What are you brewing II ?

[blackbock]

Brewed my version of the Jovial Monk's Aventinus clone this morning (changed from single infusion to multi-step mash, had no Melanoidin so left it out).

Was aiming for 15L of 1.084 wort, but lately I have been overshooting my expected O.G's so I added an extra 7.5L to sparge water. What I ended up with is 19L of 1.083 after boil, so I'm happy. Now what yeast will do the job on this? I have 1 sachet of Safbrew WB06 dry, but I am dubious about it finishing off the job. I also have Safbrew S33 on hand. Any feedback on how S33 would go in a Weizenbock? :unsure:

 

[Zwickel]

gday mates,

Im doing a CoronaClone right now.

Yeah....I know....

But I like it, also the women around me are very pleased with that beer, especially the 20years old doughter find it very fancy to drink it with a slice of lemon in it.

for those who like to know how the recipe goes: http://www.elcom-mayer.de/bier/corona.pdf

estimated OG: 1048-1052

further details see at the corona.pdf file.

Cheers

 

[deckedoutdaz]

gday mates,

Im doing a CoronaClone right now.

Yeah....I know....

But I like it, also the women around me are very pleased with that beer, especially the 20years old doughter find it very fancy to drink it with a slice of lemon in it.

for those who like to know how the recipe goes: http://www.elcom-mayer.de/bier/corona.pdf

estimated OG: 1048-1052

further details see at the corona.pdf file.

Cheers

Purchased 40kg of cracked corn and 25 kg of JW Pilsner malt today, just need some rice and i'm making this brew Zwick........

 

[tangent]

you missed a few beers in there somewhere Zwickel

a tightarse adds lemon to a Corona. a lime is the correct way to mask the flavour IMO

 

[Zwickel]

you missed a few beers in there somewhere Zwickel

a tightarse adds lemon to a Corona. a lime is the correct way to mask the flavour IMO

your absolutely right Tangent, should be more beer and also a slice of lime.

I meant lime, but wrote lemon, sorry

 

[tangent]

it's a mistake we all make at some stage :lol:

 

[Weizguy]

Excerpted from Tony's post

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

Tony, hate to burst ya bubble, buut the sweet spot may only suit that bag of malt. Here's hoping that it's a universal fit, though.

As 4 me, I'm making a single decoction weizen tonight.
Yeah, I know it's a late start, and I have to go to work for overtime tomorrow morning.
Watchagonnado? I'm a brewer!

Gonna test the WB-06. Sorry Ross for not taking up your offer of a free yeast, but I wasn't ready to make one yet and my lhbs has the yeast now. Same price as your offer - Free sample for a trial brew.

Here's the recipe, modified from the Weyermann Johann Baptist Weissbier, as it was a tad too acidic with my water, so I dropped some of the acid malt. Replaced the Wey. pils with Wey. BoPils as I was aaving the lhbs from opening a new bag :lol:

Weizen revisited (Weyermann- inspired)
Brew Type: All Grain Date: 08-09-07
Style: Weizen/Weissbier Brewer: Weizguy
Batch Size: 25.00 L Assistant Brewer: Mr Weyermann
Boil Volume: 31.16 L Boil Time: 60 min
Brewhouse Efficiency: XX Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)

Ingredients Amount Item Type % or IBU
3.64 kg Wheat Malt, German (3.9 EBC) Grain 61.3 %
1.64 kg Pilsner - Bohemian (4.0 EBC) Grain 27.6 %
0.31 kg Carahell (Weyermann) (25.6 EBC) Grain 5.2 %
0.25 kg Munich II (Weyermann) (16.7 EBC) Grain 4.2 %
0.10 kg Acid Malt (5.9 EBC) Grain 1.7 %
20.00 gm Hallertauer Mittelfrueh [4.50%] (60 min) Hops 8.9 IBU
20.00 gm Strisselspalt [2.50%] (10 min) Hops 1.8 IBU
0.50 items Whirfloc tablet (Boil 10.0 min) Misc
1 Pkgs WB -06 (Lesaffre #WB-06) Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.051 SG (1.044-1.052 SG)
Estimated Color: 9.7 EBC (3.9-15.8 EBC) Color [Color]
Bitterness: 10.8 IBU (8.0-15.0 IBU)

Mash Profile Name: Decoction Mash
Mash Grain Weight: 5.94 kg
Grain Temperature: 13.0 C Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE

Mash Profile
Protein Rest Add 25.00 L of water at 58.5 C to give 53.0 C mash temp for 30 min
Saccharification Decoct 9.82 L of mash and boil it. Add back to the mash to give a 68.3 C rest for 45 min
Mash out Decoct 7.29 L of mash and boil it 76.0 C 20 min

A mash out decoction coz it's easiest in my Esky.

Beerz
Seth

 

[Tony]

a tightarse adds lemon to a Corona. a lime is the correct way to mask the flavour IMO

What flavour?

Excerpted from Tony's post

Tony, hate to burst ya bubble, buut the sweet spot may only suit that bag of malt. Here's hoping that it's a universal fit, though.

But mate...... it is

No ****. IT IS!

I adjusted it and repaired a broken screw in the adjustment plates that was causing flexing and inconsistant results.

I have been getting 80+% efficiency ever since.

I checked the locknuts to see if they were tight

The weisse sounds tops mate. Im interested to know how you find the Strisselspalt. Ive seen it in said lhbs and wondered what to use it in.

cheers

 

[Ross]

gday mates,

Im doing a CoronaClone right now.

Yeah....I know....

But I like it, also the women around me are very pleased with that beer, especially the 20years old doughter find it very fancy to drink it with a slice of lemon in it.

for those who like to know how the recipe goes: http://www.elcom-mayer.de/bier/corona.pdf

estimated OG: 1048-1052

further details see at the corona.pdf file.

Cheers

Zwickel,

just in case you're interested....

The only hop in Corona is Galena. Though to be totally correct, it's isohop plus Galena extract.


Cheers Ross

 

[Tony]

so the coopers Mexican Cerveza kit wouldnt be far off then

I bought a 6 pack once.......

I took up home brewing

:lol:

cheers

 

[Zwickel]

Zwickel,

just in case you're interested....

The only hop in Corona is Galena. Though to be totally correct, it's isohop plus Galena extract.
Cheers Ross

Thank you very much Ross for the hint
Ill keep in mind.

but Im not really shure if I wanna do an exact clone of it

I did it the described way many times already and everyone loved it, so I dont dare to change it.

I knew, Im in danger to lose my reputation as a homebrewer, when I tell ya that Im going to brew a Corona clone and that I love it

But anyhow I love it

 

[Tony]

well zwickle..... i love Pride of ringwood and dislike cascade

that makes me an Home brew outcast

welcome aboard to the ship mate

my last brew has cascade in it, i tried the NZ ones and they smelt great out of the pack but in the brew....... they are cascade alright.

ITs like cigarettes. I love the smell of them in the pack but..........

cheers

 

[Zwickel]

hahahahaha....Tony.... we are mates then....

I dislike cascade either, but mine has smelled like long time used old socks and the beer has tasted even worse

 

[Weizguy]

Tony,
I'd use the Strisselspalt wherever you'd use a noble German hop: weizen, alt, pilsner, witbier, bock, and the list goes on.

Congrats on "dialling in" your mill.

I'm only up to the mash-out, right now.
A little more forumming and then the sparge..long night ahead.

Seth

 

[Tony]

have fun mate

Im off to bed now

Mine is starting to bubble already at 18 deg

all packed up, put away, and a few beers drank since

including a bottle of IIPA

cheers

 

[Tony]

hahahahaha....Tony.... we are mates then....

I dislike cascade either, but mine has smelled like long time used old socks and the beer has tasted even worse

yep... thats the one mate

I made a aussie pale ale with Pride or Ringwood a while back that beat countless american pale ales in the same catagory in a big comp.

It felt really good. not to get a first place but to knock off dozens of cascade driven beers with something considered ****!

cheers

 

[tangent]

at the moment i've got 14L of cider fermenting away
wyeast cider yeast and craftbrewer yeast nutrient.
that and a crapload of 1L boxes of apple juice.

the test batch i did was with an Oztop and 1.75L of cheap arse apple juice + champagne yeast
still slightly sweet and heaps of apple flavour and aroma left over
"here's one for the ladies..."

 

[bconnery]

Brewed my version of the Jovial Monk's Aventinus clone this morning (changed from single infusion to multi-step mash, had no Melanoidin so left it out).

Was aiming for 15L of 1.084 wort, but lately I have been overshooting my expected O.G's so I added an extra 7.5L to sparge water. What I ended up with is 19L of 1.083 after boil, so I'm happy. Now what yeast will do the job on this? I have 1 sachet of Safbrew WB06 dry, but I am dubious about it finishing off the job. I also have Safbrew S33 on hand. Any feedback on how S33 would go in a Weizenbock? :unsure:

Actually personally I think it would work. I would recommend, and of course it might now be too late as this was yesterday, bulking up the WB06 with a starter or rehydration but if you pitch both I think you would be alright. For reasons best not repeated I put WLP300 and s33 in a brew recently and it has a weizenbock character. It was a belgian so a lot of it could come from that.

The danger would be that the S33 would grow faster, and who knows if it would, and you wouldn't get the weizen characteristics so much...

All this is of course an opinion based on very little so do with it what you will.

I say you should have gone with it , if you haven't already

 

[warrenlw63]

3 Shades of Stout with an extra Shade. Name was difficult to think of.

Four Shades of Stout

A ProMash Recipe Report

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

13-A Stout, Dry Stout

Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 65 Max Clr: 126 Color in EBC

Recipe Specifics
----------------
Warren -

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.30
Anticipated OG: 1.043 Plato: 10.66
Anticipated EBC: 94.0
Anticipated IBU: 36.0
Brewhouse Efficiency: 76 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 64.52 L
Pre-Boil Gravity: 1.033 SG 8.33 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
-----------------------------------------------------------------------------
5.4 0.50 kg. Bairds Amber UK 1.033 133
48.4 4.00 kg. BB Ale Malt Australia 1.038 8
4.3 0.40 kg. Weyermann Carafa Special III Germany 1.035 1748
4.3 0.40 kg. Baird's Roasted Barley UK 1.033 1400
5.4 0.50 kg. Baird's Pale Chocolate UK 1.033 500
10.8 1.20 kg. Flaked Barley America 1.032 5
21.5 2.50 kg. Bairds Maris Otter Pale Ale M UK 1.037 7

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Cascade Whole 8.30 29.8 60 min.
15.00 g. Cascade Plug 6.80 6.2 60 min.


Yeast
-----

Lallemand Nottingham


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

Profile: Dublin
Profile known for: Dk Lager, Dry Stout

Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm

pH: 8.33


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

Mash Name: straight infusion

Total Grain kg: 9.30
Total Water Qts: 24.17 - Before Additional Infusions
Total Water L: 22.87 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 20.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 10 90 65 65 Infuse 72 22.87 2.46
mashout 5 15 75 75 Infuse 99 11.20 3.66


Total Water Qts: 36.00 - After Additional Infusions
Total Water L: 34.07 - After Additional Infusions
Total Mash Volume L: 40.28 - After Additional Infusions

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


Notes
-----

1tsp gypsum to mash and kettle
2 tsp chalk to mash and 1 to kettle.
1/2tsp salt to kettle and 1 tsp baking soda.

Warren -

Edit: Stuffed with the recipe as per usual.

 

[JasonY]

Just brewed a simple pale ale today, 100% pale, warrior and about 100g of Willamette flowers that the LHBS had a sack of (joys of the US). The new grain mill (Crankenstein) kicked *** and I got 1.060 despite spilling about 3L on the ground due to various **** ups.

Kegged an APA, but can't drink it until I get a regulator nice beer at the supermarket here but its costing a bit to buy it all for a change os time to get the kegs fired up.