What Are You Brewing III

[mje1980]

Nice one shane!

 

[Adam Howard]

Extract brew because I wanted to make beer and couldn't wait to get my new brew rig together.

2kg Light LME
1kg Light DME
300g Dextrose

15g Rakau @ 60

30g Rakau @ 15
30g Kohatu @ 15

15g Rakau @ Flameout
15g Kohatu @ Flameout

23L batch.

1056 yeast.

Will dry hop with Kohatu I think. Around 30g while cold conditioning for 5 days.

Yum. Off to Flinders tomorrow to get cracking on the stand for my 50L all-grain rig. Got the vessels, burner and chiller. Just need the stand!

 

[pmash]

Big day for me today, I am brewing Norways' champion home brewer, Jan Halvor Fjelds' winning double IPA , Two Captains (originally HumleHelvete or Hop Hell ). Currently being brewed by Nogne O for the second year because it was so successful! The original brew comp. prize was only for a one year-once only deal.
He even gave me the original braumeister mash temps and grain plus adjuncts he first used !

I am about to start the boil and am looking forward to the almost 400 gms of hop additions :icon_drool2:

Oh, and I asked him if I can share with you good folk on here. Anyone interested??? B)

 

[manticle]

Um.....................................................................

Yes

 

[Rowy]

Basic beer for a basic bloke........

5kgs Perle
300gms carared

mash 60 mins at 67

Boil 60mins

20gms Nth Brewer at 50
20Gms Galaxy at 20
20gms Galaxy at 5

US05 at 18dgs

 

[winkle]

Well its not happening today but either Monday or Tuesday this will be going down,

Shootin Saison
Saison
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.85 l
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 85.1 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
0.09 kg Munich I (Weyermann) (14.0 EBC) Grain 3 2.1 %
3.40 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 80.2 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 11.8 %
0.25 kg Dextrose (Briess) (2.0 EBC) Sugar 4 5.9 %
28.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 5 25.6 IBUs
10.00 g Bobek [5.25 %] - Aroma Steep 10.0 min Hop 8 0.0 IBUs
10.00 g Coriander Seed (Boil 5.0 mins) Spice 6 -
4.00 g Seeds of Paradise (Boil 5.0 mins) Spice 7 -
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.044 SG
Est Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 25.6 IBUs Calories: 427.1 kcal/l
Est Color: 7.2 EBC

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 4.24 kg
Sparge Water: 26.44 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Mash PH: 5.20

 

[Lord Raja Goomba I]

Simple Pilsener:

30L:

6kg Weyermann Pilsner
.3kg Melanoidin
.2kg Acidulated Malt

50g Pacfica 5.8% at 60m
Dry hop 20g in secondary

Swiss Lager Yeast
T-58 Belgian Yeast - for some reason my spare packet of swiss lager is gone! Looks like it'll be a belgian at low temp instead. D'oh.

The big thing is - I'm doing it on the bucket in bucket lauter - I'm pushing the limit of the 2 pot stovetop method and so far, not bad. A slight overspill, but we're getting there.

Needed to use one of the bigger eskies, but other than that, okay.

The big changes are:

Takes longer to bring strike volume to size.
Takes longer to lauter - the bigger volume of grain means that there is more height for the water to get through.
Takes longer to get to boil temp.

Goomba

 

[raven19]

Been a big brew day here.

Weizen, Alt and just finishing a Bo Pils.

 

[argon]

Did this the other day at the Brewday Brisbane Northside 2012
with some pretty funky water

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Cleveland Steamer II
Brewer: Argon
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 53.84 l
Post Boil Volume: 47.84 l
Batch Size (fermenter): 43.00 l
Bottling Volume: 43.00 l
Estimated OG: 1.062 SG
Estimated Color: 25.3 SRM
Estimated IBU: 57.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
9.50 kg Ale Malt (Barrett Burston) (3.0 SRM) Grain 4 72.7 %
1.01 kg Caramunich I Malt (Weyermann) (45.7 SR Grain 5 7.7 %
1.01 kg Carapils Malt (Weyermann) (2.0 SRM) Grain 6 7.7 %
0.82 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 7 6.3 %
0.40 kg Chocolate Malt (Thomas Fawcett) (508.0 S Grain 8 3.1 %
0.22 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 9 1.7 %
0.10 kg Carafa Special T2 Malt (Weyermann) (58 Grain 10 0.8 %
60.00 g Northern Brewer - HD 2010 [9.00 %] - Boi Hop 11 28.9 IBUs
14.00 g East Kent Goldings (Plugs) - CB 2010 [5. Hop 12 3.7 IBUs
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 13 -

45.00 g Northern Brewer - HD 2010 [9.00 %] - Cube Hop 14 10.7 IBUs
110.00 g Cascade - NB 2009 [6.40 %] - Cube Hop 15 13.6 IBUs

110.00 g Cascade - NB 2009 [6.40 %] - Hop Tea 16 0.0 IBUs
60.00 g Centennial - HD 2011 [10.90 %] - Dry Hop Hop 17 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 13.06 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 61.83 l of water at 71.2 C 66.0 C 90 min
Mash Out Add 0.00 l of water and heat to 80 C 80 C 0 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


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

 

[NickB]

This is on the mash now, First brew of 2012 and last day of holidays before return to work

Recipe: Old Rifle Range Dark Mild 9
Style: 11A-English Brown Ale-Mild

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.028 SG
Expected OG: 1.035 SG
Expected FG: 1.011 SG
Expected ABV: 3.2 %
Expected IBU (using Tinseth): 20.2
Expected Color: 35.6 EBC
Apparent Attenuation: 68.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 2.500 kg (37.0 %) In Mash/Steeped
UK Golden Promise 1.300 kg (19.3 %) In Mash/Steeped
German Munich Malt 0.950 kg (14.1 %) In Mash/Steeped
UK Dark Crystal 0.400 kg (5.9 %) In Mash/Steeped
Simpsons Golden Naked Oats 0.400 kg (5.9 %) In Mash/Steeped
US Victory Malt 0.250 kg (3.7 %) In Mash/Steeped
German CaraRed 0.250 kg (3.7 %) In Mash/Steeped
German CaraAroma 0.250 kg (3.7 %) In Mash/Steeped
UK Medium Crystal 0.250 kg (3.7 %) In Mash/Steeped
UK Chocolate Malt 0.200 kg (3.0 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 50 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 25 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 15 g Loose Pellet Hops used At turn off

Other Ingredients
Gypsum 10 g used In Mash
Calcium Carbonate 10 g used In Mash
Gypsum 10 g used In Boil
BrewBrite 8 g used In Boil

Yeast: Wyeast 1187 Ringwood Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (70C)
Step: Rest at 70 degC for 60 mins

 

[winkle]

Did this the other day at the Brewday Brisbane Northside 2012
with some pretty funky water

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Cleveland Steamer II
Brewer: Argon
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 53.84 l
Post Boil Volume: 47.84 l
Batch Size (fermenter): 43.00 l
Bottling Volume: 43.00 l
Estimated OG: 1.062 SG
Estimated Color: 25.3 SRM
Estimated IBU: 57.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 74.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
9.50 kg Ale Malt (Barrett Burston) (3.0 SRM) Grain 4 72.7 %
1.01 kg Caramunich I Malt (Weyermann) (45.7 SR Grain 5 7.7 %
1.01 kg Carapils Malt (Weyermann) (2.0 SRM) Grain 6 7.7 %
0.82 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 7 6.3 %
0.40 kg Chocolate Malt (Thomas Fawcett) (508.0 S Grain 8 3.1 %
0.22 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 9 1.7 %
0.10 kg Carafa Special T2 Malt (Weyermann) (58 Grain 10 0.8 %
60.00 g Northern Brewer - HD 2010 [9.00 %] - Boi Hop 11 28.9 IBUs
14.00 g East Kent Goldings (Plugs) - CB 2010 [5. Hop 12 3.7 IBUs
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 13 -

45.00 g Northern Brewer - HD 2010 [9.00 %] - Cube Hop 14 10.7 IBUs
110.00 g Cascade - NB 2009 [6.40 %] - Cube Hop 15 13.6 IBUs

110.00 g Cascade - NB 2009 [6.40 %] - Hop Tea 16 0.0 IBUs
60.00 g Centennial - HD 2011 [10.90 %] - Dry Hop Hop 17 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 13.06 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 61.83 l of water at 71.2 C 66.0 C 90 min
Mash Out Add 0.00 l of water and heat to 80 C 80 C 0 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


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

Ah, good I was going to ask you about that recipe :icon_cheers:

 

[argon]

Ah, good I was going to ask you about that recipe :icon_cheers:

Had to make a couple of tweaks to the recipe as i ran out of Ale malt and made up the difference with Munich 1, which couldn't hurt. Also add the roast spec just before mahout and added another 100g Carafa II for a darker beer.

As for the hopping... i just threw in the 15 and 10 min addition into the cubes. (you have to forget first, then 10mins later reopen it and put them in... for accuracy ) I'll hop tea or mini-boil the 0min addition too.

Cheers agian for the brew day... and the really fresh water. So fresh it was still green.

 

[winkle]

Had to make a couple of tweaks to the recipe as i ran out of Ale malt and made up the difference with Munich 1, which couldn't hurt. Also add the roast spec just before mahout and added another 100g Carafa II for a darker beer.

As for the hopping... i just threw in the 15 and 10 min addition into the cubes. (you have to forget first, then 10mins later reopen it and put them in... for accuracy ) I'll hop tea or mini-boil the 0min addition too.

Cheers agian for the brew day... and the really fresh water. So fresh it was still green.

It was good to see somebody else f*ck up - along the lines of "Aren't you going to recirculate?".
That water is what makes my farmhouse ales so authentic .

 

[jyo]

50th All Grain brew tonight. I thought I'd give a version of Andrew's CPA clone a bash :icon_cheers:

Batch Size (L): 23.0
Total Grain (kg): 4.515
Total Hops (g): 25.00
Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.010 (P): 2.6
Alcohol by Volume (ABV): 5.09 %
Colour (SRM): 3.6 (EBC): 7.0
Bitterness (IBU): 27.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill
----------------
3.700 kg BB Pale Malt (81.95%)
0.500 kg Cane Sugar (11.07%)
0.300 kg Wheat Malt (6.64%)
0.015 kg Crystal 120 (0.33%) (For colour)

Hop Bill
----------------
25.0 g Pride of Ringwood Leaf (9.7% Alpha) @ 60 Minutes (Boil) (1.1 g/L)

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

Single step Infusion at 65C for 60 Minutes.
Fermented at 18C with Coopers Recultured

 

[Rowy]

I'm going to do this one maybe Friday if I'm off. It's a copy of Fents & Troy's Cream Ale off the DB. Swapped to Mt Hood hops though. Comments as to how you think it will go would be appreciated.

(Cream Ale)

Original Gravity (OG): 1.040 (P): 10.0
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 3.93 %
Colour (SRM): 3.6 (EBC): 7.1
Bitterness (IBU): 20.5 (Average)

40% Pale Ale Malt
40% Pilsner
20% Flaked Corn

0.8 g/L Mt. Hood (5.2% Alpha) @ 60 Minutes (Boil)
0.8 g/L Mt. Hood (5.2% Alpha) @ 20 Minutes (Boil)
0.8 g/L Mt. Hood (5.2% Alpha) @ 5 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

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

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[brettprevans]

Gose and Wit tomorrow
Gose 19L
2.3kg wheat
1.8kg pils
0.9kg acidulated malt
Rice gulls
14g spalt @ 60min (should be santium)
28g corriander @ 10
21g sea salt @ 10min
German ale yeast or kolsch
Mash everything bar acidulated for 60min @ 65C. Then add acidulated for 45min at 65Cish


wit
Cerial mash
30% unmalted wheat
20% pils
10% oatmeal
Malt mash
30% pils
10% munich
Gulls
14g northern brewer @ 90
28g saaz (out of tett) @ 30
28g saaz @ 5
Zest of 2 oranges @5
14g corriander @5
7g chamome @ 5min

Wyeast Forbiden fruit

 

[_HOME_BREW_WALLACE_]

Gose and Wit tomorrow
Gose 19L
2.3kg wheat
1.8kg pils
0.9kg acidulated malt
Rice gulls
14g spalt @ 60min (should be santium)
28g corriander @ 10
21g sea salt @ 10min
German ale yeast or kolsch
Mash everything bar acidulated for 60min @ 65C. Then add acidulated for 45min at 65Cish


wit
Cerial mash
30% unmalted wheat
20% pils
10% oatmeal
Malt mash
30% pils
10% munich
Gulls
14g northern brewer @ 90
28g saaz (out of tett) @ 30
28g saaz @ 5
Zest of 2 oranges @5
14g corriander @5
7g chamome @ 5min

Wyeast Forbiden fruit

I will be very interested to see how that WIT turns out CM2.

 

[winkle]

It was a friggin hot day for brewing Wallace!
Still cranked out the Saison and hit all the numbers, now for a cold drink...

 

[_HOME_BREW_WALLACE_]

It was a friggin hot day for brewing Wallace!
Still cranked out the Saison and hit all the numbers, now for a cold drink...

AMEN! I heard it hit 39 in Archerfield today

Should have been easier to hold a mash temp though!

Honestly, i would rather be brewing than working though.. LOL

 

[razz]

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.

Mate! It tastes the goods, seven days grain to brain. Filtered and kegged yesterday and I've just had a sample with my lunch.