What Are You Brewing III

[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.

All cubed up. Ended up with just EKG @ FWK, and at 1.056.

Preeeeetty excited for it.

 

[DJR]

Not quite a proper Pils but should be OK... just got a fresh bag of Weyermann Pils from Pat this arvo, first time I have bought a full bag of weyermann pils after all this time AG brewing. On the boil now, when it's done will chill it with the whirlpool immersion chiller, and pitch slurry from the Helles I have going

Recipe: Wey Pils
Brewer: DJR
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 28.0 l
Post Boil Volume: 21.7 l
Batch Size (fermenter): 21.0 l
Bottling Volume: 20.0 l
Estimated OG: 1.047 SG
Estimated Color: 9.2 EBC
Estimated IBU: 32.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.8 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.50 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 89.7 %
0.20 kg Melanoidin (Weyermann) (59.1 EBC) Grain 2 5.1 %
0.15 kg Carahell (Weyermann) (25.6 EBC) Grain 3 3.8 %
0.05 kg Acidulated (Weyermann) (3.5 EBC) Grain 4 1.3 %
35.0 g Saaz US [5.60 %] - Boil 50.0 min Hop 5 24.2 IBUs
20.0 g Hallertauer Hersbrucker [3.50 %] - Boil Hop 6 8.6 IBUs
4.00 g Brewbrite (Boil 10.0 mins) Fining 7 -
1.0 pkg Munich Lager II (Wyeast Labs #2352PC) Yeast 8 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 3.90 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.5 l of water at 72.5 C 66.7 C 60 min
Mash OUt Add 3.0 l of water at 99.0 C 72.0 C 40 min

 

[PhantomEasey]

Knocked out a German Pils/Wheat kinda thing to use up some leftovers yesterday. Plan is to pitch with the slurry from an Oktoberfest that's just starting it's second week in the FV. Let it lager in the keg fridge (still building, this should get my arse into gear!) until required in October.


Pils Wheat Thing (Oktoberfest/Marzen)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 27.5 (Average - No Chill Adjusted)

52.63% Pilsner
27.7% Wheat Malt
12.74% Munich I
6.93% Vienna

1.8 g/L Hallertau Mittlefrueh (5.5% Alpha) @ 40 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 90 Minutes

Fermented at 10C with Wyeast 2633 - Octoberfest Lager Blend


Notes: Pitch onto WYeast Oktobetfest Blend (5/7/12) yeastcake from Oktoberfest 1

SG = 1059 (dilute prior to fermentation with ~2.7L cooled boiled water for OG=1050)

Recipe Generated with BrewMate

 

[winkle]

Belgian Imperial Chocolate Stout this Saturday starting midday. Recipe up as soon as I've finished tweaking it.
A metric shitload of wheat malts are going into this muther
This Christmas is going to be black.

 

[sponge]

Getting a stone & wood inspired brew on tomorrow afternoon and cracking grains/getting water ready this afternoon for an easy drinker for some mates and the mrs.

60% ale & pils mix (had half a sack of each and mixed it into a grain storer since I needed one for a full sack)
38% wheat
2% caramalt (just becase I only have a little bit left)

1.045

25IBU galaxy flowers @ cube
another 30g for dry hopping

WLP051 @ 18'C


Sponge

 

[winkle]

Belgian Imperial Choc Stout

Amt Name Type # %/IBU
0.40 kg Rice Hulls (0.0 EBC) Adjunct 1 4.3 %
3.60 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 38.3 %
3.10 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 33.0 %
0.85 kg Chocolate Wheat (Weyermann) (817.5 EBC) Grain 4 9.0 %
0.55 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 5.9 %
0.20 kg Wheat, Torrified (Thomas Fawcett) (3.9 EBC) Grain 6 2.1 %
0.70 kg Brown Sugar, Light (15.8 EBC) Sugar 7 7.4 %
60.00 g Magnum [14.00 %] - Boil 60.0 min Hop 8 62.5 IBUs
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 9 -
25.00 g Pacific Gem [15.00 %] - Aroma Steep 15.0 min Hop 10 0.0 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 11 -
1.06 tsp Yeast Nutrient (Primary 3.0 days)

Single infusion, batch sparge.
Est ABV 10.2%
Will probably change the late hopping this batch and load it up with cacao nibs.

 

[Cocko]

Planned for Saturday with Spiesy;

First BAIPA:

 

[brettprevans]

tomorrows offering to the brew gods (providing weather clears up in melb)

Juniper Rye Bock
40L batch
9kg Munich
3kg Pils
2kg Rye
1kg dark crystal
rice hulls
100g juniper berries in the mash
mash schedule: 15 @ 40C, 15 @ 54C, 15 @64C, 15 @ 78C, mashout @ 88C
115g Halletau @ 90
115g juniper @ 90
any lager yeast.i might use danish or octoberfest
should be 7.2%, 25 IBU

Swedish Smoke Ale Gyle
run a 20L gyle off the back of the above. whilst boiling above beer add to mash:
500g buscuit
500g melanoidan
1kg smoke malt
mash 60min @ 68C.

10g UK Challanger @ 60
50g Juniper @ 60
65g Fuggles @ 10g
50g juniper @ 0
scottish yeast
should be about 25IBU abd 5%

 

[Fourstar]

preparing my palate for my upcoming trip to the states. B)

Lupulin Overdrive APA
American Amber Ale
Type: All Grain Date: 18/08/2012
Batch Size (fermenter): 35.00 l Brewer:
Boil Size: 46.05 l Asst Brewer:
Boil Time: 60 min Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
End of Boil Volume 38.48 l Brewhouse Efficiency: 68.00 %
Final Bottling Volume: 33.00 l Est Mash Efficiency 71.9 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0


Ingredients
Amt Name Type # %/IBU
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
10.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 3 87.7 %
0.70 kg Caramunich II (Weyermann) (63.0 SRM) Grain 4 6.1 %
0.70 kg Carared (Weyermann) (24.0 SRM) Grain 5 6.1 %
30.00 g calypso [12.80 %] - First Wort 60.0 min Hop 6 27.9 IBUs
50.00 g Columbus (Tomahawk) [14.60 %] - Boil 15.0 min Hop 7 23.9 IBUs
50.00 g Summit [16.80 %] - Boil 10.0 min Hop 8 20.1 IBUs
50.00 g Cascade [5.60 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 10 -
40.00 g Cascade [5.60 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

Beer Profile
Est Original Gravity: 1.067 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.4 % Actual Alcohol by Vol: 4.7 %
Bitterness: 71.9 IBUs Calories: 427.1 kcal/l
Est Color: 10.9 SRM

Mash Steps
Name Description Step Temperature Step Time
Dough in Add 36.15 l of water at 60.2 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

Sparge Step: Fly sparge with 22.31 l water at 75.6 C


Brew to 35L - 56IBU 1.052 OG @ 45L post boil water down.
6g CaCl2 boil
10g CaSO4 mash

 

[randyrob]

Langler Pale Ale (American Pale Ale)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 7.7 (EBC): 15.2
Bitterness (IBU): 39.9 (Average - No Chill Adjusted)

92.5% Maris Otter Malt
5% Wheat Malt
2.5% Caramunich II

0.9 g/L Hopburst Blend (Amarillo, Cascade, Centenial, Simcoe) (9.6% Alpha) @ 20 Minutes (Boil)
0.9 g/L Hopburst Blend (Amarillo, Cascade, Centenial, Simcoe) (9.6% Alpha) @ 10 Minutes (Boil)
0.9 g/L Hopburst Blend (Amarillo, Cascade, Centenial, Simcoe) (9.6% Alpha) @ 0 Minutes (Boil)
0.9 g/L Hopburst Blend (Amarillo, Cascade, Centenial, Simcoe) (9.6% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66C for 60 Minutes. Boil for 90 Minutes

Fermented at 20C with Safale US-05

Recipe Generated with BrewMate

 

[manticle]

Double batch of wee heavy with Vitalstatistix tomorrow

14 kg Simpsons Maris
100g EKG (5% AA)@60

Cal Chloride to mash and boil.

1728 yeast

TEMP: 55/67/72/78
TIME: 5/60/10/10

3.5 hour boil

Reduce 4 L to 400 mL and add back to boil

1728 yeast

Looking for about 47 L at 1080.

 

[Bizier]

My Riled Up Mild Rye
Batch Size (fermenter): 66.0 l
Bottling Volume: 60.0 l
Estimated OG: 1.040 SG
Estimated Color: 38.5 EBC
Estimated IBU: 19.0 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 80.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
4.0 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 3 36.0 %
3.0 kg Munich I (Weyermann) (14.0 EBC) Grain 4 27.0 %
1.0 kg Brown Malt (Simpsons) (295.5 EBC) Grain 5 9.0 %
1.0 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 6 9.0 %
1.0 kg Crystal, Dark (Simpsons) (157.6 EBC) Grain 7 9.0 %
1.0 kg Oats, Golden Naked (Simpsons) (19.7 EBC) Grain 8 9.0 %
0.1 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 9 0.9 %
30.00 g Magnum [14.00 %] - Boil 60.0 min Hop 10 17.5 IBUs
50.00 g Tettnang [3.50 %] - Boil 5.0 min Hop 11 1.5 IBUs
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 12 -


A multigrain spec fest mild to use with 1187 and 1469 and perhaps coopers yeast.
I botched the mash, going in too thick and cold and not getting the pump moving, ended up having to significantly thin out and my HERMS is toiling away, so hopefully the amount of spec malt will retain a lot of body, but I might have to dilute it if I decide it is worth entering in the the ANHC comp, and hopefully it is still tasty. We will see

 

[Bizier]

tomorrows offering to the brew gods (providing weather clears up in melb)

Juniper Rye Bock
[...]
Swedish Smoke Ale Gyle
[...]

Did you eat those mushrooms that came up with the rain? You have the funk going there. If that does not appease the gods, they are not worth offering to.

 

[Fourstar]

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

strange lookin hefe BB. crystal malt, dex and Belgian Abbey yeast? more like an under gravity wheat based dubbel.

Wyeast Weihenstephan 3068, get on to it.

 

[brettprevans]

tomorrows offering to the brew gods (providing weather clears up in melb)

Juniper Rye Bock
40L batch
9kg Munich
3kg Pils
2kg Rye
1kg dark crystal
rice hulls
100g juniper berries in the mash
mash schedule: 15 @ 40C, 15 @ 54C, 15 @64C, 15 @ 78C, mashout @ 88C
115g Halletau @ 90
115g juniper @ 90
any lager yeast.i might use danish or octoberfest
should be 7.2%, 25 IBU

Swedish Smoke Ale Gyle
run a 20L gyle off the back of the above. whilst boiling above beer add to mash:
500g buscuit
500g melanoidan
1kg smoke malt
mash 60min @ 68C.

10g UK Challanger @ 60
50g Juniper @ 60
65g Fuggles @ 10g
50g juniper @ 0
scottish yeast
should be about 25IBU abd 5%

Crushed grain and juniper. Can't tell u how good the juniper.smells and tastes. It's gin essence and my brew room smells awesome

 

[Barley Belly]

strange lookin hefe BB. crystal malt, dex and Belgian Abbey yeast? more like an under gravity wheat based dubbel.

Wyeast Weihenstephan 3068, get on to it.

Didn't really know what style to call it. To be honest I don't think I've actually brewed to style ever.

Don't follow the trends. Start the mofos

But it sure does taste nice :chug:

 

[Yob]

Can't tell u how good the juniper.smells and tastes.

Of course there juniper berries.. they come from a juniper bush!!

 

[jyo]

After a weekend of kids birthday parties and then a gathering with the outlaws on the cards today, it'll be good to crank this out tonight.
No Golden Promise, but it should be pretty tasty.

Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.650
Total Hops (g): 77.00
Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 11.1 (EBC): 21.9
Bitterness (IBU): 36.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
4.100 kg Galaxy Malt (88.17%)
0.250 kg Aromatic Malt (5.38%)
0.200 kg Bairds Dark Crystal (4.3%)
0.100 kg Caraaroma (2.15%)

Hop Bill
----------------
27.0 g Willamette Pellet (5% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
25.0 g Challenger Pellet (6.1% Alpha) @ 15 Minutes (Boil) (1.1 g/L)
25.0 g Challenger Pellet (6.1% Alpha) @ 1 Minutes (Boil) (1.1 g/L)

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

Single step Infusion at 66C for 90 Minutes.
Fermented at 18C with Wyeast 1318 - London Ale III

 

[Fourstar]

But it sure does taste nice :chug:

... and thats the reason why we brew! B)

Scale that bad boy up to 8% with a touch of carafa!

 

[Barley Belly]

... and thats the reason why we brew! B)

Scale that bad boy up to 8% with a touch of carafa!

Was gunna try a dark version of it. Might just take your suggestion.

The only problem will be if it is as easy drinking as this one, that is 6%, I could get real messy real quick

Could be an addition to the first world probs thread.

Cheers