What Are You Brewing III

[wide eyed and legless]

Batemans XXX Bitter, made one batch last week and just tasting out the fermenter I know its a winner.

 

[malt_shovel]

First attempt at a low abv brew.
Going for a 2.5 - 3% saison.
Using 2kg vienna and .25kg caramunich I in a 20ltr batch mashing around 70degC. Magnum for bittering and then el dorado for a flavour addition. Belle Saison kept at its lower end say 21 degc.
Anyone had success with low abv saison?

 

[manticle]

Will check Kunze when I get home

No I won't. I will check de Clerck. Brain fart.

Anyway optimum for alpha according to de Clerck is 70 (pH 5.8) and it is rapidly destroyed at 80.

Optimum for beta is 65 (pH 5.4) and rapidly destroyed at 75.

 

[stakka82]

Commissioned to provide 2 kegs for a mate's party. Gave him the choice between a pale, amber, or porter, and he chose amber.

Probably a decent percentage of lager drinkers there so I don't want to scare anyone. Chose the middle ground between what I would want and please the masses.

Jordan's Amber
American Amber Ale

Recipe Specs
----------------
Batch Size (L): 52.0
Total Grain (kg): 10.600
Total Hops (g): 170.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 12.4 (EBC): 24.4
Bitterness (IBU): 43.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
8.000 kg Pale Ale Malt (75.47%)
2.000 kg Munich II (18.87%)
0.500 kg Crystal 120 (4.72%)
0.100 kg Chocolate (0.94%)

Hop Bill
----------------
30.0 g Chinook Pellet (11.4% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
100.0 g Simcoe Pellet (12.2% Alpha) @ 0 Minutes (Boil) (1.9 g/L)
40.0 g Simcoe Pellet (12.2% Alpha) @ 0 Days (Dry Hop) (0.8 g/L)

Misc Bill
----------------
5.0 g Calcium Chloride @ 0 Minutes (Mash)
5.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Step Infusion at 53/62/72/78°C for 10/30/30/15 Minutes.
Fermented at 20°C with BRY-97/US-05

Upside is I'll score a 10l cube out of it too

 

[Bentnose]

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.

How does this taste markjd, always been interested in making cider, better than kit cider?

 

[GuyQLD]

Because we apparently don't have autumn in Queensland so gearing up for summer.

Vanilla Cream Ale
Cream Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.150
Total Hops (g): 30.00
Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.17 %
Colour (SRM): 3.9 (EBC): 7.6
Bitterness (IBU): 20.0 (Rager - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.200 kg Pale Ale Malt (42.72%)
2.200 kg Pilsner (42.72%)
0.300 kg Dextrose (5.83%)
0.300 kg Flaked Corn (5.83%)
0.150 kg Acidulated Malt (2.91%)

Hop Bill
----------------
30.0 g Tettnanger Pellet (4.75% Alpha) @ 60 Minutes (Boil) (1.3 g/L)

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

Single step Infusion at 65°C for 90 Minutes.
Fermented at 18°C with Safale US-05

And for tomorrow's sequel; Although I'm not sure if I'm happy with it yet. Suggestions welcome.

IPA
English IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.300
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): 9.0 (EBC): 17.8
Bitterness (IBU): 49.1 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Maris Otter Malt (94.34%)
0.150 kg Crystal 40 (2.83%)
0.150 kg Crystal 80 (2.83%)

Hop Bill
----------------
50.0 g Challenger Pellet (7.2% Alpha) @ 60 Minutes (Boil) (2.2 g/L)

Misc Bill
----------------
4.0 g Calcium Chloride @ 0 Minutes (Mash)
4.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Wyeast 1098 - British Ale

 

[hsb]

No I won't. I will check de Clerck. Brain fart.

Anyway optimum for alpha according to de Clerck is 70 (pH 5.8) and it is rapidly destroyed at 80.

Optimum for beta is 65 (pH 5.4) and rapidly destroyed at 75.

Thanks manticle. Here are the recipes/schedules.

I think, from what you say, I'm more inclined to try the Pilsner Urquell one -50(20)-60(20)-65(30)-70(20)- especially as I've not made a Pilsner before.

BeerSmith2 is suggesting 0 additions for Pilsen profile (from Prospect, Sydney) - less of everything, not much I can do with that.
Think I'll just chuck 2% Acidulated in and see what happens.

Thanks for the feedback on alpha/beta temps.

 

[spryzie]

I've brewed a few things with Saflager S23 during the winter - not particularly happy with any of the results.

So I'm going back to US-05 and making an ESB. It's a Redhook ESB clone which I've had to alter the hop schedule slightly (added some Willamette to the 60 minute addition to get the IBUs up as the Tettnang I've got is quite low AAUs.), sub in crystal 60 and 120 (recipe called for 80), and add in some wheat as I like a head and that seems to be the way to do it easily.

Recipe Specs
----------------
Batch Size (L): 16.0
Total Grain (kg): 3.900
Total Hops (g): 80.00
Original Gravity (OG): 1.054
Final Gravity (FG): 1.014
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 10.8
Bitterness (IBU): 45.2 (Average - No Chill Adjusted) (36 without No Chill adjustment)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.400 kg Pale Ale Malt (87.18%)
0.300 kg Crystal 60 (7.69%)
0.150 kg Wheat Malt (3.85%)
0.050 kg Crystal 120 (1.28%)

Hop Bill
----------------
30.0 g Tettnang Pellet (3.4% Alpha) @ 60 Minutes (Boil) (1.9 g/L)
10.0 g Willamette Pellet (5.3% Alpha) @ 60 Minutes (Boil) (0.6 g/L)
20.0 g Willamette Pellet (5.3% Alpha) @ 15 Minutes (Boil) (1.3 g/L)
20.0 g Tettnang Pellet (3.4% Alpha) @ 5 Minutes (Boil) (1.3 g/L)

Misc Bill
----------------
Fermented at 18°C with Safale US-05

 

[markjd]

Schneider Weisse style with Wyeast 3068, instead of Safale WB-06 as used on previous brews.

 

[NickB]

Just cubed up a Boh Pils

10kg BB Galaxy

90 min mash @ 68

100g Saaz @ 60 mins


OG: 1.060
IBU: 33.8


Cheers

 

[markjd]

How does this taste markjd, always been interested in making cider, better than kit cider?

Don't know yet. I've made two batches so far, but haven't tasted either.

 

[sp0rk]

I did a nice simple wheat beer on the weekend for the CRABs meet

Wheaty Goodness (Weizen/Weissbier)

Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 13.4 (Average)

60% Wheat Malt
40% Pilsner

0.7 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 60 Minutes (Boil)
0.4 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 5 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C


Recipe Generated with BrewMate


Wondering wheat yeast to use, wouldn't mind some nice estery flavours so I'm thinking either WY3638 Bavarian Wheat or WB-06
Opinions or other suggestions?

 

[stakka82]

I've used WB-06 in an almost identical beer and it turned out like a bland hoegaarden. Nice enough, and very refreshing, but a bit boring. The second time around I used oats, coriander seed and orange peel and it was very close to hoegaarden.

If you're looking for esters/weizen style use a liquid weizen yeast I reckon.

 

[Bentnose]

Don't know yet. I've made two batches so far, but haven't tasted either.

When you taste them, let me know if they're any good.

 

[Bentnose]

Brewed Sunday.

Murphy’s Irish Stout, Clone Beers recipe, sort of.

3.5Kg Joe White Ale Malt
400g Weyermann Carafa Special Type 2
300g Joe White Chocolate Malt
170g Joe White Crystal Malt
Mash, 28L strike temp 68 BIAB @ settled @ 66, dropped to 63 after 90 mins. Mash water treated with 1 ¼ tsp of chalk which was probably a mistake with BIAB mash pH levels.
20g Simcoe 11.8% @ 60min
30g Mosaic 11% @ 15 minute plus Irish Moss

est EBC 84.7 est IBU 35.7 OG 1.038 batch size 21.75L, efficiency 68%

Yeast: Danstar Nottingham, rehydrated and pitched at 20 degrees.
This was my first brew with BIAB so the calculations were a bit out, lower than expected evaporation and efficiency. It also didn’t help that I was concentrating on getting the bag out and the wort up to boil so I completely forgot to add 250g of dark brown sugar, that cost me about 4 points.

 

[mje1980]

Belgian IPA

87.5% MO
9.4% sugaz
3.1% raw wheat

Chinook 30 mins
Chinook 10mins

Belle saison

1.070
74 IBU

 

[lael]

Brewed Sunday.

Murphy’s Irish Stout, Clone Beers recipe, sort of.

3.5Kg Joe White Ale Malt
400g Weyermann Carafa Special Type 2
300g Joe White Chocolate Malt
170g Joe White Crystal Malt
Mash, 28L strike temp 68 BIAB @ settled @ 66, dropped to 63 after 90 mins. Mash water treated with 1 ¼ tsp of chalk which was probably a mistake with BIAB mash pH levels.
20g Simcoe 11.8% @ 60min
30g Mosaic 11% @ 15 minute plus Irish Moss

est EBC 84.7 est IBU 35.7 OG 1.038 batch size 21.75L, efficiency 68%

Yeast: Danstar Nottingham, rehydrated and pitched at 20 degrees.
This was my first brew with BIAB so the calculations were a bit out, lower than expected evaporation and efficiency. It also didn’t help that I was concentrating on getting the bag out and the wort up to boil so I completely forgot to add 250g of dark brown sugar, that cost me about 4 points.

make up a small amount of dme, water, simmer it and pour it in the fermenter. Sugar is frequently added during fermentation...

 

[jyo]

Been a bit unhappy with some of the beers I've been brewing lately, so resetting the taste buds with a Hefe-

Hefe October 2013
Weizen/Weissbier

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 10.420
Total Hops (g): 81.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 14.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
5.000 kg Pilsner (47.98%)
5.000 kg Wheat Malt (47.98%)
0.250 kg Acidulated Malt (2.4%)
0.170 kg Melanoidin (1.63%)

Hop Bill
----------------
35.0 g Hersbrucker Pellet (4.2% Alpha) @ 180 Minutes (Mash) (0.8 g/L)
40.0 g Hersbrucker Pellet (4.2% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
6.0 g Hallertau Mittlefrueh Pellet (6.1% Alpha) @ 15 Minutes (Boil) (0.1 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 17°C with Safbrew WB-06

 

[krausenhaus]

Wheaties for both of us, jyo..

American Wheat

Recipe Specs
----------------
Batch Size (L): 44.0
Total Grain (kg): 9.500
Total Hops (g): 183.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 27.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Pilsner (47.37%)
4.000 kg Wheat Malt (42.11%)
0.500 kg Carahell (5.26%)
0.500 kg Rice Hulls (5.26%)

Hop Bill
----------------
18.0 g Magnum Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
10.0 g Centennial Pellet (10.2% Alpha) @ 15 Minutes (Boil) (0.2 g/L)
20.0 g Mosaic Pellet (11% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
15.0 g Centennial Pellet (10.2% Alpha) @ 5 Minutes (Boil) (0.3 g/L)
25.0 g Mosaic Pellet (11% Alpha) @ 5 Minutes (Boil) (0.6 g/L)
15.0 g Centennial Pellet (10.2% Alpha) @ 0 Minutes (Aroma) (0.3 g/L)
30.0 g Mosaic Pellet (11% Alpha) @ 0 Minutes (Aroma) (0.7 g/L)
20.0 g Centennial Pellet (10.2% Alpha) @ 0 Days (Dry Hop) (0.5 g/L)
30.0 g Mosaic Pellet (11% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)

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

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Wyeast 1010 - American Wheat


Recipe Generated with BrewMate

 

[krausenhaus]

oh boy, a stuck sparge!