What are you brewing II ?

[leeboy]

BIG RED AAA

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

Batch Size (LTR): 22.00 Wort Size (LTR): 22.00
Total Grain (kg): 6.46
Anticipated OG: 1.066 Plato: 16.02
Anticipated SRM: 15.7
Anticipated IBU: 59.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.3 4.80 kg. Pale Malt(2-row) America 1.036 2
7.0 0.45 kg. Crystal 40L America 1.034 40
4.6 0.30 kg. Crystal 60L America 1.034 60
7.0 0.45 kg. Munich Malt Germany 1.037 8
6.2 0.40 kg. CarAmber France 1.034 30
0.9 0.06 kg. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Galena Pellet 12.20 33.8 60 min.
20.00 g. Tomahawk, F-10 Variety Pellet 16.40 12.1 15 min.
20.00 g. Amarillo Gold Pellet 9.90 5.5 10 min.
20.00 g. Tomahawk, F-10 Variety Pellet 16.40 7.6 5 min.
20.00 g. Cascade Pellet 5.75 0.0 0 min.


Yeast
-----

WYeast 1056 Amercan Ale/Chico

 

[bindi]

Quick and easy English stlye bitter [I think] Does not matter.

22L

4.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 87.89 %
0.25 kg Crystal (Joe White) (72.0 SRM) Grain 4.88 %
29.00 gm Goldings, East Kent [5.10 %] (60 min) (First Wort Hop) Hops 15.4 IBU
15.00 gm Goldings, East Kent [5.10 %] (30 min) Hops 5.6 IBU
15.00 gm Styrian Goldings [5.60 %] (30 min) Hops 6.6 IBU
20.00 gm Styrian Goldings [5.60 %] (15 min) Hops 5.7 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
0.37 kg Dememera Sugar (2.0 SRM) Sugar 7.23 %

1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale This could change.

 

[remi]

Putting this down today,

some sort of ESB- fingers crossed....

remi


elected Style and BJCP Guidelines
8C-English Pale Ale-Extra Special/Strong Bitter

Minimum OG: 1.048 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.016 SG
Minimum IBU: 30 IBU Maximum IBU: 50 IBU
Minimum Color: 14.7 EBC Maximum Color: 46.5 EBC


Recipe Overview
Wort Volume Before Boil: 32.00 l Wort Volume After Boil: 25.00 l
Volume Transferred: 23.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.00 l Volume Of Finished Beer: 22.00 l
Expected Pre-Boil Gravity: 1.038 SG Expected OG: 1.049 SG
Expected FG: 1.013 SG Apparent Attenuation: 72.9 %
Expected ABV: 4.7 % Expected ABW: 3.7 %
Expected IBU (using Tinseth): 30.9 IBU Expected Color (using Morey): 34.4 EBC
BU:GU ratio: 0.64 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % MCU When
Bairds Marris Otter 5.200 kg 92.0 % 4.1 In Mash/Steeped
UK Medium Crystal 0.250 kg 4.4 % 5.0 In Mash/Steeped
UK Chocolate Malt 0.100 kg 1.8 % 15.0 In Mash/Steeped
German CaraRed 0.100 kg 1.8 % 0.6 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
UK Golding 4.3 % 48 g 24.4 Loose Pellet Hops 60 Min From End
UK Golding 4.3 % 12 g 4.7 Loose Pellet Hops 30 Min From End
UK Golding 4.3 % 10 g 1.8 Loose Pellet Hops 10 Min From End
UK Golding 4.3 % 10 g 0.0 Loose Pellet Hops At turn off


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 5 g In Boil


Yeast
Wyeast 1318-London Ale III


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Five Star 5.2

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F) w/Mash Out

Step Type Temperature Duration
Rest at 66 degC 60
Raise to and Mash out at 77 degC 10

 

[Screwtop]

Sparging this Bock at present.


4.54 kg Pilsner Malt
2.27 kg Munich Malt
10.00 gm Magnum (60 min)
15.00 gm Northern Brewer (60 min)
10.30 gm Spalter (30 min)
27gm Yeast #S-189


Mash Schedule

60 min Mash In - SaccharifAdd 21 L of water at 81.5 C 68.0 C
10 min Mash Out Heat to 78.0 C over 15 min 78.0 C

 

[bonj]

Sparging this Bock at present.


4.54 kg Pilsner Malt
2.27 kg Munich Malt
10.00 gm Magnum (60 min)
15.00 gm Northern Brewer (60 min)
10.30 gm Spalter (30 min)
27gm Yeast #S-189


Mash Schedule

60 min Mash In - SaccharifAdd 21 L of water at 81.5 C 68.0 C
10 min Mash Out Heat to 78.0 C over 15 min 78.0 C

Looks tasty Screwtop!

 

[matti]

I woke up and felt like brewing.
Realizing I haven't got any grains but some liquid malt and DME and **** load of hops.
A quick recipe without looking around too much
22 Litre
1.5 kg liquid malt
200g crystal
100g Chocolate
1 Kg DME
60 Target AA 9.6%
40 Fuggles AA 5.7%
20 Goldings AA 5.6%
1/2 whirlflock
S-04
Desperate measures for a habitual brewer.
got to fill my kegs up soon.....

going to work out IBU to 38-42

 

[browndog]

Dusted off the medals and headed off to the dawn service, flicked the switch on the HLT on the way out. It's 5:20 am and a double brewday about to start. First off is an Aussie Ale followed by an American Brown Ale. Have a great day all the AHB service and ex-service personnel out there.

cheers

Browndog

 

[bindi]

Dusted off the medals and headed off to the dawn service, flicked the switch on the HLT on the way out. It's 5:20 am and a double brewday about to start. First off is an Aussie Ale followed by an American Brown Ale. Have a great day all the AHB service and ex-service personnel out there.

cheers

Browndog

:icon_offtopic: Been to the dawn service and have a reunion starting lunch time at the RSL, it's mega swill or they will [good chance] end up at my bar, either way most will be "hammered"

 

[oldbugman]

Slapped a brew together.. just heating the HLT

40Litre
7.2kilo JW pils
1.3 kilo Wyer Munich
.5 kilo JW wheat

~250grams of amarillo. from 20mins down to flame out then chilled, not chilled.

 

[Screwtop]

Hope you enjoy the day Bindi and Browndog, I have a few to remember today, and will have a few in their honour. No brewing here today.

Screwy

 

[Barry]

Good Day
Brewed an American Brown Ale and Dunkelweizen yesterday. Going to the homebrew club meeting tonight (we decided to have it in honour of ANZAC Day). Great Aussie Pub Crawl tomorrow. Brewing a foreign stout and robust porter Sunday. About to bottle a southern brown now (will use the yeast for the porter and stout). Never enough time.

 

[Weizguy]

Good Day
Brewed an American Brown Ale and Dunkelweizen yesterday. Going to the homebrew club meeting tonight (we decided to have it in honour of ANZAC Day). Great Aussie Pub Crawl tomorrow. Brewing a foreign stout and robust porter Sunday. About to bottle a southern brown now (will use the yeast for the porter and stout). Never enough time.

Too right, Barry. Never enough time.

 

[Dave86]

Halfway through the boil of tony's LCBA clone, smells bloody lovely, fresh B Saaz and cascade :icon_drool2:

 

[brendanos]

Jus' finished an ANZAC Ale...

3kg JW Ale
2kg JW Wheat
200g JW Munich I
200g Wy Melanoidin
100g JW Amber
50g Wy Carafa II
300g Flaked Coconut
300g Rolled Oats

Mashed at 65C for 75 minutes, mashout at 75C, dump and two batch sparges for 30L into kettle

90min boil
30g Nelson Sauvin at 60mins for 40ish IBU's
500g Wildflower Honey at flameout

22L in fermenter at 1.069 diluted with bottled water to 1.061 in 25L. Bout 78% Eff?

Fermenting with S05... couldn't find the aussie strain! (...and couldn't be bothered reculturing)

Will be dropping 200g each of roasted flaked coconut and roasted rolled oats into secondary.

 

[glennheinzel]

Diggers smoke bomb
22-A Classic Rauchbier

Size: 20 L
Efficiency: 70.0%
Attenuation: 75.0%

Original Gravity: 1.056 (1.050 - 1.056)
Terminal Gravity: 1.014 (1.012 - 1.016)
Color: 15.1 (14.0 - 22.0)
Alcohol: 5.53% (4.8% - 6.0%)
Bitterness: 27.95 (20.0 - 30.0)

Ingredients:
2.5 kg Pilsner Malt
0.8 kg Munich TYPE I
2 kg Smoked Malt
0.25 kg Caramunich TYPE I
0.113 kg Melanoidin Malt
0.057 kg Roasted Malt (Black Malt)
40 g Tettnanger (4.3%) - added during boil, boiled 60 min
13 g Tettnanger (4.3%) - added during boil, boiled 10 min
1 Fermentis S-23 Saflager S-23
0.5 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 20 min

 

[Chad]

Recipe: 029 - 6B Blonde Ale
Brewer: Chad Smith
Style: Blonde Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.70 L
Estimated OG: 1.052 SG
Estimated Color: 5.5 SRM
Estimated IBU: 23.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.55 kg Pale Malt, Ale (Joe White) (3.0 SRM) Grain 91.92 %
0.20 kg Crystal Malt - 20L, Light (Bairds) (20.0 SRMGrain 4.04 %
0.20 kg Munich I, Light (Weyermann) (7.1 SRM) Grain 4.04 %
44.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 19.7 IBU
14.00 gm Goldings, East Kent [4.20 %] (20 min) Hops 3.8 IBU
7.00 gm Goldings, East Kent [4.20 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Table Salt (Boil 30.0 min) Misc
5.00 gm 5.2 Stabiliser (Mash 0.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

Double Infusion
Step Time Name Description Step Temp
15 min Protein Rest Add 9.31 L of water at 55.6 C 50.0 C
60 min Saccrification Add 8.27 L of water at 90.0 C 67.0 C

Ferment at 17c.

 

[Barry]

Good Day
Just finished brewing the foreign stout and robust porter.

 

[goatherder]

Made a munich dunkel on Friday. Dead simple recipe, looked and tasted great out of the kettle.

98% Weyermann Munich
2% Carafa special III
mashed at 68 to 1.052
75 min boil with Southern Cross pellets at 75min to 23 IBUs
two packets of Craftbrewer Swiss Lager yeast (S-189) at 11 degrees

 

[Maple]

This was my long weekend project:

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
47.3 2.60 kg. Wheat Malt America 1.038 2
47.3 2.60 kg. Pale Ale Malt (2-row) Australia 1.037 2
5.5 0.30 kg. Munich Malt Germany 1.037 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Nelson Sauvin Whole 11.90 12.9 60 min.
5.00 g. Nelson Sauvin Whole 11.90 1.1 1 min.


Yeast
-----

DCL Yeast T-58 SafBrew Specialty Ale (Craftbrewer Belgian Ale)

 

[Jye]

With the currently fermenting Saison about to be kegged with some brett and stored for 6 months Im brewing another to dump on the yeast cake for immediate consumption. Not exactly to style but Im taking a Bindi approach to this one

Saison

Brew Type: All Grain Date: 28/04/2008
Style: Saison Brewer: Jye
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 27.83 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: SK Brew Hous
Actual Efficiency: 0.0

Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
3.20 kg Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) Grain 56.6 %
1.10 kg Vienna Malt (Weyermann) (4.1 SRM) Grain 19.5 %
0.55 kg Rye Malt (Weyermann) (3.0 SRM) Grain 9.7 %
0.40 kg Caramunich III (Weyermann) (76.1 SRM) Grain 7.1 %
0.20 kg Crystal Malt - Dark (Thomas Fawcett) (121.8 SRM) Grain 3.5 %
0.20 kg Crystal Malt - Pale (Thomas Fawcett) (50.8 SRM) Grain 3.5 %

22.00 gm Magnum [13.10%] (60 min) Hops 29.0 IBU

0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
4.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc
5.00 gm 5.2 (Mash 90.0 min) Misc

1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.060 SG (1.048-1.080 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.017 SG (1.010-1.016 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 14.5 SRM (5.0-12.0 SRM) Color [Color]
Bitterness: 29.0 IBU (25.0-45.0 IBU) Alpha Acid Units: 1.7 AAU
Estimated Alcohol by Volume: 5.6 % (5.0-8.5 %) Actual Alcohol by Volume: 0.0 %
Actual Calories: -4 cal/l

Mash Profile Name: SK Brew Hous Mash Mash Tun Weight: 5.00 kg
Mash Grain Weight: 5.65 kg Mash PH: 5.4 PH
Grain Temperature: 25.0 C Sparge Temperature: 100.0 C
Sparge Water: 20.36 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 14.12 L of water at 71.1 C 65.0 C 90 min