What Are You Brewing III

[Tony]

Black Rye IPA



Crucifixion by Lipin

A ProMash Recipe Report

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

Batch Size (L): 18.00 Wort Size (L): 18.00
Total Grain (kg): 5.00
Anticipated OG: 1.064 Plato: 15.59
Anticipated EBC: 57.8
Anticipated IBU: 84.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
70.0 3.50 kg. TF Golden Promise Pale Ale Ma UK 1.037 6
20.0 1.00 kg. Weyermann Pale Rye Germany 1.036 5
5.0 0.25 kg. TF Pale Crystal UK 1.034 100
5.0 0.25 kg. Weyermann Carafa Special II Germany 1.036 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Columbus Pellet 13.20 34.1 20 min.
40.00 g. Amarillo Pellet 7.50 25.9 20 min.
50.00 g. Columbus Pellet 13.20 11.7 3 min.
50.00 g. Amarillo Pellet 7.50 6.6 3 min.
50.00 g. Columbus Pellet 13.20 4.1 1 min.
50.00 g. Amarillo Pellet 7.50 2.3 1 min.


Yeast
-----

TBA ???

 

[keifer33]

Dammit Tony now I want to do add rye to mine but Im out...may have to hold off...mmmmmm rye....

 

[Tony]

Ahhh rats...... i had the recipe ready as just a black IPA, and found 1kg of Rye when i was looking for the pale crystal.

I thought...... HHHHMmmmmmmmm

Using up old US hops in the freezer...... just going to load a bucket load in

3 min addition are flame out and 1 min addition are cube hopped...... in 17L ....... 15.9g / Liter

Just mashed in and oh boy it smells good.

 

[bconnery]

No kids around and no jobs I'm going to do so rocking out another beer cause I can...

Recipe: Knees Up Mother Brown
Brewer: Mooshells
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 27.00 l
Boil Size: 35.00 l
Bottling Volume: 27.00 l
Estimated OG: 1.047 SG
Estimated Color: 33.9 EBC
Estimated IBU: 24.6 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
350.00 g Brown Malt (145.0 EBC) Grain 2 7.2 %
100.00 g Amber Malt (85.0 EBC) Grain 5 2.1 %
4000.00 g Pale Malt, Golden Promise Floor Malted ( Grain 1 82.5 %
150.00 g Pale Chocolate Malt (Thomas Fawcett) (70 Grain 4 3.1 %
250.00 g Crystal Heritage (Thomas Fawcett) (150.0 Grain 3 5.2 %
20.00 g First Gold [7.90 %] - Boil 15.0 min Hop 7 8.3 IBUs
20.00 g Challenger [7.70 %] - Boil 60.0 min Hop 6 16.3 IBUs
1.0 pkg Craftbrewer English Ale Yeast 8 -

 

[Lord Raja Goomba I]

Martha Brown, not Mother Brown.

 

[Spork]

Honey bluck-wit.
4 kg wheat malt. (I'm out of other base malts until BB arrives)
400g black roasted barley.
about 500g of honey.
22g amarillo @ 60 and another 20 dry.
WB06 yeast will do the work.

Making a 22 litre batch.
Should be 29,9 srm and 28.3 IBU.
Will be quite different to anything else I've made.
Hope it tastes good. Should at least be "interesting".

I expect that with the honey fermentation will take longer than my usual ales. How long (@ 18c) would you blokes expect primary to take for this one?

 

[Tony]

I found a pack of 1272 American Ale II that was being naughty n the fridge, so i smacked the bitch

Will be perfect in the Black RyePA

Boiling it now and it has a great slick feel to the wort

 

[raven19]

Finished a double brew day, Schwarzbier Mk4 and an Old Ale. Planned to punch out barl's kriek but might leave that till next week.

@Tony - 16g/L ftw.... wow! B)

 

[Fish13]

doing my williamette amber ale today

changing jyo' galaxy for citra see how it goes.

2kg pale malt
1kg veinna
100g chocolate

26g williamette
10g citra
10g citra

 

[Maheel]

mashed in for a DSGA type ale at about 7.15am today

quick coffee and a look on AHB then down to the shed to boil it up

 

[Adam Howard]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Gembrook Pale Mild
Brewer: Adam
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 58.05 l
Post Boil Volume: 56.16 l
Batch Size (fermenter): 50.00 l
Bottling Volume: 49.00 l
Estimated OG: 1.038 SG
Estimated Color: 10.8 EBC
Estimated IBU: 36.8 IBUs
Brewhouse Efficiency: 83.00 %
Est Mash Efficiency: 89.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 55.6 %
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 41.7 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3 2.8 %
20.00 g Rakau [11.30 %] - First Wort 60.0 min Hop 4 15.1 IBUs
10.00 g Kohatu [6.80 %] - Boil 30.0 min Hop 5 2.1 IBUs
150.00 g Chinook [10.00 %] - Boil 5.0 min Hop 6 13.8 IBUs
100.00 g Cascade [6.20 %] - Boil 5.0 min Hop 7 5.7 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 8 -


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 7.20 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 35.53 l of water at 71.5 C 68.0 C 60 min

Sparge: Fly sparge with 29.73 l water at 75.6 C

Well this went well today. Finishing up my harvested Chinook and Cascade. Also used my new mash paddle which did a great job!

Did a really loose mash, over 30L of water with 7.2kg of grain, which meant that i wasn't going to sparge the ***** out of it to get pre-boil volume. Hit all targets and ended up with an enormous amount of hop flowers in the bottom. Certainly slowed up the flow into the cubes, suffered a few blockages. Great colour. Keen to get this on tap, nice low alc but with IPA like hop character.

 

[manticle]

Been wanting to get an oatmeal stout down the last couple of weeks. Finally a chance today.

Just had two stuck sparges - unsure if it was the oats or just because Jesus is unhappy with me. Seems to be running off into the kettle OK now.

Oatmeal stout

Type: All grain
Size: 22 liters
Color: 153 HCU (~47 SRM)
Bitterness: 34 IBU
OG: 1.074
FG: 1.012
Alcohol: 8.0% v/v (6.3% w/w)
Grain: 6kg Simpsons golden promise
250g Simpsons heritage crystal
250g Simpsons chocolate
250g Bairds Pale Choc
200g Simpsons black patent
500g Simpsons Roasted barley
100g Wey Carafa II
1kg Simpsons golden naked oats, toasted lightly
250g Briess victory
Mash: 70% efficiency, TIME: 10/10/50/10/10
TEMP: 55/63/68/72/78
Boil: 60 minutes SG 1.054 30 liters
Hops: 75g Fuggles (3.8% AA, 60 min.)

Wy 1099

4g CaCl2 to mash and sparge
Roasted grains steeped in cold water overnight and added between 68 and 72.

 

[bum]

Cubed a clone of Deschute's Jubelale today. Recipe is purported to have come from the head brewer so I'm mightily looking forward to it.

May have to make a substitution for one of the dry hop additions though. I was sure I had more cascade than I actually do.

 

[Tony]

Knocking out a German Pils tomorrow

100% Weyermann Premium Pils
1.048. 5 EBC

38 IBU Hallertau Tradition @ 40 min
3/4g / Liter Hallertau Tradition flame out

2000 Budvar

Simple...... Awsome......!

 

[peaky]

Put down an APA last night.

JW Trad Ale 90%
JW Light Munich 5%
JW Light Crystal 5%
Simcoe at 60min to 19 IBU
Simcoe at 30 to 15 IBU
Amarillo at 10 to 5 IBU
Amarillo at 5 to 3 IBU
Amarillo at 0
Wyeast 1272

42 Litre batch

 

[ged]

Bitter

GP 75%
Mild 12.5%
Dark Crystal 6.25%
Torr Wheat 6.25%

Green Bullet 23 IBUs at 60
Fuggles 12 IBUs at 20
Fuggles 1g/L at 5
Styrian 1g/L at 0

1469

OG 1041
FG 1013
Alc 3.7%

 

[Lord Raja Goomba I]

Bitter

GP 75%
Mild 12.5%
Dark Crystal 6.25%
Torr Wheat 6.25%

Green Bullet 23 IBUs at 60
Fuggles 12 IBUs at 20
Fuggles 1g/L at 5
Styrian 1g/L at 0

1469

OG 1041
FG 1013
Alc 3.7%

Looks a good bitter - I've not yet got a bitter recipe sorted to my requirements.

Goomba

 

[Fourstar]

Mildly smoked porter to test out the new HERMIT build. Taking it trhough all the ranges. So far so good. B)

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Mason/Dixon Porter
Brewer:
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 35.00 l
Boil Size: 46.05 l
Estimated OG: 1.069 SG
Estimated Color: 33.4 SRM
Estimated IBU: 41.1 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 3 56.1 %
2.00 kg Smoked Malt (Weyermann) (2.0 SRM) Grain 4 18.7 %
0.70 kg Crystal Malt - 60L (Thomas Fawcett) (60. Grain 5 6.5 %
0.50 kg Carafa II (Weyermann) (415.0 SRM) Grain 6 4.7 %
0.30 kg Caramalt (Joe White) (17.3 SRM) Grain 7 2.8 %
0.20 kg Roasted Barley (Joe White) (558.0 SRM) Grain 8 1.9 %
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 14 9.3 %
50.00 g Chinook [10.00 %] - First Wort 60.0 min Hop 9 38.6 IBUs
30.00 g Crystal [3.30 %] - Boil 10.0 min Hop 10 2.5 IBUs
10.00 g Crystal [3.30 %] - Boil 0.0 min Hop 12 0.0 IBUs
20.00 g Goldings, East Kent [5.00 %] - Boil 0.0 Hop 11 0.0 IBUs
6.00 g Calcium Chloride (Mash 30.0 mins) Water Agent 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.5 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -


Mash Schedule: Temperature Mash, 2 Step, Medium Body

----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 31.00 l of water at 58.9 C 55.0 C 10 min
Saccharification Add 0.00 l of water and heat to 63.0 C 63.0 C 30 min
Dextrinization Add 0.00 l of water and heat to 70.0 C 70.0 C 40 min
Mash Out Add 0.00 l of water and heat to 73.0 C 73.0 C 10 min


Notes:
------
Water down post boil to 45L @ 1.054 @ 31IBU

CaCl2 = Mash
CaSO4 = Boil

 

[ged]

Looks a good bitter - I've not yet got a bitter recipe sorted to my requirements.

Goomba

Mate bitter is one of my favourite styles but I just haven't been able to nail it down. I've made about 10 out of the last 60 brews in the last 2 years, and haven't been happy with any of them. What have I leanrt? Marris Otter is muddy and disappointing. Simpler is better. Tried all complex malts like biscuit, aromatic, etc with no great results. Just gotta keep trying.

 

[Fourstar]

Mate bitter is one of my favourite styles but I just haven't been able to nail it down. I've made about 10 out of the last 60 brews in the last 2 years, and haven't been happy with any of them. What have I leanrt? Marris Otter is muddy and disappointing. Simpler is better. Tried all complex malts like biscuit, aromatic, etc with no great results. Just gotta keep trying.

bitters must be kept simple. a favourite of mine

70% Maris Otter
12% crystal (i usually go 50:50 caramalt and a medium crystal or just straight medium)
8% table sugar.

Bittering addition of EKG @ 30 IBU
1g/L EKG flameout addition.
1968 @ 20deg constant.

happy days! :chug:

 

[Tony]

Mate bitter is one of my favourite styles but I just haven't been able to nail it down. I've made about 10 out of the last 60 brews in the last 2 years, and haven't been happy with any of them. What have I leanrt? Marris Otter is muddy and disappointing. Simpler is better. Tried all complex malts like biscuit, aromatic, etc with no great results. Just gotta keep trying.

I have found the same thing. Bitter is a simple style but very difficult to get right.

A few things i have found work well on my attempts:

10% maize along with a simple grain bill of ale malt and about 7 to 10% pale crystal.

mash warm >67 for low attenuation.

Water chemistry: H it TFU

collect a bit of wort and caramelise it while you start your boil and add it in near the end.

try bittering with a 40 min bittering addition and use aroma hops like EKG or styrians to bitter with....... can you say Mmmmmmmmm

cheers

 

[Tony]

Hmmmmm got 87% efficiency to the fermenter

my 1.048 Pilsner is now 1.052

 

[Lord Raja Goomba I]

Mate bitter is one of my favourite styles but I just haven't been able to nail it down. I've made about 10 out of the last 60 brews in the last 2 years, and haven't been happy with any of them. What have I leanrt? Marris Otter is muddy and disappointing. Simpler is better. Tried all complex malts like biscuit, aromatic, etc with no great results. Just gotta keep trying.

What I've noted is that my best English Style Pale Ales come from a simpler grain bill such as (shock horror) BB Ale Malt, or Bairds/TF Perle Malt.

I did a really easy to drink EPA with BB Ale, a little caramalt, and then Willamette at 60 min to 25 IBU. Mashed high to about 1.048, it stopped at 1.018, for around 3.9% ABV.

Tasty for a low abv% beer.

As for today's brew day:

Tony's Monteith's OA Clone
Irish Red Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.850
Total Hops (g): 20.00
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 4.90 %
Colour (SRM): 10.8 (EBC): 21.3
Bitterness (IBU): 20.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Maris Otter Malt (85.47%)
0.500 kg Wheat Malt, Red (Briess) (8.55%)
0.300 kg Crystal, Heritage (5.13%)
0.050 kg Chocolate, Pale (0.85%)

Hop Bill
----------------
20.0 g Pacific Gem Leaf (13.7% Alpha) @ 20 Minutes (Boil) (0.8 g/L)
30.0 g Pacific Gem Leaf (13.7% Alpha) Dry Hopped 7 days

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

Single step Infusion at 67C for 60 Minutes.
Fermented at 18C with Danstar Nottingham

Depending on efficiency, I may be diluting a little, get an increase volume, and make a quasi-0 min addition (as the wort will be cooler if I dilute).

Had to no-chill, as I didn't freeze little containers of water to chill - but not a major issue. I'm finding that I really only religiously stick to chilling for APA/AIPA - because that 10 minute addition are absolutely paramount to getting the right result (for me).

Happy brewing day on the day off for everyone.

 

[manticle]

Mate bitter is one of my favourite styles but I just haven't been able to nail it down. I've made about 10 out of the last 60 brews in the last 2 years, and haven't been happy with any of them. What have I leanrt? Marris Otter is muddy and disappointing. Simpler is better. Tried all complex malts like biscuit, aromatic, etc with no great results. Just gotta keep trying.

What maris are you using to get muddy?

I use simpsons maris with a bit of biscuit or victory and simpson's heritage crystal and don't find anything to be muddy.

Do you add any brewing salts?

Maybe try some golden promise in place of the maris and see if that makes any difference.

 

[jyo]

Manticle, have you brewed that stout before? It looks great.

 

[manticle]

Always tweaking recipes. Last oatmeal, I think I only used 500g of oats. Also with this one I ended up using more roast than initially planned due to misplacing the roast barley, adding extra choc etc, then finding the RB and adding it in anyway. First runnings looked a bit brown so I added in extra black and RB to the 1st sparge. The recipe as written is what was actually brewed but inexplicably came out 10 gravity points higher so she's a monster.

Building a starter at the moment - hope the balance is OK.

 

[jyo]

Thanks. My last oatmeal was brewed on the cautious side with the roasted malts and it was lacking.

Cheers.

 

[ged]

What maris are you using to get muddy?

I use simpsons maris with a bit of biscuit or victory and simpson's heritage crystal and don't find anything to be muddy.

Do you add any brewing salts?

Maybe try some golden promise in place of the maris and see if that makes any difference.

TF FM MO.
By muddy I mean many things. Literally a bit hazy despite brewbrite, polyclar, cc'ing, filtration. Lacking in focus, clarity and crispness on the palate (and I don't mean an alteration in attenuation). Dull.

I do use GP almost universally now with good results.

Mash temps anywhere from 64-68 depending on style.

Brewing salts include ph5.2 and a balance of caso4 and cacl2 (usu 2 tbsp in 45l).

I am pretty fussy and critical. None of these have been bad beers. But they aren't equal to the great English bitters. They lack clarity and precision on the palate

 

[manticle]

Interesting. I find most UK yeasts leave a pretty bright beer and I don't fine anything except my kettle these days.

I've not tried the TF maris - only their gp which is nice. I'm a huge fan of all simpsons products, including their heritage crystal.

I'm wary of 5.2. I'd prefer to use calcium salts and phosphoric acid to control my pH. What's your base water like?

I step mash everything now including my UK beers. That's not to say you wouldn't find them muddy as your palate may differ to mine but I reckon my grist is getting closer and closer to what I want. I agree with simple but find great results in the maris and biscuit malts.

 

[pk.sax]

Might be a yeast thing. I brewed an English pale ale recently using the CB English ale dried yeast blend. Bottled samples were awesome, the yeast settled out and the beer was tasty. The kegged version was a bit of a letdown, the yeast just refuses to settle out and masks the beautiful late hop character, also a bit I astringency got picked up during a cpbf run. Haven't nailed that down to anything yet.
Used bog standard cryer pale malt. So can't be a MO thing in my case.
Next time I'm going to avoid the cb dry English yeast unless I plan to bottle the lot.