Cm2, Fourstar, Brendo, Maple Collaboration Brewday #2

[brettprevans]

imperial boh pils

22.7L
OG 1073
IBU 58
90 min boil (we can probably get away with 60)

7.2kg pils
455g carapils

56g Czech saaz @ 60
56 czech saaz @ 30
42g czech saaz @ 10
56g czech saaz @1

mash @ 68C for 60 min + playing with water chemistry.

yeast somethin like W2487

just having a play in promash for an imperial boh pils based on that recipe i posted above. 33kg of grain gonna have to split it into 2 rig least we use Fents' rig again


Imperial Boh Pils

A ProMash Recipe Report

BJCP Style and Style Guidelines
02-A European Pale Lager, Bohemian Pilsner

Batch Size (L): 88.00 Wort Size (L): 88.00
Total Grain (kg): 35.59
Anticipated OG: 1.086 Plato: 20.71
Anticipated SRM: 4.5
Anticipated IBU: 47.9
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.1 33.47 kg. Pilsner Australia 1.037 1
5.9 2.12 kg. Weyermann Carapils (Carafoam) Germany 1.037 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
260.33 g. Czech Saaz Pellet 3.50 28.8 60 min.
260.33 g. Czech Saaz Pellet 3.50 14.7 30 min.
195.25 g. Czech Saaz Pellet 3.50 4.3 10 min.


Yeast
W2487

Mash Schedule
Mash Type: Single Step

Saccharification Rest Temp : 68 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

 

[MeLoveBeer]

just having a play in promash for an imperial boh pils based on that recipe i posted above. 33kg of grain gonna have to split it into 2 rig least we use Fents' rig again

Fark... starting to understand the need for a couple of tun *******.

 

[brettprevans]

i really shouldnt be be suprised. the collaboration barleywine was 44kg

edit: funnily enough they both have over 700g of hops!

 

[MeLoveBeer]

Think you guys can definitely count me in; I have a super heavy duty mash paddle (BB Mash Weapon), italian spiral and a MM3 mill if needed, but everything else will be a little small in capacity (but happy to contribute in any way needed).

 

[brendo]

i really shouldnt be be suprised. the collaboration barleywine was 44kg

edit: funnily enough they both have over 700g of hops!

I am currently in negotiations with myself about possibly procuring a large mash tun to match the capacity of my mega kettle - will let you know how those discussions shape up

 

[Fourstar]

1 massive roller storage container, 1 length of braided hose, bulkhead and ball valve and we are set.

A very cheap option for these collaberative brews and the massive thermal mass will help keep temperatures up without the need for insulation.

 

[MeLoveBeer]

I am currently in negotiations with myself about possibly procuring a large mash tun to match the capacity of my mega kettle - will let you know how those discussions shape up

Something like this would be perfect... (though I think we'd need a bigger mash paddle)

 

[Maple]

Something like this would be perfect... (though I think we'd need a bigger mash paddle)

pretty sure that was Fents' tun....

 

[Siborg]

Something like this would be perfect... (though I think we'd need a bigger mash paddle)

I think you'd almost need to do the wine thing in that. Roll up the pants and get mashing.... with your feet!

 

[Fourstar]

guys, as discussed today.


http://www.gooseisland.com/pages/bourbon_c...vanilla/160.php

 

[Fourstar]

guesstimation of their recipe from ingredients availiable

bourbon barrel vanilla imperial stout
Imperial Stout

Type: All Grain
Date: 5/11/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
9.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 74.38 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 8.26 %
0.80 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 6.61 %
0.80 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 6.61 %
0.50 kg Roasted Barley (Joe White) (558.0 SRM) Grain 4.13 %
60.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 55.5 IBU
30.00 gm Styrian Goldings [5.20 %] (20 min) Hops 6.6 IBU
3.00 items Vanilla Bean (Boil 5.0 min) Misc
60.00 gm Oak Chips (Secondary 4.0 weeks) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.112 SG
Est Final Gravity: 1.027 SG
Estimated Alcohol by Vol: 11.17 %
Bitterness: 62.1 IBU
Est Color: 66.1 SRM Color: Color

Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 33.85 L of water at 73.1 C 67.0 C
10 min Mash Out Add 17.70 L of water at 86.0 C 73.0 C

Notes
add vanilla and oak chips to secondary (keg) to age for 1 month.
add 100sq cm of oak per L of beer this is the ratio used for wine aging. remember size of chips is front and back for surface area.

 

[Fourstar]

changes after todays discussions. e.g. ekg, rye, essence of Indonesian virgins etc.

vic bourbon barrel vanilla imperial stout
Imperial Stout

Type: All Grain
Date: 5/11/2010
Batch Size: 90.00 L
Brewer: Braden
Boil Size: 113.99 L Asst Brewer:
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 70.00

Ingredients
30.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 65.22 %
5.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 10.87 %
4.00 kg Munich I (Weyermann) (7.1 SRM) Grain 8.70 %
3.00 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 6.52 %
2.00 kg Roasted Barley (Joe White) (558.0 SRM) Grain 4.35 %
1.00 kg Caraaroma (Weyermann) (178.0 SRM) Grain 2.17 %
1.00 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 2.17 %
200.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 48.3 IBU
150.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 8.2 IBU
12.00 items Vanilla Bean (Boil 5.0 min) Misc
240.00 gm Oak Chips (Secondary 4.0 weeks) Misc
4 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.109 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 10.89 %
Bitterness: 56.6 IBU
Est Color: 66.5 SRM

Mash Profile
60 min Mash In Add 128.68 L of water at 73.1 C 67.0 C
10 min Mash Out Add 67.28 L of water at 86.0 C 73.0 C

Notes
add vanilla and oak chips to secondary (keg) to age for 1 month.
add 100sq cm of oak per L of beer this is the ratio used for wine aging. remember size of chips is front and back for surface area.

 

[brendo]

That is a massive mash mate - we might want to look at dropping the gravity a little and mash out may be difficult - looking at roughly 200l of mashtun capacity by the time we mash out!!

 

[Fourstar]

That is a massive mash mate - we might want to look at dropping the gravity a little and mash out may be difficult - looking at roughly 200l of mashtun capacity by the time we mash out!!

only a couple of kg more than the BW we did.

 

[thelastspud]

So will you be soaking the oak chips in bourbon for a few weeks first?

 

[brettprevans]

So will you be soaking the oak chips in bourbon for a few weeks first?

Depends. For those that want bourbon oak yes, those who want plain oak or no oak, then no. The base beer will allow each person to make some tweaks for preference, as will the partigyle that comes off this beer. Ie the partigyle could be made into a mild, Swartz type beer, mild lager etc

It really is up to the individual as to what they want to do with their brew. I'm thinking of doing a few experiments with some of the bottles like adding some pure peppermint to a few bottles and maybe a little wyeast old ale yeast to a few bottles. Depends on how organized I get.

And of course we might swap a few bottles with each other.

Anyway fellas I'll knock out tge new world ale today and post up for tweaking

 

[brettprevans]

changes after todays discussions. e.g. ekg, rye, essence of Indonesian virgins etc.

vic bourbon barrel vanilla imperial stout
Imperial Stout

Type: All Grain
Date: 5/11/2010
Batch Size: 90.00 L
Brewer: Braden
Boil Size: 113.99 L Asst Brewer:
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 70.00

Ingredients
30.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 65.22 %
5.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 10.87 %
4.00 kg Munich I (Weyermann) (7.1 SRM) Grain 8.70 %
3.00 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 6.52 %
2.00 kg Roasted Barley (Joe White) (558.0 SRM) Grain 4.35 %
1.00 kg Caraaroma (Weyermann) (178.0 SRM) Grain 2.17 %
1.00 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 2.17 %
200.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 48.3 IBU
150.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 8.2 IBU
12.00 items Vanilla Bean (Boil 5.0 min) Misc
240.00 gm Oak Chips (Secondary 4.0 weeks) Misc
4 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.109 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 10.89 %
Bitterness: 56.6 IBU
Est Color: 66.5 SRM

Mash Profile
60 min Mash In Add 128.68 L of water at 73.1 C 67.0 C
10 min Mash Out Add 67.28 L of water at 86.0 C 73.0 C

Notes
add vanilla and oak chips to secondary (keg) to age for 1 month.
add 100sq cm of oak per L of beer this is the ratio used for wine aging. remember size of chips is front and back for surface area.

add ~2kg of oates to the grain bill
what about some choc? say 1.2kg
if we wanted to cut down the grain a little we could scale down to 80L. it is a lot more than the barley wine. im not sure why though.

 

[brendo]

if we wanted to cut down the grain a little we could scale down to 80L. it is a lot more than the barley wine. im not sure why though.

It is also a higher gravity than the BW worked out to be too - and we added a fair bit of sugar to get it up to that point.

I would probably look at dropping the SG a little or scale the recipe volume back a little bit.

The other option... dare I say it is to add some DME into the boil, replacing some of the base malt - saves a bit of room in the mash tun.

 

[brettprevans]

New World Hop Lager -
Recipe Specifics
Batch Size (L): 90.00 Wort Size (L): 90.00
Total Grain (kg): 18.00
Anticipated OG: 1.044 Plato: 10.93
Anticipated SRM: 3.0
Anticipated IBU: 42.4
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.4 16.27 kg. Pilsener Germany 1.038 2
9.6 1.73 kg. Wheat Malt Germany 1.039 2

Hops sub NS for any new world hop like Motueka, Pacific Jade or Pacific Gem
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
83.08 g. Nelson Savin Pellet 12.60 38.2 60 min.
34.00 g. Nelson Savin Pellet 12.60 4.2 15 min.
34.62 g. Nelson Savin Pellet 12.60 0.0 0 min.
34.62 g. Nelson Savin Pellet 12.60 0.0 Dry Hop

Yeast
WYeast 2124 Bohemian Lager

Mash Schedule
Saccharification Rest Temp : 63 Time: 60
Mash-out Rest Temp : 75 Time: 10

Notes
24.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min)

edit:
for the berliner Weis I recon we will be right with the grain bill
throw in say 90g of Hallertau in the mash before we take the partigyle runnings and then pitch a bit of grain like Dave said tobuild up lacto (unless anyone has a lacto yeast) ad then we can add whatever we want post batch split. Im thinking of using pure Wyeast Roselare

 

[brettprevans]

I've sourced our vanilla pods. Tahitian vanilla pids at that.
So another item ticked