What Are You Brewing III

[Nick JD]

Amarillo Saison #3 19L

3.6kg Weyermann Pale Ale (mashed at 64C)
0.25kg Sucrose
24g Amarillo 60min

Wyeast 3724 Belgian Saison @ 28-35C

 

[troopa]

Amarillo Saison #3 19L

3.6kg Weyermann Pale Ale (mashed at 64C)
0.25kg Sucrose
24g Amarillo 60min

Wyeast 3724 Belgian Saison @ 28-35C

hmmm spicy

I brewed similar about 2.5 years ago. Unfortunaly got an infection i think and its been sitting in the same keg ever since LOL .. put it back on tap about a month ago. Low and behold it still tasted like ass mixed with acetone and cloves

really should do another one LOL

 

[Wimmig]

Style: Weizen/Weissbier
TYPE: Extract
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 30.33 l
Post Boil Volume: 23.07 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.058 SG
Estimated Color: 15.7 EBC
Estimated IBU: 24.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
200.00 g Munich Malt (17.7 EBC) Grain 1 6.1 %
100.00 g Caramel Wheat Malt (90.6 EBC) Grain 2 3.0 %
1500.00 g Light Dry Extract (15.8 EBC) Dry Extract 3 45.5 %
1500.00 g Wheat Dry Extract (15.8 EBC) Dry Extract 4 45.5 %
10.00 g Magnum [14.00 %] - Boil 30.0 min Hop 5 13.1 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
10.00 g Hallertauer, New Zealand [8.50 %] - Boil Hop 7 5.1 IBUs 15.0 mins
10.00 g Hallertauer, New Zealand [8.50 %] - Boil Hop 8 3.8 IBUs 10.0 mins
10.00 g Hallertauer, New Zealand [8.50 %] - Boil Hop 9 2.1 IBUs 5.0 mins
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 10 -
50.00 g Magnum [14.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 3300.00 g
----------------------------
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Page 1 of 1

 

[Nick JD]

hmmm spicy

I brewed similar about 2.5 years ago. Unfortunaly got an infection i think and its been sitting in the same keg ever since LOL .. put it back on tap about a month ago. Low and behold it still tasted like ass mixed with acetone and cloves

really should do another one LOL

Not really spicy. Dry and fruity and very pale.

 

[winkle]

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

Looks good!

 

[vortex]

Just finishing up a brew day doing my own version of DrSmurto's Golden Ale. Swapped all the malts for what I have here (all Weyermann equivs basically), but went and bought some CaraMunich to add.

First all grain, efficiency is up the shit, litres into kettle and fermenter all up to shit - Gravity is close enough, but I don't care - I loved every minute of it. I'll work on those things as I go along later Mash tun worked perfectly! Hardly spilled a drop of wort

 

[brettprevans]

7:25am mashed in a double batch of 1.090 Rye Belgian Monster Ale. Think Rye Belgian Christmas beer. Secret recipe unless it fails at this years comps :lol:

if all goes well then ill also knock out a double batch of a traditional Gose with german ale yeast afterwards

 

[manticle]

Cracking grain for tomorrow's brew. First go with heritage crystal and the caramelisation will probably mean a slightly darker beer. First go with 1098 too.

Type: All grain Size: 22 liters
Color: 9 HCU (~7 SRM)
Bitterness: 41 IBU
OG: 1.051
FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)
Grain: 5kg Simpsons Marris Otter
100g Simpsons heritage crystal 95-115L
250g Briess Victory
Mash: 70% efficiency
Boil: 90 minutes SG 1.035 32 liters
Hops: 30g Challenger (6.5% AA, 60 min.)
10g Challenger (6.5% AA, 20 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
10g Challenger (6.5% AA, 10 min.)
10g Styrian Goldings (3.5% AA, 10 min.)
10g Challenger (aroma)
10g Styrian Goldings (aroma)

Caramelise 2-3 L
WY 1098
2g each CaSO4 and Cacl2 to mash and boil

 

[NickB]

Ooooh, that looks tasty

 

[razz]

Currently at 36+ hours into the primary and the gravity has gone from 1.066 to 1.015 :wacko: and appears to be finished.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: CYBI meantime IPA
Brewer: JD
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.20 l
Post Boil Volume: 46.20 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.066 SG
Estimated Color: 11.0 EBC
Estimated IBU: 75.1 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
4.35 kg Pale Malt, Maris Otter (5.9 EBC) Grain 4 43.3 %
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 5 39.8 %
0.95 kg Munich Malt (17.7 EBC) Grain 6 9.5 %
0.11 kg Caramalt (Joe White) (49.2 EBC) Grain 7 1.1 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
380.00 g EKG 2008 [4.80 %] - Boil 10.0 min Hop 9 38.7 IBUs
380.00 g Willamette [4.50 %] - Boil 10.0 min Hop 10 36.3 IBUs
4.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
0.63 kg Cane (Beet) Sugar (0.0 EBC) Sugar 12 6.3 %


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.04 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.04 l of water at 69.9 C 65.0 C 45 min
Mash Out Heat to 77.0 C over 45 min 77.0 C 10 min

Sparge: Fly sparge with 33.58 l water at 77.0 C

 

[mje1980]

Mild ( surprise! )

88.5% Simpsons MO
4.2% TF dark xtal
4.2% Flaked barley
1.1% Choc
1.1% RB
1% Victory

Willamette @ 60
EKG @ 30

1.040
20 IBU
Dark

Thames Valley 2.

Should have one cube ready for an upcoming Real ale festival.

 

[mje1980]

Cracking grain for tomorrow's brew. First go with heritage crystal and the caramelisation will probably mean a slightly darker beer. First go with 1098 too.

Type: All grain Size: 22 liters
Color: 9 HCU (~7 SRM)
Bitterness: 41 IBU
OG: 1.051
FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)
Grain: 5kg Simpsons Marris Otter
100g Simpsons heritage crystal 95-115L
250g Briess Victory
Mash: 70% efficiency
Boil: 90 minutes SG 1.035 32 liters
Hops: 30g Challenger (6.5% AA, 60 min.)
10g Challenger (6.5% AA, 20 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
10g Challenger (6.5% AA, 10 min.)
10g Styrian Goldings (3.5% AA, 10 min.)
10g Challenger (aroma)
10g Styrian Goldings (aroma)

Caramelise 2-3 L
WY 1098
2g each CaSO4 and Cacl2 to mash and boil

Hey manticle, looks very nice. I'd be scared to use that much victory haha. Let us know how you like it mate.

 

[manticle]

250g? How much do you normally use? I've used up to 300g before in a single batch with good results.

 

[Flash_DG]

Just finished this off and is sitting in the cube now

52 - Single Hop - Kohatu (American Pale Ale)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.64 %
Colour (SRM): 11.3 (EBC): 22.2
Bitterness (IBU): 33.1 (Tinseth)

83.12% Pale Malt, Traditional Ale (Joe White)
12.99% Carafoam (Weyermann)
3.9% Joe White Light Crystal

5.3 g/L Kohatu (6.8% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Safale American


Recipe Generated with BrewMate

Brewed one of these just before Dec.
only used base malt, BB pale Malt
and 90g of Kohatu @10, 5 and flame out
Very nice beer

 

[raven19]

Currently at 36+ hours into the primary and the gravity has gone from 1.066 to 1.015 :wacko: and appears to be finished.

Recipe: CYBI meantime IPA
Batch Size (fermenter): 42.00 l

Ingredients:
------------
380.00 g EKG 2008 [4.80 %] - Boil 10.0 min Hop 9 38.7 IBUs
380.00 g Willamette [4.50 %] - Boil 10.0 min Hop 10 36.3 IBUs

760gm of hops.... yee haaaw!

Snuck a taste yet Razz?

 

[mje1980]

250g? How much do you normally use? I've used up to 300g before in a single batch with good results.

I found the flavour really stood out. Not a bad thing at all, i do like it, but i usually use it with darker malts. Might have to try another pale mild, with victory, and golden naked oats as my crystal.

Cheers mate.

 

[mje1980]

Currently at 36+ hours into the primary and the gravity has gone from 1.066 to 1.015 :wacko: and appears to be finished.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: CYBI meantime IPA
Brewer: JD
Asst Brewer:
Style: English IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.20 l
Post Boil Volume: 46.20 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.066 SG
Estimated Color: 11.0 EBC
Estimated IBU: 75.1 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
4.35 kg Pale Malt, Maris Otter (5.9 EBC) Grain 4 43.3 %
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 5 39.8 %
0.95 kg Munich Malt (17.7 EBC) Grain 6 9.5 %
0.11 kg Caramalt (Joe White) (49.2 EBC) Grain 7 1.1 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
380.00 g EKG 2008 [4.80 %] - Boil 10.0 min Hop 9 38.7 IBUs
380.00 g Willamette [4.50 %] - Boil 10.0 min Hop 10 36.3 IBUs
4.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 11 -
0.63 kg Cane (Beet) Sugar (0.0 EBC) Sugar 12 6.3 %


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.04 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.04 l of water at 69.9 C 65.0 C 45 min
Mash Out Heat to 77.0 C over 45 min 77.0 C 10 min

Sparge: Fly sparge with 33.58 l water at 77.0 C

EPIC!. I've thought about a UK 10 min IPA, but never been game. I have heaps of Willamette ( love that shit! ), and a few hundred grams of EKG. Might have to follow your lead. QPlease update as to how it tastes!

 

[razz]

I'm getting mixed messages from the fermenter. Hydro sample from the racking port says 1.015 but I just tried to clear some trub from the bottom dump valve and it's fairly well blocked by hop trub surprise surprise! I did get about a 100ml from the dump valve and it's a sweet as. A guess there must be that much hop trub in the bottom that it has trapped a lot of unfermented wort so I will be giving the whole thing a gentle stir with a sanitised paddle.
As far as flavour goes the hydro sample tastes good. This is the second consecutive 10 min hopped brew and things are looking promising.

 

[mje1980]

Razz, i've done a few 10min APA, and AIPA's, they're awesome, but never a UK one. Odd because 90% of my beers,are uk ales. Just not sure if the UK hops will work. Anyhow, my recipe is done for mine now!. Mostly golden promise, and,equal amounts of TF pale xtal and victory, and a 50/50 mix of willamette and EKG @10mins.

 

[under]

Knocked this out yesty. First brew for 2012.

Some type of American Wheat of sort -

60% JW Pils
40% BB Wheat

Galena @ 60
Simcoe @ 5

OG - 1047
IBU - 20
US05