What Are You Brewing III

[lukiferj]

Just knocked out this one out. Really enjoying these sessionable pale ale mids.


House APA Mid (Cascade/Centennial
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 3.632
Total Hops (g): 35.00
Original Gravity (OG): 1.037 (°P): 9.3
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 3.64 %
Colour (SRM): 5.4 (EBC): 10.6
Bitterness (IBU): 23.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.432 kg Pale Ale Malt (94.49%)
0.100 kg Biscuit (2.75%)
0.100 kg Caramunich I (2.75%)

Hop Bill
----------------
10.0 g Cascade Pellet (7.8% Alpha) @ 30 Minutes (Boil) (0.4 g/L)
5.0 g Centennial Pellet (9.7% Alpha) @ 30 Minutes (Boil) (0.2 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (0.4 g/L)

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

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[winkle]

Recipe: Passionfruit Wit

Style: Witbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 32.13 l
Post Boil Volume: 27.86 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 20.16 l
Estimated OG: 1.047 SG
Estimated Color: 6.5 EBC
Estimated IBU: 11.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
0.20 kg Rice Hulls (Briess) (0.0 EBC) Adjunct 2 3.7 %
2.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 3 37.0 %
1.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 27.8 %
1.00 kg Wheat, Torrified (3.3 EBC) Grain 5 18.5 %
0.20 kg Barley, Flaked (Briess) (3.3 EBC) Grain 6 3.7 %
8.00 g Magnum [14.00 %] - Boil 60.0 min Hop 7 11.8 IBUs
5.00 g Coriander Seed (Boil 5.0 mins) Spice 8 -
15.00 g Saaz [4.00 %] - Aroma Steep 15.0 min Hop 9 0.0 IBUs
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124 Yeast 10 -
1.22 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -
0.50 kg Fruit - Passion fruit (0.0 EBC) Adjunct 12 9.3 %

Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 5.40 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 15.81 l of water at 53.3 C 50.0 C 30 min
Saccharification Heat to 66.7 C over 15 min 66.7 C 45 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min
Sparge: Fly sparge with 24.26 l water at 75.6 C
Notes:
------

Created with BeerSmith 2 - http://www.beersmith.com

Loosely based on Campbells Passionfruit Wit from last swap.

 

[RdeVjun]

Winkle, IIRC there might be a bottle of a very similar Wit left in your fridge from one of the recent functions at BDH, however mine was on Lime and perhaps past its best by now.
Great recipe BTW, looks the goods and should be rather yum! :icon_drool2:

 

[winkle]

Ta Ralph, the step mash using the HX was a piece of piss, I'll be doing it for all my wheaties from now on.

 

[Adam Howard]

Recipe: Brownrye
Brewer: Adam
Style: American Brown Ale

Recipe Specifications
--------------------------
Boil Size: 33.00 l
Post Boil Volume: 26.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.053 SG
Estimated Color: 20.7 SRM
Estimated IBU: 30.4 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 87.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.30 kg Vienna Malt (3.5 SRM) Grain 1 82.7 %
0.30 kg Rye Malt (Weyermann) (3.0 SRM) Grain 2 5.8 %
0.22 kg Crystal Light - 45L (Crisp) (45.0 SRM) Grain 3 4.2 %
0.20 kg Chocolate Malt (Thomas Fawcett) (508.0 S Grain 4 3.8 %
0.18 kg Caramel Malt - 60L (Briess) (60.0 SRM) Grain 5 3.5 %
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 6 18.4 IBUs
40.00 g Falconer's Flight [11.40 %] - Boil 10.0 Hop 7 12.0 IBUs
40.00 g Falconer's Flight [11.40 %] - Aroma Stee Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 9 -
30.00 g Falconer's Flight [11.40 %] - Dry Hop 5. Hop 10 0.0 IBUs

Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 5.20 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 16.00 l of water at 72.5 C 67.0 C 60 min
Mash Out Heat to 78.0 C over 10 min 78.0 C 10 min
Sparge: Fly sparge with 22.21 l water at 75.6 C

Will be no-chilling so I figure it'll work out tasting like around 35-40IBU's which should balance the crystal malts nicely.....then there's that rye thing.

 

[chefsantos]

style: ESB
Batch size: 23lts

3kg trad malt
1.8kg marris otter
1kg munich II
15g u.k fuggle 60min
10g cluster 30min
15g cascade 15min
5g u.k fuggle 5min
yeast 1968 london ESB (courtesy of bullsneck)

 

[tricache]

Throwing this down on ANZAC day...brewing a beer for the diggers

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Estimated OG: 1.040

Estimated FG: 1.010
Estimated Color: 4.6 EBC

Estimated IBU: 21.3 IBU

Ingredients:
------------
Amount Item Type % or IBU
1.50 kg Coopers Liquid Light Extract (3.5 EBC) Extract 50.00 %
1.50 kg Coopers Liquid Wheat Malt Extract (4.2 EBC) Extract 50.00 %
15.00 gm Nelson [11.50%] (20 min) Hops 11.48 IBU
32.00 gm Cascade [7.80%] (10 min) Hops 9.88 IBU
20.00 gm Cascade [7.80%] (0 min) Hops -
2 Pkgs American Ale US05 Yeast-Ale

 

[Dan Pratt]

American Amber Ale

Anzac Day Red Ale

OG - 1052
FG - 1010
ABV - 5.6%
IBU - 29
Color - EBC - 63

Malts

Pale Ale Malt - 66.1%
Munich Light - 8.7%
Cara Munich T1 - 7.7%
Dark Caramalt - 9.6%
Heritage Crystal - 8%

Mash Schedule

Temp 50/62/68/74
Time 10/10/60/20

Hops

Chinook (11.1%AA) 28g - 30mins
Perle (8.5%AA) 14g - 15mins
Centennial (7.2%AA) 21g - steep 20mins at 80c

Yeast

American Ale 1056 - 1.0lt starter

Lest We Forget.

 

[Phoney]

Recipe: Whitbread ESB
Style: Extra Special/Strong Bitter (English Pale Ale)

Recipe Specifications
--------------------------
Boil Size: 31.00 l
Batch Size (fermenter): 23.00 l   
Estimated OG: 1.054 SG
Estimated Color: 11.3 SRM
Estimated IBU: 42.1 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        87.7 %        
0.25 kg               Biscuit (Dingemans) (22.5 SRM)           Grain         2        4.4 %         
0.25 kg               Caramel/Crystal Malt - 40L (120.0 SRM)   Grain         3        4.4 %         
0.10 kg               Special Roast (50.0 SRM)                 Grain         4        1.8 %         
0.10 kg               Aromatic Malt (Dingemans) (19.0 SRM)     Grain         5        1.8 %         
40.00 g               Challenger [7.50 %] - Boil 60.0 min      Hop           6        32.1 IBUs     
15.00 g               Challenger [7.50 %] - Boil 15.0 min      Hop           7        6.0 IBUs      
15.00 g               Goldings, East Kent [5.00 %] - Boil 15.0 Hop           8        4.0 IBUs      
15.00 g               Challenger [7.50 %] - Boil 0.0 min       Hop           9        0.0 IBUs      
15.00 g               Goldings, East Kent [5.00 %] - Boil 0.0  Hop           10       0.0 IBUs      
1.0 pkg               Whitbread Ale (Wyeast Labs #1099) [124.2 Yeast         11       -

 

[jyo]

American Amber Ale

Anzac Day Red Ale

OG - 1052
FG - 1010
ABV - 5.6%
IBU - 29
Color - EBC - 63

Malts

Pale Ale Malt - 66.1%
Munich Light - 8.7%
Cara Munich T1 - 7.7%
Dark Caramalt - 9.6%
Heritage Crystal - 8%

Mash Schedule

Temp 50/62/68/74
Time 10/10/60/20

Hops

Chinook (11.1%AA) 28g - 30mins
Perle (8.5%AA) 14g - 15mins
Centennial (7.2%AA) 21g - steep 20mins at 80c

Yeast

American Ale 1056 - 1.0lt starter

Lest We Forget.

Have you brewed this before, mate? With 25% crystal and only 29 IBU she'd be a touch sweet for my tastebuds.

 

[Dan Pratt]

Have you brewed this before, mate? With 25% crystal and only 29 IBU she'd be a touch sweet for my tastebuds.

Nope, this will be a first. I can move the chinook back to 60 mins and that will lift the Ibu to 38. Would that be a better balance?

P.s. your photo cracks me up, the photos of that bloke trying to sell that xr falcon....hahahah.

 

[jyo]

I reckon drop your crystal back to about 10% and leave your IBU the same. 29 IBU with 10% crystal it will be still be balanced towards the malt.

The guy in my profile is me h34r: Jessie!

 

[krausenhaus]

it will be still be balanced towards the malt.

Gross.

 

[jyo]

Gosh darn you, you hop head :lol:

 

[Dan Pratt]

The guy in my profile is me h34r: Jessie!

hahaha, no its not. :huh:

 

[Fish13]

toying with this at the moment

Anzac ale
Australian Pale Ale

Recipe Specs
----------------
Batch Size (L): 12.0
Total Grain (kg): 2.550
Total Hops (g): 8.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 3.4 (EBC): 6.7
Bitterness (IBU): 15.8 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.500 kg Pale Ale Malt (58.82%)
0.750 kg Golden Syrup (29.41%)
0.300 kg Flaked Oats (11.76%)

Hop Bill
----------------
8.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
100.0 g toasted coconut @ 0 Minutes (Mash)

Single step Infusion at 151°F for 60 Minutes.

Fermented at 68°F with coopers yeast

 

[KingKong]

ANZAC Pale Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 4.240
Total Hops (g): 25.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 5.22 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 30.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.900 kg Pilsner (77.38%)
0.800 kg Dextrose (15.87%)
0.300 kg Wheat Malt (5.95%)
0.040 kg Crystal 80 (0.79%)

Hop Bill
----------------
25.0 g Nelson Sauvin Pellet (10.5% Alpha) @ 60 Minutes (Boil) (1 g/L)

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

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


Based on AndrewQLD original CPA clone.

The NS puts a nice little N.Z. touch to the brew for ANZAC day and US05 because I intend on repitching from my currently fermenting APA.

Recipe Generated with BrewMate

 

[sponge]

Looking at brewing an english amber of sorts tomorrow.

70% MO (or GP)
10% vienna
5% wheat
5% biscuit (or victory, depends what I have in my stocks)
5% heritage xtal
4% aroma
1% RB

1469 @ 21'C
1.045, 23IBU's (EKG @ Cube)

 

[bullsneck]

My second long-term aging beer in as many weeks.


BOAB Russian Imperial Stout
Imperial Stout

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 7.985
Total Hops (g): 133.00
Original Gravity (OG): 1.091 (°P): 21.8
Final Gravity (FG): 1.023 (°P): 5.8
Alcohol by Volume (ABV): 8.94 %
Colour (SRM): 42.7 (EBC): 84.1
Bitterness (IBU): 84.6 (Rager)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 120

Grain Bill
----------------
5.664 kg Simpsons Marris Otter (70.93%)
1.160 kg Dry Malt Extract - Light (14.53%)
0.519 kg Weyermann Caraamber (6.5%)
0.255 kg Simpsons Chocolate Malt (3.19%)
0.255 kg Simpsons Dark Crystal (3.19%)
0.132 kg Simpsons Roasted Barley (1.65%)

Hop Bill
----------------
3.0 g Cascade Pellet (7.14% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
40.0 g Northern Brewer Pellet (10% Alpha) @ 60 Minutes (Boil) (2 g/L)
30.0 g Northern Brewer Pellet (10% Alpha) @ 30 Minutes (Boil) (1.5 g/L)
30.0 g Cascade Pellet (7.14% Alpha) @ 2 Minutes (Boil) (1.5 g/L)
30.0 g Northern Brewer Pellet (10% Alpha) @ 2 Minutes (Boil) (1.5 g/L)

Misc Bill
----------------
7.0 g Chalk (Calcium Carbonate) @ 120 Minutes (Mash)
2.0 g Sodium Bi-Carbonate @ 120 Minutes (Mash)
5.0 g BrewBrite @ 10 Minutes (Boil)
5.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 64°C for 90 Minutes.
Fermented at 18°C with Safale US-05

Notes
----------------
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XQHX0BX

Added all the malt in. Stirred well. Absolute capacity in the malt pipe. Pump is very slow, but ticking over.

Mash schedule: 55 for 5, 62 for 40, 68 for , 72 for 5, 78 for 10. Boil is 120 minutes.

Stirred mash at 20mins into 62 rest.


Recipe Generated with BrewMate

 

[winkle]

After breakfast - an XH Ale.
With a handpump adding a difficulty factor of 8.
(the recipe is in this thread a few times)