What Are You Brewing III

[sp0rk]

Sp0rk's Choc Porter (Robust Porter)

Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.29 %
Colour (SRM): 34.0 (EBC): 67.0
Bitterness (IBU): 31.1 (Average - No Chill Adjusted)

80.54% Maris Otter Malt
10.5% Munich I
5.4% Chocolate
3.55% Black Roasted Barley

2 g/L East Kent Golding (5% Alpha) @ 60 Minutes (Boil)
0.9 g/L East Kent Golding (5.4% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Wyeast 1728 - Scottish Ale

Notes: 100 grams of Cacao nibs 10 minutes before the end of boil

Recipe Generated with BrewMate

 

[pk.sax]

Web of sorts.

Pre-boil clarity

 

[pk.sax]

^ That should have said ESB.... bloody autocorrect.

In the fermenter and lets hope the starter has improved the yeast's chances. First time for a darker beer for me.

 

[Donske]

Hopefully have time to brew this tomorrow afternoon. I may have run out of ideas for names for my IPAs.

Something Something India Pale Ale (American IPA)

Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.89 %
Colour (SRM): 12.0 (EBC): 23.6
Bitterness (IBU): 56.9 (Average)

86.96% Pale Ale Malt
8.7% Crystal 60
4.35% Carapils (Dextrine)

0.6 g/L Simcoe (12.6% Alpha) @ 60 Minutes (Boil)
1.1 g/L Chinook (12.5% Alpha) @ 15 Minutes (Boil)
1.1 g/L Simcoe (12.6% Alpha) @ 15 Minutes (Boil)
1.1 g/L Cascade (6.7% Alpha) @ 5 Minutes (Boil)
1.1 g/L Simcoe (12.6% Alpha) @ 5 Minutes (Boil)
1.1 g/L Simcoe (12.6% Alpha) @ 7 Days (Dry Hop)

0.4 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.3 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.4 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate


Edit - I think the hops may benefit from a dry finish in this beer so I may mash at 62 for 2 hours yet, I'll decide tomorrow I suppose.

 

[Phoney]

Slight variation of another ESB I've put down, looking for feedback on this... Too much going on in the malt department? Looking for a malty, toffee, caramel, biscuit flavoured bitter


1.054 OG
1.015 FG
47 IBU
ABV 5.4%
15 SRM
Mash @ 64C


4.5kg maris otter 82%
300g rye 5.5%
250g crystal 4.5%
250g biscuit 4.5%
100g aromatic 2%
100 special b 2%

Challenger @ 60 to 47 IBU
.75g/L EKG @ 15
.75g/L Challenger @15
.75g/L EKG @ flameout

WY1469

 

[waggastew]

Edit - I think the hops may benefit from a dry finish in this beer so I may mash at 62 for 2 hours yet, I'll decide tomorrow I suppose.

Donske, have you had much past success with the long mash at 62? Noticeable difference to 1hr at 65?

 

[Silver]

Some firsts for me re grain and yeast. Only trying to achieve a tasty drop, not brew to specific style. Will be NC, hop additions will be 60min, 5min and cube hopped. With regard to ferment temps, any advice would be appreciated.
Cheer
Silver

Bro Pils

• TypeAll Grain
• Efficiency 75.0%
• Batch size27.0 L
• Boil time60 min

Fermentables

Name

Amount





Australian Pale malt

6.0 kg100 %





Hops

Name

Amount

Time

Use

Form

AA

Bravo

18.0 g

60 min

Boil

Pellet

13.0%

Saaz Czech Republic

30.0 g

20 min

Boil

Pellet

3.8%

Saaz Czech Republic

30.0 g

5 min

Boil

Pellet

3.8%

Yeasts

Name

Lab

Attenuation

Temp

Bohemian Lager 2124

Wyeast

75.0%

48°F – 68°F

Extras

Name

Amount

Time

Use

Whirlfloc Tablet

3.0 g

15.0 min

Boil

Mash steps

Step

Heat Source

Target Temp

Time



Infusion

66 degC

75 min

Mash-Out

Infusion

95 degC

10 min

1.050 OG
1.013 FG
29 IBU
4.9% ABV
4 SRM

 

[Donske]

Donske, have you had much past success with the long mash at 62? Noticeable difference to 1hr at 65?

I've had a little success with it but only on bigger beers that would have finished closer to 1.020, I've been able to get them down around 1.010.

 

[yum beer]

Yesterday.

Pale Mexican

Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.03 %
Colour (SRM): 3.8 (EBC): 7.4
Bitterness (IBU): 19.2 (Average - No Chill Adjusted)

70.5% Pilsner
11.75% Flaked Corn
9.92% Munich I
5.22% Carapils (Dextrine)
2.61% Wheat Malt

0.7 g/L Super Alpha (6.8% Alpha) @ 40 Minutes (Boil)
0.3 g/L Galaxy (13.4% Alpha) @ 2 Minutes (Boil)
0.3 g/L Galaxy (13.4% Alpha) @ 0 Minutes (Aroma)

WLP940-Mexican Lager

Today

MyPA 2013 v.2

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 12.3 (EBC): 24.2
Bitterness (IBU): 49.3 (Average - No Chill Adjusted)

77.52% Maris Otter Malt
12.4% Munich I
3.1% Caramalt
3.1% Caramel Dark - Best Malz
3.1% Crystal Pale
0.62% Chocolate
0.16% Black Roasted Barley

0.7 g/L Target (10% Alpha) @ 40 Minutes (Boil)
0.9 g/L East Kent Golding (6.4% Alpha) @ 8 Minutes (Boil)
1.1 g/L East Kent Golding (6.4% Alpha) @ 4 Minutes (Boil)
1.1 g/L Willamette (7.1% Alpha) @ 2 Minutes (Boil)
1.1 g/L East Kent Golding (6.4% Alpha) @ 0 Minutes (Aroma)
1.4 g/L Willamette (7.1% Alpha) @ 0 Days (Dry Hop)

Fermented at 18°C with WLP013 - London Ale

Chuck Berry and Gary Moore pumping during the mash,
I'm thinking Alice Cooper and Thorogood for the boil.

 

[BPH87]

Hey Yum beer have you brewed the pale Mexican before?

 

[yum beer]

I brewed a slightly different version, but very similar.
Very easy to drink, a nice bit of passionfruit flavour, clean and fresh.
Easily the best received beer I've ever brewed with the non brewing folk.

It was a bit of a faff up, I was trying for a light mexican style with just a little flavour for kicks, turned out better than expected.
Its like a cross between a cerveza and an aussie pale ale, hence the name.

 

[paulmclaren11]

Finishing this up as I type - hope this is better than my last lager attempt....

Boh Pilsner (Bohemian Pilsener)

Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 4.7 (EBC): 9.2
Bitterness (IBU): 36.8 (Average)

95.12% JW Pilsner
4.88% Melanoidin

1.6 g/L Saaz (3.6% Alpha) @ 60 Minutes (Boil)
1.6 g/L Saaz (3.6% Alpha) @ 40 Minutes (Boil)
1.6 g/L Saaz (3.6% Alpha) @ 20 Minutes (Boil)
0.0 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 90 Minutes

Fermented at 12°C with 2 packets Saflager S-189.

Recipe Generated with BrewMate

 

[Yob]

Planning my first double batch, probably next weekend, house grain bill pale, wheat, Munich + going to try a bit of rye as well for the first time.

Going to split the batch between 2 cubes and cube hop both. German Magnum bittering. The only difference will be the cube hops.

Cube 1 - Chinook - Citra
Cube 2 - Cascade - Riwaka (Finally)

 

[manticle]

Altbier today. Recipe in the db but basically pils, vienna, munich, biscuit and a shade of choc for colour. Didn't have any choc though so I used rb and pils was belgian rather than german. Bittered and flavoured with spalt and tettnanger. Step mash and couple of decoctions, wy 1007 at 14 degrees.

 

[chunckious]

Heating up for this brew now. 1st English PA.

Guvnah EPA (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity 1.056
Final Gravity 1.014
Alcohol 5.50 %
Colour (SRM):11.5
Bitterness 38.6 (Rager)

78.31% Maris Otter Malt
8.63% Crystal 40
4.35% Biscuit
4.35% Flaked Barley
4.35% Honey Malt

1.5 g/L Styrian Golding (4.4% Alpha) @ 0 Minutes (First Wort)
2.7 g/L Willamette (4% Alpha) @ 60 Minutes (Boil)
2.5 g/L Willamette (4% Alpha) @ 5 Minutes (Boil)
1.8 g/L Styrian Golding (4.4% Alpha) @ 0 Minutes (Boil)

Single step Infusion at 68°C for 60 Minutes. Boil for 90 Minutes

Wyeast 1028

 

[KingKong]

Looking forward to a double brew day today. 2 Cubes should stock me up. :beerbang: :super: :kooi:

English IPA

BIAB No Chill
Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 6.625
Total Hops (g): 215.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 10.6 (EBC): 20.9
Bitterness (IBU): 54.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
6.550 kg Maris Otter Malt (98.87%)
0.075 kg Chocolate (1.13%)

Hop Bill
----------------
85.0 g Styrian Golding Pellet (4.4% Alpha) @ 60 Minutes (Boil) (3.4 g/L)
30.0 g Styrian Golding Pellet (4.4% Alpha) @ 25 Minutes (Boil) (1.2 g/L)
30.0 g Styrian Golding Pellet (4.4% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
70.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (2.8 g/L)

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

67°C for 90 Minutes. Mash Out at 78°C for 10 Minutes
Fermented at 18°C with Wyeast 1028 - London Ale


---- AND ----


Extra Special/Strong Bitter (English Pale Ale)

BIAB No Chill
Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.313
Total Hops (g): 69.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 7.1 (EBC): 13.9
Bitterness (IBU): 27.2 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.000 kg Maris Otter Malt (56.47%)
1.000 kg Munich I (18.82%)
1.000 kg Wheat Malt (18.82%)
0.313 kg Caramalt (5.89%)

Hop Bill
----------------
19.0 g Cascade Pellet (7.8% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
25.0 g Cascade Pellet (7.8% Alpha) @ 20 Minutes (Boil) (1 g/L)
25.0 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Boil) (1 g/L)

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

Infusion at 66°C for 60 Minutes. Mash Out at 78°C for 10 Minutes.
Fermented at 18°C with Safale US-05

:lol:

 

[jefin]

Put these two down yesterday. Both BIAB.

Galaxy 10min IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 30.0
Total Grain (kg): 8.225
Total Hops (g): 180.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.39 %
Colour (SRM): 8.4 (EBC): 16.6
Bitterness (IBU): 61.5 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
7.895 kg Maris Otter Malt (95.99%)
0.330 kg Amber Malt (4.01%)

Hop Bill
----------------
180.0 g Galaxy Pellet (14.3% Alpha) @ 10 Minutes (Boil) (6 g/L)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 17°C with Danstar BRY-97

And

Mosaic 10min IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 30.0
Total Grain (kg): 8.230
Total Hops (g): 230.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.39 %
Colour (SRM): 8.4 (EBC): 16.6
Bitterness (IBU): 60.5 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
7.900 kg Maris Otter Malt (95.99%)
0.330 kg Amber Malt (4.01%)

Hop Bill
----------------
230.0 g Mosaic Pellet (11% Alpha) @ 10 Minutes (Boil) (7.7 g/L)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 17°C with Safale US-05


Base recipe the same for both. Hit 82% efficiency for both brew's. :beerbang:

 

[KingKong]

So I just realised a bit... well a lot a f**ck up. :angry2:

750G of chocolate malt into the IPA instead of 75g. It is more of a Robust IPA Porter..... faaark I dunno. Cant believe I didn't pick up on this.

Whats this going to turn out like ? Astringent black cat p*ss? What a waste of perfectly excellent styrian goldings :icon_drool2: , :angry2:

 

[Fourstar]

Back on the horse, first brewday in 4 months! there is only so much 10% Stewed fig Imperial Stout you can drink!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: IPA
Brewer:
Style: American Amber Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size (fermenter): 35.00 l
Boil Size: 46.05 l
Estimated OG: 1.079 SG
Estimated Color: 6.5 SRM
Estimated IBU: 66.1 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes]

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
6.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
10.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 3 80.0 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 4 8.0 %
0.50 kg Carared (20.0 SRM) Grain 5 4.0 %
50.00 g Columbus (Tomahawk) [14.60 %] - First Wo Hop 6 48.7 IBUs
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 8.0 %
50.00 g Centennial [10.00 %] - Boil 10.0 min Hop 8 11.0 IBUs
20.00 g Columbus (Tomahawk) [14.60 %] - Boil 10. Hop 9 6.4 IBUs
90.00 g Simcoe [13.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
40.00 g Centennial [10.00 %] - Boil 0.0 min Hop 11 0.0 IBUs

Mash Schedule: Braden Stepmash
----------------------------
Name Description Step Temperat Step Time
Dough in Add 35.50 l of water at 60.3 C 55.0 C 5 min
Maltose Heat to 63.0 C over 4 min 63.0 C 30 min
Dextrinization Heat to 70.0 C over 4 min 70.0 C 40 min
mashout Heat to 73.0 C over 4 min 73.0 C 10 min

Notes:
------
Add 10L at flameout for 45L Final Vol.
Into Fermenter 1.061 @ 61IBU
CaCl2 @ mash
CaSO4 @ Boil

 

[KingKong]

So I just realised a bit... well a lot a f**ck up. :angry2:

750G of chocolate malt into the IPA instead of 75g. It is more of a Robust IPA Porter..... faaark I dunno. Cant believe I didn't pick up on this.

Whats this going to turn out like ? Astringent black cat p*ss? What a waste of perfectly excellent styrian goldings :icon_drool2: , :angry2:

Anyone ???