What are you brewing II ?

[Tony]

Brewing a slight variation of my LCBA clone today.

Varied due to lack of both pale wheat and vienna malt. Went with carahell and dark wheat for some malt backbone under the hops.

Also slight variation in hopping schedule and upped the bitterness a bit......... i like my beer bitter.

cheers


LCBA 3

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.20
Anticipated OG: 1.048 Plato: 11.80
Anticipated EBC: 8.2
Anticipated IBU: 31.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
82.4 8.40 kg. IMC Pilsner Australia 1.038 3
5.9 0.60 kg. Weyermann Carapils Germany 1.037 3
5.9 0.60 kg. Weyermann Carahell Germany 1.035 26
5.9 0.60 kg. Weyermann Wheat Dark Germany 1.037 18

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. B-Saaz Whole 8.00 10.6 45 min.
30.00 g. Cascade Whole 8.00 10.6 45 min.
10.00 g. B-Saaz Whole 8.00 2.3 20 min.
10.00 g. Cascade Whole 8.00 2.3 20 min.
20.00 g. B-Saaz Whole 8.00 2.8 10 min.
20.00 g. Cascade Whole 8.00 2.8 10 min.
30.00 g. B-Saaz Whole 8.00 0.0 0 min.
30.00 g. Cascade Whole 8.00 0.0 0 min.


Yeast
-----

US-06

 

[kabooby]

Hey kabooby,

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

No mistake, I add 100g of gypsum to 2 litres of water and let it sit, all the crap goes to the bottom. This allows me to use a clear calcium solution. 200ml is only 10g but it raises my calcium up over 50ppm and lowers my ph

Kabooby

 

[Jye]

When ever Ive added calcium sulfate straight to water it doesnt dissolve and sinks to the bottom, this is why I always add it to the mash and the already reduced mash pH helps it dissolve.

Are you sure its not all dropping out of solution?

 

[mje1980]

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

Malbur, it is really really smooth. It went from 1.045 to 1.006, and i think it could use a little more bitterness, but other than is a good first attempt at an aussie ale, CPA style ale. I'll put more hops in next time, probably some FWH, my fave, not too much though.

 

[kabooby]

When ever Ive added calcium sulfate straight to water it doesnt dissolve and sinks to the bottom, this is why I always add it to the mash and the already reduced mash pH helps it dissolve.

Are you sure its not all dropping out of solution?

I have found that it is still dropping the PH to the required level. I make up a bottle and shake it around, some of it disolves and some of it sinks to the bottom.

No harm in adding it straight to the mash either I suppose, I just thought all that other crap in gypsum would be better of at the bottom of the bottle than in my beer.

Kabooby

 

[Tony]

i use a few tspoons of it in english beers and never have white powder drop in my glass.

 

[Tony]

Well my brew day went well. BEer smels great and is cooling down in the fridge.

Hit targers but all those hop flowers held back a liter or more of precious beer.

I was wringing it out like a wet dish cloth as i cleaned them out.

THats their only downfall.

Might have to build a bigger hop flower basket so i can drain them before empting the kettle.

cheers

 

[raven19]

Well my brew day went well. BEer smels great and is cooling down in the fridge.

Hit targers but all those hop flowers held back a liter or more of precious beer.

I was wringing it out like a wet dish cloth as i cleaned them out.

THats their only downfall.

Might have to build a bigger hop flower basket so i can drain them before empting the kettle.

cheers

Tony - I assume you are still capturing what was wringed out for future starters, etc?

8 days till my first AG, cant wait!!!

 

[Tony]

No..... for starters i catch the trickle that still comes out of the mash tun for 1/2 hr after you finnish sparging.

I get a couple of liters at 1.020, boil it down for 20 min and chill.

Free starters.

Do you know how many years i paid for dry malt extract and threw my free starters in the bin or gargen with the grain!

good luck with your first brew mate.

cheers

 

[Trough Lolly]

Innoculated 23L of Koelsch wort with US-05 yeast last night. I plan on using some of the active wort in an APA tomorrow night.

Cheers,
TL

 

[brendanos]

Passionfruit farmhouse witbier!

3.0kg Joe White Wheat
2.5kg Kirin (lager) malt
0.5kg Rolled oats
0.5kg Weyermann Rye Malt
lots of rice hulls

Mashed @67C 60 mins, mashout @77C, sparge @72C
90 min boil, 54g Hallertau Hallertau 3.7% @60 min for 21 IBU

Ended up with 25L @ 1.052 in the fermenter, split into two fermenters.

Fermenting 15L with Wyeast 3942 (belgian wit) @ 19->22
Fermenting 10L with Wyeast 3726 (farmhouse) @ 19->26

When they are both finished I'm going to blend a keg full to taste, throw in the pulp of ~20 passionfruit, then bottle the remainder for comparison.

 

[Millet Man]

This is the first brew I've made at home for a good 6 months and I've got Millet Woman is helping out to make our wedding beer (we'll give a bottle to all the guests to take home). Should be almost ready to drink by 2 May but will be made to be aged. Something along the lines of a strong Belgian dark ale but of course it's gluten free.

Megandrew Wedding Ale

23 lt Batch
OG 1.100
FG 1.020
EBC 30
IBU 38

4.4 kg Millet pils malt
0.6 kg Millet crystal malt (~100 EBC)
2.8 kg Sorghum extract syrup
750 g Dark Belgian candy sugar

20 g Millenium 14.4%AA 60 min
10 g Galaxy 15.0%AA 60 min
10 g Galaxy 15.0%AA 10 min
10 g Saaz 3.3%AA 10 min
20 g Saaz 3.3%AA 0 min

I'll throw in a little bit of dried pink grapefruit peel, coriander seeds and cardomom pods - not as much as I would use in a wit but enough to give a bit of spice background. Should go well with the passionfruit/grapefruit from the galaxy.

2 packets of T-58 yeast.

Will start fermentation at around 18C and let it run into the low 20's. Not sure about that so any comments would be good.

Cheers, Andrew.

 

[bonj]

Recipe looks good to me, Andrew. A great idea too.

I brewed this one this morning. I ran out of BB Ale malt so I substituted some BB Galaxy.

2779.00 gm	Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain		55.58 %

1721.00 gm	Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain		34.42 %

300.00 gm	 Munich I (Weyermann) (14.0 EBC)		   Grain		6.00 %

200.00 gm	 Wheat Malt (Barrett Burston) (3.0 EBC)	Grain		4.00 %

15.00 gm	  NZ Cascade [8.30 %]  (60 min)			 Hops		 12.4 IBU

10.00 gm	  B Saaz [6.80 %]  (60 min)				 Hops		 6.8 IBU

10.00 gm	  B Saaz [6.80 %]  (15 min)				 Hops		 3.4 IBU

5.00 gm	   NZ Cascade [8.30 %]  (15 min)			 Hops		 2.1 IBU

20.00 gm	  NZ Cascade [8.30 %]  (Dry Hop 3 days)	 Hops		  -

1 tsp		 Salt (Boil 15.0 min)					  Misc

2.00 gm	   KoppaFloc (Boil 15.0 min)				 Misc

13.32 gm	  PH 5.2 Stabilizer (Mash 60.0 min)		 Misc

1 Pkgs		SafAle American Ale (DCL Yeast #US-05)	Yeast-Ale

 

[Kingy]

Brewing a simple wheat beer for australia day barby next weekend, not much thought when in to this as i have a killer tequila hangover. Im never drinking again lol..
2.5kg wheat
2.5kg pils
25 gms pearle @ 45 min

anyone feel like coming over to clean my brew gear when i finished brewing lol.

 

[Millet Man]

Recipe looks good to me, Andrew. A great idea too.

It's better than just handing out some chocolates and wedding cake to all the guests!

Almost finished the sparge and it's smelling very nice indeed.

 

[bonj]

It's better than just handing out some chocolates and wedding cake to all the guests!

I know what I'd rather take home! :super:

Almost finished the sparge and it's smelling very nice indeed.

Awesome. I'm all finished, cleaned and packed away. And so is my brew

 

[barls]

did this one yesterday with redbeard
trios pistole (BC)

Recipe Overview
Target Wort Volume Before Boil: 54.00 l Actual Wort Volume Before Boil: 54.00 l
Target Wort Volume After Boil: 40.00 l Actual Wort Volume After Boil: 42.00 l
Target Volume Transferred: 40.00 l Actual Volume Transferred: 42.00 l
Target Volume At Pitching: 40.00 l Actual Volume At Pitching: 42.00 l
Target Volume Of Finished Beer: 38.00 l Actual Volume Of Finished Beer: 40.00 l
Target Pre-Boil Gravity: 1.053 SG Actual Pre-Boil Gravity: 1.055 SG
Target OG: 1.088 SG Actual OG: 1.089 SG
Target FG: 1.012 SG Actual FG: -No Record-
Target Apparent Attenuation:: 85.5 % Actual Apparent Attenuation: 100.0 %
Target ABV: 10.2 % Actual ABV: 12.0 %
Target ABW: 8.0 % Actual ABW: 9.5 %
Target IBU (using Tinseth): 24.0 IBU Actual IBU: 22.0 IBU
Target Color (using Morey): 26.7 SRM Actual Color: 25.9 SRM
Target Mash Efficiency: 80.0 % Actual Mash Efficiency: 86.4 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC


Fermentables
Ingredient Amount % MCU When
Australian Export Pilsner Malt 11.00 kg 78.9 % 3.7 In Mash/Steeped
Australian Crystal 140 0.450 kg 3.2 % 6.9 In Mash/Steeped
German CaraMunich I 0.450 kg 3.2 % 3.3 In Mash/Steeped
German CaraAmber 0.226 kg 1.6 % 1.3 In Mash/Steeped
Sugar - Candi Sugar Dark 0.906 kg 6.5 % 52.0 Start Of Boil
Sugar - Invert Sugar (Golden) Syrup 0.906 kg 6.5 % 0.0 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
Slovenian Styrian Goldings 4.4 % 94 g 22.1 Loose Whole Hops 60 Min From End
Slovenian Styrian Goldings 2.3 % 28 g 1.9 Loose Pellet Hops 15 Min From End
Czech Saaz 3.0 % 14 g 0.1 Loose Pellet Hops 1 Min From End


Other Ingredients
Ingredient Amount When
Orange Peel, Bitter 14 g In Boil
Whirlfloc Tablet 2 g In Boil
Star Anise 2 g In Boil
Star Anise 1 g In Boil


Yeast
Wyeast 3864-Canadian/Belgian Style


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (65C/149F) 90minute

Step Type Temperature Duration
Rest at 65 degC 90

heres the drained boiler

 

[Screwtop]

Back to Caloundra to brew this tomorrow or Tue.

Recipe: Inspectors Pocket IPA
Style: English IPA
TYPE: All Grain

Batch Size: 45.00 L
Boil Size: 54.02 L
Estimated OG: 1.052 SG
Estimated Color: 7.1 SRM
Estimated IBU: 51.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.56 kg Pale Malt, Galaxy (Barrett Burston) (1.5 Grain 70.02 %
2.81 kg Munich, Dark (Weyermann) (15.0 SRM) Grain 29.98 %
55.00 gm Super Alpha [13.00 %] (60 min) Hops 38.8 IBU
140.00 gm Fuggles (age adjusted) [3.40 %] (15 min)Hops 11.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
25.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs English Ale (Fermentis #S-04) Yeast-Ale


Mash
Time Name Step Temp
15 min Protein Rest 55.0 C 10 Min
75 min Saccharification 67.0 C 15 min
10 min Mash Out 77.0 C 10 min

 

[schooey]

Pliny the Elder clone

Size: 23 L
Efficiency: 75.0%

OG: 1.079
FG: 1.016
Abv: 8.31%
Bitterness: stupid

5.75 kg IMC Ale
0.50 kg Wheat Malt
0.50 kg Carapils
0.25 kg Light Crystal
800g Dextrose

Single step infusion @ 66C

80g Chinook 13.0% AA FWH
150g Warrior 15.5% AA 90 min
25g Chinook 13.0% AA 90 min
55g Columbus 15.0% AA 30 min
55g Simcoe 13.0% AA 30min
125g Centennial 10.5% AA 0 min
55g Simcoe 13.0% AA 0 min

Whirlfloc @ 10 min

2L starter of White Labs WLP001 California Ale

185g Columbus 15.0% AA added to secondary
110g Centennial 10.0% AA added to secondary
100g Simcoe 13.0% AA added to secondary

Gonna have a crack at this one this weekend, should be fun.... :blink:

 

[Barry]

Just mashed in an all Northdown special bitter (for a real ale day in Feb) and a Belgian Pale ale for itself and yeast for a tripel and Belgian strong dark.