What Are You Brewing III

[Econwatson]

Thanks guys! Will give it a look in when I move over to AG

 

[Hadrian]

Step Mashed.

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

Hi Yob. Can you explain your mash profile? Why not just 63, 70, 78?

 

[Yob]

It's a good range, gets a good flow through the temps.. and.. well...

coz I easily can

 

[Dan Pratt]

It's a good range, gets a good flow through the temps.. and.. well...

coz I easily can

+1

 

[humulus]

Time for a weizen ,50/50 pils,wheat, 67dg for 60min, 14IBU's, Wyeast 3942 belgian wheat.In the fridge at 17dg :icon_cheers:

 

[jyo]

This one tonight, motivation pending.

Easy Lager Jan 2013

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 9.200
Total Hops (g): 75.00
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.009 (P): 2.3
Alcohol by Volume (ABV): 4.99 %
Colour (SRM): 4.0 (EBC): 7.8
Bitterness (IBU): 22.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
9.000 kg Galaxy Malt (97.83%)
0.200 kg Melanoidin (2.17%)

Hop Bill
----------------
45.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 90 Minutes (First Wort) (0.9 g/L)
30.0 g Hersbrucker Pellet (4.1% Alpha) @ 5 Minutes (Boil) (0.6 g/L)

Misc Bill
----------------

Single step Infusion at 65C for 90 Minutes.
Fermented at 14C with Saflager S-189

 

[brettprevans]

for my first brewday in about 2-3months and if all goes to plan tomorrow ill be brewing my first attemp at a schneider aventinus clone based on Brewing with wheat and info on AHB to fill in the blanks

Schneider Aventinus Clone 1

Recipe Specifics
Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (kg): 7.24
Anticipated OG: 1.077 Plato: 18.57
Anticipated SRM: 27.5
Anticipated IBU: 17.5
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Grain
59.4% 4.30 kg. JWM Wheat Malt Australia 1.040 2
20.3% 1.47 kg. Pilsner Australia 1.037 1
10.1% 0.73 kg. JWM Light Munich Australia 1.038 10
5.1% 0.37 kg. Weyermann Caramunich I Germany 1.036 51
5.1% 0.37 kg. JWM Chocolate Malt Australia 1.032 381

Hops
8.40 g. Magnum Pellet 14.00 16.2 60 min.
7.35 g. Hallertauer Tradition Pellet 6.00 1.2 10 min.

Yeast
W3068

mash schedule

mash in 35C for 10min
45C / 10min, 50C / 10min, 64C / 5min,
should pull 1/3rd decoction and heat as follows: 67C / 10min, 70C / 20min, 95C / 5
then add back to mash and bring to 75C. then mash out.

Brewing with Wheat recons the comercial version is a 3.5hr lauter. i fkn hope not.

then to top it off ill pull a gyle off this and chuck random IPA hops at it. or all saaz. not sure

 

[brentice]

Eyes going to brew some beer on the weekend.

It will be my first all grain


I hope it will be tasty


I might use some hops

And some speciality grains

and some base malts

and some sought of cooling thingo

and ill pitch some yeas
then i will leave it ferment
then i will put it in a keg and carbonate it
then i might drink it








TRue story

 

[Thefatdoghead]

for my first brewday in about 2-3months and if all goes to plan tomorrow ill be brewing my first attemp at a schneider aventinus clone based on Brewing with wheat and info on AHB to fill in the blanks

Schneider Aventinus Clone 1

Recipe Specifics
Batch Size (L): 21.00 Wort Size (L): 21.00
Total Grain (kg): 7.24
Anticipated OG: 1.077 Plato: 18.57
Anticipated SRM: 27.5
Anticipated IBU: 17.5
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Grain
59.4% 4.30 kg. JWM Wheat Malt Australia 1.040 2
20.3% 1.47 kg. Pilsner Australia 1.037 1
10.1% 0.73 kg. JWM Light Munich Australia 1.038 10
5.1% 0.37 kg. Weyermann Caramunich I Germany 1.036 51
5.1% 0.37 kg. JWM Chocolate Malt Australia 1.032 381

Hops
8.40 g. Magnum Pellet 14.00 16.2 60 min.
7.35 g. Hallertauer Tradition Pellet 6.00 1.2 10 min.

Yeast
W3068

mash schedule

mash in 35C for 10min
45C / 10min, 50C / 10min, 64C / 5min,
should pull 1/3rd decoction and heat as follows: 67C / 10min, 70C / 20min, 95C / 5
then add back to mash and bring to 75C. then mash out.

Brewing with Wheat recons the comercial version is a 3.5hr lauter. i fkn hope not.

then to top it off ill pull a gyle off this and chuck random IPA hops at it. or all saaz. not sure

The recipe in "wheat" doesn't have munich or caramunich. Are you using those for your own tastes ? Also how will you go about acidifying the wort? Just wondering because i'll be doing one inn the near future.

 

[Thefatdoghead]

Eyes going to brew some beer on the weekend.

It will be my first all grain


I hope it will be tasty


I might use some hops

And some speciality grains

and some base malts

and some sought of cooling thingo

and ill pitch some yeas
then i will leave it ferment
then i will put it in a keg and carbonate it
then i might drink it








TRue story

Have to get over your hangover first by the sounds of it! :lol:

 

[brettprevans]

The recipe in "wheat" doesn't have munich or caramunich. Are you using those for your own tastes ? Also how will you go about acidifying the wort? Just wondering because i'll be doing one inn the near future.

forgot to discuss that part. your right. Wheat just has wheat, pils and choc. From other info sources people have used carmunich and munich to up the malt profile to compensate for not doing a decoction (or so I gather). Im probably not going to decoc so Ive added those malts. Also in Wheat is says pilsd makes up most of the malted barley, which suggests there is another grain/s not listed (unless they are refering to choc which i doubt).

otherwise Id make it
wheat 60%
pils 30%
munich 5%
choc 5%


acidifying water - not doing it. i dont have any lactic. Easiest way would be to be some pure lactic acid and add it. I dont have any and cant be bothered using acidulated malt as ive only just got enough for a gose im planning. But im guessing using acidulated is another way to go.

 

[kenlock]

Brewed this yesterday, as it was time to try out the pounds of Belma sitting in the freezer. It's based on the Zombie Dust IPA, substituting Belma for Citra.

Recipe: Dusty Zombies
Style: American IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Boil Size: 27.24 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.066 SG
Estimated Color: 8.7 SRM
Estimated IBU: 67.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
33.18 l Mordialloc Water 1 -
5.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 5 84.5 %
0.50 kg Munich Malt - 10L (10.0 SRM) Grain 6 8.4 %
0.21 kg Cara-Pils/Dextrine (2.0 SRM) Grain 7 3.5 %
0.21 kg Caramel Malt - 60L (Briess) (60.0 SRM) Grain 8 3.5 %
17.00 g Belma [11.30 %] - First Wort 90.0 min Hop 9 27.0 IBUs
27.00 g Belma [11.30 %] - Boil 15.0 min Hop 10 18.1 IBUs
27.00 g Belma [11.30 %] - Boil 10.0 min Hop 11 13.2 IBUs
27.00 g Belma [11.30 %] - Boil 5.0 min Hop 12 7.3 IBUs
27.00 g Belma [11.30 %] - Boil 1.0 min Hop 13 1.6 IBUs
1.0 pkg Thames Valley II (Wyeast #1882PC) Yeast 14 -
80.00 g Belma [11.30 %] - Dry Hop 10.0 Days Hop 15 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.92 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.44 l of water at 75.2 C 68.5 C 60 min
Mash Out Add 8.64 l of water at 94.4 C 77.0 C 10 min

Sparge: Fly sparge with 9.09 l water at 77.0 C

 

[mfeighan]

Double Brewday on sunday, making beers for bucks night.

Grazza's Rice Lager V5
8kg Galaxy
2.5Kg Flaked Rice
.75kg Caramalt
10g Cacl2
8g CaSO4

42g Cz Saaz 6% aa (t45?) 60mins
15g Cz Saaz 6% aa (t45) 0mins, (usually 15 mins but nochilled)

Danish lager yeast
Mash 55 10mins, 64 50mins, 70 10mins, mashout 75
came out at 1.051

Not so smokey bishop - dark lager
4.5kg Munich
4.5kg Pils
.15kg midnight wheat
.5kg cara amber

mash 65deg 60 mins

80g Strisselspalt 60mins
no chilled once again

 

[Dan Pratt]

8C. Extra Special/Strong Bitter (English Pale Ale)


Recipe - Eleventh Hour Ale

All Grain - 20lt Braumeister

OG Target - 1.053
FG Target - 1.012
ABV - 5.5%
IBU - 40
Colour - 23

Grain Bill>>

Ale Malt - 59%
Wheat Malt - 21%
Munich Light - 15%
Cara Munich - 5%

Mash Profile>>

Mash in @ 40c - 15mins ( stir mash every 5 mins )
Protein Rest @ 52c - 20mins
Sacc Rest B @ 66c - 60mins
Sacc Rest A @ 72c - 15mins
Mash out @ 78c - 15mins

Sparge - 9ltrs @ 76c

Boil Time - 90mins

Hop Schedule>>

Amarillo 26g @ 20mins = 13.8 Ibu
Amarillo 43g @ 10mins = 13.3 Ibu
Amarillo 75g @ 5mins = 12.9 Ibu

Immersion Chilled to pitching temp 22c

Wyeast 1272 American Ale II with 1litre starter

Ferment Volumes Target - 20 litres
Brewhouse Effeciency Target - 75%

5days Primary Ferment @ 20c
7days Secondary Ferment @ 22c
7days Cold Conditioned @ 2 degree's

B)

 

[Thefatdoghead]

forgot to discuss that part. your right. Wheat just has wheat, pils and choc. From other info sources people have used carmunich and munich to up the malt profile to compensate for not doing a decoction (or so I gather). Im probably not going to decoc so Ive added those malts. Also in Wheat is says pilsd makes up most of the malted barley, which suggests there is another grain/s not listed (unless they are refering to choc which i doubt).

otherwise Id make it
wheat 60%
pils 30%
munich 5%
choc 5%


acidifying water - not doing it. i dont have any lactic. Easiest way would be to be some pure lactic acid and add it. I dont have any and cant be bothered using acidulated malt as ive only just got enough for a gose im planning. But im guessing using acidulated is another way to go.

Just reading I think it does mean the rest of the barley malt is chocolate. Interested to see how yours turns out with the munich and caramunich though.

Cheers

 

[Thefatdoghead]

Brewing a Stout! Always love having one on tap.



Headlights on sweet stout
Author: pg 46 BBB

BJCP: Sweet Stout
Type: All Grain


Total for 1.0 batch: 45 L
8.32 kg Maris Otter Pale Ale Malt
0.87 kg Oats Flaked
0.87 kg Crystal Medium
0.39 kg Carapils/Carafoam
0.21 kg Brown Malt
0.58 kg Roasted Barley
0.33 kg Carafa Special TYPE III(debittered black)
0.33 kg Pale Chocolate Malt
0.11 kg Black Malt
1.07 kg Lactose
118.88 g East Kent Goldings (5.0%) 60 min 30 IBU

OG-1.072
FG-1.024

It's pg 24 in Brewing better beer. Changed a few malts to suit what I have but it looks like a cracker non the less.

 

[krausenhaus]

EXCITED

Citra/Nelson 10 minute IPA

Recipe Specs
----------------
Batch Size (L): 43.0
Total Grain (kg): 12.700
Total Hops (g): 450.00
Original Gravity (OG): 1.065 (P): 15.9
Final Gravity (FG): 1.016 (P): 4.1
Alcohol by Volume (ABV): 6.39 %
Colour (SRM): 11.8 (EBC): 23.2
Bitterness (IBU): 66.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
11.000 kg Maris Otter Malt (86.61%)
1.300 kg Munich I (10.24%)
0.400 kg Caraaroma (3.15%)

Hop Bill
----------------
180.0 g Citra Pellet (13.5% Alpha) @ 10 Minutes (Boil) (4.2 g/L)
130.0 g Nelson Sauvin Pellet (11.7% Alpha) @ 10 Minutes (Boil) (3 g/L)
90.0 g Citra Pellet (13.5% Alpha) @ 0 Days (Dry Hop) (2.1 g/L)
50.0 g Nelson Sauvin Pellet (11.7% Alpha) @ 0 Days (Dry Hop) (1.2 g/L)

Misc Bill
----------------

Single step Infusion at 63C for 60 Minutes.
Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[waggastew]

Re-brew of my Partial Mash West Coast IPA, winner of the IPA Category at the 2012 AABC
First time I have used my newly mounted Mashmaster MiniMill, worked like a dream. Also most of the way through Mitch Steele's 'IPA' book so feeling very inspired to brew an IPA.

1.8kg LDME
400g Dextrose
1.5kg Liquid Wheat Malt
200g Victory Malt
100g Crystal, light
100g Crystal, dark
200g Munich
1kg Pale Malt
15g each Centennial and Magnum, 60min
8g each Simcoe, Centennial, Cascade, Amarillo, Galaxy, Citra, NS 30min
4g each Simcoe, Centennial, Cascade, Amarillo, Galaxy, Citra, NS 10min
3g each Simcoe, Centennial, Cascade, Amarillo, Galaxy, Citra, NS Flameout
7g each Simcoe, Centennial, Cascade, Amarillo, Galaxy, Citra, NS during crash chill
1.5 tsp Gypsum
2 tsp Yeast Nutrient
1/3 Whirfoc
2 pkt US-05 at 18degC
Comments - Mash grains at 65degC for 60min. Total boil volume 7L. Extract added directly to fermenter and made upto 21L. Ferment at 18degC for 14days, crash chill and dry hop for 10days at 2degC before bottling. SG 1.064, FG 1.016, Est ABV 6.9%. 67 IBU.

 

[bradsbrew]

Thats a large % of wheat in that recipe waggastew. very interesting.
Cheers

 

[raven19]

Double batch brew done earlier today.

Baltic Porter first up, then a hop drain IPA.