What are you brewing II ?

[schooey]

Can I ask a favour mate? Can you put a pinch of the 833 in something in the fridge for me? I want to whack some on some slants, I plan on using it myself for an Oktoberfest in a few weeks or so.

 

[JSB]

Same here Tony but not 50 litres

Cheers
JSB


Recipe: 0023 Jaybrew Oktoberfest v3.0
Brewer: Jason Burdett
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 22.71 L
Boil Size: 33.77 L
Estimated OG: 1.055 SG
Estimated Color: 8.3 SRM
Estimated IBU: 27.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.35 kg Weyermann Pilsner (2.0 SRM) Grain 41.62 %
1.88 kg Weyermann Munich II (12.0 SRM) Grain 33.33 %
1.42 kg Weyermann Vienna (4.0 SRM) Grain 25.05 %
32.00 gm CB-07 Hallertauer Traditional [5.70 %] (60 Hops 24.0 IBU
12.00 gm CB-07 Hallertauer Traditional [5.70 %] (20 Hops 3.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Oktoberfest Blend (Wyeast Labs #2633) [StartYeast-Lager


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.65 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 14.75 L of water at 79.0 C 66.0 C

 

[goatherder]

Double brewday for me tomorrow. Yep, it's comp season.

American Brown
79.5% Bairds Maris Otter
9% Weyermann Munich II
7% Bairds Med Crystal
4.5% Bairds Pale Choc
Mashed at 65 to 1.056
Generous lashings of Simcoe, Cascade and Amarillo to about 35IBUs
Wyeast 1469 from slurry at 18 for a couple of weeks

Dorty Export
90% Weyermann Pils
10% Weyermann Munich II
a dash of gypsum
Mashed at 67 to 1.051
NB at 60min for 20 IBUs
1.2g/l HalMit at 20min
1.2g/l HalMit at 5min
Total 25 IBUs
Wyeast 2206 from slurry at 10 for a few weeks

 

[Tony]

Schooey......... no problem, consider it done. I will boil up a 30 ml test tube thing in my mash infusion water...... kill 2 birds with one stone.

question is............. do you trust it?

............just f@#k'in with ya

JSB........ similar looking brews.......... i like your taste

Its going to be a happy oktober here

cheers

And my birthday is in oktober. on a monday........... bugger sick tuesday!

cheers

 

[schooey]

Schooey......... no problem, consider it done. I will boil up a 30 ml test tube thing in my mash infusion water...... kill 2 birds with one stone.

question is............. do you trust it?

............just f@#k'in with ya

:lol: Thanks mate..... and aren't we both talking about doing a lambic anyway if it doesn't...

 

[Tony]

Interesting yeast choice for the ABA Scott!

It may just work too.

I have one in a cube waiting for the APA in the fermenter to finnish. It sat in the garage for a week and got so cold it stopped. Its been relocated indoors now and is almost there.

Yep comp season. I have a dunkelweizen and a hefe fermenting that im hopping to have carbed up in time. thets the best thing about wheat beers! fresh is best.

I did something similar but used Horizon and cascade with a touch of restraint........ in my own special way

Stinky American Brown

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 6.20
Anticipated OG: 1.056 Plato: 13.82
Anticipated EBC: 37.2
Anticipated IBU: 38.2
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
64.5 4.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
16.1 1.00 kg. Weyermann Munich II Germany 1.038 24
8.1 0.50 kg. TF Flaked Maize UK 1.040 0
6.5 0.40 kg. TF Crystal UK 1.034 145
4.8 0.30 kg. TF Pale Chocolate Malt UK 1.033 550



cheers

 

[kook]

Brewing an Oatmeal Stout tomorrow, plan on adding 80g worth of fresh ground coffee to secondary.

I've got a quaffer for the inlaws on the go at the moment, should build up a nice cake of S189 for a series of lagers. Next weekend will be a Rauchbier and Schwarzbier. Then two weeks after that a Baltic Porter from the Schwarzbier cake. This will be for next winter, and I'll be adding bourbon soaked oak chips to secondary prior to bottling.

It's probably about time I brewed some more Flanders Red too - I've got two packs of Roselare waiting to go.

 

[devo]

I'm gonna do a double batch of my IPA big hopper tomorrow but will be pitching Nottingham instead of Thames Valley.

Recipe here

 

[Tony]

ended up with about 85% efficiency with the oktoberfect and a 1.057 beer. I upped the hops to suit to 28 IBU.

Nothing like the smell of the garage after boiling almost 200g of noble hops!

looking forward to this one

cheers

 

[Weizguy]

just brewed a K&K Golden ale (JS-style), and I'm sampling a yeast culture.
I revived a WLP002 from one of PoMo's swap beers from 2006 or somewhere between then and now.
I cultured it from the bottle this year in Feb. Re-cultured a few days ago on my leftover mild ale (at 1.040, so I'll dilute it at bottling/kegging). It's going in to a Fuller's London Pride clone.

Has anyone found that amber malt gives a grassy/fresh hay flavour to a beer, or is it that I can't make a decent mild?

Hi ho hi ho, it's off to drink the Aventinus clone from the Chrissy swap I go. Anyone in the area can come around and help me with it. You have 5 4 3 minutes. GO!
the doors will be closed promptly at that time.

Uncle Seth out :chug:
Edit: includes the bags-ing of the Aventinus glass

 

[Fents]

mash in @ 10.30am i reckon..

Recipe Specifications
--------------------------
Batch Size: 60.00 L
Boil Size: 75.29 L
Estimated OG: 1.050 SG
Estimated Color: 10.2 EBC
Estimated IBU: 33.6 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14.75 kg Pale Malt, Traditional Ale (Joe White) (5.9Grain 100.0 %
40.00 gm Galaxy [14.40%] (30 min) Hops 18.5 IBU
25.00 gm Galaxy [14.40%] (60 min) Hops 15.1 IBU
30.00 gm Galaxy [14.40%] (0 min) Hops -
3 Pkgs SafAle American Ale (US56) (DCL Yeast #S-05Yeast-Ale


:icon_drool2:

 

[warrenlw63]

Looks a little similar to my recent Galaxy beer fents. Only difference is I used 10% rice and went slightly lighter on the Galaxy.

You'll like the results. Galaxy could become one of my favourite hops. :icon_chickcheers:

Edit: Might as well include the recipe for comparison purposes.

Out of this Galaxy

A ProMash Recipe Report

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

06-A Light Hyrbid Beer, Cream Ale

Min OG: 1.042 Max OG: 1.055
Min IBU: 15 Max IBU: 20
Min Clr: 65 Max Clr: 12 Color in EBC

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.50
Anticipated OG: 1.050 Plato: 12.37
Anticipated EBC: 7.0
Anticipated IBU: 27.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
10.5 1.00 kg. Flaked Rice 1.040 0
47.4 4.50 kg. Barrett Burston Ale Malt Australia 1.038 4
42.1 4.00 kg. BB Pale Malt Australia 1.037 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Galaxy Pellet 15.00 16.4 60 min.
10.00 g. Galaxy Pellet 15.00 0.0 0 min.
20.00 g. Galaxy Pellet 15.00 5.8 15 min.
10.00 g. Galaxy Pellet 15.00 5.6 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

Slurry of recultured CSA yeast.



Warren -

 

[Fents]

nice one mate...you think i should back off the hops a little? i know there strong and mine only comes out at 32.7ibu? whatcha think biggles?

 

[Tony]

Looks like it the season for brewing with Galaxy.

Just knocked up this recipe for a Red Ale (this ones for you Stu :super: ) and thought i would give Galaxy a run in it.

Specked it to a top end gravity American Amber. Will mash it in late this arvo and boil it up tonight.



Red Ale

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 6.72
Anticipated OG: 1.059 Plato: 14.48
Anticipated EBC: 27.9
Anticipated IBU: 40.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
81.8 5.50 kg. TF Perle Pale Ale Malt UK 1.037 6
14.9 1.00 kg. Weyermann Carared Germany 1.036 48
3.0 0.20 kg. Weyermann Caraaroma Germany 1.034 350
0.3 0.02 kg. TF Roasted Barley UK 1.033 1300

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Galaxy Pellet 15.00 24.9 40 min.
30.00 g. Galaxy Pellet 15.00 15.4 10 min.
40.00 g. Galaxy Pellet 15.00 0.0 0 min.


Yeast
-----

US-05

 

[Barry]

Good Day
Pete, just saw your message, looking forward to sharing BP's at Christmas.
Brewed the baltic and schwarzbier today. 14.3 kilos of grain shared between two tuns. No sparged the baltic (1.084) and second runnings for the schwarzbier (1.050). About 74% efficiency so happy with that.
Brew and be happy :beer:

 

[warrenlw63]

nice one mate...you think i should back off the hops a little? i know there strong and mine only comes out at 32.7ibu? whatcha think biggles?

Nah Fents I reckon you can go for the doctor with this hop. Has that sort of character that would be hard to overhop with. :icon_drool2:

Warren -

 

[petesbrew]

Just whipped up a Pilsner K&K
Pimp My Pilsner
Morgans Golden Saaz Pilsner
Morgans Extra Pale LME
10g B Saaz (5min steep)
WLP800 Pilsner yeast culture.

Hopefully the pilsner yeast is a good one, but it's pitched now, so RDWHAHB. :icon_cheers:

 

[Tony]

Wow those Galaxy hops are potent stuff.

I added my bittering addition and the smell......... WOW! And it just kept coming and coming.

On that note i reduced the 10 and flame out additions to 10g and 20g acordingly

cheers

 

[reviled]

Brewed this up last night and cubed it..

4kg Golden Promise
200 grams Crystal

60 mins : 30grams Cascade
30 mins : 18 grams Nelson Sauvin
15 mins : 25 grams Williamette
5 mins : 10 grams Nelson Sauvin, 15 grams Amarillo
Flame out : 15 grams Amarillo

Ill be using US-05 yeast, ive got an APA which used US-05 yeast and im considering dumping this new wort on that yeast cake, but ive never done it before, im a bit sceptical...

 

[glennheinzel]

I took two days off work (today/tomorrow) so that I could chill out/brew. Most of my prep was done beforehand so everything should go as planned. I am brewing the ESB, Hefeweizen and Alt from Brewing Classic Styles. I realised too late that my base malt quantities for the ESB/Alt was based off the DME quantities listed in the book. Doh! I had the correct ingredients for the Hefe and I wasn't too far off having the right quantities for the ESB so I decided to press ahead with my first double brew day.

Jamils Hefe 15-A Weizen/Weissbier
Size: 20.0 L
Efficiency: 70.0%
Original Gravity: 1.050 (1.044 - 1.052)
Terminal Gravity: 1.013 (1.010 - 1.014)
Color: 4.3 (2.0 - 8.0)
Alcohol: 4.96% (4.3% - 5.6%)
Bitterness: 18.43 (8.0 - 15.0) (This appears high, but I was using whole hops so bitterness should be a bit lower than expected)

Ingredients:
2.5 kg Pilsner Malt
2.5 kg Wheat Malt Pale
2 oz Hallertau Mittelfruh plugs (2.6%) - added during boil, boiled 60.0 min
1 ea WYeast 3638 Bavarian Wheat
Mash at 67 deg C

All went well, until I tried to drain the kettle. This is the first time that I've used whole hops in the kettle and they jammed the pick up tube. I thought that it was a gravity/pressure issue and buggered around with it for 30 minutes until I realised that the hops were the issue. Therefore I had to siphon the wort into the NC cube (of course I had to sterilise my mouth by rinising some high octane spirits).

The Hefe was out of the way and I had already started on the ESB. I was only missing about 400g of Maris Otter so I am thinking that I can use a bit of DME or even dextrose (to help dry it out). It took ages for the vorlouf to clear and it wasn't running very fast. I had done a mash out so temp wasn't the issue. For the 2nd(?) sparge I added rice hulls which helped it to clear quicker, but was still terribly slow running.

Jamils ESB 8-C Extra Special/Strong Bitter (English Pale Ale)

Size: 20.0 L
Efficiency: 70.0%
Original Gravity: 1.055 (1.048 - 1.060)
Terminal Gravity: 1.014 (1.010 - 1.016)
Color: 11.5 (6.0 - 18.0)
Alcohol: 5.45% (4.6% - 6.2%)
Bitterness: 41.96 (30.0 - 50.0)

Ingredients:
5 kg Maris Otter Pale Ale Malt
0.34 kg Crystal 30
2 oz East Kent Goldings plugs (5.92%) - added during boil, boiled 60.0 min
1 oz East Kent Goldings plugs (5.92%) - added during boil, boiled 0.0 min
1 ea WYeast 1968 London ESB Ale
1 tsp Wyeast Nutrient - added during boil, boiled 10 min
.5 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min

The boil is now about half through and it is probably time to sit back and relax (until I have to siphon the ESB into the NC cube).

Wait.. Its nearly time to pick Frank the Tank up from childcare... Doh!