What are you brewing II ?

[tangent]

Daz, all i do is stepped mashes. Not using a burner apart from the boil
Boiling water should do the trick for 3 steps. I drain the first runnings, then sparge with a mashout.

 

[Screwtop]

Daz, all i do is stepped mashes. Not using a burner apart from the boil
Boiling water should do the trick for 3 steps. I drain the first runnings, then sparge with a mashout.

Tangent's got it, use a mash out/sparge step, will work for most profiles depending upon the capacity of your tun and mash in liquor to grist ratio. Used to do this before direct heat, now HERMS.

 

[razz]

Right click on the recipe, then export as. Export it as a text file (middle box), copy the text, paste.

Thanks Stuster and Jye. Amended previous post.

 

[roger mellie]

Mark II of the Rogers Clone - bit higher OG than Mark I - Chinook and Cascade this time.



Rogers Clone
Brew Type: All Grain Date: 21/09/2007
Style: American Amber Ale Brewer: Roger Mellie
Batch Size: 21.00 L Assistant Brewer: Tom
Boil Volume: 28.75 L Boil Time: 60 min

Ingredients Amount Item Type % or IBU
3.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 80.5 %
0.30 kg Carared (39.4 EBC) Grain 6.9 %
0.30 kg Wheat Malt, Ger (3.9 EBC) Grain 6.9 %
0.15 kg Dark Crystal (350.0 EBC) Grain 3.4 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.3 %
15.00 gm Chinook [13.00%] (60 min) Hops 24.4 IBU
20.00 gm Chinook [13.00%] (5 min) Hops 6.5 IBU
10.00 gm Chinook [13.00%] (10 min) Hops 5.9 IBU
10.00 gm Cascade [5.50%] (10 min) Hops 2.5 IBU
10.00 gm Cascade [5.50%] (Dry Hop 3 days) Hops -
10.00 gm Chinook [13.00%] (Dry Hop 3 days) Hops -
20.00 gm Cascade [5.50%] (20 min) (Aroma Hop-Steep) Hops -
20.00 gm Chinook [13.00%] (20 min) (Aroma Hop-Steep) Hops -
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.048 SG
Estimated Final Gravity: 1.012 SG
Estimated Color: 30.6 EBC
Bitterness: 39.2 IBU (25.0-45.0 IBU) Alpha Acid Units: 1.2 AAU
Estimated Alcohol by Volume: 4.8 %

Mash Profile Name: My Mash Mash Tun Weight: 2.00 kg
Mash Grain Weight: 4.35 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 0.00 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 13.05 L of water at 76.1 C 70.0 C 60 min
Mash Out Add 5.80 L of water at 99.3 C 78.3 C 20 min
Sparge Add 14.50 L of water at 82.4 C 80.0 C 40 min


Notes
Mash in with 13.0 Litres of 76 DegC water
Mash out with 6 Litres of 98 Deg C water
Sparge with 14.5 Litres of 85 Deg C Water

 

[Guest Lurker]

What, no Fibonacci sequence for the hop addition times too :lol: . 0, 5, 5, 10, 15, 25, 40

I like it.

From now on, I will Fibonacci all my beers, but probably extended to a 65 min bittering addition.

 

[Steve]

This is going down on Sunday under the carport....sticking the TV outside, camping chair, cold beers, making beer and watching Bathurst all day! Im excited :chug:


Nelson's ******* Ale

3.5kg Marris Otter
500gms Wheat Malt
500gms Caramunich II
40gms Choc Malt
30gms Roast Malt

35gms Northern Brewer (6.20% AA) @ 60 mins
15gms Nelson Sauvin (13% AA) @ 30 mins
15gms NS @ 15 mins + Whirlfloc
15gms NS @ 10 mins
20gms NS @ 0 mins

1 x Nottingham Ale yeast

Mashed @ 67 for 60 mins

Cheers
Steve

Edit......this is for the NSW Xmas Swap!

 

[therook]

Having a crack at this tomorrow while watching a replay of the mighty Cats win last week.

Rooks Alt
Brew Type: All Grain Date: 6/10/2007
Style: Dusseldorf Altbier Brewer: Rook
Batch Size: 27.00 L Assistant Brewer: Sammy boy
Boil Volume: 34.94 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %

Ingredients Amount Item Type % or IBU
4.40 kg Munich I (Weyermann) (14.0 EBC) Grain 70.3 %
1.30 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 20.8 %
0.50 kg Melanoidin (Weyermann) (59.1 EBC) Grain 8.0 %
0.06 kg Carafa Special III (Weyermann) (1400.0 EBC) Grain 1.0 %
90.00 gm Spalter [3.30%] (60 min) Hops 27.8 IBU
30.00 gm Spalter [6.60%] (30 min) Hops 14.2 IBU
1.00 tsp Epsom Salt (MgSO4) (Mash 90.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.051 SG (1.046-1.054 SG)
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG)
Estimated Color: 29.0 EBC (25.6-33.5 EBC) Color [Color]
Bitterness: 42.1 IBU (35.0-50.0 IBU) Alpha Acid Units: 2.4 AAU
Estimated Alcohol by Volume: 5.0 % (4.5-5.2 %)


Mash Profile Name: Single Infusion, Light Body, No Mash Out
Mash Grain Weight: 6.26 kg Mash PH: 5.4 PH



Name Description Step Temp Step Time
Mash In Add 16.39 L of water at 71.2 C 65.0 C 90 min


Rook

 

[yardy]

45 % Rye Roggenbier planned for tomorrow B)


just been reading the Rye = Ergot = LSD thread, might up it to 60 % :lol:

Cheers

 

[Duff]

Another single malt, single hop brew tomorrow. First try with Nelson Sauvin, have had the Knappstein Lager and enjoyed it, but not out to clone or replicate it at all Real brewers don't set out to clone commercial beers B)


:lol:


07-45 NS Lager

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 8.00
Anticipated OG: 1.048 Plato: 11.81
Anticipated SRM: 3.1
Anticipated IBU: 33.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 8.00 kg. Weyermann Pilsner Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Nelson Sauvin Pellet 12.70 33.0 60 min.


Yeast
-----

DCL Yeast S-189 SafLager German Lager

 

[warrenlw63]

Another single malt, single hop brew tomorrow. First try with Nelson Sauvin, have had the Knappstein Lager and enjoyed it, but not out to clone or replicate it at all Real brewers don't set out to clone commercial beers B)
:lol:
07-45 NS Lager

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 8.00
Anticipated OG: 1.048 Plato: 11.81
Anticipated SRM: 3.1
Anticipated IBU: 33.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
100.0 8.00 kg. Weyermann Pilsner Germany 1.038 2

Potential represented as SG per pound per gallon.
Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Nelson Sauvin Pellet 12.70 33.0 60 min.
Yeast
-----

DCL Yeast S-189 SafLager German Lager

Was contemplating something similar Duff. I've got a packet of Southern Cross flowers that I've been wondering what do do with.

All the blurbs on this this hop say it can be used in similar applications to Euro Lager hops. We shall see.

Warren -

 

[Steve]

Duff....i made one exactly the same not too long ago. Its in the recipe section. I used Nottingham as I was in a hurry to get some beer in a keg. S189 wouldve been my second choice if I had more time.
Cheers
Steve

 

[goatherder]

Put down a CAP this morning, my first go at the style:

Classic American Pilsner

77% Weyermann Pils
23% Home Brand Cornflakes
Single infusion at 65 to OG 1.053
60 min boil
Southern Cross at 60 min to 28 IBUs
2 plugs of Tettnang at 20min for 4 IBUs
2 plugs of Tettnang at 10min for 2 IBUs
2 plugs of Tettnang at flameout
Chilled to 8 degrees and pitched a 4 litre starter of Wyeast 2001

 

[Jazman]

warren i onced used southern cross in a german pils came 4th in sabsossa missed a place by 1 point

 

[AndrewQLD]

Double brew day today
First off
Mitchells Country Mild
Recipe: Mitchells Country Mild
Brewer: Andrew Clark
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.036 SG
Estimated Color: 29.3 EBC
Estimated IBU: 22.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item
3.00 kg Pale Malt, Ale (Barrett Burston)
0.20 kg Crystal Malt - 60L (Thomas Fawcett)
0.12 kg Chocolate Malt (Joe White) (550.0 EBC)
0.04 kg Roasted Barley (Thomas Fawcett)
40.00 gm Fuggles [5.00 %] (60 min) Hops 22.5 IBU


Mash Schedule: My Mash
Total Grain Weight: 3.36 kg
----------------------------
My Mash
Step Time Name Description Step Temp
40 min Mash in Add 17.89 L of water at 73.1 C 68.0 C
10 min Step Heat to 78.0 C over 20 min 78.0 C

Followed closely by Heffe Weizen
Recipe: Schofferhoffer Weizen Clone
Brewer: Andrew Clark
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.049 SG
Estimated Color: 5.0 EBC
Estimated IBU: 18.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item
2.75 kg Wheat Malt (Barrett Burston) (2.4 EBC)
1.75 kg Pale Malt, Galaxy (Barrett Burston)
45.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 18.5 IBU
1 Pkgs Weizen yeast


Mash Schedule: Hefeweizen mash
Total Grain Weight: 4.50 kg
----------------------------
Hefeweizen mash
Step Time Name Description Step Temp
30 min Ferulic rest Add 20.00 L of water at 44.3 C 42.0 C
30 min Sacch rest Heat to 63.0 C over 10 min 63.0 C
30 min Step Heat to 72.0 C over 10 min 72.0 C

Mild is on the boil and the Hefe is just getting to sacch temp.

Cheers
Andrew

 

[razz]

Put down a CAP this morning, my first go at the style:

Classic American Pilsner

77% Weyermann Pils
23% Home Brand Cornflakes
Single infusion at 65 to OG 1.053
60 min boil
Southern Cross at 60 min to 28 IBUs
2 plugs of Tettnang at 20min for 4 IBUs
2 plugs of Tettnang at 10min for 2 IBUs
2 plugs of Tettnang at flameout
Chilled to 8 degrees and pitched a 4 litre starter of Wyeast 2001

It would be good to find out how that one tastes after a few weeks GH. I made two with flaked rice because I couldn't get flaked maize. A very clean flavour but often wondered what it would be like with maize.

 

[THE DRUNK ARAB]

First brew in a while.
I have had this yeast since early this year so it is time to try it out.

Favourite Lady Pale Belgian
Belgian Pale Ale


Type: All Grain
Date: 9/10/2007
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.3 L Asst Brewer:
Boil Time: 90 min Equipment: Marks Equipment
Brewhouse Efficiency: 72.0


Ingredients

Amount Item Type % or IBU
3.50 kg JWM Export Pilsner (3.9 EBC) Grain 67.3 %
1.00 kg Weyermann Vienna (7.9 EBC) Grain 19.2 %
0.50 kg Weyermann Munich II (23.6 EBC) Grain 9.6 %
0.20 kg Weyermann Melanoidin (70.9 EBC) Grain 3.8 %
42.00 gm Styrian Goldings Plugs [4.60%] (60 min) Hops 23.1 IBU
28.00 gm Styrian Goldings Plugs [4.60%] (15 min) Hops 4.1 IBU
1 Pkgs Schelde Ale (Wyeast Labs) Yeast-Ale



Beer Profile

Est Original Gravity: 1.050 SG
Bitterness: 27.2 IBU
Est Color: 13.0 EBC

C&B
TDA

 

[Jazman]

Plan to brew this small baby

Evil Golden Strong ale

A ProMash Recipe Report

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

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 7.50
Anticipated OG: 1.08228 Plato: 19.842
Anticipated EBC: 7.7
Anticipated IBU: 31.0
Brewhouse Efficiency: 75 %
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

Additional Utilization Used For Plug Hops: 0 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
73.3 5.50 kg. Weyermann Pilsner Germany 317.420 4
16.7 1.25 kg. Cane Sugar Generic 386.000 0
6.7 0.50 kg. JWM Wheat Malt Australia 334.126 4
3.3 0.25 kg. Weyermann Vienna Germany 317.420 7

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Styrian Goldings NZ Pellet 5.70 20.2 60 min.
15.00 g. Nelson Sauvin Pellet 12.70 7.6 20 min.
20.00 g. Saaz B Pellet 7.00 3.3 10 min.


Yeast
-----

WYeast 1762 Belgian Abbey II

 

[Screwtop]

Today:

BeerSmith Recipe Printout
Recipe: Klsch Mk VIII
Style: Klsch
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 31.65 L
Estimated OG: 1.045 SG
Estimated Color: 5.7 EBC
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.25 kg Pilsner Malt (Weyermann) (3.3 EBC) Grain 94.44 %
0.25 kg Wheat Malt (3.5 EBC) Grain 5.56 %
5.00 gm Nelson Sauvin [13.00 %] (60 min) Hops 7.2 IBU
20.00 gm Hallertauer [4.80 %] (60 min) Hops 11.6 IBU
15.00 gm Saaz [4.00 %] (20 min) Hops 4.0 IBU
15.00 gm Select Spalt [4.75 %] (5 min) Hops 1.6 IBU
0.63 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) [StarterYeast-Ale


Mash Schedule:
Total Grain Weight: 4.50 kg
----------------------------
Klsch Mash
Step Time Name Description Step Temp
75 min Mash in - Sacc Rest Add 16.00 L of water at 73.8 C 63.0 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 10 min 77.0 C

 

[warrenlw63]

I have had this yeast since early this year so it is time to try it out.
1 Pkgs Schelde Ale (Wyeast Labs) Yeast-Ale

:icon_chickcheers: :icon_chickcheers:

Warren -

 

[Dave86]

Just put my third AG in to ferment with a windsor starter after NC overnight.

Necessity Best Bitter

4.4kg Maris Otter
300g Wey. Caramunich II
250g Toasted Quick Oats
50g Bairds Choc

mashed @ 66

17g Chinook @ 60 min
1 EKG plug @ 45, 15 & 5

25litres,OG:1.046, 34 IBUs

Is there anything more satisfying than kicking back,doing your hop additions with a beer in hand?

Dave