User Up Recipes Wanted

[Uncle Joshua]

SHMBO says I can't open any more packs of hops until I have cleared the freezer. So, I'm looking for recipes to use this lot up...

Stella hop - 40g
Target - 36g
Centennial - 83g
Hersbrucker - 75g
Northdown - 80g
Magnum - 88g
Tettnang - 103g
Challenger - 57 g
Cascade - 44g
Citra - 46g
Progress - 30g
firstgold - 40g

Malts
Wheat - 500g
Carapils - 310g
Munich - 870g
Caramalt - 130g
Amber malt - 500g

Yeasts

Safale 05

Safale 04 x 2

Gervin Ale yeast

Mangrove Jackk's M44

Others

Dark drown sugar
Oats
Molasses
650g Golden syrup
Rowse honey 340g

I can add to the Malts and yeast.

[seymour]

Here you go. These'll wipe out some of your stock, anyway. I think you're gonna like 'em.

UNCLE SEYMOUR - MITCHELLS LANCASTER BOMBER CLONE
all-grain recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Litres

FERMENTABLES:
81% ≈ 7.37 lb ≈ 3.34 kg, Pale Malt
9% ≈ .82 lb ≈ 372 g, Wheat Malt
10% ≈ .91 lb ≈ 413 g, Dark Brown Sugar (added to boil)

HOPS:
.5 oz ≈ 14 g, Challenger, 60 min
1.1 oz ≈ 30 g, Progress, 30 min
1.4 oz ≈ 40 g, First Gold, 5 minutes then steep until chilled

MASH at 67° C 60 minutes or until converted

Drain some of the first-runnings into a pot, add brown sugar, boil-down to caramel syrup, then add back to main boil.

BOIL 60 minutes

Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle to make the hops pop. Irish moss near end of boil for clarity.

YEAST: Safale S-04/Whitbread-B

STATS assume 75% mash efficiency and 75% yeast attenuation:
OG: 1044
ABV: 4.3%
IBU: 34
COLOUR: 11°SRM/21°EBC, amber

-------------------

UNCLE SEYMOUR - CORNISH CHURCHILL AMBER CLONE
all-grain recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Litres

FERMENTABLES:
83% ≈ 9.2 lb ≈ 4.17 kg, Pale Malt
9.9% ≈ 1.1 lb ≈ 500 g, Amber Malt
2.6% ≈ .29 lb ≈ 130 g, CaraMalt
4.5% ≈ .5 lb ≈ 227 g, Golden Syrup (added to boil, plus, tip some molasses in too just to darken the colour a bit)

HOPS:
1.06 oz ≈ 30 g, Northdown, 60 min
1.76 oz ≈ 50 g, Northdown, at flame-out then steep until chilled

MASH at 66° C 60 minutes or until converted

BOIL 60 minutes

Irish moss near end of boil for clarity.

YEAST: dual-strains US-05 and Gervin

STATS assume 75% mash efficiency and 75% yeast attenuation:
OG: 1052
ABV: 5.0%
IBU: 38
COLOUR: amber

[Uncle Joshua]

YEAST: dual-strains US-05 and Gervin

Hmm..This could be fun.

[seymour]

So, did'ya end up brewing either?

[Uncle Joshua]

So, did'ya end up brewing either?

Waiting for a free FV, I'm hoping to brew one or both on Thursday.

Any chance someone can come up with another recipe, using what remains after I brew the two Seymour gave me? I now have a nice batch of Ringwood Yeast, 25KG Pale Malt and 3kg of Torrified Wheat added to the list.

[Monkeybrew]

I now have a nice batch of Ringwood Yeast.

That yeast gets about!

MB

[seymour]

Any chance someone can come up with another recipe, using what remains after I brew the two Seymour gave me?

Okay, mate. Don't forget you asked for it. If you didn't already own all these hops which your wife is wanting cleared-out, this would be a prohibitively expensive kinda beer to brew. Oh well, let's have some fun.

UNCLE SEYMOUR NEW WORLD BEST BITTER

Way maltier than a typical American/New Zealand Pale Ale,
Way hoppier than a typical English Pale Ale,
Hopefully possessing the best of both worlds.

6 US gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL:
47.1% = 4.94 lbs = 2.24 kg, Pale Malt
18.1% = 1.9 lbs = 870 g, Munich Malt
16% = 1.68 lbs = 310 g, CaraPils/Dextrine Malt
16% = 1.68 lbs = 310 g, Oats
2.7% = .28 lb = 128 g, Wheat Malt

MASH ≈ 152.6°F/67°C for two hours, nice and slow to ensure maximum conversion.

SPARGE & COLLECT 7.5 US gal/6.2 Imp gal/28.4 L pre-boil

BOIL 60 minutes, a pinch of gypsum to make the hops pop, drop Irish Moss at 15 min remaining.

HOPS:
.47 oz = 13 g, Stella, 60 minutes
1.55 oz = 44 g, Cascade, 30 minutes

.47 oz = 13 g, Stella, at flame-out, steep awhile before chilling
2 oz = 57 g, Centennial, at flame-out, steep awhile before chilling

.47 oz = 13 g, Stella, dry hops added to fermentor
.92 oz = 26 g, Centennial, dry hops added to fermentor
1.6 oz = 46 g, Citra, dry hops added to fermentor

YEAST: recycled Ringwood strain

STATS (assuming 75% mash efficiency and 77% yeast attenuation):
OG: 1047
ABV: 4.6%
IBU: 55
COLOUR: 6°SRM/12°EBC, light golden amber

[ArmChair]

I now have a nice batch of Ringwood Yeast.

That yeast gets about!

MB