What are you brewing II ?
- Thread starter Ross
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ohitsbrad
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About to drain off this American IPA from the mash tun:
25L
OG 1.065
65 IBUs
7 SRM
87% Barrett Burston ale malt
6.5% Carared
5% Munich I
1.5% Caramunich I
7.36kg total.
Mashed at 65deg.
10g Columbus 60min
45g Sticklebract 10min
45g Nelson Sauvin 10min
90g Simcoe 5min
90g Amarillo 0min
80g Columbus dryhop
360g total.
2x S-05 yeast. Ferment at 18deg.
A fine day here in Perth for brewing!
25L
OG 1.065
65 IBUs
7 SRM
87% Barrett Burston ale malt
6.5% Carared
5% Munich I
1.5% Caramunich I
7.36kg total.
Mashed at 65deg.
10g Columbus 60min
45g Sticklebract 10min
45g Nelson Sauvin 10min
90g Simcoe 5min
90g Amarillo 0min
80g Columbus dryhop
360g total.
2x S-05 yeast. Ferment at 18deg.
A fine day here in Perth for brewing!
Muggus
Case swap whore
- Joined
- 9/7/07
- Messages
- 2,361
- Reaction score
- 15
WOAH! Thats alot of late hops you've got there Brad!
That must smell awesome!
I put down my backup NSW Caseswap beer down today. A NZPA of sorts.
Basically just threw together some ingredients I had spare from previous beers.
Beached Whale Pale Ale
1.0kg Joe White Pilsner Malt
0.3kg Light Crystal Malt
0.15 Carapils
1.5kg Coopers Light Malt Extract
1.5kg Coopers Wheat Malt Extract
10g Super Pride (15.1%AA) 60min
10g Green Bullet (13.0AA) 15min
10g Pacific Jade (15.2%AA) 15min
20g Green Bullet (13.0AA) 5min
10g Pacific Jade (15.2%AA) 5min
20g Green Bullet (13.0AA) Dry (secondary)
Mash at 65 degrees
10L boil
24L batch
Ferment with 1L starter of US-05 at 20 degrees
Bit wierd with the large amount of crystal and the pilsner malt in there, but I wanted to get rid of them.
i'm bottling a westvleteren blond imitation tomorrow that i put 270g hops in... 210g Brewers gold, saaz and hersbrucker at flameout... heheheh
and on the 530 slurry going to throw a variant on mosher's three nipple tripel with lots of jaggery, GOP and coriander
Recipe Overview
Wort Volume Before Boil: 23.00 l Wort Volume After Boil: 22.00 l
Volume Transferred: 22.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 22.00 l Volume Of Finished Beer: 22.00 l
Expected Pre-Boil Gravity: 1.057 SG Expected OG: 1.073 SG
Expected FG: 1.014 SG Apparent Attenuation: 80.3 %
Expected ABV: 8.0 % Expected ABW: 6.3 %
Expected IBU (using Tinseth): 21.6 IBU Expected Color: 7.0 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % When
Weyermann Pilsner 5.00 kg 79.1 % In Mash/Steeped
Weyermann Melanoidin 0.50 kg 7.9 % In Mash/Steeped
Jaggery 0.82 kg 13.0 % Start Of Boil
Hops
Variety Alpha Amount Form When
German Tettnang 4.5 50 g Pelletized Hops 60 Min From End
German Tettnang 4.5 20 g Pelletized Hops At turn off
Other Ingredients
Ingredient Amount When
Coriander Seed 15 g In Boil
Seeds of Paradise 2 g In Boil
Yeast
White Labs WLP530-Abbey Ale
The Scientist
Well-Known Member
- Joined
- 7/3/05
- Messages
- 330
- Reaction score
- 2
In the pipe line but will probably be put down around Xmas:
Leffe Brune Clone - Belgian Dubble
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 26.50 Wort Size (L): 26.50
Total Grain (kg): 6.51
Anticipated OG: 1.060 Plato: 14.66
Anticipated SRM: 21.2
Anticipated IBU: 22.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 31.18 L
Pre-Boil Gravity: 1.051 SG 12.55 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.9 4.81 kg. JWM Export Pilsner Australia 1.037 2
6.9 0.45 kg. JWM Light Munich Australia 1.038 10
5.2 0.34 kg. Candi Sugar (dark) Generic 1.046 275
3.5 0.23 kg. Cane Sugar Generic 1.046 0
3.5 0.23 kg. Aromatic Malt Belgium 1.036 25
3.5 0.23 kg. CaraMunich 60 France 1.034 60
3.5 0.23 kg. Special B Malt Belgian 1.030 120
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
43.00 g. Tettnanger Tettnang Pellet 4.50 22.9 60 min.
Yeast
-----
White Labs WLP530 Abbey Ale
Comments?
Anyone come close to the desired clone?
Cheers,
TS
Leffe Brune Clone - Belgian Dubble
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 26.50 Wort Size (L): 26.50
Total Grain (kg): 6.51
Anticipated OG: 1.060 Plato: 14.66
Anticipated SRM: 21.2
Anticipated IBU: 22.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 31.18 L
Pre-Boil Gravity: 1.051 SG 12.55 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.9 4.81 kg. JWM Export Pilsner Australia 1.037 2
6.9 0.45 kg. JWM Light Munich Australia 1.038 10
5.2 0.34 kg. Candi Sugar (dark) Generic 1.046 275
3.5 0.23 kg. Cane Sugar Generic 1.046 0
3.5 0.23 kg. Aromatic Malt Belgium 1.036 25
3.5 0.23 kg. CaraMunich 60 France 1.034 60
3.5 0.23 kg. Special B Malt Belgian 1.030 120
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
43.00 g. Tettnanger Tettnang Pellet 4.50 22.9 60 min.
Yeast
-----
White Labs WLP530 Abbey Ale
Comments?
Anyone come close to the desired clone?
Cheers,
TS
A Summer Pale Ale today.
Smelt fantastic with the Sauvin flowers and D Saaz.
Doc
Doc's Homesick Summer Pale Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-A American Pale Ales, American Pale Ale
Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 9 Max Clr: 28 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 65.00 Wort Size (L): 65.00
Total Grain (kg): 14.00
Anticipated OG: 1.051 Plato: 12.61
Anticipated EBC: 12.1
Anticipated IBU: 31.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 76.47 L
Pre-Boil Gravity: 1.043 SG 10.78 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
92.9 13.00 kg. JWM Traditional Ale Malt Australia 1.038 8
7.1 1.00 kg. TF Torrefied Wheat UK 1.035 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
34.00 g. NZ Sauvin Whole 11.90 18.5 60 min.
90.00 g. D Saaz Pellet 5.60 8.5 20 min.
90.00 g. D Saaz Pellet 5.60 4.2 5 min.
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 14.00
Water Qts: 44.38 - Before Additional Infusions
Water L: 42.00 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 79 Time: 45
Total Mash Volume L: 51.34 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Smelt fantastic with the Sauvin flowers and D Saaz.
Doc
Doc's Homesick Summer Pale Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
06-A American Pale Ales, American Pale Ale
Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 9 Max Clr: 28 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 65.00 Wort Size (L): 65.00
Total Grain (kg): 14.00
Anticipated OG: 1.051 Plato: 12.61
Anticipated EBC: 12.1
Anticipated IBU: 31.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 76.47 L
Pre-Boil Gravity: 1.043 SG 10.78 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
92.9 13.00 kg. JWM Traditional Ale Malt Australia 1.038 8
7.1 1.00 kg. TF Torrefied Wheat UK 1.035 3
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
34.00 g. NZ Sauvin Whole 11.90 18.5 60 min.
90.00 g. D Saaz Pellet 5.60 8.5 20 min.
90.00 g. D Saaz Pellet 5.60 4.2 5 min.
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 14.00
Water Qts: 44.38 - Before Additional Infusions
Water L: 42.00 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 79 Time: 45
Total Mash Volume L: 51.34 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Barry
To thine own self brew
- Joined
- 7/12/02
- Messages
- 1,197
- Reaction score
- 97
Just finished breakfast after mashing in a brown ale of sorts and a bitter (never again to be called an ordinary bitter). MO, some crystal with Norhtdown and EKG, Wyeast West Yorkshire yeast. Will start sparging in 45 minutes. Life is good
AndrewQLD
RED ON WHITE IPA
- Joined
- 12/3/04
- Messages
- 4,149
- Reaction score
- 308
Plans for 2 x single batches of "MyBurger BitBurger" from "Brewing Classic Styles".
1st batch as per my normal method of brewing and the second batch to test John Palmers residual Alkalinity theories with water additions (3g MgSO4, 2ml Lactic Acid) as per his residual alkalinity worksheet based on my local water.
I hope it's drinkable :lol:
Batch Size: 24.00 L
Boil Size: 29.41 L
Estimated OG: 1.047 SG
Estimated Color: 5.3 EBC
Estimated IBU: 34.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pilsner Malt, (Barrett Burston) (3.0 EBC) Grain 100.00 %
50.00 gm Pearle [6.00 %] (60 min) Hops 31.9 IBU
5.00 gm Hallertauer Aroma N.Z [8.50 %] (15 min) Hops 2.2 IBU
14.00 gm Hallertauer Aroma N.Z [8.50 %] (1 min) Hops 0.5 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
2.00 ml Lactic Acid (Mash 60.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) [SYeast-Lager
Mash Schedule: My Mash
Total Grain Weight: 4.50 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Mash in Add 18.00 L of water at 70.9 C 64.0 C
5 min Mash Out Heat to 78.0 C over 20 min 78.0 C
1st batch as per my normal method of brewing and the second batch to test John Palmers residual Alkalinity theories with water additions (3g MgSO4, 2ml Lactic Acid) as per his residual alkalinity worksheet based on my local water.
I hope it's drinkable :lol:
Batch Size: 24.00 L
Boil Size: 29.41 L
Estimated OG: 1.047 SG
Estimated Color: 5.3 EBC
Estimated IBU: 34.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pilsner Malt, (Barrett Burston) (3.0 EBC) Grain 100.00 %
50.00 gm Pearle [6.00 %] (60 min) Hops 31.9 IBU
5.00 gm Hallertauer Aroma N.Z [8.50 %] (15 min) Hops 2.2 IBU
14.00 gm Hallertauer Aroma N.Z [8.50 %] (1 min) Hops 0.5 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
2.00 ml Lactic Acid (Mash 60.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) [SYeast-Lager
Mash Schedule: My Mash
Total Grain Weight: 4.50 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Mash in Add 18.00 L of water at 70.9 C 64.0 C
5 min Mash Out Heat to 78.0 C over 20 min 78.0 C
hi katie i have a kaffir lime tree in my garden so when you need some
cheers
Cortez The Killer
HeCameDancingAcrossTheWater
Tonight!
Hopefully my NSW Xmas Case Swap Beer
05-Nov-2008 Smug Bastard
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (Kg): 8.54
Anticipated OG: 1.072 Plato: 17.54
Anticipated SRM: 16.5
Anticipated IBU: 71.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.072 Plato: 17.48
Actual FG: 1.012 Plato: 3.07
Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
0.5 0.04 kg. Roasted Barley Belgium 1.000 575
90.2 7.70 kg. Bairds - Maris Otter Pale Mal England 1.066 3
9.4 0.80 kg. JW Crystal Australia 1.006 72
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Chinook Pellet 12.40 49.4 60 min.
30.00 g. Chinook Pellet 12.40 21.6 30 min.
15.00 g. Chinook Pellet 12.40 0.0 0 min.
Yeast
-----
1272 - American Ale II
Cheers
Hopefully my NSW Xmas Case Swap Beer
05-Nov-2008 Smug Bastard
Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (Kg): 8.54
Anticipated OG: 1.072 Plato: 17.54
Anticipated SRM: 16.5
Anticipated IBU: 71.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Mash Temp: 67
Actual OG: 1.072 Plato: 17.48
Actual FG: 1.012 Plato: 3.07
Grain/Extract/Sugar
% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
0.5 0.04 kg. Roasted Barley Belgium 1.000 575
90.2 7.70 kg. Bairds - Maris Otter Pale Mal England 1.066 3
9.4 0.80 kg. JW Crystal Australia 1.006 72
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Chinook Pellet 12.40 49.4 60 min.
30.00 g. Chinook Pellet 12.40 21.6 30 min.
15.00 g. Chinook Pellet 12.40 0.0 0 min.
Yeast
-----
1272 - American Ale II
Cheers
B
bindi
Guest
Mashing this: Obama Pale Ale [don't say it, OK]
Was going to be a pale Belgian but my order from Ross arrived as I was mashing in, so I changed the hops and put the yeast back in the bank.
5.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 90.91 %
0.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 9.09 %
15.00 gm Northern Brewer [9.40 %] (60 min) (First Wort Hop) Hops 15.5 IBU
45.00 gm Amarillo Gold [8.20 %] (20 min) Hops 22.4 IBU
10.00 gm Amarillo Gold [8.20 %] (5 min) Hops 1.6 IBU
Yeast: Wyeast 1275
Was going to be a pale Belgian but my order from Ross arrived as I was mashing in, so I changed the hops and put the yeast back in the bank.
5.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 90.91 %
0.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 9.09 %
15.00 gm Northern Brewer [9.40 %] (60 min) (First Wort Hop) Hops 15.5 IBU
45.00 gm Amarillo Gold [8.20 %] (20 min) Hops 22.4 IBU
10.00 gm Amarillo Gold [8.20 %] (5 min) Hops 1.6 IBU
Yeast: Wyeast 1275
Did my 3rd All grain today, a Northern English Brown
23Ltr batch
3.6kg Maris Otter
0.5kg JW Amber Malt
0.2kg JW Chocolate Malt
0.5kg Brown Sugar
22gr Target Hops (60min)
15gr EKG (30min)
Safale S04
35 EBC, 27 IBU
Should be around 4.75% ABV, will test SG tomorrow when its cooled before I pitch the yeast. Ran out of gas heating the 2nd batch of sparge water and required a quick run to Mitre10 for a refill but all worked in the end.
Note to self: buy a second LPG cylinder !!!
Cheers
Stu
23Ltr batch
3.6kg Maris Otter
0.5kg JW Amber Malt
0.2kg JW Chocolate Malt
0.5kg Brown Sugar
22gr Target Hops (60min)
15gr EKG (30min)
Safale S04
35 EBC, 27 IBU
Should be around 4.75% ABV, will test SG tomorrow when its cooled before I pitch the yeast. Ran out of gas heating the 2nd batch of sparge water and required a quick run to Mitre10 for a refill but all worked in the end.
Note to self: buy a second LPG cylinder !!!
Cheers
Stu
Dave86
Well-Known Member
- Joined
- 2/4/07
- Messages
- 351
- Reaction score
- 0
I remember the terror that seized me the first time I ran out of gas mid-boil, it's something you'll only do once :lol:
B
bindi
Guest
Done it again, way out of style, the 1275 starter has not fired up [yet] and wanted to pitch today, now the Wyeast 3787 was powering along for the next brew and smelling great so you guessed it,
in it went in the above wort.
Can't help myself.
Muggus
Case swap whore
- Joined
- 9/7/07
- Messages
- 2,361
- Reaction score
- 15
Just put my partial mash for a coffee stout. The smell of it! WOAH....my house smells like a coffee shop!
Double Shot Coffee Stout
2.0kg Joe White Ale malt
0.25kg Medium Crystal malt
0.25kg Chocolate malt
0.15kg Roasted Barley(1500ebc)
0.1kg Rolled oats
0.1kg Vitoria Espresso Coffee bean
Mashed at 67 degrees
1.5kg Coopers Light Malt extract
1.5kg Coopers Amber Malt extract
Hops
60min: 15g Super Pride (15.1%AA)
Gonna pitch a 1L starter of S-04 once its all said and done.
Also plan to chuck another 100g of coffee bean in the 2ndary for a week.
Double Shot Coffee Stout
2.0kg Joe White Ale malt
0.25kg Medium Crystal malt
0.25kg Chocolate malt
0.15kg Roasted Barley(1500ebc)
0.1kg Rolled oats
0.1kg Vitoria Espresso Coffee bean
Mashed at 67 degrees
1.5kg Coopers Light Malt extract
1.5kg Coopers Amber Malt extract
Hops
60min: 15g Super Pride (15.1%AA)
Gonna pitch a 1L starter of S-04 once its all said and done.
Also plan to chuck another 100g of coffee bean in the 2ndary for a week.
Fents
Not a Beer God
- Joined
- 20/10/05
- Messages
- 4,088
- Reaction score
- 104
monday rdo special! (preparing today, sunday)
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Millenium Pale Ale
Brewer: Fenton
Asst Brewer:
Style: Australian Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 70.00 L
Boil Size: 81.02 L
Estimated OG: 1.049 SG
Estimated Color: 10.7 EBC
Estimated IBU: 27.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
14.00 kg Pale Malt, Traditional Ale (Joe White) (5.9Grain 90.3 %
1.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 9.7 %
40.00 gm Millenium [14.40%] (60 min) Hops 20.3 IBU
40.00 gm Millenium [14.40%] (10 min) Hops 7.3 IBU
40.00 gm Millenium [14.40%] (0 min) Hops -
2.00 tbsp Moss Tab (Boil 15.0 min) Misc
3.00 tbsp Gypsum (Mash 60.0 min) Misc
3 Pkgs SafAle American Ale (US56) (DCL Yeast #S-05Yeast-Ale
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Millenium Pale Ale
Brewer: Fenton
Asst Brewer:
Style: Australian Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 70.00 L
Boil Size: 81.02 L
Estimated OG: 1.049 SG
Estimated Color: 10.7 EBC
Estimated IBU: 27.6 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
14.00 kg Pale Malt, Traditional Ale (Joe White) (5.9Grain 90.3 %
1.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 9.7 %
40.00 gm Millenium [14.40%] (60 min) Hops 20.3 IBU
40.00 gm Millenium [14.40%] (10 min) Hops 7.3 IBU
40.00 gm Millenium [14.40%] (0 min) Hops -
2.00 tbsp Moss Tab (Boil 15.0 min) Misc
3.00 tbsp Gypsum (Mash 60.0 min) Misc
3 Pkgs SafAle American Ale (US56) (DCL Yeast #S-05Yeast-Ale
- Status
