What are you brewing II ?

[Screwtop]

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:

Have you seen Zwickels Corona clone recipe Bribie ?? Should be on here somewhere.

Screwy

 

[chappo1970]

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.

Cheers BribieG will have a play with it on BS. Originally upped the Carared but then backed it off after reading the Jamil article in this months BYO mag on Irish Red Ales. I'm still finding my feet with the crystals to be honest. But thanks for the feed back.

 

[Brewer_010]

Brewing this porter tomorrow evening, will be using nelson sauvin as I have some left over and need to use it. Haven't used it in a stout / porter before so if anyone has suggestions on the quantity that would be great, I don't want to overpower it. Other options are to use Super Alpha and Chinook, or Northern Brewer and Chinook, but not sure about those combinations either....

Antipodean Porter
Brew Type: Partial Mash
Date: 21/03/2009
Style: Robust Porter
Brewer:
Batch Size: 20.00 L Assistant Brewer:
Boil Volume: 22.89 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Actual Efficiency:
Taste Rating (50 possible points):

Ingredients Amount Item Type % or IBU

3.00 kg Extra Pale LME (4.0 EBC) Extract 80.0 %
0.30 kg Wheat, Torrified (3.3 EBC) Grain 8.0 %
0.19 kg Chocolate Malt (900.0 EBC) Grain 5.0 %
0.15 kg Caraaroma (400.0 EBC) Grain 4.0 %
0.11 kg (Joe White) Roasted Malt (1199.7 EBC) Grain 3.0 %

20.00 gm Super Alpha [11.00%] (60 min) Hops 32.9 IBU
15.00 gm Nelson Sauvin [13.20%] (10 min) Hops 5.9 IBU

0.50 tsp Koppa Floc (Boil 10.0 min) Misc

1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.053 SG (1.048-1.065 SG) Measured Original Gravity:
Estimated Final Gravity: 1.015 SG (1.012-1.016 SG) Measured Final Gravity:
Estimated Color: 59.4 EBC (43.3-78.8 EBC) Color [Color]
Bitterness: 38.8 IBU (25.0-55.0 IBU) Alpha Acid Units: 1.5 AAU
Estimated Alcohol by Volume: 5.0 % (4.8-6.0 %) Actual Alcohol by Volume:

 

[Effect]

I'm really pushing to get my stocks up.

Right now have got 3 beers in primary or secondary.

Twisted gut - secondary
Landlord - primary
Styrian special bitter - secondary

Just bottle the corona style cream ale.

Thinking of doing a double batch of Smurto's golden ale - one chilled and the other no-chilled - to really put this no-chill extra bitterness to rest. Pics and samples to come!

 

[goatherder]

Here's my effort for tonight which is halfway sparged:

Seppo Stout

80% TF MO
10% RB (it was supposed to be this, but I only had a bit so topped it up with black malt and CS III)
5% Bairds med crystal
5% flaked barley
Mash at 64 to 1.060
30 IBUs of Chinook at 60min
30 IBUs of Chinook at 10min
Coopers PA yeast at 22 deg for a week or so

 

[Tony]

10% RB (it was supposed to be this, but I only had a bit so topped it up with black malt and CS III)

I recon it will better for the extra's mate!

I love to mix a few dark malts for some roast complexity in a beer like this.

Will be a rippa......... shame about the hops

cheers

 

[Jye]

Im all set for tomorrow after a couple of months off

This one wont be aged to let the brett do its thing but the Old Ale Im going to chuck onto the yeast cake will be aged in a keg for a year... yummers :icon_drool2:

Screwy's Butchered Red Ale
Irish Red Ale


Type: All Grain
Date: 21/03/2009
Batch Size: 21.00 L
Brewer: Jye
Boil Size: 25.41 L Asst Brewer:
Boil Time: 60 min Equipment: SK Brew Hous
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.40 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 89.5 %
0.15 kg Carared (Weyermann) (23.0 SRM) Grain 3.9 %
0.15 kg Crystal Malt, Dark (Bairds) (120.0 SRM) Grain 3.9 %
0.10 kg Roasted Barley (Bairds) (700.0 SRM) Grain 2.6 %

37.00 gm Challenger [6.60%] (60 min) Hops 29.9 IBU

1.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.50 gm Calcium Carbonate (Mash 5.0 min) Misc

1 Pkgs PC Old Ale Blend (Wyeast #9097) Yeast-Ale


Beer Profile

Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.000 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 0.0 %
Bitterness: 29.9 IBU Calories: -4 cal/l
Est Color: 18.9 SRM Color: Color


Mash Profile

Name Description Step Temp Step Time
Mash In Add 9.50 L of water at 71.1 C 65.0 C 90 min

 

[Screwtop]

Im all set for tomorrow after a couple of months off

This one wont be aged to let the brett do its thing but the Old Ale Im going to chuck onto the yeast cake will be aged in a keg for a year... yummers :icon_drool2:

Screwy's Butchered Red Ale
Irish Red Ale


Type: All Grain
Date: 21/03/2009
Batch Size: 21.00 L
Brewer: Jye
Boil Size: 25.41 L Asst Brewer:
Boil Time: 60 min Equipment: SK Brew Hous
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.40 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 89.5 %
0.15 kg Carared (Weyermann) (23.0 SRM) Grain 3.9 %
0.15 kg Crystal Malt, Dark (Bairds) (120.0 SRM) Grain 3.9 %
0.10 kg Roasted Barley (Bairds) (700.0 SRM) Grain 2.6 %

37.00 gm Challenger [6.60%] (60 min) Hops 29.9 IBU

1.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.50 gm Calcium Carbonate (Mash 5.0 min) Misc

1 Pkgs PC Old Ale Blend (Wyeast #9097) Yeast-Ale


Beer Profile

Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.000 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 0.0 %
Bitterness: 29.9 IBU Calories: -4 cal/l
Est Color: 18.9 SRM Color: Color


Mash Profile

Name Description Step Temp Step Time
Mash In Add 9.50 L of water at 71.1 C 65.0 C 90 min

29.9 IBU.......Marriage, stable employment, a few Kg's has turned you into a Sofcock :lol:

 

[Jye]

29.9 IBU.......Marriage, stable employment, a few Kg's has turned you into a Sofcock :lol:

After visiting Ross this arvo Ive had enough IBUs to last me a while... just ask him next time you see him

 

[Screwtop]

After visiting Ross this arvo Ive had enough IBUs to last me a while... just ask him next time you see him

Has he time shifted back to 2006 again :lol:

 

[Jye]

You will find out... and then we will see who soft

 

[Screwtop]

You will find out... and then we will see who soft

Remember his 400IBU things from back then

 

[NickB]

I Remember the 200IBU beasty..... I'm sure the 400IBU would have harmed me mentally and physically....


MMMMM....IBUs..... (not the brewers mind you - they're filthy both physically and mentally)



Cheers

 

[goatherder]

I'll save a bottle for you mate.

Just so I can watch you drink it...

I recon it will better for the extra's mate!

I love to mix a few dark malts for some roast complexity in a beer like this.

Will be a rippa......... shame about the hops

cheers

 

[np1962]

Mashed in at 3.00pm Adelaide Time
Fantastic aroma from this mash

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

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.94 L
Estimated OG: 1.054 SG
Estimated Color: 61.3 EBC
Estimated IBU: 46.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter(Bairds) (5.3 EBC) Grain 75.00 %
0.60 kg Chocolate Malt (500.0 EBC) Grain 10.00 %
0.40 kg Amber Malt (100.0 EBC) Grain 6.67 %
0.30 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5.00 %
0.10 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.67 %
0.10 kg Oats, Flaked (2.0 EBC) Grain 1.67 %
62.00 gm Goldings, East Kent [4.80 %] (60 min) Hops 30.0 IBU
20.00 gm Northern Brewer [7.70 %] (60 min) Hops 15.5 IBU
13.00 gm Goldings, East Kent [4.80 %] (5 min) Hops 1.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 16.00 L of water at 72.2 C 66.0 C
10 min Mash Out Add 10.00 L of water at 94.3 C 76.0 C

Edit:-50mins in and still sitting right on 66C.

 

[Jye]

Screwy's Butchered Red Ale
Irish Red Ale

No problems with this one this morning, chilled to 16C and pitched with a healthy starter by 11:30am

 

[Thommo]

Just boiling a wheat at the moment.

for 20 Litre batch.
2.5kg JW Wheat.
1.5kg JW Pils
1.0 kg JW Munich

Northern Brewer at 60min to 16.5 IBU's, feeding it to 3068.

My first AG at our new place. Everything that could go wrong did. (except for a stuck sparge). Mill got stuck, boilover, had a fight with the misses because I was brewing and sorting out the garage instead of packing away crap in the house.

Worth it. Bloody worth it. Now all I need to do is smuggle a tv out to the garage so I can watch the V8's and I won't have to go back inside all weekend.

 

[boingk]

Worth it. Bloody worth it. Now all I need to do is smuggle a tv out to the garage so I can watch the V8's and I won't have to go back inside all weekend

Go down to the local secondhand store and pick one up for twenty bucks, or get a little portable one with radio as I've done. Nothing flash, but it works a charm.

Anywho...next of the rank is a Coopers Dark Ale kit with 3kg of JW Pale mashed for 60 minutes @ 65'C. Nothing else except for some S-04 yeast. Just wanting to compare it with the Soul Beer I put down a few days ago, be interesting to see how big the difference is in regards to overall impression and depth of flavour.

Cheers - boingk

 

[kram]

You will find out... and then we will see who soft

:lol:

 

[Jye]

:lol:

Was you manhood tested today?