What are you brewing II ?

[Tony]

Classic American Pilsner.



CAP

A ProMash Recipe Report

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

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 6.00
Anticipated OG: 1.053 Plato: 13.15
Anticipated EBC: 6.9
Anticipated IBU: 33.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
66.7 4.00 kg. Weyermann Premium Pilsner Germany 1.038 3
25.0 1.50 kg. TF Flaked Maize UK 1.040 0
6.7 0.40 kg. Weyermann Carahell Germany 1.035 26
1.7 0.10 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Hallertau Aroma Pellet 6.60 10.6 First WH
30.00 g. Cluster Pellet 7.20 20.2 45 min.
20.00 g. Hallertau Aroma Whole 6.60 2.4 5 min.


Yeast
-----

WYeast 2007 Pilsen Lager

 

[Mantis]

A smash of JW trad ale and Amarillo to 32 IBU with US_05

Still getting used to mash tun and sparging and stuff

 

[sav]

Hope she likes it,if not she can go buy the stuff.

Recipe: Give it a go,Nessy light ale
Brewer: sav
Asst Brewer: Boss(dog)
Style: Cream Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 49.04 L
Estimated OG: 1.043 SG
Estimated Color: 6.2 EBC
Estimated IBU: 15.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.27 kg Pilsner (2 Row) UK (3.7 EBC) Grain 95.24 %
0.36 kg Wheat Malt, Ger (3.9 EBC) Grain 4.76 %
17.00 gm Pride of Ringwood [13.00 %] (60 min) Hops 14.4 IBU
5.20 gm BSaaz [6.50 %] (10 min) Hops 0.8 IBU
10.00 gm Hallertauer Mittelfrueh [4.00 %] (0 min) Hops -
0.53 tsp Irish Moss (Boil 10.0 min) Misc
2.11 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 7.63 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 19.92 L of water at 68.9 C 63.0 C
10 min Mash Out Add 12.74 L of water at 98.0 C 75.6 C

 

[Tony]

Hey sav. recipe looks good, but why 5.2g of B Saaz?

 

[Steve]

Will be putting down a double batch of cwuster waager tomorrow. BB Gawaxy and some cwystal and some chinese cwuster.
Cheers
Steve

 

[sav]

Hey sav. recipe looks good, but why 5.2g of B Saaz?

Its all I had use it up

 

[Tony]

sounds like a good idea

 

[Mantis]

Its all I had use it up

What sort of scale do you have that can weigh to tenths of a gram. I want one

 

[bum]

Having a pretty rough time with a SNPA clone (my first full sized AG batch). Almost all done - just gotta add some whirfloc to my 3rd boil (don't ask) and cool it, combine the lot and check gravity.

 

[Steve]

my 3rd boil (don't ask)

....but I just have to? What happened?

 

[bum]

Nothing interesting. No kettle organised yet so have to do pissy little boils on the stove. No fun at all.

Just had a boil over too. The boss is not pleased.

 

[sav]

What sort of scale do you have that can weigh to tenths of a gram. I want one

I am a spray painter I got some scales from my rep they are 0.1 acurate to 7000gr They are sick.

 

[yardy]

I ran out of wheat malt and for the last few brews, whenever wheat is called for I just make up some semolina (you know the baby food stuff) and use that in the mash. Seems to give a smoothness without the 'sour' taste that to my tastebuds you seem to get with wheat malt. 250 gm dry weight goes well. Galaxy in particular will convert it well.

gday bribie,

not sure what semolina is mate, i've got about 20kg of wheat hangin around so shouldn't need it for awhile.

cheers
Dave

 

[Tony]

all the maize in my CAP slowed the sparge just a tad. Took over 3 hrs to drain through and sparge.

Time was spent in the pool having a beer.

THere are good things about a near stuck sparge Kettle is full now and coming to the boil.

cheers

 

[randyrob]

Hous Broon (12A. Brown Porter)

Original Gravity (OG): 1.048
Colour (SRM): 28.5
Bitterness (IBU): 28.0

86% Pale Ale Malt
8% Caramunich I
5% Chocolate
1% Black Patent

2 g/l East Kent Golding @ 60 Minutes

Single step Infusion at 66*C for 60 Minutes. Boil for 90 Minutes

Fermented at 20*c with Safale US-05

Recipe Generated with BrewMate

 

[mika]

Brewmate ? Seriously Rob, you've got to have Adult ADD, or not enough to do in your day job.
Does it do sessions ? If so I'll be a guinea pig.

 

[Sully]

I'm brewing something in my pants if that counts?

 

[Tony]

Chappo............ i love it!

 

[fraser_john]

Robins Kentucky Bourbon Ale

A ProMash Recipe Report

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

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.05
Anticipated OG: 1.052 Plato: 12.85
Anticipated SRM: 14.7
Anticipated IBU: 33.9
Brewhouse Efficiency: 82 %
Wort Boil Time: 60 Minutes

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

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.1 4.50 kg. JWM Traditional Ale Malt Australia 1.038 3
5.0 0.25 kg. Weyermann Pale Wheat Germany 1.038 2
3.0 0.15 kg. Chocolate Malt America 1.029 350
3.0 0.15 kg. Crystal 105L Great Britain 1.033 105

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Amarillo Gold Pellet 10.00 4.4 20 min.
15.00 g. Magnum Pellet 14.00 27.4 60 min.
10.00 g. Amarillo Gold Pellet 10.00 2.2 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Cup(s) Bourbon Other 5 Min.(boil)
50 grams American Oak Chips Other 4 Days


Yeast
-----

WYeast 1056 Amercan Ale/Chico




Notes
-----

Tasting Notes

===========

(from actual sample)


Malt present, low to medium

No roasted flavours, but rich chocolate and coffee

Low yeast character, typical for APA style, probably due to American
Ale Yeast (US-05), low likelihood of American Ale II strain being used

Hop bitterness is present, but in balance to residual sweetness, estimated at 25 IBU

Hop flavour is low, to allow bourbon and oak characters to show through

Hop aroma is present, but not bold, not citrusy, so unlikely to be one of the 'C' hops



Boil Notes

========

Add 250ml of bourbon last 5 minutes of boil.



Fermentation Notes

================

Include 50 grams oak chips during primary fermentation.

Ferment at 20c for until 66 completed


Rack to secondary keg and seal, complete fermentation Chill to 2c, by reducing temperature by 2c per day

Condition for seven days

Blow off yeast cake

Transfer to serving keg whilst bright

 

[Stubbie]

Robins Kentucky Bourbon Ale

Take 2.........

Exit RIMS, enter HERMS

Hope it wall goes well, John.

Stubbie