What Are You Brewing - 2014

[GrumpyPaul]

Second one for the day

Grumpy's English Hoe in the Garden
Witbier

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.000
Total Hops (g): 24.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 3.3 (EBC): 6.4
Bitterness (IBU): 14.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 60

Grain Bill
----------------
2.500 kg Pilsner (50%)
2.500 kg Wheat Malt (50%)

Hop Bill
----------------
12.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
12.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
30.0 g Orange Peel @ 30 Minutes (Boil)
20.0 g Corriander Seed @ 15 Minutes (Boil)

Step mash
42°C for 10 Minutes
52°C for 10 Minutes
62°C for 30 Minutes
72°C for 30 Minutes

Fermented at 20°C with Safbrew WB-06


Recipe Generated with BrewMate

 

[TimT]

On the stove at the moment - an Old Ale, almost boiled down to the level I want it. (At last!)

Can't remember the whole recipe, but my idea was to do an ale that really showed malty and grainy flavours off in all their weirdness. So: at one end of the spectrum, I took about a quarter of the grain and soured it for a day beforehand. Was a bit doubtful this would work but nope; it really did. Hooray for random souring lacto-bacilli! At the other end of the spectrum: I took some of the first runnings from my unsoured malt and boiled and burnt it just a little bit to get sweet sweet caramelly tastes. Arghgghghghghghgle, as Homer would say. Into the mix also went a handful of toasted oats - for flavour and hopefully to encourage a creamy head.

My mashing was all over the place though that's kind of what I wanted. I didn't care so much about getting a lot of fermentable sugars; I just wanted a variety of weird flavours. In addition to this general randomness I actually boiled the mash to hopefully get in some tanniny flavours as well.

It's almost done now: smelling good and rich at the moment, with just that hint of fruity sourness in the flavour. Should give the yeast something to think about. I want to try and encourage esters as well so I'll do what I can for that: pitching around 22, etc.

I'll let you know how it goes.... in a quarter of a year or so!

 

[waggastew]

On the stove at the moment - an Old Ale, almost boiled down to the level I want it. (At last!)

Can't remember the whole recipe, but my idea was to do an ale that really showed malty and grainy flavours off in all their weirdness. So: at one end of the spectrum, I took about a quarter of the grain and soured it for a day beforehand. Was a bit doubtful this would work but nope; it really did. Hooray for random souring lacto-bacilli! At the other end of the spectrum: I took some of the first runnings from my unsoured malt and boiled and burnt it just a little bit to get sweet sweet caramelly tastes. Arghgghghghghghgle, as Homer would say. Into the mix also went a handful of toasted oats - for flavour and hopefully to encourage a creamy head.

My mashing was all over the place though that's kind of what I wanted. I didn't care so much about getting a lot of fermentable sugars; I just wanted a variety of weird flavours. In addition to this general randomness I actually boiled the mash to hopefully get in some tanniny flavours as well.

It's almost done now: smelling good and rich at the moment, with just that hint of fruity sourness in the flavour. Should give the yeast something to think about. I want to try and encourage esters as well so I'll do what I can for that: pitching around 22, etc.

I'll let you know how it goes.... in a quarter of a year or so!

Along with inventing a new style of beer (Oldytannicaramasour Ale?) you have got a very big headache replicating the ******* when it turns out your best beer ever!

 

[TimT]

True, true. As to the name, I was toying with 'Bitter Old Codger' or 'Old Codger On Acid'.

 

[Tahoose]

[quote name="TimT" post="1184118" timestamp=" I took about a quarter of the grain and soured it for a day beforehand. Was a bit doubtful this would work but nope; it really did. Hooray for random souring lacto-bacilli! [/quote]

If there was a house where it could happen, I'd assume it would be yours TimT, what with your cheeses and array of beers and ciders I'm sure it had no problem.

Sounds interesting though, are you going to drink it luke warm out of a half rusted pewter mug?

 

[TimT]

Sounds interesting though, are you going to drink it luke warm out of a half rusted pewter mug?

I'm thinking gritty brown stone tankards made out of solidified Himalayan goat droppings.

 

[Tahoose]

That's the way.

 

[fletcher]

about to mash out. IPA wednesday brew day

Recipe: Botany Bay IPA
Brewer: Fletcher
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 28.94 l
Post Boil Volume: 24.44 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 18.00 l
Estimated OG: 1.060 SG
Estimated Color: 18.8 EBC
Estimated IBU: 68.0 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.74 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 87.0 %
0.38 kg Crystal (Joe White) (141.8 EBC) Grain 2 7.0 %
0.16 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 3 3.0 %
10.00 g Chinook [13.00 %] - First Wort 90.0 min Hop 4 16.6 IBUs
0.16 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 5 3.0 %
25.00 g Chinook [13.00 %] - Boil 20.0 min Hop 6 21.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
30.00 g Chinook [13.00 %] - Boil 10.0 min Hop 9 15.4 IBUs
30.00 g Centennial [9.50 %] - Boil 5.0 min Hop 10 6.2 IBUs
30.00 g Simcoe [13.00 %] - Boil 5.0 min Hop 11 8.4 IBUs
2.0 pkg US West Coast Yeast (Mangrove Jack's #M4 Yeast 12 -
30.00 g Centennial [9.50 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs
30.00 g Chinook [13.00 %] - Dry Hop 4.0 Days Hop 14 0.0 IBUs
30.00 g Simcoe [13.00 %] - Dry Hop 4.0 Days Hop 15 0.0 IBUs


Mash Schedule: BIAB, Medium Body, Mash Out
Total Grain Weight: 5.45 kg
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 32.17 l of water at 70.1 C 66.0 C 80 min
Mash Out Add -0.00 l of water and heat to 76.0 C 76.0 C 10 min

 

[Dan Pratt]

Holy Hopshot IIPA

OG - 1.100
ABV - 10.5%
IBU - 150+
EBC - 14
Vol - 21lts
BH Eff - 65%
Boil - 90min

94% Ale Malt
3% Caramunich 1
3% Carapils

5mls Hopshot @ 60m = 50ibu
Citra & Amarillo @ 15m = 50ibu

Whirlpooling 30mins @ 95c
Citra, Amarillo & Simcoe = 50Ibu

Dry Hopping - Citra, Amarillo & Simcoe 7days after primary fermentation is done - then add same amount for 3 more days = 10days total dry hop.

Fermenting at 19c with 2 packets - US05

Water - 6:1 ratio of Sulphate to Chloride ( 300ppm / 50ppm )

 

[Not For Horses]

Racked to secondary tonight: Dubbel Date & Dubbel Dutch.

84% ale malt
6% biscuit
6% sugar
2% Crystal120
2% Crystal80
Ella@60 to 17IBU
OG1.062
Wyeast Ardennes

Split batch with half on dates at 50g/L and half on dutch salted licorice at 10g/L.

 

[Weizguy]

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

Batch Size: 27.00 L
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 %)

I allowed the wort to cool overnight with sanitiser in the airlock.
Pitched about 24 hours after knock-out with a decanted 1 litre W1469 starter.
Fermented for 48 hours with the lid on, before I remembered to remove the lid (loosen it right off) to simulate an open ferment for the right flavours.
Fridge (temp-controlled ferment chamber) is set to 21-22°C

 

[mje1980]

I've been doing some reading on the open ferment, uk ale thing. I always have my lid loose, never airtight*. I believe the shallowness of the fermentor has a bigger impact than just the open ferment. Love to have a good sized fridge and a custom ss square.


* this gives me tonnes of oxygen ingress and therefore horribly infected beers .

 

[waggastew]

Holy Hopshot IIPA

5mls Hopshot @ 60m = 50ibu

Hey Pratty, where did you source the Hopshot from in Oz?

 

[jaypes]

60L of megaswill for a mate who gave me 2 cornies for nothing

 

[Dan Pratt]

Hey Pratty, where did you source the Hopshot from in Oz?

We imported them, my mate's sister has a postal address in the US, we ordered them from Northern Brewer and sent to that address and they were sent over with a bunch of other things she was importing to save on shipping.

 

[Tahoose]

We imported them, my mate's sister has a postal address in the US, we ordered them from Northern Brewer and sent to that address and they were sent over with a bunch of other things she was importing to save on shipping.

ImageUploadedByAussie Home Brewer1402573711.305367.jpg

Hopshopgo is one of these companies, not exactly the cheapest way to ship things but you can order 5 different things with free shipping in the USand they will repackage it and send as one for you.

You just need a PayPal account.

 

[Dan Pratt]

Hopshopgo is one of these companies, not exactly the cheapest way to ship things but you can order 5 different things with free shipping in the USand they will repackage it and send as one for you.

You just need a PayPal account.

sounds like the setup we used or something similar.

 

[sponge]

Brewing a mild early tomorrow morning.

83% GP or MO
7% xtal
7% victory
3% choc

EKG @ FWH

1469

1.036
18 IBUs

 

[Donske]

Nothing this weekend by the looks of it, all my cubes and fermenters are full, pity most of my kegs are empty.

 

[spryzie]

Baltic Porter

Recipe Specs
----------------
Batch Size (L): 12.0
Total Grain (kg): 4.825
Total Hops (g): 100.00
Original Gravity (OG): 1.090 (°P): 21.6
Final Gravity (FG): 1.022 (°P): 5.6
Alcohol by Volume (ABV): 8.97 %
Colour (SRM): 34.5 (EBC): 68.0
Bitterness (IBU): 29.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.500 kg Munich I (51.81%)
1.500 kg JW Ale (31.09%)
0.200 kg Crystal 60 (4.15%)
0.150 kg Amber Malt (3.11%)
0.150 kg Wheat Malt (3.11%)
0.125 kg Raw Sugar (2.59%)
0.100 kg Black Malt (2.07%)
0.100 kg Chocolate (2.07%)

Hop Bill
----------------
50.0 g Saaz Pellet (3.2% Alpha) @ 60 Minutes (Boil) (4.2 g/L)
50.0 g Saaz Pellet (3.2% Alpha) @ 0 Minutes (Boil) (4.2 g/L)

Misc Bill
----------------
4.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Single step Infusion at 65°C for 90 Minutes.
Fermented at 12°C with Saflager S-23


Recipe Generated with BrewMate