What Are You Brewing III

[Mayor of Mildura]

Looking to brew this tomorrow. I am almost out of Marris but have a bunch of crystals and half a bag of JW pilsner malt. Not having made an ale with pilsner before, keen to know if this is a goer or do I wait for the next bag of Marris to come in and not waste the other ingredients?

Cheers

J


Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 6.5 (EBC): 12.8
Bitterness (IBU): 73.6 (Average)

70% Pilsner
16% Maris Otter Malt
7% Carared
7% Munich II

1.2 g/L Columbus (14.2% Alpha) @ 60 Minutes (Boil)
1.3 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
1.3 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
1.1 g/L Amarillo (8.6% Alpha) @ 5 Minutes (Boil)
0.9 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)


Single step Infusion at 68C for 90 Minutes. Boil for 80 Minutes

Fermented at 20C with Wyeast 1056 - American Ale

Looks good mate. The munich ii and carared will add a nice maltyness. If it were me i'd drop the mo all together and save it for another brew.

 

[Newbee(r)]

Looks good mate. The munich ii and carared will add a nice maltyness. If it were me i'd drop the mo all together and save it for another brew.

Cheers for the feedback. Just didn't want to risk the US hops but I've only got 1 1/2 cases of punk IPA clone left so need to top up the IPA stash.

J

 

[AndrewQLD]

Like the sound of this Andrew ... what have you been reading?

right here plenty of stuff to look through, Chiller put me on to it and the historic porters are very interesting.

the link to 1943 Oat Mild

 

[Shed101]

right here plenty of stuff to look through, Chiller put me on to it and the historic porters are very interesting.

Ah, Ron Pattinson. Thanks. Will look into this more as my BIAB scheme develops.

 

[beerbrewer76543]

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

How did this come come out on Notto yeast?

 

[jeddog]

60Lts of DrSmurto's Golden Ale

to go in this



mmmmmm


cant wait!!!!

jeddog

 

[Bizier]

Currently mashing this bits'n'pieces English Barleywine low and slow to get it as fermentable as possible for the 1968 ESB yeast, might even get a table beer out of the end runnings. Debating whether to do a 15 min whirlpool addition of Target or EKG.

22L batch:
7.00 kg Golden Promise (Simpsons) (3.9 EBC) Grain 1 56.9 %
2.00 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 2 16.3 %
0.30 kg Special B Malt (354.6 EBC) Grain 5 2.4 %
1.30 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4 10.6 %
1.70 kg Munich II (Weyermann) (16.7 EBC) Grain 3 13.8 %

50.00 g Target [11.00 %] - Boil 60.0 min Hop 6 48.2 IBUs

Have changed tack mid-course and turned this into 44L of (dirty) Belgian Blond ale after a low eff first runnings and our washing machine leaking everywhere when I was trying to sort fermenters out (and the yeast I wanted is still under 20L of beer). Ahh cubes, shining saviour and delayer of sanitation's necessity.

 

[warra48]

Haven't brewed for about 2 months, so today is my first one since we returned from our Europe trip.

Hefeweizen
Batch Size (fermenter): 25.00 l
Estimated OG: 1.050 SG
Estimated Color: 9.2 EBC
Estimated IBU: 15.4 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes
Mash 65C

1800.00 g Vienna Malt (Weyermann) (5.9 EBC) Grain 6 38.3 %
400.00 g Premium Pilsner (Weyermann) (3.3 EBC) Grain 7 8.5 %
100.00 g Carawheat (Weyermann) (98.5 EBC) Grain 8 2.1 %
2400.00 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5 51.1 %
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 11 -
10.00 g Hallertauer, New Zealand [8.10 %] - Boil Hop 10 9.0 IBUs
10.00 g Hallertauer Tradition [5.70 %] - Boil 60 Hop 9 6.3 IBUs

Using up some bits and bobs to rationalise my stocks.

The last Hefeweizen I did used an Acid Rest, but I didn't like the result with too much Cloves for my taste. I therefore decided on a single infusion at 65C. The Vienna and Carawheat should give it enough body and maltiness to not bother with decoctions.
I plan to ferment at 20C.

 

[jyo]

Hoping to pump this one out tomorrow as inspired by the 10 minute IPA thread and recent discussions on using some old school hops in one of these.
I have a heap of Styrians and it's one of my favourite hops, so.....

10 Minute Styrian Goldings PA
23 litres.
5 kg BB Ale Malt
.350 kg Carapils

400 gms Styrian Goldings @ 10 minutes.
40 IBU
SRM 4.8
Mash at 64.5
90 minute boil.
No Chill.
Cultured Coopers Ale yeast from bottle.

Cheers, John. :icon_cheers:

Well things turned to shit last weekend, so had to postpone this to today. 400 gm of Styrians at 10 minutes is pretty spectacular.
The pics speak for themselves...

View attachment 47011

 

[jyo]

 

[keifer33]

Man wish I was there to smell that...would have been sensational standing over the nice boiling brewpot with a face full of hop steam on this wonderful winters day....

Let us know how it goes jyo, im hooked on 10min apa/ipa at the moment

 

[jyo]

Man wish I was there to smell that...would have been sensational standing over the nice boiling brewpot with a face full of hop steam on this wonderful winters day....

Let us know how it goes jyo, im hooked on 10min apa/ipa at the moment

Mate, 10 minute PA's are always satisfying minutes, hey? :icon_cheers:
I just whirl pooled, it looked like soup!
I'm aiming to get this into a keg in 2 weeks

 

[keifer33]

They are definitely satisfying minutes, I wouldn't go so far as saying "The best 10 mins of my life" but its up there

Just getting ready to ferment my Citra 10 Min APA so hopefully turns out alright.

 

[jyo]

They are definitely satisfying minutes, I wouldn't go so far as saying "The best 10 mins of my life" but its up there

Just getting ready to ferment my Citra 10 Min APA so hopefully turns out alright.

I haven't brewed with Citra yet, but it sounds awesome. My next 10 minute PA will be with Simcoe, I reckon...
Cheers.

 

[DJR]

I gotta get into this 10 minute thing now i have a chiller

Cascade, NS, Amarillo, Saaz, Hallertau and a few bits and pieces - hmmm

When no chilling do you find the bitterness higher than it should be? Are you still calculating on 10 minutes or do you use a higher time for the calculations, like 20 minutes?

I'm finding my immersion chilled beers to be quite a bit less bitter than the equivalent no-chill batches.

 

[jyo]

I gotta get into this 10 minute thing now i have a chiller

Cascade, NS, Amarillo, Saaz, Hallertau and a few bits and pieces - hmmm

When no chilling do you find the bitterness higher than it should be? Are you still calculating on 10 minutes or do you use a higher time for the calculations, like 20 minutes?

I'm finding my immersion chilled beers to be quite a bit less bitter than the equivalent no-chill batches.

I've only chilled 4 batches and this was in the laundry sink with ice. If doing an hoppy beer lie an APA, I'll drop the 60 minute addition to 40, and minus ten minutes thereafter, but it really is a bit of guess work. All my flameout additions get moved to whirlpool. I'm pretty happy with the bitterness, though they do seem more bitter. Some judging notes on my APA from last year stated "Some slight hop astringency"...could be due to no-chill, could be my brewing, probably the latter

This is my 4th 10 minute PA, the previous were with higher alpha hops such as Amarillo and Cascade, which I did at 5 minutes. I wasn't too worried about the Styrians (3% AA) which went in for the full 10 minutes.
A chiller is next on my list for these highly hopped beers.
Cheers.

 

[DJR]

Yeah, I always had a bit of hop astringency in my beers done no-chill. Mind you i never quick cooled with ice/water, just left the cube overnight. You could probably get away with it if you whirlpool well, leave it for 20 mins (so it's still above 80C going into the cube) and use a pickup tube or scrubby on the kettle outlet to avoid much of the hops going into the cube.

I found as well if it didn't skim the foam that builds up before boiling that it also changed the flavour for the worse with no-chill - my guess is the polyphenols/tannins/proteins that are in that scum end up polluting the beer with no-chill worse than a traditionally chilled beer.

The hop flavour in my 2 immersion chilled lagers is "Better"* and noticeably less bitter than if i'd no-chilled IMO.

*definition of "better" varies and may be entirely psychological

 

[Aus_Rider_22]

argon's LFPA. First attempt. Never got to try the original LCPA with the chinook.

Amt Name Type # %/IBU
3.80 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 73.1 %
0.80 kg Munich I (Weyermann) (14.0 EBC) Grain 2 15.4 %
0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 5.8 %
0.30 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 5.8 %
5.00 g Chinook [11.40 %] - Boil 60.0 min Hop 6 8.3 IBUs
20.00 g Goldings, East Kent [4.60 %] - Boil 60.0 min Hop 5 13.4 IBUs
10.00 g Chinook [11.40 %] - Boil 15.0 min Hop 8 8.3 IBUs
10.00 g Cascade [4.60 %] - Boil 15.0 min Hop 7 3.3 IBUs
15.00 g Chinook [11.40 %] - Boil 5.0 min Hop 10 5.0 IBUs
15.00 g Cascade [4.60 %] - Boil 5.0 min Hop 9 2.0 IBUs
20.00 g Chinook [11.40 %] - Boil 0.0 min Hop 12 0.0 IBUs
20.00 g Cascade [4.60 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 13 -

Half way through the mash.

This is going to sound completely noobish, but how do you guys get your recipes in the nice formats to paste in here from BS2?

Cheers

 

[vykuza]

After an extremely poor and aborted brew day on Sunday, followed by 2 days in Canberra (I feel like I'm being punished for something!) I'm getting my mojo back with something simple;


Saphir Pils MkII
German Pilsner (Pils)


Type: All Grain
Date: 28/06/2011
Batch Size: 23.00 L
Brewer: Nick
Boil Size: 29.08 L Asst Brewer: Betty the Dog
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 100.00 %
50.00 gm Saphir [4.50 %] (60 min) Hops 23.9 IBU
20.00 gm Saphir [4.50 %] (30 min) Hops 7.4 IBU
20.00 gm Saphir [4.50 %] (10 min) Hops 3.5 IBU
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager



Beer Profile

Est Original Gravity: 1.049 SG
Estimated Alcohol by Vol: 4.94 %
Bitterness: 34.8 IBU
Est Color: 3.4 SRM

67C mash for 75 minutes.

Just added the bittering addition. It looks good, smells good and is boiling well.

 

[_HOME_BREW_WALLACE_]

Mashing Now:

4kg BB Ale
400g Weyerman Munich 1
350g Weyerman Carapils
250g BB Wheat]

25g Cascade @ 60mins
15g Cascade @ 30min
15g Nelson Sauvin @ 20min
10g Nelson Sauvin @10min
5g Nelson Sauvin @ Cube

US-05 @ 17deg

This Is my 2nd Batch, and quickly becoming a favourite.