What Are You Brewing III

[elec]

End of the boil of a 42l batch of a bland , watery, tomcat piss coloured Mexican lager h34r: for a friend's upcoming birthday.

5.5 kg BB Ale
2.5 kg Flaked maize
2 kg cooked ricez
300g Carared
20 g of Magnum ( bittering addition only ) to 17 IBU's
Will use S189 @ 15 deg C

(Thanks for the recipe, Ross)

I overcooked the rice, and it turned the mash into a frickin porrige type slop that took hours to sparge. Should get good efficiency though, judging by what was left in the tun.

The things we do for mates.............

 

[raven19]

Just curious what made you decide to call this a Dortmunder

Sorry on the delayed response. I did contemplate adding in some munich, but was looking for more the traditional 'grainy malt' flavour in my attempt to brew to the style guidelines on this one.

As such 100% Pils malt with a higher mash temp to get some maltiness hopefully from the Pils.

Went Spalt late as I had no Saaz at the time and was looking for a little spiciness from it. Clean bittering addition at 60 just to get my desired ibu.

Based this recipe around lengthy discussions with a few fellow brewers.

 

[raven19]

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...

Thanks BC - might pop you thru a PM on this. Your Sour Choc Orange brew always gets me excited when I see it in your sig!!!

 

[Thefatdoghead]

Hope I have the right what are you brewing thread!! looks like it haha.

Tomorrow.
Pliny the elder clone from brewing classic styles.


Total for 1.0 batch: 45L
10.0 kg BB Ale Malt
1.35 kg CBW Pilsen Light Powder (Dry Malt Extract)
0.45 kg Pale Wheat Malt
0.45 caramunich III
1.35 kg Corn Sugar
113.0 g Warrior (16.0%)
113.0 g Chinook (11.8%)
210.13 g Simcoe (13.0%)
237.89 g Columbus (15.0%)
225.99 g Centennial (10.0%)
400ml slurry WYeast 1272 American Ale II @ 19deg

OG: 1.080
FG: 1.013

I subbed the Crystal 40 with Caramunich III. 2 would have been the go so I read but all I have is III so see how it goes. Just don't want to much caramel and never used caramunich III. Also recipe uses 1056 but I like 1272 so im going with that. First IIPA and it's over 250 IBU wish me luck!

 

[malt_shovel]

Hope I have the right what are you brewing thread!! looks like it haha.

Tomorrow.
Pliny the elder clone from brewing classic styles.


Total for 1.0 batch: 45L
10.0 kg BB Ale Malt
1.35 kg CBW Pilsen Light Powder (Dry Malt Extract)
0.45 kg Pale Wheat Malt
0.45 caramunich III
1.35 kg Corn Sugar

OG: 1.080
FG: 1.013

I subbed the Crystal 40 with Caramunich III. 2 would have been the go so I read but all I have is III so see how it goes. Just don't want to much caramel and never used caramunich III. Also recipe uses 1056 but I like 1272 so im going with that. First IIPA and it's over 250 IBU wish me luck!

Any particular reason you want to use the extract? May aswell just throw in some more grain and leave the extract until you have a pre-boil gravity to then see if you need to bump the gravity with the LDME.

Also not sure on the times you are adding your hops, but to get 250 IBU I imagine they are fairly early on in the boil. I would be a fair worried about balance on this beast if that is the case given you have a fairly low FG.

Would be interested to hear how this turns out.

 

[NickB]

Give us some addition times Gav!

Looks the goods though. In my opinion, too many hops is never enough

Cheers!

 

[Cocko]

Hope I have the right what are you brewing thread!! looks like it haha.

Of course you do!

Lets do Bribes proud while he is off on his 'adventures' and build this thread for him h34r:

BTW: Drop the Columbus by at least half and double the cents!

BGIAC.

 

[NickB]

Yep, agree with Cocko! Columbus is great for buttering, but Centennial is a MUCh better aroma/flavour hop. Unless you like 'Resiny'.

Cheers

 

[Thefatdoghead]

I didn't put the hop addition times in because there are so many additions. I am having to use the extract to get to 1080 because it's in my braumeister but i'll just use as needed. The FG is so high to keep the beer drinkable.
Anyway i'll mash in then add the additions on here
Cheers

 

[Thefatdoghead]

Hope I have the right what are you brewing thread!! looks like it haha.

Tomorrow.
Pliny the elder clone from brewing classic styles.


Total for 1.0 batch: 45L
10.0 kg BB Ale Malt
1.35 kg CBW Pilsen Light Powder (Dry Malt Extract)
0.45 kg Pale Wheat Malt
0.45 caramunich III
1.35 kg Corn Sugar

Warrior 90min 115g
Chinook 90min 115g
Simcoe 45min 55g
Columbus 30min 55g
Centenial 0min 126g
Simcoe 0min 55g
Columbus Dry 182g
Centenial Dry 100g
Simcoe Dry 100g

The alfa acid amounts dont matter because once you get past a certain IBU (150-200) you are only interested in the hop oils and resins. Its the combination of hops that really matters according to Zainacheff.
According to the recipe you just have to stick to the amount of hops and not go by A/As.

400ml slurry WYeast 1272 American Ale II @ 19deg

OG: 1.080
FG: 1.013

I subbed the Crystal 40 with Caramunich III. 2 would have been the go so I read but all I have is III so see how it goes. Just don't want to much caramel and never used caramunich III. Also recipe uses 1056 but I like 1272 so im going with that. First IIPA and it's over 250 IBU wish me luck!

 

[Malted]

I didn't put the hop addition times in because there are so many additions. I am having to use the extract to get to 1080 because it's in my braumeister but i'll just use as needed. The FG is so high to keep the beer drinkable.
Anyway i'll mash in then add the additions on here
Cheers

I reckon 1.080 is achievable in a 50L BM without DME or sugar, you just have to reduce the output volume. Perhaps a longer boil or mash in with 45-50L instead of 53-55L?
>900g of hops, I love it. You may lose more to kettle trub than you might think, particularly if using whole hop cones/plugs.

In the BM I have done 1.082 OG - 1.014 FG with 100 IBU and it seems nicely balanced.

 

[sponge]

Planning on doing a barley wine on Saturday with cracking the grain tonight or tomorrow

21L
70% Ale
10% Vienna
10% Munich
6% Rye
3% Crystal
1% Choc

CTZ @ FWH
2g/L each Cascade, Centennial & Chinook @ 20min
2g/L each Cascade, Centennial & Chinook @ 5min
2g/L each Cascade, Centennial & Chinook @ Flameout

OG 1.100
IBU 100

Mash @ 66'C
120min Boil

US-05


Sponge

 

[evildrakey]

I've doing a Medieval Unhopped Ale. Although we only have one Gruit recipe recorded, I'm using the general ideas of what they did for Gruit ales...

Here's the planned recipe to be done this Sunday...

Okay - Pulling out the herbs and ingredients for this weekend's Gruit Ale. At this stage it's looking like:

5 Gallons
6Kg Thomas Fawcett Marris Otter Floor sprouted malt.
1Kg Weyermanns Smoked Malt
1Kg Oatmeal
Wyeast 3763PC - Roeselare Ale Yeast (http://www.craftbrewer.com.au/shop/details.asp?PID=1643)

Single stage decoction mash. Water to be adjusted from Mt Crosby (Brisbane) to Burton on Trent.


Spices (all dried) in a 90mil boil:

10g Wormwood (Artemisia absinthium)
5g Agrimony (Agrimonia eupatoria)
5g Lady's Mantle (Alchemilla alpina)
5g Angelica Root (Angelica archangelica)
5g Hyssop (Hyssopus officinalis)
5g Yarrow (Achillea millefolium)
5g Sticky Willy (Galium aparine)
5g Rue (Ruta graveolens)
5g Rosehips (Rosa gallica)
20g Meadowsweet (Filipendula ulmaria)
10g Vervain (Verbena officinalis)
10g Monk's Pepper (Vitex agnus-castus)
10g Elecampane (Inula helenium)
30g Fresh Rosemary (Rosmarinus officinalis)
10g Dried Elderberries (Sambucus nigra)
10g Dried Juniper Berries (Juniperus communis)
20g Chamomile Flowers (Matricaria recutita)
20g Coriander Seed (Coriandrum sativum)
6 Saffron Threads (Crocus sativus)
6 Drops Sweet Orange Oil (Citrus Sinensis)

 

[Thefatdoghead]

I reckon 1.080 is achievable in a 50L BM without DME or sugar, you just have to reduce the output volume. Perhaps a longer boil or mash in with 45-50L instead of 53-55L?
>900g of hops, I love it. You may lose more to kettle trub than you might think, particularly if using whole hop cones/plugs.

In the BM I have done 1.082 OG - 1.014 FG with 100 IBU and it seems nicely balanced.

Yeah man I didn't want to **** around today and I really wanted my full volume. I can't see any problem in using premium LDME and I only ended up using 1kg. I got my 84% efficiency and she's got 30 minutes in the boil to go.
It will be darker than the recipe at 11SRM because of the CaraMunich III I think. All I'll be worried about now is getting that FG to 1.013 and that the caramunich III doesnt make it to sweet.
Cheers

 

[mckenry]

Took the day off.
Brewing AIPA.
Looking fwd to this after Feb is over!!


Original Gravity (OG): 1.058 (P): 14.3
Final Gravity (FG): 1.015 (P): 3.8
Alcohol (ABV): 5.70 %
Colour (SRM): 5.5 (EBC): 10.8
Bitterness (IBU): 50.5 (Average)

73.09% Pilsner
14.92% Wheat Malt
3.89% Caramunich I
3.26% Carapils (Dextrine)
2.49% Acidulated Malt
2.35% Munich I

1.5 g/L Bravo (14.3% Alpha) @ 40 Minutes (Boil)
1 g/L B Saaz (6.6% Alpha) @ 2 Minutes (Boil)
1 g/L Cascade US (5% Alpha) @ 2 Minutes (Boil)
1 g/L B Saaz (6.8% Alpha) @ 0 Days (Dry Hop)
1 g/L Cascade US (5.5% Alpha) @ 0 Days (Dry Hop)

0.1 g/L Calcium Chloride @ 60 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Boil)
0.2 g/L BrewBrite @ 10 Minutes (Boil)
0.6 g/L Gelatin @ 0 Days (Secondary)

Single step Infusion at 65C for 60 Minutes. Boil for 75 Minutes

Fermented at 19C with Wyeast 1272 - American Ale II

 

[iralosavic]

I'd love to taste this one mmm​

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

 

[iralosavic]

Thanks for sharing, mate. I've taken it all onboard. I hope you get the degree of malt and grain you're after from the high single infusion. Let us know how it turns out ​

Sorry on the delayed response. I did contemplate adding in some munich, but was looking for more the traditional 'grainy malt' flavour in my attempt to brew to the style guidelines on this one.

As such 100% Pils malt with a higher mash temp to get some maltiness hopefully from the Pils.

Went Spalt late as I had no Saaz at the time and was looking for a little spiciness from it. Clean bittering addition at 60 just to get my desired ibu.

Based this recipe around lengthy discussions with a few fellow brewers.

 

[manticle]

If it counts for anything , my vote goes with using III. There's no real need to start new threads for this - if I remember someone's recipe that looked good (or even one of mine), I'd prefer just to hunt through the one thread for it.

It's not a scroll down website which is where I think splitting off these kinds of ongoing threads work.

MOD Edit - moved all relevant posts from other thread here and hidden old thread.

 

[jyo]

Hoping to have this cubed before 12 tonight! This should clean out some of my English hops that have been begging me for awhile now.

Pom IPA Challenger and EKG
English IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.890
Total Hops (g): 225.00
Original Gravity (OG): 1.060 (P): 14.7
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 11.9 (EBC): 23.4
Bitterness (IBU): 50.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 90

Grain Bill
----------------
5.400 kg Golden Promise Malt (91.68%)
0.200 kg Biscuit (3.4%)
0.170 kg Crystal 120 (2.89%)
0.120 kg Caraaroma (2.04%)

Hop Bill
----------------
40.0 g Willamette Pellet (4% Alpha) @ 50 Minutes (Boil) (1.7 g/L)
40.0 g Challenger Pellet (4% Alpha) @ 20 Minutes (Boil) (1.7 g/L)
20.0 g Challenger Pellet (4% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
40.0 g Styrian Golding Pellet (3% Alpha) @ 5 Minutes (Boil) (1.7 g/L)
60.0 g Styrian Golding Pellet (3% Alpha) @ whirlpool (Boil) (2.6 g/L)
25.0 g East Kent Golding Pellet (3.5% Alpha) @ 4 Days (Dry Hop) (1.1 g/L)

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

Single step Infusion at 66.5C for 90 Minutes.
Fermented at 18C with Wyeast 1469 - West Yorkshire Ale (yeast cake)


Recipe Generated with BrewMate

 

[going down a hill]

I've doing a Medieval Unhopped Ale. Although we only have one Gruit recipe recorded, I'm using the general ideas of what they did for Gruit ales...

Here's the planned recipe to be done this Sunday...

Okay - Pulling out the herbs and ingredients for this weekend's Gruit Ale. At this stage it's looking like:

5 Gallons
6Kg Thomas Fawcett Marris Otter Floor sprouted malt.
1Kg Weyermanns Smoked Malt
1Kg Oatmeal
Wyeast 3763PC - Roeselare Ale Yeast (http://www.craftbrewer.com.au/shop/details.asp?PID=1643)

Single stage decoction mash. Water to be adjusted from Mt Crosby (Brisbane) to Burton on Trent.


Spices (all dried) in a 90mil boil:

10g Wormwood (Artemisia absinthium)
5g Agrimony (Agrimonia eupatoria)
5g Lady's Mantle (Alchemilla alpina)
5g Angelica Root (Angelica archangelica)
5g Hyssop (Hyssopus officinalis)
5g Yarrow (Achillea millefolium)
5g Sticky Willy (Galium aparine)
5g Rue (Ruta graveolens)
5g Rosehips (Rosa gallica)
20g Meadowsweet (Filipendula ulmaria)
10g Vervain (Verbena officinalis)
10g Monk's Pepper (Vitex agnus-castus)
10g Elecampane (Inula helenium)
30g Fresh Rosemary (Rosmarinus officinalis)
10g Dried Elderberries (Sambucus nigra)
10g Dried Juniper Berries (Juniperus communis)
20g Chamomile Flowers (Matricaria recutita)
20g Coriander Seed (Coriandrum sativum)
6 Saffron Threads (Crocus sativus)
6 Drops Sweet Orange Oil (Citrus Sinensis)

That looks like an interseting brew, as a side note on the yeast you are using, it states that it takes up to 18 months for the yeast to do it's thing. Will the beer be able to last that long with nout any hops? No point getting medieval on the beer for it to go off.