Helles

Was relatively happy with this recipe last time so havent changed much. Trying for Weihenstephaner original, trying one of the Weihenstephaner strains…

 

58. Hewy’s Helles

American Amber Ale

Type: All Grain	Date: 1/11/2011
Batch Size (fermenter): 25.00 l	Brewer: Hewy
Boil Size: 32.58 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom2
End of Boil Volume 27.04 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 72.8 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 – 5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 89.3 % 0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 3 8.9 % 0.10 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4 1.8 % 60.00 g Saaz [4.00 %] – Boil 60.0 min Hop 5 30.4 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 – 1.0 pkg Bohemian Lager (Wyeast Labs #2124) [124.21 ml] Yeast 7 –
Beer Profile
Est Original Gravity: 1.049 SG	Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.0 %	Actual Alcohol by Vol: 0.0 %
Bitterness: 30.4 IBUs	Calories: 97.0 kcal/l
Est Color: 7.5 EBC
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 5.60 kg
Sparge Water: 23.58 l	Grain Temperature: 16.0 C
Sparge Temperature: 75.6 C	Tun Temperature: 16.0 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 14.60 l of water at 78.5 C 65.0 C 75 min
Sparge Step: Fly sparge with 23.58 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.3
Pressure/Weight: 147.05 g	Carbonation Used: Bottle with 147.05 g Corn Sugar
Keg/Bottling Temperature: 21.1 C	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 18.3 C
Notes
way under gravity sparge went too quick… oops 9.2 brix pre-boil 11.5 brix post boil

The politically incorrect Afro

Based on Jamils recipe in Brewing Classic Styles

 

57. Afro #1

American Stout

Type: All Grain	Date: 19/10/2011
Batch Size (fermenter): 25.00 l	Brewer:
Boil Size: 32.58 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom2
End of Boil Volume 27.04 l	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 74.9 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 – 6.80 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 2 85.8 % 0.45 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 3 5.7 % 0.34 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4 4.3 % 0.34 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 5 4.3 % 40.00 g Chinook [13.00 %] – Boil 60.0 min Hop 6 63.7 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 – 30.00 g Centennial [10.00 %] – Boil 5.0 min Hop 8 6.1 IBUs 1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 9 –
Beer Profile
Est Original Gravity: 1.071 SG	Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.5 %	Actual Alcohol by Vol: 6.1 %
Bitterness: 69.8 IBUs	Calories: 635.6 kcal/l
Est Color: 96.2 EBC
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 7.93 kg
Sparge Water: 19.84 l	Grain Temperature: 30.0 C
Sparge Temperature: 75.6 C	Tun Temperature: 30.0 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 20.68 l of water at 75.4 C 65.6 C 75 min
Sparge Step: Fly sparge with 19.84 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.3
Pressure/Weight: 147.05 g	Carbonation Used: Bottle with 147.05 g Corn Sugar
Keg/Bottling Temperature: 21.1 C	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 18.3 C
Notes
16.6 brix post boil underlet the mash – great results 9.4 brix 28/10

Moose spew

Based on the Moose Drool recipe provided on Can You Brew It… I like this, very drinkable – body is a bit thin though.

 

56. Moose Spew

American Brown Ale

Type: All Grain	Date: 14/10/2011
Batch Size (fermenter): 25.00 l	Brewer: Steve
Boil Size: 32.58 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom2
End of Boil Volume 27.04 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 72.8 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 – 5.20 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 2 86.7 % 0.60 kg Crystal (Joe White) (141.8 EBC) Grain 3 10.0 % 0.10 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 4 1.7 % 0.10 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 5 1.7 % 35.00 g Goldings, East Kent [5.00 %] – Boil 60.0 min Hop 6 22.1 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 – 15.00 g Styrian Goldings [5.40 %] – Boil 15.0 min Hop 8 2.7 IBUs 15.00 g Styrian Goldings [5.40 %] – Boil 1.0 min Hop 9 1.7 IBUs 1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 10 –
Beer Profile
Est Original Gravity: 1.052 SG	Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.2 %	Actual Alcohol by Vol: 5.4 %
Bitterness: 26.6 IBUs	Calories: 464.1 kcal/l
Est Color: 44.3 EBC
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 6.00 kg
Sparge Water: 14.23 l	Grain Temperature: 25.3 C
Sparge Temperature: 75.6 C	Tun Temperature: 25.3 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 15.60 l of water at 78.5 C 67.0 C 60 min Mash Out Add 8.76 l of water at 95.9 C 75.6 C 10 min
Sparge Step: Fly sparge with 14.23 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.4
Pressure/Weight: 21.68 PSI	Carbonation Used: Keg with 21.68 PSI
Keg/Bottling Temperature: 15.6 C	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 11.1 C
Notes
Yest was actually the cake from the union jack clone 12.7 brix post boil boil smelled like baking bread?!? no chilled 6.8 brix 19/10 6.2 brix today 1.009

Union Jack

This is based on the recipe provided by Can You Brew It. Tastes pretty awesome.

 

55. Firestone Union Jack

American IPA

Type: All Grain	Date: 24/09/2011
Batch Size (fermenter): 25.00 l	Brewer: Steve
Boil Size: 36.30 l	Asst Brewer:
Boil Time: 90 min	Equipment: Esky, false bottom2
End of Boil Volume 27.04 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 72.8 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 – 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 – 6.25 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 3 81.7 % 0.90 kg Munich I (Weyermann) (14.0 EBC) Grain 4 11.8 % 0.40 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5 5.2 % 0.10 kg Caramunich I (Weyermann) (100.5 EBC) Grain 6 1.3 % 30.00 g Centennial [10.00 %] – Boil 90.0 min Hop 7 37.9 IBUs 18.00 g Cascade [7.80 %] – Boil 30.0 min Hop 8 9.1 IBUs 18.00 g Centennial [10.00 %] – Boil 30.0 min Hop 9 11.6 IBUs 52.00 g Cascade [7.80 %] – Boil 0.0 min Hop 10 0.0 IBUs 52.00 g Centennial [10.00 %] – Boil 0.0 min Hop 11 0.0 IBUs 1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 12 – 30.00 g Cascade [7.80 %] – Dry Hop 10.0 Days Hop 13 0.0 IBUs 30.00 g Centennial [10.00 %] – Dry Hop 10.0 Days Hop 14 0.0 IBUs 14.00 g Amarillo Gold [8.50 %] – Dry Hop 10.0 Days Hop 15 0.0 IBUs 14.00 g Simcoe [12.20 %] – Dry Hop 10.0 Days Hop 16 0.0 IBUs 44.00 g Cascade [7.80 %] – Dry Hop 5.0 Days Hop 17 0.0 IBUs 44.00 g Centennial [10.00 %] – Dry Hop 5.0 Days Hop 18 0.0 IBUs
Beer Profile
Est Original Gravity: 1.067 SG	Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.1 %	Actual Alcohol by Vol: 6.8 %
Bitterness: 58.6 IBUs	Calories: 604.9 kcal/l
Est Color: 14.2 EBC
Mash Profile
Mash Name: Single Infusion, Light Body	Total Grain Weight: 7.65 kg
Sparge Water: 3.99 l	Grain Temperature: 17.9 C
Sparge Temperature: 75.6 C	Tun Temperature: 17.9 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 19.89 l of water at 78.0 C 65.0 C 75 min Mash Out Add 20.08 l of water and heat to 78.0 C over 2 min 78.0 C 10 min
Sparge Step: Fly sparge with 3.99 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.5
Pressure/Weight: 10.02 PSI	Carbonation Used: Keg with 10.02 PSI
Keg/Bottling Temperature: 2.0 C	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 2.0 C
Notes
2 x dry hopping 30 min whirlpool first time with elec element wort everywhere on floor 16 brix post boil 11.4 brix 28/09 9 brix 30/09 1.018 8.6 brix 03/10 1.016 dry hop #1 03/10 dry hop # 2 11/10 8 brix

#30… Tasty Amber Ale

53. No 30 #1

American Pale Ale

Type: All Grain	Date: 19/07/2011
Batch Size (fermenter): 25.00 l	Brewer:
Boil Size: 32.06 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom2
End of Boil Volume 26.52 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 71.4 %
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 3.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 1 54.1 % 2.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 2 36.0 % 10.00 g Northern Brewer [15.00 %] – Boil 60.0 min Hop 5 19.3 IBUs 25.00 g Goldings, East Kent [5.00 %] – Boil 30.0 min Hop 7 8.2 IBUs 15.00 g Cascade [5.50 %] – Boil 15.0 min Hop 9 2.8 IBUs 17.00 g Amarillo Gold [8.50 %] – Boil 15.0 min Hop 8 5.0 IBUs 40.00 g Amarillo Gold [8.50 %] – Aroma Steep 0.0 min Hop 10 0.0 IBUs 30.00 g Amarillo Gold [8.50 %] – Dry Hop 5.0 Days Hop 12 0.0 IBUs 0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 3 9.0 % 1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 11 – 0.05 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4 0.9 % 2.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 6 –
Beer Profile
Est Original Gravity: 1.049 SG	Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.9 %	Actual Alcohol by Vol: 5.0 %
Bitterness: 35.4 IBUs	Calories: 479.1 kcal/l
Est Color: 15.7 EBC
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 5.55 kg
Sparge Water: 23.19 l	Grain Temperature: 8.0 C
Sparge Temperature: 78.0 C	Tun Temperature: 8.0 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 14.93 l of water at 80.4 C 65.0 C 60 min
Sparge Step: Fly sparge with 23.19 l water at 78.0 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.5
Pressure/Weight: 14.89 PSI	Carbonation Used: Keg with 14.89 PSI
Keg/Bottling Temperature: 7.2 C	Age for: 30.00 days
Fermentation: Ale, Single Stage	Storage Temperature: 18.3 C

Lagunitas IPA CYBI recipe

52. Lauganitas IPA #1

American IPA

Type: All Grain	Date: 26/06/2011
Batch Size (fermenter): 45.00 l	Brewer: Steve
Boil Size: 57.65 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom2
End of Boil Volume 47.84 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 45.00 l	Est Mash Efficiency 71.6 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes: I like it… would def use these hop combos again, maybe mash lower though and aim for a drier beer.
Ingredients
Ingredients Amt Name Type # %/IBU 9.18 kg Pale Malt, Maris Otter (5.9 EBC) Grain 3 75.0 % 1.08 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4 8.8 % 0.72 kg Munich (Cargill) (18.7 EBC) Grain 5 5.9 % 0.72 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 6 5.9 % 0.54 kg Caramunich III (Weyermann) (139.9 EBC) Grain 7 4.4 % 40.00 g Centennial [10.00 %] – Dry Hop 5.0 Days Hop 16 0.0 IBUs 35.00 g Northern Brewer [15.00 %] – Boil 60.0 min Hop 8 37.5 IBUs 40.00 g Cascade [7.80 %] – Dry Hop 5.0 Days Hop 15 0.0 IBUs 22.00 g Centennial [10.00 %] – Boil 30.0 min Hop 10 8.0 IBUs 42.00 g Fuggles [4.20 %] – Boil 30.0 min Hop 9 6.4 IBUs 62.00 g Cascade [7.80 %] – Aroma Steep 0.0 min Hop 12 0.0 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 – 2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 – 10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 – 1.0 pkg American Ale II (Wyeast Labs #1272) [125.00 ml] Yeast 13 – 1.0 pkg London ESB Ale (Wyeast Labs #1968) [125.00 ml] Yeast 14 –
Beer Profile
Est Original Gravity: 1.060 SG	Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 5.9 %	Actual Alcohol by Vol: 5.8 %
Bitterness: 52.0 IBUs	Calories: 683.8 kcal/l
Est Color: 25.6 EBC
Mash Profile
Mash Name: Single Infusion, Full Body	Total Grain Weight: 12.24 kg
Sparge Water: -1.52 l	Grain Temperature: 11.5 C
Sparge Temperature: 75.6 C	Tun Temperature: 11.5 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 31.82 l of water at 87.4 C 71.0 C 45 min Mash Out Add 39.60 l of water and heat to 78.0 C over 2 min 78.0 C 10 min
Sparge Step: Fly sparge with -1.52 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.5
Pressure/Weight: 10.02 PSI	Carbonation Used: Keg with 10.02 PSI
Keg/Bottling Temperature: 2.0 C	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 2.0 C
Notes
Gypsum was 4 x tsp into kettle mash temp was ok, little bit over 70 then added some cool to hit ~69. did 30 min whirlpool with the 0 min hops used wort chiller got down to 30degC 17.3 brix post boil – volume looks low. split the wort into two fermenters and pitched different yeasts and diluted. red fermenter ~21L @ 16.8 brix – wyeast 1272 – 1.069 coopers fermenter ~21L @ 17.1 brix wyeast 1968 – 1.070 01/07: Coopers – 10.8 brix Red – 10.4 brix Dry hopped 20g Cas and 20g Cent each 03/07 Cascade are whole hops, Centennial are pellets

Bitter Bastard

51. Bitter Bastard #2

Standard/Ordinary Bitter

Type: All Grain	Date: 12/06/2011
Batch Size (fermenter): 25.00 l	Brewer: Steve
Boil Size: 31.33 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom
End of Boil Volume 26.00 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 70.0 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 3.25 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 83.3 % 0.60 kg Crystal (Joe White) (141.8 EBC) Grain 3 15.4 % 0.05 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 4 1.3 % 35.00 g Goldings, East Kent [4.80 %] – First Wort 60.0 min Hop 5 24.3 IBUs 20.00 g Cascade whole hops [7.80 %] – Dry Hop 5.0 Days Hop 10 0.0 IBUs 20.00 g Goldings, East Kent [4.80 %] – Boil 30.0 min Hop 6 6.4 IBUs 20.00 g Goldings, East Kent [4.80 %] – Aroma Steep 0.0 min Hop 8 0.0 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 – 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 – 1.0 pkg London ESB Ale (Wyeast Labs #1968) [125.00 ml] Yeast 9 –
Beer Profile
Est Original Gravity: 1.034 SG	Measured Original Gravity: 1.031 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 2.8 %	Actual Alcohol by Vol: 1.7 %
Bitterness: 30.7 IBUs	Calories: 297.5 kcal/l
Est Color: 30.0 EBC
Mash Profile
Mash Name: Single Infusion, Full Body	Total Grain Weight: 3.90 kg
Sparge Water: -1.76 l	Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C	Tun Temperature: 15.0 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 11.00 l of water at 80.1 C 70.0 C 30 min Mash Out Add 26.00 l of water and heat to 78.0 C over 2 min 78.0 C 10 min
Sparge Step: Fly sparge with -1.76 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.4
Pressure/Weight: 141.64 g	Carbonation Used: Bottle with 141.64 g Corn Sugar
Keg/Bottling Temperature: 15.6 C	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 11.1 C
Notes
Missed mash temp – forgot to change the equipment in beersmith. Added 80 deg water to try and hit temp, no luck. Mash @ 65C Stuck sparge – had to batch sparge = gay. 7.8 brix post boil pitched 1968 on 20/06 6.6 22/06 dry hopped in keg with 22g cascade whole hops in stocking tastes pretty good for only 1.7%

Another Urquell clone FAIL

50. Pilsner Urquell clone #4

Bohemian Pilsner

Type: All Grain	Date: 22/04/2011
Batch Size (fermenter): 25.00 l	Brewer: Steve
Boil Size: 31.33 l	Asst Brewer: MM
Boil Time: 60 min	Equipment: Esky, false bottom
End of Boil Volume 26.00 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 70.0 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 22.0
Taste Notes: ok – decided I dont like this yeast
Ingredients
Ingredients Amt Name Type # %/IBU 4.40 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 75.2 % 0.70 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 12.0 % 0.55 kg Munich I (Weyermann) (14.0 EBC) Grain 4 9.4 % 0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5 3.4 % 25.00 g Saaz [3.60 %] – Dry Hop 10.0 Days Hop 11 0.0 IBUs 22.00 g Northern Brewer [15.00 %] – Boil 60.0 min Hop 6 43.4 IBUs 35.00 g Saaz [3.80 %] – Boil 15.0 min Hop 8 4.7 IBUs 27.00 g Saaz [4.00 %] – Aroma Steep 0.0 min Hop 9 0.0 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 – 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 – 1.0 pkg Urquell Lager (Wyeast Labs #2001) [125.00 ml] Yeast 10 –
Beer Profile
Est Original Gravity: 1.051 SG	Measured Original Gravity: 1.057 SG
Est Final Gravity: 1.013 SG	Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.0 %	Actual Alcohol by Vol: 5.5 %
Bitterness: 48.1 IBUs	Calories: 540.1 kcal/l
Est Color: 8.4 EBC
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 5.85 kg
Sparge Water: -2.81 l	Grain Temperature: 19.0 C
Sparge Temperature: 75.6 C	Tun Temperature: 19.0 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 15.00 l of water at 77.7 C 68.0 C 60 min Mash Out Add 25.00 l of water and heat to 78.0 C over 2 min 78.0 C 10 min
Sparge Step: Fly sparge with -2.81 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.4
Pressure/Weight: 141.64 g	Carbonation Used: Bottle with 141.64 g Corn Sugar
Keg/Bottling Temperature: 15.6 C	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 11.1 C
Notes
Probably missed mash temp, thermometer said 65degC 14.2 brix pre-boil (used whirlpool chiller) pitched yeast slurry of erkill – 260ml according to yeast calc temp was around 13degC 12.4 brix 3/05 10 brix 8/5 added 25g saaz 14/05 9pm.

49 Urquell clone – FAIL

49. Erkill #1

Bohemian Pilsner

Type: All Grain	Date: 27/03/2011
Batch Size (fermenter): 25.00 l	Brewer: Steve
Boil Size: 31.33 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom
End of Boil Volume 26.00 l	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 70.0 %
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes: Diacetyl… prominent but not to the point where you want to tip it out… not sure what went wrong
Ingredients
Ingredients Amt Name Type # %/IBU 5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 87.7 % 0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 3 8.8 % 0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4 3.5 % 20.00 g Northern Brewer [15.00 %] – Boil 60.0 min Hop 5 35.9 IBUs 25.00 g Saaz [3.60 %] – Boil 15.0 min Hop 7 2.9 IBUs 25.00 g Saaz [3.60 %] – Boil 1.0 min Hop 8 1.8 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 – 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 – 1.0 pkg Urquell Lager (Wyeast Labs #2001) [125.00 ml] Yeast 9 –
Beer Profile
Est Original Gravity: 1.050 SG	Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.0 %	Actual Alcohol by Vol: 5.6 %
Bitterness: 44.6 IBUs	Calories: 483.4 kcal/l
Est Color: 7.8 EBC
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 5.70 kg
Sparge Water: -1.96 l	Grain Temperature: 23.5 C
Sparge Temperature: 75.6 C	Tun Temperature: 23.5 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 15.00 l of water at 75.4 C 67.0 C 60 min Mash Out Add 24.00 l of water at 86.6 C 78.0 C 10 min
Sparge Step: Fly sparge with -1.96 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.4
Pressure/Weight: 141.64 g	Carbonation Used: Bottle with 141.64 g Corn Sugar
Keg/Bottling Temperature: 15.6 C	Age for: 28.00 days
Fermentation: My Aging Profile	Storage Temperature: 11.1 C
Notes
12.8 brix OG – 1.052 11.4 brix 06/04 – very worty tasting (almost vegetative) 10 brix 9-04 9.5 brix 11-04 7.8 brix 15/04 6.4 – 18/04 6.4 – 20/04 FINISHED & kegged

Russian Imperial Stout

My first attempt at such a beer….

48. RIS #1

Russian Imperial Stout

Type: All Grain	Date: 27/02/2011
Batch Size: 25.00 L	Brewer: Steve
Boil Size: 31.38 L	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 8.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 79.07 % 0.60 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 5.58 % 0.60 kg Special B Malt (354.6 EBC) Grain 5.58 % 0.40 kg Amber Malt (Joe White) (45.3 EBC) Grain 3.72 % 0.40 kg Caramunich I (Weyermann) (100.5 EBC) Grain 3.72 % 0.25 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.33 % 50.00 gm Northern Brewer [15.00 %] (60 min) Hops 80.0 IBU 70.00 gm Goldings, East Kent [4.80 %] (10 min) Hops 7.2 IBU 87.00 gm Goldings, East Kent [4.80 %] (1 min) Hops 7.4 IBU 0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.093 SG	Measured Original Gravity: 1.084 SG
Est Final Gravity: 1.022 SG	Measured Final Gravity: 1.084 SG
Estimated Alcohol by Vol: 9.37 %	Actual Alcohol by Vol: 0.00 %
Bitterness: 94.6 IBU	Calories: 907 cal/l
Est Color: 121.9 EBC	Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body	Total Grain Weight: 10.75 kg
Sparge Water: 0.00 L	Grain Temperature: 25.0 C
Sparge Temperature: 75.6 C	TunTemperature: 25.0 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Single Infusion, Medium Body Step Time Name Description Step Temp 60 min Mash In Add 25.00 L of water at 77.2 C 68.0 C 10 min Mash Out Add 22.00 L of water and heat to 78.0 C over 2 min 78.0 C