What are you brewing II ?

[Jye]

what on earth is a pellicle?

Just remember there are things that cant be unseen

 

[Bribie G]

I was going to go good old POR but having a new Aussie hop variety in the brewery is like having your birthday present and an x ray machine in the same room :blink: ... Your gunna stick one inside the other to have a look see...

Topaz hops.........mmmm..........what have you done to me Chappo? Just as I'm desperately trying to work my way through my hop stash...
Gotta get some. Just this once, promise.

On the subject of Australian Hops I've just done my first brew with new season POR flowers. Opened the foil and nearly buckled at the knees :icon_drool2: Nothing like the old stuff we used to get - I used to be convinced that POR should be brown.

Aussie Pale, for a comp. The idea of the comp is Aussie Pale with a twist, my twist is to up the malt aroma compared to say a Coopers Sparkling.

5000g BB Ale
500 Munich 2
100 Dark Crystal
100 Wheat Malt
100 Melanoidin

90 min 64 degrees

30g POR 90 mins
500g da local sugaz

Coopers Recultured from 2 tallies. Hic. I intend to ferment at 18 to push the pears. No pear juice in this one, don't worry Ross :icon_cheers:

 

[Maple]

Cal common style today

Calico

A ProMash Recipe Report

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

Batch Size (L): 44.00 Wort Size (L): 44.00
Total Grain (kg): 10.50
Anticipated OG: 1.056 Plato: 13.90
Anticipated SRM: 13.1
Anticipated IBU: 34.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.7 9.00 kg. JWM Traditional Ale Malt Australia 1.038 3
9.5 1.00 kg. Weyermann Munich II Germany 1.038 12
3.8 0.40 kg. Weyermann Caraaroma Germany 1.034 178
1.0 0.10 kg. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Northern Brewer Pellet 9.10 26.4 60 min.
40.00 g. Northern Brewer Pellet 9.10 7.0 15 min.
10.00 g. Northern Brewer Pellet 9.10 1.1 1 min.


Yeast
-----

WYeast 2112 California Lager

 

[eamonnfoley]

Dog and Bull Ordinary Bitter

Brew Type: All Grain Date: 13/06/2009
Style: Standard/Ordinary Bitter Brewer: Eamonn
Batch Size: 24.00 L Assistant Brewer:
Boil Volume: 34.35 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: beerbelly
Actual Efficiency: 19.1 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
3.55 kg Pale Malt, Maris Otter (5.9 EBC) Grain 88.3 %
0.25 kg Crystal (Bairds) Grain 6.2 %
0.12 kg Acidulated (Weyermann) (3.5 EBC) Grain 3.0 %
0.10 kg Amber Malt (Bairds) Grain 2.5 %
40.00 gm Goldings, East Kent [4.20%] (60 min) Hops 20.9 IBU
20.00 gm Goldings, East Kent [4.20%] (30 min) Hops 5.3 IBU
20.00 gm Goldings, East Kent [4.20%] (1 min) Hops 1.7 IBU
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.039 SG (1.032-1.040 SG)
Estimated Final Gravity: 1.010 SG (1.007-1.011 SG)
Estimated Color: 15.0 EBC (7.9-27.6 EBC) Color [Color]
Bitterness: 28.0 IBU (25.0-35.0 IBU) Alpha Acid Units: 1.4 AAU
Estimated Alcohol by Volume: 3.8 % (3.2-3.8 %)

 

[Snow]

Just brewed a foreign extra stout:

Type: All Grain
Batch Size: 23.00 L
Brewer: Snow
Boil Size: 33.10 L
Boil Time: 75 min
Brewhouse Efficiency: 68.00

Ingredients

Amount Item Type % or IBU
6.00 kg Maris Otter (Thomas Faucett) (4.0 SRM) Grain 80.54 %
0.40 kg Barley, Flaked (Thomas Fawcett) (2.0 SRM) Grain 5.37 %
0.40 kg Roasted Barley (Bairds) (695.0 SRM) Grain 5.37 %
0.30 kg Carared (Weyermann) (24.0 SRM) Grain 4.03 %
0.15 kg Carafa II (Weyermann) (415.0 SRM) Grain 2.01 %
40.00 gm Challenger [7.90 %] (75 min) Hops 31.2 IBU
30.00 gm Northern Brewer [6.60 %] (60 min) Hops 18.7 IBU
20.00 gm Challenger [7.90 %] (30 min) Hops 11.5 IBU
1.00 tsp Chalk (Mash 60.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
0.20 kg CSR Brown Sugar 2.68 %
1 Pkgs American Ale (Craftbrewer) Yeast-Ale

Beer Profile

Est Original Gravity: 1.066 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.60 %
Bitterness: 61.5 IBU
Est Color: 43.3 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 7.25 kg
Sparge Water: 25.24 L Grain Temperature: 12.3 C
Sparge Temperature: 78.0 C

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In 66.0 C

Cheers - Snow

 

[winkle]

Just brewed a foreign extra stout:

Type: All Grain
Batch Size: 23.00 L
Brewer: Snow
Boil Size: 33.10 L
Boil Time: 75 min
Brewhouse Efficiency: 68.00

Ingredients

Amount Item Type % or IBU
6.00 kg Maris Otter (Thomas Faucett) (4.0 SRM) Grain 80.54 %
0.40 kg Barley, Flaked (Thomas Fawcett) (2.0 SRM) Grain 5.37 %
0.40 kg Roasted Barley (Bairds) (695.0 SRM) Grain 5.37 %


0.30 kg Carared (Weyermann) (24.0 SRM) Grain 4.03 %
0.15 kg Carafa II (Weyermann) (415.0 SRM) Grain 2.01 %
40.00 gm Challenger [7.90 %] (75 min) Hops 31.2 IBU
30.00 gm Northern Brewer [6.60 %] (60 min) Hops 18.7 IBU
20.00 gm Challenger [7.90 %] (30 min) Hops 11.5 IBU
1.00 tsp Chalk (Mash 60.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
0.20 kg CSR Brown Sugar 2.68 %
1 Pkgs American Ale (Craftbrewer) Yeast-Ale

Beer Profile

Est Original Gravity: 1.066 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.60 %
Bitterness: 61.5 IBU
Est Color: 43.3 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 7.25 kg
Sparge Water: 25.24 L Grain Temperature: 12.3 C
Sparge Temperature: 78.0 C

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In 66.0 C

Cheers - Snow

Looks the goods Snow and at 6.6% - that'll get ya swonicles revolving.

 

[white.grant]

I have not yet brewed a Stout, so today I've cracked the grains on Jamil's McQuakers Stout susbtituting some Dingemans Biscuit Malt for the Victory malt in the original recipe.

I haven't got a clue what victory is like, but that biscuit is delicious.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oat stout
Brewer: Grant
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.048 SG
Estimated Color: 30.6 SRM
Estimated IBU: 35.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.08 kg Pale Malt, Maris Otter (3.0 SRM) Grain 66.24 %
0.45 kg Oats, Flaked (1.0 SRM) Grain 9.68 %
0.34 kg Biscuit Malt (23.0 SRM) Grain 7.31 %
0.34 kg Chocolate Malt (350.0 SRM) Grain 7.31 %
0.22 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.73 %
0.22 kg Roasted Barley (300.0 SRM) Grain 4.73 %
51.00 gm Goldings, East Kent [5.10 %] (60 min) Hops 35.3 IBU
1.16 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


cheers

grant

 

[Bribie G]

Snow, looks like it's going to be an interesting comp next week - I take it your'e in BABBs? I've done a FES that should taste good drunk young which it is certainly going to be by Thursday week I used S04 and it was just about ready to bottle four days later

 

[chappo1970]

View attachment 28065

Bribie what did you do to the normally well behaved S04? I have a baseball bat you can borrow...


Chap Chap

 

[Snow]

Snow, looks like it's going to be an interesting comp next week - I take it your'e in BABBs? I've done a FES that should taste good drunk young which it is certainly going to be by Thursday week I used S04 and it was just about ready to bottle four days later

View attachment 28065

You're on the money, Bribie. I do hope to enter it in the next BABBs mini-comp. I made this one last year and it was really fresh and tasty early on, then mellowed a lot (but in a good way) after a month or 2, changing the beer a lot. I'm going to put a few bottles aside for the BABBs and Sate comps later in the year, so it'll be interesting to see what the judges think as the beer ages.

Cheers - Snow.

 

[AndrewQLD]

Put this one down on Sunday, first use of my 18 Gallon Boiler for a double batch (thanks Yardy :super: )

I plan to dry hop one fermenter and not the other, I'd like to see what the differences are as this matures.

Batch Size: 46.00 L
Boil Size: 54.45 L
Estimated OG: 1.044 SG
Estimated Color: 8.0 SRM
Estimated IBU: 29.9 IBU
Brewhouse Efficiency: 92.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.25 kg Pale Malt, Ale (Barrett Burston) (2.0 SRM)Grain 87.41 %
0.70 kg Crystal Malt - 60L (Thomas Fawcett) (73.6 Grain 9.79 %
0.20 kg Wheat Malt (Barrett Burston) (1.2 SRM) Grain 2.80 %
10.00 gm Styrian Goldings [5.50 %] (60 min) Hops 3.1 IBU
50.00 gm Target [9.00 %] (60 min) Hops 25.3 IBU
10.00 gm Styrian Goldings [5.50 %] (15 min) Hops 1.5 IBU
10.00 gm Styrian Goldings [5.50 %] (Dry Hop 3 daysHops -
10.00 gm Target [9.00 %] (Dry Hop 3 days) Hops -
2.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs Nottingham (Danstar #-) Yeast-Ale



Total Grain Weight: 7.15 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 28.60 L of water at 70.6 C 65.0 C
10 min Mash Out Heat to 78.0 C over 2 min 78.0 C

 

[warrenlw63]

10.00 gm Target [9.00 %] (Dry Hop 3 days) Hops -

Hey Andrew can you report back your findings on this? Target is one I've always pondered as a late/dry hop but have never been game enough.

I'd be quite interested to see how it goes.

Warren -

 

[AndrewQLD]

Sure Warren, I love the smell of target when you first open the pack, makes my mouth water.

Andrew

 

[BEC26]

Coopers Strawberry Blone

Canadian Blonde Hopped extract
1 kg BE2
375g Strawberry Clover Honey

Halfway through ferment now

Not as exotic as you guys and girls, but there you go

Cheers

 

[mckenry]

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
View attachment 27795

Amount Item Type % or IBU
6.50 kg Joe Whyte Export Pilsner (2.0 EBC) Grain 81.15 %
0.51 kg Wyerman Carapils (Carafoam) (5.0 EBC) Grain 6.37 %
0.50 kg Joe Whyte Malts (JWM) Wheat malt (4.0 EBC)Grain 6.24 %
0.50 kg Joe Whyte Malts Munich (18.0 EBC) Grain 6.24 %
12.00 gm Saaz B [8.00 %] (60 min) Hops 6.2 IBU
15.00 gm Cascade [6.30 %] (60 min) Hops 6.8 IBU
18.00 gm Cascade [6.30 %] (20 min) Hops 4.9 IBU
12.00 gm Saaz B [8.00 %] (20 min) Hops 3.8 IBU
30.00 gm Cascade [6.30 %] (0 min) Hops -
30.00 gm Chinook - home grown [11.00 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale]

Jinxed myself! Started at 1.056 - stalled at 1.030 after 3 days. Maybe the starter wasnt big enough. Temp control @ 19C - gave it a swirl, upped temp to 20.5 but still didnt want to go. Havent had any problem with 1272 before but its chugging away on some US-05 now. Here's hoping...

 

[reviled]

Just doughed in for my not so ordinary bitter

3.6kg Perle
120g CaraAmber
200g CaraMunich II
80g Brown
90 - 10g Nugget 11.6%
20 - 12g Amarillo 8.6%
5 - 12g Amarillo 8.6%

And still tossing up between S-05 and 1469... Decisions decisions... What would you use?

 

[Stuster]

Just doughed in for my not so ordinary bitter

And still tossing up between S-05 and 1469... Decisions decisions... What would you use?

For an ordinary bitter, 1469 for sure.

 

[therook]

Having a crack at this on the weekend.

Stalag 13

Style: German Pilsner (Pils)
Batch Size: 25.00 L

Ingredients Amount Item Type % or IBU
5.00 kg Galaxy ( Barrett Burston ) (3.9 EBC) Grain 83.3 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 16.7 %
35.00 gm Northern Brewer [7.60%] (60 min) Hops 27.4 IBU
30.00 gm Tettnang [4.10%] (20 min) Hops 7.7 IBU
20.00 gm Tettnang [4.10%] (5 min) Hops 1.7 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1 Pkgs Pilsen Lager (Wyeast Labs #2007) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.049 SG (1.044-1.050 SG)
Estimated Final Gravity: 1.012 SG (1.008-1.013 SG)
Estimated Color: 9.7 EBC (3.9-9.9 EBC)
Bitterness: 36.8 IBU (25.0-45.0 IBU)
Estimated Alcohol by Volume: 4.7 % (4.4-5.2 %)

Name Description Step Temp Step Time
Mash In Add 16.00 L of water at 75.1 C 67.0 C 90 min
Mash Out Add 11.00 L of water at 89.0 C 75.0 C 10 min


Rook

 

[Bribie G]

ve haf vays......... h34r:

Love that Galaxy.

 

[reviled]

For an ordinary bitter, 1469 for sure.

lol, knew that was coming, I think I was just being lazy and not wanting to do a starter... But it will be worth it in the end, 1469 it is

Boils been going for 30 mins allready and I still have a shitload of wort, I think i sparged too much.. Oh well, its got a really nice colour to it!