Homebrew Beer Recipes | Page 346 | Browse 315,000+ at Brewer's Friend

Author:

eddie_burns

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/3/2013 8:03 PM

Notes: Grains possibly exceed capacity of pot. Confirm.

Author:

Mellow Fellow

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/17/2015 8:21 PM

Notes: Lactose - Late Addition (5 min)

Age in Whiskey Barrel

Author:

MuttBrew

Boil Size: 19 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 80

Mash Thickness: 1.6

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.75

Primary Temp: 51 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/23/2015 10:55 PM

Notes: Mash PH around 5.2, as well as sparge.
Make a huge starter.
Ferment out to FG, raise to 60* for 2 day D rest, then Lager for 3-5 weeks.

Author:

SchuBrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.025

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 60 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/18/2016 7:35 PM

Notes:

Author:

Blootster

Boil Size: 6.9 Gallons

Boil Time: 40

Boil Gravity: 1.037

Efficiency: 73

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/2/2019 7:33 PM

Notes: Brewday Notes:
4/7/19: Achieved target mash temp, rested for 1 hour. Vorlaufed until clear of particulate, partially hazy. Batch sparged and ended up with 6.9 G pre boil volume. Boiled 40 minutes (adjusted from original) to hit target gravity. Rapidly cooled with copper immersion chiller to 165 deg, whirpooled hops for 15 minutes. Continued rapid chill until 70 deg.

Transferred roughly 5.25 G of cooled wort to 6 G new glass carboy. Placed in temp controlled freezer set to 67 deg. Once stabilized at target temp pitched still active 1.2 L Amalgamation II starter.

4/10/19: Temp raised to 70 deg. Fermentation activity was not observed until day 5, approximately 3" krausen. Fermentor smells of stone fruit and tropical fruit punch.

4/26/19: Fermentation still ongoing. Plan to let ride for 4 weeks before pitching dry hops and packaging.

05/07/19: Took sample (no dry-hop). Confirmed FG is 1.008 (means we're higher ABV than I wanted). But flavor and appearance was incredible.

Hazy pale straw body, aroma of barnyard sweat/funk, stonefruit, tropical fruit juice, and cereal grain. Taste followed with mild sweetness, very smooth bitterness, stone fruit, and finishes clean/dry with dough and cereal grain.

05/08/19: Plan to dry hop tonight with 2 oz of Galaxy, and 1 oz each of Citra and El Dorado. Let sit for 3-4 days, and cold crash and bottle.

5/11: cold crashed for 2 days, bottled mostly clear beer (still hazy from the spelt), got 48 x 12oz bottles. Target 2.5 vol co2, batch primed in bottling bucket with dextrose, gently stirred to incorporate.

Smell was incredible, over ripde fruit funk, juicy stone fruit, taste followed with doughy grain, and smooth mild bitterness.

Inspiration from Scott Janish

http://scottjanish.com/galaxy-funktown-spelt-pale-ale-yeast-bay/

Author:

mechamaniaboy

Boil Size: 28.7 Litres

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 63

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/1/2018 9:33 AM

Notes: This is a Slyko combination of the Radical Brewing book by Randy Mosher, Eschantz' Requiem Raspberry - BierMuncher's Centennial Blond, and EdWort's Bee Cave Brewery Haus Pale Ale all of which I read on the INTERNET @ HomeBrewTalk.com . These are all great recipes & well received for their ease of use. I've adjusted the yeast, starter & the fermentation time to MY liking. I can't even take credit for the FANTASTIC change in yeast. I went into my favorite LHBS and they didn't have the Nottingham. We simply subsituted Wyeast in it's place. The suggested aging came about since following BM's recipe it originally tasted like soap, so being the lazy SOB I am, I just left it. 3 weeks later, it proved to be an amazing goof! (http://www.homebrewtalk.com/f75/requiem-raspberry-56285/)

I’ve been tweaking the recipe for a few months now and this is it. BierMuncher's original recipe for Centennial Blond calls for a much shorter fermentation cycle, this recipe requires a much longer time. When I drank this early, it tasted terrible. Let it age. This is the recipe that will be a permanent fixture at my house. I’ve brewed it numerous times, served the first brew to friends, families, and “curious on-lookers” It's light, crisp, dry, with a background of raspberry. Very tasty! I love a light fruit beer.

Definitely don't use raspberry juice, concentrate, or extract. Go to your grocery store in the frozen fruit area and pick up 40 oz of raspberries and just thaw and throw in the fermenter. Do not buy the kind with any added sugar. Read the ingredients label to see if there is any crap in there that you dont want. It's a little expensive but it's great. I never sanitze them. I just thaw and toss them in. THey'll float for a while and might drop out of suspension. They'll mostly turn white after the yeasties have had their way with them.You could go to a farmers market and grab fresh ones. Whatever you do I would only add whole fruit to this beer. The juice or extract thing is no good for this one. I have used both red raspberries and black raspberries. Both work great. It's hard to tell the difference to tell you the truth.

Once I matched up Centennial as the bittering hop and Cascade as a flavor/aroma hop…that’s when the magic happened. Don't use any flavor extract, that gives too much an overpowering & forced taste.

Light and crisp. The IBU’s are on the low side, but there is a nice sweet/spicy balance to the beer. The great fresh taste of a craft ale with an extremely clean finish. Very drinkable fruit beer with wide appeal. I’ve yet to have anyone, even BMC drinkers not say it’s one of the best beers they’ve tasted….period. The secret lies in the name. I moved through Northern Brewer, Nugget and Pearle hops, all in combination with Cascade. Even went with a strict Cascade hop bill which is EdWort's recipe, but was just a bit on the tart side for this lighter grain bill.

This is also a simple, hard to screw up recipe. At just around 4%, this is a quaffer. Hops will boil over, so if you are anywhere near boiling over, it is imperative to lower the heat significantly then add hops, then resume boiling slowly. And brew outside.

The raspberrys are loaded with natural sugar. Yeast loves sugar. Don't be suprised if you have to add a blow off tube to the secondary, a 5 gallon bottle bomb is what we're trying to avoid. Do not buy raspberrys with any added sugar.

Just make sure there is no added sugar in the raspberries. otherwise, you will end up with a stronger/dryer beer. unless you like the dry/strong beer.... ha ha

Look at BM's post regarding using gelatin finings when kegging your beer. I started using it and my beer is always super clear. Beersmith recommends adding Gelatin Finnings to the Secondary Fermenter. This beer is full of seeds & pulp, strain it, filter it, use gelatin. You'll be glad you did. The seeds with clog up your keg if you don't.

I cut the dip tube on one of my kegs and wish I hadn't. If you don't cut it, you will just have to pour a couple of pints when you first tap it to get the gunk out, and then it will run crystal clear. If you secondary with Gelatin, it will be crystal clear when you rack to the keg. I don't like crunchies in my beer.

Brewing fruit beer is not for everyone, but a properly balanced fruit beer can be light and refreshing on a hot summer day. Beers that include fruit vary widely in taste, style and strength. Lighter-bodied beer so work better with most fruits. Darker & bitter beers fight with the fruit. Whatever the style, a properly balanced fruit beer should not betray the underlying taste – fruit beer is a beer with a touch of fruit flavor and not a wine cooler! Let's not overpower everything & just taste the fruit. Adding a flavor extract has an overpowering taste and is not recommended in my experience. Fruit extractsw are amid at the "beginner" segment of the brewing market. This beer's raspberry taste is very subtle & very refreshing. My 1st 5 gallon keg lasted less than 1 week, it's that good. The quality of homebrewed fruit beers can be high because the cost and time factors are not a big issue.

Raspberries are the easiest fruite from which to make beer. Their intese, single-minded character haqngs in there forever and cuts through almost any other flavor present. Red raspberries seem to have a better flavor in beer than black berries.

When brewing with STRAWBERRIES, unless you can get out in the fields and pick them yourself, frozen stawberries are you best bet. BLUEBERRIES seem to fade to nothingness.

Fruit beers are generally formulated to be light tasting, light bodied, and also lightly hopped. The reason for this is simple – most fruits lose a lot of their flavor during fermentation, and a strong malt or hops flavor will tent to overpower the subtle fruit flavors, making the fruit undetectable in the finished beer. A lightly hopped wheat beer as the base beer is often a good choice.

Most authors recommend that you freeze whole fruit once and thaw it before adding it to the beer. Freezing fruit breaks open the cell walls, allowing more flavor and aroma to permeate the beer. I use a rolling pin on the frozen package to further break down the berries. Thaw it before adding it to the secondary however, to avoid shocking the yeast with a sudden change of temperature. Again, do not buy any raspberrys with added sugar. the best way to incorporate fruit into your beer is to add it to the secondary fermenter. Avoid glass carboys, if you must than leave a large headspace and use a blow off tube to avoid blowing up the whole jug.

Add the entire berry package to the secondary fermenter. Before you thaw it, simply crush the entire bag with a rolling pin. I get the 12.0 oz. frozen raspberries @ Walmart for $3.99. Just simply open the crushed, thawed package & put the entire contents in the secondary. Freezing the berry breaks it down. Since whole fruit in particular contains a lot of microbes and bacteria, adding fruit too early in the fermentation process can lead to infection. By the time your beer is in the secondary fermenter, it has a higher alcoholic content, is more acidic and also nutrient depleted but yeast rich, all of which serve as a guard against potential infection.

Definitely don't use raspberry juice. Go to your grocery store in the frozen fruit area and pick up 40 oz of raspberries and just thaw and throw in the fermenter. Read the ingredients label to see if there is any crap in there that you dont want. It's a little expensive but it's great. I never sanitze them. I just thaw and toss them in. They'll float for a while and might drop out of suspension. They'll mostly turn white after the yeasties have had their way with them.Whatever you do I would only add whole fruit to this beer. The juice or extract thing is no good for this one. I have used both red raspberries and black raspberries. Both work great. It's hard to tell the difference to tell you the truth

Raspberry is one of the best fruits to use with beer. The flavor and aroma hold up well to fermentation, and come through well in the finished beer. The flavor is strong even at a rate of 0.5-1 lb per gallon, making raspberry a favorite of commercial beer brewers. 40 oz. or 2 1/2 lbs of rasperries is max, anymore & the flavor is much too stong. It will overpower the beer. I buy a 12 oz. frozen rasberries package @ Walmart. Add the entire berry to the Secondary.

There will be alot of raspberry gunk floating around in the secondary. Don't worry, this is normal. I've tried to add a hop filter to the racking cane when transfering it to the keg, but it didn't keep up the siphon & I found it was overkill. I've since learned to use a metal twist off you get in the grocery store for your fruits & veggies. Combine it with a muslin bag, and you're good.

Since the first pint, it has gotten clearer (I keg) and the raspberry flavor has mellowed out and is less sour. So if you like it sour, drink it up, if you want less sourness, age it. A beer with instructions on how to drink it??? Pour into glass till a 1/4 is left in bottle, then swirl and pur rest into glass. At that point I did have a glass so i just tipped and swirled, then AHHHH, that was a good beer. So i tried it with mine and wallah, it tasted great too. gotta mix up the yeasties, I guess. I do agree with incorporating some of the yeasties back into your glass.....seems to mellow it out even further.

Thanks HBT & Radical Brewing for all the tips! ;-)

Author:

Homebrew Fanatics

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/6/2017 9:35 AM

Notes:

Author:

Fjord & Fjell Nano Brewery

Boil Size: 28.7 Litres

Boil Time: 90

Boil Gravity: 8.3

Efficiency: 61

Mash Thickness: 2.3

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: Sukkerlake

Priming Amount: 80

Creation Date: 4/1/2015 9:52 AM

Notes: Starter: 2l at 8P for 1 day / stirplate

Pitched at 21 C raised to 24 C next day.
0.7 kg of sugar added during fermentation. 0.35 kg sugar 2 days after pitching. 0.35 kg sugar added 4 days after pitching. simple syrup preparation: 0.35 kg of sugar mixed into 700mL of water and boiled for 15min.
OG without sugar additions: 16.1P (1.066)

Actual OG/FG: 19.3P (1.080) / 1.3P (1.005)

Author:

plank

Boil Size: 6.3 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 60

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/3/2018 2:06 PM

Notes:

Author:

Switz007

Boil Size: 7.28 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/27/2013 6:03 AM

Notes: Brewed in honor of the true light of my life, my incredible bride. Thank you for supporting my brewing obsession! I love ya baby!

Tasting notes:

Ok, so the beer is all carbed up and Chilled. I ended up using the zest and juice of 6 limes after reading this - > https://byo.com/stories/issue/item/1589-what-is-the-best-way-to-add-a-citrus-fruit-flavor-to-your-beer the BYO article that said to use 10 limes for a 5 gallon batch. This was a mistake.

First of all the beer is WAY too limey. I was hoping for "*beer with a hint of lime*" and ended up with "*lime flavor with a hint of beer*."
If I did it again, I'd go with the zest and juice of 3 *MAYBE* 4 limes if they're small.

Second of all the 1/2 lb of crystal 20 in the recipe is too much. I was going for just a slight hint of Malt character to balance the lime but it ended up being close to the color of an IPA! Not to mention that it's not as crisp as I was hoping for.

Using the WLP001 was one thing that definitely was the right choice. Because of the crazy active fermentation, it finished with 6.69%ABV and the higher alcohol at least helps cut at least a little of the residual Malt character, without tasting hot or phenolic. Such a great yeast.

If I were to brew this again, I'd probably just leave out all the crystal and go with a straight 50/50 - two row/wheat malt grain bill and only add the juice and zest of 3 limes at kegging.

Author:

sexybeerboi13

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/12/2015 4:57 PM

Notes:

Author:

jessiepagan3

Boil Size: 8.73 Gallons

Boil Time: 120

Boil Gravity: 1.126

Efficiency: 52

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 65 ° F

Priming Method: Dextrose

Priming Amount: 3.5

Creation Date: 6/9/2016 6:04 PM

Notes: First off, you'll notice that I calculated this Barleywine at 52% brewhouse efficiency. The first time I brewed this recipe, I calculated it at 60% (I had never attempted anything like this before), but only got 52%. If you're using a cooler mash tun, you're going to want to pick up another cooler and split the mash between the two. If you do so, recalculate your efficiency accordingly.

Don't go with the standard 1.5 qt/lb water/grain ratio with this one. This is meant to be a chewy beer, so we're gonna go with 1 qt/lb in the mash. We'll do a full hour at 144°F to make sure the beta-amylase is happy. Still want some palatable malty sweetness, so raise it up to 158°F for 25 minutes and let the alpha enzymes do their thing. Mash out at 168°F.

Don't rush any of the processes or cut back on any expenses when you brew this beer. If you're going to attempt something like this, go hard or go home. Water chemistry, pH stabilizers, yeast nutrient, etc.; she deserves it all!

Note the 2-hour boil time.

The best way to ferment this is by collecting the yeast from a previous batch. You'll have a significantly higher cell count.

If this is your first time brewing this, you'll want to make two 2 Liter starters with the White Labs WLP099 Super High Gravity Ale Yeast. It's an English Ale that has fruity notes that shine through better at higher gravity points, so have fun with it.

*Pro-Tip: Make your second starter out of the boiling wort and dilute it down to 1.040 SG. It'll make the starter environment closer to the one you're pitching into*

Pitch the first starter slurry at 65°F after you aerate the crap out of the wort. For you carboy-shakers, that means 5 minutes of vigorous shaking. If you're worried about over-oxygenating your wort (which is pretty hard to do with a brew of this size), use the olive oil method by dipping the tip of a sanitized sewing pin into olive oil and stirring it into the chilled wort.

After 48 hours, hit this bad boy with another dose of oxygen to ensure maximum yeast reproduction and full attenuation (if you used the olive oil method, skip that step), then immediately pitch the second starter slurry (still at 65°F).

*Note: It's important to yell "SEND IN THE CALVARY!!!" when you pitch your second starter*

After primary fermentation starts to slow down a bit, melt 4 lbs of dextrose down into a simple syrup/caramel (DON'T BURN IT!), then pitch directly into the fermenter. You don't want to use too much water to make the syrup. Don't add the sugar at flame-out (like many recipes call for), because you want the yeast to chew through the maltose first, then let it get to the simple sugars. If you pitch the yeast after the dextrose, it will chew through the simple sugars first, and then be too tired to get through all of the maltose.

Primary fermentation at 65°F for 3-5 weeks. In the old days, the English Barleywine brewers would roll the barrels around the courtyard after primary fermentation to rouse the yeast. I like to go by tradition, so shaking the carboy at around the 4 week mark should do the trick. DO NOT SKIP THIS STEP! After rousing the yeast on my first batch, I saw a significant increase in activity over the next few days. Once you're sure primary activity is done, go ahead and move onto secondary fermentation. Make sure you save that yeast for another batch!

Secondary fermentation at at 68-69°F for 2-6 months (use a CO2 blanket if you want to be safe)

If you're bottling, use a priming solution made of 3.5 oz of priming sugar for a 5 gallon batch. Pitch this solution along with another 1/2 package of WLP099.

Give this beer a few months to condition before preliminary tasting. Don't babysit; let the yeast do the work for you. Trust me, you'll reap the rewards in the end.

Save a few bottles by cellaring at 55°F (lay the bottles on the side). Try to plan it out so that you open one bottle each year for the next 10 years, and watch the flavors develop. Save them for a special occasion (birthday, anniversary, your biannual air filter changing, etc.)

Happy Brewing and Cheers!

Author:

Jimbo64

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 72

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2012 6:32 PM

Notes: My Old Speckled Hen clone.

15 qts strike at 167 --> 154 mash temp
5.5 qts absorbed, 6 gal boil = 30 qts total ---> 15 qts sparge, 1/2 at a time x 2.

Label here http://jimsbrews.blogspot.com/

Author:

BrewingBaar

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.036

Efficiency: 73

Mash Thickness: 2.4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: corn sugar

Priming Amount: 2.5oz

Creation Date: 8/23/2016 4:48 AM

Notes: ferment at 52 then lager at 37 for 4 weeks bring back to 65 for 1 week before bottling

Author:

Little

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.101

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: 0.5

Primary Temp: 18 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/16/2017 6:00 AM

Notes:

Author:

St.Kjell

Boil Size: 62 Litres

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 80

Mash Thickness: 4

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 15 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/10/2017 6:27 PM

Notes: 4 pk. á 11,5 g. Saflager S-23 til 55 liter vørter ved 11-15 grader.

Author:

Jim_in_Oregon

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 82

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/24/2013 6:21 AM

Notes:

Author:

Granero'd Homebrew

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/16/2018 4:57 PM

Notes: 2-pkg Wyeast London Ale III 1318

Author:

Umoyk

Boil Size: 8.6 Litres

Boil Time: 90

Boil Gravity: 1.078

Efficiency: 69

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 19 ° C

Priming Method: dextrose + fresh yeast

Priming Amount: N/A

Creation Date: 9/17/2013 12:02 PM

Notes: A part of the first wort is caramelised.
Nutrient is added.

Yeast needs to be very fresh.
The wort is thoroughly oxygenated before pitching and again after 12 hours.

Pitch at 18°C and keep it below 20°C until fermentation is complete.

1-2 weeks in primary, 6-8 weeks in secondary.

Bottled with fresh yeast

Author:

YSB

Boil Size: 28.5 Litres

Boil Time: 90

Boil Gravity: 1.028

Efficiency: 65

Mash Thickness: 5.85

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 19.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/12/2018 11:47 AM

Notes: Brewdate: 12 February 2018. Captain Slog:

This brew close to Graham Wheeler recipe for relatively low-alcohol best bitter from Black Sheep. Followed recipe quite closely, upping Challenger hop dose from 21g to 25g to compensate for relatively low AA content. Otherwise identical.

Noticed during mash that Braumeister 'fly sparge' was uneven, showing preferred channels through the grain pipe. Not seen this before and wondered if the thinner mash was responsible (at 5.85L/kg, it was significantly thinner than we usually do, with a target of ABV 3.8%).

Measured OG after mash at 1.040, indicating 65% efficiency despite uneven flow through malt pipe. Volume into fermenter was 20L and OG 1.042, projected ABV 4.0%.

Fermentation set-point 19C, actual T will be close to 19.5C.

FG 1.006 - adjusted attenuation to 83%.