What Are You Brewing III

[jyo]

First time using Apollo, so this could go either way. Let's just jump in, eh?

Apollo AIPA Nov 2012
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.000
Total Hops (g): 70.00
Original Gravity (OG): 1.066 (P): 16.1
Final Gravity (FG): 1.017 (P): 4.3
Alcohol by Volume (ABV): 6.48 %
Colour (SRM): 7.8 (EBC): 15.4
Bitterness (IBU): 57.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
4.000 kg Barrett Burston Ale (66.67%)
1.000 kg Galaxy Malt (16.67%)
0.700 kg Munich II (11.67%)
0.300 kg Caraamber (5%)

Hop Bill
----------------
10.0 g Apollo Pellet (15% Alpha) @ 40 Minutes (Boil) (0.4 g/L)
15.0 g Apollo Pellet (15% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
25.0 g Apollo Pellet (15% Alpha) @ 1 Minutes (Boil) (1.1 g/L)
20.0 g Apollo Pellet (15% Alpha) @ whirlpool Minutes (Boil) (0.9 g/L)

Dry hop undecided an amount too.
Misc Bill
----------------
20000.0 g Whirlfloc Tablet @ 8 Minutes (Boil)

Single step Infusion at 66C for 90 Minutes.
Fermented at 18C with Safale US-05

 

[labels]

Knocked this one up on Wednesday


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



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



Great grain bill for a perfect lager as well including choice of hops. Would be an interesting side by side experiment, do one with kolsch yeast and and one on 2042 lager yeast.

 

[Mikedub]

Sometime in the next few days I'm brewing a double batch of Hefe-weizen and a Grisette.

Grisette D'Hogshead deux
Saison (of sorts)
Type: All Grain
Batch Size (fermenter): 20.00 l
Boil Size: 29.73 l
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 24.74 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 17.16 l Est Mash Efficiency 86.9 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
3.30 kg Pale Malt (Pils) (2.0 EBC) Grain 1 82.5 %
0.50 kg Wheat Malt (1.5 EBC) Grain 2 12.5 %
0.20 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 3 5.0 %
14.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 4 14.2 IBUs
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 5 -
1.00 Cup Orange Peel, Sweet (Boil 5.0 mins) Spice 6 -
15.00 g Goldings, East Kent [5.00 %] - Aroma Steep 10.0 min Hop 7 0.0 IBUs
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 8 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -

Beer Profile

Est Original Gravity: 1.047 SG Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 4.6 %
Bitterness: 14.2 IBUs Calories: 385.1 kcal/l
Est Color: 3.5 EBC
Mash Profile
Single Infusion, Light Body, Batch Sparge

Filter it and you've got a bright, pale gold, slightly spiced and definately Belgian summer slammer.
(out of munich for the Rootin' Saison dang it)

How did this turn out Winkle, I've been looking for something to brew to build up a cake for a Bel Dark Strong, this looks the goods, I've used wlp565 in the past for Saisons, did this come out Saison-ish with the Ardennes?

 

[Rowy]

Gonna watch the first hour or so of the cricket then brew this baby. Not strictly to style but did something similar with straight EKG and it was great. I'm on a Bramling Cross kick at the moment so this should suit!

Lucans Irish (Irish Red Ale)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 19.3 (EBC): 38.0
Bitterness (IBU): 40.2 (Average - No Chill Adjusted)

4kg Ale Malt
500gms Munich I
250gms Caraaroma
250gms Golden Naked Oats
150gms Pale Chocolate

10gms Magnum (12.5% Alpha) @ 45 Minutes (Boil)
35gms Bramling Cross (6.1% Alpha) @ 10 Minutes (Boil)
15gms Bramling Cross (6.1% Alpha) @ 0 Minutes (Boil)
15gms East Kent Golding (4.7% Alpha) @ 0 Minutes (Boil)

Heaped Teaspoon Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
Teaspoon Yeast Nutrient @ 15 Minutes (Boil)
4gms Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 65C for 90 Minutes. Boil for 60 Minutes

Fermented at 18C with Good Old notto (Wyeast Irish Ale not available)

Notes: Will dry hop with 30gms mix of EKG & Bramling Cross at day 5.

Recipe Generated with BrewMate

 

[Thefatdoghead]

Just at mashout now. Should be a nice beer with that grain bill.

45L

Rhenish Alt


BJCP: Dsseldorf Altbier
Type: All Grain

IBU-35

OG-1.050
FG-1.012

Total for 1.0 batch: 45L
3.86 kg Premium Pilsner Malt Extra Pale
3.42 kg Munich TYPE I
1.95 kg Vienna Malt
0.49 kg Crystal Medium
50.0 g Black Malt
70 g Pearle (8.5%) 60min
21.4 g Hallertauer Mittelfrher (4.5%) 10min
21.4 g Tettnanger (5.5%) 0min
42g Pearle (8.5%) 0min
1.8 ea WYeast 1007 German Ale

 

[Screwtop]

Yesterday, most enjoyable brewday in a while.


Style: Standard/Ordinary Bitter

Boil Size: 54.89 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 45.00 l
Estimated OG: 1.033 SG
Estimated Color: 8.2 SRM
Estimated IBU: 25.1 IBUs
Est Mash Efficiency: 88.0 %
Boil Time: 90 Minutes


4.080 kg Pale Malt, Maris Otter
0.855 kg Caramalt
0.430 kg Brown Malt
0.245 kg Wheat Malt
22.0 g Target [11.00 %] - Boil 60.0 min
30.0 g Goldings, East Kent [5.10 %] - Boil 30.0 min
1.0 Item Whirlfloc Tablet (Boil 15.0 mins)
29.35 g Goldings, East Kent [5.10 %] - Boil 10.0 min
29.35 g Goldings, East Kent [5.10 %] - Boil 0.0 min
2.0 pkg British Ale Yeast (Wyeast Labs #1098) 4L Starter


Mash Schedule:
Sacch Rest Add 16.00 l of water at 75.00 C 69.00 C 60 min
Mash Out Heat to 77.00 C over 15 min 77.00 C 10 min

Sparge: Fly sparge with 44.50 l water at 77.00 C
Notes:
------
Reduce sparge volume by 6L. Transfer 6L of sparge water in HLT to Boil Kettle during mash.

 

[nathan_madness]

Great grain bill for a perfect lager as well including choice of hops. Would be an interesting side by side experiment, do one with kolsch yeast and and one on 2042 lager yeast.

That was my thought initially so I have put this one on to a Kolsch yeast and I will be doing one using S-189 in the near future.

I do all my lagers using S-189 dry pitch 2 packs at 20deg and then put in the fridge set at 11deg. It always works perfectly and a hell of a lot less mucking around than making starters. I was told by one of the craft breweries that this is the way that they do all of their lagers except they ferment at 18deg so that they can produce the finished product faster.

 

[winkle]

Galaxian Pale Ale today (effing hot and all), recipe in the DB.
I might give some thought to NickB's hopburst sugestion for this batch.

 

[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)

Just waiting for the HLT to come to temperature to mash in. It was far too hot during the middle of the day to warrant getting my brew on so a mid afternoon brew it is!

 

[stakka82]

Simple midstrength lager for the warm weather:

65% JW Pilsner
35% Munich II

Hallertau Mittlefrueh @ 60 mins to 22 IBU

OG 1040

Saflager W 34/70

 

[bconnery]

I'm on a Bramling Cross kick at the moment

Told you it was good stuff!

 

[manticle]

Tossing up between Belgian Golden Strong, mild and Saison tomorrow.

Might be able to sneak two in - the mild and 1 other. Probably saison because the mash schedule is a little simpler.

 

[Thefatdoghead]

Going to brew this tomorrow

Passionfruit Heffe

45L batch
47.9% boh pils
47.9% pale wheat
4.2% carahell

Willamette to 16 ibu

Forbidden fruit 3463

OG-1.052

2.3kg passionfruit to secondary

It's out of brewing classic styles but I changed the apricot to passionfruit.

 

[Rowy]

Told you it was good stuff!

Every time I go into craftbrewer I blame you!

 

[adryargument]

Kegged this batch last night, let the keg cool overnight and forced carbed just now.

TYPE: All Grain
Taste: 02/12/12
Appearance: Cloudy Pale Straw, Thick head, very lacy.
Aroma: Definate wheaty notes, gentle earthiness.
Body: Med body, slightly creamy on the palatte, quite dry finish, Light - Med Carbonation, Light - Med bitterness
Taste: Easy going light summer ale. Light malt and very slight wheat taste. Overlayed with a gentle hints of EKG giving a slight earthy spicy backdrop at the end. Lingers on a Light - Med bitterness.
Overall: Very nice and refreshing. Very easy going and definately feels like a summer hit.
Improvements: Tiny hint of extra bitterness at the end. Should be slightly lighter - possibly due to the hops / yeast trub i pitched on.

Recipe Specifications
--------------------------
Boil Size: 77.60 l
Post Boil Volume: 67.60 l
Batch Size (fermenter): 62.00 l
Bottling Volume: 60.00 l
Estimated OG: 1.043 SG
Estimated Color: 3.7 SRM
Estimated IBU: 26.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.50 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
5.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 2 47.6 %
4.00 kg Floor Malted Bohemian Pilsner (Weyermann Grain 3 38.1 %
1.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 4 14.3 %
40.00 g Magnum [11.60 %] - First Wort 60.0 min Hop 5 22.6 IBUs
20.00 g Goldings, East Kent [4.80 %] - Boil 20.0 Hop 6 2.6 IBUs
20.00 g Goldings, East Kent [4.80 %] - Boil 10.0 Hop 7 1.5 IBUs
20.00 g Goldings, East Kent [4.80 %] - Boil 0.0 Hop 8 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -


Mash Schedule: ADA - 52/20 - 63/30 - 70/20 - 75/10
Total Grain Weight: 10.50 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 2.00 l of water and heat to 52.0 C 52.0 C 20 min
63 Heat to 63.0 C over 10 min 63.0 C 30 min
70 Heat to 70.0 C over 10 min 70.0 C 20 min
Mash Out Heat to 75.0 C over 6 min 75.0 C 10 min

 

[bullsneck]

All I want for Christmas is an IRA!

BOAB India Red Ale
American IPA

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 5.949
Total Hops (g): 180.50
Original Gravity (OG): 1.062 (P): 15.2
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 6.25 %
Colour (SRM): 14.0 (EBC): 27.6
Bitterness (IBU): 62.0 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75

Grain Bill
----------------
4.741 kg Simpsons Golden Promise (79.69%)
0.392 kg Simpsons Pale Crystal (6.59%)
0.392 kg Weyermann Munich I (6.59%)
0.204 kg Weyermann Caraamber (3.43%)
0.200 kg Simpsons Dark Crystal (3.36%)
0.020 kg Thomas Fawcett Pale Chocolate (0.34%)

Hop Bill
----------------
20.5 g Topaz Pellet (16.3% Alpha) @ 45 Minutes (Boil) (1 g/L)
20.0 g Amarillo Pellet (8.2% Alpha) @ 10 Minutes (Boil) (1 g/L)
20.0 g Citra Pellet (13% Alpha) @ 10 Minutes (Boil) (1 g/L)
20.0 g Simcoe Pellet (12.6% Alpha) @ 10 Minutes (Boil) (1 g/L)
20.0 g Amarillo Pellet (8.2% Alpha) @ 0 Minutes (Boil) (1 g/L)
20.0 g Citra Pellet (13% Alpha) @ 0 Minutes (Boil) (1 g/L)
20.0 g Simcoe Pellet (12.6% Alpha) @ 0 Minutes (Boil) (1 g/L)
5.0 g Amarillo Pellet (8.2% Alpha) @ 0 Days (Dry Hop) (0.2 g/L)
17.5 g Citra Pellet (13% Alpha) @ 0 Days (Dry Hop) (0.8 g/L)
17.5 g Simcoe Pellet (12.6% Alpha) @ 0 Days (Dry Hop) (0.8 g/L)

Misc Bill
----------------
4.5 g Calcium Chloride @ 90 Minutes (Mash)
2.5 g Epsom Salt (MgSO4) @ 90 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
1.5 g Calcium Chloride @ 90 Minutes (Boil)
0.8 g Epsom Salt (MgSO4) @ 90 Minutes (Boil)
1.7 g Gypsum (Calcium Sulfate) @ 90 Minutes (Boil)
5.0 g Yeast Nutrient @ 15 Minutes (Boil)
4.0 g BrewBrite @ 10 Minutes (Boil)

Single step Infusion at 64C for 90 Minutes.
Fermented at 18C with Wyeast 1056 - American Ale

Notes
----------------
Mash...

Multi step 55/62/65/72/78 for 10/45/20/15/10 minutes


Recipe Generated with BrewMate

 

[Rowy]

All I want for Christmas is an IRA!

BOAB India Red Ale
American IPA

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 5.949
Total Hops (g): 180.50
Original Gravity (OG): 1.062 (P): 15.2
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 6.25 %
Colour (SRM): 14.0 (EBC): 27.6
Bitterness (IBU): 62.0 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75

Grain Bill
----------------
4.741 kg Simpsons Golden Promise (79.69%)
0.392 kg Simpsons Pale Crystal (6.59%)
0.392 kg Weyermann Munich I (6.59%)
0.204 kg Weyermann Caraamber (3.43%)
0.200 kg Simpsons Dark Crystal (3.36%)
0.020 kg Thomas Fawcett Pale Chocolate (0.34%)

Hop Bill
----------------
20.5 g Topaz Pellet (16.3% Alpha) @ 45 Minutes (Boil) (1 g/L)
20.0 g Amarillo Pellet (8.2% Alpha) @ 10 Minutes (Boil) (1 g/L)
20.0 g Citra Pellet (13% Alpha) @ 10 Minutes (Boil) (1 g/L)
20.0 g Simcoe Pellet (12.6% Alpha) @ 10 Minutes (Boil) (1 g/L)
20.0 g Amarillo Pellet (8.2% Alpha) @ 0 Minutes (Boil) (1 g/L)
20.0 g Citra Pellet (13% Alpha) @ 0 Minutes (Boil) (1 g/L)
20.0 g Simcoe Pellet (12.6% Alpha) @ 0 Minutes (Boil) (1 g/L)
5.0 g Amarillo Pellet (8.2% Alpha) @ 0 Days (Dry Hop) (0.2 g/L)
17.5 g Citra Pellet (13% Alpha) @ 0 Days (Dry Hop) (0.8 g/L)
17.5 g Simcoe Pellet (12.6% Alpha) @ 0 Days (Dry Hop) (0.8 g/L)

Misc Bill
----------------
4.5 g Calcium Chloride @ 90 Minutes (Mash)
2.5 g Epsom Salt (MgSO4) @ 90 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
1.5 g Calcium Chloride @ 90 Minutes (Boil)
0.8 g Epsom Salt (MgSO4) @ 90 Minutes (Boil)
1.7 g Gypsum (Calcium Sulfate) @ 90 Minutes (Boil)
5.0 g Yeast Nutrient @ 15 Minutes (Boil)
4.0 g BrewBrite @ 10 Minutes (Boil)

Single step Infusion at 64C for 90 Minutes.
Fermented at 18C with Wyeast 1056 - American Ale

Notes
----------------
Mash...

Multi step 55/62/65/72/78 for 10/45/20/15/10 minutes


Recipe Generated with BrewMate

I'm liking that hop bill a lot!

 

[manticle]

Tossing up between Belgian Golden Strong, mild and Saison tomorrow.

Might be able to sneak two in - the mild and 1 other. Probably saison because the mash schedule is a little simpler.

Mild on the boil:

Mild

Type: All grain
Size: 18 liters
Color: 27 HCU (~14 SRM)
Bitterness: 24 IBU
OG: 1.044
FG: 1.016
Alcohol: 3.6% v/v (2.8% w/w)
Grain: 3kg Simpsons MO
150g Dingemans aromatic
150g Dingemans biscuit
250g Simpsons heritage crystal 70-80L
100g Simpsons chocolate
30g roast barley
Mash: 70% efficiency, 69 for 30 mins, 72 for 10, 78 for 10
Boil: 60 minutes SG 1.032 25 liters
Hops: 18g Challenger (6% AA, 60 min.)
10g Challenger (6% AA, 10 min.)

Ringwood 1187

4g CaCl2 each to mash and boil.

Saison about to mash in: http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1513

Using JW dark wheat because I have some I need tyo use up but would prefer (and recommend) a continental like Weyermann pale. This one will be 3711.

 

[Amber Fluid]

First attempt at a Pils and no idea how the Bairds will turn out.....

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.300
Total Hops (g): 140.00
Original Gravity (OG): 1.050
Final Gravity (FG): 1.013
Alcohol by Volume (ABV): 4.91 %
Colour (EBC): 7.4
Bitterness (IBU): 38.4 (No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Bairds Pale (94.34%)
0.300 kg Munich (5.66%)

Hop Bill
----------------
40.0 g Saaz Pellet (3.6% Alpha) @ 40 Minutes (Boil)
50.0 g Saaz Pellet (3.6% Alpha) @ 10 Minutes (Boil)
50.0 g Saaz Pellet (3.6% Alpha) @ 0 Minutes (Boil)


Misc Bill
----------------
1/2 Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 62C for 90 Minutes.
Fermented at 11C with Saflager W-34/70 or Saflager S-189 (yet to decide)
No-Chill

 

[tiprya]

Boiling now. My IPAs have been a bit 'muddy' flavour wise. Trying to get that crisp hoppy flavour.

Tropical pale ale

Selected Style and Target Specs
14B-India Pale Ale(IPA)-American IPA

Wort Volume Before Boil: 28.01 l Wort Volume After Boil: 24.98 l
Volume Transferred: 20.00 l Water Added To Fermenter: 0 ml
Volume At Pitching: 20.00 l Volume Of Finished Beer: 18.00 l
Expected Pre-Boil Gravity: 1.052 SG Expected OG: 1.058 SG
Expected FG: 1.014 SG Apparent Attenuation: 74.0 %
Expected ABV: 5.8 % Expected ABW: 4.5 %
Expected IBU: (using Tinseth): 79.9 IBU Expected Color: (using Morey): 8.1 SRM
BU:GU ratio: 1.38 Approx Color:
Mash Efficiency: 86.0 %
Boil Duration: 75.0 mins
Fermentation Temperature: 18 ˚C

Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt (Marris Otter) 5.000 kg 86.2 % 4.2 In Mash/Steeped
German Munich II Malt 500 g 8.6 % 1.5 In Mash/Steeped
UK Medium Crystal 300 g 5.2 % 6.0 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Warrior 12.0 % 20 g 21.8 Loose Pellet Hops 60 Min From End
US Chinook 10.5 % 30 g 22.0 Loose Pellet Hops 30 Min From End
US Chinook 10.5 % 30 g 10.4 Loose Pellet Hops 10 Min From End
AU Galaxy 13.4 % 30 g 13.3 Loose Pellet Hops 10 Min From End
US Citra 15.0 % 25 g 12.4 Loose Pellet Hops 10 Min From End
US Chinook 10.5 % 30 g 0.0 Loose Pellet Hops At turn off
US Citra 15.0 % 30 g 0.0 Loose Pellet Hops At turn off
AU Galaxy 13.4 % 30 g 0.0 Loose Pellet Hops At turn off
AU Galaxy 13.4 % 30 g 0.0 Loose Pellet Hops Dry-Hopped
US Citra 15.0 % 30 g 0.0 Loose Pellet Hops Dry-Hopped


Yeasts
Yeast Strain Amount Used
Wyeast 1272-American Ale II 1 pack

Recipe Notes
2/12/12 23L mash 8L sparge
65/68/72/78 degrees 40/10/10/10 mins
16g CaSO4 in mash 5.58 pH calculated, 5.60 measured.