What Are You Brewing III

[matho]

brewed this today


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: l p braumiser
Brewer: steve
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 11.50 L
Boil Size: 14.97 L
Estimated OG: 1.048 SG
Estimated Color: 9.8 SRM
Estimated IBU: 34.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.10 kg Pale Malt, Golden Promise (3.0 SRM) Grain 89.36 %
0.25 kg Simpson Heritage crystal) (60.0 SRM) Grain 10.64 %
7.00 gm Challenger [7.00 %] (60 min) Hops 12.7 IBU
7.00 gm Northdown [9.50 %] (60 min) Hops 17.3 IBU
5.00 gm Northdown [9.50 %] (5 min) Hops 2.1 IBU
5.00 gm Challenger [7.50 %] (5 min) Hops 1.6 IBU
5.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 1.1 IBU
0 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 2.35 kg
----------------------------
My Mash
Step Time Name Description Step Temp
0 min mash-in Add 11.00 L of water and heat to 52.0 C
10 min protein Heat to 55.0 C over 1 min 55.0 C
30 min sac rest 1 Heat to 64.0 C over 3 min 64.0 C
30 min sac rest2 Heat to 68.0 C over 2 min 68.0 C
10 min mash-out Add 3.00 L of water and heat to 72.0 C

 

[Lord Raja Goomba I]

Lord Raja Goomba IPA
American IPA
Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 6.400
Total Hops (g): 65.00
Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 12.0 (EBC): 23.7
Bitterness (IBU): 42.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Perle Ale Malt (78.12%)
0.500 kg Wheat, Red (7.81%)
0.300 kg Caramel Rye Malt (4.69%)
0.200 kg Acidulated Malt (3.12%)
0.200 kg Crystal, Heritage (3.12%)
0.200 kg Victory (3.12%)

Hop Bill (this could change, found one of my containers of hops out of the freezer yesterday for a month or so). It'll definitely have centennial and Chinook, but we'll see about the rest. I lost 150g Citra (sob), which will be given a proper burial in the bottom of a fermenter that has 25L of beer in it.
----------------
20.0 g Chinook Pellet (11.4% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Chinook Pellet (11.4% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
15.0 g Galaxy Pellet (13.4% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
10.0 g Stella Pellet (16.1% Alpha) @ 10 Minutes (Boil) (0.4 g/L)

Single step Infusion at 65C for 60 Minutes.
Fermented at 20C with Safale US-05

 

[winkle]

Phew, glad that has finished - had a few issues with the batch of Atomium Blonde (not as many hops as I thought, less speciality grain, hangover not helping either). Pitched today and managed to partially unscrew the tap while turning it off after getting the hydro sample = sticky fridge & carpet :angry: .
Still worked out ok with some substituting, 68% eff, volume ok.

 

[Adam Howard]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Gembrook Pale
Brewer: Adam
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 51.81 l
Post Boil Volume: 49.92 l
Batch Size (fermenter): 46.00 l
Bottling Volume: 45.00 l
Estimated OG: 1.043 SG
Estimated Color: 12.4 EBC
Estimated IBU: 35.3 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 67.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
9.00 kg Pale Ale Malt 2-Row (Briess) (6.9 EBC) Grain 2 90.0 %
0.50 kg Victory Malt (biscuit) (Briess) (55.2 EB Grain 3 5.0 %
0.50 kg Wheat - Red Malt (Briess) (4.5 EBC) Grain 4 5.0 %
24.00 g Cascade [7.60 %] - First Wort 75.0 min Hop 5 13.7 IBUs
1.00 Items Irish Moss (Boil 10.0 mins) Fining 6 -
100.00 g Chinook [13.00 %] - Boil 10.0 min Hop 7 17.8 IBUs
50.00 g Cascade [5.50 %] - Boil 10.0 min Hop 8 3.8 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 9 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.00 kg
---------------------------


Knocked that out today. Two full cubes. Efficiency was a little down due to a larger pre-boil volume. Erred on the side of caution with the amount of liquid the hops would hold in the kettle. Turned out I only just managed to get two cubes out of a pre-boil volume of 56L. Pretty happy though. Session ale with homegrown Chinook and Cascade. Had about 100g of dried Chinook and 180g of a wet mix of Cascade and Chinook. Began sprinkling it all in as a hop burst in the last 25 mins.

 

[Thefatdoghead]

Brewed this yesterday.

Weyermann Red brick
Author: wheat

BJCP: Weizen/Weissbier
Type: All Grain

OG: 1.050
FG: 1.014


Total for 1.0 batch: 55L

3.77 kg Vienna Malt
2.86 kg Pale Wheat Malt
2.86 kg Dark Wheat Malt
1.49 kg German CaraAmber
0.45 kg Carared

48.0 g Pearle (8.5%) @ 40min

2.0 ea Fermentis WB-06 Safbrew WB-06

Mash schedule:

mash in-37 20min
rest-50 20min
rest-63 45min
rest-72 20min
mashout-77 10min

 

[manticle]

Porter time.

Type: All grain Size: 22 liters
Color: 123 HCU (~41 SRM)
Bitterness: 35 IBU
OG: 1.060
FG: 1.012
Alcohol: 6.1% v/v (4.8% w/w)
Grain: 5kg Simpsons Maris Otter
300g Briess victory
200g Simpsons heritage crystal 95-115L
200g Simpsons chocolate
100g Simpsons black patent
300g Simpsons roast barley
Mash: 70% efficiency
TEMP: 55/63/68/72/78
TIME 5/15/45/10/10
Boil: 75 minutes, SG 1.044, 30 liters
Hops: 25g Kent Goldings (5% AA, 60 min.)
25g Styrian Goldings (3.8% AA, 60 min.)
20g Kent Goldings (5% AA, 10 min.)
20g Styrian Goldings (3.8% AA, 10 min.)

0.7g carageegan and 2.2 g yeast nutrient to boil@10

Cold steep dark grains overnight, bring to 70 degrees C and add to mash when stepping to 72.

Caramelise/reduce 2 L to 200 mL

4g Cacl2 to mash and boil

Wy 1098 or 1099

 

[Malted]

Brewed this yesterday.

Weyermann Red brick
Author: wheat

I brewed a red brick and dumped 1 kg of stewed rhubarb into the fermenter - farkin great in a keg - sort of like a saison, dialed up the colour with some beetroot juice too. Bottled version lacked the slight sourness and aroma that was evident in the keg.

 

[mikesnothere]

Munich Helles.

14 L
19 IBU
8 EBC
1.052 OG

2.5kg Crisp Marris Otter
170g Joe White Vienna
170g Weyermann Carapills

70min boil
15g Tettnang (pellets) 40 min
15g Tettnang (pellets) 15 min
10g Tettnang (pellets) 5 min

Dead Wyeast Munich Larger (long story short, I had a dead fridge while away for two weeks, yeast didn't survive)
DCL S23 actually got the party rolling.

 

[yum beer]

Doing this on Sunday with my son for his up coming birthday,

looking for an easy drinking, mid strength for his mates.

The boy is quite keen to brew up.


18th Birthday Lager

Original Gravity (OG): 1.036 (P): 9.0
Final Gravity (FG): 1.009 (P): 2.3
Alcohol (ABV): 3.54 % approx. 4% in the botle
Colour (SRM): 3.1 (EBC): 6.2
Bitterness (IBU): 29.9 (Average)

64.1% Pilsner
17.95% Vienna
12.82% Carapils (Dextrine)
5.13% Munich I

2 g/L Saaz (3.6% Alpha) @ 60 Minutes (Boil)
0.9 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 15 Minutes (Boil)
1.3 g/L Saaz (3.6% Alpha) @ 5 Minutes (Boil)
1.3 g/L Saaz (3.6% Alpha) @ 0 Days (Dry Hop)

3.5 g/L Dextrose @ 0 Minutes (Bottling)
2.2 g/L LDM @ 0 Minutes (Bottling)

Stepped mash

55c 10min
62c 30min-decoction
67c 30min-2nd decoction

Fermented at 9C with Saflager S-189

 

[bconnery]

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

Kegged this tonight. Don't know if the Aramis gave a lot of aroma but it has a nice fruit/bubblegum something going on.
Taste from the first kegging says to me that this beer isn't going to last long...
Although OG was down from my first estimate, FG was down far enough, 1007, (and I think that sample had a bit of yeast so might be even lower), so the beer will still be 5.5% or so...

 

[jyo]

Banging out my first APA in a while.

Batch Size (L): 23.0
Total Grain (kg): 5.350
Total Hops (g): 110.00
Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 8.8 (EBC): 17.3
Bitterness (IBU): 54.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 70

Grain Bill
----------------
4.000 kg Pale Malt (74.77%)
0.500 kg Munich I (9.35%)
0.350 kg Wheat Malt (6.54%)
0.300 kg Carapils (Dextrine) (5.61%)
0.200 kg Crystal 120 (3.74%)

Hop Bill
----------------
15.0 g Simcoe Pellet (9.5% Alpha) @ 40 Minutes (Boil) (0.7 g/L)
20.0 g Simcoe Pellet (9.5% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
30.0 g Simcoe Pellet (9.5% Alpha) @ 5 Minutes (Boil) (1.3 g/L)
15.0 g Simcoe Pellet (9.5% Alpha) @ whirlpool (Boil) (0.7 g/L)
30.0 g Amarillo Pellet (8.6% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)

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

Single step Infusion at 66C for 90 Minutes.
Fermented at 17C with Danstar Nottingham

 

[scrumpy]

Preparing this bad boy for tomorrow morning.


SOMETHING SHADY STOUT

60% PALE MALT (J/W)
15% FLAKED BARLEY (SIMP)
10% ROAST BARLEY (SIMP)
10% SMOKED MALT (GLOBAL)
5% CHOC MALT (SIMP)

1.045

40 IBU MAGNUM @ 60MIN

US05

 

[bullsneck]

Preparing this bad boy for tomorrow morning.


SOMETHING SHADY STOUT

60% PALE MALT (J/W)
15% FLAKED BARLEY (SIMP)
10% ROAST BARLEY (SIMP)
10% SMOKED MALT (GLOBAL)
5% CHOC MALT (SIMP)

1.045

40 IBU MAGNUM @ 60MIN

US05

Looks like it will be terrible. You'd be better off giving it to me once it's fermented, kegged and carbed up.

 

[Fish13]

doing two batches atm. a IIPA and a AAA. The amber is almost on the boil after sparing. The IIPA is on the mash stage. Nice day to be brewing outside. I did start these at about 4pm so will be a long night i think.

 

[razz]

Big Honkin Stout from Northern Brewer recipe list, tomorrow's brew.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Big Honkin Stout
Brewer: JD
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.20 l
Post Boil Volume: 46.20 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 40.00 l
Estimated OG: 1.067 SG
Estimated Color: 66.7 EBC
Estimated IBU: 59.5 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 89.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 90.5 %
0.40 kg Carafa II (Weyermann) (817.5 EBC) Grain 2 3.8 %
0.40 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 3 3.8 %
0.19 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 4 1.8 %
140.00 g Willamette [4.50 %] - Boil 30.0 min Hop 5 27.0 IBUs
150.00 g Cascade 2008 [7.80 %] - Boil 15.0 min Hop 6 32.4 IBUs
7.00 g Brewbrite (Boil 10.0 mins) Fining 7 -
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 8 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.49 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 36.68 l of water at 72.1 C 67.0 C 90 min
Mash Out Heat to 76.0 C over 10 min 76.0 C 20 min

Sparge: Fly sparge with 31.02 l water at 77.0 C
Notes:
------
All hops added loose to kettle, first use of s/s boil screen from Innovative Homebrew Solutions.

 

[ledgenko]

I have done a bit of an abridged version of a Belgian ale - however I have used a different yeast strain ... and so far I believe it will turn out pretty damn good ... I have 45 litres bubbling away .. on 1 smack pack ... (yes it is going a treat and it has been very , very active ....) a quick break down is

14 kg M/O
2kg Crystal
500gm choc
200gm Rye

wet Cascade Hops as Bittering Hops

Saaz as aroma and Flavour .

The yeast is a odd one (London) ...


but the tastes so far ... Scharwing !!! BTW that is a 60l fermenter ... and the yeastie boyz shot is through glad wrap at day 12 ..... every 3 days it has been getting a top p with yellow box honey ... the final addition shall remain a secret ;-)

 

[Fish13]

I have done a bit of an abridged version of a Belgian ale - however I have used a different yeast strain ... and so far I believe it will turn out pretty damn good ... I have 45 litres bubbling away .. on 1 smack pack ... (yes it is going a treat and it has been very , very active ....) a quick break down is

14 kg M/O
2kg Crystal
500gm choc
200gm Rye

wet Cascade Hops as Bittering Hops

Saaz as aroma and Flavour .

The yeast is a odd one (London) ...


but the tastes so far ... Scharwing !!! BTW that is a 60l fermenter ... and the yeastie boyz shot is through glad wrap at day 12 ..... every 3 days it has been getting a top p with yellow box honey ... the final addition shall remain a secret ;-)

gLAD TO SEE YOU USING MATE!

The IIPA is a pain to get to boil don't think i will reach 1.080 been on the heat for 40 minutes.

 

[fraser_john]

Not sure what happened to the WAYB IV thread?

Anyway, just finished the clean up from this, recipe in the DB as Bavarian Hefeweizen from memory.


03-04-2012 Bavarian Hefeweizen

A ProMash Brewing Session Report
Brewing Date: Sunday March 04, 2012
Head Brewer: John M Fraser
Asst Brewer:
Recipe: Bavarian Hefeweizen

Recipe Specifics
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (Kg): 5.43
Anticipated OG: 1.055 Plato: 13.60
Anticipated EBC: 12.2
Anticipated IBU: 12.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Actual OG: 1.056 Plato: 13.80
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 4.53 by Volume: 5.80 From Measured Gravities.
ADF: 77.8 RDF 64.7 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 80 %
Anticipated Points From Mash: 55.15
Actual Points From Mash: 55.15


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 4 %
Additional Utilization Used For Pellet Hops: 12 %


Grain/Extract/Sugar
% Amount Name Origin Potential EBC
50.0 2.72 kg. Weyermann Pale Wheat Germany 1.038 4
25.0 1.36 kg. Weyermann Munich II Germany 1.038 24
25.0 1.36 kg. Weyermann Pilsner Germany 1.038 4

Potential represented as SG per pound per gallon.


Hops
Amount Name Form Alpha IBU Boil Time
27.00 g. Czech Saaz Pellet 3.50 12.3 60 min.


Yeast
WYeast 3068 Weihenstephan Weizen

 

[DJR]

A pretty simple APA that was the first run with the Hoprocket. As i have an immersion chiller the wort flow was not hot, so the hopback didn't work as well as it could have, I think wort has to be hot to dissolve the hop oils. I'll need to organise a pump system and return line for an immersion whirlpool chiller I think.

First time using the Brown Pump during mash as well - was handy to transfer the HLT water out to the mashtun, I normally lift it up or use a smaller pot to transfer. Also first time using Wyeast 1056, normally just use the Safale version. Seemed to get going nice and fast, mfg date 30 Jan 11

Gravity came out a little lower than i'd have liked (abt 1047), I think i sparged a little too quickly for a proper batch sparge while stuffing around with the pump.

The hoprocket did a good job filtering, I had a gravity feed, about 1m head on the pot, plenty of hop pellets left in the rocket and not so much in the fermenter, which is good.

Once i'm back home, away for a couple of days w/work, I am going to stuff the hoprocket with about 30-40g of flowers and run the brown pump off the fermenter tap, pump the wort through the hoprocket and return back into the fermenter. I just need to make sure i'm not pumping too fast, the pump doesn't clog pushing wort for a while and I may need to put a controller on the pump to duty cycle it rather than continuously flowing - I'll take a video when I set it up...



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Mar12 Pale
Brewer: DJR
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 28.00 l
Post Boil Volume: 23.00 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.50 l
Estimated OG: 1.052 SG
Estimated Color: 7.5 EBC
Estimated IBU: 34.4 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 87.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
3.00 kg Pilsner, Malt Craft Export (Joe White) ( Grain 2 68.2 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 22.7 %
0.20 kg Carahell (Weyermann) (25.6 EBC) Grain 4 4.5 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 5 4.5 %
8.00 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 6 8.0 IBUs
8.00 g Nelson Sauvin [12.00 %] - Boil 60.0 min Hop 7 11.3 IBUs
10.00 g Amarillo Gold [8.50 %] - Boil 15.0 min Hop 8 4.9 IBUs
10.00 g Cascade [5.50 %] - Boil 15.0 min Hop 9 3.2 IBUs
10.00 g Nelson Sauvin [12.00 %] - Boil 15.0 min Hop 10 7.0 IBUs
25.00 g Amarillo Gold [8.50 %] - Aroma Steep 0.0 Hop 11 0.0 IBUs
25.00 g Cascade [5.50 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
25.00 g Nelson Sauvin [12.00 %] - Aroma Steep 0. Hop 13 0.0 IBUs
25.00 g Nelson Sauvin - Hoprocket [12.00 %] - Ar Hop 14 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 15 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge



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

 

[sponge]

Saison

45% Pils
20% Vienna
20% Munich
15% wheat

epsom & gypsum in mash

20g FWH EKG and Hallertau
15g 10min EKG
50g Whirlpool EKG and Hallertau

1.040

3711