What are you brewing II ?

[Jye]

Doc, what changes did you make for it to be Oz?

Im just about to pitch the yeast into my house APA.

 

[Doc]

Doc, what changes did you make for it to be Oz?

Im just about to pitch the yeast into my house APA.

I'm using JW Trad Ale and JW CaraMalt.

Beers,
Doc

 

[Jazzafish]

Brewed this one the other day... my first wheat beer.

A Dunkel Wiezen

40% JW Wheat
30% JW Pils
15% Weyermann Dark Wheat
09% Special B
03% Weyermann Carahell
03% Weyermann Caramunich II

Hopped with 14 IBU's of Pacific Hallertauer at 60mins and 0.5g/Litre Pacific Hallertauer @ 5mins

 

[Weizguy]

Brewed this one the other day... my first wheat beer.

A Dunkel Wiezen

40% JW Wheat
30% JW Pils
15% Weyermann Dark Wheat
09% Special B
03% Weyermann Carahell
03% Weyermann Caramunich II

Hopped with 14 IBU's of Pacific Hallertauer at 60mins and 0.5g/Litre Pacific Hallertauer @ 5mins

Looks the goods, Jazza. Do you plan on using yeast in it?


Do you find better efficiency with the JW malts as compared to Weyermann? I think that I do, but I need a bit more data to be sure.

Seth

 

[Steve]

Putting this doofer down tomorrow (was gonna do it today but couldnt be arsed)....

Canberra Homebrewers Club are doing a GREAT BREWING EXPERIMENT. 18 Volunteers (@ $20 each) are going to brew it and present it at the December meeting for a club competition.

Best Bitter

OG 1044
IBU 34

4kg Maris Otter
300gms Crystal

Mash in 11.5 litres (treated with gypsum) at 66 degrees for 90 min
19 litre sparge at 78 degrees (treated with gypsum)
60 min boil with three hop additions

Goldings 4.8% AA

Hop 1 (45gms) @ 60 mins
Hop 2 (20gms) @ 15 mins
Hop 3 (15gms) @ 2 mins

S04 dry yeast

Cheers
Steve

 

[Stuster]

Canberra Homebrewers Club are doing a GREAT BREWING EXPERIMENT. 18 Volunteers (@ $20 each) are going to brew it and present it at the December meeting for a club competition.

So are you all brewing the same thing? Different hops? Different yeasts?

 

[Steve]

So are you all brewing the same thing? Different hops? Different yeasts?

Sorry its not a comp just an experiment. We are all doing the EXACT same recipe to see the differences between 18 brewers brewing practices. It'll be interesting.
Cheers
Steve

 

[Stuster]

Realised it was an experiment, just not sure how you were running it. I'd bet there'll be some pretty big differences in how they come out. Should be interesting.

 

[Jazzafish]

Looks the goods, Jazza. Do you plan on using yeast in it?
Do you find better efficiency with the JW malts as compared to Weyermann? I think that I do, but I need a bit more data to be sure.

Seth

yeast, not important in beer h34r:

just kidding, I took home some slurry from a belgian wit beer I made at work and did the old pitch at 12*C and let rise to 18*C and ferment out. Holding a nice krausen at the moment. May draw off a fermentation sample tonight? Not a traditional dunkel weizen yeast but had a character i liked.

I only used JW wheat as I had it in stock. I am no expert here, and have limited experience... but I think that JW malts are fine for a single step saccharification, sure a protien rest is a good thing but effort verses results suggest it isn't all that important. I feel weyermann rely on a multi step mash plan... seem to be made for it.

the jury is out!

cheers,
Jarrad

 

[eric8]

I doing this one now, just mashing out.
:icon_cheers:

Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.49 L
Estimated OG: 1.075 SG
Estimated Color: 25.5 EBC
Estimated IBU: 48.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 78.57 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 14.29 %
0.50 kg Crystal (Joe White) (141.8 EBC) Grain 7.14 %
60.00 gm Cascade [4.20 %] (60 min) Hops 23.6 IBU
30.00 gm Cascade [4.20 %] (45 min) Hops 10.8 IBU
20.00 gm Cascade [4.20 %] (30 min) Hops 6.0 IBU
20.00 gm Cascade [4.20 %] (20 min) Hops 4.8 IBU
15.00 gm Cascade [4.20 %] (10 min) Hops 2.1 IBU
15.00 gm Cascade [4.20 %] (5 min) Hops 1.2 IBU


Mash Schedule: My Mash
Total Grain Weight: 7.00 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Step Add 0.00 L of water at 66.0 C 66.0 C
20 min Mash out Add 0.00 L of water at 72.0 C 72.0 C

not sure if I should use an s-04 I ahve lying around or 001 or 005????
eric

 

[Ross]

Did my 1st true Roggenbier today. even if it's a little off the style guidelines with the Rye volume.

Roggenbier (German Rye Beer)

Type: All Grain
Date: 16/10/2007
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 89.00

Ingredients
Amount Item Type % or IBU
1.50 kg Munich II (Weyermann) (25.0 EBC) Grain 25.00 %
1.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 25.00 %
1.50 kg Rye Malt (Weyermann) (5.0 EBC) Grain 25.00 %
1.00 kg Wheat Malt Weyermann (3.5 EBC) Grain 16.67 %
0.20 kg Crystal Rye Malt (Bairds) (157.6 EBC) Grain 3.33 %
0.20 kg Melanoiden Malt (Weyermann) (39.4 EBC) Grain 3.33 %
0.10 kg Carafa II (Weyermann) (1150.0 EBC) Grain 1.67 %
10.00 gm Pacific Jade [15.20 %] (60 min) Hops 13.6 IBU
10.00 gm Pacific Jade [15.20 %] (10 min) Hops 4.9 IBU
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (CraftBrewer)
1 Pkgs CraftBrewer Weizen (Fermentis #S-08) Yeast-Wheat

Est Original Gravity: 1.056 SG (Expecting 85% efficiency)
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.0%
Bitterness: 18.5 IBU Calories: 546 cal/l
Est Color: 32.0 EBC


cheers Ross

 

[yardy]

Did my 1st true Roggenbier today. even if it's a little off the style guidelines with the Rye volume.

Roggenbier (German Rye Beer)

Type: All Grain
Date: 16/10/2007
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 89.00

Ingredients
Amount Item Type % or IBU
1.50 kg Munich II (Weyermann) (25.0 EBC) Grain 25.00 %
1.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 25.00 %
1.50 kg Rye Malt (Weyermann) (5.0 EBC) Grain 25.00 %
1.00 kg Wheat Malt Weyermann (3.5 EBC) Grain 16.67 %
0.20 kg Crystal Rye Malt (Bairds) (157.6 EBC) Grain 3.33 %
0.20 kg Melanoiden Malt (Weyermann) (39.4 EBC) Grain 3.33 %
0.10 kg Carafa II (Weyermann) (1150.0 EBC) Grain 1.67 %
10.00 gm Pacific Jade [15.20 %] (60 min) Hops 13.6 IBU
10.00 gm Pacific Jade [15.20 %] (10 min) Hops 4.9 IBU
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (CraftBrewer)
1 Pkgs CraftBrewer Weizen (Fermentis #S-08) Yeast-Wheat

Est Original Gravity: 1.056 SG (Expecting 85% efficiency)
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.0%
Bitterness: 18.5 IBU Calories: 546 cal/l
Est Color: 32.0 EBC


cheers Ross

looks good Ross, i love this beer, hope it turns out as good as mine, imho.
interesting choice the Pacific Jade.

Cheers
Yard

 

[sjc]

Did my 1st true Roggenbier today. even if it's a little off the style guidelines with the Rye volume.

Roggenbier (German Rye Beer)

Type: All Grain
Date: 16/10/2007
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 89.00

Ingredients
Amount Item Type % or IBU
1.50 kg Munich II (Weyermann) (25.0 EBC) Grain 25.00 %
1.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 25.00 %
1.50 kg Rye Malt (Weyermann) (5.0 EBC) Grain 25.00 %
1.00 kg Wheat Malt Weyermann (3.5 EBC) Grain 16.67 %
0.20 kg Crystal Rye Malt (Bairds) (157.6 EBC) Grain 3.33 %
0.20 kg Melanoiden Malt (Weyermann) (39.4 EBC) Grain 3.33 %
0.10 kg Carafa II (Weyermann) (1150.0 EBC) Grain 1.67 %
10.00 gm Pacific Jade [15.20 %] (60 min) Hops 13.6 IBU
10.00 gm Pacific Jade [15.20 %] (10 min) Hops 4.9 IBU
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (CraftBrewer)
1 Pkgs CraftBrewer Weizen (Fermentis #S-08) Yeast-Wheat

Est Original Gravity: 1.056 SG (Expecting 85% efficiency)
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.0%
Bitterness: 18.5 IBU Calories: 546 cal/l
Est Color: 32.0 EBC


cheers Ross

Hi Ross
no stuck sparge then?
Cheers
Stephen.

 

[Ross]

Hi Ross
no stuck sparge then?
Cheers
Stephen.

If I'm honest yes B) - Put a quick hole dug, did the trick

cheers Ross

 

[Screwtop]

If I'm honest yes B) - Put a quick hole dug, did the trick

cheers Ross

Digging a hole in your mash --Tragic :lol:

 

[Screwtop]

Planned for a 5.30am start tomorrow for the Qld Xmas case swap. This is a family favourite.

Newky Brown
Style: Northern English Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.39 L
Estimated OG: 1.049 SG
Estimated Color: 24.7 EBC
Estimated IBU: 25.7 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.30 kg Pale Malt, Ale (Golden Promise) (5.9 EBC)Grain 93.48 %
0.10 kg Carared (39.4 EBC) Grain 2.17 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.17 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 2.17 %
20.00 gm Fuggles [4.50 %] (90 min) (First Wort Hops 11.5 IBU
15.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 8.1 IBU
10.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 3.3 IBU
10.00 gm Styrian Goldings [5.40 %] (15 min) Hops 2.9 IBU
1.00 tsp Cooking Salt (Boil 60.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

 

[Tony]

why did you use the pacific jade ross...... not to get sales going is it

but seriously.... whats it like?

cheers

 

[Ross]

why did you use the pacific jade ross...... not to get sales going is it

but seriously.... whats it like?

cheers

Because it's bloody beautiful mate.... The aroma of this hop is described as bold as it delivers a herbal infusion of fresh citrus and crushed black pepper.. I thought this would suit the Roggenbier perfectly, & as you know, I like to give my beers a little twist B)

Cheers Ross

 

[Ross]

Another double brew day today. 40L of Brewers Gold to top up yesterdays disaster. (The 2nd keg will most likely be my Christmas swap keg beer)
Followed up with a Double Chocolate Porter.
Both beers finished & in the fermenters B)

Double Choc Porter
Robust Porter


Type: All Grain
Date: 16/10/2007
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 35.31 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 80.00

Ingredients
Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (Bairds) (5.3 EBC) Grain 58.39 %
0.80 kg Munich Malt II (Weyermann) (25.0 EBC) Grain 11.68 %
0.60 kg Brown Malt (Bairds) (145.0 EBC) Grain 8.76 %
0.50 kg Caramalt Barret Burston (40.0 EBC) Grain 7.30 %
0.35 kg Amber Malt (Bairds) (85.0 EBC) Grain 5.11 %
0.20 kg Carafa II (Weyermann)(1150.0 EBC) Grain 2.92 %
0.20 kg Chocolate Malt (Bairds) (1300.0 EBC) Grain 2.92 %
0.20 kg Chocolate Malt pale (Bairds) (500.0 EBC) Grain 2.92 %
55.00 gm Williamette [4.60 %] (60 min) Hops 22.0 IBU
25.00 gm Magnum [13.10 %] (60 min) Hops 28.5 IBU
30.00 gm Williamette [4.60 %] (10 min) Hops 4.4 IBU
0.50 kg Dark Chocolate 2 x 250gm Bars (72% cocoa) (Boil 80.0 min) Misc
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Est Original Gravity: 1.062 SG
Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.015
Estimated Alcohol by Vol: 6.3%
Bitterness: 54.9 IBU
Est Color: 78.6 EBC

Single infusion batch sparge Mashed at 65c.

cheers Ross

 

[petesbrew]

Doing an Altbier this weekend, my 2nd partial

2.5Kg Light Munich
1.5kg Morgans Extra Pale Malt
90g Spalt @ 60min
WLP029 German Ale/Kolsch

And a Biere de "what's left in the garage" brew...