What Are You Brewing - 2014

[davedoran]

Brewed this yday.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: BYO's Bierre De Garde
Brewer: D Doran
Asst Brewer: 
Style: Biere de Garde
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 28.03 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 20.00 l   
Bottling Volume: 18.49 l
Estimated OG: 1.071 SG
Estimated Color: 13.8 EBC
Estimated IBU: 22.9 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.50 kg               Pilsner (Weyermann) (3.3 EBC)            Grain         1        68.2 %        
1.30 kg               Vienna Malt (6.9 EBC)                    Grain         2        19.7 %        
0.30 kg               Caramunich I (Weyermann) (100.5 EBC)     Grain         3        4.5 %         
0.50 kg               Cane (Beet) Sugar (0.0 EBC)              Sugar         4        7.6 %         
60.00 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           5        22.9 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        6        -             
1.0 pkg               French Ale (White Labs #WLP072)          Yeast         7        -             
1.00 tsp              Yeast Nutrient (Primary 3.0 days)        Other         8        -

 

[mje1980]

Nice dave, I've been putting off bottling a brune version with a whole bottle of D2.


For the 3rd or fourth time I've tried to brew this hoppy uk pale. Just never seem to get the time. I'm hoping posting in this thread will guilt me into finally doing it hahaha.


98.9% MO
1.1% Simpsons med crystal

10g gypsum,2g chloride in mash

62-45, 67-15, 72-15

Bramling x 30, 20, flameout, dry hop.

London ale 3 fermented in my "square" bunnings tub for 2-3 days then top crop and secondary with the dry hops. 5 days then in the real ale cube ( no chill cube ).

1.048
46 IBU

 

[Kingy]

trying to add brewmate recipe
edit:didnt work lol

View attachment Cascade Golden Ale.xml

 

[davedoran]

Nice dave, I've been putting off bottling a brune version with a whole bottle of D2.
For the 3rd or fourth time I've tried to brew this hoppy uk pale. Just never seem to get the time. I'm hoping posting in this thread will guilt me into finally doing it hahaha.
98.9% MO
1.1% Simpsons med crystal
10g gypsum,2g chloride in mash
62-45, 67-15, 72-15
Bramling x 30, 20, flameout, dry hop.
London ale 3 fermented in my "square" bunnings tub for 2-3 days then top crop and secondary with the dry hops. 5 days then in the real ale cube ( no chill cube ).
1.048
46 IBU

Looks nice
I'm the exact same with a Xmas ale. Never got round to it. Too late now. Next year.

 

[slcmorro]

Too late now. Next year.

There's 15 weeks til Christmas...?

 

[HalfWit]

I put this down on the weekend. Not sure what to expect. I have a Lager yeast, some american hops, Scottish Ale malt and crystal malt. I have never used crystal malt or American hops in a lager. Any one had success with crystal malt in a lager?

Type: All Grain
Batch Size: 53.50 l

Ingredients Amt Name Type # %/IBU
10.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 91.3 % 0.55 kg
Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 4.8 % 0.44 kg
Munich Malt (17.7 EBC) Grain 3 3.9 %
112.00 g Saaz [3.00 %] - Boil 60.0 min Hop 4 18.1 IBUs

46.00 g Saaz [3.00 %] - Boil 20.0 min Hop 5 4.5 IBUs
20.00 g Cascade [5.50 %] - Boil 20.0 min Hop 6 3.6 IBUs

46.00 g Saaz [3.00 %] - Boil 10.0 min Hop 7 2.7 IBUs
29.00 g Cascade [5.50 %] - Boil 10.0 min Hop 8 3.1 IBUs

50.00 g Saaz [3.00 %] - Boil 3.0 min Hop 9 1.0 IBUs
40.00 g Cascade [5.50 %] - Boil 3.0 min Hop 10 1.5 IBUs 4.0 pkg

Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 11 -

 

[JB]

trying to add brewmate recipe
edit:didnt work lol

You know what I do, I export the recipe to text, say no the the forum code & copy it out from the text file.

 

[Flash_DG]

Having a crack at an English Bitter

Recipe: Boxhead Best Bitter BBB
Brewer: Flash
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 35.51 l
Post Boil Volume: 29.00 l
Batch Size (fermenter): 26.00 l
Bottling Volume: 25.50 l
Estimated OG: 1.041 SG
Estimated Color: 22.7 EBC
Estimated IBU: 32.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 83.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.50 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 76.1 %
0.90 kg Crystal Malt - 60L Grain 2 19.6 %
0.20 kg Carapils (Briess) (3.0 EBC) Grain 3 4.3 %
57.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 4 28.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
19.00 g Goldings, East Kent [5.00 %] - Boil 10.0 Hop 6 3.5 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 7 -

Nottingham because I am being cheap

 

[davedoran]

There's 15 weeks til Christmas...?

yeah but even if i brewed today i wouldn't get it into the fermenter for a few more weeks + doesn't it need around 6 months to mellow out?

 

[going down a hill]

yeah but even if i brewed today i wouldn't get it into the fermenter for a few more weeks + doesn't it need around 6 months to mellow out?

I wouldn't think so.The numbers aren't crazy enough that the flavours need 6 months to meld and mellow.

 

[jyo]

Having a crack at an English Bitter

Recipe: Boxhead Best Bitter BBB
Brewer: Flash
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 35.51 l
Post Boil Volume: 29.00 l
Batch Size (fermenter): 26.00 l
Bottling Volume: 25.50 l
Estimated OG: 1.041 SG
Estimated Color: 22.7 EBC
Estimated IBU: 32.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 83.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.50 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 76.1 %
0.90 kg Crystal Malt - 60L Grain 2 19.6 %
0.20 kg Carapils (Briess) (3.0 EBC) Grain 3 4.3 %
57.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 4 28.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
19.00 g Goldings, East Kent [5.00 %] - Boil 10.0 Hop 6 3.5 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 7 -

Nottingham because I am being cheap

Mate, you may want to lower your crystal malt. You have 24% there. 10% is closer to where you want to be.

 

[Flash_DG]

Mate, you may want to lower your crystal malt. You have 24% there. 10% is closer to where you want to be.

4.14 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 90.0 %
0.28 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 2 6.0 %
0.18 kg Carapils (Briess) (3.0 EBC) Grain 3 4.0 %
Is this better?
I was only going by a recipe on beersmith, never brewed an English Bitter before

 

[mje1980]

Well, after knocking out a pale ale this arvo I had a bit of a realisation. I could clean up, or I could do that berlinner weisse I've been planning on doing. It's getting late, but I figure I only need enough time to mash it. Then let the temp drop overnight, with the bag in and all, and in the morning pitch my lacto, which is now sitting on the bench warming up. I'll put the heat belt on the keggle to keep it around 40c for few days, then lift the bag, boil for 60, and cube as normal. Finish off with US05 in one of my normal fermentors and go from there.

I figured I won't need to get a cube ready today, or clean the bag, or wait for it to boil. Should be pretty quick, water is already heating in the keggle. I haven't even washed the bag out from the pale ale.

65% pils, the rest wheat malt.

Mash low 60's-45,72-15,76-15.

1.030
5ibu

 

[lukencode]

Looking to put down an english bitter over the weekend:

OG 1.049
IBU 32

3.70 kg Maris Otter
200 g Caraaroma
200 g Wheat Malt
30 g Carafa Special II

15 g Challenger - Boil 60 min
20 g Challenger - Boil 20 min (cube)
15 g Styrian Goldings - Boil 20 min (cube)

West Yorkshire Ale #1469

Will use the west yorkshire if i can resurrect the jar I have, otherwise I might go the mangrove jack british ale.

 

[Dan Pratt]

Looking to put down an english bitter over the weekend:

OG 1.049
IBU 32

3.70 kg Maris Otter
200 g Caraaroma
200 g Wheat Malt
30 g Carafa Special II

15 g Challenger - Boil 60 min
20 g Challenger - Boil 20 min (cube)
15 g Styrian Goldings - Boil 20 min (cube)

West Yorkshire Ale #1469

Will use the west yorkshire if i can resurrect the jar I have, otherwise I might go the mangrove jack british ale.

Hi Luke,

Did you listen to Brewing Networks podcast this week for your inspiration or is it just my own coincidence...?

 

[lukencode]

I do listen to it but haven't heard this week. What did they say?

 

[Dan Pratt]

I do listen to it but haven't heard this week. What did they say?

They had Macloed Brewery (USA Brewery) on for the show and they make exclusively British Ales and ESB is one of the beers they were all tasting.

Check it out.

 

[Donske]

I've been craving an IPA on tap lately but am making a point of dialling in (and dialling back gravities on) my 4 regular session ales with summer coming up fast, I have come to the conclusion that the only solution is brewing twice this weekend.

Starting off tomorrow night with a simple 30 minute mash and boil dark mild followed by a Sunday brew day to get some IPA happening, double batch with different cube additions making it a 2 for one, with some classic Citrus/Piney IPA from a big hit of Simcoe in one cube and the other getting all Galaxy for a fruitier version.

Mild 8
Mild

Recipe Specs
----------------
Batch Size (L): 42.0
Total Grain (kg): 8.498
Total Hops (g): 55.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 3.54 %
Colour (SRM): 14.1 (EBC): 27.8
Bitterness (IBU): 24.0 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 71
Boil Time (Minutes): 30

Grain Bill
----------------
6.628 kg Maris Otter Malt (78%)
1.275 kg Biscuit (15%)
0.510 kg Caramunich III (6%)
0.085 kg Roasted Barley (1%)

Hop Bill
----------------
20.0 g East Kent Golding Pellet (6.5% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
15.0 g Simcoe Pellet (13% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
20.0 g East Kent Golding Pellet (6.5% Alpha) @ 5 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
15.0 g Calcium Chloride @ 30 Minutes (Mash)
8.0 g Brewbrite @ 0 Minutes (Boil)

Single step Infusion at 71°C for 30 Minutes.
Fermented at 19°C with Wyeast 1469 - West Yorkshire Ale

Notes
----------------
DISSOLVE BREWBRITE IN COLD WATER BEFORE ADDING TO WHIRLPOOL

KEGS TO BE NATURALLY CARBED - PRIMED W/ 45G LDME

Recipe Generated with BrewMate

IPA 9
American IPA

Recipe Specs
----------------
Batch Size (L): 42.0
Total Grain (kg): 10.428
Total Hops (g): 123.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 7.0 (EBC): 13.7
Bitterness (IBU): 55.7 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
10.219 kg Vienna (98%)
0.209 kg Crystal 80 (2%)

Hop Bill
----------------
18.0 g Simcoe Pellet (13% Alpha) @ 90 Minutes (First Wort) (0.4 g/L)
50.0 g Galaxy Pellet (14.8% Alpha) @ 0 Minutes (Boil) (1.2 g/L)
55.0 g Simcoe Pellet (13% Alpha) @ 0 Minutes (Boil) (1.3 g/L)

Misc Bill
----------------
15.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
10.0 g Yeast Nutrient @ 10 Minutes (Boil)
8.0 g Brewbrite @ 0 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 17°C with Safale US-05

Notes
----------------
DISSOLVE BREW BRITE IN COLD WATER BEFORE ADDING TO WHIRLPOOL

CUBE 1 - GALAXY CUBE HOP TO 56.1 IBUS - FERMENT W/ US05 @ 17°C

CUBE 2 - SIMCOE CUBE HOP TO 54.8 IBUS - FERMENT W/ WY1469 @ 19°C

Recipe Generated with BrewMate

 

[mofox1]

Did a big(ish) stout last weekend, and managed to get a (small) unexpected second batch from the last runnings.

Toby's Stout - 32L

Original Gravity (OG): 1.068 (°P): 16.6
Final Gravity (FG): 1.022 (°P): 5.6
Alcohol (ABV): 6.06 %
Colour (SRM): 46.2 (EBC): 91.0
Bitterness (IBU): 49.5 (Average - No Chill Adjusted)

69.09% Maris Otter Malt
9.09% Amber Malt
4.09% Brown Malt
4.09% Chocolate
4.09% Crystal 30
4.09% Wheat Malt
2.27% Roasted Barley (Simpsons)
2.27% Wheat Malt, Roasted Dark (Briess Midnight Wheat)
0.91% Caraaroma

0.8 g/L Columbus (13.6% Alpha) @ 60 Minutes (Boil)
0.9 g/L East Kent Golding (4.5% Alpha) @ 30 Minutes (Boil)
0.9 g/L East Kent Golding (4.5% Alpha) @ 10 Minutes (Boil)
0.9 g/L East Kent Golding (4.5% Alpha) @ 0 Minutes (Boil)
1.3 g/L East Kent Golding (4.5% Alpha) @ 0 Minutes (Aroma) [cube addition]

0.1 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.2 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 63°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Danstar Windsor

Hit my targets, and there was still liquor in the mash tun when I reached pre-boil volume. Came back a few hours later and it was clocking in @ 1.050 due to the extra steep time. Couldn't bare to tip it - so I stashed it in a sealed tub...

Made up a "Spare Stout" tonight using the saved mash liquor and some old (Chinook) and recentish (Styrian) hops:

Spare Stout - 4L

Original Gravity (OG): 1.067
Final Gravity (FG): 1.011
Alcohol (ABV): 7.5%
Colour (SRM): ???
Bitterness (IBU): 42.1 (Average)

5L Last runnings from Toby's Stout @ 1.050

6.8 g/L Styrian Golding (2.5% Alpha) @ 30 Minutes (Boil)
3.8 g/L Chinook (8% Alpha old) @ 5 Minutes (Boil)

Boil for 60 Minutes

Fermented at 17°C with Coopers Yeast

It's now sitting in the fermentation fridge with my Coopers Pale clone and the White Labs Aust. Ale yeast spinning up on the stir plate... Real oz yeast fest in there.

 

[fletcher]

4.14 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 90.0 %
0.28 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 2 6.0 %
0.18 kg Carapils (Briess) (3.0 EBC) Grain 3 4.0 %
Is this better?
I was only going by a recipe on beersmith, never brewed an English Bitter before

that looks much better mate, yes.