What are you brewing II ?
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deckedoutdaz
Well-Known Member
Hi all, last night i set out to start the workings on a Zwickel Corona Clone, wasn't that a task, and yes i was warned bu Zwickel...pre-boil the crushed corn and crushed rice.....turned out like thick porridge, using a 15 litre s/s pot to boil 5 kg of this mixture with 20 litres of water just doesn't seem to calculate, the reason was that i was cold and lazy and decided to utilise the gas stove inside our nice warm house...anyway, it turned out OK....
Today was a different story, water was to temp at 6.15am to add the 6kg of pilsener malt, went like a dream, whilst adding the pre-boiled mixture i realised i could not fit it all into my 50 litre boiler, left out about 1/5 of the corn and rice mix.....then trying to raise the temp from 52 to 66 degrees, my electric element could not handle the thickness of the brew and kept scalding, i worked it several times but in the end got a burnt taint smell to the wort, didn't even try to resurect it, the chooks were very appreciative of all that fine food and hopefully i will be having golden googies for breakfast tommorrow....
A lesson learn't......my brewery makes a great beer, but it can't make every recipe, i think i need to ask some questions about gas....even just to have it for certain recipes......
I have a great Lager starter ready to pitch if anyone can use it!!!.....might just put down a lager tommorrow.....yeah, get back on that horse
.....
Daz
Today was a different story, water was to temp at 6.15am to add the 6kg of pilsener malt, went like a dream, whilst adding the pre-boiled mixture i realised i could not fit it all into my 50 litre boiler, left out about 1/5 of the corn and rice mix.....then trying to raise the temp from 52 to 66 degrees, my electric element could not handle the thickness of the brew and kept scalding, i worked it several times but in the end got a burnt taint smell to the wort, didn't even try to resurect it, the chooks were very appreciative of all that fine food and hopefully i will be having golden googies for breakfast tommorrow....
A lesson learn't......my brewery makes a great beer, but it can't make every recipe, i think i need to ask some questions about gas....even just to have it for certain recipes......
I have a great Lager starter ready to pitch if anyone can use it!!!.....might just put down a lager tommorrow.....yeah, get back on that horse
.....Daz
Jye
Hop Junky
- Joined
- 9/5/05
- Messages
- 3,190
- Reaction score
- 8
Im using up a few bits and pieces today in the nerdiest way
Fibonacci XPA
Brew Type: All Grain Date: 30/09/2007
Style: American Pale Ale Brewer: Jye
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK
Ingredients Amount Item Type % or IBU
4.40 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 100.0 %
10.00 gm Liberty, Mt Hood, Williamette [4.50%] (30 min) Hops 3.9 IBU
10.00 gm Liberty, Mt Hood, Williamette [4.50%] (25 min) Hops 3.5 IBU
20.00 gm Liberty, Mt Hood, Williamette [4.50%] (20 min) Hops 6.1 IBU
30.00 gm Liberty, Mt Hood, Williamette [4.50%] (15 min) Hops 7.5 IBU
50.00 gm Liberty, Mt Hood, Williamette [4.50%] (10 min) Hops 9.2 IBU
80.00 gm Liberty, Mt Hood, Williamette [4.50%] (5 min) Hops 8.1 IBU
130.00 gm Liberty, Mt Hood, Williamette [4.50%] (0 min) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.060 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 4.4 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 38.3 IBU (30.0-50.0 IBU) Alpha Acid Units: 1.8 AAU
Estimated Alcohol by Volume: 4.8 % (4.5-6.0 %) Actual Alcohol by Volume: 0.6 %
Fibonacci XPA
Brew Type: All Grain Date: 30/09/2007
Style: American Pale Ale Brewer: Jye
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK
Ingredients Amount Item Type % or IBU
4.40 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 100.0 %
10.00 gm Liberty, Mt Hood, Williamette [4.50%] (30 min) Hops 3.9 IBU
10.00 gm Liberty, Mt Hood, Williamette [4.50%] (25 min) Hops 3.5 IBU
20.00 gm Liberty, Mt Hood, Williamette [4.50%] (20 min) Hops 6.1 IBU
30.00 gm Liberty, Mt Hood, Williamette [4.50%] (15 min) Hops 7.5 IBU
50.00 gm Liberty, Mt Hood, Williamette [4.50%] (10 min) Hops 9.2 IBU
80.00 gm Liberty, Mt Hood, Williamette [4.50%] (5 min) Hops 8.1 IBU
130.00 gm Liberty, Mt Hood, Williamette [4.50%] (0 min) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.060 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 4.4 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 38.3 IBU (30.0-50.0 IBU) Alpha Acid Units: 1.8 AAU
Estimated Alcohol by Volume: 4.8 % (4.5-6.0 %) Actual Alcohol by Volume: 0.6 %
tangent
Well-Known Member
- Joined
- 28/1/04
- Messages
- 3,826
- Reaction score
- 1
Daz, use your hot rice/corn mix as a way to help stepping up the temp, so you don't need your element in the mash, then add boiling water and stir like crazy to complete the temp step.
I did a CAP last week to do this. The rice made the sparge a ******* but it's ready for some finings and a chill. Tasting great too :beer:
I did a CAP last week to do this. The rice made the sparge a ******* but it's ready for some finings and a chill. Tasting great too :beer:
Im using up a few bits and pieces today in the nerdiest way
Fibonacci XPA
Brew Type: All Grain Date: 30/09/2007
Style: American Pale Ale Brewer: Jye
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK
Ingredients Amount Item Type % or IBU
4.40 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 100.0 %
10.00 gm Liberty, Mt Hood, Williamette [4.50%] (30 min) Hops 3.9 IBU
10.00 gm Liberty, Mt Hood, Williamette [4.50%] (25 min) Hops 3.5 IBU
20.00 gm Liberty, Mt Hood, Williamette [4.50%] (20 min) Hops 6.1 IBU
30.00 gm Liberty, Mt Hood, Williamette [4.50%] (15 min) Hops 7.5 IBU
50.00 gm Liberty, Mt Hood, Williamette [4.50%] (10 min) Hops 9.2 IBU
80.00 gm Liberty, Mt Hood, Williamette [4.50%] (5 min) Hops 8.1 IBU
130.00 gm Liberty, Mt Hood, Williamette [4.50%] (0 min) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.060 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 4.4 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 38.3 IBU (30.0-50.0 IBU) Alpha Acid Units: 1.8 AAU
Estimated Alcohol by Volume: 4.8 % (4.5-6.0 %) Actual Alcohol by Volume: 0.6 %
Jye, I "figure" you're in some sort of "hop spiral". I worry about you, sure you're not hoppin with the cousin?
Yesterday, another Roger Watson (RoggenWeizen), come on Summer! And another version of Brown Dogs Magnum Pale Ale
Recipe: Roger Watson RoggenWeizen
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.055 SG
Estimated Color: 12.2 EBC
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 Grain 62.50 %
1.00 kg Rye Malt (9.3 EBC) Grain 17.86 %
1.00 kg Wheat Malt (Powells) (3.5 EBC) Grain 17.86 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 1.79 %
27.00 gm Northern Brewer [8.50 %] (60 min) Hops 23.9 IBU
12.00 gm Amarillo Gold [8.50 %] (20 min) Hops 6.4 IBU
12.00 gm Cascade [5.50 %] (15 min) Hops 3.4 IBU
0.25 tsp Sodium Metabisulphate (Mash 5.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.60 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
60 min Mash In Add 17.00 L of water at 77.4 C 65.0 C
20 min Glyco Protien Rest Heat to 72.0 C over 10 min 72.0 C
10 min Mash Out Heat to 77.0 C over 5 min 77.0 C
-------------------------------------------------------------------------------------
Recipe: Magnum APA Mod#3
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 30.92 L
Estimated OG: 1.050 SG
Estimated Color: 14.8 EBC
Estimated IBU: 35.3 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.75 kg Pale Malt, Galaxy (Barrett Burston) (3.4 Grain 75.76 %
1.00 kg Pilsner Malt (Weyermann) (3.9 EBC) Grain 20.20 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 4.04 %
10.00 gm Centennial [9.40 %] (60 min) Hops 9.9 IBU
10.00 gm Magnum [13.50 %] (60 min) Hops 14.3 IBU
10.00 gm Amarillo Gold [8.40 %] (20 min) Hops 5.4 IBU
20.00 gm Cascade [5.50 %] (15 min) Hops 5.8 IBU
0.24 tsp Sodium Metabisulphate (Mash 5.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Cooking Salt (Boil 60.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale Yeast (Fermentis #US - 56) [Yeast-Ale
Mash Schedule: APA Mash
Total Grain Weight: 4.95 kg
----------------------------
APA Mash
Step Time Name Description Step Temp
75 min Saccharification ReAdd 15.00 L of water at 76.6 C 64.0 C
20 min Glyco-Protien Rest Heat to 72.0 C over 15 min 72.0 C
10 min Mash Out Heat to 77.0 C over 15 min 77.0 C
Recipe: Roger Watson RoggenWeizen
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.055 SG
Estimated Color: 12.2 EBC
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 Grain 62.50 %
1.00 kg Rye Malt (9.3 EBC) Grain 17.86 %
1.00 kg Wheat Malt (Powells) (3.5 EBC) Grain 17.86 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 1.79 %
27.00 gm Northern Brewer [8.50 %] (60 min) Hops 23.9 IBU
12.00 gm Amarillo Gold [8.50 %] (20 min) Hops 6.4 IBU
12.00 gm Cascade [5.50 %] (15 min) Hops 3.4 IBU
0.25 tsp Sodium Metabisulphate (Mash 5.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.60 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
60 min Mash In Add 17.00 L of water at 77.4 C 65.0 C
20 min Glyco Protien Rest Heat to 72.0 C over 10 min 72.0 C
10 min Mash Out Heat to 77.0 C over 5 min 77.0 C
-------------------------------------------------------------------------------------
Recipe: Magnum APA Mod#3
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 30.92 L
Estimated OG: 1.050 SG
Estimated Color: 14.8 EBC
Estimated IBU: 35.3 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.75 kg Pale Malt, Galaxy (Barrett Burston) (3.4 Grain 75.76 %
1.00 kg Pilsner Malt (Weyermann) (3.9 EBC) Grain 20.20 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 4.04 %
10.00 gm Centennial [9.40 %] (60 min) Hops 9.9 IBU
10.00 gm Magnum [13.50 %] (60 min) Hops 14.3 IBU
10.00 gm Amarillo Gold [8.40 %] (20 min) Hops 5.4 IBU
20.00 gm Cascade [5.50 %] (15 min) Hops 5.8 IBU
0.24 tsp Sodium Metabisulphate (Mash 5.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Cooking Salt (Boil 60.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale Yeast (Fermentis #US - 56) [Yeast-Ale
Mash Schedule: APA Mash
Total Grain Weight: 4.95 kg
----------------------------
APA Mash
Step Time Name Description Step Temp
75 min Saccharification ReAdd 15.00 L of water at 76.6 C 64.0 C
20 min Glyco-Protien Rest Heat to 72.0 C over 15 min 72.0 C
10 min Mash Out Heat to 77.0 C over 15 min 77.0 C
Jye
Hop Junky
- Joined
- 9/5/05
- Messages
- 3,190
- Reaction score
- 8
About to start the sparge on this....
A ProMash Brewing Session
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.09
Anticipated OG: 1.052 Plato: 12.76
Anticipated SRM: 16.3
Anticipated IBU: 25.7
Brewhouse Efficiency: 74 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.7 4.00 kg. JWM Light Munich Australia 1.038 10
19.7 1.00 kg. JWM Export Pilsner Australia 1.037 2
1.7 0.09 kg. Weyermann Carafa Special II Germany 1.036 558
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Spalter Spalt Pellet 4.00 17.0 60 min.
25.00 g. Spalter Spalt Pellet 4.00 7.2 30 min.
15.00 g. Spalter Spalt Pellet 4.00 1.4 5 min.
Yeast
-----
Swiss Lager
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 5.09
Water Qts: 16.12 - Before Additional Infusions
Water L: 15.25 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 60
Mash-out Rest Temp : 75 Time: 15
Sparge Temp : 70 Time: 10
Total Mash Volume L: 18.65 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Recorded 83% Efficiency for this one....yay! best yet
A ProMash Brewing Session
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.09
Anticipated OG: 1.052 Plato: 12.76
Anticipated SRM: 16.3
Anticipated IBU: 25.7
Brewhouse Efficiency: 74 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.7 4.00 kg. JWM Light Munich Australia 1.038 10
19.7 1.00 kg. JWM Export Pilsner Australia 1.037 2
1.7 0.09 kg. Weyermann Carafa Special II Germany 1.036 558
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Spalter Spalt Pellet 4.00 17.0 60 min.
25.00 g. Spalter Spalt Pellet 4.00 7.2 30 min.
15.00 g. Spalter Spalt Pellet 4.00 1.4 5 min.
Yeast
-----
Swiss Lager
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 5.09
Water Qts: 16.12 - Before Additional Infusions
Water L: 15.25 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 60
Mash-out Rest Temp : 75 Time: 15
Sparge Temp : 70 Time: 10
Total Mash Volume L: 18.65 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
Recorded 83% Efficiency for this one....yay! best yet
joecast
Eat, drink...and drink some more.
- Joined
- 27/6/03
- Messages
- 1,043
- Reaction score
- 1
pale ale 056
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: 5 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (kg): 3.20
Anticipated OG: 1.048 Plato: 11.90
Anticipated SRM: 7.3
Anticipated IBU: 37.3
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 24.71 L
Pre-Boil Gravity: 1.041 SG 10.18 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.9 1.50 kg. Generic DME - Light Generic 1.046 8
31.3 1.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
15.6 0.50 kg. Corn Sugar Generic 1.046 0
3.1 0.10 kg. Crystal 60L America 1.034 60
3.1 0.10 kg. Weyermann Caramunich I Germany 1.036 51
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Nelson Sauvin Pellet 12.60 24.8 45 min.
10.00 g. Cascade Pellet 6.50 5.2 30 min.
10.00 g. Nelson Sauvin Pellet 12.60 5.3 15 min.
10.00 g. Cascade Pellet 6.50 2.0 10 min.
14.00 g. Cascade Pellet 6.50 0.0 Dry Hop
14.00 g. Nelson Sauvin Pellet 12.60 0.0 Dry Hop
Yeast
-----
WYeast 1056 Amercan Ale/Chico
got this mashing BIAB style now.
really looking forward to the nelson sauvin hops. was very impressed with knappstien reserve lager.
only changes to the promash report are the corn syrup is actually dextrose, and the yeast is dry us-05 which i think is the same thing?? cheers.
joe
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: 5 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (kg): 3.20
Anticipated OG: 1.048 Plato: 11.90
Anticipated SRM: 7.3
Anticipated IBU: 37.3
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 24.71 L
Pre-Boil Gravity: 1.041 SG 10.18 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.9 1.50 kg. Generic DME - Light Generic 1.046 8
31.3 1.00 kg. Pale Ale Malt (2-row) Australia 1.037 2
15.6 0.50 kg. Corn Sugar Generic 1.046 0
3.1 0.10 kg. Crystal 60L America 1.034 60
3.1 0.10 kg. Weyermann Caramunich I Germany 1.036 51
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Nelson Sauvin Pellet 12.60 24.8 45 min.
10.00 g. Cascade Pellet 6.50 5.2 30 min.
10.00 g. Nelson Sauvin Pellet 12.60 5.3 15 min.
10.00 g. Cascade Pellet 6.50 2.0 10 min.
14.00 g. Cascade Pellet 6.50 0.0 Dry Hop
14.00 g. Nelson Sauvin Pellet 12.60 0.0 Dry Hop
Yeast
-----
WYeast 1056 Amercan Ale/Chico
got this mashing BIAB style now.
really looking forward to the nelson sauvin hops. was very impressed with knappstien reserve lager.
only changes to the promash report are the corn syrup is actually dextrose, and the yeast is dry us-05 which i think is the same thing?? cheers.
joe
browndog
Are you bulletproof boy?
- Joined
- 23/9/03
- Messages
- 3,635
- Reaction score
- 157
Im using up a few bits and pieces today in the nerdiest way
Fibonacci XPA
Brew Type: All Grain Date: 30/09/2007
Style: American Pale Ale Brewer: Jye
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK
Ingredients Amount Item Type % or IBU
4.40 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 100.0 %
10.00 gm Liberty, Mt Hood, Williamette [4.50%] (30 min) Hops 3.9 IBU
10.00 gm Liberty, Mt Hood, Williamette [4.50%] (25 min) Hops 3.5 IBU
20.00 gm Liberty, Mt Hood, Williamette [4.50%] (20 min) Hops 6.1 IBU
30.00 gm Liberty, Mt Hood, Williamette [4.50%] (15 min) Hops 7.5 IBU
50.00 gm Liberty, Mt Hood, Williamette [4.50%] (10 min) Hops 9.2 IBU
80.00 gm Liberty, Mt Hood, Williamette [4.50%] (5 min) Hops 8.1 IBU
130.00 gm Liberty, Mt Hood, Williamette [4.50%] (0 min) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.060 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 4.4 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 38.3 IBU (30.0-50.0 IBU) Alpha Acid Units: 1.8 AAU
Estimated Alcohol by Volume: 4.8 % (4.5-6.0 %) Actual Alcohol by Volume: 0.6 %
I thought you were refering to the Fibonacci off Prison Break......... or was that someone else B) Looks the good anyhow Jye.
cheers
Browndog
deckedoutdaz
Well-Known Member
Thanks Tang, thats a great idea nad something i never thought of, but Zwickels recipe asks for a stepped mash and a sparge temp of 78 degrees.....i'm gonna have to get a gas burner anyway, i might as well have everything, best of both worlds, suppose i need to talk to ross to see whats the best burner...any ideas??
Daz
Daz
Weizguy
Barley Bomber
Today it's a batch of Alt, to be split with a girl at my work.
It's a double-decocted Altbier, as she wanted a beer that's "malty". My suggestion was that Altbier is maltier than the Nut brown ale she was proposing. What's maltier than all-Munich malt, apart from maybe a Doppelbock with even more Munich?
Carol's Altbier (recipe adapted from BYO magazine)
Brew Type: All Grain Date: 01-10-07
Style: Dsseldorf Altbier Brewer: Weizguy
Batch Size: 22.00 L Assistant Brewer:
Boil Volume: 28.00 L Boil Time: 60 min
Equipment: Les - Plastic 50 litre Esky and 45 litre S/S kettle
Ingredients Amount Item Type % or IBU
4.80 kg Munich light (14.0 EBC) Grain 100.0 %
77.00 gm Spalt [4.00%] (60 min) Hops 35.4 IBU
33.00 gm Spalt [4.00%] (60 min) (Aroma Hop-Steep)
Beer Profile Estimated Original Gravity: 1.050 SG (1.040-1.055 SG)
Estimated Final Gravity: 1.013 SG (1.012-1.019 SG)
Bitterness: 35.4 IBU
Estimated Alcohol by Volume: 4.8 %
Mash Profile Name: Decoction Mash, Double
Mash Grain Weight: 4.80 kg
Grain Temperature: 19.0 C Sparge Temperature: 75.6 C
Name Description Step Temp Step Time
Protein Rest Add 14.00 L of water at 55.2 C 50.0 C 30 min
Saccharification Decoct 4.95 L of mash and boil it 64.0 C 30 min
Step Decoct 2.46 L of mash and boil it 69.0 C 30 min
Mash Out Add 10.00 L of water at 90.3 C 77.0 C 10 min
Hope it comes out OK. Will ferment at close to 13C for a nice clean flavour.
Beerz
Seth
It's a double-decocted Altbier, as she wanted a beer that's "malty". My suggestion was that Altbier is maltier than the Nut brown ale she was proposing. What's maltier than all-Munich malt, apart from maybe a Doppelbock with even more Munich?
Carol's Altbier (recipe adapted from BYO magazine)
Brew Type: All Grain Date: 01-10-07
Style: Dsseldorf Altbier Brewer: Weizguy
Batch Size: 22.00 L Assistant Brewer:
Boil Volume: 28.00 L Boil Time: 60 min
Equipment: Les - Plastic 50 litre Esky and 45 litre S/S kettle
Ingredients Amount Item Type % or IBU
4.80 kg Munich light (14.0 EBC) Grain 100.0 %
77.00 gm Spalt [4.00%] (60 min) Hops 35.4 IBU
33.00 gm Spalt [4.00%] (60 min) (Aroma Hop-Steep)
Beer Profile Estimated Original Gravity: 1.050 SG (1.040-1.055 SG)
Estimated Final Gravity: 1.013 SG (1.012-1.019 SG)
Bitterness: 35.4 IBU
Estimated Alcohol by Volume: 4.8 %
Mash Profile Name: Decoction Mash, Double
Mash Grain Weight: 4.80 kg
Grain Temperature: 19.0 C Sparge Temperature: 75.6 C
Name Description Step Temp Step Time
Protein Rest Add 14.00 L of water at 55.2 C 50.0 C 30 min
Saccharification Decoct 4.95 L of mash and boil it 64.0 C 30 min
Step Decoct 2.46 L of mash and boil it 69.0 C 30 min
Mash Out Add 10.00 L of water at 90.3 C 77.0 C 10 min
Hope it comes out OK. Will ferment at close to 13C for a nice clean flavour.
Beerz
Seth
- Joined
- 30/10/05
- Messages
- 3,453
- Reaction score
- 407
Just finished my latest brew, 40lts of Octoberfest, Just went into the fermenter.
Now if I could only work out how to post my Beersmith recipe I would put it on the forum.
Thanks Jye, but it won't paste.
Now if I could only work out how to post my Beersmith recipe I would put it on the forum.
Thanks Jye, but it won't paste.
Jye
Hop Junky
- Joined
- 9/5/05
- Messages
- 3,190
- Reaction score
- 8
Now if I could only work out how to post my Beersmith recipe I would put it on the forum.
In the recipe preview (just before opening the file) select the recipe and use the mouse right-click and copy, then paste into AHB post window. For some reason ctrl-x doesnt work <_<
- Joined
- 30/10/05
- Messages
- 3,453
- Reaction score
- 407
Still no good, it copies, but will not paste.
Type: All Grain
Date: 1/10/2007
Batch Size: 42.00 L
Brewer: JD
Boil Size: 43.55 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 91.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
7.00 kg Vienna Malt (6.9 EBC) Grain 87.54 %
0.60 kg Munich Malt - 20L (80.0 EBC) Grain 7.50 %
0.40 kg Caramunich Malt (110.3 EBC) Grain 4.95 %
90.00 gm Saaz [3.40 %] (60 min) Hops 16.8 IBU
90.00 gm Spalter [4.00 %] (15 min) Hops 9.8 IBU
1.00 tsp koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager
Beer Profile
Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.93 % Actual Alcohol by Vol: 5.08 %
Bitterness: 26.6 IBU Calories: 500 cal/l
Est Color: 18.1 EBC Color: Color
Mash Profile
Mash Name: My Mash Total Grain Weight: 8.00 kg
Sparge Water: 0.00 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH
My Mash Step Time Name Description Step Temp
90 min Step Add 24.00 L of water at 71.8 C 66.0 C
15 min Mash out Heat to 78.0 C over 15 min 78.0 C
25 min Fly sparge Add 26.24 L of water at 78.0 C 78.0 C
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.7
Pressure/Weight: 96.5 KPA Carbonation Used: -
Keg/Bottling Temperature: 4.0 C Age for: 28.0 days
Storage Temperature: 4.0 C
Notes
Type: All Grain
Date: 1/10/2007
Batch Size: 42.00 L
Brewer: JD
Boil Size: 43.55 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 91.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
7.00 kg Vienna Malt (6.9 EBC) Grain 87.54 %
0.60 kg Munich Malt - 20L (80.0 EBC) Grain 7.50 %
0.40 kg Caramunich Malt (110.3 EBC) Grain 4.95 %
90.00 gm Saaz [3.40 %] (60 min) Hops 16.8 IBU
90.00 gm Spalter [4.00 %] (15 min) Hops 9.8 IBU
1.00 tsp koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager
Beer Profile
Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.93 % Actual Alcohol by Vol: 5.08 %
Bitterness: 26.6 IBU Calories: 500 cal/l
Est Color: 18.1 EBC Color: Color
Mash Profile
Mash Name: My Mash Total Grain Weight: 8.00 kg
Sparge Water: 0.00 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH
My Mash Step Time Name Description Step Temp
90 min Step Add 24.00 L of water at 71.8 C 66.0 C
15 min Mash out Heat to 78.0 C over 15 min 78.0 C
25 min Fly sparge Add 26.24 L of water at 78.0 C 78.0 C
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.7
Pressure/Weight: 96.5 KPA Carbonation Used: -
Keg/Bottling Temperature: 4.0 C Age for: 28.0 days
Storage Temperature: 4.0 C
Notes
- Status
