What are you brewing II ?

[kabooby]

Hey Schooey

Where's the Munich

Kabooby

 

[schooey]

Errrr... well *scratches head*

Does it need Munich to be a Munich Helles?

 

[kabooby]

No it doesn't

That was me trying to be quick and witty.

Crashed and burned. I'll try again tomorrow

Kabooby

 

[Tony]

:lol:

Gold

 

[Quintrex]

Voota and myself had a crazy lambic making session

Lambert

A ProMash Recipe Report

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

Batch Size (L): 60.00 Wort Size (L): 60.00
Total Grain (kg): 9.94
Anticipated OG: 1.048 Plato: 11.82
Anticipated SRM: 2.8
Anticipated IBU: 0.0
Brewhouse Efficiency: 97 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.4 6.90 kg. BB Pale Malt Australia 75.96 2
30.6 3.04 kg. BB Wheat Australia 78.75 2

Potential represented as % Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
360.00 g. Aged Czech Saaz Pellet 0.00 0.0 60 min.


Yeast
-----

Some will be spontaneously fermented/innoculated, some will be innoculated with wyeast lambic blend, some with cantillon dregs.


Water Profile
-------------

Profile: West Flanders
Profile known for:

Calcium(Ca): 114.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 125.0 ppm
Sulfate(SO4): 145.0 ppm
Chloride(Cl): 139.0 ppm
biCarbonate(HCO3): 370.0 ppm

pH: 8.34



Its been a fun brew this one, long involved mash, long boil!

 

[Stuster]

Lambert, the sheepish lambic

Voota and myself had a crazy lambic making session

Some will be spontaneously fermented/innoculated, some will be innoculated with wyeast lambic blend, some with cantillon dregs.

Its been a fun brew this one, long involved mash, long boil!

Let us know how that goes, Quintrex. Fascinated to see what happens with the spontaneously fermented batch. :beerbang:

 

[Quintrex]

Let us know how that goes, Quintrex. Fascinated to see what happens with the spontaneously fermented batch. :beerbang:

I think I will acidify it to pH 4 with lactic acid, just to help prevent enterobacteria( a lot of belgian brewers use this method) but it should be interesting. Voota has done a true spontaneous lambic before but he said it got way too sour.
We'll see how it goes. :lol:

 

[drsmurto]

Just pumped this into the fermenter.

Fugly Special bitter
Special/Best/Premium Bitter

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

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

:icon_drool2: thats one tasty looking beer Razz! Perfect for winter drinking. I have one very similar in the keg waiting for a tap - all fuggles and 1028.

Agree with the water temps, i can get the wort down to 10-12C on a single pass thru the plate chiller at this time of the year! Stocking up on lagers for summer drinking

 

[razz]

Thanks Dr S. I made this as a vehicle for Williamette, all these years of brewing and haven't used them before. Do you think I will get a good appreciation of them with that much late in the boil ?

 

[drsmurto]

90g at 10 mins in 42L. I would hope so! :lol:

Only used williamette once, for both flavour and aroma - its on tap now. Kept the grain bill simple - 90% ale, 5% crystal, 5% wheat. Its such an easy drinking ale. I can see why its described as an english type hop.

I likes it!

 

[Dave86]

No time to brew tomorrow, so throwing in a kits and bits, hoping it will turn out robust and porter like

1.7kg Coopers Dark Ale kit
1kg Morgans Masterblend Chocolate Malt
750g Pale DME

Ferment with nottingham to 21L

Should hopefully come in something like OG:1058, 48 IBU, 32 SRM

 

[bonj]

Just finished brewing an easy drinking pale ale. 90% ale malt, 10% wheat (never gone this high in a non-wheat beer before, so it's a bit of an experiment). Nelson Sauvin and B Saaz flowers, bittering and flavour to about 32IBU.

Gotta love having a brewday done by lunchtime

 

[NickB]

So, you've got the day off, have finished brewing, and are NOT heading down to Burleigh tonight???? Blasphemy Bonj, total blasphemy!!!



Cheers

 

[bonj]

Hahaha... I haven't got the day off... gotta do the kindy run at 2pm

 

[warrenlw63]

Been reading Farmhouse Ales again.

My maiden Biere de Garde. Name loosely translated is beer of wobbly legs. :lol:

la bire de jambe de secousse

A ProMash Recipe Report

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

16-D Belgian & French Ale, Biere de Garde

Min OG: 1.060 Max OG: 1.080
Min IBU: 20 Max IBU: 30
Min Clr: 15 Max Clr: 49 Color in EBC

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 12.65
Anticipated OG: 1.072 Plato: 17.40
Anticipated EBC: 21.7
Anticipated IBU: 25.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 52.94 L
Pre-Boil Gravity: 1.061 SG 14.93 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 EBC
-----------------------------------------------------------------------------
83.0 10.50 kg. BB Pale Malt Australia 1.037 3
7.9 1.00 kg. Weyermann Munich I Germany 1.038 19
5.5 0.70 kg. Cane Sugar Generic 1.046 0
2.0 0.25 kg. Bairds Amber UK 1.033 133
0.8 0.10 kg. BB Caramalt Australia 1.036 40
0.4 0.05 kg. JWM Roast Barley Australia 1.036 1200
0.4 0.05 kg. Weyermann Caraaroma Germany 1.034 470

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Hallertau Tradition Pellet 5.70 22.6 60 min.
30.00 g. Hallertau Tradition Pellet 5.70 3.0 15 min.


Yeast
-----

WYeast 2042 Danish Lager


Water Profile
-------------

Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager

Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm

pH: 8.16


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

Mash Name:

Total Grain kg: 11.95
Total Water Qts: 18.72 - Before Additional Infusions
Total Water L: 17.72 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 12.17 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein 5 15 55 55 Infuse 67 17.72 1.48
Sacc 1 5 30 62 62 Infuse 90 5.34 1.93
Sacc 2 5 15 68 68 Infuse 95 6.30 2.46
Mash out 5 10 75 75 Decoc 95 9.77 3.13 (Decoc Thickness)


Total Water Qts: 31.02 - After Additional Infusions
Total Water L: 29.35 - After Additional Infusions
Total Mash Volume L: 37.33 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

 

[trevc]

Just ordered more grains/hops, and doing another order next week.

Starting these next week:

- Kokanee-Gold clone attempt (Canadian megaswill, dark lager)
- Ross's Double Chocolate Porter

And ordering supplies for these
- Steam Beer Anchor-clone, can't find the US Northern Brewer hops though
- A double batch (52L) of Dr Smurto's JSGA clone

 

[Tony]

Hey Warren........... if you deselect all the tick boxes in promash before you copy to clipboard you get a simple report without all the shit noone cares about

like this one for the Hefeweizen im mashing in right now



hefeweizen

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 6.00
Anticipated OG: 1.050 Plato: 12.49
Anticipated EBC: 10.8
Anticipated IBU: 13.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
58.3 3.50 kg. Weyermann Pale Wheat Germany 1.038 4
16.7 1.00 kg. Weyermann Bohemien Pils GErmany 1.038 4
11.7 0.70 kg. Weyermann Munich II Germany 1.038 26
6.7 0.40 kg. Rice Gulls Australia 1.000 0
6.7 0.40 kg. Weyermann Carahell Germany 1.035 26

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Czech Saaz Pellet 4.50 12.4 45 min.
10.00 g. Czech Saaz Pellet 4.50 0.9 5 min.


Yeast
-----

WYeast 3068

 

[Weizguy]

First beer milled by the former Borret mill. Incidentally it didn't turn out to be a wheat beer, but still contained wheat (albeit, torrefied wheat).

Teninch Mild Mk II
Brew Type: All Grain Date: 02-08-08
Style: Mild Brewer: Seth
Batch Size: 25.00 L Assistant Brewer:
Boil Volume: 30.48 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
2.30 kg Pale Malt, Maris Otter (5.9 EBC) Grain 59.0 %
1.00 kg Amber Malt (43.3 EBC) Grain 25.7 %
0.40 kg Wheat, Torrified (Thomas Fawcett) (3.9 EBC) Grain 10.3 %
25.00 gm Goldings, East Kent [4.80%] (60 min) Hops 13.4 IBU
14.00 gm Fuggles [5.70%] (60 min) Hops 8.9 IBU
10.00 gm Goldings, East Kent [4.80%] (10 min) Hops 1.9 IBU
0.20 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 5.1 %
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter 1000 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.035 SG (1.030-1.038 SG)
Estimated Final Gravity: 1.010 SG (1.008-1.013 SG)
Estimated Color: 14.2 EBC (23.6-49.3 EBC)
Bitterness: 24.2 IBU (10.0-25.0 IBU)
Estimated Alcohol by Volume: 3.2 %

Name: Double Infusion, Medium Body Mash Tun Weight: 4.00 kg
Mash Grain Weight: 3.70 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 15.64 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Protein Rest Add 6.95 L of water at 56.7 C 50.0 C 30 min
Saccrification Add 6.20 L of water at 93.6 C 68.0 C 90 min
Mash Out Add 5.40 L of water at 97.0 C 75.6 C 10 min

Changes from the original recipe include the replacement of Dark crystal and part of the pale malt by Amber malt, suggested by MHB. Now I see that it leaves me out of style re colour. Didn't think of that when Mark offered me some Carafa for colour. That's OK, I can throw in some roast or Carafa special when I lauter. 90 minute mash helps clarity when brewing with Marris O.

Beerz
Les

BTW, Tony. tut,tut, language

 

[gap]

Been reading Farmhouse Ales again.

My maiden Biere de Garde. Name loosely translated is beer of wobbly legs. :lol:

la bire de jambe de secousse

The French farm workers sure as hell would end up with wobbly legs if they drank 3 or 4 litres of that to rehydrate as they worked in a hot French summer.

 

[Tony]

since when did you don the halo mate?