What Are You Brewing III

[Tony]

Brewing a Belgian Dubbel after drinking a bottle of Westmalle Dubbel the other night...... im all inspired again. Havnt made one for ages.

origional beer will be golden, but a bottle of D2 dark candi syrip will fix that



Belgian Dubbel

A ProMash Recipe Report

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

Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 5.30
Anticipated OG: 1.067 Plato: 16.35
Anticipated EBC: 33.3
Anticipated IBU: 22.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.5 4.00 kg. Weyermann Pilsner Germany 1.038 4
13.2 0.70 kg. D2 Candi Syrip Belgium 1.032 160
5.7 0.30 kg. Abbey Belgium 1.036 50
5.7 0.30 kg. Aeromatic Belgium 1.035 37



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. E.K Goldings Pellet 6.50 22.6 40 min.


Yeast
-----

WYeast 3787 Trappist High Gravity


Mashed 10 min @ 52
infused up to 65 for 45 min
infuse up to 72 and mash out at this.

gunna cube it and put it in when i get time

cheers

 

[Brewer_010]

Weizen today

49% JW Pilsner
49% JW Wheat
2% Weyerman Cara-amber
Hallertau to 15 IBUs
Hallertau aroma hop 1.5g/L (just cos)
WY3068 Weihenstephan yeast

 

[Tony]

Belgian Dubbel in the cube...... and now for this..........

Brewing 34 liter batch of Saison to fill 2 x 17 liter cubes.

The 2 cubes will be fermented side by side with belgian saison and french saison to see what the difference is

I put the mash in while the Dubbel was boiling....... Its almost ready to step up from 63 deg


Golden Saison

A ProMash Recipe Report

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

Batch Size (L): 34.00 Wort Size (L): 34.00
Total Grain (kg): 5.75
Anticipated OG: 1.040 Plato: 9.89
Anticipated EBC: 7.0
Anticipated IBU: 27.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
78.3 4.50 kg. Weyermann Pilsner Germany 1.038 4
10.4 0.60 kg. JWM Wheat Malt Australia 1.038 4
8.7 0.50 kg. Simpsons Golden naked oats UK 1.032 15
2.6 0.15 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Czech Saaz Pellet 4.00 19.6 45 min.
20.00 g. E.K Goldings Pellet 6.50 5.7 15 min.
30.00 g. Tettnanger Tettnang Pellet 4.50 2.4 5 min.


Yeast
-----

WYeast 3724 Belgian Saison

and

WYeast 3711 French Saison


Edit: boil times are with 5 min added to give me no chill bitterness....... its will be 40, 10, 0

 

[bconnery]

5 kilos of strawberries taking up room in my freezer so it's time for another crack at an old favourite I haven't made for a couple of years.
I'll put the strawberries in around half the batch. The idea is to have one mini-keg of weizen for me, as the wife isn't a huge fan of them, and one of strawbeery.

Recipe: Strawbeery 2011
Brewer: Mooshells
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 30.00 l
Boil Size: 36.00 l
Bottling Volume: 30.00 l
Estimated OG: 1.044 SG
Estimated Color: 5.3 EBC
Estimated IBU: 12.0 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2500.00 g Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 2 47.2 %
2800.00 g Wheat Malt (Barrett Burston) (3.0 EBC) Grain 1 52.8 %
1.0 pkg Munich (Danstar #) [50.00 ml] Yeast 5 -
20.00 g Tettnang [4.50 %] - Boil 15.0 min Hop 4 4.2 IBUs
10.00 g Northern Brewer [8.20 %] - Boil 60.0 min Hop 3 7.8 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5300.00 g
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.00 l of water at 71.9 C 66.0 C 60 min


Notes:
------
5kgs of strawberry added to around half the batch

 

[bullsneck]

Heating the HLT for this one. Serving this on the last day of work for 2011.

First time using Brew Brite so keen to see what the fuss is all about.

BOAB Final Bell Pale Ale (American Pale Ale)

Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 4.2 (EBC): 8.2
Bitterness (IBU): 30.0 (Rager)

78.98% Joe White Traditional Ale
19.74% Joe White Wheat Malt
1.28% Rice Hulls

2.7 g/L Citra (11.1% Alpha) @ 15 Minutes (Boil)
1 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)

0.2 g/L Calcium Chloride @ 90 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
0.8 g/L PH 5.2 @ 90 Minutes (Mash)
0.3 g/L Yeast Nutrient @ 15 Minutes (Boil)
0.3 g/L BrewBrite @ 0 Minutes (Boil)

Single step Infusion at 65C for 90 Minutes. Boil for 90 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[jyo]

Cranked this out on a whim last night (cracked the grain @ 8 pm) so didn't finish till about 1 am. This will be for the family on Christmas day.


APA 25
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 10.606
Total Hops (g): 170.00
Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 8.4 (EBC): 16.5
Bitterness (IBU): 40.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 60

Grain Bill
----------------
9.000 kg Pale Malt (84.86%)
1.000 kg Wheat Malt (9.43%)
0.356 kg Crystal 120 (3.36%)
0.250 kg Caramalt (2.36%)

Hop Bill
----------------
40.0 g Cascade Pellet (4.2% Alpha) @ 40 Minutes (Boil) (0.9 g/L)
30.0 g Cascade Pellet (4.2% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
20.0 g Centennial Pellet (8% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
30.0 g Cascade Pellet (4.2% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
20.0 g Cascade Pellet (4.2% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
30.0 g Simcoe Pellet (11.5% Alpha) @ whirlpool (0.7 g/L)

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

Single step Infusion at 67C for 60 Minutes.
Fermented at 18C with Notto


Recipe Generated with BrewMate

 

[yasmani]

lucky day today I made my own usa home beer for first try. 1 kilo gramme of barley seeds also 400 more dark seeds and 2 syrips cooked with cascade bullets.smells like beauty can i drink it in one weeks or two weeks.

 

[Liam_snorkel]

is your airlock bubbling?

 

[Tony]

lucky day today I made my own usa home beer for first try. 1 kilo gramme of barley seeds also 400 more dark seeds and 2 syrips cooked with cascade bullets.smells like beauty can i drink it in one weeks or two weeks.

All its missing is spam bot pics of semi naked russian or asian ladies

Dude....... where are you from....... im thinking Japan from you accent

 

[yasmani]

from campsie now and one year before working in malaysia but my first child home is karachi for too many years making it hard time to get beer so making fruits wine in secret from the shit police. for my future i want to make many home beers with barley seeds not syrip jars. today was for first try on the new experience.

 

[spaced]

Notes:
------
5kgs of strawberry added to around half the batch

Wow that is a hell of a lot of strawberries.

 

[felten]

I think this was originally copied from BCS, but I've fucked with it a lot since.
Rauchbier
OG: 1.050
Boil Time: 90 min

42% Smoked Malt
31% Floor Malted BoPils
16.3% Munich II
5.4 % Caramunich II
2.7 % Carafa Special II
2.7 % Melanoidin
All Weyermann malt.

90 min Magnum 21 IBUs
10 min Hallertauer Mittelfrueh 0.7 g/L

Mash: 54c for 20m -> 63c for 60m -> decoct to 71c for 30m


Not sure whether to hit it with a lager yeast, or do a pseudo lager with US-05.

 

[bconnery]

Wow that is a hell of a lot of strawberries.

Yes it is, and they are taking up a lot of freezer room
You need something like that amount, 3kgs minimum, to get any real strawberry flavour in a full batch anyway. I now bump up the flavour by only doing a half batch on the berries...
I get them from the markets in a jamming box, so that's a whole $5 worth there...

 

[Tony]

Knocking this one out today, that will make 3 different brews and 110L of beer for the weekend

CAP

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.10
Anticipated OG: 1.048 Plato: 11.90
Anticipated EBC: 4.2
Anticipated IBU: 33.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
69.3 7.00 kg. Weyermann Premium Pilsner Germany 1.038 3
24.8 2.50 kg. TF Flaked Maize UK 1.040 0
5.0 0.50 kg. Weyermann Carapils Germany 1.037 3
1.0 0.10 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Hallertau Aroma Pellet 8.10 9.6 First WH
50.00 g. Cluster Pellet 7.00 16.2 40 min.
20.00 g. Hallertau Aroma Pellet 8.10 7.5 40 min.
50.00 g. Hallertau Aroma Pellet 8.10 0.0 0 min.


Yeast
-----

White Labs WLP833 German Bock

 

[ged]

Doppelbock to have 6 months age for next winter

Braumeister 50L filled to only 40L
35 L batch (10L absorption loss, 10 L sparge, 90 min boil --> 5 L evap)
Anticipated OG 1073
IBU 26

10 kg Munich
2.25kg Pils
200g special B
20g Magnum 60
30g Hallertauer Tradition 40
#2487 Hella Bock cake

Ged

 

[mje1980]

Pale mild.

80.6% MO
3% Simpsons heritage
1.5% Victory
10.4% Wheat
4.5% Aromatic

Willamette 60
Willamette 30

1.034
18 IBU

Whitbread

 

[manticle]

Saison today

3.5 kg wey pils
1kg wheat
250 victory

15g each of saaz and spalt at 60 and 20
10g each at FO.

22 L

Calcium sulphate and chloride balanced and maybe a touch of citric acid.

3711

Should be doing very similar with belgian saison and farmhouse saison on the coming weeks.

Haven't started a mash this late for quite a while.

Most likely step mash - 55 for 5, 63 for 50, 68 for 10, 72 then 78 to mash out. 90 minute boil

 

[bradsbrew]

Will be doing this one when I get back from Rockvegas.
Looking at trying to get a light session beer for in the yard over summer. Would actually like to get the % below 2 so might drop the sugar down a bit.




Rarlly Driver
Australian Light Lager

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 2.000
Total Hops (g): 20.00
Original Gravity (OG): 1.026 (P): 6.6
Final Gravity (FG): 1.004 (P): 1.0
Alcohol by Volume (ABV): 2.87 %
Colour (SRM): 1.7 (EBC): 3.4
Bitterness (IBU): 13.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
1.500 kg Pale Malt (75%)
0.500 kg Cane Sugar (25%)

Hop Bill
----------------
10.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
10.0 g Aurora Pellet (10.3% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)

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

Single step Infusion at 70C for 90 Minutes.
Fermented at 17C with coopers or s-23


Recipe Generated with BrewMate

 

[Fish13]

doing a kit and half a kilo

a coopers english bitter with 500g of malt

 

[jbowers]

Just put down Smurtos Landlord. Ferment starts tomorrow once I filter and Keg Ross' NS Ale. Probably a Belgian Single next with Westmalle yeast.