What Are You Brewing III

[stakka82]

Just finishing the mash with this one. American Wheat is a style I have a lot of time for and the weather in Melbourne is perfect for one at the moment.


American Wheat

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 3.100
Total Hops (g): 35.00
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.13 %
Colour (SRM): 2.9 (EBC): 5.7
Bitterness (IBU): 25.0 (Average)
Brewhouse Efficiency (%): 82
Boil Time (Minutes): 75

Grain Bill
----------------
1.400 kg Pilsner (45.16%)
1.400 kg Wheat Malt (45.16%)
0.300 kg Vienna (9.68%)

Hop Bill
----------------
5.0 g Bravo Pellet (14% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
10.0 g Bravo Pellet (14% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
10.0 g Simcoe Pellet (11% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
5.0 g Bravo Pellet (14% Alpha) @ 0 Days (Dry Hop) (0.3 g/L)
5.0 g Simcoe Pellet (11% Alpha) @ 0 Days (Dry Hop) (0.3 g/L)

Misc Bill
----------------
5.0 g Calcium Chloride @ 0 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Fermented with US-05 @ 20 Degrees

I've also been really pleased with Bravo after trying it out in a few pales recently. I think it'll play really well with the Simcoe.

It's a little hoppy for style but I think it will be a cracker!

 

[bullsneck]

The last brew on my trusty ex-school desk brew stand, hence the name. Will mash in at 9am.

BOAB Last Stand ESB
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 5.743
Total Hops (g): 44.00
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.97 %
Colour (SRM): 15.6 (EBC): 30.7
Bitterness (IBU): 36.1 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75

Grain Bill
----------------
3.671 kg Simpsons Golden Promise (63.92%)
1.568 kg Simpsons Marris Otter (27.3%)
0.504 kg Simpsons Dark Crystal (8.78%)

Hop Bill
----------------
22.0 g Target Pellet (10.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
8.0 g Challenger Pellet (7.7% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
4.0 g East Kent Golding Pellet (5.4% Alpha) @ 15 Minutes (Boil) (0.2 g/L)
10.0 g East Kent Golding Pellet (5.4% Alpha) @ 7 Days (Dry Hop) (0.5 g/L)

Misc Bill
----------------
90.0 g Calcium Chloride @ 6 Minutes (Mash)
90.0 g Gypsum (Calcium Sulfate) @ 4 Minutes (Mash)
90.0 g Gypsum (Calcium Sulfate) @ 1.5 Minutes (Mash)
10.0 g Yeast Nutrient @ 5 Minutes (Boil)
10.0 g BrewBrite @ 4.5 Minutes (Boil)
90.0 g Calcium Chloride @ 1.5 Minutes (Boil)
90.0 g Lactic Acid @ 0.11 Minutes (Boil)

Single step Infusion at 64°C for 90 Minutes.
Fermented at 18°C with Wyeast 1968 - London ESB Ale

Notes
----------------
Water Profile - http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=CRWXMYD



Recipe Generated with BrewMate

 

[winkle]

AIPA is off for the moment , until somebody fixes the HX leak.
I'm looking at me here....

 

[angus_grant]

Just ramping up to 69 to mash in Lord Raja's Big Wien-er. Vienna lager. 2nd BIAB + no-chil.

I'll have to check with him to see if he cares if I publish the recipe. Grain smells nice.

 

[mje1980]

Brewing a brown malt mild tomorrow ( birthday brewing, of yeah! ), as im out of choc!

81.2% SImpsons MO
8.7% Simpsons MEd xtal
5.8% Brown malt
4.3% Biscuit malt

First gold 60 30 15

1098 British ale, or maybe Burton ale.

1.035
19 IBU

 

[manticle]

Misc Bill
----------------
90.0 g Calcium Chloride @ 6 Minutes (Mash)
90.0 g Gypsum (Calcium Sulfate) @ 4 Minutes (Mash)
90.0 g Gypsum (Calcium Sulfate) @ 1.5 Minutes (Mash)
10.0 g Yeast Nutrient @ 5 Minutes (Boil)
10.0 g BrewBrite @ 4.5 Minutes (Boil)
90.0 g Calcium Chloride @ 1.5 Minutes (Boil)
90.0 g Lactic Acid @ 0.11 Minutes (Boil)

Can you clarify this bit or are these amounts etc typos?

 

[bullsneck]

Can you clarify this bit or are these amounts etc typos?

The last brew on my trusty ex-school desk brew stand, hence the name. Will mash in at 9am.

BOAB Last Stand ESB
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 5.743
Total Hops (g): 44.00
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.97 %
Colour (SRM): 15.6 (EBC): 30.7
Bitterness (IBU): 36.1 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75

Grain Bill
----------------
3.671 kg Simpsons Golden Promise (63.92%)
1.568 kg Simpsons Marris Otter (27.3%)
0.504 kg Simpsons Dark Crystal (8.78%)

Hop Bill
----------------
22.0 g Target Pellet (10.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
8.0 g Challenger Pellet (7.7% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
4.0 g East Kent Golding Pellet (5.4% Alpha) @ 15 Minutes (Boil) (0.2 g/L)
10.0 g East Kent Golding Pellet (5.4% Alpha) @ 7 Days (Dry Hop) (0.5 g/L)

Misc Bill
----------------
90.0 g Calcium Chloride @ 6 Minutes (Mash)
90.0 g Gypsum (Calcium Sulfate) @ 4 Minutes (Mash)
90.0 g Gypsum (Calcium Sulfate) @ 1.5 Minutes (Mash)
10.0 g Yeast Nutrient @ 5 Minutes (Boil)
10.0 g BrewBrite @ 4.5 Minutes (Boil)
90.0 g Calcium Chloride @ 1.5 Minutes (Boil)
90.0 g Lactic Acid @ 0.11 Minutes (Boil)

Single step Infusion at 64°C for 90 Minutes.
Fermented at 18°C with Wyeast 1968 - London ESB Ale

Notes
----------------
Water Profile - http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=CRWXMYD



Recipe Generated with BrewMate

Whoops. Thanks for that.

it is meant to be like this...


6.0 g Calcium Chloride @ 90 Minutes (Mash)
4.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
1.5 g Calcium Chloride @ 90 Minutes (Sparge)
1.5 g Gypsum (Calcium Sulfate) @ 90 Minutes (Sparge)
0.11 g Lactic Acid @ 90 Minutes (Sparge)

5.0 g Yeast Nutrient @ 10 Minutes (Boil)
4.5 g BrewBrite @ 10 Minutes (Boil)


Confused the time and weight columns.

Thanks Mants!

edit - double quoted

 

[manticle]

Makes much more sense. Cheers

 

[lukiferj]

In the theme of trying to brew a few lighter/milder beers


Ultra Pale Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.939
Total Hops (g): 37.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 27.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 76
Boil Time (Minutes): 60

Grain Bill
----------------
3.880 kg Pilsner (98.5%)
0.059 kg Caramunich I (1.5%)

Hop Bill
----------------
15.0 g Amarillo Pellet (8.6% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
7.0 g Amarillo Pellet (8.6% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
15.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.7 g/L)

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

Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with Safale US-05

 

[stakka82]

^^^^ Bit of hot weather and a keg of that will get annihilated.

 

[The Village Idiot]

Mashing atm.......


Long Black
Sweet Stout
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.700
Total Hops (g): 59.00
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 55.8 (EBC): 109.9
Bitterness (IBU): 28.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 90
Grain Bill
----------------
2.000 kg Ale Malt (JWM Trad) (35.09%)
1.000 kg Munich I (17.54%)
0.500 kg Biscuit (8.77%)
0.500 kg Chocolate (Grants) (8.77%)
0.500 kg Flaked Barley (8.77%)
0.500 kg Heritage Crystal (Simpsons) (8.77%)
0.500 kg Roasted Barley (Simpsons) (8.77%)
0.200 kg Flaked Oats (3.51%)
Hop Bill
----------------
37.0 g East Kent Golding Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.6 g/L)
22.0 g East Kent Golding Pellet (4.8% Alpha) @ 10 Minutes (Boil) (1 g/L)
Misc Bill
----------------
700.0 g Lactose @ 10 Minutes (Boil)
Single step Infusion at 68°C for 60 Minutes.
Fermented at 18°C with Safale S-04


Hope it works

 

[paulmclaren11]

Brewed this on Friday hopefully a nice quaffing Pale that is good to the brain cells:

Mid APA (American Pale Ale)
Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.24 %
Colour (SRM): 8.1 (EBC): 15.9
Bitterness (IBU): 30.5 (Average)

79.9% JW Pilsner
15.15% Vienna
4.96% Crystal 120

0.5 g/L Magnum (13% Alpha) @ 60 Minutes (Boil)
0.8 g/L Centennial (9.6% Alpha) @ 15 Minutes (Boil)
0.8 g/L Centennial (9.6% Alpha) @ 5 Minutes (Boil)
1 g/L Centennial (9.6% Alpha) @ 0 Days (Dry Hop)
0.0 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 68.5°C for 60 Minutes. Boil for 90 Minutes
Fermented at 20c with Safale US-05

Recipe Generated with BrewMate

 

[thylacine]

"What am I brewing?" Still continuing to use my own taste buds preferences for specific styles. ie. not some generic computer programme for every brew (concession: maybe the first...)

eg. I enjoy dark beers. So I consult my brew log re how I an improve upon my previous bock, schwartzbier, porter, stout, etc. eg. More munich, less crystal, 10C not 12C, NB versus Nugget, O/N mash v 90 min, etc.

Or: Maintain a brew log? Why not build from it?

XTHY

 

[lukiferj]

^^^^ Bit of hot weather and a keg of that will get annihilated.

That's the plan!

 

[seamad]

Double brew day today, first nearing end of boil.

Orvalian Utopia
Pils-dinge 62%
Abbey malt 10%
Carabelge 10%
Heritage Xtal 5%
Sugar 13%

55/10, 63/30, 72/20, 77/10
Magnum @60 @26.4 IBU
Styrians @10 @5.6 IBU [1.5g/l}

OG 1060

Primary WLP 510 Bastogne Ale
Secondary Orval dregs until tasty.

#2 a sort of IIRA

Seamus' Red

Munich 2 39%
Maris Otter 25%
Mild malt 25%
Heritage Xtal 6%
Caraaroma 4%
Black malt 1%

55/10, 67/45, 72/15, 77/10

Cascade 1g/l @ 45, 20 10 and hop rocket
Centennial 1g/l @20, 10
Galaxy 1g/l @ 10 and 2g/l hop rocket all flowers in the rocket

OG 1065
IBU 68

Wyeast 1469

 

[waggastew]

Post Work Brewing Session



RSB-2
Belgian Dubbel

Recipe Specs
----------------
Batch Size (L): 14.0
Total Grain (kg): 2.875
Total Hops (g): 18.67
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 6.56 %
Colour (SRM): 19.0 (EBC): 37.4
Bitterness (IBU): 21.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
1.200 kg Dry Malt Extract - Light (41.74%)
0.500 kg Munich I (17.39%)
0.500 kg Pilsner (17.39%)
0.300 kg Cane Sugar (10.43%)
0.150 kg Candi Sugar, Dark (5.22%)
0.100 kg Caramunich II (3.48%)
0.100 kg Melanoidin (3.48%)
0.025 kg Special-B (0.87%)

Hop Bill
----------------
18.7 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 60 Minutes (Boil) (1.3 g/L)

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

Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with yeast from 4L starter of Wyeast 3787 - Trappist High Gravity
Cane sugar added to primary on Day 4

 

[jyo]

Aiming for this one tomorrow night if I get sorted in time after work.

ANZAC Ale March 2013
Australian Pale Ale

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 8.850
Total Hops (g): 75.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 4.96 %
Colour (SRM): 7.8 (EBC): 15.3
Bitterness (IBU): 30.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
6.000 kg Galaxy Malt (67.8%)
1.000 kg Flaked Oats (11.3%)
1.000 kg Munich II (11.3%)
0.850 kg Golden Syrup (9.6%)

Hop Bill
----------------
50.0 g Pride of Ringwood Pellet (8.9% Alpha) @ 60 Minutes (Boil) (1 g/L)
25.0 g East Kent Golding Pellet (4.7% Alpha) @ 1 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with recultured Coopers bottle yeast.

Notes
----------------
Oats toasted in oven until golden.

Recipe Generated with BrewMate

 

[Online Brewing Supplies]

Aiming for this one tomorrow night if I get sorted in time after work.

ANZAC Ale March 2013
Australian Pale Ale

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 8.850
Total Hops (g): 75.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 4.96 %
Colour (SRM): 7.8 (EBC): 15.3
Bitterness (IBU): 30.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
6.000 kg Galaxy Malt (67.8%)
1.000 kg Flaked Oats (11.3%)
1.000 kg Munich II (11.3%)
0.850 kg Golden Syrup (9.6%)

Hop Bill
----------------
50.0 g Pride of Ringwood Pellet (8.9% Alpha) @ 60 Minutes (Boil) (1 g/L)
25.0 g East Kent Golding Pellet (4.7% Alpha) @ 1 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with recultured Coopers bottle yeast.

Notes
----------------
Oats toasted in oven until golden.

Recipe Generated with BrewMate

I assume this will be a hazy type Aussie ??
Nev

 

[jyo]

6.000 kg Galaxy Malt (66.23%)
1.000 kg Flaked Oats (11.04%)
1.000 kg Munich II (11.04%)
0.850 kg Golden Syrup (9.38%)
0.210 kg Acidulated Malt (2.32%)

Ahhhhhh, that's better! I forgetted.

 

[Online Brewing Supplies]

6.000 kg Galaxy Malt (66.23%)
1.000 kg Flaked Oats (11.04%)
1.000 kg Munich II (11.04%)
0.850 kg Golden Syrup (9.38%)
0.210 kg Acidulated Malt (2.32%)

Ahhhhhh, that's better! I forgetted.

Sounds terrific Hom, why the GS, is it something that you have read ?
Or is it the ANZAC cookie side, really am very interested on the thoughts on this one.
Nev