What are you brewing II ?

[Duff]

Just knocked this one up for the first brew Sunday. Will follow it with a Bitter of sorts, but yet to be thought out. Have a bit of Styrian Goldings, Fuggle and EKG in the freezer.

Cheers.

----------

07-36 American IPA

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 9.50
Anticipated OG: 1.057 Plato: 13.94
Anticipated SRM: 6.4
Anticipated IBU: 54.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.6 5.00 kg. JWM Traditional Ale Malt Australia 1.038 3
26.3 2.50 kg. Weyermann Pilsner Germany 1.038 2
15.8 1.50 kg. JWM Light Munich Australia 1.038 10
5.3 0.50 kg. Weyermann Wheat Dark Germany 1.039 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Simcoe Pellet 13.40 24.6 60 min.
20.00 g. Amarillo Pellet 9.50 7.0 20 min.
35.00 g. Cascade Pellet 5.75 7.5 20 min.
20.00 g. Centennial Pellet 9.90 7.3 20 min.
30.00 g. Amarillo Pellet 9.50 3.5 5 min.
50.00 g. Cascade Pellet 5.75 3.5 5 min.
10.00 g. Centennial Pellet 9.90 1.2 5 min.


Yeast
-----

US05
WLP862 Cry Havoc

 

[Jye]

Mmmm I think thats gonna need some more hops of the dry form

 

[randyrob]

US05
WLP862 Cry Havoc

How come two yeasts duff? a blend? and where did you get the wlp862 from?

 

[Duff]

How come two yeasts duff? a blend? and where did you get the wlp862 from?

No blend RR. Just a double batch split between two yeasts to compare. I got the 862 from Gerard_M who had some in stock recently. Being a sucker for new things, I thought I'd give it a try.

 

[DarkFaerytale]

doing some hop experimentation this weekend, 2 pilsners, one with all saaz the other all tett

4 kg pilsner
.75 kg vienna
.25 kg carapils

split the batch to make two 11.5L brews

better with saaz/tett to 45 IBU
12.5g tett/saaz @ 20 min
12.5g tett/saaz @ flame out
5G dry hop

-Phill

 

[matti]

You are a hop monster Phil. hehehe
45 Ibu on pilsner. Hope your water is soft.
I generally aim for 30-35. And a long lagering
I.e 2-3 weeks at 2 degrees then 8 weeks in bottle.
Arrgh the wait.
good luck

 

[DarkFaerytale]

Arrgh the wait.
good luck

thats why i hate winter

brewing with soft melb water

2 weeks primary @ 10C with wyeast czech pils and one month cold conditioning

will be a change to have a couple of hoppy beers on the go, latly theve all been big beers with one bittering addition and maybe a small flav or aroma addition

-Phill

 

[mikem108]

Brewing the hallowed LCPA clone this weekend

 

[Stuster]

I've got in early on the brewing weekend.

I brewed up a Biere de Mars last night, one slanted to the blonde and hoppy side, and then a Cascade/Columbus APA this morning.

All cleaned up now and down to work.

 

[winkle]

Double batch brewing tomorrow, gotta feed some empty kegs

A Summer Ale

4.5kg Marvis Otter
0.5kg Wheat Malt
26gm Pacific Gem 60 min
16gm Amerillo 15min
16gm Amerillo 0min

US05

and an Eyre-ish Red

 

[crozdog]

I've got in early on the brewing weekend.

I brewed up a Biere de Mars last night, one slanted to the blonde and hoppy side, and then a Cascade/Columbus APA this morning.

All cleaned up now and down to work.

I can almost hear you this evening ..... "hi Honey, gee I had a tough day on the thesis, how was your day?" B) lol

 

[Jye]

I can almost hear you this evening ..... "hi Honey, gee I had a tough day on the thesis, how was your day?"

Im gonna have to borrow this line for tonight <_< squeezing this brew in since I wont get a chance to brew this weekend

Roggenbier

Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brew Hous

Ingredients Amount Item Type % or IBU
2.60 kg Rye Malt (Weyermann) (3.0 SRM) Grain 47.3 %
1.30 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 23.6 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 18.2 %
0.50 kg Caramunich I (Weyermann) (51.0 SRM) Grain 9.1 %
0.05 kg Carafa I (Weyermann) (320.0 SRM) Grain 0.9 %
0.05 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 0.9 %

40.00 gm Hallertauer [3.70%] (60 min) Hops 16.1 IBU
15.00 gm Hallertauer [3.70%] (15 min) Hops 3.0 IBU

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

Beer Profile Estimated Original Gravity: 1.053 SG (1.046-1.056 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: 15.0 SRM (14.0-19.0 SRM) Color [Color]
Bitterness: 19.1 IBU (10.0-20.0 IBU) Alpha Acid Units: 1.2 AAU
Estimated Alcohol by Volume: 5.1 % (4.5-6.0 %) Actual Alcohol by Volume: 0.0 %

 

[Jye]

This is my first time using 50% rye and it felt like stirring rocks when mashing in for a p-rest. But when stepping up to sac-rest it started to feeling like good old rye... glue :lol: The sparge is gonna be fun :blink:

 

[Fents]

Type: All Grain
Date: 28/07/2007
Batch Size: 35.00 L
Brewer: Fenton
Boil Size: 45.00 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Brewhouse Efficiency: 75.0


Ingredients

Amount Item Type % or IBU
6.40 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 80.0 %
0.80 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 10.0 %
0.40 kg Carafoam (Weyermann) (3.9 EBC) Grain 5.0 %
0.40 kg Carared (Weyermann) (47.3 EBC) Grain 5.0 %
40.00 gm Pearle [6.40%] (60 min) Hops 18.2 IBU
50.00 gm Tettnang [4.20%] (30 min) Hops 11.5 IBU
50.00 gm Tettnang [4.50%] (0 min)
1 PKGS W 34/70 YST

First time i've used corn and first time i've pushed my system beyond 23litres batch. Ended up with 32 i think. Great day! :beerbang:

 

[Steve]

Currently chilling after a nice brew day with my son:

Charlies Special Ale

3.5gk Maris Otter Ale
1kg Weyermann Pilsner
150gms Chocolate malt
150gms Caraaroma (350 EBC)
20gms Roasted malt

25gms Bamling Cross @ 60
20gms Styrian Goldings @ 30
15gms Styrian Goldings @ 15 + Whirlfloc
20gms English Fuggles @ 0 mins

Nottingham Dry yeast

Mashed @ 67 mins for 60 mins

Cheers
Steve

 

[Tony]

This is my first time using 50% rye and it felt like stirring rocks when mashing in for a p-rest. But when stepping up to sac-rest it started to feeling like good old rye... glue :lol: The sparge is gonna be fun :blink:

47.3 rye malt

Jye..... are you still sparging that ?

mine was 40% (cracked fine) and was a nightmare.

worth it though. :chug:

I brewed a nice Weissebier today. was very cloudy into the firmenter so should hold a head. there was a mountain of break as well, it actually blocked the outlet and stopped the flow. the wort was pumped to the kettle after recitculating and clars as a bell..... german wheat was worth it.

recipe:

weizen

A ProMash Recipe Report

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

Batch Size (L): 55.00 Wort Size (L): 55.00
Total Grain (kg): 12.30
Anticipated OG: 1.050 Plato: 12.38
Anticipated EBC: 7.6
Anticipated IBU: 13.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
56.9 7.00 kg. Weyermann Pale Wheat Germany 1.038 4
32.5 4.00 kg. IMC Pilsner Australia 1.038 3
4.1 0.50 kg. Weyermann Carahell Germany 1.035 26
0.8 0.10 kg. Weyermann Acidulated Germany 1.035 5
5.7 0.70 kg. Rice Gulls Australia 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Tettnanger Tettnang Pellet 4.50 10.6 45 min.
40.00 g. Tettnanger Tettnang Pellet 4.50 3.3 10 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen

 

[bconnery]

Put down my sour orange flanders red today...

Some issues with technique and stuff meant the efficiency was way down to 65 but 1046 is a nice level for the sort of beer I'm hoping for...



Batch Size: 22.00 L
Boil Size: 35.00 L
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.20 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 47.8 %
1.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 21.7 %
0.30 kg Caraaroma (Weyermann) (178.0 SRM) Grain 6.5 %
0.30 kg Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 6.5 %
0.30 kg Melanoidin (Weyermann) (30.0 SRM) Grain 6.5 %
0.25 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 5.4 %
20.00 gm Styrian Goldings [4.80%] (70 min) Hops 13.8 IBU
6.00 items Sour Orange Rind (Boil 5.0 min) Misc
8.00 items Sour Orange Juice (Boil 5.0 min) Misc
0.25 kg Golden Syrup (2.0 SRM) Sugar 5.4 %
1 Pkgs Bastogne Belgian Ale (White Labs #WLP510) Yeast-Ale

 

[Jye]

47.3 rye malt

Jye..... are you still sparging that ?

mine was 40% (cracked fine) and was a nightmare.

worth it though. :chug:

I added 4 big handfuls of gulls before the first sparge and that went fine... but the second sparge decided to stick <_< another 2 handfuls sorted that out.

Its been fermenting at 17C for 48 hours now and nearly complete, should be kegged in a week :chug:

 

[Tony]

rice gulls saved the day again.

I used 1 liter/kg of wheat and had no problems with stuck sparge while riciculating 60% wheat malt for an hour.

flowed as good if not better than an all barly mash

mate i just had a better look at that recipe and i recon its going to be a bloody top beer. close to mine in recipe..... lots of rye with ale, munich, german crystals and darks.

enjoy. it will be smooth and spicy

cheers

 

[brendanos]

Chilling a Biere de Garde inspired by Farmhouse Ales, and about to get started on a just-cj style imperial pale ale. I'll post recipes later. I think it's going to be a late night...