A
andrew Clark
Hi
Here is my summer beer form OZ
House Ale
Brew Type: All Grain Date: 08/24/03
Style: Australian Ale Brewer: Andrew Clark
Batch Size: 21.50 L Assistant Brewer:
Boil Volume: 24.88 L Boil Time: 60 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Brewhouse Efficiency: 75.0 %
Taste Rating (50 possible points): 45.0
Light flavor slight malt nose, no hop aroma finishes bitter and dry, Excellent beer for summer. Slight head, very good result
Ingredients Amount Item Type % or IBU
3.00 kg Pale Malt (2 Row) UK (3 SRM) Grain 71.1 %
1.00 kg Rice, Flaked (1 SRM) Grain 23.7 %
0.22 kg Munich Malt (9 SRM) Grain 5.2 %
30.00 gm Hallertauer [6.4%] (60 min) Hops 23.0 IBU
0.28 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.043 SG (1.035-1.055 SG) Measured Original Gravity: 1.042 SG
Estimated Final Gravity: 1.012 SG (1.008-1.015 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 4 SRM (2-10 SRM) Color [Color]
Bitterness: 23.0 IBU (10.0-30.0 IBU) Alpha Acid Units: 1.2 AAU
Estimated Alcohol by Volume: 4.1 % (2.0-5.0 %) Actual Alcohol by Volume: 4.2 %
Actual Calories per 12 oz: 138 cal
Mash Profile Name: Single Infusion, Light Body, No Mash Out Mash Tun Weight: 2.00 kg
Mash Grain Weight: 4.22 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 18.10 L Adjust Temp for Equipment: No
Name Description Step Temp Step Time
Mash In Add 11.01 L of water at 71.9 C 65.6 C 75 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.2-2.8 vols)
Estimated Pressure: 12.6 KPA Kegging Temperature: 6.0 C
Pressure Used: - Age for: 1.0 Weeks
Storage Temperature: 6.0 C
Notes
Very easy beer to make. Very light flavor, delicate. Am going to try WL Australian Ale yeast in next batch to try for that VB bready aroma. Finally a brew my wife will drink
Here is my summer beer form OZ
House Ale
Brew Type: All Grain Date: 08/24/03
Style: Australian Ale Brewer: Andrew Clark
Batch Size: 21.50 L Assistant Brewer:
Boil Volume: 24.88 L Boil Time: 60 min
Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Brewhouse Efficiency: 75.0 %
Taste Rating (50 possible points): 45.0
Light flavor slight malt nose, no hop aroma finishes bitter and dry, Excellent beer for summer. Slight head, very good result
Ingredients Amount Item Type % or IBU
3.00 kg Pale Malt (2 Row) UK (3 SRM) Grain 71.1 %
1.00 kg Rice, Flaked (1 SRM) Grain 23.7 %
0.22 kg Munich Malt (9 SRM) Grain 5.2 %
30.00 gm Hallertauer [6.4%] (60 min) Hops 23.0 IBU
0.28 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.043 SG (1.035-1.055 SG) Measured Original Gravity: 1.042 SG
Estimated Final Gravity: 1.012 SG (1.008-1.015 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 4 SRM (2-10 SRM) Color [Color]
Bitterness: 23.0 IBU (10.0-30.0 IBU) Alpha Acid Units: 1.2 AAU
Estimated Alcohol by Volume: 4.1 % (2.0-5.0 %) Actual Alcohol by Volume: 4.2 %
Actual Calories per 12 oz: 138 cal
Mash Profile Name: Single Infusion, Light Body, No Mash Out Mash Tun Weight: 2.00 kg
Mash Grain Weight: 4.22 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 18.10 L Adjust Temp for Equipment: No
Name Description Step Temp Step Time
Mash In Add 11.01 L of water at 71.9 C 65.6 C 75 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.4 (2.2-2.8 vols)
Estimated Pressure: 12.6 KPA Kegging Temperature: 6.0 C
Pressure Used: - Age for: 1.0 Weeks
Storage Temperature: 6.0 C
Notes
Very easy beer to make. Very light flavor, delicate. Am going to try WL Australian Ale yeast in next batch to try for that VB bready aroma. Finally a brew my wife will drink