What are you brewing II ?

[Kai]

Simple american pale ale brewing this arvo:

23L
OG 1.054
45 IBU

5.4kg JW trad
300g JW caramalt
300g kibbled wheat

Simcoe bittering
30g Simcoe @ flameout
20g Tassie Cascade (whole) @ flameout

US-05

 

[Guest Lurker]

Theres a man who loves his job. Does it all day, then goes home and makes the same thing! Thats a no chill flameout bittering addition or will it be chilled?

 

[Kai]

Well I do have ash's mashmaster plate chiller sitting here, but I can't be bothered using it so it'll be wort into the jerry on top of the flameout hops and then the jerry into the laundry sink with some ice. Treating the 'flameout' addition as a 5 minute one for bittering calculations.

It's relaxing churning out a nice ale at home, I've had a hankering for some simcoe for a few weeks now and I get to run around the back yard brandishing the paddle a little.

 

[mika]

You mean the mash paddle that still hasn't got any holes ?

I think GL's close to winning his bet.

 

[Kai]

I don't doubt it. Did we stipulate any terms? I forget.

 

[randyrob]

Hey Kai,

That recipe is very simular to one i just brewed except i used knibbled wheat, we'll have to have a taste off when she's ready
let me know

Cheers Rob.

 

[Kai]

I think a taste-off can be arranged, perhaps even at a brewday in my backyard now that I've moved and have room to host one. You can bring your hole saw

 

[randyrob]

it's on like donkey kong...

 

[Kleiny]

Brewing a Kolsch tomorrow

23l
Pilsner malt 5kg
Wheat melt 500g

hops
amarillo 15g (60min)
hallertau 15g (10min)
Tettnang 15g (flame out)

Wyeast Kolsch

what do you think any suggestions?

 

[roger mellie]

Looks Good Kai.

Simcoe - my new best friend. :wub: Goes well with Centennial from experimentation (actally havent tried a hop that doesnt go with Centennial). I have an APA to prove it.

Does LC use any Simcoe at all?

RM

 

[Guest Lurker]

Does LC use any Simcoe at all?

RM

Phil Sexton told me last time I was playing chess with him that it uses Simcoe mash hopped.

 

[Kai]

simcoe would definitely go very well with centennial, it's an absolute winner paired with cascade in an american brown. it's been my go-to american hop at home for a few years now, it's what I used to bend ears about before glacier.

Brewing a Kolsch tomorrow

23l
Pilsner malt 5kg
Wheat melt 500g

hops
amarillo 15g (60min)
hallertau 15g (10min)
Tettnang 15g (flame out)

Wyeast Kolsch

what do you think any suggestions?

looks a little hoppy to me, though that's not necessarily a bad thing. amarillo is an interesting choice for bittering, i'd be keen to try it without the late additions to see if any amarillo comes through, just out of curiosity.

 

[drsmurto]

Dont have the net at home (still) so this is what i will be brewing on the weekend.

Warrens 'Just a trickle' Dark Mild (altho with the beerbelly falsie i get a clear runoff after less than 1L and can run it out as quick as i want...)

Testing out some kiwi styrian flowers.

Gotta love the Ringwood yeast :beerbang:

Then have to decide what to dump on the yeast cake - narrowed it down to 3 - Hobgoblin, Theakston Old Peculier or a Ruddles County :icon_drool2:

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Dark Mild - case swap
Brewer: DrSmurto
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 29.68 L
Estimated OG: 1.039 SG
Estimated Color: 33.8 EBC
Estimated IBU: 29.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 54.05 %
1.25 kg Munich I (Weyermann) (14.0 EBC) Grain 33.78 %
0.15 kg Amber Malt (Bairds) (45.3 EBC) Grain 4.05 %
0.15 kg Chocolate Malt (Bairds) (750.6 EBC) Grain 4.05 %
0.15 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 4.05 %
35.00 gm Goldings, East Kent [4.50 %] (60 min) Hops 20.6 IBU
25.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 8.9 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
20.00 gm Styrian Goldings [4.70 %] (20 min) (AromaHops -
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3.70 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 10.00 L of water at 78.0 C 69.0 C
10 min Mash Out Add 7.00 L of water at 93.0 C 78.0 C

 

[Adamt]

This is what I will be doing today... a kind of interesting Belgian strong ale for the upcoming case swap. Not sure how well the ingredients will work (i.e. the rye) but I won't be drinking most of it anyway

July Case Belgian
Brew Type: All Grain Date: 22/04/2008
Style: Belgian Tripel Brewer: Adam
Batch Size: 18.00 L Assistant Brewer:
Boil Volume: 24.00 L Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: My Equipment
Actual Efficiency: 0.0


Ingredients Amount Item Type % or IBU
5.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 62.5 %
1.00 kg Carafoam (Weyermann) (3.9 EBC) Grain 12.5 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 12.5 %
20.00 gm Hallertauer, New Zealand [8.50%] (60 min) Hops 16.9 IBU
20.00 gm Hallertauer, New Zealand [8.50%] (20 min) Hops 10.3 IBU
1.00 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 12.5 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.104 SG (1.075-1.085 SG)
Estimated Final Gravity: 1.022 SG (1.010-1.016 SG)
Estimated Color: 10.3 EBC (9.9-11.8 EBC) Color [Color]
Bitterness: 27.2 IBU (25.0-38.0 IBU) Alpha Acid Units: 2.5 AAU
Estimated Alcohol by Volume: 10.8 % (7.5-9.0 %)


I also get to try out my sexy new 70L SS kettle



Cheers

 

[drsmurto]

<snip?

Estimated Alcohol by Volume: 10.8 % (7.5-9.0 %)

Cheers

And this is why i am making a dark mild for the swap at 2.6% abv since you crazy buggers put in rocket fuel!

Not that i am averse to drinking fuel......... :lol:

 

[Adamt]

It's not a Belgian unless...

 

[Weizguy]

I pitched a 2 litre culture of Wyeast Bavarian Wheat yeast into a 25 litre batch of my Schneider weisse-style ale last night.
I just hope it doesn't foam out of the fermentor while I'm not there. I like to watch! :icon_cheers:

I hope to culture more yeast tonight, for a pitching of W1007 - German Ale into a batch of Altbier early next week.

Then, I'll be needing to clean up (and ferment) some no-chilled ales and lagers, stored in various containers about the house. I have about 100 litres of no-chill wort to ferment.

Beers
Les (post #2002) Edit: wrong number

 

[Steve]

Doing Tonys EKG Bitter on Sunday (40 litre batch)

http://www.aussiehomebrewer.com/forum/inde...&recipe=394

Cheers
Steve

 

[hockadays]

Just finished a hefeweizen and pitched Munich Wheat Dry yeast. Brewday was going well till 15 mins left of boil and I got a call next thing I'm in the car heading to the airport to drop off a passport and giving the missus directions on when to turn off the gas. Got home 1.5hrs later. Asked the missus what time she turned off the heat and she said she forgot. Turned out it boiled for an extra 15mins. Bitterness may be up a bit so I diluted with a litre of water to bring the volume back up and IBUs down a little. Chilled it down and pitched. Hope it turns out alright

Heres the recipe,

1.7 Pils weyermann
2.5 Wheat weyermann
.2 Vienna weyer
.2 carahell weyer

30g of hersbrucker @ 50mins turned out to be 65min
11g of Spalt @ 50 but turned into 65mins also

21L all up at 1.048 70% eff and 17IBU

 

[Hutch]

Low IBUs should be fairly forgiving, and the longer boil will have had a diminishing effect.
Hope for the best!