What Are You Brewing III

[Malted]

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

Not just a house favourite but a crowd favourite too I'd be willing to guess. The recipe looks the goods.

 

[chunckious]

Not just a house favourite but a crowd favourite too I'd be willing to guess. The recipe looks the goods.

What style of sipper is that lads?

 

[_HOME_BREW_WALLACE_]

What style of sipper is that lads?

American ale of some sorts

 

[under]

I really like BB Ale.

 

[Fourstar]

Its Klsch time baby! :icon_chickcheers:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Klsch
Brewer: Braden
Style: Klsch
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 35.00 l
Boil Size: 46.05 l
Estimated OG: 1.064 SG
Estimated Color: 4.3 SRM
Estimated IBU: 31.3 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.50 kg Pilsner, Malt Craft Export (Joe White) ( Grain 3 81.0 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 Grain 5 9.5 %
1.5 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 Yeast 7 -
70.00 g Hallertauer [6.00 %] - First Wort 60.0 m Hop 6 31.3 IBUs
5.00 g Gypsum (Calcium Sulfate) (Mash 50.0 mins Water Agent 2 -
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 4 9.5 %


Mash Schedule: Single Infusion, Light Body

----------------------------
Name Description Step Temperat Step Time
Mash In Add 30.00 l of water at 70.0 C 64.4 C 75 min
Mash Out Add 13.00 l of water at 95.5 C 73.0 C 10 min


Notes:
------
boil to 35L batch size and top up with 10L of boiled water to cube 2x 20L
1.050 OG and 27IBU.

 

[_HOME_BREW_WALLACE_]

Getting Ready to mash in a Dr Smurtos Golden Ale........... and Tomorrow an AIPA

 

[Tony]

Roggen time


Roggenbier

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 12.25
Anticipated OG: 1.053 Plato: 12.98
Anticipated EBC: 30.3
Anticipated IBU: 17.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
32.7 4.00 kg. Weyermann Pilsner Germany 1.038 4
32.7 4.00 kg. Weyermann Wheat Dark Germany 1.037 18
32.7 4.00 kg. Weyermann Pale Rye Germany 1.036 5
2.0 0.25 kg. Weyermann Carafa Special II Germany 1.036 1100
0.0 0.00 kg. Rice Gulls Australia 1.000 Shitloads... 14 liters volume

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Pacific Hallertau Whole 5.60 11.4 40 min.
20.00 g. Tettnanger Tettnang Pellet 4.50 4.0 40 min.
20.00 g. Tettnanger Tettnang Pellet 4.50 1.7 10 min.


yeast: 3068





Havnt decided on a mash schedule yet........ mashing these things is scary enough, without thinking about it prior.

I ran the Rye through the mill 3 times to really smash it up and get it to give up its oily goodness

Oh god..... what have i done :unsure:

 

[fraser_john]

Vienna Lager

Recipe found here

 

[Tony]

Roggen time

I ran the Rye through the mill 3 times to really smash it up and get it to give up its oily goodness

Oh god..... what have i done :unsure:

Well as predicted....... not enough MT volume to hit mash temp with infusion water...... mash wont flow for longer than 20 seconds through the herms to heat it up

Had to pull a small 2 liter decoction and dump it back in to get mash conversion temp happening.

Now im pulling a 10 liter decoctionn to get me up to the second mash temp and really gum the mash up with break as well............ AHHHHHHHHHHHHHH IM MAD! :lol: :unsure:

 

[winkle]

Currently mashing the lastest version of TinTin Dubbel, with the nasty feeling that I didn't connect the manifold <_<

 

[notung]

I just racked my Belg-style saison to secondary and added homegrown hersbrucker hop tea. Used 100% pils malt and bittered to ~25ibu with saaz pellets. Beer is still at 1.021SG after 12 days in primary (the Dupont strain works nice and slow) but the hefe-like banana/clove and sweet orange notes I'm getting from it so far are amazing.

I know it's not the most seasonal thing to brew but I have a temp-controlled fridge.

 

[warra48]

Hey Tony,

How are you progressing? Still trying to sparge that Rye?

 

[Tony]

:lol: na mate its in the fermenter....... i had 4 lots of unexpected guests turn up today while i was making it..... i had to say.....look, im going to have to be a poor host, this beer is being a bitch!

Ended up with my full 54 liters at 1.055..... was aiming for 1.054 so im happy, and it tastes great.

light, but oily and slick brown mud that tastes and smells great is the best descriptor i have.

Blow off tube is in place!!!!!!

Time to stand back and let her go

 

[Jace89]

Just got my Blood Orange Hefe going now! My house is smelling great right now....gotta love in-door boils

 

[Malted]

Just got my Blood Orange Hefe going now! My house is smelling great right now....gotta love in-door boils

We may agree on that but our other halves may not.
My missus isn't fond of in-door boil overs! She likes to tell people about the time I caught her stove on fire... that's her version of the event which is not the reality. It doesn't stop her telling that story though.

How are you planning on getting the blood orange to carry a flavour in your brew?

 

[jyo]

Just about to crack this for tomorrow morning. I love holidays

American Pale Ale

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 11.243
Total Hops (g): 170.00
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 10.1 (EBC): 19.9
Bitterness (IBU): 35.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
9.100 kg BB Ale Malt (80.94%)
0.743 kg Vienna (6.61%)
0.650 kg Carapils (Dextrine) (5.78%)
0.500 kg Crystal 120 (4.45%)
0.250 kg Rice Hulls (2.22%)

Hop Bill
----------------
15.0 g Simcoe Pellet (11.5% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
15.0 g Cascade Pellet (4.4% Alpha) @ 30 Minutes (Boil) (0.3 g/L)
15.0 g Simcoe Pellet (11.5% Alpha) @ 30 Minutes (Boil) (0.3 g/L)
30.0 g Cascade Pellet (4.4% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
20.0 g Simcoe Pellet (11.5% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
30.0 g Cascade Pellet (4.4% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
30.0 g Centennial Pellet (9.7% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
15.0 g Simcoe Pellet (11.5% Alpha) @ 5 Minutes (Boil) (0.3 g/L)

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

Single step Infusion at 65C for 60 Minutes.
Fermented at 18C with Safale US-05

Notes
----------------
No Chill additions:
60 @ 40
30 @ 15
15 @5 minute
5 @whirl pool

Mash @ 65
7/17/2011 9:38:22 PM :

Recipe Generated with BrewMate

 

[Lord Raja Goomba I]

Kinda cheating because it'll be Saturday before I can do this, but:

The Roggen Amber Perle (American Amber Ale)

Original Gravity (OG): 1.053 (P): 13.1
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 12.8 (EBC): 25.2
Bitterness (IBU): 27.6 (Average)

90.91% Perle Malt Bairds
5.45% Caramunich I
3.64% Caramel Rye Malt

0.9 g/L Cascade (5% Alpha) @ 30 Minutes (Boil)
0.4 g/L Citra (11.5% Alpha) @ 10 Minutes (Boil)
0.9 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
0.4 g/L Nelson Sauvin (11.4% Alpha) @ 10 Minutes (Boil)
0.4 g/L Smaragd (8% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 66C for 90 Minutes. Boil for 60 Minutes

Fermented at 20C with Safale US-05

 

[jyo]

You love your Nelson don't ya mate!
I tried an awesome all Nelson ale yesterday at a mate's place. Really different hop.

 

[Lord Raja Goomba I]

You love your Nelson don't ya mate!
I tried an awesome all Nelson ale yesterday at a mate's place. Really different hop.

Yup - love Nelson. I don't overuse it in any particular brew, so it doesn't end up being too much. It usually takes a back step to something else, or combines with another hop for some good flavour. I've never used it by itself and only once as a dominant hop.

It's very different, but if you don't overdo it - it's fantastic. I actually tend to steer away from using it for bittering additions (anything above 30mins) - I use it mainly for flavour and late bitterness. Learned my lesson that I'd rather a dollar extra worth of smooth bittering from a low cohumulone % hop, than use something that can be harsh.

The other thing is that it offers a less sweet-fruit type of flavour - a bit like the fact that tomatoes are fruit, but not overly sweet, compared to say a strawberry. I use it as a "savoury fruit" to offset the real "sweet fruit" that some of the stonefruit/mango/passionfruit flavoured hops can produce.

This is pretty much a repeat of my last Amber Ale, just with a slight grain adjustment and slight hop adjustment to keep things interesting. Someone will criticise it for being too fruit-salady, but hell it's nice.

Goomba

 

[jyo]

It's definitely on my list now. I got the subtle wine and gooseberries. Very interesting, I couldn't keep my nose out of the glass.