What are you brewing II ?

[bconnery]

And, because everything has been going faster than expected tomorrow's brew has been bought forward to today

Recipe: Wit
Brewer: Ben Connery
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (47.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 34.00 L
Estimated OG: 1.052 SG
Estimated Color: 6.5 EBC
Estimated IBU: 24.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3300.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 58.93 %
2300.00 gm Wheat, Flaked (3.2 EBC) Grain 41.07 %
25.00 gm Hallertauer Aroma, New Zealand [8.50 %] (Hops 24.2 IBU
20.00 gm Orange Peel, Bitter (Boil 10.0 min) Misc
30.00 gm Coriander Seed (Boil 5.0 min) Misc
1 Pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast-Wheat

 

[johnno]

Made this Rye IPA today.

Amount Item Type % or IBU
3.50 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 43.75 %
3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 37.50 %
1.50 kg Rye Malt (9.3 EBC) Grain 18.75 %
21.00 gm Horizon [10.90 %] (60 min) Hops 20.1 IBU
22.00 gm Pearle [6.00 %] (45 min) Hops 10.7 IBU
28.00 gm Cascade [6.30 %] (30 min) Hops 11.9 IBU
28.00 gm Cascade [6.30 %] (15 min) Hops 7.7 IBU
28.30 gm Cascade [6.30 %] (5 min) Hops 3.1 IBU



Beer Profile

Est Original Gravity: 1.076 SG
Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.35 % Actual Alcohol by Vol: 8.50 %
Bitterness: 53.5 IBU
Est Color: 13.5 EBC


cheers
johnno

 

[warra48]

Brewed a dunkelweizen yesterday.
This one is planned for next week.

Hobble Gobble Ale
Old Ale
Type: All Grain
Date: 10/01/2009
Batch Size: 23.00 L
Brewer: Robert Asst Brewer: Elsie the Pug
Boil Size: 32 L
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 75.00

Ingredients

5600.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 92.18 %
350.00 gm Crystal, Medium (Bairds) (170.0 EBC) Grain 5.76 %
75.00 gm Chocolate (1200.0 EBC) Grain 1.23 %
50.00 gm Black Malt (Bairds) (1300.2 EBC) Grain 0.82 %
26.00 gm First Gold '06 [7.90 %] (60 min) Hops 20.9 IBU
28.00 gm Styrian Goldings [2.30 %] (20 min) Hops 4.0 IBU
20.00 gm First Gold '06 [7.90 %] (20 min) Hops 9.7 IBU
15.00 gm First Gold '06 [7.90 %] (0 min) Hops -
23.00 gm Styrian Goldings [2.30 %] (0 min) Hops -
1 Pkgs West Yorkshire Ale (Wyeast Labs #WY1469) [Starter 2000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 5.71 %
Bitterness: 34.5 IBU
Est Color: 40.4 EBC

Mash Profile
Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6075.00 gm

 

[James Squire]

Opening 2009's account with a Yankee Rice Lager.

3Kgs Pils
1Kgs Steamed White Rice
Cluster @ 60 to 20IBU
W34/70

OG- 1.045
FG- 1.012

Never brewed with Rice before, should be a laugh. It's going to be a cubed, no-chiller too so I'm hoping for the best.

JS

 

[yardy]

Made this Rye IPA today.

Amount Item Type % or IBU
3.50 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 43.75 %
3.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 37.50 %
1.50 kg Rye Malt (9.3 EBC) Grain 18.75 %
21.00 gm Horizon [10.90 %] (60 min) Hops 20.1 IBU
22.00 gm Pearle [6.00 %] (45 min) Hops 10.7 IBU
28.00 gm Cascade [6.30 %] (30 min) Hops 11.9 IBU
28.00 gm Cascade [6.30 %] (15 min) Hops 7.7 IBU
28.30 gm Cascade [6.30 %] (5 min) Hops 3.1 IBU



Beer Profile

Est Original Gravity: 1.076 SG
Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.35 % Actual Alcohol by Vol: 8.50 %
Bitterness: 53.5 IBU
Est Color: 13.5 EBC


cheers
johnno

johnno,

have you brewed this before ?
interested to know how this turns out, i've got everything here in the grain/hop store, might give it a go.

Cheers
Yard

 

[Fourstar]

Opening 2009's account with a Yankee Rice Lager.

Never brewed with Rice before, should be a laugh. It's going to be a cubed, no-chiller too so I'm hoping for the best.

JS

They turn out great man, Best bit of adjunct you can use i recon. I recently made a CAP with 10% Rice 10% kibbled maize (chopped up like coffee grounds) turned out supurb. Just knocked out a Cream ale with rice also, should be a cracker.


yesterday i put down my 1st pilsner. heres hoping she turns out as expected!


BeerSmith Recipe Printout - www.beersmith.com
Recipe: German Pils
Brewer: Braden
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 34.16 L
Estimated OG: 1.050 SG
Estimated Color: 3.6 SRM
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 87.7 %
0.50 kg Carafoam (2.0 SRM) Grain 8.8 %
0.20 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 3.5 %

30.00 gm Northern Brewer [6.20%] (90 min) Hops 23.0 IBU
40.00 gm Hallertauer [3.20%] (40 min) Hops 13.0 IBU
20.00 gm Hallertauer [3.20%] (0 min) (Aroma Hop-SteeHops -

1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.70 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 15.00 L of water at 71.2 C 65.0 C 70 min
Mash Out Add 10.18 L of water at 97.2 C 77.0 C 10 min


Notes:
------
Add aroma to cube @ <70DEG

 

[James Squire]

G'day Fourstar,

Thanks for the vote of confidence!

How do you use the rice? Do you use flaked rice or plain rice? I have given plain rice a go for this and just cooked the kilo up with a 1:2 rice to water ratio till nice and gluggy and added it to the mash.

JS.

 

[johnno]

johnno,

have you brewed this before ?
interested to know how this turns out, i've got everything here in the grain/hop store, might give it a go.

Cheers
Yard

yardy, yes I have twice before. last time was in 2006. the rye gives it a great taste, a bit sourish from memory. This is actually one of my favorite beers but unfortunately I do not brew enough.

cheers
johnno

 

[yardy]

yardy, yes I have twice before. last time was in 2006. the rye gives it a great taste, a bit sourish from memory. This is actually one of my favorite beers but unfortunately I do not brew enough.

cheers
johnno

love the rye, have done a few Roggens and Rye/Wheats, also *******ised Denny's Rye IPA once, looks like I'll give this one a go B)

Cheers
Yard

what yeast did you use btw ?

 

[johnno]

love the rye, have done a few Roggens and Rye/Wheats, also *******ised Denny's Rye IPA once, looks like I'll give this one a go B)

Cheers
Yard

what yeast did you use btw ?

This one I'm using a dry US 56. Previously I have used Thames Valley Ale Yeast II (Wyeast Labs #1882) and Dry English Ale (White Labs #WLP007).

Mine were also based on Denny's recipe as well.

cheers
johnno

 

[yardy]

This one I'm using a dry US 56. Previously I have used Thames Valley Ale Yeast II (Wyeast Labs #1882) and Dry English Ale (White Labs #WLP007).

Mine were also based on Denny's recipe as well.

cheers
johnno

The 3 Roggens were US56, WB06 & T58 Belgian, can't remember what the Denny rip-off was but i think I'll try yours with Notts and see how it goes.

Cheers
Yard

 

[Tony]

I recon Wyeast 1272 American Ale II would work great in the above beer!

It ***** all over US-05.

I like US-05 and keep it in my fridge as a "oh **** the yeast is dead" backup but the 1272 is a great yeast.

Not quite as dry and a touch more character. Perfect for a Rye IPA!

cheers

 

[yardy]

I recon Wyeast 1272 American Ale II would work great in the above beer!

It ***** all over US-05.

I like US-05 and keep it in my fridge as a "oh **** the yeast is dead" backup but the 1272 is a great yeast.

Not quite as dry and a touch more character. Perfect for a Rye IPA!

cheers

waddayareckon about the notts for it Tony ?

it and a Budvar 2000 is all i have atm.

Cheers

 

[Tony]

Na too dry. If your going to brew a special beer like a rye IPA...... get a good yeast!

Spend the dollars mate. dont be a tight arse!

If not....... the Not will do, but wont be the same.

cheers

 

[johnno]

Cleaning out some older stock and am brewing this today.



7.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 93.33 %
0.50 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 6.67 %
56.00 gm Cascade [5.50 %] (60 min) Hops 27.4 IBU
28.30 gm Cascade [5.50 %] (45 min) Hops 12.7 IBU
28.30 gm Cascade [5.50 %] (30 min) Hops 10.7 IBU
28.30 gm Cascade [5.50 %] (15 min) Hops 6.9 IBU
28.30 gm Cascade [5.50 %] (5 min) Hops 2.8 IBU



Beer Profile

Est Original Gravity: 1.074 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.18 % Actual Alcohol by Vol: 0.65 %
Bitterness: 60.5 IBU
Est Color: 27.8 EBC Color


These cascade are the Aussie ones which are pretty crap IMHO.

Not sure what yeast I will be using with this but there is a good chance I will throw it on the cake of the previous one.

cheers
johnno

 

[Brewer_010]

Revised chocolate stout recipe for next weekend, any comments appreciated. Haven't decided on the yeast yet, might go with something liquid....but will mull that over during the next few days. Going to age this one for a couple of months after fermentation is complete.

Chocolate Stout
Brew Type: Extract
Date: 10/01/2009
Style: Dry Stout
Brewer: Inhale
Batch Size: 20.00 L Assistant Brewer:
Boil Volume: 22.89 L Boil Time: 60 min

Ingredients Amount Item Type % or IBU

0.20 kg Wheat Dry Extract (15.8 EBC) Dry Extract 5.0 %
3.00 kg Morgans Pale LME (8.0 EBC) Extract 75.4 %
0.20 kg Caraaroma (400.0 EBC) Grain 5.0 %
0.20 kg Choc-Chit Malt (700.0 EBC) Grain 5.0 %
0.20 kg Chocolate Malt (750.0 EBC) Grain 5.0 %
0.18 kg Roasted Barley (Bairds) (1350.0 EBC) Grain 4.5 %

10.00 gm Green Bullet [13.50%] (60 min) Hops 20.2 IBU
30.00 gm Fuggles [4.00%] (40 min) Hops 13.6 IBU
20.00 gm Fuggles [4.00%] (15 min) Hops 3.2 IBU
0.50 tsp Koppa Floc (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.050 SG (1.036-1.050 SG) Measured Original Gravity:
Estimated Final Gravity: 1.012 SG (1.007-1.011 SG) Measured Final Gravity:
Estimated Color: 85.3 EBC (49.3-88.7 EBC) Color
Bitterness: 37.0 IBU (30.0-45.0 IBU) Alpha Acid Units: 2.2 AAU
Estimated Alcohol by Volume: 5.0 % (4.0-5.0 %) Actual Alcohol by Volume:

 

[raven19]

Partial Ale cooling in fermenter at the moment...

Only have minimal info I'm afraid... which shall change once AG starts next week-ish.

Coopers PA Can
LHBS Kit incl approx 1.5kg crushed grain & malt
Kit hops @ 45 & 60

Batch size 17L

SG - tbc

This gets rid of my kits bits also, freeing up space for grain and more grain!

 

[mje1980]

This year im going back to basics, and im starting with a Coopers Pale ale style ale.

89.1% MO
.8% Dark crystal
4.7% Dark wheat
5.4% Sugar

85g tettnanger boiled 60 mins

1.045
25 IBU

I'll use some cultured coopers yeast, thanks geoffi !!

 

[barls]

just put this one on the boil. also this is the first for the year.
wurtenburger ale

Recipe Overview
Target Wort Volume Before Boil: 27.00 l Actual Wort Volume Before Boil: 27.40 l
Target Wort Volume After Boil: 20.00 l Actual Wort Volume After Boil: 20.00 l
Target Volume Transferred: 20.00 l Actual Volume Transferred: 20.00 l
Target Volume At Pitching: 20.00 l Actual Volume At Pitching: 20.00 l
Target Volume Of Finished Beer: 19.00 l Actual Volume Of Finished Beer: 20.00 l
Target Pre-Boil Gravity: 1.036 SG Actual Pre-Boil Gravity: 1.048 SG
Target OG: 1.049 SG Actual OG: -No Record-
Target FG: 1.012 SG Actual FG: -No Record-
Target Apparent Attenuation:: 73.9 % Actual Apparent Attenuation: 0.0 %
Target ABV: 4.8 % Actual ABV: 0.0 %
Target ABW: 3.8 % Actual ABW: 0.0 %
Target IBU (using Tinseth): 36.8 IBU Actual IBU: 31.4 IBU
Target Color (using Morey): 10.1 SRM Actual Color: 10.1 SRM
Target Mash Efficiency: 80.0 % Actual Mash Efficiency: 108.2 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC


Fermentables
Ingredient Amount % MCU When
Australian Traditional Ale Malt 3.500 kg 87.5 % 5.0 In Mash/Steeped
Australian Crystal 140 0.350 kg 8.8 % 10.8 In Mash/Steeped
German Dark Wheat Malt 0.150 kg 3.8 % 0.4 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
super pride 15.1 % 10 g 22.1 Loose Pellet Hops 60 Min From End
homegrown wurtenburger 4.5 % 44 g 13.5 Loose Whole Hops 15 Min From End
homegrown wurtenburger 4.5 % 44 g 1.2 Loose Whole Hops 1 Min From End


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1 In Boil


Yeast
Wyeast 1098-British Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)

Step Type Temperature Duration
Rest at 66 degC 60



the scary part is the efficency how did i get it so high???? i did nothing out of the ordinary apart from a handful of rice hulls before adding the strike water.

 

[boingk]

Just an easy K&B to start off the year, followed by a more intriguing Schwartzbier-type thing made up from stuff lying around and found in the back of the cupboard:

22L vol - kit yeast
Coopers Wheat 1.7kg,
500g LDME/300g Dextrose,
150g wheat micro-mash,
10g Saaz @ 10min.

22L vol - W34/70
1.7kg Tooheys Lager,
1kg LDME,
300g Brewcellar light malted grain,
100g chocolate malted grain,
10g black patent malted grain,
20g Saaz @ 15min,
10g Saaz dry in secondary.

Should go alright, definitely have to try my hand at BIAB soon though...

- boingk