What are you brewing II ?

[reviled]

Hoping to get this down this week, Belgian Rye revised with some assistance from neonmate B)

4kg NZ Pils
2kg Rye
800g Munich
150g CaraMunich
150g Cara-Aroma
500g Brown Sugar
60 : 30g Super Alpha
20 : 20g Styrian
FO : 15g Styrian
3787

Think im gonna dry hop this as well, maybe 10-15g Styrian, should be tasty! :icon_drool2: Def gonna bottle this as a full keg would be too much and would last forever and a day..

 

[drsmurto]

Mashing for a parti-gyle at the moment. Just straight Thomas Fawcett Maris Otter. The first half will be an old ale, somewhere round the 1060-70 mark. I'm going to use the Wyeast Old ale yeast on that one (love that brett ). The second runnings are for a 1040 summer ale with Challenger and the 1026 cask ale yeast.

:chug:

Sounds uber tasty Stu. I have an IPA ccing at the minute that was TF MO with a dash of pale choc for colour and all challanger with the cask ale yeast. Dropped bright after 2 weeks in primary! Tastes promising.

I may have a new fave yeast....... :super:

 

[boingk]

Bindi and reviled - lookin' good with those recipes fellas! Don't look bad at all. Also, Bindi...looks like a bit of a hybrid robust wheat porter thingy...interesting to see how that one goes.

Meanwhile thought I might get a stout down in time for winter. Its based on a partial I did last year that turned out really well, so I'm at it again BIAB style.

6000g JW T. Ale [85%]
0500g JW Crystal [7%]
0350g JW Chocolate [5%]
0200g JW Roast Malt [3%]
0030g Cluster @ 60 [7.6%AA]
0040g Goldings @ 20 [6%AA]
0020g Goldings @ 00 [6%AA]

Should come out with 1.057 OG, 1.015 FG, 44 IBU and 76 EBC in 23L at 60% efficiency. 0 minute addition of Goldings to be done as a dry-hopping in secondary, fermenting with S-04.

Cheers - boingk

 

[Kleiny]

Ok This is my Oatmeal Stout Recipe (my first stout)

Im brewing this one on friday and if you have any comments feel free to let me know, I have some reserve about the amount of Black patent and if i should cut it and up the Carafa II.

Promash

35L

6kg Marris Otter
1kg Blue lake rolled oats (toasted)
600g Caramalt
350g Roasted Barley
300g Choc Wheat
300g Carafa special II
100g Black Patent

SRM 41
Est OG: 1.065

Fuggle pellets to 38 IBU


Kleiny

 

[reviled]

Ok This is my Oatmeal Stout Recipe (my first stout)

Im brewing this one on friday and if you have any comments feel free to let me know, I have some reserve about the amount of Black patent and if i should cut it and up the Carafa II.

Promash

35L

6kg Marris Otter
1kg Blue lake rolled oats (toasted)
600g Caramalt
350g Roasted Barley
300g Choc Wheat
300g Carafa special II
100g Black Patent

SRM 41
Est OG: 1.065

Fuggle pellets to 38 IBU


Kleiny

Do you like coffee? That amount of carafa youre gonna get heaps of coffee on the nose, not that it wont be nice of course To be honest, with all that carafa you might not even need any black patent, but ive never done a true stout so I might be wrong??

 

[chappo1970]

Ok so i finally got around to making version 2 of the Father & Son Special Ginger Beer.

Version 1 was lacking in a few areas so I have tweaked it a little and changed a few things to see if I can improve it.

Recipe

1.5kg Fresh Ginger
2.0kg Brown Sugar
1.0kg Iron Bark Honey
4 Cinnamon Sticks
5 Large Bush Lemons
5 Limes
Zest of 2 Lemons and Limes (No pith)

Boil for 60mins

Yeast Safale S-05

OG 1055
FG ?

 

[Muggus]

Ok so i finally got around to making version 2 of the Father & Son Special Ginger Beer.

Version 1 was lacking in a few areas so I have tweaked it a little and changed a few things to see if I can improve it.

Recipe

1.5kg Fresh Ginger
2.0kg Brown Sugar
1.0kg Iron Bark Honey
4 Cinnamon Sticks
5 Large Bush Lemons
5 Limes
Zest of 2 Lemons and Limes (No pith)

Boil for 60mins

Yeast Safale S-05

OG 1055
FG ?

Do you use any yeast nutrient for fermenting that?

I reckon the FG would get down pretty damn low (<1.000) with nothing but sugar and honey to ferment.
Still sounds nice though! B)

 

[A3k]

Chappo, is that drawing on your face changing throughout the day?

 

[chappo1970]

Do you use any yeast nutrient for fermenting that?

I reckon the FG would get down pretty damn low (<1.000) with nothing but sugar and honey to ferment.
Still sounds nice though! B)

Yep I have pumped nutrients (dead yeast) into it to get it going but don't let it ferment all the way out needs a little sweet edge IMO

Chappo, is that drawing on your face changing throughout the day?

Yep I get bored... Thought I might add some ears tomorrow!

 

[Bribie G]

First APA since September

Recipe: #49 AG36 APA
Brewer: kram
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (-50.0)

Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 29.80 L
Estimated OG: 1.056 SG
Estimated Color: 13.8 EBC
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 80.81 %
0.30 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 6.06 %
0.25 kg Munich I (Weyermann) (14.0 EBC) Grain 5.05 %
0.25 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 5.05 %
0.15 kg Caramunich III (Weyermann) (139.9 EBC) Grain 3.03 %
15.00 gm Amarillo Gold [10.30 %] (Dry Hop 5 days) Hops -
15.00 gm B Saaz [8.20 %] (Dry Hop 5 days) Hops -
12.20 gm Amarillo Gold [10.30 %] (40 min) Hops 11.9 IBU
12.10 gm B Saaz [8.20 %] (40 min) Hops 9.4 IBU
12.00 gm Amarillo Gold [10.30 %] (10 min) Hops 4.8 IBU
12.00 gm B Saaz [8.20 %] (10 min) Hops 3.9 IBU
10.00 gm Galaxy [15.00 %] (5 min) Hops 3.2 IBU
1 Pkgs US-56 Yeast-Ale

Kram, I note the use of B Saaz and hadn't thought of using that although I've got mobs in the fridge (March American minicomp coming up and all ) - any hints on why you would use a Saaz type hop rather than say a Cascade or other American hop or was it an experiment as such? I used Newport and Chinook for bittering but was struggling to come up with a late hop, ended up using Bramling Cross which apparently goes well in an AA but had never given B Saaz a thought.

 

[Bribie G]

Braggott day tomorrow: 24 L batch

2kg Maris Otter
200g Carared

Mash 69 degrees 60 mins BIAB

15g Newport 60 mins
20g Cascade 15 mins
cinnamon stick
ten cloves
zest of two oranges

3 kg ALDI honey

US - 05

The grain bill is just cleaning up some excess stock. I had been going to use Fuggles but decided on a fruitier hoppiness.
This is a pure experiment, if I like it I'll look at tweaks such as more malt and make it Munich, get stronger honey from the farmers market etc etc.

 

[Muggus]

Kram, I note the use of B Saaz and hadn't thought of using that although I've got mobs in the fridge (March American minicomp coming up and all ) - any hints on why you would use a Saaz type hop rather than say a Cascade or other American hop or was it an experiment as such? I used Newport and Chinook for bittering but was struggling to come up with a late hop, ended up using Bramling Cross which apparently goes well in an AA but had never given B Saaz a thought.

I think its best to think of B Saaz as more of an NZ hop, than a relative of the Saaz hop, ie, big aromatics liken to tropical fruits and zesty citrus. Like a good number of NZ varietals, it would make an excellent addition to an American style Ale...possibly better than using American varietals.

Brambling X on the other hand... fantastic hop for sure, and its got an amazing character, but IMO it just screams British hop all over.
Has those mellow bitter citrus/marmalade-y undertones, with an intriguingly delicious hint of dark berry, hint of leafiness, where as American and NZ hops are more intense with the citrus with grapefruits and lemons, and bold unripe stone fruits, often tropical fruits that you can't even name, and tend to have a pine-like/cedary and grassy quality about them.
Sounds good to me either way...best of both worlds!

 

[razz]

Tomorrow's brew, Vicelor and a mate will be around for a late morning kickoff. His mates a chef and will be putting on lunch. Plenty of draught to go with whatever he knocks up !


Fat tire amber ale
American Amber Ale


Type: All Grain
Date: 4/03/2009
Batch Size: 40.00 L
Brewer: JD
Boil Size: 40.00 L Asst Brewer: Vicelor & Chris
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 47.06 %
3.50 kg Munich Malt 1 (17.0 EBC) Grain 41.18 %
0.50 kg Caramalt (40.0 EBC) Grain 5.88 %
0.50 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.88 %
30.00 gm Green Bullet (CB) [13.40 %] (90 min) (First Wort Hop) Hops 25.9 IBU
40.00 gm Goldings, East Kent (GG) [4.90 %] (15 min) Hops 5.3 IBU
40.00 gm Williamette (GG) [4.60 %] (5 min) Hops 2.0 IBU
1.00 items PH 5.2 Stabilizer (Mash 90.0 min) Misc
1.00 tsp koppafloc (Boil 15.0 min) Misc
1 Pkgs Fat tyre amber ale (Wyeast Labs) [Starter 2000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.50 % Actual Alcohol by Vol: 5.74 %
Bitterness: 33.2 IBU Calories: 526 cal/l
Est Color: 19.2 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 8.50 kg
Sparge Water: 23.01 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH

My Mash Step Time Name Description Step Temp
75 min Main rest Add 25.50 L of water at 71.8 C 66.0 C
10 min Mashout Heat to 76.0 C over 20 min 76.0 C

 

[Jakechan]

Just pitched Nottingham into this little black beauty. The smell is just amazing, rich coffee/chocolate. A good one for winter I reckon
Could call it a Sweet Stout I reckon, but for the lack of Roasted Barley.

Cheers,
Jake

-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Hearty Porter
Brewer: Jake
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 30.00 L
Boil Size: 36.13 L
Estimated OG: 1.053 SG
Estimated Color: 74.0 EBC
Estimated IBU: 27.3 IBU
Brewhouse Efficiency: 79.71 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Golden Promise (Thomas Fawcett)Grain 73.53 %
0.90 kg Brown Malt (145.0 EBC) Grain 13.24 %
0.50 kg Chocolate Malt Pale [Bairds] (800.0 EBC) Grain 7.35 %
0.20 kg Caraaroma (Weyermann) (390.0 EBC) Grain 2.94 %
0.10 kg Amber Malt [Bairds] (85.0 EBC) Grain 1.47 %
0.10 kg Black Malt (Bairds) (1350.0 EBC) Grain 1.47 %
30.00 gm Goldings, East Kent [4.70 %] (90 min) Hops 12.2 IBU
30.00 gm Goldings, East Kent [4.70 %] (30 min) Hops 8.7 IBU
30.00 gm Goldings, East Kent [4.70 %] (10 min) Hops 4.1 IBU
30.00 gm Goldings, East Kent [4.70 %] (5 min) Hops 2.3 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs CraftBrewer Nottingham


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.80 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 19.04 L of water at 74.4 C 67.2 C


Notes:
------


-------------------------------------------------------------------------------------

 

[Bribie G]

I think its best to think of B Saaz as more of an NZ hop, than a relative of the Saaz hop, ie, big aromatics liken to tropical fruits and zesty citrus. Like a good number of NZ varietals, it would make an excellent addition to an American style Ale...possibly better than using American varietals.

Brambling X on the other hand... fantastic hop for sure, and its got an amazing character, but IMO it just screams British hop all over.
Has those mellow bitter citrus/marmalade-y undertones, with an intriguingly delicious hint of dark berry, hint of leafiness, where as American and NZ hops are more intense with the citrus with grapefruits and lemons, and bold unripe stone fruits, often tropical fruits that you can't even name, and tend to have a pine-like/cedary and grassy quality about them.
Sounds good to me either way...best of both worlds!

Cheers for that. I'm going to do some mega ultra extreme late hopping into secondary before I polyclar and then bottle. So a good dose of B Saaz it is ! In fact I might do it right now. I used the BX at on Butter's recommendation and I'm sure it will add rich overtones to the beer, but being a comp brew I know I'm up against some American Ale gun brewers in BABBs on this occasion.

 

[Effect]

Brewing a corona type of 'beer' for friends etc. Girlfriends dad is having his birthday in April, and he brews the Cerveza kit from Coopers. He reckons it is the ducks nuts so, I know he won't admit that my beers (even though they are better, more flavoursome and over all higher quality) are better than his, so I thought that he would at least appreciate a beer with no flavour.

6 parts JW Pilsner malt (have to get rid of it somehow )
2 parts Polenta
1 part Rice

Mash Pilsner - boil polenta and rice for 15 mins and add to mash (calculate it so all together it reaches 65 degrees).

I bittered with northern brewer to 16 IBUs. But ANY hop would have been ok, as it is really just for bittering - and we don't really want any flavour to shine through.

Going to ferment this with US-05.

Anyone done something similar (AG)?

Cheers
Phil

 

[Kleiny]

Ok This is my Oatmeal Stout Recipe (my first stout)

Im brewing this one on friday and if you have any comments feel free to let me know, I have some reserve about the amount of Black patent and if i should cut it and up the Carafa II.

Promash

35L

6kg Marris Otter
1kg Blue lake rolled oats (toasted)
600g Caramalt
350g Roasted Barley
300g Choc Wheat
300g Carafa special II
100g Black Patent

SRM 41
Est OG: 1.065

Fuggle pellets to 38 IBU


Kleiny

HLT up and running heating mash water for this right now

Should mash in at about an hours time

Be finished all clean and done by around 1700

Kleiny

 

[razz]

Travis, don't you just love shift work? Plenty of time weekdays to brew.

 

[Kleiny]

Travis, don't you just love shift work? Plenty of time weekdays to brew.

Razz

Tues and Fri are days the kids are at creche so awesome brew days and yes i do love shift work and all the time i can devote to my brew.

 

[glennheinzel]

English IPA. I used Jamils recipe as a base and then substituted ingredients that I could get (so I guess it isn't Jamil's recipe anymore?!). I'm currently getting ready to mash out.

Size: 21.0 L
Efficiency: 70.0%

Original Gravity: 1.064
Terminal Gravity: 1.015
Color: 15.1
Alcohol: 6.41%
Bitterness: 50.01

Ingredients:
5.6 kg Pale Ale Malt
0.230 kg Australian Wheat Malt
0.230 kg Crystal Malt
0.170 kg Dark Crystal
0.23 kg English Brown Malt
47.0 g Challenger (7.9%) - added during boil, boiled 60 min
20.0 g Fuggle (6.1%) - added during boil, boiled 10 min
43 g Styrian Goldings (5.4%) - added during boil, boiled 0.0 min
0.5 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
1 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 10 min
1 ea WYeast 1026 British Cask Ale Yeast