American Pale Ale #3

OG = 1.051
FG = 1.010
IBU = 39

Fermentables

5kg Joe White Traditional Ale
0.6kg Weyermann Munich I
0.2kg Bairds Pale Crystal
0.1kg Simpsons Brown Malt

Hops

17g Newport 11% (60 mins)
20g Amarillo 8.2% (Cube Hopped)
20g Cascade 5.8% (Cube Hopped)
13g Amarillo 8.2% (Dry Hopped)
13g Centennial 9.2% (Dry Hopped)

Other

1/2tsp Gypsum
1/4tsp CaCO3
1/4tab Whirlfloc (10mins)
US05 American Ale Dry Yeast

Mashed at 67C

American Brown Ale

OG = 1.050
FG = 1.016
IBU = 35

Fermentables

5kg Joe White Traditional Ale
0.33kg Bairds Pale Crystal
0.3kg Simpsons Brown Malt

Hops

15g Newport 11% (60 mins)
13g Citra 11.1% (Cube Hopped)
13g Centennial 9.2% (Cube Hopped)
12g Citra 11.1% (Dry Hopped)
12g Centennial 9.2% (Dry Hopped)

Other

1/4tsp Gypsum
1tsp CaCO3
1/4tab Whirlfloc (10mins)
US05 American Ale Dry Yeast

Mashed at 67C

German Pils #2

At the end of winter I generally brew a pale lager of some decription to take advantage of the cool weather for fermentation, but also so that it should be at its prime in the middle of summer. This is my latest pilsner attempt

Fermentables

Weyermann Munich 1 - 0.55kg
Joe White Pilsner – 5kg

Hops

50g Chinese Saaz(4.3% AA) – 60min
15g Chinese Saaz (4.3% AA) - 20min

Others

1/4 tsp CaCl (Mash)
3/4 tsp CaSO4 (Mash)

Mash Temperature = 66C

No chilled

Wyeast 2124 Bohemian Pilsner

OG = 1.049
FG = 1.008

Traditional Bock

This bock is essentially a ‘bigger’ version of the Munich Dunkel I made previously. I’m using most of the yeast cake from the previous batch – fermenting a ~1.070 lager at ~9C is hard work for the little creatures.

Fermentables

Weyermann Munich 1 - 5kg
Joe White Pilsner – 2.9kg
Weyermann Carafa Spec 3 - 0.11kg

Hops

60g Chinese Saaz(4.3% AA) – 60min

Others

1/4 tsp Gypsum (Mash)
3/4 tsp CaCO3 (Mash)

Mash Temperature = 65C

No chilled

Wyeast 2124 Bohemian Pilsner

OG = 1.067
FG = 1.014

Mead #3

About a year ago I bought some Lalvin wine yeasts (D47 and 71B) to try out on mead. Last time I used the 71B and really struggled to get it to attenute properly. This time I’m using slightly less honey and more yeast (D47 this time!) 

Recipe

OG = 1.129
FG = ?
Volume = 10L

4kg Yellow Box Honey

30ml (20g) Lalvin D47 yeast (rehydrated in 200ml 35C water)
1 tsp Yeast Nutrient
1 tsp DAP (after 12 hours)

Notes

13/08/2011 – prepared must (dumped honey, added boiling water, stirred)
20/08/2011 – 1.087
27/08/2011 – 1.051
03/09/2011 – 1.035
11/09/2011 – 1.026
18/09/2011 – 1.019 – This is getting to a reasonable balance of sweetness now.
25/09/2011 – 1.014

Munich Dunkel #3

As is becoming my tradition, I brewed a Munich Dunkel at the start of winter. I’ve been listening to the Jamil show recently to have a listen to what he thinks about various styles, and so for something different I tried something similar to his recipe for this attempt. On initial tastings I think I prefer last year’s effort.

Fermentables

Weyermann Munich 1 - 5kg
Joe White Pilsner – 0.7kg
Weyermann Carafa Spec 3 - 0.1kg

Hops

44g Chinese Saaz(4.3% AA) – 60min
13g Chinese Saaz (4.3% AA) - 5min

Others

1/4 tsp Gypsum (Mash)
3/4 tsp CaCO3 (Mash)

Mash Temperature = 66C

No chilled

Wyeast 2124 Bohemian Pilsner

OG = 1.049
FG = 1.013

Very Ordinary Bitter

Ordinary Bitter Partigyle

20L Batch

Fermentables

Left over from barleywine partigyle:
Joe White Ale – 6.93kg
Bairds Pale Crystal – 0.07kg

Added after 1st runnings:
Bairds Pale Crystal – 0.3kg
Weyermann Carapils – 0.45kg
Joe White Roasted Barley – 0.06kg

Hops

18g Newport (11%) @ 60mins
12g Fuggles (4.4%) @ 15mins
12g Kent Goldings (4.8%) @ 1mins

Other

3/4 tsp CaSO4
SafAle S-05 (11g dry yeast pitched directly)
1st runnings mashed at 66C
2nd running at 69C

OG = 1.033
FG = 1.005

Brewed and Pitched 5/4/2011
Kegged 14/4/2011

English Barleywine

English Barleywine Partigyle

10L Batch

Fermentables

Joe White Ale – 6.93kg
Bairds Pale Crystal – 0.07kg

Hops

20g Newport (11%) @ 60mins
20g Kent Goldings (4.8%) @ 20mins

Other

3/4 tsp CaSO4
SafAle S-04 (11g dry yeast pitched directly)
Mashed at 66C

OG = 1.096
FG = 1.019

Brewed and Pitched 5/4/2011
Bottled 23/4/2011

Dry Stout #2

This is essentially the same recipe as last year. I’ve tweaked it slightly based on the feedback I received at the Castle Hill Comp last year. The mash temp is slightly lower (down to 65C from 67 last year), there is slighly less flaked barley and I’ve increased the bitterness slightly (by 2 calculated IBUs)

Fermentables

Joe White Ale – 4kg
Flaked Barley – 1.1kg
Roast Barley – 0.6kg

Hops

69g Fuggles (4.4%) @ 60mins

Other

1 tsp CaCO3
SafAle S-05 (pitched onto yeast cake from Ordinary Bitter)
Mashed at 65C

OG = 1.050
FG = 1.013

Cubed on 3/4/2011
Pitched on 13/4/2011
Bottled on 23/4/2011

Notes:
I bulk primed this one with ~90g sugar, but it didn’t mix in very well so all the bottles except the last were under carbonated. Whilst you can get away with this in a stout, the beer isn’t what I was hoping it would be.

Chimay Red #3

I managed to get my hands on some aromatic malt (thanks Hewy), and to see what difference it makes to a beer, I decided to remake the previous beer (with a couple of changes).

Fermentables

Joe White Pilsner – 5.3kg
Dingemanns Aromatic – 0.5kg
White sugar – 0.3kg
Carafa Special 1 – 0.1kg
Bairds Chocolate Malt – 0.06kg

Hops

18g Newport (11%) @60mins
12g Saaz (3.7%) Cube hopped

Other

1/4 tsp Gypsum
Wyeast 1214 (pitched onto yeast cake from previous beer)
Mashed at 64C

OG = 1.059