What Are You Brewing III

[mje1980]

Porter

8.7 kg. Australian Traditional Ale
.8 kg. Pale Chocolate Malt
.6 kg. Weyermann CaraMunich III
.2 kg. Biscuit Malt (Mout Roost 50)
.4 kg. British Black Patent
.1 kg. Weyermann CaraAroma

33 g. Newport (Pellets, 11 %AA) boiled 60 min. info

Yeast : Thames valley ale 2

1.059
27 IBU
5.8%

 

[Phoney]

Dr Smurto's four shades of stout variation.



Recipe: 4 shades
Brewer: DrSmurto
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.55 L
Estimated OG: 1.055 SG
Estimated Color: 88.6 EBC
Estimated IBU: 40.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 79.37 %
0.30 kg Barley, Flaked (3.9 EBC) Grain 4.76 %
0.25 kg Amber Malt (43.3 EBC) Grain 3.97 %
0.25 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.97 %
0.25 kg Chocolate Malt (1100.0 EBC) Grain 3.97 %
0.25 kg Roasted Barley (1300.0 EBC) Grain 3.97 %
15.00 g Green Bullet [13.50 %] (60 min) Hops 19.9 IBU
25.00 g Green Bullet [13.50 %] (20 min) Hops 20.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.30 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 17.00 L of water at 73.9 C 66.0 C
10 min Mash Out Add 12.00 L of water at 97.4 C 78.0 C

 

[grod5]

Heating up strike water as I type for 23 litres

4.5kg pilsner malt
1kg wheat

50g Saaz (3.4AA) @60
30g saaz @ 20
30g saaz @ 10
30g saaz @ 5
30g saaz @ 0 (may dump this addition)

US 05

also I'm going to pitch the yeast (US 05) for the Potters IPA fresh wort kit made last month.

daniel

 

[drsmurto]

Double brew day today. Lazy flex days at home, a cooked brekky while the mash is doing its thing. Tough day. :icon_cheers:

First up a low OG quaffer.

1.65 kg Munich I (Weyermann) (14.0 EBC) Grain 48.53 %
1.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 29.41 %
0.40 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 11.76 %
0.25 kg Carabohemian (Weyermann) (200.0 EBC) Grain 7.35 %
0.10 kg Chocolate Malt, Pale (Bairds) (800.0 EBC) Grain 2.94 %
5.00 gm Amarillo [8.60 %] (60 min) Hops 5.7 IBU
15.00 gm Cascade [6.80 %] (20 min) Hops 7.5 IBU
15.00 gm Galaxy [15.00 %] (20 min) Hops 18.1 IBU
15.00 gm Cascade [6.80 %] (0 min) Hops -
15.00 gm Galaxy [15.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
5.00 gm Calcium Carbonate
5.00 gm Sodium Chloride
10.00 gm Calcium Sulphate
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

21L
OG 1.036
IBU 31
EBC 32


And then another Landlord variation

4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 96.39 %
0.15 kg Carabohemian (Weyermann) (200.0 EBC) Grain 3.61 %
23.00 gm First Gold [7.50 %] (60 min) Hops 21.8 IBU
20.00 gm Goldings, East Kent [5.10 %] (20 min) Hops 7.8 IBU
30.00 gm Styrian Goldings [4.70 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
2.00 gm Calcium Sulphate
4.00 gm Calcium Chloride
4.00 gm Calcium Carbonate
1 Pkgs West Yorkshire (Wyeast #1469) [Starter 2000 ml]

21L
OG 1.044
IBU 30
EBC 15

The water additions are due to using rainwater, we switch over to rainwater after the first decent autumn rains and switch back to mains late spring.

I make up the water prior to use and add a portion of the CaCO3 to the mash and the remainder when sparging.

Hitting the mash temp this morning was fun, forgot to adjust for ambient temp in beersmith which was set at the default of 22.2C. It was 5C when i doughed in after a nice frost this morning and i was 5C under. A jug and a bit of boiling water sorted that out but the temp drop was quick and during the mash. I can see the value of a HERMS setup for situation like this but its still more effort and $ than i am prepared to put in.

Had a cheeky taster of the fermenting RIS while doughing in. Down to 1.040 and taste is promising. Got my plank of american oak ready to go in the keg at rack.

Both beers already have a krausen, always feel better going to bed knowing the yeast is already on the job.

Cheers
DrSmurto

EDIT - spelling

 

[winkle]

A mildly interesting day.
A Dark Mild #3, lovely batch that.
Followed up with a 1824 MILF Mild, as its a 2 hour boil and I'm drink a new batch of Gose at 10 minutes in, things might go pear shaped - already had a boilover :angry:

 

[geoff_tewierik]

Got my HLT fixed!!!

So it's on with the White Chocolate Wit Bier tomorrow morning, I'll let you know what fcuks up this time.

 

[winkle]

Got my HLT fixed!!!

So it's on with the White Chocolate Wit Bier tomorrow morning, I'll let you know what fcuks up this time.

Hit all targets on the mild #3 missed most on the Histeric Mild (damm rambo), HLT still kicking arse.
You'll be right Geoff, just have a few bottles as you go :icon_drunk: .

 

[yardy]

my first oatmeal stout tomorrow

90% Marris Otter
05% Chocolate malt
04% Golden Oats (toasted at 180*C)
01% Black Malt

Aurora (Super Styrian) & EKG @ 60min to 35IBU

S-04 @ warm as i can keep it..

cheers

 

[paulwolf350]

just doughing in my Bo Pils,

10kg pils malt
115g Hersbrucker @60
50g saaz @20
50g saaz @0
wyeast 2278

Paul

 

[yardy]

just doughing in my Bo Pils

Paul

late start, you on night shift ? :icon_cheers:

 

[paulwolf350]

late start, you on night shift ? :icon_cheers:

Yeah, thought brewing better than watching telly :icon_drunk:

 

[redunderthebed]

English Bitter
1 tin of coopers pommy goo
1kg of sugar
500g of light dry malt

Left it a bit long without hot water and started to clump up but i checked it today and it doing its work and most of the clumps are gone.

 

[mjfs]

EZY ESB


1.7kg Coopers EB Kit
1.0kg Coopers LME
500grams Caramunich1
50grams Chocmalt
Goldings 15g at 20mins, 25g at 10mins, 15 at flameout.
Pitched S04

hopefully this will be a nice winter warmer :chug: :icon_cheers:

 

[Bandito]

Bandito's muppets chef brew take 10:

1.5kg LDME
250gm carapils
250gm choc malt
2kg brewcraft pils malt
1 tin coopers lager goo
1 tin coopers draft goo

15gm sazz @ mash in
15gm sazz @ 60mins
15gm sazz @ 0 mins

2 x 15L high gravity cubes for S-23 tomorrow.

 

[roger mellie]

Just finished cleaning up after putting this down - missed my OG because I batch sparged instead of fly sparged - which saw my efficiency get back to 73%.

:beerbang:

RM


Nelson Centennial American Pilsener II
Classic American Pilsner


Type: All Grain
Date: 06/06/2010
Batch Size: 23.00 L
Brewer: Roger Mellie
Boil Size: 33.33 L Asst Brewer: Polly and Koebe - Grain eating Dalmatians
Boil Time: 75 min Equipment: Keg Kettle
Brewhouse Efficiency: 65.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 54.55 %
1.50 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 27.27 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 9.09 %
0.30 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 5.45 %
5.00 gm Centennial [10.00 %] (60 min) Hops 6.5 IBU
45.00 gm Centennial [10.00 %] (60 min) (Aroma Hop-Steep) Hops -
45.00 gm Nelson Sauvin [11.40 %] (60 min) (Aroma Hop-Steep) Hops -
5.00 gm Nelson Sauvin [11.40 %] (60 min) Hops 6.7 IBU
10.00 gm Centennial [10.00 %] (20 min) Hops 4.4 IBU
10.00 gm Nelson Sauvin [11.40 %] (20 min) Hops 4.5 IBU
10.00 gm Centennial [10.00 %] (10 min) Hops 2.6 IBU
10.00 gm Nelson Sauvin [11.40 %] (10 min) Hops 2.7 IBU
20.00 gm Nelson Sauvin [11.40 %] (5 min) Hops 4.4 IBU
20.00 gm Centennial [10.00 %] (5 min) Hops 4.3 IBU
10.35 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.55 %
Bitterness: 36.1 IBU Calories: 501 cal/l
Est Color: 10.7 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 5.50 kg
Sparge Water: 0.00 L Grain Temperature: 22.2 C
Sparge Temperature: 100.0 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 25.00 L of water at 67.5 C 64.0 C
20 min Mash Oot Heat to 78.0 C over 20 min 78.0 C
15 min Sparge Add 15.00 L of water at 78.0 C 78.0 C

 

[winkle]

Tomorrow arvo, unless drafted into leveling the yard <_<

Acerola Saison
Fruit Beer


Type: All Grain
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 76.92 %
0.50 kg Rice, Flaked (1.0 SRM) Grain 9.62 %
0.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 9.62 %
0.20 kg Munich Malt - 10L (10.0 SRM) Grain 3.85 %
22.00 gm Nugget C [12.00 %] (60 min) Hops 29.7 IBU
0.25 tsp Koppafloc (Boil 10.0 min) Misc
1.00 kg Acerola Cherries (Secondary 4.0 days) Misc
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale

Beer Profile

Est Original Gravity: 1.060 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 6.19 % Actual Alcohol by Vol: 6.78 %
Bitterness: 29.7 IBU Calories: 549 cal/l
Est Color: 4.3 SRM

(Note the measured SGs were from last batch)
Not very seasonal (ahem) but somewhat warming :icon_cheers:

 

[Bribie G]

Hey winkle, I eventually picked up the mini case swap beers from DKS yesterday and ended up with two bottles of beer labelled arsehole Saison and thought WTF :blink: - now I know who they are from. Will crack one right the noo. :beer:

 

[Bribie G]

OOhhh that's unusual, I don't usually like sour or smoked beers, but this hits some sort of cider drinkin' nerve - as soon as I sniffed it and tasted it, 5-corner fruit (star fruit) came instantly - stepdaughter grows tonnes of the buggers so I eat them often. What yeast?

edit: just checked up on acerola, obviously shares some fruit esters with star fruit.

edit edit: yup just saw the yeast in your OP. Onto my third glass, you don't often hear BribieG swear but this stuff is ******* interesting :super:

edit edit edit: 7% taht expains i t

 

[winkle]

OOhhh that's unusual, I don't usually like sour or smoked beers, but this hits some sort of cider drinkin' nerve - as soon as I sniffed it and tasted it, 5-corner fruit (star fruit) came instantly - stepdaughter grows tonnes of the buggers so I eat them often. What yeast?

edit: just checked up on acerola, obviously shares some fruit esters with star fruit.

edit edit: yup just saw the yeast in your OP. Onto my third glass, you don't often hear BribieG swear but this stuff is ******* interesting :super:

edit edit edit: 7% taht expains i t

Yeah its worth a drink
Ta mate.

 

[RdeVjun]

OOhhh that's unusual, I don't usually like sour or smoked beers, but this hits some sort of cider drinkin' nerve - as soon as I sniffed it and tasted it, 5-corner fruit (star fruit) came instantly - stepdaughter grows tonnes of the buggers so I eat them often. What yeast?

edit: just checked up on acerola, obviously shares some fruit esters with star fruit.

edit edit: yup just saw the yeast in your OP. Onto my third glass, you don't often hear BribieG swear but this stuff is ******* interesting :super:

edit edit edit: 7% taht expains i t

Hey, just quit it will ya... that's enough! :icon_drool2:

 

[NickB]

Mashing this one right now...


Recipe: Vienetta Lager
Style: 3A-European Amber Lager-Vienna Lager

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Volume At Pitching: 21.00 l
Expected Pre-Boil Gravity: 1.035 SG
Expected OG: 1.052 SG
Expected FG: 1.013 SG
Expected ABV: 5.2 %
Expected IBU (using Tinseth): 28.5
Expected Color: 33.1 EBC
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 10 degC

Fermentables
German Vienna Malt 4.000 kg (81.6 %) In Mash/Steeped
German Munich Malt 0.800 kg (16.3 %) In Mash/Steeped
German Carafa II 0.100 kg (2.0 %) In Mash/Steeped

Hops
German Northern Brewer (9.6 % alpha) 18 g Loose Pellet Hops used 90 Min From End
Czech Saaz (4.0 % alpha) 10 g Loose Pellet Hops used 30 Min From End

Other Ingredients
Epsom Salts (Magnesium Sulfate) 3 g used In Mash
Gypsum 3 g used In Mash
Baking Soda (NaHCO3) 3 g used In Mash
Koppafloc 1 g used In Boil

Yeast: WPL820 - Oktoberfest/Marzen

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins


Will lager for a couple of months if I have the patience. Mental note - don't play with the mill too much or you get lots of flour, and a very, very slow sparge.......


Cheers!

 

[marksy]

Honey Aussie Ale

 

[WSC]

Tomorrow arvo, unless drafted into leveling the yard <_<

Acerola Saison
Fruit Beer


Type: All Grain
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 76.92 %
0.50 kg Rice, Flaked (1.0 SRM) Grain 9.62 %
0.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 9.62 %
0.20 kg Munich Malt - 10L (10.0 SRM) Grain 3.85 %
22.00 gm Nugget C [12.00 %] (60 min) Hops 29.7 IBU
0.25 tsp Koppafloc (Boil 10.0 min) Misc
1.00 kg Acerola Cherries (Secondary 4.0 days) Misc
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale

Beer Profile

Est Original Gravity: 1.060 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 6.19 % Actual Alcohol by Vol: 6.78 %
Bitterness: 29.7 IBU Calories: 549 cal/l
Est Color: 4.3 SRM

(Note the measured SGs were from last batch)
Not very seasonal (ahem) but somewhat warming :icon_cheers:

I hope you have a blanket or heat pad for the 3711, mines very sleepy and this cold spell is not helping. Sound like a beautiful brew though. Mines in the shed though, keep it in the house and you might be right.

 

[winkle]

It'll be in the house, with a heat belt for back-up. The case swap batch using that yeast is doing ok there :icon_cheers:

 

[fraser_john]

HoppinMad and I brewed a Mountain Goat IPA clone (Fourstars from recipe DB). Minor changes made to 0min hop addition.

12-Jun-2010 Mountain Goat IPA

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday June 12, 2010
Head Brewer: John M Fraser
Asst Brewer:
Recipe: Mountain Goat IPA

BJCP Style and Style Guidelines
-------------------------------

14-B India Pale Ale, American IPA

Min OG: 1.056 Max OG: 1.075
Min IBU: 40 Max IBU: 72
Min Clr: 15 Max Clr: 39 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 46.00 Wort Size (L): 46.00
Total Grain (Kg): 9.33
Anticipated OG: 1.056 Plato: 13.85
Anticipated EBC: 25.0
Anticipated IBU: 45.1
Brewhouse Efficiency: 88 %
Wort Boil Time: 60 Minutes

Actual OG: 1.056 Plato: 13.85
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 4.55 by Volume: 5.82 From Measured Gravities.
ADF: 77.8 RDF 64.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 88 %
Anticipated Points From Mash: 56.18
Actual Points From Mash: 56.18


Pre-Boil Amounts
----------------

Evaporation Rate: 12.00 Percent Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 52.27 L
Pre-Boil Gravity: 1.049 SG 12.25 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 53.35 L
Water Needed Pre-Boil Gravity: 1.048 SG 12.01 Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
85.7 8.00 kg. JWM Traditional Ale Malt Australia 1.038 8
9.5 0.89 kg. Weyermann Caramunich II Germany 1.035 167
4.8 0.44 kg. Weyermann Munich I Germany 1.038 19

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
38.33 g. Simcoe Pellet 12.30 32.7 60 min.
38.33 g. Amarillo Gold Pellet 11.10 5.9 10 min.
38.33 g. Simcoe Pellet 12.30 6.5 10 min.
22.00 g. Nelson Sauvin Pellet 12.00 0.0 0 min.
21.00 g. Galaxy Pellet 14.90 0.0 0 min.
43.00 g. Galaxy Whole 13.00 0.0 Dry Hop


Yeast
-----

WYeast 1272 American Ale II


Mash Schedule
-------------

Mash Name: PID Ale

Total Grain Kg: 9.33
Total Water Qts: 34.55 - Before Additional Infusions
Total Water L: 32.70 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 21 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Acid 5 30 40 40 Infuse 42 32.70 3.50
Protein 7 20 55 55 Direct --- ------- ----
Sacharification 7 60 65 68 Direct --- ------- ----
Mash Out 7 15 76 76 Direct --- ------- ----


Total Water Qts: 34.55 - After Additional Infusions
Total Water L: 32.70 - After Additional Infusions
Total Mash Volume L: 38.93 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

 

[Tony]

Weihenstephaner Vitus clone

VItus

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 15.00 Wort Size (L): 15.00
Total Grain (kg): 5.05
Anticipated OG: 1.080 Plato: 19.27
Anticipated EBC: 10.7
Anticipated IBU: 20.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
59.4 3.00 kg. Weyermann Pale Wheat Germany 1.038 4
35.6 1.80 kg. Weyermann Pilsner GErmany 1.038 4
5.0 0.25 kg. Weyermann Carahell Germany 1.035 26

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
24.00 g. Hallertauer Mittelfruh Pellet 6.30 20.3 40 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen

 

[Barry]

The wheat beer looks good Tony
Just finished a Vienna and Munich Dunkel. What a great day.
Will brew a Helles and Steam beer tomorrow.

 

[glennheinzel]

I'm hoping for a Tooheys Old style ale...

Pop's Sauce
Size: 20.0 L
Efficiency: 67%

Original Gravity: 1.048 (1.040 - 1.052)
Terminal Gravity: 1.012 (1.008 - 1.014)
Alcohol: 4.71% (4.0% - 5.4%)
Bitterness: 20.0 (18.0 - 35.0)

Ingredients:
2.0 kg Simpsons Maris Otter
2.0 kg Wey Pilsner Malt
0.2 kg White Table Sugar (Sucrose)
0.25 kg Chocolate Malt
0.15 kg German Carafa II
0.15 kg Simspons Crystal Malt

32.0 g East Kent Goldings (5.0%) - added during boil, boiled 60 min

Kolsch/Alt yeast

 

[manticle]

My first kit in close to two years. I've been meaning to set myself the challenge of making a kit taste good for a long time. As I brewed more and started adding better ingredients, I was also learning more about better processes so it will be good to see if my processes can make a good kit. Being very short on time and having not brewed for 3 weeks I decided today was the day-

1 tin coopers real ale
100g choc malt
100g med crystal
50g carafa II
50g roast barley

20g EKG for 30 minutes
Ringwood slurry from my case swap batch (not the whole cake).

 

[raven19]

pLAmbic II

Grain bill in the mash tun ready for tomorrow morning. Will mash in at half time of the soccer vs da Germanz...

Planning a second brew mid morning also.

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.63 L
Estimated OG: 1.048 SG
Estimated Color: 4.1 SRM
Estimated IBU: 0.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.30 kg Pilsner (2.0 SRM) Grain 60.00 %
2.20 kg Wheat (2.5 SRM) Grain 40.00 %
120.00 gm Alassa (Aged Hops) [0.00 %] (60 min) Hops -
0.20 kg Rice Hulls (Mash 0.0 min) Misc
0.50 items Whirlfloc (Boil 15.0 min) Misc
1 Pkgs Roselare / Other lambic dregs Yeast-Ale


Mash Schedule: *** Single Infusion, Batch Sparge
Total Grain Weight: 5.50 kg
----------------------------
*** Single Infusion, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.33 L of water at 77.0 C 70.0 C
10 min Mash Out Add 8.03 L of water at 86.9 C 75.6 C