What are you brewing II ?

[bconnery]

Just finished up this one...

Hops were all added as a hopburst type mix, with only two hops, so IBUs & amounts could be innacurate...

Actual OG was 1052...

Recipe: CC Rider
Brewer: Mooshells
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 35.00 L
Estimated OG: 1.051 SG
Estimated Color: 7.6 SRM
Estimated IBU: 40.3 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 45.5 %
2.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 45.5 %
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 3.6 %
0.10 kg Carared (Weyermann) (24.0 SRM) Grain 1.8 %
0.10 kg Crystal, Dark (Bairds) (110.0 SRM) Grain 1.8 %
0.10 kg Melanoidin (Weyermann) (30.0 SRM) Grain 1.8 %
15.00 gm Cluster [6.90%] (60 min) Hops 12.0 IBU
15.00 gm Cascade [6.70%] (60 min) Hops 11.6 IBU
10.00 gm Cluster [6.90%] (15 min) Hops 4.0 IBU
10.00 gm Cascade [6.70%] (15 min) Hops 3.9 IBU
10.00 gm Cluster [6.90%] (10 min) Hops 2.9 IBU
10.00 gm Cascade [6.70%] (10 min) Hops 2.8 IBU
10.00 gm Cluster [6.90%] (5 min) Hops 1.6 IBU
10.00 gm Cascade [6.70%] (5 min) Hops 1.5 IBU
10.00 gm Cascade [6.70%] (0 min) (Aroma Hop-Steep)Hops -
10.00 gm Cluster [6.90%] (0 min) (Aroma Hop-Steep)Hops -
15.00 gm Cascade [6.70%] (Dry Hop 6 days) Hops -
15.00 gm Cluster [6.90%] (Dry Hop 6 days) Hops -
1 Pkgs Safale S05 (US56) (Safale #S05) Yeast-Ale

 

[therook]

Going to dump this on a S189 yeast cake once the german Pilsner has finished fermenting

How does this recipe look, its based on Justins recipe.

Style: Schwarzbier (Black Beer)
Batch Size: 27.00 L
Boil Volume: 34.30 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %

Ingredients Amount Item Type % or IBU
3.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 50.0 %
2.70 kg Munich I (Weyermann) (14.0 EBC) Grain 45.0 %
0.30 kg Carafa Special III (Weyermann) (1400.0 EBC) Grain 5.0 %
35.00 gm Hallertauer [6.60%] (60 min) Hops 21.8 IBU
15.00 gm Hallertauer [6.60%] (20 min) Hops 5.7 IBU
10.00 gm Hallertauer [6.60%] (2 min) Hops 0.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.049 SG (1.046-1.052 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.013 SG (1.010-1.016 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 55.9 EBC (33.5-88.7 EBC) Color [Color]
Bitterness: 28.0 IBU (22.0-32.0 IBU) Alpha Acid Units: 1.6 AAU
Estimated Alcohol by Volume: 4.7 % (4.4-5.4 %) Actual Alcohol by Volume: 0.6 %
Actual Calories: 90 cal/l



Mash Grain Weight: 6.00 kg Mash PH: 5.4 PH
Grain Temperature: 14.0 C Sparge Temperature: 75.6 C
Sparge Water: 24.31 L

Name Description Step Temp Step Time
Mash In Add 18.00 L of water at 76.3 C 67.0 C 90 min


Rook

 

[bonj]

Going to dump this on a S189 yeast cake once the german Pilsner has finished fermenting

Recipe looks good to me. Very similar to the last kit based brew I did before I moved to AG. I actually based it on a recipe from the database. I was very happy with it. I can say that 300g of carafa III (I think I used about 360g) would be fine. I found mine to be quite roasty.

 

[THE DRUNK ARAB]

This is going down tonight:

Shot of Sheedy Stout

Batch Size: 26.00 L
Boil Volume: 34.28 L Boil Time: 90 min
Equipment: Marks Equipment Brewhouse Efficiency: 70.0 %


Ingredients Amount Item Type % or IBU
4.97 kg BB Galaxy Pale Malt (3 EBC) Grain 82.1 %
0.57 kg JWM Roasted Malt (1200 EBC) Grain 9.4 %
0.28 kg Barley, Flaked (3 EBC) Grain 4.6 %
0.23 kg TF Amber Malt (100 EBC) Grain 3.8 %
18.00 gm Warrior [15.1%] (60 min) Hops 31.3 IBU
20.00 gm Centennial [8.8%] (15 min) Hops 5.4 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.050 SG (1.035-1.050 SG)
Estimated Color: 77 EBC (69-394 EBC)
Bitterness: 36.6 IBU (30.0-50.0 IBU)

C&B
TDA

 

[TerritoryBrew]

I've just put down a cider. 4 litres of Speyton Fresh Tassie Crush cloudy apple juice, some yeast nutrient and half a pack of S-04. Man these things are easy to make...

I just put down a cider too...

15 Litres of Preservative Free Apple Juice
2 Litres of Preservative Free Apple and Pear Juice.
1 pkt of Champagne Yeast

OG - 1.054

I hopefully will get the yeast to get the FG down to 1.000, making it about 6.4%.

It's for the ladies...

 

[troydo]

I hopefully will get the yeast to get the FG down to 1.000, making it about 6.4%.

It's for the ladies...

havin trouble catching the ehh

 

[yardy]

This is down to 1012, will be racking today and kegging next week.

1500 Golden Promise
1000 Marris Otter
1000 Rye
750 Munich Dark
750 Carared
500 Wheat Caramel

Nottingham
Pacific Jade to 35 IBU

Yard

 

[Jye]

Going to dump this on a S189 yeast cake once the german Pilsner has finished fermenting

How does this recipe look, its based on Justins recipe.

Style: Schwarzbier (Black Beer)

0.30 kg Carafa Special III (Weyermann) (1400.0 EBC) Grain 5.0 %

I used 350gm of carafa sp III in a Schwarz and it was roasty... but I also blended it up so my extraction could have been very high.

Here is this arvos brew to trial the new dry weizen yeast... its not of to a great start, I just lost 1L of the first runnings to the garage floor :angry:

Hefeweizen II

Ingredients Amount Item Type % or IBU
2.55 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 56.0 %
1.55 kg Pilsner (Weyermann) (1.7 SRM) Grain 34.1 %
0.35 kg Munich I (Weyermann) (7.1 SRM) Grain 7.7 %
0.10 kg Caramunich I (Weyermann) (51.0 SRM) Grain 2.2 %

25.00 gm Hallertauer [3.70%] (60 min) Hops 10.3 IBU
10.00 gm Hallertauer [3.70%] (15 min) Hops 2.0 IBU

5.00 gm 5.2 (Mash 90.0 min) Misc
10.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc

1 Pkgs Weizen (Fermentis #WB-06) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.050 SG (1.044-1.052 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.014 SG (1.010-1.014 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 4.8 SRM (2.0-8.0 SRM) Color [Color]
Bitterness: 12.3 IBU (8.0-15.0 IBU) Alpha Acid Units: 0.8 AAU
Estimated Alcohol by Volume: 4.6 % (4.3-5.6 %) Actual Alcohol by Volume: 0.0 %

 

[warrenlw63]

Pacific Jade to 35 IBU

Hey Yardy... Any early prognosis on the Pacific Jade? I'm planning to unleash some soon. Be interested to see what you think.

Warren -

 

[fixa]

Double brew day today, whilst i was "building a gate dear" ahem....

Brewed an APA;
3kg Light Munich
1 Kg Galaxy
0.5kg Carapils
20g willamette 60 mins
20g willamette 20g cascade 30, 20, 20, 5 mins

And a kinda ESB
4 kg Golden Promise
1 kg Galaxy
0.5 Carapils
0.2 choc
0.1 melanoidan
0.1 amber
30g EKG 60 mins
15g ekg 15g styrian goldings 30 mins

 

[Weizguy]

POL's Easy Vienna Lager today

Linky

Brew Type: All Grain Date: 27-07-07
Style: Vienna Lager Brewer: Seth
Batch Size: 25.00 L
Boil Volume: 31.51 L Boil Time: 60 min

Ingredients Amount Item Type % or IBU
2.70 kg Pilsner (Weyermann) Grain 50.0 %
2.50 kg Vienna Malt (Weyermann) Grain 46.3 %
0.20 kg Vienna (Joe White) Grain 3.7 % (lhbs had no more Weyermann Vienna on the shelf)
65.00 gm Hallertauer [4.50%] (60 min) Hops 29.3 IBU
1 Pkgs California Lager (Wyeast Labs #2112) [Starter 1000 ml] Yeast-Lager
pinch of Yeast nutrient added at 30 min (coz I have some here)

Beer Profile Estimated Original Gravity: 1.051 SG
Estimated Color: 8.2 EBC (19.7-31.5 EBC) Color [Color]
Bitterness: 29.3 IBU (18.0-30.0 IBU)
Estimated Alcohol by Volume: 4.7 % (4.5-5.7 %)


Mash In Add 14.08 L of water 67.8 C 60 min
Mash Out Add 7.89 L of water 75.6 C 10 min
Simple single infusion mash f

Notes
Pre-boil gravity is 11 Brix = 1.043 (79.5% efficiency into the kettle...happy )
Colour is a a tad pale, but who cares the flava is great?

Apologies to POL for any mods to her recipe. Hope it turns out well with the Cali Lager yeast. I suppose I have some time to substitute yeast if I no-chill. Shall send a pm to POL for suggestions/feedback.

Seth out (with my first Vienna - just about to add the Whirfloc)

 

[goatherder]

Double brew day today, whilst i was "building a gate dear" ahem....

So did the gate get built?

 

[fixa]

So did the gate get built?

I, errrrr, contemplated possible innovative features i could possibly incorporate in the building of said item dear...

 

[goatherder]

I, errrrr, contemplated possible innovative features i could possibly incorporate in the building of said item dear...

An unavoidable and essential step in the process, I understand completely.

 

[yardy]

Hey Yardy... Any early prognosis on the Pacific Jade? I'm planning to unleash some soon. Be interested to see what you think.

Warren -

Gday Warren,

Yeah mate, smelling and tasting fruity at this stage out of the hydro jar, thats with 24gm @ 60min and 10gm @ 10min.

Cheers

Yard

 

[warrenlw63]

Gday Warren,

Yeah mate, smelling and tasting fruity at this stage out of the hydro jar, thats with 24gm @ 60min and 10gm @ 10min.

Cheers

Yard

Cheers Yardy... Sounds like it may have some worth in an APA or similar. B)

Warren -

 

[tangent]

i did a "Pot Luck Porter" yesterday.

GP base
then just started throwing handfulls of whatever I could find, choc malt, amber malt, crystal rye, caramunich1, schooner barley, roast barley, etc, etc, and a can of Lyles invert sugar.
Bramling X at 60
EKG at 20

Smelled bloooody beeeeooootiful

 

[Steve]

Put this down yesterday.

Nelson's ******* Ale (Nelson coz of the hops and ******* coz ive no idea what it'll turn out like) :blink:

3.5kg Marris Otter
500gms Wheat Malt
500gms Caramunich II
40gms Choc Malt
30gms Roast Malt

35gms Northern Brewer (6.20% AA) @ 60 mins
15gms Nelson Sauvin (13% AA) @ 30 mins
15gms NS @ 15 mins + Whirlfloc
15gms NS @ 10 mins
20gms NS @ 0 mins

1 x Nottingham Ale yeast

Mashed @ 67 for 60 mins

No chilled overnight

SG 1040 - sample tastes wonderful

Cheers
Steve

Comments anyone?

Kegged this yesterday....drinking today. Bloody bewidul. That sharp zing of the NS is wonderful.
Cheers
Steve

 

[kirem]

basic pils;

9kg of German Pils malt
500g of melanoidin malt

30gram each of Hersbrucker, Saaz, Tettnanger and Hallertauer at 60mins
30gram each of Hersbrucker, Saaz, Tettnanger and Hallertauer at 20mins
30gram each of Hersbrucker, Saaz, Ttettnanger and Hallertauer at 7mins

Swiss Lager yeast

52degC for 30mins
62degC for 30mins
67degC for 40mins

40L of 1049 SG aimed for 45IBU

currently sitting in the ferment fridge at 12degC

My parents were visiting so I brewed with my father and split the batch. He seemed to like brew day.

 

[TerritoryBrew]

Froken Knee Hefeweizen

Type: All Grain
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 60 min

Ingredients

Amount Item Type % or IBU
2.50 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 64.1 %
1.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 25.6 %
0.20 kg Munich II (Weyermann) (8.5 SRM) Grain 5.1 %
0.20 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 5.1 %
10.00 gm Pearle [8.00%] (30 min) Hops 7.7 IBU
5.00 gm Pearle [8.00%] (10 min) Hops 1.8 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011
Estimated Alcohol by Vol: 4.6 %
Bitterness: 9.5 IBU
Est Color: 3.7

Mashing at 67 C for 50mins then mash out at 75C fo 10 mins. Making this once the grain gets here.