What Are You Brewing III

[manticle]

I think it will go well

 

[lukiferj]

"Saison 2"

OG 1053
IBU 27


Weyermann Bohiemian Pilsener Malt 4.800 kg 85.7%
Joe White Wheat Malt 0.600 kg 10.7 %
German (Acid) Malt 0.100 kg 1.8 %
US Victory Malt 0.100 kg 1.8 %

German Hallertauer Mittlefruh 35g 60 Min
Slovenian Styrian Goldings 20g 20 Min
Slovenian Styrian Goldings 20g Dry-Hopped

Not sure how the Victory malt will go but i thought why not try a touch.

All out with the name
Seems to be a pretty loose style. Reckon just about anything will work well.

 

[Charst]

Saison Vautour 2nd Gen AKA "When you work for the father, your sin is never saved" :lol:

Modification to Saison Vautour clone based on VICBREW feedback and available ingredients.


OG 1056
IBU 27

Weyermann Bohiemian Pilsener Malt 5.412 kg 74.1%
German Rye Malt 1.188 kg 16.3%
German Sauer(Acid) Malt 0.100 kg 1.4 %
Belgian Aromatic Malt 0.100 kg 1.4 %
Sugar - Candi Sugar Pale 0.500 kg 6.8 %



US Willamette 4.8 % 25 g 60 Min
German Hallertauer Mittlefruh 4.3 % 60 Min
German Hallertauer Mittlefruh 4.3 % 13 g 15 Min
US Willamette 4.5 % 12 g 15 Min
Slovenian Styrian Goldings 4.5 % 24 g 10 Min
German Hallertauer Mittlefruh 4.3 % 13 g 10 Min

 

[bradsbrew]

Nothin.


Haven't brewed for 2 months and I am down to my last 3 kegs, all cubes empty. I know what I am doing this long weekend.

 

[Liam_snorkel]

going on the pub crawl and then recovering.

 

[bradsbrew]

going on the pub crawl and then recovering.

Your an evil man Liam. It's a pay week as well.

 

[fletcher]

needing a big, fat american IPA so will be putting this down this weekend or the next:

Recipe: Hadden IPA
Brewer: Fletcher
Asst Brewer:
Style: American IPA
TYPE: All Grain (BIAB)

Recipe Specifications
--------------------------

Batch Size (fermenter): 20.82 l
Bottling Volume: 18.93 l
Estimated OG: 1.067 SG
Estimated Color: 28.3 EBC
Estimated IBU: 75.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.39 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 80.0 %
0.67 kg Munich Malt (17.7 EBC) Grain 2 10.0 %
0.34 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 5.0 %
0.34 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4 5.0 %
30.00 g Warrior [15.00 %] - Boil 60.0 min Hop 5 46.4 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
45.00 g Cascade [5.50 %] - Boil 10.0 min Hop 7 9.3 IBUs
30.00 g Centennial [9.50 %] - Boil 10.0 min Hop 8 10.7 IBUs
20.00 g Citra [12.00 %] - Boil 10.0 min Hop 9 9.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -
20.00 g Citra [12.00 %] - Dry Hop 4.0 Days Hop 11 0.0 IBUs
10.00 g Cascade [5.50 %] - Dry Hop 4.0 Days Hop 12 0.0 IBUs
10.00 g Centennial [10.00 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 6.74 kg
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 34.27 l of water at 71 C 67 C 75 min
Mash Out Heat to 75 C over 7 min 75 C 10 min

Sparge: No sparge

 

[tricache]

Looking to make a nice summer hoppy beer and also I can't get enough of Nelson hops :icon_drool2:

Recipe: Nelson Sauvin Summer Lager
Brewer: Adam
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 33.66 l
Post Boil Volume: 26.87 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.30 l
Estimated OG: 1.051 SG
Estimated Color: 10.9 EBC
Estimated IBU: 34.9 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
5000.00 g Pale Malt, Maris Otter (5.9 EBC)
100.00 g Caramel/Crystal Malt - 60L (118.2 EBC)
100.00 g Corn Sugar (Dextrose) (0.0 EBC)
20.00 g Nelson Sauvin [11.50 %] - Boil 60.0 min
1.00 tsp Salt (Boil 60.0 mins)
10.00 g Nelson Sauvin [11.50 %] - Boil 20.0 min
1.22 Items 1/2 Whirlfloc Tablet (Boil 10.0 mins)
10.00 g Nelson Sauvin [11.50 %] - Boil 5.0 min
1.0 pkg Bohemian Lager Slurry From Previous Lager


Mash Schedule: Single Infusion, Full Body, Batch Sparge

 

[vittorio]

yob- i force carbonate witin a keg than counter pressure fill it so theres no sediment and looks like a professional brought beer.
pratty1- i wont give much a way from my recipe since its my secret but i will give u a bit of info on it... all the grains are Joe white maltings and with this batch i was experimenting with falconers flight hop blend which was harvest last year

 

[winkle]

Tomorrow - yet another Stillscottish Passionfruit Wit (we've got passionfruits and the wife really likes it and even wants to 'help' brew it).
Friday - Derit Gose , mmm salty, oh yeah baby.

 

[bullsneck]

Here in the brew shed with Grainer enjoying the dark mash smell....

BOAB Brown Town
American Brown Ale

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 5.797
Total Hops (g): 141.00
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 24.9 (EBC): 49.1
Bitterness (IBU): 43.8 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75

Grain Bill
----------------
4.558 kg Simpsons Golden Promise (78.63%)
0.424 kg Simpsons Crystal (7.31%)
0.343 kg Weyermann Wheat Malt (5.91%)
0.299 kg Weyermann Carapils (Dextrine) (5.16%)
0.173 kg Simpsons Chocolate Malt (2.99%)

Hop Bill
----------------
11.0 g Warrior Pellet (16.7% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
15.0 g Cascade Pellet (7.1% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
15.0 g Centennial Pellet (10.4% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
15.0 g Cascade Pellet (7.1% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Centennial Pellet (9.2% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
15.0 g Cascade Pellet (7.1% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
15.0 g Centennial Pellet (9.2% Alpha) @ 0 Minutes (Boil) (0.7 g/L)
20.0 g Cascade Pellet (7.1% Alpha) @ 7 Days (Dry Hop) (1 g/L)
20.0 g Centennial Pellet (9.2% Alpha) @ 7 Days (Dry Hop) (1 g/L)

Misc Bill
----------------
3.0 g Calcium Chloride @ 90 Minutes (Mash)
4.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
1.5 g Calcium Chloride @ 75 Minutes (Mash)
1.5 g Gypsum (Calcium Sulfate) @ 75 Minutes (Boil)
5.0 g BrewBrite @ 15 Minutes (Boil)
5.0 g Yeast Nutrient @ 15 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Safale US-05

Notes
----------------
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=Y7H1L6X

Recipe Generated with BrewMate

 

[Helles]

Brewing this tomorrow splitting 4 ways with 4 different yeasts

Batch Size: 115.00 L
Boil Time: 90 min
Brewhouse Efficiency: 80.00

Ingredients​

​

3.00 kg Honey [Boil for 5 min] Extract 15.00 %
13.50 kg Pilsner Bests (3.3 EBC) Grain 67.50 %
2.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 10.00 %
1.50 kg Munich, Light (Joe White) (17.7 EBC) Grain 7.50 %

100.00 gm Hallertauer [5.50 %] (60 min) 14.3 IBU
140.00 gm Hallertauer [5.50 %] (30 min) 10.2 IBU
1.00 items Irish Moss (Boil 10.0 min) Misc
1 Pkgs Belgian Saison II Yeast (White Labs #WLP566)
1 Pkgs German Ale (Wyeast Labs #1007)
1 Pkgs German Ale/Kolsch (White Labs #WLP029)
1 Pkgs Kolsch Yeast (Wyeast Labs #2565)

Beer Profile​

Est Original Gravity: 1.045 SG
Bitterness: 24.5 IBU
Est Color: 6.2 EBC

Mash Profile​

Total Grain Weight: 17.00 kg

​

My Mash Mash for 120 min @ 64'c

 

[bradsbrew]

Setting up the brewrig for an early start in the morning.

27-10-13 Bitter
Standard/Ordinary Bitter

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 9.350
Total Hops (g): 175.00
Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 3.73 %
Colour (SRM): 9.4 (EBC): 18.5
Bitterness (IBU): 30.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90

Grain Bill
----------------
9.000 kg Maris Otter Malt (96.26%)
0.250 kg Crystal 120 (2.67%)
0.100 kg Black Roasted Barley (1.07%)

Hop Bill
----------------
75.0 g First Gold Pellet (7.9% Alpha) @ 30 Minutes (Boil) (1.1 g/L)
100.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (1.5 g/L)

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

Single step Infusion at 67°C for 60 Minutes.
Fermented at 19°C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[Natdene]

For the wife's 40th we have a few people coming around. So I've got a two Bacchus fresh worts in the fermenters, a fighting falcon IPA and a QLD ale, the other fridge has my all grain land lord and mosaic golden ale and two cubes waiting to ferment when the others are finished - a little fella PA and a Fat Cat PA, hopefully the crowd will like!

 

[mje1980]

Haven't brewed anything English for ages, so I'm doing a double batch of challenger bitter tomorrow. One cube will get the mangrove jacks burton ale yeast, the other wyeast Whitbread.

94.8% mo
2.6% Simpsons med crystal
2.6% biscuit

Challenger 30
Challenger 15
Challenger 5

Challenger dry hop

1.035
28 IBU

 

[manticle]

Tried the 1026 british cask Mje?

Would work great with that recipe above.

 

[mje1980]

Dont think I have manticle, might have to now haha.

 

[Spiesy]

Wanting to smash out a Mountain Goat Hightail today.

I'm out of some of the ingredients I usually use, i.e. dark crystal, roast malt and POR, so how does this sound:

Spiesy's MGHA
21.5l batch. BIAB. NC. 69% efficiency.
1045OG, 1011FG, 22IBU.

JW Ale 5kg, 89.9%
Simpsons Medium Crystal 400g, 7.2%
TF Chocolate 100g, 1.8%
TF Roast Barley 65g, 1.2%
60min mash. 66-degrees.

Northern Brewer, 20g @ 60mins (19.6IBU)
US Cascade, 14g @ 10mins (2.1IBU)
US Cascade, 21g dry hop (1g/l).

Wyeast 1056 @ 18-degrees.

 

[Spiesy]

well, guess I'm just going with that then!

 

[pedleyr]

well, guess I'm just going with that then!

Let us know how it goes! Also out of interest what do you usually use? Is it close to the original?