American Amber Ale (10 B)

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage

Date: 15 Jul 2017
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0

Taste Notes: Recircing pumped about 5l of wort onto the floor! Added 700g more grain and then reduced by boiling to try to get the o.g. back up.

Ingredients

Amt

Name

Type

#

%/IBU

2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 –
1.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 –
6.00 kg Pale Ale Malt (Bairds) (2.5 SRM) Grain 3 95.2 %
0.30 kg Gladfield Shepherds Delight Malt (152.3 SRM) Grain 4 4.8 %
5.00 g Citra [12.00 %] – Boil 60.0 min Hop 5 5.5 IBUs
5.00 g Simcoe [13.00 %] – Boil 60.0 min Hop 6 5.9 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 7 –
10.00 g Citra [12.00 %] – Boil 15.0 min Hop 8 5.4 IBUs
10.00 g Simcoe [13.00 %] – Boil 15.0 min Hop 9 5.9 IBUs
20.00 g Citra [12.00 %] – Steep/Whirlpool 20.0 min Hop 10 6.6 IBUs
20.00 g Simcoe [13.00 %] – Steep/Whirlpool 20.0 min Hop 11 7.2 IBUs
1.0 pkg Liberty Bell (Mangrove Jack’s #M36) Yeast 12 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 36.5 IBUs
Est Color: 11.1 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 18.88 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.58
Measured Mash PH: 5.20

Total Grain Weight: 6.30 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:

Mash Steps

Name

Description

Step Temperature

Step Time

Mash In Add 16.43 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.88 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
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage

Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes
Changed to use American hops – End of mash was high temp ~72c so got it back to 68c. Too much water added at mash, so had 3L off on the side boiled. Boilded ~40 mins to reduce volume as spectrometer was reading 10 – by end of boil was 14 ~ 1056 og
Brewed for Nationals.

Created with BeerSmith

200 Cara Amber
400g gladiator
6kg pils malt

500g sugar
5g yeast nutrient
5g lime

1 hour mash

Danstar Abbaye yeast.

Saision Halbes Jahrhundert

Saision Halbes Jahrhundert

Saison (16 C)

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 526.00 l
Fermentation: Ale, Two Stage

Date: 08 Jan 2015
Brewer: Rhys and Ellen et al
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Taste Rating: 30.0

Taste Notes:

Ingredients

Amt	Name	Type	#	%/IBU
4.00 kg	Gladfield Pilsner Malt (1.9 SRM)	Grain	1	72.7 %
0.50 kg	Gladfield Munich Malt (7.4 SRM)	Grain	2	9.1 %
0.50 kg	Gladfield Wheat Malt (2.1 SRM)	Grain	3	9.1 %
0.50 kg	Invert Sugar (0.0 SRM)	Sugar	4	9.1 %
50.00 g	Ellen’s Hops [6.00 %] – Boil 60.0 min	Hop	5	25.9 IBUs
20.00 g	Ellen’s Hops [6.00 %] – Boil 10.0 min	Hop	6	3.8 IBUs
10.00 g	Ellen’s Hops [6.00 %] – Steep/Whirlpool 0.0 min	Hop	7	0.0 IBUs
1.0 pkg	Belle Saison (Danstar #-) [23.66 ml]	Yeast	8	–

Gravity, Alcohol Content and Color

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.003 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 29.6 IBUs
Est Color: 3.8 SRM

Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 20.97 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE

Total Grain Weight: 5.50 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 13.04 l of water at 73.1 C	65.6 C	75 min

Carbonation and Storage

Volumes of CO2: 2.3

Notes

Re-hydrated yeast in 100ml water, added to 300ml wort and left on stir plate day before brew

Gravity was 1.044 at 30c

For western brewers conference

Water profile

Mash Chemistry and Brewing Water Calculator

Mash pH 5.3 adjusted with .3g citric acid

Preboil 1.060 at 40c

31g nugget 12.5%

5L drawn off, boiled longer and more vigorously.

200g sugar/water, inverted with critic acid

Initial reduction was off the dial, diluted to 1.100
Added oxygen and westmalle yeast from starter

Porter og 1.048
Added oxygen and s-05

1.5l flask, added Thomas hardy 1999 starter to base porter

Robust porter, split off 5l and reduced via boiling additional 30mins
Gravity 1.058? Added s-05 and oxygen

Bitter/esb

After salts, mash pH 5.33
Add 2g citric acid

Now 5.1 pH

Forgot to match sparge water pH

Drew off 5l first wort runnings, hopped with 10g- leaving 40g for test mail boil.

Pre boil gravity 1.058!

Added -6l boiled water to mIn kettle

Ordinary 1.032 @29c

ESB 1.048 @30c

1.5L strong ale 1.084

Notes from talking to Steve plowman:

Schwartzbier
Pilsner 50
Munich 50
Med crystal 2%
Roast 1/2 cara de husked

1/2 half choc

100% wakatu
70% bittering
10 min

CaCl

1050
W001 yeast

30mins step

Step mash 122f, 146f,156f, 170f mash out
50, 63,69, 76
1011

90 min boil, add hops 30 min into boil

Target profile from:

http://www.braukaiser.com/wiki/index.php?title=Schwarzbier

Ca 80  Mg 10 Na 26 SO4 16 Cl 33 HCO3 165 CaCo3 136

Added:

Ca Cl 1g
Chalk 5g
Bicarbonate soda 1g

1/2 in mash, 1/2 in sparge

Added 2g citric acid dropped from 5.6 to 5.0
Sparge water 7.9
Add 2g citric acid 4.5
Too much, added pinches of bi carb to bring sparge water back to 5.0

Pre boil gravity 1.058

Topped up water during boil, as preboil indicated too high.

1.050 OG at 25c

Split batch
12l s05 18.5c
12l mangrove jacks Belgian yeast pitched at 25c

Stouts

220g oats
300g rolled barley
400g chocolate malt
500g roast barley
400g crystal

Oat meal
200g Toasted oats
50g black malt
250 gladfield malt

Dry stout
250g malt warm water – let the bacteria do their work…

400ml starter
Mangrove jack’s craft series
M07 British ale
Stout

Added .2g critic acid to sparge water 7.4-> 5.0

Mash pH 4.9 at 70c

Uk Golding 6.4% = 70 ibu 64g

20g in imperial pot
8g in oatmeal stout

PH of grain culture 4
Final wort pH 4.56

Base og 1.054
Russian Imperial  1.078 og
Oatmeal 1.054
Foreign 1.060 og

Pitched starter, approx 34c

Set fridge at 18c –

Monday – Russian stout feels too cold, set it to 20c

Stout bottling
2×750 ml base stout 15g lactose
2×500 ml base stout 10g lactose
Direct to bottle

Base stout and milk 1.016 4.1%
Russian Imperial  1.030 – 5.1%!!
Foreign 1.020 – 4.2%!!
Oatmeal 1.020 nice mouth feel – 3.6%
Irish/dry 1.016  – 4.1%

Western Brewers Conference 22 Mar 2014 Results

Aroma: Pleasant.. but is it a dry stout? Stone fruit/Cherry nose. Nice Roast malt character. A bit too Estery. Not Really to Style 6/12
Appearance: Lovely head, good colour 3/3
Flavour:  nice cocoa malty. Too Estry, a bit too sweet. a bit boozy. good beer, but out of style 10/20
Mouthfeel: Creamy texture great. Could be a bit drier for a dry stout  4/5
Overall impression:  good beer. Too far out of style for a medal 6/10

29/50 – 2nd place – 1st place Tom, 3rd place Marie

Mash 5.4 before salts

3g gypsum CaSO4
5g Calcium Chloride CaCl2

1/2 in mash, other half in sparge water.

Mini mash 4.8… Adding bicarbonate 1g
Now 5.6

Mash 30 mins in 5.3
Add 2g bicarbonate
Now 5.4

15mins

5g coriander , 5g riwaka, koppa floc

Flame out
5g coriander , 5g riwaka for 20 mins

Sparge water before 76c
6.5 pH
After salts 6.8!?

Blonde 13l
1.042 at 30c

Mid 10l
1.046

Dark 5l
1.050

27.01
1.050 before dark invert sugar

Added yeast starters from day before of house yeast