What Are You Brewing III

[brettprevans]

Want to get rid of some grain...

Waiting Game II (American IPA)

Original Gravity (OG): 1.110 (°P): 25.9
Final Gravity (FG): 1.026 (°P): 6.6 (Will get it lower than this)
Alcohol (ABV): 11.07 %
Colour (SRM): 11.3 (EBC): 22.2
Bitterness (IBU): 107.8 (Average - No Chill Adjusted)

45.87% Pale Ale Malt
18.35% Munich I
18.35% Marris Otter
9.17% Wheat Malt
4.59% Dextrose
2.29% Crystal 80
1.38% Acidulated Malt

1 g/L Simcoe (12.2% Alpha) @ 60 Minutes (Boil)
1.2 g/L Amarillo (9.2% Alpha) @ 5 Minutes (Boil)
1.2 g/L Centennial (10.2% Alpha) @ 5 Minutes (Boil)
1.2 g/L Citra (11.1% Alpha) @ 5 Minutes (Boil)
2.5 g/L Amarillo (9.2% Alpha) @ 0 Minutes (Boil)
2.5 g/L Centennial (10.2% Alpha) @ 0 Minutes (Boil)
2.5 g/L Citra (11.1% Alpha) @ 0 Minutes (Boil)

600ml Cal Sulphate
60ml Cal Chloride
4g Yeast Nutrient @ 10
4g Brewbrite @ 10


Stepped, 63/60 66/10 72/15 78/15

ed: hmmm.. something smells burnie out there.. is it time the HLT element blew up?? :unsure:

thats the baby getting ready to pop now that youve mashed in.

 

[Yob]

If it does should still leave me time... " hang ON honey.. Mashing out "

 

[Nick JD]

Amarillo IPA (American IPA)

Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 6.56 %
Colour (SRM): 7.8 (EBC): 15.4
Bitterness (IBU): 53.4 (Average)

89.47% Pale Ale Malt
7.89% Dextrose
1.97% Caramunich III
0.66% Caraaroma

1.4 g/L Amarillo (8.2% Alpha) @ 60 Minutes (Boil)
1.1 g/L Amarillo (8.2% Alpha) @ 30 Minutes (Boil)
1.1 g/L Amarillo (8.2% Alpha) @ 15 Minutes (Boil)
1.1 g/L Amarillo (8.2% Alpha) @ 2 Days (Dry Hop)


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

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


Recipe Generated with BrewMate

 

[keifer33]

Yob you could also have called it "Weighting Grain".

 

[Dan Pratt]

Amarillo IPA (American IPA)Original Gravity (OG): 1.064 (°P): 15.7Final Gravity (FG): 1.014 (°P): 3.6Alcohol (ABV): 6.56 %Colour (SRM): 7.8 (EBC): 15.4Bitterness (IBU): 53.4 (Average)89.47% Pale Ale Malt7.89% Dextrose1.97% Caramunich III0.66% Caraaroma1.4 g/L Amarillo (8.2% Alpha) @ 60 Minutes (Boil)1.1 g/L Amarillo (8.2% Alpha) @ 30 Minutes (Boil)1.1 g/L Amarillo (8.2% Alpha) @ 15 Minutes (Boil)1.1 g/L Amarillo (8.2% Alpha) @ 2 Days (Dry Hop)55C:10, 62C:15, 67C:45. Boil for 60 MinutesFermented at 18°C with Wyeast 1272 - American Ale IIRecipe Generated with BrewMate

JD,

i notice you always add dextrose to you recipes, what is the result of this from your experience?

Dan

 

[PeteQ]

Aroma hops are cubed. Enough IBUs?

Motueka Pils (German Pilsner (Pils))

Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 5.0 (EBC): 9.8
Bitterness (IBU): 33.1 (Average - No Chill Adjusted)

90% Pale Malt
5% Melanoidin
5% Wheat Malt

0.6 g/L B Saaz (8.2% Alpha) @ 40 Minutes (Boil)
0.9 g/L B Saaz (8.2% Alpha) @ 10 Minutes (Boil)
1.2 g/L B Saaz (8.2% Alpha) @ 0 Minutes (Aroma)

0.1 g/L Brewbrite @ 10 Minutes (Boil)
0.1 g/L Yeast Nutrient @ 10 Minutes (Boil)

Stepped mash 52/20 63/45 72/30 78/5. Boil for 60 Minutes

Fermented at 12°C with Saflager S-189


Recipe Generated with BrewMate

 

[Nick JD]

JD,

i notice you always add dextrose to you recipes, what is the result of this from your experience?

Dan

It dries the beer out a bit.

That recipe, without the dextrose, is 1.055. With the dextrose it's 1.064. So the resulting beer has the body of a 5.5% beer, and the alcohol of a 6.5% beer.

I find many IPAs (and some strong APAs) to be too "chewy" (a personal preference thing, not a rule). Dextrose is essentially a way of adding pure alcohol and nothing else. It also means I can be heavier on the spec malts and higher in the mash temp and still get good attenuation.

In my Belgians I sugaz the living hell out of them. Same theory with IPAs works for me - which is use simple sugars to take a beer's gravity past 1.060 or they'll be cloying.

 

[sponge]

About to mash out...

Blueberry Weizen

60/40 wheat/pils
1.040
16IBU Hallertau @ FWH
Wy3068
100g/L frozen blueberries @ secondary

 

[Yob]

Excuse me nick, I think you will find that z is copyrighted..

 

[brettprevans]

Excuse me nick, I think you will find that z is copyrighted..

tell that to dragonball z and then u can shout uz allz hopz for a lifetimez

 

[krausenhaus]

I'm going to give dextrose a crack in an IPA too. Have found that the last few have just been a little too heavy in body and I'd like to get through a pint without feeling like I'm eating a meal.

American IPA

Original Gravity (OG): 1.066 (°P): 16.1
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 6.72 %
Colour (SRM): 10.9 (EBC): 21.5
Bitterness (IBU): 59.3 (Average)

78.19% Maris Otter Malt
12.35% Munich I
6.58% Dextrose
2.88% Caraaroma

2.3 g/L Centennial (9.9% Alpha) @ 10 Minutes (Boil)
2.3 g/L Citra (13.5% Alpha) @ 10 Minutes (Boil)
2.3 g/L Galaxy (12.3% Alpha) @ 10 Minutes (Boil)
1.2 g/L Centennial (9.9% Alpha) @ 0 Days (Dry Hop)
1.2 g/L Citra (13.5% Alpha) @ 0 Days (Dry Hop)
1.2 g/L Galaxy (12.3% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 64°C for 80 Minutes. Boil for 60 Minutes

Fermented at 18°C with


Recipe Generated with BrewMate

 

[brettprevans]

Dex cuts the crystal back a little. And given a lot of yanky ipas hit crystal hard it works well. Even if its low on crystal it helps.. and lets be honest if we think microbreweries dont use sugarz and dry malt etc in their high grav beers your kidding yourself. We even have proof of it in victoria with a bock. Not saying its bad just reality of commercial brewing and pleasing palates

 

[Nick JD]

Excuse me nick, I think you will find that z is copyrighted..

Zed's dead, baby. Zed's dead.

 

[Fish13]

Doing this tomorrow.

Any helpful hints or tips would be great.

Sort of based on the stones gingerbeer. The magnum is such a clean bittering hop which imparts very little flavor to the brew. The chilli should add a little heat and the ginger could be a tad excessive. The lemon peel is to add some freshness to the brew. I find the lemon cordial is best for drinking on a hot day as it seems to be quite refreshing..

Daves ginger beer

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 5.2 (EBC): 10.3
Bitterness (IBU): 14.9 (Average)

100% Pale Ale Malt

0.4 g/L Magnum (13% Alpha) @ 60 Minutes (Boil)

25.0 g/L Ginger Root @ 15 Minutes (Boil)
0.4 g/L Chili Pepper @ 5 Minutes (Boil)
2.5 g/L Lemon Peel @ 5 Minutes (Boil)

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

Fermented at 68°F with Safale US-05


Recipe Generated with BrewMate

 

[sponge]

Zed's dead, baby. Zed's dead.

It's a chopper, Nick.

 

[Yob]

several lessons.. from THIS brew.. (ed: ended up on 60% eff or there abouts <_< )

masses more trub for a batch like that so a modified or other pickup is required to minimise trub to cube collection. shut it off well before the cube was full

boil length was huge at about 2.5 hours to get down to volume.. as a result I boiled for a bit too long (perfect if my trub losses were not so big) and collected about 20l of 1090 wort.

Convections went on much longer than anticipated so in future will hold off on WP additions until such time as the convections have stopped completely.

Overall pretty happy with it.. it's my biggest beer to date so am keen to see what it turns into. going to pitch 135ml of rinsed BRY-97 today and get it going.. :beerbang:

Gotta be happy with a brewday that teaches you a few things

 

[chunckious]

Just pitched in the yeast.

Gold Standard
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 5.583
Total Hops (g): 213.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.39 %
Colour (SRM): 8.5 (EBC): 16.7
Bitterness (IBU): 58.8 (Average)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 90

Grain Bill
----------------
4.562 kg American 2-Row (81.71%)
0.439 kg Munich I (7.86%)
0.194 kg Carapils (Dextrine) (3.47%)
0.194 kg Crystal 60 (3.47%)
0.194 kg Melanoidin (3.47%)

Hop Bill
----------------
20.0 g Chinook Pellet (10% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
47.0 g Cascade Pellet (5.5% Alpha) @ 15 Minutes (Boil) (2.5 g/L)
17.0 g Amarillo Pellet (9.2% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
17.0 g Cascade Pellet (5.5% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
17.0 g Amarillo Pellet (9.2% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
17.0 g Cascade Pellet (5.5% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
17.0 g Amarillo Pellet (9.2% Alpha) @ 1 Minutes (Boil) (0.9 g/L)
17.0 g Cascade Pellet (5.5% Alpha) @ 1 Minutes (Boil) (0.9 g/L)
22.0 g Amarillo Pellet (9.2% Alpha) @ 0 Days (Dry Hop) (1.2 g/L)
22.0 g Cascade Pellet (5.5% Alpha) @ 0 Days (Dry Hop) (1.2 g/L)

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

Single step Infusion at 68°C for 60 Minutes.
Fermented at 20°C with Wyeast 1968 - London ESB Ale


Recipe Generated with BrewMate

 

[tiprya]

Recipe Overview
Wort Volume Before Boil:
26.00 l
Wort Volume After Boil:
22.00 l
Volume Transferred:
18.00 l

Expected Pre-Boil Gravity:
1.052 SG
Expected OG:
1.061 SG
Expected FG:
1.014 SG
Apparent Attenuation:
76.5 %
Expected ABV:
6.3 %

Expected IBU: (using Tinseth):
37.5 IBU
Expected Color: (using Morey):
5.7 SRM

Mash Efficiency:
86.0 %


Boil Duration:
90.0 mins


Fermentation Temperature:
18 ˚C


Fermentables
Ingredient
Amount
%
MCU
When
Australian Export Pilsner Malt
4.000 kg
76.9 %
3.0
In Mash/Steeped
Belgian Munich Malt
500 g
9.6 %
1.0
In Mash/Steeped
Australian Wheat Malt
500 g
9.6 %
0.4
In Mash/Steeped
German CaraMunich I
200 g
3.8 %
2.7
In Mash/Steeped


Hops
Variety
Alpha
Amount
IBU
Form
When
German Northern Brewer
8.0 %
16 g
13.2
Loose Pellet Hops
60 Min From End
US Warrior
12.0 %
15 g
18.6
Loose Pellet Hops
60 Min From End
Slovenian Styrian Goldings
3.2 %
35 g
5.7
Loose Pellet Hops
15 Min From End
Slovenian Styrian Goldings
3.2 %
30 g
0.0
Loose Pellet Hops
At turn off


Yeasts
Yeast Strain
Amount
Used
Wyeast 1214-Belgian Ale
1 pack

Wyeast 3112-Brettanomyces Bruxellensis
1 pack



Recipe Notes
6/4/13
24/6L mash/sparge
40g acid malt, 7g each of CaSO4, CaCl2 5.49pH estimated - 5.49 measured.
55(10)/64(30)/70(30)/72(10)/78(10) Mash

Orval-ish beer. Going to put the brett in after about a week I think, and leave it to age a couple of months before bottling. Probably going to dry hop with some more Styrians too.

Anyone know how to export recipes from Beeralchemy better for forums?

 

[malt_shovel]

Not a great idea to drink before brewing!! Threw this together with a German "Bockish" Lager in mind(and a beer in hand). Wanted to use Hallertau but Challenger seemed like a good idea at the time??? I am sure it will fine(I hope). Would it be a better beer using S04???


English Bock
Traditional Bock
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.150
Total Hops (g): 34.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 21.6 (EBC): 42.6
Bitterness (IBU): 27.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 66
Boil Time (Minutes): 90
Grain Bill
----------------
3.500 kg Munich I (67.96%)
1.000 kg Pilsner(Best Maltz) (19.42%)
0.500 kg Dark Crystal (JWM) (9.71%)
0.150 kg Chocolate (Grants) (2.91%)
Hop Bill
----------------
23.0 g Challenger Pellet (7.6% Alpha) @ 60 Minutes (Boil) (1 g/L)
11.0 g Challenger Pellet (7.6% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
Single step Infusion at 69°C for 60 Minutes.
Fermented at 12°C with Saflager W-34/70

Recipe Generated with BrewMate

Challenger has more spice than floral or fruit for my mind so i think it is a great idea for a bock. would be very keen to hear how this turns out. I am getting into bocks just now and challenger is one of my favorite hops.
cheers

 

[winkle]

Thursday brewday this week and I'm doing a stepped mash - using my HX for this (a first for me).
Beer is Stillscottish's Passionfruit Wit (caseswap xmas 2012), in an effort to clean up the backyard thats littered with the bloody things :wacko: .