What Are You Brewing III

[Lecterfan]

First Stout BIAB for tomorrow morning.

Trichotillomania Stout

Phew! Some stouts will leave you legless...but hairless as well???

 

[Tony]

What mash schedule are you using for this Tony?

usually go an infusion mash..... 52 deg @ 2l/kg for 10 min, then boiling water to 65 for 45 min then 71 for 15 and mash out at this.

 

[Barry]

Have mashed in a German Pils and a Bohemian Pils, just finished breakfast and will start sparging in about 20 mins. I have never made a good BoPil yet. Hope this will be the one.

 

[goomboogo]

I have never made a good BoPil yet. Hope this will be the one.

I'm sure you're being a bit hard on yourself.

 

[mje1980]

Forgot i told my mate a few weeks ago i'd make him another batch of american wheat, so whipping a single batch of the last one i did. Was very nice, and i got lots of wheat!.

56.3% BB pale
38.3% JW wheat
2.7% Wey abbey
2.7% Carahell

Galena 60 mins

Columbus and cascade @ 10 mins ( not a lot though )

1.044
22 IBU

US05

 

[Pennywise]

And this is why I brew in the morning. Just steeping the grains for a Coopers IPA kit now

Coopers IPA
500g ldme
300 sugar
150g dark crystal
100g special roast
26g pale choc
100g carafe 3 special
100g roast barley

Hops will be what ever looks good that I pull out of the fridge, prolly cascade, chinook & galaxy from 20 mins to dry hop. Might actually do a mix of the three and see how that pans out

Hopes went like this, 20g Cascade & 10g Galaxy @ 20 mins, & again at flameout for a hot steep. Will throw some more in on day 4-5, maybe just some Cascade though, galaxy is a bloody monster of a hop

 

[Screwtop]

usually go an infusion mash..... 52 deg @ 2l/kg for 10 min, then boiling water to 65 for 45 min then 71 for 15 and mash out at this.

Common mash schedule here also Tony !! pseudo P rest, Sacch rest, Glyco P rest then Mash out.

Screwy

 

[raven19]

Double batch of Pommy IPA mashing right now. March pump seems to have **** itself so its back to the good ol' gravity and buckets till I resolve the issue!

 

[vykuza]

Making something akin to a De Rankle XX Bitter. Aka a bitter, hoppy Belgian Pale ale. Pic attached because of the loads of low alpha hops turning it in to a hop soup! The pictures don't do it justice but it was extremely green.

The Belgian Bastogne yeast (WLP-510) I have chewing away on an Orval clone isn't giving me any belgiany type flavours, and the word I read somewhere that it's a borrowed English strain seems spot on from what I'm tasting.

So a quick order of some Wyeast Ardennes yeast is in order to ferment this bugger. (and while I'm at it I may as well throw a La Chouffe clone through it.. but that's for another post.

BPA XXX Bitter
Belgian Pale Ale


Type: All Grain
Date: 2/03/2011
Batch Size: 23.00 L
Brewer: Nick
Boil Size: 29.08 L Asst Brewer:
Boil Time: 60 min Equipment: Birko
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 84.62 %
30.00 gm Brewer's Gold [4.80 %] (60 min) Hops 13.4 IBU
50.00 gm Hallertauer [2.50 %] (60 min) Hops 11.7 IBU
30.00 gm Hallertauer [2.50 %] (30 min) Hops 5.4 IBU
20.00 gm Brewer's Gold [4.80 %] (20 min) Hops 5.4 IBU
30.00 gm Hallertauer [2.50 %] (10 min) Hops 2.5 IBU
30.00 gm Brewer's Gold [4.80 %] (10 min) Hops 4.9 IBU
10.00 gm Hallertauer [2.50 %] (0 min) Hops -
10.00 gm Brewer's Gold [4.80 %] (0 min) Hops -
1.00 kg Cane (Beet) Sugar (0.0 SRM) Sugar 15.38 %
Wyeast Ardennes Yeast



Beer Profile

Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.71 % Actual Alcohol by Vol: 7.97 %
Bitterness: 43.3 IBU Calories: 615 cal/l
Est Color: 3.4 SRM Color: Color


Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 33.71 L of water at 70.6 C 67.8 C

 

[ben_sa]

After walking into my LHBS , with every intention of dropping an all extract porter or stout, I tasted this and changed my mind... The dark can wait... My first taste/brew with citra... Very nice!

New Recipe

Original Gravity (OG): 1.038 (P): 9.5
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 3.73 %
Colour (SRM): 8.2 (EBC): 16.1
Bitterness (IBU): 32.8 (Average)

56.6% (1.5kg) Liquid Malt Extract - Light
37.74% (1kg) Dry Malt Extract - Light
5.66% (150g) Crystal 120

0.9 g/L (20g) Citra (11.1% Alpha) @ 30 Minutes (Boil)
0.9 g/L (20g) Citra (11.1% Alpha) @ 20 Minutes (Boil)
0.9 g/L (20g) Citra (11.1% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66C for 30 Minutes. Boil for 30 Minutes

Fermented at 16C with Safale S-04


Recipe Generated with BrewMate

started out a tad higher than the stated OG, Ended up around 4.5%. An awesome sessional beer!

 

[keifer33]

Ahh Citra, what a wonderful beer that will be.

 

[Lord Raja Goomba I]

Ahh Citra, what a wonderful beer that will be.

+1.

Nelson and Citra are my two favourite hops - and surprisingly, they play well together. I finally had the guts to combine them, and the result was well received (and quickly consumed) by all.

Goomba

 

[Bada Bing Brewery]

+ 1 on both Citra and Nelson. I think Nelson is more forgiving with bittering and no chilling. I am changing my hops schedules for no chilling now as I have had a few bitter ones with the Citra - very nice anyway.
Cheers
BBB

 

[Doogiechap]

Brewed a triple Corny Batch of my fave House APA.

Gravity Before Boil: 1.038 SG (9.7 Brix)
Volume Before Boil: 73.00 l Volume Transferred: 58.00 l Volume At Pitching: 58.00 l
Total Water Required: 84.87 l
Original Gravity: 1.044 SG Final Gravity: 1.012 SG (6.7 Brix)
Volume After Boil: 60.00 l .Volume Of Finished Beer: 55.00 l

Fermentable ingredients.
9.579 kg of TF Marris Otter Ale Malt
0.903 kg of Belgian CaraPilsner Malt
0.689 kg of German CaraMunich II
0.452 kg of German Munich Malt
0.250 kg of German Wheat Malt
'first wort hops'.
24 g of US Galena 24 g of "new batch" (alpha 13.0%) added to inventory 14 Nov 2010

20 g of US Citra (30 Min From End) 20 g of "new batch" (alpha 11.1%) added to inventory 9 Mar 2011
17 g of US Amarillo (15 Min From End)
9 g of US Citra (15 Min From End)
13 g of US Citra (10 Min From End)
6 g of US Citra (10 Min From End)
33 g of US Amarillo (5 Min From End)
13 g of US Citra (5 Min From End)
Flame Out
50 g of US Amarillo
19 g of US Citra

The desired volume at pitching is 58.00 l. Pitch 2 pack(s) of DCL US-05 (formerly US-56) SafAle and ferment at 18 degC.
Dry hop with the following hops.
34 g of US Amarillo

This batch nearly had a special ingredient that I spotted when filling my grain mill hopper.

Must of had sheep in the paddock before the barley crop
I'm guessing it must be used :icon_vomit:

 

[itmechanic]

Brewed a triple Corny Batch of my fave House APA.

Gravity Before Boil: 1.038 SG (9.7 Brix)
Volume Before Boil: 73.00 l Volume Transferred: 58.00 l Volume At Pitching: 58.00 l
Total Water Required: 84.87 l
Original Gravity: 1.044 SG Final Gravity: 1.012 SG (6.7 Brix)
Volume After Boil: 60.00 l .Volume Of Finished Beer: 55.00 l

Fermentable ingredients.
9.579 kg of TF Marris Otter Ale Malt
0.903 kg of Belgian CaraPilsner Malt
0.689 kg of German CaraMunich II
0.452 kg of German Munich Malt
0.250 kg of German Wheat Malt
'first wort hops'.
24 g of US Galena 24 g of "new batch" (alpha 13.0%) added to inventory 14 Nov 2010

20 g of US Citra (30 Min From End) 20 g of "new batch" (alpha 11.1%) added to inventory 9 Mar 2011
17 g of US Amarillo (15 Min From End)
9 g of US Citra (15 Min From End)
13 g of US Citra (10 Min From End)
6 g of US Citra (10 Min From End)
33 g of US Amarillo (5 Min From End)
13 g of US Citra (5 Min From End)
Flame Out
50 g of US Amarillo
19 g of US Citra

The desired volume at pitching is 58.00 l. Pitch 2 pack(s) of DCL US-05 (formerly US-56) SafAle and ferment at 18 degC.
Dry hop with the following hops.
34 g of US Amarillo

This batch nearly had a special ingredient that I spotted when filling my grain mill hopper.
View attachment 46833
Must of had sheep in the paddock before the barley crop
I'm guessing it must be used :icon_vomit:

TF use them to close the grain bags.

 

[raven19]

2 NC Cubes of English IPA completed this arvo.

Recipe: 54 English IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 43.00 L
Boil Size: 53.17 L
Estimated OG: 1.060 SG
Estimated Color: 25.8 EBC
Estimated IBU: 46.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.22 kg Pilsner (5.9 EBC) Grain 86.96 %
1.12 kg Munich (17.7 EBC) Grain 8.70 %
0.56 kg Crystal (275.8 EBC) Grain 4.35 %
20.00 gm East Kent Goldings [4.80 %] (60 min) Hops 5.1 IBU
35.00 gm Magnum [15.60 %] (60 min) Hops 28.9 IBU
20.00 gm Magnum [15.60 %] (20 min) Hops 10.0 IBU
40.00 gm East Kent Goldings [4.80 %] (5 min) Hops 2.0 IBU
40.00 gm East Kent Goldings [4.80 %] (0 min) Hops -
2 Pkgs 1469 PC West Yorkshire Ale (Wyeast #1469)Yeast-Ale


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 12.90 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 38.70 L of water at 71.4 C 66.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C

 

[mje1980]

Good time of year for mild hey?, though i can drink it all year round haha I'll be doing one next up too. Exact same recipe as my last:

87.7% TF MO
8.8% Wey caramunich 3
1.8% Choc
1.8% Roast barley

Galena 60mins
Willamette 5

1.033
23 IBU

1318 london ale 3

EDIT, i just had a thought. I normally use the caramunich 3 for my milds ( and most bitters ) but i think i have enough simpsons heritage to sub it. Might try that, as i really like the heritage xtal.

Finally getting round to brewing this, was going to tomorrow but got other plans. Thought i'd do a night brew. Going well, though my mash temp was 70c, a bit higher than normal, and my pre boil is only 3 points short of my calcd post boil, so i'll go over on the gravity. Oh well!

 

[bullsneck]

Brewing today at Hampton Brewhaus... Nelson Sauvin Summer Ale (Thanks Ross)

It's the first of four batches this week. Also brewing an American Pale, American Amber and a Munich Dunkel.

How good are holidays.

 

[Lord Raja Goomba I]

+ 1 on both Citra and Nelson. I think Nelson is more forgiving with bittering and no chilling. I am changing my hops schedules for no chilling now as I have had a few bitter ones with the Citra - very nice anyway.
Cheers
BBB

BBB - use Citra at 10-20 minutes in a nice quantity to the IBU you want. You'll get that lovely passionfruit citrus flavour without the harshness.

I find that a little Nelson for bittering (60m) is okay, but overdone, it can quickly get harsh.

I've found that both Nelson and Citra can be used in a similar manner - that is 30 minutes for most bittering, and lots at 10 minutes for lots of flavour. :icon_drool2:

Goomba

 

[brettprevans]

It's freakn cold in melb to mash in now...

American Amarillo Stout
40L, 7%, ~70IBU
12kg ale
800g roast
600g light crystal
600g choc
200g wheat
200g rye
Mash 68C for 60min
20g magnum @ fwh
30g Amarillo @30
24g Amarillo @ 10