What Are You Brewing III

[Nick JD]

Citra IPA (American IPA)

Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.98 %
Colour (SRM): 9.2 (EBC): 18.1
Bitterness (IBU): 47.4 (Average)

88.89% Pale Ale Malt
5.56% Caramunich III
5.56% Dextrose

1.1 g/L Chinook (12.5% Alpha) @ 60 Minutes (Boil)
1.1 g/L Citra (11.1% Alpha) @ 15 Minutes (Boil)
1.1 g/L Citra (11.1% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 19°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

 

[brettprevans]

Citra IPA (American IPA)

Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.98 %
Colour (SRM): 9.2 (EBC): 18.1
Bitterness (IBU): 47.4 (Average)

88.89% Pale Ale Malt
5.56% Caramunich III
5.56% Dextrose

1.1 g/L Chinook (12.5% Alpha) @ 60 Minutes (Boil)
1.1 g/L Citra (11.1% Alpha) @ 15 Minutes (Boil)
1.1 g/L Citra (11.1% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 19°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

love it. simple. let the hop shine through

 

[roverfj1200]

Citra IPA (American IPA)

Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.98 %
Colour (SRM): 9.2 (EBC): 18.1
Bitterness (IBU): 47.4 (Average)

88.89% Pale Ale Malt
5.56% Caramunich III
5.56% Dextrose

1.1 g/L Chinook (12.5% Alpha) @ 60 Minutes (Boil)
1.1 g/L Citra (11.1% Alpha) @ 15 Minutes (Boil)
1.1 g/L Citra (11.1% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 19°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

How does the Chinook go....So early in the boil don't throw any odd flavours.

Cheers

 

[Crusty]

How does the Chinook go....So early in the boil don't throw any odd flavours.

Cheers

Should be no carry over of flavour at 60mins
Simply for bittering.

 

[roverfj1200]

Should be no carry over of flavour at 60mins
Simply for bittering.

"Chinook hops are of medium intensity, spicy, piney, distinctive grapefruit.

Use caution when adding to early boil, as grapefruit can dominate."

This is what makes me ask....

Cheers

 

[Nick JD]

Best to take the craftbrewer hop blurbs with a pinch of salt. Some of them are very, very accurate descriptors ... some are absolutely terrible.

 

[Adam Howard]

Should be no carry over of flavour at 60mins
Simply for bittering.

Not entirely true. Brew 10 different beers. Identical malt bill and use 10 different hop varieties in a single bittering charge at 60 mins. There'd be differences.

 

[Crusty]

He's not using a single bittering hop Adamski.
The recipe is using Citra for flavour & aroma so I believe he won't get any hop flavour carry over from the Chinook @60mins.
I've used Magnum on several occasions for bittering that's not in the recipe & no Magnum flavour in the finished beer.
Maybe ask Nick if he get's the Chinook flavour, it's his beer.

 

[Yob]

out of interest, have you used Magnum late Crusty? Its one of my go to hops for bittering but I dont think Ive ever used it late myself

 

[Crusty]

out of interest, have you used Magnum late Crusty? Its one of my go to hops for bittering but I dont think Ive ever used it late myself

I used it on the 1450 Pale Ale with Wyeast 1450PC.
Mine were 14.8% & I used it @60mins. It's still cubed so haven't fermented it yet.
I have also used it @45mins for bittering when playing around with no chill ages ago & @45mins, there's definitely some carry over to the finished beer.
I would say minimal to nothing @60mins though.
According to CraftBrewer, Chinook if added too early, grapefruit can dominate.
Nick Posted the recipe above so I'd check if adding the Chinook @60mins throws that flavour.

 

[Yob]

I mainly use Chinook as the support for other fruity hops as Nick has done, but I prefer other like Magnum for Bittering... starting to play with Summit, Apollo, Nugget, even CTZ etc etc for bittering as well.

:icon_cheers:

 

[Crusty]

I mainly use Chinook as the support for other fruity hops as Nick has done, but I prefer other like Magnum for Bittering... starting to play with Summit, Apollo, Nugget, even CTZ etc etc for bittering as well.

:icon_cheers:

Nick's recipe looks really good & I might give that one a go.
The hops in this one will really dominate & the Chinook @60mins might throw some grapefruit ( re: CraftBrewer ) & if they do, it will only add to the nice hit of Citra at the end. The 1272 throws a bit of fruitiness too so fermented @18deg or so will highlight that as well.
I reckon this beer using Magnum @60mins would also be a winner.

 

[mxd]

Not entirely true. Brew 10 different beers. Identical malt bill and use 10 different hop varieties in a single bittering charge at 60 mins. There'd be differences.

I can't get the same from 1 60 ltr batch into 3 cubes, what hope would I have with 10 batches, even the same hop, tasting the same

 

[Fish13]

harvest ale (American Amber Ale)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 15.5 (EBC): 30.6
Bitterness (IBU): 30.0 (Average)

80% Pale Ale Malt
16% Munich I
4% Chocolate

0.8 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)

0.1 g/L Irish Moss @ 10 Minutes (Boil)

Single step Infusion at 151°F for 60 Minutes. Boil for 60 Minutes

Fermented at 68°F with Wyeast 1469 - West Yorkshire Ale

About to put this on.

Halletau is home grown wet hops.

No fark given for grassy flavours.

 

[Phoney]

Recipe: Triple C IPA
Style: American IPA

Recipe Specifications
--------------------------
Boil Size: 31.00 l
Post Boil Volume: 29.91 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 23.00 l
Estimated OG: 1.062 SG
Estimated Color: 13.2 SRM
Estimated IBU: 61.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.00 kg               Pale Malt (Weyermann) (3.3 SRM)          Grain         1        62.5 %        
2.00 kg               Munich Malt (9.0 SRM)                    Grain         2        31.3 %        
0.25 kg               Crystal, Medium (Simpsons) (55.0 SRM)    Grain         3        3.9 %         
0.15 kg               Caraaroma (Weyermann) (178.0 SRM)        Grain         4        2.3 %         
30.00 g               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           5        42.4 IBUs     
20.00 g               Cascade [5.50 %] - Boil 15.0 min         Hop           6        5.5 IBUs      
20.00 g               Columbus (Tomahawk) [14.00 %] - Boil 15. Hop           7        14.0 IBUs     
15.00 g               Cascade [5.50 %] - Boil 0.0 min          Hop           8        0.0 IBUs      
15.00 g               Citra [12.00 %] - Boil 0.0 min           Hop           9        0.0 IBUs      
15.00 g               Columbus (Tomahawk) [14.00 %] - Boil 0.0 Hop           10       0.0 IBUs         
15.00 g               Cascade [5.50 %] - Dry Hop 3.0 Days      Hop           12       0.0 IBUs      
15.00 g               Citra [12.00 %] - Dry Hop 3.0 Days       Hop           13       0.0 IBUs      
15.00 g               Columbus [14.00 %] - Dry Hop 3.0 Days    Hop           14       0.0 IBUs

1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 11 -

 

[vortex]

I love it phoney

 

[potof4x]

Cromwell(ish) Bitter with Home Grown (Standard/Ordinary Bitter)

Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 3.54 %
Colour (SRM): 6.0 (EBC): 11.8
Bitterness (IBU): 26.5 (Rager - No Chill Adjusted)

62% Ale Malt - Barrett Burston
31% Vienna - Weyermann
3.5% Crystal Medium - Thomas Fawcett
3.5% Munich 2 - Weyermann

1.5 g/L Cluster Home Grown (5% Alpha) @ 60 Minutes (Boil)
1 g/L Cluster Home Grown (5% Alpha) @ 0 Minutes (Boil)
0.5 g/L Cluster Home Grown (5% Alpha) @ 0 Days (Dry Hop)

0.7 g/L Gypsum (Calcium Sulfate) @ 59 Minutes (Mash)
0.0 g/L PH Test - Strips @ 45 Minutes (Mash)
0.2 g/L BrewBrite @ 5 Minutes (Boil)

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

Fermented at 19°C with Coopers packet


Recipe Generated with BrewMate

 

[manticle]

Dark mild today and some kind of grand cru Belgian strong pale tomorrow or Monday.

Dark Mild: http://aussiehomebrewer.com/topic/69618-recipedb-dark-mild/


Some kind of Grand Cru

Type: All grain
Size: 22 liters
Color: 6 HCU (~5 SRM)
Bitterness: 35 IBU
OG: 1.069
FG: 1.010
Alcohol: 7.6% v/v (6.0% w/w)

Grain: 5kg Dingemans Pilsner
2kg Wey Vienna
150 Dingemans biscuit
150 Dingemans aromatic
Mash: 70% efficiency
TEMP: 55/62/68/72/78
TIME: 5/15/45/10/10
2 decoctions
Boil: 120 minutes, SG 1.047, 34 liters,
Hops: 40g Styrian Goldings (2.5% AA, 60 min.)
40g Tettnanger (3.5% AA, 60 min.)
15g Styrian Goldings (2.5% AA, 20 min.)
15g Tettnanger (3.5% AA, 20 min.)
10g Styrian Goldings (aroma)
10g Tettnanger (aroma)

Lactic acid, CaSO4 and Cacl2 to suit.

Wyeast forbidden fruit

 

[winkle]

First up is....
Très ordinaire

Standard/Ordinary
Bitter
Type: All Grain Batch Size (fermenter): 22.00 l Boil Size: 31.09 l Asst Brewer: Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All
Grain End of Boil Volume 26.82 l Brewhouse Efficiency: 72.00 % Final Bottling Volume: 19.16 l Est Mash Efficiency 85.0 % Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0 Taste Notes:

Ingredients
mt Name Type # %/IBU 5.28 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 - 3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 76.9 % 0.80 kg Victory Malt (49.3 EBC) Grain 3 20.5 % 0.10 kg Cane (Beet) Sugar (0.0 EBC) Sugar 4 2.6 % 18.00 g Magnum [14.00 %] - Boil 60.0 min Hop 5 28.7 IBUs 1 Whirlfloc Tablet (Boil 15.0 mins) Fining 6 - 14.00 g Fuggles [4.50 %] - Aroma Steep 5.0 min Hop 7 0.0 IBUs 1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 8 - 1. tsp Yeast Nutrient (Primary 3.0 days) Other 9 - 14.00 g Fuggles [4.50 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs

Beer
Profile
Est Original Gravity: 1.040 SG Measured Original Gravity: 1.046 SG Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG Estimated Alcohol by Vol: 4.0 % Actual Alcohol by Vol: 4.7 % Bitterness: 28.7 IBUs Calories: 427.1 kcal/l Est Color: 13.7 EBC
It'll be good to have something under 6% on tap for a change

PS Anyone know why copy/pasting from Beersmith has gone to crap?

 

[pommiebloke]

Brewed a porter yesterday, my first attempt at a stout/porter style. In the cube now just waiting for space in the fermenting fridge.

Coal Dust Porter (Robust Porter)

Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.99 %
Colour (SRM): 46.7 (EBC): 92.0
Bitterness (IBU): 41.9 (Average)

74.63% Pale Malt
8.96% Crystal 60
7.46% Black Malt
4.48% Chocolate
4.48% Munich I

2.8 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 67°C for 90 Minutes. Boil for 75 Minutes

Fermented at 18°C with Wyeast 1318 - London Ale III