What Are You Brewing III

[Fourstar]

Double brew day, keeping with my NYE resolutions im preparing to brew for a few comps and its time to test a couple of recipe's that are in development.

I hope they hit the nail on the head the 1st go but i have doubts about the strongarm. It has a bucketload of crystal and i have never used a single crystal in such a high % before, especially in a Bitter. Only time will tell.

Cheers! :icon_cheers:

Fourstars Strongarm
Special/Best/Premium Bitter

Type: All Grain
Date: 14/03/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L Asst Brewer:
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
3.50 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 73.68 %
0.60 kg Crystal (Joe White) (34.2 SRM) Grain 12.63 %
0.30 kg Aromatic Malt (simpsons) (30.0 SRM) Grain 6.32 %
0.35 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.37 %
40.00 gm Challenger [5.60 %] (60 min) Hops 26.2 IBU
10.00 gm Goldings, East Kent [5.00 %] (40 min) Hops 5.1 IBU
10.00 gm Challenger [5.60 %] (15 min) Hops 3.2 IBU
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
9.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

Beer Profile
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.44 %
Bitterness: 34.6 IBU
Est Color: 8.7 SRM

Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 13.00 L of water at 72.8 C 67.0 C
10 min Mash Out Add 10.00 L of water at 81.8 C 73.0 C

Notes
3g CaCl Mash
9g CaSO4 Boil




Singapore Stout!
Foreign Extra Stout

Type: All Grain
Date: 14/03/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
5.00 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 72.46 %
0.50 kg Caramalt (Joe White) (17.3 SRM) Grain 7.25 %
0.50 kg Crystal (Joe White) (34.2 SRM) Grain 7.25 %
0.30 kg Carafa Special III (Weyermann) (470.0 SRM) Grain 4.35 %
0.30 kg Carafoam (Weyermann) (2.0 SRM) Grain 4.35 %
0.30 kg Roasted Barley (Joe White) (412.9 SRM) Grain 4.35 %
30.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 39.5 IBU
3.00 gm Chalk (Mash 60.0 min) Misc
4.00 gm Baking Soda (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

Beer Profile
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.12 %
Bitterness: 39.5 IBU
Est Color: 37.2 SRM

Mash Profile
45 min Mash In Add 20.00 L of water at 75.1 C 69.0 C
10 min Mash Out Add 8.00 L of water at 84.3 C 73.0 C

Notes
Chalk & Baking soda = Mash
Gypsum = Boil

 

[Bribie G]

Finished the jungle wit (finally) but didn't get to Craftbrewer so the mild is off for another week :angry: .

Bugger it I need an easy drinker, so batch of Green Bullet SMASH is called for.

Might switch the ale malt for pils and go for a fake lager look :icon_cheers: .

This is almost identical recipe except for polenta + finished with B-Saaz.



yeah it's good to get into CB once in a while but I always get 3 or 4 brews worth at a time and the $10 freight doesn't break the bank. As opposed to setting foot in the shop that always does :lol:

 

[Bribie G]

Nut Brown Ale with a Yankee Twist

4000 BB Ale
250 Caraaroma
250 JW Choc Chit
250 Med Crystal
100 Melanoidin

90 mins 66 degrees
500 moist brown sugar into kettle

20 Chinese Cluster 90 mins with::
20 Cascade and 20 Centennial, french pressed - solids into hopsock as well for extra bittering and the 500ml of 'liquor' fridged, to be added on pitching

Wyeast Irish 1084 to be fermented at 24 degrees


Edit: Fourstar, I spotted your Strongarm. Well done, I've made a couple of versions and find that 500 of Polenta gives it a really nice grain taste.

 

[Fourstar]

Edit: Fourstar, I spotted your Strongarm. Well done, I've made a couple of versions and find that 500 of Polenta gives it a really nice grain taste.

Cheers, how do you think this will go against something like Camerons?

 

[Bribie G]

Cheers, how do you think this will go against something like Camerons?

Malt, body and colour should be nice, although for the 'copper' colour I've put in some Carafa 2 as well. Your version's hops would probably give the Camerons Brewery Accountant a heart attack :lol: :lol:
Mate, I've followed Graham Wheeler's Book's recipe sort of:

23L version:

3180 Pale Malt
385 White Sugazz
190 Crystal (I think their crystal is what we refer to as Medium)
100 Black Malt

34 Challenger at start of boil
11 Goldings or anything else at 10 mins

I bumped everything up a bit to 4k malt, 500 sugaz, 40 Challenger etc and it turned out really nice. Life's too short to drink 4% Beers

Edit: genuine recycled BG photo:

 

[Fourstar]

Malt, body and colour should be nice, although for the 'copper' colour I've put in some Carafa 2 as well. Your version's hops would probably give the Camerons Brewery Accountant a heart attack :lol: :lol:

Looks good bud. Heart attack!? It's only 15g more than yours and the original recipe i saw was 59g of hops (unsure of AA) overall and fuggles also used. So im 1g off the recipe from the Real Ale Almanac. Ive also adjusted the malt to suit what i had on hand (e.g. JW Ale + Aromatic to give it some complexity). I was concerned with the high % of crystal but still went with it. They are supposed to be good interpreations from tha book. (or so ive heard.)

Should be good (i hope.)

Cheers. :icon_cheers:

 

[NickB]

Brewed this today with my Bro and Dad who are here on holidays:

Recipe: Aussie Old (MK III)

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Volume At Pitching: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.036 SG
Expected OG: 1.050 SG
Expected FG: 1.012 SG
Expected ABV: 5.0 %
Expected ABW: 3.9 %
Expected IBU (using Tinseth): 23.6
Expected Color: 23.0 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 4.300 kg (89.6 %) In Mash/Steeped
UK Chocolate Malt 0.250 kg (5.2 %) In Mash/Steeped
UK Medium Crystal 0.250 kg (5.2 %) In Mash/Steeped

Hops
Australian Super Pride (15.1 % alpha) 12 g Loose Pellet Hops used 60 Min From End

Other Ingredients
Chiller 1000 g used In Boil
Koppafloc 1 g used In Boil

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins


Cheers!

 

[glennheinzel]

I'm liking the look of that grain bill, Rukh!

Think I'll put one similar down for winter...

I know what you mean. This one is a present for my family so I'm thinking that I'll have to do one for myself. :icon_chickcheers:

The cooler temps of the past week definitely has me thinking about winter beers.

 

[stillscottish]

Just waiting for the mash to end on this one.

Recipe: Golden Schlong
Brewer: Campbell
Asst Brewer:
Style: Belgian Golden Strong Ale
TYPE: All Grain
Taste: (735.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.90 L
Estimated OG: 1.080 SG
Estimated Color: 5.5 SRM
Estimated IBU: 23.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.15 kg Rice Hulls (0.0 SRM) Adjunct 2.26 %
2.70 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 40.60 %
1.80 kg Pale Malt Pilsner (Barrett Burston) (2.0 SGrain 27.07 %
1.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 15.04 %
0.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 7.52 %
30.00 gm Styrian Goldings [2.30 %] (90 min) Hops 7.7 IBU
20.00 gm C_Saaz [5.00 %] (90 min) Hops 11.1 IBU
20.00 gm Saaz [2.50 %] (20 min) Hops 3.1 IBU
10.00 gm D Saaz [4.40 %] (10 min) Hops 1.7 IBU
0.53 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.87 gm Sodium Metabisulphite (Mash 90.0 min) Misc
1.06 items Whirlfloc Tablet (Boil 15.0 min) Misc
8.70 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
0.50 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.52 %
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 6.15 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.00 L of water at 72.8 C 64.0 C

 

[under]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 12 - Rice Is Nice
Brewer: Dazza
Asst Brewer:
Style: Standard American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.00 L
Estimated OG: 1.049 SG
Estimated Color: 5.9 EBC
Estimated IBU: 19.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 70.00 %
1.00 kg Rice, Flaked (2.0 EBC) Grain 20.00 %
0.50 kg Carapils / Carafoam (Weyermann) (3.9 EBC) Grain 10.00 %
10.00 gm Northern Brewer [9.60 %] (75 min) (First Hops 11.9 IBU
20.00 gm Liberty [4.50 %] (20 min) Hops 5.9 IBU
20.00 gm Liberty [4.50 %] (5 min) Hops 1.9 IBU


Looking at this I hope the liberty go well.

 

[winkle]

Brewed this today with my Bro and Dad who are here on holidays:

Recipe: Aussie Old (MK III)

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Volume At Pitching: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.036 SG
Expected OG: 1.050 SG
Expected FG: 1.012 SG
Expected ABV: 5.0 %
Expected ABW: 3.9 %
Expected IBU (using Tinseth): 23.6
Expected Color: 23.0 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 4.300 kg (89.6 %) In Mash/Steeped
UK Chocolate Malt 0.250 kg (5.2 %) In Mash/Steeped
UK Medium Crystal 0.250 kg (5.2 %) In Mash/Steeped

Hops
Australian Super Pride (15.1 % alpha) 12 g Loose Pellet Hops used 60 Min From End

Other Ingredients
Chiller 1000 g used In Boil
Koppafloc 1 g used In Boil

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins


Cheers!

Pardon my ignorance, but what is the 1000g of chiller? :huh: .

 

[NickB]

Lol, just the chiller in the boil! Have no way of saying wether I chill or not

cheers!

 

[randyrob]

Haven't got a lot of specialty malts on board but hopefully there will be enough to get me over the line, oh how i need some munich!

77 - AUS/NZ Bitter

Original Gravity (OG): 1.050
Colour (SRM): 13.2
Bitterness (IBU): 39.9

84.5% Pale Ale Malt
5% Wheat Malt
5% Caramunich I
3% Crystal 120
2% Amber Malt
0.5% Black Roasted Barley

0.4 g/l Magnum (14.4% Alpha) @ 60 Minutes (Boil)
1.2 g/l Stickebract (11.7% Alpha) @ 10 Minutes (Boil)
0.7 g/l Galaxy (15% Alpha) @ 10 Minutes (Boil)
1.2 g/l Stickebract (11.7% Alpha) @ 0 Minutes (Boil)
0.7 g/l Galaxy (15% Alpha) @ 0 Minutes (Boil)

Single step Infusion at 66C for 90 Minutes. Boil for 90 Minutes

Fermented at 20c with Safale US-05

Recipe Generated with BrewMate

 

[raven19]

This went into the no chill cube last night.

Recipe: Bitter Challenge Beer
Style: Extra Special/Strong Bitter (English Pale Ale)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.63 L
Estimated OG: 1.045 SG
Estimated Color: 9.8 SRM
Estimated IBU: 35.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.54 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 91.72 %
0.31 kg Weyermanns Caraamber (70.0 SRM) Grain 6.26 %
0.05 kg Bairds Crystal, Medium (150.0 SRM) Grain 1.01 %
0.05 kg Weyermann Wheat Pale (4.0 SRM) Grain 1.01 %
61.77 gm Bramling Cross [5.10 %] (60 min) Hops 35.0 IBU
0.50 items Whirlfloc (Boil 15.0 min) Misc
1 Pkgs 1469 (Wyeast) Yeast-Ale

 

[gava]

Brewing this tomorrow.. .my first recipe i've put together myself (with some help cheers guys/girls)

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Give it a Bash Pale Ale
Brewer: Ramm BeerDip
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.91 L
Estimated OG: 1.051 SG
Estimated Color: 7.2 SRM
Estimated IBU: 28.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 90.00 %
0.40 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 8.00 %
0.10 kg Bairds Dark Crystal (132.0 SRM) Grain 2.00 %
20.00 gm Pride of Ringwood [10.20 %] (90 min) Hops 21.8 IBU
5.00 gm Nelson Sauvin [11.50 %] (10 min) Hops 2.3 IBU
10.00 gm Cascade [7.80 %] (10 min) Hops 3.1 IBU
5.00 gm Nelson Sauvin [11.50 %] (2 min) Hops 0.5 IBU
10.00 gm Cascade [5.50 %] (2 min) Hops 0.5 IBU
1 Pkgs SafAle American Ale (DCL Yeast #US-05(56))Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.00 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 13.04 L of water at 74.6 C 65.6 C

 

[glennheinzel]

Russian Imperial Stout based mostly on Jamil's recipe...

Size: 16 L
Efficiency: 55.0%

Original Gravity: 1.108
Terminal Gravity: 1.029
Color: 47.78
Alcohol: 10.52%
Bitterness: 85.3

Ingredients:
9 kg Maris Otter Pale Ale Malt
0.7 kg Roast Barley
0.45 kg Special B - Caramel malt
0.23 kg German CaraMunich II
0.25 kg Chocolate Wheat Malt
0.25 kg Chocolate Rye Malt

1.0 tbs 5.2 pH Stabilizer - added during mash

50 g East Kent Goldings (4.8%) - added during boil, boiled 60 min
50 g Fuggle (4.2%) - added during boil, boiled 60 min
50 g East Kent Goldings (4.8%) - added during boil, boiled 10.0 min
50 g East Kent Goldings (4.8%) - added during boil, boiled 0.0 min

1.0 tsp Wyeast Nutrient - added during boil, boiled 15.0 min

Wyeast WY1028 London Ale WY1028

 

[Tony]

Well it had to happen some day.

The APA Nazi is making an APA with lots of cascade. fresh hops from the US to try out.

going for something down the Matilda bay Alpha Pale Ale road which i drink off tap at the Newcastle Brewery and quite like it. Fingers crossed i can get an APA right one day.

here is what im planning (just about to mash in) Its a bit stronger but meh



Alpha Pale Ale Clone

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 11.40
Anticipated OG: 1.054 Plato: 13.28
Anticipated EBC: 18.7
Anticipated IBU: 40.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
70.2 8.00 kg. Weyermann Bohemien Pils GErmany 1.038 4
21.9 2.50 kg. JWM Wheat Malt Australia 1.040 4
4.4 0.50 kg. Biscuit Belgium 1.035 22
3.5 0.40 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
24.00 g. Columbus Pellet 13.20 14.1 40 min.
50.00 g. Cascade Pellet 7.80 9.8 15 min.
70.00 g. Cascade Pellet 7.80 10.1 10 min.
80.00 g. Cascade Pellet 7.80 6.3 5 min.
100.00 g. Cascade Pellet 7.80 0.0 0 min.


Yeast
-----

WYeast 1272 American Ale II

 

[grod5]

I'm brewing this sometime this afternoon, but I feel like I have gone too easy on the hops compared to Tony's above.

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 30.22 L
Estimated OG: 1.049 SG
Estimated Color: 20.9 EBC
Estimated IBU: 45.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Mild Malt (7.9 EBC) Grain 83.33 %
0.30 kg Munich (16.0 EBC) Grain 6.25 %
0.25 kg Amber Malt (43.3 EBC) Grain 5.21 %
0.25 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 5.21 %
15.00 gm Magnum [13.00 %] (60 min) Hops 24.0 IBU
15.00 gm Cascade [7.80 %] (15 min) Hops 7.1 IBU
40.00 gm Cascade [7.80 %] (10 min) Hops 13.9 IBU
1.22 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs US-05 (SAF) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.80 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 15.46 L of water at 74.8 C 67.8 C

 

[Tony]

mine is in 54 liters though mate. I will probably dry hop it with 50g as well.

cheers

 

[Damian44]

Lager season has come early this year. I was trying for a light red colour. It came out a little brown but not too bad. Did i manage to restrain myself with the late hoping?
Thats the last of the Joe White Lager malt, i have a bag of Weyermans ready to roll for the next brew.


Type: All Grain
Batch Size: 44.00 L
Boil Size: 53.66
Boil Time: 90 min Equipment: Biab
Brewhouse Efficiency: 72.00

Ingredients

Amount Item Type % or IBU
7.40 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 88.20 %
0.63 kg Munich II (Weyermann) (12.7 SRM) Grain 7.51 %
0.30 kg Caraaroma (Weyermann) (198.0 SRM) Grain 3.58 %
0.06 kg Carafa II (Weyermann) (583.8 SRM) Grain 0.72 %
37.00 gm Super Pride [12.00 %] (60 min) Hops 30.2 IBU
23.00 gm Tettnang [2.80 %] (15 min) Hops 1.2 IBU
30.00 gm Hallertauer Hersbrucker [2.00 %] (15 min) Hops 1.1 IBU
7.00 gm Tettnang [2.80 %] (1 min) Hops 0.2 IBU
30.00 gm Hallertauer Hersbrucker [4.00 %] (1 min) Hops 1.4 IBU
17 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager



Beer Profile

Measured Original Gravity: 1.043 SG
Est Final Gravity: 1.012 SG
Actual Alcohol by Vol: 4.16 %
Bitterness: 34.0 IBU
Est Color: 12.3 SRM