What Are You Brewing III

[Helles]

Banging this one out tomorrow

Witbier
OG 1045
80Lt
90min boil
IBU 17
EBC 7.2
Eff 60 %
20Kg of grain
9Kg Wey pils
3.3KG unmalted wheat
6.7KG Torrified wheat
1KG Rolled oats

55g Hall Mitt 5.5% FWH 90 min
55g Hall Mitt 5.5% 20 min
20 g Saaz 3.4% 20min
1tsp yeast nutrient 15min
1.5 tsp Calcium Chloride in mash
100g toasted coriander seed 5 min
100g Dried orange peel 5 min
2 Pkgs Wyeast Witbier 3944 Cultured
20 lt racked onto 5 frozen Mangoes (secondary)
20 lt racked onto 4 Pkts of frozen Blueberries 1.2 kg(secondary)
40 lt as is
All water carbon filtered

2.0lt/kg protein rest
3.0lt/kg mash

Protien rest @ 50'c 10 min Infusion + heat to raise temp
Mash @ 63'c for 120 min HERMS + heat to raise to mash out
Mash out @ 76'c
Sparge @ 76'c
I heard on a podcast about a tsp of flour in the boil to promote the cloudyness
Still thinking about this one

Editsecondary)

 

[Helles]

This is the end result of this
Eff% is through the roof compared to last year
Any ideas how to add bitterness
Planning IBU 17 Got IBU 12 And 80lts got 112lts
After mash i had 15 stuck mashes on the way to mash out (rercirc)
Sparge took 2.5 Hrs
And was boiling before sparge was finished
When i went to drain mash after sparge it got stuck(finished)
When i went to empty the mash tun all i had was porridge
Lucky i didnt have a stuck sparge

Witbier 2012Witbier​

<H3 style="MARGIN-TOP: 0px; MARGIN-BOTTOM: 1px"></H3>

Type: All Grain

Date: 24/11/2012Batch Size: 112.00 L

Brewer: markBoil Size: 100.00 LAsst Brewer: Boil Time: 90 min Equipment: My Equipment Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 85.00Taste Notes: Ingredients​

AmountItemType% or IBU9.00 kgPilsner (Hoepfner) (3.3 EBC)Grain45.00 %5.50 kgUnmalted Wheat (3.5 EBC)Grain27.50 %4.50 kgWheat, Torrified (Thomas Fawcett) (3.9 EBC)Grain22.50 %1.00 kgOats, Rolled (2.8 EBC)Grain5.00 %55.00 gmHallertauer Mittelfrueh [5.50 %] (90 min) (First Wort Hop)Hops8.8 IBU20.00 gmTettnang [3.40 %] (20 min)Hops0.6 IBU55.00 gmHallertauer Mittelfrueh [5.50 %] (20 min)Hops2.7 IBU1.00 itemsIrish Moss (Boil 10.0 min)Misc1.00 kgRice Hulls (Mash 120.0 min)Misc1.00 tspYeast Nutrient (Boil 10.0 min)Misc1.20 kgBlueberries (Secondary 5.0 days)Misc1.50 tspCalcium Chloride (Mash 120.0 min)Misc1.50 tspGypsum (Calcium Sulfate) (Mash 120.0 min)Misc4.00 itemsMango (Secondary 5.0 days)Misc100.00 gmCoriander Seed (Boil 5.0 min)Misc150.00 gmOrange Peel, Sweet (Boil 5.0 min)Misc2 PkgsBelgian Witbier (Wyeast Labs #3944) [Starter 3000 ml]Yeast-Wheat​

Beer Profile​

Est Original Gravity: 1.045 SG

Measured Original Gravity: 1.045 SGEst Final Gravity: 1.011 SGMeasured Final Gravity: 1.011 SGEstimated Alcohol by Vol: 4.42 % Actual Alcohol by Vol: 4.43 %Bitterness: 12.2 IBUCalories: 419 cal/lEst Color: 5.7 EBCColor: Color

Mash Profile​

Mash Name: My MashTotal Grain Weight: 20.00 kgSparge Water: 60.03 LGrain Temperature: 22.2 CSparge Temperature: 75.6 CTunTemperature: 22.2 CAdjust Temp for Equipment: FALSEMash PH: 5.4 PH

My MashStep TimeNameDescriptionStep Temp10 minProtein RestAdd 40.00 L of water at 55.3 C50.0 C120 minMash @Add 20.00 L of water and heat to 65.0 C over 0 min65.0 C​

Mash Notes:

Carbonation and Storage​

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4Pressure/Weight: 149.5 KPACarbonation Used: -Keg/Bottling Temperature: 15.6 CAge for: 7.0 daysStorage Temperature: 24.0 C

Notes​

Eff % Holy ****

Created with BeerSmith​

 

[_HOME_BREW_WALLACE_]

whats with the white text????

 

[Helles]

i just copied and pasted
Turned out white

 

[Tony]

Giving the new hop Belma a run today.

Making a Saison after preliminary character reports say Oranges and suited to Saison.

I had farmhouse ale already in a starter so why not.



Belma Saison

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 8.70
Anticipated OG: 1.041 Plato: 10.18
Anticipated EBC: 8.8
Anticipated IBU: 25.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
69.0 6.00 kg. Weyermann Pilsner Germany 1.038 4
23.0 2.00 kg. JWM Wheat Malt Australia 1.038 4
8.0 0.70 kg. Weyermann Abbey Germany 1.037 45

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Belma Pellet 11.30 16.5 40 min.
40.00 g. Belma Pellet 11.30 9.1 10 min.
60.00 g. Belma Pellet 11.30 0.0 0 min.


Yeast
-----

Farmhouse Ale Yeast


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


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein 2 10 52 51 Infuse 58 20.88 2.40
low mash 5 45 64 63 Infuse 99 9.34 3.47
hi mash 5 15 72 71 Infuse 99 11.05 4.74

 

[Batz]

Giving the new hop Belma a run today.

Making a Saison after preliminary character reports say Oranges and suited to Saison.

I had farmhouse ale already in a starter so why not.



Belma Saison

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 8.70
Anticipated OG: 1.041 Plato: 10.18
Anticipated EBC: 8.8
Anticipated IBU: 25.6
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
69.0 6.00 kg. Weyermann Pilsner Germany 1.038 4
23.0 2.00 kg. JWM Wheat Malt Australia 1.038 4
8.0 0.70 kg. Weyermann Abbey Germany 1.037 45

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Belma Pellet 11.30 16.5 40 min.
40.00 g. Belma Pellet 11.30 9.1 10 min.
60.00 g. Belma Pellet 11.30 0.0 0 min.


Yeast
-----

Farmhouse Ale Yeast


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


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein 2 10 52 51 Infuse 58 20.88 2.40
low mash 5 45 64 63 Infuse 99 9.34 3.47
hi mash 5 15 72 71 Infuse 99 11.05 4.74

I'll be interested to hear your results Tony, I can't remember the last time I brewed a Saison.

Batz

 

[Tony]

Yeah i am busting with interest

When i rub it in my fingers, the yellow stickyness left on my skin smells like cascade mixed with fresh dried orange peel.

Time will tell and with temps of over 30 deg forecast for the next week........ the Farmhouse Ale yeast will have no problems doing what it does best!

 

[vortex]

I'm most interested in how the Belma turns out.

 

[Adam Howard]

Recipe: Janet's Brown

Recipe Specifications
--------------------------
Boil Size: 34.40 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.062 SG
Estimated Color: 17.7 SRM
Estimated IBU: 47.6 IBUs
Brewhouse Efficiency: 74.90 %
Est Mash Efficiency: 81.4 %
Boil Time: 72 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.61 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 75.2 %
0.47 kg Carapils (Briess) (1.5 SRM) Grain 2 7.7 %
0.47 kg Crystal Light - 45L (Crisp) (45.0 SRM) Grain 3 7.7 %
0.38 kg Wheat Malt, Ger (2.0 SRM) Grain 4 6.2 %
0.19 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 5 3.1 %
28.00 g Northern Brewer [8.50 %] - Mash 60.0 min Hop 6 5.0 IBUs
36.00 g Northern Brewer [8.50 %] - Boil 60.0 min Hop 7 32.4 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
43.00 g Cascade [6.20 %] - Boil 10.0 min Hop 9 10.2 IBUs
43.00 g Cascade [6.20 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
57.00 g Centennial [10.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 6.13 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 18.00 l of water at 59.2 C 55.0 C 10 min
Saccharification Heat to 67.0 C over 12 min 67.0 C 60 min
Mash Out Heat to 76.0 C over 9 min 76.0 C 10 min

Sparge: Fly sparge with 22.54 l water at 75.6 C

Knocked this out yesterday, had a mate over who has only started brewing with kits. Had a sip of the first runnings. WOW, delicious.

 

[mje1980]

Dampier porter

79.3% MO
6.3% Simpsons medium xtal
3.6% Spec B
4.5% Oat malt
4.5% pale choc
1.8% Black

First gold @ 60 15 dry

1.054
37 IBU

Burton ale yeast

 

[winkle]

I'll be interested to hear your results Tony, I can't remember the last time I brewed a Saison.

Batz

Never

 

[Nick JD]

Mongrel batch for the summer heat and to use up some end-of-packets hops.

20L Lite Faux Kolsch (Kolsch)

Original Gravity (OG): 1.036 (P): 9.0
Final Gravity (FG): 1.009 (P): 2.3
Alcohol (ABV): 3.54 %
Colour (SRM): 4.0 (EBC): 7.8
Bitterness (IBU): 28.7 (Average)

98.51% Pilsner
1.49% Carabohemian

1.2 g/L Saaz (3.6% Alpha) @ 60 Minutes (Boil)
1.3 g/L Tettnanger (4% Alpha) @ 60 Minutes (Boil)


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

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

 

[Batz]

Never

Never remember or never brewed one...well I never!!

 

[winkle]

Second batch of the Acerola Tarwe is no chillin' on 200gm of the fruit right now before getting introduced to W3711 tomorrow and another 1 kg of the cherries at secondary, first batch will be kegged up tomorrow - still undecided on filtering, blending in eight days possibly with a fresh addition of the fruit.

A major clean of kit tomorrow before brewing a Galaxian Pale Ale on Thursday nite. The chooks have been missing two brews a week.

 

[mje1980]

Hallertau pale ale, as an easy drinking summer ale, and also a yeast cake for my 1.093 IIPA

76% MO
17.9% wheat
4.5% carahell
1.7% Simpsons med xtal

Hallertau 60,30,15,5

1.046
26 IBU
US05


I hope to get a hefe done too

58.3% JW wheat
37.9% BEST pilz
3.9% carahell

Hallertau 60

42-20, 62-30,72-30

1.051
12 IBU

Wy 3638

No starter for the wheat, just pitching straight from the smack pack, and i'll be fermenting 20c + for banana/bubblegum.

 

[adryargument]

Just knocked out ~50L of a Porterish style.
Looks a lovely dark brown with a juicy red hue.

Been trying to get useable amounts of specialty yeast up and figured this was the easiest way.
3 growlers with 3 additional yeast.


Ingredients:
------------
Amt Name Type # %/IBU
9.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 83.7 %
0.65 kg Carared (Weyermann) (24.0 SRM) Grain 2 6.0 %
0.50 kg Chocolate Malt (Thomas Fawcett) (508.0 S Grain 3 4.7 %
0.40 kg Caraaroma (Weyermann) (178.0 SRM) Grain 4 3.7 %
0.20 kg Melanoidin (Weyermann) (30.0 SRM) Grain 5 1.9 %
25.00 g Willamette [4.30 %] - Boil 60.0 min Hop 6 5.4 IBUs
20.00 g Northern Brewer [10.50 %] - Boil 60.0 mi Hop 7 10.6 IBUs
25.00 g Northern Brewer [10.50 %] - Boil 40.0 mi Hop 8 11.6 IBUs
25.00 g Willamette [4.30 %] - Boil 40.0 min Hop 9 4.8 IBUs
25.00 g Willamette [4.30 %] - Boil 20.0 min Hop 10 3.3 IBUs
20.00 g Northern Brewer [10.50 %] - Boil 20.0 mi Hop 11 6.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 -
1.0 pkg Belgian Saison I Ale (White Labs #WLP565 Yeast 13 -
1.0 pkg Hefeweizen Ale (White Labs #WLP300) [35. Yeast 14 -
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 15 -
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 16 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 17 -


Mash Schedule: ADA Porter - 63/30 - 70/30 - 75/15
Total Grain Weight: 10.75 kg
----------------------------
Name Description Step Temperat Step Time
Mash Step Heat to 63.0 C 63.0 C 30 min
Mash Step Heat to 70.0 C over 10 min 70.0 C 30 min
Mash Step Heat to 75.0 C over 6 min 75.0 C 15 min

Notes:
------

Pitched 20 L Irish 004
Pitched 20 L London 1028

Growler of Hefe
Growler of US-05
Growler of Saison

 

[Barry]

Filled up two mash tuns with grain and made a no sparge doppelbock (1.100) and a second runnings dark saison (1.065). Used the yeast WLP830 German from a Helles I bottled/kegged yesterday for the doppelbock and Whitelabs Saison Blend for the Saison. Estimated 70% efficiency overall so not too bad. Hope I end up with two interesting beers.

 

[sponge]

Getting things ready this afternoon for a brew day tomorrow.

Roughly based on a fullers ESB.

95% MO
5% Heritage xtal

EKG @ FWH, Cube and Dry

1.055
35IBU's

Wy1469 (Slurry from a mild I'll be fermenting next week)

 

[hsb]

Prepping a Belgian Blond tonight. Was going to brew it on Saturday but 35C forecast, looks like Sunday to bang this one out


Batch Size (fermenter): 22.00l
Boil Size: 38.17l
Boil Time: 90 min
End of Boil Volume 26.82l
Brewhouse Efficiency: 72.00 %


Ingredients
Amt Name Type # %/IBU
3.81 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 1 75.6 %
0.63 kg Munich Malt (17.7 EBC) Grain 2 12.6 %
0.30 kg Biscuit Malt (45.3 EBC) Grain 3 5.9 %
0.30 kg Wheat, Flaked (3.2 EBC) Grain 4 5.9 %
48.84 g Saaz [4.50 %] - Boil 60.0 min Hop 5 24.9 IBUs

Beer Profile
Est Original Gravity: 1.050 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 24.9 IBUs

 

[nathan_madness]

Knocked this one up on Wednesday


Recipe: Cream Ale
Brewer: Nathan
Style: Cream Ale
TYPE: All Grain
Taste: (30.0)

---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.9 EBC SRM RANGE: 4.9-9.8 EBC
IBU: 19.6 IBUs Tinseth IBU RANGE: 15.0-20.0 IBUs
OG: 1.048 SG OG RANGE: 1.042-1.055 SG
FG: 1.012 SG FG RANGE: 1.006-1.012 SG
BU:GU: 0.410 Calories: 509.5 kcal/l Est ABV: 4.8 %
EE%: 75.00 % Batch: 25.00 l Boil: 39.45 l BT: 90 Mins


Ingredients:
------------
Amt Name Type # %/IBU
30.00 l Distilled Water Water 1 -
13.00 l Distilled Water Water 2 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
3330 g Pilsner Malt (Weyermann) (4.0 EBC) Grain 4 64.0 %
950 g Maize Flaked (Bairds) (2.6 EBC) Grain 5 18.3 %
615 g Carapils Malt (Weyermann) (4.0 EBC) Grain 6 11.8 %
305 g Wheat Malt Pale (Weyermann) (4.0 EBC) Grain 7 5.9 %
42.74 g Tettnang [3.20 %] - Boil 60.0 min Hop 8 13.0 IBUs
43.52 g Tettnang [3.20 %] - Boil 15.0 min Hop 9 6.6 IBUs
10.00 g Yeast Nutrient (Boil 5.0 mins) Other 10 -
1.0 pkg Kolsch Yeast (Wyeast Labs #2565) [124.21 Yeast 11 -


Total Grain Weight: 5200 g