What are you brewing II ?

[winkle]

Two hefe-weizens down.
One Belgian IPA to go-

5kg Pale Ale
1kg Wheat malt
36gm NZ Hallertau 60 min
40gm Brewers Gold 15 min
20gm Brewers Gold 0 min
Coriander seed addition 5 min
T-58 yeast (ta Ross!)

 

[warra48]

I have a hefeweizen scheduled for next week.

3000 Wheat Malt
2000 Pilsner Malt
.250 Melanoiden Malt
.250 Vienna Malt

Hallertau Hersbrucker Hops (yet to work out hopping schedule)

Will do a protein rest with the wheat @ 52C for 30 minutes, then mash all @ 66C. Boil for 75min, 15min aggresive boil, and then cut back to rolling boil for 60min.

Using the new Weizen Yeast from Craftbrewer.

 

[Screwtop]

About to fire up the hlt for the first of a planned three brew weekend...

Geez Moose, have you stepped up from radical brewing to marathon brewing :lol: :lol:

 

[bconnery]

Geez Moose, have you stepped up from radical brewing to marathon brewing :lol: :lol:

The family is away so I'm stocking up for summer.
In fact I was ordered to do so...
Brew lots of beer while we are away says the wife so like any husband I obeyed

 

[glennheinzel]

Oh my goodness, the chips! (ESB)
--------------------------------------------------------------------------
Category: English Pale Ale
Subcategory: Extra Special/Strong Bitter (English Pale Ale)
Recipe Type: Partial Mash
Batch Size: 20 liters
Volume Boiled: 7 liters
Mash Efficiency: 72 %
Total Grain/Extract: 3.40 kg.
Total Hops: 58.0 g.
Calories (12 fl. oz.): 202.3

Ingredients
--------------------------------------------------------------------------
1 kg. Australian Pale Malt
.3 kg. German Dark Crystal
.100 kg. English Amber Malt
2 kg. Dry Light Extract
20 g. Target (Pellets, 11.00 %AA) boiled 90 minutes.
14 g. Challenger (Pellets, 7.9 %AA) boiled 15 minutes.
10 g. Target (Pellets, 11.00 %AA) boiled 10 minutes.
14 g. Fuggle (Pellets, 4.5 %AA) boiled 1 minutes.
20 g. Fuggle (Pellets, 4.5 %AA) added to Primary.
Yeast: DCL Yeast Safale S-04 Top Quality Ale Yeast

Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.051
Terminal Gravity: 1.012
Color: 11.88 SRM
Bitterness: 38.8 IBU
Alcohol (%volume): 5.1 %

 

[bconnery]

Today it's a family summer favourite, Strawbeery.

Recipe: Strawbeery 2007
Brewer: Mooshells
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (32.5)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 34.00 L
Estimated OG: 1.041 SG
Estimated Color: 8.1 EBC
Estimated IBU: 13.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2600.00 gm Wheat Malt (Barrett Burston) (3.0 EBC) Grain 59.77 %
1000.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 22.99 %
700.00 gm Munich I (Weyermann) (14.0 EBC) Grain 16.09 %
50.00 gm Carared (Weyermann) (47.3 EBC) Grain 1.15 %
35.00 gm Hallertauer Hersbrucker [2.20 %] (60 min)Hops 9.4 IBU
20.00 gm Hallertauer Hersbrucker [2.20 %] (30 min)Hops 4.1 IBU
4.00 kg Strawberry (Secondary 7.0 days) Misc
1 Pkgs Safwheat (DCL Yeast #WB06) Yeast-Wheat

 

[randyrob]

EVERYDAY HEFEWEIZEN

to show a mate how to brew who happens to be fond of wheat beers

50% Wheat, 50% Pils
Hallertau to 15 IBU's
WB-06

should be a nice summer quaffer.

then thinking of something to keep myself happy

THE NAKED GUN:

33.3% Pils Malt, 33.3% Munich Malt, 33.3% Wheat Malt
some hops from the fridge, bittered to 33.3 IBU's

Rob.

 

[Kai]

I'm brewing a hefeweizen today too. Similar grist but a partial.

 

[randyrob]

I'm brewing a hefeweizen today too. Similar grist but a partial.

good stuff, we'll have to have a taste off mate???

i'm really trying hard kai not to add my own magic, but i have to keep telling myself it's for a mate that i'm trying
to help with AG.

if it was me i'd be doing something different chuching some unmalted wheat in, munich, different hops etc

but it is good to stick to basics see how good you can get a simple recipe

still leaning towards a small flavour addition.

have fun rob.

 

[Kai]

The simple things in life are often the best. Yours makes mine look complicated:

1.2kg wheat malt
1.2kg pils
100g acidulated malt
1.7kg wheat LME

US Tettnang to 15 IBU
0.5g/L Glacier @ flameout

WB-06

Gravity somewhere in the region of 1.045.

I was going to use my new kettle for it but think I will stick to the old stovetop method for now. A taste off sounds like a grand idea.

 

[kook]

Woke up half an hour ago expecting to dough in.

Turns out the fuse on my HLT controller blew

Now I need to wait for my water to warm up! I have a full HLT (85 litres) for 2 brews too, so its going to take a while!

The controller requires a 315mA fuse, but as I'm also controlling a large (40A) relay on it too, I think the startup current might exceed 315mA at times as I've been through 4 fuses now since Jan.

 

[yardy]

got my 45% rye roggenbier pencilled in for tomorrow, going to try T-58 with it this time though.

Cheers
Yard

 

[Kai]

1.2kg wheat malt
1.2kg pils
100g acidulated malt
1.7kg wheat LME

US Tettnang to 15 IBU
0.5g/L Glacier @ flameout

WB-06

Gravity somewhere in the region of 1.045.

Changed my mind, using Tassie Hallertau since I have an open pack. Boil is underway and smelling great.

 

[mika]

The controller requires a 315mA fuse, but as I'm also controlling a large (40A) relay on it too.

Relay should take stuff all to drive, but then 315mA is stuff all. Can't sequence the relay to throw in after the controllers on and buzzing ?

 

[bindi]

Just mashed this.

22L OG 1.065 IBUs 27.1

5.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 88.97 %
0.25 kg Melanoidin (Weyermann) (30.0 SRM) Grain 4.45 %
20.00 gm Northern Brewer [6.60 %] (60 min) (First Wort Hop) Hops 14.3 IBU
15.00 gm Tettnang [4.50 %] (30 min) Hops 5.1 IBU
20.00 gm Hallertauer Hersbrucker [2.20 %] (30 min) Hops 3.3 IBU
20.00 gm Hallertauer Hersbrucker [2.20 %] (15 min) Hops 2.2 IBU
10.00 gm Tettnang [4.50 %] (15 min) Hops 2.2 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.37 kg Dememera Sugar (2.0 SRM) Sugar 6.58 %

Not sure on the yeast yet but T 58 is simple to re hydro and pitch
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

Smells amazing.

Edit: Typos

 

[Jye]

Its a double today.

067 - Sunset Wheat

Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 27.83 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brewery

Ingredients Amount Item Type % or IBU
2.45 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 53.8 %
2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 44.0 %
0.10 kg Chocolate Wheat (Weyermann) (1000.0 EBC) Grain 2.2 %

16.00 gm Magnum [14.00%] (60 min) Hops 24.3 IBU
20.00 gm Mt. Hood [6.00%] (Dry Hop 7 days) Hops -

Beer Profile Estimated Original Gravity: 1.050 SG (1.040-1.055 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.012 SG (1.008-1.013 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 24.6 EBC (5.9-11.8 EBC) Color [Color]
Bitterness: 24.3 IBU (15.0-30.0 IBU) Alpha Acid Units: 1.3 AAU
Estimated Alcohol by Volume: 4.9 % (4.0-5.5 %) Actual Alcohol by Volume: 0.0 %


068 - Alpha Pale Ale Clone

Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brewery

Ingredients Amount Item Type % or IBU
4.70 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 97.3 %
0.13 kg Chocolate Malt Pale (Thomas Fawcett) (650.0 EBC) Grain 2.7 %

23.00 gm Centennial [10.00%] (60 min) Hops 25.0 IBU
20.00 gm Mt. Hood [6.00%] (15 min) Hops 6.5 IBU
40.00 gm Cascade [6.00%] (5 min) Hops 5.2 IBU
40.00 gm Cascade [6.00%] (Dry Hop 3 days) Hops -

10.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc

Beer Profile Estimated Original Gravity: 1.053 SG (1.045-1.060 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 23.5 EBC (9.9-27.6 EBC) Color [Color]
Bitterness: 36.7 IBU (30.0-50.0 IBU) Alpha Acid Units: 2.0 AAU
Estimated Alcohol by Volume: 5.3 % (4.5-6.0 %) Actual Alcohol by Volume: 0.0 %

 

[Ross]

Finally got 2 down yesterday - been far too long between brews.

Goldings Best Bitter II

Type: All Grain
Date: 22/11/2007
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 34.94 L
Boil Time: 90 min
Brewhouse Efficiency: 89.00

Amount Item Type % or IBU
2.70 kg Pale Malt, Maris Otter (5.3 EBC) Grain 65.38 %
0.50 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 12.11 %
0.40 kg Munich II (Weyermann) (25.0 EBC) Grain 9.69 %
0.20 kg Wheat Malt, Pale (Weyermann) (4.2 EBC) Grain 4.84 %
0.10 kg Caraaroma (390.0 EBC) Grain 2.42 %
0.10 kg Caramel Wheat Malt (115.0 EBC) Grain 2.42 %
0.10 kg Carared (Weyermann) (43.0 EBC) Grain 2.42 %
0.03 kg Chocolate Malt (1300.0 EBC) Grain 0.73 %
18.00 gm Amarillo [8.90 %] (30 min) Hops 12.2 IBU
36.00 gm Fuggles [4.32 %] (20 min) Hops 8.6 IBU
25.00 gm Goldings, East Kent [4.20 %] (15 min) Hops 5.2 IBU
30.00 gm Goldings, East Kent [4.20 %] (10 min) Hops 4.5 IBU
30.00 gm Goldings, East Kent [4.20 %] (5 min) Hops 2.5 IBU
1 Pkgs CraftBrewer Premium Ale (DCL Yeast #S-04) Yeast-Ale - My 1st time using SO-4

Est Original Gravity: 1.042 SG
Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.06 %
Bitterness: 33.1 IBU
Est Color: 22.1 EBC
Single infusion mash 64c - batch sparge. Pitched 17c ferment 19c

+++

Banana Bender Heffe

Type: All Grain
Date: 22/11/2007
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 35.31 L
Boil Time: 90 min Equipment:
Brewhouse Efficiency: 80.00

Amount Item Type % or IBU
2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 35.71 %
2.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 35.71 %
1.00 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 17.86 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 7.14 %
0.20 kg Carahell (Weyermann) (25.6 EBC) Grain 3.57 %
17.00 gm Pearle [6.30 %] (60 min) Hops 9.2 IBU
10.00 gm Pearle [6.30 %] (15 min) Hops 2.9 IBU
1.00 items Banana (Boil 5.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1 Pkgs CraftBrewer Weizen (Fermetis #S-08) Yeast-Wheat

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.17 %
Bitterness: 12.1 IBU
Est Color: 10.2 EBC
Single infusion mash 65c - Batch sparged - pithced at 15c, ferment 21c


cheers Ross

 

[Fatgodzilla]

Finally got 2 down yesterday - been far too long between brews.

Goldings Best Bitter II

Type: All Grain
Date: 22/11/2007
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 34.94 L
Boil Time: 90 min
Brewhouse Efficiency: 89.00

Amount Item Type % or IBU
2.70 kg Pale Malt, Maris Otter (5.3 EBC) Grain 65.38 %
0.50 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 12.11 %
0.40 kg Munich II (Weyermann) (25.0 EBC) Grain 9.69 %
0.20 kg Wheat Malt, Pale (Weyermann) (4.2 EBC) Grain 4.84 %
0.10 kg Caraaroma (390.0 EBC) Grain 2.42 %
0.10 kg Caramel Wheat Malt (115.0 EBC) Grain 2.42 %
0.10 kg Carared (Weyermann) (43.0 EBC) Grain 2.42 %
0.03 kg Chocolate Malt (1300.0 EBC) Grain 0.73 %
18.00 gm Amarillo [8.90 %] (30 min) Hops 12.2 IBU
36.00 gm Fuggles [4.32 %] (20 min) Hops 8.6 IBU
25.00 gm Goldings, East Kent [4.20 %] (15 min) Hops 5.2 IBU
30.00 gm Goldings, East Kent [4.20 %] (10 min) Hops 4.5 IBU
30.00 gm Goldings, East Kent [4.20 %] (5 min) Hops 2.5 IBU
1 Pkgs CraftBrewer Premium Ale (DCL Yeast #S-04) Yeast-Ale - My 1st time using SO-4

Est Original Gravity: 1.042 SG
Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.06 %
Bitterness: 33.1 IBU
Est Color: 22.1 EBC
Single infusion mash 64c - batch sparge. Pitched 17c ferment 19c

+++

Banana Bender Heffe

Type: All Grain
Date: 22/11/2007
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 35.31 L
Boil Time: 90 min Equipment:
Brewhouse Efficiency: 80.00

Amount Item Type % or IBU
2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 35.71 %
2.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 35.71 %
1.00 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 17.86 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 7.14 %
0.20 kg Carahell (Weyermann) (25.6 EBC) Grain 3.57 %
17.00 gm Pearle [6.30 %] (60 min) Hops 9.2 IBU
10.00 gm Pearle [6.30 %] (15 min) Hops 2.9 IBU
1.00 items Banana (Boil 5.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1 Pkgs CraftBrewer Weizen (Fermetis #S-08) Yeast-Wheat

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.17 %
Bitterness: 12.1 IBU
Est Color: 10.2 EBC
Single infusion mash 65c - Batch sparged - pithced at 15c, ferment 21c
cheers Ross

Two simple questions

1. Amarillo surrounded by british standards. What's your thinking process here - what are you hoping it will add to the brew and the resulting flavour .

2. The banana (and no I don't want to go anywhere near yesterday's thread about Fruit In Beers, no sir eee. Look at the trouble I caused there !!) How ripe, mashed, blended ?? What's your thinking process on what you hope it will bring to the brew.

 

[bindi]

1 Pkgs CraftBrewer Premium Ale (DCL Yeast #S-04) Yeast-Ale - My 1st time using SO-4


cheers Ross
[/quote]


You will not be disappointed in SO 04 where as US 56 [05 of whatever they call it now] has .

 

[Ross]

Two simple questions

1. Amarillo surrounded by british standards. What's your thinking process here - what are you hoping it will add to the brew and the resulting flavour .

2. The banana (and no I don't want to go anywhere near yesterday's thread about Fruit In Beers, no sir eee. Look at the trouble I caused there !!) How ripe, mashed, blended ?? What's your thinking process on what you hope it will bring to the brew.

1. I find Amarillo a great bittering hop that adds a lovely spicy/fruitiness to a lot of beers. For instance, a cezch pilsner made with amarillo for bittering, cleaned up in all comps it was entered in local & interstate last year. I recently found out its used in a very nice commercial english bitter available here, but won't reveal which, as not sure the brewer would want it mentioned. It is also gaining popularity in the old dart, with several English bitters now using it.
I used in my brewers Gold summer ale as well for bittering & very pleased with the results.

2. The CraftBrewer Weizen (WB-06) yeast has a wonderful tartness & clove character, but is a little subdued on the banana, as it's a German rather than Bavarian strain. For this beer I wanted a more Bavarian character & through previous trials I've found that the fresh banana does this admirally.
A single banana is frozen in a plastic bag & then defrosted on brewday & mashed to a pulp within the bag. It's then added to the last 5mins of the boil inside a hop sock to retain the fruit flesh - works a treat

cheers Ross