Your Craft Beer

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Current Beers on Tap:

Passionfruit Kettle Sour
Mixed Berry Gose
Superdelic Pale Ale
Pacific Jade IPA

with

Kettle Sour Pash - Weissbier / 4.6% / 11 IBU / 6.1 EBC
Recipe by yourcraftbeer.com.au

All Grain
Batch Volume: 21 L
Original Gravity: 1.043
Final Gravity: 1.008

Protein rest — 50 °C — 15 min
Sacc. rest — 63 °C — 45 min
Mash out — 74 °C — 10 min

Malts (3.7 kg)
28.8% — Gladfield Malt Gladfield German Pilsener Malt
27.1% — Voyager Craft Malt ATLAS Latrobe
20.6% — Weyermann Wheat Malt, Pale
150 g (3.1%) — Briess Rice Hulls

Other
1 kg (20.6%) — Passion fruit (Frozen Pulp) - day 7

Hops (90 g)
3 g — Mosaic 12.25% — Boil — 10 min
7 g — Ella (aka Stella) 14.8% — Boil — 5 min
5 g — Mosaic 12.25% — Boil — 5 min
20 g — Ella (aka Stella) 14.8% — Aroma — 10 min hopstand @ 80 °C
15 g — Tettnang 4.2% — Aroma — 10 min hopstand @ 80 °C
40 g — Ella (aka Stella) 14.8% — Dry Hop — day 7

Miscs
1.6 g — Calcium Chloride (CaCl2) — Mash
1.3 g — Gypsum (CaSO4) — Mash
0.3 g — Himalayan Salt (NaCl) — Mash
3.5 ml — Phosphoric Acid 80% — Mash
0.3 g — Slaked Lime (Ca(OH)2) — Mash
0.84 g — Calcium Chloride (CaCl2) — Sparge
0.69 g — Gypsum (CaSO4) — Sparge
0.16 g — Himalayan Salt (NaCl) — Sparge
0.16 g — Slaked Lime (Ca(OH)2) — Sparge
0.82 g — Whirlfloc — Boil — 15 min
2.625 g — Yeast Nutrients — Boil — 15 min
10 ml — Lactic Acid — Primary

Yeasts
2 g — Lallemand (WildBrew) Sour Pitch
1 pkg — Fermentis US-05 Safale American 81%

Fermentation
Lacto Sour < 4.1pH WildBrew — 37 °C — 0.75 days
Post Boil Ferment US-05 — 18 °C — 8 days
Fruit Addition — 18 °C — 2 days
Dry Out — 20 °C — 2 days
Cold Crash — 2 °C — 5 days

Carbonation: 3.5 CO2-vol

DM me and organise a tasting

Current Beers:
Mixed Berry Gose
Passionfruit Kettle Sour
Superdelic Pale Ale
Pseudo Lager

Mini Keg parts strip down
Super handy these 2.5 litre and 500ml PET bottles
Mini Tap & Flow Control make for a really easy way to get your beers around over summer : )

Mixed Berry Kettle Sour 4.5% - 9 IBU - 6.3 EBC
Recipe by yourcraftbeer.com.au

Original Gravity: 1.040 - Final Gravity: 1.008
Mash Temperature — 66 °C — 60 min
mash out — 75 °C — 10 min

Malts (3.84 kg)
28.1% — Gladfield Malt Gladfield German Pilsener Malt
24.1% — Voyager Craft Malt ATLAS Latrobe
20% — Weyermann Wheat Malt, Pale
4.8% — Gladfield Malt Gladfield Sour Grapes Malt
3% — Briess Rice Hulls

Hops (58 g)
2 g Simcoe 13% — Boil — 10 min
2 g Tettnang 4.2% — Boil — 10 min
7 g Ella (aka Stella) 14.8% — Boil — 5 min
2 g Vic Secret 15.5% — Boil — 5 min
15 g Tettnang 4.2% — Aroma — 10 min hopstand @ 80 °C
10 g Ella (aka Stella) 14.8% — Aroma — 10 min hopstand @ 80 °C

20 g Ella (aka Stella) 14.8% — Dry Hop — day 5

Miscs
2.5 g — Calcium Chloride (CaCl2) — Mash
2 g — Gypsum (CaSO4) — Mash
0.5 g — Himalayan Salt (NaCl) — Mash
0.5 g — Slaked Lime (Ca(OH)2) — Mash
0.82 g — Whirlfloc — Boil — 15 min
2.625 g — Yeast Nutrients — Boil — 15 min
10 ml — Lactic Acid — Primary

Fermentation
2 g — Lallemand (WildBrew) Sour Pitch
Pitched at pH 4.25 @ 38deg
Kettle Soured @37 °C for 19 hours to pH 3.2

1 pkg — Fermentis US-05
18 °C — 8 days

Fruit Addition #1 — 18 °C — day 5
250 g (5%) — Blackberry
250 g (5%) — Blueberry
250 g (5%) — Raspberry
250 g (5%) — Strawberry

Fruit Addition #2 — 19 °C — day 8
340g Currants

Ramp Up — 20 °C — 2 days
Cold Crash — 2 °C — 5 days

Water Profile

Ca2+ 54 Mg2+ 0 Na+ 15 Cl- 60 SO42- 42 HCO3- 46

My Centennial Hops coming up for 2023
Very early in the season, maybe 3-4 weeks ahead of normal
Should be a bumper crop : )

West Coast Double IPA 8.0% abv - 66 IBU
Mosaic Citra Simcoe

Original Gravity: 1.073 Final Gravity: 1.012
Mash 66 °C — 60 min

Malts (6.7 kg)
73.1% — Voyager Craft Malt ATLAS Latrobe
11.5% — Gladfield Malt Gladfield Toffee Malt
5.5% — Muntons Extra Pale Malt Maris Otter
3.3% — Gladfield Malt Gladfield Sour Grapes Malt
2.2% — Weyermann Munich I — Grain
0.2% — Gladfield Malt Gladfield Shepherds Delight Malt
300g Dextrose

Hops (310 g)
4 g Simcoe 13% — Boil — 60 min
8 g Simcoe 13% — Boil — 40 min
8 g Simcoe 13% — Boil — 30 min
15 g Simcoe 13% — Boil — 20 min
10 g Citra 12% — Boil — 20 min
15 g ( Citra 12% — Boil — 10 min
5 g Simcoe 13% — Boil — 10 min
20 g Citra 12% — Aroma — 20 min hopstand @ 80 °C
20 g Mosaic Incognito (CO2 Extract) 12.25% — Aroma — 20 min hopstand @ 80 °C
20 g Mosaic 12.25% — Aroma — 20 min hopstand @ 80 °C
125 g — Mosaic 12.25% — Dry Hop — 4 days
60 g — Citra 12% — Dry Hop — 4 days

Miscs
2.4 g — Calcium Chloride (CaCl2) — Mash
3.6 g — Epsom Salt (MgSO4) — Mash
3.6 g — Gypsum (CaSO4) — Mash
0.6 g — Himalayan Salt (NaCl) — Mash
0.3 g — Slaked Lime (Ca(OH)2) — Mash
0.82 g — Whirlfloc — Boil — 15 min
4.58 g — Yeast Nutrients — Boil — 15 min
2 ml — Lactic Acid — Primary

Yeast
1 pkg — Lallemand Nottingham Yeast 75%

Fermentation
Primary — 18 °C — 11 days
cold crash — 3 °C — 3 days

Carbonation: 2.4 CO2-vol

Water Profile
Ca2+ 56 Mg2+ 12 Na+ 16 Cl- 54 SO42- 114 HCO3- 32

West Coast Double IPA

8.0% abv / 18.9 °P / 66 IBU

Mosaic Citra Simcoe

Original Gravity: 1.073 Final Gravity: 1.012

Mash 66 °C — 60 min

Malts (6.7 kg)
73.1% — Voyager Craft Malt ATLAS Latrobe
11.5% — Gladfield Malt Gladfield Toffee Malt
5.5% — Muntons Extra Pale Malt Maris Otter
3.3% — Gladfield Malt Gladfield Sour Grapes Malt
2.2% — Weyermann Munich I — Grain
0.2% — Gladfield Malt Gladfield Shepherds Delight Malt
300g Dextrose

Hops (310 g)
4 g Simcoe 13% — Boil — 60 min
8 g Simcoe 13% — Boil — 40 min
8 g Simcoe 13% — Boil — 30 min
15 g Simcoe 13% — Boil — 20 min
10 g Citra 12% — Boil — 20 min
15 g ( Citra 12% — Boil — 10 min
5 g Simcoe 13% — Boil — 10 min
20 g Citra 12% — Aroma — 20 min hopstand @ 80 °C
20 g Mosaic Incognito (CO2 Extract) 12.25% — Aroma — 20 min hopstand @ 80 °C
20 g Mosaic 12.25% — Aroma — 20 min hopstand @ 80 °C
125 g — Mosaic 12.25% — Dry Hop — 4 days
60 g — Citra 12% — Dry Hop — 4 days

Miscs
2.4 g — Calcium Chloride (CaCl2) — Mash
3.6 g — Epsom Salt (MgSO4) — Mash
3.6 g — Gypsum (CaSO4) — Mash
0.6 g — Himalayan Salt (NaCl) — Mash
0.3 g — Slaked Lime (Ca(OH)2) — Mash
0.82 g — Whirlfloc — Boil — 15 min
4.58 g — Yeast Nutrients — Boil — 15 min
2 ml — Lactic Acid — Primary

Yeast
1 pkg — Lallemand Nottingham Yeast 75%

Fermentation
Primary — 18 °C — 11 days
cold crash — 3 °C — 3 days

Carbonation: 2.4 CO2-vol

Water Profile
Ca2+ 56 Mg2+ 12 Na+ 16 Cl- 54 SO42- 114 HCO3- 32

Session IPA 3.7% / 9.9 °P / 13 IBU

Original Gravity: 1.039 Final Gravity: 1.011

Mash Temperature — 68 °C — 60 min

Malts (4.3 kg)
54.2% — Simpsons Pale Ale Finest Maris Otter
11.8% — Gladfield Malt Gladfield Golden Naked Oats
11.8% — Weyermann Wheat Malt, Pale
7.1% — Blue Lake Maltings Gladfield Rolled Oats (BLM)
6.5% — Gladfield Malt Gladfield Toffee Malt
6% — Weyermann Carapils/Carafoam
1.2% — Weyermann Munich I
0.8% — Gladfield Malt Gladfield Shepherds Delight
0.7% — Simpsons Crystal Light

Hops (77 g)
2 g Vic Secret 15.5% — Boil — 35 min
5 g Mosaic 12.25% — Boil — 10 min
5 g Vic Secret 15.5% — Boil — 10 min
15 g Vic Secret 15.5% — Aroma — 10 min hopstand at 80 °C
10 g Sabro 14% — Aroma — 10 min hopstand at 80 °C
25 g Vic Secret 15.5% — Dry Hop — 3 days
15 g Sabro 14% — Dry Hop — 3 days

Miscs
0.6 g — Baking Soda (NaHCO3) — Mash
3.5 g — Calcium Chloride (CaCl2) — Mash
0.9 g — Epsom Salt (MgSO4) — Mash
4.3 g — Gypsum (CaSO4) — Mash
2 ml — Phosphoric Acid 88% — Mash
0.39 g — Baking Soda (NaHCO3) — Sparge
2.27 g — Calcium Chloride (CaCl2) — Sparge
0.58 g — Epsom Salt (MgSO4) — Sparge
2.79 g — Gypsum (CaSO4) — Sparge
0.93 g — Whirlfloc — Boil — 15 min
5.21 g — Yeast Nutrients — Boil — 15 min

Yeast
1 pkg — Fermentis S-04 SafAle English Ale 75%

Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol

Water Profile
Ca2+ 101 Mg2+ 5 Na+ 16 Cl- 91 SO42- 142 HCO3- 38

The last drop of my American Porter...

American Porter 4.9% / 12.6 °P / 31 IBU - All Grain
Original Gravity: 1.051 - Final Gravity: 1.014

Mash Temperature — 68 °C — 60 min
Mash Out — 75 °C — 10 min

Malts (5.4 kg)
44.4% — Gladfield Malt Gladfield American Ale Malt
44.4% — Simpsons Pale Ale Finest Maris Otter
4.6% — Gladfield Malt Gladfield Light Chocolate Malt
3.7% — Weyermann Caramunich II
2.8% — Weyermann Carafa Special II

Hops (75 g)
3 g (4 IBU) — Columbus 14% — Boil — 60 min
17 g (16 IBU) — Columbus 14% — Boil — 20 min
20 g (8 IBU) — Columbus 14% — Boil — 5 min
25 g (3 IBU) — Columbus 14% — Aroma — 10 min hopstand at 80 °C
10 g — Columbus 14% — Dry Hop — day 13

Miscs
2 g — Baking Soda (NaHCO3) — Mash
5 g — Calcium Chloride (CaCl2) — Mash
2 g — Epsom Salt (MgSO4) — Mash
2 g — Gypsum (CaSO4) — Mash
2.5 ml — Phosphoric Acid 80% — Mash
0.75 g — Whirlfloc — Boil — 15 min
4 g — Yeast Nutrients — Boil — 15 min

Yeast
1 pkg — Lallemand Windsor Yeast

Fermentation
Primary — 18 °C — 1.03 Bar — 7 days
Carbonation: 2.4 CO2-vol

Water Profile
Ca2+ 58 Mg2+ 6 Na+ 25 Cl- 79 SO42- 60 HCO3- 60