2013 NCB(saltaire) Bar Recipes

[leedsbrew]

Rattlesnake Rye, US farmhouse ale





This beer took second place in the cask competition



6% ABV
37 IBU
8 SRM
OG 1.050


77% Pilsner malt
10% Munich malt
5% Wheat malt
5% Flaked Rye
2.5% cara Bohemia
0.5% caraf special III

Columbus 60 mins 20IBU (9g)
Summit 5 mins 17IBU (50g)

Dry hop (5 days)
30g summit
30g Amarillo
15g Columbus

Yeast
NHB dried Saison + House saison blend (Dupont & Wild beer brewing re culture)

[barney]

OOOHH NIce, keep them coming.

[brodington]

Anyone got the recipe for black Betty?

[leedsbrew]

That was Paul Bromley's beer. Not sure he's on here. I'll ask him though.

[bromo]

[quote="leedsbrew"]That was Paul Bromley's beer. Not sure he's on here. I'll ask him though.[/quote. Will dig it out and post soon. Shane has the details if that helps.

[leedsbrew]

There he is!

[WishboneBrewery]

Here's mine...

Brown Ceas

Fermentables:
Lager Malt – 72%
Wheat Malt – 10%
Crystal Malt – 5%
Caramalt – 5%
Carapils (Weyermann) – 5%
Chocolate Malt, Pale – 2%
Chocolate Malt – 1%

Hops:
Aramis – 8.9 % @ 65 mins – 36g
Saaz – 3.95 % @ 35 mins – 40g
Columbus (Tomahawk) – 16.5 % @ 0 mins – 30g
Cascade – 7.9 % @ 0 mins – 30g
Chinook – 12.5 % @ 0 mins – 60g

Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3% ABV
Mash Efficiency: 77 % (Its too late now, I punched in 77 rather than 75%!!!)
Bitterness: 45 EBU
Colour: 46 EBC
Mash: 68°c for 60-90mins
Yeast: Safale us-05

Dry Hopped with 20g each of Cascade & Amarillo, so approx 2g/litre

I should have gone heavier on the Crystal/Cara malts as it could have done with a bit more sweetness.