What are you brewing II ?

[manticle]

I am the third brewer who would be happy to hear the world headlines just one more time.

Pretty, pretty lady.

 

[bum]

Sloppy 4ths?

Hmmm...tempting offer.

 

[bradsbrew]

Gunna give the Rambo christening when I get home on Friday. My first big batch. 72 Litres

Brew Name: 51/50 Crazyman Ale

10kg BB Ale
4kg Vienna
1kg Wheat
0.5kg Carared

51g Cluster FWH
50g Pride of ringwood 60min
39g Cluster 15 min
30g Saaz 0 min

Mash at 65

Wyeast 1469 (from Daemons Case swap.)

Anything look wrong??

Cheers

 

[TidalPete]

Gunna give the Rambo christening when I get home on Friday. My first big batch. 72 Litres

Brew Name: 51/50 Crazyman Ale

10kg BB Ale
4kg Vienna
1kg Wheat
0.5kg Carared

51g Cluster FWH
50g Pride of ringwood 60min
39g Cluster 15 min
30g Saaz 0 min

Mash at 65

Wyeast 1469 (from Daemons Case swap.)

Anything look wrong??

Cheers

Without any other info it all sounds a bit like the Beatles Magical Mystery Tour Brad.
Hazarding a guess i suppose it's some sort of Yorkshire Ale with Aussie hops in a triple batch?
Correct? :unsure:

TP

 

[Batz]

Without any other info it all sounds a bit like the Beatles Magical Mystery Tour Brad.
Hazarding a guess i suppose it's some sort of Yorkshire Ale with Aussie hops in a triple batch?
Correct? :unsure:

TP

POR for a cheap bittering Pete, done that myself a few times.
I'll do the cluster @ 30 min, but hey why not!
Best of luck it'll be ok I'm sure.

Batz

 

[bradsbrew]

Without any other info it all sounds a bit like the Beatles Mystery Tour Brad.
Hazarding a guess i suppose it's some sort of Yorkshire Ale with Aussie hops in a triple batch?
Correct? :unsure:

TP

Yep Pete your are pretty much on the money. Except I regard it as an Aussie Ale with a Yorkshire yeast. And yes it is a triple batch so depending on how the 1469 goes I may try a different one for the other batches. But it is a good way of building up some 1469 supplies. I was thinking of using it at a around 20-21 ferment temp which should give some nice flavours and dry it out well.
Thats what I'm hoping for anyway. Its all liquid research Pete B)

Cheers Brad

 

[bradsbrew]

POR for a cheap bittering Pete, done that myself a few times.
I'll do the cluster @ 30 min, but hey why not!
Best of luck it'll be ok I'm sure.

Batz

Hey Batz do you mean the FWH Cluster or the 15min Cluster??

Cheers

 

[therook]

Doing my first Belgian Wit

3.0kg Galaxy
2.0 Unmalted Wheat
350gm Rolled Oats
4 plugs Saaz 60 minutes
10 grams tettnanger 15 minutes
17 grams Corriander 10 minutes
8 grams Corriander 0 minutes
17 grams Orange Peel 20 minutes
18 grams orange Peel 0 minutes

IBU's - 14.2

OG - 1.045
FG - 1.010

Wyeast 3726 Farmhouse Ale

Mashed at 65c for 90 minutes

Fermented 25c

Thoughts ???????????????????????????

Warren has talked me into dumping a Saison onto the yeast cake

Rook

 

[A3k]

i decided on making a 4.5 - 5% Saison, as i'm loving my 7.5% one on tap too much and needed one i can smash a bit more sensibly.
I'm using 3711 which dropped to 1002, which means bugger all grains required to make a double batch.

Possibly over complicated, but oh well. Ended up with a pretty cool colour.

Estimated Original Gravity: 1.038 SG

Estimated Final Gravity: 1.002 SG

Estimated Color: 5.0 SRM (5.0-14.0 SRM)

Bitterness: 25.9 IBU

Estimated Alcohol by Volume: 4.71 %



2.50 kg Pale Malt, Galaxy 38.46 %
2.50 kg Pilsner (Weyermann) 38.46 %
0.60 kg Wheat, Flaked 9.23 %
0.50 kg Munich II (Weyermann) 7.69 %
0.40 kg Caraamber (Weyermann) 6.15 %

30.00 gm Goldings, East Kent [4.80 %] (60 min) (First Wort Hop) 11.8 IBU
10.00 gm Simcoe [12.20 %] (60 min) 9.1 IBU
30.00 gm Goldings, East Kent [4.80 %] (20 min) 3.6 IBU
20.00 gm Tettnang [4.50 %] (10 min) 1.3 IBU
16.00 gm Goldings, East Kent (Cube Hopped) [4.80 %]

1.00 items Whirlfloc Tablet (Boil 10.0 min)Misc
2.00 tsp Yeast Nutrient (Boil 10.0 min)Misc
4.00 gm Calcium Chloride (Mash 60.0 min)Misc
8.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min)Misc

1 Pkgs French Saison (Wyeast #3711)Yeast-Ale

Cheers,
Al

EDIT: Formatting Recipe

 

[winkle]

Doing my first Belgian Wit

3.0kg Galaxy
2.0 Unmalted Wheat
350gm Rolled Oats
4 plugs Saaz 60 minutes
10 grams tettnanger 15 minutes
17 grams Corriander 10 minutes
8 grams Corriander 0 minutes
17 grams Orange Peel 20 minutes
18 grams orange Peel 0 minutes

IBU's - 14.2

OG - 1.045
FG - 1.010

Wyeast 3726 Farmhouse Ale

Mashed at 65c for 90 minutes

Fermented 25c

Thoughts ???????????????????????????

Warren has talked me into dumping a Saison onto the yeast cake

Rook

Do it Rook, that stuff is the ducks nuts.
(Bring it back Wyeast you cu*ts)

 

[randyrob]

Hampshire Pale
an American Pale Ale

Original Gravity (OG): 1.050
Colour (SRM): 5.5
Bitterness (IBU): 30.0

85% Pale Ale Malt
10% Munich I
5% Wheat Malt

Single step Infusion at 66*C for 60 Minutes.

Boil for 90 Minutes

1 g/l Kent Golding @ 60 Minutes
1.5 g/l Cascade @ 15 Minutes
2 g/l Cascade @ 2 Minutes


Fermented at 20*c with Safale US-05

Recipe Generated with BrewMate

 

[randyrob]

whoops...

 

[bonj]

Hampshire Pale
an American Pale Ale

Original Gravity (OG): 1.050
Colour (SRM): 5.5
Bitterness (IBU): 30.0

85% Pale Ale Malt
10% Munich I
5% Wheat Malt

Single step Infusion at 66*C for 60 Minutes.

Boil for 90 Minutes

1 g/l Kent Golding @ 60 Minutes
1.5 g/l Cascade @ 15 Minutes
2 g/l Cascade @ 2 Minutes


Fermented at 20*c with Safale US-05

Recipe Generated with BrewMate

That looks like a pretty decent APA recipe, Rob.

 

[THE DRUNK ARAB]

Hampshire Pale
an American Pale Ale

Original Gravity (OG): 1.050
Colour (SRM): 5.5
Bitterness (IBU): 30.0

85% Pale Ale Malt
10% Munich I
5% Wheat Malt

Single step Infusion at 66*C for 60 Minutes.

Boil for 90 Minutes

1 g/l Kent Golding @ 60 Minutes
1.5 g/l Cascade @ 15 Minutes
2 g/l Cascade @ 2 Minutes


Fermented at 20*c with Safale US-05

Recipe Generated with BrewMate

IIRC that is not too dissimilar to the old Excelsior recipe that was on the Grumpy's website.
reckon you are on to a winner there RR.

C&B
TDA

 

[RdeVjun]

Picked up a bag of Bairds Perle/ Pale Ale in the bulk buy, figured I'd better try some out. Similar to my usual TTL-esque ale, but this one is really for malt exploration, so a 100% base malt effort with no spec malts.

3.6 kg Bairds Perle/ Pale Ale
Sacc rest at 65C for 90mins
Caramelise 3L first wort
BIAB + dunk sparge, boil volume is usually 17L of around 1.070

Think I'll use Challenger for bittering instead of Fuggles, so 20IBUs @ 90mins
10IBUs EKG @ 20mins
30g Stryrian Goldings at flame out (two plugs, no dry hops)

Dilute to about 1.048 prior to pitching some top cropped 1469, first half day just above 20C, then lower to 19C for the remainder. 1768 I don't mind or Ringwood would be good substitutes, but seeing as this is a new malt for me, I'll stick with 1469. Sometimes I'll give it a protein rest while doing a single decoction of 3L, seems to reinforce the malt profile a bit.
B)

 

[Fourstar]

Brewing a AIPA for the summer at the request of my buddy who has just returned from 2 years in the UK. Consequently he is now my housemate. He couldn't have selected a better beer than this. :icon_drool2:
Following this im planning on mashing in on my "Cricketers light".

Cheers! :icon_cheers:

Stavs AIPA
American IPA

Type: All Grain
Date: 5/12/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Brewhouse Efficiency: 70.0

Ingredients
4.50 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 82.6 %
0.40 kg Carafoam (Weyermann) (2.0 SRM) Grain 7.3 %
0.35 kg Munich I (Weyermann) (7.1 SRM) Grain 6.4 %
0.10 kg Caramalt (Joe White) (17.3 SRM) Grain 1.8 %
0.10 kg Crystal (Joe White) (34.2 SRM) Grain 1.8 %
20.00 gm Magnum [12.50%] (60 min) (First Wort Hop) Hops 30.5 IBU
30.00 gm Centennial [9.70%] (5 min) Hops 6.4 IBU
10.00 gm Simcoe [12.30%] (5 min) Hops 2.7 IBU
20.00 gm Centennial [9.70%] (0 min) (Aroma Hop-Steep) Hops -
20.00 gm Simcoe [12.30%] (0 min) (Aroma Hop-Steep) Hops -
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 39.7 IBU
Est Color: 5.0 SRM

Mash Profile
Mash In Add 15.26 L of water at 71.9 C 66.0 C 60 min
Mash Out Add 10.00 L of water at 76.9 C 70.0 C 10 min

Notes
CaCl to mash
CaSO4 to boil




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.

 

[chappo1970]

4.50 kgPale Malt, Maris Otter (5.9 EBC)Grain91.84 %
0.40 kgWheat, Torrified (Bairds) (3.9 EBC)Grain8.16 %
30.00 gm Chinese Cascade 60 min
30.00 gm Chinese Cascade 30 min
30.00 gm Chinese Cascade 0 mins


I can't resist the urge to brew (must be getting my brew Mojo back!) so it looks like a Chinese Cascade Summer Ale!

:lol:

Wait wait! Maybe a CC SMASH?

I'll be back.... Need to check malt stocks

 

[raven19]

Thats grossly unfair Chap Chap!

You are not allowed to make a Chinese Hopped beer until my hops arrive!

Thinking similar mate, a SMASH beers for each hop I am getting from our Chinese Sloooow ship!

 

[chappo1970]

Thats grossly unfair Chap Chap!

You are not allowed to make a Chinese Hopped beer until my hops arrive!

Thinking similar mate, a SMASH beers for each hop I am getting from our Chinese Sloooow ship!

Yep it is Ravs but they are taking up precious fermentation fridge space so I have the motivation to get rid of them I assure you

Ok going to do a Smash-ish/Summer-ish Ale

Wanted something so the hops are clear and unmuddied but the malt profile

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Chinese Cascade Summer Ale
Brewer: Chappo
Asst Brewer: Deejay
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 56.40 L
Estimated OG: 1.052 SG
Estimated Color: 10.2 EBC
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 90.36 %
0.80 kg Carared (39.4 EBC) Grain 9.64 %
60.00 gm ***** Cascade [5.80 %] (60 min) Hops 20.6 IBU
60.00 gm ***** Cascade [5.80 %] (30 min) Hops 15.8 IBU
60.00 gm ***** Cascade [5.80 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 8.30 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 21.65 L of water at 54.0 C 50.0 C
45 min Saccharification Heat to 67.8 C over 15 min 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C


Notes:
------

 

[reviled]

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

:super: Good stuff screwy, great to see ya back in the game