What are you brewing II ?

[Zwickel]

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

damn....Tangent...you should have told me earlier its too late now. Im boiling the hops right now.
Anyway, Ive to brew again next saturday, using the yeast cake from this brew.
We had many parties recently, so I ran almost empty, have to do three brews in a row.
Always putting the new brew just over the old yeast cake, that makes the best beers

So the next batch will be held at 64C.
Thanks for that.

Cheers

 

[tangent]

i still think a stepped mash is best for lagers and wheat beers but you have to experiment! give it to the ladies, they seem to like sugar

 

[Screwtop]

damn....Tangent...you should have told me earlier its too late now. Im boiling the hops right now.
Anyway, Ive to brew again next saturday, using the yeast cake from this brew.
We had many parties recently, so I ran almost empty, have to do three brews in a row.
Always putting the new brew just over the old yeast cake, that makes the best beers

So the next batch will be held at 64C.
Thanks for that.

Cheers

Interested to know what yeast you are using Zwickel?

Screwy

 

[Kingy]

My first go at a wheat beer

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.62 L
Estimated OG: 1.052 SG
Estimated Color: 7.1 EBC
Estimated IBU: 21.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 50.00 %
2.50 kg Wheat Malt, Ger (3.9 EBC) Grain 50.00 %
20.00 gm Hallertauer [2.10 %] (45 min) Hops 4.4 IBU
25.00 gm Northern Brewer [6.50 %] (45 min) Hops 16.8 IBU
yeast is saf wb-06 wheat

Mash Schedule: My Mash
Total Grain Weight: 5.00 kg

----------------------------

 

[Screwtop]

My first go at a wheat beer

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.62 L
Estimated OG: 1.052 SG
Estimated Color: 7.1 EBC
Estimated IBU: 21.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 50.00 %
2.50 kg Wheat Malt, Ger (3.9 EBC) Grain 50.00 %
20.00 gm Hallertauer [2.10 %] (45 min) Hops 4.4 IBU
25.00 gm Northern Brewer [6.50 %] (45 min) Hops 16.8 IBU
yeast is saf wb-06 wheat

Mash Schedule: My Mash
Total Grain Weight: 5.00 kg

----------------------------

Should be great Kingy, ferm at 22 for some banana esters. Great summer drink in the keg from primary and drinking in 10 days. Give it good carbonation of about 2.9 volumes, nothing looks better than a big glass full of pale cloudy Weizen with a big thick white foamy head. Mmmm, what time is it? Bit early to start yet :lol:

 

[tangent]

stop it, you're making me thirsty at 9am on a Sunday!

 

[Jazzafish]

damn....Tangent...you should have told me earlier its too late now. Im boiling the hops right now.
Anyway, Ive to brew again next saturday, using the yeast cake from this brew.
We had many parties recently, so I ran almost empty, have to do three brews in a row.
Always putting the new brew just over the old yeast cake, that makes the best beers

So the next batch will be held at 64C.
Thanks for that.

Cheers

Keep us posted Zwickle, I am interested in how the German pilsner malt turns out with a single step mash. What pilsner malt are you using? I know that Joe White Pilsner Malt is fine with this method, but was led to believe this was due to modifications in the malting process???

 

[yardy]

this is down to 1008 now

3000 Wheat Malt
2000 Pils Malt
.250 Melanoiden malt
.250 Vienna Malt

40gm Hallertau Hersbrucker 60min
10gm NS 30min
10gm NB 1min

WB-06 Weizen

will try and get this on today or tomorrow

1750 Rye Malt
1500 MO
1500 Ale Malt BB
.250 Wheat Malt

Columbus/Tomahawk ?min
Mount Hood ?min

Craftbrewer American Ale Yeast

Yard

 

[brendanos]

I was only planning one brew today, but after hearing about MJ's passing, I thought I'd brew a second beer in his honour.

MJ Commemorative Barleywine

2.5kg 47% Maris Otter
1.0kg 19% Weyermann Vienna
0.1kg 2% Weyermann Rauchmalt
1.5kg 28% Coopers LME (extract late)
0.2kg 4% brown sugar (mid fermentation)

Mashed at 65C for 65 minutes, mash out at 72C, sparged at 74C for total pre-boil volume of 15L.

Boiled for 65 minutes, and hopped as follows:

15g Nelson Sauvin 12.2% FWH (40IBU)
25g Horizon 9.3% FWH (50IBU)
20g Amarillo 8.9% 20minutes (14IBU) +yeast nutrient, +irish moss
5g (haven't decided yet) DRY (0IBU)

...for a total of 65g of hops.

11L in the fermenter @ 1.096 (pre-pitching) 55% eff S). After the brown sugar addition the OG would be approximately 1.105.

Pitched a 2L starter of the yeast cake from a saison (3725 - biere de garde) with a sachet of S05 (chico ale). Planning to repitch mid-fermentation with 1007, more S05, and a champagne yeast. I'm also tempted to re-culture some 4366 (distillers malt strain) from a RIS to bring the total strains involved to 5.

After primary fermentation I'm going to split the batch into two glass demijohns for a secondary/maturation of 65 days on oak chips that have been pre-soaked in La Gavulin.


...and currently mashing is Act 2 of Shakespeare, The Stout, my second clone of the Rogue oatmeal stout. It went so quickly and with such good reception that I had to brew it again. I should probably put it in the recipes section. The only change I've made to the recipe I used last time is the addition of 75g of toasted oatmeal, for a hint of biscuit/nuttiness.

17L, 1.062, 72IBU, 45.5SRM

3.7kg (74%) Joe White Ale
0.4kg (8%) Bairds XXX
0.4kg (8%) Bairds Choc
0.4kg (8%) Rolled Oats
0.1kg (2%) Bairds Roast

FWH 40g NZ Cascade (whole, 8.3%AA)
20min 30g NZ Cascade
5min 20g NZ Cascade

Wyeast 1318
Mash 66C 90mins

And on top of these two brews, I also bottled 28L of dark hard lemonade. Quite a productive day.

 

[Zwickel]

Interested to know what yeast you are using Zwickel?

Screwy, the yeast Im using comes from the "Binding Brewery" from Frankfurt, is just a bottom fermenting lager yeast.
Fermenting Temp ~8C, high flocculating.

Keep us posted Zwickle, I am interested in how the German pilsner malt turns out with a single step mash. What pilsner malt are you using? I know that Joe White Pilsner Malt is fine with this method, but was led to believe this was due to modifications in the malting process???

hmmm.... I dont know much about the Pilsener Malt Im using, just bought Pilsener Malt.
Here in Germany we dont make any differnces in Pilsener Malts, its just Pilsener Malt

Of course Ill let you know how the beer turnes out, Im in suspense already.
One thing Ive noticed already, I had much more trub (hot break) lying on the bottom of the boiler after the whirlpool was done than I was used to, dont know if that matters.

btw. pitched the yeast this morning, now at afternoon its bubbling already like crazy.

Cheers

 

[Tony]

stop it, you're making me thirsty at 9am on a Sunday!

your making me thirsty at 7:45 AM on a monday

 

[winkle]

Ok - if I bottle the wifes' wine and get over the inexplanable urge to make a mead, this weekend I'm going with a Weizen-doublebock to pitch on top of a WB06 yeast cake left over from a Hefe-weizen.

"Drunken Weasel"
20 litre
Single infusion, medium body
Mash temp 67 C

5.0kg JW Wheat malt
1.20kg JW Lite munich
1.20 kg JW Trad Ale
0.4kg Caraaroma
0.15kg Melanoidin
0.04kg JW Chocolate

50gm Herbrucker 90 minutes
15gm Hersbrucker 15 minutes

 

[Steve]

Another KOBA for me on Sunday :chug:

http://www.aussiehomebrewer.com/forum/inde...&recipe=397

Cheers
Steve

 

[Maple]

I have a bit of an "off the path" experimental to brew this weekend. Toying with the idea and ingredients today to brew, all comments suggestions welcome:

Target - to create a beer that has similar characteristics to Crown Royal (Canadian Rye Whiskey)

Here's what I have so far:

3.0 Kg JWM Trad Ale
1.5 Kg JWM Vienna
0.5 Kg W. Rye malt
0.3 Kg W. Cara Munich I

x mL of Pecan extract/essance

Hop to ~34 IBUs with citrus hops (chinook/Cascade) and amarillo

yeast (thinking a lager like s189 at 16-17 degrees for the fruitiness)

Open to comment....

Maple

 

[oldbugman]

Getting these d saaz their maiden use in the maiden run of my brewery in the new house.

A ProMash Recipe Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 4.50
Anticipated OG: 1.051 Plato: 12.54
Anticipated SRM: 5.2
Anticipated IBU: 32.4
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.9 4.00 kg. Weyermann Pilsner Germany 1.038 2
5.6 0.25 kg. JWM Wheat Malt Australia 1.040 2
5.6 0.25 kg. Weyermann Melanoidin Germany 1.037 36

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. D Saaz Pellet 5.60 0.0 0 min.
20.00 g. D Saaz Pellet 5.60 8.5 30 min.
20.00 g. D Saaz Pellet 5.60 16.7 60 min.
20.00 g. D Saaz Pellet 5.60 4.4 15 min.
20.00 g. D Saaz Pellet 5.60 2.8 5 min.


Yeast
-----

US05

 

[Tony]

Brewing a nice simple blond ale to try a few things.

Firstly i wanted to see if i could make a beer with IMC ale that wasnt cloudy after filtering. I know... I know.... polyclar..... but i want it clear cause its made right. Every time i have used this malt...... and i have now finnished off a 50 KG bag...... i get horrid chill haze.

So i started out planing a 52 deg protein rest for 15 min then infuse up to 64 for 40 min then up to 71 for 20 min.

Hit the protein rest perfect but the infusion to 64 onlky made it to 60 :angry:

So i pulled a 6 liter decoction and put it on the stove, heated it to 67 and held for 15 min then brought to the boil and boiled for 5 min. Tipped it back in for 66.5 deg.

Thats better

not sure what 1/2 hr at 60 deg will do to the beer. It still looked milky so i dont think i got too much conversion

I was going to make it with POR but im itching to try this sothern cross. Man they smell good. The flowers leave your fingers sticky :super:

here is the recipe:

Bull Ring Golden Ale

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.047 Plato: 11.67
Anticipated EBC: 6.4
Anticipated IBU: 28.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
100.0 10.00 kg. IMC Ale Malt Australia 1.038 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Sothern Cross Whole 15.90 11.8 First WH
20.00 g. Sothern Cross Whole 15.90 14.1 45 min.
40.00 g. Pacific Hallertau Whole 6.50 2.5 5 min.


Yeast
-----

US-05

 

[fraser_john]

Today I am brewing one of Tonys recipes, his Australian Ale. I am using Maris Otter for the ale malt, might give it a bit more maltiness? The yeast is Coopers from a six pack of sparkiling ale that I raised up to a nice big one litre starter.

A ProMash Recipe Report

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

Batch Size (L): 38.00 Wort Size (L): 38.00
Total Grain (kg): 8.00
Anticipated OG: 1.052 Plato: 12.90
Anticipated SRM: 4.6
Anticipated IBU: 26.9
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

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


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
93.7 7.50 kg. Pale Malt(2-row) Great Britain 1.038 3
6.3 0.50 kg. Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
13.00 g. Pride of Ringwood Whole 10.00 10.1 60 min.
24.00 g. Pride of Ringwood Whole 10.00 16.7 45 min.


Yeast
-----

Coopers Coopers Sparkling Ale


Start Edit:
Came out at 1.052 and 82% efficiency, tastes pretty good as it went into the fermenter!
End edit

 

[revdrjbob]

Brewing for Iron Brewer 3 - Halloween today. A Belgian Specialty of sorts, and scary as hell.

Original Gravity: 1.055 (1.040 - 1.070)
Terminal Gravity: 1.014 (1.008 - 1.016)
Color: 23.9 (3.0 - 8.0)
Alcohol: 5.38% (4.0% - 8.0%)
Bitterness: 34.64 (20.0 - 40.0)

Ingredients:
4.5 kg Australian Traditional Ale
0.1 kg Melanoidin Malt
0.1 kg Australian Wheat Malt
.5 kg Some Sort of Cinnamon Flavoured Candy
.5 g Pumpkin (fresh) - added during mash
5 g Cinnamon (ground) - added during boil, boiled 5 min
5 g Corriander crushed - added during boil, boiled 5 min
15 g Pacific Gem (14.0%) - added during boil, boiled 60 min
20 g Fuggle (4.8%) - added during boil, boiled 1 min
500.0 mL WYeast 3522 Belgian Ardennes

TIM

 

[Tony]

Today I am brewing one of Tonys recipes, his Australian Ale. I am using Maris Otter for the ale malt, might give it a bit more maltiness? The yeast is Coopers from a six pack of sparkiling ale that I raised up to a nice big one litre starter.

That looks tops. MO is a great malt for beers like this.

and you used the whole POR hops :super: top stuff

hope you like it

cheers

 

[Tony]

Well at the end of the day i ended up with the highest efficiency into my firmenter i have ever had.

I got 89% efficiency. 10kg...... and i know it was right cause i double checked it. Wet the grain to soften the husks and cracked it. (IMC ale) crack was fine with lots of flour and the husks still in tact.... almost whole. no grain ends left in the husks or anything.

Man..... if anyone adjusts my grain mill on me.... I will kill them! Its set to the sweet spot.

was aining for 54 liters @ 1.047 as per recipe above.

I got 52 liters in firmenter @ 1.054

WOW

I have been brewing with my efficiency set at 75% as i always have but since i have been using this IMC malt....... its through the roof.

have been getting 83 % or there abouts with it but today with a protein rest ect...... i got the 89%. Im a bit shocked. I think i have sorted my brewing practices too which helps.

I will have to water it down. I only wanted a 4.8% lawnmower beer. NOw i have a 5.5% ale on my hands.

Oh well thats life

cheers

PS..... the beer smells and tastes fantastic. The sothern cross is a winner

cheers