What Are You Brewing III

[Rowy]

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

I would have thought the dawn service should have had you half cut by now Perry

 

[waggastew]

A milestone brewday, just (partial) mashing my 50th brew. Number 1 was a Coopers Pale Ale kit with BE2 and Saaz finishing hops (not a good choice......). Still I did use US-05 instead of the kit yeast and tried to maintain the temp using the wet t-shirt and ice trick.

Today's brew is part of my quest for the perfect American Pale Ale. Its a clone of 21st Amendment's Bitter American. Not very patriotic on Anzac Day, maybe I should rename it the 'ANZUS Treaty'


Batch Size (L): 19.0
Total Grain (kg): 3.100
Total Hops (g): 156.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): 41.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
1.500 kg Dry Malt Extract - Light (48.39%)
1.000 kg Maris Otter Malt (32.26%)
0.300 kg Munich I (9.68%)
0.150 kg Caramalt (4.84%)
0.150 kg Crystal 40 (4.84%)

Hop Bill
----------------
15.0 g Magnum Pellet (12.5% Alpha) @ 90 Minutes (Boil) (0.8 g/L)
28.0 g Cascade Pellet (7.8% Alpha) @ 15 Minutes (Boil) (1.5 g/L)
43.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (2.3 g/L)
45.0 g Centennial Pellet (9.7% Alpha) @ 0 Days (Dry Hop) (2.4 g/L)
25.0 g Simcoe Pellet (12.2% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)

Misc Bill
----------------
3.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
1.0 g Whirlfloc Tablet @ 0 Minutes (Boil)
1.0 g Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 70°C for 60 Minutes.
Fermented at 19°C with Safale US-05

 

[winkle]

I would have thought the dawn service should have had you half cut by now Perry

Ah, went to the Gaythorne RSL dawn service not 2 CER. RSLs bar opens at 10am :blink: (2 CER next year for sure)

 

[black_labb]

Did a partigyle brew yesterday, first time with the recirculating 1V system. brewed 24L of a Mild and ~9L of what is going to be roughly a belgian barley wine (inspired by Kasteel Donker which is pretty close to a belgian barley wine). Both were cubed.

Basically drew off 17-18L of the "first runnings" (total is about 23L total) into a 19L big W pot and put it onto the big gas burner on the stove and boiled on full until it was down to about 10L. The Gyle mild had 300g golden naked oats, 100g caramunich III and 50g black grain added to the grain bed which and the pump was set to recirculate again with more water to get the full volume.

The gyle should be about 1037ish and the BW about 1085ish.

grain bill was

2.25kg vienna
1.5kg golden promise
1kg galaxy
250g abbey
200g Caramunich III
200g Spec B
200g Brown
150g Melanoidin

the BW got 30g spalt @ 60 and 30g styrians @10

The Mild got 20g summer saaz at 60 and 20g styrians at flame out.

I have some grains and hops I want to get through hence the mix of grains.

I think I'm going to do this again, it is a pretty good way to get a nice easy drinking beer and a big beer that you don't really want to brew 23L of. It doesn't take much extra time just more stuffing around. The BW was finished boiling soon after the mild was cubed.

 

[Adam Howard]

Recipe: Munich Dunkel
Brewer: Adam
TYPE: All Grain

Recipe Specifications
--------------------------

Estimated OG: 1.051 SG
Estimated Color: 18.3 SRM
Estimated IBU: 21.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.60 kg Borlander Munich Malt (Briess) (10.0 SRM Grain 1 97.6 %
0.10 kg Carafa Special III (Weyermann) (470.0 SR Grain 2 1.7 %
0.04 kg Midnight Wheat (Briess) (550.0 SRM) Grain 3 0.7 %
29.00 g Hallertauer Mittelfrueh [4.80 %] - First Hop 4 18.6 IBUs
13.00 g Hallertauer Mittelfrueh [4.80 %] - Boil Hop 5 2.6 IBUs
1.0 pkg Munich Lager II (Wyeast) [124.21 ml] Yeast 6 -

Mash Schedule: Hochkurz
Total Grain Weight: 5.74 kg
----------------------------
Name Description Step Temperat Step Time
Maltose Rest Add 21.00 l of water at 68.4 C 63.0 C 30 min
Dextrinization Re Heat to 70.0 C over 7 min 70.0 C 40 min
Mash Out Heat to 78.0 C over 5 min 78.0 C 10 min
Sparge: Fly sparge with 20 l water at 75.6 C

 

[bradsbrew]

26 04 13 Session bitter
Standard/Ordinary Bitter

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 10.280
Total Hops (g): 135.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.93 %
Colour (SRM): 7.1 (EBC): 14.0
Bitterness (IBU): 26.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 82
Boil Time (Minutes): 90

Grain Bill
----------------
7.100 kg Pale Ale Malt (69.07%)
1.200 kg Vienna (11.67%)
0.800 kg Golden Promise Malt (7.78%)
0.600 kg Munich I (5.84%)
0.300 kg Wheat Malt (2.92%)
0.140 kg Chocolate, Pale (1.36%)
0.140 kg Crystal 120 (1.36%)

Hop Bill
----------------
60.0 g First Gold Pellet (8% Alpha) @ 45 Minutes (Boil) (0.9 g/L)
75.0 g Styrian Golding Pellet (4.2% Alpha) @ 0 Minutes (Boil) (1.1 g/L)

 

[manticle]

Tomorrow:

Type: All grain
Size: 22 liters
Color: 8 HCU (~6 SRM)
Bitterness: 36 IBU
OG: 1.053
FG: 1.010
Alcohol: 5.6% v/v (4.4% w/w)
Grain: 4kg Weyermann Pilsner
1kg Weyermann Vienna
100g Dingemans aromatic
100g Dingemans biscuit
100g Weyermann CaraMunich
Mash: 70% efficiency
TEMP: 55/62/68/72/78
TIME: 5/20/40/10/10

2-3 decoctions

Boil: 90 minutes SG 1.036 32 liters
Hops: 20g Saaz (5% AA, 60 min.)
20g Tettnanger (3.5% AA, 60 min.)
20g Saaz (5% AA, 20 min.)
20g Tettnanger (3.5% AA, 20 min.)
10g Saaz (aroma)
10g Tettnanger (aroma)

Mix of saaz pellets and plugs. Probably use the plugs in the later additions.

Re-used Munich lager yeast started at 4, raise to 8, hold at 8, raise to 10 till around 1020 then slowly raise for D-rest, hold for 2 days, slowly drop back to 10 then chill and lager for 2-3 weeks.

Calc sulphate and cal chloride in equal additions to mash and boil. Lactic acid as required.

 

[iralosavic]

Tomorrow:

Type: All grain
Size: 22 liters
Color: 8 HCU (~6 SRM)
Bitterness: 36 IBU
OG: 1.053
FG: 1.010
Alcohol: 5.6% v/v (4.4% w/w)
Grain: 4kg Weyermann Pilsner
1kg Weyermann Vienna
100g Dingemans aromatic
100g Dingemans biscuit
100g Weyermann CaraMunich
Mash: 70% efficiency
TEMP: 55/62/68/72/78
TIME: 5/20/40/10/10

2-3 decoctions

Boil: 90 minutes SG 1.036 32 liters
Hops: 20g Saaz (5% AA, 60 min.)
20g Tettnanger (3.5% AA, 60 min.)
20g Saaz (5% AA, 20 min.)
20g Tettnanger (3.5% AA, 20 min.)
10g Saaz (aroma)
10g Tettnanger (aroma)

Mix of saaz pellets and plugs. Probably use the plugs in the later additions.

Re-used Munich lager yeast started at 4, raise to 8, hold at 8, raise to 10 till around 1020 then slowly raise for D-rest, hold for 2 days, slowly drop back to 10 then chill and lager for 2-3 weeks.

Calc sulphate and cal chloride in equal additions to mash and boil. Lactic acid as required.

Looks like a Marzen of sorts. What do you call it, Manticle?

 

[Nick JD]

Re-used Munich lager yeast started at 4, raise to 8, hold at 8, raise to 10 till around 1020 then slowly raise for D-rest, hold for 2 days, slowly drop back to 10 then chill and lager for 2-3 weeks.

Is that 2352? Or 2308?

I have a pack of 2352 and was wondering what to expect.

 

[manticle]

Looks like a Marzen of sorts. What do you call it, Manticle?

Really it's more of a leftovers brew. I have a tiny amount of Vienna, some caramunich I don't use often and a bit of saaz (plugs and pellets) as well as a fermenting Vienna lager with munich lager yeast.

Couldn't afford new ingredients this week and don't have the right stuff for anything UK. Could do a saison but don't feel like one at the moment and could do a US with german pils base but prefer maris for that.

Is that 2352? Or 2308?

I have a pack of 2352 and was wondering what to expect.

2308. I used it once last year but can't remember in which brew - I think an Oktoberfest. The vienna lager it is currently in is d-resting but as far as the not ready beer indicates, the yeast is one I'm happy to use again. Obviously I am no chilling the above recipe in order to re-use this yeast.

 

[Womball]

Made up recipe this morning with ingredients I had on hand.

Whirlpool with Centennial and Citra......Should be interesting. Repitching the 1056 American Ale yeast from a Blonde Ale I'm kegging this afternoon.



Recipe: Citra Me! - APA
Brewer: Colin Wright
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 53.76 l
Post Boil Volume: 45.76 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 42.00 l
Estimated OG: 1.055 SG
Estimated Color: 14.3 EBC
Estimated IBU: 40.0 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7.00 kg Ale Malt (Barrett Burston) (6.3 EBC) Grain 3 71.5 %
2.00 kg Pilsner Pale Malt (Barrett Burston) (4.0 Grain 4 20.4 %
0.50 kg Munich I Malt (Weyermann) (15.0 EBC) Grain 5 5.1 %
0.30 kg Crystal Medium - (Thomas Fawcett) (150.0 Grain 6 3.0 %
30.00 g Simcoe Hops (pellets 90 gms) [12.20 %] - Hop 7 22.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
30.00 g Simcoe Hops (pellets 90 gms) [12.20 %] - Hop 9 10.9 IBUs
20.00 g Centennial Hops (pellets 90 gms) [11.90 Hop 10 7.1 IBUs
48.00 g Citra Hops (Pellets 90 grams) [13.50 %] Hop 11 0.0 IBUs
40.00 g Centennial Hops (pellets 90 gms) [11.90 Hop 12 0.0 IBUs
1.0 pkg Wyeast 1056 - American Ale (Wyeast #WY10 Yeast 13 -

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.80 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 25.53 l of water at 73.2 C 66.7 C 60 min
Mash Out Add 14.64 l of water at 94.9 C 76.0 C 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun, , 23.40l) of 78.5 C water

 

[GuyQLD]

Just finished cubing this one. Boil off didn't seem as high today although I hit my preboil gravity so I'm concerned she's not as punchy into the cub as it should have been. Should still end up with a half decent brew though.

Did a 55, 64, 72 and 78 rest using water additions. A lot more accurate than trying to hit temps using my gas burner. First time using the brewing salts as well. Pretty happy with the numbers so far but I'll wait till I pitch to see what I ended up with.

Fermented with that WEst Coast Danster yeast (when I get around to it)

Red IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.550
Total Hops (g): 70.00
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.19 %
Colour (SRM): 17.2 (EBC): 33.9
Bitterness (IBU): 65.0 (Rager - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
3.200 kg Pale Ale Malt (48.85%)
2.600 kg Munich I (39.69%)
0.400 kg Caraamber (6.11%)
0.300 kg Caraaroma (4.58%)
0.050 kg Carafa I malt (0.76%)

Hop Bill
----------------
20.0 g Simcoe Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
25.0 g Amarillo Pellet (8.6% Alpha) @ 30 Minutes (Boil) (1.1 g/L)
25.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (1.1 g/L)

Misc Bill
----------------
4.0 g Calcium Chloride @ 0 Minutes (Mash)
4.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
10.0 g Whirlfloc Tablet @ 5 Minutes (Boil)

 

[paulmclaren11]

Just put down a variation of Doc's Yardglass Session - looking forward to tasting this one:

Yardglass Session Lite (American Pale Ale)

Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol (ABV): 3.88 %
Colour (SRM): 5.0 (EBC): 9.9
Bitterness (IBU): 25.2 (Average)

87.5% Maris Otter Malt
12.5% Wheat Malt, Dark

0.5 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.5 g/L Amarillo (10.1% Alpha) @ 10 Minutes (Boil)
0.5 g/L Cascade (6.2% Alpha) @ 10 Minutes (Boil)
0.5 g/L Amarillo (10.1% Alpha) @ 1 Minutes (Aroma - Steeped 20 mins)
0.5 g/L Cascade (6.2% Alpha) @ 1 Minutes (Aroma - Steeped 20 mins)

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

Single step Infusion at 70°C for 60 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale US-05

Recipe Generated with BrewMate

 

[Helles]

Type: All Grain


Date: 27/04/2013

Batch Size: 115.00 L


Brewer: mark

Boil Size: 138.49 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

20.00 kg

Pale Malt, Maris Otter (5.9 EBC)

Grain

100.00 %

40.00 gm

Northern Brewer [8.90 %] (90 min)

Hops

9.3 IBU

20.00 gm

Warrior [16.00 %] (90 min) (First Wort Hop)

Hops

9.2 IBU

40.00 gm

Chinook [13.00 %] (10 min)

Hops

2.4 IBU

40.00 gm

Chinook [13.00 %] (5 min)

Hops

2.3 IBU

40.00 gm

Cascade [6.80 %] (5 min)

Hops

1.1 IBU

35.00 gm

Chinook [13.00 %] (0 min) (Aroma Hop-Steep)

Hops

-

35.00 gm

Cascade [6.80 %] (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: 1.045 SG

Est Final Gravity: 1.011 SG

Measured Final Gravity: 1.008 SG

Estimated Alcohol by Vol: 4.29 %

Actual Alcohol by Vol: 4.82 %

Bitterness: 24.2 IBU

Calories: 415 cal/l

Est Color: 8.1 EBC

Color:

Color

Mash Profile​

Mash Name: My Mash

Total Grain Weight: 20.00 kg

Sparge Water: 102.52 L

Grain Temperature: 22.2 C

Sparge Temperature: 75.6 C

TunTemperature: 22.2 C

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

​

My Mash

Step Time

Name

Description

Step Temp

120 min

Step

Add 56.00 L of water at 73.1 C

67.0 C




fkd up and forgot the 60 min addition but this is what i ended up with
All hops are home grown except bittering additions of Warrior and N brewer
will be dry hopping with home grown hops looking forward to this one

 

[NickB]

Back to brewing after a few months off due to moving house and general laziness.

Did a double batch of 'Back-to-it Bitter' yesterday:

OG: 1.045
IBU: 30

6.00 Kg Maris Otter
1.00 Kg Light Crystal

45g EKG @ 90
35g EKG @ 20
30g EKG @ 10
then 2 plugs of EKG into a cube, another 2 plugs into the whirlpool after the cube was drained off, then chilled with my Patented No-Waste chillenator (Recirculating pool water through the immersion chiller!)

Wyeast 1098 British Ale


And today.... My most racist beer to date - 'Happygoodtime Lice Rager':

OG: 1.050
IBU: 38

7.00Kg BB Galaxy
2.00Kg Long Grain Rice (Boiled)

20g Super Pride @ 90
20g Galaxy @ 90

Wyeast 2124 Bohemian Lager


Splitting this batch into 1 cube and one chilled fermenter again.


Cheers!

 

[Smokomark]

Back to brewing after a few months off due to moving house and general laziness.

Did a double batch of 'Back-to-it Bitter' yesterday:

Good to see you back into it after the move Nick.

.

 

[krausenhaus]

American Wheat

Recipe Specs
----------------
Batch Size (L): 43.0
Total Grain (kg): 9.500
Total Hops (g): 105.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 21.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Pilsner (47.37%)
4.000 kg Wheat Malt (42.11%)
0.500 kg Carahell (5.26%)
0.500 kg Rice Hulls (5.26%)

Hop Bill
----------------
15.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
15.0 g Centennial Pellet (9.9% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
30.0 g Mosaic Pellet (11% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Centennial Pellet (9.9% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
30.0 g Mosaic Pellet (11% Alpha) @ 0 Minutes (Aroma) (0.7 g/L)

Last one before brewery downtime.. temp controller blown, HLT element tripping the power, connections leaking, fermenting fridge filthy.. shutdown is definitely in order!

 

[MashPaddler]

First biab brew day in 4 months. Other then having to clean all the gear before and after, it went really smoothly. A safe American iPa, with galaxy and Amarillo. 5kg marris otter, 400g special b, 250g heritage. 72 ibu and 6.2% should keep me going nicely.

 

[black_labb]

A winter warmer of sorts

4kg golden promise
1kg vienna
200g spec b
200g caramunich III
200g golden naked oats
120g brown
50g black

18g spalter select @60
45g styrians @flame out (cubed, considered 20 mins)
20g pacific gem @ flame out (cubed, considered 20 mins)

105min boil just because I want more malt


I expect about 1065 og and 40 IBU.

1968 ESB

 

[Cocko]

Cubes are chilling in the great outdoors...

Still gotta clean me kettle yo!

Look like this.



Fermentables
Ingredient
Amount
%
MCU
When
Australian Traditional Ale Malt
10.00 kg
90.9 %
6.2
In Mash/Steeped
Australian Dark Crystal
1.000 kg
9.1 %
20.0
In Mash/Steeped


Hops
Variety
Alpha
Amount
IBU
Form
When
US Magnum
12.2 %
20 g
14.7
Loose Pellet Hops
60 Min From End
US Simcoe
13.5 %
20 g
5.9
Loose Pellet Hops
10 Min From End
Mosaic
11.0 %
20 g
4.8
Loose Pellet Hops
10 Min From End
Galaxy
12.3 %
20 g
3.0
Loose Pellet Hops
5 Min From End
US Centennial
8.5 %
10 g
0.0
Loose Pellet Hops
At turn off


Other Ingredients
Ingredient
Amount
When


Yeast
DCL US-05 (formerly US-56) SafAle



WOW! - it would appear formatting is an issue here.