What are you brewing II ?

[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.

Black Belgian Nights recipe
2.0kg Dark DME
1.2kg Light LME
1kg Morgans Masterblend Dark Crystal
0.5L Belgian Candi Syrup - Dark2
0.4kg Creamed Honey
0.03kg black patent malt
0.10kg special B

50g hallertau 50g @ 40
30g goldings @ 40
10g hallertau 50g @ 10
10g goldings @ 10

T58 yeast cake & when half way through fermenting, add some simle sugar and reculutred chimay blue yeast and crank heat up to 23C

 

[reviled]

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

Sure thing mate :icon_cheers: I actually pitched the Brett last night, the 1469 got it down to 1030 in a couple of days, sample was tasting awesome!!! Im glad i stuck with the small dash of molasses cos it has this really subtle licorice flavour in the back ground! Cant wait for that sweaty cherry aroma to come out to play!

 

[Fourstar]

Havn't done an amber ale in quite some time and decided today is the day. Ive been living off the dark ales for a few months. Ive decided i need to go through a slow SRM reduction process so i dont get 'the bends' from coming up too fast to pilsner territory

Bradens Amber II
American Amber Ale

Type: All Grain
Date: 4/06/2009
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
4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 73.4 %
0.80 kg Munich I (Weyermann) (7.1 SRM) Grain 14.7 %
0.45 kg Carared (Weyermann) (24.0 SRM) Grain 8.3 %
0.15 kg Caraaroma (Weyermann) (178.0 SRM) Grain 2.8 %
0.05 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 0.9 %
20.00 gm Simcoe [13.00%] (60 min) (First Wort Hop) Hops 31.9 IBU
10.00 gm Simcoe [13.00%] (20 min) Hops 8.8 IBU
10.00 gm Cascade [5.50%] (20 min) Hops 3.7 IBU
20.00 gm Cascade [5.50%] (0 min) Hops -
20.00 gm Simcoe [13.00%] (0 min) Hops -
1.00 tsp Baking Soda (Mash 60.0 min) Misc
3.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 44.4 IBU
Est Color: 14.5 SRM

Mash Profile
Mash In Add 15.00 L of water at 73.2 C 67.0 C 60 min
Mash Out Add 7.96 L of water at 98.4 C 77.0 C 10 min

Notes
Add salts to mash
.5 tsp baking soda
1 tsp gypsum
Add Salts to Kettle
.5 tsp Baking Soda
2 tsp Gypsum

 

[A3k]

Currently mashing this English Bitter. Am about to do a decoction mash out. No real reason, but cos i feel like it today.

It's my first English bitter, so will see how it goes.
It's also my first attempt at using salts and a pH meter. Mash pH was actually lower than i'd hoped for (5.2 when at room temp), but hopefully it still turns out good.

Any thoughts on if i should add the Golden Syrup or not. Will be 3.5% without and 4.1 with.
Looking back at it i probalby should've used more grain... maybe i'll make a smaller batch with higher OG.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Al's Bitter
Brewer: Al
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 32.55 L
Estimated OG: 1.044 SG
Estimated Color: 15.9 EBC
Estimated IBU: 27.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.20 kg Pale Malt, Maris Otter (5.9 EBC) Grain 83.17 %
0.20 kg Medium Crystal Grain 3.96 %
0.20 kg Light Crystal Grain 3.96 %
48.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 23.2 IBU
20.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 3.9 IBU
20.00 gm Goldings, East Kent [5.00 %] (1 min) (AroHops -
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.45 kg Lyle's Golden Syrup (0.0 EBC) Sugar 8.91 %
1 Pkgs West Yorkshire Ale (WYeast #1469) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.60 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 13.80 L of water at 72.2 C 66.0 C
10 min Mash Out Decoct 4.74 L of mash and boil it 75.6 C

 

[devo]

I may attempt this dubble tomorrow.

Recipe Overview
Wort Volume Before Boil: 34.00 l Wort Volume After Boil: 25.00 l
Volume Transferred: 25.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.00 l Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.041 SG Expected OG: 1.068 SG
Expected FG: 1.010 SG Apparent Attenuation: 84.4 %
Expected ABV: 7.7 % Expected ABW: 6.0 %
Expected IBU (using Tinseth): 23.4 IBU Expected Color (using Morey): 51.1 EBC
BU:GU ratio: 0.34 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 70.0 mins
Fermentation Temperature: 18 degC

Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 5.000 kg 71.9 % 2.2 In Mash/Steeped
Australian Wheat Malt 0.500 kg 7.2 % 0.3 In Mash/Steeped
Belgian Special B 0.300 kg 4.3 % 14.7 In Mash/Steeped
Belgian Aromatic Malt 0.150 kg 2.2 % 1.0 In Mash/Steeped
Homemade Candi Sugar Amber 1.000 kg 14.4 % 25.0 into fermenter.

Hops
Variety Alpha Amount IBU Form When
NZ Super Alpha 11.0 % 20 g 22.1 Loose Whole Hops 60 Min From End
German Hallertauer Mittlefruh 2.6 % 25 g 1.3 Loose Whole Hops 5 Min From End

Yeast
White Labs WLP500-Trappist Ale

 

[warra48]

Yesterday I brewed the APA in post #3201 as planned.
Managed to get 23 litres into the fermenter at 1.054, chilled to 20C.
Pitched a pack of Fermentis US05.
Today, not a single sign of even a start to fermentation.

Decided drastic action was required. Proofed a pack of CraftBrewer's Nottingham, which bubbled up rather nicely after 30 minutes. Pitched that, and I'm now hoping for the best. Will be interesting to see how an APA turns out fermented with Nottingham, but if I control the temp to about 18 or 19C there should be minimal esters, if any.

 

[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!

All done.
What a great day. Hit all my targets, nothing went wrong. No interuptions. Perfect.
I use a hop sock for all my bittering additions and the flameout adds go straight in. The in betweens - 30 or 20mins however I feel on the day.
Here is my flameout addition of my home grown Chinook. All those flowes only weigh 30g

 

[yardy]

Managed to get 23 litres into the fermenter at 1.054, chilled to 20C.

Pitched a pack of Fermentis US05.

Today, not a single sign of even a start to fermentation.

gday warra,

i'm a big fan of pitching the wort onto the yeast, straight from the NC cube onto the yeast with plenty of aeration, touch wood, i've never had a misfire with this procedure, there's always activity through the blow-off tube within 10 to 12 hours with ale and weizens, very healthy ferments with huge krausens at std ale temps of 18*c to 20*C, if i'm using S-189 i pitch 1 packet into the fermenter, wort onto that and then the other packet i sprinkle onto the aerated wort.
btw, when i no chill and the cube is down into the 20's i put both the cube and the yeast pkt in the ferment fridge together to keep them as similar in temp as possible.

cheers
Yard

hope it fires up for you :icon_cheers:

 

[bconnery]

Brewing again after 3 months off due to renovations
An Aussie Pale Aleish beer
Coopers ale is the yeast recultured from a couple of tallies...

Recipe: Aussie Pale
Brewer: Mooshells
Asst Brewer:
Style: Australian Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 34.00 L
Estimated OG: 1.043 SG
Estimated Color: 8.6 EBC
Estimated IBU: 31.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2200.00 gm Pale Malt, Halcyon (Thomas Fawcett) (5.9 EGrain 50.00 %
2000.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 45.45 %
200.00 gm Caramalt (Joe White) (40.0 EBC) Grain 4.55 %
25.00 gm Pride of Ringwood [8.30 %] (60 min) Hops 23.7 IBU
15.00 gm Pride of Ringwood [8.30 %] (10 min) Hops 5.2 IBU
15.00 gm Summer Saaz [4.70 %] (10 min) Hops 2.9 IBU
1 Pkgs Coopers Ale (Coopers #-) Yeast-Ale

 

[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

Hi mate,

Added approx 6 points brought it up from 1086 to 1094.
I added at beginning of the boil & mashed at 65c (was aiming for 63/64c but over shot & too much in the mash tun to drop). Fermented at 17c - It's down to 1020 today, still a lovely thich krausen, dry hopped & upped the temp to 22c. planning to keg next weekend. Tasting great from the sample.

Cheers Ross

 

[Ross]

About to keg this one ready for this months Club comp.
Quite different from my normal Porter recipe, but inspired by Meantime Porter

Robust Porter

Type: All Grain
Date: 17/05/2009
Batch Size: 30.00 L
Brewer: Ross
Boil Size: 39L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 76.00

Ingredients

Amount Item Type % or IBU
3.00 kg Munich Malt 1 (17.0 EBC) Grain 35.29 %
2.00 kg Brown Malt (145.0 EBC) Grain 23.53 %
1.50 kg Pale Malt, Maris Otter (5.3 EBC) Grain 17.65 %
0.60 kg Caramalt Barret Burston (40.0 EBC) Grain 7.06 %
0.50 kg Naked Oats (15.0 EBC) Grain 5.88 %
0.50 kg Wheat, Torrified (Thomas Fawcett) (3.9 EBC) Grain 5.88 %
0.20 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 2.35 %
0.20 kg Chocolate Malt pale (500.0 EBC) Grain 2.35 %
25.00 gm Magnum [14.00 %] (80 min) Hops 28.6 IBU
50.00 gm Fuggles [4.60 %] (60 min) Hops 17.8 IBU
40.00 gm Fuggles [4.60 %] (20 min) Hops 8.6 IBU
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale

Measured Original Gravity: 1.064 SG
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 6.40 %
Bitterness: 55.1 IBU Calories: 609 cal/l
Est Color: 71.5 EBC Color:

Tasting good in the fermenter.

cheers Ross

 

[Batz]

Did a Porter today 'Fullers London' clone

Amount Item Type % or IBU
4.50 kg BB Ale Malt (3.0 SRM) Grain 90.00 %
0.20 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.00 %
0.20 kg Copy of Chocolate Malt (450.0 SRM) Grain 4.00 %
0.10 kg Copy of JWM Roast Barley (711.0 SRM) Grain 2.00 %
50.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 26.5 IBU
7.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 1.8 IBU
7.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 0.7 IBU
7.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -



Batz

 

[Barley Belly]

Just cubed and cleaned all my gear on my fourth AG

My first attempt at an English Bitter
Have kept initial IBU low to offset for No-Chill

Hopefully will turn out OK



BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Adam's EKG Bitter
Brewer: finners
Asst Brewer:
Style: English Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.69 L
Estimated OG: 1.047 SG
Estimated Color: 25.6 EBC
Estimated IBU: 20.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 89.9 %
0.20 kg Amber (Crisp) (45.0 EBC) Grain 4.5 %
0.20 kg Crystal Medium (Crisp) (150.0 EBC) Grain 4.5 %
0.05 kg Roasted Barley (Crisp) (1350.0 EBC) Grain 1.1 %
15.00 gm Pilgrim [11.50%] (45 min) Hops 18.5 IBU
20.00 gm Goldings, East Kent [5.00%] (5 min) Hops 2.3 IBU
20.00 gm Goldings, East Kent [5.00%] (0 min) (AromHops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Dry Ale Yeast (Fermentis #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.45 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 11.61 L of water at 71.9 C 65.6 C 75 min
Mash Out Add 7.43 L of water at 93.5 C 75.6 C 10 min


Notes:
------
Aroma hops added at flameout once whirlpool started and lid on for 20mins.
Then drain to cube for No-chilling.

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

 

[winkle]

I think I'll rename this the Swine Flew Bitter...
Flying Pig ESB
English Special or Best Bitter


Type: All Grain
Date: 4/05/07
Batch Size: 20.00 L
Boil Size: 22.89
Boil Time: 75 min
Brewhouse Efficiency: 75.00


Ingredients

Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 71.43 %
1.00 kg Munich Malt - 10L (10.0 SRM) Grain 20.41 %
0.20 kg Caramunich 2 Malt (56.0 SRM) Grain 4.08 %
0.15 kg Dark Crystal Malt -120L (120.0 SRM) Grain 3.06 %
0.05 kg Melanoiden Malt (20.0 SRM) Grain 1.02 %
22.00 gm Northern Brewer [8.50 %] (60 min) Hops 21.6 IBU
15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 4.3 IBU
10.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 1.7 IBU
15.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Salt (Mash 60.0 min) Misc
Wyeast ESB

Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.28 %
Bitterness: 27.6 IBU Calories: 530 cal/l
Est Color: 12.1 SRM

 

[bconnery]

Hazelnut Brown Ale inspired by Rogue.
Will add the syrup either at kegging/bottling or at the end of primary. More likely the kegging phase.
Still trying to work out just how much to use, it might be a bit more than this in the end...

Porter tomorrow to round out a nice brewing long weekend. Plus it will be my 50th AG too

Recipe: Hazelnut brown
Brewer: Mooshells
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 34.00 L
Estimated OG: 1.053 SG
Estimated Color: 37.1 EBC
Estimated IBU: 31.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3800.00 gm Pale Malt, Halcyon (Thomas Fawcett) (5.9 EGrain 66.90 %
1200.00 gm Munich I (Weyermann) (14.0 EBC) Grain 21.13 %
280.00 gm Crystal, Medium (Bairds) (145.0 EBC) Grain 4.93 %
200.00 gm Brown Malt (145.0 EBC) Grain 3.52 %
150.00 gm Carafa Special I (Weyermann) (630.4 EBC) Grain 2.64 %
50.00 gm Pale Chocolate Malt (Thomas Fawcett) (689.Grain 0.88 %
10.00 gm Pride of Ringwood [8.30 %] (45 min) Hops 7.7 IBU
45.00 gm Spalter [4.00 %] (45 min) Hops 16.7 IBU
30.00 gm Spalter [4.00 %] (20 min) Hops 7.4 IBU
250.00 ml Hazelnut Syrup (Bottling 1.0 weeks) Misc
1 Pkgs SafAle American Ale (US56) (DCL Yeast #S-0Yeast-Ale

 

[Jye]

Hazelnut Brown Ale inspired by Rogue.

YUM... Ill look forward to try this one :icon_cheers:

 

[bconnery]

My 50th AG! Inspired by others who have celebrated their 100th with the 1.100, 100IBU beers I've gone for 50s...
The numbers will be slightly off but close enough...
Grains amounts are a little unrounded but they were what actually came out of the bags as opposed to what the inventory said I had left...

Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 35.00 L
Estimated OG: 1.054 SG
Estimated Color: 52.4 EBC
Estimated IBU: 51.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3800.00 gm Pale Malt, Halcyon (Thomas Fawcett) (5.9 EGrain 69.28 %
1000.00 gm Munich I (Weyermann) (14.0 EBC) Grain 18.23 %
240.00 gm Pale Chocolate Malt (Thomas Fawcett) (800.Grain 4.38 %
190.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 3.46 %
110.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 2.01 %
105.00 gm Brown Malt (145.0 EBC) Grain 1.91 %
40.00 gm Black Malt (Bairds) (1350.0 EBC) Grain 0.73 %
40.00 gm Pride of Ringwood [8.30 %] (60 min) Hops 35.8 IBU
20.00 gm Southern Cross [14.80 %] (15 min) Hops 15.9 IBU

 

[3G]

A big brew day(s)

First off the cab yesterday

Munich Dunkel

A ProMash Recipe Report

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

Batch Size (L): 40.90 Wort Size (L): 40.90
Total Grain (kg): 9.60
Anticipated OG: 1.054 Plato: 13.41
Anticipated EBC: 42.6
Anticipated IBU: 22.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
96.9 9.30 kg. Munich Malt Germany 1.037 16
3.1 0.30 kg. Weyermann Carafa Special II Germany 1.036 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.59 g. Tettnanger Tettnang Whole 4.50 12.5 First WH
39.60 g. Tettnanger Tettnang Whole 4.50 9.5 40 min.


Yeast
-----

WYeast 2308 Munich Lager



Followed by
Mild

A ProMash Recipe Report

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

Batch Size (L): 41.40 Wort Size (L): 41.40
Total Grain (kg): 6.29
Anticipated OG: 1.036 Plato: 8.98
Anticipated EBC: 38.6
Anticipated IBU: 18.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
45.2 2.84 kg. Weyermann Munich I Germany 1.038 15
45.2 2.84 kg. Weyermann Pilsner Germany 1.038 4
6.5 0.41 kg. Weyermann Caraaroma Germany 1.034 350
3.2 0.20 kg. Weyermann Carafa Special II Germany 1.036 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.79 g. Styrian Goldings Whole 2.25 1.6 15 min.
40.59 g. Styrian Goldings Whole 2.25 6.5 First WH
11.88 g. Magnum Whole 12.50 10.1 60 min.


Yeast
-----

Then Raven19 came around to help brew



A ProMash Recipe Report

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

Batch Size (L): 40.90 Wort Size (L): 40.90
Total Grain (kg): 8.92
Anticipated OG: 1.050 Plato: 12.39
Anticipated EBC: 51.0
Anticipated IBU: 39.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
89.7 8.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
5.2 0.46 kg. Chocolate Malt Great Britain 1.034 936
5.2 0.46 kg. Crystal 150L Great Britain 1.033 296

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
52.62 g. Amarillo Gold Whole 8.50 29.4 First WH
51.61 g. Amarillo Gold Whole 8.50 9.9 10 min.
40.59 g. Amarillo Gold Whole 8.50 0.0 Dry Hop


Yeast
-----

And this morning

Fukwit II

A ProMash Recipe Report

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

Batch Size (L): 40.40 Wort Size (L): 40.40
Total Grain (kg): 8.75
Anticipated OG: 1.052 Plato: 12.90
Anticipated EBC: 7.7
Anticipated IBU: 16.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
45.7 4.00 kg. Weyermann Pilsner Germany 1.038 4
45.7 4.00 kg. White Wheat Belgium 1.040 5
8.6 0.75 kg. Rolled Oats Aussie 1.033 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
55.44 g. Saazer Whole 4.00 14.5 First WH
35.64 g. Czech Saaz Whole 4.00 1.8 5 min.


Yeast
-----

3944



The first two brews were chilled and now fermenting the second two no chilled.

 

[Muggus]

Put down an American-style brown ale yesterday. Pretty happy with how it came out, richly malt and very hoppy. Here's hoping the fermentation gods are on my side.

Imonab Oat Brown Ale

4.0kg Joe White Pilsner
0.5kg Joe White Munich
0.5kg Joe White Wheat malt (baked)
0.5kg Rolled oats (baked)
0.3kg Crystal Malt
0.2kg Joe White Chocolate malt

Mash at 68 degrees for 90 min

Hops
Green Bullet Hops (flowers 90gm) NZ - Crop '07 (AA 13.6%)
Sticklebract Hops (pellets 90gm) NZ - Crop '07 (AA 11.2%)
Super Alpha Hops (flowers 90gm) NZ - Crop '07 (AA 11.9%)
Willamette Hops (flowers 90gm) NZ - Crop '07 (AA 7.1%)
Hop mix = 10.95%

28g at FWH
28g at 15 min
28g at 5 min
28g at 0 min
28g at 14 days

Yeast
S-04 1L starter

Boil volume: 26.5L
Kettle runnings: 19.5L
Batch size: 24L
OG: 1.054
IBU: 56.2 - 70.2

 

[Tony]

Brewing an Aussie wheat beer today. Sparging now

Using fresh 08 crop NZ flowers all the way. God the smell good. I keep sniffing them and i thing these two hops will work very very well together. The spice and peper for the B SAAZ and the floral softness of the Hallertau.

Cant wait for thins one to be on tap.



Aussie Wheat Ale

A ProMash Recipe Report

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

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 11.00
Anticipated OG: 1.050 Plato: 12.42
Anticipated EBC: 9.5
Anticipated IBU: 33.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
54.5 6.00 kg. BB Wheat Malt Australia 1.038 4
36.4 4.00 kg. TF Golden Promise UK 1.037 6
3.6 0.40 kg. JWM Caramalt Australia 1.036 50
5.5 0.60 kg. Rice Gulls Australia 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. B-Saaz Whole 8.00 14.4 45 min.
40.00 g. Hallertau Aroma Whole 6.60 11.9 45 min.
20.00 g. B-Saaz Whole 8.00 3.9 15 min.
20.00 g. Hallertau Aroma Whole 6.60 3.2 15 min.
30.00 g. B-Saaz Whole 8.00 0.0 0 min.
30.00 g. Hallertau Aroma Whole 6.60 0.0 0 min.


Yeast
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US-05