What Are You Brewing - 2014

[Midnight Brew]

Brewed a Robust Porter today and miscalculated my water volumes so ended up a little short and a tad short on gravity. Defintley know now that 46L of 1.060 wort is about the max I can push my BIAB system without maxy BIABing. Pretty happy with todays relaxing brew session.

Big Willy Porter
85% JW Traditional Ale
10% JW Amber Malt
5% Wey Carafa Special I
Time 60/10/Raise Bag
Temp 66/72/78
FWH Magnum to 25IBU
CH Willamette to 16IBU
1x cube is getting the mighty greenbelt the other not sure, might double up and use greenbelt again of throw some Wy1469 at it.

1058 (aim was 1060)
1012
6%
40IBU
45EBC

This will most likely be my Vic July swap pending tasting. After this its back to my single hop experiments for a few more brews.

 

[mje1980]

Next week sometime, maybe tues but not sure, have to work around kids etc haha. Also I'll probably end up just adding the whole bottle of D2.

Beire de garde brune

83.3% dingemans pils
7.3% D2
6.2% wheat
3.1% cara bohemian

1.050
20 IBU

WY 3725

I might grab some orval and funk up a few bottles.

 

[mje1980]

Ended up getting a window to brew today. Upped the D2 to a whole bottle. Half in the boil. Half after fermentation. 3725 is done pretty quick so might be day 3

 

[Samuel Adams]

I did a stove top AG the other day in a 19L BigW pot to use up some grain sitting around.
3.5kg grain, 15L mash + 2L sparge, 60 min boil & 9L in the fermenter haha
It was a 7% 70 IBU IPA at least it made the house smell great for the day

 

[Donske]

Time for another AIPA, went off brewing them for a bit but getting back into the swing, Citra and Centennial with a bit of Simcoe thrown in, should-be nice.

IPA 4 (American IPA)

Original Gravity (OG): 1.067 (°P): 16.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 7.02 %
Colour (SRM): 10.7 (EBC): 21.1
Bitterness (IBU): 70.5 (Tinseth)

85.71% Maris Otter Malt
14.29% Victory

1.1 g/L Simcoe (13% Alpha) @ 90 Minutes (First Wort)
1.3 g/L Centennial (8.2% Alpha) @ 10 Minutes (Boil)
1.3 g/L Citra (13.5% Alpha) @ 10 Minutes (Boil)
1.3 g/L Simcoe (13% Alpha) @ 10 Minutes (Boil)
1.3 g/L Centennial (8.2% Alpha) @ 1 Minutes (Boil)
1.3 g/L Citra (13.5% Alpha) @ 1 Minutes (Boil)
1.3 g/L Centennial (8.2% Alpha) @ 7 Days (Dry Hop)
1.3 g/L Citra (13.5% Alpha) @ 7 Days (Dry Hop)

0.7 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
1 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.4 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 64°C for 90 Minutes. Boil for 90 Minutes

Fermented at 17°C with Safale US-05


Recipe Generated with BrewMate

 

[mje1980]

If i can squish it in this week coming I'll brew this. It'll be next up anyway.

Comeback bitter

82.4% wey pils
7.4% sugaz.
5.9% Simpsons medium xtal
2.9% cara bohemian
1.5% cara aroma

Gypsum in mash

Challenger @ 30

1.037
27 IBU

Mangrove jacks burton ale @ 16-18.

 

[manticle]

Porter today. MO, touch crystal, black and choc, biscuit and some roast barley.

Challenger and styrians, 1469. Tomorrow I'll be helping a mate do his first AG brew but we'll be doing BIAB rather than 2/3V so he can get going easily on his own with minimal setup. Same recipe but he'll keep the cube.

 

[geneabovill]

Porter today. MO, touch crystal, black and choc, biscuit and some roast barley.

Challenger and styrians, 1469. Tomorrow I'll be helping a mate do his first AG brew but we'll be doing BIAB rather than 2/3V so he can get going easily on his own with minimal setup. Same recipe but he'll keep the cube.

Mant, choc barley or choc wheat? I'm leaning towards choc wheat, for personal preference - it seems to have a creamier/smoother mouthfeel and has comparable colour/toasty characteristics.

Just a thought.

 

[manticle]

Simpsons Choc barley.
Never really tried choc wheat although I hope to do a dunkelweizen at some point using it.

I get the mouthfeel I'm chasing from temperature rests - short protein, separate alpha and beta, glyco-protein.

 

[Dan Pratt]

Just tasted my oatmeal stout that had 3% chocolate malt and 3% chocolate wheat and it's a great option! you get that roasted flavour and aroma without it being over the top! a good combo with the CM.

 

[geneabovill]

I'm more of a single infusion guy - especially with UK beers. I may Hochkurz occasionally, but even then find it's not that obvious a difference for me to bother. Perchance I have a lazy palate - or brewing style.

I like the choc wheat though, especially in a porter or other English beer. Can't comment on its inclusion in a dunkel, having never made one with it.

 

[jyo]

May 2014 Hefe (Weizen/Weissbier)

Herm-it maiden voyage.

Volume- 50 litres
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.56 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 13.3 (Average - No Chill Adjusted)


57.86% Galaxy Malt
38.57% Wheat Malt
1.93% Acidulated Malt
1.64% Melanoidin

1.2 g/L Hersbrucker (3.5% Alpha) @ 60 Minutes (Boil)
0.2 g/L Hersbrucker (3.5% Alpha) @ 1 Minutes (Boil)


Single step Infusion at 66°C for 90 Minutes. Boil for 70 Minutes

Fermented at 18°C with Mangrove Jack's Bavarian Weizen

Notes: 55 (15 mins) 62'C (30 mins), 72'C (30 mins) 78' mash out

Recipe Generated with BrewMate

 

[manticle]

I'm more of a single infusion guy - especially with UK beers. I may Hochkurz occasionally, but even then find it's not that obvious a difference for me to bother. Perchance I have a lazy palate - or brewing style.

I like the choc wheat though, especially in a porter or other English beer. Can't comment on its inclusion in a dunkel, having never made one with it.

A lazy brewer to me is someone who doesn't clean their kettle between brews because 'it all gets boiled anyway'.

You use the processes that give the results you want. I like the results of step mashes but Brit beers are traditionally SI. Wiil be doing SI tomorrow with my BIAB mate to keep it all very simple. Same recipe, same yeast so will be interesting to compare brews when they are fermented out.

 

[BlueMutt]

First Brew with the new rig set up.

Ironbark Pale 60ltr
1.046og, 41.4Ibu, 5.4srm

JW Trad Ale 93.75%
Crystal 60 3.12%
Wheat 3.12%

63-40, 68-15, 72-15, 78-10

Chinook 1g/ltr @60
Cascade 1g/ltr @5
Victoria 1g/ltr @5

Chilled.
WLP 090 on 20ltrs
WLP 001 on 2x 20ltrs.

 

[bradsbrew]

Have not brewed for 2 months. Was going to brew a session ale but had no ale malt so it will be a throw together of what I have.

b]Hoppy Pils of sorts[/b]
Premium Lager

Recipe Specs
----------------
Batch Size (L): 80.0
Total Grain (kg): 15.600
Total Hops (g): 160.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.88 %
Colour (SRM): 7.3 (EBC): 14.3
Bitterness (IBU): 21.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
12.000 kg Pilsner (76.92%)
3.000 kg Wheat Malt (19.23%)
0.400 kg Cane Sugar (2.56%)
0.200 kg Chocolate (1.28%)

Hop Bill
----------------
20.0 g Victoria Secret Leaf (17.2% Alpha) @ 90 Minutes (First Wort) (0.3 g/L)
60.0 g Glacier Pellet (6% Alpha) @ 5 Minutes (Boil) (0.8 g/L)
80.0 g Hallertau Tradition Pellet (5.7% Alpha) @ 0 Minutes (Aroma) (1 g/L)

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

Multi step Infusion at 55°C for 15 minutes, 65°C for 60 minutes, 78°C 15 minutes.
Fermented at 16°C with lager yeast


Recipe Generated with BrewMate

 

[Lord Raja Goomba I]

Having a crack at a mild. It got marked down at QABC a couple of years ago for not being entered as a bitter (it was too pale), now a little carafa to change colour.

Happy are the mild Tempered Final V2
Mild

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 3.420
Total Hops (g): 20.00
Original Gravity (OG): 1.030 (°P): 7.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 2.55 %
Colour (SRM): 8.3 (EBC): 16.3
Bitterness (IBU): 21.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.100 kg Ale Malt, JW (90.64%)
0.150 kg Caramalt (4.39%)
0.150 kg Carared (4.39%)
0.020 kg Carafa III malt (0.58%)

Hop Bill
----------------
20.0 g Challenger Pellet (7.5% Alpha) @ 90 Minutes (First Wort) (0.8 g/L)

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

Single step Infusion at 69°C for 60 Minutes.
Fermented at 20°C with M79 yeast


Recipe Generated with BrewMate

 

[angus_grant]

Dunkel Weizen for June case swap (hopefully)

Type: All Grain
Batch Size: 23.00 l
Boil Size: 31.00 l
Boil Time: 60 min

2.40 kg Pilsner (Weyermann) (3.3 EBC)
2.40 kg Wheat Malt, Dark (Weyermann) (13.8 EBC)
0.25 kg Carafa Special II (Weyermann) (817.5 EBC)

35.00 g Hallertauer Mittelfrueh [3.50 %] - Boil 60.0 min
15.00 g Hallertauer Mittelfrueh [3.50 %] - Boil 2.0 min

1.22 Items Whirlfloc Tablet (Boil 15.0 mins)

Weihenstephan Weizen (Wyeast Labs #3068) [124.21 ml]

Edit: fixed copying and pasting from BeerSmith

 

[Wilkensone]

Edit: fixed copying and pasting from BeerSmith

Can you tell me how to do this?

 

[winkle]

Tomorrow and Friday, single batches of 1) Biere de Printemps for spring (and hurry up and get here), and 2) Biere de Ble Noir (buckwheat tart black wheat beer), that might get on tap for the swap.

 

[angus_grant]

Can you tell me how to do this?

Manually. I copied from the recipe view and it looked fine in editor. Posting must strip out the table formatting.

Edited post msnually