Please submit your recipes you will be using for the competition as a post in this thread
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Infinitely Pure Awesomesauce
12.5 lbs American 2-row
0.5 lbs Biscuit Malt (Mout Roost 50); Dingemans
0.50 lbs American Caramel 60°L
2.0 oz Cascade (Pellets, 5.50 %AA) boiled 60 min.
2 oz Simcoe® (Pellets, 13.00 %AA) boiled 1 min.
2 oz Amarillo® (Pellets, 8.50 %AA) boiled 1 min.
Yeast : Fermentis US-05 Safale US-05
Predicted American IPA Compliance
Original Gravity 1.069 1.056 - 1.075 100 %
Terminal Gravity 1.014 1.010 - 1.018 100 %
Color 11.71 °SRM 6.00 - 15.00 °SRM 100 %
Bitterness 55.6 IBU 40.00 - 60.00 IBU 100 %
Alcohol (%volume) 7.2 % 5.50 - 7.50 % 100 %
100 % overall Compliance
Notes
My finishing hops will be added after flameout when my wort reaches 150F then as it continues to cool I will place the lid on the kettle untill it reaches yeast pitching temp then transfer to Primary fermenter.
Dry Hopped for 2 weeks
1 oz Simcoe
1 oz Amarillo
1 oz Simcoe
did Gil make that label for you, LOL? If there's points for the label I'd run that one through spell check first ...yes i are the spellin & grammer nazi ;)
Quote from: "Dean"did Gil make that label for you, LOL? If there's points for the label I'd run that one through spell check first ...yes i are the spellin & grammer nazi ;)
lol all fixed :P well cept for Awesomesauce but thats ment to be wrong
hahahaha, i was hoping you'd laugh and not think "prick" ....now ya just have to change it in the recipe. would have worked if your name was Nate!
Shit, just realized I jacked the thread ...supposed to be for recipes ...my bad
Quotedid Gil make that label for you, LOL?
Quotehahahaha, i was hoping you'd laugh and not think "prick"
Prick....muttermumblemumble
I made a light American IPA a few weeks back. The OG/ABV was a wee bit low (Should've added a bit more grain, but I made it for me to try and get used to, not for standards), but otherwise it's within compliance. Haven't tried it yet, but I'll give it a go this weekend to see. Might make another batch and up it to standards depending on how it is. :p
Recipe Specs
----------------
Batch Size (L): 18.9
Total Grain (kg): 4.100
Total Hops (oz): 2.35
Original Gravity (OG): 1.050
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 5.24 %
Colour (SRM): 6.8 (EBC): 13.4
Bitterness (IBU): 41.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75
Grain Bill
----------------
3.500 kg American 2-Row (85.37%)
0.350 kg Crystal 40 (8.54%)
0.250 kg Carapils (Dextrine) (6.1%)
Hop Bill
----------------
1.35 oz Cascade Pellet (5.9% Alpha) @ 60 Minutes (Boil) (0.1 oz/L)
0.50 oz Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 15 Minutes (Boil) (0 oz/L)
0.50 oz Cascade Pellet (5.9% Alpha) @ 5 Minutes (Boil) (0 oz/L)
<Insert Pun> Ale.
6 Gallons. Two forms will be entered: bottle conditioned, and kegged.
10 lbs 2-row.
2 lbs cooked white rice.
1 lb Munich Malt.
1 lb Wheat Malt.
0.5 lb Carafoam.
0.5 lb Crystal 110.
2oz Simcoe @ 60.
2oz Cascade @ 60.
2oz Amarillo @ 10.
1oz Cascade @ 1.
Dry Hop week 1:
1oz Cascade
1oz Amarillo
Dry Hop week 2:
2oz Simcoe
Total IBUs (Tinseth): 104.2 (bollocks - I know my system better than the formula - this'll be around 50-60 for perception by the time it's aged).
OG: 1.064
FG: 1.016 (from experience more likely 1.012)
ABV: 6.4% (probably a touch higher).
Mash 150 for 90 minutes w:1.5qt/lb. (~5.6gallon mash liquor; 3.4gallon batch sparge)
Grain soaks up 1.5 gal = 7.5 gallons into pot.
Boil off 1gal in 1 hr = 6.5 gallons.
Lose .5 gal to trub = 6 gallons.
60 Minute Boil.
US-05.
"bollocks" ...LOL!
:D :D :D
Can I use that? :P
as soon as they replace our broken colour printer I'll print off some sheets for you
Size: 6.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 221.68 kcal per 12.0 fl oz
Original Gravity: 1.066 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 11.85 (6.0 - 15.0)
Alcohol: 6.55% (5.5% - 7.5%)
Bitterness: 82.5 (40.0 - 70.0)
Ingredients:
8 lb Maris Otter
6.0 lb 2-Row Brewers Malt
6 oz Amber Malt
8 oz Crystal 60
1.5 oz Nugget (13.0%) - added during boil, boiled 60 min
1.0 oz Cascade (5.5%) - added during boil, boiled 15 min
1.5 oz Cascade (5.5%) - added during boil, boiled 10 min
1.0 oz Willamette (5.0%) - added during boil, boiled 5 min
1.0 ea WYeast 1187 Ringwood Ale
Dry hop: 2oz Cascade 1 week
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
01:07:54 Untitled Step - Liquor: 4.65 gal; Strike: 166.9 °F; Target: 154.0 °F
01:27:54 Untitled Step - Untitled Sparge: 3.57 gal sparge @ 175 °F, 20 min; Total Runoff: 6.64 gal
Results generated by BeerTools Pro 1.5.15
Ian: Good man, re: IBUs :P
Ya I know it's over the limit for the comp. but this is what I planned to brew before I knew about it. After making a bitter with that yeast a couple months ago I found it wasn't very bitter. Ringwood really brings out the malt flavor.
Ok; re-spin on the first recipe 'cause I'll not have some of the specialty grains in time before I go to the UK. Here's the new rendition:
Never Mind the Bollocks, Here's Richard's IPA.
6 Gallons. Two forms will be entered: bottle conditioned, and kegged.
5 lbs 2-row.
5 lbs Maris Otter.
2 lbs cooked brown rice.
2 lbs Vienna Malt.
0.5 lb Crystal 110.
0.25 lb Crystal 150.
2oz Simcoe @ FWH.
2oz Cascade @ 60.
2oz Amarillo @ 20.
Dry Hop 2 Weeks:
2oz Amarillo
Total IBUs (Tinseth): 109.1 (bollocks - I know my system better than the formula - this'll be around 50-60 for perception by the time it's aged).
OG: 1.067
FG: 1.017 (from experience more likely 1.012)
ABV: 6.7% (probably a touch higher).
Mash 150 for 90 minutes w:1.33qt/lb. (~5gallon mash liquor; 4 gallon batch sparge)
Grain soaks up 1.5 gal = 7.5 gallons into pot.
Boil off 1gal in 1 hr = 6.5 gallons.
Lose .5 gal to trub = 6 gallons.
60 Minute Boil.
US-04.
Quote from: "Richard"Ok; re-spin on the first recipe 'cause I'll not have some of the specialty grains in time before I go to the UK. Here's the new rendition:
Never Mind the Bollocks, Here's Richard's IPA.
:D
Borg Cubed
Batch Size (fermenter): 4.50 gal
Estimated OG: 1.075 SG
Estimated Color: 8.8 SRM
Estimated IBU: 66.8 IBUs
Grain
8 lbs Pale Malt (2 Row) US (2.0 SRM)
3 lbs Vienna Malt (3.5 SRM)
1 lbs Carafoam (2.0 SRM)
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
8.0 oz White Wheat Malt (2.4 SRM)
Hops
0.25 oz Amarillo Gold [9.30 %] - First Wort
0.25 oz Centennial [10.50 %] - First Wort
0.25 oz Magnum [12.90 %] - First Wort
0.25 oz Chinook [10.50 %] - Boil 60.0 min
0.25 oz Magnum [12.90 %] - Boil 60.0 min
0.50 oz Amarillo Gold [9.30 %] - Boil 10.0 min
0.50 oz Centennial [10.50 %] - Boil 10.0 min
0.75 oz Amarillo Gold [9.30 %] - Boil 5.0 min
0.75 oz Centennial [10.50 %] - Boil 5.0 min
1.50 oz Centennial [10.50 %] - Dry Hop
1.00 oz Palisade [8.00 %] - Dry Hop
0.50 oz Amarillo Gold [9.30 %] - Dry Hop
Other
0.50 Items Whirlfloc Tablet (Boil 15.0 mins)
Yeast
1.0 pkg Safale American (DCL/Fermentis #US-05)
Overshot the OG a bit...
It's in the primary keg, with the spunding valve in place.
JQ
Going with an accounting theme ...
Name: Thaughtiter
Slogan: Leaving a bitter taste in your mouth since 2011
Gotta crunch some numbers here first ... recipe soon to come :lol:
Grain Bill:
8lb 2-row
4lb Marris Otter
1lb Vienna
.5lb Crystal 60
Hops:
1oz Galena (11%) & 1oz Simcoe (12.2%) - 60min
.5oz Cascade (5.3%) - 30min
.5oz Cascade (5.3%)- 15min
.5oz Simcoe (12.2%) - 1min
Dry Hopping @ 1 week with 1oz Cascade
Yeast:
SO5