What are you brewing II ?

[oldbugman]

Toying with the idea of a ESB for the weekend.



Blind Courier ESB

A ProMash Recipe Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.00
Anticipated OG: 1.051 Plato: 12.70
Anticipated SRM: 11.2
Anticipated IBU: 44.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.0 4.70 kg. Pale Malt(2-row) Great Britain 1.038 3
0.7 0.035 kg. Roasted Barley Great Britain 1.029 575
3.0 0.15 kg. Crystal 75L Great Britian 1.034 75
2.3 0.115 kg. Crystal 55L Great Britian 1.034 55

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Challenger Pellet 8.30 23.6 60 min.
20.00 g. Challenger Pellet 8.30 7.9 20 min.
20.00 g. Fuggle Pellet 5.70 5.5 20 min.
20.00 g. Challenger Pellet 8.30 4.7 10 min.
20.00 g. Fuggle Pellet 5.70 3.2 10 min.


Yeast
-----

S04 - Craftbrewer

 

[big d]

Sorry about the late delay Brendanos.
Recipe is as follows and is converted from a usa recipe.Not sure which yeast i will use yet as i havent got my hands on the pacman yeast.

3.63 kg pale
.570 g choc
.450 g roast barley
.340 g crystal
.300 g flaked oats

75 g cascade @ 60 min
28 g cascade @ 10 min

wyeast 2220 rogue pacman yeast

Cheers
Big D

 

[big d]

Forgot to add that you may want to alter your grain amounts to the original posters recipe percentages.The recipe i posted is as with % at 68.6 pale 10.7 choc 8.6 roast barley 6.4 crystal and 5.7 rolled oats.You will have to muck around with your grain amounts depending on what you have to suit.

Cheers
Big D

 

[brendanos]

Thanks alot Sam (your cloning the Shakespeare was what made me check it out in the first place!) and Big D for your help, I think I've found something to pitch onto a 1318 cake. All the yanks recommend Chico (1056) if you can't get pacman... as they would. By style it's a sweet, or english stout, so I'm happy to use an english strain.

Big D - I get my grists weighed/crushed fresh from the LHBS, not the cheapest way, I know, but at least I've got flexibility.

 

[NRB]

I completely screwed up an IPA last night, CJ's Broken House IPA (which I've tried personally )... it's the last time I try to get the last fumes out of a gas bottle whilst endeavouring to get excessive boiloff.

Recipe was a variation as I couldn't get Belgian Pale malt, so I substituted Golden Promise for a laugh.
21L batch
2.2kg Bairds Maris Otter
2.3kg Bairds Golden Promise
0.4kg Weyermann CaraPils
0.2kg Crystal 65L (CaraVienna)
0.2kg Crystal 55L (English)

14g Cascade 60mins
20g Northern Brewer 60mins
50g Centennial 20mins
60g Centennial flameout

Target OG 1.062 and approx 62IBU

Somehow I managed to have too much preboil volume (4L) so needed to increase boil intensity but with gas running low wasn't able to achieve it. Ended up with OG 1.050 This is going to be one hoppy beer.

I also decided to try using my CFWC in a similar arrangement to Jamil's whirlpool chiller but it couldn't bring the temp down fast enough for my liking so I ran it as it was intended into my fermenter. Unfortunately the whirlpooling action stirred up a shitload of hop debris and break, so I left the fermenter to stand overnight, transferred to another fermenter and pitched a slurry of British Ale II from a recent APA. With all the farting around, I didn't end up finishing until after 3am

I'm never going to risk a low gas bottle on a boil again, it can be reserved for HLT duties only.

For those who don't buy BYO (and I'm probably the only one here), could someone post the receipe? The website only has American IPA's listed ATM.

Sure Duff, here she is:
19L batch
6.4kg MO
0.28kg Crystal 40
16.1 AAU Northern Brewer 90mins (65g @7%AA)
28g EKG 10mins
28g EKG flameout
28g EKG dry

WLP023 (Burton Ale)

67-68C mash for 60-90 mins.
90 min boil with bittering hops added after the first foamy head subsides
pitch at 21C

Enjoy! :super: [edit=spelling]

 

[Duff]

Sure Duff, here she is:
19L batch
6.4kg MO
0.28kg Crystal 40
16.1 AAU Northern Brewer 90mins (65g @7%AA)
28g EKG 10
28g EKG flameout
28g EKG dry

WLP023 (Burton Ale)

67-68C mash for 60-90 mins.
90 min boil with bittering hops added after the first foamy head subsides
pitch at 21C

Enjoy! :super:

Cheers NRB :beerbang:

 

[johnno]

Am desperately trying to brew the following today. In amongst doing a stack of other things.

Grain is crushed water is heated. Will mash in and start heating sparge water. Need to go out soon.

Will boil when I get back.


Amount Item Type % or IBU
0.05 kg Rice Hulls (0.0 EBC) Adjunct 0.8 %
3.70 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 61.2 %
2.30 kg Powells Pilsner (Powells Malts) (3.0 EBC) Grain 38.0 %
56.00 gm Hallertauer [4.20%] (60 min) Hops 21.7 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 1100 ml] Yeast-Wheat



cheers
johnno

 

[hughman666]

johnno i hear ya! i put down the following while doing a pile of chores - extended my mash time out to 80 mins so that i could get stuff done:

5kg jw pils
500g carapils
28g hallertau (whole flowers) @ 60 min
28g hallertau (whole flowers) @ 20 min
28g b saaz (whole flowers) @ 10 mins

mashed at 65c for 80 mins (doing chores)

wlp800 yeast

chilling down at the moment (laundry sink) and should have the yeast pitched from starter later this arvo.

 

[hockadays]

Mika , Dont know it's another first... :blink:

 

[mika]

Cool, oh well, let us know how it goes.

 

[johnno]

Got the wheat in the cube and am just about to crush the grain for this American brown. Will brew this tomorrow.

Wanted to do a porter but realised I had no english hops . Oh well there is always next time.

I also had no amber malt so I toasted some of my own.



American Brown Ale

Type: All Grain
Date: 21/04/2007
Batch Size: 27.00 L
Brewer:
Boil Size: 34.30 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 79.1 %
0.50 kg Amber Malt (Joe White) (45.3 EBC) Grain 7.2 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 7.2 %
0.25 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.6 %
0.15 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.2 %
0.05 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 0.7 %
28.00 gm Pride of Ringwood [8.00%] (60 min) Hops 19.6 IBU
28.00 gm Cascade [5.50%] (30 min) Hops 10.3 IBU
28.00 gm Cascade [5.50%] (15 min) Hops 6.7 IBU
28.00 gm Cascade [5.50%] (0 min) Hops -
1 Pkgs Northwest Ale (Wyeast Labs #1332) [Starter 1200 ml] Yeast-Ale


cheers
johnno

 

[brendanos]

Rogue Shakespeare-esque Stout

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, 8.2%AA)
20min 30g NZ Cascade
5min 20g NZ Cascade

Wyeast 1318
Mash 66C 90mins

I get pretty low utilisation of hops, hence the big numbers, from experience 70IBU's calculated will taste more like 50IBU's, maybe less now that I'm using a sock.

Not sure whether to file it under sweet or oatmeal... or both.

 

[hughyg]

My 1st attempt of a Belgian Pale Pale

Recipe Specifications
--------------------------
Batch Size: 22.00 L

Estimated OG: 1.053 SG
Estimated Color: 26.8 EBC
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------

1.75 kg HughBaird_Maris Otter Ale Malt (5.0 EBC) 31.8 %
1.75 kg Weyermann Pilsner Malt (3.0 EBC) 31.8 %
1.00 kg Weyermann_Munich Malt Type 2 (20.0 EBC) 18.2 %
0.45 kg JWM_CaraMalt (aka Caramunich) (60.0 EBC) 8.2 %
0.05 kg HughBaird_Chocolate Malt (1000.0 EBC) 0.9 %

0.20 kg Brown Sugar, Light (15.8 EBC) 3.6 %
0.20 kg Candi Sugar, Clear (1.0 EBC) 3.6 %
0.10 kg Molasses (157.6 EBC) 1.8 %

45.00 gm Saaz [4.00%] (60 min) 19.7 IBU
7.00 gm Williamette [5.50%] (15 min) 2.1 IBU
7.00 gm Hallertauer Hersbrucker [4.00%] (2 min) 0.3 IBU


1 Pkgs Chimay Blue bottle culture in primary
1 Pkgs Belgian Ale (Wyeast Labs #1214) in secondary

 

[big d]

We may have to compare notes or swap a bottle or two with the Shakespeare clone Brendanos.Will be very interested how yours goes.All going well i will brew this tomorrow after a few hiccups today.Can only use a 1056 at this stage.

Cheers
Big D

 

[THE DRUNK ARAB]

My 1st attempt of a Belgian Pale Pale

Recipe Specifications
--------------------------
Batch Size: 22.00 L

Estimated OG: 1.053 SG
Estimated Color: 26.8 EBC
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------

1.75 kg HughBaird_Maris Otter Ale Malt (5.0 EBC) 31.8 %
1.75 kg Weyermann Pilsner Malt (3.0 EBC) 31.8 %
1.00 kg Weyermann_Munich Malt Type 2 (20.0 EBC) 18.2 %
0.45 kg JWM_CaraMalt (aka Caramunich) (60.0 EBC) 8.2 %
0.05 kg HughBaird_Chocolate Malt (1000.0 EBC) 0.9 %

0.20 kg Brown Sugar, Light (15.8 EBC) 3.6 %
0.20 kg Candi Sugar, Clear (1.0 EBC) 3.6 %
0.10 kg Molasses (157.6 EBC) 1.8 %

45.00 gm Saaz [4.00%] (60 min) 19.7 IBU
7.00 gm Williamette [5.50%] (15 min) 2.1 IBU
7.00 gm Hallertauer Hersbrucker [4.00%] (2 min) 0.3 IBU


1 Pkgs Chimay Blue bottle culture in primary
1 Pkgs Belgian Ale (Wyeast Labs #1214) in secondary

That looks like a nice grain and hop bill hughyg.
Would like to hear your feedback on how the adjuncts
go in a Belgian Pale. I brewed a Belgian Pale once and added
almost 10% sugar. Combined with the Wyeast 1388 it turned
out bone dry, I still have 3/4 of a keg left and that is now
16 months old

Let us know how yours goes! :beer:

C&B
TDA

 

[THE DRUNK ARAB]

This has been brewed this arvo, one for the other half <_<

66 Degrees **** Stout
Stout

Type: All Grain
Date: 22/04/2007
Batch Size: 23.00 L
Brewhouse Efficiency: 70.0

Ingredients

4.60 kg BB Galaxy Pale Malt (3.0 EBC) Grain 85.3 %
0.29 kg Roast Malt (1200.0 EBC) Grain 5.4 %
0.29 kg TF Pale Chocolate Malt (500.4 EBC) Grain 5.4 %
0.14 kg TF Amber Malt (100.5 EBC) Grain 2.7 %
0.07 kg Barley, Flaked (3.3 EBC) Grain 1.3 %
10.00 gm Magnum [13.90%] (60 min) Hops 18.1 IBU
8.00 gm Target [10.00%] (60 min) Hops 10.4 IBU
10.00 gm Challenger [6.40%] (60 min) Hops 8.3 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

Beer Profile

Est Original Gravity: 1.051 SG
Bitterness: 36.8 IBU
Est Color: 67.3 EBC

C&B
TDA

 

[big d]

I guess by the name of the beer your not very happy with it TDA however the other half loves stretching the keg of it out way tooo long.

Cheers
Big D

 

[THE DRUNK ARAB]

I guess by the name of the beer your not very happy with it TDA however the other half loves stretching the keg of it out way tooo long.

Cheers
Big D

Hey big d, the name doesn't imply that at all mate but I like your way of thinking :lol: !

My young son shat on the floor whilst i was trying to mash-in so I was called into action! h34r:
And it was mashed at 66C and I'm not talking about the turd!!

C&B
TDA

*EDIT-added mash temp*

 

[big d]

10/10 there TDA.Im always thinking of names for my brews so may have to get some inspiration from your thinking.

Cheers
Big D

 

[brendanos]

We may have to compare notes or swap a bottle or two with the Shakespeare clone Brendanos.Will be very interested how yours goes.All going well i will brew this tomorrow after a few hiccups today.Can only use a 1056 at this stage.

Cheers
Big D

Definately, D. I'll have it bottled by BBD @ Kooks, though i can almost say for sure it won't yet be carbonated. They look like they'll be quite different beers, it'll be an interesting comparison. We might have to send a bottle each to Sam in Canada to see how we measure up! Have you tried the Rogue, or just heard of it's grandeur (as I have)?