Recipe ideas

[robster62]

Hi all I'm looking for some ideas for my next brew day. I have 5kg MO 500G dark crystal malt 240 ebc 300g chocolate malt 500g torrified wheat and 500g flaked barley.
I also hace 100g fuggles hop 5o g EKG 60g bobek and 40g amarillo. Yeasts I have so4 wilko ale yeast and mj empire ale yeast.
Any suggestions for a winter ale welcome.
TIA

 

[Sadfield]

Not sure it fits your idea of a winter Ale, but I'd be brewing myself an American Brown Ale, faced with that selection.

Maris (87%), crystal (7%), Chocolate (4%) and perhaps a touch of Torrified (2%) for head retention. Predominantly using the bobek and Amarillo for the late and dry hopping, EKG as backup and fuggle for bittering. SO4 at lower fermentation temp 17-18°c to keep it clean. Malty, Chocolate, piney, citrus goodness. 45 IBUs 5.5% ABV.

 

[Ghillie]

Coffee stout:

4kg MO,
0.15kg crystal
0.3kg choc malt,
0.3kg oats (porridge ones will do),
0.2kg wheat.

Fuggles at 60 only probably and would dump 50g worth of slurry with coffee granules into the FV just prior to pitching the yeast.

 

[robster62]

Coffee stout:

4kg MO,
0.15kg crystal
0.3kg choc malt,
0.3kg oats (porridge ones will do),
0.2kg wheat.

Fuggles at 60 only probably and would dump 50g worth of slurry with coffee granules into the FV just prior to pitching the yeast.

Ghillie what do you mean by "50g worth of slurry with coffee granules"?

 

[Ghillie]

Ghillie what do you mean by "50g worth of slurry with coffee granules"?

Sorry about the rubbish terminology.

Mix 50g of granules with enough hot water to dissolve them. Dump them in the FV.

 

[robster62]

Thanks for that wasn't quite sure what you meant

 

[robster62]

​

rob porter 2
Brown Porter (12 A)

Type: All Grain
Batch Size: 23.00 L
Boil Size: 27.59 L
Boil Time: 60 min
End of Boil Vol: 24.94 L
Final Bottling Vol: 22.05 L
Fermentation: Ale, Two Stage
Date: 06 Dec 2011
Brewer: Andrew Clark
Asst Brewer:
Equipment: ROBOBREW
Efficiency: 72.00 %
Est Mash Efficiency: 71.6 %
Taste Rating: 35.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU Volume
5.30 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 86.9 % 3.46 L
0.50 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 2 8.2 % 0.33 L
0.30 kg Chocolate Malt [Steep] (900.0 EBC) Grain 3 4.9 % 0.20 L
57.02 g Fuggles [4.69 %] - Boil 60.0 min Hop 4 28.3 IBUs -
14.27 g Fuggles [4.69 %] - Boil 15.0 min Hop 5 3.5 IBUs -
1.0 pkg Empire Ale (Mangrove Jack's #M15) Yeast 6 - -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.057 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 31.8 IBUs
Est Color: 56.4 EBC
Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.008 SG
Actual Alcohol by Vol: 5.1 %
Calories: 434.0 kcal/l
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 18.28 L
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.51
Measured Mash PH: 5.20
Total Grain Weight: 6.10 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 15.13 L of water at 74.4 C 67.8 C 60 min

Sparge: Fly sparge with 18.28 L water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 126.09 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.4
Carbonation Est: Bottle with 126.09 g Table Sugar
Carbonation (from Meas Vol): Bottle with 108.21 g Table Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Notes


Created with BeerSmith
So here is the final recipe. I hope it turns out Ok as beersmith doesn't seem to know if it's a porter or stout or something in between.