What Are You Brewing III

[brettprevans]

double of this tomorrow and a gyle of the same batch

no fkn black patent left so its a combo of roast and some leeftover carafa3


Radical Brewing Wheat Poter

Recipe Specifics
Batch Size (L): 19.00 Wort Size (L): 19.00
Total Grain (kg): 7.05
Anticipated OG: 1.074 Plato: 17.90
Anticipated SRM: 26.3
Anticipated IBU: 24.9
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
6.4 0.45 kg. Brewer's Cut Natural Filter M America 1.000 0
32.6 2.30 kg. Wheat Malt Germany 1.039 2
25.5 1.80 kg. Munich Malt Australia 1.038 6
19.9 1.40 kg. Pale Malt(6-row) America 1.035 2
9.9 0.70 kg. Crystal 60L America 1.034 60
2.4 0.17 kg. Black Patent Malt America 1.028 525
3.2 0.23 kg. Flaked Oats America 1.033 2

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
14.00 g. Northern Brewer Pellet 9.00 19.5 60 min.
14.00 g. Northern Brewer Pellet 9.00 3.9 10 min.
10.00 g. Spalter Spalt Pellet 4.75 1.5 10 min.


Mash Schedule
Protein Rest Temp : 50 Time: 10
Saccharification Rest Temp : 66 Time: 40
Mash-out Rest Temp : 80 Time: 10

Notes
-----
toast oats at 150C until light golden brown.
substituted 6row for ale malt
W1044 Irish

GYLE
will then run a gyle off this and hop it with EKG and Sonnet @ 60, 30, 10.

 

[Judanero]

Sandman Porter

1/2/13 Soaked 50g French Oak chips (medium roast) in some Hennessey VSOP Cognac
3/2/13 Soaked 50g French Oak chips (medium roast) in some Jim Beam
9/2/13 Steep overnight-50g Chocolate malt, 50g Chocolate wheat, 90g Victory in ~6L cold water

10/2/13 Brewed this:

6.0kg Maris Otter Floor malted (Thomas Fawcett)
1.2kg Rye Malt (Germany)
0.6kg Dark Crystal malt (Thomas Fawcett)
0.5kg Brown malt (Thomas Fawcett)
0.5kg Pale Wheat malt (Germany)
0.3kg Carahell (Germany)
0.25kg Special Roast

60g Styrian Goldings (3.4% AA) @ 90 mins
35g Magnum (13% AA) @ 90 mins
80g Mugwort @ 60 mins
10g Juniper berries (crushed) @ 15 mins
30g Styrian Goldings (3.4% AA) @ 10 mins
2x Whirfloc tablets @ 10 mins
50 ml Hazelnut Essence @ Flameout

Mash in-54 for 10 mins, 70 for 80 mins (unintended extended mash due to emergency work call out) 72 for 15 mins, 77 for 10 mins

120 mins boil total

Added the runoff from the steeped grains with 15 mins left in the boil

No chilled, into two ~20L Jerry cans, one with the Hennessey soaked chips, one with the Jim Beam chips


20/3/13- Poured the wort that was sitting on the Hennessey soaked oak chips into a fermenter and pitched my 2L starter of Wyeast 1084 Irish Ale yeast.


Original Gravity= 1.064

Notes: Less than 24 hours later and it's fermenting like crazy!! massive krausen and the glad wrap looks like it's ready to pop!

( Wonder if it has anything to do with the 1/8 tsp Wyeast nutrient I added to the starter? Will be trying that again with the wyeast 3787 I've got planned to use in the next Dubbel. )

Interested to see what flavours come out after this beer's been bottle conditioned for 6 months... realise there's probably too many attempted different flavours in it, got carried away a bit. h34r:

Cheers

 

[Helles]

Put this one down on Saturday
Will be dry hopping with Meridian
And also Galaxy or something in seperate fermenters


Type: All Grain
Date: 23/03/2013
Batch Size: 115.00 L
Brewer: mark
Boil Size: 105.00 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 47.50 %
9.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 47.50 %
1.00 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.00 %
60.00 gm Warrior [16.00 %] (90 min) (First Wort Hop) Hops 27.5 IBU
30.00 gm Citra [13.50 %] (30 min) Hops 5.4 IBU
30.00 gm Simcoe [12.00 %] (30 min) Hops 4.8 IBU
30.00 gm Simcoe [12.00 %] (10 min) Hops 1.9 IBU
30.00 gm Citra [13.50 %] (10 min) Hops 2.1 IBU
30.00 gm Citra [13.50 %] (5 min) Hops 1.8 IBU
30.00 gm Simcoe [12.00 %] (5 min) Hops 1.6 IBU
30.00 gm Simcoe [12.00 %] (0 min) (Aroma Hop-Steep) Hops -
30.00 gm Citra [13.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Irish Moss (Boil 10.0 min) Misc
1.50 tsp Calcium Chloride (Mash 120.0 min) Misc
1.50 tsp Gypsum (Calcium Sulfate) (Mash 120.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 3000 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.27 % Actual Alcohol by Vol: 0.65 %
Bitterness: 44.9 IBU Calories: 90 cal/l
Est Color: 12.1 EBC Color:

 

[brettprevans]

Sandman Porter

1/2/13 Soaked 50g French Oak chips (medium roast) in some Hennessey VSOP Cognac
3/2/13 Soaked 50g French Oak chips (medium roast) in some Jim Beam
9/2/13 Steep overnight-50g Chocolate malt, 50g Chocolate wheat, 90g Victory in ~6L cold water

10/2/13 Brewed this:

6.0kg Maris Otter Floor malted (Thomas Fawcett)
1.2kg Rye Malt (Germany)
0.6kg Dark Crystal malt (Thomas Fawcett)
0.5kg Brown malt (Thomas Fawcett)
0.5kg Pale Wheat malt (Germany)
0.3kg Carahell (Germany)
0.25kg Special Roast

60g Styrian Goldings (3.4% AA) @ 90 mins
35g Magnum (13% AA) @ 90 mins
80g Mugwort @ 60 mins
10g Juniper berries (crushed) @ 15 mins
30g Styrian Goldings (3.4% AA) @ 10 mins
2x Whirfloc tablets @ 10 mins
50 ml Hazelnut Essence @ Flameout

Mash in-54 for 10 mins, 70 for 80 mins (unintended extended mash due to emergency work call out) 72 for 15 mins, 77 for 10 mins

120 mins boil total

Added the runoff from the steeped grains with 15 mins left in the boil

No chilled, into two ~20L Jerry cans, one with the Hennessey soaked chips, one with the Jim Beam chips


20/3/13- Poured the wort that was sitting on the Hennessey soaked oak chips into a fermenter and pitched my 2L starter of Wyeast 1084 Irish Ale yeast.


Original Gravity= 1.064

Notes: Less than 24 hours later and it's fermenting like crazy!! massive krausen and the glad wrap looks like it's ready to pop!

( Wonder if it has anything to do with the 1/8 tsp Wyeast nutrient I added to the starter? Will be trying that again with the wyeast 3787 I've got planned to use in the next Dubbel. )

Interested to see what flavours come out after this beer's been bottle conditioned for 6 months... realise there's probably too many attempted different flavours in it, got carried away a bit. h34r:

Cheers

yeah simplify it and youd be onto a cracker

 

[sponge]

Hoping to get myself an american brown down over the weekend. Deciding to go with a little more complex grain bill to my normal brews

40% munich or vienna (havent decided)
35% ale
10% wheat
5% dark xtal
4% light xtal
3% aromatic
2% amber
1% choc

1272

1.050
CTZ @ Cube and dry hop to 30-35IBU's

Haven't done an all CTZ brew before so thought I might as well give it a crack.

I'll be brewing this this evening instead. Last weekend ended up being a whole lot busier than expected. I think I'll end up going all centennial instead of CTZ though and maybe throw in some brown malt, but I'll play it by ear tonight and see what happens.

Should even be able to squeeze in a dunkelweizen tomorrow if all goes to plan..

 

[manticle]

Planning for the weekend - some kind of hybrid UK ESB/IPA

ESB -
Type: All grain
Size: 22 liters
Color: 16 HCU (~10 SRM)
Bitterness: 44 IBU
OG: 1.061
FG: 1.012
Alcohol: 6.3% v/v (5.0% w/w)
Grain: 5.5kg Simpsons Maris
100g Dingeman’s aromatic
250g Dingeman’s biscuit
250g simpsons heritage crystal
Mash: 70% efficiency
TEMP: 55/62/69/72/78
TIME: 5/10/45/10/10
Boil: 90 minutes
SG 1.042 32 liters
Hops: 25g Challenger (6.5% AA, 60 min.)
25g Styrian goldings (2.5% AA, 60 min.)
10g Challenger (6.5% AA, 20 min.)
10g Styrian goldings (2.5% AA, 20 min.)
10g Challenger (6.5% AA, 15 min.)
10g Styrian goldings (2.5% AA, 15 min.)
10g Challenger (6.5% AA, 10 min.)
10g Styrian goldings (2.5% AA, 10 min.)
10g Challenger (aroma)
10g Styrian goldings (aroma)

Wy 1469
(slurry from mild)

2g each CaSO4 and CaCl2 to mash and boil.

NC as is.

 

[sponge]

Looks real nice manticle.

I've got some styrians and EKG in the freezer that I plan on throwing at a similar type of brew after fermenting a mild with 1469.

Have you brewed that before?

 

[manticle]

It's a variation on beer I've brewed before with a few tweaks.

Normally my ESBs would have the same grist minus the aromatic but I've been enjoying aromatic in my milds recently. Also I'd usually drop the base down to about 5 kg for slightly less abv and just do 3 additions. IPAs I tend to add smaller, more frequent hop additions so this time I thought I'd try it out here for a stronger, hoppier version of my ESB

 

[Nick JD]

Chinook and Cascade AAA (American Amber Ale)

Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 5.20 %
Colour (SRM): 11.5 (EBC): 22.6
Bitterness (IBU): 34.1 (Average)

85.33% Pale Ale Malt
6.67% Dextrose
4% Caraaroma
4% Caramunich III

1.8 g/L Cascade (6.2% Alpha) @ 15 Minutes (Boil)
1.8 g/L Chinook (12.5% Alpha) @ 15 Minutes (Boil)


55C:10, 62C:15, 67C:45. Boil for 60 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[Phoney]

Recipe: Brushfire Brown
Style: American Brown Ale


Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l   
Estimated OG: 1.056 SG
Estimated FG: 1.012 FG
Estimated ABV: 5.6%
Estimated Color: 23.0 SRM
Estimated IBU: 36.0 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.90 kg               Pale Malt (2 Row) US (2.0 SRM)           Grain         1        86.6 %        
0.25 kg               Chocolate Malt (Thomas Fawcett) (508.0 S Grain         2        4.5 %         
0.25 kg               Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         3        4.4 %         
0.25 kg               Victory Malt (25.0 SRM)                  Grain         4        4.4 %         
18.00 g               Magnum [12.00 %] - Boil 60.0 min         Hop           5        23.2 IBUs     
14.00 g               Cascade [5.50 %] - Boil 30.0 min         Hop           6        6.4 IBUs      
14.00 g               Cascade [5.50 %] - Boil 15.0 min         Hop           7        4.1 IBUs      
7.00 g                Willamette [5.50 %] - Boil 10.0 min      Hop           8        1.5 IBUs      
7.00 g                Cascade [5.50 %] - Boil 5.0 min          Hop           9        0.8 IBUs      
1 pkg                 American Ale II (Wyeast Labs #1272) [124 Yeast         10       -             
42.00 g               Cascade [5.50 %] - Dry Hop 6.0 Days      Hop           11       0.0 IBUs      
14.00 g               Willamette [5.50 %] - Dry Hop 6.0 Days   Hop           12       0.0 IBUs

 

[sp0rk]

Finally making fletcher's Kosciuszko Pale Ale clone tomorrow
a tiny bit lower gravity and i'm using BRY-97 instead of us05/Wyeast 1272 - American Ale II





Kosciuzko Trail Ale

Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.35 %
Colour (SRM): 4.3 (EBC): 8.4
Bitterness (IBU): 35.1 (Average)

74.64% Pale Ale Malt
9.96% Munich I
9.96% Torrified Wheat
5.44% Dextrose

0.6 g/L Pride of Ringwood (10% Alpha) @ 60 Minutes (Boil)
0.4 g/L Galaxy (14% Alpha) @ 10 Minutes (Boil)
0.4 g/L Galaxy (14% Alpha) @ 5 Minutes (Boil)


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

Fermented at 20°C with


Recipe Generated with BrewMate



OOPS
forgot to adjust the IBU for no chill
so the IBU is on target now (a little over even)

 

[KingKong]

First thing tomorrow putting this down. Looking forward to it.


Fat Yak - DSGA

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.200
Total Hops (g): 85.50
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 7.3 (EBC): 14.3
Bitterness (IBU): 50.00 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Pilsner (57.69%)
1.000 kg Munich I (19.23%)
1.000 kg Wheat Malt (19.23%)
0.200 kg Crystal 80 (3.85%)

Hop Bill
----------------
25.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (1 g/L)
16.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
17.5 g Nelson Sauvin Pellet (11.5% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
12.0 g Nelson Sauvin Pellet (11.5% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
7.5 g Cascade Pellet (7.8% Alpha) @ 7th day dry hop
7.5 g Nelson Sauvin Pellet (11.5% Alpha) @ 7th day dry hop

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 2 Minutes (Boil)


US05 @ 18 degrees C for 7 days.
D rest at day 7 to 21 degrees C.

 

[Yob]

Doing a variation on a lighter APA I made for the good SWMBO, subbing Centennial for Cascade in her version, upped mine to an AIPA, will possibly add a small blend of each hop as a first wort addition.. see how I go

Mothers Milk II (American IPA)

Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.70 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 54.6 (Average - No Chill Adjusted)


62.5% Pale Ale Malt
15.62% Munich I
15.62% Wheat Malt
3.91% Caramalt
2.34% Acidulated Malt

0.4 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.8 g/L Centennial (10.2% Alpha) @ 10 Minutes (Boil)
0.8 g/L Citra (11.1% Alpha) @ 10 Minutes (Boil)
0.8 g/L Mosaic (11% Alpha) @ 10 Minutes (Boil)
1 g/L Centennial (10.2% Alpha) @ 5 Days (Dry Hop)
1 g/L Citra (11.1% Alpha) @ 5 Days (Dry Hop)
1 g/L Mosaic (11% Alpha) @ 5 Days (Dry Hop)

600ml Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
4g Brewbrite @ 10 Minutes (Boil)
4g Yeast Nutrient @ 10 Minutes (Boil)

Fermented at 18°C with 1056

Step Mashed.

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

ed: Added Acidulated malt
And as an FYI CB centennial..

 

[winkle]

AIPA (at last!) now I've eventually fixed the HX leak.
Shootin' Saison tomorrow.

 

[sponge]

I'll be brewing this this evening instead. Last weekend ended up being a whole lot busier than expected. I think I'll end up going all centennial instead of CTZ though and maybe throw in some brown malt, but I'll play it by ear tonight and see what happens.

Should even be able to squeeze in a dunkelweizen tomorrow if all goes to plan..

Cubed the american brown from last night (ended up using the CTZ) and found a slight leak from the lid of the cube which had a very small puddle of wort sitting under it. I tightened it up this morning and sprayed the cube and outside of the lid with starsan so hoping it won't end up getting infected or anything.. Probably should make sure I properly tighten the lid before packing up next time.

Also just finishing the boil of a roggen-dunkel.

Went to make a roggenbier with 50/46/2/2 rye/munich/melanoiden/midnight wheat, but found not enough rye for the brew, so split the 50% of rye into 75/25 wheat/rye.

Should hopefully make for something tasty none the less.

1.051, 18IBUs with hallertau, 3068 @ 17'C

 

[seamad]

My 6 year old had his first game of rugby union today,hilarious. Got back and decided to put a brew on.

I Killed Gerry. ( a mate of mine about my dad's age, last bottle of stout i gave him he ended up with severe gout and 3 days in hospital, he'll like this one !)

Oatmeal Stout
OG 1055
MO and Mild malt 74%
Oats 10% ( toasted in oven)
Black Malt 8 % (soaked in cold water 48 hrs room temp, added boil@ 10 )
Cararoma 5%
Heritage 3%

55/10, 65/45, 72/15, 77/10

Calcium chloride and gypsum in mash and boil

Pacific gem flowers, 21 ibu @ 60 and 1g/l in cube.

Probably1469

 

[Phoney]

Thinking about putting something like this down tonight (dont have beersmith in front of me to calculate numbers so just a rough guesstimate)

Apollocoe IPA

70% Pale Malt
15% Rye
10% Munich
5% sucrose

OG 1.065

Apollo 17% @ FWH to 65 IBU
.5g/L Apollo 17% @ 30
.5g/L Simcoe 12% @ 30
.5g/L Apollo 17% @ 15
.5g/L Simcoe 12% @ 15
.5g/L Apollo 17% @ 5
.5g/L Simcoe 12% @ 5
1g/L Apollo 17% @ 0 whirlpool
1g/L Simcoe 12% @ 0 whirlpool
2g/L Apollo 17% @ dry hop 3 days
2g/L Simcoe 12% @ dry hop 3 days

WY American Ale 1272

Any thoughts? I want to use Apollo but I'm open to pairing it with something else.... Chinook? Centennial? Citra?

 

[Nick JD]

May Bock (Maibock/Helles Bock)

Original Gravity (OG): 1.067 (°P): 16.4
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 6.58 %
Colour (SRM): 9.1 (EBC): 18.0
Bitterness (IBU): 27.4 (Average)

94.59% Weyermann Pilsner
5.41% Caramunich III

1.4 g/L Hallertau Aroma (7.6% Alpha) @ 60 Minutes (Boil)


55C:10, 62C:15, 67C:45. Boil for 60 Minutes

Fermented at 12°C with Wyeast 2000 - Budvar Lager


Recipe Generated with BrewMate

 

[Lord Raja Goomba I]

Thinking about putting something like this down tonight (dont have beersmith in front of me to calculate numbers so just a rough guesstimate)

Apollocoe IPA

70% Pale Malt
15% Rye
10% Munich
5% sucrose

OG 1.065

Apollo 17% @ FWH to 65 IBU
.5g/L Apollo 17% @ 30
.5g/L Simcoe 12% @ 30
.5g/L Apollo 17% @ 15
.5g/L Simcoe 12% @ 15
.5g/L Apollo 17% @ 5
.5g/L Simcoe 12% @ 5
1g/L Apollo 17% @ 0 whirlpool
1g/L Simcoe 12% @ 0 whirlpool
2g/L Apollo 17% @ dry hop 3 days
2g/L Simcoe 12% @ dry hop 3 days

WY American Ale 1272

Any thoughts? I want to use Apollo but I'm open to pairing it with something else.... Chinook? Centennial? Citra?

Citra and Chinook. Centennial is just more citrus - but I really love Citra, and I'm of the opinion that in APA/AIPA, that Chinook adds a great pine contrast to fruit, and stops it getting too fruit salad.

 

[Lord Raja Goomba I]

I'll probably get to brew this on the weekend (my comeback/first Tassie Beer). Hop AA% are off memory and into beer calculus, but I'll adjust them and the slight variation on IBU will be irrelevant to me.


Admiral is Dead Mosaic Citra Cascading out of this Galaxy Pale Ale


Malt & Fermentables
% KG EBC Yield
91% 5 Mash 73 % Simpsons Maris Otter (UK)

9% 0.500 Mash 71 % Weyermann CaraRed (couldn't get hold of Caramunich I, and was told that Munich I was virtually the same thing, it's just a different grain, so I ignored the proprietor and got something else).



Mash Efficiency 75 %
Hops
Use Time Grams Hop Variety AA » IBU
boil 30 min 10.0 Chinook ~ pellet 13 » 10.8
boil 10 min 15.0 Mosaic ~ pellet 12.2 » 7.2
boil 10 min 15.0 Cascade ~ pellet 5.5 » 3.2
boil 10 min 15.0 Citra ~ pellet 11.9 » 7
boil 10 min 15.0 Galaxy ~ pellet 13.4 » 7.9
dry hop 7 day 20.0 Cascade ~ pellet 5.5 » 0
dry hop 7 day 20.0 Citra ~ pellet 11.9 » 0
Bitterness 36.2 IBU
BU:GU
0.78
Yeast
Fermentis US-05 Alcohol
4.9% ABV
4% ABW