What are you brewing II ?

[pmolou]

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.

i'm considering brewing something similar soon but have no idea how its gonna taste????? is this sortof a mountain goat hightale type of beer???

ps. im and extract brewer so instead of pale malt it'llbe 3 litres of coopers amlt extract

 

[Screwtop]

Yesterday. 45 litres of Tony's LCBA


Batch Size: 45.00 L
Estimated OG: 1.046 SG
Estimated Color: 3.3 SRM
Estimated IBU: 24.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

5.80 kg Pale Malt
1.70 kg Vienna Malt
0.50 kg Cara-Pils
0.50 kg Wheat Malt
18.00 gm B Saaz
18.00 gm Cascade
25.00 gm B Saaz
25.00 gm Cascade
35.00 gm B Saaz
35.00 gm Cascade
2 Pkgs American Ale Yeast (Fermentis #US - 05) Yeast-Ale

15 min 52.0 C
60 min 66.0 C
10 min 77.0 C

All done and dusted by midday.

 

[Thirsty Boy]

2 kegs worth of ordinary bitter - 1.038, ready in time for Australia Day (maybe)

dont often do double batches so I am going single infusion today to make life easy - must get a bigger kettle, the 47-48 I can get in my converted keg just isn't quite enough for a full double batch... think I need a 60-65

so a somewhat concentrated brew diluted back to drinking strength post boil.

 

[Rob C]

Just finished the boil on this APA, Will NoCHill and ferment in a couple days time.

Amount Item Type % or IBU
3.50 kg Pale Malt, Traditional Ale (Joe White) 5.9 Grain 70.0 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 20.0 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC)Grain 10.0 %
17.00 gm Magnum [12.50%] (60 min) Hops 21.5 IBU
15.00 gm Amarillo [8.20%] (15 min) Hops 6.2 IBU
15.00 gm Cascade [6.30%] (15 min) Hops 4.8 IBU
20.00 gm Amarillo [8.20%] (0 min) (Aroma Hop-Steep) Hops -
20.00 gm Cascade [6.30%] (0 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc 1 Pkgs American Ale (Wyeast Labs #1056) [Starter 50Yeast-Ale

Cheers
Rob

 

[Duff]

Just finished a Weizen. Decided to base it loosely along the lines of Les' in this post in the ReceipeDB.

Picked up a few bottles of the Krystal at 1st Choice recently. Fantastic beer.


09-01 Weizen

A ProMash Recipe Report

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

Batch Size (L): 40.00
Total Grain (kg): 8.40
Anticipated OG: 1.052 Plato: 12.74
Anticipated SRM: 3.8
Anticipated IBU: 14.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
59.5 5.00 kg. JWM Wheat Malt Australia 1.040 2
20.2 1.70 kg. Weyermann Vienna Germany 1.038 4
20.2 1.70 kg. Weyermann Pilsner Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
55.00 g. Tettnanger Tettnang Pellet 4.00 13.9 60 min.


Yeast
-----

Danstar Munich

 

[drsmurto]

1st brew for 2009 and its an extract for a mate.

He escaped from his missus' baby shower so it was the least i could do.

He was after a dry, crisp lager.

Bit of a bitsa recipe - used up some open hops and gave him the last of the Wyeast 2000 yeast cake.

2.25 kg Light Dry Malt Extract (5.9 EBC) Dry Extract 80.36 %
0.20 kg Caramunich II (Weyermann) (124.1 EBC) Grain 7.14 %
0.15 kg Carapils (Weyermann) (3.9 EBC) Grain 5.36 %
25.00 gm Pearle [6.00 %] (60 min) Hops 18.2 IBU
15.00 gm Saaz [3.20 %] (20 min) Hops 3.5 IBU
14.00 gm Tettnang [2.20 %] (15 min) Hops 1.7 IBU
28.00 gm Tettnang [2.20 %] (0 min) Hops -
0.20 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 7.14 %
1 Pkgs Budvar Lager (Wyeast Labs #2000)

21L
OG 1.043
IBU 24
EBC 12

The sugar is there to dry it out a bit and the caramunich and carapils to add some body.

Finally got around to cleaning the kettle, 40+ brews worth of beerstone gone in minutes with caustic. Forgot how shiny it was when i bought it :icon_chickcheers:

I've never made a full extract beer so i hope my thinking on this is ok. In the back of my mind i am worried that 7% caramunich might have been a bit heavy handed. He wanted some munich in there but we didnt have time for mashing. Will the sugar addition counteract it enough? Aiming for the lower end of the abv to reduce the body as well.

 

[bindi]

Mashed this early today, used palm sugar instead of the usual candy sugar, smells great.
Called "All Same Belgian Bugger-Up"
22L

4.50 kg Pilsner (Weyermann) 75.00 %
0.50 kg Vienna Malt (Weyermann) Grain 8.33 %
0.30 kg Carared (Weyermann) (24.0 SRM) Grain 5.00 %
0.20 kg Caraaroma (Weyermann) (178.0 SRM) Grain 3.33 %
15.00 gm Northern Brewer [9.40 %] (60 min) (First Wort Hop) Hops 14.5 IBU
25.00 gm Saaz [4.00 %] (20 min) Hops 5.7 IBU
20.00 gm Tradition [5.70 %] (20 min) Hops 6.5 IBU
10.00 gm Saaz [4.00 %] (5 min) Hops 0.7 IBU
0.50 kg Palm Sugar 8.33 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787)


And a big THANKS to Dane so I could log back on to this site.

 

[Tony]

BRewing a simple Munich Dunkel as i type.

I love being on hols.

cheers

Dunkel

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 6.10
Anticipated OG: 1.055 Plato: 13.62
Anticipated EBC: 31.8
Anticipated IBU: 26.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
65.6 4.00 kg. Weyermann Munich II Germany 1.038 24
32.8 2.00 kg. IMC Pilsner Australia 1.038 3
1.6 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
-----------------------------------------------------------------------------
74.00 g. Hallertauer Mittelfruh Pellet 3.70 24.4 45 min.
14.00 g. Hallertauer Mittelfruh Pellet 3.70 1.8 10 min.


Yeast
-----

White Labs WLP833 German Bock

 

[THE DRUNK ARAB]

BRewing a simple Munich Dunkel as i type.

I love being on hols.

cheers

Dunkel

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 6.10
Anticipated OG: 1.055 Plato: 13.62
Anticipated EBC: 31.8
Anticipated IBU: 26.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
65.6 4.00 kg. Weyermann Munich II Germany 1.038 24
32.8 2.00 kg. IMC Pilsner Australia 1.038 3
1.6 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
-----------------------------------------------------------------------------
74.00 g. Hallertauer Mittelfruh Pellet 3.70 24.4 45 min.
14.00 g. Hallertauer Mittelfruh Pellet 3.70 1.8 10 min.


Yeast
-----

White Labs WLP833 German Bock

:icon_drool2:

Looks like a nice simple recipe there Tony!

C&B
TDA

 

[Tony]

Thanks TDA but i wont take credit. Tried a couple brewed to similar recipes bu Goatherder and they are spectacular. So simple yet so complex.

cheers

 

[BoilerBoy]

Brewed this last Saturday as a First brew for 2009, infact for 3 months sadly.

3kg Galaxy
3kg Vienna

20g Super alpha (11%) FWH
60g Summer Saaz (4.7%) 20 min
30g Summer Saaz (4.7%) Flame out

30L Batch size
OG - 1.051
36 IBU
WLP 833


Anybody used "Summer Saaz" ?
Craft brewer describes it as passionfruit? melon flavour.
The aroma from the boil seem to have a Saaz character, but also a kind of POR thing happening as well? (I think :unsure

Cheers,
BB

 

[drsmurto]

Noticed a few Adelaideans are using White labs yeast.

Are you getting that locally or online?

WLP833 is one i have noticed being used quite frequently......

 

[Tony]

Dr............. 833, IMHO, is the best lager yeast available.

I love it.

I use it just about anything.

CAP, Vienna. OCtoberfest, Munich Dunkel, Schwarzbier, Bock's of course, German Pils and more. GOing to try it in a Boh Pils soon.

It leaves the beer with a malty profile but lifts the hops as well. It also gets 80% attenuation and drops like lead when its done.

I love it.

cheers

 

[THE DRUNK ARAB]

Noticed a few Adelaideans are using White labs yeast.

Are you getting that locally or online?

WLP833 is one i have noticed being used quite frequently......

A well known microbrewery uses said yeast and it just so happens that I have some 1st generation
833 if you want to give it a go Dr S

C&B
TDA

 

[warra48]

Just put the fermenter in the fridge for this one.
The mash had a glorious smell as soon as I had doughed in, no doubt due to the Maris Otter.
Hit all my targets spot on, and had the easiest sparge I've yet had to date.
As soon as it's down to pitching temperatures, I'll inoculate it with a starter of WY1469.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Hobble Gobble Ale
Brewer: Robert
Asst Brewer: Elsie the Pug
Style: Old Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32 L
Estimated OG: 1.059 SG
Estimated Color: 36.0 EBC
Estimated IBU: 35.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5300.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 91.70 %
350.00 gm Crystal, Medium (Bairds) (170.0 EBC) Grain 6.06 %
50.00 gm Caraaroma (390.0 EBC) Grain 0.87 %
50.00 gm Chocolate (1200.0 EBC) Grain 0.87 %
30.00 gm Black Malt (Bairds) (1300.2 EBC) Grain 0.52 %
26.00 gm First Gold '06 [7.90 %] (60 min) Hops 21.3 IBU
20.00 gm Challenger '06 [7.90 %] (20 min) Hops 9.9 IBU
28.00 gm Styrian Goldings [2.30 %] (20 min) Hops 4.0 IBU
23.00 gm Styrian Goldings [2.30 %] (0 min) Hops -
15.00 gm Challenger '06 [7.90 %] (0 min) Hops -
3.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs West Yorkshire Ale (Wyeast Labs #WY1469) [Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, Batch Sparge. Mashed at 66.5C.
Total Grain Weight: 5780.00 gm

 

[Bobby]

brewing again this weekend. It has been a long time between drinks - i have not brewed for at least 4 months h34r:

I think i will brew a nice and simple APA. Can't wait, i have missed the smell of malt and hops on the boil :wub:

 

[3GumsBrewing]

Doing this one tomorrow. :lol:

Almost Dead Guy Ale

Mashed at 66c for 60 min. Make a 2L yeast starter. This is a bit bigger and a little more hoppy than the original Dead Guy, but damn its good.

Beer Style Maibock/Helles Bock
Recipe Type All Grain

malt and fermentables
% Kg Malt or Fermentable ppg L
74% 5.000 Munich Malt 37 7
22% 1.500 American Two-row Pale 37 1
4% 0.300 American Crystal 60L 34 60 6.8

Batch size: 19.0 liters

Original Gravity 1.080 (1.072 to 1.084)
Final Gravity 1.027 (1.023 to 1.029)
Color 13 SRM (Copper to Red/Lt. Brown)
Mash Efficiency 75%

Hops
time grams variety form aa
60 30 Perle pellet 6.0
40 20 Perle pellet 6.0
30 30 Czech Saaz pellet 4.0
10 20 Czech Saaz pellet 4.0
Boil: 11.4 avg liters for 60 minutes

Bitterness
6.3 HBU
31.7 IBU

Yeast
White Labs English Ale (WLP002)
ale yeast in liquid form with very high flocculation

Alcohol
7.1% A.B.V.
5.5% A.B.W.

Calories
269 per 12 oz.

Misc
use time amount ingredient
Boil 15 min 25 grams Irish Moss


***Roll on the Weekend!!***

 

[Gavo]

Doing this one tonight for the upcoming Miles Picnic Race day, I live across the road from the racecourse.
It will be my third partial. Thought I would try out some Galaxy Hops for bittering, although a little out of style. Hoping it will be a good drop.


BeerSmith Recipe Printout
Recipe: Raceday Red Ale
Brewer: Gavin
Asst Brewer:
Style: English Special/Best/Premium Bitter
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 9.00 L
Estimated OG: 1.047 SG
Estimated Color: 27.3 EBC
Estimated IBU: 26.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.30 kg Light Dry Extract (15.8 EBC) Dry Extract 35.14 %
2.00 kg Ale - Perle Malt (Bairds) (6.3 EBC) Grain 54.05 %
0.20 kg Carared (39.4 EBC) Grain 5.41 %
0.15 kg Crystal Dark (260.0 EBC) Grain 4.05 %
0.05 kg Carafa I (950.0 EBC) Grain 1.35 %
15.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 8.2 IBU
12.00 gm Galaxy [15.00 %] (45 min) Hops 17.6 IBU
10.00 gm Styrian Goldings [5.40 %] (5 min) Hops 1.0 IBU
5.00 gm Styrian Goldings [5.40 %] (0 min) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 2.40 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 6.26 L of water at 74.4 C 67.8 C

Cheers
Gavo,

 

[kabooby]

Just about finished these two. I was getting a bit nervous first brewday in over 2 months

Nice to have some beer in cubes again

Kabooby

Harrington Pale Ale V2
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 49.61 L
Estimated OG: 1.048 SG
Estimated Color: 12.9 EBC
Estimated IBU: 31.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 85.37 %
0.60 kg Carafoam (Weyermann) (3.9 EBC) Grain 7.32 %
0.30 kg Caramunich II (Weyermann) (124.1 EBC) Grain 3.66 %
0.30 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 3.66 %
35.00 gm Horizon [10.90 %] (60 min) Hops 24.1 IBU
15.00 gm Pearle [6.00 %] (20 min) Hops 3.4 IBU
15.00 gm Pearle [6.00 %] (10 min) Hops 2.1 IBU
15.00 gm Cascade [5.50 %] (10 min) Hops 1.9 IBU
30.00 gm Amarillo Gold [8.90 %] (0 min) Hops -
20.00 gm Centennial [10.00 %] (0 min) Hops -
50.00 gm Cascade [5.50 %] (0 min) Hops -
200.00 ml Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale

Vienna Pils
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 49.61 L
Estimated OG: 1.044 SG
Estimated Color: 10.5 EBC
Estimated IBU: 30.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 100.00 %
50.00 gm Pride of Ringwood [9.30 %] (60 min) Hops 30.2 IBU
30.00 gm Hallertauer, New Zealand [7.90 %] (0 min)Hops -
200.00 ml Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager

 

[Jye]

200.00 ml Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

Hey kabooby,

Liquid calcium sulfate is this a mistake? If not whats the weight equivalent in the dried form?