What Are You Brewing III

[tricache]

FINALLY brewing something, been a while since my Stout...

JAO Mead
3kg of Beechworth
1 Orange (sliced)
2 boxes of raisins (small kids box)
1 stick of cinnamon

Fermented with bakers yeast as per recipe

Should be interesting thats for sure :lol:

 

[Lord Raja Goomba I]

Finally got my first Tassie brew down.

Many thanks to @jlm, @DanteHicks and @Lagerbomb for the lending and giving of equipment and peripherals that have made this possible. These guys are examples of why the AHB community is such a great place and how much fellow brewers look after each other.

Okey Dokey, from memory.

It's sort of a Cream Ale x APA - but not as fruity as I'd otherwise be, and I've got Pilsner Malt to use up, which is not a base I'd normally use.

3.63kg Pilsner Malt (87.9%)
.5kg Crystal Medium (12.1%) - this is to offset the lightness of Pils malt comparative to my usual Maris Otter base.

Summit 15.9% 20g (0 min no chill) 16.5 IBU
Mosaic 11.0% 20g (0 min no chill) 10.5 IBU
Citra 11.9% 20g (0 min no chill) 11 IBU

(IBU calcs are guessed on my work computer, total IBU was around 38IBU)

US05

EBC 22.1/ IBU38.8/OG1.046

I found out that my 36L borrowed Robinox pot is a big job for my stove to use, so looks like I'll be going gas next time. It took about 1.5hrs longer than it should have. But I didn't spill too much, and otherwise, it was a pretty glorious return to BIAB and single vessel brewing (though I did sparge in a bucket, hence the spillage).

 

[mje1980]

Dark mild

83.5% MO
7.5% med crystal
3% black
3% pale choc
3% spec b

First gold @ 60

1.034
18.5 IBU

1469

 

[sponge]

Dark mild...

I didn't realise you were into milds, Mark?


h34r:

 

[brettprevans]

US version of Winkles Belgian Imperial Wheat Stout - double batch (40L) and a Gyle

Wheat Imperial Stout
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 83.6 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
0.40 kg Rice Hulls (0.0 EBC) Adjunct 1 4.6 %
3.60 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 41.4 %
3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 34.5 %
0.60 kg Chocolate Wheat (Weyermann) (817.5 EBC) Grain 4 6.9 %
0.50 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 5.7 %
0.50 kg Brown Sugar, (15.8 EBC) Sugar 6 5.7 %
50.00 g Magnum [15.00 %] - Boil 60.0 min Hop 7 59.7 IBUs
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 8 -
30.00 g Northern Brewer [9.00 %] - Aroma Steep 15.0 min Hop 9 0.0 IBUs
US05
1 tsp Yeast Nutrient boil
40.00 g Cacao nibs (Secondary 0.0 mins) Spice 13 - or some choc essence if im lazy



Est Original Gravity: 1.084 SG Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.4 % Actual Alcohol by Vol: 8.5 %
Bitterness: 59.7 IBUs Calories: 702.7 kcal/l
Est Color: 73.9 EBC
Mash Profile

Mash Name: Single Infusion, 66C

GYLE
21L gyle.
no extra grain
40g of EKG @ 60 and wyeast whitbread or irish ale for a FES type stout.

I dont recommend throwing 3L of US05 slurry at this. it climbed about 25L worth of headroom and out of the fermentor. mess everywhere. and it was pitched cold. monster. the gyle climbed about 40L of headroom but didnt escape and ive never know wyeast whitbread to be a monster. i guess 2 brews worth of yeastcake makes it a monster

 

[mje1980]

I didn't realise you were into milds, Mark?


h34r:

I have a slight interest hehe.

Not today though, I'm finally brewing a dubbel

82% BB pils
4.1% flaked barley
2.5% biscuit
1.6% spec b
5.7% white sugaz
4.1% dark candy syrup

First gold 60 mins

1.067
17 IBU

Wyeast 1762

 

[chunckious]

Banging out this tommorrow before the Tiges v's Pies match

Imperial IPA

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 6.912
Total Hops (g): 164.00
Original Gravity (OG): 1.078 (°P): 18.9
Final Gravity (FG): 1.020 (°P): 5.1
Alcohol by Volume (ABV): 7.66 %
Colour (SRM): 8.7 (EBC): 17.1
Bitterness (IBU): 91.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
5.691 kg American 2-Row (82.34%)
0.407 kg Carapils (Dextrine) (5.89%)
0.407 kg Caramunich I (5.89%)
0.407 kg Munich I (5.89%)

Hop Bill
----------------
46.0 g Chinook Pellet (10% Alpha) @ 60 Minutes (Boil) (2.4 g/L)
25.0 g Centennial Pellet (10.9% Alpha) @ 30 Minutes (Boil) (1.3 g/L)
25.0 g Centennial Pellet (10.9% Alpha) @ 10 Minutes (Boil) (1.3 g/L)
25.0 g Centennial Pellet (10.5% Alpha) @ 1 Minutes (Boil) (1.3 g/L)
43.0 g Centennial Pellet (10.5% Alpha) @ 0 Days (Dry Hop) (2.3 g/L)

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

Single step Infusion at 66°C for 60 Minutes.
Fermented at 19°C with Wyeast 1272 - American Ale II



Recipe Generated with BrewMate

 

[Nick JD]

Simcoe Imperial (Imperial IPA)

Original Gravity (OG): 1.076 (°P): 18.4
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 7.78 %
Colour (SRM): 9.1 (EBC): 18.0
Bitterness (IBU): 72.9 (Average - No Chill Adjusted)

89.74% Pale Ale Malt
7.69% Cane Sugar
2.56% Carabohemian

4.2 g/L Simcoe (13.5% Alpha) @ 10 Minutes (Boil)
1 g/L Simcoe (13.5% Alpha) @ 2 Days (Dry Hop)


55C:10, 62C:15, 67C:45. Boil for 60 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[bullsneck]

Sad week here... Two kegs blew

So I need a quick keg filler.


BOAB Autumn Bitter
Standard/Ordinary Bitter

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 3.775
Total Hops (g): 90.00
Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.67 %
Colour (SRM): 7.9 (EBC): 15.6
Bitterness (IBU): 31.5 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 65

Grain Bill
----------------
2.561 kg Simpsons Marris Otter (67.84%)
0.636 kg Weyermann Munich I (16.85%)
0.212 kg Flaked Barley (5.62%)
0.212 kg Invert No1 (5.62%)
0.154 kg Crystal 90 (4.07%)

Hop Bill
----------------
18.0 g Willamette Pellet (7.9% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
40.0 g NZ Styrian Goldings Leaf (5.7% Alpha) @ 10 Minutes (Boil) (1.8 g/L)
22.0 g Challenger Pellet (7.6% Alpha) @ 5 Minutes (Boil) (1 g/L)
10.0 g NZ Styrian Goldings Leaf (5.7% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)

Misc Bill
----------------
4.0 g Calcium Chloride @ 90 Minutes (Mash)
3.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
1.5 g Calcium Chloride @ 65 Minutes (Boil)
1.5 g Gypsum (Calcium Sulfate) @ 65 Minutes (Boil)
4.0 g BrewBrite @ 10 Minutes (Boil)
5.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 18°C with Wyeast 1968 - London ESB Ale

Notes
----------------
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=YTXYR13

Recipe Generated with BrewMate

Here's mash out...

 

[billygoat]

Brewed Warras AIPA today which is in the recipe data base.
This is the fourth time I have brewed it and it is a ripper.
Finished off the day having a pint with Lecterfan.
Happy days.

 

[KingKong]

Mashing this now


KISS CPA Leaned on Yak Swiller

Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 4.3 (EBC): 8.5
Bitterness (IBU): 55.6 (Average - No Chill Adjusted)

60% Pilsner
20% Munich I
20% Wheat Malt

1 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
0.2 g/L Pride of Ringwood (8.3% Alpha) @ 60 Minutes (Boil)
0.7 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
0.7 g/L Nelson Sauvin (11.5% Alpha) @ 10 Minutes (Boil)
0.5 g/L Nelson Sauvin (11.5% Alpha) @ 0 Minutes (Boil)
0.3 g/L Cascade (7.8% Alpha) @ 5 Days (Dry Hop)
0.3 g/L Nelson Sauvin (11.5% Alpha) @ 5 Days (Dry Hop)

Whirlfloc Tablet @ 2 Minutes (Boil)

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

Fermented at 18°C with Safale US-05

 

[bradsbrew]

Trying to motivate myself to brew this

20-04-13 Aussie Old
Australian Dark/Old Ale

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 11.550
Total Hops (g): 70.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.48 %
Colour (SRM): 19.1 (EBC): 37.6
Bitterness (IBU): 28.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 82
Boil Time (Minutes): 90

Grain Bill
----------------
8.000 kg Pale Ale Malt (69.26%)
1.000 kg Pilsner (8.66%)
1.000 kg Wheat Malt (8.66%)
0.600 kg Chocolate, Pale (5.19%)
0.350 kg Crystal 120 (3.03%)
0.300 kg Cane Sugar (2.6%)
0.300 kg Roasted Barley (2.6%)

Hop Bill
----------------
30.0 g Victoria Pellet (18% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
20.0 g First Gold Pellet (7.9% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
20.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Days (Dry Hop) (0.3 g/L)

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

Single step Infusion at 65°C for 90 Minutes.
Fermented at 17°C with Wyeast 1007 - German Ale


Recipe Generated with BrewMate

 

[brettprevans]

Trying to motivate myself to brew this

20-04-13 Aussie Old
Australian Dark/Old AleRecipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 11.550
Total Hops (g): 70.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.48 %
Colour (SRM): 19.1 (EBC): 37.6
Bitterness (IBU): 28.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 82
Boil Time (Minutes): 90Grain Bill
----------------
8.000 kg Pale Ale Malt (69.26%)
1.000 kg Pilsner (8.66%)
1.000 kg Wheat Malt (8.66%)
0.600 kg Chocolate, Pale (5.19%)
0.350 kg Crystal 120 (3.03%)
0.300 kg Cane Sugar (2.6%)
0.300 kg Roasted Barley (2.6%)Hop Bill
----------------
30.0 g Victoria Pellet (18% Alpha) @ 60 Minutes (First Wort) (0.5 g/L)
20.0 g First Gold Pellet (7.9% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
20.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Days (Dry Hop) (0.3 g/L)Misc Bill
----------------
Single step Infusion at 65°C for 90 Minutes.
Fermented at 17°C with Wyeast 1007 - German Ale
Recipe Generated with BrewMate

tried any other yeasts with this other than german?

 

[bradsbrew]

tried any other yeasts with this other than german?

Only one cube will get the german, others will get 1469. Most aussie olds I just use S-04. I used the german ale in a mild a while back and it worked a treat.

 

[warra48]

Just to repeat myself from the Alt thread.
The fermenter is now in the fridge, after pitching the yeast and aerating the batch.

Düsseldorf Altbier

2700.0 g Pale Malt, Ale (IMC) (3.9 EBC) Grain 3 53.5 %
2200.0 g Munich, Light (Joe White) (21.0 EBC) Grain 4 43.6 %
100.0 g Caraaroma (Weyermann) (350.7 EBC) Grain 5 2.0 % 50.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 6 1.0 %
60.0 g Smaragd [8.00 %] - Boil 60.0 min Hop 7 49.4 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) Yeast slurry from starter culture

Mashed 64ºC for 90 minutes.
Collected 35 litres at 1.039 SG pre-boil.
90 minutes boil.
25 litres into the fermenter at somewhere around 1.050 to 1.052 OG.

And I lost another hydrometer. That's it, I'm getting a thingymajiggibob, so I only need a few drops. Oh, it's a refractometer.

We have friends lobbing in shortly, and I have a Dunkelweizen, a Brown Porter, and an APA chilled and ready to quench our thirst.

 

[mje1980]

Only one cube will get the german, others will get 1469. Most aussie olds I just use S-04. I used the german ale in a mild a while back and it worked a treat.

Hmmm, I could see that working well. Its a good yeast for bringing out malty flavours (1007). Might try that.

 

[krausenhaus]

American Pale Ale

Recipe Specs
----------------
Batch Size (L): 43.0
Total Grain (kg): 9.900
Total Hops (g): 215.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 7.8 (EBC): 15.4
Bitterness (IBU): 31.8 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.500 kg Maris Otter Malt (55.56%)
3.000 kg Pale Ale Malt (30.3%)
1.000 kg Wheat Malt (10.1%)
0.400 kg Medium Crystal (4.04%)

Hop Bill
----------------
20.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
20.0 g Caliente Pellet (15.3% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
10.0 g Cascade Pellet (5.6% Alpha) @ 15 Minutes (Boil) (0.2 g/L)
15.0 g D Saaz Pellet (5.2% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
20.0 g Caliente Pellet (15.3% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
10.0 g Cascade Pellet (5.6% Alpha) @ 5 Minutes (Boil) (0.2 g/L)
15.0 g D Saaz Pellet (5.2% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
20.0 g Caliente Pellet (15.3% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
10.0 g Cascade Pellet (5.6% Alpha) @ 0 Minutes (Aroma) (0.2 g/L)
15.0 g D Saaz Pellet (5.2% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
40.0 g Caliente Pellet (15.3% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)
20.0 g Cascade Pellet (5.6% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)

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

Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate


Aaaaand the temp controller for the HLT just shat itself and died for some reason. Heating the sparge water manually and thinking about how it's going to be an absolute c*nt to get it out of the control panel and wire a new one in.

TODAY'S BREW WAS MEANT TO BE SEAMLESS

 

[manticle]

Type: All grain
Size: 22 liters
Color: 11 HCU (~8 SRM)

Bitterness: 49 IBU
OG: 1.058 FG: 1.010
Alcohol: 6.2% v/v (4.9% w/w)
Grain: 5.5kg maris
100g aromatic
100g biscuit
100g British crystal 95-115L
Mash: 70% efficiency,
TEMP: 55/64/72/78
TIME: 5/45/10/10
Boil: 90 minutes SG 1.040 32 liters
Hops: 15g Victoria's Secret (17.5% AA, 60 min.)
5g Victoria's Secret (17.5% AA, 20 min.)
5g Victoria's Secret (17.5% AA, 15 min.)
5g Victoria's Secret (17.5% AA, 10 min.)
5g Victoria's Secret (aroma)


1272

 

[awall]

Here's the first all grain beer I've done. Only a 12L batch, but easy with BIAB and my 20L pot. Seemed to hit my numbers so I'm pretty excited! Still a bit of noob when it comes to holding the mash temps, but i aimed for around 66c and it hovered within a degree or two using the stove to add heat when it cooled a bit much.

Anyone tried a similar mish mash of beers? In my head it seems awesome, but chances are it will be pretty average haha.

Belgian Wit x Black IPA

Original Gravity (OG): 1.054
Final Gravity (FG): 1.014
Alcohol (ABV): 5.31 %
Colour (SRM): 20.3
Bitterness (IBU): 57.3

1.5kg American 2-Row
1kg Wheat Malt
250g Flaked Wheat
100g Carafa III Special malt
100g Dark Crystal
50g Light Crystal

Using Citra and Chinook. 5g Citra FWH, then 10g of both @ 15, 5, 1 and flame out. Bit excessive but why not :blink: Not planning on dry hopping, so went a bit crazy with the last additions.

Plus some chamomile flowers, coriander and mandarin zest (didn't have any oranges). Only a little of each tossed in with 5mins to go.

Tried Safbrew T-58 for the first time and had airlock activity within 12 hours.

 

[manticle]

Possibly not my choice of recipe for a first with so many variables but hope it works out for you.

Too many competing flavours on paper for my liking but maybe you'll make it work. Either way congrats on your first AG.

 

[lukiferj]

Just knocked out this one out. Really enjoying these sessionable pale ale mids.


House APA Mid (Cascade/Centennial
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.632
Total Hops (g): 35.00
Original Gravity (OG): 1.037 (°P): 9.3
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 3.64 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 23.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.432 kg Pale Ale Malt (94.49%)
0.100 kg Biscuit (2.75%)
0.100 kg Caramunich I (2.75%)

Hop Bill
----------------
10.0 g Cascade Pellet (7.8% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
5.0 g Centennial Pellet (9.7% Alpha) @ 30 Minutes (Boil) (0.2 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (0.4 g/L)

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

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[winkle]

Recipe: Passionfruit Wit

Style: Witbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 32.13 l
Post Boil Volume: 27.86 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 20.16 l
Estimated OG: 1.047 SG
Estimated Color: 6.5 EBC
Estimated IBU: 11.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
0.20 kg Rice Hulls (Briess) (0.0 EBC) Adjunct 2 3.7 %
2.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 3 37.0 %
1.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 27.8 %
1.00 kg Wheat, Torrified (3.3 EBC) Grain 5 18.5 %
0.20 kg Barley, Flaked (Briess) (3.3 EBC) Grain 6 3.7 %
8.00 g Magnum [14.00 %] - Boil 60.0 min Hop 7 11.8 IBUs
5.00 g Coriander Seed (Boil 5.0 mins) Spice 8 -
15.00 g Saaz [4.00 %] - Aroma Steep 15.0 min Hop 9 0.0 IBUs
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 10 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -
0.50 kg Fruit - Passion fruit (0.0 EBC) Adjunct 12 9.3 %

Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 5.40 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 15.81 l of water at 53.3 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
Sparge: Fly sparge with 24.26 l water at 75.6 C
Notes:
------

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

Loosely based on Campbells Passionfruit Wit from last swap.

 

[RdeVjun]

Winkle, IIRC there might be a bottle of a very similar Wit left in your fridge from one of the recent functions at BDH, however mine was on Lime and perhaps past its best by now.
Great recipe BTW, looks the goods and should be rather yum! :icon_drool2:

 

[winkle]

Ta Ralph, the step mash using the HX was a piece of piss, I'll be doing it for all my wheaties from now on.

 

[Adam Howard]

Recipe: Brownrye
Brewer: Adam
Style: American Brown Ale

Recipe Specifications
--------------------------
Boil Size: 33.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.053 SG
Estimated Color: 20.7 SRM
Estimated IBU: 30.4 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 87.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.30 kg Vienna Malt (3.5 SRM) Grain 1 82.7 %
0.30 kg Rye Malt (Weyermann) (3.0 SRM) Grain 2 5.8 %
0.22 kg Crystal Light - 45L (Crisp) (45.0 SRM) Grain 3 4.2 %
0.20 kg Chocolate Malt (Thomas Fawcett) (508.0 S Grain 4 3.8 %
0.18 kg Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5 3.5 %
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 6 18.4 IBUs
40.00 g Falconer's Flight [11.40 %] - Boil 10.0 Hop 7 12.0 IBUs
40.00 g Falconer's Flight [11.40 %] - Aroma Stee Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 9 -
30.00 g Falconer's Flight [11.40 %] - Dry Hop 5. Hop 10 0.0 IBUs

Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 5.20 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 16.00 l of water at 72.5 C 67.0 C 60 min
Mash Out Heat to 78.0 C over 10 min 78.0 C 10 min
Sparge: Fly sparge with 22.21 l water at 75.6 C

Will be no-chilling so I figure it'll work out tasting like around 35-40IBU's which should balance the crystal malts nicely.....then there's that rye thing.

 

[chefsantos]

style: ESB
Batch size: 23lts

3kg trad malt
1.8kg marris otter
1kg munich II
15g u.k fuggle 60min
10g cluster 30min
15g cascade 15min
5g u.k fuggle 5min
yeast 1968 london ESB (courtesy of bullsneck)

 

[tricache]

Throwing this down on ANZAC day...brewing a beer for the diggers

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Estimated OG: 1.040

Estimated FG: 1.010
Estimated Color: 4.6 EBC

Estimated IBU: 21.3 IBU

Ingredients:
------------
Amount Item Type % or IBU
1.50 kg Coopers Liquid Light Extract (3.5 EBC) Extract 50.00 %
1.50 kg Coopers Liquid Wheat Malt Extract (4.2 EBC) Extract 50.00 %
15.00 gm Nelson [11.50%] (20 min) Hops 11.48 IBU
32.00 gm Cascade [7.80%] (10 min) Hops 9.88 IBU
20.00 gm Cascade [7.80%] (0 min) Hops -
2 Pkgs American Ale US05 Yeast-Ale

 

[Dan Pratt]

American Amber Ale

Anzac Day Red Ale

OG - 1052
FG - 1010
ABV - 5.6%
IBU - 29
Color - EBC - 63

Malts

Pale Ale Malt - 66.1%
Munich Light - 8.7%
Cara Munich T1 - 7.7%
Dark Caramalt - 9.6%
Heritage Crystal - 8%

Mash Schedule

Temp 50/62/68/74
Time 10/10/60/20

Hops

Chinook (11.1%AA) 28g - 30mins
Perle (8.5%AA) 14g - 15mins
Centennial (7.2%AA) 21g - steep 20mins at 80c

Yeast

American Ale 1056 - 1.0lt starter

Lest We Forget.

 

[Phoney]

Recipe: Whitbread ESB
Style: Extra Special/Strong Bitter (English Pale Ale)

Recipe Specifications
--------------------------
Boil Size: 31.00 l
Batch Size (fermenter): 23.00 l   
Estimated OG: 1.054 SG
Estimated Color: 11.3 SRM
Estimated IBU: 42.1 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        87.7 %        
0.25 kg               Biscuit (Dingemans) (22.5 SRM)           Grain         2        4.4 %         
0.25 kg               Caramel/Crystal Malt - 40L (120.0 SRM)   Grain         3        4.4 %         
0.10 kg               Special Roast (50.0 SRM)                 Grain         4        1.8 %         
0.10 kg               Aromatic Malt (Dingemans) (19.0 SRM)     Grain         5        1.8 %         
40.00 g               Challenger [7.50 %] - Boil 60.0 min      Hop           6        32.1 IBUs     
15.00 g               Challenger [7.50 %] - Boil 15.0 min      Hop           7        6.0 IBUs      
15.00 g               Goldings, East Kent [5.00 %] - Boil 15.0 Hop           8        4.0 IBUs      
15.00 g               Challenger [7.50 %] - Boil 0.0 min       Hop           9        0.0 IBUs      
15.00 g               Goldings, East Kent [5.00 %] - Boil 0.0  Hop           10       0.0 IBUs      
1.0 pkg               Whitbread Ale (Wyeast Labs #1099) [124.2 Yeast         11       -

 

[jyo]

American Amber Ale

Anzac Day Red Ale

OG - 1052
FG - 1010
ABV - 5.6%
IBU - 29
Color - EBC - 63

Malts

Pale Ale Malt - 66.1%
Munich Light - 8.7%
Cara Munich T1 - 7.7%
Dark Caramalt - 9.6%
Heritage Crystal - 8%

Mash Schedule

Temp 50/62/68/74
Time 10/10/60/20

Hops

Chinook (11.1%AA) 28g - 30mins
Perle (8.5%AA) 14g - 15mins
Centennial (7.2%AA) 21g - steep 20mins at 80c

Yeast

American Ale 1056 - 1.0lt starter

Lest We Forget.

Have you brewed this before, mate? With 25% crystal and only 29 IBU she'd be a touch sweet for my tastebuds.