Recipes - Brewnode

Duloch Cascade

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
4 L	60 min	140.4 IBUs	27.2 EBC	1.096	1.020	10.1 %
			Actuals	1.046	1.01	4.7 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Amber Ale	6 B	1.045 - 1.056	1.01 - 1.015	20 - 40	21.7 - 35.5	2.3 - 2.8	4.5 - 5.7 %

Fermentables

Name	Amount	%
Lager Malt	1.492 kg	88.18
CHÂTEAU CRYSTAL®	100 g	5.91
Caramalt	100 g	5.91

Hops

Name	Amount	Time	Use	Form	Alpha %
Cascade	50 g	60 min	Boil	Leaf	5.5

Yeast

Name	Lab	Attenuation	Temperature
American Ale (1056)	Wyeast Labs	75%	15.56°C - 22.22°C

Mash

Step	Temperature	Time
Mash In	65.56°C	75 min

Fermentation

Step	Time	Temperature
Primary	14 days	19.44°C
Aging	30 days	18.33°C

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My Little Dead Pony

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
25 L	60 min	82.7 IBUs	12.3 EBC	1.031	1.008	3.0 %
			Actuals	1.05	1.012	5.0 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	21 A	1.056 - 1.07	1.008 - 1.014	40 - 70	11.8 - 27.6	2.4 - 2.9	5.5 - 7.5 %

Fermentables

Name	Amount	%
Maris Otter Pale Ale	4 kg	84.21
Caramalt	450 g	9.47
Pale Crystal Malt	300 g	6.32

Hops

Name	Amount	Time	Use	Form	Alpha %
Citra	20 g	60 min	Boil	Pellet	14.2
Simcoe	20 g	60 min	Boil	Pellet	12
Citra	10 g	30 min	Boil	Pellet	14.2
Simcoe	10 g	30 min	Boil	Pellet	12
Citra	75 g	4 days	Dry Hop	Pellet	14.2
Mosaic (HBC 369)	62.5 g	4 days	Dry Hop	Pellet	12
Simcoe	50 g	4 days	Dry Hop	Pellet	12

Fermentation

Step	Time	Temperature
Primary	14 days	19.44°C
Aging	0 days	18.33°C

Notes

OG = 1050
On day 11.
Removed 5L pre dry hopping. I reckon this is about 1/3 ot total, so reduced dry hop amounts accordingly:
Simcoe = 30g
Citra = 64g which is 15g too much but used up all I had.
Mosaic = 25g which is 15g too little but compensates for extra citra.
FG=1012

Actual quantities
Dry Hopped = 6L => 20g/L. This seems to be about 10 times too much and twice as much as the original Dead Pony Club which is 10g/L.

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API APA

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
25 L	60 min	47.7 IBUs	13.7 EBC	1.037	1.009	3.7 %
			Actuals	1.046	1.01	4.7 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	18 B	1.045 - 1.06	1.01 - 1.015	30 - 50	9.9 - 19.7	2.3 - 3	4.5 - 6.2 %

Fermentables

Name	Amount	%
Maris Otter Pale Ale	5 kg	87.72
Pale Crystal Malt	700 g	12.28

Hops

Name	Amount	Time	Use	Form	Alpha %
Mosaic (HBC 369)	9 g	60 min	Boil	Pellet	12
Simcoe	9 g	60 min	Boil	Pellet	12
Mosaic (HBC 369)	9 g	30 min	Boil	Pellet	12
Simcoe	9 g	30 min	Boil	Pellet	12
Mosaic (HBC 369)	9 g	15 min	Boil	Pellet	12
Simcoe	9 g	15 min	Boil	Pellet	12
Mosaic (HBC 369)	9 g	0 min	Boil	Pellet	12
Simcoe	9 g	0 min	Boil	Pellet	12

Yeast

Name	Lab	Attenuation	Temperature
California Ale (WLP001)	White Labs	77%	20°C - 22.78°C

Fermentation

Step	Time	Temperature
Primary	14 days	19.44°C
Aging	30 days	18.33°C

Notes

Taste a bit off but I don't know what or why.

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Hop++

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
17 L	70 min	83.7 IBUs	9.6 EBC	1.049	1.013	4.7 %
			Actuals	1.04	1.015	3.3 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Blonde Ale	18 A	1.038 - 1.054	1.008 - 1.013	15 - 28	5.9 - 11.8	2.4 - 3	3.8 - 5.5 %

Fermentables

Name	Amount	%
Maris Otter Pale Ale	5 kg	98.62
Pale Crystal Malt	70 g	1.38

Hops

Name	Amount	Time	Use	Form	Alpha %
Mosaic (HBC 369)	9 g	70 min	Boil	Pellet	12
Simcoe	9 g	70 min	Boil	Pellet	12
Simcoe	10 g	60 min	Boil	Pellet	12
Mosaic (HBC 369)	9 g	40 min	Boil	Pellet	12
Simcoe	9 g	40 min	Boil	Pellet	12
Mosaic (HBC 369)	9 g	25 min	Boil	Pellet	12
Simcoe	9 g	25 min	Boil	Pellet	12
Mosaic (HBC 369)	9 g	0 min	Boil	Pellet	12
Citra	50 g	4 days	Dry Hop	Pellet	14.2

Fermentation

Step	Time	Temperature
Primary	14 days	19.44°C
Aging	30 days	18.33°C

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Black Hat

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
19 L	60 min	82.2 IBUs	61.4 EBC	1.051	1.014	4.8 %
			Actuals	1.06	1.026	4.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Specialty IPA	21 B	1.05 - 1.085	1.008 - 1.018	40 - 100	9.9 - 78.8	2.2 - 2.9	3 - 10 %

Fermentables

Name	Amount	%
Maris Otter Pale Ale	5.1 kg	86.41
Pale Crystal Malt	450 g	7.62
Carafa III	352 g	5.96

Hops

Name	Amount	Time	Use	Form	Alpha %
Simcoe	30 g	70 min	Boil	Pellet	12
Simcoe	15 g	40 min	Boil	Pellet	12
Simcoe	15 g	25 min	Boil	Pellet	12
Citra	46 g	4 days	Dry Hop	Pellet	14.2
Mosaic (HBC 369)	26 g	4 days	Dry Hop	Pellet	12

Yeast

Name	Lab	Attenuation	Temperature
East Coast Ale (WLP008)	White Labs	73%	20°C - 22.78°C

Fermentation

Step	Time	Temperature
Primary	14 days	19.44°C
Aging	30 days	18.33°C

Notes

The colour was actually more dark brown than black. This visually detracted at times from the taste. Needs more Carafa malt.

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Ping Pong Pale

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
18 L	60 min	30.5 IBUs	11.6 EBC	1.061	1.021	5.3 %
			Actuals	1.044	1.01	4.4 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	21 A	1.056 - 1.07	1.008 - 1.014	40 - 70	11.8 - 27.6	2.4 - 2.9	5.5 - 7.5 %

Fermentables

Name	Amount	%
Extra Pale Maris Otter (Crisp)	5 kg	81.97
Cara Gold	1 kg	16.39
Pale Crystal Malt	100 g	1.64

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	50 g	60 min	Boil	Pellet	5
Citra	80 g	2 days	Dry Hop	Pellet	14.2

Yeast

Name	Lab	Attenuation	Temperature
English Ale (WLP002)	White Labs	67%	18.33°C - 20°C

Mash

Step	Temperature	Time
Mash Step	67.78°C	60 min

Fermentation

Step	Time	Temperature
Primary	14 days	19.44°C
Aging	30 days	18.33°C

Notes

The intention was to get a bit more body in to the beer by adding more malt. This is why caragold as used. It provides the opportunity to add body to beer with little impact on colour.

The pH half way through the mash was 5.8.

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Cascade

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
23 L	60 min	68.7 IBUs	10.7 EBC	1.060	1.012	6.4 %
			Actuals	1.042	1.01	4.2 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	21 A	1.056 - 1.07	1.008 - 1.014	40 - 70	11.8 - 27.6	2.4 - 2.9	5.5 - 7.5 %

Fermentables

Name	Amount	%
Extra Pale Maris Otter (Crisp)	5 kg	74.63
Cara Gold	1 kg	14.93
Maris Otter Pale Ale	500 g	7.46
Pale Crystal Malt	200 g	2.99

Hops

Name	Amount	Time	Use	Form	Alpha %
Cascade	80 g	60 min	Boil	Leaf	5.5
Cascade	55 g	30 min	Boil	Leaf	5.5
Bramling Cross	50 g	15 min	Boil	Leaf	6
Citra	16 g	5 min	Boil	Pellet	14.2

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	4.00 g	30 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
California Ale (WLP001)	White Labs	77%	20°C - 22.78°C

Mash

Step	Temperature	Time
Mash In	65.56°C	75 min

Fermentation

Step	Time	Temperature
Primary	14 days	19.44°C
Aging	30 days	18.33°C

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