What Are You Brewing III

[lukiferj]

Brewing this tomorrow morning...


Daz's Brown Ale
American Brown Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.025
Total Hops (g): 45.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 24.0 (EBC): 47.3
Bitterness (IBU): 35.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pale Malt (79.6%)
0.450 kg Crystal 60 (8.96%)
0.350 kg Chocolate (6.97%)
0.225 kg Peated Malt (4.48%)

Hop Bill
----------------
25.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------
0.5 Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[verysupple]

I'm thinking of brewing a nice heavy, dark beer for winter soon so it'll have time to condition. I'm going for something kinda like a strong Scotch ale or an old ale, but doesn't really have to fit the guidelines of any particular style, so long as it tastes good and gives me that warm belly feeling.

I can't mash huge amounts of grain so here's what I was thinking for a partial mash. Let me know what you think.

Batch size: 18L
OG: 1.079
FG: 1.019
ABV: 8% (after priming)
IBU: 41
EBC: 30
Brewhouse efficiency: 75%


3.47 kg Simpsons Maris Otter
0.5 kg Simpsons Amber
0.5 kg Simpsons crystal (150EBC)
0.03 kg Simpsons roasted barley

1 kg Briess golden light DME

40 g EKG, 60 min (33 IBU)
40 g EKG, 15 min (8 IBU)

Wyeast1028 London Ale


Mash at 67C for 60 min.

60 min boil.

Start ferment at 18C and raise to 22C after a few days. Hold at 22C till it's at FG for a few days of a week then CC for a week.

 

[Budron]

First Brew back after a couple of months off.

Going with a simple but hopefully effective APA.


RON'S APA


Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 10.2 (EBC): 20.1
Bitterness (IBU): 34.8 (Average)

84.11% Maris Otter Malt
7.48% Munich I
4.67% Torrified Wheat
3.74% Crystal 120

0.2 g/L Galaxy (14.5% Alpha) @ 60 Minutes (Boil)
0.9 g/L Citra (13.4% Alpha) @ 10 Minutes (Boil)
0.9 g/L Galaxy (14.5% Alpha) @ 10 Minutes (Boil)
0.4 g/L Citra (13.4% Alpha) @ 5 Minutes (Boil)
0.4 g/L Galaxy (14.5% Alpha) @ 5 Minutes (Boil)
0.4 g/L Citra (13.4% Alpha) @ 0 Minutes (Boil)
0.9 g/L Citra (13.4% Alpha) @ 0 Minutes (Boil)
0.4 g/L Galaxy (14.5% Alpha) @ 0 Minutes (Boil)
0.9 g/L Galaxy (14.5% Alpha) @ 0 Minutes (Boil)

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

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Wyeast 1056 - American Ale

Notes: Last hop additions will be dry hopped after 4 days in fermenter

 

[sponge]

Going for a DSGA tomorrow to use up some rye and vienna I have laying around

50% GP
20% rye
20% vienna
5% wheat
2.5% caramalt
2.5% caraaroma

30IBU's amarillo @ cube, 2-3g/L dry hop

1.045
Wy1272

 

[Nick JD]

SNPA with a Twist (American Pale Ale)

Original Gravity (OG): 1.057 (°P): 14.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.60 %
Colour (SRM): 8.6 (EBC): 16.9
Bitterness (IBU): 37.6 (Average)

90.44% Pale Ale Malt
7.75% Victory
1.81% Caramunich III

0.8 g/L Chinook (12.5% Alpha) @ 60 Minutes (Boil)
1.3 g/L Cascade (6.2% Alpha) @ 15 Minutes (Boil)
0.2 g/L Citra (11.1% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 66°C for 90 Minutes. Boil for 60 Minutes

Fermented at 18°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

 

[zindello]

Coopers "Brew A"

2 * Coopers Pale Ale Tins
1 * Coopers Liquid Light Malt Extract
25g EKG Steeped for 30 mins
25g EKG Dry Hopped on Day 3

Safale S-33 Yeast

Fermented at 20C as per Coopers Recipe

OG: 1.070
FG (Estimated): 1.011

ABV: ~7.5%

Estimated 3 days to go until ferment is finished, then going to leave for a week in the fermenter, then condition for 4 weeks in the keg.

 

[Yob]

Mothers Milk (American IIPA)

Original Gravity (OG): 1.078 (°P): 18.9
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol (ABV): 7.85 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 65.7 (Average - No Chill Adjusted)

54.88% Pale Ale Malt
24.39% Wheat Malt
12.2% Munich I
4.27% Dextrose
3.05% Caramalt

0.4 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.4 g/L Amarillo (8.9% Alpha) @ 20 Minutes (Boil)
0.4 g/L Centennial (10.5% Alpha) @ 20 Minutes (Boil)
0.4 g/L Citra (11.9% Alpha) @ 20 Minutes (Boil)
0.4 g/L Amarillo (8.9% Alpha) @ 10 Minutes (Boil)
0.4 g/L Centennial (10.5% Alpha) @ 10 Minutes (Boil)
0.4 g/L Citra (11.9% Alpha) @ 10 Minutes (Boil)
0.8 g/L Amarillo (9.2% Alpha) @ 0 Minutes (Aroma)
0.8 g/L Centennial (10.5% Alpha) @ 0 Minutes (Aroma)
0.8 g/L Citra (11.9% Alpha) @ 0 Minutes (Aroma)
0.6 g/L Amarillo (8.9% Alpha) @ 4 Days (Dry Hop)
0.6 g/L Citra (11.9% Alpha) @ 4 Days (Dry Hop)

600ml Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.2 g/L Brewbrite @ 10 Minutes (Boil)
0.2 g/L Yeast Nutrient @ 10 Minutes (Boil)

Fermented at 18°C BRY 97

Notes: Step Mashed.

63/40 - 66/10 - 72/10 - 78/10

(ed Removed Carapils from recipe

 

[sponge]

I also plan on testing out my new 'digital homebrew' stir plate with 2L of leftover wort from the golden ale to build up the 1272.

Pretty keen to see how she goes.

 

[mje1980]

Let us know how it goes sponge. Where'd ya get it?, did you make it??

Keeping it on topic my next brew will be a rice lager.

 

[sponge]

Let us know how it goes sponge. Where'd ya get it?, did you make it??

Keeping it on topic my next brew will be a rice lager.

Didn't make it unfortunately, but (fortunately) looks like a nice bit o' kit for the cash monies. I got a few bits and pieces to make my own, then a pretty good offer came up, so you know... the online shopping trigger finger got the better of me as per usual.

Check them out here

http://aussiehomebrewer.com/topic/70575-new-product-launch-digital-stirplate-with-coupon/

He's from Wollongong as well... not too sure where he's based though.

 

[Lemon]

Momentus day today fellow brewers
brew number 50

Going to brew a simple attemp at Guinness



[SIZE=9.968pt]Guinness draught[/SIZE] [SIZE=9.968pt]Dry Stout[/SIZE]
[SIZE=9.968pt]Recipe Specs[/SIZE][SIZE=9.968pt]----------------[/SIZE]
[SIZE=9.968pt]Batch Size (L): 20.0[/SIZE]
[SIZE=9.968pt]Total Grain (kg): 3.917[/SIZE]
[SIZE=9.968pt]Total Hops (g): 78.00[/SIZE]
[SIZE=9.968pt]Original Gravity (OG): 1.043 (°P): 10.7[/SIZE]
[SIZE=9.968pt]Final Gravity (FG): 1.011 (°P): 2.8[/SIZE]
[SIZE=9.968pt]Alcohol by Volume (ABV): 4.22 %[/SIZE]
[SIZE=9.968pt]Colour (SRM): 34.9 (EBC): 68.8[/SIZE]
[SIZE=9.968pt]Bitterness (IBU): 55.9 (Average)[/SIZE]
[SIZE=9.968pt]Brewhouse Efficiency (%): 75[/SIZE]
[SIZE=9.968pt]Boil Time (Minutes): 90[/SIZE]

[SIZE=9.968pt]Grain Bill[/SIZE][SIZE=9.968pt]----------------[/SIZE]
[SIZE=9.968pt]2.340 kg Pale Ale Malt (59.74%)[/SIZE]
[SIZE=9.968pt]1.120 kg Flaked Barley (28.59%)[/SIZE]
[SIZE=9.968pt]0.457 kg Black Roasted Barley (11.67%)[/SIZE]

[SIZE=9.968pt]Hop Bill[/SIZE][SIZE=9.968pt]----------------[/SIZE]
[SIZE=9.968pt]78.0 g East Kent Golding Pellet (5.2% Alpha) @ 60 Minutes (Boil) (3.9 g/L)[/SIZE]

[SIZE=9.968pt]Misc Bill[/SIZE][SIZE=9.968pt]----------------[/SIZE]
[SIZE=9.968pt]10.0 g Whirlfloc Tablet @ 15 Minutes (Boil)[/SIZE]
[SIZE=9.968pt]Single step Infusion at 66°C for 60 Minutes.[/SIZE]

looking forward to a rainy day.

Lemon

 

[waggastew]

Stone Arrogant ******* inspired Harvest Ale

150g of homegrown Chinook, harvested, dried and frozen a few weeks back. Unknown IBU/Alpha on the hops but hopefully they are not miles out.



Original Gravity (OG): 1.069 (°P): 16.8
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.78 %
Colour (SRM): 21.3 (EBC): 42.0
Bitterness (IBU): 89.3 (Average)

65.93% Dry Malt Extract - Light
21.98% Pale Ale Malt
6.59% Special-B
4.4% Crystal 120
1.1% Chocolate

1.2 g/L Chinook (11.4% Alpha) @ 60 Minutes (Boil)
1.4 g/L Chinook (11.4% Alpha) @ 30 Minutes (Boil)
1.4 g/L Chinook (11.4% Alpha) @ 20 Minutes (Boil)
1.4 g/L Chinook (11.4% Alpha) @ 10 Minutes (Boil)
1.4 g/L Chinook (11.4% Alpha) @ 5 Minutes (Boil)

0.1 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.1 g/L Whirlfloc Tablet @ 0 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safale S-04

 

[warra48]

Dunkelweizen
Boil Size: 33.00 l
Batch Size (fermenter): 23.00 l
Estimated OG: 1.049 SG
Estimated Color: 33.1 EBC
Estimated IBU: 17.2 IBUs
Brewhouse Efficiency: 80.00 %
Mashed 90 minutes 67ºC
Boil Time: 60 Minutes

300.0 g Rice Hulls (0.0 EBC) Adjunct 5 7.6 %
2760.0 g Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 6 56.8 %
920.0 g Pale Malt, Ale (IMC) (3.9 EBC) Grain 7 18.9 %
552.0 g Munich, Light (Joe White) (21.0 EBC) Grain 8 11.4 %
92.0 g Carawheat (Weyermann) (98.5 EBC) Grain 9 1.9 %
90.0 g Carafa Special II (Weyermann) (817.5 EBC Grain 10 1.9 % (Not added until mashout)
80.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 11 1.6 %
23.0 g Northern Brewer [6.60 %] - Boil 60.0 min Hop 12 17.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 13 -
1 tube grown up Hefeweizen IV Ale (White Labs #WLP380) [ Yeast 14

My last brew was brewed on Boxing Day. A Hefeweizen disgraced itself by climbing out of the fermenter and making a mess of the brew fridge. This one will have a blow off tube into a 5 litre container to catch the overflow. It will all be sanitised, and I should be able to harvest the blow off as a top crop for my next batch, which will also be a Dunkelweizen.

 

[tazman1967]

I just finished brewing a batch of Timothy Taylor Landlord Ale clone, with 100% Golden Promise grain .I did a 2hour hard boil for S & Giggles to see if I could get the colour right .I didnt have any Styrian Goldings so I subbed in Aurora hops instead .Im going to try top cropping the yeast as Wyeast 1469 is a top croping yeast and loves to crawl out of the fermenter. I usually ferment a 23L batch in my 30L fermenter, and it still climbs out.

 

[brentice]

might be doing another brew on thursday

 

[manticle]

First brew in a few weeks today


Styrian apa

Type: All grain
Size: 22 liters
Color: 17 HCU (~11 SRM)

Bitterness: 47 IBU
OG: 1.055
FG: 1.012
Alcohol: 5.5% v/v (4.3% w/w)

Grain: 3kg Simpsons maris
2kg Weyermann Vienna
250g Dingeman’s biscuit
250g Simpsons heritage crystal

Mash: 70% efficiency
TEMP: 55/62/67/72/78
TIME: 5/15/40/10/10

Boil: 90 minutes SG 1.037 32 liters

Hops: 15g Cascade (5.5% AA, 60 min.)
15g Styrian Goldings (3.5% AA, 60 min.)
15g Cascade (5.5% AA, 20 min.)
15g Styrian Goldings (3.5% AA, 20 min.)
15g Cascade (5.5% AA, 15 min.)
15g Styrian Goldings (3.5% AA, 15 min.)
15g Cascade (5.5% AA, 10 min.)
15g Styrian Goldings (3.5% AA, 10 min.)
15g Cascade (5.5% AA, 5 min.)
15g Styrian Goldings (3.5% AA, 5 min.)
15g Cascade (aroma)
15g Styrian Goldings (aroma)

10g each styrian, Chinook and
cascade dry hop

Wyeast 1272

CaSO4 and CaCl2 to mash and boil.

 

[mxd]

plan for tomorrow

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 63 ltrs Munich Dunkel
Brewer: Brewing Classic Styles
Asst Brewer: 
Style: Munich Dunkel
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 73.56 l
Post Boil Volume: 66.56 l
Batch Size (fermenter): 63.00 l   
Bottling Volume: 60.00 l
Estimated OG: 1.050 SG
Estimated Color: 41.7 EBC
Estimated IBU: 21.5 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
15.00 g               Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
11.50 kg              Munich Malt (17.7 EBC)                   Grain         2        88.5 %        
0.50 kg               Caramunich Malt (110.3 EBC)              Grain         3        3.8 %         
0.50 kg               Carared (39.4 EBC)                       Grain         4        3.8 %         
0.50 kg               Chocolate Malt (886.5 EBC)               Grain         5        3.8 %         
80.00 g               Crystal [3.50 %] - Boil 60.0 min         Hop           6        11.7 IBUs     
80.00 g               Crystal [3.50 %] - Boil 20.0 min         Hop           7        7.1 IBUs      
3.00 tsp              Irish Moss (Boil 10.0 mins)              Fining        8        -             
50.00 g               Crystal [3.50 %] - Boil 10.0 min         Hop           9        2.7 IBUs      
3.0 pkg               SafLager West European Lager (DCL/Fermen Yeast         10       -             


Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 13.00 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 40.00 l of water at 55.7 C          52.0 C        10 min        
Saccharification  Heat to 63.0 C over 9 min               63.0 C        40 min        
Mash Step         Heat to 69.0 C over 10 min              69.0 C        15 min        
Mash Out          Heat to 76.0 C over 10 min              76.0 C        10 min        

Sparge: Batch sparge with 2 steps (Drain mash tun, , 47.58l) of 75.6 C water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[mje1980]

Monday I plan on doing this.

Bitter

88.9% MO
4.2% Simpsons medium crystal
4.2% biscuit
2.8% brown malt

First gold @ 60,30,1

1.036
30 IBU

1098

 

[Yob]

SWMBOS FAPB (First After Pregnancy Beer) (American Pale Ale)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 6.5 (EBC): 12.7
Bitterness (IBU): 47.1 (Average - No Chill Adjusted)

57.14% Pale Ale Malt
19.05% Munich I
19.05% Wheat Malt
4.76% Caramalt

1 g/L Cascade (6.5% Alpha) @ 10 Minutes (Boil)
1 g/L Citra (11.1% Alpha) @ 10 Minutes (Boil)
1 g/L Mosaic (11% Alpha) @ 10 Minutes (Boil)
0.4 g/L Cascade (6.5% Alpha) @ 5 Days (Dry Hop)
0.4 g/L Citra (11.1% Alpha) @ 5 Days (Dry Hop)
0.4 g/L Mosaic (11% Alpha) @ 5 Days (Dry Hop)

(damn run out of Cal Sul.)
0.2 g/L Brewbrite @ 10 Minutes (Boil)
0.2 g/L Yeast Nutrient @ 10 Minutes (Boil)

Fermented at 18°C with Ale yeast

Notes: Step Mashed.

63/40 - 66/10 - 72/10 - 78/10

 

[The Village Idiot]

Just sparging this, first brew on the new mill(thanks again Trueman)


Old Smoothie
Aussie Old/Bitter
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.070
Total Hops (g): 20.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 19.5 (EBC): 38.4
Bitterness (IBU): 23.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 71
Boil Time (Minutes): 90
Grain Bill
----------------
2.600 kg Pilsner(Best Maltz) (51.28%)
2.000 kg Ale Malt (JWM Trad) (39.45%)
0.200 kg Chocolate (Grants) (3.94%)
0.190 kg Dark Crystal (JWM) (3.75%)
0.050 kg Flaked Oats (0.99%)
0.030 kg Roasted Barley (Simpsons) (0.59%)
Hop Bill
----------------
20.0 g Pride of Ringwood Pellet (9.6% Alpha) @ 50 Minutes (Boil) (0.9 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Danstar Nottingham

Recipe Generated with BrewMate