What are you brewing II ?

[Doc]

Haven't brewed for a few weeks (with finishing off the Fermenation Coolroom and being in the US).
This weekend will be the last brew in my trusty old Mash Tun and Kettle before the upgrade to bigger equip.

Going to brew my first Helles. Yep, I'm not big on lagers, but I'm keen to do a Helles. Plan on using Jamils recipe as reference, unless anyone already has a killer Helles recipe.

Beers,
Doc

 

[therook]

Haven't brewed for a few weeks (with finishing off the Fermenation Coolroom and being in the US).
This weekend will be the last brew in my trusty old Mash Tun and Kettle before the upgrade to bigger equip.

Going to brew my first Helles. Yep, I'm not big on lagers, but I'm keen to do a Helles. Plan on using Jamils recipe as reference, unless anyone already has a killer Helles recipe.

Beers,
Doc

Doc,

Mortz bought a really nice Helles to the Vic case swap a couple of weeks ago

Where are you Mortz?

Rook

 

[fraser_john]

Got the Munich dry yeast getting ready to dump in a 750ml starter now for a Sunday brew day

McKenzie Wheat 38 Litre

A ProMash Recipe Report

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

Batch Size (L): 38.00 Wort Size (L): 38.00
Total Grain (kg): 8.00
Anticipated OG: 1.053 Plato: 13.04
Anticipated SRM: 4.5
Anticipated IBU: 13.6
Brewhouse Efficiency: 79 %
Wort Boil Time: 90 Minutes

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
-----------------------------------------------------------------------------
43.7 3.50 kg. JWM Traditional Ale Malt Australia 1.038 3
6.3 0.50 kg. Weyermann Munich I Germany 1.038 8
50.0 4.00 kg. Weyermann Pale Wheat Germany 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
42.00 g. Hallertau Hersbrucker Plug 4.10 13.6 60 min.


Yeast
-----

Munich Dry Yeast (Lallemand )


Mash Schedule
-------------

Mash Type: Multi Step

Grain kg: 8.00
Water Qts: 23.31 - Before Additional Infusions
Water L: 22.06 - Before Additional Infusions

L Water Per kg Grain: 2.76 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 132 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 60


Total Mash Volume L: 27.40 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

 

[tdh]

Why are you putting your dried yeast in to a starter?

tdh

 

[fraser_john]

Why are you putting your dried yeast in to a starter?

tdh

I mean I am making a starter with the dried yeast, the wort for the starter is in the fridge now. Its a double batch, so 11gm of yeast probably aint gonna cut it. It would stress it out and maybe give some more clovey flavours.

 

[THE DRUNK ARAB]

Brewed on Wednesday.

Doomed Dopplebock

46% Weyermann Munich I
35.7% Weyermann Munich II
15.3% BB Galaxy Pale Malt
2.8% Weyermann Melanoidin
30g German Northern Brewer
WL 833 slurry

OG 1084
IBU 27.5
EBC 33

Efficiency copped a 10% hammering with this one due to the higher gravity. I may have been able to improve it if I did a double batch sparge.

C&B
TDA

 

[devo]

I'm hoping to do a Vienna on Satdee.

 

[Stuster]

I mean I am making a starter with the dried yeast, the wort for the starter is in the fridge now. Its a double batch, so 11gm of yeast probably aint gonna cut it. It would stress it out and maybe give some more clovey flavours.

I think tdh was just suggesting there's no need to do a starter with dry yeast. If you are only making a 750ml starter, you're not going to get much growth and you'll lose the glycogen etc that the yeast manufacturers make sure the yeast have. I'd say you'd be best to leave it but if you've already done it then it'd be best to make at least a 2L starter.

 

[bindi]

About to start boiling this, pre boil 26L

4.70 kg Pale Malt, Ale
0.30 kg Melanoiden Malt
0.25 kg Cara-Pils/Dextrine
45.00 gm Goldings, East Kent [5.00 %] (First Wort Hop)
15.00 gm Goldings, East Kent [5.00 %] (30 min)
15.00 gm Goldings, East Kent [5.00 %] (15 min)
0.35 kg Candi Sugar, Amber

Will feed to this yeast.

Belgian Saison I Ale (White Labs #WLP565)

 

[drsmurto]

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

Just added that to beersmith. Bloody hell Screwy, i had whittled my to do list down below 20 beers too!

I have some 1084 in the fridge and this is just the excuse i need to fire it up! That and a few styrian plugs.... mmmmmmmmm

EDIT.....

Brewed 3 beers in 2 days while off sick....

My first decoction after watching Dr Gonzo at work.

100% wey pils, bittered with perle, flavour/aroma saaz. Wyeast 2000. Ticking along nicely in the shed at 9C. Even with a cold the boiling mash smelt amazing.

Then i threw together a Kolsch, 1st time making one of these.
90% wey pils
8% wey light wheat
2% melanoidin

Did a step mash - 52/63/71/78. Bittered with perle and thru in a few mittlefrueh plugs late. 1007 yeast cake from the Alt.

Then i whipped up some sort of rogers clone, in part inspired by docs yardglass lite but then complicated to buggery using up leftover malts/hops.

From memory it 2.75kg Wey pils, 500g munich I, 500g wheat, 250g caramalt, 150g carared, 100g choc. Amarillo/cascade hopburst to 27 IBUs and OG of 1.040 with a 69C mash. Damn it smelt good.

DrGonzo also lent me a few brewing books. Raced thru the Kolsch book which is where i got the step mash idea. Now chewing my way thru Noonan.

Cheers
DrSmurto

 

[winkle]

Measuring & milling the grain for a Tripple (at last) tomorrow morning. :super:
Next week will probably be a Belgian Pale Ale. There could be a theme happening here

 

[goatherder]

All milled up ready for a double brewday tomorrow:

1: Dubbel

41% Bairds MO
41% Weyermann Pils
3.5% Weyermann Caraaroma
1.5% Weyermann Caramunich III
7.5% Soft Dark Candi Sugar at 10 min
5.5% Plain Old Table Sugar at 10 min

Mashed at 65 to 1.065 (including the sugar)

About 20 IBUs of Williamette at 60 min
A plug of Hall Mitt at 15 min

Wyeast 3463 (Forbidden Fruit) at about 20-22 for a couple of weeks


2: Flanders Red Ale, 2nd Attempt

54% IMC Pils
35% Joe White Light Munich
3.7% Weyermann Caraaroma
3.7% Weyermann Caramunich III
3.7% Weyermann Melanoidin

Mashed at 70 to 1.055

About 17 IBUs of Williamette at 60min

Wyeast 3463 (Forbidden Fruit) at about 18-20 for a couple of weeks, followed by an oak stick and Wyeast Roeselare in secondary for a year or so.

 

[3GumsBrewing]

Guys, a quick question.
I just put the 150gm of dry hops into secondary The Recipe

When there are such a large amount of dry hops should you gently rouse the fermenter every now and then to get the hops moving around a bit or just leave them be?

Cheers
DK

 

[Screwtop]

Just added that to beersmith. Bloody hell Screwy, i had whittled my to do list down below 20 beers too!

Brewed 3 beers in 2 days while off sick....

***** DS you must be crook :lol:

 

[Screwtop]

Hopefully today, depending on blow ins.

Screwy's IPA

24.00 L
Boil: 90 Minutes
OG: 1.065 SG
Color: 10.8 SRM
IBU: 51.7 IBU


5.50 kg Pale Malt, Maris Otter
0.23 kg Caraamber
0.23 kg Crystal
0.17 kg Crystal Dark
0.23 kg Wheat Malt
40.00 gm Challenger (60 min)
20.00 gm Pride of Ringwood (60 min)
40.00 gm Fuggles (10 min)
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc

16 G Nottingham Yeast (Lallemand #-) Yeast-Ale

Mash
20 min Mash In - Protien Rest Add 19.00 L of water at 60.6 C 52.0 C
60 min Saccharification Heat to 66.0 C over 20 min
10 min Mash Out Heat to 75.6 C over 15 min

 

[Weizguy]

Brewing another wheat beer today, to replenish drinking stocks, while my Altbier takes it's time fermenting at 13C.

Kelheim/ Schneider Weisse - BYO recipe (Jul/Aug 2006)
Brew Type: All Grain Date: 13-07-08
Style: Weizen/Weissbier Brewer: Seth
Batch Size: 25.00 L Assistant Brewer: none
Boil Volume: 31.51 L Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: Les - Plastic 50 litre Esky and 45 litre S/S kettle

Ingredients Amount Item Type % or IBU
1.00 kg Rice Hulls (0.0 EBC) Adjunct 13.6 %
4.05 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 55.2 %
1.00 kg Pilsner - Bohemian (4.0 EBC) Grain 13.6 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 13.6 %
0.29 kg Caramunich III (Weyermann) (139.9 EBC) Grain 3.9 %
18.00 gm Northern Brewer [6.7%] (60 min) Hops 11.7 IBU
14.00 gm Hallertauer Mittelfrueh [2.5%] (10 min) Hops 1.2 IBU
1.00 items Whirfloc tablet (Boil 10.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) [yeastcake]

Beer Profile Estimated Original Gravity: 1.055 SG (1.044-1.052 SG)
Estimated Final Gravity: 1.009 SG (1.010-1.014 SG)
Estimated Color: 15.3 EBC (3.9-15.8 EBC) Color [Color]
Bitterness: 13.0 IBU (8.0-15.0 IBU) Alpha Acid Units: 0.6 AAU
Estimated Alcohol by Volume: 6.0 % (4.3-5.6 %)
Actual Calories: 520 cal/l


Mash Profile Name: Double Infusion, Light Body Mash Tun Weight: 6.00 kg
Mash Grain Weight: 7.33 kg Mash PH: 5.4 PH
Grain Temperature: 20.0 C Sparge Temperature: 80.0 C
Sparge Water: 20.00 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Ferulic Acid/ Hydration rest Add 11.60 L of water at 42.2 C 37.0 C 30 min
Protein Rest Add 4.06 L of water at 99.0 C 50.0 C 20 min
Step Decoct 5.58 L of mash and boil it 63.0 C 60 min

Was gonna do a double infusion, but decided that a single decoction would be easy enough.
This is slightly different to my usual Schneider-style weisse, as I have used CaraMunich III instead of Caramunich I.
It should give me the toffee I get from the commercial Schneider Original.

Beerz-out
Les

 

[THE DRUNK ARAB]

Another malty lager

Laura broke the bloody telly Marzen!
Oktoberfest/Marzen


Type: All Grain
Date: 13/07/2008
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L
Boil Time: 90 min Equipment: Marks Equipment
Brewhouse Efficiency: 72.0


Ingredients

Amount Item Type % or IBU
2.80 kg Weyermann Munich II (23.6 EBC) Grain 50.0 %
1.90 kg BB Galaxy Pale Malt (3.0 EBC) Grain 33.9 %
0.90 kg Weyermann Munich I (15.8 EBC) Grain 16.1 %
25.00 gm Northern Brewer [6.70%] (60 min) Hops 21.8 IBU
30.00 gm Tettnanger [4.10%] (15 min) Hops 4.3 IBU
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager



Beer Profile

Est Original Gravity: 1.055 SG
Bitterness: 26.0 IBU
Est Color: 19.5 EBC

C&B
TDA

 

[glennheinzel]

From the weekend...

Diggers smoke bomb
22-A Classic Rauchbier

Size: 20 L
Efficiency: 70.0%
Attenuation: 75.0%

Original Gravity: 1.056 (1.050 - 1.056)
Terminal Gravity: 1.014 (1.012 - 1.016)
Color: 15.1 (14.0 - 22.0)
Alcohol: 5.53% (4.8% - 6.0%)
Bitterness: 27.95 (20.0 - 30.0)

Ingredients:
2.5 kg Pilsner Malt
0.8 kg Munich TYPE I
2 kg Smoked Malt
0.25 kg Caramunich TYPE I
0.113 kg Melanoidin Malt
0.057 kg Roasted Malt (Black Malt)
40 g Tettnanger (4.3%) - added during boil, boiled 60 min
13 g Tettnanger (4.3%) - added during boil, boiled 10 min
1 Fermentis S-23 Saflager S-23
0.5 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 20 min

 

[warrenlw63]

Laura broke the bloody telly Marzen!

ROTFLMAO!! :lol: That's what happens when you watch the Tiges in lieu of Dora The Explorer.

Warren -

 

[bindi]

Just mashed this experimental beer [for me], mix of Nelson Sauvin and Chinook hops, I like both, not to everyones taste. Smells great.

23L


4.30 kg Pale Malt 73.50 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 17.09 %
0.15 kg Melanoidin (Weyermann) (30.0 SRM) Grain 2.56 %
25.00 gm Nelson Sauvin [11.00 %] (60 min) (First Wort Hop) Hops 23.7 IBU
15.00 gm Chinook [11.00 %] (30 min) Hops 10.0 IBU
30.00 gm Nelson Sauvin [11.00 %] (15 min) Hops 12.9 IBU

Feed it to this yeast [if the starter fires up] Thames Valley Ale (Wyeast Labs #1275), If it does not fire up I will top crop some Kolsch yeast for the job.