Jovial Monk



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Parkside SA 5063

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Jovial Monk Brew Manual

Part 1>> Contents : Foreword : Quick Intro : 1 : 2 : 3 : 4 : 5
Part 2>> Introduction : 1 : 2 : 3 : 4

Chapter 4 (Download)

Part Mash Recipes

These recipes are for a mash of combined total of 3Kg of base malts, cara-malts and adjuncts. Any cold steeped dark malts are in addition to the mash. 12 litres of wort needs to be boiled, make sure you have a kettle big enough.

GU is the original gravity less 1000: 1035-1000=35GU. BUs is just the number of IBUs. The BU:GU ratio is an important parameter of beer styles. A beer with an OG of 40 and with 20 IBUs has a BU:GU of 20/40 or .5, a bitter with OG 55 and a BU of 60 has a BU:GU of 1.09.

On a practical note, where dry extract is to be added to the last few minutes of the boil, dissolve it in some cold water first, then add to the boil when it has 5 minutes or so left to go. Any cold steeped dark grains can be added to one of the colanders of grain just before adding the last half litre of sparge water. Liquid malt extract should be added to 2L of the wort offheat, dissolved by stirring and added to the main wort in the last few minutes of the boil, as described here. Replacing light/amber dry extract with wheat extract will boost head retention, as will adding 250g wheat malt to your part mashes (recommended.)

All the fermentables, hops and yeast included in these recipes are stocked by the ’Monk.

1) English Mild Ale
2) English Ordinary Bitter
3) Adelaide Extra Special Bitter
4) English Pale Ale
5) American Pale Ale
6) Unley Amber Ale
7) 80/- Scottish
8) Brown Porter #1
9) Brown Porter #2
10) Scottish Wee Heavy
11) South Australian Stout
12) Adelaide Hills Hefeweizen
13) Wit
14) Barossa Pilsener
15) Czech Pils
16) Oktoberfest
17) Bock

Recipe 1. English Mild Ale

Mild ales are defined by a low hopping rate and low hop flavor. They are meant to be drunk fresh. This recipe comes out similar to Mitchell’s Country Mild, a great exemplar of the style.

OG 1035 IBUs 18 BU:GU=18/35=.51

Mash 2.6Kg pale malt, 250g light crystal malt and 100g Carafa Special I and 50g Carafa Special III malt at 66°C. Carafa Special malts are dark malts that can be mashed without adding astringency.

Boil 15 minutes, then add 40g Styrian Goldings pellets, and boil 60 minutes longer. Add 350g light dry or amber extract.

NB: This will give a mild with a bit more body than allowed under modern style guidelines: if you want to enter this beer in a competition substitute 300g sucrose for the 350g extract.

Recipe 2. English ordinary bitter

Bitters, as the name implies contains a lot more hops and has a refreshing bitterness. Ordinary bitter has a lower gravity and is meant to be drunk fresh. This recipe makes a beer with bold malt and hop flavor and a lovely citric nose.

OG 1037 IBUs 30 BU:GU .8

Mash 2.9Kg Maris Otter (or pale malt) and 100g cararoma malt at 67°C.
Boil 15 minutes then add 25g Golding and 15g Northdown pellets, boil 45 minutes and add 20g Styrian Goldings pellets, boil 15 minutes longer, adding 400g Amber dry malt extract in the last few minutes.

Cold condition for two weeks.

Recipe 3. Adelaide Extra Special bitter.

Higher in gravity and bitterness than ordinary and best bitters. This recipe has high bitterness and a high BU:GU ratio. Carafa Special malts can be mashed. The torrefied wheat adds a nice bready/graininess and rocky head to the beer. This recipe makes a beer similar to an Australian Premium ale.

OG 1051 IBUs 50 BU:GU .98

Mash 2.6Kg Maris Otter (or pale) malt, 400g Torrefied wheat and 25g Carafa Special III malt at 68°C. Boil 15 minutes then add 45g Golding and 30g Northdown pellets, boil 45 minutes and add 20g Styrian Golding pellets, boil 15 minutes longer, adding 1500g Pale liquid malt extract in the last few minutes.

Cold condition for two weeks.

Recipe 4. English Pale Ale.

Like Bitters, Pale Ales are the descendants of India Pale Ales (IPAs) but much lower in gravity and hopping as they don’t need to be sent for long journeys in sailing ships and are distinguished from bitters by a paler color and more hop flavor.

OG 1050 IBUs 35 BU:GU .7

Mash 1.6Kg maris Otter, 1Kg Pilsner malt and 400g flaked maize at 67°C for 60 minutes.

Boil for 15 minutes then add 30g Goldings pellets, 30 minutes later add another 30g Goldings pellets, fifteen minutes later add 20g Pride of Ringwood pellets and boil 15 minutes longer, adding 1.5Kg Morgans Extra Pale liquid malt extract in the last few minutes. Cold condition at least two weeks, adding one or two fuggles plugs to the container (cube.)

NB: Flaked maize does not mean corn flakes!

Recipe 5. American Pale Ale.

Pretty much the same as English pale ales, but containing American hops. I don't like Cascades in any huge quantity, but by all means replace the late additions with Cascade:- it is your beer, after all! This recipe is all Amarillo except the last addition, though this could be replaced by Amarillo.

Use the same grist and extract as in Recipe 4, though you could replace the maize with flaked, or cooked, white rice. Boil 15 minutes, then add 20g Amarillo pellets, boil 30 minutes and add another 20g, boil 15 minutes and add 15g amarillo and 1.5Kg Extra Pale liquid malt extract.

Boil another 15 minutes and add 15-50g Sterling (or Amarillo) pellets. I made an American Pale Ale with 50, 30, 15 and 50g Amarillo additions. Tasty! After a month or so maturation the beer was not excessively bitter, but was refreshing in the summer heat.

Recipe 6. Unley Amber Ale

Now you will be really glad you can mash brew. Take 3Kg pale malt, pour into a disposable alfoil type baking dish till it is an inch deep and place into an oven preheated to 90°C. While the malt is in the oven stir it every 15 minutes to prevent burning and toast the grains evenly.

Keep the oven at 90°C and toast the malt for 60 minutes. Then toast it for 30 minutes at 100°C, then thirty minutes at 110°c then thirty minutes at 120°C. Remember to stir well every 15 minutes, during the last hour of toasting occasionally take out a few grains, cut across the middle and look at the color of the inside of the grain: if this is turning from white to off white the toasting is done

OG and IBUs I will leave to you. Use dry amber malt extract to boost gravity, preferably only to 40 GU. Follow the hopping for the Mild, best bitter etc depending on how you like your beers. I suggest that the first time you brew this just add some amber dry extract (say 500g) and follow the Mild hopping regime. This toasted malt makes the most incredible malty, rich ale.
Experiment some to arrive at a recipe that pleases you.

Recipe 7. 80/- Scottish

A darker amber ale, nice hints of chocolate from the amber malt, Makes a beer similar to the Caledonian Breweries 80/-.

OG 1045, IBU 35, BU:GU .78

Mash 2.2Kg pale malt, 500g Amber Malt and 300g wheat malt at 68°C for 60 minutes.Boil for 15 minutes, then add 30g Fuggles and 25g Goldings pellets then add 10g goldings 45 minutes later.

Recipe 8. Brown Porter #1

The darker side of the ale family. This recipe is a modern interpretation of the Porter style.

OG 1055, IBU 35, BU:GU .64

Mash 3Kg pale malt at 68°C, cold steep 800g chocolate malt. Boil 15 minutes. Add 15g Target and 30g Goldings then add 20g goldings when the boil has 15 minutes to go. Add 1.5Kg pale liquid malt extract near the end of the boil.

Cold condition 2 weeks.

Recipe 9. Brown Porter #2

This recipe is from a couple of centuries ago, 1850 to be exact. You could add a scoop of smoked malt to some effect.

OG 1055, IBU 35, BU:GU

Mash 1.7Kg Joe White Pilsner malt, 800g brown and 500g amber malt at 68°C, cold steep 350g black patent malt. Boil 15 minutes, add 15g Target and 30g Goldings then add 20g goldings when the boil has 15 minutes to go. Add 1.5Kg pale liquid malt extract near the end of the boil.

Cold condition 4-6 weeks.

Variation: Do another mash to add the first, this time 2.25Kg pale, 750g flaked rye, omit the liquid malt extract.]

Recipe 10. Scottish Wee Heavy

The Scots live in a country too cold to grow hops, and before trains and so on hops were expensive to import. So the scots made a little hops go a long way. This is the most radical mash yet. Similarly the Scots roasted any barley that would not germinate, so still getting use out of it. This is the most radical mash yet.

OG 1065 IBU 32 BU:GU .5

Mash 3Kg pale malt at 70°C for 30 minutes with only 6L mash water, cold steep 300g roast barley. Then do a second mash as shown below
Boil 15 minutes, then let the wort boil, topping up with water if the the wort level drops, and perform a second mash of another 3Kg pale malt the same way as the first. The wort should boil at least two hours, picking up some of the caramelisation present in good Scotch ales.

Combine the worts, boil another 15 minutes then add 30g of Goldings for bittering and 20g for the last 15 minutes. You may like to top up to only 15L to make this a really strong beer, reduce the hopping levels by a quarter if you do.

Of course, WYeast 1728 Scottish is the only yeast to consider for this beers style! A high final gravity, caramelisation and low bitterness are hallmarks of the style. Ferment temp: 14-16°C

Recipe 11. South Australian Stout

OG 1050 IBU 40 BU:GU .8

Stouts are different beers to different people. Originally stout porters were just strong porters, then the word porter was dropped from the name, along with the original gravity! We suggest 250g chocolate malt and 500g roast barley or black patent cold steeped making a ‘gutsy’ stout, Replacing 500g of pale with 500g of Amber malt will give a more complex stout. I do not believe that crystal has a role in a stout.

Recipe 12. Adelaide Hills Hefeweizen

These are delicious refreshing slightly tangy beers, very refreshing and acceptable to nearly all beer drinkers. It requires a decoction.

OG 1055, IBU 18 BU:GU .32

Mash 2Kg wheat malt and 1Kg pilsener malt with 3L water heated to 50°C, mix well the end temperature should be about 35-37°C. Mix in hot (80°C) water gradually until the mash is at 50°C. By this stage all 9L would have been mixed in. 50°C is known as a protein rest, the temperature where certain enzymes attack protein, breaking it down and ensuring there is not
enough protein left to cause a chill haze.

Leave the mash at the protein rest temperature for 20 minutes. Then remove one third of the grains ("thick part" of the mash) place them in a pan and heat, while stirring constantly to 68°C. Hold at 68C for 20 minutes then, again stirring constantly, heat to boiling point and boil for 15 minutes. Add the decocted grains back to the main mash, stir it in and the resulting
temperature should be 68°C—stir in boiling water if needed to achieve that temperature. At the end of the hour remove another one third of the grains and while stirring bring them to a boil and boil them for 10 minutes, add back to main mash and stir in, let the mash rest 10 minutes then start sparging.

Boil with three Hallertauer plugs for 60 minutes. Add 1.5Kg liquid wheat malt extract in the last few minutes of the boil.

Whew, complex procedure, but a decoction like this helps break up proteins so that the yeast has lots of nitrogen for nutrients, and adds bready/malty flavors to the beer. Great for lagers too. Pitch at 12°C with a liquid wheat beer yeast, ferment no hotter than 18°C.

Recipe 13. Wit

This recipe makes a beer a bit like Hoegaarden. Instead of wheat malt we need unmalted wheat. Grains of spelt are by far the best, flaked wheat is possible but a poor second. Wheat flour is sometimes used, use BiLo homebrand cheap flour for its low gluten content:- sieve the flour over the grains, stir in without forming lumps. Orange peel and coriander seed are the spices used. 20g coriander is plenty, for the orange peel zest one Seville orange or two navels or Valencias. The coriander is just as effective, and much easier to sieve out, whole rather than crushed.

Place 2Kg crushed spelt grain in the mash tun, add all the strike water heated to 80°C, mix in then add 1Kg Joe White Export Pilsner malt and stir in, the spelt (or flakes or flour) is gelatinised and made ready for the mash by being mixed with the hot water. Mash 60 minutes, then do a decoction just like the last decoction in the Adelaide Hills Hefeweizen recipe.

Boil 15 minutes, add two plugs of Saaz, boil 45 minutes and add one plug of Saaz plus the coriander and orange zest, boil 15 minutes longer. Pitch at 12°C, ferment no warmer than 18°C. Add 1.5Kg liquid wheat malt extract in the last few minutes of the boil, or perform a second mash (recommended.)

Recipe 14. Barossa Pilsener (Pils)

Makes a beer like Lowenbrau, only better!

OG 1040 IBU 20 BU:GU .5

Mash 2.7Kg Pilsener malt, 300g carapils at 68°C. Boil 15 minutes, add 3 Hallertauer plugs, boil 45 minutes longer, add one Hallertauer plug, boil 15 minutes longer. Add 600g light dry malt extract in the last few minutes of the boil.

A liquid Bavarian Lager yeast, the LoFerm dry lager yeast or 2 packets of 34/70 lager yeast will need to be pitched. Ferment at 8-10°C, or at least under 14°C for two weeks. Just before the ferment is finished, bring the fermenter into room temperature, let it stay there for 3 days. Then rack, lager for 4 weeks at 0°C or cool as possible.

Recipe 15. Czech Pils

OG 1050 IBU 35 BU:GU .7
Mash-in 3Kg of pilsener malt at 50°C, let the mash rest for 20 minutes, then pull a thick decoction (as described under Recipe 12) add back to main mash to bring that to 66°C for 60 minutes. Pull another decoction, just boiling the grains, mix back into mash, rest mash 10 minutes then sparge.

Boil 15 minutes, add 5 Saaz plugs or 65g Saaz pellets, boil 45 minutes and add one more Saaz plug, boil for 15 minutes longer, adding 1.5Kg Extra Pale liquid malt extract in the last few minutes. Ferment as for the German Pilsener but with Czech Pils liquid yeasts if possible.

Recipe 16. Oktoberfest

Elegant malty lager from the elegant city of Vienna. Amber color, malty in the middle mouth with a nice zing of hops in the back of the mouth. What a lager should be!

OG 1055, IBU 30 BU:GU .64

Mash 3Kg vienna malt at 68°C, steep 250g light English crystal malt and 250g medium.

Boil 15 minutes, add 40g Pacific Hallertauer, boil 45 minutes, add 15g Pacific Hallertauer. Add 1250g dry amber malt extract (or mash another 2.5Kg Vienna.) Ferment as for the German Pilsener, but preferably with Oktoberfest or Bavarian or Munich Lager liquid yeast.

Recipe 17. Bock

Dark German lager, malty.

OG 1050 IBU 25 BU:GU .5

Mash 2Kg light and 1Kg dark Munich at 69°C. Pull a decoction to raise the mash from 50°c to 69°C if desired. Steep 250g chocolate malt. Boil 15 minutes, add 40g Pacific Hallertauer, boil 45 minutes and add 20g Pacific Hallertauer and 1.5Kg light liquid malt. Better still, omit the chocolate malt, perform three mashes, adding the wort to the kettle each time and keeping it boiling, then boil another hour, then start adding the hops. Again, consider reducing the volume to 15-18L. Lager this one 2-3 months.

There you go, 17 recipes including ale, wheat, wit and pale, amber and dark lagers. If you want more info on the recipes and how to brew them, or want a recipe for a style not included here just go to the forum link and ask away!!


Part 1>> Contents : Foreword : Quick Intro : 1 : 2 : 3 : 4 : 5
Part 2>> Introduction : 1 : 2 : 3 : 4

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