What are you brewing II ?

[Belgrave Brewer]

10g sounds like SFA, but when you weight it out, it's a shite load, especially for 19L
When are you using them, at 5mins, flameout...?
I'd use the zest off about 1/2 a large orange for 19L.
You can always scale up with the next batch but you can't scale back an orange beer, if you get my drift.

Got it, and thanks for the advice.

I was going to use it 30 minutes from end of boil.

I won't use it on this batch. reVox pm'd me as well and was against it. If it needs it, I'll add it to the next version.

Thanks!

BB

 

[tangent]

it's worth experimenting with stuff like that but you're probably best off splitting a batch or something like that.

 

[Ross]

Made an English Best Bitter & a Columbus Summer Ale today.

Carbrook Best Bitter
Special/Best/Premium Bitter

Type: All Grain
Date: 10/04/2007
Batch Size: 27.00 L
Boil Size: 35.31
Boil Time: 90 min
Brewhouse Efficiency: 85.0

Ingredients
Amount Item Type % or IBU
3.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 86.8 %
0.30 kg Corn, Flaked (2.6 EBC) Grain 6.8 %
0.20 kg Carared (Weyermann) (47.3 EBC) Grain 4.6 %
0.08 kg Chocolate Malt (Thomas Fawcett) (1100.0 EBC) Grain 1.8 %
12.00 gm Challenger [7.80%] (60 min) Hops 9.3 IBU
10.00 gm Bramling Cross [8.60%] (60 min) Hops 8.5 IBU
13.00 gm Goldings, East Kent [5.00%] (60 min) Hops 5.9 IBU
26.00 gm Goldings, East Kent [5.00%] (10 min) Hops 4.3 IBU
10.00 gm Bramling Cross [8.60%] (10 min) Hops 3.1 IBU
8.00 gm Bramling Cross [8.60%] (20 min) (Aroma Hop-Steep) Hops -
60.00 gm Goldings, East Kent [5.00%] (20 min) (Aroma Hop-Steep) Hops -
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 80.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Beer Profile
Est Original Gravity: 1.043 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.1 %
Bitterness: 31.1 IBU Calories: 376 cal/l
Est Color: 22.1 EBC

 

[Josh]

Currently boiling my prototype for the NSW Xmas in July Case.

German Pilsner
4.08kg (97%) Weyerman bohemian pilsner malt
135 (3%) Carapils malt

35g Czech Saaz 0 mins and 15 mins
35g Halertau 30 mins and 60 mins bittering to 40BU. Overestimated the bitterness cos of old Halertau flowers from the 2006 bulk buy. Hoping it's really about 35BU.

WLP800 Pilsner yeast @ 10C.

Desired OG 1.044, FG 1.010 abv 5.1% in bottle.

Does this sound okay?

 

[Duff]

Currently boiling my prototype for the NSW Xmas in July Case.

German Pilsner
4.08kg (97%) Weyerman bohemian pilsner malt
135 (3%) Carapils malt

35g Czech Saaz 0 mins and 15 mins
35g Halertau 30 mins and 60 mins bittering to 40BU. Overestimated the bitterness cos of old Halertau flowers from the 2006 bulk buy. Hoping it's really about 35BU.

WLP800 Pilsner yeast @ 10C.

Desired OG 1.044, FG 1.010 abv 5.1% in bottle.

Does this sound okay?

:super:

 

[Barramundi]

Currently boiling my prototype for the NSW Xmas in July Case.

German Pilsner
4.08kg (97%) Weyerman bohemian pilsner malt
135 (3%) Carapils malt

35g Czech Saaz 0 mins and 15 mins
35g Halertau 30 mins and 60 mins bittering to 40BU. Overestimated the bitterness cos of old Halertau flowers from the 2006 bulk buy. Hoping it's really about 35BU.

WLP800 Pilsner yeast @ 10C.

Desired OG 1.044, FG 1.010 abv 5.1% in bottle.

Does this sound okay?

prototype , geez we are being spoilt Josh ...

 

[Tony]

currently sparging my Kolsch.

Cant wait to get this one in the keg

cheers

Kolch

A ProMash Recipe Report

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

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 10.50
Anticipated OG: 1.048 Plato: 11.94
Anticipated EBC: 6.8
Anticipated IBU: 25.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
90.5 9.50 kg. IMC Pilsner Australia 1.038 3
4.8 0.50 kg. Weyermann Munich I Germany 1.038 15
4.8 0.50 kg. JWM Wheat Malt Australia 1.040 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Czech Saaz Pellet 3.40 5.9 First WH
90.00 g. Saphire Pellet 4.50 19.5 40 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 10 Min.(boil)


Yeast
-----

WYeast 2565 Kolsch

 

[oldbugman]

Darth Weizen

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

Batch Size (L): 21.50 Wort Size (L): 21.50
Total Grain (kg): 7.18
Anticipated OG: 1.080 Plato: 19.27
Anticipated SRM: 14.6
Anticipated IBU: 26.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.74 L
Pre-Boil Gravity: 1.062 SG 15.16 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.7 4.00 kg. Wheat Malt Germany 1.039 2
21.7 1.56 kg. Pilsener Germany 1.038 2
17.0 1.22 kg. Munich Malt I Germany 1.037 7
3.6 0.26 kg. Caraaroma Germany 1.034 150
1.5 0.11 kg. Melanoidin Malt Germany 1.033 30
0.4 0.03 kg. Chocolate Malt America 1.029 350

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
39.09 g. Hersbrucker Pellet 4.50 23.4 60 min.
19.55 g. Hersbrucker Pellet 4.50 3.1 15 min.

 

[Josh]

prototype , geez we are being spoilt Josh ...

Gotta have a batch for myself. Unlike last time where I brewed a cracker and only got one bottle.

Hmmm must do another Sparkling soon. Got so many beers on deck though. It's hard to work out which to brew next. Must :chug: more!

 

[Barramundi]

i know what ya mean josh i was thankful the xmas case had a few withdrawals so i managed to get a few extras back ...

 

[Tony]

the kolsch went into the kettle without a hitch and i thought to myself............. what am i going to do now, its only 6PM.

Brew another 50 liters of beer is what :super:

Just mashed in a Smokin GT.

FOr those out there who spent time on the old grumpys forum, you will know a bit about this.

Its a recipe Thomas got everyone making to sell some rauchmalz (smoked malt).

I had a kilo of hoepfner rauchmalz thats about 3 years old and a kilo of fresh weyermann rauch so i chucked them in.

I will brew it on the kolsch yeast when the kolsch is done.

recipe:

smokin GT 2

A ProMash Recipe Report

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

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 12.00
Anticipated OG: 1.055 Plato: 13.48
Anticipated EBC: 12.6
Anticipated IBU: 25.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
33.3 4.00 kg. Weyermann Munich I Germany 1.038 15
33.3 4.00 kg. Weyermann Vienna Germany 1.038 7
16.7 2.00 kg. IMC Pilsner Australia 1.038 3
16.7 2.00 kg. Weyermann Smoked Germany 1.037 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Czech Saaz Pellet 3.40 3.7 First WH
90.00 g. Hallertauer Tradition Pellet 4.60 19.9 45 min.
40.00 g. Czech Saaz Pellet 3.40 1.4 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.09 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 2565 Kolsch

 

[reVoxAHB]

the kolsch went into the kettle without a hitch and i thought to myself............. what am i going to do now, its only 6PM.

Brew another 50 liters of beer is what :super:

haha. badass. :super: :super: :super:

 

[lucas]

getting the grains for the following dunkelweizen tomorrow morning, to be brewed on sunday. grist percentages came from dr gonzo. here's hoping it turns out ok, I've not done decoctions before

Style: Dunkelweizen
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.60 L
Estimated OG: 12.500 Plato
Estimated Color: 29.2 EBC
Estimated IBU: 14.8 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.39 kg Wheat Malt, Ger (3.9 EBC) Grain 55.0 %
2.10 kg Munich II (Weyermann) (16.8 EBC) Grain 34.0 %
0.62 kg Caramunich II (Weyermann) (124.1 EBC) Grain 10.0 %
0.06 kg Chocolate Malt (689.5 EBC) Grain 1.0 %
45.00 gm Hallertauer Hersbrucker [3.20%] (60 min) Hops 14.8 IBU
0.33 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 6.17 kg
----------------------------
Name Description Step Temp Step Time
Protein Rest Add 25.73 L of water at 53.8 C 50.0 C 35 min
Saccharification Decoct 8.62 L of mash and boil it 63.9 C 20 min
Saccharification Decoct 5.25 L of mash and boil it 70.0 C 20 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

 

[warrenlw63]

the kolsch went into the kettle without a hitch and i thought to myself............. what am i going to do now, its only 6PM.

Brew another 50 liters of beer is what :super:

'Tis the no-chill your honour/worship ... I swear!! :lol:

Warren -

 

[Tony]

yep....... 2 x 25 liter cubes of Smokin GT ready to go when i please

Only my second no chill, hope it works out.

cheers

 

[browndog]

Having a brewday at my place today. We will be doing a hoburst put together by Jye.

BD's Hop Madness
Brew Type: All Grain Date: 10/04/2007
Style: American IPA Brewer: Tony Brown
Batch Size: 24.00 L Assistant Brewer: Ross, Jye, Bonj, TidalPete, Stillscottish, Frogman, Winkle, Zizzle, Mothballs
Boil Volume: 32.79 L Boil Time: 75 min
Brewhouse Efficiency: 80.0 % Equipment: Browndog's Brewery
Actual Efficiency: 11.4 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
5.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 72.5 %
1.90 kg AA Munich I (Weyermann) (14.0 EBC) Grain 27.5 %
8.00 gm Amarillo/Columbus [10.00%] (60 min) Hops 7.6 IBU
8.00 gm Amarillo/Columbus [10.00%] (55 min) Hops 7.4 IBU
8.00 gm Amarillo/Columbus [10.00%] (50 min) Hops 7.2 IBU
8.00 gm Amarillo/Columbus [10.00%] (45 min) Hops 7.0 IBU
8.00 gm Amarillo/Columbus [10.00%] (40 min) Hops 6.7 IBU
8.00 gm Amarillo/Columbus [10.00%] (35 min) Hops 6.3 IBU
8.00 gm Amarillo/Columbus [10.00%] (30 min) Hops 5.8 IBU
8.00 gm Amarillo/Columbus [10.00%] (25 min) Hops 5.3 IBU
8.00 gm Amarillo/Columbus [10.00%] (20 min) Hops 4.6 IBU
8.00 gm Amarillo/Columbus [10.00%] (15 min) Hops 3.8 IBU
8.00 gm Amarillo/Columbus [10.00%] (10 min) Hops 2.7 IBU
8.00 gm Amarillo/Columbus [10.00%] (5 min) Hops 1.5 IBU
40.00 gm Amarillo/Columbus [10.00%] (Dry Hop 7 days) Hops -
1 Pkgs US-56 (Safale) [Starter 200 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.070 SG (1.056-1.075 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.020 SG (1.010-1.018 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 14.2 EBC (11.8-29.6 EBC) Color [Color]
Bitterness: 65.8 IBU (40.0-65.0 IBU) Alpha Acid Units: 4.5 AAU
Estimated Alcohol by Volume: 6.5 % (5.5-7.5 %) Actual Alcohol by Volume: 0.6 %
Actual Calories: 90 cal/l


Mash Profile Name: Single Infusion, Light Body, Batch Sparge Mash Tun Weight: 20.00 kg
Mash Grain Weight: 6.90 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 85.0 C
Sparge Water: 21.97 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 17.98 L of water at 76.7 C 65.6 C 75 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.2-2.7 vols)
Estimated Priming Weight: 136.0 gm Temperature at Bottling: 15.6 C
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 11.1 C


Notes
Brewed on Brewerhood Brewday 14th April 2007 to be consumed at the xmas in july case swap

cheers

Browndog

 

[brendanos]

Not using your own smoked malt anymore Tony?

I'm planning to smoke a small amount of malt with eucalyptus leaves, and brew a "bushfire" beer in search of a something different and uniquely australian, so long as it doesn't make the beer toxic.

Tomorrow morning brewing Ash's Mash Paddle Porter with a few small tweaks.



Not shown in ProMash capture: 50g of home roasted amber/brown malt, mashing at 66-67C, and fermenting with 1007 german ale at 18-20C. Should be nice over winter.

Cheers
Brendan

 

[Batz]

Brew day was last night :blink: Double brew

I have a Scottish 80/- brewed back to my original recipe and a Sierra Navada APA clone.
Both sitting in cubes in the fridge and will be ready for pitching this afternoon.


Batz

 

[Steve]

Doing a wheat on the weekend.

2.5kg Wheat
2.5kg Pils
20gms Coriander, 20gms Orange peel

Hallertau @ 60 mins
Saaz @ 15 mins + Coriander and peel

Wyeast 3942 (starter kindly donated from LHBS)

Cheers
Steve

 

[brendanos]

Not off to a good day, already have broken my 5gal glass carboy, which was my only spare fermenter. Anyone got any bright ideas for a cheap substitute?