What are you brewing II ?

[randyrob]

that looks tasty mate

 

[winkle]

Just sparging a "Flying Pig Bitter", I was hoping to have it outta the way before the Broncos game but I'll be pushing you-know-what up hill <_< . Watch out for the "Brewing disasters while watching footy" thread coming soon to a forum near you.

 

[schooey]

Tomorrow;

Trippin' out Tripel

Batch size: 19L
Est OG: 1090
IBU: 27
Boil time: 90 min

6.00 kg Bohemian Pilsener
1.00 kg Vienna
0.50 Muscavado sugar (day 3 of ferment)
0.50 Muscavado sugar (day 4 of ferment)

15g Northern Brewer @ 90 min
1 Plug of Styrian Goldings @ 30 min
2 plugs of Czech Saaz @ flameout

Fermented at 20C with Wyeast 1388

 

[bradsbrew]

This weekend is

Seeing Dubbel

5kg bohemian pilsener
0,8 Wheat
0.4 Dark Crystal

15g northern brewer 60min
15g Fuggles 40min
20g amarillo 15min
20g willamette Flameout
0.5 invert sugar @ day 2 or 3
3787 wyeast

I know the hops are not ideal but thats what is in the freezer.

Brad

 

[Dave86]

Just crushed the malts for a dunkelweizen

3kg Wey. Dark Wheat
2.4 JWM Dark Munich
300g Melanoidin
300g Choc Wheat

OG of 1.051, 14 IBU with Hallertauer Hersbrucker @ 60

WB-06 to ferment

 

[Stuster]

20g amarillo 15min
20g willamette Flameout

I know the hops are not ideal but thats what is in the freezer.

I think you could probably skip those two additions and be fine. Maybe move the Fuggles back to 60 minutes to get the right IBU level. No real need for late hops in a dubbel with all the other flavours you'll have and you get to keep the hops which is good in this time of hop shortages. :icon_cheers:

 

[kabooby]

Work from home today and got 2 brews done. A Dunkelweizen to finish of some wheat malt I had and a Dusseldorf Altbier. Its my first go at an Alt so hope its all good.

Kabooby :icon_cheers:

Recipe: Dunkelweizen

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 49.61 L
Estimated OG: 1.049 SG
Estimated Color: 33.8 EBC
Estimated IBU: 16.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 58.48 %
3.00 kg Vienna Malt (Joe White) (12.0 EBC) Grain 35.09 %
0.40 kg Caraaroma (Weyermann) (350.7 EBC) Grain 4.68 %
0.15 kg Carafa Special III (Weyermann) (925.9 EBC)Grain 1.75 %
60.00 gm Tettnang [4.30 %] (60 min) Hops 16.2 IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 8.55 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
20 min Protein Rest Add 16.06 L of water at 56.7 C 50.0 C
60 min Saccrification Add 14.29 L of water at 91.2 C 67.0 C
10 min Mash Out Add 12.48 L of water at 97.3 C 75.0 C


Recipe: Altbier

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 49.33 L
Estimated OG: 1.050 SG
Estimated Color: 29.0 EBC
Estimated IBU: 43.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.20 kg Pilsner (Weyermann) (3.3 EBC) Grain 60.68 %
1.70 kg Munich II (Weyermann) (16.7 EBC) Grain 19.84 %
1.00 kg Vienna Malt (Joe White) (12.0 EBC) Grain 11.67 %
0.50 kg Caramunich II (Weyermann) (124.1 EBC) Grain 5.83 %
0.10 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 1.17 %
0.07 kg Carafa Special III (Weyermann) (925.9 EBC)Grain 0.82 %
30.00 gm Tettnang [4.30 %] (60 min) Hops 8.0 IBU
35.00 gm Magnum [14.00 %] (60 min) Hops 30.3 IBU
35.00 gm Tettnang [4.30 %] (15 min) Hops 4.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 8.57 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 16.08 L of water at 56.8 C 50.0 C
60 min Saccrification Add 14.26 L of water at 86.5 C 65.0 C
10 min Mash Out Add 14.31 L of water at 99.3 C 75.0 C

 

[Tony]

Brewing a Dunkelweizen today.

Went with dark wheat and no crystal malts of sorts, just carawheat and chocolate wheat for colour and character.

The mash smells great, malty ans rich.

cheers

dark wheat weizen

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 6.50
Anticipated OG: 1.052 Plato: 12.77
Anticipated EBC: 34.1
Anticipated IBU: 18.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
61.5 4.00 kg. Weyermann Wheat Dark Germany 1.038 15
23.1 1.50 kg. Weyermann Bohemien Pils GErmany 1.038 4
7.7 0.50 kg. Weyermann CaraWheat Germany 1.037 120
1.5 0.10 kg. Weyermann Choc Wheat Germany 1.035 1100
6.2 0.40 kg. Rice Gulls Australia 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
46.00 g. Tettnanger Tettnang Pellet 4.10 17.2 45 min.
10.00 g. Tettnanger Tettnang Pellet 4.10 0.8 5 min.


Yeast
-----

WYeast 3068

 

[Dave86]

Certainly seems to be the season for dunkelweizen! My gravity came in a little lower than expected, but that should make it a bit easier drinking How awesome is dark wheat malt?! That has to be the best mash I've ever smelt, the choc wheat also helped in that department. Has anyone noticed a slightly lower efficiency with wey. dark wheat? I've only used JWM wheat malt in the past, not too worried though, it smells too good!

 

[Tony]

+1 for the awsome smell. I was going to use munich as well but i thought........... the dark wheat is like munich wheat so i dropped it. Glad i did as its very malty. Still sparging but will get back on the efficiency soon. I usually get 80 to 85% efficiency to the fermenter using all barley malts but drop this back to around 75 to 80 for wheat beers.

Rice Gulls to stop channeling and a slow sparge is best for a wheat beer.

cheers

 

[yardy]

Tony, that looks tasty, going to make it next on the list i think B)

Cheers
Yardy

 

[Tony]

Boiling now...... certanly smells the goods so far yardy.

I tried to get rye on thursday for a roggen but the cupboard was bare

So dunkelweizen it is.

Now all i need is some 3068

cheers

PS.......... got 80% efficiency My best with a wheaty yet.

 

[Dave86]

I'd be happy to crack 80% on any beer Doesn't really matter, but only got 64% on my dunkelweizen when I got 69% on my hefe the week before :huh:

No matter, its beer, its good :icon_cheers:

 

[Tony]

Do you crack your own malt or is it pre cracked?

It may be a bit course.

I crack fine, use 1 liter volume of rice gulls per kg of wheat malt and sparge slow to stop chanelling in the sticky boggy wheat mash.

It will still taste the same, just you use more grain and leave more fermentable sugars in the mash..... thats all.

cheers

 

[Barry]

This morning brewed 20 L of maibock and 17 L of "boil over vienna" (hence only 17 L)

 

[goatherder]

Big brew day today. Brewed an Ordinary Bitter and a Schwarzbier as well as bottling a Dubbel.

 

[NickB]

RDO tomorrow, so getting up early (maybe) to brew a simple Ale and clear out some hops...

Olde Newport Ale

4.5KG BB Ale
25g Newport @ 60 mins

67C mash temp
Danstar Windsor yeast

OG: 1.047
FG: 1.012
38 IBUs
4.6%

Keen to see what the Newport brings to a single hop, single malt beer.... especially at the price Craftbrewer is selling them for!!!!

Cheers

 

[Tony]

Try adding your single addition at 40 to 45 min. You will get the same bitterness (may need to ass 2g more) but i think it adds a bit more character to the beer, hop wise.

Especially if there are no late hops to spice things up.

I always bitter at 45 min these days.

cheers

 

[razz]

Just pumped this into the fermenter.

Fugly Special bitter
Special/Best/Premium Bitter


Type: All Grain
Date: 29/07/2008
Batch Size: 42.00 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: 88.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 84.62 %
0.25 kg Amber Malt (85.0 EBC) Grain 3.85 %
0.25 kg Caramalt (40.0 EBC) Grain 3.85 %
0.25 kg Dark Crystal (250.0 EBC) Grain 3.85 %
0.25 kg Wheat Malt (3.0 EBC) Grain 3.85 %
40.00 gm Fuggles [3.80 %] (60 min) Hops 9.0 IBU
45.00 gm Goldings, East Kent [4.30 %] (30 min) Hops 8.1 IBU
90.00 gm Williamette [4.50 %] (10 min) Hops 8.7 IBU
0.95 gm koppafloc (Boil 15.0 min) Misc
20.00 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.043 SG
Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.20 % Actual Alcohol by Vol: 4.56 %
Bitterness: 25.9 IBU Calories: 418 cal/l
Est Color: 16.9 EBC Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 6.50 kg
Sparge Water: 26.51 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
90 min Step Add 24.00 L of water at 67.4 C 63.0 C
15 min Mashout Heat to 72.0 C over 15 min 72.0 C

This really is the best time of year for brewing, tank water is a chilly 6 degrees. Works great with a plate chiller.

 

[schooey]

Hellbent (Munich) Helles

Type: All Grain
Batch Size: 25.0 L
Boil Size: 34.00 L Asst Brewer:
Boil Time: 90

Ingredients

3.90 kg Bohemian Pilsener
1.10 kg Carared
0.50 kg Carapils
6.00 g Northern Brewer 6.2% AA @ 90min
15.0 g Hallertau Mittlefreuh 3.2% AA @ 30 min
15.0 g Hallertau Mittlefreuh 3.2% AA @ 0 min

Acid rest @ 38C for 15 min
Protein rest @ 50C for 30 min
Step to 65C for 35 min
Step to 69C for 30 min
Mashout @ 77C
Sparge @ 77C

3L starter of Wyeast 2124 @ 10C for 3 weeks, rack to secondary at 10C for 2 weeks, then 1 week at 16C for diacetyl rest
Lager for 6 weeks @ 0C