What are you brewing II ?

[yardy]

got to get a simple one down for the FIL who's lobbing up in the next couple of weeks

3.700 TFFMMO
0.500 Wheat
0.100 Caraaroma
0.100 Melanoiden
0.100 Crystal

All Northern Brewer to about 23 IBU
Nottingham Ale @ 19*C

summer ale with a twist i suppose :icon_cheers:

cheers

 

[hockadays]

Just brewed my first bitter.

4kg of MO
.25kg caramunich 1
.1kg dark crystal

1.044

challenger to 36IBU
25g EKG at 20mins
35g EKG at flameout

24L total 8.5 SRM

1L starter of WY1275 Thames Valley

bubbling away at 20degc

Cant wait to taste it. Anyone know the turnaround time for this yeast ?

 

[Tony]

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.

Hi mate

Did you crack the coffee beans and when did you add them? mash or boil?

Ive been thinking of running some through the mill with the grain and mashing it.

cheers

 

[warrenlw63]

Tony I reckon you'd be better off putting a few shots through your Espresso machine (if you have one). You could add it anywhere during the fermentation process then because the 90 degree water should sanitize the coffee to some degree.

One of those "to do" projects I've been wanting to add to a stout for some time. :icon_drool2:

Warren -

 

[Back Yard Brewer]

Just brewed this one yesterday for the xmas case swap. Hope it pulls nicely through the beer engine that I will be taking on the day.

Recipe: Inspectors Pocket ESB SABSOSA #2
Brewer: Back Yard Brewer
Asst Brewer: Jimmy the Rabbit
Style: Extra Special Bitter (English Pale Ale)
TYPE: All Grain
Taste: (40.0) Used 1098 for this one. Second time around. 2 Styrian plugs for dry hopping

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 50.74 L
Estimated OG: 1.052 SG
Estimated Color: 25.3 EBC
Estimated IBU: 43.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.34 kg Pale Malt, Maris Otter (5.9 EBC) Grain 88.39 %
0.31 kg Melanoidin (Weyermann) (59.1 EBC) Grain 3.24 %
0.30 kg Bairds Medium Crystal (150.0 EBC) Grain 3.18 %
0.30 kg Crystal, Dark (Joe White) (275.0 EBC) Grain 3.18 %
0.19 kg Special Roast (TF Brown Malt) (120.0 EBC) Grain 2.01 %
56.00 gm Target [9.10 %] (60 min) Hops 30.7 IBU
77.30 gm Goldings, East Kent [4.40 %] (20 min) Hops 12.4 IBU
66.76 gm Goldings, East Kent [4.40 %] (1 min) Hops 0.8 IBU
15.00 gm Styrian Goldings (20 Plugs) [4.60 %] (0 mHops -
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale


Mash Schedule: Single Infusion 152
Total Grain Weight: 9.43 kg
----------------------------
Single Infusion 152
Step Time Name Description Step Temp
60 min Sacrification Add 28.68 L of water at 72.5 C 66.7 C
10 min Mash Out Heat to 77.0 C over 15 min 77.0 C



Back Yard Brewer

 

[Muggus]

Hi mate

Did you crack the coffee beans and when did you add them? mash or boil?

Ive been thinking of running some through the mill with the grain and mashing it.

cheers

Didn't crack them, just chucked them in whole in the mash.
By the time i'd finished the sparge the beans had practically no flavour at all.

 

[reviled]

Did a double brew weekend, wasnt supposed to, but when I pitched yeast on sunday I thought "stuff it, im doing another one" :lol:

The first was a Pilsner

5kg Pilsner
210g Cara-Pils
60 : 50g Riwaka
15 : 25g Riwaka
FO : 25g Riwaka
Fermenting with Wyeast 2000 (hopefully)

The second was a case of, "What can I make with what I have?" So after looking at what was available, I thought a type of Altbier would be cool, allthough im fermenting with an english yeast but who cares

2.5kg Munich
1kg Vienna
200g Wheat
200g Cara-Wheat
100g Dark Crystal
60g Carafa I
60 : 20g Northern Brewer, 10g Hallertau
15 : 15g Hallertau
FO : 15g Hallertau
Fermenting with Wyeast 1469

 

[THE DRUNK ARAB]

This will be brewed tomorrow sometime.

The beer is based on the recipe for W Youngers Ale number 3 from the Durden Park book.
Will be matured for 6 months before trying.

4.46kgs BB Ale malt
3.33kgs BB Galaxy
175g EKG (5.1%AA) 90 minutes
50g EKG (5.1%AA) Flameout
Wyeast London Ale 1028

Batch size 21 litres
OG 1076
IBU 122
EBC 12

C&B
TDA

 

[Duff]

This will be brewed tomorrow sometime.

The beer is based on the recipe for W Youngers Ale number 3 from the Durden Park book.
Will be matured for 6 months before trying.

4.46kgs BB Ale malt
3.33kgs BB Galaxy
175g EKG (5.1%AA) 90 minutes
50g EKG (5.1%AA) Flameout
Wyeast London Ale 1028

Batch size 21 litres
OG 1076
IBU 122
EBC 12

C&B
TDA

Damn man, that looks unreal :super:

 

[KoNG]

Brewed for the first time in 3 months yesterday... my maiden Perth brew.
i decided on a ***** prototype of LC's Pale, Bright and Rogers (for obvious reasons). Heading home to pitch it tonight, IF its cooled down yet.

No recipe here at work. but heres a list of stuff.

Ale (80)
Wheat (12)
Amber (4)
Dark xtal (2)
Pale xtal (2)

simcoe (60)
cascade (20)
cascade (0)
Pac Hal (dry Hop)

See Ya
KoNG

ps. wow, my first post in months too.
pps. if any of you perth lads are reading this, i wouldn't mind a PM chat about water analysis and treatment over here.! (i know i need to Brita anything i drink..!)

 

[randyrob]

Hey Kong,

recipe looks tops!

i know nothing about water chemistry tho a few of the perth guys around here know their stuff.

u should cruise up to a wcb meeting if your free sometime!

Rob.

 

[KoNG]

Hey Rob,
i'm sure someone will have some local knowledge for me.
yesterdays brew just went straight tap H2o..

Cheers
KoNG

ps funnily enough i' just moved to EVP...!

 

[Stuster]

Welcome back, kONg. Nice mix with the C hops, that Pac Hal. I'm sure you'll have something better than those LC beers on your hands.

 

[KoNG]

It has been a while Stu.
agreed the Pac Hal finishes most beers off well.. i love letting some float in the keg for a day or 3.
time to head home and feed my wort some dried stuff

 

[Kleiny]

Kids at creche and a day off

so ive got this on the go

Armed with some feedback from Vicbrew the APA has a few tweaks from last time (it got 5th at Vicbrew) just upped th hops a bit


4.5kg Ale
400g Caramalt
400g Wheat

25g Amarillo (60min)
25g Centennial (30min)
20g Centenial (10mins)
20g Cascade Dry Hop

US - 56 Safale


Hope the changes make some noticeable difference and maybe a podium next comp :icon_cheers:

 

[Quintrex]

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.

My advice is to make the coffee and add the coffee to secondary. Adding beans can give a vegetabley smell.

Randy mosher recommends cold extraction of the coffee to avoid the bitterness hot extraction can give, but I just made up espresso shots and added them.

Cheers
Q

 

[Timmsy]

1st time posted in this thread


I have a weeks leave as of Thursday and mite put this down. Not sure how it will go so open to ideas but either way i can see it been that bad


Recipe: Steamo
Brewer: timmsy
Asst Brewer:
Style: California Common Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 18.93 L
Boil Size: 15.44 L
Estimated OG: 1.055 SG
Estimated Color: 21.4 EBC
Estimated IBU: 35.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.60 kg Lager Malt (3.9 EBC) Grain 80.00 %
0.30 kg Barley, Flaked (3.3 EBC) Grain 6.67 %
0.30 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 6.67 %
0.20 kg Wheat, Flaked (3.2 EBC) Grain 4.44 %
0.10 kg Oats, Flaked (2.0 EBC) Grain 2.22 %
35.00 gm Northern Brewer [6.70 %] (60 min) Hops 23.5 IBU
25.00 gm Northern Brewer [6.70 %] (15 min) Hops 8.3 IBU
30.00 gm Northern Brewer [6.70 %] (5 min) Hops 4.0 IBU

Wyeast Californian 2112

 

[Tony]

God i love being alive

On hols for a few days..... went to the local irish pub and had the most wonderful meal for $9 and 2 pints of Guiness. Oh i could have died happy at that point. Got home and the wife informs me she has been called into work from 7 till midnight..

Brew time!

Quickly cracked some malt and chiucked it in the mash tun at 66 deg for this.

Bulls Head Sleepless Night Porter

I had a heap of fantastic fresh coffee Beans just sitting there. So chucked in 100g of Dutch Chocolate Truffle and 50g of French Vanilla beans with the specialty malts in the mill.

Oh god the smell from the mash.......... it smells like a coffee shop in my garage.. Amazing.

Being Chocolate and Vanilla flavoured coffee i went with a porter. Chocolate and vanilla being the nost common themes for this variery

Recipe:

Sleepless Night Porter

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 6.40
Anticipated OG: 1.056 Plato: 13.75
Anticipated EBC: 55.6
Anticipated IBU: 40.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
85.9 5.50 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
7.8 0.50 kg. TF Crystal UK 1.034 145
4.7 0.30 kg. TF Chocolate Malt UK 1.033 900
1.6 0.10 kg. Weyermann Choc Wheat Germany 1.035 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
44.00 g. Styrian Goldings Pellet 9.55 37.3 45 min.
10.00 g. Goldings - E.K. Pellet 4.20 2.0 15 min.
20.00 g. Goldings - E.K. Pellet 4.20 1.6 5 min.


Yeast
-----

1272 American ale 2

 

[Guest Lurker]

simcoe (60)
cascade (20)
cascade (0)
Pac Hal (dry Hop)

See Ya
KoNG

ps. wow, my first post in months too.
pps. if any of you perth lads are reading this, i wouldn't mind a PM chat about water analysis and treatment over here.! (i know i need to Brita anything i drink..!)

Hey Kong

As you have noticed there is plenty of chlorine in the water. I found in the past this can lead to chlorophenols in the beer, and that the problem was most evident in beers using cascade. The water varies from suburb to suburb and you may find the beer is fine. But as a rule:
Perth water has a fair amount of salts in it and you generally dont need to be adding them.
Perth water has alkalinity, if doing a lighter beer its a good idea to drop the pH of the tap water with some acid.
Perth water has a lot of chlorine and maybe some chloramines in it, adding campden tablets is the simplest way to be sure of fixing it.

 

[Tony]

sounds like a good reason to NOT live in perth!