What Are You Brewing III

[raven19]

HLT timer on for tomorrow evening.

Bitter planned with 1469.

65% Pale
30% Munich1
5% Heritage crystal
68 Mash
1040og

All styrian hops, to 0.62 bu/sg at 60min and 0.5g/L at 20min.

 

[Jimmeh]

Bire Blanche de Jimbly

Original Gravity (OG): 1.045 (P): 11.2
Final Gravity (FG): 1.011 (P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 12.0 (Tinseth)

50% Belgian Pilsner malt
45% Flaked Wheat
5% Flaked Oats (Local & organic)

1 g/L Saaz (3.6% Alpha) @ 60 Minutes (Boil)
0.5 g/L Saaz (3.6% Alpha) @ 15 Minutes (Boil)

0.04 g/L Chamomile @ 5 Minutes (Boil)
0.5 g/L Coriander Seed @ 5 Minutes (Boil)
1.9 g/L Orange Peel (fresh) @ 5 Minutes (Boil)

53C for 15 minutes.
65C for 60 minutes.

Boil for 60 Minutes

Fermented at 19C with Wyeast 3463 - Forbidden Fruit


Recipe Generated with BrewMate

 

[Mayor of Mildura]

When I first tried Duvel I thought I gotta make that.

I'm brewing my feeble interpretation tonight.

23l batch
og 1083
30.4 IBU

6kg Wey Pilsner
1.5kg Sugar (added a couple of days into ferment)
15g superpride @ 60 22.1 ibu
30g B Saaz @ 10 8.3 ibu

Single step infusion 65 for 60 minutes.
60 minute boil.

I'll be pitching this onto a 1388 cake from a belgian pale that I'm fermenting at the moment. I'll start at 19 at let to rise up to 26 or so.

 

[Dazza88]

Nice, was thinking of keg hopping my leffe blonde clone with some B saaz.

 

[Mayor of Mildura]

I love b-saaz. The belgian pale that I mentioned (you could almost call it a leffe blond clone) is all b-saaz.

 

[Newbee(r)]

Just mashed in an english extra special bitter. Going for a style akin to hobgoblin but using up my glut of homegrown EKG instead of styrian goldings.

final volume 23L
OG 1.054
FG:1.018

4.7kg marris otter
350g JW dark crystal
150g caramel crystal
30g choc malt

20g fuggles @ 60 min
20g EK goldings @ 30
30g EK goldings @ 20
20g sticklebract @ 10
80 EK goldings @ 5

67 degree mash single infusion for 70 minutes, boil for 60
English Ale yeast ferment at 21 degrees

 

[RobB]

I've just pitched S-189 into my first ever rice lager. 80% pils, 20% rice, 1.043, 14 IBU and 11 degrees.

We're hosting the family Christmas this year, so I wanted an inoffensive crowd pleaser. I wasn't sure how I would go with the rice, but I got my best ever efficiency of 93% into the kettle, so something went right!

 

[Tony]

Going to have a shot at a Montheiths Origional Ale clone tomorrow...... well it may be similar

Iwas going to brew an english special bitter and the first pack of hops i pulled out was Pacific Gem..... whats a bloke to do

It will be a bit higher in alc and a bit more bitter but that is cause i can and i will !

http://www.monteiths.co.nz/beers-and-cider...es/original-ale

Montheiths Origional Ale

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 9.60
Anticipated OG: 1.044 Plato: 10.94
Anticipated EBC: 21.0
Anticipated IBU: 32.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.3 8.00 kg. TF Golden Promise Pale Ale Ma UK 1.037 6
10.4 1.00 kg. JWM Wheat Malt Australia 1.038 4
5.2 0.50 kg. JWM Dark Crystal Australia 1.036 230
1.0 0.10 kg. TF Pale Chocolate Malt UK 1.033 550



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Pacific Gem Whole 17.80 23.2 40 min.
30.00 g. Pacific Gem Whole 17.80 9.6 10 min.
30.00 g. Pacific Gem Whole 17.80 0.0 0 min.


Yeast
-----

WLP023 Burton Ale.

 

[Fourstar]

a hop cleanout was in order for tomorrows brewday.... i wonder why?

Infact i have 130 g of chinook at my disposal, the rest is leftovers begging to be used up. It all may well hit the kettle if im feeling lucky! :beerbang:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Hop Cleanout IPA
Brewer:
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Boil Size: 33.57 l
Estimated OG: 1.082 SG
Estimated Color: 8.4 SRM
Estimated IBU: 105.6 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SR Grain 3 74.1 %
0.50 kg Victory Malt (25.0 SRM) Grain 5 6.2 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 4 6.2 %
0.10 kg Caramalt (Joe White) (17.3 SRM) Grain 6 1.2 %
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 8 12.3 %
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
20.00 g Sorachi Ace [12.00 %] - Boil 15.0 min Hop 10 10.9 IBUs
50.00 g Chinook [13.00 %] - First Wort 60.0 min Hop 7 65.3 IBUs
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 0.0 Hop 12 0.0 IBUs
30.00 g Centennial [6.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
50.00 g Chinook [13.00 %] - Boil 15.0 min Hop 9 29.4 IBUs


Mash Schedule: Single Infusion, Light Body
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 l of water at 72.6 C 65.0 C 60 min
Mash Out Add 11.00 l of water at 90.4 C 73.0 C 10 min

 

[.DJ.]

simple variation on TTLL clone done over the weekend..

97% MO
3% caraaroma
30IBU's of First Gold
1469

:icon_drool2:

 

[Fourstar]

turns out i had A LOT more hops to clean out than i expected. I decided to go heavy handed with the chinook, adding the extra 30g to flameout. 210g in this batch brings it to approx 10g of hops per L of wort. Delicious!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Hop Cleanout IPA
Brewer:
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Boil Size: 33.57 l
Estimated OG: 1.082 SG
Estimated Color: 8.4 SRM
Estimated IBU: 111.0 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SR Grain 3 74.1 %
0.50 kg Victory Malt (25.0 SRM) Grain 5 6.2 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 4 6.2 %
0.10 kg Caramalt (Joe White) (17.3 SRM) Grain 6 1.2 %
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 8 12.3 %
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
30.00 g Sorachi Ace [12.00 %] - Boil 15.0 min Hop 10 16.3 IBUs
50.00 g Chinook [13.00 %] - First Wort 60.0 min Hop 7 65.3 IBUs
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 0.0 Hop 13 0.0 IBUs
50.00 g Centennial [6.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
50.00 g Chinook [13.00 %] - Boil 15.0 min Hop 9 29.4 IBUs
30.00 g Chinook [13.00 %] - Boil 0.0 min Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Light Body

----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 l of water at 72.6 C 65.0 C 60 min
Mash Out Add 11.00 l of water at 90.4 C 73.0 C 10 min

 

[NickB]

:super:

Looks awesome! Sometimes the unplanned brews turn out to be the best ones. Never replicable though

Cheers

 

[raven19]

Never replicable though

But it is, as Fourstar noted all his additions down.

10g/L ftw!

 

[Fourstar]

But it is, as Fourstar noted all his additions down.
10g/L ftw!

Heres hoping the 12 month old hops dont taste like a 12 month old cheddar. :lol:

The centennial had minimal aroma out of the bag but still resinous. The rest seemed ok. I cant wait for my new vac sealer to mitigate accidental accelerated hop aging as small zip-lock baggies squeezed and wrapped like a body in dexter seems to get the job done, but vacuum would be better.

Also gets me excited about doing a rib eye roast sous vide. :icon_drool2:

 

[Malted]

Also gets me excited about doing a rib eye roast sous vide. :icon_drool2:

So in vacuum sealed bag in the HLT then brown in the oven afterwards?

 

[Fourstar]

So in vacuum sealed bag in the HLT then brown in the oven afterwards?

more or less.. probably pan sear it to get a decent crust so its cooked to perfection or cook it rare sous viode and then oven roast it to medium

it came in the mail a couple of hours ago, im goign to test it out on a scotch fillet tonight or a rib eye.

 

[drtomc]

Back to back brews tomorrow for my 40th birthday:

Grand Cru

OG 1.099
FG 1.015

23L

9kg pale malt
1kg munich
1kg black rice
200g CaraAroma

60g EKG @ 90min

3787

Plan to mash @ 65C for 90 mins, with mashout @ 78C.

[do a cereal mash with 1kg pale malt + rice]

Belgain Pale (AKA yeast breader for the above)

OG 1.056
FG 1.013

4kg Pilsner malt
500g wheat malt
500g munich malt
100g Caraaroma

50g Tettnang

3787

Plan to mash @ 65C for 90 mins, with mashout @ 78C.


T.

 

[manticle]

Case Swap beer today:

English IPA

Type: All grain
Size: 25 liters
Color: 16 HCU (~10 SRM)
Bitterness: 57 IBU
OG: 1.067
FG: 1.012
Alcohol: 7.1% v/v (5.6% w/w)
Grain: 7kg Simpsons marris otter
350g briess victory
300g Simpsons crystal 70-80L
Mash: 70% efficiency, 60 minutes,
TEMP: 62/68/72/78
TIME: 10/50/10/10
Boil: 90 minutes , SG 1.048, 35 liters
Hops: 30g Challenger (6.5% AA, 60 min.)
30g Styrian Goldings (5% AA, 60 min.)
10g Challenger (6.5% AA, 25 min.)
10g Styrian Goldings (5% AA, 25 min.)
5g Challenger (6.5% AA, 20 min.)
5g Styrian Goldings (5% AA, 20 min.)
5g Challenger (6.5% AA, 15 min.)
5g Styrian Goldings (5% AA, 15 min.)
5g Challenger (6.5% AA, 10 min.)
5g Styrian Goldings (5% AA, 10 min)
5g Challenger (6.5% AA, 5 min.)
5g Styrian Goldings (5% AA, 5 min)
10g Challenger (aroma)
10g Styrian Goldings (aroma)

3g each CaCl2 and CaSO4 to mash and boil.

Dry hop 10g each post primary

Wyeast 1098 or 1028

 

[kenlock]

First AG was on a Cup Day, so for the now traditional Cup Day Brew I've gone for a pumpkin ale this year. To be taken to an American friends annual Thanksgiving party.

Recipe taken from here. Said to closely resemble Dogfish Head Punkin Ale, regardless seems to be tasty from all reports.

Recipe: Punkin Ale
Brewer: Ken
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 48.57 l
Post Boil Volume: 43.68 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 42.00 l
Estimated OG: 1.071 SG
Estimated Color: 14.1 SRM
Estimated IBU: 20.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.50 kg Pumpkin (3.0 SRM) Adjunct 6 20.1 %
0.50 kg Rice Hulls (0.0 SRM) Adjunct 7 2.9 %
10.38 kg Pale Malt (2 Row) US (2.0 SRM) Grain 8 59.6 %
1.14 kg Victory Malt (biscuit) (Briess) (28.0 SR Grain 9 6.5 %
1.04 kg Caramel Malt - 60L (Briess) (60.0 SRM) Grain 10 6.0 %
0.86 kg Brown Sugar, Light (8.0 SRM) Sugar 11 4.9 %
45.00 g Hallertauer Traditional - Organic [7.00 Hop 12 17.2 IBUs
6.00 tsp Pumpkin Spice Mix (Boil 10.0 mins) Spice 13 -
40.00 g Hallertauer Traditional - Organic [7.00 Hop 14 3.0 IBUs
2.0 pkg Northwest Ale (Wyeast Labs #1332) Yeast 15 -


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 17.42 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 32.46 l of water at 79.8 C 69.0 C 75 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 22.62l, 10.08l) of 77.0 C water

:beer:

 

[Malted]

6.00 tsp Pumpkin Spice Mix (Boil 10.0 mins) Spice 13 -

A little cinnamon and nutmeg go a long way as far as I am concerned.
Heck yeah I'm keen to hear how it turns out for you! Funny as **** that the seppos can buy canned pre-spiced pumpkin.