What Are You Brewing - 2014

[djar007]

Why do you prefer calc chloride manticle? I Have been adding half of each to my mash but recent reading on calcium sulphate has got me interested in upping it over the calc chloride.

 

[manticle]

Generally I use Cal sulphate to brighten hop profile, Cal Chloride to push malt. A lot of brews are a blend of both for me although I may favour gypsum in a US PA and Cal. Chloride in a bitter. Things like dark mild just get Cal. chloride.

Calcium sulphate is not recommended in darker beers from a number of sources (although I believe there may be modern brewers of hoppier dark styles like us brown, us stout or black IPA that reckon it's OK).

 

[DU99]

My First grain beer(BIAB)..20litres
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 16.0 (EBC): 31.4
Bitterness (IBU): 34.7 (Average - No Chill Adjusted)

3.5 kgPale Ale Malt
250g Carapils (Dextrine)
200gCarafa I malt
200g Wheat Malt

10g Topaz (16.2% Alpha) @ 60 Minutes (Boil)
25g Cascade (7.8% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safale US-05

 

[philmud]

In the process of whirlpooling a Ruthless Rye IPA clone. Well in sipping a nice tequila while the crud settles. Got a few drops of water from the hose connect of my immersion chiller in the wort at about 50C. Am hoping I don't get an infection!

Recipe thread here; http://aussiehomebrewer.com/topic/79715-ruthless-rye-ipa/#entry1166247

 

[manticle]

http://aussiehomebrewer.com/recipe/1441-altbier/

A version of this beer. Will be using spalt instead of tettnang. Not sure about styrians - might go all spalt. Also have no biscuit so I might do a separate minimash with some pils, biscuit and a slight touch of aromatic and add the boiled runnings during fermentation.

 

[waggastew]

Belgian Dubbel

Nice winter warmer, brewing for a homebrew club meeting in July. Based on a previous recipe that was a bit thin/lacking in complexity. Upped spec malts, candi sugar and mash temp.

Recipe Specs
----------------
Batch Size (L): 14.0
Total Grain (kg): 2.875
Total Hops (g): 20.50
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 6.15 %
Colour (SRM): 32.6 (EBC): 64.2
Bitterness (IBU): 21.8 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
1.000 kg Dry Malt Extract - Light (34.78%)
0.500 kg Munich II (17.39%)
0.500 kg Pilsner (17.39%)
0.250 kg Candi Sugar, Dark (8.7%) - added Day 5
0.200 kg Cane Sugar (6.96%) - added Day 5
0.100 kg Carafa II malt (3.48%)
0.100 kg Caramunich II (3.48%)
0.100 kg Melanoidin (3.48%)
0.100 kg Special-B (3.48%)

Hop Bill
----------------
10.5 g Hallertau Mittlefrueh Pellet (8% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
10.0 g Tettnanger Pellet (3.13% Alpha) @ 60 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------

1tsp of CaCO3 into the mash water
Single step Infusion at 67°C for 60 Minutes.
Pitched at 18°C with slurry from 2L starter of Wyeast 1214 - Belgian Abbey, let rise to 21degC over four days and ferment out

 

[Bridges]

I have to brew under an eave at my place as it's been bucketing all day pretty much. It does seem to be easing off a bit at the moment, about 40 minutes off firing up the burner and lifting the bag on this one...

Yep another Pale Ale

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.018
Total Hops (g): 80.00
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.32 %
Colour (SRM): 5.0 (EBC): 9.9
Bitterness (IBU): 32.9 (Average)
Brewhouse Efficiency (%): 71
Boil Time (Minutes): 90

Grain Bill
----------------
2.700 kg Pilsner (67.2%)
0.800 kg Vienna (19.91%)
0.250 kg Carapils (Dextrine) (6.22%)
0.250 kg Wheat Malt (6.22%)
0.018 kg Chocolate (0.45%)

Hop Bill
----------------
11.0 g Cascade Pellet (6.5% Alpha) @ 45 Minutes (Boil) (0.6 g/L)
9.0 g Centennial Pellet (10.2% Alpha) @ 45 Minutes (Boil) (0.5 g/L)
12.0 g Cascade Pellet (6.5% Alpha) @ 20 Minutes (Boil) (0.6 g/L)
10.0 g Centennial Pellet (10.2% Alpha) @ 20 Minutes (Boil) (0.5 g/L)
22.0 g Cascade Pellet (6.5% Alpha) @ 0 Minutes (Boil) (1.1 g/L)
16.0 g Centennial Pellet (10.2% Alpha) @ 0 Minutes (Boil) (0.8 g/L)

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 65°C for 90 Minutes.
Fermented at 19°C with Safale US-05

 

[StalkingWilbur]

First SMaSH beer tomorrow.

 

[Wilkensone]

First SMaSH beer tomorrow.

ImageUploadedByAussie Home Brewer1398526228.176208.jpg

that was my first AG brew! Turned out really well


Wilkens

 

[StalkingWilbur]

Nice. Same kind of IBU's and hop schedule?

 

[Wilkensone]

Nice. Same kind of IBU's and hop schedule?

retty similar I think went 60, 15, whirlpool additions and no chill.. As my first brew it didn't go overly well and tastes good so yours should be great.


Wilkens

 

[The Village Idiot]

All done, now the clean up.


American Amber/Pale

87% Low Color Maris
3.8% Caramunich 11
3.8% Wheat
1.9% Dark Crystal

Magnum 15g @ 60 min
Cascade 10g @ 10 min
Nelson Sav 10g @ 10 min
Nelson Sav 20g @ 0 min

40.4 IBU

No chilled.

 

[fletcher]

First SMaSH beer tomorrow.

ImageUploadedByAussie Home Brewer1398526228.176208.jpg

3 packs of US-05?

EDIT: apologies. didn't see the volume

 

[mje1980]

Haven't brewed for a while, as I'm in a leg splint. 1 week til it comes off and I'm pretty mobile, so I'm trying to brew a batch.

Busted knee mild

85.1% wey pils ( all I got )
9.9% Simpsons medium crystal
2.8% pale choc
2.1% black patent

Willamette at 60 and 15

65-20, 72-30

1.034
17 IBU

Mangrove jacks Newcastle dark ale yeast. Never used it but heard good things.

 

[jyo]

Funnily enough I'm pitching some of the Mangrove dark ale yeast on a cube of mild tonight too. I'm hoping it throws the dark fruit as described.

 

[geneabovill]

Vanilla Coffee Porter - For Winter

OG Target: 1.050
FG Target: 1.010
Estimated ABV: 5.13%
Bitterness Target: 24 IBU
Boil Time: 60
Colour Target: 97 SRM

Malt
Maris Otter 4.500 69.2%
Light/Pale Crystal Malt 0.750 10.1%
Wheat Malt 0.550 8.6%
Pale Chocolate Malt 0.450 5.9%
Rolled/Flaked Barley 0.370 5%
Black (Patent) Malt 0.090 1.2%

Approx Total Grain Weight 6.71

Hops
Cluster USA (T90) 32gm - 60min
Willamette USA (T90) 15gm - 60min

Yeast
1028 London Ale 2

Adjuncts
Tincture of vanilla - soak 2 vanilla beans in 60ml of vodka for a week, add to primary.
Coffee - 90ml of espresso extracted on my coffee machine, add at flameout.

 

[mje1980]

Funnily enough I'm pitching some of the Mangrove dark ale yeast on a cube of mild tonight too. I'm hoping it throws the dark fruit as described.

I've read good things. If it's a good yeast it'll make mild even easier to brew . You rehydrating?. I'm planning on rehydrating.

 

[jyo]

I've read good things. If it's a good yeast it'll make mild even easier to brew . You rehydrating?. I'm planning on rehydrating.

No, I won't for this. Starting gravity was about 1035 from memory, so I won't bother. Looking forward to this one.

 

[Lord Raja Goomba I]

Thinking of a mild on M79 Burton Union yeast.

Just throwing up which dark grain to use to colour it, leaning toward Carafa III.

 

[indica86]

M79 is very nice.

Double brew day for me.

Recipe: El Dorado Amber

Style: American Amber Ale

Batch Size (fermenter): 25.00 l
Estimated OG: 1.048 SG
Actual OG: 1.050
Estimated IBU: 39.1 IBUs

Ingredients:
————

4.00 kg Pale Malt (Barrett Burston)
1.00 kg Munich I (Weyermann)
0.25 kg Wheat Malt, Malt Craft (Joe White)
0.10 kg Caraaroma (Weyermann)
0.10 kg Roasted Barley (Joe White)
15.00 g Magnum - Boil 60.0 min
20.00 g El Dorado - Boil 10.0 min
20.00 g El Dorado - Boil 5.0 min
20.00 g El Dorado - Dry Hop 4.0 Days
————————————————————————————-

Recipe: Kingpin I

Batch Size (fermenter): 25.00 l
OG: 1.053 SG
Estimated IBU: 58 IBUs

Ingredients:
————
5.00 kg Pale Malt, Maris Otter
1.00 kg Rye Malt (Briess)
0.25 kg Caraaroma (Weyermann)
0.10 kg Chocolate Malt (Joe White)
30.00 g Magnum - Boil 60.0 min
40.00 g Liberty - Boil 30.0 min (was going to be later but I made a mistake)
40.00 g Liberty - Boil 5.0 min
30.00 g Liberty - Dry Hop 4.0 Days

Both with Mangrove Jack's American Ale.