What Are You Brewing III

[winkle]

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.

I'm using it in an IPA so I'll let you know how it works for me.

 

[NickB]

A Belgian Triple (with a few more aroma hops than strictly necessary), now to convince SWMBO that she will enjoy making the candied sugar while I sort out the grain .

Ha, I just 'brewed' up a batch of invert/candi sugar to tip into the Tripel I have fermenting away. Not sure how I went, but 1kg of sugar can't do bad things to a Belgian, surely

 

[Dan Pratt]

American Pale Ale

Eleventh Hour Pale Ale 3

OG - 1055
ABV - 5.7%
IBU - 36
EBC - 15
Boil Time - 90 min

Malts

Ale - 74%
Wheat - 21%
Caramalt - 5%

Hops

Bittering - Magnum 13%AA - 21g for 45mins
Flavour - Cascade 5.6%AA - 28g for 10mins
- Chinook 11.1%AA - 14g for 10mins
Aroma - Cascade 5.6%AA - 28g steeped for 15mins @ 80c
- Chinook 11.1%AA - 14g steeped for 15mins @ 80c

Yeast

Wyeast 1450 Denny Favourite #50 - Dated 23/7/2013 - unsure whether to smack or make a 1lt starter??

Mash Profile

Benchmark Braumeister Mash Step

Temp/time - 38c/10, 52c/10, 67c/60, 72c/20, 78c/15 mashout

Sparge with 8 litres

Chill to 23c after boil, add 60 seconds of pure oxygen and picth wort

Ferment at 18c

 

[syl]

I have 3 beers on the go from my 50L Braumeister - simple session APA's (cascade-2row smash, 32 IBU's 4.5%) one with BRY97, One Wyeast 1056 and one with US05.

I will put up notes in a few weeks, just pitched yesterday. Going to do a whole series of yeast comparisons and dry hop / no hop / keg hop comparisons over the next few months now that I finally have a bigger rig!

 

[fletcher]

I have 3 beers on the go from my 50L Braumeister - simple session APA's (cascade-2row smash, 32 IBU's 4.5%) one with BRY97, One Wyeast 1056 and one with US05.

I will put up notes in a few weeks, just pitched yesterday. Going to do a whole series of yeast comparisons and dry hop / no hop / keg hop comparisons over the next few months now that I finally have a bigger rig!

nice one mate, i'll be looking out for it. would love to know the differences of those particular 3 yeasts

 

[syl]

American Pale Ale

Eleventh Hour Pale Ale 3

OG - 1055
ABV - 5.7%
IBU - 36
EBC - 15
Boil Time - 90 min

Malts

Ale - 74%
Wheat - 21%
Caramalt - 5%

Hops

Bittering - Magnum 13%AA - 21g for 45mins
Flavour - Cascade 5.6%AA - 28g for 10mins
- Chinook 11.1%AA - 14g for 10mins
Aroma - Cascade 5.6%AA - 28g steeped for 15mins @ 80c
- Chinook 11.1%AA - 14g steeped for 15mins @ 80c

Yeast

Wyeast 1450 Denny Favourite #50 - Dated 23/7/2013 - unsure whether to smack or make a 1lt starter??

Mash Profile

Benchmark Braumeister Mash Step

Temp/time - 38c/10, 52c/10, 67c/60, 72c/20, 78c/15 mashout

Sparge with 8 litres

Chill to 23c after boil, add 60 seconds of pure oxygen and picth wort

Ferment at 18c

Sounds like a nice brew, I have those ingredients lying around too, may just smash that one out this weekend!

I'm going to need more cubes not the new brewery is up and running! Going to email plasdene now!

 

[syl]

nice one mate, i'll be looking out for it. would love to know the differences of those particular 3 yeasts

As an avid APA drinker I am over the very subjective comparisons so I will take it to a brew club meet or something and get people to try them as well hopefully.

 

[fletcher]

As an avid APA drinker I am over the very subjective comparisons so I will take it to a brew club meet or something and get people to try them as well hopefully.

sweet as. if you don't post it up, would you mind sending me a PM with any relevent notes?

no biggie if you don't remember or can't.

 

[lukiferj]

sweet as. if you don't post it up, would you mind sending me a PM with any relevent notes?

no biggie if you don't remember or can't.

I'd be interested in the results and I bet a bunch of others would too.

 

[syl]

Yeah, will do folks. Just in the middle of changing alignments so I will hopefully get to a meeting in a month

 

[lukiferj]

Yeah, will do folks. Just in the middle of changing alignments so I will hopefully get to a meeting in a month

Nice one man

 

[Dan Pratt]

I have 3 beers on the go from my 50L Braumeister - simple session APA's (cascade-2row smash, 32 IBU's 4.5%) one with BRY97, One Wyeast 1056 and one with US05.

1056 will make the best beer, that's my vote.

 

[Donske]

Brewing this bitter tomorrow morning to take advantage of the yeast cake of a mild I am going to be kegging.

Vitriolic Bitter (Extra Special/Strong Bitter (English Pale Ale))

Original Gravity (OG): 1.062 (°P): 15.2
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 16.6 (EBC): 32.7
Bitterness (IBU): 42.6 (Rager)

76.92% Maris Otter Malt
15.38% Biscuit
7.69% Caramunich III

1 g/L Simcoe (12.6% Alpha) @ 60 Minutes (Boil)
2 g/L East Kent Golding (6.5% Alpha) @ 5 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.5 g/L Yeast Nutrient @ 10 Minutes (Boil)

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

Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[Weizguy]

Standard Schneider weisse clone. 90 min boil. House beer.
W3638, 24 litre batch, expected o.g. - 1.052, and 5.2 % abv

 

[manticle]

Leftovers apa:


2kg dingemans pils
1.5kg wey vienna
1.7kg wey munich I
180g JW crystal
70g CaramunichI
600g dingmans aromatic (brewshop accidentally sent me 1kg cracked last wek so it's in brew or in bin)

Usual step mash regime. Hops to be worked out but probably cascade and styrians, maybe a small charge of columbus and/or chinook to around 45-50 IBU.

70% mash efficiency, 1272 top cropped into starter. NC.

 

[manticle]

Used all my cascade last week so amarillo and a touch of columbus with the styrians.

 

[waggastew]

Some sorta Euro/Dortmunder/Vienna Fake Lager

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 3.300
Total Hops (g): 85.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.74 %
Colour (SRM): 4.9 (EBC): 9.7
Bitterness (IBU): 39.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
1.500 kg Dry Malt Extract - Extra Light (45.45%)
0.800 kg Munich I (24.24%)
0.800 kg Vienna (24.24%)
0.200 kg Dextrose (6.06%)

Hop Bill
----------------
5.0 g Perle Pellet (6% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
65.0 g Saaz Pellet (3.6% Alpha) @ 60 Minutes (Boil) (3.1 g/L)
15.0 g Tettnanger Pellet (4% Alpha) @ 20 Minutes (Boil) (0.7 g/L)

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

Single step Infusion at 66°C for 60 Minutes.
Fermented at 16°C with Safale US-05


Recipe Generated with BrewMate

 

[warra48]

Twisted Gut APA Version 5
Brewer: Robert
Asst Brewer: Elsie
Style: American Pale Ale
Batch Size (fermenter): 24.00 l   
Measured OG: 1.049 SG
Estimated Color: 20.7 EBC
Estimated IBU: 35.2 IBUs

     
2500.0 g              Munich (15.0 EBC)                        Grain         2        46.7 %        
2500.0 g              Pale Ale (5.9 EBC)                       Grain         3        46.7 %        
200.0 g               Wheat (4.0 EBC)                          Grain         4        3.7 %         
50.0 g                Amber (100.0 EBC)                        Grain         5        0.9 %         
50.0 g                Chocolate Wheat (Weyermann) (817.5 EBC)  Grain         6        0.9 %         
50.0 g                Crystal, Dark (Joe White) (216.7 EBC)    Grain         7        0.9 %         
12.0 g                Cascade [6.30 %] - First Wort 60.0 min   Hop           8        8.4 IBUs      
10.0 g                Magnum - USA [11.30 %] - First Wort 60.0 Hop           9        12.5 IBUs     
35.0 g                Cascade [5.50 %] - Boil 10.0 min         Hop           10       7.0 IBUs      
15.0 g                Citra [13.40 %] - Boil 10.0 min          Hop           11       7.3 IBUs      
5.00 g                Yeast Nutrient (Boil 10.0 mins)          Other         12       -             
5.00 g                BrewBrite (Boil 5.0 mins)                Fining        13       -             
20.0 g                Cascade [5.50 %] - Boil 0.0 min          Hop           14       0.0 IBUs      
1.0 pkg               Denny's Favorite 50 (Wyeast Labs #1450)  Yeast         15       -             
12.0 g                Cascade [6.20 %] - Dry Hop 7.0 Days      Hop           16       0.0 IBUs      
12.0 g                Citra [13.40 %] - Dry Hop 7.0 Days       Hop           17       0.0 IBUs      


Mashed 70 minutes at 66ºC. Boiled 60 minutes.

-------------------------------------------------------------------------------------

 

[pimpsqueak]

Marzen

3kg Vienna
1.5kg Munich II
1kg Wey Pilsner

60g Hersbrucker plugs @ 60min
30g Hersbrucker plugs @ 20 min

Mash in @ 62 deg 45 min, single decoction (mostly for colour) to 68 deg 35 min, infuse to 78 deg for mashout 10min.

60min boil
Wyeast 2308 Munich lager 4L starter.
Pitch @ 13 deg and decrease temp to 10 deg over 3 days.

 

[syl]

Leftovers apa:


2kg dingemans pils
1.5kg wey vienna
1.7kg wey munich I
180g JW crystal
70g CaramunichI
600g dingmans aromatic (brewshop accidentally sent me 1kg cracked last wek so it's in brew or in bin)

Usual step mash regime. Hops to be worked out but probably cascade and styrians, maybe a small charge of columbus and/or chinook to around 45-50 IBU.

70% mash efficiency, 1272 top cropped into starter. NC.

What's your go to mash steps mants? Cheers.