Proto summer ale.

Discussion in 'Recipes for Feedback' started by BrewerRick, Sep 27, 2016.

  1. BrewerRick

    BrewerRick Member

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    here is what i came up with using this app thing. gonna try it out


    Brew Method: All Grain
    Style Name: British Golden Ale
    Boil Time: 60 min
    Batch Size: 20.8 liters (fermentor volume)
    Boil Size: 28.4 liters
    Boil Gravity: 1.035
    Efficiency: 70% (brew house)


    STATS:
    Original Gravity: 1.048
    Final Gravity: 1.015
    ABV (standard): 4.32%
    IBU (tinseth): 26
    SRM (morey): 4.93

    FERMENTABLES:
    1.9 kg - German - Pilsner (40.4%)
    2.8 kg - American - Vienna (59.6%)

    HOPS:
    8 g - Centennial, Type: Pellet, AA: 11.8, Use: Boil for 60 min, IBU: 13.18
    5.5 g - Centennial, Type: Pellet, AA: 11, Use: Aroma for 30 min, IBU: 6.49
    5 g - Chinook, Type: Pellet, AA: 11.8, Use: Aroma for 30 min, IBU: 6.33
    5 g - Centennial, Type: Pellet, AA: 11, Use: Aroma for 0 min
    5 g - Chinook, Type: Pellet, AA: 11.8, Use: Aroma for 0 min
    25 g - Amarillo, Type: Pellet, AA: 8.9, Use: Dry Hop for 7 days

    MASH GUIDELINES:
    1) Decoction, Temp: 65 C, Time: 90 min, Amount: 25 L
    Starting Mash Thickness: 12 L/kg
     
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  2. Trialben

    Trialben Well-Known Member

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    Mmm tasty can I help :) what's ya yeasties? Us05. Do you spin up starters when using you 200lt system. You could probably use a standard 20lt batch then use that yeast for you big brew
     
  3. J A

    J A Well-Known Member

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    I might be tempted to switch the percentages of Pilsner and Vienna and maybe try to finish just slightly more dry since the IBUs are relatively low, but it definitely looks good to me!! :)
     
  4. Nosybear

    Nosybear Well-Known Member

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    Two of the most influential variables, yeast strain and fermentation temperatures, are missing so I can't make too much of a comment on the recipe but, given good selections of both, this should be a very drinkable beer! Given the hop amounts, I'm assuming this is a five-gallon (21 liter) batch?
     
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  5. Ozarks Mountain Brew

    Staff Member

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    I'm curious how you decoction mash on that big rig, do you boil in the mash tun in place or pull out in a separate kettle
     
  6. BrewerRick

    BrewerRick Member

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    This 200 Lt system is Pretty New for me i usual y brew on a 50L.

    I have a chugger pump to transfer sparge etc. it's a bit of an advantage to work at the brewery most is available to play with and try out weird brews.
     
  7. BrewerRick

    BrewerRick Member

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    My bad been working on a new brew so mind is in another place.

    I'm using basic 05 as it's cheaper to test. temp 19c


    And yes, I'm doing a bunch of smash brews with the new hops that we got, centennial, motueka, Amarillo and a few others so I want to make it a bit balanced but light. In the 3.5% range. Here in Mexico the heat sucks so lighter beer is better but I'm a hop head but the bosses aren't lol

    Here if it's not a Vienna lager most people don't know how to handle real flavor
     
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  8. Ozarks Mountain Brew

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    yes you can get heat stroke easily in a day if not careful there Ive been there, I lived just north of the border for a few years
     
  9. Trialben

    Trialben Well-Known Member

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    I think that's why pilsners and lagers rule the roost down that way eh, or for me in Aus over that way :). Sounds like Aus . light easy drinking session beers mmmm hang on that's the world over in summer just Aus and Mexico spend a long time in these temps
     
  10. Trialben

    Trialben Well-Known Member

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    Sooo mr micro brewer what ya brewing ATM how'd your hibiscus brew go or ya still gearing up for that. I'm intrigued how that turns out. What ya gunna use a wheat beer base for that brew or Pilsn base?
     

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