63: Ilkley Brown Ale

Recipe Overview

Wort Volume Before Boil:	7.00 l	Wort Volume After Boil:	5.00 l
Volume Transferred:	4.00 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	4.00 l	Volume Of Finished Beer:	4.00 l
Expected Pre-Boil Gravity:	1.004 SG	Expected OG:	1.043 SG
Expected FG:	1.010 SG	Apparent Attenuation:	74.9 %
Expected ABV:	4.2 %	Expected ABW:	3.3 %
Expected IBU (using Tinseth):	34.1 IBU	Expected Color (using Morey):	15.6 SRM
BU:GU ratio:	0.80	Approx Color:
Mash Efficiency:	75.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
UK Medium Crystal	0.050 kg	7.9 %	5.0	In Mash/Steeped
UK Munich Malt	0.050 kg	7.9 %	0.5	In Mash/Steeped
UK Chocolate Malt	0.030 kg	4.8 %	22.5	In Mash/Steeped
Extract - Light Dried Malt Extract	0.500 kg	79.4 %	2.5	Start Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
US Columbus(Tomahawk)	15.5 %	4 g	34.1	Loose Whole Hops	60 Min From End
US Simcoe	13.0 %	10 g	0.0	Loose Whole Hops	At turn off
US Centennial	8.5 %	10 g	0.0	Loose Whole Hops	At turn off
US Centennial	8.5 %	10 g	0.0	Loose Whole Hops	Dry-Hopped
US Columbus(Tomahawk)	15.5 %	10 g	0.0	Loose Whole Hops	Dry-Hopped
US Simcoe	13.0 %	10 g	0.0	Loose Whole Hops	Dry-Hopped

This was my entry in the Ilkely Brown Ale competition. Note that I completely ignored the gravity rule and thus meant that my arse was grass when it came the judging. This was the first (and only so far) time I repitched, using a washed sample of yeast from the Levitation Clone I did, which had a nice healthy pot of yeast from Thornbridge fermentors. This was okay, I've not really experienced many American Brown's so I wasn't quite sure what the style should have been like. I think I modified (or just copied) Janet's Brown for this as that seemed like as good a place to start as any. I was pleased, and it seemed to go down well, but once again I failed to photograph it.

62: J36

Recipe Overview

Wort Volume Before Boil:	8.00 l	Wort Volume After Boil:	5.00 l
Volume Transferred:	4.00 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	4.00 l	Volume Of Finished Beer:	4.00 l
Expected Pre-Boil Gravity:	1.035 SG	Expected OG:	1.065 SG
Expected FG:	1.010 SG	Apparent Attenuation:	84.3 %
Expected ABV:	7.4 %	Expected ABW:	5.8 %
Expected IBU (using Tinseth):	22.5 IBU	Expected Color (using Morey):	25.8 SRM
BU:GU ratio:	0.34	Approx Color:
Mash Efficiency:	60.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
Belgian Pilsen Malt	1.200 kg	73.2 %	3.2	In Mash/Steeped
UK Munich Malt	0.120 kg	7.3 %	1.1	In Mash/Steeped
Belgian Aromatic Malt	0.060 kg	3.7 %	1.9	In Mash/Steeped
Belgian Caramel Munich Malt 60	0.060 kg	3.7 %	6.0	In Mash/Steeped
Belgian Special B	0.060 kg	3.7 %	14.7	In Mash/Steeped
Sugar - Candi Sugar Dark	0.080 kg	4.9 %	36.7	Start Of Boil
Sugar - White Sugar/Sucrose	0.060 kg	3.7 %	0.0	Start Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
German Tettnang	4.5 %	10 g	22.5	Loose Whole Hops	60 Min From End

Other Ingredients

Ingredient

Amount

When

Yeast

Wyeast 3787-Trappist High Gravity

This was a Belgian Dubbel made for @jeanetteleech's 36th birthday. I like the Dubbel style as it's rich and malty without being roasty. Plus it contains Special B, making it #propercraft. I have an on-off relationship with 3787. I love the name but the flavours generally dissapoint, not sure why. Anyway I thought this was a touch on the hot side but I guess that's not super inappropriate for a Dubbel.

55: Kiss This

Recipe Overview

Wort Volume Before Boil:	8.00 l	Wort Volume After Boil:	6.00 l
Volume Transferred:	4.00 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	4.00 l	Volume Of Finished Beer:	4.00 l
Expected Pre-Boil Gravity:	1.046 SG	Expected OG:	1.094 SG
Expected FG:	1.007 SG	Apparent Attenuation:	92.1 %
Expected ABV:	11.7 %	Expected ABW:	9.2 %
Expected IBU (using Tinseth):	150.8 IBU	Expected Color (using Morey):	6.4 SRM
BU:GU ratio:	1.61	Approx Color:
Mash Efficiency:	60.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
UK Pale Ale Malt	2.000 kg	80.0 %	8.3	In Mash/Steeped
Sugar - White Sugar/Sucrose	0.500 kg	20.0 %	0.0	End Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
US Chinook	12.6 %	30 g	150.8	Loose Whole Hops	60 Min From End
US Chinook	10.5 %	30 g	0.0	Loose Whole Hops	At turn off
US Simcoe	13.0 %	30 g	0.0	Loose Whole Hops	Dry-Hopped
US Chinook	10.5 %	20 g	0.0	Loose Whole Hops	Dry-Hopped

Yeast

DCL US-05 (formerly US-56) SafAle

This was an attempt at a high gravity single hop-ish beer. I used Halcyon malt that I had lying round and was meant to be super hoppy and super alcoholic. It was great for about 2 weeks after it was ready, really good hop presence and the sugar additions gave it a tripel like quality which was pretty good. After two weeks it turned rank as the hops dropped off and the alcohol took over. Good though.

50/51: Children of Lir

Recipe Overview

Wort Volume Before Boil:	11.00 l	Wort Volume After Boil:	9.00 l
Volume Transferred:	9.00 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	9.00 l	Volume Of Finished Beer:	9.00 l
Expected Pre-Boil Gravity:	1.051 SG	Expected OG:	1.069 SG
Expected FG:	1.013 SG	Apparent Attenuation:	80.2 %
Expected ABV:	7.5 %	Expected ABW:	5.9 %
Expected IBU (using Tinseth):	79.1 IBU	Expected Color (using Morey):	4.1 SRM
BU:GU ratio:	1.14	Approx Color:
Mash Efficiency:	60.0 %
Boil Duration:	60.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
UK Pale Ale Malt (Low Color)	3.000 kg	94.5 %	4.4	In Mash/Steeped
Sugar - Corn Sugar/Dextrose (Dry)	0.173 kg	5.5 %	0.0	Start Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
US Warrior	18.2 %	18 g	79.1	Loose Whole Hops	60 Min From End
UK Bramling Cross	6.0 %	24 g	0.0	Loose Whole Hops	At turn off
Australian Stella	15.6 %	20 g	0.0	Loose Whole Hops	At turn off
NZ Galaxy	15.1 %	20 g	0.0	Loose Whole Hops	At turn off
NZ Cascade	8.0 %	23 g	0.0	Loose Whole Hops	Dry-Hopped
US Chinook	10.5 %	7 g	0.0	Loose Whole Hops	Dry-Hopped

Yeast

DCL US-05 (formerly US-56) SafAle

This was brewed with Crackers and Gaz as a way of introducing Gaz to the joys of homebrewing. I forgot to buy Stella so replaced it with Summer. The beer was intended to be a resiny Double IPA and whilst it did meet that criteria, as ever with my hoppy beers it never had enough hop presence for my liking. We split the batch and fermented half with a Saison yeast. This (52: Son of Children of Lir) was very lively and was something of a gusher but the Saison yeast didn't add much. I also seem to have neglected to photograph it.

20: The Follower

Recipe Overview

Wort Volume Before Boil:	7.00 l	Wort Volume After Boil:	5.00 l
Volume Transferred:	5.00 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	5.00 l	Volume Of Finished Beer:	5.00 l
Expected Pre-Boil Gravity:	1.007 SG	Expected OG:	1.057 SG
Expected FG:	1.014 SG	Apparent Attenuation:	74.0 %
Expected ABV:	5.7 %	Expected ABW:	4.5 %
Expected IBU (using Tinseth):	61.7 IBU	Expected Color (using Morey):	44.8 SRM
BU:GU ratio:	1.08	Approx Color:
Mash Efficiency:	75.0 %
Boil Duration:	60.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
German Carafa III	0.150 kg	17.0 %	131.4	In Mash/Steeped
UK Medium Crystal	0.080 kg	9.1 %	8.0	In Mash/Steeped
Extract - Light Dried Malt Extract	0.650 kg	73.9 %	3.3	Start Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
Czech Saaz	3.5 %	10 g	17.5	Loose Whole Hops	60 Min From End
US Citra	13.8 %	6 g	25.1	Loose Whole Hops	20 Min From End
Czech Saaz	3.5 %	5 g	5.3	Loose Whole Hops	20 Min From End
US Citra	13.8 %	10 g	13.8	Loose Whole Hops	5 Min From End
US Citra	13.8 %	10 g	0.0	Loose Whole Hops	At turn off
US Citra	13.8 %	20 g	0.0	Loose Whole Hops	Dry-Hopped

Yeast

Wyeast 1214-Belgian Ale
This was an entry in the 2011 UK NHC. It was intended to be a Belgian Black IPA and I think to some extent achieved that. It scored pretty low:26 and 29. The main complaint of the judges was that it wasn't Belgian enough; though what Belgian they were expecting is unclear. The nature of the BJCP is such that one should obey the style guidelines as to what the beer should be but, again, the lesson should be that in the speciality categories you have to be careful with regard to how you pitch the beer. If I were to do this again for competition I would add some funky sugar and probably ferment on the warm side. If I were to enter this beer again, I'd put it in the non-belgian category.