What are you brewing II ?

[.DJ.]

Put down a Weizen this week.

1.5kg Light Liquid Malt
1kg Wheat Malt
25g Tettanager 4% @60mins
19L

Craftbrewer Weizen yeast..

Hope it turns out drinkable... thrown together at the last minute!

 

[white.grant]

Just pitched the EKG into the Big Brew Day Minnow Mild Ale. Smells really lovely. A starter of 1028 is whirling on the stir plate readying to pitch.

Will be serving this on cask at the IBU Big Brew Day. 10 Days, grain to brain.

cheers

grant

 

[Tony]

Made this last weekend. Its almost finnished on US-05

Aussie Pale Ale

A ProMash Recipe Report

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

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 10.00
Anticipated OG: 1.048 Plato: 11.79
Anticipated EBC: 9.0
Anticipated IBU: 30.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
100.0 10.00 kg. TF Golden Promise Pale Ale Ma UK 1.037 6

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Cluster Pellet 7.20 13.4 First WH
40.00 g. Cluster Pellet 7.20 14.6 45 min.
30.00 g. Cluster Pellet 7.20 2.4 5 min.

cheers

 

[warrenlw63]

Was going to make TDA's Flyblown but got carried away with the spec malts so decided on a Dubbel. B)

On The Dubbel

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-B Belgian Strong Ale, Belgian Dubbel

Min OG: 1.062 Max OG: 1.075
Min IBU: 15 Max IBU: 25
Min Clr: 25 Max Clr: 36 Color in EBC

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 11.46
Anticipated OG: 1.066 Plato: 16.20
Anticipated EBC: 31.8
Anticipated IBU: 21.6
Brewhouse Efficiency: 81 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
39.3 4.50 kg. Bairds Perle Pale Ale Malt UK 1.037 6
30.5 3.50 kg. BB Pale Malt Australia 1.037 3
8.7 1.00 kg. Bourghul Turkey 1.036 6
8.7 1.00 kg. Candi Sugar (amber) Generic 1.046 9
8.7 1.00 kg. Weyermann Caraamber Germany 1.037 93
2.6 0.30 kg. Simpson's Medium Crystal UK 1.034 150
0.9 0.10 kg. Bairds Amber UK 1.033 133
0.5 0.06 kg. TF Roasted Barley (sparge) UK 1.033 1640

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Goldings - E.K. Pellet 4.70 9.5 60 min.
30.00 g. Tettnanger Pellet 4.90 9.9 60 min.
10.00 g. Goldings - E.K. Pellet 4.70 1.1 20 min.
10.00 g. Tettnanger Pellet 4.90 1.1 20 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1762 Belgian Abbey II


Mash Schedule
-------------




Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein 5 20 55 55 Infuse 66 15.69 1.50
sacc1 5 60 63 63 Infuse 90 5.73 2.05
sacc2 5 20 70 70 Infuse 90 9.31 2.94
mashout 5 15 75 75 Decoc 90 9.42 3.13 (Decoc Thickness)





Warren -

 

[technocat]

I was going to try this simple recipe today from Brad Smith. A change from the APA's




View attachment 26560


Any one tried this

 

[Barry]

Have just mashed in a tripel and a Belgian strong dark ale. Will sparge in a few minutes time. Mowed the lawn yesterday (a waste of good brewing time).

 

[Brewer_010]

Made an American amber ale the other night using some left over chinook and simcoe. Based on an APA recipe I've used loads and is simple and tasty

Ingredients
Amount Item Type % or IBU

3.00 kg Extra Pale LME (4.0 EBC) Extract 87.4 %
0.22 kg Caraamber (59.1 EBC) Grain 6.5 %
0.17 kg Caraaroma (350.0 EBC) Grain 5.0 %
0.03 kg Roasted Barley (Bairds) (1350.0 EBC) Grain 1.0 %

5.00 gm Simcoe [12.30%] (60 min) Hops 9.2 IBU
5.00 gm Chinook [11.00%] (60 min) Hops 8.2 IBU
5.00 gm Simcoe [12.30%] (20 min) Hops 3.1 IBU
5.00 gm Chinook [11.00%] (20 min) Hops 2.8 IBU
5.00 gm Simcoe [12.30%] (15 min) Hops 2.5 IBU
5.00 gm Chinook [11.00%] (15 min) Hops 2.2 IBU
5.00 gm Simcoe [12.30%] (10 min) Hops 1.8 IBU
5.00 gm Chinook [11.00%] (10 min) Hops 1.6 IBU
5.00 gm Simcoe [12.30%] (5 min) Hops 1.5 IBU
5.00 gm Chinook [11.00%] (5 min) Hops 1.4 IBU
20.00 gm Chinook [11.00%] (0 min) Hops -
30.00 gm Simcoe [12.30%] (0 min) Hops -

0.50 tsp Koppa Floc (Boil 10.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-56) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.046 SG (1.045-1.056 SG) Measured Original Gravity: 1.046 SG
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG) Measured Final Gravity:
Estimated Color: 28.8 EBC (21.7-35.5 EBC) Color [Color]
Bitterness: 34.3 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.3 AAU
Estimated Alcohol by Volume: 4.3 % (4.5-5.7 %) Actual Alcohol by Volume:
Actual Calories:

 

[Muggus]

So I got back from a week away and was keen to get cracking on another brew.
Usually I make a habit of giving my neighbours my spent grain for their chickens. To my surpise, I found a sealed bucket full of spent grain lying around full of spent grain from a stout I brewed... a month ago! :blink: '
Needless to say, it had soured over time, almost bourbon-like in flavour. I could've brewed something normal, but I couldn't let this opportunity go to waste!

Sour Mash Ale
2.0kg Joe White Pilsner
~3.0kg Stout grist (soured over a month)
Mash at 65 degrees

Hops
Warrior pellets(16.4%AA) - 60 min

Boil size: 17.5L
Batch size: 12.0L
OG: 1.038
Approx IBU: 20.2

Yeast WLP005 British Ale

 

[devo]

My Czech Pilsner is on it's last legs so I will brew another 50lr batch this coming Saturday. Will be using the whitelabs 800 czech yeast instead if the usual wyeast urquell 2000 this time around.

 

[jayse]

brewed a oky today 50/50 munich II and galaxy 30 ibu tetts, everything is now full up since brewing once a week for the last 2 months. ATM trying my hardest to drain the last bit of a keg of APA to make room in the chest freezer to fit the oky in for a lager ferment, oh what a hard chore :icon_drunk: :lol:

 

[jayse]

Brewing again today, BB pale ale with galaxy hops and euro ale yeast.

 

[reviled]

So I got back from a week away and was keen to get cracking on another brew.
Usually I make a habit of giving my neighbours my spent grain for their chickens. To my surpise, I found a sealed bucket full of spent grain lying around full of spent grain from a stout I brewed... a month ago! :blink: '
Needless to say, it had soured over time, almost bourbon-like in flavour. I could've brewed something normal, but I couldn't let this opportunity go to waste!

Sour Mash Ale
2.0kg Joe White Pilsner
~3.0kg Stout grist (soured over a month)
Mash at 65 degrees

Hops
Warrior pellets(16.4%AA) - 60 min

Boil size: 17.5L
Batch size: 12.0L
OG: 1.038
Approx IBU: 20.2

Yeast WLP005 British Ale

Thats interesting mate, would be keen to hear the results!

 

[mje1980]

Balls up IPA

Broke my thermometer, forgot the brewing salts til halfway through, and lost 40g of hops as i dropped them on the garage floor. God im happy im nearly finished this brewday.


87.4% pils ( no ale at the moment )
5.8% Carared
1.9% Brown ( to make up for no ale malt )
4.9% Sugar

Newport for 60

First gold at FWH, 10 mins, and 5 mins

1.058
47 IBU
8.7 SRM
6%

Using a whitbread x coopers yeast. I made a starter with the whitbread, but it didn't fire, so i added 6 stubbies worth of coopers yeast, and it ired the next day. Don't know which one it is.

 

[Lachlan]

Brewing this Sunday

Amarillo Steam Dream (calafornia common)
55% Pils
23% Wheat
14% Amber
9% Crystal

Amarillo 30g@60min
" " 20g@20min
" " 15g@5min
" " 10g@0min

Saflager

1054
36.2 IBU
5.25%

 

[browndog]

Put this one down this morning.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Ipswich Amber Ale
Brewer: Tony Brown
Asst Brewer: Jess
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.057 SG
Estimated Color: 9.2 SRM
Estimated IBU: 37.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 87.72 %
0.40 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.02 %
0.20 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.51 %
0.10 kg Carared (20.0 SRM) Grain 1.75 %
20.00 gm Simcoe [11.90 %] (30 min) Hops 18.9 IBU
20.00 gm Amarillo [8.90 %] (15 min) Hops 9.1 IBU
20.00 gm Simcoe [11.90 %] (10 min) Hops 8.9 IBU
20.00 gm Simcoe [11.90 %] (0 min) Hops -
20.00 gm Amarillo [8.90 %] (0 min) Hops -
0.50 tsp Koppafloc (Boil 15.0 min) Misc
1 Pkgs US-56 (Safale) [Starter 200 ml] Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.70 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 14.88 L of water at 74.7 C 64.0 C

cheers

Browndog

 

[Fourstar]

1st cab off the rank for a possible 3 batch brew day. SWEET SWEET STOUT! :icon_drool2:

Crme de Stout
Sweet Stout

Type: All Grain
Date: 30/04/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.0
Taste Notes:

Ingredients
4.00 kg Pale Malt, Maris Otter (Bairds) (3.0 SRM) Grain 72.1 %
0.40 kg Roasted Barley (Joe White) (413.0 SRM) Grain 7.2 %
0.25 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 4.5 %
0.20 kg Carafa Special III (Weyermann) (470.0 SRM) Grain 3.6 %
0.20 kg Caramalt (Joe White) (17.3 SRM) Grain 3.6 %
0.50 kg Milk Sugar (Lactose) (0.0 SRM) Sugar 9.0 %
50.00 gm Goldings, East Kent [5.00%] (60 min) (First Wort Hop) Hops 31.6 IBU
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.50 tsp Baking Soda (Mash 60.0 min) Misc
2.00 tsp Chalk (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 31.6 IBU
Est Color: 36.9 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 15.00 L of water at 71.6 C 66.0 C 60 min
Mash Out Add 9.00 L of water at 97.7 C 77.0 C 10 min

 

[daemon]

Currently mashing my "Service Ale", just serviced all the cars this morning and started prepping the brew gear in between.

First brew is just using up some specialty grains that were already cracked, so it's currently a "add-as-you-go" style recipe Using BB pale as the base, and added 5% carared, 5% caraaroma with a bit of crystal and carafa II for extra colour. Need to check the hops shortly, not sure yet what I'll use.

Just tweaking another porter to brew afterwards, the brown porter I have that's just finished fermenting is already delicious.

 

[Peter Wadey]

1st cab off the rank for a possible 3 batch brew day. SWEET SWEET STOUT! :icon_drool2:

Crme de Stout
Sweet Stout

1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Ahhhh,
This is a much better beer to be attempting with WY1968 than your dry stout.

Happy brewing,
Peter

 

[Fourstar]

Ahhhh,
This is a much better beer to be attempting with WY1968 than your dry stout.
Happy brewing,
Peter

Cheers peter, the 1st Dry Stout i did with 1028 london ale was way to minerally. I am about to keg the dry stout with the ESB yeast in the next few days. Look out for its descriptor in the 'whats in the glass thread' ill let you know how it goes.
Second runnings about to go on the Cream ale, only the CAP left! About to start to prep the 1kg of polenta!

Cream Ale II
Cream Ale

Type: All Grain
Date: 28/04/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L Asst Brewer:
Boil Time: 60 min
Brewhouse Efficiency: 68.0

Ingredients
Amount Item Type % or IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 78.4 %
0.50 kg Rice, Flaked (1.0 SRM) Grain 9.8 %
0.40 kg Carafoam (Weyermann) (2.0 SRM) Grain 7.8 %
15.00 gm Cascade [5.50%] (60 min) (First Wort Hop) Hops 10.3 IBU
15.00 gm Goldings, East Kent [5.00%] (60 min) (First Wort Hop) Hops 9.4 IBU
1.00 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.20 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.9 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 19.6 IBU
Est Color: 3.2 SRM Color: Color

Mash Profile
Name Description Step Temp Step Time
Mash In Add 13.00 L of water at 70.0 C 64.0 C 75 min
Mash Out Add 9.00 L of water at 98.5 C 77.0 C 10 min

Dang i need a beer right about now! :chug:

 

[atkinsonr]

First brew in a couple of months is in the cube!

It's actually my first non-BIAB AG as well. I finally finished making a mashtun, and it worked pretty well. I measured 80.5% efficiency! Pretty happy with that.

Recipe was Ross's Nelson Sauvin Summer Ale, with the hop schedule delayed by 10mins to compensate for no-chill.
The final hop was 10mins after cubing (Which was a whopping 40g of 11.5% AA NS - sure hope it was late enough!). I'm fast no-chilling in the fridge so hopefully will get this on to some US-05 later tonight.

Cheers
Richy