What are you brewing II ?

[ozpowell]

Belgian Dubbel. Mashing in first thing tomorrow morning - HLT set on timer for 4am

Using Dingeman's pilsener and specialty malts and Dark Candi Syrups for the first time.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Belgian Dubbel
Brewer: Michael Powell
Style: Belgian Dubbel
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 39.56 L
Estimated OG: 1.067 SG
Estimated Color: 16.7 SRM
Estimated IBU: 22.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.20 kg Pilsen (Dingemans) (1.6 SRM) Grain 69.80 %
0.50 kg Munich I (Weyermann) (8.0 SRM) Grain 6.71 %
0.25 kg Aromatic Malt (Dingemans) (19.0 SRM) Grain 3.36 %
0.25 kg Caramunich II (Weyermann) (60.0 SRM) Grain 3.36 %
0.25 kg Special B (Dingemans) (150.0 SRM) Grain 3.36 %
67.00 gm Tettnang [4.00 %] (60 min) Hops 22.6 IBU
1.60 tbsp 5.2 Stabilizer (Buffer) (Mash 60.0 min) Misc
1.60 tsp Yeast Nutrient (Boil 10.0 min) Misc
0.50 kg Candi Sugar Rocks, Clear (0.5 SRM) Sugar 6.71 %
0.25 kg Belgian Candi Syrup, Dark (78.0 SRM) Sugar 3.36 %
0.25 kg Belgian Candi Syrup, Dark 2 (98.0 SRM) Sugar 3.36 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 6.45 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 17.80 L of water at 73.0 C 64.0 C
10 min Mash Out Add 14.00 L of water at 89.8 C 74.0 C


Notes:
------
- Areate with stone for 20 minutes prior to pitching.
- 1.8L Yeast Starter.

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

 

[Quintrex]

Out of interest does using dingemanns contribute a noticeable difference to using aussie pilsner? Anyone used it?

My first attempt at a Russian Imperial Stout based off a recipe I found somewhere.

RIS 1

A ProMash Recipe Report

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

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 7.40
Anticipated OG: 1.088 Plato: 21.22
Anticipated SRM: 60.3
Anticipated IBU: 97.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.8 5.53 kg. BB Pale Malt Australia 75.96 2
8.6 0.64 kg. Brown Malt Great Britain 65.04 70
4.3 0.32 kg. Weyermann Caraaroma Germany 70.93 178
3.6 0.27 kg. TF Chocolate Malt UK 68.91 477
2.9 0.21 kg. TF Amber Malt UK 69.13 51
3.6 0.27 kg. TF Roasted Barley UK 69.13 619
2.2 0.16 kg. Black Patent Malt America 56.73 525

Potential represented as % Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.40 g. Green Bullet Pellet 13.00 21.6 90 min.
10.00 g. Millenium Pellet 14.40 23.0 90 min.
20.00 g. Centennial Whole 10.50 30.5 90 min.
25.00 g. Santiam Pellet 3.91 7.2 30 min.
20.00 g. Pacific Gem Pellet 15.70 15.3 20 min.
30.00 g. Cascade Whole 5.75 0.0 Dry Hop


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Tsp Yeast Nutrient Other 10 Min.(boil)
0.50 Tsp Koppafloc Fining 10 Min.(boil)
0.50 Tsp Calcium Sulfate Other 0 Days(boil)
0.50 Tsp Calcium Chloride Other 0 Days(boil)


Yeast
-----
Rogue Pacman Yeastcake



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

50-62-70

 

[reviled]

Knocking up this Doppelbock recipe - doing a 10 litre kit starter to make sure ive got enough healthy yeasties to avoid a let down...

Its my sons 1st birthday next week - I was drinking Monteiths Doppelbock in the delivery room so was thinking ill brew a proper Doppelbock in memory of that horrible yet amazing day Surely anyone who has been through it knows what I mean by that :lol:

5.25kg Munich
910g Pilsner
210g Cara-Aroma
140g Melanoidin
140g Cara-Red
140g Cara-Amber
140g Cara-Munich III
70g Carafa Special III

Wyeast Munich Lager

I still havnt worked out hopping schedule yet, does anyone know what sort of BU:GU ratio I should be looking at for this kind of beer?

 

[THE DRUNK ARAB]

Knocking up this Doppelbock recipe - doing a 10 litre kit starter to make sure ive got enough healthy yeasties to avoid a let down...

Its my sons 1st birthday next week - I was drinking Monteiths Doppelbock in the delivery room so was thinking ill brew a proper Doppelbock in memory of that horrible yet amazing day Surely anyone who has been through it knows what I mean by that :lol:

5.25kg Munich
910g Pilsner
210g Cara-Aroma
140g Melanoidin
140g Cara-Red
140g Cara-Amber
140g Cara-Munich III
70g Carafa Special III

Wyeast Munich Lager

I still havnt worked out hopping schedule yet, does anyone know what sort of BU:GU ratio I should be looking at for this kind of beer?

What is the planned OG reviled?

 

[reviled]

What is the planned OG reviled?

Gunning for between 1075 and 1081, probably the lower...

Edit : was thinking maybe 35 ibus?

 

[THE DRUNK ARAB]

Gunning for between 1075 and 1081, probably the lower...

Edit : was thinking maybe 35 ibus?

25 to 30 IBU's tops added as bittering hops and nothing else. And use something noble (Hallertau, Hersbrucker, Tettnanger or even Northern Brewer etc.). You want the malt to shine in this style of beer and the hops play a minimal role.

Looking at your grainbill I reckon youn have too many Cara malts in the grist. Use Munich, melanoidin, some pils and some Carafa for colour. That should allow for the malt to come through without being muddled with all those crystal additions.

That would be my take on it anyway reviled. Here is my last dopplebock recipe:

Doomed Dopplebock

46% Weyermann Munich I
35.7% Weyermann Munich II
15.3% BB Galaxy Pale Malt
2.8% Weyermann Melanoidin
30g German Northern Brewer
WL 833 slurry

OG 1084
IBU 27.5
EBC 33

 

[mje1980]

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

Hey steve, let us know how it goes.

 

[reviled]

25 to 30 IBU's tops added as bittering hops and nothing else. And use something noble (Hallertau, Hersbrucker, Tettnanger or even Northern Brewer etc.). You want the malt to shine in this style of beer and the hops play a minimal role.

Looking at your grainbill I reckon youn have too many Cara malts in the grist. Use Munich, melanoidin, some pils and some Carafa for colour. That should allow for the malt to come through without being muddled with all those crystal additions.

That would be my take on it anyway reviled. Here is my last dopplebock recipe:

Doomed Dopplebock

46% Weyermann Munich I
35.7% Weyermann Munich II
15.3% BB Galaxy Pale Malt
2.8% Weyermann Melanoidin
30g German Northern Brewer
WL 833 slurry

OG 1084
IBU 27.5
EBC 33

Wow man those are some low IBU's, the beer wasnt too sweet at all? I decided on the crystal %'s after reading Designing Great Beers, the Pils is only in there to help the Melanoidin convert, was originally going with 2% cara-aroma but ive really taken a shine to it lately so upped it to 3%... Would be good if I could get ahold of some Munich II id definately be keen for that!

I was also considering a 20 min hop addition of Hallertau, just a small one for a bit of flavour say 15-20gms cos ive never been too fond of beers with no hop flavour at all personally...

 

[Bribie G]

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?

The first time I drank Boddies was when I went to visit my Cousin in Manchester. At that time you could only get it locally because that was before Whitbreads took it over. I'd been on Brains of Cardiff for years and Welsh Ales weren't highly hopped, so maybe it just tasted bitter at the time. I must admit it tasted quite mild when I had a few pints in 2003 in Hexham Northumberland of all places but it no longer tasted like the old stuff we used to drink. Of course my tastebuds could have been cauterised by Melbourne Bitter by then :lol:

I'm bottling my Camerons of Hartlepool Strongarm tribute today, if it turns out DB worthy I'll post it up next week and put a photo in the Whats in the glass as well, shaping up very nicely. I'm going draught style, low carb, (edit: low carbonation you've got to be careful what you type nowadays, sheesh) and it's been gelatined and polyclared so won't take long :icon_cheers:

 

[reviled]

Just picked up a Coopers lager kit from the supermarket for my Doppelbock starter... There was something not quite right about the whole thing!

I feel so.. so dirty lol

 

[Bribie G]

Whenever I do anything like that I always have a few beers first to get the beer goggles going but I do feel dirty the next day :unsure:

Anyway back on topic:

Battle of the yeasts
​

As I mentioned on another thread I'm looking for a replacement for my Partial lawnmower Bribie Bitter as I've finally cut my ties with partials - however look out winter as I'll be doing a Coopers Stout Toucan headbanger again for sure h34r: - and about 10 days ago I put down an Old style Carlton Draught, aiming for the style they put out from the old Bulimba Brewery in Bris. Very pale and quite bitter compared to the XXXX of the day.

I'm just mashing no.2 with identical recipe and will hoist me bag shortly.

Brew no. 1
Cool ferment with W 34/70 lager yeast, lager for 10 days like Fosters do (how can they afford to spend sooo much time on it?).

Brew no. 2
I became interested in looking for an Aussie Lager yeast and discovered Mauri Lager Yeast, couldn't get any but there is evidence that it's the yeast of Morgans Lager Yeast, so obtained some. Very interesting specs (also confirmed by Grant Sampson in an email to another AHB member):

PRODUCT
Selected Pure Active Dry Brewing Yeast
STRAIN
Y497
Origin - AB Mauri Culture Collection - Sydney,
Australia
TYPE
Saccharomyces cerevisiae
Bottom Fermenting Lager Brewing Yeast
FERMENTATION CHARACTERISTICS
RATE OF FERMENTATION
When temperatures are maintained above 20C
(68F) the fermentation of normal worts is complete
within 5 days. When the temperature is below 20C
(68F) the rate of fermentation proceeds in a more
controlled fashion and at a reduced rate. The strain
has low oxygen requirements through fermentation.
TEMPERATURE RANGE
Desirable flavour characters result from ambient
fermentations with this strain through the 15-30C
(59-86F) temperature range.
LAGERING
Final gravity loss may be achieved through lagering
down to 10C (50F).
DEGREE OF ATTENUATION
Sweet wort OG 1040-1045 is fermented normally to
low final gravity.
YEAST HEAD FORMATION
This lager strain forms no yeast head throughout
fermentation.
FINAL CLARITY
This general brewing strain has very good natural
setting properties and results in a green beer of
good clarity and compacted yeast deposit.
USING DRIED BREWERS YEAST
Reconstituting 25 to 50g of Mauribrew dried yeast
per 100 litres of wort will achieve 5 to 10 x 106
viable cells per ml of wort.
w Rehydrate the yeast by slowly sprinkling it into 5
to 10 times its weight of clean water between 37
to 40C (98 to 104F).
w Allow to stand for 15 minutes then adjust the
temperature of the rehydrated yeast to within 5C
(41F) of the wort to be inoculated by adding wort
to the yeast and water solution. Never subject the
yeast to temperature shock. For best results the
wort should be 15C (59F) or higher.
w Add this rehydrated yeast to the wort to initiate
fermentation and aerate.
w Use the rehydrated yeast within 30 minutes of
rehydration.

The idea of fermenting a lager at ale temperatures then cold crashing for a while sounds intriguing, so what I'm going to do is pitch this yeast, run it at 20 and arrange to bottle brew 1 and brew 2 on the same day. I'll take bottles of each to the next BABBs meeting and collar a few volunteers.

Simple recipe:

4kg BB Pilsener
60g Carared
500g rice
5.2 stabiliser

20g Superpride 90min
whirlfloc
500g inverted white sugar

Polyclar

 

[THE DRUNK ARAB]

Brewed a Pils yesterday and the plan was to do a double decoction. Unfortunately I pulled too much grain and not enough liquid for the second step to reach the mashout temperature so I had to pull another portion of the mash and boil it to get to mashout. It was a longer process than expected but lets hope it was worth it.

5kg Weyermann Pils
31g Northern Brewer 6.7%(60 min)
25g Czech Saaz 3.6%(40 min)
30g Czech Saaz 3.6%(20 min)
Wyeast 2000 (Budvar)

OG 1050
IBU 40
EBC Who knows after all that boiling but hopefully around 10-12.

C&B
TDA

 

[Screwtop]

Clone of Samuel Smiths Old Brewery Bitter

Mashed in at 7am this morning

45.00 L
OG: 1.037
FG: 1.009
IBU: 30.8 IBU
Boil 90 Minutes

90% Pale Malt, Maris Otter
10% Crystal
Goldings, East Kent 17 IBU 90 min
Fuggle 15 IBU 90 min
Nottingham Danstar Yeast-Ale


Mash
10 min Protein Rest 52.0 C
60 min Saccrification 67.0 C
10 min Mash Out 76.0 C


2 litres of unhopped wort boiled in a saucepan on the stove for reduction to 500ml of syrup. Added back to boil for colour and toffee flavour/aroma

 

[NickB]

Just mashing out atm on a Simcoe Blonde


5kg BB Ale

20g Simcoe FWH
50g Simcoe Flameout

US-05


Will be in my glass in less than two weeks... Can't wait

How's your new rig going Screwy? Coming down for my brew day on the 17th?

Cheers

 

[Screwtop]

Just mashing out atm on a Simcoe Blonde


5kg BB Ale

20g Simcoe FWH
50g Simcoe Flameout

US-05


Will be in my glass in less than two weeks... Can't wait

How's your new rig going Screwy? Coming down for my brew day on the 17th?

Cheers

Long time since I had a pissup in your town, about 1985 I think. Would love to Nick but not the right day for me, other stuff on.

Cheers,

Screwy

 

[Bribie G]

Screwy Pleeeeese don't use Notto for this beer, if you haven't already pitched. S-04 would be better or (for future brews) Wyeast Ringwood - an East Yorkshire Yeast or, if it ever comes back, again Wyeast 1469

I cut my beer glands on Sam Smiths over thirty years ago in Newcastle, which was a real ale desert and Old Brewery Bitter was a shining oasis. Not the Notto not the Notto ........... :unsure:

 

[winkle]

Well provided my care package from Craftbrewer arrives I'm stouting tomorrow. B)

Choc-oat-late Express Stout
Oatmeal Stout

Type: All Grain
Batch Size: 20.00 L
Boil Size: 23.93 L
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.30 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 79.63 %
0.40 kg Chocolate Malt (450.0 SRM) Grain 7.41 %
0.30 kg Oats, Flaked (1.0 SRM) Grain 5.56 %
0.20 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.70 %
0.20 kg Roasted Barley (300.0 SRM) Grain 3.70 %
30.00 gm Target [11.00 %] (60 min) Hops 34.7 IBU
20.00 oz Expresso coffee (Primary 5.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.92 %
Bitterness: 38.0 IBU Calories: 557 cal/l
Est Color: 38.8 SRM

Mash temp 70 C
Batch sparge
Yeast - Windsor or Nottingham

There is a serious requirement for dark beers in ma fridge!
Probably followed by a CAP or a Suma Ale on the weekend.

 

[browndog]

Up at 6am tomorrow to mash in an English IPA. One of my last frivolous brew sessions before I get serious for the big BABBs comp.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: BD's English IPA
Brewer: Tony Brown
Asst Brewer: Jess
Style: English IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.069 SG
Estimated Color: 9.4 SRM
Estimated IBU: 55.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 90.91 %
0.20 kg Amber Malt (22.0 SRM) Grain 3.03 %
0.20 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.03 %
0.20 kg Munich Malt - 20L (20.0 SRM) Grain 3.03 %
20.00 gm Challenger [7.90 %] (Dry Hop 3 days) Hops -
50.00 gm Challenger [7.90 %] (60 min) Hops 37.6 IBU
40.00 gm Fuggles [5.70 %] (15 min) Hops 10.8 IBU
40.00 gm Goldings, East Kent Pellets [5.10 %] (10 Hops 7.0 IBU
20.00 gm Fuggles [5.70 %] (0 min) (Aroma Hop-SteepHops -
20.00 gm Fuggles [5.70 %] (Dry Hop 3 days) Hops -
20.00 gm Challenger [7.90 %] (0 min) (Aroma Hop-StHops -
20.00 gm Goldings, East Kent Pellets [5.10 %] (DryHops -
30.00 gm Goldings, East Kent Pellets [5.10 %] (0 mHops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.60 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 17.23 L of water at 76.7 C 65.6 C



cheers

Browndog

 

[drsmurto]

Had a relaxing brewday today. Got to love a flex day!

So belted out a double batch of the golden ale - 1st one this year

Decided since i had all day to try fly sparging.... let the sparge water dribble down the side of the tun as i drained, seemed to work well. Did a concentrated 30L batch and then topped up to 40L post boil. Hit all targets so pretty happy with that!

Had an american ale II yeast cake so will see how that goes instead of US05

Also managed to bake a loaf of sourdough.

 

[Katherine]

Had a relaxing brewday today. Got to love a flex day!

So belted out a double batch of the golden ale - 1st one this year

Decided since i had all day to try fly sparging.... let the sparge water dribble down the side of the tun as i drained, seemed to work well. Did a concentrated 30L batch and then topped up to 40L post boil. Hit all targets so pretty happy with that!

Had an american ale II yeast cake so will see how that goes instead of US05

Also managed to bake a loaf of sourdough.

how did that go for you... what's the texture of the sourdough like? are you using a water spray?

mmmm imagine a golden ale sour dough! :super: