What are you brewing II ?

[bconnery]

I've had a run of wild yeast infections so I basically have no beer...
Didn't know when I'd be able to get down and get more ale malt so something a little different for the base...

Please Don't Be Infected APA
2300.00 gm Munich I (Weyermann) (14.0 EBC) Grain 46.28 %
2300.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 46.28 %
200.00 gm Caramalt (Joe White) (40.0 EBC) Grain 4.02 %
170.00 gm Amber Malt (85.0 EBC) Grain 3.42 %
30.00 gm Centennial [7.20 %] (Dry Hop 4 days) Hops -
5.00 gm Centennial [7.20 %] (60 min) Hops 4.0 IBU
5.00 gm Southern Cross [14.80 %] (60 min) Hops 8.2 IBU
25.00 gm Centennial [7.20 %] (15 min) Hops 9.9 IBU
25.00 gm Cascade [6.30 %] (10 min) Hops 6.3 IBU
30.00 gm Centennial [7.20 %] (2 min) Hops 2.0 IBU
1 Pkgs SafAle American Ale (US56) (DCL Yeast #S-0Yeast-Ale


Also put the yeast in my Eagle Heights Brew Day Babbs Bitter wort, wyeast Belgian Saison, fermenting at ambient, start it off in a cooler spot then will put it somewhere as warm as I can for the finish off...

 

[chappo1970]

Moony's Drowned Faery Golden Ale

Mashed in 12 noon

Recipe Specifications
--------------------------
Batch Size: 38.00 L
Boil Size: 47.85 L
Estimated OG: 1.055 SG
Estimated Color: 12.8 EBC
Estimated IBU: 21.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg BB Ale Malt
2.00 kg Wey Wheat Malt Pale
2.00 kg Wey Munich 1
0.60 kg BB Caramalt malt
30.00 gm Amarillo [8.50 %] (60 min) Hops 15.9 IBU
20.00 gm Amarillo [8.50 %] (10 min) Hops 3.8 IBU
20.00 gm Amarillo [8.50 %] (5 min) Hops 2.1 IBU
75.00 gm Amarillo [8.50 %] (0 min) Hops -
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs S05 Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.10 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 23.73 L of water at 74.4 C 67.8 C
10 min Mash Out Add 13.29 L of water at 91.5 C 75.6 C

 

[Adamt]

Well it's been a while but I'm mashing again! Wootah.

Vintage Ale

25L Batch

5kg JW Ale
2kg Weyermann Munich II
0.2kg Weyermann Caraaroma

Mashing at 67C->65C for around 90 minutes due to a mid-mash game of indoor soccer.

40g POR flowers at 60
30g Saaz pellets at 15

Coopers yeast at 19C

OG: 1.063
IBU: 35-40ish

 

[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!

Kegged one of the fermenters this morning and just force carbed it. Obviously still very young, smells nice and malty, tastes nice and malty but a tad to sweet for me. Would probably use 40-45gms of the super pride at 60 mins next time.

Cheers
Steve

P.S. Hows yours going Bribie?

 

[Fantoman]

Am currently in the middle of the boil of my first AG (BIAB) in a Crown 40 litre urn from Craftbrewer

Is a slightly modified version of Dr Smurto's Golden Ale...

21 Litre Batch
Estimated IBU: 31.6

2.4kg Premium Pilsner
0.8kg Munich
0.8kg Wheat
0.25kg Caramunich

Mash at 66c for 60 minutes - no mashout

22gm Amarillo@60mins
15gm Amarillo@20mins
15gm Amarillo@Flameout


Just put in the 20 minute addition, so not long to go now... will be NC'ing and will hopefully be able to pitch tomorrow night... :icon_cheers:

Will be interesting to see how it turns out! :icon_drunk:

 

[reviled]

Mashing at 67C->65C for around 90 minutes due to a mid-mash game of indoor soccer.

Awesome!!! And who says this AG game takes ages and leaves you unable to do anything else - Go the mid mash activities :super:

 

[reviled]

2.5kg Global Pils + 500g Dextrose
600g Munich
130g Medium Crystal
120g Cara-Munich II
60 : 8g US cascade 5.8%, 8g Southern Cross 13.2%
15 : 12g US cascade 5.8%, 12g Southern Cross 13.2%
FO : 15g US Cascade 5.8%, 15g Southern Cross 13.2%
Dry : 20g Cascade, 20g Southern Cross

S-05

Brewed this last night cos I didnt get time over the weekend, a few mods, 2.5kg Global and 500gs of dextrose, everything else the same...

I used a PH meter for the first time, PH of the water was 6.8, after I added the grains I juiced two non ripe lemons (didnt have citric acid on hand) and rechecked the PH at 5.5 which I was pretty happy with.. Be interesting to see if it makes much of a difference.. :icon_cheers:

 

[Bribie G]

My goodies have arrived from Ross and today's experiment is:

bye bye Sol Trujillo

3.5 kg Galaxy
1 kg rice

Mash 90 mins at 66

500g tub rice malt syrup ($2 Chinese supermarkets)
20 Chinook 90 mins

US-05 (started last night)


Yarriba Yarriba andere andere :icon_drunk:
However you should see the bloody price of limes.

 

[warrenlw63]

My goodies have arrived from Ross and today's experiment is:

bye bye Sol Trujillo

3.5 kg Galaxy
1 kg rice

Mash 90 mins at 66

500g tub rice malt syrup ($2 Chinese supermarkets)
20 Chinook 90 mins

US-05 (started last night)


Yarriba Yarriba andere andere :icon_drunk:
However you should see the bloody price of limes.
View attachment 25499

Bribie probably not my business to pry but as an AG brewer don't you see what you're doing as a step backwards? Flaked rice is a similar price, standard rice a whole lot cheaper and is probably going to give you more accurate results for what you're trying to achieve? :unsure:

Good luck with the beer all the same. I'll be interested to hear your outcome.

Warren -

 

[Bribie G]

As I said, experiment only. There's been a thread on this rice syrup which has a nice malty flavour and also is fairly low attenuating so I'm seeing if it will give a boost to the malt aroma and mouthfeel of a Cerveza. Also some UK recipes call for syrup e.g. Newcastle Brown where it is definitely used commercially and the headbanging superlagers so this substance may come in handy there (can't seem to get Lyles at the moment).

 

[boingk]

Interesting to see how it comes out, Bribie.

Meanwhile finally got around to doing my Soul Beer recipe in the database, been waiting for a time in between uni work and actual work, plus niggling stuff around the place.

Came out with an into-kettle efficiency of 60% (35L @ 1.038), which places it ahead of my last two efforts by 10%. I'm happy. No idea what the fermenting gravity is, but should be around the 1.055 mark as it was made to 24 not 23L. Probably could've gone with a 120min boil but did 100min instead.

Fermenting away now with S-04 after no-chilling overnight, wish me luck. BTW, first AG (Blockbuster Bitter) has come good - excellent drinking beer, highly sessionable and exactly what I thought it'd be like from the ingredients I put in! WOW!

Loving AG - boingk

 

[chappo1970]

Keen to follow this experiment as well BribieG.

However you should see the bloody price of limes.

I'll bring a bag of limes from the tree for ya on Sunday BribieG.

Never tweaked to me your a CORONA drinker thou? :icon_vomit:

 

[Bribie G]

MMMM limes ... thank's Chappo. Actually I haven't had a Corona since about 1995 but have a yen for something ice cold and lethal the exact opposite of a Yorkshire Bitter. Probably just menopause. :icon_drunk:

 

[dj1984]

Brewing an export 80 in the mourning it should be malty as hell with some sweetness not a lot of bitterness recpie is a secret cause it might be :icon_vomit:

 

[jayse]

mashed in somekind of thing for a beer just now, aiming for somewhere between three sheets, bitter & twisted, hop thief and bright ale :unsure:
somekind of summer ale anyway

 

[Stuster]

Good to see you back on the horse, Jayse. What hops are you shoving in that summer ale?

 

[jayse]

been 3 brews down in 8 days, whole bsaaz for this, yorkie ale yeast with galaxy malt and munich II around 15plus %.

 

[Muggus]

Had to brew something for St Patricks Day. And being a country known for its Stout, I brewed a stout yesterday.
Probably a bit different from Guinness though...

Shamrock Stout
3.0kg Pilsner
0.10kg Roasted malt
0.15kg Chocolate Malt
0.10kg Roasted Barley
0.20kg Dark Crystal
0.20kg Crystal Malt
1.5kg Coopers Light malt extract
Mashed at 70-40 degrees for 11 hours(!!!)

15.0g Warrior Hops (AA 16.4%) - 60 min

Yeast - WLP005 British Ale

Batch size: 18L
OG: 1.074
Approx IBU: 36.4


It must be the Irish blood in me and I simply had to do something a bit silly to celebrate the occasion. so I started the mash at 5 in the morning.
Came back from work 11 hours later, ran off my wort from the mash tun, did a sparge, did my boil, and churned out something thick and black that could pass as a stout.

 

[chappo1970]

Be brewing this tomorrow night for ***** and giggles seeing I missed St Patrick's Day

Recipe: Irish red ale
Brewer: Trent Chapman
Asst Brewer: DeeJay the Dog
Style: Irish Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 27.95 L
Estimated OG: 1.054 SG
Estimated Color: 33.2 EBC
Estimated IBU: 25.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt Grain 88.24 %
0.18 kg Caramel/Crystal Malt - 40L Grain 3.53 %
0.18 kg Caramel/Crystal Malt -120L Grain 3.53 %
0.14 kg Roasted Barley Grain 2.75 %
0.10 kg Carared Grain 1.96 %
45.06 gm Goldings, East Kent [5.20 %] (60 min) Hops 25.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.10 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 13.31 L of water at 77.0 C 70.0 C

 

[Bribie G]

Chappo do yourself a favour, knock the crystals back to one, and bump the Carared up to about 250 at least. The current batch from Ross is choice, it's like walking past the Arnotts factory when they are baking the malted milk cookies :icon_drool2: I've been putting a bit in everything lately. Yummy.