What Are You Brewing - 2014

[bconnery]

And because I'm in the zone now I'll follow it with another one on the Rye theme.
Another go at my Rye Saison Stout. If only I'd been organised enough to brew these for the Babbs Archive comp back in April or so

Recipe: Rye FES
Brewer: Mooshells
Asst Brewer: 
Style: Foreign Extra Stout
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size (fermenter): 26.00 l      
Boil Size: 31.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.058 SG
Estimated Color: 41.8 SRM
Estimated IBU: 56.6 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1200.00 g             Munich I (Weyermann) (7.1 SRM)           Grain         2        19.5 %        
200.00 g              Roasted Barley (Bairds) (685.3 SRM)      Grain         7        3.3 %         
200.00 g              Caramel Rye (Weyermann) (35.0 SRM)       Grain         4        3.3 %         
150.00 g              Black Malt (Bairds) (685.3 SRM)          Grain         8        2.4 %         
300.00 g              Brown Sugar, Dark (50.0 SRM)             Sugar         9        4.9 %         
2800.00 g             Pale Malt, Perle Floor Malted (Thomas Fa Grain         1        45.5 %        
900.00 g              Rye Malt (Weyermann) (3.0 SRM)           Grain         3        14.6 %        
200.00 g              Chocolate Rye (Weyermann) (245.0 SRM)    Grain         5        3.3 %         
30.00 g               Pacific Gem [16.00 %] - Boil 60.0 min    Hop           10       47.2 IBUs     
30.00 g               Pacific Gem [16.00 %] - Boil 5.0 min     Hop           11       9.4 IBUs      
200.00 g              Pale Chocolate Malt (Thomas Fawcett) (35 Grain         6        3.3 %

1.0 pkg               Belle Saison (Danstar #)                 Yeast         12       -

 

[vykuza]

I had a few of Moa's Southern Alps last Saturday at the Union Hotel watching the Tahs outclass the Crusaders.

Though I don't usually care for Belgian IPAs, this ws my first "White" Ipa - made with a Wit yeast. YUM. I only got one in before the keg went dry!

So I've looked at their website, found some tips and am making something similar tomorrow at the warehouse.

White IPA (American IPA)

Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.60 %
Colour (SRM): 4.8 (EBC): 9.5
Bitterness (IBU): 53.0 (Average - No Chill Adjusted)

58.33% Vienna
25% Wheat Malt
16.67% Flaked Wheat

0.4 g/L Dr Rudi (13.3% Alpha) @ 60 Minutes (Boil)
0.9 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)
0.9 g/L Citra (11.1% Alpha) @ 5 Minutes (Boil)
0.9 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)
0.9 g/L Citra (11.1% Alpha) @ 0 Minutes (Boil)

0.4 g/L Coriander Seed @ 5 Minutes (Boil)

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

Fermented at 20°C with WLP400 - Belgian Wit Ale


Recipe Generated with BrewMate

 

[jyo]

Pumped this out last night-

Golden Ale August 2014

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 4.610
Total Hops (g): 62.00
Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.17 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 32.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

Grain Bill
----------------
4.300 kg Maris Otter Malt (93.28%)
0.200 kg Bairds Medium Crystal (4.34%)
0.110 kg Acidulated Malt (2.39%)

Hop Bill
----------------
40.0 g East Kent Golding Pellet (5.8% Alpha) @ 60 Minutes (Boil) (1.6 g/L)
22.0 g Styrian Golding Pellet (3% Alpha) @ 10 Minutes (Boil) (0.9 g/L)

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

Hermit- 55/62/68/78.
Fermented at 18°C with Wyeast 1768 - PC English Special Bitter Ale

 

[DU99]

here is a bit more info about Dr Rudi

 

[Donske]

After getting all of the kegging, fermenting and cleaning crap out of the way yesterday, I'm taking a rest day today before back to back pale ales tomorrow.

Been leaning towards the more sessionable versions lately, 4ish% and 35-40 IBUs with only FWH and cube additions. Loving Simcoe FWH in general as well, pretty much the perfect way to bitter anything with lots of late US hops for my tastes, best I can describe it is firm but not harsh bitterness.

Anywho recipes below;

Pale Ale 17
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 42.0
Total Grain (kg): 8.186
Total Hops (g): 196.00
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.13 %
Colour (SRM): 6.0 (EBC): 11.9
Bitterness (IBU): 35.3 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
7.613 kg Pale Malt (93%)
0.409 kg Biscuit (5%)
0.164 kg Crystal 80 (2%)

Hop Bill
----------------
16.0 g Simcoe Pellet (13% Alpha) @ 60 Minutes (First Wort) (0.4 g/L)
50.0 g Ahtanum Pellet (4.4% Alpha) @ 0 Minutes (Boil) (1.2 g/L)
50.0 g Amarillo Pellet (8.4% Alpha) @ 0 Minutes (Boil) (1.2 g/L)
40.0 g Ahtanum Pellet (4.4% Alpha) @ 0 Days (Dry Hop) (1 g/L)
40.0 g Amarillo Pellet (8.4% Alpha) @ 0 Days (Dry Hop) (1 g/L)

Misc Bill
----------------
18.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
8.0 g Brewbrite @ 0 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale US-05

Notes
----------------
Disolve Brewbrite in half cup of COLD water, add to whirlpool.

0 minute hop additions split evenly between 2 cubes.

Dry hop additions split evenly between 2 fermenters.

Cube 1 = BR97
Cube 2 = US05

Recipe Generated with BrewMate


Pale Ale 18
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 42.0
Total Grain (kg): 8.799
Total Hops (g): 213.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 35.2 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
7.215 kg Vienna (82%)
1.320 kg Rye Malt (15%)
0.264 kg Caramunich III (3%)

Hop Bill
----------------
13.0 g Simcoe Pellet (13% Alpha) @ 60 Minutes (First Wort) (0.3 g/L)
100.0 g Cascade Pellet (7.6% Alpha) @ 0 Minutes (Boil) (2.4 g/L)
40.0 g Ahtanum Pellet (4.4% Alpha) @ 7 Days (Dry Hop) (1 g/L)
60.0 g Cascade Pellet (7.6% Alpha) @ 7 Days (Dry Hop) (1.4 g/L)

Misc Bill
----------------
18.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
8.0 g Brewbrite @ 0 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale US-05

Notes
----------------
Brewbrite disolved in COLD water before being added to whirlpool.

0 minute hop addition split evenly between 2 cubes.

Dry Hop addition split evenly between 2 fermenters.

Cube 1 = 1056
Cube 2 = 1272

Recipe Generated with BrewMate

 

[Tahoose]

Doing a split batch of an aussie and a euro lager for a guy at work, clarity ferm to reduce the gluten content.

4.8kg pils
200g medium crystal

pot 1 POR to 17 IBU
pot 2 herkules to 22 IBU / 3 IBU of Saaz late.

2x 12ltr batches

 

[Grainer]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Munich Dunkel - John
Brewer:
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 62.28 l
Post Boil Volume: 52.82 l
Batch Size (fermenter): 47.00 l
Bottling Volume: 44.16 l
Estimated OG: 1.058 SG
Estimated Color: 36.1 EBC
Estimated IBU: 18.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.40 kg Munich I (Weyermann) (14.0 EBC) Grain 1 80.8 %
1.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 8.6 %
0.90 kg Munich II (Weyermann) (16.7 EBC) Grain 3 7.7 %
0.20 kg Carafa II (811.6 EBC) Grain 4 1.7 %
0.14 kg Black Malt (Simpsons) (1083.5 EBC) Grain 5 1.2 %
20.00 g Magnum [12.00 %] - Boil 60.0 min Hop 6 12.2 IBUs
1.20 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
53.00 g Tettnang [4.50 %] - Boil 15.0 min Hop 8 6.0 IBUs
1.0 pkg German Bock Lager (White Labs #WLP833) [ Yeast 9 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 11.64 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 63.57 l of water at 51.9 C 50.0 C 35 min
Saccharification Decoct 24.19 l of mash and boil it 67.0 C 60 min
Mash Out Add -0.00 l of water and heat to 71.0 C 71.0 C 10 min

Sparge: Fly sparge with 25.37 l water at 75.6 C
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Grainer]

Maibock Replica - For Oktoberfest



[SIZE=13pt]Recipe Type:[/SIZE][SIZE=13pt] All Grain[/SIZE]
[SIZE=13pt]Yeast:[/SIZE][SIZE=13pt] German Bock Lager[/SIZE]
[SIZE=13pt]Yeast Starter:[/SIZE][SIZE=13pt] huge[/SIZE]
[SIZE=13pt]Batch Size (Gallons):[/SIZE][SIZE=13pt] 6[/SIZE]
[SIZE=13pt]Original Gravity:[/SIZE][SIZE=13pt] 1.066[/SIZE]
[SIZE=13pt]Final Gravity:[/SIZE][SIZE=13pt] 1.015[/SIZE]
[SIZE=13pt]IBU:[/SIZE][SIZE=13pt] 29[/SIZE]
[SIZE=13pt]Boiling Time (Minutes):[/SIZE][SIZE=13pt] 90[/SIZE]
[SIZE=13pt]Color:[/SIZE][SIZE=13pt] 6.5[/SIZE]
[SIZE=13pt]Primary Fermentation (# of Days & Temp):[/SIZE][SIZE=13pt] 14 Days @ 50F[/SIZE]
[SIZE=13pt]Secondary Fermentation (# of Days & Temp):[/SIZE][SIZE=13pt] nope[/SIZE]
[SIZE=13pt]Tasting Notes:[/SIZE][SIZE=13pt] Super malty with a bit of booze.[/SIZE]

[SIZE=13pt]This recipe won 3rd place of all Lagers in the 2009 HBT BJCP competition. The best way to do this style is to brew it in like January or February and lager it till the grass is green again. I didn't know it before brewing this beer, but Maibock is one of my favorite beers to drink. I entered this in the Indiana State Fair Brewers Cup and it won first place in Bock category by beating out the Eisbock that took 1st place at nationals. 

Maibock 
Mailbock/Helles Bock 

Type: All Grain
Date: 1/13/2009 
Batch Size: 6.00 gal
Brewer: Kyle Alberda 
Boil Time: 90 min
Brewhouse Efficiency: 75.00 

Ingredients

Amount Item Type % or IBU 
6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 40.00 % 
6.00 lb Vienna Malt (3.5 SRM) Grain 40.00 % 
3.00 lb Light Munich Malt (6.0 SRM) Grain 20.00 % 
2.00 oz Hallertauer Mittelfrueh [3.90 %] (60 min) Hops 20.9 IBU 
1.00 oz Hallertauer [3.90 %] (30 min) Hops 8.0 IBU 
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager 

Beer Profile

Est Original Gravity: 1.069 SG
Measured Original Gravity: 1.066 SG 
Est Final Gravity: 1.018 SG 
Measured Final Gravity: 1.015 SG 
Actual Alcohol by Vol: 6.66 % 
Bitterness: 29.0 IBU 
Calories: 298 cal/pint 
Est Color: 6.5 SRM 

Single Infusion 
60 min Mash at 156.0 F[/SIZE]

[SIZE=10pt][/SIZE]​

[SIZE=13pt]__________________[/SIZE]

 

[warra48]

Another brew day yesterday, a sort of a Summer/Blonde/Pale Ale type of thing. Basically brewed for the masses at our street parties, so it's not too challenging for them.
A repeat of a previous brew, but tweaked a bit to make it a little hoppier.

25 litres into the fermenter. OG 1.043

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 Crystal Malt - Light (120.0 EBC) Grain 4 2.4 %
50.0 g Carawheat (Weyermann) (98.5 EBC) Grain 5 1.2 %
40.0 g Goldings, East Kent [4.80 %] - First Wor Hop 6 22.8 IBUs
11.0 g Goldings, East Kent [4.80 %] - Boil 20.0 Hop 7 3.5 IBUs
20.0 g Goldings, East Kent [4.80 %] - Boil 10.0 Hop 8 3.8 IBUs
3.00 g Yeast Nutrient (Boil 10.0 mins) Other 9 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 10 -
1.0 jar Northwest Ale (Wyeast Labs #1332) ½ a jar harvested from previous batch

 

[BlueMutt]

End of Winter IPA

50ltr Batch
95.5% JW Pils
4.5% Crystal 60
1.059 OG

90min boil.

Simcoe @60
Centennial @20
Centennial @Flameout.
61IBU

WLP001

 

[fletcher]

been brewing up way too many IPAs lately so am hitting up a nice robust porter. thanks for the recipe, newtownclown.

76 pale
7 crystal
6 choc
6 munich
3 carafa
2 carapils

willamette at 60, 20 (and a little dry hopped) to 30 IBU

mangrove jack's british ale (M07) at 19C

very excited.

 

[Dan Pratt]

American Pale Ale - August 2014

OG - 1.054
ABV - 5.2%
IBU - 36
Vol - 21Lt

86% Ale
10% Munich
4% Carapils

Water - Calcium 150ppm, Chloride 60ppm, Sulphate 300ppm

Mash Profile - MI/20c, 20m/55c, 40m/62c, 20m/72c, 15m/78c

Bittering
28g Fuggle @ 90mins = 15Ibu

Flavour/Aroma - Whirlpooling 30mins
28g Centennial
28g Cascade
28g Chinook

WLP001 California Yeast @ 19c

Dry Hopped with 14g each of Centennial, Cascade & Chinook for 7days

Misc - Whirlfloc tablet, Yeast Nutrient, Pure Co2 Oxygen. B)

 

[Donske]

American Pale Ale - August 2014

OG - 1.054
ABV - 5.2%
IBU - 36
Vol - 21Lt

86% Ale
10% Munich
4% Carapils

Water - Calcium 150ppm, Chloride 60ppm, Sulphate 300ppm

Mash Profile - MI/20c, 20m/55c, 40m/62c, 20m/72c, 15m/78c

Bittering
28g Fuggle @ 90mins = 15Ibu

Flavour/Aroma - Whirlpooling 30mins
28g Centennial
28g Cascade
28g Chinook

WLP001 California Yeast @ 19c

Dry Hopped with 14g each of Centennial, Cascade & Chinook for 7days

Misc - Whirlfloc tablet, Yeast Nutrient, Pure Co2 Oxygen. B)

Sounds fantastic, love big grapefruit hit in an APA. The fuggles are a bit odd though.

 

[Dan Pratt]

Sounds fantastic, love big grapefruit hit in an APA. The fuggles are a bit odd though.

Hi Donske,

It does seem a little odd right? I could use Magnum as I have in the past or some Millenium that I now have 500g of but truth be told......I had the Pale 31 from Firestone Walker and the website says Fuggle for bittering so I thought Id give that a try....plus I havent ever used fuggle for any beer as its a UK hop and most of my beers are American styles....so Im trying it out.

I think that with the big combo whirlpooled and dry hopped and the bittering to only 15ibu it wont be over the top, maybe I should wind it back to 10ibu??

Dan

 

[fletcher]

American Pale Ale - August 2014

OG - 1.054
ABV - 5.2%
IBU - 36
Vol - 21Lt

86% Ale
10% Munich
4% Carapils

Water - Calcium 150ppm, Chloride 60ppm, Sulphate 300ppm

Mash Profile - MI/20c, 20m/55c, 40m/62c, 20m/72c, 15m/78c

Bittering
28g Fuggle @ 90mins = 15Ibu

Flavour/Aroma - Whirlpooling 30mins
28g Centennial
28g Cascade
28g Chinook

WLP001 California Yeast @ 19c

Dry Hopped with 14g each of Centennial, Cascade & Chinook for 7days

Misc - Whirlfloc tablet, Yeast Nutrient, Pure Co2 Oxygen. B)

hey pratty, looks good mate.

can i ask you what's the justification for your mash schedule?

 

[Dan Pratt]

can i ask you what's the justification for your mash schedule?

I have been mashing at a certain temp for either a dry, medium or full bodied beer depending on style and required finish to the beer, that range was from 64c - 70c and for 60-90mins.

Talking with my LHBS ( Marks Home Brew ) and looking through Braukiser and reading a couple of pages of The Beer Alamanac it talks about mashing during the PEAK and having a BM with such control I can try these out ( this is the first beer with this mash profile )

Those peaks are the Beta Peak @ 62c and the Alpha Peak @ 72c ( there are about 1/2 a dozen more of them but these are the 2 main ones ) - my understanding which is open for correction is that mashing at 66c gets a little from column B (beta) and a little from column A (alpha) so to speak.

I also found on the Speidel website that they also use the Peaks for mashing for various styles and for various times depending on style.

You can see these on this link. http://www.speidels-braumeister.de/brewing-recipes.html

Im not completely certain how the finished beer will be but Im sure to be able to notice a difference as Ive been mashing for so long at one temp between 64 & 70 for a number of years now.

Hope that makes sense.

 

[spryzie]

Some sort of malty lager using up the dregs.
----------------
Batch Size (L): 15.0
Total Grain (kg): 3.929
Total Hops (g): 64.00
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 5.72 %
Colour (SRM): 6.1 (EBC): 12.1
Bitterness (IBU): 29.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 68
Boil Time (Minutes): 60

Grain Bill
----------------
2.625 kg JW Light (66.81%)
0.512 kg Munich (13.03%)
0.512 kg Vienna (13.03%)
0.255 kg Flaked Barley (6.49%)
0.025 kg Crystal 120 (0.64%)

Hop Bill
----------------
14.0 g Willamette Pellet (5.3% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
20.0 g Hallertau Tradition Pellet (3% Alpha) @ 30 Minutes (Boil) (1.2 g/L)
30.0 g Hallertau Tradition Pellet (3% Alpha) @ 0 Minutes (Boil) (1.9 g/L)

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

Fermented at 15°C with Saflager S-23

 

[fletcher]

I have been mashing at a certain temp for either a dry, medium or full bodied beer depending on style and required finish to the beer, that range was from 64c - 70c and for 60-90mins.

Talking with my LHBS ( Marks Home Brew ) and looking through Braukiser and reading a couple of pages of The Beer Alamanac it talks about mashing during the PEAK and having a BM with such control I can try these out ( this is the first beer with this mash profile )

Those peaks are the Beta Peak @ 62c and the Alpha Peak @ 72c ( there are about 1/2 a dozen more of them but these are the 2 main ones ) - my understanding which is open for correction is that mashing at 66c gets a little from column B (beta) and a little from column A (alpha) so to speak.

I also found on the Speidel website that they also use the Peaks for mashing for various styles and for various times depending on style.

You can see these on this link. http://www.speidels-braumeister.de/brewing-recipes.html

Im not completely certain how the finished beer will be but Im sure to be able to notice a difference as Ive been mashing for so long at one temp between 64 & 70 for a number of years now.

Hope that makes sense.

cheers mate. yeah i've been wanting to experiment with different times and rests myself but it becomes a bit of a problem (a bit harder and more annoying/time consuming) because i BIAB.

 

[pvan340]

End of Winter IPA

50ltr Batch
95.5% JW Pils
4.5% Crystal 60
1.059 OG

90min boil.

Simcoe @60
Centennial @20
Centennial @Flameout.
61IBU

WLP001

This sounds good. Might give it a try, been looking around for an IPA recipie to brew, I don't have a good understanding of hop combo's flavours, but simcoe and centennial seem to be a popular choice.

 

[Donske]

This sounds good. Might give it a try, been looking around for an IPA recipie to brew, I don't have a good understanding of hop combo's flavours, but simcoe and centennial seem to be a popular choice.

Simcoe and any C hop is a great combo, my preference is to pair with Cascade and Chinook for huge citrus/grapefruit flavour and aroma with a decent hit of pine/resin to keep it in check.