What are you brewing II ?
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schooey
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I have two weeks holiday as of yesterday and I'm planning to go nuts and replenish the beer stocks since I haven't been able to brew for a while....
Just sparging a Mild for entry in Bitter and Twisted, if it's any good I'll post the recipe. gonna do a double decoction Munich lager this arvo, and in between bottle a Trippel I've had in secondary for 7 bloody weeks....
Tomorrow I'm finally going to brew my NSW case swap Wee Heavy, and next week I'm going to construct my brewstand and put my rig together and try and get my keg freezer/font together... *draws breath*
If time permits I reckon I might have a crack at a Schwarzbier, an Oktoberfest and a CAP next week...
Just sparging a Mild for entry in Bitter and Twisted, if it's any good I'll post the recipe. gonna do a double decoction Munich lager this arvo, and in between bottle a Trippel I've had in secondary for 7 bloody weeks....
Tomorrow I'm finally going to brew my NSW case swap Wee Heavy, and next week I'm going to construct my brewstand and put my rig together and try and get my keg freezer/font together... *draws breath*
If time permits I reckon I might have a crack at a Schwarzbier, an Oktoberfest and a CAP next week...
schooey
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G'day Brad, sorry I didn't see this until someone gave me a gentle prod...
It turned out ok from tasting early samples, but I'm going to do the same recipe this week with a double decoction mash schedule, similar to a schedule that somebody posted a link to on here somewhere of a guy double decocting a Marzen on youtube. From memory I think his user name was KaiserBrau or something like that...
matti
Swedes Bryggeri
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AAA
Another American Ale!?
Just finished crushed the grain time for a glass of you know what...
Mashing late afternoon or early morning depending how entertaining the AFL final is.
I hope this one to be a great Melbourne Cup Quaffer :icon_cheers:
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
Not sure
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 4.60
Anticipated OG: 1.055 Plato: 13.48
Anticipated SRM: 6.6
Anticipated IBU: 38.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 23.53 L
Pre-Boil Gravity: 1.046 SG 11.53 Plato
Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
54.3 2.50 kg. Weyermann Pilsner Germany 1.030 2
21.7 1.00 kg. Munich Malt Australia 1.012 6
21.7 1.00 kg. Pale Malt(2-row) Great Britain 1.012 3
2.2 0.10 kg. JWM Crystal 140 Australia 1.001 74
Extract represented as SG.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Perle Pellet 6.30 15.2 60 min.
28.35 g. Willamette Pellet 6.00 20.8 40 min.
12.00 g. Willamette Pellet 6.00 2.3 10 min.
10.00 g. Cascade Pellet 5.75 0.0 0 min.
Yeast
-----
S-05
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 4.60
Water L: 16.56 - Before Additional Infusions
L Water Per kg Grain: 3.60 - Before Additional Infusions
Saccharification Rest Temp : 65 Time: 60+
Mash-out Rest Temp : 72 Time: 15
Sparge Temp : 78 Time: 45
Total Mash Volume L: 19.63 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Matti
Another American Ale!?
Just finished crushed the grain time for a glass of you know what...
Mashing late afternoon or early morning depending how entertaining the AFL final is.
I hope this one to be a great Melbourne Cup Quaffer :icon_cheers:
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
Not sure
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 4.60
Anticipated OG: 1.055 Plato: 13.48
Anticipated SRM: 6.6
Anticipated IBU: 38.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 23.53 L
Pre-Boil Gravity: 1.046 SG 11.53 Plato
Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
54.3 2.50 kg. Weyermann Pilsner Germany 1.030 2
21.7 1.00 kg. Munich Malt Australia 1.012 6
21.7 1.00 kg. Pale Malt(2-row) Great Britain 1.012 3
2.2 0.10 kg. JWM Crystal 140 Australia 1.001 74
Extract represented as SG.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Perle Pellet 6.30 15.2 60 min.
28.35 g. Willamette Pellet 6.00 20.8 40 min.
12.00 g. Willamette Pellet 6.00 2.3 10 min.
10.00 g. Cascade Pellet 5.75 0.0 0 min.
Yeast
-----
S-05
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 4.60
Water L: 16.56 - Before Additional Infusions
L Water Per kg Grain: 3.60 - Before Additional Infusions
Saccharification Rest Temp : 65 Time: 60+
Mash-out Rest Temp : 72 Time: 15
Sparge Temp : 78 Time: 45
Total Mash Volume L: 19.63 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Matti
kook
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Oops. I left a kilo of Munich out by accident. Ended up around 1.080 rather than 1.091. I'm trying to decide whether to pick up a tin of dark malt extract tomorrow and add it to the batch, or to simply leave things as is. It'll still be a nice strong porter, but I wanted something to lay down for a year before drinking.
Weizguy
Barley Bomber
I am brewing an American blonde, while listening to a bit of music...
Blonde ale
Brew Type: All Grain Date: 28-09-08
Style: Blonde Ale Brewer: Seth
Batch Size: 25.00 L Assistant Brewer: #1 girl
Boil Volume: 30.64 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: Seth - 50 litre Esky and 75 litre kettle
Ingredients Amount Item Type % or IBU
4.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 95.2 %
0.23 kg Carahell (Weyermann) (25.6 EBC) Grain 4.8 %
27.50 gm Glacier [6.00%] (60 min) Hops 19.7 IBU
1 Pkgs American Ale (YeastLabs #A01) [Starter 1500 ml] [Cultured] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.047 SG (1.038-1.054 SG)
Estimated Final Gravity: 1.011 SG (1.008-1.013 SG)
Estimated Color: 6.8 EBC (5.9-11.8 EBC)
Bitterness: 19.7 IBU (15.0-28.0 IBU)
Estimated Alcohol by Volume: 4.6 % (3.8-5.5 %)
Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 3.00 kg
Mash Grain Weight: 4.73 kg Mash PH: 5.4 PH
Grain Temperature: 24.0 C Sparge Temperature: 75.6 C
Sparge Water: 17.30 L Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 14.17 L of water at 73.9 C 67.0 C 60 min
Mash Out Add 6.90 L of water at 96.0 C 75.6 C 10 min
An easy Summer drinker. First time using Glacier hops. 5 kg vac. package was opened at the lhbs to get the hops out for this beer. Fresh!
Blonde ale
Brew Type: All Grain Date: 28-09-08
Style: Blonde Ale Brewer: Seth
Batch Size: 25.00 L Assistant Brewer: #1 girl
Boil Volume: 30.64 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: Seth - 50 litre Esky and 75 litre kettle
Ingredients Amount Item Type % or IBU
4.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 95.2 %
0.23 kg Carahell (Weyermann) (25.6 EBC) Grain 4.8 %
27.50 gm Glacier [6.00%] (60 min) Hops 19.7 IBU
1 Pkgs American Ale (YeastLabs #A01) [Starter 1500 ml] [Cultured] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.047 SG (1.038-1.054 SG)
Estimated Final Gravity: 1.011 SG (1.008-1.013 SG)
Estimated Color: 6.8 EBC (5.9-11.8 EBC)
Bitterness: 19.7 IBU (15.0-28.0 IBU)
Estimated Alcohol by Volume: 4.6 % (3.8-5.5 %)
Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 3.00 kg
Mash Grain Weight: 4.73 kg Mash PH: 5.4 PH
Grain Temperature: 24.0 C Sparge Temperature: 75.6 C
Sparge Water: 17.30 L Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Mash In Add 14.17 L of water at 73.9 C 67.0 C 60 min
Mash Out Add 6.90 L of water at 96.0 C 75.6 C 10 min
An easy Summer drinker. First time using Glacier hops. 5 kg vac. package was opened at the lhbs to get the hops out for this beer. Fresh!
NickB
I haven't had a C**t all night, Drinkstable....
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A Nelson Pils today for me - just doughed in.
5.5kg BB Galaxy
18g Nelson Sauvin @ 80mins
15g Nelson Sauvin @ flamout
S-189 slurry from my current batch
Just a single infusion @ 64C - was going to decoct but don't have the patience today!
Cheers
5.5kg BB Galaxy
18g Nelson Sauvin @ 80mins
15g Nelson Sauvin @ flamout
S-189 slurry from my current batch
Just a single infusion @ 64C - was going to decoct but don't have the patience today!
Cheers
troydo
Beer we come!
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just mashing in a simple bsaaz lager
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 90.9 %
0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 9.1 %
33.00 gm B Saaz [6.80%] (60 min) Hops 20.2 IBU
13.00 gm B Saaz [6.80%] (20 min) Hops 4.8 IBU
Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 90.9 %
0.50 kg Munich II (Weyermann) (16.7 EBC) Grain 9.1 %
33.00 gm B Saaz [6.80%] (60 min) Hops 20.2 IBU
13.00 gm B Saaz [6.80%] (20 min) Hops 4.8 IBU
Today I start something I have been wanting to do for some time now, a Perpetual Flanders Red Barrel Program. :lol:
This brew will eventually go into a 50L barrel along with a second one. Each year half of the barrel will be emptied into a keg or bottles and filled back up with a new batch. Guess I won't know the results for another 2 years. <_<
Recipe: 035 - Flanders Red Ale
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.70 L
Estimated OG: 1.055 SG
Estimated Color: 11.8 SRM
Estimated IBU: 16.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.23 kg Pilsner, Galaxy (Barrett Burston) (2.0 SRM) Grain 42.56 %
2.23 kg Vienna Malt (Weyermann) (4.0 SRM) Grain 42.56 %
0.38 kg Munich I, Light (Weyermann) (8.0 SRM) Grain 7.25 %
0.21 kg Caraaroma (Weyermann) (200.0 SRM) Grain 4.01 %
0.19 kg Wheat Malt (Barrett Burston) (2.0 SRM) Grain 3.63 %
38.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 16.7 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
5.00 gm 5.2 Stabiliser (Mash 0.0 min) Misc
28.00 gm Oak Cubes (French Medium Toast) Misc
1 Pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast-Ale
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.24 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Step Temp
10 min Protein Rest 55.0 C
60 min Saccrification 68.0 C
This brew will eventually go into a 50L barrel along with a second one. Each year half of the barrel will be emptied into a keg or bottles and filled back up with a new batch. Guess I won't know the results for another 2 years. <_<
Recipe: 035 - Flanders Red Ale
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.70 L
Estimated OG: 1.055 SG
Estimated Color: 11.8 SRM
Estimated IBU: 16.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
2.23 kg Pilsner, Galaxy (Barrett Burston) (2.0 SRM) Grain 42.56 %
2.23 kg Vienna Malt (Weyermann) (4.0 SRM) Grain 42.56 %
0.38 kg Munich I, Light (Weyermann) (8.0 SRM) Grain 7.25 %
0.21 kg Caraaroma (Weyermann) (200.0 SRM) Grain 4.01 %
0.19 kg Wheat Malt (Barrett Burston) (2.0 SRM) Grain 3.63 %
38.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 16.7 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
5.00 gm 5.2 Stabiliser (Mash 0.0 min) Misc
28.00 gm Oak Cubes (French Medium Toast) Misc
1 Pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast-Ale
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.24 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Step Temp
10 min Protein Rest 55.0 C
60 min Saccrification 68.0 C
quantocks
it's time to step up the BPM
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just kegged my second ever brew, Coopers Real Ale. filled keg to about 18-19L and hit it quick with the gas then released all pressure.
put it in the fridge, now waiting for it to get down to a good enough temp to smash it with c02 and force carb it.
put it in the fridge, now waiting for it to get down to a good enough temp to smash it with c02 and force carb it.
Sunshine_Brewer
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Just two days into these, Bitter Ale and Euro Lager, both Coopers tins but only to 21litre odd... added only inverted sugar which i left to long on the stove and it was almost toffee.
Funny doing a lager and an ale next to each other in the outside world, these ferment rain, hale or shine. Not to long though before I temp control my ferment.
Funny doing a lager and an ale next to each other in the outside world, these ferment rain, hale or shine. Not to long though before I temp control my ferment.
Stuster
Big mash up
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Careful there, SB. Sunlight will skunk beer that's outside like that leaving it pretty much undrinkable. I hope you've got those covered in something. :huh:
Sunshine_Brewer
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chill out guys, took the two towels off to take a photo. They live next to a creek under many trees so not much sunlight getting through anyhow
thanks for the concern anyhow! In fact, when I took the photo the sunlight that you see is about the only light that gets through all day and its patchy. I used to ferment on the other side of the cabin in direct morning sun with the sun visors and beach towels as protection. The ones you get for your car but I stopped doing this as it used to warm the ferment up to much.
After our wedding beers that i brewed im no longer worthy of the kitchen bench to ferment so next to the cabin it is.
Sunshine_Brewer
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LOL, you can't ever say that we don't care!
I'm sure we all expect samples if you're ever in this neck of the woods!
Cheers
Yeah no worries, my brother in law lives at Marsden, so next time we are down ill bring some sapmles as i normally do anyhow.
Jye
Hop Junky
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What are to cubes for?
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