What are you brewing II ?

[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.


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

The Styrian Goldings is a last minute substitution for EKGoldings. Is anyone able to comment on whether this hop combo will work? In particular, should I swap the Fuggles for Stryrian Goldings or even Target?

 

[bonj]

The Styrian Goldings is a last minute substitution for EKGoldings. Is anyone able to comment on whether this hop combo will work? In particular, should I swap the Fuggles for Stryrian Goldings or even Target?

I'm pretty sure from memory that Fuggles/Styrian Goldings combination is used in Hobgoblin

 

[mikem108]

Styrian Goldings is fuggle but grown in Slovenia

From Brewiki
Although referred to as Styrian Golding, this hop is actually genetically derived from Fuggle rather than Golding hops. At one time the less desirable Fuggles were exported to some areas as "Fuggle Golding," which is probably the source of the name.
Because it is genetically identical to Fuggle, it is not surprising that Styrian Goldings also resembles Fuggle in character, with a pleasant spicy aroma

 

[glennheinzel]

Bonj/Mikem108 - Thanks for the reassurance.

 

[Fourstar]

Anyone done something similar (AG)?
Cheers
Phil

Hey Phil,

Looks like you have got a Cream Ale going on. Personally my favourite lawn mower beer. I usually over bitter it and add an aroma addition, also with northern brewer. I usually go

75% Ale Malt
5% Carapils
10% Rice
10% Corn
25 IBU Northern Brewer 60 min
1.5g/l whirlpool or nc-cube addition <70 deg. also of NB'er.

I shoot for 4.5% ABV. You can also sub some of the Ale Malt for up to 5% Sucrose/dex of you want to dry it out.

 

[Effect]

Well...after brewing the 'cream ale' yesterday...I couldn't help but brew another beer but with more flavour.

Styrian Special Bitter

3.80 kg Pale Malt JW
0.70 kg Munich Malt
0.11 kg Medium Crystal Malt
0.11 kg Dark Crystal Malt
16.80 gm Target [11.00%] (60 min) Hops 20.3 IBU
19.20 gm Styrian Goldings [5.40%] (60 min) Hops 11.4 IBU
13.44 gm Styrian Goldings [5.40%] (15 min) Hops 3.6 IBU
7.20 gm Styrian Goldings [5.40%] (15 min) Hops 2.1 IBU
4.80 gm Styrian Goldings [5.40%] (5 min) Hops 0.6 IBU
12.00 gm Styrian Goldings [5.40%] (20 min) (Aroma Hop-Steep) Hops -
21.60 gm Styrian Goldings [5.40%] (20 min) (Aroma Hop-Steep) Hops -
0 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale



Am about 15 mins into the boil (well, 45 mins into boil...45 mins to go).

 

[Effect]

Update...

I just put it into the fermenter...24 litres after I added 4 litres - had 23 litres in the kettle, but after chilling I only got 20 - so topped up to 24.

Measured the gravity. 10.5 brix - 1.041, just like I had planned. I planned for 70%.

Should I be happy with 70% - or should I be continuously trying to get more efficiency?

 

[matti]

I just started running this off to kettle.
Initial run off 14.3 brix
Wahhoo
Time to fwh and turn the heat on

Highjack Lager

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

03-A European Amber Lager, Vienna Lager

Min OG: 1.046 Max OG: 1.052
Min IBU: 18 Max IBU: 30
Min Clr: 10 Max Clr: 16 Color in SRM, Lovibond

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

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 5.42
Anticipated OG: 1.054 Plato: 13.41
Anticipated SRM: 8.5
Anticipated IBU: 27.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.046 SG 11.48 Plato

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: 3 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
37.7 2.04 kg. Munich Malt Australia 1.021 6
37.7 2.04 kg. Vienna Malt Germany 1.020 3
20.9 1.13 kg. Weyermann Pilsner Germany 1.012 2
3.7 0.20 kg. JWM Crystal 140 Australia 1.002 74

Exract represented as SG.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
12.00 g. Czech Saaz Plug 2.20 3.1 First WH
28.36 g. Perle Plug 6.25 20.5 45 min.
28.91 g. Czech Saaz Pellet 3.00 4.0 20 min.
14.18 g. Czech Saaz Pellet 3.00 0.0 0 min.


Yeast
-----

White Labs WLP802 Czech Budejovice Lager


Water Profile
-------------

Profile: Ingleburn
Profile known for: Brenda carbon filtered

Calcium(Ca): 35.2 ppm
Magnesium(Mg): 6.5 ppm
Sodium(Na): 13.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 4.0 ppm
biCarbonate(HCO3): 25.4 ppm

pH: 8.04


Mash Schedule
-------------

Mash Name: step

Total Grain kg: 5.42
Total Water Qts: 17.27 - Before Additional Infusions
Total Water L: 16.34 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 36.06 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 5 10 42 53 Infuse 42 16.34 3.02
sacch rest 5 21 53 64 Direct --- ------- ----
high sacch rest 5 54 64 70 Direct --- ------- ----
mashout 8 15 70 77 Direct --- ------- ----


Total Water Qts: 17.27 - After Additional Infusions
Total Water L: 16.34 - After Additional Infusions
Total Mash Volume L: 19.96 - After Additional Infusions

PH of mash right on 5.3

 

[Muggus]

White Labs WLP802 Czech Budejovice Lager

Just quietly, I love this yeast!

Takes a good long time to fully condition/lager, but turns out so clean and crisp!
Had all extract brews ferment down to 1.004...amazing stuff.

 

[Doc]

Just finished transferring from the kettle on my Oatmeal Stout.
Looks and smells great.

Doc

 

[matti]

Nice one Doc.
Next time I find time it will be a winter brew for sure.
matti

Muggus.
The yeast I'll use will be 2206.
Cheers

 

[Rob C]

Half way through the mash of Doc's Bavarian Weizen at the moment. Mm cant wait to try this one. Still trying to decide what yeast to use 3068 or 3638.

Cheers
Rob

 

[Steve]

Half way through the boil of this:

8kg BB Ale
1kg Choc
500gms Light crystal

30gms super pride (15.1%AA) @ 60
10gms super pride @ 10 + Whirlfloc and 2 packs old yeast.

US 05

Cheers
Steve

Feels weird only putting 40gms in a double batch!

 

[yardy]

an attempt to appease the Cyclone God (who is bearing down on my current place of work)

Take it Easy Hamish

2.000 Pilsner Malt
2.000 Munich 1 Malt
2.000 Vienna Malt
0.150 Melanoidian Malt

15.00 gm Pacific Jade @ 60 min
25.00 gm Hallertauer Mittelfrueh @ 20 min
10.00 gm Hallertauer Mittelfrueh @ 00 Flame Out

Mash @ 65*C
S-189 @ 8*C

Cheers
Yard

 

[Bribie G]

Half way through the boil of this:

8kg BB Ale
1kg Choc
500gms Light crystal

30gms super pride (15.1%AA) @ 60
10gms super pride @ 10 + Whirlfloc and 2 packs old yeast.

US 05

Cheers
Steve

Feels weird only putting 40gms in a double batch!

Is this intended to turn out like a Tooheys Old or Kent black or similar? Sounds on the money.

 

[Steve]

Is this intended to turn out like a Tooheys Old or Kent black or similar? Sounds on the money.

Yep - spot on fella. Its my Kent Old Brown ale (KOBA). I've done it a few times with little tweaks here n there after talking to T.D. and Trent. Normally do it with just ale and choc but I had some crystal left over so chucked that in too.
Cheers
Steve

Edit - its a bloody nice quaffer

 

[Bribie G]

Yep - spot on fella. Its my Kent Old Brown ale (KOBA). I've done it a few times with little tweaks here n there after talking to T.D. and Trent. Normally do it with just ale and choc but I had some crystal left over so chucked that in too.
Cheers
Steve

Edit - its a bloody nice quaffer

I've got BB Ale sitting there for my next BIAB on Wed, was going to do an APA. On the other hand I have some lubberly fresh POR and some Carafa and crystal, and the US-05, I never ever thought about an old, slipped right under my radar. Dammit I'll go the old this time as I don't mind it at the RSL.

:super:

PS: what mash temp??
Double edit: are the old yeast packets for nutrient? or is this something that the breweries used to do?

 

[matti]

Steve
Do you use same yeast all the time or have you tried some different types on KOBA?

matti

 

[Steve]

I've got BB Ale sitting there for my next BIAB on Wed, was going to do an APA but I have some lubberly fresh POR and some Carafa and crystal, I never ever thought about an old, slipped right under my radar. Dammit I'll go the old this time as I don't mind it at the RSL.

:super:

Ive got a recipe in the DB if you're interested. Or search for KOBA. Yeah I reckon its not bad on tap hence the reason for trying to make on.
Cheers
Stve

 

[Jakechan]

an attempt to appease the Cyclone God (who is bearing down on my current place of work)

Take it Easy Hamish

2.000 Pilsner Malt
2.000 Munich 1 Malt
2.000 Vienna Malt
0.150 Melanoidian Malt

15.00 gm Pacific Jade @ 60 min
25.00 gm Hallertauer Mittelfrueh @ 20 min
10.00 gm Hallertauer Mittelfrueh @ 00 Flame Out

Mash @ 65*C
S-189 @ 8*C

Cheers
Yard

Let us know how it goes Yardy (the recipe that is) I might brew it myself.

As for Hamish, Im right in the firing line, so I think I'll find out how that pans out.

Cheers,
Jake