What are you brewing II ?

[warrenlw63]

Actually a timely posting... Rook and myself are planning on brewing Irish Reds respectively for comparison purposes. I've heard he's already been on your case. :lol:

Warren -

 

[hockadays]

On the topic of reds I brewed this 10days ago.

3.5 Marris Pale
.3 crystal 75L
.1 Roast Barley
.2 Carapils

OG 1.052

Bittered to 22IBUS with Challenger
20g Challenger @ 15mins

I used WL029 Kolsch to give it a nice clean taste and it's now conditioning at 3degc for a few weeks.

Only got it down to 1.015 as my stainless aeration stone broke and dropped into the fermenter whilst aerating a lack of O2 may have stalled it a little high. Still tasted good from the fermenter.
mmmm...

Do you think a drop of superglue to fix the stone would be OK in wort??

 

[bindi]

Just mashed this Specialty, Experimental beer, Just starting to boil just over 25L should get 22L in the cube.
Never used Newport hops before.

4.50 kg Pale Malt, Maris Otter
0.50 kg Oats, Flaked
0.25 kg Crystal, Dark
0.10 kg Roasted Barley
0.05 kg Chocolate Malt
10.00 gm Chinook [11.00 %] (60 min) (First Wort Hop) Hops 10.6 IBU
10.00 gm Newport [11.00 %] (60 min) (First Wort Hop) Hops 11.8 IBU
10.00 gm Newport [11.00 %] (30 min) Hops 8.2 IBU
16.00 gm Amarillo Gold [8.20 %] (15 min) Hops 6.3 IBU
9.00 gm Amarillo Gold [8.20 %] (5 min) Hops 1.4 IBU
0.50 items Whirlfloc Tablet (
0.38 kg Dememera Sugar

Yeast...Let me think about that. <_<

 

[TidalPete]

Just about to add 2nd hop addition to my version of "P-----t Pils" from a secret source away from AHB.
Hummm! Can't wait.
Will let you know how it went.

TP :beer:

 

[Steve]

Just mashed this Specialty, Experimental beer, Just starting to boil just over 25L should get 22L in the cube.
Never used Newport hops before.

4.50 kg Pale Malt, Maris Otter
0.50 kg Oats, Flaked
0.25 kg Crystal, Dark
0.10 kg Roasted Barley
0.05 kg Chocolate Malt
10.00 gm Chinook [11.00 %] (60 min) (First Wort Hop) Hops 10.6 IBU
10.00 gm Newport [11.00 %] (60 min) (First Wort Hop) Hops 11.8 IBU
10.00 gm Newport [11.00 %] (30 min) Hops 8.2 IBU
16.00 gm Amarillo Gold [8.20 %] (15 min) Hops 6.3 IBU
9.00 gm Amarillo Gold [8.20 %] (5 min) Hops 1.4 IBU
0.50 items Whirlfloc Tablet (
0.38 kg Dememera Sugar

Yeast...Let me think about that. <_<

Havent even heard of Newport hops never mind try them? Id be going with US05 or SO4.
Cheers
Steve

 

[bindi]

Havent even heard of Newport hops never mind try them? Id be going with US05 or SO4.
Cheers
Steve

This is what Brew-Monkey says about Newport hops Link, bought some from Ross for the hell of it.

Edit: Link.

 

[Screwtop]

Tomorrow if the yeast has fired by 11pm tonight, otherwise Sunday.

Klsch

3.00 kg Pale Malt, Galaxy (Barrett Burston) (1.5 Grain 73.17 %
0.45 kg Carared (20.0 SRM) Grain 10.98 %
0.45 kg Spelt flour (1.6 SRM) Grain 10.98 %
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4.88 %
30.00 gm Hallertauer [4.80 %] (60 min) Hops 16.4 IBU
30.00 gm Tettnang [4.50 %] (30 min) Hops 11.8 IBU
2000ml Kolsch Yeast (Wyeast Labs #2565) [StarterYeast-Ale

 

[Ross]

Tomorrow if the yeast has fired by 11pm tonight, otherwise Sunday.

Klsch

3.00 kg Pale Malt, Galaxy (Barrett Burston) (1.5 Grain 73.17 %
0.45 kg Carared (20.0 SRM) Grain 10.98 %
0.45 kg Spelt flour (1.6 SRM) Grain 10.98 %
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4.88 %
30.00 gm Hallertauer [4.80 %] (60 min) Hops 16.4 IBU
30.00 gm Tettnang [4.50 %] (30 min) Hops 11.8 IBU
2000ml Kolsch Yeast (Wyeast Labs #2565) [StarterYeast-Ale

interesting recipe michael....where did the inspiration come from?

Cheers Ross

 

[boingk]

Just set down a darker winter brew - should come out something like a Pilsner Specialini with decent body, higher alcohol content [5.5%+], some chocolate-roasty undertones, plus the classic Sazz hopping.

Cascade Golden Harvest 1.7kg tin [on special for $7.50 haha],
1.5kg Liquid Amber Malt Extract,
150g Chocolate specialty grain,
12g Sazz @ 20min,
12g Sazz dry-hopping in secondary.

Yeast is a US-05 due to dodgy temp control [wet singlet method, giving 16-18'C], would rather use this for its clean crisp end pallate than a high-fermented lager yeast giving fruity flavours up the wazoo.

The recipe is actually more reminiscent of an American Brown, but the hopping is what is going to set it apart, Sazz as opposed to the classic Amarillo for an American Brown. Anyways, I expect I shall enjoy drinking it in mid-winter regardless

Cheers - boingk

 

[Screwtop]

interesting recipe michael....where did the inspiration come from?

Cheers Ross

Replied in chat

 

[bindi]

Havent even heard of Newport hops never mind try them? Id be going with US05 or SO4.
Cheers
Steve

Now for something completely odd I dumped it on K-97 yeast cake from a brew I just racked, looked too good to waste, and I did not want the little buggers to starve .

 

[THE DRUNK ARAB]

Just finished an Oktoberfest. Did a single decoction for this one too which considering I was also looking after the little fella was quite an achievement (for me anyway :lol: )

Lazy Marzen
Oktoberfest/Marzen




Boil Size: 30.33 L
Boil Time: 90 min
Brewhouse Efficiency: 72.0


Ingredients

Amount Item Type % or IBU
3.20 kg BB Galaxy Pale Malt (3.0 EBC) Grain 60.4 %
1.45 kg Weyermann Munich II (23.6 EBC) Grain 27.4 %
0.60 kg Weyermann Munich I (15.8 EBC) Grain 11.3 %
0.05 kg Weyermann Melanoidin (70.9 EBC) Grain 0.9 %
70.00 gm Hallertauer [2.10%] (60 min) Hops 19.1 IBU
20.00 gm Hallertauer [2.50%] (40 min) Hops 4.9 IBU
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager


Est Original Gravity: 1.052 SG
Bitterness: 24.0 IBU
Est Color: 14.7 EBC

C&B
TDA

 

[Steve]

Tomorrow if the yeast has fired by 11pm tonight, otherwise Sunday.

Klsch

3.00 kg Pale Malt, Galaxy (Barrett Burston) (1.5 Grain 73.17 %
0.45 kg Carared (20.0 SRM) Grain 10.98 %
0.45 kg Spelt flour (1.6 SRM) Grain 10.98 %
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4.88 %
30.00 gm Hallertauer [4.80 %] (60 min) Hops 16.4 IBU
30.00 gm Tettnang [4.50 %] (30 min) Hops 11.8 IBU
2000ml Kolsch Yeast (Wyeast Labs #2565) [StarterYeast-Ale

Whats Spelt flour?

 

[brendanos]

I dumped it on K-97 yeast cake from a brew I just racked, looked too good to waste, and I did not want the little buggers to starve

I was just about to suggest a saison/farmhouse strain! Though I did just read Zymurgy's article on Saisons, so I might be a little biased...

 

[Barry]

Just mashed in an APA (haven't made a good one yet, hope this is the one) and a kind of JS golden ale clone.

 

[bindi]

I was just about to suggest a saison/farmhouse strain! Though I did just read Zymurgy's article on Saisons, so I might be a little biased...

And a good suggestion it is, like you I am also biased.
Next time.

 

[Steve]

Put this double batch down yesterday

5kg Maris Otter
2.8kg BB Galaxy
1kg BB Wheat
680gms Munich 1
50gms Roasted Malt

60gms Northern Brewer @ 60
20gms Cascade @ 30
20gms Cascade @ 15 + 2 Whirlfloc
17gms Nelson Sauvin @ 0

SO4 x 2

Mashed @ 64 for 60 mins
No chilled overnight in fermenters
OG 1044 (tastes good)

Cheers
Steve

 

[Paul H]

218 Fullers ESB

A ProMash Recipe Report

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

08-C English Pale Ale, Extra Special/Strong Bitter

Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 6 Max Clr: 18 Color in SRM, Lovibond

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

Batch Size (L): 22.50 Wort Size (L): 22.50
Total Grain (kg): 6.19
Anticipated OG: 1.060 Plato: 14.68
Anticipated SRM: 13.3
Anticipated IBU: 35.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.50 Percent Per Hour
Pre-Boil Wort Size: 26.63 L
Pre-Boil Gravity: 1.050 SG 12.50 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 SRM
-----------------------------------------------------------------------------
74.3 4.60 kg. TF Maris Otter Pale Ale Malt UK 1.037 3
16.1 1.00 kg. Flaked Corn (Maize) America 1.040 1
9.0 0.56 kg. Crystal 60L America 1.034 60
0.5 0.03 kg. Chocolate Malt Belgium 1.030 500

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Wye Target Pellet 11.00 23.0 60 min.
11.00 g. Wye Challenger Whole 7.50 10.4 60 min.
15.00 g. Goldings - E.K. Pellet 4.20 2.3 15 min.
30.00 g. Goldings - E.K. Pellet 4.20 0.0 0 min.


Yeast
-----

White Labs WLP002 English Ale


Cheers Paul

 

[brendanos]

Currently mashing my first attempt at a mild with all the specialty malts (excluding the roast wheat) coming from my oven a few weeks ago. It all began it's life as Kirin malt.

It looks something like...

1.5kg Kirin
1kg Maris Otter
250g Medium Crystal (3.5h wet @ 70C, 2h @ 175C)
200g Light Roasted/Vienna (dry roast 1h @ 150C)
150g Dark Crystal (3.5h wet @ 70C, 3h @ 175C)
125g Medium Roast/Amber (dry roast 2h @ 150C)
100g Choc Wheat
75g Dark Roast/Brown (dry roast 3h @ 150C)

Mashed at 68C for an hour, mashout at 75C.
Expecting 1.034 in 22L. Bittering to 17IBU with Horizon. Fermenting with Wyeast London Ale cool-ish.
Also was the first time I've used salts. ~1g/L of calcium carbonate for residual alkalinity of 86, and a few grams of table salt.

Don't really know what to expect in terms of flavour from the specialties, but they tasted like the real deal, and anyway it's a fun experiment.

 

[kabooby]

Productive day today. 40L of English Summer Ale and 40L of Dry stout.

Thanks to Franko, Pumpy, Hogan, and Dravid for the company

Dry Stout

Type: All Grain
Date: 18/05/2008
Batch Size: 40.00 L
Brewer: Grant
Boil Size: 48.17 L Asst Brewer:
Boil Time: 90 min Equipment: Grants Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 71.90 %
0.80 kg Brown Malt (128.1 EBC) Grain 10.46 %
0.60 kg Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 7.84 %
0.30 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 3.92 %
0.25 kg Carafa Special III (Weyermann) (925.9 EBC) Grain 3.27 %
0.20 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.61 %
50.00 gm Target [11.00 %] (60 min) Hops 35.7 IBU
20.00 gm Fuggles [6.10 %] (15 min) Hops 3.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale



Beer Profile

Est Original Gravity: 1.044 SG
Est Final Gravity: 1.012
Estimated Alcohol by Vol: 4.15 %
Bitterness: 39.6 IBU Calories: 408 cal/l
Est Color: 68.9 EBC Color: Color

English summer ale
Special/Best/Premium Bitter


Type: All Grain
Date: 18/05/2008
Batch Size: 40.00 L
Brewer: Grant
Boil Size: 48.17 L Asst Brewer:
Boil Time: 90 min Equipment: Grants Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 90.91 %
0.60 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 7.79 %
0.10 kg Crystal Wheat Malt (Thomas Fawcett) (140.0 EBC) Grain 1.30 %
30.00 gm Sticklebract [13.50 %] (60 min) Hops 25.9 IBU
20.00 gm Goldings, East Kent [4.80 %] (15 min) Hops 3.1 IBU
20.00 gm Goldings, East Kent [4.80 %] (5 min) Hops 1.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale


Beer Profile

Est Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.69 %
Bitterness: 30.2 IBU Calories: 427 cal/l
Est Color: 10.1 EBC Color: