5,25kg Pale malt
270g Crystal 40L
100g Crystal 60L
150g Chocolate malt
50g Pale chocolate malt
3ml lactic acid in mash
6ml in sparge water
mash for 60 min @ 67°C
35g Challenger 7,5% alpha 60 min
23g Amarillo 9,4% alpha 15 min
50g Amarillo 0 min
21L
OG: 1.056 (13,7 brix)
FG: 1.011 (7,1 brix)
Bottled January 26 with 127g corn sugar
3kg Pale malt
2,5kg wheat malt
800g Rye malt
Mash in @ 62°C
mash @ 69 decreasing to 65° for 60 min.
5ml lactic acid in mash, 6ml in sparge water
28g Williamette (6,6% alpha) for 60 min.
9g Williamette for 0 min.
9g Centennial for 0 min.
White Labs WLP 320 American Hefeweizen Ale yeast
OG: 1.050 (12,3 brix)
FG: 1.007 (5,9 brix)
5,6 ABV
Bottled January 12 with 115g beet sugar
5kg pilsner malt
340g Munich II
340g wheat malt
60g CaraMunich
6ml lactic acid in mash, 6ml in sparge
Mash for 60 min. @ 64°C
Pre-boil: 27L, 10,7 brix (1.043)
450g beet suger at 90 min.
90g Hallertauer (2,8% alpha) for 60 min.
21g Hallertauer for 0 min.
White Labs WLP565 Belgian Saison I
20L
OG: 1.057 (14,0 brix)
FG: 1.011 (7,3 brix)
Bottled January 6, 2008
Based on the Imperial IPA recipe Hop Hammer from Jamil Zanisheff which in turn is based on Russian Rivers Pliny the Elder. I wasn’t able to get my hands on a bottle when I was in Austin, TX, so I had to brew it myself. Thanks to Vinnie Cilurzo, brewmaster at Russian River, for sharing his recipe.
7kg Pale ale malt
200g Crystal 60°L
230g Pale wheat malt
Mash in with 18L @ 60°C
60 min @ 66°C
no mash out
Boil for 90 min. volume 29L, 14,7 brix (1.060)
Add 680g glucose
50g Centennial (11,0% alpha) for 90 min
80g Nugget (10,5% alpha) for 90 min
90g Chinook (12,8% alpha) for 90 min
28g Simcoe (13,5% alpha) for 45 min
28g Nugget (10,5% alpha) for 30 min
37g Simcoe for 0 min
65g Centennial for 0 min
Dry hop December 16
44g Simcoe
50g Centennial
92g Nugget
WhiteLabs WLP001 California Ale yeast
OG: 16,5 brix (1.068)
FG: 8,5 brix (1.012)
21L
Bottled with 130g corn sugar December 30
6kg Pale malt
450g CaraHell
340g Munich II
110g Crystal 60L
Mash for 60 min @ 65°C
3ml lactic acid in mash, pH 5,38
6ml in sparge
Boil for 60 min.
29g Horizon 12,2% alpha for 60 min.
20g Challanger 7,5% alpha for 60 min.
20g Centennial 11,0% alpha for 10 min.
28g Simcoe 12,2% alpha for 5 min.
28g Amarillo for 9 min.
WLP001 California Ale yeast
OG: 14,8 brix (1.060)
FG: 7,0 brix (1.008)
21L
ABV: 6,8%
73,8 IBU
Racked at December 2
Bottled at December 16 with 130g dextrose
4kg Pale malt
270g Crystal 40L
150g Chocolate malt
100g Crystal 60L
50g Light Chocolate malt
Mash for 60 min @ 67°C going up to 69°C
3ml lactic acid in mash, pH 5,5
6ml lactic acid in sparge
Boil for 60 min.
18g Horizon 12,2% alpha for 60 min.
30g Amarillo 9,4% alpha for 45 min.
30g Amarillo for 0 min.
WLP001 California Ale yeast
OG: 10,9 brix (1.044)
FG: 5,5 brix (1.008)
24L
ABV: 4,7%
32,3 IBU
Bottle with 127g dextrose at December 16
5,4kg Maris Otter
225g CaraHell
113g Crystal 120°L
Mash for 60 min. @ 66°C
pH 5,7 w/ 3ml lactic acid, 6 ml in sparge water
50g (East Kent) Goldings 5% alfa for 60 min.
5g “Klar urt” for 10 min.
WLP002 English Ale Yeast
OG: 14,1 brix (1.057)
FG: 6,9 brix (1.009)
27 IBU
23L
Bottled December 1 with 107g corn sugar
2kg Wyermann pale ale malt
2kg Weyermann light wheat malt
2ml lactic acid in mash (pH 5,7)
6ml in sparge water
Mash for 60 min. @68°C
35g Hallertauer 3,6% alfa for 60 min.
WLP300 White Labs Hefeweizen ale yeast
OG: 10,5 brix (1.042)
FG: 5,3 brix (1.008)
22L
Bottled November 8 with 200g dextrose.
I just returned from the small beerfestival Århus at Aarhus Bryghus. While not that big, it was quite cosy place with both the large Ceres brewery and the smaller regional breweries like Odder Bryghus and Raasted Bryghus. Also a nice touch to hold the festival in the middle of a real life microbrewery. Michael wrote a bit a bit about our stand and beers with some pictures as well. Have a look at his site.
3,8 kg Pale malt (Weyermann)
250g Munich II
170g CaraMunich
Mash in at 60°C, mash for 60 min at 67°
2ml lactic acid in mash (pH 5,7), 6 ml in sparge water
38g EKG (5,6%) for 60 min
14g Saaz (3,8%) for 40 min
14g Saaz for 15 min.
4g Klar urt for 10 min.
WLP500 Trappist Ale
OG: 10,2 brix (1.041)
FG: 5,1 brix (1.008)
24L
Bottled September 27 with 150g sugar.
