What Are You Brewing III

[malt_shovel]

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

Hey mate, I just got some victory malt and haven't used it previously, but was thinking it would be used like a light - medium crystal.

What are you expecting from 1.5% ?

Cheers in advance

:icon_chickcheers:

 

[NickB]

I find victory gives a biscuity bready character. Always have a fair whack (10-15%) in my Dark Milds...

Cheers

 

[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

****** this one up.

It wasn't so much leaving the tap open, it was not putting the damn tap on at all.

At least half the first runnings all over the concrete while I was doing something else. Still made up the whole volume so 1030 instead of 1047. Not sure if I'll get astringency from oversparging. I'll probably make a few litres of overstrength and add it in but it will **** up my comparative brewing.

I'll live.

@malt shovel - fairly interchangeable with biscuit (biscuity/toasty flavour). Not real crystal-like.

 

[black_labb]

Had a messy brew late last week. I hadn't brewed for 5 months as I was travelling. I also decided to try doing BIAB in an esky and then boil it in the keggle. Problem was I was on a bit of a time limit, which doesn't work well with new equipment.

Double batch, though the 2 halves will be treated differently. The Idea was to do one half as a peat smoked ale (possibly doing a mini mash with some more peat smoked ale, depending on flavour). The second one was going to become something like a wee heavy but with some treacle to add a bit more alcohol and flavour.

40 L

11.5kg marris otter
500g dark crystal
300g peated malt

20g of pacific gem for bittering.

The predicted OG was 1068 from memory.

Mashing in I used my usual process that I would use mashing into my urn, though this didn't work all that well. I had the mash sitting at 66* and put some more water on to boil to bring it up a touch to make a more dextrinous wort. 10 minutes later I added some hot water and ended up with the mash at 73*. I mashed for 90 mins to hopefully make it more fermentable. I had limited time and lack of knowledge of the equipment, I didn't even know the volume of the esky, probably about 35-40L at a guess. I ended up not having time to do my last sparge and just got what I had on the boil. I ended up with ~30L into 2 very squeezed cubes. Will be pitching the creation tonight onto some coopers yeast which may have a chance to get through the dextrinous wort.

 

[under]

Knocking a double of this out tomorrow -

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Nightside Porter
Brewer:
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 60.48 l
Post Boil Volume: 50.26 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 39.20 l
Estimated OG: 1.058 SG
Estimated Color: 41.2 EBC
Estimated IBU: 30.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 86.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.66 kg Munich Malt (17.7 EBC) Grain 1 42.6 %
4.66 kg Pale Malt (2 Row) US (3.9 EBC) Grain 2 42.7 %
0.80 kg Brown Malt (128.1 EBC) Grain 3 7.3 %
0.40 kg Roasted Barley (591.0 EBC) Grain 5 3.7 %
0.40 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4 3.7 %
46.00 g Galena [11.00 %] - Boil 60.0 min Hop 6 27.3 IBUs
51.00 g Goldings, East Kent [4.80 %] - Boil 5.0 Hop 7 2.6 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 8 -

 

[kiwisteveo]

just starting an extract hefe with shall we say a bit of exeperimentation with some of my ingredints and if i don't have a few to many mayby a slightly darker american pale ale with wyeast 1272 as have used the wyeast forbidden fruit yeast(hail the mighty liquid yeast) for an extract version for tony's bullshead witbeer and fark me if that didn't last long on tap :icon_drool2:

 

[Bribie G]

Knocking out a basic ESB for the BABBs first minicomp of the year end of January. I normally put in a Yorkshire Gold and it gets slammed "does not have the hallmarks of an English Bitter" so I'll go hallmarks this year :lol:

 

[Wimmig]

A modified extract IPA. Had to sub out all the hops for others. Clearing out dry malts in prep for AG later.

198.00 g Caramel/Crystal Malt - 40L (78.8 EBC) Grain 1 6.0 %
170.00 g Munich Malt - 10L (19.7 EBC) Grain 2 5.1 %
1940.00 g Light Dry Extract (15.8 EBC) Dry Extract 3 58.6 %
1000.00 g Extra Light Dry Extract (5.9 EBC) Dry Extract 4 30.2 %
21.00 g Chinook [13.00 %] - Boil 60.0 min Hop 5 33.5 IBUs
14.00 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 6 14.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
14.00 g Cascade [5.50 %] - Boil 15.0 min Hop 8 4.7 IBUs
14.00 g Northern Brewer [8.50 %] - Boil 15.0 min Hop 9 7.2 IBUs
113.00 g Malto-Dextrine (Boil 5.0 mins) Other 10 -
28.00 g Cascade [5.50 %] - Boil 1.0 min Hop 11 0.8 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -
14.00 g Amarillo Gold [8.50 %] - Dry Hop 7.0 Days

 

[Lord Raja Goomba I]

Knocking out a basic ESB for the BABBs first minicomp of the year end of January. I normally put in a Yorkshire Gold and it gets slammed "does not have the hallmarks of an English Bitter" so I'll go hallmarks this year :lol:

An Aussie knowing about ESB is a bit like a Londoner knowing about cricket.

Goomba

 

[mckenry]

Brewing 'The Half Wit' today in prep for Xmas.

First rest Done. On second now, before mash out.
Smells divine.

43% Pils
43% Wheat
16% Rye
Bravo hops to 18IBU
Belgian Abbey yeast 1762

Looks like milk pumping through the HERMS

Brew @ 21
No Filter, No Gelatin, No Lagering.

Cant wait.

 

[sp0rk]

I currently have a Cascade Golden Ale-ish clone fermenting

Thomas Coopers Traditional Draught Beer Kit (1.7kg)
Thomas Coopers Wheat Malt Extract (1.5kg)
500g Dextrose
50g Cascade hops
1 packet of US-05 yeast

dex and lme into 2 litres of boiling water @ 40 minutes
25g cascade @20 minutes
25g cascade @10 minutes
into the fermenter and poured the Draught kit can in
filled with slightly chilled water to 23L, got it down to 22 deg

OG 1052 SG
hoping for an FG of around 1011-1012 SG

This was my first boil, and i must say i loved the smell of malt and hops filling the house (the Mrs didn't enjoy it so much when she got home from work)
also the first time i've used my spare bar fridge as a fermenting fridge, i've got a 1.25L coke bottle filled with water and frozen sitting in the door shelf which keeps the wort perfectly at 22 deg

 

[A3k]

Making my first Alt today. I'm hoping this will be a great beer... if it's not, i'll keep trying till I get a great Alt.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Al's Alt
Brewer: Al
Asst Brewer:
Style: Dusseldorf Altbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 60.64 l
Post Boil Volume: 53.97 l
Batch Size (fermenter): 50.00 l
Bottling Volume: 50.00 l
Estimated OG: 1.051 SG
Estimated Color: 27.0 EBC
Estimated IBU: 49.4 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
3.33 kg Munich I (Weyermann) (14.0 EBC) 32.7 %
3.33 kg Pilsner (Weyermann) (3.3 EBC) 32.7 %
3.33 kg Munich II (Weyermann) (22.0 EBC) 32.7 %
0.20 kg Carafa Special II (Weyermann) (900.0 EBC Grain 2.0 %
178.00 g Spalter [5.40 %] - Boil 60.0 min 49.4 IBUs
72.00 l Rain Water
8.50 g Calcium Chloride (Mash 60.0 mins)
8.50 g Gypsum (Calcium Sulfate)
1.50 Items Whirlfloc Tablet (Boil 15.0 mins)
1.0 pkg German Ale (Wyeast Labs #1007)
2.00 tsp Yeast Nutrient


Mash Schedule: My Mash
Total Grain Weight: 10.20 kg
----------------------------
Name Description Step Temperat Step Time
Step Add 35.64 l of water at 69.1 C 64.5 C 60 min
Step Decoct 12.51 l of mash and boil it 75.0 C 20 min

 

[BennyH]

2 Kegs sitting;

BPA
Coopers Pale ALe
500g Dex
500g Light Dry Malt
250g Carramunich
100g Dried Corn Syrup
and 40g Armarillo, 25g @ 20 min, 10g @ 5 min and 5g @ flameout
US - 05

2 Brewing;

Marilyn
Canadian Blonde
500g Dex
200g Light Dry Malt
320g Meadow Honey
150g Flaked Barley
40 G Saaz, 15g @ 20min, 10g @ 15min, 5g @ 10 min and 5 @ flameout
can't remember what yeast

Angry Mexican
Coopers Cerveza
150g Flaked Rice
800g dex
100g light dry malt
100g dried corn syrup
1 lime
1 lemon
1 chili
30g Saaz, 15g @ 20 min, 15g @ flameout
can't remember what yeast

 

[pike1973]

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

just wondering what recipe you will be using for the belgian single you plan on brewing as I'd also like to brew one of these singles but can't nail down a good recipe.
Thanks Adz.

 

[mje1980]

Summer lager

4.5kg BEST pilz
100g Aromatic

12g Super pride 60
20g Tettnanger 20
20g Tettnanger 10

62c-30mins
72c-30mins

1.048
30 IBU

S189.

 

[manticle]

10 minutes later I added some hot water and ended up with the mash at 73*. I mashed for 90 mins to hopefully make it more fermentable. I had limited time and lack of knowledge of the equipment, I didn't even know the volume of the esky, probably about 35-40L at a guess. I ended up not having time to do my last sparge and just got what I had on the boil. I ended up with ~30L into 2 very squeezed cubes. Will be pitching the creation tonight onto some coopers yeast which may have a chance to get through the dextrinous wort.

If she ends up with a really high FG and just doesn't taste right and you enjoy bretty beers, add some orval dregs and let her sit a few more weeks.

 

[jbowers]

just wondering what recipe you will be using for the belgian single you plan on brewing as I'd also like to brew one of these singles but can't nail down a good recipe.
Thanks Adz.

Based on a recipe linked to me on this forum.

Belgian Single
Belgian Specialty Ale

Recipe Specs
----------------
Batch Size (L): 26.5
Total Grain (kg): 3.760
Total Hops (g): 82.00
Original Gravity (OG): 1.036 (P): 9.0
Final Gravity (FG): 1.008 (P): 2.1
Alcohol by Volume (ABV): 3.63 %
Colour (SRM): 5.2 (EBC): 10.2
Bitterness (IBU): 20.5 (Average)
Brewhouse Efficiency (%): 79
Boil Time (Minutes): 60

Grain Bill
----------------
3.200 kg Pilsner (85.11%)
0.200 kg Brown Sugar, Light (5.32%)
0.200 kg Munich I (5.32%)
0.100 kg Wheat Malt (2.66%)
0.060 kg Special-B (1.6%)

Hop Bill
----------------
22.0 g East Kent Golding Pellet (4.3% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
30.0 g East Kent Golding Pellet (4.3% Alpha) @ 30 Minutes (Boil) (1.1 g/L)
30.0 g Saaz Pellet (3.6% Alpha) @ 0 Minutes (Aroma) (1.1 g/L)

http://destroy.net/brewing/461/461_Belgian_Single.html

That's the original recipe. Pretty similar, but modified slightly to my tastes (and I accidentally put some special b in the wrong bag doing the online order). Will use Westmalle yeast from Wyeast, and my batch size is actually smaller than it says there, I'm just working with that much atm to calculate pre-boil efficiency - I leave a fair bit behind in the kettle atm (new to biab).

Going to pour a tripel on the top of this yeast cake.

 

[under]

With all this frothing about alts I've put something together that I will hopefully knock out tomorrow. Hope it turns out ok.

Recipe: 40 - Hauptbahnhof Alt
Brewer: Dazza
Asst Brewer:
Style: Northern German Altbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 66.72 l
Post Boil Volume: 56.50 l
Batch Size (fermenter): 48.00 l
Bottling Volume: 45.20 l
Estimated OG: 1.050 SG
Estimated Color: 22.1 EBC
Estimated IBU: 35.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 84.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.98 kg Munich I (Weyermann) (14.0 EBC) Grain 1 48.9 %
4.48 kg Pilsner (Weyermann) (3.3 EBC) Grain 2 44.0 %
0.50 kg Caramunich I (Weyermann) (100.5 EBC) Grain 3 4.9 %
0.12 kg Melanoidin (Weyermann) (59.1 EBC) Grain 4 1.2 %
0.10 kg Chocolate Malt (Thomas Fawcett) (1000.8 Grain 5 1.0 %
60.00 g Galena [11.00 %] - Boil 60.0 min Hop 6 33.4 IBUs
15.00 g Tettnang [3.40 %] - Boil 20.0 min Hop 7 1.6 IBUs
1.0 pkg German Ale (Wyeast Labs #1007) [124.21 m Yeast 8 -

 

[raven19]

Munich Helles

HLT on the timer for a Wed evening brew.

91% Wey Pils
7% Munich1
2% Melanoidin

Hersbrucker @ 60min
19 ibu for OG 1050
65 mash

2124 Wyeast on the stirplate.

 

[Phoney]

Single malt

5kg Golden Promise
22g Target @ 60
10g Brambling Cross @ 20
1469 Wyeast
1.052 OG
32 IBU