What Are You Brewing III

[boingk]

Looking good guys, also like the look of the Boh Pils by Nick JD. Perfect summer beer IMO.

The usual fare here, work/flight school is a bit hectic so can't remember the last time I put down a brew. Months easily. Suffice to say I'm getting back in (and getting Xmas stocks up!) by doing a few simple kit and kilo type brews, each progressively more "advanced"

'Sparkling Ale'

1.7kg Coopers Sparkling Ale kit
750g LDME
250g white sugar
Kit 5g yeast @ 20'C
21L final volume

'Amarillo Midstrength'

1.7kg Homebrand Lager kit
250g LDME
250g maltodextrin
15g Amarillo dry hopping for 72hrs before bottling
2 x kit yeast @ 19'C
21L final volume

'India Pale'

1.7kg Morgans India Pale Ale kit
500g LDME
300g white sugar
200g Crystal malt
20g (hops) @ 10min
20g (hops) dry hopping for 48~72hrs before bottling
Kit yeast @ 20'c
21L final volume

Its all basic as hell but it should make some beer thats at least drinkable for the silly season. Hoping to experiment a bit more with a proper extract style brew after all this... and having some quick beer on the cards will no doubt help!

Cheers - boingk

 

[bconnery]

Pale ale today. Mostly NS with a little leftover Chinook just for fun...

Recipe: NZPA
Brewer: Mooshells
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 25.00 l
Boil Size: 33.00 l
Bottling Volume: 25.00 l
Estimated OG: 1.048 SG
Estimated Color: 17.6 EBC
Estimated IBU: 31.7 IBUs
Brewhouse Efficiency: 90.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 kg Pale Malt, Maris Otter Floor Malted (Tho Grain 1 70.6 %
0.70 kg Munich I (Weyermann) (14.0 EBC) Grain 2 16.5 %
0.25 kg Caramalt - Dark (Thomas Fawcett) (80.0 E Grain 4 5.9 %
0.30 kg Amber Malt (Thomas Fawcett) (110.0 EBC) Grain 3 7.1 %
15.00 g Nelson Sauvin [11.30 %] - Boil 60.0 min Hop 5 19.4 IBUs
15.00 g Chinook [13.00 %] - Boil 5.0 min Hop 7 4.4 IBUs
15.00 g Nelson Sauvin [11.30 %] - Boil 10.0 min Hop 6 7.0 IBUs
15.00 g Nelson Sauvin [11.30 %] - Boil 1.0 min Hop 8 0.8 IBUs

 

[argon]

Got that mash tun sorted mate?

 

[yasmani]

today i am making american indian brewings with white barley grains, cascades and crystals. second time home beer and first time with no syrips.

 

[bconnery]

Got that mash tun sorted mate?

Well I'm using it anyway...
Couple of teething issues but it's two batches in now...

 

[raven19]

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.

Crush the grain day before, HLT on timer for when I get home - clean rig during the boil, then no chill the wort.

 

[black_labb]

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.

That's a good idea, but I decided to pitch coopers yeast on one and it somehow got down to 1010 from 1070. The other half had s-33 and ended at 1022 from 1077 (the other cube was topped up with boiling water).

I'm not sure which one I'll prefer, but it really shows what a healthy serving of coopers yeast can do.

 

[mje1980]

If its still messy onshore **** i might brew this today, it'll be next anyway.

Mangy dog 2 ( brown ale )

46.5% Simpsons MO
4% TF pale xtal
2% Spec B
4% Aromatic
40.4% Abbey malt
3% Choc malt

All chloride in the mash, which will be 62c for 20, then 72c for 40, then mashout if i've got enough boiling water haha.

Super pride @ 60 mins

1.046
23 IBU

Whitbread.

 

[_HOME_BREW_WALLACE_]

I have been on nightshift for the last few weeks. so while i'm working the smaller hours i'm doing some serious brewing:

3 x Dr Smurto GA Grain bills, each one hopped differently with cascade, amarillo and NS/cascade

2 x Fat Yak cloney things

1 x Craft Brewer Queensland Ale FWK

I have one of each on the go at the moment, All off my first ever stepped up pack of WY1056.

 

[Lord Raja Goomba I]

1 x large batch of Pilsner. I've had someone else supply the funds, and I supply half the resulting beer. Not a habit I wish to get into, but if it's not fanastic, I don't care.

1 x Apple & Strawberry cider (semi-sweet/semi-dry), for the Mrs, my Gluten Intolerant mate (Notto yeast is GF - checked it out) and possibly my freeloading bum of a sister.

1 x Leffe Blonde Clone - Mrs requested it, which says a lot of things.

And hopefully if I can squeeze it past the Minister - Viscount is Truly Dead Citra Cascading Out of this Galaxy Pale Ale. Though I'm not sure how the Galaxy stocks are - will have to check when I get home.

Goomba

 

[Nick JD]

Hefeweizen 17L

1.5kg Weyermann Pale Wheat
2.0kg Weyermann Pilsner
0.1kg Weyermann Melanoidin

(43C:10min, 52:10, 62:40, 72:10)

22g Hallertau 60min

WY3068 @ 22C

 

[Lord Raja Goomba I]

Hefeweizen 17L

1.5kg Weyermann Pale Wheat
2.0kg Weyermann Pilsner
0.1kg Weyermann Melanoidin

(43C:10min, 52:10, 62:40, 72:10)

22g Hallertau 60min

WY3068 @ 22C

I wish I knew more people who would share some Weizen with me. I can't roll a keg quick enough before it gets "old".

My last Roggenweiss was gorgeous, but by the end, it wasn't as young and fresh as I'd like.

Goomba

 

[twizt1d]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Yak
Brewer: Tony
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 32.88 l
Post Boil Volume: 27.23 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.60 l
Estimated OG: 1.052 SG
Estimated Color: 11.7 EBC
Estimated IBU: 33.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.4 %
Boil Time: 70 Minutes

Ingredients:
------------

4.10 kg Pale Malt, Traditional Ale (Joe White)
0.45 kg Carafoam (Weyermann) (3.9 EBC)
0.45 kg Munich I (Weyermann) (14.0 EBC)
0.10 kg Crystal (Joe White) (141.8 EBC)
30.00 g Cascade [7.50 %] - Boil 60.0 min
20.00 g Cascade [7.50 %] - Boil 10.0 min
10.00 g Nelson Sauvin [12.00 %] - Boil 10.0 min
12.00 g Nelson Sauvin [12.00 %] - Boil 0.0 min
1.0 pkg Safale American (DCL/Fermentis #US-05)
12.00 g Nelson Sauvin [12.00 %] - Dry Hop 3.0 Days


i didnt have any whirlfloc and didnt crash chill or add any finings of any kind so it looks like muddy water but verdict after 3 weeks in the bottle = :icon_drool2:
nice aroma/flavour with a malty backbone and clean finish, seems pretty well balanced
pretty damn happy with it being my first biab, will definately be keeping this as a house beer

 

[AndrewQLD]

Going for a Fullers London Pride knock off
Fingers crossed.


Recipe: London Pride
Style: English Best Bitter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 35.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 25.00 l
Estimated OG: 1.042 SG
Estimated Color: 21.3 EBC
Estimated IBU: 33.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
0.50 tsp Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
0.200 kg Rice Hulls (0.0 EBC) Adjunct 4 4.8 %
3.500 kg Perle Pale Malt (Thomas Fawcett) (6.0 EB Grain 5 83.3 %
0.250 kg Dark Crystal Malt - (Thomas Fawcett) (2 Grain 6 6.0 %
0.250 kg Brown Sugar, Dark (98.5 EBC) Sugar 7 6.0 %
20.00 g Goldings, East Kent [5.00 %] - Boil 90.0 Hop 8 12.0 IBUs
25.00 g Northdown [6.90 %] - Boil 60.0 min Hop 9 20.9 IBUs
10.00 g BrewBrite (Boil 10.0 mins) Fining 10 -
15.00 g Challenger [6.10 %] - Aroma Steep 0.0 mi Hop 11 0.0 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [1 Yeast 12 -
15.00 g Challenger [6.10 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs


Mash Schedule: Underlet Mash
Total Grain Weight: 4.200 kg
----------------------------
Name Description Step Temperat Step Time
Strike Add 15.80 l of water at 60.1 C 55.0 C 1 min
Sacch Rest Heat to 66.0 C over 10 min 66.0 C 90 min

 

[Nick JD]

I wish I knew more people who would share some Weizen with me. I can't roll a keg quick enough before it gets "old".

My last Roggenweiss was gorgeous, but by the end, it wasn't as young and fresh as I'd like.

Goomba

Perhaps try 3638. Or even 1214 (the banana hangs round for ages).

 

[neonmeate]

dark star hophead clone, based on info from UK forums

OG 1038 (was aiming for 1040), IBU 25, little bit of CaSO4 & MgSO4
96% fawcett maris otter
4% fawcett caramalt
30g cascade 60'
150g cascade steeped at 75C for 30 mins
safale 004, going at 19C (gotter love this weather at the moment)

hopefully this will have some hop aroma

 

[Byran]

View attachment 50971One that I have on at the moment....fermenting nicely smelled great at pitching.
Going to rack it in a few days to secondary hope its ready by new year.


Coopers Drifter 2 The Aus/American Pale Date: 10/12/2011

Type: All Grain
Batch Size (fermenter): 23.00 l Brewer: Byran
Boil Size: 33.27 l Asst Brewer: Aaaaaaaaaaay........ The Fonz
Boil Time: 60 min Equipment: Pot (13 Gal/50 L) - BIAB
End of Boil Volume 27.89 l Brew house Efficiency: 60.00 %
Final Volume: 21.30 l Est Mash Efficiency 70.0 %
Fermentation: Ale, Two Stage


Ingredients

5.50 kg Pale Malt, Ale (Barrett Burston) (4.0 EBC) Grain 94.0 %
0.24 kg Caramunich Malt (110.3 EBC) Grain 4.1 %
0.11 kg Wheat Malt, Bel (3.9 EBC) Grain 1.9 %
33.00 g Pride of Ringwood [10.00 %] - Boil 60.0 min Hop 31.6 IBUs
15.00 g Amarillo Gold [8.50 %] - Boil 5.0 min Hop 2.7 IBUs
15.00 g Amarillo Gold [8.50 %] - Dry Hop 2.0 Days Hop 0.0 IBUs
1 Whirlfloc Tablet (Boil 15.0 mins)
Cooper Ale (Coopers #-) [23.66 ml] Yeast I re cultured from the pale ale bottles

Beer Profile

Measured Original Gravity: 1.049 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 4.8 %
Bitterness: 34.3 IBUs Calories: 458.6 kcal/l
Est Color: 11.9 EBC

Mash Profile

Mash Name: BIAB, Light Body Total Grain Weight: 5.85 kg
Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C

Mash Steps

Name Description Step Temperature Step Time
Saccharification Add 36.84 l of water at 67.9 C 64.4 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Mash Notes: Brew in a bag method

 

[Byran]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Yak
Brewer: Tony
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 32.88 l
Post Boil Volume: 27.23 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.60 l
Estimated OG: 1.052 SG
Estimated Color: 11.7 EBC
Estimated IBU: 33.6 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.4 %
Boil Time: 70 Minutes

Ingredients:
------------

4.10 kg Pale Malt, Traditional Ale (Joe White)
0.45 kg Carafoam (Weyermann) (3.9 EBC)
0.45 kg Munich I (Weyermann) (14.0 EBC)
0.10 kg Crystal (Joe White) (141.8 EBC)
30.00 g Cascade [7.50 %] - Boil 60.0 min
20.00 g Cascade [7.50 %] - Boil 10.0 min
10.00 g Nelson Sauvin [12.00 %] - Boil 10.0 min
12.00 g Nelson Sauvin [12.00 %] - Boil 0.0 min
1.0 pkg Safale American (DCL/Fermentis #US-05)
12.00 g Nelson Sauvin [12.00 %] - Dry Hop 3.0 Days


i didnt have any whirlfloc and didnt crash chill or add any finings of any kind so it looks like muddy water but verdict after 3 weeks in the bottle = :icon_drool2:
nice aroma/flavour with a malty backbone and clean finish, seems pretty well balanced
pretty damn happy with it being my first biab, will definately be keeping this as a house beer

Good work mate!

Im keen to try a Yak but as yet have stuck to some more plain styles..Tryin to get a nice house ale dialed with aussie flavours at the moment.

So no whirfloc....spewin its pretty useful ****.

Ill prob try yak next batch I reckon.

Did you do light or full body mash?

 

[bignath]

Second double batch of this inside a week. Did the last one 10/12. Tasting it in the fermenter is really nice and balanced, which is exactly what i was after so i thought, may as well get another one going. Notto's spastically fast so might be in bottles by Sunday night, drinkable by Christmas (not ideal but drinkable). Then this should be fermented by next weekend, in the keg in time for Christmas.
I've done many variants of this VERY SIMPLE grain bill, and it's quite okay to drink after 1 week. Better after a month sure, but if stocks are runnin' low at the wrong time of the year, well, i gotta drink something!

New Nelson Sauvin V2.0

Recipe Specs
----------------
Batch Size (L): 40.0
Total Grain (kg): 8.400
Total Hops (g): 48.48
Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.008 (P): 2.1
Alcohol by Volume (ABV): 4.94 %
Colour (SRM): 4.5 (EBC): 8.9
Bitterness (IBU): 30.0 (Tinseth - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
7.650 kg Pale Ale Malt (91.07%)
0.750 kg Carapils (Dextrine) (8.93%)

Hop Bill
----------------
22.1 g Nelson Sauvin Pellet (11.4% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
26.4 g Nelson Sauvin Pellet (11.4% Alpha) @ 15 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes.
Fermented at 18C with Danstar Nottingham

Recipe Generated with BrewMate

 

[manticle]

Going for a Fullers London Pride knock off
Fingers crossed.


Recipe: London Pride
Style: English Best Bitter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 35.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 25.00 l
Estimated OG: 1.042 SG
Estimated Color: 21.3 EBC
Estimated IBU: 33.0 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
0.50 tsp Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
0.200 kg Rice Hulls (0.0 EBC) Adjunct 4 4.8 %
3.500 kg Perle Pale Malt (Thomas Fawcett) (6.0 EB Grain 5 83.3 %
0.250 kg Dark Crystal Malt - (Thomas Fawcett) (2 Grain 6 6.0 %
0.250 kg Brown Sugar, Dark (98.5 EBC) Sugar 7 6.0 %
20.00 g Goldings, East Kent [5.00 %] - Boil 90.0 Hop 8 12.0 IBUs
25.00 g Northdown [6.90 %] - Boil 60.0 min Hop 9 20.9 IBUs
10.00 g BrewBrite (Boil 10.0 mins) Fining 10 -
15.00 g Challenger [6.10 %] - Aroma Steep 0.0 mi Hop 11 0.0 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [1 Yeast 12 -
15.00 g Challenger [6.10 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs


Mash Schedule: Underlet Mash
Total Grain Weight: 4.200 kg
----------------------------
Name Description Step Temperat Step Time
Strike Add 15.80 l of water at 60.1 C 55.0 C 1 min
Sacch Rest Heat to 66.0 C over 10 min 66.0 C 90 min

mmmmmmmmmmmm fullers. Looks good. Have a few bottles left of an esb that reminds of fullers. Uses challenger, ekg and 1968 and simpsons dark crystal. Tasty.