What are you brewing II ?

[Screwtop]

Robins Kentucky Bourbon Ale



Add 250ml of bourbon last 5 minutes of boil.

Why boil off the bourbon? Bourbon at 38 odd % ABV is fine to add to the fermenter/keg.

Cheers,

Screwy

 

[j1gsaw]

Belgian Tripel

6.5kg Dingeman Pils
700g Caramunich 1
195g Carapils
450g Amber candy sugar

Nth Brewer 28g - 60min
Mt Hood 28g - 15min
Mt Hood 28g - 5 min

Wyeast Trappist Blend

 

[Bribie G]

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

You've never had creamy semolina pudding with a spoonful of jam stirred in?
going to use 250g in a Belgian Blonde today if I can get my A into G.

 

[schooey]

Recipe: Horny Heifer
Brewer: Schooey
Asst Brewer: Heidi Klum
Style: American Wheat
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 54.00 L
Boil Size: 65.06 L
Estimated OG: 1.049 SG
Estimated Color: 8.0 EBC
Estimated IBU: 21.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 52.17 %
5.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 43.48 %
0.50 kg Wheat, Torrified (Thomas Fawcett) (3.9 EBCGrain 4.35 %
40.00 gm Tettnang [3.80 %] (60 min) Hops 7.0 IBU
45.00 gm Pearle [6.80 %] (60 min) Hops 14.1 IBU
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale

Going to program the PID to dough this one in at 37C and then rise at 1C/2min until I hit mash temp of 65C and then hold for 75 min. Mash out at 74C and sparge...

Kind of a *******ised American Hefe.. but it's only meant to be easy drinking for NYE, so we'll see...

 

[drsmurto]

Dress restrictions on your assistant brewer Schooey?

Just started the boil of a rye golden ale.

3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 56.60 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 18.87 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 18.87 %
0.30 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.66 %
15.00 gm Simcoe [12.30 %] (60 min) Hops 19.9 IBU
15.00 gm Cascade [7.80 %] (15 min) Hops 6.3 IBU
15.00 gm Amarillo [8.50 %] (15 min) Hops 6.8 IBU
15.00 gm Cascade [7.80 %] (0 min) Hops -
15.00 gm Amarillo [8.50 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

25L
OG 1.045
IBU 33

And about to dough in a FES which is overly complicated as i am cleaning out the spec grain containers and a few hops...... stouts hide a multitude of sins or so i hope.....

0.60 kg Lyle's Golden Syrup (0.0 EBC) Extract 6.98 %
5.75 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 66.86 %
0.40 kg Barley, Flaked (3.3 EBC) Grain 4.65 %
0.40 kg Oats, Flaked (2.0 EBC) Grain 4.65 %
0.35 kg Brown Malt (128.1 EBC) Grain 4.07 %
0.35 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 4.07 %
0.30 kg Roasted Barley (1300.0 EBC) Grain 3.49 %
0.25 kg Chocolate Malt, Pale (800.0 EBC) Grain 2.91 %
0.10 kg Black Malt (Bairds) (1300.0 EBC) Grain 1.16 %
0.10 kg Chocolate Malt (Bairds) (1100.0 EBC) Grain 1.16 %
15.00 gm Bramling Cross [8.60 %] (60 min) Hops 12.2 IBU
25.00 gm Pride of Ringwood [9.30 %] (60 min) Hops 21.9 IBU
70.00 gm Styrian Goldings [4.70 %] (45 min) Hops 26.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs West Yorkshire (Wyeast #1469) [Starter 2000 ml] Yeast-Ale

25L
OG 1.071
IBU 60

Lyle's is actually CSR

Will leave the FES for winter, the rye golden ale is for NYE.

 

[NickB]

Leg three of a Four-Brew-Weekend:

Recipe: Dr. Smurto's Landlord
Style: 8B-English Pale Ale-Special/Best/Premium Bitter

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.033 SG
Expected OG: 1.045 SG
Expected FG: 1.013 SG
Expected ABV: 4.2 %
Expected ABW: 3.3 %
Expected IBU (using Tinseth): 34.1
Expected Color: 9.0 SRM
Apparent Attenuation: 69.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 20 degC

Fermentables
UK Maris Otter 3.700 kg (87.1 %) In Mash/Steeped
German Munich Malt 0.500 kg (11.8 %) In Mash/Steeped
UK Chocolate Malt 0.050 kg (1.2 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 40 g Loose Pellet Hops used 60 Min From End
UK Kent Golding (4.7 % alpha) 30 g Loose Pellet Hops used 20 Min From End
UK Fuggle (4.2 % alpha) 30 g Loose Pellet Hops used Dry Hopped

Other Ingredients
Koppafloc 1 g used In Boil

Yeast: Wyeast 1187-Ringwood Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins

Cheers

 

[.DJ.]

just through down a strong APA verging on AIPA..

Never used Simcoe though so we shall see....

Amount Item Type % or IBU
3.00 kg Pale Liquid Extract (15.8 EBC) Extract 63.83 %
1.50 kg Wheat Liquid Extract (15.8 EBC) Extract 31.91 %
0.10 kg Carafa I (663.9 EBC) Grain 2.13 %
0.10 kg Carafa III (1034.3 EBC) Grain 2.13 %
30.00 gm Galaxy [15.00 %] (20 min) Hops 26.2 IBU
20.00 gm Simcoe [12.30 %] (20 min) Hops 14.3 IBU
20.00 gm Simcoe [12.30 %] (10 min) Hops 8.6 IBU
20.00 gm Simcoe [12.30 %] (5 min) Hops 4.7 IBU
30.00 gm Simcoe [12.30 %] (Dry Hop 5 days) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.42 % Actual Alcohol by Vol: 6.13 %
Bitterness: 53.8 IBU Calories: 589 cal/l

 

[schooey]

Never used Simcoe though so we shall see....

Simcoe is an awesome hop, early and late kettle I reckon...... :icon_drool2:

You'll love it..

 

[fraser_john]

Why boil off the bourbon? Bourbon at 38 odd % ABV is fine to add to the fermenter/keg.

Cheers,

Screwy

Had thought of that, but wanted nil contribution of alcohol. Having done the figures correctly, its gonna contribute stuff all, so will add directly to fermenter.

 

[NickB]

Final leg of the Four-Brew-Weekend!

Recipe: Baseball CAP
Style: 2C-Pilsner-Classic American Pilsner

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.033 SG
Expected OG: 1.050 SG
Expected FG: 1.015 SG
Expected ABV: 4.6 %
Expected IBU (using Tinseth): 39.2
Expected Color: 3.4 SRM
Apparent Attenuation: 69.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
German Bohemian Pilsner Malt 4.250 kg (89.5 %) In Mash/Steeped
UK Flaked Rice 0.500 kg (10.5 %) In Mash/Steeped

Hops
Chinese Saaz (4.3 % alpha) 50 g Loose Pellet Hops used 60 Min From End
Chinese Saaz (4.3 % alpha) 30 g Loose Pellet Hops used 20 Min From End
Chinese Saaz (4.3 % alpha) 20 g Loose Pellet Hops used At turn off

Other Ingredients
Koppafloc 1 g used In Boil

Yeast: Wyeast 2001-Urquell Lager

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins


Cheers!

 

[Thommo]

Just cubed an Aussie Ale. Finished and then found out the cube had a crack in it. It's very hard to pour 90 degree wort from one cube to another, using a rapidly melting half a bottle for a funnel.

Good times!!!!

 

[Tony]

Well it wouldnt be an aussie if it didnt overcome all odds to be best it can be would it

 

[.DJ.]

Simcoe is an awesome hop, early and late kettle I reckon...... :icon_drool2:

You'll love it..

well it smells awesome in the fermenter thats for sure!!!

 

[randyrob]

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.

Hey Mika,

Thanks for bringing that up, its actually OCD....


Rob.

 

[raven19]

Just got 27L into cubes of the good Doctors Landlord.

Recipe: 15 Smurto's Landlord
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 27.00 L
Boil Size: 35.37 L
Estimated OG: 1.038 SG
Estimated Color: 12.0 SRM
Estimated IBU: 30.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.90 kg Pale Malt (3.0 SRM) Grain 97.03 %
0.15 kg Caraaroma (350.0 SRM) Grain 2.97 %
14.00 gm Chinese Marco Polo [12.00 %] (60 min) Hops 16.8 IBU
35.00 gm East Kent Goldings [4.80 %] (25 min) Hops 11.7 IBU
25.00 gm Styrian Goldings [4.80 %] (5 min) Hops 2.4 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs 1187 (Wyeast) Yeast-Ale


Mash Schedule: *** Single Infusion, Medium Body
Total Grain Weight: 5.05 kg
----------------------------
*** Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 13.15 L of water at 71.2 C 65.0 C
10 min Mash Out Add 7.37 L of water at 97.1 C 75.6 C


Notes:
------
Mash 65
22L and 5L cube at 9.5 Brix 1037

 

[Screwtop]

Hopefully tomorrow for Xmas/New Year

Screwys House APA


Batch Size: 45.00 L
Boil Size: 57.16 L
Estimated OG: 1.045 SG
Estimated Color: 4.7 SRM
Estimated IBU: 32.8 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 90 Minutes

7.50 kg Pale Malt
0.40 kg Crystal Malt
25.00 gm Centennial
10.00 gm Simcoe
30.00 gm Amarillo Gold
30.00 gm Cascade
10.00 gm Gypsum (Mash 60.0 min)
10.00 gm Gypsum (Boil 60.0 min)
1 item Whirlfloc Tablet (Boil 10.0 min)
2 Pkgs S-05 American Ale Yeast


15 min Mash In - Protien 52.0 C
75 min Saccharification Rest 66.0 C
10 min Mash Out 77.0 C

 

[Effect]

Hopefully tomorrow for Xmas/New Year

Screwys House APA


Batch Size: 45.00 L
Boil Size: 57.16 L
Estimated OG: 1.045 SG
Estimated Color: 4.7 SRM
Estimated IBU: 32.8 IBU
Brewhouse Efficiency: 83.00 %
Boil Time: 90 Minutes

7.50 kg Pale Malt
0.40 kg Crystal Malt
25.00 gm Centennial
10.00 gm Simcoe
30.00 gm Amarillo Gold
30.00 gm Cascade
10.00 gm Gypsum (Mash 60.0 min)
10.00 gm Gypsum (Boil 60.0 min)
1 item Whirlfloc Tablet (Boil 10.0 min)
2 Pkgs S-05 American Ale Yeast


15 min Mash In - Protien 52.0 C
75 min Saccharification Rest 66.0 C
10 min Mash Out 77.0 C

sorry to be a pain, but I just like to see the boil time of the hops...

 

[Pete2501]

I did a kit n bit tonight. I think that's the right term.

1.8kg Pale Ale
250g Crystal
500g DLME
250g dex
250g corn
50g cascade @ 2mins
US05

Pitched @ 26C and it's sitting in a water bath because it's bed time. It probably won't make any difference but I tried maintaining the crystal at 70C to get some more mouth feel. I was listening to a podcast and started to research the effect temperatures have on mash. So it's a memory exercise as much as me getting excited about learning something new.

I didn't get into protein rests yet so didn't worry about anything like that.

Edit: temp stuff

 

[drsmurto]

Just got 27L into cubes of the good Doctors Landlord.

Recipe: 15 Smurto's Landlord
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 27.00 L
Boil Size: 35.37 L
Estimated OG: 1.038 SG
Estimated Color: 12.0 SRM
Estimated IBU: 30.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.90 kg Pale Malt (3.0 SRM) Grain 97.03 %
0.15 kg Caraaroma (350.0 SRM) Grain 2.97 %
14.00 gm Chinese Marco Polo [12.00 %] (60 min) Hops 16.8 IBU
35.00 gm East Kent Goldings [4.80 %] (25 min) Hops 11.7 IBU
25.00 gm Styrian Goldings [4.80 %] (5 min) Hops 2.4 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs 1187 (Wyeast) Yeast-Ale


Mash Schedule: *** Single Infusion, Medium Body
Total Grain Weight: 5.05 kg
----------------------------
*** Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 13.15 L of water at 71.2 C 65.0 C
10 min Mash Out Add 7.37 L of water at 97.1 C 75.6 C


Notes:
------
Mash 65
22L and 5L cube at 9.5 Brix 1037

Let me know how the lower IBU goes, or even better, let me know when its on tap! :chug:

 

[schooey]

Recipe: Horny Heifer
Brewer: Schooey
Asst Brewer: Heidi Klum
Style: American Wheat
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 54.00 L
Boil Size: 65.06 L
Estimated OG: 1.049 SG
Estimated Color: 8.0 EBC
Estimated IBU: 21.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 52.17 %
5.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 43.48 %
0.50 kg Wheat, Torrified (Thomas Fawcett) (3.9 EBCGrain 4.35 %
40.00 gm Tettnang [3.80 %] (60 min) Hops 7.0 IBU
45.00 gm Pearle [6.80 %] (60 min) Hops 14.1 IBU
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale

Going to program the PID to dough this one in at 37C and then rise at 1C/2min until I hit mash temp of 65C and then hold for 75 min. Mash out at 74C and sparge...

Kind of a *******ised American Hefe.. but it's only meant to be easy drinking for NYE, so we'll see...

So this beer has been a little bit of a learning curve for me today... I've never used that much wheat in a recipe on my rig before, and I was a brave soul doing it without any gulls....

What was meant to be about a two hour mash ended up being a four hour mash. Having the termimesh under my false bottom didn't help I think with the gumminess of the high percentage of wheat in the mash. Therefore to keep a prime in the pump, the flow rate was minmal, meaning it was taking about 5-6 minutes for a 1 degree rise in the mash.... :blink: Ahh well, you live you learn!

So after the mammoth mash, I had my pre boil volume in the kettle, only one thing though... it was almost at the gravity it's supposed to be after the boil... So recalculating, my expected efficiency that is usually always bang on aout 75-78% ended up being closer to just over the 90% mark.. an unexpected, but pleasant surprise

So it seems slow and steady does in fact win the race, but jeez it makes a long brew day of it....