What Are You Brewing III

[sponge]

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

Sure am. I'm out here again this week then heading up to qld over xmas/new years for a couple of weeks this weekend.

I need to make sure I have plenty of full cubes and kegs for the return...

 

[indica86]

Needed to put down something fast, empty fermenter and the kids at home


Recipe: CMG Pale Ale

Batch Size (fermenter): 23.00 l


Ingredients:
------------
Amt Name Type # %/IBU
0.25 kg Crystal (Joe White) (141.8 EBC) Grain 1 7.7 %
1.50 kg Light Malt Extract (Coopers) (53.0 EBC) Extract 2 46.2 %
1.50 kg Wheat Malt Extract (Coopers) (65.0 EBC) Extract 3 46.2 %
10.00 g Cascade [6.70 %] - Boil 30.0 min Hop 4 5.6 IBUs
10.00 g Motueka [7.00 %] - Boil 30.0 min Hop 5 5.8 IBUs
10.00 g Cascade [6.70 %] - Boil 20.0 min Hop 6 4.4 IBUs
10.00 g Galaxy [14.20 %] - Boil 20.0 min Hop 7 9.3 IBUs
10.00 g Motueka [7.00 %] - Boil 20.0 min Hop 8 4.6 IBUs
10.00 g Cascade [6.70 %] - Boil 5.0 min Hop 9 1.4 IBUs
10.00 g Galaxy [14.20 %] - Boil 5.0 min Hop 10 3.1 IBUs
10.00 g Motueka [7.00 %] - Boil 5.0 min Hop 11 1.5 IBUs
10.00 g Motueka [7.00 %] - Steep/Whirlpool 5.0 Hop 12 0.8 IBUs
8.00 g Galaxy [14.20 %] - Steep/Whirlpool 5.0 Hop 13 1.2 IBUs
7.00 g Cascade [6.70 %] - Steep/Whirlpool 5.0 Hop 14 0.5 IBUs
1.0 pkg BRY-97 (Lallemand #) Yeast 15 -

 

[mje1980]

Another saison. I've done one with belle saison, one with 3725, one with 3711 and this will get 3724 Belgian saison. I like saison haha.

87.1% BB pale
12.9% malted wheat

Triskel hops 60
Calypso 10

3724

1.044
22 IBU

 

[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.

#5287
This turned out pretty darn good.

It took about 600 grams of cherries to get the flavour to come through a bit, i didnt want cherry sauce.
It finished a little sweet cause I fruited it in the secondary at 4 deg C and it didnt ferment out much. It still fermented a bit but the balance is nice.
The EKG comes through with a little bitterness and laps over the choc notes and the cherries give it a nice aroma and slightly fruity finish.
Id like to do this again with raspberries as some of the ones ive tried are just amazing. Props to Lachlan for getting me keen to fruit up, your Raspberry thing was great.

 

[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 -

This turned out to be a winner. I have tried all 3 beers and they are good. 14° was a sweet spot for both the lager and ale yeast. The D-rest for the lager at 17 finished off the ale ferment as well. Crash chilled both when the lager was ready. The Belgian was fermented at ambient, which was around 18. The lager dropped gravity quicker than the ale at first (as expected, being a bigger pitch and warmer ferment). There is absolutely no fruit or butterscotch in the lager. Clean and crisp. The hop presence in the ale was great too. First time cube hopping and happy with the result. No dry required. Overall, it was a good way to knock out 2 (3 in my case) beers in the same period. Lager was ready sooner than usual as I have always fermented lager at 10°. Wont be from now on.
mckenry

 

[Kingy]

Triple brew morning with a double hefeweizen and my first saison.

 

[malt_shovel]

After finally getting a few minutes at a sensible time I got my brew stand knocked up to where I could run a test brew.
Have an imperial vienna / light doppelbock boiling away. Stoked to be out of the kitchen.

 

[Yob]

Into the FV's today a double batch IPA, side by side comparison.

1070 wort

First batch
50g Mosaic - Cube
100g Amarillo - Cube

Second Batch
50g Amarillo - Cube
100g Ahtanum - Cube

Yeast is some rinsed (50ml clean yeast) Greenbelt into a 2lt starter split between the 2 cubes + 1 pkt BRY-97 Each cube (Rehydrated)

The aim is to do a side by side to see what Ahtanum brings to the table, reading suggests that its similar to Amarillo, so will just have to wait and see now

ed: fermenting low @ 17

:beerbang:

 

[Dan Pratt]

with just the cube hops what Ibu does that make them?

 

[Donske]

Cubed a dark mild already, currently mashing a cascade/Marris otter SMaSH, both with 30 minute boils, thinking I might knock out a cube of Belgian pale after this.

 

[Yob]

with just the cube hops what Ibu does that make them?

Dunno mate didnt run it through software, but Id be thinking about the 70IBU mark..

er... My New Years Resolution (again) is to do better with notes :lol:

ed: a quick look tells me about 50 IBU from the cube and there was a Magnum Kettle addition to about 20 IBU so pretty close with the thumb

 

[jyo]

Brewed this the other night-

Riwaka Hefe
Weizen/Weissbier

Recipe Specs
----------------
Batch Size (L): 48.0
Total Grain (kg): 10.400
Total Hops (g): 50.00
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.72 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 14.3 (Average)
Brewhouse Efficiency (%): 71
Boil Time (Minutes): 60

Grain Bill
----------------
6.000 kg Pilsner (57.69%)
4.000 kg Wheat Malt (38.46%)
0.200 kg Acidulated Malt (1.92%)
0.200 kg Melanoidin (1.92%)

Hop Bill
----------------
40.0 g Riwaka (D Saaz) Pellet (5.8% Alpha) @ 60 Minutes (Boil) (0.8 g/L)
10.0 g Riwaka (D Saaz) Pellet (5.8% Alpha) @ 1 Minutes (Boil) (0.2 g/L)

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

Single step Infusion at 65°C for 60 Minutes.
Fermented at 17°C with Safbrew WB-06


Recipe Generated with BrewMate

Planning on doing a blonde-

4.500 kg Barrett Burston Ale (88.41%)
0.400 kg Wheat Malt (7.86%)
0.100 kg Melanoidin (1.96%)
0.090 kg Acidulated Malt (1.77%)

Hop Bill
----------------
40.0 g Styrian Golding Pellet (4.4% Alpha) @ 40 Minutes (Boil) (1.6 g/L)
10.0 g Riwaka (D Saaz) Pellet (5.8% Alpha) @ 1 Minutes (Aroma) (0.4 g/L)

OG- 1048
FG- 1012

4.72%
Belgian Ardennes @ 19' (If I can fire up the smack pack, if not, I will throw some Notto at it and ferment at 16')

 

[malt_shovel]

Last nights effort was an American IPA

ECU malt with home made crystal and some carahell to 1.061. Super Galena at 60 then equal amounts of Bravo Chinook and Columbus from 5mins through to whirlpool for a big earthy piney danky IPA. At least thats the plan. Four packs of BRY-97 (still not 100% sure about this yeast. Any problems with this brew and I will give up on it) and some dry hopping around 4g/l shout give a hoppy brew.

 

[Dan Pratt]

Four packs of BRY-97.[/quote]

4 packets ......whoah!

 

[jyo]

I'm guessing it's a double batch, mate.

 

[Liam_snorkel]

Last nights effort was an American IPA
ECU malt with home made crystal and some carahell to 1.061. Super Galena at 60 then equal amounts of Bravo Chinook and Columbus from 5mins through to whirlpool for a big earthy piney danky IPA. At least thats the plan. Four packs of BRY-97 (still not 100% sure about this yeast. Any problems with this brew and I will give up on it) and some dry hopping around 4g/l shout give a hoppy brew.

One thing I've got from bry-97 is reduced bitterness and general hop character compared to us-05. Next time I use it in a hoppy beer I think I'll run it a bit cooler to see if that helps.

 

[malt_shovel]

I'm guessing it's a double batch, mate.

Nope about 17 Litres. I have had a couple of poor performances from BRY-97 to date (massive haze, poor attenuation) that I think the sachets i have are not in good shape. Short of making a starter, I figured I would throw what supplies i have at this last beer. If it still struggles, I will go back to liquid yeasts with starters. Not too worried about that, I love liquid yeast, just hopping BRY-97 would be a good APA / IPA yeast to have handy with minimal effort. 1272 is still my favorite US style yeast.

 

[malt_shovel]

One thing I've got from bry-97 is reduced bitterness and general hop character compared to us-05. Next time I use it in a hoppy beer I think I'll run it a bit cooler to see if that helps.

Thanks for that. I have it sitting at around 17 degrees at the moment. Fingers crossed it doesn't strip too much hop character.

 

[malt_shovel]

I'm guessing it's a double batch, mate.

By the way, that Blonde with the Ardennes yeast looks very tasty. Did the yeast kick into life?

 

[jyo]

By the way, that Blonde with the Ardennes yeast looks very tasty. Did the yeast kick into life?

Cheers, though I haven't brewed it yet, mate. Next few days I will get to that one. I might go and smack it now.

I am kegging an APA with BRY 97 tonight. It was a double batch and the first keg is not drinking up to my expectations. If this one is not much chop, I will be heading back to old reliable US05 and 1272.