What are you brewing II ?

[THE DRUNK ARAB]

A special Bitter this saturday, keeping it simple which is the script these days

4 kg Maris Otter
0.3 Kg Bairds Crstal 75L

25 gms Target at 60 min
2 plugs of EKG at 15min

66C Mash
Ferment with Burton Ale Yeast @20C

That is uncannily similar to what I brewed last night Mike! (apart from the fact I added some wheat malt):beerbang:

4kg Maris Otter
300g Bairds Medium Xtal (150EBC)
200g Bairds Torrified Wheat
20g Target (60min)
30g EKG (15min)
20g EKG (5min)
West Yorkshire Yeast (Wy#1469)

OG 1041
IBU 30

68C mash.

Hope they both turn out well.

C&B
TDA

 

[devo]

Depending on whether my starter of wyeast 2001 reaches a vigorous enough level I'm hoping to do a Bohemian pilsner on the weekend.

 

[mikem108]

Snap... Nice idea with the wheat might add that in and the late hop addition, thanks for the inspiration

 

[drsmurto]

That is uncannily similar to what I brewed last night Mike! (apart from the fact I added some wheat malt):beerbang:

4kg Maris Otter
300g Bairds Medium Xtal (150EBC)
200g Bairds Torrified Wheat
20g Target (60min)
30g EKG (15min)
20g EKG (5min)
West Yorkshire Yeast (Wy#1469)

OG 1041
IBU 30

68C mash.

Hope they both turn out well.

C&B
TDA

TDA

What does the torrified wheat add as opposed to a wheat malt addition?

Love the choice of yeast :super:

Cheers
DrSmurto

 

[THE DRUNK ARAB]

TDA

What does the torrified wheat add as opposed to a wheat malt addition?

Love the choice of yeast :super:

Cheers
DrSmurto

Gidday Dr S,

First off I have never used ordinary wheat in and English beer, always torrified.
Compared to a brew with a grist of just base malt and xtal I find it adds a subtle
biscuity flavour and gives a lighter, fluffier and longer lasting head.
My best bitters have always been the ones with the torrified wheat additions (to my taste anyway)

Yeast wise, well I know you like it but how much :lol:

C&B
TDA

 

[warrenlw63]

Yeast wise, well I know you like it but how much :lol:

Nudge-Nudge, Wink-Wink. :lol:

Warren -

 

[Lachlan]

I have a double brew day planned for Sunday.

First up: Tony's LCBA clone

Second: Doc's Bavarian weizen

I hope the weather is good as covered area is at a premium.

 

[Goofinder]

Stuck at home alone this evening, so I figured I'd do a brew. Trying to use up some hops that I've had around for a while. Would have gone with US-05 except I forgot to pick some up when I got the grain.

Red
American Amber Ale


Type: All Grain
Date: 24/08/2008

Batch Size: 24.00 L
Brewer: Dan
Boil Size: 28.84 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:


Ingredients

Amount Item Type % or IBU
3.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 72.92 %
0.50 kg Carared (Weyermann) (47.3 EBC) Grain 10.42 %
0.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 10.42 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 4.17 %
0.10 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.08 %
20.00 gm Cluster [6.60 %] (60 min) Hops 14.0 IBU
10.00 gm Chinook [12.40 %] (20 min) Hops 7.9 IBU
20.00 gm Cluster [6.60 %] (20 min) Hops 8.5 IBU
30.00 gm Chinook [12.40 %] (0 min) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Beer Profile

Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.51 % Actual Alcohol by Vol: 4.82 %
Bitterness: 30.4 IBU Calories: 415 cal/l
Est Color: 25.4 EBC Color:
Color

 

[Tony]

Wife is working tonight......... brew time again.

Was planning on brewing 50 liters of Keolsch tomorrow for my keg and still will

Premiun Pils Koelsch

A ProMash Recipe Report

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

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 10.00
Anticipated OG: 1.048 Plato: 12.02
Anticipated EBC: 8.6
Anticipated IBU: 28.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
80.0 8.00 kg. Weyermann Premium Pilsner Germany 1.038 3
7.0 0.70 kg. Weyermann Munich II Germany 1.038 26
6.0 0.60 kg. Weyermann Carahell Germany 1.035 26
6.0 0.60 kg. Weyermann Carapils Germany 1.037 3
1.0 0.10 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
130.00 g. Tettnanger Tettnang Pellet 4.10 26.8 45 min.
30.00 g. Tettnanger Tettnang Pellet 4.10 1.3 5 min.


Yeast
-----

WYeast 1007 German Ale




But while i was cracking the grain i thought......... mmmm might no chill a cube of something i can chuck strait in with the fresh 1007.

so Doing an all Spalt Alt

went to the big end of the specs and stuck with all german malts. Looking forward to this one.

Bull Dust Alt

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 6.05
Anticipated OG: 1.054 Plato: 13.45
Anticipated EBC: 28.2
Anticipated IBU: 50.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
49.6 3.00 kg. Weyermann Munich II Germany 1.038 26
41.3 2.50 kg. Weyermann Bohemien Pils GErmany 1.038 4
3.3 0.20 kg. Weyermann Caraamber Germany 1.037 70
3.3 0.20 kg. Weyermann Caramunich II Germany 1.035 125
2.5 0.15 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
170.00 g. Spalter Spalt Pellet 3.30 50.2 45 min.
14.00 g. Spalter Spalt Pellet 3.30 0.0 0 min.



Yeast
-----

WYeast 1007 German Ale


Mashing in on the Alt in 1 hour and counting!

cheers

 

[Dave86]

Goofinder, what temp are you mashing at? Over 16% crystal malts seems like a lot. Won't it make the beer a bit too sweet?

 

[Tim F]

We made this last night - the idea was a pretty easy drinking ale with a bit of fruit and just a touch of choc malt to add interest. Hopefully it works! All went very smoothly, I used my own home made mill and got better efficiency than expected so it must have been a decent crush. Mashed at 65 and I'm going to ferment it at 22.

[codebox]Batch Size (L): 40.00 Wort Size (L): 40.00

Total Grain (kg): 7.90

Anticipated OG: 1.050 Plato: 12.31

Anticipated SRM: 14.1

Anticipated IBU: 31.7

Brewhouse Efficiency: 82 %

Wort Boil Time: 90 Minutes





Grain/Extract/Sugar



% Amount Name Origin Potential SRM

-----------------------------------------------------------------------------

94.9 7.50 kg. Pale Ale Malt (2-row) Australia 1.037 2

2.5 0.20 kg. Chocolate Malt Belgium 1.030 500

2.5 0.20 kg. Crystal 40L America 1.034 40



Potential represented as SG per pound per gallon.





Hops



Amount Name Form Alpha IBU Boil Time

-----------------------------------------------------------------------------

17.00 g. Galaxy Pellet 15.00 21.0 60 min.
20.00 g. Cascade Pellet 6.30 3.5 20 min.
10.00 g. Galaxy Pellet 15.00 4.2 20 min.
15.00 g. Galaxy Pellet 15.00 3.1 2 min.


Yeast
-----

White Labs WLP023 Burton Ale[/codebox]

 

[Barry]

Have just mashed in a mild (trying to get more malt flavour in this one) and an 80/- (which I am happy with). Just finished my toast and finishing my tea. Will start the sparge at 7.45. A great day to brew.

 

[warrenlw63]

Was going to be a porter but the sudden Arctic blast down here changed my mind. This could be more befitting. <_<

Three Shades of Oatmeal Stout

A ProMash Recipe Report

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.65
Anticipated OG: 1.047 Plato: 11.72
Anticipated EBC: 66.5
Anticipated IBU: 39.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
72.5 7.00 kg. BB Ale Malt Australia 1.038 8
10.4 1.00 kg. TF Brown Malt UK 1.033 268
9.3 0.90 kg. Flaked Oats America 1.033 5
5.2 0.50 kg. Baird's Pale Chocolate UK 1.033 500
2.6 0.50 kg. TF Roasted Barley UK 1.033 1640

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Northdown Pellet 8.10 35.2 90 min.
30.00 g. Northdown Pellet 8.10 4.3 15 min.


Extras

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


Yeast
-----

DCL Yeast US-05 American Ale




Warren -

 

[Paul H]

231 JZ APA v1.02

A ProMash Recipe Report

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

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (L): 22.50 Wort Size (L): 22.50
Total Grain (kg): 5.60
Anticipated OG: 1.054 Plato: 13.27
Anticipated SRM: 6.7
Anticipated IBU: 40.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 17.00 Percent Per Hour
Pre-Boil Wort Size: 27.11 L
Pre-Boil Gravity: 1.045 SG 11.10 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 SRM
-----------------------------------------------------------------------------
89.3 5.00 kg. BB Pale Ale Malt (2-row) Australia 1.037 2
4.5 0.25 kg. Crystal 40L America 1.034 40
1.8 0.10 kg. JWM Wheat Malt Australia 1.040 2
4.5 0.25 kg. Munich Malt Australia 1.038 6

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
17.00 g. Chinook Pellet 12.00 29.3 60 min.
15.00 g. Centennial Pellet 9.40 6.8 20 min.
15.00 g. Cascade Pellet 6.70 4.9 20 min.
15.00 g. Centennial Pellet 9.40 0.0 0 min.
15.00 g. Cascade Pellet 6.70 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale


& just kegged a Choc brown porter.

 

[Tony]

Was going to be a porter but the sudden Arctic blast down here changed my mind.

Freezing cold and gale force winds here in the hunter today too.

Too horid outside to do anything so glad im brewing the Keolsch today

Its sparging as i type.

Toast and tea............ Ha........ i had poached eggs and tea :icon_cheers:

Im with Barry....... its a great day to brew

cheers

 

[James Squire]

Mashing this one as I type. To be split into two batches, one to ferment with recultured Coopers yeast and the other to throw onto a cake of Wyeast 1388 Belgian Strong Ale.

6.2 Kgs Pils
0.35 Kgs Wheat
0.1 Kgs Crystal 130
1Kgs Cane Sugar

Mash @ 65C.

Pride of Ringwood @ 60min to 28IBU

20L with Coopers Yeast
20L with 1388 Belgian Strong

Bloody freezing at the minute, looking forward to firing up the burner...

Cheers.

 

[Goofinder]

Goofinder, what temp are you mashing at? Over 16% crystal malts seems like a lot. Won't it make the beer a bit too sweet?

Mashed this one at 65C, so hopefully it attenuates a fair bit. I was a bit concerned after reading another thread on here about 15% crystal or more but sounds like it is in style for an American Amber. Will see how it goes!

 

[Tony]

nothing wrong with 16% crystal, as long as you mash a bit cooler, as you did, and have enough hops and bitterness to ballance the beer.

cheers

 

[Ducatiboy stu]

I agree...you can have high % of Xtal, but you must balance it out.


In my red Ale at had 13% carared, balanced with a small amount of Roast barley to take the sweet edge of it..

 

[bconnery]

Currently cooling this, trying out Pacific Jade in a single hop beer. Gone for a lot of late additions and will dry hop as well...

Recipe: Jaded Blonde
Brewer: Mooshells
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 35.00 L
Estimated OG: 1.050 SG
Estimated Color: 10.4 EBC
Estimated IBU: 28.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2500.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 45.87 %
1400.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 25.69 %
1000.00 gm Munich I (Weyermann) (14.0 EBC) Grain 18.35 %
500.00 gm Wheat Malt (Barrett Burston) (3.0 EBC) Grain 9.17 %
50.00 gm Carahell (Weyermann) (27.0 EBC) Grain 0.92 %
30.00 gm Pacific Jade [15.20 %] (Dry Hop 4 days) Hops -
5.00 gm Pacific Jade [15.20 %] (45 min) Hops 7.7 IBU
15.00 gm Pacific Jade [15.20 %] (15 min) Hops 12.5 IBU
20.00 gm Pacific Jade [15.20 %] (5 min) Hops 6.7 IBU
20.00 gm Pacific Jade [15.20 %] (1 min) Hops 1.4 IBU
1 Pkgs SafAle American Ale (US56) (DCL Yeast #S-0Yeast-Ale