What are you brewing II ?

[clean brewer]

Yes mate, only used up the Galena, Chinook and Northern Brewer.. Still have a shitload of Cascade, Willamette and US Tettnanger left of the Hops I got from Batz.. Time for a new order....

All done and dusted now, 44ltrs into 2 cubes, hit 80% efficiency.... Going to try get it in the QABC..

It was my 18th AG brew this year and 19th in Total, 5 of those brews have been doubles... :beerbang:

CB

 

[NickB]

Just finished an Aussie Dark Ale - was showing my dad how to brew as he's here on holiday for a couple of weeks!

Recipe: Aussie Old

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Volume At Pitching: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.036 SG
Expected OG: 1.050 SG
Expected FG: 1.012 SG
Expected ABV: 5.0 %
Expected ABW: 3.9 %
Expected IBU (using Tinseth): 23.6
Expected Color: 23.0 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 4.300 kg (89.6 %) In Mash/Steeped
UK Chocolate Malt 0.250 kg (5.2 %) In Mash/Steeped
UK Medium Crystal 0.250 kg (5.2 %) In Mash/Steeped

Hops
Australian Super Pride (15.1 % alpha) 12 g Loose Pellet Hops used 60 Min From End

Other Ingredients
Chiller 1000 g used In Boil
Koppafloc 1 g used In Boil

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: 64C



Ended up hitting 88% efficiency, so will be 22 IBUs or so. Should be a nice easy drinker.


PS: Bloody Hell CB - that beer should make the enamel peel off your teeth Sounds bloody delicious!

 

[KHB]

Just mashing this one in

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Amber Ale
Brewer: Ben
Asst Brewer: Caitlyn
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 45.00 L
Boil Size: 51.72 L
Estimated OG: 1.054 SG
Estimated Color: 23.9 EBC
Estimated IBU: 35.8 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 88.40 %
0.35 kg Crystal (Joe White) (141.8 EBC) Grain 3.87 %
0.35 kg Crystal Medium, Bairds (150.0 EBC) Grain 3.87 %
0.35 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.87 %
35.00 gm Chinook [13.00 %] (60 min) Hops 24.0 IBU
60.00 gm Williamette [5.50 %] (20 min) Hops 10.5 IBU
20.00 gm Cascade [6.30 %] (5 min) Hops 1.3 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 9.05 kg
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
10 min Protein Rest Add 27.15 L of water at 55.8 C 50.0 C
60 min Saccharification Heat to 68.0 C over 15 min 68.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

Mashing in at 68.c to try and sort out my over attentuation ive been getting recently

Cheers
Scotsman

 

[reviled]

Yea boi!! Just took a hydro sample of my Old Ale and shes down to 1016, so thats 14 points worth of sugar that the bretts munched its way through, the smell is awesome, like sweaty socks and cherry pie :icon_drool2: Yum!!!

Now the question is - when do I keg it?? Its been in the primary for about 3 months now, the Bretts been in there for 2 months, and activity appears to have slowed, allthough maybe not stopped completely?? I was considering kegging it, then hoping a few more points will drop giving me some natural carbonation - any thoughts??

 

[Stuster]

Managed to squeeze in two batches yesterday. B)

First up was a Simcoe IPA. Mostly Simcoe but bittered with Horizon. Pale, Munich, Wheat and Caramunich I. Just pitched some 1728 slurry on it.

Then was an amber weizen. Pale, wheat and a couple of kilos of dark wheat. Interesting to see what flavours that gives. The grain itself tasted and smelled along the lines of Coco Pops when I was milling it. :lol: Just pitched a packet of the dry Munich wheat yeast. First try using that. Seems like there's really mixed reports on that one, but hopefully even if the yeast doesn't contribute as much as a liquid variety the grains should carry the beer.

Edit: Reviled, I think that you should be fine kegging it. I doubt it'll drop much more though so it might not carbonate up by itself.

 

[reviled]

Managed to squeeze in two batches yesterday. B)

First up was a Simcoe IPA. Mostly Simcoe but bittered with Horizon. Pale, Munich, Wheat and Caramunich I. Just pitched some 1728 slurry on it.


Edit: Reviled, I think that you should be fine kegging it. I doubt it'll drop much more though so it might not carbonate up by itself.

Cheers Stu - ill keg it now, can allways force carb it later if it doesnt carb up...

Re the Simcoe IPA, keen to know how that turns out, I recently did an IPA with Williamette and Columbus fermented with 1728 and it was pretty tasty, the strain does hide the hops abit but in my case it balanced out the beer perfectly!! I think it would go great with some of the woody simcoe characteristics :icon_cheers:

 

[A3k]

Just sparging this one at the moment. It was going to be an american blonde ale, but i keep adding to it. i'm thinking it's closer to an APA now.

Cheers,
Al

Al's American Blonde
Brew Type: All Grain Date: 20/09/2009
Style: Blonde Ale Brewer: Al
Batch Size: 25.00 L Assistant Brewer:
Boil Volume: 31.38 L Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 81.17 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
3.50 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 72.92 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 20.83 %
0.20 kg Caramalt (Joe White) (25.0 SRM) Grain 4.17 %
0.10 kg Crystal Pale (Bairds) (50.8 SRM) Grain 2.08 %
6.00 gm Amarillo Gold [8.60 %] (60 min) (First Wort Hop) Hops 6.8 IBU
10.00 gm Simcoe [12.20 %] (60 min) Hops 14.6 IBU
6.00 gm Simcoe [12.20 %] (20 min) Hops 2.9 IBU
6.00 gm Amarillo Gold [8.60 %] (20 min) Hops 2.1 IBU
6.00 gm Saaz-B [8.00 %] (20 min) Hops 1.7 IBU
6.00 gm Saaz-B [8.00 %] (10 min) Hops 1.0 IBU
6.00 gm Amarillo Gold [8.60 %] (10 min) Hops 1.2 IBU
10.00 gm Amarillo Gold [8.60 %] (0 min) (Aroma Hop-Steep) Hops -
10.00 gm Saaz-B [8.00 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
2.00 gm Calcium Chloride (Mash 60.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.045 SG (1.038-1.054 SG) Measured Original Gravity: 1.049 SG
Estimated Final Gravity: 1.011 SG (1.008-1.013 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 5.9 SRM (3.0-6.0 SRM) Color [Color]
Bitterness: 30.4 IBU (15.0-28.0 IBU) Alpha Acid Units: 12.2 AAU
Estimated Alcohol by Volume: 4.47 % (3.80-5.50 %) Actual Alcohol by Volume: 5.08 %
Actual Calories: 456 cal/l

 

[mika]

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.

View attachment 29795

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.

So get on with it then. I'll be back home and brewing within a fortnight

 

[Cortez The Killer]

Putting this down tomorrow

Rye In Your Eye!
Recipe Specifics
----------------
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (Kg): 4.45
Anticipated OG: 1.050 Plato: 12.47
Anticipated SRM: 6.1
Anticipated IBU: 35.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.5 0.20 kg. Weyermann - Carared Germany 1.036 24
32.6 1.45 kg. Weyermann - Rye Malt Germany 1.029 3
62.9 2.80 kg. Simpson Marris Otter England 1.037 3

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Chinook Pellet 8.46 21.9 60 min.
10.00 g. Amarillo Pellet 6.69 4.7 25 min.
10.00 g. Cascade Pellet 4.77 3.3 25 min.
10.00 g. Hallertauer Pellet 2.23 1.6 25 min.
10.00 g. Amarillo Pellet 6.69 1.9 5 min.
10.00 g. Cascade Pellet 4.14 1.2 5 min.
10.00 g. Hallertauer Pellet 2.23 0.6 5 min.

Yeast
-----
1272 American Ale II

 

[bradsbrew]

Put this one down today whilst digging the footings for the new deck.

Brads Best Bitter

4kg BB Ale
1kg Aromatic
1kg Vienna
0.25kg Carared
0.25kg Special B
0.15kg Pale Wheat

10g Willamette FWH 90min
35g First Gold 60min
15g First Gold 15min
15g Styrian Goldings 15min
15g Styrian Goldings 0min

Colour looks fickin awesome
Will throw in some 1275 tomorrow.

Brad

 

[Bizier]

Cubed 50L earlier this afternoon, a mild with on-hand ingredients (thus no brown malt and why I used JW Trad instead of my precious MO):

7.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 85.26 %
0.35 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4.26 %
0.35 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4.26 %
0.20 kg Amber Malt (43.3 EBC) Grain 2.44 %
0.16 kg Chocolate Malt - Pale (800.0 EBC) Grain 1.95 %
0.15 kg Crystal Malt - 60L (Thomas Fawcett) (118.2Grain 1.83 %
20.00 gm Northdown [8.50 %] (60 min) Hops 9.0 IBU
30.00 gm Styrian Goldings [4.10 %] (30 min) Hops 5.0 IBU
1 Pkgs British Cask Ale (Wyeast Labs #1026) Yeast-Ale

TF Crystal is actually Med Simpsons Crystal... mm mmm.

I am really surprised with the pellet aroma of Northdown, I might have to dry hop something with it, really quite nice.

 

[fraser_john]

Never used Galaxy before and decided to try a single hop APA with it! Those hops are the stickiest I have ever used and they smell sooooo gooood.

Brewing Date: Saturday August 22, 2009
Head Brewer: John M Fraser
Asst Brewer:
Recipe: Galaxy APA

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (Kg): 5.60
Anticipated OG: 1.052 Plato: 12.78
Anticipated SRM: 8.7
Anticipated IBU: 48.7
Brewhouse Efficiency: 82 %
Wort Boil Time: 60 Minutes

Actual OG: 1.050 Plato: 12.39
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.91 by Volume: 5.00 From Measured Gravities.
ADF: 75.2 RDF 62.6 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 86 %
Anticipated Points From Mash: 51.66
Actual Points From Mash: 54.09


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.2 0.23 kg. Crystal 60L America 1.034 60
4.2 0.23 kg. Weyermann Caramunich II Germany 1.035 63
87.5 4.90 kg. Pale Malt(2-row) Great Britain 1.038 3
4.2 0.23 kg. Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Galaxy Whole 14.90 15.8 60 min.
15.00 g. Galaxy Whole 14.90 21.2 45 min.
15.00 g. Galaxy Whole 14.90 8.0 20 min.
12.00 g. Galaxy Whole 14.90 3.8 10 min.
17.00 g. Galaxy Whole 14.90 0.0 0 min.


Yeast
-----

WYeast 1272 American Ale II

 

[razz]

I've been thinking about my next brew for a week now frazer_john, and I have all those goodies in my brew cave. Pardon me, I have pellets, not whole hops. I do love APA although I might keep the BU's down and keep some for dry hopping. Thanks for the inspiration.

 

[Weizguy]

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.

Have finally posted this recipe in the Recipe Db.

Beerz, guys (incl girls)

 

[Bizier]

Hectic going there Les... I'd love to see photos of the setup for the smoking. I was thinking brewing about one of these the other day, but using the Wey Rauch.

 

[Steve]

Heating the water for this:

7.5kg BB Pale
1kg BB Galaxy
600gms BB Wheat
500gms Light Crystal
500gms Caraoma
250gms Chocolate

49gms Northern brewer (9.6) @ 60
15gms fuggles (4.2%) @ 20, 10 & 0

US05

Mash at 68

Cheers
Steve

 

[joecast]

mashing in my first single malt beer. all wey pils, magnum for bittering and saaz at 5min. wyeast 2124.
joe

 

[technocat]

mashing in my first single malt beer. all wey pils, magnum for bittering and saaz at 5min. wyeast 2124.
joe

G'day Joe

I did one similar off a recipe posted here using Bo-Pils, Northern Brewer and 90gr of Czeck Saaz. Used Wyeast Budvar and added some wheat. Been in the keg filtered for two weeks and had a sample yesterday and happy to report a very nice drop. Colour of pale straw and clear as crystal.

:icon_cheers:

 

[joecast]

G'day Joe

I did one similar off a recipe posted here using Bo-Pils, Northern Brewer and 90gr of Czeck Saaz. Used Wyeast Budvar and added some wheat. Been in the keg filtered for two weeks and had a sample yesterday and happy to report a very nice drop. Colour of pale straw and clear as crystal.

:icon_cheers:

thanks beernut. been tossing between the boho and german. not sure why i went with this recipe but hope it turns out well. hopefully i get a good idea of what the pils malt gives as i have plenty of it around. might go with a german pils next time. cheers.
joe

forgot to mention also hoping to use the 2124 yeast cake for another attempt at a baltic porter in a month or so.

 

[technocat]

I intend to try some porters later on in the year as the Stouts are a bit heavy for me. ATM just concentrating on lagers and Pils while the weather is a bit cool. I had great success with these styles last winter so I am trying for some stock for Xmas. Then back into the APA's

:icon_chickcheers: