What are you brewing II ?

[Screwtop]

Has not been much of a Winter here yet. Thought I might try & encourage it a bit.
Double brew day today - a Pale Euro Lager followed by a Vienna.
1st mash at 5:30am, should be pitching the 2nd yeast about 2:30PM.

Another mild sunny one by the look of it again today.

Enjoy your brewing,
Peter
Eastwood

Just like washing the car brings rain, brewing lagers brings on warmer weather :lol:

Screwy

 

[technocat]

7C down here at ATM trying to pluck up enough courage to go down the workshop and put down a batch of Stella Artois clone <_<

 

[bulp]

My attempt at Newguys Scottish 70 that i brewed yesterday, Used a thicker mash than i usually do with this one at 3l per kg. And i got all paranoid halfway through that the mash was too thick so i give it a stir and ended up with 88% eff into the boil kettle (usually 80%) ? WTF i said so now its a Scottish 80 and i bumped the ibu's up to 20. The color into the boil kettle was amazing really rich looking ruby red.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Scottish 70 Shilling
Brewer: Brett
Asst Brewer:
Style: Scottish Heavy 70/-
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 31.65 L
Estimated OG: 1.038 SG
Estimated Color: 14.9 SRM
Estimated IBU: 15.9 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.30 kg Pale Malt, Golden Promise ( Simpson ) (3.0Grain 62.40 %
0.73 kg Crystal (Joe White) (74.6 SRM) Grain 19.95 %
0.56 kg Munich I (Weyermann) (7.1 SRM) Grain 15.09 %
0.04 kg Brown Malt (65.0 SRM) Grain 1.02 %
0.04 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 1.02 %
0.02 kg Peat Smoked Malt (2.8 SRM) Grain 0.51 %
25.00 gm Goldings, East Kent [5.10 %] (60 min) Hops 15.9 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 3.68 kg
----------------------------
Temperature Mash, 1 Step, Full Body
Step Time Name Description Step Temp
60 min Saccharification Add 11.04 L of water at 79.4 C 70.0 C
15 min Mash Out Heat to 77.0 C over 10 min 77.0 C

 

[warrenlw63]

Still on the English theme. Another bitter. B)

Bramling North Calibrator

A ProMash Recipe Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 3.93
Anticipated OG: 1.042 Plato: 10.41
Anticipated EBC: 34.3
Anticipated IBU: 31.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
89.1 3.50 kg. Simpsons Maris Otter Pale Ale UK 1.037 6
3.8 0.15 kg. Dingemans Special B Malt Belgian 1.030 300
3.8 0.15 kg. Weyermann Caraamber Germany 1.037 93
1.3 0.05 kg. Bairds Amber UK 1.033 133
2.0 0.08 kg. Bairds Chocolate Malt (sparge) UK 1.033 1100


Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Bramling Cross Pellet 5.00 7.1 60 min.
10.00 g. Northdown Pellet 9.60 13.7 60 min.
30.00 g. Bramling Cross Pellet 6.00 6.9 15 min.
15.00 g. Northdown Pellet 9.60 4.1 10 min.


Extras

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


Yeast
-----

WYeast 1187 Ringwood Ale




Warren -

 

[Bribie G]

Leftovers Caribbean Stout

Using up odds and ends of stuff in the brewery to make the strongest kick arse FES type stout.

1 tin Coopers Stout

2000g BB ale
150g Carafa T3
250g Roast Barley
500g Polenta dry weight then boiled

Mashed 66 degrees 90mins

30g Target pellets 60 min

500g moist brown sugar

half a Ringwood yeast cake


yo ho ho and a bottle of rum, fifteen men on a dead man's chest :beerbang:

 

[paulwolf350]

Brewed a double batch of fest beer for october today

60 litre batch at OG 1.056
6.25 kg Pilsner (Weyermann) (3.3 EBC)
6.00 kg Munich I (Weyermann) (14.0 EBC)
1.00 kg Carared (Weyermann) (47.3 EBC)
20.00 gm Galena [13.00 %] (60 min)
20.00 gm Tettnang [4.50 %] (60 min)
50.00 gm Tettnang [4.50 %] (30 min)
60.00 gm Tettnang [4.50 %] (15 min)


pitching 30 litres with munich lager wyeast 2308
and the other 30 litres with octoberfest lager

Paul

 

[reviled]

Currently building up some 2124 Bohemian lager yeast for a CAP which im going to hide away untill it gets a bit warmer... Recip as follows, I know the Amarillo shouldnt be in there, but I dont care Plus its only a really small amount...

2kg Weyermann Pilsner and 1.5kg Bohemian Pilsner (i didnt do this on purpose, just had it lying around)
1.25kg Flaked Maize
250g Munich II
125g CaraPils

FWH : 12g Columbus 14.2%
15 : 10g Amarillo 8.6%, 15g Centennial 8%
FO : 15g Centennial 8%
2124 - Coopers lager kit starter B)


Will also be brewing an IPA type beer in the weekend...

3.4kg Golden Promise
1kg Munich II
200g CaraAmber
200g Brown
100g CaraMunich II
100g Dark Crystal
FWH : 8g Nugget 11.6%
20 : 10g Columbus 14.2%, 20g US Williamette 4.5%, 10g NZ Goldings 4.8%
10 : 15g Columbus 14.2%, 15g US Williamette 4.5%, 10g NZ Goldings 4.8%
FO : 15g Columbus 14.2%, 20g US Williamette 4.5%, 10g NZ Goldings 4.8%

Still unsure about the yeast on this beer, might do S-05 but im considering something english, like 1026 or 1469?? Any thoughts?

 

[clean brewer]

Doughed this in about 1/2 hour ago, smelling awesome... 2nd Double batch this week and loving it..

Gotta get stocks up... :unsure:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Something Old
Brewer: Jody Fischer
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 44.00 L
Boil Size: 49.31 L
Estimated OG: 1.042 SG
Estimated Color: 41.3 EBC
Estimated IBU: 26.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.20 kg Munich 1 (16.0 EBC) Grain 90.79 %
0.33 kg Crystal Malt Dark (260.0 EBC) Grain 4.16 %
0.31 kg Choc Chit (700.0 EBC) Grain 3.91 %
0.09 kg Pale Chocolate Malt (800.0 EBC) Grain 1.13 %
40.00 gm POR [9.50 %] (90 min) (First Wort Hop) Hops 26.2 IBU
0.50 tsp Kopperfloc (Boil 10.0 min) Misc


Mash Schedule: THIS IS THE MASH TO USE
Total Grain Weight: 7.93 kg
----------------------------
THIS IS THE MASH TO USE
Step Time Name Description Step Temp
90 min Step Add 20.70 L of water at 73.5 C 65.0 C


Notes:

:icon_cheers: CB

 

[bconnery]

Still unsure about the yeast on this beer, might do S-05 but im considering something english, like 1026 or 1469?? Any thoughts?

I haven't tried it myself yet but quite a few homebrewers in the US rave about the use of 1026 in an IPA.
There's a recipe on some forums there called Rising Sun JPA which has become a bit of standard and the originator of it says that the beer is never as good for him made with a different yeast...

 

[reviled]

I haven't tried it myself yet but quite a few homebrewers in the US rave about the use of 1026 in an IPA.
There's a recipe on some forums there called Rising Sun JPA which has become a bit of standard and the originator of it says that the beer is never as good for him made with a different yeast...

Sweet sounds good, ive been looking for a bit of redemption with this yeast as I wasnt too happy with the first couple of beers I did with it, maybe this is it B)

Cheers

 

[DiscoStu]

Did my tenth All Grain beer yesterday, no chilled overnight and will be pitching the yeast when I get home from work today.

Recipe: AG#10 - German Pils
Style: German Pilsner (Pils)
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.052 SG
Estimated Color: 6.6 EBC
Estimated IBU: 39.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 100.00 %
28.00 gm Northern Brewer [10.50 %] (75 min) Hops 32.8 IBU
20.00 gm Tettnang [4.20 %] (20 min) Hops 5.4 IBU
15.00 gm Tettnang [4.20 %] (5 min) Hops 1.3 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager West European Lager (DCL Yeast #SYeast-Lager


Mash Schedule: Protein Rest & Batch Sparge
Total Grain Weight: 5.50 kg
----------------------------
Protein Rest & Batch Sparge
Step Time Name Description Step Temp
10 min Protein Rest Add 8.90 L of water at 56.5 C 50.0 C
60 min Saccharification Add 5.78 L of water at 93.5 C 65.0 C
10 min Mash Out Add 7.33 L of water at 99.9 C 75.6 C

 

[drsmurto]

Sweet sounds good, ive been looking for a bit of redemption with this yeast as I wasnt too happy with the first couple of beers I did with it, maybe this is it B)

Cheers

Brewed a very nice english IPA (single hop - challenger) using the cask ale yeast, went down well with those who tried it.

Also made a few dry stouts, one of which the SA case swap crew will be sampling in less than a week.

The yeast drops bright, no need for any fining agents.

 

[glennheinzel]

Terrapin Rye Pale Ale clone
Size: 19 L
Efficiency: 70.0%

Original Gravity: 1.054
Terminal Gravity: 1.014
Color: 10.8
Alcohol: 5.35%
Bitterness: 45

Ingredients:
3.8 kg TF Maris Otter Pale Ale Malt
0.45 kg Rye Malt
0.45 kg Munich TYPE I
0.150 kg Amber Malt
0.170 kg German CaraHell
25 g Challenger (8%) - added during boil, boiled 60 min
19 g Fuggle (4.8%) - added during boil, boiled 30 min
13 g East Kent Goldings (5.0%) - added during boil, boiled 20 min
13 g East Kent Goldings (5.0%) - added during boil, boiled 10 min
28 g Cascade (5.5%) - added during boil, boiled 3 min
56 g Amarillo (8.5%) - added dry to primary fermenter

1 ea Fermentis US-05 Safale US-05

Brewed the American Rye Pale Ale this morning. For the most part it went well, although I didn't have enough Challenger so I threw in some Target as well.

I'll be brewing a Flanders Red tomorrow morning-

Size: 21.0 L
Original Gravity: 1.057
Terminal Gravity: 1.008
Color: 16.0
Alcohol: 6.46%
Bitterness: 21.45

Ingredients:
2.4 kg Pilsner Malt
2.4 kg Vienna Malt
0.23 kg Pale Wheat Malt
.45 kg Munich TYPE I
0.23 kg Aromatic Malt (Amber 50)
0.23 kg German CaraMunich III
0.23 kg Special B - Caramel malt
25 g Styrian Goldings (6.0%) - added during boil, boiled 60 min
Yeast - Wyeast Roeselare Blend

 

[Stuster]

That looks nice, Rukh. I think the bugs will appreciate all the crystal malts. Where did you get the Roeselare from?

 

[glennheinzel]

That looks nice, Rukh. I think the bugs will appreciate all the crystal malts. Where did you get the Roeselare from?

The recipe is JZ's, but with some minor tweaks. The Roeselare comes from our good friends at Craftbrewer.

Now all I need is to convince the wife that we don't need to move anywhere for at least a year... :unsure:

 

[bindi]

Koelsch

Reinheitsgebot [a rest from Belgians for now].

22L
3.30 kg Pilsner
1.70 kg Vienna Malt
20.00 gm Hallertauer, New Zealand [8.10 %] (60 min) (First Wort Hop) Hops 18.8 IBU
12.00 gm Tettnang [4.20 %] (30 min) Hops 4.1 IBU
20.00 gm Saphire [4.50 %] (5 min) (Aroma Hop-Steep) Hops -
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale

Before you say it, I like aroma hops in my Kloesch.

 

[bulp]

Good to seeya back Bindi, that reminds me i've got some saved 1214 slurry i want to throw at one of the recipes you gave me. :icon_chickcheers:

 

[NickB]

Vienna Lager MK III

2.00 KG Weyermann Pils
1.50 KG Weyermann Munich
1.00 KG Weyermann Vienna
150g CaraPils
100g Melanoidan
20g CaraFa II

20g Northern Brewer @ 60
30g Hersbrucker @ flameout

Chill and pitch S-189, ferment @ 7C

Just coming to the boil

Cheers

 

[warra48]

Mrs warra is on her way to Sydney tomorrow, until at least Monday.
She'll be doing the mum/daughter thing about wedding dresses etc, stuff I really don't want to be involved in.
So, time to put down two brews this weekend.

Bitter
Batch Size: 23 L
Boil Size: 27.67 L
Estimated OG: 1.035 SG
Estimated Color: 16.9 EBC
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

3300.00 gm Maris Otter (6.0 EBC) Grain 89.31 %
250.00 gm Carahell (27.0 EBC) Grain 6.77 %
120.00 gm Crystal Medium (145.0 EBC) Grain 3.25 %
25.00 gm Chocolate (1200.0 EBC) Grain 0.68 %
32.00 gm Northern Brewer [6.60 %] (60 min) (First Hops 25.9 IBU
22.00 gm EK Goldings [4.50 %] (45 min) Hops 10.1 IBU
23.00 gm EK Goldings [4.50 %] (0 min) Hops -
1 Pkgs Nottingham (UK) Yeast-Ale

Mash at 68C

And I'll be brewing my Twisted Gut APA Mark IV from the recipe database as well.

 

[winkle]

Vienna Lager MK III

2.00 KG Weyermann Pils
1.50 KG Weyermann Munich
1.00 KG Weyermann Vienna
150g CaraPils
100g Melanoidan
20g CaraFa II

20g Northern Brewer @ 60
30g Hersbrucker @ flameout

Chill and pitch S-189, ferment @ 7C

Just coming to the boil

Cheers

I hope you are watching the ashes while your doing it
Probably bloody cold at the Roy as well, better drink a few winter warmers for health reasons.