What Are You Brewing III

[goatherder]

Looks the goods Tony & Schooey, looking forward to tasting them.

My brewclub mild is mashing as we speak:

5% each pale, med & dark english crystal
3% pale choc
Baird's Perle is the remainder.
Mash at 68 to 1.035
about 18 IBUs of EKG at 60min
Ringwood at 20 degrees until it's done.

 

[paulwolf350]

Just started the boil on this now,

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Schwartzbier
Brewer: Paul Speechley
Asst Brewer:
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 31.04 L
Estimated OG: 1.052 SG
Estimated Color: 45.1 EBC
Estimated IBU: 31.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.75 kg Munich I (Weyermann) (14.0 EBC) Grain 46.61 %
2.75 kg Pilsner (Weyermann) (3.3 EBC) Grain 46.61 %
0.15 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 2.54 %
0.15 kg Chocolate Malt (886.5 EBC) Grain 2.54 %
0.10 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 1.69 %
30.00 gm Northern Brewer [6.75 %] (60 min) Hops 24.2 IBU
25.00 gm Northern Brewer [6.75 %] (20 min) Hops 6.8 IBU
40.00 gm Saaz [3.22 %] (0 min) Hops -
1 Pkgs European Lager II (Wyeast Labs #2247) [StaYeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.90 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 15.39 L of water at 74.1 C 65.6 C

looks and smells great, like malty coffee at the moment

Paul

 

[schooey]

Looks the goods Tony & Schooey, looking forward to tasting them.

My brewclub mild is mashing as we speak:

5% each pale, med & dark english crystal
3% pale choc
Baird's Perle is the remainder.
Mash at 68 to 1.035
about 18 IBUs of EKG at 60min
Ringwood at 20 degrees until it's done.

Oooo... sounds tasty, Scotty. Look forward to having a sample of the ringwood yeast. It's one I've read a lot about, but never tried. Be good to see you at the meeting too. mate... :beer:

 

[Tony]

Looks the goods Tony & Schooey, looking forward to tasting them.

My brewclub mild is mashing as we speak:

Ooooo your coming to the next one hey mate

very good!

 

[schooey]

here is waht i did. I ran out of chocolate malt so i went for the carafa spec 1 and ran out so i broke out the black malt

tasted awsome going into the keg..... about 3.4%

:lol: ... sometimes the 'throw together ones' are the best.... Look forward to tasting a Mild with the Yorkie yeast too... Still yet to get a strain of it, but I hear they're coming soon....

 

[Tony]

YEah mate... its due for its run again. I will be getting another when it comes out. I still have one vial left in the fridge just incase it doesnt

Are we judging the milds mate.... or just tasting?

 

[shawnheiderich]

A Long Tan memoriabilia based on 4 Stars Viet beer ... Brew kicks off tomorrow with and English Ale to follow... will update with recipes


;-)

Here is the update from the Brew day a pic of the D445 Larger in the Hydro tube, it may be a bit dark :lol: . Pitched 2 18L fermenters this morning with a 4L starter.

Shawn

 

[Tony]

Ok...... i have revised my NZ IPA.

Im making it a NZ Wheat IPA. Kind of inspired by my New Age Aussie Wheat beer...... but bigger hops!

I shall call it a NZWIPA

I almost considered making it a NZ Roggen IPA but small steps..... this one will grow

Using 270g of hop flowers.




NZWIPA

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 11.00
Anticipated OG: 1.052 Plato: 12.84
Anticipated EBC: 16.5
Anticipated IBU: 50.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
45.5 5.00 kg. JWM Wheat Malt Australia 1.040 4
45.5 5.00 kg. TF Golden Promise Pale Ale Ma UK 1.037 6
5.5 0.60 kg. TF Crystal UK 1.034 145
3.6 0.40 kg. JWM Caramalt Australia 1.036 50

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Sothern Cross Whole 15.90 26.1 40 min.
20.00 g. D SAAZ Whole 5.90 3.3 20 min.
20.00 g. Nelson Sauvin Whole 11.90 6.7 20 min.
30.00 g. D SAAZ Whole 5.90 3.0 10 min.
30.00 g. Nelson Sauvin Whole 11.40 5.8 10 min.
20.00 g. Sothern Cross Whole 15.90 5.4 10 min.
40.00 g. D SAAZ Whole 5.90 0.0 0 min.
40.00 g. Nelson Sauvin Whole 11.90 0.0 0 min.
30.00 g. Sothern Cross Whole 15.90 0.0 0 min.


Yeast
-----

WYeast 1272 American Ale II

 

[manticle]

I actually just bottled this one but I'll be doing it again with a different yeast very soon.

Some kind of golden altbier homage/hybrid thingamajig

Type: All grain
Size: 22 liters
Color: 8 HCU (~6 SRM)
Bitterness: 32 IBU
OG: 1.051
FG: 1.010
Alcohol: 5.3% v/v (4.1% w/w)

Grain: 3kg JW Pilsner
1kg Weyerman Vienna
1kg Weyerman Munich
250g Dingeman's biscuit

Mash: 70% efficiency, Single infusion, batch sparge, 60 mins, 65 degrees
Boil: 60 minutes SG 1.037 30 liters

Hops: 30g Tettnanger (4.5% AA, 60 min.)
40g Tettnanger (4.5% AA, 20 min.)
20g Tettnanger (aroma)

US05. The aim is to do this one with WY 1007 German ale - just had some delivered so I might do it again next week.

 

[superdave]

1.5kg wheat malt
1.0kg pale malt
0.1kg munich malt
7g Hallertau Mittlefrueh 60 min
7g Hallertau Mittlefrueh 15 min
6g corriander seeds
Craft Brewer Weizen yeast
whirfloc

Bottled this one and done another with a changes to the hops and spices.
9g Hallertau Mittlefrueh 60 min
4g Amarillo 15 min
650g ginger
Still a 12L ferment.
Tastes great so far, has a zing to it; will have to see how long it lasts in the bottle though. I'm calling this one 'Sunburn' (white and ginger ).

 

[MarkMc]

OK first ever brew is now quite drinkable. Just needs a few more weeks for the bubbles to get smaller.


So this is what I am brewing now:

Brew number 3:
Coopers Canadian Blonde
Swapped the kit yeast for a safale US-05
I'm also using a 1kg bag of "ultra blend" from brew cellar (#15)
plus 250g of extra dex for more alcohol.

Trying to keep it at 18-19 degrees.

I'm starting to move slowly away from just the kit. But I have a few more things I want to try before looking seriously at AG.

On the drawing board is a dry cider and kit stout, but I need to drink some of this first brew to get me some empty bottles.

 

[under]

Good work mate. Using better yeast such as 05 is a good move. The resulting beers will be far superior than with the kit yeast. Good luck with it all.

 

[Greg Lawrence]

Ive never made an all grain stout before.
Can someone tell me if this looks OK

The Chinook hops are from my recent harvest, so no idea about their AA%.
Default for Chinook in beersmith was 13%


Style: Oatmeal Stout
TYPE: All Grain

--------------------------
Batch Size: 19.00 L
Estimated OG: 1.062 SG
Estimated Color: 45.1 SRM
Estimated IBU: 55.9 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 90 Minutes

Ingredients:
------------
2.00 kg Export Pilsner (Joe White) (3.5 SRM) Grain 35.71 %
2.00 kg Pale Malt, Traditional Ale (Joe White) (6.Grain 35.71 %
0.50 kg Oats, Flaked (Briess) (1.4 SRM) Grain 8.93 %
0.40 kg Brown Malt (57.0 SRM) Grain 7.14 %
0.40 kg Roasted Barley (Joe White) (710.0 SRM) Grain 7.14 %
0.30 kg Wheat Malt, Malt Craft (Joe White) (4.0 SRGrain 5.36 %
30.00 gm Chinook Flowers (Gregs) [13.00 %] (60 minHops 42.0 IBU
20.00 gm Chinook Flowers (Gregs) [13.00 %] (15 minHops 13.9 IBU
1 Pkgs SafLager - European Lager (Fermentis #US-0Yeast-Ale

Gregor

 

[Kleiny]

Here is the update from the Brew day a pic of the D445 Larger in the Hydro tube, it may be a bit dark :lol: . Pitched 2 18L fermenters this morning with a 4L starter.

Shawn

Got any malt in that

 

[Jimmeh]

Ive never made an all grain stout before.
Can someone tell me if this looks OK

The Chinook hops are from my recent harvest, so no idea about their AA%.
Default for Chinook in beersmith was 13%


Style: Oatmeal Stout
TYPE: All Grain

--------------------------
Batch Size: 19.00 L
Estimated OG: 1.062 SG
Estimated Color: 45.1 SRM
Estimated IBU: 55.9 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 90 Minutes

Ingredients:
------------
2.00 kg Export Pilsner (Joe White) (3.5 SRM) Grain 35.71 %
2.00 kg Pale Malt, Traditional Ale (Joe White) (6.Grain 35.71 %
0.50 kg Oats, Flaked (Briess) (1.4 SRM) Grain 8.93 %
0.40 kg Brown Malt (57.0 SRM) Grain 7.14 %
0.40 kg Roasted Barley (Joe White) (710.0 SRM) Grain 7.14 %
0.30 kg Wheat Malt, Malt Craft (Joe White) (4.0 SRGrain 5.36 %
30.00 gm Chinook Flowers (Gregs) [13.00 %] (60 minHops 42.0 IBU
20.00 gm Chinook Flowers (Gregs) [13.00 %] (15 minHops 13.9 IBU
1 Pkgs SafLager - European Lager (Fermentis #US-0Yeast-Ale

Gregor

Hi Gregor

Stout doesnt look too bad!

Is there a reason for the mix of pils and pale malt? It will thin the body a little bit.

The brown malt isnt something usually used in an oatmeal stout, try replacing it with Chocolate malt. would be more to style. Unless you wanted to try the brown malt?

If you want some more control over the bitterness, try replacing the first addition with hops you know the alpha acid of and then using your homegrown ones later in the boil.

The yeast is not what you want. You need an Ale yeast not a lager one. Unless thats what you are going for?

Something like this would be nice:

4.0kg Pale malt
0.5kg flaked oats
0.4kg Chocolate malt
0.3kg Roasted barley
0.3kg wheat malt

whatever hops @ 60min
homegrown chinook @ 15min

Safale US-05 american ale or S-04 english ale yeast

You might also want to think about adding a little Crystal malt if you want a bit of sweetness to balance out the roastyness and bitterness.

Hope that helps.

Jim

 

[Hutch]

Belgian Tripel.
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.00 L
Estimated OG: 1.080 SG
Estimated Color: 4.5 SRM
Estimated IBU: 36 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
7.00 kg Belgian Pilsner (Dingemans) (2.0 SRM)
50.00 gm Czech Saaz [3.00 %] (60 min)
25.00 gm Hallertau Mittlefrueh [5.70 %] (60 min)
15.00 gm Czech Saaz [3.00 %] (15 min)
15.00 gm Hallertau Mittlefrueh [5.70 %] (15 min)
0.80 kg Belgian Candi Sugar (0.5 SRM)

Water Treatment: (per 40Ltrs, Westmalle approximated using Melbourne water)
---------------------
1.00 gm Calcium Chloride
2.00 gm Calcium Sulphate
2.00 gm Sodium Bicarbonate
2.00 gm Epsom Salts
2.00 gm Chalk

Yeast
-----
WYeast 3787 Trappist High Gravity


Single Infusion, Light Body, Batch Sparge
90 minute mash at 61.5deg, and 90 minute boil.
Will build up a good 5Ltr starter before pitching.
Sugar to be added towards end of primary for full attenuation.
Shooting for around 9%abv.

 

[Greg Lawrence]

Hi Gregor

Stout doesnt look too bad!

Is there a reason for the mix of pils and pale malt? It will thin the body a little bit.

The brown malt isnt something usually used in an oatmeal stout, try replacing it with Chocolate malt. would be more to style. Unless you wanted to try the brown malt?

If you want some more control over the bitterness, try replacing the first addition with hops you know the alpha acid of and then using your homegrown ones later in the boil.

The yeast is not what you want. You need an Ale yeast not a lager one. Unless thats what you are going for?

Something like this would be nice:

4.0kg Pale malt
0.5kg flaked oats
0.4kg Chocolate malt
0.3kg Roasted barley
0.3kg wheat malt

whatever hops @ 60min
homegrown chinook @ 15min

Safale US-05 american ale or S-04 english ale yeast

You might also want to think about adding a little Crystal malt if you want a bit of sweetness to balance out the roastyness and bitterness.

Hope that helps.

Jim

Thanks for the advise jim. That is exactly what I was after.
How does this look now?


Recipe: Oatmeal Stout

Batch Size: 19.00 L
Estimated OG: 1.064 SG
Estimated Color: 53.5 SRM
Estimated IBU: 44.7 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) (6.Grain 69.57 %
0.50 kg Oats, Flaked (Briess) (1.4 SRM) Grain 8.70 %
0.40 kg Chocolate Malt (Joe White) (338.0 SRM) Grain 6.96 %
0.35 kg Roasted Barley (Joe White) (710.0 SRM) Grain 6.09 %
0.30 kg Wheat Malt, Malt Craft (Joe White) (4.0 SRGrain 5.22 %
0.20 kg Crystal (Joe White) (55.0 SRM) Grain 3.48 %
25.00 gm Northern Brewer [10.50 %] (60 min) Hops 31.0 IBU
20.00 gm Chinook Flowers (Gregs) [13.00 %] (15 minHops 13.7 IBU
1 Pkgs SafAle - American Ale (Fermentis #US-05) Yeast-Ale


Gregor

 

[Jimmeh]

Thanks for the advise jim. That is exactly what I was after.
How does this look now?


Recipe: Oatmeal Stout

Batch Size: 19.00 L
Estimated OG: 1.064 SG
Estimated Color: 53.5 SRM
Estimated IBU: 44.7 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) (6.Grain 69.57 %
0.50 kg Oats, Flaked (Briess) (1.4 SRM) Grain 8.70 %
0.40 kg Chocolate Malt (Joe White) (338.0 SRM) Grain 6.96 %
0.35 kg Roasted Barley (Joe White) (710.0 SRM) Grain 6.09 %
0.30 kg Wheat Malt, Malt Craft (Joe White) (4.0 SRGrain 5.22 %
0.20 kg Crystal (Joe White) (55.0 SRM) Grain 3.48 %
25.00 gm Northern Brewer [10.50 %] (60 min) Hops 31.0 IBU
20.00 gm Chinook Flowers (Gregs) [13.00 %] (15 minHops 13.7 IBU
1 Pkgs SafAle - American Ale (Fermentis #US-05) Yeast-Ale


Gregor

I like it Greg, should be a nice american style stout. Along the lines of Rogue Shakespeare Stout.

 

[ledgenko]

Shawn ... D445 ..looking grand .. will be great with Thai fish cakes or bar snacks...lol.. I am thinking that the overall flavour characterisitics might be enhanced by using Chinese cascade hops in leiu of Aust Hops.. I had a Tiger and a Tsoa today and both flavours although Hoppy were distinctly different from other Western beers.. IMO anyhow.

Thought it might be worth a go at next big brew once the Kettle gets cut... and the Fermenter fridge is ready to go here in the 'Switch ..

Damn beer is all I am thinking about !! ;-) ... SWMBO is over it .. and has suggested during reno we reduce the brews down to 4 - 6 weekly ..

 

[RdeVjun]

I'm starting Lager season early, a Munich Helles similar to last winter's effort which was just delicious.

72% Wey Bohemian Pilsner
11% Wey Pale Wheat
8% Wey Carapils
9% B&G Polenta pre- boiled/ gelatinised
Protein rest, single decoction up to 65C saccharification rest, dunk sparge/ mashout.
75 min 17IBU Saaz
20 min 5IBU Hallertau Mittelfreuh
9EBC, 22IBU, OG 1.050, FG maybe 1.012, so about 4.9% abv.
2 * 0.8L starters of Wyeast 2042 at 10C, ramp up to 18C at the end for diacetyl rest then crash chill.

I've dropped Melanoidin from the recipe in favour of decoction, also a bit of an experiment with the low- AA% (Saaz <2%) for bittering. The Bo Pils does give a beautifully clear wort despite the adjuncts, hopefully it doesn't haze. I'm hoping to have a couple of batches of this ready before Easter.