What are you brewing II ?

[Screwtop]

Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 26.00 L Boil Size: 33.03 L Estimated OG: 1.051 SG Estimated Color: 22.5 SRM Estimated IBU: 16.9 IBU Brewhouse Efficiency: 75.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.31 kg Pale Malt, Maris Otter (3.0 SRM) Grain 74.44 % 0.45 kg Brown Malt (65.0 SRM) Grain 7.77 % 0.45 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.77 % 0.29 kg Chocolate Malt (350.0 SRM) Grain 5.01 % 0.29 kg Wheat Malt (2.0 SRM) Grain 5.01 % 35.00 gm Fuggles [3.90 %] (60 min) Hops 15.7 IBU 14.00 gm Fuggles [3.90 %] (10 min) Hops 1.3 IBU 1.37 items Whirlfloc Tablet (Boil 15.0 min) Misc 1 Pkgs London Ale (Wyeast Labs #1028) [Starter 12Yeast-Ale Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 5.79 kg ---------------------------- Single Infusion, Medium Body Step Time Name Description Step Temp 60 min Mash In Add 15.10 L of water at 74.4 C 67.8 C 10 min Mash Out Add 8.46 L of water at 91.5 C 75.6 C Notes:

Is this (above) how the your recipe appears in the preview pane at the bottom of the screen when text is selected? Weird

Screwy

This is how it appears for me:

 

[white.grant]

Is this (above) how the your recipe appears in the preview pane at the bottom of the screen when text is selected? Weird

Screwy

This is how it appears for me:
View attachment 24696

Pretty much, your font sets a bit different



I've got Beersmith version 1_40 build 037 on XP

cheers

grant

 

[warra48]

I've been building up a starter of WY1469 for the last couple of days, in readiness for a Brown Ale planned for tomorrow.
The starter was stepped up from a split of an earlier starter.
Here's the before and after result.

 

[Ronin]

I've been building up a starter of WY1469 for the last couple of days, in readiness for a Brown Ale planned for tomorrow.
The starter was stepped up from a split of an earlier starter.
Here's the before and after result.

I think 1469 worked amazing in that brown ale I mentioned above. Anything where you want malty with some nuttiness. I'm considering using it for an oatmeal stout over winter...

And fast too...5 days fermenting, 5 days at 2C and it dropped really clear and pretty much ready to drink after that.

 

[white.grant]

I get a similar result to schooey, but I have just mashed in on this

Taste: (35.0) Recipe Specifications -------------------------- Batch Size: 26.00 L Boil Size: 33.03 L Estimated OG: 1.051 SG Estimated Color: 22.5 SRM Estimated IBU: 16.9 IBU Brewhouse Efficiency: 75.00 % Boil Time: 90 Minutes Ingredients: ------------ Amount Item Type % or IBU 4.31 kg Pale Malt, Maris Otter (3.0 SRM) Grain 74.44 % 0.45 kg Brown Malt (65.0 SRM) Grain 7.77 % 0.45 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.77 % 0.29 kg Chocolate Malt (350.0 SRM) Grain 5.01 % 0.29 kg Wheat Malt (2.0 SRM) Grain 5.01 % 35.00 gm Fuggles [3.90 %] (60 min) Hops 15.7 IBU 14.00 gm Fuggles [3.90 %] (10 min) Hops 1.3 IBU 1.37 items Whirlfloc Tablet (Boil 15.0 min) Misc 1 Pkgs London Ale (Wyeast Labs #1028) [Starter 12Yeast-Ale Mash Schedule: Single Infusion, Medium Body Total Grain Weight: 5.79 kg ---------------------------- Single Infusion, Medium Body Step Time Name Description Step Temp 60 min Mash In Add 15.10 L of water at 74.4 C 67.8 C 10 min Mash Out Add 8.46 L of water at 91.5 C 75.6 C Notes:

Great brew day today and despite a few issues with my mastun thermometer, I managed to hit 89% efficiency, which the annals say is my best ever. Got a nice fat cube of porter cooling on the garage floor and now celebrating with a weizenbock.

I love brewing!

cheers

grant

 

[yardy]

brewing my first Irish Red today,

3.000 Pale
2.000 TFFMMO
0.200 Carared
0.150 Caraaroma
0.100 Melanoidian
0.050 Chocolate

40gm EKG @ FWH
05gm EKG @ 30 min

1 lt starter Wyeast 1968 London ESB

Cheers
Yard

 

[Screwtop]

Pretty much, your font sets a bit different

View attachment 24698

I've got Beersmith version 1_40 build 037 on XP

cheers

grant

Grant, just select the text in the preview pane that you want to post and copy it, then paste into your post and enclose in quotes.

Geez Ben did I say this method was easier :lol:

THE LAST OFF TOPIC POST FROM ME IN THIS THREAD

 

[blackbock]

Just nearing the end of the boil for Jamil's Roggen.

The sparge was slow but no rice hulls used :beerbang: . Once I upped the temperature of the sparge water to about 90 it ran off pretty well like a barley beer. Should be an interesting drop. I plan to ferment it at 17 using the Danstar Munich dry yeast (never used it before)

 

[yardy]

Just nearing the end of the boil for Jamil's Roggen.

The sparge was slow but no rice hulls used :beerbang: . Once I upped the temperature of the sparge water to about 90 it ran off pretty well like a barley beer. Should be an interesting drop. I plan to ferment it at 17 using the Danstar Munich dry yeast (never used it before)

it's a good drop alright, i've brewed it 3 times with 3 different yeasts, all outstanding imho.

cheers
Yard

 

[glennheinzel]

Just nearing the end of the boil for Jamil's Roggen.

The sparge was slow but no rice hulls used :beerbang: . Once I upped the temperature of the sparge water to about 90 it ran off pretty well like a barley beer. Should be an interesting drop. I plan to ferment it at 17 using the Danstar Munich dry yeast (never used it before)

I've done that combo before and it has come out quite good, although I do prefer it with Saf WB-06. I've got some White Labs Hefe IV to try next time.

 

[glennheinzel]

Jamil's American Brown Ale (Janets Brown Ale)
Size: 22.7 L
Efficiency: 70.0%
Attenuation: 76.0%

Original Gravity: 1.067 (1.045 - 1.060)
Terminal Gravity: 1.016 (1.010 - 1.016)
Color: 19.8 (18.0 - 35.0)
Alcohol: 6.67% (4.3% - 6.2%)
Bitterness: 63.31 (20.0 - 40.0)

Ingredients:
5.5 kg Maris Otter Pale Ale Malt (Thomas Fawcett floor malted)
0.5 kg Pale Wheat Malt
0.6 kg Carapils/Carafoam
0.6 kg Crystal Malt
0.230 kg Chocolate Malt
67.0 g Northern Brewer (6.7%) - added during boil, boiled 60 min
20.0 g Northern Brewer (6.7%) - added during boil, boiled 15 min
23.0 g Cascade (6.7%) - added during boil, boiled 10 min
43 g Cascade (6.7%) - added during boil, boiled 0.0 min
60.0 g Centennial (7.2%) - added dry to primary fermenter
1 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 15 min
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min
1 ea Fermentis US-05 Safale US-05

 

[Tony]

Got a starter of 1272 going to see if its alive after 4 months in the fridge so needed something to brew with it.

Going to No Chill an American Rye to throw on it if it kicks up.

No american "C" hops either

American Rye

A ProMash Recipe Report

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

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 5.70
Anticipated OG: 1.047 Plato: 11.71
Anticipated EBC: 10.9
Anticipated IBU: 25.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
52.6 3.00 kg. IMC Pilsner Australia 1.038 3
26.3 1.50 kg. Weyermann Wheat Dark Germany 1.037 18
17.5 1.00 kg. Weyermann Pale Rye Malt Germany 1.034 6
3.5 0.20 kg. Rice Gulls Australia 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Horizon Pellet 10.90 20.3 40 min.
20.00 g. Czech Saaz Pellet 4.50 4.7 15 min.
30.00 g. Hallertauer Mittelfruh Pellet 3.70 0.0 0 min.


Yeast
-----

1272 American ale II or US-05 if its dead.

 

[Ducatiboy stu]

Got my dark grains steping ready for a Stout..

Sick of getting stuck sparges doing stouts, :angry: the the dark grains are going in after the mash

 

[Tony]

Ive never had dark grain stick a mash before?

Dont ever put Rye Malt in your mash tun then!

 

[Ducatiboy stu]

I have...nearly always it gives me grief.. :angry:


Maybe I need some rice gulls

 

[blackbock]

it's a good drop alright, i've brewed it 3 times with 3 different yeasts, all outstanding imho.

I've done that combo before and it has come out quite good, although I do prefer it with Saf WB-06. I've got some White Labs Hefe IV to try next time.

Looks like there are a few other Rye enthusiasts out there!

It's a unique experience emptying those jelly-like spent grains and seeing an oily rainbow appear in your brew kettle

 

[yardy]

Looks like there are a few other Rye enthusiasts out there!

ryed on, tried a 100% rye once, mash never stuck but it tasted like sump oil from a datsun 200B.

 

[Tony]

I remember you making it but not raving about it mate. I can imagine it was thick.

60% is like oil. The bubbles move up at half speed in the glass.

my american Rye is sparging now and flowing no problems at all!.

cheers

 

[yardy]

not raving ?

should've been in the shed at the tasting :lol:

yeah, sometimes too much of a good thing is true.

cheers

the IPA i'm chugging atm is not bad though, up the shed with the number 1 son (10 years and 2 months), discussing Neil Young, Pink Floyd, Tom Petty etc.. he loves the old stuff
sitting at the bar, he's armed with some Tim Tams and Milk and me and the IPA, doesn't get any better

Cheers

 

[schooey]

the IPA i'm chugging atm is not bad though, up the shed with the number 1 son (10 years and 2 months), discussing Neil Young, Pink Floyd, Tom Petty etc.. he loves the old stuff
sitting at the bar, he's armed with some Tim Tams and Milk and me and the IPA, doesn't get any better

:lol:

Good tunes and good beer... the kid couldn't get a better education Time well spent