What are you brewing II ?

[NickB]

Tempting, I have tried the O'B Pale as well... Not bad at all, especially if I could have no beer, or this beer

Kind of interested to see how the GF Kit goes though... Think the boss at work (Who I'm brewing for) will be paying for ingredients anyway...just need to give him some of my bottles

Cheers

 

[goatherder]

I've got my fridge & fermenters full of easy drinking pale summer beers so I thought I'd go with an easy drinking brown summer beer. Loosely based on a Northern English Brown with a bit of Aussie thrown in:

Aussie Brown Ale
93% Maris Otter
5% English Dark Crystal
2% Pale Choc
Mash at 63 to 1.040, 60min boil
22 IBU Pride of Ringwood flowers at 60 min
1/2 g/l Pride of Ringwood flowers at 5min
Total 24 IBU
Coopers yeast recultured from CPA, 19 degrees ferment temp.

 

[jbirbeck]

Brewed these oevr the weekend in a smooth running brew day:

Aussie Wheat
OG 1044

50% Pale Malt
50% Wheat
Galaxy and Topaz blend FWH to 25 IBU
POR and Galaxy blend 1g/l 20mins
POR and Galaxy blend 1g/l 0mins

I did have a recipe in beersmith for it...but I'm not sure which computer

Recipe: Summer of Saaz
Brewer: Rooting Kings

Batch Size: 16.00 L
Estimated OG: 1.046 SG
Estimated Color: 4.6 SRM
Estimated IBU: 36.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.30 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 100.00 %
15.00 gm Millennium [14.00 %] (60 min) (First WortHops 29.0 IBU
15.00 gm Summer Saaz [4.70 %] (20 min) Hops 5.4 IBU
15.00 gm Summer Saaz [4.70 %] (5 min) Hops 1.8 IBU


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 3.30 kg
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
35 min Protein Rest Add 13.77 L of water at 52.5 C 50.0 C
20 min Saccharification Decoct 4.42 L of mash and boil it 63.9 C
20 min Saccharification Decoct 2.69 L of mash and boil it 70.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C


Then this weekend...hopefully. I need to refill a keg for Christmas/New Years.


Batch Size: 23.00 L
Estimated OG: 1.056 SG
Estimated Color: 5.8 SRM
Estimated IBU: 31.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 87.72 %
0.50 kg Wheat Malt, Ger (2.0 SRM) Grain 8.77 %
0.20 kg Carared (20.0 SRM) Grain 3.51 %
18.00 gm Nelson Sauvin [11.90 %] (60 min) (First WHops 18.2 IBU
6.00 gm Nelson Sauvin [11.90 %] (20 min) Hops 3.3 IBU
8.00 gm DSaaz [5.60 %] (20 min) Hops 2.3 IBU
8.00 gm Galaxy [15.00 %] (20 min) Hops 5.6 IBU
8.00 gm Nelson Sauvin [11.90 %] (5 min) Hops 1.5 IBU


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 5.70 kg
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
35 min Protein Rest Add 23.78 L of water at 52.5 C 50.0 C
20 min Saccharification Decoct 7.64 L of mash and boil it 63.9 C
20 min Saccharification Decoct 4.65 L of mash and boil it 70.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

 

[randyrob]

I've got my fridge & fermenters full of easy drinking pale summer beers so I thought I'd go with an easy drinking brown summer beer. Loosely based on a Northern English Brown with a bit of Aussie thrown in:

Aussie Brown Ale
93% Maris Otter
5% English Dark Crystal
2% Pale Choc
Mash at 63 to 1.040, 60min boil
22 IBU Pride of Ringwood flowers at 60 min
1/2 g/l Pride of Ringwood flowers at 5min
Total 24 IBU
Coopers yeast recultured from CPA, 19 degrees ferment temp.

Hey GH,

This recipe looks (and i bet will taste) tops, would like a follow up on this one if possible

Rob.

 

[goatherder]

Hey GH,

This recipe looks (and i bet will taste) tops, would like a follow up on this one if possible

Rob.

Cheers, will do.

I only decided on the 5min hop addition after I'd opened the pack. The fresh flowers smelt so good.

 

[drsmurto]

I've got my fridge & fermenters full of easy drinking pale summer beers so I thought I'd go with an easy drinking brown summer beer. Loosely based on a Northern English Brown with a bit of Aussie thrown in:

Aussie Brown Ale
93% Maris Otter
5% English Dark Crystal
2% Pale Choc
Mash at 63 to 1.040, 60min boil
22 IBU Pride of Ringwood flowers at 60 min
1/2 g/l Pride of Ringwood flowers at 5min
Total 24 IBU
Coopers yeast recultured from CPA, 19 degrees ferment temp.

Also interested to hear how this goes. Looks like a nice easy drinker. :icon_drunk:

 

[Fourstar]

A Scaled down Denny Conn malt bill for his RyeIPA done as a RyePA. Still hopped to the clappers thou! :icon_drool2:

RyePA
American Pale Ale

Type: All Grain
Date: 26/11/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L Asst Brewer:
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
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 [9.30%] (20 min) Hops 18.8 IBU
20.00 gm Simcoe [12.30%] (5 min) Hops 5.5 IBU
20.00 gm Centennial [9.30%] (5 min) Hops 4.1 IBU
20.00 gm Centennial [9.30%] (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

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 59.1 IBU
Est Color: 6.6 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 16.24 L of water at 70.8 C 65.0 C 75 min
Mash Out Add 11.00 L of water at 83.7 C 72.0 C 10 min

Notes
CaCl Mash
CaSO4 Boil

 

[Bizier]

Just waiting for this to get to pitching temp, nursing both a cold beer and a hot sunburnt neck.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 48 IIPA
Brewer: Dan
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 49.00 L
Boil Size: 57.65 L
Estimated OG: 1.081 SG
Estimated Color: 20.5 EBC
Estimated IBU: 111.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 kg Extra Light Dry Extract (5.9 EBC) Dry Extract 6.69 %
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 33.47 %
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 26.77 %
1.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 6.69 %
1.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 6.69 %
0.60 kg Munich II (Weyermann) (16.7 EBC) Grain 4.02 %
0.34 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.28 %
200.00 gm Northern Brewer [9.00 %] (90 min) Hops 74.5 IBU
75.00 gm Chinook [11.40 %] (20 min) Hops 20.0 IBU
75.00 gm Northdown [9.60 %] (20 min) Hops 16.9 IBU
100.00 gm Amarillo Gold [8.60 %] (Dry Hop 5 days) Hops -
50.00 gm Centennial [10.00 %] (Dry Hop 5 days) Hops -
1.00 kg Cane (Beet) Sugar (0.0 EBC) Sugar 6.69 %
1.00 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 6.69 %


Mash Schedule: Full volume Single Infusion, Medium body, Mash Out
Total Grain Weight: 11.94 kg
----------------------------
Full volume Single Infusion, Medium body, Mash Out
Step Time Name Description Step Temp
90 min Infusion Add 65.75 L of water at 68.0 C 65.0 C
20 min Mash Out Heat to 78.0 C over 10 min 78.0 C


Notes:
------
OG incl DME but without sugar additions = 1.067
Rehydrating yeast in 700ml water with spoon of nutirent.
Totally forgot whirfloc - reason to have even a tiny 5 min addition.

 

[Kleiny]

Ive been looking for a nice session beer that i can drink all sunday.

so Tuesday is brewday and i will be making something like Docs session light, (just with ingredients i have on hand)


40L
6.50 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 84.97 %
0.70 kg Wheat Malt, Dark (9.0 SRM) Grain 9.15 %
0.45 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.88 %
35.00 gm Southern Cross [13.00 %] (60 min) Hops 29.3 IBU
14.30 gm Cascade [5.50 %] (15 min) Hops 2.3 IBU
28.30 gm Cascade [5.50 %] (0 min) Hops

4%alc

i might cut back on the caramalt but want it to finish dry and extremely drinkable

Kleiny

 

[Fourstar]

Ive been looking for a nice session beer that i can drink all sunday.

Looks like someone is the 1st to take heed of our discussions at the case swap.

Ive got my recipe in the works now actually, need something to suck back on a hot day and not goto my brain in moments. Might be a good session beer for new years so i dont have a repeat of me at the case swap! The plan is to sub out the hops to keep it 'original' for every batch i make,

This one is the Aussie Cricketers Light, hopped with superpride. Might crack this one out towards the end of the week.

Cricketers Light
Australian Pale Ale

Type: All Grain
Date: 19/10/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Brewhouse Efficiency: 70.0

Ingredients
2.50 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 75.8 %
0.40 kg Munich, Light (Joe White) (8.9 SRM) Grain 12.1 %
0.30 kg Carafoam (2.0 SRM) Grain 9.1 %
0.10 kg Crystal (Joe White) (34.2 SRM) Grain 3.0 %
15.00 gm Super pride [15.10%] (60 min) (First Wort Hop) Hops 31.7 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: 1.031 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 3.0 %
Bitterness: 31.7 IBU
Est Color: 4.1 SRM

Mash Profile
Mash In Add 9.24 L of water at 69.7 C 64.0 C 60 min
Mash Out Add 6.60 L of water at 97.7 C 77.0 C 10 min

Notes
CaCl into mash.
CaSO4 into boil.

 

[Mantis]

A smash with JW trad ale and Amarillo.

Just trying to work out new mill and mash tun
:icon_cheers:

 

[NickB]

Recipe: Summer Ale
Style: 6B-Light Hybrid Beer-Blonde Ale

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Water Added: 0.00 l
Volume At Pitching: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.029 SG
Expected OG: 1.040 SG
Expected FG: 1.010 SG
Expected ABV: 4.0 %
Expected ABW: 3.1 %
Expected IBU (using Tinseth): 34.0
Expected Color: 4.7 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 3.500 kg (92.1 %) In Mash/Steeped
German Dark Wheat Malt 0.300 kg (7.9 %) In Mash/Steeped

Hops
US Warrior (15.5 % alpha) 10 g Loose Pellet Hops used First Wort Hopped
NZ Cascade (7.8 % alpha) 10 g Loose Whole Hops used 30 Min From End
NZ Cascade (7.8 % alpha) 10 g Loose Whole Hops used 15 Min From End
NZ Cascade (7.8 % alpha) 30 g Loose Whole Hops used Dry-Hopped

Other Ingredients

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 68 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins


Like a few of the previous posters, looking for a nice easy-drinking summer beer that won't get me blotto after two glasses.... Think this should suffice

Cheers

 

[RdeVjun]

Thought I'd pop his one up, I've spent months farting around with a TTL- esque ale, am getting happy enough with it now. 1768 is more to my tastes, 1469 is still a killer though. Thanks to Dr S, BribieG, Butters et al for inspiration:

"Carol" (a Caramelised Landlord)
3.6 kg TF Golden Promise
0.12 kg Weyermann Caraaroma
2g gypsum plus a pinch of citric acid to dissolve it quickly and 5.2 to taste.
Brief protein rest with a single decoction to then mash at 66 for 90 mins. (Decoction is just for the foolhardy, bypass straight to sacc if you like...)
Caramelise 3 L of first wort until it is just smoking.
Being a trouble- making BIABer, I'll dunk sparge it, but do what you like at this point.
90 min 30g Fuggles (~5%AA plugs, ~20IBU)
20 min 30g EKG (~5%AA plugs, ~10IBU)
Flameout 15g Styrian Goldings (or more, plugs again, can you tell? Whatever %AA)
~21L of OG 1.048, FG 1.012
Ferment with 1768. 1469 makes a good substitute . Ringwood would be fine too.
Pitch low 20s, ramp down to ferment 18-19.
Dry hop some Styrian if you like, ATM I'm adding more at FO instead.
No need for finings, carb ~2 volumes.
Oh and FFS, enjoy young! :icon_drunk:

 

[Screwtop]

Well after some months, the new shed and HLT were put to the test. Dr gave the physical all clear, so I decided Sat was the day to sneak in a quiet brewday with a simple recipe.

Some visitors arrived, and the day turned out great. I played up like a second hand lawnmower and drank beer while brewing (Dr would be horrified) and had a ball. The drugs I had in hospital were great but knocked out parts of my memory, so some things turned to ****, forgot to add some ingredients and my pre-boil volume was down by 10 litres :huh:

Was all pretty funny when I realised later that my kettle dipstick is marked in centimetres (always has been), but I was reading it as Litres. So the volume was correct, the weird thing was that the gravity was correct. All turned out in the end, but now have to have about 10 AFD's and a few hours on the treadmill to make up for playing up :lol:

Here's the recipe for my Djabu (nickname for my Grandson) it's a little beer, great for Summer at 3.5%

Djabu (Little Boy) Aussie Ale

Batch Size: 45.00 L
Boil Size: 54.19 L
Estimated OG: 1.037 SG
Estimated Color: 4.9 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes

5.00 kg Pale Malt
0.60 kg Caramalt
0.20 kg Wheat Malt
45.00 gm Cluster [7.90 %] (90 min)
0.50 kg Cane Sugar (Boil 15 min)
2 Pkgs Safale American Ale (Fermentis #S - 05) Yeast-Ale


Mash Schedule:
60 min Sacc Rest 67.0 C

 

[bonj]

Good to see you back into it, Screwy.

I tried to have a brewday yesterday (first batch in about 2 1/2 months) but it all turned to ****... spilt grain all over the floor, dropped the empty HLT on the floor while moving the stand into position, got everything ready to go and discovered my thermometer no longer works.... and the spare one is Missing In Action II staring Chuck Norris... ie. You don't find it, it finds you... so I gave up and will retry on Saturday.

 

[schooey]

Well done, Screwy, good to see you back on the horse mate... :beer: Looks like a cracker Christmas quaffer there too...

 

[warra48]

This one's on the boil as I type.
Should be ready for some refreshing Christmas / New year drinking.
I had planned an APA, but I've been enjoying my previous Hefe so much, I just had to do another.

23 litres Hefeweizen
All Weyermann malts
Premium Pils 48.8%, Wheat 48.3%, Dark Wheat .5%, Carahell 2.4%
Mashed in at 64.8C single infusion (couldn't be bothered with decoctions etc)
Hallertau NZ to 17.8 IBU
WY3068 starter.
Anticipated OG 1.050

Planning to use some of the yeast slurry next week after bottling to inoculate a Dunkelweizen.

 

[schooey]

This maybe tomorrow arvo if I get the time, otherwise Friday for sure....

Recipe: Headcase IIPA
Brewer: Schooey
Asst Brewer: Indira Naidoo
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 28.62 L
Estimated OG: 1.065 SG
Estimated Color: 27.5 EBC
Estimated IBU: 40.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 78.24 %
0.50 kg Biscuit (Dingemans) (44.3 EBC) Grain 7.11 %
0.50 kg Carafoam (Weyermann) (3.9 EBC) Grain 7.11 %
0.50 kg Crystal Dark - 77L (Crisp) (147.8 EBC) Grain 7.11 %
0.03 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 0.43 %
1.00 gm Calcium Chloride (Mash 90.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
3.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
25.00 gm Warrior [15.00 %] (60 min) Hops 32.5 IBU
13.00 gm Cascade [6.70 %] (10 min) Hops 2.7 IBU
8.00 gm Chinook [13.00 %] (10 min) Hops 3.3 IBU
5.00 gm Amarillo Gold [8.90 %] (10 min) Hops 1.4 IBU
13.00 gm Cascade [6.70 %] (1 min) Hops 0.3 IBU
8.00 gm Chinook [13.00 %] (1 min) Hops 0.4 IBU
5.00 gm Amarillo Gold [8.90 %] (1 min) Hops 0.2 IBU
13.00 gm Cascade [6.70 %] (Dry Hop 3 days) Hops -
8.00 gm Chinook [13.00 %] (Dry Hop 3 days) Hops -
5.00 gm Amarillo Gold [8.90 %] (Dry Hop 3 days) Hops -
1 Pkgs Whitbread Ale (Wyeast Labs #1099) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 7.03 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Step Add 21.09 L of water at 72.7 C 67.0 C

 

[razz]

Schooey, if you have Indira Naidoo as your assistant brewer I would like to meet her. Indira, or as I like to call her, Indeed Idoo , is one of my fav tv girls!

 

[schooey]

:lol: Razz... and here I was thinking I was the only person who wanted Indira to come read the 9 o'clock news to me personally...

Since it was an Imperial Indian Pale Ale, I thought I'd put out an invite for her. If I keep doing it, surely one of them will turn up... one day...surely... :unsure: