.9 20 min.
25.00 g. Willamette Pellet 4.18 0.0 0 min.

Yeast
-----
Wyeast 1187 Ringwood Ale






117) Stella Galaxy APA

Brewing Date: January 2, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.40
Anticipated OG: 1.045 Plato: 11.16
Anticipated SRM: 9.4
Anticipated IBU: 31.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
91.2 3.10 kg. Bairds - Pearl England 1.038 3
8.8 0.30 kg. Simpson Heritage Crystal 80L 1.033 80
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Galaxy Pellet 14.50 15.1 10 min.
30.00 g. Stella Pellet 16.20 16.8 10 min.
20.00 g. Galaxy Pellet 14.50 0.0 0 min.
20.00 g. Stella Pellet 16.20 0.0 0 min.

Yeast
-----
US-05





118) Portly Robust Porter

Brewing Date: January 2, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.65
Anticipated OG: 1.048 Plato: 11.81
Anticipated SRM: 27.5
Anticipated IBU: 39.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.9 3.10 kg. Bairds - Maris Otter Pale Mal England 1.038 3
8.2 0.30 kg. Brown Malt Great Britain 1.032 70
4.1 0.15 kg. Chocolate Malt Great Britain 1.034 475
2.7 0.10 kg. Roasted Barley Great Britain 1.029 575
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Stella Pellet 16.20 28.0 60 min.
20.00 g. Stella Pellet 16.20 11.2 10 min.

Yeast
-----
US-05





119) Rye Tee Ohh Then - Rye IPA

Brewing Date: January 5, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.70
Anticipated OG: 1.057 Plato: 13.92
Anticipated SRM: 11.2
Anticipated IBU: 61.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
38.3 1.80 kg. Weyermann - Rye Malt Germany 1.029 3
53.2 2.50 kg. Bairds - Perle England 1.038 3
8.5 0.40 kg. Simpson Heritage Crystal 75L Great Britian 1.034 75
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Topaz Pellet 16.60 55.6 60 min.
30.00 g. Centennial Pellet 6.14 6.2 10 min.
30.00 g. Centennial Pellet 6.14 0.0 0 min.

Yeast
-----
US-05




120) Munich Wheat

Brewing Date: January 5, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.60
Anticipated OG: 1.045 Plato: 11.21
Anticipated SRM: 6.4
Anticipated IBU: 38.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 2.40 kg. Weyermann - Munich I (Light) Germany 1.038 7
33.3 1.20 kg. JW Malted Wheat Australia 1.038 2
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Perle Pellet 5.92 35.9 60 min.
30.00 g. Tettnang Pellet 2.18 2.3 10 min.
30.00 g. Tettnang Pellet 2.18 0.0 0 min.

Yeast
-----
US-05




121) Paul's Dunkelweizen

Brewing Date: Monday January 28, 2013

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (Kg): 8.75
Anticipated OG: 1.052 Plato: 12.77
Anticipated SRM: 19.9
Anticipated IBU: 14.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
43.4 3.80 kg. JW Malted Wheat Australia 1.038 2
43.4 3.80 kg. Weyermann - Munich I (Light) Germany 1.038 7
5.7 0.50 kg. Weyermann - Premium Pils Germany 1.038 2
2.9 0.25 kg. Chocolate Malt Great Britain 1.034 475
4.6 0.40 kg. JW Crystal Australia 1.034 140

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Perle Pellet 6.48 13.2 60 min.
15.00 g. Hallertauer Mittelfruh Pellet 4.00 1.6 20 min.
10.00 g. Hallertauer Mittelfruh Pellet 4.00 0.0 0 min.

Yeast
-----
Wyeast 3638 Bavarian Wheat

Mash Schedule
-------------
Dough In Temp: 44 Time: 10
Protein Rest Temp: 40 Time: 30
Saccharification Rest Temp: 68 Time: 45
Mash-out Rest Temp: 75 Time: 10






122) Old Brown Shoe Porter

Brewing Date: Feb 16, 2012

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.00
Anticipated OG: 1.051 Plato: 12.73
Anticipated SRM: 27.8
Anticipated IBU: 46.1
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
67.5 2.70 kg. JW Traditional Ale Australia 1.038 3
10.0 0.40 kg. JW Malted Wheat Australia 1.038 2
7.5 0.30 kg. Chocolate Malt Great Britain 1.034 475
15.0 0.60 kg. Weyermann - Abbey Malt Germany 1.037 17

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Northdown Pellet 5.06 43.5 60 min.
40.00 g. Goldings - E.K. Pellet 1.89 2.6 10 min.
40.00 g. Goldings - E.K. Pellet 1.89 0.0 0 min.

Yeast
-----
US-05





123) Peat Monster - 100% Heavily Peated Distilling Malt Ale

Brewing Date: March 30, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.00
Anticipated OG: 1.050 Plato: 12.40
Anticipated SRM: 3.3
Anticipated IBU: 24.2
Brewhouse Efficiency: 77 %
Wort Boil Time: 75 Minutes
Actual OG: 1.050 Plato: 12.40
Actual FG: 1.012 Plato: 3.07
Mash Temp: 68

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 4.00 kg. CM Heavily Peated Distilling Belgium 1.037 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Topaz Pellet 13.98 24.2 60 min.
15.00 g. Topaz Pellet 13.98 0.0 0 min.

Yeast
-----
US-05





124) Paul's Hefeweizen

Brewing Date: April 2, 2013

Batch Size (L): 38.00 Wort Size (L): 38.00
Total Grain (Kg): 8.10
Anticipated OG: 1.049 Plato: 12.07
Anticipated SRM: 4.6
Anticipated IBU: 12.5
Brewhouse Efficiency: 72 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.3 4.80 kg. JW Malted Wheat Australia 1.038 2
23.5 1.90 kg. Weyermann - Premium Pils Germany 1.038 2
17.3 1.40 kg. Weyermann - Munich II (Dark) Germany 1.038 9

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertauer Mittelfruh Pellet 4.80 12.5 60 min.

Yeast
-----
Wyeast 3638 Bavarian Wheat

Mash Schedule
-------------
Dough In Temp: 44 Time: 1
Acid Rest Temp: 42 Time: 20
Saccharification Rest Temp: 67 Time: 45
Mash-out Rest Temp: 75 Time: 10






125) Citra Bomb! - IIPA

Brewing Date: April 4 , 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 6.20
Anticipated OG: 1.072 Plato: 17.58
Anticipated SRM: 10.6
Anticipated IBU: 72.3
Brewhouse Efficiency: 73 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
38.7 2.40 kg. Bairds - Perle England 1.038 3
16.1 1.00 kg. Weyermann - Rye Malt Germany 1.029 3
38.7 2.40 kg. Weyermann - Premium Pils Germany 1.038 2
6.5 0.40 kg. Weyermann - Caramunich II Germany 1.035 63

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Citra Pellet 11.90 59.3 75 min.
35.00 g. Citra Pellet 11.90 13.0 10 min.
40.00 g. Citra Pellet 11.90 0.0 0 min.

Yeast
-----
US-05





126) Peat Monster's Revenge! - 100% Heavily Peated Malt Strong Ale

Brewing Date: 16 April, 2013

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (Kg): 8.40
Anticipated OG: 1.070 Plato: 17.08
Anticipated SRM: 4.3
Anticipated IBU: 34.0
Brewhouse Efficiency: 73 %
Wort Boil Time: 75 Minutes
Mash Temp: 68

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
100.0 8.40 kg. CM Heavily Peated Distilling Belgium 1.070 2
Exract represented as SG.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.00 g. Topaz Pellet 13.98 34.0 60 min.
20.00 g. Topaz Pellet 16.60 0.0 0 min.

Yeast
-----
US-05





127) Smallish Stout

Brewing Date: June 13, 2013

Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.00
Anticipated OG: 1.038 Plato: 9.39
Anticipated SRM: 32.5
Anticipated IBU: 36.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Mash Temp: 68

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
33.3 1.00 kg. Briess Ashburne Mild Malt US 1.036 5
50.0 1.50 kg. Simpson Marris Otter England 1.037 3
8.3 0.25 kg. Brown Malt Great Britain 1.032 200
8.3 0.25 kg. Roasted Barley Great Britain 1.029 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Topaz Pellet 13.98 36.3 60 min.
20.00 g. Topaz Pellet 16.60 0.0 0 min.

Yeast
-----
US-05




128) Midnight Vulture - American Stout

Brewing Date: June 16, 2013

Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.85
Anticipated OG: 1.056 Plato: 13.86
Anticipated SRM: 36.9
Anticipated IBU: 51.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.2 3.60 kg. Briess - Pale Ale Malt US 1.037 4
10.3 0.50 kg. Briess - Midnight Wheat US 1.029 391
10.3 0.50 kg. Weyermann - Rye Malt Germany 1.029 3
5.2 0.25 kg. JW Crystal Australia 1.034 140

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Galaxy Pellet 12.75 42.8 60 min.
20.00 g. Galaxy Pellet 12.75 8.6 10 min.
50.00 g. Galaxy Pellet 12.75 0.0 0 min.

Yeast
-----
US-05




129) Paul's Hefeweizen

Brewing Date: June 21, 2013

Recipe Specifics
----------------
Batch Size (L): 38.00 Wort Size (L): 38.00
Total Grain (Kg): 8.10
Anticipated OG: 1.049 Plato: 12.07
Anticipated SRM: 4.6
Anticipated IBU: 12.5
Brewhouse Efficiency: 72 %
Wort Boil Time: 75 Minutes
Step Mash: 42 20mins + 67 45mins

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.3 4.80 kg. JW Malted Wheat Australia 1.038 2
23.5 1.90 kg. Weyermann - Premium Pils Germany 1.038 2
17.3 1.40 kg. Weyermann - Munich II (Dark) Germany 1.038 9

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertauer Mittelfruh Pellet 4.80 12.5 60 min.

Yeast
-----
US-05





130) Tsarist Despotism - Russian Imperial Stout

Brewing Date: June 22, 2013

Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 6.70
Anticipated OG: 1.075 Plato: 18.18
Anticipated SRM: 55.6
Anticipated IBU: 75.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
43.3 2.90 kg. JW Traditional Ale Australia 1.038 3
29.9 2.00 kg. Weyermann - Munich I (Light) Germany 1.038 7
7.5 0.50 kg. Cane Sugar Generic 1.046 0
7.5 0.50 kg. Roasted Barley Great Britain 1.029 575
6.0 0.40 kg. Brown Malt Great Britain 1.030 250
3.0 0.20 kg. JW Crystal Australia 1.034 140
3.0 0.20 kg. Weyermann - Melanoidin Germany 1.037 30

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Stella Pellet 14.45 66.7 60 min.
20.00 g. Stella Pellet 14.45 8.9 10 min.
30.00 g. Stella Pellet 14.45 0.0 0 min.

Yeast
-------
US-05






131) Ordinary Bitter 2013 RAF

Brewing Date: September 28, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 2.80
Anticipated OG: 1.035 Plato: 8.69
Anticipated SRM: 11.1
Anticipated IBU: 34.9
Brewhouse Efficiency: 77 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 2.40 kg. Simpson Marris Otter England 1.037 3
8.9 0.25 kg. Crystal 55L Great Britian 1.034 55
3.6 0.10 kg. Weyermann - Abbey Malt Germany 1.037 17
1.8 0.05 kg. Briess - Midnight Wheat US 1.029 391
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Northdown Pellet 9.60 24.9 60 min.
30.00 g. Northdown Pellet 9.60 10.0 10 min.
30.00 g. Northdown Pellet 9.60 0.0 0 min.
30.00 g. Northdown Pellet 9.60 0.0 Dry Hop

Yeast
-----
S-04




132) Peat Monster Returns

Brewing Date: October 2, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.00
Anticipated OG: 1.050 Plato: 12.40
Anticipated SRM: 3.3
Anticipated IBU: 30.6
Brewhouse Efficiency: 77 %
Wort Boil Time: 75 Minutes
Mash Temp 68:

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 4.00 kg. Bairds Medium Peated Distilli UK 1.037 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Topaz Pellet 11.78 30.6 60 min.
20.00 g. Topaz Pellet 11.78 0.0 0 min.

Yeast
-----
S-04




133) Red Bandana - Red IPA

Brewing Date: October 7, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.65
Anticipated OG: 1.060 Plato: 14.76
Anticipated SRM: 16.4
Anticipated IBU: 59.7
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.6 4.40 kg. Bestmalz - Red X Germany 1.038 12
5.4 0.25 kg. Simpsons Pale Crystal UK 1.033 90

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Mosaic Pellet 11.70 48.2 60 min.
30.00 g. Mosaic Pellet 11.70 11.6 10 min.
30.00 g. Mosaic Pellet 11.70 0.0 0 min.

Yeast
-----
S-04




134) Paul's Hefeweizen - Xmas Edition

Brewing Date: October 24, 2013

Batch Size (L): 38.00 Wort Size (L): 38.00
Total Grain (Kg): 8.10
Anticipated OG: 1.049 Plato: 12.07
Anticipated SRM: 4.6
Anticipated IBU: 12.5
Brewhouse Efficiency: 72 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.3 4.80 kg. JW Malted Wheat Australia 1.038 2
17.3 1.40 kg. Weyermann - Munich II (Dark) Germany 1.038 9
23.5 1.90 kg. Weyermann - Premium Pils Germany 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertauer Mittelfruh Pellet 4.80 12.5 60 min.

Yeast
-----
Wyeast 3638 Bavarian Wheat




135) Alpha Beta Citra - APA

Brewing Date: December 1 , 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.65
Anticipated OG: 1.046 Plato: 11.52
Anticipated SRM: 8.1
Anticipated IBU: 41.6
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.1 1.90 kg. JW Traditional Ale Australia 1.038 3
27.4 1.00 kg. Briess Ashburne Mild Malt US 1.036 5
16.4 0.60 kg. Briess - Rye US 1.037 4
4.1 0.15 kg. Simpsons Pale Crystal UK 1.033 90

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Citra Pellet 11.90 41.6 20 min.
40.00 g. Citra Pellet 11.90 0.0 0 min.

Yeast
-----
US-05

Notes: First batch using an immersion chiller




136) Nelson Sauvin Amber Ale

Brewing Date: December 1 , 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.90
Anticipated OG: 1.048 Plato: 11.92
Anticipated SRM: 9.2
Anticipated IBU: 38.9
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.9 3.70 kg. Briess Ashburne Mild Malt US 1.036 5
5.1 0.20 kg. Weyermann - Caramunich II Germany 1.035 63

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
18.00 g. Nelson Sauvin Pellet 12.50 38.9 60 min.
30.00 g. Nelson Sauvin Pellet 12.50 0.0 0 min.

Yeast
-----
US-05






137) American Stars and Bars - American Barley-Rye-Wine - IBU 70IBU Caseswap

Brewing Date: December 8, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 9.30
Anticipated OG: 1.090 Plato: 21.65
Anticipated SRM: 14.6
Anticipated IBU: 71.7
Brewhouse Efficiency: 60 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.9 6.50 kg. Briess - Pale Ale Malt US 1.037 4
20.4 1.90 kg. Briess - Rye US 1.037 4
5.4 0.50 kg. Weyermann - Vienna Germany 1.038 3
4.3 0.40 kg. Crystal 80L - Heritage 1.033 80

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Amarillo Pellet 6.69 38.6 60 min.
40.00 g. Cascade Pellet 4.14 23.8 60 min.
30.00 g. Amarillo Pellet 6.69 5.8 10 min.
30.00 g. Cascade Pellet 4.14 3.6 10 min.
40.00 g. Citra Pellet 11.90 0.0 0 min.

Yeast
-----
US-05





138) Red Rye Rampage - Red Rye Ale

Brewing Date: December 8, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.05
Anticipated OG: 1.052 Plato: 12.84
Anticipated SRM: 11.9
Anticipated IBU: 50.0
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
56.8 2.30 kg. Bestmalz - Red X Germany 1.038 12
39.5 1.60 kg. Briess - Rye US 1.037 4
3.7 0.15 kg. Simpsons Pale Crystal UK 1.033 90

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Willamette Pellet 7.30 43.8 60 min.
25.00 g. Willamette Pellet 7.30 6.3 10 min.
20.00 g. Willamette Pellet 7.30 0.0 0 min.
20.00 g. Simcoe Pellet 12.60 0.0 0 min.

Yeast
-----
US05




139) Midnight Vulture Returns - Black IPA

Brewing Date: December 15, 2013

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 5.25
Anticipated OG: 1.064 Plato: 15.64
Anticipated SRM: 26.0
Anticipated IBU: 62.9
Brewhouse Efficiency: 76 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
5.7 0.30 kg. Briess - Midnight Wheat US 1.029 391
89.5 4.70 kg. Simpson Marris Otter England 1.037 3
4.8 0.25 kg. Weyermann - Caramunich II Germany 1.035 63

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
13.00 g. Mosaic Pellet 11.70 24.6 60 min.
13.00 g. Simcoe Pellet 12.60 26.5 60 min.
15.00 g. Mosaic Pellet 11.70 5.7 10 min.
15.00 g. Simcoe Pellet 12.60 6.1 10 min.
20.00 g. Mosaic Pellet 11.70 0.0 0 min.
20.00 g. Simcoe Pellet 12.60 0.0 0 min.

Yeast
-----
US05





140) Peated Scotch Ale

Brewing Date: March 27, 2013

Recipe: Peated Scotch
Recipe Specifics
----------------
Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (Kg): 12.00
Anticipated OG: 1.071 Plato: 17.22
Anticipated SRM: 5.4
Anticipated IBU: 0.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash: 25 @ 50*C; 45 @ 62.5*C; 30 @ 70*C

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
33.3 4.00 kg. CM Heavily Peated Distilling Belgium 1.037 2
66.7 8.00 kg. JW Traditional Ale Australia 1.038 3
Potential represented as SG per pound per gallon.

Yeast
-----
S-04




141) Red Rye Saison

Brewing Date: May 10, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.60
Anticipated OG: 1.046 Plato: 11.36
Anticipated SRM: 9.4
Anticipated IBU: 30.3
Brewhouse Efficiency: 82 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.4 2.50 kg. Bestmalz - Red X Germany 1.038 12
30.6 1.10 kg. Weyermann - Rye Malt Germany 1.029 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Willamette Pellet 7.30 25.3 60 min.
20.00 g. Willamette Pellet 7.30 5.1 10 min.
20.00 g. Willamette Pellet 7.50 0.0 0 min.

Yeast
-----
3711 French Saison




142) Belgo-Russian Imperial Saison

Brewing Date: May 20, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 9.69
Anticipated OG: 1.092 Plato: 22.09
Anticipated SRM: 70.2
Anticipated IBU: 66.4
Brewhouse Efficiency: 60 %
Wort Boil Time: 75 Minutes
Mash Temp: 65.5

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.5 7.70 kg. Briess - Pale Ale Malt US 1.037 4
2.7 0.26 kg. Weyermann - Carafa Special II Germany 1.035 470
4.1 0.40 kg. Roasted Barley Great Britain 1.029 575
4.1 0.40 kg. Chocolate Malt Great Britain 1.034 475
4.1 0.40 kg. JW Crystal Australia 1.034 140
2.7 0.27 kg. JW Malted Wheat Australia 1.038 2
2.7 0.27 kg. Weyermann - Rye Malt Germany 1.029 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Mosaic Pellet 9.67 41.4 60 min.
30.00 g. Mosaic Pellet 9.67 16.7 25 min.
30.00 g. Mosaic Pellet 9.67 8.3 10 min.

Yeast
-----
3711 French Saison

Note: Didn't hit efficiency ended up @ 1.082 - for future reference run at 55% - could have been the Briess Malt too




143) Saison Stout

Brewing Date: May 20, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.40
Anticipated OG: 1.044 Plato: 10.86
Anticipated SRM: 26.3
Anticipated IBU: 30.6
Brewhouse Efficiency: 82 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.2 3.00 kg. Briess Ashburne Mild Malt US 1.036 5
2.9 0.10 kg. Chocolate Malt Great Britain 1.034 475
2.9 0.10 kg. Roasted Barley Great Britain 1.029 575
5.9 0.20 kg. JW Crystal Australia 1.034 140

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Topaz Pellet 11.78 30.6 60 min.
30.00 g. Topaz Pellet 11.78 0 0 min.

Yeast
-----
3711 French Saison




144) Stuster's Saison

Brewing Date: May 21, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.48
Anticipated OG: 1.048 Plato: 12.02
Anticipated SRM: 5.1
Anticipated IBU: 31.0
Brewhouse Efficiency: 82 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.3 0.15 kg. Cane Sugar Generic 1.046 0
77.6 2.70 kg. Weyermann - Premium Pils Germany 1.038 2
14.4 0.50 kg. JW Malted Wheat Australia 1.038 2
3.7 0.13 kg. Weyermann - Caramunich II Germany 1.035 63

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
23.00 g. Czech Saaz Pellet 3.00 11.9 60 min.
23.00 g. Styrian Goldings Pellet 4.80 19.1 60 min.
17.00 g. Czech Saaz Pellet 3.00 0.0 0 min.
17.00 g. Styrian Goldings Pellet 4.80 0.0 0 min.

Yeast
-----
3711 French Saison





145) Weizenbock with Paul

Brewing Date: May 22, 2014

Batch Size (L): 38.00 Wort Size (L): 38.00
Total Grain (Kg): 11.49
Anticipated OG: 1.072 Plato: 17.44
Anticipated SRM: 20.7
Anticipated IBU: 22.5
Brewhouse Efficiency: 76 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.3 6.70 kg. JW Malted Wheat Australia 1.038 2
20.9 2.40 kg. Weyermann - Premium Pils Germany 1.038 2
12.2 1.40 kg. Weyermann - Munich I (Light) Germany 1.038 7
2.9 0.33 kg. Special B Malt Belgian 1.030 120
2.9 0.33 kg. Simpsons Pale Crystal UK 1.033 90
2.9 0.33 kg. Chocolate Malt America 1.029 350

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Styrian Goldings Pellet 4.80 22.5 60 min.

Yeast
-----
Wyeast 3638 Bavarian Wheat




146) Stuster's Saison - Big Version

Brewing Date: June 15, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 5.94
Anticipated OG: 1.071 Plato: 17.36
Anticipated SRM: 7.4
Anticipated IBU: 46.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.2 0.25 kg. Cane Sugar Generic 1.046 0
77.7 4.61 kg. Weyermann - Premium Pils Germany 1.038 2
14.4 0.85 kg. JW Malted Wheat Australia 1.038 2
3.7 0.22 kg. Weyermann - Caramunich II Germany 1.035 63

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
38.00 g. Czech Saaz Pellet 3.00 17.8 60 min.
38.00 g. Styrian Goldings Pellet 4.80 28.5 60 min.
27.00 g. Czech Saaz Pellet 3.00 0.0 0 min.
27.00 g. Styrian Goldings Pellet 4.80 0.0 0 min.

Yeast
-----
3711 French Saison




147) Oaked RIS for ANHC 2014

Brewing Date: August 25, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 9.21
Anticipated OG: 1.088 Plato: 21.15
Anticipated SRM: 56.8
Anticipated IBU: 72.5
Brewhouse Efficiency: 55 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.1 7.10 kg. JW Traditional Ale Australia 1.038 3
6.0 0.55 kg. Roasted Barley Great Britain 1.029 575
5.4 0.50 kg. Cane Sugar Generic 1.046 0
6.0 0.55 kg. Weyermann - Abbey Malt Germany 1.037 17
1.8 0.17 kg. Chocolate Malt Great Britain 1.034 475
1.8 0.17 kg. Special B Malt Belgian 1.030 120
1.8 0.17 kg. Weyermann - Caramunich II Germany 1.035 63

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Stella Pellet 11.50 64.1 First WH
25.00 g. Stella Pellet 11.50 8.4 10 min.
25.00 g. Stella Pellet 16.20 0.0 0 min.

Yeast
-----
Denny's Favourite 50

Notes: Oaked




148) Mild for 2014 RAF

Brewing Date: August 29, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 3.20
Anticipated OG: 1.038 Plato: 9.53
Anticipated SRM: 15.9
Anticipated IBU: 33.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 68

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.9 1.50 kg. Simpson Marris Otter England 1.037 3
25.0 0.80 kg. Briess Ashburne Mild Malt US 1.036 5
15.6 0.50 kg. Weyermann - Abbey Malt Germany 1.037 17
4.7 0.15 kg. Brown Malt Great Britain 1.032 70
3.1 0.10 kg. Crystal 80L - Heritage 1.033 80
3.1 0.10 kg. Special B Malt Belgian 1.030 120
1.6 0.05 kg. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Northdown Pellet 8.10 33.6 First WH
25.00 g. Northdown Pellet 9.60 0.0 0 min.
50.00 g. Northdown Pellet 9.60 0.0 Dry Hop

Yeast
-----
Denny's Favourite 50




149) Oaked Smoked Porter - RAF 2014 Caseswap

Brewing Date: August 30, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 9.20
Anticipated OG: 1.083 Plato: 20.01
Anticipated SRM: 40.3
Anticipated IBU: 65.0
Brewhouse Efficiency: 55 %
Wort Boil Time: 75 Minutes
Mash Temp: 66.5

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
56.5 5.20 kg. JW Traditional Ale Australia 1.038 3
28.3 2.60 kg. Weyermann - Vienna Germany 1.038 3
8.7 0.80 kg. Crystal 80L - Heritage 1.033 80
4.3 0.40 kg. Chocolate Malt Great Britain 1.034 475
2.2 0.20 kg. CM Heavily Peated Distilling Belgium 1.037 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Magnum Pellet 13.04 55.8 First WH
25.00 g. Magnum Pellet 12.50 9.3 10 min.
25.00 g. Magnum Whole 13.04 0.0 0 min.

Yeast
-----
Denny's Favourite 50

Notes: Oaked




150) 100% Rye Beer

Brewing Date: November 16, 2014

Scortched by element due to high protein content. To be revisted.




151) Hell Broke Luce Stout #3

Brewing Date: November 16, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.00
Anticipated OG: 1.048 Plato: 11.99
Anticipated SRM: 28.8
Anticipated IBU: 49.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 3.20 kg. Simpson Marris Otter England 1.037 3
2.5 0.10 kg. Weyermann - Carafa Special II Germany 1.035 470
2.5 0.10 kg. Chocolate Malt Great Britain 1.034 475
2.5 0.10 kg. Roasted Barley Great Britain 1.029 575
12.5 0.50 kg. Weyermann - Abbey Malt Germany 1.037 17

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Topaz Pellet 9.92 49.4 First WH
30.00 g. Topaz Pellet 16.60 0.0 0 min.

Yeast
-----
Wyeast 1217-PC West Coast IPA

Notes: Gypsum 9g, Chloride 5g, Epsom 4g




152) EZ Berliner Weiss

Brewing Date: November 25, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 2.75
Anticipated OG: 1.036 Plato: 9.10
Anticipated SRM: 2.5
Anticipated IBU: 0.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 0 Minutes
Mash Temp: 65

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
10.9 0.30 kg. Wheat Flour America 1.034 2
40.0 1.10 kg. Weyermann - Premium Pils Germany 1.038 2
49.1 1.35 kg. JW Malted Wheat Australia 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Saaz Pellet 3.20 0.0 0 min.

Yeast
-----
Wyeast 1217-PC West Coast IPA

Notes: Mash @ 65*C, straight to kettle. Let cool to 50*C. Add 120g milled Pilsner Malt. Cover with foil. Hold @ 50*C for 48 hours. Bring to just below boil add hops turn off - whirlpool 10mins - into cube. 5 Gypsum, 5 Chloride, 3 Epsom, 2ml lactic.

Note: Beer self dispensed in the keg fridge :(



153) Reuban 100% Rye Beer

Brewing Date: November 30, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.00
Anticipated OG: 1.046 Plato: 11.31
Anticipated SRM: 5.4
Anticipated IBU: 30.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: Rest 30min 40, Rest 30min 50, Mash 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 4.00 kg. Briess - Rye US 1.037 4

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
5.00 g. Simcoe Pellet 12.60 10.5 First WH
30.00 g. Cascade Pellet 7.00 7.3 10 min.
30.00 g. Simcoe Pellet 12.60 13.1 10 min.

Yeast
-----
Wyeast 1217-PC West Coast IPA

Notes: 7g Gypsym, 7g Chrloride 5 Epsom. Probably the worst brewing day in my career. I'd be surpirsed if this comes out at all drinkable. 10 minute addition is actually flame out and stand for 30mins before chilling.




154) Oaked Raspberry/Blackberry Russian Imperial Stout

Brewing Date: November 6, 2014

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 7.99
Anticipated OG: 1.088 Plato: 21.11
Anticipated SRM: 51.7
Anticipated IBU: 65.8
Brewhouse Efficiency: 64 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
38.8 3.10 kg. JW Traditional Ale Australia 1.038 3
37.5 3.00 kg. Weyermann - Premium Pils Germany 1.038 2
5.9 0.47 kg. Roasted Barley Great Britain 1.029 575
6.3 0.50 kg. Cane Sugar Generic 1.046 0
5.9 0.47 kg. Weyermann - Abbey Malt Germany 1.037 17
1.9 0.15 kg. Chocolate Malt Great Britain 1.034 475
3.8 0.30 kg. Special B Malt Belgian 1.030 120

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Topaz Pellet 11.78 65.8 First WH

Yeast
-----
Wyeast 1217-PC West Coast IPA

Notes: Gypsum 4, Chloride 8, Epsom 3, Lactic 2ml. Brewed with Gabe. Add 2kg of Raspberries. Add Oak Dominoes American Med Toast.





155) Summer Beer Fest APA

Brewing Date: January 10, 2015

Batch Size (L): 20.50 Wort Size (L): 20.50
Total Grain (Kg): 4.02
Anticipated OG: 1.048 Plato: 11.93
Anticipated SRM: 8.5
Anticipated IBU: 44.8
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 66.5

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.1 2.90 kg. JW Traditional Ale Australia 1.038 3
19.9 0.80 kg. Weyermann - Munich I (Light) Germany 1.038 7
4.0 0.16 kg. Weyermann - Carared Germany 1.035 13
4.0 0.16 kg. Simpsons Pale Crystal UK 1.033 90

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
107.89 g. Zythos Pellet 9.70 44.8 15 min.
32.37 g. Zythos Pellet 9.70 0.0 Dry Hop

Yeast
-----
US-05

Notes: 15 min addition is 30 minute hop stand. 5g Gypsum 8g Chloride 3g Epsom




156) EZ Berliner Weiss #2

Brewing Date: Thursday January 15, 2015

Batch Size (L): 20.50 Wort Size (L): 20.50
Total Grain (Kg): 2.80
Anticipated OG: 1.035 Plato: 8.69
Anticipated SRM: 2.4
Anticipated IBU: 0.0
Brewhouse Efficiency: 80 %
Mash Temp: 65

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
25.0 0.70 kg. JW Malted Wheat Australia 1.038 2
75.0 2.10 kg. Weyermann - Premium Pils Germany 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Saaz Pellet 3.20 0.0 0 min.

Yeast
-----
US-05

Notes: Beer mashed normally. Transfer to kettle. Hold at 50*C for 48 hours. Bring to boil for 10 mins. Hops once boil acheived. Gypsum 5 Chloride 8 Epsom 3 Lactic 1. 120g Pils into kettle to sour.






157) Summer Beer Fest - AIPA

Brewing Date: Tuesday January 20, 2015

Batch Size (L): 20.50 Wort Size (L): 20.50
Total Grain (Kg): 6.60
Anticipated OG: 1.070 Plato: 16.99
Anticipated SRM: 7.9
Anticipated IBU: 71.5
Brewhouse Efficiency: 72 %
Wort Boil Time: 75 Minutes
Mash temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
83.3 5.50 kg. Simpson Marris Otter England 1.037 3
9.1 0.60 kg. Weyermann - Rye Malt Germany 1.029 3
3.8 0.25 kg. Cara-Pils Dextrine Malt 1.033 2
3.8 0.25 kg. Weyermann - Caramunich I Germany 1.035 36

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Falconers Flight Pellet 10.80 37.8 First WH
80.00 g. Falconers Flight Pellet 10.80 33.6 15 min.
30.00 g. Falconers Flight Pellet 10.80 0.0 Dry Hop

Yeast
-----
US-05
Notes: 15 minute addition is 30 minute hop stand. Gypsum 8 Chloride 11 Epsom 3 Lactic 1.5.




158) Double Smoked Peated Ale

Brewing Date: March 21, 2015

Batch Size (L): 20.50 Wort Size (L): 20.50
Total Grain (Kg): 4.50
Anticipated OG: 1.051 Plato: 12.51
Anticipated SRM: 7.6
Anticipated IBU: 36.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
22.2 1.00 kg. CM Heavily Peated Distilling Belgium - Smoked 1.037 3
66.7 3.00 kg. CM Heavily Peated Distilling Belgium 1.037 2
11.1 0.50 kg. CM Heavily Peated Distilling Belgium - Crystal 1.035 36

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Pellet 12.50 20.0 60 min.
30.00 g. Magnum Pellet 12.50 16.0 15 min.
30.00 g. Magnum Pellet 12.50 0.0 Dry Hop

Yeast
-----
US-05

Notes: 5 G, 7 Cl, 3 E. All grain is CM Heavily Peated. Part was converted to a medium crystal and 1kg smoked for 4 hours with pecan & iron bark pellets. 15 min hop addition was a 30 min hop stand.




159) Smoked IPA

Brewing Date: March 30, 2015

Batch Size (L): 20.50 Wort Size (L): 20.50
Total Grain (Kg): 6.10
Anticipated OG: 1.070 Plato: 17.06
Anticipated SRM: 9.2
Anticipated IBU: 70.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
16.4 1.00 kg. JW Traditional Ale Australia - Smoked 1.037 3
75.4 4.60 kg. JW Traditional Ale Australia 1.038 3
8.2 0.50 kg. JW Traditional Ale Australia - Crystal 1.035 36

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Falconers Flight Pellet 10.80 47.2 60 min.
55.00 g. Falconers Flight Pellet 10.80 23.1 15 min.
30.00 g. Falconers Flight Pellet 10.80 0.0 Dry Hop

Yeast
-----
US-05

Notes: G 8, Cl 11, E 3. All grain was JW Trad Ale. Part was converted to crystal. 1kg smoked for 4 hours with pecan & iton bark pellets. 15 min addition is a 30 minute hop stand.




160) Red Shoes - Red IPA

Brewing Date: March 31, 2015

Batch Size (L): 20.50 Wort Size (L): 20.50
Total Grain (Kg): 5.30
Anticipated OG: 1.060 Plato: 14.77
Anticipated SRM: 11.1
Anticipated IBU: 72.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.3 3.30 kg. Bestmalz - Red X Germany 1.038 12
28.3 1.50 kg. Weyermann - Vienna Germany 1.038 3
9.4 0.50 kg. Weyermann - Rye Malt Germany 1.029 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Amarillo Pellet 8.50 17.3 15 min.
50.00 g. Eldorado Pellet 14.30 29.1 15 min.
50.00 g. Simcoe Pellet 12.60 25.6 15 min.
30.00 g. Amarillo Pellet 8.50 0.0 Dry Hop
30.00 g. Eldorado Pellet 14.30 0.0 Dry Hop
30.00 g. Simcoe Pellet 12.60 0.0 Dry Hop

Yeast
-----
M10 Workhosre + S-04

Notes: 3 G, 3 Cl, 3 E. Had a boil over. Final volume in fermenter was ~17L. 15min addition was a 30min hop stand.







161) Smoked Ashburne Mild Barleywine

Brewing Date: April 6, 2015

Batch Size (L): 20.50 Wort Size (L): 20.50
Total Grain (Kg): 9.50
Anticipated OG: 1.088 Plato: 21.01
Anticipated SRM: 9.8
Anticipated IBU: 102.4
Brewhouse Efficiency: 62 %
Wort Boil Time: 75 Minutes
Mash temp: 65

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.0 4.75 kg. Briess Ashburne Mild Malt US 1.036 5
50.0 4.75 kg. Weyermann - Smoked Germany 1.037 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
90.00 g. Amarillo Pellet 6.69 78.1 First WH
15.00 g. Nelson Sauvin Pellet 12.50 24.3 First WH
18.00 g. Topaz Pellet 16.60 0.0 0 min.

Yeast
-----
M10 Workhorse + S-04

Notes: 100g acidulated malt. G 8 Cl 8 E 4. Only had 4kg of Mild Malt balance made up with Rauch.




162) Russian Imperial Stout - NSW Caseswap 2015

Brewing Date: April 19, 2015

Batch Size (L): 26.50 Wort Size (L): 26.50
Total Grain (Kg): 11.96
Anticipated OG: 1.087 Plato: 21.00
Anticipated SRM: 47.2
Anticipated IBU: 81.1
Brewhouse Efficiency: 60 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
41.8 5.00 kg. Weyermann - Premium Pils Germany 1.038 2
22.6 2.70 kg. Simpson Marris Otter England 1.037 3
8.4 1.00 kg. Weyermann - Munich II (Dark) Germany 1.038 9
8.4 1.00 kg. Weyermann - Vienna Germany 1.038 3
5.0 0.60 kg. Bairds Medium Peated Distilli UK 1.037 2
4.2 0.50 kg. Roasted Barley Great Britain 1.029 575
4.2 0.50 kg. Cane Sugar Generic 1.046 0
3.0 0.36 kg. Crystal 80L - Heritage 1.033 80
2.5 0.30 kg. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Nelson Sauvin Pellet 10.84 34.0 60 min.
30.00 g. Topaz Pellet 11.78 36.9 60 min.
20.00 g. Nelson Sauvin Pellet 12.50 5.2 10 min.
20.00 g. Topaz Pellet 11.78 4.9 10 min.

Yeast
-----
M-10 Workhorse + S-04

Notes: 100g Acidulated, G 8 Cl 13 E 4. Oaked.




163) Weizenbock 2015

Brewing Date: May 5, 2015

Batch Size (L): 38.00 Wort Size (L): 38.00
Total Grain (Kg): 11.49
Anticipated OG: 1.072 Plato: 17.44
Anticipated SRM: 20.7
Anticipated IBU: 22.5
Brewhouse Efficiency: 76 %
Wort Boil Time: 75 Minutes
Mash Temp: 67.5

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
58.3 6.70 kg. JW Malted Wheat Australia 1.038 2
20.9 2.40 kg. Weyermann - Premium Pils Germany 1.038 2
12.2 1.40 kg. Weyermann - Munich I (Light) Germany 1.038 7
2.9 0.33 kg. Special B Malt Belgian 1.030 120
2.9 0.33 kg. Simpsons Pale Crystal UK 1.033 90
2.9 0.33 kg. Chocolate Malt America 1.029 350

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertau Pellet 4.80 11.5 60 min.
30.00 g. Styrian Goldings Pellet 4.80 11.5 60 min.

Yeast
-------


Notes: Acidulated, G10 Cl20 Mg5.




164) Northdown IPA - IBU SMASH Caseswap 2015

Brewing Date: May 25, 2015

Batch Size (L): 20.50 Wort Size (L): 20.50
Total Grain (Kg): 5.30
Anticipated OG: 1.060 Plato: 14.71
Anticipated SRM: 5.4
Anticipated IBU: 52.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 5.30 kg. Simpson Marris Otter England 1.037 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Northdown Pellet 7.76 45.5 First WH
30.00 g. Northdown Pellet 7.76 7.1 10 min.
30.00 g. Northdown Pellet 7.76 0.0 0 min.
30.00 g. Northdown Pellet 7.76 0.0 Dry Hop

Yeast
-----
US-05

Notes: G11 Cl8 M3 - Probe fell out of fridge so after 5 day of ferment at 19*C temp ramped up to 32*C during diacetyl rest. Dropped back to 19*C and racked to secondary for dry hopping.




165) Needs More Hops - Rye Pale Ale

Brewing Date: June 27, 2015

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 4.80
Anticipated OG: 1.056 Plato: 13.85
Anticipated SRM: 7.5
Anticipated IBU: 52.0
Brewhouse Efficiency: 85 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.2 3.80 kg. Simpson Golden Promise England 1.037 2
10.4 0.50 kg. Weyermann - Rye Malt Germany 1.029 3
6.2 0.30 kg. Caramel Pils Malt Belgium 1.034 2
4.2 0.20 kg. Simpsons Pale Crystal UK 1.033 90

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Zythos Pellet 9.70 20.5 First WH
20.00 g. Amarillo Pellet 8.50 6.7 15 min.
20.00 g. Cascade Pellet 7.00 5.5 15 min.
20.00 g. Columbus Pellet 15.00 11.8 15 min.
20.00 g. Zythos Pellet 9.70 7.6 15 min.
15.00 g. Amarillo Pellet 8.90 0.0 Dry Hop
15.00 g. Cascade Pellet 5.50 0.0 Dry Hop
15.00 g. Columbus Whole 15.00 0.0 Dry Hop
15.00 g. Zythos Pellet 9.70 0.0 Dry Hop

Yeast
-----
US-05

Notes: G7 Cl7 Mg3 - Evaporation rate estimated 4L/hr was closer to 6L/hr with 3600W element. Gravity came out at 1.061. Will water it down to 1.056. 15 minute is a 30 min hop stand.




166) Peat Smoked Porter - Stout Fest 2015

Brewing Date: 10 July, 2015

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 4.70
Anticipated OG: 1.054 Plato: 13.22
Anticipated SRM: 29.8
Anticipated IBU: 42.1
Brewhouse Efficiency: 82 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.6 2.80 kg. Simpson Marris Otter England 1.037 3
14.9 0.70 kg. Weyermann - Munich I (Light) Germany 1.038 7
6.4 0.30 kg. Caramel Pils Malt Belgium 1.034 2
6.4 0.30 kg. TF Dark Crystal Great Britain 1.033 150
5.3 0.25 kg. Bairds Medium Peated Distilli UK 1.037 2
5.3 0.25 kg. Chocolate Malt America 1.029 350
2.1 0.10 kg. Roasted Barley Great Britain 1.029 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Nelson Sauvin Pellet 10.84 31.0 First WH
20.00 g. Styrian Goldings Pellet 3.88 11.1 First WH
30.00 g. Nelson Sauvin Pellet 10.84 0.0 0 min.
30.00 g. Styrian Goldings Pellet 3.88 0.0 0 min.

Yeast
-----
Wyeast Irish Ale 1084

Notes: G2 Cl4 Mg3. 0 minute is a 10 minute hop stand.




167) Imperial Porter - IBU Stout Fest Caseswap

Brewing Date: July 18, 2015

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 12.40
Anticipated OG: 1.106 Plato: 25.11
Anticipated SRM: 37.6
Anticipated IBU: 53.8
Brewhouse Efficiency: 60 %
Wort Boil Time: 120 Minutes
Mash temp: 65

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
40.3 5.00 kg. JW Export Pilsner Australia 1.037 2
40.3 5.00 kg. Weyermann - Munich I (Light) Germany 1.038 7
8.1 1.00 kg. Weyermann - Munich II (Dark) Germany 1.038 9
3.2 0.40 kg. Bairds Medium Peated Distilli UK 1.037 2
2.0 0.25 kg. Chocolate Malt America 1.029 350
2.0 0.25 kg. Special B Malt Belgian 1.030 120
2.0 0.25 kg. Weyermann - Carafa Special 2 Germany 1.036 430
2.0 0.25 kg. Weyermann - Caramunich I Germany 1.035 36

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Magnum Pellet 12.14 50.3 60 min.
60.00 g. Saaz Pellet 3.00 3.5 5 min.

Yeast
-----
Wyeast Irish Ale 1084

Notes: G3 C5 M4 - 2 hour boil. Some scortching on element at 60 minute hop addition - hopefully will not impart a flavour. Need to use gas or multiple elements at lower heat in future with high gravity worts. 5 minute addtion is a 10 minute hop stand.





168) Chinook Oaked IPA

Brewing Date: July 18, 2015

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 6.20
Anticipated OG: 1.072 Plato: 17.58
Anticipated SRM: 11.9
Anticipated IBU: 91.1
Brewhouse Efficiency: 81 %
Wort Boil Time: 75 Minutes
Mash Temp: 65

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.3 5.60 kg. JW Traditional Ale Australia 1.038 3
4.8 0.30 kg. Caramel Pils Malt Belgium 1.034 2
4.8 0.30 kg. Special B Malt Belgian 1.030 120

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Chinook Pellet 12.40 73.0 First WH
40.00 g. Chinook Pellet 12.40 18.0 15 min.
30.00 g. Chinook Pellet 12.40 0.0 Dry Hop

Yeast
-----
Wyeast Irish Ale 1084

Notes: G7 C8 M3. 15 minute is a 30 minute hop stand. Loosely based on oaked arrogant bastard.




169) Raspberry Saison + Straight Saison

Brewing Date: 8 November, 2015

Batch Size (L): 40.70 Wort Size (L): 40.70
Total Grain (Kg): 6.45
Anticipated OG: 1.042 Plato: 10.39
Anticipated SRM: 5.4
Anticipated IBU: 23.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Mash Temp: 64.5*C

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
66.7 4.30 kg. JW Traditional Ale Australia 1.027 3
15.5 1.00 kg. Bestmalz - Dark Wheat Germany 1.006 9
7.8 0.50 kg. Cane Sugar Generic 1.005 0
6.2 0.40 kg. Weyermann - Carared Germany 1.002 24
3.9 0.25 kg. Flaked Oats America 1.001 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Saaz Pellet 1.61 6.2 First WH
50.00 g. Styrian Goldings Pellet 3.13 12.2 First WH
60.00 g. Saaz Pellet 3.20 2.6 5 min.
60.00 g. Styrian Goldings Pellet 3.13 2.5 5 min.

Yeast
-----
Wyeast 3711 - French Saison

Notes: Split batch. 1/2 straight + 1/2 on 1kg of raspberries. G6, Cl10, E5



170) Flaked Rye Pale Ale

Brewing Date: 8 November, 2015

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 4.60
Anticipated OG: 1.054 Plato: 13.32
Anticipated SRM: 7.4
Anticipated IBU: 51.9
Brewhouse Efficiency: 84 %
Wort Boil Time: 75 Minutes
Mash Temp: 66*C

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.3 3.60 kg. Simpson Golden Promise England 1.037 2
10.9 0.50 kg. Flaked Rye America 1.034 2
6.5 0.30 kg. Caramel Pils Malt Belgium 1.034 2
4.3 0.20 kg. Simpsons Pale Crystal UK 1.033 90

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Zythos Pellet 7.53 21.5 First WH
30.00 g. Simcoe Pellet 10.10 12.0 15 min.
25.00 g. Amarillo Pellet 8.90 8.8 15 min.
25.00 g. Zythos Pellet 9.70 9.6 15 min.
30.00 g. Simcoe Pellet 10.10 0.0 Dry Hop
15.00 g. Amarillo Pellet 8.90 0.0 Dry Hop
15.00 g. Zythos Pellet 9.70 0.0 Dry Hop

Yeast
-----
US-05

Notes: G7, Cl8, E3. Tried flaked rye to get a greater rye kick.



171) Oatmeal Stout

Brewing Date: 15 November, 2015

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 4.50
Anticipated OG: 1.048 Plato: 11.93
Anticipated SRM: 36.0
Anticipated IBU: 37.1
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 69*C

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 3.00 kg. Simpson Marris Otter England 1.037 3
11.1 0.50 kg. Flaked Oats America 1.033 2
4.4 0.20 kg. Simpson Aromatic Malt Belgium 1.036 25
4.4 0.20 kg. TF Dark Crystal Great Britain 1.033 150
4.4 0.20 kg. Brown Malt Great Britain 1.032 70
4.4 0.20 kg. Chocolate Malt Great Britain 1.034 475
4.4 0.20 kg. Roasted Barley Great Britain 1.029 575

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Willamette Pellet 6.60 28.8 First WH
50.00 g. Willamette Pellet 6.60 8.3 5 min.

Yeast
-----
US-05

Notes: Nil salt additions.


172) Farmhouse IPA - Summer Fest IBU Caseswap

Brewing Date: November 28, 2015

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 6.50
Anticipated OG: 1.070 Plato: 17.11
Anticipated SRM: 9.4
Anticipated IBU: 80.7
Brewhouse Efficiency: 76 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
61.5 4.00 kg. Simpson Marris Otter England 1.037 3
27.7 1.80 kg. Weyermann - Vienna Germany 1.038 3
5.5 0.36 kg. Cara-Pils Dextrine Malt 1.033 2
3.7 0.24 kg. Weyermann - Carared Germany 1.036 24
1.5 0.10 kg. JW Crystal Australia 1.034 140

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Zythos Pellet 5.85 38.6 First WH
20.00 g. Amarillo Pellet 8.90 4.9 10 min.
20.00 g. Amarillo Pellet 8.90 4.9 10 min.
20.00 g. Columbus Pellet 15.00 8.3 10 min.
20.00 g. Eldorado Pellet 14.30 7.9 10 min.
20.00 g. Eldorado Pellet 14.30 7.9 10 min.
20.00 g. Columbus Pellet 15.00 8.3 10 min.
20.00 g. Amarillo Pellet 8.90 0.0 Dry Hop
20.00 g. Columbus Pellet 15.00 0.0 Dry Hop
20.00 g. Eldorado Pellet 14.30 0.0 Dry Hop

Yeast
-----
3711 French Saison

Notes: 1/2 of the 10 minute addition is a 30 minute hop stand. G8 Cl8 M3




173) 100% Brett IPA

Brewing Date: 27 December, 2015

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 5.80
Anticipated OG: 1.064 Plato: 15.64
Anticipated SRM: 5.6
Anticipated IBU: 81.1
Brewhouse Efficiency: 77 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.7 4.10 kg. Simpson Golden Promise England 1.037 2
11.2 0.65 kg. Bestmalz - Dark Wheat Germany 1.039 9
11.2 0.65 kg. JW Malted Wheat Australia 1.038 2
5.2 0.30 kg. CaraPilsner France 1.035 10
1.7 0.10 kg. Sauer(acid) Malt 1.035 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Nelson Sauvin Pellet 10.84 36.9 First WH
25.00 g. Zythos Pellet 7.53 25.6 First WH
20.00 g. Amarillo Pellet 8.90 5.0 10 min.
20.00 g. Eldorado Pellet 14.30 8.1 10 min.
20.00 g. Zythos Pellet 9.70 5.5 10 min.
20.00 g. Amarillo Pellet 8.90 0.0 Dry Hop
25.00 g. Zythos Pellet 9.70 0.0 Dry Hop
15.00 g. Eldorado Pellet 14.30 0.0 Dry Hop

Yeast
-----
WLP 648 Brettanomyces Bruxellensis Trois Vrai

Notes: 10 minute addition is a 30 minute hop stand. Brett went into a 2L starter for 1 week before pitching. Brett didn't fire for at least 4 days in both starter and primary. Crashed chilled to drop brett and racked to secondary 12-01-2016 with hops. G5 Cl5 Mg3.





174) 100% Brett Oatmeal Stout

Brewing Date: January 10, 2016

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 5.50
Anticipated OG: 1.061 Plato: 14.89
Anticipated SRM: 42.2
Anticipated IBU: 50.3
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 4.40 kg. Simpsons Marris Otter Great Britain 1.038 3
9.1 0.50 kg. Flaked Oats America 1.033 2
7.3 0.40 kg. Roasted Barley Great Britain 1.029 575
3.6 0.20 kg. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Magnum Pellet 10.84 22.5 First WH
20.00 g. Nelson Sauvin Pellet 10.10 27.9 First WH

Yeast
-----
WLP 648 Brettanomyces Bruxellensis Trois Vrai

Notes: Dark grains added at mash out which ran for 20 minutes. G5 Cl8 E3.




175) Double "E" Summer Ale

Brewing Date: 10 January 2016

Batch Size (L): 42.70 Wort Size (L): 42.70
Total Grain (Kg): 8.50
Anticipated OG: 1.048 Plato: 12.01
Anticipated SRM: 9.0
Anticipated IBU: 40.5
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
5.9 0.50 kg. Simpsons Pale Crystal UK 1.033 90
11.8 1.00 kg. Simpson Golden Promise England 1.037 2
70.6 6.00 kg. JW Traditional Ale Australia 1.038 3
11.8 1.00 kg. JW Vienna Australia 1.036 5

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Equinox Pellet 13.70 15.2 First WH
15.00 g. Ella Pellet 14.90 16.5 First WH
20.00 g. Equinox Pellet 13.70 4.2 10 min.
20.00 g. Ella Pellet 14.90 4.6 10 min.
30.00 g. Equinox Pellet 13.70 0.0 0 min.
30.00 g. Ella Pellet 16.20 0.0 0 min.

Yeast
-----
3711 French Saison

Notes: Cubed. Flame out addition was a 10 minute hop stand. G7, Cl7, E5. 40L batch with Kieran.





176) Minstrel Jester Ordinary Bitter

Brewing Date: February 20, 2016

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 4.00
Anticipated OG: 1.040 Plato: 9.95
Anticipated SRM: 11.8
Anticipated IBU: 32.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.8 2.75 kg. Simpson Marris Otter England 1.037 3
20.0 0.80 kg. Bestmalz - Dark Wheat Germany 1.039 9
5.0 0.20 kg. Caramel Pils Malt Belgium 1.034 2
6.2 0.25 kg. TF Dark Crystal Great Britain 1.033 150

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Jester Pellet 6.90 15.1 First WH
15.00 g. Minstrel Pellet 4.20 9.2 First WH
30.00 g. Jester Pellet 6.90 5.2 5 min.
30.00 g. Minstrel Pellet 4.20 3.2 5 min.

Yeast
-----
WLP013 London Ale

Notes: G10 Cl7 E3. Full volume mash. 5 min is a 10min hop stand. Into cube. Hit efficency of ~75%.




177) London Ale IPA

Brewing Date: March 1, 2016

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 5.40
Anticipated OG: 1.054 Plato: 13.27
Anticipated SRM: 7.7
Anticipated IBU: 50.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
81.5 4.40 kg. Simpson Marris Otter England 1.037 3
7.4 0.40 kg. Weyermann - Caramunich I Germany 1.035 36
11.1 0.60 kg. JW Malted Wheat Australia 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Chinook Pellet 10.25 29.3 First WH
20.00 g. Goldings - E.K. Pellet 2.55 7.3 First WH
20.00 g. Chinook Pellet 10.25 6.1 10 min.
20.00 g. Goldings - E.K. Pellet 2.55 1.5 10 min.
20.00 g. Chinook Pellet 10.25 5.1 5 min.
20.00 g. Goldings - E.K. Pellet 2.55 1.3 5 min.
20.00 g. Chinook Pellet 10.25 0.0 Dry Hop
20.00 g. Goldings - E.K. Pellet 4.60 0.0 Dry Hop

Yeast
-----
WLP013 London Ale

Notes: G 15 Cl 0 E 5. 50g Acidulated. Full volume mash. Birko 5L urn shell as new HERMS with immersion heater. 5 min is a 10 min hop stand. Actually threw in 300g more of MO to empty bag. Hit efficency of ~75% after allowing for extra grain. Spiked with WLP 648 Brettanomyces Bruxellensis Trois Vrai when dry hopped.




178) Brew Dog Punk IPA Clone

Brewing Date: March 4, 2016

Batch Size (L): 43.40 Wort Size (L): 43.40
Total Grain (Kg): 9.60
Anticipated OG: 1.054 Plato: 13.45
Anticipated SRM: 8.2
Anticipated IBU: 51.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.8 9.10 kg. Gladfield American Ale Malt Australia 1.037 5
5.2 0.50 kg. Caramalt Great Britian 1.035 34

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Chinook Pellet 12.40 36.8 60 min.
25.00 g. Ahtanum Pellet 3.30 6.1 60 min.
40.00 g. Chinook Pellet 12.40 7.4 10 min.
25.00 g. Ahtanum Pellet 3.30 1.2 10 min.
55.00 g. Chinook Pellet 12.40 0.0 0 min.
25.00 g. Ahtanum Pellet 3.30 0.0 0 min.
25.00 g. Nelson Sauvin Pellet 12.50 0.0 0 min.
25.00 g. Simcoe Pellet 12.60 0.0 0 min.
95.00 g. Chinook Pellet 12.40 0.0 Dry Hop
75.00 g. Ahtanum Pellet 6.00 0.0 Dry Hop
75.00 g. Cascade Pellet 5.50 0.0 Dry Hop
75.00 g. Simcoe Pellet 12.60 0.0 Dry Hop
40.00 g. Nelson Sauvin Pellet 12.50 0.0 Dry Hop
20.00 g. Zythos Pellet 9.70 0.0 Dry Hop

Yeast
-----
US-05 * 2

Notes: G20 Cl10 E6. Dry hopped @14C for 5 days.




179) Oaked Strong Ale - NSW Caseswap

Brewing Date: March 28, 2016

Batch Size (L): 40.70 Wort Size (L): 40.70
Total Grain (Kg): 14.60
Anticipated OG: 1.080 Plato: 19.39
Anticipated SRM: 15.5
Anticipated IBU: 77.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash temp: 65.5

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
80.8 11.80 kg. Gladfield American Ale Malt Australia 1.067 5
9.6 1.40 kg. Weyermann - Rye Malt Germany 1.006 3
4.8 0.70 kg. Caramel Pils Malt Belgium 1.004 2
4.8 0.70 kg. Special B Malt Belgian 1.003 120

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Bravo Pellet 15.80 77.6 60 min.
40.00 g. Bravo Pellet 15.80 0.0 0 min.
40.00 g. Chinook Pellet 12.40 0.0 0 min.
40.00 g. Bravo Pellet 15.80 0.0 Dry Hop
40.00 g. Chinook Pellet 12.40 0.0 Dry Hop

Yeast
-----
WLP013

Notes: G18 Cl15 E6.



180) Antwerp Afternoon - Belgian Pale

Brewing Date: July 24, 2016

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 4.60
Anticipated OG: 1.052 Plato: 12.86
Anticipated SRM: 9.8
Anticipated IBU: 31.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.1 4.10 kg. Gladfield Pilsner Malt Australia 1.037 4
7.6 0.35 kg. CaraMunich 60 France 1.034 60
3.3 0.15 kg. Simpson Aromatic Malt Belgium 1.036 25

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Minstrel Pellet 4.20 31.5 60 min.
30.00 g. Minstrel Pellet 4.20 0.0 0 min.

Yeast
-----
Wyeast 3538-PC Leuven Pale Ale Yeast

Notes: Did a full volume mash - HLT element broken. Achieved 77% efficiency. 1.050 instead of 1.052. Volume calcs correct at 7L / hour boil off assuming final volume of 19L in the fermenter. G8 Cl6 E3




181) Dubbel Vision - Belgian Dubbel

Brewing Date: August 7, 2016

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 5.27
Anticipated OG: 1.062 Plato: 15.12
Anticipated SRM: 13.6
Anticipated IBU: 24.7
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 65

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
60.7 3.20 kg. Gladfield American Ale Malt Australia 1.036 5
10.4 0.55 kg. Cane Sugar Generic 1.010 0
15.2 0.80 kg. Weyermann - Munich I (Light) Germany 1.009 7
4.6 0.24 kg. Simpson Aromatic Malt Belgium 1.003 25
4.6 0.24 kg. Special B Malt Belgian 1.002 120
4.6 0.24 kg. Weyermann - Caramunich I Germany 1.003 36

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Horizon Pellet 11.50 24.7 60 min.
35.00 g. Horizon Pellet 11.50 0.0 0 min.

Yeast
-----
Wyeast 3538-PC Leuven Pale Ale Yeast

Notes: Full volume mash - 7G 5CL 3E



182) FX Stout - Foreign Extra Stout

Brewing Date: August 7, 2016

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 6.20
Anticipated OG: 1.065 Plato: 15.79
Anticipated SRM: 46.8
Anticipated IBU: 51.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.6 5.00 kg. Gladfield Ale Malt Australia 1.037 6
5.6 0.35 kg. Roasted Barley Great Britain 1.029 575
4.8 0.30 kg. Caramel Pils Malt Belgium 1.034 2
4.8 0.30 kg. TF Dark Crystal Great Britain 1.033 150
4.0 0.25 kg. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Willamette Pellet 4.68 19.8 60 min.
50.00 g. Cascade Pellet 4.44 31.4 60 min.
30.00 g. Cascade Pellet 5.50 0.0 0 min.
30.00 g. Horizon Whole 13.00 0.0 0 min.

Yeast
-----
Wyeast 3538-PC Leuven Pale Ale Yeast

Notes: Full volume mash - Nil salt additions




183) Dark Wheat Adventure in Belgium - Dark Belgian Wheat?

Brewing Date: August 21, 2016

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 4.40
Anticipated OG: 1.047 Plato: 11.78
Anticipated SRM: 18.6
Anticipated IBU: 25.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.4 0.15 kg. Briess - Midnight Wheat US 1.029 391
5.7 0.25 kg. Crystal 80L - Heritage 1.033 80
45.5 2.00 kg. Gladfield Pilsner Malt Australia 1.037 4
45.5 2.00 kg. Bestmalz - Dark Wheat Germany 1.039 9

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Minstrel Pellet 4.20 25.5 60 min.
30.00 g. Minstrel Pellet 4.20 0.0 0 min.

Yeast
-----
Wyeast 3538-PC Leuven Pale Ale Yeast

Notes: Full volume mash. G1 4Cl 3Ep. Midnight wheat added at mash out. Ended up with 21L @ 1.045.





184) Belgian Rye Imperial Stout - RIS

Brewing Date: August 21, 2016

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 9.65
Anticipated OG: 1.089 Plato: 21.24
Anticipated SRM: 51.2
Anticipated IBU: 76.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 75 Minutes
Mash Temp: 65

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
45.6 4.40 kg. Gladfield Ale Malt Australia 1.037 6
29.0 2.80 kg. Weyermann - Vienna Germany 1.038 3
10.4 1.00 kg. Briess - Rye US 1.037 4
5.2 0.50 kg. Roasted Barley Great Britain 1.029 575
5.2 0.50 kg. Weyermann - Abbey Malt Germany 1.037 17
3.1 0.30 kg. TF Dark Crystal Great Britain 1.033 150
1.6 0.15 kg. Chocolate Malt Great Britain 1.034 475

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
90.00 g. Zythos Pellet 6.92 76.0 First WH
30.00 g. Zythos Pellet 6.92 0.0 0 min.

Yeast
-----
Wyeast 3538-PC Leuven Pale Ale Yeast

Notes: No salt additions. Ended up at 19L @ 1.106 78% efficiency! Scorching on the element due to rye and viscosity.






185) Belgian Pale + Belgian Blackberry and Raspberry

Brewing Date: November 8, 2016

Batch Size (L): 40.70 Wort Size (L): 40.70
Total Grain (Kg): 6.65
Anticipated OG: 1.042 Plato: 10.48
Anticipated SRM: 5.9
Anticipated IBU: 23.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes
Mash Temp: 65

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
16.5 1.10 kg. JW Malted Wheat Australia 1.038 2
66.2 4.40 kg. Gladfield Pilsner Malt Australia 1.037 4
6.0 0.40 kg. Gladfield Red Back Australia 1.036 36
7.5 0.50 kg. Cane Sugar Generic 1.046 0
3.8 0.25 kg. Simpson Golden Naked Oats England 1.033 14

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Saaz Pellet 1.61 6.2 First WH
50.00 g. Styrian Goldings Pellet 3.13 12.2 First WH
60.00 g. Saaz Pellet 3.20 2.6 5 min.
60.00 g. Styrian Goldings Pellet 3.13 2.5 5 min.

Yeast
-----
Yeast from Marcus

Notes: G9 Cl13 Ep5. Split batch - 1/2 onto 1kg Raspberry + 1kg Blackberry.





186) Peat Monster's Revenge

Brewing Date: November 8, 2016

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 5.00
Anticipated OG: 1.061 Plato: 14.94
Anticipated SRM: 6.8
Anticipated IBU: 25.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.0 3.90 kg. CM Heavily Peated Distilling Belgium 1.037 2
6.0 0.30 kg. Gladfield Red Back Australia 1.036 36
16.0 0.80 kg. Briess - Rye US 1.037 4

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Equinox Pellet 10.64 25.1 First WH
40.00 g. Equinox Pellet 10.64 0.0 0 min.

Yeast
-----
US-05

Notes: G7 Cl5 E3.



187) Belgian Dark - IBU Beerfest Caseswap 2017

Brewing Date: January 15, 2017

Batch Size (L): 26.70 Wort Size (L): 26.70
Total Grain (Kg): 9.10
Anticipated OG: 1.086 Plato: 20.58
Anticipated SRM: 24.3
Anticipated IBU: 28.1
Brewhouse Efficiency: 78 %
Wort Boil Time: 75 Minutes
Mash Temp: 66

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.1 5.20 kg. Gladfield Pilsner Malt Australia 1.037 4
9.9 0.90 kg. Weyermann - Munich II (Dark) Germany 1.038 9
9.9 0.90 kg. Gladfield Manuka Smoked Australia 1.038 4
7.7 0.70 kg. Cane Sugar Generic 1.046 0
3.1 0.28 kg. Chocolate Malt Great Britain 1.034 350
3.1 0.28 kg. Bestmalz - Dark Wheat Germany 1.039 9
3.1 0.28 kg. Flaked Oats America 1.033 2
3.1 0.28 kg. Gladfield Red Back Australia 1.036 36
3.1 0.28 kg. Gladfield Shepherds Delight Australia 1.033 160

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Jester Pellet 5.13 15.5 First WH
30.00 g. Minstrel Pellet 4.20 12.6 First WH
25.00 g. Jester Pellet 6.90 0.0 0 min.
25.00 g. Minstrel Pellet 4.20 0.0 0 min.

Yeast
-----
Marcus' Yeast

Notes: G10 Cl7 E3. Swapped out flaked oats for Simsopns Golden Naked Oats. Glad Pils is actually 1/2 Bestmalz Pils. Ended up with 25L at 1.087 (20.9 Brix). Works out at 83% efficiency. 24L batched. Assumed 6.5L boil off. Was closer to 6L.






188) Rye Smile - Rye Pale Ale

Brewing Date: January 20, 2017

Batch Size (L): 21.70 Wort Size (L): 21.70
Total Grain (Kg): 4.55
Anticipated OG: 1.048 Plato: 12.01
Anticipated SRM: 6.6
Anticipated IBU: 51.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Mash Temp: 67

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
76.9 3.50 kg. Gladfield American Ale Malt Australia 1.037 5
17.6 0.80 kg. Flaked Rye US 1.037 4
5.5 0.25 kg. CaraPilsner France 1.035 10

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Amarillo Pellet 7.72 9.4 15 min.
30.00 g. Cascade Pellet 4.77 5.8 15 min.
30.00 g. Centennial Pellet 7.72 9.4 15 min.
30.00 g. Chinook Pellet 10.25 12.4 15 min.
30.00 g. Columbus Pellet 11.65 14.1 15 min.
30.00 g. Amarillo Pellet 8.90 0.0 Dry Hop
30.00 g. Cascade Pellet 5.50 0.0 Dry Hop
30.00 g. Centennial Pellet 9.70 0.0 Dry Hop
30.00 g. Chinook Pellet 12.40 0.0 Dry Hop
30.00 g. Columbus Pellet 15.00 0.0 Dry Hop

Yeast
-----
US-05

Notes: G10 Cl7 E3. 15 min additon was a 30 min hop stand. Chilled.



189) XXXX - XXXX

Brewing Date: March 31, 2015





190) XXXX - XXXX

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