What are you Brewing 2016?

[Danscraftbeer]

Pils 40lt.

My first real attempt at something somewhat authentic.

7.2kg Pilsner (Wehermann) = 90.6%
0.6kg Toffee Malt = 7.6% (I just didn't want straight Pilsner)
0.14 Acidulated = 1.8%
Mashed for medium body. PH = 5.3.

22lt Mash Water profile I made at 20% of the Dortmund German profile. I only wanted subtle salt additions.
Gypsum 0.5g
Epsom 2.3g
Calcium Chloride 0.82
Baking Soda 1.6g
Chalk 2.0g
Sparge water filtered with no additions PH = 6.

32g Magnum 90min = 24IBU
70g Hallertauer Mittlefrueh 30min = 8.8IBU
40g Hallertauer Mittlefrueh 5 min = 1.3 IBU
90g Hallertauer Mittlefrueh whirl at 80c = 0 IBU

Whirfloc @15min

3 packs Saflager W-34/70 stir plated in 1.038 wort for 24 hours at 11c. Brew fermented at 11c with Diacetyl rest.
Pressure ferment at ~8psi. Finings in secondary kegs.

OG = 1.048
FG = 1.011
IBU = 34.5
EBC = 7.4
ABV = 5%

 

[fletcher]

Ginger Warmer. 21lt

1200g Ginger Root. (Smashed/pulverised with a meat tenderising Hammer in a plastic bag so it doesn't fly everywhere)
Then pressure cooked in 4 lt water with 1 tsp salt. Pureed. All added to the boil @ 5 min.

Grains:
2.5kg Marris Otter - 71.4%
0.75kg Crystal Malt - 21.4%
Mashed high at~ 69c for residual sweetness

Boil: slowly for um something like 300 minutes :unsure: ( distractions)

Ginger pulp added @ 5min
5g Fresh cracked Coriander seed @ 5min
2 lemons juice and rind @ 2min
5 Orange Habanero chilli deseeded @ 2min
Double handful of Fresh picked basil @ flame out.

cubed immediately with 250g boiled Raw Sugar

US-05 yeast

OG = 1.040
FG = ? hopefully at 1.010
ABV = ? ~ 3.9%
Color = 26.1 EBC

Kegged

I've done this before but non Alcoholic. I nearly regret the Basil addition in pre ferment wort taste test but the smell from the airlock is much better. The ginger is the forefront. The herbs will dissipate. The Chilli puts back the zing you lose from boiling the ginger. I think I got this right... B)

mate, that's bloody awesome.

 

[manticle]

Pils 40lt.

My first real attempt at something somewhat authentic.

7.2kg Pilsner (Wehermann) = 90.6%
0.6kg Toffee Malt = 7.6% (I just didn't want straight Pilsner)
0.14 Acidulated = 1.8%
Mashed for medium body. PH = 5.3.

22lt Mash Water profile I made at 20% of the Dortmund German profile. I only wanted subtle salt additions.
Gypsum 0.5g
Epsom 2.3g
Calcium Chloride 0.82
Baking Soda 1.6g
Chalk 2.0g
Sparge water filtered with no additions PH = 6.

32g Magnum 90min = 24IBU
70g Hallertauer Mittlefrueh 30min = 8.8IBU
40g Hallertauer Mittlefrueh 5 min = 1.3 IBU
90g Hallertauer Mittlefrueh whirl at 80c = 0 IBU

Whirfloc @15min

3 packs Saflager W-34/70 stir plated in 1.038 wort for 24 hours at 11c. Brew fermented at 11c with Diacetyl rest.
Pressure ferment at ~8psi. Finings in secondary kegs.

OG = 1.048
FG = 1.011
IBU = 34.5
EBC = 7.4
ABV = 5%

Recipe looks ok but why are you adding carbonates to this?

Considering you've gone to some effort to acidify the mash, why add stuff back in that is designed (reasonably ineffectually) to have the opposite effect?

 

[timmi9191]

Id guess for sodium levels and carbonate levels to replicate the dortmund water profile..

 

[Danscraftbeer]

Yep. :lol: as timmi said. Its only a tiny bit I thought. 20% of that profile for the mash water only. Mash PH was spot on.

Edit: maybe it is a waste of time trying to replicate their process but otherwise i'm basically back to a near zero water profile. :unsure:

So the finished water profile value is close to this.
PPM
Ca = 25
Mg = 2.5
Na = 7
SO4 = 28
Cl = 10
HCO3 = 55
A soft water really.
(Shrugs) who knows. Just experimenting here B)

 

[manticle]

If it's the dortmunder water profile in beersmith or whatever, I'd ignore it.
There is good evidence that German brewers long ago started modifying water to exclude carbonates and that historic dortmunders are brewed with water low in minerals.

Might not be a lot -it's just that you're adding 1 ingredient that has one effect and another that has the opposite.

 

[timmi9191]

Werent the germans prohibited from modifying water?

 

[manticle]

Depends how.
Prohibited from adding (in some parts of the country) but there are other techniques for water softening and those deutsch brewers is pretty smarts.

 

[timmi9191]

Isnt that why they created acudulated malt. As that was the only way they could alter mash ph as altering water chemistry was forbidden?

 

[Danscraftbeer]

This water chemistry is on my mind at the same time I'm thinking the only important thing is balance from now on. PH balance but with a small but broad spectrum of minerals you get in ground water. A dilution of ground water or not?
I like the concept of those purity laws. Its like certified Organic.

 

[Yob]

I be brewin tmoz.. I be makin a wort, base bittered to 30IBU.

will either be 4 cubes of pales or IPA's.. depends on my mood and desire to run a 5V reiterated beast or... just brew... regardless, each cube will be individually hopped.. er.. with a passion...

could go either way.. either way it's gunna be fun

*side note.. swmbo is takin the lids away for 4 days... drop to airport > get brew on + few beers and live like it's 1999 bitches...

ended up on 3 cubes of IPA. Mosaic Chinook, Simcoe Mosaic and Equinox Mosaic.. are you detecting a theme?

I woosed out of adding some midight wheat in the last 20, was too busy drinking to pay attention...

mashed 63 with a stick thermo in at 0.2 variation from steeled mash tun and STC controller.. I'll take that.. also noticed a strike temp of 63 ended in an initial strike temp of 59.8.. just as a nice to know, usually I run it in from 52 and use the hex... I had the luxury of time today and squandered it in pale/IPA/Droids RIS / my RIS.. Bandicoots RIS.. er.. and Pirate life IPA..

fookin sue me

 

[Danwood]

*Yawn* "Time to get up, I suppose"

"Gosh, I'm feeling really litigious this morning ! Who can I take to court ?"

 

[manticle]

Isnt that why they created acudulated malt. As that was the only way they could alter mash ph as altering water chemistry was forbidden?

Acidulated malt, sour mashing and precipitation of unwanted minerals are 3 ways.
The law simply forbids ingredients other than water, malted barley, hops (yeast when they realised its importance).

 

[mofox1]

ESB day today. Knocking out a 23L and 2 x 16L cubes.

ESB
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 57.0
Total Grain (kg): 10.859
Total Hops (g): 154.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.90 %
Colour (SRM): 14.9 (EBC): 29.4
Bitterness (IBU): 40.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
10.099 kg Pearl Malt (Thomas Fawcett Floor Malted) (93%)
0.380 kg Carabohemian Malt (3.5%)
0.217 kg Caraaroma (2%)
0.163 kg Black Malt (1.5%)

Hop Bill
----------------
57.0 g Challenger Pellet (8.3% Alpha) @ 60 Minutes (Boil) (1 g/L)
20.0 g East Kent Golding Pellet (5.7% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
20.0 g Challenger Pellet (8.3% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
57.0 g East Kent Golding Pellet (5.7% Alpha) @ 0 Minutes (Boil) (1 g/L)

Misc Bill
----------------
3.0 g Whirlfloc Tablet @ 5 Minutes (Boil)
9.5 g Yeast Nutrient @ 5 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 19°C with WLP005 - British Ale

Looking forward to this... on tap ESB ran out a few weeks ago.

 

[Dan Pratt]

Winters Coming Dunkelweizen 3

OG 1045
FG 1008
ABV 4.9%
IBU 15
EBC 32
Vol 20L
Eff 70% (brewhouse)

51% Wheat
30% Munich
10% Vienna
6% Carawheat
2% Chocolate Wheat Malt

Mashed - 43/20m, 55/20m, 64/30m, 74/15m

60 Min Boil - Magnum @ 60m = 15ibu

Fermented @ 20c

Grain to glass 7days h34r:

 

[Judanero]

What yeast you going to use Pratty? About to do a run of dark beers, and have all those grains on hand...

 

[Grainer]

I should connect my Brewing computer to the net so I can upload more recipes !

did a chocolate milkshake porter..

 

[Judanero]

I should connect my Brewing computer to the net so I can upload more recipes !

did a chocolate milkshake porter..

That sounds delicious. Please do.

 

[Grainer]

That sounds delicious. Please do.

Done.. It smelt..Freaking AMAZEBALLS!

 

[Grainer]

Recipe: Chocolate milk shake porter
Brewer: Grainer
Asst Brewer:
Style: English Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 54.88 l
Post Boil Volume: 48.88 l
Batch Size (fermenter): 45.00 l
Bottling Volume: 44.50 l
Estimated OG: 1.066 SG
Estimated Color: 73.9 EBC
Estimated IBU: 37.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
8.20 kg Pearl (5.0 EBC) Grain 2 68.2 %
1.38 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 3 11.5 %
0.55 kg Chocolate Wheat Malt (788.0 EBC) Grain 4 4.6 %
0.50 kg Oats, Golden Naked (Simpsons) (19.7 EBC) Grain 5 4.2 %
0.30 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 6 2.5 %
0.23 kg Gladfield Light Chocolate Malt (900.0 EB Grain 7 1.9 %
0.12 kg Black (Patent) Malt (985.0 EBC) Grain 8 1.0 %
0.12 kg Carapils (Briess) (3.0 EBC) Grain 9 1.0 %
0.61 kg Milk Sugar (Lactose) (0.0 EBC) Sugar 10 5.1 %
40.00 g Chinook [13.00 %] - Boil 60.0 min Hop 11 35.2 IBUs
25.93 g Tettnang [4.50 %] - Boil 20.0 min Hop 12 2.7 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 13 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 12.03 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 31.76 l of water at 75.3 C 68 C 45 min
Mash 70C 20 mins
Mash Out Add 11.90 l of water at 95.8 C 75.6 C 10 min

Sparge: Fly sparge with 24.65 l water at 75.6 C
Notes:
------
Add black malt at mashout
Add 300g of Hursheys Cocoa Chocolate at Whirlpool.
3L starter of Yeast
Secondary ferment 400g cocoa nibs shattered (vodka sterilise/extract 3 days) add all and sit for 2 weeks.
Add 1/2 vanilla bean to secondary (vodka soaked 2 days)

Comments:
Should end up being a thick and sweet milk chocolate beer that screams out chocolate milk shake.. I will be perfecting this recipe over time to get it just right! It will become a standard issue in the brew house I think.


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