What Are You Brewing III

[randyrob]

Nothing worse than harsh buttering!

:icon_cheers:

Lol..few to many while posting last night.

 

[argon]

brewed on a whim last night... been telling myself for ages i need to get some lagers going. So decided to do another Landlord with 1469.... lazy bugger. This time only had the last bit of EKG at hand so no Fuggles or Styrian in this one.

Boiled the bejesus out of the first runnings into the kettle for about an hour in a lazy man's attempt at some kettle caramelisation... i'm sure it made feck all difference... but always nice to have the Rambo on full guts in the middle of the night.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Landlord 4
Brewer: Argon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 52.07 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 39.00 l
Estimated OG: 1.051 SG
Estimated Color: 9.4 SRM
Estimated IBU: 37.1 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 83.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.50 kg Ale Malt, Golden Promise (Thomas Fawcett Grain 3 96.6 %
0.30 kg Caraaroma (Weyermann) (178.0 SRM) Grain 4 3.4 %
60.00 g East Kent Goldings [4.70 %] - Boil 60.0 Hop 5 16.7 IBUs
60.00 g East Kent Goldings [4.70 %] - Boil 30.0 Hop 7 12.8 IBUs
55.00 g East Kent Goldings [4.70 %] - Boil 15.0 Hop 8 7.6 IBUs
1.00 tsp Koppafloc (Boil 10.0 mins) Fining 9 -
3.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 6 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.0 pkg West Yorkshire (Wyeast Labs #1469) [2000 Yeast 10 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8.80 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 23.00 l of water at 72.5 C 65.0 C 90 min

Sparge: Drain mash tun, Batch sparge with 2 steps (18.94l, 18.94l) of 90.0 C water
Notes:
------
estimated mash pH 5.36

Pitch 1.2L starter to batch 1
24hours double drop split and add second batch in



Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Lord Raja Goomba I]

... but always nice to have the Rambo on full guts in the middle of the night.

Bet that would have lit the whole neighbourhood up. Kinda like that street light that shines in my bedroom window. Less noisy than roadworks though.



Goomba

 

[AndrewQLD]

Another Historical brew on the weekend, 1928 Barclay Perkins IPA
The invert No. 3 darkened this beer more than I thought it would, looks great into the fermenter.

Recipe: Barclay Perkins - 1928 - IPA
Brewer: Andrew Clark
Style: English IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 32.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.046 SG
Estimated Color: 18.6 EBC
Estimated IBU: 40.9 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.300 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 57.3 %
0.710 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 2 17.7 %
0.532 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 3 13.2 %
0.475 kg Invert Sugar No.3 (130.0 EBC) Sugar 4 11.8 %
15.00 g Cluster [7.00 %] - Boil 90.0 min Hop 5 14.5IBU
25.00 g Fuggles [5.50 %] - Boil 60.0 min Hop 6 17.7IBU
16.00 g Fuggles [5.50 %] - Boil 30.0 min Hop 7 8.7 IBUs
6.00 g Goldings, East Kent [5.00 %] - Dry Hop 2 Hop 9 0.0 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099)


Mash Schedule: Underlet Mash
Total Grain Weight: 4.017 kg
----------------------------
Name Description Step Temperat Step Time
Strike Add 10.63 l of water at 67.2 C 60.0 C 1 min
Sacch Rest Heat to 67.0 C over 10 min 67.0 C 90 min

Sparge: Drain mash tun, Batch sparge with 1 steps (25.84l) of 78.0 C water
Notes:
------
Invert Sugar No.3 = 459g Golden syrup + 16g Blackstrap Molasses

 

[Shed101]

Will be interested in hearing how this comes out, Andrew. I'm sizing up the 1941 Whitbread IPA myself.

Another Historical brew on the weekend, 1928 Barclay Perkins IPA
The invert No. 3 darkened this beer more than I thought it would, looks great into the fermenter.

Recipe: Barclay Perkins - 1928 - IPA
Brewer: Andrew Clark
Style: English IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 32.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.046 SG
Estimated Color: 18.6 EBC
Estimated IBU: 40.9 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.300 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 57.3 %
0.710 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 2 17.7 %
0.532 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 3 13.2 %
0.475 kg Invert Sugar No.3 (130.0 EBC) Sugar 4 11.8 %
15.00 g Cluster [7.00 %] - Boil 90.0 min Hop 5 14.5IBU
25.00 g Fuggles [5.50 %] - Boil 60.0 min Hop 6 17.7IBU
16.00 g Fuggles [5.50 %] - Boil 30.0 min Hop 7 8.7 IBUs
6.00 g Goldings, East Kent [5.00 %] - Dry Hop 2 Hop 9 0.0 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099)


Mash Schedule: Underlet Mash
Total Grain Weight: 4.017 kg
----------------------------
Name Description Step Temperat Step Time
Strike Add 10.63 l of water at 67.2 C 60.0 C 1 min
Sacch Rest Heat to 67.0 C over 10 min 67.0 C 90 min

Sparge: Drain mash tun, Batch sparge with 1 steps (25.84l) of 78.0 C water
Notes:
------
Invert Sugar No.3 = 459g Golden syrup + 16g Blackstrap Molasses

 

[AndrewQLD]

Will be interested in hearing how this comes out, Andrew. I'm sizing up the 1941 Whitbread IPA myself.

Fancy swapping a bottle? It would be interesting to get a taste comparison between the Invert No.1 and No. 3.

 

[Shed101]

Fancy swapping a bottle? It would be interesting to get a taste comparison between the Invert No.1 and No. 3.

Definitely ... although I'm a long way behind you, haven't even worked out what all their different inverts are




(or bought the BIAB kit i'll be using :lol: )

 

[Gar]

Just about ready to bottle another APA, I've really gotta try something more adventurous next time, maybe a barley wine :chug: :icon_chickcheers: :icon_vomit:

Very basic one this time

25 L Batch

5.00 kg Ale Malt (Weyermann)
0.25 kg Caramalt (Barett Burston) - 20L
20.00 g Galaxy [13.40 %] - Boil 25.0 min
20.00 g Galaxy [13.40 %] - Boil 10.0 min
20.00 g Galaxy [13.40 %] - Boil 5.0 min
30.00 g Galaxy [13.40 %] - Flameout
2.0 pkg American Ale (Wyeast Labs #1056)

Mashed at 65' for 1 hour, batch sparged

Fermented 2 weeks at 17', all in primary, SG-1050 - FG-1010

I Had a nice little volcano going for the first few days :blink: kinda freaked me out (first time) but I think it's going to be ok. This brews the first one using a temperature probe directly into the beer!

 

[malt_shovel]

Got this Alpha Pale Ale attempt on at the moment.

I think the crystal is darker than I thought...

Silverback (American Pale Ale)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 11.0 (EBC): 21.6
Bitterness (IBU): 34.8 (Average)

85% Maris Otter Malt
11.7% Vienna
3.3% Home Made Heritage Crystal/Special B

0.9 g/L East Kent Golding (4.7% Alpha) @ 60 Minutes (Boil)
0.4 g/L Columbus (14.4% Alpha) @ 20 Minutes (Boil)
0.7 g/L Cascade (5.5% Alpha) @ 15 Minutes (Boil)
0.4 g/L Columbus (14.4% Alpha) @ 10 Minutes (Boil)
1.4 g/L Cascade (5.5% Alpha) @ 5 Minutes (Boil)
1.2 g/L Cascade (5.5% Alpha) @ Flameout (Aroma)

0.1 g/L Epsom Salt (MgSO4) @ 0 Minutes (Mash)
0.3 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.0 g/L Yeast Nutrient @ 10 Minutes (Boil)

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

Fermented at 20C with Wyeast 1098 - British Ale

Notes: 20gm CaSO4 & 4gm Mg(SO4)2

First runnings1.083 @ 40oC
2nd - 1.040 @ 50oC
Final - 1.010 @ 49oC

pre-boil gravity - 1.045

post boil gravity - 1.051



Recipe Generated with BrewMate

Smelt great bubbling away, so fingers crossed

 

[winkle]

With a bit of luck I'll get a Dark Mild (#3) out this arvo :icon_cheers: . With a hefe-weizen and a"Belgian IPA" over the weekend. I'll post up the recipes once I get home. (The hefe is to get sufficent yeast for a Gose + maybe a Weizenbock)

 

[Lord Raja Goomba I]

Frustratingly, I have majorly sore tendinitis in my hip joint (at the ripe old age of 31 - idiot!) that I'm blaming on my work chair and my younger brother's 20 year old Japanese Sports Car with uncomfortable seats that I sat in for 3 hours.

Frustrating, because I have an empty keg I've just purchased, grain in the mancave, and my niko hops have landed on my doorstep all 2 pounds of it (plus 90g Galaxy from CB and the usual Nelson Sauvin and leftovers) and I can't brew.

With enough pain relief, I hope to make the following - it's my Lord Nelson Citra AAA Mark II:

Lord Nelson Citra Cascading out of this Galaxy Ale (American Amber Ale)

Original Gravity (OG): 1.053 (P): 13.1
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 4.86 %
Colour (SRM): 10.3 (EBC): 20.3
Bitterness (IBU): 31.3 (Average)

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

0.4 g/L Citra (13.4% Alpha) @ 30 Minutes (Boil) (I'll have to check at home - I know the AA% is higher than my Craftbrewer batch, so I'll adjust for IBU accordingly)
0.9 g/L Cascade (4.5% Alpha) @ 10 Minutes (Boil)
0.4 g/L Citra (13.4% 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)


Single step Infusion at 70C for 60 Minutes. Boil for 60 Minutes

Fermented at 20C with Safale US-05

 

[winkle]

Mild done and dusted (realised it was a BABBs nite at mash-in )

Dark Mild #3
Mild
Type: All Grain
Batch Size (fermenter): 22.00 l
Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 26.81 l
Fermentation: Ale, Two Stage

Ingredients
Amt Name Type # %/IBU
2.70 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 77.6 %
0.40 kg Caramunich II (Weyermann) (124.1 EBC) Grain 2 11.5 %
0.25 kg Black Malt (Simpsons) (1083.5 EBC) Grain 3 7.2 %
15.00 g Target [11.00 %] - Boil 60.0 min Hop 5 19.6 IBUs
9.00 g Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 7 1.9 IBUs
0.13 kg Wheat, Torrified (3.3 EBC) Grain 4 3.7 %
0.28 tsp Kopperfloc (Boil 10.0 mins) Fining 6 -
1.16 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
1.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.035 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.3 % Actual Alcohol by Vol: 4.7 %
Bitterness: 21.5 IBUs Calories: 427.1 kcal/l
Est Color: 46.1 EBC
Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 3.48 kg

Went pretty well actually.

 

[winkle]

Right, first up today is a basic Hefeweizen as planned above.
Followed by a good old house beer.

UXB
Belgian Specialty Ale
Type: All Grain
Batch Size (fermenter): 21.00 l
Boil Time: 75 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 25.78 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 18.16 l Est Mash Efficiency 85.0 %
Fermentation: Ale, Two Stage
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
5.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 91.7 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 8.3 %
28.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 3 24.0 IBUs
28.00 g Brewer's Gold [8.00 %] - Boil 30.0 min Hop 4 17.4 IBUs
17.00 g Brewer's Gold [8.00 %] - Aroma Steep 5.0 min Hop 6 0.0 IBUs
17.00 g Hallertauer, New Zealand [8.50 %] - Aroma Steep 5.0 min Hop 7 0.0 IBUs
4.00 g Brewer's Gold [8.00 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
4.00 g Hallertauer, New Zealand [8.50 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs
0.26 tsp Kopperfloc (Boil 10.0 mins) Fining 5 -
1.11 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.064 SG Measured Original Gravity: 1.065 SG
Estimated Alcohol by Vol: 7 %
Bitterness: 41.4 IBUs Calories: 612.2 kcal/l
Est Color: 7.5 EBC
Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 6.00 kg
Sparge Water: 21.48 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C

Edit: hmmmm, bitterness seems a bit gay I'll up it to 50 IBUs

 

[bradsbrew]

Thought I'de put my HLT to use on a lazy Sunday, so I thought I might give this brew in a bag thingo a crack and see what all the fuss is about. Must say, so far, its a bit of a bludge. :icon_cheers:

BIAB Aussie Lager[/b]
Australian Premium Lager

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.700
Total Hops (g): 40.00
Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.010 (P): 2.6
Alcohol by Volume (ABV): 4.99 %
Colour (SRM): 5.0 (EBC): 9.8
Bitterness (IBU): 26.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
2.000 kg Pilsner (42.55%)
1.600 kg Munich I (34.04%)
0.600 kg Wheat Malt (12.77%)
0.500 kg Cane Sugar (10.64%)

Hop Bill
----------------
20.0 g Hallertau Tradition Pellet (5.7% Alpha) @ 90 Minutes (First Wort) (0.9 g/L)
20.0 g Tettnanger Pellet (4% Alpha) @ 60 Minutes (Boil) (0.9 g/L)

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

Single step Infusion at 66C for 90 Minutes.
Fermented at 18C with Saflager S-23


Recipe Generated with BrewMate


Cheers Brad

 

[raven19]

This is boiling right now, awaiting final hop addition.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 56 Bo Pils

Style: Bohemian Pilsner
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 32.00 L
Boil Size: 44.31 L
Estimated OG: 1.050 SG
Estimated Color: 10.4 EBC
Estimated IBU: 40.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.70 kg Pilsner (4.0 EBC) Grain 97.00 %
0.24 kg Melanoidin (70.0 EBC) Grain 3.00 %
127 gm Saaz Czech [3.60 %] (60 min) Hops 36.0 IBU
432 gm Saaz Czech [3.60 %] (10 min) Hops 4.4 IBU
0.50 items Whirlfloc (Boil 15.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 7.94 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 23.82 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

 

[Synthetase]

Just put down a modified version of Fourstar's red ale today. http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1124
Subbed a couple of things for what I had on hand. Smells nice, looking forward to it.

Fourstar Red Ale (modified)

A ProMash Recipe Report

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

Batch Size (L): 23 Wort Size (L): 23
Total Grain (kg): 4.93
Anticipated OG: 1.050 Plato: 12.48
Anticipated EBC: 32.2
Anticipated IBU: 25.8
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes
Mash: 65 degrees


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.3 4.11 kg. Pale Ale Malt (2-row) Australia 1.037 5
3.7 0.18 kg. Biscuit Malt Great Britain 1.035 69
3.7 0.18 kg. Munich Malt Australia 1.038 12
3.7 0.18 kg. Carared US 1.034 50
3.7 0.18 kg. Crystal 40L America 1.034 79
1.9 0.09 kg. Roasted Barley Great Britain 1.029 1133

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20 g. Northdown Pellet 6.90 15.9 60 min.
20 g. Goldings - E.K. Pellet 4.30 9.9 60 min.


Yeast
-----

Wyeast 1084 Irish Ale

 

[DJR]

Double decoction Bohemian Pils with Best Pilsen malt here plus some acid malt - 135g of czech Saaz total in a 23L batch + a 3L starter of Wyeast 2001 Urquell

Just overshot strike temp so I am waiting patiently for my strike water to get back to 60C

Should be pretty good, haven't decocted in ages

 

[DJR]

Strike temp hit, decocting first portion now - at sacch rest for 15m then i am going to boil it. Doing the decoctions in the kitchen, so house will smell good

-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: BohPils 2
Brewer: DJR
Asst Brewer: Matilda,Reuben
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.95 L
Estimated OG: 1.048 SG
Estimated Color: 5.7 EBC
Estimated IBU: 40.2 IBU
Brewhouse Efficiency: 82.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsen (Best) (3.2 EBC) Grain 90.9 %
0.20 kg Acidulated (Weyermann) (3.5 EBC) Grain 4.5 %
45.00 gm Saaz [5.50%] (40 min) Hops 23.8 IBU
45.00 gm Saaz [5.50%] (20 min) Hops 16.4 IBU
45.00 gm Saaz [5.50%] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Urquell Lager (Wyeast Labs #2001) [StarterYeast-Lager


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 4.40 kg
----------------------------
Name Description Step Temp Step Time
Protein Rest Add 12.00 L of water at 60.0 C 55.0 C 10 min
Saccharification Decoct 2.97 L of mash and boil it 63.9 C 20 min
Saccharification Decoct 2.54 L of mash and boil it 70.0 C 20 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min


Notes:
------

 

[raven19]

Double decoction Bohemian Pils with Best Pilsen malt here plus some acid malt - 135g of czech Saaz total in a 23L batch + a 3L starter of Wyeast 2001 Urquell

I know that feeling! 1st hop additon 130 gms, then 43 gms at 10mins on mine. Low alpha acids means lots more hops in the kettle!

 

[DJR]

stuck sparge! how i hate that

I think it is my mill gap being too low - mash is really cloudy. Must be the continental malts, never had much issue with fine crushes on Aus malt.

I think i am just going to have to put up with very slow sparging... bah

edit: stuck sparge fixed, looks like stainless braid wanted to float up and become the highest point rather than the tap/outlet... fixed. Saaz, mmmm