What are you brewing II ?

[Screwtop]

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.

Hmmm.....bconnery....Why am I not surprised

 

[winkle]

OK next cab off the ranks should be this sucker, along the lines of De Ranke XX Bitter (without the brett).
Might yet up the IBUs a tad <_<

UXB Belgian Ale (v.2)
Belgian Specialty Ale


Type: All Grain
Batch Size: 21.00 L
Boil Size: 24.04 L
Boil Time: 60 min Equipment: My Equipment
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 91.67 %
0.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 8.33 %
24.00 gm Hallertauer, New Zealand [8.50 %] (60 min) Hops 20.7 IBU
3.00 gm Hallertauer, New Zealand [8.50 %] (Dry Hop 3 days) Hops -
24.00 gm Brewer's Gold [8.00 %] (30 min) Hops 15.0 IBU
16.00 gm Brewer's Gold [8.00 %] (15 min) Hops 6.4 IBU
16.00 gm Hallertauer, New Zealand [8.50 %] (15 min) Hops 6.8 IBU
3.00 gm Brewer's Gold [8.00 %] (Dry Hop 3 days) Hops -
0.24 tsp Koppafloc (Boil 10.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.067 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.59 %
Bitterness: 48.9 IBU
Est Color: 4.3 SRM

 

[bindi]

Can't edit posts after a set time so had to delete it and start again.

Done yesterday:

Style: Don't know/care , Belgian inspired.

23L

4.10 kg Pale Malt
1.00 kg Munich I (Weyermann)
0.15 kg Carafoam (Weyermann)
0.15 kg Melanoidin (Weyermann)
0.10 kg Roasted Barley
25.00 gm Hallertauer, New Zealand [6.90 %] (60 min) (First Wort Hop) Hops 16.0 IBU
25.00 gm Hallertauer, New Zealand [6.90 %] (30 min) Hops 12.5 IBU
25.00 gm Styrian Goldings [5.60 %] (15 min) Hops 6.5 IBU
0.37 kg Dememera Sugar (2.0 SRM) Sugar 6.15 %
0.15 kg Candi Sugar, Amber (75.0 SRM) Sugar 2.49 %

Dumped on the yeast cake from a Saison 565 today

Mash 52c, 64c and 78c

 

[TidalPete]

My first Vienna. Feel free to pick it to pieces but hurry as I plan to mill at 2.30 this arvo.

________________________________________


Recipe: Viva Vienna

Brewhouse Efficiency: 87 %
Wort Boil Time: 90 Minutes


Actual Mash System Efficiency: 89 %
Anticipated Points From Mash: 48.49
Actual Points From Mash: 49.85






Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
54.2 3.00 kg. Weyermann Vienna Germany 317.42 8
33.6 1.86 kg. Weyermann Munich I Germany 317.42 19
4.0 0.22 kg. Bairds Dark Crystal Scotland 225.54 70
7.2 0.40 kg. Weyermann Carapils (Carafoam) Germany 309.07 3
1.1 0.06 kg. Bairds Chocolate Malt Scotland 225.54 1300


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
47.00 g. Hallertau Northern Brewer Pellet 6.60 30.9 60 min.
26.00 g. Hallertau Northern Brewer Pellet 6.60 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.05 Tsp Sodium Met Other 80 Min.(mash)
1.00 Tsp Calcium Chloride Other 80 Min.(mash)
1.00 Tsp Table Salt Spice 90 Min.(boil)
0.50 Unit(s)Whirlfloc Tablet Fining 15 Min.(boil)
1.00 Tsp Yeast Nutrient Other 15 Min.(boil)


Yeast
-----

DCL Yeast S-189 SafLager German Lager


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

Mash Name:

Total Grain Kg: 5.54
Total Water Qts: 19.05 - Before Additional Infusions
Total Water L: 18.03 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 16 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein 2 20 50 50 Infuse 54 18.03 3.25
Saccharification 5 30 65 65 Direct --- ------- ----
Glyco-Protein 5 30 72 72 Direct --- ------- ----
Mashout 3 10 77 77 Direct --- ------- ----

--------------------------------------------------------------

TP :beer:

 

[Steve Lacey]

Just my opinions, but,
1) Lose the dark crystal and perhaps also the chocolate (or at least cut them back, especially the crystal)
2) Maybe 4 or 5 IBUs lower and perhaps less of the 0 min hops (if you want to brew to style, but if you just like having the aroma hops, then go for it).

Otherwise looks good

 

[TidalPete]

Just my opinions, but,
1) Lose the dark crystal and perhaps also the chocolate (or at least cut them back, especially the crystal)
2) Maybe 4 or 5 IBUs lower and perhaps less of the 0 min hops (if you want to brew to style, but if you just like having the aroma hops, then go for it).

Otherwise looks good

Thanks for the input Steve.
Have cut the dark crystal by half, the choc by two thirds, & dropped the IBU's back to 27.5.
Worked out the original recipe after a read-up of Designing Great Beers which gave preference to aroma hops as opposed to flavour hops which seem to be preferred in the Marzen\Oktoberfest? Cutting back on the crystal (And the choc) meant that I was a little short of the style EBC's but not really a big deal when you realise that a pronounced caramel flavour in Vienna is a no-no.

TP :beer:

 

[RobW]

Having a crack at a Strong Belgian/Dubbel on the weekend.:

Abbotsford Dubbel

78.6 5.50 kg. Barrett Burston Pilsner
14.3 1.00 kg. JWM Light Munich
7.1 0.50 kg. Candi Sugar (amber)

Hops

25.00 g. Target Pellet 9.00 24.7 60 min.
28.00 g. Saaz Plug 2.20 1.8 15 min.

Yeast

DCL Yeast T-58 SafBrew Specialty Ale

 

[warrenlw63]

Hey Rob, looks nice but my guess is it's going to come out considerably lighter than a Dubbel. :unsure:

Maybe a bit of Darker Crystal Malt like Cara Aroma?

Warren -

 

[bindi]

Having a crack at a Strong Belgian/Dubbel on the weekend.:

Abbotsford Dubbel

78.6 5.50 kg. Barrett Burston Pilsner
14.3 1.00 kg. JWM Light Munich
7.1 0.50 kg. Candi Sugar (amber)

Hops

25.00 g. Target Pellet 9.00 24.7 60 min.
28.00 g. Saaz Plug 2.20 1.8 15 min.

Yeast

DCL Yeast T-58 SafBrew Specialty Ale

Going to weigh that recipe up now but add a little melaniodin and use Wyeast 3787, otherwise looks good.


Edit: Warren you were reading my mind [again]

 

[RobW]

Hi Warren

Promash calculates anticipated SRM of 11.2 so it is on the light side.
Some crystal might be the answer. 250g should bring it up to about 13.5.
Mind you I don't get too fussed about colour - maybe I should just extend the boil
and ramp up the burner :beerbang:

Bindi

Was thinking about going with a liquid for this but I already have a slurry of T-58.
Next time.

 

[bindi]

This is what I weighed up using the above:

5.50 kg Pale Malt
1.00 kg Munich I (Weyermann)
0.20 kg Melanoiden Malt
0.50 kg Candi Sugar, Amber

12.7 SRM

And I would not waste a good yeast cake either. :icon_cheers:

 

[THE DRUNK ARAB]

Brewed today. I liked Stuster's idea of some Amber malt in the grist so there it is :icon_cheers: .

NZ Steamer


Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L
Boil Time: 90 min
Brewhouse Efficiency: 70.0

Ingredients

Amount Item Type % or IBU
4.90 kg BB Ale Malt (6.0 EBC) Grain 94.2 %
0.20 kg Bairds Medium Crystal Malt - 80L (157.6 EBC) Grain 3.8 %
0.10 kg TF Amber Malt (100.5 EBC) Grain 1.9 %
20.00 gm Pacific Gem [17.80%] (30 min) Hops 21.2 IBU
5.00 gm Pacific Gem [17.80%] (25 min) Hops 4.2 IBU
5.00 gm Pacific Gem [17.80%] (20 min) Hops 3.5 IBU
5.00 gm Pacific Gem [17.80%] (15 min) Hops 2.8 IBU
5.00 gm Pacific Gem [17.80%] (10 min) Hops 2.1 IBU
5.00 gm Pacific Gem [17.80%] (5 min) Hops 1.7 IBU
5.00 gm Pacific Gem [17.80%] (0 min) Hops -
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager

Beer Profile

Est Original Gravity: 1.050 SG
Bitterness: 35.5 IBU
Est Color: 17.1 EBC

C&B
TDA

 

[Batz]

My first Vienna. Feel free to pick it to pieces but hurry as I plan to mill at 2.30 this arvo.

________________________________________


Recipe: Viva Vienna

Brewhouse Efficiency: 87 %
Wort Boil Time: 90 Minutes


Actual Mash System Efficiency: 89 %
Anticipated Points From Mash: 48.49
Actual Points From Mash: 49.85






Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
54.2 3.00 kg. Weyermann Vienna Germany 317.42 8
33.6 1.86 kg. Weyermann Munich I Germany 317.42 19
4.0 0.22 kg. Bairds Dark Crystal Scotland 225.54 70
7.2 0.40 kg. Weyermann Carapils (Carafoam) Germany 309.07 3
1.1 0.06 kg. Bairds Chocolate Malt Scotland 225.54 1300


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
47.00 g. Hallertau Northern Brewer Pellet 6.60 30.9 60 min.
26.00 g. Hallertau Northern Brewer Pellet 6.60 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.05 Tsp Sodium Met Other 80 Min.(mash)
1.00 Tsp Calcium Chloride Other 80 Min.(mash)
1.00 Tsp Table Salt Spice 90 Min.(boil)
0.50 Unit(s)Whirlfloc Tablet Fining 15 Min.(boil)
1.00 Tsp Yeast Nutrient Other 15 Min.(boil)


Yeast
-----

DCL Yeast S-189 SafLager German Lager


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

Mash Name:

Total Grain Kg: 5.54
Total Water Qts: 19.05 - Before Additional Infusions
Total Water L: 18.03 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 16 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Protein 2 20 50 50 Infuse 54 18.03 3.25
Saccharification 5 30 65 65 Direct --- ------- ----
Glyco-Protein 5 30 72 72 Direct --- ------- ----
Mashout 3 10 77 77 Direct --- ------- ----

--------------------------------------------------------------

TP :beer:

Bit dark for a Vienna. :lol:

 

[Stuster]

Brewed today. I liked Stuster's idea of some Amber malt in the grist so there it is :icon_cheers: .

I'd be interested to know how that turns out for your TDA. The late hopping looks good. :icon_cheers:

 

[reviled]

This is what im planning for my first BIAB, ive been wanting to do a smoked beer for ages and now I can B)

Im thinking a sort of smoked porter -ish type beer...

2kg Weyermann smoked malt
1kg Marris otter malt
500grams Golden Promise
500grams Munich
300grams Dark Crystal
300grams Chocolate malt
200grams Black malt

Any ideas/feedback? Im not planning to use too much malt am I?

 

[reviled]

This is what im planning for my first BIAB, ive been wanting to do a smoked beer for ages and now I can B)

Im thinking a sort of smoked porter -ish type beer...

2kg Weyermann smoked malt
1kg Marris otter malt
500grams Golden Promise
500grams Munich
300grams Dark Crystal
300grams Chocolate malt
200grams Black malt

Any ideas/feedback? Im not planning to use too much malt am I?

Also be keen on ideas on what hops would work well?

 

[warrenlw63]

Brewed today. I liked Stuster's idea of some Amber malt in the grist so there it is :icon_cheers: .

NZ Steamer


Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L
Boil Time: 90 min
Brewhouse Efficiency: 70.0

Ingredients

Amount Item Type % or IBU
4.90 kg BB Ale Malt (6.0 EBC) Grain 94.2 %
0.20 kg Bairds Medium Crystal Malt - 80L (157.6 EBC) Grain 3.8 %
0.10 kg TF Amber Malt (100.5 EBC) Grain 1.9 %
20.00 gm Pacific Gem [17.80%] (30 min) Hops 21.2 IBU
5.00 gm Pacific Gem [17.80%] (25 min) Hops 4.2 IBU
5.00 gm Pacific Gem [17.80%] (20 min) Hops 3.5 IBU
5.00 gm Pacific Gem [17.80%] (15 min) Hops 2.8 IBU
5.00 gm Pacific Gem [17.80%] (10 min) Hops 2.1 IBU
5.00 gm Pacific Gem [17.80%] (5 min) Hops 1.7 IBU
5.00 gm Pacific Gem [17.80%] (0 min) Hops -
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager

Beer Profile

Est Original Gravity: 1.050 SG
Bitterness: 35.5 IBU
Est Color: 17.1 EBC

C&B
TDA

Hey noice TDA!! Taking full advantage of the sabatical there I see.

Warren -

 

[THE DRUNK ARAB]

I'd be interested to know how that turns out for your TDA. The late hopping looks good. :icon_cheers:

Will put one away for you Stuster. Pacific Gem is a great all purpose hop IMHO!

"Hey noice TDA!! Taking full advantage of the sabatical there I see."

Whilst the cat's away Warren and all that.

Hope to get a few more down before the end of next week.

 

[goatherder]

The smoke is going to be the feature in the beer so let the hops take the back seat.

Seeing it's a porter, add an english hop (fuggles or EKG) at 60min with enough IBUs to keep it balanced.

Also be keen on ideas on what hops would work well?

 

[Tony]

Mmmmmmmmmmmm what to brew tomorrow?

I have fresh WLP 833

Its August

Only one choice really

OKTOBERFEST !!!

The 1 liter steins are getting dusted off! 50 liters of it on tap for the month is looking good.

keeping it simple and colour at the pale end of the specs. Will go down easier by the liter this way.

cheers



oktoberfest 2

A ProMash Recipe Report

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

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 10.75
Anticipated OG: 1.052 Plato: 12.94
Anticipated EBC: 14.9
Anticipated IBU: 25.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
69.8 7.50 kg. Weyermann Premium Pilsner Germany 1.038 3
18.6 2.00 kg. Weyermann Munich II Germany 1.038 26
9.3 1.00 kg. Weyermann Munich I Germany 1.038 15
1.9 0.20 kg. Weyermann Caramunich II Germany 1.035 125
0.5 0.05 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
130.00 g. Hallertauer Mittelfruh Pellet 3.70 23.5 45 min.
20.00 g. Czech Saaz Pellet 4.50 1.0 5 min.
20.00 g. Hallertauer Mittelfruh Pellet 3.70 0.8 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.20 Oz Irish Moss Fining 10 Min.(boil)


Yeast
-----

White Labs WLP833 German Bock