What are you brewing II ?

[johnno]

Just about to crush the grain for this.

Blocked hole ale
English Special or Best Bitter


Type: All Grain
Date: 15/05/2007
Batch Size: 27.00 L
Brewer:
Boil Size: 34.30 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 76.3 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 19.1 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.8 %
0.04 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 0.8 %
28.00 gm Target [10.00%] (60 min) Hops 27.1 IBU



Beer Profile

Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.4 % Actual Alcohol by Vol: 0.6 %
Bitterness: 27.1 IBU


cheers
johnno

 

[lucas]

getting up early to brew a light-ish english hopped ale before i dash off to the vic case swap in the afternoon

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 29.97 L
Estimated OG: 1.034 SG
Estimated Color: 14.4 EBC
Estimated IBU: 26.6 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 85.7 %
0.25 kg Caraamber (Weyermann) (70.9 EBC) Grain 7.1 %
0.25 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 7.1 %
35.00 gm Goldings, East Kent [3.70%] (60 min) Hops 17.9 IBU
20.00 gm Goldings, East Kent [3.70%] (30 min) Hops 7.1 IBU
15.00 gm Goldings, East Kent [3.70%] (5 min) Hops 1.5 IBU
20.00 gm Goldings, East Kent [3.70%] (Dry Hop 3 daHops -

so I fermented this with S-04 at 20 degrees C and I think it might have been a mistake. pre-dryhopping it has to be almost the blandest beer I've made. I've thrown a hop ball full of flowers in the keg, considering buying a second one cause i didnt fit many flowers in one ball. hopefully a boatload of dry hopping can salvage this one

Did the S-04 make my beer dull or was I just expecting too much from this grain bill?

 

[mika]

Batz Altbier, just to see what all the fuss is about, mash number 11 for the year (slack I know) that means somehow ~200 Litres of beer has gone missing h34r:

 

[AndrewQLD]

so I fermented this with S-04 at 20 degrees C and I think it might have been a mistake. pre-dryhopping it has to be almost the blandest beer I've made. I've thrown a hop ball full of flowers in the keg, considering buying a second one cause i didnt fit many flowers in one ball. hopefully a boatload of dry hopping can salvage this one

Did the S-04 make my beer dull or was I just expecting too much from this grain bill?

Hi Lucas,
What were your mash temps.
I have just kegged a Mild Ale that I am extremely disappointed in. And given the grain bill it should have been nice. The only thing I can point to is my mash temps, normally with the light english ale I will mash at 67c+, but I was testing a new system and my mash temp was only 64c (not intentional) and I have found the body and flavour of this beer to be very thin and dry. Because of this the hops are quite harsh, and I don't mean harsh as in too much flavour/aroma, just unbalanced compared to the malt profile.

I have to say that S-04 is not one of my favourite yeasts, too fruity for my liking, but it certainly shouldn't give you a bland beer.


Ingredients:
------------
Amount Item Type % or IBU
2.30 kg Pilsner Malt Powells (1.5 SRM) Grain 56.36 %
1.20 kg Pale Malt, Galaxy (Barrett Burston) 29.40 %
0.30 kg Caramunich II (Weyermann) (63.0 SRM) 7.42 %
0.24 kg Wheat Malt Powells (1.3 SRM) 5.93 %
0.04 kg Black Malt (Thomas Fawcett) (660.0 SRM) 0.89 %
60.00 gm Goldings, East Kent [5.00 %] (60 min) 32.2 IBU
15.00 gm Goldings, East Kent [5.00 %] (0 min)
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Batch Sparge light body
Total Grain Weight: 4.08 kg
----------------------------
Batch Sparge light body
Step Time Name Description Step Temp
60 min Mash In Add 12.25 L of water at 76.6 C 67.0 C

 

[browndog]

Yesterday I put down an aussie style ale and had a couple of disasters, first off I incorrectly set the timer so I had to wait an hour for my sparge water to heat up. Then while draining the tun to the kettle did the old "forgot to shut off the tap to the HLT" trick and eneded up with 8L extra water in the kettle necessitating an extra 1 hour to the boil. Yippee.... Here is the recipe, I backed off the bitterness by 7IBUs as Ross reckoned the last batch might have been to bitter for your average megaswill drinker.

Cluster Aussie Pale Ale II
Brew Type: All Grain Date: 7/07/2007
Style: Australian Pale ale Brewer: Tony Batch Size: 24.00 L Assistant Brewer: Jess
Boil Volume: 32.79 L Boil Time: 75 min
Brewhouse Efficiency: 80.0 % Equipment: Browndog's Brewery
Actual Efficiency: 81.5%
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
3.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 72.9 %
0.30 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 6.3 %
0.25 kg AA Wheat Malt (Barrett Burston) (3.0 EBC) Grain 5.2 %
0.25 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.2 %
15.00 gm Magnum [13.50%] (60 min) Hops 21.8 IBU
20.00 gm Cluster [6.60%] (15 min) Hops 7.0 IBU
20.00 gm Cluster [6.60%] (10 min) Hops 5.1 IBU
25.00 gm Cluster [6.60%] (5 min) Hops 3.5 IBU
25.00 gm Cluster [6.60%] (Dry Hop 5 days) Hops -
1.00 tsp Sodium Chloride (Boil 60.0 min) Misc
0.50 kg Cane (Beet) Sugar (0.0 EBC) Sugar 10.4 %
1 Pkgs US-56 (Safale) [Starter 200 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.051 SG (1.035-1.055 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.015 SG (1.008-1.015 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 10.1 EBC (3.9-19.7 EBC) Color [Color]
Bitterness: 37.5 IBU (10.0-30.0 IBU) Alpha Acid Units: 1.9 AAU
Estimated Alcohol by Volume: 4.7 % (2.0-5.0 %) 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: 4.30 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 85.0 C
Sparge Water: 26.12 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 11.22 L of water at 75.4 C 62.5 C 90 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

cheers

Browndog

 

[lucas]

Hi Lucas,
What were your mash temps.
I have just kegged a Mild Ale that I am extremely disappointed in. And given the grain bill it should have been nice. The only thing I can point to is my mash temps, normally with the light english ale I will mash at 67c+, but I was testing a new system and my mash temp was only 64c (not intentional) and I have found the body and flavour of this beer to be very thin and dry. Because of this the hops are quite harsh, and I don't mean harsh as in too much flavour/aroma, just unbalanced compared to the malt profile.

I have to say that S-04 is not one of my favourite yeasts, too fruity for my liking, but it certainly shouldn't give you a bland beer.

I had 68 written down for my target temp but i think I did undershoot it and only hit 65. If I'd realised it was going to make quite such an impact I would have stuffed about trying to bring it up some more but I hadnt thought It'd matter much. Lesson learned I guess.

re: the fruitiness, I'd heard that and actually fermented warmer than I normally would to try and bring some of that out, just to see what difference it made

 

[facter]

I made this up yesterday - probably not enough Nelson for my liking but I just wanted to try it in a lager to get the taste test first .... wasnt really following any style, jsut wanted something reddish hahaha

Brentham Lager









Recipe Specifics

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



Batch Size (L):		  23.00	Wort Size (L):	 23.00

Total Grain (kg):		 4.60

Anticipated OG:		  1.051	Plato:			 12.58

Anticipated SRM:		   6.8

Anticipated IBU:		  28.8

Brewhouse Efficiency:	   75 %

Wort Boil Time:			 60	Minutes





Grain/Extract/Sugar



   %	 Amount	 Name						  Origin		Potential SRM

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

 21.7	 1.00 kg.  Munich Malt				   Australia	  1.038	  6

 37.0	 1.70 kg.  Generic LME - Light		   Generic		1.035	  7

 34.8	 1.60 kg.  Pilsner					   Australia	  1.037	  1

  6.5	 0.30 kg.  CarAmber					  France		 1.034	 19



Potential represented as SG per pound per gallon.





Hops



   Amount	 Name							  Form	Alpha  IBU  Boil Time

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

 18.00 g.	 Saaz B							Pellet   6.70  17.2  60 min.

  8.00 g.	 nelson sauvin					 Pellet  12.00   4.9  25 min.

  8.00 g.	 nelson sauvin					 Pellet  12.00   3.2  15 min.

  5.00 g.	 Hallertau Hersbrucker			 Pellet   4.75   0.7  10 min.

 10.00 g.	 nelson sauvin					 Pellet  12.00   2.8  1 min.

 

[bconnery]

ESB Partial Mash. Recipe taken from clone brews, but then tinkered slightly. IBU's, SRM's, Gravity readings etc are all within ballpark for an ESB, although I had to substitute 55 Crystal Malt for a slightly smaller amount of Dark Crystal Malt. What do you think?


Category: English Pale Ale
Subcategory: Extra Special/Strong Bitter (English Pale Ale)
Recipe Type: Extract
Batch Size: 20 liters
Volume Boiled: 7 liters
Mash Efficiency: 72 %
Total Grain/Extract: 3.40 kg.
Total Hops: 68.0 g.
Calories (12 fl. oz.): 217.9

Ingredients
--------------------------------------------------------------------------
.5 kg. Australian Pale Malt
.3 kg. German Dark Crystal
.100 kg. English Amber Malt
2.5 kg. Dry Light Extract
30 g. Target (Pellets, 11.00 %AA) boiled 60 minutes.
14 g. Challenger (Pellets, 7.9 %AA) boiled 15 minutes.
10 g. Target (Pellets, 11.00 %AA) boiled 10 minutes.
14 g. Styrian Goldings (Whole, 4.3 %AA) boiled 1 minutes.
14 g. Styrian Goldings (Whole, 4.3 %AA) added to Primary.
14 g. Styrian Goldings (Whole, 4.3 %AA) added to Secondary.
Yeast: DCL Yeast Safale S-04 Top Quality Ale Yeast

Notes
--------------------------------------------------------------------------


Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.055
Terminal Gravity: 1.013
Color: 12.03 SRM
Bitterness: 39.2 IBU
Alcohol (%volume): 5.5 %

The crystal sub will be no worries. You've got a good scope on this type of beer for various crystals so you will be fine, especially with some amber in there.

I made a few very similar partial mash ESBs with minor tinkerings on the specialty grains and they were all very tasty. Nice hop combination there too I think.

 

[hughman666]

2 brews this weekend, APA and Nelson Sauvin Wheat:

APA
----
3kg JW Trad Ale
2kg JW Exp Pils
0.25kg JW Wheat

mashed @ 67c for 70 mins

14g chinook @ 60 mins
14g cascade @ 20 mins
14g cascade @ 10 mins
28g cascade @ 5 mins

OG 1049

Yeast: WLP001


Nelson Sauvin Wheat
------------------------
3kg JW Wheat
2.2kg JW Exp Pils

mashed @ 66c for 60 mins

10g NZ Hallertau @ 60 mins
10g NZ Hallertau @ 10 mins
20g Nelson Sauvin @ flameout

OG 1048

Yeast: WLP380

 

[winkle]

"Tribulation Bitter"
3.5kg M. Otter ale malt
1.0kg Munich
0.2kg Caramunich
0.13kg Dark Crystal
0.05kg Melanoiden

22gm Northern Brewer 60min
EKG plug 15min
EKG plug 0 min
yeast US05

Gas ran out 10 minutes early, but I borrowed the neighbours BBQ cyclinder when she looked over the fence for the source of blue language
Mashed at 67 C but was aiming for 69 C

 

[razz]

Just about finished the boil under my latest CAP, n/brewer for bitterness,using Saphire for flavour this time around. Also used 25% flaked rice again with the balance of wey pils malt. Very happy with the first batch after only two weeks in the keg.

 

[Screwtop]

This simple North German Pilsner, courtesy of Zwickel. Scaled down from Zwickels 40L batch and IBU's reduced a little from 43 to 36.

Brewed yesterday, currently chilling to 10C for pitching.

BeerSmith Recipe Printout
Recipe: Zwickel Pilsner
Style: German Pilsner (Pils) TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.047 SG
Estimated Color: 3.2 SRM
Estimated IBU: 37.4 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.40 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 100.0 %
25.00 gm Magnum [12.00%] (60 min) Hops 33.0 IBU
15.00 gm Saaz - Old Stock [4.00%] (15 min) Hops 4.4 IBU
6.34 gm Calcium Chloride (Mash 50.0 min) Misc
0.10 tsp Sodium Metabisulphate (Mash 50.0 min) Misc
24 gm SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Total Grain Weight: 4.40 kg


MASH PROFILE
----------------------------
MASH: Pils Mash
TOTAL GRAIN WEIGHT: 4.40 kg GRAIN TEMPERATURE: 15.0 C MASH PH: 5.39 PH
Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash in Step Add 16.00 L of water at 39.8 C 35.0 C 0 min
Protien Rest Heat to 52.0 C over 20 min 52.0 C 20 min
Saccharification Rest Heat to 63.0 C over 15 min 63.0 C 50 min
Glyco Protien Rest Heat to 72.0 C over 15 min 72.0 C 20 min
Mash Out Step Heat to 78.0 C over 5 min 78.0 C 5 min


SPARGE
----------------------------
SPARGE WATER: 22.16 L
Sparge Temperature: 88.0 C

 

[tangent]

i'd be interested to hear how that comes out Screwtop

 

[eric8]

I am doing my first BIAB today , bout time, have had grain for 3 weeks. I'm doing a Robust Porter that I got from Phraks, Big Brew Day.
I will try and post some pics later :beerbang: .
Another VERY happy first AG'er, wooohooo
Eric

 

[bonj]

well done eric8! I going to do AG #5 on the weekend (if I get off my arse and order the ingredients from Ross... lol). A Belgian Wit.

 

[winkle]

well done eric8! I going to do AG #5 on the weekend (if I get off my arse and order the ingredients from Ross... lol). A Belgian Wit.

Bonj,
must be the cold weather since I'll be doing a Hefe-weizen using B-Saaz this weekend :huh:
that is if I can fix the HLT power problem

 

[eric8]

Thanks Bonj, just mashing out now. Get that grain of Ross pronto, you don't want to be waiting like i did!!

 

[Screwtop]

well done eric8! I going to do AG #5 on the weekend (if I get off my arse and order the ingredients from Ross... lol). A Belgian Wit.

Ummmmmmmm!!!!! Wit, ummm! Coriander, ummm Bitter Orange umm Wit.

'IM SO CONFUSED!! have been in a brewing frenzy, 9 AG's since getting home at the end of May. Just get settled on a direction "yep I'll brew Lagers during the winter ready for spring, then Hefe's and Wit's during the spring for summer ....and" Then you buggers come up with Wit's and Hefe's and Porters and Pilseners, I want to brew all of them NOW and have them ready NEXT WEEK :angry:

 

[bonj]

I know how you feel Screwy... I was all set to brew Tony's LCBA clone, and then I tasted a wit, and changed my mind... again.

 

[Kingy]

bout time eric thought id never see you on the register :beer:


i have no idea what this is going to turn out like lol just using up some hops

Recipe: in the shed
Brewer: KINGY
Asst Brewer:
Style: KINGYS STYLE
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 25.00 L
Estimated OG: 1.078 SG
Estimated Color: 11.0 EBC
Estimated IBU: 61.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.25 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 43.3 %
3.25 kg Vienna Malt (6.9 EBC) Grain 43.3 %
0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.7 %
40.00 gm Amarillo Gold [8.90%] (60 min) Hops 29.4 IBU
40.00 gm Tettnang [4.20%] (45 min) Hops 12.7 IBU
40.00 gm Saaz [3.20%] (45 min) Hops 9.7 IBU
25.00 gm Tettnang [4.20%] (15 min) Hops 4.3 IBU
25.00 gm Saaz [3.20%] (15 min) Hops 3.3 IBU
15.00 gm Amarillo Gold [8.90%] (5 min) Hops 2.2 IBU
0.50 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 6.7 %


Mash Schedule: My Mash
Total Grain Weight: 7.00 kg
---------------------------