VF 33 A Hoppier Roger`s colour Ale

VF 33 6/11/11

Malt Bill

8kg Ale

8kg Pilsner

2kg Caramuich

1.5kg Light crystal

500g Biscuit

300g Chocolate

250g Wheat

250g Rolled Oats

150g Black

Total 20.95kg

1332 Northwest Ale Wyeast 3litres

Hops

100g Northern Brewer @ 60min

100g Northern Brewer @ 50min

50g Galaxy @ 30min

50g Galaxy @ 20min

100g Amarillo @ flameout

100g Amarillo for Dry Hopping when racking

Mashed in with 70lt of water @ 71deg C

Sparged in with 55lt of water @ 75deg C for 15min

Total water used 125lts

Pre Boil volume of 103lts

Final volume of 85lts

SG 1052

VF 32 Dark Ale

Grain

8kg Pale

8kg Pilsner

3kg Caramunich II

750g Chocolate

750g Black

500g Rolled Oats

500g Wheat

500g Dark Crystal

Total 22kg

1028 London Ale Wyeast 3lts

Hops

100g Chinook @ 60min

50g Galaxy @ 40min

50g Galaxy @ 20min

100g Cascade @ 5min

100g Cascade 0min - flameout

400g total - pellets

ps put 135lt of water through brew, 110lt of wort (pre boil) and ended up with 99lts of beer

time taken to cool brew down to 25C - 40min

Specific Gravity 1042

VF 31 Black IPA

VF 31 Black IPA 29/5/11

Malt Bill

8kg Pale Ale

8kg Pilsner

3kg Caramunich II

750g Chocolate

750g Black

500g Rolled Oats

500g Wheat

500g Dark Crystal

22kg total

Wyeast 1028 London

Mashed in with 80lt volume @ 72Deg C

Sparged with 65lt @ 80Deg C

Hops (home grown flowers)

@ 60 min added 510g Cascade and 1.3kg Chinook

@ 15 min added 1.39kg Cascade and half a Whirfloc tablet

@ flameout added 200g Cascade

total hops 3.4kg

Specific Gravity 1048

put 125lt of water through brew, 102lt volume before boil, ended up with 84lt of beer.

VF 31 Black IPA

VF 30 Harvest Ale / APA

VF 30 Harvest Ale / APA 9/4/11

Malt Bill

Pale Ale 17kg

Cara Pils 1kg

Light Crystal 400g

Flaked Barley 500g

Vienna 500g

Total 19.4kg

Wyeast 1272 American Ale II

Mash Volume 70lt @ 65Deg C

Sparge Volume 50lt @ 70-75Deg C for 10min max

Hops (home grown flowers, from Bordertown)

@ 60min added 850g Cascade Flowers

@ 30min added 660g Cascade Flowers

@ 5min added 270g Cascade Flowers and half Whirfloc Tablet

@ flemeout added 200g Cascade Flowers

Total Hops 1.98kg

Specific Gravity 1044

Put 120lt water through brew and ended up with 75lt of beer.

VF 29 American Pale Ale

VF 29 American Pale Ale 13/2/11 Malt Bill 18kg Pale Ale Malt 0.5kg Light Crystal 1.5kg Cara Pils 0.5kg Flaked Oats 0.5kg Vienna 21kg total Hops 200g Riwaka Flowers at the boil 60min 75g Amarillo @ 15min 25g Amarillo and 25g Cascade @ omin (flameout) Dry Hopped with 75g Amarillo Wyeast 1056 American Ale Original Gravity 1042 Final Gravity 1010 Alc Vol 4.9%

VF 28 Belgian Dubbel

Just before Christmas we wanted to brew something different, something special, so we decided to brew a 50lt batch of Belgian Dubbel. We bottled it in some 750ml Sparkling Wine bottles and it is currently cellaring down in the south east until such a time as we cannot help ourselves anymore. Should be a lovely winter warmer. Can`t wait!!!

Malt Bill

Pale Ale Malt 13.75kg 63%

Wheatmalt 1.25kg 6.4%

Aromatic Malt 1.30kg 6.7%

Caramunich 600g 3.4%

Caravienna (crystal) 600g 3.4%

Special B 600g 3.4%

Biscuit 600g 3.4%

Dark Candi Sugar 100g

Dried Plums 400g

Hop Schedule

120g Styrian Goldings the boil 60min

100g Dark Candi Sugar @ 50 min

100g Northern Brewer @ 25min

400g Dried Plums @ 5min

Wyeast 3787 Trappist High Gravity

Fermentation

Start at 18deg C for 5-7 days

Secondary (after racking) cold condition for 2 weeks at 2 deg C

Original Gravity 1056

Final Gravity 1012

Alc Vol 6.4%

Mad Hop Party!!

Vac'd packed hops from the orchard!

VF 28 Belgian Dubbel

Just before Christmas we wanted to brew something different, something special so we decided to brew a 50lt batch of Belian Dubbel. We bottled it in some 750ml sparkling wine bottles and it is currently cellaring down in the south east, until such time as we cannot help ourselves anymore. Should be lovely by the start of winter! Malt bill Pale Malt 13.75kg 63% Wheat Malt 1.25kg 6.4% Aromatic Malt 1.3kg 6.7% Caramunich 600g 3.4% Caravienna (crystal) 600g 3.4% Secial B 600g 3.4% Biscuit 600g 3.4% Dark Candi Sugar (syrup) 100g Dried Plums 400g Hop shedule Boil time 70 min At the boil -- 120g Styrian Goldings @ 70min 100g Dark Candi Sugar @ 60min 100g Northern Brewer @ 35min 400g Dried Plums @ 5min Wyeast 3787 Trappist High Gravity Fermentation: Start at 18deg C for 5 - 7 days Secondary: (after racking) cold condition for 2 weeks Original Gravity 1056 Final Gravity 1012 Alc /Vol 6.4%