What Are You Brewing III

[Jye]

I call them how I see them.

 

[Fourstar]

I call them how I see them.

True dat! Just hope it turns out amber and not copper then hey!

 

[bum]

Ginger beer with cinnamon, clove, cardamom and kaffir lime leaves. Planning on dry-"hopping" some of these in the bottle with half a curry leaf or something. Crazy idea but one I can't seem to let go so I'll give it a crack.

 

[samhaldane]

Looking forward to doing this one starting as soon as I get home from work tonight.

I brewed an AG version with a mate in Sweden when I was there in December. Will be heading back over there for his wedding, when we'll compare the two batches. The only difference is I'm using Wyeast 1098 instead of 1335 because I couldn't get the 1335. I'll probably chuck some gypsum and yeast nutrient in there as well.

Haldini


Recipe: Chad's amber ale - extract version
Style: 10B-American Ale-American Amber Ale

Recipe Overview

Wort Volume Before Boil: 10.00 l
Wort Volume After Boil: 9.00 l
Volume Transferred: 9.00 l
Water Added: 16.00 l
Volume At Pitching: 25.00 l
Final Batch Volume: 23.00 l
Expected Pre-Boil Gravity: 1.035 SG
Expected OG: 1.049 SG
Expected FG: 1.012 SG
Expected ABV: 4.8 %
Expected ABW: 3.8 %
Expected IBU (using Rager): 37.4
Expected Color: 12.0 SRM
Apparent Attenuation: 74.4 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
German CaraAmber 0.500 kg (12.7 %) In Mash/Steeped
German Carahell 0.500 kg (12.7 %) In Mash/Steeped
German CaraMunich II 0.250 kg (6.4 %) In Mash/Steeped
Belgian Biscuit Malt 0.150 kg (3.8 %) In Mash/Steeped
German CaraMunich I 0.150 kg (3.8 %) In Mash/Steeped
UK Chocolate Malt 0.037 kg (1.0 %) In Mash/Steeped
Extract - Light Dried Malt Extract 2.344 kg (59.6 %) End Of Boil

Hops
German Hallertauer Magnum (14.0 % alpha) 16 g Loose Whole Hops used All Of Boil
German Hallertauer Hersbrucker (6.3 % alpha) 18 g Loose Pellet Hops used 20 Min From End
German Hallertauer Hersbrucker (6.3 % alpha) 11 g Loose Pellet Hops used 10 Min From End
UK Fuggle (4.8 % alpha) 16 g Loose Whole Hops used 5 Min From End
UK Fuggle (4.8 % alpha) 11 g Loose Whole Hops used 1 Min From End

Other Ingredients

Yeast: Wyeast 1335-British Ale II

Mash Schedule
Mash Type: Extract with Steeped Grains
Schedule Name: No Chosen Schedule

 

[samhaldane]

^ Wow I'm really glad I posted that before. Just got home and tried to open BeerAlchemy, database is corrupt.

I've got a time machine backup at work, but that's a 30 mins drive away. I have never had any problems with BA but this latest version seems to have a few problems :/

 

[joecast]

PLease report back Pete.. I am looking at a Citra brew next weekend!

hey cocko, just did a pale with citra late. i think they need a little help as on their own they just seem to be missing something. they do add a nice flavor, but a bit of cascade or centennial (or amarillo, etc) to help out i think would be great.
joe

 

[yardy]

just mashed this in

North German Alt

3.600 Pilsner
1.00 Munich
0.230 Carared
0.090 Carafa ll

I was going to bitter with Horizon but changed it to Sticklebract & Aus Tettnang to 30 IBU

K-97 slurry from Roggen

cheers

 

[Hutch]

^ Wow I'm really glad I posted that before. Just got home and tried to open BeerAlchemy, database is corrupt.

I've got a time machine backup at work, but that's a 30 mins drive away. :/

Ahhh, Mac user - Never too late to swap it for a real computer

Sent from my iPhone :lol:

 

[Fourstar]

1/2 way thru the mash on this one. Name is fitting for the disgusting weather here in VIC atm. One of the keg fillers.

Its raining Blondes!
Blonde Ale

Type: All Grain
Date: 10/02/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.0

Ingredients
4.50 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 87.4 %
0.30 kg Carafoam (Weyermann) (2.0 SRM) Grain 5.8 %
0.20 kg Munich, Light (Joe White) (8.9 SRM) Grain 3.9 %
10.00 gm Magnum [12.10%] (60 min) (First Wort Hop) Hops 15.0 IBU
40.00 gm Saaz [4.30%] (20 min) Hops 11.7 IBU
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.15 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 2.9 %

Beer Profile
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.7 %
Bitterness: 26.8 IBU
Est Color: 3.7 SRM

Mash Profile
Mash In Add 14.00 L of water at 71.9 C 66.0 C 60 min
Mash Out Add 10.00 L of water at 84.1 C 73.0 C 10 min

 

[JonnyAnchovy]

wet hop APA on the boil now. I'm predicting my tap gets clogged by hop flowers before the day is through.

 

[mckenry]

71L of LCBA clone is boiling away. With a 90 min boil and first hop addition @ 45 mins, its a long wait.
Had to use NZ Cascade at 45 mins, US cascade the rest.
mckenry

 

[Damian44]

Im 15min into the boil on a weizen of sorts. Im umming and arring over the late edition, to big or to small?

4.60 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 55.42 %
3.70 kg Pilsner (Joe White) (3.0 SRM) Grain 44.58 %
12.00 gm Centennial [6.00 %] (60 min) Hops 4.7 IBU
47.00 gm Hallertauer Mittelfrueh [3.50 %] (60 min) Hops 10.7 IBU
20.00 gm Tettnang [2.82 %] (2 min) Hops 0.6 IBU
10.00 gm Hallertauer Mittelfrueh [3.50 %] (2 min) Hops 0.4 IBU
4 Pkgs German Wheat (Wyeast Labs #3333) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.041 SG
Measured Original Gravity: 1.041 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.94 % Actual Alcohol by Vol: 3.90 %
Bitterness: 16.3 IBU

 

[Frag_Dog]

With St Patricks Day just around the corner I brewed and cubed this last night

Irish Red Ale
Type: All Grain
Date: 12/02/2010
Batch Size: 25.00 L
Brewer: Nathan
Boil Size: 38.76 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.20 kg Ale - Maris Otter Malt (Thomas Fawcetts Floor Malted) (3.0 SRM) Grain 83.00 %
0.67 kg Carared Malt (Weyermann) (20.0 SRM) Grain 13.24 %
0.19 kg Caraaroma Malt (Weyermann) (130.0 SRM) Grain 3.75 %
35.00 gm Williamette [4.90 %] (45 min) Hops 16.1 IBU
35.00 gm Hallertauer Hersbrucker [3.00 %] (15 min) Hops 5.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min)

 

[gjhansford]

First brew today:

Vienna Lager
Batch Size (L): 20.00
Grain
3.50 kg. Vienna Malt
1.75 kg. Munich I
0.20 kg. Acidulated Malt
0.05 kg. Cara Munich 1
Mash 90 min at 64C
Hops
30.00 g. Hallertauer Mittlefrueh 60 min.
15.00 g. Hallertauer Mittlefrueh 15 min.
Yeast
WYeast 2278 Czech Pils

 

[gjhansford]

Second brew for today:

Porter
Batch Size (L): 40.00
Grain
4.00 kg. Maris Otter
0.25 kg. Crystal Pale
0.25 kg. Crystal Medium
0.25 kg. Chocolate Malt
0.15 kg. Aromatic Malt
0.10 kg. Black Patent Malt
Mash 60min at 66C
2.00 kg. Generic DME - Light added to boil
Hops
80.00 g. East Kent Goldings 60 min.
40.00 g. East Kent Goldings 15 min.
Yeast
WYeast 1318 London Ale III

 

[manticle]

Some kind of altbier today:

Type: All grain
Size: 22 liters
Color: 25 HCU (~14 SRM)
Bitterness: 35 IBU
OG: 1.052
FG: 1.010
Alcohol: 5.4% v/v (4.3% w/w)
Grain: 3.5kg JW Pilsner
500g Wheat malt
1kg JW Munich
100g JW chocolate
250g Dingemans biscuit

Mash: 70% efficiency, 60 mins, 65 degrees
Boil: 60 minutes
SG 1.038, boil size 30 liters
Hops: 45g Hallertauer (4.25% AA, 60 min.)
40g Tettnanger (4.5% AA, 20 min.)
20g Tettnanger (aroma)

Whirlfloc
German ale yeast wy 1007

 

[C_west]

This one is to help clean out some hops in the freezer, this will be the first batch that uses my new fermentation fridge, cant wait to taste it!


Recipe: India Pale Ale
Brewer: Callum
Asst Brewer: Cooper
Style: English IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 26.56 L
Estimated OG: 1.061 SG
Estimated Color: 11.7 EBC
Estimated IBU: 49.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt (2 Row) US (3.9 EBC) Grain 75.00 %
1.00 kg Munich Malt (17.7 EBC) Grain 16.67 %
0.50 kg Wheat Malt, Ger (3.9 EBC) Grain 8.33 %
20.00 gm Simcoe [12.30 %] (60 min) Hops 26.5 IBU
15.00 gm Simcoe [12.30 %] (20 min) Hops 12.0 IBU
20.00 gm Cascade [6.30 %] (15 min) Hops 6.7 IBU
15.00 gm Cascade [6.30 %] (10 min) Hops 3.7 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs US-05 Yeast-Ale

 

[Mantis]

An apa with JW Trad ale, 11% wheat, 4.5% caraaroma and 3.5%biscuit
Por, cascade, amarillo and this lot for the last 2min
125g of just picked Chinnook


Total harvest today was 425g to add to the allready harvested 475g

 

[drsmurto]

0.45 kg Rice Hulls (0.0 EBC) Adjunct 8.82 %
2.50 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 49.02 %
1.75 kg Munich II (Weyermann) (16.7 EBC) Grain 34.31 %
0.30 kg Caramel Wheat Malt (Weyermann) (115.0 EBC) Grain 5.88 %
0.10 kg Chocolate Wheat (Weyermann) (1100.0 EBC) Grain 1.96 %
50.00 gm Hallertauer Hersbrucker [2.30 %] (60 min) Hops 14.5 IBU
5.00 gm Spalt [4.70 %] (60 min) Hops 3.0 IBU
1 Pkgs Bavarian Wheat (Wyeast Labs #3638)

20L
OG 1.050
IBU 17
EBC 40

Did a double decoction with a few of the AMB boys around to see me cock it up.

This rocket scientist decided to add the rice hulls add dough in, not at mash out so i decocted them.

They stuck to the pot and burned slightly.

But, the end product ticked all the boxes, smelt and tasted beautiful.

Also sampled my latest golden ale (rye and galaxy) and the wine form last year.

Thumbs up from the boys in all departments.

 

[manticle]

Did a double decoction with a few of the AMB boys around to see me cock it up.

This rocket scientist decided to add the rice hulls add dough in, not at mash out so i decocted them.

They stuck to the pot and burned slightly.

But, the end product ticked all the boxes, smelt and tasted beautiful.

I reckon stuff ups, especially when someone else is watching, make brewing so much better. You do it so many times that you think you have everything under control then woops - forget the most basic ******* thing. As long as the hops went in and you didn't spill the wort then she'll probably turn out even better (ferment/post ferment potential issues notwithstanding).