What are you brewing II ?

[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.

just finished the boil with 19L and put in the post boil gravity and its dropped down to its normal figure.
so here is the modified figures
get 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: 19.00 l
Target Volume Transferred: 20.00 l Actual Volume Transferred: 19.00 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: 1.054 SG
Target FG: 1.012 SG Actual FG: -No Record-
Target Apparent Attenuation:: 73.9 % Actual Apparent Attenuation: 100.0 %
Target ABV: 4.8 % Actual ABV: 7.1 %
Target ABW: 3.8 % Actual ABW: 5.7 %
Target IBU (using Tinseth): 36.8 IBU Actual IBU: 33.9 IBU
Target Color (using Morey): 10.1 SRM Actual Color: 10.1 SRM
Target Mash Efficiency: 80.0 % Actual Mash Efficiency: 88.9 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC
tell you what though it has a lovely aroma. im going to enjoy this one.

 

[Doc]

It is 44degC in my backyard.
And I'm out in it brewing a triple batch (60+ litres) of Roggenbier. Just started the sparge.
Am I the only nutter in Sydney brewing today ?

Doc

 

[Bizier]

It is 44degC in my backyard.
And I'm out in it brewing a triple batch (60+ litres) of Roggenbier. Just started the sparge.
Am I the only nutter in Sydney brewing today ?

Doc

Sparging a triple batch of roggenbier, on a f###in' hot day, in the hottest part of the day...
Are you a masochist, or is that about making thirsty work?

 

[Tony]

Doc...... your mad!

Im brewing in my garage with the door open letting cold air from the house trickle in and a fan blowing.

Ordered some TF Floor malted MO from Ross..... just 5kg to try, and it turned up cracked <_< but vac packed. Opened my malt store today and found the bag had done its seal so the Aussie ale i had planned has been put down with 100% Floor malted MO.

Bit pissed off as i wanted to do a bitter but i have no english yeast so Aussie ale on some Nottingham thats eating an Alt will have to do it.

Simple recipe:

BTPA 3

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 5.00
Anticipated OG: 1.044 Plato: 10.98
Anticipated EBC: 7.3
Anticipated IBU: 26.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
100.0 5.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. NZ Styrian Goldings Whole 4.40 26.9 45 min.
20.00 g. NZ Styrian Goldings Whole 4.40 0.0 0 min.


Yeast
-----

Nottingham

10 min protein rest and infuse to mash at 65 deg for 90 min.
90 min boil and no chill.

cheers

 

[barls]

It is 44degC in my backyard.
And I'm out in it brewing a triple batch (60+ litres) of Roggenbier. Just started the sparge.
Am I the only nutter in Sydney brewing today ?

Doc

shit doc if i had of know i would of come to watch

 

[Tony]

Doc..... you could turn on the sprinkler and run through it in your undies while you brew. Id love to know what the neighbours think

cheers

 

[mika]

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

It shits all over US-05.

I like US-05 and keep it in my fridge as a "oh shit 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

Just as an interesting side note. I split a simple Pale Ale batch and pitched US-05 against WY1272, sat the fermentors side by side and tried to keep it as alike as I could. Bottled, left the same time before drinking. I had just marked the bottles with a 1 and 2, so relatively blind taste testing, checked my notes and I preferred the 1272. Took a bunch of bottles along to the brewers meeting, true blind taste test, pretty much everyone picked a difference between the two and voted for US-05 over 1272. So there ya go, take what you will away from that little test.....but I'm still using 1272.

 

[Doc]

Well the temp has dropped 15degC and it is all now heavy rain and thunderstorms.
Thought I lived in Sydney not Melbourne

Boil is going great. The Roggenbier smells awesome. Same recipe that scored me some winners in the comps last year.

Doc

 

[Tony]

Well you can turn the sprinkler off and put your shirt back on mate

 

[Doc]

I'm having to tie everything down.
Massive winds. Super heavy rain (almost hail).
Was just about to do the first hop addition, and I was assessing the situation. Thought, there have been 4-5 storms like this recently with nothing in them. Pass really quickly. THe alternative was to stop the boil before the first hop addition, then fire it back up tomorrow.
Looked like things were dying down, so pitched the 60 min hop addition, then POW all hell broke loose. Lightening, massive rain swirling winds.

Knew I should have brewed this morning and taken the kids to the movies this arvo. Instead I did it the other way round.

Oh well, riding it out.

Doc

 

[Tony]

Mate its days like that that make the beers great!

What direction is it heading?

North?

cheers

 

[Doc]

Yep, it is coming North.

Doc

 

[Tony]

Tony looks out garage window to the south looking for cool change

This burner is heating the garage up!

 

[malbur]

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 !!

Hi mje1980,
How does the tettnanger go campared to POR.(just curios)

 

[winkle]

Probably not until Thursday/Friday night or Saturday, but definately soon.

Galaxian APA
American Pale Ale


Type: All Grain
Date: 7/01/09
Batch Size: 20 L
Brewer: Winkle
Boil Size: 25 L
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
4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
1.00 kg Munich Malt (9.0 SRM) Grain 20.00 %
20.00 gm Galaxy [15.00 %] (Dry Hop 3 days) Hops -
15.00 gm Galaxy [15.00 %] (60 min) Hops 26.2 IBU
20.00 gm Galaxy [15.00 %] (15 min) Hops 17.4 IBU
0.24 tsp Koppafloc (Boil 10.0 min) Misc
0.25 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs US-56 (DCL) Yeast-Ale



Beer Profile

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 5.80 %
Bitterness: 43.6 IBU Calories: 90 cal/l
Est Color: 6.9

 

[Tony]

Recipe looks good Winkle.

That Galaxy is potent stuff!

cheers

 

[yardy]

up early and into this one tomorrow,

4.500 Vienna
.750 Munich
.150 Acid

28Gm Northern Brewer FWH
20Gm Strisslespalt Flame Out
20Gm T-45 Saaz Flame Out

Notts yeast cake as low as it'll stand it, probably 14*C :huh:



Yard

 

[bindi]

Mashing this:

Should get around 22-23L

5.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 86.96 %
0.20 kg Carared (Weyermann) (24.0 SRM) Grain 3.48 %
0.15 kg Caraaroma (Weyermann) (178.0 SRM) Grain 2.61 %
18.00 gm Pride of Ringwood [11.00 %] (60 min) (First Wort Hop) Hops 18.9 IBU
25.00 gm Tradition [5.70 %] (20 min) Hops 8.3 IBU
0.40 kg Dememera Sugar (2.0 SRM) Sugar 6.96 %

Yeast 05
Going to call it an Aussie Ale only because of the POR.

 

[kenlock]

BIAB/No Chilled this yesterday. About to put into the fermentor and lager at 10C

Recipe: Hi Knee Ken
Brewer: Ken
Asst Brewer:
Style: Dortmunder Export
TYPE: All Grain

Batch Size: 21.00 L
Boil Size: 25.08 L
Estimated OG: 1.052 SG
Estimated Color: 4.0 SRM
Estimated IBU: 24.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 96.77 %
0.15 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.23 %
27.00 gm Hallertauer Hersbrucker [2.2%] (90 min)Hops 10.8 IBU
13.50 gm Northern Brewer [9.70%] (60 min) Hops 10.7 IBU
10.00 gm Hallertauer Hersbrucker [2.2%] (15 min)Hops 1.8 IBU
1.11 items Whirlfloc Tablet (Boil 15.0 min) Misc

1 Pkgs Danish Lager (Wyeast Labs #2042) Yeast-Lager

 

[KHB]

Just finished putting this down got 22.5ltr

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Bitter Convict
Brewer: Ben Sparks
Asst Brewer:
Style: English Special or Best Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.73 L
Estimated OG: 1.044 SG
Estimated Color: 18.2 EBC
Estimated IBU: 32.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 87.50 %
0.40 kg Crystal (Joe White) (141.8 EBC) Grain 10.00 %
0.10 kg Wheat, Torrified (3.3 EBC) Grain 2.50 %
20.00 gm Pride of Ringwood [9.30 %] (60 min) Hops 21.6 IBU
20.00 gm Goldings, East Kent [5.00 %] (45 min) Hops 10.7 IBU
23.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
23.00 gm Styrian Goldings [5.40 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs London Ale III (Wyeast Labs #1318) [StarteYeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 4.00 kg
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 10.50 L of water at 79.9 C 66.0 C
10 min Mash Out Heat to 75.6 C over 5 min 75.6 C