What are you brewing II ?

[winkle]

The Cascade I added to my boil smells f'n fantastic!

So its not Chinese Cascade then <_< .

 

[geoff_tewierik]

So its not Chinese Cascade then <_< .

Nope - US Cascade for me.

My experience with the Chinese Cascade shows it leaves a lot to be desired.

 

[under]

mash it at about 64 deg and use US-05 or a good dry english strain.

You wil never buy coopers again!

That recipe almost got a medal at the AABC...... not many made with POR come close.

cheers

Not as dry as you suggest but I can get my hands on some whitbread. Thoughts on this?

 

[geoff_tewierik]

And cubed.

1.045 into the cube and about 4L left over, so I didn't boil this one enough.

Next time I'll have that happy medium

 

[under]

Sounds like your eff. is higher then you think.

 

[geoff_tewierik]

Maybe, but most likely my volumes aren't accurate, except for the amount into the mash - that one I know as I use a 2L jug to add it. But post mash I still haven't sorted out my measuring.

 

[kirem]

As I am home with my 6 year old son for NYE, I decided to put a brew on.

It is along the lines of an oaked IPA, 0.5g/L oak chips into the boil. These oak chips are on steroids, so I don't want to over do it and maybe put some oak in the ferment.

long mash schedule,
40degC/30min
44/15
55/15
61 --> 63 over 40min
70/50
mash-out at 75

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 6.40
Anticipated OG: 1.082 Plato: 19.72
Anticipated EBC: 37.8
Anticipated IBU: 58.8
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
82.8 5.30 kg. Bairds Golden Promise Great Britain 1.038 6
7.8 0.50 kg. Weyermann Caraaroma Germany 1.034 350
4.7 0.30 kg. Dingemans Biscuit Malt 1.030 23
4.7 0.30 kg. JWM Wheat Malt Australia 1.040 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. 2007 Magnum Pellet 12.50 17.7 90 min.
22.00 g. 2008 Goldings - E.K. Pellet 4.80 12.2 45 min.
22.00 g. Fuggle Pellet 4.20 10.7 45 min.
22.00 g. 2008 Goldings - E.K. Pellet 4.80 6.9 30 min.
22.00 g. Fuggle Pellet 4.20 6.1 30 min.
22.00 g. 2008 Goldings - E.K. Pellet 4.80 2.7 10 min.
22.00 g. Fuggle Pellet 4.20 2.4 10 min.
22.00 g. 2008 Goldings - E.K. Pellet 4.80 0.0 0 min.
22.00 g. Fuggle Pellet 4.20 0.0 0 min.
22.00 g. 2008 Goldings - E.K. Pellet 4.80 0.0 Dry Hop
22.00 g. Fuggle Pellet 4.20 0.0 Dry Hop


Yeast
-----

Danstar Nottingham

 

[manticle]

Did 3 single batches yesterday. Boil one, mash another, no chill the middle one.

A long day, a bit like work in some spots and you find your concentration waning on simple matters like 'does that alarm mean 20 minute hop addition or mash-out time?

Nonetheless, they all came out ok with rough efficiencies and volumes being met.

All single infusion, batch sparged.

Brew 1:

Dubbel

Type: All grain
Size: 23 liters
Color: 49 HCU (~21 SRM)
Bitterness: 30-35 IBU (no sugar)
OG: 1.072 (1059 no sugar)
FG: 1.012
Alcohol: 7.8% v/v (6.1% w/w)

Grain: 6kg JW Pilsner
250g Belgian biscuit
100g Belgian Special B
100g JW dark crystal
Mash: 60 minutes, 70% efficiency , 64 degrees
Boil: 60 minutes
SG 1.055 (1045 no sugar)
Boil size: 30 liters
Hops: 25g -30 Northern Brewer (8.5% AA, 60 min.)
20g Hallertauer (4.25% AA, 20 min.)
Irish moss@10
Adjunct: 800g Belgian dark candi sugar added at high krausen (trying the commercial product this time but usually make my own).
Yeast: WY3787

Brew 2

American Hopped Golden Ale II

Type: All grain
Size: 23 liters
Color: 8 HCU (~6 SRM)
Bitterness: 37 IBU
OG: 1.046
FG: 1.010
Alcohol: 4.6% v/v (3.6% w/w)
Grain:
2kg JW ale
2kg JW Pilsner
500g Wheat malt
250g Belgian biscuit
100g JW medium crystal
Mash: 60 mins, 65 degrees 70% efficiency
Boil: 60 minutes SG 1.035 30 liters
Hops: 20g Centennial (12.5% AA, 60 min.) (actually 15g centennial and 5 g Northern Brewer as I ran short of centennial)
20g Cascade (6% AA, 20 min.)
10g Cascade (aroma)

Yeast : WY1056 (actually US 05 as I didn't trust the starter)
Whirlfoc


Brew 3:

English style Brown ale

jStyle: English Brown
Type: All grain
Size: 23 liters
Color: 33 HCU (~16 SRM)
Bitterness: 32 IBU
OG: 1.053

FG: 1.012
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 5kg JW ale
100g Weyerman Cara red
100g JW dark crystal
100g Roasted barley
200g Belgian biscuit
Mash: 70% efficiency
Boil: minutes SG 1.040 30 liters
Hops: 30g Fuggles (4.75% AA, 60 min.)
25g Kent Goldings (5% AA, 60 min)
Yeast: WY1275 Thames Valley

Notes: Caramelised 4 litres of first runnings wort to thick syrup and added back into boil

Ran out of gas during the third boil but few other dramas apart from that. I might stick to 2 batches per day in future but at least I know it can be done. I have new boil pots now - I used to do a batch in two boils/chills with a 10 L and 15 litre pot which took the better part of a day just for 1 so I was pretty stoked.

 

[itmechanic]

Just cubed the following American Lager and mashed in the James Squire "The Craic" clone, brewed many times and is a house favourite. Thanks to Fourstar for the recipe. :icon_drool2:


Style: Premium American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.72 L
Estimated OG: 1.049 SG
Estimated Color: 9.0 EBC
Estimated IBU: 20.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4250.00 gm Pale Malt (2 Row) US (3.9 EBC) Grain 89.66 %
150.00 gm Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 3.16 %
60.00 gm Caramel/Crystal Malt - 30L (59.1 EBC) Grain 1.27 %
30.00 gm Caramel/Crystal Malt -120L (236.4 EBC) Grain 0.63 %
15.00 gm Pride of Ringwood [9.70 %] (60 min) Hops 15.9 IBU
25.00 gm Hallertauer Hersbrucker [3.40 %] (Dry HopHops -
50.00 gm Hallertauer Hersbrucker [2.20 %] (10 min)Hops 4.4 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
250.00 gm Cane (Beet) Sugar (0.0 EBC) Sugar 5.27 %
1 Pkgs Danish Lager (Wyeast Labs #2042) [Starter Yeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 4490.00 gm
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 0.00 L of water at 65.0 C 65.0 C





Recipe: The Craic

Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.72 L
Estimated OG: 1.049 SG
Estimated Color: 68.2 EBC
Estimated IBU: 42.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3717.33 gm Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 77.36 %
725.33 gm Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 15.09 %
362.67 gm Roasted Barley (Joe White) (1398.7 EBC) Grain 7.55 %
80.00 gm Goldings, East Kent [4.80 %] (60 min) Hops 42.0 IBU
0.50 gm Baking Soda (Mash 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2.50 tsp Chalk (Mash 60.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 4805.33 gm
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
60 min Saccrification Add 7.21 L of water at 74.6 C 64.0 C
10 min Mash Out Add 9.61 L of water at 85.3 C 75.0 C


-------------------------------------------------------------------------------------

 

[raven19]

Started a new thread for a new decade after 200+ pages.

WAYB III - 2010 onwards thread here