What are you brewing II ?

[randyrob]

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:

stick in there old mate, posative thinking.

 

[Weizguy]

Previously, I weighed out 1 g sea salt and put it into 1 litre of the local water (quite soft and low in minerals), and then another and another. I got to 3 g before I could taste any significant salt, but it was not overpowering in any way.
Certainly not like reconstituted sea water. :lol:

I will drink a heap of water and then taste the kettle wort, first with a 30g salt addition in 10g increments until I'm happy with it. Can't say fairer than that.

Like I said, my water here is quite low in minerals, so it may a little more salt to put some taste into it, especially on top of a tangy malty wheaty base... And then I add the 40g coriander. Ooops, 20 g Freshly crushed/ ground.

Hmmmm, I might like it so much that I'll keep it all and you'll have to put up with my Yank wheat beer. ..maybe

Seth

 

[Weizguy]

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:

A bit OT, young n00ch, but I heard that you are hosting a brew day soon.

So, pull yourself together man, and get on with it.

If it goes wrong, just do what I do, and change the beer's name, or turn it into a Gose or something...Depends on the starting/ intended beer, doesn't it?

Seth :beerbang:

 

[n00ch]

Yeah I better fix it before I have the pro's around. At this stage it might be a K&K brew day. I'm sure all will be impressed. <_<

Anyone after a free keg of "MediAPA", "Bandaid Kolsch" or "*** Alt" feel free to pm me.

 

[Duff]

Going to try a Pale Ale version of Denny Conn's Rye IPA.

Cheers.

----------

07-25 Rye Pale Ale

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 8.95
Anticipated OG: 1.052 Plato: 12.84
Anticipated SRM: 9.3
Anticipated IBU: 41.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
67.0 6.00 kg. JWM Traditional Ale Malt Australia 1.038 3
19.0 1.70 kg. TF Pale Rye Malt UK 1.034 4
7.3 0.65 kg. Weyermann Caramunich II Germany 1.035 63
3.4 0.30 kg. Weyermann Carapils Germany 1.037 2
3.4 0.30 kg. JWM Wheat Malt Australia 1.040 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Mt. Hood Pellet 5.10 6.2 First WH
35.00 g. Columbus Pellet 11.10 31.6 60 min.
15.00 g. Mt. Hood Pellet 5.10 3.2 30 min.
35.00 g. Mt. Hood Pellet 5.10 0.0 0 min.
20.00 g. Columbus Pellet 11.10 0.0 Dry Hop


Yeast
-----

US56

 

[warrenlw63]

Will be shitting the bed to be up at 6am to brew this one. Geez those varying degrees of Munich smelled nice going through the mill. :super:

Drifting from stylistic purity a bit with this one but should be nice. Basically a Vienna/Octoberfest but with a bit of Pilsner bang via the Saaz in the finish. :beerbang:

Last Minute Amber

A ProMash Recipe Report

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

03-A European Amber Lager, Vienna Lager

Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 25 Max Clr: 41 Color in EBC

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 10.60
Anticipated OG: 1.051 Plato: 12.52
Anticipated EBC: 18.5
Anticipated IBU: 27.4
Brewhouse Efficiency: 77 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 64.52 L
Pre-Boil Gravity: 1.039 SG 9.80 Plato

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

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
9.4 1.00 kg. Weyermann Munich II Germany 1.038 31
2.8 0.30 kg. Weyermann Caramunich II Germany 1.035 167
75.5 8.00 kg. Barrett Burston Pale Malt Australia 1.037 3
2.8 0.30 kg. Weyermann Melanoidin Germany 1.037 93
9.4 1.00 kg. Weyermann Munich I Germany 1.038 19

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
90.00 g. Styrian Goldings Plug 4.60 25.2 60 min.
45.00 g. Saaz Plug 2.20 1.6 15 min.
30.00 g. Saaz Plug 2.20 0.7 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 2633 Octoberfest


Water Profile
-------------

Profile: Vienna
Profile known for:

Calcium(Ca): 200.0 ppm
Magnesium(Mg): 60.0 ppm
Sodium(Na): 8.0 ppm
Sulfate(SO4): 125.0 ppm
Chloride(Cl): 12.0 ppm
biCarbonate(HCO3): 120.0 ppm

pH: 8.33


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

Mash Name: straight infusion

Total Grain kg: 10.60
Total Water Qts: 33.60 - Before Additional Infusions
Total Water L: 31.80 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc rest 5 90 65 65 Infuse 72 31.80 3.00


Total Water Qts: 33.60 - After Additional Infusions
Total Water L: 31.80 - After Additional Infusions
Total Mash Volume L: 38.87 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.




Warren -

 

[KoNG]

i'm plannin on buildin a better bitter this weekend.....
tis the season... ambient fermenting... 10 days grain ta brain...

Heaven

 

[warrenlw63]

10 days grain ta brain...

Or in my case 10 days for the grain to perform a fruitless search.

Warren -

 

[bugwan]

Or in my case 10 days for the grain to perform a fruitless search.

Warren -

:lol:

Just found out SWMBO is studying hard this weekend, so I'm, out in the shed. I really can't decide what I'm brewing...I have to ring G&G in the next 5 minutes to crush a grain bill... I'll probably go with DJR's Koelsch;

23L batch
3.5kg JWM Pilsner
0.4kg JWM Light Munich
0.2kg JWM Wheat Malt
0.1kg Weyermann Melanoidin

15g Styrian Goldings (5.5 AA%, 60mins)
25g Saphir (4.5 AA%, 60mins)
14g Saaz (3.5 AA%, 5mins)

WLP029 - German Ale/Kolsch
1/2 tab Irish Moss

Getting thirsty now.

 

[DJR]

:lol:

Just found out SWMBO is studying hard this weekend, so I'm, out in the shed. I really can't decide what I'm brewing...I have to ring G&G in the next 5 minutes to crush a grain bill... I'll probably go with DJR's Koelsch;

23L batch
3.5kg JWM Pilsner
0.4kg JWM Light Munich
0.2kg JWM Wheat Malt
0.1kg Weyermann Melanoidin

15g Styrian Goldings (5.5 AA%, 60mins)
25g Saphir (4.5 AA%, 60mins)
14g Saaz (3.5 AA%, 5mins)

WLP029 - German Ale/Kolsch
1/2 tab Irish Moss

Getting thirsty now.

mmmmmmm........

Nice one

Watch your mash temps - or cheat and add about 5% cane sugar :lol:

 

[winkle]

Yeah I better fix it before I have the pro's around. At this stage it might be a K&K brew day. I'm sure all will be impressed. <_<

Anyone after a free keg of "MediAPA", "Bandaid Kolsch" or "*** Alt" feel free to pm me.

Just tell everyone who'll listen that you are trying three different saison recipes and which do they like the best h34r:

 

[winkle]

Back OT, first up brewing a Yank style IPA, followed by my attempt at a Trois Pistoles clone, followed by a pub crawl (hopefully)
followed by much whinging from SWMBO.

 

[Tony]

as well as adding some rice gulls.

I saw that

cheers

 

[Weizguy]

Salt: finally came in with 40g sea salt in 25 litres of beer. Quick, everyone race out and put 40g sea salt in 25 litres of water and taste it.

Just tasted the wort after cooling some in a glass. The remainder is in a jerry can, doing the no-chill thing.

OK, so the first thing you get is some grassy, herbal mellow hop aroma, and then you taste it. The first flavour you get is salt with a salty body, followed closely by a balancing bitterness further back on the tongue, rounded out by a sharp salty acid/ coriander tang on the back of the tongue.

Only a small sample. Unfermented too, but I can tell that it seems balanced.

Gonna ferment using the White Labs Hefeweizen IV yeast from someone's beer from a previous case swap. A Berto wheat, IIRC. Culturing a 1 litre starter, which should be OK to go as soon as the wort has chilled. It should cool OK overnight on my back verandah, I reckon.

Beerz.

This has been a Gose update, brought to you by the Teninch Brewery and Seth Labs.

 

[johnno]

I want to do a lager this weekend. Possibly 2 if I get the time.

Still trying to formulate recipes. I have a 2308 Munich lager yeast and plenty of grain and hops.

cheers
johnno

 

[AndrewQLD]

Mashing my Budvar as I type.This one will lager for 3 mths to be opened on the 1st day of Spring.
View attachment budvar.bsm

Cheers
Andrew

 

[mje1980]

What am i brewing?? well lately, i've been brewing crap beer. Not undrinkable, but definately not good. Time to go back to plain old bitters for a while.

 

[warrenlw63]

Amber Lager is cubed. Geez it smells good too. Mashed in at 6am cleaned up by 10am. :super: Too bloody early for a beer.

Warren -

 

[Ross]

Too bloody early for a beer.

Warren -

HTFU - nothing wrong with a breakfast beer :chug:

cheers Ross

 

[warrenlw63]

HTFU - nothing wrong with a breakfast beer

cheers Ross

If only I had an oatmeal stout. :beer:

Wife's out shopping maybe a quick beer. h34r: If I get caught I'll blame you Ross.

Warren -