What Are You Brewing III

[Nick JD]

Doing another 3.5% American Ale as the last one I did with Simcoe was so easy to drink it went like a flash. Great for summer. Same thing, this time with Amarillo. Weird thing is you can still really taste the hops as there's nothing for them to hide behind.

Amarillo Mid

Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 3.54 %
Colour (SRM): 3.8 (EBC): 7.4
Bitterness (IBU): 25.9 (Average)

98.51% Pilsner
1.49% Caramunich III

1 g/L Amarillo (8.6% Alpha) @ 60 Minutes (Boil)


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

Fermented at 19°C with Safale US-05


Recipe Generated with BrewMate

 

[kenlock]

Double brew day.

First up a mid strength APA.
Recipe: Slider III
Boil Size: 27.24 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.036 SG
Estimated Color: 5.3 SRM
Estimated IBU: 34.6 IBUs
Brewhouse Efficiency: 55.00 %
Est Mash Efficiency: 55.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3.45 kg Pale Malt, Maris Otter (3.0 SRM) Grain 5 77.5 %
0.40 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6 9.0 %
0.40 kg Vienna Malt (4.1 SRM) Grain 7 9.0 %
0.20 kg Caramalt (15.2 SRM) Grain 8 4.5 %
12.00 g Hallertau (Organic) [7.00 %] - Boil 60.0 Hop 9 12.3 IBUs
15.00 g Amarillo [6.90 %] - Boil 10.0 min Hop 11 5.5 IBUs
15.00 g Simcoe [13.00 %] - Boil 10.0 min Hop 12 10.4 IBUs
10.00 g Citra [12.00 %] - Boil 10.0 min Hop 13 6.4 IBUs
20.00 g Amarillo [6.90 %] - Boil 0.0 min Hop 14 0.0 IBUs
20.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
10.00 g Citra [12.00 %] - Boil 0.0 min Hop 16 0.0 IBUs
1.1 pkg California Lager (Wyeast Labs #2112) [13 Yeast 17 -
15.00 g Amarillo [6.90 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
15.00 g Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
10.00 g Citra [12.00 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 4.45 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 6.67 l of water at 41.4 C 37.0 C 30 min
Saccrification Add 12.02 l of water at 98.3 C 72.0 C 30 min
Mash Out Add 12.89 l of water at 85.3 C 77.0 C 10 min

On the boil another IPA with Belma
Recipe: Engine Company 79 IPA
Boil Size: 27.05 l
Post Boil Volume: 21.65 l
Batch Size (fermenter): 20.82 l
Bottling Volume: 20.82 l
Estimated OG: 1.062 SG
Estimated Color: 11.4 SRM
Estimated IBU: 94.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.44 kg Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 90.6 %
0.23 kg Caramel Malt - 120L 6-Row (Briess) (120. Grain 2 3.8 %
0.23 kg Munich Malt (7.6 SRM) Grain 3 3.8 %
0.11 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4 1.9 %
56.70 g Belma [11.30 %] - Boil 60.0 min Hop 5 79.6 IBUs
28.35 g Cascade 2012 [7.40 %] - Boil 10.0 min Hop 6 9.5 IBUs
28.35 g Belma [11.30 %] - Boil 3.0 min Hop 7 5.0 IBUs
28.35 g Cascade 2012 [7.40 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Pacman
28.35 g Belma [11.30 %] - Dry Hop 7.0 Days Hop 10 0.0 IBUs
28.35 g Cascade 2012 [7.40 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.01 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.67 l of water at 76.4 C 68.0 C 60 min
Mash Out Add 8.78 l of water at 96.3 C 77.0 C 10 min
Sparge: Fly sparge with 8.62 l water at 77.0 C

:chug:

 

[brettprevans]

Double Batch of Bribie's Midnight Train Malt Liquor - http://aussiehomebrewer.com/topic/48499-recipedb-midnight-train-malt-liquor/?hl=%2Bmidnight+%2Btrain

so 48L of this stuff. However Ive subbed in 2kg of wheat instead of all ale malt. just cause ive got tonnes of it.

I'll then add 500g of crystal and run a 21L gyle off it and random IPA hop it.

 

[BPH87]

Just pitched NickB's Liquid Lunch Bitter, my first non no-chill. All of my cubes were full except one which is full of mould, so borrowed a mates coil chiller but could only get it down to 32 degrees as was the temp of the water. Sat the fermenter in the sink full of ice and it took 3 hours to come down to 24. I put it into the fridge and it is now sitting at 20. Thank god!

 

[brettprevans]

Just pitched NickB's Liquid Lunch Bitter, my first non no-chill. All of my cubes were full except one which is full of mould, so borrowed a mates coil chiller but could only get it down to 32 degrees as was the temp of the water. Sat the fermenter in the sink full of ice and it took 3 hours to come down to 24. I put it into the fridge and it is now sitting at 20. Thank god!

So ur no chill brew was chilled?
IMO 32C would have been fine to leave for a few hours in the fermenter to cool down without iceing it. Hell half the time I was brewing I'd chill enough to take the edge off ie down to 50C or so and then into the fermentor it went.

I'll be heating the water for mine about 10am I recon for an 11am kick off. Damn 4kg mash....

 

[mje1980]

Trying out the invert syrup i made up the other day. It's a bit darker than golden syrup.

72.4% mo
19% invert no.2 ish
4.8% medium crystal
3.8% pale choc

1.035
19 ibu

British ale 1098

Just changed my mind, was gunna be a bitter, but now I'm doing a mild

 

[Hadrian]

Berliner Weiss

2/3 Weyermann Pils
1/3 Weyermann Pale Wheat
1.030 OG

3IBU Northern Brewer

15 minute boil

Chill to ~40 then into fermentor with minimal headspace and add crushed unmashed grain.
48 hours later rack to fermentor and add Whitelabs Berliner Weiss Blenc.

 

[Salt]

Just knocked out an Epic Pale Ale clone yesterday...

Managed to sneak a couple of extra points as I set my efficiency low.

So 26Lts of Epic Pale Ale at 1.056 OG

First time using my DIY Stir plate, with a nice wee starter of WLP051...pitched at 4pm Yesterday and was bubbling away strong first thing this morning, which is a much better start than previously seen with dry yeast. So fingers crossed this comes out to be a good'un.

 

[BPH87]

So ur no chill brew was chilled? IMO 32C would have been fine to leave for a few hours in the fermenter to cool down without iceing it. Hell half the time I was brewing I'd chill enough to take the edge off ie down to 50C or so and then into the fermentor it went. I'll be heating the water for mine about 10am I recon for an 11am kick off. Damn 4kg mash....

Hey CM2,

The recipe was not adjusted to no-chill, so I think its all good. Only problem with leaving it to cool was that it has been over 28C here all night and I wanted to pitch it ASAP. I usually set my urn to start for 4am and mash in at around 5am, then I am set to brew in peace. I think I will give afternoon brewing a bit of a miss, too much other stuff going on. Next time I chill I will let it sit as you advised.

By the way, NickB - thank you for the recipe! I can not wait to drink this, I will drop you off a few bottles for some feedback if that is ok?

 

[KingKong]

Doing my first AG today.

BIAB. Aiming for 25 litre final volume. Only just mashed in and already its been a very big learning experience with lots of processes and equipment to be refined before the next. But I'm enjoying it.


Dr Smurto's Golden Ale (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 7.3 (EBC): 14.3
Bitterness (IBU): 33.2 (Average)

56.47% Pilsner
18.82% Munich I
18.82% Wheat Malt
5.89% Caramunich I

1 g/L Amarillo (8.6% Alpha) @ 60 Minutes (Boil)
0.8 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
0.8 g/L Amarillo (8.6% Alpha) @ 5 Minutes (Boil)
0.8 g/L Amarillo (8.6% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 68°C for 90 Minutes. Boil for 60 Minutes

To be fermented at 18°C with Safale US-05.

Recipe Generated with BrewMate

 

[brettprevans]

Double Batch of Bribie's Midnight Train Malt Liquor - http://aussiehomebrewer.com/topic/48499-recipedb-midnight-train-malt-liquor/?hl=%2Bmidnight+%2Btrain

so 48L of this stuff. However Ive subbed in 2kg of wheat instead of all ale malt. just cause ive got tonnes of it.

I'll then add 500g of crystal and run a 21L gyle off it and random IPA hop it.

Brew day from hell MkII

• late start as i was helping around the house (first mistake)
• anyway HLT is on and 30min later i come back and it hasnt budged 1C. pull it apart. wiring it fried. GOD DMAN MOFO HALF ARSED ELECTRICIAN!!! i knew i should have done it all myself. the wires he's used cant be 15amp as they have completely melted and buggered the terminals on the element. christ know how im going to fix that,
• Too late to abort and grian is crushed and rice is cerial mashed, polenta is in and cooking. THINK THINK THINK. Hot water from the laundry into the tun and ramp up with HERMS - THANK CHRIST FOR HERMS!!!! water isnt filtered from laundry but desperate times call for desperate measures.
• hook up gas bottle. FK no gas. fly down to servo...$38,50 for a swap and go (not fkn happy agian)

Anyways im ramping to mash out and am about 2hrs behind schedule. ive then got to throw it in thew kettle and then run the gyle.
The gyle made me smile. 160g of hoppy goodness in 23L hopmix of centenntial, chinook, colombus and cluster. smells awsome.

this beer Better be good Bribie!

 

[winkle]

Now the heat is down to manageable levels, this bad boy is going down for next Xmas...

Hogshead Biere D'Noel
Christmas/Winter Specialty Spice
Beer Type: All Grain Batch Size (fermenter): 20.00 l Boil Size: 29.01 l Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain End of Boil Volume 24.73 l Brewhouse Efficiency: 72.00 % Final Bottling Volume: 17.16 l Est Mash Efficiency 86.8 % Fermentation: Ale, Two Stage
Ingredients

Ingredients 5.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 71.6 % 1.20 kg Munich II (Weyermann) (16.7 EBC) Grain 2 17.2 % 0.40 kg Caramunich II (Weyermann) (124.1 EBC) Grain 3 5.7 % 0.03 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 4 0.4 % 0.35 kg Brown Sugar, Dark (98.5 EBC) Sugar 5 5.0 % 24.00 g Brewer's Gold [8.00 %] - Boil 60.0 min Hop 6 17.5 IBUs 0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 7 - 6.00 g Strisslespalt [4.00 %] - Aroma Steep 5.0 min Hop 8 0.0 IBUs 1.0 pkg Biere de gard W3725 Yeast 9 - 1.06 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -
Beer Profile
Est Original Gravity: 1.082 SG Est Final Gravity: 1.015 SG Estimated Alcohol by Vol: 8.9 % Bitterness: 17.5 IBUs Calories: 427.1 kcal/l
Est Color: 31.2 EBC

Cracked the last bottle of last years batch at the Bat Cave last week, and after one year it was lurverly, complex and slightly sour. ^_^

 

[NickB]

BPH87 not a problem. Sounds awesome. Will try and give you some constructive feedback.

Feel free to PM for an address and you're welcome to sample all the beers I have on.... Maybe even make it a brew day sometime?

Cheers

 

[bradsbrew]

Last day of over three weeks holidays. Didnt get a single brew in, that makes it well over 2 months since my last brew. Just about to empty my last full cube into the fermenter. Only have a keg of cider and 1/3 keg of IPA left Will be doing 2 x 60L batches next weekend.

 

[NickB]

Geez, harden up Brad! I am doing a double batch today, and am on holidays from next weekend.... Need to brew at least 4 times methinks to keep up with the demand!

 

[QldKev]

Just knocked out an Epic Pale Ale clone yesterday...

Managed to sneak a couple of extra points as I set my efficiency low.

So 26Lts of Epic Pale Ale at 1.056 OG

First time using my DIY Stir plate, with a nice wee starter of WLP051...pitched at 4pm Yesterday and was bubbling away strong first thing this morning, which is a much better start than previously seen with dry yeast. So fingers crossed this comes out to be a good'un.

I'm currently making "A little bit Epic", Epic Pale Ale, but made to an 1.040 OG. Bye bye to 1.2kg of Cascade... :icon_drool2:

QldKev

 

[labels]

Lager for me. Two of these brews done Saturday for 100L total.

50L batch
11Kg BB Galaxy
300g medium crystal
NZ Hallertau Aroma to 30ibu (60min addition only)
Wy 2042 Danish
Ferment 14 days @ 8 - 10c
Gradual cool to -2C hold for a few days.
Total - 5 weeks
Add approx 6% unfermented and unhopped wort at kegging time after filtration. (Wort collected just after the hot break). Carbonate as usual. Hold and serve at freezing temps so the added wort does not ferment.

Anyway, sometime in Feb when it's still hot, should will have a nice clean lager to cool down with.

-=Steve=-

 

[tiprya]

Hold and serve at freezing temps so the added wort does not ferment.

Can you explain this more? Won't it end up quite sweet?

 

[vortex]

Add approx 6% unfermented and unhopped wort at kegging time after filtration. (Wort collected just after the hot break). Carbonate as usual. Hold and serve at freezing temps so the added wort does not ferment.

What's the reason for doing this if it's not for carbonation? Only to make it taste sweeter?

 

[raven19]

Brew day from hell MkII

• late start as i was helping around the house (first mistake)
• anyway HLT is on and 30min later i come back and it hasnt budged 1C. pull it apart. wiring it fried. GOD DMAN MOFO HALF ARSED ELECTRICIAN!!! i knew i should have done it all myself. the wires he's used cant be 15amp as they have completely melted and buggered the terminals on the element. christ know how im going to fix that,
• Too late to abort and grian is crushed and rice is cerial mashed, polenta is in and cooking. THINK THINK THINK. Hot water from the laundry into the tun and ramp up with HERMS - THANK CHRIST FOR HERMS!!!! water isnt filtered from laundry but desperate times call for desperate measures.
• hook up gas bottle. FK no gas. fly down to servo...$38,50 for a swap and go (not fkn happy agian)

I am glad you posted for our amusement mate, you must have been tearing your hair out by the end!