My long term silence does not mean, that I haven't been brewin', I was just too lazy to post here. Sooo, anyway, here's an update, since the last post.
1. I tried my luck with the basic all amarillo APA, but it came out a bit dark because I only had dark crystal malt on hand. My plan with this was to also pitch my next beer, which was going to be some mishmash of my own concoction directly on the yeast cake of this beer. That turned out OK, but when I was going to bottle this, I lifted the fermenter by the lid (idiot), and it fell right off the lid. By pure luck, the fermenter stayed upright, so I was only looking at ~1 L of spilled beer. It was all over my kitchen, as well as the ceiling. The beer was nice, but too dark. I also had to bottle 1.5 L into a PET bottle, because I ran out of bottle caps.
2. on the day of bottling of the beer above, I brewed something which was supposed to be a hoppy light summer ale. This time I went a bit more sparingly with the dark crystal, so the beer was almost completely made out of pale ale malt, with just a hint of dark crystal. I dry hopped this one with a very generous helping of amarillo and aurora hops. Turned out pretty nice indeed. Also has a lovely golden colour. Aside from the fementer mishap, pitching directly onto the yeast cake turned out quite ok. Would do again.
3. this saturday I got a bit bolder with experimentation. Bought some munich malt and threw in a big load of flaked oats to see what the hazy beer thing I see on the internet is all about. I will dry hop this one to oblivion with amarillo and citra as well. I just threw in the first bunch of hops into the fementer, which is bubbling away happily, now lets see what turns out. I will throw some more hops in beginning of next week and probably bottle around the next weekend.
Anyway, here's the recipe:
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Recipe Overview
Brewer:
Style:
Source Recipe Link:
ABV: 5.8% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.06
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0.5
Colour:
Kettle Efficiency (as in EIB and EAW): 65.2 %
Efficiency into Fermentor (EIF): 55.8 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 64 C
Boil: 45 min
Ferment: 14 days at 22 C
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
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Total Water Needed (TWN): 13.81 L = 3.65 G
Volume into Boil (VIB): 11.98 L = 3.16 G @ 1.049
Volume of Ambient Wort (VAW): 9.33 L = 2.47 G @ 1.06
Volume into Fermentor (VIF): 8 L = 2.11 G @ 1.06
Volume into Packaging (VIP): 7.41 L = 1.96 G @ 1.015 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
70% 2 row 2031 grams = 4.48 pounds
15% Flaked oats 435 grams = 0.96 pounds
15% Munich 435 grams = 0.96 pounds
The Hop Bill (Based on Tinseth Formula)
25.6 IBU Aurora Pellets (8%AA) 14 grams = 0.494 ounces at 45 mins (First Wort Hopped)
2.2 IBU Aurora Pellets (8%AA) 5.6 grams = 0.198 ounces at 5 mins
2.2 IBU Amarillo Pellets (8%AA) 5.6 grams = 0.198 ounces at 5 mins
0 IBU Citra Pellets (8%AA) 5.6 grams = 0.198 ounces at 3rd day (Dry Hopped)
0 IBU Amarillo Pellets (8%AA) 5.6 grams = 0.198 ounces at 3rd day (Dry Hopped)
0 IBU Citra Pellets (8%AA) 11.2 grams = 0.395 ounces at ~1 week (Dry Hopped)
0 IBU Amarillo Pellets (8%AA) 11.2 grams = 0.395 ounces at ~1 week (Dry Hopped)
Mash Steps
Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 60 mins at 66 C = 150.8 F
Water Held Back from Mash: 1.5 L = 0.4 G
Strike Water Needed (SWN): 12.55 L = 3.32 G 68.1 C = 154.5 F
Chilling & Hop Management Methods
Hopsock Used: N
Chilling Method: Korito
Fermentation & Conditioning
Fermentation: Safale US-05 for 14 days at 22 C = 71.6 F
Special Instructions/Notes on this Beer
BIAB Variations
Water Held Back from Mash: 1.5 L = 0.4 G
Water Added After Final Lauter: 1.5 L = 0.4 G
(Closest I've got right now...). Nice post. 
Or don't get so snockered so quickly. 
