What are you brewing II ?

[Thommo]

I have finally found some brew time.

Doing a double brew day, possible get three away if I play my cards right.

Sparging a Weizen at the moment, 50/50 galaxy and wheat, 13 IBU with spalt, 3068 yeast and 1052 SG.

Following that up with an alt, and if I have time, a bitter or Aussie Ale. Probably go with the Aussie ale.

Good day for it in Sydney at the moment too.

Thommo.

 

[Duff]

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

Yum.

 

[reviled]

Clearing out stock and brewing a Summer Pils today
1.5kg Pils
1.6kg Golden Promise
120g CaraRed
450g Flaked Maize
900g Wheat
45 - 18g Simcoe 12.2%
0 - 14g Simcoe, 14g Centennial
Wyeast 2124

And yesterday brewed an American Stout loaded with roast and american hops :icon_drool2:

3.72kg Golden Promise
1.2kg Munich II
360g Dark Crystal
155g Cara Amber
155g Brown
180g Roast Barley
180g Chocolate
60g Black Patent
60-12g Nugget, 12g Columbus
20 - 20g Columbus, 25g Williamette
5 - 10g Columbus, 15g Williamette
Dry - 20g Columbus, 30g Williamette, 20g Amarillo, 30g Simcoe

And of course good ol S-05

 

[Duff]

Brewed a version of Browndogs LCPA yesterday with FNQ Bunyip and The Drunk Arab here. Look forward to getting the yeast into it.

LCPA

A ProMash Recipe Report

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

Batch Size (L): 40.00
Total Grain (kg): 9.50
Anticipated OG: 1.056 Plato: 13.75
Anticipated SRM: 4.9
Anticipated IBU: 45.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.2 6.00 kg. JWM Export Pilsner Australia 1.037 2
10.5 1.00 kg. JWM Wheat Malt Australia 1.040 2
5.3 0.50 kg. Weyermann Carapils (Carafoam) Germany 1.037 2
21.1 2.00 kg. Weyermann Munich I Germany 1.038 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Goldings - E.K. Pellet 4.30 20.4 60 min.
10.00 g. Chinook Pellet 12.10 8.2 60 min.
40.00 g. Cascade Pellet 6.30 10.3 20 min.
20.00 g. Cascade Pellet 6.30 3.1 10 min.
20.00 g. Chinook Pellet 12.10 3.3 5 min.
60.00 g. Chinook Pellet 12.10 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale

 

[THE DRUNK ARAB]

Brewed a version of Browndogs LCPA yesterday with FNQ Bunyip and The Drunk Arab here. Look forward to getting the yeast into it.

LCPA

A ProMash Recipe Report

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

Batch Size (L): 40.00
Total Grain (kg): 9.50
Anticipated OG: 1.056 Plato: 13.75
Anticipated SRM: 4.9
Anticipated IBU: 45.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
63.2 6.00 kg. JWM Export Pilsner Australia 1.037 2
10.5 1.00 kg. JWM Wheat Malt Australia 1.040 2
5.3 0.50 kg. Weyermann Carapils (Carafoam) Germany 1.037 2
21.1 2.00 kg. Weyermann Munich I Germany 1.038 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Goldings - E.K. Pellet 4.30 20.4 60 min.
10.00 g. Chinook Pellet 12.10 8.2 60 min.
40.00 g. Cascade Pellet 6.30 10.3 20 min.
20.00 g. Cascade Pellet 6.30 3.1 10 min.
20.00 g. Chinook Pellet 12.10 3.3 5 min.
60.00 g. Chinook Pellet 12.10 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale

And a very laid back brewday it was too. Thanks for having me and was great to meet your family and Bunyip and his family. Thanks for having me :beer: !

Would like to see the recipe for that Dark Ale of yours, cracking beer that was.

C&B
TDA

 

[brendanos]

Berliner Weiss' - 3 worts from 4 gyles @ 1.031, 1.039 (blend of two kettles and sterile water) & 1.035 (unboiled), first bac(teria) off the rank!

 

[Stuster]

Interesting, brendanos. Good idea to try a portion unboiled. I've been meaning to get round to using the Wyeast BW blend I have in the fridge. Was going to do two batches with different runnings but I think you've inspired me to split the second runnings into two now and not boil half of it. Did you mash hop? Which runnings gave you which mix?

 

[brendanos]

Interesting, brendanos. Good idea to try a portion unboiled. I've been meaning to get round to using the Wyeast BW blend I have in the fridge. Was going to do two batches with different runnings but I think you've inspired me to split the second runnings into two now and not boil half of it. Did you mash hop? Which runnings gave you which mix?

Yep mash hopped with 30 minutes remaining (2 hour mash at 64C) and immediately before mashing out at 80C (20g hallertau hersbrucker 2.2% each addition). The blending was a bit tricky - first runnings were run into big kettle til runoff hit 1.030 (collected approx 28L @ 1.055), then diverted to the fermenter for ~ 15L, then back to top up the main kettle. The final runnings were run into a smaller kettle for a seperate boil. ~5L of the main kettle was used to top up the no-boil to 20L for gravity of 1.035.

Post boil - I had 29L @ 1.039 and 9L @ 1.020, filled a small fermenter (13L) with 1.039, then blended the other two with some sterile water to get 25L @ 1.031.

I pitched lacto in all three, ale yeast in two (will wait for third to sour before ale yeast), and will pitch brett when it's all over. After half a day the no boil is tasting like apricots, while the others taste like wort and slightly yeasty wort.

 

[Stuster]

After half a day the no boil is tasting like apricots

Mmmmm, apricots. :icon_drool2:

Ok, I'm inspired now. I wasn't going to mash hop, but seems like something different so I'm going to give that a go too. :icon_cheers:

 

[Duff]

And a very laid back brewday it was too. Thanks for having me and was great to meet your family and Bunyip and his family. Thanks for having me :beer: !

Would like to see the recipe for that Dark Ale of yours, cracking beer that was.

C&B
TDA

And it was a pleasure having you here. Was out cold this morning when you called by however :huh: Had an afternoon in the park with the new mums group. The Dad's could be found in the corner downing stubbies which was nice.

I'll send you a bottle of the finished brew when fermented with the dark ale receipe. Toast those oats.

Cheers mate.

 

[yardy]

once i clean up from yesterdays GB i'm putting this one down,

Pommy *******

4.500 Marris Otter
0.250 Wheat
0.150 Carared
0.07 Pale Chocolate

Bittered with Styrian Goldings and Finished with Fuggles to a total of 26 IBU

Windsor Yeast

Cheers
Yard

 

[lobo]

just started the sparge.

23l.
og 1047

88.2% JWM pils 4.1kg
8.6% WYE pale wheat .4kg
3.2% WYE melanoidian .15kg

37ibu
superpride @60 10g
nelson sauvin
5g @ 30min
15g @ 20min
10g @10min
20g @flameout

wyeast 2007 pilsen lager slurry .5litre

will pitch at whatever it comes out of the plate chiller at, then drop it to 9deg after 24hrs.

Lobo

 

[kirem]

A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

07-B Amber Hybrid Beer, California Common Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 20 Max Clr: 28 Color in EBC

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

Batch Size (L): 25.40 Wort Size (L): 25.40
Total Grain (kg): 5.85
Anticipated OG: 1.054 Plato: 13.34
Anticipated EBC: 23.0
Anticipated IBU: 42.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Extract EBC
-----------------------------------------------------------------------------
62.1 3.63 kg. Pale Malt(2-row) Great Britain 8.43 5
9.6 0.56 kg. IMC Munich Australia 1.32 12
9.4 0.55 kg. Weyermann Caramunich I Germany 1.21 100
9.6 0.56 kg. Amber Malt Great Britain 1.09 69
9.4 0.55 kg. Weyermann Pilsner Germany 1.28 4

Extract represented as Plato.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Galena Pellet 12.90 32.7 60 min.
45.00 g. Hallertau Northern Brewer Pellet 6.60 10.0 15 min.
45.00 g. Hallertau Northern Brewer Pellet 6.60 0.0 0 min.


Yeast
-----
WYeast 2112 Californian Lager

 

[Barley Belly]

Planned a double today

First one is almost at mash out
Second is straight after
Both No-Chill



BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Adam's Aussie Pride
Brewer: finners
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.57 L
Estimated OG: 1.052 SG
Estimated Color: 11.8 EBC
Estimated IBU: 13.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt (Barrett Burston) (3.5 EBC) Grain 70.0 %
1.00 kg Carahell (Weyermann) (25.0 EBC) Grain 20.0 %
0.50 kg Carafoam (Weyermann) (3.9 EBC) Grain 10.0 %
15.00 gm Pride of Ringwood [9.30%] (40 min) Hops 13.6 IBU
10.00 gm Pride of Ringwood [9.30%] (0 min) (Aroma Hops -
1 Pkgs Dry Ale Yeast (Fermentis #US-05) Yeast-Ale


Mash Schedule: Copy of Single Infusion, Light Body
Total Grain Weight: 5.00 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 13.03 L of water at 73.7 C 65.6 C 75 min
Mash Out Add 8.34 L of water at 93.5 C 75.6 C 10 min




Recipe: Adam's Saaz Pils
Brewer: finners
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.57 L
Estimated OG: 1.051 SG
Estimated Color: 6.0 EBC
Estimated IBU: 11.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.25 kg Pilsner (Weyermann) (3.0 EBC) Grain 89.5 %
0.50 kg Carafoam (Weyermann) (3.9 EBC) Grain 10.5 %
30.00 gm Saaz [4.00%] (40 min) Hops 11.8 IBU
15.00 gm Saaz [4.00%] (0 min) Hops -
15.00 gm Saaz [4.00%] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs Dry Ale Yeast (Fermentis #US-05) Yeast-Ale


Mash Schedule: Copy of Single Infusion, Light Body
Total Grain Weight: 4.75 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 12.38 L of water at 73.7 C 65.6 C 75 min
Mash Out Add 7.92 L of water at 93.5 C 75.6 C 10 min

 

[barls]

re did my curious experiment yesterday as a double batch. went well just a little under gravity due to a low boil.
i doubled the amount of smoke malt and also increased the amount of time it was smoked.
Batch 2 of Smoked Schwarz

Dates
Date Brewed: 29 Aug 2009 Date Racked: 29 Aug 2009
Date Packaged: 29 Aug 2009 Date Ready: 29 Aug 2009


Selected Style and BJCP Guidelines
4C-Dark Lager-Schwarzbier

Minimum OG: 1.046 SG Maximum OG: 1.052 SG
Minimum FG: 1.010 SG Maximum FG: 1.016 SG
Minimum IBU: 22 IBU Maximum IBU: 32 IBU
Minimum Color: 17.0 SRM Maximum Color: 30.0 SRM


Recipe Overview
Target Wort Volume Before Boil: 54.00 l Actual Wort Volume Before Boil: 56.00 l
Target Wort Volume After Boil: 40.00 l Actual Wort Volume After Boil: 45.00 l
Target Volume Transferred: 40.00 l Actual Volume Transferred: 45.00 l
Target Volume At Pitching: 40.00 l Actual Volume At Pitching: 45.00 l
Target Volume Of Finished Beer: 38.00 l Actual Volume Of Finished Beer: 45.00 l
Target Pre-Boil Gravity: 1.036 SG Actual Pre-Boil Gravity: 1.039 SG
Target OG: 1.048 SG Actual OG: 1.041 SG
Target FG: 1.013 SG Actual FG: -No Record-
Target Apparent Attenuation:: 71.9 % Actual Apparent Attenuation: 100.0 %
Target ABV: 4.6 % Actual ABV: 5.4 %
Target ABW: 3.6 % Actual ABW: 4.3 %
Target IBU (using Tinseth): 32.7 IBU Actual IBU: 28.2 IBU
Target Color (using Morey): 22.4 SRM Actual Color: 20.7 SRM
Target Mash Efficiency: 80.0 % Actual Mash Efficiency: 90.6 %
Target Fermentation Temp: 11 degC Actual Fermentation Temp: 11 degC


Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 4.000 kg 51.8 % 1.1 In Mash/Steeped
German Munich Malt 1.965 kg 25.5 % 2.3 In Mash/Steeped
German Smoked Malt 1.200 kg 15.5 % 0.6 In Mash/Steeped
Weyermann Carafa Special II 0.555 kg 7.2 % 48.1 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
super pride 15.1 % 30 g 32.7 Loose Pellet Hops 60 Min From End

Yeast
White Labs WLP838-Southern German Lager

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)

Step Type Temperature Duration
Rest at 66 degC 60

 

[NickB]

Mashing this atm. Trying out a modification to my HERMS temp probe placement (ala Chappo) and just used my new electric HLT for the first time (2200W element in a 50L SS vessel....)


Recipe: Pillar of Stout
Style: 13E-Stout-American Stout

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.039 SG
Expected OG: 1.053 SG
Expected FG: 1.014 SG
Expected ABV: 5.2 %
Expected IBU (using Tinseth): 48.1
Expected Color: 48.2 SRM
Apparent Attenuation: 73.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 4.400 kg (85.6 %) In Mash/Steeped
UK Roasted Barley 0.340 kg (6.6 %) In Mash/Steeped
UK Chocolate Malt 0.150 kg (2.9 %) In Mash/Steeped
German Carafa II 0.150 kg (2.9 %) In Mash/Steeped
UK Black Malt 0.100 kg (1.9 %) In Mash/Steeped

Hops
Australian Super Pride (15.1 % alpha) 15 g Loose Pellet Hops used 60 Min From End
Australian Pride Of Ringwood (8.3 % alpha) 30 g Loose Pellet Hops used 20 Min From End

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

Yeast: Wyeast 1084-Irish Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins

Cheers

 

[drsmurto]

Double batch of an Aussie Pale Ale for a camping trip with mates.

8.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 88.54 %
0.60 kg Wheat, Torrified (Bairds) (3.9 EBC) Grain 6.25 %
0.30 kg Amber Malt (Bairds) (100.0 EBC) Grain 3.13 %
0.20 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 2.08 %
60.00 gm Pride of Ringwood [9.00 %] (60 min) Hops 41.3 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
7.50 gm Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs Coopers Ale (Coopers) Yeast-Ale

40L (30L boil, 10L of boiling water added at FO)
OG 1.047
BU 30ish
EBC about that.

Mashed in, now time for a coffee and the sunday paper so i can read about how good the crows boys were last night and how shit the power was (lowest crowd on record to boot!)

Happy days

 

[NickB]

How do you find that recipe Dr. S? I'm looking for a decent aussie lager/pale ale recipe for my swill loving mates. Wouldn't mind something with a little bit of flavour as a gateway beer......


Cheers

 

[kirem]

A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

07-B Amber Hybrid Beer, California Common Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 20 Max Clr: 28 Color in EBC

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

Batch Size (L): 25.40 Wort Size (L): 25.40
Total Grain (kg): 5.85
Anticipated OG: 1.054 Plato: 13.34
Anticipated EBC: 23.0
Anticipated IBU: 42.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Extract EBC
-----------------------------------------------------------------------------
62.1 3.63 kg. Pale Malt(2-row) Great Britain 8.43 5
9.6 0.56 kg. IMC Munich Australia 1.32 12
9.4 0.55 kg. Weyermann Caramunich I Germany 1.21 100
9.6 0.56 kg. Amber Malt Great Britain 1.09 69
9.4 0.55 kg. Weyermann Pilsner Germany 1.28 4

Extract represented as Plato.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Galena Pellet 12.90 32.7 60 min.
45.00 g. Hallertau Northern Brewer Pellet 6.60 10.0 15 min.
45.00 g. Hallertau Northern Brewer Pellet 6.60 0.0 0 min.


Yeast
-----
WYeast 2112 Californian Lager

All done and dusted.

86% efficiency 26L of 13Plato measured in the fermenter.

I finally gave up on the recirculating cooling water for the plate chiller. Made a quick change and hooked the hose up to the plate chiller. 100ish -->17 degC in one pass.
No more waiting an hour for the thing to cool.
Recirculate on itself for about 15min to try and keep some cold break in the kettle then into the fermenter.

most enjoyable brew morning ever

 

[kevo]

Just made the Ordinary Bitter from BCS yesterday. Small batch, my second all grain batch(BIAB), went very smoothly and even overshot my gravity!

A great mornings brewing and it's happily chugging away in the fermenter this morning....

Was surprised how little break material I ended up with, recall heaps after my first AG batch a while back. Give it time though, see how much falls out in the fermenter.

Kev