What Are You Brewing - 2014

[verysupple]

Doing my first lager. Brewed the AG version of the Vienna lager from BCS on Sunday. Slightly over shot OG and got 1.052 and it's happily fermenting at 10 C and is down to 1.032 already. I'm not sure what the big deal about brewing lagers is. But then again it's not done yet and it might taste awful.

Here's the recipe adapted to my 2 pot stove top BIAB system.

Vitals:
OG: 1.052 (measured)
FG: 1.014 (calculated)
ABV: 5.1% (bottle primed to 2.5 vols)
IBU: 25
EBC: 21


Grist:
2.00 kg Bestmalz Vienna
1.30 kg Bestmalz Pilsner
1.15 kg Bestmalz Munich light
0.05 kg Weyermann Carafa Special II


Mash:
66 C for 60 min
Mash out at 76 C for 10 min

Dunk sparge in 10 L at 76 C for 5 min

Boil 60 min (~20% evap)
40 g Hallertauer Mittelfruh (4.5% AA) - 60 min - 23 IBU
15 g Hallertauer Mittelfruh (4.5% AA) - 10 min - 2 IBU

Chilled to 4 C
Pitched at 9 C (~20 million cells/mL of Wy2308 Munich Lager)
Allowed to free rise to 10 C
Maintaining at 10 C until ~75% attenuation and then raising to 15 C for diacetyl rest
Maintain at 15 C for 48 hours or until forced diacetyl test is negative
Lager at 0 C for as long as I can stand not drinking it - probably 2 weeks, hopefully longer.

EDIT: Typo on the mash temp

 

[fletcher]

Doing my first lager. Brewed the AG version of the Vienna lager from BCS on Sunday. Slightly over shot OG and got 1.052 and it's happily fermenting at 10 C and is down to 1.032 already. I'm not sure what the big deal about brewing lagers is. But then again it's not done yet and it might taste awful.

Here's the recipe adapted to my 2 pot stove top BIAB system.

Vitals:
OG: 1.052 (measured)
FG: 1.014 (calculated)
ABV: 5.1% (bottle primed to 2.5 vols)
IBU: 25
EBC: 21


Grist:
2.00 kg Bestmalz Vienna
1.30 kg Bestmalz Pilsner
1.15 kg Bestmalz Munich light
0.05 kg Weyermann Carafa Special II


Mash:
60 C for 60 min
Mash out at 76 C for 10 min

Dunk sparge in 10 L at 76 C for 5 min

Boil 60 min (~20% evap)
40 g Hallertauer Mittelfruh (4.5% AA) - 60 min - 23 IBU
15 g Hallertauer Mittelfruh (4.5% AA) - 10 min - 2 IBU

Chilled to 4 C
Pitched at 9 C (~20 million cells/mL of Wy2308 Munich Lager)
Allowed to free rise to 10 C
Maintaining at 10 C until ~75% attenuation and then raising to 15 C for diacetyl rest
Maintain at 15 C for 48 hours or until forced diacetyl test is negative
Lager at 0 C for as long as I can stand not drinking it - probably 2 weeks, hopefully longer.

the big deal for me is ...time.

they don't take forever, just longer than ales, and i'm bloody impatient

 

[verysupple]

the big deal for me is ...time.

they don't take forever, just longer than ales, and i'm bloody impatient

Damn straight! That's why it's taken me so long to try one. I've always wanted to keep the production up with demand. But this time I thought, "No. This time I'll brew what I want to drink and not care about the time."

 

[wide eyed and legless]

Getting ready to have a crack at Plum Porter, been considering using Feijoa's as I have a tree full at the moment, but it doesn't have the same ring to it Feijoa Porter plus it has a cissy smell to it, smells more like perfume than a fruit.
If it turns out half as good as what I have been drinking will post the recipe.

 

[Mardoo]

Wait, Feijoa Porter?!?!? I'm pretty trisexual but that's outta my league. Are you really drinking a Feijoa beer lately? Never seen one.

 

[wide eyed and legless]

No Mardoo I've been drinking Plum Porter, Plums and porter its the cat's whiskers.

 

[lael]

What is the plum porter? Link? Sounds interesting...

 

[lael]

Yum beer, how is that riot act Porter tasting? I've been curious about what putting brown malt in would add. Most recipes I've been looking at for porters are essentially a pale malt, some choc, some roast and some crystal in varying proportions. Surprised that this is the first I've seen that has brown malt in it. As from what I've read it sounds like brown malt was the basis for it originally.

 

[wide eyed and legless]

Lael sounds interesting, taste is awesome, can't find a decent recipe so going to make up my own.

 

[OneEye]

Brewing a Milk Stout tomorrow... based on info I've found and gathered on Left Hand's version of the style. Haven't had the commercial example myself but thats one of the reasons why we home-brew, right?! To make something we can't otherwise et our hands on!

Recipe: Milk Stout

Recipe Specifications
--------------------------
Boil Size: 27.96 l
Post Boil Volume: 24.96 l

Boil Time: 60 Minutes

Ingredients:
------------

3.16 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 56.1 %
0.56 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 2 10.0 %
0.34 kg Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3 6.0 %
0.28 kg Barley, Flaked (Briess) (1.7 SRM) Grain 4 5.0 %
0.28 kg Munich, Light (Joe White) (9.0 SRM) Grain 5 5.0 %
0.28 kg Roasted Barley (Simpsons) (550.0 SRM) Grain 6 5.0 %
0.23 kg Oats, Flaked (Briess) (1.4 SRM) Grain 7 4.0 %
12.00 g Columbus/Tomahawk/Zeus (CTZ) [15.00 %] - Hop 8 19.0 IBUs
10.00 g East Kent Goldings (EKG) [5.00 %] - Boil Hop 9 1.9 IBUs
0.50 kg Milk Sugar (Lactose) [Boil for 10 min](0 Sugar 10 8.9 %
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 5.72 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.88 l of water at 73.2 C 66.7 C 60 min

Sparge: Fly sparge with 19.31 l water at 75.6 C
Notes:
------


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

 

[yum beer]

Yum beer, how is that riot act Porter tasting? I've been curious about what putting brown malt in would add. Most recipes I've been looking at for porters are essentially a pale malt, some choc, some roast and some crystal in varying proportions. Surprised that this is the first I've seen that has brown malt in it. As from what I've read it sounds like brown malt was the basis for it originally.

Will be trying the first bottle from this batch tomorrow and will report after.
I don't know how much I will be able to detect what the brown malt brings with the amount of chocolate that went into the final beer, but we will see.

 

[GrumpyPaul]

Put this one down this arvo while the dog was having puppies. Hence the name "Scottish Litter".

Pretty happy hitting all the right numbers aimed for 1.048 ended up with 23 litres of 1.050 in the cube. According to Brew Mate my efficiency is up 3% to 73%.

Scottish Litter
Scottish Light 80/-

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 50.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 12.1 (EBC): 23.9
Bitterness (IBU): 25.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Pale Ale Malt (90%)
0.400 kg Caramalt (8%)
0.100 kg Chocolate (2%)

Hop Bill
----------------
50.0 g East Kent Golding Pellet (4% Alpha) @ 60 Minutes (Boil) (2.2 g/L)

Misc Bill
----------------
23.0 g Oak Chips @ 0 Days (Secondary)

Single step Infusion at 68°C for 90 Minutes.

Drew of 3 litre at the start of the boil. Reduced in a seperate pot to 1.5litre to caramelise and returned kettle.

Fermented at 16°C with Wyeast 1728 - Scottish Ale

 

[wide eyed and legless]

Put together a recipe for the Plum Porter, looking for any constructive input.
Basic Brown Porter recipe. Batch size 23 litres

3.8 kg Maris Otter Pale Mash 67 degrees C 60 mins 75% efficiency
0.45 kg Brown Malt
0.45 kg Crystal 60 L
0.27 kg Chocolate 90 minute boil O.G 1.050 F.G 1.014
Hops
35 g Fuggles 60 mins
18 g Fuggles 10 mins

I week primary Safale S04 2 weeks secondary 2.2 kg plums

 

[yum beer]

Riot Act Porter (Brown Porter)

unfortunately I have suffered a bout of Bell's Palsy (facial paralysis) late last night, as such my sense of taste is a bit out of kilter today.
Anyway, after spending all morning and a bit more in hospital having scans and ultrasounds I get home for a chance to crack one open.

Only 13 days post bottling...very smooth, a little darker than I expected, possibly from the chocolate, but not a lot.
Theres a little bit of roasty bite, some smooth chocolate, not as much as I was expecting and a nice maltiness. The body is quite light and its probably a little overcarbed...just, may need to avoid the headstart glass next time. No head but with shed loads of chocolate thats to be expected.

My taste is out a little and as I had trouble taking a good mouthfull I couldn't get a good feel for what the brown malt has done...suffice to say, I'm bloody rapt with the outcome and look forward to seeing what a few months in the bottle will bring. That's if any last beyond winter.

 

[fletcher]

made an ESB today. looking forward to it. ended up throwing in a bit of DME to boost the gravity in case it finishes higher than planned. read about wy1968 conking out early.

85% muntons maris otter
9% DME
5% joe white medium crystal
1% joe white dark crystal
1.049

50gm east kent golding (45 mins)
20gm east kent golding (15 mins)
35IBU

1L starter wyeast 1968 london ESB ale yeast
1.0 tablet whirlfloc
0.5 teaspoon nutrient

20L batch, single infusion, no sparge, mash 65C for 90 mins, boil 90 mins, no-chilled (still waiting on my bloody cider to finish), 19C fermentation, 2C cold crash, keg.

 

[sponge]

Will hopefully be brewing something dark over the easter weekend and split into two cubes.

One to be fermented with 3726 and the other with 1968.

85% ale
8% xtal (maybe a mix of dark xtal and spec b..)
4% choc
3% midnight wheat

1.055
35IBUs @ FWH (whatever needs to be used up in the freezer)

Ended up changing this slightly due to using up leftover grains.

64% MO (used up the rest of my stocks)
20% vienna
8% xtal (mix of medium and spec b.)
4% choc
4% midnight wheat.

50g challenger @ FWH

I've just put one cube onto the 3726 slurry and is tasting quite promising. Quite a subdued roast which I'm putting down to cold-steeping the dark grains as this is the first time I've tried it. The other half onto the 1968 once I keg the mild that it is fermenting.

Looking forward to a bit of a funky porter..

PS. Mark, if you're reading this, I saved you a vial of 3726 slurry.

PPS. Going by my brewing records, this was my 50th AG brew.. :super:

 

[djar007]

A vile doesn't sound that inviting. Lol. Is that fwh 35 with no additional hopping?

 

[sponge]

A vile doesn't sound that inviting. Lol. Is that fwh 35 with no additional hopping?

I picked up on that after first reading back through my post.. stuck out like a sore thumb. Nothing like a vile of yeast to start ANZAC day.

And yup, 35IBUs without any additional hopping. I'm hoping to get a nice comparison of the yeasts (not really a comparison since they're such different strains) with use in a porter so didn't worry about any late hopping.

 

[fletcher]

today i'm brewing up a starter; pretty pumped.

100gm DME
water
4kg of sarcastic excitement

18c with wy1968. smells...ok i suppose.

can't wait to not taste it!

 

[manticle]

Bramling ESB

Type: All grain Size: 22 liters
Color:
24 HCU (~13 SRM)


Bitterness: 42 IBU
OG: 1.053 FG: 1.012
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 5kg simpsons maris
250g simpsons crystal 95-115L
50g simpsons maris chocolate
Mash: 70% efficiency
Boil: 90 minutes SG 1.034 34 liters
Hops: 15g Kent Goldings plugs (4% AA, 60 min.)
15g bramling cross (8% AA, 60 min.)
20g Kent Goldings plugs(4% AA, 20 min.)
20g bramling cross (8% AA, 20 min.)
10g Kent Goldings plugs (aroma)
10g bramling cross (aroma)

1469 recovered from dark mild
Reduction of wort

Cal sulphate (out of cal chloride)

55/63/68/72/78


Hops courtesy of temple.