Tag Archives: ale

AG#32 – Soviet Porter

A historical beer from the Soviet Union, as brewed in the 1920s. From my upcoming Zymurgy article. Uses 25% malted rye, Russian hops and an Irish Ale yeast.

Full recipe to be added after publication.


AG#30 – Session IPA

Inspired by Stone’s collaborative version, an IPA that you can drink several of.

Recipe Overview
Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.036 SG Expected OG: 1.042 SG
Expected FG: 1.012 SG Apparent Attenuation: 71.4 %
Expected ABV: 4.0 % Expected ABW: 3.2 %
Expected IBU (using Rager): 60.0 IBU Expected Color (using Morey): 7.7 SRM
BU:GU ratio: 1.42 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3.906 kg 88.0 % 4.3 In Mash/Steeped
Belgian CaraPilsner Malt 0.222 kg 5.0 % 0.8 In Mash/Steeped
UK Medium Crystal 0.222 kg 5.0 % 4.9 In Mash/Steeped
German Melanoidin Malt 0.089 kg 2.0 % 0.8 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Warrior 15.5 % 18 g 37.9 Bagged Pellet Hops 60 Min From End
US Columbus(Tomahawk) 12.0 % 14 g 12.7 Bagged Pellet Hops 30 Min From End
US Falconers Flight Blend 11.4 % 28 g 9.4 Loose Whole Hops 10 Min From End
US Falconers Flight Blend 11.4 % 28 g 0.0 Bagged Pellet Hops At turn off
US Falconers Flight Blend 11.4 % 56 g 0.0 Bagged Pellet Hops Dry-Hopped

WLP001

Yeast
Mash Schedule
Single infusion 156F

AG#25/26 – Crafty Smoke/No Smoke Without Fire

Rebrew of the smoked porter, but this time with more smoke. Lately I’ve found a likeing for things that have been smoked, and would like to try this with different smoked malts. This brew uses Weyerman’s beech smoked malt. It took a third place in a large mixed bag category at the London and Southeast Homebrew Competition.

A portion of this is going to have chipotle (smoked jalapeno) from a fellow brewclub member added to it.

Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.058 SG Expected OG: 1.067 SG
Expected FG: 1.015 SG Apparent Attenuation: 76.5 %
Expected ABV: 7.0 % Expected ABW: 5.4 %
Expected IBU (using Rager): 35.3 IBU Expected Color (using Morey): 40.8 SRM
BU:GU ratio: 0.52 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
German Smoked Malt 2.600 kg 36.5 % 2.4 In Mash/Steeped
UK Pale Ale Malt 2.600 kg 36.5 % 2.9 In Mash/Steeped
UK Munich Malt 0.450 kg 6.3 % 0.9 In Mash/Steeped
UK Medium Crystal 0.450 kg 6.3 % 9.9 In Mash/Steeped
UK Light Crystal 0.450 kg 6.3 % 7.0 In Mash/Steeped
UK Chocolate Malt 0.340 kg 4.8 % 56.2 In Mash/Steeped
UK Black Malt 0.227 kg 3.2 % 45.0 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 35 g 22.9 Loose Whole Hops 60 Min From End
UK Fuggle 5.0 % 21 g 8.4 Loose Pellet Hops 30 Min From End
UK Fuggle 5.0 % 21 g 4.0 Loose Pellet Hops 15 Min From End
UK Fuggle 5.0 % 11 g 0.0 Loose Pellet Hops At turn off
UK Golding 5.0 % 11 g 0.0 Loose Whole Hops At turn off
Other Ingredients
Ingredient Amount When
Yeast

White Labs WLP007-Dry English Ale

 

 


AG#19 – Citra Drop

A citrusy, single-hopped American Pale Ale. Brewing this as a summer drinker, but also to experiment with Citra on its own, and with late hopping. I’m hoping for a citrusy burst of aroma and flavour.

Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l
OG: 1.047 SG
FG: 1.012 SG
ABV: 4.7 %
Expected IBU (using Rager): 38.4 IBU Expected Color (using Morey): 7.1 SRM
BU:GU ratio: 0.81
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 68 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 4.000 kg 79.7 % 4.4 In Mash/Steeped
UK Caramalt 0.340 kg 6.8 % 1.7 In Mash/Steeped
UK Munich Malt 0.340 kg 6.8 % 0.7 In Mash/Steeped
Belgian Biscuit Malt 0.340 kg 6.8 % 2.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Citra 11.0 % 14 g 20.9 Loose Whole Hops 60 Min From End
US Citra 11.0 % 21 g 10.7 Loose Whole Hops 20 Min From End
US Citra 11.0 % 21 g 6.8 Loose Whole Hops 10 Min From End
US Citra 11.0 % 28 g 0.0 Loose Whole Hops At turn off
Other Ingredients
Ingredient Amount When
Yeast

DCL US-05 (formerly US-56) SafAle

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single step Infusion (152F w/mo)
Step Type Temperature Duration
Rest at 152 degF 60
Raise by infusion to 170 degF 0
Rest at 170 degF 10

AG#14 – Transatlantic Stout

More black beer. This one’s a twist on two styles. A Foreign Export Stout crossed with an American Stout (which is in of itself an Export Stout). It’s smaller than the Imperial Russian Stout I made, and uses American and British hops. And to round it all out it’s fermented with a Burton Ale yeast that someone gave me to try.

Oh, and it’s dry hopped.

OG. 1.057

K Pale Ale Malt 4.750 kg 77.9 % 5.2 In Mash/Steeped
UK Roasted Barley 0.350 kg 5.7 % 82.4 In Mash/Steeped
UK Chocolate Malt 0.250 kg 4.1 % 41.4 In Mash/Steeped
UK Medium Crystal 0.250 kg 4.1 % 5.5 In Mash/Steeped
UK Flaked Oats 0.250 kg 4.1 % 0.3 In Mash/Steeped
UK Flaked Barley 0.250 kg 4.1 % 0.1 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
US Warrior 15.5 % 31 g 65.2 Bagged Pellet Hops 60 Min From End
US Centennial 9.0 % 28 g 8.2 Loose Pellet Hops 10 Min From End
US Cascade 4.5 % 28 g 0.0 Loose Pellet Hops At turn off
UK Fuggle 4.5 % 28 g 0.0 Bagged Whole Hops At turn off
UK Fuggle 4.5 % 28 g 0.0 Bagged Whole Hops Dry-Hopped
US Cascade 4.5 % 28 g 0.0 Bagged Pellet Hops Dry-Hopped

White Labs WLP023-Burton Ale


AG11 – ESB

An ESB based on Fuller’s version of the same

Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 5.850 kg 95.0 % 6.5 In Mash/Steeped
UK Extra Dark Crystal 0.310 kg 5.0 % 15.4 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Target 11.0 % 19 g 28.4 Loose Whole Hops 60 Min From End
UK Challenger 7.5 % 15 g 2.8 Loose Whole Hops 5 Min From End
UK Northdown 8.5 % 15 g 3.2 Loose Whole Hops 5 Min From End
UK Golding 4.8 % 3 g 0.4 Loose Whole Hops 5 Min From End
UK Golding 4.8 % 21 g 0.0 Loose Whole Hops Dry-Hopped

 

Mash at 154F

 


AG10 – Biere de Mars

A spring twist on a traditional French ale. While French ales aren’t what springs to mind when one thinks of French beer, they are nonetheless and important tradition amongst small farmhouse breweries. There is a similarity to Saison here in that these are strong beers brewed in the spring for refreshment of farm hands during the hot summer months.

19 litres
OG 1.069

UK Lager Malt – 4.000 kg
UK Flaked Wheat – 1.000 kg
UK Munich Malt – 0.762 kg
UK Wheat Malt – 0.660 kg
UK Black Malt – 0.013 kg 0.2 %
Sugar – White Sugar/Sucrose 0.500 kg 7.2 %

UK Fuggle 4.5 % 42 g 23.7 90 Min From End
French Strisselspalter 2.9 % 14 g 20 Min From End
French Strisselspalter 2.9 % 21 g 5 Min From End

Mash at 147F/64C
90 min boil
White Labs WLP011-European Ale


AG9 – Smoked Porter

Inspired by Stone’s Smoked Porter, but using the recipe from Brewing Classic Styles. Surprisingly little smoke flavour from the mash, but I expect some melanoidins to come through during the boil.

 

Recipe Overview
Wort Volume Before Boil: 26.50 l Wort Volume After Boil: 22.70 l
Volume Transferred: 20.80 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.80 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.055 SG Expected OG: 1.065 SG
Expected FG: 1.016 SG Apparent Attenuation: 73.8 %
Expected ABV: 6.5 % Expected ABW: 5.0 %
Expected IBU (using Rager): 35.7 IBU Expected Color (using Morey): 37.5 SRM
BU:GU ratio: 0.55 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3.475 kg 54.3 % 3.8 In Mash/Steeped
German Smoked Malt 1.225 kg 19.1 % 1.1 In Mash/Steeped
UK Munich Malt 0.400 kg 6.3 % 0.8 In Mash/Steeped
UK Medium Crystal 0.400 kg 6.3 % 8.8 In Mash/Steeped
UK Light Crystal 0.400 kg 6.3 % 6.2 In Mash/Steeped
UK Chocolate Malt 0.300 kg 4.7 % 49.6 In Mash/Steeped
UK Black Malt 0.200 kg 3.1 % 39.7 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Golding 5.0 % 35 g 23.1 Loose Whole Hops 60 Min From End
US Willamette 5.0 % 21 g 8.5 Loose Pellet Hops 30 Min From End
US Willamette 5.0 % 21 g 4.1 Loose Pellet Hops 15 Min From End
US Willamette 5.0 % 11 g 0.0 Loose Pellet Hops At turn off
UK Golding 5.0 % 11 g 0.0 Loose Whole Hops At turn off

 

Yeast

White Labs WLP001-California Ale


AG6 – London Porter

Porter was the first industrially produced beer, produced to meet demand. How it evolved and got its name is the subject of some debate. One story goes that it was a beer made in one go to replicate the practice of blending three beers that was common before it appeared, and known as ‘entire’. Others disagree, and believe it to have been a rebranding of London Brown Ale. The name is generally believed to have come about as it was a beer popular with the porters in Londo.

Initially it was brewed with all brown malt, but most versions were modified to include a base of pale malt in order to get better yields (according to Old British Beers and How to Make Them).

This version, supposedly, will come out somewhere close to Fuller’s London Porter.

Fuller’s London Porter Clone

Selected Style and BJCP Guidelines

12A-Porter-Brown Porter

Minimum OG: 1.040 SG Maximum OG: 1.052 SG
Minimum FG: 1.008 SG Maximum FG: 1.014 SG
Minimum IBU: 18 IBU Maximum IBU: 35 IBU
Minimum Color: 20.0 SRM Maximum Color: 30.0 SRM
Recipe Overview
Wort Volume Before Boil: 25.00 l Wort Volume After Boil: 23.75 l
Volume Transferred: 23.50 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.50 l Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.050 SG Expected OG: 1.053 SG
Expected FG: 1.013 SG Apparent Attenuation: 74.9 %
Expected ABV: 5.3 % Expected ABW: 4.2 %
Expected IBU (using Rager): 33.6 IBU Expected Color (using Morey): 28.6 SRM
BU:GU ratio: 0.63 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 4.230 kg 76.1 % 4.5 In Mash/Steeped
UK Brown Malt 0.665 kg 12.0 % 13.2 In Mash/Steeped
UK Extra Dark Crystal 400 0.555 kg 10.0 % 39.0 In Mash/Steeped
UK Chocolate Malt 0.110 kg 2.0 % 17.4 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Fuggle 4.5 % 53 g 30.9 Loose Whole Hops 60 Min From End
UK Fuggle 4.5 % 21 g 2.7 Loose Whole Hops 10 Min From End
Yeast

Wyeast 1945-NB Neobritannia

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 66 degC 60

AG5 – Neobritannia Southern Brown

A Southern English Brown Ale made with Northern Brewers new yeast strain.

Selected Style and BJCP Guidelines

11B-English Brown Ale-Southern English Brown Ale

Minimum OG: 1.033 SG Maximum OG: 1.042 SG
Minimum FG: 1.011 SG Maximum FG: 1.014 SG
Minimum IBU: 12 IBU Maximum IBU: 20 IBU
Minimum Color: 19.0 SRM Maximum Color: 35.0 SRM
Recipe Overview
Wort Volume Before Boil: 25.00 l Wort Volume After Boil: 23.75 l
Volume Transferred: 23.50 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.50 l Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.038 SG Expected OG: 1.040 SG
Expected FG: 1.010 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.0 % Expected ABW: 3.2 %
Expected IBU (using Rager): 17.7 IBU Expected Color (using Morey): 28.3 SRM
BU:GU ratio: 0.44 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3.000 kg 71.4 % 3.2 In Mash/Steeped
UK Wheat Malt 0.500 kg 11.9 % 0.4 In Mash/Steeped
UK Medium Crystal 0.250 kg 6.0 % 5.3 In Mash/Steeped
UK Chocolate Malt 0.250 kg 6.0 % 39.5 In Mash/Steeped
UK Brown Malt 0.100 kg 2.4 % 2.0 In Mash/Steeped
UK Roasted Barley 0.100 kg 2.4 % 22.5 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Challenger 6.5 % 21 g 17.7 Loose Whole Hops 60 Min From End
Other Ingredients
Ingredient Amount When
Yeast

Wyeast 1945-NB Neobritannia

 


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