What are you brewing II ?

[bindi]

Mashing this as I type
Style: No idea, beer I am sure B)

22L should get 25.2-5 in the kettle.

5.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 85.47 %
0.20 kg Caramalt (Joe White) (25.0 SRM) Grain 3.42 %
0.20 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 3.42 %
0.15 kg Corn, Flaked (1.3 SRM) Grain 2.56 %
27.00 gm Goldings, East Kent [5.18 %] (60 min) (First Wort Hop) Hops 13.7 IBU
30.00 gm Tettnang [4.50 %] (30 min) Hops 10.0 IBU
28.00 gm Hallertauer Hersbrucker [2.00 %] (15 min) Hops 2.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.30 kg Sugar, Raw (3.0 SRM) Sugar 5.13 %

Not sure on the yeast, may go with.
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

Edit: came in OG 1.066 and used my chiller

 

[warrenlw63]

Style: No idea, beer I am sure B)

:lol: :lol:

Warren -

 

[Screwtop]

FINALLY - TODAY


Been looking forward to doing this recipe.

American Brown Ale

Style: American Brown Ale
78% Pale Malt
7% Amber Malt
6% Cara-Pils
5% Crystal Malt - 40L
4% Chocolate Malt
30 IBU Magnum 60 min
6 IBU Amarillo 10 min
3 IBU Cascade 5 min
0.5 Whirlfloc Tablet 10 min
1 tsp Cooking Salt 60 min
American Ale Yeast (Fermentis #US - 56)

Does it smell great?

 

[Jye]

Nice hops but I dont think you need the carapils with all the other crystal thats in there.

 

[warrenlw63]

Nice hops but I dont think you need the carapils with all the other crystal thats in there.

Chew(y)top ? B)

Warren -

 

[Kingy]

Back to brewing today after about 2 months off,rearranged the whole shed with shelves and benches and turned it into a real brewing room. Even got a speakers in the roof :lol: Double batch first up as i have 2 kegs to fill.


Recipe: November Rainy Ale
Brewer: KINGY

TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 44.00 L
Boil Size: 62.41 L
Estimated OG: 1.054 SG
Estimated Color: 22.5 EBC
Estimated IBU: 40.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 93.14 %
0.30 kg Crystal (Joe White) (141.8 EBC) Grain 2.94 %
0.25 kg Melanoiden Malt (39.4 EBC) Grain 2.45 %
0.15 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 1.47 %
30.00 gm Northern Brewer [6.50 %] (60 min) Hops 11.3 IBU
30.00 gm Northern Brewer [6.50 %] (45 min) Hops 10.4 IBU
35.00 gm Cascade [6.70 %] (15 min) Hops 6.8 IBU
25.00 gm Amarillo Gold [8.90 %] (15 min) Hops 6.4 IBU
35.00 gm Cascade [6.70 %] (5 min) Hops 2.7 IBU
25.00 gm Amarillo Gold [8.90 %] (5 min) Hops 2.6 IBU

 

[jimmyjack]

Back to brewing today after about 2 months off

Me too. Happy Days :icon_cheers: I have had a 6 onth hiatus from brewing and just mashed in! God it feels good to be a gangster (brewer). Recipe

5.00 kg Pale Malt, Traditional Ale
0.25 kg Carared (Weyermann) (47.3 EBC) Grain 4.27 %
0.20 kg Caramalt (Joe White) (49.3 EBC) Grain 3.42 %
0.20 kg Munich Malt (17.7 EBC) Grain 3.42 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 3.42 %


15.00 gm Magnum [14.00 %] (30 min) Hops 17.9 IBU
15.00 gm Saaz D [5.00 %] (15 min) Hops 4.1 IBU
20.00 gm Saaz D [5.00 %] (5 min) Hops 2.2 IBU
30.00 gm Saaz D [5.00 %] (0 min) Hops -
25.00 gm Saaz D [5.00 %] (Dry Hop 3 days) Hops -

0.95 tbsp 5.2 Buffer (Mash 90.0 min) Misc
0.95 tsp Koppafloc (Boil 10.0 min) Misc
1.11 tsp Yeast Nutrient (Primary 3.0 days) Misc

1 Pkgs California Ale (White Labs #WLP001)

 

[warrenlw63]

Making this tomorrow "vaguely" in the sparkling/aus mainstream ale style. An attempt to showcase Southern Cross hops. :beerbang:

Very basic recipe but will do the job.

Under the Southern Cross

A ProMash Recipe Report

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

06-B Light Hybrid Beer, Blonde Ale

Min OG: 1.038 Max OG: 1.054
Min IBU: 15 Max IBU: 28
Min Clr: 4 Max Clr: 12 Color in EBC

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 9.00
Anticipated OG: 1.048 Plato: 11.96
Anticipated EBC: 7.7
Anticipated IBU: 25.6
Brewhouse Efficiency: 76 %
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: 1.041 SG 10.23 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


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
100.0 9.00 kg. Barrett Burston Ale Malt Australia 1.038 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Southern Cross Whole 15.90 0.0 Dry Hop
20.00 g. Southern Cross Whole 15.90 0.0 0 min.
20.00 g. Southern Cross Whole 15.90 4.2 10 min.
10.00 g. Southern Cross Whole 15.90 10.6 60 min.
20.00 g. Southern Cross Whole 15.90 10.8 30 min.


Extras

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


Yeast
-----

DCL Yeast US56 Yeast


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

Profile: Marin County CA
Profile known for:

Calcium(Ca): 12.0 ppm
Magnesium(Mg): 10.0 ppm
Sodium(Na): 15.0 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 13.0 ppm
biCarbonate(HCO3): 74.0 ppm

pH: 8.31


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

Mash Name: straight infusion

Total Grain kg: 9.00
Total Water Qts: 14.31 - Before Additional Infusions
Total Water L: 13.54 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 20.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein 5 15 52 52 Infuse 60 13.54 1.50
Sacc 5 60 66 66 Infuse 90 9.83 2.60


Total Water Qts: 24.70 - After Additional Infusions
Total Water L: 23.37 - After Additional Infusions
Total Mash Volume L: 29.38 - After Additional Infusions

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




Warren -

 

[T.D.]

Looks the goods Warren. :beerbang: Recently I have decided to simplify my brewing a lot. Its surprising how good the beers are that are brewed with simple recipes - one or two malts and one hop.

 

[winkle]

Finally got round to brewing the Qld Case Swap contribution.

Acerola Fruit Ale

4.0kg BB Pils malt (pale)
0.5kg Carapils
15gm Pacific Gem (60min)
pretty basic stuff, boiling as I type.

and Ross's Smoked Robust Porter with a touch more smoke.
Must be close to beer o'clock. :icon_cheers:

 

[Doogiechap]

Stuck at work for another hour. hoping to mash in at around dinner time. A variation on Tony's Kolsch. Can't wait .
I might try a 50 rest to try and iron out my chill haze issues.
This will be for my Sandgropers Xmas case contribution.

Kolsch
Volume At Pitching: 39.00 l Volume Of Finished Beer: 37.00 l
Expected Pre-Boil Gravity: 1.045 SG Expected OG: 1.046 SG
Expected FG: 1.011 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.6 % Expected ABW: 3.6 %
Expected IBU (using Rager): 21.0 IBU Expected Color: 2.6 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % When
Cryer Galaxy Malt 8.23 kg 88.8 % In Mash/Steeped
German Wheat Malt 0.47 kg 5.1 % In Mash/Steeped
German Munich Malt 0.47 kg 5.1 % In Mash/Steeped
US Rice Hulls 0.10 kg 1.1 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
Czech Saaz 2.5 26 g Pelletized Hops 60 Min From End
German Hallertauer Hersbrucker 2.2 100 g Pelletized Hops 45 Min From End
Other Ingredients
Ingredient Amount When
Yeast
Wyeast 2565-Kolsch

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 66 degC 90


Cheers
Doug

 

[warrenlw63]

Looks the goods Warren. :beerbang: Recently I have decided to simplify my brewing a lot. Its surprising how good the beers are that are brewed with simple recipes - one or two malts and one hop.

Heya T.D. Thought it my float ya boat. :lol:

After years of brewing predictability it's nice to try a hop that's totally unknown to me. Should be interesting. :icon_cheers:

Warren -

 

[Ross]

Heya T.D. Thought it my float ya boat. :lol:

After years of brewing predictability it's nice to try a hop that's totally unknown to me. Should be interesting. :icon_cheers:

Warren -

Warren,

Please post the results; will save me doing that one, as I have so many different hops to trial & that was on the list - I'm just about to do one with 100% Pacific Jade...


cheers Ross

 

[Screwtop]

Stuck at work for another hour. hoping to mash in at around dinner time. A variation on Tony's Kolsch. Can't wait .
I might try a 50 rest to try and iron out my chill haze issues.
This will be for my Sandgropers Xmas case contribution.

Kolsch
Volume At Pitching: 39.00 l Volume Of Finished Beer: 37.00 l
Expected Pre-Boil Gravity: 1.045 SG Expected OG: 1.046 SG
Expected FG: 1.011 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.6 % Expected ABW: 3.6 %
Expected IBU (using Rager): 21.0 IBU Expected Color: 2.6 SRM
Mash Efficiency: 75.0 % Approx Color:
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % When
Cryer Galaxy Malt 8.23 kg 88.8 % In Mash/Steeped
German Wheat Malt 0.47 kg 5.1 % In Mash/Steeped
German Munich Malt 0.47 kg 5.1 % In Mash/Steeped
US Rice Hulls 0.10 kg 1.1 % In Mash/Steeped
Hops
Variety Alpha Amount Form When
Czech Saaz 2.5 26 g Pelletized Hops 60 Min From End
German Hallertauer Hersbrucker 2.2 100 g Pelletized Hops 45 Min From End
Other Ingredients
Ingredient Amount When
Yeast
Wyeast 2565-Kolsch

Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 66 degC 90
Cheers
Doug

Had problems with the last 5 batches using 2565, nowhere as agressive as the blerb and performance specs from Wyeast, very low AA around 64%. Wyeast labs advised that probs may be due to viability, all of mine were fresh enough, but I suspect storage or transport, possibly high temps in post. Strange that so many batches have been crook though, if you don't mind keep me posted on the results.

Screwy

 

[Doogiechap]

Had problems with the last 5 batches using 2565, nowhere as agressive as the blerb and performance specs from Wyeast, very low AA around 64%. Wyeast labs advised that probs may be due to viability, all of mine were fresh enough, but I suspect storage or transport, possibly high temps in post. Strange that so many batches have been crook though, if you don't mind keep me posted on the results.

Screwy

I'll be interested too Screwy,
This will be fermented with an active 1.5l starter from about 5ml of original smack pack yeast (12 months past use by). My last batch had took about 36 hours to fire (possibly underpitched) but took off like a freight train (glad I fitted a blow off tube).

 

[warrenlw63]

Warren,

Please post the results; will save me doing that one, as I have so many different hops to trial & that was on the list - I'm just about to do one with 100% Pacific Jade...
cheers Ross

Will do Ross. I'm pretty anxious to find out myself.

Blurb says lemon, pine needles, woodiness and some spice. What's not to like? :wub:

I also bought a bottle of Mildura Brewery's Desert Premium Lager which is about the only beer I know of that contains Southern Cross. :unsure:

Warren -

 

[reveler]

Brewing a Pilsner

1x Thomas Cooper Pilsner Kit

700g LDME
300g Dextrose

300g CaraPils

25g Saaz @ 15
25g Saaz @ flame out.

Yeast = Wyeast 2278

 

[THE DRUNK ARAB]

Summer ale for me today on this wintery day in Adelaide.

Altise Summer Ale

Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L Asst Brewer:
Boil Time: 90 min
Brewhouse Efficiency: 72.0


Ingredients

Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 90.0 %
0.50 kg Weyermann Pale Wheat (3.9 EBC) Grain 10.0 %
25.00 gm Challenger [8.30%] (60 min) Hops 27.0 IBU
25.00 gm Challenger [8.30%] (15 min) Hops 7.2 IBU
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.050 SG
Bitterness: 34.2 IBU
Est Color: 9.2 EBC

Will dry hop this with Challenger as well.

C&B
TDA

 

[Ross]

Summer ale for me today on this wintery day in Adelaide.

Altise Summer Ale

Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L Asst Brewer:
Boil Time: 90 min
Brewhouse Efficiency: 72.0


Ingredients

Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 90.0 %
0.50 kg Weyermann Pale Wheat (3.9 EBC) Grain 10.0 %
25.00 gm Challenger [8.30%] (60 min) Hops 27.0 IBU
25.00 gm Challenger [8.30%] (15 min) Hops 7.2 IBU
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.050 SG
Bitterness: 34.2 IBU
Est Color: 9.2 EBC

Will dry hop this with Challenger as well.

C&B
TDA

Nice one TDA, my first & one of my favourite summer ales...

cheers Ross

 

[Zwickel]

....Recently I have decided to simplify my brewing a lot. Its surprising how good the beers are that are brewed with simple recipes - one or two malts and one hop.

thats the way Im brewing my beers all the time, I love those beers

Doing "Zwickels Sunrise" today.
was supposed to be a Corona Clone, but tastes much better than an original Corona, so I wont mention Corona anymore.

Must have an OG of 1052 at least to get the sun rising


Cheers :icon_cheers: