What Are You Brewing III

[manticle]

I dough in at 55 for 5 mins, ramp to a low end sacch rest which is usually around 62-63, depending on the results I want. I hold that for between 10 and 20 mins (again results dependent - drier beers are towards 15-20). I then ramp to alpha amylase rest - between 67 and 69, beer dependent. This is held for 40-50 mins.

I then do a glycoprotein rest (72 for 10 mins) and mash out at 78 for 10 before recirculating, draining and sparging.

In this case it was TEMP: 55/63/68/72/78
TIME: 5/10/45/10/10

 

[Phoney]

C4 Red IPA

og 1.060
fg 1.015
IBU 70
Mash @66C


4.5kg pale 2-row
1 kg munich
300g caraaroma
80g roast barley
50g acidulated

25g chinook @60
25g columbus @10
25g citra @10
25g centennial @10
25g columbus @0
25g citra @0
25g centennial @0
25g columbus @dry hop
25g citra @dry hop
25g centennial @dry hop

WY1099 Whitbread

 

[micblair]

You guys are blowing my mind with the complexity of your grain bills, mash regimes and hop schedules. I'm consistently surprised by beers with no more than 2 hop additions (usually the one variety) and a relatively simple grist.

Kolsch 5% ABV; ~27 BUs

Single infusion 60 min, 65C; Mash-out 76C 15 minutes, 60 minute boil

Pale Ale Malt 90%
Munich 5%
Wheat 5%

1g/L Hallertau @ 60 mins
1g/L Hallertau @ 30 mins

Wyeast Kolsch II

 

[Dan Pratt]

Worthy of the thirty minutes to hear about the ones theory.

http://m.youtube.com/watch?feature=plpp&v=0sSKHzmhrzY

 

[stakka82]

Second all of the above, I find my best beers have 2-3 malts and 1-2 hops, dependent on style.

Two standouts in the last 6 months were a bitter with pale ale, dark xtal and table sugar, and willamette, and a best pilz/simcoe smash.

 

[yum beer]

Brewed today,

Budvar clone from clone brews.
First run in esky mash tun that wasn't really ready...Im an eager little brewer and it didn't all go to plan,
in the end 2 points under and pretty close to volumes looking at the cube.
3 weeks to get the tun sorted for the next batch...Sam Smith India Ale clone....

 

[argon]

First brew in a looong time.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 18.7 - American Amber Ale
Brewer: Argon
Asst Brewer: 
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Boil Size: 52.56 l
Post Boil Volume: 46.80 l
Batch Size (fermenter): 43.00 l   
Bottling Volume: 43.00 l
Estimated OG: 1.062 SG
Estimated Color: 36.4 EBC
Estimated IBU: 56.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
11.30 kg              Ale Malt (Barrett Burston) (5.9 EBC)     Grain         2        90.4 %        
1.20 kg               Special B (Dingemans) (290.6 EBC)        Grain         3        9.6 %         
30.00 g               Centennial [10.90 %] - Boil 60.0 min     Hop           4        17.9 IBUs     
30.00 g               Amarillo - HD 2011 [10.10 %] - Boil 30.0 Hop           5        12.7 IBUs     
30.00 g               Centennial [10.90 %] - Boil 30.0 min     Hop           6        13.7 IBUs     
30.00 g               Amarillo - HD 2011 [10.10 %] - Boil 10.0 Hop           7        6.0 IBUs      
30.00 g               Centennial [10.90 %] - Boil 10.0 min     Hop           8        6.5 IBUs      
1.0 pkg               American Ale (DCL #US-05) [50.00 ml]     Yeast         9        -             
90.00 g               Amarillo - HD 2011 [10.10 %] - Dry Hop 5 Hop           10       0.0 IBUs      


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.50 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 34.25 l of water at 70.8 C          63.0 C        45 min        

Sparge: Batch sparge with 3 steps (Drain mash tun, , 17.52l, 17.52l) of 80.0 C water
Notes:
------

 

[Lord Raja Goomba I]

Good to see you back argon! :beerbang:

Lots of brewers are still using the term Methode Argonaise.

Hope all is well, good to see some earlier members come back.

 

[BPH87]

Brewed a Mosaic/El Dorado Session IPA last night.

Approx 3.5% 62IBU

 

[BPH87]

Used English malts, American hops - should be interesting.

 

[Proffs]

Lots of brewers are still using the term Methode Argonaise.

Yup, I'm one of em. I've done 6 AG batches so far, the last four of em being Argon's no chill mini boil method. Due to taste my first very soon.

 

[Midnight Brew]

First brew in a looong time.

Good to see you back argon! :beerbang:

Lots of brewers are still using the term Methode Argonaise.

Hope all is well, good to see some earlier members come back.

Yup, I'm one of em. I've done 6 AG batches so far, the last four of em being Argon's no chill mini boil method. Due to taste my first very soon.

Welcome back mate! Use a combo of "argonaise" and cube hopping and love its work. Reminds me ive got an amber ale in the works soon me thinks.

 

[lukiferj]

Brewed a Mosaic/El Dorado Session IPA last night.

Approx 3.5% 62IBU

Interesting combo. Keen to hear the results man.

 

[Helles]

Brewed this one today
American Amber Ale
Never tried any of these hops

Batch Size: 112.00 L
Boil Time: 90 min
2Hr Mash @ 67
Ingredients

7.00 kg Pale Malt, Maris Otter (5.9 EBC) 35.37 %
3.00 kg Munich, Light (Joe White) (17.7 EBC) 14.63 %
3.00 kg Vienna (7.9 EBC) 14.63 %
2.50 kg Rye Malt (Briess) (7.3 EBC) 12.20 %
2.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) 12.20 %
1.25 kg Biscuit Malt (45.3 EBC) 6.10 %
1.00 kg Caramunich Malt (110.3 EBC) 4.88 %
10.00 gm Calypso [15.30 %] (90 min) 4.1 IBU
10.00 gm El Dorado [15.80 %] (90 min) 4.2 IBU
22.00 gm Target [11.50 %] (90 min) 6.8 IBU
10.00 gm Caliente [15.30 %] (90 min) 4.1 IBU
50.00 gm Calypso [15.30 %] (10 min) 4.1 IBU
50.00 gm Caliente [15.30 %] (10 min) 4.1 IBU
50.00 gm El Dorado [15.80 %] (10 min) 4.2 IBU
50.00 gm Calypso [15.30 %] (5 min) 3.4 IBU
50.00 gm Caliente [15.30 %] (5 min) 3.4 IBU
50.00 gm El Dorado [15.80 %] (5 min) 3.5 IBU
50.00 gm Caliente [15.30 %] (0 min)
- 50.00 gm El Dorado [15.80 %] (0 min)
- 50.00 gm Calypso [15.30 %] (0 min)
- 1.00 items Irish Moss (Boil 10.0 min)
2.00 tsp Calcium Chloride (Mash)
2.00 tsp Gypsum (Calcium Sulfate) (Mash)
1 Slurry American Ale II (Wyeast Labs #1272) [Starter 4000 ml] Yeast-Ale


Beer Profile

Measured Original Gravity: 1.049 SG
Bitterness: 41.8 IBU
Est Color: 16.0 EBC
​

Edit : Format

 

[markjd]

A ten liter batch of Old Rasputin clone.

 

[mosto]

Done a double brew yesterday. Only my 2nd and 3rd AG brews, so was a massive learning day. Missed some if my numbers on the first, but worked out what I did wrong and hit all the numbers on the second.

First brew:

Parkes Road Pale Ale
Australian Pale Ale

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.400
Total Hops (g): 50.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 4.8 (EBC): 9.5
Bitterness (IBU): 35.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.200 kg Pale Ale (95.45%)
0.200 kg Carapils (Dextrine) (4.55%)

Hop Bill
----------------
10.0 g Pride of Ringwood Pellet (9% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
20.0 g Galaxy Pellet (14% Alpha) @ 10 Minutes (Boil) (1 g/L)
20.0 g Galaxy Pellet (14% Alpha) @ 0 Days (Dry Hop) (1 g/L)

Misc Bill
----------------
10.0 g Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Coopers


Recipe Generated with BrewMate

Second brew:

Citrillo
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.250
Total Hops (g): 65.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 6.6 (EBC): 12.9
Bitterness (IBU): 34.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Ale Malt (94.12%)
0.250 kg Carapils (Dextrine) (5.88%)

Hop Bill
----------------
5.0 g Citra Pellet (11.1% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
10.0 g Amarillo Pellet (8.6% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
10.0 g Citra Pellet (11.1% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
10.0 g Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
10.0 g Citra Pellet (11.1% Alpha) @ 0 Minutes (Boil) (0.5 g/L)
20.0 g Amarillo Pellet (8.6% Alpha) @ 0 Days (Dry Hop) (1 g/L)

Misc Bill
----------------
10.0 g Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safale S-04


Recipe Generated with BrewMate

Will be cracking the keg of the my first AG later today!

 

[Lord Raja Goomba I]

Excellent way to learn if possible, immediately implement changes based on errors made - well done

 

[brewologist]

I'm knocking this batch out today. Just dough'd in.

This is in preparation for the annual bon fire party at a mates place.


BeerSmith 2 Recipe
Recipe: Bon Fire Pale Ale
Brewer: Gav
Asst Brewer: Ziggy the Dog!!
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 53.26 l
Post Boil Volume: 45.76 l
Batch Size (fermenter): 42.00 l
Bottling Volume: 39.20 l
Estimated OG: 1.046 SG
Estimated Color: 11.2 EBC
Estimated IBU: 38.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
13.00 g Gypsum (Calcium Sulfate)
9.00 g Calcium Chloride
5.50 kg Pale Malt, Traditional Ale 67.5 %
1.50 kg Wheat Malt, Ger 18.4 %
0.50 kg Caramalt 6.1 %
0.50 kg Vienna Malt 6.1 %
0.15 kg Victory Malt 1.8 %
15.00 g Magnum 14.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
47.00 g Cascade Flowers - Boil 15.0 min Hop 8.8 IBUs
40.00 g Motueka Flowers - Boil 15.0 min Hop 8.9 IBUs
40.00 g Cascade Flowers - Boil 5.0 min Hop 3.0 IBUs
33.00 g Motueka Flowers - Boil 5.0 min Hop 2.9 IBUs
35.00 g Cascade Flowers - Hop Back 0.0 IBUs
35.00 g Motueka Flowers - Hop Back 0.0 IBUs
2.0 pkg Safale American #US-05) Yeast

Keg Hop with more Motueka and possiibly Mosaic and more Cascade?? 1/2g/L of each.


Mash Schedule: Brewology Brew Rig Mash
Total Grain Weight: 8.15 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 60 l of water at 53.7 C 52.0 C 5 min
Saccharification 1 Heat to 62.0 C over 5 min 63.0 C 20 min
Saccharification 2 Heat to 68.0 C over 5 min 68.0 C 40 min
Saccharification 3 Heat to 72.0 C over 5 min 72.0 C 10 min
Mash Out Heat to 78.0 C over 5 min 78.0 C 10 min
Batch Sparge Add 10l of water at 78.0 C 78.0 C 0 min


Hopefully I hit targets etc. and produce a nice beer for the party.

Cheers,

 

[tricache]

Second AG batch on the weekend...going for an english brown but with US hops...calling it American Were-Hop In London :lol:

Recipe: American Were-Hop In London
Brewer: Adam
Style: English Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 19.00 l
Estimated OG: 1.049 SG
Estimated Color: 37.4 EBC
Estimated IBU: 19.1 IBUs
Boil Time: 60 Minutes

Ingredients:
---------------
3280.00 g Pale Malt, Maris Otter (5.9 EBC)
450.00 g Caramel/Crystal Malt - 40L (78.8 EBC)
290.00 g Caramel/Crystal Malt - 80L (157.6 EBC)
230.00 g Special Roast (98.5 EBC)
170.00 g Brown Malt (128.1 EBC)
80.00 g Carafa II (811.6 EBC)

15.00 g Willamette [5.50 %] - Boil 60.0 min
15.00 g Willamette [5.50 %] - Boil 30.0 min

No Chilled and then fermented with S-04 @ 17 degrees

 

[Weizguy]

Eichen Weizen doppelbock (Oak- smoked Doppelweizenbock)

Brew Type: All Grain Date: 27/08/2013 Style: Weizenbock Brewer: Seth Batch
Size: 25.00 L Assistant Brewer: none Boil Volume: 37.47 L Boil Time: 90 min Equipment: 50 litre Esky and 75 litre kettle

Ingredients Amount Item Type % or IBU 5.00 kg Eichen Wheat Malt, Pale- Oak smoked (3.9 EBC) Grain 55.6 %
3.00 kg Pilsner - Bohemian (4.0 EBC) Grain 33.3 %
1.00 kg Cara-wheat (220.0 EBC) Grain 11.1 %
26.00 gm Hallertauer Mittelfrueh [5.50%] (60 min) Hops 17.1 IBU
Bavarian Wheat (Wyeast Labs #3638) [full cake from weizen] Yeast-Wheat

Beer Profile Estimated Original Gravity: 1.074 SG (1.064-1.085 SG)
Measured Original Gravity: 1.074 SG
Estimated Final Gravity: 1.012 SG (1.015-1.022 SG)
Estimated Color: 38.5 EBC (23.6-49.3 EBC) Color [Color]
Bitterness: 17.1 IBU (15.0-30.0 IBU) Alpha Acid Units: 0.8 AAU
Estimated Alcohol by Volume: 8.2 % (6.5-8.5 %)

Actual Calories: 708 cal/l

Mash Profile Name: Schneider Muli-step infusion
Mash Tun Weight: 7.50 kg
Mash Grain Weight: 9.00 kg
Mash PH: 5.4 PH
Grain Temperature: 16.0 C
Sparge Temperature: 75.6 C
Sparge Water: 20.79 L
Adjust Temp for Equipment: TRUE

Step Temp/Time
Mash-in ( hydration/ ferulic acid rest) Add 11.61 L of water at 45.0 C to get 37.0 C 30 min
Protein rest (wheat beer) Add 6.29 L of water at 83.8 C to get 50.0 C 20 min
Sacc rest Add 10.79 L of water at 91.0 C 63.0 C 60 min


Mash Notes
Ferulic acid rest encourages phenols such as 4VG in wheat beer. Protein rest and low-end sacc rest to emulate Schneider character
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 3.0 (2.4-2.9 vols) Estimated Priming Weight: 212.0 gm Temperature at Bottling: 19.0 C
Notes
Wheat crushed twice, before the pils grain is crushed.

Just hit my Protein rest -10:40 AM

Testing the Eichen weizen malz for the lhbs. Thought that a Weizenbock was a good way to highlight the new malt.