What Are You Brewing III

[Nick JD]

Hoegaarden White
Witbier

Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 4.000
Total Hops (g): 25.00
Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 3.6 (EBC): 7.1
Bitterness (IBU): 16.3 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
2.000 kg Pilsner (50%)
2.000 kg Wheat Malt (50%)

Hop Bill
----------------
25.0 g Tettnanger Pellet (4% Alpha) @ 60 Minutes (Boil) (1.5 g/L)

Misc Bill
----------------
10.0 g Coriander Seed @ 15 Minutes (Boil)
3.0 g Irish Moss @ 15 Minutes (Boil)
5.0 g Orange Peel @ 15 Minutes (Boil)

Single step Infusion at 64C for 60 Minutes.
Fermented at 20C with Wyeast 3944 - Belgian Witbier


Recipe Generated with BrewMate

 

[Wolfman]

It's Altbier day today.

Just finished cubing this baby:

Wolfman's Altbier (M) V
Dusseldorf Altbier

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.767
Total Hops (g): 146.00
Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 8.6 (EBC): 16.9
Bitterness (IBU): 51.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
2.848 kg Pilsner (49.38%)
2.848 kg Vienna (49.38%)
0.071 kg Chocolate (1.23%)

Hop Bill
----------------
50.0 g Styrian Golding Pellet (3.5% Alpha) @ 60 Minutes (Boil) (2 g/L)
50.0 g Tettnanger Pellet (3.5% Alpha) @ 60 Minutes (Boil) (2 g/L)
15.0 g Styrian Golding Pellet (3.5% Alpha) @ 20 Minutes (Boil) (0.6 g/L)
15.0 g Tettnanger Pellet (3.5% Alpha) @ 20 Minutes (Boil) (0.6 g/L)
8.0 g Styrian Golding Pellet (3.5% Alpha) @ 0 Minutes (Boil) (0.3 g/L)
8.0 g Tettnanger Pellet (3.5% Alpha) @ 0 Minutes (Boil) (0.3 g/L)

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

Single step Infusion at 52C for 60 Minutes.
Fermented at 14C with Wyeast 1007 - German Ale

Notes
----------------
Step mash:
TEMP: 55/63/67/72/78
MINS: 5/10/45/10/10
Raise the grain bed to 63 and hold for 10 minutes.
Raise to 67, then take out 1/3 of the mash (some liquid but mainly grain)
and place in a pot.
Slowly bring to a boil on the stove, ensuring that the mash does
not burn or stick.

Meanwhile the main mash stays at 67 for the remainder of the mash
then gets raised to 72 and stays there for 10 minutes.
Take the decocting portion from the stove and slowly add back in till
either the mash hits 78 or you have added in all the mash.

If you have decocted mash left over, you can add water to get the
temp around 78 and add in with or just before the sparge. If you come
up short on temp, raise temp however you have been raising it earlier
(whether direct heat, infusion or in my case - immersion element).

Water adjustment added to the boil:
3g Calcium Sulphate
2g Calcium Chloride

Primary fermentation should be around 14 degrees.
Conditioning refers to cold conditioning/lagering. As long as you can be
bothered really but minimum 3 weeks at 0-2 degrees.

Recipe Generated with BrewMate


Just about to finish mashing this one:

Wolfman's Altbier No.2
Dusseldorf Altbier

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.800
Total Hops (g): 119.32
Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 7.9 (EBC): 15.6
Bitterness (IBU): 40.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
2.000 kg Munich I (34.48%)
2.000 kg Vienna (34.48%)
1.000 kg Pilsner (17.24%)
0.500 kg Wheat Malt (8.62%)
0.250 kg Melanoidin (4.31%)
0.050 kg Caramunich III (0.86%)

Hop Bill
----------------
51.1 g Hersbrucker Pellet (4% Alpha) @ 60 Minutes (Boil) (2 g/L)
45.5 g Tettnanger Pellet (3.5% Alpha) @ 20 Minutes (Boil) (1.8 g/L)
22.7 g Spalt Pellet (4% Alpha) @ 0 Minutes (Boil) (0.9 g/L)

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

Single step Infusion at 52C for 60 Minutes.
Fermented at 14C with Wyeast 1007 - German Ale

Notes
----------------
Step mash:
TEMP: 52/63/78
MINS: 15/60/10

The 50g of Caramunich III added at the end of 60min mash
just for colour

Water adjustment added to the boil:
3g Calcium Sulphate
2g Calcium Chloride

Primary fermentation should be around 14 degrees.
Conditioning refers to cold conditioning/lagering. As long as you can be
bothered really but minimum 3 weeks at 0-2 degrees.

Recipe Generated with BrewMate

 

[manticle]

Water adjustment added to the boil:

Looks good.

Just kegged an altbier for the Melbourne Brewer's dinner and put another in for CC yesterday. Hope to knock out another before August finishes.

One question - no adjustment to the mash or are you using 5.2 to hit target pH and the calcium salts purely for flavour and yeast health?

 

[Wolfman]

Looks good.

Just kegged an altbier for the Melbourne Brewer's dinner and put another in for CC yesterday. Hope to knock out another before August finishes.

One question - no adjustment to the mash or are you using 5.2 to hit target pH and the calcium salts purely for flavour and yeast health?

Yes mate that's right using the pH 5.2 for the mash. Don't know why it didn't come up? It is in the recipes??

The first is an exact clone of yours, The one with Syrian in it. The second is based on the other one an adjusted with the info from recipes from the recipe threads.

I'll pass a bottle of each over to you when they are done.

 

[Danwood]

Is there an easy way to import recipes to AHB from, say, BeerSmith ?

I'm just finishing a brain-fart Coconut Oatmeal Stout, in which I messed up most temp and volume parameters....but fought valiantly to bring them back into line, btw.

It's due to moving from my normal full volume infusion BIAB to a 2 step mash for the protein rest at 55C, then sacc at 67C....(possibly a bit of this too :chug: )

Any way, any tips on the first line ? I'm not so clever with the old Personal Computer !

 

[J.T]

Having got stuck into Ballast Points Big Eye IPA recently I went searching for a Sculpin IPA clone (for my money Sculpin is a better beer than Big Eye). I found this recipe on the net, hopefully it's a Sculpin IPA clone. With a bit of luck I'll brew it this arvo.

Malt
6kg Pale Malt (2-row)
350g Light Crystal
250g Cara-Pils
150g Caramalt

Hops
28g. Amarillo Mash
14g Warrior 60 min.
14g Magnum 60 min.
14g Northern Brewer 60 min.
14g Colombus 60 min.
7g Crystal 30 min.
7g Centennial 30 min.
7g Simcoe 30 min.
60g Amarillo 0 min.
28g Simcoe Dry Hop
60g Amarillo Dry Hop

Extras
1 Whirlfloc Tablet 15 Min. (boil)

Yeast
California Ale

How did this turn out?? I've been looking at brewing a Sculpin after tasting the Big Eye recently too.
I've found a few different recipes - they all seem to differ slightly.

 

[manticle]

I'll pass a bottle of each over to you when they are done.

Look forward to it.

 

[kenlock]

Is there an easy way to import recipes to AHB from, say, BeerSmith ?

I'm just finishing a brain-fart Coconut Oatmeal Stout, in which I messed up most temp and volume parameters....but fought valiantly to bring them back into line, btw.

It's due to moving from my normal full volume infusion BIAB to a 2 step mash for the protein rest at 55C, then sacc at 67C....(possibly a bit of this too :chug: )

Any way, any tips on the first line ? I'm not so clever with the old Personal Computer !

Try this Danwood

1. Where you have your recipe, click to highlight but don't open
2. The bottom of your split screen should show the recipe details
3. In the "report" choose an appropriate version ie. plain text
4. Copy then paste to AHB
5. Delete info that you don't want to add to the thread

I hope this helps.

:icon_cheers:

 

[kenlock]

First lager using rice and crystal hops.

Boy 1kg of rice takes up a lot more capacity than I thought. Used Bribe's method of cooking rice, allowing to cool to 60C, adding 1kg of malt, bringing up to 72C for 20 mins and then bringing to boil before adding to main mash. :icon_chickcheers:

Used a lot more water but a vigorous 90 min boil took care of that.

Recipe: Crystal Lager
Brewer: Ken
Style: Premium American Lager
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 23.26 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.051 SG
Estimated Color: 3.2 SRM
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.000 kg Pilsner (Weyermann) (1.7 SRM) Grain 1 80.0 %
1.000 kg Rice, Flaked (1.0 SRM) Grain 2 20.0 %
40.00 g Crystal [3.50 %] - First Wort 90.0 min Hop 3 20.5 IBUs
10.00 g Crystal [3.50 %] - Boil 10.0 min Hop 4 1.6 IBUs
1.11 tsp Yeast Nutrient (Boil 10.0 mins) Other 5 -
0.84 tsp Brew Brite (Boil 5.0 mins) Fining 6 -
10.00 g Crystal [3.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg American Lager (Wyeast Labs #2035) Yeast 8 -


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 5.000 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 10.00 l of water at 56.4 C 50.0 C 20 min
Saccharification Add 7.00 l of water at 89.0 C 64.0 C 60 min
Mash Out Add 11.27 l of water at 99.9 C 77.0 C 10 min

 

[raven19]

Double brew day finished.

Weizen
40 Pils
60 Wheat
Hallertau at 60min to 11ibu
Step Mash, including acid rest around 45ish
1048og
wy3068

Southern English Brown Ale
79 ale
10 caramalt
5 crystal med
4 pale choc
2 carafa spec2
20ibu with EGK at 60min
1042 oh, 69ish mash
WY1469

2 full cubes ready for pitching!

 

[Pennywise]

Just thrown this in the fermenter for a 22L batch

mashed at 67c

4.25kg simpsons mo
500g flaked barley
250g brown malt
250g pale choc malt
250g roast barley
magnaum to 41 ibu @ 60 mins

fermenting with wyeast 1098 @ 19c

OG was supposed to be 1.049 but I hit 1.046

 

[kenlock]

Decided I wasn't going out, so might as well do brew No.2 while watching the footy and le tour.

Attempt at a Hoppy Hefe, with a little more bitterness which I think the original needed. Didn't have any crystal 10L so went with the caramalt, so will be a little darker.

Recipe: Hoppy Hefe
Brewer: Ken
Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.84 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.055 SG
Estimated Color: 4.5 SRM
Estimated IBU: 33.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.07 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 58.8 %
2.11 kg Wheat Malt (1.3 SRM) Grain 2 40.4 %
0.04 kg Caramalt (15.2 SRM) Grain 3 0.7 %
18.00 g B Saaz [8.00 %] - Boil 60.0 min Hop 4 19.2 IBUs
12.00 g Citra [12.00 %] - Boil 30.0 min Hop 5 14.7 IBUs
45.00 g B Saaz [8.00 %] - Boil 0.0 min Hop 6 0.0 IBUs
45.00 g Citra [12.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg American Wheat (Wyeast #1010) Yeast 8 -
25.00 g B Saaz [8.00 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs
25.00 g Citra [12.00 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.23 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.63 l of water at 72.8 C 65.0 C 90 min
Mash Out Add 8.72 l of water at 99.5 C 77.0 C 10 min

Sparge: Fly sparge with 12.72 l water at 77.0 C

Drinking a Mad Brewers Hoppy Hefe as I brew.
:icon_chickcheers:

Edit: Will ferment at 14C

 

[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)

Subbed 1 kg of pils for munich I so no longer SMASH. No mash adjustment - just added 5 g cal chloride to the boil. Temp rests slightly different - 62 for 15 then 68 for 45. Decoctions wherever they fit (still two thick and one thin). Saaz actually 3.2 % so a touch more added in.

Also took 8 L of total runnings for FWH addition (scared of boiling hops for too long and 120 mins seems to be the recommended limit) and brought to the boil, then turned off heat. 80 min will become 60 and fwh wort will be added back in at that point.

Yeast is actually WY budvar.

 

[brettprevans]

hlt went on 40min ago. should be mashing in shortly.

Smokn fat Scotch Ale
42L
13kg Trad Ale
1kg Dark Crystal
700g Munich 1 (light)
210g Choc
360g Special B
420g Best Smoked
mash at 68C for 60min
50g Nugget (12%AA)@ 60


US05 (cal common would also be good)

Will run a 23L Gyle @ 65C (which im calling US Bong Water off the back of this and do a hopburst of
Glacier 50g
chinook 60g
Saaz 90g
Cluster 100g flowers
50g @ FWH
50g @ 30
50g @ 15
50g @ 5
50g @ 0

Fkn cracker!!! 3 weeks in the keg. Toffee, etc good caramelised scotch ale plus a little smoke. Gorgeous drink to either pound back or sit and sip. Heaps of flavour for a cheats scotch. Haven't fermented bong water yet.

u.could prob cut back on crystal to reduce toffee-ness. If u don't like that flavour. I must admit that it is pretty dominating.

 

[Malted]

Fkn cracker!!! 3 weeks in the keg. Toffee, etc good caramelised scotch ale plus a little smoke. Gorgeous drink to either pound back or sit and sip. Heaps of flavour for a cheats scotch. Haven't fermented bong water yet.

u.could prob cut back on crystal to reduce toffee-ness. If u don't like that flavour. I must admit that it is pretty dominating.

I find it very interesting when folks report back on what they thought about the brew. Cheers!

 

[manticle]

All mine are amazing (except for the **** ones).

 

[Malted]

All mine are amazing (except for the **** ones).

Yeah interesting...

 

[brettprevans]

All mine are amazing (except for the **** ones).

Same as me mate. Must be because we r both Melbourne brewers club. Lol

 

[sponge]

All packed up after a little APA


DrSmurto's rye grain bill.

Cube hopped 60/20/20% amarillo/ns/galaxy

35ibus
1.052


Sponge

 

[notung]

Emptied 11L of 'Orfy's Hopgoblin clone' onto a Wyeast 1469 yeast cake after racking the 2.8% abv mild ale off it.

Type: All Grain
Date: 5/07/2012
Batch Size: 13.23 L
Brewer: notung
Boil Size: 17.23 L Asst Brewer:
Boil Time: 60 min Equipment: Cam's BIAB system
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes:

2.76 kg Maris Otter (Crisp) (4.0 SRM) Grain 88.07 %
0.14 kg Carapils/foam (Weyermann) (2.0 SRM) Grain 4.59 %
0.14 kg Crystal (Joe White) (72.0 SRM) Grain 4.59 %
0.09 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 2.75 %
7.00 gm Fuggles (2011) [5.00 %] (60 min) (First Wort Hop) Hops 7.2 IBU
7.00 gm Styrian Goldings (2011) [5.20 %] (60 min) (First Wort Hop) Hops 7.5 IBU
7.00 gm Styrian Goldings (2011) [5.20 %] (30 min) Hops 5.2 IBU
7.00 gm Fuggles (2011) [5.00 %] (30 min) Hops 5.0 IBU
9.00 gm Styrian Goldings (2011) [5.20 %] (0 min) Hops -
9.00 gm Fuggles (2011) [5.00 %] (0 min) Hops -
1 Pkgs West Yorkshire (Wyeast Labs #1469) [Cultured] Yeast-Ale

Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.35 % Actual Alcohol by Vol: 7.70 %
Bitterness: 24.9 IBU Calories: 596 cal/l
Est Color: 16.9 SRM Color: Color

Created the wort on a double brew day, hence made a bunch of silly mistakes (skipped mash out, boiled for 90mins rather than 60). Resulting wort is slightly higher OG than anticipated!