What Are You Brewing III

[Pennywise]

Just thrown this in the fermenter for a 22L batch

mashed at 67c

4.25kg simpsons mo
500g flaked barley
250g brown malt
250g pale choc malt
250g roast barley
magnaum to 41 ibu @ 60 mins

fermenting with wyeast 1098 @ 19c

OG was supposed to be 1.049 but I hit 1.046

 

[kenlock]

Decided I wasn't going out, so might as well do brew No.2 while watching the footy and le tour.

Attempt at a Hoppy Hefe, with a little more bitterness which I think the original needed. Didn't have any crystal 10L so went with the caramalt, so will be a little darker.

Recipe: Hoppy Hefe
Brewer: Ken
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.84 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.055 SG
Estimated Color: 4.5 SRM
Estimated IBU: 33.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.07 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 58.8 %
2.11 kg Wheat Malt (1.3 SRM) Grain 2 40.4 %
0.04 kg Caramalt (15.2 SRM) Grain 3 0.7 %
18.00 g B Saaz [8.00 %] - Boil 60.0 min Hop 4 19.2 IBUs
12.00 g Citra [12.00 %] - Boil 30.0 min Hop 5 14.7 IBUs
45.00 g B Saaz [8.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
45.00 g Citra [12.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg American Wheat (Wyeast #1010) Yeast 8 -
25.00 g B Saaz [8.00 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs
25.00 g Citra [12.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.23 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.63 l of water at 72.8 C 65.0 C 90 min
Mash Out Add 8.72 l of water at 99.5 C 77.0 C 10 min

Sparge: Fly sparge with 12.72 l water at 77.0 C

Drinking a Mad Brewers Hoppy Hefe as I brew.
:icon_chickcheers:

Edit: Will ferment at 14C

 

[manticle]

Bo Pils

Type: All grain Size: 22 liters
Color: 3 HCU (~3 SRM)
Bitterness: 39 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 5kg German Pilsner
Mash: 70% efficiency
TEMP: 35/53/62/73/78
TIME: 40/05/45/20/10

Mash in with 45 degree water @ 1.85L: 1 kg, pull decoction, use to raise to 53, pull second decoction, step to 62, use second decoction to raise to 73, pull thin decoction, use to raise to 78.

Boil: 120 minutes
SG 1.035
32 liters
Hops: 35g Saaz (3.5% AA, FWH)
35g Saaz (3.5% AA, 80 min.)
15g Saaz (3.5% AA, 25 min.)

Fermented with WY urquell yeast
Mash pH adjusted with cal chloride and and phosphoric acid.

Fermented at 4 degrees and allowed to slowly rise to 9. Diacetyl rest at 20 (despite it supposedly being a signature trait in Urquell)

Subbed 1 kg of pils for munich I so no longer SMASH. No mash adjustment - just added 5 g cal chloride to the boil. Temp rests slightly different - 62 for 15 then 68 for 45. Decoctions wherever they fit (still two thick and one thin). Saaz actually 3.2 % so a touch more added in.

Also took 8 L of total runnings for FWH addition (scared of boiling hops for too long and 120 mins seems to be the recommended limit) and brought to the boil, then turned off heat. 80 min will become 60 and fwh wort will be added back in at that point.

Yeast is actually WY budvar.

 

[brettprevans]

hlt went on 40min ago. should be mashing in shortly.

Smokn fat Scotch Ale
42L
13kg Trad Ale
1kg Dark Crystal
700g Munich 1 (light)
210g Choc
360g Special B
420g Best Smoked
mash at 68C for 60min
50g Nugget (12%AA)@ 60


US05 (cal common would also be good)

Will run a 23L Gyle @ 65C (which im calling US Bong Water off the back of this and do a hopburst of
Glacier 50g
chinook 60g
Saaz 90g
Cluster 100g flowers
50g @ FWH
50g @ 30
50g @ 15
50g @ 5
50g @ 0

Fkn cracker!!! 3 weeks in the keg. Toffee, etc good caramelised scotch ale plus a little smoke. Gorgeous drink to either pound back or sit and sip. Heaps of flavour for a cheats scotch. Haven't fermented bong water yet.

u.could prob cut back on crystal to reduce toffee-ness. If u don't like that flavour. I must admit that it is pretty dominating.

 

[Malted]

Fkn cracker!!! 3 weeks in the keg. Toffee, etc good caramelised scotch ale plus a little smoke. Gorgeous drink to either pound back or sit and sip. Heaps of flavour for a cheats scotch. Haven't fermented bong water yet.

u.could prob cut back on crystal to reduce toffee-ness. If u don't like that flavour. I must admit that it is pretty dominating.

I find it very interesting when folks report back on what they thought about the brew. Cheers!

 

[manticle]

All mine are amazing (except for the **** ones).

 

[Malted]

All mine are amazing (except for the **** ones).

Yeah interesting...

 

[brettprevans]

All mine are amazing (except for the **** ones).

Same as me mate. Must be because we r both Melbourne brewers club. Lol

 

[sponge]

All packed up after a little APA


DrSmurto's rye grain bill.

Cube hopped 60/20/20% amarillo/ns/galaxy

35ibus
1.052


Sponge

 

[notung]

Emptied 11L of 'Orfy's Hopgoblin clone' onto a Wyeast 1469 yeast cake after racking the 2.8% abv mild ale off it.

Type: All Grain
Date: 5/07/2012
Batch Size: 13.23 L
Brewer: notung
Boil Size: 17.23 L Asst Brewer:
Boil Time: 60 min Equipment: Cam's BIAB system
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes:

2.76 kg Maris Otter (Crisp) (4.0 SRM) Grain 88.07 %
0.14 kg Carapils/foam (Weyermann) (2.0 SRM) Grain 4.59 %
0.14 kg Crystal (Joe White) (72.0 SRM) Grain 4.59 %
0.09 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 2.75 %
7.00 gm Fuggles (2011) [5.00 %] (60 min) (First Wort Hop) Hops 7.2 IBU
7.00 gm Styrian Goldings (2011) [5.20 %] (60 min) (First Wort Hop) Hops 7.5 IBU
7.00 gm Styrian Goldings (2011) [5.20 %] (30 min) Hops 5.2 IBU
7.00 gm Fuggles (2011) [5.00 %] (30 min) Hops 5.0 IBU
9.00 gm Styrian Goldings (2011) [5.20 %] (0 min) Hops -
9.00 gm Fuggles (2011) [5.00 %] (0 min) Hops -
1 Pkgs West Yorkshire (Wyeast Labs #1469) [Cultured] Yeast-Ale

Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.35 % Actual Alcohol by Vol: 7.70 %
Bitterness: 24.9 IBU Calories: 596 cal/l
Est Color: 16.9 SRM Color: Color

Created the wort on a double brew day, hence made a bunch of silly mistakes (skipped mash out, boiled for 90mins rather than 60). Resulting wort is slightly higher OG than anticipated!

 

[Hubert]

Cubed up my BIAB version of Orfy's Mild Mannered Ale yesterday.

Recipe: Mild Mannered Ale
Mild TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.50 L
Estimated OG: 1.037 SG
Estimated Color: 21.0 SRM
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredientsadjusted)
------------
3.75 kg Pale Malt, Maris Otter
0.95 kg Crystal Malt - 60L
0.15 kg Chocolate Malt
30.00 gm Fuggles [5.1%] (45 min) Hops
30.00 gm Fuggles [5.1%] (15 min) Hops

Was planning on using 1318 yeast, but realised I have ran out. Would 1469 be a suitable substitute?
Ended up hitting 78% efficiency. Mashed at 68deg C for 60min, then mash out to 78 over 10min. Dumped the bag in another bucket and sparged with 6lt 80deg water. Returned to pot for 32lt pre-boil. OG into the cube ended up being a little high, 1.043, will adjust into the fermenter.
Looking forward to tasting is a couple of weeks.

 

[Danwood]

Thanks to kenlock for the posting advice !

Not your traditional hop selection for this one, I know.

Coconut taste is quite obvious going into the fermenter, most should be scrubbed out though.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Coconut Oatmeal Stout
Brewer: Dan & Richard
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 34.50 l
Post Boil Volume: 27.23 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.60 l
Estimated OG: 1.058 SG
Estimated Color: 35.1 SRM
Estimated IBU: 36.5 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 68.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.25 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 59.0 %
0.75 kg Munich, Light (Joe White) (13.0 SRM) Grain 3 10.4 %
0.75 kg Wheat Malt, Malt Craft (Joe White) (1.8 Grain 4 10.4 %
0.40 kg Oats, Flaked (1.0 SRM) Grain 6 5.6 %
0.50 kg Crystal (Joe White) (65.0 SRM) Grain 5 6.9 %
0.25 kg Roasted Malt (Joe White) (609.0 SRM) Grain 8 3.5 %
0.30 kg Chocolate Malt (350.0 SRM) Grain 7 4.2 %
55.00 g Hallertauer Mittelfrueh [6.50 %] - Boil Hop 9 36.5 IBUs
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
0.40 kg Toasted Coconut (Boil 0.0 mins) Flavor 10 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 7.20 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 38.90 l of water at 70.4 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:

 

[tricache]

About to throw together my first IPA

Thomas Coopers IPA (India Pale Ale) (1.7kg)

Thomas Coopers Amber Malt Extract (1.5kg)

I also wanted to add some hops for flavour and aroma, any tips, recommendations or advise on that one?

 

[hsb]

East Kent Goldings are the aroma hop of choice in UK style IPAs.

But if it's a US style, then Williamette are the US version of Fuggles, and then there are all the 'new world' US styles like Cascade etc...

EKG for sure if it's just an IPA, maybe a little bit of Challenger too is a winner.

 

[Byran]

I just brewed an english brown with Burton ale yeast, tasted so nice I decided to do another one with a bit more caramel flavour,.
It is fermenting now but on the weekend I tasted an American brown with a nice hoppy touch so today I plunged a handfull of galaxy and poured it into the fermenter, my english brown is now an american style english brown!

I hope it tastes ok ...........

 

[tricache]

East Kent Goldings are the aroma hop of choice in UK style IPAs.

But if it's a US style, then Williamette are the US version of Fuggles, and then there are all the 'new world' US styles like Cascade etc...

EKG for sure if it's just an IPA, maybe a little bit of Challenger too is a winner.

Awesome I might grab some EKG from my LHBS :icon_cheers: Thanks!

 

[bradsbrew]

Gunna set the brewery up for a brew tommorrow night. I think an AIPA is in order!

18-07-12 The Sky PA is Falling
American IPA

Recipe Specs
----------------
Batch Size (L): 63.0
Total Grain (kg): 14.900
Total Hops (g): 270.00
Original Gravity (OG): 1.061 (P): 15.0
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 5.99 %
Colour (SRM): 11.6 (EBC): 22.8
Bitterness (IBU): 56.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 82
Boil Time (Minutes): 90

Grain Bill
----------------
12.500 kg Pale Ale Malt (83.89%)
0.800 kg Munich I (5.37%)
0.800 kg Wheat Malt (5.37%)
0.500 kg Crystal 90 (3.36%)
0.300 kg Chocolate, Pale (2.01%)

Hop Bill
----------------
17.0 g Amarillo Pellet (9.6% Alpha) @ 90 Minutes (First Wort) (0.3 g/L)
10.0 g Columbus Pellet (14.7% Alpha) @ 90 Minutes (First Wort) (0.2 g/L)
18.0 g Warrior Pellet (15.8% Alpha) @ 90 Minutes (First Wort) (0.3 g/L)
80.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (1.3 g/L)
25.0 g Columbus Pellet (14.7% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
30.0 g Motueka Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
30.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
30.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
30.0 g Columbus Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)

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

Single step Infusion at 65C for 90 Minutes.
Fermented at 18C with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

 

[Phoney]

M&M'S Rye IPA

Batch Size (fermenter): 21.00
Boil Time: 75 min
Brewhouse Efficiency: 72.00 %
Est Original Gravity: 1.072 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 7.3 %
Bitterness: 76.5 IBUs
Est Color: 9.6 SRM


5.00 kg Pale Malt (2 Row) 68.7 %
1.40 kg Rye Malt (4.7 SRM) 19.2 %
0.44 kg Crystal, Heritage (Simpsons) 6.0 %
0.22 kg Cara-Pils/Dextrine 4 3.0 %
0.22 kg Wheat Malt, Malt Craft (Joe White) 3.0 %
28.00 g Mt. Hood [5.70 %] - First Wort 60.0 min
40.00 g Magnum [12.20 %] - Boil 60.0 min
14.00 g Mt. Hood [5.20 %] - Boil 30.0 min
42.00 g Mt. Hood [5.20 %] - Boil 0.0 min
28.00 g Magnum [12.20 %] - Dry Hop 3.0 Days

Mash @ 67C
Ferment American Ale II (Wyeast Labs #1272) @ 18C

 

[under]

Got a bag of briess ashburne mild ale malt so im doing a mild. Going with no xtal malts for something different ( and im running very low haha ).

96.2% Mild malt
1.9% Pale choc
1.9% Black

Willamette @ 60 mins

Uk ale yeast ( not sure which yet, im all out )

1.036
20 IBU

Sounds tasty mate. Got a few english yeasts here if you want, some smack packs and slurry. Let me know.

 

[yum beer]

Did a brew with a mate today, it was his first AG, he's been doing kits for a while and hes keen to get into the AG,
knocked this up, splitting into 2 batches, fermenting one each, one batch with the addition of vanilla beans and 85% dark choc.

2012 Porter sorta

Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 27.2 (EBC): 53.6
Bitterness (IBU): 40.5 (Average - No Chill Adjusted)

55.74% Golden Promise Malt
19.67% Maris Otter Malt
8.2% Chocolate- absolute home brew
6.56% Caraamber
3.28% Carapils (Dextrine)
3.28% Flaked Oats
2.62% Special-B
0.66% Black Roasted Barley

0.5 g/L East Kent Golding (4.8% Alpha) @ 60 Minutes (Boil)
0.9 g/L Target (10% Alpha) @ 60 Minutes (Boil)
0.9 g/L East Kent Golding (4.8% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 67C for 60 Minutes. Boil for 75 Minutes

Fermented at 18C with Wyeast 1028 - London Ale


very close on all numbers, tastes fantastic from hydro....my first 'dark' brew. looking forward to tasting this one.

 

[chunckious]

Brewed this one last night.
Experiment - Took the original recipe with OG of 1.069. Scaled it back to 1.056, then dialed the IBU's back to keep the same balance as the original. Anyone else experimented with this concept?
Doing this to get more beer into the FV from my equipment and a lower ABV beer. All vitals still remain within the IPA range within Nazi Mode.



Mikkeller Columbus IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 16.7
Total Grain (kg): 4.502
Total Hops (g): 90.00
Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 7.8 (EBC): 15.4
Bitterness (IBU): 72.8 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 60

Grain Bill
----------------
3.017 kg Pilsner (67.01%)
0.495 kg Caramalt (11%)
0.495 kg Flaked Oats (11%)
0.495 kg Munich II (11%)

Hop Bill
----------------
16.0 g Columbus Pellet (13.9% Alpha) @ 60 Minutes (Boil) (1 g/L)
44.0 g Columbus Pellet (13.9% Alpha) @ 15 Minutes (Boil) (2.6 g/L)
30.0 g Columbus Pellet (13.9% Alpha) @ 0 Days (Dry Hop) (1.8 g/L)

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

Single step Infusion at 68C for 60 Minutes.
Fermented at 19C with Wyeast 1272


Recipe Generated with BrewMate

 

[PhantomEasey]

Punching out my first Maerzen. Mashing now, hope to have the boil running before the Bombers start on TV.

Based on Tony's Oktoberfest.

Oktoberfest (Oktoberfest/Marzen)

Original Gravity (OG): 1.053 (P): 13.1
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 8.5 (EBC): 16.7
Bitterness (IBU): 28.2 (Average)

52.22% Pilsner
33.94% Vienna
10.44% Munich I
3.39% Caraaroma

2.6 g/L Hallertau Mittlefrueh (4.5% Alpha) @ 40 Minutes (Boil)
0.7 g/L Hallertau Mittlefrueh (4.5% Alpha) @ 5 Minutes (Boil)


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

Fermented at 14C with WLP833 - German Bock Lager


Recipe Generated with BrewMate

 

[warra48]

After the last disaster of the loss of 25 litres of AAA, I chucked the fermenter into the recycle bin. Couldn't be bothered cleaning and nuking it.

Anyway, we're back in the brewery today, with a Pommy Ale of some sort:

2600.0 g Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 53.9 %
2000.0 g Munich, Light (Joe White) (21.0 EBC) Grain 2 41.5 %
100.0 g Crystal Malt - Light (120.0 EBC) Grain 3 2.1 %
50.0 g Crystal Medium (150.0 EBC) Grain 4 1.0 %
50.0 g Crystal, Dark (Joe White) (216.7 EBC) Grain 5 1.0 %
25.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 6 0.5 %
25.0 g Target [9.40 %] - Boil 60.0 min Hop 7 24.1 IBUs
20.0 g Styrian Goldings [2.30 %] - Boil 20.0 min Hop 8 2.9 IBUs
20.0 g Goldings, East Kent [4.80 %] - Boil 15.0 min Hop 9 4.9 IBUs
20.0 g Styrian Goldings [2.30 %] - Boil 10.0 min Hop 10 1.7 IBUs
20.0 g Goldings, East Kent [4.80 %] - Boil 5.0 min Hop 11 2.0 IBUs
25.0 g Goldings, East Kent [4.80 %] - Dry Hop 7.0 Days
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.21 ml] Yeast 12 -

Mashed for 90 minutes at 65C.
Collected 35 litres @ 1.041 SG preboil.
Just come to the boil now, will boil for 90 minutes.

 

[jyo]

Warra, that looks good! May have to put that on the list.

Cheers.

 

[fraser_john]

California Common


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
77.5 4.30 kg. JWM Traditional Ale Malt Australia 1.038 7
5.4 0.30 kg. Weyermann Caramunich II Germany 1.035 125
10.8 0.60 kg. Weyermann Munich I Germany 1.038 15
4.5 0.25 kg. Weyermann Pale Wheat Germany 1.038 4
1.8 0.10 kg. Pale Chocolate Britain 1.033 394

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
25.00 g. Northern Brewer Pellet 9.00 27.5 60 min.
20.00 g. Northern Brewer Pellet 9.00 7.4 20 min.
15.00 g. Northern Brewer Pellet 9.00 2.7 1 min.


Yeast
-----

WYeast 2112 California Lager

 

[hsb]

Knocked out my first Belgian this afternoon, a Dubbel. Already made Dark Candi Syrup, which will go into Primary on Day 3/4.
Did a step mash of 58 (10), 63 (40), 69 (20), 77 (10). Only got 63% efficiency but was shooting for 65% so all good.

Dubbel Top
Batch Size (fermenter): 25.00 l
Boil Size: 41.30 l
Boil Time: 90 min

5.45 kg Pilsen (Dingemans) (3.2 EBC) Grain 1 68.0 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 2 12.5 %
0.25 kg Caramunich Malt (110.3 EBC) Grain 3 3.1 %
0.23 kg Special B (Dingemans) (290.6 EBC) Grain 4 2.9 %
0.10 kg Wheat, Flaked (3.2 EBC) Grain 5 1.2 %
0.08 kg Biscuit (Dingemans) (44.3 EBC) Grain 6 1.0 %

65.00 g Saaz [4.60 %] - Boil 60.0 min Hop 7 26.7 IBUs

0.02 g Coriander Seed (Boil 5.0 mins) Spice 8 -
0.90 kg Candi Sugar, Amber (147.8 EBC) Sugar 10 11.2 % (to primary)

1.0 pkg Trappist Ale (White Labs #WLP500) Yeast 9 -

Est Original Gravity: 1.068 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 7.8 %
Bitterness: 26.7 IBUs

Candi syrup recipe was from here, thanks for the heads up on it whoever it was, smells fantastic.
http://www.homebrewtalk.com/f12/20-lb-suga...utrient-114837/

 

[bullsneck]

Just about to hit mash out temps on this one...


BOAB Mrzen
Oktoberfest/Marzen

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.424
Total Hops (g): 35.00
Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.38 %
Colour (SRM): 10.6 (EBC): 20.9
Bitterness (IBU): 26.1 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
2.874 kg Weyermann Vienna (52.99%)
1.115 kg Weyermann FM Bohemien Pilsner (20.56%)
0.532 kg Weyermann Melanoidin (9.81%)
0.532 kg Weyermann Munich I (9.81%)
0.321 kg Dingemans Biscuit Malt (5.92%)
0.050 kg Acidulated Malt (0.92%)

Hop Bill
----------------
13.0 g Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
22.0 g Saaz Pellet (2.9% Alpha) @ 60 Minutes (Boil) (1 g/L)

Misc Bill
----------------
6.0 g Calcium Chloride @ 90 Minutes (Mash)
2.5 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
2.4 g Calcium Chloride @ 90 Minutes (Boil)
1.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Boil)
4.0 g Yeast Nutrient @ 15 Minutes (Boil)
5.0 g BrewBrite @ 10 Minutes (Boil)

Multi Step Mash - 55C for 5, 62C for 40, 67C for 10, 72C for 20, 78C for 10.

Fermented at 8C with Wyeast 2206 - Bavarian Lager

Notes
----------------
Mash Schedule (from Speidel website) with some minor adjustments

55 for 5, 62 for 40, 67 for 10, 72 for 20, 78 for 10

Recipe Generated with BrewMate

edit - spelling

 

[Weizguy]

Oh, just brewing this again.
A 20 litre batch this time, using Hallertau Mittelfueh T45 hops.

Love them Schneider clones!

 

[Nick JD]

Reminded to do this again after the thread on black IPAs.

White IIPA
American IIPA

Recipe Specs
----------------
Batch Size (L): 12.0
Total Grain (kg): 3.866
Total Hops (g): 90.00
Original Gravity (OG): 1.080 (P): 19.3
Final Gravity (FG): 1.017 (P): 4.3
Alcohol by Volume (ABV): 8.28 %
Colour (SRM): 3.9 (EBC): 7.7
Bitterness (IBU): 80.4 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pilsner (89.65%)
0.400 kg Cane Sugar (10.35%)

Hop Bill
----------------
30.0 g Kohatu Pellet (6.8% Alpha) @ 60 Minutes (Boil) (2.5 g/L)
30.0 g Amarillo Pellet (8.6% Alpha) @ 15 Minutes (Boil) (2.5 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 15 Minutes (Boil) (0.8 g/L)
10.0 g Citra Pellet (11.1% Alpha) @ 15 Minutes (Boil) (0.8 g/L)
10.0 g Galaxy Pellet (13.4% Alpha) @ 15 Minutes (Boil) (0.8 g/L)

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

Single step Infusion at 64C for 60 Minutes.
Fermented at 20C with Safale US-05

 

[winkle]

What better way to battle a hangover than brewing a Belgian Dubbel.
Going for some kettle character with an extended boil on this one.