What are you brewing II ?

[bonj]

Well I used a small amount of B saaz in dry hopping with this beer and am quite happy with it.

5.00 kg BB Ale Malt (6.0 EBC) Grain 87.6 %
0.27 kg Bairds Medium Crystal (150.0 EBC) Grain 4.8 %
0.22 kg TF Torrefied Wheat (3.9 EBC) Grain 3.8 %
0.22 kg Weyermann Munich I (15.8 EBC) Grain 3.8 %
16.00 gm B Saaz [6.80%] (60 min) Hops 11.7 IBU
16.00 gm Hallertau Pacific [5.60%] (60 min) Hops 9.6 IBU
26.00 gm B Saaz [6.80%] (15 min) Hops 5.1 IBU
26.00 gm Hallertau Pacific [5.60%] (15 min) Hops 4.2 IBU
1 Pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast-Ale

Beer Profile

1.052 SG
30.6 IBU
16.8 EBC

Dry hopped with 15g Pac Hal and 5g B Saaz straight into the keg.

I reckon the NZ hop flowers are fantastic :beerbang: !

C&B
TDA

Yes I think 5g sounds like it would work. I used 20g and it was too much.

 

[warrenlw63]

and am quite happy with it.

It appears to be true.

Warren -

 

[therook]

Well I used a small amount of B saaz in dry hopping with this beer and am quite happy with it.

5.00 kg BB Ale Malt (6.0 EBC) Grain 87.6 %
0.27 kg Bairds Medium Crystal (150.0 EBC) Grain 4.8 %
0.22 kg TF Torrefied Wheat (3.9 EBC) Grain 3.8 %
0.22 kg Weyermann Munich I (15.8 EBC) Grain 3.8 %
16.00 gm B Saaz [6.80%] (60 min) Hops 11.7 IBU
16.00 gm Hallertau Pacific [5.60%] (60 min) Hops 9.6 IBU
26.00 gm B Saaz [6.80%] (15 min) Hops 5.1 IBU
26.00 gm Hallertau Pacific [5.60%] (15 min) Hops 4.2 IBU
1 Pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast-Ale

Beer Profile

1.052 SG
30.6 IBU
16.8 EBC

Dry hopped with 15g Pac Hal and 5g B Saaz straight into the keg.

I reckon the NZ hop flowers are fantastic :beerbang: !

C&B
TDA

I was fortunate to try this beer on the weekend.......instant chubby

Rook

 

[Pennywise]

Had this beer in the bottle for about 2 months and I wanna have another go but with US-05 to bring out some hops,

Coopers Real Ale
500g LDME
1.5kg Liquid Amber Extract
150g Med Crystal
100g Caramunich 1
50g Choc Malt
100g Carapils
20g Cascade @ 5 mins
10g Chinook @ 2 mins
10g Amarillo @ flameout
And 2 x kit yeast (only because it was a bit of a throw togeather and didn't expect much)

Made to 23 litres and fermented at 22 deg

Must say I am very impressed, veeeeery malty, just on the verg of too malty but good enough to have one or two without getting tired of it, hence the want of a good hop driven yeast to help the feel.

I honestly thought this would turn out like dogs arse but I needed to use up some supplies and just threw it together in about half an hour (and no, I don't know what dogs arse tastes like )

 

[goatherder]

I just added the bittering addition to a CAP

70% Wey Prem Pils
30% Flaked Maize
mashed at 67 to 1.050
30 IBUs of NB at 60min
2 plugs of Tetts at 20, 10 and flameout (23l batch)
Wyeast 2124 at 12 for a few weeks

 

[white.grant]

Just added the bittering to a dunkelweizen,

3.13. Wheat
1.3 Munich
1.0 Pilsener
.2 caraaroma
.2 Chocolate malt

28gm Hallertau

Very sticky down in the gong. Am drinking a Rogue Chocolate stout to keep the fluids up.

 

[white.grant]

Just added the bittering to a dunkelweizen,

3.13. Wheat
1.3 Munich
1.0 Pilsener
.2 caraaroma
.2 Chocolate malt

28gm Hallertau

Very sticky down in the gong. Am drinking a Rogue Chocolate stout to keep the fluids up.

 

[Steve]

Hunting and gathering the ingredients for a double batch of Docs Aiden's Irish Red tomorrow

http://www.aussiehomebrewer.com/forum/inde...&recipe=158

EKG @ 60
Whirlfloc @ 10

SO4

Will also use a big handful of Roasted malt. Im excited!

Cheers
Steve

 

[Barry]

Just about to grind the grains for a no sparge 60 shilling and a no sparge Southern English Brown tomorrow. Trying to get that extra maltiness into less low % beers. I am aiming at 57% efficiency and I will be proud of it.

 

[Fourstar]

Double Brewday,

1st cab off the rank, a Mild!

Maltly Mild
Mild


Type: All Grain
Date: 24/03/2009
Batch Size: 23.00 L
Brewer: Braden
Brewhouse Efficiency: 65%
Boil Size: 30.90 L Asst Brewer:

Ingredients

Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (Bairds) (3.0 SRM) Grain 86.4 %
0.20 kg Caraaroma (Weyermann) (178.0 SRM) Grain 4.9 %
0.20 kg Caramunich II (Weyermann) (63.0 SRM) Grain 4.9 %
0.15 kg Carafa II (Weyermann) (415.0 SRM) Grain 3.7 %
25.00 gm Goldings, East Kent [4.80%] (60 min) (First Wort Hop) Hops 16.3 IBU
0.50 tsp Epsom Salt (MgSO4) (Mash 60.0 min) Misc
2.00 tsp Chalk (Mash 60.0 min) Misc
2.00 gm Salt (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale



Beer Profile

Est Original Gravity: 1.036 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.2 %
Bitterness: 16.3 IBU
Est Color: 20.0 SRM


Mash Profile
Name Description Step Temp Step Time
Mash In Add 10.57 L of water at 72.4 C 66.0 C 60 min
Mash Out Add 5.91 L of water at 95.1 C 75.6 C 10 min

 

[randyrob]

Beautiful Day in Perth for a change!

was going to be a Double Brewday and knock out a Porter as well but a small mishap has prevented that

House Amber Ale with Dsaaz

A ProMash Recipe Report

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 11.36
Anticipated OG: 1.050 Plato: 12.39
Anticipated EBC: 27.0
Anticipated IBU: 28.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
88.0 10.00 kg. Ale Malt Australia 1.038 7
8.0 0.91 kg. Weyermann Carared Germany 1.036 48
3.0 0.34 kg. JWM Crystal 140 Australia 1.035 145
1.0 0.11 kg. TF Black Malt UK 1.033 1270

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Magnum Whole 13.10 25.1 75 min.
50.00 g. D Saaz Pellet 4.40 3.9 15 min.
50.00 g. D Saaz Pellet 4.40 0.0 0 min.


Mash
----

Mash Single Infusion @ 67*c

Yeast
-----

US-05 @ 18*c

 

[Fourstar]

Secnd cab off the rank, American Brown ale with a twist, Bacon & Pancakes Brown.
Its got some rauch malt to add some smokiness and maple syrup... mmm pancakes. I think i need more rauch malt, I can't smell any smokiness in the tun. Anyone have any idea if the smoke aroma will come out during fermentation? i think ive made a dud recipe! Probably should have stuck with the 20% i originally had down knowing my luck it will end up superb minus the smokiness


Bacon & Pancakes Brown
American Brown Ale


Type: All Grain
Date: 31/03/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Brewhouse Efficiency: 65.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (Bairds) (3.0 SRM) Grain 64.8 %
0.80 kg Munich, Light (Joe White) (9.0 SRM) Grain 14.8 %
0.30 kg Smoked Malt (Weyermann) (2.0 SRM) Grain 5.6 %
0.25 kg Caraamber (Weyermann) (36.0 SRM) Grain 4.6 %
0.15 kg Carafa II (Weyermann) (415.0 SRM) Grain 2.8 %
0.10 kg Caramunich II (Weyermann) (63.0 SRM) Grain 1.9 %
10.00 gm Simcoe [13.00%] (60 min) (First Wort Hop) Hops 16.5 IBU
20.00 gm Cascade [5.50%] (60 min) Hops 12.7 IBU
20.00 gm Cascade [5.50%] (0 min) (Aroma Hop-Steep) Hops -
1.00 tsp Epsom Salt (MgSO4) (Mash 60.0 min) Misc
2.00 tsp Chalk (Mash 60.0 min) Misc
0.30 kg Maple Syrup (35.0 SRM) Sugar 5.6 %
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 29.3
Est Color: 18.3


Mash Profile

Name Description Step Temp Step Time
Mash In Add 13.31 L of water at 72.4 C 66.0 C 60 min
Mash Out Add 10.74 L of water at 92.6 C 77.0 C 10 min


Notes

Add maple direct to the NC cube. must be PURE maple syrup not maple 'flavoured' syrup.
6g epsom salt (Mag Sulphate) (heavy teaspoon)
3.6g chalk (calcium carbonate)

 

[Barry]

You might need about a kilo of rauch malt to get definate smoke character. However 300 gms should give a subtle hint of smoke. Different people have different levels of smoke detection (and appreciation).

 

[Fourstar]

You might need about a kilo of rauch malt to get definate smoke character. However 300 gms should give a subtle hint of smoke. Different people have different levels of smoke detection (and appreciation).

Yeah thats the problem, i love rachbeer but i wantedit to be sessionable and palatable for majority of people who drink my beer.

At this point, i cant smell dddly squat, the reason i opted for arund 6% was due to the maple. I dont want to smoke to overpower any suble maple aromas. i guess this recpie is now a lose lose situation... a difficult balancing act. I can always brew more!

Oh by kilo, can you put that in a %? Say 15-20% for a mellow smoke or 10-15 for a subtle smoke character? Because 6% is basically nothing.. not even a distant barbequeue smell or uncooked bacon

 

[JSB]

Recipe: 0028 Jaybrew ESBitter v1.0
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 30.12 L
Estimated OG: 1.054 SG
Estimated Color: 14.2 SRM
Estimated IBU: 43.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.25 kg TF Maris Otter Pale Ale Malt (3.0 SRM) Grain 89.30 %
0.30 kg TF Crystal (74.0 SRM) Grain 5.14 %
0.05 kg TF Roasted Barley (609.1 SRM) Grain 0.83 %
0.05 kg Weyermann Caraaroma (178.0 SRM) Grain 0.83 %
30.00 gm CB 05 Northern Brewer [8.50 %] (60 min) Hops 31.8 IBU
15.00 gm CB-05 Bramling Cross [8.60 %] (30 min) Hops 8.2 IBU
16.00 gm CB-05 Bramling Cross [8.60 %] (10 min) Hops 3.4 IBU
0.05 tsp Sodium Met (Mash 60.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
0.23 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.91 %
1 Pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.65 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.82 L of water at 72.8 C 67.0 C

Basic ESB, with left over Brambling X

Cheers
JSB

 

[Bribie G]

Old fashioned smooth cream mild ale. The sort of thing you would have got pi$$ed on after four pints when you got back from the Boer War.

25L

5kg Maris Otter TF floor malted
500g Polenta
500g Munich 2
100g Carared
100g Joe white chit choc
100g Melanoidin
50g Carafa 3
100g Wheat Malt

90 min mash 66 degrees

500g inverted sugar

90 min boil
20g Target 90 min
10g Styrians flameout
S-04

Mash finishes in ten minutes so need to get a wriggle on to cube before 1am.
I don't use Beersmith, so will do an OG out of the cube. If it turns out nice I'll send you a 750 PET Butters and you can drink it listening to Vaughan Williams and Elgar with the tears streaming down your face as mine will be too (insert icon of union jack waving pom wearing knickerbockers )

God I wish we could get Hovis here to eat with the Wensleydale cheese and Branston Pickle while drinking. And the pickled walnuts.

JSB.. that ESB looks the goods as well. Not thinking of moving to Brisbane are you by any chances??

 

[AndrewQLD]

Brewing a Lite Lager today 22% rice very lightly hopped.

Style: Lite American Lager
Recipe: AndrewQld Lite Lager TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
Est SRM: 4.4 EBC SRM RANGE: 3.9-5.9 EBC
Est IBU: 11.7 IBU IBU RANGE: 8.0-12.0 IBU
Est OG: 1.037 SG OG RANGE: 1.028-1.040 SG
Est FG: 1.006 SG FG RANGE: 0.998-1.008 SG
Est BU:GU: 0.313 EE%: 80.00 %
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager


Ingredients for Mashing
2.75 kg Pilsner Malt, (Barrett Burston) (3.0 EBC) Grain 77.46 %
0.80 kg White Rice (2.0 EBC) Grain 22.54 %

Total Grain Weight: 3.55 kg Total Hops: 15.00 oz.
---MASH PROCESS-----------------------------
My Mash
Step Time Name Description Step Temp
10 min Mash in Add 10.65 L of water at 46.7 C 42.0 C
15 min Add Rice boiled with 4.00 L of water at 92.0 C 54.0 C
50 min Sacch Rest Heat to 62.0 C over 10 min 62.0 C
20 min Sacch Rest Heat to 72.0 C over 10 min 72.0 C
10 min Mash out Heat to 78.0 C over 10 min 78.0 C

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.029 Est OG: 1.037 SG
Boil Ingredients
Boil Amount Item Type
60 min 15.00 gm Hallertauer Tradition [6.50 %] (60 min) Hops
10 min 0.30 tsp Irish Moss (Boil 10.0 min) Misc
10 min 1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc

 

[mje1980]

Andrew be sure to update on how ot goes, im making my first one tomorro, fingers crossed!

Today though, im brewin an Irish red ale, or at least an attempt.

"Shilaley"

92.2% Pils ( no ale at the moment )
.8% Choc malt
1.3% Black patent
5.8% carared.

11g Newport for 60 mins
50g First gold FWH
50g First gold 1 min.

Whitbread ale.

1.042
25 IBU
14 SRM
4.3%

THis is for a double batch.

Cheers

 

[AndrewQLD]

Andrew be sure to update on how ot goes, im making my first one tomorro, fingers crossed!

Today though, im brewin an Irish red ale, or at least an attempt.

"Shilaley"

92.2% Pils ( no ale at the moment )
.8% Choc malt
1.3% Black patent
5.8% carared.

11g Newport for 60 mins
50g First gold FWH
50g First gold 1 min.

Whitbread ale.

1.042
25 IBU
14 SRM
4.3%

THis is for a double batch.

Cheers

Looks Good, what are the Newport hops like?

The Lite Lager went well, 85% eff. and it's the palest beer I've made yet. Just pitched the S-189 yeast into the 8c wort so I should get a nice clean ferment, I'll let you know how it goes.

Andrew

 

[mje1980]

Hey definately post results mate, im planning on using s189 also.

Newport so far is an excellent bittering hop. Good alpha ( 11% ), and a very smooth bitterness. At some stage i'll probably do an all Newport american blonde or APA.