J-35

Fermentables

Ingredient	Amount	%	MCU	When
German Smoked Malt	0.200 kg	11.0 %	0.7	In Mash/Steeped
UK Crystal Rye Malt	0.110 kg	6.1 %	11.5	In Mash/Steeped
Extract - Light Dried Malt Extract	0.500 kg	27.6 %	2.1	Start Of Boil
Extract - Light Dried Malt Extract	1.000 kg	55.2 %	4.2	End Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
US Centennial	11.0 %	20 g	58.0	Loose Whole Hops	20 Min From End
US Simcoe	12.2 %	20 g	38.5	Loose Whole Hops	10 Min From End
US Simcoe	12.2 %	20 g	0.0	Loose Whole Hops	Dry-Hopped

Recipe Overview

Wort Volume Before Boil:	7.00 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:	1.010 SG	Expected OG:	1.103 SG
Expected FG:	1.024 SG	Apparent Attenuation:	75.0 %
Expected ABV:	10.7 %	Expected ABW:	8.3 %
Expected IBU (using Tinseth):	96.6 IBU	Expected Color (using Morey):	11.0 SRM
BU:GU ratio:	0.93	Approx Color:
Mash Efficiency:	75.0 %
Boil Duration:	30.0 mins
Fermentation Temperature:	18 degC

Yeast

Wyeast 1056-American Ale


This was made in honour of Jeanette's 35th birthday. The idea was to make a subtly smoked barley wine, thus marrying her favourite beer flavours together. I cocked it up when brewing as I forgot to add the 1 kilo of DME at the end. Didn't realise until I'd pitched the yeast and so came up with a cunning solution of taking some remaining wort that I squeezed out of the hops (maybe about 500ml or so), adding the DME and boiling it for 5 minutes, cooling and remixing with the pitched wort. The resultant boiling mixture was incredibly thick which I think helped it out somewhat. Came out really well - good hop flavour, nice thick mouthfeel and classic barley wine colour. J has 2 bottles left and says it's her favourite beer but she doesn't know what J-36 will bring. Like her it's ageing gracefully :-)

Foolish King

Fermentables

Ingredient	Amount	%	MCU	When
Brown Rice Syrup	0.900 kg	64.7 %	0.0	In Mash/Steeped
Quinoa	0.200 kg	14.4 %	0.0	In Mash/Steeped
Buckwheat	0.200 kg	14.4 %	0.7	In Mash/Steeped
Sugar - Candi Sugar Dark	0.090 kg	6.5 %	34.4	Start Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
US Simcoe	12.2 %	21 g	45.0	Loose Whole Hops	15 Min From End
US Amarillo	6.9 %	20 g	26.3	Loose Pellet Hops	15 Min From End
US Amarillo	6.9 %	15 g	0.0	Loose Pellet Hops	At turn off
US Simcoe	12.2 %	15 g	0.0	Loose Whole Hops	At turn off
US Simcoe	12.2 %	15 g	0.0	Loose Whole Hops	Dry-Hopped

Recipe Overview

Target Pre-Boil Gravity:	1.057 SG	Actual Pre-Boil Gravity:	-No Record-
Target OG:	1.071 SG	Actual OG:	-No Record-
Target FG:	1.015 SG	Actual FG:	-No Record-

Yeast

DCL US-05 (formerly US-56) SafAle


Foolish King was a 4L batch of gluten free beer I made with friend and colleague Stu Wrigley. I had no idea how it come out - most of the fermentable was Brown Rice Syrup which was an interesting sticky rice goo. I took the recipe from Basic Brewing Radio (link goes to PDF). I wanted something that had enough hop character to counteract the lack of body and malt substance - in hindsight I think we overdid it a bit on the hops. Initial tasting was that the beer was incredibly bitter and had quite an acrid hop character, if I did this again I would cut back on the 15 minute hops. Having said that, the last bottle had been conditioning for about 6 months and had mellowed out into something quite pleasant. It tastes much more like a lager than a beer, so maybe a shift to more noble hops would be successful. Compared to the only commercial gluten free I've had it stands up.

Crackers and The Soul Brother

Fermentables

Ingredient	Amount	%	MCU	When
Extract - Light Dried Malt Extract	1.000 kg	90.0 %	5.0	In Mash/Steeped
UK Light Crystal	0.111 kg	10.0 %	5.6	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
US Amarillo	9.5 %	16 g	65.5	Loose Whole Hops	60 Min From End
US Amarillo	9.5 %	10 g	15.5	Loose Whole Hops	10 Min From End
US Amarillo	9.5 %	5 g	0.0	Loose Whole Hops	At turn off
US Amarillo	9.5 %	10 g	0.0	Loose Whole Hops	Dry-Hopped

Yeast

Wyeast 1272-American Ale II

The first of the beers made with the legendary Ian Cracknell. We were listening to Mecca and The Soul Brother when brewing hence the name which was Ian's idea. Not a big whack of Amarillo but a fruity subtle undertone. If I were to do it again I would drop the 60 minute addition and move it to the 10 minute point. And up the turn off amount and the dry-hopping amount. This turned out really well and even though we brewed it at the start of the year it's held up really well and gone all barley wine on us. I think Crackers drank all his within about a week...