What are you brewing II ?

[Stuster]

Glad it turned out well for you, newguy. Nice looking recipes there as well.

Looks like some hoppy beers out there today. Hop shortage sceptics?

 

[warra48]

This one is planned for the coming week.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Twisted Gut APA
Brewer: Robert
Asst Brewer: Elsie the Pug
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30 L
Estimated OG: 1.048 SG
Estimated Color: 19.2 EBC
Estimated IBU: 33.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.25 kg Pale Ale (5.9 EBC) Grain 83.33 %
0.50 kg Munich (15.0 EBC) Grain 9.80 %
0.20 kg Wheat (4.0 EBC) Grain 3.92 %
0.05 kg Amber (100.0 EBC) Grain 0.98 %
0.05 kg Chocolate Malt (689.5 EBC) Grain 0.98 %
0.05 kg Crystal (220.0 EBC) Grain 0.98 %
15.00 gm Northern Brewer [6.60 %] (60 min) Hops 10.8 IBU
12.00 gm Cascade [6.30 %] (60 min) (First Wort HopHops 9.1 IBU
15.00 gm Northern Brewer [6.60 %] (15 min) Hops 5.3 IBU
20.00 gm Cascade [5.50 %] (15 min) Hops 5.9 IBU
10.00 gm Willamette [4.60 %] (15 min) Hops 2.5 IBU
20.00 gm Cascade [5.50 %] (0 min) Hops -
5.00 gm Chalk (Mash 60.0 min) Misc
5.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
5.00 gm Irish Moss (Boil 15.0 min) Misc
38.00 L Port Macquarie Water
1 Pkgs American Ale (Fermentis #US-05) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.10 kg

 

[lefty2446]

My thoughts to BD and for your IRA Adrian.

... Adrian go the IIPA

Hmm, might have to be something American or Nobel.
Hops on hand:
Simcoe
Cascade
Amarillo
B Sazz
Hallertau
Centennial

Yeast:
Belgian
Swiss Lager
Premium Ale

Might brew a AHB Bastard...

 

[Jye]

American all the way.... bitter it up with Centennial and then heaps of amarillo and simcoe as late addition.

Then ferment it as a lager to make it nice and dry :icon_drool2:

 

[lefty2446]

American all the way.... bitter it up with Centennial and then heaps of amarillo and simcoe as late addition.

Then ferment it as a lager to make it nice and dry :icon_drool2:

:wacko: It's going to be a monster!! :chug:

Don't know about the late addition though, Might make it 30 mins.

Adrian

 

[bconnery]

Big brew weekend for me, 3 going down...

Put this down last night. Latest of my semi-standard german pilsner recipe to get a lager in the fridge.

Recipe: Nelson's BS Pilsner
Brewer: Mooshells
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 32.00 L
Estimated OG: 1.046 SG
Estimated Color: 7.1 EBC
Estimated IBU: 30.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3800.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 90.48 %
400.00 gm Munich I (Weyermann) (14.0 EBC) Grain 9.52 %
10.00 gm B Saaz [8.20 %] (60 min) Hops 11.4 IBU
5.00 gm Nelson Sauvin [12.60 %] (60 min) Hops 8.8 IBU
10.00 gm B Saaz [8.20 %] (10 min) Hops 4.1 IBU
10.00 gm Nelson Sauvin [12.60 %] (10 min) Hops 6.4 IBU
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

 

[bconnery]

This one is boiling away nicely.

This will split with half the batch just as is and the other half going onto some Morello cherries...

Recipe: Dunkelweizen
Brewer: Mooshells
Asst Brewer:
Style: Bavarian Dunkelweizen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 34.00 L
Estimated OG: 1.053 SG
Estimated Color: 45.9 EBC
Estimated IBU: 16.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2800.00 gm Wheat Malt (Barrett Burston) (3.0 EBC) Grain 52.58 %
1800.00 gm Munich I (Weyermann) (14.0 EBC) Grain 33.80 %
400.00 gm Caramel Wheat Malt (90.6 EBC) Grain 7.51 %
200.00 gm Wheat Malt, Choc (Weyermann) (1000.0 EBC) Grain 3.76 %
125.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 2.35 %
15.00 gm Hallertauer Aroma, New Zealand [8.50 %] (Hops 14.7 IBU
20.00 gm Hallertauer Mittelfrueh [3.70 %] (5 min) Hops 1.8 IBU
1 Pkgs Safwheat (DCL Yeast #WB06) Yeast-Wheat


Mash Schedule: My Mash Light Body
Total Grain Weight: 5275.00 gm
----------------------------
My Mash Light Body
Step Time Name Description Step Temp
50 min Mash In Add 15.81 L of water at 70.4 C 65.0 C
10 min Mash Out Add 7.38 L of water at 99.1 C 75.0 C

 

[bconnery]

And last but by no means least an English bitter because the fridge doesn't seem complete without something English in it, and the Mild is nearly all gone

Recipe: Best Bitter
Brewer: Mooshells
Asst Brewer:
Style: English Special or Best Bitter
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 34.00 L
Estimated OG: 1.043 SG
Estimated Color: 18.8 EBC
Estimated IBU: 32.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3300.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 83.02 %
225.00 gm Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 5.66 %
200.00 gm Carared (Weyermann) (47.3 EBC) Grain 5.03 %
150.00 gm Crystal, Dark (Bairds) (216.7 EBC) Grain 3.77 %
100.00 gm Amber Malt (85.0 EBC) Grain 2.52 %
30.00 gm NZ Styrian Goldings [4.40 %] (Dry Hop 4 dHops -
20.00 gm NZ Styrian Goldings [4.40 %] (60 min) Hops 11.3 IBU
20.00 gm Bramling Cross [5.10 %] (60 min) Hops 14.6 IBU
20.00 gm Bramling Cross [5.10 %] (10 min) Hops 5.3 IBU
10.00 gm NZ Styrian Goldings [4.40 %] (5 min) Hops 1.1 IBU
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

 

[lefty2446]

I'm in the middle of my extreeemy slow second sparge. Got some drinking time on my hands ATM.

;-)

 

[winkle]

I'm in the middle of my extreeemy slow second sparge. Got some drinking time on my hands ATM.

;-)

You're not on your own <_<
Effing wheat malt, but it tastes sooo good.

 

[Fourstar]

Here's the plan for tomorrow. Yes i know torrefied and wheat malt is cheating and not 'true' to style. just a test run and a brew for the masses for my housewarming.



Belgian Wit


Type: All Grain
Batch Size: 23.00 L
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.7 %
Bitterness: 14.5 IBU Calories: 90 cal/l
Est Color: 4.2 SRM



Ingredients


2.00 kg Pilsner 39.6 %
1.00 kg Vienna Malt 19.8 %
1.00 kg Wheat Malt 19.8 %
1.00 kg Wheat, Torrified 19.8 %
0.05 kg Caramunich I 1.0 %

15.00 gm Northern Brewer [8.50%] (60 min)
5.00 gm Northern Brewer [8.50%] (0 min)
1.00 items Orange Peel, Bitter (Boil 5.0 min)
20.00 gm Coriander Seed (Boil 5.0 min)

SafAle K-97


Mash In 64.0 C 60 min
Mash Out 77.0 C 10 min


Cheers! :icon_cheers:

 

[Weizguy]

an English Bitter here too: A Fuller's London Pride copy

Still about halfway through the 2 hour boil. Still trying to get a handle on my increased efficiency; messing with my expected gravity.

Brew Type: All Grain Date: 09-08-08
Style: Special/Best/Premium Bitter Brewer: Seth
Batch Size: 27.00 L Assistant Brewer: Hercules the malt miller
Boil Volume: 38.62 L Boil Time: 120 min
Brewhouse Efficiency: 75.0 % Equipment: Les - Plastic 50 litre Esky and 45 litre S/S kettle
Actual Efficiency: 85.9 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
2.58 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 62.4 %
0.40 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 9.8 %
0.40 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 9.8 %
14.00 gm Target [11.00%] (60 min) Hops 16.0 IBU
14.00 gm Challenger [7.50%] (60 min) Hops 10.9 IBU
10.00 gm Northdown [8.50%] (15 min) Hops 4.4 IBU
0.30 gm Salt (Mash 60.0 min) Misc
1.00 tsp Baking Soda (Mash 60.0 min) Misc
0.75 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 18.1 %

Beer Profile Estimated Original Gravity: 1.040 SG (1.040-1.048 SG)
Estimated Final Gravity: 1.010 SG (1.008-1.012 SG)
Estimated Color: 14.6 EBC (9.9-31.5 EBC)
Bitterness: 31.3 IBU (25.0-40.0 IBU)

 

[Weizguy]

It looks like I'm the only looney up this late.
The Pride copy has been no-chilled and I've pitched the previous Mild out of the know-chiller and into a fermentor onto some W1187.
G'night all.

 

[Barry]

Mashed in a German pils and a helles, now having breakfast. Will start sparging before 8 am. Gee can life be any better?

 

[Weizguy]

Mashed in a German pils and a helles, now having breakfast. Will start sparging before 8 am. Gee can life be any better?

Only if breakfast includes a tall glass of hefeweizen. That's all...

Still expecting more cool weather, Barry?
It's been too cool for my Altbier, and it stopped working for a couple of weeks. It's all about timing.

 

[Barry]

I have finished, now having lunch.
Les, I have been caught a few time with sudden changes in seasonal temp changes (stuck stouts and fruity lagers). Next weekend is my last lager brews for the year, running out of fermenters. Planning a no sparge, two tun baltic porter and a rather big second runnings schwarzbier. I will take a rest (NSW and Bathurst comps) then brew a couple of steam beers.

 

[Peter Wadey]

I have finished, now having lunch.
Les, I have been caught a few time with sudden changes in seasonal temp changes (stuck stouts and fruity lagers). Next weekend is my last lager brews for the year, running out of fermenters. Planning a no sparge, two tun baltic porter and a rather big second runnings schwarzbier. I will take a rest (NSW and Bathurst comps) then brew a couple of steam beers.

G'day Barry,
Good to see you're slipping in that Baltic Porter before giving up on lagers for the year. Mine should be ready to drink by XMAS. We can let them loose at the end of year bash .

Kegged a Schwarzbier on Saturday morning & mashed a Dunkel in the afternoon sun - lovely. Will continue with lagers for some time yet - not suffering quite the same shortage of fermenters .

Rgds,
Pete

 

[matti]

Swedes pilsner

A ProMash Recipe Report

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

02-A Pilsner, German Pilsner (Pils)

Min OG: 1.044 Max OG: 1.050
Min IBU: 25 Max IBU: 45
Min Clr: 2 Max Clr: 5 Color in SRM, Lovibond

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

Batch Size (L): 22.90 Wort Size (L): 22.90
Total Grain (kg): 5.24
Anticipated OG: 1.052 Plato: 12.80
Anticipated SRM: 3.4
Anticipated IBU: 37.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.55 L
Pre-Boil Gravity: 1.040 SG 10.01 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: 3 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
67.1 3.52 kg. Weyermann Pilsner Germany 1.037 2
28.6 1.50 kg. JWM Export Pilsner Australia 1.015 2
4.3 0.22 kg. Weyermann Acidulated Germany 1.000 2

Exract represented as SG.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.45 g. Perle Plug 6.35 30.0 60 min.
28.36 g. Hallertauer Mittelfruh Plug 2.60 5.0 30 min.
29.38 g. Czech Saaz Plug 2.14 2.8 20 min.
21.27 g. Czech Saaz Plug 2.00 0.0 0 min.

I will no chill and decide yeast later.

Hit the mash spot on 65 and dropped 1/2 degrees in 50 min.
Will top up soon and mash for 75 min + and flysparge.

matti

 

[matti]

Well...
My fly sparge got stuck half way and I couldn't clear the it.
I ended up scooping the grains out and sparge it through my giant hops sock.
so there went my efforts of achieving a clear run off.

I hit the anticipated S.G of 1.038 or 9.5 brix pre boil anyway but instead of getting 32 L I ended up with 38L.
Then it was time for the boils. Wash up and beer time...
Because I forgot to clear my giant hops sock I ended up getting hops plugs stuck in the kettle tap as I ran it to my cube for no chill.
I once again ended up with scooping wort out and ran the last bit through a sieve through my spent "hopback".
25L plus in a cube and it is going to take some extended lagering to clear this on.

No problem with efficiencies but a bit of an ad-hoc brew day can really bite your bum in many way LOL.

I think my next brew gear will be a false bottom in kettle and modify my false bottom in mash tun.
That or "ricegulls"

(OG was 1.050 or a brix of 12.4)

 

[bconnery]

The latest edition of what was previously my Belgian Sour Orange Ale, which now turns out to be my Belgian Rangpur Lime Ale, at least I think so.
It was previously thought these fruit were Seville Oranges but we are fairly sure that isn't the case now.

Recipe: Orange Beer
Brewer: Mooshells
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 34.00 L
Estimated OG: 1.058 SG
Estimated Color: 23.0 EBC
Estimated IBU: 18.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
200.00 gm Brown Sugar, Light (15.8 EBC) Extract 4.17 %
200.00 gm Brown Sugar, Light [Boil for 5 min] Extract 4.17 %
2800.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 58.33 %
1000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 20.83 %
250.00 gm Melanoidin (Weyermann) (70.0 EBC) Grain 5.21 %
150.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 3.13 %
15.00 gm B Saaz [8.20 %] (60 min) Hops 16.3 IBU
20.00 gm B Saaz [8.20 %] (2 min) Hops 1.8 IBU
10.00 items Rangpur Lime Rind (Boil 5.0 min) Misc
700.00 ml Rangpur Lime Juice (Boil 5.0 min) Misc
200.00 gm Brown Sugar, Light (15.8 EBC) Sugar 4.17 %
1 Pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast-Wheat

Caramelized 200g brown sugar with 700ml juice and all rind. Added 4L of first runnings for additional caramelization.
Caremelized for approx 60 mins, added @45.