What are you brewing II ?

[randyrob]

Did you ahve a taste Rob? what did you think?

Hey Tony,

yeah i had a taste and the chilli's i used had a real bight to them! got them from the local markets they sure were fresh used 50% red 50% green cause the green ones were milder but i don't think that helped much. i'll just have to see how it goes with time. there really wasn't much variety from what i could see just red or green long kinda ones (didnt have a name from what i could see) what kind of chilli would i use if i wanted something a little milder not something that is going to drain a keg of beer trying to put out the fire in my mouth?

hanging out for that Jalapinos recipe!

Rob.

 

[bconnery]

Hey Ben,
Taking the IBU's up to 44 with POR was a brave move on such a low alc... Here's hoping it doesn't make it too bitter. I look forward to trying it

cheers Ross

Well if the sample before the yeast went in is anything to go by then it is all good on the bitterness front.

It has a wine or even honey like character and is definitely not too bitter. I'm really hanging out for when this one comes out of secondary. It will be dry hopped too so it will be a nice hit of Nelson Sauvin all round...

 

[0M39A]

Got a twocan coopers stout on the go atm.

nothing that exciting, just the following:
Coopers stout x2
1kg dark dried malt extract
25g fuggles (dry hopped)
10ml liquid liquorice (brewcraft)
safale s-04 yeast
made up to 23L

Mixed it all up on the 10th

OG: 1064

just checked it then, its down to 1022 so i'll chuck in the hops tonight or tomorrow, give it a bit longer then into the bottle she goes.

 

[winkle]

I'm putting down an IPA this weekend and, just for the hell of it, am now considering using Sticklebrac hops in a (not totally to style) IPA. I've used these puppies as a bittering hop in a few before and been happy but what about as an flavour/aroma addition in something like this-

19 lt batch
2.5 kg JW Trad Ale Malt
2.0 kg Maris Otter
0.25 kg JW Light Munich
0.25 kg JW Wheat malt
26gm Sticklebrac hop pellets - 60min
12gm Sticklebrac hop pellets - 10min
1 plug Cascade - 0 min
1 tsp Irish Moss -10 min
Yeast US 56

(PS If this is a bad idea please let me know before Friday)

 

[Josh]

My NSW Xmas in July case German Pils.

Weyerman Pils malt with some carapils and wheat malt thrown in.

Halertau all the way with some fairly big additions at the end. Using up the last of my Halertau from the bulk hop buy.

WLP800 Pilsner yeast as the yeast cake from the prototype secondary.

OG 1.042

 

[johnno]

Have been flat out and not been able to brew for the last few weekends. Have had a couple fermenting, an Aussie ale amd a wheat.

Have an American brown and an APA in cubes awaiting their destiny.


Will hopefully be brewing this one on the weekend.

This will be cubed and passed on to a fellow Ahb member so the yeast will be up to them, but I am thinking a Nottingham would go well with this style.


Best Bitter


4.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 93.2 %
0.20 kg Crystal (Joe White) (141.8 EBC) Grain 4.1 %
0.10 kg Amber Malt (Joe White) (45.3 EBC) Grain 2.1 %
0.03 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 0.6 %
20.00 gm Target [11.00%] (60 min) Hops 23.0 IBU



Beer Profile

Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.3 % Actual Alcohol by Vol: 0.6 %
Bitterness: 23.0 IBU Calories: 90 cal/l
Est Color: 18.5 EBC


Cheers
johnno

 

[redbeard]

remembered that i promised a keg to a party in 3 weeks, so mashed n boiled a dry irish stout tonight. will start the ferment tmw if the starter is ready. also put down my belgian blonde from the isb brew day (finally), after firing up a starter from croz's belgian yeast

nothing like after work / night brewing (& loud music )

 

[Thirsty Boy]

Tonight I'm home roasting some munich malt for my Vic X-mas in July Kolsch that I will be brewing this weekend.... hopefully be ready by the cut off date.

 

[SpillsMostOfIt]

hopefully be ready by the cut off date.

Good luck with that - mine's still going.

 

[Pandreas]

Hi all!

I'm trying my first all extract recipe next Tuesday...... I am aiming for an easy to make brew, and a easy to drink, inoffensive, quaffing style Aussie ale.... (hoping for your opinions on this!)

recipe:

3kg DLME
150g Crystal Malt Grain
100g Dried Wheat Malt
20g POR Hops @60 mins
10g POR @20mins
10g POR @10 mins
Yeast - cultured Coppers pale Ale (or failing this I'll use Safale US-56)

I am thinking maybe I should dry-hop with some Helletau or Tettnanger for some aroma... Any thoughts on this?

Cheers & happy Brewing!

 

[Cortez The Killer]

Made this last night - mash @ 67*

#25 Buck 'n' Doe (American Pale Ale)

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (Kg): 4.50
Anticipated OG: 1.045
Anticipated IBU: 26.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

Actual OG: 1.045
Actual FG: 1.0xx

Grain/Extract/Sugar
% Amount Name Origin Extract
-----------------------------------------------------------------------------
86.7 3.90 kg. JW Export Pilsner Australia 1.039
05.6 0.25 kg. Dark Crystal UK 1.002
05.6 0.25 kg. JW Malted Wheat Australia 1.003
02.2 0.10 kg. Cara-Pils Dextrine Malt 1.001
1/2 tablet Whirlfloc

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Centennial Pellet 9.90 12.5 60 min.
10.00 g. Amarillo Pellet 8.90 7.8 25 min.
15.00 g. Amarillo Pellet 8.90 6.1 10 min.
20.00 g. Amarillo Pellet 8.90 0.0 Into cube

Cheers

 

[lucas]

Planning on brewing this on the weekend to try and use up all of the cascade I have in the freezer. Thowing in some chinook to spice things up a bit, I havent used it before but I've heard it's very potent so someone please say something if it looks like too much (or not enough)


Old hops pale ale
14-B American IPA

Size: 23 L
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 235.62 per 12.0 fl oz

Original Gravity: 1.070 (1.056 - 1.075)
|====================#===========|
Terminal Gravity: 1.018 (1.010 - 1.018)
|=======================#========|
Color: 14.2 (6.0 - 15.0)
|======================#=========|
Alcohol: 6.96% (5.5% - 7.5%)
|===================#============|
Bitterness: 63.31 (40.0 - 60.0)
|==========================#=====|

Ingredients:
1 tbsp 5.2 pH Stabilizer - added during mash
3.5 kg Maris Otter Pale
4 kg Australian Pilsner
0.25 kg Crystal Malt
0.05 kg Roasted Barley
10 g Chinook (12.4%) - added during boil, boiled 30 min
26 g Cascade (6%) - added during boil, boiled 25 min
26 g Cascade (6%) - added during boil, boiled 20 min
10 g Chinook (12.4%) - added during boil, boiled 15 min
26 g Cascade (6%) - added during boil, boiled 15 min
1 tsp Irish Moss - added during boil, boiled 15 min
54 g Cascade (6%) - added during boil, boiled 10 min
10 g Chinook (12.4%) - added during boil, boiled 5 min
54 g Cascade (6%) - added during boil, boiled 5 min
54 g Cascade (6%) - added during boil, boiled 0 min
26 g Cascade (6%) - added dry to secondary fermenter
1 ea Fermentis US-56 Safale US-56

 

[Ross]

Planning on brewing this on the weekend to try and use up all of the cascade I have in the freezer. Thowing in some chinook to spice things up a bit, I havent used it before but I've heard it's very potent so someone please say something if it looks like too much (or not enough)
Old hops pale ale
14-B American IPA

Size: 23 L
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 235.62 per 12.0 fl oz

Original Gravity: 1.070 (1.056 - 1.075)
|====================#===========|
Terminal Gravity: 1.018 (1.010 - 1.018)
|=======================#========|
Color: 14.2 (6.0 - 15.0)
|======================#=========|
Alcohol: 6.96% (5.5% - 7.5%)
|===================#============|
Bitterness: 63.31 (40.0 - 60.0)
|==========================#=====|

Ingredients:
1 tbsp 5.2 pH Stabilizer - added during mash
3.5 kg Maris Otter Pale
4 kg Australian Pilsner
0.25 kg Crystal Malt
0.05 kg Roasted Barley
10 g Chinook (12.4%) - added during boil, boiled 30 min
26 g Cascade (6%) - added during boil, boiled 25 min
26 g Cascade (6%) - added during boil, boiled 20 min
10 g Chinook (12.4%) - added during boil, boiled 15 min
26 g Cascade (6%) - added during boil, boiled 15 min
1 tsp Irish Moss - added during boil, boiled 15 min
54 g Cascade (6%) - added during boil, boiled 10 min
10 g Chinook (12.4%) - added during boil, boiled 5 min
54 g Cascade (6%) - added during boil, boiled 5 min
54 g Cascade (6%) - added during boil, boiled 0 min
26 g Cascade (6%) - added dry to secondary fermenter
1 ea Fermentis US-56 Safale US-56

Chinook looks fine, but with all those late additions i'd be dropping the flame out one & adding it to your dry hopping addition (80gm). This will give you more aroma.

cheers Ross

 

[browndog]

Big arvo in the brewery today, got home at 12:50 to find the strikewater up to temp. Mashed in a CHallinor Red before going into the house to say hello. Then I racked an aussie ale and filtered and kegged a Stones 6th anniversary porter just in time to start the sparge at 2:20pm. Got the boil going then cleaned up all the fermenters, kegs filters etc. All cleaned up and packed away ready for the next brew by 5pm, all that with a 90min mash and 90 min boil. I love it when you have a hassle free day in the brewery.

cheers

Browndog

 

[Jye]

Dry stout today and after primary I might secondary a few liters with roasted french oak just for kicks.

Dry Stout II

Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.08 L Boil Time: 90 min
Brewhouse Efficiency: 80.0 %

Ingredients Amount Item Type % or IBU
2.60 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 65.0 %
0.80 kg Barley, Flaked (Blue Lake) (2.0 SRM) Grain 20.0 %
0.40 kg Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain 10.0 %
0.20 kg Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 5.0 %

25.00 gm Horizon [13.00%] (90 min) Hops 40.6 IBU

1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.043 SG (1.036-1.050 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.012 SG (1.007-1.011 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 41.8 SRM (25.0-45.0 SRM) Color [Color]
Bitterness: 40.6 IBU (30.0-45.0 IBU) Alpha Acid Units: 1.9 AAU
Estimated Alcohol by Volume: 3.9 % (4.0-5.0 %) Actual Alcohol by Volume: 0.0 %

 

[Brewer_010]

Just made this extract recipe last night:

Southern Cross Ale
Brew Type: Extract Date: 18/05/2007
Batch Size: 20.00 L Assistant Brewers: Cockroaches

Ingredients Amount Item Type % or IBU
3.00 kg Morgans Pale LME (8.0 EBC) Extract 85.7 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.7 %
0.20 kg Crystal Malt - 55L (145.0 EBC) Grain 5.7 %
0.10 kg Crystal Malt - 15L (40.0 EBC) Grain 2.9 %
10.00 gm Southern Cross [13.70%] (60 min) Hops 17.0 IBU
10.00 gm Southern Cross [13.70%] (40 min) Hops 14.9 IBU
10.00 gm Southern Cross [13.70%] (20 min) Hops 10.3 IBU
10.00 gm Super Alpha [11.00%] (0 min) Hops -
20.00 gm Southern Cross [13.70%] (0 min) Hops -
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.047 SG
Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.012 SG
Estimated Color: 16.4 EBC
Bitterness: 42.3 IBU
Estimated Alcohol by Volume: 4.6 %
Actual Calories: 90 cal/l

It's come out smelling great. The 'lemony' smell of the southern cross is interesting, hopefully goes well with the super alpha (left overs).

Cheers

 

[goatherder]

Did a Schwarzbier this morning:

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.22 L
Estimated OG: 1.051 SG
Estimated Color: 47.9 EBC
Estimated IBU: 31.0 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

2.40 kg Munich I (Weyermann) (14.0 EBC) Grain 45.3 %
2.40 kg Pilsner (Weyermann) (3.3 EBC) Grain 45.3 %
0.20 kg Caramunich I (Weyermann) (100.5 EBC) Grain 3.8 %
0.20 kg Chocolate Wheat (Weyermann) (817.6 EBC) Grain 3.8 %
0.10 kg Carafa Special III (Weyermann) (925.9 EBC)Grain 1.9 %
70.00 gm Hallertauer Mittelfrueh [4.10%] (60 min) Hops 28.9 IBU
14.00 gm Hallertauer Mittelfrueh [4.10%] (10 min) Hops 2.1 IBU
14.00 gm Hallertauer Mittelfrueh [4.10%] (0 min) Hops -
Yeast - S-189 pitched from slurry, ferment 11 degrees.

I smashed the choc wheat and carafa up in a coffee grinder to get the most out of it.

Smells and tastes pretty good at this stage.

 

[Jye]

I smashed the choc wheat and carafa up in a coffee grinder to get the most out of it.

Smells and tastes pretty good at this stage.

I did the same thing with mine, 350g of carafa III in the blender... turned it to dust and the schwarz now has a roasty aroma. I think next time I would only use half the amount in the blender <_<

 

[danman]

My first Bock


Black Rock Bock tin
Black Rock Light Malt Extract tin (x2)
500g Weyerman Caraamber (steep for 1/2 hr)
approx 30g Styrian Goldings (boil for 1/2 hr)
S-23 lager yeast


Made wort to 20L and pitched 2L starter at 16C

OG 1078


any comments or suggestions for next time?


cheers,dan

 

[hughman666]

Just pitched the yeast on this one...

Stock Wheat

2kg JW Exp Pils
3kg JW Wheat

Mashed at 66c for 80 mins.

90 minute boil

20g NZ Hallertau @ 60 mins
20g B Saaz @ 30 mins
20g B Saaz @ 20 mins
14g B Saaz @ 10 mins

Yeast: K-97 (couldn't be bothered trekking down to TWOC this week)