What Are You Brewing III

[jlm]

Today I mostly be brewing something like a smaller version of 8 Wired's Saison Sauvin.

Boil Size: 29.34 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.056 SG
Estimated Color: 14.6 EBC
Estimated IBU: 39.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 80.0 %
0.70 kg Wheat Malt, Ger (3.9 EBC) Grain 2 14.0 %
0.30 kg Caramunich Malt (110.3 EBC) Grain 3 6.0 %
13.00 g Nelson Sauvin [11.30 %] - Boil 60.0 min Hop 4 19.4 IBUs
15.00 g Nelson Sauvin [11.30 %] - Boil 15.0 min Hop 5 11.1 IBUs
5.00 g Motueka [7.30 %] - Boil 15.0 min Hop 6 2.4 IBUs
15.00 g Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 7 4.7 IBUs
10.00 g Motueka [7.30 %] - Boil 5.0 min Hop 8 1.9 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 9 -

Late additions are actually FO and cube, NC adjusted.

 

[Fish13]

I am brewing this wednesday

3kg boy
2.6kg girl

don't know what time but the time is booked from 4pm tuesday and all day wednesday

also ordered this

Imperial IPA

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 5.311
Total Hops (g): 90.00
Original Gravity (OG): 1.078 (P): 18.9
Final Gravity (FG): 1.020 (P): 5.1
Alcohol by Volume (ABV): 7.66 %
Colour (SRM): 10.3 (EBC): 20.3
Bitterness (IBU): 114.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.834 kg Pale Ale Malt (91%)
0.159 kg Carapils (Dextrine) (3%)
0.159 kg Crystal 90 (3%)
0.159 kg Wheat Malt, Dark (3%)

Hop Bill
----------------
40.0 g Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (2.7 g/L)
15.0 g Columbus Pellet (14.2% Alpha) @ 20 Minutes (Boil) (1 g/L)
15.0 g Columbus Pellet (14.2% Alpha) @ 10 Minutes (Boil) (1 g/L)
20.0 g Columbus Pellet (14.2% Alpha) @ 0 Minutes (Aroma) (1.3 g/L)

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

Single step Infusion at 66C for 60 Minutes.
Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

 

[jyo]

Good luck, Dave!

F##kn shitbags! I remembered that last weekend my HLT tripped out with a strange noise noise at mash out. Just filled it up to check for my brew tonight and we have smoke and burnt wires. The element is only about a year old!

 

[kyleg]

Brewing this at the moment. About half hour left in the mash. Have thrown the hop schedule together a bit wishy washy. I'm pretty new to making my own recipes. Brewmate gives me an IBU of 73.6, with my bittering additions at 30 mins. Will magnum at 15 mins be too late?

Will be splitting the batch into two cubes (no chill), and doing the 0 min additions as a mini boil on the day that i choose to ferment. One batch is for a friend and will be the standard hop bill and fermented with US-05. In the other batch I'm thinking of replacing the 0 min galaxy additions with some sorachi ace maybe, and fermenting with Wyeast 3724 Belgian Saison. Just as an experiment. As i say this is all more or less guess work. Let me know what you think. Will magnum at 15 mins be too late?

Bondi IPA (American IPA)

Original Gravity (OG): 1.062 (P): 15.2
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 5.9 (EBC): 11.6
Bitterness (IBU): 73.6 (Average)

97.5% Pale Malt
2.5% Caramunich I

0.4 g/L Galaxy (12.8% Alpha) @ 30 Minutes (Boil)
1.3 g/L Magnum (13% Alpha) @ 30 Minutes (Boil)
1.3 g/L Centennial (10.9% Alpha) @ 15 Minutes (Boil)
1.1 g/L Galaxy (12.8% Alpha) @ 15 Minutes (Boil)
0.7 g/L Magnum (13% Alpha) @ 15 Minutes (Boil)
0.7 g/L Centennial (10.9% Alpha) @ 0 Minutes (Boil)
0.4 g/L Galaxy (12.8% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66C for 90 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[goldstar]

I got up early this morning and have just finished brewing this: -

Recipe: GSB Irish Red v2
Style: Irish Red Ale
Recipe Specifications
--------------------------
Batch Size (fermenter): 21.00 l
OG: 1.057
FG: 1.014
Estimated Color: 34 EBC
Estimated IBU: 35 IBUs
Brewhouse Efficiency: 78.00 %
Mash Efficiency: 89 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name %/IBU
4.54 kg Golden Promise (Thomas Fawcett) 84.00%
0.27 kg Caraaroma (Weyermann) 5.00%
0.27 kg Caramalt Pale (Thomas Fawcett) 5.00%
0.27 kg Pale Crystal Malt (Thomas Fawcett) 5.00%
0.05 kg Chocolate Malt (Bairds) (1200.0 EBC) 1.00%
16.00 g Northern Brewer - Add at 60 [15.00 %] 26 IBUs
21.00 g Fuggles - NZ - Add at 20 [5.20 %] 9 IBUs
1.00 tsp BrewBrite (Boil 10.0 mins)
2.0 pkg West Yorkshire Ale Yeast (Wyeast #1469)

----------------------------
Name Step Temp Step Time
Protein Rest 55.0 C 10 min
Mash Step 67.0 C 70 min
Mash Step 72.0 C 20 min
Mash Out 76.0 C 5 min

The mash was running nice and clear



It was looking good on the red front from the first runnings



Although from the hydro sample it could be a nice copper colour. I will have to see what the yeasties do to do the EBC. Got better efficiency than I was expecting too.

Now I'm enjoying a freshly kegged American Brown Ale. I like weekends! :icon_drunk:

 

[Nick JD]

Crushing grain now on this:

Boh Pils 17L

3.5kg Weyermann Bohemian Pilsner

Dough in 42C, to 52C over 10 minutes, to 62C (thick decoction pulled and boiled for 25 minutes), added back to 72C for 25 minutes (mashout decoction pulled and brought to boil) to 78C and bag pulled. I have a bottle of budvar to compare colour - last time I went too dark ~10 EBC.

35g CZ Saaz 90 Minutes
30g CZ Saaz 20 Minutes

4L Wyeast 2000 @ 12C

 

[manticle]

Today I mostly be brewing

 

[fraser_john]

Made one large 60 litre wort and split into two thirty litre brews, each as follows, just started the boil on the second one:

English Ale
Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
61.0 2.50 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
24.4 1.00 kg. Weyermann Munich II Germany 1.038 24
4.9 0.20 kg. Weyermann Carahell Germany 1.035 26
2.4 0.10 kg. Crystal 60L America 1.034 118
2.4 0.10 kg. Weyermann Caraaroma Germany 1.034 350
4.9 0.20 kg. Weyermann Caramunich II Germany 1.035 125

Potential represented as SG per pound per gallon.


Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Magnum Pellet 13.00 28.4 60 min.
15.00 g. Styrian Goldings Pellet 3.50 3.9 30 min.
20.00 g. Styrian Goldings Pellet 3.50 2.7 15 min.
30.00 g. Styrian Goldings Pellet 3.50 2.5 5 min.
30.00 g. Styrian Goldings Pellet 3.50 0.0 0 min.

Yeast
-----
WYeast 1469PC West Yorkshire


and


American Ale
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
61.0 2.50 kg. TF Maris Otter Pale Ale Malt UK 1.037 6
24.4 1.00 kg. Weyermann Munich II Germany 1.038 24
4.9 0.20 kg. Weyermann Carahell Germany 1.035 26
2.4 0.10 kg. Crystal 60L America 1.034 118
2.4 0.10 kg. Weyermann Caraaroma Germany 1.034 350
4.9 0.20 kg. Weyermann Caramunich II Germany 1.035 125

Potential represented as SG per pound per gallon.


Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Pellet 13.00 18.9 60 min.
20.00 g. Amarillo Gold Pellet 10.00 9.8 20 min.
20.00 g. Cascade Pellet 5.75 5.6 20 min.
30.00 g. Cascade Pellet 5.75 4.2 5 min.
20.00 g. Amarillo Gold Pellet 10.00 0.0 0 min.
20.00 g. Chinook Pellet 13.00 0.0 0 min.
30.00 g. Cascade Pellet 5.75 0.0 Dry Hop

Yeast
-----
WYeast 1056 Amercan Ale/Chico

 

[manticle]

2 apas.

An epic mayhem tribute/homage detailed here: http://www.aussiehomebrewer.com/forum/inde...showtopic=51000

And another apa, probably the one I make with chinook, amarillo and cascade/centennial detailed here: http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1276

Reason for two apas is mainly that I've run out of yeast but have access to some 1272 slurry as I just bottled a cascade/chinook apa today.

Once I get my finances sorted and can afford ingredients again (mid next week) I'll be setting myself up for a stint of porter and stout brewing.

 

[winkle]

I now need to brew a batch of Pissi Beer :icon_cheers:

 

[manticle]

One more. Slightly OT but involves booze and is therefore acceptable:

 

[jlm]

Perhaps more off topic but makes kittens easier to get into the airlock and involves Paul Whitehouse:

 

[raven19]

I got up early this morning and have just finished brewing this: -

Recipe: GSB Irish Red v2

View attachment 52453

Cracking colour on that brew Goldstar!

 

[waggastew]

Chinook Hop Harvest Ale - Extract APA/AIPA brewed with my homegrown 2012 Chinook

1.5kg LDME
1.5kg Coopers Light LME
400g Carahell, steeped
100g dark crystal, steeped
20g dried homegrown Chinook, 60mins
15g dried homegrown Chinook, 15mins
10g freshly picked homegrown Chinook, 10mins
5g freshly picked homegrown Chinook, 5mins

1tsp of Gypsum, 60mins
1/2tsp yeast nutrient, 15mins
1/2 whirlfloc tablet, 15mins

5L boil then made upto 21L

SG 1053, FG1013 (predicted), 5.9%ABV in the bottle

Pitched slurry from a 3.5L starter of WY1272 American Ale II
Fermented at 17degC

The freshly picked hops

Chock full-o-hops

 

[argon]

Decided I need to brew for some rellies for a party in about a month. So gonna do a big batch of Bitter


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Landlord 5
Brewer: Argon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 57.00 l
Boil Size: 65.20 l
Bottling Volume: 54.00 l
Estimated OG: 1.048 SG
Estimated Color: 10.4 SRM
Estimated IBU: 36.1 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
11.11 kg Ale - Golden Promise (Thomas Fawcett) (3 Grain 3 96.0 %
0.46 kg Caraaroma (Weyermann) (178.0 SRM) Grain 4 4.0 %
90.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 5 19.6 IBUs
4.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 6 -
60.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 7 10.0 IBUs
60.00 g East Kent Goldings (Plugs) - CB 2010 [5. Hop 8 6.5 IBUs
60.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 9 0.0 IBUs
1.0 pkg West Yorkshire (Wyeast Labs #1469) [2000 Yeast 10 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -
30.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.58 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 31.26 l of water at 72.6 C 65.0 C 90 min


Notes:
------



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

 

[sponge]

Barley wine has been brewed for xmas yesterday. Didn't look like I hit my targets and may have only got 1.085-90 for the OG... pretty depressing efficiency, but didn't expect anything real high for a high gravity brew. Might just bump it up with a little DME on fermentation as it will most probably need the extra malt for all the late hop additions and NC. Ill just give it a taste before pitching and adjust if required.

21L

7.5kg ale
1kg munich
1kg vienna
0.7kg rye
0.3 crystal
0.1 choc

10g CTZ @ FWH
60g Centennial, cascade & Chinook @ 10
60g Centennial, cascade & Chinook @ 5
60g Centennial, cascade & Chinook @ FO
60g Centennial, cascade & Chinook @ WP
60g Centennial, cascade & Chinook @ cube

US05

 

[Brewer_010]

As soon as I get some time I'm doing this partial mash stout to start using up some left over DME:

Recipe: Stout
Brewer:
Asst Brewer:
Style: American Stout
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 27.29 L
Estimated OG: 1.056 SG
Estimated Color: 77.6 EBC
Estimated IBU: 43.2 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.78 kg Light Dry Extract (8.0 EBC) Dry Extract 39.56 %
1.30 kg Ale Malt (Barrett Burston) (6.0 EBC) Grain 28.89 %
0.70 kg Munich, Light (Joe White) (17.7 EBC) Grain 15.56 %
0.29 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 6.44 %
0.28 kg Carabohemian (190.0 EBC) Grain 6.22 %
0.15 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBGrain 3.33 %
20.00 gm Magnum [13.00 %] (40 min) Hops 28.1 IBU
40.00 gm Ahtanum [5.20 %] (30 min) Hops 15.1 IBU
1 Pkgs English Ale (White Labs #WLP002) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 2.72 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 7.09 L of water at 77.0 C 70.0 C

 

[bconnery]

Saison to go on the yeast cake of last week's brew.
3711 in Brisbane summer heat had not trouble getting down to 1006 inside a week. Might have further to go but it will do.
I'll rack it off and cold condition it for a little before bottling and kegging.

Recipe: Saison
Brewer: Mooshells
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 27.00 l
Boil Size: 35.00 l
Bottling Volume: 27.00 l
Estimated OG: 1.055 SG
Estimated Color: 10.4 EBC
Estimated IBU: 23.8 IBUs
Brewhouse Efficiency: 90.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1700.00 g Munich I (Weyermann) (14.0 EBC) Grain 2 32.7 %
200.00 g Carahell (Weyermann) (27.0 EBC) Grain 3 3.8 %
1.0 pkg French Saison (Seasonal) (Wyeast Labs #3 Yeast 6 -
3300.00 g Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 1 63.5 %
20.00 g Nelson Sauvin [11.30 %] - Boil 60.0 min Hop 4 22.7 IBUs
30.00 g Aramis [8.20 %] - Boil 1.0 min Hop 5 1.1 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 5200.00 g
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.00 l of water at 69.5 C 64.0 C 75 min

 

[brettprevans]

Saison to go on the yeast cake of last week's brew.
3711 in Brisbane summer heat had not trouble getting down to 1006 inside a week. Might have further to go but it will do.
I'll rack it off and cold condition it for a little before bottling and kegging.

Recipe: Saison
Brewer: Mooshells
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 27.00 l
Boil Size: 35.00 l
Bottling Volume: 27.00 l
Estimated OG: 1.055 SG
Estimated Color: 10.4 EBC
Estimated IBU: 23.8 IBUs
Brewhouse Efficiency: 90.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1700.00 g Munich I (Weyermann) (14.0 EBC) Grain 2 32.7 %
200.00 g Carahell (Weyermann) (27.0 EBC) Grain 3 3.8 %
1.0 pkg French Saison (Seasonal) (Wyeast Labs #3 Yeast 6 -
3300.00 g Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 1 63.5 %
20.00 g Nelson Sauvin [11.30 %] - Boil 60.0 min Hop 4 22.7 IBUs
30.00 g Aramis [8.20 %] - Boil 1.0 min Hop 5 1.1 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 5200.00 g
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.00 l of water at 69.5 C 64.0 C 75 min

aftershave in beer? Struggling fir aroma ben lol !! Never.seen those hops before. Nice simple tasty looking saison

 

[Fish13]

http://omgbeer.blogspot.com.au/2011/06/new...ramis-hops.html

sounds very interesting...