What Are You Brewing - 2014

[warra48]

My first brewday since Nov last year, due to having our old house on the market and moving into our new place.

Decided to brew a Brown Porter. Things were going well until I wondered why the run off was going slower than a 98 year old half blind codger towing a caravan. Figured it was because the manifold had become loose from it's outlet. It's a lot of fun transferring the mash into two buckets, refixing the manifold, then transferring the mash back, and back into action.

Still managed to extract about 33 litres pre-boil at 1.044 SG, for a mash efficiency in the mid 90% range.

Recipe: 96 Brown Porter
Batch Size (fermenter): 25.00 l   

Estimated Color: 48.0 EBC
Estimated IBU: 32.5 IBUs
          
3500.0 g              Perle (5.9 EBC)                          Grain         7        69.6 %        
500.0 g               Abbey (10.0 EBC)                         Grain         8        9.9 %         
411.0 g               Brown Malt (Simpsons) (295.5 EBC)        Grain         9        8.2 %         
230.0 g               Crystal Malt - Light  (120.0 EBC)        Grain         10       4.6 %         
210.0 g               Chocolate Wheat (Weyermann) (817.5 EBC)  Grain         11       4.2 %         
180.0 g               Crystal Medium (150.0 EBC)               Grain         12       3.6 %         
28.0 g                Target [9.40 %] - Boil 60.0 min          Hop           13       27.5 IBUs     
14.0 g                Target [9.40 %] - Boil 10.0 min          Hop           14       5.0 IBUs      
5.00 g                Yeast Nutrient (Boil 10.0 mins)          Other         15       -             
5.00 g                BrewBrite (Boil 5.0 mins)                Fining        16       -             
1.0 starter           Denny's Favorite 50 (Wyeast Labs #1450)  Yeast         17       -

 

[waggastew]

My first brewday since Nov last year, due to having our old house on the market and moving into our new place.

Great to see you back brewing Warra!

 

[Kiwifirst]

Still managed to extract about 33 litres pre-boil at 1.044 SG, for a mash efficiency in the mid 90% range

[/code]

Sigh. How the other half live!

 

[fletcher]

meh. 70%4lyf!!

 

[Dan Pratt]

meh. 70%4lyf!!

drunk already ?

 

[Helles]

Tomorrow a Black IPA with slightly lower OG

110lt OG 1045 IBU 46.6
EBC 58.7 Mashed @ 67'c

Tradional ale 42.5%
Bests pilsner 20%
Vienna 15%
Caramunich 7.5%
Wheat 5%
Chocolate 2.5%
Midnight Wheat 3.75%
Carafa II 3.75%

245gm Citra
155gm Simcoe
200gm El Dorado
All @ 10 Min

Cold steeped 2/3 of Midnight Wheat and Carafa II Overnight

 

[Phoney]

Goat licker ESB

23L batch
48 IBU
10SRM
1.055 OG

94% TFFM Golden Promise
4.5% biscuit
1.5% carafa T1 (for colour)
35g magnum @ 60
20G EKG @ 15
28g Styrian goldings @ cube hopped
WY1469

 

[Phoney]

And for tomorrow:

Bourbon barrel aged vanilla Chocolate Oatmeal Porter

23L Batch
OG 1.060
IBU 34
SRM 40

75.5% MO
8.3% flaked oats
6.3% medium crystal
5.7% chocolate
4.1% black patent
22g magnum @ 60
28g fuggles @ 20

WY1099 whitbread

100g cocoa powder into last 10 mins of boil, or 100g of toasted cocoa nibs into secondary (much of a muchness imo)
15g bourbon barrel chips, into secondary
2 vanilla beans scraped, into secondary (but only in about the last 7 days)


Keg's nearly empty of the above and damnit I just need MORE! Everyone should have this at this time of year, fantastic fresh but changes and gets even better with age. In my top 3 beers of all time. Porter Perfection.

 

[Dan Pratt]

Tomorrow a Black IPA with slightly lower OG

110lt OG 1045 IBU 46.6
EBC 58.7 Mashed @ 67'c

Tradional ale 42.5%
Bests pilsner 20%
Vienna 15%
Caramunich 7.5%
Wheat 5%
Chocolate 2.5%
Midnight Wheat 3.75%
Carafa II 3.75%

245gm Citra
155gm Simcoe
200gm El Dorado
All @ 10 Min

Cold steeped 2/3 of Midnight Wheat and Carafa II Overnight

That would be a session black ipa....nice.

Why the cold steep? I have tried that and it would be better to add at mashout.

 

[Helles]

That would be a session black ipa....nice.

Why the cold steep? I have tried that and it would be better to add at mashout.

Cold steep and adding at mashout
Never tried cold steeping wanted to give it a go

 

[Black n Tan]

I have tried cold steeping on a couple of occasions to try and reduce the acrid flavours of dark grains, but I am unsure if it makes sense to cold steep a huskless variety such as Carafa. I could easily be wrong, just seems a little odd that's all.

 

[Helles]

I have tried cold steeping on a couple of occasions to try and reduce the acrid flavours of dark grains, but I am unsure if it makes sense to cold steep a huskless variety such as Carafa. I could easily be wrong, just seems a little odd that's all.

I could easily be wrong too
Just going with it didnt put a great deal of thought into it
Just wanted to try and see what happens

 

[SimoB]

Brewing today, summer hop ale... Thanks to not for horses for the recipe.



Sent from my HTC_PN071 using Tapatalk

 

[verysupple]

I'm mashing a weissbier right now.

60 % Best pale wheat malt
35 % Best Pils
5 % Best dark Munich

Hallertauer mittelfruh at 60 min to 14 IBU

I've had trouble getting the fermentation character right in these beers so I'm keeping the mash (relatively) simple with a sacc rest at 65 C, an alpha-amylase/glycoprotein rest at 71 C and then mashout at 76 C. Concentrating on fementation temps: pitch cool (~14 C) and let free rise to 17 C. Hold until fermentation starts to slow and then let free rise to 22 C for warm maturation.

 

[Dan Pratt]

I'm mashing a weissbier right now.

60 % Best pale wheat malt
35 % Best Pils
5 % Best dark Munich

Hallertauer mittelfruh at 60 min to 14 IBU

I've had trouble getting the fermentation character right in these beers so I'm keeping the mash (relatively) simple with a sacc rest at 65 C, an alpha-amylase/glycoprotein rest at 71 C and then mashout at 76 C. Concentrating on fementation temps: pitch cool (~14 C) and let free rise to 17 C. Hold until fermentation starts to slow and then let free rise to 22 C for warm maturation.

love a Weiss bier.....which yeast are you fermenting with?

 

[fletcher]

drunk already ?

haha, no i was adding to kiwifirst's dig on warra about his efficiency - 70% for life...except written all cool like. now i've explained it...i feel the joke is terrible haha

 

[waggastew]

First brew of a double brew day: Munich Helles

HGH-1
Munich Helles

Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 2.377
Total Hops (g): 20.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 20.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
2.264 kg Pilsner (95.25%)
0.075 kg Munich II (3.16%)
0.028 kg Biscuit (1.18%)
0.010 kg Acidulated Malt (0.42%)

Hop Bill
----------------
20.0 g Hallertau Mittlefrueh Pellet (3.5% Alpha) @ 90 Minutes (Boil) (2 g/L)

Misc Bill
----------------
0.1 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.2 g Calcium Carbonate (Chalk) @ 0 Minutes (Boil)

Single step Infusion at 68°C for 90 Minutes.
Fermented at 9°C with sediment from 2L starter of WLP833 German Bock Lager
Diacetyl rest at 14degC for 24hrs when fermentation slows
Transfer to keg then drop to 1 degC/day till at 1degC
Lager for 4 weeks at 1 degC, transfer to a clean keg and carbonate

 

[Gr390ry]

Had some grain left over before my next order gets in. Put down the following last night in a small 4 litre batch. Will see how it turns out.

Random Unicorn Ale

Recipe Specs
----------------
Batch Size (L): 4.0
Total Grain (kg): 0.790
Total Hops (g): 23.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.93 %
Colour (SRM): 7.1 (EBC): 14.0
Bitterness (IBU): 59.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
0.370 kg Munich I (46.84%)
0.170 kg Pale Ale Malt (21.52%)
0.150 kg Crystal 10 (18.99%)
0.100 kg Dextrose (12.66%)

Hop Bill
----------------
2.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
4.0 g Citra Pellet (11.1% Alpha) @ 10 Minutes (Boil) (1 g/L)
4.0 g El Drado Pellet (15.8% Alpha) @ 10 Minutes (Boil) (1 g/L)
4.0 g Simcoe Pellet (12.2% Alpha) @ 10 Minutes (Boil) (1 g/L)
2.0 g Citra Pellet (11.1% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
2.0 g El Drado Pellet (15.8% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
2.0 g Simcoe Pellet (12.2% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
2.0 g Citra Pellet (11.1% Alpha) @ 0 Minutes (Aroma) (0.2 g/L)
2.0 g El Drado Pellet (15.8% Alpha) @ 0 Minutes (Aroma) (0.2 g/L)
2.0 g Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Aroma) (0.2 g/L)

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

Single step Infusion at 68°C for 60 Minutes.
Fermented at 16°C with a slurry starter (US-05 washed yeast from previous brew)


Recipe Generated with BrewMate

 

[fletcher]

Had some grain left over before my next order gets in. Put down the following last night in a small 4 litre batch. Will see how it turns out.

Random Unicorn Ale

Recipe Specs
----------------
Batch Size (L): 4.0
Total Grain (kg): 0.790
Total Hops (g): 23.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.93 %
Colour (SRM): 7.1 (EBC): 14.0
Bitterness (IBU): 59.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
0.370 kg Munich I (46.84%)
0.170 kg Pale Ale Malt (21.52%)
0.150 kg Crystal 10 (18.99%)
0.100 kg Dextrose (12.66%)

Hop Bill
----------------
2.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
4.0 g Citra Pellet (11.1% Alpha) @ 10 Minutes (Boil) (1 g/L)
4.0 g El Drado Pellet (15.8% Alpha) @ 10 Minutes (Boil) (1 g/L)
4.0 g Simcoe Pellet (12.2% Alpha) @ 10 Minutes (Boil) (1 g/L)
2.0 g Citra Pellet (11.1% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
2.0 g El Drado Pellet (15.8% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
2.0 g Simcoe Pellet (12.2% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
2.0 g Citra Pellet (11.1% Alpha) @ 0 Minutes (Aroma) (0.2 g/L)
2.0 g El Drado Pellet (15.8% Alpha) @ 0 Minutes (Aroma) (0.2 g/L)
2.0 g Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Aroma) (0.2 g/L)

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

Single step Infusion at 68°C for 60 Minutes.
Fermented at 16°C with a slurry starter (US-05 washed yeast from previous brew)


Recipe Generated with BrewMate

killer name

 

[verysupple]

love a Weiss bier.....which yeast are you fermenting with?

Oh yeah, I forgot the most important part! Wyeast 3068.