What are you brewing II ?

[Steve]

Thinking of doing a smash tomorrow.....straight BB Galaxy, Cascade and US05?

Cheers
Steve

Chucked a sicky today. Home alone. Just me and the dog. The water is heating up for this now. :chug:
Cheers
Steve

 

[randyrob]

Hampshire Summer Ale

Recipe Specs
------------

Original Gravity (OG): 1.045
Bitterness (IBU): 25
Colour (SRM): 5.0

Fermentables
------------

87.5% Pale Ale Malt
10% Wheat Malt
2.5% Carahell

Hop Bill
------------

Magnum (bring bitterness up to 25 ibu) @ 60 Minutes
1 g/l Cascade / Hallertau @ 10 Minutes
1 g/l Cascade / Hallertau @ Flame Out

Yeast
------------

Fermented at 18C with WY1056

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

Single step infusion at 65C.








Recipe Generated with BrewMate

 

[Fourstar]

Double brewday tomorrow night before the big vicxmas swap on saturday! What am i thinking!?!

A Black IPA with not quite enough OG (got too many high alc beers atm) and my 1st attempt with rye, a Rye Pale ale. overhopped of course

Black IPA
American IPA
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Brewhouse Efficiency: 68.0

Ingredients
4.50 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 76.9 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 8.5 %
0.35 kg Carafa Special III (Weyermann) (470.0 SRM) Grain 6.0 %
0.30 kg Caramalt (Joe White) (17.3 SRM) Grain 5.1 %
0.20 kg Melanoidin (Weyermann) (30.0 SRM) Grain 3.4 %
30.00 gm Magnum [12.50%] (60 min) (First Wort Hop) Hops 45.2 IBU
40.00 gm Centennial [10.00%] (15 min) Hops 21.8 IBU
20.00 gm Centennial [10.00%] (0 min) Hops -
1.00 gm Baking Soda (Mash 60.0 min) Misc
2.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

Beer Profile
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 67.0 IBU
Est Color: 26.7 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 17.00 L of water at 70.6 C 65.0 C 60 min
Mash Out Add 12.00 L of water at 96.2 C 77.0 C 10 min

Notes
NaHCO3 and CaCl to mash
CaSO4 to boil







RyePA
American Pale Ale
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Brewhouse Efficiency: 68.0

Ingredients
4.00 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 69.0 %
1.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 17.2 %
0.40 kg Crystal (Joe White) (34.2 SRM) Grain 6.9 %
0.20 kg Carafoam (Weyermann) (2.0 SRM) Grain 3.4 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (2.0 SRM) Grain 3.4 %
20.00 gm Magnum [12.50%] (60 min) (First Wort Hop) Hops 30.6 IBU
30.00 gm Centennial [10.00%] (20 min) Hops 20.2 IBU
20.00 gm Simcoe [12.30%] (5 min) Hops 5.5 IBU
20.00 gm Centennial [10.00%] (5 min) Hops 4.4 IBU
20.00 gm Centennial [10.00%] (Dry Hop 3 days) Hops -
2.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 60.8 IBU
Est Color: 6.6 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 17.00 L of water at 70.5 C 65.0 C 75 min
Mash Out Add 11.00 L of water at 97.9 C 77.0 C 10 min

 

[Beerbuoy]

Pilsener? h34r:

 

[Fourstar]

Pilsener? h34r:

Say what? If you mean my recipe, i want a sweet-ish malt to carry the Hops. Not to mention its currently cheaper than JW Traditional Ale so why not? It's not that out of place, after all, people use Maris Otter in anything and everything so using pilsner as a base in an pale ale or IPA isnt anything 'strange'.

I recently made a killer pale ale with pilsner, carapils and a touch of munich, nothing more. Went down supurb at a party and had a great recption at the BJCP course.

That was enough evidence to me that using it as a base malt in beers other than a pilsner is worth while experimenting with. Who knows, with that amount of hops, i might not even know its pilsner! Ive also heardof guys using JW ale as their only malt for a pilsner. Sound funny? Not really.

 

[Beerbuoy]

Nah. Just Cracking myself up.

Sorry :icon_offtopic:

Its to do with another thread.

 

[drsmurto]

Double brew day tomorrow.

HLT full and on a timer, grain crushed and in the tun.

First up is another simple german pilsner, this time with munich instead of vienna.

70% wey pils
30% wey munich I
Bittering with nelson sauvin
Flavour/aroma with NZ Hallertau Aroma
WLP833 german bock yeast ( i havent used any other lager yeast since TDA gave me a sample of this!)
Straight rainwater

Then a single hop IPA to test out centennial, a hop i haven't used before.

Its the same grist as i used for an all challenger IPA earlier this year with 1469 instead of 1026

98% TF FM MO
2% pale choc
Centennial at 60, 25, 10 and 0
Wyeast 1469 - west yorkshire
Good old Adelaide tap water

Cheers
DrSmurto

 

[schooey]

Recipe: Choklet Soldya (Chocolate Porter)
Brewer: Schooey
Asst Brewer: Jen Hawkins
Style: Porter/stout special
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 32.98 L
Estimated OG: 1.056 SG
Estimated Color: 70.2 EBC
Estimated IBU: 30.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 75.00 %
0.50 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBGrain 8.33 %
0.50 kg Crystal Dark - 77L (Crisp) (147.8 EBC) Grain 8.33 %
0.50 kg Golden Crystal Oats (3.9 EBC) Grain 8.33 %
4.00 gm Calcium Carbonate (Mash 90.0 min) Misc
2.00 gm Calcium Sulfate (Mash 90.0 min) Misc
2.00 gm Calcium Sulfate (Boil 90.0 min) Misc
30.00 gm Target [9.60 %] (60 min) Hops 28.0 IBU
20.00 gm Fuggles [3.90 %] (10 min) Hops 2.7 IBU

1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 18.00 L of water at 72.7 C 67.0 C

Fermented at 17C

and after that, I'm going to do my dessert beer sticky....

 

[raven19]

Good old Adelaide tap water

Its good for brewing! Not drinking! :lol:

 

[raven19]

This is into the cubes this arvo...

Recipe: 12 Zwickel's better than Corona

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.42 L
Estimated OG: 1.047 SG
Estimated Color: 3.4 SRM
Estimated IBU: 18.4 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsner (2.0 SRM) Grain 72.73 %
0.90 kg Corn, Flaked (1.3 SRM) Grain 16.36 %
0.60 kg Rice, Flaked (1.0 SRM) Grain 10.91 %
15.00 gm Styrian Goldings [4.80 %] (90 min) Hops 7.9 IBU
15.00 gm Hallertau [6.30 %] (90 min) Hops 10.4 IBU
0.47 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Pilsen Lager (Wyeast Labs #2007) Yeast-Lager


Mash Schedule: *** Single Infusion, Medium Body
Total Grain Weight: 5.50 kg
----------------------------
*** Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 14.33 L of water at 74.4 C 67.8 C
10 min Mash Out Add 8.03 L of water at 91.5 C 75.6 C


Notes:
------
Low Temp Pilsner Yeast required

Mash in 2.50pm at 63 deg
Preboil 38L at 8 Brix
SG 12 Brix approx 26L

 

[reviled]

WLP833 german bock yeast ( i havent used any other lager yeast since TDA gave me a sample of this!)
DrSmurto

Have you given 2124 a crack smurto? So far its been my fave lager yeast but allways keen to try more :icon_cheers:

 

[drsmurto]

Have you given 2124 a crack smurto? So far its been my fave lager yeast but allways keen to try more :icon_cheers:

I brew lagers only occasionally.

Apart from the bock yeast i have used Wyeast 2206 for dunkels and 2000 for bo/german pilsners.

 

[THE DRUNK ARAB]

This should go down tomorrow. Dropped my efficiency because I believe rye will do that?
Thanks Phillip for the yeast btw :icon_cheers:

Rye Saison
Saison


Type: All Grain
Date: 22/11/2009
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L
Brewhouse Efficiency: 65.0

Ingredients

Amount Item Type % or IBU
4.00 kg Weyermann Pilsner (3.9 EBC) Grain 80.0 %
0.50 kg TF Pale Rye Malt (7.9 EBC) Grain 10.0 %
0.50 kg Weyermann Pale Wheat (3.9 EBC) Grain 10.0 %
22.00 gm Hallertau Pacific (2009) [6.10%] (60 min) Hops 15.7 IBU
16.00 gm B Saaz [8.00%] (60 min) Hops 15.0 IBU
15.00 gm B Saaz (2008) [8.00%] (10 min) Hops 2.8 IBU
1 Pkgs French Saison (Wyeast #3711) Yeast-Ale



Beer Profile

Est Original Gravity: 1.044 SG
Bitterness: 33.5 IBU
Est Color: 7.6 EBC

C&B
TDA

 

[Ross]

This should go down tomorrow. Dropped my efficiency because I believe rye will do that?
TDA

Hi TDA,

Your efficieny shouldn't drop at all using Rye. It absorbs/retains more water than regular grain, so you generally need to sparge with a little more water.
With just 500gms in there though, you shouldn't really need to make any changes from normal.

Cheers Ross

 

[raven19]

Into the cube earlier this morning...

Recipe: 13 American Brown
Style: American Brown Ale
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 34.19 L
Estimated OG: 1.046 SG
Estimated Color: 25.5 SRM
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.70 kg Pale Malt (3.0 SRM) Grain 78.99 %
0.50 kg Wheat (2.5 SRM) Grain 8.40 %
0.30 kg Caramalt (125.0 SRM) Grain 5.04 %
0.20 kg Caramunich (90.0 SRM) Grain 3.36 %
0.10 kg Caraaroma (350.0 SRM) Grain 1.68 %
0.10 kg Special B (300.0 SRM) Grain 1.68 %
0.05 kg Choc Malt (1200.0 SRM) Grain 0.84 %
15.00 gm Magnum [15.60 %] (60 min) Hops 22.8 IBU
10.00 gm Magnum [15.60 %] (20 min) Hops 9.2 IBU
10.00 gm Amarillo [5.00 %] (10 min) Hops 1.8 IBU
10.00 gm Amarillo [5.00 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: *** Single Infusion, Medium Body
Total Grain Weight: 5.95 kg
----------------------------
*** Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 15.50 L of water at 76.6 C 67.8 C
10 min Mash Out Add 8.68 L of water at 92.4 C 75.6 C


Notes:
------
Mash 66
SG 12 Brix

 

[yardy]

brewing my APA tomorrow,

4.500 MO
0.500 Crystal
0.500 Munich
0.250 Amber
0.050 Pale Choc

12gm Simcoe FWH
12gm Perle FWH
10gm Amarillo @ 20
10gm Casacde @ 10
10gm Amarillo @ Flame Out
10gm Cascade @ Flame Out

Mash @ 65*C

i normally go with US-05 but i forgot to order it so i'ts Notts for this one.

Cheers
Yard

 

[Jye]

Nice simple brew today, hit all my numbers

Although batch 100 a few weeks ago went like ****, another wheat wine that started to burn with 20 min to go on the boil 3rd time this has happen with an +80% wheat beer. Im thinking a lot more particulate matter gets through the sparge and settles on the bottom... hopefully batch 100b goes better .

101 - Kriss Kross Hefeweizen
Weizen/Weissbier


Type: All Grain
Date: 22/11/2009
Batch Size: 21.00 L
Brewer: Jye
Boil Size: 27.00 L Asst Brewer: Kristen & Ross
Boil Time: 60 min Equipment: SK Brew Hous
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
2.25 kg Pilsner, Galaxy (Barrett Burston) (2.0 SRM) Grain 50.0 %
2.25 kg Wheat Malt (Barrett Burston) (2.0 SRM) Grain 50.0 %

15.00 gm Amarillo Gold [8.40%] (60 min) Hops 15.2 IBU

2.50 gm Calcium Chloride (Mash 60.0 min) Misc
2.90 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc

1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 6.3 %
Bitterness: 15.2 IBU Calories: 433 cal/l
Est Color: 3.6 SRM Color: Color


Mash Profile

Mash Name: SK Brew Hous Mash Total Grain Weight: 4.50 kg
Sparge Water: 19.01 L Grain Temperature: 25.0 C
Sparge Temperature: 100.0 C TunTemperature: 25.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Name Description Step Temp Step Time
Mash In Add 13.50 L of water at 72.3 C 67.0 C 90 min

 

[winkle]

Hmmm, 3 almost empty kegs in the fridge is not good coming up to Xmas .
Hence my Galaxian Pale Ale (in DB) is boiling away right now and I'll crush the grain for a saison tomorrow while waiting for hop additions.

Galaxian APA
American Pale Ale


Type: All Grain
Batch Size: 21.00 L
Boil Size: 24.04 L
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 80.00 %
1.00 kg Munich Malt (9.0 SRM) Grain 20.00 %
16.00 gm Galaxy [15.00 %] (60 min) Hops 26.5 IBU
15.00 gm Galaxy [15.00 %] (Dry Hop 3 days) Hops -
15.00 gm Galaxy [15.00 %] (15 min) Hops 12.3 IBU
0.24 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs US-56 (DCL) Yeast-Ale

Beer Profile

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.21 %
Bitterness: 38.8 IBU Calories: 546 cal/l
Est Color: 6.4 SRM

Edit : added recipe

 

[NickB]

Looks the goods Perry, and I know it tastes good I'll be brewing this among others soon, as the kegs are getting dangerously low (blew the lager tonight, sch(Porter) empty, only have 2L of stout left along with half a keg of Rauch, and a full keg of Aussie Dark Ale.... )

To top it off, I've been asked to brew a Gluten Free beer for someone for Xmas... Checked out the LHBS today and they want $42 for a 2.8KG unhopped extract kit....F**K that for a joke!!!!

Cheers!

 

[clean brewer]

Looks the goods Perry, and I know it tastes good I'll be brewing this among others soon, as the kegs are getting dangerously low (blew the lager tonight, sch(Porter) empty, only have 2L of stout left along with half a keg of Rauch, and a full keg of Aussie Dark Ale.... )

To top it off, I've been asked to brew a Gluten Free beer for someone for Xmas... Checked out the LHBS today and they want $42 for a 2.8KG unhopped extract kit....F**K that for a joke!!!!

Cheers!

Hey Nick, just buy a carton of O'Briens Gluten Free Beer... It can be delivered.. LINK

:icon_cheers: CB