What Are You Brewing III

[paulmclaren11]

About to start on Smurto's Light Amber Ale.. first time using Mosiac and Windsor yeast.

Dr Smurto's Light Amber Ale (American Amber Ale)

Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 3.12 %
Colour (SRM): 13.3 (EBC): 26.1
Bitterness (IBU): 26.5 (Average)

48.53% Munich I
29.41% Pale Ale Malt
11.76% Wheat Malt
7.35% Carabohemien
2.94% Chocolate, Pale

0.3 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
1 g/L Cascade (6.2% Alpha) @ 10 Minutes (Boil)
1 g/L Mosiac (12.2% Alpha) @ 10 Minutes (Boil)
0.7 g/L Cascade (6.2% Alpha) @ 1 Minutes (Aroma)
0.7 g/L Mosiac (12.2% Alpha) @ 1 Minutes (Aroma)

0.0 g/L Whirlfloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 70°C for 60 Minutes. Boil for 90 Minutes
Fermented at 20°C with Danstar Windsor

Recipe Generated with BrewMate

 

[winkle]

A Galaxian Pale Ale methinks. Just have to reassemble the March pump after the annual cleaning.

 

[lukiferj]

Was planning on knocking out a nice robust porter but realised I didn't have enough UK hops. Made some adjustments for this with some US hops instead. Tasted pretty nice out of the urn.

Black Heart Porter
Robust Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.500
Total Hops (g): 40.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 32.6 (EBC): 64.2
Bitterness (IBU): 39.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Pale Malt (81.82%)
0.400 kg Chocolate (7.27%)
0.300 kg Caramunich III (5.45%)
0.150 kg Biscuit (2.73%)
0.075 kg Carafa III malt (1.36%)
0.075 kg Roasted Barley (1.36%)

Hop Bill
----------------
10.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
10.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
20.0 g Cascade Pellet (7.8% Alpha) @ 20 Minutes (Boil) (0.9 g/L)

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

66°C for 90 Minutes.
72°C for 10 Minutes.
78°C mash out.

Fermented at 18°C with Safale US-05 (Probably)


Recipe Generated with BrewMate

 

[Arghonaut]

Knocked this out on friday, 10 min additions are cube additions.

Cube APA (American Pale Ale)
Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 5.9 (EBC): 11.6
Bitterness (IBU): 43.2 (Average)
89.29% JW Export Pilsner
4.46% Caramalt (Dark)
4.46% Raw Wheat
1.79% Carapils (Dextrine)
0.1 g/L Summit (16.8% Alpha) @ 60 Minutes (Boil)
1.9 g/L Summit (16.8% Alpha) @ 10 Minutes (Boil)
1.9 g/L Zythos (10% Alpha) @ 10 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with US-05
Recipe Generated with BrewMate


And just mashed in this one:

Copper Amber
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 12.5 (EBC): 24.6
Bitterness (IBU): 38.3 (Average - No Chill Adjusted)
92.94% Pale Ale Malt
4.09% Heritage Crystal
2.97% Special-B
0.7 g/L Summit (16.8% Alpha) @ 60 Minutes (Boil)
1.7 g/L Willamette (4.2% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Recultured Coopers.
Recipe Generated with BrewMate

 

[mje1980]

London porter

75% Simpsons MO
8.3% TF med xtal
6.7% pale choc
5% brown
3.3% flaked barley
1.7% black malt

1st gold 60
1st gold 30

1098

1.061
39 IBU

 

[mje1980]

Following up with this RIS

82.1% best Munich
7.7% pale choc
6.4% med xtal
2.6% RB
1.3% black

Challenger 60
Challenger 30
Challenger cube

1.077
72 IBU

 

[markjd]

Funnily enough, another round of DSGA, this time with Centennial and 1272

 

[Dan Pratt]

Funnily enough, another round of DSGA, this time with Centennial and 1272

If its with Centennial and 1272 then its no longer a DSGA, its a MarkJD Centennial Ale :super:

 

[angus_grant]

Brewing the Good Doctor's Golden Ale right now. In the middle of the mash

 

[Midnight Brew]

Australian Ale
93% JW Traditional Ale
5% JW Wheat
2% JW Crystal

Temp 55/63/67/72/78
Time 5/10/50/10/Raise Bag

FWH Cluster to 30IBU
Coopers Yeast

Double batch, about 30mins to go on the boil.

First brew in 7 months. Doubles last a while and havnt been going through the supplies as much. Sadly currently have nothing to drink.

 

[Yob]

is your watch broken mate?

 

[Midnight Brew]

Mashed in at noon, can't find my watch! Is it 3am yet?

 

[waggastew]

Partial Mash low ABV APA, inspired by 'Walden' Farmstead Hill.

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 2.600
Total Hops (g): 90.00
Original Gravity (OG): 1.035 (°P): 8.8
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol by Volume (ABV): 3.44 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 25.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.000 kg Vienna (76.92%)
0.600 kg Dry Malt Extract - Extra Light (23.08%)

Hop Bill
----------------
10.0 g Amarillo Pellet (8.6% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
10.0 g B Saaz Pellet (7.2% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
10.0 g Simcoe Pellet (12.2% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
10.0 g Amarillo Pellet (8.6% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
10.0 g B Saaz Pellet (6.8% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
10.0 g Simcoe Pellet (12.2% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
10.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
10.0 g B Saaz Pellet (6.8% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
10.0 g Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Boil) (0.5 g/L)

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

Single step Infusion at 70°C for 60 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[Dan Pratt]

16A - Belgian Witbier

Vol - 20 Litres
OG - 1.046
FG - 1.008
ABV - 4.8%
EBC - 6
IBU - 15

Malts
Raw Wheat - 46%
Pilsner Malt - 38%
Rolled Oats - 11%
Acidulated - 5%

Mash
Temp 20/52/66/72/78
Time 20/30/90/15/15

Hops
East Kent Goldings (5.2%AA) 28g - 60mins

Spices
Coriander - 10g - 5mins
Orange Zest - 10g - 5mins

Fermentation - Yeast
3463 - Forbidden Fruit - 1.1lt starter

4days - Primary @ 19C
7days - Secondary@ 20C - 21C

Straight to Keg and Bottle :icon_drool2:

 

[adz1179]

planning this for the weekend, getting back into the brewing after 5 months off, looking forward to it!

Citra Lager (Australian Lager)

Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.31 %
Colour (SRM): 6.9 (EBC): 13.6
Bitterness (IBU): 27.1 (Average - No Chill Adjusted)


58.82% Pale Ale Malt
16.67% Vienna
9.8% Munich I
9.8% Wheat Malt
3.92% Caramalt
0.98% Caramunich I


0.2 g/L Citra (13.5% Alpha) @ 40 Minutes (Boil)
0.2 g/L Citra (13.5% Alpha) @ 15 Minutes (Boil)
0.2 g/L Citra (13.5% Alpha) @ 10 Minutes (Boil)
0.2 g/L Citra (13.5% Alpha) @ 5 Minutes (Boil)
0.2 g/L Citra (13.5% Alpha) @ 1 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 12°C with Saflager W-34/70
Recipe Generated with BrewMate

Edit: from the recipe DB

 

[mckenry]

Premium American Lager. Made this last year, for consumption in December. Perfect hot weather lager. Knocking out 2 X 53L lagers while its nice and cold here.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Loudmouth Lager BF
Brewer: mckenry
Asst Brewer: 
Style: Premium American Lager
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 70.73 l
Post Boil Volume: 61.98 l
Batch Size (fermenter): 53.00 l   
Bottling Volume: 50.00 l
Estimated OG: 1.051 SG
Estimated Color: 5.8 EBC
Estimated IBU: 21.2 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 95.6 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
8.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   1        -             
6.00 g                Epsom Salt (MgSO4) (Mash 60.0 mins)      Water Agent   2        -             
9.00 kg               Joe White Export Pilsner (3.4 EBC)       Grain         3        80.4 %        
1.00 kg               Cara-Pils/Dextrine (3.9 EBC)             Grain         4        8.9 %         
1.00 kg               Rice, Flaked (2.0 EBC)                   Grain         5        8.9 %         
0.20 kg               Acid Malt (5.9 EBC)                      Grain         6        1.8 %         
100.00 g              Hallertauer [4.70 %] - Boil 60.0 min     Hop           7        21.2 IBUs     
4.00 g                Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent   8        -             
8.00 g                BrewBrite (Boil 0.0 mins)                Fining        9        -             
1.0 pkg               Danish Lager (Wyeast Labs #2042) [124.21 Yeast         10       -             
3.00 tsp              Gelatin (Secondary 3.0 days)             Fining        11       -             


Mash Schedule: My Mash Light Body 2 step
Total Grain Weight: 11.20 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Protein Rest      Add 34.72 l of water and heat to 55.0 C 55.0 C        5 min         
Saccharification  Heat to 64.0 C over 15 min              64.0 C        60 min        
Mash Out          Heat to 76.0 C over 15 min              76.0 C        10 min        

Sparge: Batch sparge with 3 steps (Drain mash tun, , 23.62l, 23.62l) of 75.6 C water
Notes:
------
Was going to use American Lager WY2035, but unavailable

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

 

[sponge]

I've always been keen to try doing an APA with english yeast as I've read a few good reports, and also an american twist on an english mild, similar to DrS's light amber. So now, I've decided to do a bit of both

I've also been doing a few upgrades to the brewery and need to test out the new MT and fittings.

Mild Amber

80% GP
5% Vienna
5% Aroma
5% heritage xtal
5% victory

1.038, mashed @ 70'C

Cascade @ 30 to 25IBU

1469.

 

[jyo]

Haven't tried the 1469 in an APA but Bristish Ale II 1335 at the lower end of temps is awesome. Yeah, it's a touch sweeter due to under-attenuation, but I really like it.

 

[sponge]

Yea I was planning on keeping the 1469 around 18'C to keep the esters down a bit and is more of an experimental batch since I've got a run of brews with some 1469 at the moment.

I might mash just a little lower than 70 as well due to the under-attenuation compared with 1272, probably around 68-69 to still give some body to the low alcohol

 

[Rowy]

Yea I was planning on keeping the 1469 around 18'C to keep the esters down a bit and is more of an experimental batch since I've got a run of brews with some 1469 at the moment.

I might mash just a little lower than 70 as well due to the under-attenuation compared with 1272, probably around 68-69 to still give some body to the low alcohol

I reckon you won't be disappointed. I always do my 1469 at 18c and jeez it's a nice yeast. I like that recipe by the way sponge may have to snip it.