What Are You Brewing III

[Spiesy]

I believe the original has Pride of Ringwood for bittering and Cascade late, and as far as the grain bill goes - I have heard Jane (former head brewer of MG) interviewed on The Brewing Network, and she stated: "Australia Ale Malt, UK Crystal and Roast Malt".

She also said 1045OG, 1012FG and 22IBU. I believe it's a 4.5% beer.
Exact colour I'm unsure of, although I'm sure it could be worked out quite easily.

Mountain Goat use US05 as yeast, and perform single-step infusion mashes.

I ended up mashing at 67 to try and get a slightly higher FG and a tad more body.

 

[mje1980]

On thurs I hope to brew a Christmas saison.

82.4% dingemans pils
7.4% raw wheat
7.4% flaked barley
2.9% biscuit malt.

Hallertau 60 mins
Calypso 10mins

Wyeast 3725 beire de garde.

1.035
17 IBU

At this gravity, normally my bitters and milds will end up around 3.5%, but this yeast will take it right down to around 1.005, quite possibly less, so I should have an interesting, yet session strength ale for Christmas Day. I'll put a beire de garde brune on the yeast cake.

 

[Thefatdoghead]

Imperial IBA

1.070
1.012

80% pearl
6% caraaroma
14% premium D-180 candi syrup
Yeast US05

Heaps of C hops late and at 0 minutes. About 1.2kg of hops all up

 

[Dan Pratt]

Imperial IBA

Heaps of C hops late and at 0 minutes. About 1.2kg of hops all up

1.2kg....woah!

This must be for a 40-50lt batch ?

and no dry hopping h34r:

 

[contrarian]

Knocked out a batch yesterday that was thrown together with very little research or calculation so am hoping it turns out ok. Was mainly wanting to learn a bit about JW pilsner malt and calypso hops.

40L into cubes

8kg JW pilsner
0.5kg JW crystal

20g calypso at 20, 10, 5 and 0

Plan to use S-05 at 18C

Depending on calculator and no chill factors IBU should be 25-30.

OG 1.045 (estimate)

Hoping for a nice light refreshing beer or at least something drinkable!

 

[black_labb]

been doing a few english ales to get the handpump running again and have a big bag of JW vienna amongst some bits and pieces.

All are 23L batches, all are fermented on ringwood (at least that's the plan...)
bitter
1.5kg JW vienna
2kg golden promise
250g brown
250g crystal

bittered with 20g summer saaz and 15g saaz (save them plugs for late hopping)
cubed with a styrians plug and a willamette plug (14g each, couldn't decide)

near smash english ipa
5.5kg jw vienna
bittered with 15g saaz
50g pacific gem in the cube
may dry hop or hop tea into the "cask" with more pacific gem, but might do some with some little casks with some challenger or styrians


Northern Brownish

2kg golden promise
1.5kg vienna
1kg galaxy pale
250g brown
250g jw light crystal
300g caramunich III

40g saaz@60
3x14g styrian goldings plugs @ cube
10g summer saaz @ cube

Probably dry hop this one, but I'm not sure what I will hop it with at this stage anyway (still have 30 minutes to change my mind anyway)

 

[Thefatdoghead]

1.2kg....woah!

This must be for a 40-50lt batch ?

and no dry hopping h34r:

It is indeed a 40 liter batch and plenty of dry hopping. Used 100g of Citra pellets in the new Blichmann hop rocket too, yum!

 

[Dan Pratt]

It is indeed a 40 liter batch and plenty of dry hopping. Used 100g of Citra pellets in the new Blichmann hop rocket too, yum!

no worries using the pellets through the rocket?

 

[DJR]

Brewed up one yesterday, a Saison. First time brewing in a couple of months. WLP568 tastes very nice so far and already down from 1046 to 1036 in 24hours


Recipe: Saison A
Brewer: DJR
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.95 L
Estimated OG: 1.047 SG
Estimated Color: 9.1 EBC
Estimated IBU: 24.5 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.60 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 59.1 %
1.40 kg Pilsner (Weyermann) (3.3 EBC) Grain 31.8 %
0.30 kg Caramalt (Joe White) (49.3 EBC) Grain 6.8 %
0.10 kg Acidulated (Weyermann) (3.5 EBC) Grain 2.3 %
10.00 gm Sorachi Ace [11.00%] (75 min) Hops 12.7 IBU
10.00 gm Saaz [6.00%] (75 min) Hops 6.9 IBU
15.00 gm Saaz [6.00%] (15 min) Hops 4.9 IBU
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Belgian Saison Blend (White Labs #WLP568) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.40 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 9.17 L of water at 76.7 C 67.8 C 60 min
Step Add 2.75 L of water at 88.8 C 72.0 C 40 min

 

[Thefatdoghead]

no worries using the pellets through the rocket?

I put them in a hop bag. I transferred from kettle through pump then rocket then chiller. It was good flow by gravity and pump. No worries at all. Really clear wort all the way too. Thought I'd have problems with all the hops in the boil. I used a hop sock though.

Edit: spelling/iPhone fat fingers

 

[DJR]

hmmm, should try the hop bag in the rocket trick. Plenty of pellets to use and not so much choice of flowers here I'd probably pack it so the mesh had flowers all over it then put pellets in.

 

[brettprevans]

Double batch of mt goat high tale ale however it a 6% version
tgen run a gyle off and hit it with loads of saaz and tett.

 

[brettprevans]

Double batch of mt goat high tale ale however it a 6% version
tgen run a gyle off and hit it with loads of saaz and tett.

fk I hate it when u cant figure out why the mash isnt heating up... herms on. Check. Power point on. Check. Temp controller working check. Play with flow to see if any change in temp. Check.....20min it takes me to see that the herms power cord isnt plugged into the herms. DOH!!!

 

[j-dunn]

This will be in the bag on Saturday.

Should be yummy!

Pincushion Pale Ale (American IPA)
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.80 %
Colour (SRM): 8.3 (EBC): 16.4
Bitterness (IBU): 43.3 (Average)
62.5% Pale Ale Malt
12.5% Crystal 20
12.5% Munich I
12.5% Wheat Malt
0.7 g/L Citra (11.1% Alpha) @ 60 Minutes (Boil)
1 g/L Amarillo (8.6% Alpha) @ 15 Minutes (Boil)
1 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.7 g/L Citra (11.1% Alpha) @ 15 Minutes (Boil)
1.3 g/L Cascade (7.8% Alpha) @ 3 Days (Dry Hop)
0.2 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
BIAB Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 23°C with Safale US-05

 

[Weizguy]

25 litre American Blonde Ale

4.5kg Barrett Burston pale malt
0.23kg Weyermann Carahell

27.5g Glacier Hops (~20 IBU)

Mash at 67°C, for 60 minutes. Mash out and sparge with about 20 litres of water at 76°C.
Boil 90 min and add hops for 60, adding Whirfloc for 15.
Whirlpool and drain to fermentor.
After whirlpool, I can see all the way to the bottom of the kettle. Sooo clear!

Pitch a 1.3 litre culture of American Ale yeast (may be YeastLabs yeast - revived from a culture left under water in the fridge since May 2008) and ferment at 19°C. Pitched today.

Simple enough?

 

[brettprevans]

25 litre American Blonde Ale

4.5kg Barrett Burston pale malt
0.23kg Weyermann Carahell

27.5g Glacier Hops (~20 IBU)

Mash at 67°C, for 60 minutes. Mash out and sparge with about 20 litres of water at 76°C.
Boil 90 min and add hops for 60, adding Whirfloc for 15.
Whirlpool and drain to fermentor.
After whirlpool, I can see all the way to the bottom of the kettle. Sooo clear!

Pitch a 1.3 litre culture of American Ale yeast (may be YeastLabs yeast - revived from a culture left under water in the fridge since May 2008) and ferment at 19°C. Pitched today.

Simple enough?

yup nice and simple. Ive got a bag of glacier. Could be a goer. Nice simple summer quencher.

 

[Weizguy]

yup nice and simple. Ive got a bag of glacier. Could be a goer. Nice simple summer quencher.

My thoughts too. Easy, quick, guzzle-able.
I've made this before and the hop flavour makes it through the 60 min boil and really enhances the beer.
Was hoping to get a bit less yeast character this time, with a bigger pitch and lower ferment temp.
We'll see.... The wort tastes great already. O.G. is about 1.051

 

[waggastew]

Partial-Mash Kolsch

Brewing my first ever Kolsch for a German Beer night. Not alot of time to brew it and the f*%kin yeast took a week to get here (express post my arse). Hopefully the yeast will chew through it under two weeks to give me a vague chance of clarifying, bottling, carbing and at least a few days in the fridge before the night. Bugger all chance really but it should be the first Kolsch most of the people attending will have tasted so I will tell em its meant to taste like arse.

Recipe is a Frankenstein of various BYO articles, Brewing Classic Styles, online info etc.

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 3.150
Total Hops (g): 55.00
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.32 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 26.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
1.600 kg Pilsner (50.79%)
1.000 kg Dry Malt Extract - Extra Light (31.75%)
0.250 kg Wheat Malt (7.94%)
0.200 kg Carapils (Dextrine) (6.35%)
0.050 kg Acidulated Malt (1.59%)
0.050 kg Munich I (1.59%)

Hop Bill
----------------
55.0 g Tettnanger Pellet (3.14% Alpha) @ 60 Minutes (Boil) (2.9 g/L)

Misc Bill
----------------
2.0 g Yeast Nutrient @ 0 Minutes (Boil)
1/2 tsp Sodium Bicarb
1/2 tsp Calcium Sulphate

Single step Infusion at 65°C for 90 Minutes.
Fermented at 16°C with 2 vials of WLP029 - German Ale/Kolsch activated in a 1L starter

 

[manticle]

Type: All grain Size: 22 liters

UK pale/strong bitter of sorts.

Colour: 14 HCU (~9 SRM)


Bitterness: 43 IBU
OG: 1.055 FG: 1.012
Alcohol: 5.5% v/v (4.3% w/w)
Grain: 2.25kg golden promise (all I have left)
2.75 kg Dingemans pilsner (only other base I have)
100g Belgian aromatic
100g Belgian biscuit
250g simpsons crystal 70-80L (actually equal blend of light, med and dark)
Mash: 70% efficiency

Not sure of schedule yet - probably 55/68/72/78 but may chuck in a 5-10 minute rest at 62 as well.
Boil: 90 minutes SG 1.035 34 liters
Hops: 15g challenger (8.5% AA, 60 min.)
15g Styrian Goldings (3.5% AA, 60 min.)
20g challenger (8.5% AA, 20 min.)
20g Styrian Goldings (3.5% AA, 20 min.)
10g challenger (aroma)
10g Styrian Goldings (aroma)

1026 cask

cal chloride

NC

 

[jyo]

Smashed this one out last night. Had a couple of mates over and even with all the dribbling of **** happening, no mistakes were made. A rarity.

Case Swap ESB 2013
Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 11.893
Total Hops (g): 269.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 11.6 (EBC): 22.9
Bitterness (IBU): 40.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 71
Boil Time (Minutes): 90

Grain Bill
----------------
10.400 kg Barrett Burston Ale (87.45%)
0.550 kg Biscuit (4.62%)
0.390 kg Bairds Medium Crystal (3.28%)
0.250 kg Acidulated Malt (2.1%)
0.250 kg Bairds Dark Crystal (2.1%)
0.053 kg Caraaroma (0.45%) (using up leftovers)

Hop Bill
----------------
90.0 g Cascade Pellet (4.2% Alpha) @ 90 Minutes (First Wort) (1.9 g/L)
84.0 g Styrian Golding Pellet (3.5% Alpha) @ 10 Minutes (Boil) (1.8 g/L)
95.0 g Styrian Golding Pellet (3.5% Alpha) @ 0 Minutes (Whirlpool) (2 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale

Notes
----------------
0 minute hop is at whirlpool.

Recipe Generated with BrewMate