peterkevindavis.com

Summer APA

Dates

Date Brewed:	26 Nov 2011	Date Fermented:	27 Nov 2011
Date Kegged:	4 Dec 2011	Date Ready:	5 Dec 2011

Selected Style and BJCP Guidelines

10A-American Ale-American Pale Ale

Minimum OG:	11.2 Plato	Maximum OG:	14.7 Plato
Minimum FG:	2.6 Plato	Maximum FG:	3.8 Plato
Minimum IBU:	30 IBU	Maximum IBU:	45 IBU
Minimum Color:	5.0 SRM	Maximum Color:	14.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	30.00 l	Actual Wort Volume Before Boil:	29.00 l
Target Wort Volume After Boil:	25.00 l	Actual Wort Volume After Boil:	25.00 l
Target Volume Transferred:	21.00 l	Actual Volume Transferred:	21.00 l
Target Volume At Pitching:	20.00 l	Actual Volume At Pitching:	21.00 l
Target Volume Of Finished Beer:	19.00 l	Actual Volume Of Finished Beer:	19.00 l
Target Pre-Boil Gravity:	9.8 Plato	Actual Pre-Boil Gravity:	11.0 Plato
Target OG:	11.7 Plato	Actual OG:	13.0 Plato
Target FG:	2.9 Plato	Actual FG:	2.8 Plato
Target Apparent Attenuation::	74.9 %	Actual Apparent Attenuation:	78.4 %
Target ABV:	4.7 %	Actual ABV:	5.5 %
Target ABW:	3.7 %	Actual ABW:	4.3 %
Target IBU (using Rager):	41.7 IBU	Actual IBU:	41.7 IBU
Target Color (using Morey):	3.1 SRM	Actual Color:	3.1 SRM
Target Mash Efficiency:	75.0 %	Actual Mash Efficiency:	81.8 %
Target Fermentation Temp:	18 degC	Actual Fermentation Temp:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
German Pilsner Malt	4.000 kg	80.0 %	1.7	In Mash/Steeped
German Vienna Malt	1.000 kg	20.0 %	1.2	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
Australian Galaxy	12.5 %	20 g	27.7	Bagged Whole Hops	60 Min From End
Australian Galaxy	12.5 %	20 g	8.2	Bagged Pellet Hops	15 Min From End
Australian Galaxy	12.5 %	20 g	5.7	Bagged Pellet Hops	5 Min From End
Australian Galaxy	12.5 %	30 g	0.0	Bagged Whole Hops	At turn off

Other Ingredients

Ingredient	Amount	When

Yeast

Wyeast 1056-American Ale

Water Profile

Target Profile:	No Water Profile Chosen
Mash pH:	5.2
pH Adjusted with:	Unadjusted

Total Calcium (ppm):	0	Total Magnesium (ppm):	0
Total Sodium (ppm):	0	Total Sulfate (ppm):	0
Total Chloride(ppm):	0	Total Bicarbonate (ppm):	0

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Step Infusion (66C/151F) w/Mash Out

Step Type	Temperature	Duration
Rest at	66 degC	60
Raise to and Mash out at	77 degC	10

Mash Notes

Mashed 23L @ 64ºC 10L near boiling for mashout

Boil Notes

90 min boil All late hops added in cube (ie 70g, might have been 80g) Cube was chilled in the bath tub than placed in the fridge over night

Fermentation Notes

18ºC for first 48 hours 20ºC for rest of ferment

Packaging Notes

2ºC cold conditioning for 2 days Kegged

Tasting Notes

Perfect bitterness

Pilsner

Pils Lager

Dates

Date Brewed:	19 Mar 2011	Date Fermented:	21 Mar 2011
Date Kegged:	10 Apr 2011	Date Ready:	17 Apr 2011

Selected Style and BJCP Guidelines

2A-Pilsner-German Pilsner (Pils)

Minimum OG:	11.0 Plato	Maximum OG:	12.4 Plato
Minimum FG:	2.1 Plato	Maximum FG:	3.3 Plato
Minimum IBU:	25 IBU	Maximum IBU:	45 IBU
Minimum Color:	2.0 SRM	Maximum Color:	5.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	30.00 l	Actual Wort Volume Before Boil:	30.00 l
Target Wort Volume After Boil:	25.00 l	Actual Wort Volume After Boil:	25.00 l
Target Volume Transferred:	21.00 l	Actual Volume Transferred:	21.00 l
Target Volume At Pitching:	20.00 l	Actual Volume At Pitching:	21.00 l
Target Volume Of Finished Beer:	19.00 l	Actual Volume Of Finished Beer:	19.00 l
Target Pre-Boil Gravity:	9.8 Plato	Actual Pre-Boil Gravity:	10.5 Plato
Target OG:	11.7 Plato	Actual OG:	12.0 Plato
Target FG:	2.9 Plato	Actual FG:	-No Record-
Target Apparent Attenuation::	74.9 %	Actual Apparent Attenuation:	99.8 %
Target ABV:	4.7 %	Actual ABV:	6.4 %
Target ABW:	3.7 %	Actual ABW:	5.1 %
Target IBU (using Rager):	31.4 IBU	Actual IBU:	31.4 IBU
Target Color (using Morey):	2.5 SRM	Actual Color:	2.5 SRM
Target Mash Efficiency:	75.0 %	Actual Mash Efficiency:	80.7 %
Target Fermentation Temp:	18 degC	Actual Fermentation Temp:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
German Pilsner Malt	5.000 kg	100.0 %	2.2	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
German Perle	8.5 %	40 g	28.4	Bagged Pellet Hops	35 Min From End
German Hallertauer Hersbrucker	6.2 %	15 g	3.1	Bagged Pellet Hops	15 Min From End
German Hallertauer Hersbrucker	6.2 %	15 g	0.0	Bagged Pellet Hops	At turn off

Other Ingredients

Ingredient	Amount	When

Yeast

Wyeast 2042-Danish Lager

Water Profile

Target Profile:	No Water Profile Chosen
Mash pH:	5.2
pH Adjusted with:	Unadjusted

Total Calcium (ppm):	0	Total Magnesium (ppm):	0
Total Sodium (ppm):	0	Total Sulfate (ppm):	0
Total Chloride(ppm):	0	Total Bicarbonate (ppm):	0

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Step Infusion (64C/147F)

Step Type	Temperature	Duration
Rest at	64 degC	60

Oktober

First attempt at a lager and it has gone pretty well

Dates

Date Brewed:	6 Jan 2011	Date Fermented:	12 Jan 2011
Date Kegged:	27 Jan 2011	Date Ready:	10 Feb 2011

Selected Style and BJCP Guidelines

3B-European Amber Lager-Oktoberfest/Marzen

Minimum OG:	12.4 Plato	Maximum OG:	14.0 Plato
Minimum FG:	3.1 Plato	Maximum FG:	4.1 Plato
Minimum IBU:	20 IBU	Maximum IBU:	28 IBU
Minimum Color:	7.0 SRM	Maximum Color:	14.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	30.00 l	Actual Wort Volume Before Boil:	30.00 l
Target Wort Volume After Boil:	24.00 l	Actual Wort Volume After Boil:	24.00 l
Target Volume Transferred:	21.00 l	Actual Volume Transferred:	21.00 l
Target Volume At Pitching:	21.00 l	Actual Volume At Pitching:	21.00 l
Target Volume Of Finished Beer:	19.00 l	Actual Volume Of Finished Beer:	19.00 l
Target Pre-Boil Gravity:	10.8 Plato	Actual Pre-Boil Gravity:	10.1 Plato
Target OG:	13.4 Plato	Actual OG:	12.0 Plato
Target FG:	3.3 Plato	Actual FG:	-No Record-
Target Apparent Attenuation::	74.9 %	Actual Apparent Attenuation:	99.8 %
Target ABV:	5.4 %	Actual ABV:	6.4 %
Target ABW:	4.3 %	Actual ABW:	5.1 %
Target IBU (using Rager):	13.9 IBU	Actual IBU:	13.9 IBU
Target Color (using Morey):	8.9 SRM	Actual Color:	8.9 SRM
Target Mash Efficiency:	80.0 %	Actual Mash Efficiency:	74.7 %
Target Fermentation Temp:	10 degC	Actual Fermentation Temp:	10 degC

Fermentables

Ingredient	Amount	%	MCU	When
German Pilsner Malt	2.000 kg	38.5 %	0.9	In Mash/Steeped
German Munich Malt	1.800 kg	34.6 %	3.4	In Mash/Steeped
German Vienna Malt	1.000 kg	19.2 %	1.2	In Mash/Steeped
German CaraMunich III	0.400 kg	7.7 %	7.9	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
German Hallertauer Hersbrucker	2.3 %	60 g	13.9	Bagged Pellet Hops	40 Min From End
German Hallertauer Hersbrucker	2.3 %	20 g	0.0	Bagged Pellet Hops	At turn off

Yeast

Wyeast 2042-Danish Lager

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Step Infusion (66C/151F) w/Mash Out

Step Type	Temperature	Duration
Rest at	66 degC	60
Raise to and Mash out at	77 degC	10

Tasting Notes

Very tasty after a few weeks lagering in the keg. Was only lagered for a week before kegging sothe slow drinking was definitely good for the beer

BIAB 9: Monkey APA

This is a slight revision of the Little creatures clone. The grain bill has been simplified and the Saaz B hops have been added in

Dates

Date Brewed:	5 Dec 2010	Date Fermented::	20 Dec 2010
Date Kegged:	4 Jan 2011	Date Ready:	11 Jan 2011

Selected Style and BJCP Guidelines

10A-American Ale-American Pale Ale

Minimum OG:	11.2 Plato	Maximum OG:	14.7 Plato
Minimum FG:	2.6 Plato	Maximum FG:	3.8 Plato
Minimum IBU:	30 IBU	Maximum IBU:	45 IBU
Minimum Color:	5.0 SRM	Maximum Color:	14.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	30.00 l	Actual Wort Volume Before Boil:	30.00 l
Target Wort Volume After Boil:	24.00 l	Actual Wort Volume After Boil:	24.00 l
Target Volume Transferred:	21.00 l	Actual Volume Transferred:	21.00 l
Target Volume At Pitching:	21.00 l	Actual Volume At Pitching:	21.00 l
Target Volume Of Finished Beer:	19.00 l	Actual Volume Of Finished Beer:	19.00 l
Target Pre-Boil Gravity:	9.8 Plato	Actual Pre-Boil Gravity:	9.5 Plato
Target OG:	12.1 Plato	Actual OG:	12.0 Plato
Target FG:	3.2 Plato	Actual FG:	-No Record-
Target Apparent Attenuation::	73.9 %	Actual Apparent Attenuation:	99.8 %
Target ABV:	4.8 %	Actual ABV:	6.4 %
Target ABW:	3.8 %	Actual ABW:	5.1 %
Target IBU (using Rager):	31.5 IBU	Actual IBU:	31.5 IBU
Target Color (using Morey):	3.2 SRM	Actual Color:	3.2 SRM
Target Mash Efficiency:	75.0 %	Actual Mash Efficiency:	72.7 %
Target Fermentation Temp:	18 degC	Actual Fermentation Temp:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
German Pilsner Malt	4.000 kg	80.0 %	1.8	In Mash/Steeped
German Vienna Malt	1.000 kg	20.0 %	1.2	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
NZ B Saaz	8.6 %	10 g	8.7	Bagged Pellet Hops	40 Min From End
US Cascade	5.0 %	10 g	5.1	Bagged Pellet Hops	40 Min From End
NZ B Saaz	8.6 %	30 g	11.3	Bagged Pellet Hops	20 Min From End
US Cascade	5.0 %	30 g	6.5	Bagged Pellet Hops	20 Min From End
NZ B Saaz	8.6 %	40 g	0.0	Bagged Pellet Hops	At turn off
US Cascade	5.0 %	40 g	0.0	Bagged Pellet Hops	At turn off

Yeast

Wyeast 1272-American Ale II

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Step Infusion (65C/149F)

Step Type	Temperature	Duration
Rest at	65 degC	60

BIAB 8: Galaxy Pale Ale

Dates

Date Brewed:	23 Oct 2010	Date Racked:	23 Oct 2010
Date Packaged:	23 Oct 2010	Date Ready:	23 Oct 2010

Selected Style and BJCP Guidelines

10A-American Ale-American Pale Ale

Minimum OG:	11.2 Plato	Maximum OG:	14.7 Plato
Minimum FG:	2.6 Plato	Maximum FG:	3.8 Plato
Minimum IBU:	30 IBU	Maximum IBU:	45 IBU
Minimum Color:	5.0 SRM	Maximum Color:	14.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	30.00 l	Actual Wort Volume Before Boil:	30.00 l
Target Wort Volume After Boil:	24.00 l	Actual Wort Volume After Boil:	25.00 l
Target Volume Transferred:	21.00 l	Actual Volume Transferred:	21.00 l
Target Volume At Pitching:	21.00 l	Actual Volume At Pitching:	21.00 l
Target Volume Of Finished Beer:	19.00 l	Actual Volume Of Finished Beer:	19.00 l
Target Pre-Boil Gravity:	10.5 Plato	Actual Pre-Boil Gravity:	11.0 Plato
Target OG:	13.1 Plato	Actual OG:	13.0 Plato
Target FG:	3.4 Plato	Actual FG:	-No Record-
Target Apparent Attenuation::	74.0 %	Actual Apparent Attenuation:	99.8 %
Target ABV:	5.2 %	Actual ABV:	6.9 %
Target ABW:	4.1 %	Actual ABW:	5.5 %
Target IBU (using Rager):	13.3 IBU	Actual IBU:	12.8 IBU
Target Color (using Morey):	5.1 SRM	Actual Color:	5.1 SRM
Target Mash Efficiency:	75.0 %	Actual Mash Efficiency:	78.3 %
Target Fermentation Temp:	18 degC	Actual Fermentation Temp:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
Australian Traditional Ale Malt	4.500 kg	81.8 %	5.3	In Mash/Steeped
Australian Wheat Malt	1.000 kg	18.2 %	0.7	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
Australian Galaxy	14.0 %	10 g	10.0	Bagged Pellet Hops	30 Min From End
Australian Galaxy	14.0 %	10 g	3.3	Bagged Pellet Hops	5 Min From End
Australian Galaxy	14.0 %	15 g	0.0	Bagged Pellet Hops	At turn off
Australian Galaxy	14.0 %	30 g	0.0	Bagged Pellet Hops	Dry-Hopped

Other Ingredients

Ingredient	Amount	When

Yeast

Wyeast 1272-American Ale II

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Step Infusion (66C/151F) w/Mash Out

Step Type	Temperature	Duration
Rest at	66 degC	60
Raise to and Mash out at	77 degC	10

Mash Notes

Forgot to mashout, 75C water in seperate pot and dunk sparged, then 3L hot tap water sparged over the top of the bag

Fermentation Notes

Dry hopped at fermentation temps with 40g of galaxy

Tasting Notes

This has come out super cloudy, not sure what the cause of this was. Could be the wheat malt?

BIAB 7: Little Cirtus Bright ALe

Thought i'd try my hand at another APA after a previous failed atempt. I took inspiration from a recipe found on the internet (AussieHomeBrewers) that was itself meant to be a clone of Little Creatures Pale Ale.
After changing the hop schedule slightly, and using yeast i had on hand, the recipe that was brewed is shown below.

Dates

Date Brewed:	2 Oct 2010	Date Racked:	2 Oct 2010
Date Packaged:	23 Oct 2010	Date Ready:	23 Oct 2010

Selected Style and BJCP Guidelines

10A-American Ale-American Pale Ale

Minimum OG:	11.2 Plato	Maximum OG:	14.7 Plato
Minimum FG:	2.6 Plato	Maximum FG:	3.8 Plato
Minimum IBU:	30 IBU	Maximum IBU:	45 IBU
Minimum Color:	5.0 SRM	Maximum Color:	14.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	30.00 l	Actual Wort Volume Before Boil:	27.00 l
Target Wort Volume After Boil:	24.00 l	Actual Wort Volume After Boil:	24.00 l
Target Volume Transferred:	21.00 l	Actual Volume Transferred:	21.00 l
Target Volume At Pitching:	21.00 l	Actual Volume At Pitching:	21.00 l
Target Volume Of Finished Beer:	19.00 l	Actual Volume Of Finished Beer:	19.00 l
Target Pre-Boil Gravity:	9.6 Plato	Actual Pre-Boil Gravity:	12.0 Plato
Target OG:	12.0 Plato	Actual OG:	14.5 Plato
Target FG:	3.0 Plato	Actual FG:	2.5 Plato
Target Apparent Attenuation::	74.9 %	Actual Apparent Attenuation:	82.7 %
Target ABV:	4.8 %	Actual ABV:	6.5 %
Target ABW:	3.8 %	Actual ABW:	5.1 %
Target IBU (using Rager):	33.3 IBU	Actual IBU:	33.3 IBU
Target Color (using Morey):	3.6 SRM	Actual Color:	3.6 SRM
Target Mash Efficiency:	75.0 %	Actual Mash Efficiency:	84.6 %
Target Fermentation Temp:	18 degC	Actual Fermentation Temp:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
Australian Export Pilsner Malt	3.500 kg	68.6 %	1.9	In Mash/Steeped
German Vienna Malt	1.000 kg	19.6 %	1.2	In Mash/Steeped
German Caramel Pils	0.300 kg	5.9 %	0.2	In Mash/Steeped
Australian Wheat Malt	0.300 kg	5.9 %	0.2	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
US Cascade	4.5 %	20 g	10.1	Bagged Pellet Hops	45 Min From End
US Citra	11.1 %	10 g	12.4	Bagged Pellet Hops	45 Min From End
US Cascade	4.5 %	30 g	5.9	Bagged Pellet Hops	20 Min From End
US Citra	11.1 %	10 g	4.8	Bagged Pellet Hops	20 Min From End
US Cascade	4.5 %	40 g	0.0	Bagged Pellet Hops	At turn off
US Citra	11.1 %	30 g	0.0	Bagged Pellet Hops	At turn off

Yeast

DCL US-05 (formerly US-56) SafAle

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Step Infusion (65C/149F)

Step Type	Temperature	Duration
Rest at	65 degC	60

Tasting Notes

Fairly decent beer, the citra and cascade may not have been the best balance but was never the less a good combination. I almost forgot to dry hop this and aded the hops to the keg, this almost ended in disaster when the keg's dip tube got blocked! Quick google and seeing that i could connect the gas to the Beer Out post and i was back on track.
The next time i brew this, or a similar styled beer i will try a liquid yeast, most probably wyeast 1056 or wyeast 1272, both American Ale yeasts. I think this will add something i can't get from the other ingredients.

BIAB 6: Northern English Brown Ale

Recipe:

3.5Kg Maris Otter Pale Malt
0.35Kg Crystal Malt
0.10Kg Chocolate Malt
0.10Kg Wheat Malt
40g East Kent Goldings @ 60min
30g East Kent Goldings @ 0min (Cube Addition)
Wyeast 1084 (Irish Ale)

5th June, 2010

Seemed to go pretty well on brew day. No major issues. Remembered this time to add the whirlfloc and did a small whirlpool. This dropped out a lot of shit from the wort. Will be doing this all brews from now on, providing i remember!

8th June, 2010

Pitched this yeast, set fermentation fridge for 16. Fingers crossed

5th August, 2010

Ok, so after a long fermentation and a decent bottle conditioning, finally tasted. This came out so tasty, possibly a little dark and slightly roasted. But all in all a nice ale. The marris otter malt shines through nicely, definitely spend the extra for quality malts in the future.

BIAB 5: Brown Porter

Recipe:

4.3Kg Traditional Pale Ale Malt
0.45Kg Brown Malt
0.3Kg Crystal Malt
0.25Kg Chocolate Malt
35g Fuggles @ 60min
25g Fuggles @ 0min (Cube Addition)
Wyeast 1084 (Irish Ale)

3rd May, 2010

Hitting my numbers seems impossible. Boil was slightly less powerful due to the colder weather. This left me with more wort in to the cube than i should of had. Not a bad problem to have I will add. Ended up with a gravity of 1051 (aiming for 1047).

Forgot to add whirlfloc! Hopefully as this is a darker beer it will be less noticeable also rushed this beer out of the kettle in to the cube so I think it could be quite cloudy. Oh well.

6th June, 2010

Bottled, had a few issues while bottling this but they were offset by how bloody good this tasted out of the fermenter! Be drinking this as soon as its carbed.

BIAB 4: SMaSH APA

Simple. Thats the plan with this brew.

Recipe (courtesy of paddo):

6Kg Traditional Pale Ale Malt
30g Cascade @ 45min
15g Cascade @ 10min
Safale US-05 Ale Yeast

15th January, 2010

Put this brew down. Slightly longer mashout and a bit of patience seemed to raise the efficiency on this one by quite a lot. Will try to repeat this on the next brew. There were quite a few first in this brew, so it will be hard to determine what in my last attempts was causing most of the problems. No chill cube (ah no more chilling in kettle). First for whirlfloc. New sanitiser.

OG: 1064 (aiming for 1054)

Came up a couple of litres short though, so this explains some of the higher gravity

2nd May, 2010

Been SO lazy. Finally got this in to the fermenter today. Set at 16 degrees. Will dry hop with 20g Cascade in a couple of days

14th May, 2010

Bottled. This tasted fantastic out of the fermenter even though i forgot to dry hop it. Lacked a little of the hop aroma an APA should have, but enough flavour to hopefully make up for it.

BIAB: Lessons Learnt

I am almost certain that the lessons i have learnt while doing BIAB are down to me being extremely lazy and trying to cut too many corners as well as trying to do things as cheap as possible.

After losing three or four batches and cutting fewer corners each brew, i am almost at the stage where i may be able to drink something i’ve brewerd

So…

No Chilling in the kettle is a rubbish idea…. its not sealed, the beer is sitting on all the break material. It just shouldn’t be done
Temperature control is a must. It’s generally just way too hot to brew without it. Guaranteed to get a heat wave the second the beer touches the fermenter.
As ive said before, brewing AG without a thermometer is like flying blind. Use one!
Use a decent no rinse santiser. Its easy and cheap

From the list you can see i was just being lazy. Should have most of the laziness taken out of my brewing process now. We’ll see how the next batch goes.

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