What are you brewing II ?

[bindi]

About to start boiling this mash.
should get 22-23L in the cube.

4.00 kg Pale Malt
1.00 kg Munich I
0.50 kg Oats, Flaked
0.50 kg Vienna Malt
25.00 gm Northern Brewer [9.40 %] (60 min) Hops 21.4 IBU
40.00 gm Saaz [4.00 %] (15 min) Hops 7.2 IBU
0.37 kg Sugars

Will feed to this yeast if I can't aquire some 3787 Trappist
1 Pkgs Bire de Garde (Wyeast #3725) Yeast-Ale

 

[Stuster]

I was going to do an American wheat, but the wheat ran out so I subbed in some rye instead. Perhaps too hoppy for Jye but should be nice for summer. My first try with this yeast but have tried a few beers made with it and it should work with this style being a lowish flocculator.


Recipe: Hoppy Ryzer
Brewer: Stuart Upton

Style: American Wheat or Rye Beer

Batch Size: 20.00 L
Boil Size: 24.51 L
Estimated OG: 1.047 SG
Estimated Color: 9.7 EBC
Estimated IBU: 25.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 48.19 %
1.40 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 33.73 %
0.60 kg Rye Malt (Weyermann) (5.9 EBC) Grain 14.46 %
0.09 kg Carared (Weyermann) (47.3 EBC) Grain 2.17 %
0.06 kg Caramunich II (Weyermann) (124.1 EBC) Grain 1.45 %
20.00 gm Pacific Hallertau [6.90 %] (75 min) (FirsHops 14.9 IBU
5.00 gm Nelson Sauvin [11.90 %] (15 min) Hops 3.8 IBU
12.00 gm Pacific Hallertau [6.90 %] (15 min) Hops 4.7 IBU
5.00 gm Riwaka (D Saaz) [5.60 %] (15 min) Hops 1.8 IBU
12.00 gm Pacific Hallertau [6.90 %] (0 min) Hops -
5.00 gm Riwaka (D Saaz) [5.60 %] (0 min) Hops -
5.00 gm Nelson Sauvin [11.90 %] (0 min) Hops -
1 Pkgs East Coast Ale (White Labs #WLP008) Yeast-Ale

 

[bradsbrew]

Hellbent (Munich) Helles

Type: All Grain
Batch Size: 25.0 L
Boil Size: 34.00 L Asst Brewer:
Boil Time: 90

Ingredients

3.90 kg Bohemian Pilsener
1.10 kg Carared
0.50 kg Carapils
6.00 g Northern Brewer 6.2% AA @ 90min
15.0 g Hallertau Mittlefreuh 3.2% AA @ 30 min
15.0 g Hallertau Mittlefreuh 3.2% AA @ 0 min

Acid rest @ 38C for 15 min
Protein rest @ 50C for 30 min
Step to 65C for 35 min
Step to 69C for 30 min
Mashout @ 77C
Sparge @ 77C

3L starter of Wyeast 2124 @ 10C for 3 weeks, rack to secondary at 10C for 2 weeks, then 1 week at 16C for diacetyl rest
Lager for 6 weeks @ 0C

Hey Schooey how did this one turn out. Just done one very similar on

 

[white.grant]

I've just mashed in on the Belgian blonde I'm contributing to the NSW xmas case swap. Smells glorious

I brewed a test batch a couple of weeks ago and its just finished fermenting- thanks to Cortez the killer for the 1214 - just checked the FG and its sitting on 1009 and the sample tube went down a treat.

here's the recipe

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Whitey's Blondie
Brewer: Grant
Asst Brewer:
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.44 L
Estimated OG: 1.068 SG
Estimated Color: 5.1 SRM
Estimated IBU: 23.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 80.26 %
0.30 kg Melanoiden Malt (20.0 SRM) Grain 4.82 %
0.25 kg Wheat Malt, Ger (2.0 SRM) Grain 4.01 %
51.93 gm Hallertauer [4.80 %] (60 min) Hops 23.7 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.68 kg Cane (Beet) Sugar (0.0 SRM) Sugar 10.91 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.55 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 14.49 L of water at 72.4 C 66.0 C
10 min Mash Out Add 8.11 L of water at 95.1 C 75.6 C


cheers

grant

 

[Screwtop]

Tomorrow morning Tony's LCBA 5am start.

24.00 L
Boil: 90 Minutes
OG: 1.046 SG
Color: 3.2 SRM
IBU: 25.5 IBU

Amount Item Type % or IBU
3.10 kg Pale Malt, Galaxy (Barrett Burston) (1.5 Grain 68.63 %
0.89 kg Vienna Malt (Powells) (3.6 SRM) Grain 19.61 %
0.27 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5.88 %
0.27 kg Wheat Malt (Weyermann) (2.0 SRM) Grain 5.88 %
10.00 gm B Saaz [6.80 %] (45 min) Hops 6.8 IBU
10.00 gm Cascade [6.40 %] (45 min) Hops 6.4 IBU
14.00 gm B Saaz [6.80 %] (20 min) Hops 6.3 IBU
14.00 gm Cascade [6.40 %] (20 min) Hops 5.9 IBU
18.00 gm B Saaz [6.80 %] (0 min) Hops -
18.46 gm Cascade [6.40 %] (0 min) Hops -
0.50 tbsp 5.2 PH Stabiliser (Mash 60.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc


Mash
Step Time Name Description Step Temp
15 min Mash In Add 13.00 L of water at 65.6 C 55.0 C
60 min Saccharification Heat to 66.0 C over 15 min 66.0 C
10 min Mash Out Heat to 77.0 C over 15 min 77.0 C

 

[trevc]

Screwy: Brewday Friday? Lucky bugger...

Trying to reduce my work schedule for the more important things in life. I've had a batch in primary for over 2 weeks now, cranked it down to 3C at day 14, though. Hoping to rack and give it the gelatine treatment tomorrow.

 

[yardy]

heating the strike for this one,

APA SPAC

4500 Pale
0.500 Crystal
0.500 Munich 1
0.250 Amber
0.05 Choc

12 gm Simcoe FWH
12 gm Pearle FWH
10 gm Amarillo 20 min
10 gm Cascade 10 min
10 gm Amarillo FO
10 gm Cascade FO

US-05

Cheers
Yard

 

[reviled]

My IPA, been in the cube for about 2 weeks, gonna pitch some US-05 yeast on this bad boy today

3.8kg Aussie Pale
1kg Munich
220g Carapils
200g Carahell
130g Amber
100 Dk Crystal

60 mins : 15g Southern Cross
45 mins : 10g Northern Brewer
20 mins : 10g Northern Brewer, 15g EKG, 15g NZ Fuggles
10 mins : 20g EKG, 15g Styrian, 15g NZ Fuggles
Flame out : 20g EKG, 20g UK Fuggles, 15g Styrian

Thinking of dry hopping some EKG and Styrian as well, maybe 10-15 of each...


And then ive got an ESB planned for sunday B)

 

[bindi]

Belgian Golden Ale [of sorts] 22-23L
About to start the boil.

5.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 82.37 %
0.30 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4.94 %
0.25 kg Cara-Pils (2.0 SRM) Grain 4.12 %
0.10 kg Melanoidin (Weyermann) (30.0 SRM) Grain 1.65 %
10.00 gm Northern Brewer [9.40 %] (60 min) Hops 8.8 IBU
32.00 gm Tradition [5.70 %] (30 min) Hops 13.1 IBU
25.00 gm Tradition [5.70 %] (20 min) Hops 8.0 IBU
0.42 kg Sugars, Light (8.0 SRM) Sugar 6.92 %

Yeast, not sure yet.

 

[Doc]

Just finished the sparge on the "Hoppy Red Summer Arvo BBQ Quaffer Lite Ale"

All going great.

Doc

 

[eric8]

Just finished the sparge on the "Hoppy Red Summer Arvo BBQ Quaffer Lite Ale"

Doc

Thats a mouthful, and no doubt the beer will be as well, haha

 

[yardy]

heating the strike for this one,

APA SPAC

4500 Pale
0.500 Crystal
0.500 Munich 1
0.250 Amber
0.05 Choc

12 gm Simcoe FWH
12 gm Pearle FWH
10 gm Amarillo 20 min
10 gm Cascade 10 min
10 gm Amarillo FO
10 gm Cascade FO

US-05

Cheers
Yard

bloody record brewday for me, 4 hours including cracking grain & cleanup ! :super:


Cheers
Yard

 

[sinkas]

IIPA Hopburst all Galaxy, 120IBU's OG 1080

This is half the dregs from the kettle (5L carboy), pitched with 3 belgian dregs , chimay, unibrou and chouffe

 

[Doogiechap]

IIPA Hopburst all Galaxy, 120IBU's OG 1080

This is half the dregs from the kettle (5L carboy), pitched with 3 belgian dregs , chimay, unibrou and chouffe

Oh I hope this is for the Case Swap .

 

[sinkas]

Oh I hope this is for the Case Swap .

Yeh I thought you'd all like a 750 of dregs....

 

[Doc]

Thats a mouthful, and no doubt the beer will be as well, haha

I'm sure it will make an appearance at a Hills Brewers Guild meeting
3 cubes worth. Slightly darker than I was aiming for but hit the gravities and everything else.

Tomorrow is a double batch of American Amber. Aiming for 6.66% and 66IBU. Oh yeah.

Doc

 

[kook]

Planning on getting a few brews down this weekend. I want to get this years (double) batch of Flanders Red going before it warms up too much. Also want a batch of strong porter bottled for next winter Plus I need to get my Christmas case beer done as I'd like it to be ready for drinking straight out of the case.

Tomorrow:

Recipe: Bourbon Imperial Porter
Style: Baltic Porter
Target OG: 1.091 (23 Litres)
Yeast: US-05 (18 degrees)
Boil Time: 90 mins

Grist:
58% German Munich Malt
34.2% Kirin Malt
2.4% German CaraAroma
2.4% German CaraMunich II
1.8% German Carafa II
1.2% Australian Chocolate Malt

Mash Schedule: Single Infusion, 75 min at 64 degrees

Hopping Schedule:
34 IBU US Columbus (90 mins)

Other:
Bourbon soaked oak chips in secondary (keg) before bottling


Sunday:


Recipe: Flanders Red '08
Style: Flanders Red Ale (43L)
Target OG: 1.047
Yeast: US-05 (18 degrees)
Boil Time: 240 mins

Grist:
60.3% Kirin Malt
13.1% German Munich Malt
8.5% Australian Wheat Malt
5% German CaraAroma
4.5% German CaraRed
2.5% German Caramel Wheat Malt
1.5% German Melanoidin Malt

Mash Schedule: Single Infusion, 60 min at 69 degrees

Hopping Schedule:
18 IBU NZ Hallertau Aroma (90 mins)

Other:
After primary fermentation complete, rack into 2x 21L jerry cans. Pitch pack of WYeast Roselare Blend in each.

 

[MVZOOM]

couple of the hills boys are going to do a 140L mash today.... six batches in one. Wish us luck! Will take photos.
Cheers - Mike

 

[winkle]

Today I be mostly brewing....
Saison.

80% BB Ale
20% Wheat
pinch of dark crystal for colour
NZ Hallertau bittering
plug Tetnanger (15 min)
plug Tetnanger (dry hop)
Wyeast Farmhouse

 

[Duff]

This morning:

- Brewed a Schwarzbier
- Filtered and gassed an Oktoberfest
- Kegged a Weizen, Galaxy Ale and Vanilla Bourbon Porter
- Pitched another Weizen and Galaxy Ale onto the cakes
- Cleaned the mess left by WY1318 second generation which decided to spew out the top of a 20L batch in a 30L fermenter (mental note: use blowoff tube with 1318)
- Cleaned the pool

All set for a nice afternoon in the pool and the AFL Final. And of course, a few HB's :chug:

Cheers.