What Are You Brewing III

[vykuza]

Pale ale. Havent used notto in a while. Im out of MO too.

78% BEST pilz
6.1% Simpsons med xtal
6.1% Oat malt
9.8% Invert syrup no.2

EKG 60
EKG 15

Notto

1.045
33 IBU

What mash temp did you run with mje?

 

[mje1980]

WIth the sugar, and using notto, i went for 68c. I still expect it to hit 1.010.

 

[Helles]

Just Mashed in Drsmurtos Golden Ale
Hopping with Citra and Simcoe

 

[hsb]

A Columbus/Cascade/Simcoe AIPA all set for tomorrow. 1272 slant on standby.

Recipe Specifications
--------------------------
Boil Size: 42.34 l
Post Boil Volume: 30.98 l
Batch Size (fermenter): 26.00 l
Bottling Volume: 23.16 l
Estimated OG: 1.058 SG
Estimated Color: 26.2 EBC
Estimated IBU: 65.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.2 %
Boil Time: 90 Minutes
Mash Schedule: 50(10) - 63(10) - 67(40) - 72(10) - 78(10)

Ingredients:
------------
Amt Name Type # %/IBU
5.50 kg Pale Malt, Halcyon (Thomas Fawcett) (5.9 Grain 1 80.1 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 2 7.3 %
0.40 kg Crystal, Medium (Simpsons) (108.3 EBC) Grain 3 5.8 %
0.39 kg Wheat, Flaked (3.2 EBC) Grain 4 5.6 %
0.08 kg Black Malt (Simpsons) (1083.5 EBC) Grain 5 1.2 %

30.00 g Columbus (Tomahawk) [14.70 %] - Boil 60. Hop 6 40.7 IBUs
20.00 g Simcoe [10.30 %] - Boil 20.0 min Hop 7 11.5 IBUs
20.00 g Cascade [5.60 %] - Boil 15.0 min Hop 8 5.1 IBUs
10.00 g Columbus (Tomahawk) [14.70 %] - Boil 10. Hop 9 4.9 IBUs
30.00 g Cascade [5.60 %] - Boil 5.0 min Hop 10 3.1 IBUs
30.00 g Simcoe [10.30 %] - Boil 0.0 min Hop 11 0.0 IBUs
10.00 g Columbus (Tomahawk) [14.70 %] - Boil 0.0 Hop 12 0.0 IBUs

 

[Fourstar]

Brewing a pseudo Russian River supplication clone. after drinking it at the brewery i haven't been able to get it out of my brain. second cube will become an American Red/Brown depending on the profile. n its probably going to be to chocolaty/roasty to be a red.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Supplication Inspiration
Brewer:
Style: Flanders Brown Ale/Oud Bruin
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 35.00 l
Boil Size: 46.05 l
Estimated OG: 1.079 SG
Estimated Color: 20.7 SRM
Estimated IBU: 27.3 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
11.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
11.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 3 84.3 %
0.75 kg Carared (Weyermann) (24.0 SRM) Grain 4 5.7 %
0.50 kg Victory Malt (25.0 SRM) Grain 5 3.8 %
0.50 kg Caramunich II (Weyermann) (63.0 SRM) Grain 6 3.8 %
0.30 kg Carafa Special II (Weyermann) (415.0 SRM Grain 7 2.3 %
50.00 g Crystal [3.30 %] - First Wort 60.0 min Hop 8 11.0 IBUs
30.00 g Northern Brewer - USA [9.00 %] - Boil 60 Hop 9 16.3 IBUs
1.0 pkg Roselare Belgian Blend (Wyeast Labs #376 Yeast 10 -
9.51 oz Oak Chips (Secondary 7.0 days) Flavor 11 -
1.00 kg Cherries (Secondary 0.0 mins) Flavor 12 -


Mash Schedule: Braden Stepmash
----------------------------
Name Description Step Temperat Step Time
Dough in Add 41.23 l of water at 60.0 C 55.0 C 5 min
Maltose Heat to 63.0 C over 4 min 63.0 C 30 min
Dextrinization Heat to 70.0 C over 4 min 70.0 C 40 min
mashout Heat to 73.0 C over 4 min 73.0 C 10 min


Notes:
------
Ferment with roeselare in primary. Ramp from 18 to 22 deg. Once at terminal gravity, rack to secondary along with cherries (dried) and French oak soaked in Pinot Noir. Continue to age and hold until 12 months or desired flavour profile is reached

Topup with 10L Water @ 45L. 21IBU 1.061 OG

Add 50g Glacier 50g Columbus to second cube for american red.

 

[The Village Idiot]

Thought I would have a shot at a Mild.........


Mild Dark Ale
Old Ale
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.220
Total Hops (g): 23.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 14.7 (EBC): 29.0
Bitterness (IBU): 19.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
----------------
3.200 kg Marris Otter (Simpsons) (75.83%)
0.450 kg Ale Malt (JWM Trad) (10.66%)
0.250 kg Victory Malt (Briess) (5.92%)
0.200 kg Heritage Crystal (Simpsons) (4.74%)
0.100 kg Chocolate (Grants) (2.37%)
0.020 kg Roasted Barley (Simpsons) (0.47%)
Hop Bill
----------------
16.0 g Challenger Pellet (7.6% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
7.0 g Challenger Pellet (7.6% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
Misc Bill
----------------
Single step Infusion at 68°C for 60 Minutes.

Whitbread @ 18C


Any comments appreciated

 

[The Village Idiot]

Planning this next....


Pete's Lager
Lite American Lager
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.600
Total Hops (g): 17.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 18.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 90
Grain Bill
----------------
4.000 kg Pilsner(Best Maltz) (86.96%)
0.600 kg Victory Malt (Briess) (13.04%)
Hop Bill
----------------
10.0 g Galena Pellet (13.2% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
7.0 g Saaz Pellet (3.6% Alpha) @ 15 Minutes (Boil) (0.3 g/L)
Misc Bill
----------------
Single step Infusion at 64°C for 60 Minutes.
Fermented at 10°C with Wyeast 2007 - Pilsen Lager

Recipe Generated with BrewMate

 

[Hadrian]

Saison

80% Dingemans Pilsner
10% Torrified wheat
10% Wheat malt

WLP 568 Belgian Saison Blend

1.050--->Less than 1.010 hopefully

25IBU

Northern brewer at 60
Saaz at flameout

 

[BPH87]

Just cubed a Hefeweizen and nearly finished a Nut Brown Ale.

Low and Slow pork finally done after 14hrs.

 

[Helles]

Cream Ale With Rye Malt

100lt OG1049
Ibu 21.4 Ebc 7.3

8.5kg Bests Pilsner 42.5 %
8.5kg Tradional Ale Malt 42.5 %
2kg Jasmine Rice 10%
1kg Rye Malt 5 %
120g Hall Mitt 5.5% 60 min
60g Hall Mitt 5.5% 1 min

Mashed @ 64'c
Mash out 75'c

60lt with wyeast 1272 Ale
20 lt with S-23 Lager
20lt with 34-70 lager

 

[winkle]

A ESB if the wind and rain ever bugger off :angry:

 

[mxd]

Did a boh Pil Satdy
90% Wey Pil
10 % Wey Carapil

 

[probablynathan]

Brewed a Rauchbier yesterday.

2.000 kg              Pilsen Malt (Best Maltz) (3.5 EBC)            42.6 %        
2.000 kg              Smoked Malt (Best Malz) (6.0 EBC)             42.6 %        
0.500 kg              Munich, Light (Joe White) (17.7 EBC)          10.6 %        
0.200 kg              Caraaroma (Weyermann) (350.7 EBC)             4.3 %         
40.00 g               Hallertauer Hersbrucker [4.00 %] - Boil       18.7 IBUs     
10.00 g               Hallertauer Hersbrucker [4.00 %] - Boil       2.8 IBUs      
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)                    
0.50 tsp              Yeast Nutrient (Boil 15.0 mins)                  
1.0 pkg               SafAle German Ale (DCL/Fermentis #K-97)

Step Temperat Step Time     
50.0 C        20 min        
66.0 C        30 min        
70.0 C        30 min        
76.0 C        10 min        
78.0 C        1 min

 

[manticle]

Altbier

Type: All grain Size: 22 liters
Color: 22 HCU (~12 SRM)
Bitterness: 45 IBU
OG: 1.052
FG: 1.012
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 2.5kg Weyerman Pilsner
1.25kg Weyerman Vienna
1.25kg Weyerman Munich
200g Briess victory
75g Simpsons chocolate
Mash: 70% efficiency
TEMP: 55/62/67/72/78
TIME: 5/10/50/10/10

Decoct at 62 and add back to reach 72
Decoct at 67 and add back to reach 78

Boil: 90minutes, SG 1.036, 32 liters
Hops:25g Spalt (5.7% AA, 60 min.)
25g Tettnanger (3.5% AA, 60 min.)
20g Spalt (5.7% AA, 20 min.)
20g Tettnanger (3.5% AA, 20 min.)
10g Spalt (aroma)
10g Tettnanger (aroma)

2g CaCl2 and 2g CaSO4 + phosphoric acid as required for mash pH
2g CaCl2 and CaSO4 to boil.

WYEAST 1007

 

[malt_shovel]

Did a boh Pil Satdy
90% Wey Pil
10 % Wey Carapil

Cool video,
Couldn't hear next to anything but i didn't need to. Great seeing other folks systems.
Will share this with a mate who is interested in brewing at home.

Cheers

Edit: Oh yeah, made a Vienna Lager
91% Wey Vienna
7% CaraAroma
2% Acidulated
WLP833 starter

 

[Nibbo]

Originally was building a new smaller mash tun from a keg which actually turned into a single vessel brewery so hoping to break her in when i can get a pass. Also looking to get rid of some wheat i've got laying around. So two birds, one blah blah blah...

60% Wheat
40% Briess Pilsner or Caramel Pilsner

Step mash of some description

Spalt Hops

1007 German Ale

 

[Adam Howard]

Recipe: Challenging Mild
Brewer: Adam
Style: Mild

Recipe Specifications
--------------------------
Boil Size: 56.92 l
Post Boil Volume: 49.92 l
Batch Size (fermenter): 46.00 l
Bottling Volume: 45.00 l
Estimated OG: 1.037 SG
Estimated Color: 20.1 SRM
Estimated IBU: 18.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.60 kg Golden Promise (Simpsons) (2.0 SRM) Grain 1 80.1 %
0.43 kg Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2 6.1 %
0.32 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 3 4.6 %
0.30 kg Biscuit (Dingemans) (22.5 SRM) Grain 4 4.3 %
0.23 kg Chocolate Malt (Thomas Fawcett) (508.0 S Grain 5 3.3 %
0.11 kg Black Malt (Simpsons) (550.0 SRM) Grain 6 1.6 %
30.00 g Challenger [9.10 %] - Boil 60.0 min Hop 7 18.7 IBUs
1.0 pkg West Yorkshire Ale (Wyeast #1469) Yeast 8 -


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 6.99 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 21.00 l of water at 73.8 C 68.0 C 90 min
Mash Out Heat to 78.0 C over 6 min 78.0 C 10 min

Sparge: Fly sparge with 42.91 l water at 75.6 C

Into the main rest now, full recirc. Smells amazing. Second time brewing this beer, was a complete hit last time.

 

[potof4x]

Nice and simple rebrew of 2012 QABC 1st / AABC 2nd Brown Porter. Credit for the recipe goes somewhere else, but I can't find where for the life of me.


281013 Prize Pig Porter
Brown Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.691
Total Hops (g): 23.00
Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.60 %
Colour (SRM): 33.1 (EBC): 65.2
Bitterness (IBU): 41.8 (Rager - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

Grain Bill
----------------
4.895 kg Munich 1 - Weyermann (86%)
0.455 kg Caramalt - Barrett Burston (8%)
0.341 kg Chocolate - Thomas Fawcett (6%)

Hop Bill
----------------
23.0 g Magnum - Germany 10 T90 Ellerslie Pellet (13% Alpha) @ 60 Minutes (Boil) (1 g/L)

Misc Bill
----------------
6.0 g Chalk (Calcium Carbonate) @ 59 Minutes (Mash)
1.0 g PH Test - Strips @ 45 Minutes (Mash)
1.0 g Whirlfloc Tablet @ 5 Minutes (Boil)
5.0 g Polyclar @ 1 Minutes (Bottling)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Wyeast 1026PC - British Cask (thanks Ralph)


Recipe Generated with BrewMate

 

[black_labb]

Brewing a czech dark lager

64% munich
19%pils
9% carabohemian
8% Carafa spec III

1.7g/L saaz @40 mins
1.1 g/L Saaz@15 mins

OG 1044
Ibu 19
SRM 29

I'm thinking I may do my first ever lager with this one, though I'll do a boh pils as well if that's the case to make the most of the lager yeast.


Also fermenting a couple bitters and an english IPA at the moment on 1318.

 

[Weizguy]

Dampfbier and Belgian GSA this week. W3068 and W3864 (Canadian/Belgian), respectively.