What Are You Brewing III

[winkle]

Rosee D'hibiscus ?

rebondir D'hibiscus ?

 

[Tony]

vienna is a great base for a stout!

 

[PhantomEasey]

I WAS brewing this:


Bathams Best Bitter Clone 01 (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.044 (P): 11.0
Final Gravity (FG): 1.011 (P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 5.5 (EBC): 10.8
Bitterness (IBU): 33.5 (Average - No Chill Adjusted)

100% Maris Otter Malt

1.1 g/L East Kent Golding (4.3% Alpha) @ 90 Minutes (Boil)
1.1 g/L Fuggles (5.1% Alpha) @ 90 Minutes (Boil)
0.6 g/L Styrian Golding (5% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 66C for 90 Minutes. Boil for 90 Minutes

Cubed.

Recipe Generated with BrewMate

then this happened.



And the power was cut all afternoon, just as my strike water was about to hit temp (BIAB with an urn atm) :angry:

Gonna be a late night tomorrow after work putting this freshly cracked MO to use

 

[mxd]

for me on friday 3/2/12, no chill

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 60 ltr Yarrasippi
Brewer: Matt
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 71.29 l
Post Boil Volume: 63.44 l
Batch Size (fermenter): 60.00 l
Bottling Volume: 60.00 l
Estimated OG: 1.054 SG
Estimated Color: 19.0 EBC
Estimated IBU: 28.5 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
10.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 76.9 %
1.00 kg Crystal (Joe White) (141.8 EBC) Grain 3 7.7 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 4 7.7 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 5 7.7 %
45.00 g Pride of Ringwood [9.00 %] - Boil 60.0 m Hop 6 17.3 IBUs
30.00 g Pride of Ringwood [9.00 %] - Boil 30.0 m Hop 7 8.9 IBUs
1.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
20.00 g Amarillo Gold [8.20 %] - Boil 5.0 min Hop 9 1.4 IBUs
20.00 g Cascade [5.40 %] - Boil 5.0 min Hop 10 0.9 IBUs
20.00 g Amarillo Gold [8.20 %] - Boil 0.0 min Hop 11 0.0 IBUs
20.00 g Cascade [5.40 %] - Boil 0.0 min Hop 12 0.0 IBUs
3.0 pkg American Ale II (Wyeast Labs #1272) [125 Yeast 13 -
30.00 g Amarillo Gold [8.40 %] - Dry Hop 3.0 Day Hop 14 0.0 IBUs
30.00 g Cascade [5.20 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13.00 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.93 l of water at 72.4 C 65.0 C 75 min

Sparge: Batch sparge with 4 steps (Drain mash tun, , 17.82l, 17.82l, 17.82l) of 75.6 C water
Notes:
------


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

 

[manticle]

The grand cru thingamajig I posted 2 pages ago (neck was ****** last week so didn't brew as planned) and the APA I posted 4 pages ago (repeat but with a bit more chinook in the bittering and earlier additions).

GC is cubed, APA is just coming to the boil.

 

[peaky]

Simcoe 'not so pale' Ale

Brewer: Dale Instone
Batch Size: 34.00 L
Boil Time: 60 min
Brewhouse Efficiency: 85.00 %
36 IBU

5.80 kg Traditional Ale JW (2.0 SRM) Grain
1.00 kg Munich Malt Light JW (7.0 SRM) Grain
0.50 kg Crystal Malt Light JW (10.0 SRM) Grain

Mash at 67.0 C for 60 min


60 min 15.00 gm Simcoe [13.00 %]
30 min 20.00 gm Simcoe [13.00 %]
10 min 25.00 gm Simcoe [13.00 %]
10 min 0.48 items Irish Moss
0 min 30.00 gm Simcoe [13.00 %]

20.00 gm Simcoe [13.00 %] (Dry Hop 5 days)

Wyeast All-American Ale 1272

Original Gravity: 1.056 SG
FG Estimate: 1.014 SG)

 

[hsb]

My Munich Oatmeal Stout was a write off (my first)

My false bottom inverted (again) and due to time constraints, I just couldn't save it.
Will post in separate thread so as not to clutter this one, but no feedback coming on my Munich I stout sadly.

 

[jyo]

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

There's another one for the list, Tony! Nice work.

Some great looking recipes happening here, fellas.

 

[keifer33]

My Munich Oatmeal Stout was a write off (my first)

My false bottom inverted (again) and due to time constraints, I just couldn't save it.
Will post in separate thread so as not to clutter this one, but no feedback coming on my Munich I stout sadly.

Bummer man I think I will just have to brew it. Got a spare cube and heaps of Munich I so it will all be go when I get the chance. Hope you sort your falsie problem.

 

[Tony]

There's another one for the list, Tony! Nice work.

Some great looking recipes happening here, fellas.

No idea if its drinkable yet mate....... woooooooo back

 

[PhantomEasey]

It's a Superbowl pale ale double :beerbang:

Got the weather-cancelled pale ale mashing at the moment, then going to roll it into a Smurto's Landlord.

Gonna be an awesome day

 

[.DJ.]

simple wheat for me over the weekend...

50/50 Pilsner/Wheat
Saaz to 15IBU
3068

 

[donburke]

Brewed this weekend before last, almost finished fermenting, and i reckon the chicks will love it

fruit salad, yummy yummy

Recipe: SUMMER LAGER

Recipe Specifications
--------------------------
Batch Size: 66.00 L
Boil Size: 77.25 L
Estimated OG: 1.044 SG
Estimated Color: 6.9 EBC
Estimated IBU: 24.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.50 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 92.59 %
0.50 kg Carahell (Weyermann) (25.6 EBC) Grain 3.70 %
0.50 kg Maize, Flaked (Bairds) (2.5 EBC) Grain 3.70 %
150.00 gm Wai-iti [2.80 %] (60 min) (First Wort HopHops 18.0 IBU
75.00 gm Wai-iti [2.80 %] (20 min) Hops 4.9 IBU
75.00 gm Wai-iti [2.80 %] (5 min) Hops 1.6 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
10.00 gm Calcium Chloride (Mash 60.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Belgian Saison II Ale (White Labs #WLP566)Yeast-Ale
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.50 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 40.00 L of water at 70.3 C 65.0 C
10 min Mash Out Add 28.00 L of water at 99.0 C 78.0 C


Notes:
------
CHILL TO PITCHING TEMPERATURE

FERMENT 40 LITRES WITH S189 @ 12 DEG
FERMENT 20 LITRES WITH WLP566 @ 23 DEG

 

[chunckious]

Citra Chinooking out of this Galaxy Pale Ale (American Pale Ale)

Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 8.0 (EBC): 15.8
Bitterness (IBU): 31.8 (Average)

90.91% Pale Ale Malt
5.45% Caramunich I
3.64% Rye Malt

0.5 g/L Chinook (11.8% Alpha) @ 30 Minutes (Boil)
1 g/L Cascade (6.8% Alpha) @ 10 Minutes (Boil)
0.5 g/L Chinook (11.8% Alpha) @ 10 Minutes (Boil)
0.7 g/L Galaxy (13.2% Alpha) @ 10 Minutes (Boil)
0.5 g/L Nelson Sauvin (11.3% Alpha) @ 10 Minutes (Boil)


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

Fermented at 19C with


Recipe Generated with BrewMate


Lord Goomba's recipe.
Subbed the Cascade for Chinook, what I had on hand.
Was going to maybe do some dry hop. Just took a gravity read and I don't think that I'll do that. The malt & rye is tasting pretty awesome as it is, so I don't wanna **** with that balance.
Here's hoping for a noice sippa.

 

[warra48]

Put this one down today:

APA
Batch Size (fermenter): 23.00 l
Measured OG: 1.053 SG
Estimated Color: 16.9 EBC
Estimated IBU: 46.9 IBUs
Mashed 66C 100 minutes
Boil 60 minutes

3725.0 g Halcyon Floor Malted Thomas Fawcett (6.9 EBC) 74.5 %
1000.0 g Munich, Light (Joe White) (17.7 EBC) 20.0 %
250.0 g Carared (Weyermann) (47.3 EBC) 5.0 %
25.0 g Chocolate Wheat (Weyermann) (817.5 EBC) 0.5 %
24.0 g Magnum - USA [12.50 %] - First Wort 60.0 36.0 IBUs
8.0 g Northern Brewer [6.60 %] - First Wort 60.0 6.3 IBUs
15.0 g Cascade [5.00 %] - Boil 10.0 min 3.0 IBUs
15.0 g Cascade [5.00 %] - Boil 5.0 min 1.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
1.00 tsp Yeast Nutrient (Boil 5.0 mins)
1 cup slurry from previous brew, Safale American (DCL/Fermentis #US-05)

 

[Ross]

Our first attempt at a potato beer yesterday.

Mr Potato Head Farmhouse Ale.

Basically a Saison recipe with 27% potato flakes & fermented with WY3726 @ warehouse temps.
The 3.5kg of flakes needed 22l of water to make into mash potato before adding to the mash, so approx 25kg of potato to a 50L keg.
Hit our target OG so looks like we got good conversion.

If the beer is drinkable, it'll be on tap at The Scratch on St Paddys day.


Cheers Ross
Bacchus Brewing Co.

 

[Malted]

Our first attempt at a potato beer yesterday.

Mr Potato Head Farmhouse Ale.

Basically a Saison recipe with 27% potato flakes & fermented with WY3726 @ warehouse temps.
The 3.5kg of flakes needed 22l of water to make into mash potato before adding to the mash, so approx 25kg of potato to a 50L keg.
Hit our target OG so looks like we got good conversion.

If the beer is drinkable, it'll be on tap at The Scratch on St Paddys day.


Cheers Ross
Bacchus Brewing Co.

Hmm if the potato was added to the kettle...

But no, you have said in the MT. Can I suggest another name?

Deb Ale anyone?

No, no that's it, no more **** stirring. Well I guess potato starch can equal sugars so it looks like the enzymes from the malt aren't too fussy. Good on you for giving it a go.

 

[manticle]

******* non sealing cubes *******.

I should have checked. Cube didn't seal, grand cru stinky and now on the hop plants. Thank christ I had extra wort and being a high gravity beer, I made a 4 litre starter so the yeast isn't wasted. I will brew again this Sunday and have the starter ready to go. 8+kg of premium malt wasted.

 

[winkle]

******* non sealing cubes *******.

I should have checked. Cube didn't seal, grand cru stinky and now on the hop plants. Thank christ I had extra wort and being a high gravity beer, I made a 4 litre starter so the yeast isn't wasted. I will brew again this Sunday and have the starter ready to go. 8+kg of premium malt wasted.

Bugger, that's one reason I usualy pitch the next day.

Ross - at least you guys can't be accused of brewing boring, same-old, beers.

 

[manticle]

I pitch next day 9 times out of 10 but needed to make a decent size starter which I make from identical wort. OG is meant to be around 1080+

What I didn't do was lay the cube on the side. Since it was full, I remember thinking on Sunday that heat sanitising the minimal airspace in the cube would be done without laying down but laying on the side has another benefit. Any drips after 10 mins means not sealed, not sealed means infection risk.

Starter smells great so I have hope for the re-brew.