What Are You Brewing III

[Cocko]

Could you hop burst them maybe starting at 40 mins and do every 5 mins building up to the ibu you want?

Hmm... I guess that would be diving in.


**** it, lets do that. Will draft a recipe and post here, will be brewing with it next weekend.

 

[mxd]

Sorry a little OT but don't know where else to post it..

Has any brewed an APA or AIPA with Summit hops?

Just got some, love the description but at 16% aa bit nervous about diving in:

Aroma/Flavor: Orange, tangerine, citrus notes similar to Simcoe hops

Any suggestion on how to dip the toe in the water with this bad boy?

haven't tried it, bought some and my plane is (I no chill, I assume your no chillin)

something that potent FOR ME I would go with a APA (5-10% wheat, 5% Munich, ) 33 IBU, as specified by Beersmith, then a first wort 10 IBU, 60 min 10 IBU, 30 min, 10 UBU, then a bit of cascade/amarillo at 5 and dry.

 

[razz]

Sorry a little OT but don't know where else to post it..

Has any brewed an APA or AIPA with Summit hops?

Just got some, love the description but at 16% aa bit nervous about diving in:

Aroma/Flavor: Orange, tangerine, citrus notes – similar to Simcoe hops

Any suggestion on how to dip the toe in the water with this bad boy?

Cocko, I used them in an American brown. I got none of those, mainly mint, woody and then floral. Perhaps that was the dark malt combined with the Summit. Only added did one bittering addition at 10 mins and dry hopped for 7 days. 14% AA.

 

[razz]

Tomorrow's brew day. And the water in the rain tank is 8 degrees! BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bo PIls III
Brewer: JD
Asst Brewer: chrisso81
Style: Bohemian Pilsner
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: 1.050 SG
Estimated Color: 9.7 EBC
Estimated IBU: 41.1 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 89.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
7.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 4 93.8 %
0.50 kg Melanoidin Malt (59.1 EBC) Grain 5 6.2 %
100.00 g Cz Saaz [3.50 %] - First Wort 90.0 min Hop 6 25.9 IBUs
140.00 g Cz Saaz [3.50 %] - Boil 15.0 min Hop 7 15.3 IBUs
7.00 g Brewbrite (Boil 10.0 mins) Fining 8 -
5.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 9 -


Mash Schedule: Hochkurz Decoction-less 4 rest (dry)
Total Grain Weight: 8.00 kg
----------------------------
Name Description Step Temperat Step Time
Protein Add 32.00 l of water at 58.0 C 55.0 C 15 min
Beta Heat to 62.0 C over 10 min 62.0 C 40 min
Alpha Heat to 72.0 C over 10 min 72.0 C 20 min
Mash out Heat to 76.0 C over 10 min 76.0 C 10 min

Sparge: Fly sparge with 33.21 l water at 77.0 C

 

[Cocko]

haven't tried it, bought some and my plane is (I no chill, I assume your no chillin)

something that potent FOR ME I would go with a APA (5-10% wheat, 5% Munich, ) 33 IBU, as specified by Beersmith, then a first wort 10 IBU, 60 min 10 IBU, 30 min, 10 UBU, then a bit of cascade/amarillo at 5 and dry.

Is similar to the approach I was planning.. but maybe a SMASH is in order to work it out.. single batch of course... can always blend it..

Cocko, I used them in an American brown. I got none of those, mainly mint, woody and then floral. Perhaps that was the dark malt combined with the Summit. Only added did one bittering addition at 10 mins and dry hopped for 7 days. 14% AA.

What would you relate it to razz? Simcoe? sound a bit like styrian, a little..

Ok, sorry for the OT, will bang up something next weekend and report back once it is pouring..

Thanks heaps for the replies lads!

 

[DJR]

Is similar to the approach I was planning.. but maybe a SMASH is in order to work it out.. single batch of course... can always blend it..




What would you relate it to razz? Simcoe? sound a bit like styrian, a little..

Ok, sorry for the OT, will bang up something next weekend and report back once it is pouring..

Thanks heaps for the replies lads!

They are not that intense. I did an all summit pale like the below and after ferment completed I had to dry hop with cascade and amarillo, there was just something "missing" from it. Not a bad hop, I guess it is clean like Simcoe in terms of bittering but doesn't quite have the same face full of pine needles thing going on. More of a woody/herbal thing with a bit of citrus.

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 -

 

[Cocko]

They are not that intense. I did an all summit pale like the below and after ferment completed I had to dry hop with cascade and amarillo, there was just something "missing" from it. Not a bad hop, I guess it is clean like Simcoe in terms of bittering but doesn't quite have the same face full of pine needles thing going on. More of a woody/herbal thing with a bit of citrus.

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 -

Done.


Will report back, this is what I will brew.

F&ck I will be blaming you DJR if its not the best beer ever!!

Thanks for the reply.

 

[mxd]

Is similar to the approach I was planning.. but maybe a SMASH is in order to work it out.. single batch of course... can always blend it..

blouse, always a double or triple same brew time ($10 to $20 extra in grain and similar in hops), if it's crap you can fix it

 

[Fish13]

About to do a rye ale on sunday. Just unsure on the spec's but will use galaxy, wheat, caraPils and some choc. Hops will be magnum, columbus and cluster. Maybe some others if i'm up to multi tasking. Using wyeast 1450 denny fav 50.

 

[DJR]

Done.


Will report back, this is what I will brew.

F&ck I will be blaming you DJR if its not the best beer ever!!

Thanks for the reply.

60g at flameout I reckon instead of 40g. Or just keep it to 40g, you can always dry hop

 

[bradsbrew]

Just sparging this one.

23-06-12 Slum landlord
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 63.0
Total Grain (kg): 10.500
Total Hops (g): 190.00
Original Gravity (OG): 1.043 (P): 10.7
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.22 %
Colour (SRM): 7.2 (EBC): 14.2
Bitterness (IBU): 31.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 82
Boil Time (Minutes): 90

Grain Bill
----------------
10.000 kg Golden Promise Malt (95.24%)
0.500 kg Crystal 90 (4.76%)

Hop Bill
----------------
60.0 g Willamette Pellet (7.1% Alpha) @ 60 Minutes (Boil) (1 g/L)
40.0 g Challenger Pellet (6.1% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
45.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
45.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Aroma) (0.7 g/L)

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

Single step Infusion at 65C for 120 Minutes.
Fermented at 18C with Yeast

Whilst this is boiling i will be filling 4 kegs and pitching 2 cubes. Got to make the most of the wife and kids going out for the day.

 

[Bribie G]

I see you are using yeast. Much recommended

 

[Bribie G]

I'm trying for a triple brew today - one urn, one bag, one esky, 3 cubes.

Irish Red
American Wheat
American Amber

#1 is done BIAB in urn as standard
when the bag is free #2 is mashed BIAB in esky ,#1 is boiled
When #1 is cubed, urn cleaned and #2 transferred to urn and mashed out there
When bag is free, #3 is mashed BIAB in esky and #2 is boiled
When #2 is cubed, urn cleaned and #3 transferred to urn and mashed out there
#3 is boiled and cubed.

Cleanup.
much Pishab

The system is quite neat and easy as my brewstand is on a "carriage" that slides backwards and forwards under the skyhook like a little assembly line.
Also my over the side immersion heater is invaluable in speeding up the "ramps" and preparing the strike liquor right in the esky. B)

 

[Fish13]

quick one with rye how much is too much and how much should i be using in a 15l batch

 

[doon]

20% is what I have used in two brews with rye

 

[Fish13]

cool i am looking at one that wants 18%.

 

[bconnery]

Black IPA. Grain bill is based on a Mountain Goat Crossbreed idea I saw floating around on here somewhere...

Recipe: Black IPA
Brewer: Mooshells
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 27.00 l
Boil Size: 35.00 l
Bottling Volume: 27.00 l
Estimated OG: 1.063 SG
Estimated Color: 59.0 EBC
Estimated IBU: 53.9 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4200.00 g Pale Malt, Maris Otter Floor Malted (Tho Grain 1 65.6 %
1500.00 g Munich I (Weyermann) (14.0 EBC) Grain 2 23.4 %
250.00 g Carafa III (Weyermann) (1034.3 EBC) Grain 3 3.9 %
250.00 g Crystal Heritage (Thomas Fawcett) (150.0 Grain 4 3.9 %
200.00 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 5 3.1 %
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
30.00 g Centennial [9.20 %] - Boil 60.0 min Hop 6 26.1 IBUs
15.00 g Centennial [9.20 %] - Boil 15.0 min Hop 9 6.5 IBUs
30.00 g Kohatu [6.80 %] - Boil 10.0 min Hop 10 7.0 IBUs
30.00 g Centennial [9.20 %] - Dry Hop 0.0 Days Hop 12 0.0 IBUs
30.00 g Kohatu [6.80 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
20.00 g Kohatu [6.80 %] - Boil 15.0 min Hop 8 6.4 IBUs
15.00 g Centennial [9.20 %] - Boil 20.0 min Hop 7 7.9 IBUs

 

[Bribie G]

Got off to a flying start with my triple brew.

However after milling the wheat, the Marga shit itself. Really completely shit itself. It's terminal.

I'll get another Marga, for the price and longevity (mine was second or third hand three years ago and has done sterling service) I'm all set up with chutes and hoppers and a dedicated place to clamp it so for the brewing that I do out of comp season it's just fine.

Anyway I'll do the American Wheat, and the pails of the other two grain bills are all sealed up till the new mill.

At least I can console myself with some Nitro Pishab

 

[Fish13]

well my rye ale has to wait. I was going to do denny conns rye IPA. but i need about a kilo of rye malt and the brew shop had none. BUgger. So i installed the second tap. Pop riveted it to the fridge door... ah well cleaning is easy though. remove pushlock, get dip tube brush and cleaning. only thing i cant do is put boiling hot water through it...

 

[jyo]

One cube will get a big slurry of 34/70 thrown at it at 11' and I'm thinking of hopping the other cube with some 'C' hops and bashing out a quick APA with 1272 to get my stocks up.

Marzen
Oktoberfest/Marzen

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 10.570
Total Hops (g): 79.00
Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 8.4 (EBC): 16.5
Bitterness (IBU): 24.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 78
Boil Time (Minutes): 90

Grain Bill
----------------
3.500 kg Galaxy (33.11%)
3.500 kg Vienna (33.11%)
3.000 kg Munich I (28.38%)
0.570 kg Caramunich I (5.39%)

Hop Bill
----------------
29.0 g Magnum Pellet (12% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
50.0 g Saaz Pellet (3% Alpha) @ 5 Minutes (Boil) (1.1 g/L)

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

Single step Infusion at 66C for 90 Minutes.
Fermented at 11C with Saflager W-34/70