Recipes

West Coast IPA

IPA

Boring Bitter

90 minute boil (collect around 26l water to boil – try more next time?)
14l strike water added at around 72C (next time try maybe 74C)
5 kg maris otter
300g crystal – 60 EBC
60g Fuggle – 4.8% AA – 90 min
13g Fuggle – 4.8% AA – 10 min
Yeast: wlp023, 1 pack
OG: 1.050 SG
next time try 60 min boil instead but with at least 26l wort, so we get more beer, although maybe at slightly lower abv
next time recirc when getting up to boil, to help prevent element scorching

Take 2

14l strike water added at around 74C, got mash to 65.6C
mash for 2 hours
boil 1 hours
same IBUs as before, had to adjust amounts as AA was higher
52g Fuggle – 5.8% AA – 34.5 IBU – 60 min
13g Fuggle – 5.8% AA – 2.6 IBU – 10 min
Try to obtain 27l wort
Ended up obtaining 20l wort after boil
OG: 1.040 SG

Added 10ml of 20% gelatin to around 15l of beer (their dosage says 5l per 10l of wine, hopefully a little extra won’t hurt).

Chocolate Orange Stout

1 hr 30 minute mash

90 minute boil

26 litres pre-boil, around 19 litres collected post boil

11 kg pale
0.50 kg brown malt
0.40 kg roasted barley
0.40 kg chocolate malt
70g Target for 90 mins
30g Fuggle for 10 mins
2 packs 11g US-05 re-hydrated
OG: 1.080 SG
FG: 1.020 SG (could be lower now, re-test)

Added 450g of lactose.
Weight after lactose : 21kg
Keg weight: 4kg
Means : 17kg == 17l

Add in keg for a few days or so prior to bottling:

Cacao shells: 256gram in ss hopper , 128g in bag (not all 256g would fit in keg) so 384g in total
zest of 5 oranges

Added 85g priming corn sugar – used brewersfriend calc

Golden Cherry

Recipe

9.00 kg pale malt
0.50 kg Crystal
0.20 kg Cara-Pils
70g Fuggle
1 pack S-04 yeast
4.50 kg Morrello cherries added in secondary

18.4 brix after 90 mins which is 1.0759 SG, for golden base