What Are You Brewing III

[paulmclaren11]

Mashing this at the moment. Based on a recipe I last did which I think was my best beer to date. Using Pils malt as the base to compare the difference. Spewing the keg of the first version is about to blow...

American Pale Ale v2 - 18 lts
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 5.21 %
Colour (SRM): 8.1 (EBC): 15.9
Bitterness (IBU): 39.1 (Average)

92.5% Pilsner
7.5% Caramunich II

0.3 g/L Magnum (13% Alpha) @ 60 Minutes (Boil)
0.8 g/L Citra (14.4% Alpha) @ 10 Minutes (Boil)
0.8 g/L Simcoe (12.2% Alpha) @ 10 Minutes (Boil)
0.8 g/L Citra (14.4% Alpha) @ 5 Minutes (Boil)
0.8 g/L Simcoe (12.2% Alpha) @ 5 Minutes (Boil)
0.8 g/L Citra (14.4% Alpha) @ 0 Days (Dry Hop)
0.8 g/L Simcoe (12.2% Alpha) @ 0 Days (Dry Hop)

Single step Infusion at 67°C for 60 Minutes. Boil for 90 Minutes
Fermented at 20°C with Safale US-05

 

[lukiferj]

Halfway through the boil on this


Big J Rye PA II
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.835
Total Hops (g): 100.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 15.0 (EBC): 29.6
Bitterness (IBU): 64.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.100 kg Pale Ale Malt (87.4%)
0.350 kg Rye Malt (6%)
0.325 kg Caraaroma (5.57%)
0.060 kg Chocolate (1.03%)

Hop Bill
----------------
20.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 10 Minutes (Boil) (0.4 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)
10.0 g Columbus Pellet (14.2% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 0 Days (Dry Hop) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (0.4 g/L)

Misc Bill
----------------
0.5 Whirlfloc Tablet @ 10 Minutes (Boil)
66°C for 90 Minutes.
72 for 10
Mashout at 78

Fermented at 18°C with Safale US-05

 

[vykuza]

How do you find the ring wood mate?. Tempted to give it a go but heard its a bit temperamental

This is now crash chilling. Out of the fermenter, the yeast has thrown some nice mild "englishy" esters tending to fruit, reminds me of 1084 fermented at warmer temps. It was a HUGE diacetyl bomb, a taste at about 5 points from terminal gravity and I thought I'd slipped a nip of cheap "butterscotch" schnapps into the glass. Upped the temp to 22 for a few days and it cleaned it up without hassle.


Got 73% apparent attenuation, aerated with fishtank pump and stone.

Good balance of malt and hoppiness - nice flavour profile. It was slow, and has that diacetyl explosion, but it's different enough from 1.084 to be worth a try. Would be tops in a stout I think. I'm going to throw a strong ale on the cake.

 

[RdeVjun]

Hogshead Dobbelen IPA Tripel
Style: Belgian Tripel hybrid
<snip>
Sparge: Batch sparge with 4 steps (Drain mash tun, , 5.79l, 5.79l, 5.79l) of 75.6 C water
<snip>
Should end up a sensible sessionable 10%
( whatdoyareckon Ralph )

Holy hell winkle, that's huge- at the very least it should prove quite useful for euthanasing the last recalcitrant revellers at any party! :icon_drunk: Steel yourself for the painful visages of death warmed up the next morning though, with hangovers rooted deep in the foul pits of Hades!

 

[brettprevans]

Bah, somebody has used almost all my grain :mellow:
Now my brewing shedule is knackered until resupply, however I do have enough for brewing this Triple/AIPA.

Hogshead Dobbelen IPA Tripel
Style: Belgian Tripel hybrid
TYPE: All Grain
Recipe Specifications --------------------------
Boil Size: 25.27 l Post
Boil Volume: 22.71 l
Batch Size (fermenter): 19.00 l
Estimated OG: 1.085 SG
Estimated Color: 9.0 EBC
Estimated IBU: 53.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.1 %
Boil Time: 75 Minutes
Ingredients: ------------
Amt Name Type # %/IBU
5.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 76.9 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 2 7.7 %
1.00 kg Cane (Beet) Sugar (0.0 EBC) Sugar 3 15.4 %
35.00 g Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 4 45.8 IBUs
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 20. Hop 5 7.9 IBUs
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 6 - 27.00 g
Bobek [5.25 %] - Aroma Steep 5.0 min Hop 7 0.0 IBUs
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [12 Yeast 8 -
1.06 tsp Yeast Nutrient (Primary 3.0 days) Other 9 - 10.00 g
Amarillo Gold [8.50 %] - Dry Hop 0.0 Day Hop 10 0.0 IBUs
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.50 kg ----------------------------
Mash In Add 14.34 l of water at 73.1 C 66.7 C 60 min
Sparge: Batch sparge with 4 steps (Drain mash tun, , 5.79l, 5.79l, 5.79l) of 75.6 C water

Should end up a sensible sessionable 10%
( whatdoyareckon Ralph )

ive got a US version of ur aswag stout conditioning atm, so I might do a double of the above as wellbut maybe sub the pale malt for pils. And ill figure out something else to use instad of bobek.

Cherrs for another interesting idea perry.

 

[brettprevans]

Halfway through the boil on this


Big J Rye PA II
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.835
Total Hops (g): 100.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 15.0 (EBC): 29.6
Bitterness (IBU): 64.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.100 kg Pale Ale Malt (87.4%)
0.350 kg Rye Malt (6%)
0.325 kg Caraaroma (5.57%)
0.060 kg Chocolate (1.03%)

Hop Bill
----------------
20.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 10 Minutes (Boil) (0.4 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)
10.0 g Columbus Pellet (14.2% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 0 Days (Dry Hop) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (0.4 g/L)

Misc Bill
----------------
0.5 Whirlfloc Tablet @ 10 Minutes (Boil)
66°C for 90 Minutes.
72 for 10
Mashout at 78

Fermented at 18°C with Safale US-05

personally id be upping the rye to 10-15% if you want to call it a rye beer. And of course I recon youd be happy with the result. Ive foind that % is magic in pales, IPAs etc with out it being overpowered. Esp if your using a lot of hops. The hop resin and viscose rye match so well.

 

[The Village Idiot]

Last minute decision, sold the Esky MT so 2nd BIAB, an easy drinking Mild.

Not great efficiency????


Mild Brown
Southern English Brown Ale (BIAB)
Recipe Specs
----------------
Batch Size (L): 23
Total Grain (kg): 4.040
Total Hops (g): 34.00
Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 3.54 %
Colour (SRM): 14.7 (EBC): 29.0
Bitterness (IBU): 23.1 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 66
Boil Time (Minutes): 90
Grain Bill
----------------
3.600 kg Ale Malt (JWM Trad) (89.11%)
0.350 kg Heritage Crystal (Simpsons) (8.66%)
0.060 kg Chocolate (Grants) (1.49%)
0.030 kg Roasted Barley (Simpsons) (0.74%)
Hop Bill
----------------
22.0 g East Kent Golding Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1 g/L)
12.0 g Challenger Pellet (7.6% Alpha) @ 20 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
Single step Infusion at 68°C for 75 Minutes.
Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale(Maybe S04)

Recipe Generated with BrewMate

 

[Nick JD]

Triple Nobel Lager (German Pilsner (Pils))

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 5.0 (EBC): 9.8
Bitterness (IBU): 23.3 (Average - No Chill Adjusted)

96.95% Weyermann Pilsner
1.66% Carabohemian
1.39% Acidulated Malt

0.2 g/L Hallertau Aroma (7.6% Alpha) @ 60 Minutes (Boil)
0.2 g/L Hersbrucker (6% Alpha) @ 60 Minutes (Boil)
0.2 g/L T45 Saaz (8% Alpha) @ 60 Minutes (Boil)
0.2 g/L Hallertau Aroma (7.6% Alpha) @ 15 Minutes (Boil)
0.2 g/L Hersbrucker (6% Alpha) @ 15 Minutes (Boil)
0.2 g/L T45 Saaz (8% Alpha) @ 15 Minutes (Boil)


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

Fermented at 12°C with Wyeast 2352PC - Munich Lager


Recipe Generated with BrewMate

 

[manticle]

Somehow ****** up my best bitter and dark mild from last week (think I oxidised the starter - tasted bad and I tipped both of them) so re-brew today.

 

[Yob]

Ouch

 

[bradsbrew]

Found a few grain bugs amongst some sacks of grain a decided to use them up in a nice Foreign Stout. Was going to do it today but I have not any Black patent, can't be assed either.

Grain Bug Stout
Foreign Extra Stout
Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 15.000
Total Hops (g): 120.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 34.3 (EBC): 67.6
Bitterness (IBU): 31.8 (Average)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90
Grain Bill
----------------
6.700 kg Vienna (44.67%)
5.200 kg Pilsner (34.67%)
1.000 kg Flaked Oats (6.67%)
1.000 kg Roasted Barley (6.67%)
0.500 kg Chocolate, Pale (3.33%)
0.300 kg Black Patent (2%)
0.300 kg Crystal 90 (2%)
Hop Bill
----------------
40.0 g Victoria Pellet (18% Alpha) @ 45 Minutes (Boil) (0.6 g/L)
40.0 g First Gold Pellet (7.9% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
40.0 g Styrian Golding Pellet (4.4% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with

Recipe Generated with BrewMate

 

[winkle]

Holy hell winkle, that's huge- at the very least it should prove quite useful for euthanasing the last recalcitrant revellers at any party! :icon_drunk: Steel yourself for the painful visages of death warmed up the next morning though, with hangovers rooted deep in the foul pits of Hades!

I got side tracked by a bunch of beers last nite so the brewing will happen mid week. The beer should be on tap for your next visit

 

[manticle]

Ouch

Was going to enter both into next week's MB British ales. Doesn't look like I'll make it in time but at least I should have some nice sessionable beer on the go for a bit.

 

[KingKong]

Following Manticles trend and just filling the pot up for this.


Dark Mild
Mild

My attempt at adjusting Manticles recipe to work with my BIAB system.

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.460
Total Hops (g): 39.00
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 3.75 %
Colour (SRM): 19.4 (EBC): 38.2
Bitterness (IBU): 25.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Simpsons Maris Otter Malt (82.42%)
0.350 kg Simpsons Heritage Crystal 70-80L (6.41%)
0.210 kg Dingemans Aromatic Malt (3.85%)
0.210 kg Dingemans Biscuit or Briess Victory (3.85%)
0.150 kg Simpsons Chocolate (2.75%)
0.040 kg Simpsons Roasted Barley (0.73%)

Hop Bill
----------------
25.0 g Challenger Pellet (6.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
14.0 g Challenger Pellet (6.5% Alpha) @ 10 Minutes (Boil) (0.6 g/L)

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

Stepped Infusion at 69°C for 40 Minutes and 78°C for 10 minutes.

Fermented at 20°C with Wyeast 1469 - West Yorkshire Ale

Some of the malt may have been subbed for what was available.

 

[Judanero]

Must of been a day for Dark milds.... Brewed this today:

Dapper Tailor

2.4Kg Maris Otter floor malted
600g Carared
400g Golden naked oats
203g Carapils
200g Pale chocolate
80g Chocolate wheat

32g Fuggles @ 40 mins
32g Styrian goldings @ flameout
25g Hersbrucker (homegrown flowers) @ flameout
Brewbrite @ flameout
1 tsp wyeast yeast nutrient @ flameout

Mash in 54 for ten, 70 for 40,78 for ten

90 min boil, No chilling in 20L jerry at the moment

OG-1.042 Am making a starter of washed 1469 at the moment

 

[lukiferj]

personally id be upping the rye to 10-15% if you want to call it a rye beer. And of course I recon youd be happy with the result. Ive foind that % is magic in pales, IPAs etc with out it being overpowered. Esp if your using a lot of hops. The hop resin and viscose rye match so well.

Cheers cm2. Loosely based around a couple of clone recipes I found for Sierra Nevada Ruthless Rye. Will see how this one tastes and up the Rye for another one to compare.

 

[NickB]

Cut my damn finger cooking last night, so off to the doctor I go. While there, the water heated in preparation for this... Mashing now....

Hoptamination IIPA

Targets
Gravity Before Boil: 1.056 SG (14.8 Brix)
Original Gravity: 1.070 SG (18.2 Brix)
Final Gravity: 1.017 SG (9.9 Brix)
Volume Before Boil: 55.00 l
Volume After Boil: 44.00 l
Volume At Pitching: 42.00 l
Volume Of Finished Beer: 40L
76.4 IBU

6.000 kg of Australian BB Traditional Ale
6.000 kg of German Munich Malt
800 g of US Victory Malt
450 g of UK Light Crystal
100 g of Australian Dark Crystal


10 g of US Bravo (90 Min From End)
20 g of US Bravo (20 Min From End)
20 g of US Summit (20 Min From End)
20 g of US Cascade (20 Min From End)
30 g of US Cascade (10 Min From End)
30 g of US Summit (10 Min From End)
30 g of US Bravo (10 Min From End)
40 g of US Cascade (5 Min From End)
40 g of US Summit (5 Min From End)
40 g of US Mount Hood (5 Min From End)
50 g of US Cascade (1 Min From End)
50 g of US Summit (1 Min From End)
50 g of US Mount Hood (1 Min From End)

Wyeast 1272 @ 18C

 

[tricache]

I suspect the extra "I" is for Insane that is a lot of hops!!

 

[Dan Pratt]

100% Vienna APA

OG - 1.050
ABV - 5%
IBU - 36
EBC - 16

IBU/OG Ratio = 0.720

Malt

5kg - Vienna Malt German

Hops

Simcoe 21g for 60mins
Citra 21g for 15mins
Citra 35g - Steeped at 80c for 20mins

Mash Profile

Time MI/10/10/45/30
Temp 25/55/62/68/74

Yeast - Wyeast 1.2 litre starter 1056

Ferment at 18C - 4 days primary, 5 days secondary, cold chill 5 days @ 4c

 

[NickB]

Gotta use up some hop stocks.... And its not the most I've used.... From memory I once did a double batch with 550g in the boil, and another 100g or so dry hopped. I also distinctly remember one of the kegs having a dodgy poppet, and leaking the entire 19L of hoppy goodness into the keg freezer......