What Are You Brewing III

[Lodan]

Plain American Lager
Going light on the flaked corn as i've never used it before and using bohemian to harvest later for a bo pils.

Recipe: American standard
Brewer:
Asst Brewer:
Style: Standard American Lager
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 30.33 l
Post Boil Volume: 23.07 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.041 SG
Estimated Color: 5.4 EBC
Estimated IBU: 10.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.97 kg Pilsner (2 Row) Bel (3.5 EBC) Grain 1 80.0 %
0.37 kg Cara-Pils/Dextrine (3.9 EBC) Grain 2 10.0 %
0.37 kg Corn, Flaked (2.6 EBC) Grain 3 10.0 %
5.00 g Cluster [7.00 %] - Boil 60.0 min Hop 4 4.8 IBUs
5.00 g Cluster [7.00 %] - Boil 30.0 min Hop 5 3.7 IBUs
5.00 g Cluster [7.00 %] - Boil 10.0 min Hop 6 1.7 IBUs
1.0 pkg Bohemian Lager (Wyeast Labs #2124) [124. Yeast 7 -

Mash Schedule: BIAB, Light Body
Total Grain Weight: 3.71 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 32.60 l of water at 66.9 C 64.4 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: Remove grains, and prepare to boil wort

 

[mxd]

did a double today

American Brown

Recipe Specifications
--------------------------
Boil Size: 73.12 l
Post Boil Volume: 67.60 l
Batch Size (fermenter): 64.00 l
Bottling Volume: 64.00 l
Estimated OG: 1.067 SG
Estimated Color: 56.6 EBC
Estimated IBU: 35.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12.00 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 1 68.6 %
1.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 2 8.6 %
1.50 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3 8.6 %
1.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 4 8.6 %
1.00 kg Chocolate Malt (886.5 EBC) Grain 5 5.7 %
60.00 g Northern Brewer [9.00 %] - Mash 60.0 min Hop 6 3.9 IBUs
60.00 g Northern Brewer [9.00 %] - Boil 60.0 min Hop 7 19.3 IBUs
40.00 g Northern Brewer [9.00 %] - Boil 30.0 min Hop 8 9.9 IBUs
1.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
50.00 g Cascade [7.50 %] - Boil 5.0 min Hop 10 2.7 IBUs
60.00 g Cascade [7.40 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [1000.0 Yeast 12 -
160.00 g Centennial [10.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 17.50 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 52.50 l of water at 58.0 C 54.0 C 5 min
Mash Step Add 0.00 l of water at 63.0 C 63.0 C 20 min
Saccharification Heat to 69.0 C over 6 min 69.0 C 40 min
Mash Out Heat to 75.0 C over 10 min 75.0 C 10 min
-------------------------------


Choc Hefe

Recipe Specifications
--------------------------
Boil Size: 73.12 l
Post Boil Volume: 67.60 l
Batch Size (fermenter): 64.00 l   
Bottling Volume: 64.00 l
Estimated OG: 1.046 SG
Estimated Color: 42.0 EBC
Estimated IBU: 12.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7.00 kg               Wheat Malt, Malt Craft (Joe White) (3.5  Grain         1        58.8 %        
3.50 kg               Pilsner (2 Row) UK (2.0 EBC)             Grain         2        29.4 %        
0.90 kg               Brown Malt (Simpsons) (295.5 EBC)        Grain         3        7.6 %         
0.50 kg               Chocolate Malt (886.5 EBC)               Grain         4        4.2 %         
55.00 g               Hallertauer Hersbrucker [4.00 %] - Boil  Hop           5        9.3 IBUs      
40.00 g               Hallertauer Hersbrucker [4.00 %] - Boil  Hop           6        3.4 IBUs      
3.0 pkg               Belgian Ale Yeast (Wyeast Labs #1214) [1 Yeast         7        -             


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.90 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 41.65 l of water at 69.0 C          64.4 C        60 min        

Sparge: Batch sparge with 2 steps (Drain mash tun, , 43.64l) of 75.6 C water
Notes:

 

[brettprevans]

tomorrow's plan

BC Trios Pistoles


Recipe Specifics
Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 15.28
Anticipated OG: 1.089 Plato: 21.28
Anticipated SRM: 24.7
Anticipated IBU: 28.0
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.5 12.00 kg. Weyermann Pilsner Germany 1.038 2
3.3 0.50 kg. Weyermann Caramunich I Germany 1.036 51
3.6 0.55 kg. Crystal 60L America 1.034 60
1.6 0.25 kg. CarAmber France 1.034 30
0.5 0.08 kg. Carafa Special Germany 1.030 600
6.2 0.95 kg. Brown Sugar (dark) Generic 1.046 60
6.2 0.95 kg. Treacle Generic 1.036 100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Czech Saaz Pellet 3.50 3.3 First WH
65.00 g. Styrian Goldings Pellet 5.25 21.1 First WH
31.00 g. Styrian Goldings Pellet 5.25 3.0 15 min.
15.00 g. Czech Saaz Pellet 3.50 0.6 3 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
14.70 Oz Bitter Orange Peel Spice 15 Min.(boil)


Yeast
-----

WYeast 1214 Belgian Ale


Mash Schedule

Saccharification Rest Temp : 65 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Notes
1/2 sugar at start of boil
1 star anise and orange peel in at 15 minutes
second lot of anise (1) at 1 minute
could use W3864 canadian/belgian yeast


GYLE 20L
random us hops at random late times as ill leave all the hops from the previous batch in the kettle for bittering.

 

[mje1980]

Flanders red tomorrow or Friday

78.3% mo
12.2% raw wheat
5.2% abbey
1.7% spec b
1.7% caramunich 2
.9% pale choc

Hallertau

67c-45, 72-15

Roselare

1.048
8.5 ibu

 

[pedleyr]

Flanders red tomorrow or Friday

78.3% mo
12.2% raw wheat
5.2% abbey
1.7% spec b
1.7% caramunich 2
.9% pale choc

Hallertau

67c-45, 72-15

Roselare

1.048
8.5 ibu


Do you really only leave it for 60 days? Quicker turnaround than I thought.

 

[Dan Pratt]

Belgian Witbier # 4

OG - 1.049
ABV - 4.8%
IBU - 16
EBC - 5
Eff - 75%
Vol - 22Lt

Malts
Wheat Raw - 45%
Pilsner Malt - 40%
Oats - 10%
Acidulated - 5%

Hops
East Kent Goldings - 5.2%AA 32g/60m

Spice's
12g - Orange Zest
7g - Coriander

Added at 5 Min

Wyeast - Forbidden Fruit with a 1lt starter

 

[mje1980]

Do you really only leave it for 60 days? Quicker turnaround than I thought.

Where did you get 60 days from?. I plan on 18 months fermentation. I may split into 2 batches and fruit one after 12 months.

 

[pedleyr]

Where did you get 60 days from?. I plan on 18 months fermentation. I may split into 2 batches and fruit one after 12 months.


On reading it again I have no idea where I got 60 days from... 18 months sounds more like what I would expect.

 

[Liam_snorkel]

Knocking out a low ABV saison to quaff next weekend

SessionSaison (Saison)

Original Gravity (OG): 1.034 (°P): 8.5
Final Gravity (FG): 1.003 (°P): 0.8
Alcohol (ABV): 4.01 %
Colour (SRM): 2.4 (EBC): 4.7
Bitterness (IBU): 26.2 (Average - No Chill Adjusted)

62.5% Pilsner
31.25% Wheat Malt
3.12% Acidulated Malt
3.12% Flaked Oats

0.4 g/L El Dorado (15.8% Alpha) @ 60 Minutes (Boil)
0.5 g/L El Dorado (15.8% Alpha) @ 0 Minutes (Boil)
0.5 g/L El Dorado (15.8% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 64°C for 90 Minutes. Boil for 70 Minutes

Fermented at ambient (20-30°C) with belle saison


Recipe Generated with BrewMate

EDIT: retardation

 

[mje1980]

Why the bry 97?. Belle saison will be done in 4 days at 25c+ easily, and be more tart and authentic. Still, I'm guessing it'll be pretty nice either way

 

[Liam_snorkel]

Brain fart. It's actually belle saison. Haha!

 

[Donske]

Going to brew up a hop bomb this weekend, been a couple of months since I've had one on tap so I'm really looking forward to it.

Just hoping I've finally got my numbers dialled in, I have never hit my target gravity for really big beers but I think I may have my system sussed now.

IIPA 1 (Imperial IPA)

Original Gravity (OG): 1.093 (°P): 22.2
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol (ABV): 10.00 %
Colour (SRM): 13.7 (EBC): 27.0
Bitterness (IBU): 105.4 (Tinseth)

88.89% Maris Otter Malt
5.56% Dextrose
4.44% Caramunich III
1.11% Acidulated Malt

1.5 g/L Simcoe (12.6% Alpha) @ 90 Minutes (First Wort)
3.8 g/L Centennial (10.9% Alpha) @ 10 Minutes (Boil)
1.5 g/L Chinook (12.1% Alpha) @ 10 Minutes (Boil)
3.8 g/L Simcoe (12.6% Alpha) @ 10 Minutes (Boil)
3.8 g/L Centennial (10.9% Alpha) @ 1 Minutes (Boil)
2.5 g/L Simcoe (12.6% Alpha) @ 1 Minutes (Boil)
3 g/L Centennial (10.9% Alpha) @ 14 Days (Dry Hop)
1.5 g/L Simcoe (12.6% Alpha) @ 14 Days (Dry Hop)

0.5 g/L Gypsum (Calcium Sulfate) @ 120 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)
0.5 g/L Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 66°C for 120 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[Liam_snorkel]

looks mighty tasty. That's a big OG so I'd expect a lower efficiency than your usual batches.

do you chill?

 

[Dan Pratt]

Why the double length mash at 66c - 120mins?

 

[Donske]

looks mighty tasty. That's a big OG so I'd expect a lower efficiency than your usual batches.

do you chill?

I'm calculating my efficiency at 61%, about 8 points lower than normal, seems to be about right by previous big beers I've brewed.

Yeah, I chill.

Why the double length mash at 66c - 120mins?

I've found I get better efficiency mashing for longer, my normal mash is 90 minutes, just giving myself every chance possible to hit my targets on this beer.

 

[Lodan]

i see no shame in adding a touch of dme to hit est. og if your efficiency holds you back

 

[Not For Horses]

Just finished the mash on a gluten free trial beer.

53% Sorghum pale ale malt
40% green Sorghum malt
7% Golden Syrup

Measured the pre boil gravity as 1.030

Using Ella hops at 30 and 10 for about 25 IBU.

Golden Syrup at 5 minutes.

 

[winkle]

Acerola Tarwe part 2, taken a while for the fruit to start ripening. Nice weather for it......not.

 

[fraser_john]

Second one in two weeks, back on a roll....whooo hoooo. Hoping this turns out to be a nice chewy English IPA, color looks great in the mash tun! Stoked to be back on the brewing track.

http://www.hermsbrewery.com/index.php/home-brew-recipes/96-meadow-ipa

 

[Pokey]

Irish Red Ale, just about finished the boil now
23 litres
5.1 kg Marris otter
170 g crystal 40
170 g crystal 120
170 g roasted malt

7 g calcium chloride
3 g magnesium sulfate

42 g east Kent Golding 60 minutes
First time adding brewing salts, hope I haven't ruined it