What Are You Brewing III

[amiddler]

2 brews being done tomorrow.

25L of Citra Ale, LCPA grain bill with Cascade for bittering and Citra at 15mins and flame out. 30 IBU, US-05

36L of Citra Lager, 90% Pils, 7% Carahell and 3% Acid. Citra hops all the way. 25 IBU, Danish Lager.

A mate gave me 90g of Citra some time ago so it is time I used it. Timely as well, the kegator is almost empty.

Drew

 

[Thefatdoghead]

Brewing 43L of Saison next monday or Tuesday depending on starters

Saison LaCharite


Total for 1.0 batch:
9.32 kg Premium Pilsner Malt Extra Pale
0.8 kg Munich TYPE I
0.71 kg Wheat Raw
1.21 kg White Table Sugar (Sucrose)
102.0 g Hallertauer Mittelfrher (3.0%)
19.0 g Czech Saaz (3.2%)
19.0 g Styrian Goldings (7.0%)
38.0 g East Kent Goldings (5.0%)
1.8 g Orange zest
1.78 g Lemon zest
0.4 g Grains of Paradise
1.0 ea Whirlfloc Tablets (Irish moss)
0.45 g Wyeast Nutrient
102.38 mL wyeast 3726 Farmhouse ale (saison)
102.38 mL WYeast 3724 Belgian Saison

OG 1.070
FG 1.011
ABV% 7.7
IBU 30

Ferment 2 separate batches with 2 different yeasts. I'll update on how it goes as this'll be my first Saison.

 

[Thefatdoghead]

This one going down sometime next week as well.

Chai tea Brown ale

BJCP: Northern English Brown Ale
Type: All Grain


Total for 1.0 batch: 43L
2.72 kg Maris Otter Pale Ale Malt
2.72 kg Vienna Malt
0.68 kg Honey Malt
0.68 kg Carared
0.68 kg Crystal Malt 80L
0.17 kg Chocolate Malt
0.51 kg Oats Flaked
0.43 kg Lactose
77.67 g Saaz (4.0%)
189.43 mL White Labs WLP002 English Ale
OG 1.048
FG 1.014
mash @66 1hr
Ferment @19
Add dark grains @ mashout
18 IBU

Crystal 80L is UK crystal not American
Lactose added @ 15min left in boil
Oats are Quaker oats (uncle tobys oats)

Chai Tea to add after fermentation to taste.

1 vanilla bean split and scraped
2 cinnamon sticks
2 inch piece of ginger peeled and sliced
5 whole cloves
2 star anise
24 green cardemom pods
1 black cardomom pod, split
2 tsp black pepper corns
1/2 whole nutmeg roughly chopped
1/4 tsp fennel seads.

Bring about 1L of filtered water to the boil, then pour over spices and cover in a seperate container. Let steep for 15min, then strain to remove spices. Keep tea chilled untill used. 1/2 litter per 19L

 

[winkle]

I've been planning to brew a big saison this week but the bloody weather is not inspiring ATM. Who'd thought I'd need a jumper in December!
Oh bugger it, I'll brew then cube the saison Friday arvo and wait for Summer to come back, and back up on Sunday with this basic Summer Ale.

Hogshead Suma Ale
Blonde Ale
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l
Boil Time: 70 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 83.9 %
Fermentation: Ale, Two Stage

Ingredients
Amt Name Type # %/IBU
4.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 80.0 %
1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 20.0 %
16.00 g Pacific Gem [15.00 %] - Boil 60.0 min Hop 3 24.6 IBUs
8.00 g Amarillo Gold [8.50 %] - Aroma Steep 15.0 min Hop 6 0.0 IBUs
8.00 g B Saaz [7.50 %] - Aroma Steep 15.0 min Hop 8 0.0 IBUs
8.00 g Amarillo Gold [8.50 %] - Aroma Steep 5.0 min Hop 5 0.0 IBUs
8.00 g B Saaz [7.50 %] - Aroma Steep 5.0 min Hop 7 0.0 IBUs
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 4 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -
4.00 g B Saaz [7.50 %] - Dry Hop 3 Days Hop 12 0.0 IBUs
4.00 g B Saaz [7.50 %] - Dry Hop 3 Days Hop 11 0.0 IBUs

Beer Profile

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 24.6 IBUs Calories: 427.1 kcal/l
Est Color: 6.2 EBC

Almost tempted to do a double batch on this one..... :unsure:

 

[Brewer_010]

Simple simple simple... using up a little left over galaxy flowers for a single grain beer


Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 25.61 L
Estimated OG: 1.047 SG
Estimated Color: 9.7 EBC
Estimated IBU: 34.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Ale Malt (Barrett Burston) (6.0 EBC) Grain 100.00 %
15.00 gm Galaxy [13.00 %] (40 min) Hops 22.2 IBU
20.00 gm Galaxy [13.20 %] (20 min) Hops 12.0 IBU
10.00 gm Galaxy [13.20 %] (10 min) (Steep Hops -
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 0.0 days) Misc
1 Pkgs California Lager (Wyeast Labs #2112)


Mash Schedule: Single Infusion, Medium Body, Batch Sparge

 

[mje1980]

Thanxtons Odd Particular.

82.2% MO
3.7% TF dark xtal
3.7% Caramunich 3
3.7% Choc
1.9% RB
4.7% Lyle's dark treacle.

Willamette 60
Willamette 30

1.055
37IBU
5.5%

Whitbread ale

Not really a clone, just a starting point i guess. Im gunna throw the treacle in the cube, and rack the wort straight on top.

 

[raven19]

An Alt brewed in under 3 hrs tonight, for the missus.

...

Style: Dusseldorf Altbier
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.63 L
Estimated OG: 1.052 SG
Estimated Color: 32.3 EBC
Estimated IBU: 49.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.20 kg Pilsner (4.0 EBC) Grain 37.93 %
1.65 kg Munich (15.0 EBC) Grain 28.45 %
1.65 kg Munich II (Dark) (25.0 EBC) Grain 28.45 %
0.20 kg Melanoidin (70.0 EBC) Grain 3.45 %
0.10 kg Carafa Special II (900.0 EBC) Grain 1.72 %
115.00 gm Spalter (2010) [4.10 %] (60 min) Hops 49.7 IBU
0.50 items Whirlfloc (Boil 15.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 5.80 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 17.40 L of water at 70.3 C 65.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C

 

[Malted]

An Alt brewed in under 3 hrs tonight, for the missus.

Think I'd like to see one of your brewdays. You seem to have it down pat and streamlined.
I think you may be putting the preparation time to a previous day and the cleanup time to the day after? But hey that is valid.

 

[Wimmig]

Ingredients:
------------
Amt Name Type # %/IBU
400.00 g Caramunich Malt (110.3 EBC) Grain 1 8.7 %
300.00 g Caramel/Crystal Malt - 20L (39.4 EBC) Grain 2 6.5 %
150.00 g Munich Malt (17.7 EBC) Grain 3 3.3 %
750.00 g Corn Sugar (Dextrose) (0.0 EBC) Sugar 4 16.3 %
3000.00 g Light Dry Extract [Boil for 60 min](15.8 Dry Extract 5 65.2 %
35.00 g Magnum [14.00 %] - Boil 60.0 min Hop 6 57.5 IBUs
30.00 g Crystal [3.50 %] - Boil 20.0 min Hop 7 7.5 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
30.00 g Crystal [3.50 %] - Boil 5.0 min Hop 9 2.5 IBUs
30.00 g Crystal [3.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 11 -
30.00 g Calypso [8.0%] - Dry Hop 7 Days [7 of 14] -

 

[bconnery]

German Pils intended for New Years.
Cutting it fine I know but S189 will clear it up just fine...
Doing a pale ale as backup anyways...

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: nypils
Brewer: Mooshells
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 27.00 l
Boil Size: 35.00 l
Bottling Volume: 27.00 l
Estimated OG: 1.046 SG
Estimated Color: 6.2 EBC
Estimated IBU: 34.5 IBUs
Brewhouse Efficiency: 90.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4000.00 g Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 1 90.9 %
400.00 g Munich I (Weyermann) (14.0 EBC) Grain 2 9.1 %
30.00 g Northern Brewer [8.20 %] - Boil 60.0 min Hop 3 26.2 IBUs
35.00 g Tettnang [4.50 %] - Boil 15.0 min Hop 4 8.3 IBUs
1.0 pkg SafLager German Lager (DCL/Fermentis #S- Yeast 5 -


Mash Schedule: Pilsner
Total Grain Weight: 4400.00 g
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 8.73 l of water at 57.7 C 52.0 C 30 min
Beta Add 3.40 l of water at 96.7 C 63.0 C 40 min
Saccharification Add 5.34 l of water at 95.3 C 72.0 C 30 min
Mash Out Add 3.88 l of water at 98.7 C 76.5 C 10 min

 

[Nick JD]

Boh Pils (17L)

3.5kg Weyermann FM Bohemian Pilsner
0.2kg Melanoidin
(65C mash 90min)

30g Cz Saaz 60 min
30g Cz Saaz 15 min

2L WY2278 @ 12C

 

[grod5]

Boh Pils (17L)

3.5kg Weyermann FM Bohemian Pilsner
0.2kg Melanoidin
(65C mash 90min)

30g Cz Saaz 60 min
30g Cz Saaz 15 min

2L WY2278 @ 12C

Nick, looks nice and simple. Have you used this recipe before? Can you comment on how it has turned out, fermentation/ conditioning time, OG/ FG?

ta

daniel

 

[bignath]

Halfway through the boil on this simple one. Should be nicely balanced, not over the top, easy to drink come chrissy time....

New Nelson Sauvin Pils V1.0 (Classic American Pilsner)

Batch Size: 40lt
Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.008 (P): 2.1
Alcohol (ABV): 4.94 %
Colour (SRM): 4.5 (EBC): 8.9
Bitterness (IBU): 30.0 (Tinseth - No Chill Adjusted)

91.07% Pale Ale Malt
8.93% Carapils (Dextrine)

0.6 g/L Nelson Sauvin (11.4% Alpha) @ 30 Minutes (Boil)
0.7 g/L Nelson Sauvin (11.4% Alpha) @ 15 Minutes (Boil)

1 Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05

Recipe Generated with BrewMate

 

[Nick JD]

Nick, looks nice and simple. Have you used this recipe before? Can you comment on how it has turned out, fermentation/ conditioning time, OG/ FG?

ta

daniel

Yup - lots. I also swap the boh pils grain with german pils and use hallertau instead of saaz for a standard green bottle euro lager.

The usual OG is 1.040-1.045 and the FG is when it stops fermenting (I rarely take FGs). I often use S189 pitched at 20C, fermented at 12C.

Conditioning is about a week in secondary with gelatine and polyclar at 8C (sometimes filtered if in a hurry). Then kegged.

You could condition it till the cows come home but it's so simple it doesn't really need it. It's quite hoppy with 30g at 15 minutes. Buy noble hops by the kg or it's expensive.

EDIT: I prefer the non-floor malted Boh Pils grain.

 

[grod5]

Yup - lots. I also swap the boh pils grain with german pils and use hallertau instead of saaz for a standard green bottle euro lager.

The usual OG is 1.040-1.045 and the FG is when it stops fermenting (I rarely take FGs). I often use S189 pitched at 20C, fermented at 12C.

Conditioning is about a week in secondary with gelatine and polyclar at 8C (sometimes filtered if in a hurry). Then kegged.

You could condition it till the cows come home but it's so simple it doesn't really need it. It's quite hoppy with 30g at 15 minutes. Buy noble hops by the kg or it's expensive.

EDIT: I prefer the non-floor malted Boh Pils grain.

Thanks mate, lots of good info.

daniel

 

[ged]

German Pils intended for New Years.
Cutting it fine I know but S189 will clear it up just fine...

Yikes I did a German Pils today that I was hoping to smash out in time for Christmas!

60L
10Kg Wey Prem Pils
60 Tett at 90
80 Tett at 60
90 Hall Trad at 10
1kg sugar
W34/70
1047
36 IBUs
Braumeister - 50 for 30, 62 for 20, 72 for 20, mashout, 90min boil

Ged

 

[Fish13]

dodgy LC bright ale clone

250g carapils
1 tin black rock East IPA
1 tin LLME
150g wheat malt
US-05

 

[Tony]

Fish..... that wont even be close, but you did say dodgy

If you want an extract "hop yourself" rippa recipe... just ask.

Boh Pils (17L)

3.5kg Weyermann FM Bohemian Pilsner
0.2kg Melanoidin
(65C mash 90min)

30g Cz Saaz 60 min
30g Cz Saaz 15 min

2L WY2278 @ 12C

looks great Nick..... im not a melanoidin fan but one day try dropping your 60 min addition to 40 min and increasing the hops to get the same bitterness, and halve the late addition.

Trust me!

do the same for the euro lagers etc etc

It just works

 

[Nick JD]

Fish..... that wont even be close, but you did say dodgy

If you want an extract "hop yourself" rippa recipe... just ask.



looks great Nick..... im not a melanoidin fan but one day try dropping your 60 min addition to 40 min and increasing the hops to get the same bitterness, and halve the late addition.

Trust me!

do the same for the euro lagers etc etc

It just works

I did a 10 minute (30IBUs) Hallertau Lager once ... WHOA! Was toooo much. Dam thing went GREEN.

Might try adding them at 40.

To be honest, I quite like euro lagers with nothing after 30 minutes.

 

[Fish13]

oh i forgot the additions of amarillo and saaz at flame out. 15g each.