What are you brewing II ?

[Doc]

Brewing tomorrow.
Have three recipes formulated, but still haven't decided which one to knock out.
Either a Summer Ale (with NZ Sauvin), an APA or a Roggenbier. mmmmmmmmmmm

Doc

 

[winkle]

"Tootin' Saison" brewing tonight.

Bluewit goes down tomorrow, mmmm blueberries in a wit :icon_cheers:

 

[bconnery]

"Tootin' Saison" brewing tonight.

Bluewit goes down tomorrow, mmmm blueberries in a wit :icon_cheers:

What saison yeast are you using winkle?
I've just kegged a beer with the seasonal French Saison WY3711 and initial tastes are pretty promising.
It fermented down to 1004! (I checked this on separate days because I didn't believe the first reading) with no issues and mucking about with 30+C temps which I read some other yeasts have had trouble with.

 

[winkle]

What saison yeast are you using winkle?
I've just kegged a beer with the seasonal French Saison WY3711 and initial tastes are pretty promising.
It fermented down to 1004! (I checked this on separate days because I didn't believe the first reading) with no issues and mucking about with 30+C temps which I read some other yeasts have had trouble with.

Wyeast 3726 Farmhouse, a pretty well behaved yeast, at 20C 8-9 days fermented down to 1010 then stopped for both batches so far. This one will be slightly stronger and spicer. :icon_cheers:

 

[jbirbeck]

Brewing on Saturday but thought i would throw the recipe out a few days prior since its the first time i have attempted to brew something outside my comofrt zone (not that i dont like having a constant supply of golden ale and landlord.....)

I have a wyeast 2000 yeast cake ready to use.

I have several kgs of weyermann vienna.

I have a pack of NS flowers.

Cant see why the combo wouldnt work but calling it an Oktoberfest is probably stretching the friendship...

Any thoughts/comments/criticisms?


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 85 Oktoberfest
Brewer: DrSmurto
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 29.96 L
Estimated OG: 1.050 SG
Estimated Color: 16.1 EBC
Estimated IBU: 28.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.30 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 94.51 %
0.25 kg Caramunich II (Weyermann) (124.1 EBC) Grain 5.49 %
10.00 gm Nelson Sauvin [11.00 %] (60 min) Hops 13.0 IBU
20.00 gm Nelson Sauvin [11.00 %] (20 min) Hops 15.8 IBU
20.00 gm Nelson Sauvin [11.00 %] (15 min) (Aroma HHops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Budvar Lager (Wyeast Labs #2000) Yeast-Lager


Mash Schedule: Decoction Mash, Single
Total Grain Weight: 4.55 kg
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
20 min Protein Rest Add 14.00 L of water at 56.5 C 52.0 C
60 min Saccharification Decoct 5.02 L of mash and boil it 66.0 C
10 min Mash Out Add 12.00 L of water at 94.1 C 78.0 C

:icon_drool2: :icon_drool2: :icon_drool2:

 

[Katherine]

Brewing on Sunday

A Chilli and Kaffir Lime summer ale,
Thats if I can find some kaffir...

Decided to use Mt Hood, not quite sure why.

I see that it is mainly used for aroma. How do you think it will go with bittering?????

 

[warrenlw63]

Saison
Wyeast 3726 Farmhouse Ale.

"Tootin' Saison"

What saison yeast are you using winkle?

Wyeast 3726 Farmhouse, a pretty well behaved yeast, at 20C 8-9 days fermented down to 1010 then stopped for both batches so far. This one will be slightly stronger and spicer. :icon_cheers:

Tis the season to be saisoning by the looks of things.

Your statement has given me great hope Winkle. Gunna give the 3726 a burl myself. Starter smells great.

Got this slated for Cup Day. Public holiday down here dontchaknow?.

Saison Trois Grain

A ProMash Recipe Report

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.50
Anticipated OG: 1.048 Plato: 11.99
Anticipated EBC: 7.7
Anticipated IBU: 27.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
5.3 0.50 kg. Flaked Oats America 1.033 5
73.7 7.00 kg. BB Pale Malt Australia 1.037 3
21.1 2.00 kg. Bourghul Turkey 1.036 6

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. B Saaz Motueka Pellet 6.70 21.5 90 min.
10.00 g. Goldings - E.K. Pellet 5.10 4.1 90 min.
20.00 g. Hallertauer Mittelfruh Pellet 5.70 2.2 15 min.
30.00 g. Goldings - E.K. Pellet 5.10 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)
1tsp Cumin Seeds 15 min (boil)

Yeast
-----

WYeast 3726 Farmhouse Ale


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

Mash Name: straight infusion

Total Grain kg: 9.50
Total Water Qts: 15.06 - Before Additional Infusions
Total Water L: 14.25 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein 5 20 55 55 Infuse 66 14.25 1.50
Sacc 1 5 45 63 63 Infuse 90 5.20 2.05
sacc 2 5 20 70 70 Infuse 90 8.46 2.94
mashout 5 15 76 76 Decoc 90 9.51 3.13 (Decoc Thickness)


Total Water Qts: 29.49 - After Additional Infusions
Total Water L: 27.91 - After Additional Infusions
Total Mash Volume L: 34.25 - After Additional Infusions

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

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.


Warren -

 

[winkle]

Tis the season to be saisoning by the looks of things.

Your statement has given me great hope Winkle. Gunna give the 3726 a burl myself. Starter smells great.

Got this slated for Cup Day. Public holiday down here dontchaknow?.

Saison Trois Grain

A ProMash Recipe Report

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.50
Anticipated OG: 1.048 Plato: 11.99
Anticipated EBC: 7.7
Anticipated IBU: 27.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
5.3 0.50 kg. Flaked Oats America 1.033 5
73.7 7.00 kg. BB Pale Malt Australia 1.037 3
21.1 2.00 kg. Bourghul Turkey 1.036 6

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. B Saaz Motueka Pellet 6.70 21.5 90 min.
10.00 g. Goldings - E.K. Pellet 5.10 4.1 90 min.
20.00 g. Hallertauer Mittelfruh Pellet 5.70 2.2 15 min.
30.00 g. Goldings - E.K. Pellet 5.10 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)
1tsp Cumin Seeds 15 min (boil)

Yeast
-----

WYeast 3726 Farmhouse Ale


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

Mash Name: straight infusion

Total Grain kg: 9.50
Total Water Qts: 15.06 - Before Additional Infusions
Total Water L: 14.25 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein 5 20 55 55 Infuse 66 14.25 1.50
Sacc 1 5 45 63 63 Infuse 90 5.20 2.05
sacc 2 5 20 70 70 Infuse 90 8.46 2.94
mashout 5 15 76 76 Decoc 90 9.51 3.13 (Decoc Thickness)


Total Water Qts: 29.49 - After Additional Infusions
Total Water L: 27.91 - After Additional Infusions
Total Mash Volume L: 34.25 - After Additional Infusions

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

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.


Warren -

Cumin Saison? h34r:

 

[Katherine]

Brewing on Sunday

A Chilli and Kaffir Lime summer ale,
Thats if I can find some kaffir...

Decided to use Mt Hood, not quite sure why.

I see that it is mainly used for aroma. How do you think it will go with bittering?????

ok Im not going to get ****** that nobody helping me out (he he he)...
Not quite sure of the quanity of Mt Hood as yet but thinking 60 min and flame out.

Still need to decide weather to go dried chilli or fresh chilli. I made a amatriciana pasta last night that had dried chilli in it and loved the flavour. Maybe some dried chilli in with the boil. And some fresh into the fermenter with the kaffir lime leaves. I have tonight and tommorow to think about it.

 

[raven19]

ok Im not going to get ****** that nobody helping me out (he he he)...

Sorry Katie, I wish I could give you some advice! Maybe butters can expand?

I like chilli in most things...

Please keep us informed how it goes!

Cheers!

 

[Katherine]

Sorry Katie, I wish I could give you some advice! Maybe butters can expand?

I like chilli in most things...

Please keep us informed how it goes!

Cheers!

I was only kidding due to the silly thread this morning. Sometimes I get a little impatient as people normally do help out (and Im leaving my PC soon). I usually find what Im after by doing a SEARCH! I will keep you informed..

 

[Doogiechap]

Brewing on Sunday

A Chilli and Kaffir Lime summer ale,
Thats if I can find some kaffir...

Decided to use Mt Hood, not quite sure why.

I see that it is mainly used for aroma. How do you think it will go with bittering?????

A good localish possibility for the Kaffir Leaves is Tony Ales
I'm looking forward to hearing about the outcome of this drop.

 

[newguy]

Brewing on Saturday but thought i would throw the recipe out a few days prior since its the first time i have attempted to brew something outside my comofrt zone (not that i dont like having a constant supply of golden ale and landlord.....)

I have a wyeast 2000 yeast cake ready to use.

I have several kgs of weyermann vienna.

I have a pack of NS flowers.

Cant see why the combo wouldnt work but calling it an Oktoberfest is probably stretching the friendship...

Any thoughts/comments/criticisms?

Who cares what you call it, it sounds very good. :icon_drool2: From the recipe it kind of looks like you could almost call it a Northern German Altbier.

 

[Tony]

Got out of work early.......... had my grain cracked last night, rig set up, just phoned ahead and had the better half switch it on for me.

Mashing a nice Summer ale. need something to knock out quick for the keg.

I have 1272 in the fridge and lots of SAAZ so what the heck.

Was going to brew the Dr's Goldnen ale but i just cant bring my self to use just amarillo in a beer....... im not that nuch of a fan.

So im doing this



Pips 30th Summer Ale

A ProMash Recipe Report

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

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 9.40
Anticipated OG: 1.046 Plato: 11.32
Anticipated EBC: 7.2
Anticipated IBU: 30.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
87.2 8.20 kg. IMC Pilsner Australia 1.038 3
6.4 0.60 kg. Weyermann Carahell Germany 1.035 26
5.3 0.50 kg. Weyermann Carapils Germany 1.037 3
1.1 0.10 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
120.00 g. Czech Saaz Pellet 4.50 27.7 45 min.
20.00 g. Czech Saaz Pellet 4.50 3.0 20 min.


Yeast
-----

WYeast 1272 American Ale II

 

[warrenlw63]

Cumin Saison? h34r:

I'll save a "money shot" for the What's in the Glass thread.

Warren -

 

[Fourstar]

Quasi SNPA clone ive devised for Saturday.

Almost the same % grist and grain type type as well as the same IBU per hop addition but with different hops (still got the big cascade aroma addition)

As taken from the SNPA clone discussion on northernbrewer

SNPA
American Pale Ale
Type: All Grain
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.0


5.60 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 94.1 %
0.35 kg Caramunich II (Weyermann) (63.0 SRM) Grain 5.9 %

20.00 gm Horizon [11.30%] (60 min) Hops 24.9 IBU
15.00 gm Northern Brewer [6.20%] (30 min) Hops 7.9 IBU
20.00 gm Cascade [6.30%] (10 min) Hops 5.0 IBU
50.00 gm Cascade [6.30%] (0 min) (Aroma Hop-Steep) Hops

1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 37.7 IBU
Est Color: 9.2 SRM


Mash In 66.0 C 75 min
Mash Out 77.0 C 10 min


Still tossing up between horizon and simcoe thou... Hmmmmm



Below Is the actual clone

Sierra Nevada Pale Ale Clone
Grain %'s and IBU/hopping schedule as advised by the brewer!

Anticipated OG: 1.053
Anticipated SRM: 8.0
Anticipated IBU: 37.0

8% Crystal 60L/SRM
92% 2 Row Malt

Magnum 25.4 IBU's (60 min)
Perle 7.3 IBU's (30 min)
Cascade 4.3 IBU's (10 min)
Cascade 2.2g:Litre Flameout/whirlpool addition (0 min) (50g~)

Wyeast 1056

Mash In: sacchrification temp: @ 67 degree's (60 min)
Mash Out: 77deg (10 min)

 

[newguy]

My Belgian Strawberry Blond which I'm planning to brew on Sunday. Since that's the first full day off of daylight savings time around here, I'm contemplating a time-themed name. [OT: I'm reminded of an email joke I got from a friend regarding DST. An elderly native man, upon hearing about DST, remarked "Only a white man would cut a foot off the bottom of a blanket, sew it to the top, and claim he had a longer blanket." But I digress..... ]

All grain 42l batch
Anticipated efficiency: 75%

Grist:
97% 2 row 12.21 kg
3% Gambrinus honey malt 466g

26g Magnum pellets (13.1%) 90 minutes
28g Spalt pellets (3.3%) 20 minutes

White Labs 570 Belgian Golden Ale

~3.5kg frozen strawberries added to one carboy (21l) @ ~ day 5.

Estimated OG: 1.070
17.7 IBU

Mash @ 64.5C 60 minutes

 

[horner34]

Due to Katie's Kaffir and lime summer ale, I've got an urge to do the same

When I can find the time this weekend I'm going to brew this.

23l

45% JW Pils
45% JW Wheat Malt
5% Wey Carapils
5% Torrified Wheat

Bitterd with EKG 20 IBU
Aroma with Hall Mitilfreu

? Lemon zest
? Dried Chilli

Wyeast 1056

If anyone can help me with the lemon and chilly that would be grouse.

I'll even give you a tip for the cup!

Thanx for ya Help.

Horner

 

[Tony]

Oh man you should smell all that saaz boiling.

Hit all my temps perfect, crystal clear wort to the kettle........... i love my HERMS

Tested pre boil wort............ on target for 80 to 85% efficiency to the fermenter!

I Will post a pic of the drained mash later on............ the husks are whole but empty. Looks like un cracked grain. Wetting the husks before milling helps heaps. And milling slow helps too.

cheers

 

[yardy]

planning a small kolsch (thanks Andrew)

3000 Pilsner Malt
.500 Wey Wheat Malt

NB to 18 IBU

Wyeast 2575 Kolsch

Cheers
Yard

 

[Tony]

Hey what do you know.

Im planning one next too.

Will be using 1007 though

and tetnanger.

YUM

cheers

 

[ohitsbrad]

About to drain off this American IPA from the mash tun:

25L
OG 1.065
65 IBUs
7 SRM

87% Barrett Burston ale malt
6.5% Carared
5% Munich I
1.5% Caramunich I
7.36kg total.

Mashed at 65deg.

10g Columbus 60min
45g Sticklebract 10min
45g Nelson Sauvin 10min
90g Simcoe 5min
90g Amarillo 0min
80g Columbus dryhop

360g total.

2x S-05 yeast. Ferment at 18deg.

A fine day here in Perth for brewing!

 

[Muggus]

10g Columbus 60min
45g Sticklebract 10min
45g Nelson Sauvin 10min
90g Simcoe 5min
90g Amarillo 0min
80g Columbus dryhop

360g total.

WOAH! Thats alot of late hops you've got there Brad!
That must smell awesome!


I put down my backup NSW Caseswap beer down today. A NZPA of sorts.
Basically just threw together some ingredients I had spare from previous beers.

Beached Whale Pale Ale

1.0kg Joe White Pilsner Malt
0.3kg Light Crystal Malt
0.15 Carapils
1.5kg Coopers Light Malt Extract
1.5kg Coopers Wheat Malt Extract

10g Super Pride (15.1%AA) 60min
10g Green Bullet (13.0AA) 15min
10g Pacific Jade (15.2%AA) 15min
20g Green Bullet (13.0AA) 5min
10g Pacific Jade (15.2%AA) 5min
20g Green Bullet (13.0AA) Dry (secondary)

Mash at 65 degrees
10L boil
24L batch
Ferment with 1L starter of US-05 at 20 degrees

Bit wierd with the large amount of crystal and the pilsner malt in there, but I wanted to get rid of them.

 

[neonmeate]

WOAH! Thats alot of late hops you've got there Brad!
That must smell awesome!

i'm bottling a westvleteren blond imitation tomorrow that i put 270g hops in... 210g Brewers gold, saaz and hersbrucker at flameout... heheheh

and on the 530 slurry going to throw a variant on mosher's three nipple tripel with lots of jaggery, GOP and coriander

Recipe Overview
Wort Volume Before Boil: 23.00 l Wort Volume After Boil: 22.00 l
Volume Transferred: 22.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 22.00 l Volume Of Finished Beer: 22.00 l
Expected Pre-Boil Gravity: 1.057 SG Expected OG: 1.073 SG
Expected FG: 1.014 SG Apparent Attenuation: 80.3 %
Expected ABV: 8.0 % Expected ABW: 6.3 %
Expected IBU (using Tinseth): 21.6 IBU Expected Color: 7.0 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % When
Weyermann Pilsner 5.00 kg 79.1 % In Mash/Steeped
Weyermann Melanoidin 0.50 kg 7.9 % In Mash/Steeped
Jaggery 0.82 kg 13.0 % Start Of Boil


Hops
Variety Alpha Amount Form When
German Tettnang 4.5 50 g Pelletized Hops 60 Min From End
German Tettnang 4.5 20 g Pelletized Hops At turn off


Other Ingredients
Ingredient Amount When
Coriander Seed 15 g In Boil
Seeds of Paradise 2 g In Boil


Yeast
White Labs WLP530-Abbey Ale

 

[The Scientist]

In the pipe line but will probably be put down around Xmas:

Leffe Brune Clone - Belgian Dubble

A ProMash Recipe Report

Recipe Specifics
----------------
Batch Size (L): 26.50 Wort Size (L): 26.50
Total Grain (kg): 6.51
Anticipated OG: 1.060 Plato: 14.66
Anticipated SRM: 21.2
Anticipated IBU: 22.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 31.18 L
Pre-Boil Gravity: 1.051 SG 12.55 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.9 4.81 kg. JWM Export Pilsner Australia 1.037 2
6.9 0.45 kg. JWM Light Munich Australia 1.038 10
5.2 0.34 kg. Candi Sugar (dark) Generic 1.046 275
3.5 0.23 kg. Cane Sugar Generic 1.046 0
3.5 0.23 kg. Aromatic Malt Belgium 1.036 25
3.5 0.23 kg. CaraMunich 60 France 1.034 60
3.5 0.23 kg. Special B Malt Belgian 1.030 120

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
43.00 g. Tettnanger Tettnang Pellet 4.50 22.9 60 min.

Yeast
-----
White Labs WLP530 Abbey Ale

Comments?

Anyone come close to the desired clone?

Cheers,

TS

 

[Doc]

A Summer Pale Ale today.
Smelt fantastic with the Sauvin flowers and D Saaz.

Doc

Doc's Homesick Summer Pale Ale

A ProMash Recipe Report

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

06-A American Pale Ales, American Pale Ale

Min OG: 1.045 Max OG: 1.056
Min IBU: 20 Max IBU: 40
Min Clr: 9 Max Clr: 28 Color in EBC

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

Batch Size (L): 65.00 Wort Size (L): 65.00
Total Grain (kg): 14.00
Anticipated OG: 1.051 Plato: 12.61
Anticipated EBC: 12.1
Anticipated IBU: 31.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 76.47 L
Pre-Boil Gravity: 1.043 SG 10.78 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
92.9 13.00 kg. JWM Traditional Ale Malt Australia 1.038 8
7.1 1.00 kg. TF Torrefied Wheat UK 1.035 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
34.00 g. NZ Sauvin Whole 11.90 18.5 60 min.
90.00 g. D Saaz Pellet 5.60 8.5 20 min.
90.00 g. D Saaz Pellet 5.60 4.2 5 min.



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

Mash Type: Single Step

Grain kg: 14.00
Water Qts: 44.38 - Before Additional Infusions
Water L: 42.00 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 79 Time: 45


Total Mash Volume L: 51.34 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

 

[Barry]

Just finished breakfast after mashing in a brown ale of sorts and a bitter (never again to be called an ordinary bitter). MO, some crystal with Norhtdown and EKG, Wyeast West Yorkshire yeast. Will start sparging in 45 minutes. Life is good

 

[AndrewQLD]

Plans for 2 x single batches of "MyBurger BitBurger" from "Brewing Classic Styles".
1st batch as per my normal method of brewing and the second batch to test John Palmers residual Alkalinity theories with water additions (3g MgSO4, 2ml Lactic Acid) as per his residual alkalinity worksheet based on my local water.
I hope it's drinkable :lol:

Batch Size: 24.00 L
Boil Size: 29.41 L
Estimated OG: 1.047 SG
Estimated Color: 5.3 EBC
Estimated IBU: 34.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pilsner Malt, (Barrett Burston) (3.0 EBC) Grain 100.00 %
50.00 gm Pearle [6.00 %] (60 min) Hops 31.9 IBU
5.00 gm Hallertauer Aroma N.Z [8.50 %] (15 min) Hops 2.2 IBU
14.00 gm Hallertauer Aroma N.Z [8.50 %] (1 min) Hops 0.5 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
2.00 ml Lactic Acid (Mash 60.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) [SYeast-Lager


Mash Schedule: My Mash
Total Grain Weight: 4.50 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Mash in Add 18.00 L of water at 70.9 C 64.0 C
5 min Mash Out Heat to 78.0 C over 20 min 78.0 C

 

[yardy]

just mashing out on the Wee Kolsch,

3000 Pils
.500 Wheat
NB to 18 IBU
2575 Wyeast Kolsch @ 18*C


Cheers
Yard

 

[Katherine]

A good localish possibility for the Kaffir Leaves is Tony Ales
I'm looking forward to hearing about the outcome of this drop.

I found the kaffir lime leaves at Peaches on Hampton Road.....

Doug
Ill keep a bottle a side for you...