What are you brewing II ?

[Barley Belly]

Brewing my first ever double today

First up is my No Chill variation of Smurto's GA

Then a SMASH No Chill



The Smurto's is safely cubed and the Simcoe is on the boil


Amarillo Gold
Brew Type: All Grain Date: 7/06/2009
Style: English Special or Best Bitter Brewer: finners
Batch Size: 22.00 L Assistant Brewer:
Boil Volume: 26.57 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: finners Brewhouse


Ingredients Amount Item Type % or IBU
2.50 kg Pale Malt (Barrett Burston) (3.5 EBC) Grain 54.3 %
0.90 kg Munich Light (Weyermann) (14.0 EBC) Grain 19.6 %
0.90 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 19.6 %
0.30 kg Caramunich I (Weyermann) (90.0 EBC) Grain 6.5 %
20.00 gm Amarillo Gold [8.20%] (40 min) Hops 16.4 IBU
10.00 gm Amarillo Gold [8.20%] (0 min) Added at flameout while whirlpooling
10.00 gm Amarillo Gold [8.20%] (0 min) Added after 20 min whirlpooling rest, while draining into cube
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc


Beer Profile Estimated Original Gravity: 1.049 SG (1.039-1.045 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.012 SG (1.009-1.014 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 14.1 EBC (11.8-27.6 EBC) Color [Color]
Bitterness: 16.4 IBU (20.0-45.0 IBU) Alpha Acid Units: 1.0 AAU
Estimated Alcohol by Volume: 4.8 % (3.7-4.8 %) Actual Alcohol by Volume: 0.6 %



Simple Simcoe
Brew Type: All Grain Date: 14/07/2009
Style: American Pale Ale Brewer: finners
Batch Size: 22.00 L Assistant Brewer:
Boil Volume: 26.57 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: finners Brewhouse


Ingredients Amount Item Type % or IBU
4.75 kg Pale Malt, Maris Otter (Thomas Fawcett) (6.0 EBC) Grain 100.0 %
15.00 gm Simcoe [12.30%] (40 min) Hops 18.1 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc

Beer Profile Estimated Original Gravity: 1.051 SG (1.045-1.056 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 9.5 EBC (7.9-21.7 EBC) Color [Color]
Bitterness: 18.1 IBU (20.0-40.0 IBU) Alpha Acid Units: 1.1 AAU
Estimated Alcohol by Volume: 4.9 % (4.5-5.7 %) Actual Alcohol by Volume: 0.6 %

 

[reviled]

Just brewed an IPA and Mk IV of my Unspeakable PA, all the grain crushed on my new monster mill :super:

 

[THE DRUNK ARAB]

Brewed this Saturday. Adding the Molasses Sugar to the fermenting beer tomorrow.

STOUT CHALLENGE
Foreign Extra Stout


Type: All Grain
Date: 18/07/2009
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 33.28 L Asst Brewer:
Boil Time: 120 min Equipment: Marks Equipment
Brewhouse Efficiency: 72.0


Ingredients

Amount Item Type % or IBU
4.00 kg TF Maris Otter Pale Ale Malt (5.9 EBC) Grain 55.4 %
1.00 kg BB Galaxy Pale Malt (3.0 EBC) Grain 13.9 %
0.30 kg Bairds Brown Malt (128.1 EBC) Grain 4.2 %
0.30 kg Bairds Chocolate Malt (886.5 EBC) Grain 4.2 %
0.30 kg Oats, Flaked (2.0 EBC) Grain 4.2 %
0.30 kg Bairds Amber Malt (100.5 EBC) Grain 4.2 %
0.30 kg TF Roasted Barley (1219.4 EBC) Grain 4.2 %
0.22 kg Bairds Medium Crystal (150.0 EBC) Grain 3.0 %
85.00 gm East Kent Goldings [4.80%] (60 min) Hops 53.0 IBU
0.50 kg Molasses Sugar (160.0 EBC) Sugar 6.9 %
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale



Beer Profile


Measured Original Gravity: 1.073 SG
Bitterness: 53.0 IBU
Est Color: 93.4 EBC


C&B
TDA

 

[winkle]

Just bunged the first Hop addition in.
Mahaffey's Eire-ish Red
Irish Red Ale


Type: All Grain
Batch Size: 23.00 L
Boil Size: 26.33 L
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
4.50 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 93.56 %
0.16 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 3.33 %
0.10 kg Caraaroma (Weyermann) (178.0 SRM) Grain 2.08 %
0.05 kg Roasted Barley (Joe White) (710.0 SRM) Grain 1.04 %
18.00 gm Northern Brewer [8.50 %] (60 min) Hops 16.3 IBU
10.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 2.6 IBU
12.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.87 %
Bitterness: 18.9 IBU Calories: 487 cal/l
Est Color: 15.6 SRM
:icon_cheers:

 

[reviled]

American Cream Ale :icon_cheers:

2.5kg Golden Promise
720g Flaked Maize
90g Munich II
90g CaraPils
36g CaraMunich II
180g Cane Sugar
60 - 5 g Nugget
15 - 15g Amarillo, 15g Cascade
0 - 12g Amarillo, 12g Cascade
Dry - 12g Amarillo, 12g Cascade

:icon_drool2:

 

[Bribie G]

<total thread hijack>

Reviled, while I've got you online, I'm bottling a FES stout tomorrow and what are your thoughts on using a bottle of Club Port plus sugaz for priming?

<end of hijack back to business as normal> :icon_cheers:

 

[Screwtop]

Just brewed an IPA and Mk IV of my Unspeakable PA, all the grain crushed on my new monster mill :super:

Mill now............how the brewery hath grown.

IPA details please.

Brew Well

Screwy

 

[Screwtop]

Brewed this Saturday. Adding the Molasses Sugar to the fermenting beer tomorrow.

STOUT CHALLENGE
Foreign Extra Stout


Type: All Grain
Date: 18/07/2009
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 33.28 L Asst Brewer:
Boil Time: 120 min Equipment: Marks Equipment
Brewhouse Efficiency: 72.0


Ingredients

Amount Item Type % or IBU
4.00 kg TF Maris Otter Pale Ale Malt (5.9 EBC) Grain 55.4 %
1.00 kg BB Galaxy Pale Malt (3.0 EBC) Grain 13.9 %
0.30 kg Bairds Brown Malt (128.1 EBC) Grain 4.2 %
0.30 kg Bairds Chocolate Malt (886.5 EBC) Grain 4.2 %
0.30 kg Oats, Flaked (2.0 EBC) Grain 4.2 %
0.30 kg Bairds Amber Malt (100.5 EBC) Grain 4.2 %
0.30 kg TF Roasted Barley (1219.4 EBC) Grain 4.2 %
0.22 kg Bairds Medium Crystal (150.0 EBC) Grain 3.0 %
85.00 gm East Kent Goldings [4.80%] (60 min) Hops 53.0 IBU
0.50 kg Molasses Sugar (160.0 EBC) Sugar 6.9 %
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale



Beer Profile


Measured Original Gravity: 1.073 SG
Bitterness: 53.0 IBU
Est Color: 93.4 EBC


C&B
TDA

Mark,

Have a Choc Treacle FES planned using this yeast would appreciate feedback on it's attenuation ability with your 73GU monster

Cheers,

Screwy

 

[mika]

I admit that I based this recipe on a clone from BYO magazine's chocolate beer clone issue (Dec 2007).
......
They also have a recipe for Sinebrychoff porter, Alaskan smoked porter, and Rogue Shakespeare stout. They might all get a run in the next few months.
......

Don't belive I was a subscriber at that time, if you can post the Alaskan Smoked Porter recipe or add to the recipe database or PM me, twould be greatly appreciated.

 

[reviled]

<total thread hijack>

Reviled, while I've got you online, I'm bottling a FES stout tomorrow and what are your thoughts on using a bottle of Club Port plus sugaz for priming?

<end of hijack back to business as normal> :icon_cheers:

I dont know about bottling with port bribie cos im not 100% sure how much of the sugar in it ferments out, be better to put the port into a 2ndary fermenter and leave it for a week to ferment out the port sugars, then bottle as usal...

If you are keen to try it id be more tempted to do it in a keg over bottles

 

[reviled]

Mill now............how the brewery hath grown.

IPA details please.

Brew Well

Screwy

Yep scored me a monster mill B) straight from the US and for only $250 landed! So good being able to walk downstairs, crush grain, then mash in!

The IPA I brewed is below, I was going for a toasty malty earthy IPA and its tasting great out of the fermenter!

3.4kg Golden Promise
1kg Global Munich II
200g Cara Amber
200g Brown
100g CaraMunich II
100g Dark Crystal

FWH - 8g Nugget
20 - 10g Columbus, 20g Williamette, 10g NZ Goldings
10 - 15g Columbus, 15g Williamette, 10g NZ Goldings
FO- 15g Columbus, 20g Williamette, 10g NZ Goldings

And seeing as I had a cake on brew day available, I used 1728 scottish ale and am really happy with the results thus far!



Also had a day off today and brewed a CAP

2kg German Pils
1.5kg Bohemian Pils
1.25kg Flaked Maize
250g Munich
125g CaraPils

FWH - 12g Columbus
15 - 10g Amarillo, 15g Centennial
FO - 15g Centennial

Wyeast 2124 - bohemian lager 10litre starter

Blog for the brewday with pics is here http://realbeernz.ning.com/profiles/blogs/biab-reviled-style

 

[Ronin]

Hobgoblin clone

4.40 kg Pale Malt, Golden Promise (Simpsons) (6.0 EBC) Grain 79.7 %
1.00 kg Crystal, Medium (Hugh Baird) (150.0 EBC) Grain 18.1 %
0.12 kg Pale Chocolate Malt (Thomas Fawcett) (650.0 EBC) Grain 2.2 %
30.00 gm Fuggles [4.40%] (60 min) (First Wort Hop) Hops 15.3 IBU
35.00 gm Styrian Goldings [3.00%] (30 min) Hops 8.5 IBU
12.00 gm Styrian Goldings [3.00%] (10 min) Hops 1.4 IBU
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter 1000 ml] Yeast-Ale

Any thoughts before I kick off? The colour may be a little light, but I can add some Carafa at sparge time if necessary to adjust colour.
I'm excited :excl:

Les

Am I reading that right? 18% crystal malt? I don't think I've seen that much crystal in a recipe, does it work? It isn't too sweet?

James

 

[reviled]

Am I reading that right? 18% crystal malt? I don't think I've seen that much crystal in a recipe, does it work? It isn't too sweet?

James

I used about 20% of various crystals in both of the scottish beers I made and they were great!! Nice and malty, but with a bit of peat smoke in there to counter balance the sweetness.. It just depends on the beer really..

 

[THE DRUNK ARAB]

Mark,

Have a Choc Treacle FES planned using this yeast would appreciate feedback on it's attenuation ability with your 73GU monster

Cheers,

Screwy

Screwy,

I pitched onto the yeastcake of a special bitter (OG 1044) on Sunday and 48 hrs later it had attenuated by 68%.
I have added two 250g lots of Billingtons Unrefined Molasses sugar since then but haven't taken a measurement since. I will report back in a week or so.

What OG are you looking at for your Choc Treacle FES? Sounds delish btw :icon_drunk: !

C&B
TDA

 

[Fourstar]

Finally decided to do my golden ale recipe thats been floating around. mashing as we speak. Thought it was almost identical to smurtos then realised my %'s are completly different and lower IBU. Not to mention Dark Crystal for a little added complexity.

cheers :icon_cheers:

Golden Ale
American Pale Ale

Type: All Grain
Date: 24/07/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.0

Ingredients
3.50 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 67.3 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 SRM) Grain 19.2 %
0.40 kg Munich I (Weyermann) (7.1 SRM) Grain 7.7 %
0.25 kg Caramalt (Joe White) (17.3 SRM) Grain 4.8 %
0.05 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 1.0 %
20.00 gm Amarillo [8.20%] (60 min) (First Wort Hop) Hops 20.4 IBU
30.00 gm Amarillo [7.80%] (10 min) Hops 9.6 IBU
20.00 gm Amarillo [7.80%] (0 min) (Aroma Hop-Steep) Hops -
0.50 tsp chalk (Mash 60.0 min) Misc
2.00 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: 30.1 IBU
Est Color: 5.7 SRM


Mash Profile
Name Description Step Temp Step Time
Mash In Add 15.00 L of water at 71.8 C 66.0 C 60 min
Mash Out Add 9.00 L of water at 97.7 C 77.0 C 10 min

Notes
10 min @ whirlpool
0 min @ 70deg in cube.

add 1tsp gypsum and 1/2 tsp of chalk to the mash
1tsp gypsum to the boil kettle

 

[yardy]

something the boy and I came up with for my megaswill mates, should mash in by about 8 am hopefully :icon_cheers:

Zac & Dad Blonde Ale

4.500 Galaxy
0.500 Wheat
0.200 Med Crystal
0.100 Amber

60 min addition Northern Brewer to 25 IBU with another 20gm NB at FO

Notts @ 15*C

Yard

 

[goatherder]

Just cubed a bitter:

90% TF MO
5% Wey Caramber
5% Bairds Dark Crystal
Mashed at 65 to 1.036
EKG & Styrians at 60,20 & 0 to about 30 IBUs
I'll be using Wyeast 1026 if I haven't killed it. Otherwise it will be 1469.

 

[Peter Wadey]

I like to keep a range of colours in the keg freezer.
Have a Porter & Stout already in keg.
Kegged a Pale Euro Lager & Vienna yesterday,
so just mashed in a Munich Dunkel to reuse the slurry.

Happy mashing,
Peter
Eastwood @ a mild 6 deg C

 

[Screwtop]

Screwy,

I pitched onto the yeastcake of a special bitter (OG 1044) on Sunday and 48 hrs later it had attenuated by 68%.
I have added two 250g lots of Billingtons Unrefined Molasses sugar since then but haven't taken a measurement since. I will report back in a week or so.

What OG are you looking at for your Choc Treacle FES? Sounds delish btw :icon_drunk: !

C&B
TDA

TDA

OG 58 - 60 want FG of about 15 - 16 so AA% of 72%

Looking forward to doing this one, may have to do a similar thing to get enough yeast. Make a lower gravity beer maybe a Bitter using a single pack, then I'll have enough yeast from that to pitch to the higher gravity beer.

Cheers,

Screwy

 

[Tony]

Was going to work in the yard bus seing as its wet and cold, i decided to brew instead!



Maibock

A ProMash Recipe Report

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

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 7.50
Anticipated OG: 1.070 Plato: 17.08
Anticipated EBC: 14.0
Anticipated IBU: 32.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
80.0 6.00 kg. Weyermann Premium Pilsner Germany 1.038 3
13.3 1.00 kg. Weyermann Munich II Germany 1.038 24
5.3 0.40 kg. Weyermann Carahell Germany 1.035 26
1.3 0.10 kg. Weyermann Caramunich II Germany 1.035 125

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Saphire Pellet 4.50 30.0 45 min.
14.00 g. Hallertauer Mittelfruh Pellet 3.70 2.3 15 min.
10.00 g. Hallertauer Mittelfruh Pellet 3.70 0.3 2 min.
10.00 g. Saphire Pellet 4.50 0.3 2 min.


Yeast
-----

WLP 833