What Are You Brewing - 2014

[dago001]

Brewing a Hefe Weis today
47.5% Wey Wheat
47.5% Wey Pils
5% Munich I

Probably ferment with Danstar Munich (which I have on hand)
Havent brewed a wheat for a while, quite looking forward to this one.
Cheers
LB

 

[sponge]

Will hopefully be brewing something dark over the easter weekend and split into two cubes.

One to be fermented with 3726 and the other with 1968.

85% ale
8% xtal (maybe a mix of dark xtal and spec b..)
4% choc
3% midnight wheat

1.055
35IBUs @ FWH (whatever needs to be used up in the freezer)

 

[shaunous]

Thats a fukload of malts there Wilbs Tha Stalker....

 

[skb]

New to this All Grain thing and just finished and kegged my 3rd and 4th All Grain BIAB beers. now after 5 days the taste test..

Beer 3 -- Really simple as I learn ----- I called it a Pale Ale not sure if I am 100% correct. The below is what I did just a made up receipe as I try to learn, I have to say my neighbour, myself loved it !! and shock horror even the wife who is not a big beer even enjoyed it. The flavours are amazing as I try to learn the different impacts of grains and hops, this one despite the low hop levels the flavours are great and the nose is really nice soft/floral/slight orange maybe just pleasant. I have 4 beers on tap and this just nailed it. I have used Fuggle before but something just worked this time. Or it might have been the Brewers gold I used for bittering as that is new for me.

[SIZE=12pt]Ingredients[/SIZE]​

[SIZE=12pt]Amt Name Type # %/IBU[/SIZE]
[SIZE=12pt]2.50 kg Galaxy Malt (3.8 EBC) Grain 1 45.5 %[/SIZE]
[SIZE=12pt]2.50 kg Vienna Malt (7.5 EBC) Grain 2 45.5 %[/SIZE]
[SIZE=12pt]0.50 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 9.1 %[/SIZE]
[SIZE=12pt]35.00 g Brewer's Gold [8.50 %] - Boil 60.0 min Hop 4 33.5 IBUs[/SIZE]
[SIZE=12pt]10.00 g Fuggle [4.50 %] - Boil 12.0 min Hop 5 2.1 IBUs[/SIZE]
[SIZE=12pt]2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 6 -[/SIZE]
[SIZE=12pt]-[/SIZE]
[SIZE=13.5pt]Gravity, Alcohol Content and Color[/SIZE]
[SIZE=12pt]Original Gravity: 1.056 SG
Final Gravity: 1.012 SG
Alcohol by Vol: 5.8 %
Bitterness: 35.6 IBUs
Est Color: 19.6 EBC[/SIZE]


[SIZE=12pt]Fermenting Steps :[/SIZE]

[SIZE=12pt]14 days at 15% (a little cold but internal temp would have been closer to 18), I did let it get to 26c on Day 9 for 1 day and then back to 15. After Day 14, 2 days d-rest at 23c and then 2 days cold crash. I force carbonated it and now after 5 days drink time. [/SIZE]

[SIZE=12pt]--------------[/SIZE]
Beer 4 -- SMASH Vienna/ ( a fake SMASH as I cheated and used Brewers Gold in the bittering because I have 500g I got on the cheap)--- Doing purely to learn Hop and Grain Flavours as I go down the home brew journey ... My first SMASH very drinkable, boring, 2 dimensional (no pun intented) but actually nicer than I expected. I am going to bottle a few to put away as I want to do about 7/8 SMASH brews over the year and then do a lot of tasting and palate training in the hope that I will be able to create better beer....
I think I underdid the hops however, I could definitely smell and taste the Cascade but not as much as I thought...

[SIZE=12pt]Ingredients[/SIZE]​

[SIZE=12pt]Amt Name Type # %/IBU[/SIZE]
[SIZE=12pt]4.50 kg Vienna Malt (7.5 EBC) Grain 1 100.0 %[/SIZE]
[SIZE=12pt]25.00 g Brewer's Gold [8.50 %] - Boil 60.0 min Hop 2 27.4 IBUs[/SIZE]
[SIZE=12pt]15.00 g Cascade [5.50 %] - Boil 15.0 min Hop 3 5.3 IBUs[/SIZE]
[SIZE=12pt]1.00 tsp Irish Moss (Boil 10.0 mins) Fining 4 -[/SIZE]
[SIZE=12pt]10.00 g Cascade [5.50 %] - Boil 1.0 min Hop 5 0.3 IBUs[/SIZE]
[SIZE=12pt]1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 6 -[/SIZE]
[SIZE=13.5pt]Gravity, Alcohol Content and Color[/SIZE]
[SIZE=12pt]Original Gravity: 1.050 SG
Final Gravity: 1.012 SG
Alcohol by Vol: 5.0 %
Bitterness: 33.0 IBUs
Est Color: 10.6 EBC [/SIZE]


Fermenting Steps

[SIZE=12pt]14 days at 15% (a little cold but internal temp would have been closer to 18), I did let it get to 26c on Day 5 for 1 day and then back to 15. After Day 14, 2 days d-rest at 23c and then 2 days cold crash. I force carbonated it and now after 3 days drink time. [/SIZE]

[SIZE=12pt]----------------------------------------------------------------------[/SIZE]
Beer 5 -- In Production All Australian IPA ... POR and Galaxy Hops.... Aiming for 60-70 IBU

 

[manticle]

Dark mild today. Biere de garde on Monday that I meant to brew a few weeks ago. Recipe is a couple of pages previous.

 

[Yob]

Ragnahop - Swap Day Devestation

This was down to 1024 as of last night, added second or third dose of Candi sugar / dex..

Question, does Dark Candi sugar ferment completely?

 

[manticle]

Pretty much. Obviously it adds more flavour than something like dex but you can expect the fg to be the same provided the yeast is up to scratch and you don't create a toxic environment with too high an alcohol content (had that happen to a dark strong and had to rescue it with a higher alc tolerant yeast)

 

[Yob]

Ive got WLP099 in there so should be OK...

Will save you one on swap day :chug:

 

[Bribie G]

Northern English Brown. Perfect for Autumn. Around 5.5%

4500 Bairds Pale
200 Carared
150 Chocolate Malt
300 moist brown sugar

68 degrees

30 EKG
30 Challenger

Half hour boil, late hop with 30 Aurora

Some UK yeast, I have London Ale or Cask.

I might even chuck some extra brown sugar in the keg for a bit of sweetness. Yum.

 

[Smokomark]

Northern English Brown. Perfect for Autumn. Around 5.5%

4500 Bairds Pale
200 Carared
150 Chocolate Malt
300 moist brown sugar

68 degrees

30 EKG
30 Challenger

Half hour boil, late hop with 30 Aurora

Some UK yeast, I have London Ale or Cask.

I might even chuck some extra brown sugar in the keg for a bit of sweetness. Yum.

Are the EKG and Challenger at 30 mins?

 

[davedoran]

Aussie Ale - 23L VIF

94.5% Trad Ale
4% Wheat
1.5% RB

Pride Of Ringwood to 21.8IBU @ 45mins
Cascade Tassie to 12.4IBU @ 15mins
Dry hop Vic Secret 25g for 5 days

Recultured Coopers Celebration Ale yeast.

 

[skb]

Northern English Brown. Perfect for Autumn. Around 5.5%

4500 Bairds Pale
200 Carared
150 Chocolate Malt
300 moist brown sugar

68 degrees

30 EKG
30 Challenger

Half hour boil, late hop with 30 Aurora

Some UK yeast, I have London Ale or Cask.

I might even chuck some extra brown sugar in the keg for a bit of sweetness. Yum.

Still learning but what is the effect of the brown sugar in the ferment.. It clearly ferments out but what flavour does it impart ?

 

[The Village Idiot]

Not sure where this fits as far as styles go but Altbier is close. Smells very nice.



Stalag 13
Aussie Altbier
Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 5.150
Total Hops (g): 50.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 4.82 %
Colour (SRM): 13.9 (EBC): 27.4
Bitterness (IBU): 35.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 68
Boil Time (Minutes): 90
Grain Bill
----------------
2.750 kg Barrett & Burston Pilsner (53.4%)
2.000 kg Munich I (38.83%)
0.250 kg Melanoidin (4.85%)
0.150 kg Chocolate Malt (2.91%)
Hop Bill
----------------
20.0 g Pride of Ringwood Pellet (8.7% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
20.0 g Hallertau Tradition Pellet (7.6% Alpha) @ 10 Minutes (Boil) (0.8 g/L)
10.0 g Hallertau Tradition Pellet (7.6% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 17°C with Danstar Nottingham

 

[brewtas]

I'm brewing a small sour beer today. I'll probably end up dry hopping at least part of it with Galaxy, fruity dry hop character is incredible paired with a bright acidity. It's getting some WLP530 and slurry from a previous sour as well as the dregs from a bottle of this and that.

Fine Detail Table Sour (11L batch)
OG: 1.030
FG: 1.003
IBU: 6
EBC: 4
ABV: 3.6%


91% Dingemans pilsner malt
9% Best Malz wheat malt

1g/L Saaz @ 60 minutes
3g/L Galaxy @ dry hop

WLP530 + dregs from a previous sour + bottle dregs

 

[Bridges]

16 Riot Act Porter (Brown Porter)
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 25.1 (EBC): 49.4
Bitterness (IBU): 26.7 (Average - No Chill Adjusted)

46.83% Maris Otter Malt
28.45% Golden Promise Malt
15.32% Brown Malt
4.38% Carapils (Dextrine)
4.38% Chocolate, Pale
0.44% Carafa III malt
0.22% Black Roasted Barley

1.2 g/L East Kent Golding (4.7% Alpha) @ 40 Minutes (Boil)
1 g/L Fuggles (5% Alpha) @ 5 Minutes (Boil)
1 g/L Styrian Golding (4.4% Alpha) @ 0 Minutes (Boil)

10.9 g/L Chocolate. Whittakers Dark Ghana 72% @ 15 Minutes (Boil)

4.5 g/L Dextrose @ 0 Minutes (Bottling)

Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes
Fermented at 20°C with WLP013 - London Ale

Notes:
Carafa and Roast added to mash 50 minutes in.

Garage smelt like a chocloate factory.
Can't wait for this one.

And how'd it go, thinking a brown porter is next on my to brew list.

 

[StalkingWilbur]

Thats a fukload of malts there Wilbs Tha Stalker....

Yeah, I just found the recipe on beersmith and went with it.

Sample tasted awesome before it went into the fermenter.

 

[shaunous]

Yeah, I just found the recipe on beersmith and went with it.

Sample tasted awesome before it went into the fermenter.

Thats all that matters bruz...

 

[Donske]

I had a stupid IIPA planned for tomorrow after it got delayed last weekend, as per usual I've changed my mind, instead of 12% and 100+ IBUs I'm going with a simple smash pale ale.

0 minute hop addition is going in the cube.

Anyone able to give me a heads up on what to expect from Rakau, I've heard some mixed reviews.

Pale Ale 11 (American Pale Ale)

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 6.4 (EBC): 12.6
Bitterness (IBU): 41.3 (Tinseth - No Chill Adjusted)

100% Maris Otter Malt

0.5 g/L Rakau (10.6% Alpha) @ 20 Minutes (Boil)
2.5 g/L Rakau (10.6% Alpha) @ 0 Minutes (Boil)
1.5 g/L Rakau (10.6% Alpha) @ 7 Days (Dry Hop)

0.5 g/L Gypsum (Calcium Sulfate) @ 75 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 75 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[technobabble66]

Put this down last night. It's an attempted replica of Theakston's Old Peculier.
The recipe is from Grantw (with some minor tweaks), a beer he did for the 2013 NSW case swap that was well received, i believe.

TOP Clone
OG = 1.061
FG = 1.015
IBU = 30.7 (33.7 if adjusted for whirlpool)
EBC = 48.8
alc = 6.4%

5.46kg Simpsons MO
0.45kg Simpsons Choc
0.225kg Simpsons Crystal mix (50/125/50 Pale/Med/Dark)
0.1kg Wey Acidulated

2g CaSo4 & 3.5g CaCl into Mash & boil each, plus 0.8g CaSO4 & 1.3g CaCl into sparge
BIAB Mash with 24L, Sparge with 11L
Mash at: 55/67/72/78 for 5/65/10/5
Boil for 90min

25g Northern Brewer @ 60min
14g Fuggles @ 60min
14g EKG @ 10min
1/2 tsp Yeast Nutrient & 1/2 Whirlfloc tablet @ 10mins

Whirlpooled for 30mins, then through plate chiller to 24°C

Pitched rinsed Nottingham yeast slurry.
Fermenting at 16°C (aiming for ~17-18°C)

 

[yum beer]

And how'd it go, thinking a brown porter is next on my to brew list.

Trying the first bottle tomorrow.....13 days in the bottle, it may not be carbed yet but it certainly was chocolately when I bottled it.
Will report after having a go at one tomorrow.