What are you brewing II ?

[therook]

don't use all of the hallertau rookie, think of ze germans h34r:




What malt are you going to use? The couple of times i've no chilled a lager i've got away with it most times without dms, however when I used the joe white pilsner malt it was noticeable.
Spose if you still want to no-chill maybe just extend your boil to 90 mins, to get rid of the precursor to dms.

Q

Q

I'm using Galaxy Malt and always do 90 minutes boils except for my wheaties.The hops are NZ Hallertau so the German stuff is safe

Rook

 

[fraser_john]

Wrapt, hit the pre-boil specs spot on! Its in the kettle as I type.

Filbay Common

A ProMash Brewing Session - Recipe Details Report

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

07-B Amber Hybrid Beer, California Common Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 4.69
Anticipated OG: 1.054 Plato: 13.29
Anticipated SRM: 12.0
Anticipated IBU: 37.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 12.00 Percent Per Hour
Pre-Boil Wort Size: 25.00 L
Pre-Boil Gravity: 1.047 SG 11.76 Plato

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: Fine Grind Dry Basis.

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
-----------------------------------------------------------------------------
78.1 3.67 kg. JWM Traditional Ale Malt Australia 1.038 3
5.2 0.24 kg. Weyermann Caramunich II Germany 1.035 63
10.4 0.49 kg. Weyermann Munich I Germany 1.038 8
5.2 0.24 kg. Weyermann Pale Wheat Germany 1.038 2
1.0 0.05 kg. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
24.44 g. Northern Brewer Pellet 9.00 32.3 60 min.
9.78 g. Northern Brewer Pellet 9.00 4.3 20 min.
4.89 g. Northern Brewer Pellet 9.00 1.1 1 min.


Yeast
-----

WYeast 2112 California Lager


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

Mash Type: Multi Step

Grain kg: 4.69
Water Qts: 13.41 - Before Additional Infusions
Water L: 12.69 - Before Additional Infusions

L Water Per kg Grain: 2.70 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 0 Time: 0
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 152 Time: 70
Mash-out Rest Temp : 172 Time: 30
Sparge Temp : 170 Time: 30


Total Mash Volume L: 15.82 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 

[yardy]

the #1 son and I just weighed out the grain for this one tomorrow B)

Choc Wheat

2.400 Pilsner Malt
2.400 Wheat Malt
0.100 Choc Wheat

Mash @ 67*C

Northern Brewer and Perle to 16 IBU with maybe a little orange peel chucked in @ 5 min.

Danstar Munich @ 17*C

cheers

 

[Fourstar]

Well, about to help/watch my hosuemate mash in his maiden beer. His 1stg batch i was holding his hand. This one i will only cut in if he is going todo something detrimental to his beer. May the brewing gods have mercy on his soul. :icon_chickcheers:

Robs Beer II
Blonde Ale

Type: All Grain
Date: 25/05/2009
Batch Size: 23.00 L
Brewer: Rob
Boil Size: 30.90 L Asst Brewer: Braden
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.0


Ingredients
Amount Item Type % or IBU
4.50 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 85.7 %
0.50 kg Munich I (Weyermann) (7.1 SRM) Grain 9.5 %
0.25 kg Carafoam (Weyermann) (2.0 SRM) Grain 4.8 %
30.00 gm Northern Brewer [6.20%] (60 min) (First Wort Hop) Hops 23.2 IBU
20.00 gm Northern Brewer [6.20%] (30 min) Hops 10.8 IBU
1.00 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
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: 34.0 IBU
Est Color: 4.0 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 14.19 L of water at 71.0 C 65.0 C 75 min
Mash Out Add 8.51 L of water at 95.8 C 75.6 C 10 min

 

[Screwtop]

Tomorrow if the freeloaders piss off, otherwise Tue

Screwy's House ESB
Brewlength:45.00 L
OG: 1.062 SG
FG: 1.015 SG
IBU: 40
Boil Time: 90 Minutes

Pale Malt, Maris Otter 90.00 %
Melanoiden 2.00 %
Crystal Light 3.00 %
Crystal Dark 3.00 %
Brown Malt 2.00 %

Challenger Bittering 60 min Hops 31 IBU
Goldings, East Kent 30 min Hops 9 IBU
Goldings, East Kent Steep Hops 20 min @ 80C

20g Nottingham (Danstar #-) Yeast-Ale

Styrian Goldings (Dry Hop) 14 days


60 min Single Infusion Saccharification Rest 66.0 C

 

[Muggus]

Created something diabolically big for the NSW July Caseswap.

Jake The Muss Imperial Pilsner

5.0kg Joe White Pilsner
2.0kg Joe White Munich
0.5kg Weyermann Carapils
1.0kg Raw Sugar

Mash at 65 degrees for 90 minutes

Hop mix 9.2%AA (D Saaz pellets NZ Crop '08 (AA 5.4%), Hallertau Aroma Flowers NZ - Crop '08 (AA 6.6%), Motueka (B Saaz) pellets NZ Crop '08 (AA 7.1%), Pacific Hallertau flowers NZ - Crop '07 (AA 5.3%), Southern Cross pellets 90gm NZ - Crop '08 (AA 14.8%), Rakau Pellets NZ - Crop '08 (AA 11.5%), Pacific Gem flowers NZ - Crop '05 (AA 13.7%))

49g Mix - Mash
49g Mix - FWH
49g Mix - 30 min
49g Mix - 15 min
49g Mix - 5 min
49g Mix - 0 min(dry)
49g Mix - 14 days(secondary dry)

Yeast S-23 (2L starter)

Boil volume 26.5L
Volume Collected 18L
Batch Size 24L
OG: 1.090
Approx IBU: 98.3-123.3 (mix of flowers and pellets, CBF doing it individually )

 

[yardy]

the #1 son and I just weighed out the grain for this one tomorrow B)

Choc Wheat

2.400 Pilsner Malt
2.400 Wheat Malt
0.100 Choc Wheat

Mash @ 67*C

Northern Brewer and Perle to 16 IBU with maybe a little orange peel chucked in @ 5 min.

Danstar Munich @ 17*C

cheers

didn't exactly go to plan with this one, mash ended up at 64*C instead of 68*C, threw in the 20gm of zested orange peel @ 5min as well, the boil smelt great though, hope the lower mash temp doesn't affect it too much.

Yard

 

[Bizier]

3.50 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 87.50 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6.25 %
0.15 kg Chocolate Malt - Pale (800.0 EBC) Grain 3.75 %
0.10 kg Brown Malt (128.1 EBC) Grain 2.50 %
25.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 14.5 IBU
Ringwood Yeast

I torturously did this last night, and I am currently boiling top up water as the gravity is much higher than I expected. It nearly weighed in at 1.050.

I might use this yeast for my swap beer whatever that will be...

 

[Phoney]

Ill be making this as soon as I get home tonight

(Extract Hefeweizen clone)

3kg Coopers Wheat Extract
500g Carapils
25g tettnang @ 60mins
500g dex
3068 yeast

batch: 22L
IBU: 12
ABV: 5%

 

[reviled]

Brewed my old ale and pitched some 1469 into it on monday, eagerly awaiting it to finish so I can infect it with Brett :icon_drool2:

Also brewed this straight after - using a wort chiller again, I think it comes under American Brown?? Not really sure...

5.1kg Perle
300g Munich
180g Cara-Aroma
180g Cara-Munich
120g Cara-Amber
60g Carafa special III
60g Melanoiden

FWH : 10g Columbus 14.2%
20 : 15g Columbus
15 : 20g Columbus
10 : 10g Columbus
5 : 15g Columbus
FO : 20g Columbus
Dry : 10g Columbus, 5g US Cascade
US 05

:icon_drool2: Should hopefully be ready when I get back from QLD

 

[Ronin]

Going to give the Golden Naked Oats that Ross has a go, I haven't heard anyone use them yet.

4.80 kg Pale Malt, Maris Otter
0.40 kg Oats, Golden Naked
0.40 kg Pale Chocolate Malt
0.20 kg Black Malt

Expecting about 70EBC, 1.056 O.G., IBU to about 35 with EKG/northern brewer.

Fermenting with 1469.

 

[Ross]

Been a while since I brewed a big APA... Put this one down at the weekend for the club strong ale night...

Imperial IPA

Type: All Grain
Date: 31/05/2009
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 35.31 L Asst Brewer:
Boil Time: 90 min
Brewhouse Efficiency: 75.00

Amount Item Type % or IBU
9.50 kg Pale Malt, Maris Otter Fawcetts (5.3 EBC) Grain 88.79 %
0.50 kg Carared (43.0 EBC) Grain 4.67 %
0.10 kg Caraaroma (Weyermann) (350.7 EBC) Grain 0.93 %
25.00 gm NZ Saaz D [6.00 %] (Dry Hop 5 days) Hops -
25.00 gm Centennial [10.00 %] (Dry Hop 5 days) Hops -
180.00 gm Simcoe [12.30 %] (30 min) Hops 118.9 IBU
65.00 gm NZ Saaz D [4.40 %] (20 min) (Aroma Hop-Steep) Hops -
65.00 gm Centennial [10.00 %] (20 min) (Aroma Hop-Steep) Hops -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
2.00 tsp PH 5.2 Stabilizer (Mash 90.0 min) Misc
0.60 kg Candi Sugar, Amber (79.0 EBC) Sugar 5.61 %
4 Pkgs CraftBrewer American Ale (Safale #US-05) Yeast-Ale

Measured Original Gravity: 1.094 SG
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 10.24%
Bitterness: 118.9 IBU Calories: 919 cal/l
Est Color: 26.2

cheers Ross

 

[mckenry]

I havent brewed for a while. Not sure if I like making these double batches now that I've upsized my brewery. I think I enjoy making beer as much as drinking it. Common thought I know, but didnt think I'd miss it as much as I do. Could drink more I guess...
So, I am taking tomorrow p.m. off, Friday off then the long weekend

Anyway, another Tony's LCBA for me except I'll be using home grown Chinook at 20 mins & flameout.

Happy Long weekend!

 

[drsmurto]

I havent brewed for a while. Not sure if I like making these double batches now that I've upsized my brewery. I think I enjoy making beer as much as drinking it. Common thought I know, but didnt think I'd miss it as much as I do. Could drink more I guess...
So, I am taking tomorrow p.m. off, Friday off then the long weekend

Anyway, another Tony's LCBA for me except I'll be using home grown Chinook at 20 mins & flameout.

Happy Long weekend!

Have a simple APA on tap using fresh chinook flowers. Effin gorgeous! :icon_drool2:

 

[brettprevans]

last of my extract/partial brews is planned and ready for brewing over the next few days. this will clear out my stock of bits and peices.
Then its AG baby!!

Hunt for Brown October - Octoberfest style
lACCey burst APA - hop burst
Black Belgian Nights - chimay style strong black belgian. recipe not on db yet.

Reviled, remember to keep me posted on the old ale. it will be one of my first 5 AGs.

 

[Brewer_010]

Will be brewing this extract brew over the long weekend, paley with lots of hallertau and saaz....plus a kit coopers stout kit with a good whack of extra choc and roasted grain so I can make some hearty casseroles and stews with it over winter YUM

Shale
Brew Type: Extract
Date: 7/06/2009
Style: Australian Ale
Batch Size: 20.00 L
Boil Volume: 22.89 L Boil Time: 60 min
Equipment: My Equipment
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU

3.00 kg Pale LME (4.0 EBC) Extract 93.2 %
0.15 kg Caraamber (59.1 EBC) Grain 4.7 %
0.07 kg Caramunich Malt (110.3 EBC) Grain 2.2 %

20.00 gm Northern Brewer [7.60%] (60 min) Hops 22.7 IBU
30.00 gm Hallertauer [5.70%] (10 min) Hops 5.1 IBU
40.00 gm Saaz [4.00%] (10 min) Hops 4.8 IBU
30.00 gm Hallertauer [5.70%] (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 (1.035-1.055 SG) Measured Original Gravity:
Estimated Final Gravity: 1.010 SG (1.008-1.015 SG) Measured Final Gravity:
Estimated Color: 10.1 EBC (3.9-59.1 EBC) Color [Color]
Bitterness: 32.6 IBU (25.0-45.0 IBU) Alpha Acid Units: 1.0 AAU
Estimated Alcohol by Volume: 4.2 % (3.0-5.5 %) Actual Alcohol by Volume:
Actual Calories:

 

[Screwtop]

Got around to this today, changed the hopping schedule to test the UK style - 75% bittering from first hop addition, 25% at 15 min then a steep at 80 for 20 min

Screwy's House ESB
Brewlength:45.00 L
OG: 1.062 SG
FG: 1.015 SG
IBU: 40
Boil Time: 90 Minutes

Pale Malt, Maris Otter 90.00 %
Melanoiden 2.00 %
Crystal Light 3.00 %
Crystal Dark 3.00 %
Brown Malt 2.00 %

Challenger Bittering 90 min Hops 34 IBU
Goldings, East Kent 15 min Hops 10 IBU
Goldings, Styrian 20 min hops steeped @ 80C

20g Nottingham (Danstar #-) Yeast-Ale


60 min Single Infusion Saccharification Rest 66.0 C

 

[warra48]

Planning to brew my Twisted Gut APA again this Friday.
Will set up everything tomorrow, weigh and crush grains, weigh hops and water additions, fill HLT etc etc ready for a 6:00AM start Friday.
And I'll clear the primary fermenter by racking my Old English Ale into secondary.

American Pale Ale
Batch Size: 23.00 L
Boil Size: 29.50 L
Estimated OG: 1.050 SG
Estimated Color: 19.1 EBC
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

4150.00 gm Pale Ale (5.9 EBC) Grain 83.00 %
500.00 gm Munich (15.0 EBC) Grain 10.00 %
200.00 gm Wheat (4.0 EBC) Grain 4.00 %
50.00 gm Amber (100.0 EBC) Grain 1.00 %
50.00 gm Chocolate Malt (689.5 EBC) Grain 1.00 %
50.00 gm Crystal (220.0 EBC) Grain 1.00 %
12.00 gm Cascade [6.30 %] (60 min) (First Wort HopHops 8.9 IBU
15.00 gm Northern Brewer [6.60 %] (60 min) Hops 10.6 IBU
25.00 gm Cascade [5.50 %] (15 min) Hops 7.3 IBU
20.00 gm Northern Brewer [6.60 %] (15 min) Hops 7.0 IBU
20.00 gm Cascade [5.50 %] (0 min) Hops -
1 Pkgs American Ale (Fermentis #US-05) Yeast-Ale

Mash at 65 to 66C.

 

[yardy]

Been a while since I brewed a big APA... Put this one down at the weekend for the club strong ale night...

Imperial IPA

Type: All Grain
Date: 31/05/2009
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 35.31 L Asst Brewer:
Boil Time: 90 min
Brewhouse Efficiency: 75.00

Amount Item Type % or IBU
9.50 kg Pale Malt, Maris Otter Fawcetts (5.3 EBC) Grain 88.79 %
0.50 kg Carared (43.0 EBC) Grain 4.67 %
0.10 kg Caraaroma (Weyermann) (350.7 EBC) Grain 0.93 %
25.00 gm NZ Saaz D [6.00 %] (Dry Hop 5 days) Hops -
25.00 gm Centennial [10.00 %] (Dry Hop 5 days) Hops -
180.00 gm Simcoe [12.30 %] (30 min) Hops 118.9 IBU
65.00 gm NZ Saaz D [4.40 %] (20 min) (Aroma Hop-Steep) Hops -
65.00 gm Centennial [10.00 %] (20 min) (Aroma Hop-Steep) Hops -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
2.00 tsp PH 5.2 Stabilizer (Mash 90.0 min) Misc
0.60 kg Candi Sugar, Amber (79.0 EBC) Sugar 5.61 %
4 Pkgs CraftBrewer American Ale (Safale #US-05) Yeast-Ale

Measured Original Gravity: 1.094 SG
Est Final Gravity: 1.016
Estimated Alcohol by Vol: 10.24%
Bitterness: 118.9 IBU Calories: 919 cal/l
Est Color: 26.2

cheers Ross

gday Ross,

been doing a bit of research on Imperials lately (wouldn't mind trying JZ's Russian Imperial Stout from the podcast)

approximate i know, but how many points does the candi give in this recipe and when do you add it ?
I wouldn't use candi in a RIS but just trying to get a clue on these big beers for sugar additions.

67*C / 68*C mash even with the carared/caraaroma ?

btw mate, where's the perle and amarillo :icon_cheers:

cheers
Yard

 

[Jye]

Its not a real SMASH beer due to the sugar but close enough

Columbus SMASH IPA
American IPA


Type: All Grain
Date: 5/06/2009
Batch Size: 30.00 L
Brewer: Jye
Boil Size: 37.00 L Asst Brewer:
Boil Time: 60 min Equipment: SK Brew Hous
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.50 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 93.4 %
0.60 kg Corn Sugar (Dextrose) (0.0 SRM) Sugar 6.6 %

60.00 gm Columbus (Tomahawk) [14.00%] (30 min) Hops 46.4 IBU
60.00 gm Columbus (Tomahawk) [14.00%] (5 min) Hops 12.0 IBU
60.00 gm Columbus (Tomahawk) [14.00%] (Dry Hop 7 days) Hops -

0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 gm Calcium Carbonate (Mash 5.0 min) Misc
14.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc

2 Pkgs Nottingham (Danstar #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.000 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 7.0 % Actual Alcohol by Vol: 0.0 %
Bitterness: 58.4 IBU Calories: 90 cal/l
Est Color: 5.7 SRM Color: Color


Mash Profile

Mash Name: SK Brew Hous Mash Total Grain Weight: 8.50 kg
Sparge Water: 25.26 L Grain Temperature: 25.0 C
Sparge Temperature: 100.0 C TunTemperature: 25.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 21.25 L of water at 71.1 C 65.0 C 90 min