The Recipes brewed on the 11 Aug

[Partridge9]

TOG Pale Ale
10-A American Pale Ale
Author: J Keane
Date: 11/08/2013



Size: 22.0 L
Efficiency: 70.0%
Attenuation: 76.0%
Calories: 157.43 kcal per 12.0 fl oz

Original Gravity: 1.047 (1.045 - 1.060)
|==========#=====================|
Terminal Gravity: 1.011 (1.010 - 1.015)
|============#===================|
Color: 25.75 (9.85 - 27.58)
|======================#=========|
Alcohol: 4.72% (4.5% - 6.2%)
|==========#=====================|
Bitterness: 40.9 (30.0 - 45.0)
|===================#============|

Ingredients:
4500 g Pale Ale Malt
500 g Crystal 65
25 g Cascade (7.5%) - added during boil, boiled 60 min
25 g Cascade (7.5%) - added during boil, boiled 10 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
50 g Cascade (7.5%) - added during boil, boiled 1 min
1.0 ea Fermentis US-05 Safale US-05

Notes
Step - Single Infusion Mash
1: 67C - 60m


Tested 20.08.2013 - TG 1011

[Partridge9]

Here is the second one ..

TOG Hefeweizen
15-A Weizen/Weissbier
Author: J Keane
Date: 11/08/2013



Size: 20.35 L
Efficiency: 70.0%
Attenuation: 79.0%
Calories: 165.6 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.044 - 1.052)
|====================#===========|
Terminal Gravity: 1.011 (1.010 - 1.014)
|==========#=====================|
Color: 7.88 (3.94 - 15.76)
|=============#==================|
Alcohol: 5.19% (4.3% - 5.6%)
|==================#=============|
Bitterness: 12.4 (8.0 - 15.0)
|=================#==============|

Ingredients:
2500 g Pilsner Malt
2500 g Wheat Malt
20 g Saaz (3.0%) - added during boil, boiled 60 min
5 g Saaz (3.0%) - added during boil, boiled 5 min
1 ea White Labs WLP380 Hefeweizen IV Ale


Notes
Steps
1: 43C - 15m
2: 52C - 10m
3: 62C - 25m
4: 71C - 25m
5: 78C - 05M


Tested 20.08.2013 - TG @ 1010

[Shanna]

I assume this stepped approach was done using spiedel?

How would somebody do this with a mash tun or would it be completely impractical?

Shanna

Notes
Steps
1: 43C - 15m
2: 52C - 10m
3: 62C - 25m
4: 71C - 25m
5: 78C - 05M

[Partridge9]

This is what we did on the day !

Just mash at 67C if your doing a single infusion mash.

If you really want to go mental try a triple decoction mash -

basically that involves removing a set volume of wort and boiling it, then adding it back - this jumps the temp to the next step - repeat this three times.
it was done in the day when thermometers weren't around - your mash time will take about 3 hours - its mental.
I tried it once - it was a complete and utter waste of time (in my opinion!)

[Ciderhead]

I assume this stepped approach was done using spiedel?

How would somebody do this with a mash tun or would it be completely impractical?

Shanna

Step temps using standard mash tun easily done with herms

[Partridge9]

Guys

Both of these beers now at 1010 / 1011 hitting the brakes on the hefe (temp to 5C)
will be dry hopping the SHPA with cascade over the next couple of days

Aim to keg both 27th.