What Are You Brewing III

[Liam_snorkel]

In my opinion yeah. If fresh wheats suit your taste you'll probably agree :icon_cheers:

 

[vykuza]

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

Hey mate, please don't use it again until you get a new reg. A mate of mine got new shins grafted on after a bottle decided to turn into it's own jet burner when he was happily BBQing some snags (luckily it didn't just go boom).

 

[krausenhaus]

Continuing with experimentation of adding majority of flavour hops at 80°C hopstand/whirlpool.
Pacific-ale-ish summer quencher. Dry hop addition will be done in 2 x 3-day lots.

Galaxy Wheat

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 10.000
Total Hops (g): 350.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 27.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pilsner (Weyermann) (50%)
4.000 kg Wheat Malt (40%)
0.500 kg Carahell (5%)
0.500 kg Rice Hulls (5%)

Hop Bill
----------------
20.0 g Magnum Pellet (14.8% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
50.0 g Galaxy Pellet (14.2% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
120.0 g Galaxy Pellet (14.2% Alpha) @ 0 Minutes (Aroma) (2.6 g/L)
160.0 g Galaxy Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (3.5 g/L)

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


Recipe Generated with BrewMate

 

[Dan Pratt]

India Pale Ale - Sea's of Gold
OG - 1.070
ABV - 7%
IBU - 71
EBC - 12
Eff - 80%
Vol - 21Lt

Grain Bill
Premium Pilsner (Wey) 5.65kg - 95%
Carahell (Wey) 350g - 5%

Hop Schedule
Magnum (AA%13) 28g @ 60mins - 30Ibu

7C's (AA%8.5) 60g @ 20mins - 26Ibu
7C's (AA%8.5) 60g @ 10mins - 15Ibu

Dry Hopping in Secondary - 7C's 84g for 5 days

Yeast
Wyeast American Ale II - 1.2lt starter
1min of pure oxygen before picthing

Water - Pale Ale Profile - Brun Water
14g - Calcium Sulphate - CaSO4
5g - Magnesium Sulphare - MgSO4
1.5g - Calcium Chloride - CaCl2
2g - Chalk - CaCO3

Sulphate to Chloride Ratio - SO4/Cl = 5.4

Planning to mash at 67c for 60mins, this should have a FG of 1.018 which should leave a bit of body, combined with the Abv % should balance alright.

 

[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

I ended up holding off on the above and will brew that tomorrow instead. I'll probably replace the amarillo for galaxy as well as one of my mates wanted me to brew a pacific ale style beer for him.

Tonight I'll try out a smash with a 30min boil and mash.

97% MO
3% heritage xtal

1.042
27IBUs styrians @ cube

1469

 

[mje1980]

Let us know how the 30 boil n mash go sponge.

 

[sponge]

If it turns out alright, I think I'll end up cubing it and bringing it with me to the next fest at Gino's so everyone can give it a sample and critique.

EDIT: Missed a couple of words..

 

[spryzie]

Using up all my left over malt for one big final brew for the year. We'll see how we go with the efficiency with so much grain in such a small pot...

Big Stout

Recipe Specs
----------------
Batch Size (L): 12.0
Total Grain (kg): 5.290
Total Hops (g): 50.00
Original Gravity (OG): 1.099 (°P): 23.5
Final Gravity (FG): 1.022 (°P): 5.6
Alcohol by Volume (ABV): 10.09 %
Colour (SRM): 49.6 (EBC): 97.6
Bitterness (IBU): 85.4 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malt (66.16%)
0.380 kg Munich I (7.18%)
0.350 kg Raw Sugar (6.62%)
0.306 kg Roasted Barley (5.78%)
0.208 kg Flaked Barley (3.93%)
0.182 kg Chocolate (3.44%)
0.160 kg Wheat Malt (3.02%)
0.104 kg Crystal 60 (1.97%)
0.100 kg Crystal 120 (1.89%)

Hop Bill
----------------
50.0 g Northern Brewer Pellet (9.5% Alpha) @ 60 Minutes (Boil) (4.2 g/L)

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

Multi step Infusion 55/5, 60/60, 70/60, 76/5.
Fermented at 20°C with Safale S-04

 

[soundawake]

Using up the last of the hops I have in my freezer.

Grevillea Pale Ale (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): 5.9 (EBC): 11.7
Bitterness (IBU): 34.3 (Average)

70.18% Pale Ale Malt
19.3% Munich I
5.26% Carapils (Dextrine)
5.26% Wheat Malt

0.7 g/L Centennial (10.2% Alpha) @ 60 Minutes (Boil)
0.7 g/L Centennial (10.2% Alpha) @ 20 Minutes (Boil)
0.9 g/L Cascade (7.2% Alpha) @ 10 Minutes (Boil)
0.7 g/L Amarillo (8.9% Alpha) @ 5 Minutes (Boil)
0.9 g/L Amarillo (8.9% Alpha) @ 0 Minutes (Boil)

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

Single step Infusion at 67°C for 60 Minutes. Boil for 80 Minutes

Fermented at 20°C with BRY97

Notes: BB Ale malt, BB wheat malt. Weyermann Carapils.

Recipe Generated with BrewMate

 

[sponge]

Tonight I'll try out a smash with a 30min boil and mash.

97% MO
3% heritage xtal

1.042
27IBUs styrians @ cube

1469

Ended up changing the recipe slightly to

95/5 MO/heritage xtal

1.040
26IBUs styrians @ fwh & cube

1469

Mashed in at 6pm, cubed by 8pm. I will admit, I did a 67/72 30/10 mash schedule, so wasn't completely 30min mash and boil but still makes for a real quick brew day. If it all turns out a-okay I think I'll be trying the short mash and boil technique for some styles if I'm a little time poor.

Now, onto a Pacific ale inspired brew once I chow down on some brekky..

50/50 pils/wheat

1.043

23IBUs galaxy @ cube

1272

 

[mje1980]

Getting in quick before you get sent back to renmark??

 

[_HOME_BREW_WALLACE_]

mashing a double batch of rice lager today

8kg BB pale malt
2Kg rice

90g hallertau aroma at 20mins

 

[indica86]

What kind of rice is that?

Nasi Goreng

 

[_HOME_BREW_WALLACE_]

What kind of rice is that?

white

 

[Thefatdoghead]

Going to brew this to harvest the yeast for Heady Topper clone.


Apollo is Waimea
10-A American Pale Ale
Author: Gav

Size: 45.0 L @ 20 °C
Efficiency: 76.03%
Attenuation: 76%
Calories: 165.75 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.045 - 1.060)
Terminal Gravity: 1.012 (1.010 - 1.015)
Color: 11.24 (5.0 - 14.0)
Alcohol: 4.97% (4.5% - 6.0%)
Bitterness: 36.6 (30.0 - 45.0)

Ingredients:
4 kg (40.0%) Maris Otter Malt - added during mash
4 kg (40.0%) Ale Malt - added during mash
1 kg (10.0%) Munich TYPE I - added during mash
.5 kg (5.0%) Rye Malt - added during mash
.5 kg (5.0%) Victory® Malt - added during mash
20 g (5.7%) Apollo (17.0%) - added during boil, boiled 20 m
20 g (5.7%) Apollo (17.0%) - added during boil, boiled 15 m
20 g (5.7%) Apollo (17.0%) - added during boil, boiled 10 m
50 g (14.3%) Apollo (17.0%) - added during boil, boiled 5 m
50 g (14.3%) Apollo (17.0%) - added during boil
90 g (25.7%) Riwaka (5.5%) - added during boil
0.0 ea WYeast 1272 American Ale II™
100 g (28.6%) Apollo (17.0%) - added dry to secondary fermenter

Heady Topper


Heady Topper
14-C Imperial IPA
Author: The Alchemist

Size: 45.0 L @ 20 °C
Efficiency: 70.7%
Attenuation: 83.8%
Calories: 244.25 kcal per 12.0 fl oz

Original Gravity: 1.074 (1.075 - 1.090)
Terminal Gravity: 1.012 (1.010 - 1.020)
Color: 7.6 (8.0 - 15.0)
Alcohol: 8.17% (7.5% - 10.0%)
Bitterness: 52.6 (60.0 - 120.0)

Ingredients:
14.02 kg (91.2%) Pearl Pale Ale Malt - added during mash
0.27 kg (1.8%) Belgian Caravienne - added during mash
1.08 kg (7.0%) Corn Sugar - added during mash
101.1 g (12.5%) Simcoe® (13.0%) - added during boil, boiled 30 m
67.4 g (8.3%) Cascade (6.8%) - added during boil
67.4 g (8.3%) Apollo (17.0%) - added during boil
67.4 g (8.3%) Simcoe® (13.0%) - added during boil
67.4 g (8.3%) Centennial (10.5%) - added during boil
67.4 g (8.3%) Simcoe® (13.0%) - added during boil
67.4 g (8.3%) Columbus (15.0%) - added during boil
67.4 g (8.3%) Chinook (11.8%) - added dry to primary fermenter
67.4 g (8.3%) Simcoe® (13.0%) - added dry to primary fermenter
84.25 g (10.4%) Centennial (10.5%) - added dry to secondary fermenter
84.25 g (10.4%) Simcoe® (13.0%) - added dry to secondary fermenter
0.0 ea WYeast 1056 American Ale™ (ill use 1272)

 

[krausenhaus]

Up at 6am on a Sunday to brew this in order to escape the brunt of the 41°C day..

IPA with majority of hops at an 80°C hopstand, so IBU will be higher than calculated

American IPA

Recipe Specs
----------------
Batch Size (L): 46.0
Total Grain (kg): 12.500
Total Hops (g): 540.00
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 7.0 (EBC): 13.8
Bitterness (IBU): 44.8 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Maris Otter Malt (40%)
5.000 kg Pale Ale Malt (40%)
2.500 kg Munich I (20%)

Hop Bill
----------------
40.0 g Magnum Pellet (14.8% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
50.0 g Amarillo Pellet (8.6% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
50.0 g Citra Pellet (11.9% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
150.0 g Amarillo Pellet (8.7% Alpha) @ 0 Minutes (Boil) (3.3 g/L)
150.0 g Citra Pellet (11.9% Alpha) @ 0 Minutes (Boil) (3.3 g/L)
100.0 g Citra Pellet (11.9% Alpha) @ 0 Days (Dry Hop) (2.2 g/L)

Single step Infusion at 63°C for 60 Minutes.
Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[jefin]

Nice long brew day yesterday, managed to get a couple of brews and beers down.

Few stuff ups, too busy playing the guitar and drinking :beerbang:

The two years for the flanders cant come quick enough!

Tangle **** Red Ale (American Amber Ale)

Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 19.5 (EBC): 38.4
Bitterness (IBU): 36.3 (Average)

71.43% Maris Otter Malt
7.14% Rye Malt
7.14% Wheat Malt
4.29% Amber Malt
4.29% Caraaroma
4.29% Crystal 60
1.43% Black Roasted Barley

0.5 g/L Calypso (15.1% Alpha) @ 20 Minutes (Boil)
0.5 g/L Centennial (10.2% Alpha) @ 20 Minutes (Boil)
0.5 g/L Cascade (3% Alpha) @ 10 Minutes (Boil)
0.5 g/L Centennial (10.2% Alpha) @ 10 Minutes (Boil)
0.5 g/L Galaxy (15.3% Alpha) @ 10 Minutes (Boil)
0.9 g/L Calypso (15% Alpha) @ 2 Minutes (Boil)
0.9 g/L Cascade (3% Alpha) @ 2 Minutes (Boil)
1.1 g/L Calypso (15.3% Alpha) @ 0 Minutes (Boil)
1.1 g/L Cascade (3% Alpha) @ 0 Minutes (Boil)
1.1 g/L Centennial (10.2% Alpha) @ 0 Minutes (Boil)

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

Fermented at 18°C with Safale US-05

&

Flanders Red (Flanders Red Ale)

Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.006 (°P): 1.5
Alcohol (ABV): 5.65 %
Colour (SRM): 12.0 (EBC): 23.6
Bitterness (IBU): 13.0 (Average)

40% Vienna
22% Flaked Corn
20% Pilsner
8% Aromatic Malt
4% Caramalt
4% Caramunich I
2% Special-B

0.4 g/L Centennial (10.2% Alpha) @ 60 Minutes (Boil)

Single step Infusion at 68°C for 60 Minutes. Boil for 90 Minutes

Fermented at 20°C with Wyeast 3763 Roeselare Ale Blend

Recipe Generated with BrewMate

 

[Kingy]

Smoked porter
Est abv 6.5%
Ibu. 45
Mash @67

Ale 60%
Light Munich 15%
Rauch (beach smoked) 15%
Caramunich 4.5%
Choc malt 4.5%
Black malt 0.2%

45 gms Chinook 60min

40gms. Williamette 15min

Not sure of yeast yet maybe just saf s04.
Or on the yeast cake of my esb.

 

[bradsbrew]

Set the brew rig up today, have now set it up for fly sparge. Will be interesting to see if it makes much change to the eff, should definitely cut down the sparge time. Hoping to get 2 brews in, this is the first.

New Recipe
Mild

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 6.900
Total Hops (g): 100.00
Original Gravity (OG): 1.028 (°P): 7.1
Final Gravity (FG): 1.007 (°P): 1.8
Alcohol by Volume (ABV): 2.75 %
Colour (SRM): 7.4 (EBC): 14.5
Bitterness (IBU): 22.2 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90

Grain Bill
----------------
6.000 kg Maris Otter Malt (86.96%)
0.500 kg Wheat Malt (7.25%)
0.300 kg Crystal 120 (4.35%)
0.100 kg Chocolate, Pale (1.45%)

Hop Bill
----------------
50.0 g First Gold Pellet (7.9% Alpha) @ 45 Minutes (Boil) (0.8 g/L)
50.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (0.8 g/L)

Misc Bill
----------------

Multi step Infusion starts at 52°C for 15 minutes raise to 69°C for 45 Minutes raise to 78°C for 10 minutes then fly sparge.
Fermented at 18°C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[Mardoo]

Well, I finally got my 2V system together after a few months of gathering bits and pieces and re-purposing things. Feels reeeeeeeaall good. And now I've finished my first brew on it and I"m chuffed. I brewed up 20l of Manticle's Dark Mild, staying pretty strictly to recipe and I am very, very happy. My brother-in-law and father-in-law joined me. Wort tastes good, had a strong starter, ferm control is tight...hell, I might just watch Easy Rider now. Thanks guys for all your help. I'm one step out of the ghetto!