What Are You Brewing III

[Nick JD]

Why are mashing caraaroma?

I'm not actually doing a 100% spec malt with 700 IBUs. Or am I?

 

[Fish13]

whats everyones opinon of this??

Givem hell fish
Maibock/Helles Bock

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 4.700
Total Hops (g): 20.00
Original Gravity (OG): 1.068 (P): 16.6
Final Gravity (FG): 1.017 (P): 4.3
Alcohol by Volume (ABV): 6.68 %
Colour (SRM): 8.6 (EBC): 17.0
Bitterness (IBU): 23.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.200 kg Munich I (46.81%)
2.200 kg Pilsner (46.81%)
0.300 kg Carahell (6.38%)

Hop Bill
----------------
10.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Saaz Pellet (3.6% Alpha) @ 15 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
5.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
1.0 g Irish Moss @ 0 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes.
Fermented at 18C with hellabock yeast

way under 13L out with 1.055 sg. I got lots to sort out still.

 

[jyo]

Hi mate, what's the go with the polenta. What characters does it give ? Do you mash it?

Hey mate.
Yeah, boil it up til it's a thick mess (if using the dry stuff) and add it strait to the mash. I've only used it a few times (usually either polenta or boiled rice in a cream ale) but it gives a nice mouthfeel and aroma to the beer. Give it a go!

Cheers.

 

[Bizier]

[...]thick mess [...]cream ale [...] gives a nice mouthfeel [...]

Ahem.

I also have one on tap (boh pils and late hallertau) which I made for a guy at work's 18th, I diluted his down and it tasted much better than the one I have, I mashed too high for the bitterness, which is only 16 IBU. I am thinking I might dilute my keg down as well.

 

[jyo]

Ahem.

The way you are going, Biz, your bottle for the case swap will have my own very special addition of 'adjunct'....


:lol:

 

[Bizier]

You keep your junk away from me pal.

 

[BPH87]

Just cubed a Bullshead Summer Saison, came out clear as!

Weather is definately warm enough to start it.

 

[Bizier]

Last night I split and cultured some 3724 and 3711. Bring on the heat!

 

[keifer33]

Last night I split and cultured some 3724 and 3711. Bring on the heat!

...and me coming and stealing some of your yeast cake as I stuffed up on my yeast washing of my last saison.

 

[Bizier]

...and me coming and stealing some of your yeast cake as I stuffed up on my yeast washing of my last saison.

I am planning on my first saison being pretty complicated and potentially even using bugs at the end. In any case, I will be pitching both strains, 3711 to finish. I had not planned on racking, but I guess I could keep the primary yeast cake as single strain. This will be for the swap

If you are happy to culture from a tiny population, I can just give you a tube of either or both in distilled water.

I am on night shift, so I won't make the meeting.

 

[yum beer]

Just whirlpooled this;

Original Gravity (OG): 1.029 (P): 7.3
Final Gravity (FG): 1.006 (P): 1.5
Alcohol (ABV): 2.96 %
Colour (SRM): 4.9 (EBC): 9.6
Bitterness (IBU): 14.4 (Average - No Chill Adjusted)

45.41% Vienna
27.03% Munich I
16.22% Wheat Malt
11.35% Carahell

0.3 g/L Northern Brewer (8.1% Alpha) @ 40 Minutes (Boil)
0.4 g/L Hallertau Mittlefrueh (4% Alpha) @ 10 Minutes (Boil)
0.4 g/L Hallertau Mittlefrueh (4% Alpha) @ 5 Minutes (Boil)
0.4 g/L Hallertau Mittlefrueh (4% Alpha) @ 1 Minutes (Boil)
No chill

Ferment at 9C with WLP940 - Mexican Lager


Something nice a easy going for xmas/boxing day...it gets freaking hot here at home, normally by the beach for chrissy, but staying home this year.
About 3.4% in the bottle.

 

[Helles]

Putting this one down tomorrow
DrSmurtos Golden Ale with Citra And Simcoe
80 lt OG 1048
Ebc 14
16kg of grain
90 min boil

9kg Wey Pilsner
3kg Wey munich1
3kg Wey Wheat malt
1kg Wey Caramunich 1
25 g citra 60 min
25 g simcoe 60 min
20 g citra 10 min
20 g simcoe 10 min

20 g citra 5min
20 g simcoe 5 min
20 g citra 0 min
20 g simcoe 0 min

40 lt with Wyeast 1272
40 lt with Wyeast 2000 Budvar lager 2 cubes
Wyeast 1272 dry hopped with 10g citra 10g simcoe
Wyeast 2000 budvar lager
1/2 dry hopped with 5g citra 5g simcoe 1 cube
1/2 as is for work Christmas party the other cube

 

[mxd]

plan for tomorrow


Recipe: 63 NS Summer Ale TYPE: All Grain
Style: Extra Special/Strong Bitter (English Pale Ale)
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 11.0 EBC SRM RANGE: 11.8-35.5 EBC
IBU: 32.9 IBUs Tinseth IBU RANGE: 30.0-50.0 IBUs
OG: 1.052 SG OG RANGE: 1.048-1.060 SG
FG: 1.013 SG FG RANGE: 1.010-1.016 SG
BU:GU: 0.633 Calories: 382.5 kcal/l Est ABV: 5.1 %
EE%: 80.00 % Batch: 63.00 l Boil: 67.41 l BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -

Total Grain Weight: 13.00 kg Total Hops: 135.00 g oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
8.50 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 2 65.4 %
2.50 kg Munich Malt (17.7 EBC) Grain 3 19.2 %
2.00 kg Wheat Malt, Ger (3.9 EBC) Grain 4 15.4 %


Name Description Step Temperat Step Time
Protein Rest Add 40.00 l of water and heat to 55.0 C 55.0 C 5 min
Alpha Add 0.00 l of water and heat to 63.0 C 63.0 C 40 min
Beta Heat to 67.0 C over 8 min 67.0 C 15 min
Mash Out Heat to 74.0 C over 15 min 74.0 C 5 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 41.43l) of 75.6 C water
Amt Name Type # %/IBU
30.00 g Nelson Sauvin [11.40 %] - First Wort 45. Hop 5 14.0 IBUs

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.049 SG Est OG: 1.052 SG
Amt Name Type # %/IBU
45.00 g Nelson Sauvin [11.40 %] - Boil 30.0 min Hop 6 16.0 IBUs
30.00 g Nelson Sauvin [11.40 %] - Boil 5.0 min Hop 7 2.8 IBUs
3.00 tsp Polyclar (Boil 0.0 mins) Fining 8 -
30.00 g Nelson Sauvin [11.40 %] - Boil 0.0 min Hop 9 0.0 IBUs


---FERM PROCESS-----------------------------
Primary Start: 13/02/2011 - 4.00 Days at 20.0 C
Secondary Start: 17/02/2011 - 7.00 Days at 20.0 C
Style Carb Range: 1.50-2.40 Vols
Bottling Date: 24/02/2011 with 2.4 Volumes CO2:
---NOTES------------------------------------



 

[Thefatdoghead]

Pils for summer. should be good.

86.5% Premium pils wey
4.5% aromatic
9% flaked maize

50L batch

1.052 OG
1.011 FG

Strisselspalt 60min 3.2AA
czeck saaz 60min 5.0AA
czeck saaz 20min
czeck saaz 10min
czeck saaz 2min

American lager yeast

IBU 33

Just finished at 12.30am....mission.

 

[bignath]

Just set the timer on the mash for this thing....

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: CITRA CUBE HOPPED PALE ALE
Brewer: Nathan Creedy
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 20.50 l
Estimated OG: 1.045 SG
Estimated Color: 4.3 SRM
Estimated IBU: 37.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.825 kg Pale Malt, Ale (Barrett Burston) (3.0 SR Grain 1 90.1 %
0.210 kg CaraPils (Weyermann) (2.0 SRM) Grain 2 4.9 %
0.210 kg Munich I (Weyermann) (7.1 SRM) Grain 3 4.9 %
45.0 g Citra [13.90 %] - Boil 15.0 min Hop 4 37.1 IBUs
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) Fining 5 -
1.0 pkg SafAle American Ale (DCL Yeast #US-05) [ Yeast 6 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 4.245 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 32.62 l of water at 67.6 C 65.0 C 60 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------
15MIN CITRA IS CUBE HOPPED.
ONLY PUT IN AS 15MIN TO CALCULATE IBU's.



Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[bignath]

Just cubed the above Citra Cube Hopped APA

That from memory, is a 25lt cube. It's pretty bloody full. Reckon i got 23/24lt due to having less trub due to hop debris.

Will be interesting to see how it comes out!



EDIT: Oh, and due to my Citra packet being 100g, i decided to cube hop it 50g instead of 45g. That way, if it's delicious, i can do exactly the same thing again.

 

[_HOME_BREW_WALLACE_]

Euro Lager (Euro Lager)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 3.4 (EBC): 6.6
Bitterness (IBU): 35.2 (Average - No Chill Adjusted)

100% Pilsner

2.4 g/L Czech Saaz (6% Alpha) @ 30 Minutes (Boil)


Single step Infusion at 63C for 90 Minutes.

Fermented at 9C with Wyeast 2001 - Urquell Lager

Recipe Generated with BrewMate

 

[soundawake]

Did Ross' Nelson Sauvin Summer Ale today - my third AG and first using my new urn, completely NAILED my targets. Woohoo!!

Nelson Sauvin Summer Ale (English Pale Ale)

Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 4.6 (EBC): 9.1
Bitterness (IBU): 33.2 (Average)

91.84% Pale Ale Malt
8.16% Torrified Wheat

0.7 g/L Nelson Sauvin (11.3% Alpha) @ 80 Minutes (Boil)
0.7 g/L Nelson Sauvin (11.3% Alpha) @ 20 Minutes (Boil)
0.9 g/L Nelson Sauvin (11.3% Alpha) @ 5 Minutes (Boil)
1.3 g/L Nelson Sauvin (11.3% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 64C for 60 Minutes. Boil for 80 Minutes

Fermented at 18C with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

 

[bignath]

Did Ross' Nelson Sauvin Summer Ale today - my third AG and first using my new urn, completely NAILED my targets. Woohoo!!

Nelson Sauvin Summer Ale (English Pale Ale)

Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 4.6 (EBC): 9.1
Bitterness (IBU): 33.2 (Average)

91.84% Pale Ale Malt
8.16% Torrified Wheat

0.7 g/L Nelson Sauvin (11.3% Alpha) @ 80 Minutes (Boil)
0.7 g/L Nelson Sauvin (11.3% Alpha) @ 20 Minutes (Boil)
0.9 g/L Nelson Sauvin (11.3% Alpha) @ 5 Minutes (Boil)
1.3 g/L Nelson Sauvin (11.3% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 64C for 60 Minutes. Boil for 80 Minutes

Fermented at 18C with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

Nice one mate! How good is it when you hit all your targets, particularly when you're new to this thing.

You've picked a bloody good beer too.

Still trying to hit my targets (getting very close) as i've just completely changed rigs over the past few months and need to dial in all my losses, boil off, and grain absorption type data. Nearly there...

 

[donburke]

tight arse tuesday, tight arse grainbill, first attempt at anything under 4.5% tonight


Recipe: ENGLISH MILD

Recipe Specifications
--------------------------
Batch Size: 85.00 L
Boil Size: 91.71 L
Estimated OG: 1.035 SG
Estimated Color: 19.0 EBC
Estimated IBU: 21.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 kg Pale Malt, Golden Promise (Thomas Fawcett)Grain 86.61 %
1.50 kg Crystal (Heritage) (150.0 EBC) Grain 11.81 %
0.20 kg Melanoiden Malt (70.0 EBC) Grain 1.57 %
75.00 gm Fuggles [3.80 %] (60 min) Hops 9.0 IBU
75.00 gm Goldings, East Kent [5.10 %] (25 min) Hops 8.4 IBU
75.00 gm Styrian Goldings [3.50 %] (15 min) Hops 4.1 IBU
2.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
8.00 gm Calcium Chloride (Mash 75.0 min) Misc
8.00 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: 12.70 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
5 min Mash In Add 40.00 L of water at 62.8 C 58.0 C
60 min Step Heat to 69.0 C over 11 min 69.0 C
5 min Step Heat to 78.0 C over 9 min 78.0 C
10 min Mash Out Add 40.00 L of water at 78.0 C 78.0 C


Notes:
------
hop additions are 45, 10 & flameout

top up kettle during boil

fill 2 x 17 litre cubes
fill 2 x 23 litre cubes

ferment 40 litres with wy1882 @ 17 degrees ambient, 1 pack dated 31/3/12 into 0.5 litre starter, stepped to 1.5 litres, stepped to 3 litres
ferment 40 litres with wy1882 @ 17 degrees ambient, 1 pack dated 31/3/12 into 0.5 litre starter, stepped to 1.5 litres, stepped to 3 litres