What Are You Brewing III

[chunckious]

Cheers 'wise, thought that I had read that about the Goat. Also gonna use the Wyeast 2112 in a Robust Porter after Jamil's recomendation.

 

[Adam Howard]

Recipe: Oatmeal Stout (20L)

Ingredients:
------------
Amt Name Type # %/IBU
3.80 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 72.4 %
0.45 kg Victory Malt (biscuit) (Briess) (55.2 EB Grain 2 8.5 %
0.40 kg Oats, Flaked (2.0 EBC) Grain 3 7.6 %
0.25 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 4 4.8 %
0.25 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 5 4.8 %
0.10 kg Carafa Special III (Weyermann) (925.9 EB Grain 6 1.9 %
25.00 g Challenger [7.50 %] - Boil 60.0 min Hop 7 26.6 IBUs
30.00 g Goldings, East Kent [4.30 %] - Boil 20.0 Hop 8 6.2 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -


Recipe: LC Bright Ale (23L)

Ingredients:
------------
Amt Name Type # %/IBU
3.10 kg Pilsner, Malt Craft Export (Joe White) ( Grain 1 68.6 %
0.88 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 19.6 %
0.27 kg Carapils (Briess) (3.0 EBC) Grain 3 5.9 %
0.27 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 4 5.9 %
9.00 g Cascade [6.20 %] - Boil 45.0 min Hop 5 6.3 IBUs
9.00 g Motueka [7.50 %] - Boil 45.0 min Hop 6 7.6 IBUs
14.00 g Cascade [6.20 %] - Boil 20.0 min Hop 7 3.7 IBUs
14.00 g Motueka [7.50 %] - Boil 20.0 min Hop 8 4.4 IBUs
18.00 g Cascade [6.20 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
18.00 g Motueka [7.50 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
0.4 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -


Planning on doing these two on Monday, should be the last single batches I do before switching to using the Crown urn as HLT on the new rig.

 

[malt_shovel]

First high gravity brew

CaLIIPA (American Barleywine)

Original Gravity (OG): 1.098 (P): 23.3
Final Gravity (FG): 1.020 (P): 5.1
Alcohol (ABV): 10.27 %
Colour (SRM): 14.8 (EBC): 29.2
Bitterness (IBU): 107.2 (Tinseth)

72.38% Golden Promise Malt
16.41% Munich I
3.49% Bairds Pale Crystal
2.91% Victory
2.9% Bairds Medium Crystal
1.91% Wheat Malt

1.9 g/L Centennial (9.2% Alpha) @ 60 Minutes (Boil)
0.7 g/L Cascade (6.2% Alpha) @ 45 Minutes (Boil)
1.1 g/L Centennial (9.2% Alpha) @ 45 Minutes (Boil)
1.6 g/L Cascade (6.2% Alpha) @ 30 Minutes (Boil)
1.1 g/L Centennial (9.2% Alpha) @ 30 Minutes (Boil)
0.9 g/L Cascade (6.2% Alpha) @ 20 Minutes (Boil)
1.1 g/L Centennial (9.2% Alpha) @ 20 Minutes (Boil)
1 g/L Cascade (6.2% Alpha) @ 15 Minutes (Boil)
1.6 g/L Cascade (6.2% Alpha) @ 10 Minutes (Boil)
1.6 g/L Cascade (6.2% Alpha) @ 5 Minutes (Boil)
1.6 g/L Cascade (6.2% Alpha) @ 1 Minutes (Boil)


Single step Infusion at 66C for 60 Minutes. Boil for 80 Minutes

Fermented at 18C with Danstar Nottingham

Notes: 28th - 1730 Pitched six packets rehydrated Nottingham into ~75Ltrs wort @1.098

Ferment temp hit 28oC at peak. Violent fermentation .

30th - 1930 SG down to 1.024 still at 25oC. Think A/C in coolroom needs regassing. Sample smelt OK (some banana but more passionfruit) but had very alcoholic / whiskey flavour. Burps have C hop notes, so there is still hope.

31st - 1800 SG at 1.020

3rd - ten oclock - SG at 1.020

Recipe Generated with BrewMate

Yeast harvest from conical

 

[keifer33]

Jeepers Matt nice sized brew there. What was the total weight of grain and hops to make 75lts of that?

 

[malt_shovel]

Jeepers Matt nice sized brew there. What was the total weight of grain and hops to make 75lts of that?

Just shy of 35kg's of grain and 1.2kg of hops.....expensive brewday.

Need the club bulk buy to start again soon.

 

[Daniel.lear]

Double brew day today, 2 batches @ 42 L

My variation of the the 4 Shades of Stout

4 shades of Stout (Dry Stout)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 37.0 (EBC): 72.9
Bitterness (IBU): 38.7 (Average)

40.82% Golden Promise Malt
30.61% Pale Ale Malt
9.18% Flaked Barley
6.12% Chocolate, Pale
5.1% Amber Malt
4.08% Carafa III malt
4.08% Roasted Barley

1.4 g/L Northern Brewer (8% Alpha) @ 60 Minutes (Boil)
1 g/L East Kent Golding (5% Alpha) @ 20 Minutes (Boil)
0.3 g/L East Kent Golding (5% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66C for 75 Minutes. Boil for 60 Minutes

Fermented at 18C with Wyeast 1968 - London ESB Ale
Fermented at 18C with Wyeast 1028 - London Ale


Recipe Generated with BrewMate

Then a pacific ale clone-ish

Stone and Wood Pacific Ale

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 4.2 (EBC): 8.3
Bitterness (IBU): 21.3 (Average)

59.86% Pale Ale Malt
40.14% Wheat Malt

0.4 g/L Galaxy (13.4% Alpha) @ 60 Minutes (Mash)
0.2 g/L Galaxy (13.4% Alpha) @ 60 Minutes (Boil)
0.4 g/L Galaxy (13.4% Alpha) @ 20 Minutes (Boil)
0.5 g/L Galaxy (13.4% Alpha) @ 5 Minutes (Boil)
1.5 g/L Galaxy (13.4% Alpha) @ 1 Minutes (Aroma)
1.8 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

Leary

 

[chunckious]

That's a noice whack o Galaxy in Aroma/Dry there Leary. Should turn out great!!

 

[Tony]

making a 34 liter batch of this to split into 2 x 17 liter cubes:

The neat bit will be that im gunna put a big pile of Hibiscus flowers in one of the cubes to soak

Malts were a clean out of almost empty bags in the malt bag box..... its just a throw together



Topaz Bomb

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 34.00 Wort Size (L): 34.00
Total Grain (kg): 6.70
Anticipated OG: 1.050 Plato: 12.39
Anticipated EBC: 7.0
Anticipated IBU: 35.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
59.7 4.00 kg. Weyermann Bohemien Pils GErmany 1.038 4
29.9 2.00 kg. JWM Traditional Ale Malt Australia 1.038 6
10.4 0.70 kg. JWM Wheat Malt Australia 1.038 4



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Topaz Pellet 16.20 16.2 20 min.
30.00 g. Topaz Pellet 16.20 14.6 10 min.
40.00 g. Topaz Pellet 16.20 4.5 2 min.

 

[Tony]

changed mind.

Going to put half a kilo in at flame out for the lot and ferment one now with an english yeast and one later with a belgian yeast

yum

 

[yardy]

Rosee D'hibiscus ?

 

[black_labb]

Brewed a midstrength brown ale.
Decided to caramelise 3.5L of the first runnings as I want a fair bit of body to the beer. I was a bit ambitious while being inattentive and caramelised turned to burnt. I added what dissolved into some hot water and left the rest behind. Might make it a bit of a "roasty" flavour but that shouldn't cause any major issues. I tasted it and it didn't taste any more than mildly roasty. The bits stuck to the bottom of the pot were a different story though.



Recipe Specs
----------------
Batch Size (L): 40.0
Total Grain (kg): 6.650
Total Hops (g): 218.00
Original Gravity (OG): 1.038 (P): 9.5
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 3.24 %
Colour (SRM): 17.4 (EBC): 34.2
Bitterness (IBU): 42.7 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malt (52.63%)
2.000 kg Biscuit (30.08%)
0.500 kg Carared (7.52%)
0.350 kg Caraaroma (5.26%)
0.100 kg Caramunich II (1.5%)
0.100 kg Chocolate (1.5%)
0.100 kg Crystal 120 (1.5%)

Hop Bill
----------------
25.0 g Challenger Pellet (6.5% Alpha) @ 30 Minutes (Boil) (0.6 g/L)
50.0 g Fuggles Pellet (4% Alpha) @ 30 Minutes (Boil) (1.3 g/L)

Cube 1 designed to be along the lines of hobgoblin, 25 IBU
13.0 g Centennial Pellet (8.2% Alpha) @ 15 Minutes (cube) (0.3 g/L)
45.0 g Styrian Golding Pellet (3.6% Alpha) @ 15 Minutes (cube) (1.1 g/L)

Cube 2 is a more hop forward american brown, 50ibu
25.0 g Centennial Pellet (8% Alpha) @ 15 Minutes (cube) (0.6 g/L)
25.0 g Citra Pellet (11.1% Alpha) @ 15 Minutes (cube) (0.6 g/L)
35.0 g Fuggles Pellet (4% Alpha) @ 15 Minutes (cube) (0.9 g/L)


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

Single step Infusion at 68C for 60 Minutes.
Fermented at 22C with 1187 ringwood ale


Recipe Generated with BrewMate

 

[Fish13]

My first Pilsner


Hallertau Pilsner
German Pilsner (Pils)

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 4.100
Total Hops (g): 57.00
Original Gravity (OG): 1.059 (P): 14.5
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 25.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
4.000 kg Pilsner (97.56%)
0.100 kg Acidulated Malt (2.44%)

Hop Bill
----------------
23.0 g Hallertau Tradition Pellet (3.5% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
19.0 g Hallertau Tradition Pellet (3.5% Alpha) @ 30 Minutes (Boil) (1.3 g/L)
15.0 g Hallertau Tradition Pellet (3.5% Alpha) @ 15 Minutes (Boil) (1 g/L)

Misc Bill
----------------
2.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes.
Fermented at 10C with Wyeast 2278 - Czech Pils


Recipe Generated with BrewMate

 

[Fish13]

My first Pilsner


Hallertau Pilsner
German Pilsner (Pils)

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 4.100
Total Hops (g): 57.00
Original Gravity (OG): 1.059 (P): 14.5
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 25.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
4.000 kg Pilsner (97.56%)
0.100 kg Acidulated Malt (2.44%)

Hop Bill
----------------
23.0 g Hallertau Tradition Pellet (3.5% Alpha) @ 60 Minutes (Boil) (1.5 g/L)
19.0 g Hallertau Tradition Pellet (3.5% Alpha) @ 30 Minutes (Boil) (1.3 g/L)
15.0 g Hallertau Tradition Pellet (3.5% Alpha) @ 15 Minutes (Boil) (1 g/L)

Misc Bill
----------------
2.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes.
Fermented at 10C with Wyeast 2278 - Czech Pils


Recipe Generated with BrewMate

Done finished at 7:30pm. Hit my sg of 1.060. Pitched the yeast and i do hope it works as new to this liquid yeast and i do hope i didn't kill it with the left over sparge water (had been sitting for about 3 hours before i put it in the sparge water)

 

[NickB]

APA for next months BABBs Mini-Comp:


Recipe: Citra Pale Ale
Style: 10A-American Ale-American Pale Ale

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Volume Transferred: 42.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.040 SG
Expected OG: 1.050 SG
Expected FG: 1.012 SG
Expected ABV: 5.0 %
Expected IBU (using Tinseth): 34.2
Expected Color: 16.7 EBC
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 9.000 kg (93.8 %) In Mash/Steeped
UK Dark Crystal 0.300 kg (3.1 %) In Mash/Steeped
UK Light Crystal 0.300 kg (3.1 %) In Mash/Steeped

Hops
US Citra (11.1 % alpha) 15 g Loose Pellet Hops used 90 Min From End
US Citra (11.1 % alpha) 30 g Loose Pellet Hops used 20 Min From End
US Citra (11.1 % alpha) 40 g Loose Pellet Hops used 10 Min From End
US Citra (11.1 % alpha) 40 g Loose Pellet Hops used At turn off

Other Ingredients
Calcium Chloride 5 g used In Mash
Gypsum 4 g used In Mash
Epsom Salts (Magnesium Sulfate) 2 g used In Mash
BrewBrite 4 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

Recipe Notes
1/2 batch into cube no-chill with 20g Citra
Other 1/2 chilled with 20g Citra added at whirlpool time (at 80C)


Cheers!

 

[Tony]

here are a couple pics of the difference the Hibiscuc flowers made to my pale ale

 

[Dazza88]

That's awesome tony.

 

[hsb]

Just getting ready to start a Munich Oatmeal Stout. I've got a truckload of Munich I to use up, wouldn't normally consider Munich I in a Stout at all but... here goes!
Any advice welcome, going to do a Protein rest, brewing on a HERMS so steps will be 1C a min ramping, not additions.

Recipe: Munich Oatmeal Stout
Brewer: hsb
Style: Oatmeal Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 39.22 l
Post Boil Volume: 27.86 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 20.16 l
Estimated OG: 1.055 SG
Estimated Color: 62.9 EBC
Estimated IBU: 33.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.75 kg Munich I (Weyermann) (14.0 EBC) Grain 1 82.6 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 2 8.7 %
0.25 kg Black Malt (Simpsons) (1083.5 EBC) Grain 3 4.3 %
0.25 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 4 4.3 %
31.51 g Northern Brewer [11.40 %] - Boil 40.0 min Hop 5 33.2 IBUs


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 5.75 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 18.79 l of water at 53.2 C 50.0 C 30 min
Saccharification Heat to 66.7 C over 15 min 66.7 C 45 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

 

[keifer33]

Have been considering almost the same idea of using Munich in an Stout as I to have excess that needs to move along. Be keen to see how it turns out.

 

[hsb]

Just doughing in having toasted the oats.
It might be a while before I taste this one, just pitched a TT Landlord clone this morning. This one will go into a No Chill cube and get brewed after.
I'll update on my brewday for now. Picked this recipe up from US sites, looking around at the same idea - using up Munich I in a Stout. I really didn't fancy a mega malty German brew after all (why I bought so much Munich I in the first place!)

 

[Dazza88]

Did the same, landlord then repitched a choc stout, this morning for the stout.