What are you brewing II ?

[raven19]

Its been too long between brews for me, cant wait to get this one into the fermentor!

Will save some bottles for your sampling Dr S!

 

[boingk]

Lookin good raven! I'm just doing a bunch of kits & bits to get stocks up...

Thinking something a bit off the wall for the next AG though, heres a preliminary:

5kg JW Pale (90.91%)
250g JW Munich (4.55%)
200g JW Crystal (3.64%)
50g Chocolate (0.91%)

40g Cluster (7.6% AA) @ 60min [30IBU]
30g Saaz (4% AA) @ 15min [2IBU]
More Saaz dry in secondary?

US-05 fermented around 16-18'C.

Any suggestions? I've got a bit of a stockpile of grains and hops, nothing terribly great though. If my IBU calculations are off let me know, I'm a bit rusty seeing I havent done AG since February.

Cheers - boingk

 

[drsmurto]

Will save some bottles for your sampling Dr S!

:beer:

 

[Peter Wadey]

Ears prick. Did somebody mention Munich malt?

Friday night: kegged another Munich Dunkel (mostly Wey Munich)
Saturday: mashed a Bock (also mostly Wey. Munich)

Bock for a stinking hot summers day? Not a problem

 

[Fourstar]

Lookin good raven! I'm just doing a bunch of kits & bits to get stocks up...
Thinking something a bit off the wall for the next AG though, heres a preliminary:
5kg JW Pale (90.91%)
250g JW Munich (4.55%)
200g JW Crystal (3.64%)
50g Chocolate (0.91%)

40g Cluster (7.6% AA) @ 60min [30IBU]
30g Saaz (4% AA) @ 15min [2IBU]
More Saaz dry in secondary?

US-05 fermented around 16-18'C.

Interesting looking Pseudo American Amber i'd say just a little light on with the crystal malt/complexity.

 

[winkle]

Hopefully brewing the recipe Snow provided for a Batemans Dark Mild clone in the Mild thread this afternoon. And a big spiced Belgian Dark Strong/Christmas Ale pitched on a 3522 cake on Saturday.

Carpathian Darkling

Type: All Grain
Batch Size: 22.00 L
Boil Size: 25.18 L
Boil Time: 75 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5.70 kg Pilsner (2 Row) UK (1.0 SRM) Grain 75.80 %
0.25 kg Caramunich II (Weyermann) (63.0 SRM) Grain 3.32 %
0.25 kg Special B Malt (180.0 SRM) Grain 3.32 %
0.15 kg Chocolate Wheat Malt (400.0 SRM) Grain 1.99 %
0.12 kg Carared (20.0 SRM) Grain 1.60 %
0.05 kg Caraaroma (Weyermann) (178.0 SRM) Grain 0.66 %
25.00 gm Newport [11.00 %] (60 min) Hops 23.4 IBU
14.00 gm Goldings, B.C. [5.00 %] (15 min) Hops 3.0 IBU
7.00 gm Saaz [4.00 %] (2 min) Hops 0.2 IBU
0.28 tsp Koppafloc (Boil 10.0 min) Misc
2.00 gm Anise, Star (Boil 30.0 min) Misc
9.00 gm Coriander Seed (Boil 5.0 min) Misc
7.00 gm Orange Peel, Bitter (Boil 15.0 min) Misc
1.00 kg Brown Sugar, Light (8.0 SRM) Sugar 13.30 %
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat


Beer Profile

Est Original Gravity: 1.083 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.24 %
Bitterness: 26.6 IBU Calories: 771 cal/l
Est Color: 23.4 SRM

Nailed all the targets last time and the final bottle - at 18 months old - drunk at GavityGurus' brewday was glorious.
This is plan B for the Qld xmas swap or it'll go into bottles to be forgotten for 6 months B) .

 

[THE DRUNK ARAB]

Interesting looking Pseudo American Amber i'd say just a little light on with the crystal malt/complexity.

HTF do you get a Pseudo American Amber from that 4*?

C&B
TDA

 

[Fourstar]

HTF do you get a Pseudo American Amber from that 4*?

C&B
TDA

As i said, pseudo. Not completly an amber but getting there. Crystal malt, a touch of Choc for colour/complexity. Cluster hops are American, probabaly a little on the mild end of hopping rates, US yeast. Its almost there, just needs around 10 more IBUs, probably a decent whack of some decent 'C' finishing hops and 10% more crystal! :lol:

Ok, not really an amber but i can see it has potential to be one. It would be easier however just to pull out the choc malt and make a pale ale with it instead.

beers!

 

[Ragmans Coat]

Is an american amber like james squire amber wat a nice tipple

 

[Hutch]

As i said, pseudo. Not completly an amber but getting there. Crystal malt, a touch of Choc for colour/complexity. Cluster hops are American, probabaly a little on the mild end of hopping rates, US yeast. Its almost there, just needs around 10 more IBUs, probably a decent whack of some decent 'C' finishing hops and 10% more crystal! :lol:

Ok, not really an amber but i can see it has potential to be one. It would be easier however just to pull out the choc malt and make a pale ale with it instead.

beers!

Don't know why it has to fit a style category, 4*. Should make a perfectly tasty session beer IMHO.
Don't tell me the BJCP course has turned you into a style-nazi?

 

[boingk]

Cheers for the feedback guys, and yeah I wasn't aiming for a particular style. Just something with a few flavours getting around and some relatively mild hopping.

I was thinking of pulling the choc, but I am doing a fairly robust dark ale soon and like to have a bit of continuum in my stockpiles. Lagers > Ales > Dark Ales > Stouts etc... just so theres a beer for most occasions and cold/hot weather.

Cheers guys, I'll post back when its actually happening. I'll get back to bottling my kit brews now

- boingk

 

[matti]

Today
A few adjustment made to the original post for no chill and less chocolate malt.
Heating up Strike water and waiting for guest brewer
I found the pils malt will leave better intact husks and filter better hence the addition of 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


Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
88.9 6 kg. TF Maris Otter Pale Ale Malt UK 1.050 3
1 kgs Weyermenn pils malt
0.2 kg. TF Crystal UK 1.003 74
0.18 kg. JWM Chocolate Malt Australia 1.002 381
0.20 kg. Brown Sugar Generic 1.003 4

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
13.82 g. Wye Target Pellets 9.00 12.0 FWH
21.26 g. Wye Northdown Plug 7.20 16.7 50 min.
14.18 g. Fuggle PLUG 5.00 5.2 30 min.
20 g. Goldings - E.K. Plug 4.75 2.2 10 min.


Yeast
1968 London Ale yeast


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

Mash Type: Single Step

Grain kg: 7.38

Water L: 26 - Before Additional Infusions

L Water Per kg Grain: 3.5+ - 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

 

[Fourstar]

Don't know why it has to fit a style category, 4*. Should make a perfectly tasty session beer IMHO.
Don't tell me the BJCP course has turned you into a style-nazi?

Nope, it doesnt have to fit a style Hutch and in its current state would be a lightly sweet nutty/roasty session beer. For some reason when i think about recipe adjustments i think about what flavours you currently get out of the current formulation and what style i can slot it into for 'improvements'. If i dont think about a style destination i usually struggle with making something up. Especially if im being asked for an opinion on how someones recipe looks if the brewer themselves have not 'coined' it against a style. Its just the way i go about it i guess.

Probably why i said Amber earlier as it already had choc malt and some crystal and focusing on increasing some values on the malt bill for an Amber rather than subtractions (of things such as choc malt) to achieve a everyday 'sessionable' pale ale (note the non use of American, Australian, Lithuanian, Icelandic and/or Belgian) :lol:

Not to mention the BJCP course requires you to formulate a recipe with OG FG malt hops yeast and water for a denoted style. Something i have to being practicing quite a bit. Im glad ive covered a fair few styles in my brewing already. Unfortunatly the only thing beglian ive touched is a Witbier. Looks like i will have to begin pulling out some Trappist/Abbey beers soon. <_<

Oh the joys!

 

[brettprevans]

Don't tell me the BJCP course has turned you into a style-nazi?

*in the best sienfeld soup nazi voice I can muster given that I hate that show*
No beer for you!

 

[Maple]

*in the best sienfeld soup nazi voice I can muster given that I hate that show*
No beer for you!

Perhaps that's a bit harsh CM2... I recall there being a few Red Oak available, for those game enough h34r:

 

[brettprevans]

Perhaps that's a bit harsh CM2... I recall there being a few Red Oak available, for those game enough h34r:

:icon_vomit: thanks for making me think of that again. god they were vile. at least nonoe of the case swap infections have ever been that bad.

 

[Maple]

:icon_vomit: thanks for making me think of that again. god they were vile. at least nonoe of the case swap infections have ever been that bad.

I quite liked the Vienna Berlinner...

 

[brettprevans]

your a sick man Dave. a sick sick man. if your turn your planned berliner Ryesse into anything resembling that, dont offer me any....ok who am i kidding offer me a taste, but you might get the same reaction!

 

[Fourstar]

I quite liked the Vienna Berlinner...

:lol: :icon_drool2:

I wonder if redoak have been notified of their 'issue'.

 

[brettprevans]

going to try and bang this out this weekend. it will have to be a night brew

Wardy's Vienna Lager
Recipe Specifics
----------------

Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (kg): 5.05
Anticipated OG: 1.056 Plato: 13.71
Anticipated SRM: 10.1
Anticipated IBU: 21.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 24.71 L
Pre-Boil Gravity: 1.047 SG 11.73 Plato

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
49.5 2.50 kg. Vienna Malt Germany 1.037 3
49.5 2.50 kg. Pilsner Australia 1.037 1
1.0 0.05 kg. Carafa Special Germany 1.030 600

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Pellet 14.40 21.9 60 min.

0.05 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----
34/70


Mash Type: Single Step @ 66