5kg Fawcett Maris Otter
500g Fawcett crystal (130 EBC)
Mashfor 60 min @ 68°C and 10 min. @ 75°C
Amarillo 9% 34g for 60 min.
Amarillo 9% 30g for 15 min.
Amarillo 9% 30g for 5 min.
Fermentation:
S-04
OG: 12.8 brix (1.052)
FG: 1.012
Racked October 9th and split into to 10L batches, one with 6g Amarillo dry hopped and one without
Bottled: 15/10
Homebrewers remember, this week is the week where the 4th dogme brew has to get brewed. The concept of the dogme brewing (danish) is that many people brew the same beer which only differs in one ingredient between brewers. Then by tasting eachothers beers, one can get a better idea of the different of ingredients when only one variable changes. The last 3 brews different yeasts were used, this time it’s the hops that gets changed in an English Pale Ale styled beer (danish). I’m going to use an american hop (so it’s not really an “english” pale ale) called Amarillo, and probably brew tomorrow.
E.S.B.
4kg Pale ale malt
500g Munich type II
500g CaraMunich
Mash for 60 min. @ 68°C
67g Fuggles for 60 min
20g EKG for 30 min
10g EKG for 10 min.
Fermentation:
1968 London ESB Ale (WYeast)
21L
OG: 1.043 (11.8 brix)
FG: 1.012
Racked September 25
Bottled: 15/10
Notes:
Very slow starting fermentation with no visible fermentation until day 3 after brewing.
Oktober 2: 8.9 brix, added S-04 to finish fermentation
Oatmeal Stout
2,5kg Pale Ale Malt
200g Roasted barley
500g Flaked barley
638g Flaked oats
500g CaraMunich
300g Rauch Malt (Weyermann)
150g CARAFA (dehusked)
100g Black malt
Mash for 60 min. @ 68°C
70g Fuggles for 60 min.
Fermentation:
1084 Irish Ale (WYeast)
22L
OG: 1.049 (12.1 brix)
Racked September 18
Bottled September 25
Batch 43 :
July 30th
5,5kg Pale ale malt
Mash for 60 min @ 68°C
80g EKG for 90 min.
30g EKG for 5 min.
30g EKG dry hop
S-04
23L
12.0 brix
Batch 44 :
July 31st
6,5kg Pale ale malt
Mash for 60 min. @ 68°C
80g EKG for 90 min
30g EKG for 5 min.
30g EKG dry hop
S-04
25L
13.5 brix
Batch 45 :
July 31st
6,5kg Pale ale malt
Mash for 60 min. @ 68°C
80g EKG for 90 min.
30g EKG for 5 min.
30g EKG dry hop
T-58
26L
13.0 brix
Batch 46
August 2nd
6,5kg Muntons Maris Otter
Mash for 60 min. @ 68°C
80g EKG for 90 min.
30g EKG for 5 min.
30g EKG dry hop
S-33
26L
13.5 brix
Belgian dubbel style
4kg Pale Ale malt
1110g Cara-Hell
550g Cara-Munich
200g Cara-Aroma
mash for 60 min. @ 70°C ph 5.3
Sparge water pH 5.36
60g Styrian Goldings for 60 min.
20g Styrian Goldings for 15 min.
20g Styrian Goldings for 5 min.
WYeast 3538 Leuven Pale Ale
21L
OG: 1.057 – 13.9 brix
FG: 1.022 – 8.9 brix
Racked July 30th
Bottled: August 7th
2,5kg Pale Ale Malt
2,5kg Wheat Malt (light)
Mash for 60 min. @ 68°C
30g Hallertau for 60 min.
15g Hallertau for 5 min.
Fermentation:
21L
OG: 1.047 – 11.8 brix
FG: 5.3 brix
Temp: 20-23°C
WYeast 3068 Weihenstephan Weizen Yeast
Bottled July 25th w/ 100g corn sugar
Belgian small ale
1130g pilsner malt
112g cara-munich
Mash @70°C for 60 min.
Add 100g brown sugar halfway the boil
20g Hallertau for 60 min.
10g Saaz for 30 min.
Use the yeast from #59 (White Labs WLP530 Abbey Ale)
23L
OG: 3.3 brix (1.013)
FG: 2.5brix (1.009)
Racked: 9/7
Bottled: 22/ with 120g glucose
6kg Muntons Maris Otter
Mash for 60 min. @ 68°C
120g East Kent Goldings for 90 min.
30g East Kent Goldings for 5 min.
Fermentation:
24L
OG: 1.054
FG: 1.019
SafAle S-04
Primary: 8 days @ 18°C
Secondary: 4 days @ 18°C
Note: OG was at 1.065 with 20L, added 4L of tap water to get 24L at 1.054
Forgot to dry hop with 50g EKG
2500g Pale ale malt
1000g Cara Amber
Mash for 60 min. @ 68°C
50g East Kent Goldings for 60 min.
10g East Kent Goldings for 30 min.
Fermentation:
SafAle S-04
22L
OG: 1.035
FG: 1.012
Primary: 8 days @ 18°C
Secondary: 6 days @ 18°C
Bottled June 12th with 4g/L corn sugar