What are you brewing II ?

[brendanos]

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.

In my defense, I was posting at 4am after a double brew day, or alternatively I'd copied it incorrectly off the pack into my recipe book. Sorry for the confusion, and thanks Kai for grabbing my back. Despite starting in the pack, and being pitched into a well aerated wort, it's pretty lifeless at 18-20. Any suggested temperatures for optimum performance/characteristics?

 

[brendanos]

Upon reading a bit more about Fantome, I'm guessing I should try somewhere closer to 30C... D:

 

[Stuster]

In my defense, I was posting at 4am after a double brew day, or alternatively I'd copied it incorrectly off the pack into my recipe book. Sorry for the confusion, and thanks Kai for grabbing my back. Despite starting in the pack, and being pitched into a well aerated wort, it's pretty lifeless at 18-20. Any suggested temperatures for optimum performance/characteristics?

No problems. It does sound like it could do with being warmer. The info I saw suggested up to 35C.

 

[brendanos]

It seems pretty happy at 22C, I think I'll leave it there for a day or two then ramp it up to 28C over the following few days, then find somewhere chiller for it to garde for a few weeks.

 

[matti]

Put this one down last week.
Pardon the sacrilege of actually brewing with sugar h34r:

25 Litre
2 kgs JWM pilsner export mash 90 min at 65-64
1.7 kgs blonde LME Blackrock
300g Crystal steeped prior to boil
600g white cane sugar
100 g Maltodextrine
30 g NB for 60 min IBU 22
13 g Saaz 30 min IBU 6

Og 1.050

Just found the S.G. 1.020 right on racking after 7 days with WLP830 recultured yeast.
Must be the darn sugar hey? ah well shite happen.
Taste ok though and a wee bit on the dry side.

One for the megaswill out there?

 

[browndog]

Doing a Hop burst IIPA tomorrow using left over bits of grain and some leftover hops. The hop mix is
Warrior 8g
Perle 16g
Nelson Sauvin 12g
Simcoe 12g
Should make for an interesting mix. I am also going to dry hop one lot of mix for 3 days then add another lot of the mix for 3 days. This brew should keep me pretty close to the kettle and the scales.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: BD's Leftover IIPA
Brewer: Tony Brown
Asst Brewer: Jess
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.096 SG
Estimated Color: 18.4 EBC
Estimated IBU: 102.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.30 kg Pilsner (2 Row) UK (2.0 EBC) Grain 57.92 %
1.10 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 12.02 %
1.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 10.93 %
0.50 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 5.46 %
0.25 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 2.73 %
0.25 kg Melanoiden Malt (39.4 EBC) Grain 2.73 %
24.00 gm IPA Hop mix [8.00 %] (Dry Hop 3 days) Hops -
24.00 gm IPA Hop mix [8.00 %] (Dry Hop 3 days) Hops -
24.00 gm IPA Hop mix [8.00 %] (50 min) Hops 14.6 IBU
24.00 gm IPA Hop mix [8.00 %] (45 min) Hops 14.1 IBU
24.00 gm IPA Hop mix [8.00 %] (40 min) Hops 13.4 IBU
24.00 gm IPA Hop mix [8.00 %] (35 min) Hops 12.7 IBU
24.00 gm IPA Hop mix [8.00 %] (30 min) Hops 11.8 IBU
24.00 gm IPA Hop mix [8.00 %] (25 min) Hops 10.6 IBU
24.00 gm IPA Hop mix [8.00 %] (20 min) Hops 9.3 IBU
24.00 gm IPA Hop mix [8.00 %] (15 min) Hops 7.6 IBU
24.00 gm IPA Hop mix [8.00 %] (10 min) Hops 5.6 IBU
24.00 gm IPA Hop mix [8.00 %] (5 min) Hops 3.1 IBU
24.00 gm IPA Hop mix [8.00 %] (0 min) Hops -
0.50 tsp Koppafloc (Boil 15.0 min) Misc
1.00 tsp Sodium Chloride (Boil 60.0 min) Misc
0.75 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 8.20 %
1 Pkgs US-56 (Safale) [Starter 200 ml] Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8.40 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 21.92 L of water at 76.0 C 65.0 C


cheers

Browndog

 

[winkle]

Doing a Hop burst IIPA tomorrow using left over bits of grain and some leftover hops. The hop mix is
Warrior 8g
Perle 16g
Nelson Sauvin 12g
Simcoe 12g
Should make for an interesting mix. I am also going to dry hop one lot of mix for 3 days then add another lot of the mix for 3 days. This brew should keep me pretty close to the kettle and the scales.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: BD's Leftover IIPA
Brewer: Tony Brown
Asst Brewer: Jess
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.096 SG
Estimated Color: 18.4 EBC
Estimated IBU: 102.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.30 kg Pilsner (2 Row) UK (2.0 EBC) Grain 57.92 %
1.10 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 12.02 %
1.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 10.93 %
0.50 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 5.46 %
0.25 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 2.73 %
0.25 kg Melanoiden Malt (39.4 EBC) Grain 2.73 %
24.00 gm IPA Hop mix [8.00 %] (Dry Hop 3 days) Hops -
24.00 gm IPA Hop mix [8.00 %] (Dry Hop 3 days) Hops -
24.00 gm IPA Hop mix [8.00 %] (50 min) Hops 14.6 IBU
24.00 gm IPA Hop mix [8.00 %] (45 min) Hops 14.1 IBU
24.00 gm IPA Hop mix [8.00 %] (40 min) Hops 13.4 IBU
24.00 gm IPA Hop mix [8.00 %] (35 min) Hops 12.7 IBU
24.00 gm IPA Hop mix [8.00 %] (30 min) Hops 11.8 IBU
24.00 gm IPA Hop mix [8.00 %] (25 min) Hops 10.6 IBU
24.00 gm IPA Hop mix [8.00 %] (20 min) Hops 9.3 IBU
24.00 gm IPA Hop mix [8.00 %] (15 min) Hops 7.6 IBU
24.00 gm IPA Hop mix [8.00 %] (10 min) Hops 5.6 IBU
24.00 gm IPA Hop mix [8.00 %] (5 min) Hops 3.1 IBU
24.00 gm IPA Hop mix [8.00 %] (0 min) Hops -
0.50 tsp Koppafloc (Boil 15.0 min) Misc
1.00 tsp Sodium Chloride (Boil 60.0 min) Misc
0.75 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 8.20 %
1 Pkgs US-56 (Safale) [Starter 200 ml] Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8.40 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 21.92 L of water at 76.0 C 65.0 C
cheers

Browndog

Looks good Tony, hope its as good as the Caseswap one.
I'm redoing the bitter and stout (no chilli this time) that I had on then, on Saturday.

 

[AUHEAMIC]

Im brewing RobWs robust porter vic case swap recipe on Sunday

50 litre batch
Type /% /Kg
JW Ale malt 77.59/ 8.535
JW Chocolate malt 5.17/ 0.569
JW Amber malt 5.17/ 0.569
TF Brown malt 5.17/ 0.569
JW med crystal 140 3.45/ 0.380
JW Wheat 3.45/ 0.380

Type /AA% /Boil time /Grams /IBU
EK Goldings /4.75 /60 /107 /29.1
EK Goldings /4.75 /15 /40 /5.4

S04

 

[Doc]

Abbey's Dubbel for me on Sunday.
Finally getting to use the Belgian sugar I've been sitting on for a while.

Beers,
Doc

 

[Steve]

Jyes Hef on Sunday for me

Hefeweizen

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

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

Cheers
Steve

 

[Aussie Claret]

Double brew day for me today first batch just mashing in now EKG Special Bitter then a Hallertau Kolsch.
(67) EKG Bitter
Special/Best/Premium Bitter


Type: All Grain
Date: 10/08/2007
Batch Size: 23.00 L
Brewer: Paul
Boil Size: 30.01 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 64.52 %
0.70 kg Munich II (Weyermann) (16.7 EBC) Grain 15.05 %
0.40 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 8.60 %
0.30 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 6.45 %
0.20 kg Carared (Weyermann) (47.3 EBC) Grain 4.30 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 1.08 %
28.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 15.7 IBU
28.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 8.8 IBU
28.00 gm Goldings, East Kent [5.00 %] (10 min) Hops 5.3 IBU
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tbsp Ph 5.2 Staiblizer (Mash 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.36 % Actual Alcohol by Vol: 0.65 %
Bitterness: 29.8 IBU Calories: 90 cal/l
Est Color: 20.4 EBC Color: Color



Koelsch


Type: All Grain
Date: 10/08/2007
Batch Size: 23.00 L
Brewer: Paul
Boil Size: 30.01 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 80.00 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 10.00 %
0.50 kg Pale Wheat Malt (Weyermann) (5.9 EBC) Grain 10.00 %
28.00 gm Hallertau Mittelfruch [2.60 %] (60 min) Hops 8.0 IBU
28.00 gm Hallertau Mittelfruch [2.60 %] (30 min) Hops 6.1 IBU
5.00 gm NZ Saaz [7.70 %] (20 min) Hops 4.6 IBU
28.00 gm Hallertau Mittelfruch [2.60 %] (20 min) Hops 4.8 IBU
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 tbsp Ph 5.2 Staiblizer (Mash 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale



Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.62 % Actual Alcohol by Vol: 0.65 %
Bitterness: 21.9 IBU Calories: 90 cal/l
Est Color: 8.0 EBC Color: Color


:super:
AC

 

[mikem108]

US Barley wine recipe from the latest BYO, now theres two methods listed one is to boil the wort down to the desired gravity and the other is to use first runnings only..which one to use hmmm

 

[Stuster]

US Barley wine recipe from the latest BYO, now theres two methods listed one is to boil the wort down to the desired gravity and the other is to use first runnings only..which one to use hmmm

Maybe you could do a parti-gyle. Do a barley wine with the first runnings, maybe an APA with the second runnings. Get that no-sparge maltiness in the barleywine, and get a second beer for free.

 

[Cortez The Killer]

2 batches this weekend

Cheers

Mild Mannered Northern English Brown Ale

A ProMash Brewing Session Report
--------------------------------

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (Kg): 4.00
Anticipated OG: 1.042 Plato: 10.51
Anticipated SRM: 20.1
Anticipated IBU: 32.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
80.0 3.20 kg. IMC Ale Malt Australia 1.035 5
5.0 0.20 kg. Cara-Pils Dextrine Malt 1.002 2
5.0 0.20 kg. Melanoidin Malt 1.002 35
6.2 0.25 kg. Crystal 75L Great Britian 1.002 75
2.5 0.10 kg. Chocolate Malt Great Britain 1.001 475
1.2 0.05 kg. Roasted Barley Great Britain 1.000 575

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pacific Gem Pellet 7.05 14.3 60 min.
15.00 g. Goldings - E.K. Pellet 3.72 5.2 25 min.
10.00 g. Goldings - E.K. Pellet 2.77 1.9 15 min.
10.00 g. Green Bullet Pellet 10.15 6.8 15 min.
15.00 g. Green Bullet Pellet 10.15 4.1 5 min.
15.00 g. Goldings - E.K. Pellet 2.77 0.0 0 min.


Yeast

Windsor

================================================================

Creaky Boat ESB

A ProMash Brewing Session Report
--------------------------------

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (Kg): 4.70
Anticipated OG: 1.052 Plato: 12.94
Anticipated SRM: 15.7
Anticipated IBU: 39.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
36.2 1.70 kg. JW Export Pilsner Australia 1.018 2
36.2 1.70 kg. IMC Ale Malt Australia 1.018 5
4.3 0.20 kg. Crystal 55L Great Britian 1.002 55
8.5 0.40 kg. JW Malted Wheat Australia 1.004 2
4.3 0.20 kg. Melanoidin Malt 1.002 35
8.5 0.40 kg. Cane Sugar Generic 1.007 0
1.1 0.05 kg. Roasted Barley Great Britain 1.000 575
1.1 0.05 kg. Chocolate Malt Great Britain 1.000 475

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Pacific Gem Pellet 7.05 13.3 60 min.
10.00 g. Green Bullet Pellet 10.15 12.8 60 min.
20.00 g. Goldings - E.K. Pellet 3.72 7.2 30 min.
15.00 g. Fuggle Pellet 3.26 2.2 10 min.
15.00 g. Green Bullet Pellet 10.15 3.8 5 min.
18.00 g. Fuggle Pellet 3.26 0.0 0 min.


Yeast

Windsor

 

[mikem108]

Maybe you could do a parti-gyle. Do a barley wine with the first runnings, maybe an APA with the second runnings. Get that no-sparge maltiness in the barleywine, and get a second beer for free.

Thanks Stu, I was comtemplating that but unless I do some bottling this weekend , I've run out of fermenters although I could store it in a cube for future use!

 

[Stuster]

I could store it in a cube for future use!

Definitely. :super:

 

[Maple]

I thought long and hard about this one, being my fiorst AG, I figured I should start simple, and get a feel for the whole process. Well, I chose one of the recipies here and gone for the Cali common - Full steam ahead. As usual, initial common sense goes out the window, and now it'll be a double first - AG and Lager. will do all my prep work tonight, and get stuck into this in the morning.

 

[Steve]

I thought long and hard about this one, being my fiorst AG, I figured I should start simple, and get a feel for the whole process. Well, I chose one of the recipies here and gone for the Cali common - Full steam ahead. As usual, initial common sense goes out the window, and now it'll be a double first - AG and Lager. will do all my prep work tonight, and get stuck into this in the morning.

:super: a double brew day for your first AG!!!! Good onya maple :beerbang: hope all goes well.....take some pics?
Cheers
Steve

 

[razz]

Just about to sparge Doc's Aidan's Irish Red ale.

 

[Steve]

Home alone this weekend :chug:


FRIDAY:

Saaz Pilsner

5.5kg of JWM Pilsner grain.
250 gms Carapils

bitter to 40 IBU's using Saaz hops
flavour with 25 gms Czech saaz, 10 minutes from the end of boil
aroma with 25 gms Czech saaz hops, 1 minute from the end of boil
single infusion mash at 65 deg

S189


SATURDAY:

Nelson's Ale

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

SUNDAY:

Skunk Fart APA

2.5 kg Weyermann Bohemian Pilsner
2.0 kg Golden Promise Ale
0.5 kg Wheat Malt

30 g Amarillo (8.5 AA%) @ 60 mins
20 g Amarillo @15 mins
20 g Cascade at flameout
20 g Amarillo dry hop

Half a tab of whirlfloc at 15 mins

Nottingham ale yeast

IM BLOODY EXCITED!!!!
Cheers
Steve