What Are You Brewing III

[RdeVjun]

Thanks, that's quite helpful. Seeing as I don't need to rebrew anything for the Nats (already done and lagered) I don't have a plan for the next few batches. I'm cracking open a fresh sack of TF MO in the morning and have 1/2kg of new Ellerslie Challenger on hand, so the recipe has immediately grabbed my attention.
Seems everyone is using up leftover bibs and bobs of ingredients ATM, I might use Heritage and Medium crystal I have, skip the choc (I'm not concerned about colour) and use 1469. Just wonder if that might be a little bitter though, would you mash fairly high, say 68C to cope, or is that some naughty faux pas?

This is what I was thinking (pardon poor txt layout):
Size: 25.0 litres
Style: Standard/Ordinary Bitter
OG: 1.038, FG:1.010, Alc:3.7, IBU:34.9

Fermentables:
Name amount units pppg lov %
Marris Otter 3.84 kg 1.036 3.0 93.7%
Crystal 60 0.13 kg 1.030 60.0 3.2%
Simpsons Heritage Crystal 0.13 kg 1.036 90.0 3.2%

Hops:
Name amount units Alpha Min IBU
Challenger 18.00 g 6.5 80.0 13.8
E. Kent Goldings 28.00 g 5.0 60.0 14.7
Challenger 18.00 g 6.5 15.0 6.4

Yeast: Wyeast 1469PC West Yorkshire

Probably drop some more Challenger in the fermenter, 1g/L or thereabouts.

:icon_cheers:

 

[bconnery]

Thanks, that's quite helpful. Seeing as I don't need to rebrew anything for the Nats (already done and lagered) I don't have a plan for the next few batches. I'm cracking open a fresh sack of TF MO in the morning and have 1/2kg of new Ellerslie Challenger on hand, so the recipe has immediately grabbed my attention.
Seems everyone is using up leftover bibs and bobs of ingredients ATM, I might use Heritage and Medium crystal I have, skip the choc (I'm not concerned about colour) and use 1469. Just wonder if that might be a little bitter though, would you mash fairly high, say 68C to cope, or is that some naughty faux pas?

This is what I was thinking (pardon poor txt layout):
Size: 25.0 litres
Style: Standard/Ordinary Bitter
OG: 1.038, FG:1.010, Alc:3.7, IBU:34.9

Fermentables:
Name amount units pppg lov %
Marris Otter 3.84 kg 1.036 3.0 93.7%
Crystal 60 0.13 kg 1.030 60.0 3.2%
Simpsons Heritage Crystal 0.13 kg 1.036 90.0 3.2%

Hops:
Name amount units Alpha Min IBU
Challenger 18.00 g 6.5 80.0 13.8
E. Kent Goldings 28.00 g 5.0 60.0 14.7
Challenger 18.00 g 6.5 15.0 6.4

Yeast: Wyeast 1469PC West Yorkshire

Probably drop some more Challenger in the fermenter, 1g/L or thereabouts.

:icon_cheers:

If you have plenty of challenger then I wouldn't even use the EKG. Mine was just in there to use it up and also provide a little more bittering as I didn't have enough Challenger.
grain bill etc. looks good to me.
I wouldn't worry about the IBUs personally. I like my bitters to be bitter. I use a BU:GU ratio of .8 or .9 myself.

I'll shamefully admit I'm not familiar with 1469 even though I've thoroughly enjoyed just about everything I've tasted with it. I had a run of infections with the beers I made with it (not because of the yeast) and just haven't got around to getting some more. So, mash where you think would work well with the yeast...

 

[Nick JD]

CCAA 18L

1.6kg BB Ale
1.6kg Wey Ale
0.2kg BB Caramalt
0.1kg Wey Caraaroma
Mashed at 66C, 120min
10g Citra 60min
40g Cascade 20min
US05 @ 20C

Usually has the 60 minute addition of Cascade, but I'm subbing Citra at the same 20IBU for a change. Luckily I didn't have to change the name.

 

[RdeVjun]

Ta very much bconnery! :icon_cheers:
I've just slanted 1469, bringing some fresh ones along to BABBs next month.
Say, did anyone notice on Coniston's Our Ales page, the first beer in the list is in fact a lager...

 

[NickB]

Mashing this twice tomorrow, taking the first runnings from each batch and combining into the RIS. Will adjust the sugar added depending on my OG. The second runnings will be combined to be (depending on gravity) either a porter or a Robust Porter.


Recipe: The Black Death 2
Style: 13F-Stout-Imperial Stout

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.056 SG
Expected OG: 1.101 SG
Expected FG: 1.017 SG
Expected ABV: 11.3 %
Expected IBU (using Tinseth): 78.8
Expected Color: 87.9 EBC
Apparent Attenuation: 82.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 7.200 kg (79.6 %) In Mash/Steeped
UK Roasted Barley 0.300 kg (3.3 %) In Mash/Steeped
UK Black Malt 0.250 kg (2.8 %) In Mash/Steeped
German CaraAroma 0.150 kg (1.7 %) In Mash/Steeped
Belgian Aromatic Malt 0.150 kg (1.7 %) In Mash/Steeped
Sugar - White Sugar/Sucrose 1.000 kg (11.0 %) Start Of Boil

Hops
Australian Super Pride (15.1 % alpha) 40 g Loose Pellet Hops used 90 Min From End
US Willamette (4.9 % alpha) 40 g Loose Pellet Hops used 30 Min From End

Other Ingredients
Gypsum 5 g used In Mash
Calcium Carbonate 5 g used In Mash
Koppafloc 2 g used In Boil

Yeast: Wyeast 1084-Irish Ale

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

Note, the hops will only be added to the batch once.

 

[mje1980]

Not long ago finished an AIPA, but got nothing to do, so doing another step mash koelsh.

4kg Best pils
400g

Super pride 60
Hallertau 10

54c for 5 mins, 62c for 45 mins, 69c for 15, then mash out.

2565
1.044
20 IBU

 

[winkle]

Bah, too knackered now - brewing it tomorrow and the bitter midweek.
Now reassembling rig and sorting grain.

Saison Noir
Foreign Extra Stout? Saison? Somefriggenthing?
Type: All Grain
Batch Size (fermenter): 20.00 l
Boil Size: 29.01 l
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 24.73 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 17.16 l Est Mash Efficiency 86.9 %
Fermentation: Ale, Two Stage

Ingredients

4.30 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 72.3 %
0.45 kg Chocolate Wheat (Weyermann) (817.5 EBC) Grain 2 7.6 %
0.43 kg Oats, Flaked (2.0 EBC) Grain 3 7.2 %
0.25 kg Brown Malt (Simpsons) (295.5 EBC) Grain 4 4.2 %
0.22 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 5 3.7 %
28.00 g Target [11.00 %] - Boil 60.0 min Hop 7 30.9 IBUs
0.30 kg Brown Sugar, Dark (98.5 EBC) Sugar 6 5.0 %
14.00 g Fuggles [4.50 %] - Aroma Steep 15.0 min Hop 8 0.0 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 9 -
1.06 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -

Beer Profile

Est Original Gravity: 1.069 SG Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.4 %
Bitterness: 30.9 IBUs Calories: 427.1 kcal/l
Est Color: 88.6 EBC

 

[grod5]

Tomorrow will be a Dr S Golden Ale (but with lager yeast WY2112 'caus of the ambient temp) with a 30g Amarillo dry hop addition.

mash in is planned for around 2pm.

 

[Aus_Rider_22]

Hop Blast

94% BB Ale
4% Crystal Heritage Medium
2% Caraaroma
60gm Galaxy @ 5mins
20gm Nelson Sauvin @ 5mins
20gm Cascade @ 5mins
Wyeast 1272

Mashed 66 for 60mins

No chilling, estimated IBU about 30ish IBU

4.7% alcohol

 

[manticle]

ESB with Simpson's marris otter, dark light and medium simpson's crystals and a bit of briess victory malt. Bittered with target, flavoured with Challenger and some home grown Kent Goldings, fermented with wyeast 1968.

Probably caramelising some of the wort.

46 IBU, around 6% abv, if I can get it to finish at 1012 (could struggle with that yeast but I'll see how I go). Mash 62 for 10 then 67 for remainder, glyco-protein rest at 72 for 10 then mash out.

22-ish litre batch.

 

[Tony]

Bulls Tail Pale Ale

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 5.25
Anticipated OG: 1.046 Plato: 11.51
Anticipated EBC: 8.5
Anticipated IBU: 30.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
87.6 4.60 kg. BB Pilsner Australia 1.037 3
9.5 0.50 kg. BB Wheat Malt Australia 1.038 4
2.9 0.15 kg. TF Pale Crystal UK 1.034 100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Pride of Ringwood (Home Grown) Whole 7.00 28.8 40 min.
14.00 g. Pride of Ringwood (Home Grown) Whole 7.00 1.8 5 min.




Yeast
-----

White Labs WLP023 Burton Ale




going to no chill this puppy due to lack of time, and a slow start for the yeast...... glad i didnt just pitch the vial

giving my home grown POR a run..... gee they smell great!

cheers

 

[Liam_snorkel]

wanted to see what Stella is like so I put this down yesterday:
2kg LDME
500g wheat malt
15g Stella @ 60
15g Stella @ 15
20g Stella @ 5
30g Stella @ 0
us-05
23l

also put down the toucan Coopers Vintage ale recipe from the Coopers website
Nottingham yeast.
40g Nelson Sauvin dry hopped

 

[felten]

Time to clean up some old hops/grain/sugar. Mashing this one ATM.

Cupboard cleaner Mild

Est OG: 1.034
23.8 IBUs
20 SRM

57.7 % Mild Malt - Ashburne (Briess)
12.4 % Brown Malt (Thomas Fawcett)
5.8 % Pilsen (Dingemans)
5.8 % Crystal, Medium (Simpsons)
4.6 % Chocolate Malt (Joe White)
4.3 % Crystal, Dark (Simpsons)
9.4 % Invert No. 2

28g Challenger 60 min 21.3 IBUs
10g Challenger 5 min 1.3 IBUs
10g Styrian Goldings 5 min 1.3 IBUs

West Yorkshire Ale #1469


protein rest -> 65c -> mash out

 

[Lord Raja Goomba I]

Need to re-fill a keg with APA:

For 25L batch

Briess Red Wheat Malt 0.30kg
TF FM Ale Perle 5.00kg
Crystal Heritage 0.20kg

Galaxy 10g 14.3% 30 10.65 IBU
Cascade 30g 4.5% 10 4.72 IBU
Citra 20g 14.3% 10 9.99 IBU
Galaxy 10g 13.4% 10 4.68 IBU

Good ol' US05

OG 1.052
FG 1.015

IBU 30.0
EBC 12.9

 

[bconnery]

Lord Raj.
I don't know if anyone has told you but there are a whole bunch of hops out there that aren't called Citra and Galaxy

 

[Lord Raja Goomba I]

Lord Raj.
I don't know if anyone has told you but there are a whole bunch of hops out there that aren't called Citra and Galaxy

I think it's the first APA I've done for 2 years without Nelson Sauvin.

The reason is that I've got about 400g of Citra and Cascade in the freezer and the first batch of Galaxy based beer went well, and I have some left over, so I thought "why not?".

I have some Stella (a full 90g from CB), Smaragd (good for a Malty German lager) and Willamette (the only hop in my 3.5% mid) around as well.

My APAs are going down too quickly not to do a repeat batch that's significantly similar to the last one - my missus has been asking for it, which is unheard of.

I've a roggenweiss about to hit the keg, which is galaxy free.

Fair call if every recipe I'm putting up here is an APA, though. I didn't put up the mid, because I had a crummy brew day.

B)

Goomba

 

[NickB]

Looks like I hit 1.106 OG on the RIS, and that's without adding any of the 2kg of sugar I had in the recipe! Stoked! Assuming the yeast does what I want it to, that's about 11.5%. The Robust Porter hit 1.035 pre-boil, Probably around 1.050ish post boil. Going with 55g US Goldings at 90 for about 40IBU. Body may be too thin for style, but who cares!

Cheers

 

[yardy]

put down my small UKPA again today, tweaked it just a tad from last time

Goldfugg Bitter
%90 TFFMMO
%6 Simpsons Oats
%4 Dark Crystal

Styrian Goldings to 20 IBU @ 60

30gm each of Styrian Goldings & Fuggles at flame out

pitched 150ml 1084 Irish Ale slurry

 

[warra48]

Bummer.

Just dumped 25 litres of Best Bitter onto the lawn.
I didn't fancy bottling that volume of vinegar.

First time ever I've had a beer go off in the fermenter.

I was intending to use the yeast cake in an IPA. That's off the schedule for now.

Instead, I'll nuke the fermenter with bleach, and brew an Alt type instead.

 

[winkle]

Bummer.

Just dumped 25 litres of Best Bitter onto the lawn.
I didn't fancy bottling that volume of vinegar.

First time ever I've had a beer go off in the fermenter.

I was intending to use the yeast cake in an IPA. That's off the schedule for now.

Instead, I'll nuke the fermenter with bleach, and brew an Alt type instead.

Play it safe and brew an Oud Bruin if you're using the same fermener?