What are you brewing II ?

[Ronin]

I just kegged a Brown Ale with 1469, I'm liking it so much I'm going to have a go at a lower gravity southern brown ale. Never done a light beer before, so going to mash at 70 and see what happens.

2.61 kg Pale Malt, Maris Otter 74.00 %
0.35 kg Crystal Malt - Dark 10.00 %
0.35 kg Wheat Malt, Pale 10.00 %
0.14 kg Pale Chocolate Malt 4.00 %
0.07 kg Carafa Special III 2.00 %
18.00 gm Goldings, East Kent [5.10 %] (60 min) 12.0 IBU
18.00 gm Goldings, East Kent [5.10 %] (10 min) 4.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min)
1.00 tsp Polyclar (Secondary 1.0 days)
1 Pkgs West Yorkshire Ale (Wyeast Labs #1469)

Aiming for 1.035 O.G. to finish somewhere around 1.013-4. 45EBC and 16 IBU.

I've heard people say that 1469 doesn't attenuated well. I've yet to get less than 72% with it, and I'm trying to get 62%.

Anyone got any suggestions to keep the attenuation low? Should I mash hotter than 70? Add more crystal malt?

James

 

[reviled]

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

I did just that, and wow, youre right! The wort was like greasy oily stuff instead of the usual sticky stuff that it normally is.. Cracked up when I took the OG reading the hydrometer veeery slowly slid into place, not bouncing around like it usually would :lol: Definately awesome.. Just hope it tastes good lol

2.1kg Rye
1kg NZ Pils
1.2kg Munich
330g Cara-Munich II
45g Carafa I
60 : 25g Hallertau 4.5%
FO : 23g Czech Saaz 2.5% (no chill)

Fermenting with temp control cos im using WB-06 and I dont want any banana off of it, OG was 1052 on 21 litres, pitched at 15* and fermenting at 17*.. Was going to use a lager yeast but didnt have time to do a starter... Should be interesting

 

[Stuster]

And now for something completely different............

I decided it was time for a saison stout. So here it is. Different base grains only to use a few things up. Mashing now at 67C. Will split the batch between the two saison yeasts. Still time to change the yeasts if you think I'm mad.

Batch Size: 25.00 L
Boil Size: 29.59 L
Estimated OG: 1.072 SG
Estimated Color: 51.0 EBC
Estimated IBU: 33.3 IBU
Brewhouse Efficiency: 77.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.40 kg Pilsner (Weyermann) (3.3 EBC) Grain 32.00 %
2.20 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 29.33 %
1.20 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 16.00 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 13.33 %
0.50 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6.67 %
0.20 kg Chocolate Wheat (Weyermann) (817.6 EBC) Grain 2.67 %
40.00 gm Target [10.00 %] (60 min) Hops 33.3 IBU
28.00 gm Styrian Goldings [4.60 %] (0 min) Hops -
1 Pkgs Farmhouse Ale (Wyeast Labs #3726) Yeast-Ale
1 Pkgs French Saison (Wyeast #3711) Yeast-Ale

 

[mika]

What sort of flavours do you get from Chocolate Wheat Stu ?

 

[Stuster]

Basically roasted flavours, mika, not hugely different to carafa say. It's on the smooth side though which is what I was after. Want it black but without an intense roast hit.

 

[Fatgodzilla]

Still time to change the yeasts if you think I'm mad.

I know you're mad, so the yeasts won't change anything

If this turns out at all fermentable, save me a bottle please ! Love the idea of saison yeast with stout malts .. maybe be silly enough to work !

 

[Stuster]

I know you're mad, so the yeasts won't change anything

If this turns out at all fermentable, save me a bottle please ! Love the idea of saison yeast with stout malts .. maybe be silly enough to work !

Bottle saved for you. Whether it turns out right or not you have to drink it.

 

[peas_and_corn]

Currently have a dunkelweissen in primary, and this sunday will be making my 1-1 beer- a SMASH beer using Marris Otter and Nelson Sauvin

 

[cliffo]

Doing an Amber Ale tomorrow morning:

Ingredients:
------------
Amount Item Type % or IBU
4.06 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 86.38 %
0.59 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 12.55 %
0.05 kg Chocolate Malt (886.5 EBC) Grain 1.06 %
19.00 gm Northern Brewer [7.60 %] (60 min) Hops 17.3 IBU
25.00 gm Williamette [4.60 %] (20 min) Hops 8.3 IBU
20.00 gm Williamette [4.60 %] (5 min) Hops 2.2 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Haven't done this since December 2007 for some reason. Odd as I remember it being a fantastic beer.

I think I stole the recipe from this site (as I do for a lot of my brews hehe)

cliffo

 

[bconnery]

I know you're mad, so the yeasts won't change anything

If this turns out at all fermentable, save me a bottle please ! Love the idea of saison yeast with stout malts .. maybe be silly enough to work !

Bindi on here made one. If you search around you should be able to find some details and notes...

 

[Dave86]

I just kegged a Brown Ale with 1469, I'm liking it so much I'm going to have a go at a lower gravity southern brown ale. Never done a light beer before, so going to mash at 70 and see what happens.

2.61 kg Pale Malt, Maris Otter 74.00 %
0.35 kg Crystal Malt - Dark 10.00 %
0.35 kg Wheat Malt, Pale 10.00 %
0.14 kg Pale Chocolate Malt 4.00 %
0.07 kg Carafa Special III 2.00 %
18.00 gm Goldings, East Kent [5.10 %] (60 min) 12.0 IBU
18.00 gm Goldings, East Kent [5.10 %] (10 min) 4.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min)
1.00 tsp Polyclar (Secondary 1.0 days)
1 Pkgs West Yorkshire Ale (Wyeast Labs #1469)

Aiming for 1.035 O.G. to finish somewhere around 1.013-4. 45EBC and 16 IBU.

I've heard people say that 1469 doesn't attenuated well. I've yet to get less than 72% with it, and I'm trying to get 62%.

Anyone got any suggestions to keep the attenuation low? Should I mash hotter than 70? Add more crystal malt?

James

I did a NZPA/mild sort of beer last year (mild as in alcohol level) Went from 1036 to 1014, used windsor ale yeast, mashed at 68, fermented at 18 with nearly 15% crystal malt (150g carapils, 350g bairds pale crystal) base malt of half dark munich & half MO.

Applying the same principles, you could up your crystal a little, but perhaps with a lighter variety, so it doesn't become too cloying, mash at 69-70 and you should probably come somewhere close to what you're after. OT, I quite like the idea of brewing low alcohol beers, it's my own personal challenge to see how low I can get the alcohol in a beer and it not be too noticeable in the flavour profile (when I get round to it)

Cheers

Dave

 

[Tony]

Great to see you have gone the Saison Stout Stu!

My Farmhouse ale got infected........ wasnt happy as i didnt keep a bit before pitching.

So the Belgian style stout has been put on hold for now.

THis winter i plan a belgian strong dark with 3787 and will make one with that yeast for sure.

As for the Weyerman Choc wheat........ its a wonderful malt. It has a slightly dryer roast character but it quite smooth. The JW Roast Wheat is another good one and is a good replacement for Roast Barly. Smooth and dry but very roasty. Goes great with Roast Barley in a stout.

cheers

 

[boingk]

Finally got to do my first AG...woo! Recipe got a bit altered of course, but thats how things go.

35L full-volume [BIAB] mash @ 66.5'C

4500g JW Traditional Ale
0350g Crystal
0100g JW Amber
0050g Chocolate

30g Cluster [7.2%AA] @ 90min
20g Goldings [6%AA] @ 20min
20g Goldings [6%AA] @ 00min

Going to use S-04 once its cooled. And yes, its a no-chill

Cheers to everyone here for helping me come this far - boingk

EDIT: 37 IBU and 25 EBC, aiming for an OG of 1.051 for 23L. Will take a sample once cooled.

 

[Doc]

Today I'm brewing a Baltic Porter (using a slightly modified Jamil recipe).
As per my Blog entry, using No Chill with one cube at 22.5 litres and the other at 17.5 litres.
The 22.5 will be the full strength Baltic Porter, and the second I'll dilute for more of a session beer.

It is looking as smelling great. Almost finished the boil.

Doc

 

[Paul H]

241 JZ APA v1.03

A ProMash Recipe Report

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

Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (kg): 6.39
Anticipated OG: 1.053 Plato: 13.08
Anticipated SRM: 10.1
Anticipated IBU: 44.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.2 5.63 kg. BB Pale Ale Malt (2-row) Australia 1.037 2
4.7 0.30 kg. Crystal 40L America 1.034 40
4.7 0.30 kg. Weyermann Munich II Germany 1.038 12
1.8 0.12 kg. JWM Wheat Malt Australia 1.040 2
0.6 0.04 kg. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.00 g. Chinook Pellet 12.00 32.9 60 min.
17.33 g. Centennial Pellet 9.40 6.8 20 min.
17.33 g. Cascade Pellet 6.70 4.9 20 min.
17.33 g. Centennial Pellet 9.40 0.0 0 min.
17.33 g. Cascade Pellet 6.70 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale

 

[Brewer_010]

mashed this morning, will do the boil tonight when the kids are asleep
Not sure about the 10% dextrose though, will ponder that during the day

Spalt Altbier
Brew Type: Partial Mash
Date: 28/02/2009
Style: Dusseldorf Altbier
Brewer: Inhale
Batch Size: 20.00 L
Boil Volume: 23.28 L
Boil Time: 70 min

Ingredients Amount Item Type % or IBU

0.37 kg Dextrose (0.0 EBC) Dry Extract 10.1 %
2.00 kg Morgans Lager LME (5.0 EBC) Extract 54.6 %
1.00 kg (Joe White) Munich, Light (17.7 EBC) Grain 27.3 %
0.15 kg Caraamber (59.1 EBC) Grain 4.1 %
0.06 kg Caraaroma (400.0 EBC) Grain 1.6 %
0.04 kg Chocolate Malt (600.0 EBC) Grain 1.1 %
0.04 kg Roasted Barley (Bairds) (1350.0 EBC) Grain 1.1 %

20.00 gm Northern Brewer [7.60%] (70 min) Hops 22.7 IBU
30.00 gm Select Spalt [4.00%] (70 min) Hops 17.9 IBU
30.00 gm Select Spalt [4.00%] (30 min) Hops 9.1 IBU
30.00 gm Select Spalt [4.00%] (10 min) Hops 3.6 IBU
0.50 tsp Koppa Floc (Boil 10.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.053 SG (1.046-1.054 SG)
Measured Original Gravity:
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG)
Measured Final Gravity:
Estimated Color: 29.8 EBC (25.6-33.5 EBC)
Bitterness: 53.4 IBU (35.0-50.0 IBU)
Estimated Alcohol by Volume: 5.2 % (4.5-5.2 %)

 

[thylacine]

"Theaksons Old Peculier Type"

http://www.morgansbrewing.com.au/recipes.a...amp;filter=true

Nottingham Ale yeast- 17-21 (not Morgan's 22-30 degree range...)

 

[warrenlw63]

My Farmhouse ale got infected

Ah **** Tony. Sorry to hear that as I was anxious to hear how it worked out for you.

You're not having much luck lately.

Edit: Stu that saison stout looks a ripper!

Warren -

 

[Tony]

Yeah i lost a couple..... have made some great beers in between.

Someone did drop a good line somewhere else about that beer......... "how can you tell a saison is infected?"

It got a nasty white layer grow on the top after i left it sitting to dry right out.

I have more Bourghal and will try again!

cheers

 

[boingk]

Damn Tony, that infection biz isn't any good - I lost one a month ago myself and am paying for it now with low stocks :angry:

Second AG is down in tandem with the first, just a simple pseudo-lager using US-05. 90min mash at 67'C, although this was dropping 2'C every 15 minutes so had to constantly heat and agitate to keep it up there. Did a 120min boil to reduce the volume...probably got a bit of kettle caramelisation from this too.

4500g JW Traditional Ale
0250g JW Light Munich
0250g JW Wheat
0040g PoR [5.6%AA] @ 60min

Running a final volume of 21L, 11 EBC and 27 IBU. Efficiency was crappy, less than 60%, although I'm beginning to suspect my hydrometer as its getting dodgy readings all over the place. Might be as simple as a crap testing tube. Otherwise, looks like I can budget on cruddy efficiency for a while until I get my method nailed down solidly. No matter, I knew there was a reason I bought a whole sack of Traditional Ale to start off with

Cheers all - boingk