What are you brewing II ?

[goatherder]

I did the same thing with mine, 350g of carafa III in the blender... turned it to dust and the schwarz now has a roasty aroma. I think next time I would only use half the amount in the blender <_<

Good to know - I guess it's one of those try-it-and-see when messing with dark grains.

I had my recipe pegged to put 50g of RB in it until I tasted the choc wheat. The choc wheat colour rating was lower than the carafa III but it tastes (and looks) way roastier. I hope I haven't overdone the roast on mine too...

 

[mika]

My first Double brew day tomorrow, could be interesting.
The ol' boy's put a bit of work in to the system and about to put a bunch more with the brewframe, so brewing him up PhilsAle - Aussie Beer, nothing too offensive.
Then as soon as that's in the kettle, the HLT will be heating up more water for a Blonde Ale, this one going in the keg to balance against the Heavily Hopped APA in the next keg. What do we think ?

Late Friday Night Blonde

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

06-B Light Hybrid Beer, Blonde Ale

Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 6.50
Anticipated OG: 1.055 Plato: 13.60
Anticipated SRM: 3.7
Anticipated IBU: 24.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 6.00 L Per Hour
Pre-Boil Wort Size: 33.00 L
Pre-Boil Gravity: 1.040 SG 10.01 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.2 5.80 kg. Weyermann Pilsner Germany 1.038 2
5.4 0.35 kg. Weyermann Munich 1 Germany 1.030 0
5.4 0.35 kg. Weyermann Carapils (Carafoam) Germany 1.037 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Hallertau Northern Brewer Pellet 8.50 22.7 60 min.
15.00 g. Tettnanger Tettnang Pellet 4.50 1.8 10 min.
25.00 g. Tettnanger Tettnang Pellet 4.50 0.0 0 min.


Yeast
-----

??? Maybe an American 1272... I just love last minute changes

 

[Tony]

brewing a Bitter tomorrow.

EKG bitter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 10.10
Anticipated OG: 1.046 Plato: 11.42
Anticipated EBC: 15.0
Anticipated IBU: 36.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
89.1 9.00 kg. IMC Ale Malt Australia 1.038 4
5.9 0.60 kg. TF Crystal UK 1.034 100
4.0 0.40 kg. JWM Wheat Malt Australia 1.040 4
1.0 0.10 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
110.00 g. Goldings - E.K. Pellet 5.00 28.1 45 min.
50.00 g. Goldings - E.K. Pellet 5.00 8.4 20 min.
50.00 g. Goldings - E.K. Pellet 5.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 10 Min.(boil)


Yeast
-----

White Labs WLP005 British Ale




and if i have time i will no chill a porter to throw on the yeast cake.


brown porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 55.00 Wort Size (L): 55.00
Total Grain (kg): 11.30
Anticipated OG: 1.048 Plato: 11.96
Anticipated EBC: 41.7
Anticipated IBU: 25.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
88.5 10.00 kg. IMC Ale Malt Australia 1.038 4
5.3 0.60 kg. TF Crystal UK 1.034 100
4.4 0.50 kg. TF Chocolate Malt UK 1.033 900
1.8 0.20 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
120.00 g. Willamette Pellet 4.30 24.5 45 min.
30.00 g. Willamette Pellet 4.30 1.3 5 min.


Yeast
-----

White Labs WLP005 British Ale

 

[Tony]

I love the smell of Goldings in the morning

 

[oldbugman]

Just doing a Weizen today

50/50 JW ale/JW wheat

16IBU of hallertau @ 60

 

[Weizguy]

A Weizen? Me too!

A sour salty coriander weizen. That'll be a Gose.

Just in the main saccharification rest now, at about 65C.

Will add the salt in the boil.

Looking forward to this one for the NSW Xmas in July case.

Will post the recipe in the recipe section later this evening.
*(Edit - I expect about 13 IBUs from Hallertau Mittelfrueh - 10 IBU, and 3.5 IBU from a late addition of Perle)*
Beerz
Seth

 

[redbeard]

I did an ipa last night with an improvised recipe, to use up some of my older hops. Stir fryed some thai chilli beef noodles in a wok on the burner during the mash Then was 60min boil & clean up by 10pm, in time for the rugby & soccer finals. Pity I fell asleep during the latter's extra time

 

[bconnery]

Not new brewing but I dry hopped the first two AG brews this weekend.

25g First Gold into the Maiden Voyage IPA

25g Nelson Sauvin into the blonde.

Hydrometer samples suggest everything is progressing very very nicely.

 

[DJR]

Busy night - weighed out 6kg of grain for a double APA batch, had troubles with the mill because i adjusted the gap and it wouldn't pull (now my mill is set perfectly just before the point where it no longer pulls grain and crushes every single grain very nicely), ate dinner, lost 3L of strike water because i left the valve open on the MLT, racked one batch and bottled another... anyway i should be finished by 11pm which would be a record for after work brewing!

Brewing up a double batch of D Saaz Pale Ale...

32L, OG 1.058, 46IBU (will dilute each cube by about 20%)

JW Pils/JW Trad Ale 50/50 mix 4.4kg
JW L Munich 1.1kg
JW Light Crystal 300g
Wey Melanoidin 200g
Wey Carapils 200g
Wey Carafa III 20g - colour adjustment
Cane Sugar 700g (add at end of boil)

Mash at 67C 60', sparge at 75C
5g CaCl and 3g MgSO4 added to strike water

Hops

60' - Magnum 13% 17g, Amarillo 9.5% 20g
15' - D Saaz 5.1% 20g, Amarillo 7% 20g
FO - D Saaz 5.1% 65g, Amarillo 7% 5g

Will chuck in a handful of Cascade flowers in the cubes :super:

 

[randyrob]

Thinking of doing this one, Redback Inspired Wheat Beer.
ABV & IBU's are very close but EBC of mine shows much lighter (6.5 vs their 9!)
is it worth doing anything for colour adjustment? any other ideas?

http://www.matildabay.com.au/ourcraft/brew...es_redback.html

Half Wheat

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.00
Anticipated OG: 1.045 Plato: 11.29
Anticipated EBC: 6.5
Anticipated IBU: 17.5
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
50.0 2.50 kg. JWM Export Pilsner Australia 1.037 3
50.0 2.50 kg. JWM Wheat Malt Australia 1.040 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Pride of Ringwood Pellet 10.90 15.6 60 min.
20.00 g. Czech Saaz Pellet 2.50 1.9 15 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale

 

[DJR]

Thinking of doing this one, Redback Inspired Wheat Beer.
ABV & IBU's are very close but EBC of mine shows much lighter (6.5 vs their 9!)
is it worth doing anything for colour adjustment? any other ideas?
-----

White Labs WLP300 Hefeweizen Ale

They probably use Pale rather than Pilsner to get that EBC - you can adjust the colour if you like with a smidgin of black malt but yours will probably be nicer - why not chuck a half kilo of munich in there as well to get a deeper colour and flavour?

 

[DJR]

Busy night - weighed out 6kg of grain for a double APA batch, had troubles with the mill because i adjusted the gap and it wouldn't pull (now my mill is set perfectly just before the point where it no longer pulls grain and crushes every single grain very nicely)

Brewing up a double batch of D Saaz Pale Ale...

Must have done something right last night because i just took one of the cubes out, diluted it with 3L of water and pitched the yeast (tasted and smelt f'in lovely), i hit 90% efficiency!!! I've been getting 82% so far so my crush gap setting change seems to have done the trick....

 

[Stuster]

Hot stuff, DJR. I do find that bigger batches have slightly higher efficiency, probably just the effects of the dead space etc are comparatively less the more you do. I'm sure you're going to like that D Saaz beer. I've made my D Saaz Pale ale and it is a great hop for an APA. :wub:

Busy brewing week for me. Managed to fit in two brew nights already. An altbier and a mild (for the cube as dispenser experiment).

Dusseldorf Altbier

OG 1048
IBU 43
EBC 32

2.6kg W'mann Munich I
1kg JW Export Pilsner
250g W'man Melanoidin
80g Hoepfner Farbmalz

1g MgSO4, 3g CaCO3
40g Spalter (4%) FWH
40g Spalter @ 60, 20g@30

Mashed at 67C for 60 minutes.
Wyeast 1007 German ale

Dark Mild

OG 1038
IBU 24
EBC 28

2.5kg Bairds Maris Otter
150g Bairds Crystal
150g Bairds Pale Chocolate
100g JW Dark Crystal
100g JW Wheat

30g EKG (5.7%) @ 60
15g EKG @ 5

WLP009 Australian Ale

 

[randyrob]

They probably use Pale rather than Pilsner to get that EBC - you can adjust the colour if you like with a smidgin of black malt but yours will probably be nicer - why not chuck a half kilo of munich in there as well to get a deeper colour and flavour?

"You're an Idea's Man DJR" thats exactly what i was waiting for!

Thanks heaps Rob.

 

[Weizguy]

Another Seth Weirdo Beer:

Just started the sparge on my NSW July-mas Gose. Gave it an acid/rehydration rest at 38C and left it for a bit over 24 hours. Then a 66 C saccharification rest for 120 min.

Looks like a stuck sparge already, so I'm gonna try and heat the mash to get the wort flowing again, as well as adding some rice gulls.

Does anyone in the NSW case swap have any qualms about the overnight souring of the beer? It seems quite tangy, but not sour in a nasty way. Speak up before this is locked in as my NSW case beer.

I feel that 75g sea salt should be detectable but not overpowering in the 25 litre batch.
20g of Coriander seed (to be freshly ground by mortar and pestle) will complement the 13 IBUs of bitterness from Perle and Hallertau Mittlefrueh. The 60g of Perle goes in fr the last 15 min of the boil. :super:

I'll try to post the recipe during the boil, and link back here. B)

Beerz
Seth

 

[goatherder]

Another Seth Weirdo Beer:

Just started the sparge on my NSW July-mas Gose. Gave it an acid/rehydration rest at 38C and left it for a bit over 24 hours. Then a 66 C saccharification rest for 120 min.

Looks like a stuck sparge already, so I'm gonna try and heat the mash to get the wort flowing again, as well as adding some rice gulls.

Does anyone in the NSW case swap have any qualms about the overnight souring of the beer? It seems quite tangy, but not sour in a nasty way. Speak up before this is locked in as my NSW case beer.

I feel that 75g sea salt should be detectable but not overpowering in the 25 litre batch.
20g of Coriander seed (to be freshly ground by mortar and pestle) will complement the 13 IBUs of bitterness from Perle and Hallertau Mittlefrueh. The 60g of Perle goes in fr the last 15 min of the boil. :super:

I'll try to post the recipe during the boil, and link back here. B)

Beerz
Seth

No qualms here Les. I am so looking forward to this beer.

 

[Stuster]

Definitely no qualms. Looking forward to it. 75g of salt seems like a lot though. This thread suggests 1oz so 28g. You can test it out in 1L of water I guess, but maybe you already have. Either way, in Seth we trust.

 

[craig maher]

[Does anyone in the NSW case swap have any qualms about the overnight souring of the beer? It seems quite tangy, but not sour in a nasty way. Speak up before this is locked in as my NSW case beer.

I

No worries here either Les - I am making a Roggenier - should be an interesting case

Cheers,

Craig

 

[n00ch]

What am I brewing? Hmm well for the first time in a while I'd like to end up with something thats not infected... 3 brews straight have been infected! I've soaked every bit of plastic/glass I have twice in pink stain remover and an idophor solution and I just can't get wtf is doing it...

15 hours of brewing all turning out to be lawn feed... I'll get a NNL fresh wort kit today and see if I can successfully do that. If not, anyone keen to buy a complete AG setup, various fermenters (possible infection) and a keg setup? :angry:

 

[petesbrew]

Another Seth Weirdo Beer:

Just started the sparge on my NSW July-mas Gose. Gave it an acid/rehydration rest at 38C and left it for a bit over 24 hours. Then a 66 C saccharification rest for 120 min.

Looks like a stuck sparge already, so I'm gonna try and heat the mash to get the wort flowing again, as well as adding some rice gulls.

Does anyone in the NSW case swap have any qualms about the overnight souring of the beer? It seems quite tangy, but not sour in a nasty way. Speak up before this is locked in as my NSW case beer.

I feel that 75g sea salt should be detectable but not overpowering in the 25 litre batch.
20g of Coriander seed (to be freshly ground by mortar and pestle) will complement the 13 IBUs of bitterness from Perle and Hallertau Mittlefrueh. The 60g of Perle goes in fr the last 15 min of the boil. :super:

I'll try to post the recipe during the boil, and link back here. B)

Beerz
Seth

Bring it on, Seth. I just read about this recently in Papazian's book.
Looking forward to trying it, if not making it!