What are you brewing II ?

[Tony]

I like to think of myselft as another "Proud Defender of the POR Hop!"

Roll on summer!

:super:



That makes 2 of us !

I prefer them whole though.

this is what i have planned next

Australian Keg Ale

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.20
Anticipated OG: 1.048 Plato: 11.91
Anticipated EBC: 7.2
Anticipated IBU: 27.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
49.0 5.00 kg. IMC Pilsner Australia 1.038 3
44.1 4.50 kg. IMC Ale Malt Australia 1.038 4
5.9 0.60 kg. JWM Wheat Malt Australia 1.040 4
1.0 0.10 kg. TF Crystal UK 1.034 100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Pride of Ringwood (whole) Whole 9.60 9.7 First WH
30.00 g. Pride of Ringwood (whole) Whole 9.60 12.7 45 min.
30.00 g. Pride of Ringwood (whole) Whole 9.60 5.0 10 min.


Yeast
-----

US-05





cheers

 

[0M39A]

finally put down the hefeweizen.

very basic, seemed too basic, but oh well.

3kg dried wheat extract (usually 50/50ish wheat/ale malt)
35g tettnang for 60min
wb-06 yeast
23L

thats it...

pitched yeast at 24C, left in garage overnight to chill, hoping it got down to 15-16 or so overnight and putting the heater on it later, to slowly bring the temperature up to 22-24 over the course of the fermentation.

 

[barls]

im in the middle of this
http://www.aussiehomebrewer.com/forum/inde...mp;#entry239195 . got the yeast to kick after 36hrs and all systems are go

 

[Ross]

Just put this one down to give the NZ Goldings flowers a workout.
Slightly fiddly grain bill, but just ongoing tweaking of past recipes.

Goldings Best Bitter

Date: 29/08/2007
Batch Size: 27.00 L
Boil Size: 34.94 L Asst Brewer:
Boil Time: 90 min
Efficiency: 85.00


Amount Item Type % or IBU
2.80 kg Pale Malt, Maris Otter (5.9 EBC) Grain 66.19 %
0.50 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 11.82 %
0.40 kg Munich II (Weyermann) (16.7 EBC) Grain 9.46 %
0.20 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4.73 %
0.10 kg Caraaroma (256.1 EBC) Grain 2.36 %
0.10 kg Caramel Wheat Malt (90.6 EBC) Grain 2.36 %
0.10 kg Carared (Weyermann) (47.3 EBC) Grain 2.36 %
0.03 kg Chocolate Malt (886.5 EBC) Grain 0.71 %
48.00 gm Goldings [3.70 %] (60 min) Hops 16.0 IBU
40.00 gm Goldings [3.70 %] (20 min) Hops 8.1 IBU
30.00 gm Goldings [3.70 %] (15 min) Hops 5.0 IBU
30.00 gm Goldings [3.70 %] (10 min) Hops 3.6 IBU
30.00 gm Goldings [3.70 %] (5 min) Hops 2.0 IBU
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Beer Profile
Est Original Gravity: 1.041 SG
Est Final Gravity: 1.013
Estimated Alcohol by Vol: 3.6%
Bitterness: 34.7 IBU Calories: 414 cal/l
Est Color: 18.3 EBC Color: Color
Mashed at 64c

 

[Ross]

& put this one down as well....

Rugger Watson II

Date: 29/08/2007
Batch Size: 30.00 L
Boil Size: 39.23 L
Boil Time: 90 min
Brewhouse Efficiency: 85.00

Amount Item Type % or IBU
2.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 35.09 %
2.00 kg Wheat Malt Weyermann (3.5 EBC) Grain 35.09 %
1.50 kg Rye Malt (9.3 EBC) Grain 26.32 %
0.20 kg Crystal Rye Malt (Thomas Fawcett) (157.6 EBC) Grain 3.51 %
20.00 gm Pacific Jade [15.20 %] (50 min) Hops 25.0 IBU
20.00 gm NZ Saaz D [5.60 %] (5 min) Hops 1.9 IBU
1 Pkgs CraftBrewer Weizen (Fermentis #S-08) Yeast-Wheat

Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.69 %
Bitterness: 27.0 IBU
Est Color: 12.5 EBC

cheers Ross

 

[Steve]

It must be a hard life! Can tell who does the work at craftbrewer....onya Josh....
Cheers
Steve

 

[warrenlw63]

& put this one down as well....

Rugger Watson II

Date: 29/08/2007
Batch Size: 30.00 L
Boil Size: 39.23 L
Boil Time: 90 min
Brewhouse Efficiency: 85.00

Amount Item Type % or IBU
2.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 35.09 %
2.00 kg Wheat Malt Weyermann (3.5 EBC) Grain 35.09 %
1.50 kg Rye Malt (9.3 EBC) Grain 26.32 %
0.20 kg Crystal Rye Malt (Thomas Fawcett) (157.6 EBC) Grain 3.51 %
20.00 gm Pacific Jade [15.20 %] (50 min) Hops 25.0 IBU
20.00 gm NZ Saaz D [5.60 %] (5 min) Hops 1.9 IBU
1 Pkgs CraftBrewer Weizen (Fermentis #S-08) Yeast-Wheat

Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.69 %
Bitterness: 27.0 IBU
Est Color: 12.5 EBC

cheers Ross

See always time to brew Ross if bloody Vics don't hold ya up. :lol:

Luvs the recipe. :super:

Warren -

 

[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

So 7 days later i take a SG of 1013 with an estimate of 1012 FG so i'll keg this today.

Eddy you wanted to know how it turns out, never have i drunk an entire sample from the fermenter!
Flat and 23c it tastes very good, cold and carbed will be awesome

 

[barls]

here is mine
experimental belgian
Recipe Overview
Wort Volume Before Boil: 10.00 l Wort Volume After Boil: 6.00 l
Volume Transferred: 6.00 l Water Added To Fermenter 14.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.029 SG Expected OG: 1.048 SG
Expected FG: 1.010 SG Apparent Attenuation: 78.6 %
Expected ABV: 5.1 % Expected ABW: 4.0 %
Expected IBU (using Tinseth): 22.9 IBU Expected Color: 24.7 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 30.0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % When
German Munich Malt 1.00 kg 29.4 % In Mash/Steeped
German CaraMunich I 0.25 kg 7.4 % In Mash/Steeped
Extract - Light Liquid Malt Extract 1.70 kg 50.0 % End Of Boil
Sugar - Candi Sugar Dark 0.45 kg 13.2 % End Of Boil


Hops
Variety Alpha Amount Form When
US Mount Hood 4.5 30 g Loose Whole Hops 30 Min From End
US Mount Hood 4.5 30 g Loose Whole Hops 15 Min From End
US Mount Hood 4.5 15 g Loose Whole Hops At turn off

Yeast
Wyeast 1388-Belgian Strong Ale

 

[AndrewQLD]

Oliver Cromwell Bitter, brewing tommorrow and giving the Styrian goldings another try. I plan on lightly priming 6 lt in my party keg and connecting to my beer engine to give it a test run. The rest will be kegged as normal.


Recipe: Oliver Cromwell Bitter
Brewer: Andrew Clark
Asst Brewer:
Style: English Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.039 SG
Estimated Color: 10.4 EBC
Estimated IBU: 28.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) 93.09 %
0.15 kg Wheat Malt (Barrett Burston) (3.0 EBC) 3.99 %
0.11 kg Crystal Malt - 60L (Thomas Fawcett) 2.93 %
25.00 gm Challenger [7.90 %] (60 min) 23.7 IBU
15.00 gm Styrian Goldings [5.60 %] (15 min) 4.5 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3.76 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 18.00 L of water at 71.4 C 67.0 C
10 min Mash Out Heat to 78.0 C over 20 min 78.0 C

 

[brettprevans]

Kenzie's Scottish Pride (Scottish Heavy)
3kg Light Dry Malt Extract
1.5kg Amber Liquid Malt Extract
Mini mash grains 300gms Chocolate Malt
300gms Light Crystal Malt
200gms Peat Smoked Malt
200gms Amber Malt
20gms Roast Barley
POR @ 60 (not sure of how much - aiming for 20IBU so 20g?)
Wyeast 1084 Irish or Wyeast 1786 Scottish
120min boil
21L, 8.5%

RIS
1.7kg can Draught
1.7kg can Porter
1.7kg can Stout (no brand names are listed)
1kg brewing sugar
1kg dried brew booster
500g cracked roast barley (steeped)
500g cracked light crystal (steeped)

60g styrian goldings @60
40g EKG @15
20g saaz @0
40g nottinham yeast, 1 pack champaigne yeast
20L, 12.2%
Cerveza
1 cerveza can
250g Dex
250g LDME
10g Glacier hops @15
10g Glacier @10
20g Glacier @ flameout
2 x saflager @ 12C for 3 weeks, then chill as cold as I can for for another 2.
22L, 4.1%

1 down and 2 to go. yah partials tomorrow, got to remember to take pics. the house will smell awsome after 4 hours of paartial grain boils! i really got to stop reading this thread as all i do is add more recipes to my brew list!

 

[winkle]

Double brew day
Got a Hefe-weizen in a no-chill cube waiting for some yeast.
Also did a CAP with jasmine rice.

4.0kg Pilsner malt
0.5kg Cooked jasmine rice
0.2kg Med Crystal
0.1kg Cara-pils
mashed at 67 C
22gm Green Bullet 60 minutes
15gm B-Saaz 15 minutes
15gm B-Saaz 5 minutes

How long does a whirfloc tablet take to work? I took one 10 minutes ago and had a lie down but the wort isn't any clearer :blink:

 

[Zwickel]

Im doing an ASSSMP (Aussie Style Single Step Mash Pilsener) right now
want to compare with my tradionally brewed multi step mash Pilsener

Ive modified a little the procedure to fit into my system.

The brewery all dressed up:



mashing in, at the side you can see hot and cold water intake:



the water intake is controlled by a level sensor and a solenoid valve:



at the side you can also see the chiller, connected to cold water:



currently Im heating up to 67C and rest for 60min.

Should I do a mashout or just start lautering after the rest?

Any comments are highly appreciated.

Cheers Brewers :beer:

btw: the way is the target

 

[tangent]

the way is the target?

your beer shouldn't be called Australian style Zwickel, we don't have many sweet pilsners here.

I love your brewery!

 

[Zwickel]

the way is the target?

yeah, that means not only to get some beer to drink is the aim/target/goal, just to do the work, to brew (the way to get the beer) is the most pleasure.

pooooohhh...why you speak such a complcated language?

your beer shouldn't be called Australian style Zwickel, we don't have many sweet pilsners here.

do you think the beer will become too sweet? why?

I love your brewery!

Thanks mate, me too, but dont tell it to the missus

referring to the discussion we had recently about doing step mash, Id like to find out how my Pilsener will taste if I doing it your way

I havent changed anything else.

Cheers

 

[Screwtop]

Zwickel, you make the Aussie beers, I'm happy to make the Zwickel beers. The dry North German beers suit my palate, am drinking the Zwickel Weizen tonight, almost warm enough 28C today. Going to the gem fields in central QLD for 10 days, west of Rockhampton, you might remember from your 2005 trip. Will be introducing the locals there to the Zwickel Pilsener and Zwickel Weizen, now there is a challenge, XXXX country :lol:

 

[Tony]

whats your recipe mate

For an authentic VB, just melt a few handfulls of old rubber bands and dilute with water till its thin and pale golden.

But seriously.... what hops are you using.

Aussie "lagers" are hardly pilsners. they are not very bitter...... say 18 to 22 IBU in a 4.8% ABV beer.

Generally they are made with pils malt, some caramalt (carahell) for bady and colour and will use ..... not sure exactly of amounts...... 10 to 20% cane sugar.

Typicly hopped with Pride Of Ringwood (the most hated hop in the craft brewing comunity in aus) and/or cluster hops.

I like POR though..... and dont like cascade much but im different

Generally hopped only for bitterness. Hops will be completly undetectable. Malt is not really there either... maybe a bit.

Filtered to within an inch of its life and god knows what else added in to make it last more than a week in the keg.

Served at almost freezing point to hide the poor... non existant flavour quality of the beer.

Thats about it.

Oh..... and if you want to charge an extra 30% on the price, you just put the word "Premiun" on a fancy label and bobs your profitable unkle

So now can you see why we are all so keen to learn more about the great beers form germany, england ect

Things are getting better here now with smaller micro brewerys making some real beer with character and class but the mainstream beer is not so flash

cheers

 

[Zwickel]

Zwickel, you make the Aussie beers, I'm happy to make the Zwickel beers. The dry North German beers suit my palate, am drinking the Zwickel Weizen tonight, almost warm enough 28C today. Going to the gem fields in central QLD for 10 days, west of Rockhampton, you might remember from your 2005 trip. Will be introducing the locals there to the Zwickel Pilsener and Zwickel Weizen, now there is a challenge, XXXX country :lol:

Hi Screwy,
youre lucky guys, having 28C in winter time wheras here in G were in summertime having 16C outside :angry:
Are you going to Emerald? or Rubinvale? Ive been there two years ago, a lovely nice place
sorry for being off-topic.

@Tony, thank you so much for your suggestions. One day I will brew that way.

But today I just wanna find out wether a single step mash is enough or I have to do multi step mashes, thats all.
To have a proper comparison, I have to do the Pilsener as I used to do, using the same amount of Hops, just changing the mash schedule.
If Im going to change too much in one time, so I dont know in the end what is resposible for the change in flavor.

So little by little Im going to switch over to an Aussie Style Lager.
In the end I wanna be able to tell ya what procedere has changed most of the flavor.

Cheers mates :beer:

 

[Screwtop]

Hi Screwy,
youre lucky guys, having 28C in winter time wheras here in G were in summertime having 16C outside :angry:
Are you going to Emerald? or Rubinvale? Ive been there two years ago, a lovely nice place
sorry for being off-topic.

@Tony, thank you so much for your suggestions. One day I will brew that way.

But today I just wanna find out wether a single step mash is enough or I have to do multi step mashes, thats all.
To have a proper comparison, I have to do the Pilsener as I used to do, using the same amount of Hops, just changing the mash schedule.
If Im going to change too much in one time, so I dont know in the end what is resposible for the change in flavor.

So little by little Im going to switch over to an Aussie Style Lager.
In the end I wanna be able to tell ya what procedere has changed most of the flavor.

Cheers mates :beer:

Zwickel,

Rubyvale, the caravan park is right opposite the pub, do you remember. I am interested to know which procedures change most of the flavour also, keep us posted.

Screwy

 

[tangent]

i think your pilsner will be too sweet Zwickel.
if i had to use a single infusion, i'd mash at 64C :beer: