What are you brewing II ?

[kram]

Haha nah a couple of weeks ago.

"Yeah this isn't too bad... wait... oh ****... jesus... my tongue... my lips!"

 

[Jye]

I squirted 1 ml of it on my tongue :blink: :lol:

 

[kram]

Josh would've been admitted to hospital if he attempted the glass/shot of it!

 

[Tony]

I'll save a bottle for you mate.

Just so I can watch you drink it...

Your on!

My American Rye should be on tap soon if you want to try that one

Brewed tonight. No Chilled a Belgian Pale Ale.


BPA 2

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 5.82
Anticipated OG: 1.052 Plato: 12.91
Anticipated EBC: 20.3
Anticipated IBU: 27.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
68.7 4.00 kg. IMC Pilsner Australia 1.038 3
13.7 0.80 kg. Weyermann Munich II Germany 1.038 26
6.4 0.38 kg. Bourghul Turkey 1.036 5
5.2 0.30 kg. Weyermann Carahell Germany 1.035 26
3.4 0.20 kg. Weyermann Caraamber Germany 1.037 70
2.6 0.15 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Czech Saaz Pellet 4.50 24.5 45 min.
16.00 g. Spalter Spalt Pellet 3.30 2.6 15 min.
24.00 g. E.K Goldings Pellet 4.30 0.4 1 min.


Yeast
-----

Undecided as yet.

 

[schooey]

Brewed tonight. No Chilled a Belgian Pale Ale.

Snap!

But sssshhhhhhhhhhhhhhh!!!!! It's my NSW Easter case swap beer that I've been meaning to brew for 4 weeks.... :blink:... Wuldn't want Fatz thinking I'm leaving it to the last minute.....

 

[Barry]

Have just mashed in a couple of wheats. Using WLP800 in one and some Mauri dry wheat yeast in the other. Will do a taste test in a couple of months.

 

[mje1980]

A couple of months barry? Will they last that long? haha, i drink weizens faster than any other style, just so easy.

Im next brewing a bitter with cara red and a touch of choc next. Interested to see how it goes as i have never used this malt, and it sounds nice.

Also planning a rice lager, and a 1.058ish English IPA with a shed load of first gold.

 

[Stuster]

A wheat with WLP800, Barry? :huh:

Planning something similar to that IPA you are, mje. I was thinking more of an ESB with all First Gold. Never used it before so wanted to get an idea of what it's like by itself first.

 

[NickB]

MK III of my Vienna Lager doing it's protein rest at 40C at the moment. Will ramp it up to 66C shortly for an hour. Grain bill same as last brew, had to change the hops a little due to stocks. Trying a step mash this time too.

2.0kg German Pils
1.5kg Munich
1.0kg Vienna
150g CaraPils
100g Melanoidan
20g CaraFa II

20g Northern Brewer @ 60
10g Aus. Tettnang @ 60
15g Aus. Tettnang @ flameout

Chilled and fermented with S-189


Only brew I've re-done whilst I still have the previous on tap... Bloody loving this beer!!
Cheers

 

[Barry]

I meant WLP300, my body gets up before my brain on brew days at times. Yes, it might be tasted by the ESBers at the end of next month.
The Vienna looks good Nick. What yeast are you going to use?

 

[NickB]

s-189 Barry. Past two have been done with it, and being nice and neutral, brings all that German malty goodness to the fore.

:icon_drool2:

Will try some of the liquid yeasts once I have organised my slanting gear.

Cheers

 

[Jye]

MK III of my Vienna Lager doing it's protein rest at 40C at the moment.

At 40C thats more of an acid rest, 50-55C for a p-rest.

 

[NickB]

D'oh, that's what I meant! <_<

My Mashmaster thermometer even has that on it! See what happens when I brew without drinking!!

Cheers

 

[hockadays]

D'oh, that's what I meant! <_<

My Mashmaster thermometer even has that on it! See what happens when I brew without drinking!!

Cheers

Are you trialing out the herms unit nick??

 

[NickB]

Yeah, second brew on it - more a test of my calibration from the maiden voyage. Looks like a 3C differential between sensor and mash temp.

Everything ran smoothly today, ramped up from around 40C to 66C in about 25 mins or so.... Not too bad I reckon! Runoff into the kettle was the clearest ever, so that bodes well. Decided to adjust my mash today too - 2g Gypsum and 3g Calcium Carbonate (I'm on tank water). Previously used just 5 - 10g Gypsum. Hopefully it does good things for this beer!

Will just go check my pre-boil efficiency......... looks like 88.7% into the kettle.... Pretty happy with that!!!!!

Also testing out my kettle hop screen made from one of those $2 splatter guards.... Will see if it makes any difference at all!

Cheers

 

[Mantis]

atch Size: 23.00 L
Boil Size: 19.12 L
Estimated OG: 1.051 SG
Estimated Color: 25.4 EBC
Estimated IBU: 28.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 93.46 %
0.30 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 5.61 %
0.03 kg Chocolate Malt (Joe White) (1100.0 EBC) Grain 0.56 %
0.02 kg Roasted Barley = Bairds (1400.0 EBC) Grain 0.37 %
25.00 gm Pride of Ringwood [8.30 %] (60 min) Hops 18.7 IBU
20.00 gm Cascade [6.30 %] (20 min) Hops 6.9 IBU
15.00 gm Cascade [6.30 %] (10 min) Hops 3.1 IBU
10.00 gm Cascade [6.30 %] (0 min) Hops -
1 Pkgs US-05 Yeast-Ale

This is boiling now, and doesnt appear to have enough colour to be an amber ale like I wanted. I thought I may have been a bit light on with the chocolate.
But time will tell

 

[Fourstar]

Well this is my 1st brew with water adjustments.
Got the Sulphate up to 150ppm, Magnesium 20ppm and calcium to 70ppm from memory. Will be interesting to see how this effects the bitterness considering Melbourne's water profile is almost as soft as Pilsen. Note: Don't taste Mag Sulphate even if the crystals ask you to.... yukkkkk!


AIPA
American IPA

Type: All Grain
Date: 19/03/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L Asst Brewer:
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.0
Taste Notes:

Ingredients
Amount Item Type % or IBU
6.00 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 86.3 %
0.40 kg Caramalt (Joe White) (17.3 SRM) Grain 5.8 %
0.40 kg Munich I (Weyermann) (7.1 SRM) Grain 5.8 %
0.15 kg Crystal (Joe White) (34.2 SRM) Grain 2.2 %
30.00 gm Simcoe [13.00%] (60 min) (First Wort Hop) Hops 44.5 IBU
20.00 gm Chinook [13.00%] (15 min) Hops 13.4 IBU
20.00 gm Amarillo [8.20%] (15 min) Hops 8.4 IBU
10.00 gm Amarillo [8.20%] (0 min) Hops -
10.00 gm Chinook [13.00%] (0 min) Hops -
10.00 gm Simcoe [13.00%] (0 min) Hops -
20.00 gm Simcoe [13.00%] (Dry Hop 5 days) Hops -
5.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc



Beer Profile
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 66.3
Est Color: 6.8 SRM

Mash Profile
Mash In Add 18.07 L of water at 70.1 C 64.0 C 90 min
Mash Out Add 15.00 L of water at 94.9 C 77.0 C 10 min

 

[bconnery]

Another brew to boost the well and truly empty stocks and use up some ingredients.
Another of my semi-standard dark bitter grain bill. Cara-aroma and medium crystal to go with the pale choc, which had always been there whenever I've used this 100g of three specialty grains recipe.

Recipe: Bitter
Brewer: Mooshells
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 34.00 L
Estimated OG: 1.037 SG
Estimated Color: 27.7 EBC
Estimated IBU: 28.7 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3200.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 85.33 %
250.00 gm Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 6.67 %
100.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 2.67 %
100.00 gm Crystal, Medium (Bairds) (145.0 EBC) Grain 2.67 %
100.00 gm Pale Chocolate Malt (Thomas Fawcett) (800.Grain 2.67 %
20.00 gm First Gold [7.90 %] (60 min) Hops 18.7 IBU
20.00 gm First Gold [7.90 %] (15 min) Hops 9.3 IBU
20.00 gm Styrian Goldings [2.30 %] (1 min) Hops 0.2 IBU
10.00 gm First Gold [7.90 %] (1 min) Hops 0.4 IBU
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

 

[Ross]

Looks great Ben

cheers Ross

 

[bconnery]

Looks great Ben

cheers Ross

Cheers Ross. I do like the slightly darker aspect this gives.
I adapted it from my Red Baron Bitter extract recipe that I rate as one of my best extracts and the first time I tried the 100/100/100g in an AG I found that it still worked really well.
I've tried a few combinations now but as I said, Pale Choc remains a constant
The First Gold is making the bar smell fantastic as I measure them out...