What Are You Brewing III

[bigandhairy]

First attempt at a pumpkin beer, mostly staight out of brewing classic styles with substitutions for what I didnt have. Also first run with new mash tun (keep cold 36lt round cooler BCF) with falsie and 1/2inch tap.

bigandhairyandspicy

20lt batch
4.5kg MO
300g biscuit
220 light crystal
200 dark crystal
50g melanoidan
2.26kg roast jap (added to mash)
40g ekg @ 60
1/2 tsp cinnamon @ f'out
1/4 tsp ginger @ f'out
1/8 tsp nutmeg @ f'out
1/8 tsp allspice @ f'out
mash in a 68deg, 90 min mash
reserve 1/3 of spice addition and add to fermenter after fermentation finished and leave for a few days before kegging
1469 @ 20deg
no chilled 21lt into cube
assuming 70% eff, I was getting that biab so hopefully wont be less with a batch sparge and new mash tun

bah

 

[lespaul]

Kolsch

89% Pils
4.5% munich
6.5% Red wheat malt

23IBU of spalt 60 minutes

smells so damn good

 

[going down a hill]

The frustrating part can be that you don't get much feedback from v1.0 before commencing the next batch

I'm actually going to rack the V1.0 into a cube after it finishes fermenting and will leave in the brew fridge whilst v1.1 ferments then cc them together. Saves on working time of the fridge.

 

[Lord Raja Goomba I]

GF beer with sorghum extract and rice.

Stella at the start and willamette and cascade at 20m.

Goomba

 

[spaced]

Just put this down.




Name: TBA



OG: 1049

2.8Kg Sorghum Syrup @ 60 minutes
4.5 oz Maltodextrine @ 60 minutes
375g Demerara Sugar @ 60 minutes
5g Magnum Hops 13% AA @ 60 minutes
20g Perle Hops ?AA @ 60 minutes
28g Cascade Hops 5.5% AA @ 15 minutes
8g Citra Hops 13.4% AA @ 15 minutes
28g Cascade Hops 5.5% AA @ 10 minutes
1tsp Yeast Nutrient @ 10 minutes
28g Cascade Hops 5.5% AA @ 0 minutes
*** Cold Crash ***
1 x US-05 American Ale Yeast

 

[mje1980]

Im doing a run of the mill pale ale, mainly for the yeast cake so I can dump my 10min AIPA on. Mostly bb pale, a little MO, about 8% light TF crystal, 5% wheat, and 3% aromatic. Amarillo at 60,30,20. 1.046, 32IBU. US05. Gunna do a protein rest, then just 65c for 60, then mash out

 

[DJR]

Duvel style beer - 21L worth

2.2kg each Best Pilsen and Dingemans Pils
0.1kg Wey Carapils

Mashed 55C 15m ->65C 60m ->72C 15m and batch sparged

90 min boil

65m hops - 10g Hallertau 7% (Had Styrians but they were old so used Hallertau)
30m hops - 20g Hallertau 7% and 15g Saaz 5%

Whirlfloc at 10m

Added 3/4 tsp of Cacl2, CaSO4 and 1/4 tsp NaHCO3

1388 yeast

Will add 850g of Dextrose over a couple of days once the ferment is chugging (working out to 17% of fermentables)

OG 1.069 and 30IBU's

Currently about 45m into boil, will see how it turns out. For some reason every time i brew with the Best Pilsen and do a protein rest i get really cloudy mashes - might need to get a march pump just to recirculate it enough

 

[sybarite]

Go the day off work and thought i'd do a couple of batches;

First an IPA;


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Epic Armageddon IPA
Brewer: Sybarite
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 26.31 l
Post Boil Volume: 22.36 l
Batch Size (fermenter): 21.50 l
Bottling Volume: 21.50 l
Estimated OG: 1.067 SG
Estimated Color: 11.2 SRM
Estimated IBU: 64.9 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.50 kg Ale - Golden Promise Bairds (3.0 SRM) Grain 1 82.1 %
0.80 kg Caramalt (Thomas Fawcett) (15.0 SRM) Grain 2 11.9 %
0.40 kg Crystal Malt Pale (Thomas Fawcett) (50.8 Grain 3 6.0 %
10.00 g Columbus (Tomahawk) [14.20 %] - Dry Hop Hop 20 0.0 IBUs
10.00 g Columbus (Tomahawk) [14.20 %] - Dry Hop Hop 16 0.0 IBUs
10.00 g Centennial [9.90 %] - Dry Hop 14.0 Days Hop 15 0.0 IBUs
10.00 g Simcoe [12.20 %] - Dry Hop 14.0 Days Hop 17 0.0 IBUs
10.00 g Centennial [9.90 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs
10.00 g Simcoe [12.20 %] - Dry Hop 3.0 Days Hop 21 0.0 IBUs
10.00 g Cascade [5.40 %] - Dry Hop 14.0 Days Hop 14 0.0 IBUs
10.00 g Cascade [5.40 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs
30.00 g Columbus (Tomahawk) [14.20 %] - Boil 60. Hop 4 47.9 IBUs
10.00 g Columbus (Tomahawk) [14.20 %] - Boil 10. Hop 7 5.8 IBUs
10.00 g Simcoe [12.20 %] - Boil 10.0 min Hop 8 5.0 IBUs
10.00 g Centennial [9.90 %] - Boil 10.0 min Hop 6 4.0 IBUs
10.00 g Cascade [5.40 %] - Boil 10.0 min Hop 5 2.2 IBUs
10.00 g Columbus (Tomahawk) [14.20 %] - Boil 0.0 Hop 11 0.0 IBUs
10.00 g Simcoe [12.20 %] - Boil 0.0 min Hop 12 0.0 IBUs
10.00 g Centennial [9.90 %] - Boil 0.0 min Hop 10 0.0 IBUs
10.00 g Cascade [5.40 %] - Boil 0.0 min Hop 9 0.0 IBUs
0.5 pkg American Ale (Wyeast Labs #1056) [1000.0 Yeast 13 -


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 6.70 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.74 l of water at 73.7 C 65.0 C 60 min

Sparge: Fly sparge with 18.28 l water at 75.6 C
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[sybarite]

Then considering it's October, cube up a double batch of Oktoberfest with some WY 2487-PC I have on the stir plate right now.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Oktoberfest
Brewer: Sybarite
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 52.62 l
Post Boil Volume: 44.72 l
Batch Size (fermenter): 43.00 l
Bottling Volume: 43.00 l
Estimated OG: 1.053 SG
Estimated Color: 12.4 SRM
Estimated IBU: 22.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 1 51.8 %
3.00 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 2 31.1 %
50.00 g Hallertau Aroma [7.00 %] - Boil 60.0 min Hop 6 19.9 IBUs
15.00 g Hallertau Aroma [7.00 %] - Boil 15.0 min Hop 7 3.0 IBUs
1.0 pkg Hella Bock (Wyeast #2487-PC) Yeast 8 -
0.35 kg Caramunich I Malt (Weyermann) (45.7 SR Grain 4 3.6 %
0.10 kg Carafa Special T2 Malt (Weyermann) (58 Grain 5 1.0 %
1.20 kg Pilsner Pale Malt (Barrett Burston) (1.7 Grain 3 12.4 %


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 9.65 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 23.84 l of water at 72.9 C 65.0 C 90 min

Sparge: Drain mash tun, Batch sparge with 2 steps (19.22l, 19.22l) of 90.0 C water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[ben_sa]

My fist AG BIAB!

Temp dropped .5 over the 60 mins!

Half way through the boil now!

Fair excited!

Maiden Ag
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.100
Total Hops (g): 30.00
Original Gravity (OG): 1.045 (P): 11.2
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 6.1 (EBC): 12.1
Bitterness (IBU): 30.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Pale Ale Malt (88.24%)
0.500 kg Wheat Malt (9.8%)
0.100 kg Crystal 90 (1.96%)

Hop Bill
----------------
30.0 g Pride of Ringwood Leaf (9.5% Alpha) @ 60 Minutes (Boil) (1.2 g/L)

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

Single step Infusion at 64C for 60 Minutes.
Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[jyo]

Go the day off work and thought i'd do a couple of batches;

First an IPA;

Mate, I haven't brewed with Columbus yet, but Cascade, Simcoe and Centennial= :icon_drool2: :icon_drunk:
That looks great!

 

[Lord Raja Goomba I]

@ben_sa, welcome aboard the AG obsession express.

Only issue is that you have an Australian faux-lager with that POR at 60 minutes.

An APA would use American HOps and according to BJCP guidelines also have some late kettle additions and probable dry hopping.

 

[mfeighan]

just bashed this one out last night, no chilled as fermentation fridge is still full so i shifted the hops schedule 10 mins. First try with brewbrite i must say i am impressed with how tight the trub cone was
http://www.brewmate.net/recipes/4EUmF2OdgRSeibr4d0Jt.xml

for 50l 1047sg

Pilsner Grain 1.7 71.43 % 7.50 Kg / 16.53 Lbs
Flaked Rice Adjunct 1.0 19.05 % 2.00 Kg / 4.41 Lbs
Caramalt Grain 25.0 7.14 % 0.75 Kg / 1.65 Lbs
Acidulated Malt Grain 1.8 2.38 % 0.25 Kg / 0.55 Lbs

Hops
Name AA% Amount Use Time
Saaz 3.6% 75.00 g / 2.65 oz Boil 60 mins
Saaz 3.6% 25.00 g / 0.88 oz Boil 15 mins

Misc
Name Amount Use Time
Calcium Chloride 10.00 g / 0.35 oz Mash 0 mins
Gypsum (Calcium Sulfate) 8.00 g / 0.28 oz Mash 0 mins
Brewbrite 10g

edit: may use less acidulated next time, ph was 5.1

 

[kenlock]

American Amber Ale :icon_drool2:, using Northwest Ale for the first time. Perfect combo to go with the MLB playoffs.


Brewer: Ken
Style: American Amber Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 30.80 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 25.00 l
Estimated OG: 1.052 SG
Estimated Color: 14.2 SRM
Estimated IBU: 33.6 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.62 kg Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 6 75.6 %
0.31 kg Munich Malt (7.6 SRM) Grain 8 5.0 %
0.25 kg Wheat Malt (1.3 SRM) Grain 11 4.2 %
0.29 kg Victory Malt (biscuit) (Briess) (28.0 SR Grain 10 4.7 %
0.35 kg Caramunich I (Weyermann) (51.0 SRM) Grain 7 5.7 %
0.29 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 9 4.7 %
19.00 g Magnum [14.00 %] - Boil 60.0 min Hop 12 28.8 IBUs
11.00 g Cascade [4.60 %] - Boil 10.0 min Hop 13 2.0 IBUs
7.00 g Centennial [10.00 %] - Boil 10.0 min Hop 14 2.8 IBUs
22.00 g Cascade [4.60 %] - Boil 0.0 min Hop 15 0.0 IBUs
14.00 g Centennial [10.00 %] - Boil 0.0 min Hop 16 0.0 IBUs
1.0 pkg Northwest Ale (Wyeast Labs #1332) Yeast 17 -
33.00 l Randy Mosher's Pale Ale for APAs and IPA Water 1 -
14.64 g Gypsum (Calcium Sulfate) (Mash 60.0 min Water Agent 2 -
1.34 g Salt (Mash 60.0 mins) Water Agent 4 -
8.35 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
1.03 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 6.11 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.90 l of water at 74.7 C 68.0 C 60 min

Sparge: Fly sparge with 21.02 l water at 77.0 C

 

[mje1980]

Mild. Hope to have a cube ready for the RAF coming up, but time will be tight!.

87.7% MO ( simpsons )
1.8% Roast barley
1.8% Choc malt
8.8% Crystal ( 60/40 mix of simpsons heritage and TF light crystal. )

Super pride @ 60 min
Willamette @ 5 min

1.033
21 IBU

Whitbread ale yeast.

 

[Bribie G]

Hi Swinging Mods and Disco-loving Carnaby Street Shopping chicks and whatever young men were referred to before "guy" or "dude" became common. I forget.

Brib E Tavern Tankard



Tripping back to the 60s, I delved into Dave Line's "Brewing Beers Like Those You Buy" - There's a whole section of long-extinct UK Keg Beers of the era. Some of the ingredients are no longer available but I cobbled together a synthesis of a few popular ones. I'll consult with Graham Wheeler on Jim's about maturing times and clearing methods but he did reply on one of my threads that generally the bigger selling keg beers then weren't pasteurised into the keg, just sterile filtered, so a good finings and a cold crash should still give that groovy flavour that satisfied that Northern Thirst. As they used to sing

(to oompah type music)

Worthington E's the Beer
There's satisfaction here
It's the Worthington Taste that Satisfies
Your Worthy Worthington

or even more stirring:

Whitbread Trophy
Trophy Bitter
The Pint that thinks it's a quart

All served into a pint dimple from a big glowing plastic bar font that CAMRA described at the time as resembling "an elephant's orgasm"

So put Pink Floyd on the record player, put your desert boots on and start brewin

But don't do what this guy is doing, you get 5 years nowadays in the lesbian separatist Nanny hysterical state of today




******************************************************
Brib E Tavern Tankard
English Keg Ale 1960s

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 3.590
Total Hops (g): 38.80
Original Gravity (OG): 1.042 (P): 10.5
Final Gravity (FG): 1.008 (P): 2.1
Alcohol by Volume (ABV): 4.45 %
Colour (SRM): 5.1 (EBC): 10.0
Bitterness (IBU): 20.1 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
2.800 kg Pale Malt Golden Promise (77.99%)
0.380 kg Maltose Syrup Chinese (10.58%)
0.250 kg Demerara Sugar - yup the real stuff(6.96%)
0.100 kg Flaked Barley (2.79%)
0.060 kg Crystal Heritage Simpsons (1.67%)

Hop Bill
----------------
8.8 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
30.0 g East Kent Golding Pellet (4.7% Alpha) @ 10 Minutes (Boil) (1.2 g/L)

Misc Bill
----------------
8.0 g BrewBright @ 10 Minutes (Boil)
5.0 g Gelatin @ 0 Days (Secondary)

Single step Infusion at 66C for 60 Minutes.
Fermented at 20C with Wyeast 1768 PC English Special Bitter


Recipe Generated with BrewMate

The recipe calls for "Barley syrup" so I subbed maltose syrup and some flaked barley in the mash. Subbed Magnum for Target.

 

[vykuza]

Cracking out a Dr Smurto's Golden Ale for a mate and his Mrs who will be house/dog sitting while we're away on our honeymoon. I'm fairly certain everyone's seen it, but there's what I'm running today. Boil finishing up now and it doesn't half smell good!



Golden Ale (Blonde Ale)

Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 33.6 (Average - No Chill Adjusted)

56.47% Maris Otter Malt
18.82% Munich I (Weyermann)
18.82% Wheat Malt, Malt Craft (Joe White)
5.88% Caramalt

0.5 g/L Amarillo (9.3% Alpha) @ 60 Minutes (Boil)
0.8 g/L Amarillo (9.3% Alpha) @ 10 Minutes (Boil)
0.8 g/L Amarillo (9.3% Alpha) @ 5 Minutes (Boil)
0.8 g/L Amarillo (9.3% Alpha) @ 7 Days (Dry Hop)

Whirlfloc Tablet @ 15 Minutes (Boil)

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

Fermented at 18C with Wyeast 1272 - American Ale II

Notes: 10/16/2011 11:08:10 AM : 66.6 mash - volume spot on


Recipe Generated with BrewMate

 

[kenlock]

India Brown Ale, suped up brown ale as per brewing classic styles. First time using Rogue Pacman , and very interested to see how it turns out.


Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 60.18 l
Post Boil Volume: 43.68 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 42.00 l
Estimated OG: 1.066 SG
Estimated Color: 21.9 SRM
Estimated IBU: 58.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.27 kg Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 6 71.1 %
0.62 kg Munich Malt (7.6 SRM) Grain 9 4.7 %
0.50 kg Wheat Malt (1.3 SRM) Grain 10 3.8 %
0.42 kg Victory Malt (biscuit) (Briess) (28.0 SR Grain 12 3.2 %
81.52 g Northern Brewer US [9.00 %] - Boil 60.0 Hop 13 45.8 IBUs
62.56 g Cascade [4.60 %] - Boil 10.0 min Hop 16 6.5 IBUs
100.00 g Cascade [4.60 %] - Boil 0.0 min Hop 17 0.0 IBUs
2.0 pkg Rogue Pacman (Wyeast #1764PC) Yeast 18 -
0.65 kg Caramunich I (Weyermann) (51.0 SRM) Grain 8 5.0 %
0.44 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 11 3.4 %
1.15 kg Cara-Pils/Dextrine (2.0 SRM) Grain 7 8.8 %
112.00 g Centennial [10.00 %] - Dry Hop 0.0 Days Hop 20 0.0 IBUs
22.75 g Northern Brewer US [9.00 %] - Boil 15.0 Hop 15 6.3 IBUs
64.00 l Randy Mosher's Pale Ale for APAs and IPA Water 1 -
28.40 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
2.60 g Salt (Mash 60.0 mins) Water Agent 4 -
16.20 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
2.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 14 -
2.22 tsp Yeast Nutrient (Primary 3.0 days) Other 19 -


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 13.05 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.95 l of water at 74.7 C 68.0 C 60 min

Sparge: Fly sparge with 39.30 l water at 77.0 C

 

[manticle]

Still waiting for my Pilsner malt to arrive so planned brews didn't happen this weekend.

Instead I put down a cider made from a lot of preshafruit juice and added some single barrel bourbon soaked oak and cacao nibs to one of my sours that's been aging for more than a year.

Hopefully next weekend I can start putting down my versions of my golden tett/noble hopped golden ale using various noble/noble-ish hops: One with spalter, one with styrians and one with hallertauer mittelfruh (drinking the tett version at the moment).

Pils malt
small amount of crystal
Touch of wheat
Bit of biscuit/victory

Bittering, flavour and aroma additions of relevant hop to 35-40 IBU.

Great summer drinker (at least the tett version is so I expect the others should do alright too.

US05, no chilled. Equal cal. sulphate and cal. chloride additions

 

[NickB]

Just doughed this one in.... Using RO water from my brand new filter :beerbang:



Recipe: German Pils
Style: 2A-Pilsner-German Pilsner (Pils)

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Volume At Pitching: 42.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.040 SG
Expected OG: 1.050 SG
Expected FG: 1.015 SG
Expected ABV: 4.6 %
Expected IBU (using Tinseth): 36.4
Expected Color: 5.2 EBC
Apparent Attenuation: 69.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 9 degC

Fermentables
German Pilsner Malt 9.300 kg (100.0 %) In Mash/Steeped

Hops
German Hallertauer Mittlefruh (4.6 % alpha) 110 g Loose Pellet Hops used 45 Min From End
German Hallertauer Hersbrucker (2.4 % alpha) 50 g Loose Pellet Hops used 45 Min From End

Other Ingredients
Koppafloc 4 g used In Boil

Yeast: Wyeast 2001-Urquell Lager

Mash Schedule
Mash Type: Full Mash
Schedule Name:Hochkurz mash (63-72-78)
Step: Rest at 63 degC for 40 mins
Step: Raise by direct heating to 72 degC for 10 mins
Step: Rest at 72 degC for 40 mins
Step: Raise by direct heating to 78 degC for 10 mins
Step: Rest at 78 degC for 20 mins


Cheers!!