What Are You Brewing III

[Phoney]

Looks good, I like Sterling. 16.5% Cara/crystal malt it will finish high, is that what you were going for?

Cheers,

Screwy

I was aiming for 85% Maris Otter, 5% light crystal (~20 EBC), 5% medium crystal (~80 EBC), and 5% melanoidin. My LHBS didnt have the light & medium crystal so substituted for cara.

By finish high, do you mean it wont fully attenuate leaving a high FG?

To be honest im not entirely certain what im aiming for... (besides a nice drop) :lol:

 

[clean brewer]

I today literally brushed the cob webs off the Brew Gear and doing my 1st brew in "2 months and 1 week" :unsure: , I havnt run out of beer in that time though, I guess I havnt been drinking alot either..

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Seperation Pale Ale
Brewer: Jody Fischer
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications --------------------------
Batch Size: 45.00 L
Boil Size: 57.16 L
Estimated OG: 1.046 SG
Estimated Color: 12.6 EBC
Estimated IBU: 28.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients: ------------
Amount Item Type % or IBU
4.80 kg Ale Malt (6.3 EBC) Grain 50.53 %
3.20 kg Ale - Maris Otter Malt (5.6 EBC) Grain 33.68 %
1.00 kg Aromatic Malt (38.0 EBC) Grain 10.53 %
0.50 kg Wheat Malt Pale (4.2 EBC) Grain 5.26 %
30.00 gm Simcoe [12.80 %] (60 min) Hops 22.3 IBU
10.00 gm Cascade [7.80 %] (15 min) Hops 2.2 IBU
10.00 gm Amarillo [8.20 %] (15 min) Hops 2.4 IBU
10.00 gm Willamette [4.60 %] (15 min) Hops 1.3 IBU
10.00 gm Amarillo [8.20 %] (0 min) Hops -
10.00 gm Cascade [7.80 %] (0 min) Hops -
10.00 gm Willamette [4.60 %] (0 min) Hops -
10.00 gm Cascade [7.80 %] (Dry Hop 7 days) Hops -
10.00 gm Amarillo [8.20 %] (Dry Hop 7 days) Hops -
10.00 gm Willamette [4.60 %] (Dry Hop 7 days) Hops -


Feels good to brew again, I need to big style as I have 6 empty kegs.... <_<

:icon_cheers: CB

 

[goatherder]

I brewed this one on the weekend, thought it was worth a post

Whitbread's London Porter (1850)
80% Baird's Perle
15% Brown malt
5% Black Patent malt
Mash at 66 degrees to 1.060
EKG at 60min to 60 IBUs
Primary ferment with Wyeast 1187 Ringwood Ale
Secondary ferment with Wyeast 5151PC Brettanomyces Claussenii for 6 months or so

The recipe is from Durden Park Beer Circle:

http://www.durdenparkbeer.org.uk/Recipes.html

 

[Quintrex]

I brewed this one on the weekend, thought it was worth a post

Whitbread's London Porter (1850)
80% Baird's Perle
15% Brown malt
5% Black Patent malt
Mash at 66 degrees to 1.060
EKG at 60min to 60 IBUs
Primary ferment with Wyeast 1187 Ringwood Ale
Secondary ferment with Wyeast 5151PC Brettanomyces Claussenii for 6 months or so

The recipe is from Durden Park Beer Circle:

http://www.durdenparkbeer.org.uk/Recipes.html

Sounds awesome goatherder, save me a bottle, Please . how is your flanders red?

 

[Siborg]

G'day fellow brewers!

I'm fairly new to brewing and AHB. I've found that this place and its users has a wealth of info and friendly advice.

My fourth ever brew is a Little Creatures Bright Ale clone I bought from liquorcraft (Melb) as a kit:
1.5kg black rock east IPA
1.5Kg black rock light liquid malt
250g crushed carapils malt
150g wheat dried malt
15g amarillo hops
15g saaz hops
Safale US05 yeast

As per instructions, bought 3 litres of water to the boil and added the carapils, simmered gently for 20 mins. for the final minute added both of the hops together, then rested for 15 mins. Strained this into the fermenter. Added the IPA and liquid malt with 4 litres of warm water and added the wheat dried malt. Topped up to 21L and pitched the yeast at 25C. Been brewing between 20-22C for the last three days.

I'm hoping this one comes out good. Its my first brew with any sort of grain involved and more than one type of hops. Smelt and tasted beautiful prior to pitching.

 

[manticle]

Kit instructions are always a bit wanting.

No need to simmer - just soak cracked grain in hot water (around 70 degrees is a good benchmark), strain then rinse with some more 70 degree water. Boil the liquid, add the hops and boil for the 5 minutes.

Grain will add a new dimension to your brew though and it will probably be terrific.

As in super terrific like the smell.

mmmmmmmmmm beer

 

[Siborg]

Kit instructions are always a bit wanting.

No need to simmer - just soak cracked grain in hot water (around 70 degrees is a good benchmark), strain then rinse with some more 70 degree water. Boil the liquid, add the hops and boil for the 5 minutes.

Grain will add a new dimension to your brew though and it will probably be terrific.

As in super terrific like the smell.

mmmmmmmmmm beer

Cheers manticle. Always appreciate your advice. I realised that after I put the brew on and after I read a bit more into AG techniques. I'm looking to try that BIAB for under 30 bucks that Nick JD posted. I'm having trouble sourcing the ingredients that he used, though. And being a complete noob to AG, I wouldn't know where to start in an alternative recipe in terms of what grain/hops combos and quantities/times to use. There's always time, to gather ideas I suppose. Besides, I need to wait till next week when I get paid to get a big arse stockpot and some voile. (and ingredients)

 

[manticle]

I think I mentioned Greensborough Homebrewing in another thread. I'm fairly certain you'll find most of what you're after there. Otherwise grain and grape in Yarraville (will deliver for the price of Aus post) or craftbrewer (both links at the top of the page).

There's also Gryphon Brewing, Beer Belly and a few other retailers on this site with various ingredients and equipment and I believe most of them will also deliver through Aus Post.

 

[argon]

Ok planning to put down a brew tonight or tomorrow for a Schwartzbier. Ive got my grain bill sorted but wanted to try it with some American or English Hops. Or even a blend of both, just not sure how a Chinook/Cascade/Styrian will blend for example

Current Stock of hops is;
Fuggles
EK Goldings
Styrian Goldings
Amarillo
Chinook
Cascade
Any suggestions???

Grain bill is like this;

34L Batch (2 FWK Cubes)

Munich II 55.5%
Pilsner 34.5%
Carafa II 4.2%
Chocolate Malt 4.2%
Cararoma 1.6%

60 min 26 IBU
20 min 6 IBU
0 min/NC Cube 1 IBU

Gypsum and Salt
BIAB at 64C

17 L Batch 1 - Wyeast 2487PC Hella Bock @12C
17 L Batch 2 Danstar Nottingham Ale @15C

 

[praxis178]

Currently in the fermenter (primary): Carlsberg Clone (all grain, NO sugar) of my own devising, if it works out I'll post the recipe. (I posted the grain bill in another thread so with some digging you might get the basics <grin>)

Currently milling (and waiting for the Crystal I ordered to arrive) the grain for an ale of my own devising (I LOVE Beersmith!), don't really have a name for it yet, but the Beersmtih "style" is: English Pale Ale/Strong Bitter....

Batch size: 28L in the fermenter.
5.5Kg pale malt
0.5kg crystal 60 malt
0.25kg quick oats

45g Northern Brewer (9.6%AA) 90mins boil
15g Cluster (7.5%AA) 45mins
20g Sazz, Riwaka (5.9%AA) aroma

Whirlfloc (1 tab 15mins)
Safale S-04.

OG 1.05x FG 1.010-13

Have done this one before and it always goes oh so fast, seems like only yesterday I brewed up the last batch, and I'm already down to the last 15-20 Grolsch bottles. <sigh>

And I just last week bottled off a small 17L batch of IPA, which when I was boiling I thought I'd over hopped, but while bottling I had a taste and it was great so with a bit of time and carbonation it will be gone in no time! :icon_drool2:

Right well back to work.

ThomasJ.

 

[Pete2501]

<snip>
Batch size: 28L in the fermenter.
5.5Kg pale malt
0.5kg crystal 60 malt
0.25kg quick oats

45g Northern Brewer (9.6%AA) 90mins boil
15g Cluster (7.5%AA) 45mins
20g Sazz, Riwaka (5.9%AA) aroma
<snip>

ThomasJ.

Hey Thomas how to do find using oats affects the beer? I'm guessing this is used for mouth feel. If so have you tried this recipe with wheat? I've noticed some people (I extract brew) use wheat extract for mouth feel and body.
:icon_cheers:

 

[praxis178]

Hey Thomas how to do find using oats affects the beer? I'm guessing this is used for mouth feel. If so have you tried this recipe with wheat? I've noticed some people (I extract brew) use wheat extract for mouth feel and body.
:icon_cheers:

I used the oats mainly (originally anyway) to get better head retention, but found that what I REALLY liked about the resulting change was the mouth feel, yeah the head lasts longer, but, to quote a plumber I once knew "it's beer, not a head job".....

I'm wanting to try this brew with wheat, but it will have to wait til I can justify purchasing more grain.

Oh yeah the "pale malt" used in this recipe is one I malt myself, so using a commercial malt may give a different result, so I might just have to try that to see what the effect is. Wouldn't want anyone to try this one and get a "bad" beer just 'cause I'm too cheep to buy malt! (20kg barley + elbow grease = malt at $0.75/kg) h34r:

ThomasJ.

 

[Tony]

The lacto culture gets a feed before you add the ale yeast. Maybe 24 hours or more. I did not get enough sourness from 24 hours, so will try 48 this time, and keep trying until I get it right.

Beerz

Im on it

Should it be a clean yeast like a dry american strain, malty euro strain or can a Wheat strain be used ?

 

[Frag_Dog]

Half way thru the mash on this one.

Going for a Boags Premium style beer. First time brewing it so its a bit of an unknown...

12 - Boags Premium Lager Clone
Premium American Lager


Type: All Grain
Date: 19/02/2010
Batch Size: 25.00 L
Brewer: Nathan
Boil Size: 38.76 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.75 kg Pale Malt (2 Row) Bel (3.0 SRM) Grain 90.48 %
0.45 kg Caramel/Crystal Malt - 30L (30.0 SRM) Grain 8.57 %
0.05 kg Wheat Malt, Ger (2.0 SRM) Grain 0.95 %
14.00 gm Pride of Ringwood [9.00 %] (60 min) Hops 12.6 IBU
35.00 gm Hallertauer Hersbrucker [4.00 %] (10 min) Hops 5.1 IBU
25.00 gm Hallertauer Hersbrucker [4.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager



Beer Profile

Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.30 % Actual Alcohol by Vol: 0.65 %
Bitterness: 17.6 IBU Calories: 90 cal/l
Est Color: 6.9 SRM Color:

 

[manticle]

Just cracking the grain bill for this one

English Brown Bitter (thingamajig)

Type: All grain
Size: 22 liters
Color: 37 HCU (~18 SRM)
Bitterness: 35 IBU
OG: 1.050
FG: 1.012
Alcohol: 4.9% v/v (3.9% w/w)
Grain: 4.5 kg JW ale
250g Dingeman's biscuit
200g JW Dark crystal 135-165L
50g JW chocolate
50g JW black patent
Mash: 60 minutes,
67 deg C,
70% efficiency
Boil: 60minutes
SG 1.037
30 liters
Hops: 30g Fuggles (4.75% AA, 45 min.)
30g Kent Goldings (5% AA, 45 min.)

Yeast: Whitbread WY1099

 

[grod5]

Brewing this on sunday

Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.54 L
Estimated OG: 1.053 SG
Estimated Color: 8.3 EBC
Estimated IBU: 31.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Australian Ale (4.1 EBC) Grain 100.00 %
23.00 gm Pilgrim [10.80 %] (60 min) Hops 26.4 IBU
12.00 gm Challenger [5.60 %] (10 min) Hops 2.6 IBU
10.00 gm Cascade [5.00 %] (10 min) Hops 1.9 IBU
1.22 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.00 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.65 L of water at 74.4 C 67.8 C

 

[Fents]

Recipe Specifications
--------------------------
Batch Size: 80.00 L
Boil Size: 99.00 L
Estimated OG: 1.053 SG
Estimated Color: 13.6 EBC
Estimated IBU: 35.4 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
17.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 85.00 %
1.50 kg Carared (Weyermann) (47.3 EBC) Grain 7.50 %
1.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 7.50 %
13.00 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
13.00 gm Galaxy [15.00 %] (Dry Hop 3 days) Hops -
13.00 gm Chinook [12.40 %] (Dry Hop 3 days) Hops -
15.00 gm Amarillo Gold [8.50 %] (60 min) (First WoHops 4.2 IBU
15.00 gm Galaxy [15.00 %] (60 min) (First Wort HopHops 7.5 IBU
15.00 gm Chinook [12.40 %] (60 min) (First Wort HoHops 6.2 IBU
20.00 gm Galaxy [15.00 %] (20 min) Hops 5.5 IBU
20.00 gm Amarillo Gold [8.50 %] (20 min) Hops 3.1 IBU
20.00 gm Chinook [12.40 %] (20 min) Hops 4.5 IBU
20.00 gm Galaxy [15.00 %] (5 min) Hops 1.8 IBU
20.00 gm Amarillo Gold [8.50 %] (5 min) Hops 1.0 IBU
20.00 gm Chinook [12.40 %] (5 min) Hops 1.5 IBU
2.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
3 Pkgs US-05 Yeast-Ale

 

[RdeVjun]

Carol XXI (my version of a caramelised Landlord)
3.75kg TF GP
0.38kg Wey Pale Wheat
0.20kg Polenta
Mash 65C, Single mashout decoction, dunk sparge, caramelise 2L of wort (nb. using whole wort, not just first runnings)
0.40kg Sugar

30g Challenger @ 90 for 20IBU
30g EKG @ 20 for 10IBU
30g Styrian @ FO + some other late hops (yet to be determined)
15g Styrian Dry Hops
No chill. 1469, OG usually 1.050, FG 1.010. About 20L of roughly 5%ABV, carbonate <2vols.

This time round I might be adding the sugar after fermentation starts, while the wheat and polenta are optional extras that I am just toying with ATM. Fuggles for bittering in the past, but lately the scales are tipping towards Challenger, seems to merge better with EKG & Styrian but not a whole lot in it to be honest. The 100% GP and 3% Caraaroma versions are not too shabby either, and while caramelising wort and decoction are both PITAs, they're well worth it IMO... :icon_drool2:
Edit: Mash temp.

 

[bconnery]

Rye ESB
Will go on the yeast cake of my bitter to be kegged today.

Recipe: Rye ESB
Brewer: Mooshells
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 33.00 L
Estimated OG: 1.055 SG
Estimated Color: 34.4 EBC
Estimated IBU: 49.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3800.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 72.38 %
700.00 gm Rye Malt (Weyermann) (5.9 EBC) Grain 13.33 %
300.00 gm Caramel Rye (Weyermann) (69.0 EBC) Grain 5.71 %
150.00 gm Amber Malt (85.0 EBC) Grain 2.86 %
150.00 gm Crystal, Dark (Bairds) (216.7 EBC) Grain 2.86 %
150.00 gm Pale Chocolate Malt (Thomas Fawcett) (689.Grain 2.86 %
20.00 gm Challenger [7.10 %] (60 min) Hops 15.8 IBU
40.00 gm Bramling Cross [5.10 %] (60 min) Hops 22.6 IBU
25.00 gm Bramling Cross [5.10 %] (15 min) Hops 7.0 IBU
25.00 gm Challenger [7.10 %] (5 min) Hops 3.9 IBU
1.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs Thames Valley Ale II (Wyeast Labs #1882PC)Yeast-Ale

 

[winkle]

Its been a weekend of big beers - the BABBs wild brew project beer went well yesterday although the 2.75 hour boil seemed to take ages, still got there in the end 18-19ish litres and a OG of 1.103.
Today was the turn of a Chocolate RIS. Went well until the no-chill cube split :angry: . Rescued using the Browndog method. Was aiming for 1.091 got 1.087 for 20ish litres so fairly happy overall apart from the cube.