What are you brewing II ?

[Pumpy]

Made with 3 malts and German Spalt hops, Burragong Bock pours with a huge head; has a silky body, a perfumey, appetizing, malt character; suggestions of treacle toffee, and a resiny, hop balance. ("Beer", Michael Jackson , 1998)

Going to make a Traditional Bock in memory of 'Screwtops' visit to Picton 'ow my head'

Pumpy



Pumpy's Bock
Traditional Bock


Type: All Grain
Date: 3/04/2008
Batch Size: 40.00 L
Brewer: Pumpy

Boil Size: 47.96 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment 40
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.67 kg Weyermann Munich I (15.8 EBC) Grain 72.22 %
2.22 kg Weyermann Pilsner (3.9 EBC) Grain 18.52 %
0.44 kg Weyermann Melanoidin (70.9 EBC) Grain 3.70 %
0.33 kg JWM Dark Crystal (220.6 EBC) Grain 2.78 %
0.22 kg Weyermann Caraaroma (350.7 EBC) Grain 1.85 %
0.11 kg TF Chocolate Malt (900.0 EBC) Grain 0.93 %
68.24 gm Hallertauer Hersbrucker [2.20 %] (60 min) Hops 7.8 IBU
34.12 gm Northern Brewer [8.50 %] (60 min) Hops 15.1 IBU
34.12 gm Saaz [4.00 %] (15 min) Hops 3.5 IBU



Beer Profile

Est Original Gravity: 1.071 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.86 % Actual Alcohol by Vol: 0.65 %
Bitterness: 26.4 IBU Calories: 90 cal/l
Est Color: 40.3 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.00 kg
Sparge Water: 29.68 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 31.30 L of water at 74.4 C 67.8 C

 

[goatherder]

Is there more than 3 malts in there Pumpy?

 

[Screwtop]

Made with 3 malts and German Spalt hops, Burragong Bock pours with a huge head; has a silky body, a perfumey, appetizing, malt character; suggestions of treacle toffee, and a resiny, hop balance. ("Beer", Michael Jackson , 1998)

Going to make a Traditional Bock in memory of 'Screwtops' visit to Picton 'ow my head'

Pumpy



Pumpy's Bock
Traditional Bock


Type: All Grain
Date: 3/04/2008
Batch Size: 40.00 L
Brewer: Pumpy

Boil Size: 47.96 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment 40
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.67 kg Weyermann Munich I (15.8 EBC) Grain 72.22 %
2.22 kg Weyermann Pilsner (3.9 EBC) Grain 18.52 %
0.44 kg Weyermann Melanoidin (70.9 EBC) Grain 3.70 %
0.33 kg JWM Dark Crystal (220.6 EBC) Grain 2.78 %
0.22 kg Weyermann Caraaroma (350.7 EBC) Grain 1.85 %
0.11 kg TF Chocolate Malt (900.0 EBC) Grain 0.93 %
68.24 gm Hallertauer Hersbrucker [2.20 %] (60 min) Hops 7.8 IBU
34.12 gm Northern Brewer [8.50 %] (60 min) Hops 15.1 IBU
34.12 gm Saaz [4.00 %] (15 min) Hops 3.5 IBU



Beer Profile

Est Original Gravity: 1.071 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.86 % Actual Alcohol by Vol: 0.65 %
Bitterness: 26.4 IBU Calories: 90 cal/l
Est Color: 40.3 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.00 kg
Sparge Water: 29.68 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 31.30 L of water at 74.4 C 67.8 C

Hey Pump, mind if I copy it and make one here too, that was a memorable day thanks to you guys, top effort to welcome a fellow brewer. And a top beer as I recall.

Screwy

 

[bugwan]

Big day today - two brews and a bottling done.

Decided to take the day off and brew up a California Common I had the grains for... All went very smoothly, so after packing everything away and lunch with Mrs Bugwan, decided to unpack everything and put down a decent APA. Awesome! Finally bottled my stout too - 41 stubbies worth, with the difference (about 8 litres) in a keg. I decided having bottles would make it last longer, but I forgot how much of a pain bottling is!

I was mashing the first brew (Calif. common) and realised my hop schedule read like a Euro ale - loads of noble hops etc. Weird, I must have mixed up recipes at some stage... A quick trip to G&G saw me back on track with some Northern Brewer.

Recipes as follows;

Style: California Common Beer

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.07 L
Estimated OG: 1.050 SG
Estimated Color: 12.7 SRM
Estimated IBU: 33.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 72.0 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 20.6 %
0.30 kg Caramunich II (Weyermann) (63.0 SRM) Grain 6.2 %
0.06 kg Chocolate Malt (Thomas Fawcett) (508.0 SRMGrain 1.2 %
25.00 gm Northern Brewer [6.60%] (60 min) Hops 21.4 IBU
20.00 gm Northern Brewer [6.60%] (30 min) Hops 8.7 IBU
25.00 gm Northern Brewer [6.60%] (5 min) Hops 3.6 IBU
10.00 gm Northern Brewer [6.60%] (0 min) Hops -
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.86 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 12.68 L of water at 75.3 C 67.0 C 60 min

-----------------------------------------------------------------------------------------------
-----------------------------------------------------------------------------------------------

Recipe: Devo's APA Hop Fantastic
Style: American Pale Ale

Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 33.84 L
Estimated OG: 1.061 SG
Estimated Color: 12.7 SRM
Estimated IBU: 48.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 74.1 %
1.25 kg Munich Malt (Hoepfner) (9.0 SRM) Grain 18.5 %
0.40 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 5.9 %
0.10 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 1.5 %
25.00 gm Chinook [12.10%] (60 min) Hops 34.8 IBU
11.00 gm Amarillo Gold [8.90%] (30 min) Hops 5.7 IBU
4.00 gm Target [12.00%] (40 min) Hops 4.2 IBU
12.40 gm Cascade [6.70%] (20 min) Hops 3.2 IBU
9.30 gm Cascade [6.70%] (0 min) Hops -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.75 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 17.59 L of water at 76.2 C 67 C 60 min
-------------------------------------------------------------------------------------

Devo - the smell of this one coming together was magnificent. I scaled the recipe down and tweaked a bit around my hop inventory...if it tastes as good as it looked/smelled I'll be happy. The yeast cake from the stout looks too good to waste, so I'll dump this on top of that tomorrow. Saves scrounging around for a pack of US56/WY1056... Estimated OG came in a little over the style, but with all the dry hopping I'll be doing, I can't see it being a problem.

Hopefully some posts in the "What's in the Glass" thread in the not-too-distant future...

Cheers!

 

[Chad]

Hey Chad, where did you source the Liquid Sorghum Extract ?

Sorry, just noticed your post. I got it from Brewers Choice here in Brisbane. $40 for a 2.8kg tub.

 

[Weizguy]

Bottled the 3-day Mild last night.

Brewin' up a competition today at Potters Brewery.

BTW: The public is welcome to attend!!!

Should be a great day.

I've fermented 4 (2 split batches) and bottled 5 beers in the last week.
Been a busy week, all right.
Got my yeast for the Wheat beer 2 days ago and there was no way that it would have been ready to bottle this morning.

If the comp's over today (judging etc), I'll make this one tomorrow...

Belgian GSA

St Arnold's brother
Brew Type: All Grain
Style: Belgian Strong Golden Ale Brewer: Seth
Batch Size: 23.00 L Assistant Brewer: n/a
Boil Volume: 29.17 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 % Equipment: Les - Plastic 50 litre Esky and 45 litre S/S kettle


Ingredients Amount Item Type % or IBU
2.93 kg Pilsner (Weyermann) (3.3 EBC) Grain 36.6 %
2.46 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 30.8 %
1.46 kg Pilsner - Bohemian (Weyermann) (4.0 EBC) Grain 18.2 %
0.15 kg Carafoam (Weyermann) (3.9 EBC) Grain 1.8 %
50.00 gm Liberty [4.30%] (60 min) Hops 18.1 IBU
1.00 kg Cane (Beet) Sugar (0.0 EBC) Sugar 12.5 %

Beer Profile Estimated Original Gravity: 1.087 SG (1.065-1.080 SG)
Estimated Final Gravity: 1.022 SG (1.014-1.020 SG)
Estimated Color: 8.6 EBC (7.9-11.8 EBC) Color [Color]
Bitterness: 18.1 IBU (25.0-35.0 IBU)
Estimated Alcohol by Volume: 8.5 % (7.0-9.0 %)

Sound OK?

I'll see a few of the AHB people there. It'll be superrrrrb.

Les out :super:

 

[Pumpy]

Is there more than 3 malts in there Pumpy?

Mmmmm. Yep ,Goatherder ,I got a bit carried away trying to get the dark reddy colour.


Pumpy :huh:

 

[Pumpy]

Hey Pump, mind if I copy it and make one here too, that was a memorable day thanks to you guys, top effort to welcome a fellow brewer. And a top beer as I recall.

Screwy

I will let you know how it goes Screwy

Pumpy

 

[kabooby]

I will also be interested to see how it goes Pumpy

Maybe we could compare Bocks

Let me know if you want some WLP833

Kabooby :icon_cheers:

 

[Juddy]

The grains have just hit the mash tun for my first go a a truely big beer!

Its a cross between a Russian Imperial Stout and an Imperial Oatmeal Stout! Well thats what I reckon...

04-05-2008 Chunk's Russian Oatmeal Imperial Stout

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday April 05, 2008
Head Brewer: Andrew Judd
Asst Brewer: Cooper, Bailey & Nelson
Recipe: Chunk's Russian Oatmeal Imperial Stout

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 9.90
Anticipated OG: 1.103 Plato: 24.47
Anticipated EBC: 184.5
Anticipated IBU: 78.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
50.5 5.00 kg. TF Maris Otter Pale Ale Malt UK 309.07 6
10.1 1.00 kg. JWM Chocolate Malt Australia 267.30 750
10.1 1.00 kg. JWM Roast Barley Australia 300.71 1400
10.1 1.00 kg. Generic DME - Dark Generic 367.54 39
9.1 0.90 kg. Flaked Oats America 275.65 4
6.1 0.60 kg. JWM Dark Munich Australia 325.77 25
4.0 0.40 kg. Weyermann Melanoidin Germany 309.07 70

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


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Pride of Ringwood Pellet 8.80 52.2 60 min.
40.00 g. Pride of Ringwood Pellet 8.80 22.9 30 min.
20.00 g. Pride of Ringwood Pellet 8.80 3.0 5 min.


Yeast
-----

WYeast 1056 Amercan Ale/Chico

I am hoping to start cellaring a few big beers and with such a huge hit of roast grains, and a relatively high hop bitterness this one will probably be drinking well in a few years! :lol:
Time to go stir the big black gooey mess thats in my mash tun.
Juddy

 

[Doc]

Preparing for brewday tomorrow.
A Gose
Just been chewing on some of the Acidulated Malt. It is yummy :beerbang:

Doc

 

[Steve]

Doing Docs wheat tomorrow with the new Danstar Munich yeast.

http://www.aussiehomebrewer.com/forum/inde...&recipe=473

No bananas in this one.

Cheers
Steve

 

[kook]

Recipe: Brett the Blonde
Style: Belgian Specialty Ale
Target OG: 1.062
Yeast: WY5526 Brettanomyces Lambicus (~ 20 degrees)
Boil Time: 60 mins

Grist:
65% Weyermann Pils
35% Barrett Burston Ale

Mash Schedule: Single Infusion, 60 min at 66 degrees

Hopping Schedule:
17 IBU Styrian Goldings (60 mins)

Ended up changing the hopping schedule on this as follows:

20 IBU Williamette (60 mins)
1g/L Styrian Goldings (10 mins)

Figured a it'd be better balanced out a bit more, plus some flavour hops wouldn't harm it either

 

[Doc]

Sparging the Gose right now.
Thats right 6:44am and on to the sparge.
Anyone else remember that daylight savings finished last night, but forgot to change their alarm clock when they went to bed ?
5am mash in :beerbang:

Doc

 

[frogman]

Just put down my Wacky Nana Wheat beer for the July QLD case swap.
Smelt fantastic with the bananas on the boil.

Also put down a Blackrock Cider for the father out law.

 

[devo]

Today I'm brewing a Weissbier and a variant of warrens 4 shades stout.

 

[devo]

...well I butchered the weissbier due to the incorrectly adjusted false bottom of my new kettle. reVox was there to witness as the disaster unfolded.

 

[reVoxAHB]

...well I butchered the weissbier due to the incorrectly adjusted false bottom of my new kettle. reVox was there to witness as the disaster unfolded.

ah, the perils of new gear. you got through it... and a little hop leaf in the fermenter never hurt a thing ^_^

was a beaut meeting you today B)

cheers,
reVox

 

[devo]

was a beaut meeting you today B)

cheers,
reVox

Likewise mate :super:

 

[warrenlw63]

Firstly details!

Secondly was too much beer involved? :lol:

I trust the beer is still a goer all the same... BTW Devo your GB Ale rocks! :beer:

Warren -

 

[Screwtop]

Wednesday 5am this regular house brew.


Inspectors Pocket Pale Ale

Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.048 SG
Estimated Color: 5.1 SRM
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 86.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.35 kg Pale Malt, Galaxy (Barrett Burston) (1.7 Grain 77.08 %
0.90 kg Pilsner Malt (Weyermann) (2.0 SRM) Grain 20.83 %
0.09 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 2.08 %
20.00 gm Centennial [9.40 %] (60 min) Hops 20.5 IBU
15.00 gm Amarillo Gold [8.40 %] (20 min) Hops 8.3 IBU
15.00 gm Cascade [5.50 %] (15 min) Hops 4.5 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
15g American Ale Yeast (Fermentis #US - 56) [Yeast-Ale


Mash Schedule:
75 min Mash In - Sacch Rest Add 14.01 L of water at 79.7 C 66 C
10 min Mash Out Heat to 77.0 C over 20 min 77.0 C

 

[kabooby]

Hey Screwtop,

How do you find the JW Dark crystal? I was thinking of getting this next time instead of the regular crystal and just using less.

Kabooby

 

[Screwtop]

Hey Screwtop,

How do you find the JW Dark crystal? I was thinking of getting this next time instead of the regular crystal and just using less.

Kabooby

Totally different flavour, try chewing some and then try chewing a lower SRM crystal. It's quite complex and fruity in comparison. I think it helps balance higher BU's,

 

[Tony]

34.12 gm Saaz ...... Pumpy...... i would have used 34.16g to acheive ballance. It will only be good for tipping out.

WLP 833......... what an awsome yeast. I has some but it got infected like lots of other great yeasts i bought in the last few months.

Cant afford fresh liquids so cheap dried yeasts it is untill im confident infections are gone.

I just bottled my 1.106 Dobbelbock last night after being brewed in November last year. It sat in secondary for a few months till i got sick of it beimg in the way. I even fed it a bit of fresh US-05 as i didnt trust the yeast in the brew to carb. It was all black and dead looking.

cheers

 

[kabooby]

Totally different flavour, try chewing some and then try chewing a lower SRM crystal. It's quite complex and fruity in comparison. I think it helps balance higher BU's,

Thanks mate, I will give it a go

 

[Gerard_M]

Just about to mash in another batch of Porter. I will be brewing a Stout later in the week that will be pitched on the slurry of the Porter. The rest of the day will be spent working on my 4 head counter pressure filler, & their won't be any pics posted of that anywhere!
I might throw a couple of IPA type ales through, just to see how they go too.
Cheers
Gerard

 

[Gerard_M]

Well another day, another brew. The postie arrived at lunch time with a nice selection of hops. (Big thanks to Kev & Janet @ Kirrawee Home Brew Shop, great service as always). This afternoon I am brewing yet another pale ale, which will be followed tomorrow by another version of the same beer. The hopping schedule is pretty much the same on these two, but the grain bill will change. Should be interesting drinking/research over the next few weeks. Another plus is that all the spent grain has our backyard looking great.
Cheers
Gerard

 

[roger mellie]

Doing an AG demo for a friend who wants to get into it - Was going to do a bitter as he is a Pom - but went and had a look in my hop fridge and GLARING at me was a packet of Simcoe a packet of Centennial and a packet of Amarillo.

Hopburst it is then :beerbang:

RM


Chesney's APA


Type: All Grain
Date: 8/04/2008
Batch Size: 21.00 L
Brewer: Roger Mellie
Boil Size: 29.84 L Asst Brewer: Chesney
Boil Time: 60 min Equipment: Keggle
Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.50 kg Maris Otter (Crisp) (7.9 EBC) Grain 76.53 %
0.60 kg Munich II (Weyermann) (16.7 EBC) Grain 10.20 %
0.25 kg Caramel Wheat Malt (90.6 EBC) Grain 4.25 %
0.25 kg Carared (Weyermann) (47.3 EBC) Grain 4.25 %
0.25 kg Crystal Light - 45L (Crisp) (88.7 EBC) Grain 4.25 %
0.03 kg Chocolate Malt (886.5 EBC) Grain 0.51 %
45.00 gm American Hopburst [9.00 %] (20 min) Hops 19.3 IBU
45.00 gm American Hopburst [9.00 %] (15 min) Hops 15.3 IBU
45.00 gm American Hopburst [9.00 %] (10 min) Hops 11.5 IBU
45.00 gm American Hopburst [9.00 %] (5 min) Hops 9.6 IBU
90.00 gm American Hopburst [9.00 %] (60 min) (Aroma Hop-Steep) Hops -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 tsp Salt (Boil 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.066 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.55 %
Bitterness: 55.7 IBU Calories: 424 cal/l
Est Color: 27.5 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 5.88 kg
Sparge Water: 18.09 L Grain Temperature: 22.2 C
Sparge Temperature: 98.0 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

 

[Adric Hunter]

My ANZUS Ale

1 can coopers Aussie ale
1kg Brew enhancer 2
500g light dry malt
250g Maltodextrin
20 grams cascade @ 15min
30 grams cascade @ 2min

ANZUS because it comes out a bit like an APA, the can is Aussie, and the hops are Kiwi. Simple, slack arse, tasty and its converting megaswillers by the truck load!

 

[randyrob]

90.00 gm American Hopburst [9.00 %] (60 min) (Aroma Hop-Steep) Hops -

Noice Recipe! spread the AG Love!!

i'm guessing this addition is supposed to be a 0 min?

Rob.