good work mate glad to see your still brewing
What Are You Brewing III
- Thread starter raven19
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Attempting to reculture a duvel bottle and a chimay red and will split the following just to see what happens. If the yeast does not take off, it will have a mini boil (argon style) of falconer flight hops and 1272 pitched into it to become an ipa.
Recultured Belgian Duvel (Belgian Blond Ale)
Original Gravity (OG): 1.062 (P): 15.2
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 6.53 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 29.4 (Average)
88.77% BB ale
6.53% Dextrose
3.92% Carapils (Dextrine)
0.78% Carared
0.5 g/L Green Bullet (13% Alpha) @ 60 Minutes (Boil)
1 g/L Green Bullet (13% Alpha) @ 15 Minutes (Boil) - prior to pitching ala argon style id Belgian yeasties kick in.
0.2 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
0.4 g/L PH 5.2 @ 90 Minutes (Mash)
Single step Infusion at 64C for 90 Minutes. Boil for 70 Minutes
Fermented at 18C with Wyeast 1388 - Belgian Strong Ale
Recipe Generated with BrewMate
Recultured Belgian Duvel (Belgian Blond Ale)
Original Gravity (OG): 1.062 (P): 15.2
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 6.53 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 29.4 (Average)
88.77% BB ale
6.53% Dextrose
3.92% Carapils (Dextrine)
0.78% Carared
0.5 g/L Green Bullet (13% Alpha) @ 60 Minutes (Boil)
1 g/L Green Bullet (13% Alpha) @ 15 Minutes (Boil) - prior to pitching ala argon style id Belgian yeasties kick in.
0.2 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
0.4 g/L PH 5.2 @ 90 Minutes (Mash)
Single step Infusion at 64C for 90 Minutes. Boil for 70 Minutes
Fermented at 18C with Wyeast 1388 - Belgian Strong Ale
Recipe Generated with BrewMate
Phoney
Well-Known Member
Recipe: Kiwi Summer Ale TYPE: All Grain
Style: English Pale Ale/Strong Bitter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 9.0 EBC SRM RANGE: 11.8-27.6 EBC
IBU: 39.5 IBUs Tinseth IBU RANGE: 30.0-65.0 IBUs
OG: 1.050 SG OG RANGE: 1.046-1.065 SG
FG: 1.010 SG FG RANGE: 1.011-1.020 SG
BU:GU: 0.783 Calories: 516.5 kcal/l Est ABV: 5.3 %
EE%: 75.00 % Batch: 23.00 l Boil: 21.67 l BT: 60 Mins
Amt Name Type # %/IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 91.8 %
0.40 kg Wheat, Torrified (3.3 EBC) Grain 3 8.2 %
Total Grain Weight: 4.90 kg Total Hops: 83.00 g oz.
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.054 SG Est OG: 1.050 SG
Amt Name Type # %/IBU
20.00 g Green Bullet [11.00 %] - Boil 60.0 min Hop 4 23.4 IBUs
13.00 g Sticklebract [12.70 %] - Boil 20.0 min Hop 5 10.6 IBUs
20.00 g Sticklebract [12.70 %] - Boil 5.0 min Hop 7 5.4 IBUs
30.00 g Sticklebract [12.70 %] - Boil 0.0 min Hop 8 0.0 IBUs
Anyone know what Sticklebract is like on it's own? Guess I'll find out anyway
Style: English Pale Ale/Strong Bitter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 9.0 EBC SRM RANGE: 11.8-27.6 EBC
IBU: 39.5 IBUs Tinseth IBU RANGE: 30.0-65.0 IBUs
OG: 1.050 SG OG RANGE: 1.046-1.065 SG
FG: 1.010 SG FG RANGE: 1.011-1.020 SG
BU:GU: 0.783 Calories: 516.5 kcal/l Est ABV: 5.3 %
EE%: 75.00 % Batch: 23.00 l Boil: 21.67 l BT: 60 Mins
Amt Name Type # %/IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 91.8 %
0.40 kg Wheat, Torrified (3.3 EBC) Grain 3 8.2 %
Total Grain Weight: 4.90 kg Total Hops: 83.00 g oz.
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.054 SG Est OG: 1.050 SG
Amt Name Type # %/IBU
20.00 g Green Bullet [11.00 %] - Boil 60.0 min Hop 4 23.4 IBUs
13.00 g Sticklebract [12.70 %] - Boil 20.0 min Hop 5 10.6 IBUs
20.00 g Sticklebract [12.70 %] - Boil 5.0 min Hop 7 5.4 IBUs
30.00 g Sticklebract [12.70 %] - Boil 0.0 min Hop 8 0.0 IBUs
Anyone know what Sticklebract is like on it's own? Guess I'll find out anyway
Florian
Back On Track
- Joined
- 23/2/10
- Messages
- 3,035
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- 657
Recipe: Starter Wort
Brewer: Florian
Asst Brewer:
Style: who gives a ****
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 26.00 l
Post Boil Volume: 22.78 l
Batch Size (fermenter): 22.00 l
Bottling Volume:
Estimated OG: 1.035 SG
Estimated Color: 4.8 EBC
Estimated IBU: 9.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 120 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3820.53 g Premium Pilsner (Weyermann) (3.0 EBC) Grain 1 100.0 %
6.00 g Northern Brewer [11.40 %] - Boil 120.0 mi Hop 2 9.5 IBUs 10.00 g Yeast Nutrient (Boil 10.0 mins) Other 3 -
0.30 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 4 -
Mash Schedule: Starter Wort
Total Grain Weight: 3820.53 g
----------------------------
Name Description Step Temperat Step Time
mash in Heat to 20.0 C over 0 min 20.0 C 0 min
Mash Step Heat to 62.0 C over 42 min 62.0 C 30 min
Mash Step Heat to 63.0 C over 1 min 63.0 C 30 min
Mash Step Heat to 64.0 C over 1 min 64.0 C 20 min
Mash Step Heat to 71.0 C over 7 min 71.0 C 20 min
Mash Step Heat to 76.0 C over 5 min 76.0 C 10 min
Sparge: Flood sparge with 3 l water at 25 C
Notes:
All no chilled in 1.25L PET soft drink bottles
------
Brewer: Florian
Asst Brewer:
Style: who gives a ****
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 26.00 l
Post Boil Volume: 22.78 l
Batch Size (fermenter): 22.00 l
Bottling Volume:
Estimated OG: 1.035 SG
Estimated Color: 4.8 EBC
Estimated IBU: 9.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.8 %
Boil Time: 120 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3820.53 g Premium Pilsner (Weyermann) (3.0 EBC) Grain 1 100.0 %
6.00 g Northern Brewer [11.40 %] - Boil 120.0 mi Hop 2 9.5 IBUs 10.00 g Yeast Nutrient (Boil 10.0 mins) Other 3 -
0.30 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 4 -
Mash Schedule: Starter Wort
Total Grain Weight: 3820.53 g
----------------------------
Name Description Step Temperat Step Time
mash in Heat to 20.0 C over 0 min 20.0 C 0 min
Mash Step Heat to 62.0 C over 42 min 62.0 C 30 min
Mash Step Heat to 63.0 C over 1 min 63.0 C 30 min
Mash Step Heat to 64.0 C over 1 min 64.0 C 20 min
Mash Step Heat to 71.0 C over 7 min 71.0 C 20 min
Mash Step Heat to 76.0 C over 5 min 76.0 C 10 min
Sparge: Flood sparge with 3 l water at 25 C
Notes:
All no chilled in 1.25L PET soft drink bottles
------
Aus_Rider_22
Well-Known Member
- Joined
- 7/7/09
- Messages
- 616
- Reaction score
- 27
Just cubed an Aussie Lager.
It's for the Aus Day cricket carnival where I will have about 30 blokes in the shed over the weekend. One keg with be this and the other either a DSGA or Tony's LCBA clone for good measure.
Aus Day Mega Lager
85% Pilsner
10% Flaked Rice
5% Dextrose
25gm Cluster @ 60mins
S-189
Not the flashest beer at all, it's meant to keep the masses happy, but it's the first time I've used flaked rice which was cool.
Hopefully I don't curse the beer but it's the clearest/cleanest looking beer into the cube I have done. Only things I changed, used a hop holder and used Brewbrite for the first time.
Hopefully it will go down easy in January!
It's for the Aus Day cricket carnival where I will have about 30 blokes in the shed over the weekend. One keg with be this and the other either a DSGA or Tony's LCBA clone for good measure.
Aus Day Mega Lager
85% Pilsner
10% Flaked Rice
5% Dextrose
25gm Cluster @ 60mins
S-189
Not the flashest beer at all, it's meant to keep the masses happy, but it's the first time I've used flaked rice which was cool.
Hopefully I don't curse the beer but it's the clearest/cleanest looking beer into the cube I have done. Only things I changed, used a hop holder and used Brewbrite for the first time.
Hopefully it will go down easy in January!
going down a hill
Beer Cod
- Joined
- 11/12/10
- Messages
- 728
- Reaction score
- 84
Well I have my V1.1 pils cold conditioning at present. It's a variation of the first pilsner which was all Hallertau Mittlefrueh but this time I bittered with Perle (fast becoming a favourite hop) and used Hallertau Mittlefrueh as the flame out hop. This will defiantly be my last lager until after summer, god damn lagers take their sweet time.
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 3.3 (EBC): 6.4
Bitterness (IBU): 45.0 (Average)
97.56% Pilsner
2.44% Acidulated Malt
1.8 g/L Perle (8.5% Alpha) @ 60 Minutes (Boil)
1.3 g/L Hallertau Mittlefrueh (5.4% Alpha) @ 0 Minutes (Boil)
0.1 g/L Irish Moss @ 5 Minutes (Boil)
Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes
Fermented at 10C with Wyeast 2042 - Danish Lager
Notes: Mash schedual
Add 9.2 litres of 58 degree water to hit 52 - hold for 10 minutes
Add 4.24 litres of 99 (boiling) water to hit 64 - hold for 60 mins
0mins hop addition was left in for 30mins after flameout.
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 3.3 (EBC): 6.4
Bitterness (IBU): 45.0 (Average)
97.56% Pilsner
2.44% Acidulated Malt
1.8 g/L Perle (8.5% Alpha) @ 60 Minutes (Boil)
1.3 g/L Hallertau Mittlefrueh (5.4% Alpha) @ 0 Minutes (Boil)
0.1 g/L Irish Moss @ 5 Minutes (Boil)
Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes
Fermented at 10C with Wyeast 2042 - Danish Lager
Notes: Mash schedual
Add 9.2 litres of 58 degree water to hit 52 - hold for 10 minutes
Add 4.24 litres of 99 (boiling) water to hit 64 - hold for 60 mins
0mins hop addition was left in for 30mins after flameout.
malt_shovel
Well-Known Member
- Joined
- 11/12/09
- Messages
- 314
- Reaction score
- 33
Inspired by King Goblin Ale but not attempting a clone
Celebration Ale (Old Ale)
Original Gravity (OG): 1.066 (P): 16.1
Final Gravity (FG): 1.018 (P): 4.6
Alcohol (ABV): 6.30 %
Colour (SRM): 26.9 (EBC): 53.0
Bitterness (IBU): 47.3 (Average)
61.74% Maris Otter Malt
16.25% Vienna
6.5% Amber Malt
6.01% Caraaroma
4.79% Cane Sugar
3.25% Special-B
0.81% Roasted Barley
0.65% Carafa I malt
2.8 g/L East Kent Golding (5.2% Alpha) @ 60 Minutes (Boil)
2.2 g/L East Kent Golding (5.2% Alpha) @ 15 Minutes (Boil)
0.2 g/L Gypsum (Calcium Sulfate) @ 3 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 2 Minutes (Mash)
0.1 g/L Whirlfloc Tablet @ 9 Minutes (Boil)
Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes
Fermented at 18C with Wyeast 1469 - West Yorkshire Ale
Notes: 10/29/2011 22:15 - 18Ltrs @ 1.060 SG pitched top-crop Wy1469
No sparge BIAB - mashed around 68oC
10/30/2011 08:30 : stirred the brew and aerated with air-stone set cooler to 19oC
11/6/2011 Gravity @ 1.020 for a couple of days. Gave fermentor a swirl and increased temp to 20oC.
11/8/2011 Gravity @ 1.018
Recipe Generated with BrewMate
Celebration Ale (Old Ale)
Original Gravity (OG): 1.066 (P): 16.1
Final Gravity (FG): 1.018 (P): 4.6
Alcohol (ABV): 6.30 %
Colour (SRM): 26.9 (EBC): 53.0
Bitterness (IBU): 47.3 (Average)
61.74% Maris Otter Malt
16.25% Vienna
6.5% Amber Malt
6.01% Caraaroma
4.79% Cane Sugar
3.25% Special-B
0.81% Roasted Barley
0.65% Carafa I malt
2.8 g/L East Kent Golding (5.2% Alpha) @ 60 Minutes (Boil)
2.2 g/L East Kent Golding (5.2% Alpha) @ 15 Minutes (Boil)
0.2 g/L Gypsum (Calcium Sulfate) @ 3 Minutes (Mash)
0.1 g/L Epsom Salt (MgSO4) @ 2 Minutes (Mash)
0.1 g/L Whirlfloc Tablet @ 9 Minutes (Boil)
Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes
Fermented at 18C with Wyeast 1469 - West Yorkshire Ale
Notes: 10/29/2011 22:15 - 18Ltrs @ 1.060 SG pitched top-crop Wy1469
No sparge BIAB - mashed around 68oC
10/30/2011 08:30 : stirred the brew and aerated with air-stone set cooler to 19oC
11/6/2011 Gravity @ 1.020 for a couple of days. Gave fermentor a swirl and increased temp to 20oC.
11/8/2011 Gravity @ 1.018
Recipe Generated with BrewMate
winkle
Teach a man to fish and play golf, and you'll neve
- Joined
- 9/11/06
- Messages
- 7,333
- Reaction score
- 464
Sunday is D-Day, I may yet be forced to sneak some rye in with this :unsure:
Tootin' Saison
Saison
Type: All Grain Date: 19/09/2011
Batch Size (fermenter): 23.00 l
Boil Size: 29 l
Boil Time: 75 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.85 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 85.4 %
Fermentation: Ale, Two Stage
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 73.5 %
0.70 kg Munich II (Weyermann) (16.7 EBC) Grain 2 10.3 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 7.4 %
0.10 kg Wheat, Roasted (837.3 EBC) Grain 4 1.5 %
0.50 kg Cane (Beet) Sugar (0.0 EBC) Sugar 5 7.4 %
40.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 6 30.2 IBUs
12.00 g Goldings, East Kent [5.00 %] - Aroma Steep 10.0 min Hop 10 0.0 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 11 -
1.00 Cup Orange Peel, Sweet (Boil 5.0 mins) Spice 9 -
15.00 g Coriander Seed (Boil 5.0 mins) Spice 8 -
Beer Profile
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.005 SG
Tootin' Saison
Saison
Type: All Grain Date: 19/09/2011
Batch Size (fermenter): 23.00 l
Boil Size: 29 l
Boil Time: 75 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.85 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 85.4 %
Fermentation: Ale, Two Stage
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 73.5 %
0.70 kg Munich II (Weyermann) (16.7 EBC) Grain 2 10.3 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 7.4 %
0.10 kg Wheat, Roasted (837.3 EBC) Grain 4 1.5 %
0.50 kg Cane (Beet) Sugar (0.0 EBC) Sugar 5 7.4 %
40.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 6 30.2 IBUs
12.00 g Goldings, East Kent [5.00 %] - Aroma Steep 10.0 min Hop 10 0.0 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 11 -
1.00 Cup Orange Peel, Sweet (Boil 5.0 mins) Spice 9 -
15.00 g Coriander Seed (Boil 5.0 mins) Spice 8 -
Beer Profile
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.005 SG
Florian
Back On Track
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- 23/2/10
- Messages
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- 657
Just cubed a Smurto-ish Landlord.
97% TF FM GP
3% Wey Caraaroma
Fuggles to 28 IBU @ FWH
EKG 0.5g/L @ 10 and 20 each
Styrian 1g/L cube hopped
Styrian 1g/L french pressed into keg.
For some reason I always get a low-ish efficiency when using GP, might have to pay close attention to the crush next time. Still worked out OK though, got it up to 1.048 - 1.050, just a few litres less than planned, but still enough to fill a keg.
Also filtered and kegged my Czech Pils take 5, might have that ready to drink at the swap in a few weeks time.
97% TF FM GP
3% Wey Caraaroma
Fuggles to 28 IBU @ FWH
EKG 0.5g/L @ 10 and 20 each
Styrian 1g/L cube hopped
Styrian 1g/L french pressed into keg.
For some reason I always get a low-ish efficiency when using GP, might have to pay close attention to the crush next time. Still worked out OK though, got it up to 1.048 - 1.050, just a few litres less than planned, but still enough to fill a keg.
Also filtered and kegged my Czech Pils take 5, might have that ready to drink at the swap in a few weeks time.
raven19
Homer is God
- Joined
- 24/9/08
- Messages
- 5,297
- Reaction score
- 23
HLT on timer.
Brewing my first Flanders Red tomorrow night.
Jamil's grist at 68 mash, OG 1055
1056 primary, Roselare secondary
Grist %:
34 Vienna
31 Pils
21 Munich
6 raw wheat
4 caramunich 2
4 special B
EKG @ 60min for 0.26 BU:GU
Hoping it will be ready in 12 months time!
Brewing my first Flanders Red tomorrow night.
Jamil's grist at 68 mash, OG 1055
1056 primary, Roselare secondary
Grist %:
34 Vienna
31 Pils
21 Munich
6 raw wheat
4 caramunich 2
4 special B
EKG @ 60min for 0.26 BU:GU
Hoping it will be ready in 12 months time!
sponge
Dungeon O' Sponge Brewery
- Joined
- 12/1/08
- Messages
- 4,258
- Reaction score
- 711
Got the 2nd AG mashed and ready to bring to the boil (as myself and the mrs are heading into the markets to look at some xmas presents, I won't be able to boil til i get back)
IPA
3.5kg Ale
3kg Munich
0.5kg Caramalt
20g each of Amarillo, Centennial, Cascade and Columbus @ 10min
No Chill (hopefully accounting for extra bitterness with the 10min hops)
US-05
Sponge
IPA
3.5kg Ale
3kg Munich
0.5kg Caramalt
20g each of Amarillo, Centennial, Cascade and Columbus @ 10min
No Chill (hopefully accounting for extra bitterness with the 10min hops)
US-05
Sponge
jyo
No Chillin' Like a Villain.
Looks like I'll be finally getting to brew this tonight. Midnight brewing :icon_chickcheers:
Brown Date Belgian
Belgian Dark Strong Ale with date syrup
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 8.450
Total Hops (g): 70.00
Original Gravity (OG): 1.084 (P): 20.2
Final Gravity (FG): 1.020 (P): 5.1
Alcohol by Volume (ABV): 8.39 %
Colour (SRM): 22.2 (EBC): 43.7
Bitterness (IBU): 25.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90
Grain Bill
----------------
6.000 kg Pilsner (71.01%)
1.000 kg Munich I (11.83%)
0.400 kg Special-B (4.73%)
0.350 kg Wheat Malt (4.14%)
0.250 kg Dates (2.96%)
0.250 kg Caramunich I (2.96%)
0.200 kg Caraaroma (2.37%)
Hop Bill
----------------
70.0 g Saaz Pellet (3.6% Alpha) @ 60 Minutes (Boil) (3 g/L)
Misc Bill
----------------
Single step Infusion at 67C for 60 Minutes.
Fermented at 19C with Wyeast 1762 - Belgian Abbey II
Notes
----------------
250 gms dates, finely chopped, boiled for 10 minutes in 1.5 litres of water, strained, squeezed and liquid boiled down to a syrup to caramelise, then added to the boil in the last 15 minutes.
Recipe Generated with BrewMate
Brown Date Belgian
Belgian Dark Strong Ale with date syrup
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 8.450
Total Hops (g): 70.00
Original Gravity (OG): 1.084 (P): 20.2
Final Gravity (FG): 1.020 (P): 5.1
Alcohol by Volume (ABV): 8.39 %
Colour (SRM): 22.2 (EBC): 43.7
Bitterness (IBU): 25.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90
Grain Bill
----------------
6.000 kg Pilsner (71.01%)
1.000 kg Munich I (11.83%)
0.400 kg Special-B (4.73%)
0.350 kg Wheat Malt (4.14%)
0.250 kg Dates (2.96%)
0.250 kg Caramunich I (2.96%)
0.200 kg Caraaroma (2.37%)
Hop Bill
----------------
70.0 g Saaz Pellet (3.6% Alpha) @ 60 Minutes (Boil) (3 g/L)
Misc Bill
----------------
Single step Infusion at 67C for 60 Minutes.
Fermented at 19C with Wyeast 1762 - Belgian Abbey II
Notes
----------------
250 gms dates, finely chopped, boiled for 10 minutes in 1.5 litres of water, strained, squeezed and liquid boiled down to a syrup to caramelise, then added to the boil in the last 15 minutes.
Recipe Generated with BrewMate
Mayor of Mildura
Mad Snake
- Joined
- 21/6/09
- Messages
- 724
- Reaction score
- 96
jyo
No Chillin' Like a Villain.
Do it, mate! Though if it turns out below average I take no responsibility
Just weighed up the grain and had a chew on some Munich, caraaroma and special b... :icon_drool2:
Check out HERE for some other discussion about using dates. There is some good advice from the head brewer of Four Peaks in the US on brewing with dates.
Cheers.
Shed101
Beer Dog
- Joined
- 9/4/10
- Messages
- 1,018
- Reaction score
- 6
Just finished my 2nd A/G, 1934 Kidd Pale Ale.
Used Ian's BIAB spreadsheet and it worked perfectly. :icon_cheers:
Only aimed for 70% efficiency, and that's what I got.
One brim full cube in the water tank cooling now.
View attachment Kidd1934PA_BIAB_Beer_Designer1.2.xls
Used Ian's BIAB spreadsheet and it worked perfectly. :icon_cheers:
Only aimed for 70% efficiency, and that's what I got.
One brim full cube in the water tank cooling now.
View attachment Kidd1934PA_BIAB_Beer_Designer1.2.xls
spaced
Well-Known Member
- Joined
- 11/12/10
- Messages
- 248
- Reaction score
- 2
Ginger Beer Trial
Hoping to put something together nice and light for summer.
270g of peeled ginger grated @ 60
500g Demerara sugar @ 60
1/3 Cinamon stick @ 60
1tsp Yeast nutrient @ 10
1 Lemon peel @ 10
1 Lime peel @ 10
500g Bloodwood Honey @ flameout
Left sit over night to cool. This morning I topped up to approximately 7.5L OG 1044. Fermenting with US-05
Hoping to put something together nice and light for summer.
270g of peeled ginger grated @ 60
500g Demerara sugar @ 60
1/3 Cinamon stick @ 60
1tsp Yeast nutrient @ 10
1 Lemon peel @ 10
1 Lime peel @ 10
500g Bloodwood Honey @ flameout
Left sit over night to cool. This morning I topped up to approximately 7.5L OG 1044. Fermenting with US-05
NickB
I haven't had a C**t all night, Drinkstable....
- Joined
- 29/6/06
- Messages
- 4,436
- Reaction score
- 191
Case Swap Beer a-brewing!
Recipe: Sex Panther Black IPA 2
Style: 14B-India Pale Ale(IPA)-American IPA
Recipe Overview
Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.051 SG
Expected OG: 1.076 SG
Expected FG: 1.018 SG
Expected ABV: 7.8 %
Expected IBU (using Tinseth): 73.3
Expected Color: 72.2 EBC
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC
Fermentables
Australian BB Traditional Ale Malt 6.000 kg (81.1 %) In Mash/Steeped
US Victory Malt 0.650 kg (8.8 %) In Mash/Steeped
German Carafa II 0.300 kg (4.1 %) In Mash/Steeped
Belgian Aromatic Malt 0.250 kg (3.4 %) In Mash/Steeped
UK Black Malt 0.200 kg (2.7 %) In Mash/Steeped
Hops
US Cascade (7.5 % alpha) 5 g Loose Pellet Hops used 25 Min From End
US Centennial (9.9 % alpha) 5 g Loose Pellet Hops used 25 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 5 g Loose Pellet Hops used 25 Min From End
US Citra (11.1 % alpha) 5 g Loose Pellet Hops used 25 Min From End
US Cascade (7.5 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Centennial (9.9 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Citra (11.1 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Cascade (7.5 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Centennial (9.9 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Citra (11.1 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Cascade (7.5 % alpha) 20 g Loose Pellet Hops used At turn off
US Centennial (9.9 % alpha) 20 g Loose Pellet Hops used At turn off
US Columbus(Tomahawk) (14.2 % alpha) 20 g Loose Pellet Hops used At turn off
US Citra (11.1 % alpha) 20 g Loose Pellet Hops used At turn off
US Cascade (7.5 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Centennial (9.9 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Columbus(Tomahawk) (14.2 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Citra (11.1 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
Other Ingredients
Yeast: DCL US-56 SafAle American Ale x2 packs
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins
Recipe: Sex Panther Black IPA 2
Style: 14B-India Pale Ale(IPA)-American IPA
Recipe Overview
Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.051 SG
Expected OG: 1.076 SG
Expected FG: 1.018 SG
Expected ABV: 7.8 %
Expected IBU (using Tinseth): 73.3
Expected Color: 72.2 EBC
Apparent Attenuation: 75.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC
Fermentables
Australian BB Traditional Ale Malt 6.000 kg (81.1 %) In Mash/Steeped
US Victory Malt 0.650 kg (8.8 %) In Mash/Steeped
German Carafa II 0.300 kg (4.1 %) In Mash/Steeped
Belgian Aromatic Malt 0.250 kg (3.4 %) In Mash/Steeped
UK Black Malt 0.200 kg (2.7 %) In Mash/Steeped
Hops
US Cascade (7.5 % alpha) 5 g Loose Pellet Hops used 25 Min From End
US Centennial (9.9 % alpha) 5 g Loose Pellet Hops used 25 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 5 g Loose Pellet Hops used 25 Min From End
US Citra (11.1 % alpha) 5 g Loose Pellet Hops used 25 Min From End
US Cascade (7.5 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Centennial (9.9 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Citra (11.1 % alpha) 10 g Loose Pellet Hops used 20 Min From End
US Cascade (7.5 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Centennial (9.9 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Columbus(Tomahawk) (14.2 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Citra (11.1 % alpha) 15 g Loose Pellet Hops used 10 Min From End
US Cascade (7.5 % alpha) 20 g Loose Pellet Hops used At turn off
US Centennial (9.9 % alpha) 20 g Loose Pellet Hops used At turn off
US Columbus(Tomahawk) (14.2 % alpha) 20 g Loose Pellet Hops used At turn off
US Citra (11.1 % alpha) 20 g Loose Pellet Hops used At turn off
US Cascade (7.5 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Centennial (9.9 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Columbus(Tomahawk) (14.2 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
US Citra (11.1 % alpha) 30 g Loose Pellet Hops used Dry-Hopped
Other Ingredients
Yeast: DCL US-56 SafAle American Ale x2 packs
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins
Lord Raja Goomba I
Prisoner of Sobriety
Currently lautering this (slight change in my method - just for the hell of it, might post pics in the $20 stovetop lager method post).
Viscount is Truly Dead APA:
25L
OG: 1.050
FG: 1.018 (this is a guesstimate using an assumption for Attenuation % in brewmate)
EBC: 19.9
IBU: 35.1
5kg Perle Malt Bairds
.4kg Red Wheat Briess
.2kg Carared
.1kg Caraaroma
10g Galaxy at 30m
30g Citra at 10m
30g Galaxy at 10m
10g Cascade at 10m
20g Cascade Dry hop
Mash at 70 degrees (yes that's right, I want a session APA)
Windsor Yeast
A low abv% but full flavour take on my house APA. Want to drop the alcohol, keep all the flavour and I've upped the IBU to compensate for the extra body that will no doubt occur).
Goomba
Viscount is Truly Dead APA:
25L
OG: 1.050
FG: 1.018 (this is a guesstimate using an assumption for Attenuation % in brewmate)
EBC: 19.9
IBU: 35.1
5kg Perle Malt Bairds
.4kg Red Wheat Briess
.2kg Carared
.1kg Caraaroma
10g Galaxy at 30m
30g Citra at 10m
30g Galaxy at 10m
10g Cascade at 10m
20g Cascade Dry hop
Mash at 70 degrees (yes that's right, I want a session APA)
Windsor Yeast
A low abv% but full flavour take on my house APA. Want to drop the alcohol, keep all the flavour and I've upped the IBU to compensate for the extra body that will no doubt occur).
Goomba
seamad
beer dog
Just cubed citralicious,
90% maris
10% pale wheat
And 75 g acid malt.
Fwh citra to 20 ibu
Will do mini boil with 10 and 0 minute citra to get ibu up to @38 plus @20 g in keg.
Used my new pid with ramp/ soak function and didnt programme correct so ramp from52 to 64 got to 66 before i realized i ****** up...should be ok i nope.
Sitting out on my deck looking at the ocean sipping on back in black, a black ipa with centennial and citra
90% maris
10% pale wheat
And 75 g acid malt.
Fwh citra to 20 ibu
Will do mini boil with 10 and 0 minute citra to get ibu up to @38 plus @20 g in keg.
Used my new pid with ramp/ soak function and didnt programme correct so ramp from52 to 64 got to 66 before i realized i ****** up...should be ok i nope.
Sitting out on my deck looking at the ocean sipping on back in black, a black ipa with centennial and citra
- Status
