What Are You Brewing III

[Tony]

Hey Nick...... i will have to send you the stout recipe i have been working on. Its very close to Guinness but better.

As for todays brew....... a small flame out addition of NZ cascade and B Saaz flowers, amarillo and columbus

 

[bignath]

Mashing a dry stout ATM - a Guinness clone. Hoping to have my nitro setup up and running in the next couple of weeks - what better way to christen it!

80% BB Ale
10% Flaked Barley
10% CaraFa III

Stella at 90 mins to 38 IBUs

Nick,

what OG and yeast mate?

 

[jyo]

right next to the frozen budgies in the supermarket freezer isle

Did anyone else picture Tony Abbot on a cold day?

 

[Tony]

Did anyone else picture Tony Abbot on a cold day?

no :unsure:

I worry about you jyo

here is the stout recipe...... its a cracker. I made it to be more of a murphys stout clone but it ended up roastier and less chocolate.

Its YUM on nitro!

Recipe made 2 x 17l cubes

murpheys stout clone

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 34.00 Wort Size (L): 34.00
Total Grain (kg): 6.40
Anticipated OG: 1.045 Plato: 11.25
Anticipated EBC: 69.8
Anticipated IBU: 41.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
23.4 1.50 kg. TF Golden Promise Pale Ale Ma UK 1.037 6
46.9 3.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
15.6 1.00 kg. TF Flaked Barley UK 1.034 0
7.8 0.50 kg. TF Roasted Barley UK 1.033 1300
3.1 0.20 kg. TF Crystal UK 1.034 145
3.1 0.20 kg. TF Pale Chocolate Malt UK 1.033 550




Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
90.00 g. NZ Styrian Goldings Whole 5.70 41.7 75 min.




Yeast
-----

WYeast 1469


Mash Schedule
-------------


Total Grain kg: 6.40
Tun Thermal Mass: 0.08
Grain Temp: 20.50 C


Step Rest Start Stop Heat Infuse
Step Name Time Time Temp Temp Type Temp
---------------------------------------------------------------------------------
protein 5 10 52 52 Infuse 55
low mash 5 60 65 64 Infuse 99
hi mash 5 15 72 72 Infuse 99

 

[winkle]

What yeast are using for that winkle ,and where do you get frozen rosellas?
Cheers
Sean

I'm really tempted to use W3711 but will probably go with WB06 since I told SWMBO its was going to be a fruit flavoured hefe.
Rosellas (unfeathered variety Tony ) are last years crop.

 

[seamad]

I'm really tempted to use W3711 but will probably go with WB06 since I told SWMBO its was going to be a fruit flavoured hefe.
Rosellas (unfeathered variety Tony ) are last years crop.

Cheers mate, thought they may have been homegrown, should plant one. 3711 would be perfect, nice and dry, thanks for that.

 

[Tony]

Rosellas (unfeathered variety Tony ) are last years crop.

Ohhhhh hops.

I pictured you putting frozen multicolored birds in.

 

[NickB]

Nick,

what OG and yeast mate?

Hey Nath,

Aiming for 1.045 OG and will likely use Wyeast 1084 Irish Ale if I can get down to CB to grab some this week. Backup will be 1469 or good old US-05.

Cheers

 

[bignath]

Hey Nath,

Aiming for 1.045 OG and will likely use Wyeast 1084 Irish Ale if I can get down to CB to grab some this week. Backup will be 1469 or good old US-05.

Cheers

Sweet, thanks mate!

 

[bignath]

Continuing my 100% Cube Hopped experiment...


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: NELSON SAUVIN 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: 42.0 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 %
62.6 g Nelson Sauvin [11.30 %] - Boil 15.0 min Hop 4 42.0 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 ADDITION IS CUBE HOPPED.
WORKING ON 15MIN TO CALCULATE APPROX. IBU's. - 42



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

 

[Nick JD]

Chimay Blanche with a Twist (Belgian Tripel)

Original Gravity (OG): 1.077 (P): 18.7
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 8.01 %
Colour (SRM): 3.8 (EBC): 7.4
Bitterness (IBU): 25.5 (Average)

88.37% Pilsner
11.63% Cane Sugar

0.9 g/L Nelson Sauvin (11.5% Alpha) @ 60 Minutes (Boil)

Three step Infusion. Boil for 60 Minutes

Fermented at 20C with Wyeast 1214 - Belgian Abbey

Notes: 55C for 10; 60C for 20; 67C for 30.

Recipe Generated with BrewMate

 

[RobB]

I'm not sure what I just cubed. It's either a too hoppy American wheat, or a too wheaty APA. And just to remove any chance of it fitting a style, I'm going to ferment it with a lager yeast.

50/50 pils and wheat with Wai-iti all the way. It's my "get to know Wai-iti" beer.

I thought I was quite generous with the late hops, but then I saw Tony's bucket.

 

[malt_shovel]

Case Swap Mulberry Wheat (American Wheat or Rye Beer)

Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 5.7 (EBC): 11.2
Bitterness (IBU): 18.6 (Tinseth)

46.51% Wheat Malt
27.91% Maris Otter Malt
23.26% Pale Ale Malt
2.33% Caramunich I

1.1 g/L Hallertau Mittlefrueh (5% Alpha) @ 60 Minutes (Boil)
0.7 g/L East Kent Golding (5.2% Alpha) @ 15 Minutes (Boil)
0.4 g/L Styrian Golding (5.5% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 65C for 60 Minutes. Boil for 60 Minutes

Fermented at 15C with Safale US-05

Notes: 20gm Styrian Goldings added at whirlpool
postboil volume in kettle around 63ltrs
60ltrs with 5 sachets of US-05 at 21:15 4th November

Will add mulberries at secondary stage

Recipe Generated with BrewMate

 

[krausenhaus]

did our case swap beer yesterday too..

New Zealand Pale Ale

Recipe Specs
----------------
Batch Size (L): 42.0
Total Grain (kg): 9.000
Total Hops (g): 235.00
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 7.3 (EBC): 14.4
Bitterness (IBU): 33.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
6.500 kg Pale Ale Malt (72.22%)
1.500 kg Vienna (16.67%)
0.500 kg Caramunich I (5.56%)
0.500 kg Wheat Malt (5.56%)

Hop Bill
----------------
15.0 g Waimea Pellet (15.8% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
15.0 g Kohatu Pellet (6.2% Alpha) @ 20 Minutes (Boil) (0.4 g/L)
10.0 g Wai-iti Pellet (3.9% Alpha) @ 20 Minutes (Boil) (0.2 g/L)
15.0 g Waimea Pellet (15.8% Alpha) @ 20 Minutes (Boil) (0.4 g/L)
15.0 g Kohatu Pellet (6.2% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Wai-iti Pellet (3.9% Alpha) @ 5 Minutes (Boil) (0.2 g/L)
15.0 g Waimea Pellet (15.8% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
15.0 g Kohatu Pellet (6.2% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
10.0 g Wai-iti Pellet (3.9% Alpha) @ 0 Minutes (Boil) (0.2 g/L)
15.0 g Waimea Pellet (15.8% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
45.0 g Kohatu Pellet (6.2% Alpha) @ 0 Days (Dry Hop) (1.1 g/L)
25.0 g Wai-iti Pellet (3.9% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)
30.0 g Waimea Pellet (15.8% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)

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

Single step Infusion at 65C for 60 Minutes.
Fermented at 19C with Safale US-05


Recipe Generated with BrewMate

 

[bullsneck]

It's Monday. It's morning. What better way to spend it then by a mash tun!

This will cure my empty keg crisis.

BOAB Belgian Table Bier


Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 3.552
Total Hops (g): 78.00
Original Gravity (OG): 1.038 (P): 9.5
Final Gravity (FG): 1.009 (P): 2.3
Alcohol by Volume (ABV): 3.83 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 20.5 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
2.819 kg Dingemans Pilsner (79.36%)
0.639 kg Flaked Wheat (17.99%)
0.059 kg Acidulated Malt (1.66%)
0.035 kg Caraaroma (0.99%)

Hop Bill
----------------
24.0 g East Kent Golding Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
27.0 g Saaz Pellet (2.9% Alpha) @ 10 Minutes (Boil) (1.4 g/L)
27.0 g Styrian Golding Pellet (3.4% Alpha) @ 0 Minutes (Boil) (1.4 g/L)

Misc Bill
----------------
4.0 g Calcium Chloride @ 90 Minutes (Mash)
2.1 g Epsom Salt (MgSO4) @ 90 Minutes (Mash)
3.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
1.9 g Calcium Chloride @ 90 Minutes (Boil)
1.0 g Epsom Salt (MgSO4) @ 90 Minutes (Boil)
1.4 g Gypsum (Calcium Sulfate) @ 90 Minutes (Boil)
4.5 g BrewBrite @ 10 Minutes (Boil)
4.5 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 65C for 90 Minutes.
Fermented at 18C with Wyeast 3522 - Belgian Ardennes

Notes
----------------
Mash Schedule:
55 for 10, 62 for 20, 72 for 40, 78 for 10

Recipe Generated with BrewMate

 

[Hadrian]

Belgian Saison

70% Pilsner
20% Vienna
10% Torrified Wheat

Spalt and Saaz to 25IBU

1.053--->1.007

Copying Manticle's mash:

55 / 64 / 68 / 72 / 76
10 10 50 10 10

 

[manticle]

If it's not too late, I'd drop the first step to 62-63 just to ensure you get the characteristic dry finish and well attenuated beer you want for a saison.

 

[Hadrian]

Thanks but already boiling now. Will do next time if this one's too heavy.

Thanks

 

[Adam Howard]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Special Bitter
Brewer: Adam
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 34.17 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.049 SG
Estimated Color: 5.4 SRM
Estimated IBU: 36.5 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 87.0 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.30 kg Golden Promise (Simpsons) (2.0 SRM) Grain 1 96.6 %
0.15 kg Crystal (Joe White) (72.0 SRM) Grain 2 3.4 %
21.00 g Northdown [8.50 %] - Boil 60.0 min Hop 3 20.6 IBUs
30.00 g Goldings, East Kent [4.60 %] - Boil 30.0 Hop 4 12.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 -
30.00 g Willamette [5.40 %] - Boil 5.0 min Hop 6 3.7 IBUs
1.0 pkg West Yorkshire Ale (Wyeast #1469) Yeast 7 -


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 4.45 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 13.45 l of water at 59.1 C 55.0 C 10 min
Saccharification Heat to 66.0 C over 15 min 66.0 C 60 min
Mash Out Heat to 78.0 C over 10 min 78.0 C 12 min

Sparge: Fly sparge with 25.17 l water at 75.6 C

Knocked this one out of the park. Hit all the targets, turns out I programmed the PID correctly. Itching to drink it now, should be a nice dry ale.

 

[DJR]

Kolsch... same as the last one I did except swapped the JW Pils for Weyermann, slightly less complicated mash regime that I can get done in the same time as a normal beer and a bit of NS late and a bit more saaz to give it more oomph... getting a little more towards 4pines kolsch territory I hope but not so in-your-face with the catty hops. Good summer beer and if it turns out well one that I can brew at 20-23C in summer...



Recipe: Wey Koelsch
Brewer: DJR
Asst Brewer:
Style: Klsch
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 25.09 l
Post Boil Volume: 22.88 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.047 SG
Estimated Color: 6.5 EBC
Estimated IBU: 26.4 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.60 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 88.9 %
0.20 kg Munich Malt (Hoepfner) (17.7 EBC) Grain 4 4.9 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 5 4.9 %
0.05 kg Acidulated (Weyermann) (3.5 EBC) Grain 6 1.2 %
30.0 g Saaz US [5.90 %] - Boil 60.0 min Hop 7 22.0 IBUs
20.0 g Saaz [5.90 %] - Boil 5.0 min Hop 8 2.9 IBUs
5.0 g Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 9 1.5 IBUs
4.00 g Polyclar Brewbrite (Boil 1.0 mins) Fining 10 -


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 4.05 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 10.38 l of water at 69.0 C 63.0 C 35 min
Mash Step Add 2.08 l of water at 96.7 C 68.0 C 15 min
Out Add 2.08 l of water at 99.0 C 72.0 C 15 min

Sparge: Batch sparge with 3 steps (Drain mash tun, , 14.30l, 0.50l) of 75.6 C water
Notes:
------


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