What Are You Brewing III

[petesbrew]

Just a slightly altered Toucan Stout here. I'll do an AG version in the next month or so.
Coopers Stout
Tooheys Dark Ale
500g brown sugar
125g black roast
125g Special B
12g Willamette (4.8%) @ 60min
12g Willamette (4.8%) @ 30min
12g Styrian Goldings (4.6%) @ 10min
WLP005 British Ale

 

[barls]

just finished a triple batch of my honey ginger with one of the boys from work

 

[razz]

Is this right razz? I dont want to tell you how much I lose over a 90min boil... Nor start another evap thread.

Just some dodgy looking Beersmith figures mckenry. I start with 40 odd lts in the boil and then dilute back to the same volume after flame out.

 

[mckenry]

Just some dodgy looking Beersmith figures mckenry. I start with 40 odd lts in the boil and then dilute back to the same volume after flame out.

Ah, fair enough. Understood. Thanks.

 

[grod5]

My 3rd AG

Recipe: Golden Ale #2

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.54 L
Estimated OG: 1.056 SG
Estimated Color: 4.5 SRM
Estimated IBU: 38.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item
4.65 kg Pilsner (1.7 SRM)
1.00 kg Wheat Malt (1.7 SRM)
0.50 kg Munich Malt (8.1 SRM)
22 gm Magnum [13.00 %] (60 min)
15 gm Amarillo Gold [8.20 %] (15 min)
15 gm Amarillo Gold [8.20 %] (5 min)
1 Pkgs US-05 (SAF)


Total Grain Weight: 6.15 kg
----------------------------

 

[Barry]

Mashed in a Belgian Pale Ale at 6.30. First batch in the The Liquid Amber Brewery. Mash temp ended up at 56oC rather than 66oC (might need new glasses) but some boiling water soon fixed that. Life is good. Need to thank Col and Dave from The Brew Shop for getting all the gear together for me.

 

[yardy]

got this pencilled in for the maiden brew on the new system tomorrow

Galaxy Summer Ale

4.500 MO
0.500 Wheat
0.150 Flaked Barley

Galaxy @ 60 and 10 to 26 IBU

Windsor Yeast

cheers

Dave

 

[Pete2501]

First time wheat extract planned.

WB-06 wheat yeast
1.7kg Wheat malt extract
1.7kg Extra Light malt extract
40g hop addition @ 45min

Will keg.

 

[randyrob]

Screaming for Change an Interpretation of Aussie Pale Ale

Original Gravity (OG): 1.050
Colour (SRM): 5.2
Bitterness (IBU): 33.1

93% Pale Malt
5% Wheat Malt
2% Caramunich I

5.4 g/l Galaxy @ Mash Hopped
0.4 g/l Pride of Ringwood @ 60 Minutes

Single step Infusion at 66*C for 90 Minutes. Boil for 90 Minutes

Fermented at 20*c with Safale US-05


Recipe Generated with BrewMate

 

[Doc]

Just prepping for my first brewday of 2010.
Doing a triple batch of Aidans Irish Red, but have just discovered I'm completely out of CaraRed (my special ingredient for this brew).
So I'm giving it the yank edge with a combo of Biscuit and Aromatic malts in place of the CaraRed. Won't be the same, but should be interesting. Might mix up the hops a bit tooo

Doc

 

[raven19]

Mashed in a Belgian Pale Ale at 6.30. First batch in the The Liquid Amber Brewery. Mash temp ended up at 56oC rather than 66oC (might need new glasses) but some boiling water soon fixed that. Life is good. Need to thank Col and Dave from The Brew Shop for getting all the gear together for me.

Good to hear you are back brewing Barry. Cheers to you sir!

 

[Snow]

Just pitched the yeast on my first milk stout. Brew went really well and I hit all my targets. I was worried about how sweet it would end up with 400g of carared and 450g of lactose, but the hydrometer sample tasted pretty good, so I've got my fingers crossed!

Cheers - Snow.

 

[Kleiny]

This ones on the cards tomorrow first for 2010

The Yeast cake will be used for my next brew a Belgian Dark Strong (one for ageing for a few years)

Belgian Blonde

5.5 kg Pilsner malt
200g Melanoidan
200g Wheat Malt
600g Sugar

20g Chinese Saaz FWH
60g Chinese Saaz 60min
20g Chinese Saaz 10min

Wyeast Trappist Blend

And also one to see what i make of the Chinese Saaz

Kleiny

Edit: I think i might hold off on the chinese Saaz and use some other hops i have in the freezer, decided with all the unrest on quality not to waste beer and talk to some friends for whom i value there appinion before decideing on using the hops or writing them off.

So may just use styrian goldings or hersbrucker to 30 - 40 IBU

 

[manticle]

Cold conditioning: Aceto-stout

Fermenting: wild yeast brown and wild yeast dubbel.

Brewery needs some lovin'.........................................

With chlorine, sodium met, star san, boiling water and every other microorganism killer known to brewing kind.

Very very unhappy.

 

[bradsbrew]

Put this one down yesterday.

Series 2 Kingswood Sump Oil Stout

6.5 kg BB ALE
2 kg Dingemans Aromatic
1.25 kg Rolled Oats
1 kg Roasted Barley
0.5 kg Black Malt
0.3 kg Chocolate Malt
0.3 kg Carared
0.1 kg Special B

60g China Cluster @ 60
20g First Gold @ 25
20g First Gold @ 15
30g Styrian Gold @ 0

Ended up with 50 L at 1047. 1275 Wyeast thames Valley.

Will throw some extra goodies in during ferment


cheers Brad

Gee that smelt good going into the NC cube . You've got me thinking about changes to my house stout now.

Me too!
Never been really happy with my stouts to date.

TP

First impressions of this beer and the other I made on the day guys is the chinese cluster has lowered the quality significantly. I do not have alot experience in this field but these hops have left a distinct taste/flavour to each beer brewed with them. The stout is quite drinkable but not to standard. I am over these hops and this is the last time I will mention them. In future I will spend my money on fresh packed hops from a trusted local source.

Brad

 

[bradsbrew]

Putting this one down in the morning.... my first Vienna Lager

3.5kg Vienna
1.0kg BB Pils
0.030 Black malt

20g first gold @ 60
15g czech saaz @10
15G czech saaz @5

wyeast 2124

Brad

 

[Barry]

Just mashed in Saison at 63oC, want it dry. Will also add some glucose to the boil. What a beautiful morning. Mainly brewing Belgians so I can get away with low to mid 20's fermenting temps.

 

[A3k]

Just mashed in Saison at 63oC, want it dry. Will also add some glucose to the boil. What a beautiful morning. Mainly brewing Belgians so I can get away with low to mid 20's fermenting temps.

Hi Barry,
what was your recipe?
i tapped my saison keg a couple of days ago and am extremely impressed.

 

[kirem]

woke up to a 3.5% session APA at 75degC - auto started at 3am

Pulling batch sparge number 3 atm

 

[Barry]

I hope I will be impressed too.

2.5 kg Vienna malt (because I love it)
1.5 kg Pils malt
0.5 kg wheat malt
0.1 kg carared
0.1 kg acid malt for pH and some crispness
0.4 kg glucose

60 gms Hallertaur 4% 60 mins
30 gms Saaz 4% 10 mins

5 gms CaCl
Whitelabs Saison blend
Mash at 63oC 75 mins, 68oC for 15 mins

Hoping the Vienna and carared will give an orange colour. A great beer for the summer. enjoy yours.