What Are You Brewing III

[gregs]

Well over the Easter weekend I've brewed a double batch of English Northern Brown and a double of Galaxy APA also a double batch of E.S.B, put down 46L of Cascade A.P.A and 22L of Mild, and then washed 9 kegs. All in all it's been a great weekend and I thoroughly enjoy it.

Any ideas as to a yeast to use on the Northern Brown?

 

[bradsbrew]

Might try to sneak this one past the keeper Tmorrow, if not it will be friday afternoon brewtime.


Kallangur Pale Ale


Recipe Specs
----------------
Batch Size (L): 67.0
Total Grain (kg): 12.890
Total Hops (g): 205.00
Original Gravity (OG): 1.049
Colour (SRM): 9.4
Bitterness (IBU): 41.3
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
1.011 kg Vienna (7.84%)
9.099 kg Pale Ale Malt (70.59%)
1.011 kg Wheat Malt (7.84%)
0.101 kg Chocolate (0.78%)
0.455 kg Crystal 90 (3.53%)
0.455 kg Aromatic Malt (3.53%)
0.758 kg Cane Sugar (5.88%)

Hop Bill
----------------
45 g Green Bullet Leaf (13.6% Alpha) @ 60 Minutes (Boil) (0.7 g/l)
40 g Cluster Pellet (7.9% Alpha) @ 20 Minutes (Boil) (0.6 g/l)
45 g Chinook Pellet (11.4% Alpha) @ 10 Minutes (Boil) (0.7 g/l)
25 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.4 g/l)
25 g Chinook Pellet (11.4% Alpha) @ 0 Minutes (Aroma) (0.4 g/l)
25 g Cascade Pellet (7.8% Alpha) @ 0 Minutes (Dry Hop) (0.4 g/l)

Single step Infusion at 63C for 90 Minutes.
Fermented at 20c with


Recipe Generated with BrewMate

 

[stillscottish]

Here's Tomorrow's brew

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Amarillaburst
Brewer: Campbell
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.90 L
Estimated OG: 1.050 SG
Estimated Color: 8.3 SRM
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.15 kg Rice Hulls (0.0 SRM) Adjunct 3.41 %
3.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 68.18 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 22.73 %
0.25 kg Crystal, Medium (Bairds) (75.0 SRM) Grain 5.68 %
0.53 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
5.28 gm Calcium Chloride (Mash 90.0 min) Misc
0.87 gm Sodium Metabisulphite (Mash 90.0 min) Misc
8.70 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
10.00 gm C_Cascade [6.00 %] (60 min) Hops 7.7 IBU
15.00 gm Cascade [6.70 %] (60 min) Hops 12.9 IBU
5.00 gm Amarillo Gold [8.90 %] (20 min) Hops 3.4 IBU
10.00 gm Amarillo Gold [8.90 %] (10 min) Hops 4.1 IBU
10.00 gm Amarillo Gold [8.90 %] (5 min) Hops 2.3 IBU
10.00 gm Amarillo Gold [8.90 %] (0 min) (Aroma HopHops -

1.06 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs US56 (DCL) Yeast-Ale
0.53 items Polyclar (Secondary 1.0 days) Misc

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 4.40 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.00 L of water at 71.6 C 64.0 C

 

[drsmurto]

4 of Spades Stout



4 of Spades Stout

A ProMash Recipe Report

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

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 5.40
Anticipated OG: 1.044 Plato: 10.87
Anticipated EBC: 67.8
Anticipated IBU: 38.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
74.1 4.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
11.1 0.60 kg. TF Flaked Barley UK 1.034 0
3.7 0.20 kg. TF Brown Malt UK 1.033 160
3.7 0.20 kg. Weyermann Choc Wheat Germany 1.035 1100
3.7 0.20 kg. TF Roasted Barley UK 1.033 1300
3.7 0.20 kg. TF Pale Chocolate Malt UK 1.033 550

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
46.00 g. Wye Challenger Pellet 7.90 38.2 60 min.


Yeast
-----

WYeast 1275 Thames Valley Ale


Cheers

MMMMMMMMMmmmmmmmmmmmmmmmmm stout!

Need to pull my finger out and brew a few in advance this year so i can drink them at 3 months old (seems to be when they hit their straps). Love the 4 shades/spades. My fave stout.

 

[winkle]

Here's Tomorrow's brew

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Amarillaburst
Brewer: Campbell
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 28.90 L
Estimated OG: 1.050 SG
Estimated Color: 8.3 SRM
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.15 kg Rice Hulls (0.0 SRM) Adjunct 3.41 %
3.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 68.18 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 22.73 %
0.25 kg Crystal, Medium (Bairds) (75.0 SRM) Grain 5.68 %
0.53 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
5.28 gm Calcium Chloride (Mash 90.0 min) Misc
0.87 gm Sodium Metabisulphite (Mash 90.0 min) Misc
8.70 gm PH 5.2 Stabilizer (Mash 90.0 min) Misc
10.00 gm C_Cascade [6.00 %] (60 min) Hops 7.7 IBU
15.00 gm Cascade [6.70 %] (60 min) Hops 12.9 IBU
5.00 gm Amarillo Gold [8.90 %] (20 min) Hops 3.4 IBU
10.00 gm Amarillo Gold [8.90 %] (10 min) Hops 4.1 IBU
10.00 gm Amarillo Gold [8.90 %] (5 min) Hops 2.3 IBU
10.00 gm Amarillo Gold [8.90 %] (0 min) (Aroma HopHops -

1.06 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs US56 (DCL) Yeast-Ale
0.53 items Polyclar (Secondary 1.0 days) Misc

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 4.40 kg
----------------------------
Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 12.00 L of water at 71.6 C 64.0 C

Fallen under the sway of the Yankee hops, mate? (yes I did see the 'c' word in there) B)

 

[Weizguy]

Well over the Easter weekend I've brewed a double batch of English Northern Brown and a double of Galaxy APA also a double batch of E.S.B, put down 46L of Cascade A.P.A and 22L of Mild, and then washed 9 kegs. All in all it's been a great weekend and I thoroughly enjoy it.

Any ideas as to a yeast to use on the Northern Brown?

The general recommendation is to use a more attenuative British yeast, like London Ale W1028 or the WhiteLabs equivalent.
I hope the Northern Brown works well for you. Another style for me to attempt this year.

 

[manticle]

Tomorrow or Friday I'll have a second crack at a plain drinking Aussie bitter. I'm usually brewing malt heavy beers so I'm having a go at getting a decent recipe for a few different things that are different from my usual bent including some hoppier beers and this one. The first time I tried this I ran out of gas after a 50 minute boil, then panicked when it tasted bland while it was cold conditioning (of course a single bittering addition in cold just fermented beer will be bland) and dry hopped with tettnang. It was drinkable but odd and not what was intended. This time I'll have back up gas.

Aussie bitter II

Type: All grain
Size: 22 liters
Color: 6 HCU (~5 SRM)
Bitterness: 37 IBU
OG: 1.054
FG: 1.010
Alcohol: 5.6% v/v (4.2% w/w)
Grain: 2kg JW pilsner
2kg JW ale
500g JW Wheat malt
250g Dingeman’s biscuit
200g raw rice (cooked and added to mash)
300g dextrose
Mash: 70% efficiency
Boil: 60 minutes:
SG 1.038
Pre-boil vol: 30 liters
Hops: 40g Pride of Ringwood (9% AA, 60 min.)

US05

I may tweak the mas pH with salts but I'm very new to it.

 

[Screwtop]

Tomorrow or Friday I'll have a second crack at a plain drinking Aussie bitter. I'm usually brewing malt heavy beers so I'm having a go at getting a decent recipe for a few different things that are different from my usual bent including some hoppier beers and this one. The first time I tried this I ran out of gas after a 50 minute boil, then panicked when it tasted bland while it was cold conditioning (of course a single bittering addition in cold just fermented beer will be bland) and dry hopped with tettnang. It was drinkable but odd and not what was inyended. This time I'll have back up gas.

Aussie bitter II

Type: All grain
Size: 22 liters
Color: 6 HCU (~5 SRM)
Bitterness: 37 IBU
OG: 1.054
FG: 1.010
Alcohol: 5.6% v/v (4.2% w/w)
Grain: 2kg JW pilsner
2kg JW ale
500g JW Wheat malt
250g Dingemans biscuit
200g raw rice (cooked and added to mash)
300g dextrose
Mash: 70% efficiency
Boil: 60 minutes:
SG 1.038
Pre-boil vol: 30 liters
Hops: 40g Pride of Ringwood (9% AA, 60 min.) Ouch!!
US05

I may tweak the mas pH with salts but I'm very new to it.

Brave Mannie, about 45IBU but should finish low, balsy using POR

Screwy

 

[manticle]

My calculator gave me 37. Anything under 40 is OK with me - not intending to push the levels with this one though. It's meant to be easy drinking, something friends will enjoy, a relief from dubbels and oatmeal stouts but still have something going for it that distinguishes it from the average cheap beer available at the shop.

Should I knock it back a touch - maybe 35@60?

 

[Screwtop]

Any ideas as to a yeast to use on the Northern Brown?

Nottingham

Screwy

 

[daemon]

My calculator gave me 37. Anything under 40 is OK with me - not intending to push the levels with this one though. It's meant to be easy drinking, something friends will enjoy, a relief from dubbels and oatmeal stouts but still have something going for it that distinguishes it from the average cheap beer available at the shop.

Should I knock it back a touch - maybe 35@60?

For a basic ale I'd drop it back to around 25, nothing wrong with a single 60 minute hop addition considering the style. I'm not sure about the biscuit either, personally I'd be tempted to simplify it a bit and leave it out. My "Summer Ale" which has been a big hit with non-craftbrew drinkers is simply BB Galaxy + 5% BB wheat (62c mash) + 60 minute hop edition to about 22 IBU's) then 1056 yeast. A hint of malt flavour still there and it's still light years above XXXX or VB in terms of taste.

 

[manticle]

I tend to chuck biscuit in everything because I've yet to find a brew that doen't benefit from its qualities.

I ummed and aahed about going as high as mid 30s with this one as I know usually they err on the side of low IBU. I've just been very much enjoying a lingering, not over the top but distinct bitterness I've been getting from beers around the 35 - 40 mark. I'm also looking at making it an introductory beer for firends who want to know if I can make 'normal beer' so introducing a couple of extras (higher bittering and slightly more malty/biscuity being the beginning points) without freaking them out is the aim.

It's a recipe I want to nail and add to the regularly brewed list so I can always tweak up or down. I don't want to start at 45 IBU though so I'm wondering how my recipator and screwy's software come in at almost 10 IBU difference. My spreadsheet (as in the one I 'use', not 'designed') uses Tinseth.

Last version was purely ale, wheat, biscuit and dex but I made the stuff up of dry hopping. The bitterness was supposedly 35 but no lingering slightly bitter finish to speak of which is what I'm chasing.

Did you mean 25 IBU or 25g by the way?

 

[warra48]

This one's chilling in the fridge, ready to pitch later this evening.

23 litres MILD, mashed 75 minutes @ 70C.
Actual OG 1.037

3000.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 83.33 %
250.00 gm Crystal Medium (145.0 EBC) Grain 6.94 %
200.00 gm Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 5.56 %
100.00 gm Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 2.78 %
50.00 gm Carafa Special T2 (1150.0 EBC) Grain 1.39 %
23.00 gm First Gold '06 [7.90 %] (60 min) Hops 20.3 IBU
6.00 gm EKGoldings [4.80 %] (60 min) Hops 3.2 IBU
14.00 gm EK Goldings Plug [4.30 %] (10 min) Hops 2.2 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Starter 2.5 litres

 

[stillscottish]

Fallen under the sway of the Yankee hops, mate? (yes I did see the 'c' word in there) B)

Sneak them in here and there. At this rate I'll have them used up by 2032 :lol:

 

[manticle]

Going to have a crack at a slightly tweaked altbieriesh recipe

Altbier

Type: All grain
Size: 20 liters
Color: 31 HCU (~16 SRM)
Bitterness: 37 IBU
OG: 1.053
FG: 1.010
Alcohol: 5.5% v/v (4.3% w/w)
Grain: 1kg JW pilsner
.5kg JW Wheat malt
1kg Wey Vienna
2kg Wey Munich I
250g Dingeman biscuit
100g Carafa special I
Mash: 70% efficiency
Boil:60 minutes
SG 1.035
Boil size: 30 liters
Hops: 50g Hallertauer Hersbrucker (3.5% AA, 60 min.)
40g Tettnanger (4.5% AA, 20 min.)
20g Tettnanger (aroma)

WY 1007

Mash 60 mins, 65 degrees

 

[brando]

This one is fermenting away right now. It's my first attempt at a stout. I'd like it turn out something like Murphy's Irish Stout.

Recipe: Brando's Irish Stout
Style: Dry Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 28.90 L
Estimated OG: 1.054 SG
Estimated Color: 66.1 EBC
Estimated IBU: 35.5 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (TF floor malted) (Grain 66.54 %
1.00 kg Barley, Flaked (3.3 EBC) Grain 19.01 %
0.25 kg Chocolate Malt (700.0 EBC) Grain 4.75 %
0.25 kg Roasted Barley (1150.0 EBC) Grain 4.75 %
25.00 gm Super Pride [13.00 %] (60 min) Hops 35.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.26 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 4.94 %
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale

60 min mash at 66.0 C

Ferment the Ringwood yeast at 19 degrees.

 

[Jimmeh]

that looks really tasty, brando :icon_drool2:

 

[manticle]

Heating strike water for this. Will ferment out and then add 5 Litres to one of my sours (oaked vanilla porter)

Smoked
Robust Porter

Type: All grain
Size: 20 liters
Color: 99 HCU (~33 SRM)
Bitterness: 25 IBU
OG: 1.075
FG: 1.016
Alcohol: 7.6% v/v (6.0% w/w)
Grain: 4kg JW ale
2 kg Wey smoked
250g Belgian biscuit
150g JW crystal 50-60L
100g Carafa Special I
100g JW chocolate
100g British black patent
100g Roasted barley
100 Special B
Mash: 69 degrees, 90 minutes, 70% efficiency
Boil: 60 minutes SG 1.046 30 liters
Hops: 40g Kent Goldings (5% AA, 60 min.)

Caramelise 2 L of total wort till syrup then add back to boil.
2g ea Calcium sulphate and Calcium Chloride to mash.


Yeast will be recultured ringwood I think.

Still trying to get my head around this water adjustment thingy so I'm erring on the side of caution.

 

[scrumpy]

****** cold windy day here in melbs.......peeeerrrrrfect for brewing a Belgian Pale...

first time using saaz!!!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: blonde
Brewer: Daniel
Asst Brewer:
Style: Belgian Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.053 SG
Estimated Color: 14.4 EBC
Estimated IBU: 25.0 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.37 kg Dingemans Pilsner (2 Row) Bel (3.9 EBC) Grain 91.61 %
0.29 kg Weyermann Caramunich Malt1 (110.3 EBC) Grain 6.08 %
0.11 kg Dingemans Biscuit Malt (55.0 EBC) Grain 2.31 %
23.99 gm Northern Brewer [9.60 %] (60 min) Hops 25.0 IBU
28.30 gm Saaz [3.50 %] (0 min) Hops -


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 4.77 kg
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 12.44 L of water at 74.4 C 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C


Notes:
------


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

 

[C_west]

I believe that this one is based on one of Tony's recipes in the database, got some 3068 waiting for it.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dunkel-weizen
Brewer: Callum
Asst Brewer: Sprocket
Style: Dunkelweizen
TYPE: All Grain
Taste: (35.0) Tony's Dunkel-weizen from AHB


Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 25.69 L
Estimated OG: 1.051 SG
Estimated Color: 32.9 EBC
Estimated IBU: 14.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Wheat Malt, Dark (16.0 EBC) Grain 65.22 %
1.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 21.74 %
0.50 kg Munich Malt (15.5 EBC) Grain 10.87 %
0.10 kg Chocolate Wheat Malt (1000.0 EBC) Grain 2.17 %
25.00 gm Hallertauer [4.80 %] (60 min) Hops 14.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat