What Are You Brewing III

[Mayor of Mildura]

Tomorrow:


Type: All grain
Size: 22 litres
Color: 22 HCU (~12 SRM)
Bitterness: 45 IBU
OG: 1.052
FG: 1.012
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 2.5kg Weyerman Pilsner
1.25kg Weyerman Vienna
1.25kg Weyerman Munich
200g Briess victory
75g Simpsons chocolate

Mash: 70% efficiency
TEMP: 55/62/67/72/78
TIME: 5/10/50/10/10
Decoct at 62 and add back to reach 72
Decoct at 67 and add back to reach 78

Boil: 90minutes, SG 1.036, 32 liters

Hops:25g Spalt (5.7% AA, 60 min.)
25g Tettnanger (3.5% AA, 60 min.)
20g Spalt (5.7% AA, 20 min.)
20g Tettnanger (3.5% AA, 20 min.)
10g Spalt (aroma)
10g Tettnanger (aroma)

Miscellaneous: 2g CaCl2 and 2g CaSO4 + phosphoric acid as required for mash pH
2g CaCl2 and CaSO4 to boil.
Whirlfloc and yeast nutrient also added to boil@10
No chilled (not adjusted).

Yeast: WYEAST 1007, German Ale

is that a particular style mate? looks tasty.

 

[manticle]

Altbier.

 

[black_labb]

farts of any type are best added late to preserve aroma. dry farting works well but wet farting is best

 

[bum]

farts of any type are best added late to preserve aroma. dry farting works well but wet farting is best

Ah, the voice of experience! Let me pick your brain then - how many minutes do you offset for cube-farting?

 

[A3k]

Hi Guys,

I'm gonna make my first tripel this weekend.
i'm gonna make 41Lt of wort. the first 16Lt i will water down (and no sugar) to 23 to bring it to 1.040. i may add a little coriander and orange (not sure yet).I'm going to no chill, so once the first lot is finished, i'll keg, then dump the 1.069 tripel on top
2 recipies are shown below.

Any thoughts? i'm pretty set on the Tripel recipe i think, i'm not 100% on using the coriander or orange peel.


Recipe: Al's Tripel - Weaker

Batch Size (fermenter): 23.00 l
Estimated OG: 1.040 SG
Estimated Color: 5.3 EBC
Estimated IBU: 41.7 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.07 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 83.0 %
0.63 kg Wheat, Flaked (3.2 EBC) Grain 2 17.0 %
73.66 g Hallertauer [4.80 %] - Boil 60.0 min Hop 3 40.7 IBUs
4.03 g Hallertauer Mittelfrueh [4.00 %] - Boil Hop 4 0.9 IBUs
10.00 g Orange Peel, Bitter (Boil 5.0 mins) Spice 5 -
4.00 g Coriander Seed (Boil 5.0 mins) Spice 6 -
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 7 -

step mash from BLAM

----------------------------------------------------------------------------------

Recipe: Al's Tripel 2
Batch Size (fermenter): 41.00 l
Estimated OG: 1.069 SG
Estimated Color: 7.0 EBC
Estimated IBU: 36.5 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.85 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 73.0 %
1.60 kg Wheat, Flaked (3.2 EBC) Grain 2 14.9 %
129.36 g Hallertauer [4.80 %] - Boil 60.0 min Hop 3 35.7 IBUs
7.07 g Hallertauer Mittelfrueh [4.00 %] - Boil Hop 4 0.8 IBUs
1.0 pkg Trappist Ale (White Labs #WLP500) [35.49 Yeast 5 -
1.30 kg Cane (Beet) Sugar (0.0 EBC) Sugar 6 12.1 %

step mash from BLAM




Thanks
Alan

 

[black_labb]

Ah, the voice of experience! Let me pick your brain then - how many minutes do you offset for cube-farting?

I don't cube fart in fear of buttulism.

Try fartonating your beer, just drill a hole in a ******** and hook it up to a co2 regulator.

 

[donburke]

nice and cold tap water this time of year makes for easier cooling, and just for good measure i have 50 litres of water in the fridge sitting at 1 degree to be used as chilling water, plus 15kg of ice in the deep freeze, lock in that late hop aroma i say ....


Recipe: CITRA LAGER
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 85.00 L
Boil Size: 91.71 L
Estimated OG: 1.049 SG
Estimated Color: 16.8 EBC
Estimated IBU: 29.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
17.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 89.47 %
1.00 kg Crystal (Heritage) (150.0 EBC) Grain 5.26 %
1.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5.26 %
30.00 gm Citra [13.90 %] (60 min) (First Wort Hop)Hops 12.9 IBU
40.00 gm Citra [13.90 %] (15 min) Hops 7.8 IBU
40.00 gm Citra [13.90 %] (10 min) Hops 5.7 IBU
40.00 gm Citra [13.90 %] (5 min) Hops 3.1 IBU
30.00 gm Citra [13.90 %] (1 min) Hops 0.5 IBU
2.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
9.00 gm Calcium Chloride (Mash 60.0 min) Misc
9.00 gm Gypsum (Calcium Sulfate) (Mash 75.0 min) Misc
2 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: 19.00 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 58.00 L of water at 71.2 C 65.0 C
10 min Step Add 20.00 L of water at 94.8 C 72.0 C
10 min Mash Out Heat to 78.0 C over 10 min 78.0 C


Notes:
------
top up kettle during boil

chill to pitching temp

ferment 40 litres with wy2252 @ 13.5 degrees with 120 sec o2

ferment 40 litres with wy1882 @ 14.5 degrees with 120 sec o2

 

[Gar]

Just put down another sneaky work beer h34r:

14L Ginger Beer

1 Can of Coopers ginger beer
1 kg Raw Sugar
300 g Grated ginger (boiled in hop bag 10 mins)
4 Lemongrass stalks (boiled in hop bag 10 mins)

She ain't purdy but she sure tastes alright

 

[Nick JD]

Radiant Belgian

Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 4.920
Total Hops (g): 35.00
Original Gravity (OG): 1.071 (P): 17.3
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 7.35 %
Colour (SRM): 20.0 (EBC): 39.4
Bitterness (IBU): 18.4 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pilsner (81.3%)
0.350 kg Dextrose (7.11%)
0.200 kg Candi Sugar, Dark (4.07%)
0.200 kg Caramunich III (4.07%)
0.150 kg Melanoidin (3.05%)
0.020 kg Roasted Barley (0.41%)

Hop Bill
----------------
35.0 g Saaz Pellet (3.6% Alpha) @ 60 Minutes (Boil) (2.1 g/L)

Single step Infusion at 64C for 60 Minutes.
Fermented at 20C with Wyeast 3787 - Trappist High Gravity

 

[vykuza]

ESB! No fancy name today, I haven't got it in me.

22L batch 70% eff.

5KG Golden promise
250g Heritage
250g Victory

Mashing at 66.5c

20g each of EKG and Styrians at 60, 20 and cube.

 

[manticle]

Good, simple looking grist for a bitter there Nick.

That heritage is tops.


What yeast?

 

[vykuza]

Going on a Wyeast 1335 British Ale II cake. It's a decent attenuator so I tacked 0.5c on to the mash temp to rebalance it.

 

[hsb]

An APA, my first dalliance with Nelson Sauvin.

Was going to knock out a Dubbel, but out of Pilsener Malt for now.
I think a sack is in order to start cranking out some Belgians.

Only have a one slant of 1099 left and a couple of 1469. Not ideal but might just do.
What's a recommended liquid yeast for these APAs, if I decide to pick one up?


Recipe: APA - Half Nelson
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 41.30 l
Post Boil Volume: 29.94 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 22.16 l
Estimated OG: 1.053 SG
Estimated Color: 15.9 EBC
Estimated IBU: 43.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.54 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 75.0 %
1.21 kg Munich I (Weyermann) (14.0 EBC) Grain 2 20.0 %
0.30 kg Crystal Malt - 60L (Thomas Fawcett) (118 Grain 3 5.0 %
15.00 g Northern Brewer [11.00 %] - Boil 60.0 mi Hop 4 16.3 IBUs
15.00 g Nelson Sauvin [12.00 %] - Boil 20.0 min Hop 6 10.7 IBUs
15.00 g Motueka (B Saaz) [8.00 %] - Boil 20.0 mi Hop 5 6.5 IBUs
15.00 g Nelson Sauvin [12.00 %] - Boil 10.0 min Hop 8 6.4 IBUs
15.00 g Motueka (B Saaz) [8.00 %] - Boil 10.0 mi Hop 7 3.9 IBUs
30.00 g Nelson Sauvin [12.00 %] - Boil 0.0 min Hop 9 0.0 IBUs

 

[manticle]

For apa it's hard to go past 1272.

I'm about to try Denny's favourite PC (hopefully tomorrow, possibly Monday).

Only US I've used consistently is 05, 1056 and 1272 and of those 1272 gets my vote.

 

[hsb]

Thanks, 1272 looks good, with all the slanting I've been doing, I think I can splurge on another smack pack.
Grains all weighed out, goodwill for a brewday tomorrow firmly secured with a big family day today, what could possibly go wrong now?! lol. :beer:

 

[Bada Bing Brewery]

Got some Wai-iti so doing a smash.
21L
3.9 kg GP
.4 kg Carahell
.2 kg Wheat

70g Wai-iti (2.8AA) 40 mins
30g Wai-iti (2.8AA) 5 mins

30 IBU's

Step mash with HERMIT and US05

NO CHILL

Any thoughts on either bittering with a bit of northern brewer and then going hard late with the Wai-iti or ??
Cheers
BBB

 

[stef]

Got some Wai-iti so doing a smash.
21L
3.9 kg GP
.4 kg Carahell
.2 kg Wheat

70g Wai-iti (2.8AA) 40 mins
30g Wai-iti (2.8AA) 5 mins

30 IBU's

Step mash with HERMIT and US05

NO CHILL

Any thoughts on either bittering with a bit of northern brewer and then going hard late with the Wai-iti or ??
Cheers
BBB

Oh.

Does look delicious though. Whats Wai-iti like? Obviously never used it, but i'd say bitter with NB and go crazy with late additions.

 

[Bada Bing Brewery]

Thanks Stef - yes not technically a smash but this is my base ale that I've brewed many times so I know what I'm getting malt wise ..... Nearly all other 'smash' ales I've done NS, Citra, Galaxy, Rikawa etc are all moderate to high AA's. This is the first with such a low hop AA. Wondering how this play out that's all .......
I think I might go the 100g bag of Wai-iti and see what happens ....
Cheers
BBB

 

[probablynathan]

Just Mashed in a Janet's Brown from Tasty's recipe in Brewing Classic Styles using the hops from Yakima Valley Hops.

 

[fergi]

first try at screwys mooloo pale ale, looks and smells great out of the kettle.

made 46 liters so hope i like it.
other recipes that i have done of screwtops were great so i reckon this one will be too.
interesting side note about reducing 2 liters of wort to 250 ml and then back into the kettle.
fergi

View attachment mooloo_bitter.htm