India Lager - Brew 03

India Lager

19/12/2010 

1gal in FV

1.5kg pale

100g cara

200g wheat

200g. sugar

Mashed at 65c one hour

Boil – calculated IBU are over 200!!

7-8 lt at about 1.060 before sugar

60min boil

60min 14g Columbus 17.5%

20min 14g each Columbus and Amarillo 8%

10min Irish moss

5min 14g. Amarillo

            42g. Columbus

Pitched collected yeast from Generation 3 Smoked Vienna Lager 02 at 14c

Temp set at 9c

 OG78~  - FG 1.0??

Shook to aerate

Double IPA - Brew 04

22.7 Lt

Total Grist 7.76kg

Total Hop 0.528kg

2.1g DWB

8 SRM

OG 1.073 FG 1.010-12

6.71 Low Colour Pale Malt

0.3Kg Munich Malt

0.3 Kg Cara (Crystal 10) Malt

0.45 Kg Sugar

 14 lt Tap water – 75c – Mash rest at 65-66c

Copper up with 6.5gal at aprox. 1.058 w/o sugar

90 min	70g Columbus	17.5AA	144 IBU
60min	45g N.Brewer	8.5	41
30min	28g N.Brewer 28g Amarillo	8.5 8.5	20 20
15min	Irish Moss	00	00
05min	75g Sorachi Ace 60g Columbus 28g Amarillo 450g. Sugar	14.5 17.5 8.5 00	23 23 5 00
Total	334g		327 IBU

Cooled to 19 – Shook and air stone pump.

Pitched aprox 250ml thick yeast slurry from BBF.

Aprox 1ml of Zink and 3t Youngs yeast nutrient.
Ferment at 19 for 72 hours then let it rise to 21 over ferment


1st Dry hops to be added to at 1.020 for 3days
28g. Sorachi Ace pellets
2nd Dry hops added for 5-7 days before cold crashing the beer and packaging 

100g. Amarillo

36g. Columbus 

50g. Sorachi Ace

Smoked Vienna Lager - Brew 02

Total Grist 3.65
Total Finished vol 12.5 lt
OG 1.050 FG 1.012
35IBU
Colour brown


1kg Vienna

1kg Munich

500g. Smoked

770g. Pale

12g. Brown

16g. Acid malt

10g. Black at sparge only

5lt 73c mash temp 59-62 - added 1lt 90+c to get the mash temp up to 64-67

12:00 heating belt on and wrapped in blanket

Mash run off at 13:45

17lt copper up @1.045

35ibu Tinseth

17g 75min Northern Brewer – 26ibu

14g 30min Hallertauer – 9ibu

3t Youngs yeast nutrient

2pinchs Youngs Irish moss

Post boil

14lt at 1.055

            (14x55=770)/15=51.33

Siphon into FV with 1lt frozen water block for cooling

12.5lt final volume in FV

1.050 in FV

Yeast slurry from G1-Vienna Lager 01

Aerated with stone and pump

Pitched yeast at 16.5c

Cooling set at 9c+-0.5 
Added 3 0.5" oak cubes once active fermentation started
6 days into ferment let the temp rise to 12c tell terminal gravity.