Friday, 4 May 2012

Recipe Requests

Recipe Sharing...


A few fellows in the club have asked me to post some recipes. In particular,
my Double Stout and IPA recipes. I am more than happy to share it!

First cab off the rank, The Double Brown Stout...


BOAB Double Brown Stout
Stout


Recipe Specs
----------------
Batch Size (L):           20.0
Total Grain (kg):         6.179
Total Hops (g):           212.50
Original Gravity (OG):    1.077  (°P): 18.7
Final Gravity (FG):       1.016  (°P): 4.1
Alcohol by Volume (ABV):  7.95 %
Colour (SRM):             56.1   (EBC): 110.5
Bitterness (IBU):         96.5   (Rager)
Brewhouse Efficiency (%): 80
Boil Time (Minutes):      75


Grain Bill
----------------
1.458 kg Thomas Fawcett FM Marris Otter (23.6%)
1.341 kg Thomas Fawcett Mild Malt (21.7%)
0.970 kg Invert No2 (15.7%)
0.729 kg Joe White Traditional Ale (11.8%)
0.674 kg Simpsons Amber Malt (10.91%)
0.556 kg Simpsons Brown Malt (9%)
0.451 kg Simpsons Black Malt (7.3%)


Hop Bill
----------------
69.5 g East Kent Golding Pellet (4.3% Alpha) @ 70 Minutes (Boil) (3.5 g/L)
40.0 g Fuggles Pellet (5.1% Alpha) @ 60 Minutes (Boil) (2 g/L)
78.0 g East Kent Golding Pellet (4.3% Alpha) @ 30 Minutes (Boil) (3.9 g/L)
25.0 g East Kent Golding Pellet (4.3% Alpha) @ 7 Days (Dry Hop) (1.3 g/L)


Misc Bill
----------------
3.0 g Calcium Chloride @ 90 Minutes (Mash)
0.5 g Chalk (Calcium Sulphite) @ 90 Minutes (Mash)
2.5 g Epsom Salt (MgSO4) @ 90 Minutes (Mash)
1.3 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
8.0 g Sodium Bi-Carbonate @ 90 Minutes (Mash)
5.0 g PH 5.2 @ 90 Minutes (Mash)
1.0 g Calcium Chloride @ 90 Minutes (Sparge)
0.9 g Epsom Salt (MgSO4) @ 90 Minutes (Sparge)
0.2 g Chalk (Calcium Sulphite) @ 0 Minutes (Sparge)
4.0 g Yeast Nutrient @ 15 Minutes (Boil)
4.0 g BrewBrite @ 10 Minutes (Boil)





The mash schedule went something like this...
52 for 10mins, 67 for 30mins, 70 for 60mins and a mash out at 77 for 10mins.

Fermented at 18°C with Wyeast 1187 - Ringwood Ale


Notes
----------------
15.7% (970kg)
 Invert 2 added at 15mins
 Information in making Invert Sugar is found here. I used Golden Syrup as the base and then added some quality molasses to darken it up. It really makes a difference so I would go the extra mile and chuck this in.


And now for the IPA...


BOAB American IPA
American IPA


Recipe Specs
----------------
Batch Size (L):           20.0
Total Grain (kg):         4.938
Total Hops (g):           229.70
Original Gravity (OG):    1.062  (°P): 15.2
Final Gravity (FG):       1.016  (°P): 4.1
Alcohol by Volume (ABV):  6.09 %
Colour (SRM):             11.4   (EBC): 22.5
Bitterness (IBU):         70.4   (Rager)
Brewhouse Efficiency (%): 80
Boil Time (Minutes):      75


Grain Bill
----------------
4.232 kg Thomas Fawcett FM Golden Promise (85.7%)
0.331 kg Thomas Fawcett Pale Crystal (6.7%)
0.252 kg Weyermann Munich I (5.1%)
0.123 kg Simpsons Dark Crystal (2.5%)


Hop Bill
----------------
5.0 g Cascade Pellet (6.8% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
39.7 g East Kent Golding Pellet (4.3% Alpha) @ 60 Minutes (Boil) (2 g/L)
5.0 g Amarillo Pellet (8.6% Alpha) @ 20 Minutes (Boil) (0.3 g/L)
5.0 g Cascade Pellet (6.8% Alpha) @ 20 Minutes (Boil) (0.3 g/L)
5.0 g Chinook Pellet (11.4% Alpha) @ 20 Minutes (Boil) (0.3 g/L)
5.0 g Citra Pellet (13.4% Alpha) @ 20 Minutes (Boil) (0.3 g/L)
5.0 g Simcoe Pellet (12.2% Alpha) @ 20 Minutes (Boil) (0.3 g/L)
5.0 g Amarillo Pellet (8.2% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
5.0 g Cascade Pellet (6.8% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
5.0 g Chinook Pellet (11.4% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
5.0 g Citra Pellet (13.4% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
5.0 g Simcoe Pellet (12.2% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
5.0 g Amarillo Pellet (8.2% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
5.0 g Cascade Pellet (6.8% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
5.0 g Chinook Pellet (11.4% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
5.0 g Citra Pellet (13.4% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
5.0 g Simcoe Pellet (12.2% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
5.0 g Amarillo Pellet (8.2% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
5.0 g Cascade Pellet (6.8% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
5.0 g Chinook Pellet (11.4% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
5.0 g Citra Pellet (13.4% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
5.0 g Simcoe Pellet (12.2% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
5.0 g Amarillo Pellet (8.2% Alpha) @ 0 Minutes (Boil) (0.3 g/L)
5.0 g Cascade Pellet (6.8% Alpha) @ 0 Minutes (Boil) (0.3 g/L)
5.0 g Chinook Pellet (11.4% Alpha) @ 0 Minutes (Boil) (0.3 g/L)
5.0 g Citra Pellet (13.4% Alpha) @ 0 Minutes (Boil) (0.3 g/L)
5.0 g Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Boil) (0.3 g/L)
30.0 g Cascade Pellet (6.8% Alpha) @ 7 Days (Dry Hop) (1.5 g/L)
30.0 g Citra Pellet (13.4% Alpha) @ 7 Days (Dry Hop) (1.5 g/L)


Misc Bill
----------------
2.0 g Calcium Chloride @ 75 Minutes (Mash)
4.0 g Gypsum (Calcium Sulfate) @ 75 Minutes (Mash)
15.0 g PH 5.2 @ 75 Minutes (Mash)
5.0 g Yeast Nutrient @ 15 Minutes (Boil)
4.0 g BrewBrite @ 10 Minutes (Boil)


Mash schedule went something like this...
55 for 10mins, 63 for 45mins, 72 for 20mins, 76 for 15mins.
Fermented at 18°C with Safale US-05 (15g repackaged from Keg King)

If you decide to have a go at these beers, make sure you save me a bottle!

Cheers,

Braden.

6 comments:

demented fermentor said...

Far out thats some hop bill!!!!!!

mialee said...

Memorable beers that will be well worth attempting.

booker_h said...

@demented fermentor There certainly is a lot of hops in that one! Worth it in the finished product in my opinion!

@mialee I'm glad you liked them. Chris and I will be brewing the Stout again soon but we will age it in oak for something different.

booker_h said...

My plan is to use the malt bill and hop schedule again, but use single hop varieties. I think it'll be a good way to get to know them and their attributes towards the beer.

mialee said...

Yell out when you and Chris have another go as I'd be keen to look over your shoulder and learn a thing or two especially in the water treatment dept.

p2 said...

Perhaps some discussion on water treatment could come from this I'd be keen to hear the reasons behind it . And just what kind of difference it makes to our beers.

Post a Comment