Sunday, 31 May 2020

NEW RECIPE No 17 !

Hi All ,
            Hope you`re all safe and well , here`s anothercracking simple recipe for Homebrewers and Blog Readers in Australia , with All Aussie ingredients !!
If anyone can help out with photos of old brewing records , Please pop me an e mail to : beerhistorybloke@gmail.com

Cheers Guys ,

Edd

Recipe : C Edd Mather 2020 All Rights Reserved

                                                            No : 17
                            Monday  1 St June 2020
      Original Gravity: 1.042 C V Gravity: 1.016 Racking Gravity: 1.009.5 Final Gravity: 1.007
                                                         I B U : 20   A B V :  5.75 %
                               MALT
Barrett - Burston Malthttps://bbmalt.com.au
30  % Border Pale Ale @ 3.3 ebc
35 %  Vienna Malt
30  %  Pale Ale Malt @ 3.3 ebc
  3  %  Cara Malt
  2  %  Wheat Malt
              Pre  Mash , Mashing & Liquor
Use a Munich type brewing Liquor , and Pre Mash @ 62 c For 40 Minutes @ 2.5 L/Kg before mashing in as follows ,
Mash for 1 Hour at 68 c AT 2.5 L/Kg then slowly open the Mash Tun Valve and return any turbid 1 St Runnings over the top of the mash until a
                BRIGHT AND CLEAR WORT IS CONSISTENTLY FLOWING
Then Cast to the copper .
                              SPARGING
Sparge at Clear Wort Point + 10 Minutes at 3.5 L/Kg @ 70 c UNTIL a  Gravity of 1.004 has been reached , then CLOSE THE MASH TUN VALVE OFF , AND COLLECT WORT IN COPPER .
At Collection in the Copper from the Mash Tun , Liquor Back
WITH BREWING LIQUOR , NOT WATER , To 1.039.5 and then BOIL LID OFF UNTIL AT
1.040.
                               COPPER 
A 1 1/4 Hour Boil ON HOPS , 1 St @ Let Off - 75 Minutes @ 1.040 , then ant Let Off - 50 @ 1.042 , and at Let Off - 30 , Liquor Back to 1.026 and add 1.012 = 30.1 % of CANE SUGAR ,
Color as your choice and THOROUGHLY dissolve before adding the 3 Rd Charge @ Let Off -25 Minutes . At Let Off - 15 , Ensure Gravity is NO GREATER THAN 1.037.5 - 1.037
( Liquor Back as above ) and add the Copper Finings . Stand 1/2 Hour at Let Off before
COOLING TO PITCHING HEAT AS SOON AS POSSIBLE .
                                 HOPS
I Heartily reccomend the excellent range of products from @ https://www.ellersliehop.com.au
1  St Charge @ 1.040 = Tettnanger 6 ibu
2 Nd Charge @ 1.042 = Tettnanger 6 ibu , Goldings 2 ibu
3 Rd Charge @ 1.038 = Goldings 2 , Aus. Cluster 4 ibu
MATURATION VESSEL HOPS @ g/ Barrel Litre
Saazer @ 0.50 g/ Litre , Melba @ 0.30 g/Litre , Aus.Cluster @ 0.25 g/Litre

                                                             YEAST
Pitch With 2 g WEIGHT , Per Barrel Litre OF A LIVE YEAST BARM / ACTIVE STARTER
@ 14 c /of : https://www.whitelabs.com/yeast-bank/wlp059-melbourne-ale-yeast .

                         ATTENUATION
DAY      Hour     Heat     Gravity                       REMARKS
   1            P           14       1.040
   2            M          15       1.038
                 E           16       1.032
   3           M           18       1.028
                E            18        1.024
  4           M            18        1.020  Drop To a CLEARING VESSEL / 2 Nd Fermenting Vessel
               E              14       1.014.5
  5           M             13       1.014.25
               E               12       1.014 Drop TO MATURATION VESSEL ON HOPS
Mature at 12 - 14 c for 4 - 5 Days , Then Mature at 10 c Until at 1.009.5 , then drop to another / Seperate vessel OFF HOPS , AND PRIME with 1.002 each of Malt Extract and a Cane Sugar Solution , From EG 1.007.25 , To 1.011.25 and allow the vessel to 14 - 15 c , Then at 1.009.5 Rack and Fine the DRAUGHT BEER and stand at 14 c 5 - 6 days , ( 2 Days @ 16 - 20 c Max ) then CELLAR FOR 3 Weeks @ 10 c before rolling well and stillaging at 10 c for 6 - 7 days , then vent excess pressure totally and allow to clear and condition for 24 - 36 hours before Q.C .
                              BOTTLING
Take from the Maturation Vessel as per the draught version , But allow to 15 c AFTER PRIMING , STILLAGE THE BOTTLING VESSEL BEFORE ALLOWING TO 14 - 15 c , then Bottle at 1.009.5 and stand 1 week @ 13 - 14 c , or 2 - 3 Days @ 16 - 20 c before CELLARING 1 1/2 Months at 10 c
Then stand 1 week at 10 - 12 c Before Q.C

Cheers All , Happy Brewing

Edd

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