What are you brewing II ?

[Mantis]

Doing an amber ale of sorts. Mash nearly finished


Recipe: AmberThing
Brewer: Richard
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 24.04 L
Estimated OG: 1.049 SG
Estimated Color: 23.4 EBC
Estimated IBU: 29.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 80.65 %
1.00 kg Amber Malt (Joe White) (45.3 EBC) Grain 16.13 %
0.20 kg Caraaroma (256.1 EBC) Grain 3.23 %
15.00 gm Pride of Ringwood [9.50 %] (60 min) (FirsHops 13.5 IBU
20.00 gm Cascade [6.90 %] (45 min) Hops 10.9 IBU
30.00 gm Cascade [6.90 %] (5 min) Hops 3.6 IBU
30.00 gm Cascade [6.90 %] (2 min) Hops 1.5 IBU
1 Pkgs US-05 Yeast


Mash Schedule: Full volume Single Infusion, Medium body, No MO
Total Grain Weight: 6.20 kg
----------------------------
Full volume Single Infusion, Medium body, No MO
Step Time Name Description Step Temp
60 min Infusion Add 37 L of water at 67 C 64.0 C

 

[Steve]

This is more of a "What are you drinking"

Brewed it on 26 July

8kg Mariss Otter
1kg Caramunich II

30gms Galaxy (16%) @ 60
20gms Cascade (7.8%) @ 30 & 20
15gms Cascade @ 15, 10 & 5
30gms Cascade @ 0

Mashed at 64 for 60 mins

US04 x 2


Bloody nice!
Cheers
Steve

 

[bconnery]

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.

I'd definitely recommend going with more like the 25ml.
The artificial nature of the essence was strong for the first couple of weeks before it blended in with the malt flavour. My beer was 6% as well and the essence still dominated at first.
Tastes great now though

 

[Screwtop]

Considering I had yet another wild yeast infection :angry:

So you don't use bleach..........................?

Screwy

 

[razz]

Just boling this one, trying out the very fresh smelling German Hallertau from last weeks club meeting.

Dortmunder II
Dortmunder Export


Type: All Grain
Date: 7/08/2009
Batch Size: 40.00 L
Brewer: JD
Boil Size: 40.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 kg Pilsner (Weyermann) (3.9 EBC) Grain 90.32 %
0.50 kg Munich Malt 1 (17.0 EBC) Grain 6.45 %
0.25 kg Melanoidin (Weyermann) (59.1 EBC) Grain 3.23 %
30.00 gm Super Alpha [12.00 %] (90 min) (First Wort Hop) Hops 24.1 IBU
80.00 gm Hallertau (Melb brewers) [2.30 %] (20 min) Hops 6.3 IBU
1.00 tsp koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (CB) (Mash 90.0 min) Misc
1 Pkgs SafLager Swiss Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.051 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.90 % Actual Alcohol by Vol: 5.21 %
Bitterness: 30.4 IBU Calories: 487 cal/l
Est Color: 9.3 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 7.75 kg
Sparge Water: 24.51 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH

My Mash Step Time Name Description Step Temp
80 min Step Add 23.25 L of water at 68.4 C 63.0 C
10 min mash out Heat to 76.0 C over 25 min 76.0 C

 

[3GumsBrewing]

Put this down on the weekend - can't wait to try it!

Weizenbock

Batch Size: 5.50 L

Ingredients

Amount Item Type % or IBU
1175.21 gm Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 59.50 %
290.00 gm Munich II (Weyermann) (8.5 SRM) Grain 14.68 %
260.00 gm Pale Malt (Barrett Burston) (2.0 SRM) Grain 13.16 %
250.00 gm Caramunich III (Weyermann) (71.0 SRM) Grain 12.66 %
15.00 gm Hallertauer Hersbrucker [2.80 %] (90 min) Hops 13.9 IBU
7.00 gm Hallertauer Hersbrucker [2.80 %] (15 min) Hops 3.0 IBU
0.24 items Whirlfloc Tablet (Boil 15.0 min) Misc
0 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


And just tasted this after a week in the bottle - damn impressive.

Yank IPA

Batch Size: 5.0 L

Ingredients

Amount Item Type % or IBU
1250.00 gm Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 75.30 %
150.00 gm Caramalt (Joe White) (25.0 SRM) Grain 9.04 %
100.00 gm Munich I (Weyermann) (7.1 SRM) Grain 6.02 %
100.00 gm Wheat Malt (Barrett Burston) (1.5 SRM) Grain 6.02 %
60.00 gm Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.61 %
6.00 gm Centennial [9.70 %] (Dry Hop 5 days) Hops -
6.00 gm Cascade [7.20 %] (Dry Hop 5 days) Hops -
4.00 gm Horizon [13.00 %] (60 min) Hops 17.9 IBU
4.00 gm Centennial [9.70 %] (60 min) Hops 13.4 IBU
7.00 gm Williamette [4.60 %] (30 min) Hops 8.5 IBU
10.00 gm Cascade [7.20 %] (1 min) Hops 1.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

 

[chappo1970]

Ok HLT is warming up for this tonight after work.

I put thanks to Maple, Reviled, 4Star, CM2, Gavo and fellow AHBers for helping me put this one together...

Recipe: Golden Wry Ape Ale
Brewer: Trent Chapman
Asst Brewer: DeeJay tha Dog
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 27.02 L
Estimated OG: 1.060 SG
Estimated Color: 25.1 EBC
Estimated IBU: 42.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.20 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 56.64 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 17.70 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 17.70 %
0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3.54 %
0.15 kg Carared (39.4 EBC) Grain 2.65 %
0.10 kg Caramunich II (Weyermann) (124.1 EBC) Grain 1.77 %
30.00 gm Cascade [7.20 %] (90 min) (First Wort HopHops 27.8 IBU
30.00 gm Amarillo Gold [8.60 %] (Dry Hop 4 days) Hops -
5.00 gm Centennial [10.00 %] (45 min) Hops 5.0 IBU
15.00 gm Centennial [10.00 %] (10 min) Hops 5.9 IBU
15.00 gm Centennial [10.00 %] (5 min) Hops 3.3 IBU
10.00 gm Centennial [10.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.65 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
80 min Mash In Add 15.27 L of water at 72.2 C 66.0 C
10 min Mash Out Add 9.16 L of water at 97.9 C 77.0 C

This one's gunna be interesting?

Chao

Chappo

 

[glennheinzel]

Rauchbier for tomorrow. (I've doubled the amount of rauchmalt since the last time I brewed this)

Size: 20 L
Efficiency: 70.0%
Attenuation: 75.0%
Original Gravity: 1.056
Terminal Gravity: 1.014
Color: 14.8
Alcohol: 5.51%
Bitterness: 26.74

Ingredients:
4 kg Smoked Malt
0.8 kg Munich TYPE I
0.6 kg Pilsner Malt
0.23 kg Caramunich TYPE II
0.06 kg Carafa TYPE II
0.115 kg Melanoidin Malt
42 g Hallertau Mittelfruh (4.6%) - added during boil, boiled 60 min
13 g Hallertau Mittelfruh (4.6%) - added during boil, boiled 10 min
1 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 15 min
0.5 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 min

I'll be using White Labs WLP830 German Lager yeast. I've got a starter going at the moment (for my Bav Lager) and it smells great at room temp. I'll admit that my sense of smell isn't that great, but running that yeast warm (18-20 deg C) might go well in a Belgian. h34r:

 

[Kleiny]

Just boiling this right now.

Brown Note Ale

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 55.94 %
2.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 34.97 %
0.40 kg Chocolate Malt (350.0 SRM) Grain 5.59 %
0.25 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.50 %
50.00 gm Fuggles [4.50 %] (60 min) Hops 19.5 IBU
14.30 gm Goldings, East Kent [5.00 %] (30 min) Hops 4.8 IBU
14.30 gm Goldings, East Kent [5.00 %] (10 min) Hops 2.3 IBU



Beer Profile

Est Original Gravity: 1.065 SG
Bitterness: 26.6 IBU
Est Color: 25.3 SRM

 

[bradsbrew]

Cracked and ready to go into mash is.... Aussie Stout..
Missus is going out. So as soon as the kids are fed, I mash. Ready to go to kettle just after they go to bed.

4kg BB pale
1kg aromatic
1 kg vienna
0.5kg roasted Barley
0.25kg Black
0.25 Choc
0.4kg oats

20g POR @ 60
10g First gold @ 60
15g Custer @ 30
10g first gold @ 15
15g POR @ 0
5g cluster @ 0

Mash @ 65 for 90min

 

[winkle]

Just cracking the grain for a Choc-oat-late Express Stout (which means I will start tomorrow morning). It'll be followed by either a Rootin'/Shootin'/Tootin' Saison (one of them ) or a UXB Belgian Ale for QABC.

 

[mikem108]

Special Bitter
8-B Special/Best/Premium Bitter

Size: 25.8 L
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 139.04 kcal per 12.0 fl oz

Original Gravity: 1.042 (1.040 - 1.048)
Terminal Gravity: 1.010 (1.008 - 1.012)
Color: 27.46 (9.85 - 31.52)
Alcohol: 4.11% (3.8% - 4.6%)
Bitterness: 31.8 (25.0 - 40.0)

Ingredients:
4.3 kg Maris Otter Pale
0.220 kg Aromatic Malt (Amber 50)
0.230 kg Crystal 130
0.110 kg Crystal 55
4 g Roasted Barley
15.0 g Target (10.0%) - added during boil, boiled 60.0 min
14.0 g Challenger (6.1%) - added during boil, boiled 60.0 min
14.0 g Northdown (5.8%) - added during boil, boiled 15.0 min
14.0 g Challenger (8.0%) - added during boil, boiled 15.0 min
14.0 g East Kent Goldings (5.0%) - added during boil, boiled 0.0 min
1.0 ea WYeast 1968 London ESB Ale




Notes
66c

Results generated by BeerTools Pro 1.5.3

 

[chappo1970]

Just waiting for the HLT to come up to strike for an ESB... sorry no recipe as it's on the work puter and I ain't typing it in (plus I don't want to give anything away to BribieG h34r: bloody Boil in a Baggers are getting way to cocky these days!)

Chappo

 

[glennheinzel]

Ok HLT is warming up for this tonight after work.
Recipe: Golden Wry Ape Ale
Brewer: Trent Chapman
Asst Brewer: DeeJay tha Dog
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 27.02 L
Estimated OG: 1.060 SG
Estimated Color: 25.1 EBC
Estimated IBU: 42.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.20 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 56.64 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 17.70 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 17.70 %
0.20 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3.54 %
0.15 kg Carared (39.4 EBC) Grain 2.65 %
0.10 kg Caramunich II (Weyermann) (124.1 EBC) Grain 1.77 %
30.00 gm Cascade [7.20 %] (90 min) (First Wort HopHops 27.8 IBU
30.00 gm Amarillo Gold [8.60 %] (Dry Hop 4 days) Hops -
5.00 gm Centennial [10.00 %] (45 min) Hops 5.0 IBU
15.00 gm Centennial [10.00 %] (10 min) Hops 5.9 IBU
15.00 gm Centennial [10.00 %] (5 min) Hops 3.3 IBU
10.00 gm Centennial [10.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.65 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
80 min Mash In Add 15.27 L of water at 72.2 C 66.0 C
10 min Mash Out Add 9.16 L of water at 97.9 C 77.0 C

This one's gunna be interesting?

Chao

Chappo

It will definitely be interesting! I'm filtering kegging my one tomorrow (recipe below) and I can't wait to try it.

Size: 19 L
Original Gravity: 1.054
Terminal Gravity: 1.014
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 (I also added some Target because I didn't have enough Challenger)
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
45 g Amarillo (8.5%) - added dry to primary fermenter

1 ea Fermentis US-05 Safale US-05

 

[DJR]

Brewed a Kolsch yesterday and poured it into the fermenter this morning. Nothing special was just

85% JW Pils
8% Wey Vienna
7% JW Wheat

Mashed at 62C for 1.25h then added extra Pils malt for enzymes and raised temps to 72C for an extra half hour. Bit of CaCl2, even less CaSO4 and treated the water with some Sodium Met for chlorine and Citric Acid for alkalinity.

OG 1048 (i'd expect no more than 1009 FG for this one with the mash)

IBU 25 from Nelson Sauvin and Pacific Hallertau (cube hopped with some of the PH which is a first, might try a "cube hop only" IPA at some point)

Fermented coolish (15C) with WLP029 and will chill to 8C for a week or two after ferment finishes

Also have a Munich Helles almost ready to bottle (WLP833) and have brewed an Altbier (Nottingham, passable and less hassle but back to real Alt yeast methinks) and APA (US05) since i started brewing after a reasonable break 2 months ago

 

[Screwtop]

Sacch rest just begun

Choc Treacle Stout


Batch: 47.00 L
Boil: 55.63 L
OG: 1.058
Estimated SG: 1.016
Estimated Color: 35.2 SRM
Estimated IBU: 59.2 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes

5.64 kg Pale Malt
2.82 kg Vienna Malt
0.56 kg Roasted Barley
0.47 kg Wheat, Torrified
0.32 kg Chocolate Malt
65.80 gm Fuggle (60 min) Hops
47.00 gm Northdown (60 min) Hops
47.00 gm Goldings, East Kent (60 min) Hops

0.56 kg Treacle [Boil for 15 min]


250ml Wyeast 1098 Thick Slurry


75 min Saccharification Heat to 66.0 C over 20 min 66.0 C
10 min Mash Out Heat to 77.0 C over 15 min 77.0 C

 

[chappo1970]

So you don't use bleach..........................?

Screwy

I use bleech sparingly Screwy but the wild yeast is more driven by the native trees, fruit tress and bush surrounding my brewery. I have resorted to dropping the roller doors just before flame out. I then madly spray all contact surfaces etc. Problem is it's good now while the weather is cold but come summer I'm gunna loose 10kgs everytime I brew.

What type of treacle do you use Screwy?

Cheers

Chappo

 

[Screwtop]

I use bleech sparingly Screwy but the wild yeast is more driven by the native trees, fruit tress and bush surrounding my brewery. I have resorted to dropping the roller doors just before flame out. I then madly spray all contact surfaces etc. Problem is it's good now while the weather is cold but come summer I'm gunna loose 10kgs everytime I brew.

What type of treacle do you use Screwy?

Cheers

Chappo

Maybe you should do what at least one other brewer does and spray left over yeast around your brew area in an attempt to beat the wild stuff :lol:

Lyles Black Treacle Chappo.

Screwy

 

[chappo1970]

Maybe you should do what at least one other brewer does and spray left over yeast around your brew area in an attempt to beat the wild stuff :lol:

Lyles Black Treacle Chappo.

Screwy

I actually thought that was a joke? :huh:

Ta Lyles great thanks Screwy been wanting to brew a stout with treacle just wasn't to sure what to use.

Chappo :icon_cheers:

 

[browndog]

I use bleech sparingly Screwy but the wild yeast is more driven by the native trees, fruit tress and bush surrounding my brewery. I have resorted to dropping the roller doors just before flame out. I then madly spray all contact surfaces etc. Problem is it's good now while the weather is cold but come summer I'm gunna loose 10kgs everytime I brew.

What type of treacle do you use Screwy?

Cheers

Chappo

You better start making Los Trios Ringbarkus Chappo!

cheers

Browndog