What Are You Brewing III

[Deebo]

Planning this to be my 3rd AG brew for tommorow (hop times are 15 mins late on recipe but I am adding them 15 mins earlier as per some advice I read from Thirsty Boy, 60 20 0)

Recipe: Alemarillo (BIAB No.3)
Style: Specialty Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 31.79 l
Post Boil Volume: 27.04 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.048 SG
Estimated Color: 3.0 SRM
Estimated IBU: 28.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pilsner, Malt Craft Export (Joe White) ( Grain 2 95.2 %
0.25 kg Carafoam (Weyermann) (2.0 SRM) Grain 3 4.8 %
10.00 g Gypsum (Calcium Sulfate) (Mash 90.0 mins Water Agent 1 -
10.00 g Amarillo Gold [8.50 %] - Boil 75.0 min Hop 4 10.8 IBUs
15.00 g Amarillo Gold [8.50 %] - Boil 35.0 min Hop 5 10.1 IBUs
25.00 g Amarillo Gold [8.50 %] - Boil 15.0 min Hop 7 7.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
5.00 g Gelatin (Primary 24.0 hours) Fining 9 -
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -

 

[Tony]

Mmmmmm winter. Perfect weather for an Altbier

Its almost chilled and ready for the fermenter and DAMN it smells great!

I didnt have any Spalt so i used saphire to use it all up. I added the Carafa 2 at sparge time to keep it smooth.

Will be pitching iot onto Noto dry yeast and fermenting in the 14 to 16 deg garage as it sees fit with no temp control.

Bull Dust Alt

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.70
Anticipated OG: 1.050 Plato: 12.44
Anticipated EBC: 29.8
Anticipated IBU: 44.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
49.5 5.30 kg. Weyermann Bohemien Pils GErmany 1.038 4
48.6 5.20 kg. Weyermann Munich II Germany 1.038 26
1.9 0.20 kg. Weyermann Carafa Special II Germany 1.036 1100



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
214.00 g. Saphire Pellet 4.50 44.0 40 min.
30.00 g. Tettnanger Tettnang Pellet 4.50 0.0 0 min.


Yeast
-----

Nottingham

 

[Lord Raja Goomba I]

Tony, how does Notts play in an Alt? I use Notts a bit, just curious as to why Notts for Alt? I'm assuming that it's because it tends to knock out too much hop flavour in a beer?

Goomba

 

[Fourstar]

Finally getting around to a Stone Ruination clone! :super:

Then im partigyling the leftovers for the Melbourne Brewers - Get Your kit Off competition (to be topped up with a tin of hopped goo)

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Stone Ruination IPA
Brewer: Braden
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Boil Size: 35.43 l
Estimated OG: 1.073 SG
Estimated Color: 7.3 SRM
Estimated IBU: 107.5 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SR Grain 2 94.6 %
0.40 kg Caramalt (Joe White) (17.3 SRM) Grain 3 5.4 %
60.00 g Centennial [6.00 %] - Dry Hop 3.0 Days Hop 8 0.0 IBUs
60.00 g Columbus (Tomahawk) [14.50 %] - First Wo Hop 4 86.1 IBUs
80.00 g Centennial [6.00 %] - Boil 15.0 min Hop 6 21.4 IBUs
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
9.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 5 -
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 7 -


Mash Schedule: Single Infusion, Light Body

----------------------------
Name Description Step Temperat Step Time
Mash In Add 24.00 l of water at 68.9 C 64.0 C 60 min
Mash Out Add 15.00 l of water at 96.3 C 75.6 C 10 min


Notes:
------
if no columbus, use magnum

 

[Tony]

Tony, how does Notts play in an Alt? I use Notts a bit, just curious as to why Notts for Alt? I'm assuming that it's because it tends to knock out too much hop flavour in a beer?

Goomba

A few reasons....... First......Its all i had , second it ferments dry as dry and i mashed very cool to get it as low as it will go, and third it will ferment almost down to lager temps and make a very clean beer and my garage is averaging about 15 deg.

Perfect!

I didnt want the fruityness of a Kolsch yeast, i wanted it clean, and the clean american wheat strains that are also used are a bugger to get to settle out and come out a bit tart for my liking in hte style.

I havnt used Noto in an Alt before so ask me in a couple weeks how it went........ its fairly well recomended in this thread:

http://www.aussiehomebrewer.com/forum/inde...st&p=201288

cheers

 

[Lord Raja Goomba I]

A few reasons....... First......Its all i had , second it ferments dry as dry and i mashed very cool to get it as low as it will go, and third it will ferment almost down to lager temps and make a very clean beer and my garage is averaging about 15 deg.

Perfect!

I didnt want the fruityness of a Kolsch yeast, i wanted it clean, and the clean american wheat strains that are also used are a bugger to get to settle out and come out a bit tart for my liking in hte style.

I havnt used Noto in an Alt before so ask me in a couple weeks how it went........ its fairly well recomended in this thread:

http://www.aussiehomebrewer.com/forum/inde...st&p=201288

cheers

It does ferment dry. I had it do a 1.002 on me on a really low mash - fantastic, but if I didn't have some Caramunich in there, it would have gone lower. I learnt my lesson - I've got a 68 degree masher under the house now at 1.008. That was during the 5-6 degree nights we had in SEQ last week. So it goes pretty low (I got US05 at 13 degrees still ok). It's easily the most lager-esque of any ale yeast I've tried. It goes well at low temps and very clean.

It drops out really well - the most compact of any dry yeast I've tried.

I'll be interested to know how it goes, I'd not thought of doing it in an Alt. Sounds like you're pushing the boundries really good.

Goomba

 

[Tony]

Sounds like you're pushing the boundries

:lol:

Thats just how i roll

 

[kiwisteveo]

extract aussie pale ale citra experiment (25l batch)

Caramalt (BB) 0.3kg
Carapils 0.2kg

Light Dry Malt 0.5kg
L/liquid Malt 1.5kg
Coopers Aussie Pale Ale kit 1.7kg

Citra 10g @40 mins
Citra 15g @10 mins
Citra 15g @2 mins

IBU 27.9
EBC 9.5

O.G 1.051
Pitched US05 @22.5 degrees
been bubbling for the last 24hrs at 19 degress and smells preety damn good and will be heeding for my kegerator grand opening

 

[Pennywise]

Just started the mash on this

67c mash
4.4kg Pils
450g Munich
110g Carafa 2
100 Pale Crystal
80g Pale choc
36IBU with Magnaum
fermenting with 1007

 

[Bribie G]

Ein Alt, ja? Love that Magnum (Ger) it's about the only bittering hop I still use.

I had made a unanimous decision not to do any stouts for the comp rounds this year, but I borrowed "Guinness, the 250-year quest for the perfect pint". Imagine, quarter of a friggin millenium
Anyway the last couple of days reading it on the train I've ended up tonguing for a rich creamy stout, so I'm going for a complex dry stout - less RB than I would normally use as 4* marked it down last year in the Nats boo hoo, and more malt complexity to make Browndog happy.

Should be ready for the BABBs comp judging in 3 weeks - I'll be using Wy 1084 with a good healthy pitch and run it through at 24. Roast Barley gets added to mashout.



Dry Stout


Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.950
Total Hops (g): 25.00
Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 43.2 (EBC): 85.1
Bitterness (IBU): 37.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pale Malt Golden Promise (67.23%)
0.300 kg Carafa II malt (5.04%)
0.300 kg Carapils (Dextrine) (5.04%)
0.300 kg Roasted Barley (5.04%)
0.250 kg Amber Malt (4.2%)
0.250 kg Choc Chit JW (4.2%) that's right B)
0.250 kg Simpson Golden Naked Oats (4.2%)
0.200 kg Victory Malt (3.36%)
0.100 kg Acidulated Malt (1.68%)

Hop Bill
----------------
25.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (1.1 g/L)

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

Single step Infusion at 66C for 60 Minutes.
Fermented at 24C with Wyeast 1084 - Irish Ale


Recipe Generated with BrewMate

 

[Mayor of Mildura]

Pilsner for me this morning.

95% wey pils
5% melanoiden

Saaz at 60, 15 and cube. (this is to compensate for no chill)

Using Zwickel's step mash. 52, 63, 72, 78.

Planning on fermenting with wyeast 2206.

 

[Bribie G]

Hey MM, if you are really wanting to compensate for the no chill, try just doing the 60 min addition then tomorrow steal a couple of litres out of the cube and do the late boils in a stockpot, chill that rapidly and pour into fermenter.

 

[Mayor of Mildura]

Hey MM, if you are really wanting to compensate for the no chill, try just doing the 60 min addition then tomorrow steal a couple of litres out of the cube and do the late boils in a stockpot, chill that rapidly and pour into fermenter.

There's a plan. I might well do that.
cheers

 

[Pennywise]

Ein Alt, ja? Love that Magnum (Ger) it's about the only bittering hop I still use.

Ja, BCS recipe but I had no caramunich so in went the pale crystal, also wanted it a little more bitter than 32. First Alt so hopefully I don't stuff it but those BCS recipes are pretty foolproof IMO

 

[Bada Bing Brewery]

Erred on the side of caution - was going to use an Urquell wyeast for the fist time but will wait and get some bo pils. Just going with a NS Ale
3.8 Marris otter
0.4 Wheat malt
NS to 25 IBU
With 15g saaz at whirlpool
US05
30g NS keg hop

Cheers
BBB

 

[ged]

A modern Mild, a bit more complex grain bill than usual (more than a little inspiration from the Meantime Porter bill, scaled down to Mild size and lightened colour), hopped with a single addition of Riwaka at 60, pitched onto a cake of 1469 then double dropped 14 hours later. OG 1040. IBU 18. EBC 41.


50 L batch, 75% efficiency

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 48.19 %
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 24.10 %
0.50 kg Caraaroma (Weyermann) (350.7 EBC) Grain 6.02 %
0.50 kg Wheat, Torrified (Thomas Fawcett) (3.9 EBC) Grain 6.02 %
0.35 kg Brown Malt (128.1 EBC) Grain 4.22 %
0.35 kg Pale Chocolate Malt (Joe White) (600.0 EBC) Grain 4.22 %
0.10 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 1.20 %

60.00 gm Riwaka [5.80 %] (60 min) Hops 18.3 IBU

0.50 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 6.02 %

2 Pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast-Ale

Est Original Gravity: 1.040 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 3.61 %
Bitterness: 18.3 IBU
Est Color: 41.4 EBC

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 7.80 kg
Sparge Water: 44.71 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

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 20.34 L of water at 74.7 C 68.0 C


Hope it goes OK!

Ged

 

[ekul]

Made this today

2.5kg JW vienna
2kg ale malt
.25kg wheat malt
.1kg caramunich II

hops
15g saaz 5.3%aa @ 60
30g saaz @ 15
12g hersbrucker @ 2 (was one fo those teabag things, was ellerslie hop though so hoping its good)
2g galaxy 14%aa @ 2

Will ferment on s189 tmo

Forgot my refractometer wasn't here halfway though so decided to use a hydrometer. Didn't realise that its a ****** brigalow one that doesn't go above 1040 until i was packing up. This resulted in me boiing the wort for an extra amount of time trying to get it above 1040 until i gave up and cubed it. Ended up with 18L, i reckon it probably about 1060, will have to add some water tmo. So hungover today!

 

[winkle]

Ein Alt, ja? Love that Magnum (Ger) it's about the only bittering hop I still use.

I had made a unanimous decision not to do any stouts for the comp rounds this year, but I borrowed "Guinness, the 250-year quest for the perfect pint". Imagine, quarter of a friggin millenium
Anyway the last couple of days reading it on the train I've ended up tonguing for a rich creamy stout, so I'm going for a complex dry stout - less RB than I would normally use as 4* marked it down last year in the Nats boo hoo, and more malt complexity to make Browndog happy.

Should be ready for the BABBs comp judging in 3 weeks - I'll be using Wy 1084 with a good healthy pitch and run it through at 24. Roast Barley gets added to mashout.



Dry Stout


Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.950
Total Hops (g): 25.00
Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 43.2 (EBC): 85.1
Bitterness (IBU): 37.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pale Malt Golden Promise (67.23%)
0.300 kg Carafa II malt (5.04%)
0.300 kg Carapils (Dextrine) (5.04%)
0.300 kg Roasted Barley (5.04%)
0.250 kg Amber Malt (4.2%)
0.250 kg Choc Chit JW (4.2%) that's right B)
0.250 kg Simpson Golden Naked Oats (4.2%)
0.200 kg Victory Malt (3.36%)
0.100 kg Acidulated Malt (1.68%)

Hop Bill
----------------
25.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (1.1 g/L)

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

Single step Infusion at 66C for 60 Minutes.
Fermented at 24C with Wyeast 1084 - Irish Ale


Recipe Generated with BrewMate

That looks pretty good Bribie, I might have to put my hand up for judging stouts this year

 

[NickB]

Not again Perry! Better get on on the brew...maybe.....

 

[Pennywise]

Whoa, was called up to put a kit down with a mate down the street, so I brought my Marga along with some dark crystal and dme to give it some life, he just had a Coops Lager tin & sugar. I think he was a bit daunted at the fact it was gonna take longer that 20 mins but we got there, even if he did pitch at 30 with no hesitation, or even a look at the temp strip. Might take some hops down in a few days for him to throw in to hide some cranky yeast flavors lol