What Are You Brewing - 2014

[technobabble66]

Thanks pedleyr!
I'll give it a shot

 

[technobabble66]

Odd.
I adjusted the hops to bitter 28L to 30 IBU, to maintain something close to the intended OG, based on that earlier measured gravity.
Now that the boil is finished, it's ended up at 20.5L at 1.058 at 21°C.
Another quick adjustment to the efficiency estimate to match the numbers means the efficiency is at 78%. Then adjusting up the Vol to return to the desired OG (1.049) results in 25L into the FV and a bitterness of 35 IBU.
Still no freakin idea what is going on here, but anyways, it should be roughly ok.

btw pedleyr, i rechecked the grav jet before the flameout additions, but at 27°C. It was basically the same as the first check. Again, still no idea wtf happened here.

 

[lukencode]

Brewing an amber (I hope) ale:

86% bb ale
6.5% caraaroma
6.5% wheat
1% roasted barley

some combo of EKG, styrians and saaz - suggestions welcome

1469 west yorkshire yeast

 

[jyo]

Ditch the saaz.

Bitter with EKG, finish with Styrians late in the boil. :icon_drool2:

Grain bill looks good.

 

[sponge]

The mrs is going shopping with her best friend so I'm getting an early brew on, hoping to be finished before soccer.

Found a bag of amarillo in the freezer that needs to be used up so have decided to go along the lines of the good old DSGA.

60% Pale
20% Vienna
15% rye
5% xtal

2g/L amarillo @ Cube
2g/L amarillo DH

1272

1.047
32IBUs

Going for round two tomorrow night after my brewing debacle last weekend.

On closer inspection it looks like the false bottom was lifting during the mash and grain was getting in and clogging the silicon tube that attached the FB to the outlet. I've (hopefully) rectified that using an occy strap attached to the MT outlet and inlet (above the outlet at the top of the MT) which helps force the FB to stay on the base of the MT.

Fingers crossed..

 

[pedleyr]

Odd.
I adjusted the hops to bitter 28L to 30 IBU, to maintain something close to the intended OG, based on that earlier measured gravity.
Now that the boil is finished, it's ended up at 20.5L at 1.058 at 21°C.
Another quick adjustment to the efficiency estimate to match the numbers means the efficiency is at 78%. Then adjusting up the Vol to return to the desired OG (1.049) results in 25L into the FV and a bitterness of 35 IBU.
Still no freakin idea what is going on here, but anyways, it should be roughly ok.

btw pedleyr, i rechecked the grav jet before the flameout additions, but at 27°C. It was basically the same as the first check. Again, still no idea wtf happened here.

Sounds a bit strange mate, I agree. How confident are you in the accuracy of the hydrometer? You don't have another one to check against do you?

 

[lukencode]

Brewing an amber (I hope) ale:

86% bb ale
6.5% caraaroma
6.5% wheat
1% roasted barley

some combo of EKG, styrians and saaz - suggestions welcome

1469 west yorkshire yeast

Ended up bittering with saaz first wort then equal styrians and ekg in the cube. Will dry hop with whatever styrians ekg remains.

 

[bak]

Putting this one down after lunch. Only difference to last time is using WL029 Kolsch yeast. Will probably cube hope the 5min addition and keg hop the dry hops.

Smurto's Golden Ale (American Pale Ale)
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 8.3 (EBC): 16.3
Bitterness (IBU): 33.7 (Average)
58.33% Pale Ale Malt
17.71% Munich I
17.71% Wheat Malt
6.25% Caramunich I
0.9 g/L Amarillo (8.6% Alpha) @ 60 Minutes (Boil)
0.9 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
0.9 g/L Amarillo (8.6% Alpha) @ 5 Minutes (Boil)
0.9 g/L Amarillo (8.6% Alpha) @ 0 Days (Dry Hop)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 16°C with WLP029 - German Ale/Kolsch

Recipe Generated with BrewMate

 

[jyo]

Probably hit this tomorrow-
Pilsner

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 10.200
Total Hops (g): 77.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.74 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 33.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 90

Grain Bill
----------------
9.800 kg Pilsner (96.08%)
0.250 kg Acidulated Malt (2.45%)
0.150 kg Melanoidin (1.47%)

Hop Bill
----------------
15.0 g Hersbrucker Pellet (3.8% Alpha) @ 90 Minutes (Boil) (0.3 g/L)
37.0 g Magnum Pellet (12.5% Alpha) @ 90 Minutes (Boil) (0.8 g/L)
25.0 g Hersbrucker Pellet (3.8% Alpha) @ 0 Flameout (Aroma) (0.5 g/L)

Misc Bill
----------------
Step mash with HERMS- 55/ 62/ 72/ 78
Fermented at 9°C with Mangrove Jack's Bohemian Larger

 

[black_labb]

Have a mild and an northern brown fermenting on 1187 ringwood right now. I wonder how these beers will compare considering how similar they are aside from gravity and hopping level.

Mild
1.5kg Marris Otter
1kg Light Munich
500g Amber
350g Brown
350g Golden Naked Oats
200g Dark Crystal
100g Chocolate

20g Fuggles @ 60
20g Challenger cube hopped

Step mashed @ 68 for 15, ramp to 73 over 15, rest @ 73 for 15 then ramp to 81 for mashout over 15.

bit of an accident had me lose some wort left me with 19L of wort at 1036 which should give a higher ibu than expected of 22.

Northern brown

3kg Marris Otter
800g Light Munich
400g Pils
350g Brown
300g Golden Naked Oats
220g Dark Crystal
80g Chocolate

20g Fuggles @ 60
44g Styrian Goldings cube hopped
24g Challenger cube hopped

Step mashed @ 68 for 30, ramp to 73 over 15, rest @ 73 for 15 then ramp to 81 for mashout over 15.

Og: 1054 - IBU: 27 - SRM: 17

 

[BlueMutt]

No Brewing for the last 2 months and stocks are getting low...

ESB.
Ale Malt 96%
Choc 1.5%
Caraaroma 1.5%
Crystal med 1%
66deg-72deg-78deg
1056OG

EKG @ 60+Cube
Fuggles @ 30+Cube
49IBU

WLP002. first go with this yeast.

 

[warra48]

Brew day.
Don't know, or care, what style this is, but it's meant to be a light easy drinking ale.

Boil Size: 35.00 l
Batch Size (fermenter): 25.00 l
Pre boil: 1.037 SG
Estimated Color: 13.8 EBC
Estimated IBU: 26.2 IBUs
Brewhouse Efficiency: 85.00 %
Mash time: 75 Minutes
Actual Mash Efficiency: 99.6 %
Boil Time: 75 Minutes

1500.0 g Munich, Light (Joe White) (21.0 EBC) Grain 1 35.3 %
1500.0 g Perle (5.9 EBC) Grain 2 35.3 %
1100.0 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3 25.9 %
100.0 g Carawheat (Weyermann) (98.5 EBC) Grain 4 2.4 %
50.0 g Crystal Malt - Light (120.0 EBC) Grain 5 1.2 %
38.5 g Goldings, East Kent [4.80 %] - First Wor Hop 6 22.0 IBUs
7.5 g Goldings, East Kent [4.80 %] - Boil 20.0 Hop 7 2.4 IBUs
5.0 g (Boil 10.0 mins) Fining 8 -
10.0 g Goldings, East Kent [4.80 %] - Boil 10.0 Hop 9 1.9 IBUs
3.00 g Yeast Nutrient (Boil 10.0 mins) Other 10 -
20.0 g Goldings, East Kent [4.80 %] - Boil 0.0 Hop 11 0.0 IBUs
1.0 starter Whitbread Ale (Wyeast Labs #1099) [124.2 Yeast 12 -

Total Grain Weight: 4250.0 g

 

[vykuza]

I had a mate learning to brew and helping me out at the warehouse today, and we made this Red IPA. He made the recipe and hop bill - with a little guidance. Interesting, as it isn't as I'd make one - but the proof is in the pudding!

BB Pale 90%
Caraaroma 8%
Acid malt 2%
OG: 1.062

Crystal (3.6%) 22 IBUs at 60 minutes
Crystal 4 IBU at 40 minutes
Crystal 4 IBU at 30 minutes
Simcoe (13%) 11 IBU at 20 minutes
Simcoe 8 IBU at 10 minutes
Kohatu (6.8%) 7 IBU at 5
Kohatu and Simcoe in the cube (another 10 IBU no chilled)

Going to ferment on WLP060 - American Ale Yeast Blend

 

[bradsbrew]

- but the proof is in the pudding!

No! The proof of the pudding is in the eating!



I blame Bribie that I now need to point out the correct use of the phrase, for some reason it does my head in. Never used to, until bloody Bribie come along.

 

[vykuza]

I stand corrected! I'm a stickler for that kind of thing. Makes more sense that way.

Now back on topic: What am I brewing tomorrow:

Pils 70%
Rolled Wheat 30%
to 1.045, turbid mash from a 30C mash in brought to the boil then added to bring the mash to 68C aka the Boon mash

4 hour boil
10 IBUs of low alpha hallertau hersbrucker (1.8%) at 3 hours

Then fermenting with the Brussels brett. blend. The problem is that I have to ferment it here at home, and it's just a bit cooler than I'd like. I chucked my heat belt last year after it tried to burn a hole through my fermenting fridge. I might just wrap it in a blanket and pretend it doesn't exist for 6 months.

I am all Big Kev about this one!

 

[Kumamoto_Ken]

No! The proof of the pudding is in the eating!



I blame Bribie that I now need to point out the correct use of the phrase, for some reason it does my head in. Never used to, until bloody Bribie come along.

My dad's favourite phrase to correct people on too.

Back on topic: an American Amber Ale SMASH is on the go today.
Dark Munich and Chinook to 1.050 and 40IBU.

Credit to Stakka for the idea (SMASH thread).

 

[waggastew]

Double brewday carnage here at SCB. Trying to brew an American Amber and an American Pale Ale between breaking up kid arguments, making kids morning tea etc etc etc.

APA has been modified thanks to some great feedback from Barls at the ESB brew comp.

 

[Dan Pratt]

Electric Pale Ale 2

OG 1054
IBU 36
Vol 21Lt

78% Ale
17% Vienna
5% Caramunich 1

Amarillo/Centennial @ 20m, 10m & 2m

Ferment @ 19c with US05

Dry hop with 35g Citra for 5-7days

 

[slcmorro]

Trying to emulate Seven Sheds Kentish Ale.

Kentish Ale (English Ale)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 7.8 (EBC): 15.4
Bitterness (IBU): 36.1 (Average - No Chill Adjusted)

94.54% Golden Promise Malt
5.25% Caramunich I
0.21% Roasted Barley

0.9 g/L East Kent Golding (4.7% Alpha) @ 60 Minutes (Boil)
0.9 g/L East Kent Golding (4.7% Alpha) @ 30 Minutes (Boil)
0.4 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)
0.4 g/L Ella (15% Alpha) @ 5 Minutes (Boil)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 14°C with Danstar Nottingham


Recipe Generated with BrewMate

 

[fraser_john]

Trying my hand at a generic Aussie lager for the swill drinkers at a wedding

Aussie XXXX Styled Lager


Brewing Date: Sunday July 20, 2014
Head Brewer:  
Asst Brewer:  
Recipe:       Aussie XXXX Lager

Recipe Specifics
----------------

Batch Size (L):          22.00    Wort Size (L):    22.00
Total Grain (Kg):         4.80
Anticipated OG:          1.050    Plato:            12.34
Anticipated SRM:           3.3
Anticipated IBU:          26.2
Brewhouse Efficiency:       74 %
Wort Boil Time:             60    Minutes

Actual OG:  1.050   Plato: 12.34
Actual FG:  1.012   Plato:  3.07

Alc by Weight:  3.89      by Volume:  4.97  From Measured Gravities.
ADF:            75.1      RDF         62.5  Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 74 %
Anticipated Points From Mash:  49.80
Actual Points From Mash:       49.80


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 93.7     4.50 kg.  Pilsner                       Australia      1.037      1
  4.2     0.20 kg.  Weyermann Carapils (Carafoam) Germany        1.037      2
  2.1     0.10 kg.  Weyermann Carahell            Germany        1.035     13

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 20.00 g.     Cluster                           Pellet   7.00  20.9  60 min.
 10.00 g.     Cluster                           Pellet   7.00   3.5  20 min.
 10.00 g.     Cluster                           Pellet   7.00   1.7  5 min.


Yeast
-----
Mangrove Jack Bohemian