What Are You Brewing - 2014

[Tahoose]

Maxi stovetop pale ale (first attempt)

JW traditional ale 4.6 kg
Mash 65 , 60 mins
Boil 60 mins

20g POR @ 60mins
37g cascade @ cube/flameout

4g brewbright

Forgot to take an OG when going into the cube (was half cut)

Got 15ltrs into the cube hoping to dilute down to around 25 for a 4.9% beer, 5.2% in the bottle

 

[unclebarrel]

Pratty1.

Simcoe, Columbus and cascade.

My mouth is watering !

 

[Midnight Brew]

Table APA (most likely fermented on belle saison)

JW Pale 70%
JW Munich 20%
JW Wheat 8%
JW Dark Crystal 2%
Temp 70/72/78
Time 30/10/Raise Bag

Magnum FWH to 7.5 IBU
Cube I - 30g Citra then dry hopped with 45g Citra
Cube II - 30g Bravo then dry hopped with 45g Bravo

Wanted to go Wy Greenbelt but dont think I can wait for the weather to cool down. Belle Saison has been pumping.

OG 1038
FG Depending on yeast

 

[Tahoose]

2 brew in 3 days woohooo

"Honey I made a Beer" (honey wheat)

1.6 kg JW traditional Ale
500 Aldi Honey

12ltr Batch

60min boil
20g POR @ 60 mins for 30 IBU's
honey @ 5 mins

Brewbright

pretty smooth brew day

started cracking my grain at 0850, in the no chill cube at 1225, then enjoyed a beer with lunch :beer:
post boil
12.2ltrs
OG 1.046 (aiming for 1.048)

Will ferment with Windsor Nottingham at 17c

 

[JB]

This is a bit of a nod to the brew I made about 18 months ago that got me back into homebrew after a number of years break & roped in a good mate into the wonderful world of homebrew too – amended slightly for AG & to suit my stocks J

CC APA

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.100
Total Hops (g): 75.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 5.9 (EBC): 11.6
Bitterness (IBU): 35.8 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.400 kg Pale Ale Malt (86.27%)
0.500 kg Wheat Malt (9.8%)
0.200 kg Crystal 40 (3.92%)

Hop Bill
----------------
5.0 g Chinook Pellet (11.4% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
10.0 g Warrior Pellet (15.8% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Chinook Pellet (11.4% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Chinook Pellet (11.4% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
10.0 g Chinook Pellet (11.4% Alpha) @ 0 Minutes (Boil) (0.4 g/L)

- dry hopping to be determined

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Wyeast 1272 - American Ale II starter

 

[manticle]

ESB


Type: All grain Size: 22 liters
Color:
15 HCU (~9 SRM)


Bitterness: 44 IBU
OG: 1.055 FG: 1.012
Alcohol: 5.6% v/v (4.4% w/w)
Grain: 5kg Simpsons maris
50g Dingemans aromatic
200g dingemans biscuit
85g simpsons lightcrystal 50-60L
85g simpsons medium crystal 70-80L
85g simpsons dark crystal 95-115L
Mash: 70% efficiency

TEMP: 55/63/68/72/78
TIME: 5/10/40/10/10
Boil: 90 minutes SG 1.036 34 liters
Hops: 20g challenger (8.5% AA, 60 min.)
20g Styrian Goldings (4.5% AA, 60 min.)
10g challenger (8.5% AA, 20 min.)
10g Styrian Goldings (4.5% AA, 20 min.)
10g challenger (aroma)
10g Styrian Goldings (aroma)

Shade of CaCl2 and a sprinkle of CaSO4 to mash and boil, favouring the chloride.

Reduction of 2-3 litres of wort.

1469

 

[bullsneck]

ESB
Reduction of 2-3 litres of wort.

So you're just leaving the pot out in the sun? It'd almost work!

 

[manticle]

Not just the reduction - the boil too. Save on power.

 

[yum beer]

Yesterdays plans changed, no Steam Beer...yeast hadn't fired.
Put down a Hobgoblin...finally.
Smelt friggin awesome and tasted bloody good too.
Pitching later today.

Yeast for steam beer has decided to pull its finger out....only took 48 hours, oh well what can you expect 2 weeks past BB date.
Good head start for when it gets done in a few weeks.

 

[Grainer]

Johnnys Coffee Chocy Choc Breakfast Stout


Type: All Grain
Batch Size: 47.30 l
Boil Size: 51.08 l
Boil Time: 60 min
End of Boil Vol: 49.19 l
Final Bottling Vol: 47.30 l
Fermentation: Ale, Two Stage
Date: 07 Feb 2014
Brewer: John Hayman
Asst Brewer:
Equipment: My Equipment
Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients Amt Name Type # %/IBU 12.00 kg Joe White - Traditional Ale (5.9 EBC) Grain 1 55.7 % 2.50 kg Pale Ale Malt 2-Row (Briess) (6.9 EBC) Grain 2 11.6 % 2.00 kg Special B Malt (354.6 EBC) Grain 3 9.3 % 1.50 kg Oats, Rolled/Flaked (5.9 EBC) Grain 4 7.0 % 1.00 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 5 4.6 % 0.78 kg Rolled/Flaked Barley (1.5 EBC) Grain 6 3.6 % 0.58 kg Black Malt (Simpsons) (1083.5 EBC) Grain 7 2.7 % 0.58 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 8 2.7 % 0.58 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 9 2.7 % 280.19 g Tettnang [4.50 %] - Boil 60.0 min Hop 10 48.3 IBUs 105.08 g Tettnang [4.50 %] - Boil 60.0 min Hop 11 18.1 IBUs 100.12 g Willamette [5.50 %] - Boil 30.0 min Hop 12 16.2 IBUs 1.00 tsp Irish Moss (Boil 15.0 mins) Fining 13 - 150.00 g Chocolate Nibs (Boil 15.0 mins) Flavor 14 - 100.00 g Chocolate 85% (Boil 15.0 mins) Spice 15 - 5.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 16 - 100.00 g Sumatran Coffee (Boil 0.0 mins) Flavor 17 - 70.00 g Costa Rican Coffee (Boil 0.0 mins) Flavor 18 - 120.00 g Costa Rican Coffee (Secondary 0.0 mins) Flavor 19 - 50.00 g Chocolate Nibs (Secondary 0.0 mins) Flavor 20 - 40.00 g Sumatran Coffee (Secondary 0.0 mins) Flavor 21 - 100.00 g Chocolate 85% (Secondary 0.0 mins) Spice 22 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.094 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 9.4 %
Bitterness: 82.7 IBUs
Est Color: 115.3 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body
Sparge Water: 20.51 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 21.53 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Protein rest Add -0.01 l of water at -32338.5 C 55.0 C 10 min Saccharification Add 56.14 l of water at 68.4 C 66.7 C 60 min Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min
Sparge: Fly sparge with 20.51 l water at 75.6 C
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 253.16 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 253.16 g Table Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes


Now theres some major **** going on there !!! Threw in a fee extra things cause I love experimenting and mixing receipes.. Ran out of willamette so had to substitute

Created with BeerSmith​

 

[malt_shovel]

Grainer. I have been looking at clone recipes of founders breakfast stout for some ideas and this looks similar. What yeast are you going with and how are you addidng the coffee in the secondary (is it a espresso type of preparation or just throwing it in ground up)? Also what sort of chocolate did you use? Last question was how did you land on your target IBU?
Would be keen to here how this turns out but will hopefully have mine brewing by tbe time this one is ready to drink.
Cheers

 

[Yeastfridge]

Saison


Grain
2050g Castle Pale ale (41.3%)
1500g Joe White Wheat (30.3%)
800g Castle Munich (16.2%)
600g Joe White Munich II (12.1%)

Hops
30g Styrian Goldings pellets 5.5% 60 mins
20g Styrian Goldings pellets 5.5% Whirlpool

Water
2g calcium carbonate
3g calcium sulphate
1g tartaric acid, plus a pinch into sparge water

Mash
66˚C infusion mash 60 mins, 4.5L dunk sparge, then raised to 75˚C mashout.

Yeast
Wyeast French Saison 3711 activator, 4 hours. Pitched into 21.5˚C wort. Fermenting ambient.


Other info:
No chill BIAB (added 10 mins to both hop additions to compensate a little)
Hops in hop sock, removed after 10 min whirlpool
23L
75% efficiency
60 min boil
estimated IBU 26.9
OG = 1.049
estimated SRM = 8.43


Brewed on Thursday, pitched on Friday.
I was just brewing with what I wanted to finish off before getting into some new bags of base malt, hence the wheat and two types of Munich in a saison. I'm not after a beer true to style, just after something tasty and hopefully fairly dry or balanced. Lower-middle end of the bitterness for the style but also lower-middle for alcohol too, so hoping that will balance out.

Any thoughts on the amount of Munich in there? I'm hope for a big malty backbone but would be a bit bummed if it was sweet. I'm hoping the attenuation of the 3711 (never used it before) will rip right through and get me an FG of 1.008 or lower, other people seem to be getting 1.002-004 with even bigger malt bills than mine (though no/less Munich).

 

[Yeastfridge]

Table APA (most likely fermented on belle saison)

JW Pale 70%
JW Munich 20%
JW Wheat 8%
JW Dark Crystal 2%
Temp 70/72/78
Time 30/10/Raise Bag

Magnum FWH to 7.5 IBU
Cube I - 30g Citra then dry hopped with 45g Citra
Cube II - 30g Bravo then dry hopped with 45g Bravo

Wanted to go Wy Greenbelt but dont think I can wait for the weather to cool down. Belle Saison has been pumping.

OG 1038
FG Depending on yeast

Midnight Brew,
how are you calculating your FWH IBUs? Sounds like a killer table beer!

 

[sponge]

YF, there should be an option in your brewing software (assuming you're using a program like beersmith etc) to enter your hops as FWH additions and calculate the IBU's for you.

 

[Midnight Brew]

Midnight Brew,
how are you calculating your FWH IBUs? Sounds like a killer table beer!

YF, there should be an option in your brewing software (assuming you're using a program like beersmith etc) to enter your hops as FWH additions and calculate the IBU's for you.

That's pretty much how I do it. The aim is to have the same og/bu ratio as my house apa. If I do go on the belle saison it will end up a normal strength approachable apa having a lower ratio. If your in Melbourne you're welcome to try a bottle when it's fermented.

 

[Grainer]

Grainer. I have been looking at clone recipes of founders breakfast stout for some ideas and this looks similar. What yeast are you going with and how are you addidng the coffee in the secondary (is it a espresso type of preparation or just throwing it in ground up)? Also what sort of chocolate did you use? Last question was how did you land on your target IBU?
Would be keen to here how this turns out but will hopefully have mine brewing by tbe time this one is ready to drink.
Cheers

The coffee will be added from a percolator sand cooled before addition to get rid of any nasties... I am using YLP001 Californian Ale..but most people use Wyeast 1056 ..I couldn't get it so this was the next on hand..pitched today.. Target IBU spot on. I used a combination of sweet dark chocolate nibs and 85% coca block chocolate..the better stuff from safeway..

Stay tuned..hopefully it works out.. as there was the vienna, special B addition and Joe White Trad instead of the Briess 2-row...also I ran out of Willamette and had to substitute for it...

 

[Donske]

Knocking out 2 double batches Saturday, going to be a long day.

First up;

Pale Ale 9 (American Pale Ale)

Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 5.1 (EBC): 10.0
Bitterness (IBU): 35.8 (Tinseth - No Chill Adjusted)

93.75% American 2-Row
4.17% Carapils (Dextrine)
2.08% Crystal 60

0.3 g/L Warrior (15.1% Alpha) @ 60 Minutes (Boil)
1.3 g/L Ahtanum (4.5% Alpha) @ 0 Minutes (Boil)
1.3 g/L Cascade (6.7% Alpha) @ 0 Minutes (Boil)
0.8 g/L D Saaz (5.6% Alpha) @ 0 Minutes (Boil)

0.5 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05

Notes: Sparge water split into 2 equally sized batch sparges

0 minute additions split and added to cubes

1 cube to be fermented with US-05 @ 18°C

1 cube to be fermented with Belle Saison @ 20°C

Recipe Generated with BrewMate


Then;

Mild 5 (Mild)

Original Gravity (OG): 1.033 (°P): 8.3
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol (ABV): 3.24 %
Colour (SRM): 18.4 (EBC): 36.2
Bitterness (IBU): 14.3 (Tinseth - No Chill Adjusted)

56.34% Maris Otter Malt
28.17% Biscuit
7.04% Caramunich III
7.04% Crystal 80
1.41% Roasted Barley

0.8 g/L East Kent Golding (6.5% Alpha) @ 60 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 70°C for 60 Minutes. Boil for 90 Minutes

Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[Yeastfridge]

That's pretty much how I do it. The aim is to have the same og/bu ratio as my house apa. If I do go on the belle saison it will end up a normal strength approachable apa having a lower ratio. If your in Melbourne you're welcome to try a bottle when it's fermented.

Would love to try it but I'm in Sydney - I'll have to try brewing my own!

 

[waggastew]

Harvest Ale - Pale Ale with 50g of homegrown Chinook at 0mins

Being 'assisted' by Dad's little helper

800g

Marris Otter

100g

Munich I

100g

Wheat malt

60g

Carapils

50g

Dextrose

8g

EKG (4.7%), 60min to 20IBU

50g

Homegrown dried Chinook, 0min

1/4tsp

Gypsum

1/8

Whirlfloc

1/4 tsp

Yeast nutrient

1/4pk

US05, Rhydrated

Only a 5L batch. Mash at 65degC, Ferment at 19degC.

 

[vykuza]

The coffee will be added from a percolator sand cooled before addition to get rid of any nasties..

I've had success making a "cold" brew out of boiled, cooled water and left to steep overnight on the coffee in a french press/plunger then into a keg. I'd reconsider if I were bottling - but the cold brewing gives you great coffee flavour without the bigger harsh bitterness