What are you brewing II ?

[schooey]

ok.. cheers for the heads up, Les. I'll let it keep chugging away at 20C then

 

[Weizguy]

you might want to raise it a few degrees, depending on how many phenolics you want in there.
If it's the Duvel yeast, it can take a few more degrees and still be fairly clean.
Go too high and you may get fusels. It's a balancing act, you understand.

Enough proselytising. Check it on the googleweb or @ the Wyeast website for more info.
Les out

 

[schooey]

As far as I know 1388 is the Duvel yeast? Hmmmm... I might knock it up to 22 for the secondary ferment and suck it and see...

 

[Dave86]

Kegged and bottled my dunkelweizen, racked my K&K porter and just cracked the grains for a fiddlers elbow type english wheat beer, using up some odds and ends. All in all, a pretty productive afternoon

Here's whats on first thing in the morning:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Fiddlers Elbow Type
Brewer: Dave
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 34.00 L
Estimated OG: 1.042 SG
Estimated Color: 6.5 SRM
Estimated IBU: 24.9 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Bairds Maris Otter (3.0 SRM) Grain 75.27 %
0.64 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 13.76 %
0.26 kg Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 5.59 %
0.21 kg Crystal Wheat (47.6 SRM) Grain 4.52 %
0.04 kg Carawheat (Weyermann) (50.0 SRM) Grain 0.86 %
16.00 gm Northdown [6.90 %] (90 min) Hops 12.7 IBU
15.00 gm Styrian Goldings [5.30 %] (15 min) Hops 3.8 IBU
15.00 gm Northdown [6.90 %] (15 min) Hops 5.5 IBU
15.00 gm Styrian Goldings [5.30 %] (10 min) Hops 2.8 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

First go at the 1968 (or any wyeast for that matter) looking forward to tasting this one, its destined for bottling for my school reunion in a months time B)

 

[boingk]

Another kits and bits here, really should do another partial or extract. But anyway...Black Pils on the go!

Morgans tin of Pils goo 1.7kg,
500g LDME,
300g Dextrose,
200g Crystal grain,
100g Chocolate grain,
020g Black grain,
012g Saaz in secondary.

Nothing special, but should come out alright with a US-05 yeast [fav at the moment] and 16-18'C ferment.

Cheers all - boingk

 

[Muggus]

Another kits and bits here, really should do another partial or extract. But anyway...Black Pils on the go!

Morgans tin of Pils goo 1.7kg,
500g LDME,
300g Dextrose,
200g Crystal grain,
100g Chocolate grain,
020g Black grain,
012g Saaz in secondary.

Nothing special, but should come out alright with a US-05 yeast [fav at the moment] and 16-18'C ferment.

Cheers all - boingk

Black pils eh?
I did a 'black pils' once with a crazy sort of grain bill once...needless to say, it occured to me that there was no point doing a dark pils (cause theres no such thing), and it turned out to be an (amazing) imperial stout.
Having said that, yours looks more like a Schwartzbier.

 

[tdack]

I've been trying a few of the "stove top brewery" kits that Dave puts together at Dave's Homebrew in North Sydney.

So far the results have been excellent. Just kegged an Amber Ale that tasted great out of the hydrometer tube, it'll take all my patience to leave it in the keg for a couple of weeks before drinking.

I've also got a Belgian Ale on the go at the and I can't wait it to finish. It smells and tastes awesome at the moment and it's still got a couple of days to go.

 

[yardy]

got this mashing atm,

3000 Munich 1
2000 Pale
1000 Wheat
100gm Carafa Spec

25 Nor Brwr @ 60
25 Hallertauer Tradition @ 15
30 Czech Saaz @ 5
20 Czech Saaz @ FO

65*c Mash

Cheers
Yard

 

[therook]

Doing this on Sunday

Occy
Brew Type: All Grain Date: 10/08/2008
Style: Oktoberfest/Marzen Brewer: Rook
Batch Size: 25.00 L Assistant Brewer:
Boil Volume: 33.60 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 70.1 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
3.35 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 54.9 %
2.75 kg Munich II (Weyermann) (22.0 EBC) Grain 45.1 %
60.00 gm Hallertauer Mittelfrueh [3.70%] (60 min) Hops 22.3 IBU
20.00 gm Hallertauer Mittelfrueh [3.70%] (15 min) Hops 3.7 IBU
1.00 tsp Calcium Chloride (Mash 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.054 SG (1.050-1.056 SG)
Estimated Final Gravity: 1.014 SG (1.012-1.016 SG)
Estimated Color: 18.7 EBC (13.8-27.6 EBC)
Bitterness: 26.0 IBU (20.0-28.0 IBU)
Estimated Alcohol by Volume: 5.2 % (


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 4.08 kg
Mash Grain Weight: 6.10 kg Mash PH: 5.4 PH
Grain Temperature: 12.0 C Sparge Temperature: 75.6 C
Sparge Water: 17.80 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 16.00 L of water at 75.7 C 66.0 C 90 min
Mash Out Add 8.91 L of water at 96.1 C 76 C 10 min



Thanks for the yeast TDA

Rook

 

[warrenlw63]

Yummo! Make sure a bottle returns to your spiritual home of Pascoe Vale.

Warren -

 

[therook]

Yummo! Make sure a bottle returns to your spiritual home of Pascoe Vale.

Warren -

LOL, no worries Wazza, i also have an Amber and Mild for you.

TDA has to also get a bottle as it is his yeast and apparently he sleeps with it as he loves it so much

Rook

 

[trevc]

Just mashed in my Canadian megaswill (dark lager ish). This is my second AG, and waaaay easier/more relaxed.
Hit my mash-in temp perfectly within a couple of minutes. 15th Floor brewery in full swing, tunes cranking.

Recipe: Kokanee Gold Clone attempt 01
Style: Standard American Lager

Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 38.36 L
Estimated OG: 1.056 SG
Estimated Color: 12.8 EBC
Estimated IBU: 10.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.32 kg Pilsner (Weyermann) (3.3 EBC) Grain 75.04 %
1.42 kg Corn, Flaked (2.6 EBC) Grain 20.03 %
0.35 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4.94 %
14.00 gm Pride of Ringwood [8.30 %] (60 min) Hops 10.1 IBU
1 Pkgs Safale US05 (or might use 2112, Cali Lager. haven't decided)


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7.09 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 17.72 L of water at 70.4 C 63.0 C
10 min Mash Out Add 14.18 L of water at 93.3 C 75.0 C

Should be about 5.5%ABV. I'll ferment cold, and cold condition for as long as possible.

Cheers

 

[THE DRUNK ARAB]

LOL, no worries Wazza, i also have an Amber and Mild for you.

TDA has to also get a bottle as it is his yeast and apparently he sleeps with it as he loves it so much

Rook

I actually smear it all over my privates rook so I hope the sample I gave you is viable h34r: !

Recipe looks great BTW!

C&B
TDA

 

[newguy]

I brewed a Northern English Brown today and two days ago I brewed a Mild. I have to publicly thank Stuster (I think it was Stuster) that turned me on to the idea of low pitching rates = high esters. I've never been able to brew a decent English ale because I've never been able to get a nice estery component. My beers always end up very clean. Not anymore. At least not for English styles, anyway.

I used WLP005 British Ale for both batches. The mild is very nearly done fermenting already (only 1.035 OG) and I drew some of the slurry/beer from that to pitch into the brown. It smelled fantastic, but I was blown away by the taste. Full bready flavour with hints of berries throughout. I'm thrilled to actually be able to achieve "character" in a brew. Cheers Stuster! :beer:

Mild (42l batch)
83.5% 2 row (5.03kg)
13% caramel 60 (853g)
3.5% chocolate malt (230g)

Mashed @ 68C for 60 minutes

17g Chinook pellets (12%) 90 minutes (12.6 IBU)

OG 1.035
WLP005 British Ale

Northern English Brown (42l batch)
88% 2 row (7.26kg)
6% biscuit malt (523g)
5% dark crystal (70-80L) (449g)
1% chocolate malt (90g)

Mashed @ 66C for 60 minutes

34g Chinook pellets (12%) 90 minutes
28g E K Goldings (4.2%) flameout (counted as 5 minute boil addition for IBU calcs) - combined 23.3 IBU

OG 1.053
WLP005 British Ale

 

[Jye]

Something simple to try out Galaxy.

Galaxy Blonde

Brew Type: All Grain Date: 9/08/2008
Style: Blonde Ale Brewer: Jye
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 27.83 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 % Equipment: SK
Actual Efficiency: 0.0
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
4.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 100.0 %

30.00 gm Galaxy [15.00%] (20 min) Hops 29.5 IBU
30.00 gm Galaxy [15.00%] (5 min) Hops 9.7 IBU
30.00 gm Galaxy [15.00%] (Dry Hop 7 days) Hops -

10.00 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc

1 Pkgs Safale American US-56 Yeast-Ale

Beer Profile Estimated Original Gravity: 1.050 SG (1.038-1.054 SG) Measured Original Gravity: 1.000 SG
Estimated Final Gravity: 1.012 SG (1.008-1.013 SG) Measured Final Gravity: 1.000 SG
Estimated Color: 8.7 EBC (5.9-11.8 EBC) Color [Color]
Bitterness: 39.3 IBU (15.0-28.0 IBU) Alpha Acid Units: 2.6 AAU
Estimated Alcohol by Volume: 4.9 % (3.8-5.5 %) Actual Alcohol by Volume: 0.0 %

 

[lefty2446]

Doing this one first, want to do a second but have no idea what I want to brew. Probably end up doing a mild or IIPA B)

Adrian

Recipe: Irish Red Ale
Brewer: Adrian Levi
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 38.00 L
Boil Size: 43.64 L
Estimated OG: 1.051 SG
Estimated Color: 10.3 SRM
Estimated IBU: 27.1 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.50 kg My Grain (3.0 SRM) Grain 95.96 %
0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.03 %
0.10 kg Roasted Barley (300.0 SRM) Grain 1.01 %
30.00 gm Chinook [12.40 %] (60 min) Hops 23.4 IBU
20.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 3.1 IBU
20.00 gm Goldings, East Kent [5.00 %] (2 min) Hops 0.5 IBU
2 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 9.90 kg
----------------------------
Single Infusion, Full Body

​

<h3 style="margin-top: 0px; margin-bottom: 1px;" align="left"> </h3>

​

 

[browndog]

I brewed a Northern English Brown today and two days ago I brewed a Mild. I have to publicly thank Stuster (I think it was Stuster) that turned me on to the idea of low pitching rates = high esters. I've never been able to brew a decent English ale because I've never been able to get a nice estery component. My beers always end up very clean. Not anymore. At least not for English styles, anyway.

I used WLP005 British Ale for both batches. The mild is very nearly done fermenting already (only 1.035 OG) and I drew some of the slurry/beer from that to pitch into the brown. It smelled fantastic, but I was blown away by the taste. Full bready flavour with hints of berries throughout. I'm thrilled to actually be able to achieve "character" in a brew. Cheers Stuster! :beer:

Mild (42l batch)
83.5% 2 row (5.03kg)
13% caramel 60 (853g)
3.5% chocolate malt (230g)

Mashed @ 68C for 60 minutes

17g Chinook pellets (12%) 90 minutes (12.6 IBU)

OG 1.035
WLP005 British Ale

Northern English Brown (42l batch)
88% 2 row (7.26kg)
6% biscuit malt (523g)
5% dark crystal (70-80L) (449g)
1% chocolate malt (90g)

Mashed @ 66C for 60 minutes

34g Chinook pellets (12%) 90 minutes
28g E K Goldings (4.2%) flameout (counted as 5 minute boil addition for IBU calcs) - combined 23.3 IBU

OG 1.053
WLP005 British Ale

Odd choise of a bittering hop there for an english style isn't it Newguy? or does all the grapefruit get boiled out?

cheers

Browndog

 

[newguy]

Odd choise of a bittering hop there for an english style isn't it Newguy? or does all the grapefruit get boiled out?

Yes, it gets boiled out. I'm kind of rationing hops at the moment too. I want to get rid of the Chinook before I switch to the pound of Magnum for bittering that I have in the freezer. I have a large variety of many different "classic" aroma hops, but only 90g of each. In a couple cases, 180g. That's why I'm rationing and using Chinook for bittering. Damn hop shortage.

 

[Jye]

Odd choise of a bittering hop there for an english style isn't it Newguy? or does all the grapefruit get boiled out?

cheers

Browndog

My thoughts to BD and for your IRA Adrian.

... Adrian go the IIPA

 

[randyrob]

going to test drive my new electric kettle with a batch of India Amber Ale:


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

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.56
Anticipated OG: 1.049 Plato: 12.22
Anticipated EBC: 16.8
Anticipated IBU: 59.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
89.9 5.00 kg. Ale Malt Australia 1.038 7
5.0 0.28 kg. JWM Wheat Malt Australia 1.040 4
5.0 0.28 kg. JWM Crystal 140 Australia 1.035 145

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Amarillo Pellet 8.20 5.5 30 min.
10.00 g. Cascade Pellet 6.30 4.2 30 min.
10.00 g. Centennial Pellet 9.20 6.2 30 min.
10.00 g. Amarillo Pellet 8.20 4.3 25 min.
10.00 g. Cascade Pellet 6.30 3.3 25 min.
10.00 g. Centennial Pellet 9.20 4.9 25 min.
10.00 g. Amarillo Pellet 8.20 3.6 20 min.
10.00 g. Cascade Pellet 6.30 2.8 20 min.
10.00 g. Centennial Pellet 9.20 4.1 20 min.
10.00 g. Amarillo Pellet 8.20 2.9 15 min.
10.00 g. Cascade Pellet 6.30 2.2 15 min.
10.00 g. Centennial Pellet 9.20 3.2 15 min.
10.00 g. Amarillo Pellet 8.20 2.2 10 min.
10.00 g. Cascade Pellet 6.30 1.7 10 min.
10.00 g. Centennial Pellet 9.20 2.4 10 min.
15.00 g. Cascade Pellet 6.30 2.1 5 min.
15.00 g. Chinook Pellet 12.00 3.9 5 min.
15.00 g. Cascade Pellet 6.20 0.0 0 min.
15.00 g. Chinook Pellet 12.00 0.0 0 min.


Yeast
-----
US-05