Both brews are from the book "Brewing Classic Styles" by Jamil Zainasheff and John Palmer. This is a great recipe book and I have really enjoyed the beers I have brewed from it. These beers tend to be real crowd pleasers too, which can be both a good and a bad thing, I love to have people taste my beer but I hate seeing it disappear in a night or two.
Anyhow, the first beer is the American Pale Ale from "Brewing Classic Styles". This is a big beer, with an OG of 1.056, and should end up at about 5.7% abv. It's hoppy too, with 60 grams of hops in the last 10 minutes. There's no crystal malt in this one, with Munich and Victory providing a biscuity background. I also changed my water treatment a bit, based on a suggested bitter ale profile from perfectpint . 1tsp Gypsum, 1tsp Calcium Chloride, and a half tsp Epsom salts. Here's the recipe I used (slightly modified from the original):
Recipe Specifics
----------------
Batch Size (L): 22.50 Wort Size (L): 22.50
Total Grain (kg): 5.98
Anticipated OG: 1.057 Plato: 14.11
Anticipated SRM: 6.8
Anticipated IBU: 40.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 26.47 L
Pre-Boil Gravity: 1.049 SG 12.08 Plato
Grain/Extract/Sugar
% Amount Name Origin --------------------------------------------------------------
84.8 5.07 kg. Joe White Pale Ale Malt (2-row)
3.8 0.23 kg. Joe White Wheat Malt
5.7 0.34 kg. Breiss Victory Malt
5.7 0.34 kg. Joe White Munich Malt I
Hops
Amount Name Form Alpha IBU BoilTime
------------------------------------------------------------------
20.00 g. Magnum Pellet 12.10 34.1 60 min.
14.18 g. Cascade Pellet 5.75 2.3 10 min.
14.18 g. Centennial Pellet 10.50 4.2 10 min.
14.18 g. Cascade Pellet 5.75 0.0 0 min.
14.18 g. Centennial Pellet 10.50 0.0 0 min.
Yeast
-----
WYeast 1272 American Ale II
I hit all the numbers on this one, which I was really happy about because it can be difficult to get consistent efficiency with bigger beers with the brew in a bag system. To aid me in this I did a mash out at 75, which I wouldn't usually do. I tested the PH with my now properly calibrated ph tester, and the mash ph was 5.4.
 |
| My pH tester, used in anger for the first time |
I chilled after a 10 minute whirlpool and pitched a starter of WY1272. I've got the fermenting fridge set to 18.
The second beer of the day was the Kolsch from "Brewing Classic Styles". I brewed this last year and really liked it. At that time I had managed to get my hands on some White Labs WLP029 Kolsch yeast, which I really like. White Labs yeast is hard to get here in Melbourne, with Wyeast being dominant. When cleaning out some old bottles last week I found six bottles of last years Kolsch, which to be honest didn't taste great, but had a good layer of yeast in the bottom. I got this fired up in a weak starter and I've been stepping it up.
Here's the Kolsch recipe:
Recipe Specifics
----------------
Batch Size (L): 22.50 Wort Size (L): 19.00
Total Grain (kg): 4.90
Anticipated OG: 1.047 Plato: 11.67
Anticipated SRM: 2.8
Anticipated IBU: 23.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.03 L
Pre-Boil Gravity: 1.036 SG 9.12 Plato
Grain/Extract/Sugar
% Amount Name ------------------------------------------------------
95.4 4.67 kg. Joe White Pilsener
4.6 0.23 kg. Joe White Vienna Malt
Hops
Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------------
43.00 g. Mt. Hood Pellet 3.90 23.8 60 min.
Yeast
-----
White Labs WLP029 German Ale/Kolsch
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