What are you brewing II ?

[Ross]

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.

Make sure you report back on how this one comes out....

cheers ross

 

[bindi]

Expecting 1.034 in 22L.

Huh, :unsure: there is a reading at 1.034 ? Oh my God, I got FG too high. :lol: :lol:

 

[brendanos]

Make sure you report back on how this one comes out....

Will do. It's looking mighty dark in the kettle, and i'm getting intermittent wafts of vegemite... which is a little worrying!

Expecting 1.034 in 22L.

Huh, there is a reading at 1.034 ? Oh my God, I got FG too high.

I've brewed my fair share of 1.1+ worts, but variety is the spice of life Plus it seemed like a perfect style to suss out how my home made specialties taste.

Also, forgot to note that the dark crystal also spent 15 mins at 200C.

Cheers

 

[glennheinzel]

For first thing tomorrow morning...

Roggenbier
15-D Roggenbier (German Rye Beer)

Size: 23.0 L
Efficiency: 70.0%

Original Gravity: 1.055 (1.046 - 1.056)
Terminal Gravity: 1.014 (1.010 - 1.014)
Color: 16.9 (14.0 - 19.0)
Alcohol: 5.44% (4.5% - 6.0%)
Bitterness: 17.94 (10.0 - 20.0)

Ingredients:
1.6 kg Light Munich Malt
2.8 kg Rye Malt
1.4 kg Bohemian Pilsner Malt
.45 kg Caramunich TYPE III
0.06 kg Carafa Special TYPE II
28 g Tettnanger (4.5%) - added during boil, boiled 60 min
9 g Czech Saaz (5.0%) - added during boil, boiled 10 min
0.5 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 0.0 min
1 ea Danstar Munich Wheat

 

[RobB]

Just brewed Matti and Pumpy's Hobgoblin homage (I don't believe in clones ). Recipe Link.

 

[brendanos]

Currently mashing my first attempt at a mild...

...expecting 1.034 in 22L.

So it turned out a not-so-mild 19.5L @ 1.044. Typical - when I want to brew a weizenbock my extract efficiency plummets to 55%, and when I want to brew a mild it shoots up to 87. Will top up with another 6L though when I've got some safe water. The wort's tasting good so far!

 

[Doc]

My yearly Oatmeal Chocolate Porter.
Was going to be a Toasted Oatmeal Chocolate Porter but I ran out of time to stuff around with toasting the oatmeal.
The mash looks sensational. Love doing Porters (esp early on a Monday morning)

Doc

 

[Doc]

The Oatmeal Chocolate Porter went so well, I decided to make it a double brewday. Just mashed in a clone of Pliny the Elder.

Doc

 

[randyrob]

The Oatmeal Chocolate Porter went so well, I decided to make it a double brewday. Just mashed in a clone of Pliny the Elder.

Doc

Doc you're a mad man if you just happened to have the hops 'on hand' required for pliny!

 

[Doc]

Doc you're a mad man if you just happened to have the hops 'on hand' required for pliny!

That is my ethos. Have the grain and hops on hand to brew anything my heart desires at a moments notice.

Doc

 

[drsmurto]

Slightly OT but i emailed several HBS in the UK trying to track down some Bramling X but they only have loose hops and i am too scared to ask AQIS what i need to do to get it here!

Anyways, back on topic, i brewed saturday and sunday much to my partners disgust.

Saturday was a FES

5.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 80.00 %
0.40 kg Medium Crystal (BB) (170 EBC) Grain 6.40 %
0.35 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 5.60 %
0.25 kg Barley, Flaked (3.3 EBC) Grain 4.00 %
0.25 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4.00 %
Used up leftover hops so did FWH with some POR and NB and threw in a 20 min POR addition for ~ 50 IBU, OG 1.062
Found a conical of CPA yeast in the back of the fridge so chucked that in.

Sunday was my first ever 'chuck it all in' beer. used up all my opened bags of hops and a few bits and pieces of spec malts.

4.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 68.60 %
1.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 16.53 %
0.50 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 8.26 %
0.35 kg Melanoidin (Weyermann) (59.1 EBC) Grain 5.79 %
0.05 kg Chocolate Malt (Joe White) (660.0 EBC) Grain 0.83 %
10.00 gm Cascade [6.30 %] (60 min) Hops 6.3 IBU
20.00 gm Cascade [6.30 %] (20 min) Hops 7.6 IBU
13.00 gm Chinook [12.40 %] (20 min) Hops 9.7 IBU
8.00 gm D Saaz [4.40 %] (20 min) Hops 2.1 IBU
25.00 gm Saaz [2.50 %] (20 min) Hops 3.8 IBU
10.00 gm Nelson Sauvin [12.40 %] (20 min) Hops 7.5 IBU
15.00 gm Styrian Goldings [4.70 %] (10 min) Hops 2.5 IBU
15.00 gm Chinook [12.40 %] (10 min) Hops 6.7 IBU
15.00 gm Cascade [6.00 %] (10 min) Hops 3.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 gm Chinook - home grown [12.40 %] (15 min) (Aroma Hop-Steep) Hops -
15.00 gm Cascade [6.00 %] (20 min) (Aroma Hop-Steep) Hops -
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

OG 1.054, 50IBU

Now i have cleaned out the freezer of opened hops i only have a kg left, must be time to order more?

Cheers
DrSmurto

 

[Linz]

On acid rest at the moment............

Dunkelweizen-Xmas case july08

A ProMash Brewing Session - Recipe Details Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.70
Anticipated OG: 1.050 Plato: 12.37
Anticipated EBC: 28.7
Anticipated IBU: 13.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
57.1 2.69 kg. JWM Wheat Malt Australia 1.040 4
38.1 1.79 kg. JWM Traditional Ale Malt Australia 1.038 7
2.4 0.11 kg. Biscuit Malt Belgium 1.035 47
2.4 0.11 kg. Weyermann Chocolate Wheat Germany 1.035 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
29.00 g. Hallertau Hersbrucker Pellet 2.00 8.3 60 min.
8.50 g. Hallertau Hersbrucker Pellet 4.50 5.5 60 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


The Ale malt was replaced 1:1 with JW Pils malt....

and 2 different AAU% lots of Hersbrucker pellets

 

[Linz]

So far stuck sparge and a seized march pump :angry: !!!!!

 

[warrenlw63]

So far stuck sparge and a seized march pump :angry: !!!!!

Geez that sounds bad Linz.

Hope you're able to get it sorted... Is there any way of still running your wort minus a pump? Be sad to see such a nice looking recipe go down the drain.

Warren -

 

[T.D.]

From memory your system is HERMS isn't it Linz? So probably looking a bit iffy without a pump I guess!

 

[Linz]

Just as well Im a hefty fella!!

drained to the boiler on the ground, refill the mash tun on the ground, lift, drain off to boiler and then lift boiler onto burner....

Hoping the pump just got a gut full of grain and will go again once cleaned out....not the best but better than a seized motor

 

[kabooby]

Bugger,

Hope it turns out ok Linz

I would come over and help but minding the kids tonight

Kabooby :icon_cheers:

 

[roger mellie]

Low level Alarm going off in my fridge. Time for another Pils.

D Saaz Pilsener

Type: All Grain
Date: 21/05/2008
Batch Size: 23.00 L
Brewer: Roger Mellie
Boil Size: 33.33 L Asst Brewer: Tom
Boil Time: 60 min Equipment: Keg Kettle
Taste Rating(out of 50): ???? Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 80.00 %
0.50 kg Rice, Flaked (2.0 EBC) Grain 10.00 %
0.25 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.00 %
0.25 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 5.00 %
20.00 gm NZ Cascade [8.30 %] (50 min) Hops 18.2 IBU
30.00 gm NZ D Saaz 06 [4.40 %] (50 min) Hops 16.1 IBU
30.00 gm NZ D Saaz 06 [4.40 %] (10 min) Hops 3.4 IBU
30.00 gm NZ Cascade [8.30 %] (10 min) Hops 5.8 IBU
30.00 gm NZ D Saaz 06 [4.40 %] (0 min) (Aroma Hop-Steep) Hops -
40.00 gm NZ Cascade [8.30 %] (0 min) (Aroma Hop-Steep) Hops -
1 tsp Salt (Boil 60.0 min) Misc
10gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.82 %
Bitterness: 43.5 IBU Calories: 472 cal/l
Est Color: 6.2 EBC Color: Color


Mash Profile



Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 15.24 L of water at 69.1 C 63.0 C
2 min Step Add 9.52 L of water at 97.3 C 75.0 C
40 min Step Add 15.24 L of water at 83.4 C 78.0 C





Notes

Mash in with 16 Litres of 72 DegC water
Mash out with 9 Litres of 98 Deg C water
Sparge with 16 Litres of 85 Deg C Water
Total Water 41 Litres

 

[bindi]

Looks like I will have tomorrow off [no phone call ]

Think I will make beer, Ale as I am bored with lagers, nice but........ <_< Out of 13 kegs there are 3 empty, shock horror.

5+ Kg of some sort of grain [or more], have not done a large beer for some time.
Whatever hops I find in the freezer to suite the mood.
Mash in/out.
Boil the sh$t out of it.
Find a yeast that will do the job [with the hops and grain in mind].
Done.

I will post whatever comes to mind tomorrow.

 

[razz]

Just doughed in this variation on Ross's Spalt Alt.


Dusseldorf Altbier


Type: All Grain
Date: 23/05/2008
Batch Size: 40.00 L
Brewer: JD
Boil Size: 40.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 95.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
2.75 kg Munich Malt 1 (17.0 EBC) Grain 40.20 %
2.75 kg Vienna Malt (6.9 EBC) Grain 40.20 %
0.75 kg Wheat Malt (3.0 EBC) Grain 10.96 %
0.30 kg Dark Crystal (250.0 EBC) Grain 4.39 %
0.25 kg Cara Red (256.1 EBC) Grain 3.65 %
0.04 kg Chocolate Malt (886.5 EBC) Grain 0.58 %
50.00 gm Spalter [4.50 %] (60 min) Hops 13.0 IBU
50.00 gm Northern Brewer [8.50 %] (60 min) Hops 24.6 IBU
40.00 gm Spalter [4.50 %] (5 min) Hops 2.1 IBU
5.00 gm koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
1 Pkgs SafAle German Ale (DCL Yeast #K-97) Yeast-Ale



Beer Profile

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.74 % Actual Alcohol by Vol: 4.82 %
Bitterness: 39.7 IBU Calories: 459 cal/l
Est Color: 27.2 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 6.84 kg
Sparge Water: 26.33 L Grain Temperature: 20.0 C
Sparge Temperature: 78.0 C TunTemperature: 20.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.2 PH

My Mash Step Time Name Description Step Temp
90 min Step Add 20.52 L of water at 73.0 C 67.0 C
10 min Mashout Heat to 78.0 C over 20 min 78.0 C



Mash Notes: