What are you brewing II ?

[Bribie G]

I seem to have done nothing but dark ales, old ales, milds and stouts lately and I crave the light !

Knocked up a likely contender and it's mashing at the moment:

YORKSHIRE MODERN SUMMER ALE

25L batch

4000 TF Golden Promise
300 Carared
500 Polenta

Mash 68 degrees 90 mins

500 sugaz in fermenter

35 EKG 90 mins
20 Northdown 90 mins
15 Styrian Goldings 10 mins

Whirlfloc

Yeast: 1469 recultured

Gelatine
Polyclar


I remember the old lager coloured Yorkshire beers such as Theakston bitter and Stones Bitter and even Tetley before they pimped them up for the Southern Trade.

 

[Scruffy]

Ma furst Chimay attempt.

Recipe: Scruffy Grand Reserve
Brewer: Scruffy
Style: Belgian Dark Strong Ale
TYPE: All Grain
Taste: Dunno?

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 27.90 L
Estimated OG: 1.083 SG
Estimated Color: 19.2 SRM
Estimated IBU: 30.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 67.90 %
1.80 kg Munich Malt - 10L (10.0 SRM) Grain 22.22 %
0.35 kg Special B Malt (180.0 SRM) Grain 4.32 %
0.20 kg Wheat Malt, Ger (2.0 SRM) Grain 2.47 %
0.15 kg Aromatic Malt (26.0 SRM) Grain 1.85 %
24.30 gm First Gold [7.50 %] (90 min) Hops 18.6 IBU
24.30 gm Styrian Goldings [5.40 %] (60 min) Hops 11.5 IBU
0.10 kg Candi Sugar, Amber (79.0 SRM) Sugar 1.23 %
1 Pkgs Belgian Ale (Wyeast Labs #1214) [Starter 2.5l]

and half a whirlflock...

Will it make the grand reserve...

 

[warra48]

I'm a once a year lager brewer, but I'm about to break my rule and do another one.

I've just pitched some harvested WY2001 into a starter to build it up to an eventual 5 litres. I will pour off the starter beer and pitch only the slurry.

How's this look?

Batch Size: 23.00 L
Estimated OG: 1.050 SG
Estimated Color: 6.5 EBC
Estimated IBU: 45.4 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

4800.00 gm Premium Pilsner (2.5 EBC) Grain 96.00 %
200.00 gm Carahell (27.0 EBC) Grain 4.00 %
31.00 gm Horizon [9.30 %] (60 min) Hops 30.2 IBU
30.00 gm Saaz T45 [4.50 %] (30 min) Hops 10.9 IBU
25.00 gm Saaz T45 [4.50 %] (10 min) Hops 4.3 IBU
Urquell Lager (Wyeast Labs #2001)

I plan to do just a single infusion at 66C. I can't be bothered doing decoctions this time.
Ferment at 10C for 3 to 4 weeks. As I pitch cold, I won't bother to do a diacectyl rest.
Lager at 2C for 2 months.

 

[Kleiny]

I'm a once a year lager brewer

Why?

I love brewing lagers over winter and keep them lagering until a hot summers day, Kolsch and munch helles in january :icon_drool2:

 

[Scruffy]

Why?

I love brewing lagers over winter and keep them lagering until a hot summers day, Kolsch and munch helles in january :icon_drool2:

I know, and if you freeze them, you can use therm to keep your ALES cool over summer.

 

[warra48]

Why?

I love brewing lagers over winter and keep them lagering until a hot summers day, Kolsch and munch helles in january :icon_drool2:

Because I love ales too much to spend the time on lagers.
Temperature control is not an issue for me. I use a TempMate on my fermenting fridge.

 

[chappo1970]

Considering I had yet another wild yeast infection :angry: eating into my stocks we are going to have another shot at a more Traditional Dreher Vienna tonight. Dad and I have spent the last 2 nights scrubing every fermenter, every pot, hose, tap, fridge, floor and the walls of the brewery. It's so clean and white you have to wear B) . This is driving us insane!!!! If this doesn't work I am going to nuke the place. Anyway back up onto the horse, Dad's informed me that he is about to start cracking the grain and running up the HLT for this little gem.

Recipe: Traditional Dreher Vienna
Brewer: Trent Chapman
Asst Brewer: DeeJay tha Dog
Style: Vienna Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 52.31 L
Estimated OG: 1.047 SG
Estimated Color: 19.9 EBC
Estimated IBU: 22.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.20 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 85.71 %
0.40 kg Caraamber (Weyermann) (70.9 EBC) Grain 4.76 %
0.40 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4.76 %
0.40 kg Caramunich II (Weyermann) (124.1 EBC) Grain 4.76 %
60.00 gm Hallertauer Mittelfrueh [4.60 %] (90 min)Hops 17.8 IBU
30.00 gm Hallertauer Mittelfrueh [4.60 %] (20 min)Hops 5.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 gm Salt (Mash 60.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 8.40 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 13.00 L of water at 56.8 C 50.0 C
60 min Saccrification Add 14.02 L of water at 73.7 C 61.0 C
10 min Mash Out Add 23.00 L of water at 98.0 C 77.0 C


Hopefully this one will turn out!

Chappo

 

[drsmurto]

Chappo

0.40 kg Caraamber (Weyermann) (70.9 EBC) Grain 4.76 %
0.40 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4.76 %
0.40 kg Caramunich II (Weyermann) (124.1 EBC) Grain 4.76 %

14% crystal with a 61C sacc rest. Interested in hearing how this turns out.

I've never mashed that low before. What do you hope it will bring to the beer?

 

[Bribie G]

Because I love ales too much to spend the time on lagers.
Temperature control is not an issue for me. I use a TempMate on my fermenting fridge.

I'd brew more lagers if I had a cold room to keep them in, my good fridge can only hold one fermenter, and has been tied up for over a month with a Bohemian Pils and it's a total PITA because it has 'forced' me to do several brews that don't strictly need cold conditioning and has blocked me off from other brews I love such as my Kiwi Gold "pale ales" that benefit spectacularly from a ten day cold crash. The pils tastes really nice but for a three month brew, on a cost benefit and time analysis I'd sooner buy a couple of slabs of Pilsner Urquell.

Edit: sorry to hear about the infection, Chappo, hope it gets sorted.

 

[chappo1970]

DrS...Whoops (red faced) my bad 65C is the correct temp. I am however looking for a lower attenuated mash for this one as it's my preference in a lager.

Thanks BribieG, two in the last 6 months. Initially I thought is was because of all the fruit trees around the house but they have finished fruiting now so I thinks it's more environmental so Dad and I have been scrubbing and washing and sanitising and rinsing and bombing everything. Walls, Ceilings and Floors included!

Cheers Chappo

 

[Scruffy]

two in the last 6 months. Initially I thought is was because of all the fruit trees around the house but they have finished fruiting now so I thinks it's more...

...all the thieving gypsy bastards you invite round...

h34r:

 

[winkle]

Today I been mostly brewing...
Flying Pig Bitter (in the recipe DB).
Hopefully will also squeeze out a basic hefe tonight (or tomorrow if apathy/drinking sets in)

 

[Steve]

Tomorrow will be:

25 IBU's

8kg Pils
1kg Wheat
500gms Munich II

102gms Saaz @ 60
30gms Saaz @ 10

US05

Never bittered with saaz before.

Cheers
Steve

 

[Damian44]

I just mashed in a Dotmunder....

50L
Amount Item Type % or IBU
6.90 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 66.68 %
3.27 kg Munich Malt - 10L (10.0 SRM) Grain 31.58 %
0.18 kg Melanoiden Malt (20.0 SRM) Grain 1.74 %

75.00 gm Hallertauer Mittelfrueh [4.60 %] (60 min) Hops 20.6 IBU
24.00 gm Hallertauer Mittelfrueh [4.60 %] (5 min) Hops 1.1 IBU
24.00 gm Hallertauer Mittelfrueh [4.60 %] (1 min) Hops 1.1 IBU
0 Pkgs Danish Lager (Wyeast Labs #2042) Yeast-Lager



Beer Profile

Est Original Gravity: 1.044 SG
Estimated Alcohol by Vol: 4.37 %
Bitterness: 22.8 IBU


Im a bit worried about the bitterness being low. The recipe called for 29 IBUs for a 1.053 gravity. Ive lowered the bitterness as my gravity will be 1.044 to keep the IBU/SG ratio the same. I hope all goes well.
The recipe only required .11kg Melanoiden Malt not .18 but it came mixed with other grains.

 

[Fourstar]

Just doughed in on a Roge Hazelnut Nectar clone i have written up. The hazelnut extract is a guesstimation i tried yeasterday by measuring .25 ml into 100ml of TEDs. Tasted/smelt quite hazelnutty. I might have to ramp up or down on the final product.

Cheers! :icon_cheers:

Hazelnut Brown Ale
American Brown Ale


Type: All Grain
Date: 2/08/2009
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
4.00 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 78.4 %
0.40 kg Munich I (Weyermann) (7.1 SRM) Grain 7.8 %
0.20 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 3.9 %
0.20 kg Caramalt (Joe White) (17.3 SRM) Grain 3.9 %
0.15 kg Brown Malt (65.0 SRM) Grain 2.9 %
0.15 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 2.9 %
10.00 gm Magnum [14.00%] (60 min) Hops 16.0 IBU
10.00 gm Pearle [6.00%] (60 min) Hops 6.9 IBU
20.00 gm Pearle [6.00%] (10 min) Hops 5.0 IBU
3.00 gm Baking Soda (Mash 60.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
45.00 ml Hazelnut Extract (Bottling 0.0 weeks) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.6 %
Bitterness: 27.8 IBU
Est Color: 19.7 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 13.47 L of water at 73.4 C 67.0 C 60 min
Mash Out Add 7.70 L of water at 97.0 C 77.0 C 10 min

Notes
2g CaCl and 3 of NaHCO3 into the mash
3g ea of MgSO4 and CaCl
Add hazelnut extract to keg, 2.5ml per 1L

 

[chappo1970]

Fourstar do yourself a favour and PM bconnery his hazelnut won the specialty beer at BABBS. Might be able to give you some tips with using extract? Just a thought mate!

Cracking grain and running up the HLT for this one. It's a bit of a departure from my normal brewing and a brand new style for me. Anyone got tips on 3068 as I have never used it. I have read that is does best at 17C?

Recipe: Jhap RoggenBier (Jye inspired)
Brewer: Chappo
Asst Brewer: DeeJay the Dog
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (35.0) A dunkelweizen made with Rye rather than wheat with a fuller body. A fine rye note with a rich malty character.

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 29.73 L
Estimated OG: 1.048 SG
Estimated Color: 27.8 EBC
Estimated IBU: 16.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.20 kg Rye Malt (9.3 EBC) Grain 63.15 %
1.36 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 26.84 %
0.45 kg Caramunich Malt (110.3 EBC) Grain 8.88 %
0.06 kg Carafa II (811.6 EBC) Grain 1.12 %
25.00 gm Tettnang [4.50 %] (90 min) Hops 14.7 IBU
9.00 gm Saaz [4.00 %] (15 min) Hops 2.2 IBU
2 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 5.07 kg
----------------------------
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.51 L of water at 55.6 C 50.0 C
30 min Saccrification Add 8.47 L of water at 90.0 C 67.0 C
10 min Mash Out Add 8.70 L of water at 99.9 C 77.0 C

I hope this works? And more importantly I have rid myself of that pesky wild yeastie! <_<

Cheers


Chappo

 

[Fourstar]

Fourstar do yourself a favour and PM bconnery his hazelnut won the specialty beer at BABBS. Might be able to give you some tips with using extract? Just a thought mate!

Suprised you didnt remember, http://www.aussiehomebrewer.com/forum/inde...showtopic=35333 you where involved in the discussions!

 

[chappo1970]

Suprised you didnt remember, http://www.aussiehomebrewer.com/forum/inde...showtopic=35333 you where involved in the discussions!

ROFL! :unsure: Forgot my pills today....

Chap Chap

 

[Fourstar]

ROFL! Forgot my pills today....

You're forgiven! Its been an arse of a day.. heaps of wind and it kept on knocking out my flame. I had a terrible boil, up and down like a yo-yo not to mention i missed my post boil volume slightly with around 3L extra still in the kettle but ive still managed to overshoot my efficiency by 6 SG points! :blink:

It looks like i'll be recalibrating beersmith to 72-73%, as the past 3 batches have been like this. Im having to add 1-1.5 L of kettle water to the NC cube to adjust slightly. Glad they have all been heavily hopped so i didnt notice the losses in IBU as much.

cheers.

 

[chappo1970]

I know how you feel 4star. Wow this rye is a PITA to crack! Been at it fo nearly an hour, keeps jamming up FFS. Oh well it's not a brew day with out a few dramas?

I hope it goes well 4star

Chappo :beerbang: