What are you brewing II ?

[Kingy]

the missus has gone to newcastle to meet photgraphers and wedding celebrants and due to the rain (not working) im stuck at home all alone damn what am i going to do
Mashing now
Recipe: Doppelbock #2
Brewer: KINGY
Asst Brewer:
Style: Doppelbock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Estimated OG: 1.083 SG
Estimated Color: 42.5 EBC
Estimated IBU: 32.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Munich Malt dark (17.7 EBC) Grain 60.11 %
3.00 kg Vienna Malt (6.9 EBC) Grain 32.79 %
0.45 kg Caraaroma (350.0 EBC) Grain 4.92 %
0.20 kg Melanoiden Malt (70.0 EBC) Grain 2.19 %
40.00 gm Northern Brewer [6.50 %] (50 min) Hops 20.2 IBU
75.00 gm Hallertauer Hersbrucker [2.10 %] (50 miHops 12.2 IBU


Then if my keg arrives today ill free up a cube for this one later on


Recipe: Pils, Ian Hard
Batch Size: 25.00 L
Boil Size: 38.00 L
Estimated OG: 1.055 SG
Estimated Color: 7.5 EBC
Estimated IBU: 41.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 92.44 %
0.45 kg Cara-Pils/Dextrine (3.9 EBC) Grain 7.56 %
27.00 gm Northern Brewer [6.80 %] (60 min) Hops 19.1 IBU
45.00 gm Saaz [3.80 %] (30 min) Hops 13.7 IBU
45.00 gm Saaz [3.80 %] (10 min) Hops 6.5 IBU
20.00 gm Tettnang [4.20 %] (5 min) Hops 1.7 IBU


cheers kingy

 

[THE DRUNK ARAB]

APA brewed last night. Yeast is US-05.

C&B
TDA

View attachment Rat_Turd_3.txt

 

[warrenlw63]

Love it TDA :beerbang:

Which part of the boil do you add the turd? :lol:


Warren -

 

[THE DRUNK ARAB]

Warren!

The name comes from when I first brewed the RAT TURD with a friend.
He dropped one lot of hop additions on the garage floor and whilst he was picking
them up I told him to make sure they were hop pellets and not rat turds.
This is Ver3.0

C&B
TDA

 

[fraser_john]

Well, the RIMS unit is heating, the march pump is circulating....what are you brewing today?

The mash tun now holds for me....

Bigfoot Barley Wine

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

19-C Strong Ale, American Barleywine

Min OG: 1.080 Max OG: 1.144
Min IBU: 50 Max IBU: 100
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond

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

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 7.81
Anticipated OG: 1.080 Plato: 19.43
Anticipated SRM: 14.3
Anticipated IBU: 97.6
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.2 5.64 kg. Pale Malt(2-row Maris Otter) Great Britain 1.038 3
12.8 1.00 kg. Rice Hulls Japan 0.000 0
5.8 0.46 kg. Cara-Pils Dextrine Malt England 1.033 12
3.3 0.26 kg. Light Dry Malt Extract 1.046 7
3.2 0.25 kg. Crystal 75L Great Britian 1.034 75
2.6 0.20 kg. Crystal 105L Great Britain 1.033 105

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
28.46 g. Chinook Pellet 13.00 55.6 60 min.
9.03 g. Chinook Pellet 13.00 15.8 45 min.
21.34 g. Centennial Pellet 10.50 17.2 30 min.
14.23 g. Centennial Pellet 10.50 6.0 15 min.
14.23 g. Cascade Plug 5.75 3.0 15 min.
28.46 g. Chinook Pellet 13.00 0.0 Dry Hop
28.46 g. Centennial Pellet 10.50 0.0 Dry Hop
28.46 g. Cascade Plug 5.75 0.0 Dry Hop


Yeast
-----

US56 Amercan Ale

Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 7.55
Water Qts: 20.08 - Before Additional Infusions
Water L: 19.00 - Before Additional Infusions

L Water Per kg Grain: 2.52 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0


Total Mash Volume L: 24.04 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.​

Whats yours?

 

[Jye]

fraser_john here is the master thread. Link

Whats the reason for the carapils? big beers have enough problems attenuating as it is. Nice chunk of dry hops and should last a while during aging.

 

[fraser_john]

It was just in the recipe I cloned out of Skotrats archive, so I left it there. Depending on how it attenuates I have a packet of champagne yeast to make sure I get the last of the fermentables out and just leave the residual unfermentables for mouthfeel.

Yes, nice dose of hops, this will be the hoppiest (.sp?) brew I have made. My only concern is that the last three beers I have made from the sack of Powells I bought is efficiency! Its the first I have used Powells and have REALLY struggled to get good efficiency out it. So, I am going to try a two pass batch sparge on it, my first attempt at a batch sparge as well!

Sorry folks for the wrong post thread

 

[Jazzafish]

Just mashed in a reddish ale of sorts...

Target Gravity = 1.050
Total IBU = 24.7

70% Marris Otter
20% Weyermann cara red
5% Weyermann Dark Wheat
4% Rolled Oats
1% JW Roasted Wheat

18g of Brambling Cross at 60mins = 22ibu
14g of Hersbrucker at 10mins = 1.5ibu
14g of Hersbrucker at 5mins = 1.2ibu

I actually have had a starter on the stir plate, so I'm going to use my chiller this brew as I have plenty of WLP005 ready to go!

:beer:

 

[faryg]

Halfway through brewing an IPA.

 

[Keifer]

Need to get a beer going quick as my double batch which is in the kegs is not drinkable (yet..)

Morgans 1.7kg wheat kit
Morgans 1kg liquid wheat malt
350gm LDME
1 saaz plug boiled for 10 mins with LDME in 2-3 litres water
1 Pack of the new wheat yeast - Safbrew WB-06
23 Litres

 

[citizensnips]

Just completed this, should be a beauty

Morgans Blue Mountain Lager
600gm Dex
250gm Light Malt Brew Improver
250gm Wheat Malt Brew Improver
12g Hallertau
S-23 Salflager

Keifer keep us posted on how that wheat beer turns out becuase i'm looking to do one for my next recipe.

Cheers
-eddy-

 

[Bobby]

Bright Ale

A ProMash Recipe Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.00
Anticipated OG: 1.051 Plato: 12.63
Anticipated SRM: 6.8
Anticipated IBU: 24.8
Brewhouse Efficiency: 74 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.68 L
Pre-Boil Gravity: 1.040 SG 9.88 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
40.0 2.00 kg. JWM Export Pilsner Australia 1.037 2
20.0 1.00 kg. JWM Wheat Malt Australia 1.040 2
40.0 2.00 kg. JWM Light Munich Australia 1.038 10

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. B Saaz Pellet 6.70 8.5 45 min.
10.00 g. Cascade Pellet 5.75 7.3 45 min.
15.00 g. B Saaz Pellet 6.70 4.8 20 min.
15.00 g. Cascade Pellet 5.75 4.1 20 min.
20.00 g. B Saaz Pellet 6.70 0.0 0 min.
20.00 g. Cascade Pellet 5.75 0.0 0 min.


Yeast
-----

US56

 

[warrenlw63]

Lightweight woozy attempt at a hopburst.

Jaded Columbus

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 12 Max Clr: 36 Color in EBC

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.85
Anticipated OG: 1.047 Plato: 11.59
Anticipated EBC: 13.5
Anticipated IBU: 30.1
Brewhouse Efficiency: 76 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 58.82 L
Pre-Boil Gravity: 1.040 SG 9.91 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.5 0.25 kg. Weyermann Caramel Rye Germany 1.035 167
2.0 0.20 kg. Flaked Barley America 1.032 5
47.7 4.70 kg. Barrett Burston Ale Malt Australia 1.038 4
47.7 4.70 kg. Baird's Maris Otter Pale Ale UK 1.037 7

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Columbus Pellet 13.70 0.0 0 min.
10.00 g. Pacific Jade Pellet 15.20 0.0 0 min.
10.00 g. Columbus Pellet 13.70 4.6 30 min.
10.00 g. Pacific Jade Pellet 15.20 5.1 30 min.
10.00 g. Columbus Pellet 13.70 3.6 25 min.
10.00 g. Pacific Jade Pellet 15.20 4.0 25 min.
5.00 g. Columbus Pellet 13.70 1.5 20 min.
5.00 g. Pacific Jade Pellet 15.20 1.7 20 min.
5.00 g. Columbus Pellet 13.70 1.2 15 min.
5.00 g. Pacific Jade Pellet 15.20 1.3 15 min.
10.00 g. Columbus Pellet 13.70 1.8 10 min.
10.00 g. Pacific Jade Pellet 15.20 2.0 10 min.
10.00 g. Columbus Pellet 13.70 1.5 5 min.
10.00 g. Pacific Jade Pellet 15.20 1.7 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

DCL Yeast US56 US56 Yeast


Water Profile
-------------

Profile: Marin County CA
Profile known for:

Calcium(Ca): 12.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 13.0 ppm
biCarbonate(HCO3): 74.0 ppm

pH: 8.31


Mash Schedule
-------------

Mash Name: straight infusion

Total Grain kg: 9.85
Total Water Qts: 30.91 - Before Additional Infusions
Total Water L: 29.25 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc rest 5 90 65 65 Infuse 72 29.25 2.97


Total Water Qts: 30.91 - After Additional Infusions
Total Water L: 29.25 - After Additional Infusions
Total Mash Volume L: 35.83 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.




Warren -

 

[Tony]

boiling a LCBA at the moment

The NZ cascade flowers smell fantastic. Milder and spicier i think. Less pine to me

LCBA 2

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.40
Anticipated OG: 1.046 Plato: 11.41
Anticipated EBC: 6.3
Anticipated IBU: 26.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
76.9 8.00 kg. IMC Pilsner Australia 1.038 3
9.6 1.00 kg. Weyermann Vienna Germany 1.038 7
6.7 0.70 kg. JWM Wheat Malt Australia 1.040 4
6.7 0.70 kg. Weyermann Carapils (Carafoam) Germany 1.037 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. B-Saaz Whole 6.80 9.1 45 min.
30.00 g. NZ Cascade Whole 5.80 7.8 45 min.
30.00 g. B-Saaz Whole 6.80 4.9 15 min.
30.00 g. NZ Cascade Whole 5.80 4.2 15 min.
30.00 g. B-Saaz Whole 6.80 0.0 0 min.
30.00 g. NZ Cascade Whole 5.80 0.0 0 min.


Yeast
-----

US-05

 

[bonj]

boiling a LCBA at the moment

The NZ cascade flowers smell fantastic. Milder and spicier i think. Less pine to me

I'm mashing the same recipe right now, but all Weyermann and a 23L batch. I'm about to open the hops and measure them out. Same hops, flowers also.

 

[Tony]

they smell fantastic.

I can smell it outside all around the house too

cant wait to get this one on tap.

cheers

 

[warrenlw63]

Let me know how the Cascade flowers go Tony... Got a packet of them burning a hole in my freezer right now.

Actually that recipe looks like a good place to stick 'em too. :super:

Warren -

 

[Tony]

Oh mate......... Do it.... DOOOOO IIIIIIT !

I have just got it chilled and the smell in the kettle is incredible to say the least.

ITs sweet, spicy, citrusy..... i cant stop sticking my face in the top and breathing deep.

Im not a cascade fan and i do recal when i made this the first time i could smell that..... pungent cascade..... smell. It was a nice beer but thats why i went to amarillo on the second one and it was tops but lacked the spicyness.

I can smell the cascade but i dont find it offensive like i always do.

Im sold!

I can feel an APA comming on and thats a big thing for me to say regarding cascade.

Will have to try the NZ Goldings too.

anyone already given them a run?

cheers

 

[bonj]

Tony,

That "witbier style" beer that I gave you used NZ Goldings exclusively. If you could taste it under the spices.

-Bonj

 

[matti]

Cheers for the info
Iv'e got amarillo plugs and cascade plugs.
Looking at brewing an IPA or APA later in the year.
(Still waiting for the Kettle an mashtun.)
keep coming up with great recipes Tony and gang
Matti