What Are You Brewing III

[Nick JD]

Doing this one tomorrow. First time I've used Hersbrucker. Hopefully be a nice, mellow Pils.

Hersbrucker Pils (German Pilsner (Pils))

Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 4.9 (EBC): 9.6
Bitterness (IBU): 26.0 (Average - No Chill Adjusted)

96.87% Weyermann Pilsner
2.28% Caramunich III
0.85% Acidulated Malt

0.9 g/L Hersbrucker (6% Alpha) @ 60 Minutes (Boil)
0.9 g/L Hersbrucker (6% Alpha) @ 15 Minutes (Boil)


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

Fermented at 14°C with Wyeast 2000 - Budvar Lager


Recipe Generated with BrewMate

 

[thylacine]

Just finished:

BIAB (2x Big W)
No programme used. eg BeerSmith
Recipe: From my log book, improvements per recipe always chased.
Brewer: Me, I am not a label. (BUL)

Style: Bock...ish (not the alcohol style level)
TYPE: All Grain
Taste: to my buds

Recipe Specifications
--------------------------
Boil Size: 12L & 8L for first 30min, then 18L combined for another 60min
Post Boil Volume: 14L
Batch Size (fermenter): 15.5L
Bottling Volume: 15L
Estimated OG: unknown
Estimated Color: unknown
Estimated IBU: unknown
Brewhouse Efficiency: unknown
Est Mash Efficiency: unknown
Boil Time: 90 Minutes
Fermenter: 16.5L ex- Fresh Wort Kit

Ingredients:
------------
Amt Name Type # %/IBU
280g Munich 1 come on...
2150g Pils
240g Wheat
580g Smoked
26g Crystl 50
18g Crystl 140
240g Carapils
1 pkt W-34/70 sprinkled. Always a krausen commenced by early the next morning. Fridgemate.

Mash Schedule: Single Infusion, ? 'Body"
Total Grain Weight: 3534g
----------------------------

Mash In 14L @ 68c, covered @65c
Mash Out uncovered @ 60c, 4hr mash w/base malts only; added spec malts at mash-out and ramped/stirred to 78c.

Sparge: Dunk sparge into second pot w/8L @ 78c. Both pots brought to boil for 30 minutes then combined. Hop schedule begins.

 

[Sterlo]

Well I'm brewing nothing atm...bloody busy working and cant get 5 to scratch myself let alone brew :-(

Sterlo

 

[razz]

Well I'm brewing nothing atm...bloody busy working and cant get 5 to scratch myself let alone brew :-(

Sterlo

Sterlo, look at it this way, each day you don't brew you are one day closer to brewing.

 

[Dan Pratt]

Eleventh Hour Pale Ale 2

OG - 1057
FG - 1008
ABV - 6.5%
EBC - 53
IBU - 34

Malts

Ale Malt - 47%
Vienna Malt - 29%
Wheat Malt - 19%
Cara Amber - 3.5%
Carafa 2 - 1.5%

Hops

Chinook (11.1%) 20g - 60mins

Cascade (5.6%) 14g - 20mins
Citra (11.1%) 7g - 20mins

Cascade (5.6%) 21g - 5mins
Citra (11.1%) 14g - 5mins

Steeping @ 80c ( chill with immersion chiller after boil )
Cascade (5.6%) 21g - 20mins
Citra (11.1%) 14g - 20mins

Mash Schedule (subject to change)

Rest 32/55/62/68/74
Time 10/15/10/60/40

No mash out.

1.2litre Starter of Wyeast 1056

 

[brettprevans]

US version of Winkles Belgian Imperial Wheat Stout - double batch (40L) and a Gyle

Wheat Imperial Stout
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 83.6 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
0.40 kg Rice Hulls (0.0 EBC) Adjunct 1 4.6 %
3.60 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 41.4 %
3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 34.5 %
0.60 kg Chocolate Wheat (Weyermann) (817.5 EBC) Grain 4 6.9 %
0.50 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 5.7 %
0.50 kg Brown Sugar, (15.8 EBC) Sugar 6 5.7 %
50.00 g Magnum [15.00 %] - Boil 60.0 min Hop 7 59.7 IBUs
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 8 -
30.00 g Northern Brewer [9.00 %] - Aroma Steep 15.0 min Hop 9 0.0 IBUs
US05
1 tsp Yeast Nutrient boil
40.00 g Cacao nibs (Secondary 0.0 mins) Spice 13 - or some choc essence if im lazy



Est Original Gravity: 1.084 SG Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.4 % Actual Alcohol by Vol: 8.5 %
Bitterness: 59.7 IBUs Calories: 702.7 kcal/l
Est Color: 73.9 EBC
Mash Profile

Mash Name: Single Infusion, 66C

GYLE
21L gyle.
no extra grain
40g of EKG @ 60 and wyeast whitbread or irish ale for a FES type stout.

 

[Dan Pratt]

US version of Winkles Belgian Imperial Wheat Stout - double batch

Wheat Imperial Stout
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 83.6 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
0.40 kg Rice Hulls (0.0 EBC) Adjunct 1 4.6 %
3.60 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 41.4 %
3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 3 34.5 %
0.60 kg Chocolate Wheat (Weyermann) (817.5 EBC) Grain 4 6.9 %
0.50 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5 5.7 %
0.50 kg Brown Sugar, (15.8 EBC) Sugar 6 5.7 %
50.00 g Magnum [15.00 %] - Boil 60.0 min Hop 7 59.7 IBUs
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 8 -
30.00 g Northern Brewer [9.00 %] - Aroma Steep 15.0 min Hop 9 0.0 IBUs
US05
1 tsp Yeast Nutrient boil
40.00 g Cacao nibs (Secondary 0.0 mins) Spice 13 - or some choc essence if im lazy



Est Original Gravity: 1.084 SG Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.4 % Actual Alcohol by Vol: 8.5 %
Bitterness: 59.7 IBUs Calories: 702.7 kcal/l
Est Color: 73.9 EBC
Mash Profile

Mash Name: Single Infusion, 66C

gee whiz that sounds deliscious! What will be your choice of yeast for fermentation?

 

[brettprevans]

gee whiz that sounds deliscious! What will be your choice of yeast for fermentation?

US05. its hidden in the post between northern brewer addition and yeast nutrient. I could go something lagerish or but ill keep it simple. wyeast US would be better but i dont have any. Then after this ill have a nice big yeastcake for a batch of oaked vanilla imperial stout. just need the grain BB to hurry up as i dont have enough ale malt.

edit: the grainn bill should make for a rather nice gyle stout also.

 

[The Village Idiot]

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

Probably pitch tonight..... will let you know

 

[mje1980]

Was hoping to brew a dubbel , but that'll have to be next week. I got some Styrian goldings from yob, so brewed a bitter today.

81.5% MO
6.2% Torrified wheat
4.9% MEdium crystal
4.9% White sugaz
2.5% Spec B

First gold @ 30 minutes

Styrian goldings in cube

1.044
32 IBU

1469 West Yorkeshire ale.

 

[mje1980]

TVI, lager yeast and challenger?, let us know how it goes mate

 

[fletcher]

this one is about to be bottled. tasting amazeballs. my first IPA


Jean Genie IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 6.050
Total Hops (g): 85.00
Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 7.47 %
Colour (SRM): 7.8 (EBC): 15.3
Bitterness (IBU): 81.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.150 kg Maris Otter Malt (85.12%)
0.600 kg Munich I (9.92%)
0.300 kg Carapils (Dextrine) (4.96%)

Hop Bill
----------------
25.0 g Columbus Pellet (12% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
40.0 g Amarillo Pellet (5% Alpha) @ 30 Minutes (Boil) (2.1 g/L)
10.0 g Cascade Pellet (5% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
10.0 g Columbus Pellet (12% Alpha) @ 30 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 15 Minutes (Boil)
0.5 g Yeast Nutrient @ 15 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes.
Fermented at 16°C with Safale US-05


Recipe Generated with BrewMate

 

[paulmclaren11]

Boiling this up as I type. First time using Simcoe, have already fallen in love with Citra :icon_drool2: .

American Pale Ale (American Pale Ale)
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 5.31 %
Colour (SRM): 7.7 (EBC): 15.2
Bitterness (IBU): 39.1 (Average)

93.79% Joe White Ale Malt
6.21% Caramunich I

0.7 g/L Magnum (13% Alpha) @ 60 Minutes (Boil)
0.6 g/L Amarillo (10.1% Alpha) @ 10 Minutes (Boil)
0.7 g/L Cascade (6.2% Alpha) @ 10 Minutes (Boil)
0.6 g/L Citra (13.9% Alpha) @ 5 Minutes (Boil)
0.6 g/L Simcoe (12.2% Alpha) @ 5 Minutes (Boil)
0.7 g/L Citra (13.9% Alpha) @ 0 Minutes (Aroma)
0.6 g/L Simcoe (12.2% Alpha) @ 0 Minutes (Aroma)

0.5 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

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

Fermented at 20°C with Safale US-05

Recipe Generated with BrewMate

 

[chunckious]

Dialing this up to brew next week. Anyone have any feedback......never not followed a recipe before.
Hoping to achieve a long bitterness that I'm not getting in my homebrews

Vienna Centennial Smash
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 5.000
Total Hops (g): 125.00
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 29.8 (Average)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Vienna (100%)

Hop Bill
----------------
7.0 g Chinook Pellet (11.4% Alpha) @ 90 Minutes (First Wort) (0.4 g/L)
10.0 g Centennial Pellet (10.7% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
18.0 g Centennial Pellet (10.7% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
26.0 g Centennial Pellet (10.7% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
26.0 g Centennial Pellet (10.7% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)
38.0 g Centennial Pellet (10.7% Alpha) @ 0 Days (Dry Hop) (2 g/L)

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

Single step Infusion at 68°C for 60 Minutes.
Fermented at 19°C with 1272

 

[sponge]

Dialing this up to brew next week. Anyone have any feedback......

For a 1.060 brew mashed at 68c, id look at doubling the IBU's, or at least going to 50IBU's.

I'd also look at subbing centennial for the chinook @ 90min to keep it a smash.

 

[chunckious]

I know what your saying Sponge. The hop shedule is from an Epic clone. I dont think Brewmate gives acurate ibu when FWH. By taste is def's more than 30 IBU's

 

[sponge]

No problemos, was more of just a quick observation from the recipe.

After fermenting all the beers I have made for the other yeasts I have at the moment (3068 & 1469) I was actually going to give a vienna/centennial smash a go with 1272. I'd be quite interested to see how yours turns out.

 

[chunckious]

OK cool. Thanks mate.

 

[stakka82]

Let us know how you go with all Vienna!

 

[Pickaxe]

First Partial BIAB early next week.

US Wheat.

23L batch:

1.50 kg Pale Liquid Extract (15.8 EBC) Extract 37.5 %
2.00 kg Wheat Malt, Ger (3.9 EBC) Grain 50.0 %
0.50 kg Caramel Wheat Malt (90.6 EBC) Grain 12.5 %
15.00 gm Waimea [15.80%] (60 min) Hops 20.4 IBU
10.00 gm Nelson Sauvin [10.50%] (15 min) Hops 4.5 IBU
20.00 gm Nelson Sauvin [10.50%] (0 min) Hops -
1.32 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle US-05 Ale (DCL Yeast #US-05) Yeast-Ale

Est Original Gravity: 1.044 SG
Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.2 %
Bitterness: 24.9 IBU Calories: 409 cal/l
Est Color: 18.1 EBC