What are you brewing II ?

[drsmurto]

Checked my sick leave balance and noticed i still had 4 days allowed without a medical certificate.

So yesterday was a double brew day!

A simple pale ale for my first go with Williamette

90% ale
5% caramalt
5% wheat
Target at 60
Williamette 20g @ 20, 25g @ 5 mins
1028 london ale

And then since everyone else has been brewing my golden ale it was about time i brewed another. First one this year

Recipe is here. I forgot how good amariloo smells when it hits the boiling wort! :icon_drool2:

Beerbelly is selling this now as a 20L batch...... B)

10 mins to chill the worts (25L) to 18C with the plate chiller! If i slow it down i can get down to 12C so i think i am due for a few pilsners next. I didnt even bother recirculating the water back into the tank as its due to rain for a few days so the garden got a nice water!

Cheers
DrSmurto

 

[Back Yard Brewer]

Checked my sick leave balance and noticed i still had 4 days allowed without a medical certificate.

So yesterday was a double brew day!

A simple pale ale for my first go with Williamette

90% ale
5% caramalt
5% wheat
Target at 60
Williamette 20g @ 20, 25g @ 5 mins
1028 london ale

And then since everyone else has been brewing my golden ale it was about time i brewed another. First one this year

Recipe is here. I forgot how good amariloo smells when it hits the boiling wort! :icon_drool2:

Beerbelly is selling this now as a 20L batch...... B)

10 mins to chill the worts (25L) to 18C with the plate chiller! If i slow it down i can get down to 12C so i think i am due for a few pilsners next. I didnt even bother recirculating the water back into the tank as its due to rain for a few days so the garden got a nice water!

Cheers
DrSmurto

Will be intersted to try that infamous APA from the expert before I make it. I am always tweaking my APA and hopefully my latest will be the grail....

BYB

 

[Steve]

Checked my sick leave balance and noticed i still had 4 days allowed without a medical certificate.

Like your style DrS - sounds just like me! Ive often wondered how much we cost the country for the sake of our hobby!
Cheers
Steve

 

[drsmurto]

I'll be leaving here by the end of the month and sick leave isnt paid out........ i have 19 days of sick leave in total. Need to break a bone - something that will still allow me to brew! :lol:

 

[~MikE]

I'm brewing an 8% APA with Simcoe bittering an amarillo flavour. *salivation*

 

[Steve]

I'm brewing an 8% APA with Simcoe bittering an amarillo flavour. *salivation*

c'mon! share the recipe.....love those two hops.

 

[~MikE]

c'mon! share the recipe.....love those two hops.

can't quite remember it exactly off the top of my head but it was however many kilo of 50:50 ale : pilsner malt (JW) for 8% - 23L batch (according to beer smith)

approx 25IBU of Simcoe for 60min boil

either 20 or 30g Amarillo for 20mins
30g Amarillo -10min/whirlpool

basic recipe to replenish my stocks

 

[petesbrew]

Currently doing my 2nd AG, a Belgian Pale Ale, and a K&K stout. Double brew day!
Will post recipe in a bit... still watching it sparge.

 

[roger mellie]

Nearly 2 months since the last time I brewed - Lager weather here I reckon.

Jeez I hate it when you 'think' you have the right ingredients then when you commit to the recipe you find you havent enough of something.

So instead of being my standard Pils - needed 250gms of Maize to make up the 500 of Rice Flakes.

Dunno what it will come up like - but I also fiddled with the gap setting *now 0.85mm and got close to 80 - OG was 1.058 instead of 1.050 (ish)

In the fermenter the grapefuit is really dominant - hope the D Saaz comes through - I just love the Nectarine I got last time i made it.

Anyway the recipe


Rude Kid Pils MKII

Type: All Grain
Date: 15/06/2008
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): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.25 kg Pilsner (Weyermann) (3.3 EBC) Grain 80.19 %
0.30 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 5.66 %
0.25 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4.72 %
0.25 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 4.72 %
0.25 kg Rice, Flaked (2.0 EBC) Grain 4.72 %
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
40.00 gm NZ Cascade [8.30 %] (0 min) (Aroma Hop-Steep) Hops -
30.00 gm NZ D Saaz 06 [4.40 %] (0 min) (Aroma Hop-Steep) Hops -
1.0 tsp Salt (Boil 60.0 min) Misc
10 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.060 SG
Bitterness: 43.5 IBU Calories: 560 cal/l

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 5.30 kg

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 16.15 L of water at 69.1 C 63.0 C
2 min Step Add 10.10 L of water at 97.3 C 75.0 C
40 min Step Add 16.15 L of water at 83.4 C 78.0 C


Mash in with 16 Litres of 73 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

Pitch yeast at 20 (ex chiller) - straight into fridge at 10C. Large Krasuen 6 hours later.

Ferment at 10 for 2 weeks.

Cheers RM

 

[winkle]

Pitching yeast into a hefe-weizen and just about to mash in a Summer Ale.

23 litres

4kg MO
1kg Wheat malt

Mash at 66 C.
16gm NZ Hallertau 60 min,
8gm Amerillo
8gm B-Saaz at 45 min,
8gm Amerillo
8gm B-Saaz at 5 min,

Yeast US-05
(still considering dry hops)

Yes I do know what season it is...

 

[goatherder]

Just about to add the flameout hops to this one:

CAP

79% IMC Pils
21% Flaked Maize
Mashed at 65 to 1.048

Southern Cross pellets at 60min to 27 IBUs
2 x Hallertauer Mittelfrueh plugs at 20min, 10min and flameout
34 IBUs total

S-189 at 12 deg for 3 weeks

 

[Steve]

Chucked this doofer down yesterday.

4.5kg Maris Otter
3kg Wey Pils
770gms Wey Smoked Malt
500gms BB Wheat
200gms Caraoma
100gms Choc
50gms Roasted malt

50gms Northern Brewer (7.6%) at 60
50gms EKG (4.8%) at 15 + 1 Whirlfloc
50gms Cascade (6.3%) at 0

Nottingham dry yeast x 2
Heaped tablespoon Gypsum in mash and sparge water

No chilled in fermenters overnight...pitched yeast this morning

19 litres into each ferm, topped up to 20 litres

SG 1052

I was going to go with EKG @ 0 mins but havent had a cascade hit for a while so changed it last minute.

Cheers
Steve

 

[Hargie]

Was hoping to find time to make this one today, but time's getting away from me, and triple decoction (+ decoction mash-out) can take some time. From BeerSmith:

Helles Weizenbock - "Starkbierzeit Weizenhellbock"
Brew Type: All Grain Date: 03-06-08
Style: Weizenbock Brewer: Seth
Batch Size: 25.00 L
Boil Volume: 31.51 L Boil Time: 60 min
Brewhouse Efficiency: 70.0 %

Amount Item Type
6.70 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain
3.00 kg Pilsner (IMC) (3.9 EBC) Grain
0.45 kg Carahell (Weyermann) (25.6 EBC) Grain

--
Mash in: Add 25.38 L of water at 38.0 C
20 min - Hold mash at 35.0 C for 20 min
Step: Add 5.38 L of water at 99.3 C
20 min - Hold mash at 45.0 C for 20 min
Protein rest: Decoct 4.76 L of mash and boil it 40 min - Hold mash at 52.0 C for 40 min
Low Saccharification: Decoct 7.79 L of mash and boil it 30 min - Hold mash at 62.0 C for 30 min
High saccharification: Decoct 9.83 L of mash and boil it 30 min - Hold mash at 72.0 C for 30 min
Mash out: Decoct 8.01 L of mash and boil it 10 min - Hold mash at 78.0 C for 10 min
-- Sparge with 10.92 L of 75.6 C water.
-- Add water to achieve boil volume of 31.51 L
-- Estimated Pre-boil Gravity is: 1.071 SG with all grains/extracts added
Boil for 60 min Start to Boil
Amount Item Type
140.00 gm Strisslespalt [1.80%] (60 min) Hops
45 min into boil Add 10.00 gm Strisslespalt [1.80%] (15 min)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 25.00 L
-- Siphon wort to primary fermenter and aerate wort.
03-06-08 Measure Original Gravity: ________ (Estimate: 1.089 SG)

NOTE: This brew meets most of the criteria for the Weizenbock style, except for colour. I figure if you can have a Maibock as a pale bock, why cannot a similar wheat bock exist?

....It does....its called Weinstephener Vitus....majestic beer but does not not score well as a BJCP weizenbock, even tho' it says weizenbock on the label...I'm studying the bjcp at the moment and Kurtz even got in contact with the US BJCP guys about this anomaly....as far as i'm concerned they're wrong....If the oldest and one of the most respected breweries in the world calls their pale wheat bock a weizenbock,then thats what it is....go buy it, youll be glad you did, then score it against the BJCP guidelines...btw the US guys advised that a beer like Vitus would have to be judged as a specialty...that is crap...my opinion only...

...Sorry about the OT...

...Cougar...

 

[Chad]

Put this brew down today.

Recipe: 032 - Pinot Noir Chocolate Porter
Brewer: Chad Smith
Style: Specialty Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.70 L
Estimated OG: 1.068 SG
Estimated Color: 23.2 SRM
Estimated IBU: 31.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 75.99 %
0.60 kg Munich II, Dark (Weyermann) (12.0 SRM) Grain 9.12 %
0.40 kg Crystal Malt, Medium (Bairds) (75.0 SRM) Grain 6.08 %
0.25 kg Oats, Flaked (1.0 SRM) Grain 3.80 %
0.15 kg Carafa Special II (Weyermann) (580.0 SRM) Grain 2.28 %
14.00 gm Pacific Gem [15.70 %] (60 min) Hops 21.2 IBU
7.00 gm Pacific Gem [15.70 %] (45 min) Hops 9.7 IBU
0.50 gm Isinglass (Powder) (Secondary 7.0 days) Misc
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
5.00 gm 5.2 Stabiliser (Mash 0.0 min) Misc
0.18 kg Chocolate, Pinot Noir Wine (100.0 SRM) Sugar 2.74 %
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 6.40 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
15 min Protein Rest Add 12.03 L of water at 55.6 C 50.0 C
60 min Saccrification Add 10.69 L of water at 92.4 C 68.0 C

Notes:
------
Add the chocolate to the boil with 10 minutes remaining.

 

[dbod]

Some impressive looking brews happening here, those Mash brews sound delicious.

I'm just a fairly new Kit Brewer. Always craving my English Ales and finally baulked at $7.99 for a bottle of Ruddles County so I've taken up the mantle to brew my own.

My first brew was a Hoppy English Bitter in the Ruddles Style:

Munton's Traditional English Bitter kit.
Morgan's Pale Malt Extract
-Just used the kit yeast first time out-
Finishing Hops - Goldings (teabag job)

4 months in the bottle and I'm shocked at how lovely it is. Creamy, rich malty tones, the inital hoppy tastes have really thinned out but it's still a delicious brew, down to my last 10 bottles.
Forgot to take any Hydrometer readings first time, just trusted to my eye and was fine, very active ferment for 5 days.


So, brew#2 I bottled on Sunday:

Munton's Nut Brown Kit
Morgan's Amber Malt Extract
Safale Yeast
Finishing Hops - Fuggles (another teabag)

1036/1008

This one smells like a real winter warmer, like a Scottish heavy Ale or something. Looking forward to sampling it, hopeful that Safale yeast will make a real difference.


I was impressed with the Finishing Hops in teabags, but perhaps the flavour from them doesn't really last, any tips/experiences?

Cheers, happy brewing all. One day I'll get onto some partial mashing I think but with toddlers around and precious little time, Kits are working a storm for me for now, another English Bitter again I think for #3.

Impressed with this forum and the number of Aussie Home Brewers, power to the homebrew peoples!

 

[Dave86]

Just put my NZ Mild into the fermenter to chill overnight. Going to make a small starter with a pack of windsor tonight, just to help leave the beer fairly clean. First brew in a month or so and forgot to add the mash out water before I started running off and the temp dropped quite significantly over the sparge :angry: (I only have one kettle/HLT) Hopefully this won't dry the beer out too much?

Just need to wait till morning for a cooled sample to see whether I hit my numbers or not.

 

[warra48]

Planning to put this one down tomorrow:

21 litre batch

2200.00 gm Wheat (4.0 EBC) Grain 44.90 %
2000.00 gm Premium Pilsner (5.9 EBC) Grain 40.82 %
500.00 gm Munich (15.0 EBC) Grain 10.20 %
200.00 gm Chocolate Wheat Malt (788.0 EBC) Grain 4.08 %
15.00 gm Hallertau [8.50 %] (60 min) Hops 15.1 IBU
1 Pkgs Munich (Danstar #German Wheat) Yeast-Wheat

Predicted OG 1050.

I intend to mash at 67C, and do a mashout decoction.
Should I do a protein rest first at say 52C ?
Haven't used choc wheat before, but I'm hoping it works out OK.
I've used the Munich wheat in a plain wheats before, and found it better than WB06, with much less tartness but also not much in the way of banana or bubblegum. I hope it suits this dark wheat.

Any thoughts, criticisms or suggestions are welcome.

 

[browndog]

I have a Belgian Trippel mashing at the moment and an oven full of jerky drying and the kids and missus are asleep. What a great afternoon. I dumbed down the mash somewhat!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: BYO Westmalle Tripel Clone
Brewer: Tony Brown
Asst Brewer: Jess
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.082 SG
Estimated Color: 4.3 SRM
Estimated IBU: 39.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.63 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 88.98 %
65.69 gm Styrian Goldings [5.40 %] (60 min) Hops 31.1 IBU
18.95 gm Halertau Aroma (organic) [6.80 %] (15 minHops 5.6 IBU
25.27 gm Saaz B [6.30 %] (5 min) Hops 2.8 IBU
0.82 kg Cane (Beet) Sugar (0.0 SRM) Sugar 11.02 %
1 Pkgs Belgian Ale (White Labs #WLP550) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.63 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 17.31 L of water at 72.2 C 62.0 C

cheers

Browndog

 

[randyrob]

my next mash:

EMU BITTER CLONE

A ProMash Recipe Report

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

Batch Size (L): 30.00 Wort Size (L): 30.00
Total Grain (kg): 15.00
Anticipated OG: 1.103 Plato: 24.42
Anticipated EBC: 13.8
Anticipated IBU: 75.1
Brewhouse Efficiency: 65 %
Wort Boil Time: 120 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
100.0 15.00 kg. Ale Malt 1.038 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
33.00 g. NZ Hallertau 06 Pellet 7.00 20.0 60 min.
33.00 g. NZ Super Alpha 06 Pellet 11.00 31.4 60 min.
35.00 g. Fuggle Pellet 4.40 6.8 30 min.
20.00 g. Styrian Goldings Pellet 4.60 4.1 30 min.
25.00 g. Goldings - E.K. Pellet 4.20 4.6 30 min.
35.00 g. Fuggle Pellet 4.40 3.6 15 min.
20.00 g. Styrian Goldings Pellet 4.60 2.1 15 min.
25.00 g. Goldings - E.K. Pellet 4.20 2.4 15 min.


Yeast
-----

waiting for someone to offer me a nice second hand english yeast cake????

Cheers Rob.

 

[Zwickel]

preparing today and brewing tomorrow a double batch, 60l foinest Pilsener and 60l Hefeweizen.

Its summer here and we need more beer