What are you brewing II ?

[mckenry]

Hi guys, put this down yesterday. i hope i didn't over do it with the hops. How will the Danish Lager go in a pilsner sort of a beer?

Type: All Grain
Date: 4/10/2009
Batch Size: 50.00 L
Brewer: Damian
Boil Size: 60.98 L
Boil Time: 90 min Equipment: Biab
Brewhouse Efficiency: 74.00


Ingredients

Amount Item Type % or IBU
7.75 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 82.89 %
1.00 kg Munich Malt (9.0 SRM) Grain 10.70 %
0.60 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6.42 %
0.00 gm Pride of Ringwood [9.00 %] (60 min) Hops -
80.00 gm Tettnang [4.20 %] (60 min) Hops 20.1 IBU
75.00 gm Saaz [3.50 %] (20 min) Hops 5.3 IBU
65.00 gm Saaz [3.50 %] (10 min) Hops 2.7 IBU
65.00 gm Saaz [3.50 %] (5 min) Hops 2.3 IBU
65.00 gm Saaz [3.50 %] (0 min) Hops -
2 Pkgs Danish Lager (Wyeast Labs #2042) Yeast-Lager



Beer Profile

Est Original Gravity: 1.043 SG
Estimated Alcohol by Vol: 4.20 %
Bitterness: 30.4 IBU

Whoa - you have 30.4IBU which is pretty high for a lager - and you POR hops havent even been calculated. You have to add the POR at 9AA boiled for 60 as well.... It's gonna be bitter.
Anyway - I love the Danish Lager yeast.

 

[bconnery]

Whoa - you have 30.4IBU which is pretty high for a lager - and you POR hops havent even been calculated. You have to add the POR at 9AA boiled for 60 as well.... It's gonna be bitter.
Anyway - I love the Danish Lager yeast.

Not at all in my book. 30-35 is where I put nearly all my pilsners.
Jever Pils is 45 IBUs and brilliant...

 

[Damian44]

Thanks guys. I didn't end up using the POR. I was going to add the Tett at 5 min instead of Saaz, but i chickened out. Using Tinseth im getting 32.8 IBUs. Anyway, Lager season is over for me. Time for some tasty ales.

 

[Effect]

Doing an irish red today

3.78 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 92.9 %
0.10 kg Caraaroma (130.0 SRM) Grain 2.5 %
0.10 kg Carared (Weyermann) (24.0 SRM) Grain 2.5 %
0.09 kg Roasted Barley (Bairds) (659.9 SRM) Grain 2.2 %
60.00 gm Goldings, East Kent [3.90%] (60 min) Hops 26.5 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 tsp Yeast Nutrient (Primary 3.0 days) Misc
2 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

23 litre batch. Going to boil down some of the first runnings a bit...


Also putting down tonys LCBA...double brew day, which is a first.

 

[jayse]

half drunk and half way through an american brown :icon_drunk:

 

[jayse]

Down, 1.070, 40ibu and 5.6g /L at flame out. Time to stoak the bong!

 

[AndrewQLD]

Down, 1.070, 40ibu and 5.6g /L at flame out. Time to stoak the bong!

Bad boy Jayse, glad to see you got through the day half stung with no accidents, legend :super:
Gees mate, was that about 100g at flame out?

Andrew

 

[jayse]

140g @ flameout for 25litres, enjoyed a few english pale ales on the journey, brakspear EPA, wadworth 6X and bagder gold. Also a must try for everyone if you can find it is beard and brau, after trying it again today I would say it ranks right up amoung the best aussie micros, perfection!

 

[Effect]

Down, 1.070, 40ibu and 5.6g /L at flame out. Time to stoak the bong!

hey jasye...that much at flame out? is there a limit before it tastes grassy? or is that dry hopping? If it is dry hopping, what would be the limit?

Cheers
Phil


BTW, the irish red is done and in the sink cooling...the lcba clone is in the process of being sparged and all hops are weighed out...

 

[matti]

This a variation of Warrens English Special Bitter
Different yeast and different hops schedule and the addition of brown sugar.
If all goes well I will brew this on Friday to OG 1.057+ and put it into to 2X 15 Litre jerry cans.
Dilute each to 20 L once I ferment it.

No-chill

Mattis English bitter

A ProMash Recipe Report

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

08-B English Pale Ale, Special/Best/Premium Bitter

Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond

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

Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (kg): 7.31
Anticipated OG: 1.057 Plato: 14.04
Anticipated SRM: 18.1
Anticipated IBU: 36.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 38.71 L
Pre-Boil Gravity: 1.044 SG 10.99 Plato

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

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 3 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
88.9 6.50 kg. TF Maris Otter Pale Ale Malt UK 1.050 3
5.3 0.39 kg. TF Crystal UK 1.003 74
3.1 0.23 kg. JWM Chocolate Malt Australia 1.002 381
2.7 0.20 kg. Brown Sugar Generic 1.003 4

Exract represented as SG.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
21.26 g. Wye Northdown Plug 7.20 16.7 90 min.
13.82 g. Wye Target Pellets 9.00 12.0 60 min.
14.18 g. Fuggle PLUG 5.00 5.2 40 min.
14.18 g. Goldings - E.K. Plug 4.75 2.2 20 min.


Yeast
1968 London Ale yeast


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 7.11
Water Qts: 32.57 - Before Additional Infusions
Water L: 30.82 - Before Additional Infusions

L Water Per kg Grain: 4.33 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 77 Time: 10
Batch Sparge Temp : 80 Time:


Total Mash Volume L: 35.57 - Dough-In Infusion Only

 

[Digger11]

Damien44

You may have over done the POR...I'd suggest halving it

Cheers Ross

I politely totally disagree , I would have doubled the POR.

But somehow I think it will still taste the same .

 

[reviled]

hey jasye...that much at flame out? is there a limit before it tastes grassy? or is that dry hopping? If it is dry hopping, what would be the limit?

Thats more of a depends on the hop kind of a thing as opposed to an amount of hops..

Ive thrown over 100gms of dry hops in 19 litres of beer without it tasting grassy, it tasted like citrus and pine :icon_drool2: I wouldnt think twice about 200gms, in fact I might have to do that one day

 

[Fourstar]

Double Brew night tonight, h34r:

Ive got a Pale ale for a party, Then a Aussie 'Clean' Ale (unfortunatly no coopers yeast folks!) Yep, 1st time using a 'pride' hop. May the brewing gods have mercy on me!

Cheers! :beerbang:


Fliqs Bday beers! 'Dainty' Chinook Pale Ale
American Pale Ale

Type: All Grain
Date: 7/10/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 68.0

Ingredients
Amount Item Type % or IBU
4.00 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 80.0 %
0.50 kg Carafoam (2.0 SRM) Grain 10.0 %
0.50 kg Munich, Light (Joe White) (8.9 SRM) Grain 10.0 %
10.00 gm Magnum [12.50%] (60 min) (First Wort Hop) Hops 15.9 IBU
20.00 gm Amarillo [8.20%] (25 min) Hops 13.2 IBU
30.00 gm Chinook [12.40%] (0 min) Hops -
2.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 29.1 IBU
Est Color: 4.2 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 14.00 L of water at 70.8 C 65.0 C 75 min
Mash Out Add 10.00 L of water at 96.1 C 77.0 C 10 min

Notes
CaCl Mash
CaSO4 Boil





Aussie Pale 'Clean' Ale
Australian Pale Ale

Type: All Grain
Date: 27/09/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Brewhouse Efficiency: 68.0

Ingredients
Amount Item Type % or IBU
4.00 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 80.0 %
0.50 kg Carafoam (2.0 SRM) Grain 10.0 %
0.50 kg Munich, Light (Joe White) (8.9 SRM) Grain 10.0 %
20.00 gm Super pride [15.10%] (60 min) (First Wort Hop) Hops 38.4 IBU
30.00 gm Super pride [15.10%] (0 min) Hops -
2.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 38.4 IBU
Est Color: 4.2 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 14.00 L of water at 69.7 C 64.0 C 60 min
Mash Out Add 10.00 L of water at 97.7 C 77.0 C 10 min

Notes
CaCO3 and CaCl into mash.
CaSO4 into boil.

 

[Stubbie]

Double Brew night tonight, h34r:

Gee look at the time already. You must be planning on going to bed tomm

 

[Fourstar]

Gee look at the time already. You must be planning on going to bed tomm

About to kickoff the boil now. h34r:

 

[Steve]

This is a first for me. Normally im a 5.00am starter. Currently half way through the mash of a mongrel ale with BB ale, dash of crystal, Northern Brewer, cascade, galaxy and challenger! Fook its freezing out there! Probably about 7 degrees!
Cheers
Steve

 

[Fourstar]

Fook its freezing out there! Probably about 7 degrees!

Could say the same about melbourne! Just checked, 12 degrees! Time for some booties!

 

[mje1980]

I have some left overs, and im guna do a brew with the kids help ( fingers crossed! ). I also need something to fire up my wyeast 2565 koelsch. I'll make a big starter to make a few 1st gen samples, then just pour some off into a 1.5 litre jar to make a small starter for this.

Mini koelsch porter

JW trad ale 31.3%
Weyermann vienna 54%
Choc malt 4.8%
Black malt 2.8%
Caramunich III 7.1%

Newport @ 60 mins

1.040
24 SRM
17.9 IBU
4.2%

Gunna be the first single batch i've done in my 48 litre esky, so might miss a few numbers ( strike water might be a touch off ), but as long as its beer i'll be happy. Gunna ferment cold too.

 

[raven19]

Will be making this tomorrow arvo...
Yeast will be 3522, however we may ferment 1 of the 3 cubes with 1388...
Recipe is Dr S's based on The Rooks.
Thanks to The Drunk Arab for his input and thoughts on this one too.

Style: Belgian Pale Ale
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 55.00 L
Boil Size: 67.03 L
Estimated OG: 1.051 SG
Estimated Color: 7.5 SRM
Estimated IBU: 28.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.80 kg Pilsner (Weyermann) (1.7 SRM) Grain 68.38 %
3.30 kg Munich I (Weyermann) (7.1 SRM) Grain 25.64 %
0.55 kg Caraamber (30.0 SRM) Grain 4.27 %
0.22 kg Brown Malt (65.0 SRM) Grain 1.71 %
110.01 gm Styrian Goldings [4.60 %] (60 min) Hops 21.8 IBU
66.00 gm Styrian Goldings [4.60 %] (15 min) Hops 6.5 IBU
2.75 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 12.87 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 36.34 L of water at 73.6 C 66.0 C
10 min Mash Out Add 24.23 L of water at 99.0 C 78.0 C


Notes:
------
Mash at 64.

 

[drsmurto]

I reckon the munich will help as the comments i got back from the judges in recent comps (Jayse was one of them) was that the spice from the yeast was beautiful but it just lacked a little in the malt department.