What Are You Brewing III

[ekul]

Putting down a double of 'stoned with wood' for a party in a few weeks.


Pretty stock standard
5.6kg ale malt
3.6kg wheat
.2kg simpsons med crystal

Hops all galaxy flowers 13.4%AA

10g @ 30
24g @ 15
10 @ 0
20g french pressed into each keg
Because i nochill this comes out @ 22IBUs

The party is in byron so it will be a good opportunity to see how it stacks up

 

[winkle]

About to start the prep for this 'Jungle Wit' which is great with BBQ-ed fish, shellfish, ikan dilis etc.
Beer itself ends up too clear and ABV a touch high to really be considered a wit, so shoot me - it is what it is.


Bisayan Maputi
Witbier
Type: All Grain Date: 1/11/2011
Batch Size (fermenter): 22.00 l
Boil Size: 31.09 l
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 26.81 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 19.16 l Est Mash Efficiency 84.4 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
2.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3 36.7 %
2.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 2 45.9 %
0.50 kg Wheat, Torrified (3.3 EBC) Grain 4 9.2 %
0.20 kg Munich I (Weyermann) (14.0 EBC) Grain 5 3.7 %
0.25 kg Rice Hulls (0.0 EBC) Adjunct 1 4.6 %
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 7 -
1.06 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
10.00 g Coriander Seed (Boil 5.0 mins) Spice 10 -
4.00 g Ginger Root (Boil 5.0 mins) Herb 9 -
4.00 Items Calamansi limes (Boil 5.0 mins) Flavor 8 -
4.00 Items Pandan leaves (Boil 5.0 mins) Spice 11 -
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 13 -
18.00 g Aurora [8.25 %] - Boil 60.0 min Hop 6 15.4 IBUs
2.00 Items Lemon grass (Boil 5.0 mins) Spice 12 -
2.00 Items Calamansi limes (Secondary 3.0 days) Flavor 15 -
2.00 Items Lemon grass (Secondary 3.0 days) Spice 16 -
2.00 Items Pandan leaves (Secondary 3.0 days) Spice 17 -

Beer Profile

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 15.4 IBUs Calories: 427.1 kcal/l
Est Color: 6.7 EBC

 

[raven19]

Brewed a version of Jayse's Double Truffles last night with kbear.
Tis a big beer, prior to adding the bourbon to the keg - think of a thick sweet dessert beer! 1090OG + bourbon
If it comes close to the original it should be a cracker!!!

Hit all my numbers and also collected 10L of 3rd runnings (at 1045 ish) which I have boiled separately with aged hops and will pitch in some lambic dregs to get a black lambic happening B)

 

[NickB]

Home sick yesterday so put this down:


Recipe: Euro Lager
Style: 1C-Light Lager-Premium American Lager

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: 1.042 SG
Expected OG: 1.052 SG
Expected FG: 1.016 SG
Expected ABV: 4.8 %
Expected IBU (using Tinseth): 21.9
Expected Color: 7.6 EBC
Apparent Attenuation: 69.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 9 degC

Fermentables
German Bohemian Pilsner Malt 9.000 kg (92.3 %) In Mash/Steeped
German Munich Malt 0.750 kg (7.7 %) In Mash/Steeped

Hops
German Hallertauer Mittlefruh (4.6 % alpha) 50 g Loose Pellet Hops used 90 Min From End
German Hallertauer Mittlefruh (4.6 % alpha) 30 g Loose Pellet Hops used 30 Min From End

Other Ingredients
Calcium Chloride 15 g used In Boil
Koppafloc 2 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

 

[winkle]

And you reckon I'm obsessed

(Brewing a super-saison on the weekend mind you )

 

[NickB]

Oh, I never denied I'm obsessed!!! :beer:

Have cube, will fill

I'm even doing the dodgy kerbside collection scour for brewing things this week! Already picked up a 10L 'Lindy' Urn that works fine. Hello new HERMs Heat Exchanger!!

Sorry guys, back on topic

Cheers

 

[ekul]

putting down this

5kg munich II
.1kg med crystal

hops

25g POR 9.2% aa @ 60
25g cascade 4.7%aa @ 30
25g cascade @ 10
12g cascade @ 0

NOchilled.

Will beusing it with the san diego super yeast, after its finished with my stoned with wood ale

I stuffed up already tho, had my first beer way before the first hop addition. Hope it turns out alright

 

[stl]

Not sure what to call this one, apart from "hopefully delicious." Not really an "oatmeal stout" but along those lines. Was just kind of winging it -- found myself with an unexpected opportunity to brew and hadn't worked out a recipe...

5kg Maris Otter
500g rolled oats (organic Finnish rolled oats?!)
500g malted oats
200g choc wheat
200g roasted barley
185g pale choc malt

20g NZ Fuggles flowers (7.7%) 60min
30g NZ Willamette flowers (12%) 20min
30g Styrian Goldings pellets (5.2%) 20min

Some Wyeast 1469PC (West Yorkshire Ale.. from BribieG, thanks!) unceremoniously scooped from the top of a happily fermenting ESB.

Lost quite a bit of wort in all the flowers on top of not sparging enough in the first place, wound up with less than 20l in the fermenter and an O.G. of 1.058 (seems low, oops?). BeerSmith now tells me 42 IBU. At least with that volume the yeast hopefully won't climb out the top while nobody is around to check on it for a week or two...

 

[Frag_Dog]

Managed to get this done today. Wanted this to be the first run on my HERMS, but I couldn't work out the controler so I gave it a miss...


Fullers of Yourself
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain Date: 20/11/2011
Batch Size (fermenter): 23.00 l Brewer: Nathan
Boil Size: 35.00 l Asst Brewer:
Boil Time: 90 min Equipment: My Stainless Kegs (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 20.00 l Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
5.10 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 90.7 %
0.52 kg Pale Crystal Malt (100.0 EBC) Grain 2 9.3 %
25.00 g Challenger [7.50 %] - Boil 60.0 min Hop 3 19.0 IBUs
15.00 g Goldings, East Kent [6.50 %] - Boil 60.0 min Hop 4 9.9 IBUs
2.70 g Northern Brewer [8.50 %] - Boil 15.0 min Hop 7 1.2 IBUs
15.00 g Goldings, East Kent [6.50 %] - Boil 15.0 min Hop 6 4.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.054 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 34.9 IBUs Calories: 427.1 kCal/12 oz
Est Color: 18.9 EBC
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 5.62 kg
Sparge Water: 25.97 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.45 l of water at 72.3 C 65.6 C 75 min

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 117.64 g Carbonation Used: Bottle with 117.64 g Corn Sugar
Keg/Bottling Temperature: 21.1 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C
Notes


Created with BeerSmith

 

[raven19]

Partigyle Brew Day yesterday.

First Runnings - American Barley Wine 1120 SG
2nd Runnings - American Pale Ale 1060 OG
(3rd Runnings - for starters around 1030 - 1040)

Used a good 400+ grams of US hops in the above two brews too.

 

[Nick JD]

Amarillo Saison
17L
3.4kg Wey Ale
50g Caramunich 3
64C mash
24g Amarillo 60 min (25 IBU)
WY3724 @ 29-34C

 

[petesbrew]

Summer Saison - A slight variation of Tony's Bullshead.
Gear all cracked - ready to brew tonight when I get home.
Geez I hope I turned on the timer!

A ProMash Recipe Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.35
Anticipated OG: 1.047 Plato: 11.783
Anticipated EBC: 9.1
Anticipated IBU: 25.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
74.8 4.00 kg. BB Pale Ale Malt (2-row) Australia 1.037 5
18.7 1.00 kg. JWM Wheat Malt Australia 1.040 4
3.7 0.20 kg. CaraPilsner France 1.035 20
2.8 0.15 kg. Weyermann Acidulated Germany 1.000 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.00 g. Perle Pellet 4.00 20.9 60 min.
21.56 g. Goldings - E.K. Pellet 4.80 4.1 15 min.
28.75 g. Hallertau Hersbrucker Pellet 2.10 0.0 0 min.


Yeast
-----

White Labs WLP565 Belgian Saison I

 

[warra48]

Tomorrow is brewday. Plan is to do a sort of Alt. It's too late to change the recipe, the grain's been weighed and milled, HLT filled, and I'm ready to go first thing tomorrow morning.

25 Litres
Mash 64C 60 minutes
Anticipated OG 1.051

93.8% Joe White Munich
5.2% Carabohemian
1% Carafa Special II (last 10 minutes of mash, for colour, I don't want the roastiness)
37 IBU Smaragd 60 minutes
9 IBU Smaragd 15 minutes
3.3 IBU Smaragd 5 minutes
Whirlfloc, Yeast Nutrient 10 minutes
4 packs Saflager S23 (yes, 4 packs, I got them for a bargain price, thanks MHB)
Ferment 3 weeks at 10C, then lager for as long as I can stand it.

Using rainwater with 7 gr each Calcium Chloride and Calcium Sulphate.

 

[Lord Raja Goomba I]

Smaragd works well in a Continental lager - should be great for an alt.

Goomba

 

[argon]

Partigyle Brew Day yesterday.

First Runnings - American Barley Wine 1120 SG
2nd Runnings - American Pale Ale 1060 OG
(3rd Runnings - for starters around 1030 - 1040)

Used a good 400+ grams of US hops in the above two brews too.

Sounds fun... details?

 

[Florian]

Just finished cleaning up after brewing a Hefeweizen.
Did a double decoction, but lost a fair amount of the boiled grain to my daughter's breakfast muesli. Spent grain for dinner tonight.

Racked directly into fermenter where the wort is slow cooling now, head space purged with Co2. The idea is to under pitch without oxygenating the wort, in an desperate attempt to get a bit less clove and a bit more banana/bubblegum into the finished beer.

 

[raven19]

Sounds fun... details?

Maxed out mash tun with 17kg of:

80% pale
18% munich
2% caramunich 2

mixture of a heap of US hops from the freezer for bittering, including columbus, simcoe, glacier, citra, centennial.

64 ish mash temp

110 ibu for the ABW
45 ibu for the APA

 

[RdeVjun]

Name: ESB Double
Size: 44.0 litres
Style: Extra Special/Strong Bitter (English Pale Ale)
OG: 1.054, FG:1.013, Alc:5.4, IBU:35.1
(Alc method: by Volume; IBU method: Tinseth)

Fermentables:
Name amount units pppg lov %
British Cara-Malt 0.18 kg 1.035 10.0 1.8%
Belgian Special B 0.37 kg 1.029 221.0 3.6%
Weyermann Munich II 2.20 kg 1.036 9.0 21.8%
Marris Otter 6.50 kg 1.036 3.0 64.4%
Cane Sugar (Gran) 0.84 kg 1.042 0.0 8.3%

Hops:
Name amount units Alpha Min IBU
Challenger 73 g 6.5 80.0 27.2
E. Kent Goldings 51 g 5.0 20.0 7.9
Styrian Goldings 51 g 2.6 0.0 0.0

Yeast: Wyeast 1768PC English Special Bitter

Nothing remarkable as far as the recipe goes, however keen train spotters may note that this isn't my stock MaxiBIAB, its actually a double batch. I bought a second- hand Beerbelly 36L kettle and spiral burner with MP reg recently, tried it out on the weekend with two BIAB bags (never again) and still cubed 28L of 1.065, plus sugar and dilution equates to around 44L of 1.054 in fermenters- precisely what I was after! So I'm chuffed for a maiden run, will get a bigger bag organised and this could become methode RdeV from now on, will continue to use the 19L pot for sparging the baggie. :icon_cheers:

 

[winkle]

Just checking all the ingredients for a weekend of brewing (and less drinking this time)
First up on Friday arvo -
Acerola Pale
Fruit Saison
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l Asst Brewer:
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 84.5 %
Fermentation: Ale, Two Stage
Ingredients

3.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 54.7 %
2.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 39.1 %
0.20 kg Munich I (Weyermann) (14.0 EBC) Grain 3 3.1 %
18.00 g Aurora [8.25 %] - Boil 60.0 min Hop 5 13.6 IBUs
0.20 kg Cane (Beet) Sugar (0.0 EBC) Sugar 4 3.1 %
0.50 kg Acerola cherries (Primary 1.0 days) Flavor 9 -
0.50 kg Acerola cherries (Secondary 4.0 days) Flavor 10 -
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 7 -
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 6 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 8 -

Beer Profile

Est Original Gravity: 1.064 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 13.6 IBUs Calories: 427.1 kcal/l
Est Color: 7.3 EBC

Going with the W3724 for the reasonable contact time with fruit.

Following will be a "super-saison" and either a Galactic Pale Ale or a Suma Ale on Saturday.

 

[mje1980]

Supposed to be a mild, but im having people over in a few weeks so im doing a quick Aussie pale, dumbed down for the general public!

30/20 Aussie Pale

89% Simpsons MO
2.3% Caramunich 3
4% Simpsons aromatic.
4.7% Wheat

Amarillo and cascade @ 30 mins

Amarillo and cascade @ 20 mins

1.044
29 IBU

65c mash. 90 boil

US05. Ferment as quick as possible. Crash chill for 2 days max, then keg and carb. Should give it a week to sit in the fridge.