What Are You Brewing III

[mxd]

plan for Sunday

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BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 60 ltr My Amber
Brewer: Matt
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 71.29 l
Post Boil Volume: 63.44 l
Batch Size (fermenter): 60.00 l
Bottling Volume: 60.00 l
Estimated OG: 1.053 SG
Estimated Color: 28.8 EBC
Estimated IBU: 28.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
8.50 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 65.4 %
1.50 kg Brown Malt (128.1 EBC) Grain 3 11.5 %
1.00 kg Crystal (Joe White) (141.8 EBC) Grain 4 7.7 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 5 7.7 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 6 7.7 %
30.00 g Citra [12.00 %] - First Wort 60.0 min Hop 7 17.1 IBUs
20.00 g Galaxy [14.00 %] - Boil 30.0 min Hop 8 9.3 IBUs
1.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
20.00 g Amarillo Gold [8.20 %] - Boil 5.0 min Hop 10 1.4 IBUs
20.00 g Cascade [5.40 %] - Boil 5.0 min Hop 11 0.9 IBUs
20.00 g Amarillo Gold [8.20 %] - Boil 0.0 min Hop 12 0.0 IBUs
20.00 g Cascade [5.40 %] - Boil 0.0 min Hop 13 0.0 IBUs
3.0 pkg American Ale II (Wyeast Labs #1272) [125 Yeast 14 -
30.00 g Amarillo Gold [8.40 %] - Dry Hop 3.0 Day Hop 15 0.0 IBUs
30.00 g Cascade [5.20 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13.00 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 33.93 l of water at 72.4 C 65.0 C 75 min

----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 31.30 l of water at 54.1 C 50.0 C 30 min
Saccharification Heat to 64.4 C over 15 min 64.4 C 75 min


Sparge: Batch sparge with 3 steps (Drain mash tun, , 27.73l, 27.73l) of 75.6 C water
Notes:

 

[Cocko]

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.

Thanks mate, I already have the grain so will run with it.... but thanks for the tips! Will ferment at 10*

are you adding brewing salts ?

if not mabe an acid rest ?

No brewing salts.

I don't do acid any more, the come down kills me

Seriously though, thanks for the tip, I will look into it.

Cheers

 

[sponge]

20min left of the boil...


Amber Sauvin Saison

22L
2kg pils
1.4kg ale
1.4kg munich
250g aromatic
150g caramalt

1.050

30IBU NS @ Cube (10min)

3711



Sponge

 

[winkle]

Now I've got a Mild about finished fermenting and an Oud Bruin doing its thing, I am going to attempt to brew a Belgian Imperial Wheat Stout that will be the back up swap beer in case something goes drastically wrong with the Biere de Noel (as if). Hopefully I still have my wits about me after a 4 am start :blink: I'll see if I can remember the rice gulls this time Campbell.
(The recipe is on this thread someplace).

 

[Rowy]

Now I've got a Mild about finished fermenting and an Oud Bruin doing its thing, I am going to attempt to brew a Belgian Imperial Wheat Stout that will be the back up swap beer in case something goes drastically wrong with the Biere de Noel (as if). Hopefully I still have my wits about me after a 4 am start :blink: I'll see if I can remember the rice gulls this time Campbell.
(The recipe is on this thread someplace).

Hey Winkle any chance of you posting your mild recipe? I've got one about ready but tried a little taster and I'm not happy with it.

 

[Bribie G]

common typo

 

[donburke]

View attachment 53192View attachment 53195

common typo

i've never used them, apparently thats why they use 40% barley in a weizen, to aid in lautering

 

[lukiep8]

Brewing my first two beers this weekend. A cherry breakfast stout and a blueberry Imperial Oatmeal Stout.

Throw those on the fermenters and then next week I'll start doing my small batch lambic, to put away for a few years.

 

[raven19]

Brewed a double batch of RK's Explorer Pale Ale tonight.

80% Ale
20% Vienna
1047og
1012fg
Tomohawk/Cluster to bitter
Heap of flame out Victoria home grown hops
Victoria cube hops too
ibu around 40
1187 yeast planned

 

[winkle]

Hey Winkle any chance of you posting your mild recipe? I've got one about ready but tried a little taster and I'm not happy with it.

Rowy, go back a page
It is a recipe inspired by an 1932 oatmeal mild recipe with was on the "Shut up about Barkley Perkins" site unless I've got it wrong.

 

[sponge]

Brewing my first two beers this weekend. A cherry breakfast stout and a blueberry Imperial Oatmeal Stout.

Throw those on the fermenters and then next week I'll start doing my small batch lambic, to put away for a few years.

Those are some bold and impressive brews for your first three...

Well in sir.


HUZZAH!



Sponge

 

[winkle]

Hey Winkle any chance of you posting your mild recipe? I've got one about ready but tried a little taster and I'm not happy with it.

Here's a link to the original one (1943 sorry - bloody long day) and a bunch of others
oat mild

 

[DKS]

Here's a link to the original one (1943 sorry - bloody long day) and a bunch of others
oat mild

Gee! That looks interesting winkle
Ill have a look at that recipe in kg/metric and put it into beersmith and see how it balances out. might give it a go.
1/2 smashed on black IPA ATM. A mild looks good ATM
Daz

 

[Rowy]

Here's a link to the original one (1943 sorry - bloody long day) and a bunch of others
oat mild

Thanks mate. Will shout you one on the 31st!

 

[lukiep8]

Those are some bold and impressive brews for your first three...

Well in sir.


HUZZAH!



Sponge

I'm brewing more to experiment, and to brew, then to supplement any kind of beer intake. I have some pretty crazy stuff lined up.

It will likely all taste awful, but that is life. IT WILL BE FUN!

 

[Kranky]

Brewing my first two beers this weekend. A cherry breakfast stout and a blueberry Imperial Oatmeal Stout.

Throw those on the fermenters and then next week I'll start doing my small batch lambic, to put away for a few years.

What are you going to keep your lambic in?

 

[sponge]

The main thing is that YOU made that awful tasting liquid.

Plus, itll most probably turn out delicious, just because YOU were the one that made it. (and because it will most likely turn out quite drinkable)

As you say, its all a learning curve and adds to the enjoyment of this fine hobby :chug:


Sponge

 

[Yob]

what am I brewing?? Not what I thought :lol:

Had to grab a fresh packet of amarillo out of the freezer and only realised too late that Id grabbed Hallertau Aroma packet instead...

Fk it... too late now will just see how it comes out...

was an APA bittered with POR and was sposed to be Amarillo Citra Wai Iti but is now Amarillo Citra Wai Iti Hallertau

there is always something to cock up h34r:

Yob

 

[vykuza]

Smashing out another "Face Slapper" before the weekend.

23L, 70% efficiency

5KG BB pale malt
800g Golden Naked oats
800g Caramalt
800g Munich II

50g Cascade AA7% at 60
90g Cascade AA7% cube hopped
45g Cascade AA7% dry hopped

 

[iralosavic]

Smashing out another "Face Slapper" before the weekend.

23L, 70% efficiency

5KG BB pale malt
800g Golden Naked oats
800g Caramalt
800g Munich II

50g Cascade AA7% at 60
90g Cascade AA7% cube hopped
45g Cascade AA7% dry hopped

What style do you categorise this as? Looks tastey!