What are you brewing II ?

[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 %
48 gm Styrian Goldings [4.8%] (60 min) 23.5 IBU
32 gm Saaz [2.4%] (15 min) Hops 4.7 IBU
0.34 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 4.7 %
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: 27.4 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:

*edited to correct hop quantities and IBUs

 

[Steve]

Having a bash at Trents brown porter (from the NSW Xmas Case) tomorrow. I cant believe I simple the recipe is for such a tasty beer.....

5.2 kg Golden Promise
350gms Chocolate malt

Northern Brewer to 25 IBUs @ 60

Nottingham Ale yeast.

Cheers
Steve

Edit.....n if yer lucky n this one goes well you'll be drinking it at the Xmas in July case.

 

[Gerard_M]

Here we go again, 3 brews in a week is pretty good considering that lack of use all this gear has had to endure lately. Tonight we have another version of a Pale Ale with heaps of Cascade in the kettle late. Hopefully all cleaned up by 10.30pm as I have an early tee-time Sunday morning up the road. 2 rounds of golf in a week is also a bit of a record! Might get out for a few earl morning mid-week rounds this week.
Cheers
Gerard

 

[lefty2446]

Just put in the fridge and cleaned up after brewing a Blond, fairly simple recipe. Hope it turns out nice.
38L in the kegs:
1kg JW trad ale
7kg galaxy pilsner
300g english crystal
infusion mash at 67C
2 packets S04

Wish I had some munich to go in it but oh well.

Probably not going to be anywhere near style but should be drinkable none the less. :icon_drunk:

Adrian

 

[yardy]

brewing my first crack at an Oktoberfest/Marzen tomorrow

2250 Munich 1
2000 Bo Pils
1250 Vienna
.750 Munich 2
.150 Acid Malt
.070 Carafa

Saaz & NB to 24 IBU
S-189 Swiss Lager

pretty malty i know, but it's a starting point :icon_cheers:

cheers

 

[yardy]

Put this one down last Wednesday. It's a bit of a jumble, but I'm trying to rationalise my stocks, and use up some bits and pieces of malts and hops.

The sparge was slow as could be, and it took 1 hours to drain it, but it didn't get stuck. Possibly the Rye and Wheat might be responsible? Maybe I had the gap on my mill set too small at 1 millimetre?

Still, Beersmith tells me I got 88% efficiency into the boiler.

Mill Pale Ale 21
American Pale Ale

Type: All Grain
Date: 5/03/2008
Batch Size: 23.00 L
Brewer: Robert
Boil Size: 30.00 L Asst Brewer: Elsie
Boil Time: 75 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 63.16 %
0.50 kg Munich (15.0 EBC) Grain 10.53 %
0.50 kg Rye (6.0 EBC) Grain 10.53 %
0.25 kg Amber (100.0 EBC) Grain 5.26 %
0.25 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 5.26 %
0.25 kg Wheat Malt, Ger (3.9 EBC) Grain 5.26 %
15 gm Northern Brewer [6.60 %] (60 min) Hops 10.9 IBU
9 gm Chinook [12.40 %] (60 min) Hops 12.2 IBU
20 gm Horizon [9.30 %] (15 min) Hops 10.1 IBU
20 gm Cascade [6.30 %] (2 min) Hops 1.2 IBU
5 gm Irish Moss (Boil 15.0 min) Misc
40 L Local Water Water
1 Pkgs American Ale (CraftBrewer #also know as 1056) Yeast-Ale

Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.049 SG

looks nice Warra, that your first go with Rye ?

cheers

 

[razz]

Doughed in at 7am. First time I've used Galena, so a single hop brew should show what it's made of.
Pils
German Pilsner (Pils)


Type: All Grain
Date: 9/03/2008
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: 90.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 85.71 %
1.00 kg Wheat Malt (3.9 EBC) Grain 14.29 %
20.00 gm Galena [12.20 %] (60 min) Hops 13.7 IBU
70.00 gm Galena [12.20 %] (10 min) Hops 17.4 IBU
1.00 tsp koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.48 % Actual Alcohol by Vol: 4.69 %
Bitterness: 31.2 IBU Calories: 438 cal/l
Est Color: 5.9 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 7.00 kg
Sparge Water: 28.01 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
90 min Step Add 21.00 L of water at 68.4 C 63.0 C
15 min Step Heat to 78.0 C over 15 min 78.0 C



Mash Notes:
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.6
Pressure/Weight: 89.2 KPA Carbonation Used: -
Keg/Bottling Temperature: 4.0 C Age for: 28.0 days
Storage Temperature: 4.0 C

Notes

Doughed in and forgot to acidify water, made up Ph 5.2 and added to mash.

 

[warra48]

looks nice Warra, that your first go with Rye ?

cheers

Yep yardy, inspired by your many brews with Rye.

cheers

 

[Adric Hunter]

just bottled an Australianised IPA and are about to put down a James Squire Golden Ale clone

 

[THE DRUNK ARAB]

Today's effort. Managed a Special Bitter yesterday as well to get the stocks up.

Kiwi Brown

Type: All Grain
Date: 9/03/2008
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L
Boil Time: 90 min Equipment: Marks Equipment
Brewhouse Efficiency: 72.0


Ingredients

Amount Item Type % or IBU
2.00 kg Weyermann Munich I (15.8 EBC) Grain 32.3 %
1.95 kg Bairds Marris Otter (5.0 EBC) Grain 31.5 %
1.45 kg JWM Export Pilsner (3.9 EBC) Grain 23.4 %
0.40 kg Bairds Dark Crystal -120L (236.4 EBC) Grain 6.5 %
0.30 kg TF Pale Chocolate Malt (500.4 EBC) Grain 4.8 %
0.10 kg TF Amber Malt (100.5 EBC) Grain 1.6 %
12.00 gm Southern Cross 07 [15.90%] (60 min) Hops 22.3 IBU
7.00 gm Pacific Gem [17.80%] (60 min) Hops 14.6 IBU
30.00 gm NZ Styrian Goldings 07 [4.40%] (20 min) Hops 5.2 IBU
20.00 gm NZ Styrian Goldings 07 [4.40%] (5 min) Hops 1.7 IBU
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.060 SG
Bitterness: 43.8 IBU
Est Color: 46.2 EBC

C&B
TDA

 

[mikem108]

Saturdays brew was a AIPA

5.8 Kg Ale malt
0.35Kg TF Pale Crystal
0.34Kg Weyermann Munich Type 1
0.125 Carared
0.115 Caramalt 40L

Horizon 9.3% 36 gms 60mins
Centenial 8.8% 28 gms 10 mins
Simcoe 11% 28 gms 5 mins
Amarillo 8.5% 14gms 0
Cascade 6.8% 14gm Plug 0
WLP001 3 gen harvested from last weeks APA
Pre Boil OG 13.6 Plato
OG 15.9Plato
IBU 64
For 23l in the fermenter
Mash @ 65C for 1.5hrs
Ferment at 19C

 

[warrenlw63]

A CAP for the long weekend down here.

Kamikaze Rice Lager

A ProMash Recipe Report

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

02-C Pilsner, Classic American Pilsner

Min OG: 1.044 Max OG: 1.060
Min IBU: 25 Max IBU: 40
Min Clr: 7 Max Clr: 15 Color in EBC

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 7.10
Anticipated OG: 1.046 Plato: 11.33
Anticipated EBC: 4.7
Anticipated IBU: 21.9
Brewhouse Efficiency: 92 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 58.06 L
Pre-Boil Gravity: 1.035 SG 8.86 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
-----------------------------------------------------------------------------
78.9 5.60 kg. BB Pale Malt Australia 1.037 3
21.1 1.50 kg. Flaked Rice 1.040 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Green Bullet Whole 13.60 18.1 60 min.
75.00 g. Hallertau Hersbrucker Plug 2.80 3.8 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

DCL Yeast S-189 SafLager German Lager


Water Profile
-------------

Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager

Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm

pH: 8.16


Mash Schedule
-------------

Mash Name: straight infusion

Total Grain kg: 7.10
Total Water Qts: 11.25 - Before Additional Infusions
Total Water L: 10.65 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 20.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 5 20 55 55 Infuse 64 10.65 1.50
sacc 5 60 65 65 Infuse 90 5.44 2.27


Total Water Qts: 17.00 - After Additional Infusions
Total Water L: 16.09 - After Additional Infusions
Total Mash Volume L: 20.83 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

Warren -

 

[bugwan]

Nice one Warren. I took the day off work today and planned two brews (first time brewing since wedding planning began back in July '07 <_< ) - but I got busy and only got the stout done. Happy enough though - the smell of that grist was enough to floor me!

Used Warren's Three Shades recipe and hit every temp, volume and gravity - like falling off a bike.

Will hopefully get my Steam beer down (planned for this afternoon...but, oh well) next weekend. Stocks are depleted to the point where I'm raiding the red wine collection...not healthy.
I also found 5 litres of unfermented porter I froze back in early 2007 as I didn't have fermenter space...! Wonder how that'll turn out? It's survived one house-move already, I might throw it some US56 and see what happens...

 

[DJR]

Just a simple Pale ale recipe, again. I'm trying to get a bit of a house style going, while using what i have and trying for a bit of a floral/herby flavour from the Saphir and Saaz as well as citrus from Cascade and Tomahawk (i have quite a lot of Saaz, Saphir, Aussie cascade, Tomahawk and some B Saaz and magnum to use up)

5EBC/21IBU/1.041SG @ 85% target

86% JW Pils
13.2% Cane sugar
0.8% Wey Cara-aroma


60m 6g Tomahawk pellets 14%
5m 10g Cascade AU pellets 5.5%
5m 20g Saphir pellets 4.5%
5m 20g Saaz pellets 3.3%


+ whirlfloc + 2g CaCl2 + 2g CaSO4

Will get some reused US05 slurry from the last batch which came out a treat

 

[warrenlw63]

Nice one Warren. I took the day off work today and planned two brews (first time brewing since wedding planning began back in July '07 <_< ) - but I got busy and only got the stout done. Happy enough though - the smell of that grist was enough to floor me!

Used Warren's Three Shades recipe and hit every temp, volume and gravity - like falling off a bike.

Hey Dave... Good to see you're back on the bike.

Yep, nothing beats getting a whiff of Brown Malt in the mash which also carries well over to the finished beer. I've got a batch of 3 Shades about to be kegged today. Looking forward to it.

Hope you enjoy the resultant beer. :beer:

Warren -

 

[therook]

Nice one Warren. I took the day off work today and planned two brews (first time brewing since wedding planning began back in July '07 <_< ) - but I got busy and only got the stout done. Happy enough though - the smell of that grist was enough to floor me!

Used Warren's Three Shades recipe and hit every temp, volume and gravity - like falling off a bike.

Will hopefully get my Steam beer down (planned for this afternoon...but, oh well) next weekend. Stocks are depleted to the point where I'm raiding the red wine collection...not healthy.
I also found 5 litres of unfermented porter I froze back in early 2007 as I didn't have fermenter space...! Wonder how that'll turn out? It's survived one house-move already, I might throw it some US56 and see what happens...

Bugs,

You're going to love this stout

We need to catch up for a beer with devo at the Portland shortly

Rook

 

[bugwan]

Just saw your posts gents - thanks very much - looking forward to this drop - Warren you're right, that Brown malt wafts nicely. Pitching tonight.

Rook - I'm up at the Portland for lunch most Fridays now...just kicking around on my own, although I've caught up with their brewer (Dave) a couple of times and chatted away. Always interesting to speak to the commercial lads. They've run out of Speculator again (shame they don't brew past 5%ABV) but the Highwayman "thrice-hopped" is pretty good quaffing. Let me know when you're up for a drop.

Back on topic now - the five litres of Porter I found in the freezer had actually been there since October 2006, so that's about 18 months frozen solid. There was a little bit of growth on the lid of the bucket, so I decided to boil it for 10 mins, just to be safe. I will pitch some S-O4 into it tonight and see what happens! 5 litres is too much to chuck out...plus it tasted great back in '06!

 

[Mothballs]

I am brewing a chocolate porter today. Just about to mash in.

Choc Wheat Porter AG schedule
No Chill Batch # 186, 13-03-2008

Batch size- 40 Lt (into Fermenter 38lt)
Total Bitterness - 32 IBUS

2.5kg Aust Ale malt grain
3.0kg Vienna malt grain
1.0kg Dark Munich malt grain
0.6kg Flaked barley grain
0.5kg caramalt grain
0.5kg choc wheat malt grain
0.4kg medium crystal malt grain
0.1kg roast barley grain
(8.6kg total grain)

Bittering hops 41g Pride of Ringwood Flowers (9.6%AA)
(60 min boil 25 IBU)

Flavour Hops 40g Willamette pellets (4.5 % AA)
(15 min boil 7 IBU)

Aroma Hops 30g Willamette hop pellets (4.5 % AA)
(0 min boil 0 IBU)

2x whirlfloc tablet
2x safale US05 ale yeast

 

[Steve]

I am brewing a chocolate porter today. Just about to mash in.

Choc Wheat Porter AG schedule
No Chill Batch # 186, 13-03-2008

Batch size- 40 Lt (into Fermenter 38lt)
Total Bitterness - 32 IBUS

2.5kg Aust Ale malt grain
3.0kg Vienna malt grain
1.0kg Dark Munich malt grain
0.6kg Flaked barley grain
0.5kg caramalt grain
0.5kg choc wheat malt grain
0.4kg medium crystal malt grain
0.1kg roast barley grain
(8.6kg total grain)

Bittering hops 41g Pride of Ringwood Flowers (9.6%AA)
(60 min boil 25 IBU)

Flavour Hops 40g Willamette pellets (4.5 % AA)
(15 min boil 7 IBU)

Aroma Hops 30g Willamette hop pellets (4.5 % AA)
(0 min boil 0 IBU)

2x whirlfloc tablet
2x safale US05 ale yeast

sounds like a beauty moth!

I took today and tomorrow off and am half way through the mash of an APA.

3kg BB Galaxy
2kg Golden Promise

17gms Nelson Sauvin (flowers) @ 60
10gms Amarillo (plugs) @ 30
10gms Cascade (plugs) @ 15 + 1 Whirlfloc
10gms Cascade (plugs) @ 0

1 teaspoon Gypsum in mash and sparge water.

Mashing at 66 degrees

1 x Nottingham ale yeast.

 

[Duff]

sounds like a beauty moth!

I took today and tomorrow off and am half way through the mash of an APA.

3kg BB Galaxy
2kg Golden Promise

17gms Nelson Sauvin (flowers) @ 60
10gms Amarillo (plugs) @ 30
10gms Cascade (plugs) @ 15 + 1 Whirlfloc
10gms Cascade (plugs) @ 0

1 teaspoon Gypsum in mash and sparge water.

Mashing at 66 degrees

1 x Nottingham ale yeast.

Please tell. Where from?

:beerbang: