What Are You Brewing III

[winkle]

Events conspired against the Fanny Green bitter last week so its going down tomorrow

 

[jbumpstead]

Had a crack at Snow's Stone and Wood Pacific Ale clone the other week and while only just carbonated is drinking very well!

Edit: How do you rotate photos?

 

[RdeVjun]

Just cubed this one today.

95% Wey prem Pils
5% Wey Munich

135g NZ Hallertau Aroma Flowers (Cube hop).

Will chuck some rinsed slurry of Wyeast 2487 at it. Hopefully its crystal after lagering for spring.

Wow, I think I nearly wet myself. You think you can wait until spring for that? :icon_drool2:
Hella Bock is one mighty delicious strain, throw some of those NZ flowers and some pils malt at it like you've done, and you should be good for liftoff! B)

 

[Sunshine_Brewer]

Wow, I think I nearly wet myself. You think you can wait until spring for that? :icon_drool2:
Hella Bock is one mighty delicious strain, throw some of those NZ flowers and some pils malt at it like you've done, and you should be good for liftoff! B)

Tasted some wort as I was putting this into the fermenter today and I was gobsmacked, perfect flavour with massive aroma and a reasonable bitterness. The wort tasted as though it hit 25-30IBU which is what I was after.


I kept the cube warm by wrapping it and I agitated it every 15min or so for a few hours after filling to try and get as much out of the flowers as possible.

Let's hope it is an early start to spring

 

[manticle]

Brewing tomorrow for the Melbourne Brewers annual dinner if it turns out OK:

Type: All grain
Size: 22 liters
Color: 13 HCU (~9 SRM)
Bitterness: 32 IBU
OG: 1.087
FG: 1.012
Alcohol: 9.6% v/v (7.6% w/w)
Grain: 6kg Wey Bohemian Pilsner
2kg Wey Munich
300g Briess victory
500g Wheat malt
Mash: 70% efficiency
TEMP: 55/62/68/72/78
TIME: 5/10/50/10/10
Boil: 90 minutes, SG 1.056, 34 liters
Hops: 30g Saaz (5.2% AA, 60 min.)
30g Styrian Goldings (3.5% AA, 60 min.)
10g Saaz (5.2% AA, 10 min.)
10g Styrian Goldings (3.5% AA, 10 min.)

Ardennes or Schelde yeast

Phosphoric acid, CaCl2 and CaSO4 to mash and boil

Dry hop 1g/L styrians

I love this thread, mainly because my computer with my recipes on is stuffed and the above is a variation on my grand cru thingamajig i've made a couple of times. Come here, find the recipe, too easy mate.

 

[kelbygreen]

put this down today


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Meteor Pils
Brewer: Kelby
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 52.95 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 42.00 l
Estimated OG: 1.058 SG
Estimated Color: 7.7 EBC
Estimated IBU: 36.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.26 kg Pilsner (IMC) (3.9 EBC) Grain 1 84.7 %
1.67 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 2 15.3 %
185.00 g Saaz [3.50 %] - Boil 60.0 min Hop 3 36.5 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10.93 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 19.90 l of water at 56.7 C 50.0 C 30 min
Mash Step Error: Infusion temperature above boili 66.0 C 60 min
Mash Out Error: Infusion temperature above boili 78.0 C 10 min

Sparge: Fly sparge with 18.61 l water at 75.6 C

 

[probablynathan]

Just put this one down today.

Recipe: Deacon Brodie's Ale
Brewer: Nathan
Style: Scottish Heavy 70/-
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 20.00 l
Boil Size: 21.63 l
Bottling Volume: 19.05 l
Estimated OG: 1.038 SG
Estimated Color: 26.9 EBC
Estimated IBU: 19.8 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.000 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 87.0 %
0.250 kg Munich, Light (Joe White) (17.7 EBC) Grain 2 7.2 %
0.100 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 4 2.9 %
0.100 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 3 2.9 %
25.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 5 16.2 IBUs
15.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 6 3.5 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 Yeast 7 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 3.450 kg

 

[Kranky]

Farmhouse Strawberry Gum Ale


Size: 20l
Color: 3 SRM
Bitterness: 5 IBU
OG: 1.060
FG: 1.014
Alcohol: 6%
Grain:
3.5kg Pilsner
2.5kg Wheat Malt
Mash: 70% efficiency
TEMP: 45/50/65/70/76
TIME: 15/15/45/30/10
Boil: 90 minutes, SG 1.046, 30l (at a guess)
Hops: 25g Saaz (3.4% AA, 90 min.)
Strawberry Gum 30g @ 10m
Strawberry Gum 30g @ 5m
Strawberry Gum 30g @ flameout
Yeast: WLP 670 - American Farmhouse Ale

I brewed this yesterday in my new urn in two grain bags. It was a hell of a lot less work than my 3v system that I usually brew 40-60l with.

My initial thoughts are that I used way too much strawberry gum. The smell of it is very intense and overpowering. I am hoping the yeast will strip a lot of the strawberry gum fragrance and taste out of the beer. If not I will blend some of the beer with a lambic style beer and see what happens as it ages.

I think it would be interesting to use strawberry gum in a stout to get a strawberry chocolate type flavour. At a guess .75g/l @ 5 minutes would probably be more than enough to get the strawberry flavour, I'll give it a go sometime soon.

 

[NickB]

Brewing this today with Maheel and possibly King Brown Brewing....


Recipe: Old Rifle Range Dark Mild X
Style: 11A-English Brown Ale-Mild

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.029 SG
Expected OG: 1.036 SG
Expected FG: 1.011 SG
Expected ABV: 3.3 %
Expected IBU (using Tinseth): 19.3
Expected Color: 34.8 EBC
Apparent Attenuation: 68.9 %
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Golden Promise 3.500 kg (53.8 %) In Mash/Steeped
German Munich Malt 1.000 kg (15.4 %) In Mash/Steeped
UK Dark Crystal 0.400 kg (6.2 %) In Mash/Steeped
Simpsons Golden Naked Oats 0.400 kg (6.2 %) In Mash/Steeped
US Victory Malt 0.250 kg (3.8 %) In Mash/Steeped
German CaraRed 0.250 kg (3.8 %) In Mash/Steeped
German CaraAroma 0.250 kg (3.8 %) In Mash/Steeped
UK Light Crystal 0.250 kg (3.8 %) In Mash/Steeped
UK Chocolate Malt 0.200 kg (3.1 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 40 g Loose Pellet Hops used First Wort Hopped
Slovenian Styrian Goldings (2.3 % alpha) 30 g Loose Pellet Hops used First Wort Hopped
Slovenian Styrian Goldings (2.3 % alpha) 20 g Loose Pellet Hops used 15 Min From End

Other Ingredients
Calcium Chloride 10 g used In Mash
Gypsum 5 g used In Mash
Epsom Salts (Magnesium Sulfate) 2 g used In Mash
Koppafloc 2 g used In Boil

Yeast: Wyeast 1469-West Yorkshire Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (70C)
Step: Rest at 70 degC for 60 mins

 

[Mayor of Mildura]

Farmhouse Strawberry Gum Ale


Size: 20l
Color: 3 SRM
Bitterness: 5 IBU
OG: 1.060
FG: 1.014
Alcohol: 6%
Grain:
3.5kg Pilsner
2.5kg Wheat Malt
Mash: 70% efficiency
TEMP: 45/50/65/70/76
TIME: 15/15/45/30/10
Boil: 90 minutes, SG 1.046, 30l (at a guess)
Hops: 25g Saaz (3.4% AA, 90 min.)
Strawberry Gum 30g @ 10m
Strawberry Gum 30g @ 5m
Strawberry Gum 30g @ flameout
Yeast: WLP 670 - American Farmhouse Ale

I brewed this yesterday in my new urn in two grain bags. It was a hell of a lot less work than my 3v system that I usually brew 40-60l with.

My initial thoughts are that I used way too much strawberry gum. The smell of it is very intense and overpowering. I am hoping the yeast will strip a lot of the strawberry gum fragrance and taste out of the beer. If not I will blend some of the beer with a lambic style beer and see what happens as it ages.

I think it would be interesting to use strawberry gum in a stout to get a strawberry chocolate type flavour. At a guess .75g/l @ 5 minutes would probably be more than enough to get the strawberry flavour, I'll give it a go sometime soon.

Strawberry Gum? as in chewing gum?

 

[Kranky]

Strawberry Gum? as in chewing gum?

Bushtucker:

http://tasteaustralia.biz/bushfood/strawberry-gum-olida/

 

[Mayor of Mildura]

Bushtucker:

http://tasteaustralia.biz/bushfood/strawberry-gum-olida/

wow that sounds awesome!

 

[Kranky]

wow that sounds awesome!

It'll be interesting to see how it turns out. I just checked it and it's bubbling along nicely. The room it's fermenting in is a bit bigger than a double garage and the strawberry smell is pretty strong.

 

[DarkFaerytale]

Scottish Export 80/-

2.4kg JWM pale ale malt

.05kg JWM roast barley

.05kg JWM chocolate malt

1kg liquid malt extract

22g east Kent Goldings hops @ 60m

10g fuggles hops @ 30m

estimated OG : 1.045 IBU: 20

Fermented with 1728 Scottish ale yeast.

 

[Gar]

Belgian Dark Strong today, if the god-damned urn will get up to temp, bloody thermostat!

Batch Size - 28 L
OG 1.090
IBU 31
Mashing at 68 for 90mins

6.10 kg Dingemans Pilsner
2.44 kg Munich Malt
1.22 kg Flaked Wheat
0.60 kg Special B
0.36 kg Caramunich

12 g Coriander Seed

1 Bottle of Amber Candi (late in boil)
1 Bottle of Dark Candi (in fermenter gradually)

70g Styrian Golding 60 mins
20g Styrian Golding 20 mins

 

[jyo]

It'll be interesting to see how it turns out. I just checked it and it's bubbling along nicely. The room it's fermenting in is a bit bigger than a double garage and the strawberry smell is pretty strong.

Make sure you update how this turns out, mate. Very interested.

 

[Nick JD]

Mmmmmmmm. The Style Nazi comes up yellow all over, but screw the rules, it's better this way.

Bohemian Pilsener

Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 3.950
Total Hops (g): 70.00
Original Gravity (OG): 1.057 (P): 14.0
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.60 %
Colour (SRM): 8.5 (EBC): 16.7
Bitterness (IBU): 34.6 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Bohemian Pilsner (88.61%)
0.300 kg Melanoidin (7.59%)
0.150 kg Carabohemian (3.8%)

Hop Bill
----------------
60.0 g Saaz Pellet (3.4% Alpha) @ 60 Minutes (Boil) (3.5 g/L)
10.0 g Saaz Pellet (3.4% Alpha) @ 15 Minutes (Boil) (0.6 g/L)

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

Single step Infusion at 66C for 60 Minutes.
Fermented at 12C with Wyeast 2001 - Urquell Lager


Recipe Generated with BrewMate (and fixed by Nick because no Bohemian grains in its db)

 

[bradsbrew]

Recipe Generated with BrewMate (and fixed by Nick because no Bohemian grains in its db)

You can add ingredients and specs into brewmate.

Cheers

 

[Nick JD]

You can add ingredients and specs into brewmate.

Cheers

Cheers, I see in the "EDIT" menu.

 

[DKS]

First crack at step mash with new little brown pumps in my system. Worked quite well. Just able to raise temp enough on HLT to cope. First rest went over time by a few minutes, apart from that, temps were good, all my numbers came out to within a point. Cant wait to taste the Pacific gem, first time for that too.

Recipe stolen from AHB. Thanks. Cant remember who.

Monteiths Pale
Special/Best/Premium Bitter
Type: All Grain
Date: 21/04/2012
Batch Size: 46.00 L
Brewer: Daz
Boil Size: 51.58 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment 46 ltr
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.20 kg Pale Malt, Halcyon (Thomas Fawcett) (5.9 EBC) Grain 51.41 %
2.60 kg Pale Malt, Golden Promise (Thomas Fawcett) (5.9 EBC) Grain 31.82 %
0.85 kg Wheat Malt, Ger (3.9 EBC) Grain 10.40 %
0.43 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 5.26 %
0.09 kg Pale Choc (500.0 EBC) Grain 1.10 %
25.00 gm Pacific Gem [15.00 %] (40 min) Hops 17.5 IBU
20.00 gm Pacific Gem [15.00 %] (10 min) Hops 5.8 IBU
45.00 gm Pacific Gem [15.00 %] (0 min) Hops -
2.43 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.43 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs West Yorkshire Ale (wyeast Labs #1469pc) Yeast-Ale



Beer Profile

Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.13 % Actual Alcohol by Vol: 0.65 %
Bitterness: 23.2 IBU Calories: 90 cal/l
Est Color: 20.3 EBC Color: Color


Mash Profile

Mash Name: Full body 46lt Stepped Total Grain Weight: 8.17 kg
Sparge Water: 20.14 L Grain Temperature: 18.2 C
Sparge Temperature: 75.6 C TunTemperature: -17.8 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Full body 46lt Stepped Step Time Name Description Step Temp
20 min Step 1 Add 16.34 L of water at 61.2 C 52.0 C
15 min Step 2 Add 2.86 L of water at 84.2 C 56.0 C
45 min Step 3 Add 8.17 L of water at 98.4 C 67.0 C
10 min Step Add 12.26 L of water at 99.3 C 76.0 C

Notes

Allow a few points for NC
1/2 batch use 1469 . Next half may change yeast. Dry hop or raise bitterness.

2nd batch for the day
Galena 46lt
Classic American Pilsner


Type: All Grain
Date: 21/01/2012
Batch Size: 46.00 L
Brewer: Daz
Boil Size: 54.26 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment 46 ltr
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.52 kg Pilsen (Dingemans) (3.2 EBC) Grain 88.14 %
0.64 kg Munich I (Weyermann) (14.0 EBC) Grain 7.52 %
0.37 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4.34 %
48.00 gm Galena [13.00 %] (90 min) Hops 35.7 IBU
1.96 tbsp Brewbrite (Boil 5.0 min) Misc
2.39 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.39 tsp Yeast Nutrient (Primary 3.0 days) Misc
11.74 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.046 SG
Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.012 SG Measured Final Gravity:
Estimated Alcohol by Vol: 4.41 % Actual Alcohol by Vol:
Bitterness: 35.7 IBU Calories: 90 cal/l
Est Color: 10.6 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 8.53 kg
Sparge Water: 40.55 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 22.25 L of water at 74.4 C 67.8 C

The question out of this one was, Am I defeting the use of 5.2 stablizer if Im also using Calciun Sulphate. I wasnt sure so I through both of them in.Ill follow that up.

So thats 2x double batches in about 7hours. Im lovin these pumps.
Daz