What Are You Brewing III

[lukiferj]

I'd guess that 60g of EKG (aa slightly dependent) @60 with a prebittered tin will give something slightly more bitter than the guinness you are chasing. 500g of choc in with a black beer kit is also a lot.

Might turn out great - just expect much more bitter and roasty than guinness

I made up a Cooper's Real Ale kit with 300gms each of roasted malt and choc malt. Had 50 grams of EKG in there. Into the fermenter it was so bitter and horrible I nearly tipped it out. Fermented it for 3 weeks with US05 and a couple weeks in the keg and turned out to be one of the best tasting beers I have made so far.

 

[geneabovill]

0.5 g/L Simcoe (13% Alpha) @ 60 Minutes (First Wort)
1 g/L Amarillo (8.6% Alpha) @ 5 Minutes (Boil)
1 g/L Centennial (9.7% Alpha) @ 5 Minutes (Boil)
1.2 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Aroma)
1.2 g/L Centennial (9.7% Alpha) @ 0 Minutes (Aroma)

Dryhop @ 0.5g/l of all 3 @ 70% ferment

Yob's got all the yummy hops.

 

[_HOME_BREW_WALLACE_]

Grain ground, water heating now:

Cascade APA (American Pale Ale)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 9.9 (EBC): 19.4
Bitterness (IBU): 33.7 (Average)

88.89% Pale Ale Malt
11.11% Caramunich I

0.1 g/L Cascade (6.2% Alpha) @ 60 Minutes (Boil)
0.2 g/L Cascade (6.2% Alpha) @ 45 Minutes (Boil)
0.4 g/L Cascade (6.2% Alpha) @ 40 Minutes (Boil)
0.8 g/L Cascade (6.2% Alpha) @ 30 Minutes (Boil)
1 g/L Cascade (6.2% Alpha) @ 20 Minutes (Boil)
1.2 g/L Cascade (6.2% Alpha) @ 10 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 10 Minutes (Boil)

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

Fermented at 16C with WY1056 slurry

Notes: 10min hops are cube hops

Recipe Generated with BrewMate

 

[Nick JD]

Stonelager (German Pilsner (Pils))

Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 37.3 (Average)

97.22% Pilsner
2.78% Melanoidin

1.2 g/L Hallertau Aroma (7.6% Alpha) @ 60 Minutes (Boil)
1.5 g/L Hallertau Aroma (7.6% Alpha) @ 15 Minutes (Boil)


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

Fermented at 12C with Saflager S-189


Recipe Generated with BrewMate

 

[black_labb]

I'm fermenting a red american IPA with 20% rye. I'm calling it ryeding the red river. Just like the inspiration for the name it made a sticky red mess all over the floor while brewing. It has inspired me to wire up a float switch so that my top down recirculating sysyem doesn't overflow when the grain bed gets stuck.

American IPA

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 6.105
Total Hops (g): 88.50
Original Gravity (OG): 1.053 (P): 13.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 5.38 %
Colour (SRM): 19.1 (EBC): 37.5
Bitterness (IBU): 52.9 (Average)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60

Grain Bill
----------------
3.400 kg Pale Ale Malt (55.69%)
0.930 kg Rye Malt (15.23%)
0.500 kg Crystal 20 (8.19%)
0.350 kg Caraaroma (5.73%)
0.200 kg Cane Sugar (3.28%)
0.200 kg Vienna (3.28%)
0.150 kg Biscuit (2.46%)
0.100 kg Brown Sugar, Dark (1.64%)
0.100 kg Crystal 40 (1.64%)
0.100 kg Pale Ale Malt (1.64%)
0.075 kg Choc Rye (1.23%)

Hop Bill
----------------
8.5 g Pacific Gem Pellet (13.7% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
50.0 g Centennial Pellet (8.2% Alpha) @ cub (2.3 g/L)
30.0 g Pacific Gem Pellet (13.7% Alpha) @ cube (1.4 g/L)
20.0 g Centennial Pellet (8.2% Alpha) @ 2
15.0 g Pacific Gem Pellet (13.7% Alpha) @ 2

Fermenting on s04 @19*c.

Just cubed an almost smash almost all cube hopped englishish ipa. the bit of pale ale is because I'm not certain that the vienna has enough enzimes to self convert. the goldings is because I felt I should add something to the boil and they were the last of what I had.

4.75kg JW vienna
0.65 kg JW trad ale

7g goldings 4%AA @60 mins
80g Pacifig gem 13.6%AA @ cube

mashed at 68

should be about 1.058 and 50-60 IBU, but who really knows what happens in the cube


brewed a heavily crystaled best bitter the other day and made Bread with the spent grain

2kg vienna
750g marris otter
750g JW trad ale
300g JW crystal
250g JW dark crysytal
150g Simpsons golden naked oats

53g fuggles (3.8%AA) @ 60
60g Styrian goldings (3.4%AA) @ cube


I'll ferment the bitter and the nearly smash nearly allcubehopped IPA on WY 1318

 

[black_labb]

Yes Vienna is just about all I have on hand in terms of base malts

 

[manticle]

http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1298

 

[Screwtop]

Bloated Ox

American Pale Ale

45.00 l
Boil: 90 Minutes
OG: 1.051 SG
Color: 5.3 SRM
IBU: 34.5 IBUs

8.022 kg Pale Malt
0.880 kg Cara-Pils
0.880 kg Munich I
0.196 kg Crystal (Joe White) (72.0 SRM)

60.00 g Cascade [6.20 %] 40.0 min
30.00 g Cascade [6.20 %] 20.0 min
40.00 g Nelson Sauvin [12.00 %] 15.0 min
40.00 g Nelson Sauvin [12.00 %] Hop Back

2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -

Sacch Rest 30.00 l of water 75 min @ 66.00 C
Mash Out 10 min @ 77.00 C


 

[Hadrian]

Best Bitter

90%Golden Promise
5%Torrified wheat
5%Crystal 60L

1.048 --->1.012 With Wyeast Burton ale.

EKG at 60, 10 and dry.

 

[seamad]

Having a go at the manticle dark mild. No aromatic so thought wouuld sub abbey, run out of that too, found 80 g melanoidin so used that instead of the required 150 g of aromatic.

Using london ale III


Roasting up some more coffee beans too.

 

[mje1980]

First "sweet" stout.

77.1% MO
6.4% pale choc
4.7% lactose
4.3% roast barley
4.3% flaked barley
3.2% medium crystal

First gold @ 60

1.049
26 ibu

1098 British ale ( or is it 1099?! Can't remember right now )

 

[chunckious]

Picking up the ingredients from Ross tomorrow.

Mild

Original Gravity (OG): 1.037 (P): 9.3
Final Gravity (FG): 1.009 (P): 2.3
Alcohol (ABV): 3.64 %
Bitterness (IBU): 15.1 (Average)

79.57% Maris Otter Malt
11.23% Crystal 80
4.25% Chocolate
4.25% Victory
0.71% Carafa III malt

0.7 g/L East Kent Golding (5.4% Alpha) @ 60 Minutes (Boil)
0.7 g/L East Kent Golding (5.4% Alpha) @ 15 Minutes (Boil)

Fermented at 20C with Wyeast 1968 - London ESB Ale

 

[chunckious]

Has anyone brewed a with ibu's as low as the above recipe before. Thinking of taking it up to at least 20.

 

[mje1980]

I usually go aorund 18 or so. 20 wouldn't be too crazy, but i like to let the malty roasty yummy goodness shine through. Just about to keg a mild, mmmmmm mild :icon_drool2:

In a low gravity ale, the choc malt will add a touch of bite, so the low IBU level isn't a big problem.

 

[chunckious]

I usually go aorund 18 or so. 20 wouldn't be too crazy, but i like to let the malty roasty yummy goodness shine through. Just about to keg a mild, mmmmmm mild :icon_drool2:

In a low gravity ale, the choc malt will add a touch of bite, so the low IBU level isn't a big problem.

Thanks mate....make sense regarding the choc.

 

[Econwatson]

Hi guys. Sorry, probably a stupid question, but what application or formula are you using to generate such accurate percentages and weightings?

 

[chunckious]

Hi guys. Sorry, probably a stupid question, but what application or formula are you using to generate such accurate percentages and weightings?

These are export files from a program called BrewMate. It calculates percentages.

 

[rehab]

Hi guys. Sorry, probably a stupid question, but what application or formula are you using to generate such accurate percentages and weightings?

Usually comes from the software such as BrewMate which lets you enter an amount of grain and gives percentage or vice versa. I miss BrewMate (Damn you for no Mac version) since I sold my PC.

Beaten ^ what they said

 

[mje1980]

I use beertools since 2004 or something. Just the most ***** proof, easy brewing software to use. And im a hell of an *****, i need all the help i can get :lol:

 

[Yob]

Ive had some Willamette in the freezer for some time, thought I should give it a bash and quickly came up with the following

AIPA - 2013 - 3

Original Gravity (OG): 1.061 (P): 15.0
Final Gravity (FG): 1.015 (P): 3.8
Alcohol (ABV): 5.99 %
Colour (SRM): 9.6 (EBC): 18.9
Bitterness (IBU): 57.4 (Average - No Chill Adjusted)

66.62% Pale Ale Malt
19.98% Wheat Malt
8.32% Munich I
2.58% Acidulated Malt
2.5% Crystal 120

0.8 g/L Willamette (5.6% Alpha) @ 40 Minutes (Boil)
1 g/L Willamette (5.6% Alpha) @ 20 Minutes (Boil)
0.5 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
1 g/L Willamette (5.6% Alpha) @ 10 Minutes (Boil)
1 g/L Willamette (5.6% Alpha) @ 5 Minutes (Boil)
1 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Boil)
1.2 g/L Willamette (5.6% Alpha) @ 0 Minutes (Boil)

Step Mashed.

63/30 - 65/10 - 67/10 - 70/10 - 78/10