What are you brewing II ?

[Steve]

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

matti

Just had a look in my book. The first 3 times I made it with Nottingham. The last time I did it I used Whitelabs 500 in one fermenter and I think 530 in the other, so it was a Blegian brown. Its was interesting from memory. :huh:
Cheers
Steve

 

[bradsbrew]

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

Well I hope your appeasement works Yardy. I fly in to Rocky at 4pm this arvo could be rather interesting :huh: . That mittelfraeh is a nice hop.

Cheers Brad

 

[yardy]

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

Yeah, will do Jake, could be awhile though, going to try and CC this one properly, really looking fwd to seeing how the combo of the Jade and Hallertauer go.




:icon_offtopic: I've been on a Shut in Gladstone for the past 2 weeks, got told yesterday to grab the tools and bugger off until further notice, didn't have to tell me twice

good luck but it looks like it's heading to Mackay though

Cheers
Yard

 

[The King of Spain]

[Just cubed a brown ale. Hope I don't get any problems with oxidisation. I did not have a hose clamp on and had half filled the cube before noticing that air was being sucked in at the ball valve fitting.

Here is the brew, missing a few specialty grains that the original recipe had from Brown Dog.

Brown Ale


% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.0 0.20 kg. Pale Chocolate Malt Germany 1.029 350
92.0 4.60 kg. Pale Ale Malt (2-row) Australia 1.037 2
4.0 0.20 kg. Wheat Malt Australia 1.038 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Galena Whole 13.00 28.9 60 min.
20.00 g. Amarillo Gold Whole 8.90 7.2 10 min.
20.00 g. Cascade Whole 5.75 2.6 5 min.

Extras

1tsp Yeast Nutrient

Yeast
-----
US56

 

[Barry]

Just finished brewing an Aussie pale ale and a Belgian pale ale. Using the WLP Belgian ale yeast blend in the Belgian. Intend to use the WLP Saison blend in a Saison in the near future. Has anyone used either of these two blends and what are your opinions?

 

[Gavo]

Cubed yesterday, will pitch yeast next week when fermenter fridge comes out of its current CC cycle.

English Special/Best


Batch Size: 22.50 L
Boil Size: 27.25 L
Estimated OG: 1.046 SG
Estimated Color: 26.1 EBC
Estimated IBU: 27.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.20 kg Light Dry Extract (10.0 EBC) Dry Extract 34.68 %
1.90 kg Ale - Perle Malt (Bairds) (6.3 EBC) Grain 54.91 %
0.20 kg Carared (39.4 EBC) Grain 5.78 %
0.10 kg Caraaroma (390.0 EBC) Grain 2.89 %
0.06 kg Carafa I (950.0 EBC) Grain 1.73 %
34.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 22.6 IBU
22.00 gm Bramling Cross [6.00 %] (15 min) Hops 4.7 IBU
15.00 gm Bramling Cross [6.00 %] (0 min) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

A modified version of my Dogwood EKG.

Cheers
Gavo.

 

[warrenlw63]

Nothing beats a public holiday brew. B)

Tomorrow's beer shall be an Irish Red.

Back On Yer Bike PhUGGLY Red

A ProMash Recipe Report

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 8.35
Anticipated OG: 1.046 Plato: 11.51
Anticipated EBC: 34.4
Anticipated IBU: 25.8
Brewhouse Efficiency: 81 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.8 7.00 kg. BB Pale Malt Australia 1.037 3
14.4 1.20 kg. Weyermann Caraamber Germany 1.037 93
1.8 0.15 kg. TF Roasted Barley UK 1.033 1400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Fuggle Pellet 3.90 22.8 60 min.
40.00 g. Fuggle Pellet 3.90 3.0 15 min.


Extras

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


Yeast
-----

WYeast 1098 British Ale



Warren -

 

[np1962]

The tension is building!
About to mash in AG #1
Nice Ordinary Bitter

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Beer1
Brewer: Nigel Peters
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 29.45 L
Estimated OG: 1.034 SG
Estimated Color: 16.4 EBC
Estimated IBU: 26.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg Pale Malt, Maris Otter(Bairds) (5.3 EBC) Grain 72.46 %
0.45 kg Munich I (Weyermann) (14.0 EBC) Grain 13.04 %
0.20 kg Crystal, Medium(Bairds) (145.0 EBC) Grain 5.80 %
0.20 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5.80 %
0.10 kg Brown Malt(Bairds) (145.0 EBC) Grain 2.90 %
23.00 gm Goldings, East Kent [4.80 %] (60 min) Hops 13.9 IBU
20.00 gm Goldings, East Kent [4.80 %] (30 min) Hops 9.3 IBU
15.00 gm Goldings, East Kent [4.80 %] (10 min) Hops 3.3 IBU
10.00 gm Goldings, East Kent [4.80 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3.45 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 9.49 L of water at 76.6 C 70.0 C
10 min Mash Out Add 6.00 L of water at 92.4 C 78.0 C


Wish me luck
Nige

 

[Bribie G]

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

Steve you twisted my arm. I wasn't going to brew till Wed but with the cyclone coming down the coast....

Your DB recipe looked the goods and I liked the increased ABV so I adapted it to what I had on hand and currently mashing:

5 kg BB Ale
150 dark crystal
150 carared because I can't get enough of the malt aroma of the current batch
65g carafa T3 (black as the ace of spades)

I used the 5.2 mash stablilizer for the first time.

65 degrees to drop to 63

Then I'll just do 30 g POR 60 mins
whirlfloc
2 packs of old Morgans

cube it, and pitch US-05 tomorrow night.


:icon_cheers: :icon_cheers: :icon_cheers:

There was a bit of cross editing went on earlier so here goes again: .. what's actually with the old packs of yeast, is that just for yeast nutrient or is it something the old breweries used to do with their spent yeast?

 

[Bribie G]

The tension is building!
About to mash in AG #1
Nice Ordinary Bitter

........................
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale


......................................

Wish me luck
Nige

Nige:
Looks like a nice quaffing session bitter for a pint or two or three... :icon_chickcheers:
Just a caution, there was some discussion about Windsor yeast on the forum in the last fortnight and some talk about it being a poor flocculator and taking a long time to settle out. I've never used it personally. Are you bottling or kegging? You might want to give it a few days of cold conditioning beforehand and then use a good dose of gelatine to drop the yeast.

Happy brewing.

Edit: just had another look at your hop list, if the EKG turns out a bit 'same-ish' then to my own taste I would look at dry hopping with 20g of Styrian Goldings or Challenger pellets straight into the fermenter on around day 4. My 2c

 

[warra48]

Brew day planned for tomorrow.

Recession BoPils
Brewer: Robert
Style: Bohemian Pilsner
TYPE: All Grain
Batch Size: 23.00 L
Boil Size: 32 L
Estimated OG: 1.047 SG
Estimated Color: 5.8 EBC
Estimated IBU: 36.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4500.00 gm Premium Pilsner (2.5 EBC) Grain 90.00 %
500.00 gm Vienna Malt (6.9 EBC) Grain 10.00 %
20.00 gm Saaz T45 [4.50 %] (120 min) (First Wort HHops 12.0 IBU
9.00 gm Super Alpha [12.20 %] (80 min) Hops 12.8 IBU
5.00 gm Northern Brewer [6.60 %] (80 min) Hops 3.9 IBU
25.00 gm Saaz T45 [4.50 %] (20 min) Hops 7.5 IBU
1 Pkgs Urquell Lager (Wyeast #WY2001) [Starter 30Yeast-Lager


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 5000.00 gm
----------------------------
Decoction Mash, Double
Step Time Name Step Temp
30 min Protein Rest 53.0 C
60 min Saccharification 66.0 C
30 min Step 73.0 C
1 min Mash Out 78.0 C

 

[np1962]

Looks like a nice quaffing session bitter for a pint or two or three... :icon_chickcheers:
Just a caution, there was some discussion about Windsor yeast on the forum in the last fortnight and some talk about it being a poor flocculator and taking a long time to settle out. I've never used it personally. Are you bottling or kegging? You might want to give it a few days of cold conditioning beforehand and then use a good dose of gelatine to drop the yeast.

Happy brewing.

BribieG
Butters said the same thing, am planning on gelatine and CC in secondary so hoping it will clear well before bottling. Had originally planned on Nottingham but others thought that would attenuate too much with it being a smallish beer.

Nige

 

[Stuster]

Sure you don't want to splash out on a liquid yeast to honour your first AG, Nige?

I'm boiling the second runnings beer from a parti-gyle mash, a light Belgian ale. It's basically the starter beer for the bigger beer which the first runnings made, a Belgian Dark Strong. I'll be using 3787, revived from the fridge and looking lively.

This is the recipe for the BDSA. I'll be adding the sugar into secondary.

Batch Size: 20.00 L
Boil Size: 25.41 L
Estimated OG: 1.098 SG
Estimated Color: 32.8 EBC
Estimated IBU: 29.4 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Bohemian Pilsner (5.9 EBC) Grain 66.95 %
1.33 kg Munich I (Weyermann) (14.0 EBC) Grain 17.87 %
0.17 kg Caramunich II (Weyermann) (124.1 EBC) Grain 2.28 %
0.17 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.23 %
0.05 kg Carafa Special I (Weyermann) (630.4 EBC) Grain 0.63 %
30.00 gm Horizon [10.90 %] (60 min) Hops 29.4 IBU
20.00 gm Goldings, East Kent [4.30 %] (0 min) Hops -
0.75 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 10.04 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

 

[np1962]

Sure you don't want to splash out on a liquid yeast to honour your first AG, Nige?

Baby steps Stu
In truth no time during the week to get a starter going. Will brew this again with a liquid yeast and compare the two.

Nige

 

[Bizier]

I have a fruity black ale on at the moment. I decided to do it all on a whim, so it is all pretty strange and was from on-hand ingredients. Also trying to use my ageing DME stash and some old spec malts, but switch it up and try to make an interesting beer of it.

I have 1L souring with some grain open on my kitchen counter + a cedar cigar scroll. This will be pasteurised and added back when I see fit.

It is somewhere between robust porter and old ale.

Amber 0.15 kg, Grain, Mashed
Black Treacle - English 0.68 kg, Sugar, Other
British Pale chocolate malt 0.25 kg, Grain, Mashed
British black patent 0.20 kg, Grain, Mashed
Cane sugar 0.70 kg, Sugar, Other
Carafa I malt 0.07 kg, Grain, Mashed
Carahell 0.20 kg, Grain, Mashed
Light D.M.E. 4.00 kg, Extract, Extract

Fuggles 60.00 g, Pellet, 60 minutes
Fuggles 40.00 g, Pellet, 35 minutes

4 x Coopers Yeast rehydrated, nothing else on hand.

- treacle and cane sugar were added after 4 days.
Very bitter, but hopefully will age OK.

 

[Steve]

Steve you twisted my arm.

Its easily done on here sometimes eh? Yeah the old yeast packs are yeast nutrients. Let us know how it goes.
Cheers
Steve

 

[drsmurto]

Nothing beats a public holiday brew. B)

Tomorrow's beer shall be an Irish Red.

Back On Yer Bike PhUGGLY Red

Hope ur wearing yer phUGGs for the brew mate!

aka NZ safety boots :icon_cheers:

 

[Bribie G]

Its easily done on here sometimes eh? Yeah the old yeast packs are yeast nutrients. Let us know how it goes.
Cheers
Steve

Cubed and pitch tomorrow. Also when cubing it was amazing how much hop aroma remains after a single sixty minute hop addition. That carafa T3 is so black it's horrendous, but has come up with the colour and I'm picking up some nice malt from the Carared as well mmmmmmmm. I'm racking a US 05 brew off primary tomorrow and I'll have a good scoop of yeast cake available, so it's all slotted in nicely :icon_cheers:

 

[Tony]

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

Hey Yardy.........

Why did you add a bit of melanioden with 60% vienna and munich malts in there?

Sorry but im an Anti Melanoiden malt brewer. I think its a "flavor replication" malt and hence dont like it

would have been better off adding the amount of Carafa spec 2 to make a dunkel.

Just my dodgy opinion

cheers

 

[Bribie G]

Tony, I've never used melanoidin and have heard rave reviews, and was thinking of ordering 500g from Ross next time because I love malt aroma and thought it might give a boost to BB malts for ales etc.

What's the downsides of it? Are you suggesting that I would be better off just incorporating Munich etc in the mash?

Advice appreciated as I'm just beginning to venture out from the good ol cookin' crystal at the moment.