What are you brewing II ?

[Weizguy]

G'day Grant,
Any particular reason you used the torrefied rather than rolled wheat? I think that torrefied gives a slightly toasty flavour to the beer. I use it in Brit ales, but I have a 25 kg bag of rolled wheat here.

N00ch, have you brewed that Schneider clone yet? I'd sure like a taste when it's ready. Prob better than my last one, which scored me the lowest points in the State comp (wheat/ rye). :lol:

Tomorrow, I think, I'll brew the Dampfbier, as I picked up a package of W3068 at the BJCP session yesterday, held at Potters.

Dampfbier
Brew Type: All Grain Date: 06-10-08
Style: Dampfbier Brewer: Seth
Batch Size: 25.00 L Assistant Brewer: Not allocated
Boil Volume: 31.51 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: Les - Plastic 50 litre Esky and 45 litre S/S kettle

Ingredients Amount Item Type % or IBU
3.42 kg Pilsner (Weyermann) (3.3 EBC) Grain 69.6 %
1.50 kg Munich I (Weyermann) (14.0 EBC) Grain 30.4 %
37.50 gm Hallertauer Mittelfrueh [4.00%] (45 min) Hops 16.1 IBU
30.00 gm Hallertauer Mittelfrueh [4.00%] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 1000 ml] Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.050 SG
Estimated Final Gravity: 1.012 SG

Ferment at 20C to bring out some mild phenolics
Estimated Color: 9.5 EBC (5.9-15.8 EBC)
Bitterness: 16.1 IBU
Estimated Alcohol by Volume: 4.9 %

 

[white.grant]

G'day Grant,
Any particular reason you used the torrefied rather than rolled wheat? I think that torrefied gives a slightly toasty flavour to the beer. I use it in Brit ales, but I have a 25 kg bag of rolled wheat here.

Hi Les,

Back in the day I thought it would be cool to brew a heogaarden clone and a few of the recipes I researched used torriefied wheat, so I got some in the grain store and it became the base for this recipe.

It's the first time out for the this one and the first wit I've done so I daresay it will change.

cheers

grant

 

[winkle]

Busy day today, smacked my wyeast pack up for a Belgian Pale, just waiting for the HLT to reach the mash temp for a Dark Mild and have been down the laundry to tell the Saison yeast to hurry TFU.

 

[n00ch]

N00ch, have you brewed that Schneider clone yet? I'd sure like a taste when it's ready. Prob better than my last one, which scored me the lowest points in the State comp (wheat/ rye). :lol:

Nah mate haven't yet. Planned to yesterday but I've been told I have 50 other things to tile, paint and fix around the house more important then brewing

Grain is there cracked and ready so fingers crossed it goes down tomorrow and when its done Ill be bottling a few and Ill swing some your way as well as some eisbock I promised you.

I might even enter the Schneider in the B&T comp. Apparently the wheat king has lost it temporarily? Just joking mate, although I am really surprised to not cop a spray from you re the state comp judging sheet you got from me on that beer.

Cheers

 

[THE DRUNK ARAB]

Brewed on Monday public holiday.

View attachment Ringwood_NZ_ESB.txt

 

[winkle]

Brewing this one for the QLD Xmas case swap, using a slurry of Wyeast Farmhouse from the "Shootin' Saison" I just kegged. If it goes feral, I should have enough time for a plan B.

Rootin Saison
Saison

Type: All Grain
Batch Size: 20.00 L
Brewer: Winkle
Boil Size: 22.89 L Asst Brewer: catlean
Boil Time: 90 min
Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 72.73 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 18.18 %
0.50 kg Munich Malt - 10L (10.0 SRM) Grain 9.09 %
26.00 gm Hallertauer, New Zealand [8.50 %] (60 min) Hops 23.9 IBU
14.00 gm Tettnang [4.50 %] (15 min) Hops 3.1 IBU
14.00 gm Tettnang [4.50 %] (Dry Hop 3 days) Hops -
0.24 tsp Koppafloc (Boil 10.0 min) Misc
8.00 gm Coriander Seed (Boil 5.0 min) Misc
10.00 gm Orange Peel, Sweet (Boil 5.0 min) Misc



Beer Profile

Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.28 % Actual Alcohol by Vol: 7.05 %
Bitterness: 27.1 IBU Calories: 546 cal/l
Est Color: 6.1 SRM

 

[Barry]

Brewed a no sparge barleywine and an old ale today. 18 kgs of MO plus some caraAroma, dark crystal and caramunich divided between two mash tuns. No sparge for the barleywine (1.108) and second runnings for the old ale with 100 gms of roast barley added and 500 gms of golden syrup (1.070). Started 5.50 am and finished just before mid day. I love brewing. :icon_cheers:

 

[drsmurto]

Grain crushed and HLT on timer for tomorrow.

Doing my Golden Ale

And then on Sunday will be brewing BenH's Saucy Wench Lager from last years SA xmas case swap.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 83 BenH German Lager
Brewer: DrSmurto
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (40.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.10 L
Estimated OG: 1.050 SG
Estimated Color: 9.4 EBC
Estimated IBU: 32.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 77.78 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 22.22 %
40.00 gm Pearle [6.00 %] (60 min) Hops 30.6 IBU
15.00 gm Tettnang [2.20 %] (20 min) (Aroma Hop-SteHops -
15.00 gm Tettnang [2.20 %] (20 min) Hops 2.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Budvar Lager (Wyeast Labs #2000) Yeast-Lager


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 4.50 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
20 min Protein Rest Add 8.00 L of water at 61.6 C 52.0 C
60 min Saccrification Add 5.00 L of water at 90.8 C 65.0 C
20 min Step Add 4.00 L of water at 93.5 C 71.0 C
10 min Mash Out Add 7.00 L of water at 97.1 C 78.0 C


I have a big slurry of Wyeast 2000 on a stirplate with 1L of wort to wake it up. Prob nearly 400mL of slurry which in itself is easily enough to ferment a 20L batch but its been in the fridge for 3 months now so its more a wake up call for the yeast than aiming to build up yeast population. Yeast viability and all that jazz.

Will have both of these on tap for the case swap at my place come Dec 13th.

'Re-built' the brewery last night. After 18 months i finally have got rid of everyone elses furniture from my shed so i can set up my brewery in a more permanent setting. Found a nice 1930s sideboard that was my great grandmas to use as a brew bench and with the help of milk crates and the odd occy strap its time to test out the 'new' setup. Hope the move doesnt mess with my efficiency.....

 

[Stuster]

no, bucks was a couple of weeks ago. But the misses has gone to her mums for the day/night with the "girls", so I did what any HB addict does - fired up the HB gear

Admirable effort. :super:

Perhaps for your speech you could just start from the beginning of Palmer and see how far you get. h34r:

 

[yardy]

Coffee first and then Fuggin Amber

4300 Pale
.250 Pale Crystal
.200 Caraaroma
.100 Choc Wheat
.100 Amber
35gm EKG 60min
30gm Fuggles 30min
10gm Fuggles 5min

 

[Jye]

Double batcher today. Both will be mashed and boiled together, then the Hefe will be cubed before adding Centennial and finishing off the American Wheat which will be chilled.


American Wheat VII

Batch Size: 21.00 L
Boil Time: 60 min Equipment: SK Brew Hous
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.0

Ingredients
Amount Item Type % or IBU
2.10 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 50.0 %
2.10 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 50.0 %
20.00 gm Amarillo Gold [8.40%] (60 min) Hops 19.9 IBU
20.00 gm Centennial [10.00%] (5 min) Hops 4.7 IBU
5.00 gm 5.2 (Mash 90.0 min) Misc
1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.000 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 0.0 %
Bitterness: 24.6 IBU Calories: 90 cal/l
Est Color: 6.1 EBC Color: Color

Mash Profile
Mash In Add 10.50 L of water at 73.4 C 67.0 C 90 min



Hefeweizen

Batch Size: 21.00 L
Boil Time: 60 min Equipment: SK Brew Hous
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.0

Ingredients
Amount Item Type % or IBU
2.10 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 50.0 %
2.10 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 50.0 %
20.00 gm Amarillo Gold [8.40%] (60 min) Hops 19.9 IBU
5.00 gm 5.2 (Mash 90.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Beer Profile
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 0.6 %
Bitterness: 19.9 IBU Calories: 90 cal/l
Est Color: 6.1 EBC Color: Color

Mash Profile
Mash In Add 10.50 L of water at 73.4 C 67.0 C 90 min

 

[Jye]

Just ended up with 88% eff in the kettle :angry: normally this would be a good thing and result in a larger batch however the kettle is absolutely full and Ill need to chuck some wort and dilute

 

[kram]

Hey Jye, why not put it aside and add it to the boil as you lose volume to boil off?

88% good stuff!

 

[Stuster]

Just ended up with 88% eff in the kettle :angry: normally this would be a good thing and result in a larger batch however the kettle is absolutely full and Ill need to chuck some wort and dilute

Jye, maybe you can save some for starters. Just freeze it and boil it up before use.

I've just finished my Xmas Case Saison. Next it's time for a no-chill/chill APA.

 

[Jye]

I ended up growing some balls and diluting in the kettle without removing any wort... and OMG it was FULL

 

[Jye]

Hey Jye, why not put it aside and add it to the boil as you lose volume to boil off?

88% good stuff!

This still wouldn't decrease the gravity as youre not reducing the amount of sugar... still so much to learn young Padawan

And 92% is my record so far, it was also a wheat beer.

 

[kram]

I forget about you folk that make adjustments and hit gravity targets.

 

[Tony]

Boiling the hops for the my HAG case swap beer behind me

360g of NZ flowers

Yes........... its the Sheep Shagger!

An American IPA made with NZ hop flowers. It was a big hit so im making it again. 46 liters of it.

12.5kg of grain and 360g of hops makes for a fun brew day

Oh wow........ the smell of it

It would put a horn on a jellyfish!



Golden Fleece IPA

A ProMash Recipe Report

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

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 90
Min Clr: 12 Max Clr: 30 Color in EBC

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

Batch Size (L): 46.00 Wort Size (L): 46.00
Total Grain (kg): 12.50
Anticipated OG: 1.068 Plato: 16.54
Anticipated EBC: 17.3
Anticipated IBU: 79.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
44.0 5.50 kg. IMC Pilsner Australia 1.038 3
40.0 5.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
8.0 1.00 kg. Weyermann Munich II Germany 1.038 26
4.0 0.50 kg. TF Pale Crystal UK 1.034 100
4.0 0.50 kg. Weyermann Carared Germany 1.036 48

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Sothern Cross Whole 15.90 34.3 40 min.
30.00 g. B-Saaz Whole 6.80 5.0 15 min.
30.00 g. Nelson Sauvin Whole 11.90 8.7 15 min.
30.00 g. Pacific Hallertau Whole 6.90 5.1 15 min.
20.00 g. Sothern Cross Whole 15.90 7.8 15 min.
60.00 g. B-Saaz Whole 6.80 4.0 5 min.
60.00 g. Nelson Sauvin Whole 11.90 7.0 5 min.
60.00 g. Pacific Hallertau Whole 6.90 4.1 5 min.
20.00 g. Sothern Cross Whole 15.90 3.1 5 min.


Yeast
-----


US-05

 

[drsmurto]

Had one of those moments when you wander about the intelligence in wearing the vietnamese safety boots whilst brewing.

Not quite what you are thinking tho.

Brewing my golden ale and digging the vegie patch for planting. Had my timer with me so i wouldnt miss hop additions. Realised i was 1 min behind on the 20 min addition so made a sprint for the shed.

Almost there and thought, what did i almost step on then.

Turned around to see a rather unhappy brown snake looking at me.

Faaaaaark. No boots and no shovel in hand.

Thankfully the cheeky ******* slunk away.

Lost a little bit of wee tho. :huh:

So this version is called the Golden Brown Ale.

21L in the fermenter with US56 pitched 4.5 hours after i doughed in. And half a vegie patch dug ready for planting.

Was going to make the lager tomorrow but got a call suggesting i attend the ANAWBS presentation tomorrow..................

 

[warrenlw63]

360g of NZ flowers

Holy crap Tony!! Just out of curiousity (for no other reason) how much wort did you lose in the hop cone ??

Or were you tempted to press them for an extra 4-6 litres of very hoppy wort?

Warren -