What Are You Brewing III

[mje1980]

Ah bugger!

 

[mje1980]

I opened the chinook to weigh out, and smelt it for a good 5 minutes. Yum

 

[malt_shovel]

IPA.

BB Pale, Victory & Carapils to 1.067
Apollo early, then Citra and Motueka late to around 65 IBU
Will dry hop with Citra / Motueka combo
BRY-97 @ 18oC.
Can't wait to taste this one!

 

[krausenhaus]

If the stuck sparge wasn't enough, look what I found in the mash tun!

Anyone ever tried wasp as an adjunct before?

 

[mje1980]

It should give the beer a bit of a sting....




Cheesy joke of the day!

 

[krausenhaus]

And then a bee got in the kettle when I was filling the fermentors!! Spring is the worst!

 

[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

Will finally brew this tomorrow.

 

[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?

Ended up going Wyeast 3068 Weihenstephan Weizen
Smacked the pack yesterday and it grew just a little bit...

 

[manticle]

Some kind of worked out on the fly aipa tomorrow I think. Just blew the keg on a leftovers (not mongrel keg - just using up ingredients) that was tasting really nice so i might go for something similar.

Got to get some UK crystal so I can do a dark mild and maybe a challenger esb on the weekend.

Took a day off to attend to some business but business delayed till next week and I haven't brewed for a month (long time for me), so work can wait.

 

[Bentnose]

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

I was thinking of just leaving it and having as a 3.5 to 4% beer, means it would mature faster and I can drink more :chug: . This is the second time I've made this recipe, the first time, about 10 years ago 3V system, I couldn't find the brown sugar and used golden syrup, it won a number of awards, it was OG 1.049. I'll make it again next year and try to remember to add the brown sugar

 

[Bentnose]

Oh I was just thinking, could I prime with brown sugar? I prime each bottle individually.

 

[mje1980]

Saison 18

82.5% dingemans pils
5.9% raw wheat
5.9% flaked barley
5.9% sugaz

Hallertau 60 mins

62-45, 72-15

Belle saison

1.046
20 IBU

Possibly some calypso or helga late in the boil. Not much though

Edit, sounds like calypso should work well with a saison. I'm gunna add a small amount at 10 mins

 

[NickB]

Triple batch of American Wheat today....

8kg BB Wheat
4kg BB Galaxy
75g CaraFa II

30g of Horizon @ 90

Then 3 cubes each with a different hop - El Dorado, Calypso and Sorachi Ace (still deciding on amounts)

Should end up about 4.5% and maybe 30 IBUs

Should be interesting as I've never brewed with any of these hops (Thanks Yob!)

Cheers

 

[Dan Pratt]

Triple batch of American Wheat today....

8kg BB Wheat
4kg BB Galaxy
75g CaraFa II

30g of Horizon @ 90

Then 3 cubes each with a different hop - El Dorado, Calypso and Sorachi Ace (still deciding on amounts)

Should end up about 4.5% and maybe 30 IBUs

Should be interesting as I've never brewed with any of these hops (Thanks Yob!)

Cheers

hey NickB - which yeast will you use for those?

 

[NickB]

Probably just go with US-05/1056 as I already have a cake on the go.

Cheers

 

[Bribie G]

Finally after all these years I'm attempting a Brians SA - the National Beer of Wales - inspired by LagerBomb's recent visit to Shirley Bassey country.

From their site and various interpretations on Pom Forums:
*****************************

SA 2013
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.600
Total Hops (g): 55.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.49 %
Colour (SRM): 8.7 (EBC): 17.1
Bitterness (IBU): 32.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.300 kg Pale Malt Bairds Pearl (93.48%)
0.300 kg Crystal Heritage Simpsons (6.52%)

Hop Bill
----------------
25.0 g Challenger Pellet (6.1% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
15.0 g East Kent Golding Pellet (4.7% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Fuggles NZ flowers Pellet (7.1% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
12.0 g East Kent Golding tea into fermenter after 2 days.

Single step Infusion at 65°C for 60 Minutes.
Fermented at 20°C with Wyeast 1084 - Irish Ale

*****************************
I was agonising about the yeast as Brains have their own strain - a UK forum suggested something not too attenuative such as Irish Ale.

Well it's Celtic, boyo.

 

[Not For Horses]

Might brew Saison du Patersonia tomorrow...

10L batch size

Fermentables
----------------
2.50 kg NFH Pale Malt (82%)
0.18 kg NFH CrackerJack Biscuit (6%)
0.18 kg Flaked Wheat (6%)
0.18 kg Leatherwood honey (6%) (Late Addition in boil)

Misc
----------------
5.00 g Crushed Tasmanian mountain pepperberries @ 5 min

Hop Bill
----------------
10.0 g Perle (8.7% Alpha) @ 60 Minutes
10.0 g Hallertau Mittelfruh (4.3% Alpha) @ 15 Minutes
15.0 g Hallertau Mittelfruh (4.3% Alpha) @ 0 Minutes


Single step Infusion at 65°C for 60 Minutes.
Fermented at 27°C with WLP565 & 566


Was thinking about making it 100% Tasmanian using Ella hops but I'm not so sure... Thoughts?

 

[Lodan]

Having a crack at a Russian Imperial Stout today

 

[sponge]

After spending the last few weeks working out in sunny old renmark, it's time to get some brew on over the long weekend before heading back out next week.

Bit of a best bitter

80% MO
7% heritage xtal
7% caramunich
5% victory
1% midnight wheat

2g/L Willamette @ cube

1.044
27IBUs

Probably ferment with some 1968, for a change from my run of 1469.

 

[tazman1967]

Saison 18

82.5% dingemans pils
5.9% raw wheat
5.9% flaked barley
5.9% sugaz

Hallertau 60 mins

62-45, 72-15

Belle saison

1.046
20 IBU

Possibly some calypso or helga late in the boil. Not much though

Edit, sounds like calypso should work well with a saison. I'm gunna add a small amount at 10 mins

I have Helga in a saison atm.. smells awesome. Oranges is what first comes to mind.