What Are You Brewing III

[Byran]

After the last ISB meeting.... thought id knock out an IPA

Style: American IPA
TYPE: All Grain
Taste: (30.0) 

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

Estimated OG: 1.059 SG
Estimated Color: 22.5 EBC
Estimated IBU: 67.6 IBUs


Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
10.00 g               Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   1        -             
3.89 g                Chalk (Mash 60.0 mins)                   Water Agent   2        -             
3.00 g                Epsom Salt (MgSO4) (Mash 60.0 mins)      Water Agent   3        -             
1.00 g                Baking Soda (Mash 60.0 mins)             Water Agent   4        -             
5.00 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         5        82.0 %        
0.50 kg               Wheat Malt, Malt Craft (Joe White) (3.5  Grain         6        8.2 %         
0.20 kg               Abbey malt (Castle Malting) (44.9 EBC)   Grain         7        3.3 %         
0.20 kg               Brown Malt (Simpsons) (295.5 EBC)        Grain         8        3.3 %         
0.20 kg               Caramunich I (Weyermann) (100.5 EBC)     Grain         9        3.3 %         
15.00 g               Simcoe [13.00 %] - Boil 60.0 min         Hop           10       17.9 IBUs     
10.00 g               Cascade [5.50 %] - Boil 20.0 min         Hop           11       3.1 IBUs      
10.00 g               Citra [12.00 %] - Boil 20.0 min          Hop           12       6.7 IBUs      
10.00 g               Galaxy [14.00 %] - Boil 20.0 min         Hop           13       7.8 IBUs      
10.00 g               Mosaic (HBC 369) [12.25 %] - Boil 20.0 m Hop           14       6.8 IBUs      
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        15       -             
20.00 g               Citra [12.00 %] - Boil 10.0 min          Hop           16       8.0 IBUs      
20.00 g               Galaxy [14.00 %] - Boil 10.0 min         Hop           17       9.3 IBUs      
20.00 g               Mosaic (HBC 369) [12.25 %] - Boil 10.0 m Hop           18       8.1 IBUs      
1.0 pkg               Nottingham dry pack  Yeast         19       -             
                   -             
10.00 g               Citra [12.00 %] - Dry Hop 2.0 Days       Hop           21       0.0 IBUs      
10.00 g               Mosaic (HBC 369) [12.25 %] - Dry Hop 2.0 Hop           22       0.0 IBUs

 

[spryzie]

Just cubed this. Hoping with the added gypsum and the longer mash time I will overcome my problems of under attentuation. Trying US-04 for the first time as well.

EDIT: Oh, ****! Just read the hop packet. The EKG are 6.5% AAU and not the BewMate default of 4.7%. **** on a shitting *******! It's going to be 70 IBUs... ****! At least I'm consistent - have made a mistake every brew so far.

English IPA

Recipe Specs
----------------
Batch Size (L): 16.0
Total Grain (kg): 3.950
Total Hops (g): 110.00
Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.70 %
Colour (SRM): 12.8 (EBC): 25.1
Bitterness (IBU): 49.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malt (88.61%)
0.150 kg Wheat Malt (3.8%)
0.100 kg Crystal 60 (2.53%)
0.100 kg Munich I (2.53%)
0.050 kg Crystal 120 (1.27%)
0.025 kg Chocolate (0.63%)
0.025 kg Roasted Barley (0.63%)

Hop Bill
----------------
42.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (2.6 g/L)
42.0 g East Kent Golding Pellet (4.7% Alpha) @ 0 Minutes (Boil) (3.5 g/L)
10.0 g Willamette Pellet (5.3% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
16.0 g East Kent Golding Pellet (4.7% Alpha) @ 7 Days (Dry Hop) (1.3 g/L)

Misc Bill
----------------
4.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Multi-Step Infusion Mash - 2.5 hours.
Fermented at 20°C with Safale S-04

Notes
----------------
4g gypsum = 1 teaspoon

Mash water volume = 15L
Total mash volume = 19L.
Wort collected = 12L
Dilute in fermenter to 16L = 4L added.

Mash in at 53 resting for 5 minutes. (Add gypsum at this point).
Ramp up to 60 degrees over 10 minutes.
Rest 60 at degrees for 60 minutes.
Ramp up to 71 degrees over 15 minutes.
Rest at 71 degrees for 60 minutes,
Mashout to 76 degrees (took 15 minutes to reach mashout temperature).

Before boil wort is 1.062 @ 52 degrees (1.073 corrected).
After boil wort is 1.077 @ 32 degrees (1.080 corrected) (Assume 11L collected for 71% efficiency) - will measure in fermenter

60 minute boil. 0 minute hops added to cube after it has been filled.

 

[fletcher]

After the last ISB meeting.... thought id knock out an IPA

Style: American IPA
TYPE: All Grain
Taste: (30.0)

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

Estimated OG: 1.059 SG
Estimated Color: 22.5 EBC
Estimated IBU: 67.6 IBUs


Ingredients:
------------
Amt Name Type # %/IBU
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
3.89 g Chalk (Mash 60.0 mins) Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
1.00 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
5.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 5 82.0 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 Grain 6 8.2 %
0.20 kg Abbey malt (Castle Malting) (44.9 EBC) Grain 7 3.3 %
0.20 kg Brown Malt (Simpsons) (295.5 EBC) Grain 8 3.3 %
0.20 kg Caramunich I (Weyermann) (100.5 EBC) Grain 9 3.3 %
15.00 g Simcoe [13.00 %] - Boil 60.0 min Hop 10 17.9 IBUs
10.00 g Cascade [5.50 %] - Boil 20.0 min Hop 11 3.1 IBUs
10.00 g Citra [12.00 %] - Boil 20.0 min Hop 12 6.7 IBUs
10.00 g Galaxy [14.00 %] - Boil 20.0 min Hop 13 7.8 IBUs
10.00 g Mosaic (HBC 369) [12.25 %] - Boil 20.0 m Hop 14 6.8 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 15 -
20.00 g Citra [12.00 %] - Boil 10.0 min Hop 16 8.0 IBUs
20.00 g Galaxy [14.00 %] - Boil 10.0 min Hop 17 9.3 IBUs
20.00 g Mosaic (HBC 369) [12.25 %] - Boil 10.0 m Hop 18 8.1 IBUs
1.0 pkg Nottingham dry pack Yeast 19 -
-
10.00 g Citra [12.00 %] - Dry Hop 2.0 Days Hop 21 0.0 IBUs
10.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 2.0 Hop 22 0.0 IBUs

looks awesome mate. *cough* put my name on a few bottles of it *cough*

 

[BeerNess]

Happy Brew Day!! =) Time for a sessionable drinker! :chug:

The Mouser (Standard/Ordinary Bitter)

Original Gravity (OG): 1.037 (°P): 9.3
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 3.39 %
Colour (SRM): 11.4 (EBC): 22.5
Bitterness (IBU): 34.6 (Tinseth - No Chill Adjusted)

75% Maris Otter Malt
12.5% Amber Malt JW
12.5% Crystal JW AU

1.3 g/L Helga (5.5% Alpha) @ 60 Minutes (Boil)
0.9 g/L Helga (5.5% Alpha) @ 1 Minutes (Boil)
0.9 g/L Pacifica NZ (Pacific Hallertau) (5.8% Alpha) @ 1 Minutes (Boil)

0.3 g/L Calcium Chloride @ 0 Minutes (Mash)
0.0 g/L Epsom Salt (MgSO4) @ 0 Minutes (Mash)
0.3 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.0 g/L BrewBrite @ 5 Minutes (Boil)

Single step Infusion at 70°C for 90 Minutes. Boil for 60 Minutes

Fermented at 19°C with Wyeast 1318 - London Ale III


Recipe Generated with BrewMate

 

[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


Belle saison will be done in 4 days at 25c+ easily


Ended up hitting 1.038. The real story is belle saison, you weren't wrong mje1980.. I pitched the yeast at about 6pm on Friday, I just checked it at 6:30am Sunday and the krausen has dropped and it's at 1.004 already. 36 hours
I've used it a few times before so I'm aware that it's a monster, but that is ridiculous. I'll give it a couple more days to clean up after itself and maybe drop a couple more points anyway but wow. Sample tastes fantastic too.

 

[technobabble66]

Brewed today:

S&W Pacific Ale clone.
Modified version of Earle's extract recipe:
http://homebrewandbeer.com/forum/viewtopic.php?f=11&t=10660#p108732

Bright Cloud's Port Phillip Ale
Extract + Grain recipe

Vol = 25L
OG = 1.041
FG = 1.010
Alc = 4.5%
EBC = 24.3
IBU = 12.4 [with HCF correction] (16.1 without HCF correction)

Malt Bill
1.5kg Black Rock LME,

0.9kg JW Ale malt
1kg JW Wheat malt
0.35kg Tassie Biscuit
0.15kg Weyermann Carahell
0.075kg Crystal, med

Mash
Mash Volume: 12L at 55°C (to aim for
52°C for 7min.
66°C for 55mins [overshot to 73°C, added 2L cold water to drop to 66°C. Full vol. now 14L]
72°C for 10min.
78°C Mash-out.


"Sparged" w 2L at 78°C


Boil for 90mins total
After 60mins, separate out 4L of wort into a pot. Bring to boil.
Use this volume for the hop additions. Continue boiling the rest in the urn.

Hops Schedule
10g Galaxy @ 20min
½ Whirlfloc tablet @ 15min ¼ in each volume.
15g Galaxy @ 10min
25g Galaxy @ 0min Chill immediately in sink.
25g Galaxy @ dry hop Yob claims i just need to rub these on the FV, but i'll toss them in to be sure...

Still waiting for FV to drop the last 2°C to pitch yeast.
Yeast will hopefully be a rinsed BRY-97 from last week's bottled brew.

 

[Byran]

looks awesome mate. *cough* put my name on a few bottles of it *cough*

Come to the next meeting I was thinking of bringing the whole keg

 

[Byran]

Just cubed this. Hoping with the added gypsum and the longer mash time I will overcome my problems of under attentuation. Trying US-04 for the first time as well.

EDIT: Oh, ****! Just read the hop packet. The EKG are 6.5% AAU and not the BewMate default of 4.7%. **** on a shitting *******! It's going to be 70 IBUs... ****! At least I'm consistent - have made a mistake every brew so far.

English IPA

Recipe Specs
----------------
Batch Size (L): 16.0
Total Grain (kg): 3.950
Total Hops (g): 110.00
Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.70 %
Colour (SRM): 12.8 (EBC): 25.1
Bitterness (IBU): 49.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malt (88.61%)
0.150 kg Wheat Malt (3.8%)
0.100 kg Crystal 60 (2.53%)
0.100 kg Munich I (2.53%)
0.050 kg Crystal 120 (1.27%)
0.025 kg Chocolate (0.63%)
0.025 kg Roasted Barley (0.63%)

Hop Bill
----------------
42.0 g East Kent Golding Pellet (4.7% Alpha) @ 60 Minutes (Boil) (2.6 g/L)
42.0 g East Kent Golding Pellet (4.7% Alpha) @ 0 Minutes (Boil) (3.5 g/L)
10.0 g Willamette Pellet (5.3% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
16.0 g East Kent Golding Pellet (4.7% Alpha) @ 7 Days (Dry Hop) (1.3 g/L)

Misc Bill
----------------
4.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Multi-Step Infusion Mash - 2.5 hours.
Fermented at 20°C with Safale S-04

Notes
----------------
4g gypsum = 1 teaspoon

Mash water volume = 15L
Total mash volume = 19L.
Wort collected = 12L
Dilute in fermenter to 16L = 4L added.

Mash in at 53 resting for 5 minutes. (Add gypsum at this point).
Ramp up to 60 degrees over 10 minutes.
Rest 60 at degrees for 60 minutes.
Ramp up to 71 degrees over 15 minutes.
Rest at 71 degrees for 60 minutes,
Mashout to 76 degrees (took 15 minutes to reach mashout temperature).

Before boil wort is 1.062 @ 52 degrees (1.073 corrected).
After boil wort is 1.077 @ 32 degrees (1.080 corrected) (Assume 11L collected for 71% efficiency) - will measure in fermenter

60 minute boil. 0 minute hops added to cube after it has been filled.

I think you will prob find the EKG to be quite smooth as a bitterer in the high end range and with SO4 and its estery character you will prob end up with an interesting, yummy brew........ :chug:

 

[spryzie]

A taste test of the wort does lead me to believe it will be my best yet. Also, if I ignore the no-chill calculation and instead consider the 0 minute addition a 10 minute one it comes to 60 IBU's for a 1.058 wort.

So, as usual, I'd rather be aresy than classy.

The fermenter is at 17/18 degrees and the thing kicked off in under 6 hours which was amazing to me. US-05 always takes 24 hours for me.

S-04 is a quick start for sure.

 

[Byran]

Ive had S04 finished in 3 days......... It gives a very estery profile that seems to work very well with EKG /styrians/ English hops/ Malty beers in general. And ive only ever fermented it 18deg or below. So it must spit out some serious flavours above that!

 

[fletcher]

A taste test of the wort does lead me to believe it will be my best yet. Also, if I ignore the no-chill calculation and instead consider the 0 minute addition a 10 minute one it comes to 60 IBU's for a 1.058 wort.

So, as usual, I'd rather be aresy than classy.

The fermenter is at 17/18 degrees and the thing kicked off in under 6 hours which was amazing to me. US-05 always takes 24 hours for me.

S-04 is a quick start for sure.

a good tip i got was that a good IBU match to original gravity made a beer quite balanced - for lots of american/english ales in any case. so 1.060 you could aim for 60 IBU and 1.050 you could aim for 50 etc. yours is in that range. i reckon it'll be super mate.

 

[djar007]

A taste test of the wort does lead me to believe it will be my best yet.

My wife now has put a ban on me saying this everytime i brew a new one.

 

[adz1179]

A simple wheat for the warming weather.

60% weyermann wheat
40% weyermann pilsner

55 deg for 15
63 for 45
72 for 15

a 60 min and 20 min additions of Hallertau Mittlefrueh to 14 IBU

Wyeast 3638 Bavarian Wheat @ 18 deg

 

[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.

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.

damn its good. No chill requires adjustments to hop schedule and probably some dry hop or hop tea to compensate for late hop. Other than lacking a little late hop its damn damn close. Yum.

 

[petesbrew]

Just cracked the grainbill for a double batch of Saison

Shakey Jakey Saison v3
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 7.75
Anticipated OG: 1.045 Plato: 11.162
Anticipated EBC: 5.2
Anticipated IBU: 26.8
Brewhouse Efficiency: 76 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
77.4 6.00 kg. Heidelberg Pilsner Germany 1.039 3
20.0 1.55 kg. JWM Wheat Malt Australia 1.040 4
2.6 0.20 kg. Weyermann Acidulated Germany 1.000 5
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Czech Saaz Pellet 6.30 21.7 60 min.
22.22 g. Styrian Goldings Pellet 4.80 2.4 15 min.
30.00 g. Czech Saaz Pellet 6.30 2.7 5 min.

Yeast
-----
White Labs WLP566 Belgian Saison II

Fermenter 2 - Lemon Myrtle addition (unsure of amount as yet)

 

[spryzie]

Less than 3 days later the krausen has dropped and the SG is 1.016 (down from 1.058). S-04 is a beast!

 

[indica86]

First all grain today.
IBU a bit lower than I'd like but it tastes good now so should be rather drinkable.

Recipe Specifications
--------------------------
Boil Size: 18.00 l
Post Boil Volume: 16.11 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.00 l
Estimated OG: 1.046 SG
Estimated Color: 14.8 EBC
Estimated IBU: 29.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.70 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 96.9 %
0.15 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 2 3.1 %
20.00 g Perle [10.00 %] - First Wort 60.0 min Hop 3 18.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
15.00 g Centennial [10.00 %] - Boil 15.0 min Hop 5 6.4 IBUs
25.00 g Centennial [10.00 %] - Boil 5.0 min Hop 6 4.3 IBUs
25.00 g Centennial [10.00 %] - Dry Hop 5.0 Days Hop 7 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4.85 kg

 

[black_labb]

just bottling a 10L batch of a belgian dark strong/barley wine that was 17L of the first runnings from a partigyle boiled for down to 10L on the stovetop while I did a mild with the gyle. it's been aged in glass since early june and all I can say from trying what was left in the racking tube is wow. I was aiming for something along the lines of a kasteel bruin and I think I'll have surpassed it. I added a small champagne yeast starter to it about 5 days ago to ensure there was enough yeast to prime it successfully and consistently

2.25kg vienna
1.5kg golden promise
1kg galaxy
250g abbey
200g caramunich III
200g spec B
200g Brown
150g melanoidin
500ml dark candy sugar added towards the end of the fermentation in 2 lots

30g spalter select (5.5%AA) @60 for about 45 IBU

IBU about 45
OG was about 1092
FG is 1008
Once bottle conditioned it should be sitting at 11.5%, good thing I bottled in 330's exclusively

 

[Not For Horses]

Sounds incredible!

 

[black_labb]

Sounds incredible!


Thanks, im very excited for this one. Despote the low fg it tastes quite sweet, I just hope the carbonation results in a dryer impression.