What are you brewing II ?

[reviled]

Brewing my Amarillo Ordinary today, currently mashing into Van Halen :super:

 

[joecast]

ok got a name for the brew from my decoction thread.

Double Decoction Five Grail Porter. raising to mash out now. will get the cube ready during the boil and rack onto the yeast cake tomorrow. ferment at about 10C for a couple of weeks, then bottle.

BJCP Style and Style Guidelines
-------------------------------
12-C Porter, Baltic Porter
Min OG: 1.060 Max OG: 1.090
Min IBU: 20 Max IBU: 40
Min Clr: 17 Max Clr: 30 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (L): 18.00 Wort Size (L): 18.00
Total Grain (kg): 5.50
Anticipated OG: 1.071 Plato: 17.26
Anticipated SRM: 22.8
Anticipated IBU: 33.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 23.23 L
Pre-Boil Gravity: 1.055 SG 13.56 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.5 3.00 kg. Munich Malt Germany 1.037 8
27.3 1.50 kg. Weyermann Pilsner Germany 1.038 2
9.1 0.50 kg. Generic DME - Light Generic 1.046 8
5.5 0.30 kg. JWM Dark Crystal Australia 1.036 112
2.7 0.15 kg. Weyermann Caraaroma Germany 1.034 178
0.9 0.05 kg. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Magnum Pellet 14.00 33.5 70 min.

Yeast
-----
WYeast 2124 Bohemian Lager

 

[sav]

Doing This now thought I may as well as my heffe is just about finished in the fermenter so I will dump it on the cake.



Recipe: 1 SAVS Dunkelweizen
Brewer: sav
Asst Brewer:
Style: Dunkelweizen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.04 L
Estimated OG: 1.053 SG
Estimated Color: 35.5 EBC
Estimated IBU: 15.4 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.61 kg Wheat Malt, Ger (4.2 EBC) Grain 55.82 %
1.65 kg Pilsner (2 Row) UK (2.0 EBC) Grain 35.25 %
0.28 kg Caramunich Malt (90.0 EBC) Grain 5.88 %
0.14 kg Chocolate Wheat Malt (1100.0 EBC) Grain 3.05 %
16.50 gm Hallertauer [8.50 %] (60 min) Hops 15.4 IBU
0.29 tsp Irish Moss (Boil 10.0 min) Misc
1.16 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.68 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 13.11 L of water at 73.1 C 67.0 C
10 min Mash Out Add 6.84 L of water at 94.2 C 75.6 C
15 min Protein rest Add 0.01 L of water and heat to 52.052.0 C


Notes:

 

[reviled]

ok got a name for the brew from my decoction thread.

Double Decoction Five Grail Porter. raising to mash out now. will get the cube ready during the boil and rack onto the yeast cake tomorrow. ferment at about 10C for a couple of weeks, then bottle.

BJCP Style and Style Guidelines
-------------------------------
12-C Porter, Baltic Porter
Min OG: 1.060 Max OG: 1.090
Min IBU: 20 Max IBU: 40
Min Clr: 17 Max Clr: 30 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (L): 18.00 Wort Size (L): 18.00
Total Grain (kg): 5.50
Anticipated OG: 1.071 Plato: 17.26
Anticipated SRM: 22.8
Anticipated IBU: 33.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 23.23 L
Pre-Boil Gravity: 1.055 SG 13.56 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.5 3.00 kg. Munich Malt Germany 1.037 8
27.3 1.50 kg. Weyermann Pilsner Germany 1.038 2
9.1 0.50 kg. Generic DME - Light Generic 1.046 8
5.5 0.30 kg. JWM Dark Crystal Australia 1.036 112
2.7 0.15 kg. Weyermann Caraaroma Germany 1.034 178
0.9 0.05 kg. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Magnum Pellet 14.00 33.5 70 min.

Yeast
-----
WYeast 2124 Bohemian Lager

Im loving the 2124 at the mo, currently drinking a CAP and summer Pilsner fermented with it and theyre tasting great!! Its quickly becoming my favourite lager yeast!!

 

[Scruffy]

There's a BABBs member who has a brilliant quite accidental hop related number plate I saw in the car park last time - can't remember the numerals but it reads 123 FWH. Better than DMS I suppose. I'll try and get a photo next meeting.

You mean this one?



Anyway, what am I brewing? - something quick! I move house next weekend, so can't really do much new brewing, I'm leaving the two brews described in the sig at this house, 'till they're ready to be carted about... but I wanted something fruity and quick...

This is one of the jugs of Cider...

 

[clean brewer]

CB, I'm making it for the swap - Let's hope it's drinkable :unsure: may even have a Randell set up to give it a bit of extra bite...

cheers Ross

Surely it will be :icon_drunk: able Ross....

CB

 

[Ross]

Well, brewed it this morning... changed the Caramalt to Carared, mashed at 70c & caramelised 5L of the 1st runnings by boiling hard for 45 minutes until the wort turned to toffee when drawing a sample.

Carbrook Hop Head Mild

Type: All Grain
Date: 27/09/2009
Batch Size: 26.00 L
Brewer: Ross
Boil Size: 34.00 L
Boil Time: 90 min
Brewhouse Efficiency: 86.00


Amount Item Type % or IBU
2.00 kg Pale Malt, Maris Otter (5.3 EBC) Grain 52.63 %
0.80 kg Carared (40.0 EBC) Grain 21.05 %
0.40 kg Caraaroma (390.0 EBC) Grain 10.53 %
0.40 kg Maize, Flaked (Bairds) (2.5 EBC) Grain 10.53 %
0.10 kg Brown Malt (145.0 EBC) Grain 2.63 %
0.10 kg Chocolate Malt (1300.0 EBC) Grain 2.63 %
90.00 gm 5 mix (Cent/Cas/Ama/Col/Simcoe) [10.60 %] (20 min) Hops 61.7 IBU
90.00 gm 5 mix [10.60 %] (15 min) Hops 50.6 IBU
90.00 gm 5 mix [10.60 %] (10 min) Hops 36.9 IBU
90.00 gm 5 mix [10.60 %] (5 min) Hops 20.3 IBU
90.00 gm 5 mix [10.60 %] (Dry Hop 3 days) Hops -
1 tsp PH.5.2 (Mash)
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
2.00 tsp Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
1.00 tsp Salt (Boil 90mins)
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Est Original Gravity: 1.040 SG
Est Final Gravity: 1.015
Estimated Alcohol by Vol: 3.50%
Bitterness: 169.5 IBU Calories: 374 cal/l
Est Color: 46.5 EBC Color: Color


Cheers Ross

 

[manticle]

here's what's brewin at chez maple

Tribute to Brewdog (How to Disappear Completely)

Did I understand correctly that this is for the vic case swap? I'm yet to understand these massively hopped beers (just on paper - haven't tried one) so I'm looking forward to sampling something outside my comfort zone to see if I get it.

 

[Maple]

Did I understand correctly that this is for the vic case swap? I'm yet to understand these massively hopped beers (just on paper - haven't tried one) so I'm looking forward to sampling something outside my comfort zone to see if I get it.

You got it. Providing it is not absolutely foul, this will be my xmas VIC case swapper... if that fails, it's back to the tried and tested - Rye something-or-other. If you're not a massive hophead, this one should be well and truly out of your comfort zone.

 

[manticle]

I enjoy stepping outside it once in a while.

 

[joecast]

Im loving the 2124 at the mo, currently drinking a CAP and summer Pilsner fermented with it and theyre tasting great!! Its quickly becoming my favourite lager yeast!!

good to know reviled. what temp do you ferment at? just put the porter in the fridge set at 9C to start, then probably raise temp slowly after a week.

 

[reviled]

good to know reviled. what temp do you ferment at? just put the porter in the fridge set at 9C to start, then probably raise temp slowly after a week.

Pitched at 12*c and fermented at 10*c the whole way with no D rest, beautiful yeast character, nice and subtle!

 

[mje1980]

Im brewing an ordinary bitter tomorrow.

JW trad ale 88.6%
Caramunich II 4.5%
Carared 4.5%
Choc 2.4%

Newport @ 60

Fuggle @ FWH
EKG @ FWH

Fuggle @ 1 min
EKG @ 1 min

1.034
15 SRM
27.6 IBU

Some gypsum and chloride in the mash

Not sure of yeast yet, but probably whitbread.

Ross, that mild looks like it'll be tasty!. What a great beer style. Loving the one i have on tap right now. Can drink a few too!

 

[chappo1970]

Just sacc resting this now

Galaxy Summer Ale (Ross's)

8kg Galaxy Pale Ale
0.5kg Wheat
0.3kg Carared

Galaxy Flowers 30gr@60, 15gr@20, 45gr@0mins

Should be a good one for the A1GP's

Chap Chap

 

[clean brewer]

Brewed this on Monday, nothing exciting, but a nice refreshing Wheat for the Warmer days we are getting, double batch and great efficiency and a few extra litres than planned....

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bavarian Weizen
Brewer: Jody Fischer
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 44.00 L
Boil Size: 55.89 L
Estimated OG: 1.054 SG
Estimated Color: 7.8 EBC
Estimated IBU: 14.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Pilsner Galaxy Malt (3.7 EBC) Grain 50.00 %
5.50 kg Wheat Malt Pale (4.2 EBC) Grain 50.00 %
32.00 gm Hallertau [8.10 %] (60 min) Hops 14.5 IBU
0.50 tsp Kopperfloc (Boil 10.0 min) Misc
1 Pkgs Weizen Yeast-Wheat


Mash Schedule: THIS IS THE MASH TO USE
Total Grain Weight: 11.00 kg
----------------------------
THIS IS THE MASH TO USE
Step Time Name Description Step Temp
90 min Step Add 28.71 L of water at 74.7 C 66.0 C

 

[reviled]

Passionfruit Double IPA - will probably brew this sunday as long as im not too hungover

5.07kg Golden Promise
650g Munich II
195g CaraMunich II
325g CaraPils
390g Cane sugar

FWH - 24g Galaxy 13.4%, 12g Simcoe 12.2%
45 - 18g Simcoe 12.2%
30 - 24g Centennial 9.7%
15 - 12g Galaxy 13.4%, 18g Simcoe 12.2%, 24g Centennial 9.7%
5 - 18g Galaxy 13.4%, 24g Simcoe 12.2%, 18g Centennial 9.7%
Dry - 24g Galaxy, 24g Simcoe, 18g Centennial, 12g Columbus

US-05

OG - 1077 and around 150 IBU's

 

[chappo1970]

Passionfruit Double IPA - will probably brew this sunday as long as im not too hungover

5.07kg Golden Promise
650g Munich II
195g CaraMunich II
325g CaraPils
390g Cane sugar

FWH - 24g Galaxy 13.4%, 12g Simcoe 12.2%
45 - 18g Simcoe 12.2%
30 - 24g Centennial 9.7%
15 - 12g Galaxy 13.4%, 18g Simcoe 12.2%, 24g Centennial 9.7%
5 - 18g Galaxy 13.4%, 24g Simcoe 12.2%, 18g Centennial 9.7%
Dry - 24g Galaxy, 24g Simcoe, 18g Centennial, 12g Columbus

US-05

OG - 1077 and around 150 IBU's

Looks great RevKnut! Was it time to hit the hops again?

...Put some real passionfruit pulp into secondary for a bit more tart bite h34r:

 

[bonj]

Looks great RevKnut! Was it time to hit the hops again?

...Put some real passionfruit pulp into secondary for a bit more tart bite h34r:

I wouldn't mind a tart bite :icon_chickcheers:

 

[brettprevans]

im still trying to get my new hlt to work so i can brew Chappo's Golden Rye APA. by the time i rewire eveything i might be mashing in @8pm tonight.

 

[chappo1970]

im still trying to get my new hlt to work so i can brew Chappo's Golden Rye APA. by the time i rewire eveything i might be mashing in @8pm tonight.

ROFL! I'm kegging mine tonight. I'll bottle a sample for ya CM2... might be quicker h34r: