What Are You Brewing - 2014

[Beertard]

Cream ale, what I always try to have in the fridge ready to drink.
1.5kg Pilsner malt
1 kg Corn pollenta
500g Carapills

30g Cascade @ 40 minutes
90 minute mash at 63°c 60 minutes boil fermented with us-05 @ 18°

Usually use Cluster but it's a bit fruity for my neighbours taste so I'll do it with Cascade this time.

 

[waggastew]

Brewday Part 2 - Vienna Lager for brew club meeting

SBV-1


Recipe Specs
----------------
Batch Size (L): 10.0
Total Grain (kg): 2.194
Total Hops (g): 26.67
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 9.5 (EBC): 18.7
Bitterness (IBU): 24.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
1.067 kg Vienna (48.63%)
0.667 kg Munich II (30.4%)
0.373 kg Pilsner (17%)
0.067 kg Carapils (Dextrine) (3.05%)
0.020 kg Carafa II malt (0.91%)

Hop Bill
----------------
18.7 g Hersbrucker Pellet (4.1% Alpha) @ 60 Minutes (Boil) (1.9 g/L)
8.0 g Hersbrucker Pellet (4.1% Alpha) @ 10 Minutes (Boil) (0.8 g/L)

Misc Bill
----------------
1/4tsp gypsum @ 0 Minutes (Mash)
1/2tsp chalk @ 0 Minutes (Mash)
whirlfloc and yeast nutrient

Single step Infusion at 68°C for 90 Minutes.
Fermented at 9°C with slurry from 2L starter of WLP833 - German Bock Lager


Recipe Generated with BrewMate

 

[Spiesy]

Robust Porter.

82% Simpsons MO
9% Wey Munich I
5% TF Chocolate
4% Wey Carafa T1

Pre-boil 1052. 1060OG. 1015FG.
67-degree, 60-min mash. 90-min boil.

35g EKG @ 60mins for 21.4 IBU
20g Fuggle @ 10min for 3.5IBU*
15g EKG @ flame out for 0IBU*

*no chill, no adjustment.

BrewBrite, Yeast Nutrient and brew salts added.

WLP004 Irish Ale Yeast.

 

[AJ80]

My first ever mead. Recipe as per http://aussiehomebrewer.com/topic/32762-jao-the-ultimate-beginners-mead-recipe/

Airlock smells amazing...

 

[peas_and_corn]

Brewed Meme Ale today.

Amt                   Name                                     Type          #        %/IBU         
6.20 kg               Pilsner (2 Row) Bel (3.9 EBC)            Grain         1        57.9 %        
2.00 kg               Wheat Malt, Ger (3.9 EBC)                Grain         2        18.7 %        
1.90 kg               Munich Malt (17.7 EBC)                   Grain         3        17.8 %        
0.60 kg               Caramunich Malt (110.3 EBC)              Grain         4        5.6 %         




---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 9.325 Plato	Est OG: 11.661 Plato
Amt                   Name                                     Type          #        %/IBU         
40.00 g               Amarillo Gold [8.50 %] - Boil 60.0 min   Hop           5        17.8 IBUs     
55.00 g               Amarillo Gold [8.50 %] - Boil 20.0 min   Hop           6        14.9 IBUs     
0.54 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        7        -             
55.00 g               Amarillo Gold [8.50 %] - Boil 0.0 min    Hop           8        0.0 IBUs

 

[Donske]

Finally getting around to this, few changes had to be made to accommodate the malts and hops I have on hand;

Black RyePA 1 (Cascadian Dark Ale)

Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 7.86 %
Colour (SRM): 32.4 (EBC): 63.8
Bitterness (IBU): 97.2 (Tinseth - No Chill Adjusted)

75% Pale Malt
13.5% Rye Malt
3.5% Crystal 80
3% Carafa III malt
3% Caramunich III
2% Chocolate

1.4 g/L Simcoe (13% Alpha) @ 90 Minutes (First Wort)
2.1 g/L Cascade (7.6% Alpha) @ 0 Minutes (Boil)
1.2 g/L Chinook (12.1% Alpha) @ 0 Minutes (Boil)
1.9 g/L Simcoe (13% Alpha) @ 0 Minutes (Boil)

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

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

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[angus_grant]

Easy "saazon"

5kg BB ale
0.5kg wheat malt
50g Saaz 60 mins
30g Saaz 10 min

Danstar belle saison


Mash in


Nice clear wort after 15 mins recirc

Man, I do a little jig everytime I check the wort on my brau-clone and see it so clear.

Just starting boil now. Hope to have cubed and cleaned by 11:30

 

[mje1980]

My next up is also a saaz saison .



100% ding pils

Gypsum x lots, 62-90,72-15,76-5

Saaz 60,30, flameout.

1.055
38 IBU

Wyeast 3724 Belgian saison.

I'm trying to brew a few soon together as I plan on bottling them and leaving 12 months, if I can haha. I upped my bitterness as I really like the dry bitterness of saison dupont, and after a good length of ageing in the bottle ( champagne for safety ) I'm hoping the bitterness will be firm but not harsh. Find out next year I spose haha.

 

[angus_grant]

Cubed and cleaned. 1057 OG and about 26L so gravity bang on and 2 extra litres. Got some work to do on my BeerSmith equipment profile for brau-clone. About 90% efficiency however the hell BeerSmith works it out.

 

[angus_grant]

This is my first AG saison but made a few kit ones. I assume the AG ones will ferment out further and get a bit more value from the yeast. 63 mash so should have a fairly low final gravity.
What temp you fermenting your "saazon" at?

 

[manticle]

Esb.
5.5 kg mo
150g each aromatic & biscuit
50g rb
80g each light, medium and dark crystal
Hop schedule to be worked out but challenger and styrians to 40ish ibu with late additions.
1469
Cal chloride to mash, gypsum to boil.
Step mashed.
No chilled.

 

[GrumpyPaul]

Grumpy's CTZ Red IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 6.660
Total Hops (g): 155.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 17.5 (EBC): 34.5
Bitterness (IBU): 84.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
6.000 kg Pale Ale Malt (90.09%)
0.500 kg Caraaroma (7.51%)
0.110 kg Melanoidin (1.65%)
0.050 kg Roasted Barley (0.75%)

Hop Bill
----------------
20.0 g Apollo Pellet (18.5% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
15.0 g Apollo Pellet (18.5% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
15.0 g CTZ Pellet (13% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
15.0 g Apollo Pellet (18.5% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
15.0 g CTZ Pellet (13% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
15.0 g Apollo Pellet (18.5% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
15.0 g CTZ Pellet (13% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
45.0 g CTZ Pellet (13% Alpha) @ 0 Days (Dry Hop) (1.8 g/L)

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

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[Black n Tan]

Esb.
5.5 kg mo
150g each aromatic & biscuit
50g rb
80g each light, medium and dark crystal
Hop schedule to be worked out but challenger and styrians to 40ish ibu with late additions.
1469
Cal chloride to mash, gypsum to boil.
Step mashed.
No chilled.

Hi Manticle, just curious as to why you add the gypsum to the boil rather than the mash?

 

[Donske]

Finally getting around to this, few changes had to be made to accommodate the malts and hops I have on hand;

Black RyePA 1 (Cascadian Dark Ale)

Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 7.86 %
Colour (SRM): 32.4 (EBC): 63.8
Bitterness (IBU): 97.2 (Tinseth - No Chill Adjusted)

75% Pale Malt
13.5% Rye Malt
3.5% Crystal 80
3% Carafa III malt
3% Caramunich III
2% Chocolate

1.4 g/L Simcoe (13% Alpha) @ 90 Minutes (First Wort)
2.1 g/L Cascade (7.6% Alpha) @ 0 Minutes (Boil)
1.2 g/L Chinook (12.1% Alpha) @ 0 Minutes (Boil)
1.9 g/L Simcoe (13% Alpha) @ 0 Minutes (Boil)

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

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

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

Cubed this up a few minutes ago.

Whoever it was that suggested milling roasted malts to powder to extract more colour is on to a winner, the beer ended up being almost old engine oil black, should be fun come stout and porter comp at brew club.

 

[Dan Pratt]

Golden Ale 5

OG - 1.047
ABV - 4.5%
IBU - 23
Vol - 21Lts
BH Eff - 65%

60% Ale Malt
40% Wheat Malt

Galaxy @ 10mins = 12ibu
Galaxy Whirlpool 10mins = 11ibu

Ferment US05 @ 18c

Dry Hop 35g Galaxy 7days

Calcium - 145ppm
Sulphate - 280ppm
Chloride - 60ppm

 

[GABBA110360]

just an experiment
only had 30g Amarillo left so used calyso to bitter
just having a play with what I had on hand
hope it's drinkable

DSGA /2 - 9/6/14 (American Pale Ale)
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 38.6 (Average - No Chill Adjusted)
62.5% Weyermanns ale malt
13.39% WEYERMANS MUNICH 1
13.39% Wheat Malt
8.93% Rye Malt
1.79% WEYERMANS Caramunich I
0.5 g/L CALYPSO (15.6% Alpha) @ 60 Minutes (Boil)
0.3 g/L Citra (13% Alpha) @ 20 Minutes (Boil)
0.7 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Boil)
1.4 g/L PH 5.2 @ 0 Minutes (Mash)
0.2 g/L Polyclar @ 15 Minutes (Boil)
0.0 g/L Whirlfloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 66°C for 90 Minutes. Boil for 60 Minutes
Fermented at 20°C with Wyeast 1272 - American Ale II
Notes: Mashout 78 c
Recipe Generated with BrewMate

 

[manticle]

Hi Manticle, just curious as to why you add the gypsum to the boil rather than the mash?

I usually add equal amounts of salts to mash and boil. The boil addition is mostly for flavour. This time I'm playing around to see if I get much difference adding only chloride to mash and only sulphate to boil. My esbs are usually equal gypsum and CaCl2 to mash and boil or all CaCl2. Trying to push a hop brightness and slightly dry palate finish (finish is also the reason for the touch of rb).
Just ******* around because I can basically - I know my esb recipe enough to be able to pick if there's much discernible difference with these additions.

 

[mje1980]

This is my first AG saison but made a few kit ones. I assume the AG ones will ferment out further and get a bit more value from the yeast. 63 mash so should have a fairly low final gravity.
What temp you fermenting your "saazon" at?

I start mine coolish. Then after a few days ramp up. I'm using the Belgian saison yeast which is a freak and loves it hot hot hot so ymmv. I think all saison strains can tolerate some heat, but I like to start them coolish. For a saison that could be 18-22 haha.

 

[Liam_snorkel]

Some kind of delicious beer. Malty faux lager:
50/50 vienna/munich1 to 1.054
Bittered to high 20's with warrior.
Maybe dry hop some D saaz
Bry-97

 

[Weizguy]

Samuel Smith's Museum Ale - (adjusted to session strength)

Brew Type: All Grain Date: 9/06/2014
Style: Standard/Ordinary Bitter Brewer: Les

Batch Size: 27.00 L Boil Volume: 40.16 L Boil Time: 90 min Brewhouse Efficiency: 75.0 %
Equipment: Seth - 50 litre Esky and 60 litre kettle
Amount Item Type % or IBU
4.25 kg Pale Malt, Perle (5.9 EBC) Grain 93.4 %
0.30 kg Caramunich II (Weyermann) (124.1 EBC) Grain 6.6 %
25.00g Fuggles [5.60%] (90 min) Hops 15.5 IBU
25.00g Goldings, East Kent [3.40%] (90 min) Hops 9.4 IBU
11.00g Goldings, East Kent [3.40%] (15 min) Hops 1.1 IBU

Misc
Calcium Chloride 0.25 tsp (Mash 90.0 min)
Epsom salt/ MgSO4 0.25 tsp (Mash 90.0 min)
Gypsum 0.25 tsp (Mash 90.0 min)

Yeast: West Yorkshire Ale (VSS) (Wyeast Labs #1469) [Starter 1000 ml] [Cultured]

Estimated Original Gravity: 1.039 SG (1.032-1.040 SG) Estimated Final Gravity: 1.012 SG (1.007-1.011 SG)
Estimated Color: 14.0 EBC (7.9-27.6 EBC) Bitterness: 26.0 IBU (25.0-35.0 IBU)
Estimated Alcohol by Volume: 3.6 % (3.2-3.8 %)

Mash Profile: Single Infusion, Full Body
Name Description Step Temp Step Time
Mash In Add 11.87 L of water at 84.2 C 70.0 C 90 min
Mash Out Add 5.00 L of water at 86.2 C 75.6 C 10 min

This is my first "inside" brew. Have moved the brewery gear from the back verandah to the 5m X 5m laundry under the house.
Edit: The esky sat on the BBQ, and the spiral burner was on the bricks. Very ghetto