What are you brewing II ?

[bradsbrew]

I'm not actually brewing anything just atm, but as an interesting addition to this thread (or maybe a new thread entirely) how about a "show us your krausen" with a picture of your full krausen?

it may be a complete woftam but we could all strive for the biggest, thickest and yummy looking krausen possible??

Next brew day for me is Saturday week so I'll post in a picture then...

Probably better in its own thread if there isnt one already.

Cheers Brad

 

[Tony]

Just for a laugh.

Would probably benifit from its own thread yes!

Hop flower blocked the airlock. took out the temp probe and it sprayed the roof. Took of the lid and it grew out of the fermenter in under 60 seconds.

cheers

 

[Tony]

Back on topic...............

Mashing an American Rye today. Will be putting it on tap. I made one a week or so back and no chilled it for bottles but it smelt so good....... and i have 1272 up and running!

rough recipe:

50% IMC Pils
30% Weyermann Dark Wheat
20% weyermann Pale Rye

Bitter with Galaxy
Saaz 15 min boil
Halertau flame out

1.050, 28IBU 11EBC.

1272 American Ale II

Should be nice

Cheers

Edit: fotgot to add......... im brewing it with rain water i colected last weekend! First time with rain water

 

[boingk]

Good stuff Tony...let us know how you go with the water - got a tankful of it myself

This may be the inaugral recipe for Boingks B@stardised Barley Creations...first AG (BIAB method) coming up next weekend, let me know what you think of this one. I've never really composed a recipe from scratch before so this might be interesting.

'Experimental ESB'

4200g (84%) JWM Traditional Ale [4.9EBC]
500g (10%) Crystal [140EBC]
250g (6%) JWM Amber [100EBC]
50g (1%) Chocolate [800EBC]

30g Cluster (6%AA) @ 60min
20g Goldings (6%AA) @ 20min
10g Goldings (6%AA) @ 00min

DCL S-04 SafAle English Ale

OG 1.054 / FG 1.015 / 29 EBC / 31 IBU

Budgeting 75% efficiency with 35L boil volume, aiming for 23L.

Any comments would be great, I'm running down a dark hallway here

Cheers - boingk

EDIT: Changed JWM T. Pale to 4200g, must've read my notes wrong.

 

[yardy]

Back on topic...............

Mashing an American Rye today. Will be putting it on tap. I made one a week or so back and no chilled it for bottles but it smelt so good....... and i have 1272 up and running!

rough recipe:

50% IMC Pils
30% Weyermann Dark Wheat
20% weyermann Pale Rye

Bitter with Galaxy
Saaz 15 min boil
Halertau flame out

1.050, 28IBU 11EBC.

1272 American Ale II

Should be nice

Cheers

Edit: fotgot to add......... im brewing it with rain water i colected last weekend! First time with rain water

**** that sounds a nice beer, let us know how it turns out.
what additions to the water are you using ?

Cheers
Yard

 

[Tony]

looks good.

Id double the flame out hops to 20g and increase the bitterness to around 42 to 44 IBU. Using SO-4 you will have a sweeter finnish and the bitterness wont go astray with all that crystal.

cheers

Edit: Just read..... JW amber. Id cut it back to 2 or 3% mate....... fairly potent stuff. Maybe 100g? The english stuff is lighter from memory and you can use a bit more but it still can be overpowering

 

[Tony]

**** that sounds a nice beer, let us know how it turns out.
what additions to the water are you using ?

Cheers
Yard

I used a 50/50 mix of CaCl and CaSo4. about 3 tspoons over 100 liters of water for mash and sparge.

No idea what PPM that adds to the water but its better than nothing :lol:

Wing it brewing at its best! B)

I really REALLY need to spend $20 on a set of 0.1g scales dont i

cheers

PS......... runnings from the kettle taste great. Will report back on efficiencies ect later today.... sparging now

 

[Ross]

looks good.

Id double the flame out hops to 20g and increase the bitterness to around 42 to 44 IBU. Using SO-4 you will have a sweeter finnish and the bitterness wont go astray with all that crystal.

cheers

+1. It needs a little more bitterness to balance it.


cheers Ross

 

[boingk]

Cheers fellas, I'll up the hopping and let you know how it goes once its all said and done.

Thnaks again - boingk

 

[Ducatiboy stu]

Porter

A ProMash Recipe Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 5.35
Anticipated OG: 1.057 Plato: 13.98
Anticipated EBC: 66.4
Anticipated IBU: 40.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
74.8 4.00 kg. JWM Traditional Ale Malt Australia 1.038 7
11.2 0.60 kg. Munich Malt Germany 1.037 16
5.6 0.30 kg. JWM Dark Crystal Australia 1.036 220
5.6 0.30 kg. JWM Chocolate Malt Australia 1.032 750
0.9 0.05 kg. Black Patent Malt Great Britain 1.027 1034
1.9 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
-----------------------------------------------------------------------------
52.00 g. EKG Pellet 4.50 33.8 60 min.
30.00 g. Fuggle Pellet 4.40 6.4 20 min.


Yeast
-----


w1728 scottish

 

[winkle]

Porter

A ProMash Recipe Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 5.35
Anticipated OG: 1.057 Plato: 13.98
Anticipated EBC: 66.4
Anticipated IBU: 40.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
74.8 4.00 kg. JWM Traditional Ale Malt Australia 1.038 7
11.2 0.60 kg. Munich Malt Germany 1.037 16
5.6 0.30 kg. JWM Dark Crystal Australia 1.036 220
5.6 0.30 kg. JWM Chocolate Malt Australia 1.032 750
0.9 0.05 kg. Black Patent Malt Great Britain 1.027 1034
1.9 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
-----------------------------------------------------------------------------
52.00 g. EKG Pellet 4.50 33.8 60 min.
30.00 g. Fuggle Pellet 4.40 6.4 20 min.


Yeast
-----


w1728 scottish

Looks good to me Stu. I've got to slot a porter into the brewing to-do list. Brewing a basic hefe-weizen with wb-06 this arvo.

 

[NickB]

Brewing MKII of Mothballs Vienna (Non *******ised Version) today.

Will be interesting to see the differences from the last batch - have backed the bitterness off a couple of IBU, and I'm now using tank water with a small addition of Gypsum to the mash, as well as chilling!

2.0 KG German Pils (Weyermann)
1.5 KG Munich (Weyermann)
1.0 KG Vienna (Weyermann)
150g CaraPils
100g Melanoidan
20g CaraFa Special II

Mash @ 66C

50g Australian Tettnang @ 60
15g Australian Tettnang @ 0

Chill and ferment with S-189 at around 10C

OG: 1.051
FG: 1.014
30 IBU
7.1 SRM

Cheers

 

[boingk]

Thanks again Tony, 100g Jay-Dub Amber it is...cuts it back from 6% to a more modest 2.4%.

Cheers - boingk

EDIT: NickB, that one looks grouse! Bit of a fan of Tettnang so may have to have a shot at it.

 

[NickB]

Thanks boingk - can't take credit for the grain bill, as it was all Mothballs

I have changed the hops though to what I have on hand. Previously did a batch with different hops and I no chilled it. Was good, but just a tad bitter, and obviously no aroma due to the NC thing.....

Chilling this batch so really looking forward to something a little bit better! Plus now that I have tank water, my mashes have been the clearest I've ever had! Think I must have nailed my PH finally!

Have hit my temps and volumes so far, will hopefully be on track for the OG as well... just finishing my second batch sparge now...

Cheers

 

[bconnery]

Picked up a load of ripe figs at the market today so it's fruit beer time.
Was going to do a belgian something but my wife suggested a porter and I like the idea.
I don't know how much fruit it will be until I've sorted out the trays but a few kilos anyway...

I plan to caramelize them a little with some brown sugar, or on their own...

Recipe: Fig Porter
Brewer: Mooshells
Asst Brewer:
Style: Brown Porter
TYPE: All Grain

Batch Size: 24.00 L
Boil Size: 33.00 L
Estimated OG: 1.044 SG
Estimated Color: 43.5 EBC
Estimated IBU: 30.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3900.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 81.68 %
250.00 gm Carared (Weyermann) (47.3 EBC) Grain 5.24 %
200.00 gm Brown Malt (145.0 EBC) Grain 4.19 %
200.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 4.19 %
100.00 gm Carafa Special II (Weyermann) (1150.0 EBC)Grain 2.09 %
25.00 gm Black Malt (Bairds) (1350.0 EBC) Grain 0.52 %
25.00 gm Ahtanum [5.70 %] (60 min) Hops 16.2 IBU
10.00 gm Goldings, East Kent [5.10 %] (60 min) Hops 5.8 IBU
30.00 gm Goldings, East Kent [5.10 %] (15 min) Hops 8.6 IBU
2000.00 gm Fig (Secondary 7.0 days) Misc
100.00 gm Brown Sugar, Light (50.0 EBC) Sugar 2.09 %
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

 

[Nihed]

This is my first attempt at a rye beer, an IPA and creating my own recipe so I'm not sure what to expect.

I put this one down yesterday, was going to use Wyeast 1028 London ale but the starter smelled a bit odd so stuck with the dry yeast for safety.


Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 26.88 L
Estimated OG: 1.061 SG
Estimated Color: 21.1 EBC
Estimated IBU: 65.2 IBU
Brewhouse Efficiency: 61.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 76.34 %
0.75 kg Rye Malt (Weyermann) (5.9 EBC) Grain 11.45 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 7.63 %
0.30 kg Crystal (Joe White) (141.8 EBC) Grain 4.58 %

25.00 gm Fuggles [3.90 %] (60 min) Hops 11.7 IBU
25.00 gm Challenger [7.90 %] (60 min) Hops 23.6 IBU
15.00 gm Northern Brewer [8.50 %] (60 min) Hops 15.2 IBU
10.00 gm Challenger [7.90 %] (20 min) Hops 5.7 IBU
10.00 gm Fuggles [3.90 %] (20 min) Hops 2.8 IBU
14.00 gm Styrian Goldings [4.60 %] (10 min) Hops 2.6 IBU
10.00 gm Goldings, East Kent [4.20 %] (10 min) Hops 1.8 IBU
10.00 gm Fuggles [3.90 %] (10 min) Hops 1.7 IBU
10.00 gm Goldings, East Kent [5.00 %] (Dry Hop 7 d Hops -
15.00 gm Styrian Goldings [5.40 %] (Dry Hop 7 days Hops -

5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

 

[Tony]

Nihed...... that looks like a very interesting Rye IPA there. The rye will add a nice touch of spice and body to the beer.

Its amazing how oily Rye makes a beer.

Make one with around 50% rye one day...... it runs like engine oil from the mash.......... awsome!

cheers

 

[Screwtop]

Picked up a load of ripe figs at the market today so it's fruit beer time.
Was going to do a belgian something but my wife suggested a porter and I like the idea.
I don't know how much fruit it will be until I've sorted out the trays but a few kilos anyway...

I plan to caramelize them a little with some brown sugar, or on their own...

Recipe: Fig Porter
Brewer: Mooshells
Asst Brewer:
Style: Brown Porter
TYPE: All Grain

Batch Size: 24.00 L
Boil Size: 33.00 L
Estimated OG: 1.044 SG
Estimated Color: 43.5 EBC
Estimated IBU: 30.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3900.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 81.68 %
250.00 gm Carared (Weyermann) (47.3 EBC) Grain 5.24 %
200.00 gm Brown Malt (145.0 EBC) Grain 4.19 %
200.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 4.19 %
100.00 gm Carafa Special II (Weyermann) (1150.0 EBC)Grain 2.09 %
25.00 gm Black Malt (Bairds) (1350.0 EBC) Grain 0.52 %
25.00 gm Ahtanum [5.70 %] (60 min) Hops 16.2 IBU
10.00 gm Goldings, East Kent [5.10 %] (60 min) Hops 5.8 IBU
30.00 gm Goldings, East Kent [5.10 %] (15 min) Hops 8.6 IBU
2000.00 gm Fig (Secondary 7.0 days) Misc
100.00 gm Brown Sugar, Light (50.0 EBC) Sugar 2.09 %
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Bout time you got yourself "back on style" :lol:

 

[Screwtop]

Putting down an english bitter something around Landlord to try the 1469 yeast...
Some munich and vienna for extra maltiness.
Not aiming for a clone per se but something in that general region.

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Estimated OG: 1.048 SG
Estimated Color: 16.3 EBC
Estimated IBU: 36.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3800.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 70.37 %
800.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 14.81 %
700.00 gm Munich I (Weyermann) (14.0 EBC) Grain 12.96 %
100.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 1.85 %
25.00 gm Styrian Goldings [2.30 %] (Dry Hop 5 daysHops -
45.00 gm Ahtanum [5.70 %] (60 min) Hops 27.2 IBU
30.00 gm Fuggles [3.90 %] (20 min) Hops 7.5 IBU
35.00 gm Styrian Goldings [2.30 %] (5 min) Hops 1.7 IBU
1 Pkgs West Yorkshire (Wyeast Labs #1469) Yeast-Ale

Will be cloning this ASAP.

Screwy

 

[barls]

im 10minutes into the boil of this one and damn it smells good, slightly smokey
Smoked Schwarz

Fermentables
Ingredient Amount % MCU When
Australian Export Pilsner Malt 2.647 kg 66.0 % 1.8 In Mash/Steeped
German Munich Malt 0.882 kg 22.0 % 2.0 In Mash/Steeped
hickory smoked tradional ale 0.321 kg 8.0 % 0.5 In Mash/Steeped
Weyermann Carafa Special II 0.160 kg 4.0 % 27.8 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
German Northern Brewer 8.0 % 20 g 25.1 Loose Pellet Hops 60 Min From End

Yeast
White Labs WLP838-Southern German Lager

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