What Are You Brewing - 2014

[fletcher]

Bottling this today after two week ferment and 1 week cold crash:

Citra Amber Ale - 23L batch made with 8L boil:

OG:1.049
FG: 1.011
IBU: 30

3kg LDME
200g Victory
250g Dark Crystal
100g Choc Malt
150g Light Crystal Malt
US05
10g Citra at 60
15g Citra at 10
20g Citra at 5
30g Dry Hop

So far it's tasting pretty good, nice malt with yum citra. It was kinda experiment to see how Citra goes flavourwise and bittering wise so should be interesting when its ready to drink

it's amazeballs. probably the best all round all purpose hop i've ever used.

 

[lukiferj]

No wonder nice & simple looks good what temp did you ferment at 16c or lower

I try and ferment this at around 16. Just kegged one yesterday actually. If I brew on the weekend I can normally have this fermented and kegged for the next weeken. Notto is usually done in a few days and another couple to cleanup and crash chill.

 

[fraser_john]

German Lager

Recipe Specifics
----------------

Batch Size (L):          22.00    Wort Size (L):     22.00
Total Grain (kg):         4.30
Anticipated OG:          1.049    Plato:             12.11
Anticipated SRM:           3.7
Anticipated IBU:          38.2
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 58.1     2.50 kg.  Pilsner                       Australia      1.037      1
 41.9     1.80 kg.  Weyermann Vienna              Germany        1.038      4

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 18.00 g.     Magnum                            Pellet  13.50  36.3  60 min.
 16.00 g.     Strisselspalt                     Pellet   1.80   1.1  15 min.
 16.00 g.     Strisselspalt                     Pellet   1.80   0.7  1 min.


Yeast
-----
2 x Mangrove Jack Bohemian

 

[Weizguy]

For tomorrow. This is in the style of a French brewery: Adelshoffen.
From the Wheeler and Protz boook - "Brew Classic European Beers at Home". This beer is mentioned in the style guidelines as a classic example.
One of my old brew buddies (from the local RAAF) used to make this on S-04 yeast. Was good, and I'm finally getting around to making it

Adelscott Biere au Malt a Whisky
Brew Type: All Grain Date: 6/108/2014
Style: Other Smoked Beer
Brewer: Seth
Batch Size: 21.00 L Assistant Brewer: nil
Boil Volume: 32.10 L Boil Time: 90 min
Brewhouse Efficiency: 75.0 % Equipment: Seth - 50 litre Esky and 75 litre kettle
Actual Efficiency: TBD
Taste Rating (50 possible points): 42.0

Ingredients Amount Item Type % or IBU
5.40 kg Medium Peat Smoked Malt (5.5 EBC) Grain 81.6 %
1.22 kg Maize, Flaked (3.9 EBC) Grain 18.4 %
18.00 gm Styrian Goldings [4.70%] (90 min) Hops 12.0 IBU
10.00 gm Hallertauer [5.20%] (90 min) Hops 7.4 IBU
0.84 tsp Whirfloc tablet (Boil 15.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [Starter 1000 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.067 SG (1.030-1.110 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.016 SG (1.006-1.024 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 11.1 EBC (9.9-98.5 EBC) Color [Color]
Bitterness: 19.4 IBU (5.0-70.0 IBU) Alpha Acid Units: 0.9 AAU
Estimated Alcohol by Volume: 6.8 % (2.5-12.0 %)
Actual Calories: 90 cal/l


Mash Profile Name: Double Infusion, Medium Body Mash Tun Weight: 7.50 kg
Mash Grain Weight: 6.62 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 8.58 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Protein Rest Add 12.43 L of water at 55.6 C 50.0 C 15 min
Saccrification Add 11.05 L of water at 91.8 C 67.8 C 30 min
Mash Out Add 9.67 L of water at 96.5 C 75.6 C 10 min


Mash Notes
Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

 

[hwall95]

it's amazeballs. probably the best all round all purpose hop i've ever used.

Yeah so far I'm really impressed with it. It has great flavour when used as late additions but with bittering it has a good distinct bitterness that isn't overly harsh like galaxy. Will have to use it for bittering in my next IPA. Last one I used magnum and its bitterness just wasn't as distinct as I would of liked.

 

[indica86]

Recipe: CentenniAle
Style: Australian Pale Ale

Batch Size (fermenter): 23.00 l
Estimated OG: 1.055 SG
Estimated Color: 12.7 EBC
Estimated IBU: 33.0 IBUs

Ingredients:
————
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC)
1.00 kg Munich II (Weyermann) (16.7 EBC)
0.25 kg Caramel/Crystal Malt - 40L (78.8 EBC)
15.00 g Magnum - Boil 60.0 min
25.00 g Centennial - Boil 10.0 min
25.00 g Centennial - Steep/Whirlpool
1.0 pkg California Ale V (White Labs #WLP051)
25.00 g Centennial - Dry Hop 5.0 Days

 

[BlueMutt]

Ironbark Pale Ale

100ltr batch.

Pale malt 75%
Wheat malt 20%
Crystal 60 5%
1.045 OG

Simcoe @ 60
Centennial @ 20
Cascade @ 10
Cascade @ whirlpool
41.5 IBU

WLP 001 @ 18deg

 

[seamad]

For tomorrow. This is in the style of a French brewery: Adelshoffen.
From the Wheeler and Protz boook - "Brew Classic European Beers at Home". This beer is mentioned in the style guidelines as a classic example.
One of my old brew buddies (from the local RAAF) used to make this on S-04 yeast. Was good, and I'm finally getting around to making it

Adelscott Biere au Malt a Whisky
Brew Type: All Grain Date: 6/108/2014
Style: Other Smoked Beer
Brewer: Seth
Batch Size: 21.00 L Assistant Brewer: nil
Boil Volume: 32.10 L Boil Time: 90 min
Brewhouse Efficiency: 75.0 % Equipment: Seth - 50 litre Esky and 75 litre kettle
Actual Efficiency: TBD
Taste Rating (50 possible points): 42.0

Ingredients Amount Item Type % or IBU
5.40 kg Medium Peat Smoked Malt (5.5 EBC) Grain 81.6 %
1.22 kg Maize, Flaked (3.9 EBC) Grain 18.4 %
18.00 gm Styrian Goldings [4.70%] (90 min) Hops 12.0 IBU
10.00 gm Hallertauer [5.20%] (90 min) Hops 7.4 IBU
0.84 tsp Whirfloc tablet (Boil 15.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [Starter 1000 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.067 SG (1.030-1.110 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.016 SG (1.006-1.024 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 11.1 EBC (9.9-98.5 EBC) Color [Color]
Bitterness: 19.4 IBU (5.0-70.0 IBU) Alpha Acid Units: 0.9 AAU
Estimated Alcohol by Volume: 6.8 % (2.5-12.0 %)
Actual Calories: 90 cal/l


Mash Profile Name: Double Infusion, Medium Body Mash Tun Weight: 7.50 kg
Mash Grain Weight: 6.62 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 8.58 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Protein Rest Add 12.43 L of water at 55.6 C 50.0 C 15 min
Saccrification Add 11.05 L of water at 91.8 C 67.8 C 30 min
Mash Out Add 9.67 L of water at 96.5 C 75.6 C 10 min


Mash Notes
Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

I've had quite a few of this beer on trips to France, might add it onto my never ending list of to do brews.
cheers

Edit: What peated malt are you using, is it the Bairds ?

 

[mckenry]

toucan.jpg

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.

Bribie,
I have a feeling this was your entry in the NSW Homebrew Comp . It came first in Strong Stouts and the second highest scoring beer overall!
Go Coopers...

 

[hwall95]

Helped one of my brew mates brew this for our Christmas brew comp, I nice refreshing galaxy very pale ale.

Size: 25L. EBC: 8
OG: 1.050 IBU: 28

Recipe:
2kg LDME
1.5kg wheat DME
Mangroves West coast ale yeast - brewers choice ran our of us05
All galaxy hops:
10g at 20
20g at 10
30g at 5

Will probably dry hop 30g in primary 3 days before transferring and then again in secondary 3 days before bottling to avoid the grassy flavour while still getting the most out of the galaxy. Hopefully be nice and refreshing!

 

[manticle]

Finally did the brew I meant to do last weekend - first one since at least june.

Making up as I go along and using what I have.
1 kg vienna
1 kg munich
3kg pils
250g crystal
200g biscuit
50g aromatic.

Amarillo, a touch chinook, styrians and an unknown us hop I got as a freebie from hopdealz. Rough as guts calcs but aiming for 45 ibu with a good dose at 20 and 0. 1272 yeast, light dry hopping.

 

[Grainer]

Baltic Porter | Baltic Porter

INGREDIENTS

• For 5 gallons (19 L)

• 7.5 lb (3.4 kg) | pale malt
• 4.5 lb (2.0 kg) | Munich malt
• 2.5 lb (1.1 kg) | Vienna malt
• 0.75 lb (0.34 kg) | wheat malt
• 0.75 lb (0.34 kg) | crystal malt 135L
• 0.5 lb (0.22 kg) | chocolate malt
• 0.5 lb (0.22 kg) | black patent malt
• 2.0 oz (57 g) | Perle pellet hops, 7% AA (60 min)
• 1.5 oz (43 g) | Hallertau pellet hops, 4.2% AA (12 min)
• 0.5 oz (14 g) | Hallertau pellet hops, 4.2% AA (0 min)
• 2 tsp gypsum in mash
• 0.5 tsp Irish Moss
• Wyeast 2124 Bohemian Lager yeast

SPECIFICATIONS

• Original Gravity: 1.083
• Final Gravity: 1.020
• ABV: 8.2%
• IBU: 53
• SRM: 43 **
• Boil Time: 90 minutes
• Efficiency: 67-70% **
• Pre-boil Volume: n/a
• Pre-boil Gravity: n/a

DIRECTIONS

• Mash at 148-152°F (64-67°C) for 90 minutes.
• Boil wort 90 minutes, adding hops as noted.
• Tom pitched yeast at 77°F (25°C). Ferment at 61°F (16°C) in primary one week, lager in secondary for six weeks at 35°F (1.7°C).
• Bottle with 3/4 cup corn sugar or force carbonate.

 

[Midnight Brew]

Baltic Porter | Baltic Porter INGREDIENTS

Loves his porters! haha

 

[menoetes]

Just put down a nice American Amber yesterday that I call...

Binders Amber Ale
25lt Batch

Est IBUs; 29.8
Actual OG; 1.048
Est FG; 1.012
Est Eff; 65%
Est EBC; 22.1
Est ABV after bottling; 4.9%

Pale Ale Malt 53.33 % 3.20 Kg
Munich I 21.67 % 1.30 Kg
Wheat Malt 16.67 % 1.00 Kg
Carared 4.17 % 0.25 Kg
Crystal 120 4.17 % 0.25 Kg
Chinook 13.0% 14.00 g @ 60 mins
Willamette 4.7% 25.00 g @ 20 mins
Cascade 7.1% 25.00 g @ 5 mins
Polyclar 4.00 g Boil@10 mins
Yeast Nutrient 4.00 g Boil@10 mins
Wyeast 1318 - London Ale III

Single Infusion Mash @ 67'c for 90min
Sparge temp; 75'c
Boil time; 60 min

Yeast Pitched at 21'c and will ferment for 2 weeks at 18'c (moving to secondary once it drops below a SG of 1.020), cold crash for a week then into the bottle.

I nicked the hop schedule from the Yankee Doodle Amber in the recipes page. I liked the Cascade/Willamette hop combo which I've done before in a dark ale with great success. The grain bill is a bit of a mish-mash I came up with myself after studying a bunch of other amber recipes online. Hopefully it's not too much of a mess, it smells good in the fermenter. Funnily it smells a bit like beer

 

[manticle]

What's the polyclar in the boil do?

 

[menoetes]

I use it to clarify the wort, deal with chill haze and drop out the cloudy trub crap that I couldn't get out recirculating and decanting the wort. I find it works a treat. With polycar, 2ndary fermentation and cold crashing my beers come out of the bottle crystal clear. It's a bit of buggering about but I enjoy it and am proud of the results B)

 

[manticle]

Interesting. Polyclar is usually added post fermentation to combat chill haze. I know brewbrite is added to the boil and contains pvvp among other things but haven't heard of anyone adding polyclar on its own directly to the boil. I wonder how it compares to brewbrite?
I just use whirlfloc (which I forgot yesterday but good whirlpool + generous stand time seemed to work ok). No effect on chill haze obviously - I mostly avoid that by drinking beer at slightly higher temps as I don't like it too cold unless it's 40 deg C outside.

 

[menoetes]

Ah, this misunderstanding is the fault of my own confusion...

I use Brewbrite but the packaging reads 'Polycar Brewbrite'. As my version of Brewmate (where I pasted the above recipe from) doesn't have brewbrite as an option in brewing adjuncts I just pick Polycar from the drop-down box out of convenience.

It reads Polycar but is in fact Brewbrite.

 

[manticle]

Makes much more sense now.

 

[mje1980]

Mangy dog brown ale


81% mo
8.1% med xta
8.1% oat malt
2.7% pale choc

Challenger @60

1.042
20 Ibu

London ale 3

Will bottle this