Dorset Real Ale

TABLE OF CONTENTS VOL 4

batemans combined harvest – Full mash

witney bitter

oregon golden ale

bear ASS BITTER ~ full mash

ELGOOD’S GOLDEN NEWT ~ Full mash

batemans valiant bitter

TAWNY OWL PREMIUM BITTER

batemans xxxb

RINGWOOD BEST BITTER

Weyermann pale ale

ND 5 MAlts amber ale ~ 20L

batemans combined harvest – full mash

northwest pale ale ~ 20L

ABBOT ALE VER 2

Bastion BEST Bitter ~ VER 2

spitfire premium ale ~ FULL MASH

batemans victory ale

goose island honkers ale

weyermann brown ale ~ FULL MASH

BLöNDE KöLSCH

BLACK DRAGON STOUT ~ Full Mash

Weyermann Smoked mild

Weyermann amber lager ~ Full Mash

two dogs ipa

snow top pilsner ~ full mash

batemans dark mild

batemans autumn fall

flying dog doppelbock ~ full mash

landslide ale

WEASEL best bitter

wyermann brown porter ~ Full mash

fleet ALE

INDIAN SUMMER PALE ALE ~ Ver 2

evil dead red – full mash

jennings bitter

mother lode golden ale

Johann Baptist Weißbier– full mash

avalanche ale

HARveys armada ALE

rowley mild

goose island honkers ale

batemans xxxb

BLöNDE KöLSCH

1903 Weyermann Schlotfegerla ~ Full mash

sierra stout

african amber ale

brown dog ale

gunpowder strong mild

moose drool brown ale

summer bright ale

SNOWTOP PILSNER~ Full Mash

oregon golden ale

odin 80/-

apricot wheat

hobgoblin ale

bastard ale

Braukaiser Schwarzbier~ Full Mash

amish 4 grain~ Full Mash

evil dead red – full mash

flying dog doppelbock ~ full mash

Weyermann amber lager ~ Full Mash

RED’s rye pa ~ Full Mash

LIVE GUY ALE ~ Full Mash

sierra stout

evil dead RED

batemans combined harvest – Full mash

Date Made: / 26/12/07 / BJCP Style: / 8C / Extra Special/Strong Bitter (English Pale Ale)
α % / IBU
3800gms Bairds Maris Otter pale ale malt
350gms Bairds malted oats
350gms Powell’s wheat malt
300gms Weyermann Rye
150gms Bairds crystal EBC 145
40gms Willamette (boil) – 60mins (25%) / 4.6 / 20.2
28gms Cascade PLUGS (flavour) – 45mins (12%) / 5.9 / 8.7
14gms Kent Goldings PLUG (aroma) – 58mins (2%) / 5.0 / 0.6
1gms calcium sulphate
2gms non-iodised table salt
4gms Calcium Carbonate
1gms Magnesium Sulphate
Irish Moss
Safale SO-4
Total IBU / 29.5
Date Kegged:
OG / 1.040 / Temp / 28 / oC / Corrected OG / 1.042
FG / 1.012 / 25 / oC / 1.013
Est. Colour: / 7.1 / SRM / 3.9Alc % vol = / 135 x / 0.029
Beer temp / oC / Therefore saturated CO2 =
Target Volume of CO2 = / 2.5 – 0.8 = 1.3 / Volume of CO2
1.3 x 5.3 = 6.9 / Gms/lt / 23lt x 6.4 =165 / Gms

Characteristics

Based on Batemans Combined Harvest. Check out the brewery

Brewer’s comments – “Grainy tasting with a delightful floral, start and finish.”

IBUs: / 28 EBUs
SRM: / EBC 12 - 17 (SRM 5 - 7)
OG: / 1.047
FG / 1.010 estimated
Alc/Vol: / 4.4 - 4.7

Method:

Heat 18lts strike water to 74oC. Note 16lts required for mash. The rest is spare.
Preheat the mash tun with 3 or 4 litres of boiling water. Swirl it around so there are no cool spots.
Pour about 4lts of the strike water into the mash tun and stir in the crushed grain (doughing-in stage). Mix the water and grist together slowly without splashing and ensure the grain is fully wetted. Slowly add the rest of the water.
Check the temperature has stabilised at 66oC. Add more hot or cold water as required.
Stir the mash every 15-20 minutes to prevent cold spots and help ensure a uniform conversion. Monitor the temperature each time. Let it sit for a total of one hour. If the temperature drops by less than 2 degrees over the hour, nothing further needs to be done.
At the end of 1hr test conversion with a tincture of iodine. Place some goop on a white surface and two drops of Iodine Tincture. If starch has converted the colour will not change, i.e. if the test sample goes dark black the conversion is incomplete.
Meanwhile, heat up about 21lts of sparge water to 80oC.
Place a sheet of foil over the grain bed and punch holes in it.
Collect the vorlauf and return it to the grain bed. Usually about 1lt or so. Direct the clear run off to the boil kettle.
Maintain a 30mm cover of water and lauter at a rate of about 1lt/min.
Continue lautering until 28lts of wort is collected or stop when the gravity of the runoff falls below 1008.
Measure the gravity of the wort before the boil to calculate the extraction efficiency.
Bring to boil and add hops and water conditioners. Boil for 60mins.
Slowly whirl pool beer to centralise trub.
Place a stainless steel scubbie on racking cane and draw off beer to carboy.
Cool carboy in sink of water.
Measure SG and temperature again and amount of wort in carboy to double check mash efficiency.
Does the brew need to be topped up?

Notes:

MASH WATER

Used the BIG pot. 20lts is 208mm deep.

SPARGE WATER

Used the 19 and 8lts pots filled to 15 and 6lts
21lts for sparge.

BOIL POT

Boil pot is 33.67lts therefore 10.4mm of pot depth equals 1ltr.
Calculated boil volume of 28.3lts is 55mm from the top.

MASH

Mash temperature range from 64oC down to 66oC averaging 65oC.
Added 0.5lt of boiling water during mash.

SPARGE

Used 21lts and took about 30mins.
Collected about 28.3lts.
At end of lautering SG 1.036.

THE BOIL

After boil slowly whirlpool the pot to centralise the trub.
Scubbie worked ok.
Lost about 1.5lts. Need 2 srubbies.

Tasting Notes:

30/12At kegging – A deep golden straw colour with a floral and malt nose. This continues through to the flavours with a bitter finish. Nice one.

Mash Efficiency

Gms / Pts/Kilo / Tot Pts
Bairds Maris Otter Pale Ale malt / 3800 / 79.6 / 302.6
Bairds malted oats / 350 / 66.9 / 23.4
Powell’s wheat malt / 350 / 77.2 / 27.0
Weyermann rye / 300 / 75.9 / 22.8
Bairds crystal EBC 145 / 150 / 70.0 / 10.5
Bairds chocolate / 40 / 67.8 / 2.7
Total / 4990 / 389.0
Ambient air temperature / 29 / C
Volume of wort collected before boil / 28.13 / litres
Batch size after boil / 22.00
Maximum Potential OG / 1.067
Temp corrected SG of wort before boil / 1.036
Temp corrected SG of wort after boil / 1.040
Mash efficiency / 60%
Mash water / 16.50
Sparge water / 21.00
Additional runoff / 3.5
Absorbed by grain / 12.87
Evaporation loss / 6.13

witney bitter

Date Made: / 12/01/08 / BJCP Style: / 8A / Standard/Ordinary Bitter
α % / IBU
3200gms Bairds Maris Otter pale ale malt
150gms Bairds crystal EBC 145
235gms Flaked barley
25gms Bairds chocolate
28gms Kent Goldings PLUG (boil) – 60mins (25%) / 5.0 / 23.0
28gms Kent Goldings PLUG (flavour) – 45mins (12%) / 5.0 / 7.4
20gms Hallertauer – Dry hop / 3.7
9gms calcium sulphate
2gms non-iodised table salt
Irish Moss
Safale S-04
Total IBU / 30.4
Date Kegged: / 20/01/08
OG / 1.037 / Temp / 30 / oC / Corrected OG / 1.039
FG / 1.012 / 20 / oC / 1.012
Est. Colour: / 10.8 / SRM / 3.6 Alc % vol = / 135 x / 0.027
Beer temp / 20oC / Therefore saturated CO2 = / 0.88
Target Volume of CO2 = / 2.0 / 2.0 – 0.88- = 1.1 / Volume of CO2
1.12 x 5.3 = 5.9 / Gms/lt / 23lt x 5.9 =136 / Gms

Method:

Heat 15lts strike water to 74oC. Note 11.4lts required for mash. The rest is spare.
Preheat the mash tun with 3 or 4 litres of boiling water. Swirl it around so there are no cool spots.
Pour about 4lts of the strike water into the mash tun and stir in the crushed grain (doughing-in stage). Mix the water and grist together slowly without splashing and ensure the grain is fully wetted. Slowly add the rest of the water.
Check the temperature has stabilised at 66oC. Add more hot or cold water as required.
Stir the mash every 15-20 minutes to prevent cold spots and help ensure a uniform conversion. Monitor the temperature each time. Let it sit for a total of 75mins. If the temperature drops by less than 2 degrees over the hour, nothing further needs to be done.
At the end of 75mins test conversion with a tincture of iodine. Place some goop on a white surface and two drops of Iodine Tincture. If starch has converted the colour will not change, i.e. if the test sample goes dark black the conversion is incomplete.
Meanwhile, heat up about 17lts of sparge water to 80oC. NOTE: 15.2lts is required for the sparge.
Place a sheet of foil over the grain bed and punch holes in it.
Collect the vorlauf and return it to the grain bed. Usually about 1lt or so. Direct the clear run off to the boil kettle.
Maintain a 30mm cover of water and lauter at a rate of about 1lt/min.
Continue lautering until 23.5lts of wort is collected or stop when the gravity of the runoff falls below 1008. Top up to 28lts.
Measure the gravity of the wort before the boil to calculate the extraction efficiency.
Bring to boil and add hops and water conditioners. Boil for 60mins.
Slowly whirl pool beer to centralise trub.
Place a stainless steel scubbie on racking cane and draw off beer to carboy.
Cool carboy in sink of water.
Measure SG and temperature again and amount of wort in carboy to double check mash efficiency.
Does the brew need to be topped up?

Notes:

MASH WATER

Used the 19 pot. 195mm deep.

SPARGE WATER

Although recipe only needs 15.2lts I used the 19 and 8lts pots filled to 15 and 6lts

BOIL POT

Calculated boil volume of 28.3lts is 55mm from the top.

MASH

Mash temperature range from 66oC down to 63oC averaging 64.5oC.
Mash had not completely converted after 1hr. Added about 1.5lts of water (off the boil) and waited another 15mins.

SPARGE

Used 21lts, not 15.2, and took about 30mins.
Collected about 28lts.
NOTE ~ The last of the wort was collected an the SG was measured at 1.020. Forget the 15.2lt sparge!

THE BOIL

After boil slowly whirlpool the pot to centralise the trub.
A NEW scubbie worked really well.

Tasting Notes:

20/01At kegging – This is an easy drinking session beer. It has an amber colour with a fruity, malt and hop nose. The malt and hop flavours with a mild bitterness.

Mash Efficiency

Gms / Pts/Kilo / Tot Pts
Bairds Maris Otter pale ale malt / 3200 / 80 / 255
Bairds crystal EBC 145 / 150 / 70 / 11
Flaked barley / 235 / 70 / 17
Bairds chocolate / 25 / 68 / 2
Total / 3610 / 284
Ambient air temperature / 31 / C
Volume of wort collected before boil / 28 / litres
Batch size after boil / 23.5
Maximum Potential OG / 1.046
Temp corrected SG of wort before boil / 1.027
Temp corrected SG of wort after boil / 1.039
Mash efficiency / 85 / %
Mash water / 13.0
Sparge water / 21.0
Additional runoff / 0.0
Absorbed by grain / 6.0
Evaporation loss / 4.5
Date Made: / 18/01/08 / Label: / OGA

oregon golden ale

/ α % / HBU / IBU
Safale US-56 yeast
1600gms Munton’s light DME
500gms Bairds Maris Otter
300gms Joe White Light Munich Malt
300gms Joe White 115 – 145 EBC cracked crystal malt
28gms Kent Goldings PLUGS (boiling) – 60mins (25%) / 5.18 / 16.1
14gms Cascade PLUGS (flavour) – 45mins (21.5%) / 5.9 / 7.9
28gms Kent Goldings PLUGS (aroma) – 58mins / 5.18 / 1.3
12gms calcium sulphate
2gm non-iodised table salt
4gms Magnesium Sulphate
Irish Moss
DME for priming
Bitterness: / 25.3
Kegged: / 23/01/08 / No. Of Bottles:
O.G. / 1.046 / Temp / 26oC / Corrected O.G / 1.041
F.G / 1.015 / Temp / 22oC / Corrected F.G / 1.015
3.4 / Alc % vol = / 135 x / 0.026
Beer temp / 20 / oC / Therefore saturated CO2 = / 0.88
Target Volume of CO2 = / 2.5 / 2.5 0.88- = 1.62 / Volume of CO2
1.62 x 5.3 = 8.6 / Gms/lt / 23lt x 8.6 =197 / Gms

Characteristics

Based on Rogue’s Oregon Golden Ale.

Brewer’s comments – “Deep golden in colour with a rich malty aroma. Delicately smooth and crisp flavor and an herbal finish”.

IBUs: / 35
OG / 1.052
FG (est) / 1.012
Alc/Vol (est): / 5.4%
SRM / 10

Method:

Heat 3.8lts of water to 68oC, add grains and hold at 66oC for 30mins.
Sparge with 3.8lts of water at 66oC and top up to 7.6lts.
Bring to boil then remove from heat and add malt, boiling hops and water conditioners.
At 45min mark, add flavour.
At 58min mark, add aroma hops and boil for 2mins.
When ferment complete siphon beer into keg with priming solution.

Recipe Notes:

Ferment at 20o – 22oC.

Tasting Notes:

22/09At kegging – NOTE that I fucked up a bit here. I used 1750gms DME so got a higher alc/vol. The beer was amber in colour and had a nose of orange peel (strange!). Flavours of malt, citrus hops and orange finishing low bitterness. Should be an interesting beer.

bear ASS BITTER ~ full mash

Date Made: / 28/01/08 / BJCP Style: / 11A / Mild
α % / IBU
3050gms Bairds Maris Otter pale ale malt
380gms Powell’s wheat malt
230gms Bairds crystal EBC 145
80gms Bairds chocolate
80gms Bairds malted oats
15gms Challenger (boil) – 60mins (25%) / 9.7 / 16.0
15gms Northdown (flavour) – 45mins (12%) / 7.2 / 5.7
15gms Styrian Goldings (aroma) – 2mins (2%) / 4.8 / 0.6
9gms calcium sulphate
2gms non-iodised table salt
Irish Moss
Safale S-04
Total IBU / 22.3
Date Kegged: / 03/02/08
OG / 1.038 / Temp / 30 / oC / Corrected OG / 1.040
FG / 1.010 / 25 / oC / 1.011
Est. Colour: / 14.6 / SRM / 3.9Alc % vol = / 135 x / 0.029
Beer temp / 20 / oC / Therefore saturated CO2 = / 0.88
Target Volume of CO2 = / 2.0 / 2.0 – 0.88 = 1.12 / Volume of CO2
1.12 x 5.3 = 5.9 / Gms/lt / 23lt x 5.9 =135 / Gms

Characteristics

Based on Bear Ass Bitter. Visit the Check out the brewery

Brewer's comments - "Ruby red, malty bitter with good hop nose and fruity flavour and a dry, bitter aftertaste. A real ale that landlords tell us is popular with younger drinkers." BEAR ASS 4.0% ABV.

Method:

Heat 15lts strike water to 74oC. Note 12lts required for mash. The rest is spare.
Preheat the mash tun with 3 or 4 litres of boiling water. Swirl it around so there are no cool spots.
Pour about 4lts of the strike water into the mash tun and stir in the crushed grain (doughing-in stage). Mix the water and grist together slowly without splashing and ensure the grain is fully wetted. Slowly add the rest of the water.
Check the temperature has stabilised at 66oC. Add more hot or cold water as required.
Stir the mash every 15-20 minutes to prevent cold spots and help ensure a uniform conversion. Monitor the temperature each time. Let it sit for a total of 75mins. If the temperature drops by less than 2 degrees over the hour, nothing further needs to be done.
At the end of 1hr test conversion with a tincture of iodine. Place some goop on a white surface and two drops of Iodine Tincture. If starch has converted the colour will not change, i.e. if the test sample goes dark black the conversion is incomplete.
Meanwhile, heat up about 21lts of sparge water to 80oC.
Place a sheet of foil over the grain bed and punch holes in it.
Collect the vorlauf and return it to the grain bed. Usually about 1lt or so. Direct the clear run off to the boil kettle.
Maintain a 30mm cover of water and lauter at a rate of about 1lt/min.
Continue lautering until 28lts of wort is collected or stop when the gravity of the runoff falls below 1008.
Measure the gravity of the wort before the boil to calculate the extraction efficiency.
Bring to boil and add hops and water conditioners. Boil for 60mins.
Slowly whirl pool beer to centralise trub.
Place a stainless steel scubbie on racking cane and draw off beer to carboy.
Cool carboy in sink of water.
Measure SG and temperature again and amount of wort in carboy to double check mash efficiency.
Does the brew need to be topped up?

Notes:

MASH WATER

Used the BIG pot. 20lts is 208mm deep.

SPARGE WATER

Used the 19 and 8lts pots filled to 15 and 6lts
21lts for sparge.

BOIL POT

Boil pot is 33.67lts therefore 10.4mm of pot depth equals 1ltr.
Calculated boil volume of 28.3lts is 55mm from the top.

MASH

Average temperature 64oC.
Added 1.5lts of boiling water during mash.

SPARGE

Used 21lts and took about 30mins.
Collected about 28.4lts.
At end of lautering SG 1.034.
Run off at end of sparge was 1.016.

THE BOIL

After boil slowly whirlpool the pot to centralise the trub.
Scubbie worked well.

Tasting Notes:

03/02At kegging – A copper coloured beer that has a spicy hoppy and malt nose. It has a fruity flavour with a dry bitter finish.

Mash Efficiency

Gms / Pts/lb / Tot Pts
Bairds Maris Otter pale ale malt / 3050 / 36.2 / 242.9
Bairds crystal EBC 145 / 280 / 31.8 / 19.6
Bairds chocolate / 80 / 30.8 / 5.4
Bairds malted oats / 80 / 30.4 / 5.4
Powell’s wheat malt / 380 / 35.1 / 29.3
Total / 3870 / 302.6
Ambient air temperature / 33 / C
Batch size after boil / 22.3 / litres
Maximum Potential OG / 1.066
Volume of wort collected before boil / 27.9
Temp corrected SG of wort before boil / 1.038
Adjusted initial gravity for final batch size / 1.048
Mash efficiency / 76%
Mash water / 17.750
Sparge water / 18.00
Final wort before boil / 27.9
Additional runoff collected / 0
Absorbed by grain / 0
Final volume after boil / 22.30
Evaporation loss of / 5.60

ELGOOD’S GOLDEN NEWT ~ Full mash

Date Made: / BJCP Style: / 8b / Special/Best/Premium Bitter
α % / IBU
3500gms Bairds Maris Otter pale ale malt
250gms Powell’s wheat malt
200gms Bairds amber malt
200gms Bairds malted oats
200gms Weyermann rye malt
30gms Fuggles (boil) – 60mins (25%) / 4.8 / 18.8
28gms Kent Goldings PLUG (flavour) – 45mins (12%) / 5.0 / 8.9
28gms Cascade PLUGS (aroma) – 58mins (2%) / 5.5 / 1.6
9gms calcium sulphate
2gms non-iodised table salt
Irish Moss
Safale S-04
Total IBU / 29.3
Date Kegged: / 03/02/08
OG / 1.038 / Temp / 20 / oC / Corrected OG / 1.038
FG / 1.012 / 25 / oC / 1.013
Est. Colour: / 9.2 / SRM / 3.4Alc % vol = / 135 x / 0.025
Beer temp / 20 / oC / Therefore saturated CO2 = / 0.88
Target Volume of CO2 = / 2.0 / 2.0 – 0.88 = 1.12 / Volume of CO2
1.12 x 5.3 = 5.9 / Gms/lt / 20lt x 5.9 =120 / Gms

Characteristics

Based on Elgood’s Golden Newt. Check out the brewery:

Brewer’s comments – “The beer has a prominent hop character; a blend of Fuggles, Goldings and Cascade has been used in the recipe to bring the delicate hop flavours & aroma to the fore. The use of Cascade gives a pleasing citrus aroma. Finest pale Maris Otter malt has been blended with Wheat malt and Rye Crystal to provide a full flavoured beer. The lavish use of late hop dominates the malt flavour and results in a satisfying pint.”

Method:

Heat 16lts strike water to 74oC. Note 14lts required for mash. The rest is spare.
Preheat the mash tun with 3 or 4 litres of boiling water. Swirl it around so there are no cool spots.
Pour about 4lts of the strike water into the mash tun and stir in the crushed grain (doughing-in stage). Mix the water and grist together slowly without splashing and ensure the grain is fully wetted. Slowly add the rest of the water.
Check the temperature has stabilised at 66oC. Add more hot or cold water as required.
Stir the mash every 15-20 minutes to prevent cold spots and help ensure a uniform conversion. Monitor the temperature each time. Let it sit for a total of one hour. If the temperature drops by less than 2 degrees over the hour, nothing further needs to be done.
At the end of 1hr test conversion with a tincture of iodine. Place some goop on a white surface and two drops of Iodine Tincture. If starch has converted the colour will not change, i.e. if the test sample goes dark black the conversion is incomplete.
Meanwhile, heat up about 21lts of sparge water to 80oC. NOTE: 18.5lts is required for the sparge.
Place a sheet of foil over the grain bed and punch holes in it.
Collect the vorlauf and return it to the grain bed. Usually about 1lt or so. Direct the clear run off to the boil kettle.
Maintain a 30mm cover of water and lauter at a rate of about 1lt/min.
Continue lautering until 28lts of wort is collected or stop when the gravity of the runoff falls below 1008.
Measure the gravity of the wort before the boil to calculate the extraction efficiency.
Bring to boil and add hops and water conditioners. Boil for 60mins.
Slowly whirl pool beer to centralise trub.
Place a stainless steel scubbie on racking cane and draw off beer to carboy.
Cool carboy in sink of water.
Measure SG and temperature again and amount of wort in carboy to double check mash efficiency.
Does the brew need to be topped up?

Notes: