What are you brewing II ?

[leeboy]

IMPERIAL PORTER

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

Batch Size (LTR): 22.00 Wort Size (LTR): 22.00
Total Grain (kg): 7.05
Anticipated OG: 1.075 Plato: 18.17
Anticipated SRM: 29.0
Anticipated IBU: 43.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.9 5.00 kg. Pale Malt(2-row) Great Britain 1.038 3
19.9 1.40 kg. Munich Malt Germany 1.037 8
4.3 0.30 kg. Crystal 60L America 1.034 60
2.8 0.20 kg. Chocolate Malt Great Britain 1.034 475
2.1 0.15 kg. Carafa Germany 1.030 400


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Centennial Pellet 7.20 14.4 60 min.
15.00 g. Perle Pellet 6.80 13.6 60 min.
15.00 g. Centennial Pellet 7.20 3.8 15 min.
15.00 g. Perle Pellet 6.80 3.6 15 min.
10.00 g. Columbus Pellet 14.60 5.2 15 min.
10.00 g. Centennial Pellet 7.20 1.6 5 min.
10.00 g. Perle Pellet 6.80 1.5 5 min.


Yeast
-----

WYeast 1318 London Ale III

Yum

 

[goatherder]

That looks awesome Lee. I hope that's a Hag case swap beer...

 

[Adamt]

Well, I just mashed in my Flying Spaghetti Monster Tribute Ale, with 2kg of spaghetti.

It was a definite Ron Burgundy moment: "I immediately regret this decision", after deciding to throw it in raw instead of cooking it first. Ahh well. I'm sure it'll be fine

 

[Stuster]

Umm, I think his noodliness has abandoned you in your hour of need. :blink:

 

[NickB]

LOL AdamT. Think you might have benefitted from cooking the stuff first. My guess is you're efficiency is gonna stink big-time!

Oh well, anything for His Noodly Appendage I suppose.

Cheers

(A fellow Pastafarian)

 

[Adamt]

Believe! For He may strike you down, or maybe He won't, only if He feels like it.

 

[devo]

WTF :huh: I guess I shouldn't be surprised by anything around here anymore!!

 

[Doogiechap]

I brewed this last night and had a healthy Krausen 6 hours after pitching :beerbang:
After a lifetime of batch sparging the grain bill maxed out my Mash Tun so a Flying I went 73% eff is fine for such a high gravity first effort.
Sandgropers Christmas Case here we come

Forbidden Fruity Fart Juice

Gravity Before Boil: 1.079 SG (19.7 Brix)
Volume Before Boil: 45.00 l
Volume Transferred: 34.00 l
Volume At Pitching: 39.00 l
Total Water Required: 65.13 l
Original Gravity: 1.102 SG (25.5 Brix)
Final Gravity: 1.016 SG (12.8 Brix)
Volume After Boil: 36.00 l
Water Added To Dilute: 5.00 l
Volume Of Finished Beer: 38.00 l

13.11 kg of Barrett Burston Pale Galaxy Malt
0.475 kg of German CaraAroma
0.413 kg of US Flaked Oats
0.330 kg of German CaraMunich I
0.310 kg of German Wheat Malt
0.289 kg of German CaraAmber
0.206 kg of German Melanoidin Malt

120 Min mash @ 65

29 g of UK Challenger (alpha 7.8%) (60 Min From End)
25 g of Slovenian Styrian Goldings (alpha 5.4%) (60 Min From End)
50 g of NZ Syrian Golding (alpha 4.4%) (15 Min From End)
25 g of Slovenian Styrian Goldings (alpha 5.4%) (1 Min From End)


Also add the following during the boil.
30 g of Orange Peel, Bitter @ 15 Mins
20 g of Coriander Seed @ 15 Mins
11 g of Orange Peel, Bitter @ 1 min
1 Whirlfloc Tablet @ 15 Mins
2 g of Foam Control (Anti-Foam)

1.35 kg of Sugar - Invert Sugar (Golden) Syrup
0.600 kg of Sugar - Candi Sugar Pale

Wyeast 3463-Forbidden Fruit @ 19

Will add Oak during Secondary

 

[warrenlw63]

WTF :huh: I guess I shouldn't be surprised by anything around here anymore!!

Al dente ??? :blink:

Warren -

 

[Adamt]

By my calculations (based on my standard efficiency) I think I extracted about 25% of the mass of the spag. I was expecting more and aiming for OG1.064, havent checked it yet but it'll be under. I think the Flying Spaghetti Monster in His infinite wisdom lowered my expected efficiency to make the stout more enjoyable over summer!

 

[THE DRUNK ARAB]

This brew is based on the Boiler Boy's most excellent Pils.
Should be good to go for Xmas day.

BB Pils

Type: All Grain
Date: 19/10/2008
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L Asst Brewer:
Boil Time: 90 min
Brewhouse Efficiency: 72.0

Ingredients

Amount Item Type % or IBU
4.80 kg BB Galaxy Pale Malt (3.0 EBC) Grain 97.0 %
0.15 kg Weyermann Melanoidin (70.9 EBC) Grain 3.0 %
12.00 gm Super Alpha [11.00%] (60 min) Hops 17.2 IBU
10.00 gm Super Alpha [11.00%] (30 min) Hops 7.3 IBU
30.00 gm D Saaz [4.40%] (15 min) Hops 4.6 IBU
20.00 gm D Saaz [4.40%] (20 min) Hops 3.9 IBU
20.00 gm D Saaz [4.40%] (10 min) Hops 2.3 IBU
20.00 gm D Saaz [4.40%] (0 min) Hops -
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager



Beer Profile

Est Original Gravity: 1.048 SG
Bitterness: 35.2 IBU
Est Color: 8.4 EBC

C&B
TDA

 

[TidalPete]

Believe! For He may strike you down, or maybe He won't, only if He feels like it.

View attachment 21894

Looks like you forgot the Red Ned mate. :lol:
Let us know how the tastings go.

TP :beer:

 

[Duff]

Just kegged this one, pitched 2 smack packs of 1762 to build up population for my Rochefort 10 clone. Fermented at 17C and came out nice and clean, no dominant esters which was nice.

08-07 Australian Ale

A ProMash Recipe Report

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

Batch Size (L): 40.00
Total Grain (kg): 8.00
Anticipated OG: 1.051 Plato: 12.70
Anticipated SRM: 6.0
Anticipated IBU: 27.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 6.00 kg. Bairds Marris Otter England 1.038 3
12.5 1.00 kg. Cane Sugar Generic 1.046 0
6.2 0.50 kg. JWM Wheat Malt Australia 1.040 2
6.2 0.50 kg. Weyermann Caraamber Germany 1.037 36

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Pride of Ringwood Pellet 8.80 22.3 60 min.
20.00 g. Pride of Ringwood Pellet 8.80 5.5 15 min.


Yeast
-----

WYeast 1762 Abbey Ale II


Nice cake, now fermenting this one. Going to bottle and open when the bub arrives in March next year.

08-29 The Bean's Rochefort 10

A ProMash Recipe Report

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

Batch Size (L): 40.00
Total Grain (kg): 14.50
Anticipated OG: 1.095 Plato: 22.59
Anticipated SRM: 14.5
Anticipated IBU: 27.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.0 10.00 kg. JWM Export Pilsner Australia 1.037 2
13.8 2.00 kg. Brown Sugar Generic 1.046 4
2.4 0.35 kg. Weyermann Caraaroma Germany 1.034 178
4.1 0.60 kg. JWM Crystal 140 Australia 1.035 74
5.5 0.80 kg. Candi Sugar (clear) Generic 1.046 1
5.2 0.75 kg. JWM Wheat Malt Australia 1.040 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
105.00 g. Styrian Goldings Whole 4.60 23.9 80 min.
40.00 g. Mt. Hood Pellet 5.00 3.4 10 min.


Yeast
-----

WYeast 1762 Belgian Abbey II

 

[Sunshine_Brewer]

Im doing a trial on two identical Pale Ales, one using Nottingham and the other coopers pale ale yeast.

20litre Batch
1 can Coopers Pale Ale
500g dry light extract
250g dry dark extract
Steeping grains:
500g Carapils
250g CaramunichII

45grams dry hops(Williamette) after krausen drops

fermenting at 18 degrees ramping up to 20

sound alright?

SB

 

[reviled]

About to find out mate. Fermenter ect is steralising now.

The break has settled 2 inches under the surface of 46 liters which has me a bit worried. It was thick with hops..... like thick soup!

Im going to drain it slowly and expect to loose a couple of liters. Thats life!

F#$k me it smells good though. Bugger the expense

cheers

+1 This beer really is awesome Tony! I did an 18 litre batch recently which im drinking at the mo, I remember looking at the recipe and thinking "this is a bit nuts" so I scaled it back to make a smaller batch...

Wish I didnt cos ive almost run out

 

[raven19]

Hi All,
Put down a Jovial Monk (partial mash) nut brown ale last night, and it was bubbling away nicely by lunchtime today when I ducked home briefly... (just a 22L batch).


:icon_offtopic: But more importantly got the green light from the better half to use our old 55 Litre Esky for the Mash Tun. AG here we come... once I locate a HLT, burner and kettle...

There is always something else to get isnt there.... rhetorical question i know... :lol:

Cheers!

 

[Weizguy]

Today...

NSW Case Swap Weird beer
Dampfbier Mk II
Brew Type: All Grain Date: 20-10-08
Style: Dampfbier Brewer: Seth
Batch Size: 25.00 L Assistant Brewer: n/a
Boil Volume: 32.63 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: Seth - 50 litre Esky and 80 litre kettle

Ingredients Amount Item Type % or IBU
3.42 kg Premium Pilsner (Weyermann) (3.3 EBC) Grain 69.6 %
1.50 kg Munich I (Weyermann) (14.0 EBC) Grain 30.4 %
22.00 gm Perle [6.80%] (45 min) Hops 16.0 IBU
35.00 gm Hallertauer Mittelfrueh [2.50%] (15 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: 1.010 SG
Estimated Color: 9.5 EBC (5.9-15.8 EBC) Color [Color]
Bitterness: 16.0 IBU
Estimated Alcohol by Volume: 5.2 %

Cheers, Stuster, for helping me decide. I have a brand new package of yeast (no reculture), FWIW.

 

[white.grant]

Believe! For He may strike you down, or maybe He won't, only if He feels like it.

View attachment 21894

It is truly a miracle, that and that the cooper's spoon has not snapped in twain.

grant

 

[razz]

Just heating the strike water and about to dough in.

Sierra Nevada porter
Robust Porter


Type: All Grain
Date: 21/10/2008
Batch Size: 42.00 L
Brewer: JD
Boil Size: 44.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 88.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 79.06 %
0.75 kg Munich Malt 1 (17.0 EBC) Grain 8.49 %
0.50 kg Caramalt (40.0 EBC) Grain 5.66 %
0.30 kg Chocolate Malt (886.5 EBC) Grain 3.40 %
0.30 kg Pale Chocolate Malt (500.0 EBC) Grain 3.40 %
10.00 gm Northern Brewer [8.50 %] (60 min) Hops 4.4 IBU
90.00 gm Goldings, East Kent [5.18 %] (60 min) Hops 22.4 IBU
50.00 gm Williamette [4.60 %] (30 min) Hops 9.2 IBU
40.00 gm Williamette [4.60 %] (10 min) Hops 3.5 IBU
1.00 tsp koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
1 Pkgs US05 Yeast-Ale



Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.37 % Actual Alcohol by Vol: 5.61 %
Bitterness: 39.5 IBU Calories: 550 cal/l
Est Color: 42.7 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 8.85 kg
Sparge Water: 28.91 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 20.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
90 min Step Add 23.96 L of water at 74.4 C 68.0 C
20 min Mashout Heat to 78.0 C over 10 min 78.0 C

 

[Weizguy]

Today, prior to my preparations or leaving to attend the ANHC...I present:

Teninch Grand Cru
Brew Type: All Grain Date: 21-10-08
Style: Belgian Tripel Brewer: Seth
Batch Size: 25.00 L Assistant Brewer:n/a
Boil Volume: 32.63 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: Seth - 50 litre Esky and 80 litre kettle


Ingredients Amount Item Type % or IBU
6.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 86.7 %
41.00 gm Goldings, East Kent [4.80%] (60 min) Hops 22.2 IBU
30.00 gm Strisslespalt [1.80%] (60 min) Hops 6.1 IBU
25.00 gm Strisslespalt [1.80%] (15 min) Hops 1.4 IBU
25.00 gm Crushed Coriander (Boil 5.0 min) Misc
45.00 gm fresh Orange Peel - Navel (it's in season, OK?) (Boil 5.0 min) Misc
1.00 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 13.3 %
1 Pkgs Belgian Wit II (White Labs #WLP410) [Starter 2000 ml] Yeast-cake from Witbier

Beer Profile Estimated Original Gravity: 1.081 SG (1.075-1.085 SG)
Estimated Final Gravity: 1.021 SG (1.010-1.016 SG)
Estimated Color: 7.6 EBC
Bitterness: 29.6 IBU (25.0-38.0 IBU)
Estimated Alcohol by Volume: 7.9 % (7.5-9.0 %)


Mash Grain Weight: 6.50 kg Mash PH: 5.4 PH
Sparge Temperature: 75.6 C
Sparge Water: 13.71 L

Name/ Description Step Temp Step Time
Acid/hydration Add 11.5 L of water at 43.8 C 39.0 C 100 min
Saccrification Add 14.00 L of water at 95.8 C 66.0 C added over 50 min

Any suggestions? Too much sugar? Mash too low? Some Munich or coloured malt required.
Get back to me soon. The hydration step is already in progress.

Les out