What Are You Brewing III

[tricache]

Put down a quick brew yesterday, had to itch to brew something but had nothing at home and no homebrew places open.

So....

1 x Coopers Canadian Blonde tin
1kg x Malt/Dex mix
40g x Liberty Hops (5min boil)

Just hoping to get a nice summer throwback beer

 

[mje1980]

Mild. This is my last bit of pale choc, so i added some RB. I prefer straight choc malt, but i've used Rb and choc before with good results

82.3% MO
12.4% Simpsons med xtal
2.6% Pale choc
2.6% RB

69c-60, 72c-15

First gold - 60 mins

1.036
18 IBU

First double batch in a while too.

 

[hsb]

Firing this one up this afternoon, not strictly a Saison and WLP575 yeast. The flameout Mittlefrueh is to soften the tropical fruit hit, had success using nobles like this in APAs, reaching a bit here, but WTH. Merry crimbo.

Step mash
55(5) - 63(50) - 68(10) - 72(10) - 78(10)

New World Saison

Type: All Grain 	

Date: 18/12/2012 

Batch Size (fermenter): 26.00 l 	

Boil Size: 42.33 l 	

Boil Time: 90 min 	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain

End of Boil Volume 30.98 l 	Brewhouse Efficiency: 72.00 %

Final Bottling Volume: 23.16 l 	Est Mash Efficiency 82.5 %





Ingredients

Amt 	Name 	Type 	# 	%/IBU

3.75 kg 	Pilsner (2 Row) Ger (3.9 EBC) 	Grain 	1 	77.0 %

0.47 kg 	Wheat, Flaked (3.2 EBC) 	Grain 	2 	9.7 %

0.18 kg 	Munich I (Weyermann) (14.0 EBC) 	Grain 	3 	3.7 %

0.16 kg 	Biscuit (Dingemans) (44.3 EBC) 	Grain 	4 	3.3 %

0.03 kg 	Carafa II (811.6 EBC) 	Grain 	5 	0.6 % (@mashout, for colour)



25.00 g 	Nelson Sauvin [12.00 %] - Boil 60.0 min 	Hop 	6 	28.3 IBUs

30.00 g 	Motueka [7.00 %] - Boil 10.0 min 	Hop 	7 	7.3 IBUs

40.00 g 	Hallertauer Mittelfrueh [4.00 %] - Boil 0.0 min 	Hop 	8 	0.0 IBUs



0.28 kg 	Corn Sugar (Dextrose) (0.0 EBC) 	Sugar 	9 	5.7 % (to fermenter)



Beer Profile

Est Original Gravity: 1.043 SG 	Measured Original Gravity: 1.046 SG

Est Final Gravity: 1.008 SG 	Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 4.7 % 	Actual Alcohol by Vol: 4.7 %

Bitterness: 35.7 IBUs 	Calories: 427.1 kcal/l

 

[sponge]

Looking at putting a brown porter tomorrow, based on the Fullers recipe since I have a bit of brown malt that's gagging to be used.

80% MO
10% Brown
5% Heritage Xtal
5% Choc

Slurry from 1469

1.054

30IBU's EKG @ FWH & Cube

EDIT: Decided to go with a simpler bill which reduced crystal (9% seemed far too much, and reduced brown down from 13%)

 

[chunckious]

Brewing this weekend and bottling for cooler times.

Stout

72.2% Pale Ale Malt
9.52% Chocolate
7.53% Roasted Barley
5.76% Special-B
4.98% Flaked Oats

3 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
1.6 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 67C for 60 Minutes. Boil for 90 Minutes

Fermented at 19C with Wyeast 1272 - American Ale II

OG: 1.061
FG: 1.015
ABV: 5.99 %

 

[jyo]

Saison/Blond

1 cube will get hit with French saison and run at ambient temps, the other will have 1272 @ 16'

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 9.350
Total Hops (g): 80.00
Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.009 (P): 2.3
Alcohol by Volume (ABV): 5.26 %
Colour (SRM): 4.5 (EBC): 8.8
Bitterness (IBU): 29.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
4.500 kg Galaxy Malt (48.13%)
3.500 kg Vienna (37.43%)
1.000 kg Wheat Malt (10.7%)
0.350 kg Aromatic Malt (3.74%)

Hop Bill
----------------
30.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
10.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
10.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 1 Minutes (Boil) (0.2 g/L)
30.0 g B Saaz Pellet (7.6% Alpha) @ 0 whirlpool (Aroma) (0.6 g/L)

Misc Bill
----------------
20000.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 64C for 90 Minutes.
Fermented at 25ish C with Wyeast 3711 - French Saison

 

[Thefatdoghead]

Brewing a 20L Saison called "Saison de pipax" from the BYO issue of steam driven breweries and after a 50L batch of "Hanging possum pilsner" from the database.

 

[Lakey]

Glad the world didnt blow up so I could brew today!

NOT THE END OF THE WORLD PALE ALE.

23L batch BIAB.
4kg bb ale
1kg wey wheat
.5kg wey munich 1
.25 wey caramunich 1
Mash @ 66

10g centennial @40min
5g simcoe @40min
10g centennial @10min
10g cascade @10min
15g simcoe @cube hop
10g cascade @cube hop
10g simcoe @dry hop
10g centennial @dry hop
10g cascade @dry hop
Us05 yeast

 

[keifer33]

Enough whirfloc there jyo?

 

[Nick JD]

Kinda like mixing half a glass each of Radieuse and Chimay Red.

Leffe/Chimay Cross (Belgian Dubbel)

Original Gravity (OG): 1.071 (P): 17.3
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 7.19 %
Colour (SRM): 15.1 (EBC): 29.8
Bitterness (IBU): 28.5 (Average)

85.33% Pilsner
5.33% Candy Syrup Extra Dark
5.33% Dextrose
2.67% Caraaroma
1.33% Caramunich III

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


Step Infusion at 45, 55, 61, 67C.

Fermented at 20C with Wyeast 1214 - Belgian Abbey

Extended ferulic rest; 1214 starter 15% size of batch for bubblegum.

Recipe Generated with BrewMate

 

[brettprevans]

Kinda like mixing half a glass each of Radieuse and Chimay Red.

Leffe/Chimay Cross (Belgian Dubbel)

Original Gravity (OG): 1.071 (P): 17.3
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 7.19 %
Colour (SRM): 15.1 (EBC): 29.8
Bitterness (IBU): 28.5 (Average)

85.33% Pilsner
5.33% Candy Syrup Extra Dark
5.33% Dextrose
2.67% Caraaroma
1.33% Caramunich III

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


Step Infusion at 45, 55, 61, 67C.

Fermented at 20C with Wyeast 1214 - Belgian Abbey

Extended ferulic rest; 1214 starter 15% size of batch for bubblegum.

Recipe Generated with BrewMate

Sounds good. U tried it before nick? I was going to make a leffe blondd or radieuse but maybe ill brew this.

 

[durgarth]

Mate of mine in the brew club and i are commencing a Lambic this weekend. We hope to be able to taste it sometime in July 2013 with some fruit added (cherries from my cherry tree) and again this time next year, just plain.......just in time for christmas 2013 (it had better be good).
I have had a couple of Lambic beers previously, when they are good they are sensational, when they are bad....you just leave them a little longer

The plan is to brew separately in 2x 50 litre batches. We were able to source some Belgian Whitelabs sour mix and both of us plan to stop fermentation at around 1020 (or a bit lower) before transferring to our lovely Yulumba oak keg....

 

[durgarth]

Oops sorry didn't mean to put in 3 pics....stupid fingers

 

[Nick JD]

Sounds good. U tried it before nick? I was going to make a leffe blondd or radieuse but maybe ill brew this.

Haven't tried this one before. It's a cross between two of my recipes. Doesn't have the wheat starch of the Chimay Red clone and doesn't have the Special B of the Leffe Rad clone. Higher OG than Red, lower than Rad. No roast barley.

The leffe uses 3787, and this is 1214 - but this dark it's pretty difficult to tell the difference between those two yeasts.

The Nelson worked great in a Chimay Blanche, so gonna do that again. Only at 60 mins, but it still shows up lurking in the background and compliments the esters nicely.

Recently found out that a massive pitch (2L in 12L) at 20-22C is the secret to bubblegum with 1214.

 

[jyo]

Enough whirfloc there jyo?

I'm trying to combat this fecking haze problem :lol:

 

[winkle]

I've been slack, its been too hot & humid, but tomorrow its all go with a double.
A Shootin' Saison and the Good ol' UXB.

UXB
Belgian Specialty Ale
Type: All Grain Date: 27/06/2011
Batch Size (fermenter): 21.00 l
Boil Size: 31.12 l
Boil Time: 75 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 25.78 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 18.16 l Est Mash Efficiency 85.0 %
Fermentation: Ale, Two Stage

Ingredients
Amt Name Type # %/IBU
5.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 91.7 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 8.3 %
28.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 3 24.0 IBUs
28.00 g Brewer's Gold [8.00 %] - Boil 30.0 min Hop 4 17.4 IBUs
0.26 tsp Kopperfloc (Boil 10.0 mins) Fining 5 -
17.00 g Brewer's Gold [8.00 %] - Aroma Steep 5.0 min Hop 6 0.0 IBUs
17.00 g Hallertauer, New Zealand [8.50 %] - Aroma Steep 5.0 min Hop 7 0.0 IBUs
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 8 -
1.11 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -
4.00 g Brewer's Gold [8.00 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
4.00 g Hallertauer, New Zealand [8.50 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

Beer Profile

Est Original Gravity: 1.064 SG Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.9 % Actual Alcohol by Vol: 7.2 %

Brewing arse-sistant on the day will be a munted Rosco-the-short well lubricated on Belgian Imperial Stout.

 

[brettprevans]

Haven't tried this one before. It's a cross between two of my recipes. Doesn't have the wheat starch of the Chimay Red clone and doesn't have the Special B of the Leffe Rad clone. Higher OG than Red, lower than Rad. No roast barley.

The leffe uses 3787, and this is 1214 - but this dark it's pretty difficult to tell the difference between those two yeasts.

The Nelson worked great in a Chimay Blanche, so gonna do that again. Only at 60 mins, but it still shows up lurking in the background and compliments the esters nicely.

Recently found out that a massive pitch (2L in 12L) at 20-22C is the secret to bubblegum with 1214.

Very interesting. Maybe I'll bang out a quick wheat whilst I'm waiting you're feedback on the outcome.
U got a Chimay red recipe? I prefer blue or white but have tonnes of wheat to use up.

 

[BPH87]

Just mashed in an English Brown Ale, as well as started my first snake for a pulled pork (wish me luck!!)

 

[Silver]

Just cubed a simple EKG/Fuggles bitter and deciding whether or not to dump half onto T-58 yeast cake and half with s04 or do 1 batch with Danstar Windsor. Used Windsor a couple of months ago with an all Fuggles and it was a lovely beer.

 

[Nick JD]

U got a Chimay red recipe?

Chimay Red (Belgian Dubbel)

Original Gravity (OG): 1.064 (P): 15.7
Final Gravity (FG): 1.014 (P): 3.6
Alcohol (ABV): 6.54 %
Colour (SRM): 16.7 (EBC): 32.8
Bitterness (IBU): 19.7 (Average)

75.29% Pilsner
7.06% Dextrose
7.06% Torrified Wheat (wheat "corn"flour)
4.71% Candy Syrup Extra Dark (CB)
2.35% Caraaroma
2.35% Special-B
1.18% Caramunich III

0.5 g/L Galena (12.5% Alpha) @ 60 Minutes (Boil)
0.5 g/L East Kent Golding (4.7% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 64C for 90 Minutes. Boil for 60 Minutes

Fermented at 20C with Wyeast 1214 - Belgian Abbey


Recipe Generated with BrewMate