What Are You Brewing III

[JoeF]

Just brewed this: Inspired by Heretics Evil Twin

Tastes awesome so far and hit my numbers spot on!



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: The Nasty Ranga
Brewer: Joe
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 36.15 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.30 l
Estimated OG: 1.061 SG
Estimated Color: 29.1 EBC
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 85.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.85 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 78.0 %
0.20 kg Victory Malt (49.2 EBC) Grain 5 3.2 %
0.50 kg Munich Malt - 20L (39.4 EBC) Grain 2 8.0 %
0.35 kg Caramel Malt - 40L (Briess) (78.8 EBC) Grain 3 5.6 %
0.20 kg Caramel Malt - 120L (Briess) (236.4 EBC) Grain 4 3.2 %
0.12 kg Pale Chocolate (394.0 EBC) Grain 6 1.9 %
12.75 g Galaxy [14.00 %] - Boil 60.0 min Hop 7 17.4 IBUs
20.00 g Citra [11.40 %] - Boil 20.0 min Hop 8 13.5 IBUs
20.00 g Nelson Sauvin [11.30 %] - Boil 10.0 min Hop 10 8.0 IBUs
15.00 g Citra [11.40 %] - Boil 5.0 min Hop 12 3.3 IBUs
30.00 g Citra [11.40 %] - Aroma Steep 0.0 min Hop 13 0.0 IBUs
30.00 g Nelson Sauvin [11.30 %] - Aroma Steep 0. Hop 14 0.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 15 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 6.22 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 39.95 l of water at 70.3 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


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

 

[_HOME_BREW_WALLACE_]

Providing i get back to brissy early enough and get to craftbrewer i will be knocking out a single batch of manticles sweet stout (minus the lactose and use rolled oats instead) and a robust porter. plus something to quench my thirst after a hard day at work before it gets too cold.

 

[brettprevans]

mashed in about 15min ago my version of heather ale. based on Mosher's RAdical Brewing and subbed some grains for what i havbe on hand

40L batch
7.2 kg marris otter
2.8kg melanoidan (instead of amber malt)
0.12kg buscuit malt (instead of brown malt)
0.14kg caraamber (instead of brown malt)
0.9kg orange blossum honey in secondary
60g saaz @ 60
40g heather @ 30
40g heather @ 0
14g medowsweet @ 0

buscuit and caraamber is subbing for brown malt.
melanoidian instead of amber.
i dont have bog myrtle so ill have to forgo that.

edit: ive got pics of heather etc all measured out but the kids seem to have broken my phone data cable, so no pics until i get a new one

 

[winkle]

Setting up this afternoon to brew the promised "Hogshead Dobbelen IPA Tripel" on Saturday morning, could double up with a Saison - just because.
I'll whack the recipe up once I get home.

 

[tricache]

Hopefully bottling my Mancave Lazy Larger tomorrow, this cold weather we are getting is doing it a treat!

 

[Fourstar]

Just ramping to Maltose rest now. First beer with summit. Interested to know the profile. All hops are fresh yakima valley hops.

I dropped a handful of cascade on the bench when resealing/splitting my 1lb packet of cascade. Ended up as mash hops. B)

Im currently fermenting an amber ale with 1272, will be rinsing the cake and splitting between this monster.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: IPA
Brewer:
Style: American IPA
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size (fermenter): 35.00 l
Boil Size: 46.05 l
Estimated OG: 1.079 SG
Estimated Color: 11.3 SRM
Estimated IBU: 87.5 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
10.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 3 80.0 %
1.00 kg Caramunich II (Weyermann) (63.0 SRM) Grain 4 8.0 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 5 4.0 %
60.00 g Columbus (Tomahawk) [14.60 %] - First Wo Hop 6 63.4 IBUs
20.00 g Cascade [5.60 %] - Boil 15.0 min Hop 7 3.7 IBUs
20.00 g Columbus (Tomahawk) [14.60 %] - Boil 15. Hop 8 9.5 IBUs
20.00 g Summit [16.80 %] - Boil 15.0 min Hop 9 11.0 IBUs
30.00 g Cascade [5.60 %] - Boil 0.0 min Hop 10 0.0 IBUs
30.00 g Columbus (Tomahawk) [14.60 %] - Boil 0.0 Hop 11 0.0 IBUs
30.00 g Summit [16.80 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 13 -
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 14 8.0 %
20.00 g Cascade [5.60 %] - Dry Hop 0.0 Days Hop 15 0.0 IBUs
10.00 g Columbus (Tomahawk) [14.60 %] - Dry Hop Hop 16 0.0 IBUs
10.00 g Summit [16.80 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs


Mash Schedule: Braden Stepmash

----------------------------
Name Description Step Temperat Step Time
Dough in Add 35.50 l of water at 60.3 C 55.0 C 5 min
Maltose Heat to 63.0 C over 4 min 63.0 C 40 min
Dextrinization Add 0.00 l of water and heat to 70.0 C 70.0 C 30 min
mashout Heat to 73.0 C over 4 min 73.0 C 10 min


Notes:
------
Top up with 10L boiled water to make 1.061 @ 68 IBU
6g CaCl2 Mash
12g CaSO4 to Kettle

Dry hop second half with Amarillo Cascade Centennial

 

[Adam Howard]

First beer with summit. Interested to know the profile.

MMMMM DANK. Like Columbus....but more resinous......

 

[Fourstar]

MMMMM DANK. Like Columbus....but more resinous......

i just dry hopped my amber ale with summit, amarillo and centennial as well as a hop tea. Smelt delicious! :icon_drool2: I decided the hops were too good to waste from the tea so they also went into the mash of the IPA above. :icon_cheers:

 

[Adam Howard]

i just dry hopped my amber ale with summit, amarillo and centennial as well as a hop tea. Smelt delicious! :icon_drool2: I decided the hops were too good to waste from the tea so they also went into the mash of the IPA above. :icon_cheers:

I made an american barleywine with Summit and Centennial.......single batch.....70g of Summit @ 60.....I have a feeling there will still be hop presence in 5 years.

 

[MaestroMatt]

This one is going down tomorrow for the VIC caseswap. I wanted to brew this one much earlier than now but I lost a few weekends to work. Should still be right come July.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ludwig Van Weizenbock
Brewer: Matt
Asst Brewer:
Style: Weizenbock
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 35.52 l
Post Boil Volume: 26.52 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.083 SG
Estimated Color: 36.1 EBC
Estimated IBU: 23.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 87.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.50 kg Rice Hulls (0.0 EBC) Adjunct 1 5.9 %
4.00 kg Dark Wheat (18.0 EBC) Grain 2 47.4 %
2.50 kg Pilsner (Best Malz) (3.0 EBC) Grain 3 29.6 %
0.90 kg Munich (Best Malz) (15.0 EBC) Grain 4 10.7 %
0.22 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 2.6 %
0.22 kg Crystal - Pale (Simpsons) (60.0 EBC) Grain 6 2.6 %
0.10 kg Chocolate - Pale (Thomas Faucetts) (500. Grain 7 1.2 %
45.00 g Hallertauer Hersbrucker [4.20 %] - Boil Hop 8 23.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 10 -


Mash Schedule: PPB: Protein Rest - Infusion - Batch Sparge - Mash Out
Total Grain Weight: 8.44 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 13.66 l of water at 64.1 C 55.0 C 15 min
Conversion Rest Add 8.44 l of water at 92.2 C 67.0 C 60 min
Mash Out Add 10.63 l of water at 94.9 C 75.0 C 15 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 18.26l) of 76.0 C water
Notes:
------

 

[bullsneck]

Running this into the fermenter now...

This will be my case swap beer.

BOAB Case Swap 1868 Younger's XP
English IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.698
Total Hops (g): 90.50
Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 5.26 %
Colour (SRM): 5.2 (EBC): 10.2
Bitterness (IBU): 47.8 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 80

Grain Bill
----------------
4.275 kg Simpsons Golden Promise (75.02%)
1.423 kg Simpsons Marris Otter (24.98%)

Hop Bill
----------------
12.5 g Northern Brewer Pellet (10.5% Alpha) @ 75 Minutes (Boil) (0.5 g/L)
20.0 g Saaz Pellet (2.9% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
35.0 g Motueka (B Saaz) Pellet (8.6% Alpha) @ 30 Minutes (Boil) (1.5 g/L)
23.0 g Motueka (B Saaz) Pellet (8.6% Alpha) @ 7 Days (Dry Hop) (1 g/L)

Misc Bill
----------------
5.0 g Calcium Chloride @ 90 Minutes (Mash)
2.0 g Epsom Salt (MgSO4) @ 90 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 80 Minutes (Boil)
4.6 g BrewBrite @ 15 Minutes (Boil)
5.8 g Yeast Nutrient @ 15 Minutes (Boil)

Multi step Mash: 55C/62C/66C/72C/78C for 5/40/20/20/15 minutes.

Fermented at 17C with Wyeast 1272 - All-American Ale

Notes
----------------
Recipe from Barclay Perkins blog based on a Younger's XP from 1868

Caramelised around 1L of second runnings. Boiled down to around 200mL.

Aerated with spatula for 10mins.

Fridge set to 17.

Recipe Generated with BrewMate

 

[manticle]

Providing i get back to brissy early enough and get to craftbrewer i will be knocking out a single batch of manticles sweet stout (minus the lactose and use rolled oats instead) and a robust porter. plus something to quench my thirst after a hard day at work before it gets too cold.

The one in the db uses JW malts. Try the exact same recipe next time but subbing JW for Simpsons. 1st is a lovely beer but I reckon the second is better..

 

[Gar]

Just finished brewing a double choc stout with Fuggles & EKG.

About a beer or two into the mash I thought "ah bugger the hop sock those flowers will probably be ok.... N-E-V-E-R again :blink: what a nightmare

I managed to get most of it out with a syphon in the end I just hope 75'ish will be ok for a no-chill

 

[Dazza88]

If ur cube was clean and sanitised it should be ok. wouldn't keep it for months . . .


Schwarz bier 2012 winter (Schwarzbier)

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.011 (P): 2.8
Alcohol (ABV): 4.64 %
Colour (SRM): 26.2 (EBC): 51.6
Bitterness (IBU): 23.1 (Average - No Chill Adjusted)

49.44% Pilsner
20.22% Maris Otter Malt
15.73% Munich II
4.49% Wheat Malt
3.37% Caraaroma
3.37% Carafa III malt
3.37% Chocolate

0.3 g/L Magnum (12% Alpha) @ 90 Minutes (Boil)
0.7 g/L Hallertau Tradition (2.6% Alpha) @ 75 Minutes (Boil)
0.7 g/L Hallertau Mittlefrueh (2.6% Alpha) @ 20 Minutes (Boil)
0.7 g/L Hallertau Mittlefrueh (2.6% Alpha) @ 0 Minutes (Boil)


Mash.
10 @ 57, 10 @ 63, 50 @ 68 72 @ 20 and mash out @ 78.

Boil for 90 Minutes

Fermented at 9C with Wyeast 2278 - Czech Pils

and

Dubbel (Belgian Dubbel)

Original Gravity (OG): 1.065 (P): 15.9
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 7.17 %
Colour (SRM): 28.0 (EBC): 55.2
Bitterness (IBU): 20.5 (Average)

60.24% Pils
10.95% Munich II
8.21% Maris Otter Malt
5.48% Candi Sugar, Dark
5.48% Wheat Malt
3.56% Caramunich I
3.04% Cane Sugar
3.04% Caraaroma

1.1 g/L Hallertau Mittlefrueh (2.6% Alpha) @ 75 Minutes (Boil)
2.2 g/L Hallertau Mittlefrueh (2.6% Alpha) @ 45 Minutes (Boil)

0.3 g/L PH 5.2 @ 0 Minutes (Mash)

10/55, 45/64, 25/68, 10/72 step mash

Boil for 90 Minutes

Fermented at 18C with 3787.

 

[Gar]

Cheers Daz, yeah it was, planning on pitching monday

 

[mfeighan]

Just put down same as what i did for last years case swap, cut back a bit of melanoidin and subbed in more pils
thrown on to a yeast cake of last weeks belgium wheat, need lots of yeast for this sucker

Recipe Specifics
----------------

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 14.80
Anticipated OG: 1.081 Plato: 19.58
Anticipated SRM: 19.3
Anticipated IBU: 24.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
6.8 1.00 kg. Weyermann Caraamber Germany 1.037 36
2.7 0.40 kg. Crystal 55L Great Britian 1.034 55
2.0 0.30 kg. Weyermann Pale Wheat Germany 1.038 2
17.6 2.60 kg. Weyermann Melanoidin Germany 1.037 36
51.4 7.60 kg. Weyermann Pilsner Germany 1.038 2
13.5 2.00 kg. Candi Sugar (amber) Generic 1.046 17
6.1 0.85 kg. Golden Syrup Generic 1.036 30


Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Goldings - E.K. Whole 4.75 24.0 90 min.


Yeast
-----

WYeast 3463 Forbidden Fruit

 

[tricache]

Well Lazy Larger is bottled, good day for it, pouring rain all day so wasn't doing much else.

I think my next brew will be something a bit more involved (reading though what people have on is making me thirsty)

 

[Lord Raja Goomba I]

2012 APA V2
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.700
Total Hops (g): 100.00
Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 13.6 (EBC): 26.7
Bitterness (IBU): 36.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg TF Perle Ale Malt (87.72%)
0.500 kg Caramel Rye Malt (8.77%)
0.200 kg Crystal, Heritage (3.51%)

Hop Bill
----------------
20.0 g Chinook Pellet (10% Alpha) @ 30 Minutes (Boil) (0.8 g/L)
20.0 g Cascade Pellet (5% Alpha) @ 10 Minutes (Boil) (0.8 g/L)
20.0 g Centennial Pellet (10% Alpha) @ 10 Minutes (Boil) (0.8 g/L)
10.0 g Chinook Pellet (10% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
30.0 g Citra Pellet (9% Alpha) @ 10 Minutes (Boil) (1.2 g/L)

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

Single step Infusion at 65C for 60 Minutes.
Fermented at 16C with Safale US-05


Recipe Generated with BrewMate

Had a mate try my 6.95% strong lager (I made a pils, overboiled, nochilled and forgot to dilute when pitching yeast), and loved it, so feeling confident today.

Truth be told, this is same old, same old - I could brew this eyes shut with a hand tied behind my back, but good to have the house beer on tap again.

 

[_HOME_BREW_WALLACE_]

The one in the db uses JW malts. Try the exact same recipe next time but subbing JW for Simpsons. 1st is a lovely beer but I reckon the second is better..

Ok.... Didn't end up getting there anyway. Will keep that in mind! Cheers manticle!

 

[waggastew]

Tasteless Mexican Lager - Partial Mash

Basically a curiosity brew. Trying out using rice and polenta, and seeing how light, flavourless, and colourless a partial brew can be! Will hopefully be good lawnmower beer for the warm weather.

200g Polenta
400g White Rice

Cooked in a big pot of water till gluggy. Cool to 65degC. Add in:

1kg Pilsener malt

Poured into bag in pot, topped up with hot water to 65degC. Mashed at 65degC for one hour

10g of Magnum (to 18 IBUish) at 60min

1kg extra-light DME
400g dextrose

Topped upto 21L

Fermented at 10degC with 300mL thick yeast slurry Danish Lager 2042