What Are You Brewing - 2014

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making some beer. using up hops, short boil for convenience. it should be tasty!

40min munich

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 8.6 (EBC): 17.0
Bitterness (IBU): 27.0 (Average - No Chill Adjusted)

100% Munich I

1.3 g/L D Saaz (5.8% Alpha) @ 40 Minutes (Boil)
0.8 g/L B Saaz (7.9% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 40 Minutes

Fermented at 16°C with Saflager S-189


Recipe Generated with BrewMate
 
Put down a quick keg filler this morning.

Faux Lager
100% galaxy malt
15 grams of Magnum at 60
20 grams of Saaz at 10
62 degrees for 60 mins
72 degrees for 10 mins
Mashout at 78.

Pitching some Notto tonight and should be in the keg by next weekend. Milled the grain last night and threw it in this morning when I woke up. Was all done and dusted by 9:30.
 
Began another 'split-batch' herbal beer yesterday: a straight up porter recipe - ale malt, crystal malt, chocolate malt, and a smattering of roast barley for that hint of burnt bitterness. Boiled for half an hour, adding one spoonful of gentian at a time until I got the required bitterness (3 teaspoons to the gallon works out nicely).

Then I split the wort up into two batches. To the first I added: liquorish root. To the second: powdered rose hips, and a cinnamon stick. Boiled them for another 20 minutes or so, and then chucked the lid on both of them and let them cool down overnight.

In the morning, pitched some English ale yeast. The fermentation is building force now.... the gathering storm!

Interestingly,noticed *very* different SGs on the two different halves of the split batch. Liquorish porter: 1.048. Rose hip porter: 1.060. The first at the bottom of the 'expected gravity' range, the second pretty much at the top of the 'expected gravity' range. My split batch technique needs.... refining. Still, on a positive note, it suggests that if I was doing a less complicated non-split batch I'd be hitting a gravity right in the middle of the expected range.

Will probably add some more herbs in secondary fermentation. Gentian seems to be a good bittering herb (it's the main bitter in 'Angostura and bitters'): a clean, sharp taste, you don't need to add too much to get the right effect, and it won't be lost in the boil. I'm hoping it will contrast nicely with the almost lollipop sweetness of the liquorish or the fruity tanginess of the rose hips.
 
Putting this one down tommorrow.

03 03 14 Aussie Pale
Australian Pale Ale

Recipe Specs
----------------
Batch Size (L): 100.0
Total Grain (kg): 18.625
Total Hops (g): 50.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.74 %
Colour (SRM): 5.1 (EBC): 10.0
Bitterness (IBU): 25.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
14.000 kg Pale Malt (75.17%)
3.000 kg Wheat Malt (16.11%)
1.000 kg Cane Sugar (5.37%)
0.500 kg Carared (2.68%)
0.125 kg Chocolate, Pale (0.67%)

Hop Bill
----------------
50.0 g Victoria Secret Pellet (17.2% Alpha) @ 60 Minutes (Boil) (0.5 g/L)

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

Multi step infusion 55-65-72-78
Fermented at 18°C with Coopers Australian Ale


Recipe Generated with BrewMate
 
Robust Porter

1.060 38IBU

86% Golden Promise
4% Chocolate
4% Medium Crystal
4% Special B
2% Black Malt

Centennial to bitter
An once of Willamette at 15 and 5

Wyeast 1098
 
A mildish ale with more coffee/nutty flavours than usual.

2.8kg marris otter
250g brown
250g golden naked oats
150g carafa spec III
100g TF dark crystal

30g saaz@ 60
14g plug of willamette into the cube

Should be about 1035 and 15ibu. I'll ferment it on ringwood and get it into the cask for some nice cool weather drinking for weather like tonight (of course in the 2-3 weeks before it is ready it will be back to usual weather and it won't be so appealing anymore)
 
Notto rehydrated and pitched. I'm off to bed while those little *******s get to work making me beer :)
 
I haven't used Centennial before, so what better way to learn than by using an entire 100g pack in a 12 litre batch!

In a swipe at the Master Chef ******y which infects our televisions, this one will be "Hops Four Ways" - Boil, Cube, Press, Dry. All on a mostly Vienna base of 1.060.

Gotta love a long weekend.
 
Malty Cultural said:
I haven't used Centennial before, so what better way to learn than by using an entire 100g pack in a 12 litre batch!

In a swipe at the Master Chef ******y which infects our televisions, this one will be "Hops Four Ways" - Boil, Cube, Press, Dry. All on a mostly Vienna base of 1.060.

Gotta love a long weekend.
It's a great hop. My favourite in fact :beerbang:
 
SIMCOE APA American Pale Ale
BeerGlass_3.gif


Recipe Specs

Original Gravity 1.054
Final Gravity 1.014
Colour (SRM / EBC) 3.6 / 7.0
Bitterness 39.8 IBU
Alcohol by Volume 5.2%

Brewhouse Specs

Recipe Type: All Grain
Batch Size: 23.0 Litres / 6.1 Gal
Boil Time: 90.0 min
Efficiency 82.0%

Fermentables

Name Type SRM Percentage Amount
Pale Malt Grain 2.0 60.00 % 2.91 Kg
Wheat Malt Grain 2.0 40.00 % 1.94 Kg
Hops
Name AA% Amount Use Time
Chinook 12.1% 10.00 g First Wort 60 mins
Simcoe 12.6% 45.00 g Boil Cube mins
Misc
Name Amount Use Time
Calcium Chloride 5.00 g Mash 90 mins
Yeast
Name
Safale US-05
Mash Steps
Step Name Time Temperature Type
Saccharification Rest 90.0 min 66.0 °C Infusion


Recipe Generated with BrewMate
 
danestead said:
Dano's Summer Lager

Just crash chilled it today and will keg for further conditioning (if I can keep my hands off it) in a week.

Batch size 25L
OG 1.050
FG 1.013
IBU 20
EBC 6
ALC 4.9%

100% Weyermann Pilsner Malt
15g (0.6g/L) Hallertau Hersbrucker @ 15mins
The rest of the IBU's @ 60mins

Mash
63deg for 60mins
72deg for 20mins
78deg for 10mins

Wyeast 2000 Budvar Lager with 5L starter achieving approx 430 billion cells.

Fermented at 10deg - raised to 18deg for 3 days towards end of ferment.

Will report back in a week when it's kegged but its tasting pretty nice out of the fermenter so far :)
Well my summer lager is kegged now. I am a bit disappointed to say that ive got diacetyl. It is still fairly green having only had 2 weeks lagering so I am hoping the diacetyl disappears after another 2 or so weeks but im not holding my breath. The only thing I could do better next time would be to aerate with pure O2 rather than air. Other than the diacetly, im quite happy in that it has turned out at a nice balance for what I hoped for and has a nice lingering head.
 
Lakey said:
SIMCOE APA American Pale Ale
BeerGlass_3.gif


Chinook 12.1% 10.00 g / 0.35 oz First Wort 60 mins

Simcoe 12.6% 45.00 g / 1.59 oz Boil 0 mins
I recently made a 3.5% Golden Ale using 70/30 with the ale and wheat with ALL simcoe late hopped (15,10,5,WP, DH) :icon_drool2:

Can I ask why your going to use the chinook as bittering, simoce is good for bittering?
 
Pratty1 said:
I recently made a 3.5% Golden Ale using 70/30 with the ale and wheat with ALL simcoe late hopped (15,10,5,WP, DH) :icon_drool2:

Can I ask why your going to use the chinook as bittering, simoce is good for bittering?
Just experimenting and wanted to use up the Chinook and Simcoe I had left over and thought that the 10g of Chinook would be best used as a FWH addition.
 
Brewing another batch of UXO Belgian Pale on Saturday, which will be my contribution in the June Swap, unless (of course), it ends up in me.
 
Czech dark lager for me today. Pretty excited to see how it turns out!

Tmavy Lezak
OG: 1.044
FG: 1.012
IBU: 35
EBC: 47
ABV: 4.3%

48.5% Wey Bo Pils
40% Best Munich
6.5% Carafa Special III
5% Caramunich II

35 IBU of Saaz @ FWH

WY2000

Stepped mash: 64C (20 min), 68C (20 min), 72C (20 min) and 78C mash out
 
winkle said:
Brewing another batch of UXO Belgian Pale on Saturday, which will be my contribution in the June Swap, unless (of course), it ends up in me.
Over 3 months away... I'm guessing that's a good chance it doesn't make it :p
 
Christmas In July Spiced Ale got brewed last night (I know it's not July but I'm taking Woolworths approach to Christmas and getting in a few months early).
Based on my English Brown recipe which was awesome and I always wanted to brew a spiced ale.

19L Batch

OG: 1044
FG: 1006

3280g of Pale Malt
450g of Crystal Malt - 40L
290g of Crystal Malt - 80L
230g of Special Roast
170g of Brown Malt
80g of Carafa II
15g Willamette @ 60min
15g Willamette @ 30min
1 Stick Of Cinnamon @ 5mins
0.50 tsp of Nutmeg @ 5mins
0.25 tsp of All Spice @ 5mins

Yeast: S-04
 
Coming into Autumn here so,

Brewing an Amber American today
47% Pils
47% Wheat
3% Acid
3% Chocolate
0.5% Roast

yeah yeah thats 100.5 % but thats how good this beer turns out :)

Cascade & Chinook at 60mins to 20IBU
Columbus & Motueka to make up the other 10IBU later in the boil.

1272 American Ale 2

:icon_offtopic: If you're considering visiting the Highlands, this time of year is superb. Beautiful still sunny days around 23° and cool nights.
 
Big stinky IPA this afternoon.

Palate ******
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.100
Total Hops (g): 195.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 6.55 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): 103.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pale Ale Malt (65.57%)
1.500 kg Maris Otter Malt (24.59%)
0.300 kg Caramunich I (4.92%)
0.300 kg Dextrose (4.92%)

Hop Bill
----------------
60.0 g Chinook Pellet (11.4% Alpha) @ 60 Minutes (Boil) (2.6 g/L)
60.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (2.6 g/L)
25.0 g Chinook Pellet (11.4% Alpha) @ 12 Days (Dry Hop) (1.1 g/L)
25.0 g Centennial Pellet (9.7% Alpha) @ 8 Days (Dry Hop) (1.1 g/L)
25.0 g Chinook Pellet (11.4% Alpha) @ 4 Days (Dry Hop) (1.1 g/L)

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

Single step Infusion at 62°C for 90 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

0 min additions will be added in a separate quick boil just before fermentation to retain flavour and aroma. Did this for my last IPA and was very happy with the results.

edit: changed mash temp to 62
 
lukiferj said:
Big stinky IPA this afternoon.

Palate ******
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.100
Total Hops (g): 195.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 6.55 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): 103.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pale Ale Malt (65.57%)
1.500 kg Maris Otter Malt (24.59%)
0.300 kg Caramunich I (4.92%)
0.300 kg Dextrose (4.92%)

Hop Bill
----------------
60.0 g Chinook Pellet (11.4% Alpha) @ 60 Minutes (Boil) (2.6 g/L)
60.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (2.6 g/L)
25.0 g Chinook Pellet (11.4% Alpha) @ 12 Days (Dry Hop) (1.1 g/L)
25.0 g Centennial Pellet (9.7% Alpha) @ 8 Days (Dry Hop) (1.1 g/L)
25.0 g Chinook Pellet (11.4% Alpha) @ 4 Days (Dry Hop) (1.1 g/L)

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

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

0 min additions will be added in a separate quick boil just before fermentation to retain flavour and aroma. Did this for my last IPA and was very happy with the results.
You chilling or no-chilling that?
 
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