B
bindi
Guest
don't laugh,done that before [to great effect] , could happen again
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.Looks nice Jye. I have a fairly similar one just coming good in the tap now. Bit of cara-aroma in mine too. Done with hallertau and WLP575 Belgian ale blend.
Batch Size: 21.00 L
Boil Size: 33.00 L
Estimated OG: 1.048 SG
Estimated Color: 16.6 EBC
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3800.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 82.61 %
650.00 gm Munich I (Weyermann) (14.0 EBC) Grain 14.13 %
100.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 2.17 %
50.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 1.09 %
20.00 gm Horizon [9.30 %] (45 min) Hops 22.3 IBU
15.00 gm Hallertauer Hersbrucker [2.20 %] (15 min)Hops 2.1 IBU
15.00 gm Hallertauer Hersbrucker [2.20 %] (10 min)Hops 1.6 IBU
1 Pkgs Belgian Style Ale Yeast Blend (White Labs Yeast-Ale
Weizguy
Barley Bomber
Was hoping to find time to make this one today, but time's getting away from me, and triple decoction (+ decoction mash-out) can take some time. From BeerSmith:
Helles Weizenbock - "Starkbierzeit Weizenhellbock"
Brew Type: All Grain Date: 03-06-08
Style: Weizenbock Brewer: Seth
Batch Size: 25.00 L
Boil Volume: 31.51 L Boil Time: 60 min
Brewhouse Efficiency: 70.0 %
Amount Item Type
6.70 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain
3.00 kg Pilsner (IMC) (3.9 EBC) Grain
0.45 kg Carahell (Weyermann) (25.6 EBC) Grain
--
Mash in: Add 25.38 L of water at 38.0 C
20 min - Hold mash at 35.0 C for 20 min
Step: Add 5.38 L of water at 99.3 C
20 min - Hold mash at 45.0 C for 20 min
Protein rest: Decoct 4.76 L of mash and boil it 40 min - Hold mash at 52.0 C for 40 min
Low Saccharification: Decoct 7.79 L of mash and boil it 30 min - Hold mash at 62.0 C for 30 min
High saccharification: Decoct 9.83 L of mash and boil it 30 min - Hold mash at 72.0 C for 30 min
Mash out: Decoct 8.01 L of mash and boil it 10 min - Hold mash at 78.0 C for 10 min
-- Sparge with 10.92 L of 75.6 C water.
-- Add water to achieve boil volume of 31.51 L
-- Estimated Pre-boil Gravity is: 1.071 SG with all grains/extracts added
Boil for 60 min Start to Boil
Amount Item Type
140.00 gm Strisslespalt [1.80%] (60 min) Hops
45 min into boil Add 10.00 gm Strisslespalt [1.80%] (15 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 25.00 L
-- Siphon wort to primary fermenter and aerate wort.
03-06-08 Measure Original Gravity: ________ (Estimate: 1.089 SG)
NOTE: This brew meets most of the criteria for the Weizenbock style, except for colour. I figure if you can have a Maibock as a pale bock, why cannot a similar wheat bock exist?
Maybe Tuesday while I get a rego check and tune-up (for the car, not me...or the brew-rig).
I have assumed the same evap rate as my old BBQ burner (which will be wrong), and have also (upon recommendation) assumed a reduction of AA% to 1.8 for my hops. I will sparge more (volume) and hope for a higher extract efficiency.
Will be a good chance to test the Chinese spiral burner (with stand). Have borrowed an adjustable HP reg from MHB. Seems pretty good, and I'm scared to give it full bickies. I put the 80 litre s/s keg-like pot on, with 30l water and it's up to boil in about 20 min (or less), from tap temp. If it turn up the burner valve too much, the flame reflects off the pot and goes under the ring and is likely to burn my back verandah, despite being raised on bricks, too. Burner cost - $30. Two thumbs up!
Les out
Helles Weizenbock - "Starkbierzeit Weizenhellbock"
Brew Type: All Grain Date: 03-06-08
Style: Weizenbock Brewer: Seth
Batch Size: 25.00 L
Boil Volume: 31.51 L Boil Time: 60 min
Brewhouse Efficiency: 70.0 %
Amount Item Type
6.70 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain
3.00 kg Pilsner (IMC) (3.9 EBC) Grain
0.45 kg Carahell (Weyermann) (25.6 EBC) Grain
--
Mash in: Add 25.38 L of water at 38.0 C
20 min - Hold mash at 35.0 C for 20 min
Step: Add 5.38 L of water at 99.3 C
20 min - Hold mash at 45.0 C for 20 min
Protein rest: Decoct 4.76 L of mash and boil it 40 min - Hold mash at 52.0 C for 40 min
Low Saccharification: Decoct 7.79 L of mash and boil it 30 min - Hold mash at 62.0 C for 30 min
High saccharification: Decoct 9.83 L of mash and boil it 30 min - Hold mash at 72.0 C for 30 min
Mash out: Decoct 8.01 L of mash and boil it 10 min - Hold mash at 78.0 C for 10 min
-- Sparge with 10.92 L of 75.6 C water.
-- Add water to achieve boil volume of 31.51 L
-- Estimated Pre-boil Gravity is: 1.071 SG with all grains/extracts added
Boil for 60 min Start to Boil
Amount Item Type
140.00 gm Strisslespalt [1.80%] (60 min) Hops
45 min into boil Add 10.00 gm Strisslespalt [1.80%] (15 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 25.00 L
-- Siphon wort to primary fermenter and aerate wort.
03-06-08 Measure Original Gravity: ________ (Estimate: 1.089 SG)
NOTE: This brew meets most of the criteria for the Weizenbock style, except for colour. I figure if you can have a Maibock as a pale bock, why cannot a similar wheat bock exist?
Maybe Tuesday while I get a rego check and tune-up (for the car, not me...or the brew-rig).
I have assumed the same evap rate as my old BBQ burner (which will be wrong), and have also (upon recommendation) assumed a reduction of AA% to 1.8 for my hops. I will sparge more (volume) and hope for a higher extract efficiency.
Will be a good chance to test the Chinese spiral burner (with stand). Have borrowed an adjustable HP reg from MHB. Seems pretty good, and I'm scared to give it full bickies. I put the 80 litre s/s keg-like pot on, with 30l water and it's up to boil in about 20 min (or less), from tap temp. If it turn up the burner valve too much, the flame reflects off the pot and goes under the ring and is likely to burn my back verandah, despite being raised on bricks, too. Burner cost - $30. Two thumbs up!
Les out
Kai
Fermentation Assistant
- Joined
- 1/4/04
- Messages
- 3,734
- Reaction score
- 17
It's 7 AM and I'm supposed to be studying for an exam tomorrow, so what better time to brew up another batch?
Heating the strike water for a maibock right now:
OG 1.064
24 IBU
57% weyermann vienna
41.5% weyermann pils
1.5% weyermann melanoidin
US Tettnang bittering only
US-05
Perhaps a little heavy on the malt but I'm sure it'll survive.
Heating the strike water for a maibock right now:
OG 1.064
24 IBU
57% weyermann vienna
41.5% weyermann pils
1.5% weyermann melanoidin
US Tettnang bittering only
US-05
Perhaps a little heavy on the malt but I'm sure it'll survive.
brendanos
Well-Known Member
- Joined
- 13/8/06
- Messages
- 960
- Reaction score
- 25
It really is the ultimate procrastination. Last year I had a handful of assignments pending, none of which I'd finished, but I had a bathroom full of lively fermenters.
I doubt that much melanoidin will prevent it from being quaffed vigorously next summer... if you can wait that long.
Weizguy
Barley Bomber
Just about to add the water for the 45C rest from my recipe above.
It's the most full my mash tun has ever been, and my new burner is so good that I overshot my mash-in temp by about 5 degrees. The proteins should still break down OK in the next step, as Warner suggests the low mash-in for dissolving compounds for the next steps.
Wish me luck!
Weizguy out
It's the most full my mash tun has ever been, and my new burner is so good that I overshot my mash-in temp by about 5 degrees. The proteins should still break down OK in the next step, as Warner suggests the low mash-in for dissolving compounds for the next steps.
Wish me luck!
Weizguy out
B
bindi
Guest
Wow, big beer and a lot of effort let us know if you get close to 1.089 OG you expect.
let us know if you get close to 1.089 OG you expect.
Weizguy
Barley Bomber
Will do!Wow, big beer and a lot of effort
I'm just boiling the 2nd decoction (for the 62 C sacc. rest), and it looks like milky porridge (but smells like heaven on a good day). Just up to the low 60's and the colour is becoming clearer. Enzymes are working well.
edit: BTW, I'll be adding rice gulls post-decoction, to help with the lautering. No point in decocting those, is there?
Weizguy
Barley Bomber
G'day Bindi...
OK. It's in the jerry can. There is about 2 litres of trub and hop residue left over. The refractometer indicates 21.8. That's spot on 1.089. You wouldn't credit it. Only 70% extract efficiency. Not too shabby for a strong beer, though.
Having a Belgian Uber-blonde (7.5 % ABV) off tap to celebrate the end of this long and arduous day.
This beer marks the beginning of Starkbierzeit at my house.
Les
OK. It's in the jerry can. There is about 2 litres of trub and hop residue left over. The refractometer indicates 21.8. That's spot on 1.089. You wouldn't credit it. Only 70% extract efficiency. Not too shabby for a strong beer, though.
Having a Belgian Uber-blonde (7.5 % ABV) off tap to celebrate the end of this long and arduous day.
This beer marks the beginning of Starkbierzeit at my house.
Les
B
bindi
Guest
1.089 [refrac 21.8] well done, don't you just love it when you "nail it". ^_^
Weizguy
Barley Bomber
Love it, but a little surprised, too.
...due to historical low efficiency on big beers.Poured the jerry-can contents onto a yeast cake from my Schneider weisse clone tonight.
In order to avoid massive loss due to foaming/ too much yeast/ blow-off, I stirred the beer into the yeast cake and then split the batch across 2 fermentors. Should be nice for the HAG case swap, but may need some maturation time.
That's what I'm brewin'!
Just kegged my Pliny the Elder clone.
I have also found the limit of dry hopping :beerbang:
If you look carefully at the following picture you can see the shadow of the yeast and hop trub in the fermenter.
180gr of dry hops 100 of which was Tomahawk and the other 80gr was a mix of Chinook and Simcoe.
This is the drained fermenter.
You can't see that tap
The aroma is awesome.
7.6% 240+ IBU's and sensational.
Doc
I have also found the limit of dry hopping :beerbang:
If you look carefully at the following picture you can see the shadow of the yeast and hop trub in the fermenter.
180gr of dry hops 100 of which was Tomahawk and the other 80gr was a mix of Chinook and Simcoe.
This is the drained fermenter.
You can't see that tap
The aroma is awesome.
7.6% 240+ IBU's and sensational.
Doc
Stuster
Big mash up
- Joined
- 16/4/05
- Messages
- 5,216
- Reaction score
- 72
Just squeezed the cube on an alt beer. Hoping it'll be ready for the fabulous ISB comp but it'll only just be ready I guess. Hoping to get in another session tomorrow but haven't quite decided what to do. Porter or ESB or pilsner. Decisions can be fun.
1838 Altbier
Batch Size: 25.00 L
Boil Size: 30.64 L
Estimated OG: 1.051 SG
Estimated Color: 27.2 EBC
Estimated IBU: 40.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.25 kg Munich I (Weyermann) (14.0 EBC) Grain 64.36 %
1.50 kg Pale malt (4.0 EBC) Grain 29.70 %
0.10 kg Carafa II (Weyermann) (817.6 EBC) Grain 1.98 %
0.10 kg Caramunich II (Weyermann) (124.1 EBC) Grain 1.98 %
0.10 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.98 %
60.00 gm Pacific Hallertau [6.90 %] (60 min) Hops 37.0 IBU
25.00 gm Tettnang [4.30 %] (10 min) Hops 3.9 IBU
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale
but it'll only just be ready I guess. Hoping to get in another session tomorrow but haven't quite decided what to do. Porter or ESB or pilsner. Decisions can be fun. 1838 Altbier
Batch Size: 25.00 L
Boil Size: 30.64 L
Estimated OG: 1.051 SG
Estimated Color: 27.2 EBC
Estimated IBU: 40.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.25 kg Munich I (Weyermann) (14.0 EBC) Grain 64.36 %
1.50 kg Pale malt (4.0 EBC) Grain 29.70 %
0.10 kg Carafa II (Weyermann) (817.6 EBC) Grain 1.98 %
0.10 kg Caramunich II (Weyermann) (124.1 EBC) Grain 1.98 %
0.10 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.98 %
60.00 gm Pacific Hallertau [6.90 %] (60 min) Hops 37.0 IBU
25.00 gm Tettnang [4.30 %] (10 min) Hops 3.9 IBU
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale
randyrob
Halfluck Brewing
- Joined
- 25/10/06
- Messages
- 1,597
- Reaction score
- 7
hmm..there's 4 empty kegs in the shed not earning their keep, House Pale it is!
House Pale.
Recipe Specifics
----------------
Batch Size (L): 80.00 Wort Size (L): 80.00
Total Grain (kg): 17.39
Anticipated OG: 1.049 Plato: 12.03
Anticipated EBC: 10.1
Anticipated IBU: 25.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
70.0 12.17 kg. Kirin Malt 1.038 5
20.0 3.48 kg. Weyermann Munich I Germany 1.038 15
10.0 1.74 kg. JWM Wheat Malt Australia 1.040 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Magnum Pellet 13.10 21.5 60 min.
45.00 g. Simcoe Pellet 11.90 4.4 10 min.
45.00 g. Simcoe Pellet 11.90 0.0 0 min.
Yeast
-----
US-05
House Pale.
Recipe Specifics
----------------
Batch Size (L): 80.00 Wort Size (L): 80.00
Total Grain (kg): 17.39
Anticipated OG: 1.049 Plato: 12.03
Anticipated EBC: 10.1
Anticipated IBU: 25.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
70.0 12.17 kg. Kirin Malt 1.038 5
20.0 3.48 kg. Weyermann Munich I Germany 1.038 15
10.0 1.74 kg. JWM Wheat Malt Australia 1.040 4
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Magnum Pellet 13.10 21.5 60 min.
45.00 g. Simcoe Pellet 11.90 4.4 10 min.
45.00 g. Simcoe Pellet 11.90 0.0 0 min.
Yeast
-----
US-05
warra48
I've drunk all my homebrew and I'm still worried.
Put this one down yesterday. In the fridge overnight, and aerated and pitched yeast this morning.
25 Niangala Pale Ale
American Pale Ale
Type: All Grain
Date: 6/06/2008
Batch Size: 23.20 L
Brewer: Robert
Boil Size: 30.78 L Asst Brewer: Elsie the Pug
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Ingredients:
Amount Item Type % or IBU
4000.00 gm Golden Promise (5.9 EBC) Grain 81.63 %
500.00 gm Munich (15.0 EBC) Grain 10.20 %
250.00 gm Wheat (4.0 EBC) Grain 5.10 %
100.00 gm Amber (100.0 EBC) Grain 2.04 %
50.00 gm Chocolate (1200.0 EBC) Grain 1.02 %
10.00 gm Cascade [6.30 %] (Dry Hop 7 days) Hops -
15.00 gm Horizon [9.30 %] (60 min) Hops 15.5 IBU
8.00 gm Cascade [6.30 %] (60 min) (First Wort Hop) Hops 6.2 IBU
15.00 gm Super Alpha [12.00 %] (60 min) Hops 20.0 IBU
20.00 gm Cascade [6.30 %] (5 min) Hops 2.8 IBU
5.00 gm Irish Moss (Boil 15.0 min) Misc
1 Pkgs American Ale (Fermentis #US-05) Yeast-Ale
Beer Profile
Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: ? SG
Estimated Alcohol by Vol: 4.21 % Actual Alcohol by Vol: ? %
Bitterness: 44.4 IBU Calories: 494 cal/l
60 min Mash 66.5 C
25 Niangala Pale Ale
American Pale Ale
Type: All Grain
Date: 6/06/2008
Batch Size: 23.20 L
Brewer: Robert
Boil Size: 30.78 L Asst Brewer: Elsie the Pug
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Ingredients:
Amount Item Type % or IBU
4000.00 gm Golden Promise (5.9 EBC) Grain 81.63 %
500.00 gm Munich (15.0 EBC) Grain 10.20 %
250.00 gm Wheat (4.0 EBC) Grain 5.10 %
100.00 gm Amber (100.0 EBC) Grain 2.04 %
50.00 gm Chocolate (1200.0 EBC) Grain 1.02 %
10.00 gm Cascade [6.30 %] (Dry Hop 7 days) Hops -
15.00 gm Horizon [9.30 %] (60 min) Hops 15.5 IBU
8.00 gm Cascade [6.30 %] (60 min) (First Wort Hop) Hops 6.2 IBU
15.00 gm Super Alpha [12.00 %] (60 min) Hops 20.0 IBU
20.00 gm Cascade [6.30 %] (5 min) Hops 2.8 IBU
5.00 gm Irish Moss (Boil 15.0 min) Misc
1 Pkgs American Ale (Fermentis #US-05) Yeast-Ale
Beer Profile
Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: ? SG
Estimated Alcohol by Vol: 4.21 % Actual Alcohol by Vol: ? %
Bitterness: 44.4 IBU Calories: 494 cal/l
60 min Mash 66.5 C
Brewer_010
Curry Master
- Joined
- 3/2/07
- Messages
- 541
- Reaction score
- 1
Using up some Green Bullet hops I've had in my freezer for quite some time.
In honour of HRH I suppose, given the occassion
Green Dragon Ale
Brew Type: Extract
Date: 7/06/2008
Style: English Special or Best Bitter
Brewer: Inhale
Batch Size: 20.00 L
Boil Volume: 23.28 L Boil Time: 70 min
Ingredients Amount Item Type % or IBU
2.30 kg Light Dry Extract (15.8 EBC) Dry Extract 79.0 %
0.15 kg CSR Golden Syrup (0.0 EBC) Extract 5.2 %
0.20 kg Caraamber (59.1 EBC) Grain 6.9 %
0.15 kg (Joe White) Crystal (141.8 EBC) Grain 5.2 %
0.11 kg Caraaroma (300.0 EBC) Grain 3.8 %
10.00 gm Green Bullet [13.50%] (60 min) Hops 20.2 IBU
25.00 gm Green Bullet [13.50%] (15 min) Hops 13.5 IBU
20.00 gm Green Bullet [13.50%] (10 min) Hops 8.1 IBU
15.00 gm Green Bullet [13.50%] (0 min) Hops -
0.50 tsp Koppa Floc (Boil 15.0 min) Misc
1.00 tsp Salt (Boil 60.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.045 SG (1.039-1.045 SG)
Estimated Final Gravity: 1.011 SG (1.009-1.014 SG)
Estimated Color: 24.3 EBC (11.8-27.6 EBC) Color [Color]
Bitterness: 41.7 IBU (20.0-45.0 IBU) Alpha Acid Units: 3.2 AAU
Estimated Alcohol by Volume: 4.5 % (3.7-4.8 %)
In honour of HRH I suppose, given the occassion
Green Dragon Ale
Brew Type: Extract
Date: 7/06/2008
Style: English Special or Best Bitter
Brewer: Inhale
Batch Size: 20.00 L
Boil Volume: 23.28 L Boil Time: 70 min
Ingredients Amount Item Type % or IBU
2.30 kg Light Dry Extract (15.8 EBC) Dry Extract 79.0 %
0.15 kg CSR Golden Syrup (0.0 EBC) Extract 5.2 %
0.20 kg Caraamber (59.1 EBC) Grain 6.9 %
0.15 kg (Joe White) Crystal (141.8 EBC) Grain 5.2 %
0.11 kg Caraaroma (300.0 EBC) Grain 3.8 %
10.00 gm Green Bullet [13.50%] (60 min) Hops 20.2 IBU
25.00 gm Green Bullet [13.50%] (15 min) Hops 13.5 IBU
20.00 gm Green Bullet [13.50%] (10 min) Hops 8.1 IBU
15.00 gm Green Bullet [13.50%] (0 min) Hops -
0.50 tsp Koppa Floc (Boil 15.0 min) Misc
1.00 tsp Salt (Boil 60.0 min) Misc
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.045 SG (1.039-1.045 SG)
Estimated Final Gravity: 1.011 SG (1.009-1.014 SG)
Estimated Color: 24.3 EBC (11.8-27.6 EBC) Color [Color]
Bitterness: 41.7 IBU (20.0-45.0 IBU) Alpha Acid Units: 3.2 AAU
Estimated Alcohol by Volume: 4.5 % (3.7-4.8 %)
craig maher
Well-Known Member
- Joined
- 11/9/06
- Messages
- 152
- Reaction score
- 1
Vlad the Pale Aler
Cereal Killer
- Joined
- 7/3/04
- Messages
- 1,146
- Reaction score
- 3
warrenlw63
Just a Hoe
- Joined
- 4/5/04
- Messages
- 7,202
- Reaction score
- 12
Tomorrow's Ooorish Red. 
There should be a similar version going down in Tallarook too.
Wazzie's Dargle
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-D Scottish And Irish Ale, Irish Red Ale
Min OG: 1.044 Max OG: 1.060
Min IBU: 17 Max IBU: 28
Min Clr: 23 Max Clr: 47 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.85
Anticipated OG: 1.054 Plato: 13.31
Anticipated EBC: 40.5
Anticipated IBU: 25.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 52.94 L
Pre-Boil Gravity: 1.046 SG 11.39 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
-----------------------------------------------------------------------------
91.4 9.00 kg. BB Pale Malt Australia 1.037 3
4.1 0.40 kg. Weyermann Caramunich III Germany 1.037 187
1.0 0.10 kg. TF Crystal UK 1.034 194
1.5 0.15 kg. Weyermann Caraaroma Germany 1.034 470
2.0 0.20 kg. JWM Roast Barley Australia 1.036 1200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Northdown Pellet 6.50 14.0 60 min.
50.00 g. Northdown Pellet 6.50 11.9 30 min.
Yeast
-----
WYeast 1275 Thames Valley Ale
Water Profile
-------------
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name:
Total Grain kg: 9.85
Total Water Qts: 15.61 - Before Additional Infusions
Total Water L: 14.77 - 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
---------------------------------------------------------------------------------
protein 5 20 55 55 Infuse 66 14.77 1.50
sacc 5 60 66 66 Infuse 90 8.15 2.33
Total Water Qts: 24.23 - After Additional Infusions
Total Water L: 22.93 - After Additional Infusions
Total Mash Volume L: 29.50 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Warren -
There should be a similar version going down in Tallarook too.
Wazzie's Dargle
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-D Scottish And Irish Ale, Irish Red Ale
Min OG: 1.044 Max OG: 1.060
Min IBU: 17 Max IBU: 28
Min Clr: 23 Max Clr: 47 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.85
Anticipated OG: 1.054 Plato: 13.31
Anticipated EBC: 40.5
Anticipated IBU: 25.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 52.94 L
Pre-Boil Gravity: 1.046 SG 11.39 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
-----------------------------------------------------------------------------
91.4 9.00 kg. BB Pale Malt Australia 1.037 3
4.1 0.40 kg. Weyermann Caramunich III Germany 1.037 187
1.0 0.10 kg. TF Crystal UK 1.034 194
1.5 0.15 kg. Weyermann Caraaroma Germany 1.034 470
2.0 0.20 kg. JWM Roast Barley Australia 1.036 1200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Northdown Pellet 6.50 14.0 60 min.
50.00 g. Northdown Pellet 6.50 11.9 30 min.
Yeast
-----
WYeast 1275 Thames Valley Ale
Water Profile
-------------
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Name:
Total Grain kg: 9.85
Total Water Qts: 15.61 - Before Additional Infusions
Total Water L: 14.77 - 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
---------------------------------------------------------------------------------
protein 5 20 55 55 Infuse 66 14.77 1.50
sacc 5 60 66 66 Infuse 90 8.15 2.33
Total Water Qts: 24.23 - After Additional Infusions
Total Water L: 22.93 - After Additional Infusions
Total Mash Volume L: 29.50 - After Additional Infusions
All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.
Warren -
Just bottled my 'Fuggley Ale':
Coopers Real Ale goop,
1500g light liquid malt extract,
500g Crystal grain,
12g Fuggles @ 20min,
12g Fuggles dry in secondary for a week.
(S-04 yeast).
Biggest use of grains to date in one hit, and I liked it! Thinking heavily towards Partial/AG here...
Stout coming up, will probably be something like this:
Tin of goop,
1500g Dark liquid malt extract,
500g Crystal grain,
300g Chocolate grain,
100g Black patent grain,
20g Goldings @ 20min,
20g Goldings dry in secondary for a week.
(S-04 yeast, made to 18L)
I know its not up to AG standards but any suggestions would be appreciated.
Cheers - boingk
Coopers Real Ale goop,
1500g light liquid malt extract,
500g Crystal grain,
12g Fuggles @ 20min,
12g Fuggles dry in secondary for a week.
(S-04 yeast).
Biggest use of grains to date in one hit, and I liked it! Thinking heavily towards Partial/AG here...
Stout coming up, will probably be something like this:
Tin of goop,
1500g Dark liquid malt extract,
500g Crystal grain,
300g Chocolate grain,
100g Black patent grain,
20g Goldings @ 20min,
20g Goldings dry in secondary for a week.
(S-04 yeast, made to 18L)
I know its not up to AG standards but any suggestions would be appreciated.
Cheers - boingk
Juddy
Well-Known Member
- Joined
- 12/9/05
- Messages
- 56
- Reaction score
- 0
Home from night shift @ 0830.
HLT on for todays brew...
06-08-2008 Chunk's Belgian Dubbel
Recipe Specifics
----------------
Anticipated OG: 1.085
Anticipated EBC: 26.1
Anticipated IBU: 25.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.9 6.00 kg. Weyermann Pilsner Germany 317.42 4
12.7 1.00 kg. Candi Sugar (clear) Generic 384.25 1
3.8 0.30 kg. Weyermann Caraaroma Germany 284.01 350
3.8 0.30 kg. Weyermann Carared Germany 300.71 48
3.8 0.30 kg. Wheat Malt Germany 325.77 4
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hallertau Pellet 3.70 13.1 60 min.
35.00 g. Hallertau Pellet 3.70 8.8 30 min.
28.00 g. Saaz Plug 2.20 2.5 15 min.
28.00 g. Saaz Plug 2.20 1.0 5 min.
Yeast
-----
WYeast 1388 Belgian Strong Ale
Whilst waiting for the mash popped this one in the keg...
Chunk's Imperial India Pale Ale
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
----------------
Anticipated OG: 1.082
Anticipated EBC: 16.6
Anticipated IBU: 105.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
66.7 6.00 kg. TF Maris Otter Pale Ale Malt UK 309.07 6
22.2 2.00 kg. Weyermann Pilsner Germany 317.42 4
5.6 0.50 kg. JWM Caramalt Australia 300.71 56
5.6 0.50 kg. JWM Wheat Malt Australia 334.13 4
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
100.00 g. Northern Brewer Pellet 9.80 86.4 60 min.
40.00 g. East Kent Goldings Pellet 4.80 6.1 10 min.
40.00 g. Fuggles Pellet 4.80 6.1 10 min.
40.00 g. East Kent Goldings Pellet 4.80 3.4 5 min.
40.00 g. Fuggles Pellet 4.80 3.4 5 min.
40.00 g. East Kent Goldings Pellet 4.80 0.0 Dry Hop
40.00 g. Fuggles Pellet 4.80 0.0 Dry Hop
Yeast
-----
WYeast 1098 British Ale
All in all a very productive day!
Cheers
Juddy
HLT on for todays brew...
06-08-2008 Chunk's Belgian Dubbel
Recipe Specifics
----------------
Anticipated OG: 1.085
Anticipated EBC: 26.1
Anticipated IBU: 25.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.9 6.00 kg. Weyermann Pilsner Germany 317.42 4
12.7 1.00 kg. Candi Sugar (clear) Generic 384.25 1
3.8 0.30 kg. Weyermann Caraaroma Germany 284.01 350
3.8 0.30 kg. Weyermann Carared Germany 300.71 48
3.8 0.30 kg. Wheat Malt Germany 325.77 4
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hallertau Pellet 3.70 13.1 60 min.
35.00 g. Hallertau Pellet 3.70 8.8 30 min.
28.00 g. Saaz Plug 2.20 2.5 15 min.
28.00 g. Saaz Plug 2.20 1.0 5 min.
Yeast
-----
WYeast 1388 Belgian Strong Ale
Whilst waiting for the mash popped this one in the keg...
Chunk's Imperial India Pale Ale
A ProMash Brewing Session - Recipe Details Report
Recipe Specifics
----------------
Anticipated OG: 1.082
Anticipated EBC: 16.6
Anticipated IBU: 105.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
66.7 6.00 kg. TF Maris Otter Pale Ale Malt UK 309.07 6
22.2 2.00 kg. Weyermann Pilsner Germany 317.42 4
5.6 0.50 kg. JWM Caramalt Australia 300.71 56
5.6 0.50 kg. JWM Wheat Malt Australia 334.13 4
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
100.00 g. Northern Brewer Pellet 9.80 86.4 60 min.
40.00 g. East Kent Goldings Pellet 4.80 6.1 10 min.
40.00 g. Fuggles Pellet 4.80 6.1 10 min.
40.00 g. East Kent Goldings Pellet 4.80 3.4 5 min.
40.00 g. Fuggles Pellet 4.80 3.4 5 min.
40.00 g. East Kent Goldings Pellet 4.80 0.0 Dry Hop
40.00 g. Fuggles Pellet 4.80 0.0 Dry Hop
Yeast
-----
WYeast 1098 British Ale
All in all a very productive day!
Cheers
Juddy
Kai
Fermentation Assistant
- Joined
- 1/4/04
- Messages
- 3,734
- Reaction score
- 17
I've never used III but II has always been fairly bland in my experience. The wort going into the kettle was a lot lighter than I was expecting for 350g of dark grain; it's brown rather than black. Maybe roy gypped me
h34r: Just drew off a sample from the kettle, at this stage it doesn't seem to strong.
Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
brewed a Scottish 70/- today. Base Golden promise, 2.2% caraaroma, 2.2% Roast Barley. 1.038, Bittered with EKG to 20 IBU
Tommorow is 50 liters or classic Rauchbier with 40% Rauchmalz, munick, pils, caramunich 2, caraaroma and some Carafe spec 2. 1.056, bittering to about 28 IBU with SAAZ! and a bit at the end for the hell of it.
Also mashing and no chilling a Belgian DDDDDDDubbel. GP, Munich 2, Caramunic 2 and caraaroma. Sugar will be added later. 1.068, 20 IBU with NZ Styrian goldings flowers at 45 min, 15 min and flame out. 3787 yeast.
ooooooooo i cant wait for tham all!
cheers
edit: 1.068, not 1.086
Tommorow is 50 liters or classic Rauchbier with 40% Rauchmalz, munick, pils, caramunich 2, caraaroma and some Carafe spec 2. 1.056, bittering to about 28 IBU with SAAZ! and a bit at the end for the hell of it.
Also mashing and no chilling a Belgian DDDDDDDubbel. GP, Munich 2, Caramunic 2 and caraaroma. Sugar will be added later. 1.068, 20 IBU with NZ Styrian goldings flowers at 45 min, 15 min and flame out. 3787 yeast.
ooooooooo i cant wait for tham all!
cheers
edit: 1.068, not 1.086
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