What Are You Brewing III

[Adam Howard]

Looks awesome! How long do you typically have to wait for beers like these to be ready?

I won't be bottling these until 12/6/13 I reckon. From what I've read the bugs will be finished fermenting anything fermentable after that time and the beer can be bottled safely. I could leave it for less time but there's no rush. I'm planning on knocking out 46L base wort batches every 2 months so I am bottling a wild beer every two months once I have them on stream.

These two are a headache at the moment. Frothing like mad due to the small headspace. They'll die down once the saccharomyces is kaput and the bugs take hold. Will leave for about 2-3 months before taking a small sample to see how the flavour is coming along. Will take a hydro sample in 6 months I reckon.

The Orval clone that I am planning on doing next though won't take as long. Primary ferment with Wyeast Belgian Ardennes for a couple of weeks and then secondary fermentation with Brettanomyces bruxellensis for 3 months then a Styrian Golding dry hop for a week and then bottle. One of my mates is doing his masters on yeast so he's keen as punch to do some 100% Brett beers in the vain of the Crooked Stave Project.

 

[peterl1981]

Actually Monday:

APA

Type: All grain
Size: 22 liters
Color: 17 HCU (~10 SRM)
Bitterness: 53 IBU
OG: 1.060
FG: 1.012
Alcohol: 6.2% v/v (4.8% w/w)
Grain: 4.5kg Simpsons maris
1kg Weyerman Munich I
250g Briess victory
250g simpsons heritage crystal
Mash: 70% efficiency
Boil: 75 minutes SG 1.041 32 liters
Hops: 15g Cascade (5.4% AA, 60 min.)
15g Chinook (13% AA, 60 min.)
15g Cascade (5.4% AA, 20 min.)
15g Cascade (5.4% AA, 15 min.)
15g Cascade (5.4% AA, 10 min.)
15g Cascade (5.4% AA, 5 min.)
10g Cascade (aroma)
10g Chinook (aroma)

TEMP: 55/64/72/78
TIME: 5/45/15/10

Hey
Have you made this one before manticle it looks alright what yeast did you use
Cheers Lynchman

 

[Wimmig]

Centrum Saison

Est Mash Efficiency: 86.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 80.0 mins) Water Agent 1 -
3250.00 g Pilsner (2 Row) Bel (3.9 EBC) Grain 2 59.1 %
750.00 g Wheat Malt, Bel (3.9 EBC) Grain 3 13.6 %
500.00 g Biscuit Malt (45.3 EBC) Grain 4 9.1 %
500.00 g Cara-Pils/Dextrine (3.9 EBC) Grain 5 9.1 %
250.00 g Acid Malt (5.9 EBC) Grain 6 4.5 %
250.00 g Aromatic Malt (51.2 EBC) Grain 7 4.5 %
30.00 g Styrian Goldings [5.40 %] - Boil 60.0 mi Hop 8 15.1 IBUs
10.00 g Styrian Goldings [5.40 %] - Boil 50.0 mi Hop 9 4.8 IBUs
10.00 g Styrian Goldings [5.40 %] - Boil 40.0 mi Hop 10 4.4 IBUs
10.00 g Goldings, East Kent [5.00 %] - Boil 30.0 Hop 11 3.6 IBUs
10.00 g Styrian Goldings [5.40 %] - Boil 20.0 mi Hop 12 3.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 13 -
10.00 g Goldings, East Kent [5.00 %] - Boil 10.0 Hop 14 1.7 IBUs
10.00 g Goldings, East Kent [5.00 %] - Boil 5.0 Hop 15 0.9 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 16 -

 

[Adam Howard]

Centrum Saison

Is there going to be a dry Centrumming charge? Robdecastellabier!

 

[manticle]

Hey
Have you made this one before manticle it looks alright what yeast did you use
Cheers Lynchman

I have made a few similar batches with 1272 and various hopping schedules. Have done similar (but not identical) with cascade and chinook and another, slightly lower IBU with citra and simcoe. Have another recipe with slightly higher crystal amount and similar hopping schedule done with amarillo, centennial and chinook and another with all cascade. Been happy with each variety so far.

This one will use Denny's favourite PC Wyeast (forgot the number) which I'll be building into an active starter tomorrow (wort was no chilled and sits in a cube waiting). Should be pitching by Thursday eve.

 

[beerdrinkingbob]

I won't be bottling these until 12/6/13 I reckon. From what I've read the bugs will be finished fermenting anything fermentable after that time and the beer can be bottled safely. I could leave it for less time but there's no rush. I'm planning on knocking out 46L base wort batches every 2 months so I am bottling a wild beer every two months once I have them on stream.

you must love your sore beers, that's a lot of litres!!

 

[_HOME_BREW_WALLACE_]

Here she is:

 

[raven19]

Partigyle double brew planned for tomorrow:

Tripel (1st runnings 1080 ish og)

Belgian Pale (2nd runnings og tbd)

97 Best Pils, 3 Melanoidin
Styrian fwh to 25ibu ish
wlp550

Will add some spec into the mash for the Belgian runnings to boost it.
Will add sugaz to the tripel, amount depends on gravity at end of boil.

Grain crushed, timer on.

 

[Fish13]

doing williamette amber ale again

2kg Galaxy
1kg Veinna
.1kg chocolate.

20g Willamette 60minutes
15g citra 10 minutes
flameout williamette

using s04 for this batch.

 

[mje1980]

Porter. Going heavier on the dark malts than normal this time.

77.8% MO+GP ( i mixed leftovers together )
5.6% Pale choc
4.6% Roasted barley
3.7% Spec B
5.6% Pale xtal
2.8% Briess special roast.

Willamette 60, 10 dry

1.054
40 IBU
Dark

Wyeast 1335 British ale

 

[bum]

Fairly multicultural red ale on the go at the moment. Was supposed to be loosely based on the ARI Screwy posted a couple weeks ago but my substandard mental stock-keeping has made it even more loosely based.

OG 1.058
50% Trad Ale
32% Crisp MO
4% Munich I (thought I had enough for about 20%, padded with more MO than intended)
7% flaked oats
2% Caraaroma
2% Caramunich I
2% pale crystal
1% Caraf II (last 15 min)

IBU 53.4
32.4 IBU of Columbus @ 45
6.5 IBU of Chinook @ 10
8 IBU of Columbus @ 10
6.5 IBU Rakau @ 10
0.5g/L Chinnook dry hop
0.7g/L Rakau dry hop
(never dry hopped with chinook ort use rakau at all so going easy on this one)

 

[Wolfman]

Just about to go mill this baby up!

Brunswick Nut Brown Ale
Northern English Brown Ale

Recipe Specs
----------------
Batch Size (L): 27.0
Total Grain (kg): 5.861
Total Hops (g): 37.80
Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 15.3 (EBC): 30.1
Bitterness (IBU): 24.9 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.870 kg Golden Promise Malt (83.09%)
0.365 kg Special Roast (6.23%)
0.304 kg Melanoidin (5.19%)
0.255 kg Crystal 120 (4.35%)
0.067 kg Chocolate (1.14%)

Hop Bill
----------------
21.6 g Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
16.2 g Northern Brewer Pellet (9.6% Alpha) @ 5 Minutes (Boil) (0.6 g/L)

Misc Bill
----------------
1 tbl 5.2 pH in Mash
0.5 g Irish Moss @ 10 Minutes (Boil)
0.5 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 67C for 60 Minutes.
Fermented at 18C with Wyeast 1028 - London Ale

Notes
----------------

As I have no Special roast I put 365g of JW pale malt on some foil in the oven
and baked at 180C for 20 mins .

Original recipe called (for - subbed) with:

Briess Victory Malt - Melanoidin
Simpsons Crystal Pale - JW Crystal
Kent Goldings - Northern Brewer. Hops adjusted to correct IBU.

Water adjustment added to the boil:

3g Calcium Sulphate
2g Calcium Chloride


Recipe Generated with BrewMate

 

[mje1980]

Galaxy ale v.3. Last galaxy ale i did was very nice, so whipping up a double batch. I actually brewed the last keg for the wife, but i drank most of it.

85.4% BEST pils
4.9% Carapils.
7.3% TF pale xtal
2.4% Munich

Super pride @ 30
Galaxy @ 10
Galaxy @ 5

1.046
25 IBU

Single infusion @ 65

US05

 

[hsb]

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

Going to try again on Sunday for this one, now it's finally stopped pissing down every day in Sydney and my weekend has some space again. Never got started last time as the heavens opened and my brew area is nowhere near deluge-proof. Don't you #$% dare rain again this Sunday!

 

[donburke]

my first decoction tomorrow, curious to see what all the fuss is about

ibu will be more than calculated because of no chill

the small salt addition will be added to the 1st decoction to drop the ph whilst the rest of the mash sits at acid rest temp for a while, dropping the ph of the whole mash to correct ph before saccarification, well thats the plan anyway

will start just after full time GREECE v GERMANY, and then the greeks will be in a better position to tell the germans to stick their austerity measures up their arses, "we're not paying back our debt so just get over it"



Recipe: BOHPILS

Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 63.00 L
Boil Size: 77.21 L
Estimated OG: 1.048 SG
Estimated Color: 6.6 EBC
Estimated IBU: 28.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 kg Pilsner Bohemium Floor Malted (Weyermann) Grain 100.00 %
80.00 gm Saaz [3.40 %] (90 min) (First Wort Hop) Hops 12.9 IBU
80.00 gm Saaz [3.40 %] (60 min) Hops 10.9 IBU
90.00 gm Saaz [3.40 %] (10 min) Hops 4.5 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Kolsch II Yeast (Wyeast Labs #2575) Yeast-Ale
1 Pkgs Budvar Lager (Wyeast Labs #2000) Yeast-Lager
1 Pkgs Urquell Lager (Wyeast Labs #2001) Yeast-Lager


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 12.00 kg
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
80 min Acid Rest Add 34.00 L of water at 37.8 C 35.0 C
10 min Protein Rest Decoct 12.87 L of mash and boil it 55.0 C
70 min Saccharification Heat to 66.5 C over 10 min 66.5 C
10 min Mash Out Decoct 13.11 L of mash and boil it 77.0 C
10 min Sparge Add 50.00 L of water at 78.8 C 78.0 C


Notes:
------
fill 2 x 17 litre cubes & 1 x 23 litre cube

ferment 23 litres with wy2575 @ 13.5 degrees
ferment 17 litres with wy2000 @ 8.5 degrees, pitched at 4 degrees
ferment 17 litres with wy2001 @ 8.5 degrees, pitched at 4 degrees

 

[randyrob]

I 'was' going to brew a Porter & Oatmeal Stout but ran out of Chocolate Malt for the Porter, Did the ring around the local brewers and everyone was out
so I brewed my Porter Recipe without the Choc and added a pile of hops, Guessing it will be a American Amber/IPA thing now? toying with the idea of dry hopping
it with 7.0g/L of the same blend of hops?

Hopburst IPA (American IPA)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 14.8 (EBC): 29.2
Bitterness (IBU): 86.6 (Average - No Chill Adjusted)

86% Maris Otter Malt
8% Caramunich II
5% Wheat Malt
1% Black Patent

2.4 g/L Hopburst Blend (Amarillo, Cascade, Centenial, Simcoe) (9.6% Alpha) @ 10 Minutes (Boil)
2.4 g/L Hopburst Blend (Amarillo, Cascade, Centenial, Simcoe) (9.6% Alpha) @ 5 Minutes (Boil)
2.4 g/L Hopburst Blend (Amarillo, Cascade, Centenial, Simcoe) (9.6% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66C for 60 Minutes. Boil for 90 Minutes

Fermented at 20C with US-05

Recipe Generated with BrewMate


Oatmeal Stout (Oatmeal Stout)

Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 42.4 (EBC): 83.5
Bitterness (IBU): 31.5 (Average - No Chill Adjusted)

72.89% TF Maris Otter Pale Ale Malt
7.7% Flaked Oats
5.82% JWM Amber Malt
5.82% JWM Chocolate Malt
3.88% JWM Crystal 140
3.88% JWM Roast Barley

2.3 g/L Goldings - E.K. (4.8% Alpha) @ 60 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 90 Minutes

Fermented at 20C with Safale US-05

Notes: Best of Show at The Australian Nationals 2009

Recipe Generated with BrewMate

 

[sponge]

I'd be looking at upping either the OG on the AIPA, or dropping the IBU's a little. Could end up being fairly harsh with 86 IBU's in a 1.050 wort, along with reducing the dry hopping a little to more 2-3g/L, or it could end up being quite grassy.

Then again, theres only one way to find out :beerbang:


Stout looks well delicious though!


Sponge

 

[DJR]

Did this one yesterday... bubbling away with Wyeast 2352PC now. Single decoction. Had a hell of a time, grain mill didn't want to mill, very slow sparge, gas hose split, anyway got there in the end

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hellesbock Mk2
Brewer: DJR
Asst Brewer:
Style: Mailbock/Helles Bock
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: 1.059 SG
Estimated Color: 13.5 EBC
Estimated IBU: 25.8 IBUs
Brewhouse Efficiency: 82.00 %
Est Mash Efficiency: 87.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.10 kg Pilsner, Malt Craft Export (Joe White) ( Grain 3 63.3 %
1.30 kg Munich Malt (Best) (17.7 EBC) Grain 4 26.5 %
0.20 kg Carapils (Weyermann) (3.9 EBC) Grain 5 4.1 %
0.20 kg Carared (Weyermann) (47.3 EBC) Grain 6 4.1 %
0.10 kg Melanoidin (Weyermann) (59.1 EBC) Grain 7 2.0 %
30.00 g Hallertauer Hersbrucker [3.50 %] - Boil Hop 8 12.1 IBUs
20.00 g Saaz [6.00 %] - Boil 60.0 min Hop 9 13.8 IBUs
4.00 g Brewbrite (Boil 10.0 mins) Fining 10 -
10.00 g Hallertauer Hersbrucker [3.50 %] - Aroma Hop 11 0.0 IBUs
10.00 g Saaz [3.50 %] - Aroma Steep 5.0 min Hop 12 0.0 IBUs
1.0 pkg Munich Lager II (Wyeast Labs #2352PC) Yeast 13 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.90 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.70 l of water at 71.9 C 65.5 C 45 min
Mash OUt Decoct 3.96 l of mash and boil it 73.0 C 10 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 9.35l, 9.35l) of 75.6 C water
Notes:
------


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

 

[Mikedub]

Donburke, I'll be interested to hear your comparison feedback on each of those those 3 yeasts

Ingredients:
------------
Amount Item Type % or IBU
12.00 kg Pilsner Bohemium Floor Malted (Weyermann) Grain 100.00 %
80.00 gm Saaz [3.40 %] (90 min) (First Wort Hop) Hops 12.9 IBU
80.00 gm Saaz [3.40 %] (60 min) Hops 10.9 IBU
90.00 gm Saaz [3.40 %] (10 min) Hops 4.5 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Kolsch II Yeast (Wyeast Labs #2575) Yeast-Ale
1 Pkgs Budvar Lager (Wyeast Labs #2000) Yeast-Lager
1 Pkgs Urquell Lager (Wyeast Labs #2001) Yeast-Lager

 

[hsb]

will start just after full time GREECE v GERMANY, and then the greeks will be in a better position to tell the germans to stick their austerity measures up their arses, "we're not paying back our debt so just get over it"

I'm with the Germans, what have the Greeks ever done for us beer drinkers?!! Early start don, enjoy the post-match decoction.
The Bohemians have been dispatched, hopefully not the Bavarians too, in danger of turning into another Euro Championship of wine drinkers.