What are you brewing II ?

[Kleiny]

Brewing this one tomorrow (double batch).
This is a house favourite (always on one tap) Simple APA in its 4th Generation.
Has a bit more munich in it this time. Nice bitterness with great hop flavour.

Route 66 APA

Type: All Grain
Batch Size: 42.00 L
Boil Size: 49.18 L Asst Brewer: 2 Little Monsters
Boil Time: 60 min Equipment: Keggle setup
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
7.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 64.81 %
3.00 kg Munich Malt - 10L (10.0 SRM) Grain 27.78 %
0.60 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.56 %
0.20 kg Wheat Malt, Ger (2.0 SRM) Grain 1.85 %
50.00 gm Simcoe [13.00 %] (60 min) Hops 35.4 IBU
30.00 gm Centennial [10.00 %] (30 min) Hops 12.5 IBU
20.00 gm Cascade (dry hop) [5.50 %] (0 min) Hops -
20.00 gm Cascade [5.50 %] (0 min) Hops -

Beer Profile

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.010
Estimated Alcohol by Vol: 5.60 %
Bitterness: 47.9 IBU
Est Color: 7.8 SRM

 

[chappo1970]

Just mashing this one now

Chap Chap Topaz Aussie Lager

I'll be putting a double of this down tomorrow morning whilst on Holidays.

80% Wey Pils
20% Wice

45gr Topaz @ 60mins
30gr Topaz @ 5mins

Swiss Lager

It'll be interesting to see what this hop has got on offer.

And just finished dropping version 2 of Better Red than Dead into the fermenters. Yummo upped the malt a tad this time.

Chappo

 

[roger mellie]

Just smacked the pack - first attempt at a CAP with liquid yeast.

D Saaz CAP
German Pilsner (Pils)


Type: All Grain
Date: 11/06/2009
Batch Size: 23.00 L

Ingredients

Amount Item Type % or IBU
3.25 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 65.66 %
1.00 kg Rice, Flaked (2.0 EBC) Grain 20.20 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 8.08 %
0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.06 %
30.00 gm NZ Riwaka 09 [5.90 %] (60 min) (Aroma Hop-Steep) Hops -
20.00 gm Centennial [10.00 %] (30 min) Hops 13.3 IBU
30.00 gm Nelson Sauvin [11.40 %] (20 min) Hops 13.5 IBU
20.00 gm NZ Riwaka 09 [5.90 %] (15 min) Hops 4.1 IBU
20.00 gm NZ Riwaka 09 [5.90 %] (10 min) Hops 3.1 IBU
20.00 gm NZ Riwaka 09 [5.90 %] (5 min) Hops 2.6 IBU
1.00 tsp Table Salt (Boil 90.0 min) Misc
12.15 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Pilsen Lager (Wyeast Labs #2007) Yeast-Lager



Beer Profile

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.67 %
Bitterness: 36.4 IBU Calories: 472 cal/l
Est Color: 7.5 EBC Color: Color


Mash Profile


Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 14.85 L of water at 69.3 C 64.0 C

 

[Dave86]

Brewed a "freezer clearer" pale ale on monday to use up some of my hops stockpile. Was a bit unsure what had happened with the gravity as discussed here but all good now.

6kg pale DME in 48L for on OG of about 1.045

9g Northdown @ 60 min

14g Southern Cross @ 15 min
23g D Saaz @ 15 min
23g Nelson Sauvin @ 15 min
11g B Saaz @ 15 min

14g Southern Cross @ 5 min
23g D Saaz @ 5 min
23g Nelson Sauvin @ 5 min
11g B Saaz @ 5 min

14g Southern Cross @ 1 min
25g D Saaz @ 1 min
23g Nelson Sauvin @ 1 min
15g B Saaz @ 1 min

1272 is chugging away on this now, first time using this yeast, looking forward to seeing how it goes. Its smelling luuuurvely at the moment :super:

Edit: Also trying my hand at making fruit liquers for the first time as of monday. Got a raspberry and a pear started so far!

 

[winkle]

I'm going to play around with some dubbel/abbey recipes this winter, and since I'm stuck at home this Saturday I might as well brew this:

Credentes Dark
Belgian Dubbel

Type: All Grain
Date: 2/04/09
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00

Ingredients
Amount Item Type % or IBU
3.70 kg Pale Malt, Ale (Barrett Burston)
2.0 kg Wheat Malt, (Barrett Burston)
0.25 kg Caramunich II (Weyermann)
0.25 kg Chocolate Rye Malt
0.12 kg Carared (20.0 SRM)
0.10 kg Wheat, Roasted (425.0 SRM)
0.05 kg Caraaroma (130.0 SRM)
12.00 gm Pacific Gem [15.00 %] (60 min) Hops 16.6 IBU
28.30 gm Pearle [8.00 %] (15 min) Hops 9.5 IBU
0.25 tsp Koppafloc (Boil 10.0 min) Misc
1.00 items Orange Peel, Sweet (Boil 5.0 min) Misc
4.00 gm Coriander Seed (Boil 5.0 min) Misc
2 Pods star anise (Boil 5.0 min) Misc
0.50 kg Brown Sugar, Dark (50.0 SRM) Sugar 7.17 %
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.085 SG
Est Final Gravity: 1.021
Estimated Alcohol by Vol: 8.42 %
Bitterness: 26.2 IBU Calories: 90 cal/l
Est Color: 28.0 SRM

 

[Tony]

1272 is chugging away on this now, first time using this yeast, looking forward to seeing how it goes. Its smelling luuuurvely at the moment :super:

You wont be disapointed! Its a great yeast. Its a happy and secure member of my top 5 yeasts.

 

[drsmurto]

Brewing tomorrow, hoping to get motivated and belt out 2 in a day..

Have ringwood ready for a brown porter

TF MO, some JW choc chit (never used), bairds dark xtal and a dash of torrified wheat. EKG or fuggles. Might sneak some brown malt in....

If i have time for the 2nd batch it will be Barry's Robust Porter.

Had this in my 'to brew list' for far too long and tis the season..... -1C here yesterday morning

 

[warrenlw63]

Brewing tomorrow, hoping to get motivated and belt out 2 in a day..

Have ringwood ready for a brown porter

TF MO, some JW choc chit (never used), bairds dark xtal and a dash of torrified wheat. EKG or fuggles. Might sneak some brown malt in....

If i have time for the 2nd batch it will be Barry's Robust Porter.

Had this in my 'to brew list' for far too long and tis the season..... -1C here yesterday morning

Sounds like some tasty winter brewing. :icon_drool2:

Warren -

 

[fraser_john]

An ESB using 1968

Filbay Pale Ale

A ProMash Brewing Session - Recipe Details Report

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

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

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

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 5.95
Anticipated OG: 1.060 Plato: 14.74
Anticipated SRM: 11.9
Anticipated IBU: 36.0
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 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: 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
-----------------------------------------------------------------------------
67.2 4.00 kg. JWM Traditional Ale Malt Australia 1.038 3
8.4 0.50 kg. Golden Naked Oats Great Britain 1.033 6
8.4 0.50 kg. Weyermann Pale Wheat Germany 1.038 2
6.7 0.40 kg. Crystal 60L America 1.034 60
5.0 0.30 kg. Weyermann Munich I Germany 1.038 8
4.2 0.25 kg. Weyermann Caramunich II Germany 1.035 63

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Northdown Plug 5.80 24.6 60 min.
39.00 g. Goldings - E.K. Whole 4.00 9.4 30 min.
20.00 g. Goldings - E.K. Plug 5.00 2.0 5 min.
20.00 g. Fuggle Plug 5.00 0.0 Dry Hop
20.00 g. Goldings - E.K. Plug 4.75 0.0 Dry Hop


Extras

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


Yeast
-----

WYeast 1968 London Extra Special Bitter




Notes
-----

Balance water using water profiler and burton on trent rainwater adjustment


4.9gm CaSO4 Gypsum

1.9gm CaCl Calcium Chloride

4.7gm CaCO3 Chalk

1.6g
m NaHCO3 Baking Soda

4gm MgSO4 Epsom Salts

 

[Paul H]

244 RIP IPA

A ProMash Recipe Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 8.19
Anticipated OG: 1.072 Plato: 17.50
Anticipated SRM: 9.8
Anticipated IBU: 236.1
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 4.62 L Per Hour
Pre-Boil Wort Size: 27.62 L
Pre-Boil Gravity: 1.060 SG 14.72 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
-----------------------------------------------------------------------------
82.4 6.75 kg. BB Pale Ale Malt (2-row) Australia 1.037 2
8.4 0.69 kg. Corn Sugar Generic 1.046 0
3.1 0.25 kg. Bairds Pale Crystal 90L America 1.033 100
3.1 0.25 kg. JWM Wheat Malt Australia 1.040 2
3.1 0.25 kg. Weyermann Pilsner Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
57.00 g. Warrior Pellet 16.40 120.4 60 min.
57.00 g. Chinook Pellet 12.00 88.1 60 min.
28.00 g. Columbus Pellet 15.00 27.6 30 min.
65.00 g. Centennial Pellet 9.40 0.0 0 min.
25.00 g. Simcoe Pellet 11.00 0.0 0 min.
25.00 g. Columbus Pellet 15.00 0.0 0 min.
25.00 g. Centennial Pellet 9.40 0.0 0 min.
25.00 g. Simcoe Pellet 11.00 0.0 0 min.


Yeast
-----

WYeast 1056 Amercan Ale/Chico

 

[Jye]

3.1 0.25 kg. Weyermann Pilsner Germany 1.038 2

WTF... you run out of ale malt?

I take it you based it on the IIPA in Brewing Classic Styles?

 

[Mantis]

Have a pale mashing at the moment with JW trad ale, some pilsner that was left over and some munich 1 and a bit of caramalt
FWH and 45 min with POR
5min with cascade

 

[Thommo]

First brew for a while.

ESB (depending on what yeast I feed it to.)

4kg MO
400gm wheat
100gm CaraAroma
100gm Amber
50gm carafaII

NB at 60min
Perle and Simcoe at flame out (Perle from this years crop, Simcoe left over and wanted to get rid of it.)
32ibu's.

Cubed and chilling as we speak, just wondering what I'm going to feed it to.

Just started weighing out grain this morning without a recipe. Not extremely to style but still have high hopes for it. It's got a lovely copper colour to it.

 

[Wardhog]

There was a thread a little while ago about creating a new Australian style of beer. Here's what I dreamed up.

Aussie Bitter



A ProMash Recipe Report



Recipe Specifics

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



Batch Size (L): 40.00 Wort Size (L): 40.00

Total Grain (kg): 6.75

Anticipated OG: 1.039 Plato: 9.70

Anticipated SRM: 8.8

Anticipated IBU: 29.6

Brewhouse Efficiency: 75 %

Wort Boil Time: 60 Minutes





Grain/Extract/Sugar



% Amount Name Origin Potential SRM

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

29.6 2.00 kg. Munich Malt Australia 1.038 6

29.6 2.00 kg. Pale Ale Malt (2-row) Australia 1.037 2

29.6 2.00 kg. Pilsner Australia 1.037 1

7.4 0.50 kg. Brown Malt Great Britain 1.032 70

3.7 0.25 kg. Amber Malt Great Britain 1.032 35

0.1kg. Roast Malt <--Threw this in at the last minute for some colour.



Potential represented as SG per pound per gallon.





Hops



Amount Name Form Alpha IBU Boil Time

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

20.00 g. Galaxy Pellet 14.00 23.0 60 min.

40.00 g. Pride of Ringwood Pellet 10.00 6.6 10 min.


Going to ferment with US-05. Don't want any yeast character.

 

[NickB]

20 Mins into the boil on an AIPA:

Winter IPA
OG: 1.069
FG: 1.018

Grain:
4.0KG Munich II
2.3KG BB Ale
230g Medium Crystal
15g Roast Malt (for Chill Haze Prevention - A test!)

Hops:
15g Warrior (30 mins)
15g Magnum (20 mins)
15g Warrior (15 mins)
15g Magnum (10 mins)
22g Centennial (5 mins)
35g Chinook Flowers (From Gilbrew) (flameout)

Chill

Ferment @ 16C with S-189 (to get it nice and dry!)


Cheers!

 

[winkle]

Did the Belgian Dark/Dubbel whatever up thread a bit, and finished a hefe about five.
Now kicking back with a dark Campbell brew - lifes not bad.

 

[reviled]

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!!!

Help!! Ive just come back to check on my brews and the Old Ale is still sitting at 1030 Does Brett take a while to get going? Or was it possible there was no viable Brett left in the Porternoir?

 

[Stuster]

Brett will take some time. You're looking at more like a couple of months. Is there a pellicle yet? You will probably get one in the next few weeks. Patience may be stretched.

 

[reviled]

Brett will take some time. You're looking at more like a couple of months. Is there a pellicle yet? You will probably get one in the next few weeks. Patience may be stretched.

Theres no pellicle yet, i guess I just thought it would have gone down at least a grav point or two :huh: just a bit worried there wasnt much viable brett left seeing as the bottle was about 2 years old

 

[Steve]

Theres no pellicle yet, i guess I just thought it would have gone down at least a grav point or two :huh: just a bit worried there wasnt much viable brett left seeing as the bottle was about 2 years old

what on earth is a pellicle?