What Are You Brewing III

[yardy]

Good to know, cheers Yardy. Finally got the boil going, hour and 10 to sparge but hitting numbers pretty well today so not all is bad.

no worries cobber, thank Ross though, he put me onto it

the percentage isn't that high that it should give you too much drama though.

 

[raven19]

Brewing a Weizen then a Southern English Brown tomorrow. If time allows will sneak in a flanders red too.

Brewery cleaned, RIMS reassembled with no leaks! woohoo!

HLT on timer, grain crushed.

 

[Lemon]

Burner's on.

SWMBO away visiting family.

Day to myself.


Fat Yak clone attempt.



Pale Ale malt 4.78kg

Wheat Malt 0.653kg

Caramalt 0.375kg



POR bittering 60 min

Cascade and Nelson for taste 10 min

Cascade and Nelson again for aroma 0 min


Mash at 67C for 90 min

90 min boil



NC overnight.
US-05


Gotta love public Holidays.



Lemon

 

[jyo]

HLT ticking away, grain cracked. Gotta love holidays. I usually have a beer at mash in, it's a bit of a ritual. Is 9:00 am too early? h34r:

American Red Take 3!!!
American Amber Ale

Recipe Specs
----------------
Batch Size (L): 46.0
Colour (SRM): 16.6 (EBC): 32.7
Bitterness (IBU): 50.7 (Average - No Chill Adjusted)


Grain Bill
----------------
8.000 kg Pale Malt (67.23%)
1.500 kg Munich I (12.61%)
1.000 kg Wheat Malt (8.4%)
0.650 kg Crystal 120 (5.46%)
0.400 kg Caraamber (3.36%)
0.200 kg Carafa I malt (1.68%)
0.150 kg Rice Hulls (1.26%)

Hop Bill
----------------
55.0 g Willamette Pellet (4% Alpha) @ 40 Minutes (Boil) (1.2 g/L)
25.0 g Centennial Pellet (8% Alpha) @ 25 Minutes (Boil) (0.5 g/L)
30.0 g Willamette Pellet (4% Alpha) @ 25 Minutes (Boil) (0.7 g/L)
20.0 g Willamette Pellet (4% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
25.0 g Amarillo Pellet (8.6% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
40.0 g Centennial Pellet (8% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
30.0 g Willamette Pellet (4% Alpha) @ 0 Minutes (Boil) (0.7 g/L)

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

Single step Infusion at 67C for 90 Minutes.
Fermented at 18C with Safale US-05

Notes
----------------
0 mins hops @ whirlpool.

Carafa I in mash last 10 mins.

Dry hop 1 g/litre Amarillo.

Recipe Generated with BrewMate

 

[keifer33]

Dont break your ritual, kick back watching it mash with a beverage in hand.

Looks like a nice recipe aswell.

 

[hsb]

Planning my first foray into APA land, a rough clone of Harts' Hangman, was going to be a SNPA but I find it a little too bitter for the easy session beer I'm after.

Golden Promise - base malt to hand
Munich I - bump the maltiness a bit
Wheat/Crystal/and or maybe Carapils - a little colour + sweetness/head

Percentages yet to be determined (advice welcomed)

Hops are going to be:
Northern Brewer - bittering
Cascade/Hallertau Aroma - multiple additions, plus hop tea to fermenter

All to be cubed, brewdate hopefully this Saturday/Sunday, pending the fickle moods of SWMBO.

Finally settling on a house beer line-up - APA, Landlord, Rotating Stout (Milk, Oatmeal, Dry etc.) and fourth tap for trying out new styles.

 

[jyo]

Dont break your ritual, kick back watching it mash with a beverage in hand.

Looks like a nice recipe aswell.

That's what I was after; just a bit of encouragement! :lol:
Replacing my usual choc addition with carafa I to see what all the hype is sbout. Just mashed in, smells awesome...

 

[big78sam]

Planning my first foray into APA land, a rough clone of Harts' Hangman, was going to be a SNPA but I find it a little too bitter for the easy session beer I'm after.

Golden Promise - base malt to hand
Munich I - bump the maltiness a bit
Wheat/Crystal/and or maybe Carapils - a little colour + sweetness/head

Percentages yet to be determined (advice welcomed)

Hops are going to be:
Northern Brewer - bittering
Cascade/Hallertau Aroma - multiple additions, plus hop tea to fermenter

All to be cubed, brewdate hopefully this Saturday/Sunday, pending the fickle moods of SWMBO.

Finally settling on a house beer line-up - APA, Landlord, Rotating Stout (Milk, Oatmeal, Dry etc.) and fourth tap for trying out new styles.

My house APA grain bill is

75% Base
20% Munich
5% med-light crystal

Dropping the base to 55% and adding 20% rye is :icon_drool2:

 

[kenlock]

HLT ticking away, grain cracked. Gotta love holidays. I usually have a beer at mash in, it's a bit of a ritual. Is 9:00 am too early? h34r:

After npon on this side of the country, so I reckon you are good to go.

 

[jyo]

After npon on this side of the country, so I reckon you are good to go.

Done

 

[hsb]

My house APA grain bill is

75% Base
20% Munich
5% med-light crystal

Dropping the base to 55% and adding 20% rye is :icon_drool2:

Thanks a lot, I'll try those numbers, I like the 20% Munich, should be plenty malty.
I've never used Rye before, I'll leave it this time but might come back to it, sounds interesting.

 

[bullsneck]

House inspection this morning, then mashing in this...


BOAB Dubbel (Belgian Dubbel)

Original Gravity (OG): 1.068 (P): 16.6
Final Gravity (FG): 1.015 (P): 3.8
Alcohol (ABV): 6.94 %
Colour (SRM): 16.0 (EBC): 31.5
Bitterness (IBU): 22.8 (Tinseth)

73.9% Weyermann FM Bohemien Pilsner
6.91% Global Light Munich
4.87% Candi Sugar, Dark
3.86% Cane Sugar
3.48% Dingemans Aromatic Malt
3.48% Special-B
3.48% Weyermann CaraMunich I

2.1 g/L Hallertau Mittlefrueh (5.2% Alpha) @ 60 Minutes (Boil)


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

Fermented at 18C with Wyeast 3522 - Belgian Ardennes


Recipe Generated with BrewMate

Looking forward to this one. Something I can put away for months/years.

 

[winkle]

A day off starts with brewing a double batch of Fanny Green :icon_cheers:
It'll be a baptism of fire for the current 'new' hermes arrangement (ta Batz)

Fanny Green Bitter
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain
Batch Size (fermenter): 20.00 l
Boil Size: 30.08 l
Boil Time: 75 min
End of Boil Volume 24.73 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 17.16 l Est Mash Efficiency 89.1 %
Fermentation: Ale, Two Stage

Ingredients
Amt Name Type # %/IBU
2.20 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 47.5 %
47.00 g Challenger [7.50 %] - Boil 60.0 min Hop 6 39.2 IBUs
0.60 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 5 13.0 %
0.03 kg Roasted Barley (591.0 EBC) Grain 4 0.6 %
12.00 g Goldings, East Kent [5.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
0.60 kg Caramunich 2 (63.0 EBC) Grain 3 13.0 %
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [124.21 ml] Yeast 10 -
0.47 tsp Kopperfloc (Boil 10.0 mins) Fining 7 -
2.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
1.20 kg Pale Malt, Ale (3.0 EBC) Grain 2 25.9 %

Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 39.2 IBUs Calories: 523.6 kcal/l
Est Color: 17.1 EBC

Hmmm, better check Challenger qty in stock :blink:

 

[Lord Raja Goomba I]

Winkle, I have a ton of willamette in stock, if you have any issues, and am located at Wavell.

Cheers

Goomba

 

[winkle]

Winkle, I have a ton of willamette in stock, if you have any issues, and am located at Wavell.

Cheers

Goomba

No problems, just had to make sure that I really had restocked.
thanks
Perry

 

[Lord Raja Goomba I]

No problems, just had to make sure that I really had restocked.
thanks
Perry

Oh, one of those "I must go to CB" trips, but SWMBO doesn't know you actually have everything you need.

Goomba

 

[going down a hill]

Pilsner First Crack (German Pilsner (Pils))

Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 35.2 (Average)

97.56% Pilsner
2.44% Acidulated Malt

2.8 g/L Hallertau Mittlefrueh (5.4% Alpha) @ 40 Minutes (Boil)
1 g/L Hallertau Mittlefrueh (5.4% Alpha) @ 0 Minutes (Boil)

0.0 g/L Irish Moss @ 5 Minutes (Boil)

Protein Rest at 52 for 10 Minutes followed by a Saccharafication Rest Infusion at 64C for 60 Minutes.

Boil for 60 Minutes

Fermented at 10C with Wyeast 2042 - Danish Lager


Recipe Generated with BrewMate


Grabbed the recipe from a post by Tony. Cheers :icon_cheers:
http://www.aussiehomebrewer.com/forum/inde...mp;#entry745746

I'm going to dump the same recipe on the same yeast except v1.1 will be bittered with perle and then a 10min addition of Hallertau Mittlefrueh. Compare and contrast.

 

[donburke]

will be brewing some thirst quenchers as the weather starts warming, starting with this tomorrow

Recipe: WEIZEN
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 85.00 L
Boil Size: 92.40 L
Estimated OG: 1.047 SG
Estimated Color: 6.7 EBC
Estimated IBU: 16.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 52.94 %
8.00 kg Pilsner Bohemium Floor Malted (Weyermann) Grain 47.06 %
100.00 gm Saphir [4.70 %] (105 min) (First Wort HopHops 16.0 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
20.00 gm Calcium Chloride (Mash 60.0 min) Misc
2 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat
2 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 17.00 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
20 min Protein Rest Add 34.00 L of water at 46.7 C 42.0 C
30 min Saccrification Add 23.00 L of water at 99.9 C 63.0 C
30 min Saccrification Add 21.00 L of water at 99.2 C 72.0 C
10 min Mash Out Heat to 78.0 C over 10 min 78.0 C


Notes:
------
FWH IS AT FIRST RUNNINGS

TOP UP KETTLE DURING BOIL

FINAL KETTLE VOLUME 85 LITRES LESS 5 LITRES TRUB = 80 LITRES

FILL 2 X 17 LITRE CUBES
FILL 2 X 23 LITRE CUBES

PITCH AT 13 DEG AND FERMENT AT 17 DEG

 

[Newbee(r)]

Just mashed in the following dark ale - Canberra won't warm up properly until mid December so plenty of time to get through this before the summer wheats and saisons


Final volume 23L
0G 1.057
FG 1.017
IBU's 29
Colour: 20.8 SRM

4.6kg Marris Otter ale malt
110g Chocolate malt
100g Briess special roast
200g wheat malt
250g carared
220g dark crystal
100g carafa II

Mash 90 min @ 67c
Boil 60 min
1.2 tsp kopperfloc at 15 min

20g fuggles @ 60 min
21g styrian goldings @30 min
20g fuggles @20 min
21g styrian goldings @ 10 min

Yeast wyeast london ale 1028
Ferment @ 21c

 

[RdeVjun]

I'm going to dump the same recipe on the same yeast except v1.1 will be bittered with perle and then a 10min addition of Hallertau Mittlefrueh. Compare and contrast.

Excellent move IMO, that's precisely what I do when I'm brewing Lagers- several batches one after the other on the same yeast strain by re- using some of the slurry. The frustrating part can be that you don't get much feedback from v1.0 before commencing the next batch, but on the whole its worked out OK for me this way, plus the bit of variety usually makes sure I don't have several consecutive batches of crap.
There's also much less farting around with great big Lager starters etc so pitching them becomes a real breeze, provided there's no infection of course but that hasn't been a problem for me. It can be a bit of a stab in the dark when it comes to pitching rate, but no biggie, I just remove roughly half of the slurry and in goes the next batch. :icon_cheers: