What are you brewing II ?

[joecast]

A ProMash Recipe Report

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

08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 3.21
Anticipated OG: 1.038 Plato: 9.40
Anticipated SRM: 12.0
Anticipated IBU: 33.4
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.06 L
Pre-Boil Gravity: 1.032 SG 8.03 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.3 2.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 3
31.2 1.00 kg. Generic DME - Light Generic 1.046 8
4.7 0.15 kg. JWM Wheat Malt Australia 1.040 2
1.9 0.06 kg. JWM Roast Barley Australia 1.036 711

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Wye Target Pellet 9.00 23.2 First WH
24.00 g. Styrian Goldings Plug 4.75 5.1 20 min.
20.00 g. Wye Target Pellet 9.00 5.1 10 min.
16.00 g. Styrian Goldings Plug 4.75 0.0 Dry Hop
10.00 g. Wye Target Pellet 9.00 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.25 Oz Irish Moss Fining 14 Min.(boil)


Yeast
-----

DCL Yeast S-04 SafAle English Ale


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

Mash Type: Single Step

Grain kg: 2.21
Water Qts: 21.13 - Before Additional Infusions
Water L: 20.00 - Before Additional Infusions

L Water Per kg Grain: 9.05 - Before Additional Infusions

Saccharification Rest Temp : 65 Time: 75
Mash-out Rest Temp : 75 Time: 10
Sparge Temp : 0 Time: 0

Notes
-----

2 tsp. gypsum

1/4 tsp. salt

mashing this now. changed out the crystal for roast barley for some color. want to keep the color about the same but with a bit less sweetness. see how it goes. the first keg of this went pretty quick.
joe

 

[yardy]

2.00 kg. TF Maris Otter Pale Ale Malt UK

got one on tap atm made with TF floor malted MO, the nutty/caramel that you get from it it awesome B)

i may as well order another lot now because i can't see this bag lasting very long.

cheers
Yard

 

[white.grant]

I plan to do Mikem108's big bang APA later on today

I have the recipe as

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.058 SG
Estimated Color: 6.5 SRM
Estimated IBU: 19.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 72.99 %
0.50 kg Munich Malt (9.0 SRM) Grain 9.12 %
0.50 kg Wheat Malt, Ger (2.0 SRM) Grain 9.12 %
0.22 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4.01 %
0.16 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.92 %
0.10 kg Melanoiden Malt (20.0 SRM) Grain 1.82 %
28.30 gm Saaz [4.00 %] (60 min) Hops 15.4 IBU
30.00 gm Nelson Sauvin [5.00 %] (10 min) Hops 4.1 IBU
35.00 gm Galaxy [10.00 %] (0 min) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale



cheers

grant

 

[Tony]

Wet crappy day here today so going to fill a cube with Strong Ale to put away and forget about for at least a year!

My last well awarded batch was 3/4 gone by the time is started to get good.

Not this time !

Have fresh 1098 under an IPA so will chuck it on that tomorrow night if i get a chance to rack it.

cheers


Strong Old Ale 2

A ProMash Recipe Report

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

Batch Size (L): 18.00 Wort Size (L): 18.00
Total Grain (kg): 6.56
Anticipated OG: 1.080 Plato: 19.42
Anticipated EBC: 32.0
Anticipated IBU: 55.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
76.2 5.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
12.2 0.80 kg. TF Pale Crystal UK 1.034 100
7.6 0.50 kg. TF Flaked Barley UK 1.034 0
3.0 0.20 kg. Rice Gulls Australia 1.000 0
0.9 0.06 kg. TF Pale Chocolate Malt UK 1.033 550

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
42.00 g. Pilgrim Pellet 10.40 50.8 45 min.
10.00 g. E.K Goldings Pellet 4.30 3.3 20 min.
14.00 g. E.K Goldings Pellet 4.30 1.5 5 min.


Yeast
-----

WYeast 1098 British Ale

 

[joecast]

got one on tap atm made with TF floor malted MO, the nutty/caramel that you get from it it awesome B)

good to hear yardy. hopefully it comes through in this one. might not be ready to drink until after christmas though
joe

 

[reviled]

Brewing my Unspeakable with another tweaking on friday night...

4kg Golden promise
200g Wheat
250g CaraMalt
200g Munich h34r:

60 : 30g Cascade
30 - 10g Nelson Sauvin
15 - 25g Williamette
5 - 10g Nelson Sauvin, 15g Amarillo
FO - 20g Amarillo

US-05 B)

Decided to do this without the Munich and used 200g Amber malt which I had lying around instead, should make for something different than the original...

Also, went round to a mates yesterday, took all my BIAB gear and did a brew side by side, him with his traditional 3 vessel set up... Cubed the batch up and drove home, was awesome B)

I brewed a Munich Dunkel

3kg Munich
1.5kg Vienna
200g Carafa I
60 : 20g Northern Brewer 8.5%
15 : 15g Hallertau 6.4%
Wyeast 2000

 

[goatherder]

The hop and grain store both needed a cleanout. This is cracked and ready for the morning:

RyePA

52% IMC Pale Malt
23% Weyermann Pils Malt
20% Weyermann Rye Malt
5% Bairds Medium Crystal Malt
A scoop and a bit of Rice Gulls
Single infusion mash at 64 deg for 60 min to 1.060
49 IBUs Simcoe pellets at 60min
6 IBUs Cascade pellets at 15min
8 IBUs Amarillo pellets at 15min
Total IBUs 63 (Tinseth method)
Wyeast 1768 at 18 degrees for 2 weeks, pitched from slurry
Dry hop with 1g/l Cascade and 1g/l Amarillo in the keg

 

[Tony]

That sounds like a great beer Scott! Save me one.

It must be that time of the year......... i was thinking i should use up some roast grains and other odds and ends in the stocks so what better than a RIS (Rutherford Imperial Stout)

1.092, 84IBU and almost 100EBC. Its gonna be a put away beer i think. Will chuck it on the very healthy 1098 that ate the 1.080 Old Ale in 4 days.

Fairly complex grain bill but i want it to be like a big malty barley wine, only very dark and roasty. Lots of complexity is the goal.

Mashing now God i love brewing.

cheers



IRS (Imperial Rutherfrod Stout)

A ProMash Recipe Report

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

Batch Size (L): 17.00 Wort Size (L): 17.00
Total Grain (kg): 7.00
Anticipated OG: 1.092 Plato: 22.09
Anticipated EBC: 97.1
Anticipated IBU: 84.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
60.0 4.20 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
14.3 1.00 kg. Weyermann Munich II Germany 1.038 24
7.1 0.50 kg. TF Crystal UK 1.034 145
7.1 0.50 kg. TF Flaked Barley UK 1.034 0
5.7 0.40 kg. TF Chocolate Malt UK 1.033 900
1.4 0.10 kg. Rice Gulls Australia 1.000 0
2.9 0.20 kg. Weyermann Caraaroma Germany 1.034 350
1.4 0.10 kg. Weyermann Carafa Special II Germany 1.036 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Styrian Goldings Pellet 9.80 77.8 45 min.
14.00 g. Goldings - E.K. Pellet 4.20 4.4 20 min.
20.00 g. Goldings - E.K. Pellet 4.20 2.1 5 min.


Yeast
-----

1098 @ 20 deg

 

[Doc]

Brewed my champion Schwartzbier today.
Three cubes worth, so that should see that as a regular until end of Q1.

Was planning on doing a Weizen and a RyeIPA today too. I was supposed to have the house to myself, but that didn't happen. Too many kids around to go a double/triple brewday.

Doc

 

[drsmurto]

This one is going gangbusters after pitching Bostons US05 yeast cake only 3 hours ago.

Airlock is doing its best impression of an AK47.

57% efficiency is due to a leaky tap on the kettle which i discovered as i was running it out thru the chiller. Was aiming for 65% and OG 1.099. OG 1.088 is still technically a barleywine but not the beast i was after.

Type: All Grain
Date: 20/12/2008
Batch Size: 20.00 L
Brewer: DrSmurto
Boil Size: 27.63 L Asst Brewer:
Boil Time: 120 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 57.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.75 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 73.37 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 10.87 %
0.40 kg Amber Malt (43.3 EBC) Grain 4.35 %
0.40 kg Crystal Malt, Medium (Bairds) (170.0 EBC) Grain 4.35 %
50.00 gm Newport [11.00 %] (60 min) Hops 58.8 IBU
40.00 gm Newport [11.00 %] (20 min) Hops 28.5 IBU
15.00 gm Newport [11.00 %] (0 min) Hops -
42.00 gm Styrian Goldings [4.60 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 5.0 min) Misc
0.65 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 7.07 %
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

Will let this bulk condition for 6 months minimum.

 

[Tony]

Aww mate...... aining for 1.099

you scared of tripple figures?

 

[THE DRUNK ARAB]

Brewed this yesterday.

Once it is fermented I am planning to chuck some Roesalare yeast into about 10 litres of it.
I have never used a Brett yeast before so I have a fair bit of boning up to do to ensure that I will be doing it correctly :lol:

Smoked Porter Yorkshire Style

Batch Size: 26.00 L
Boil Size: 34.28 L Asst Brewer:
Brewhouse Efficiency: 75.0


Ingredients

Amount Item Type % or IBU
2.49 kg TF Maris Otter Pale Ale Malt (5.9 EBC) Grain 35.4 %
2.09 kg Weyermann Smoked (3.9 EBC) Grain 29.7 %
0.93 kg Weyermann Munich I (15.8 EBC) Grain 13.2 %
0.53 kg BB Ale Malt (6.0 EBC) Grain 7.5 %
0.38 kg Bairds Pale Chocolate Malt (500.4 EBC) Grain 5.4 %
0.37 kg Bairds Medium Crystal (150.0 EBC) Grain 5.3 %
0.09 kg Bairds Amber Malt (100.5 EBC) Grain 1.3 %
0.09 kg TF Brown Malt (200.9 EBC) Grain 1.3 %
0.07 kg Weyermann Carafa Special II (1099.3 EBC) Grain 1.0 %
25.00 gm Green Bullet [13.60%] (60 min) Hops 35.2 IBU
3.00 gm Pacific Gem [17.80%] (60 min) Hops 5.5 IBU
1 Pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast-Ale


Beer Profile

OG 1062
IBU 40.7
EBC 51

C&B
TDA

 

[NickB]

Just doughed in on a DunkelWeizen:


Slam Dunk
Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Expected OG: 1.053 SG
Expected FG: 1.013 SG
Expected ABV: 5.3 %
Expected IBU (using Tinseth): 14.4 IBU
Expected Color (using Morey): 16.8 SRM
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins


Grain Bill

Ingredient Amount %
German Wheat Malt 2.500 kg
German Pilsner Malt 1.000 kg
German Munich Malt 1.000 kg
German CaraAroma 0.250 kg
UK Chocolate Malt 0.100 kg
German Melanoidin Malt 0.075 kg

Hop Bill

Variety Alpha Amount IBU Form When
US Santiam 5.2 % 20 g 14.4 Loose Pellet Hops 60 Min From End

Mash @ 67C for 60 mins
Mashout 78C for 10 mins

Yeast: Danstar Munich Wheat @ 22C


Cheers

 

[Muggus]

Just about the pitch the yeast in my annual "Belgian Chocolate Ale".
Officially this is my first AG and I wasn't too sure how my OG would work out. Only have a 12L pot, so I had to split up the mashes and boils!
Gravity wound up being a good 25 or so points higher than I hoped...probably helped along by the kilo of sugar
The recipe I kinda just winged, but it seems nice about the right colour and flavour to what i'm after at this point.

Belgian Chocolate Ale '08
4.0kg Joe White Ale malt
1.0kg Light Munich
0.5kg Torrified Wheat
0.25kg Light Crystal malt
0.2kg Chocolate malt
1.0kg CSR Dark Brown Sugar

10g Super Pride (15.1%AA) - 60min
20g Styrian Goldings (2.3%AA) - 10min

Yeast: WLP500 Trappist Ale 300ml starter

Mashed at 67 degrees
Preboil Volume: 17L
Wort Collected: 14.5L
OG: 1.098
Est. IBU: 29

 

[Barry]

Good Day
Cracked the malt and set up the HLT's and mash tuns etc for an early start tomorrow on a robust porter and a brown porter (first one, using the JZ recipe except using WLP004 yeast from a non red IRA <_< I bottled yesterday rather than WLP013). Life is good.

 

[boingk]

I'm going to put down a Witbier in the next few days, thinking Saaz hopping. Also a Coopers Pale Ale with recultured yeast and perhaps a dark lager. Just basic kit stuff really.

With the wit I'll probably just chuck the tin in with the 500g of LDME and 300g of dextrose that the can recommends and then add 200g wheat and a fair dose of Saaz.

The CPA is going to be run the same as my Dads which he recently bottled, everything identical bar the yeast - we're keen to see what the difference is between the stock kit yeast and a recultured Coopers one.

The dark lager will be an odds and sods type of thing, but I'll use a decent yeast; probably W34/70. The kit will be a Tooheys Lager I found lying around (I know, I know...). I'm thinking Amarillo and Saaz for the hopping, although I've some Hallertau that may go in instead. 200g crystal, 100g choc and 10g black grains, amber liquid malt...a favourite I haven't brewed in a while. Hell, I may even add in some lighter grain and get a real partial going.

Cheers all - boingk

 

[drsmurto]

Aww mate...... aining for 1.099

you scared of tripple figures?

Yes, yes i am!

1.088 is easily the highest OG i have hit to date, my previous PB was the 1.077 IIPA.

Even with the leaky tap i figure i still would have only hit 1.088. Volume was 2.5L under target. I aimed for 65% instead of my normal 70%. Next time i will aim for 60% and see if i cant get a higher OG altho i will still aim for 1.099...

Did a 3hr mash and a 2 hour boil. Longer brew day than the last decoction i did!

 

[Bribie G]

Having just invested in hundreds of dollars in AG equipment I'm on my way up to the LHBS to pick up a can of Coopers Lager and some dex. :blink: The AG West Yorks bitter is going into secondary today and as a quick in-fill brew before I do my Welsh Bitter I'm going to do my Pilsen ale that hits the spot for a crisp hoppy golden fake lager (and have had a couple of good reviews from forum members who have sunk a pint). I've nearly run out so I'm tonguing for the next batch.

Tin Coopers Lager original series
Mash 1kg UK lager malt 68 degrees.

Small addition of Green Bullet
two smallish additions of BSaaz 20 and 5 mins

Kilo of raw sugar (trying a kilo of dex this time)

Notto ale yeast
Chill to buggery and gelatine fine then polyclar.



I had been using a lot of LDME in my partials and getting a real twang so decided to cut it out on this occasion. Very pleasantly surprised at the outcome.

 

[KoNG]

brewed a wit yesterday arvo.

1040 and 19 IBU
50% raw wheat
35% pils
15% malted wheat

Cascade @ 60
Indian corriander and chamomile @ 5

was too lazy to go and get the yeast over the weekend, so now i am just going to pitch it with Munich wheat dry (so its ready for boxing day)
so its not a wit anymore..!

 

[razz]

Tomorrow mornings brew. Just mucking around with FWH and first go with D Saaz.

Dortmunder
Dortmunder Export


Type: All Grain
Date: 30/12/2008
Batch Size: 40.00 L
Brewer: JD
Boil Size: 40.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 kg Pilsner (Weyermann) (3.9 EBC) Grain 96.55 %
0.25 kg Melanoidin (Weyermann) (59.1 EBC) Grain 3.45 %
90.00 gm D Saaz (CB) [4.40 %] (90 min) (First Wort Hop) Hops 27.3 IBU
1.00 tsp koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (CB) (Mash 90.0 min) Misc



Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.61 % Actual Alcohol by Vol: 4.95 %
Bitterness: 27.3 IBU Calories: 446 cal/l
Est Color: 8.2 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 7.25 kg
Sparge Water: 23.26 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH

My Mash Step Time Name Description Step Temp
75 min Step Add 24.00 L of water at 70.2 C 65.0 C