What are you brewing II ?

[SteveSA]

And yesterday I found a spare few hours between replanting a dozen chilli plants and watching the cricket to concoct a bitter inspired by Ruddles and an APA that I'm trying to get redder more than golden.

I think it may need to be redefined as an American Brown though. It seems that the black malt is a tad darker than allowed for. I would have preferred to use roast barley instead but I don't have any on hand at the moment. Hard to believe if you saw my grain stocks.

Anyway, here they are for your reading pleasure...

Puddles
Style: Special/Best/Premium Bitter

Recipe Specifications
--------------------------
Batch Size: 21.50 L
OG: 1.047
Color: 31.3 EBC
IBU: 37.2 IBU
Boil Time: 60 Minutes

Ingredients:
------------
87.1% Bairds Maris Otter Pale Ale Malt (5.3 EBC)
4.9% TF Dark Crystal (300.0 EBC)
2.1% TF Black Malt (900.0 EBC)
5.9 % 0.2kg Sugar, Table (Sucrose) (2.0 EBC) added at end of boil

21.00g Target [10.00 %] (60 min) 29.2 IBU
25.00g Bramling Cross [8.60 %] (15 min) 8.0 IBU
20.00g Bramling Cross [8.60 %] (Aroma Hops 10mins)

British Ale II (Wyeast Labs #1335) [Starter 1000ml]

Mash Schedule: Single Infusion, Medium/Full Body
----------------------------
Step Time Step Temp
75 min 68.0 C
10 min 76.0 C

I'll post the APA tonight. I don't have the recipe with me right now...

 

[mje1980]

Next up, my fave, a bitter, which may be in danger of losing it's place to weizen.

82.9% Wey pils
2.8% Medium crystal
2.8% Caramunich 1
2.2% Brown
1.1% carafa 1
8.3% Cane sugar

50g Northdown FWH
10g Northdown 60 min
25g Northdown 5 min

Whitbread ale yeast.

1.041
32.8 IBU

 

[razz]

Currently in the mashtun.
Hopgoblin Strong Ale
Extra Special/Strong Bitter (English Pale Ale)


Type: All Grain
Date: 29/02/2008
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
3.50 kg Munich Malt 1 (17.0 EBC) Grain 49.65 %
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 42.55 %
0.45 kg Dark Crystal (250.0 EBC) Grain 6.38 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 1.42 %
90.00 gm Fuggles [5.70 %] (60 min) Hops 30.0 IBU
30.00 gm Goldings, East Kent [5.00 %] (plugs) (15 min) Hops 4.4 IBU
30.00 gm Goldings, East Kent [5.00 %] (plugs) (5 min) Hops 1.7 IBU
1.00 tsp koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale



Beer Profile

Est Original Gravity: 1.043 SG
Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.09 % Actual Alcohol by Vol: 4.69 %
Bitterness: 36.1 IBU Calories: 449 cal/l
Est Color: 29.0 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 7.05 kg
Sparge Water: 27.91 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
75 min Step Add 21.15 L of water at 71.8 C 66.0 C
15 min Step Heat to 78.0 C over 15 min 78.0 C



This isn't the same recipe as the one on Beersmith but it fits with what is in my inventory, I kept the SG down as I'm trying to watch my figure. LOL

 

[winkle]

A double batch of Warrens Mild, I've got a 40 litre keg to fill up .
Windsor yeast seems to work well with this, the mob sure liked it on Saturday (mind you it was 40 C).

 

[oldbugman]

Making a triple batch of kolsch. 3x~16L cubes for dilution into fermenter, and the left overs going to starters.

Using Aussie Tettnang from a 1kg plug of flowers.



Dortworthy 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): 50.00 Wort Size (L): 50.00
Total Grain (kg): 12.00
Anticipated OG: 1.061 Plato: 15.02
Anticipated SRM: 4.0
Anticipated IBU: 27.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 16.00 Percent Per Hour
Pre-Boil Wort Size: 59.52 L
Pre-Boil Gravity: 1.051 SG 12.72 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.0 10.20 kg. Weyermann Pilsner Germany 1.038 2
10.0 1.20 kg. JWM Wheat Malt Australia 1.040 2
5.0 0.60 kg. Weyermann Munich I Germany 1.038 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Tettnanger Whole 3.90 1.8 5 min.
100.00 g. Tettnanger Whole 3.90 22.1 60 min.
50.00 g. Tettnanger Whole 3.90 3.7 20 min.

 

[Stuster]

Making some cubes for next year, Oldbugman.

I knocked up a Freedom ale today. Finished studying, so time for brewing.

Tried a step mash (for the second time). Easy to do. Have to wait and see if it makes any difference. The first batch I tried it with is dry hopping now. The two lots of NS - pellets for bittering with flowers for flavour and aroma (thanks Steve).

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.19 L
Estimated OG: 1.053 SG
Estimated Color: 13.9 EBC
Estimated IBU: 38.7 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Vienna Malt (5.9 EBC) Grain 96.15 %
0.13 kg Crystal malt (145.0 EBC) Grain 2.40 %
0.08 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.44 %
10.00 gm Nelson Sauvin [11.90 %] (45 min) Hops 11.6 IBU
10.00 gm Liberty [3.70 %] (20 min) Hops 2.4 IBU
10.00 gm Nelson Sauvin [13.00 %] (20 min) Hops 7.5 IBU
10.00 gm Liberty [3.70 %] (15 min) Hops 1.9 IBU
10.00 gm Nelson Sauvin [13.00 %] (15 min) Hops 6.1 IBU
10.00 gm Liberty [3.70 %] (10 min) Hops 1.4 IBU
10.00 gm Nelson Sauvin [13.00 %] (10 min) Hops 4.5 IBU
10.00 gm Nelson Sauvin [13.00 %] (5 min) Hops 2.5 IBU
10.00 gm Liberty [3.70 %] (5 min) Hops 0.8 IBU
10.00 gm Nelson Sauvin [13.00 %] (0 min) Hops -
10.00 gm Liberty [3.70 %] (0 min) Hops -
10.00 gm Liberty [3.70 %] (Dry Hop 3 days) Hops -
10.00 gm Nelson Sauvin [13.00 %] (Dry Hop 3 days) Hops -
1.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.20 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
15 min Protein Rest Add 7.79 L of water at 68.2 C 55.0 C
45 min Saccrification Add 7.79 L of water at 83.8 C 66.5 C
10 min Mash Out Add 7.59 L of water at 100.0 C 75.6 C

 

[oldbugman]

Making some cubes for next year, Oldbugman.

2 for me, 1 for bernd, who is my assistant brewer tomorrow.

 

[razz]

Making a triple batch of kolsch. 3x~16L cubes for dilution into fermenter, and the left overs going to starters.

Using Aussie Tettnang from a 1kg plug of flowers.



Dortworthy 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): 50.00 Wort Size (L): 50.00
Total Grain (kg): 12.00
Anticipated OG: 1.061 Plato: 15.02
Anticipated SRM: 4.0
Anticipated IBU: 27.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 16.00 Percent Per Hour
Pre-Boil Wort Size: 59.52 L
Pre-Boil Gravity: 1.051 SG 12.72 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
85.0 10.20 kg. Weyermann Pilsner Germany 1.038 2
10.0 1.20 kg. JWM Wheat Malt Australia 1.040 2
5.0 0.60 kg. Weyermann Munich I Germany 1.038 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Tettnanger Whole 3.90 1.8 5 min.
100.00 g. Tettnanger Whole 3.90 22.1 60 min.
50.00 g. Tettnanger Whole 3.90 3.7 20 min.

Are you going for the classic Koelsch yeasties for this delectable brew OB ? :chug:

 

[Jye]

I knocked up a Freedom ale today. Finished studying, so time for brewing.

Nice one Stu :super: Ive been under external examination for the past couple of months and just kicking around home until I start work next week... feels great B)

 

[oldbugman]

Are you going for the classic Koelsch yeasties for this delectable brew OB ? :chug:

Gunna try hunt down some wyeast for it.

Used to use the wlp029 back in my pre lager days during winter, to put out pseudo lagers, heard the wyeast is the better option

 

[0M39A]

Made up another lager today (using some yeast saved from the yeastcake of the previous one).

used a can of brewcraft munich lager i had laying about still, thought id give it a go (plus money is tight, only just started new job, dont get paid for another 2 weeks or so and im broke )

can of brewcraft munich lager
1kg light dried malt
300g white sugar
30g saaz @ 20min
20g saaz @ whirlpool
23L

s-23 yeast @ 11C for 2 weeks, diacetly rest @ 20C for 2 days then into a cube to lager for 2 weeks.

 

[goatherder]

Just mashed in a harvest ale. I picked 128g of home grown cluster hops yesterday.

79% IMC Ale
17% JW Munich
4% Medium Crystal

Single infusion at 67 to 1.048, 23l batch

NZ Goldings flowers at 60min to 18 IBU
128g wet home grown cluster by the handful from 15min to flameout

Wyeast 1469

 

[DJR]

Saturday Night in Hobart - finally back in and doing a brew in the new setup (much the same as the old setup but with a different burner and new handy pail mash tun)

Just a simple Pale ale recipe

11EBC/26IBU/1.041SG @ 85% target

98% JW Pils
2% Wey Cara-aroma


60m 8g Magnum pellets 13%
5m 18g Amarillo pellets 9%
5m 10g Cascade AU pellets 5.5%
5m 10g Tomahawk pellets 14%
5m 10g Saaz pellets 3.3%
0m 10g Cascade AU pellets 5.5%

+ whirlfloc + 5g CaCl2

Will hit it up with a sachet of dry Chico in the morning after no chilling.

Smells great from the boil at the moment - good to be back brewing again!

 

[mika]

Tomorrow will be the first brew for '08, taken long enough :angry:
I've added a control box since last brew, so hopefully that will make life a bit easier. Tonight is prep night, cleaning all the ball valves and a proper shakedown of the electrics. If it doesn't work, you shold be able to hear my cries of anguish.
Got a bit of a fetish for Golden Promise at the moment, so I've decide to give it a go in an APA, see if I can get a real malty background to it.

CALCINE TRAY APA
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 6.46
Anticipated OG: 1.048 Plato: 11.94
Anticipated SRM: 7.0
Anticipated IBU: 42.0
Brewhouse Efficiency: 60 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 6.00 L Per Hour
Pre-Boil Wort Size: 34.00 L
Pre-Boil Gravity: 1.035 SG 8.88 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
77.4 5.00 kg. TF Golden Promise Pale Ale Ma UK 1.037 3
20.1 1.30 kg. JWM Light Munich Australia 1.038 10
2.5 0.16 kg. Weyermann Carapils (Carafoam) Germany 1.037 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Northern Brewer Pellet 9.00 20.5 60 min.
15.00 g. Cascade Pellet 5.75 7.6 30 min.
20.00 g. Cascade Pellet 5.75 7.9 20 min.
25.00 g. Cascade Pellet 5.75 5.9 10 min.
25.00 g. Cascade Pellet 5.75 0.0 0 min.

Yeast
-----
WYeast 1272 American Ale II

Comments welcome, haven't bought the grain yet.

 

[Batz]

A double of Far Kin Ale


:icon_drunk:

Batz

 

[Weizguy]

This morning, I'm just at the point of heating my strike water for this little gem:

Leffe Blonde Clone from TDA (aka Fly-Blown Belgian)
Brew Type: All Grain Date: 02-03-08
Style: Belgian Blond Ale Brewer: Sethule Esbian III
Batch Size: 25.00 L Assistant Brewer: Nil
Boil Volume: 30.48 L Boil Time: 60 min
Brewhouse Efficiency: 70.0+ % Equipment: Les - Plastic 50 litre Esky and 45 litre S/S kettle

Ingredients Amount Item Type % or IBU
6.20 kg Pale Malt, Ale (IMC) (3.9 EBC) Grain 85.2 %
0.49 kg Munich I (Weyermann) (14.0 EBC) Grain 6.7 %
0.16 kg Caraamber (Weyermann) (70.9 EBC) Grain 2.2 %
0.11 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.5 %
412 gm Styrian Goldings [5.50%] (60 min) Hops 19.9 IBU
22 gm Saaz [3.50%] (15 min) Hops 3.3 IBU
0.32 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 4.4 %
1 Pkgs Canadian/ Belgian (Wyeast Labs #W3864) [Starter 2000 ml] [Cultured] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.067 SG (1.062-1.075 SG)
Estimated Final Gravity: 1.013 SG (1.008-1.016 SG)
Estimated Color: 12.7 EBC (7.9-11.8 EBC)
Bitterness: 23.3 IBU (20.0-30.0 IBU)
Estimated Alcohol by Volume: 7.0 % (6.0-7.5 %)

Mash Profile Name: Single Infusion, Light Body, Batch Sparge
Mash Grain Weight: 6.96 kg Mash PH: 5.4 PH
Sparge Water: 21.46 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 16 L of water at 759 C to give a mash temmp of 66.0 C. Hold for 90 min.

I'll need to bottle up some samples in PET bottles for shipping. One will be going to TDA.
I'll also be paying homage to TDA by performing a 90 minute mash, as it works for him. Linky

I have brewed once previously with this yeast (cultured from a commercial bottle) in a extract-based Belgian Pale. I didn't think it was a great beer (to my taste, at least), but the judges at the NSW State brew comp that year placed it 2nd in the Belgians , behind Best of Show (I have a trophy to show for it). I really, really enjoy the Unibroue beers and was happy to obtain the Canadian/Belgian yeast locally from an importer. If anyone else has used this yeast, please post here or shoot me a pm.

It's dirty shame that I polished off the last of the weizen in the keg last weekend, or I'd have a brekky Weissbier now. Prost!

Beerz
Les :beerbang:

 

[kook]

About to dough in a very slightly modified Pliny The Elder clone in a little while. Differences are mainly due to grain availability and the fact I dont see the sense in using ~200g dry hops in a 23L batch. ~100g should be fine (I hope!). All up this uses pretty much 300g in the mash and boil on a 23L batch.

OG 1.074
64C Single Infusion
90 Min Boil
Rager Formula

85% Marris Otter Pale (UK)
6% Carapils (GER)
2% Caramunich II (GER)
7% Dextrose

1.95g/L Chinook Mash Hops
170 IBU Warrior @ 90
25 IBU Chinook @ 90
40 IBU Simcoe @ 45
25 IBU Colmbus @ 30
2.91g/L Centennial @ Flame Out
1.3g/L Simcoe @ Flame Out

Will also dry hop with 2.1g/L Columbus, 1.13g/L Centennial and 1.13g/L Simcoe. I've actually halved the dryhops from the original recipe, mainly due to the hop shortage. Seems wasteful as I'm not sure there will be much difference in doubling them. Going to pitch two packs of rehydrated US-05.

Original recipe can be seen here.

 

[Duff]

Go the Pliny!!

Mashing a Brewers Gold Summer Ale. Receipe stolen mostly from the one Ross posted, but a slight change in malt. Anything you'd do differently Ross before I boil and add hops?

Cheers.


08-14 Brewers Gold Summer Ale

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 9.00
Anticipated OG: 1.053 Plato: 13.07
Anticipated SRM: 5.4
Anticipated IBU: 36.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 6.00 kg. JWM Export Pilsner Australia 1.037 2
22.2 2.00 kg. JWM Light Munich Australia 1.038 10
11.1 1.00 kg. JWM Wheat Malt Australia 1.040 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
45.00 g. Amarillo Pellet 8.20 23.1 60 min.
45.00 g. Brewer's Gold Pellet 7.70 10.8 15 min.
55.00 g. Brewer's Gold Pellet 7.70 2.2 2 min.


Yeast
-----

Fermentis US05 American Ale

 

[Ross]

Go the Pliny!!

Mashing a Brewers Gold Summer Ale. Receipe stolen mostly from the one Ross posted, but a slight change in malt. Anything you'd do differently Ross before I boil and add hops?

Duff,

The BG is a fairly aggressive hop & took a while to become really drinkable (drinking great now). I'd drop the IBU's to probably 30 if doing again as a thirst quencher...

cheers Ross

 

[Duff]

And so it is. Final receipe.


08-14 Brewers Gold Summer Ale

A ProMash Recipe Report

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

Batch Size (L): 40.00
Total Grain (kg): 9.00
Anticipated OG: 1.053 Plato: 13.07
Anticipated SRM: 5.4
Anticipated IBU: 31.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 6.00 kg. JWM Export Pilsner Australia 1.037 2
22.2 2.00 kg. JWM Light Munich Australia 1.038 10
11.1 1.00 kg. JWM Wheat Malt Australia 1.040 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Amarillo Pellet 8.20 20.6 60 min.
40.00 g. Brewer's Gold Pellet 7.70 9.6 15 min.
40.00 g. Brewer's Gold Pellet 7.70 1.6 2 min.


Yeast
-----

Fermentis US05 American Ale