What Are You Brewing III
- Thread starter raven19
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Frag_Dog
Well-Known Member
Brewed this on Sunday. First use of a home made hopstopper clone. Worked very well, extremely clear wort running into the fermenters.
Stocking up for Orgin - GO QLD!
55 - BCS - Special/Best/Premium Bitter (D)
Special/Best/Premium Bitter
Type: All Grain Date: 5/09/2011
Batch Size (fermenter): 44.00 l Brewer: Frag_Dog
Boil Size: 64.00 l Asst Brewer:
Boil Time: 90 min Equipment: My 70L Boiler Brewery (10 Gal/37.8 L) - All Grain
End of Boil Volume 52.00 l Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 40.00 l Est Mash Efficiency 79.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
8.35 kg Pale Malt, Maris Otter (Bairds) (5.9 EBC) Grain 2 88.4 %
0.44 kg Aromatic Malt - (Dingemans) (51.2 EBC) Grain 3 4.7 %
0.44 kg Crystal, Dark (Simpsons) (157.6 EBC) Grain 4 4.7 %
0.22 kg Special Roast (100.0 EBC) Grain 5 2.3 %
80.00 g Goldings, East Kent [5.40 %] - Boil 60.0 min Hop 6 24.6 IBUs
30.00 g Goldings, East Kent [5.40 %] - Boil 20.0 min Hop 7 5.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
30.00 g Goldings, East Kent [5.40 %] - Boil 1.0 min Hop 9 0.4 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10 -
Beer Profile
Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 30.6 IBUs Calories: 427.1 kcal/l
Est Color: 17.8 EBC
Stocking up for Orgin - GO QLD!
55 - BCS - Special/Best/Premium Bitter (D)
Special/Best/Premium Bitter
Type: All Grain Date: 5/09/2011
Batch Size (fermenter): 44.00 l Brewer: Frag_Dog
Boil Size: 64.00 l Asst Brewer:
Boil Time: 90 min Equipment: My 70L Boiler Brewery (10 Gal/37.8 L) - All Grain
End of Boil Volume 52.00 l Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 40.00 l Est Mash Efficiency 79.5 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
2.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
8.35 kg Pale Malt, Maris Otter (Bairds) (5.9 EBC) Grain 2 88.4 %
0.44 kg Aromatic Malt - (Dingemans) (51.2 EBC) Grain 3 4.7 %
0.44 kg Crystal, Dark (Simpsons) (157.6 EBC) Grain 4 4.7 %
0.22 kg Special Roast (100.0 EBC) Grain 5 2.3 %
80.00 g Goldings, East Kent [5.40 %] - Boil 60.0 min Hop 6 24.6 IBUs
30.00 g Goldings, East Kent [5.40 %] - Boil 20.0 min Hop 7 5.6 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
30.00 g Goldings, East Kent [5.40 %] - Boil 1.0 min Hop 9 0.4 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10 -
Beer Profile
Est Original Gravity: 1.047 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 30.6 IBUs Calories: 427.1 kcal/l
Est Color: 17.8 EBC
Phoney
Well-Known Member
Recipe: Direwolf IPA
Style: Imperial IPA
Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Estimated OG: 1.069 SG
Estimated Color: 17.1 SRM
Estimated IBU: 97.9 IBUs
Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.3 %
0.75 kg Rye Malt (4.7 SRM) Grain 2 11.3 %
0.50 kg Caraaroma (150.0 SRM) Grain 3 7.5 %
0.04 kg Roasted Barley (300.0 SRM) Grain 4 0.6 %
28.00 g Simcoe [13.00 %] - First Wort 60.0 min Hop 5 40.9 IBUs
0.35 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 5.3 %
14.00 g Apollo [17.00 %] - Boil 30.0 min Hop 7 18.7 IBUs
14.00 g Simcoe [13.00 %] - Boil 30.0 min Hop 8 14.3 IBUs
28.00 g Apollo [17.00 %] - Boil 15.0 min Hop 9 24.1 IBUs
14.00 g Apollo [17.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
14.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -
28.00 g Apollo [17.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
28.00 g Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
Damnit, does anyone know the easiest way to copy pasta recipes from Beersmith 2? I'm viewing in plain text, but if I add anymore to the above it stuffs up the formatting.
Style: Imperial IPA
Recipe Specifications
--------------------------
Batch Size (fermenter): 22.00 l
Estimated OG: 1.069 SG
Estimated Color: 17.1 SRM
Estimated IBU: 97.9 IBUs
Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 75.3 %
0.75 kg Rye Malt (4.7 SRM) Grain 2 11.3 %
0.50 kg Caraaroma (150.0 SRM) Grain 3 7.5 %
0.04 kg Roasted Barley (300.0 SRM) Grain 4 0.6 %
28.00 g Simcoe [13.00 %] - First Wort 60.0 min Hop 5 40.9 IBUs
0.35 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 5.3 %
14.00 g Apollo [17.00 %] - Boil 30.0 min Hop 7 18.7 IBUs
14.00 g Simcoe [13.00 %] - Boil 30.0 min Hop 8 14.3 IBUs
28.00 g Apollo [17.00 %] - Boil 15.0 min Hop 9 24.1 IBUs
14.00 g Apollo [17.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
14.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 12 -
28.00 g Apollo [17.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
28.00 g Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
Damnit, does anyone know the easiest way to copy pasta recipes from Beersmith 2? I'm viewing in plain text, but if I add anymore to the above it stuffs up the formatting.
djar007
Well-Known Member
Just put my Kolsch in the fermenter. Now starting on my ipa. Long night ahead. Time for a beer I think.
Finished this Simcoe pale ale tonight. Just pitched a rehydrated pack of Danstar BRY-97. I was aiming for 12L in the fermenter. Brewmate gave me an og of 1.051 with 70% efficiency. I got 1.049 with about 12.5L in the fermenter, so I'm pretty happy with that.
2.4kg pale malt
0.2kg crystal 60
0.25kg flaked oats
10g simcoe @ 60min(all 12.2% aa)
10g simcoe @ 10min
10g simcoe @ 5min
10g simcoe @ 0min
I'll dry hop with some more simcoe in a week or two.
2.4kg pale malt
0.2kg crystal 60
0.25kg flaked oats
10g simcoe @ 60min(all 12.2% aa)
10g simcoe @ 10min
10g simcoe @ 5min
10g simcoe @ 0min
I'll dry hop with some more simcoe in a week or two.
Dan Pratt
Well-Known Member
- Joined
- 28/1/10
- Messages
- 3,279
- Reaction score
- 1,274
Code:
Recipe: 26 - Two Bob's Pale Ale
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Estimated OG: 1.054 SG
Estimated Color: 12.6 EBC
Estimated IBU: 33.1 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3.50 kg Ale ( MEU Au ) (5.9 EBC) Grain 1 70.0 %
1.00 kg Wheat Malt ( AUS ) (4.0 EBC) Grain 2 20.0 %
0.50 kg Amber Malt (43.3 EBC) Grain 3 10.0 %
14.00 g Simcoe [12.60 %] - Boil 60.0 min Hop 4 20.0 IBUs
21.00 g Citra [11.10 %] - Boil 15.0 min Hop 5 13.1 IBUs
35.00 g Citra [11.10 %] - Aroma Steep 20.0 min Hop 6 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 7 -
Mash Schedule: Full Body Beer
Total Grain Weight: 5.00 kg
----------------------------
Name Description Step Temperatu Step Time
Mash In Add 27.50 l of water and heat 20.0 C 0 min
Protien Rest Heat to 50.0 C over 25 min 50.0 C 10 min
Saccharification Heat to 68.0 C over 15 min 68.0 C 45 min
B-Amylase Heat to 74.0 C over 10 min 74.0 C 30 min
Mash Out Heat to 78.0 C over 4 min 78.0 C 15 min
Sparge: Fly sparge with 6.15 l water at 75.6 C
Notes:
------
Rehydrated 2 packets of US-05 with 200mls sterile water at 25c for 20 mins, then stir plate for 30 mins.
lukiferj
Self Made Alehouse
Something light and drinkable for SWMBOs teacher type friends. A fail ale to celebrate the end of the school term.
Fail Ale
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.575
Total Hops (g): 50.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 5.6 (EBC): 11.0
Bitterness (IBU): 47.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
4.346 kg Pilsner (94.99%)
0.229 kg Caramunich I (5.01%)
Hop Bill
----------------
15.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
15.0 g Galaxy Pellet (13.4% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
Misc Bill
----------------
0.5 Whirlfloc Tablet @ 10 Minutes (Boil)
66°C for 90 Minutes.
72°C for 10 Minutes.
Mash out at 78°C.
Fermented at 18°C with Safale US-05
Fail Ale
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.575
Total Hops (g): 50.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 5.6 (EBC): 11.0
Bitterness (IBU): 47.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
4.346 kg Pilsner (94.99%)
0.229 kg Caramunich I (5.01%)
Hop Bill
----------------
15.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
15.0 g Galaxy Pellet (13.4% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (0.4 g/L)
Misc Bill
----------------
0.5 Whirlfloc Tablet @ 10 Minutes (Boil)
66°C for 90 Minutes.
72°C for 10 Minutes.
Mash out at 78°C.
Fermented at 18°C with Safale US-05
seamad
beer dog
Mild ale
GP 75%
Heritage Xtal 14%
Choc wheat 5% ( out of pale choc)
Biscuit 5%
Carafa II 1%
OG 1035
Styrian @ 60 and 1g/l in cube to total IBU 13
1968
68/30, 72/15, 78/10.
GP 75%
Heritage Xtal 14%
Choc wheat 5% ( out of pale choc)
Biscuit 5%
Carafa II 1%
OG 1035
Styrian @ 60 and 1g/l in cube to total IBU 13
1968
68/30, 72/15, 78/10.
Nick JD
Blah Blah Blah
- Joined
- 4/11/08
- Messages
- 7,322
- Reaction score
- 456
Citra and Simcoe IPA (American IPA)
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 6.61 %
Colour (SRM): 9.4 (EBC): 18.6
Bitterness (IBU): 56.1 (Average - No Chill Adjusted)
88.61% Pale Ale Malt
6.33% Dextrose
5.06% Caramunich III
2.9 g/L Citra (14% Alpha) @ -5 Minutes (Boil)
2.9 g/L Simcoe (13.5% Alpha) @ -5 Minutes (Boil)
1.1 g/L Citra (13.5% Alpha) @ 2 Days (Dry Hop)
1.1 g/L Simcoe (13.5% Alpha) @ 2 Days (Dry Hop)
55C:10, 62C:15, 67C:45. Boil for 60 Minutes
Fermented at 17°C with Safale US-05
Recipe Generated with BrewMate
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 6.61 %
Colour (SRM): 9.4 (EBC): 18.6
Bitterness (IBU): 56.1 (Average - No Chill Adjusted)
88.61% Pale Ale Malt
6.33% Dextrose
5.06% Caramunich III
2.9 g/L Citra (14% Alpha) @ -5 Minutes (Boil)
2.9 g/L Simcoe (13.5% Alpha) @ -5 Minutes (Boil)
1.1 g/L Citra (13.5% Alpha) @ 2 Days (Dry Hop)
1.1 g/L Simcoe (13.5% Alpha) @ 2 Days (Dry Hop)
55C:10, 62C:15, 67C:45. Boil for 60 Minutes
Fermented at 17°C with Safale US-05
Recipe Generated with BrewMate
Byran
Well-Known Member
I just made a Hefeweizen with 50/50 Weyerman pils and wheat.
I ran out of Saaz, opps thought I had some until I was boiling my wort....... So I hopped with Mosaic. Im keen to see how it goes......... Got some WLP 351 which I find has a tart finish.
Anyone else found that or do I have a lacto infection in my starter.......
I ran out of Saaz, opps thought I had some until I was boiling my wort....... So I hopped with Mosaic. Im keen to see how it goes......... Got some WLP 351 which I find has a tart finish.
Anyone else found that or do I have a lacto infection in my starter.......
waggastew
Well-Known Member
- Joined
- 7/1/10
- Messages
- 868
- Reaction score
- 310
Partial Mash clone of Three Floyd's Zombie Dust. Lots of Citra..............
Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 4.050
Total Hops (g): 218.00
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.19 %
Colour (SRM): 9.3 (EBC): 18.3
Bitterness (IBU): 63.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
2.000 kg Dry Malt Extract - Extra Light (49.38%)
1.000 kg Pale Ale Malt (24.69%)
0.450 kg Munich I (11.11%)
0.200 kg Carapils (Dextrine) (4.94%)
0.200 kg Crystal 60 (4.94%)
0.200 kg Melanoidin (4.94%)
Hop Bill
----------------
21.0 g Citra Pellet (11.1% Alpha) @ 30 Minutes (First Wort) (1.1 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 15 Minutes (Boil) (1.5 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 10 Minutes (Boil) (1.5 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 5 Minutes (Boil) (1.5 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 1 Minutes (Boil) (1.5 g/L)
85.0 g Citra Pellet (11.1% Alpha) @ 0 Days (Dry Hop) (4.5 g/L)
Misc Bill
----------------
2.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
2.0 g Whirlfloc Tablet @ 0 Minutes (Boil)
2.0 g Yeast Nutrient @ 0 Minutes (Boil)
Single step Infusion at 68°C for 60 Minutes.
Fermented at 18°C with Safeale S-04
Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 4.050
Total Hops (g): 218.00
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.19 %
Colour (SRM): 9.3 (EBC): 18.3
Bitterness (IBU): 63.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
2.000 kg Dry Malt Extract - Extra Light (49.38%)
1.000 kg Pale Ale Malt (24.69%)
0.450 kg Munich I (11.11%)
0.200 kg Carapils (Dextrine) (4.94%)
0.200 kg Crystal 60 (4.94%)
0.200 kg Melanoidin (4.94%)
Hop Bill
----------------
21.0 g Citra Pellet (11.1% Alpha) @ 30 Minutes (First Wort) (1.1 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 15 Minutes (Boil) (1.5 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 10 Minutes (Boil) (1.5 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 5 Minutes (Boil) (1.5 g/L)
28.0 g Citra Pellet (11.1% Alpha) @ 1 Minutes (Boil) (1.5 g/L)
85.0 g Citra Pellet (11.1% Alpha) @ 0 Days (Dry Hop) (4.5 g/L)
Misc Bill
----------------
2.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
2.0 g Whirlfloc Tablet @ 0 Minutes (Boil)
2.0 g Yeast Nutrient @ 0 Minutes (Boil)
Single step Infusion at 68°C for 60 Minutes.
Fermented at 18°C with Safeale S-04
lukiferj
Self Made Alehouse
:blink:waggastew said:
So about 7 hours for me to get to your place. Let me know when I should leave :lol:
djar007
Well-Known Member
No worries Pratty. Fermenting at 15.5 degrees. Climbing out of the fermenter.Pratty1 said:
Halls Of Justice Kolsch
Kölsch
Type: All Grain
Date: 20/05/2013
Batch Size (fermenter): 22.00 l
Brewer: dave jarrett
Boil Size: 31.03 l
Asst Brewer:
Boil Time: 60 min
Equipment: Electric Urn (10 Gal/40 L) - BIAB
End of Boil Volume 26.19 l
Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 20.60 l
Est Mash Efficiency 80.1 %
Fermentation: Koelsch (Kolsch), Two Stage
Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt
Name
Type
#
%/IBU
3.51 kg
Kolsch (7.5 EBC)
Grain
1
71.7 %
1.39 kg
Pale Malt, Maris Otter (5.9 EBC)
Grain
2
28.3 %
51.30 g
Tettnang [4.50 %] - Boil 60.0 min
Hop
3
25.4 IBUs
1.16 Items
Whirlfloc Tablet (Boil 15.0 mins)
Fining
4
-
1.0 pkg
Kolsch Yeast (Wyeast Labs #2565) [124.21 ml]
Yeast
5
-
Beer Profile
Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.7 %
Actual Alcohol by Vol: 4.7 %
Bitterness: 25.4 IBUs
Calories: 427.1 kcal/l
Est Color: 9.8 EBC
Mash Profile
Mash Name: BIAB, Full Body
Total Grain Weight: 4.90 kg
Sparge Water: 0.00 l
Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C
Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE
Mash PH: 5.20
Mash Steps
Name
Description
Step Temperature
Step Time
Saccharification
Add 34.03 l of water at 72.2 C
68.9 C
60 min
Mash Out
Heat to 75.6 C over 7 min
75.6 C
10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage
Carbonation Type: Keg
Volumes of CO2: 2.3
Pressure/Weight: 86.48 KPA
Carbonation Used: Keg with 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Age for: 30.00 days
Fermentation: Koelsch (Kolsch), Two Stage
Storage Temperature: 17.2 C
Notes
Created with BeerSmith
tricache
Brewer/Gamer/Nerd
After my current beer is done and bottled I'm trying my third attempt at an extract beer, fingers crossed :super:
Man Cave Pale Ale
Batch Size: 23.00 L
Estimated OG: 1.040
Estimated FG: 1.010
Estimated Color: 4.6 EBC
Estimated IBU: 32.3 IBU
Ingredients
Amount Item Type % or IBU
1.50 kg Coopers Liquid Light Extract (3.5 EBC) Extract 50.00 %
1.50 kg Morgans Liquid Wheat Mlt Extract (4.2 EBC) Extract 50.00 %
20.00 gm Cascade [7.80 %] (60 min) Hops 17.09 IBU
20.00 gm Cascade [7.80 %] (25 min) Hops 11.87 IBU
20.00 gm Cascade [7.80 %] (5 min) Hops 3.39 IBU
20.00 gm Nelson [11.50 %] (Flame Out) Hops
1L Starter of Harvested US05
Man Cave Pale Ale
Batch Size: 23.00 L
Estimated OG: 1.040
Estimated FG: 1.010
Estimated Color: 4.6 EBC
Estimated IBU: 32.3 IBU
Ingredients
Amount Item Type % or IBU
1.50 kg Coopers Liquid Light Extract (3.5 EBC) Extract 50.00 %
1.50 kg Morgans Liquid Wheat Mlt Extract (4.2 EBC) Extract 50.00 %
20.00 gm Cascade [7.80 %] (60 min) Hops 17.09 IBU
20.00 gm Cascade [7.80 %] (25 min) Hops 11.87 IBU
20.00 gm Cascade [7.80 %] (5 min) Hops 3.39 IBU
20.00 gm Nelson [11.50 %] (Flame Out) Hops
1L Starter of Harvested US05
waggastew
Well-Known Member
- Joined
- 7/1/10
- Messages
- 868
- Reaction score
- 310
Take your time. About 6 weeks time should be enough time to get it into the bottle and carbonated.lukiferj said:
Smells surprisingly tame in the fermenter. Still I figure its a good thing as if I can smell it thats a few less molecules of aromatic compounds left in the beer.
Stew
PS. The freshly bought/opened 2012 Citra looked a bit on the yellow side? Must have been the season. Anyone else found this?
pommiebloke
Well-Known Member
Just knocked out a couple of cubes of this:
Code:
Recipe: Bridgeman Belgian Witbier
Brewer:
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 56.05 l
Post Boil Volume: 51.78 l
Batch Size (fermenter): 46.00 l
Bottling Volume: 45.16 l
Estimated OG: 1.046 SG
Estimated Color: 6.0 EBC
Estimated IBU: 14.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.50 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 1 47.4 %
4.50 kg Wheat, Flaked (3.2 EBC) Grain 2 47.4 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 3 5.3 %
50.00 g Goldings, East Kent [5.40 %] - Boil 60.0 Hop 4 14.8 IBUs
1.0 pkg Forbidden Fruit (Wyeast Labs #3463) [124 Yeast 5 -djar007
Well-Known Member
Last night I did a Dr Smurto's Golden ale. I had a smack pack of Wyeast Leuven Pale I wanted to use so I made a 1400ml starter. Hit my gravity and it looks ,smells, and tastes great so far.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bohemian Golden Ale (Dr Smurto style).
Brewer: Dave Jarrett
Asst Brewer:
Style: Pale Ale
TYPE: All Grain
Taste: (45.0) Mash at 66 C or 151 F.
Recipe Specifications
--------------------------
Boil Size: 35.98 l
Post Boil Volume: 27.91 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 22.71 l
Estimated OG: 1.047 SG
Estimated Color: 14.5 EBC
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2.85 kg Bohemian Pilsner (3.8 EBC) Grain 1 56.4 %
0.95 kg Munich Malt (17.7 EBC) Grain 2 18.8 %
0.95 kg Wheat Malt, Ger (3.9 EBC) Grain 3 18.8 %
0.30 kg Caramunich Malt (110.3 EBC) Grain 4 5.9 %
20.00 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 18.3 IBUs
26.00 g Amarillo Gold [8.50 %] - Boil 20.0 min Hop 6 14.4 IBUs
0.25 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
26.00 g Amarillo Gold [8.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Wyeast Leuven Pale Ale 3538 PC (1.4L Starter)
9 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 5.05 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 39.07 l of water at 70.4 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Used the Lueven Belgian Ale yeast from Wyeast for this one. Stayed true to the rest of the steps for Dr Smurto's Golden Ale. Used bohemian pilsner for the base malt.
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BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bohemian Golden Ale (Dr Smurto style).
Brewer: Dave Jarrett
Asst Brewer:
Style: Pale Ale
TYPE: All Grain
Taste: (45.0) Mash at 66 C or 151 F.
Recipe Specifications
--------------------------
Boil Size: 35.98 l
Post Boil Volume: 27.91 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 22.71 l
Estimated OG: 1.047 SG
Estimated Color: 14.5 EBC
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
2.85 kg Bohemian Pilsner (3.8 EBC) Grain 1 56.4 %
0.95 kg Munich Malt (17.7 EBC) Grain 2 18.8 %
0.95 kg Wheat Malt, Ger (3.9 EBC) Grain 3 18.8 %
0.30 kg Caramunich Malt (110.3 EBC) Grain 4 5.9 %
20.00 g Amarillo Gold [8.50 %] - Boil 60.0 min Hop 5 18.3 IBUs
26.00 g Amarillo Gold [8.50 %] - Boil 20.0 min Hop 6 14.4 IBUs
0.25 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
26.00 g Amarillo Gold [8.50 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Wyeast Leuven Pale Ale 3538 PC (1.4L Starter)
9 -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 5.05 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 39.07 l of water at 70.4 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: Remove grains, and prepare to boil wort
Notes:
------
Used the Lueven Belgian Ale yeast from Wyeast for this one. Stayed true to the rest of the steps for Dr Smurto's Golden Ale. Used bohemian pilsner for the base malt.
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This weekend I will be having a crack at my first Black IPA. Based on Firestone Wookey Jack. Also subbing yeast for 2x US 05.
Brew Type: All Grain
Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Ingredients Amount Item Type % or IBU
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.1 %
1.66 lb Rye Malt (4.7 SRM) Grain 9.9 %
0.50 lb Cara-Rye (70.0 SRM) Grain 3.0 %
0.50 lb Carafa III (525.0 SRM) Grain 3.0 %
0.50 lb Wheat (Midnight) (550.0 SRM) Grain 3.0 %
0.50 oz Magnum [13.00%] (90 min) Hops 20.0 IBU
1.00 oz Citra [12.40%] (25 min) Hops 24.8 IBU
1.00 oz Amarillo Gold [8.50%] (25 min) Hops 17.0 IBU
1.75 oz Amarillo Gold [8.50%] (0 min) Hops -
1.75 oz Citra [12.40%] (0 min) Hops -
1.00 oz Amarillo Gold [8.50%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Citra [12.40%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Amarillo Gold [8.50%] (Dry Hop #2 4 days) Hops -
1.00 oz Citra [12.40%] (Dry Hop #2 4 days) Hops -
1 Pkgs English Ale (White Labs #WLP002) [Starter 2500 ml]
Mash @ 145-148 for 60 min
Increase to 155 for 10 min, then sparge
Estimated Original Gravity: 1.080 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 39.6 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 8.6 %
Ferment at ~62 for 10 days.
Should be a cracker.
Sorry for no conversion from US units but updating from work so don't have Beersmith open. You get the general idea though!
Also having a geeze at what water mods get made for BIPAs (in terms of salts) as the hops need to come through but the dark grains probably need to be accounted for.
EDIT: Subbing Magnum for Warrior also as that is what I have right now.
Brew Type: All Grain
Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Batch Size: 5.50 gal
Boil Volume: 7.46 gal
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %
Ingredients Amount Item Type % or IBU
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.1 %
1.66 lb Rye Malt (4.7 SRM) Grain 9.9 %
0.50 lb Cara-Rye (70.0 SRM) Grain 3.0 %
0.50 lb Carafa III (525.0 SRM) Grain 3.0 %
0.50 lb Wheat (Midnight) (550.0 SRM) Grain 3.0 %
0.50 oz Magnum [13.00%] (90 min) Hops 20.0 IBU
1.00 oz Citra [12.40%] (25 min) Hops 24.8 IBU
1.00 oz Amarillo Gold [8.50%] (25 min) Hops 17.0 IBU
1.75 oz Amarillo Gold [8.50%] (0 min) Hops -
1.75 oz Citra [12.40%] (0 min) Hops -
1.00 oz Amarillo Gold [8.50%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Citra [12.40%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Amarillo Gold [8.50%] (Dry Hop #2 4 days) Hops -
1.00 oz Citra [12.40%] (Dry Hop #2 4 days) Hops -
1 Pkgs English Ale (White Labs #WLP002) [Starter 2500 ml]
Mash @ 145-148 for 60 min
Increase to 155 for 10 min, then sparge
Estimated Original Gravity: 1.080 SG
Estimated Final Gravity: 1.015 SG
Estimated Color: 39.6 SRM
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 8.6 %
Ferment at ~62 for 10 days.
Should be a cracker.
Sorry for no conversion from US units but updating from work so don't have Beersmith open. You get the general idea though!
Also having a geeze at what water mods get made for BIPAs (in terms of salts) as the hops need to come through but the dark grains probably need to be accounted for.
EDIT: Subbing Magnum for Warrior also as that is what I have right now.
- Status
