What are you brewing II ?

[kook]

Got two planned for tomorrow, about to go crush the grain, treat the water for the bitter and weigh out the hops.

Recipe: Chiswick Bitter Clone
Style: Standard / Ordinary Bitter
Target OG: 1.038
Yeast: WY1968 London Ale (18 degrees)
Boil Time: 60 mins

Grist:
95% Barrett Burston Ale
5% Bairds Medium Crystal

Mash Schedule: Single Infusion, 60 min at 67 degrees

Hopping Schedule:
24 IBU Target (60 mins)
0.37g/L Northdown (15 mins)
0.37g/L Challenger (15 mins)
2.2g/L Goldings (dry hops)



Recipe: Dark Funk
Style: Belgian Specialty Ale
Target OG: 1.045
Yeast: WY3191 Berliner Weisse Blend (18 degrees)
Boil Time: 10 mins

Grist:
79% Barrett Burston Wheat Malt
5% Weyermann Caramel Wheat
3% Weyermann Chocolate Wheat
13% Dark Belgian Candi Syrup

Mash Schedule: Single Infusion, 60 min at 66 degrees

Hopping Schedule:
1g / L Northern Brewer (in mash)


I'll probably throw a good handful of rice hulls in the second beer just to be safe.

 

[warrenlw63]

Recipe: Dark Funk
Style: Belgian Specialty Ale
Target OG: 1.045
Yeast: WY3191 Berliner Weisse Blend (18 degrees)
Boil Time: 10 mins

Grist:
79% Barrett Burston Wheat Malt
5% Weyermann Caramel Wheat
3% Weyermann Chocolate Wheat
13% Dark Belgian Candi Syrup

Mash Schedule: Single Infusion, 60 min at 66 degrees

Hopping Schedule:
1g / L Northern Brewer (in mash)


I'll probably throw a good handful of rice hulls in the second beer just to be safe.

Man that's a highly interesting looking beer. :beerbang:

Hey Kook can you post back and let us know how it turns out? I'd really like to know. :icon_cheers:

Warren -

 

[brendanos]

That second one sounds awesome kook! Put me down for a sample when it's ready

 

[Duff]

Recipe: Dark Funk
Style: Belgian Specialty Ale
Target OG: 1.045
Yeast: WY3191 Berliner Weisse Blend (18 degrees)
Boil Time: 10 mins

Grist:
79% Barrett Burston Wheat Malt
5% Weyermann Caramel Wheat
3% Weyermann Chocolate Wheat
13% Dark Belgian Candi Syrup

Mash Schedule: Single Infusion, 60 min at 66 degrees

Hopping Schedule:
1g / L Northern Brewer (in mash)


I'll probably throw a good handful of rice hulls in the second beer just to be safe.

And please tell where to buy candi syrup.

Cheers.

 

[kook]

I bought it from Grain & Grain late last year. They don't have it on their website though, best to phone them up or drop them an email.

Otherwise B3 in the states

I plan to ferment the beer out for a week, then rack to a cube and leave it for about 2-5 months. I'm not sure what I'm going to do with it after that. I could add some cherries, raspberries or red grape must to some of it. I'm sure i'll work something out though.

 

[randyrob]

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Dirty Celebration Ale
Brewer: Rob & Darryn
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 80.00 L
Boil Size: 98.04 L
Estimated OG: 1.060 SG
Estimated Color: 19.2 EBC
Estimated IBU: 61.2 IBU
Brewhouse Efficiency: 60.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
20.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 78.4 %
4.00 kg Munich I (Weyermann) (14.0 EBC) Grain 15.7 %
1.00 kg Carared (Weyermann) (47.3 EBC) Grain 3.9 %
0.50 kg Caramunich III (Weyermann) (139.9 EBC) Grain 2.0 %
120.00 gm Nugget [9.80%] (60 min) Hops 34.0 IBU
60.00 gm Amarillo Gold [9.80%] (15 min) Hops 8.4 IBU
60.00 gm Centennial [7.20%] (15 min) Hops 6.2 IBU
60.00 gm Cascade [5.50%] (15 min) Hops 4.7 IBU
60.00 gm Amarillo Gold [9.80%] (5 min) Hops 3.4 IBU
60.00 gm Centennial [7.20%] (5 min) Hops 2.5 IBU
60.00 gm Cascade [5.50%] (5 min) Hops 1.9 IBU
60.00 gm Amarillo Gold [9.80%] (0 min) Hops -
60.00 gm Cascade [5.50%] (0 min) Hops -
60.00 gm Centennial [7.20%] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

-------------------------------------------------------------------------------------

Parti-Gyle from previous batch

American Amber

A ProMash Recipe Report

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 11.50
Anticipated OG: 1.050 Plato: 12.41
Anticipated EBC: 29.8
Anticipated IBU: 28.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
57.4 6.60 kg. 2nd Runnings out of MOAMT 1.038 5
11.3 1.30 kg. Flaked Corn (Maize) America 1.040 1
7.8 0.90 kg. TF Crystal Wheat UK 1.034 100
13.9 1.60 kg. Weyermann Carahell Germany 1.035 26
3.5 0.40 kg. Weyermann Carared Germany 1.036 48
5.2 0.60 kg. JWM Caramalt Australia 1.036 56
0.9 0.10 kg. Weyermann Carafa Special III Germany 1.035 1300

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Nugget Whole 9.80 20.5 60 min.
50.00 g. Goldings - E.K. Pellet 5.10 4.5 15 min.
50.00 g. Fuggle Pellet 4.40 3.9 15 min.
50.00 g. Goldings - E.K. Pellet 5.10 0.0 0 min.
50.00 g. Fuggle Pellet 4.40 0.0 0 min.
30.00 g. Styrian Goldings Pellet 5.25 0.0 0 min.


Yeast
-----

US-05

 

[Doogiechap]

Just turned the flame off this:
Nuggety Summer Ale 40L Batch
Cryer Ale Malt 8.546 kg 95.0 %
German Wheat Malt 0.450 kg 5.0

Hops
Variety Alpha Amount IBU Form When
UK Progress 5.7 % 40 g 17.5 Pellet Hops 60 Min From End
German Saphir 4.5 % 12 g 1.4 Pellet Hops 20 Min From End
Bibra Lake Nugget :super: 13.0 % (well somewhere around 13%) 89 g 16.5 Loose Whole Hops 5 Min From End
Mashed at 64, US05 will be tossed in tomorrow (oops, this) morning after a few hours in the ferment fridge.

 

[bindi]

2nd mash over Easter, very simple.

5.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 91.41 %
0.10 kg Roasted Barley (300.0 SRM) Grain 1.83 %
28.00 gm Northern Brewer [9.40 %] (60 min) (First Wort Hop) Hops 28.8 IBU
18.00 gm Tettnang [4.50 %] (30 min) Hops 6.2 IBU
20.00 gm Hallertauer, New Zealand [6.60 %] (15 min) Hops 6.5 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
0.37 kg Dememera Sugar (2.0 SRM) Sugar 6.76 %
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

You can't beat the smell of these hops in a boil.

 

[glennheinzel]

AG #3 is a Boho Pils from "Brewing Classic Styles".
(I'm still playing around with the brewing software to try and calibrate it to the recipe, but the following is close enough).

Size: 22 L
Efficiency: 70.0%

Original Gravity: 1.054 (1.044 - 1.056)
Terminal Gravity: 1.014 (1.013 - 1.017)
Color: 5.2 (3.5 - 6.0)
Alcohol: 5.35% (4.2% - 5.4%)
Bitterness: 43.63 (35.0 - 45.0)

Ingredients:
5.5 kg Bohemian Pilsner Malt
.38 kg Carapils/Carafoam
50 g Czech Saaz (3.2%) - added during boil, boiled 60 min
60 g Czech Saaz (3.2%) - added during boil, boiled 30 min
30 g Czech Saaz (3.2%) - added during boil, boiled 10 min
30 g Czech Saaz (3.2%) - added during boil, boiled 0.0 min
1.0 tsp Irish Moss - added during boil, boiled 15 min
1 ea White Labs WLP802 Czech Budejovice Lager

Mash temp 67 deg C.

 

[Weizguy]

G'day Kook,

I was gonna ask how long you were gonna boil that beast, but then I replied to your post and read it ... 10 minutes, Dopey!

Best of luck with that beer. I suppose that's the one you were asking about a suggestion for a style/ name in another thread?

Sounds very nice. Be aware that the lacto will run out of puff quite early due to the higher alcohol level cf. Berliner Weisse, but the Brett will run all the way to a dry tank. I wouldn't mind a sample either, but that's logistically very difficult, so I'll have to brew one myself (as I have that yeast blend in the fridge). Maybe I'll use the yeastcake after the next Berliner?

Beerz
Les

 

[JasonY]

Kegging capacity is limited at the moment so I went for a brew I wouldn't mind bottling so just pitched the yeast on a Dubbel, something for me to age until next winter (xmas over here). Used some of the liquid Belgian candi sugar from B3 in it (tasted nice!). Hopefully it will be a nice warming ale for the festive season. Not sure if its true to style but I have brewed a few permutations on this one and they have all tasted great.

Challenge will be keeping it warm, the garage is still about 12degC these days

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.8 0.20 kg. Special B Malt Belgian 250.59 236
84.7 6.00 kg. Great Western Ale America 317.42 4
9.6 0.68 kg. Belgian Candi Sugar (liq - da Belgium 258.95 158
2.8 0.20 kg. CaraMunich Malt Belgium 275.65 148

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Glacier Whole 4.80 26.5 60 min.


Yeast
-----

WYeast 1214 Belgian Ale

 

[kook]

Best of luck with that beer. I suppose that's the one you were asking about a suggestion for a style/ name in another thread?

Sounds very nice. Be aware that the lacto will run out of puff quite early due to the higher alcohol level cf. Berliner Weisse, but the Brett will run all the way to a dry tank. I wouldn't mind a sample either, but that's logistically very difficult, so I'll have to brew one myself (as I have that yeast blend in the fridge). Maybe I'll use the yeastcake after the next Berliner?

Yep, that's the one. I'm not terribly creative so "dark funk" is the best I came up with.

With both my berliner weisse and this beer I didn't aerate inline as I normally do. This should allow the lacto to take over for a little while as the sacchromyces builds up. I'm hoping that as this was a repitch too the lacto should be even stronger.

 

[Pumpy]

Just mashed 40 litres od Pumpy's ESB cant wait to get it in the fermenter


Pumpy

 

[bindi]

3 rd mash for the Easter break using up some grains, just starting the boil, hope to get around 1.064 ish.
22L

4.80 kg Pale Malt, Maris Otter (3.0 SRM) Grain 84.21 %
0.90 kg Pilsner (Weyermann) (1.7 SRM) Grain 15.79 %
20.00 gm Styrian Goldings [5.60 %] (60 min) (First Wort Hop) Hops 11.2 IBU
20.00 gm Northern Brewer [6.60 %] (60 min) (First Wort Hop) Hops 14.4 IBU
15.00 gm Styrian Goldings [5.60 %] (30 min) Hops 5.8 IBU
15.00 gm Styrian Goldings [5.60 %] (15 min) Hops 3.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager [ I am liking this yeast] never was a lager fan before this yeast.

 

[Cortez The Killer]

Made these today - volume wise it pushed my system to the limit

IBU Case Swap - Brave New World Porter

Batch Size (L): 36.00 Wort Size (L): 34.00
Total Grain (Kg): 9.25
Anticipated OG: 1.060
Anticipated SRM: 33.0
Anticipated IBU: 40.6

69.2 6.40 kg. IMC Ale Malt Australia 1.042 5
13.0 1.20 kg. Weyermann - Munich II (Dark) Germany 1.008 9
3.2 0.30 kg. Black Patent Malt Great Britain 1.001 525
3.2 0.30 kg. Chocolate Malt Great Britain 1.002 475
8.1 0.75 kg. JW Crystal Australia 1.004 72
3.2 0.30 kg. Cara-Pils Dextrine Malt 1.002 2

15.00 g. Pacific Gem Pellet 9.93 12.8 60 min.
10.00 g. Centennial Pellet 8.83 7.6 60 min.
14.00 g. Chinook Pellet 12.40 14.9 60 min.
20.00 g. Cascade Pellet 5.50 3.8 25 min.
20.00 g. Cascade Pellet 5.50 1.6 5 min.

============================================================

NSW Case Swap - Almost Dark Ale

Batch Size (L): 42.00 Wort Size (L): 35.00
Total Grain (Kg): 9.72
Anticipated OG: 1.054
Anticipated SRM: 19.8
Anticipated IBU: 29.8

85.4 8.30 kg. Bairds - Maris Otter Pale Mal England 1.047 3
7.2 0.70 kg. JW Crystal Australia 1.004 72
4.3 0.42 kg. Cara-Pils Dextrine Malt 1.002 2
3.1 0.30 kg. Chocolate Malt Great Britain 1.002 475

15.00 g. Goldings - E.K. Pellet 5.00 5.5 60 min.
15.00 g. Green Bullet Pellet 11.00 12.0 60 min.
15.00 g. Fuggle Pellet 6.10 6.7 60 min.
15.00 g. Fuggle Pellet 6.10 2.7 25 min.
20.00 g. Goldings - E.K. Pellet 5.00 2.9 25 min.
20.00 g. Goldings - E.K. Pellet 5.00 0.0 Dry Hop

 

[drsmurto]

Made these today - volume wise it pushed my system to the limit

IBU Case Swap - Brave New World Porter

Batch Size (L): 36.00 Wort Size (L): 34.00
Total Grain (Kg): 9.25
Anticipated OG: 1.060
Anticipated SRM: 33.0
Anticipated IBU: 40.6

69.2 6.40 kg. IMC Ale Malt Australia 1.042 5
13.0 1.20 kg. Weyermann - Munich II (Dark) Germany 1.008 9
3.2 0.30 kg. Black Patent Malt Great Britain 1.001 525
3.2 0.30 kg. Chocolate Malt Great Britain 1.002 475
8.1 0.75 kg. JW Crystal Australia 1.004 72
3.2 0.30 kg. Cara-Pils Dextrine Malt 1.002 2

15.00 g. Pacific Gem Pellet 9.93 12.8 60 min.
10.00 g. Centennial Pellet 8.83 7.6 60 min.
14.00 g. Chinook Pellet 12.40 14.9 60 min.
20.00 g. Cascade Pellet 5.50 3.8 25 min.
20.00 g. Cascade Pellet 5.50 1.6 5 min.

============================================================

NSW Case Swap - Almost Dark Ale

Batch Size (L): 42.00 Wort Size (L): 35.00
Total Grain (Kg): 9.72
Anticipated OG: 1.054
Anticipated SRM: 19.8
Anticipated IBU: 29.8

85.4 8.30 kg. Bairds - Maris Otter Pale Mal England 1.047 3
7.2 0.70 kg. JW Crystal Australia 1.004 72
4.3 0.42 kg. Cara-Pils Dextrine Malt 1.002 2
3.1 0.30 kg. Chocolate Malt Great Britain 1.002 475

15.00 g. Goldings - E.K. Pellet 5.00 5.5 60 min.
15.00 g. Green Bullet Pellet 11.00 12.0 60 min.
15.00 g. Fuggle Pellet 6.10 6.7 60 min.
15.00 g. Fuggle Pellet 6.10 2.7 25 min.
20.00 g. Goldings - E.K. Pellet 5.00 2.9 25 min.
20.00 g. Goldings - E.K. Pellet 5.00 0.0 Dry Hop

And to think i copped some criticism for suggesting the use of amarillo in a porter

Looks damn tasty Cortez!

And i am liking the look of your dark ale, have one pencilled in for my next brew.

 

[Hutch]

3 rd mash for the Easter break using up some grains, just starting the boil, hope to get around 1.064 ish.
22L

4.80 kg Pale Malt, Maris Otter (3.0 SRM) Grain 84.21 %
0.90 kg Pilsner (Weyermann) (1.7 SRM) Grain 15.79 %
20.00 gm Styrian Goldings [5.60 %] (60 min) (First Wort Hop) Hops 11.2 IBU
20.00 gm Northern Brewer [6.60 %] (60 min) (First Wort Hop) Hops 14.4 IBU
15.00 gm Styrian Goldings [5.60 %] (30 min) Hops 5.8 IBU
15.00 gm Styrian Goldings [5.60 %] (15 min) Hops 3.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager [ I am liking this yeast] never was a lager fan before this yeast.

Hey bindi,

Interesting combination! Sort of an English Pale with a lager yeast.
What temp are you fermenting at?

 

[bindi]

Hey bindi,

Interesting combination! Sort of an English Pale with a lager yeast.
What temp are you fermenting at?

Done it before [close enough] and it was great, pitching temp of 15c and then set to 10c [along side a lager going at 10c made on Friday].
Can't get enough of this S 189 yeast .

 

[Hutch]

Done it before [close enough] and it was great, pitching temp of 15c and then set to 10c [along side a lager going at 10c made on Friday].
Can't get enough of this S 189 yeast .

I've only used it once, in German Pils, and bugger me it was drinking beatifully within weeks, and was as good or better than the few lagers I've so far made with different Wyeast varieties. I'd love to know what the Wyeast/Whitelabs equivalent is?...

 

[Stuster]

I've only used it once, in German Pils, and bugger me it was drinking beatifully within weeks, and was as good or better than the few lagers I've so far made with different Wyeast varieties. I'd love to know what the Wyeast/Whitelabs equivalent is?...

I think it's supposed to be the same as the White Labs Zurich Lager yeast WLP885, both sourced from the Hurlimann brewery.