Although I was overseas this year or Anzac Day i have finally got around to brewing my 2012 Anzac Ale and will keg it in a few days.
I ended up brewing a double batch which will be split with Fiona next door and it was only the second on the new system and first double. As a result I forgot to measure a few things and so the guide below is not 100% correct, you should be fine ingredients wise though!
Did a little experiment with this one, when split into the two fermenters we used the special release White Labs Australian Ale yeast, mine was done with a 1L starter to get it going and Fiona’s was direct pitched from the vial. Both were showing signs only six hours later so it will be interesting to see any differences – mind you the yeast was extremely fresh also.
BeerSmith 2 Recipe Printout - http://www.beersmith.com Recipe: Anzac Ale 2012 -Double Batch Brewer: Nick Asst Brewer: Fiona Style: English Pale Ale/Strong Bitter TYPE: All Grain Taste: (35.0) Recipe Specifications -------------------------- Boil Size: 54.57 l Post Boil Volume: 50.34 l Batch Size (fermenter): 46.00 l Bottling Volume: 46.00 l Estimated OG: 1.052 SG Estimated Color: 8.9 SRM Estimated IBU: 44.7 IBUs Brewhouse Efficiency: 69.00 % Est Mash Efficiency: 72.6 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 10.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SR Grain 1 90.1 % 0.50 kg Caramalt (Joe White) (25.4 SRM) Grain 2 4.5 % 0.50 kg Wheat Malt, Malt Craft (Joe White) (1.8 Grain 3 4.5 % 0.10 kg Chocolate Malt (350.0 SRM) Grain 4 0.9 % 50.00 g Pride of Ringwood [9.30 %] - Boil 60.0 m Hop 5 25.1 IBUs 31.00 g Nelson Sauvin [10.80 %] - Boil 20.0 min Hop 6 10.9 IBUs 20.00 g Galaxy [13.40 %] - Boil 20.0 min Hop 7 8.7 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 40.00 g Galaxy [13.40 %] - Boil 0.0 min Hop 9 0.0 IBUs 1.0 pkg Australian Ale Yeast (White Labs #WLP009 Yeast 10 - Mash Schedule: Single Infusion, Light Body Total Grain Weight: 11.10 kg ---------------------------- Name Description Step Temperat Step Time Mash In Add 28.95 l of water at 74.5 C 65.6 C 75 min Mash Out Add 18.53 l of water at 94.5 C 75.6 C 10 min Sparge: Batch sparge with 19.10 l water at 75.6 C -------------------------------------------------------------------------------------