What Are You Brewing - 2014

[Tahoose]

sickie? it's sunday isn't it?

your a brewing machine mate, I'm sure you'll sort it out.

 

[indica86]

Made this yesterday...


Recipe: WhySon
Style: Saison

Recipe Specifications
————————–
Boil Size: 30.00 l
Post Boil Volume: 25.04 l
Estimated OG: 1.062 SG
Estimated Color: 15.6 EBC
Estimated IBU: 29.4 IBUs

Ingredients:
————

4.50 kg Pale Malt (Barrett Burston) (3.9 EBC)
1.00 kg Wheat, Torrified (3.3 EBC)
0.50 kg Special Roast (Briess) (98.5 EBC)
0.50 kg Corn Sugar (Dextrose) (0.0 EBC)
10.00 g Citra - Boil 60.0 min Hop
10.00 g Experimental Pine Fruit - Boil Hop
10.00 g Experimental Grapefruit - Boil Hop
10.00 g Experimental Grapefruit - Steep Hop
10.00 g Experimental Pine Fruit - Steep Hop
Belle Saison yeast
————————————

Tasted sensational out of the hydro tube.

Making this now...

Recipe: Don't Mention the War

Style: American Wheat
————————–
Estimated OG: 1.046 SG
Estimated Color: 11.7 EBC
Estimated IBU: 32.3 IBUs

Ingredients:
————

2.00 kg Pale Malt (Barrett Burston) (3.9 EBC)
2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC)
1.00 kg Munich II (Weyermann) (16.7 EBC)
0.20 kg Caramel/Crystal Malt - 40L (78.8 EBC)
15.00 g Citra - Boil 60.0 min
20.00 g Cascade - Steep/Whirlpool
15.00 g Citra - Steep/Whirlpool
15.00 g El Dorado - Steep/Whirlpool
1.0 pkg German Ale/Kolsch (White Labs #WLP029)

————————————————————————————-

 

[Steve]

A Dusseldorf Alt was made this morning.

 

[indica86]

Recipe: Red n Hairy
Brewer: Ben 10
Asst Brewer: Hairy
Style: American IPA

————————–

Estimated OG: 1.063 SG
Actual OG: 1.066
Estimated Color: 24.1 EBC
Estimated IBU: 66.9 IBUs

Ingredients:
————

5.30 kg Pale Malt (Barrett Burston) (3.9 EBC)
1.00 kg Munich I (Weyermann) (14.0 EBC)
0.25 kg Caraaroma (Weyermann) (350.7 EBC)
15.00 g Citra - First Wort 60.0 min
15.00 g Experimental Grapefruit - Boil
20.00 g Experimental Grapefruit - Steep
20.00 g Experimental Pine Fruit - Steep
20.00 g Jarrylo - Steep
20.00 g Experimental Grapefruit - Dry Hop
20.00 g Experimental Pine Fruit - Dry Hop
20.00 g Jarrylo - Dry Hop 0.0 Days Hop

————————————————————————————-

I'll probably use WLP029. Really like that yeast, and I have it here. That or WLP009.

 

[Tahoose]

Love a low stress brew day, even managed a nap and dinner. 30mins left on the boil.

Smurto's TTLL Clone (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 7.2 (EBC): 14.2
Bitterness (IBU): 33.4 (Average - No Chill Adjusted)

96.2% JW Trad Ale Malt
3.8% Dark Crystal

1.4 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)
1 g/L East Kent Golding (4.7% Alpha) @ 20 Minutes (Boil) Cube Hop
1 g/L Styrian Golding (4.4% Alpha) @ 0 Days (Dry Hop)
0.1 g/L Polyclar @ 10 Minutes (Boil)

Single step Infusion at 66°C for 120 Minutes. Boil for 60 Minutes

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

 

[Kumamoto_Ken]

Mashing Warra48's 'Try Again Hefeweizen' at the moment, will use WLP300.

My first attempt at the style, really looking forward to how it turns out.

 

[warra48]

Put this one down yesterday.
I thought is was only brew No.99 for me, but a better look through BS2 reveals it is in fact brew No.100.

Recipe: 100 AIPA
Brewer: Robert
Style: American IPA
Boil Size: 35.00 l at SG 1.050
Batch Size (fermenter): 25.00 l into the fermentor
Estimated IBU: 56.0 IBUs
Actual Mash Efficiency: 97.4 % after 90 minutes mash at 67ºC
Boil Time: 90 Minutes
OG - 1.067

2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
6000.0 g Perle (5.9 EBC) Grain 2 96.3 %
200.0 g Caramunich I (Weyermann) (100.5 EBC) Grain 3 3.2 %
30.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 4 0.5 %
25.0 g Millenium [13.50 %] - First Wort 75.0 mi Hop 5 37.3 IBUs
20.0 g Cascade [6.20 %] - Boil 10.0 min Hop 6 4.3 IBUs
10.0 g Chinook [12.30 %] - Boil 10.0 min Hop 7 4.3 IBUs
10.0 g Perle [7.00 %] - Boil 10.0 min Hop 8 2.4 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 9 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 10 -
30.0 g Citra [13.40 %] - Boil 5.0 min Hop 11 7.7 IBUs
½ jar harvested from previous batch Northwest Ale (Wyeast Labs #1332) [124.2 Yeast 12 -
25.0 g Chinook [12.30 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
25.0 g Citra [14.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs

 

[waggastew]

Put this one down yesterday.
I thought is was only brew No.99 for me, but a better look through BS2 reveals it is in fact brew No.100.
Recipe: 100 AIPA
Brewer: Robert
Style: American IPA
Boil Size: 35.00 l at SG 1.050
Batch Size (fermenter): 25.00 l into the fermentor
Estimated IBU: 56.0 IBUs
Actual Mash Efficiency: 97.4 % after 90 minutes mash at 67ºC
Boil Time: 90 Minutes
OG - 1.067

2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
6000.0 g Perle (5.9 EBC) Grain 2 96.3 %
200.0 g Caramunich I (Weyermann) (100.5 EBC) Grain 3 3.2 %
30.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 4 0.5 %
25.0 g Millenium [13.50 %] - First Wort 75.0 mi Hop 5 37.3 IBUs
20.0 g Cascade [6.20 %] - Boil 10.0 min Hop 6 4.3 IBUs
10.0 g Chinook [12.30 %] - Boil 10.0 min Hop 7 4.3 IBUs
10.0 g Perle [7.00 %] - Boil 10.0 min Hop 8 2.4 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 9 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 10 -
30.0 g Citra [13.40 %] - Boil 5.0 min Hop 11 7.7 IBUs
½ jar harvested from previous batch Northwest Ale (Wyeast Labs #1332) [124.2 Yeast 12 -
25.0 g Chinook [12.30 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
25.0 g Citra [14.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs

Congrats on the ton Warra!

 

[Weizguy]

Maibock

Brew Type: Extract Date: 30/8/2014
Style: Mailbock/Helles Bock Brewer: Seth
Batch Size: 18.00 L Assistant Brewer: nil
Boil Volume: 25.59 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: 50 litre keggle


Ingredients Amount Item Type % or IBU

4.00 kg Weyermann Maibock Extract (25.0 EBC) Extract 100.0 %
27.00 gm Hallertauer [5.50%] (60 min) Hops 24.7 IBU
1 Pkgs Bavarian Lager (Wyeast Labs #2206) [cake from a 25litre Vienna lagerl] Yeast-Lager

 

[Dan Pratt]

Golden Ale 6

OG 1.042
IBU 18

60% Golden Promise Ale
40% Wheat

Mashed at 64c for 60mins

60min boil

Combo hops at 5mins

19g each of Galaxy, Citra & Simcoe

Fermentis US05 @ 18c

Dry hopped with the same combo.

 

[jyo]

Mashing Warra48's 'Try Again Hefeweizen' at the moment, will use WLP300.

My first attempt at the style, really looking forward to how it turns out.

It's a really solid recipe.

 

[Kumamoto_Ken]

It's a really solid recipe.

Simple Saaz Blonde is next on the list. All the ingredients are lined up.

 

[going down a hill]

I made my second Alt beer today, I tweaked my first recipe by having a higher % of pilsner than Munich and Vienna that were in the last beer. I really liked the last brew but wanted more of the crisp cracker flavour you get from pilsner and I put in 8-9 more IBU's in there. In the fulness of time.....

Dusseldorf Altbier
Dusseldorf Altbier

Recipe Specs
----------------
Batch Size (L): 26.0
Total Grain (kg): 6.300
Total Hops (g): 90.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 15.0 (EBC): 29.6
Bitterness (IBU): 48.6 (Average)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 90

Grain Bill
----------------
3.700 kg Pilsner (58.73%)
1.200 kg Munich I (19.05%)
0.800 kg Vienna (12.7%)
0.500 kg Caramunich II (7.94%)
0.100 kg Carafa II malt (1.59%)

Hop Bill
----------------
30.0 g Horizon Pellet (10.9% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
30.0 g Select Pellet (4.9% Alpha) @ 30 Minutes (Boil) (1.2 g/L)
30.0 g Select Pellet (4.9% Alpha) @ 10 Minutes (Boil) (1.2 g/L)

Misc Bill
----------------
7.0 g Calcium Chloride @ 60 Minutes (Mash)
7.0 g Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
1.0 g Irish Moss @ 10 Minutes (Boil)
3.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 64°C for 95 Minutes.
Fermented at 14°C with Wyeast 1007 - German Ale

Notes
----------------

Step Target Temp (C) Infusion Needed Hold at Temp in Mins
1. 55c 15.75 Liters @ 62.4 (C) 10
2. 64c 4.6 Liters @ boiling 45
3. 72c 6.5 Liters @ boiling 30
4. 78c 8 Liters @ boiling 10

All steps went well, didnt have enough water for the last step so had to turn on the urn to get to 78, added Carafa ii during this step.

semi stuck mash in the bag. Took a bit more work to get the liquor out of the bag when transferring to sparge pot.

Brew day complete, all went well except I forgot to take a gravity reading, will check for OG at fermenting .


Recipe Generated with BrewMate

My 666th post, sacralicious!

 

[Weizguy]

Bottling the Passionfruit lager today.

Ingredients:
1 can Morgans Canadian blonde/ lager
1 small can Coles passionfruit pulp
pulp scooped from from 5 large passionfruit (dry fruiting?) - applied after 2 weeks ferment (for 1 week)
2 litre Cal lager W2112 yeast culture
1 kilo white sugar (cheapest Aldi brand, but any cheap white sugar will suffice - hahaha)

After racking, only 20 litres remains. Dosed with 125g white sugar for priming.

Now to kick off the Maibock...

BTW... Respect

 

[Blind Dog]

this w/e:

3 english bitters (playing with recipes) and a DSGA bits and pieces (all the left over grain and hops)

 

[Spiesy]

Hoppy American Amber, inspiration taken from Bertus Brewery.

 

[jyo]

Simple Saaz Blonde is next on the list. All the ingredients are lined up.

If you can, throw some Wyeast Belgian Ardennes at this...absolutely smashing. Otherwise, Good old notto @ 1or so is great.

 

[BlueMutt]

This sounds good. Might give it a try, been looking around for an IPA recipie to brew, I don't have a good understanding of hop combo's flavours, but simcoe and centennial seem to be a popular choice.

Just having a glass of this IPA, very happy with the result. The next cube is going into the fermenter tomorrow, as this batch won't last long.

 

[BlueMutt]

so many IPAs! haha. nice.

i've drunk/brewed way too many recently. am getting back into more malt-forward beers for a wee bit

having said that, Nick, i'd be very keen to try it if you bring it to the next meeting haha. looks awesome

I like to have two styles on tap at once, atm it's ESB and IPA, nice change.

 

[Dan Pratt]

hey pratty, looks good mate.

can i ask you what's the justification for your mash schedule?

I have been mashing at a certain temp for either a dry, medium or full bodied beer depending on style and required finish to the beer, that range was from 64c - 70c and for 60-90mins.

Talking with my LHBS ( Marks Home Brew ) and looking through Braukiser and reading a couple of pages of The Beer Alamanac it talks about mashing during the PEAK and having a BM with such control I can try these out ( this is the first beer with this mash profile )

Those peaks are the Beta Peak @ 62c and the Alpha Peak @ 72c ( there are about 1/2 a dozen more of them but these are the 2 main ones ) - my understanding which is open for correction is that mashing at 66c gets a little from column B (beta) and a little from column A (alpha) so to speak.

I also found on the Speidel website that they also use the Peaks for mashing for various styles and for various times depending on style.

You can see these on this link. http://www.speidels-braumeister.de/brewing-recipes.html

Im not completely certain how the finished beer will be but Im sure to be able to notice a difference as Ive been mashing for so long at one temp between 64 & 70 for a number of years now.

Hope that makes sense.

Hi Fletcher,

Just a follow up on the mash at 62c/40m and the 72c/20m well......its dry and thin from the sample I tasted when transfered to the keg on saturday ( will be tasting carbinated version tonight ) will confirm that mouthfeel/result tonight.

The target FG from BS2.0 was 1.012 which would give me a 5.5% Pale ale.......it fermented down to 1.007 ( checked it twice ) and that made it a 6.3% pale ale. Lucky I had the hops to 45ibu so with some luck it will be ok.