What Are You Brewing III

[white.grant]

First brewday of 2010 , so am making it a double to catch up.

Currently on the last 45 mins of the boil for my Aussie Sparkling Ale

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 30.49 L
Estimated OG: 1.055 SG
Estimated Color: 6.3 SRM
Estimated IBU: 41.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.90 kg Pale Malt Barrett Burston (3.0 SRM) Grain 87.50 %
0.50 kg Wheat Malt (2.0 SRM) Grain 8.93 %
0.20 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.57 %
33.00 gm Pride of Ringwood [10.00 %] (60 min) Hops 41.1 IBU
1.27 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Coopers Yeast [Starter 2000 ml] Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 5.60 kg
----------------------------

Next up is a Belgian Tripel for the NSW Easter Special case swap. Basically JZs recipe though I've subbed in some Biscuit and altered the hopping schedule a bit. Going to ferment this one with the Unibroue yeast.


Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.086 SG
Estimated Color: 5.1 SRM
Estimated IBU: 38.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.35 kg Bohemian Pilsener (2.0 SRM) Grain 84.89 %
0.13 kg Biscuit Malt (23.0 SRM) Grain 1.74 %
65.00 gm Tettnang [4.50 %] (60 min) Hops 36.5 IBU
14.00 gm Hallertauer [5.70 %] (10 min) Hops 2.0 IBU
1.00 kg Cane Sugar (0.0 SRM) Sugar 13.37 %


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 6.48 kg

cheers

grant

 

[schooey]

First of 2010 for me tomorrow too...

Doing a Mild for the next brew club meeting. With three weeks to go, should be just lurvely..


The Dark Child

3.00 kg Maris Otter
0.40 kg Pale Crystal
0.10 kg Pale Chocolate
20.0 gm EKG 60 min
10.0 gm Fuggles 60 min
15.0 gm Fuggles 10 min

Wyeast 1028 @ 18C

 

[Hutch]

Going to ferment this one with the Unibroue yeast.


Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.086 SG
Estimated Color: 5.1 SRM
Estimated IBU: 38.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.35 kg Bohemian Pilsener (2.0 SRM) Grain 84.89 %
0.13 kg Biscuit Malt (23.0 SRM) Grain 1.74 %
65.00 gm Tettnang [4.50 %] (60 min) Hops 36.5 IBU
14.00 gm Hallertauer [5.70 %] (10 min) Hops 2.0 IBU
1.00 kg Cane Sugar (0.0 SRM) Sugar 13.37 %

Nice looking Tripel. I'm planning to knock out one very similar, for a mate who's expecting tripletts... Poor bugger...

Just curious where you're sourcing the Unibroue yeast? Is it one of the WYeast/Whitelabs range?
Very unique yeast profile :icon_drool2:

Hutch.

 

[manticle]

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.086 SG
Estimated Color: 5.1 SRM
Estimated IBU: 38.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.35 kg Bohemian Pilsener (2.0 SRM) Grain 84.89 %
0.13 kg Biscuit Malt (23.0 SRM) Grain 1.74 %
65.00 gm Tettnang [4.50 %] (60 min) Hops 36.5 IBU
14.00 gm Hallertauer [5.70 %] (10 min) Hops 2.0 IBU
1.00 kg Cane Sugar (0.0 SRM) Sugar 13.37 %


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 6.48 kg

cheers

grant

Yet to make what I would consider a successful tripel. The last couple I reckon I've put too much sugar in (although no more than a kilo) and the alcohol is a bit prominent.

Can you tell me what yeast you're using and if this is a recipe you've made before?

Cheers

 

[Bribie G]

GrantW you stole my Aussie Ale recipe

Nah seriously.. I note you use 200g of crystal, I followed AndrewQlds recipe with 80g dark xtal and it turned out almost exactly Coopers colour. Are you going for the 'historical' version? Also something I experimented with and now do all the time is, whenever wheat is called for, I just add generic supermarket semolina (dry) to the mash. Works great in UK bitters as well but I have to stop the family pinching it to make pudding out of :lol: .

 

[white.grant]

Nice looking Tripel. I'm planning to knock out one very similar, for a mate who's expecting tripletts... Poor bugger...

Just curious where you're sourcing the Unibroue yeast? Is it one of the WYeast/Whitelabs range?
Very unique yeast profile

Hutch.

Triplets . Sounds like he'll need it. The Unibroue yeast was a special release last year from wyeast. I have some in the yeast library which I will be culturing up.

GrantW you stole my Aussie Ale recipe

Nah seriously.. I note you use 200g of crystal, I followed AndrewQlds recipe with 80g dark xtal and it turned out almost exactly Coopers colour. Are you going for the 'historical' version? Also something I experimented with and now do all the time is, whenever wheat is called for, I just add generic supermarket semolina (dry) to the mash. Works great in UK bitters as well but I have to stop the family pinching it to make pudding out of :lol: .

This I guess is the historical version - as recounted by Peter Symons - Its my house beer now and I am pretty happy with it. It comes out a little lighter in colour than CSA but is but is a bit more bitter and has a slightly higher ABV. I use a recultured coopers yeast and start it cool then let it rip. Gets a nice fruity ester which I feel complements the POR.

Just looking at the nice plump cube sitting on the garage floor now. Making me thirsty.

I've got to get some milds and bitters underway in the coming months, got a big sack of Maris Otter just dying to get mashed. How much semolina are you adding?

cheers

grant

 

[paulwolf350]

My first brew for 2010 too. As it was done on Australia Day, I did Chappos Aussie Lager. Should be a light quaffer, which is good coz I am on my last keg and need some keg fillers

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Chappos Aussie Lager
Brewer: Paul Speechley
Asst Brewer:
Style: Classic American Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 60.00 L
Boil Size: 76.97 L
Estimated OG: 1.053 SG
Estimated Color: 5.4 EBC
Estimated IBU: 31.9 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 78.19 %
2.50 kg Rice (2.0 EBC) Grain 20.58 %
35.00 gm Topaz [16.50 %] (60 min) Hops 31.9 IBU
10.00 gm Topaz [16.50 %] (0 min) Hops -
4 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 12.15 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 37.66 L of water at 70.9 C 65.6 C
10 min Mash Out Heat to 75.6 C over 2 min 75.6 C

Because my system is still pulled apart for expansion, I brewed this at Dougs, managed to hit all of my targets too and ended up spot on gravity into fermenter.
Cant wait to get onto my system with new mash tun and herms

Paul

 

[Bribie G]

...................... How much semolina are you adding?

cheers

grant

I've been using 250g in Aussie ales but accidentally put 500g in a Burton Pale Ale. I thought I was using Polenta (the Black and Gold IGA packs are virtually identical :lol: ) - it turned out fine and I'm thinking of upping my next Aussie to 500g as well.

 

[Jimmeh]

Hybrid English American Oatmeal Stout

Original Gravity (OG): 1.051
Colour (SRM): 46.9
Bitterness (IBU): 34.7

70% Bairds Maris Otter Malt
10% Flaked Oats (local & organic)
10% Bairds Chocolate Malt
5% Bairds Crystal (Medium)
5% Bairds Roasted Barley

0.5 g/l Magnum (15% Alpha) @ 90 Minutes
1 g/l Willamette (4.9% Alpha) @ 15 Minutes
1 g/l Cascade (7.8% Alpha) @ 5 Minutes

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

Fermented at 18*c with Wyeast 1056 - American Ale

Recipe Generated with BrewMate

 

[reviled]

Well, got the day off and cant think of anything better to do than brew Went to heat up the strike water and realised my flatmate broke my thermometer :angry: So off to the shop to get another one and then ill be brewing this...

Rye Dubbel Saison

1.95kg Global Pils
1.95kg Rye
1.95kg Wey Vienna
780g Kolsch
468g CaraBohemian
234g CaraAroma
78g Carafa Special III
780g Brown Sugar - Might do a reduction, still thinking about it

Sauvin for bittering with a touch of motueka at 15mins

Wyeast 3711 - Big cake, pitched warm, fermented warm.. Shooting for an OG of about 1080 and 40 IBU :chug:

 

[Flash_DG]

My second BIAB, will be brewing this on the week end.​

​

Dunkel Hefeweizen

3.5kg Wheat Malt​

1.5kg Munich II

1kg Pilsner malt​

200g Caramel Wheat Malt

150g Caraaroma​

150g Carafa II

​

30g of Saaz C for a little bitterness 12 IBU​

and Weihenstephan Weizen 3068

 

[Lachlan]

I have a double brewday planned for tomorrow, first up

Bavarian Weizen
50%Pils
50% Wheat
30g @ 60min Hallertauer Mit 12.2IBU
Wyeast 3068 Weihestiffarmya?

Second:
Vienna lager
65% Vienna
32% Munich Light
3% Carahell
20g @ 60 min Pearle
15g @ 20 min Hall Mitt
10g @ 10 min Hall Mitt
10g @ 5 min Hall Mitt
10g @ 0 min Hall Mitt
Wyeast 2633 Oktoberfest

 

[Lachlan]

I have a double brewday planned for tomorrow, first up

Bavarian Weizen
50%Pils
50% Wheat
30g @ 60min Hallertauer Mit 12.2IBU
Wyeast 3068 Weihestiffarmya?

Second:
Vienna lager
65% Vienna
32% Munich Light
3% Carahell
20g @ 60 min Pearle
15g @ 20 min Hall Mitt
10g @ 10 min Hall Mitt
10g @ 5 min Hall Mitt
10g @ 0 min Hall Mitt
Wyeast 2633 Oktoberfest

 

[Lachlan]

i Have a double brewday planned for tomorrow if all goes to plan.

First up:
Bavarian Weizen
50% Pils
50% Wheat
30g @ 60min Hall Mitt 12.2IBU
Wyeast 3068 Weihestiffarmya?

Second:
65% Vienna
16% Light Munich
16% Pils
3% Carahell
20g @ 60 min Pearle
15g @ 20 min Hall Mitt
10g @ 10min Hall Mitt
10g @ 5 min Hall Mitt
10g @ 0 min Hall Mitt
Wyeast 2633 Oktoberfest

 

[randyrob]

Summer Ale

Original Gravity (OG): 1.045
Colour (SRM): 3.7
Bitterness (IBU): 23.8

80% Pale Malt
20% Wheat Malt

0.7 g/l Hallertauer (6.3% Alpha) @ 60 Minutes (Boil)
1.2 g/l Hallertauer (6.3% Alpha) @ 10 Minutes (Boil)
1.2 g/l Hallertauer (6.3% Alpha) @ 2 Minutes (Boil)

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

Fermented at 20*c with Safale US-05

Recipe Generated with BrewMate

 

[rowanb]

Australia day was a blonde ale from 'brewing classic styles', today is a blonde ale from 'radical brewing', and tomorrow could be a summer ale from radical brewing.

 

[reviled]

Well, got the day off and cant think of anything better to do than brew Went to heat up the strike water and realised my flatmate broke my thermometer :angry: So off to the shop to get another one and then ill be brewing this...

Rye Dubbel Saison

1.95kg Global Pils
1.95kg Rye
1.95kg Wey Vienna
780g Kolsch
468g CaraBohemian
234g CaraAroma
78g Carafa Special III
780g Brown Sugar - Might do a reduction, still thinking about it

Sauvin for bittering with a touch of motueka at 15mins

Wyeast 3711 - Big cake, pitched warm, fermented warm.. Shooting for an OG of about 1080 and 40 IBU :chug:

Bugger, ended up getting 3 more litres than I wanted so as a result a lower OG of 1069 for 24 litres, still, this yeast has every chance of getting it down to 1008 or lower so its still got potential to break into the 8% mark. And im sure it will still be a nice beer

 

[under]

Kiwi Blonde -

88% JW Trad Ale
8% Carahell
4% Melanoidin
6g Gypsum

Motueka NZ (B-Saaz) FWH
Motueka NZ (B-Saaz)@ 15
Motueka NZ (B-Saaz) @ 5
22 IBU's

Mash 66
US-05 @18

Its a nice 4% lawnmower beer.

 

[C_west]

What better way to cap off 3 months without brewing, double brew day! Will brew the wit first then reuse the yeast on the dunkelweizen.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dont be a **** Wit
Brewer: Callum
Asst Brewer: Tanya
Style: Witbier
TYPE: All Grain
Taste: (35.0) Quick, simple and smaller batch of witbier. Drink this one quickly!

Recipe Specifications
--------------------------
Batch Size: 15.00 L
Boil Size: 19.46 L
Estimated OG: 1.046 SG
Estimated Color: 6.5 EBC
Estimated IBU: 12.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.30 kg Rice Hulls (0.0 EBC) Adjunct 8.45 %
2.00 kg Wheat, Flaked (3.2 EBC) Grain 56.34 %
1.25 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 35.21 %
20.00 gm Hallertauer [6.10 %] (20 min) Hops 12.5 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


And. . .


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dunkelweizen
Brewer: Callum
Asst Brewer: Cooper & Roxy
Style: Dunkelweizen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 26.27 L
Estimated OG: 1.048 SG
Estimated Color: 36.4 EBC
Estimated IBU: 14.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.60 kg Rice Hulls (0.0 EBC) Adjunct 12.00 %
3.00 kg Wheat Malt, Dark (17.7 EBC) Grain 60.00 %
1.00 kg Munich Malt (17.7 EBC) Grain 20.00 %
0.30 kg Caramunich Malt (110.3 EBC) Grain 6.00 %
0.10 kg Carafa II (811.6 EBC) Grain 2.00 %
20.00 gm Hallertauer [6.10 %] (45 min) Hops 14.1 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

 

[Tony]

First of 2010 for me tomorrow too...

Doing a Mild for the next brew club meeting. With three weeks to go, should be just lurvely..


The Dark Child

3.00 kg Maris Otter
0.40 kg Pale Crystal
0.10 kg Pale Chocolate
20.0 gm EKG 60 min
10.0 gm Fuggles 60 min
15.0 gm Fuggles 10 min

Wyeast 1028 @ 18C

looking forward to trying it mate.

I will have mine carbed and pouring tomorrow night

here is waht i did. I ran out of chocolate malt so i went for the carafa spec 1 and ran out so i broke out the black malt

tasted awsome going into the keg..... about 3.4%

Mild

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 8.38
Anticipated OG: 1.038 Plato: 9.46
Anticipated EBC: 33.9
Anticipated IBU: 18.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.5 7.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
9.5 0.80 kg. TF Crystal UK 1.034 100
3.6 0.30 kg. TF Brown Malt UK 1.033 160
1.2 0.10 kg. TF Chocolate Malt UK 1.033 900
1.2 0.10 kg. TF Black Malt UK 1.033 1300
1.0 0.08 kg. Weyermann Carafa Special I Germany 1.036 850

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Goldings - E.K. Pellet 4.80 16.3 60 min.
20.00 g. Goldings - E.K. Pellet 4.80 2.0 10 min.


Yeast
-----

WYeast 1469 @ 20 deg.