What Are You Brewing III

[brettprevans]

Going down this arvo

plum Braggot
2.5kg ale
4kg strong blend honey
0.25kg medium crystal
0.25kg special b
1kg plums
25g magnum @ 60
25g challanger @ 30
2 cardomom pod @10

W9097 old ale
3kg plums blended, frozen, thawed, added to secondary.
25L
OG 1083(ecxl plums)

 

[jyo]

Hey CM2, have you used cardomom before? I chucked 2 cracked pods in at flameout in my current wit and the flavour is sensational. Even though there is the coriander and orange peel, it has come through nicely. Definitely something I'll do again.

Cheers.

 

[brettprevans]

Hey CM2, have you used cardomom before? I chucked 2 cracked pods in at flameout in my current wit and the flavour is sensational. Even though there is the coriander and orange peel, it has come through nicely. Definitely something I'll do again.

Cheers.

Yeah I have but not in braggot. I did with a spiced mead and a christmas beer. Its great in moderation

 

[Nick JD]

House Pils 18L

3.5kg Wey Pils
150g Melanoidin
(64C mash)
30g Saaz 60min
30g Saaz 15min
S189 @ 12C

 

[warra48]

This one's 45 minute into the boil.

Golden Ale (it owes its beginnings to DSGA, but modified, of course, to make use of what I have on hand)

59.8% Halcyon TFFM
17.4% Munich Light Joe White
17.4% Wheat Weyermann
4.5% Carared Weyermann
1.0% Caramunich II Wyermann

Mashed 70 minutes 65C
32 litres pre-boil at SG 1.042
98% mash efficiency

14.2 IBU Cascade FWH
9.7 IBU Cascade 10 min
2.6 IBU Cascade 5 min

Whirfloc and Yeast Nutrient

Craftbrewer US05

 

[yardy]

that's some efficiency you're getting there warra

 

[brettprevans]

Going down this arvo

plum Braggot
2.5kg ale
4kg strong blend honey
0.25kg medium crystal
0.25kg special b
1kg plums
25g magnum @ 60
25g challanger @ 30
2 cardomom pod @10

W9097 old ale
3kg plums blended, frozen, thawed, added to secondary.
25L
OG 1083(ecxl plums)

You should see the colour and smell this. Omg. It should be a cracker

 

[jeffsonia]

Just put this Saison down today based on Tony's Bullshead Summer Saison with a couple of changes.

7.74 kg Pilsner (Weyermann)
2.58 kg Wheat Malt, Malt Craft (Joe White)
0.26 kg Acidulated (Weyermann)

140.29 g Saaz 45.0 min
30.85 g Fuggles 15.0 min
32.41 g Hallertauer 0 min
WLP568 Belgian Style Saison Ale Yeast Blend

OG 1.060

Mash in @ 55 degrees for 10 mins
Raised temp to 63 degrees for 45 mins
Raised temp to 71 degrees for 15 mins
Mashed out at 75.6 Degrees

50 ltr batch

 

[Adam Howard]

Recipe: Evil Twin Clone
Style: American Amber Ale
Recipe Specifications
--------------------------
Boil Size: 27.89 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.066 SG
Estimated Color: 35.1 EBC
Estimated IBU: 31.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.44 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 79.0 %
0.45 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 6.5 %
0.45 kg Munich I (Weyermann) (14.0 EBC) Grain 6.5 %
0.22 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3.2 %
0.22 kg Victory Malt (49.2 EBC) Grain 3.2 %
0.11 kg Chocolate Malt (689.5 EBC) Grain 1.6 %
14.00 g Amarillo Gold [9.20 %] - Boil 20.0 min Hop 7.2 IBUs
14.00 g Centennial [9.20 %] - Boil 20.0 min Hop 7.2 IBUs
28.00 g Amarillo Gold [9.20 %] - Boil 10.0 min Hop 8.7 IBUs
28.00 g Centennial [9.20 %] - Boil 10.0 min Hop 8.7 IBUs
28.00 g Amarillo Gold [9.20 %] - Aroma Steep 0.0 Hop 0.0 IBUs
28.00 g Centennial [9.20 %] - Aroma Steep 0.0 mi Hop 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast




Mash Schedule: Single Infusion, Medium Body

Total Grain Weight: 6.89 kg

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

Name Description Step Temperat Step Time
Mash In Add 17.97 l of water at 74.7 C 68.0 C 60 min
Mash Out Add 10.06 l of water at 91.0 C 75.6 C 10 min


Sparge: Fly sparge with 6.76 l water at 75.6 C

Measured 1.065 upon cubing. Can't be unhappy with that!

First runnings.

Second hop addition.

After whirlpool and draining.

 

[black_labb]

bottled a split batch a couple days ago. half was a tripel the other half was a tripel/ipa along the lines of achouffe houblon. The tripel was tasting promising but the trip/ipa was tasting that good that I kept returning to the empty fermentor and dipping my fingers into the yeasty bottom just to taste it again!!! I' haven't been so excited to open a beer in a long time.

Recipe Specs
----------------
Batch Size (L): 40.0
Total Grain (kg): 13.200
Total Hops (g): 170.00
Original Gravity (OG): 1.076 (P): 18.4
Final Gravity (FG): 1.010 (P): 2.6
Alcohol by Volume (ABV): 8.69 %
Colour (SRM): 4.7 (EBC): 9.3
Bitterness (IBU): 59.5 for trip/ipa, 33 for tripel (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
11.000 kg Pilsner (83.33%)
1.200 kg Cane Sugar (9.09%)
0.750 kg Flaked Oats (5.68%)
0.250 kg Victory (1.89%)

Hop Bill
----------------
Bittering for both batches
30.0 g Hallertau Aroma Pellet (7.5% Alpha) @ 70 Minutes (Boil) (0.8 g/L)
20.0 g Pacific Gem Pellet (14% Alpha) @ 70 Minutes (Boil) (0.5 g/L)

hopping in the trip/ipa
30.0 g Galaxy Pellet (14% Alpha) @ 15 Minutes (Cube) (1.5 g/L)
30.0 g Hallertau Aroma Pellet (7.5% Alpha) @ 15 Minutes (Cube) (1.5 g/L)
20g Citra dry hopped

Misc Bill
----------------
Infusion at 67C for 90 Minutes.
Fermented at 20C with


Recipe Generated with BrewMate

The forbidden fruit yeast brought it down to 1007* (mashed a bit low as I've recently found out my thermometer is well off)


I'm currently fermenting some dark strong belgians on the same yeast.

 

[vortex]

Planning a sparkling ale / Australian pale ale for Australia Day. Does anyone have a good recipe starting point?

 

[Mayor of Mildura]

Planning a sparkling ale / Australian pale ale for Australia Day. Does anyone have a good recipe starting point?

Hi Mate. Andrewqld has an awesome recipe in the db. here is the link. There are a couple of versions. One with sugar and one without. I've made the one without sugar a few times and it is spot on cpa.

 

[Mayor of Mildura]

Recipe: Evil Twin Clone
Style: American Amber Ale
Recipe Specifications
--------------------------
Boil Size: 27.89 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.066 SG
Estimated Color: 35.1 EBC
Estimated IBU: 31.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.44 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 79.0 %
0.45 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 6.5 %
0.45 kg Munich I (Weyermann) (14.0 EBC) Grain 6.5 %
0.22 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3.2 %
0.22 kg Victory Malt (49.2 EBC) Grain 3.2 %
0.11 kg Chocolate Malt (689.5 EBC) Grain 1.6 %
14.00 g Amarillo Gold [9.20 %] - Boil 20.0 min Hop 7.2 IBUs
14.00 g Centennial [9.20 %] - Boil 20.0 min Hop 7.2 IBUs
28.00 g Amarillo Gold [9.20 %] - Boil 10.0 min Hop 8.7 IBUs
28.00 g Centennial [9.20 %] - Boil 10.0 min Hop 8.7 IBUs
28.00 g Amarillo Gold [9.20 %] - Aroma Steep 0.0 Hop 0.0 IBUs
28.00 g Centennial [9.20 %] - Aroma Steep 0.0 mi Hop 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast




Mash Schedule: Single Infusion, Medium Body

Total Grain Weight: 6.89 kg

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

Name Description Step Temperat Step Time
Mash In Add 17.97 l of water at 74.7 C 68.0 C 60 min
Mash Out Add 10.06 l of water at 91.0 C 75.6 C 10 min


Sparge: Fly sparge with 6.76 l water at 75.6 C

Measured 1.065 upon cubing. Can't be unhappy with that!

First runnings.

Second hop addition.

After whirlpool and draining.

:icon_drool2:

 

[stl]

Been wanting to do a Barleywine for a while and finally got the chance yesterday. Didn't have much time to research recipes, here's what I came up with...

Volume approx 17l
8.55kg (95%) Maris Otter
0.45kg (5%) Heritage crystal

Two hour boil...
40g NZ Willamette flowers 11% 60min
40g Norther Brewer 9.6% 60min
20g Styrian Goldings 5.2% 15min
20g Styrian Goldings 5.2% 10min
22g NZ Fuggles ??% 5min

Pitched a large Wyeast 1335 (British Ale II) slurry.

Those hops are all a bit old, above are unadjusted numbers. Haven't even plugged the numbers into a calculator.. but hopefully it wound up somewhere in the ballpark.

 

[raven19]

Brewed this one this morning - thanks to Malted for the link to the recipe.

I changed the recipe slightly based on spec grains I had.

India Red Ale (8 Wired Clone)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.63 L
Estimated OG: 1.066 SG
Estimated Color: 26.4 EBC
Estimated IBU: 97.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 82.25 %
0.42 kg Crystal, Pale (60.0 EBC) Grain 5.31 %
0.42 kg Munich II (Dark) (25.0 EBC) Grain 5.31 %
0.28 kg Caraamber (59.1 EBC) Grain 3.56 %
0.28 kg Crystal (Heritage) (150.0 EBC) Grain 3.56 %
45.00 gm Tomahawk (MP) [12.00 %] (60 min) Hops 51.0 IBU
25.00 gm Amarillo [8.60 %] (60 min) Hops 20.3 IBU
23.00 gm Amarillo [8.60 %] (10 min) Hops 6.8 IBU
46.00 gm Tomahawk (MP) [12.00 %] (10 min) Hops 18.9 IBU
46.00 gm Amarillo [8.60 %] (0 min) (Aroma Hop-SteeHops -
92.00 gm Tomahawk (MP) [12.00 %] (0 min) (Aroma HoHops -
0.50 items Whirlfloc (Boil 15.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1.00 tsp Brewbrite (Boil 15.0 min) Misc
1 Pkgs West Yorkshire Ale (Wyeast #1469PC) Yeast-Ale


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 7.90 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 23.71 L of water at 71.4 C 66.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C

http://www.forum.realbeer.co.nz/forum/topi...page=1#comments

 

[pk.sax]

Mashed in an ESB grain bill 20 minutes ago. AndrewQLD's recipe, modified to live with 90g of EKG pellets, no chill and still not sure what yeast to pitch... craftbrewer dry English Ale yeast or Nottingham!? Oh well, a decision for tomorrow.
Made a small CaCO3 addition, 3 grams, will see if it boosts the hops somehow. Actually, I have some challenger hops in the fridge.... wondering if thats a good idea. to mix with EKG.

http://www.aussiehomebrewer.com/forum/inde...&recipe=145

 

[doon]

Put down a barley wine On braumeister

4kg joe white pale
4kg joe white pilsner
1.5kg Munich 1
500g joe white crystal

Mashed at 64
2 hour boil
60g citra at 60 mins
30g citra 40 mins
30 g citra cube hop
30g cascade dry hop

Og 1.101

 

[Newbee(r)]

Brewing a belgian with a little cascade to bump the citrus profile up today:

23L batch
2.7 kg pilsner malt
2kg wheat
0.5kg malted oats

50c for 30 min
60c for 50 min
70c for 10 min
78c mashout

80 min boil

15g saaz hops at 60 min
15g cascade at 30 min
8 grams coriander seeds at 5 min
zest of 1 orange at 5 min

fermenting with wyeast 3942 at 19c

 

[keifer33]

Just finished this one so all cubed up and cleaned up now. It was my first run on my 2V NoSparge Rig and was very impressed with how not lifting a bag is great. Brewing with a beer in one hand definitely makes it more enjoyable. Amazed also with the clarity of the wort in the kettle and how nicely the trub sat at the bottom due to there not being as much.


Recipe: 54 - An Engwish Bitter ey chaps
Brewer: Keith
Style: Special/Best/Premium Bitter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 29.30 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 22.00 l
Estimated OG: 1.041 SG
Estimated Color: 12.0 EBC
Estimated IBU: 31.3 IBUs
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
3.50 kg Mild Malt - Ashburne (Briess) (10.4 EBC) 77.8 %
1.00 kg Pale Malt, Traditional Ale (Joe White) 22.2 %
35.00 g Fuggles [5.50 %] - Boil 60.0 min 24.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
25.00 g Fuggles [5.50 %] - Boil 10.0 min (Cubed) 6.4 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)
15.00 g Fuggles [5.50 %] - Dry Hop 3.0 Days

 

[winkle]

First off the rank today.

Guten Morgen
Weizen/Weissbier
Type: All Grain
Batch Size (fermenter): 22.00 l
Boil Size: 31.09 l Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 26.82 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 19.16 l Est Mash Efficiency 84.4 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
2.20 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 50.0 %
2.20 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 50.0 %
11.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 3 10.3 IBUs
12.00 g Perle [8.00 %] - Boil 10.0 min Hop 5 3.5 IBUs
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 4 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 7 -
1.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06) [50.28 ml] Yeast 6 -
Mango juice concentrate @ secondary

Beer Profile

Est Original Gravity: 1.045 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.3 %
Bitterness: 13.8 IBUs Calories: 427.1 kcal/l
Est Color: 5.5 EBC
Fermentation: Ale, Two Stage

Hmmm, breakfast.