What Are You Brewing III

[mje1980]

Porter

74% mo
10% wey abbey
6% caramunich 2
5% flaked barley
2% pale choc
1.5% brown
1.5% black

Challenger 60 mins

1.048
27 IBU

Whitbread ale. I may possibly split it in half and add some orval dregs to one half and let it sit for a month or so before bottling.

 

[Donske]

At a boil on a simple bitter hoping to have a keg spare for before Christmas.

Over shot preboil gravity so it will probably be around 5% unless I decide to add some water to the fermenter.

Best Bitter 1 (Special/Best/Premium Bitter)

Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.25 %
Colour (SRM): 12.6 (EBC): 24.8
Bitterness (IBU): 40.1 (Tinseth - No Chill Adjusted)

83.33% Maris Otter Malt
11.9% Crystal 80
4.76% Dextrose

2.3 g/L East Kent Golding (6.5% Alpha) @ 60 Minutes (Boil)

0.5 g/L Gypsum (Calcium Sulfate) @ 60 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

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

Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[Midnight Brew]

15. Little Red Ale
44L Rogers/Smurto inspired and/or the mild mashing regime (manticle) has been on the cards for awhile

50% JW Munich
30% JW Ale
10% JW Wheat
10% WEY Caraaroma
Temp 70/72/78
Time 30/10/Raise Bag
FWH Northdown and Citra to 17IBU
20min Northdown and Citra to 13.5 IBU (Cube hopped)
1.5g/l of both Northdown and Citra
Wy Greenbelt (two cubes so maybe another yeast)

1.040
1.012
3.7%
30.5 IBU
32 EBC

 

[Lodan]

End of year batch for workmates

Recipe: Smashed Tile APA
Brewer: Dan
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 29.36 l
Post Boil Volume: 24.11 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 18.50 l
Estimated OG: 1.047 SG
Estimated Color: 9.7 EBC
Estimated IBU: 30.5 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.50 kg Vienna Malt (6.9 EBC) Grain 1 100.0 %
7.00 g Mosaic (HBC 369) [12.25 %] - Boil 60.0 m Hop 2 10.5 IBUs
22.00 g Mosaic (HBC 369) [12.25 %] - Boil 20.0 m Hop 3 20.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 4 -
10.00 g Mosaic (HBC 369) [12.25 %] - Aroma Steep Hop 5 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 6 -
0.25 tsp Yeast Nutrient (Primary 3.0 days) Other 7 -
10.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Hop 8 0.0 IBUs

Mash Schedule: BIAB, Medium Body
Total Grain Weight: 4.50 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 32.11 l of water at 69.8 C 66.7 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------

 

[Midnight Brew]

16. Wheat
44L BIAB (Didnt quiet get my numbers as sorted yesterday with new pickup tube so still having a play)

50% JW Wheat
50% JW Vienna
FWH Hallertau to 6.8 IBU
Cube hop Hallertau to 7.9 IBU
Temp 55/62/69 (oops forgot timer)/72/78
Time 5/10/50/10/Raise bag
Wy 3068

OG 1050
FG 1012
EBC 9.5
IBU 14.7

Soooo Im still pretty confused as to how it happened but ended up with 88% Mash efficiency with an OG of 1.055 and an extra 2L of wort. My system loves wheats. Will dilute back to 1.050. Gave me figures of brew house efficiency 80% with previous brews being at around 70%. A few more brews and I should have it sorted but better to have more then less right?

 

[A3k]

Brewed this Dubbel yesterday. Made the same recipe recently and went great. Only difference here is that i'm using the D-180/D-90 from candisyrup.inc instead of the D/D2.

50lt batch

73.6% weyermann pilsner
6.9% weyermann munich
5.3% weyermann Caramunich
4.1% Dingemans Aromatic
4% Dingemans Special B
6% Dark Candi Syrup (incrementally into fermenter)

5.9 IBU EKG at 60mins
10.9 IBU Saaz at 45mins

1762 Belgian Abbey II (rochefort)

 

[Byran]

Ok so a while back I made a choc porter and it was just great. .......Anyway I have decided to make the same recipe but will rack the finished beer onto pulped cherries. I think I seen someone call it a black forest porter? Well yeh lets run with that.

Recipe: Black Forest Porter	TYPE: All Grain
Style: Brown Porter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 47.1 EBC		
IBU: 25.4 IBUs Tinseth	
OG: 1.053 SG		
FG: 1.013 SG		
BU:GU: 0.476			Est ABV: 5.3 %		
EE%: 62.00 %	Batch: 21.00 l      Boil: 35.58 l	BT: 90 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt                   Name                                     Type          #        %/IBU                    
3 g                Baking Soda (Mash 60.0 mins)             Water Agent   2        -             
3 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   3        -             
1 g                Table Salt (Mash 60.0 mins)              Water Agent   4        -             


Amt                   Name                                     Type          #        %/IBU         
4.00 kg               Pale Malt, Maris Otter (Thomas Fawcett)  Grain         5        63.5 %        
0.50 kg               Abbey malt (Castle Malting) (44.9 EBC)   Grain         6        7.9 %         
0.50 kg               Toasted Malt (53.2 EBC)                  Grain         7        7.9 %         
0.50 kg               Wheat Malt (Barrett Burston) (3.0 EBC)   Grain         8        7.9 %         
0.20 kg               Chocolate Malt (Simpsons) (847.1 EBC)    Grain         9        3.2 %         
0.10 kg               Roasted Malt (Joe White) (1199.7 EBC)    Grain         10       1.6 %         


Name              Description                             Step Temperat Step Time     
Temp              Add 39.13 l of water at 73.1 C          67.8 C        60 min        
Mash out          Add 0.00 l of water at 78.0 C           78.0 C        15 min        


---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.040 SG	Est OG: 1.053 SG
Amt                   Name                                     Type          #        %/IBU         
30.00 g               East Kent Goldings (EKG) [5.00 %] - 60min Hop           11       13.8 IBUs     
20.00 g               East Kent Goldings (EKG) [5.00 %] - 60min Hop           12       5.6 IBUs      
20.00 g               Styrian Goldings [5.40 %] -         20min Hop           13       6.0 IBUs      
1.22 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        14       -             
80.00 g               Cocoa Powder (Into no chill cube)        Spice         15       -             


---FERM PROCESS-----------------------------
Primary Start: - Prob with an English strain. Ive got some Windsor. And some WLP007 14.00 Days at 17 C
Secondary Start: Onto a whole bunch of mashed up cherries- 5 Days or so at 4 C

 

[mje1980]

More saison on Thursday if wed night shift isn't too hectic.

Mostly pils
Some raw wheat (10%)
Touch of biscuit.,

First gold 60
Calypso 5 mins

1.045
20 IBU

Wy 3711 to compare with the current batch done with wy3725 ( which is damn good IMHO ).

 

[vykuza]

Ok so a while back I made a choc porter and it was just great. .......Anyway I have decided to make the same recipe but will rack the finished beer onto pulped cherries. I think I seen someone call it a black forest porter? Well yeh lets run with that.

Recipe: Black Forest Porter TYPE: All Grain
Style: Brown Porter
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 47.1 EBC
IBU: 25.4 IBUs Tinseth
OG: 1.053 SG
FG: 1.013 SG
BU:GU: 0.476 Est ABV: 5.3 %
EE%: 62.00 % Batch: 21.00 l Boil: 35.58 l BT: 90 Mins

---WATER CHEMISTRY ADDITIONS----------------

Amt Name Type # %/IBU
3 g Baking Soda (Mash 60.0 mins) Water Agent 2 -
3 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
1 g Table Salt (Mash 60.0 mins) Water Agent 4 -


Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 5 63.5 %
0.50 kg Abbey malt (Castle Malting) (44.9 EBC) Grain 6 7.9 %
0.50 kg Toasted Malt (53.2 EBC) Grain 7 7.9 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 8 7.9 %
0.20 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 9 3.2 %
0.10 kg Roasted Malt (Joe White) (1199.7 EBC) Grain 10 1.6 %


Name Description Step Temperat Step Time
Temp Add 39.13 l of water at 73.1 C 67.8 C 60 min
Mash out Add 0.00 l of water at 78.0 C 78.0 C 15 min


---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.040 SG Est OG: 1.053 SG
Amt Name Type # %/IBU
30.00 g East Kent Goldings (EKG) [5.00 %] - 60min Hop 11 13.8 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] - 60min Hop 12 5.6 IBUs
20.00 g Styrian Goldings [5.40 %] - 20min Hop 13 6.0 IBUs
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 14 -
80.00 g Cocoa Powder (Into no chill cube) Spice 15 -


---FERM PROCESS-----------------------------
Primary Start: - Prob with an English strain. Ive got some Windsor. And some WLP007 14.00 Days at 17 C
Secondary Start: Onto a whole bunch of mashed up cherries- 5 Days or so at 4 C

Hi Byran, this is the one you brought to the ISB meeting a few months back? If it is, it's a great recipe!

 

[Midnight Brew]

Ok so a while back I made a choc porter and it was just great. .......Anyway I have decided to make the same recipe but will rack the finished beer onto pulped cherries. I think I seen someone call it a black forest porter? Well yeh lets run with that.


---WATER CHEMISTRY ADDITIONS----------------

Amt Name Type # %/IBU
3 g Baking Soda (Mash 60.0 mins) Water Agent 2 -
3 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 3 -
1 g Table Salt (Mash 60.0 mins) Water Agent 4 -

Hey Brian, recipe looks like a cracker but question into the water chemistry.

Are you adding baking soda to raise the ph of the mash? (could be appropriate to your brewing water)

Calcium sulfate to my understanding it more to accentuate the hop flavors in beer and dont usually go great in darker beers because they tend to give it a dry and astringent finish. what does it do for this recipe? (porters are malt based)

Also why the table salt? what does it add to this brew? From my small understanding its not ideal for yeast in concentrations of +50 ppm.

 

[Byran]

Well the CaO3 is to raise the PH slightly due to the roasted malts, and I tend to like adding a little CaSO4 to add more calcium and as you will prob notice Ive only added a little bit. But it seems to help sharpen the flavours a bit also to my taste. As with the table salt...its literally just a pinch in 40 litres of mash water. And I was thinking....choc/caramel flavours....salted caramel. To help sharpen the flavours by a fraction, if any. The ppm? I really couldnt see it doing much at all at that level. Likewise with the other salts. Mainly just for extra calcium without adding heaps of carbonates. I dont have any CaCl2 at the moment.

And yes it is the same recipe I brought to the ISB meeting. :chug:
Edit- typed too fast for my skill level

 

[Midnight Brew]

Well the CaO3 is to raise the PH slightly due to the roasted malts, and I tend to like adding a little CaSO4 to add more calcium and as you will prob notice Ive only added a little bit. But it seems to help sharpen the flavours a bit also to my taste. As with the table salt...its literally just a pinch in 40 litres of mash water. And I was thinking....choc/caramel flavours....salted caramel. To help sharpen the flavours by a fraction, if any. The ppm? I really could see it doing much at all at that level. Likewise with the other salts. Mainly just for extra calcium without adding heaps of bicarb. I dont have any CaCl2 at the moment.

And yes it is the same recipe I brought to the ISB meeting. :chug:

Sounds great! Just been interested in water chemistry lately and what brewing salts brewers use for certain beers. Sounds like a cracker and will add it to my ever expanding folder of 'to brew' recipes.

 

[Judanero]

Yesterday work thought I was sick, wife thought I was at work...


Savage IPA

5kg Pale ale malt (BB)
250g Pale crystal malt (TF)
70g Amber malt (TF)
1pkt BE#2

30g Warrior (16.70% AA) @ 60

25g Glacier (6.3% AA) @10
60g Cascade (homegrown flowers) @10 1tsp yeast nutrient @ 10
20g Galaxy (14% AA) @ 10

20g Simcoe (12.3%AA) @ flameout Brewbrite added @ flameout

Total vol in fermenter=~24L (ferment @ 19c)

OG=1.058
Pitched onto yeast cake of Ringwwod ale (wyeast 1187)

 

[mckenry]

In order to get two beer ready for Xmas. I ended up with three.
Same grain bill. I no chilled 3x17L cubes. 1 cube got 20g Simcoe at cubing.
Put 20L into a gerry with Lager yeast 2035, another 20L (with the 17L of simcoe cube hop) into another gerry with ale yeast 1332.
These are both fermenting at 14°
The remaining 11L got a Lamelle Belgian yeast and fermented at 20°

Same grain bill - 3 beers. Lets see what happens

Recipe Specifications
--------------------------
Boil Size: 69.90 l
Post Boil Volume: 59.40 l
Batch Size (fermenter): 51.00 l
Bottling Volume: 48.00 l
Estimated OG: 1.038 SG
Estimated Color: 12.2 EBC
Estimated IBU: 14.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 84.7 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
2.90 kg Joe White Traditional Ale (3.4 EBC) Grain 3 32.1 %
2.60 kg Bretts Joe White Export Pilsner (3.4 EBC Grain 4 28.8 %
1.45 kg Joe White Wheat (3.4 EBC) Grain 5 16.1 %
1.20 kg Joe White Vienna Malt (7.0 EBC) Grain 6 13.3 %
0.48 kg Caramunich Malt II (120.0 EBC) Grain 7 5.3 %
0.25 kg Melanoiden Malt (70.0 EBC) Grain 8 2.8 %
0.15 kg Acid Malt (4.5 EBC) Grain 9 1.7 %
20.00 g Bravo [14.30 %] - Boil 60.0 min Hop 10 14.8 IBUs
4.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 11 -
8.00 g BrewBrite (Boil 0.0 mins) Fining 12 -
1.0 pkg American Lager (Wyeast Labs #2035) [124. Yeast 13 -
3.00 tsp Gelatin (Secondary 3.0 days) Fining 14 -

 

[Dan Pratt]

Eleventh Hour Pale Ale 5

OG - 1.056
ABV - 5.5%
IBU - 40
EBC - 20
Eff - 80%
Vol - 21lt

70% Pale Ale
15% Munich
10% Wheat
5% Caraamber

Magnum @ 60m = 19ibu

Amarillo @ 20m = 13ibu
Amarillo @ 10m = 8ibu

28g of Simcoe and 28g of Centennial - Dry Hopped into Secondary for 5 days

Wyeast 1272 fermented @ 20c

 

[Kingy]

60%pale wheat
40% pilsner

Bittered to 18ibu with hallertau

3638 Bavarian wheat yeast

 

[fletcher]

i have a love-hate relationship with this thread. it always makes me so damn thirsty. this and "what's in the glass". some nice looking recipes up in here lately.

 

[Midnight Brew]

i have a love-hate relationship with this thread. it always makes me so damn thirsty. this and "what's in the glass". some nice looking recipes up in here lately.

My brewing list just keeps growing. I must not be drinking enough beer

 

[angus_grant]

My to-brew list is now up to about 20 different recipes and most of them from this thread. :blink: My brewing list keeps getting longer. I must not be brewing enough!!

"What are you brewing" caused to-do list
Wee heavy
Pilsener
Amarillo Golden Ale
Czech Pilsener
American amber
Saaz blonde
Hallertau Pilsener
Punkins Cascadian dark ale
Oatmeal porter
Goomba's Lord Nelson (have done it twice but not with the malts he specifies in the recipe)
Another Saaz blonde
Nick JD's Belgian Tripel (due for a re-brew. first one didn't turn out all that nice)

Hmm bugger, 2 others were links to the old recipe system and no longer work.

Edit: spelling faylure!!

 

[Kingy]

60%pale wheat
40% pilsner

Bittered to 18ibu with hallertau

3638 Bavarian wheat yeast

Chilled freezing cold, massive head in a 700ml glass. mothers milk.