What Are You Brewing III

[husky]

I just put down my fourth brew - a winter warmer for sure
23L batch
3.4kg LDME
1kg dextrose
250g light crystal (in 1L water @60-70 degrees for 30 mins)
25g amarillo 8.5% @40 mins
25g amarillo 8.5% @20 mins
25g amarillo 8.5% @10 mins
Boiled the hops with no bag and poured some of the hops in the fermenter as well
Put straight on the yeast cake from thevious brew wit US 05
I had some trouble disolving that muck LDME in my 5L pot so just over a kilo of it was disolved in the hops boil at the end.
Should come ub around 8% around 43IBU
Started bubbling straight away so holding it at 14 degrees to keep it under control with all that yeast.

 

[Tony]

well my garage smells good after boiling 270g of NZ flower hops :super:

Thankyou NZ

 

[itmechanic]

Two batches yesterday, A SNPA and an English IPA.


Recipe: Sierra Nevada Pale Ale
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 29.22 L
Estimated OG: 1.044 SG
Estimated Color: 16.5 EBC
Estimated IBU: 34.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2795.03 gm Pale Malt (2 Row) US (3.0 EBC) Grain 67.57 %
931.68 gm Munich Malt - 10L (19.7 EBC) Grain 22.52 %
279.50 gm Wheat Malt, Ger (3.9 EBC) Grain 6.76 %
130.00 gm Caramel/Crystal Malt -120L (236.4 EBC) Grain 3.14 %
13.91 gm Chinook [12.40 %] (60 min) Hops 22.5 IBU
20.87 gm Amarillo Gold [8.90 %] (15 min) Hops 12.0 IBU
13.91 gm Cascade [6.30 %] (0 min) Hops -
0.87 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4136.21 gm
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 10.34 L of water at 72.7 C 66.0 C


-----------------------------------------------------------------------------------------------

Recipe: Tui
Style: English IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 29.22 L
Estimated OG: 1.046 SG
Estimated Color: 17.9 EBC
Estimated IBU: 36.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3493.79 gm Pale Malt, Traditional Ale (Joe White) (5.Grain 84.98 %
450.00 gm Amber Malt (60.0 EBC) Grain 10.95 %
23.29 gm Chocolate Malt (689.5 EBC) Grain 0.57 %
16.50 gm Southern Cross [13.00 %] (60 min) Hops 27.5 IBU
21.65 gm Cascade [6.00 %] (15 min) Hops 8.3 IBU
14.46 gm Cascade [6.00 %] (1 min) Hops 0.5 IBU
144.35 gm Brown Sugar, Light (15.8 EBC) Sugar 3.51 %
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 3967.08 gm
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
75 min Mash In Add 11.90 L of water at 71.5 C 66.0 C


5 Full fermenters at the moment

 

[Tony]

cascade in an English IPA :huh:

Id call it an American IPA.

Next time swap the "C" word for EKG and swap the amber for pale crystal (100ebc)

yum yum!

 

[itmechanic]

Yeah i know, all i had left unfortunately, currently waitin on an order of hops but just couldnt wait to brew! :lol:

 

[under]

2.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 42.11 %
2.00 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 42.11 %
0.25 kg Caramalt (Joe White) (49.3 EBC) Grain 5.26 %
0.25 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 5.26 %
0.25 kg Medium Crystal (Joe White) (141.8 EBC) Grain 5.26 %
20.00 gm Pride of Ringwood [10.10 %] (60 min) Hops 21.9 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Dunno if its going to work. Looks good on paper.

 

[Tony]

Id say it will be a fair improvement on good old Tooheys Old!

looks the goods to me!

cheers

 

[under]

Thinking of mashing at 65 for a drier finish to balance the fruityness of s04. Or should I go a different yeast?

 

[Tony]

A dry mouth feel wont ballance a fruity tasting beer...... it will just be a dry fruity beer.

ballance is more associated with oposites like sweet and bitter.

Id say a 65 deg mash will be fine, S-04 is a good yeast. Its actually quite clean if you run it at below 20 deg. I used to use it at 19 and liked the results.

cheers

 

[yardy]

mashing this in tomorrow

Roggen

Rye Malt 42.5%
Munich Malt 27.0%
Pilsner Malt 24.0%
Carared 2.5%
Crystal Pale 2.5%
Carafa ll 1.5%

Aussie Tettnang to 18 IBU

K-97 @ 20*C

looking forward to this one, been too long between roggens

Dave

 

[drsmurto]

mashing this in tomorrow

Roggen

Rye Malt 42.5%
Munich Malt 27.0%
Pilsner Malt 24.0%
Carared 2.5%
Crystal Pale 2.5%
Carafa ll 1.5%

Aussie Tettnang to 18 IBU

K-97 @ 20*C

looking forward to this one, been too long between roggens

Dave

After 3 beers with rye i am addicted.

IIRC you've made quite a few roggens. One with 100% rye?

What yeast have you used and what has been your favourite so far?

Am loving what rye brings to my regular beers, am interested in finding out what a beer with rye as the focus tastes like.

Couldn't find a flavour of the week thread of roggens (hint hint Stuster )...............................

 

[yardy]

After 3 beers with rye i am addicted.

IIRC you've made quite a few roggens. One with 100% rye?

What yeast have you used and what has been your favourite so far?

Am loving what rye brings to my regular beers, am interested in finding out what a beer with rye as the focus tastes like.

Couldn't find a flavour of the week thread of roggens (hint hint Stuster )...............................

Gday Doc, yeah I've made a few, seems every beer i did for awhile had some in it

there's a good thread here started by Tony, Roggenbier

cheers

Dave

 

[Tony]

3068 at 20 deg DrS!

Run the rye at around 40. Basicly make a Dunkelweissen but sub about 40% or the Wheat for Rye.

try about 40% rye, 30% weyermann dark wheat (as aposed to munich) 24% Pils, 5% Weyermann carabohemien and 1% Weyermann Choc wheat.

Y.U.M

 

[ledgenko]

D 445 ( a Long tan tribute )

ALL Grain

Batch size - 38 lt
Boil time - 60 mins

6.5 kg Pilsner
2 kg -Jasmine rice (boiled)
20 gm Pearle pellets - 60 mins
20 gm Pearle pellets - 20 mins
30 gm Pearle pellets - 5 mins

American Lager yeast


note this is an incredibly light in colour beer ...

messed around with by Shawn H and myself .. should be a awesome drop .. watch this space..

 

[yardy]

mashing this in tomorrow

Roggen

Rye Malt 42.5%
Munich Malt 27.0%
Pilsner Malt 24.0%
Carared 2.5%
Crystal Pale 2.5%
Carafa ll 1.5%

Aussie Tettnang to 18 IBU

K-97 @ 20*C

looking forward to this one, been too long between roggens

Dave

man.. had forgotten how good a rye mash is on the beak B)

 

[drsmurto]

3068 at 20 deg DrS!

Run the rye at around 40. Basicly make a Dunkelweissen but sub about 40% or the Wheat for Rye.

try about 40% rye, 30% weyermann dark wheat (as aposed to munich) 24% Pils, 5% Weyermann carabohemien and 1% Weyermann Choc wheat.

Y.U.M

I have a 3638 yeast cake that i had planned to make a dunkelweizen with. Sounds like i need to do both. I've got all those malts except the rye :lol: . Even have some crystal rye.

man.. had forgotten how good a rye mash is on the beak B)

It takes a lot of willpower to close the lid on the mashtun and walk away! Cheers for the link too, some good reading there. I've been milling my rye separately on a much finer setting to get as much of the rye goodness. Only gone up to 25% of the grist so am yet to use rice gulls......

 

[Tony]

If you go to 40% put some in!

 

[NickB]

Was thinking of this to clear out some part packs of hops in the freezer.... Not really to any style, but closer to an APA than anything else

Recipe: Hopped Up
Style: 10A-American Ale-American Pale Ale

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Water Added: 0.00 l
Volume At Pitching: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.040 SG
Expected OG: 1.054 SG
Expected FG: 1.013 SG
Expected ABV: 5.4 %
Expected ABW: 4.2 %
Expected IBU (using Tinseth): 41.6
Expected Color: 7.5 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 4.500 kg (87.4 %) In Mash/Steeped
German Dark Wheat Malt 0.500 kg (9.7 %) In Mash/Steeped
UK Medium Crystal 0.150 kg (2.9 %) In Mash/Steeped

Hops
NZ Southern Cross (13.2 % alpha) 5 g Loose Pellet Hops used 30 Min From End
German Northern Brewer ('06) (6.6 % alpha) 15 g Loose Pellet Hops used 25 Min From End
Australian Tettnang (4.7 % alpha) 20 g Loose Pellet Hops used 20 Min From End
UK Northdown (8.1 % alpha) 20 g Loose Pellet Hops used 15 Min From End
Australian Tettnang (4.7 % alpha) 20 g Loose Pellet Hops used 10 Min From End
US Santiam (5.2 % alpha) 20 g Loose Pellet Hops used 10 Min From End
US Sterling (5.9 % alpha) 40 g Loose Pellet Hops used At turn off
US Citra (11.1 % alpha) 15 g Loose Pellet Hops used Dry-Hopped
Australian Galaxy (13.4 % alpha) 15 g Loose Pellet Hops used Dry-Hopped

Other Ingredients
Table Salt 2 g used In Boil
Koppafloc 1 g used In Boil

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins


Any thoughts??

Cheers

 

[yardy]

It takes a lot of willpower to close the lid on the mashtun and walk away! Cheers for the link too, some good reading there. I've been milling my rye separately on a much finer setting to get as much of the rye goodness. Only gone up to 25% of the grist so am yet to use rice gulls......

If you go to 40% put some in!

just mashed 43% with no gulls, no problem

I add an extra 500ml per kg in the mash, adjust beersmith water calcs to suit for the extra water when sparging, and sparge the hotter end of the scale, thanks Ross

cheers

Dave

 

[raven19]

man.. had forgotten how good a rye mash is on the beak B)

I included 2kg of Rye in my recent grain order. Will be getting some into a few recipes very soon! Tasty!!!