Case Swap Recipes

[Reviled]

Put up your case swap recipes here so we all know what were gonna be drinking ;o)

Mines a Roggenbier - Alc 5.5% FG 1010 - Might be a little bit flat cos I had to vent the bottles..
2.1kg Rye Malt
1.2kg Munich
1kg ADM Pils
330g Cara-Munich II
45g Carafa I
60 : 25g Pacifica 4.5%
FO : 23g Czech Saaz 2.5%
WB-06

[Ally Mcg]

Mines is a porter. Can't recall the exact hops i used, didn't put the amarillos in, but did finish up at 55IBU

Amount Item Type % or IBU
3.50 kg Muntons Light Extract (10.0 SRM) Extract 78.97 %
0.44 kg Munich Malt - 10L (10.0 SRM) Grain 10.02 %
0.20 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.52 %
0.13 kg Pale Chocolate Malt (200.0 SRM) Grain 2.95 %
0.09 kg Chocolate Malt (450.0 SRM) Grain 1.97 %
0.07 kg Black (Patent) Malt (500.0 SRM) Grain 1.57 %
60.00 gm NZ Cascade [7.20 %] (90 min) Hops 40.5 IBU
20.00 gm Amarillo Gold [8.50 %] (30 min) Hops 11.4 IBU
25.00 gm NZ Cascade [7.20 %] (10 min) Hops 5.7 IBU
15.00 gm NZ Cascade [7.20 %] (0 min) Hops -

[James P]

Mines an Irish Dry Stout

4kg Pale Malt
.25 Crystal (light)
.25 Chocolate
.25 Roast
.25 Carapils

25gm Greenbullet @ 60 (Go the bullet for 33 or 38 IBU)
S04
5.1% ABV

[denimglen]

Sorry for whoring out the page with massive text but I'm lazy and can't be bothered retyping the recipe.

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 33.00 L
Estimated OG: 1.048 SG
Estimated Color: 3.2 SRM
Estimated IBU: 12.8 IBU
Brewhouse Efficiency: 73.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg .Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 59.52 %
1.70 kg .Bohemian Pilsner, Weyermann (2 Row) Ger (Grain 40.48 %
17.00 gm .Tettnanger [5.20 %] (85 min) Hops 12.8 IBU
1.00 tbsp .PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) [StartYeast-Wheat


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 4.20 kg
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
30 min Protein/Beta/Acid Add 13.00 L of water at 47.3 C 45.0 C
40 min Saccharification Decoct 6.01 L of mash and boil it 66.0 C
20 min Mash Out Decoct 4.63 L of mash and boil it 76.0 C


Notes:
------
Brewing for case swap.

Pull first decoct (thick), heat to 66C, rest for 10 mins, then boil for 10 mins. Pull second decoct (thin, liquid only), rest at 72C for 10 mins, then boil for 20 mins.

All the recipes posted so far look tasty as. Gonna bottle mine tonight.

[studio1]

Another Porter

87% Marris Otter
5% Light Crystal
3% CaraAroma
3% Pale Choc
2% Choc
Mashed in around 67-68.

Willamette:
40g @ 60
15g @ 30
15g @ 15
15g @ FO
15g Dry Hopping

Wyeast 1469

OG 1.052 currently sitting at about 1.016. Will probalby be bottling next Friday so will need a couple of weeks to condition up, although its tasting pretty nice in the fermenter.

[James P]

Magic studio1, make sure you take my bottle from the bottom of the fermenter, I'll reculture from that! :)

[Stu McKinlay]

Me too. I kegged two fermenters yesterday - one was full of S05 slurry (for the drain) and the other was full of 1469 slurry (for a Burton IPA I was planning). As I poured the 'crap' down the sink i had a sudden feeling that it was better looking than the usual thick S05 sludge... then a sinking feeling... then I turned to confirm the error of my ways.

This is what sleep deprivation does to you. I even had a sterilised vessel all ready for yeast collection.

[Stu McKinlay]

Here's mine "Digital IPA" (anyone who knows the Joy Division song, and has seen my posts of last 24 hours, will get the significance).

About 45L
6.6kg Maris Otter
3.6kg Munton's Light Malt Extract
560g Crystal 90
260g Amber

Mashed the malt and run off. "stewed" at 70c for 30min. Left overnight. Boiled the next day with the addition of malt extract.

50g 11.9% Sauvin at 60min
50g 11.9% Sauvin at 15min
100g 4.2% East Kent Goldings @ 15min
80g ?% Saaz B flowers - in a hop bag, floating on top - at 0min (got these given to me, I hope they are not too old!!!).

OG = 1.065

Three packets of US05 dry yeast.

[MrC]

Cherry Brown
This was a slightly tweaked rebrew of my highest scoring beer at the NHC, the beer that won best kit and a silver medal.
I thought the original was too sweet so altered the crystal vols a wee bit to make it more drinkable:

1 x Macs Pale Kit
25g Cystal 30
25g Cystal 90
50g Pale Chocolate
50g Chocolate

16g NZ Cascade at FO

S04 @ 19c (half a packet as only made 10.5L)

[Dale Cooper]

I was inspired by Pot Kettle Black - ~40L

6kg Mars Otter
2 kg ADM pils
450g Crystal 90
300g Pale Choc
200g Choc
150g Black

63g B saaz 60 mins
28g Cascade 60 mins
42g Cascade 20 mins
14g Cascade 0 mins
14g Cascade Dry

OG 1054

Thames Valley ale yeast I think

[Alasdair]

Northern English Brown

79% Maris Otter
8% medium crystal
5% amber malt
3% caramalt
3% pale choc
2% dark crystal

34g Fuggles (5.2) at 60 min
14g Fuggles (5.2) at 5 min.

London ale yeast

OG = 1041. FG = 1013.

[Mike Neilson]

RyePA

SG 1.077 - FG 1.016 - 8% Alc
60Ibu 80% of SG

79.54% MO
11.36% Rye
4.55 % Crystal 60
2.28 % Crystal 120
1.14% Choc Wheat
1.14% Melanod

67deg Mash

9.75 Ibus @ 60 Pearle
7.52 Ibu @ 50 Pearle
45g Centenial @ 15
13g Pearle @ 15
75g Cascade US @ 15
60g Cascade @ 0

40g of each Cascade and Centenial Dry Hop

1056 yeast

It was a real experiment this one I split yeasts 1056 and S04 fermented higher @ 22 - 24. I used weird malts I have never used before!! Also its the first time I have bulk primed so I hope it carbs up right? Well at least you's will be the judges!!

[Reviled]

Shit, some really nice recipes guys :o) Awesome!