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RegBadgery

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I roasted some pale malt yesterday evening and am brewing an ale today. It was to be a porter but I don't think that my oven did the job - anyway I'll be very interested to see how this one turns out - the place was filled with a wonderful aroma.

I'm also thinking of a lager - maybe mixing some munich and pilsener malt.

I hope everyone is having a super easter.

cheers
reg
 

Doc

Doctor's Orders Brewing
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Just finished cleaning up after brewing an AG Marzen-Oktoberfest.
Tasted pretty good going into the fermenter.
Using the WLP920 Old Bavarian Lager Yeast.
Fermenting in my new temperature controlled fridge at 11degC.

Here is the recipe.

Cheers,
Doc

Doc's Oktoberfest-Marzen

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

09-A German Amber Lager, Oktoberfest/Maerzen

Min OG: 1.050 Max OG: 1.064
Min IBU: 20 Max IBU: 30
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 6.04
Anticipated OG: 1.056 Plato: 13.76
Anticipated SRM: 7.9
Anticipated IBU: 27.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.047 SG 11.78 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
53.8 3.25 kg. Pale Ale Malt (2-row) Australia 1.037 2
37.3 2.25 kg. Munich Malt Australia 1.038 6
6.6 0.40 kg. Cara-Pils Dextrine Malt 1.033 2
2.2 0.13 kg. Crystal 40L America 1.034 40
0.1 0.01 kg. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
32.00 g. Hallertauer Whole 6.60 23.5 45 min.
16.00 g. Hallertauer Whole 6.60 3.5 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.17 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP920 Old Bavarian Lager


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 6.04
Water Qts: 20.42 - Before Additional Infusions
Water L: 19.32 - Before Additional Infusions

L Water Per kg Grain: 3.20 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 60


Total Mash Volume L: 23.35 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

fergiej

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Just racked a Coopers Pale Ale, kept it simple as it is the first time I have tried racking to a secondary fermenter.

Have to see how it goes, had troudle keeping the temp down during the primary fermentation. Tasted Ok on a test when racking.

Hope everyone has a safe easter holiday period.
 

RegBadgery

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It was a bit of a brewing bonanza over easter. Apart from my home-roasted brown malt porter I brewed a chocolate ale (Weyermann pilsener and Baird's pale chocolate - horizon for bittering) and a lager (3/4 hoepfner munich, 1/4 IMC pilsener, horizon for bittering, saaz for flavour and I'd say some more saaz dry-hopping for aroma - may as well use that lagering time for more hopping) - 3 on the trot - and still managed to see the chooks and Archie the enormous horse at the easter show.

By gee that hoepfner munich has a fantastic aroma. That was the end of it - anyone used the IMC munich - am thinking of getting a sack next time?

cheers
reg
 

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