Recipes

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

 
        • 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