What Are You Brewing III

[Lord Raja Goomba I]

Finally knocked out the Raja IPA of America:

25L batch:

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 6.400
Total Hops (g): 80.00
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): 44.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

5kg TF Perle Ale Malt
.3kg Caramel Rye
.5kg Briess Red Wheat Malt
.2kg Acidulated Malt
.2kg Heritage Crystal
.2kg Victory Malt

Hop Bill
----------------
10.0 g Stella Pellet (16.1% Alpha) @ 90 Minutes (First Wort) (0.4 g/L)
30.0 g Centennial Pellet (10.9% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
30.0 g Chinook Pellet (10% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
10.0 g Stella Pellet (16.1% Alpha) @ 10 Minutes (Boil) (0.4 g/L)

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

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

Ended up with 24L at 1.060, which brewmate has at 77% eff.

Given I went near the limits of my lauter - and the two pot method - I'm fairly satisfied with it.

 

[lagers44]

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

Hey Waggastew , what ever became of this ? I'm interested to know how the bitterness was.

Lagers

 

[Midnight Brew]

If everything goes to plan I'm making this on Monday and would greatly appreciate feedback.

Amber Ale
Type: All Grain (BIAB)
Batch Size (fermenter): 25.00 l
Boil Time: 75 min

Amt Name Type # %/IBU
3.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 1 69.3 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 19.8 %
0.30 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 3 5.9 %
0.25 kg Carafa Special I (Weyermann) (630.4 EBC) Grain 4 5.0 %
10.00 g Super Alpha [12.90 %] - First Wort 75.0 min Hop 5 15.4 IBUs
15.00 g Super Alpha [12.90 %] - Boil 45.0 min Hop 6 18.4 IBUs
25.00 g Super Alpha [12.90 %] - Boil 1.0 min Hop 7 1.4 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 8 -

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 35.3 IBUs
Est Color: 29.9 EBC

45min addition is a 30min addition but scaled it to no chill.
1min addition is French Press Method 2/3rds through fermentation.
Aim is to have this ready to drink by ANZAC Day.

 

[mckenry]

Today, I'm making a Belgian Ale, to be Aged 3 ways.

1. Will go into my Port Barrel post fermentation. Barrel was soaking in scotch for >3 years, then Port for the last 3 or 4 months.
It will be sampled once every few weeks until I think the flavours have melded nicely, then kegged.

2. Bottled in these:


3. Kegged and drunk fairly fresh.

Recipe
42% Pils
42% Munich
11% Cara-Pils
3% Special B
2% Acid

Bravo to 37 IBU
Wyeast 3538 Leuven Pale Ale

About to dump grain into MT for a rest at 50, 64, 75.

Cheers,
mckenry

 

[manticle]

Sor orange choc porter

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
Adjunct: 100g 70+% cocoa dark chocolate to mash
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 1099

Secondary: 100g toasted cacao nibs
As yet undecided amount of rangpur lime juice

 

[malt_shovel]

Midway through the main boil

First attempt at a double decoction.

Marzen (Oktoberfest/Marzen)

Original Gravity (OG): 1.057 (P): 14.0
Final Gravity (FG): 1.015 (P): 3.8
Alcohol (ABV): 5.45 %
Colour (SRM): 10.8 (EBC): 21.3
Bitterness (IBU): 28.5 (Tinseth)

45.45% Pilsner
45.45% Vienna
6.36% Caramunich I
2.73% Caraaroma

1.7 g/L Hallertau Mittlefrueh (5.2% Alpha) @ 90 Minutes (First Wort)
0.7 g/L Hallertau Mittlefrueh (5.2% Alpha) @ 20 Minutes (Boil)

3g Brewbrite @ 10 Minutes

S-189 @ 12 Degrees

Recipe Generated with BrewMate

 

[sp0rk]

A double batch of a nice basic pale ale

2 x coopers PA kit cans
2kg of body booster
30g cascade
40g nelson sauvin
200g crystal malt for steeping
2 x us-05

and next weekend will be a dutch lager with hallertau mittlefrueh and carapils steeped

 

[Fourstar]

Maiden brew at the new residence. God speed!!!

Making a double batch saison with dupont strain and the second half will be hitting a smackpack of roeselare blend in secondary to be squirreled away over the winter. Interesting to see how it tuns out post-bugs side by side with the original. :icon_drunk:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: RoeslareDupont Saison
Brewer: Braden
Style: Saison
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 35.00 l
Boil Size: 46.05 l
Estimated OG: 1.075 SG
Estimated Color: 6.5 SRM
Estimated IBU: 38.7 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.00 kg Pilsner, Malt Craft Export (Joe White) ( Grain 3 77.6 %
0.50 kg Biscuit Malt (23.0 SRM) Grain 5 4.3 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 Grain 4 8.6 %
0.10 kg Crystal Malt - 60L (Thomas Fawcett) (60. Grain 6 0.9 %
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 8 8.6 %
1.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 14 -
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 13 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
50.00 g Northern Brewer - USA [9.00 %] - First W Hop 7 30.9 IBUs
20.00 g Styrian Goldings [5.40 %] - Boil 20.0 mi Hop 10 4.1 IBUs
20.00 g Goldings, East Kent [5.00 %] - Boil 20.0 Hop 9 3.8 IBUs
40.00 g Styrian Goldings [5.40 %] - Boil 0.0 min Hop 12 0.0 IBUs
40.00 g Goldings, East Kent [5.00 %] - Boil 0.0 Hop 11 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body

----------------------------
Name Description Step Temperat Step Time
Mash In Add 30.00 l of water at 71.9 C 66.0 C 60 min
Mash Out Add 13.00 l of water at 91.3 C 73.0 C 10 min


Notes:
------
1L starter (200b/cells) crashed into 1.5L starter (4b/cells).

after crash chill and transfer into secondary fermenter/keg Add roselare.

 

[potof4x]

Mashing now. Trialling this as a fruit beer. Using Tonys Dark Wheat Recipe from the DB and adding Banana to the Secondary. Brewing to a slighty lower gravity to compensate for the extra fermentables from the Banana's and adding Melanoinden as I'm not decocting.

10/03/12 Bunkel
Fruit Beer
Type: All Grain Date: 6/03/2012
Batch Size (fermenter): 22.70 l Brewer: R Reynolds
Boil Size: 30.65 l Asst Brewer:
Boil Time: 90 min Equipment: Keggle 1 Cube Batch BIAB
End of Boil Volume 24.65 l Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 21.00 l Est Mash Efficiency 78.3 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
4.54 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
3.12 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 2 64.5 %
1.17 kg Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 3 24.2 %
0.39 kg Caramel Wheat Malt (90.6 EBC) Grain 4 8.1 %
0.08 kg Chocolate Wheat (Weyermann) (817.5 EBC) Grain 5 1.6 %
0.08 kg Melanoidin (Weyermann) (59.1 EBC) Grain 6 1.6 %
4.60 g Yeast Nutrient (Mash 60.0 mins) Other 7 -
4.60 g Salt (Boil 60.0 mins) Water Agent 8 -
46.85 g Tettnang [3.50 %] - Boil 40.0 min Hop 9 17.0 IBUs
7.22 g Polyclar (Boil 5.0 mins) Fining 10 -
1.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06) [50.28 ml] Yeast 11 -
1.50 kg Banana (Secondary 0.0 mins) Spice 12 -

Beer Profile

Est Original Gravity: 1.050 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 17.0 IBUs Calories: 427.1 kcal/l
Est Color: 28.1 EBC
Mash Profile

Mash Name: BIAB, Medium Body Total Grain Weight: 4.84 kg
Sparge Water: 0.00 l Grain Temperature: 24.0 C
Sparge Temperature: 75.6 C Tun Temperature: 70.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 33.60 l of water at 69.3 C 67.0 C 60 min
Mash Out Add 0.00 l of water and heat to 78.0 C over 10 min 78.0 C 10 min

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No sparging. This is a medium body beer profile.
Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 86.48 KPA Carbonation Used: Keg with 86.48 KPA
Keg/Bottling Temperature: 7.2 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C
Notes


Created with BeerSmith

 

[bum]

Put down some American-style thing based on an amalgam of a couple of beers. Pale, MO, Munich I, Carapils, Columbus, Centennial, Simcoe, Cascade to BU:GU around 1. Was aiming for 0.8ish but my efficiency inexplicably dropped 10% below my usual which I didn't discover until after my FWH bittering addition had already been in for a bit. Ways around this, obviously, but decided to just cop it sweet and hope for the best.

 

[bradsbrew]

Just about to set up the herms brewery for this one to kick off first thing in the morning. Just have to keg the 2 beers sitting on the yeast cakes i want to use first, for those that havnt done it, you'd be suprised how much flavour and aroma you get out of recycled dry hops. Must admit they were big post ferment dry hop editions.

11/03/12 Brownie
Northern English Brown Ale

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 11.100
Total Hops (g): 120.00
Original Gravity (OG): 1.045 (P): 11.2
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 18.1 (EBC): 35.6
Bitterness (IBU): 29.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90

Grain Bill
----------------
10.000 kg Pale Ale Malt (90.09%)
0.500 kg Crystal 60 (4.5%)
0.300 kg Chocolate (2.7%)
0.300 kg Roasted Barley (2.7%)

Hop Bill
----------------
40.0 g Aurora Pellet (10.3% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
40.0 g First Gold Pellet (7.9% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
40.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (0.6 g/L)

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

Single step Infusion at 74C for 75 Minutes.
Fermented at 18C with Wyeast 1469 - West Yorkshire Ale

Notes
----------------
1 cube on the yeast cake of 1469 and 100g of chinnook from apa batch

1 cube on the yeast cake of 1968 and 100g of styrian goldings from esb batch

1 cube on used on a lager yeast TBD

Recipe Generated with BrewMate

 

[bullsneck]

First beer using the chiller...


BOAB American 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): 11.4 (EBC): 22.5
Bitterness (IBU): 70.4 (Rager)

85.7% Thomas Fawcett FM Golden Promise
6.7% Thomas Fawcett Pale Crystal
5.1% Weyermann Munich I
2.5% Simpsons Dark Crystal

0.2 g/L Cascade (6.8% Alpha) @ 60 Minutes (Boil)
2 g/L East Kent Golding (4.3% Alpha) @ 60 Minutes (Boil)
0.2 g/L Amarillo (8.6% Alpha) @ 20 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 20 Minutes (Boil)
0.3 g/L Chinook (11.4% Alpha) @ 20 Minutes (Boil)
0.3 g/L Citra (13.4% Alpha) @ 20 Minutes (Boil)
0.3 g/L Simcoe (12.2% Alpha) @ 20 Minutes (Boil)
0.3 g/L Amarillo (8.2% Alpha) @ 15 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 15 Minutes (Boil)
0.3 g/L Chinook (11.4% Alpha) @ 15 Minutes (Boil)
0.3 g/L Citra (13.4% Alpha) @ 15 Minutes (Boil)
0.3 g/L Simcoe (12.2% Alpha) @ 15 Minutes (Boil)
0.3 g/L Amarillo (8.2% Alpha) @ 10 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 10 Minutes (Boil)
0.3 g/L Chinook (11.4% Alpha) @ 10 Minutes (Boil)
0.3 g/L Citra (13.4% Alpha) @ 10 Minutes (Boil)
0.3 g/L Simcoe (12.2% Alpha) @ 10 Minutes (Boil)
0.3 g/L Amarillo (8.2% Alpha) @ 5 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 5 Minutes (Boil)
0.3 g/L Chinook (11.4% Alpha) @ 5 Minutes (Boil)
0.3 g/L Citra (13.4% Alpha) @ 5 Minutes (Boil)
0.3 g/L Simcoe (12.2% Alpha) @ 5 Minutes (Boil)
0.2 g/L Amarillo (8.2% Alpha) @ 0 Minutes (Boil)
0.3 g/L Cascade (6.8% Alpha) @ 0 Minutes (Boil)
0.2 g/L Chinook (11.4% Alpha) @ 0 Minutes (Boil)
0.3 g/L Citra (13.4% Alpha) @ 0 Minutes (Boil)
0.3 g/L Simcoe (12.2% Alpha) @ 0 Minutes (Boil)
1.5 g/L Cascade (6.8% Alpha) @ 7 Days (Dry Hop)
1.5 g/L Citra (13.4% Alpha) @ 7 Days (Dry Hop)

0.1 g/L Calcium Chloride @ 75 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 75 Minutes (Mash)
0.8 g/L PH 5.2 @ 75 Minutes (Mash)
0.3 g/L Yeast Nutrient @ 15 Minutes (Boil)
0.2 g/L BrewBrite @ 10 Minutes (Boil)

Multi step Infusion - 55C for 10 minutes, 64C for 45 minutes, 72C for 20 minutes and 76C for 15mins . Boil for 75 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

I went pretty well. Ended up with a lot of trub loss due to over 200g of hops!
Chilled down to 50C pretty quick, then took a while until it reached 22C. Enjoyed being able to pitch on the same day!

 

[Adam Howard]

Did these two last night. Got terrible efficiency with the Black Ale, 6 points down on what I wanted. Burnt my hand alleviating a blockage in the plate chiller, that'll teach me not to forget my hop socks again.

Black Ale

Recipe Specifications
--------------------------
Boil Size: 55.97 l
Post Boil Volume: 54.08 l
Batch Size (fermenter): 48.00 l
Bottling Volume: 47.00 l
Estimated OG: 1.061 SG
Estimated Color: 61.0 EBC
Estimated IBU: 56.7 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 76.9 %
2.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 14.0 %
0.40 kg Carafa Special III (Weyermann) (925.9 EB Grain 3 4.2 %
0.40 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 4 2.8 %
0.30 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 5 2.1 %
40.00 g Southern Cross [14.80 %] - Boil 60.0 min Hop 6 36.3 IBUs
40.00 g Citra [11.40 %] - Boil 20.0 min Hop 7 9.4 IBUs
40.00 g Motueka [7.50 %] - Boil 20.0 min Hop 8 6.2 IBUs
26.00 g Citra [11.40 %] - Boil 5.0 min Hop 9 3.0 IBUs
24.00 g Motueka [7.50 %] - Boil 5.0 min Hop 10 1.8 IBUs
2.2 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 11 -
50.00 g Southern Cross [14.80 %] - Dry Hop 3.0 D Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 14.30 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 37.29 l of water at 73.1 C 66.7 C 60 min

Sparge: Fly sparge with 35.00 l water at 75.6 C


Ended up getting around 85% efficiency on this one. Small grain bill with loads of sparge water meant end of boil gravity was 1.039. Two cubes. Yum.

Challenging Mild

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: 1.039 SG
Estimated Color: 30.6 EBC
Estimated IBU: 17.5 IBUs
Brewhouse Efficiency: 83.00 %
Est Mash Efficiency: 86.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 87.0 %
0.30 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 2 4.3 %
0.30 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3 4.3 %
0.20 kg Pale Chocolate (Thomas Fawcett) (500.0 E Grain 4 2.9 %
0.10 kg Black Malt (Simpsons) (1083.5 EBC) Grain 5 1.4 %
34.00 g Challenger [7.50 %] - Boil 60.0 min Hop 6 17.5 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 7 -


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 6.90 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.99 l of water at 75.7 C 68.9 C 45 min

Sparge: Fly sparge with 40.73 l water at 75.6 C

 

[Dazza88]

Test run in lead up to brewing lagers in winter, when that time comes will be using a few different liquid lager strains.

Roughly following this process: http://www.homebrewtalk.com/f58/pilsner-ur...nockoff-149698/

Intended 75% RO and 25% tap water, 0.2 g of Gypsum, 0.1g of NaCl, probably 66% RO 34% tap, due to extra boil off.

Pilsner Urquell attempt 1 (Bohemian Pilsener)

Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 3.3 (EBC): 6.5
Bitterness (IBU): 36.1 (Average - No Chill Adjusted)

93.02% Pilsner
4.65% Wheat Malt
2.33% Carapils (Dextrine)

1.5 g/L Saaz (3.5% Alpha) @ 100 Minutes (Boil)
1.4 g/L Saaz (3.5% Alpha) @ 50 Minutes (Boil)
0.7 g/L Saaz (3.5% Alpha) @ 20 Minutes (Boil)

0.4 g/L Brewbrite 10min end boil

Decoction - 32/52/64/70/72 C for 20/10/75/10/10 min ()

Boil for 100 Minutes

Split the 20L into halves

Fermented at 14C with Saflager (1) S-189 and (2) 1272 - yeasts on hand at home.

Lager at least two weeks.

Intend to save examples of all batches using same recipe (though decoctions will probably differ - BIAB decoctions) to taste side by side towards end of year.

 

[adz1179]

Oktoberfest

Knockout 23lt

Og 1.047
Fg 1.010

47% Munich
47% Vienna
3% cara Munich
3% sugar

Northern brewer x 15g at 90
Pacifica nz x 7g at 10
Cascade x 6g at 10
Pacifica nz x 12g at 0

Wyeast 2124 bohemian lager

Edit: incorrect %

 

[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.

I didn't happen last week, so it's happening now.

 

[Yob]

AG XIV - Bloated Cadaver AIPA
American IPA
Recipe by iamozziyob

--------------------------------------------------------------------------------
Recipe Specs
Original Gravity Final Gravity Colour (SRM / EBC)
Bitterness Alcohol by Volume
1.061 1.015 15.2 / 29.9 50.3 IBU 6.0%

Brewhouse Specs
Recipe Type Batch Size Boil Time Efficiency
All Grain 23.0 Litres / 6.1 Gal 60.0 min 65.0%

Fermentables
Name Type SRM Percentage Amount

Pale Ale Malt Grain 57.55 %
Caramunich I Grain 14.39 %
Pilsner Grain 1.7 14.39 %
Wheat Malt Grain 2.0 7.19 %
Crystal 60 Grain 60.0 3.60 %
Carapils (Dextrine) Grain 1.0 2.88 %

HopsName AA% Amount Use Time

Chinook 11.4% 20.00 g Boil 60 mins
Galaxy 13.4% 10.00 g Boil 10 mins
Amarillo 8.6% 10.00 g Aroma 10 mins
Amarillo 8.6% 10.00 g Aroma 5 mins
Galaxy 13.4% 10.00 g Aroma 5 mins
Amarillo 8.6% 10.00 g Aroma 0 mins
Galaxy 13.4% 10.00 g Aroma 0 mins

MiscName Amount Use Time

YeastName Attenuation
Safale US-05 75 %

Mash StepsStep Name Time Temperature Type
Saccharification Rest 60.0 min 66.0 C / 150.8 F Infusion

Notes

"next time dont spill all the hop additions on the ground"


Was a very interesting brew, first time using the new refractometer and it told me loads!! I'm in love with it.. Ive been trying to get fly sparging going as Im a lazy **** and if gravity can do the work for me Im more than happy to let it.. By the time I got to volume it was still running off at 1022-4 (ish) telling me that I was getting good extraction but my sparging is **** <_< ...

least thats the way I read it.. I need to make a better fly sparge arm thingy methinks.

I did hit my target gravity and volume though so am very happy with how Ive got the system working.

:icon_cheers:

 

[BlackRat]

Ok well in comparison the the above AG brews, this is going to look quite boring, but here we go none the less.

This was my first brew (yesterday), and this is my first report, so be kind.

Brew Type:
LCPA clone (a mixture of various recipes found on here).

Ingredients:
Black Rock Pilsner Blond
1Kg of mix from my local brew shop (sugar, malt, etc) - came with my kit
15g Cascade Pellets
10g Cluster Pellets
12g Chinook Pellets (into secondary after 5 days)

Method:
Followed the packet instructions and attempted to mix 1 litre of boiling water to the 1Kg brew mix (sugar, malt, etc), however that turned into a lumpy mess. So to resolve this issue i transfered it to a pot and boiled the mix until all lumps were gone. this was then added to the fermenter.
I then added the Pilsner Blond mix in the same fashion, adding it to 1 litre of water and heating until a well mixed consistency, then added this to the fermenter.
Next I added the hops (cascade & Cluster) to 500ml of water and let soak for 15min (as per packet instructions), before adding to the fermenter.
I filled the fermenter to the 23ltr mark with cold water.

I noticed that the temp was 29/30 deg so i waited about 20min before adding the yeast.

I checked the fermenter this morning and it is sitting at 19 deg and the airlock was bubbling nicely.


Questions:
Is 19deg ok for fermenting or should it be around the 22/23 deg level?
When i transfer this brew into the secondary (day 5 or 6), will the yeast continue to work or will that part of the process be completed?


Summary:
Even though i am only 1 brew down (well, one brew day down) i have found several things i would do differently next time, boiling all ingredients together before transferring to fermenter being one.
You can read as much as you want, but i think the brewing process is one of self discovery, you need to find out why things are done and how they are done on your own.

With a bit of luck in 2 months time this will turn out to be quite a nice drop!

Cheers,
BlackRat.

 

[mxd]

plan for today


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 60 ltr Boh Pilsner (plugs)
Brewer: Matt
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 72.05 l
Post Boil Volume: 64.48 l
Batch Size (fermenter): 60.00 l
Bottling Volume: 60.00 l
Estimated OG: 1.049 SG
Estimated Color: 6.4 EBC
Estimated IBU: 32.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
11.00 kg Pilsner (IMC) (3.9 EBC) Grain 2 93.2 %
0.80 kg Carafoam (3.9 EBC) Grain 3 6.8 %
50.00 g Saaz [3.50 %] - First Wort 60.0 min Hop 4 7.6 IBUs
105.00 g Saaz [3.50 %] - Boil 60.0 min Hop 5 14.6 IBUs
100.00 g Saaz [3.50 %] - Boil 30.0 min Hop 6 10.7 IBUs
1.50 Items Irish Moss (Boil 10.0 mins) Fining 7 -
60.00 g Saaz [3.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 9 -
30.00 g Saaz [3.50 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 11.80 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 30.77 l of water at 54.1 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


Notes:
------
no chill

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

 

[Pennywise]

Just put the mash down for a ******* IPA

3.2kg JW Ale (trying to get rid of this ****)
2kg Simpsons MO
1kg Vienna
400g Dark Crystal
Challenger through out, 36g @ 60, 30g @ 30 & 20g @10. 50 IBU all up
Pitching 2 packs of 6 month old Wyeast, 1469 and 1768

23L in to the FV

Will be giving Brewbrite another go and whirlpooling like a mofo.

First beer should be cracked at mash in yeah?