What Are You Brewing III

[Tony]

APA today... gunna give some dry hopping a run i think. Its been a while.

Passion Pale

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.20
Anticipated OG: 1.048 Plato: 11.85
Anticipated EBC: 7.4
Anticipated IBU: 36.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.5 7.70 kg. Weyermann Bohemien Pils GErmany 1.038 4
9.8 1.00 kg. Weyermann Vienna Germany 1.038 7
9.8 1.00 kg. JWM Wheat Malt Australia 1.038 4
4.9 0.50 kg. Biscuit Belgium 1.035 22

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Columbus Pellet 13.20 24.5 40 min.
20.00 g. Amarillo Pellet 7.50 2.9 10 min.
20.00 g. Simcoe Pellet 13.10 5.0 10 min.
20.00 g. Amarillo Pellet 7.50 1.6 5 min.
20.00 g. Simcoe Pellet 13.10 2.8 5 min.
30.00 g. Amarillo Pellet 7.50 0.0 0 min.
30.00 g. Simcoe Pellet 13.10 0.0 0 min.
20.00 g. Amarillo Pellet 7.50 0.0 Dry Hop
20.00 g. Simcoe Pellet 13.10 0.0 Dry Hop


Yeast
-----

1469

 

[Nick JD]

Euro Lager 17L

3.5kg Wey Pilsner
0.1kg Caramunich 3
(64C mash)
10g Saaz, 10g Tettnang, 10g Hallertau 60min
10g Saaz, 10g Tettnang, 10g Hallertau 15min
S189 @ 14C

 

[bradsbrew]

Setting up the practise HERMS and brewing this on RDO monday. Also will be fast no chilling one cube and no chilling the other 2 and compare in a few weeks time.


13/02/12 APA proposed
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 60.0
Total Grain (kg): 13.000
Total Hops (g): 440.00
Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 10.1 (EBC): 19.9
Bitterness (IBU): 42.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 81
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Munich I (38.46%)
3.500 kg Pale Ale Malt (26.92%)
2.500 kg Golden Promise Malt (19.23%)
1.500 kg Wheat Malt (11.54%)
0.500 kg Crystal 120 (3.85%)

Hop Bill
----------------
25.0 g Chinook Pellet (11.4% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
30.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
25.0 g Chinook Pellet (11.4% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
110.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (1.8 g/L)
50.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Aroma) (0.8 g/L)
200.0 g Cascade Pellet (7.8% Alpha) @ 0 Days (Dry Hop) (3.3 g/L)

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

Single step Infusion at 65C for 80 Minutes.
Fermented at 18C with Wyeast 1469 - West Yorkshire Ale

Notes
----------------
Aroma and dry hops split between 3 cubes
Aroma hops added to 3 cubes at transfer
Dry hops added to fermenter at day 3

Recipe Generated with BrewMate

 

[jyo]

This should be interesting.

English PA with dates
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 100.00
Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 8.3 (EBC): 16.4
Bitterness (IBU): 36.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 90

Grain Bill
----------------
4.600 kg Golden Promise Malt (92%)
0.400 kg Caramelised Dates (8%)

Hop Bill
----------------
55.0 g Willamette Pellet (4% Alpha) @ 40 Minutes (Boil) (2.4 g/L)
15.0 g East Kent Golding Pellet (4% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
30.0 g East Kent Golding Pellet (4% Alpha) @ 1 Minutes (Boil) (1.3 g/L)

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

Single step Infusion at 66C for 90 Minutes.
Fermented at 17C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[Wimmig]

Last one;

Weizen;

Recipe Specifications
--------------------------
Boil Size: 30.33 l
Post Boil Volume: 23.07 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.078 SG
Estimated Color: 20.3 EBC
Estimated IBU: 28.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
289.00 g Munich Malt (17.7 EBC) Grain 1 6.4 %
150.00 g Caramunich Malt (110.3 EBC) Grain 2 3.3 %
64.00 g Caramel/Crystal Malt - 20L (39.4 EBC) Grain 3 1.4 %
2000.00 g Light Dry Extract (15.8 EBC) Dry Extract 4 44.4 %
2000.00 g Wheat Dry Extract (15.8 EBC) Dry Extract 5 44.4 %
20.00 g Magnum [14.00 %] - Boil 30.0 min Hop 6 23.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
10.00 g Hallertauer [4.80 %] - Boil 15.0 min Hop 8 2.5 IBUs
10.00 g Hallertauer [4.80 %] - Boil 10.0 min Hop 9 1.9 IBUs
10.00 g Hallertauer [4.80 %] - Boil 5.0 min Hop 10 1.0 IBUs
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 11 -


Yesterday;

Golden ale;

Recipe Specifications
--------------------------
Boil Size: 27.91 l
Post Boil Volume: 23.07 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.048 SG
Estimated Color: 14.6 EBC
Estimated IBU: 30.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2400.00 g Pilsner (2 Row) Bel (3.9 EBC) Grain 1 56.5 %
800.00 g Munich Malt (17.7 EBC) Grain 2 18.8 %
800.00 g Wheat Malt, Ger (3.9 EBC) Grain 3 18.8 %
250.00 g Caramunich Malt (110.3 EBC) Grain 4 5.9 %
20.00 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 21.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
15.00 g Amarillo Gold [8.50 %] - Boil 10.0 min Hop 7 5.9 IBUs
15.00 g Amarillo Gold [8.50 %] - Boil 5.0 min Hop 8 3.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
15.00 g Amarillo Gold [8.50 %] - Dry Hop 14.0 Da Hop 10 0.0 IBUs

Next Wednesday;

Saison;

Recipe Specifications
--------------------------
Boil Size: 27.91 l
Post Boil Volume: 23.07 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.059 SG
Estimated Color: 7.7 EBC
Estimated IBU: 24.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4000.00 g Pilsner (2 Row) Bel (3.9 EBC) Grain 1 74.8 %
1000.00 g Wheat Malt, Bel (3.9 EBC) Grain 2 18.7 %
200.00 g Cara-Pils/Dextrine (3.9 EBC) Grain 3 3.7 %
150.00 g Acid Malt (5.9 EBC) Grain 4 2.8 %
45.00 g Saaz [4.00 %] - Boil 45.0 min Hop 5 19.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
17.00 g Goldings, East Kent [5.00 %] - Boil 15.0 Hop 7 4.9 IBUs
14.00 g Hallertau 2011 [7.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Belgian Style Saison Ale Yeast Blend (Wh Yeast 9 -

 

[Tony]

i have decided to add 90g of NZ cascade flowers to my APA above, cause i can

 

[Tony]

Oh slap me pink and call me charlie that smells GOOD

 

[bconnery]

Time to get another of my sour orange beers down.
They are always a little different, guided a little by what grains I had on hand this time.
This one will certainly be a little different to the one that was on at the ANHC Club night 2010 but looking forward to having one on tap again.

Recipe: Sour Orange Saison
Brewer: Mooshells
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 27.00 l
Boil Size: 35.00 l
Bottling Volume: 27.00 l
Estimated OG: 1.052 SG
Estimated Color: 24.8 EBC
Estimated IBU: 22.8 IBUs
Brewhouse Efficiency: 90.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2500.00 g Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 1 51.5 %
1500.00 g Munich I (Weyermann) (14.0 EBC) Grain 2 30.9 %
500.00 g Brown Sugar, Dark (100.0 EBC) Sugar 6 10.3 %
200.00 g Oats, Golden Naked (Simpsons) (15.0 EBC) Grain 3 4.1 %
20.00 g Northern Brewer [8.20 %] - Boil 60.0 min Hop 9 16.7 IBUs
20.00 g Aramis [8.20 %] - Boil 10.0 min Hop 10 6.1 IBUs
75.00 g Pale Chocolate Malt (Thomas Fawcett) (70 Grain 5 1.5 %
75.00 g Crystal, Medium (Simpsons) (108.3 EBC) Grain 4 1.5 %
900.00 ml Sour Orange Juice (Boil 60.0 mins) Flavor 7 -
700.00 ml Sour Orange Juice (Boil 0.0 mins) Flavor 11 -
2.00 tsp Sour Orange Rind (Boil 60.0 mins) Flavor 8 -

WY3711 French Saison

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4850.00 g
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.00 l of water at 71.1 C 65.0 C 75 min


Notes:
------
Boiled rind, 900ml juice, 250g brown sugar and 1L wort for 1hr to caramelise.
The remaining sugar will go in after a few days.

 

[raven19]

ben, can you please expand on your chosen oranges for this bad boy?

...

Tomorrow morning for me... :

(HLT on timer. Grain Crushed.)

Dortmunder
2124 Yeast
1056 OG
1014 FG

100% Best Pils
Magnum/Target 60min to make total ibu 28 (clean bitterness) Spalt 1g/L at 5mins (low to medium aroma) 90min boil.

Mash 67. (need grainy malt profile to meld with bitterness)

 

[TasChris]

Brew number 1, Ordinary Bitter, mashed in at 7:30am now chilling before dropping into fermenter will be fermenting by 12:00
Brew number 2, Special Bitter, mashed in at 11am hopefully done and cleaned up by 5pm

Both beers will be fermented with 1968, can't believe how lumpy starter is, I know it floccs but...
Shed is warming up, has now hit 25deg.

Cheer
Chris

 

[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.

Re brew. Hung over/ still wasted from Beerfest events so why not do a six step, double decocted brew, mashing in at 11 am?

Work tomorrow should be a breeze.

 

[jyo]

Re brew. Hung over/ still wasted from Beerfest events so why not do a six step, double decocted brew, mashing in at 11 am?

Work tomorrow should be a breeze.

That's the spirit, mate.

Remember, beer at mash in or it won't work.

 

[manticle]

Pint glass is full (well empty actually but that's my fault and about to be rectified)

 

[iralosavic]

ben, can you please expand on your chosen oranges for this bad boy?

...

Tomorrow morning for me... :

(HLT on timer. Grain Crushed.)

Dortmunder
2124 Yeast
1056 OG
1014 FG

100% Best Pils
Magnum/Target 60min to make total ibu 28 (clean bitterness) Spalt 1g/L at 5mins (low to medium aroma) 90min boil.

Mash 67. (need grainy malt profile to meld with bitterness)

Just curious what made you decide to call this a Dortmunder - as opposed to just a Bohemian lager? I've always considered Dortmunders to be a maltier, cornier version of a Pilsener, with Dortmund's water profile contributing a fair bit. I'm certainly not saying that this won't be a delicious lager. Perhaps your hop selection is what you believe to take it to Dortmund? I'm a bit vague on hopping within this style - I've just winged it with Noble for bittering and my favourite Pils style flavour hops.

This is my Dortmunder:

85% Pils (I'd consider splitting with around 20-30% Bohemian Pils)
9% Munich I
2% Caramunich I
2% Melanoiden (not necessary if decoting)
2% Wheat Malt

60mins - .5g/L Northen Brewer
60mins - .5g/L Perle
10mins - .4g/L Hallertau
5mins - .4g/L Saaz

WY2042

It's tempting to bring the flavour hops back to flame-out or dry, but I think a Dortmunder should have fairly integrated hop flavours to allow the grains and yeast to take centre stage.

 

[TasChris]

Brew number 1, Ordinary Bitter, mashed in at 7:30am now chilling before dropping into fermenter will be fermenting by 12:00
Brew number 2, Special Bitter, mashed in at 11am hopefully done and cleaned up by 5pm

Both beers will be fermented with 1968, can't believe how lumpy starter is, I know it floccs but...
Shed is warming up, has now hit 25deg.

Cheer
Chris

One of those days,
Brew 1 was one litre higher than planned pre boil, no big drama, and 2 litres high post chill. A little odd but I did slow my rate of boil down as I have increased batch size and was scared of boil over. Pitched yeast etc brew complete

Brew 2 was bang on pre boil for SG and vol.
Post chill volume was back up to preboil volume. WTF?
After close examination found that hose to immersion chiller has a split in it and water has leaked into boil kettle.
FAAAARK
I use tank water so both batches maybe contaminated.
Any who, I decided to boil batch number two again for 30 mins to re sterilise.
Beer is going to be a bit out of wack but have done recalc to try and compensate increase in bitterness with some DME
Unfortunately I have no hops left so aroma and flavour will be non existant.
I decided to boil hard to dry and drive down vol and increase colour as beer will end up a bit thinner and guess what, mother of a boil over.

If I brewed more often this wouldn't happen. I blame SWMBO
Cheers
Chris

 

[bconnery]

ben, can you please expand on your chosen oranges for this bad boy?

Raven,
These are a variety of citrus called a Rangpur Lime, or a Mandarin Lime. They look like mostly like an orange, but have an intense sourness.
It's easier to just called them a sour orange generally.
I have a ready supply of them but i haven't seen them anywhere commercially in Australia.
I use them as a way of souring a beer without introducing any brett etc.

I use them always in a belgian sort of beer, Ross of Craftbrewer made a Sour Chocolate Porter with the ones I gave him...

 

[Spiesy]

got my KPA (Cocko's house brew) on tap, and a Stone & Wood PA clone in the fermenter... looking forward to having 2 (hopefully) nice beers on tap next weekend - which will be a first for me.

 

[malt_shovel]

Last night's efforts...missed a few points and a couple of litres but still made beer, so all good.

Munich Faux Lager (Oktoberfest/Marzen)

Original Gravity (OG): 1.053 (P): 13.1
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 5.69 %
Colour (SRM): 10.5 (EBC): 20.7
Bitterness (IBU): 30.6 (Tinseth)

97% Munich I
3% Caramunich I

2.2 g/L Hallertau Mittlefrueh (5.3% Alpha) @ 60 Minutes (Boil)
0.8 g/L Hallertau Mittlefrueh (5.3% Alpha) @ 5 Minutes (Boil)

0.1 g/L Calcium Chloride @ 0 Minutes (Mash)

Single step Infusion at 68C for 60 Minutes. Boil for 60 Minutes

Fermented at 18C with Danstar Nottingham

Notes: 22:30 11-2-2012: 39ltrs of 1.052 Pitched with Nottingham Fridge set to 15oC.


Recipe Generated with BrewMate

 

[bradsbrew]

Tinkered with the new HERMS set up today ready for the APA listed above but checked the ingredients and my cascade supply is at 0% . So I will brew an ESB instead

13/02/12 ESB proposed
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 60.0
Total Grain (kg): 13.000
Total Hops (g): 540.00
Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 10.1 (EBC): 19.9
Bitterness (IBU): 44.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 81
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Munich I (38.46%)
3.500 kg Pale Ale Malt (26.92%)
2.500 kg Golden Promise Malt (19.23%)
1.500 kg Wheat Malt (11.54%)
0.500 kg Crystal 120 (3.85%)

Hop Bill
----------------
60.0 g Willamette Pellet (4.8% Alpha) @ 30 Minutes (Boil) (1 g/L)
60.0 g First Gold Pellet (7.3% Alpha) @ 10 Minutes (Boil) (1 g/L)
40.0 g Willamette Pellet (4.8% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
120.0 g First Gold Pellet (7.3% Alpha) @ 0 Minutes (Boil) (2 g/L)
60.0 g Styrian Golding Pellet (5.2% Alpha) @ 0 Minutes (Aroma) (1 g/L)
200.0 g Styrian Golding Pellet (5.2% Alpha) @ 0 Days (Dry Hop) (3.3 g/L)

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

Single step Infusion at 65C for 80 Minutes.
Fermented at 20C with Wyeast 1469 - West Yorkshire Ale

Notes
----------------
Aroma and dry hops split between 3 cubes
Aroma hops added to 3 cubes at transfer
Dry hops added to fermenter at day 3

Recipe Generated with BrewMate

 

[going down a hill]

I'm making this one for Golden Plains music festival, it's in a month, hopefully it will be drinkable in that time. It's going in plastic (no glass rule). I did bottle 7ish litres into plastic of my marris otter / ekg smash for back up. I can't believe I didn't look at a calender.

Golden Plains Bonnie Prince Beery.
Kolsch

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.519
Total Hops (g): 115.00
Original Gravity (OG): 1.045 (P): 11.2
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 30.4 (Average)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

Grain Bill
----------------
3.805 kg Pilsner (84.2%)
0.476 kg Munich I (10.53%)
0.238 kg Wheat Malt (5.27%)

Hop Bill
----------------
27.0 g Pacific Hallertau Pellet (4.9% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
30.0 g Pacific Hallertau Pellet (4.9% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
30.0 g Saaz Pellet (2.9% Alpha) @ 20 Minutes (Boil) (1.3 g/L)
14.0 g Pacific Hallertau Pellet (4.9% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)
14.0 g Saaz Pellet (2.9% Alpha) @ 0 Minutes (Aroma) (0.6 g/L)

Misc Bill
----------------
0.5 g Irish Moss @ 10 Minutes (Boil)

Single step Infusion at 67C for 60 Minutes.
Fermented at 20C with WLP029 - German Ale/Kolsch

Notes
----------------
1/18/2012 10:19:42 PM : Went to do a mash out but only got to 72c for 10 mins couldn't be stuffed!
2/12/2012 6:08:16 PM : 23l of clear wort into fermenter at 1.046 lots of trub left in the fermenter. Yeast added will be left at 20c until activity then will drop to 18c.

Recipe Generated with BrewMate