What Are You Brewing III

[NickB]

Hopefully getting this one down in the morning. Using ground up un-popped popcorn as my maize component again (worked a treat last time I brewed it) and cereal mashing with 1kg of the dry grain:

Recipe: Cream Ale 3
Style: 6A-Light Hybrid Beer-Cream Ale

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Volume Transferred: 42.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.039 SG
Expected OG: 1.048 SG
Expected FG: 1.012 SG
Expected ABV: 4.8 %
Expected IBU (using Tinseth): 16.8
Expected Color: 5.7 EBC
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Galaxy 7.600 kg (79.2 %) In Mash/Steeped
US Flaked Corn/Maize 2.000 kg (20.8 %) In Mash/Steeped

Hops
US Warrior (15.8 % alpha) 10 g Loose Pellet Hops used 90 Min From End
US Willamette (4.9 % alpha) 25 g Loose Pellet Hops used 30 Min From End

Other Ingredients
Koppafloc 1 g used In Boil

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (64C/147F 90mins)
Step: Rest at 64 degC for 90 mins

Recipe Notes
Flaked corn is un-popped popcorn crushed in the blender, cereal mashed with 1kg dry grain.


Cheers!

 

[domix]

Second full batch AG


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 33.00 L
Estimated OG: 1.060 SG
Estimated Color: 12.8 EBC
Estimated IBU: 50.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Maris Otter (5.3 EBC) Grain 95.24 %
0.30 kg Caramalt (Joe White) (49.3 EBC) Grain 4.76 %
15.00 gm Simcoe [13.00 %] (60 min) Hops 20.9 IBU
25.00 gm Columbus (Tomahawk) [14.00 %] (Dry Hop 3 Hops -
20.00 gm Simcoe [13.00 %] (20 min) Hops 16.9 IBU
10.00 gm Columbus (Tomahawk) [14.00 %] (10 min) Hops 5.4 IBU
5.00 gm Simcoe [13.00 %] (10 min) Hops 2.5 IBU
15.00 gm Columbus (Tomahawk) [14.00 %] (5 min) Hops 4.5 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

looking a very nice golden colour.

 

[manticle]

Aiming for this on the weekend:

Pilsner
Type: All grain
Size: 22 liters
Color: 3 HCU (~3 SRM)
Bitterness: 41 IBU
OG: 1.045
FG: 1.010
Alcohol: 4.6% v/v (3.6% w/w)
Grain: 4.5kg Wey floor malted Pilsner
Mash: 70% efficiency
Temp: 40/55/63/67/72/78
Time: 20 /5 /15/40/10/10
Double decoction from 40 to 67, 67 to 78

Boil: 90 minutes SG 1.031 32 liters
Hops: 60g Saaz (3.75% AA, 60 min.), (20g FWH)

Notes: 4g Cacl2 each to mash and boil

Yeast: WY 2001 stepped up to 4 L

Fermentation: Ferment @ 10 degrees

 

[vykuza]

I was going to say the simple ones are often the best Manticle - but judging by that mash schedule, you'll be a busy lad! Enjoy!


I've been churning out bitters, milds and (french) saisons, plus a maibock that is just hitting its strides - so I've got more beer either finished or in the pipeline than I can get through at a reasonable pace. Solution: party this weekend at our house instead of brewing, then a run of lagers. In fact, I'm going to put down my Christmas day lager, and NYE lager in the next few weeks, give them a good long time to condition.


... maybe I will brew this weekend after all...

 

[manticle]

Yeah it looks pretty hectic but I regularly do most of those steps (55 - 78) with at least one decoction thrown in so provided my immersion element is up to the task, it should all be OK.

It will definitely smell more than OK.

 

[big78sam]

Brewed a Holgate nut brown ale clone based on the recipe in the CYBI podcast

Recipe was roughly

2.8 kg MO/JW trad blend
1.4 kg amber malt
450 g carapils
450 g quick oats (instead of the flaked oats per the recipe)
100g brown malt
55 g chocolate malt
80 g chopped lightly toasted macadamias

Horizon to around 20 IBUs
10g EKG at whirlpool

23 litres

In the cube but will use Wyeast 1084 repitched from an Irish red ale finishing off at the moment rather than the suggested US-05.

 

[donburke]

i brewed this last saturday, half fermented with wy1469 and the other half fermented with wy1882

took an hour to chill to pitching temperature, thanks to the cooler tap water in winter

Recipe Specifications
--------------------------
Batch Size: 85.00 L
Boil Size: 90.80 L
Estimated OG: 1.044 SG
Estimated Color: 20.1 EBC
Estimated IBU: 31.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 kg Pale Malt, Golden Promise (Thomas Fawcett)Grain 57.97 %
4.00 kg Pale Malt, Golden Promise (Bairds) (5.9 EBGrain 23.19 %
1.00 kg Maize, Flaked (Bairds) (2.5 EBC) Grain 5.80 %
0.50 kg Aromatic Malt (Simpsons) (60.0 EBC) Grain 2.90 %
0.50 kg Biscuit Malt (Dingemans) (38.0 EBC) Grain 2.90 %
0.50 kg Carared (Weyermann) (45.0 EBC) Grain 2.90 %
0.50 kg Crystal Medium (Thomas Fawcett) (150.0 EBCGrain 2.90 %
0.25 kg Caraaroma (Weyermann) (400.0 EBC) Grain 1.45 %
100.00 gm Goldings, East Kent [4.70 %] (90 min) (FiHops 16.2 IBU
100.00 gm Goldings, East Kent [4.70 %] (30 min) Hops 10.6 IBU
90.00 gm Styrian Goldings [3.40 %] (15 min) Hops 4.4 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
8.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
2 Pkgs West Yorkshire (Wyeast Labs #1469) Yeast-Ale
2 Pkgs Thames Valley Ale II (Wyeast Labs #1882) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 17.25 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 46.00 L of water at 74.4 C 67.0 C
10 min Mash Out Add 28.00 L of water at 92.9 C 76.0 C

 

[mje1980]

One day next week im brewing a double batch ( all for me! ) to replenish stocks lost in the great july infection haha

78.1% MO TF
4.7% Simpsons heritage
1.6% Spec b
15.6% Wey abbey

Super pride 60 min

EKG 30 min

EKG 5 min

1968.

1.036
27 IBU

 

[Lord Raja Goomba I]

Hopefully will find the time on the weekend to knock this baby out:

Die Goomba Roggenwei (Weizen/Weissbier)

Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 4.2 (EBC): 8.3
Bitterness (IBU): 13.0 (Average)

83.33% Wheat Malt
16.67% Rye Malt

0.2 g/L Stella (16.1% Alpha) @ 60 Minutes (Boil)
0.8 g/L Willamette (4.5% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 65C for 90 Minutes. Boil for 60 Minutes

Fermented at 20C with Safbrew WB-06

 

[donburke]

after favourable tastings of the new hop wai-iti, i'm putting some in this saturday's brew,

utilising the cool tap water temperature now for some chilled brews to retain hop character

40 litres to be fermented with US05, 20 with WLP029 and 20 with WY1882

Recipe: JAFFA ALE

Recipe Specifications
--------------------------
Batch Size: 85.00 L
Boil Size: 90.75 L
Estimated OG: 1.047 SG
Estimated Color: 18.4 EBC
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
14.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 77.78 %
1.00 kg Abbey Malt (Biscuit) (45.0 EBC) Grain 5.56 %
1.00 kg Crystal (Joe White) (141.8 EBC) Grain 5.56 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 5.56 %
1.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5.56 %
100.00 gm Saphir [4.70 %] (75 min) (First Wort Hop)Hops 15.5 IBU
150.00 gm Riwaka (D Saaz) [5.90 %] (20 min) Hops 15.3 IBU
150.00 gm Wai-iti [2.80 %] (5 min) Hops 2.4 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
15.00 gm Gypsum (Calcium Sulfate) Sparge (Mash 60.0Misc
1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale
1 Pkgs Thames Valley Ale II (Wyeast Labs #1882) Yeast-Ale
3 Pkgs SafAle American Ale (DCL Yeast #US05) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 18.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
75 min Mash In Add 50.00 L of water at 73.0 C 66.0 C
10 min Mash Out Add 28.00 L of water at 96.3 C 76.0 C

 

[Fourstar]

Finally giving the Briess Victory and Midnight Wheat a run! :beerbang:



BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Midnight Victory Amber ale
Brewer:
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 35.00 l
Boil Size: 46.05 l
Estimated OG: 1.078 SG
Estimated Color: 17.4 SRM
Estimated IBU: 44.1 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 3 82.1 %
1.00 kg Victory Malt (25.0 SRM) Grain 4 7.5 %
0.40 kg Caramalt (Joe White) (17.3 SRM) Grain 6 3.0 %
0.90 kg Crystal Malt - 60L (Thomas Fawcett) (60. Grain 5 6.7 %
0.10 kg Wheat, Roasted (425.0 SRM) Grain 7 0.7 %
30.00 g Columbus (Tomahawk) [14.00 %] - First Wo Hop 8 28.2 IBUs
50.00 g Amarillo [6.90 %] - Boil 15.0 min Hop 9 10.4 IBUs
40.00 g Amarillo [6.90 %] - Boil 0.0 min Hop 11 0.0 IBUs
30.00 g Centennial [6.00 %] - Boil 15.0 min Hop 10 5.4 IBUs
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
12.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -


Mash Schedule: Single Infusion, Medium Body

----------------------------
Name Description Step Temperat Step Time
Mash In Add 36.00 l of water at 72.2 C 66.0 C 60 min
Mash Out Add 25.00 l of water at 91.4 C 75.6 C 10 min


Notes:
------
Post Boil: Dilute with 10L bolied water to 1.060 @ 34 IBU~ for two 20L cubes.

 

[bullsneck]

Protein rest almost done on this one...


BOAB Witbier (Witbier)

Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 19.3 (Tinseth)

56% Weyermann FM Bohemien Pilsner
33% Torrified Wheat
11% Flaked Oats

1.5 g/L Saaz (3.7% Alpha) @ 60 Minutes (Boil)
1 g/L Saaz (3.7% Alpha) @ 20 Minutes (Boil)

0.2 g/L Calcium Chloride @ 0 Minutes (Mash)
0.7 g/L Chamomile @ 5 Minutes (Boil)
0.3 g/L Corriander Seed @ 5 Minutes (Boil)
1.9 g/L Orange Peel @ 5 Minutes (Boil)

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

Fermented at 18C with Wyeast 3944 - Belgian Witbier

Notes: Mash

52 for 20

63 for 40

72 for 20

78 out for 15

Zest 5 oranges

Grind the Corriander seeds well

Carbonate to 3.0 volumes

Recipe Generated with BrewMate

 

[Florian]

83.33% Wheat Malt
16.67% Rye Malt

Wow, you are game. Are you leaving any pilsner or ale malt out on purpose? That should be one tart beer. Curious how it turns out.

 

[Bribie G]

Brad, how did your Aus Lager BIAB turn out? NickB won a gong in the club comp with a BIAB IPA, we are gradually weaning you over to the dark side


We have candy.

Today I'm trialling a new hop Saphir
I'm going to re-brew my Pale Continental Lager on the offchance that I'll get into the lagers at the Nats in a couple of months, but first I'm doing a pilot with the hop to check out the flavour, meanwhile I'll get in some Wey Premium Pilsener .
I'm also trying out an interesting new adjunct I found at the Indian Supermarket, it's a pure maize flour and could well prove to be Polenta on Steroids :icon_cheers:

PILOT:

4000 BB Pils
1000 "Makki Flour"
300 Carapils

40 Saphir 60 mins
20 Saphir "post cube" hop boil for 10 mins

S-189

 

[mje1980]

One day next week im brewing a double batch ( all for me! ) to replenish stocks lost in the great july infection haha

78.1% MO TF
4.7% Simpsons heritage
1.6% Spec b
15.6% Wey abbey

Super pride 60 min

EKG 30 min

EKG 5 min

1968.

1.036
27 IBU

Finally doing this today. I normally just go equal amounts of calcium chloride and gypsum in the mash, but for this im going 75% gypsum, 25% chloride.

 

[Synthetase]

Two going down today.

A very tasty Helles

87.8% Pils
9.5% Munich
2.8% Melanoidin

Tettnanger to 16 IBUs

SG 1.049

And an approximation to London Pride:

"Pride of Claytonia"
88.9% Maris otter
3.6% Melanoidin
3.1% Medium crystal
2.2% Amber
2.2% Dark crystal

60 min EKG 13.5 IBU
60 min Challenger 7.5 IBU
30 min Northdown 4.7 IBU
30 min Challenger 5.7 IBU
15 min Northdown 4.6 IBU
10 min Challenger 3.7 IBU

Total 40 IBU

SG 1.049

 

[manticle]

Grain cracked for tomorrow's brew:

Biere de garde

Type: All grain
Size: 22 liters
Color: 9 HCU (~7 SRM)
Bitterness: 32 IBU
OG: 1.084
FG: 1.010
Alcohol: 9.5% v/v (7.5% w/w)
Grain: 6kg Wey Pilsner
500g Wey Vienna
500g Wey Munich
300g Briess victory
Mash: 70% efficiency 55/62/68/72/78 (5/10/40/10/10)
Boil: 90 minutes
SG 1.054, 34 liters
600g Dextrose (200 to boil, 400 after ferment)
Hops: 20g Saaz (5.5% AA, 60 min.)
20g Styrian Goldings (3.5% AA, 60 min.)
20g Saaz (5.5% AA, 20 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
10g Saaz (aroma)
10g Styrian Goldings (aroma)

WY biere de garde, 4 L starter

And hoping also to knock out:

Golden tett

Type: All grain
Size: 22 liters
Color: 6 HCU (~5 SRM)
Bitterness: 37 IBU
OG: 1.053
FG: 1.010
Alcohol: 5.6% v/v (4.4% w/w)
Grain: 4.5kg Wey Pilsner
500g JW wheat malt
100g Simpsons medium crystal
300g Briess victory
Mash: 70% efficiency, 63/67/72/78
Boil: 90 minutes
SG 1.034, 34 liters
Hops: 50g Tettnanger (4.5% AA, 60 min.)
20g Tettnanger (4.5% AA, 20 min.)
10g Tettnanger (aroma)

US05

CaCl2 and CaSO4 to mash and boil in both. Probably 1:3 ratio gypsum to chloride and maybe some citric acid due to the pale colour.

 

[mxd]

just mashed in

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 60 ltr Kolsh
Brewer: Matt
Asst Brewer:
Style: Kolsch
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 60.00 L
Boil Size: 69.35 L
Estimated OG: 1.048 SG
Estimated Color: 3.6 SRM
Estimated IBU: 23.9 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 kg Pilsner (IMC) (2.0 SRM) Grain 86.96 %
0.50 kg Carafoam (2.0 SRM) Grain 4.35 %
0.50 kg Munich I (Weyermann) (7.1 SRM) Grain 4.35 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 4.35 %
65.00 gm Saaz [5.50 %] (60 min) (First Wort Hop) Hops 16.0 IBU
40.00 gm Saaz [5.50 %] (40 min) Hops 7.9 IBU
3 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.50 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 30.01 L of water at 71.3 C 64.0 C

 

[Dazza88]

Father' Day Brewing

Leffe Blonde
Belgian Golden Strong Ale

Recipe Specs
----------------
Batch Size (L): 14.0
Total Grain (kg): 4.050
Total Hops (g): 40.00
Original Gravity (OG): 1.064 (P): 15.7
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 6.38 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 26.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg BB Ale (86.42%)
0.200 kg Munich II (4.94%)
0.100 kg Cane Sugar (2.47%)
0.100 kg Carared (2.47%)
0.075 kg Melanoidin (1.85%)
0.050 kg Carapils (Dextrine) (1.23%)
0.025 kg Caraaroma (0.62%)

Hop Bill
----------------
20.0 g Hallertau Pellet (5% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
20.0 g Saaz Pellet (4% Alpha) @ 25 Minutes (Boil) (1.4 g/L)

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

Single step Infusion at 65C for 90 Minutes.
Fermented at 21C with Wyeast 3787 - Trappist High Gravity


Recipe Generated with BrewMate (and based on Fly Blown Belgian)

 

[jyo]

I had planned a 60 plus IBU AIPA but decided to give my palette a rest from the hops. This should do the trick:

Blonde Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.800
Total Hops (g): 55.00
Original Gravity (OG): 1.045 (P): 11.2
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 4.9 (EBC): 9.7
Bitterness (IBU): 24.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pilsner (72.92%)
1.000 kg Wheat Malt (20.83%)
0.300 kg Biscuit (6.25%)

Hop Bill
----------------
35.0 g East Kent Golding Pellet (4.2% Alpha) @ 40 Minutes (Boil) (1.5 g/L)
20.0 g East Kent Golding Pellet (4.2% Alpha) @ 10 Minutes (Boil) (0.9 g/L)

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

Single step Infusion at 66C for 60 Minutes.
Fermented at 16C with Danstar Nottingham


Recipe Generated with BrewMate