What Are You Brewing III

[jyo]

First beer should be cracked at mash in yeah?

Did you do a search? This has been covered lots before.

 

[Lemon]

Just finished the clean up on a very simple Aussie Pale Ale.

All Pale Ale malt

POR at 60 mins.



Either Windsor and US05.


Very popular out of the keg.


Lemon

 

[Pennywise]

Did you do a search? This has been covered lots before.

I did but I only found a few threads and thought I'd ask for more info :lol:

 

[jyo]

I did but I only found a few threads and thought I'd ask for more info :lol:

Well, mate, you need to trust your own judgement! :lol:

 

[Maheel]

just weighing my hops for the 1st addition for a DSGA :icon_drunk:

SUNDAY = BREWDAY :beerbang:

 

[brettprevans]

Fkn **** brew. Pump failed again so gravity everything from a same level rig...not fun

Robust porter
42L
11kg ale
0.25 buscuit
0.32 light crystal
0.30 roast
0.19 choc
0.12 black patent
Mash at 66C
35g fuggle @fwh whilst caramalising a few litres
55g sonnett @ 30 (sonnett is meant to be like EKG)
20g sonnett @15
Will use W1099 whitebread

Was going to make a simpke english ale using sonnet also but im not gravity brewing.

 

[sponge]

Just got this mashed in;

55% MO
20% Munich
20% Wheat
5% Caramalt

1.075

200g Stella flowers @ cube

US05


Sponge

 

[manticle]

Labour day brew plan

UK pale

Type: All grain
Size: 22 liters
Color: 13 HCU (~9 SRM)
Bitterness: 40 IBU
OG: 1.055
FG: 1.012
Alcohol: 5.5% v/v (4.3% w/w)

Grain: 5kg Simpsons golden promise
250g Briess victory
200g Simpsons heritage crystal

Mash: 70% efficiency, 55/64/68/72/78 (time: 5/15/45/10/10)
Boil: 90 minutes SG 1.040 30 liters

Hops: 30g Kent Goldings (4% AA, 60 min.)
30g Styrian Goldings (3.5% AA, 60 min.)
20g Kent Goldings (4% AA, 20 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
10g Kent Goldings (aroma)
10g Styrian Goldings (aroma)
Carageegan and yeast nutrient to boil

Notes: Caramelise 4 L down to 200 mL and return to main boil
2g CaCl2 each to mash and sparge
2g CaSO4 each to mash and sparge.

Wy1469

 

[winkle]

Later this week (once my body has recovered from the Bat Cave experience)

Burt Castle Mild
Winkle Mild N^o4
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 27.85 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 85.4 %
Fermentation: Ale, Two Stage

Ingredients
Amt Name Type # %/IBU
1.50 kg Mild Malt (7.9 EBC) Grain 1 52.3 %
0.60 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 2 20.9 %
0.30 kg Oats, Flaked (2.0 EBC) Grain 3 10.5 %
0.20 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4 7.0 %
0.07 kg Black (Patent) Malt (985.0 EBC) Grain 5 2.4 %
0.20 kg Brown Sugar, Dark (98.5 EBC) Sugar 6 7.0 %
18.00 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 7 10.7 IBUs
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 8 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -

Beer Profile

Est Original Gravity: 1.029 SG
Est Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 2.9 %
Bitterness: 10.7 IBUs Calories: 427.1 kcal/l
Est Color: 26.0 EBC
Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 2.87 kg
Sparge Water: 27.84 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Mash PH: 5.20

And just to prove that I'm not going soft, I'll follow it up with a Belgian Imperial Wheat Stout and a fruity Oud Bruin.

 

[manticle]

Labour day brew plan

UK pale

Type: All grain
Size: 22 liters
Color: 13 HCU (~9 SRM)
Bitterness: 40 IBU
OG: 1.055
FG: 1.012
Alcohol: 5.5% v/v (4.3% w/w)

Grain: 5kg Simpsons golden promise
250g Briess victory
200g Simpsons heritage crystal

Mash: 70% efficiency, 55/64/68/72/78 (time: 5/15/45/10/10)
Boil: 90 minutes SG 1.040 30 liters

Hops: 30g Kent Goldings (4% AA, 60 min.)
30g Styrian Goldings (3.5% AA, 60 min.)
20g Kent Goldings (4% AA, 20 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
10g Kent Goldings (aroma)
10g Styrian Goldings (aroma)
Carageegan and yeast nutrient to boil

Notes: Caramelise 4 L down to 200 mL and return to main boil
2g CaCl2 each to mash and sparge
2g CaSO4 each to mash and sparge.

Wy1469

Due to time spent elsewhere setting up a sound system, I mashed in about 4.30 pm so still boiling. Should be finished by now but when I went to Flame out, I realised I hadn't added the 20 min hop addition so chucked that in and put the timer on for 15 mins. Hope I don't evaporate too much extra off but brewing for me is as much about winging it when you **** up, as it is about getting everything right.

Remembered to set the alarm this time. Also stuffed up by adding my nutrient and carageegan to the 20 min addition instead of a separate container.

Que sera, sera, etcetera.

 

[Yob]

lol, flying by the seat of ones proverbial pants, is there any other way to brew

 

[winkle]

lol, flying by the seat of ones proverbial pants, is there any other way to brew

"What are those hops doing there?" during clean up.

 

[fcmcg]

Here is my first post in this thread...
Was gonna run it through the blichman hopback with some Cluster, through the plate chiller and into the fermetor but managed ( pharked if i know how ) to strip the thread on the hopback...so just went straiht from the plate chiller into the fermentor......
Cubed Half into a jerry with 50 grams of Cluster flowers....

Type: All Grain Date: 3/03/2012
Batch Size (fermenter): 42l Brewer: Ferg the brewer
Ingredients
Amt Name Type # %/IBU
10.00 kg Pale Malt (2 Row) US Briess pale (3.9 EBC) Grain 1 87.0 %
0.50 kg Crystal (Joe White) (141.8 EBC) Grain 3 4.3 %
1.00 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2 8.7 %
40.00 g Chinook [11.40 %] - Boil 60.0 min Hop 5 26.7 IBUs
40.00 g Simcoe [12.20 %] - Boil 15.0 min Hop 6 14.2 IBUs
40.00 g Simcoe [12.20 %] - Boil 5.0 min Hop 7 5.7 IBUs
200.00 g Chinook [9.00 %] - Mash 60.0 min ( flowers...)

And because i was **** and didn't get to my LHBS...
Pitched 2 pkts of nottingham at it.....ftw !
Look out...
Might be ***** or it might be good !
Cheers
Ferg

 

[manticle]

lol, flying by the seat of ones proverbial pants, is there any other way to brew

Smelt good (but when doesn't it?) I have been using carageegan for a while and finding my cone formation isn't as good as when using whirlfloc so I'm going back to the more expensive, but more effective tabs. I ran off about 8 L of extra wort full of break material - will let settle in fridge overnight, decant clear wort, reboil and probably get an extra 3-5 L to add to the brew.

I've done this for a while (all my starter wort comes from doing this) but with whirlfloc and my 4 ring burner, I got 500 -200 mL from each.

Need a part for my burner and my trub cone to become as pretty as it used to be.

And because i was **** and didn't get to my LHBS...

Wouldn't you just stick the baby in the pram and take it for a ten minute walk?

 

[fcmcg]

Wouldn't you just stick the baby in the pram and take it for a ten minute walk?

That would require organisation...besides...was brewing at Red Duck on Saturday , as part of john Kingston's Vicbrew prize....we made a cofee chocolate porter...

 

[A3k]

I installed a rainwater tank ages ago, so i'm finally gonna use it to make a Bo Pils.
my only concern is the lack of calcium for the yeast.

i've just done the first decoction. forgot how time consuming they can be. lucky im on holidays!

Recipe Specifications
--------------------------
Boil Size: 68.32 l
Post Boil Volume: 60.32 l
Batch Size (fermenter): 55.00 l
Bottling Volume: 55.00 l
Estimated OG: 1.049 SG
Estimated Color: 7.4 EBC
Estimated IBU: 39.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 79.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
0.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
11.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 95.7 %
0.50 kg Munich Malt (17.7 EBC) Grain 2 4.3 %
85.00 g Saaz [3.70 %] - Boil 30.0 min Hop 6 9.1 IBUs
85.00 g Saaz [3.70 %] - Boil 50.0 min Hop 5 16.7 IBUs
30.00 g Saaz [3.70 %] - Boil 70.0 min Hop 3 6.3 IBUs
15.00 g Riwaka [8.10 %] - Boil 70.0 min Hop 4 6.9 IBUs
1.0 pkg Pilsen Lager (Wyeast Labs #2007) [124.21 Yeast 7 -


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 11.50 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 34.50 l of water at 58.0 C 54.0 C 20 min
Saccharification Decoct 7.30 l of mash and boil it 62.0 C 45 min
Saccharification Decoct 8.84 l of mash and boil it 70.0 C 30 min
Mash Out Thin Decoct 7.84 l of mash and boil it 75.6 C 10 min

 

[Stormahead]

Kolsch mashing in right as I type...

Recipe Specifications
--------------------------
Boil Size: 25.86 l
Post Boil Volume: 22.85 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.047 SG
Estimated Color: 7.7 EBC
Estimated IBU: 25.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 76.8 %
Boil Time: 65 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.24 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 75.0 %
0.86 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 19.9 %
0.22 kg Carahell (Weyermann) (25.6 EBC) Grain 3 5.1 %
33.27 g Hallertauer [4.80 %] - Boil 60.0 min Hop 4 19.7 IBUs
16.63 g Hallertauer [4.80 %] - Boil 20.0 min Hop 5 6.0 IBUs
0.41 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
0.8 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 Yeast 7 -


Mash Schedule: BrauMeister 20l Default
Total Grain Weight: 4.32 kg
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 0.00 l of water at 66.0 C 66.0 C 65 min
Mash Step Add 0.00 l of water at 70.0 C 70.0 C 10 min

 

[Cocko]

Breaking in some of the new brewery tomorrow as sort of a test brew...

Doing my only second ever lager as a tester - for swmbo mainly, AKA - I spent all this money now am brewing beer for you!

So, got the basics of this recipe from the DB and converted up in size but it seems like a **** load of saaz late?

Can any larger brewers let me know if my software up sized the late addition wrong for some reason?



PLEASE HELP before I spend 5 odd weeks making a beer that may be wrong..

Yours truly, APA brewer.

:icon_cheers:

 

[Nick JD]

In a double batch, 90g of Saaz at 10 min is par for the course.

I usually put 25g at that time into 17L batches.

Looks like a great beer - southern cross is a nice bitterer and will go nicely with Saaz.

You'd want a massive 2001 starter and please don't ferment it at 18C ... I wouldn't go above 12C, or you are wasting this yeast'sbest atributes.

It would be much nicer (IMHO) with Wey Boh Pils (Hanka) grain.

 

[mxd]

Breaking in some of the new brewery tomorrow as sort of a test brew...

Doing my only second ever lager as a tester - for swmbo mainly, AKA - I spent all this money now am brewing beer for you!

So, got the basics of this recipe from the DB and converted up in size but it seems like a **** load of saaz late?

Can any larger brewers let me know if my software up sized the late addition wrong for some reason?

View attachment 53105

PLEASE HELP before I spend 5 odd weeks making a beer that may be wrong..

Yours truly, APA brewer.

:icon_cheers:

are you adding brewing salts ?

if not mabe an acid rest ?