What Are You Brewing - 2014

[skb]

I thought I would make a bit of a random recipe with what I had lying around, and it definitely does not look like what I expected as I put it in the fermenter (a lot darker).. It only just went in tonight, not sure if I should bother with the dry hops but will make that call in a few days.

Style: Really not sure what to call it ? A Pale Ale ?  but open to the more experienced.  Just hope it tastes OK, a little worried about the Choc Malt impact I added for darken colour but think I overdid it and will affect flavour. 


---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 30.6 EBC	(Clearly a lot darker !!)
IBU: 36.9 IBUs 
OG: 1.048 Actual 
FG: 1.012 SG		
ABV: 5.6 %		
EE%: 70.00 %	Batch: 20.00 l      Boil: 28.14 l	BT: 50 Mins



Total Grain Weight: 5.20 kg	Total Hops: 165.00 g oz.


Amt                   Name                                     Type          #        %/IBU         
2.00 kg               Vienna Malt (7.5 EBC)                    Grain         1        38.5 %        
1.50 kg               Simpsons Golden Promise (4.0 EBC)        Grain         2        28.8 %        
1.00 kg               Galaxy Malt (3.8 EBC)                    Grain         3        19.2 %        
0.50 kg               Wheat Malt, Ger (3.9 EBC)                Grain         4        9.6 %         
0.20 kg               Simpson Chocolate Malt (700.0 EBC)       Grain         5        3.8 %         



---BOIL PROCESS-----------------------------
Amt                   Name                                     Type          #        %/IBU         
25.00 g               Pride of Ringwood [9.00 %] - Boil 33.0 m Hop           6        20.7 IBUs     
20.00 g               Cascade [5.50 %] - Boil 10.0 min         Hop           7        4.6 IBUs      
20.00 g               Galaxy [14.00 %] - Boil 10.0 min         Hop           8        11.6 IBUs     

Amt                   Name                                     Type          #        %/IBU         
40.00 g               Cascade [5.50 %] - Steep/Whirlpool  0.0  Hop           9        0.0 IBUs      
30.00 g               Galaxy [14.00 %] - Steep/Whirlpool  0.0  Hop           10       0.0 IBUs      

---FERM PROCESS-----------------------------
Pitched 2xUS05 
Pitched at 29c (yes high) but had dropped to 22 within 10 hours.  will Ferment at 18c which has worked for me before with US05

---NOTES------------------------------------

Mash temp post stir 66.5c so a little lighter than planned.   May be more dry then desired.  Also do not have insulation on so will mash drier than planned.

Wort definately darker than planned almost like a porter .. and from the wort the Choc Malt can be tasted (just)..

Pitched at 29/30 - 
10 hous after pitching wort at 22c and actively fermenting
--------------------------------------------------------------

Really just made all this up based on what I had.

 

[DJ_L3ThAL]

I can usually knock out a brew within 3-4 hours, and I brew 1V (really two if you count the sparge pot) BIAB with a pulley.
All things going well, this'd be a typical brew morning:

8:00am - Fill keggle with strike water and begin heating
8:10am - Measure and mill complete.
8:20am - Mash in.
9:00am - Heat sparge water.
9:20am - Raise grain bag off bottom and start mashout.
9:30am - Hoist grain bag out and squeeze/drip into keggle, fire up all burners.
9:35am - Place bag into seperate sparge vessel, and mix around while keggle is coming up to temp.
9:36am - Measure out hops.
9:40am - Place sparge pot on top of keggle, hoist grain bag and squeeze/drip.
9:45am - Add runnings from sparge to keggle.
10:00am - Rolling boil.
11:00am - Burners off, whirlpool.
11:10am - Start draining into cube.
11:20am - Seal cube.
11:21am - Start cleaning/scrubbing out keggle, transfer tubes and various bowls/spoons/paddles.
11:30am - Packed up.

You forgot the hours worth of running around pant less in a panic looking for your starsan spray, irish moss and hop scales...

 

[sp0rk]

Doing a Pacific Ale inspired PA tomorrow for the CRABs Club brew day

Pacificish Ale (Australian Pale Ale)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 19.6 (Average - No Chill Adjusted)

60.87% Pale Ale Malt (though I might swap this out for Boh Pils)
39.13% Wheat Malt

0.2 g/L Galaxy (14% Alpha) @ 20 Minutes (Boil)
0.3 g/L Galaxy (14% Alpha) @ 5 Minutes (Boil)
0.4 g/L Galaxy (14% Alpha) @ 0 Minutes (Boil)
1.1 g/L Galaxy (14% Alpha) @ 5 Days (Dry Hop)


Boil for 60 Minutes

Fermented at 20°C with US05

Notes: Mash Schedule
Mash in at 35.0C raise to 52.0C for Protein Rest
15 min Protein Rest 52.0 C
60 min Saccrification 66.0 C
10 min Mash out Heat to 78.0 C

 

[slcmorro]

You forgot the hours worth of running around pant less in a panic looking for your starsan spray, irish moss and hop scales...

I brew pantless anyways, so that time is already accounted for.

 

[IsonAd]

Yeast starter pale ale (using this to build up a yeast cake for a barleywine)

4kg pilsner
230g caramunich
150 light crystal
150g wheat

5g warrior 60mins
Galaxy 20g cube
mosaic 30g cube
cascade 30g cube.

Trying unsuccessfully to time it to fit in with kids dinner/bath/bedtime.... Might be a 90min mash

 

[droid]

the flash pale ale (a superfast extract brew)

mangrove jacks pale ale lme (in the foil bag thingy - has an apricot smell)
1kg light dry malt
heated up with a couple of litres of water and mixed together
20gms of galaxy at flame out
wyeast west coast ipa liquid yeast

will taste once ferment has dropped off and dry hop with galaxy and or citra if needed

should be yummy and so fast, nice and easy

 

[Kumamoto_Ken]

A blast from the past for me today: a toucan!

Basically the Coopers ESVA toucan recipe, brewing it for my dad for Xmas. I brewed similar earlier this year and he was a big fan.

1 tin Coopers Real Ale
1 tin Coopers Pale Ale
300g dark xtal
500g dex
25g Centennial at 0min (boil the xtal juice).
Top up to about 20 litres and use Notto at 18C.

Dry hop with Citra and Chinook (1g/l of each)

 

[Weizguy]

[SIZE=13.63636302948px]Smoother then Debbie [/SIZE]Harry blonde Ale(for the HUB Case swap...if I make it)

Brew Type: All Grain Date: 13/12/2014
Style: Blonde Ale Brewer: Seth
Batch Size: 23.00 L Assistant Brewer: nil
Boil Volume: 27.43 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Esky w manifold and 58 litre keggle
Actual Efficiency: 78.9 %
Taste Rating (50 possible points): 42.0

Ingredients Amount Item Type % or IBU
4.50 kg Pilsner (BB) (3.9 EBC) Grain 95.1 %
0.23 kg Carahell (Weyermann) (25.6 EBC) Grain 4.9 %
27.00 gm Glacier [6.30%] (60 min) Hops 22.1 IBU


1 Pkg

VSS Rogue Pacman (Wyeast #1764-PC?) [Starter 1500 ml] [Cultured]


Beer Profile Estimated Original Gravity: 1.049 SG (1.038-1.054 SG) Measured Original Gravity: 1.051 SG
Estimated Final Gravity: 1.013 SG (1.008-1.013 SG) Measured Final Gravity:
Estimated Color: 8.0 EBC (5.9-11.8 EBC) Color [Color]
Bitterness: 22.1 IBU (15.0-28.0 IBU)
Estimated Alcohol by Volume: 4.7 % (3.8-5.5 %)
Actual Calories: 475 cal/l


Mash Profile Name: Single Infusion, Light Body Mash Tun Weight: 3.00 kg
Mash Grain Weight: 4.73 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 12.93 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 12.34 L of water at 72.5 C 65.0 C 60 min
Mash Out Add 7.89 L of water at 95.2 C 75.6 C 10 min

Tastes great into the fermentor. Hope the HUB guys appreciate the yeast culture opportunity too. This one came from a PET bottle of yeast I saved back when I could get the Pacman yeast (whenever that was - 2010, it seems).
This is likely the first beer I have brewed with it, apart from splitting the pack into a few cultures.

PACMAN - Profile: A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.

Alc. Tolerance 12% ABV
Flocculation med-high
Attenuation 72-78%
Temp. Range 60-72°F (15-22°C)

 

[Midnight Brew]

Just finished cleaning up. 2 cubes for the summer period. Ferment the second around late January, early February for late summer consumption.

Weizen III
50% Traditional Ale
50% Wheat
Time 5/10/40/10/Raise Bag
Temp 55/63/67/72/78
Magnum to bitter, Saaz in cube to flavour
3068 at 17C for 5 days, 21C for 2 days, chill, keg, consume.

 

[DU99]

:icon_offtopic: this place has pacman and other's

 

[Dan Pratt]

:icon_offtopic: this place has pacman and other's

Maybe worth its own thread, I like the RV104 hop topper description.

 

[Tahoose]

First brew for the day.

4 Pines Pale Ale Clone (American Pale Ale)
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 8.7 (EBC): 17.1
Bitterness (IBU): 33.7 (Average)

70% Joe White Traditional Ale
20% Munich I
5% Crystal 60
5% Wheat Malt

Cube Hops
0.8 g/L Amarillo (9.2% Alpha) @ 20 Minutes
0.8 g/L Cascade (7% Alpha) @ 20 Minutes
0.8 g/L Simcoe (14.1% Alpha) @ 20 Minutes

2 g/L Citra (11.1% Alpha) @ 0 Days (Dry Hop)

　
Step Mash Infusion at 64°C for 60 Minutes. Boil for 10 Minutes
72c for 10 mins
78c Mash Out
Fermented at 18°C with Safale US-05

 

[Dan Pratt]

^ ^ Wow you really werent kidding about doing 10min boils.

When do you add things like whirfloc & yeast nutrient?

 

[scon]

So I've been making a lacto starter in apple juice for my Berliner Weiss. Going to sour the wort with it according to the method in American Sour Beers.

Hope it turns out well!

 

[Tahoose]

^ ^ Wow you really werent kidding about doing 10min boils.

When do you add things like whirfloc & yeast nutrient?

Brewbright added as the boil starts. First brew cubed.

2nd brew is a 90/10 pils/wheat grain bill, it will be spilt for 2 cubes. So far 60 mins in to a 120 min mash.

1# Steam Ale - 100% cube hop of citra/galaxy for 23 IBU's. Plus a healthy dry hop of both later on.
2# Saison - Side pot mini boil for 30 IBUs's of Herkules, then added to cube.

This will get a 60min boil, second time I'm doing this split batch boil combo.

Better run, need to get to bunnings and back within the hour.

 

[Judanero]

Yesterday brew:

Cardiff Pale Ale (No chill-BIAB)

4 kg JW Trad Ale
1.6 kg JW Wheat
300g Carahell

Mash: 53/10, 67/100, 78/10. Mash volume:40L

23g Pride of Ringwood @ 45
1tsp Yeast nutrient @ 10
28g Willamette & 4g Brewbrite @ flameout

15g Amarillo & 10g Nelson Sauvin @ Cube hop

Filled 20L cube so ~ 23L

OG= 1.048
Yeast= us-05, rehydrated, pitched @ 27c, 30 sec 02 added to fermentor prior to pitching.

70 min Boil

 

[Judanero]

Today impromptu brew:

Xmas Wheat (No chill-BIAB)

1.3 kg JW Trad Ale
1.3kg JW Wheat

Mash in @ 60, 66/90, 77/10
30L Mash volume

10g Green Bullet & 10g Nelson Sauvin @ 45
1 tsp Yeast nutrient @ 10
20g Pacifica & 20g Motueka & 2g Brewbrite @ Flameout

10g Cascade @ cube hop

Filled 10L Cube so ~ 12L

Boil time = 90 mins

 

[waggastew]

Summer Watermelon Wheat inspired by 21st Amendment Watermelon Wheat

WWB-1
American Wheat or Rye Beer

Recipe Specs
----------------
Batch Size (L): 14.0
Total Grain (kg): 3.000
Total Hops (g): 4.67
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.85 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 12.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.700 kg Pilsner (56.67%)
1.100 kg Wheat Malt (36.67%)
0.200 kg Honey (6.67%) - Secondary

Hop Bill
----------------
4.7 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.3 g/L)

Misc Bill
----------------
3 cups Watermelon Juice @ 0 Days (Secondary)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Wyeast 1010 - American Wheat

 

[mje1980]

Stoot

80% MO
10% flaked barley
5% roasted barley
5% chocolate

Challenger 60mins

1.045
32 IBU

Irish ale yeast @ 18 or so.

 

[Yob]

2014 Xmas IIPA (Imperial IPA)

Original Gravity (OG): 1.097 (°P): 23.1
Final Gravity (FG): 1.022 (°P): 5.6
Alcohol (ABV): 9.78 %
Colour (SRM): 9.9 (EBC): 19.5
Bitterness (IBU): 31.3 (Average - No Chill Adjusted)

35.44% Pale Ale Malt
25.32% Munich I
25.32% Wheat Malt
5.06% Cane Sugar
5.06% Flaked Corn
3.8% Caraamber

1 g/L Columbus (14.2% Alpha) @ 60 Minutes (Boil)

(undecided on cube additions)


Notes: Step mash

52/ 10
63/40
72/10
78/60

Managing to sneak in a brewday, aiming for 2 cubes of killer Imperials, (going to do one as a Belgian with some candy syrup/dex/malt additions to about %15-%18)

next brewday will be RIS with Mardoo which should tide me over for big beers,

then I just need to do a triple or quad batch of pales and Im sorted.. I should THEN be able to do that Lager Ive been meaning to do for about 3 years :lol: