What are you brewing II ?

[hughman666]

Think I'm addicted to whole hops. :lol: :wub:

tell me about it, since i got hold of my hop flowers i love watching them rolling with the boil. i've since built a SS mesh filter over the end of my pickup tube so they dont get caught in the transfer to fermenter.

 

[bindi]

Brewed this a couple of weeks ago and put on tap 10 min ago, for a hefe it has it all, banana,cloves cloudy and very nice, and only 5.9%

2.62 kg Wheat Malt [Powells] (1.5 SRM) Grain 39.8 %
2.54 kg Pilsner (Weyermann) (1.7 SRM) Grain 38.5 %
0.96 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 14.6 %
0.10 kg Cara-Pils/Dextrine (2.0 SRM) Grain 1.5 %
20.00 gm Northern Brewer [9.40%] (30 min) (First Wort Hop) Hops 14.1 IBU
20.00 gm Saaz [4.00%] (20 min) Hops 4.3 IBU
0.37 kg Dememera Sugar (2.0 SRM) Sugar 5.6 %
1 Pkgs American Hefeweizen Ale (White Labs #WLP320) [Starter 1500 ml] Yeast-Wheat

 

[PostModern]

I'm home ill today, so as well as brewing my Xmas in July stout, I've put on a "whimsy ale". I'm defrosting the hop freezer, so found all kinds of dregs of hops, some NB, some old US Fuggles, some 05 Cascade pellets, etc. I mashed 4.5kg of IMC Munich, 50g of Roast barley for colour and added the hops according to whimsy. Put lots of 3.7% Tas Hallertau flowers at the start of boil, then mixed the rest of what I found then put them into the boil whenever I feel like it. Wonder what I'll get? Mwhuhahahhaha. Time for another codral maybe?

 

[hockadays]

Brewed this a couple of weeks ago and put on tap 10 min ago, for a hefe it has it all, banana,cloves cloudy and very nice, and only 5.9%

2.62 kg Wheat Malt [Powells] (1.5 SRM) Grain 39.8 %
2.54 kg Pilsner (Weyermann) (1.7 SRM) Grain 38.5 %
0.96 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 14.6 %
0.10 kg Cara-Pils/Dextrine (2.0 SRM) Grain 1.5 %
20.00 gm Northern Brewer [9.40%] (30 min) (First Wort Hop) Hops 14.1 IBU
20.00 gm Saaz [4.00%] (20 min) Hops 4.3 IBU
0.37 kg Dememera Sugar (2.0 SRM) Sugar 5.6 %
1 Pkgs American Hefeweizen Ale (White Labs #WLP320) [Starter 1500 ml] Yeast-Wheat

hey Bindi, Do you get alot of banana with the usa hefe yeast or is it toned right down..?? ( compared to hefeIV yeast)

 

[Doogiechap]

SWEET!!!!!!!!

how much chinhook are u using mate? and anything else for bittering?

Rob.

i did my last apa with 30g of bittering chinook, way too much IMO. it was all i could taste the next day h34r:
next one i try (next weekend) will have 20g chinook.

Hughman your thoughts are encouraging for my batch.

23g Chinook @80mins
8g. amarillo @ 15mins
8g. cascade @ 15 mins
8g. amarillo @10 mins
8g. cascade @ 10 Mins
17.72 g amarillo @ 5 Mins
17.72 g.cascade @ 5 mins
26.58 g.amarillo @ flameout
26.58 g.cascade @ flameout

My batch size ended up at 35l (5 less than anticipated) but the boiled water I wanted to add was possibly tainted and didn't want to wait to get the US56 having a feed. Smells fantastic .

 

[randyrob]

Hughman your thoughts are encouraging for my batch.

23g Chinook @80mins
8g. amarillo @ 15mins
8g. cascade @ 15 mins
8g. amarillo @10 mins
8g. cascade @ 10 Mins
17.72 g amarillo @ 5 Mins
17.72 g.cascade @ 5 mins
26.58 g.amarillo @ flameout
26.58 g.cascade @ flameout

My batch size ended up at 35l (5 less than anticipated) but the boiled water I wanted to add was possibly tainted and didn't want to wait to get the US56 having a feed. Smells fantastic .

Heya Doogiechap,

i think you've done the right thing with the chinhook hops!

used 40g of chinhook for bittering in an equivalant size batch and it was a very sharp harsh grapefruit bitterness that i could still taste the next day, 4 months later and its drinkable!

would sure like to taste this one tho


Rob.

 

[Guest Lurker]

The best place for Chinook, is at flameout, in my opinion. Its a harsh bittering hop.

 

[KoNG]

i did my first double brew day a week or so back, had both beers in cubes within 6 hours which was much better than expected, so i may do it again some time if required.
Brewed 2 english bitters at either end of the BJCP colour range.
One with Styrian plugs late
the other with first gold late...

trialling the dry Windsor with both.

 

[Doogiechap]

Heya Doogiechap,

i think you've done the right thing with the chinhook hops!

used 40g of chinhook for bittering in an equivalant size batch and it was a very sharp harsh grapefruit bitterness that i could still taste the next day, 4 months later and its drinkable!

would sure like to taste this one tho


Rob.

Bloke I'll let you know when it's on tap and ready for the tasting . GL I (ignorantly) assumed that Chinook pellets were too harsh for flameout additions. This recipe is a favorite of mine so I'll give the Chinook a try next time .
Cheers
Doug

 

[winkle]

A clean-out-the-fridge Bitter

3.5kg JW Pale Ale
1.0kg Munich
200gm Caramunich 1
130gm Dark Crystal
50gm Chocolate Malt

22gm Northern Bitter 60min
15gm EK Goldings 15 min
15gm EK Goldings 5 min
15gm EK Goldings 0 min

Dry Yeast - Nottingham
19 litre batch

Should be good for State of Orgin 1

 

[boingk]

Just ending fermentation on an alcoholic ginger beer:

Brigalow Ginger Beer Can [900g]
600g dextrose
500g light dried malt extract
400g maltodextron
300g white sugar
1 cinnamon stick crushed and steeped for 10 minutes in boiling water
1 vanilla bean split and scraped then steeped with cinnamon stick

Planning to start a Stella-Artois knock-off with the following:

Wal's Dry Lager 1.7kg can
600g dextrose
500g light dried malt extract
400g maltodextron
24g Hallertau hops [12g 10 minute boil & 12g 3 minute boil]

Any ideas on the Stella? I always thought it used Sazz hops...

 

[hughman666]

Bloke I'll let you know when it's on tap and ready for the tasting . GL I (ignorantly) assumed that Chinook pellets were too harsh for flameout additions. This recipe is a favorite of mine so I'll give the Chinook a try next time .
Cheers
Doug

i ended up using 14g of chinook for the bittering when i weighed it all out in promash.

the hop schedule was like this:


14g chinook @ 60
14g cascade @ 20
14g cascade @ 15
14g cascade @ 10
14g chinook @ 5
28g cascade @ dry hop

the cascade additions were plugs so hence theyre 14g each.

mate you can really get a nice aroma from chinook in the last 5.

when this one's ready come over for a taste

 

[randyrob]

thinking about something like this:


30% Joe White Traditional Ale Malt
30% Joe White Pilsner Malt
30% Joe White Wheat Malt
10% Thomas Fawcett Caramalt

Bittering Nothern Brewer to 10 IBU's
Flavour Amarillo 20 IBU's
Aroma Amarillo 1g/L

Mash @ 66*C
Ferment 18*C

US-56


would this work???? and what style would i call it????

 

[Vlad the Pale Aler]

Rob

keep it to all Northern Brewer and ferment at 14c and it would end up very close to a California Common.

 

[randyrob]

Rob

keep it to all Northern Brewer and ferment at 14c and it would end up very close to a California Common.

Too Easy, Thanks Vlad!

 

[lokpikn]

Im going to do a cream corn ale with 4 kilos of pilsner malt and 500 gms of canned corn kernerls bitterd to about 15 to 20 ibu 4 to 4.5 % abv but i only got belguim ale yeast on hand so that going in as well.


MMMMMMMMMM


Yummy




Corn beer

 

[Tony]

Not brewing beer today.

Im brewing up Sweet Chilli Sauce.

recipe:

1 KG of chilli's, grown in my own backyard. Mix of hot thai, cyanne, mild bannana chilli's and some Jalepino's
12 cups of white vinegar
8 cups of warer
1.8 KG of sugar
24 cloves of garlic
8 tablespoons of freshly grated ginger

process the garlic, ginger nad chillis with the liqid till fine.
disolve in the sugar.
boil it till its reduced by half
bottle it

this will make about 3 liters of awsome chilli sauce. I make heaps and give some as gifts. they mean more cause i made it myself

cheers and sorry for the non beer post but its all i had

Oh........

Its been named to

Bee Sting Sweet Chilli Sauce.

The bees cant resist the smell. I have to boil it outside cause the smell in the house is overpowering and burns your eyes and makes the kisd cry!!! I found out the hard way first time i made it.

I have fished out 2 boiled bee's so far.

KAMAKAZIEEEEEEEEEEEEEEE..............

cheers

 

[bugwan]

Not brewing beer today.

Im brewing up Sweet Chilli Sauce.


cheers

Fantastic work Tony, I can smell it from here. Can't blame the bees for wanting a closer inspection

I'm putting down a Belgian Wit this arvo. One of my latest starts on a brew, the urge just hit me!

Recipe: Half-Wit
Brewer: Bugwan
Asst Brewer:
Style: Witbier
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.36 L
Estimated OG: 1.051 SG
Estimated Color: 3.4 SRM
Estimated IBU: 16.4 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.70 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 49.5 %
2.00 kg Wheat, Torrified (Thomas Fawcett) (2.0 SRMGrain 36.7 %
0.50 kg Oats, Malted (Thomas Fawcett) (2.0 SRM) Grain 9.2 %
0.25 kg Rice Hulls (0.0 SRM) Grain 4.6 %
28.00 gm Hallertauer [4.50%] (60 min) Hops 16.4 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
7.00g Coriander Seed (Boil 10.0 min) Misc
10.00g Orange Peel, Bitter (Boil 10.0 min) Misc
2.00g Cardamom Seeds (Boil 10.0 min) Misc
1 Pkgs Belgian Wit II (White Labs #WLP410) Yeast-Ale

Cheers!
Dave.

 

[domonsura]

Making my first lager for the winter today, using Bohemian Lager yeast. Today is Pacific Hallertau day, tomorrow is Tassie Hallertau (from MAH, cheers, I'm finally getting around to it.), then if I can get two in tomorrow, hersbrucker hallertau. All the same yeast starter/ grain bill, just substituting each hallertau addition for the next in line.
Taste off in a few months I guess.

edit- spelling

 

[Tony]

brewing chilli sauce rocks.

3 hours from chopping chillis to in the bottle.

leave for 2 or 3 months to mature and....... oooo....... i dont thing i will drink this by the schooner.

maybe i will have to dust off that middy glass that never gets used

cheers

PS. those bottles are about 1 liter capacity. Thats lots of sauce.

there was a bit left over so i 3/4 filled the Schwelmer pils bottle too.

cheers again