What Are You Brewing III

[tazman1967]

Second of my Farmhouse Ales:
From Zymurgy May/June 2012,

Brettanomyces Farmhouse Ale
By Chad Yakobson, Brewer at The Crooked Stave Artisian Beer Project.

All Grain Recipe 5.25 Gallons (19.87 L) Ingredients
6.0 lb (2.72 kg)
Two-row pale malt
2.25 lb (1.02kg)
10° L Munich malt
12.0 oz (340g)
Rye malt
12.0 oz (340g)
Wheat malt
8.0 oz (227g)
Simpsons Naked Golden Oats
8.0 oz (227g)
Spelt malt
0.63 oz (18g)
Mt. Hood, 6% AA (First Wort Hops)
0.17 oz (5g)
Ground corriander (20 min)
0.35 oz (10g)
Aroma hop of your choice (10 min)
0.17 oz (5g)
Fresh citrus zest (5 min)
0.35 oz (10g)
Dry hop of your choice (secondary

*Brettanomyces yeast
Statistics
Original Specific Gravity: 1.053 (13° Plato)
Final Gravity: *Depending on which strain of Brett you use, FG will vary.
Efficiency: 70%
Boil Time: 90 minutes
Directions
Standard infusion mash. Rest untill conversion, re-circulate, and sparge with water at 169° F (76° C). Aroma hop of your choice. Can go American citrusy or German noble hop. Dry hop for some citrus or to add more aromatics.
Mini-mash Version
Substitute 2.8 lb (1.3 kg) pale liquid malt extract for 4 lb (1.8 kg) of the two-row malt. Substitute 0.5 lb (227 kg) liquid wheat malt extract for the wheat malt. Subsititute 1.5 lb (680 g) liquid Munich malt extract for the Munich malt. Mash the rye, spelt, and oats with 2 lb (0.9 kg) of two-row malt at 151° F (66° C) for 60 minutes. Strain and sparge. Add malt extracts, bring to boil, and proceed with recipe as written

I've scaled it up to 23L, batch, Im using WLP644 Brett Trois from a stepped up 3L starter.
This yeast is my primary fermenter hence the 3L starter, no Sacc. to help it out.
Hops Im using are Tettnanger and Saaz.
Spelt Grain is Weyermann malted

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[krausenhaus]

American Pale Ale

Recipe Specs
----------------
Batch Size (L): 44.0
Total Grain (kg): 9.900
Total Hops (g): 260.00
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): 36.0 (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

----------------
20.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
20.0 g Calypso Pellet (15.6% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
10.0 g Centennial Pellet (9.9% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
20.0 g Citra Pellet (13.5% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
20.0 g Calypso Pellet (15.6% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
10.0 g Centennial Pellet (9.9% Alpha) @ 5 Minutes (Boil) (0.2 g/L)
20.0 g Citra Pellet (13.5% Alpha) @ 5 Minutes (Boil) (0.5 g/L)
20.0 g Calypso Pellet (15.6% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
10.0 g Centennial Pellet (9.9% Alpha) @ 0 Minutes (Aroma) (0.2 g/L)
20.0 g Citra Pellet (13.5% Alpha) @ 0 Minutes (Aroma) (0.5 g/L)
30.0 g Calypso Pellet (15.6% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)
20.0 g Centennial Pellet (9.9% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)
40.0 g Citra Pellet (13.5% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)

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

Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Wyeast 1056 - American Ale



And there's a ******* storm. Can't see this one going seamlessly.

 

[sponge]

Hoping to get a bit of a US stout down tomorrow as a final run with some 1272 before moving onto a few uk beers with some 1469.

US Stout

60% pils
20% munich
5% dark xtal
5% rye
5% midnight wheat
3% choc
2% RB

Centennial & Cascade @ FWH & 2g/L cube

1.071
70IBUs
1272

 

[sponge]

Ended up using the rest of the Simcoe I had lying around instead of the centennial, and the rest of a pack of roast barley and carafa spec 1 I had for the rb part of the grist.

Finished up at 1.074, but brewed, cleaned and packed up.

 

[markjd]

Made a quick apple cider today:

6 x 3L Coles Smart Buy Apple Juice
500g brown sugar
2 x 2.5ml tanin
4 x 2.5ml malic acid
500ml water
Nottingham yeast

Boiled the water with brown sugar, tanin, malic acid and added the lot to the fermenter filled with 18L apple juice. Yeast added to the brew (?) and will let ferment at ambient temp which is about 20C.

 

[JDW81]

Putting down a hefe tomorrow, with a hochkurz decoction.

49.1% wheat malt
32.7% pilsner
18.2% Vienna

Halltertauer Mittelfrueh to 13 IBUs

Fermented with 3068.

 

[tazman1967]

Im just finishing the boil on one of these..
60/40 Wheat, Pils
16 IBU's Hallertauer
3068
Mash 43/15, 65/30, 72/30, mashout and sparge at 80C

 

[brewtas]

Just about to start heating the water for this one. Recipe from Shut Up About Barclay Perkins.

Barclay Perkins 1859 EI Porter (18L batch)
OG: 1.065
FG: 1.017
IBU: 185 IBU
ABV: 6.5%
EBC: 57

72.5% Golden Promise
19.3% Brown malt
4.8% Amber malt
3.4% Black malt

150g EK Golding @ 120 min
60g EK Golding @ 60 min
60g EK Golding @ 30 min
25g EK Golding @ Dry hop

WY1968

 

[markjd]

Brewing a Fuller's London Porter clone this morning.

 

[Donske]

Just about to start heating the water for this one. Recipe from Shut Up About Barclay Perkins.

Barclay Perkins 1859 EI Porter (18L batch)
OG: 1.065
FG: 1.017
IBU: 185 IBU
ABV: 6.5%
EBC: 57

72.5% Golden Promise
19.3% Brown malt
4.8% Amber malt
3.4% Black malt

150g EK Golding @ 120 min
60g EK Golding @ 60 min
60g EK Golding @ 30 min
25g EK Golding @ Dry hop

WY1968

Wow, 185 IBUs in a porter, have you tried the recipe before?

 

[brewtas]

I haven't brewed it before. It is an absolute shitload of hops considering the time they're going into the boil. I understand that it was aged for 6-12 months before being shipped to India so I guess it could have had 12-18 months on it by the time the soldiers were drinking it.

I'm planning on having a few but leaving most of the rest to try over the next couple of years. That's the theory at least.

 

[hsb]

I'm going to bang out a Pilsner.

Something like:

Pilsner Malt - 97%
(Maybe) Carapils - 1%
Acidulated Malt - 2%

Saaz - lots

Looking at the Wheeler - European Ales - book I have. He recommends 50/60/70 as a mash schedule. On the face of it, this seems crazy to me!
Anyone have any experience of such an unusual temperature stepped mash? I've never done a Czech Pilsner before.

 

[mje1980]

A lot of people do a simplified version. Google "hochkurz". I always do a 60's rest, then a low 70's rest. The 50 is for a quick protein rest. Plenty do that too with great results.

My next will be a beire de garde brune

74.5% MO
15.7% sugaz
5.9% biscuit
2% spec b
2% Simpsons med crystal.

62-45, 72-15

Hallertau 60

1.058
13ibu

Wyeast 3725

 

[hsb]

Thanks ^. Got it. Found a good link here. Not normally one for German styles (what have the Germans ever done for beer?) so a new one on me.

 

[OneEye]

Have a few batches fermenting away at the moment for Grand Final Day this weekend.

First is a Cal Common... something easy drinking and somewhat familiar for the unadventurous of my mates

Second is a Watermelon Wheat - 60% Pils 40% Wheat 17 IBU... just added fresh pureed watermelon to the fermenter about an hour ago. Will let it sit until Friday then I'll keg it and force carb

Third is a nice big Pliny clone... recipe is here at about 3 weeks now and tasting great out of the fermenter! Really excited for this one!

 

[mje1980]

Thanks ^. Got it. Found a good link here. Not normally one for German styles (what have the Germans ever done for beer?) so a new one on me.

It can work for most styles. It's just about tailoring the malt profile you want. For dry beers, a longish low 60's rest makes for lots of fermentables, and the short low 70's helps for head retention, and also a bit of mouthfeel/body. Manticle and others are much more clued up on them, though I've been doing 2 steps on all my beers for a while now. Just gives more control of fermentability and mouthfeel IMHO.

 

[hsb]

Thanks - I should add that I almost always do a 63/68/72/78 step mash (times vary depending on body) and sometimes a protein rest too.
it's the 50C, 60C, 70C schedule Wheeler suggests for Budvar that had me confused. 60C and 70C being outside sacc range afaik.
That link I found has 61/70/75 for Hochkurz so pretty close.
I'll upload a copy of the recipe later when I get home.

 

[Dan Pratt]

Dusseldorf Altbier 1

OG - 1.050
ABV - 5.4%
IBU - 40
EBC - 44
Eff - 80%

Malts
Munich - 60%
Vienna - 30%
Caramunich - 10%

Time/Temp - MI/20c, 15/50, 60/65, 20/72, 15/78

Hops
Czech Saaz T45 (AA 8%) - 65g @ 60mins

Yeast
Wyeast German Ale 1007 Fermented @ 15c

Lagered for 6 weeks @ 2c

 

[rheffera]

I've Got a Kolsch , Altbier and a dark ale with coopers re cultured down at the moment

 

[manticle]

Thanks - I should add that I almost always do a 63/68/72/78 step mash (times vary depending on body) and sometimes a protein rest too.
it's the 50C, 60C, 70C schedule Wheeler suggests for Budvar that had me confused. 60C and 70C being outside sacc range afaik.
That link I found has 61/70/75 for Hochkurz so pretty close.
I'll upload a copy of the recipe later when I get home.

60 is still ok for alpha, 70 is still OK for beta. In fact beta will still work at 70 - it's just not optimised. From memory it will be working up to about 75 and alpha to about 80.

Will check Kunze when I get home if I remember for the suggested temp ranges although various texts suggest various ranges and I believe its an optimisation curve based on time, temp, pH etc. Too low and enzymes are inactive or sluggish, too high and they begin to denature. I think the Kunze ranges are the extreme ends as other texts (Fix from memory) will suggest 60-65 for beta, 66-70 for alpha but these are optimums, not extremes.