What Are You Brewing III

[chunckious]

Smurto's English IPA grist & hop shedule.
Simcoe and W1028.

 

[bradsbrew]

Should be getting a double brewday in today. 132L all up.

This one will be first of the rank. Then followed by an IPA.

Straddy lager
Australian Lager
Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 10.650
Total Hops (g): 60.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.55 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 19.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90
Grain Bill
----------------
10.000 kg Pale Ale Malt (93.9%)
0.650 kg Cane Sugar (6.1%)
Hop Bill
----------------
45.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 90 Minutes (First Wort) (0.7 g/L)
15.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Aroma) (0.2 g/L)
Misc Bill
----------------
Multi step Infusion starting at 52°C for 10 minutes, raise to 62°C for 15 Minutes, raise to 67.5°C for 45 Minutes, raise to 78°C for mash out, followed by double sparge.
Fermented at 16°C with Saflager S-23

Recipe Generated with BrewMate

 

[Weizguy]

Eichen Weizen doppelbock (Oak- smoked Doppelweizenbock)

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]

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

Pitched the yeast from a weizen yeast cake last night. About 8 hours later, the "hop drive" has commenced. 7 litres of kräusen, breaching the lid...

Beast of a yeast? W3638. Hearty appetite, at least (*edited for formatting only)

 

[krausenhaus]

American Amber Ale

Recipe Specs
----------------
Batch Size (L): 44.0
Total Grain (kg): 10.200
Total Hops (g): 215.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 12.2 (EBC): 24.0
Bitterness (IBU): 35.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
7.000 kg Pale Ale Malt (68.63%)
2.500 kg Munich I (24.51%)
0.400 kg Caraaroma (3.92%)
0.300 kg Medium Crystal (Bairds) (2.94%)

Hop Bill
----------------
20.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g Cascade Pellet (5.6% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
15.0 g Centennial Pellet (9.9% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
20.0 g Citra Pellet (13.5% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
15.0 g Simcoe Pellet (13.5% Alpha) @ 10 Minutes (Boil) (0.3 g/L)
15.0 g Cascade Pellet (5.6% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
15.0 g Centennial Pellet (9.9% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
20.0 g Citra Pellet (13.5% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
15.0 g Simcoe Pellet (13.5% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
15.0 g Cascade Pellet (5.6% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
15.0 g Centennial Pellet (9.9% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
20.0 g Citra Pellet (13.5% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
15.0 g Simcoe Pellet (13.5% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)

Misc Bill
----------------
8.0 g BrewBrite @ 0 Minutes (Boil)
5.0 g Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 21°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

I won't be the only person using this grain bill this weekend, as LHBS gave my order to someone else. Hope they're not doing a single batch.

 

[vykuza]

Brewing the first half of this today:

Nick's Acid Wit
1.048 OG
2.5kg pilsner malt
2.5kg terrified wheat
mashed at 66, then chilled with additional water to 44c and lactobacillus pitched into mash
Going to sour it for 24 hours, sparge and boil as normal.
Spalter at 60 and 20 for 15 ibus

Still tossing up between tangerine peel and bitter orange peel - I think the sweeter aromas of the tangerine would work better with the sourness. Any thoughts?

 

[A3k]

Just made this American Amber Ale.
Looking forward to it. didn't quite get the efficiency i was after, but i'll get over that i'm sure. Will be a bit darker and more bitter than the style, but hopefully i also reckon that'll be nice.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Al's Amber Ale
Brewer: Alan Rowland
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size (fermenter): 20.00 l
Estimated OG: 1.051 SG
Estimated Color: 28.4 EBC
Estimated IBU: 45.7 IBUs
Boil Time: 70 Minutes
Ingredients:

2.30 kg Pale Malt, Ale (Barrett Burston)
1.00 kg Munich I (Weyermann)
0.70 kg Wheat Malt (Barrett Burston)
0.32 kg Caramunich I (Weyermann)
0.32 kg Special B (Dingemans)

22.10 g Amarillo Gold [8.90 %] - First Wort 90.0 29.9 IBUs
25.00 g Amarillo Gold [8.90 %] - Boil 20.0 min 10.3 IBUs
21.10 g Cascade [5.60 %] - Boil 20.0 min 5.5 IBUs

26.20 g Amarillo Gold [8.90 %] - Boil 0.0 min
15.00 g Cascade [5.60 %] - Boil 0.0 min

4.00 g Gypsum (Calcium Sulfate)
3.00 g Calcium Chloride
0.25 Items Whirlfloc Tablet
WLP 001 Califonia Ale Yeast
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.92 l of water at 64.8 C 60.0 C 0 min
Saccharification Heat to 70.0 C over 20 min 70.0 C 45 min
Mash Out Heat to 78.0 C over 10 min 78.0 C 5 min


Cheers

 

[sponge]

I've noticed the last couple of brews I've done have had a bit of a harsh kind've taste. Not really offensive, but quite astringent.

Decided to put a brew down today to try and determine the cause of this issue. I decided to check the temp of the wort in the MT with a digital probe after the HERMS kicked in. Noticed that the brew was actually 10'C warmer than the temp sensor said on the HERMS, and I had only recently changed the temp sensor to be used with this thermal paste stuff in a thermowell but obviously that isn't conducting heat too well and the HERMS is working overboard to try and get to the right temp. I'm assuming I've been mashing around 75-77'C for the last couple of brew which would explain them finishing with high FG's as well <_<

So I threw out the rest of the batch since it was already at the 77'C for it's mash and been replacing the temp sensor with the one I use for my HLT. Couldn't be bothered trying to save it and waste the effort of boiling and fermenting for sub-par beer.

Either way, hopefully means I've sorted out the issue of the bad brews and can look at getting the same recipe down in the next week or two. Was just looking at a bit of a AIPA to use up the rest of some GP and excess hops I had laying around. Looks like I'll need to buy some more GP at some stage as well!

Lesson learnt.

 

[Yob]

punching out a double today with the new system, both cube hopped (50l into cubes)

41.38% Pale Ale Malt
27.59% Wheat Malt
13.79% Munich I
10.34% Rye Malt
6.9% Victory

(Cube 1)
0.4 g/L Magnum (12.5% Alpha)
2 g/L Cascade (7.4% Alpha)
2 g/L Chinook (11.4% Alpha)
2 g/L Citra (11.1% Alpha)

(Cube 2)
0.4 g/L Magnum
2 g/L Amarillo
2 g/L Centennial
2 g/L Mosaic

The magnum is a kettle addition, rest are cube additions in both.

ed: adjusted to per cube.

 

[jefin]

Put down 3 last weekend

Simtenaic Pale Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 30.0
Total Grain (kg): 6.371
Total Hops (g): 105.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 8.5 (EBC): 16.8
Bitterness (IBU): 41.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Maris Otter Malt (78.48%)
1.000 kg Wheat Malt (15.7%)
0.242 kg Crystal Medium - (Thomas Fawcett) (3.8%)
0.129 kg Amber Malt (2.02%)

Hop Bill
----------------
15.0 g Centennial Pellet (10.2% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
15.0 g Centennial Pellet (10.2% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
15.0 g Mosaic Pellet (11% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
15.0 g Simcoe Pellet (12.2% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
15.0 g Centennial Pellet (12.6% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
15.0 g Mosaic Pellet (11% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
15.0 g Simcoe Pellet (12.6% Alpha) @ 10 Minutes (Boil) (0.5 g/L)

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

Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Safale US-05

Ended up mixing the hops for the 10 & 15 min additions and continuously hopped for 20mins

Also put down a Dogfish 60minute and a Mosaic Golden Rye (Dr Smurto Style) but continuously hopped with Mosaic for 30 mins.

Cant wait to bottle 90L of beer, time to grab some keg's I think!

 

[Snow]

Ahhhh... gotta love Fathers Day! Had the day to myself to brew - no interruptions!

Inspired by some awesome beers my sister brought me back from New York, I brewed an American brown ale. Recipe as follows.....

[SIZE=12pt]Batch Size[/SIZE][SIZE=12pt]:[/SIZE][SIZE=12pt] 25.00 L[/SIZE]

[SIZE=12pt]Boil Time[/SIZE][SIZE=12pt]:[/SIZE][SIZE=12pt] 60 min [/SIZE]
Efficiency: 70%
[SIZE=12pt]2.50 kg[/SIZE] [SIZE=12pt]Pale Malt (Barrett Burston) (2.0 SRM)Grain[/SIZE] [SIZE=12pt]36.23 %[/SIZE]
[SIZE=12pt]2.50 kg Pilsner, Barrett Burston (1.6 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]36.23 %[/SIZE]
[SIZE=12pt]0.30 kg Biscuit Malt (23.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]4.35 %[/SIZE]
[SIZE=12pt]0.30 kg Carared (Weyermann) (24.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]4.35 %[/SIZE]
[SIZE=12pt]0.30 kg Munich I (Weyermann) (7.1 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]4.35 %[/SIZE]
[SIZE=12pt]0.30 kg Vienna Malt (Weyermann) (3.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]4.35 %[/SIZE]
[SIZE=12pt]0.30 kg Wheat Malt (Barrett Burston) (1.5 SRM)[/SIZE] [SIZE=12pt]Grain 4.35 %[/SIZE]
[SIZE=12pt]0.20 kg Carafa II (Weyermann) (415.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]2.90 %[/SIZE]
[SIZE=12pt]0.20 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]2.90 %[/SIZE]
[SIZE=12pt]22.00 gm Magnum [14.10 %] (60 min) (First Wort Hop)[/SIZE][SIZE=12pt] 40.1 IBU[/SIZE]
[SIZE=12pt]25.00 gm Orbit [5.30 %] (15 min)[/SIZE] [SIZE=12pt]Hops[/SIZE] [SIZE=12pt]4.2 IBU[/SIZE]
[SIZE=12pt]20.00 gm Amarillo Gold [9.20 %] (0 min) (Aroma Hop-Steep)[/SIZE]
[SIZE=12pt]20.00 gm[/SIZE] [SIZE=12pt]Centennial pellets (0 mins - aroma)[/SIZE]
[SIZE=12pt]20.00gm Cascade [6.70 %] (0 min) (Aroma Hop-Steep)[/SIZE]
[SIZE=12pt]25.00 gm[/SIZE] [SIZE=12pt]Orbit [5.30 %] (Dry Hop 3 days)[/SIZE] [SIZE=12pt]Hops[/SIZE]
[SIZE=12pt]1.0 items[/SIZE] [SIZE=12pt]Sodium Metabisulphite (Mash 60.0 min)[/SIZE] [SIZE=12pt]Misc[/SIZE]
[SIZE=12pt]1.0 items[/SIZE] [SIZE=12pt]Whirlfloc Tablet (Boil 10.0 min)[/SIZE] [SIZE=12pt]Misc[/SIZE]
[SIZE=12pt]1.0 tsp[/SIZE] [SIZE=12pt]Yeast Nutrient (Boil 10.0 min)[/SIZE] [SIZE=12pt]Misc[/SIZE]
[SIZE=12pt]3.00 gm[/SIZE] [SIZE=12pt]Chalk (Mash 60.0 min)[/SIZE] [SIZE=12pt]Misc[/SIZE]
[SIZE=12pt]1 Pkgs[/SIZE] [SIZE=12pt]American Ale (Craftbrewer)[/SIZE] [SIZE=12pt]Yeast-Ale[/SIZE]

Mash at 65 for 60mins

[SIZE=12pt]Measured Original Gravity[/SIZE][SIZE=12pt]:[/SIZE][SIZE=12pt] 1.059 SG[/SIZE]
[SIZE=12pt]Bitterness:[/SIZE][SIZE=12pt] 44.3 IBU[/SIZE]
[SIZE=12pt]Est Color:[/SIZE][SIZE=12pt] 18.9 SRM[/SIZE]

Cheers - Snow

 

[JasonP]

Ahhhh... gotta love Fathers Day! Had the day to myself to brew - no interruptions!

Inspired by some awesome beers my sister brought me back from New York, I brewed an American brown ale. Recipe as follows.....

[SIZE=12pt]Batch Size[/SIZE][SIZE=12pt]:[/SIZE][SIZE=12pt] 25.00 L[/SIZE]

[SIZE=12pt]Boil Time[/SIZE][SIZE=12pt]:[/SIZE][SIZE=12pt] 60 min [/SIZE]
Efficiency: 70%
[SIZE=12pt]2.50 kg[/SIZE] [SIZE=12pt]Pale Malt (Barrett Burston) (2.0 SRM)Grain[/SIZE] [SIZE=12pt]36.23 %[/SIZE]
[SIZE=12pt]2.50 kg Pilsner, Barrett Burston (1.6 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]36.23 %[/SIZE]
[SIZE=12pt]0.30 kg Biscuit Malt (23.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]4.35 %[/SIZE]
[SIZE=12pt]0.30 kg Carared (Weyermann) (24.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]4.35 %[/SIZE]
[SIZE=12pt]0.30 kg Munich I (Weyermann) (7.1 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]4.35 %[/SIZE]
[SIZE=12pt]0.30 kg Vienna Malt (Weyermann) (3.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]4.35 %[/SIZE]
[SIZE=12pt]0.30 kg Wheat Malt (Barrett Burston) (1.5 SRM)[/SIZE] [SIZE=12pt]Grain 4.35 %[/SIZE]
[SIZE=12pt]0.20 kg Carafa II (Weyermann) (415.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]2.90 %[/SIZE]
[SIZE=12pt]0.20 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM)[/SIZE] [SIZE=12pt]Grain[/SIZE] [SIZE=12pt]2.90 %[/SIZE]
[SIZE=12pt]22.00 gm Magnum [14.10 %] (60 min) (First Wort Hop)[/SIZE][SIZE=12pt] 40.1 IBU[/SIZE]
[SIZE=12pt]25.00 gm Orbit [5.30 %] (15 min)[/SIZE] [SIZE=12pt]Hops[/SIZE] [SIZE=12pt]4.2 IBU[/SIZE]
[SIZE=12pt]20.00 gm Amarillo Gold [9.20 %] (0 min) (Aroma Hop-Steep)[/SIZE]
[SIZE=12pt]20.00 gm[/SIZE] [SIZE=12pt]Centennial pellets (0 mins - aroma)[/SIZE]
[SIZE=12pt]20.00gm Cascade [6.70 %] (0 min) (Aroma Hop-Steep)[/SIZE]
[SIZE=12pt]25.00 gm[/SIZE] [SIZE=12pt]Orbit [5.30 %] (Dry Hop 3 days)[/SIZE] [SIZE=12pt]Hops[/SIZE]
[SIZE=12pt]1.0 items[/SIZE] [SIZE=12pt]Sodium Metabisulphite (Mash 60.0 min)[/SIZE] [SIZE=12pt]Misc[/SIZE]
[SIZE=12pt]1.0 items[/SIZE] [SIZE=12pt]Whirlfloc Tablet (Boil 10.0 min)[/SIZE] [SIZE=12pt]Misc[/SIZE]
[SIZE=12pt]1.0 tsp[/SIZE] [SIZE=12pt]Yeast Nutrient (Boil 10.0 min)[/SIZE] [SIZE=12pt]Misc[/SIZE]
[SIZE=12pt]3.00 gm[/SIZE] [SIZE=12pt]Chalk (Mash 60.0 min)[/SIZE] [SIZE=12pt]Misc[/SIZE]
[SIZE=12pt]1 Pkgs[/SIZE] [SIZE=12pt]American Ale (Craftbrewer)[/SIZE] [SIZE=12pt]Yeast-Ale[/SIZE]

Mash at 65 for 60mins

[SIZE=12pt]Measured Original Gravity[/SIZE][SIZE=12pt]:[/SIZE][SIZE=12pt] 1.059 SG[/SIZE]
[SIZE=12pt]Bitterness:[/SIZE][SIZE=12pt] 44.3 IBU[/SIZE]
[SIZE=12pt]Est Color:[/SIZE][SIZE=12pt] 18.9 SRM[/SIZE]

Cheers - Snow

I have to ask, why are you using 9 malts? Seems pointless with most of those unless you are using up old stock.

 

[Midnight Brew]

I have to ask, why are you using 9 malts? Seems pointless with most of those unless you are using up old stock.

Its about 85% base

Ahhhh... gotta love Fathers Day! Had the day to myself to brew - no interruptions!

Inspired by some awesome beers my sister brought me back from New York, I brewed an American brown ale. Recipe as follows.....


Cheers - Snow

Wouldnt wanna send some my way to evaluate? Id be tempted to add more flavour additions and down the Magnum till you hit target IBU but regardless it looks like it'll be a ripper.

 

[Snow]

I have to ask, why are you using 9 malts? Seems pointless with most of those unless you are using up old stock.

LOL - yeah it does look a tad excessive....
It was originally a recipe for an NHC award winning pale ale, but then I wanted to make a brown ale, so I added the crystal malts and carafa.

MB, I deliberately kept the flavour additions at a minimum, as the last time I made one the hop flavour overpowered the malt, which is out of style for a brown. This is for a comp, so I was trying to keep it close to style.

Cheers - Snow.

 

[JasonP]

LOL - yeah it does look a tad excessive....
It was originally a recipe for an NHC award winning pale ale, but then I wanted to make a brown ale, so I added the crystal malts and carafa.

MB, I deliberately kept the flavour additions at a minimum, as the last time I made one the hop flavour overpowered the malt, which is out of style for a brown. This is for a comp, so I was trying to keep it close to style.

Cheers - Snow.

Fair enough if you are copying a recipe, but I think you can brew the same beer with leaving out 3 or 4 of those malts.

 

[winkle]

There are far too many empty kegs loitering in the brewery at the moment.
Batch 1 (tomorrow) Flying Pig Bitter.
Batch 2 (Friday) La Grisette.

 

[syl]

Dropped 75 Litres of DSGA on the Braumeister on the weekend, got 80% efficiency w/12.5kgs of grains.

Going to mill slightly finer (1.2mm down to 1mm) next time and aim for 85%

 

[Khellendros13]

Brewed on Saturday, first use of Mosaic and Citra, in an APA I need to keg and carb on Saturday morning...

Hit OG and volume targets. Hope this ends up tasty

Batch Size: 20L Style: American Pale Ale () Boil Size: 30L Style Guide: BJCP 2008 Color: 6.1 SRM Equipment: My Equipment Bitterness: 37.9 IBUs Boil Time: 60 min Est OG: 1.049 (12.1° P) Mash Profile: Single Infusion, Full Body, Batch Sparge CUSTOM Est FG: 1.012 SG (3.0° P) Fermentation: Ale, Single Stage ABV: 4.9%

37L Melbourne Water
4.90 g Calcium Chloride (Mash 60 min)
9.90 g Epsom Salt (MgSO4) (Mash 60 min)
3kg Pale Malt, Maris Otter (3.0 SRM)
.9kg Munich Malt (9.0 SRM)
.9kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM)
5g Roasted Barley (Joe White) (710.0 SRM)
10g Mosaic (HBC 369) [11.0%] - First Wort
30g Mosaic (HBC 369) [11.0%] - Boil 10 min
9 20g Citra [11.9%] - Boil 10 min
0 15g Mosaic (HBC 369) [11.0%] - Steep 0 min
10g Citra [11.9%] - Steep 0 min
1 pkgs American Ale II (Wyeast Labs #1272) Yeast
40g Mosaic (HBC 369) [11.0%] - Dry Hop 0 days

 

[tricache]

Recipe: Schwarzbier
Brewer: Adam
Style: Schwarzbier (Black Beer)
TYPE: All Grain

Recipe Specifications
Batch Size (fermenter): 23.00 l
Estimated OG: 1.052 SG
Estimated Color: 68.2 EBC
Estimated IBU: 27.2 IBUs
Boil Time: 60 Minutes

Ingredients
3200.00g x Munich Malt (17.7 EBC)
2000.00g x Pilsner (2 Row) Ger (3.9 EBC)
240.00g x Carafa II (811.6 EBC)
240.00g x Chocolate Malt (1300.0 EBC)
100.00g x Caraaroma (256.1 EBC)
1.00 tsp x Salt (Boil 60.0 mins)
25.00g x Mt. Hood [6.00 %] - Boil 60.0 min
25.00g x Mt. Hood [6.00 %] - Boil 20.0 min
0.50 x Whirlfloc Tablet (Boil 10.0 mins)
25.00g x Mt. Hood @ 2.0 min
Bohemian Lager Yeast(Wyeast Labs #2124)

My first ever Schwarzbier and first time trying liquid yeast too! Eeeeeek!!

 

[soundawake]

I will be brewing this in mid Oct when I get back from overseas... but I want to brew it now!

Triple Threat (American Pale Ale)

Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 34.4 (Average)

90.91% Pilsner
5.45% Caramunich I
3.64% Rye Malt

0.9 g/L Centennial (10.2% Alpha) @ 60 Minutes (Boil)
1.3 g/L Cascade (7.2% Alpha) @ 15 Minutes (Boil)
1.1 g/L Citra (11.9% Alpha) @ 0 Minutes (Boil)

0.2 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes. Boil for 80 Minutes

Fermented at 18°C with BRY-97

Notes: Dry hop 1.0 g/L Citra day 5

Recipe Generated with BrewMate

 

[winkle]

Check list,
1. Grisette brewed - check,
2. Flying Pig Bitter mashing - check,
3. Glass of Apricot Sour Ale in hand - ?
(Just fixing number three)