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:…
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Amber Ale II
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:…
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Amber Ale
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:…
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Belgian Blonde and Dark iv
200 Cara Amber 400g gladiator 6kg pils malt 500g sugar 5g yeast nutrient 5g lime 1 hour mash Danstar Abbaye yeast.
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Saision Halbes Jahrhundert
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:…
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Robust porter
For western brewers conference Water profile http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=69GF7ZR 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…
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Ordinary Bitter, ESB
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…
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Schwartzbier – western brewers conference- Hallertau 4 clone
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 Batch Size: 26.00 l Style: Schwarzbier (Black Beer) () Boil…
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Stouts selection
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…
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Belgian blonde, double and dark
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…
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