What Are You Brewing III

[winkle]

hi Winkle,

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

That should be one teaspoon.

 

[Weizguy]

Leffe Blonde Clone from TDA (aka Fly-Blown Belgian)
Brew Type: All Grain Date: 1/12/2013 Style: Belgian Blond Ale Brewer: Seth
Batch Size: 24.00 L Boil Volume: 34.31 L Boil Time: 60 min Brewhouse Efficiency: 88%
Equipment: Seth - 50 litre Esky and 80 litre kettle Actual Efficiency: ~85%


Ingredients Amount Item Type % or IBU
5.13 kg Pilsner (IMC) (3.9 EBC) Grain 85.2 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 6.7 %
0.13 kg Caraamber (Weyermann) (70.9 EBC) Grain 2.2 %
0.09 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.5 %
55.00 gm Styrian Goldings [3.20%] (60 min) Hops 18.8 IBU
18.00 gm Saaz [3.50%] (15 min) Hops 1.8 IBU
0.27 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 4.4 %
2000 ml Unibroue W3864 Yeast-Ale
Beer Profile Estimated Original Gravity: 1.061 SG (1.062-1.075 SG) Measured Original Gravity: 1.071 SG
Estimated Final Gravity: 1.018 SG (1.008-1.016 SG) Measured Final Gravity: 1.014 SG Estimated Color: 10.3 EBC (7.9-11.8 EBC) Color [Color] Bitterness: 20.6 IBU (20.0-30.0 IBU) Alpha Acid Units: 1.1 AAU Estimated Alcohol by Volume: 5.7 % (6.0-7.5 %)
Great beer recipe - hoping to do it justice and blow a few people's taste buds away this Christmas.

In the kettle now 1.050 s.g. and 34 litres prior to boil. Not sure how I got this efficient, but I'll take it.

 

[Yob]

Got the New system running, doing a tripple batch for the first time

2 sorts pale malt
Bunch of Munich
Bunch of wheat
Some victory
Some rye
Little bit of Amber

Gunna kettle Magnum
Cube 1 Cascade mosaic
Cube 2 Citra Simcoe (if I can find any)
Cube 3 zythos

Lookout summer, I'm ready for ya

 

[lukiferj]

Got the New system running, doing a tripple batch for the first time

2 sorts pale malt
Bunch of Munich
Bunch of wheat
Some victory
Some rye
Little bit of Amber

Gunna kettle Magnum
Cube 1 Cascade mosaic
Cube 2 Citra Simcoe (if I can find any)
Cube 3 zythos

Lookout summer, I'm ready for ya

Hope those are your notes

 

[Mardoo]

Wait a minute, are you out of (some) hops Yob?? That's just weird.

 

[Mardoo]

Wait a minute, are you out of (some) hops Yob?? That's just weird.

 

[black_labb]

I've got an english IPA Mashing at the moment

23L

4.5kg JW vienna
1kg Galaxy
300g Biscuit
100g Spec B

40g Saaz (3.4%AA) @ 60
35g Pacific Gem (14.6%AA) @ cube
25g Summer (6.3%AA) @ cube

2-3 x 14g challenger plugs dry hopped or part of a secondary boil to be decided when the time comes.

All my english hops are in plugs ATM and I want to save them for late hopping, hence the odd use of czech, kiwi and aussie hops. I expect it to taste as english as any despite the not particularly english malts/hops.

I expect an OG of 1059 but I've been mucking about lately with some different things and It could be anywhere from 1055 to 1065 if the last 5 brews are anything to go on.

 

[indica86]

After the resounding success of my first AG, time for number two.
Living where I live it is all internet orders, no choice there so I do not have a large range of grains available.


Recipe: Summer Secret
TYPE: All Grain


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: 1.039 SG
Estimated Color: 34.0 EBC
Estimated IBU: 32.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type # %/IBU
3.50 kg Pilsner, Malt Craft Export (Joe White) ( Grain 1 85.4 %
0.35 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2 8.5 %
0.25 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 3 6.1 %
12.00 g Magnum [12.00 %] - Boil 60.0 min Hop 4 15.8 IBUs
10.00 g Summer (Summer Saaz) [5.50 %] - Boil 15. Hop 5 3.0 IBUs
10.00 g Vic Secret [16.10 %] - Boil 15.0 min Hop 6 8.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 7 -
10.00 g Summer (Summer Saaz) [5.50 %] - Boil 5.0 Hop 8 1.2 IBUs
10.00 g Vic Secret [16.10 %] - Boil 5.0 min Hop 9 3.5 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 10 -


I will dry hop as well Probably half half V.Secret and Summer.

 

[sponge]

First brew since my 10 week commissioning period out in SA..

Decided to try some challenger hops for the first time to see what they bring to the table.

English Bitter

80% MO
5% victory
5% caramunich
5% amber
4% aroma
1% midnight wheat

2g/L challenger @ cube (20min)

1469

1.040
25IBUs

 

[Yob]

Hope those are your notes

Actually better than most of my notes

Wait a minute, are you out of (some) hops Yob?? That's just weird.

Yeah tell me about it, I keep passing them on to people, as it turns out, I couldn't find Simcoe so the 3 cubes were Ahtanum, zythos and mosaic (all with Cascade)

With 5 cubes stacked up, 1 in the fv and 2.5 Kegs, things aren't looking too bad

 

[mje1980]

First brew since my 10 week commissioning period out in SA..

Decided to try some challenger hops for the first time to see what they bring to the table.

English Bitter

80% MO
5% victory
5% caramunich
5% amber
4% aroma
1% midnight wheat

2g/L challenger @ cube (20min)

1469

1.040
25IBUs

Challenger ******* rocks mate!. Under rated as a uk hop IMHO.

 

[TimT]

We did some work on the beehive a few days ago and took out some very old frames chock full of honey... and propolis and wax and remains of larvae and pollen and a number of other things which I probably don't want to know about.

Crushed that honey out of the comb and soaked the crushed wax to get out the residual honey - ended up with a solution with a gravity about 1.095. I drained the wax (and other stuff) off, heated the mix up to about 60 degrees to kill bacteria but keep the honey quality, and supplemented it with a tea I'd made on the previous night of rose and elderflower - and a few more spoonfuls of honey to the mix to lift the gravity up again.

Added some yeast, and popped it in my study with the rest of the brews.

So we've got a Pollinaceous Mead in the first stages of fermentation at the moment! Actually added a bit of lime juice this morning (should have added it yesterday, forgot) and stirred it in.

It's a very dark mead (the honey we got from the wax was very dark too). When I tested the SG the colour ranged from dark gold to a deep orange; in the demijohn it's more yellowy-brown. I expect it'll clarify somewhat during fermentation.

 

[Liam_snorkel]

how many litres did you end up with?

 

[TimT]

About 4.5. This was honey from about 4, 5 frames.

 

[pedleyr]

With 5 cubes stacked up, 1 in the fv and 2.5 Kegs, things aren't looking too bad

That right there is the reason I want a system capable of larger output. 11 litres is giving me the shits, I'd love to be able to just knock out 2 or 3 cubes per brew. I'll unclench soon so it can happen...

 

[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.

Changed this a little bit, switched the crystal to caraaroma and hops to first gold and also bumped it up to 1.064. All ready for tomorrow morning. I will definately spilt it up and give some the orval dregs treatment, and bottle the rest after primary fermentation.

 

[TimT]

Bottled another brew today: about 15 litres of a kind of amber ale, with Goldings and Citra hops, spiced with rosemary and several types of sage, including the wonderful pineapple sage. It's a fun and fruity brew that will hopefully mature when Christmas rolls around, making for some cheapskate presents to family.

 

[krausenhaus]

I'm having a crack at moving most of my late hops to a 15-20min hop stand at ~80°C, as it's been a bit of a hot topic lately.

American Pale Ale

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 10.400
Total Hops (g): 320.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 9.8 (EBC): 19.3
Bitterness (IBU): 35.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Maris Otter Malt (48.08%)
4.000 kg Pale Ale Malt (38.46%)
1.000 kg Wheat Malt (9.62%)
0.400 kg Caraaroma (3.85%)

Hop Bill
----------------
30.0 g Magnum Pellet (14.8% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
20.0 g Calypso Pellet (15.6% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
40.0 g Zythos Pellet (9.7% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
40.0 g Calypso Pellet (15.6% Alpha) @ 0 Minutes (Aroma) (0.9 g/L)
80.0 g Zythos Pellet (9.7% Alpha) @ 0 Minutes (Aroma) (1.7 g/L)
110.0 g Zythos Pellet (9.7% Alpha) @ 0 Days (Dry Hop) (2.4 g/L)

Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[mje1980]

For something completely different I'm going to do a Riwaka and Maris otter smash. They're flowers so I'll use my hop sock, and will wait til boiled wort is 80c then add heaps in for 10 mins or so.

Maris otter 100%
Riwaka 30
Riwaka whirlpool

57-10,62-45,72-15.

Gypsum in mash

1.045
30 IBU

 

[mje1980]

Bugger, had to add some calypso to get enough bitterness, so not technically a smash. Still going to dump a fugg load of Riwaka late