Tag Archives: ale
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.
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Inspired by Stone’s collaborative version, an IPA that you can drink several of.
| 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 |
|
|
| 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 |
| 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
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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 |
|
|
| 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 |
| 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 |
White Labs WLP007-Dry English Ale
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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 |
|
|
|
|
|
|
|
|
|
|
|
| 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 |
|
|
| 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 |
| 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 |
DCL US-05 (formerly US-56) SafAle
| 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 |
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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 |
| 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
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An ESB based on Fuller’s version of the same
| 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 |
| 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
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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
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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.
| 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 |
| 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 |
| 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 |
White Labs WLP001-California Ale
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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 |
| 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 |
|
|
| 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 |
| 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 |
Wyeast 1945-NB Neobritannia
| Mash Type: |
Full Mash |
| Schedule Name: |
Single Step Infusion (66C/151F) |
| Step Type |
Temperature |
Duration |
| Rest at |
66 degC |
60 |
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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 |
| 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 |
|
|
| 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 |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| UK Challenger |
6.5 % |
21 g |
17.7 |
Loose Whole Hops |
60 Min From End |
Wyeast 1945-NB Neobritannia
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A Storm Brewing 