What are you brewing II ?

[bindi]

A 1.072 wort I will throwing 2 yeast at, my morphed 3787 that's very nice and T 58 [a small amount from a beer fermenting] let's see which comes out on top.
Here is the bill.

5.10 kg Pale Malt, Maris Otter (3.0 SRM) Grain 74.45 %
1.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 14.60 %
0.20 kg Melanoiden Malt (20.0 SRM) Grain 2.92 %
0.05 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 0.73 %
25.00 gm Hallertauer Hersbrucker [2.20 %] (60 min) (First Wort Hop) Hops 5.2 IBU
20.00 gm Tettnang [4.50 %] (60 min) (First Wort Hop) Hops 8.5 IBU
10.00 gm Hallertauer, New Zealand [8.50 %] (60 min) (First Wort Hop) Hops 8.0 IBU
10.00 gm Hallertauer, New Zealand [8.50 %] (30 min) Hops 5.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.50 kg Candi Sugar, Amber (75.0 SRM) Sugar 7.30 %
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

The starter is going crazy.

 

[Jye]

Finally had room to brew after a month and put down a different APA for me... and its not even for me

APA

Boil Volume: 27.83 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brew Hous

Ingredients Amount Item Type % or IBU
4.50 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 100.0 %

16.00 gm Horizon [13.00%] (60 min) Hops 22.5 IBU
14.00 gm Centennial [10.00%] (20 min) Hops 9.2 IBU
5.00 gm Chinook [12.20%] (20 min) Hops 4.0 IBU
14.00 gm Centennial [10.00%] (5 min) Hops 3.0 IBU
5.00 gm Chinook [12.20%] (5 min) Hops 1.3 IBU

1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.050 SG (1.045-1.060 SG) Measured Original Gravity: 1.048 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 4.4 SRM (5.0-14.0 SRM) Color [Color]
Bitterness: 40.1 IBU (30.0-50.0 IBU) Alpha Acid Units: 2.4 AAU
Estimated Alcohol by Volume: 4.9 % (4.5-6.0 %) Actual Alcohol by Volume: 5.7 %

 

[Stuster]

Looks interesting, Bindi. What's happened to your 3787 yeast then? Just got used to your system?

I'm currently running off the sparge from my first beer of the year. Woohoo. Pretty straightforward APA. Pretty easy to tell I'm rusty. I forgot to check my mash temp.


Batch Size: 23.00 L
Boil Size: 28.19 L
Estimated OG: 1.046 SG
Estimated Color: 13.8 EBC
Estimated IBU: 35.9 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 95.24 %
0.20 kg Crystal (Joe White) (141.8 EBC) Grain 4.76 %
25.00 gm Centennial [9.50 %] (60 min) (First Wort Hops 23.9 IBU
10.00 gm Amarillo [9.50 %] (10 min) Hops 3.9 IBU
10.00 gm Centennial [9.50 %] (10 min) Hops 3.9 IBU
10.00 gm Centennial [9.50 %] (5 min) Hops 2.1 IBU
10.00 gm Amarillo [9.50 %] (5 min) Hops 2.1 IBU
15.00 gm Amarillo [9.50 %] (Dry Hop 3 days) Hops -
10.00 gm Amarillo [9.50 %] (0 min) Hops -
15.00 gm Centennial [9.50 %] (Dry Hop 3 days) Hops -
10.00 gm Centennial [9.50 %] (0 min) Hops -
1.00 gm Calcium Chloride (Mash 60.0 min) Misc
1.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

 

[Ross]

My first go with mint in a beer...Been boiling for 30 minutes now & smelling awesome.

Midnight Mint
Schwarzbier (Black Beer)

Type: All Grain
Date: 8/02/2008
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse Efficiency: 81.00

Amount Item Type % or IBU
3.20 kg Munich Malt II (17.7 EBC) Grain 55.36 %
2.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 34.60 %
0.24 kg Carafa II (811.6 EBC) Grain 4.15 %
0.12 kg Chocolate Malt (1300.0 EBC) Grain 2.08 %
0.12 kg Chocolate Pale Malt (886.5 EBC) Grain 2.08 %
0.10 kg Caraaroma (256.1 EBC) Grain 1.73 %
40.00 gm Pearle [6.30 %] (60 min) Hops 23.4 IBU
20.00 gm Pearle [6.30 %] (20 min) Hops 7.1 IBU
26.00 gm Pearle [6.30 %] (2 min) Hops 1.3 IBU
0.20 kg Dark Mint Chocolate (Boil 80.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.07 %
Bitterness: 31.7 IBU Calories: 503 cal/l
Est Color: 62.3 EBC Color: Color
Mashed at 64c

 

[bindi]

Great looking recipe Ross :super: You have got me thinking how a Chocolate would go in a Belgian style Ale. Dark Rum might work.

 

[joecast]

kolsch

A ProMash Recipe Report

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

06-C Light Hybrid Beer, Koelsch

Min OG: 1.044 Max OG: 1.050
Min IBU: 20 Max IBU: 30
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

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

Batch Size (L): 18.00 Wort Size (L): 18.00
Total Grain (kg): 3.00
Anticipated OG: 1.044 Plato: 11.01
Anticipated SRM: 3.5
Anticipated IBU: 19.8
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 21.18 L
Pre-Boil Gravity: 1.038 SG 9.41 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.0 1.50 kg. Weyermann Pilsner Germany 1.038 2
16.7 0.50 kg. Weyermann Pale Wheat Germany 1.038 2
16.7 0.50 kg. Generic DME - Light Generic 1.046 8
16.7 0.50 kg. Corn Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Spalter Spalt Pellet 3.30 18.1 60 min.
14.00 g. Spalter Spalt Pellet 3.30 1.7 10 min.


Yeast
-----

DCL Yeast K-97 SafAle German Ale

boiling as i type. just have to be patient enough to let cool for a decent pitching temp.

 

[Ross]

...& followed up by this one...

Bananabread Bitter
Special/Best/Premium Bitter

Type: All Grain
Date: 8/02/2008
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse Efficiency: 92.00

Amount Item Type % or IBU
2.70 kg Pale Malt, Maris Otter (5.9 EBC) Grain 61.36 %
0.70 kg Munich II (Weyermann) (16.7 EBC) Grain 15.91 %
0.40 kg Brown Malt (145.0 EBC) Grain 9.09 %
0.40 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 9.09 %
0.20 kg Caraaroma (390.0 EBC) Grain 4.55 %
20.00 gm Challenger [7.90 %] (60 min) Hops 15.4 IBU
30.00 gm Challenger [7.90 %] (15 min) Hops 11.4 IBU
40.00 gm Challenger [7.90 %] (5 min)

1.00 kg Banana flesh (Boil 5.0 min) Misc
2 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.3%
Bitterness: 33.1 IBU Calories: 420 cal/l
Est Color: 27.4 EBC Color: Color
Mashed at 63c

Cheers Ross

Edit: Styrian Goldings switched to all Challenger.

 

[mikem108]

Ross, are you after the "Dog Fish Head" award for wierd stuff in beers

 

[Ross]

Ross, are you after the "Dog Fish Head" award for wierd stuff in beers

Keeps me out of trouble ...

The Bananabread bitter is a commercial drop in the UK made by Charles Wells - It's actually an excellent drop. This is my first attempt at something close.

Cheers Ross

 

[bconnery]

Keeps me out of trouble ...

The Bananabread bitter is a commercial drop in the UK made by Charles Wells - It's actually an excellent drop. This is my first attempt at something close.

Cheers Ross

Looking forward to tasting your attempt at that one Ross.
Was very surprised by just how much the Wells beer tasted exactly like it sounded...

 

[randyrob]

wasn't going to brew today but the missus is getting a haircut that takes about 4 hours so instead of twiddling my thumbs
i checked the fridge and improvised on my usual house brew. it's a bit more malty but i'm sure it will do the job.

WAGGIN TAIL PALE MK4

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 9.25
Anticipated OG: 1.051 Plato: 12.71
Anticipated EBC: 16.4
Anticipated IBU: 34.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
64.9 6.00 kg. JWM Traditional Ale Malt Australia 1.038 7
27.0 2.50 kg. Weyermann Munich I Germany 1.038 15
5.4 0.50 kg. JWM Wheat Malt Australia 1.040 4
2.7 0.25 kg. JWM Crystal 140 Australia 1.035 145

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Magnum Whole 13.10 14.6 60 min.
30.00 g. Simcoe - USA 06 Pellet 11.90 7.8 15 min.
30.00 g. Cascade Pellet 6.70 4.4 15 min.
30.00 g. Simcoe - USA 06 Pellet 11.90 4.9 5 min.
30.00 g. Cascade Pellet 6.70 2.7 5 min.
30.00 g. Simcoe - USA 06 Pellet 11.90 0.0 0 min.
30.00 g. Cascade Pellet 6.70 0.0 0 min.


Yeast
-----

WYeast 1272 American Ale II

 

[Doc]

Brewing my Yardglass Hoppy Lite.

90% Marris Otter
10% Dark Wheat

Magnum @ 60 mins
Cascade & Centennial @ 10 mins
Cascade & Centennial @ 0 mins

About 3.5% and it is nice and hoppy. Beautiful.

Doc

 

[neonmeate]

brewin a remake of my "brett-pils" from last year - except even hoppier. should be good in a few months' time.

brettpils2

Recipe Overview
Wort Volume After Boil: 20.00 l
Expected OG: 1.047 SG
Expected IBU (using Tinseth): 49.7 IBU Expected Color: 2.5 SRM

Fermentables
German Pilsner Malt 4.00 kg

Hops
Variety Alpha Amount Form When
Slovenian Styrian Goldings 4.2 70 g Pelletized Hops First Wort Hopped
Czech Saaz 3.3 84 g Loose Whole Hops 1 Min From End
German Brewers Gold 5.0 55 g Pelletized Hops 1 Min From End
Slovenian Styrian Goldings 4.2 30 g Pelletized Hops 1 Min From End

Yeast: primary with Wyeast 3711 french saison (should get it down to 1000-1002 or so!) and then 2 months with orval dregs

 

[Stuster]

Interesting stuff as usual, neonmeate. 170g of flame out hops is a lot. How did that work out last time? And how did the hoppiness work with the brett?

 

[neonmeate]

well last time i used 100g hersbrucker for bittering and 100g saaz at flameout - was dripping with saaziness early on and then after 9 months or so balanced out with the brett but perhaps lost a bit of hops in the nose - and the malt began to come through. so this one is built for ageing - i still want to smell the hops in a year's time. and i don't think you can overdo aroma hops...

brett always goes well with hops!!! look at orval itself. especially nice herbal noble hops - fruity hops would not work. i wouldnt go near amarillo and cascade with brett. yecch.

 

[neonmeate]

actually i just found another two plugs of tettnang lying around in the freezer so that will take the flameout addition to a nice even 200g.

 

[Stuster]

brett always goes well with hops!!! look at orval itself. especially nice herbal noble hops - fruity hops would not work. i wouldnt go near amarillo and cascade with brett. yecch.

Doh. Didn't think of Orval. Doh again. No fruity hops and brett? But some brett is supposed to give pineapple which might work with something like Amarillo, no? Might have to culture up the dregs from the porter I did and try something like that.

 

[neonmeate]

yeah perhaps the anomalus would make it a fruitcup sort of beer with US hops... how was your brett anomalus porter anyway?

 

[Stuster]

yeah perhaps the anomalus would make it a fruitcup sort of beer with US hops... how was your brett anomalus porter anyway?

It turned out ok. Could probably have done with more brett contribution. I might have left it in secondary too long. Still, I enjoyed it. I have a few left so I could drop you by a bottle some day.

 

[bindi]

Mashing overnight [have not done this for years].
Wobbly Boot *****, APA
24L
5.63kg Grain [5.06 kg Pilsner (Weyermann) (1.7 SRM) almost 90%]
Simco and a little Cascade for IBUs of 40
About 1.060 OG, I will know soon enough

05 yeast will eat it.

Edit: Was doing a Belgian Blond :huh: But found all these Yanky hops and 05 yeast ready to go and I hit 1.060 on the nose.