What Are You Brewing - 2014

[jyo]

"Very Supple has tried hard this semester, yet he still struggles to understand the attributes of measurement".

Pumped this one out last night.

APA August 2014
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.930
Total Hops (g): 87.32
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 7.4 (EBC): 14.6
Bitterness (IBU): 36.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.200 kg Galaxy Malt (87.69%)
0.320 kg Carapils (Dextrine) (5.4%)
0.270 kg Bairds Medium Crystal (4.55%)
0.140 kg Acidulated Malt (2.36%)

Hop Bill
----------------
12.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g Citra Pellet (11.1% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
15.0 g Citra Pellet (11.1% Alpha) @ cube hop (Aroma) (0.6 g/L)
35.0 g Citra Pellet (11.1% Alpha) @ 7 Days (Dry Hop) (1.4 g/L)


Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 13 Minutes (Boil)

Step mash 55 / 62 / 69 / 77
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[keifer33]

State Comps jyo?

 

[balconybrewer]

Sure is mate, check it out here and also barleyman as you mentioned (might be sold out?)

https://www.facebook.com/voyagercraftmalt

Adaption of Dr Smurto's Golden Ale with Rye. Using Kohatu and B Saaz, this beer tastes like lime splice. Also trying out a new base malt I got through a mate. I may be wrong but I think it is similar to the Schooner malt sold by Barleyman, made as a one small batch.

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.850
Total Hops (g): 110.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 7.3 (EBC): 14.4
Bitterness (IBU): 26.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.300 kg Pale Malt (68.04%)
0.800 kg Rye Malt (16.49%)
0.500 kg Munich I (10.31%)
0.250 kg Caramunich I (5.15%)

Hop Bill
----------------
10.0 g B Saaz Pellet (6.8% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
10.0 g Kohatu Pellet (6.8% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g B Saaz Pellet (6.8% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Kohatu Pellet (6.8% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
20.0 g B Saaz Pellet (6.8% Alpha) @ 0 Minutes (Boil) (1 g/L)
20.0 g Kohatu Pellet (6.8% Alpha) @ 0 Minutes (Boil) (1 g/L)
10.0 g B Saaz Pellet (6.8% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)
10.0 g Kohatu Pellet (6.8% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)

Misc Bill
----------------
2.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
2.0 g Whirlfloc Tablet @ 10 Minutes (Boil)
2.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 19°C with Safale US-05

 

[vykuza]

That's the one. Only my personal reserve left Expecting more stock soon!

To contribute, I just made a batch with the abovementioned malt, a super simple POR ale to get a good handle on the flavour:

99% Voyager Craft Malt "Schooner" Ale Malt
1% Wheat Malt
22IBUs of POR at 60 minutes
BRY-97
1.045 OG
Mashed at 63C

 

[jyo]

State Comps jyo?

Funny you say that. It wasn't until I had finished sparging that I thought about putting this in the state comp. This is based on my first APA grain bill that placed 3rd at state and 4th at Nats...here's hoping.

I'm hoping I have hit my haze issues on the head with this one, if it is ph related. 5.2 in the mash, fly sparged only raised to 5.4 final runnings.

 

[verysupple]

Sounds tasty verysupple.
This bit amused me though:

Ha. That should have been "brew length". I've always wondered why they call it that as you rightly point out, it's not a length at all.

 

[Yob]

Gearing up for a 3 cube batch.. a new malt *ed and 2 new hops

10kg Schooner Pale
4kg Wheat
2kg Munich
1kg Vienna
500g Acidulated

40g German Magnum @40

Cube 1
100g Mandarina Bavaria
50g Centennial

Cube 2
100g Hull Melon
50g Centennial

Cube 3
50g Simcoe
50g Mosaic
50g Citra

come at me spring.. I got you

 

[Black n Tan]

Gearing up for a 3 cube batch.. a new malt *ed and 2 new hops

10kg Schooner Pale
4kg Wheat
2kg Munich
1kg Vienna
500g Acidulated

40g German Magnum @40

Cube 1
100g Mandarina Bavaria
50g Centennial

Cube 2
100g Hull Melon
50g Centennial

Cube 3
50g Simcoe
50g Mosaic
50g Citra

come at me spring.. I got you

Hull melon?
Que?

 

[Yob]

Rare as rocking horse **** at the moment

http://aussiehomebrewer.com/topic/80848-heull-melon/

 

[Black n Tan]

Rocking horse ****, long time no see, that must be the fifth ingredient there looking for the ANHC comp!

 

[A3k]

Last night, I made Tony's Dark Wheat from the recipe DB.
It smelt awesome in the boil. I hope that translates into the final product,.

Estimated OG: 1.052 SG
Batch Size (fermenter): 48.00 l
Estimated Color: 31.3 EBC
Estimated IBU: 13.1 IBUs

Ingredients:
------------
Amt Name Type # %/IBU
7.10 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 1 64.9 %
2.70 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 24.7 %
0.90 kg Carawheat (Weyermann) (98.5 EBC) Grain 3 8.2 %
0.24 kg Chocolate Wheat Malt (788.0 EBC) Grain 4 2.2 %
55.00 g Hallertauer Hersbrucker [4.34 %] - Boil Hop 5 12.4 IBUs
17.00 g Hallertauer Hersbrucker [4.34 %] - Boil Hop 6 0.8 IBUs
1.0 pkg Weihenstephan Weizen (WY3068) Yeast 7 -

Cheers,
Al

 

[beercus]

Tonight's brew.

Thoughts?

Recipe: 8. Pale Ale #2 Citra 
Brewer: beercus
Asst Brewer: Who ever turns up to drink my beer!
Style: American Pale Ale
TYPE: All Grain
Taste:  

Recipe Specifications
--------------------------
Boil Size: 30.32 l
Post Boil Volume: 25.47 l
Batch Size (fermenter): 26.00 l   
Bottling Volume: 24.60 l
Estimated OG: 1.045 SG
Estimated Color: 24.6 EBC
Estimated IBU: 32.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.00 kg               Pale Malt, Traditional Ale (Joe White) ( Grain         1        60.0 %        
1.50 kg               Munich Malt (17.7 EBC)                   Grain         2        30.0 %        
0.50 kg               Crystal, Dark (Joe White) (216.7 EBC)    Grain         3        10.0 %        
20.00 g               Citra [12.00 %] - Boil 60.0 min          Hop           4        22.1 IBUs     
15.00 g               Citra [12.00 %] - Boil 20.0 min          Hop           5        10.1 IBUs     
1.00 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
15.00 g               Citra [12.00 %] - Cube  0min             Hop           7        0.0 IBUs      
1.0 pkg               Safale American (DCL/Fermentis #US-05) [ Yeast         8        -             
50.00 g               Citra [12.00 %] - Dry Hop 7.0 Days       Hop           9        0.0 IBUs

 

[bak]

about to kick this off. beautiful day here so might even set up outside instead of the kitchen for a change.

Kolsch (Kolsch)
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 3.1 (EBC): 6.2
Bitterness (IBU): 25.4 (Average - No Chill Adjusted)
94.44% Pilsner
5.56% Wheat Malt
0.8 g/L Hallertau Tradition (4.8% Alpha) @ 45 Minutes (Boil)
0.7 g/L Motueka (6.7% Alpha) @ 45 Minutes (Boil)
0.2 g/L Polyclar @ 10 Minutes (Boil)
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

 

[Dan Pratt]

Tonight's brew.

Thoughts?

Recipe: 8. Pale Ale #2 Citra
Brewer: beercus
Asst Brewer: Who ever turns up to drink my beer!
Style: American Pale Ale
TYPE: All Grain
Taste:

Recipe Specifications
--------------------------
Boil Size: 30.32 l
Post Boil Volume: 25.47 l
Batch Size (fermenter): 26.00 l
Bottling Volume: 24.60 l
Estimated OG: 1.045 SG
Estimated Color: 24.6 EBC
Estimated IBU: 32.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 60.0 %
1.50 kg Munich Malt (17.7 EBC) Grain 2 30.0 %
0.50 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3 10.0 %
20.00 g Citra [12.00 %] - Boil 60.0 min Hop 4 22.1 IBUs
15.00 g Citra [12.00 %] - Boil 20.0 min Hop 5 10.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
15.00 g Citra [12.00 %] - Cube 0min Hop 7 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [ Yeast 8 -
50.00 g Citra [12.00 %] - Dry Hop 7.0 Days Hop 9 0.0 IBUs

Thoughts.....for me thats alot of munich and more so dark crystal. The munich at 30% is already offering a maltier beer so if you intend to have 30% Id knock that Dark crystal back to 3-5%, even without the munich 10% crystal is quite high for how i make a APA

 

[beercus]

Thoughts.....for me thats alot of munich and more so dark crystal. The munich at 30% is already offering a maltier beer so if you intend to have 30% Id knock that Dark crystal back to 3-5%, even without the munich 10% crystal is quite high for how i make a APA

Looks like I entered the wrong crystal, it is a lighter crystal, 115ish EBC. Does that make a difference?
Unfortunately all grains have been milled at the LHBS and all in one bag so i will not be able to change ratios.....
So should I call it something else other than APA?
It will be Maltier and sweeter than an APA?

Thanks

Beercus

 

[Dan Pratt]

Looks like I entered the wrong crystal, it is a lighter crystal, 115ish EBC. Does that make a difference?
Unfortunately all grains have been milled at the LHBS and all in one bag so i will not be able to change ratios.....
So should I call it something else other than APA?
It will be Maltier and sweeter than an APA?

Thanks

Beercus

dont stress, 10% light or dark is still 10%. The dark just has more non fermentables than the light that will remain in the beer. What its called doesnt matter either, you will soon see what a 30% munich beer and a 10% crystal beer taste like, possibly with all citra it will be just right.

 

[Kumamoto_Ken]

An ESB is underway at the moment.

Golden Promise 94%
Light Crystal 4%
Dark Crystal 2%

EKG at 60 minutes to 40IBU.
Cube hopping with EKG as well.

WLP002.

 

[Donske]

Simple pale ale on the cards tomorrow I reckon, 88% pale malt, 10% biscuit, 2% caramunich 3. Simcoe FWH to 10 IBUs, another 25ish IBUs of Cascade in the cubes, thinking around 1.045 OG.

Should be a nice quaffer looking ahead to the weather warming up in a month or so.

May throw some Belle Saison at a cube for ***** and giggles, its gotten a run in pretty much every thing else recently.

 

[bconnery]

Dusting off the equipment for another version of my Rye ESB

Recipe: R=SB5

Brewer: Mooshells
Asst Brewer: 
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size (fermenter): 26.00 l      
Boil Size: 30.00 l
Bottling Volume: 26.00 l
Estimated OG: 1.053 SG
Estimated Color: 15.7 SRM
Estimated IBU: 45.0 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1000.00 g             Rye Malt (Weyermann) (3.0 SRM)           Grain         2        17.5 %        
150.00 g              Caramel Rye (Weyermann) (35.0 SRM)       Grain         4        2.6 %         
150.00 g              Amber Malt (43.1 SRM)                    Grain         3        2.6 %         
150.00 g              Crystal, Dark (Bairds) (110.0 SRM)       Grain         5        2.6 %         
150.00 g              Pale Chocolate Malt (Thomas Fawcett) (35 Grain         6        2.6 %         
65.00 g               Bramling Cross [6.00 %] - Boil 60.0 min  Hop           7        39.5 IBUs     
25.00 g               Bramling Cross [6.00 %] - Boil 10.0 min  Hop           8        5.5 IBUs      
4100.00 g             Pale Malt, Perle Floor Malted (Thomas Fa Grain         1        71.9 %        
1.0 pkg               Craftbrewer English Ale                  Yeast         9        -

 

[slcmorro]

Just cubed this...

Baracks Bastard (Vienna Lager)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 36.7 (Average - No Chill Adjusted)

84.34% Vienna
9.64% Wheat Malt
6.02% Caramunich I

0.4 g/L Magnum (12.5% Alpha) @ 50 Minutes (Boil)
0.6 g/L Tettnanger (4% Alpha) @ 50 Minutes (Boil)
0.5 g/L B Saaz (6.8% Alpha) @ 30 Minutes (Boil)
0.6 g/L Tettnanger (4% Alpha) @ 30 Minutes (Boil)


Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 13°C with Wyeast 2112 - California Lager


Recipe Generated with BrewMate

Only had mish mashes of hops left which was an absolute bastard to discover, and being this is more of a Euro brew being done with an American yeast, it's fittingly called Baracks Bastard.