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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
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
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
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) XX
Brewing Date: Sunday January 5, 2011