Recipes

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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

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.

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.

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

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.

Ping Pong Pale

First Sparge

Fully automated brewing system using NodeJS