What are you brewing II ?

[Steve]

Prolly doing a simple Aussie ale type of thing this weekend.

5kg BB Ale
a smidging of crystal and an even smaller smidging of roasted malt

Cluster for bittering
POR home grown flowers @30, 15 and 2 mins

Nottingham ale dry yeast.

Cheers
Steve

 

[Duff]

Going to try a mild. Will mash high around 67/68C.

Cheers.

----------

07-46 Mild I

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 6.50
Anticipated OG: 1.039 Plato: 9.66
Anticipated SRM: 6.0
Anticipated IBU: 26.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
92.3 6.00 kg. JWM Traditional Ale Malt Australia 1.038 3
3.8 0.25 kg. JWM Wheat Malt Australia 1.040 2
3.8 0.25 kg. Weyermann Caramunich II Germany 1.035 63

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Goldings - E.K. Plug 4.75 26.3 60 min.


Yeast
-----

Lallemand Windsor

 

[NickB]

Hopefully brewing a Stout tomorrow, and using up some old grain.

Clear Out Stout

3.5kg BB Ale
0.5kg Flaked Barley
0.27kg Roast Barley
0.27kg Black Patent
0.05kg Chocolate

A handful of Newport in at 60 mins (coz it's getting old and I don't know what else to use it for!) and either ferment with S-04, Nottingham, or Wyeast 1028 (I no-chill so I have some time to think about it!)

And to top off the day, will be using my new Keg-Style Mash Tun in anger for the first time, meaning it could be a disaster all round! Fingers crossed!!!

Cheers

 

[bindi]

A simple beer this time.Yanky hops and a Pommie yeast.
Shed Rat Ale.
Amount Item Type % or IBU
2.50 kg Pale Malt UK Grain 40.19 %
2.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 40.19 %
0.50 kg Melanoiden Malt (20.0 SRM) Grain 8.04 %
0.35 kg Corn, Flaked (1.3 SRM) Grain 5.63 %
55.00 gm Cascade [5.50 %] (60 min) (First Wort Hop) Hops 30.2 IBU
10.00 gm Simcoe [12.00 %] (60 min) (First Wort Hop) Hops 12.0 IBU
10.00 gm Cascade [5.50 %] (15 min) Hops 2.5 IBU
20.00 gm Simcoe [12.00 %] (15 min) Hops 10.8 IBU
20.00 gm Cascade [5.50 %] (10 min) Hops 3.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.37 kg Dememera Sugar (2.0 SRM) Sugar 5.95 %
1.5L starter British Ale II (Wyeast Labs #1335) Yeast-Ale


Beer Profile

Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.34 % Actual Alcohol by Vol: 6.01 %
Bitterness: 59.0 IBU Calories: 613 cal/l
Est Color: 6.3 SRM Color

 

[Duff]

A simple beer this time.Yanky hops and a Pommie yeast.
Shed Rat Ale.
Amount Item Type % or IBU
2.50 kg Pale Malt UK Grain 40.19 %
2.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 40.19 %
0.50 kg Melanoiden Malt (20.0 SRM) Grain 8.04 %
0.35 kg Corn, Flaked (1.3 SRM) Grain 5.63 %
55.00 gm Cascade [5.50 %] (60 min) (First Wort Hop) Hops 30.2 IBU
10.00 gm Simcoe [12.00 %] (60 min) (First Wort Hop) Hops 12.0 IBU
10.00 gm Cascade [5.50 %] (15 min) Hops 2.5 IBU
20.00 gm Simcoe [12.00 %] (15 min) Hops 10.8 IBU
20.00 gm Cascade [5.50 %] (10 min) Hops 3.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.37 kg Dememera Sugar (2.0 SRM) Sugar 5.95 %
1.5L starter British Ale II (Wyeast Labs #1335) Yeast-Ale


Beer Profile

Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.34 % Actual Alcohol by Vol: 6.01 %
Bitterness: 59.0 IBU Calories: 613 cal/l
Est Color: 6.3 SRM Color

G'day Bindi,

You seem to adhere to Denny Conn's philosophy that 'Life begins at 60.....1.060 that is"

:lol:

Cheers.

 

[bindi]

G'day Bindi,

You seem to adhere to Denny Conn's philosophy that 'Life begins at 60.....1.060 that is"

:lol:

Cheers.

In a couple of years the 60 thing will be complete.

 

[warrenlw63]

Clear skies ahead and hopefully a window of opportunity to crank out a Weibier.

Warren -

Earwig Weizen II

A ProMash Recipe Report

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

15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 4 Max Clr: 20 Color in EBC

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 11.05
Anticipated OG: 1.052 Plato: 12.76
Anticipated EBC: 14.5
Anticipated IBU: 14.2
Brewhouse Efficiency: 74 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 58.82 L
Pre-Boil Gravity: 1.044 SG 10.92 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
-----------------------------------------------------------------------------
0.5 0.05 kg. Weyermann Caraaroma Germany 1.034 470
27.1 3.00 kg. Weyermann Wheat Dark Germany 1.039 19
45.2 5.00 kg. BB Pale Malt Australia 1.037 3
27.1 3.00 kg. Weyermann Pale Wheat Germany 1.038 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Tettnanger Tettnang Pellet 4.10 13.4 60 min.
15.00 g. Tettnanger Tettnang Pellet 4.10 0.8 10 min.


Yeast
-----

DCL Yeast WB-06 Weizen


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

Profile: Munich
Profile known for:

Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm

pH: 8.33


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

Mash Name: Weizen Mash

Total Grain kg: 11.05
Total Water Qts: 17.48 - Before Additional Infusions
Total Water L: 16.54 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Ferulic 5 20 42 42 Infuse 49 16.54 1.50
Sacc 5 45 66 66 Infuse 95 17.16 3.05
mashout 5 15 78 78 Decoc 99 15.09 3.13 (Decoc Thickness)


Total Water Qts: 35.61 - After Additional Infusions
Total Water L: 33.70 - After Additional Infusions
Total Mash Volume L: 41.08 - After Additional Infusions

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

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

 

[therook]

About time you brewed Warren.

Rook

 

[warrenlw63]

Yes Rook... Checked the fridge and those kegs are feelin' a bit light. ^_^

Warren -

 

[bindi]

A simple beer this time.Yanky hops and a Pommie yeast.
Shed Rat Ale.
Amount Item Type % or IBU
2.50 kg Pale Malt UK Grain 40.19 %
2.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 40.19 %
0.50 kg Melanoiden Malt (20.0 SRM) Grain 8.04 %
0.35 kg Corn, Flaked (1.3 SRM) Grain 5.63 %
55.00 gm Cascade [5.50 %] (60 min) (First Wort Hop) Hops 30.2 IBU
10.00 gm Simcoe [12.00 %] (60 min) (First Wort Hop) Hops 12.0 IBU
10.00 gm Cascade [5.50 %] (15 min) Hops 2.5 IBU
20.00 gm Simcoe [12.00 %] (15 min) Hops 10.8 IBU
20.00 gm Cascade [5.50 %] (10 min) Hops 3.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.37 kg Dememera Sugar (2.0 SRM) Sugar 5.95 %
1.5L starter British Ale II (Wyeast Labs #1335) Yeast-Ale


Beer Profile

Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.34 % Actual Alcohol by Vol: 6.01 %
Bitterness: 59.0 IBU Calories: 613 cal/l
Est Color: 6.3 SRM Color

Oh dear edit: Wrong yeast, did not have my specs on when I made up the starter It's Wyeast 1338 NOT 1335 and it's going like a steam train and smells great, so it's all good.

 

[Ducatiboy stu]

Doing my Red Ale for the Qld Swap meet this weekend

 

[tangent]

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

Actually, I read the average is 25% malted rye. It's just homebrewers who push the envelope

 

[yardy]

Actually, I read the average is 25% malted rye. It's just homebrewers who push the envelope

where did you find that tangent ?

i read a bit about this before i brewed it and didn't come across any figures that low.

Cheers
Yard

 

[yardy]

did my rye ipa again today but changed a couple of things

grain bill still the same @
35% Rye
30% Pale
30% Marris Otter
5% Wheat
300ml Macadamia Honey

FWH Columbus 13.7% 20gm 60 min
Boil Mt Hood 4.2% 15gm 40 min
Boil Mt Hood 4.2% 15gm 10 min

changes are the honey, altered the hops a bit and mashed @ 64*C instead of 68*C.

Cheers
Yard

 

[Tony]

http://www.germanbeerinstitute.com/Roggenbier.html

I enjoyed mine with 40% rye but will have a go at something simple and less "viscous" like this in future. It was full bodied but had a dry light mouth feel. I liked it and all that tried it aggreed. even judges.

cheers

here is a quote:


Definition:
Roggenbier is a medieval ale usually made from a grain bill of about half barley malt and equal portions of wheat and rye malts. Today, a Roggenbier may be either an ale or a lager. Modern renditions of the brew have about 5 to 5.5% alcohol by volume. Rye ales are mildly hopped, which allows the grain flavors to be dominant. Filtration appears to be optional in a rye ale and many, such as the Paulaner (depicted right) are "naturtrb," meaning naturally turbid. A yeast-turbid Roggenbier is more authentic, considering that the style had been around long before beer filtration was invented in 1878.

Being ancient brews, Roggenbiers can have a faint whiff of earthiness in the nose that is reminiscent of rye bread. The up-front sensation is one of mild fruitiness. There is a slight to extreme yeastiness and breadiness in the middle, and an almost smoky, spicy, faintly sour and very dry finishclearly the effects of the rye malt. Effervescence ranges from medium to spritzy like a Hefeweizen. The body is substantial, almost reminiscent of a Bockbier. The brew has a pleasant, rich, off-white head when poured.

For the most part, Roggenbiers are tart, refeshing summer quaffing beers, a nice alternative to a Hefeweizen. They go extremely well with a succulent slice of barbequed roast pork.

 

[yardy]

Hi Tony,

yeah i had read that but read elsewhere of much higher %ages, will find it in my bookmarks.

just blew the keg today of my 45% Roggenbier, a sad day indeed

Cheers
Yard

 

[Tony]

yeah i origionally made mine from the BJCP guidelines that sait up to 50% or something like that.

I was origionally going to go for 60% rye but was scared off by the "imposible to mash" storries so cut it to 40%.

glad i did..... took a while to spearg after a double decoction soffened everything up but i got there after about 4 hrs.

was worth it.

cheers

 

[yardy]

yeah i origionally made mine from the BJCP guidelines that sait up to 50% or something like that.

I was origionally going to go for 60% rye but was scared off by the "imposible to mash" storries so cut it to 40%.

glad i did..... took a while to spearg after a double decoction soffened everything up but i got there after about 4 hrs.

was worth it.

cheers

i had one stuck sparge after a single @ 68*C, blew back up the hose and all was good but blooooooooooooody sloooooooooooooooooooooooooooooooow.

you said it though, well worth it.
i'm thinking of cutting mine back to 40%, back off on the carafa II and having a it as the house special :icon_drunk:

Cheers

 

[Tony]

this is what i did

Roggenbier

A ProMash Recipe Report

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

Batch Size (L): 46.00 Wort Size (L): 46.00
Total Grain (kg): 12.40
Anticipated OG: 1.053 Plato: 13.07
Anticipated EBC: 31.2
Anticipated IBU: 18.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
40.3 5.00 kg. TF Pale Rye Malt UK 1.034 8
24.2 3.00 kg. JWM Traditional Ale Malt Australia 1.038 7
12.9 1.60 kg. Rice Gulls Australia 1.000 0
16.1 2.00 kg. Weyermann Munich I Germany 1.038 15
4.8 0.60 kg. Weyermann Caramunich I Germany 1.036 100
1.6 0.20 kg. Weyermann Carafa Special I Germany 1.036 950

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Tettnanger Tettnang Pellet 4.20 10.1 60 min.
45.00 g. Hallertauer Tradition Pellet 4.20 5.6 15 min.
45.00 g. Hallertauer Tradition Pellet 4.20 2.3 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.10 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 3068 Weihenstephan Weizen




I cracked the rye on its own and it wqas a very course crack so i ran it through again......... made it very fine.

Well didnt that make it interesting.

I ended up getting about 86% efficiency for 1.063 which threw out the ballance a bit. It was a bit sweet which judges picked up on. It got a 2ns in te wheat slass at NSW state comp.

bloody hell it was a nice beer though.

cheers

 

[Brewer_010]

very simple brew tonite, a ND Brewing FWK hefeweizen, with 10g d-saaz dry hopped and WB-06 (with a blow off tube just in case). Will pop another 10g into it at around day 4 for a little extra aroma.

No time to brew atm so its FWK all the way....mind you they are easy - 40 minutes & it's all done.

What would life be like without FWK I wonder?