What Are You Brewing III

[Nick JD]

Double Hochkurz Pilsner 18L

3kg Weyermann Pilsner
0.6kg Weyermann FM Boh Pils

55C for 20 minutes, infused to 62C (thick decoction taken after 20 minute rest and held at 70C for 10 before boiling for 30), decoction returned and rested at 71C for 20, second decoction taken (thin) for mashout in 15 more minutes.

15g Saaz & 10g Tettnang 90min
20g Saaz & 10g Tettnang 15min

Wyeast 2278 @ 12C

 

[black_labb]

New Recipe
Belgian Dark Strong Ale

Recipe Specs
----------------
Batch Size (L): 40.0
Total Grain (kg): 13.000
Total Hops (g): 25.00
Original Gravity (OG): 1.070 (P): 17.1
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 7.34 %
Colour (SRM): 14.8 (EBC): 29.2
Bitterness (IBU): 23.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
12.000 kg Pilsner (92.31%)
0.350 kg Caraaroma (2.69%)
0.350 kg Special-B (2.69%)
0.300 kg Victory (2.31%)

Hop Bill
----------------
25.0 g Pacific Gem Pellet (15% Alpha) @ 60 Minutes (Boil) (0.6 g/L)

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

Single step Infusion at 67C for 90 Minutes.
Fermented at 20C with forbidden fruit


Recipe Generated with BrewMate


one half is going into a cube with some coriander and I'll add ~500g of light candy sugar to make something along the lines of hoegarden forbidden fruit. The other one will have ~1kg of dark candy sugar for a dark belgian strong to age. I'll probably cube hop about 15g of pacific gem for a bit of extra complexity and bitterness in the dark one.

 

[winkle]

Got the Galaxian Pale in the cube, crushed the grain and set up for another early start Saturday morning - UXB Belgian Pale (recipe in the DB) with more hops I expect .

 

[ekul]

I'm making this

46L of Beer

4kg bb ale
4kg munich II
.8kg bb wheat
.5kg simpsons med crystal

hops
20g POR @ 60
20g EKG @20
20g cascade @ 20
20g galaxy @ 20
20g cascade @ 10
20g chinook @ 5

salts 3g of calcium sulphate 3g of calcium chloride

OG 1046
IBUS 40


I use POR for bittering all the time, i reckon its great

 

[Mearesy]

that sounds like one interesting and delicious beer ekul !!

 

[ekul]

that sounds like one interesting and delicious beer ekul !!

Thanks mate, i changed the galaxy addition to chinook. Haven't used much chinook (don't even know what it really tastes like) so i thought i'd put a fat whack of it in there and see how it goes

 

[argon]

Just filled the HLT for this one tonight. First try of the 2011 Amarillo from Hops Direct and getting rid of a few left over spec malts.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Amarillo Amber Ale
Brewer: Argon
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 55.88 l
Bottling Volume: 40.00 l
Estimated OG: 1.061 SG
Estimated Color: 19.5 SRM
Estimated IBU: 49.2 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
7.99 kg Ale Malt (Barrett Burston) (3.0 SRM) Grain 4 66.8 %
2.08 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 5 17.4 %
0.76 kg Special B (Dingemans) (147.5 SRM) Grain 6 6.3 %
0.60 kg Biscuit (Dingemans) (22.5 SRM) Grain 7 5.0 %
0.22 kg Caraamber Malt (Weyermann) (36.0 SRM) Grain 8 1.8 %
60.00 g Amarillo - Hopsdirect 2011 [10.10 %] - B Hop 12 29.7 IBUs
3.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 11 -
60.00 g Amarillo - Hopsdirect 2011 [10.10 %] - B Hop 13 19.6 IBUs
60.00 g Amarillo - Hopsdirect 2011 [10.10 %] - B Hop 14 0.0 IBUs
1.0 pkg American Ale (DCL #US-05) [50.00 ml] Yeast 15 -
80.00 g Amarillo - Hopsdirect 2011 [10.10 %] - D Hop 16 0.0 IBUs
0.22 kg Wheat Malt, Ger (2.0 SRM) Grain 9 1.8 %
0.10 kg Chocolate Malt (450.0 SRM) Grain 10 0.8 %


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.97 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 31.23 l of water at 71.2 C 65.0 C 60 min


Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[A3k]

Hi Guys,

I just finished putting this 50lt batch into the cube. i haven't added the late hops yet, will do that in a mini boil when i pitch the yeast.
i'll probalby do 25lt with the hops in the recipe below, and the rest with something a different. maybe just citra, dunno.

it ended up coming out darker than i expeceted, but looks an awesome deep amber.

7.00 kg Pale Malt (Barrett Burston) 69.93 %
1.50 kg Munich I (Weyermann) 14.99 %
0.50 kg Amber Malt, Bairds 5.00 %
0.50 kg Wheat Malt, Pale (Weyermann) 5.00 %
0.41 kg Abbey Malt (Weyermann) 4.09 %
0.10 kg Carafa Special I (Weyermann) 1.00 %
55.00 gm Saaz-B [8.10 %] (70 min) Hops 21.0 IBU
59.62 gm Amarillo/Galaxy/Simcoe split [11.30 %] (10mins) Hops 12.4 IBU
130.43 gm Amarillo/Galaxy/Simcoe split [11.30 %] (0 mins) Hops -
6.00 gm Calcium Chloride
6.00 gm Gypsume
Rain water
1 Pkgs American Ale II (Wyeast Labs #1272)

 

[troopa]

Well thought id give this Wit a go



Well its now sitting in a 60L fermenter and has 25+ litres of head space and the krausen still decided it wanted to go nuclear and spew out the top gogo yeasties

 

[user 10246]

Putting this one down today


Recipe: #44 New Dog's Day Lager
Brewer: Goldy
Asst Brewer: Max
Style: Australian lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 33.02 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 24.00 l
Bottling Volume: 24.00 l
Estimated OG: 1.042 SG
Estimated Color: 6.3 EBC
Estimated IBU: 22.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.35 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 75.3 %
1.10 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 2 24.7 %
22.00 g Cluster [7.00 %] - Boil 50.0 min Hop 3 15.8 IBUs
17.00 g Cluster [7.00 %] - Boil 15.0 min Hop 4 6.4 IBUs
1.0 pkg SafLager German Lager (DCL/Fermentis #S- Yeast 5 -



Mash Schedule: BIAB, Light Body
Total Grain Weight: 4.45 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 35.74 l of water at 66.8 C 64.0 C 60 min
Mash Out Add 0.00 l of water and heat to 69.0 C 69.0 C 10 min

 

[ploto]

I'm brewing Tony's New Age Aussie Wheat Ale, but with half the 0 min additions and 500g of honey plus two vanilla pods added at high krausen.

 

[hefevice]

Putting the rig back together to punch out o few triple batches whilst on holidays. First cab off the rank is



30/12/11 aussie lager/ale
Australian Premium Lager

[snip]

0.050 kg Roasted Barley (0.46%)

[snip]


Cheers

Interesting angle (slight colour contribution without crystal flavours?). What led you in that direction? Very interested to see (or taste) how it comes out.

 

[ekul]

I just finished cubing this

Vienna lager of some sorts?
23L
2.5kg bb ale
2.5kg weyermann vienna

hops
10g czech saaz 5.5%aa @ 60
25g czeck saaz @ 10
60g saaz @ 5

OG 1048 IBU 35 (i think)

This hangover i have is so bad, but i couldn't waste my day off in bed.

 

[bradsbrew]

Interesting angle (slight colour contribution without crystal flavours?). What led you in that direction? Very interested to see (or taste) how it comes out.

Hey Gday Geoff, mate have read a few posts regarding a small addition of RB for colour. I put it into the recipe but couldn't do it, even though its a small amount it didn't seem right so I left it out. I'm more concerned with taste than colour but may try it some time.



You back yet?



Cheers

 

[Rowy]

Hey Gday Geoff, mate have read a few posts regarding a small addition of RB for colour. I put it into the recipe but couldn't do it, even though its a small amount it didn't seem right so I left it out. I'm more concerned with taste than colour but may try it some time.



You back yet?



Cheers

How did that Porter go last night Brad?

 

[Clutch]

Leffe clone:

5.7kg Pale Pilsener malt.
0.45kg Munich I malt
0.15kg Caraamber malt
0.10kg Melanoidin malt
38g Styrian Goldings @60 mins
20g Czech Saaz @15mins
Wyeast 1762 Belgian Abbey II @ 23c

 

[iralosavic]

Mmm leffe clone. What batch size is that? Looks the goods

 

[PhantomEasey]

Last day of my holidays, putting down my first AG APA.

Very basic malt profile, as I don't have the know-how to justify certain malt combinations, and am more interested in how the hop combination pans out.


American Pale Ale 02 (American Pale Ale)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 4.9 (EBC): 9.7
Bitterness (IBU): 43.0 (Average - No Chill Adjusted)

100% Pale Ale Malt

0.8 g/L (15 g) Hallertau Mittlefrueh (6.3% Alpha) @ 60 Minutes (Boil)
0.2 g/L ( 4 g) Galaxy (13.4% Alpha) @ 15 Minutes (Boil)
0.2 g/L ( 4 g) Nelson Sauvin (11.5% Alpha) @ 15 Minutes (Boil)
0.3 g/L ( 5 g) Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
0.3 g/L ( 5 g) Nelson Sauvin (11.5% Alpha) @ 10 Minutes (Boil)
0.3 g/L ( 6 g) Galaxy (13.4% Alpha) @ 5 Minutes (Boil)
0.3 g/L ( 6 g) Nelson Sauvin (11.5% Alpha) @ 5 Minutes (Boil)
0.5 g/L (10 g) Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)
0.5 g/L (10 g) Nelson Sauvin (11.5% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 65C for 75 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[Clutch]

Mmm leffe clone. What batch size is that? Looks the goods

23 litre batch.
BIAB 40 Crown no chill.

 

[stillscottish]

First day off since the 17th and only my third since 5th December. What else would you do but brew

Re-visiting my Cherry Saison and this time I'll let it rip at room temp.


BeerSmith Recipe Printout - http://www.beersmith.com

Recipe: Cherry Saison II

Brewer: Campbell
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.90 L
Estimated OG: 1.058 SG
Estimated Color: 3.3 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.20 kg Rice Gulls (0.0 SRM) Adjunct 4.26 %
2.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 53.19 %
2.00 kg Pale Malt Pilsner (Barrett Burston) (2.0 SGrain 42.55 %
20.00 gm Northern Brewer [9.10 %] (60 min) Hops 22.1 IBU
15.00 gm Styrian Goldings [2.30 %] (15 min) Hops 2.1 IBU
15.00 gm Saaz [2.40 %] (10 min) Hops 1.6 IBU
0.53 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.87 gm Sodium Metabisulphite (Mash 90.0 min) Misc
5.28 gm Calcium Chloride (Mash 60.0 min) Misc
8.70 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 4.70 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.00 L of water at 69.1 C 63.0 C

Batch sparge 2x 11 litres


Notes:
------
Mashed for 2 hrs.
Pitch with jug of slurry
Will add 1 jar Aldi cherries and 2 jars IGA sour cherries after 7 days

Still deciding what final hop to use. I still have some yummy C-Saaz to use up

Cheers

Campbell