What are you brewing II ?

[Duff]

Just steeping the aroma hops in the kettle now for my first beer in close to two months. Will back it up tomorrow with either a Chiswick Bitter or another batch of the D Saaz/Cascade APA that I brewed with FNQ Bunyip one day, awesome combination of hops :beerbang:

Cheers.


08-24 Pilsner

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 8.40
Anticipated OG: 1.049 Plato: 12.08
Anticipated SRM: 3.5
Anticipated IBU: 40.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
95.2 8.00 kg. JWM Export Pilsner Australia 1.037 2
4.8 0.40 kg. JWM Light Munich Australia 1.038 10

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Super Alpha Pellet 11.00 21.3 60 min.
80.00 g. Czech Saaz Pellet 2.50 11.3 40 min.
80.00 g. Czech Saaz Pellet 2.50 7.8 20 min.
100.00 g. Czech Saaz Pellet 2.50 0.0 0 min.


Yeast
-----

WYeast 2278 Czech Pils

 

[winkle]

This bad boy is going down.

Carpathian Darkling
Belgian Strong Dark Ale


Type: All Grain
Batch Size: 22.00 L
Brewer: Winkle
Boil Size: 25 L Asst Brewer: Katleen
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5.70 kg Pilsner (2 Row) UK (1.0 SRM) Grain 76.31 %
0.25 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.35 %
0.25 kg Caramunich II (Weyermann) (63.0 SRM) Grain 3.35 %
0.12 kg Carared (20.0 SRM) Grain 1.61 %
0.10 kg Chocolate Wheat Malt (400.0 SRM) Grain 1.34 %
0.05 kg Caraaroma (Weyermann) (178.0 SRM) Grain 0.67 %
25.00 gm Newport [11.00 %] (60 min) Hops 23.5 IBU
14.00 gm Goldings, B.C. [5.00 %] (15 min) Hops 3.0 IBU
7.00 gm Saaz [4.00 %] (2 min) Hops 0.2 IBU
0.28 tsp Koppafloc (Boil 10.0 min) Misc
2.00 gm Anise, Star (Boil 30.0 min) Misc
7.00 gm Coriander Seed (Boil 5.0 min) Misc
7.00 gm Orange Peel, Bitter (Boil 15.0 min) Misc
1.00 kg Brown Sugar, Dark (50.0 SRM) Sugar 13.39 %
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat

edit: spkellinhg

 

[Screwtop]

Carpathian Darkling

**** Perry :lol: Named after the beatle???

 

[the_fuzz]

Put down a simple one to keep the stocks up

Recipe: Micks Dark Pale
Brewer: Michael
Asst Brewer:
Style: American IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 26.88 L
Estimated OG: 1.054 SG
Estimated Color: 12.7 SRM
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 80.0 %
0.50 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 10.0 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 10.0 %
35.00 gm Target [9.00%] (60 min) Hops 31.8 IBU
15.00 gm Cascade [5.50%] (10 min) Hops 3.0 IBU
15.00 gm Cascade [5.50%] (5 min) Hops 1.7 IBU
20.00 gm Cascade [5.50%] (0 min) Hops -
1.22 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale

 

[kook]

Brewed two recipes today, Jamil Z's Schwarzbier (from Brewing Classic Styles) and 1903 Weyermann Schlotfegerla (a Rauchbier). Both will have S-189 slurry pitched in a few hours time once they're down below 14 degrees.

Also racked my Oatmeal Stout onto 80g of coarse ground Five Senses 24/7 Roast coffee. Will leave it there for a few days at 18 degrees, then stick it in the cold fridge and keg it next weekend.

 

[drsmurto]

60 min addition just went in for this beer

Recipe: 81 DrSmurto's Publican
Brewer: DrSmurto
Asst Brewer:
Style: English Special or Best Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 27.10 L
Estimated OG: 1.045 SG
Estimated Color: 16.9 EBC
Estimated IBU: 33.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (Bairds) (5.9 EBC) Grain 86.63 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 12.38 %
0.04 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 0.99 %
50.00 gm Fuggles [3.90 %] (60 min) Hops 25.7 IBU
20.00 gm Goldings, East Kent [5.10 %] (20 min) Hops 8.1 IBU
25.00 gm Styrian Goldings [4.70 %] (20 min) (AromaHops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.04 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 11.00 L of water at 73.4 C 65.0 C
10 min Mash Out Add 11.00 L of water at 93.2 C 78.0 C

Made a starter cos smackpack was >9 months old. Noticed when i turned the stir plate off how quickly this yeast flocs. Will need daily rousing for sure. Never used it before and was inspired to revisit TTL after gibbocores post.

 

[TidalPete]

Bit dark for a Vienna. :lol:

Just saw this. :lol:

TP :beer:

 

[gibbocore]

Damn it mate, you have just reminded me how long its been since i brewed a TTL. For the umpteenth time this weekend the 'To Brew' list has been reshuffled!

Let me know how it goes, still have some 1469 in the fridge to brew more of this. Was actually drinking a bottle of the real deal last night :icon_drool2:

Drinking this now (not right now) and what can i say, i think the best accolade a recipe can get is knowing that i'll brew it again, and again and again. I havent tried the origional, but i'll try and describe it and you can tell me if i even came close.

First up you get the 'juicy' malt flavour, juicy in that its like a malt sandwich with marmalade. Then the bitterness washes out your mouth and leaves you with a grassy/citrus dryness that begs for another sip.
Love this so much, as soon as my herms is up and running i'll be doing a double batch of this so i always have a keg handy.

So, thanks!!!

 

[bindi]

Early morning brew day, changed the recipe as I went along ie oats and carapil.
Tribute ale.
23L

3.00 kg Munich I (Weyermann)
2.50 kg Vienna Malt (Weyermann)
0.20 kg Melanoidin (Weyermann)
0.15 kg Oats, Flaked
0.10 kg Cara-Pils
23.00 gm Northern Brewer [9.70 %] (60 min) (First Wort Hop) Hops 22.9 IBU
20.00 gm Hallertauer [5.70 %] (30 min) Hops 8.2 IBU
0.37 kg Dememera Sugar
Bire de Garde (Wyeast #3725)

 

[drsmurto]

Drinking this now (not right now) and what can i say, i think the best accolade a recipe can get is knowing that i'll brew it again, and again and again. I havent tried the origional, but i'll try and describe it and you can tell me if i even came close.

First up you get the 'juicy' malt flavour, juicy in that its like a malt sandwich with marmalade. Then the bitterness washes out your mouth and leaves you with a grassy/citrus dryness that begs for another sip.
Love this so much, as soon as my herms is up and running i'll be doing a double batch of this so i always have a keg handy.

So, thanks!!!

Get yourself some of the real deal. Its well worth it. I will have a cartons worth of empty bottles soon..... MMMMMmmmmmm

The smell of the styrians plugs hitting the boiling malt at flameout is heaven. I could stand there for hours sniffing that aroma.

Checked the brew this morning expecting to have to give it a kick to wake it up only to find an inch thick krausen and the airlock farting away like a night after a vindaloo.....

In the words of that late fat guy with the crazy shirts - I'm excited!

 

[randyrob]

something nice to chew on for the summer months....


Biere de Garde

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 10.20
Anticipated OG: 1.060 Plato: 14.64
Anticipated EBC: 17.9
Anticipated IBU: 26.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
68.6 7.00 kg. Weyermann Pilsner Germany 1.038 4
17.2 1.75 kg. Weyermann Munich I Germany 1.038 15
7.8 0.80 kg. Cane Sugar Generic 1.046 0
5.9 0.60 kg. Weyermann Carahell Germany 1.035 26
0.5 0.05 kg. Weyermann Carafa Special III Germany 1.035 1300

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
85.00 g. Fuggle Pellet 3.90 26.0 60 min.


Yeast
-----

Wyeast 3725 PC Bier de Garde

 

[bindi]

something nice to chew on for the summer months....


Biere de Garde

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 10.20
Anticipated OG: 1.060 Plato: 14.64
Anticipated EBC: 17.9
Anticipated IBU: 26.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
68.6 7.00 kg. Weyermann Pilsner Germany 1.038 4
17.2 1.75 kg. Weyermann Munich I Germany 1.038 15
7.8 0.80 kg. Cane Sugar Generic 1.046 0
5.9 0.60 kg. Weyermann Carahell Germany 1.035 26
0.5 0.05 kg. Weyermann Carafa Special III Germany 1.035 1300

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
85.00 g. Fuggle Pellet 3.90 26.0 60 min.


Yeast
-----

Wyeast 3725 PC Bier de Garde

40L of 1.060 and Wyeast 3725 NICE :super: .

 

[buttersd70]

The smell of the styrians plugs hitting the boiling malt at flameout is heaven. I could stand there for hours sniffing that aroma.

If I could work out how to melt styrian on a spoon, I'd be cookin' up right now...... :icon_drool2:

 

[KHB]

Put this down yesterday is my 1st AG wheat beer

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Weihenstephaner Hefeweissbier
Brewer: Ben Sparks
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 34.29 L
Estimated OG: 1.051 SG
Estimated Color: 7.1 EBC
Estimated IBU: 14.6 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.27 kg Rice Hulls (0.0 EBC) Adjunct 4.62 %
2.76 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 47.69 %
2.76 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 47.69 %
19.00 gm Hallertauer [6.90 %] (60 min) Hops 14.6 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Yeast-Wheat


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.79 kg

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 15.11 L of water at 81.4 C 65.0 C


Batch Sparge with 24.99lt at 76.5c

 

[randyrob]

40L of 1.060 and Wyeast 3725 NICE :super: .

yeah looking foward to it, just checked the yeast specs "Temperature Range 70-95F (21-35C)"
sounds like you can really ramp up this sucker!

 

[bindi]

yeah looking foward to it, just checked the yeast specs "Temperature Range 70-95F (21-35C)"
sounds like you can really ramp up this sucker!

Have my Biere de Gardes [Wyeast 3725] sitting at 20c and the first one is almost done in 7days, will rack that one to 2nd for a week [a little warmer] and use the yeast cake for a 1.072 wort ready for the little buggers to chew on .

Edit: Typo

 

[warrenlw63]

yeah looking foward to it, just checked the yeast specs "Temperature Range 70-95F (21-35C)"
sounds like you can really ramp up this sucker!

Have my Biere de Gardes [Wyeast 3725] sitting at 20c and the first one is almost done in 7days, will rack that one to 2nd for a week [a little warmer] and use the yeast cake for a 1.072 wort ready for the little buggers to chew on .

Edit: Typo

Must be BDG season! :lol:

Mine has "just" finished fermenting at 16 degrees. Only difference is I used Wyeast 2042 Danish Lager.

Took exactly three weeks to pull the beer from 1.072 to 1.015. I'm going to put it to sleep at around 3-5 degrees for the next month now.

Tastes mighty alcoholic already. :blink: Not far off the mark BDG wise though.

Might have to make my next one with 3725.

Can you blokes post back or PM me your results on the flavour profile of this yeast please?

Warren -

 

[randyrob]

Can you blokes post back or PM me your results on the flavour profile of this yeast please?

oohh.... can't i just send u a bottle and u can work it out yourself (and reculture it!)

much less work for me then

 

[Duff]

oohh.... can't i just send u a bottle and u can work it out yourself (and reculture it!)

much less work for me then

Opening yourself up there RR for a few trips to the post office

Cheers.

PS: Port Douglas is post code 4877......

 

[warrenlw63]

oohh.... can't i just send u a bottle and u can work it out yourself (and reculture it!)

much less work for me then

You've twisted my arm.

Thanks... maybe a BDG swap is in order?

Warren -