What are you brewing II ?

[Weizguy]

About half way through the boil on this little baby:

Arrogant ******* clone - Easter '09
Brew Type: All Grain Date: 12-04-09
Style: Old Ale / Stock Ale Brewer: Seth
Batch Size: 28.00 L Assistant Brewer:
Boil Volume: 34.31 L Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: Seth - 50 litre Esky and 80 litre kettle

Ingredients Amount Item Type % or IBU
7.03 kg Premium Pilsner (Weyermann) (3.3 EBC) Grain 90.9 %
0.70 kg Crystal, Dark (Hugh Baird) (300.0 EBC) Grain 9.1 %
40.00 gm Chinook [12.00%] (60 min) Hops 51.2 IBU
20.00 gm Chinook [12.00%] (30 min) Hops 13.1 IBU
20.00 gm Chinook [12.00%] (5 min) Hops 4.3 IBU
20.00 gm Chinook [12.00%] (Dry Hop 3 days) Hops -
1 Pkgs American Ale (Wyeast Labs #1056)

Mmm, grapefruit. Oh, I hear the call of the timer for the next hop addition. must run.
Got the gravity close prior to the boil... should be good. I ensured that my sparge water didn't get over 80C to avoid massive astringency from the dark grain, as has happened in the past.

 

[petesbrew]

Was attempting a knk schwarzbier but my WLP029 Starter didn't take.

Easter Dark Ale
Coopers Dark Ale
1.5kg LLME
100g Choc Malt
65g Roast Malt
32g B-Saaz @ 60min
8g Pacific Hallertau @ 60min
13g Pacific Hallertau @ 20min
12g Pacific Hallertau @ 0min

Split between 2 fermenters, with Whitbread 1099 and WLP500 Trappist for comparison.

 

[Osangar]

Today I brewed a weizen

50% wheat malt
50% pilsner

mash:
43c - 20 min
66c 60 min
20 min Decoction 5L
75c 10 min

In pot = 32L @ 13brix

90 min boil

40g 4.5% Hallertau 60min
tab Whirlfloc 10m

Pitch 25c
Ferment at 17c
(I know about the 30 rule but cant get my liquid to 12c I only have a copper immersion coil running with tap water through it. It gets to 25 or so, and thats about it.


I have a compressed c5s1 spinal joint so I have constructed a pulley system to let me move the porridge from water cooler mashtun to my 50L stainless pot with my 4 ring burner to hit required step temps used the same pot to boil decoction.

Interesting, if not overly complicated but with a few of Docs yard glass session lights o hand, its been a great brew day.

 

[chappo1970]

...
Date: 10/04/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L Asst Brewer:
Brewhouse Efficiency: 65.0

Ingredients
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (Bairds) (3.0 SRM) Grain 90.9 %
0.20 kg Caramalt (Joe White) (17.3 SRM) Grain 3.6 %
0.20 kg Melanoidin (Weyermann) (30.0 SRM) Grain 3.6 %
0.10 kg Caraaroma (Weyermann) (178.0 SRM) Grain 1.8 %
40.00 gm Goldings, East Kent [4.80%] (60 min) Hops 21.7 IBU
20.00 gm Goldings, East Kent [4.80%] (15 min) Hops 5.4 IBU
20.00 gm Goldings, East Kent [4.80%] (0 min) (Aroma Hop-Steep)

1.00 tsp Epsom Salt (MgSO4) (Mash 60.0 min)
1.00 gm Salt (Mash 60.0 min)
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

1 Pkgs London ESB Ale (Wyeast Labs #1968) [Starter 125 ml] Yeast-Ale


Beer Profile
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 27.0 IBU
Calories: 90 cal/l
Est Color: 9.7 SRM


Mash Profile
Mash In Add 14.35 L of water at 72.4 C 66.0 C 60 min
Mash Out Add 9.18 L of water at 93.9 C 76.0 C 10 min

Stealin' this one 4star! Cheers Mate!

 

[hughman666]

Had a few guests over the past couple of weeks so I'm all out. Decided on the following English Ale due to available ingredients more than anything.

45L batch:

9kg Barrett Burston Ale
0.5kg Crystal
0.5kg Chocolate Malt

40g Fuggles @ 60
30g EKG @ 20
50g EKG @ 10

No chill into the fermenters.

Yeast will be Proculture 10 which appears to be a 1056 or WLP001. Not to style but neutral enough to be masked by the hops.

Next weekend will be a weizen...

 

[Fourstar]

Stealin' this one 4star! Cheers Mate!

No worries chappo! Interested to-do a bottle swap when shes done?? I'll post 1 up in a aus post wine box if interested?!?!

She looked great going into the NC cube, golden/copper. when my mild is done, she will be hittin the cake post-haste!

Cheers! :icon_cheers:

 

[technocat]

Had a session on this at Ironhouse Pt. over Easter so this is first attempt at a clone of their APA which was a excellent beer, not sure how close this will be but a reasonable guess after much discussion on identifying ingredients


View attachment 26206

 

[Barry]

Have just finished breakfast after mashing in a kolsch and Belgian pale ale. Life is good.

 

[warrenlw63]

My take on a Hunter Old. May have to change the yeast though as my old smack pack of Wy 1762 is a bit slow on the blowing up phase. <_< Was hoping to build up a big enough slurry for a copy of TDA's Flyblown Blonde and just fermenting the Old on the low end of the temp scale. Contingency yeast (for the Old) could be Wyeast 1098.


Old Coal Dust

A ProMash Recipe Report

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 8.60
Anticipated OG: 1.049 Plato: 12.11
Anticipated EBC: 42.3
Anticipated IBU: 22.4
Brewhouse Efficiency: 81 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.6 6.50 kg. BB Pale Malt Australia 1.037 3
11.6 1.00 kg. Home Roast (Amber) Great Britain 1.035 92
5.8 0.50 kg. Palm syrup amber candi Generic 1.046 198
2.3 0.20 kg. Flaked Oats Australia 1.033 5
2.3 0.20 kg. JWM Roast Barley Australia 1.036 1200
1.2 0.10 kg. BB Caramalt Australia 1.036 40
1.2 0.10 kg. JWM Amber Malt Australia 1.038 59

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Goldings - E.K. Pellet 4.70 20.6 60 min.
20.00 g. Goldings - E.K. Pellet 4.70 1.8 15 min.


Extras

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


Yeast
-----

WYeast 1762 Belgian Abbey II

 

[Stuster]

Just started the boil on an APA. Mainly Centennial and Cascade, with possibly a plug or two or Cascade to dry hop.

I might just start a sneaky second batch later on. Historic porter.

 

[warrenlw63]

I might just start a sneaky second batch later on. Historic porter.

Hey Stu are you planning to do the equal parts pale, amber & brown malt on this one? If you do let me know how it all goes. It's something I've been entertaining for years but have been worried about it all converting.

Warren -

 

[Stuster]

Would love to, but after checking my grain supplies I don't have enough brown and amber. It's more or less the same recipe I did a couple of years back but with a different strain of brett (and a couple of grain choices based on trying to finish up various things ).

Batch Size: 25.00 L
Boil Size: 30.64 L
Estimated OG: 1.058 SG
Estimated Color: 56.0 EBC
Estimated IBU: 53.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 79.49 %
0.40 kg Brown Malt (200.0 EBC) Grain 6.36 %
0.22 kg Pale Chocolate (500.0 EBC) Grain 3.50 %
0.20 kg Amber Malt (43.3 EBC) Grain 3.18 %
0.20 kg Carafa II (Weyermann) (817.6 EBC) Grain 3.18 %
0.17 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 2.70 %
0.10 kg Medium crystal (145.0 EBC) Grain 1.59 %
50.00 gm Horizon [10.90 %] (60 min) Hops 51.3 IBU
25.00 gm Goldings, East Kent [4.30 %] (5 min) Hops 2.0 IBU
1 Pkgs Old Ale Blend (Wyeast #9097) Yeast-Ale

 

[Lachlan]

I brewed this on Saturday.

Oatmeal Rye Porter :super:

Batch Size: 25.00L​

Boil Size: 28.62L​

Est OG: 1.052​

Est Color: 51.6 EBC​

Est IBU: 26.1​

Brewhouse Eff: 80.0%​

Boil Time: 60 min​

​

​

3.00kg Pale Malt​

1.50kg Rye Malt​

0.30kg Oats​

0.25kg Wheat Torrified​

0.20kg Choc Malt​

0.20kg Roasted Wheat​

0.15kg Amber​

22gm Northern Brewer 8.5% 60 min​

24gm EKG 5.0% 20 min​

12gm EKG 5.0% 5 min​

12gm EKG 5.0% 0 min​

PH 5.2 (mash)​

Whirlfloc 15 min​

1 pkt Nottingham​

 

[sav]

Doin this as I type 30min left on boil,havent had a dark beer on tap for ages,

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: SAVS US Brown Ale
Brewer: sav
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 46.00 L
Boil Size: 55.08 L
Estimated OG: 1.051 SG
Estimated Color: 44.8 EBC
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 65 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 90.00 %
0.56 kg Chocolate Malt (500.0 EBC) Grain 5.63 %
0.34 kg Caraaroma (390.0 EBC) Grain 3.38 %
0.10 kg Chocolate Wheat Malt (1100.0 EBC) Grain 1.00 %
66.52 gm Cascade [6.30 %] (60 min) Hops 22.4 IBU
50.87 gm Cascade [6.30 %] (20 min) Hops 10.4 IBU
42.39 gm B Saaz [7.00 %] (5 min) Hops 3.2 IBU
44.64 gm Cascade [6.30 %] (0 min) Hops -
0.60 tsp Irish Moss (Boil 10.0 min) Misc
2.37 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs us 05 Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 28.00 L of water at 74.0 C 67.8 C
10 min Mash Out Add 14.60 L of water at 92.4 C 75.6 C


Going to use nottingham for 23lts and cube the other and use uso5 the other 23lts to compare favours

 

[Barry]

The ABA looks good. Brewed an Aussie Brown Dog ale (based on a ABA) and a not ordinary bitter this morning. Ground the malt for foreign extra and dry Irish stouts for Friday. Will bottle a sthern brown tomorrow and will use the WLP004 yeast from this for the stouts. The lawn needs a mow but its not going anywhere.

 

[Barry]

Just finished brewing the foreign extra and Irish stouts. It is a beautiful day.

 

[chappo1970]

Just finished brewing the foreign extra and Irish stouts. It is a beautiful day.

:icon_offtopic: Just in time to start up the lawn mower! h34r:

 

[Gavo]

Just cubed Ross's NS summer ale. No changes made. I wanted to try out my new esky MLT. Wound up with 76% efficiency... not to bad for the first use of the tun. Will ferment it with craftbrewers 1056 when a fermenter becomes available.

Cheers
Gavo.

 

[reviled]

Planning this for a friendly comp either this weekend or mid week.. Any thoughts advice would be awesome? The style is Irish Red but its flexible and doesnt get judged on style guidelines, more on taste, one of the guys has hopped his to hell with US cascade :lol: But im trying to be just a wee bit more authentic but with more of a malty flavour :beerbang:

3.3kg Global Pilsner
900g Munich
130g Cara-Red
130g Dark Crystal
85g Cara-Aroma
45g Melanoidin (for extra maltiness - 1%???)
65g Roast Barley

60 : 25g Williamette 6.8%
10 : 10g Williamette, 10g Styrian
FO : 5g Styrian

Wyeast 1469 :wub: My last gen 1 lot of this yeast, im gonna thrash it and reuse the cake about 4 times lol..

 

[Fourstar]

Looks good Reviled!

Some how the %'s below worked out that way off the top of my head. Just plugged mine into beermsith, ive so got too a red again soon, its been too long! Too bad ive got a Helles and Dry Stout prepped for the weekend.. a red will just have to wait!

It goes a little something like this.. *Q RunDMC

Amount Item Type % or IBU
4.20 kg Pale Malt, Maris Otter (3.0 SRM) Grain 84.85 %
0.25 kg Munich Malt (9.0 SRM) Grain 5.05 %
0.20 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.04 %
0.15 kg Roasted Barley (300.0 SRM) Grain 3.03 %
0.10 kg Melanoiden Malt (20.0 SRM) Grain 2.02 %
0.05 kg Caraaroma (130.0 SRM) Grain 1.01 %
40.00 gm Goldings, East Kent [5.00 %] (60 min) (First Wort Hop) Hops 23.9 IBU