What Are You Brewing III

[Newbee(r)]

Saturday brewing plans - second time I have done this one - adding a little Nelson dry hopped this time - am really pleased with the first brew which had 10% more Pilsner, and no nelson dry hop additions. The lower amount of Marris puts it in the middle ground without dominating the flavour, and the pilsner keeps the colour nice and light to keep to the original inspiration.


Stone and Wood Pacific Inspired Ale (American Pale Ale)

Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 5.7 (EBC): 11.2
Bitterness (IBU): 43.0 (Average)

50% Pilsner
35% Maris Otter Malt
15% Munich II

0.7 g/L Galaxy (13.4% Alpha) @ 60 Minutes (Boil)
1.7 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
0.9 g/L Nelson Sauvin (11.5% Alpha) @ 5 Minutes (Boil)
0.9 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)
0.2 g/L Nelson Sauvin (11.5% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 68C for 90 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05

 

[raven19]

HLT on the timer overnight. Early mash in today.

First up Southern English Brown:

89% TF Ale
7% Heritage Crystal
3% Biscuit
1% Black
69 deg mash

EKG @ FWH to 17ibu's.
Wlp005 Yeast planned

 

[raven19]

Glorious day today for brewing with the sun out!

2nd brew today: English Bitter2

61% TF Ale
31% Munich
5% Heritage Crystal
2% Caraaroma
1% Carafac Spec 2

68 deg mash

Styrian at 60min for 24ibu
Styrian & EKG at 0.5g/l at 20min

OG 1046, 1013 FG

1469 Yeast on the stirplate too.

 

[manticle]

Some kind of flanders golden on Sunday. Still figuring out the exact recipe but something like 6-8 kg Weyerman floor malted pilsner, 250 - 300g Victory and some saaz and styrians to about 30-35 IBU. Wyeast flanders Golden, step mash 55/62/68/72/78 (5/10/40/10/10). Maybe a decoction taken from the 62 and added back for mash out.

Not sure of the intended volume yet which is the reason for the 6-8kg range. Single batch around 20 L or 1 1/2 batch to about 35L. Have to check which cubes will be available as I'm bottling some tomorrow. 35 Litres is making sense to me the more I think about it though.

Ended up going for 30 L split between 2 cubes.

Equal amounts of saaz and styrians to hit 38 IBU. 60 minute, 20 minute and 0 minute additions (no chill, 0 minute additions added at whirlpool).

Last minute decision to push out another 20 L batch which is about to be whirlpooled. Variation on my Challenger Bitter - 6kg marris otter, 250 briess victory, 150 each of simpsons light, medium and dark crystal.

45g Challenger (6.5 %) @ 60, 20g@ 10, 1026 Bristish cask ale yeast.

 

[mje1980]

Im doing the impossible. While my wife is at work, and im feeding, bathing and putting our 3 kids to bed, im brewing a koelsh.

91.2% BB ale
8.8% JW wheat.

25g galena 60 min

1.044
20 IBU

WY 2565 koelsh.

Hope it goes well. I usually wait and brew when they're asleep, but end up staying up til 11 or so. Now i should be in bed by 9!

 

[winkle]

As usual things take longer that I'd like, but got this down today (thank you Ekka).

UXB
20 litre batch

5.5 kg BB Ale Malt
0.5 kg BB Wheat Malt
28 g Hallertauer, New Zealand (Pellets, 6.0 AA%, 60 mins)
28 g Brewer's Gold (Pellets, 6.0 AA%, 30 mins)
16 g Hallertauer, New Zealand (Pellets, 6.0 AA%, 15 mins)
16 g Brewer's Gold (Pellets, 6.0 AA%, 15 mins)
5 g Hallertauer, New Zealand (Pellets, 6.0 AA%, 0 mins)
5 g Brewer's Gold (Pellets, 6.0 AA%, 0 mins)
Wyeast Labs 3522 - Belgian Ardennes

Edit: now need gas so I can get on top of a Alt and BdG on the weekend B)

 

[Florian]

Just about to drain the tun on a triple decoction Bo Pils done with some supersoft water;


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bohemian Pilsner (Decoction)
Brewer: Argon
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 53.11 l
Bottling Volume: 43.00 l
Estimated OG: 1.048 SG
Estimated Color: 3.1 SRM
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.80 kg Pilsner (Bohemian) - Floor Malted) Malt Grain 3 100.0 %
55.00 g Czech Saaz [5.50 %] - Boil 80.0 min Hop 5 18.9 IBUs
60.00 g Czech Saaz [5.50 %] - Boil 25.0 min Hop 6 13.6 IBUs
60.00 g Czech Saaz [5.50 %] - First Wort 10.0 mi Hop 4 7.8 IBUs
1.00 tsp Koppafloc (Boil 10.0 mins) Fining 7 -
1.00 tsp Yeast Nutrient (Primary 0.0 days) Other 9 -
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
38.00 l RO Water Water 1 -
1.0 pkg Urquell Lager (Wyeast Labs #2001) [3000. Yeast 8 -


Mash Schedule: Multi Rest Mash - Double Decoction
Total Grain Weight: 8.80 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 22.61 l of water at 57.2 C 52.0 C 20 min
-amylase Rest Decoct 6.67 l of mash and boil it 63.0 C 30 min
a-amylase Rest Decoct 7.08 l of mash and boil it 72.0 C 30 min
Mashout Decoct 6.23 l of mash and boil it 78.0 C 10 min


Notes:
------
estimated mash pH 5.31
0 min addition small re-boil

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

I'm a bit late here.

Similar mash schedule as I usually do. But have you noticed that you calculated the FWH addition at 10 minutes? That might turn out more bitter than expected.

 

[Newbee(r)]

Recipe for Saturday morning brew. Haven't tried the Amarillo with D-Saaz before, but think the flavour profile should be ok?

American IPA

Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 66.9 (Average)
Volume 23L

80% Maris Otter Malt
10% Crystal 60
10% Pilsner

0.9 g/L Columbus (14.2% Alpha) @ 60 Minutes (Boil)
1.3 g/L Amarillo (8.6% Alpha) @ 20 Minutes (Boil)
1.3 g/L Amarillo (8.6% Alpha) @ 15 Minutes (Boil)
1.3 g/L D Saaz (5.4% Alpha) @ 10 Minutes (Boil)
0.9 g/L D Saaz (5.4% Alpha) @ 5 Minutes (Boil)
0.9 g/L Nelson Sauvin (11.5% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 68C for 90 Minutes. Boil for 60 Minutes

Fermented at 20C with Wyeast 1056 - American Ale

 

[vykuza]

Put a quick bitter to bed today.

1.042, 35IBUs

89% Maris Otter
10% Chinese rock sugar
1% JWM dark crystal

66deg mash

EKG at 60, 20 and cube hopped - and resurrecting a vial of Proculture Wood Ale to ferment it!

 

[winkle]

Finally getting around to brewing my Biere de Gard today and (hopefully) an Alt tomorrow morning.

Altered Daze
Dsseldorf Altbier
Type: All Grain Date
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l
Boil Time: 75 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.85 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 83.9 %
Fermentation: Ale, Two Stage

Ingredients
Amt Name Type # %/IBU
2.25 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 2 44.6 %
2.45 kg Munich II (Weyermann) (16.7 EBC) Grain 1 48.5 %
0.25 kg Caramalt (Joe White) (49.3 EBC) Grain 3 5.0 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4 2.0 %
50.00 g Spalter [4.50 %] - Boil 60.0 min Hop 5 22.9 IBUs
10.00 g Galaxy [14.00 %] - Boil 60.0 min Hop 6 14.3 IBUs
30.00 g Spalter [4.50 %] - Aroma Steep 15.0 min Hop 8 0.0 IBUs
0.28 tsp Kopperfloc (Boil 10.0 mins) Fining 7 -
1.16 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97) [23.66 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 37.2 IBUs Calories: 427.1 kcal/l
Est Color: 24.8 EBC

Still thinking of changing the yeast.

 

[Florian]

The wife's out for the morning, means I can occupy the stove for a few decoctions.

Brewing the 3rd tweak of my Bohemian Pils, all Floor Malted Bo Pils, 5 step mash with triple decoction and, trying for the first time, a shed load of 2011 Southern Saaz flowers. Ferment with 2001 at 10 as usual.

Am planning on taking a 5L keg of this to a wedding in Germany beginning of October.

 

[jyo]

It's hefe time! After looking at a few recipes I'm interested to see how the caramunich 1 goes in one of these. I just checked and I only have about 1 handful of rice gulls left...wish me luck!

Fat Cow Heffer
Weizen/Weissbier

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 10.320
Total Hops (g): 85.00
Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 5.3 (EBC): 10.4
Bitterness (IBU): 13.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
5.400 kg Wheat Malt (52.33%)
4.600 kg Pilsner (44.57%)
0.320 kg Caramunich I (3.1%)

Hop Bill
----------------
20.0 g Hallertau Mittlefrueh Pellet (5.5% Alpha) @ 40 Minutes (Boil) (0.4 g/L)
65.0 g Tettnanger Pellet (3% Alpha) @ 10 Minutes (Boil) (1.4 g/L)

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

Single step Infusion at 66C for 90 Minutes.
Fermented at 18C with Wyeast 3068 - Weihenstephan Weizen


Recipe Generated with BrewMate

 

[Synthetase]

Mmmm another tasty smelling Golden Ale by orders from the good doctor just mashed in

 

[Nick JD]

Belgian 15L

3.0kg Wey Pils
0.5kg Sucrose
0.3kg Wheat Cornflour
0.2kg BB Caramalt
0.1kg Caramunich 3

8g Galena 60 min
8g EKG 15 min

1214 @ 18C

15 min rest at 53C, 60 min rest at 65C, 15 min decoct for mashout.

 

[Pennywise]

Bitter

4.5kg Simpsons MO
200g Pale Crystal
300g Dark Crystal
EKG all through
1469 B)

 

[winkle]

Biere de Garde brewing went well, hit all the targets.
Hopefully the alt will go as well, just bringing the HLT up to temp :icon_cheers: .
(I have to get this brewed today so I can pull down the rig for an upgrade, and with a bit of luck I'll have enough time for a quick visit to Archive with an extended mash.)

 

[manticle]

Altered Daze
Dsseldorf Altbier
......................
Still thinking of changing the yeast.

Wy 1007

 

[Tony]

Oktoberfest.......... No Chilling and using up some SAAZ i have sitting around in the fridge.

This is the base recipe i have settled on now, only i usually use saphire or hallertau. Makes a great beer!



Oktoberfest

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 5.95
Anticipated OG: 1.054 Plato: 13.28
Anticipated EBC: 15.3
Anticipated IBU: 24.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
50.4 3.00 kg. Weyermann Pilsner Germany 1.038 4
37.0 2.20 kg. Weyermann Vienna Germany 1.038 7
10.1 0.60 kg. Weyermann Munich II Germany 1.038 26
2.5 0.15 kg. Weyermann Carabohemien Germany 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Czech Saaz Pellet 4.50 23.2 40 min.
10.00 g. Czech Saaz Pellet 4.00 1.4 10 min.


Yeast
-----

Wyeast 2308 munich lager

 

[yardy]

enjoying a sleeping giant IPA after putting down a smallish UKPA @ 1.030

Goldfugg Ale

90% Marris Otter
5% Simpsons Naked Oats
5% Pale Crystal

Styrian Goldings @ 60 to 25 IBU

20 grams each of Goldings & Fuggles @ flame out

1084 Irish Ale (no starter)

my smallest beer to date, looking forward to seeing how it turns out.

Yard

 

[Pennywise]

Ended up with 25l instead I'd 22l, and there was more in the kettle. Oh dear I think the 1469 is going to male a wee mess