What Are You Brewing III

[Nick JD]

Stonelager
German Pilsner (Pils)

Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 3.600
Total Hops (g): 45.00
Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 37.3 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pilsner (97.22%)
0.100 kg Melanoidin (2.78%)

Hop Bill
----------------
20.0 g Hallertau Aroma Pellet (7.6% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
25.0 g Hallertau Aroma Pellet (7.6% Alpha) @ 15 Minutes (Boil) (1.5 g/L)

Single step Infusion at 64C for 60 Minutes.
Fermented at 12C with Saflager S-189


Recipe Generated with BrewMate

 

[_HOME_BREW_WALLACE_]

Will knock this out first thing, then another grain bill like the Centennial recipie but a number of small frequent late hop additions.........

Hallertau Rice Lager
Australian Lager

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 50.00
Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 3.4 (EBC): 6.6
Bitterness (IBU): 18.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90

Grain Bill
----------------
4.000 kg Pale Malt (80%)
1.000 kg Flaked Rice (20%)

Hop Bill
----------------
25.0 g Hallertau Aroma Pellet (8.1% Alpha) @ 20 Minutes (Boil) (1.1 g/L)
25.0 g Hallertau Aroma Pellet (8.1% Alpha) @ 3 Days (Dry Hop) (1.1 g/L)

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

Single step Infusion at 63C for 90 Minutes.
Fermented at 20C with Saflager S-189


Recipe Generated with BrewMate

 

[black_labb]

Brewed an oatmeal stout the other day. Should have brewed it in the summer for winter but I'm sure it will be enjoyed

Oatmeal Stout

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.635
Total Hops (g): 60.00
Original Gravity (OG): 1.057 (P): 14.0
Final Gravity (FG): 1.016 (P): 4.1
Alcohol by Volume (ABV): 5.38 %
Colour (SRM): 36.3 (EBC): 71.5
Bitterness (IBU): 32.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.100 kg Maris Otter Malt (72.76%)
0.350 kg Malted Oats (6.21%)
0.350 kg Golden Naked Oats (6.21%)
0.300 kg Biscuit (5.32%)
0.300 kg Black Malt (5.32%)
0.235 kg Chocolate (4.17%)

Hop Bill
----------------
30.0 g Spalter select Pellet (5.7% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
30.0 g Spalter select Pellet (5.7% Alpha) @ 10 Minutes (Boil) (1.3 g/L)

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

Step mash from 68C upwards for 70 Minutes.
Fermented at 20C with


Recipe Generated with BrewMate

 

[bradsbrew]

Gotta love RDO's

30-07-12 The Sky PA is Falling
American IPA

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.900
Total Hops (g): 157.00
Original Gravity (OG): 1.068 (P): 16.6
Final Gravity (FG): 1.017 (P): 4.3
Alcohol by Volume (ABV): 6.68 %
Colour (SRM): 10.4 (EBC): 20.5
Bitterness (IBU): 72.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 82
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Oakey Malt (84.75%)
0.350 kg Wheat Malt (5.93%)
0.300 kg Munich I (5.08%)
0.150 kg Crystal 90 (2.54%)
0.100 kg Chocolate, Pale (1.69%)

Hop Bill
----------------
10.0 g Amarillo Pellet (9.6% Alpha) @ 90 Minutes (First Wort) (0.5 g/L)
10.0 g Columbus Pellet (14.7% Alpha) @ 90 Minutes (First Wort) (0.5 g/L)
10.0 g Warrior Pellet (15.8% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
15.0 g Amarillo Pellet (8.6% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
30.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (1.4 g/L)
10.0 g Columbus Pellet (14.7% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
11.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
11.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
11.0 g Motueka Pellet (8.6% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
20.0 g Cascade Pellet (7.8% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)
11.0 g Columbus Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)
8.0 g Warrior Pellet (15.8% Alpha) @ 0 Days (Dry Hop) (0.4 g/L)

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

Single step Infusion at 65C for 90 Minutes.
Fermented at 18C with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

 

[sponge]

Prepping everything this afternoon for a Landlord inspired brew

97% MO
3% Dark Xtal

EKG @ FWH
Styrians @ cube

1.046 - 67'C mash
35IBU

WLP005

 

[Nick JD]

Amarillo & Cascade AAA
American Amber Ale

Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 4.040
Total Hops (g): 75.00
Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 15.2 (EBC): 29.9
Bitterness (IBU): 34.5 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malt (86.63%)
0.400 kg Caramunich III (9.9%)
0.100 kg Melanoidin (2.48%)
0.040 kg Roasted Barley (0.99%)

Hop Bill
----------------
45.0 g Amarillo Pellet (9.2% Alpha) @ 15 Minutes (Boil) (2.6 g/L)
30.0 g Cascade Pellet (5.8% Alpha) @ 15 Minutes (Boil) (1.8 g/L)

Single step Infusion at 64C for 60 Minutes.
Fermented at 20C with Coopers Bottle Yeast


Recipe Generated with BrewMate

 

[jyo]

I need a quick keg filler. Just a touch too dark for a blonde, but who cares!

Date Blonde Ale August 2012
Blonde Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.100
Total Hops (g): 52.00
Original Gravity (OG): 1.044 (P): 11.0
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.32 %
Colour (SRM): 6.5 (EBC): 12.8
Bitterness (IBU): 21.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
2.300 kg Galaxy Malt (56.1%)
1.500 kg Vienna (36.59%)
0.300 kg Date syrup @ 10 minutes (7.32%)

Hop Bill
----------------
42.0 g Cascade Pellet (3.5% Alpha) @ 60 Minutes (Boil) (1.8 g/L)
10.0 g Cascade Pellet (3.5% Alpha) @ 10 Minutes (Boil) (0.4 g/L)

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

Single step Infusion at 65C for 90 Minutes.
Fermented at 17C with Safale US-05


Recipe Generated with BrewMate

 

[winkle]

Tomorrow a Biere D'Gard....
this crappy cold weather has to be good for something <_<

Hogshead Biere de Gard #2
Biere de Garde
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l
Boil Time: 75 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 84.8 %
Fermentation: Ale, Two Stage

Ingredients
Amt Name Type # %/IBU
12.15 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
4.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 2 70.8 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 3 15.7 %
0.50 kg Abbey (Weyermann) (40.0 EBC) Grain 4 7.9 %
0.06 kg Black Malt (Simpsons) (1083.5 EBC) Grain 5 0.9 %
0.30 kg Cane (Beet) Sugar (0.0 EBC) Sugar 6 4.7 %
30.00 g Brewer's Gold [8.00 %] - Boil 60.0 min Hop 7 21.9 IBUs
0.29 tsp Kopperfloc (Boil 10.0 mins) Fining 8 -
15.00 g Strisslespalt [4.00 %] - Aroma Steep 10.0 min Hop 9 0.0 IBUs
1.0 pkg SafLager German Lager (DCL/Fermentis #S-189) [23.66 ml] Yeast 10 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -

Beer Profile

Est Original Gravity: 1.064 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.7 %
Bitterness: 21.9 IBUs Calories: 427.1 kcal/l
Est Color: 22.8 EBC

 

[sponge]

Prepping everything this afternoon for a Landlord inspired brew

97% MO
3% Dark Xtal

EKG @ FWH
Styrians @ cube

1.046 - 67'C mash
35IBU

WLP005

Cleaned and packed up.

Should hopefully be fermenting it in the next couple of days with a bit of yeast slurry from a porter.

Ended up with EKG & Styrians in the cube, since the last bitter I made was all styrians.



Sponge

 

[manticle]

English bitter august 2012

Type: All grain Size: 22 liters
Color: 17 HCU (~10 SRM)
Bitterness: 45 IBU
OG: 1.055
FG: 1.012
Alcohol: 5.6% v/v (4.4% w/w)
Grain: 5kg maris
250g biscuit
250g heritage crystal

Mash: 70% efficiency,
TEMP: 55/62/68/72/78
TIME: 5/15/45/10/10
Boil: 90 minutes , SG 1.038 32 liters
Hops: 20g Challenger (6.5% AA, 60 min.)
20g Kent Goldings (4.5% AA, 60 min.)
20g Challenger (6.5% AA, 20 min.)
20g Kent Goldings (4.5% AA, 20 min.)
10g Challenger (aroma)
10g Kent Goldings (aroma)

Small reduction of 2 L of wort to 600 mL

1469

3g Cacl2
4gCaSO4
to mash and boil

 

[PhantomEasey]

Having a crack at an Irish Red Ale, based on the 'better red than dead' recipe posted by Fatgodzilla.


Irish Red Ale 01 (Irish Red Ale)

Original Gravity (OG): 1.053 (P): 13.1
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 18.6 (EBC): 36.6
Bitterness (IBU): 26.2 (Average - No Chill Adjusted)

58.33% Maris Otter Malt
28.77% Munich I
5.75% Carared
4.71% Crystal 120
2.43% Roasted Barley

1.3 g/L Fuggles (4.6% Alpha) @ 45 Minutes (Boil)
1.2 g/L East Kent Golding (4.5% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 67C for 60 Minutes. Boil for 90 Minutes

Fermented at 18C with Wyeast 1084 - Irish Ale

Notes: 8/4/2012 4:01:11 PM : Recipe based on http://www.aussiehomebrewer.com/forum/inde...&recipe=709

23L scaled to 18L


Recipe Generated with BrewMate

 

[Fourstar]

Partigyle session today. First runnings only for a flavoursome Belgian Tripel and the second runnings for a hoppy Belgian table ier.

Both using Wyeast Trappist High Gravity strain :icon_cheers:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Tripel
Brewer:
Style: Belgian Tripel
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Boil Size: 33.57 l
Estimated OG: 1.109 SG
Estimated Color: 5.1 SRM
Estimated IBU: 30.1 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
10.00 kg Pilsner, Malt Craft Export (Joe White) ( Grain 3 90.9 %
20.00 g Styrian Goldings [5.00 %] - First Wort 6 Hop 4 9.4 IBUs
20.00 g Styrian Goldings [3.40 %] - First Wort 6 Hop 5 6.4 IBUs
10.50 g Magnum [14.40 %] - First Wort 60.0 min Hop 6 14.3 IBUs
10.00 g Styrian Goldings [3.40 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787 Yeast 8 -
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 9 9.1 %


Mash Schedule: Braden Stepmash
----------------------------
Name Description Step Temperat Step Time
Dough in Add 31.84 l of water at 60.3 C 55.0 C 5 min
Maltose Heat to 63.0 C over 4 min 63.0 C 30 min
Dextrinization Heat to 70.0 C over 4 min 70.0 C 40 min
mashout Heat to 73.0 C over 4 min 73.0 C 10 min




BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Belgian Hoppy Table Bier
Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Boil Size: 33.57 l
Estimated OG: 1.037 SG
Estimated Color: 12.0 SRM
Estimated IBU: 26.6 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.25 kg Pilsner, Malt Craft Export (Joe White) ( Grain 3 78.3 %
0.50 kg Victory Malt (25.0 SRM) Grain 4 12.0 %
0.20 kg Caraaroma (Weyermann) (178.0 SRM) Grain 5 4.8 %
0.10 kg Caramunich II (Weyermann) (63.0 SRM) Grain 6 2.4 %
0.10 kg Carared (Weyermann) (24.0 SRM) Grain 7 2.4 %
10.00 g Magnum [14.00 %] - First Wort 60.0 min Hop 8 19.0 IBUs
30.00 g Styrian Goldings [3.40 %] - Boil 20.0 mi Hop 9 7.6 IBUs
20.00 g Styrian Goldings [3.40 %] - Boil 0.0 min Hop 10 0.0 IBUs


Mash Schedule: Braden Stepmash
----------------------------
Name Description Step Temperat Step Time
Dough in Add 13.80 l of water at 60.1 C 55.0 C 5 min
Maltose Heat to 63.0 C over 4 min 63.0 C 30 min
Dextrinization Heat to 70.0 C over 4 min 70.0 C 40 min
mashout Heat to 73.0 C over 4 min 73.0 C 10 min

 

[DarkFaerytale]

Bostons czech pils

http://www.aussiehomebrewer.com/forum/inde...&recipe=651

 

[tricache]

Got the itch after bottling my IPA (which I still think looks like muddy water :lol: ) and while shopping for dinner I saw Tooheys cans on sale for $9 :lol:

Probably the most boring beer I have put down but also the cheapest.

1 x Tooheys Special Lager
1kg of Dex (left over from my bulk purchase)
Coopers Yeast (from a few cans ago)

A basic "Lazy Day Lager" for summer

 

[warra48]

Put this one down today.

It's a sort of Blonde or Summer Ale, but the colour is way too deep. Don't really care, so long as it tastes good, as it won't be entered into a comp. Didn't have much option, as I'm really low on base malt until I see MHB in a couple of weeks time. Also, cleared out the last of some hops for bittering.

Hit all my target figures pretty spot on.
24 litres into the fermenter at OG 1.046.

3000.0 g Munich, Light (Joe White) (21.0 EBC) Grain 4 70.6 %
1100.0 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5 25.9 %
100.0 g Carahell (Weyermann) (25.6 EBC) Grain 6 2.4 %
50.0 g Crystal Malt - Light (120.0 EBC) Grain 7 1.2 %
14.0 g First Gold [7.90 %] - First Wort 60.0 min Hop 8 13.0 IBUs
9.5 g Challenger [7.90 %] - First Wort 60.0 min Hop 9 8.8 IBUs
15.0 g Styrian Goldings [2.30 %] - Boil 20.0 min Hop 10 2.2 IBUs
10.0 g Goldings, East Kent [4.80 %] - Boil 10.0 min Hop 12 1.9 IBUs
10.0 g Styrian Goldings [2.30 %] - Boil 5.0 min Hop 14 0.5 IBUs
10.0 g Goldings, East Kent [4.80 %] - Boil 0.0 min Hop 15 0.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 11 -
3.00 g Yeast Nutrient (Boil 10.0 mins) Other 13 -
1.0 pkg Whitbread Ale (Wyeast Labs #1099) Jar of slurry from previous batch.

 

[black_labb]

Brewed a belgian pale yesterday

2kg JW Pale ale
1.5kg vienna
1kg Marris otter
200g melanoiden
150g abbey
100g spec B
100g carawheat


30g spalter select (5.6%AA) @60
30g styrian goldings (3.4%AA) into the cube

Did a bit of a step mash
og should be about 1052, ibu~26


I'm planning on fermenting it on 3787 and making use of the healthy yeast (either krausen or cake) for a dubble and possibly more

 

[_HOME_BREW_WALLACE_]

Gonna get a bit experimental later......

OG 1035

75% bb ale
25% rolled oats
EKG to 20 ibu @ 30mins

mash at 65C 60mins

Nottingham yeast

 

[OneEye]

Wanted to enter a few beers into competition for the first time and am starting proceedings with this...

Brewed this today and is already tasting promising

Silver Lining Vanilla Porter - 19L

BIAB 45min @66C then left for another 10min while it ramped up to boil - my version of a mash out

Ingredients:
------------
Amt Name Type # %/IBU
2.00 kg Golden Promise (Simpsons) (3.9 EBC) Grain 36.9 %
2.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 36.9 %
0.40 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 7.4 %
0.34 kg Barley, Flaked (3.3 EBC) Grain 6.3 %
0.23 kg Aromatic Malt (51.2 EBC) Grain 4.2 %
0.23 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 4.2 %
0.23 kg Special B Malt (354.6 EBC) Grain 4.2 %
60.00 g Target [5.60 %] - Boil 30.0 min Hop 29.1 IBUs
7.09 g Centennial [10.00 %] - Boil 10.0 min Hop 2.9 IBUs
1.0 pkg Safale US-05 Yeast
4.00 Items Vanilla Bean (Secondary 7.0 days) Spice


US-05 for two weeks @ 19C

Add 4 vanilla beans (sliced open and scraped out) to primary for one week then keg!

Looking forward to this one! (First recipe posted in this thread too!)

 

[sponge]

Milling grains today for a brew after work tomorrow.

Based on the LFPA recipe but using GP since I have a fair bit of it laying around and leaving the hopping simple so I can watch the footy upstairs during mash/boil.

70% GP
20% Light munich
5% wheat
5% carapils

EKG & Cascade @ FWH - I just prefer using FWH over 60min additions.
Cascade & Chinook @ cube

1.055
45IBU

WLP051

EDIT: May even use the WLP008 I have on hand since I haven't used it yet... time shall tell.

 

[Barley Belly]

Just bottled my first Hefe :icon_cheers:

Recipe: 101 Banane Weizen
Brewer: Barley Belly
Asst Brewer: Billy the Brew Dog
Style: Weizen/Weissbier
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 33.50 l
Post Boil Volume: 28.47 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 22.00 l
Estimated Color: 15.1 EBC
Estimated IBU: 12.3 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes
Mash Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 55.6 %
1.35 kg Pilsner (Weyermann) (3.0 EBC) Grain 3 30.0 %
0.15 kg Caraaroma (Weyermann) (350.0 EBC) Grain 4 3.3 %
0.50 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 6 11.1 %
2.00 tsp Brewbrite (Boil 10.0 mins) Fining 8 -
2.00 tsp PH 5.2 Stabilizer (Mash 75.0 mins) Water Agent 1 -
0.50 kg Rice Hulls (Mash 0.0 mins) Other 5 -
1.0 pkg Belgian Abbey Yeast (Wyeast Labs #1214) Yeast 9 -
15.00 g Hallertauer Perle [8.30 %] - Boil 40.0 m Hop 7 12.3 IBUs

Single infusion, batch sparge, no chill, OG 1049, FG 1007, 8 days primary @ 20deg