What are you brewing II ?

[Muggus]

Trying to get my ass into gear for a brewday on Saturday.

Have plenty of pilsner, some varied crystal/cara malts, and the best part of 2kg of NZ hops to play with. Not to mention starters of British, American ale, and Hefeweizen yeast...Just not sure what I wanna make.

Though it's been a long while since i've made a really dark ale...

 

[winkle]

Trying to get my ass into gear for a brewday on Saturday.

Have plenty of pilsner, some varied crystal/cara malts, and the best part of 2kg of NZ hops to play with. Not to mention starters of British, American ale, and Hefeweizen yeast...Just not sure what I wanna make.

Though it's been a long while since i've made a really dark ale...

Dunkle weizen (with an NZ twist?)?

edit ?

 

[reviled]

Cascade APA
3.5kg Global Pils
500g Munich
150g Medium Crystal
150g Cara-Munich II
60 : 10g US Cascade 5.8%
20 : 15g Cascade
10 : 15g Cascade
5 : 10g Cascade
FO : 15g Cascade
Dry hop : 35g Cascade (maybe dry hopped in the keg?)

Holy shit, pitched yeast on this bad boy this morning and took an OG reading - 1057 21 litres... Wow!!! This global Pilsner malt is the fu*king business! Only one guy who can get it in NZ, imported, the guy who set up the carlsberg BUL brewery over here, and you have to go to his house to pick it up :lol: Loving the underground awesomeness!

 

[BEC26]

Nothing at the moment.

Took some advice seen here and let my last batch sit on the trub for 3 weeks (cool, stable temps throughout).

1st ever infection.

Fermenter is sitting in bleach solution as we speak.

Cheers

Bruce

 

[enoch]

Nightmare Porter - a not too robust easy drinker
Currently mashing overnight as I don't have time to do a full brew tomorrow.

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

Batch Size (L): 55.50
Total Grain (kg): 10.22
Anticipated OG: 1.045

% Amount Name -
7.3 0.75 kg. Crystal 150L
3.6 0.37 kg. Roast Barley
4.9 0.50 kg. Pale Chocolate Malt
84.1 8.60 kg. TF Maris Otter Pale Ale Malt

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
37.00 g. Simcoe Pellet 12.00 26.3 60 min.
41.89 g. Goldings - E.K. Whole 4.75 2.1 10 min.

Yeast
-----
Danstar Windsor or Nottingham

 

[kabooby]

I was going to brew tomorrow but was laying in bed wide awake this morning and thought, might as well get up and make beer.

Just about to mash out on the Belgian Dark Strong and Ill be making the Mocha Porter after that.

I am going to ferment half of the Belgian Dark Strong with the Abbey Ale yeast. With the other 20L I am going to use some different strains of Brett and Sour yeast cultures. B)

Kabooby

Belgian Dark Strong Ale


Type: All Grain
Date: 14/03/2009
Batch Size: 40.00 L
Boil Size: 48.17 L Asst Brewer:
Boil Time: 90 min Equipment:
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.00 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 64.29 %
3.00 kg Munich II (Weyermann) (16.7 EBC) Grain 21.43 %
0.50 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3.57 %
40.00 gm Target [11.00 %] (60 min) Hops 22.9 IBU
30.00 gm Fuggles [6.10 %] (15 min) Hops 4.7 IBU
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.50 kg Candi Sugar, Amber (50.0 EBC) Sugar 10.71 %
1 Pkgs Abbey Ale (White Labs #WLP530) Yeast-Ale

Beer Profile

Est Original Gravity: 1.085 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 9.3 %
Bitterness: 27.6 IBU Calories: 798 cal/l
Est Color: 36.6 EBC Color:

Mocha Porter

Type: All Grain
Date: 14/03/2009
Batch Size: 40.00 L
Boil Size: 48.17 L Asst Brewer:
Boil Time: 90 min Equipment:
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.75 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 66.09 %
1.25 kg Munich II (Weyermann) (16.7 EBC) Grain 14.37 %
0.70 kg Oats, Flaked (2.0 EBC) Grain 8.05 %
0.50 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 5.75 %
0.50 kg Crystal (Joe White) (141.8 EBC) Grain 5.75 %
60.00 gm Pride of Ringwood [9.30 %] (60 min) Hops 34.3 IBU
50.00 gm Williamette [4.90 %] (10 min) Hops 5.5 IBU
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast-Ale



Beer Profile

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.08 %
Bitterness: 39.8 IBU Calories: 478 cal/l
Est Color: 46.9 EBC Color: Color

 

[Stuster]

I am going to ferment half of the Belgian Dark Strong with the Abbey Ale yeast. With the other 20L I am going to use some different strains of Brett and Sour yeast cultures. B)

Hmmm, interesting. A different recipe there for a dark strong. Be very interested to know how that comes out. What kind of wildness are you going to add? :super:

 

[Barry]

Brewing two special bitters based on the Chiswick bitter recipe. I will use Bairds MO in one and TF MO in the other. Aim to the have a blind tasting at our ESB meeting next month.

 

[technocat]

Making this one up in a day or two, any changes needed. I am on tank water hence additions to water profile. Any criticisms graciously recieved

View attachment 25421

 

[puffer_pics]

I was planning on doing this beer today, but i got off work earlier yesterday so decided to do it then.

Was my first wheat beer and Protein rest too, trhe day went great with no probs

here is my recipe;

Schneider Weisse style

A ProMash Recipe Report

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

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 6.30
Anticipated OG: 1.055 Plato: 13.64
Anticipated EBC: 17.7
Anticipated IBU: 18.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

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: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
61.9 3.90 kg. Weyermann Pale Wheat Germany 1.038 4
17.5 1.10 kg. Weyermann Vienna Germany 1.038 8
15.9 1.00 kg. IMC Pilsner Australia 1.038 3
4.8 0.30 kg. Weyermann Caramunich II Germany 1.035 167

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertauer Mittelfruh Pellet 5.60 17.9 45 min.
15.00 g. Hallertauer Mittelfruh Pellet 2.60 0.9 10 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen

 

[Bribie G]

My Ruddles County wannabee has been in secondary for a week and then cold crashed for the last 5 days so I'm going to slip some extra hop tea into it, polyclar tomorrow and bottle Monday.

It occurs to me that this is the hoppiest beer I have ever made:

30g NZ Fuggles 60 min
20g Bramling Cross 20 min
20g Bramling Cross 10 min

20g Challenger pellets dry hopped 4 days
30g EKG flowers hop tea

That's 120g of hops

Well County is supposed to be hop driven so driven it is. Might freight a bottle to Butters :lol:

 

[Fourstar]

Double brew day today hopefully

1st cab off the rank, a Red Rocket clone! Ive toned her down from the killer 6.8% to a much more relaxed 5.2% (i know, I'm a girl!)

Subbing Horizon for Simcoe as I ran out and Centennial for Chinook just to put some hair on my balls!

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Red Rocket AWAY!!!
Brewer: Braden
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.92 L
Estimated OG: 1.053 SG
Estimated Color: 16.6 SRM
Estimated IBU: 68.9 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 70 Minutes

Ingredients:

4.50 kg Pale Malt, Maris Otter (Bairds) 75.0 %
0.50 kg Munich I (Weyermann) (7.1 SRM) 8.3 %
0.45 kg Crystal (Joe White) (34.2 SRM) 7.5 %
0.25 kg Amber Malt (Joe White) (17.3 SRM) 4.2 %
0.25 kg Caraaroma (Weyermann) (130.0 SRM) 4.2 %
0.05 kg Carafa Special III (Weyermann) (470.0 SRM) 0.8 %
35.00 gm Simcoe [13.00%] (60 min) (First Wort Hop) 55.6 IBU
20.00 gm Chinook [11.00%] (10 min) 8.9 IBU
20.00 gm Cascade [5.50%] (10 min) 4.4 IBU
30.00 gm Cascade [5.50%] (Whirlpool)
30.00 gm Chinook [13.00%] (Whirlpool)
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash In Add 16.80 L of water at 71.4 C 65.5 C 60 min
Mash Out Add 11.22 L of water at 96.6 C 77.0 C 10 min

 

[Muggus]

Dunkle weizen (with an NZ twist?)?

Too your suggestion and am just finishing up brewing this...

HARDASS Hefeweizen Dunkel

3.0kg Joe White Wheat Malt
1.0kg Joe White Pilsner
1.0kg Joe White Light Munich
0.2kg Caramalt
0.05kg Chocolate malt
0.05kg Roasted malt

Mashed at 67 for 90 minutes

5g Green Bullet (13.0%AA) - FWH
5g Motueka B Saaz (7.1%AA) = FWH
5g Green Bullet (13.0%AA) - 15 min
10g Motueka B Saaz (7.1%AA) - 15 min
10g Motueka B Saaz (7.1%AA) - 5 min

Ferment with WLP300 Hefeweizen ale

Had a bit of problem with a blackout halfway through the mash, but no biggy!

 

[Fourstar]

Round II

Munich Dunkel. Just completing the sparge now.


BeerSmith Recipe Printout - www.beersmith.com
Recipe: Munich Dunkel
Brewer: Braden
Asst Brewer:
Style: Munich Dunkel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 23.00 L
Boil Size: 30.90 L
Estimated OG: 1.050 SG
Estimated Color: 15.8 SRM
Estimated IBU: 20.7 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients:

Amount Item Type % or IBU
5.50 kg Munich I (Weyermann) 98.2 %
0.10 kg Carafa Special III (Weyermann) 1.8 %
35.00 gm Hallertauer [4.80%] (60 min) (First Wort Hops) 20.7 IBU
10.00 gm Hallertauer [4.80%] (0 min) (Whirlpool)
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager


Mash Schedule:
Name Description Step Temp Step Time
Protein Rest Add 11.20 L of water at 55.3 C 50.0 C 20 min
Saccrification Add 10.08 L of water at 91.8 C 68.0 C 30 min
Mashout Decoct 7.01 L of mash and boil it 77.0 C 30 min


Notes:
aroma hops @ 70 deg in the cube

 

[NickB]

Smoked Porter to test out the new HERMS tomorrow morning....


2.75G Maris Otter
1.7KG RauchMalt
200g Chocolate
100g CaraFa II

20g Target @ 60
20g EKG @ 10

Gypsum and Calcuim Carbonate in the mash (Tank Water)

Mashing @ 67C with a mashout

Chucking onto a cake of S-189 (so really a smoked Schwarz I suppose!)

Will see if my efficiency jumps with the HERMS!

Cheers

 

[Uncle Fester]

My Mayflower Ale is currently at 18 degrees and 1020 gravity..

Mayflower Ale
Pale Ale


Type: All Grain
Date: 9/03/2009
Batch Size: 22.00 L
Brewer: Uncle Fester
Boil Size: 25.18 L Asst Brewer: Chook
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
2.00 kg Joe White Ale Malt (6.0 EBC) Grain 49.6 %
2.00 kg Joe White Pilsner Malt (3.0 EBC) Grain 49.6 %
0.03 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 0.7 %
11.00 gm Pilgrim [10.80%] (60 min) Hops 14.3 IBU
10.00 gm Pilgrim [10.80%] (20 min) Hops 7.9 IBU
10.00 gm Pilgrim [10.80%] (7 min) Hops 3.5 IBU
10.00 gm Pilgrim [10.80%] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 20.0 min) Misc
1 Pkgs US-56 Yeast-Ale



Bitterness: 25.6 IBU Calories: 90 cal/l
Est Color: 7.8 EBC Color: Color

 

[kabooby]

Hmmm, interesting. A different recipe there for a dark strong. Be very interested to know how that comes out. What kind of wildness are you going to add? :super:

I am a different kind of guy

I am thinking of splitting it 5 ways with
-WLP645 Brettanomyces Claussenii
-WLP650 Brettanomyces Bruxellensis
-WLP653 Brettanomyces Lambicus
-WLP655 Belgian Sour mix
-WLP677 Lactobacillus Delbrueckii

Wish me luck h34r:

Kabooby

 

[loikar]

Mexican Mongrel

Brewcraft Cerveza goop
1kg 50/50 blend of LDME and DEX
200g Dried wheat malt
15g saaz
Safale US-05
Dry Enzyme (I know, I know, I tossed a coin and the enzyme won)

I'm hoping that the wheat malt will make up for the enzyme and maybe dry hop after a week in the primary to give it a kick.

My second brew in 10 years.
And my first non "off the shelf" brew (although swinging beef and butters chipped in on the refining)

Loving it!!

 

[Barry]

Just mashed in the two special bitters 75 minutes later than normal. Mate came for dinner. stayed, a few beers and three bottles of red wine, got to bed at 3.15 am, up at 7.09. Nothing gets in the way of brewing.
PS Mate still a asleep on the couch.

 

[blackbock]

Making this one up in a day or two, any changes needed. I am on tank water hence additions to water profile. Any criticisms graciously recieved

View attachment 25421

Your recipe looks OK.

I would not add the Epsom salts to the rainwater, and would hesitate about adding so much Gypsum as well as the CaCl.
You are not brewing a Burton Ale! WY1338 is the true Alt yeast, but 1007 will work OK. I think you may want to look at your mash regime as well, Alts should have a dryish finish, a step mash with 67 and 75 degree steps will produce lots of dextrins. I suspect the Hersbrucker might get drowned out by the Saaz, but no reason not to use all three hops if you like them.

2c...