What Are You Brewing III

[manticle]

Haven't brewed for a few weeks and have a mild CUB product induced headache so a late start on this one:

German lager thingamajig

Type: All grain
Size: 22 liters
Color: 13 HCU (~9 SRM)
Bitterness: 35 IBU
OG: 1.054
FG:1.012
Alcohol: 5.4% v/v (4.2% w/w)
Grain: 1.7kg Weyermann Pilsner
1.7kg Weyermann Vienna
1.7kg Weyermann Munich
250g Weyermann victory
100g Weyermann CaraMunich
Mash: 70% efficiency,
TEMP: 55/62/67/72/78
TIME: 5/15/45/10/10
Some decocting
Boil: 90 minutes, SG 1.037, 32 liters
Hops: 20g Spalt (5.75% AA, 60 min.)
20g Tettnanger (3.5% AA, 60 min.)
15g Spalt (5.75% AA, 20 min.)
15g Tettnanger (3.5% AA, 20 min.)
10g Spalt (aroma)
10g Tettnanger (aroma)

One of the recent lager yeasts I bought.
CaCl2 and CaS04 to mash. Phosphoric acid if necessary (probably wont be)

 

[jyo]

Haven't brewed an APA for ages, so this one is for tomorrow.

American Pale Ale July 2012

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.450
Total Hops (g): 95.00
Original Gravity (OG): 1.059 (P): 14.5
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 9.6 (EBC): 18.9
Bitterness (IBU): 39.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
3.400 kg Vienna (62.39%)
1.700 kg Galaxy Malt (31.19%)
0.200 kg Caramunich I (3.67%)
0.150 kg Crystal 120 (2.75%)

Hop Bill
----------------
15.0 g Amarillo Pellet (7% Alpha) @ 40 Minutes (Boil) (0.7 g/L)
20.0 g Amarillo Pellet (7% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
25.0 g Cascade Pellet (3.5% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
15.0 g Amarillo Pellet (7% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
20.0 g Galaxy Pellet (12.2% Alpha) @ whirlpool (Boil) (0.9 g/L)

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

Single step Infusion at 66C for 90 Minutes.
Fermented at 18C with Wyeast 1272 - American Ale II

 

[The Village Idiot]

First shot at a AG Brown Ale, any thoughts/comments appreciated.


Brown Eyed Girl
Southern English Brown Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.620
Total Hops (g): 35.00
Original Gravity (OG): 1.048 P: 11.9
Final Gravity (FG): 1.017 P: 4.3
Alcohol by Volume (ABV): 4.02 %
Colour (SRM): 15.3 (EBC): 30.1
Bitterness (IBU): 22.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90

Grain Bill
----------------
3.250 kg Joe White Trad Ale (70.35%)
1.000 kg Victory (21.65%)
0.200 kg Heritage Crystal (4.33%)
0.100 kg Wheat Malt (2.16%)
0.070 kg Chocolate (1.52%)

Hop Bill
----------------
35.0 g East Kent Golding Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.7 g/L)

Misc Bill
----------------
5.0 g Calcium Chloride @ 0 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Single step Infusion at 67C for 60 Minutes.
Fermented at 17-18C with Safeale S-04


Recipe Generated with BrewMate


cheers, Peter

 

[Thefatdoghead]

Next on the list:

95% Premium pilsner
5% Vienna

Hallertauer @ 40min to 25 IBU's

Yeast 2565 Kolsch

OG-1.048
FG-1.009

Add needed calcium and acid.

Ferment at 15-17 degrees.

 

[milestron]

Planning a Belgian dark strong / quad / whatever you'd like to call it next weekend. Still tinkering with the recipe but this is loosely based on a Rochefort 10 recipe I found floating around.

Original Gravity (OG): 1.081 (P): 19.6
Final Gravity (FG): 1.017 (P): 4.3
Alcohol (ABV): 8.35 %
Colour (SRM): 27.6 (EBC): 54.4
Bitterness (IBU): 25.9 (Average)

51.09% Pilsner 3.5kg
21.9% Maris Otter Malt 1.5kg
7.3% Caramalised dates 500g
3.65% Aromatic Malt 250g
3.65% Candi Sugar, Dark 250g
3.65% Caramunich I 250g
3.65% Carared 250g
3.65% Wheat Malt 250g
1.46% Special-B 100g

1.3 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)
0.8 g/L Hallertau Tradition (5.7% Alpha) @ 30 Minutes (Boil)
0.8 g/L Hallertau Tradition (5.7% Alpha) @ 5 Minutes (Boil)

0.3 g/L Corriander Seed @ 10 Minutes (Boil)

Yeast 1214 (going with the chimay yeast after reading a few posts on it vs rochefort yeast, i'm sure either would do the job fine though)

The candi sugar is d2 which I am using up from a previous brew. The hops also are using up what's on hand although I think it would be appropriate.

Any thoughts appreciated, I am a bit worried that (1) - the grain schedule is just overly complicated and will result in there being too much different things going on, (2) - the specialty grains are bit high being 16% of total fermentables (including sugar additions) so 17.5% of grain

I got the dates idea from http://www.aussiehomebrewer.com/forum/inde...59210&st=40. I figure this one will be quite boozy and need some time to age (i'm patient so that's ok)

 

[Dazza88]

Planning a Belgian dark strong / quad / whatever you'd like to call it next weekend. Still tinkering with the recipe but this is loosely based on a Rochefort 10 recipe I found floating around.

Original Gravity (OG): 1.081 (P): 19.6
Final Gravity (FG): 1.017 (P): 4.3
Alcohol (ABV): 8.35 %
Colour (SRM): 27.6 (EBC): 54.4
Bitterness (IBU): 25.9 (Average)

51.09% Pilsner 3.5kg
21.9% Maris Otter Malt 1.5kg
7.3% Caramalised dates 500g
3.65% Aromatic Malt 250g
3.65% Candi Sugar, Dark 250g
3.65% Caramunich I 250g
3.65% Carared 250g
3.65% Wheat Malt 250g
1.46% Special-B 100g

1.3 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)
0.8 g/L Hallertau Tradition (5.7% Alpha) @ 30 Minutes (Boil)
0.8 g/L Hallertau Tradition (5.7% Alpha) @ 5 Minutes (Boil)

0.3 g/L Corriander Seed @ 10 Minutes (Boil)

Yeast 1214 (going with the chimay yeast after reading a few posts on it vs rochefort yeast, i'm sure either would do the job fine though)

The candi sugar is d2 which I am using up from a previous brew. The hops also are using up what's on hand although I think it would be appropriate.

Any thoughts appreciated, I am a bit worried that (1) - the grain schedule is just overly complicated and will result in there being too much different things going on, (2) - the specialty grains are bit high being 16% of total fermentables (including sugar additions) so 17.5% of grain

I got the dates idea from http://www.aussiehomebrewer.com/forum/inde...59210&st=40. I figure this one will be quite boozy and need some time to age (i'm patient so that's ok)

I would recommend using a well received recipe, the link below has good feedback. I plan to give it ago in the future, its for rochefort 8.

http://www.homebrewtalk.com/f73/rochefort-...can-get-158933/

 

[mr_tyreman]

Just for a giggle i brewed an Imperial IPA yesterday

91% Barett Burston Pale
4.5% Wheat
4.5% Caramunich 2

100g Southern X @ MASH

100g Southern X @ 60

100g Southern X @ 10

100g Southern X @ 0

100g Southern X @ DRY HOP

20L Batch

200IBU's

20 EBC

9.5% ABV

1056


Should be fairly ridiculous

 

[going down a hill]

First shot at a AG Brown Ale, any thoughts/comments appreciated.


Brown Eyed Girl
Southern English Brown Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.620
Total Hops (g): 35.00
Original Gravity (OG): 1.048 P: 11.9
Final Gravity (FG): 1.017 P: 4.3
Alcohol by Volume (ABV): 4.02 %
Colour (SRM): 15.3 (EBC): 30.1
Bitterness (IBU): 22.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90

Grain Bill
----------------
3.250 kg Joe White Trad Ale (70.35%)
1.000 kg Victory (21.65%)
0.200 kg Heritage Crystal (4.33%)
0.100 kg Wheat Malt (2.16%)
0.070 kg Chocolate (1.52%)

Hop Bill
----------------
35.0 g East Kent Golding Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.7 g/L)

Misc Bill
----------------
5.0 g Calcium Chloride @ 0 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Single step Infusion at 67C for 60 Minutes.
Fermented at 17-18C with Safeale S-04


Recipe Generated with BrewMate


cheers, Peter

I'd sub the Joe White ale for Marris Otter and use Wyeast Ringwood yeast instead, I'm a sucker for those two ingredients together. Looks like a good recipe.

 

[The Village Idiot]

I'd sub the Joe White ale for Marris Otter and use Wyeast Ringwood yeast instead, I'm a sucker for those two ingredients together. Looks like a good recipe.

Yeah, I was planning on using MO but grabbed the wrong grain........ next time. Looked and tasted on the money into the fermenter.

 

[tricache]

Bottled with new bottling wand (halved my time) and first time bulk priming last night so now I am on the look out for my next batch...

 

[Dave70]

Barley, wheat and hops.

22L

2.8 kg pale
2.8 wheat

Amarillo 10g @ 45
Cascade 40g @ 20
Amarillo 20g @ 10
Saaz 30g @ O

US 05 in a 1L starter at 18deg.

Might dry hop with some more cascade. We'll see after a week.

With only four odd months until summer, it's time to develop a guzzler I say.

 

[tricache]

Barley, wheat and hops.

22L

2.8 kg pale
2.8 wheat

Amarillo 10g @ 45
Cascade 40g @ 20
Amarillo 20g @ 10
Saaz 30g @ O

US 05 in a 1L starter at 18deg.

Might dry hop with some more cascade. We'll see after a week.

With only four odd months until summer, it's time to develop a guzzler I say.

That was my theory as well, summer is time for throwing back cold ones and my 7% stout might be dangerous for that :lol:

 

[Trippers]

Brewed this yesterday. Wow malty McMalt!

Dussledorf
Brew Type: All Grain Date: 29/06/2012
Style: Dusseldorf Altbier Brewer: TRIPPERS BAR & BREWERY
Batch Size: 55.00 L Assistant Brewer:
Boil Volume: 72.11 L Boil Time: 90 min
Brewhouse Efficiency: 75.0 % Equipment: TRIPPERS BREWERY
Actual Efficiency: 80.5 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
9.50 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 71.4 %
2.00 kg Munich, Light (Joe White) (9.0 SRM) Grain 15.0 %
1.20 kg Victory Malt (25.0 SRM) Grain 9.0 %
0.30 kg Carafa II (Weyermann) (415.0 SRM) Grain 2.3 %
0.30 kg Caramunich II (Weyermann) (63.0 SRM) Grain 2.3 %
70.00 gm Magnum [14.00%] (60 min) Hops 43.8 IBU
40.00 gm Tettnang [4.50%] (15 min) Hops 4.0 IBU
3 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale

Ferment at 15 and lager at 3 for 4 weeks.

 

[Trippers]

Beechwood Smoked Marzen
Brew Type: All Grain Date: 17/04/2012
Style: Oktoberfest/Marzen Brewer: TRIPPERS BAR & BREWERY
Batch Size: 55.00 L Assistant Brewer:
Boil Volume: 72.11 L Boil Time: 90 min
Brewhouse Efficiency: 75.0 % Equipment: TRIPPERS BREWERY
Actual Efficiency: 74.6 %

6.75kg Pilsner was cold smoked over beech wood for 5 hours at home (50% Grain Bill)

Ingredients Amount Item Type % or IBU
6.75 kg Pilsner (IMC) (2.0 SRM) Grain 50.0 %
4.00 kg Munich, Light (Joe White) (9.0 SRM) Grain 29.6 %
2.00 kg Vienna Malt (Briess) (3.5 SRM) Grain 14.8 %
0.75 kg Caramunich Malt (56.0 SRM) Grain 5.6 %
120.00 gm Tettnang [4.50%] (60 min) Hops 23.9 IBU
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager

Fermented at 10 for 4-6 weeks and lagered at 2 for a couple of weeks.

This is my swap beer. Bottled the other day. Tasting pretty great and SMOKEY!
The longer its left the better it will be!

 

[Dave70]

That was my theory as well, summer is time for throwing back cold ones and my 7% stout might be dangerous for that :lol:

Precisely. Fell into that trap with some Belgian strong ale.
Oh yeah, this is going down eeezzzzyyyy..
Wifey had me on suicide watch the next day.

To that end, I'd call it a theorem.

 

[mje1980]

Got a bag of briess ashburne mild ale malt so im doing a mild. Going with no xtal malts for something different ( and im running very low haha ).

96.2% Mild malt
1.9% Pale choc
1.9% Black

Willamette @ 60 mins

Uk ale yeast ( not sure which yet, im all out )

1.036
20 IBU

 

[donburke]

going to sneak a quick one in tonight and take advantage of this unusually balmy sydney weather, how nice is it this afternoon ?

Recipe: ENGLISH BITTER
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 63.00 L
Boil Size: 72.92 L
Estimated OG: 1.048 SG
Estimated Color: 18.7 EBC
Estimated IBU: 30.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 kg Pale Malt, Golden Promise (Thomas Fawcett)Grain 92.31 %
1.00 kg Crystal (Heritage) (150.0 EBC) Grain 7.69 %
75.00 gm Fuggles [3.80 %] (75 min) (First Wort HopHops 12.9 IBU
75.00 gm Goldings, East Kent [5.10 %] (30 min) Hops 11.5 IBU
75.00 gm Styrian Goldings [3.50 %] (20 min) Hops 6.2 IBU
2.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
7.00 gm Calcium Chloride (Mash 75.0 min) Misc
7.00 gm Gypsum (Calcium Sulfate) (Mash 75.0 min) Misc
2 Pkgs Thames Valley Ale II (Wyeast Labs #1882) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 13.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
5 min Mash In Add 40.00 L of water at 63.4 C 58.0 C
75 min Saccarification Heat to 66.0 C over 8 min 66.0 C
10 min Mash Out Add 42.00 L of water at 90.8 C 78.0 C


Notes:
------
75 min addition is fwh
30 min addition is 15 min addition
20 min addition is 5 min addition

fill 2 x 17 litre cubes & 1 x 23 litre cube

 

[manticle]

Bo Pils

Type: All grain Size: 22 liters
Color: 3 HCU (~3 SRM)
Bitterness: 39 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 5kg German Pilsner
Mash: 70% efficiency
TEMP: 35/53/62/73/78
TIME: 40/05/45/20/10

Mash in with 45 degree water @ 1.85L: 1 kg, pull decoction, use to raise to 53, pull second decoction, step to 62, use second decoction to raise to 73, pull thin decoction, use to raise to 78.

Boil: 120 minutes
SG 1.035
32 liters
Hops: 35g Saaz (3.5% AA, FWH)
35g Saaz (3.5% AA, 80 min.)
15g Saaz (3.5% AA, 25 min.)

Fermented with WY urquell yeast
Mash pH adjusted with cal chloride and and phosphoric acid.

Fermented at 4 degrees and allowed to slowly rise to 9. Diacetyl rest at 20 (despite it supposedly being a signature trait in Urquell)

 

[Gar]

All set up for an Irish Red in the morning

29L batch
Efficiency: 70%
OG: 1.055
IBU: 21
Mash: 67
Ferment: 18'

6.30 kg Maris Otter
1.00 kg Carared
0.20 kg Caraaroma
0.15 kg Pale Chocolate

45g EKG - First Wort

Wyeast - 1084 Irish Ale

 

[winkle]

A possible double batch today IRA first up

Mahaffeys' Eire-ish Red
Irish Red Ale
Type: All Grain
Batch Size (fermenter): 22.00 l
Boil Size: 31.09 l
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 26.82 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 19.16 l Est Mash Efficiency 84.4 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
4.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 93.8 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2 5.2 %
0.05 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 3 1.0 %
25.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 4 22.6 IBUs
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 5 -
15.00 g Goldings, East Kent [5.00 %] - Aroma Steep 15.0 min Hop 6 0.0 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 7 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 8 -
15.00 g Goldings, East Kent [5.00 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs

Beer Profile

Est Original Gravity: 1.049 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 22.6 IBUs Calories: 427.1 kcal/l
Est Color: 30.5 EBC

Flying Pig Bitter for number two :icon_cheers: , stepping away from the Belgians for a week or so, need some lowish bittered scoffers for fireside consumption. A big BDA is coming soon though