What are you brewing II ?

[Trough Lolly]

Currently mid-boil on a robust porter....I'm gonna need a steak knife to get through this one! :lol:

Cheers,
TL

 

[bindi]

Currently mid-boil on a robust porter....I'm gonna need a steak knife to get through this one! :lol:

Cheers,
TL

Nah not that thick at 1.065.....You will only need a spoon. :lol:

 

[AndrewQLD]

Yesterday I made 2 Pilsners using Zwickels mash regime.
I thought I would share a couple of things I have learnt:

1) Be happy with your 80% efficiency and don't crush the grains finer to see if you can increase it!
2) Continuous recirculation through a herms is fantastic but not when your grains are crushed almost to flour ( the husk was still pretty much intact).
3) Concrete can be made from flour and hot water.
4) Plastic spoons don't work well mixing concrete.

The end result was 90% efficiency but at the cost of standing for 2 hours continously stirring the mash through it's 4 temperature rises.
At this point brain power :huh: finally kicked and and I crushed another lot of grains for my second mash as I would normally do.
Result, mash finished in 1.5 hours and I didn't need to stir it once throughout all the step increases, 83% efficiency.

Moral to this story is, don't play with something you know works, and works well.

Oh and for those interested here's the recipe.


Recipe: HTFU Pilsner
Brewer: Andrew Clark
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95L
Estimated OG: 1.052 SG
Estimated Color: 9.2 EBC
Estimated IBU: 38.0 IBU
Brewhouse Efficiency: 90.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pilsner Malt, Galaxy (Barrett Burston) 95.74 %
0.20 kg Melanoidin (Weyermann) (70.0 EBC) 4.26 %
25.00 gm Saaz B [8.30 %] (60 min) 21.3 IBU
30.00 gm Hallertauer Mittelfrueh [4.00 %] (40 min) 11.0 IBU
30.00 gm Saaz [3.00 %] (20 min) 5.7 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager


Mash Schedule: Zwickels Pilsner mash
Total Grain Weight: 4.70 kg
----------------------------
Zwickels Pilsner mash
Step Time Name Description Step Temp
20 min Mash In Add 20.00 L of water at 55.9 C 52.0 C
30 min Saach Step Heat to 63.0 C over 20 min 63.0 C
30 min Sacch Step Heat to 72.0 C over 10 min 72.0 C
5 min Mash out Heat to 78.0 C over 10 min 78.0 C

 

[eric8]

I'm about to get started on 100% wheat, doing BIAB. My first one and got some plugs donated to me by Duff, so first time using plugs as well. Can't wait to smell this in the boil.
Eric
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Wit
Brewer:
Asst Brewer:
Style: Weizen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.49 L
Estimated OG: 1.053 SG
Estimated Color: 6.1 EBC
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 100.00 %
45.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min)Hops 18.2 IBU
1 Pkgs Weizen Yeast-Wheat


Mash Schedule: My Mash
Total Grain Weight: 5.00 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min mash In Add 0.00 L of water at 65.0 C 65.0 C

 

[AndrewQLD]

Eric, I wouldn't be using 100% wheat if I were you, Wheat has no husk so you will end up with a slab of concrete unless you put a ton of rice hulls in there when you start to drain the wort. I would go 50% wheat and 50% pilsner or ale malt if you are brewing a Wit.

Are you making a Wit or a Weizen?

Cheers
Andrew

 

[Duff]

Andrew,

Eric is a BIAB'er, it may work out. At worst he may have to punch a few holes through the bed while the bag is suspended.

Cheers.

 

[eric8]

Are you making a Wit or a Weizen?

Cheers
Andrew

Andrew as Duff has said, I do Biab, so no problems with sparging. I will just have to drain the bag well, which I hope won't be a problem. I am making a Weissen, I will change my recipe to say weizen.
eric

 

[eric8]

Just started the boil on my 100% Weizen, managed to squeze out a good couple of litres from the bag as well. Just waiting to add the plugs now .
eric

 

[Doc]

Just completing the boil on the house Kolsch. Smells great and will be ready for Mrs Doc's Xmas party. A beer for the masses.

Doc

 

[bonj]

I'm about 20 minutes into the boil for my Xmas case swap beer. Tony's Bright Ale.... a house favourite.

 

[Jye]

Just mash in a Wheat Wine and will mash in the Berliner before souring it over night and boiling in the morning.

Wheat Wine
Brew Type: All Grain Date: 28/10/2007
Style: American Barleywine Brewer: Jye
Batch Size: 16.00 L Assistant Brewer:
Boil Volume: 23.00 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brew Hous
Actual Efficiency: 0.0
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
4.25 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 70.2 %
1.20 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 19.8 %
30.00 gm Simcoe [12.00%] (60 min) Hops 43.5 IBU
25.00 gm Amarillo Gold [10.30%] (20 min) Hops 18.8 IBU
30.00 gm Amarillo Gold [10.30%] (5 min) Hops 7.4 IBU
0.60 kg Cane (Beet) Sugar (0.0 SRM) Sugar 9.9 %
1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.100 SG (1.080-1.125 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.023 SG (1.020-1.035 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 4.6 SRM (10.0-22.0 SRM) Color [Color]
Bitterness: 69.7 IBU (50.0-100.0 IBU) Alpha Acid Units: 5.2 AAU
Estimated Alcohol by Volume: 10.1 % (8.0-13.0 %) Actual Alcohol by Volume: 0.0 %
Actual Calories: -4 cal/l

Name Description Step Temp Step Time
Protein Rest Add 9.26 L of water at 61.7 C 55.0 C 20 min
Saccrification Add 7.08 L of water at 81.0 C 65.0 C 60 min


Berliner Weiss
Brew Type: All Grain Date: 28/10/2007
Style: Berliner Weiss Brewer: Jye
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 25.00 L Boil Time: 30 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brew Hous
Actual Efficiency: 0.0
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
1.75 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 60.3 %
1.15 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 39.7 %
10.00 gm Mt. Hood [6.00%] (15 min) Hops 3.6 IBU
1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.032 SG (1.028-1.032 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.008 SG (1.004-1.006 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 2.8 SRM (2.0-3.0 SRM) Color [Color]
Bitterness: 3.6 IBU (3.0-8.0 IBU) Alpha Acid Units: 0.3 AAU
Estimated Alcohol by Volume: 3.1 % (2.8-3.6 %) Actual Alcohol by Volume: 0.0 %
Actual Calories: -4 cal/l

Name Description Step Temp Step Time
Mash In Add 8.70 L of water at 70.1 C 65.0 C 120 min

 

[roger mellie]

I am determined to get this one right.

Mark I - went down the drain -
Mark II - Too bitter - too much chocoloate malt - very coffee nose, too much Chinook - nice but way off.

Here is Mark III - will post the results

I know the ABV is > the 3.8 that the 'real' Rogers is - but thats not the part I am trying tp replicate.

Cheers

RM

Rogers Clone III

Brew Type: All Grain Date: 24/10/2007
Style: American Amber Ale Brewer: Roger Mellie
Batch Size: 23.00 L Assistant Brewer: Tom
Boil Volume: 31.25 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Keg Kettle

Ingredients Amount Item Type % or IBU
3.50 kg Pale Malt, Golden Promise (Thomas Fawcett) (5.9 EBC) Grain 68.6 %
1.00 kg Amber Malt (Joe White) (45.3 EBC) Grain 19.6 %
0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.9 %
0.25 kg Wheat, Torrified (3.3 EBC) Grain 4.9 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 1.0 %
20.00 gm Centennial [10.00%] (60 min) Hops 22.3 IBU
20.00 gm Nelson Sauvin [7.50%] (15 min) Hops 7.5 IBU
20.00 gm Nelson Sauvin [7.50%] (20 min) (Aroma Hop-Steep) Hops -
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.052 SG (1.045-1.060 SG) Measured Original Gravity: 1.052 SG
Estimated Color: 24.3 EBC (19.7-33.5 EBC) Color [Color]
Bitterness: 29.7 IBU (25.0-45.0 IBU) Alpha Acid Units: 2.0 AAU
Estimated Alcohol by Volume: 5.1 % (4.5-6.0 %)


Mash Profile Name: My Mash Mash Tun Weight: 2.00 kg
Mash Grain Weight: 5.10 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C


Notes
Mash in with 14 Litres of 76 DegC water
Mash out with 7 Litres of 98 Deg C water
Sparge with 15 Litres of 85 Deg C Water

Mashed at 66 DegC

 

[bindi]

Just ran this into the kettle. Called "Stairway To Kevin"

25.2L per boil, should have 22L of 1.062 or there abouts.



5.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 90.09 %
0.20 kg Carahell (Weyermann) (13.0 SRM) Grain 3.60 %
0.20 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 3.60 %
30.00 gm Cascade [6.40 %] (60 min) (First Wort Hop) Hops 21.2 IBU
10.00 gm Simcoe [12.00 %] (60 min) (First Wort Hop) Hops 13.2 IBU
15.00 gm Liberty [3.60 %] (15 min) Hops 2.7 IBU
30.00 gm Simcoe [12.00 %] (15 min) Hops 17.9 IBU
20.00 gm Cascade [6.40 %] (5 min) Hops 2.6 IBU
20.00 gm Liberty [3.60 %] (5 min) Hops 1.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.15 kg Sugar, Raw (3.0 SRM) Sugar 2.70 %

I will feed it to:
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast

Edit: Add name.

 

[oldbugman]

Stairway to Kevin???
shouldn't you just copy someone elses recipe

 

[bindi]

Stairway to Kevin???
shouldn't you just copy someone elses recipe

I know Just wanted to throw out some "bait" and see who would bite with that name. :lol:

 

[randyrob]

I am determined to get this one right.

Mark I - went down the drain -
Mark II - Too bitter - too much chocoloate malt - very coffee nose, too much Chinook - nice but way off.

Here is Mark III - will post the results

I know the ABV is > the 3.8 that the 'real' Rogers is - but thats not the part I am trying tp replicate.

Cheers

RM

Rogers Clone III

Brew Type: All Grain Date: 24/10/2007
Style: American Amber Ale Brewer: Roger Mellie
Batch Size: 23.00 L Assistant Brewer: Tom
Boil Volume: 31.25 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Keg Kettle

Ingredients Amount Item Type % or IBU
3.50 kg Pale Malt, Golden Promise (Thomas Fawcett) (5.9 EBC) Grain 68.6 %
1.00 kg Amber Malt (Joe White) (45.3 EBC) Grain 19.6 %
0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.9 %
0.25 kg Wheat, Torrified (3.3 EBC) Grain 4.9 %
0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 1.0 %
20.00 gm Centennial [10.00%] (60 min) Hops 22.3 IBU
20.00 gm Nelson Sauvin [7.50%] (15 min) Hops 7.5 IBU
20.00 gm Nelson Sauvin [7.50%] (20 min) (Aroma Hop-Steep) Hops -
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.052 SG (1.045-1.060 SG) Measured Original Gravity: 1.052 SG
Estimated Color: 24.3 EBC (19.7-33.5 EBC) Color [Color]
Bitterness: 29.7 IBU (25.0-45.0 IBU) Alpha Acid Units: 2.0 AAU
Estimated Alcohol by Volume: 5.1 % (4.5-6.0 %)
Mash Profile Name: My Mash Mash Tun Weight: 2.00 kg
Mash Grain Weight: 5.10 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C


Notes
Mash in with 14 Litres of 76 DegC water
Mash out with 7 Litres of 98 Deg C water
Sparge with 15 Litres of 85 Deg C Water

Mashed at 66 DegC

WOW nearly 20% Amber, that sure sounds like alot?

i would half the Amber and add crystal in there as well to balance it up?

all thye best Roger, i really hope this one works out for you!

Rob.

 

[razz]

Doing this pils first thing tomorrow morning.

Nelson Lager
German Pilsner (Pils)


Type: All Grain
Date: 31/10/2007
Batch Size: 42.00 L
Brewer: JD
Boil Size: 42.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 82.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 100.00 %
30.00 gm Nelson Sauvin [12.60 %] (60 min) Hops 21.0 IBU
60.00 gm Nelson Sauvin [12.60 %] (5 min) Hops 8.4 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: 1.049 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.65 % Actual Alcohol by Vol: 5.34 %
Bitterness: 29.3 IBU Calories: 497 cal/l
Est Color: 6.5 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 8.00 kg
Sparge Water: 26.01 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 69.6 C 64.0 C
15 min Mash out Heat to 78.0 C over 15 min 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

 

[NickB]

Got a CAP planned for the morning:

3.5kg BB Galaxy
0.5kg Weyermann Wheat
1.0kg Jasmin Rice (boiled)
0.1kg Melanoidan

Mashed at 64C

20g of Southern Cross @ 60 mins

My first attempt at the style, and will probably ferment with Wyeast 2112 as I don't have a fridge to ferment it, but can keep it under 18C...

Cheers!

 

[bindi]

Got a CAP planned for the morning:

3.5kg BB Galaxy
0.5kg Weyermann Wheat
1.0kg Jasmin Rice (boiled)
0.1kg Melanoidan

Mashed at 64C

20g of Southern Cross @ 60 mins

My first attempt at the style, and will probably ferment with Wyeast 2112 as I don't have a fridge to ferment it, but can keep it under 18C...

Cheers!

OK, what's a CAP or is just me that does not know?

 

[razz]

OK, what's a CAP or is just me that does not know?

Classic American Pils