What Are You Brewing III

[sponge]

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

Your love for it was one of the reasons I purchased it. That, and willamette.

I just kegged a bitter with 100% willamette and it's real nice. Definitely a lovely hop with some US characteristics behind it.

 

[indica86]

Some left over hops, some ideas from other people, some dark malts, some experimentation, hopefully some big flavour that is not too over the top.

Recipe: Dark Cyde IPA
Style: American IPA

Recipe Specifications
Boil Size: 18.53 l
Post Boil Volume: 16.64 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.062 SG
Estimated Color: 45.8 EBC
Estimated IBU: 58.6 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 65.4 %
0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2 4.7 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 3 1.9 %
1.50 kg Wheat Malt Extract (Coopers) (65.0 EBC) Extract 4 28.0 %
10.00 g Magnum [14.00 %] - Boil 60.0 min Hop 5 14.0 IBUs
10.00 g Galaxy [14.20 %] - Boil 30.0 min Hop 6 10.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
20.00 g Cascade [6.70 %] - Boil 10.0 min Hop 8 4.9 IBUs
20.00 g Centennial [10.20 %] - Boil 10.0 min Hop 9 7.4 IBUs
10.00 g Citra [12.00 %] - Boil 10.0 min Hop 10 4.4 IBUs
10.00 g Galaxy [14.00 %] - Boil 10.0 min Hop 11 5.1 IBUs
20.00 g Cascade [6.70 %] - Boil 5.0 min Hop 12 2.7 IBUs
20.00 g Centennial [10.20 %] - Boil 5.0 min Hop 13 4.1 IBUs
10.00 g Citra [12.00 %] - Boil 5.0 min Hop 14 2.4 IBUs
10.00 g Galaxy [14.00 %] - Boil 5.0 min Hop 15 2.8 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 16 -
15.00 g Cascade [6.70 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs
15.00 g Galaxy [14.00 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.35 kg
Name Description Step Temperat Step Time
Mash In Add 10.04 l of water at 73.1 C 66.7 C 60 min
Mash Out Add 5.62 l of water at 93.7 C 75.6 C 10 min

Sparge: Fly sparge with 6.72 l water at 75.6 C

 

[Helles]

Brewed today APA
115 lts OG 1045
Mash at 67

11.00 kg Pale Malt, Traditional Ale 55.00 %
3.00 kg Munich, Light 15.00 %
2.00 kg Amber Malt 10.00 %
2.00 kg Rye Malt 10.00 %
1.00 kg Wheat Malt,5.00 %
0.50 kg Aromatic Malt 2.50 %
0.50 kg Caramunich Malt 2.50 %
60.00 gm Chinook [12.10 %] (60 min) Hops 17.0 IBU
65.00 gm Simcoe [12.00 %] (60 min) Hops 20.3 IBU
30.00 gm Galaxy [14.80 %] (10 min) Hops 2.3 IBU
10.00 gm Chinook [12.10 %] (10 min) Hops 0.6 IBU
30.00 gm Cascade [6.20 %] (10 min) Hops 1.0 IBU
30.00 gm Mosiac [11.00 %] (10 min) Hops 1.7 IBU
30.00 gm Mosiac [11.00 %] (5 min) Hops 1.4 IBU
30.00 gm Galaxy [14.80 %] (5 min) Hops 1.9 IBU
30.00 gm Cascade [6.20 %] (5 min) Hops 0.8 IBU
10.00 gm Chinook [12.10 %] (5 min) Hops 0.5 IBU
30.00 gm Galaxy [12.30 %] (0 min)
10.00 gm Chinook [12.10 %] (0 min)
25.00 gm Mosiac [11.00 %] (0 min)
30.00 gm Cascade [6.20 %] (0 min)
30.00 gm Galaxy [12.30 %] Dry Hop 3
10.00 gm Chinook [12.10 %] Dry Hop
30.00 gm Cascade [6.20 %] Dry Hop

split 2 batches
one with Wyeast 1272
The other with Whitelabs Saison II

 

[Dan Pratt]

hi helles,

what temp are you going to ferment the saison 2 batch at?

 

[mje1980]

Franco Belgian pils

92% dingemans pils
8% bb pils ( ran out of dingemans! )

Triskel 60
Triskel 30
Triskel hopstand

57-10, 62-45, 72-15

White labs 830

1.045
33 IBU

 

[jyo]

Looking forward to trying this Belle Saison yeast. I'm thinking of fermenting one cube with Belle and the other Belgian Ardennes.

Saison December 2013
Saison

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 10.030
Total Hops (g): 85.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.004 (°P): 1.0
Alcohol by Volume (ABV): 5.60 %
Colour (SRM): 5.1 (EBC): 10.0
Bitterness (IBU): 26.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90

Grain Bill
----------------
9.500 kg Wey Pilsner (94.72%)
0.240 kg Acidulated Malt (2.39%)
0.150 kg Melanoidin (1.5%)
0.140 kg Carabohemian (1.4%)

Hop Bill
----------------
50.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 90 Minutes (First Wort) (1 g/L)
10.0 g Cascade Pellet (4.2% Alpha) @ 1 Minutes (Boil) (0.2 g/L)
25.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 1 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 64°C for 90 Minutes.
Fermented at 24°C with Danstar Belle Saison


Recipe Generated with BrewMate[/b

 

[mje1980]

Don't stand too close, it'll eat you!

 

[jyo]

Everyone's saying this is a beast of a yeast! I'm going to pitch it at 18' and let it rise to 24' and hold it there and see how it turns out.

 

[mje1980]

Cool mate. I've tried a few saison and farmhouse yeast' lately and I pitch them at low to mid 20's, then after 24 hours send them to 30c. I prefer fruity esters to spicy pepper though. You definately still get the spicy pepper just not a lot. Belle saison throws a lot of pepper IMHO, but I found it to be a great yeast. After a few weeks in the keg it'll smooth out a bit so if it's too full on straight up, give it two weeks in the keg.

 

[jyo]

Cheers, mate. I've used both the wyeast French and Belgian Saison yeasts a few times, with the French being my favourite. I like the description of this belle yeast, as it seems to be more like the French. Awesome stuff.

I might ferment the first one at 24' and let the second climb to 30' and compare.

Cheers.

 

[Helles]

hi helles,

what temp are you going to ferment the saison 2 batch at?

Staring it low at 16 slowly stepping up 1-2 degrees a day to about 24

 

[Bribie G]

After my success with a 30 minute (boil) ESB I'm doing a variation to check out the various flavours. The malty and hoppy freshness is amazing, but as the first batch was quite strong into the ESB territory I'm scaling it back to around Timothy Taylor Landlord strength, and in fact doing a TTL tribute with Wyeast 1469.

I've lent my spare esky / mashtun to somebody so this time I'm simply running two BIAB brews back to back, doughed in at 2 pm. As I'm only doing a partial cleanup between brews and just doing 30 min boils, shouldn't take all that long. I can prepare Strike water and do ramp ups quickly with my over the side immersion heater as backup:


Thirty Minute Best Bitter
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.300
Total Hops (g): 75.00
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.32 %
Colour (SRM): 7.4 (EBC): 14.6
Bitterness (IBU): 25.6 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 30

Grain Bill
----------------
4.100 kg Maris Otter Malt (95.35%)
0.200 kg Crystal 60 (4.65%)

Hop Bill
----------------
25.0 g Challenger Pellet (6.1% Alpha) @ 30 Minutes (Boil) (1.1 g/L)
25.0 g Bobek Pellet (5.9% Alpha) @ 15 Minutes (Boil) (1.1 g/L)
25.0 g East Kent Golding Pellet (4.7% Alpha) @ 15 Minutes (Boil) (1.1 g/L)

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

Single step Infusion at 68°C for 60 Minutes.
Fermented at 19°C with Wyeast 1469 - West Yorkshire Ale

 

[Bribie G]

4.40 Mexican time. First one was doughed in at 2.00 exactly, and is now cubed. Second one doughed in about five minutes ago and mashing happily.
You don't get much time to sit down doing this stuff.

 

[yum beer]

Cooling now, waiting to pitch yeast later tonight.
Slighlty over on SG, slightly under on volume, still sorting out new mash tun.
Didn't help when the gas bottle caught on fire....thank **** for having a fire extinguisher handy.....need a new gas hose/reg for xmas, good excuse to step up to an adjustable pressure..hehe

Finished boil in 2 pots all style, 1 on garage cooker and 1 on the kitchen stove.


Tailgunner Ale (English Pale Ale)

Original Gravity (OG): 1.051 (°P): 12.6
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 5.37 %
Colour (SRM): 11.2 (EBC): 22.0
Bitterness (IBU): 31.1 (Average - No Chill Adjusted)

63.86% Marris Otter
6.39% Muscavado Light
6.39% Dextrose
6.39% Maltodextrin
5.78% Crystal Light
5.78% Crystal Pale
5.43% Wheat Malt

1.1 g/L Challenger (8% Alpha) @ 40 Minutes (Boil)
1.1 g/L Fuggles (5% Alpha) @ 2 Minutes (Boil)

Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes
Fermented at 17°C with WLP013 - London Ale

 

[fletcher]

made a few recently, many about to be taste-tested and ready. pretty excited for this one.

Hadden IPA
20L (no-chill and bottled)

80% Pale Malt
15% Munich
5% Crystal 60
1.067 - 1.013/4

Warrior @ 60 /60 IBU
Centennial @ 20 /20 IBU
Whirlfloc @ 15
Yeast Nutrient @ 15
Cascade @ 1 /1 IBU
Citra @ 1 /2 IBU
3g/L Citra dry hop for 4 days

mashed at 67 /80
mash out at 78 /10
boiled for 90

2 x us-05 packs at 17C, cold crashed at 2C

lots of hops because due to no-chill and bottling, every time i open a bottle 3 weeks later, the strong hoppy kick and 'bitey'-ness i love about big american IPAs isn't there in the way i'd like. doing this as a test to see how it fares. tasted big and bold at bottling.

EDIT: tasted it after 1 week in the bottle and it's amazing. not as face melting as if from a keg, but still pretty sexy. will be even sexier in a week

 

[fletcher]

another one is a split batch of german wheat with newtownclown:

zeit!weizen german wheat
20L (no-chill and bottled)

65% german wheat
30% premium pils
5% munich
1.044 - 1.010

hallertau @ 60 /12.5 IBU
whirlfloc @ 15
yeast nutrient @ 15

mashed at 67 /60
boiled for 60

a big slurry of weihenstephan weizen (wyeast #3068). a little too much but meh.
fermented at 17C

just bottled this baby last night.

 

[sponge]

Looking at getting this down fairly soon for a summer quaffer, and to help build up a bit of a starter for a bigger APA

US Wheat

50% Wheat
50% pils

22IBUs amarillo @ cube (20min)

1.045
Wy1217

 

[Kingy]

Budget saison for my first saison then I'll do a more expensive one to put on the yeast cake. How long do you guys age before you drink this style of beer?

 

[Liam_snorkel]

long enough for the keg to get to serving temperature.

 

[Kingy]

Sweet so saison is great to be consumed young like a wheat?