What are you brewing II ?

[Doc]

Winter saison.

Missed predicted OG as I got 1.075. Pitched the yeast 22 hours ago and it has already dropped to 1.49. Keeping it at 27 degrees celcius will help the fermentation! Hopefully it will run its course by the time my wife gets sick of the smell...

PS. I'm looking forward to using a bigger brew pot so that I get better hop utilisation.
General
--------------------------------------------------------------------------
Category: Belgian and French Ale
Subcategory: Saison
Recipe Type: Extract
Batch Size: 20 liters
Volume Boiled: 7 liters
Mash Efficiency: 72 %
Total Grain/Extract: 4.25 kg.
Total Hops: 112.0 g.
Calories (12 fl. oz.): 280.1
Ingredients
--------------------------------------------------------------------------
.25 kg. German Light Munich
.5 kg. German 2-row Pils
2.5 kg. Dry Extra Light Extract
.5 kg. Malto Dextrin
.5 kg. Corn Sugar
60 g. East Kent Goldings (Pellets, 5.5 %AA) boiled 60 minutes.
30 g. East Kent Goldings (Pellets, 5.5 %AA) boiled 20 minutes.
12 g. Fuggle (Pellets, 4.75 %AA) boiled 5 minutes.
10 g. Saaz (Whole, 5.00 %AA) boiled 3 minutes.
Yeast: White Labs WLP565 Belgian Saison I

Notes
--------------------------------------------------------------------------
Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.070
Terminal Gravity: 1.014
Color: 3.67 SRM
Bitterness: 34.8 IBU
Alcohol (%volume): 7.5 %

Fantastic Rukh.

Sounds like that slug of yeast is doing you well. Did you start the ferment lower and let it work up to 27degC ?

Doc

 

[Peter Wadey]

Double brewday last weekend - Vienna & a Bock.
After doing a stocktake this weekend I can see a 'Bitsa' Imperial Stout coming on.

Rgds,
Peter

 

[glennheinzel]

Hey Doc,

That slug of yeast is just what the doctor ordered!

I pitched it at 28 degrees because I figured (aka "hoped") that a relatively low air temp in the kitchen would help keep the wort fermentation temp under control.

I've been right so far, however a bit more temperature would be nice because Saison Dupont is brewed at about 35 degrees celcius and there are other advocates of a higher temp out there-
www.whitelabs.com/beer/homebrew_strains_wlp565.html

Cheers,

Rukh

 

[mje1980]

Yesterday brewed "Angry sea bitter". Mostly MO, with a touch of cara aroma, and 100g dark xtal. The cara aroma adds a nice colour. All challenger hops, love them. Going to use west yorkshire ale yeast.

 

[kook]

Just doughed in a pseduo kolsch. First brew at my new house. So convenient being able to put the HLT on timer, wake up and just dough in.

The brew is actually for SWMBO's Dad, but if it goes down well I'll do a 50 litre batch for our wedding.

 

[warrenlw63]

Up early tomorrow morning to do this one. A *******ised version of Kong's Hackney Bitter. Many thanks to The Drunk Arab for the TTL yeast. :beerbang:

HUH Bitter (Hacked Up Hackney)

A ProMash Recipe Report

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

08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 9 Max Clr: 36 Color in EBC

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 7.39
Anticipated OG: 1.038 Plato: 9.40
Anticipated EBC: 22.1
Anticipated IBU: 29.6
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 64.52 L
Pre-Boil Gravity: 1.029 SG 7.34 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: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
1.4 0.10 kg. Baird's Pale Chocolate UK 1.033 500
40.6 3.00 kg. Barrett Burston Ale Malt Australia 1.038 4
47.4 3.50 kg. Baird's Maris Otter Pale Ale UK 1.037 7
2.6 0.19 kg. Flaked Oats America 1.033 5
2.7 0.20 kg. Baird's Dark Crystal UK 1.034 260
1.4 0.10 kg. Baird's Crystal UK 1.034 145
2.7 0.20 kg. Weyermann Caramunich III Germany 1.037 187
1.4 0.10 kg. Weyermann Melanoidin Germany 1.037 93

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Wye Target Pellet 9.00 17.8 60 min.
30.00 g. First Gold Pellet 7.70 4.1 15 min.
30.00 g. First Gold Pellet 7.70 7.7 30 min.
30.00 g. Northdown Plug 5.80 0.0 0 min.
30.00 g. First Gold Pellet 7.70 0.0 0 min.
30.00 g. Northdown Plug 5.80 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1469 West Yorkshire


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

Profile: Burton On Trent
Profile known for: Strong Pale Ales

Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm

pH: 8.33


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

Mash Name: straight infusion

Total Grain kg: 7.39
Total Water Qts: 22.98 - Before Additional Infusions
Total Water L: 21.75 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Conversion 5 90 67 67 Infuse 74 21.75 2.94


Total Water Qts: 22.98 - After Additional Infusions
Total Water L: 21.75 - After Additional Infusions
Total Mash Volume L: 26.68 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.


Notes
-----

Added to water;

40g Gypsum

16g Bicarb Soda

1 tsp Epsom Salts



Zero minute hop additions will be bagged and added to the cubes.





Warren -

 

[Stuster]

Looks good, Warren. Is this your first time with the West Yorkshire yeast? I'm interested in how it compares to the Ringworm yeast?

 

[warrenlw63]

Yeah, first time Stuster. Seems to be firing nicely when I'm stepping it up in starters. Settles like the proverbial brick on the bottom too. :blink:

Love Ringwood but I'm proably guilty of over-use the last couple of years. Be nice to try another strain. I'll probably go some London III up the track too.

Warren -

 

[Trough Lolly]

Heading downstairs to the cellar to weigh in the grains for a Dortmunder tonight - 3 x 1.25L pet bottles of Wyeast 2000 starter are working up nicely in the garage...My recipe is in the recipe section, oddly enough!
Cheers,
TL

 

[tangent]

Trying a RyePA

Only starting with 1kg of malted rye and 50gms of crystal rye.

Fermentables
Ingredient Amount % When
Australian Pale Ale Malt 4.00 kg 46.8 % In Mash/Steeped
Australian Dark Munich 2.00 kg 23.4 % In Mash/Steeped
German Rye Malt 1.00 kg 11.7 % In Mash/Steeped
German Vienna Malt 1.00 kg 11.7 % In Mash/Steeped
German CaraRed 0.50 kg 5.8 % In Mash/Steeped
UK Crystal Rye Malt 0.05 kg 0.6 % In Mash/Steeped


Hops
Variety Alpha Amount Form When
US Nugget 9.0 70 g Bagged Whole Hops 60 Min From End
US Cascade 6.0 5 g Pelletized Hops 30 Min From End
US Cascade 6.0 5 g Pelletized Hops 15 Min From End
US Cascade 6.0 5 g Pelletized Hops 10 Min From End
US Cascade 6.0 10 g Pelletized Hops 5 Min From End
US Cascade 6.0 20 g Pelletized Hops 1 Min From End
US Cascade 6.0 30 g Pelletized Hops At turn off

Yeast
DCL US-56

Hopefully it'll be big and juicy.
Any comments on the hop schedule are welcome.
I'm just trying to get rid of excess nugget and cascade.

 

[Weizguy]

Just pitched a Pack of Wyeast W3638 (Bavarian Weizen aka "Schneider") into 25 litres of 1.048 gravity wort.
Keeping it warm on a heat mat at about 21 C. The no-chill jerry sat there since about 10 PM last night to be at ideal (roughly, anyway) pitching temp. Room temp is about 16 C today.

The gravity is a bit low for a Schneider clone, but the recipe didn't allow for my low efficiency on this one.

Watchagonnado? I'll allow for lower efficiency next time, OK?

Colour and flavour are still good for the style/ clone/ copy.

Seth

 

[boingk]

Some very good sounding recipes going around! I've got a Heineken going [in the recipes forum somewhere], and am going to do a Toucan Lager of some sort next week....possibly using leftover cascade and/or tettnanger hoppping.

 

[Kai]

What OG and IBU, tangent?

 

[tangent]

51ibu
only 1.066 og

 

[Ross]

Brewing a Schwarzbier & a Czech Pilsner tomorrow.

Cheers Ross

 

[Bobby]

I was planning on brewing a dry stout - only to realise i forgot to order some Roast Barley...bugger
So instead i went to the Lowenbrau with my missus and had some top class beers.
Will brew a Dunkel Weizen tommorow now that i got the taste for it

 

[THE DRUNK ARAB]

Oktoberfest brew done today,fairly simple recipe and dry yeast slurry for a change!

Chicken Poxtoberfest

Type: All Grain
Date: 10/06/2007
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L Asst Brewer:
Boil Time: 90 min Equipment: Marks Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0


Ingredients

Amount Item Type % or IBU
2.90 kg BB Galaxy Pale Malt (3.0 EBC) Grain 50.0 %
2.90 kg Weyermann Munich II (23.6 EBC) Grain 50.0 %
18.00 gm Northern Brewer [9.50%] (60 min) Hops 22.2 IBU
30.00 gm Tettnang [5.30%] (15 min) Hops 5.5 IBU
1 Pkgs 34/70 Yeast-Lager



Beer Profile

Est Original Gravity: 1.055 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 27.7 IBU
Est Color: 18.1 EBC

C&B
TDA

 

[Jye]

First up this morning is an American Rye for the case swap and then a AAA.

American Rye (case swap)

Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brew Hous

Ingredients Amount Item Type % or IBU
3.15 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 70.0 %
1.35 kg Rye Malt (Weyermann) (3.0 SRM) Grain 30.0 %

30.00 gm Amarillo Gold [8.40%] (60 min) Hops 28.8 IBU
30.00 gm Amarillo Gold [8.40%] (5 min) Hops 5.7 IBU

1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.046 SG (1.040-1.055 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.011 SG (1.008-1.013 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 4.4 SRM (3.0-6.0 SRM) Color [Color]
Bitterness: 34.5 IBU (15.0-30.0 IBU) Alpha Acid Units: 1.5 AAU
Estimated Alcohol by Volume: 4.5 % (4.0-5.5 %) Actual Alcohol by Volume: 0.0 %


West Coast Style AAA

Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brew Hous

Ingredients Amount Item Type % or IBU
4.80 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 80.0 %
0.40 kg Crystal Malt - pale (Thomas Fawcett) (60.0 SRM) Grain 6.7 %
0.40 kg Munich I (Weyermann) (7.1 SRM) Grain 6.7 %
0.20 kg Amber Malt (Thomas Fawcett) (22.0 SRM) Grain 3.3 %
0.15 kg Crystal Malt - dark (Thomas Fawcett) (120.0 SRM) Grain 2.5 %
0.05 kg Pale Chocolate Malt (Thomas Fawcett) (200.0 SRM) Grain 0.8 %

37.00 gm Horizon [13.00%] (60 min) Hops 48.2 IBU
30.00 gm Centennial [10.00%] (10 min) Hops 10.9 IBU
30.00 gm Cascade [6.00%] (10 min) Hops 6.5 IBU
30.00 gm Cascade [6.00%] (0 min) Hops -
30.00 gm Centennial [10.00%] (0 min) Hops -

13.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc
1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.065 SG (1.045-1.060 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.016 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 14.2 SRM (10.0-17.0 SRM) Color [Color]
Bitterness: 65.6 IBU (25.0-45.0 IBU) Alpha Acid Units: 2.8 AAU
Estimated Alcohol by Volume: 6.5 % (4.5-6.0 %) Actual Alcohol by Volume: 0.0 %

 

[Ross]

Josh (15y) is doing his 1st full Ag today - a Schwarzbier, with a guiding hand from dad

Cheers Ross

 

[oldbugman]

Mundine Porter

A ProMash Recipe Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 5.00
Anticipated OG: 1.053 Plato: 13.15
Anticipated SRM: 28.5
Anticipated IBU: 36.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
56.0 2.80 kg. JWM Traditional Ale Malt Australia 1.038 3
24.0 1.20 kg. Weyermann Munich I Germany 1.038 8
8.0 0.40 kg. JWM Amber Malt Australia 1.038 23
8.0 0.40 kg. JWM Chocolate Malt Australia 1.032 381
4.0 0.20 kg. JWM Crystal 140 Australia 1.035 74

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Fuggle Pellet 4.50 18.2 90 min.
20.00 g. Goldings - E.K. Pellet 4.75 14.0 60 min.
15.00 g. Fuggle Pellet 4.50 2.6 15 min.
15.00 g. Goldings - E.K. Pellet 4.75 1.7 5 min.