Hoping to knock this up this week,hop choice is from what i have in stock that is still good but needs using up. ;D
BeerSmith 2 Recipe Printout - www.beersmith.com
Recipe: The Bible Olde Ale.
Brewer: Greg Power.
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
Boil Size: 28.13 l
Post Boil Volume: 25.79 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.083 SG
Estimated Color: 36.7 EBC
Estimated IBU: 47.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.5 %
Boil Time: 70 Minutes
Ingredients:
Amt Name Type # %/IBU
6.90 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 75.8 %
1.80 kg Munich Malt (17.7 EBC) Grain 2 19.8 %
0.30 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3 3.3 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 4 1.1 %
40.00 g Simcoe [10.00 %] - Boil 60.0 min Hop 5 33.1 IBUs
20.00 g Simcoe [10.00 %] - Boil 30.0 min Hop 6 12.7 IBUs
30.00 g Summer (Summer Saaz) [2.00 %] - Boil 10. Hop 7 1.8 IBUs
1.0 pkg SafBrew Ale (DCL/Fermentis #S-33) [23.66 Yeast 8 -
30.00 g Falconer's Flight [10.00 %] - Dry Hop 5. Hop 9 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 9.10 kg
Name Description Step Temperat Step Time
Mash In Add 25.73 l of water at 75.2 C 68.9 C 45 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 15.06l) of 75.6 C water
Notes:
Created with BeerSmith 2 - www.beersmith.com
S-33 will give some Belgian flavor which may cover up all the hoppy goodness.
I'd switch to something like US-05 or Notty and drop the chocolate and you'd have a lovely IPA.
It's a bit of a waste using Simcoe at a 60min addition. Too good for bittering in my opinion. It will work but its much nicer used all late.
That's just my thoughts on the recipe.
I only used S33 once and I'll never use it again. The beer it made reminded me of shite kit homebrew I made 20yrs ago in my student days.
Quote from: imark on October 13, 2014, 06:52:11 PM
I only used S33 once and I'll never use it again. The beer it made reminded me of shite kit homebrew I made 20yrs ago in my student days.
you were a student, you used a kit, you brewed a shite beer, dont belive a word of it
Since i couldn't edit the first recepie above( i wonder why that is) here is what i actually brewed yesterday. I just pitched Mangrove Jacks Belgian Ale Yeast M27 on this,24.0 litres OG 1086. ???
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: The Bible Olde Ale.
Brewer: Greg Power.
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 35.00 l
Post Boil Volume: 32.67 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.083 SG
Estimated Color: 36.3 EBC
Estimated IBU: 54.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.5 %
Boil Time: 70 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6.90 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 75.8 %
1.80 kg Munich Malt (17.7 EBC) Grain 2 19.8 %
0.30 kg Caramel/Crystal Malt -120L (225.0 EBC) Grain 3 3.3 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 4 1.1 %
40.00 g Simcoe [10.00 %] - Boil 60.0 min Hop 5 37.7 IBUs
20.00 g Simcoe [10.00 %] - Boil 30.0 min Hop 6 14.5 IBUs
30.00 g Summer (Summer Saaz) [2.00 %] - Boil 10. Hop 7 2.0 IBUs
1.0 pkg Belgian Ale Yeast (Mangrove Jack's #M27) Yeast 8 -
30.00 g Falconer's Flight [10.00 %] - Dry Hop 5. Hop 9 0.0 IBUs
Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 9.10 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 25.73 l of water at 75.2 C 68.9 C 45 min
Sparge: Batch sparge with 2 steps (1.88l, 18.50l) of 75.6 C water
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
You can't edit a post after a few days. It's the law :P
What temperature are you going to ferment the Belgian yeast?
Belgian Amber IPA. I like it. I think a BJCP judge would explode trying to classify it. Should be tasty.
Quote from: Greg2013 on October 24, 2014, 03:18:18 PM
Since i couldn't edit the first recepie above( i wonder why that is)
After about 2 weeks threads become un-editable! Why? No Idea! Must be a forum thingy!
Quote from: Garry on October 24, 2014, 03:35:08 PM
You can't edit a post after a few days. It's the law :P
What temperature are you going to ferment the Belgian yeast?
At the moment Garry i only have a fermwrap on it until it kicks off which should be soon,then i am going to wrap it in an electric blanket and get it to about 25 celsius. ;D
Quote from: nigel_c on October 24, 2014, 04:34:38 PM
Belgian Amber IPA. I like it. I think a BJCP judge would explode trying to classify it. Should be tasty.
Not sure where the amber ipa is coming from( i assume you mean because of the hops ?) but the BJCP can feck off lol ;D I sure hope it will be tasty,i am going to try and bottle maybe a ten or so out of this for sampling,some are already destined for foreign parts :P
Quote from: Will_D on October 24, 2014, 08:36:53 PM
Quote from: Greg2013 on October 24, 2014, 03:18:18 PM
Since i couldn't edit the first recepie above( i wonder why that is)
After about 2 weeks threads become un-editable! Why? No Idea! Must be a forum thingy!
No sweat just don't like double posting is all but no harm no foul eh. ;D
I said Belgian amber IPA because it'll be a dark amber to light red. ( 36 EBC) brewed with Belgian yeast strain and hoppped with Hipster American hops like Simcoe and Falconer's Flight to 54 IBU. :D
Have you worked out your expected FG? I've never used any of the Mangrove Jack yeasts and am planning on doing a Belgian Stout so am interested in any results you have using it.
Quote from: nigel_c on October 24, 2014, 11:07:32 PM
I said Belgian amber IPA because it'll be a dark amber to light red. ( 36 EBC) brewed with Belgian yeast strain and hoppped with Hipster American hops like Simcoe and Falconer's Flight to 54 IBU. :D
Have you worked out your expected FG? I've never used any of the Mangrove Jack yeasts and am planning on doing a Belgian Stout so am interested in any results you have using it.
I have not used this particular MJ yeast before but i hear it is high flocculating one,however since OG is so high at 1086 i would be expecting an FG around 1015-1020 at most. ;D
Day 7 i dry hopped with 30gr Falconers Flight and then Day 10 dry hopped another 30gr Falconers Flight and i also added on Day 10 500gr boiled Sultanas. ???
Sultanas will kick off fetmentation again and undo a lot of the dry hoppy goodness.
Quote from: nigel_c on November 07, 2014, 09:53:38 PM
Sultanas will kick off fetmentation again and undo a lot of the dry hoppy goodness.
Agreed dont know what i was thinking,only thought of that after the fact tbh,that said i have enough FF left to dry hop in the keg if i need to. ;D
That's it. You could always transfer into a 3rd and dry hop again for a few days. The fruit will take a good while to break down and ferment. If it was me id either let it ferment out fully for another few weeks or transfer into another fermenter and dry hop again. Or keg hop which is always a good thing. Just drinking quick.
Slow on the uptake but I use S-33 a lot for things like grazer, goses and berliner weisses - warm enough and maybe it does have some pear esters but otherwise it's fairly clean and malt forward. There was a Horst Dornbusch kolsch recipe on the Weyermanns website which used it.
Quote from: mr hoppy on November 08, 2014, 12:30:00 AM
Slow on the uptake but I use S-33 a lot for things like grazer, goses and berliner weisses - warm enough and maybe it does have some pear esters but otherwise it's fairly clean and malt forward. There was a Horst Dornbusch kolsch recipe on the Weyermanns website which used it.
I actually used M27 belgian ale yeast for this one. ;D
Quote from: nigel_c on November 07, 2014, 11:38:34 PM
That's it. You could always transfer into a 3rd and dry hop again for a few days. The fruit will take a good while to break down and ferment. If it was me id either let it ferment out fully for another few weeks or transfer into another fermenter and dry hop again. Or keg hop which is always a good thing. Just drinking quick.
Well it's in a secondary carboy right now,laying this one down for Christmas so might leave it in secondary another week and dry hop in between before kegging. ;D
Added 500gr boiled sultanas and another 30gr FF day 10-18.Added 5 cinnamon sticks and 25gr cloves Day 18-22. ;D