What Are You Brewing III

[Weizguy]

Half-way through running off. Tastes awesome, mild oak smoke, and bock-y maltiness. Hoping for OK efficiency and a no-stick sparge. Will soon add the remaining sparge water, stir, recirculate and run off, while commencing the 90 minute boil. Will add a dose of yeast nutrient, and then 10 min before boil end, a whirfloc tab. Remember, any cloudiness comes from the yeast, not the beer.

I'm thirsty for a beer now! Maybe a Potter's porter after the boil commences...

 

[tiprya]

Where'd you get the oak smoked wheat malt from?

 

[Lord Raja Goomba I]

Yesterday's brew:

Lumber & Granite Saison

25L

2.2kg Wheat Malt
2.2kg Pilsner Malt (JW)

Galaxy (Flowers) 70g at 0 minutes (no-chill), 35IBU (adjusted)

Danstar Belle Saison Yeast.

Rest of stats at home.

 

[Weizguy]

Where'd you get the oak smoked wheat malt from?

Weyermann Eichenweizen malz from Mark's Homebrew, Newcastle. Ive had it a few months now, and finally got a day off to brew, and conveniently pitch on to the yeast cake of the weizen I brewed about a week ago.

 

[Midnight Brew]

Had a spare cube of Australian Ale so converted it to an APA (turns out I'm not a fan of coopers yeast)

13B. Apollo APA
93% JW Ale
5% JW Wheat
2% JW Crystal (140ebc)

Temp 55/62/68/72/78
Time 5/10/50/10/Raise Bag

FWH Australia Cluster to 30IBU
Apollo 18.9%AA at 10 and 5 to bring IBU total to 42.
Wy Greenbelt
33g Apollo dry hop at day 5 for 3 days then CC and keg.

 

[Samuel Adams]

Had a spare cube of Australian Ale so converted it to an APA (turns out I'm not a fan of coopers yeast)

13B. Apollo APA
93% JW Ale
5% JW Wheat
2% JW Crystal (140ebc)

Temp 55/62/68/72/78
Time 5/10/50/10/Raise Bag

FWH Australia Cluster to 30IBU
Apollo 18.9%AA at 10 and 5 to bring IBU total to 42.
Wy Greenbelt
33g Apollo dry hop at day 5 for 3 days then CC and keg.

What temp did you ferment the first cube at with the coopers yeast ?

 

[Midnight Brew]

Only 18C should have been 20C. In the first few weeks it was completely stripped of all flavour it was just completely muted, no character. Then after that period it started tasting more and more like a more gutsy version of a VB/CD. Which I was actually quiet impressed with as a clone beer. It's going to be my go to yeast for megaswill clones but not the flavour I'm after. I do appreciate it for what it is and I do understand I fermented too low but next time Id be fermenting at 20C. I would ferment this at 20C now and keg but I've got a few other things on my brewing 'to do list' first.

 

[tigertunes]

First attempt at a double batch 44l
BIAB No chill APA cube hopped

8.6kg JWM traditional ale malt
.65kg Victory malt
.65kg Weyerman munich 1
.45 JWM wheat

20g Motueka flowers @ 40mins
100g 16.1%AA Victoria secret pellets in cube 1
100g 11.1%AA Citra pellets in cube 2

Realised after i forgot to half total volume when calculating IBU for each cube, Hopefully havnt overdone it.

 

[Thefatdoghead]

Just mashed in:

OG 1042
FG 1010

94% Golden promise
6% Medium Crystal

Tettnanger 40 min 40g
Tettnanger 20 min 30g
Willamette 5min 20g

yeast is TBA or suggestions? i was thinking tradish with 1469

 

[Thefatdoghead]

First attempt at a double batch 44l
BIAB No chill APA cube hopped

8.6kg JWM traditional ale malt
.65kg Victory malt
.65kg Weyerman munich 1
.45 JWM wheat

20g Motueka flowers @ 40mins
100g 16.1%AA Victoria secret pellets in cube 1
100g 11.1%AA Citra pellets in cube 2

Realised after i forgot to half total volume when calculating IBU for each cube, Hopefully havnt overdone it.

Get the hops out of the cube asap or your ass is grass.

 

[fletcher]

did my last 10L stove top batch on the weekend. moving on up to full and higher volume brews FINALLY.

Lazy Sunday (American Pale Ale)

Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 5.8 (EBC): 11.4
Bitterness (IBU): 46.9 (Average - No Chill Adjusted)

90.91% Pilsner
4.55% Carapils (Dextrine)
4.55% Crystal 60

0.9 g/L Amarillo (8.9% Alpha) @ 60 Minutes (Boil)
0.9 g/L Amarillo (8.9% Alpha) @ 20 Minutes (Boil)
0.5 g/L Amarillo (8.9% Alpha) @ 7 Minutes (Boil)
1.4 g/L Amarillo (8.9% Alpha) @ 7 Days (Dry Hop)

0.0 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 65°C for 90 Minutes. Boil for 90 Minutes

Fermented at 16°C with Safale US-05


Recipe Generated with BrewMate

 

[tricache]

Holy crap S-04 is a beast!!! Pitched it onto my wort Sunday morning, 1.049SG, and it is now at 1.013 with krausen pretty much gone!!! :super:

 

[Dan Pratt]

Belgian Witbier V1.2

OG - 1.051
ABV - 5.3%
EBC - 5
Vol. - 23 litres
IBU - 16
Boil - 60 mins

Raw Wheat - 60%
Floor Malted Pilsener - 30%
Rolled Oats - 10%

East Kent Goldings - 30g @ 60 mins

Coriander Spice - 10g @ 10mins
Orange Zest - 10g @ 10mins

Mulit Step Mashing Profile

Time/Temp - 10/20c, 20/52c, 90/66c, 15/72c, 15/76c

Wyeast 3463 - Forbidden Fruit @ 18c

 

[Lord Raja Goomba I]

Holy crap S-04 is a beast!!! Pitched it onto my wort Sunday morning, 1.049SG, and it is now at 1.013 with krausen pretty much gone!!! :super:

Took me four days last time with a fairly decent krausen. It was ahead at the last length, then BRY97 went boom, tried to climb out of the fermenter and it was a photo finish.

Dropped clear too.

Still prefer Windsor but we'll see how the end product works out.

 

[DJ_L3ThAL]

Yesterday's brew:

Lumber & Granite Saison

25L

2.2kg Wheat Malt
2.2kg Pilsner Malt (JW)

Galaxy (Flowers) 70g at 0 minutes (no-chill), 35IBU (adjusted)

Danstar Belle Saison Yeast.

Rest of stats at home.

that done on stovetop 2 pot with lauter method?

 

[Lord Raja Goomba I]

that done on stovetop 2 pot with lauter method?

Absolutely. Pretty easy with these smaller grain bills - when the grist is > 6kg it requires a little more juggling, but this was a pretty cruisey brew day.

I'm also finding (now you asked) that it works better when the lauter tun and esky are outside. No mess in the kitchen with all spillages being absorbed by the outside pavers/concrete/grass.

Finished over gravity and needed a wee dilute, but nothing major.

 

[tricache]

Took me four days last time with a fairly decent krausen. It was ahead at the last length, then BRY97 went boom, tried to climb out of the fermenter and it was a photo finish.

Dropped clear too.

Still prefer Windsor but we'll see how the end product works out.

I only have a few gravity points to go and sitting at 17 degrees still so I might bump it up a bit just to clean the last few up then cold crash.

 

[Donske]

Brewing this pale ale Saturday afternoon. Posting early as I want a chance for someone experienced with El Dorado hops to tell me whether it will play well with Galaxy, I have no bloody idea but going from the descriptors I've read it sounds alright.

Galaxy/El Dorado 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): 4.9 (EBC): 9.7
Bitterness (IBU): 44.3 (Tinseth)

94.74% Pale Ale Malt
5.26% Carapils (Dextrine)

0.5 g/L Simcoe (12.6% Alpha) @ 60 Minutes (Boil)
1 g/L El Dorado (15.8% Alpha) @ 10 Minutes (Boil)
1 g/L Galaxy (12.2% Alpha) @ 10 Minutes (Boil)
1 g/L El Dorado (15.8% Alpha) @ 1 Minutes (Boil)
1 g/L Galaxy (12.2% Alpha) @ 1 Minutes (Boil)
1 g/L El Dorado (15.8% Alpha) @ 7 Days (Dry Hop)
1 g/L Galaxy (12.2% Alpha) @ 7 Days (Dry Hop)

0.8 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

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

 

[The Village Idiot]

Simple is best..... two of my best easy brews.....

Kill Kennyish
Standard/Ordinary Bitter
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.300
Total Hops (g): 42.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 13.2 (EBC): 25.9
Bitterness (IBU): 22.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 90
Grain Bill
----------------
5.000 kg Marris Otter (Simpsons) (94.34%)
0.250 kg Heritage Crystal (Simpsons) (4.72%)
0.050 kg Roasted Barley (Simpsons) (0.94%)
Hop Bill
----------------
32.0 g East Kent Golding Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
10.0 g East Kent Golding Pellet (4.8% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
Misc Bill
----------------
Single step Infusion at 67°C for 60 Minutes.
Fermented at 18°C with Danstar Nottingham




Pete's Pale
Australian Pale Ale
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.600
Total Hops (g): 25.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 6.3 (EBC): 12.4
Bitterness (IBU): 27.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 66
Boil Time (Minutes): 90
Grain Bill
----------------
5.250 kg Ale Malt (JWM Trad) (93.75%)
0.300 kg Wheat Malt (5.36%)
0.050 kg Dark Crystal (JWM) (0.89%)
Hop Bill
----------------
25.0 g Pride of Ringwood Pellet (8.7% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
Misc Bill
----------------
Single step Infusion at 64°C for 90 Minutes.
Fermented at 18°C with Wyeast 1272 - American Ale II

 

[argon]

Lawnmower type APA

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Bright Columbus Ale
Brewer: Argon
Asst Brewer: 
Style: American Pale 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: 1.047 SG
Estimated Color: 9.9 EBC
Estimated IBU: 30.8 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        -             
7.30 kg               Pilsner (Weyermann) (3.3 EBC)            Grain         2        84.9 %        
0.80 kg               Munich I (Weyermann) (14.0 EBC)          Grain         3        9.3 %         
0.40 kg               Wheat Malt, Pale (Weyermann) (3.9 EBC)   Grain         4        4.7 %         
0.10 kg               Caraaroma (256.1 EBC)                    Grain         5        1.2 %         
30.00 g               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           6        25.7 IBUs     
30.00 g               Columbus (Tomahawk) [14.00 %] - Boil 5.0 Hop           7        5.1 IBUs      
2.0 pkg               American Ale (Wyeast Labs #1056) [124.21 Yeast         8        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.60 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 22.80 l of water at 71.4 C          63.0 C        90 min        

Sparge: Batch sparge with 3 steps (Drain mash tun, , 19.19l, 19.19l) of 90.0 C water
Notes:
------
 

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