What Are You Brewing III

[Midnight Brew]

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!!

Great inspiration for ideas and so much variety. Im still yet to brew an IPA :blink:

 

[jyo]

Planning a Saison and a Wit for the Chrissy holidays, but really need an APA on the go.
APA Xmas 2013
American Pale Ale

Recipe Specs
Batch Size (L): 48.0
Total Grain (kg): 9.900
Total Hops (g): 130.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 8.9 (EBC): 17.5
Bitterness (IBU): 38.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 70

Grain Bill
8.800 kg Barrett Burston Ale (88.89%)
0.550 kg Bairds Medium Crystal (5.56%)
0.350 kg Biscuit (3.54%)
0.200 kg Acidulated Malt (2.02%)

Hop Bill
----------------
20.0 g Magnum Pellet (12.5% Alpha) @ 70 Minutes (First Wort) (0.4 g/L)
30.0 g Columbus Pellet (14.2% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
50.0 g Cascade Pellet (4.2% Alpha) @ 1 Minutes (Boil) (1 g/L)
15.0 g Cascade Pellet (4.2% Alpha) @ 0 Days (Dry Hop) (0.3 g/L)
15.0 g Columbus Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (0.3 g/L)

Single step Infusion at 65°C for 70 Minutes.
Fermented at 18°C with BRY West Coast Ale

Recipe Generated with BrewMate

 

[waggastew]

Riwaka Pale Ale

Two firsts this brew:

1. First time using Riwaka

2. First time fermenting with Lallemand BRY-97 West Coast Ale

Recipe based on BYO Mag 21st Ammendment 'Bitter American' Clone but Riwaka subbed for hops. Have brewed the original before and its a great APA.

RPA-1
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 19.0
Total Grain (kg): 3.100
Total Hops (g): 104.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 8.2 (EBC): 16.2
Bitterness (IBU): 43.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 70

Grain Bill
----------------
1.500 kg Dry Malt Extract - Light (48.39%)
1.000 kg Maris Otter Malt (32.26%)
0.300 kg Munich I (9.68%)
0.150 kg Caramalt (4.84%)
0.150 kg Crystal 40 (4.84%)

Hop Bill
----------------
14.0 g Magnum Pellet (14.7% Alpha) @ 90 Minutes (Boil) (0.7 g/L)
15.0 g Riwaka Pellet (5.6% Alpha) @ 15 Minutes (Boil) (0.8 g/L)
15.0 g Riwaka Pellet (5.6% Alpha) @ 10 Minutes (Boil) (0.8 g/L)
15.0 g Riwaka Pellet (5.6% Alpha) @ 5 Minutes (Boil) (0.8 g/L)
15.0 g Riwaka Pellet (5.6% Alpha) @ 0 Minutes (Boil) (0.8 g/L)
30.0 g Riwaka Pellet (5.6% Alpha) @ 0 Days (Dry Hop) (1.6 g/L)

Misc Bill
----------------
3.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
1.0 g Whirlfloc Tablet @ 0 Minutes (Boil)
1.0 g Yeast Nutrient @ 0 Minutes (Boil)

Single step Infusion at 70°C for 90 Minutes.
Fermented at 18°C with Lallemand BRY-97 West Coast Ale

 

[Byran]

Riwaka Pale Ale

Mate whats the flavour /aroma of riwaka like?

 

[waggastew]

Riwaka Pale Ale

Mate whats the flavour /aroma of riwaka like?

Dunno, first time brew. 15 min addition about to go in.

Reputation is very good, highly rated by US/Nz brewers, basically couldn't buy it for a while due to demand. Others may know commercial e.g's with Riwaka in it?

 

[pimpsqueak]

Galaxy Riwaka SMaSH (American Pale Ale)

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 31.5 (Tinseth - No Chill Adjusted)

100% Galaxy Malt BB

1.3 g/L Riwaka (D Saaz) (5.9% Alpha) @ 60 Minutes (First Wort)
1.3 g/L Riwaka (D Saaz) (5.9% Alpha) @ 5 Minutes (Boil)
0.4 g/L Riwaka (D Saaz) (5.8% Alpha) @ 0 Minutes (Boil)
0.4 g/L Riwaka (D Saaz) (5.8% Alpha) @ 0 Days (Dry Hop)
1.3 g/L Riwaka (D Saaz) (5.8% Alpha) @ 0 Days (Dry Hop)

0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Wyeast 1764-PC - ROGUE Pacman

Notes: 10G 0 minute addition is cube hopped
10G dry addition is plunger addition
30G dry addition is normal dry addition

no salt additions. only ph 5.2 adjustment into all mash water

Recipe Generated with BrewMate

First time brewing with Galaxy Malt and it's the closest I've been to a stuck sparge.
Anyone else had that issue with this malt?

 

[Dan Pratt]

Haven't used the malt but I'd like to know where you got the wyeast pacman from?

 

[pimpsqueak]

I reculture from a pack I split earlier in the year (MHB got the new batch in). I also wash and re-use.

 

[breakbeer]

Brewed a Sierra Nevada PA a few weeks back & kegged it a few days ago. Absolutely delicious & quite close to the real thing so I brewed another batch yesterday!

For both batches I didn't have any Magnum or Perle so I checked a substitution chart in a book I have & used Target & Galena instead for bittering plus Cascade late

This keg won't last long

 

[mje1980]

Well, the saison I brewed for Christmas is quite clearly not going to make it that long, so I need to brew another one. Bit different this time.

88% Maris otter
8% malted wheat
4% abbey malt.

Hallertau 60
Calypso 5

1.039
20 ibu's

3725 beire de garde yeast

Going for ale malt this time, and malted wheat. Not sure how much difference it will make, will have to see, though I'm sure it will much clearer. Must get myself a sack of BB to try, as I think it'll work well with this style. Lot cheaper than dingemans too haha

Will put a Belgian IPA on the yeast cake of this for our feb case swap.

Calypso seems to work really well with fruity saison yeast

 

[kenlock]

Double brew day, first in a long while.

Brew 1
Recipe: Slider V (3.3% APA)
Brewer: Ken

Estimated OG: 1.036 SG
Estimated Color: 5.2 SRM
Estimated IBU: 32.2 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.99 kg Pale Malt, Maris Otter (3.0 SRM) Grain 5 71.4 %
0.85 kg Caramalt (15.2 SRM) Grain 6 12.2 %
0.58 kg Vienna Malt (4.1 SRM) Grain 7 8.3 %
0.57 kg Cara-Pils/Dextrine (2.0 SRM) Grain 8 8.2 %
12.00 g Belma [11.30 %] - First Wort 90.0 min Hop 9 11.7 IBUs
30.00 g Amarillo [6.90 %] - Boil 10.0 min Hop 11 5.5 IBUs
30.00 g Belma [11.30 %] - Boil 10.0 min Hop 12 9.0 IBUs
30.00 g Cascade 2012 [7.40 %] - Boil 10.0 min Hop 13 5.9 IBUs
30.00 g Amarillo [6.90 %] - Boil 0.0 min Hop 14 0.0 IBUs
30.00 g Belma [11.30 %] - Boil 0.0 min Hop 15 0.0 IBUs
30.00 g Cascade 2012 [7.40 %] - Boil 0.0 min Hop 16 0.0 IBUs
1.0 pkg California Lager (Wyeast Labs #2112) [12 Yeast 17 -
30.00 g Amarillo [6.90 %] - Dry Hop 7.0 Days Hop 18 0.0 IBUs
30.00 g Belma [11.30 %] - Dry Hop 7.0 Days Hop 19 0.0 IBUs
30.00 g Cascade 2012 [7.40 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs

Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 7.00 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.25 l of water at 79.3 C 72.0 C 75 min

Sparge: Fly sparge with 43.69 l water at 76.0 C

Brew 2
Recipe: SN Ruthless Rye Clone (zymurgy)
--------------------------
Bottling Volume: 21.00 l
Estimated OG: 1.063 SG
Estimated Color: 12.7 SRM
Estimated IBU: 65.0 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.54 kg Rice Hulls (0.0 SRM) Adjunct 1 7.8 %
5.16 kg Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 2 74.7 %
0.82 kg Rye Malt (Weyermann) (3.0 SRM) Grain 3 11.8 %
0.36 kg Caramunich III (Weyermann) (71.0 SRM) Grain 4 5.3 %
0.03 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 5 0.4 %
34.95 g Columbus (Tomahawk) [14.00 %] - First Wo Hop 6 65.0 IBUs
31.45 g Chinook [13.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
15.72 g Amarillo [6.90 %] - Boil 0.0 min Hop 8 0.0 IBUs
15.72 g Columbus (Tomahawk) [14.00 %] - Boil 0.0 Hop 9 0.0 IBUs
1.1 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 10 -
47.17 g Citra [12.00 %] - Dry Hop 3.0 Days Hop 11 0.0 IBUs
31.45 g Chinook [13.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
15.72 g Amarillo [6.90 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
15.72 g Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 14 0.0 IBUs

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.91 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.02 l of water at 76.1 C 67.8 C 60 min
Mash Out Add 10.09 l of water at 81.7 C 72.2 C 10 min

Sparge: Fly sparge with 2.08 l water at 77.8 C

 

[warra48]

Now that the cricket and the golf is over, it's time to brew.

We have our house on the market, so I'm limited to what I can do in the brewery, as a lot of my stuff is packed away. I'm also limited to using dry yeast for now.

However, I managed to scrounge this one together.

American Amber Ale

25 litre batch, I expect about 1.050 OG
5000 gr Munich I Weyermann
250 gr Dark Crystal (Can't remember the maltster)
40 gr Chocolate Wheat Weyermann

Magnum @ 60 min to 23 IBU
Cascade & Citra @ 10 minutes to 15 IBU
Yeast nutrient @ 10 minutes
BrewBrite @ 5 minutes

15 gr Rehydrated US05

 

[Judanero]

Decided to knock this out at about 1630 this arvo:


Steady Bison Amber Ale

~23L batch

5.2 Kg BB Ale (Au)
540 g Carahell (Ger)
190 g Caramunich II (Ger)
65 g Carafa I (Ger)

20 g Magnum (14%AA) @ 60

50 g Cascade (42g pellets,8g flowers) @ flameout
16 g Pacifica (5.2%AA) @ flameout
20 g Amarillo (8.9%AA) @ flameout
20 g Waimea (15.8%AA) @ flameout
Brewbrite + 1 tsp yeast nutrient @ flameout

Mash in 56, 68 for 90, 78 for 10, sparge with ~6L of 80c

90 min boil

No chill in stockpot overnight h34r:

 

[sp0rk]

Looking to do a Scottish 70/ this sunday

Sweet lil 70/- (Scottish Light 70/-)

Original Gravity (OG): 1.039 (°P): 9.8
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.83 %
Colour (SRM): 12.3 (EBC): 24.2
Bitterness (IBU): 25.3 (Average)

86% Maris Otter Malt
12.29% Munich I
1.72% Black Malt

1.5 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 90 Minutes

Fermented at 16°C with Wyeast 1728 - Scottish Ale

Notes: Take 3-4 litres of first runnings and boil down to a thick syrup, add back to the kettle at around 10 minutes before the end of the boil

 

[Judanero]

Second time I've done this beer, turned out beautiful the first time. This time I was juggling brewing and watching the newly crawling little fella.


St. Rogue Red Ale 2.0 (American Amber)


~24L batch

3.63 kg Pale ale (Bairds)
635 g Dark Caramalt (TF UK)
510 g Munich light (GER)
510 g Caramunich I (GER)
510 g Heritage crystal (Sim UK)

40g Chinook (11.1%AA) @ 90

34g Centennial (9.2% AA) @ flameout
1 tsp yeast nutrient, brewbrite @ flameout

Mash in 54,68 for 69,78 for 10, sparge with ~6L of 78c water

OG- 1.054
Yeast= Wyeast 1056
Ferment @ 18

90 min boil

 

[Thefatdoghead]

Doing this after Xmas


Harpoon IPA
14-B American IPA
Author: IPA book
Date: 25/12/13

Size: 45.0 L @ 20 °C
Efficiency: 80%

Original Gravity: 1.062 (1.056 - 1.075)
Terminal Gravity: 1.012 (1.010 - 1.018)
Color: 11.06 (6.0 - 15.0)
Alcohol: 6.57% (5.5% - 7.5%)
Bitterness: 44.0 (40.0 - 70.0)

Ingredients:
11.29 kg (94.0%) Maris Otter Pale Ale Malt - added during mash
0.48 kg (4.0%) Victory® Malt - added during mash
0.24 kg (2.0%) Crystal Medium - added during mash
25 g (5.9%) Warrior® (16.0%) - added during boil, boiled 60 m
60 g (14.1%) Cascade (6.8%) - added during boil, boiled 20 m
120 g (28.2%) Cascade (6.8%) - added during boil, boiled 5 m
120 g (28.2%) Cascade (6.8%) - added during boil
100 g (23.5%) Cascade (6.8%) - added dry to secondary fermenter
0.0 ea WYeast 1187 Ringwood Ale™



Also Going to do this crazy thing at some point. Just bought the Fuggle for it today. Burpin hops baby!


Reid 1839 IPA

14-A English IPA

Size: 45.0 L @ 20 °C
Efficiency: 80%
Attenuation: 75.0%
Calories: 193.69 kcal per 12.0 fl oz

Original Gravity: 1.058 (1.050 - 1.075)
Terminal Gravity: 1.015 (1.010 - 1.018)
Color: 10.0 (8.0 - 14.0)
Alcohol: 5.72% (5.0% - 7.5%)
Bitterness: 120 IBU (40.0 - 60.0)

Ingredients:
10.5 kg (95.0%) Halcyon Pale Ale Malt - added during mash
.55 kg (5.0%) Belgian Caravienne - added during mash
170 g (27.9%) Fuggle (6.5%) - added during boil, boiled 75 m
170 g (27.9%) Fuggle (6.5%) - added during boil, boiled 30 m
170 g (27.9%) Fuggle (6.5%) - added during boil, boiled 15 m
100 g (16.4%) Fuggle (6.5%) - added dry to primary fermenter
0.0 ea WYeast 1275 Thames Valley Ale™

Schedule:
Ambient Air: 21.11 °C
Source Water: 15.56 °C
Elevation: 0.0 m


Notes
Mash at 70 degrees

120 ibu with 5.5%aa fuggle

 

[doon]

120 ibu you think its going to be out of wack in a beer of 5.7%?

 

[winkle]

Yet more of this -
Galaxian APA
American Pale Ale

Type: All Grain
Batch Size: 21.00 L
Boil Size: 24.04 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00

Ingredients
Amount Item Type % or IBU
3.5 kg Pale Malt, Maris Otter (3.0 SRM)
1.00 kg Munich Malt (9.0 SRM
250gm Victory Malt
15.00 gm Galaxy [15.00 %] (60 min)
15.00 gm Galaxy [15.00 %] (Dry Hop 3 days)
10.00 gm Galaxy [15.00 %] (5 min) Hops
5.00 gm Galaxy [15.00 %] (0 min)- Cube hopped
0.24 tsp Koppafloc (Boil 10.0 min) Misc
0.25 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs US-56 (DCL) Yeast-Ale rehydrated.

(I must update the recipe db)

And hopefully, a Summer Ale with lashings of Summer hops..

 

[Dan Pratt]

0.25 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

hi Winkle,

The 0.25 tsp of Gyspum - with your water how much does that increase your ppm on the Calcium and the Sulphate?

 

[sp0rk]

Looking to do a Scottish 70/ this sunday

Sweet lil 70/- (Scottish Light 70/-)

Original Gravity (OG): 1.039 (°P): 9.8
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.83 %
Colour (SRM): 12.3 (EBC): 24.2
Bitterness (IBU): 25.3 (Average)

86% Maris Otter Malt
12.29% Munich I
1.72% Black Malt

1.5 g/L Fuggles (5.7% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 90 Minutes

Fermented at 16°C with Wyeast 1728 - Scottish Ale

Notes: Take 3-4 litres of first runnings and boil down to a thick syrup, add back to the kettle at around 10 minutes before the end of the boil

Does anyone have any suggestions for water chemistry I should be aiming for for a 70/?
See attached for the Coffs Water report
View attachment CHW_Chemical Results APR-JUL 2013.pdf