What Are You Brewing III

[donburke]

trying rakau for the first time this saturday, grain has been weighed to be milled tomorrow night, starter of wy1882 commenced last night, harvesting the wy2252 from the 40 litres i'll be kegging tonight ...

Recipe: RAKAU LAGER/ALE

Recipe Specifications
--------------------------
Batch Size: 66.00 L
Boil Size: 78.57 L
Estimated OG: 1.048 SG
Estimated Color: 16.1 EBC
Estimated IBU: 28.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 59.93 %
3.85 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 28.84 %
0.75 kg Crystal (Heritage) (150.0 EBC) Grain 5.62 %
0.75 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5.62 %
180.00 gm Rakau [11.30 %] (10 min) Hops 28.1 IBU
2.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
7.00 gm Calcium Chloride (Mash 75.0 min) Misc
7.00 gm Gypsum (Calcium Sulfate) (Mash 75.0 min) Misc
1 Pkgs Thames Valley Ale II (Wyeast Labs #1882) Yeast-Ale
1 Pkgs Rasenmher Lager (Wyeast Labs #2252) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.35 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 38.00 L of water at 72.2 C 65.5 C
10 min Mash Out Add 28.00 L of water at 97.2 C 78.0 C


Notes:
------
chill to 18 degrees

ferment 40 litres with wy2252 @ 13.5 degrees (harvested 18/5)
ferment 20 litres with wy1882 @ 16.0 degrees (1 pack dated 5/3/12 into 2 litre starter)

 

[Nick JD]

That looks tasty Nick, is it a staple of yours?

Not really - my house brew is Boh Pils, but I usually have a clean fruity ale (perfer them in the 25-35 IBUs so can't really call them APAs) with NZ and American hops in the other keg if I'm not in a "belgian" phase.

My brewing is largely driven by my yeast stocks.

 

[black_labb]

brewed a black rye ipa a couple of days ago

42L batch
9kg JW trad ale
1kg rye
500g choc rye
600g caramunich II

og 1060
ibu 65ish

30g pacific gem (15.5%AA) @60
45g pacific gem (15.5%AA) in the cube
60g Sticklebract (12.5%AA) in the cube
Will dry hop with a fair wack of citra and maybe more sticklebract depending on the taste of gravity samples.
Second cube may be dry hopped with nelson sauvin for something different

will ferment on us05 and expect the gravity to get to

 

[hsb]

Just weighing out for an AIPA. Might dry hop as well but for now, this is it.
Columbus, Simcoe, Cascade is my chosen combo.

OT - It'd be great if Beersmith2 had a Save Report as Forum Post option, so it's formatted properly.

Boil Size: 41.30 l
Post Boil Volume: 29.94 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 22.16 l
Estimated OG: 1.062 SG
Estimated Color: 26.8 EBC
Estimated IBU: 67.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.50 kg Pale Malt, Halcyon (Thomas Fawcett) (5.9 Grain 1 80.1 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 2 7.3 %
0.40 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 3 5.8 %
0.39 kg Wheat, Flaked (3.2 EBC) Grain 4 5.6 %
0.08 kg Black Malt (Simpsons) (1083.5 EBC) Grain 5 1.2 %

30.00 g Columbus (Tomahawk) [14.70 %] - Boil 60. Hop 6 41.2 IBUs

20.00 g Simcoe [13.00 %] - Boil 20.0 min Hop 7 14.7 IBUs

20.00 g Cascade [5.50 %] - Boil 15.0 min Hop 8 4.6 IBUs

10.00 g Columbus (Tomahawk) [14.70 %] - Boil 10. Hop 9 5.0 IBUs

20.00 g Cascade [5.50 %] - Boil 5.0 min Hop 10 1.9 IBUs

20.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
10.00 g Columbus (Tomahawk) [14.70 %] - Boil 0.0 Hop 12 0.0 IBUs

 

[Gar]

First sneaky brew at work h34r:

Maybe the smell of Cider will drag a few customers in.....

14L Aldi Jews
100g Lactose
1 Cinnamon Stick boiled with 50g of Raw Sugar

Pack of Champagne yeast

OG - 1045

 

[bullsneck]

Earliest mash in ever!

I'm hoping that I can have the yeast pitched and it all cleaned up by 1:00pm, then it's off to The Local Taphouse to share a Porter with Kjetil from Nogne O.


BOAB 1912 Whitbread Porter
Robust Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.132
Total Hops (g): 60.00
Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 50.4 (EBC): 99.3
Bitterness (IBU): 46.8 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 80

Grain Bill
----------------
3.015 kg Simpsons Marris Otter (58.75%)
0.656 kg Simpsons Brown Malt (12.78%)
0.513 kg Simpsons Golden Promise (10%)
0.403 kg Rauchmalt (7.85%)
0.344 kg Simpsons Black Malt (6.7%)
0.062 kg Joe White Roasted Barley (1.21%)
0.061 kg Thomas Fawcett Pale Chocolate (1.19%)
0.061 kg Weyermann Carafa Special II (1.19%)
0.017 kg Flaked Oats (0.33%)

Hop Bill
----------------
32.0 g East Kent Golding Pellet (6.5% Alpha) @ 75 Minutes (Boil) (1.4 g/L)
14.0 g East Kent Golding Pellet (6.5% Alpha) @ 45 Minutes (Boil) (0.6 g/L)
14.0 g East Kent Golding Pellet (6.5% Alpha) @ 30 Minutes (Boil) (0.6 g/L)

Misc Bill
----------------
3.1 g Calcium Chloride @ 90 Minutes (Mash)
5.2 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
15.7 g PH 5.2 @ 90 Minutes (Mash)
5.2 g Yeast Nutrient @ 15 Minutes (Boil)
4.2 g BrewBrite @ 10 Minutes (Boil)

Multi step Infusion - 55C for 10, 67C for 75, 72C for 10 and 78C for 10minutes.

Fermented at 18C with Wyeast 1275 - Thames Valley Ale (repitched slurry)

Notes
----------------
Add 525g of Golden Syrup & Molasses at 15mins

Recipe Generated with BrewMate

 

[probablynathan]

My first brew with Rye:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Lustig Roggen
Brewer: Nathan
Asst Brewer:
Style: Roggenbier (German Rye Beer)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.01 l
Post Boil Volume: 24.74 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 17.16 l
Estimated OG: 1.051 SG
Estimated Color: 29.1 EBC
Estimated IBU: 15.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.500 kg Rye Malt (Weyermann) (5.9 EBC) Grain 1 48.5 %
2.000 kg Pilsner, Malt Craft Export (Joe White) ( Grain 2 38.8 %
0.300 kg Munich II (Weyermann) (16.7 EBC) Grain 3 5.8 %
0.200 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4 3.9 %
0.150 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 5 2.9 %
40.00 g Hallertauer Hersbrucker [2.70 %] - Boil Hop 6 12.3 IBUs
20.00 g Hallertauer Hersbrucker [2.70 %] - Boil Hop 7 3.1 IBUs
1.0 pkg Safbrew Wheat (DCL/Fermentis #WB-06) [50 Yeast 8 -

 

[Liam_snorkel]

fukken tooheys old mate

Original Gravity (OG): 1.045
Final Gravity (FG): 1.011
Alcohol (ABV): 4.42 %
Colour (SRM): 19.3 (EBC): 38.0
Bitterness (IBU): 21.1

84.21% Pale Ale Malt
9.47% Crystal
6.32% Chocolate, Pale

0.7 g/L Pride of Ringwood (9.8% Alpha) @ 60 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 20C with Safale US-05


base malt is TF perle because that's all I have.
will mash at the lower side of 66 if anything.

 

[manticle]

Tomorrow hopefully


Type: All grain
Size: 22 liters
Color: 8 HCU (~6 SRM)
Bitterness: 39 IBU
OG: 1.081
FG: 1.010
Alcohol: 9.2% v/v (7.2% w/w)
Grain: 6.5kg German Pilsner
200g American victory
Mash: 70% efficiency,
TEMP: 55/63/68/72/78
TIME: 5/20/40/10/10
Boil: 90minutes, SG 1.056, 32 liters
200g Belgian candi sugar, to boil, 600 in 200 lots after ferment
Hops: 35g Styrian Goldings (3.5% AA, 60 min.)
35g Tettnanger (3.5% AA, 60 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
20g Tettnanger (3.5% AA, 20 min.)
10g Styrian Goldings (3.5% AA, 10 min.)
10g Tettnanger (3.5% AA, 10 min.)
10g Styrian Goldings (aroma)
10g Tettnanger (aroma)

WY Ardennes

Decoct at least twice.

Adjust mash with usual salts and phosphoric if need be.
Boil salts.

 

[jyo]

Cranked this out last night for a crowd pleaser. Getting ready to rehydrate my yeast now

A Larger Aussie
Australian Premium Lager

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 9.000
Total Hops (g): 65.00
Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 3.0 (EBC): 5.9
Bitterness (IBU): 21.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 70

Grain Bill
----------------
8.000 kg Galaxy Malt (88.89%)
1.000 kg Cooked Rice (11.11%)

Hop Bill
----------------
30.0 g Pride of Ringwood Leaf (9.5% Alpha) @ 70 Minutes (First Wort) (0.7 g/L)
35.0 g Saaz Pellet (3% Alpha) @ 5 Minutes (Boil) (0.8 g/L)

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

Single step Infusion at 64C for 70 Minutes.
Fermented at 12C with Saflager W-34/70


Recipe Generated with BrewMate

 

[razz]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Vienna
Brewer: JD
Asst Brewer:
Style: Vienna Lager
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: 1.052 SG
Estimated Color: 22.8 EBC
Estimated IBU: 24.1 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 89.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
12.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
4.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 4 49.4 %
3.00 kg Munich I (Weyermann) (14.0 EBC) Grain 5 37.0 %
1.00 kg Melanoidin Malt (59.1 EBC) Grain 6 12.3 %
0.10 kg Carafa II (Weyermann) (817.5 EBC) Grain 7 1.2 %
30.00 g Horrizon [8.00 %] - First Wort 90.0 min Hop 8 17.6 IBUs
60.00 g Cz Saaz [3.50 %] - Boil 15.0 min Hop 9 6.5 IBUs
7.00 g Brewbrite (Boil 10.0 mins) Fining 10 -
40.00 g Cz Saaz [3.50 %] - Aroma Steep 90.0 min Hop 11 0.0 IBUs
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 12 -


Mash Schedule: Hochkurz Decoction-less 4 rest (dry)
Total Grain Weight: 8.10 kg
----------------------------
Name Description Step Temperat Step Time
Protein Add 28.35 l of water at 58.5 C 55.0 C 15 min
Beta Heat to 63.0 C over 10 min 63.0 C 45 min
Alpha Heat to 72.0 C over 10 min 72.0 C 15 min
Mash out Heat to 76.0 C over 10 min 76.0 C 10 min

Sparge: Fly sparge with 36.96 l water at 77.0 C
Notes:

 

[Nick JD]

Clone of this:

Kona Brewing Big Wave Golden Ale
American Golden Ale

Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 3.935
Total Hops (g): 15.00
Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 7.1 (EBC): 14.0
Bitterness (IBU): 18.8 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.600 kg Pilsner (91.49%)
0.250 kg Melanoidin (6.35%)
0.085 kg Caramunich III (2.16%)

Hop Bill
----------------
7.0 g Galena Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
4.0 g Willamette Pellet (7.1% Alpha) @ 30 Minutes (Boil) (0.2 g/L)
4.0 g Hallertau Aroma Pellet (3.4% Alpha) @ 15 Minutes (Boil) (0.2 g/L)

Single step Infusion at 63C for 60 Minutes.
Fermented at 20C with Safale US-05

Recipe Generated with BrewMate

 

[Phoney]

Foreign extra stout for the cold winter nights ahead

Recipe Specifications
--------------------------
Boil Size: 29.81 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.067 SG
Estimated FG: 1.014 SG
Estimated Color: 66.6 SRM
Estimated IBU: 52.2 IBUs
Estimated ABV: 7.0 %
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
2.25 kg Golden Promise (Simpsons) (2.0 SRM)
1.00 kg Brown Malt (Simpsons) (150.0 SRM)
1.00 kg Pilsner (Weyermann) (1.7 SRM)
0.70 kg Barley, Flaked (1.7 SRM)
0.50 kg Chocolate Malt (Thomas Fawcett)
0.50 kg Oats, Flaked (1.0 SRM)
0.50 kg Roasted Barley (Thomas Fawcett)
0.30 kg Brown Sugar, Dark (50.0 SRM)
35.00 g Magnum [14.00 %] - Boil 60.0 min
10.00 g Fuggles [4.50 %] - Boil 15.0 min
1.0 pkg Scottish Ale (Wyeast Labs #1728)-

 

[Maheel]

a DR S golden ale

just mashed in and am now cleaning the shed

 

[hsb]

Some shots from my Friday brewday last week. The clearest wort I've had to date.
Did a full-on step mash with the BCS-460/HERMS - 50(10), 58(10), 63(10), 67(40), 72(10), 78(10)
Recipe a few pages back - 25L AIPA with Simcoe, Cascade and Columbus.
Bliss doing a brew on a weekday, free from all responsiblity and time pressure..

Set-up:

Grain before milling:

Rate my crush (1mm):

Clear Recirculation:

1st Runnings:

Grainbed looking good after 1st runnings:

Medication time (wort sample for refractometer):

Tucked up with active 1469 starter, blowoff tube at the ready:

 

[Gar]

Nice clean setup & cool piccy's

Makes me wanna brew something.

 

[Thefatdoghead]

Ahh another brewday finished. Brewed 50L of smurtos Landlord yesterday and a double batch of smoked choc porter today. Also did a mead today while the Braumeister did it's thing. Now just to clean up a few things, might enjoy a brown ale while I do.

 

[Nick JD]

What's rapidly becoming my House Pils.

Budvar Clone
Bohemian Pilsener

Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 3.933
Total Hops (g): 60.00
Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): 34.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.520 kg Bohemian Pilsner (89.5%)
0.302 kg Melanoidin (7.68%)
0.111 kg Carabohemian (2.82%)

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


Single step Infusion at 64C for 90 Minutes.
Fermented at 11C with Wyeast 2000 - Budvar Lager


Recipe Generated with BrewMate

 

[DJR]

All summit APA with Yakima Valley hops... have some new Brewbrite to use up and a 750mL starter of 1056 ready to go

Recipe: May12 Summit 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: 1.050 SG
Estimated Color: 12.4 EBC
Estimated IBU: 34.8 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 -
2.30 kg Pilsner, Malt Craft Export (Joe White) ( Grain 2 54.8 %
1.50 kg Munich Malt (Hoepfner) (17.7 EBC) Grain 3 35.7 %
0.20 kg Caramalt (Joe White) (49.3 EBC) Grain 4 4.8 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 5 4.8 %
10.00 g Summit [14.60 %] - Boil 60.0 min Hop 6 17.4 IBUs
20.00 g Summit [14.60 %] - Boil 15.0 min Hop 7 17.3 IBUs
2.74 g Brewbrite (Boil 10.0 mins) Fining 8 -
40.00 g Summit [14.60 %] - Aroma Steep 10.0 min Hop 9 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 10 -

 

[manticle]

Showing a young bloke AG brewing tomorrow.

Probably 5.5kg maris otter, 250 biscuit, 250 heritage crystal, bittered and flavoured with styrians and challenger to about 40 IBU and fermented with WY 1335.