What are you Brewing 2016?
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Weizguy
Barley Bomber
Public servants in DHS (Centrelink, Medicare) on strike today due to lack of wage rise in the last 2 years. New negotiations are trying to shave (or axe) conditions for no real wage gain (CPI or less), and no compensation for missed wage increases.
Based on this, today I am making a Strike Ale, as a private citizen and certainly not as a full-time public servant in the 25th year of service...
Hang on.... I may have divined why I make beer.
(Teninch Sessionbier) - Strike day brew
Brew Type: All Grain Date: 21/03/2016
Style: Standard/Ordinary Bitter
Brewer: Seth
Batch Size: 45.00 L
Boil Volume: 54.81 L Boil Time: 90 min
Brewhouse Efficiency: 90.0 % Equipment: Techni-Ice 75 litre mas tun and 78 litre SSkettle
Ingredients Amount Item Type % or IBU
5.96 kg Pale Malt, Perle (8.0 EBC) Grain 93.4 %
0.42 kg Crystal Malt - Medium (Thomas Fawcett) (145.0 EBC) Grain 6.6 %
54.00 gm Fuggles [5.60%] (90 min) Hops 20.1 IBU
29.00 gm Goldings, East Kent [4.60%] (90 min) Hops 8.9 IBU
18.00 gm Goldings, East Kent [4.60%] (15 min) Hops 1.5 IBU
0.41 tsp Calcium Chloride (Mash 0.0 min) Misc
0.41 tsp Epsom Salts (MgSO4) (Mash 60.0 min) Misc
0.41 oz Gypsum (Mash 60.0 min) Misc
5.00 items Brew Brite (Boil 5.0 min) Misc
2 Pkgs West Yorkshire (Wyeast Labs #1469) [Starter 1000 ml] [Cultured] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.040 SG (1.032-1.040 SG)
Estimated Final Gravity: 1.010 SG (1.007-1.011 SG)
Estimated Color: 14.5 EBC (7.9-27.6 EBC)
Bitterness: 30.4 IBU (25.0-35.0 IBU) Alpha Acid Units: 1.5 AAU
Estimated Alcohol by Volume: 3.9 %
Actual Calories: 368 cal/l
Mash Profile Name: Single Infusion, Full Body Mash Tun Weight: 4.00 kg
Mash Grain Weight: 6.38 kg Mash PH: 5.4 PH
Grain Temperature: 27.0 C Sparge Temperature: 75.6 C
Sparge Water: 35.55 L Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 16.65 L of water at 79.4 C 70.0 C 90 min
Mash Out Add 10.00 L of water at 86.6 C 75.6 C 10 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Volumes: 2.0 (0.8-2.2 vols)
Estimated Priming Weight: 254.9 gm Temperature at Packaging: 18
Notes
Adjusted for 90% efficieincy and decrease O.G. back to session strength (1.040-ish).
Increased the mash time to 90 min, where original recipe states 45. Boil time also extended to 90 min (for Brit ale malt)
Based on this, today I am making a Strike Ale, as a private citizen and certainly not as a full-time public servant in the 25th year of service...
Hang on.... I may have divined why I make beer.
(Teninch Sessionbier) - Strike day brew
Brew Type: All Grain Date: 21/03/2016
Style: Standard/Ordinary Bitter
Brewer: Seth
Batch Size: 45.00 L
Boil Volume: 54.81 L Boil Time: 90 min
Brewhouse Efficiency: 90.0 % Equipment: Techni-Ice 75 litre mas tun and 78 litre SSkettle
Ingredients Amount Item Type % or IBU
5.96 kg Pale Malt, Perle (8.0 EBC) Grain 93.4 %
0.42 kg Crystal Malt - Medium (Thomas Fawcett) (145.0 EBC) Grain 6.6 %
54.00 gm Fuggles [5.60%] (90 min) Hops 20.1 IBU
29.00 gm Goldings, East Kent [4.60%] (90 min) Hops 8.9 IBU
18.00 gm Goldings, East Kent [4.60%] (15 min) Hops 1.5 IBU
0.41 tsp Calcium Chloride (Mash 0.0 min) Misc
0.41 tsp Epsom Salts (MgSO4) (Mash 60.0 min) Misc
0.41 oz Gypsum (Mash 60.0 min) Misc
5.00 items Brew Brite (Boil 5.0 min) Misc
2 Pkgs West Yorkshire (Wyeast Labs #1469) [Starter 1000 ml] [Cultured] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.040 SG (1.032-1.040 SG)
Estimated Final Gravity: 1.010 SG (1.007-1.011 SG)
Estimated Color: 14.5 EBC (7.9-27.6 EBC)
Bitterness: 30.4 IBU (25.0-35.0 IBU) Alpha Acid Units: 1.5 AAU
Estimated Alcohol by Volume: 3.9 %
Actual Calories: 368 cal/l
Mash Profile Name: Single Infusion, Full Body Mash Tun Weight: 4.00 kg
Mash Grain Weight: 6.38 kg Mash PH: 5.4 PH
Grain Temperature: 27.0 C Sparge Temperature: 75.6 C
Sparge Water: 35.55 L Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 16.65 L of water at 79.4 C 70.0 C 90 min
Mash Out Add 10.00 L of water at 86.6 C 75.6 C 10 min
Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Volumes: 2.0 (0.8-2.2 vols)
Estimated Priming Weight: 254.9 gm Temperature at Packaging: 18
Notes
Adjusted for 90% efficieincy and decrease O.G. back to session strength (1.040-ish).
Increased the mash time to 90 min, where original recipe states 45. Boil time also extended to 90 min (for Brit ale malt)
Coodgee
Well-Known Member
Brewed this one up on the weekend. Trying out a new experimental hop. Described as dank and bold. sounded like a good partner for Citra. 2 hour mash @ 65 and 2 hour boil because of the pils malt. Should be a big beer @ 6.6% and 64 IBU. Pitched 2 cups of yeast slurry from a recent brew. Got a mash PH of 5.4.
Jerry's IPA
Jerry's IPA
Code:
Batch Size (fermenter): 23.00 l
Estimated OG: 1.063 SG
Estimated Color: 14.0 EBC
Estimated IBU: 63.7 IBUs
Brewhouse Efficiency: 74.70 %
Est Mash Efficiency: 81.2 %
Boil Time: 120 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
22.60 l Distilled Water Water 1 -
22.00 l Distilled Water Water 2 -
15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
5.30 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 4 84.1 %
0.60 kg Munich Malt (14.5 EBC) Grain 5 9.5 %
0.30 kg Caramel/Crystal Malt - 60L (90.0 EBC) Grain 6 4.8 %
0.10 kg Acid Malt (5.9 EBC) Grain 7 1.6 %
50.00 g Crosby Experimental Hop #6 [10.30 %] - Hop 8 30.2 IBUs
20.00 g Galaxy [14.00 %] - Boil 20.0 min Hop 9 14.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 10 -
40.00 g Citra [13.20 %] - Boil 10.0 min Hop 11 18.6 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -
50.00 g Citra [12.00 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs
20.00 g Crosby Experimental Hop #6 [10.30 %] - Hop 14 0.0 IBUs
droid
somewhere on the slippery slope with a beer in han
don't think i'll be doing all the decoctions as per below
Title: czech this #2
Brew Method: All Grain
Style Name: Czech Premium Pale Lager
STATS:
Original Gravity: 1.053
Final Gravity: 1.014
ABV (standard): 5.21%
IBU (tinseth): 36.23
SRM (morey): 4.57
FERMENTABLES:
5 kg - Gladfield Light Lager Malt (100%)
HOPS:
10 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 19.08
40 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 20 min, IBU: 10.78
40 g - Saaz, Type: Pellet, AA: 3.5, Use: Whirlpool for 0 min at 95 °C, IBU: 6.36
MASH GUIDELINES:
1) Temperature, Temp: 38 C, Time: 30 min, Amount: 15 L
2) Decoction, Temp: 65 C, Time: 10 min, Amount: 5 L
3) Decoction, Temp: 72 C, Time: 10 min, Amount: 5 L
4) Decoction, Temp: 100 C, Time: 10 min, Amount: 5 L
5) Decoction, Temp: 65 C, Time: 10 min, Amount: 15 L
6) Decoction, Temp: 72 C, Time: 10 min, Amount: 5 L
7) Decoction, Temp: 100 C, Time: 10 min, Amount: 5 L
8) Decoction, Temp: 72 C, Time: 10 min, Amount: 15 L
9) Decoction, Temp: 100 C, Time: 5 min, Amount: 5 L
10) Sparge, Temp: 77 C, Time: 20 min, Amount: 30 L
Wyeast - Czech Pils 2278
Starter: Yes
Fermentation Temp: 9 C
Title: czech this #2
Brew Method: All Grain
Style Name: Czech Premium Pale Lager
STATS:
Original Gravity: 1.053
Final Gravity: 1.014
ABV (standard): 5.21%
IBU (tinseth): 36.23
SRM (morey): 4.57
FERMENTABLES:
5 kg - Gladfield Light Lager Malt (100%)
HOPS:
10 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 19.08
40 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 20 min, IBU: 10.78
40 g - Saaz, Type: Pellet, AA: 3.5, Use: Whirlpool for 0 min at 95 °C, IBU: 6.36
MASH GUIDELINES:
1) Temperature, Temp: 38 C, Time: 30 min, Amount: 15 L
2) Decoction, Temp: 65 C, Time: 10 min, Amount: 5 L
3) Decoction, Temp: 72 C, Time: 10 min, Amount: 5 L
4) Decoction, Temp: 100 C, Time: 10 min, Amount: 5 L
5) Decoction, Temp: 65 C, Time: 10 min, Amount: 15 L
6) Decoction, Temp: 72 C, Time: 10 min, Amount: 5 L
7) Decoction, Temp: 100 C, Time: 10 min, Amount: 5 L
8) Decoction, Temp: 72 C, Time: 10 min, Amount: 15 L
9) Decoction, Temp: 100 C, Time: 5 min, Amount: 5 L
10) Sparge, Temp: 77 C, Time: 20 min, Amount: 30 L
Wyeast - Czech Pils 2278
Starter: Yes
Fermentation Temp: 9 C
droid
somewhere on the slippery slope with a beer in han
^have ended up with a drop in efficiency the last two batches...but this isn't the place to discuss it, carry on
Weizguy
Barley Bomber
new thread, new thread, new thread...droid said:
Kingy
Well-Known Member
- Joined
- 21/10/06
- Messages
- 1,628
- Reaction score
- 552
Was planning on doing my first and 2nd quad batch (2x92litres) this weekend of my favorite cheap keg filler recipes over Easter untill I stripped the shitty plastic pump head during a pull down. Geez I hope the replacement staino one turns up in time before Easter.
Rocker1986
Well-Known Member
I'll be brewing this on up on Friday, my first Bo Pils for a number of months, so I'm looking forward to having it on tap again once it's ready.
25 litre batch, no-chilled, no hop adjustments made. 75% Brewhouse Efficiency.
36L strike water (distilled water)
0.48 g Epsom Salt (MgSO4) (Mash) Water Agent 2 -
0.43 g Chalk (Mash) Water Agent 3 -
0.38 g Baking Soda (Mash) Water Agent 4 -
0.35 g Calcium Chloride (Mash) Water Agent 5 -
Grains
4.750 kg Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 6 94.7 %
0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %
0.100 kg Acid Malt (5.9 EBC) Grain 8 2.0 %
0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %
Hops
50.00 g Saaz (3.03 %) - First Wort 90.0 min Hop 10 18.7 IBUs
50.00 g Saaz (3.03 %) - Boil 80.0 min Hop 11 16.7 IBUs
50.00 g Saaz (3.03 %) - Boil 15.0 min Hop 12 7.9 IBUs
Harvested Wyeast 2001 Urquell Lager yeast, fermented at 10C for 5-6 days, allowed to free-rise to 18C and held until day 14-15 before a two week ‘lagering’ period at 0C.
The Stats
Est Original Gravity: 1.0472 SG
Est Final Gravity: 1.0090 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 43.3 IBUs
Est Color: 9.5 EBC
Hochkurz mash schedule, first rest at 62C for 40 minutes, ramped to 70/71C for 30-40 minutes, then 78C mash-out for 10 minutes. In Beersmith I have to use a light body mash schedule to get it to predict the FG more accurately as the previous batches all finished around 1.008-1.010, but using that schedule in Beersmith it predicts more like 1.014-1.015.
90 minute boil.
25 litre batch, no-chilled, no hop adjustments made. 75% Brewhouse Efficiency.
36L strike water (distilled water)
0.48 g Epsom Salt (MgSO4) (Mash) Water Agent 2 -
0.43 g Chalk (Mash) Water Agent 3 -
0.38 g Baking Soda (Mash) Water Agent 4 -
0.35 g Calcium Chloride (Mash) Water Agent 5 -
Grains
4.750 kg Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 6 94.7 %
0.160 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 3.2 %
0.100 kg Acid Malt (5.9 EBC) Grain 8 2.0 %
0.007 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 9 0.1 %
Hops
50.00 g Saaz (3.03 %) - First Wort 90.0 min Hop 10 18.7 IBUs
50.00 g Saaz (3.03 %) - Boil 80.0 min Hop 11 16.7 IBUs
50.00 g Saaz (3.03 %) - Boil 15.0 min Hop 12 7.9 IBUs
Harvested Wyeast 2001 Urquell Lager yeast, fermented at 10C for 5-6 days, allowed to free-rise to 18C and held until day 14-15 before a two week ‘lagering’ period at 0C.
The Stats
Est Original Gravity: 1.0472 SG
Est Final Gravity: 1.0090 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 43.3 IBUs
Est Color: 9.5 EBC
Hochkurz mash schedule, first rest at 62C for 40 minutes, ramped to 70/71C for 30-40 minutes, then 78C mash-out for 10 minutes. In Beersmith I have to use a light body mash schedule to get it to predict the FG more accurately as the previous batches all finished around 1.008-1.010, but using that schedule in Beersmith it predicts more like 1.014-1.015.
90 minute boil.
mofox1
Wubba lubba dub dub!
Awesome! Got some of that in the freezer, thinking IPA single hop for this one, or maybe partnered with Cascade + Amarillo.Coodgee said:
Keep me posted
Cervantes
Well-Known Member
Not having brewed since October due to a heavy work load, I felt it was time to catch up with a treble batch brew day.........
Golden Ale
Brew Method: Braumeister
Style Name: American Pale Ale
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.033
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.047
Final Gravity: 1.008
ABV (standard): 5.07%
IBU (tinseth): 32.41
SRM (daniels): 11.2
FERMENTABLES:
2.5 kg - German - Pilsner (58.1%)
0.5 kg - United Kingdom - Munich (11.6%)
0.8 kg - German - Wheat Malt (18.6%)
0.5 kg - Belgian - CaraMunich (11.6%)
HOPS:
20 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 20.75
20 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 7.52
20 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 4.14
MASH GUIDELINES:
1) Temperature, Temp: 38 C, Time: 10 min, Amount: 30 L, Mash In
2) Temperature, Temp: 66 C, Time: 60 min, Beta Amylase
3) Temperature, Temp: 71 C, Time: 20 min, Alpha Amylase
4) Temperature, Temp: 77 C, Time: 15 min, Mash Out
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Pitch Rate: 0.75 (M cells / ml / deg P)
Belgian Wit
Brew Method: Braumeister
Style Name: Dry Mead
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.032
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.046
Final Gravity: 1.012
ABV (standard): 4.37%
IBU (tinseth): 15.66
SRM (ebcmorey): 6.81
FERMENTABLES:
2 kg - German - Wheat Malt (47.1%)
2 kg - American - Pale 2-Row (47.1%)
0.25 kg - Rolled Oats (5.9%)
HOPS:
30 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 15.66
MASH GUIDELINES:
1) Temperature, Temp: 38 C, Time: 10 min, Amount: 30 L, Mash In
2) Temperature, Temp: 67 C, Time: 60 min, Beta Amylase
3) Temperature, Temp: 71 C, Time: 20 min, Alpha Amylase
4) Temperature, Temp: 77 C, Time: 15 min, Mash Out
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Water Agt, Use: Boil
5 g - Ground Coriander, Time: 5 min, Type: Spice, Use: Boil
2 tsp - Mixed Citrus Peel, Time: 5 min, Type: Other, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
Brown Porter
Brew Method: Braumeister
Style Name: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.037
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.052
Final Gravity: 1.014
ABV (standard): 4.99%
IBU (tinseth): 27.87
SRM (ebcmorey): 50.35
FERMENTABLES:
3.75 kg - United Kingdom - Maris Otter Pale (78.9%)
0.5 kg - United Kingdom - Munich (10.5%)
0.3 kg - United Kingdom - Chocolate (6.3%)
0.1 kg - United Kingdom - Crystal 60L (2.1%)
0.1 kg - German - Wheat Malt (2.1%)
HOPS:
30 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 17.99
20 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 6.39
20 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Whirlpool for 0 min at °C
MASH GUIDELINES:
1) Temperature, Temp: 38 C, Time: 10 min, Amount: 30 L, Mash In
2) Temperature, Temp: 67 C, Time: 60 min, Amount: 0 L, Beta Amylase
3) Temperature, Temp: 70 C, Time: 20 min, Amount: 0 L, Alpha Amylase
4) Temperature, Temp: 77 C, Time: 10 min, Amount: 0 L, Mash Out
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
Pitch Rate: 0.75 (M cells / ml / deg P)
Golden Ale
Brew Method: Braumeister
Style Name: American Pale Ale
Boil Time: 75 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.033
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.047
Final Gravity: 1.008
ABV (standard): 5.07%
IBU (tinseth): 32.41
SRM (daniels): 11.2
FERMENTABLES:
2.5 kg - German - Pilsner (58.1%)
0.5 kg - United Kingdom - Munich (11.6%)
0.8 kg - German - Wheat Malt (18.6%)
0.5 kg - Belgian - CaraMunich (11.6%)
HOPS:
20 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 20.75
20 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 7.52
20 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 4.14
MASH GUIDELINES:
1) Temperature, Temp: 38 C, Time: 10 min, Amount: 30 L, Mash In
2) Temperature, Temp: 66 C, Time: 60 min, Beta Amylase
3) Temperature, Temp: 71 C, Time: 20 min, Alpha Amylase
4) Temperature, Temp: 77 C, Time: 15 min, Mash Out
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Pitch Rate: 0.75 (M cells / ml / deg P)
Belgian Wit
Brew Method: Braumeister
Style Name: Dry Mead
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.032
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.046
Final Gravity: 1.012
ABV (standard): 4.37%
IBU (tinseth): 15.66
SRM (ebcmorey): 6.81
FERMENTABLES:
2 kg - German - Wheat Malt (47.1%)
2 kg - American - Pale 2-Row (47.1%)
0.25 kg - Rolled Oats (5.9%)
HOPS:
30 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 15.66
MASH GUIDELINES:
1) Temperature, Temp: 38 C, Time: 10 min, Amount: 30 L, Mash In
2) Temperature, Temp: 67 C, Time: 60 min, Beta Amylase
3) Temperature, Temp: 71 C, Time: 20 min, Alpha Amylase
4) Temperature, Temp: 77 C, Time: 15 min, Mash Out
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Water Agt, Use: Boil
5 g - Ground Coriander, Time: 5 min, Type: Spice, Use: Boil
2 tsp - Mixed Citrus Peel, Time: 5 min, Type: Other, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
Brown Porter
Brew Method: Braumeister
Style Name: Brown Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.037
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.052
Final Gravity: 1.014
ABV (standard): 4.99%
IBU (tinseth): 27.87
SRM (ebcmorey): 50.35
FERMENTABLES:
3.75 kg - United Kingdom - Maris Otter Pale (78.9%)
0.5 kg - United Kingdom - Munich (10.5%)
0.3 kg - United Kingdom - Chocolate (6.3%)
0.1 kg - United Kingdom - Crystal 60L (2.1%)
0.1 kg - German - Wheat Malt (2.1%)
HOPS:
30 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 17.99
20 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 6.39
20 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Whirlpool for 0 min at °C
MASH GUIDELINES:
1) Temperature, Temp: 38 C, Time: 10 min, Amount: 30 L, Mash In
2) Temperature, Temp: 67 C, Time: 60 min, Amount: 0 L, Beta Amylase
3) Temperature, Temp: 70 C, Time: 20 min, Amount: 0 L, Alpha Amylase
4) Temperature, Temp: 77 C, Time: 10 min, Amount: 0 L, Mash Out
OTHER INGREDIENTS:
1 each - Whirfloc, Time: 10 min, Type: Water Agt, Use: Boil
YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
Pitch Rate: 0.75 (M cells / ml / deg P)
Kingy
Well-Known Member
- Joined
- 21/10/06
- Messages
- 1,628
- Reaction score
- 552
Just about to mash in my first 92litre batch.
Kiss
Coopers pale clone V6
62°c for 90mins
Double batch sparge to mash out.
BB ale 18kg
BB wheat 0.7kg
POR at 60min 28ibu
Total cost for ingredients $82 delivered.
92 litre batch
(9litres in a carton)
total cartons qty = 10+
Total cost per carton $8.30 + running costs.
Gotta love that.
Kiss
Coopers pale clone V6
62°c for 90mins
Double batch sparge to mash out.
BB ale 18kg
BB wheat 0.7kg
POR at 60min 28ibu
Total cost for ingredients $82 delivered.
92 litre batch
(9litres in a carton)
total cartons qty = 10+
Total cost per carton $8.30 + running costs.
Gotta love that.
Dan Pratt
Well-Known Member
- Joined
- 28/1/10
- Messages
- 3,279
- Reaction score
- 1,274
Planning this beer for Easter Monday and no chilled, will be fermenting onto a US05 yeast cake slurry approx 1lt @ 22c
OG 1052
FG 1.013
IBU 31
ABV 5.2%
EBC 65
Mashed @ 68c for 60mins
70% Golden Promise ( Maris Otter from bulk buy not ready yet )
10% Munich
5% Chocolate Malt
5% Medium Crystal
4% Flaked Oats
3% Dark Crystal
3% Black Patent
60min Boil
Chinook @ 60mins = 27ibu
Chinook Cube = 4ibu
After primary ferment is complete, I will transfer to secondary onto the Cocoa and Vanilla Beans
150g - Cocoa Nibs ( yet to purchase )
2 x Vanilla Bean - sliced, scrapped and diced.
Probably end up being the Case Swap beer for the NSW Mid year B)
OG 1052
FG 1.013
IBU 31
ABV 5.2%
EBC 65
Mashed @ 68c for 60mins
70% Golden Promise ( Maris Otter from bulk buy not ready yet )
10% Munich
5% Chocolate Malt
5% Medium Crystal
4% Flaked Oats
3% Dark Crystal
3% Black Patent
60min Boil
Chinook @ 60mins = 27ibu
Chinook Cube = 4ibu
After primary ferment is complete, I will transfer to secondary onto the Cocoa and Vanilla Beans
150g - Cocoa Nibs ( yet to purchase )
2 x Vanilla Bean - sliced, scrapped and diced.
Probably end up being the Case Swap beer for the NSW Mid year B)
manticle
Standing up for the Aussie Bottler
Belgian quad
6kg dingemans pils.
1kg pale wheat
250 spec b
200 dex to boil
Touch of biscuit and aromatic.
Steps, decoction, 3hr boil, hallertauer mit and styrians to about 27 ibu. Possibly a few ground, toasted coriander seeds from one of my plants.
D2 syrup in stages post ferment, 1762 in a very big starter (possibly a small dubbel will be done tomorrow or monday and used to grow the yeast) and as much age ad I can cope with. Hopefully 12-18 months in glass demijohn under the house.
6kg dingemans pils.
1kg pale wheat
250 spec b
200 dex to boil
Touch of biscuit and aromatic.
Steps, decoction, 3hr boil, hallertauer mit and styrians to about 27 ibu. Possibly a few ground, toasted coriander seeds from one of my plants.
D2 syrup in stages post ferment, 1762 in a very big starter (possibly a small dubbel will be done tomorrow or monday and used to grow the yeast) and as much age ad I can cope with. Hopefully 12-18 months in glass demijohn under the house.
fraser_john
Go Pies
Decided to start brewing some mid strengths after having a JS Constable on draught, it was lovely, so starting with this hack of Smurtos Light Amber.
Code:
03-26-2016 Light Amber
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 4.13
Anticipated OG: 1.037 Plato: 9.19
Anticipated SRM: 17.9
Anticipated IBU: 20.2
Brewhouse Efficiency: 65 % (no sparge)
Wort Boil Time: 60 Minutes
Actual OG: 1.039 Plato: 10.23
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
53.3 2.20 kg. Weyermann Munich I Germany 1.038 8
29.1 1.20 kg. Pale Malt(2-row) Great Britain 1.038 3
9.7 0.40 kg. Weyermann Pale Wheat Germany 1.038 2
6.1 0.25 kg. Weyermann Caraaroma Germany 1.034 178
1.9 0.08 kg. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Cascade Pellet 5.75 7.4 60 min.
30.00 g. Cascade Pellet 5.50 12.8 20 min.
20.00 g. Cascade Pellet 5.00 0.0 0 min.
15.00 g. Galaxy Pellet 13.00 0.0 0 min.
Yeast
-----
2 x BRY-97manticle
Standing up for the Aussie Bottler
@rocker - why the carbonate additions for a czech pils?
verysupple
Supremely mediocre brewer
- Joined
- 23/9/12
- Messages
- 1,057
- Reaction score
- 268
Good question. Also, if those really are <0.5 g in to 36 L then it's hardly worth doing anyway. If it's supposed to be g/L then that shed loads.manticle said:
VP Brewing
Well-Known Member
- Joined
- 11/5/10
- Messages
- 365
- Reaction score
- 267
Just finished a 46L batch of Black IPA.
45% Pils
40% Marris Otter
4% Midnight Wheat
2% Carafa 1
5% Crystal 60L
4% Dextrose
50g Centennial at 10 min
50g Motueka at 10 min
50g Centennial, 50g Motueka, 25g Chinook per cube.
Dry hopping with 50g Centennial and Motueka in each fermenter.
Us-05 slurry.
OG 1.075
45% Pils
40% Marris Otter
4% Midnight Wheat
2% Carafa 1
5% Crystal 60L
4% Dextrose
50g Centennial at 10 min
50g Motueka at 10 min
50g Centennial, 50g Motueka, 25g Chinook per cube.
Dry hopping with 50g Centennial and Motueka in each fermenter.
Us-05 slurry.
OG 1.075
fletcher
bibo ergo sum
- Joined
- 19/8/12
- Messages
- 1,824
- Reaction score
- 632
really excited for this monday because after reading a proverbial sh!tload of information, i'm finally diving in and adjusting the water and mash ph for my brews. decided on an ipa to see the difference high sulphates make to it.
cal 133
mag 18
sod 25
sul 304
chl 57
bicarb 18
80 pale
10 munich
5 crystal
5 wheat
1.055-1.010
galena and galaxy to 61 ibu and 4g/l dry
us-05 at 17c
:icon_drool2: sexytime.
cal 133
mag 18
sod 25
sul 304
chl 57
bicarb 18
80 pale
10 munich
5 crystal
5 wheat
1.055-1.010
galena and galaxy to 61 ibu and 4g/l dry
us-05 at 17c
:icon_drool2: sexytime.
Danscraftbeer
Well-Known Member
Smokey Oak Stout. 2nd version. A winter warmer. Not a simple brew.
To be oaked in keg with the cheat: (20g Oak chips pressure can cooked with 100ml Jack Daniels).
No smoked malt this time (I thought I had some but dont).
Another cheat for the smokeyness. 10ml Liquid smoke in the mash. After all the procces it should have the same effect (in theory).
20lt brew.
6.85kg total grain.
75% Efficiency
OG = 1.073
FG = 1.015??? or maybe lower
IBU = 58. Bitterness Ratio = 0.8 IBU/SG
Color = 77 EBC
ABV = 7.5 - 8.5%
5.5kg Marris Otter - 80.3%
0.5kg Flaked Barley - 7.3%
0.45kg Midnight Wheat - 6.6%
0.3kg Dark Crystal - 4.4%
0.1kg Acid Malt = 1.5%
10ml Liquid smoke
Mash PH = 5.2
Mashed at 65c. Sat in esky for um? 2 to 3 hours? declining to 59c? with 23lt Melbourne tap water, boiled, unfiltered: Adjusted to (Dublin Water Profile) with Beersmith software.
(shrugs) I felt geeky. Allegedly famouse for dry stouts.
0.4g Gypsum
1.7g Epsom salts
0.3g Calcium Chloride
0.9g Baking Soda
4.5g Chalk
Water PH = 8.1.
Multiple batch sparges with filtered tap water at 75c. PH = 6.4
Pre boil was oops! 38lt. Last run was still at 1.016. Boiled down to 35lt mark and add hops.
36g Warrior 13% AA. 90 minutes.
10g Warrior flame out. Im tempted to add a tad of liquid smoke at the end of the boil only becuse its been hard to detect in past brews.
Yeast - 1pkt M07 Mangrove Jacks. (diverse neutral yeast. Stir plate starter for 8 hours).
I'll have to get the new bottle o2 injection system with a stainless steal air stone into this wort. First time will be interesting.
To be kegged (with can of whisky oak chips) and on tap until its a nice blend and then bottled for consumption over a year type of thing. :drinks:
To be oaked in keg with the cheat: (20g Oak chips pressure can cooked with 100ml Jack Daniels).
No smoked malt this time (I thought I had some but dont).
Another cheat for the smokeyness. 10ml Liquid smoke in the mash. After all the procces it should have the same effect (in theory).
20lt brew.
6.85kg total grain.
75% Efficiency
OG = 1.073
FG = 1.015??? or maybe lower
IBU = 58. Bitterness Ratio = 0.8 IBU/SG
Color = 77 EBC
ABV = 7.5 - 8.5%
5.5kg Marris Otter - 80.3%
0.5kg Flaked Barley - 7.3%
0.45kg Midnight Wheat - 6.6%
0.3kg Dark Crystal - 4.4%
0.1kg Acid Malt = 1.5%
10ml Liquid smoke
Mash PH = 5.2
Mashed at 65c. Sat in esky for um? 2 to 3 hours? declining to 59c? with 23lt Melbourne tap water, boiled, unfiltered: Adjusted to (Dublin Water Profile) with Beersmith software.
(shrugs) I felt geeky. Allegedly famouse for dry stouts.
0.4g Gypsum
1.7g Epsom salts
0.3g Calcium Chloride
0.9g Baking Soda
4.5g Chalk
Water PH = 8.1.
Multiple batch sparges with filtered tap water at 75c. PH = 6.4
Pre boil was oops! 38lt. Last run was still at 1.016. Boiled down to 35lt mark and add hops.
36g Warrior 13% AA. 90 minutes.
10g Warrior flame out. Im tempted to add a tad of liquid smoke at the end of the boil only becuse its been hard to detect in past brews.
Yeast - 1pkt M07 Mangrove Jacks. (diverse neutral yeast. Stir plate starter for 8 hours).
I'll have to get the new bottle o2 injection system with a stainless steal air stone into this wort. First time will be interesting.
To be kegged (with can of whisky oak chips) and on tap until its a nice blend and then bottled for consumption over a year type of thing. :drinks:
shacked
I like beer
- Joined
- 7/5/14
- Messages
- 2,139
- Reaction score
- 341
Rebrewing my Northdown Bitter today. I have some medium toast oak dominos left over, so might boil them up and add to the cube.
Summer SOB Rebrew (Special/Best/Premium Bitter)
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 4.26 %
Colour (SRM): 10.1 (EBC): 19.9
Bitterness (IBU): 31.5 (Average - No Chill Adjusted)
90.26% Maris Otter Malt
4.1% Crystal 60
3.59% Demerara Sugar
2.05% Caraaroma
0.8 g/L Northdown (8.1% Alpha) @ 60 Minutes (Boil)
0.5 g/L Northdown (8.1% Alpha) @ 10 Minutes (Boil)
0.7 g/L Northdown (8.1% Alpha) @ 0 Minutes (Boil)
0.3 g/L Calcium Chloride @ 60 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 60 Minutes (Mash)
0.3 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes
Fermented at 19°C with WLP002 - English Ale
Summer SOB Rebrew (Special/Best/Premium Bitter)
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 4.26 %
Colour (SRM): 10.1 (EBC): 19.9
Bitterness (IBU): 31.5 (Average - No Chill Adjusted)
90.26% Maris Otter Malt
4.1% Crystal 60
3.59% Demerara Sugar
2.05% Caraaroma
0.8 g/L Northdown (8.1% Alpha) @ 60 Minutes (Boil)
0.5 g/L Northdown (8.1% Alpha) @ 10 Minutes (Boil)
0.7 g/L Northdown (8.1% Alpha) @ 0 Minutes (Boil)
0.3 g/L Calcium Chloride @ 60 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 60 Minutes (Mash)
0.3 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes
Fermented at 19°C with WLP002 - English Ale
- Status
