What are you brewing II ?

[warra48]

That's it.

I'm done with ever attempting to brew another lager.
Last year I tried to brew a Mrzen. It wouldn't attenuate below 1.020, in spite of a large starter. It was full of diacetyl. Horrible.

I bottled a BoPils two weeks ago. Produced a beautiful clear wort, pitched the slurry from a 5 litre built up starter of WY2001. Fermented at 9.5C, and did the obligatory diacetyl rest after about 10 days. Fermented from 1.059 to 1.013, so that's reasonable. Lagered for 1 month a 2C. At least it's reasonably clean, and the Saaz hops come through nicely. Once again, it has hints of diacetyl.

I think I prefer ales. I only want to drink a Pils on a rare occasion, and I can buy the local Wicked Elf product from the Little Brewing Company.
It's just not worth the hassle. Life's too short for lagers. Takes up too much fermenting fridge space for too long, for too little return.

 

[flattop]

Brewing my 2nd Dr Smurto's GA, this time i substituted Nelson for Amarillo for the 60m bittering addition, shouldn't make too much difference as the AA rating was similar.
The first version was bottled today after i mashed the 2nd version and set it to boil.
I left the cube tap open when i was draining the urn and lost a good half litre on the floor. What a waste of good beer!
The other problem was my racking cane lost the end bit in a bottle, it's the second time that's happened.

The trub of Us-05 i harvested was huge, probably 500mls +.
I will let it settle overnight and pitch some on the 2nd brew tomorrow.

 

[Cocko]

First attempt at a Murrays Sassy blonde clone:



View attachment 26758





Cheers to Fourstar!

 

[Fourstar]

First attempt at a Murrays Sassy blonde clone:
Cheers to Fourstar!

NP! Mate thats allot of crystal there! 18%~

What happened to the standard munich? did you get confused or adjust the recipe??!?!

OG 1.048 - 1.050
SRM of 8-9
Maris Otter 64%
Ale Malt 19%
Munich 8%
Carahell (15Lov~ light crystal) 4%
Caramunich II (Typical 60lov medium crystal) 5%

Hopping all syrian
18 IBU (60 min boil)
6 IBU (5-10 min boil)
1.5g L at whirlpool or flamout?!?!?!


Well im brining my CAp to the boil now.... mmmmm so corny!


CAP II
Classic American Pilsner

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


Ingredients

Amount Item Type % or IBU
4.50 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 81.8 %
1.00 kg Corn, Flaked (1.3 SRM) Grain 18.2 %
20.00 gm B Saaz - Motueka [7.10%] (60 min) (First Wort Hop) Hops 17.5 IBU
20.00 gm Pearle [6.00%] (20 min) Hops 8.1 IBU
10.00 gm Hallertauer [4.80%] (60 min) (First Wort Hop) Hops 5.9 IBU
20.00 gm B Saaz - Motueka [7.10%] (5 min) Hops 3.2 IBU
1.00 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 tsp Epsom Salt (MgSO4) (Mash 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager



Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 34.7 IBU
Est Color: 3.3 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 15.00 L of water at 69.8 C 64.0 C 90 min
Mash Out Add 10.00 L of water at 93.8 C 75.0 C 10 min

 

[Cocko]

NP! Mate thats allot of crystal there! 18%~

What happened to the standard munich? did you get confused or adjust the recipe??!?!

Confusion and rushed! Got word my yeast was instock and just threw together the grain bill! Missed the munich.. Hmmm..

It is what it is - It will be brewed and adjustments made next attempt!

Nice looking hops schedule there!

Do you brew outside? At night? Don't you get bug issues?

Cheers!

 

[Fourstar]

Confusion and rushed! Got word my yeast was instock and just threw together the grain bill! Missed the munich.. Hmmm..
It is what it is - It will be brewed and adjustments made next attempt!
Nice looking hops schedule there!
Do you brew outside? At night? Don't you get bug issues?
Cheers!

hehe, fair enough mate, it might be sweet/cloying, if it is, dont blame me! :lol:


Yeah i got the B Saaz today from Ross, went to the post office and picked them up thismorning.

Yeah i brew outside, no bugs annoying me, besides the sound of collingwood station!

About to put it into the cube, over and out!

 

[Barry]

I am waiting to sparge an oatmeal stout and Aussie dark ale.

 

[Peter Wadey]

I am waiting to sparge an oatmeal stout and Aussie dark ale.

We're doing it again.
Mashed an Oatmeal Stout last w/end.
June taste-off?

Oh, mashed a little ESB last Monday too

Pete

 

[Barry]

Pete! I aim to brew an ESB next weekend. Will bottle/keg a bitter this week for the yeast (Essex). We must be on the same brewer astral plane. Did you toast your oats? I toasted mind and the flavour might be too toasty?! We shall see at our future taste off.

 

[AndrewQLD]

Double brew day today.

Coopers Sparkling Ale Clone

4.30 kg Pale Malt, Ale (Barrett Burston) 92.67 %
0.24 kg Wheat Malt (Barrett Burston) 5.17 %
0.10 kg Crystal Dark Bairds (240.0 EBC) 2.16 %
39.00 gm Pride of Ringwood [8.30 %] 35.3 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min)
1.00 tsp Yeast Nutrient (Boil 10.0 min)
2.00 gm Calcium Chloride (Mash 60.0 min)
2.00 gm Epsom Salt (MgSO4) (Mash 60.0 min)
2.50 gm Gypsum (Calcium Sulfate) (Mash 60.0 min)
1 Pkgs Coopers pale Ale Cultured [Starter 1000 mlYeast-Ale


Coopers Dark Ale Clone

3.20 kg Pale Malt, Ale (Barrett Burston) (4.0 EBC) 82.05 %
0.20 kg Wheat Malt (Barrett Burston) (2.4 EBC) 5.13 %
0.15 kg Carafa Special III (Weyermann) (1300.0 3.85 %
0.15 kg Chocolate Malt Bairds (1100.0 EBC) 3.85 %
32.00 gm Pride of Ringwood [8.30 %] (60 min) 30.4 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.00 gm Baking Soda (Mash 60.0 min) Misc
0.20 kg Cane (Beet) Sugar (0.0 EBC) Sugar 5.13 %
1 Pkgs Coopers pale Ale Cultured [Starter


Both will be using the yeast cake from my CPA.

Andrew

 

[kenlock]

Recipe: Gold Inn Ale
Brewer: Ken
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 26.63 L
Estimated OG: 1.048 SG
Estimated Color: 3.5 SRM
Estimated IBU: 34.1 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsner (2 Row) UK (1.0 SRM) Grain 81.30 %
0.67 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 13.62 %
0.25 kg Munich Malt (9.0 SRM) Grain 5.08 %
17.36 gm Cascade [5.50 %] (60 min) Hops 12.2 IBU
17.36 gm Amarillo Gold [8.50 %] (15 min) Hops 9.4 IBU
17.36 gm Amarillo Gold [8.50 %] (10 min) Hops 6.9 IBU
26.03 gm Amarillo Gold [8.50 %] (5 min) Hops 5.7 IBU
17.39 gm Amarillo Gold [8.50 %] (0 min) Hops -
1.06 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.92 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 12.84 L of water at 74.0 C 65.0 C


I think I've got enough Amarillo in there

 

[DiscoStu]

Just mashing my first go at an Oat Stout

Recipe: AG09 - Oat Stout
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.056 SG
Estimated Color: 83.8 EBC
Estimated IBU: 37.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.90 kg Pale Malt, Traditional Ale (Joe White) (4.Grain 70.91 %
0.60 kg Uncle Tobys Quick Oats (2.0 EBC) Grain 10.91 %
0.40 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 7.27 %
0.35 kg Crystal, Light (Joe White) (141.8 EBC) Grain 6.36 %
0.25 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 4.55 %
35.00 gm Target [9.00 %] (60 min) Hops 32.0 IBU
20.00 gm Goldings, East Kent [5.10 %] (15 min) Hops 5.1 IBU
1.00 tsp Chalk (Mash 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) [Starter 500ml] Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.50 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.35 L of water at 74.7 C 68.0 C

 

[Maple]

Bella Vanilla - Robust Porter

A ProMash Recipe Report

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

Batch Size (L): 42.00 Wort Size (L): 42.00
Total Grain (kg): 10.22
Anticipated OG: 1.057 Plato: 14.07
Anticipated SRM: 25.5
Anticipated IBU: 30.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 49.41 L
Pre-Boil Gravity: 1.049 SG 12.05 Plato



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.3 8.00 kg. JWM Traditional Ale Malt Australia 1.038 3
11.7 1.20 kg. Weyermann Munich I Germany 1.038 8
4.4 0.45 kg. JWM Caramalt Australia 1.036 28
3.3 0.34 kg. JWM Chocolate Malt Australia 1.032 381
2.2 0.23 kg. Black Malt Belgium 1.030 600

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Goldings - E.K. Pellet 5.10 30.8 60 min.

Adding a Vanilla Bean 10 minutes from flame-out. Yeast will be the WY1098 Vanilla extract to taste post ferment.

 

[Chad]

Doing a standard Weizen recipe today, but am splitting the fermentent into two with Weihenstephan Weizen #3068 and the other with American Wheat Ale #1010.

Tomorrow will be an Oktoberfest;

Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.70 L
Estimated OG: 1.053 SG
Estimated Color: 9.6 SRM
Estimated IBU: 25.1 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.91 kg Pilsner, Galaxy (Barrett Burston) (2.0 SRMGrain 38.46 %
1.53 kg Munich I, Light (Weyermann) (8.0 SRM) Grain 30.77 %
1.14 kg Vienna Malt (Weyermann) (4.0 SRM) Grain 23.08 %
0.38 kg Caramunich II, Medium (Weyermann) (60.0 SRGrain 7.69 %
38.00 gm Hallertauer [5.70 %] (60 min) Hops 22.9 IBU
6.00 gm Hallertauer [5.70 %] (20 min) Hops 2.2 IBU
0.50 gm Isinglass (Powder) (Secondary 7.0 days) Misc
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.50 gm Chalk (Mash 60.0 min) Misc
5.00 gm 5.2 Stabiliser (Mash 0.0 min) Misc
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 4.96 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
15 min Protein Rest Add 9.33 L of water at 55.6 C 50.0 C
60 min Saccrification Add 8.29 L of water at 87.6 C 66.0 C

 

[Jye]

American Wheat Ale #1010 Im looking forward to trying that one.

 

[A3k]

Tomorrow will be an Oktoberfest;

Nice work, Your Recipe is almost identical to the Oktoberfest i did yesterday. Mine from brewing classic styles, but i increased the size to get some bottles out of it.
The hop screen got blocked (think cos i forgot whirlfloc), so i had to scoop it into the nochill cube trub and all. It's on the yeast now, hope no infection due to heat loss before the cube (tasted good today).

Recipe: Oktoberfest
Brewer: Al
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 32.44 L
Estimated OG: 1.055 SG
Estimated Color: 10.3 SRM
Estimated IBU: 24.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.40 kg Pilsner (Weyermann) (1.7 SRM) Grain 37.08 %
2.00 kg Munich II (Weyermann) (8.5 SRM) Grain 30.90 %
1.56 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 24.06 %
0.52 kg Caramunich I (Weyermann) (51.0 SRM) Grain 7.96 %
33.00 gm Hallertauer, New Zealand [5.60 %] (60 minHops 21.2 IBU
16.00 gm Hallertauer, New Zealand [5.60 %] (20 minHops 3.5 IBU
1 Pkgs Oktoberfest Lager (Wyeast Labs #2633) Yeast-Lager (Yeast cake from the Helles below)


--------------------------------------------------------------------------------
--------------------------------------------------------------------------------

Just Racked this Helles into the secondary. Put the above oktoberfest on the yeast cake of this.
This tastes pretty good, but i'm sure it'll improve a lot after some lagering.

Recipe: Munich Helles
Brewer: Al
Asst Brewer:
Style: Munich Helles
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 38.82 L
Estimated OG: 1.049 SG
Estimated Color: 4.5 SRM
Estimated IBU: 16.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 85.93 %
0.39 kg Munich I (Weyermann) (7.1 SRM) Grain 6.69 %
0.30 kg Acidulated (Weyermann) (1.8 SRM) Grain 5.16 %
0.13 kg Melanoidin (Weyermann) (30.0 SRM) Grain 2.22 %
26.00 gm Hallertauer [5.60 %] (60 min) Hops 16.7 IBU
1 Pkgs Oktoberfest Lager (Wyeast Labs #2633) Yeast-Lager

 

[Chad]

Yeah, I've been using a different recipe the last few years, and thought I would try something different this year. It is pretty much JZ's recipe.

 

[Steve]

Boddingtons Bitter clone

Double batch

9kg BB Ale
500gms Light crystal
56gms Black patent (roasted malt)
200gms white sugar

50gms Fuggles @ 60
20gms EKG @ 60
15gms Perle @ 15 + whirlfloc

Mashing at 66

One fermenter WLP002 British ale and the other Wyeast 1335 British Ale.

Cheers
Steve

 

[Bribie G]

I always remember Boddingtons as being a lager coloured bitter that became a 'cult' drink amongst younger drinkers who liked the colour but couldn't stand the bland pom lagers of the day and prompted some other breweries such as Stones (a Bass subsidiary) and Theakston (Yorkshire) to lighten their brews as well.

I notice that it's gone a lot darker in the last 20 years but If I were making it I'd go for maybe 300 light crystal and just leave it at that.

Should still turn out a tasty drop, maybe more like a Thwaites. I've just done a double batch of a Camerons of Hartlepool Strongarm tribute which has 250 dark xtal and 100 Carafa t3 and that's definitely a copper colour. :icon_cheers:

FWIW Dennis Wheeler in his Brew Your Own UK Bitters suggests: 23 L

3220 pale malt
200 xtal (the poms seem to use medium for everything)
100 white sugar

39 whitbread goldings 90 min
13 fuggles 10 min

He comes out with 30 IBU, again I remember Boddys was quite bitter but like many UK bitters probably been toned down over the years. <_< Your hop additions should give a healthy bitterness more like the original.

Cheers

 

[Steve]

I always remember Boddingtons as being a lager coloured bitter that became a 'cult' drink amongst younger drinkers who liked the colour but couldn't stand the bland pom lagers of the day and prompted some other breweries such as Stones (a Bass subsidiary) and Theakston (Yorkshire) to lighten their brews as well.

I notice that it's gone a lot darker in the last 20 years but If I were making it I'd go for maybe 300 light crystal and just leave it at that.

Should still turn out a tasty drop, maybe more like a Thwaites. I've just done a double batch of a Camerons of Hartlepool Strongarm tribute which has 250 dark xtal and 100 Carafa t3 and that's definitely a copper colour. :icon_cheers:

FWIW Dennis Wheeler in his Brew Your Own UK Bitters suggests: 23 L

3220 pale malt
200 xtal (the poms seem to use medium for everything)
100 white sugar

39 whitbread goldings 90 min
13 fuggles 10 min

He comes out with 30 IBU, again I remember Boddys was quite bitter but like many UK bitters probably been toned down over the years. <_< Your hop additions should give a healthy bitterness more like the original.

Cheers

I grew up drinking Boddies. Loved it. I borrowed Graham Wheelers book yesterday from Sammy and that has Boddies in it. Ive never heard of the whitbread goldings so using an old Boddies recipe that I did years ago and tweaking it. Im doing it to 20 IBU as Wyeast have boddies listed under cream ale and they mention it rarely is any higher than 25 IBUs. I cant remember Boddies as bitter at all.
Cheers
Steve

P.S. Bribie when are you going to be putting some of your northern english recipes in the database?