What Are You Brewing III
- Thread starter raven19
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Donske
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I like it, adds a bit of depth to the malt profile which I find beneficial, you could get similar results from viena or even just toasting a portion of your base malt yourself, either way it works and I've found milds are always the quickest kegs to blow whenever I brew them.
I'm on the low alcohol brew day for the same reason, apart from my house pale I've got a belgian golden strong, an IIPA and a 6.5% cider on tap and need some beers to break that up.
I'm on the low alcohol brew day for the same reason, apart from my house pale I've got a belgian golden strong, an IIPA and a 6.5% cider on tap and need some beers to break that up.
Lord Raja Goomba I
Prisoner of Sobriety
Double Brew day to build up stocks (in plastic bottles, 
)
Goomba Bog Standard Bitter
Standard/Ordinary Bitter
Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 4.100
Total Hops (g): 60.00
Original Gravity (OG): 1.035 (°P): 8.8
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.33 %
Colour (SRM): 8.6 (EBC): 17.0
Bitterness (IBU): 30.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
3.600 kg Ale Malt, Perle (87.8%)
0.300 kg Crystal 60 (7.32%)
0.200 kg Brown Sugar, Dark (4.88%)
Hop Bill
----------------
40.0 g Styrian Golding Pellet (4.8% Alpha) @ 60 Minutes (First Wort) (1.6 g/L)
20.0 g Styrian Golding Pellet (4.8% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Safeale S-04
Recipe Generated with BrewMate
2nd is a sort of Rye and Wheat in the American style, but made dunkel.
Jim Tom's Rye Beer
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.100
Total Hops (g): 70.00
Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.22 %
Colour (SRM): 14.0 (EBC): 27.5
Bitterness (IBU): 25.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 60
Grain Bill
----------------
1.500 kg Ale Malt, Perle (29.41%)
1.500 kg Rye Malt (29.41%)
1.500 kg Wheat Malt (29.41%)
0.300 kg Caramalt (5.88%)
0.200 kg Caramunich II (3.92%)
0.100 kg Roasted Barley (1.96%)
Hop Bill
----------------
20.0 g Apollo Pellet (18% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
20.0 g Kohatu Pellet (6.8% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
30.0 g Wait-iti Pellet (2.8% Alpha) @ 0 Minutes (Boil) (1.2 g/L)
Misc Bill
----------------
Single step Infusion at 63°C for 60 Minutes.
Fermented at 18°C with Safale K-97
Recipe Generated with BrewMate
)Goomba Bog Standard Bitter
Standard/Ordinary Bitter
Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 4.100
Total Hops (g): 60.00
Original Gravity (OG): 1.035 (°P): 8.8
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.33 %
Colour (SRM): 8.6 (EBC): 17.0
Bitterness (IBU): 30.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
3.600 kg Ale Malt, Perle (87.8%)
0.300 kg Crystal 60 (7.32%)
0.200 kg Brown Sugar, Dark (4.88%)
Hop Bill
----------------
40.0 g Styrian Golding Pellet (4.8% Alpha) @ 60 Minutes (First Wort) (1.6 g/L)
20.0 g Styrian Golding Pellet (4.8% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Safeale S-04
Recipe Generated with BrewMate
2nd is a sort of Rye and Wheat in the American style, but made dunkel.
Jim Tom's Rye Beer
American Wheat or Rye Beer
Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.100
Total Hops (g): 70.00
Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.22 %
Colour (SRM): 14.0 (EBC): 27.5
Bitterness (IBU): 25.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 60
Grain Bill
----------------
1.500 kg Ale Malt, Perle (29.41%)
1.500 kg Rye Malt (29.41%)
1.500 kg Wheat Malt (29.41%)
0.300 kg Caramalt (5.88%)
0.200 kg Caramunich II (3.92%)
0.100 kg Roasted Barley (1.96%)
Hop Bill
----------------
20.0 g Apollo Pellet (18% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
20.0 g Kohatu Pellet (6.8% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
30.0 g Wait-iti Pellet (2.8% Alpha) @ 0 Minutes (Boil) (1.2 g/L)
Misc Bill
----------------
Single step Infusion at 63°C for 60 Minutes.
Fermented at 18°C with Safale K-97
Recipe Generated with BrewMate
Byran
Well-Known Member
Nah man never used them before and going off one of your comments actually thought Id give them a try for a bit. I quite like the Idea of a caramelly, mandarin floral type english brown/pale ale. mmmmmmmmmmmmmmmmmm :icon_drool2:manticle said:
Byran
Well-Known Member
I have been fermenting all my 1469 brews at 16 deg or less. They still churn out the beer with no real issues. Its pretty versatile and even at the lower temps still gives nice fruity esters.JasonP said:
krausenhaus
Well-Known Member
- Joined
- 26/8/12
- Messages
- 392
- Reaction score
- 112
American Pale Ale
Recipe Specs
----------------
Batch Size (L): 44.0
Total Grain (kg): 9.900
Total Hops (g): 264.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 8.1 (EBC): 16.0
Bitterness (IBU): 40.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
5.500 kg Maris Otter Malt (55.56%)
3.000 kg Pale Ale Malt (30.3%)
1.000 kg Wheat Malt (10.1%)
0.400 kg Medium Crystal (Bairds) (4.04%)
Hop Bill
----------------
24.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
20.0 g Caliente Pellet (15.2% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
15.0 g Citra Pellet (13.5% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
15.0 g Simcoe Pellet (13.5% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
20.0 g Caliente Pellet (15.2% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
15.0 g Citra Pellet (13.5% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
15.0 g Simcoe Pellet (13.5% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
20.0 g Caliente Pellet (15.2% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
15.0 g Citra Pellet (13.5% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
15.0 g Simcoe Pellet (13.5% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
30.0 g Caliente Pellet (15.2% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)
30.0 g Citra Pellet (13.5% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)
30.0 g Simcoe Pellet (13.5% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Wyeast 1056 - American Ale
Recipe Generated with BrewMate
Recipe Specs
----------------
Batch Size (L): 44.0
Total Grain (kg): 9.900
Total Hops (g): 264.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 8.1 (EBC): 16.0
Bitterness (IBU): 40.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
----------------
5.500 kg Maris Otter Malt (55.56%)
3.000 kg Pale Ale Malt (30.3%)
1.000 kg Wheat Malt (10.1%)
0.400 kg Medium Crystal (Bairds) (4.04%)
Hop Bill
----------------
24.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
20.0 g Caliente Pellet (15.2% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
15.0 g Citra Pellet (13.5% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
15.0 g Simcoe Pellet (13.5% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
20.0 g Caliente Pellet (15.2% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
15.0 g Citra Pellet (13.5% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
15.0 g Simcoe Pellet (13.5% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
20.0 g Caliente Pellet (15.2% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
15.0 g Citra Pellet (13.5% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
15.0 g Simcoe Pellet (13.5% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
30.0 g Caliente Pellet (15.2% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)
30.0 g Citra Pellet (13.5% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)
30.0 g Simcoe Pellet (13.5% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Wyeast 1056 - American Ale
Recipe Generated with BrewMate
I'm trying a "no sparge" porter. I just took my normal porter then added about 25-30% more grain, but kept the water amount the same. I plan on adding all water at e start of the mash, then running off when its done and boiling that, no extra sparging. It's not very scientific, and my efficiency is set to around 55%, but I'm looking to really up the malty goodness. Anyway, I have no real expectations and this may well fail miserably. Oh well I'll get over it.
87.3% MO
5.6% choc
4.2% med xtal
2.8% brown
Challenger @ 60 mins
Not sure what yeast, maybe us05 as I have nothing fresh.
1.057 rough estimate
28 IBU rough estimate
87.3% MO
5.6% choc
4.2% med xtal
2.8% brown
Challenger @ 60 mins
Not sure what yeast, maybe us05 as I have nothing fresh.
1.057 rough estimate
28 IBU rough estimate
Proffs
Well-Known Member
Just got a grain mill and 130kg of grain on the weekend. Got the malt muncher (just missed the bulk buy), and 2 sacks JW Ale malt, 2 x JW Vienna, 1 x JW Wheat & 5kg pale crystal (also just missed the grain bulk buy up here!
Anyway, gonna try the exact same grain bill til I run out, just changing different hops each time, to try perfect my system.
I BIAB, no chill. I also use Argon's method of only adding the bittering hops to the boil. No chilling, then taking it all the way down to 4*C in the fridge. I then do a mini boil of 3-4 litres of wort and add my flavour & aroma hops. That is added back to the rest of the wort & yeast is pitched (in FV).
So, the grain bill is:
3kg ale malt
3kg Vienna
500g wheat
250g crystal
250g dextrose
This time I added 20g chinook for 60 mins. I was a bit off my numbers as I added to much sparge water so I added another 150g dextrose to bring me up to 22L in the cube @ 1.064.
Flavour hops were:
20g mosaic & 20g citra @ 20
20g mosaic & 20g citra @ 15
20g mosaic & 20g citra @ 10
20g Amarillo, 10g mosaic & 10g citra @ 3
Gonna dry hop 50g mosaic
Pitched craftbrewers dry ale yeast @ 22.5*C.
Anyway, gonna try the exact same grain bill til I run out, just changing different hops each time, to try perfect my system.
I BIAB, no chill. I also use Argon's method of only adding the bittering hops to the boil. No chilling, then taking it all the way down to 4*C in the fridge. I then do a mini boil of 3-4 litres of wort and add my flavour & aroma hops. That is added back to the rest of the wort & yeast is pitched (in FV).
So, the grain bill is:
3kg ale malt
3kg Vienna
500g wheat
250g crystal
250g dextrose
This time I added 20g chinook for 60 mins. I was a bit off my numbers as I added to much sparge water so I added another 150g dextrose to bring me up to 22L in the cube @ 1.064.
Flavour hops were:
20g mosaic & 20g citra @ 20
20g mosaic & 20g citra @ 15
20g mosaic & 20g citra @ 10
20g Amarillo, 10g mosaic & 10g citra @ 3
Gonna dry hop 50g mosaic
Pitched craftbrewers dry ale yeast @ 22.5*C.
Lord Raja Goomba I
Prisoner of Sobriety
What's your ferment temp going to be @Proffs?
130kg of grain to perfect sounds massive. My only other thing is that if you're using multi hop bills - you aren't going to see what each adds, though you might end up perfecting a blend for yourself. But at that same time, you aren't going to know what grain bill works best without alteration.
Sounds like a great experiment though.
130kg of grain to perfect sounds massive. My only other thing is that if you're using multi hop bills - you aren't going to see what each adds, though you might end up perfecting a blend for yourself. But at that same time, you aren't going to know what grain bill works best without alteration.
Sounds like a great experiment though.
Proffs
Well-Known Member
Cheers mate. I've got the stc-1000 set at 18*C so I assume ferment is around 19?Lord Raja Goomba I said:
Yea, 130kg should see me through a good 5 or 6 months brewing pretty consistently. I've tried single hop brews so far of citra, cascade & galaxy. My favourite beers are holgates road trip and ferals hop hog so I will be aiming for that sort of thing. Although I'm not a massive fan of big pine flavours so I'll aim to keep that down a little.
Thefatdoghead
Well-Known Member
Next brew 45L
Summer wheat type thing
og-1055
fg- 1012
50/50 pilsner/red wheat
40 min hops nelson/motuaka
15min hops nelson/motuaka
0min hops nelson/motuaka
30 IBU
American ale 2
Should be nice with a bit of spice off the red wheat. Got the idea off 3 floyds Gumballhead
Summer wheat type thing
og-1055
fg- 1012
50/50 pilsner/red wheat
40 min hops nelson/motuaka
15min hops nelson/motuaka
0min hops nelson/motuaka
30 IBU
American ale 2
Should be nice with a bit of spice off the red wheat. Got the idea off 3 floyds Gumballhead
Donske
...
- Joined
- 7/3/13
- Messages
- 794
- Reaction score
- 236
Just milled the grain up for this, brewing tomorrow night.
Chinook/Centennial Pale Ale (American Pale Ale)
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 13.1 (EBC): 25.8
Bitterness (IBU): 44.2 (Average)
88.89% Pale Ale Malt
11.11% Crystal 90
0.5 g/L Simcoe (12.6% Alpha) @ 60 Minutes (Boil)
1 g/L Centennial (10.2% Alpha) @ 15 Minutes (Boil)
1 g/L Chinook (12.1% Alpha) @ 15 Minutes (Boil)
1 g/L Centennial (10.2% Alpha) @ 1 Minutes (Boil)
1 g/L Centennial (10.2% Alpha) @ 7 Days (Dry Hop)
0.8 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.5 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
Chinook/Centennial Pale Ale (American Pale Ale)
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 13.1 (EBC): 25.8
Bitterness (IBU): 44.2 (Average)
88.89% Pale Ale Malt
11.11% Crystal 90
0.5 g/L Simcoe (12.6% Alpha) @ 60 Minutes (Boil)
1 g/L Centennial (10.2% Alpha) @ 15 Minutes (Boil)
1 g/L Chinook (12.1% Alpha) @ 15 Minutes (Boil)
1 g/L Centennial (10.2% Alpha) @ 1 Minutes (Boil)
1 g/L Centennial (10.2% Alpha) @ 7 Days (Dry Hop)
0.8 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.5 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
fletcher
bibo ergo sum
- Joined
- 19/8/12
- Messages
- 1,824
- Reaction score
- 632
brewed up a simple american amarillo pale ale on sunday
90% prem pilsner
5% crystal 60
5% carapils
amarillo @ 60, 20, and 7 mins to 48 IBU, and dry hopped
might use coopers recultured yeast or something different from my standard us-05. any suggestions? i like a cleaner flavour but don't mind branching out.
90% prem pilsner
5% crystal 60
5% carapils
amarillo @ 60, 20, and 7 mins to 48 IBU, and dry hopped
might use coopers recultured yeast or something different from my standard us-05. any suggestions? i like a cleaner flavour but don't mind branching out.
lukiferj
Self Made Alehouse
Have you tried Bry-97 as a comparison?fletcher said:
lukiferj
Self Made Alehouse
Well my first batch got infected but have run a few through with a new batch and I really like the results. Some people are saying that the hop flavour is slightly muted but personally I haven't noticed this a lot. Maybe a touch less bitterness but I no chill so already a little more bitter anyway. It seems to drop and clear up a lot quicker than US-05. I'll keep using it over US-05 for that reason.fletcher said:
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