What are you brewing II ?

[reviled]

Brewed up a smoked ale yesterday

2.5kg Weyermann Smoked
1kg Maris Otter
300 grams Carawheat
250 grams CaraMunich II
250 grams Dark Crystal
100 grams Chocolate

60 mins : 20 grams Nugget
20 mins : 20 grams Goldings, 10 grams Fuggles
10 mins : 10 grams Styrian
Flame out : 15 grams Styrian

No chilled, going to pitch some Muntons gold yeast when I get home tonight...

 

[Flex Broker]

Jez and I brewed up our first attempt at a saison about 10 days ago. 7 kg of Weyermann pilsener, 1 kg wheat malt, 0.5 kg rye malt. 20 IBU.

After a week in the fermenter, the beer's already showing some impressive ester characters. Smells like citrus fruit and tutti-fruiti gum. Still sitting at about 1.026 after a week of primary at 26 C, but that's what saison yeast does. I think it's the Wyeast Dupont strain. Really, really impressed with this yeast.

 

[warra48]

Brew day tomorrow, and using up some odds and ends to rationalise some stocks.
Should be roughly in the style of an English Brown Ale.

Smashed Bar Brown Ale
Brew Type: All Grain Date: 5/09/2008
Style: Northern English Brown Ale Brewer: Robert
Batch Size: 23.00 L Assistant Brewer: Elsie the Pug
Boil Volume: 30.5 L Boil Time: 60 min
Brewhouse Efficiency: 80.00 % Equipment: My Equipment
Actual Efficiency: 77.71 %
Taste Rating (50 possible points): 40.0

Ingredients Amount Item Type % or IBU
4400.00 gm Pale Ale (5.9 EBC) Grain 87.34 %
300.00 gm Crystal (220.0 EBC) Grain 5.95 %
200.00 gm Wheat (4.0 EBC) Grain 3.97 %
80.00 gm Chocolate (1200.0 EBC) Grain 1.59 %
58.00 gm Amber (100.0 EBC) Grain 1.15 %
20.00 gm Northern Brewer [6.60 %] (60 min) Hops 14.3 IBU
35.00 gm First Gold [7.90 %] (15 min) Hops 14.8 IBU
25.00 gm First Gold [7.90 %] (0 min) Hops -
1 Pkgs British Ale Yeast (Fermentis #Nottingham) Yeast-Ale

 

[reviled]

This is what ive got planned for my next brew, a tweaked version of Tony's Sheep Shagger, im doing an 18 litre batch with czech saaz instead of NZ saaz and pellets instead of flowers (cos thats all I can get), but all the hops im using are grown in NZ anyway, so its still pretty much gonna be an NZIPA...

5kg Golden Promise
200g Carahell
200g Medium Crystal

60 mins : 12g saaz, 20g Southern Cross
15 mins : 12g Saaz, 8g Southern Cross, 12g Nelson Sauvin, 12g NZ Hallertau
Flame out : 24g Saaz, 24g Nelson Sauvin, 24g Hallertau, 8g Southern Cross

Will probably use US-05 yeast

 

[brendanos]

Currently mashin...

ANHC Commemorative Oktoberfest

2.1kg Kirin Malt (46%)
1.12kg Weyerman Vienna (25%)
1.12kg Weyerman Munich (25%)
180g Weyermann Caramunich I (4%)

Mashed in 10L @ 65C 90mins

60 minute boil
60 mins - 32g Tettnang 4.9% 25.7IBU
20 mins - 15g Hallertau Hersbrucker 2.2% 1.8IBU

Expecting 20L @ 1.051, 27.5IBU

Fermenting with Wyeast 2112 (Cali Lager) @ 15C


And when that one's all wrapped up, I'll kick off a Kolsch, to the effect of:

3.8kg Kirin Malt (96%)
80g Weyerman Vienna (2%)
80g Weyerman Munich (2%)

Mashed in 10L @ 65C 90mins

90 minute boil
60 mins - 15g Tettnang 4.9%, 30g Hallertau Hersbrucker 2.2%

Expecting 18L @ 1.048, 25.5IBU

Fermenting with Wyeast 2575 (Kolsch II) @ 15C


Possibly the two lightest beers I've ever brewed, and definately the closest I've come brewing lagers!

 

[ohitsbrad]

Boiling now:

NZ red ale

25L
OG 1.067
IBU 67
SRM 16
6.6% ABV

6.4kg maris otter (80%)
500g Bairds pale crystal (6.3%)
500g Weyermann munich I (6.3%)
250g Bairds dark crystal (3.1%)
250g Weyermann caraamber (3.1%)
100g Bairds pale chocolate (1.3%)

Mash at 67deg.

24g Pacific Jade (60min) 43 IBU
45g Nelson Sauvin (10min) 14 IBU
45g Sticklebract (5min) 10 IBU
45g Riwaka (0min)

Wyeast 1056 (3.5L starter) ferment at 18deg.

 

[Screwtop]

Bright and early tomorrow morning, house APA big fav here,

Style: American Pale Ale

24.00 L
Boil: 90 Minutes
OG: 1.045 SG
Color: 5.1 SRM
IBU: 35.4 IBU

Amount Item Type % or IBU
3.35 kg Pale Malt, Galaxy (Barrett Burston) (1.7 Grain 77.08 %
0.90 kg Pilsner Malt (Weyermann) (2.0 SRM) Grain 20.83 %
0.09 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 2.08 %
5.00 gm Simcoe [13.00 %] (60 min) Hops 7.1 IBU
15.00 gm Centennial [9.40 %] (60 min) Hops 15.4 IBU
15.00 gm Amarillo Gold [8.40 %] (20 min) Hops 8.4 IBU
15.00 gm Cascade [5.50 %] (15 min) Hops 4.5 IBU
0.50 tbsp 5.2 PH Stabiliser (Mash 60.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Cooking Salt (Boil 60.0 min) Misc
1 Pkgs American Ale Yeast (Fermentis #US - 56) [Yeast-Ale


APA Mash
Step Time Name Description Step Temp
60 min Saccharification ReAdd 14.01 L of water at 80.0 C 66.0 C
10 min Mash Out Heat to 77.0 C over 15 min 77.0 C

 

[Tony]

What difference do you find the salt makes screwy?

 

[Screwtop]

What difference do you find the salt makes screwy?

Mum used to cut the shank off of a lamb roast and so did I untill someone asked me why, so I asked mum. She didn't know why she did it, just that Nan used to do it so we asked Nan - "because I only had a small baking dish" she said.

Pretty much because it was in the recipe Tony :lol:

 

[Jye]

What difference do you find the salt makes screwy?

It adds some chloride to emphasis the maltiness.

Screwy have you tried this recipe with calcium sulphate in place of the salt? It would suit the style better and help to bring out the hops... which in my eyes the recipe is lacking for an APA

 

[Screwtop]

It adds some chloride to emphasis the maltiness.

Screwy have you tried this recipe with calcium sulphate in place of the salt? It would suit the style better and help to bring out the hops... which in my eyes the recipe is lacking for and APA

Thanks Jye, it's my housie and I love it as is. Maybe I could run it through a randall for you if you were to visit :lol:

 

[Jye]

Thanks Jye, it's my housie and I love it as is.

Awe common.... you know you want to try the calcium sulphate, live a little :lol:

 

[Screwtop]

Awe common.... you know you want to try the calcium sulphate, live a little :lol:

Used to use it but don't anymore, don't think my water needs it. I'm sure you'll begin to have flashbacks one day Jye, all those hops can't be good for you

 

[reviled]

Fantastic brew weekend :lol: Gotta love fathers day!

I did Tony's sheep shagger on saturday, and put this up yesterday, bourbon Porter courtesy of screwtop B)

5.2kg Aussie Pale

1.2kg Munich

500 grams Amber

500 grams Caramalt

500 grams Chocolate

120 grams Medium Crystal

130 grams CaraMunich II
200grams Carafa I

60 mins : 40 grams Nugget

Secondary : 300mls Bourbon, 1 tsp Vanilla essence, 1 coffee shot.

Im going to pitch yeast on this bad boy tonight and take OG reading... But ive got a good feeling about this one

 

[white.grant]

Fantastic brew weekend :lol: Gotta love fathers day!

Yep, the best present is time

I brewed a dunkelweizen post lunch

Recipe: Dunkelweizen
Brewer: Grant
Asst Brewer:
Style: Dunkelweizen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.96 L
Estimated OG: 1.057 SG
Estimated Color: 10.1 SRM
Estimated IBU: 11.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.13 kg Wheat Malt, Ger (2.0 SRM) Grain 56.60 %
1.20 kg Munich Malt (9.0 SRM) Grain 21.70 %
1.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 18.08 %
0.20 kg Caraaroma (130.0 SRM) Grain 3.62 %
28.30 gm Hallertauer Mittelfrueh [4.00 %] (60 min)Hops 11.7 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.53 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 14.42 L of water at 79.0 C 70.0 C

Going to drop it on the yeast cake of a hefeweizen on Thursday.

cheers

Grant

 

[white.grant]

I have the day off so have just mashed in a Weizenbock, this will get pitched on the yeast of the dunkelweizen.

My mashtun has never been so full.

Recipe: Whyzenbock?
Brewer: Grant
Asst Brewer:
Style: Weizenbock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.96 L
Estimated OG: 1.088 SG
Estimated Color: 13.5 SRM
Estimated IBU: 22.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.53 kg Wheat Malt, Ger (2.0 SRM) Grain 53.11 %
2.30 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 26.96 %
1.00 kg Munich Malt (9.0 SRM) Grain 11.72 %
0.30 kg Caraaroma (130.0 SRM) Grain 3.52 %
0.30 kg Vienna Malt (3.5 SRM) Grain 3.52 %
0.10 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1.17 %
45.00 gm Hallertauer [5.70 %] (90 min) Hops 22.8 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 8.53 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 22.26 L of water at 73.5 C 67.0 C

 

[matti]

Going to max out my 36L mashtun Friday.
I might dough in with 3-3.5L/Kg to leave space for mash out.


North2South APA

A ProMash Recipe Report

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

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (kg): 6.82
Anticipated OG: 1.054 Plato: 13.33
Anticipated SRM: 7.2
Anticipated IBU: 42.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 35.29 L
Pre-Boil Gravity: 1.046 SG 11.41 Plato

Formulas Used
-------------

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 3 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
77.5 5.28 kg. Pale Malt(2-row) Great Britain 1.042 3
15.5 1.06 kg. Weyermann Pilsner Germany 1.008 2
3.5 0.24 kg. JWM Crystal 140 Australia 1.002 74
3.5 0.24 kg. JWM Wheat Malt Australia 1.002 2

Extract represented as SG.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.09 g. Wye Northdown Pellet 6.80 25.6 60 min.
17.09 g. Cascade Pellet 5.95 5.6 30 min.
22.09 g. Amarillo Gold Pellet 9.00 7.2 20 min.
22.09 g. Amarillo Gold Pellet 9.00 4.3 10 min.
15.00 g. Amarillo Gold Pellet 9.00 0.0 Dry Hop


Yeast
-----
S-05


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 6.82
Water Qts: 30.90 - Before Additional Infusions
Water L: 29.24 - Before Additional Infusions

L Water Per kg Grain: 4.29 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 75
Mash-out Rest Temp : 15 Time: 10
Sparge Temp : 76 Time: ??? batch / fly


Total Mash Volume L: 33.79 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

Time to check and prepare for the morning

 

[lagers44]

Looks good Matti , i'd like to try it when it done been wanting to do one of those for a while now.

Are you sure you want to use so much of your $140 / kg Amarillo in one hit ? :lol:

Lagers

 

[kabooby]

Looks good Matti , i'd like to try it when it done been wanting to do one of those for a while now.

Are you sure you want to use so much of your $140 / kg Amarillo in one hit ? :lol:

Lagers

Wouldn't want to drop any

recipe looks good. I am also thinking of making another APA soon. A nice schooner of fresh LCPA the other week has got me interested in APA's again

When are you going to brew yours Lagers. We will have to do a comparison

Kabooby

 

[lagers44]

When are you going to brew yours Lagers. We will have to do a comparison

Kabooby

I think it'll be some time off yet i've got a few cubes banking up + still some Pils & Munich malts but no Ale malt so that purchase will be a few months away at least.

I definately wont be using amarillo even though i would have liked to but i've got a load of cascade to use + i want to research some more recipies & try some more examples first. Maybe closer to xmas time

Lagers