What are you brewing II ?

[razz]

Tomorrow's brew.

Super Alpha
German Pilsner (Pils)


Type: All Grain
Date: 1/07/2008
Batch Size: 40.00 L
Brewer: JD
Boil Size: 44.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 90.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 96.00 %
0.25 kg Wheat Malt (3.0 EBC) Grain 4.00 %
90.00 gm Super Alpha [13.00 %] (12 min) Hops 30.9 IBU
1.00 items PH 5.2 Stabilizer (Mash 90.0 min) Misc
1.00 tsp koppafloc (Boil 15.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.18 % Actual Alcohol by Vol: 4.69 %
Bitterness: 30.9 IBU Calories: 427 cal/l
Est Color: 5.6 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 6.25 kg
Sparge Water: 31.51 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
75 min Step Add 18.75 L of water at 70.7 C 65.0 C
10 min Mash out Heat to 76.0 C over 20 min 76.0 C



Mash Notes:
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.7
Pressure/Weight: 89.7 KPA Carbonation Used: -
Keg/Bottling Temperature: 3.0 C Age for: 28.0 days
Storage Temperature: 3.0 C

Notes


Created with BeerSmith

First attempt at an all late hopped lager.

 

[THE DRUNK ARAB]

Tomorrow's brew.

Super Alpha
German Pilsner (Pils)


Type: All Grain
Date: 1/07/2008
Batch Size: 40.00 L
Brewer: JD
Boil Size: 44.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 90.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 96.00 %
0.25 kg Wheat Malt (3.0 EBC) Grain 4.00 %
90.00 gm Super Alpha [13.00 %] (12 min) Hops 30.9 IBU
1.00 items PH 5.2 Stabilizer (Mash 90.0 min) Misc
1.00 tsp koppafloc (Boil 15.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.18 % Actual Alcohol by Vol: 4.69 %
Bitterness: 30.9 IBU Calories: 427 cal/l
Est Color: 5.6 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 6.25 kg
Sparge Water: 31.51 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
75 min Step Add 18.75 L of water at 70.7 C 65.0 C
10 min Mash out Heat to 76.0 C over 20 min 76.0 C



Mash Notes:
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.7
Pressure/Weight: 89.7 KPA Carbonation Used: -
Keg/Bottling Temperature: 3.0 C Age for: 28.0 days
Storage Temperature: 3.0 C

Notes


Created with BeerSmith

First attempt at an all late hopped lager.

That's late alright.

Curious to know what are your reasonings behind this razz? Should have plenty of hop flavour for sure.

C&B
TDA

 

[razz]

Yep, that's it. As far as bittering goes, I read some blurb a couple of weeks ago about late hops. Can't remember which thread and which site I read it on. Might have been on Brewpoll.com. There was some discussion on using high alpha hops late in the boil but they're supposed to be either high or low in cohumulone.

 

[Screwtop]

Mash in 6am tomorrow.


Batch Size: 24.00 L
Boil Size: 30.26 L
Estimated OG: 1.060 SG
Estimated Color: 10.6 SRM
Estimated IBU: 47.8 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 90 Minutes

5.27 kg Pale Malt, Maris Otter
0.19 kg Melanoidin
0.330 kg Crystal Malt
0.11 kg Brown Malt
80.00 gm Goldings, East Kent
25.00 gm Styrian Goldings
25.00 gm Bramling Cross
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


60 min Mash In Saccharification 66.0 C
10 min Mash Out 77.0 C

 

[warra48]

Mash in 6am tomorrow.

That looks like a cracker recipe.

I've been staring at my stock of Bramling Cross every time I open my freezer.
Never used it as yet, but this is the next brew on the list.

4500.00 gm Golden Promise (5.9 EBC) Grain 84.91 %
500.00 gm Munich Malt - 20L (29.6 EBC) Grain 9.43 %
250.00 gm Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4.72 %
50.00 gm Chocolate Malt (886.5 EBC) Grain 0.94 %
35.00 gm Northern Brewer [6.60 %] (60 min) Hops 25.4 IBU
40.00 gm Bramling Cross [8.60 %] (10 min) Hops 13.7 IBU
1 Pkgs British Ale Yeast (Fermentis #Nottingham) Yeast-Ale
23 litre batch mash @ 66C

 

[hoohaaman]

You can paste beersmith recipes direct from the program. Just click on one and it will display in the bottom of your screen. You can then highlight it. This way it looks a bit funny on screen here though.
I prefer to export it as a text file and copy it from there.
Select your recipe and right click. Select Export As and change it to a txt file.
Open that file up and copy the details in...

Thanks bconnery + Bonj, I knew there must have been an easy way.

Cheers

 

[joecast]

getting the brewery together for this tomorrow morning. should be a quick brew, hopefully kegged and drinking in two weeks. dry hops will be in a hop ball in the keg. first time ive tried that so looking forward to the results.
guessing 7-10 days primary, add some gelatine (havent used that before either), then keg and see how patient i am B)
joe

mild bitter

A ProMash Recipe Report

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

08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (kg): 3.25
Anticipated OG: 1.038 Plato: 9.61
Anticipated SRM: 12.3
Anticipated IBU: 30.9
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.10 L
Pre-Boil Gravity: 1.030 SG 7.50 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
61.5 2.00 kg. Marris Otter Great Britain 1.038 3
15.4 0.50 kg. Generic DME - Light Generic 1.046 8
15.4 0.50 kg. Corn Sugar Generic 1.046 0
6.2 0.20 kg. Crystal 105L Great Britain 1.033 105
1.5 0.05 kg. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Wye Target Pellet 9.00 28.2 60 min.
20.00 g. Styrian Goldings Plug 4.75 2.8 10 min.
14.00 g. Styrian Goldings Plug 4.75 0.0 Dry Hop


Yeast
-----

DCL Yeast S-04 SafAle English Ale

 

[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.

Brewed this today, it went well ended up with 1.116 torn between two worlds now to water it down or not?

Rob.

 

[oldbugman]

Brewed this last saturday with mikem

Hop Shortage On The High Seas

A ProMash Recipe Report

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

14-A India Pale Ale, English IPA

Min OG: 1.050 Max OG: 1.075
Min IBU: 40 Max IBU: 60
Min Clr: 8 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (L): 45.00 Wort Size (L): 40.00
Total Grain (kg): 11.00
Anticipated OG: 1.066
Anticipated SRM: 7.6
Anticipated IBU: 60.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes

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

Evaporation Rate: 16.00 Percent Per Hour
Pre-Boil Wort Size: 50.00 L
Pre-Boil Gravity: 1.056 SG 13.70 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
-----------------------------------------------------------------------------
7.05kg. JWM Traditional Ale Malt Australia 1.038 3
1.7kg JW pils
1.50 kg. Weyermann Munich Germany 1.038 4
0.25 kg. TF Med Crystal UK 1.034 34
0.50 kg. Wheat Malt America 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Wye Target Pellet 11.00 49.4 60 min.
40.00 g. EKG/Fuggle Pellet 5.00 3.0 10 min.
40.00 g. Challenger Pellet 8.30 8.4 20 min.
40.00 g. EKG/Fuggle Pellet 5.00 0.0 0 min.

I am fermenting my half with notingham
But 1 plug of EKG and 1 plug of fuggles in the active ferment, 1 of each in the secondary and then 1 of each in the keg.

 

[joecast]

But 1 plug of EKG and 1 plug of fuggles in the active ferment, 1 of each in the secondary and then 1 of each in the keg.

thats it oldbugman, keep pluggin' away

 

[3GumsBrewing]

Had my first real go at a Double/Imperial IPA last night, a basterdised version on the Pliny the Elder recipe thats out there. Whilst compensating for the hop sludge factor I filled the boil kettle up just a bit to much and had my fist boil over!

Smelt great whilst boiling, damn its a lot of hops! Here is the recipe I modified and used -

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 'G' Bang DIPA
Brewer: DC
Asst Brewer: GC
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 24.04 L
Estimated OG: 1.075 SG
Estimated Color: 15.2 EBC
Estimated IBU: 218.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 87.46 %
0.23 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 3.35 %
0.23 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3.35 %
40.00 gm Simcoe [12.80 %] (Dry Hop 7 days) Hops -
60.00 gm Columbus (Tomahawk) [13.70 %] (Dry Hop 7 Hops -
56.00 gm Chinook [12.40 %] (90 min) Hops 70.6 IBU
40.00 gm Centennial [9.40 %] (Dry Hop 7 days) Hops -
56.00 gm Warrior [16.40 %] (90 min) Hops 93.4 IBU
22.00 gm Simcoe [12.80 %] (45 min) Hops 24.6 IBU
30.00 gm Columbus (Tomahawk) [13.70 %] (30 min) Hops 30.0 IBU
50.00 gm Centennial [9.40 %] (0 min) Hops -
28.00 gm Simcoe [12.80 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.40 kg Cane (Beet) Sugar (0.0 EBC) Sugar 5.83 %
1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.46 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 16.86 L of water at 72.4 C 66.0 C


Heres hoping it turns out ok! :lol:

 

[Stuster]

Well, I finally made it to the century yesterday. 100 all grain beers brewed! Woohoo!

I decided on an APA since that was the first AG I did. And my wife was the assistant brewer on this one. The Vic's mix hops were a mix of all her favourites: Cascade, Amarillo, Chinook and Centennial. And after doing that yesterday I decided to start on the next century with a not particularly to style ryezenweizenbock.


Recipe: Vic's brew
Brewer: Stuart Upton
Asst Brewer: Victoria
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 19.50 L
Boil Size: 23.08 L
Estimated OG: 1.056 SG
Estimated Color: 12.3 EBC
Estimated IBU: 37.7 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.30 kg Pale malt (4.0 EBC) Grain 54.12 %
1.30 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 30.59 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 11.76 %
0.15 kg Caramunich II (Weyermann) (124.1 EBC) Grain 3.53 %
20.00 gm Pacific Hallertau [6.90 %] (60 min) (FirsHops 13.5 IBU
20.00 gm Vic's mix [9.50 %] (15 min) Hops 11.3 IBU
20.00 gm Vic's mix [9.50 %] (10 min) Hops 8.3 IBU
20.00 gm Vic's mix [9.50 %] (5 min) Hops 4.6 IBU
20.00 gm Vic's mix [9.50 %] (0 min) Hops -
20.00 gm Cascade [6.80 %] (Dry Hop 3 days) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale


Recipe: Ryezenbock
Brewer: Stuart Upton

Batch Size: 21.50 L
Boil Size: 26.35 L
Estimated OG: 1.064 SG
Estimated Color: 22.6 EBC
Estimated IBU: 26.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 32.26 %
1.50 kg Rye Malt (Weyermann) (5.9 EBC) Grain 24.19 %
1.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 24.19 %
1.00 kg Pale malt (4.0 EBC) Grain 16.13 %
0.15 kg Carared (Weyermann) (47.3 EBC) Grain 2.42 %
0.05 kg Chocolate Wheat (Weyermann) (817.6 EBC) Grain 0.81 %
40.00 gm Pacific Hallertau [6.90 %] (70 min) Hops 26.8 IBU
1 Pkgs Safale Wheat (Fermentis #WB-06) Yeast-Wheat

 

[Screwtop]

Busy tomorrow so planned for Friday 5am

Another Rory


Screwys red ale
23.00 L
Boil: 90 Minutes
OG: 1.054 SG
Color: 14.5 SRM
IBU: 31.2 IBU

Amount Item Type % or IBU
4.31 kg Pale Malt, Ale (Barrett Burston) (3.0 SRMGrain 91.12 %
0.14 kg Carared (20.0 SRM) Grain 2.96 %
0.14 kg Crystal (Joe White) (74.6 SRM) Grain 2.96 %
0.10 kg Roasted Barley (300.0 SRM) Grain 2.11 %
0.04 kg Black (Patent) Malt (500.0 SRM) Grain 0.85 %
55.00 gm Goldings, East Kent [4.30 %] (60 min) Hops 25.6 IBU
5.00 gm Amarillo [8.40 %] (40 min) Hops 4.0 IBU
10.00 gm Styrian Goldings [4.80 %] (5 min) Hops 1.0 IBU
10.00 gm Styrian Goldings [4.80 %] (0 min) Hops -
Yeast Irish Ale (Wyeast Labs #1084) Starter 2L


Mash
20min Mash In - Protien Rest Infusion 52.0C
60 min Saccharification at 66.0 C
15 min Mash Out - Heat to 77.0C over 15 min

 

[Ross]

that looks real nice Screwy

cheers ross

 

[SJW]

That does look good Screwy. I did a Red awhile ago and found it very lacking. Let us know how it goes.


Amount Item Type % or IBU
5500.00 gm Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 78.57 %
1000.00 gm Melanoidin (Weyermann) (59.1 EBC) Grain 14.29 %
500.00 gm Carawheat (Weyermann) (98.5 EBC) Grain 7.14 %
20.00 gm Saaz B (NZ) [7.00 %] (60 min) Hops 11.9 IBU
20.00 gm Saaz B (NZ) [7.00 %] (20 min) Hops 7.2 IBU
20.00 gm Saaz B (NZ) [7.00 %] (10 min) Hops 4.3 IBU
20.00 gm Saaz B (NZ) [7.00 %] (5 min) Hops 2.4 IBU
1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager

 

[bindi]

Just starting the boil on this mash.
22L [expect post boil].

5.00 kg Pale Malt
0.30 kg Melanoiden Malt
30.00 gm Tettnang [4.50 %] (60 min) (First Wort Hop)
30.00 gm Tettnang [4.50 %] (30 min)
20.00 gm Tettnang [4.50 %] (15 min)
10.00 gm Tettnang [4.50 %] (5 min)

Yeast: Was going to use Wyeast 1007 BUT it's gone, gone AWOL, off invading Poland ? Who knows will see what's in the yeast bank.

Edit: Will use some Wyeast 1010 found in the fridge.

 

[yardy]

this has had 9 days in primary, down to 1008, currently CCing @ 3*C for a week or so then into the keg.

3000 Pale
2000 Munich
1000 Wheat
mashed @ 66*C

27 NB @ 60
10 Hallertauer Aroma @ 10
20 Czech Saaz @ 5

Nottingham yeasties

planning a Kolsch with my first liquid, wyeast 2575.

Cheers
Yard

 

[Screwtop]

That does look good Screwy.

Steve, it's my house red, has been a real winner, and has changed a little with each batch, the last was by far my fav it's in the recipe DB. This time a little less Amarillo and Irish Yeast instead of 05, want to try replacing the hop fruitiness with yeast fruitiness.


Screwy

 

[Snow]

Here's what I've got planned for the weekend:

Brisberg Rauchbier
Style: Classic Rauchbier
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 35.29 L
Estimated OG: 1.053 SG
Estimated Color: 14.2 SRM
Estimated IBU: 26.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Smoked Malt (Weyermann) (2.0 SRM) Grain 50.85 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 16.95 %
1.00 kg Pilsner Malt Powells (1.5 SRM) Grain 16.95 %
0.55 kg Caraamber (Weyermann) (36.0 SRM) Grain 9.32 %
0.25 kg Vienna Malt (3.5 SRM) Grain 4.24 %
0.10 kg Carafa II (Weyermann) (415.0 SRM) Grain 1.69 %
20.00 gm Hallertauer Tradition [5.70 %] (60 min) Hops 11.6 IBU
21.00 gm Hallertauer Tradition [5.70 %] (30 min) Hops 9.3 IBU
21.00 gm Hallertauer Tradition [5.70 %] (15 min) Hops 6.0 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 mg Sodium Metabisulphite (Mash 60.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830)


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.90 kg
----------------------------
Double Infusion, Medium Body
Step Time Name
30 min Protein Rest 50.0 C
30 min Saccrification 65.0 C

 

[yardy]

20.00 gm Hallertauer Tradition [5.70 %] (60 min) Hops 11.6 IBU
21.00 gm Hallertauer Tradition [5.70 %] (30 min) Hops 9.3 IBU
21.00 gm Hallertauer Tradition [5.70 %] (15 min) Hops 6.0 IBU

interested to hear what you think of these hops, is this your first use of them ?

Cheers
Yard