What are you brewing II ?

[kook]

Brewed what was supposed to be a foreign export stout this morning. Due to an overly vigourous boil and miscalculation of pre-boil wort, it ended up 1.082 rather than 1.062. Ended up pitching a combination of Windsor and Nottingham. Should be more like an Imperial Stout, we'll see how it ends up tasting.

Also bottled two batches, and cleaned, rinsed & sanitised 7 kegs. Somehow managed to clean the pool too.

Quite a productive Sunday!

 

[mika]

Kook's been sniffing the Whipper ! :blink:

 

[TerritoryBrew]

This is what I am going to throw on top of the Weizen Yeast Cake...

Hopefully brewing on Wednesday.

Recipe: Wednesday Weizenbock
Style: Weizenbock
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 24.08 L
Estimated OG: 1.071 SG
Estimated Color: 11.6 SRM
Estimated IBU: 18.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
3.60 kg Wheat Malt, Ger (2.0 SRM) 60.5 %
0.90 kg Pale Malt, Traditional Ale (Joe White) 15.1 %
0.85 kg Munich II (Weyermann) (8.5 SRM) 14.3 %
0.60 kg Caramunich I (Weyermann) (51.0 SRM) 10.1 %
35.00 gm Hallertauer Hersbrucker [4.00%] (90 min) Hops
10.00 gm Hallertauer Hersbrucker [4.00%] (15 min) Hops
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 5.95 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 15.52 L of water at 77.0 C 70.0 C 45 min
Mash Out Add 6.21 L of water at 91.5 C 75.6 C 10 min

 

[Kai]

Just racked an extract american brown to secondary, have a koelsch-like substance fermenting and an extract dunkelweizen (with WB-06) next on the drawing board. Have been off the brewing wagon for a while, it's good to be back on it.

 

[brendanos]

I fit two in today....

Biere de Garde

61% W Pils
15% W Vienna
9% W Munich I
5% W Melanoidin
3% W CaraMunich I
1.5% Bairds Amber
0.5% W Carafa I
5% Dextrose

20L @ 1.058, 30IBU
Wyeast 3275 (smelt amazing in the smack pack)

20g NZ Willamette 5.9% FWH
20g NZ Styrian Goldings 5.3% FWH
20g NZ Hallertau Aroma 6.8% 20 mins



45g/L IPA

32% JW Ale
32% JW Pils
16% W Vienna
4% W CaraMunich I
4% W Melanoidin
12% Dextrose

17L @ 1.068, ???IBU
2 x S05

FWH'd with 20g each of Nelson Sauvin 12.2%, Southern Cross 13.7%, Horizon 9.3%

Hopburst - 8 additions from 45, 30, 25, 20, 15, 10, 5, 0 mins before flameout.
Each addition was made up of 20g of a flower mix containing Styrian Goldings, Willamette, B Saaz, and Saaz, and 50g of a pellet mix containing Amarillo, Simcoe, Nelson Sauvin, Horizon, Southern Cross, and Hallertau.

Will be dry hopping in primary with 20g each of B Saaz and Nelson Sauvin, and in secondary with the same again plus 10g each of Simcoe, Amarillo, and Styrian Goldings.

The total hop mass used weighed in at about 770-780grams. Yeah it's pretty bitter. Seperating the wort from the hops was made ridiculously easy with a little help from my friends Lauter Tun and Hop Sock.

I think it's past my bed time.

 

[Stuster]

Wyeast 3275 (smelt amazing in the smack pack)

What yeast is that?

Both brews sound very interesting. The IPA is a real monster. Like to know how that one turns out. Interesting mix. :super:

 

[Kingy]

Brewer: KINGY
Asst Brewer:
Style: Doppelbock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 45.00 L
Estimated OG: 1.078 SG
Estimated Color: 39.8 EBC
Estimated IBU: 26.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Munich Malt dark (17.7 EBC) Grain 58.1 %
3.00 kg Vienna Malt (6.9 EBC) Grain 34.9 %
0.40 kg Caraaroma (350.0 EBC) Grain 4.7 %
0.20 kg Melanoiden Malt (70.0 EBC) Grain 2.3 %
25.00 gm Northern Brewer [6.50%] (60 min) Hops 15.8 IBU
50.00 gm Hallertauer Mittelfrueh [2.10%] (60 minHops 10.2 IBU


To sick to go to work today :lol: So some therapy time in the brew shed for me

 

[Tony]

To sick to go to work today :lol: So some therapy time in the brew shed for me

:lol: :super:

 

[phonos]

Brewer: KINGY
Style: Doppelbock
TYPE: All Grain

Estimated OG: 1.078 SG
Brewhouse Efficiency: 75.0 %

Hey Kingy, you're doing BIAB aren't you? Make sure you post in one of the BIAB threads how your efficiency etc went with such a high gravity brew.
And I hope the magic potion fixes you up :chug:

 

[Fents]

hey kingy, in that recipe it says your boil is 45litres? how come batch size only 25 litres? Do you boil off 20litres?

 

[Kingy]

hey kingy, in that recipe it says your boil is 45litres? how come batch size only 25 litres? Do you boil off 20litres?

Thats what i start with before i add the grain bag and grain. Boil volume is less that that after the grain bag is removed. I do it the hard way lol

 

[Ross]

Thats what i start with before i add the grain bag and grain. Boil volume is less that that after the grain bag is removed. I do it the hard way lol

Hi Kingy,

If you are using a brewing programme, you'll need to get your figures entered correctly or your bitterness values etc will be all wrong.

cheers Ross

 

[Kingy]

Hi Kingy,

If you are using a brewing programme, you'll need to get your figures entered correctly or your bitterness values etc will be all wrong.

cheers Ross

oh ok that does make sense now that i think of that and just played around with the software
cheers kingy

 

[eric8]

Hey Kingy, you're doing BIAB aren't you? Make sure you post in one of the BIAB threads how your efficiency etc went with such a high gravity brew.
And I hope the magic potion fixes you up :chug:

Phonos,
with my first BIAB my OG was around 1.080. I ended up adding about 6 litres to get 21l for fermenting and still had a gravity of 1.075. My eefiency was 79.1 according to beersmith. To be honest it doesn't mean much to me at the moment, all I care about is getting great tasting beer, which I got .
Eric

 

[goatherder]

Boiling an Alt right now...

47.4% Weyermann Pils
47.4% Weyermann Munich II
3.6% Melanoidin
1.5% Carafa Special III
Spalter and Hallertauer Mittelfrueh at 60 min to 45 IBUs
Mash at 65 degrees
OG 1.053
Wyeast 1007

 

[Mothballs]

I am brewing a golden ale today and I've got 5 minutes to go on the boil of the 2nd batch . It smells fantastic.

 

[Kai]

What yeast is that?

Biere de Garde.

 

[glennheinzel]

Blackbird Belgian Dark Strong Ale (partial mash).

* It is named after the CBR1100 (motorcycle) because the expected starting gravity is 1.100.
* Authentic ingredients include dark candi syrup from Grain & Grape, Special B + Belgian Aromatic malt from Daves Homebrew and a 4 litre starter of WLP575 Belgian Ale Blend.
* I'll wait a couple of days before pitching the dextrose (which I believe Rochefort does). This gives the yeast a couple of days to step up at a lower gravity.

Size: 20 L
Efficiency: 72%
Attenuation: 81.6%
Calories: 703.37 per 0.75 L

Original Gravity: 1.100 (1.075 - 1.110)
Terminal Gravity: 1.018 (1.010 - 1.024)
Color: 23.1 (15.00 - 20.00)
Alcohol: 10.83% (8.00% - 12.00%)
Bitterness: 21.76 (15.00 - 25.00)

Ingredients:
1.0 kg Australian Pale Malt
0.3 kg Special B - Caramel malt
0.3 kg Belgian Aromatic

2.15 kg Dry Light Extract
0.33 kg Candi Syrup Dark (tastes awesome)
2.0 kg Corn Sugar
0.4 kg Dry Wheat

60 g Fuggle (4.8%) - added during boil, boiled 60.0 min
14 g Styrian Goldings (4.3%) - added during boil, boiled 20 min

WLP575 Belgian Style Ale Yeast Blend

 

[Stuster]

Biere de Garde.

The 3275 yeast is not on the Wyeast site, and a google didn't turn up any info on it.

Ah, now I get it, it's actually the 3725 yeast, also not on the Wyeast site, but there's some minimal info through google. Apparently the Fantome yeast.

 

[Tony]

The wheat beer is goiung to hold a head........ if there is any left :angry:

I pitched last night at 15 deg and set the temp control to slowly warm it up to 20 deg over night.

came out in the morning to find it bubbling away steadily at 20 deg...... perfect and very happy.

went to work dreaming of tall 500ml glasses of weissbier, what a great thought at 6am

got home this arvo to find this





I cleaned it up and found its heated itsself up to 21 deg. I put the airlock back in with some water in it and it is just boiling, not bubbling, its going mad.

came up and had dinner, went back down an hour later to find the same mess.... F%#K IT :angry:

I dont have any tube to rig a blow off tube so i tried the old WLP023 burton ale trick of open firment to stop it spewing out the top....... NO..... screw you it said...... in comming out.

So in have stripped it of its lecky blanky and its dropped to 20.5 in the last hour. airlock is boiling less

I am going down every 10 min and rocking the firmenter to knock the froth down, its been at the lid each time.

Hopefully it will calm down before i go to bed.

time for a beer and a wheat beer check

ahhhhhhh 3068...... and it was strait out of the smack pack into 50 liters.... well a small starter to get it going. Its going to be a great wheat.

cheers