What Are You Brewing - 2014

[Kumamoto_Ken]

If you can, throw some Wyeast Belgian Ardennes at this...absolutely smashing. Otherwise, Good old notto @ 1or so is great.

Strike water heating at the moment for the Simple Saaz Blonde.
It'll be plain old Notto for me, in this attempt anyway.

 

[Weizguy]

Lite Weizen II
Brew Type: All Grain Date: 21/09/2014
Style: Leichtes Weisse Brewer: Weizguy
Batch Size: 23.00 L
Boil Volume: 28.84 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Seth - Plastic 50 l esky and 50 litre keggle (new Keg King item)
Actual Efficiency: 71.6 %
Taste Rating (50 possible points): 39.0

Ingredients Amount Item Type % or IBU
1.90 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 54.6 %
1.30 kg Premium Pilsner (Weyermann) (3.3 EBC) Grain 37.4 %
0.28 kg Crystal Light - 45L (Bairds) (88.7 EBC) Grain 8.0 %
28.00 gm Saaz plug [3.50%] (60 min) Hops 11.7 IBU
14.00 gm Saaz plug [3.50%] (10 min) (Aroma Hop-Steep) Hops -
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) [Starter 1000 ml] Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.036 SG Measured Original Gravity: 1.034 SG
Estimated Final Gravity: 1.006 SG (1.005-1.008 SG)
Estimated Color: 10.7 EBC (3.9-15.8 EBC) Color [Color]
Bitterness: 11.7 IBU (6.0-12.0 IBU)
Alc for this style - (2.0-3.5 %) Actual Alcohol by Volume ~ 3.4 %
Actual Calories: 309 cal/l


Mash Profile Name: Single Infusion, Full Body Mash Tun Weight: 0.00 kg
Mash Grain Weight: 3.48 kg Mash PH: 5.4 PH
Grain Temperature: 15.0 C Sparge Temperature: 75.6 C
Sparge Water: 16.89 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Step Add 6.21 L of water at 59.9 C 52.0 C 15 min
Main Sacc rest Add 5.59 L of water at 94.3 C 70.0 C 45 min
Mash Out Add 3.63 L of water at 95.9 C 75.6 C 10 min


First use of my new ghetto striplate

 

[BlueMutt]

Brewing 100ltrs for our MTB club Enduro next month.

Mtb Summer Ale

JW Pils 75%
JW Wheat 25%
OG 1.050

Cascade @60/20/whirlpool
Citra @60/20/whirlpool
Galaxy @20/whirlpool
32 IBU

17deg WLP001

 

[mckenry]

Friday I did a double brew day. 50L of AusIPA and 50L of Rye English ESB.
Freaking looooooong day.
Blowoffs are going like rockets.

 

[jyo]

Strike water heating at the moment for the Simple Saaz Blonde.
It'll be plain old Notto for me, in this attempt anyway.

Good stuff. BTW, I meant to write Notto @ 16', not 1' :blink:

 

[fletcher]

Friday I did a double brew day. 50L of AusIPA and 50L of Rye English ESB.
Freaking looooooong day.
Blowoffs are going like rockets.

spare the ausIPA recipe mate?

 

[menoetes]

Put down a Sierra Nivada PA clone today; it should be a little hoppier than the original and I'm calling it my 'Sahara Nirvana Pale Ale'.

I was aiming for an OG of 1.052 but ended up with an OG of 1.057. Don't you hate it when your efficiency is too high? It throws out your whole balance.

I'm looking forward to trying it - it should be a ripper. I'll just have to remember that I can't be sessioning a drink that strong.

 

[mckenry]

spare the ausIPA recipe mate?

Hey Fletcher,
I'm not on the right PC at the moment, so no Beersmith.
Its basically my idea of what an Aus IPA is/would be if I can only use Aus grown ingredients.
Roughly;
75% Ale
20% Wheat
5% Med crystal
WLP009 (coopers) although this time I couldnt get it, so used San Diego High gravity (or something like that)
Bittered to American IPA guidelines with P.O.R
Late hopped with Galaxy
Dry hopped with Stella

I make it to 6%

 

[Tahoose]

Sounds like a nice brew, might have to go on to the ever expanding " to brew list"

 

[fletcher]

agreed. it sounds pretty sexy to me. might put one down too...eventually. another to add to the 'to brew' list also

 

[jyo]

Well...this will be my 100th AG beer!

I had planned to brew a quadruple watermelon pink IPA with bacon and angel tears or something spectacular like that, but my kegs are looking a bit empty, and I just love a good hefeweizen.


Business as Usual Hefe Weizen

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 4.900
Total Hops (g): 25.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.46 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 15.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill
----------------
2.800 kg Pilsner (57.14%)
2.000 kg Wheat Malt (40.82%)
0.100 kg Melanoidin (2.04%)

Hop Bill
----------------
16.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 90 Minutes (Boil) (0.6 g/L)
9.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 5 Minutes (Boil) (0.4 g/L)

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

Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with Mangrove Jack's Bavarian Weizen
Step-
55 / 62 / 72 / 76

 

[vykuza]

Jyo PM me your address and I'll post you some food colouring. It's not too late to make it pink!

 

[jyo]

Haha, cheers, Nick!

 

[donald_trub]

S

 

[donald_trub]

Well...this will be my 100th AG beer!

I had planned to brew a quadruple watermelon pink IPA with bacon and angel tears or something spectacular like that, but my kegs are looking a bit empty, and I just love a good hefeweizen.


Business as Usual Hefe Weizen

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 4.900
Total Hops (g): 25.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.46 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 15.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill
----------------
2.800 kg Pilsner (57.14%)
2.000 kg Wheat Malt (40.82%)
0.100 kg Melanoidin (2.04%)

Hop Bill
----------------
16.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 90 Minutes (Boil) (0.6 g/L)
9.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 5 Minutes (Boil) (0.4 g/L)

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

Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with Mangrove Jack's Bavarian Weizen
Step-
55 / 62 / 72 / 76

 

[Donske]

Jyo PM me your address and I'll post you some food colouring. It's not too late to make it pink!

There was a pinkish Hefe in the last QLD case swap, apparently blueberries are the trick.

 

[going down a hill]

I cubed this saison yesterday, I've had a smackpack of French Saison in the fridge from the start of the year. No time like the present, or at least until the fermenting fridge is free.

44 - Saison
Saison

Recipe Specs
----------------
Batch Size (L): 26.0
Total Grain (kg): 5.300
Total Hops (g): 35.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.005 (°P): 1.3
Alcohol by Volume (ABV): 5.25 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 24.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Pilsner (56.6%)
1.800 kg Vienna (33.96%)
0.500 kg Wheat Malt (9.43%)

Hop Bill
----------------
15.0 g Sorachi Ace Pellet (11.4% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
20.0 g Amarillo Pellet (8.4% Alpha) @ 10 Minutes (Boil) (0.8 g/L)

Misc Bill
----------------
8.0 g Calcium Chloride @ 0 Minutes (Mash)
8.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
1.0 g Irish Moss @ 0 Minutes (Boil)
3.0 g Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 63°C for 60 Minutes.
Fermented at 22°C with Wyeast 3711 - French Saison

Notes
----------------
Mash temps 55c for 10, 63c for 30, 67c for 20, 72c for 10 and 78c for 30.

Step/Target(C)/Infusion Needed
1./55/13.25 Liters @ 61.1(C)
2./63/3.3 Liters @ boiling
3./67/2.3 Liters @ boiling
4./72/3.8 Liters @ boiling
5./78/6.8 Liters @ boiling


Recipe Generated with BrewMate

 

[Dan Pratt]

Bumped this one through in place of an IPA I was planning due to my new 50Lt mash tun still under construction.

Rye Pale Ale 1 - September 14

OG - 1.049
FG - 1.011
ABV - 5%
IBU - 40
EBC - 9
Vol - 20Lt
BH Eff - 63%
B/time - 60mins

80% Golden Promise Ale
10% Wheat
6% Rye
4% Carapils

Bittering Hops
Warrior - 19Ibu

Flavour /Aroma Hops
Amarillo @ 10m
Amarillo @ 5m
Amarillo @ 0m - 5min hopstand/whirpool

Dry Hopped 2g/L - Amarillo for 7days @ 21c

Mash Profile

MI/20c, 55c/10m, 63c/20m, 73c/35m, 78c/15m

Water minerals added So4/Cl ratio will be 6:1 using ~ 15g of Gyspum ( 10g mash, 5g sparge water )

WLP002 - 1.2lt starter - fermented at 19c

Misc - Yeast Nutrient @ 15m & Whirlfloc Tablet @ 10m, pure O2 90secs prior to pitching yeast.

 

[marksy]

There was a pinkish Hefe in the last QLD case swap, apparently blueberries are the trick.

Plus one for blueberries.

 

[Bribie G]

An old favourite, I've dumbed this one down with only 500g of LDME and 500g of Dex.

Wyeast Irish Ale Yeast

Handful of any old aroma hop on day 3.