What Are You Brewing III

[rotten]

After a long break due to reno's, this will be tomorrows effort

IPA - I'm back (English IPA)

Original Gravity (OG): 1.059 (P): 14.5
Final Gravity (FG): 1.015 (P): 3.8
Alcohol (ABV): 5.80 %
Colour (SRM): 7.4 (EBC): 14.6
Bitterness (IBU): 57.1 (Average)

80% Maris Otter Malt
20% Munich II

1 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
2.5 g/L Fuggles (5.7% Alpha) @ 20 Minutes (Boil)
2.5 g/L Fuggles (5.7% Alpha) @ 5 Minutes (Boil)


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

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[therook]

Done a Chiswick Bitter on Saturday.

Fermenting away nicely at the moment

Rook

 

[raven19]

Kolsch mashing atm, 100% Wey Pils.

Going for Hallertau/Spalt Hopping combo at this stage. 1048 OG , 25 ibu.

 

[DJR]

Kolsch mashing atm, 100% Wey Pils.

Going for Hallertau/Spalt Hopping combo at this stage. 1048 OG , 25 ibu.

Yum.... bring on summer

 

[raven19]

All cubes are filled at home now!

This morning made a Kolsch.

Style: Kolsch

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.88 L
Estimated OG: 1.048 SG
Estimated Color: 7.7 EBC
Estimated IBU: 25.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.48 kg Pilsner (Wey) (4.0 EBC) Grain 100.00 %
4.00 gm Hersbrucker (Hallertauer) [3.50 %] (90 miHops 1.8 IBU
2.00 gm Spalter (2010) [4.10 %] (90 min) (First WHops 1.1 IBU
20.00 gm Spalter (2010) [4.10 %] (60 min) Hops 9.1 IBU
35.00 gm Hersbrucker (Hallertauer) [3.50 %] (60 miHops 13.6 IBU
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
23.00 L Balhannah Rainwater Water
1 Pkgs 2565 Kolsch (Wyeast #2565) Yeast-Ale


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 5.48 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 16.44 L of water at 69.2 C 64.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C


...

This arvo made another APA:

Style: American Pale Ale

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.63 L
Estimated OG: 1.056 SG
Estimated Color: 14.9 EBC
Estimated IBU: 41.9 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt (5.9 EBC) Grain 86.96 %
0.50 kg Vienna (6.9 EBC) Grain 8.70 %
0.25 kg Carared (98.5 EBC) Grain 4.35 %
20.00 gm Magnum [15.60 %] (60 min) Hops 31.8 IBU
45.00 gm Amarillo [5.00 %] (10 min) Hops 8.3 IBU
3.00 gm Magnum [15.60 %] (10 min) Hops 1.7 IBU
45.00 gm Amarillo [5.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 5.75 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 17.25 L of water at 70.3 C 65.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C

 

[Florian]

Berliner Weisse Take two

1350 Wheat
1350 Premium Pils

35g Saphir mash hopped

5 step mash, pulled off some malt before mash in and without hops for a separate decoction. To be added to mash tun at mash in.

No boil

Pitch slurry from previous Berliner Weisse blend

 

[argon]

All cubes are filled at home now!

I love it when all the cubes are full... :icon_cheers: something really satisfying about that. I have all 4 fermenters going and only 1 cube full with 4 more empty. By the end of the week i plan to have all cubes full and and another 2 fermenters going.

 

[malt_shovel]

Done a Chiswick Bitter on Saturday.

Fermenting away nicely at the moment

Rook

Rook, any chance of you posting the recipe? Would be keen to know how it turns out also...

Cheers

 

[stillscottish]

Fighting off the mother of all colds and about to brew this (it's what a sickie's for )

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Weizenbock
Brewer: Campbell
Asst Brewer:
Style: Weizenbock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.90 L
Estimated OG: 1.068 SG
Estimated Color: 22.4 SRM
Estimated IBU: 22.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.20 kg Rice Gulls (0.0 SRM) Adjunct 3.13 %
2.00 kg Munich II (Weyermann) (8.5 SRM) Grain 31.25 %
2.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 31.25 %
1.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 15.63 %
1.00 kg Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 15.63 %
0.20 kg Carafa Special III (Weyermann) (470.0 SRM)Grain 3.13 %
5.00 gm Hallertauer, New Zealand [9.00 %] (60 minHops 5.1 IBU
10.00 gm Spalter [3.30 %] (40 min) Hops 3.3 IBU
15.00 gm Saphir [4.50 %] (40 min) Hops 6.7 IBU
15.00 gm Saphir [4.50 %] (20 min) Hops 4.6 IBU
5.00 gm Hallertauer, New Zealand [9.00 %] (20 minHops 3.1 IBU
0.87 gm Sodium Metabisulphite (Mash 80.0 min) Misc
5.28 gm Calcium Chloride (Mash 80.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Weizen Step Mash
Total Grain Weight: 6.40 kg
----------------------------
Weizen Step Mash
Step Time Name Description Step Temp
10 min Step 1 Add 8.50 L of water at 51.5 C 45.0 C
10 min step 2 Add 2.50 L of water at 98.7 C 55.0 C
60 min Step 3 Add 5.50 L of water at 82.5 C 63.0 C

 

[winkle]

Fighting off the mother of all colds and about to brew this (it's what a sickie's for )

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Weizenbock
Brewer: Campbell
Asst Brewer:
Style: Weizenbock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.90 L
Estimated OG: 1.068 SG
Estimated Color: 22.4 SRM
Estimated IBU: 22.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.20 kg Rice Gulls (0.0 SRM) Adjunct 3.13 %
2.00 kg Munich II (Weyermann) (8.5 SRM) Grain 31.25 %
2.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 31.25 %
1.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 15.63 %
1.00 kg Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 15.63 %
0.20 kg Carafa Special III (Weyermann) (470.0 SRM)Grain 3.13 %
5.00 gm Hallertauer, New Zealand [9.00 %] (60 minHops 5.1 IBU
10.00 gm Spalter [3.30 %] (40 min) Hops 3.3 IBU
15.00 gm Saphir [4.50 %] (40 min) Hops 6.7 IBU
15.00 gm Saphir [4.50 %] (20 min) Hops 4.6 IBU
5.00 gm Hallertauer, New Zealand [9.00 %] (20 minHops 3.1 IBU
0.87 gm Sodium Metabisulphite (Mash 80.0 min) Misc
5.28 gm Calcium Chloride (Mash 80.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Weizen Step Mash
Total Grain Weight: 6.40 kg
----------------------------
Weizen Step Mash
Step Time Name Description Step Temp
10 min Step 1 Add 8.50 L of water at 51.5 C 45.0 C
10 min step 2 Add 2.50 L of water at 98.7 C 55.0 C
60 min Step 3 Add 5.50 L of water at 82.5 C 63.0 C

Good to see you are brewing something under 6% finally. :icon_cheers:

I'd best drink some beer tonight to make room for some more batches (I'll move an Alt up the list to be ready for October).

 

[stillscottish]

Good to see you are brewing something under 6% finally. :icon_cheers:

I'd best drink some beer tonight to make room for some more batches (I'll move an Alt up the list to be ready for October).

What you talkin' bout!!
7.58% my good man :lol:

 

[vykuza]

Warm weather's a-comin and there's nothing more delicious in springtime than a refreshing spritzy Saison. So, I've dusted off my old vials of Wyeast 3711 and got a starter spinning for the following stupid messed up recipe.

I was having a bit of a free-form kind of day, and saison is one of those styles that I personally think you can tweak to whatever suits your fancy. So I did. I used a lot of the last bits of the bag in this recipe, so I've called it the Stubend Saison.

It was possibly one of the worst brew days on record for me, unfortunately. There must have been some crusted on gunk on my Birko urn element, so it bloody thing kept cutting out - about every 2-3 minutes, after which I would have to get down onmy hands and knees, reach under the urn, and press the reset button through a conveniently placed hole in the milk crate it was sitting on. It was about as safe and comfortable as it sounds. After doing that 10 times, I drained the still not yet boiling wort into a cube (and overflow into a pot) then scrubbed and cleaned the urn, boiled it for 10 minutes with some cirtric acid and hit the element with a scrubby brush to get the crud off it.

All the wort back in, boil going and it was time to relax a little, have a beer and price mongolian burners ;-) Consequently I came nowhere near hitting my targets, as there was a bunch of water added to hopefully bring the boiling point of the liquor down to stop it tripping the safety mechanism. That didn't work of course. Anyway, it's a strange recipe and a strange brew day, but hopefully it will be a tasty beer.



Stubend Saison (Saison)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 4.9 (EBC): 9.7
Bitterness (IBU): 23.7 (Average)

73.39% Wheat Malt
18.35% Munich I
8.26% Flaked Corn

1.5 g/L Saphire (4.7% Alpha) @ 60 Minutes (Boil)
0.9 g/L Saphire (4.7% Alpha) @ 10 Minutes (Boil)

0.2 g/L Chamomile @ 10 Minutes (Boil)
0.1 g/L Coriander Seed @ 10 Minutes (Boil)
0.3 g/L Orange Peel @ 10 Minutes (Boil)

Single step Infusion at 63C for 90 Minutes. Boil for 60 Minutes

Fermented at 20C with Wyeast 3711 - French Saison

Notes: Flaked corn is Polenta

Terrible brew day - urn kept cutting out bringing the wort to a boil. Added an unknown amount of water - OG is no 1.043.

Added Chamomile(4g), Coriander seed (2-3g) and orange peel (6g).

Loads of protein removed as the urn was dumped, washed and wort put back in for the boil.


Recipe Generated with BrewMate

 

[Lakey]

:icon_chickcheers: im brewing my first dr smurtos golden ale biab. Just mashed in all going well so far. This will be only my second all grain brew, my first was a pale ale it tastes so good that I am just tipping out all of my kit beers that are left over. :icon_cheers:

 

[felon]

Just finished a double cube batch of Bosuns Best Bitter from the data base. Hope it tastes good. I have never really got into UK beers.

 

[Lord Raja Goomba I]

After a tendinitis inspired layoff, this is now boiling (and where the pictures that went to the other post came from).

It's an alteration to my recipe in my sig, just to really ramp up the fun. I'm hoping that the Rye will add enough sweet and spice to balance this baby out nicely.

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

Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 9.7 (EBC): 19.1
Bitterness (IBU): 28.0 (Average)

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

0.4 g/L Citra (11.5% Alpha) @ 30 Minutes (Boil)
0.8 g/L Cascade (5% Alpha) @ 10 Minutes (Boil)
0.4 g/L Citra (11.5% Alpha) @ 10 Minutes (Boil)
0.8 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 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 17C with Safale US-05


Recipe Generated with BrewMate

Goomba

 

[Hatchy]

Just mashed in batch 7 of my stout with batch 6 on tap. I'm pretty sure something is about to go horribly wrong because this is my smoothest brewday ever so far. Last time I brewed at night I ended up boiling for 5 hours because I fell asleep on the couch so I'm not getting too excited just yet.

 

[argon]

Home alone with the Mrs and son no.2 still in hospital... thought i'd throw a brew on. Son no. 1 assisted.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Munich Helles II
Brewer: Argon
Asst Brewer:
Style: Munich Helles
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 49.99 l
Bottling Volume: 43.00 l
Estimated OG: 1.047 SG
Estimated Color: 4.1 SRM
Estimated IBU: 19.9 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.70 kg Pilsner Pale Malt (Barrett Burston) (1.7 Grain 1 90.1 %
0.50 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 2 5.8 %
0.15 kg Melanoidin Malt (Weyermann) (35.5 SRM) Grain 4 1.8 %
50.00 g Hallertau Mittelfrueh [5.30 %] - Boil 80 Hop 6 17.9 IBUs
1.00 tsp Koppafloc (Boil 10.0 mins) Fining 7 -
2.0 pkg SafLager German Lager (DCL/Fermentis #S- Yeast 8 -
0.20 kg Carapils Malt (Weyermann) (2.0 SRM) Grain 3 2.3 %
15.00 g Hallertau Mittelfrueh [5.30 %] - First W Hop 5 2.0 IBUs


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 8.55 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 21.38 l of water at 70.9 C 64.5 C 90 min


Notes:
------
estimated mash pH 5.33

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

 

[Newbee(r)]

This one on the boil now.

(American IPA)

Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 12.8 (EBC): 25.2
Bitterness (IBU): 94.4 (Average)

72% Maris Otter Malt
18% Pilsner
10% Crystal 80

1.3 g/L Columbus (14.2% Alpha) @ 60 Minutes (Boil)
0.2 g/L Galaxy (13.4% Alpha) @ 60 Minutes (Boil)
0.9 g/L Amarillo (8.6% Alpha) @ 30 Minutes (Boil)
1.1 g/L Amarillo (8.6% Alpha) @ 15 Minutes (Boil)
1.1 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.9 g/L Nelson Sauvin (11.5% Alpha) @ 5 Minutes (Boil)
1.3 g/L Amarillo (8.6% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 69C for 90 Minutes. Boil for 60 Minutes

Fermented at 20C with Safale US-05

 

[Lord Raja Goomba I]

<snip>

Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Bitterness (IBU): 94.4 (Average)

Holy crap on a cracker!

 

[Newbee(r)]

Holy crap on a cracker!

Not sure if that means good or bad!

Ruination sits on 100 IBUs.....

After tasting the first recipe Punk IPA, I have had a hankering for that whack of bitterness that smacks you in the face followed by the big fruity flavours of american hops.

edit - Just measured 0G - more efficient than planned - 1.060....