What Are You Brewing - 2014

[sp0rk]

Doing a Aussie Lager this weekend for a fishing trip in early may, to keep all my mates happy

Sheep Shagger Lager (Australian Lager)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 2.8 (EBC): 5.5
Bitterness (IBU): 14.3 (Average)

74.23% Pilsner
20.62% Maize
5.15% Carapils (Dextrine)

0.7 g/L Pride of Ringwood (8.3% Alpha) @ 60 Minutes (Boil)
0.7 g/L Pride of Ringwood (8.3% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 67°C for 75 Minutes. Boil for 60 Minutes

Fermented at 16°C with Wyeast 2035 American Lager


Recipe Generated with BrewMate

 

[Lord Raja Goomba I]

Double brew day yesterday, with some interruptions (some nice, some annoying):

This is off memory as I'm on my work computer:

Repeat of 2014 APA (without Maris Otter):

5kg JW Ale Malt
.2kg Caramunich II
.2kg Medium Crystal
.2kg Caramalt (can't remember if this is JW or BB)
.01kg Roasted Barley

(No Chill, all cube hopped): Estimated (from memory) IBU 51.2

20g Amarillo
10g CTZ
20g Belma
20g Mosaic
20g Citra
20g Cascade
10g Apollo

BRY97 Yeast (I'm annoyed, looked in the freezer, two packets of that, no US-05. If I'd checked, I'd have upped some hopping, though the Cascade is an addition on the last batch).

English Pale Ale (basically the same as the APA, but with English hops):

5kg JW Ale Malt
.2kg Caramunich II
.2kg Medium Crystal
.2kg Caramalt (can't remember if this is JW or BB)
.02kg Roasted Barley

Hop additions (can't remember the IBU, though it would have been calculated to the same as the above APA, I just want to see the same grain bill, how the RB works in the two differing quantities and how the hops make a difference. It sort of ended up more Northern Brown Colour or a little darker);

20g Magnum at 90m FWH
50g EKG at cube hopped
20g Stryrian Goldings at cube hopped
20g Willamette at cube hopped (made English Beers before with Willamette when I didn't have EKG - great hop for it)

Either Notto or M79 Burton Ale yeast - not decided yet. Any thoughts?

 

[Aydos]

Into the cube

Not a bad effort for such a high OG. I struggle to get good efficiency when it's over 1.070

 

[davedoran]

Looking at this in a couple of weeks

Recipe: Les's Schneider Weizen
Brewer: Dave
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste:

Recipe Specifications
--------------------------
Boil Size: 31.73 l
Post Boil Volume: 27.23 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.60 l
Estimated OG: 1.052 SG
Estimated Color: 8.3 EBC
Estimated IBU: 12.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.30 kg Wheat Malt, Ger (3.9 EBC) Grain 1 61.1 %
0.90 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 2 16.7 %
0.90 kg Vienna Malt (6.9 EBC) Grain 3 16.7 %
0.30 kg Munich Malt (17.7 EBC) Grain 4 5.6 %
13.50 g Hallertauer Mittelfrueh [4.00 %] - First Hop 5 6.1 IBUs
20.00 g Hallertauer Mittelfrueh [4.00 %] - Boil Hop 6 6.3 IBUs
1.50 g Hallertauer Mittelfrueh [4.00 %] - Boil Hop 7 0.3 IBUs
1 pkg Bavarian Wheat Yeast (Wyeast Labs #3056) Yeast 8 -


Mash Schedule: BIAB, Wheat Mash
Total Grain Weight: 5.40 kg

 

[Dan Pratt]

After looking through this website i really liked this recipe for the Pale Ale and have the hops available to make it, plus the skills h34r:

http://www.theelectricbrewery.com/forum/viewtopic.php?t=24947

The Electric Pale Ale

OG - 1.056
IBU - 37
EBC - 9

78% JW Ale
18% Weyermann Vienna
4% Weyermann Caramunich T1

14g each of Amarillo & Centennial @ 20mins
28g each of Amarillo & Centennial @ 10mins
28g each of Amarillow & Centennial - Whirlpool 10mins after end of boil

Wyeast 1056 at 18c

Dry Hopping 56g of Citra after fermentation and during cold crash - 28g @ 21c then 28g @ 4c

Adjusting the water to be high on sulphates to around 280ppm and get the mash pH at around 5.4 - will mash for 60mins at 67c

 

[Wilkensone]

After looking through this website i really liked this recipe for the Pale Ale and have the hops available to make it, plus the skills h34r:

http://www.theelectricbrewery.com/forum/viewtopic.php?t=24947

The Electric Pale Ale

OG - 1.056
IBU - 37
EBC - 9

78% JW Ale
18% Weyermann Vienna
4% Weyermann Caramunich T1

14g each of Amarillo & Centennial @ 20mins
28g each of Amarillo & Centennial @ 10mins
28g each of Amarillow & Centennial - Whirlpool 10mins after end of boil

Wyeast 1056 at 18c

Dry Hopping 56g of Citra after fermentation and during cold crash - 28g @ 21c then 28g @ 4c

Adjusting the water to be high on sulphates to around 280ppm and get the mash pH at around 5.4 - will mash for 60mins at 67c

Hey pratty, I'm still noobing it up, but is it normal to not have a 60 hop addition for pale ales?

 

[Lord Raja Goomba I]

Hey pratty, I'm still noobing it up, but is it normal to not have a 60 hop addition for pale ales?

It will provide mainly bittering, which is still needed in Pales.

I generally go 60 minutes for IPA and 30 minutes for APA as my first additions.

However, in a break from my convention, I did a 90 FWH addition of Magnum in an English Pale. No Chill (not that no chill makes any difference at 90 minutes).

It's one of those things you play around with and find out what your tastebuds like, rather than it being a hard and fast rule. I've got my American Pales and AIPA to a formula which I can use and adjust according to what hops I have in stock, but sticking to the same parameters. Some end up better than others, but that's more the hop (say Citra vs Kohatu), rather than the formula and always drinkable and still within the balance I like.

 

[Wilkensone]

Thanks for that, haven't seen many without a 60 min is all. Good info!


Wilkens

 

[Dan Pratt]

^^^ what LRG said.

I have a Pale Ale that I make often and this was always a 60min addition of magnum, its now become a 45min addition to reduce the bitterness and on the next one it could be a FWH for a similar but different percieved result. With my IPA's depending on what Im aiming for a 90min addition would be used along with a 60m. It is all about how you want your hops to come through in the beer.

This recipe will have bitterness to 37ibu and be smoother than the same beer just with a 60min addition to 37ibu, which would be very bitter and seem harsher to drink.

Try for yourself a late hopped pale ale, all additions 20m or less and see how it turns out*

* this will require alot more hops than usual. B)

 

[Not For Horses]

Wilkensone
Check out this thread:

http://aussiehomebrewer.com/topic/76190-10-minute-ipas-are-good-for-school-night-brewing/

 

[Lord Raja Goomba I]

To add to what Pratty1 said - my APA that's on its second run - it's a cube hopped (which to my taste buds is about a 15 minute addition if chilled) APA - at over 50IBU.

Now, it doesn't taste 50 IBU. When I was chilling and brewing APA, I'd generally aim them at 35-40IBU, 15 IBU from 30m and the rest from 10m. They tasted more bitter than the 50 IBU one does.

Perceived bitterness is a funny thing - as Pratty1 said - 37IBU from a 60m addition doesn't taste the same as 37IBU from 10 minutes. It's where the science ends and the art begins.

 

[Dan Pratt]

It's where the science ends and the art begins.

 

[fletcher]

would love some feedback/critique. making an ordinary bitter using what i have on hand. the vienna is there just to get rid of such a small amount of it, same with the hallertau.

20L BIAB
49% JW ale (don't have MO)
33% wey vienna
8% wey munich
5% simp med crystal
3% simp dark crystal
2% JW choc
1.038 at 68C

EKG 60 20ibu
hallertau 60 5ibu
EKG 20 8ibu

WLP013 18C

bump. any ideas/comments/flames welcome

 

[Midnight Brew]

bump. any ideas/comments/flames welcome

Yet to brew a bitter but got a similar looking grist planned with a slightly higher mash at 70c. I'm sure some more experienced bitter brewers will chime in and help out. Not to say that it doesn't belong there but what if drop the choc to 1%, should give you a nice copper coloured ale still. From reading the style guidelines today it's a pretty broad style.

How are you packaging? And to what vol of Co2?

 

[fletcher]

Yet to brew a bitter but got a similar looking grist planned with a slightly higher mash at 70c. I'm sure some more experienced bitter brewers will chime in and help out. Not to say that it doesn't belong there but what if drop the choc to 1%, should give you a nice copper coloured ale still. From reading the style guidelines today it's a pretty broad style.

How are you packaging? And to what vol of Co2?

kegging and keeping it low. about 1.2ish? i'm new to kegging.

 

[yum beer]

bump. any ideas/comments/flames welcome

I'd be tempted to move the Hallertau to 5 minutes for same IBU's

Just because....

 

[Tahoose]

Car shat itself today for final time, blew a head gasket among a few other problems.

Work said don't bother coming in.. So time for a impromptu brew

****** Car Faux Lager

12ltrs

2.5kg JW Trad Ale
Czech Saaz 60mins to 20 IBU
Brewbright @ 10mins

OG 1.048

Notto

First time trying BIAB after a few AG brews.

 

[Lord Raja Goomba I]

Tahoose - you traitor!

What system are you using now?

It looks as though my legally acquired keg will have it's top chopped off for either a gas rig, or an internal element (I have someone looking for one for me and willing to fit it). It might take a few weeks, but I reckon I'll be onto that. Missus seems to get a cold every time I brew in the house (the boiling of liquor rather than the water causes it). So she wants it outside, and who am I to argue?

I'm thinking that my 2 pots will still suffice on the stovetop for bringing the necessary water up to scratch and a bit of an alteration to the sparge process for larger batches (30L plus) and I'll be sorted. Thinking a side by side stout - with half going into a fermenter with American hops (cube hopped) and the other half EKG or Styrians or something along those lines.

 

[Wilkensone]

Looking to hopefully brew this up soon as a JS Amber Ale clone.. sorry about the formatting not sure how to get around it.

Any thoughts on the recipe?

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: James Squire Amber Ale
Brewer: Will
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 30.33 l
Post Boil Volume: 23.07 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.057 SG
Estimated Color: 11.7 SRM
Estimated IBU: 33.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
4.50 kg Pale Malt, Ale (Barrett Burston) (3.0 SR Grain 2 92.0 %
0.35 kg Caramunich II (Weyermann) (63.0 SRM) Grain 3 7.2 %
0.04 kg Chocolate Malt (450.0 SRM) Grain 4 0.8 %
40.00 g Willamette [5.50 %] - Boil 60.0 min Hop 5 27.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
20.00 g Willamette [5.50 %] - Boil 15.0 min Hop 7 6.7 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 8 -

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 4.89 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 33.32 l of water at 69.9 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Tahoose]

Haha LRG

Don't worry I was wishing I had used the buckets when my pot with the kettle element craped out 40 mins into the boil.

Fortunately I had my portable induction stove handy so got it going pretty quick.

I'm thinking all of the extra protein that gets I normally filter out caked up on the element.

2 & 1/2 hr brew day is good though.

Got 10ltrs at 1.051