Next week I’m planning to brew around 70 liters of homebrew in two batches. The first batch will be some kind of a ‘kitchen sink’ Amber Ale, i.e. a batch similar to the Brown Ale I brewed last April, where I try to use up as many opened malt bags, hop bags and expiring yeast vials as possible. I’m aiming for about 33 liters of Amber Ale wort, which will be split into three smaller 16L vessels. Each vessel will then get its own yeast: WLP007 Dry English Ale, WLP090 San Diego Super Yeast, and my recently cultured Conan yeast. To further experiment with different ingredient combinations, I might dry-hop all three vessels with different types of hops. The recipe is quite hop forward, with loads of late hop additions to hopefully keep the bitterness down while keeping the hop flavors up. This should hopefully result in some tasty and different amber ales from the same wort batch. The proposed recipe is:

Recipe: 3X Red Ale
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 43 l
Post Boil Volume: 38.5 l
Batch Size (fermenter): 33.00 l   
Bottling Volume: 31.00 l
Estimated OG: 1.060 SG
Estimated Color: 34.2 EBC
Estimated IBU: 37.7 IBUs
Brewhouse Efficiency: 60.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt           Name                                     Type      #    %/IBU         
8.000 kg      Pale Ale (2-row) (6.0 EBC)               Grain     1    73.4 %        
1.200 kg      Crystal Malt - 60L (Thomas Fawcett) (118 Grain     2    11.0 %        
0.800 kg      Munich (20.0 EBC)                        Grain     3    7.3 %         
0.800 kg      Vienna (8.0 EBC)                         Grain     4    7.3 %         
0.100 kg      Chocolate Malt (Thomas Fawcett) (1000.8  Grain     5    0.9 %         

10.00 g       Chinook [13.00 %] - Boil 60.0 min        Hop       6    8.7 IBUs      
25.00 g       Amarillo Gold [8.50 %] - Boil 10.0 min   Hop       7    5.2 IBUs      
25.00 g       Citra [12.00 %] - Boil 10.0 min          Hop       8    7.3 IBUs      
25.00 g       Columbus (Tomahawk) [14.00 %] - Boil 10. Hop       9    8.5 IBUs      
25.00 g       Simcoe [13.00 %] - Boil 10.0 min         Hop       10   7.9 IBUs      
50.00 g       Amarillo Gold [8.50 %] - Aroma Steep 60. Hop       11   0.0 IBUs      
50.00 g       Citra [12.00 %] - Aroma Steep 60.0 min   Hop       12   0.0 IBUs      
50.00 g       Columbus (Tomahawk) [14.00 %] - Aroma St Hop       13   0.0 IBUs      
50.00 g       Simcoe [13.00 %] - Aroma Steep 60.0 min  Hop       14   0.0 IBUs      

1.0 pkg       Conan [35.49 ml]                         Yeast     15   -             
1.0 pkg       Dry English Ale (White Labs #WLP007) [35 Yeast     16   -             
1.0 pkg       San Diego Super Yeast (White Labs #WLP09 Yeast     17   -             
									

 

The second beer for next week will be an approximately 40 liter batch of American Pale Ale (will really try to push the limits of our 50L brew kettle), that I’m brewing as a ‘celebration beer’ for March, when I will submit my Master’s Thesis and hopefully graduate. The beer is slightly inspired by Firestone Walker’s amazing Pale 31, and am hoping to brew something light, drinkable and balanced, yet still with a hoppy aroma and flavor. If I brew this next week, it should be just perfect in two months time. The recipe is:

Recipe: M.Sc. Pale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 50 l
Post Boil Volume: 45.5 l
Batch Size (fermenter): 40.00 l   
Bottling Volume: 38.00 l
Estimated OG: 1.047 SG
Estimated Color: 13.1 EBC
Estimated IBU: 13.4 IBUs
Brewhouse Efficiency: 60.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt           Name                                     Type      #    %/IBU         
8.250 kg      Pale Ale (2-row) (6.0 EBC)               Grain     1    80.5 %        
1.144 kg      Munich (20.0 EBC)                        Grain     2    11.2 %        
0.440 kg      Cara-Pils/Dextrine (3.9 EBC)             Grain     3    4.3 %         
0.290 kg      Pale Malt, Maris Otter (Thomas Fawcett)  Grain     4    2.8 %         
0.087 kg      Crystal Malt - 60L (Thomas Fawcett) (118 Grain     5    0.8 %         
0.034 kg      Crystal 150 (170.0 EBC)                  Grain     6    0.3 %         

15.00 g       Fuggles [4.50 %] - Boil 90.0 min         Hop       7    4.5 IBUs      
12.00 g       Chinook [13.00 %] - Boil 30.0 min        Hop       8    7.5 IBUs      
6.00 g        Goldings, East Kent [5.00 %] - Boil 30.0 Hop       9    1.4 IBUs      
40.00 g       Cascade [5.50 %] - Aroma Steep 30.0 min  Hop       10   0.0 IBUs      
40.00 g       Centennial [10.00 %] - Aroma Steep 30.0  Hop       11   0.0 IBUs      
8.00 g        Fuggles [4.50 %] - Aroma Steep 30.0 min  Hop       12   0.0 IBUs      
8.00 g        Goldings, East Kent [5.00 %] - Aroma Ste Hop       13   0.0 IBUs      

1 pkg         English Ale (White Labs #WLP002) [35.49  Yeast     14   -             

11.50 g       Oak Cubes (Primary 7.0 days)             Flavor    15   -             
40.00 g       Cascade [5.50 %] - Dry Hop 5.0 Days      Hop       16   0.0 IBUs      
40.00 g       Centennial [10.00 %] - Dry Hop 5.0 Days  Hop       17   0.0 IBUs      
40.00 g       Chinook [13.00 %] - Dry Hop 5.0 Days     Hop       18   0.0 IBUs