What are you brewing II ?

[RobW]

You'll need to be quick

 

[DJR]

Put down a simple, lightish APA today to usher in the new brewery.

Aiming for 75% efficiency only which should be cool, last time i was using the same sort of setup i was hitting 80+ all the time.

4 kg JW Pils
100g Wey Munich I
0.15 kg JW light crystal
50g Wey Cara-aroma

12g DE Magnum 11.5% 60'

10g NZ D Saaz 5% 15'
10g DE Saphir 4% 15'
15g AU Cascade 5% 15'

10g NZ D Saaz 5% 0'
10g DE Saphir 4% 0'
15g AU Cascade 5% 0'

No-chilled and will hit it with some US05 tomorro morning.

Good to be back into it - the smell of the D Saaz (vac packed direct from Richmond, Nelson, sitting in the freezer for a while now but still ace) was overwhelmingly lovely!

Have it all set up on a cheapo metal/MDF shelving unit, which is handy as it's at the right level, not too high and not too low, plus it all packs away neatly which is probably a first for me. All because i actually have a decent garage now!

 

[warrenlw63]

My first single batch in quite a while. Also a chance to play with some Dingemans spec grains.

Ding The Man's Mild

A ProMash Recipe Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 3.64
Anticipated OG: 1.037 Plato: 9.31
Anticipated EBC: 44.8
Anticipated IBU: 21.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
68.7 2.50 kg. Simpsons Maris Otter Pale Ale UK 1.037 6
11.0 0.40 kg. Lyles Invert Syrup United Kingdom 1.036 10
5.5 0.20 kg. Dingemans Biscuit Malt Belgium 1.035 25
5.5 0.20 kg. Dingemans Special B Malt Belgian 1.030 300
5.5 0.20 kg. Weyermann Caraamber Germany 1.037 93
3.8 0.14 kg. Bairds Chocolate Malt UK 1.033 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Bramling Cross Pellet 5.00 17.9 60 min.
15.00 g. Bramling Cross Pellet 6.00 3.4 15 min.


Extras

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


Yeast
-----

WYeast 1187 Ringwood Ale

Warren -

 

[THE DRUNK ARAB]

My first single batch in quite a while. Also a chance to play with some Dingemans spec grains.

Ding The Man's Mild

A ProMash Recipe Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 3.64
Anticipated OG: 1.037 Plato: 9.31
Anticipated EBC: 44.8
Anticipated IBU: 21.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
68.7 2.50 kg. Simpsons Maris Otter Pale Ale UK 1.037 6
11.0 0.40 kg. Lyles Invert Syrup United Kingdom 1.036 10
5.5 0.20 kg. Dingemans Biscuit Malt Belgium 1.035 25
5.5 0.20 kg. Dingemans Special B Malt Belgian 1.030 300
5.5 0.20 kg. Weyermann Caraamber Germany 1.037 93
3.8 0.14 kg. Bairds Chocolate Malt UK 1.033 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Bramling Cross Pellet 5.00 17.9 60 min.
15.00 g. Bramling Cross Pellet 6.00 3.4 15 min.


Extras

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


Yeast
-----

WYeast 1187 Ringwood Ale

Warren -

Wow, that looks very enticing Warren :icon_drunk: !

C&B
TDA

 

[Barry]

Just mashed in a Vienna and Munich Dunkel. The dunkel is just 5 kg munich, 200 gms
carafra special I and 100 gms caraaroma. Some perle and hersbrucker for 20 IBU. WLP Bock yeast.

 

[Pumpy]

Maibock
Mailbock/Helles Bock


Type: All Grain
Date: 21/06/2009
Batch Size: 40.00 L
Brewer: Pumpy
Boil Size: 50.78 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment 40
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 83.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.72 kg Weyermann Pilsner (3.9 EBC) Grain 65.87 %
4.00 kg Weyermann Munich I (15.8 EBC) Grain 34.13 %
48.00 gm Horizon [10.90 %] (60 min) Hops 26.8 IBU
1.00 tsp Koppafloc (Boil 10.0 min) Misc
2.11 tsp Yeast Nutrient (Primary 3.0 days) Misc
21.13 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager



Beer Profile

Est Original Gravity: 1.077 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.48 % Actual Alcohol by Vol: 0.65 %
Bitterness: 26.8 IBU Calories: 90 cal/l
Est Color: 14.2 EBC Color: Color


Mash Profile

Mash Name: Temperature Mash, 2 Step, Light Body Total Grain Weight: 11.72 kg
Sparge Water: 32.95 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Temperature Mash, 2 Step, Light Body Step Time Name Description Step Temp
30 min Protein Rest Add 30.57 L of water at 54.0 C 50.0 C
75 min Saccharification Heat to 65.6 C over 15 min 65.6 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

 

[kirem]

EKG/Fuggles/Styrian - mix made in heaven
Ringwood - along with west yorkshire, my fave english yeast
How could it be anything other than magic?

Change of plans;


ESB

A ProMash Brewing Session - Recipe Details Report

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

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 4.88
Anticipated OG: 1.067 Plato: 16.42
Anticipated SRM: 19.6
Anticipated IBU: 64.5
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
89.8 4.38 kg. TF Golden Promise Pale Ale Ma UK 9.25 3
10.2 0.50 kg. Weyermann Caraaroma Germany 8.50 178

Potential represented as Degrees Plato per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Magnum Pellet 12.50 54.7 60 min.
30.00 g. Goldings - E.K. Whole 4.75 9.8 20 min.
30.00 g. Goldings - E.K. Whole 4.75 0.0 0 min.


Yeast
-----

Ringwood

water adjusted to Mosher's ideal pale ale

 

[Stubbie]

Yesterday was Dortmunder Day, my first lager for the season.

01-E Five O Dortmunder

Batch Size (L): 25.00
Anticipated OG: 1.050
Anticipated EBC: 7.8
Anticipated IBU: 27.9
Brewhouse Efficiency: 80 %

4.50 kg. JW Pilsner
0.35 kg. Wey Munich I
0.20 kg. Wey Cara-Pils
24 g. Perle 60 min.
27 g. Hallertauer Plugs 10 min.
25 g. Czech Saaz 0 min.
1.5 tsp Gypsum, 1/2 tab Whirfloc.
WYeast 2206 Bavarian Lager - 4.5L starter

Single Step Infusion @ 67C

Chilled to 6C before pitching and now slowly working its way up to 10C.

Turned out to be a long brew day!

 

[dj1984]

2 more hop additions too go for this one

9 kg joe white Traditional Ale

Galaxy 25gm @ 60
Galaxy 10 gm @ 20
Galaxy 10 gm@ 5

46L batch
25.5 ibu's

Edit: flowers used not pellets

 

[drsmurto]

Wow, that looks very enticing Warren :icon_drunk: !

C&B
TDA

:icon_drool2:

Had a nibble on some simpsons xtal malt on the weekend. Yummo!

 

[warrenlw63]

:icon_drool2:

Had a nibble on some simpsons xtal malt on the weekend. Yummo!

Something worth noting for those who use Simpsons MO. The kernels are fat little buggers. I'd suggest opening your mill gap up a little. I wound up with my efficiency 5% higher than usual and the sparge sticking on no less than 3 occasions.

On the upside the mash smelled great.

Warren -

 

[Bribie G]

I'm looking at brewing an Aussie Sparkling Ale tomorrow. It goes a little like this, but I'm thinking about scaling the bitterness backa touch, any thoughts?


Recipe: Aussie Sparkling Ale
Brewer: Grant
Asst Brewer:
Style: Australian Ale
TYPE: All Grain
Taste: (41.0) Very similar to Australian beers in the 60's. Pride of Ringwood is the traditional hop used for a very large number of Australian beers. Although not considered a typical flavour hop it works very well as a single hopped beer. Aim for 50 - 100 ppm of C

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 30.49 L
Estimated OG: 1.055 SG
Estimated Color: 6.3 SRM
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.90 kg Pale Malt Barrett Burston (3.0 SRM) Grain 87.50 %
0.50 kg Wheat Malt (2.0 SRM) Grain 8.93 %
0.20 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.57 %
28.00 gm Pride of Ringwood [10.00 %] (60 min) Hops 34.9 IBU
1.27 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Coopers Yeast [Starter 2000 ml] Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 5.60 kg
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
90 min Mash In Add 14.62 L of water at 73.6 C 65.6 C

Grant, I just caught up on this one. With that typically Aussie 'bland' grain bill I wouldn't be cutting back too much on the hops, but if you want something a bit more 'muted' like CSA have you tried Superpride? 18 to 20g gives a very nice background bitterness and a bit of flavour comes through as well.

I'm about to keg an Aussie 'Pale' which is actually more amber and it's more malt driven:

5000 BB Ale
500 Munich 2
100 Dark Crystal
100 Wheat Malt
100 Melanoidin

20g Superpride 90 min
500 sugaz

Yeast cultured from two CSA tallies

 

[Stuster]

Well, it's lambic time. Finally got round to this one. In the kettle now. Much lower efficiency than normal for some reason (my mill is playing up). No mucking about with turbid mashes or anything, just a straight infusion. I got a new 54L glass fermenter. Aiming to keep it for a least a year before bottling. I'll just see how it tastes next winter.


Batch Size: 45.00 L
Boil Size: 53.27 L
Estimated OG: 1.047 SG
Estimated Color: 6.9 EBC
Estimated IBU: 10.0 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 60.00 %
4.00 kg Wheat, Torrified (3.3 EBC) Grain 40.00 %
42.00 gm Styrian Goldings [4.60 %] (60 min) Hops 10.0 IBU
2.00 gm Calcium Chloride (Mash 60.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale


Hopefully tomorrow it's more wild brewing with a Berliner Weisse. I'm going to do a parti-gyle and get a normal light BW and a stronger one around the 1050 mark. Imperial Berliner. :super:

 

[kram]

Grant, I just caught up on this one. With that typically Aussie 'bland' grain bill I wouldn't be cutting back too much on the hops, but if you want something a bit more 'muted' like CSA have you tried Superpride? 18 to 20g gives a very nice background bitterness and a bit of flavour comes through as well.

I'm about to keg an Aussie 'Pale' which is actually more amber and it's more malt driven:

5000 BB Ale
500 Munich 2
100 Dark Crystal
100 Wheat Malt
100 Melanoidin

20g Superpride 90 min
500 sugaz

Yeast cultured from two CSA tallies

Did you manage to get that one in the comp Bribie? Be keen to try it at the next meeting... if there'll be any left that is!

 

[beerbrewer76543]

Last night I put down a two batches the following English Special Bitter:

1.7kg Coopers English Bitter
2kg LDME
20g Styrian Goldings (2%AA) @ 30mins
25g Styrian Goldings (2%AA) @ 0mins
1469 Yeast
25L

Boil was 10L with 1kg LDME. Half of the liquor went in each fermentor with the kit
Remaining 1.5kg LDME to be added in a day or two due to small yeast starter

The kit extract designer spreadsheet gives me:
OG 1.051 / FG 1.013 / IBU 32.6 / EBC 23.4 / ALC 5.3%

 

[warra48]

Put this one down this morning.
I kept the malt bill simple for me, as I wanted to brew a beer to show me the character of Challenger hops.

Oddly, when I looked through my BeerSmith records, I noticed the previous two brews with Maris Otter had about a 10% drop in efficiency into the kettle, compared to my expected outcome. I decided to stretch the mash to 90 minutes to see if it would make a difference. It ended up a 100 minute mash, as I didn't have my sparge water ready in time. My efficiency was only down about 3 to 4% compared to my usual. Don't know if the longer mash made a difference, but it's an intriguing question.

Bitter & Twisted
Batch Size: 23.00 L
Measured OG: 1.042 SG
Estimated Color: 21.9 EBC
Estimated IBU: 32.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

4500.00 gm Maris Otter (6.0 EBC) Grain 96.77 %
100.00 gm Crystal Medium (145.0 EBC) Grain 2.15 %
50.00 gm Chocolate (1200.0 EBC) Grain 1.08 %
15.00 gm Challenger '06 [7.90 %] (60 min) (First WHops 14.4 IBU
10.00 gm Challenger '06 [7.90 %] (60 min) Hops 8.7 IBU
15.00 gm Challenger '06 [7.90 %] (Dry Hop 7 days) Hops -
20.00 gm Challenger '06 [7.90 %] (20 min) Hops 10.6 IBU
15.00 gm Challenger '06 [7.90 %] (0 min) Hops -
1 Pkgs Nottingham (UK) Yeast-Ale

Mashed at 68C, but the Notts yeast should help to dry it out somewhat.

Edit: Spelling

 

[Bribie G]

Did you manage to get that one in the comp Bribie? Be keen to try it at the next meeting... if there'll be any left that is!

Kram
It's in the comp, kegging tomorrow and doing some comp bottles as well. I'll bring along a duplicate to the meeting as well. I actually brewed it for the Mt Tamborine comp but ran out of time, it's turned out quite amberish but that is ok for BJCP. The idea of the Mt Tamborine comp was 'Aussie Pale with a twist' and my twist was to up the malt characteristics.

BTW congratulations on the win on Thurs. What class was your beer in, didn't get a chance to quiz you?

Cheers

Michael

Edit of course I mean it's in the main comp but missed out on the Tamborine comp so the regulars at the Platform bar will just have to eat their hearts out.

 

[kram]

I'm still tossing up what to brew for the BABBs comp, getting a bit close now.

Thanks, it was a Robust Porter. I took it out of the fermentor midnight wednesday, filtered, forced carbed and topped it up with a carb cap Thursday. I'll see how it holds up for the BABBs comp and probably enter it.

There were actually more entries in the BABBs comp that night than the sparkling ale comp. Bit surprised about that!

 

[Bribie G]

I'm still tossing up what to brew for the BABBs comp, getting a bit close now.

Thanks, it was a Robust Porter. I took it out of the fermentor midnight wednesday, filtered, forced carbed and topped it up with a carb cap Thursday. I'll see how it holds up for the BABBs comp and probably enter it.

There were actually more entries in the BABBs comp that night than the sparkling ale comp. Bit surprised about that!

:icon_offtopic: Hmmmm......... maybe there's not too many Australian Pale Ale enthusiasts in BABBs, maybe not too many up against in the comp.

Also I was on the robust table and I think I remember your brew, it was crystal clear and everyone voted that we would buy a pint if it was on at the Platform Bar :icon_cheers: DB entry required, please.

 

[winkle]

I was going to put down a Robust Porter this week, but since StillScottish is brewing a CAP on his brew day this weekend I might do this as a style comparison (ie, excuse to sit down, talk gibberish and drink large amounts) :icon_cheers: .

Klassic Septic Pills
Classic American Pilsner
(with a New World twist)

Type: All Grain
Batch Size: 24.00 L
Boil Size: 27.47 L
Boil Time: 75 min
Brewhouse Efficiency: 75.00

Ingredients
Amount Item Type % or IBU
4.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 90.00 %
0.50 kg Jasmine Rice, Steamed (1.0 SRM) Grain 10.00 %
10.00 gm B-Saaz (Dry Hop 3 days) Hops -
20.00 gm Sticklebract [13.50 %] (60 min) Hops 27.8 IBU
10.00 gm B-Saaz (15 min) Hops
0.30 tsp Koppafloc (Boil 10.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.61 % Actual Alcohol by Vol: 4.95 %
Bitterness: ~33.5 IBU Calories: 468 cal/l
Est Color: 3.4 SRM