What are you brewing II ?

[Bribie G]

 

[chappo1970]

Cracking the grain and warming up the HLT for this Tony inspired Aussie wheat with a kiwi twist...

Recipe: Aussie Kiwi Wheat
Brewer: Trent Chapman
Asst Brewer: Monkey Poo
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 52.31 L
Estimated OG: 1.055 SG
Estimated Color: 10.1 EBC
Estimated IBU: 30.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 50.51 %
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 40.40 %
0.45 kg Carahell (Weyermann) (25.6 EBC) Grain 4.55 %
0.45 kg Carared (39.4 EBC) Grain 4.55 %
28.00 gm Hallertauer, New Zealand [8.50 %] (45 minHops 12.4 IBU
28.00 gm Cascade [7.20 %] (45 min) Hops 10.5 IBU
17.00 gm Cascade [7.20 %] (15 min) Hops 3.5 IBU
17.00 gm Hallertauer, New Zealand [8.50 %] (15 minHops 4.1 IBU
15.00 gm Hallertauer, New Zealand [8.50 %] (0 min)Hops -
15.00 gm Cascade [7.20 %] (0 min) Hops -
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 tbsp Polyclar (Secondary 1.0 days) Misc
2.00 tsp Gelatin (Secondary 5.0 hours) Misc
1 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 9.90 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 18.00 L of water at 55.8 C 50.0 C
60 min Saccrification Add 16.00 L of water at 83.0 C 64.0 C
10 min Mash Out Add 22.00 L of water at 99.3 C 77.0 C


Just use S05 as the yeast. Should be a good beer.

 

[therook]

Going to be having a crack at this on the weekend

This is going to be the first time i have used Wy3787.

3 questions

1. I have to build it up from a slant, what size starter do you Belgian Brewers recommend as i have read under pitching suits this style.

2. I have also read to pitch at about 20c and let it rise to 25ish over a few days.

3. how long does this yeast take to ferment out?

Belgian Golden

Style: Belgian Golden Strong Ale
Batch Size: 20.00 L
Boil Volume: 26.88 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %


Ingredients Amount Item Type % or IBU
5.00 kg Pale Malt, Ale (Barrett Burston) (4.0 EBC) Grain 76.9 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3.8 %
35.00 gm Northern Brewer [7.60%] (60 min) Hops 27.9 IBU
28.00 gm Saaz [2.20%] (15 min) Hops 3.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.25 kg Cane Sugar (0.0 EBC) Sugar 19.2 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

Mash 65c

OG of 1.081
FG 1.017
Alcohol 8.4%


Rook

 

[therook]

Going to be having a crack at this on the weekend

This is going to be the first time i have used Wy3787.

3 questions

1. I have to build it up from a slant, what size starter do you Belgian Brewers recommend as i have read under pitching suits this style.

2. I have also read to pitch at about 20c and let it rise to 25ish over a few days.

3. how long does this yeast take to ferment out?

Belgian Golden

Style: Belgian Golden Strong Ale
Batch Size: 20.00 L
Boil Volume: 26.88 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %


Ingredients Amount Item Type % or IBU
5.00 kg Pale Malt, Ale (Barrett Burston) (4.0 EBC) Grain 76.9 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3.8 %
35.00 gm Northern Brewer [7.60%] (60 min) Hops 27.9 IBU
28.00 gm Saaz [2.20%] (15 min) Hops 3.0 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.25 kg Cane Sugar (0.0 EBC) Sugar 19.2 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

Mash 65c

OG of 1.081
FG 1.017
Alcohol 8.4%


Rook

Come on all you Belgian Brewers

 

[bradsbrew]

Rook i used the 3787 in a dubbell last year. I just smacked the pack waited until it was swollen and pitched. I was told I under pitched but it climed out the airlock for a couple of days then again after the second sugar feed. this beer came out around 1008 IIRC. Everyone who has tried it has commented how dry it was.

Top Yeast

Brad

 

[Bribie G]

I put in an Australian Dark (Old) in a mini-comp at BABBs and it was judged a nice quaffing beer but needs more malt. So I let it mature for a further month, put it into the main BABBs comp and whilst getting a decent score it was judged a nice quaffing beer but needs more malt. In fact I had used 4kg BB pilsener as the base malt plus some choc and carafa because I wanted clean and dry. Got too clean.

So QLD State Comp effort with a bit more malt but otherwise the same.

25L

4000 BB Ale
500 Munich II
300 JW Choc Chit
200 Carafa T2

(64 degrees 90 mins)

25 Superpride 90 mins

Whirlfloc

500 white sugaz inverted


2 sachets Coopers kit ale yeast. Yup that's right. Works well in an old if kept around 18, gives Notto a run for its money IMHO.


:icon_cheers:

 

[kirem]

Maibock 17.3P and 29IBU

66% Weyerman pilsner malt
34% IMC Munich
Mashed at 69degC for 17.3P

21g Galena for 90mins

S-189 at 9degC once high krausen forms reduce temp by 1degC/24hours until at 5degC then rack to keg and seal. keep at 5degC for 2 weeks then start lager process reducing 1degC/48 hours until at 0degC, hold there for as long as I can.

water adjusted for 76ppm Ca, 18ppm Mg, 72ppm SO4 and 114ppm HCO3 (9grams epsom salts and 9grams chalk)

 

[randyrob]

S-189 at 9degC once high krausen forms reduce temp by 1degC/24hours until at 5degC then rack to keg and seal. keep at 5degC for 2 weeks then start lager process reducing 1degC/48 hours until at 0degC, hold there for as long as I can.

that is a pretty amazing fermentation regime, i'm not a big lager brewer but one q'n how come there is no need for a d-rest?

 

[kirem]

that is a pretty amazing fermentation regime, i'm not a big lager brewer but one q'n how come there is no need for a d-rest?

I should add that after two weeks at 5degC I check the amount of fermentable sugar left and if none or close to none, I start lagering, otherwise I give it another week and check again.

It is very easy to do with a fridgemate. I walk past the fridge every morning and every night on the way out the door to work, I just knock it down another degC every night or two.

pretty much taken from here;

http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers
Key for a good lagering is control of the yeast contents and temperature profile such that the fermentation slowly continues during the whole time the beer is lagered. Only this allows for the processes to happen that are commonly referred to as maturation: reduction of diacetyl, acedealdehyde, higher alcohols etc. The lagering takes between 4 weeks and 6 months. At the end of lagering the beer has the desired attenuation, which is generally a little higher than the limit of attenuation. For light colored beers this attenuation is about 2-4% and for dark beers as much as 6% above the limit of attenuation. Export style beers can have an attenuation as close as 0.5% below the limit of attenuation. A difference between actual and limit of attenuation means that there are fermentable sugars left in the beer which are a vital part of the flavor profile, but larger percentages of these sugars result in in a less shelf stable beer.


of course raise the temp and do a quick and nasty diacetyl rest, but that is about it. Flavour development from traditional lagering is about a lot more than just diacetyl reduction.

 

[mika]

:icon_offtopic:
Hey Rob, weren't you looking at getting your Audrino dealio to drive the fridge temp ? <mika - waiting, watching h34r: >

Kirem - How's the colour of that Maibock ? My impression was that it needed to be quite light/pale in colour. When I did a recipe for a Maibock and kept coming up way too dark with Munich, so resorted to Vienna. But then turned it around and used a large percentage of Vienna to try and get the malt back bone into it.

 

[DJR]

Mashed + Boiled an Oktoberfestbier yesterday, probably more like a Novemberfest as I have probably left it a week or three too late. I haven't done one before so came up with a simple recipe. A lot of the Okto recipes i looked at specified a higher % of Pils and some munich, I prefer the Vienna malt profile so i thought i'd use that and use close to a 50/50 split of Pils and Vienna/specialty malt. The Melanoidin is because i would have done a double decoction, but i have 2 kids now so decoction days are over.

2.5kg JW Pils
2kg Wey Vienna
0.25kg Wey Melanoidin
0.2kg Wey Carapils

23L volume- 1054 SG 10 EBC @ 80%. Added 5g CaCl2, 3g CaSO4 and 2g CaCO3 (hit about 5.3 pH so all good)

Hops - 6g each NS & Magnum 60'
Saphir 28g + D Saaz 3g 20'

I added 2L more water than the recipe as i had a VERY slow sparge after adjusting my crush gap today+ more stirring of the mash during sparging (i batch sparge and have been getting poor extraction as i haven't been stirring the mash bed enough so the sugars at the bottom of the mash near the braid haven't been rinsing properly), so even though i had a preboil volume of 30L instead of 28L i still hit the target SG, so looks like this one may end up being a 23-24L batch at 1058 or so...

Will dump it out of cube and into fermenter with 250mL of WLP833 slurry from a Helles at about 12-13C then drop the temps to about 8C for a few weeks and hopefully be drinking it mid-late October.

 

[kirem]

Kirem - How's the colour of that Maibock ? My impression was that it needed to be quite light/pale in colour. When I did a recipe for a Maibock and kept coming up way too dark with Munich, so resorted to Vienna. But then turned it around and used a large percentage of Vienna to try and get the malt back bone into it.

woke from my beer fueled dreams at 5.30am to a maibock mash sitting at 75degC. I love automation. final sparge happenig as we speak.

est colour at the low end 11.8EBC according to promash, according to style guidelines, I could go to 22 EBC.

I mashed at 69degC to try and keep some malt sweetness in the final beer.

IMC isn't to greatest of munichs and it is getting a bit old now

 

[THE DRUNK ARAB]

woke from my beer fueled dreams at 5.30am to a maibock mash sitting at 75degC. I love automation. final sparge happenig as we speak.

est colour at the low end 11.8EBC according to promash, according to style guidelines, I could go to 22 EBC.

I mashed at 69degC to try and keep some malt sweetness in the final beer.

IMC isn't to greatest of munichs and it is getting a bit old now

If the IMC is old I can't imagine you getting much out of it. Even when it is fresh it isn't a patch on Weyermann Munich.
I would have resorted to a lower mash temp too but interested to hear how this one comes out kirem :beer: .

C&B
TDA

 

[drsmurto]

About to start the sparge on a bitter.

4.00 kg Pale Malt, Maris Otter (Bairds) (5.9 EBC) Grain 88.89 %
0.25 kg Crystal, Medium (Simpsons) (170.0 EBC) Grain 5.56 %
0.25 kg Wheat, Torrified (Bairds) (3.9 EBC) Grain 5.56 %
22.00 gm Bramling Cross [8.60 %] (60 min) Hops 24.3 IBU
15.00 gm Bramling Cross [8.60 %] (15 min) Hops 8.2 IBU
15.00 gm Bramling Cross [8.60 %] (0 min) Hops -
Wyeast 1469 - West Yorkshire

20L
OG 1.048
EBC 18
IBU 33

Have halved my normal FO addition and reduced the 15 min addition to 0.75g/L. Trying to slowly work my way towards the bitters i had on tap in the UK (malty with low hop aroma) rather than the hoppier english pale ales i tend to brew.

 

[barls]

just mashed in on the dark braggot.
heres the recipe i had done
http://www.aussiehomebrewer.com/forum/inde...showtopic=35961

 

[randyrob]

:icon_offtopic:
Hey Rob, weren't you looking at getting your Audrino dealio to drive the fridge temp ? <mika - waiting, watching h34r: >

Hey Mate,

Yes i've got it working great. Does both heat and cool. I can remotely monitor and control (either via a computer or phone) and it has a live graph.

I've got an apa fermenting @ 19*c and a IPA @ 21*c in the same fridge at the moment.

Here's a screenshot where the two temp probes are connected to different fermenters.



The last thing i was looking at adding was the ability to choose a "Fermentation Schedule" depending on the flavour profile or yeast used during fermentation. e.g. start at 18*c and ramp a degree a day for a saison. that's why kirem's schedule sparked my interest.

Rob.

 

[clean brewer]

A.I.P.A on the boil now... Can finally get a new supply of Hops after this clean out......

Will probably dry hop also.. :icon_drool2:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: A.I.P.A
Brewer: Jody Fischer
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 45.00 L
Boil Size: 50.43 L
Estimated OG: 1.060 SG
Estimated Color: 15.6 EBC
Estimated IBU: 50.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 kg Ale - Golden Promise (6.3 EBC) Grain 80.00 %
2.00 kg Ale Malt (6.3 EBC) Grain 16.00 %
0.50 kg Caramunich 1 (90.0 EBC) Grain 4.00 %
5.00 gm Northern Brewer [8.00 %] (90 min) (First Hops 2.3 IBU
14.00 gm Galena [14.50 %] (90 min) (First Wort HopHops 11.8 IBU
24.00 gm Chinook [11.10 %] (90 min) (First Wort HoHops 15.5 IBU
10.00 gm Topaz [16.20 %] (20 min) Hops 4.9 IBU
35.00 gm Willamette [4.60 %] (20 min) Hops 4.8 IBU
20.00 gm Cascade [7.80 %] (20 min) Hops 4.7 IBU
5.00 gm Cascade [7.80 %] (15 min) Hops 1.0 IBU
8.00 gm Willamette [4.60 %] (15 min) Hops 0.9 IBU
13.00 gm Tettnanger [3.00 %] (15 min) Hops 1.0 IBU
8.00 gm Willamette [4.60 %] (10 min) Hops 0.7 IBU
5.00 gm Cascade [7.80 %] (10 min) Hops 0.7 IBU
13.00 gm Tettnanger [3.00 %] (10 min) Hops 0.7 IBU
13.00 gm Tettnanger [3.00 %] (5 min) Hops 0.4 IBU
5.00 gm Cascade [7.80 %] (5 min) Hops 0.4 IBU
8.00 gm Willamette [4.60 %] (5 min) Hops 0.4 IBU
13.00 gm Tettnanger [3.00 %] (0 min) Hops -
8.00 gm Willamette [4.60 %] (0 min) Hops -
5.00 gm Cascade [7.80 %] (0 min) Hops -
1.00 tsp Kopperfloc (Boil 10.0 min) Misc

 

[Katherine]

Brewed my first Munich lager yesterday

5.7kg of Munich 1
180g Caramunich 1

Hallertau 35g 60 min
Hallertau 15g 20 min

Wyeast Danish Lager

Mashed at 66
Mashed out 76

Smelt beautiful, had a little mishap though, I blew my pick up tube out with my plate chiller, so I only got 10 litres in the fermenter. Had to jug the rest.

Stinks in the fridge pong that yeast stinks.

 

[chappo1970]

5.00 gm Northern Brewer [8.00 %] (90 min) (First Hops 2.3 IBU
14.00 gm Galena [14.50 %] (90 min) (First Wort HopHops 11.8 IBU
24.00 gm Chinook [11.10 %] (90 min) (First Wort HoHops 15.5 IBU
10.00 gm Topaz [16.20 %] (20 min) Hops 4.9 IBU
35.00 gm Willamette [4.60 %] (20 min) Hops 4.8 IBU
20.00 gm Cascade [7.80 %] (20 min) Hops 4.7 IBU
5.00 gm Cascade [7.80 %] (15 min) Hops 1.0 IBU
8.00 gm Willamette [4.60 %] (15 min) Hops 0.9 IBU
13.00 gm Tettnanger [3.00 %] (15 min) Hops 1.0 IBU
8.00 gm Willamette [4.60 %] (10 min) Hops 0.7 IBU
5.00 gm Cascade [7.80 %] (10 min) Hops 0.7 IBU
13.00 gm Tettnanger [3.00 %] (10 min) Hops 0.7 IBU
13.00 gm Tettnanger [3.00 %] (5 min) Hops 0.4 IBU
5.00 gm Cascade [7.80 %] (5 min) Hops 0.4 IBU
8.00 gm Willamette [4.60 %] (5 min) Hops 0.4 IBU
13.00 gm Tettnanger [3.00 %] (0 min) Hops -
8.00 gm Willamette [4.60 %] (0 min) Hops -
5.00 gm Cascade [7.80 %] (0 min) Hops -
1.00 tsp Kopperfloc (Boil 10.0 min) Misc

Holy crap J! What a clean out mate... Save me bottle please? :icon_drool2:



Katie have been taking chiller plate lessons from Pistol?

Brewed my first Munich lager yesterday

5.7kg of Munich 1
180g Caramunich 1

Hallertau 35g 60 min
Hallertau 15g 20 min

Wyeast Danish Lager

Mashed at 66
Mashed out 76

Smelt beautiful, had a little mishap though, I blew my pick up tube out with my plate chiller, so I only got 10 litres in the fermenter. Had to jug the rest.

Stinks in the fridge pong that yeast stinks.

 

[Katherine]

It was my 30th all grain yesterday also you would think I would have it right by now!