What Are You Brewing - 2014

[manticle]

If you want more body, shorten the 62 rest. I'd have 20 as the limit although I more regularly mash for 10-15 before stepping up to 69 or so.

 

[mje1980]

Cheats Berliner.

65%pils
35% wheat

Bees dick of tettnanger

I'm either going to cool the mash down and pitch the lacto in the kettle ( ill leave the bag in ), then after a few days boil it and proceed as normal.

Or I'm going to sacrifice a 20litre cube, mash and boil as normal. Then ferment in the cube. First 48hrs with lacto, then German ale. Think I'm leaning toward the first option.

 

[vykuza]

Go the first option!

A much more rounded result from the other bacteria in the sour mash, and you can control the acidity by hauling the bag and boiling when it tastes where you want it

 

[fletcher]

If you want more body, shorten the 62 rest. I'd have 20 as the limit although I more regularly mash for 10-15 before stepping up to 69 or so.

do you have a "generic" schedule mate? or do you tailor it for each beer or style you make?

 

[mje1980]

Go the first option!

A much more rounded result from the other bacteria in the sour mash, and you can control the acidity by hauling the bag and boiling when it tastes where you want it

Cheers mate. It also saves my fermenters from bugs too I suppose.

 

[manticle]

do you have a "generic" schedule mate? or do you tailor it for each beer or style you make?

The reason I step mash is so I can target the enzymes as I want so it does vary slightly beer to beer. Mostly though it's 5 minutes at 55, 10 at 62-63 and around 40-45 at 68-70. For something like a saison, I'll extend the beta rest to 15 (62), for something fuller bodied, the alpha rest will be 69/70. I'm interested in experimenting with shortening the alpha rest to see if there's much difference as alpha works quickly.

For my milds, I do 55 mash in for 5, then straight to 70 for only 30 minutes.

 

[Dan Pratt]

Hi Fletcher,

Just a follow up on the mash at 62c/40m and the 72c/20m well......its dry and thin from the sample I tasted when transfered to the keg on saturday ( will be tasting carbonated version tonight ) will confirm that mouth feel/result tonight.

The target FG from BS2.0 was 1.012 which would give me a 5.5% Pale ale.......it fermented down to 1.007 ( checked it twice ) and that made it a 6.3% pale ale. Lucky I had the hops to 45ibu so with some luck it will be OK.

Well it has a dry finish for sure....but the body of the beer isn't as thin as I had thought it just snap dry. I would though ( based on Manticles advice and what Im tasting ) reduce the Beta rest phase to just 20mins and increase the Alpha for a pale ale, glad I tried it out.

The beer isn't quite what I was chasing but its quaff-able, the Fuggles for bittering is interesting and a first time/likely last time i use it. Didn't quite get the hop aroma I was after either having dry hopped with 2.7g/L

 

[fletcher]

sounds good mate.

at this stage in my brewing, it's a bit too fiddly to play with anything more than 1-2 steps (biab) but i'm sure if i really wanted to i could. i'll see how i go. i want to make a nice dry IIPA like what i've had in san fran, but don't necessarily want the beer to be anything more than about 6ish % (not keen yet on a 8-10% gargantuan) so i might have a play around using manticle's suggestions.

 

[Dan Pratt]

American Amber Ale 4

[SIZE=small]OG – 1.050[/SIZE]
[SIZE=small]FG – 1.010[/SIZE]
[SIZE=small]ABV – 5.2%[/SIZE]
[SIZE=small]IBU – 38[/SIZE]
[SIZE=small]Eff – 63%[/SIZE]
[SIZE=small]Vol – 20Lt[/SIZE]

[SIZE=small]Malts[/SIZE]

[SIZE=small]4kg – Golden Promise Ale (75%) [/SIZE]
[SIZE=small]530g – Munich Malt (10%)[/SIZE]
[SIZE=small]320g – Caramunich 2 (6%) [/SIZE]
[SIZE=small]260g – Flaked Oats (5%)[/SIZE]
[SIZE=small]160g – Cararoma (3%)[/SIZE]
[SIZE=small]56g – Chocolate Malt (1%)[/SIZE]

[SIZE=small]Mashed at 66c/60m, mash out at 76c/15m.[/SIZE]

[SIZE=small]Hops[/SIZE]

[SIZE=small]Bittering[/SIZE]
[SIZE=small]Centennial @ 60m [/SIZE]

[SIZE=small]Flavour[/SIZE]
[SIZE=small]Centennial @ 10m [/SIZE]
[SIZE=small]Cascade @ 10m [/SIZE]

[SIZE=small]Centennial @ 5m [/SIZE]
[SIZE=small]Cascade @ 5m [/SIZE]

[SIZE=small]Aroma [/SIZE]
[SIZE=small]Centennial 5m Steep/Whirlpool [/SIZE]
[SIZE=small]Cascade 5m Steep/Whirlpool [/SIZE]

[SIZE=small]– Dry Hopping (2.1g/L) for 7days[/SIZE]
[SIZE=small]Centennial [/SIZE]
[SIZE=small]Citra [/SIZE]

[SIZE=small]Fermented with US05 @ 18c[/SIZE]

 

[Phoney]

I've never brewed a Bock before, so here it goes:

OG 1.072
IBU 23
SRM 10

4kg premium pilsner
3kg munich i
300g caramunich ii

15g magnum @ 60
20g Hallertauer Hersbrucker @ 20

WY2787 Hella Bock + 2L starter

Lager this till late summer

 

[Dan Pratt]

Knights of Columbus

American IPA

OG - 1.075
IBU - 75
ABv - 7.2%


91% Golden Promise Ale
5% Caramunich T1
4% Carapils

Columbus @ 60m
Columbus @ 30m
Centennial @ 15m
Columbus @ 5m

Whitelabs San Diego Super Yeast @ 19c

Dry Hopped with Columbus - 35g for 7days after ferment.

Incase anyone else had seen this and wondered.....whoa....it didnt turn out the way it should have eg like Ballast Point Big Eye IPA...not even close.

Maybe I over done it with a second dry hop of 56g that mainly left a over done resinous flavour rather than a popping aroma.....plus the 30m bitterness riding into the 60m just seemed too saturdated.

I think to get the BPBEIPA right it would be bittered with Centennial at 60m to 30ibu and then hop burst with a columbus/centennial combo at 10m, 5 & FO and then a nice big dry hop for 10days with 56g each.

 

[Weizguy]

Right now, I'm boiling this wort:

Samuel Smith's Museum Ale - Session-ised (to 4%)
Brew Type: All Grain Date: 6/09/2014
Style: Standard/Ordinary Bitter Brewer: Seth
Batch Size: 25.00 L
Boil Volume: 30.15 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Equipment: Les - Plastic 50 litre Esky and 50 litre S/S keggle

Ingredients Amount Item Type % or IBU
3.62 kg Pale Malt, Perle (8.0 EBC) Grain 93.4 %
0.26 kg Caramunich II (Weyermann) (124.1 EBC) Grain 6.6 %
21.30 gm Fuggles [5.60%] (90 min) Hops 14.3 IBU
21.30 gm Goldings, East Kent [3.40%] (90 min) Hops 8.7 IBU
9.37 gm Goldings, East Kent [3.40%] (15 min) Hops 1.0 IBU
0.21 tsp Calcium Chloride (Mash 0.0 min) Misc
0.21 tsp Epsom Salts (MgSO4) (Mash 60.0 min) Misc
0.21 oz Gypsum (Mash 60.0 min) Misc
0.92 items Whirfloc tablet (Boil 10.0 min) Misc
W1469 West Yorkshire

Beer Profile Estimated Original Gravity: 1.036 SG (1.032-1.040 SG) Measured Original Gravity: -
Estimated Final Gravity: 1.010 SG (1.007-1.011 SG) Measured Final Gravity: -
Estimated Color: 14.5 EBC (7.9-27.6 EBC) Color [Color]
Bitterness: 23.9 IBU (25.0-35.0 IBU) Alpha Acid Units: 1.2 AAU
Estimated Alcohol by Volume: 3.5 % (3.2-3.8 %) Actual Alcohol by Volume: 4.0 % (historically)
Actual Calories: 364 cal/l


Mash Profile Name: Single Infusion, Full Body Mash Tun Weight: 4.00 kg
Mash Grain Weight: 3.88 kg Mash PH: 5.4 PH
Grain Temperature: 15.0 C Sparge Temperature: 75.6 C
Sparge Water: 19.88 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 10.11 L of water at 80.2 C 70.0 C 45 min
Mash Out Add 4.04 L of water at 92.2 C 75.6 C 10 min

Produces a very drinkable session beer, that people love in quantity

 

[The Village Idiot]

Three Cats Red IPA
American IPA
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 6.465
Total Hops (g): 80.00
Original Gravity (OG): 1.059 (°P): 14.0
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.93 %
Colour (SRM): 14.4 (EBC): 28.4
Bitterness (IBU): 50.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 69
Boil Time (Minutes): 70

Grain Bill
----------------
3.900 kg Perle Malt(TF) (60.32%)
1.500 kg Ashburne Mild (23.2%)
0.400 kg Wheat Malt (6.19%)
0.300 kg Caraaroma (4.64%)
0.200 kg Melanoidin (3.09%)
0.150 kg Carared (2.32%)
0.015 kg Roasted Barley (Simpsons) (0.23%)

Hop Bill
----------------
10.0 g Simcoe Pellet (13% Alpha) @ 50 Minutes (Boil) (0.4 g/L)
15.0 g Amarillo Pellet (8.9% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
10.0 g Mosaic Pellet (11% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Simcoe Pellet (13% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
15.0 g Amarillo Pellet (8.9% Alpha) @ Cube Hopped (0.6 g/L)
10.0 g Mosaic Pellet (11% Alpha) @ Cube Hopped(0.4 g/L)
10.0 g Simcoe Pellet (13% Alpha) @ Cube Hopped (0.4 g/L)

Not sure about dry hops?

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

Single step Infusion at 67°C for 60 Minutes.
Will ferment at 18°C with Mangrove Jack M44 West Coast

 

[Helles]

Done two beers today One Black IPA and one nearly the same with out the dark grains
different hops for both
Will dry hop both not sure what with yet im all out of hops after today

IPA

Type: All Grain
Batch Size: 120.00 l
Boil Time: 90 min
17.40 kg Pale Malt, Traditional Ale 69.6 %
4.20 kg Vienna 16.8 %
2.00 kg Amber Malt 8.0 %
1.40 kg Wheat Malt, 5.6 %
2.20 g Irish Moss
264.00 g Galaxy [14.80 %] - Boil 10.0 min 19.9 IBUs
170.00 g Caliente [15.30 %] - Boil 10.0 min 13.3 IBUs
125.00 g Calypso [15.30 %] - Boil 10.0 min 9.8 IBUs
100.00 g Citra [14.10 %] - Boil 10.0 min 7.2 IBUs
100.00 g Simcoe [13.00 %] - Boil 10.0 min 6.6 IBUs
50.00 g Columbus (Tomahawk) [15.00 %] - Boil 10.0 min 3.8 IBUs
2.20 g Yeast Nutrient (Boil 10.0 mins)
California Ale (Whitelabs

BLACK IPA

: All Grain
Batch Size: 120.00
15.70 kg Pale Malt, Traditional Ale 62.8 %
3.80 kg Vienna15.2 %
1.80 kg Caramunich I 7.2 %
1.25 kg Wheat Malt, 5.0 %
0.92 kg Carafa II 3.7 %
0.92 kg Midnight Wheat 3.7 %
0.61 kg Chocolate Malt 2.4 %
2.20 g Irish Moss
250.00 g Citra [14.10 %] - Boil 10.0 min 18.0 IBUs
250.00 g Columbus (Tomahawk) [15.00 %] - Boil 10.0 min 19.1 IBUs
250.00 g Simcoe [13.00 %] - Boil 10.0 min 16.6 IBUs
2.20 g Yeast Nutrient
California Ale (White Labs #WLP001) -

 

[Yob]

Testing the New MM3 and the new HEX tonight.. MM3 needs weraring in and a bit more tinkering I feel.. phaark dunnit it get going when it bites though B) ...

new HEX is da bomb :beerbang:

Schooner Pale Malt 6kg
Marris Otter 2.5kg
Wheat 2.5kg
Caraamber 1.5kg
Munich I 2kg
Acidulated 0.5kg

going to be dropping into a cube of Simcoe/NZ Cascade and a cube of Columbus/Citra

ed: Not used any software.. holding thumb firmly in the air

 

[Dan Pratt]

Done two beers today One Black IPA and one nearly the same with out the dark grains
different hops for both
Will dry hop both not sure what with yet im all out of hops after today

IPA

Type: All Grain
Batch Size: 120.00 l
Boil Time: 90 min
17.40 kg Pale Malt, Traditional Ale 69.6 %
4.20 kg Vienna 16.8 %
2.00 kg Amber Malt 8.0 %
1.40 kg Wheat Malt, 5.6 %
2.20 g Irish Moss
264.00 g Galaxy [14.80 %] - Boil 10.0 min 19.9 IBUs
170.00 g Caliente [15.30 %] - Boil 10.0 min 13.3 IBUs
125.00 g Calypso [15.30 %] - Boil 10.0 min 9.8 IBUs
100.00 g Citra [14.10 %] - Boil 10.0 min 7.2 IBUs
100.00 g Simcoe [13.00 %] - Boil 10.0 min 6.6 IBUs
50.00 g Columbus (Tomahawk) [15.00 %] - Boil 10.0 min 3.8 IBUs
2.20 g Yeast Nutrient (Boil 10.0 mins)
California Ale (Whitelabs

BLACK IPA

: All Grain
Batch Size: 120.00
15.70 kg Pale Malt, Traditional Ale 62.8 %
3.80 kg Vienna15.2 %
1.80 kg Caramunich I 7.2 %
1.25 kg Wheat Malt, 5.0 %
0.92 kg Carafa II 3.7 %
0.92 kg Midnight Wheat 3.7 %
0.61 kg Chocolate Malt 2.4 %
2.20 g Irish Moss
250.00 g Citra [14.10 %] - Boil 10.0 min 18.0 IBUs
250.00 g Columbus (Tomahawk) [15.00 %] - Boil 10.0 min 19.1 IBUs
250.00 g Simcoe [13.00 %] - Boil 10.0 min 16.6 IBUs
2.20 g Yeast Nutrient
California Ale (White Labs #WLP001) -

way to use some bulk hops Helles ! 1.5kg for 240lts @ 6.3g p/L :super:

will you be dry hopping these aswell??

 

[Bridges]

About to mash in a Kolsch as per Tony's one in the recipe DB. Will have a beer in the sun and enjoy the afternoon! Happy fathers day everyone!

 

[Helles]

way to use some bulk hops Helles ! 1.5kg for 240lts @ 6.3g p/L :super:

will you be dry hopping these aswell??

Will dry hop for sure

 

[poggor]

Wow big volumes Helles! how much yeast do you pitch?

 

[poggor]

Made 2 Batches this weekend:



1. Leffe Blond Homage

Pilsen 85%
Munich 6.6%
Caramber 2%
Melanoidin 1%
Sugar 6%

Goldings and Saaz to 25IBU

OG 1.067
Aiming for ABV 7.2%

Added a little tiny bit of freshly ground cloves.
Yeast 1762 (Belgian Abbey II)

2. Rochefort 8 clone:

Pilsner 54%
Munich 21%
Special B4.7%
Caramunich 1 3.3%
Sugar 10%
Dark candi syrup 7.5%

Hallertau and goldings to 22IBU

OG 1.075 aiming for ABV around 8.6%
Yeast 1762


Here they are in the fermenters!