What Are You Brewing III

[marksfish]

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

mmmmmmmmmmmmm pork :icon_drool2:

 

[Stuwort]

Brewing a K+B Coopers APA with a few changes to use up leftovers

1 x Coopers APA tin
1.1kg Coopers LDME
200g Dex
100g Maltodextrin
15g Saaz @ 60min
Dry hopped 25g of Saaz @ 5 days at 18c
Added one pack of old Coopers yeast 1 min before flame out, made up a starter for another and sprinkled a third over the top (experimenting).
Extra 5 days in FV
Dropped to 1c for 7 days

Will bottle this the day after Boxing Day. It is tasting quite good. I was a little apprehensive about using the Saaz and the prospect of it developing a grassy taste, but so far so good. It seems like it will be a very easy to drink beer.

Cheers

Stu

 

[winkle]

Effing useless brewery assistant is a no show after getting writtenoff on scotch and RIS last night, so its up to me to leave a ball valve open.
Still everthing else is going nicely.

Sparging the Rootin' Saison.

 

[Dan Pratt]

Brewing a K+B Coopers APA with a few changes to use up leftovers

1 x Coopers APA tin
1.1kg Coopers LDME
200g Dex
100g Maltodextrin
15g Saaz @ 60min
Dry hopped 25g of Saaz @ 5 d
Added one pack of old Coopers yeast 1 min before flame out, made up a starter for another and sprinkled a third over the top (experimenting).
Extra 5 days in FV
Dropped to 1c for 7 days

Will bottle this the day after Boxing Day. It is tasting quite good. I was a little apprehensive about using the Saaz and the prospect of it developing a grassy taste, but so far so good. It seems like it will be a very easy to drink beer.

Cheers

Stu

Hi Stu,
Added yeast 1 min before flame out??? I haven't heard of this before, why have you done that.

 

[brettprevans]

Hi Stu,
Added yeast 1 min before flame out??? I haven't heard of this before, why have you done that.

Boiling yeast is a form of yeast nutriant. The boiling kills the yeast and leaves i goodness for rhe real yeasties to eat. Its a good way of using up old or cheap or free crap yeast and getting a good benefit.

 

[Nick JD]

Boiling yeast is a form of yeast nutriant. The boiling kills the yeast and leaves i goodness for rhe real yeasties to eat. Its a good way of using up old or cheap or free crap yeast and getting a good benefit.

Bakers yeast in the red containers from the supermarket is a cheap yeast nutrient (and good for making pizzas!).

I have a 250g container in my fridge that cost squat. If only 250g of brewing yeast were the same price as bakers yeast I'd never make another bloody starter again!

 

[brettprevans]

Bakers yeast in the red containers from the supermarket is a cheap yeast nutrient (and good for making pizzas!).

I have a 250g container in my fridge that cost squat. If only 250g of brewing yeast were the same price as bakers yeast I'd never make another bloody starter again!

Yup tandaco brand or somwthing. Ive got a container of it as well for that t purpose

 

[Stuwort]

Bakers yeast in the red containers from the supermarket is a cheap yeast nutrient (and good for making pizzas!).

I have a 250g container in my fridge that cost squat. If only 250g of brewing yeast were the same price as bakers yeast I'd never make another bloody starter again!

Sweet, that would be an easy way to get the yeasties firing. This was only my third brew, so everything learned the easy way is a bonus.

 

[GrumpyPaul]

Licorice Orange Stout (Sweet Stout)

Original Gravity (OG): 1.065 (P): 15.9
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 6.39 %
Colour (SRM): 36.4 (EBC): 71.7
Bitterness (IBU): 35.9 (Average)

2.5kg 52.3% Maris Otter Malt
.5kg 10.46% Flaked Oats
.5kg 10.46% Melanoidin
.5kg 10.46% Vienna
.3kg 6.28% Special Roast
.2kg 4.18% Black Malt
.18kg 3.77% Chocolate
.1kg 2.09% Carared

8g 0.4 g/L Columbus (12.1% Alpha) @ 45 Minutes (Boil)
8g 0.4 g/L Nugget (13% Alpha) @ 45 Minutes (Boil)
5g 0.3 g/L Columbus (12.1% Alpha) @ 15 Minutes (Boil)
5g 0.3 g/L Nugget (13% Alpha) @ 15 Minutes (Boil)
5g 0.3 g/L Columbus (12.1% Alpha) @ 5 Minutes (Boil)
5g 0.3 g/L Nugget (13% Alpha) @ 5 Minutes (Boil)

15g 0.8 g/L Licorice Root @ 30 Minutes (Boil)
15g 0.8 g/L Orange Peel @ 30 Minutes (Boil)
15g 0.3 g/L Orange Peel @ 15 Minutes (Boil)
8g 0.2 g/L Licorice Root @ 15 Minutes (Boil)

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

Fermented at 18C with Danstar Windsor


Recipe Generated with BrewMate


Still figure out all this efficiency stuff but using Brewmate with an OG of 1.060 if seem to have achieved something like 80%????

Fermenting nicely droped to 1.030 in 24 hours

Hydro samples taste great.

 

[Punkal]

I have been looking at making a Mild for a little bit, last night I was playing around with a recipes and when I woke up today I decided today would be the day.

I had spent the past few days looking up a few old threads and recipes and had a plan (plus a recipe on my phone).
My LHBS is closed over Christmas so I had to go to a shop a little further away. They had prepacked and cracked grain and there hops was not refrigerated but I had already decided I was brewing today so that was not going to stop me.
The final recipe has more biscuit than I wanted but they only had it available in .5kg bags, nothing smaller, I did not want to keep cracked grain anyway so through all of it in anyway.
After picking out all the grain and finding the hops hanging on the wall the only thing I needed was yeast. Being a mild wanted liquid yeast and had 1469 in first place if they had it, after picking through the yeast fridge I was able to find 1028 and got that.

Anyway enough of my story here is the recipe.

Recipe: Chock Rye Mild
Brewer: Punkalflufen
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.02 l
Post Boil Volume: 26.02 l
Batch Size (fermenter): 24.02 l
Bottling Volume: 23.32 l
Estimated OG: 1.038 SG
Estimated Color: 29.3 EBC
Estimated IBU: 20.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.00 kg Pale Malt Golden Promise UK (5.9 EBC) Grain 1 46.5 %
1.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 23.3 %
0.50 kg Biscuit Malt (45.3 EBC) Grain 3 11.6 %
0.50 kg Wheat, Torrified (3.3 EBC) Grain 4 11.6 %
0.15 kg Chocolate Rye Malt (492.5 EBC) Grain 5 3.5 %
0.15 kg Special B Malt (354.6 EBC) Grain 6 3.5 %
0.00 kg Wheat, Torrified (3.3 EBC) Grain 7 0.0 %
35.00 g Goldings, East Kent 4% [4.00 %] - Boil 6 Hop 8 16.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
15.00 g Goldings, East Kent 4% [4.00 %] - Boil 1 Hop 10 3.5 IBUs
10.00 g Goldings, East Kent 4% [4.00 %] - Boil 0 Hop 11 0.0 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [12 Yeast 12 -
1.00 tsp Yeast Nutrient (Primary 0.0 days) Other 13 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 4.30 kg
----------------------------
Name Description Step Temper Step Time
Saccharification Add 31.65 l of water at 72.4 C 68.9 C 60 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Tasted good going into the fermenter there is a little milk chocolate in there. Hopefully It turns out good and tasty, I plan to tweak it next time I make it as the grain bill was limited as I could only get specific amounts of grain and did not want to store cracked grain.

 

[Yob]

Cannot be buggered typing it all out.

It's AIPA/IIPA Season :icon_drool2:

The other day I did an Apollo based AIPA to test the hop out, almost finished fermenting so whipping this up today.

Magnum /Simcoe / Amarillo Imperial

IIPA - (American IIPA)

Original Gravity (OG): 1.079 (P): 19.1
Final Gravity (FG): 1.020 (P): 5.1
Alcohol (ABV): 7.76 %
Colour (SRM): 10.6 (EBC): 20.9
Bitterness (IBU): 65.0 (Average - No Chill Adjusted)

51.91% Pale Ale Malt
19.47% Wheat Malt
12.98% Munich I
12.98% Pilsner (Stocking Filler)
2.01% Acidulated Malt
0.65% Chocolate

0.5 g/L Magnum (12.2% Alpha) @ 40 Minutes (Boil)
0.5 g/L Simcoe (13% Alpha) @ 20 Minutes (Boil)
0.5 g/L Simcoe (13% Alpha) @ 10 Minutes (Boil)
1 g/L Amarillo (8.6% Alpha) @ 5 Minutes (Boil)
0.5 g/L Simcoe (13% Alpha) @ 5 Minutes (Boil)
1 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Boil)
0.8 g/L Simcoe (13% Alpha) @ 0 Minutes (Boil)


Step mashed 63/30 65/10 68/10 70/10 78/10

Fermented at 18C with Greenbelt

...must... get.. the... pool...up.. :chug:

 

[Nick JD]

Cannot be buggered typing it all out.

File-->Export to File-->Forum Friendly

 

[Punkal]

The Chock Rye Mild is fermenting away happily, yesterday there was a crazy transformation at 0900 the krausen was a thick brown mass that looked a little like the top of a chocolate cake, it even had a few cracks in it. About 3 hours later white foam had pushed its way through the cracks and the top was a white fluffy mass then at 2300 the fluffy white mass had collapsible back onto the chocolate cake and it looks like a normal dark krausen.

 

[browndog]

Licorice Orange Stout (Sweet Stout)

Original Gravity (OG): 1.065 (P): 15.9
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 6.39 %
Colour (SRM): 36.4 (EBC): 71.7
Bitterness (IBU): 35.9 (Average)

2.5kg 52.3% Maris Otter Malt
.5kg 10.46% Flaked Oats
.5kg 10.46% Melanoidin
.5kg 10.46% Vienna
.3kg 6.28% Special Roast
.2kg 4.18% Black Malt
.18kg 3.77% Chocolate
.1kg 2.09% Carared

8g 0.4 g/L Columbus (12.1% Alpha) @ 45 Minutes (Boil)
8g 0.4 g/L Nugget (13% Alpha) @ 45 Minutes (Boil)
5g 0.3 g/L Columbus (12.1% Alpha) @ 15 Minutes (Boil)
5g 0.3 g/L Nugget (13% Alpha) @ 15 Minutes (Boil)
5g 0.3 g/L Columbus (12.1% Alpha) @ 5 Minutes (Boil)
5g 0.3 g/L Nugget (13% Alpha) @ 5 Minutes (Boil)

15g 0.8 g/L Licorice Root @ 30 Minutes (Boil)
15g 0.8 g/L Orange Peel @ 30 Minutes (Boil)
15g 0.3 g/L Orange Peel @ 15 Minutes (Boil)
8g 0.2 g/L Licorice Root @ 15 Minutes (Boil)

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

Fermented at 18C with Danstar Windsor


Recipe Generated with BrewMate


Still figure out all this efficiency stuff but using Brewmate with an OG of 1.060 if seem to have achieved something like 80%????

Fermenting nicely droped to 1.030 in 24 hours

Hydro samples taste great.

That is a really intersting combo! have you made it before?

cheers

Browndog

 

[_HOME_BREW_WALLACE_]

Nightmare brewday, Blew up my drill after a bearing **** itself on my small grain mill, coupled with gastro, i also burned myself and stepped on a broken glass which resulted in 7 stitches in the bottom of my heel. Went to hospital an hour after i cubed the beer. it ended up in the low to mid 40's in the effeciency, so i brewed an over-gravity beer the next day to blend post-ferment.

American Pale Ale

Original Gravity (OG): 1.030 (P): 7.6
Final Gravity (FG): 1.008 (P): 2.1
Alcohol (ABV): 2.95 %
Colour (SRM): 9.6 (EBC): 18.9
Bitterness (IBU): 41.9 (Average)

82.8% Pale Malt
9.84% Caramunich III
4.6% Carapils (Dextrine)
2.77% Melanoidin

0.7 g/L Cascade (5.4% Alpha) @ 60 Minutes (Boil)
0.4 g/L Cascade (5.4% Alpha) @ 30 Minutes (Boil)
0.2 g/L Nelson Sauvin (11.7% Alpha) @ 30 Minutes (Boil)
0.2 g/L Galaxy (14.5% Alpha) @ 25 Minutes (Boil)
0.2 g/L Galaxy (14.5% Alpha) @ 20 Minutes (Boil)
0.2 g/L Galaxy (14.5% Alpha) @ 15 Minutes (Boil)
0.2 g/L Galaxy (14.5% Alpha) @ 10 Minutes (Boil)
0.2 g/L Cascade (5.4% Alpha) @ 5 Minutes (Boil)
0.2 g/L Galaxy (14.5% Alpha) @ 5 Minutes (Boil)
0.2 g/L Nelson Sauvin (11.7% Alpha) @ 5 Minutes (Boil)
0.2 g/L Cascade (5.4% Alpha) @ 3 Days (Dry Hop)
0.2 g/L Galaxy (14.5% Alpha) @ 3 Days (Dry Hop)
0.2 g/L Nelson Sauvin (11.7% Alpha) @ 3 Days (Dry Hop)


Single step Infusion at 63C for 60 Minutes. Boil for 60 Minutes

Fermented at 16C with


Recipe Generated with BrewMate


APA ****-Up Fix

Original Gravity (OG): 1.079 (P): 19.1
Final Gravity (FG): 1.020 (P): 5.1
Alcohol (ABV): 7.76 %
Colour (SRM): 5.5 (EBC): 10.9
Bitterness (IBU): 84.7 (Average - No Chill Adjusted)

38.89% Wheat Malt
37.5% Pale Malt
23.61% Pale Ale Malt

0.5 g/L Amarillo (10.1% Alpha) @ 60 Minutes (Boil)
0.5 g/L Galaxy (14.5% Alpha) @ 30 Minutes (Boil)
0.5 g/L Galaxy (14.5% Alpha) @ 20 Minutes (Boil)
1.5 g/L Nelson Sauvin (11.7% Alpha) @ 20 Minutes (Boil)
1 g/L Nelson Sauvin (11.7% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 66C for 90 Minutes. Boil for 90 Minutes

Fermented at 16C with

Notes: 10Min Hops - Cube Hops

Brewed this as high gravity to counter-attack the piss poor efficiency i got from my last brew. Blend 1/2 of this wort with 1/2 poor eff% wort.

Recipe Generated with BrewMate


Thankfully this one turned out as planned and shouldn't be as bad. The plan is to blend the pair, and ferment one with US-05 and the other with Notto.

 

[malt_shovel]

Brewed a coule of weeks ago.


RedRage (American IPA)

Original Gravity (OG): 1.067 (P): 16.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 7.08 %
Colour (SRM): 13.4 (EBC): 26.4
Bitterness (IBU): 62.2 (Tinseth)

60.4% Pale Malt
23.49% Vienna
6.71% Victory
4.7% Acidulated Malt
2.01% Brown Sugar, Light
2.01% Caraaroma
0.67% Carfa Special TI

1.1 g/L Apollo (15% Alpha) @ 55 Minutes (Boil)
0.7 g/L Topaz (16.5% Alpha) @ 15 Minutes (Boil)
0.7 g/L Topaz (16.5% Alpha) @ 10 Minutes (Boil)
0.7 g/L Topaz (16.5% Alpha) @ 5 Minutes (Boil)
0.7 g/L Apollo (15% Alpha) @ 0 Minutes (Aroma)
0.7 g/L Topaz (16.5% Alpha) @ 0 Minutes (Aroma)
2.1 g/L Cascade (6.2% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 18C with WLP007 - Dry English Ale

Notes: Brewed on the 15th

Far too much acidulated malt
1st Runnings (with some sarge water - 1.077)

2nd Runnings (1.027)

Pre-boil 65ltrs @ 1.051

Post-boil 45Ltrs into fermenter @ 1.063

Had blocked kettle valve, had to siphon onto yeast cake via heat exchanger. Very hot (approx 30oC). Immersed fermenter in ice bath for half and hour and put into fridge at 1oC. Vigorous ferment this morning, fermentor at 22oC.

19/12/12 Added .3kg brown sugar

23/12/12 Dry Hopped with 100 gm Cascade - FG 1.014

Colour is very light amber.

Recipe Generated with BrewMate

 

[chunckious]

Stout (American Stout)

Original Gravity (OG): 1.061 (P): 15.0
Final Gravity (FG): 1.015 (P): 3.8
Alcohol (ABV): 5.99 %
Colour (SRM): 54.1 (EBC): 106.6
Bitterness (IBU): 69.5 (Average)

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

Notes: Pale Ale Malt is Mild Malt

Recipe Generated with BrewMate

 

[lael]

Bakers yeast in the red containers from the supermarket is a cheap yeast nutrient (and good for making pizzas!).

I have a 250g container in my fridge that cost squat. If only 250g of brewing yeast were the same price as bakers yeast I'd never make another bloody starter again!

This is awesome - I was wondering where to get cheap yeast nutrient. What volumes do you put in a starter / batch?

 

[Nick JD]

This is awesome - I was wondering where to get cheap yeast nutrient. What volumes do you put in a starter / batch?

A teaspoon. Not for any logical reason - just seemed to be a good amount.

I don't put it in when I'm pitching saved trub ... figure there's a good amount of dead yeast in there already.

 

[chefsantos]

Hefeweizen
batch 17ltrs
2kg wheat
1kg pilsner
0.6kg munichI
11g hallertau
5g saaz
500ml wyeast 3068