What Are You Brewing III

[therook]

I have this fermenting away as we speak

15 minute hop addition was left overs.

Type of Blonde i think


Style: Blonde Ale
Batch Size: 25.00 L
Boil Volume: 32.96 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %


Ingredients Amount Item Type % or IBU
4.50 kg Galaxy ( Barrett Burston ) (3.9 EBC) Grain 81.8 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 9.1 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 9.1 %
20.00 gm Northern Brewer [8.50%] (60 min) Hops 18.0 IBU
13.20 gm Saaz [3.60%] (15 min) Hops 2.5 IBU
8.00 gm Tettnang [4.10%] (15 min) Hops 1.7 IBU
8.60 gm Hallertauer Mittelfrueh [3.70%] (15 min) Hops 1.7 IBU
30.00 gm Saaz [3.60%] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Whitbread Ale (Wyeast Labs #1099) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.045 SG (1.038-1.054 SG)
Estimated Final Gravity: 1.013 SG (1.008-1.013 SG)
Estimated Color: 8.1 EBC (5.9-11.8 EBC)
Bitterness: 24 IBU (15.0-28.0 IBU)
Estimated Alcohol by Volume: 4.2 % (3.8-5.5 %)

Mashed at 65c for 90 minutes



Love this yeast

Mash effeciency went from 70% to 77% using 5.2 stabiliser for the first time, all previous brews ( 60+ ) has been 70% effeciency

Going to dump an Oatmeal stout onto the yeast cake

Rook

 

[therook]

No idea if this is anywhere close to what should be in an oatmeal Stout but it is basically made up of left overs

Thoughts ???????????????



Oatmeal Stout
Brew Type: All Grain Date: 26/03/2010
Style: Oatmeal Stout
Batch Size: 25.00 L
Boil Volume: 30.28 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 %

Ingredients Amount Item Type % or IBU
4.50 kg Ale ( Barrett Burston ) (6.3 EBC) Grain 74.6 %
0.50 kg Oats, Flaked (3.9 EBC) Grain 8.3 %
0.45 kg Amber (Bairds) (100.0 EBC) Grain 7.5 %
0.25 kg Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 4.1 %
0.20 kg Crystal, Dark ( Bairds ) (230.0 EBC) Grain 3.3 %
0.13 kg Carafa III (Weyermann) (1034.3 EBC) Grain 2.2 %
1 Pkgs Whitbread Ale (Wyeast Labs #1099)

Bittered to 30 - 40 IBU's with one 60 minute addition
Mashed at 67c for 60 minutes

Rook

 

[warrenlw63]

No idea if this is anywhere close to what should be in an oatmeal Stout but it is basically made up of left overs

Thoughts ???????????????



Oatmeal Stout
Brew Type: All Grain Date: 26/03/2010
Style: Oatmeal Stout
Batch Size: 25.00 L
Boil Volume: 30.28 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 %

Ingredients Amount Item Type % or IBU
4.50 kg Ale ( Barrett Burston ) (6.3 EBC) Grain 74.6 %
0.50 kg Oats, Flaked (3.9 EBC) Grain 8.3 %
0.45 kg Amber (Bairds) (100.0 EBC) Grain 7.5 %
0.25 kg Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 4.1 %
0.20 kg Crystal, Dark ( Bairds ) (230.0 EBC) Grain 3.3 %
0.13 kg Carafa III (Weyermann) (1034.3 EBC) Grain 2.2 %
1 Pkgs Whitbread Ale (Wyeast Labs #1099)

Bittered to 30 - 40 IBU's with one 60 minute addition
Mashed at 67c for 60 minutes

Rook

Looks nice Rooky !! You should have added keywords "bogan" or "****s" or "goat" and I would have picked it quicker.

Warren -

 

[barls]

Sounds good and interesting barls! I still haven't cracked the old ale from the first swap yet, maybe this weekend.

it should be im thinking of oaking it as well.
also made a smaller beer with the second runnings as i hit most of my volume in the first runnings.

 

[gava]

well its 6:20am and I just doughed in this...

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.76 L
Estimated OG: 1.053 SG
Estimated Color: 3.2 SRM
Estimated IBU: 23.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 86.54 %
0.70 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 13.46 %
25.00 gm Hallertau Tradition [6.30 %] (90 min) Hops 18.3 IBU
30.00 gm Saaz [3.50 %] (15 min) Hops 5.7 IBU
20.00 gm Saaz [3.50 %] (0 min) Hops -
1 Pkgs Budvar Lager (Wyeast Labs #2000) [Starter Yeast-Lager

 

[joecast]

first brew using the barley crusher. bloody awesome thing it is. took less than five minutes cracking by hand!
anyway, got this mashing now. using the rest of the citra hops and throwing in some centennial for good measure. might up the ibu depending on how much i have.

extra pale v2

A ProMash Recipe Report

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

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 4.85
Anticipated OG: 1.062 Plato: 15.23
Anticipated SRM: 9.1
Anticipated IBU: 46.5
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 23.53 L
Pre-Boil Gravity: 1.053 SG 13.05 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
61.9 3.00 kg. JWM Traditional Ale Malt Australia 1.038 3
20.6 1.00 kg. Generic DME - Light Generic 1.046 8
12.4 0.60 kg. JWM Dark Munich Australia 1.039 13
3.1 0.15 kg. JWM Wheat Malt Australia 1.040 2
2.1 0.10 kg. JWM Crystal 140 Australia 1.035 74

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
18.00 g. Citra Pellet 11.00 30.7 60 min.
22.00 g. Centennial Pellet 10.50 9.5 15 min.
22.00 g. Citra Pellet 11.00 6.3 5 min.
22.00 g. Centennial Pellet 10.50 0.0 0 min.

 

[joecast]

looked through the freezer and found some amarillo so amended my hops to:

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
16.00 g. Citra Pellet 11.00 27.3 60 min.
16.00 g. Citra Pellet 11.00 9.2 20 min.
20.00 g. Amarillo Pellet 8.00 4.1 5 min.
20.00 g. Centennial Pellet 10.50 5.4 5 min.
10.00 g. Citra Pellet 11.00 2.8 5 min.
20.00 g. Centennial Pellet 10.50 0.0 0 min.

coming in just under 50ibu. and threw some gypsum, epsom salt and other stuff to harden up the water. boil is smelling wonderful right now.

 

[manticle]

My ingredients for my proposed Young's Special London Ale clone won't arrive till early next week so I'm aiming to brew an American Style Pale instead.
I'm not much of an American Pale kind of a guy so it's a s much a challenge for me as anything else. I've also been given a large amount of fresh chinook flowers and have tons of amarillo and some centennial so it makes sense.

Looking at hopbursting and would really appreciate feedback from more experienced brewers. Slightly darker so that it retains a malty backbone to balance the hoppiness.

Type: All grain
Size:22 liters
Color: 23 HCU (~13 SRM)
Bitterness: 57 IBU
OG: 1.058
FG: 1.012
Alcohol: 5.9% v/v (4.6% w/w)
Grain: 2kg JW ale
2kg JW Pilsner
500g JW Wheat malt
1kg Wey Munich
250g Dingeman biscuit
250g JW Dark crystal

Mash: 70% efficiency
Boil: 60 minutes
SG 1.042 30 liters

Hops: 10g Centennial (10.5% AA, 60 min.)
10g Amarillo (8.5% AA, 60 min.)
10g Centennial (10.5% AA, 45 min.)
5g Amarillo (8.5% AA, 30 min
5g Amarillo (8.5% AA, 25 min.)
5g Amarillo (8.5% AA, 15 min.)
5g Chinook (12% AA, 15 min.) (flowers)
5g Chinook (12% AA, 10 min.) (flowers)
5g Chinook (12% AA, 5 min.) (flowers)
5g Chinook (aroma) (flowers)
5g Amarillo (aroma)

Dry hop 20g Chinook (flowers): secondary 5 days
Dry Hop 20g Amarillo: secondary 5 days

US05


Cheers

 

[Maple]

Hops: 10g Centennial (10.5% AA, 60 min.)
10g Amarillo (8.5% AA, 60 min.)
10g Centennial (10.5% AA, 45 min.)
5g Amarillo (8.5% AA, 30 min
5g Amarillo (8.5% AA, 25 min.)
5g Amarillo (8.5% AA, 15 min.)
5g Chinook (12% AA, 15 min.) (flowers)
5g Chinook (12% AA, 10 min.) (flowers)
5g Chinook (12% AA, 5 min.) (flowers)
5g Chinook (aroma) (flowers)
5g Amarillo (aroma)

Dry hop 20g Chinook (flowers): secondary 5 days
Dry Hop 20g Amarillo: secondary 5 days

Hey Mants, Nice to see you brewing outside your comfort zone. IMHO, be careful with the late kettle additions of Chinook. Although one of my absolute fav hops, any addition with less than 10min to go gives a strong bitterness perception (not directly bitterness, the mouth puckering bite kind) really like your schedule, less g's more often will give you a layering effect, perhaps even mix the hops up and hopburst low grams even more often.

Happy to consult, shoot me a pm if you want, I'll be out mashing in an ALT shortly.

 

[manticle]

Thanks mate.

 

[Steve]

Brewing my Australian Kent Old Brown Ale tomorrow morning.

9kg Joe White Ale
500gms Caraaroma
100gms Chocolate malt
30gms Roasted malt

Superpride @ 60 to 30 IBU's
Whirlfloc @ 10

Nottingham dry yeast

Mash at 65

Cheers
Steve

 

[C_west]

Smashed out this one today currently no-chilling, will get the starter going after the F1


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Hefe
Brewer: Callum
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 25.69 L
Estimated OG: 1.046 SG
Estimated Color: 6.9 EBC
Estimated IBU: 11.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 47.62 %
2.00 kg Wheat Malt, Ger (3.9 EBC) Grain 47.62 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 4.76 %
15.00 gm Hallertauer [6.00 %] (60 min) Hops 11.5 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.20 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 10.95 L of water at 73.7 C 65.6 C
10 min Mash Out Add 7.01 L of water at 94.4 C 75.6 C


Notes:
------


-------------------------------------------------------------------------------------

 

[Bizier]

So what temp did you go with for the bulk of fermentation Bizier? I've got it set at 20 at the moment, but it's early days so I've got time to adjust before too much has gone on.

I'll want this beer to dry out a little but it isn't super important.

To be honest I didn't select this yeast for any really strong reason, just that the sour orange beer, I've made a version of this a few times now, works best with a good belgian yeast, and I couldn't decide what else I wanted to make, so I went for a yeast that looked like it had a few different beers in it.
I'll probably use this one again for the initial ferment of something sour, but I haven't decided for sure yet.

I fermented at about 20 as well, but I let it go to room temp for a few days to finish right out. I am not used to funkier yeasts, and this was another lesson chalked up. I am pretty happy overall, though I would suggest not overpitching, I overpitched one of my batches and it is not nearly as nice in the ester profile as my first.

 

[RobW]

Bogan goat **** bitter B)

You there Warren?

78.9 Cryer Malts Maris Otter Australia
10.3 JWM Crystal 140 Australia
2.0 JWM Amber Malt Australia
0.9 JWM Chocolate Malt Australia
3.9 0 JWM Wheat Malt Australia
3.9 Demerara Sugar Generic


Hops

Name Form IBU
-----------------------------------------------------------------------------
Northdown Plug 30.6
Northdown Plug 4.4


Yeast
-----

Whitbread

 

[hefevice]

Whew, what a day....just finished a Hefeweizen. Simple recipe, ******* of a mash schedule.

Went with 60/40 Wheat/Weyermann Pilsner (total 5kg). Normally go 50/50, but Beersom convinced me to go with the classic German 50/60/70 (or thereabouts) schedule. Worried about the affect the 50C rest has on protein, so compensated with extra Wheat.

Multiple infusion + double decoction schedule as follows (Eric @#$%ing Warner has a lot to answer for):

Dough in 37C
First infusion to 45C (Ferulic Acid)
Second infusion to 47C (Protein 1)
Third infusion to 50C (Protein 2)
Fourth infusion to 52C (Protein 3)
First Decoction to 64.4C (Sac 1)
Second Decoction to 71C (Sac 1)
Firth infusion to 76C (Mash Out)

Fermenting with Wyeast 3068.

Lesson's learnt:

When using new equipment (like a plate chiller instead of the normal immersion chiller), don't smack the yeast pack until you are confident you are going to make it down to pitching temp in time.

Went over a couple of points on SG due to new boil kettle as well, but that's no biggy!

 

[Screwtop]

Weighing up and preparing water for an early start on this tomorrow


Samuel Smiths Old Brewery Bitter Clone
Ordinary Bitter

Batch Size: 45.00 L
Boil Size: 54.02 L
Boil Time: 90 min
Estimated OG: 1.037 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.51 %
Estimated Color: 7.0 SRM
Estimated IBU: 28 IBU
Bitterness Ratio: 0.769
Brewhouse Efficiency: 85.00 %

92% Pale Malt, Maris Otter
8% Crystal Malt Med
13 IBU Fuggle (90 min)
15 IBU Goldings (90 min)
1.00 Whirlfloc Tablet (Boil 10.0 min)
Ale Yeast Nottingham 22g

Mash
10 min Mash in/Pseudo Protein Rest Infusion Step 52.0 C
75 min Saccrification Rest Temperature Step 66.0 C
10 min Mash Out Rest Temperature Step 77.0 C

Notes:
Remove 2 Litres of UNHOPPED wort from kettle and boil vigorously on a high heat to a syrupy consitency, when the desired caramel flavours are apparent add this syrup back to the kettle.

 

[mje1980]

97.1% JW export pils
1.9% Melanoiden
1% biscuit

Motueka @ 60,30,15,10,5

34/70 ( 3 packs cold pitched @ 12-14c )

1.049
34.7 IBU.

Don't do many lagers, but im having a go at one now that i have the pils malt. I think its my first time with 34/70, and im keen to pitch it cold.

Hoping for hoppy but with a bit of malty goodness.

 

[Effect]

BTP Amarillo Pale Ale
Brew Type: All Grain Date: 22/03/2010
Style: American Pale Ale Brewer: Phil
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 29.41 L Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: 55 Litre Willow Mashtun and 50 Litre Keggle
Actual Efficiency: 70.0 %
Taste Rating (50 possible points): 0.0

Ingredients Amount Item Type % or IBU
6.21 kg Pale Malt (2 Row) US (2.0 SRM) Grain 95.0 %
0.32 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5.0 %
201.34 gm Amarillo [8.00%] (10 min) Hops 60.0 IBU
1 Pkgs Pacman (Wyeast #1764) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.060 SG (1.045-1.056 SG) Measured Original Gravity: 1.060 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG) Measured Final Gravity: 1.014 SG
Estimated Color: 4.3 SRM (4.0-11.0 SRM) Color [Color]
Bitterness: 60.0 IBU (20.0-40.0 IBU) Alpha Acid Units: 0.0 AAU
Estimated Alcohol by Volume: 6.0 % (4.5-5.7 %) Actual Alcohol by Volume: 6.0 %
Actual Calories: 568 cal/l


Mash Profile Name: Decoction Mash Out, Medium Body Mash Tun Weight: 0.00 kg
Mash Grain Weight: 6.53 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 18.65 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 17.30 L of water at 73.4 C 67.0 C 60 min
Mash Out Decoct 6.53 L of mash and boil it 77.0 C 10 min

Tasted this one out of the fermenter as it has reached terminal gravity now (1.012 for 3 days now). Will be racking it to secondary tomorrow to help clear it up a bit as I STILL can't find my whirlfloc. Tastes insanly good so far, well balanced hop juice, it really needs to clear up as it still has some hops floating around in it (well atleast coming out of the tap). Smells like dried apricots and stonefruit. Can't wait for this one to hit the keg.

Also had a taste of the 60min Clone...not tasting as good as the amarillo pale atm, but I haven't dry hopped it yet and haven't given it a fair go yet (as it isn't quite finished, isn't cool and isn't carbed) so still not to sure with this one, but will definitley be doing the 60IBU addition at 10 min style of beers again! Going to chuck this one in secondary with some hops on easter sunday. Will bottle condition this one as well, so as to keep some kegs free for some more easy drinkers.

Cheers
Phil

 

[Scruffy]

OK, remaking my (well received) Citra brew tomorrow so I can call it 'Fool's Gold'

7.30 kg Pale Malt, Maris Otter (3.0 SRM) Grain
0.70 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain

@90 min 36.00 gm Nelson Sauvin* [11.40 %]
@60 min 30 gm Citra [11.10 %]
@45 min 30 gm Citra
@30 min 30 gm Citra
@15 min 30 gm Citra
@10 min 5 gm Yeast Nutrient & Koppafloc
@1 min 30 gm Challenger [7.50 %] Hops
@1 min 30 gm Citra

1882.

Now see, 'Cause I'm transferring to Cube, this time I reckon I need to add some Aroma Hops - I've got some First Gold (it'll already smell of fruit salad - trust me)...

@6 days [estimated - when it's finishing the bubbly bit] 30gm First Gold [7% - i think!]

Notes:
The first one hit 1093 and finished 1018 (9.8%) - I mashed slightly low (~64C) and my efficiency dropped a couple of points to 68%, interesting...

 

[Bribie G]

Aha, I thought there was something missing when I tried it last week at BABBs
For the true 9% headbanging experience you really need a kilo of sugar as well