What are you brewing II ?

[mje1980]

Well, my Irish Red Ale attempt is looking a bit more like an Irish Amber Ale haha. Just looks like a copper/amber coloured bitter. Maybe after the boil and fermentation it may develop a reddish tinge. FIngers crossed.

 

[mje1980]

"Kung Fu Panda Lager"

79.3% Pils
2.4% Dark munich
12.2% Cooked rice
6.1% Rice syrup

17g Newport for 60 mins
50g Hallertau for 1 min.

1.046
14.6 IBU

Double batch

S-189 yeast.

I ended up deciding to throw in the syrup as well. Still under 20% rice, so shouldn't be too thin. Can't wait to try it!

 

[Pumpy]

Harrington Park American Pale Ale

Jamil Zainasheff English IPA


Pumpy

 

[Snow]

Just mashed in a copy of Jeff renner's CAP. I'm going with the 50c protein rest and 70c sacc rest, as he has won so many awards with that schedule.

Cheers - Snow

 

[Kleiny]

Well once again i missed brewing my Oktoberfest beer in March (early April it is)

4kg Munich I
2kg Pils
500g Vienna
500g Melanoidan

FWH
5g Hallertau
5g Tettnang

60min
25g Hallertau
25g Tettnang

10min
15g Hallertau
15g Tettnang


This is the second go at an Oktoberfest and the first was not bad, this one has a lot more munich in it.

 

[Effect]

Southerly Buster Clone II
Brew Type: All Grain Date: 07/04/2009
Style: Extra Special/Strong Bitter (English Pale Ale) Brewer:
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.91 L Boil Time: 90 min
Brewhouse Efficiency: 75.0 % Equipment: 55 Litre Willow Mashtun and 50 Litre Keggle
Actual Efficiency: 74.7 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
4.60 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 85.8 %
0.30 kg Roasted Barley (300.0 SRM) Grain 5.6 %
0.26 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.9 %
0.20 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.7 %
23.00 gm Target [11.00%] (60 min) Hops 28.1 IBU
15.00 gm Goldings, East Kent [5.00%] (15 min) Hops 4.1 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.051 SG (1.048-1.065 SG) Measured Original Gravity: 1.051 SG
Estimated Final Gravity: 1.015 SG (1.010-1.016 SG) Measured Final Gravity: 1.016 SG
Estimated Color: 22.4 SRM (6.0-18.0 SRM) Color [Color]
Bitterness: 32.3 IBU (30.0-55.0 IBU) Alpha Acid Units: 1.9 AAU
Estimated Alcohol by Volume: 4.7 % (4.6-6.2 %) Actual Alcohol by Volume: 4.6 %
Actual Calories: 483 cal/l



Brewing this for the adelaide case swap! Mashing in in about 10 mins.

 

[jayse]

snippidy do.....

Southerly Buster Clone II


Brewing this for the adelaide case swap! Mashing in in about 10 mins.

Looks good, personally for the southerly after spending many afternoons drinking it at the kingshead my first thought would have been choc malt rather than roast barley and some amber malt, even some munich.
Either way its looking good.

brewing a robust porter today and just about to chuck in the first hop addition.

 

[Effect]

Looks good, personally for the southerly after spending many afternoons drinking it at the kingshead my first thought would have been choc malt rather than roast barley and some amber malt, even some munich.
Either way its looking good.

brewing a robust porter today and just about to chuck in the first hop addition.

I sort of agree as well with the choc instead of roasted barley - but I do get a slight roasted flavour in there as well. This recipe is a slight variation of what I have pieced together from various brewers including the head brewer from steam exchange. I am just trying to emphasis the bits of the beer that I like. I will be forever changing this until it gets closer and closer.

First hop addition is about 20 mins away for me.

This was also my first decoction mash as well, thanks to my new beaut' $12 19L 'stainless steel' pot from big w. Just a single decoction mash out, but still fun all the same.

Cheers
Phil

 

[jayse]

I sort of agree as well with the choc instead of roasted barley - but I do get a slight roasted flavour in there as well. This recipe is a slight variation of what I have pieced together from various brewers including the head brewer from steam exchange. I am just trying to emphasis the bits of the beer that I like. I will be forever changing this until it gets closer and closer.

First hop addition is about 20 mins away for me.

This was also my first decoction mash as well, thanks to my new beaut' $12 19L 'stainless steel' pot from big w. Just a single decoction mash out, but still fun all the same.

Cheers
Phil

Cool, Simon is a great brewer and a pretty good percussionist afer a few pints :lol:
Nice on on the bit of decoction.
The plan here so far for the AMB case swap for me is currently a some what of a almost imperial rauchbier, most likely get it down next week with the wyeast oky blend yeast

 

[Ronin]

Planning on doing an oatmeal stout to give the golden naked oats that Ross has a go...

3.90 kg Pale Malt, Maris Otter 78.00 %
0.50 kg Oats, Golden Naked 10.00 %
0.40 kg Pale Chocolate Malt 8.00 %
0.20 kg Black Malt 4.00 %
22.00 gm Northern Brewer [9.60 %] (60 min)
22.00 gm Goldings, East Kent [5.10 %] (30 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tsp Polyclar (Secondary 5.0 days) Misc
2.00 gm Chalk
2.00 gm Gypsum
West Yorkshire Ale (1469)

Will mash at 67, should end a little sweet with 1469.

Have no idea what effect crystal oats will have. My last recipe had crystal and oats, so I'm replacing both with the one malt. Will see how it goes.

James

 

[jayse]

I think for oatmeal stout you'd still want the flaked/quick oats but would be cool to see/taste how this comes up.

 

[Ronin]

I think for oatmeal stout you'd still want the flaked/quick oats but would be cool to see/taste how this comes up.

Yeah I originally had the quick oats in there...maybe split the oats half/half between the quick and the golden?

What's the difference between unmalted and malted oats? Never used the malted variety.

 

[mckenry]

Doing my first Marzen / Oktoberfest over easter. Its April I know.... Just think of brew day as the 42nd March (Marzen)
Any suggestions?

35L batch

Amount Item Type % or IBU
6.00 kg Joe Whyte Malts JWM Pilsner (3.0 EBC) Grain 71.43 %
1.50 kg Melanoiden Malt (70.0 EBC) Grain 17.86 %
0.50 kg Joe Whyte Malts JWM Munich (18.0 EBC) Grain 5.95 %
0.40 kg Joe Whyte Malts JWM Vienna (12.0 EBC) Grain 4.76 %
45.00 gm Pearle [6.00 %] (60 min) Hops 18.4 IBU
30.00 gm Hallertauer Mittelfrueh [4.60 %] (20 min) Hops 5.7 IBU
30.00 gm Mt. Hood [3.50 %] (5 min) Hops 1.4 IBU
15.00 gm Saaz [3.40 %] (0 min) Hops -
30.00 gm Hallertauer Mittelfrueh [4.60 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager

 

[Mantis]

A wheat of some sort not sure which but here tis and is boiling as I type

Batch Size: 25.00 L
Boil Size: 31.00 L
Estimated OG: 1.049 SG
Estimated Color: 17.1 EBC
Estimated IBU: 16.4 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 58.33 %
1.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 16.67 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 16.67 %
0.50 kg Caramel Wheat Malt (110.0 EBC) Grain 8.33 %
30.00 gm Saaz [5.40 %] (60 min) Hops 16.4 IBU
1 Pkgs Craftbrewer Weizen Yeast-WB-06

 

[Fourstar]

In preperation for the Melbourne Brewers British Ale comp! I think i will dry hop in the keg for a week if she aint hoppy enough!


Bradens Best Bitter
Special/Best/Premium Bitter

Type: All Grain
Date: 10/04/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L Asst Brewer:
Brewhouse Efficiency: 65.0

Ingredients
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (Bairds) (3.0 SRM) Grain 90.9 %
0.20 kg Caramalt (Joe White) (17.3 SRM) Grain 3.6 %
0.20 kg Melanoidin (Weyermann) (30.0 SRM) Grain 3.6 %
0.10 kg Caraaroma (Weyermann) (178.0 SRM) Grain 1.8 %
40.00 gm Goldings, East Kent [4.80%] (60 min) Hops 21.7 IBU
20.00 gm Goldings, East Kent [4.80%] (15 min) Hops 5.4 IBU
20.00 gm Goldings, East Kent [4.80%] (0 min) (Aroma Hop-Steep)

1.00 tsp Epsom Salt (MgSO4) (Mash 60.0 min)
1.00 gm Salt (Mash 60.0 min)
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 125 ml] Yeast-Ale


Beer Profile
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 27.0 IBU
Calories: 90 cal/l
Est Color: 9.7 SRM


Mash Profile
Mash In Add 14.35 L of water at 72.4 C 66.0 C 60 min
Mash Out Add 9.18 L of water at 93.9 C 76.0 C 10 min

 

[Wardhog]

Mmmm... Good Friday Vienna Lager

2.5kg JW pils
2.5kg JW Vienna
200g CaraAroma
10g Milennium @ 60

SafLager 34/70

 

[Barry]

Plan to do a no sparge weizen bock tomorrow, using the second runnings for a dunkelweizen.
Two batch tuns each with;
Wheat 4 kg
Munich 1.4 kg
Vienna 1 kg
Pils 1 kg
Caraaroma 0.2 kg
Caramalt 0.3 (or some low crystal have to check supplies)
Carafa special 1 01 kg

Mash at 66oC, 5gms CaCl2, 60 gms Hersbrucker 3.5% ( all base malts are Weyermann)
Might need to adjust with treated water or extra boil to get OG's in the ball parks.

 

[yardy]

bit of a late start, haven't even measured the grain out yet..

my first attempt at this beer

Black Betty Schwarzbier

2.750 Pilsner Malt
2.750 Munich 1 Malt
0.150 Medium Crystal
0.150 Chocolate Malt
0.100 Roasted Barley

Hallertauer Mittlefreuh 40 gm @ 60 min
Hallertauer Tradition 25 gm @ 20 min
Czech Saaz 15 gm @ 5 min

1 cup S-189 slurry from Vienna Lager @ 8*C

Cheers
Yard


Edit: cocolate malt :huh:

 

[Stuster]

Just sparging a First Gold bitter, which it turns out is batch 150. After bottling 149 batches, I'm really hoping I can get this batch into kegs.

 

[yardy]

Just sparging a First Gold bitter, which it turns out is batch 150. After bottling 149 batches, I'm really hoping I can get this batch into kegs.

congrats on the 150 B)

cheers
Yard