What are you brewing II ?

[Ross]

Using up some of my NZ hops in this one tomorrow...
The hopburst mix is 5gms each of following - NZ Sty Goldings, Hallertau Aroma, Super Alpha, Sticklebract, NZ Cacade, B Saaz, Green bullet, Nelson sauvin & Southern Cross.

New World Pale Ale
Type: All Grain
Date: 28/03/2007
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse Efficiency: 82.0

Ingredients

Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 71.4 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 14.3 %
0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 7.1 %
0.50 kg Caramunich II (Weyermann) (124.1 EBC) Grain 7.1 %
45.00 gm NZ Hop Burst mix [9.20%] (20 min) Hops 21.2 IBU
45.00 gm NZ Hop Burst mix [9.20%] (15 min) Hops 17.4 IBU
45.00 gm NZ Hop Burst mix [9.20%] (10 min) Hops 12.7 IBU
45.00 gm NZ Hop Burst mix [9.20%] (5 min) Hops 7.0 IBU
90.00 gm NZ Hop Burst mix [9.20%] (Dry Hop 5 days) Hops -
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs American Ale (Safale #056) Yeast-Ale

Est Original Gravity: 1.066 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 58.3 IBU Calories: 0 cal/l
Est Color: 20.8 EBC

Cheers Ross

Just kegged this one tonight & the fears i had after tasting early samples from the fermenter are vanquished - This is one lovely beer, the flavour is amazing :chug:

Finally getting to brew tomorrow - A Bitter & a columbus Summer Ale...

cheers Ross

 

[brendanos]

Brewing again as soon as I get some money in my bank account.

Thinking about an English Bitter ASAP, then Ash's Mash Paddle Porter to put on a 1007 cake. Then to start thinking about some stronger beers to put onto those cakes...

 

[brendanos]

I mean this in the least hostile way possible, but why would you call that a Pale Ale rather than an Amber Ale, Ross?

 

[Ross]

I mean this in the least hostile way possible, but why would you call that a Pale Ale rather than an Amber Ale, Ross?

Call it what you like - But it's mid range colour wise for a pale ale & tastes like one B)

Edit: It just creeps into the amber specs as well, so yes, you could call it one...


cheers Ross

 

[Steve]

Half way through the mash of AndrewQLDs Bosuns Best Bitter:

http://www.aussiehomebrewer.com/forum/inde...&recipe=145


...and yes i am sick....honest boss ....but never sick enough to brew :beer:

Cheers
Steve

 

[randyrob]

Half way through the mash of AndrewQLDs Bosuns Best Bitter:

http://www.aussiehomebrewer.com/forum/inde...&recipe=145
...and yes i am sick....honest boss ....but never sick enough to brew :beer:

Cheers
Steve

hahaha lol... brave man posting that!

 

[brendanos]

Ordinary Bitter, towards the top end of guidelines.

15L's at 1.040, 13.2SRM

(All Bairds)

90.3% Maris Otter
3.6% Caramalt
1.8% Crystal
2.2% Pale Choc
1.1% Choc
1.1% Amber

34.3IBU

60mins
-15g EKG
-10g Willamette

20mins
-15g EKG
-5g Styrian Goldings
-5g Willamette

0mins
-7.5g Styrian Goldings

Dry
-7.5g Styrian Goldings

Off to the LHBS for 1318, 1335 or possibly 1968, whichever's freshest/in stock.

 

[Belgrave Brewer]

Hi All,

I've wanted to try brewing an American Amber for a while.

Here's my planned brew for friday. I'm picking up the grains and yeast tomorrow. Any feedback would be appreciated.

American Amber
Selected Style and BJCP Guidelines
10B-American Ale-American Amber Ale

Min OG: 1.045 SG Max OG: 1.060 SG
Min FG: 1.010 SG Max FG: 1.015 SG
Min IBU: 25 IBU Max IBU: 40+ IBU
Min Color: 10.0 SRM Max Color: 17.0 SRM

Recipe Overview
Wort Volume Before Boil: 23.00L
Wort Volume After Boil: 19.00L
Volume Transferred: 19.00L
Water Added To Fermenter: 0.00L
Volume At Pitching: 19.00L
Volume Of Finished Beer: 19.00L
Expected Pre-Boil Gravity: 1.043 SG
Expected OG: 1.050 SG
Expected FG: 1.012 SG
Apparent Attenuation: 74.9 %
Expected ABV: 5.0 %
Expected ABW: 3.9 %
Expected IBU (using Tinseth): 33.4 IBU
Expected Color: 15.1 SRM
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 19 degC

Fermentables
Ingredient Amount % When
Joe White/Maltcraft Traditional Ale 3.36 kg 77.3 % In Mash/Steeped
Weyermann Munich Light 0.56 kg 12.9 % In Mash/Steeped
Joe White/Maltcraft Dark Crystal 0.32 kg 7.4 % In Mash/Steeped
Bairds Pale Chocolate 0.10 kg 2.3 % In Mash/Steeped

Hops
Variety Alpha Amount Form When
US Chinook 10.5 17 g Pelletized Hops 60 Min From End
US Amarillo 8.9 12 g Pelletized Hops 10 Min From End
US Willamette 4.5 20 g Pelletized Hops 5 Min From End

Other Ingredients
Ingredient Amount When
Orange Peel, Sweet 10 g In Boil

Yeast
Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out

Step Type Temperature Duration
Rest at 68 degC 60
Raise to and Mash out at 77 degC 10


I'm not sure on the alpha for the Willamette and Chinook hops yet as I have not used them before, but I'll find out when I pick them up and adjust the amount accordingly.

Thanks,
BB

 

[razz]

Why the orange peel BB ?

 

[Belgrave Brewer]

Why the orange peel BB ?

Just something I wanted to try. I want a bit of the citrus of the peel to come through. Not sure if it will or not, and really not sure how much to use.

BB

 

[razz]

Go for it and don't worry about the style police !

 

[Jye]

Why the orange peel BB ?

and I would scrap the Willamette in place of Amarillo.

Here the AAA I have lined up shortly taken from the Jamil show.

Jamils Amber Ale West Coast Style

Target Specifications
OG 1.067
FG 1.015
66 IBU
16 SRM
6.8% abv

Malt Bill
Light extract 8.75 lb
.7 lb munich malt extract
(OR 12.25 pale malt + 1 lb munich malt mashed @ 152)
1 lb crystal 40
0.5 lb crystal 120
0.5 lb victory malt
3 oz pale chocolate malt (200 lov)

Hop Bill
60 minutes 1.1oz horizon
10 minutes 1 oz cascade + 1 oz centennial
0 minutes 1 oz cascade + 1 oz centennial

Yeast: 001/1056/US-56, ferment at 67F

 

[Belgrave Brewer]

Go for it and don't worry about the style police !

Might get a few turned heads at the idea <_<

If anyone has used sweet orange peel outside Wheat styled beers and has good results, let me know. Is 10g enough 30 mins in boil?

BB

 

[Stuster]

0.5 lb victory malt

It certainly looks a good beer, doesn't it. What are you going to sub for the Victory? Or can you get it? :unsure:

 

[Jye]

It certainly looks a good beer, doesn't it. What are you going to sub for the Victory? Or can you get it? :unsure:

I will probably just use some amber in its place.

 

[Doc]

Just doughed in the Autumn Hop Ale.
Have also split this topic, as 65 pages is getting quite big

Doc

 

[tangent]

i've used orange zest in Ales
whatever quantity you were thinking of using, halve it.
otherwise, when the flavours have mellowed and mingled, the orange will still stick out like a bulldogs youknowwhat.

 

[warrenlw63]

I had a bottle of Badger's Golden Glory the other day. It has Peach Blossom extract added to the finished beer. Loved the smell. Didn't do a lot for the flavour though. :blink:

Warren -

 

[Belgrave Brewer]

i've used orange zest in Ales
whatever quantity you were thinking of using, halve it.
otherwise, when the flavours have mellowed and mingled, the orange will still stick out like a bulldogs youknowwhat.

I was thinking 10g, do you think that is too much for 19L?

BB

 

[tangent]

10g sounds like SFA, but when you weight it out, it's a shite load, especially for 19L
When are you using them, at 5mins, flameout...?
I'd use the zest off about 1/2 a large orange for 19L.
You can always scale up with the next batch but you can't scale back an orange beer, if you get my drift.