What Are You Brewing III

[Malted]

very malt focussed. But I'm not sure it would nail a Robust porter.

Thank you very much for the detailed feed back, RK and RdeVjun, it is much appreciated! I really think comments are much more valuable when they are explained like you guys did. Thanks for your time.

I have only had a couple of robust porters and thought it was the best thing since sliced bread so I thought I'd do a robust porter for the case swap and bung a bit of rye in it to meet the stammtisch challenge. I have no intention of making it into the top rated beers but just liked the idea of brewing with a bit of rye.

Yes I was driving for malty, toasty and roasty without burnt bitterness. I wanted it to stay well away from the stout arena. Given the malt focus I think it would balance a touch of burnt. Style seems to be about 5% each of Choc and roast. I have considered the suggestions (and like the brown malt idea!) and have 4.2% black malt, 3.4% Brown and 3.4% Choc (11% choc and roast with bias towards choc). What a balancing act trying to keep the colour within specs! I dropped the carafa special 1 because it may have been too mild.

Likewise some specs I saw said dark crystal/caramel could be 10% so that is where I got the amount for the caramel rye. I've never used rye and since two people agree, I have cut it back. I also read that someone reckons you'd need 25% rye before it would make a big influence. I am trying to straddle the fence at about 20% rye, so as suggested I upped the rye malt component.

I have been limiting the ingredients to what (1) I have already, and (2) what I can get from a local supplier (the host of the next case swap).

I am wondering if I should ditch the oats? They may clash with the rye mouth feel? With a high FG it may be cloying?

I have the IBU/SG ratio up to 0.78 - looks like I'll need to buy more EKG!

@RdeVjun I don't like to add the amount of rice hulls into Beer Smith as it stuffs up the grain percentages. I add scoops of the stuff to the MT until it seems about right.

What do you think about this?

Estimated OG: 1.060 SG
Estimated Color: 66.9 EBC
Estimated IBU: 47.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.00 kg Rice Hulls (4-5 scoops)

60.17% Base
3.00 kg Pale Malt, Maris Otter (TF) (5.9 EBC) Grain 50.85 %
0.55 kg Munich I (Weyermann) (14.0 EBC) Grain 9.32 %

20.34% Rye
1.00 kg Rye Malt (Weyermann) (6.0 EBC) Grain 16.95 %
0.20 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 3.39 %

0.50 kg ?? Oats, Flaked (2.0 EBC) Grain 8.47 %

11.02% Roast & Choc
0.25 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4.24 %
0.20 kg Brown Malt (Bairds) (105.0 EBC) Grain 3.39 %
0.20 kg Chocolate Malt, Pale (TF) (625 EBC) Grain 3.39 %

47 IBU (+ a bit for slow-chill)
73.77 gm Goldings, East Kent [5.00 %] (60 min) Hops 36.1 IBU
36.88 gm Goldings, East Kent [5.00 %] (20 min) Hops 10.9 IBU

1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale

 

[Florian]

Brewed a Schwarzbier yesterday.

Today it's a Berliner Weisse, 5 step mash with a single decoction and mash hopping, followed by a moderate 12-24 hours sour mash. Ferment with 11 month old Wyeast PC3191 Blend.

 

[jbirbeck]

What do you think about this?

Estimated OG: 1.060 SG
Estimated Color: 66.9 EBC
Estimated IBU: 47.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.00 kg Rice Hulls (4-5 scoops)

60.17% Base
3.00 kg Pale Malt, Maris Otter (TF) (5.9 EBC) Grain 50.85 %
0.55 kg Munich I (Weyermann) (14.0 EBC) Grain 9.32 %

20.34% Rye
1.00 kg Rye Malt (Weyermann) (6.0 EBC) Grain 16.95 %
0.20 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 3.39 %

0.50 kg ?? Oats, Flaked (2.0 EBC) Grain 8.47 %

11.02% Roast & Choc
0.25 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4.24 %
0.20 kg Brown Malt (Bairds) (105.0 EBC) Grain 3.39 %
0.20 kg Chocolate Malt, Pale (TF) (625 EBC) Grain 3.39 %

47 IBU (+ a bit for slow-chill)
73.77 gm Goldings, East Kent [5.00 %] (60 min) Hops 36.1 IBU
36.88 gm Goldings, East Kent [5.00 %] (20 min) Hops 10.9 IBU

1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale

Looks good. shouldn't be too roasty, oats could be good at that level, would add a lovely creamy mouthfeel that will work well with the Rye and an extra dimension to the beer.

you could easily use a neutral bittering hop to cut down on the EKG you need. Whatever higher alpha hop you have.

 

[vykuza]

Today it's a Berliner Weisse, 5 step mash with a single decoction and mash hopping, followed by a moderate 12-24 hours sour mash. Ferment with 11 month old Wyeast PC3191 Blend.

Where's that "Like" button? - Good stuff Florian!

 

[ekul]

Made this on the weekend:

2.8kg ale malt
1.8kg wheat
.100kg crystal

hops- all galaxy flowers 14.2%AA

5g @ 30
9.5g @ 10
5g @ flameout
15g in da cube

french press hop 30g into keg (might try some chinook for something different)

OG 1048 (or 1050, can't remember)

It was my first single batch in a long time. Was such an easy brewday, only took 4 hours from start to finish and i didn't hurry at all.

I pitched a fresh pack of US05 onto it on tues. Unfortunately I didn't realise that the dial inside the fridge was turned off for some reason, so its been fermenting without temp control Its been pretty cold here lately, when the cube went in it was 20.5C, and when I checked it today it was 21C, so temps have probably been pretty stable around there. I turned it down to 17C today when i realised. US05 is pretty clean so fingers crossed it works out. Doesn't matter if it doesn't, i got 4 kegs full, two fermenters ready to go and this fermenter. I'm not drinking the stuff quick enough, might have to break out the bottles soon. h34r:

 

[QldKev]

Made this on the weekend:

2.8kg ale malt
1.8kg wheat
.100kg crystal

hops- all galaxy flowers 14.2%AA

5g @ 30
9.5g @ 10
5g @ flameout
15g in da cube

french press hop 30g into keg (might try some chinook for something different)

OG 1048 (or 1050, can't remember)

It was my first single batch in a long time. Was such an easy brewday, only took 4 hours from start to finish and i didn't hurry at all.

I pitched a fresh pack of US05 onto it on tues. Unfortunately I didn't realise that the dial inside the fridge was turned off for some reason, so its been fermenting without temp control Its been pretty cold here lately, when the cube went in it was 20.5C, and when I checked it today it was 21C, so temps have probably been pretty stable around there. I turned it down to 17C today when i realised. US05 is pretty clean so fingers crossed it works out. Doesn't matter if it doesn't, i got 4 kegs full, two fermenters ready to go and this fermenter. I'm not drinking the stuff quick enough, might have to break out the bottles soon. h34r:

Invite the locals around, we will help you make keg space

I'm either brewing my Aussie Gold or MIDAPA tomorrow, come around if you get bored.

QldKev

 

[Florian]

Where's that "Like" button? - Good stuff Florian!

Forgot to add, am also doing a no boil, so mash out temp is as high as it ever gets, followed by 12-24 hours at 40 degrees and then ferment. Have also, against all style guidelines, added 10% Rye to the grist.

Will send you a bottle in 3-6 month time. I had yours last night, and you were right, it could have done with some extra sourness, but apart from that it was excellent, I really enjoyed it. Will be interesting how they compare as there are quite a few differences in our methods. Have also still the Berliner Kindl Weisse sitting here which I will save for a comparison.

This is definately a style I will be playing more with.

 

[winkle]

Forgot to add, am also doing a no boil, so mash out temp is as high as it ever gets, followed by 12-24 hours at 40 degrees and then ferment. Have also, against all style guidelines, added 10% Rye to the grist.

Will send you a bottle in 3-6 month time. I had yours last night, and you were right, it could have done with some extra sourness, but apart from that it was excellent, I really enjoyed it. Will be interesting how they compare as there are quite a few differences in our methods. Have also still the Berliner Kindl Weisse sitting here which I will save for a comparison.

This is definately a style I will be playing more with.

Sounds very interesting mate :icon_cheers:

 

[vykuza]

Forgot to add, am also doing a no boil, so mash out temp is as high as it ever gets, followed by 12-24 hours at 40 degrees and then ferment. Have also, against all style guidelines, added 10% Rye to the grist.

Will send you a bottle in 3-6 month time. I had yours last night, and you were right, it could have done with some extra sourness, but apart from that it was excellent, I really enjoyed it. Will be interesting how they compare as there are quite a few differences in our methods. Have also still the Berliner Kindl Weisse sitting here which I will save for a comparison.

This is definately a style I will be playing more with.

Rye as an addition sounds good! Considering how strongly the grain flavours come through in this style, it could really make a big impact.

Me too - loads of fun to make and quite drinkable at the end of the day! I'm working on the recipe for my next BW, and I've decided to do a side by side. One with a covered sour mash (cling wrap on the surface of the mash to cut down the aceto growth) and one using a 24-48hour head start on a BIG lacto starter.


... I'm going to need some more better bottles...

 

[_HOME_BREW_WALLACE_]

Gonna Put one of these down this morning:
Explorer Pale Ale

and a gingerbeer. have to clean out the fridge after the mess a certain sweet stout and a toucan stout have made <_<

 

[manticle]

Robust porter

6.82 kg simpsons marris otter
.17kg briess victory
.17kg simpsons dark crystal
.85kg simpsons chocolate
.85g simpsons black
.17kg simpsons roast barley

Mash: 70% efficiency
64 for 10 minutes
69 for 50 minutes

35g fuggles@45
25g EKG@45

28 IBU
25 L
OG 1065

3g Calcium Chloride to mash and boil
1g calcium sulphate to boil


Brewlabs Thames Valley II

 

[QldKev]

I did a German Pils yesterday

20.87kg Weyermann Boh Pils

Hallertau @ 60, 15, and flameout
The recipie called for 6.5% AA, I had 8.1% AA hops and still used gram for gram so IBUs went from the recipe 37IBU to 47IBU. It's going to be a bitter beer.

Can't wait to try it.


QldKev

 

[TmC]

I did a German Pils yesterday

20.87kg Weyermann Boh Pils


QldKev

And here i am using 2kg of grain at a time :lol:

 

[winkle]

Just mashing out my case swap Belgian Dark Strong, similar to last years Xmas Ale but with the spicing volume & ABV turned down lower (~8.5%). Looking and smelling great :icon_cheers: .
Then off to work <_< , followed by a batch of Galactic India Black Ale.

 

[Bribie G]

Seeing as it's the End of the World today, I'm brewing up an 8% Malt Liquor, 17L brew length to fill a dozen forties. Two cereal mashes, with the rice and the Polenta. Probably side sparge and boil for 2 hours to get it down to 17L.

World's End American Malt Liquor
Style: malt bong



Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 6.150
Total Hops (g): 12.00
Original Gravity (OG): 1.080 (P): 19.3
Final Gravity (FG): 1.018 (P): 4.6
Alcohol by Volume (ABV): 8.17 %
Colour (SRM): 7.4 (EBC): 14.6
Bitterness (IBU): 19.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 120

Grain Bill
----------------
4.000 kg Pale Malt Barrett Burston (65.04%)
0.800 kg Polenta (13.01%)
0.800 kg Rice (13.01%)
0.500 kg Maltose Syrup Chinese (8.13%)
0.050 kg Caraaroma (0.81%)

Hop Bill
----------------
12.0 g Galena Pellet (12% Alpha) @ 60 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------

Single step Infusion at 66C for 60 Minutes.
Fermented at 15C with Wyeast 2042 - Danish Lager


Recipe Generated with BrewMate

 

[thylacine]

Seeing as it's the End of the World today, I'm brewing up an 8% Malt Liquor, 17L brew length to fill a dozen forties. Two cereal mashes, with the rice and the Polenta. Probably side sparge and boil for 2 hours to get it down to 17L.


Similarly, this mornings 15L "Panzerfaust Lager" brewing was selected due: 1) Panzer, as in the tank 2) Faust, as in a possible Faustian agreement tonight 3) it will be drank flat tonight before 1800hrs, as the world is 'flat' once again. 22g of S23 fermenting at 28c and drank from the fermenter. yummmm! Especially for all the dead (read zombies) returning for one last visit.

Are your urns for sale...?

 

[Pennywise]

Seeing as though we made it through, I'm just running off my Endeavor Pale Ale recipe, forgot to crush some Pils malt so using JW Ale instead. I think I may have to bitter with Magnum as well, I can't seem to find the Super Alpha I bought a month or so ago

 

[proudscum]

Freedom Kolsch
--------------------------------------------------------------------------------
Original Gravity 1.051
Final Gravity 1.013
Colour (SRM / EBC) 2.8 / 5.6
Bitterness 27.7 IBU

Fermentables

Pilsner Malt JW 79.00 % 3.61 Kg
Wheat Malt Grain JW 14.00 % 0.64 Kg
Carapils Powells 7.00 % 0.32 Kg

HopsName AA% Amount Use Time
Spalt 4.5% 40.00 g / 1.41 oz Boil 60 mins
Spalt 4.5% 20.00 g / 0.71 oz Boil 30 mins
Spalt 4.5% 10.00 g / 0.35 oz Boil 10 mins
Spalt 4.5% 10.00 g / 0.35 oz Aroma 0 mins

Calcium Chloride 5.00 g / 0.18 oz Mash 0 mins
Epsom Salt (MgSO4) 2.00 g / 0.07 oz Mash 0 mins
Gypsum (Calcium Sulfate) 3.00 g / 0.11 oz Mash 0 mins
Whirlfloc Tablet 2.00 g / 0.07 oz Boil 20 mins

YeastName Attenuation
Wyeast 2565 - Klsch 75 %

Mash Steps

Dough in 46 c
1st step 55 c 15min
2nd step 59 c 15 min
3rd step 63 c 45min
4th step 69 c 15min
mash out 78 c 10min

Was aiming for 22l in fermenter @1045 and 3l trub/break but ended up with 1051 so need to change my %eff

 

[spaced]

Jaggery and Saffron Belgian Triple - aka "The Darjeeling Limited"

OG: 1050
EST FG: 1010
Est ABV: 5 - 5.5%
Colour: No idea but I'd say it will be very yellow.

1.4Kg Sorghum Syrup @ 60 minutes
250g Jaggery @ 60 min
250g Glucose Syrup (corn based) @ 60 min
21g Pearle Hops @ 60 min
7g Pearle Hops @ 30 min
30g Saaz Hops @ 15 min
1tsp Yeast Nutrient @ 15 min
1g Saffron (that has been soaking) @ 15 min
1.4Kg Sorghum Syrup @ 60 min
*** Cold Crash ***
Top up in fermenter to 21L
1 x S-33 Fermentis Belgian Yeast

 

[bconnery]

Planning a few beers this weekend but starting with this and seeing how I go for time...

Recipe: Brown Porter
Brewer: Mooshells
Asst Brewer:
Style: Brown Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.00 L
Estimated OG: 1.047 SG
Estimated Color: 52.3 EBC
Estimated IBU: 27.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3600.00 gm Pale Malt - Perle (6.3 EBC) Grain 79.12 %
250.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 5.49 %
200.00 gm Caraamber (Weyermann) (70.9 EBC) Grain 4.40 %
200.00 gm Oats, Golden Naked (Simpsons) (15.0 EBC) Grain 4.40 %
200.00 gm Pale Chocolate Malt (Thomas Fawcett) (750.Grain 4.40 %
100.00 gm Carafa Special III (Weyermann) (1400.0 EBCGrain 2.20 %
25.00 gm Challenger [7.00 %] (60 min) Hops 19.8 IBU
20.00 gm Goldings, East Kent [6.50 %] (15 min) Hops 7.3 IBU
1 Pkgs English Ale Blend (Craftbrewer) Yeast-Ale