What Are You Brewing III

[Barry]

Aim to brew a kolsch and alt tomorrow. Love both styles.

 

[praxis178]

This one is chilling right now..... Smells absolutely devine, can't wait to try her out in 8 or so weeks time. :chug:

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Olde Smoky Stout
Brewer: Thomas Janstrom
Asst Brewer:
Style: Imperial stout
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 42.00 L
Estimated OG: 1.076 SG
Estimated Color: 102.6 EBC
Estimated IBU: 63.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.25 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 23.1 %
2.00 kg Cara-Pils/Dextrine (3.9 EBC) Grain 20.5 %
2.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 20.5 %
2.00 kg Wheat Malt, Ger (3.9 EBC) Grain 20.5 %
0.50 kg Black (Patent) Malt (985.0 EBC) Grain 5.1 %
0.50 kg Peat Smoked Malt (5.5 EBC) Grain 5.1 %
0.50 kg Roasted Barley (591.0 EBC) Grain 5.1 %
50.00 gm Centennial [10.00%] (60 min) Hops 40.9 IBU
30.00 gm Progress [6.30%] (40 min) Hops 13.6 IBU
25.00 gm Cluster [7.00%] (20 min) Hops 8.7 IBU
15.00 gm Hallertauer Hersbrucker [4.00%] (5 min) (Hops -
15.00 gm Williamette [5.50%] (5 min) (Aroma Hop-StHops -
7.00 gm Licoric root (Boil 10.0 min) Misc
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale <--- Actual using Wyeast 1882......

Measured OG is 1.084, so looks like I hit my numbers pretty close this time round, hopefully no more of that 103% efficiency nonsense! That crap can really muck with a brewer's mind. <_<

View attachment Olde_Smoky_Stout.txt

 

[yardy]

just mashed in a Helles (sort of..)

3.800 Pils
0.500 Munich
0.300 Vienna
0.200 Melanoidin

Czech Saaz to 19IBU

Dave

 

[argon]

Just cleaned up after this one... first Irish Red. Adjusted Hop Additions for No Chill

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Irish Red
Brewer: Argon
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 44.07 L
Estimated OG: 1.045 SG
Estimated Color: 25.1 EBC
Estimated IBU: 25.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.31 kg Ale - Maris Otter Malt (Thomas Fawcetts FlGrain 59.00 %
2.74 kg Ale - Golden Promise (Thomas Fawcett FloorGrain 30.44 %
0.54 kg Carared (39.4 EBC) Grain 6.00 %
0.27 kg Caraaroma (256.1 EBC) Grain 3.00 %
0.14 kg Roasted Barley (591.0 EBC) Grain 1.56 %
75.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 22.9 IBU
15.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 2.8 IBU


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.00 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 35.97 L of water at 70.2 C 66.0 C


Notes:
------
No Chill - Hop additions at 40 min and cube hop

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

 

[neonmeate]

antwerpsky prazdroj:

4kg bohemian floor malted
500g carahell
39IBU saaz + 20g saaz aroma
wyeast schelde yeast

 

[neonmeate]

a schwarzbier with de koninck yeast:

Recipe Overview
Wort Volume Before Boil: 23.00 l Wort Volume After Boil: 20.00 l
Volume Transferred: 20.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.049 SG Expected OG: 1.056 SG
Expected FG: 1.013 SG Apparent Attenuation: 76.4 %
Expected ABV: 5.8 % Expected ABW: 4.5 %
Expected IBU (using Tinseth): 40.4 IBU Expected Color (using Morey): 33.1 SRM
BU:GU ratio: 0.72 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % MCU When
German Munich Malt 2.510 kg
German Pilsner Malt 1.690 kg
Weyermann Carabohemian 0.250 kg
German Carafa I 0.200 kg
German Carafa III 0.100 kg
UK Roasted Barley 0.100 kg


Hops
Variety Alpha Amount IBU Form When
German Hallertauer Mittlefruh 5.0 % 50 g 32.1 Loose Pellet Hops 60 Min From End
German Hallertauer Mittlefruh 5.0 % 20 g 7.8 Loose Pellet Hops 20 Min From End
German Hallertauer Mittlefruh 5.0 % 20 g 0.6 Loose Pellet Hops 1 Min From End


Other Ingredients
Ingredient Amount When


Yeast
Wyeast 3655 - Schelde

 

[Effect]

Double brewday

Munich Dunkel (on the boil now)

95/3/2 Munich/Melanoiden/Carafa II (66.5 mash)
OG 1.048
IBU 20 (tettnang at 60)
833 at 12 degrees

Then about to crush the grain for this one:

Munich Helles

88/10/2 Pils/Munich/Melanoiden (65 mash)
OG 1.048
IBU 20 (NB at 60)
2206 at 12 degrees


Idea is to have a dunkel and a helles on tap at the same time for the world cup...have got the 10 min amarillo pale and an aussie ale on tap at the moment - the amarillo pale's aroma is breathtaking - with 8.7 g/l at 10mins it is like golden hop juice. And the aussie pale that is fermented with coopers yeast is an absolute cracker! Really starting to pump out some top notch beers.

Cheers
Phil

 

[matho]

just brewed this one took just over 4hrs


Recipe: ESB
Brewer: steve
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 30.64 L
Estimated OG: 1.049 SG
Estimated Color: 16.5 EBC
Estimated IBU: 32.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Pale Malt JW (5.9 EBC) Grain 93.54 %
0.25 kg Caramalt JW (39.4 EBC) Grain 4.25 %
0.13 kg Crystal Malt JW(236.4 EBC) Grain 2.21 %
60.00 gm Fuggles [4.50 %] (60 min) Hops 27.1 IBU
15.00 gm Fuggles [4.50 %] (30 min) Hops 5.2 IBU
1 Pkgs Munton gold Yeast-Ale

Mash In 67.8 C

had a great brewday
cheer's matho

 

[matho]

i forgot to add to the recipe an additional ingredient the flew into the kettle

2 bee's

should call it my ESBee

cheer's matho

 

[bradsbrew]

This one is chilling right now..... Smells absolutely devine, can't wait to try her out in 8 or so weeks time. :chug:

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Olde Smoky Stout
Brewer: Thomas Janstrom
Asst Brewer:
Style: Imperial stout
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 42.00 L
Estimated OG: 1.076 SG
Estimated Color: 102.6 EBC
Estimated IBU: 63.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.25 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 23.1 %
2.00 kg Cara-Pils/Dextrine (3.9 EBC) Grain 20.5 %
2.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 20.5 %
2.00 kg Wheat Malt, Ger (3.9 EBC) Grain 20.5 %
0.50 kg Black (Patent) Malt (985.0 EBC) Grain 5.1 %
0.50 kg Peat Smoked Malt (5.5 EBC) Grain 5.1 %
0.50 kg Roasted Barley (591.0 EBC) Grain 5.1 %
50.00 gm Centennial [10.00%] (60 min) Hops 40.9 IBU
30.00 gm Progress [6.30%] (40 min) Hops 13.6 IBU
25.00 gm Cluster [7.00%] (20 min) Hops 8.7 IBU
15.00 gm Hallertauer Hersbrucker [4.00%] (5 min) (Hops -
15.00 gm Williamette [5.50%] (5 min) (Aroma Hop-StHops -
7.00 gm Licoric root (Boil 10.0 min) Misc
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale <--- Actual using Wyeast 1882......

Measured OG is 1.084, so looks like I hit my numbers pretty close this time round, hopefully no more of that 103% efficiency nonsense! That crap can really muck with a brewer's mind. <_<

Thomas you might want to watch the 1882 with a grain bill like that. It is a very caramel malt/fruit yeast (in my experience with it). What was your mash temp? I hope it was low. Thats a heap of crystal and steeping malts you got there. The belgian yeast would have been nice on that one.
At least you'll be getting heaps of sweet head :huh:

Brad

 

[warra48]

This one's going down tomorrow:

2.5 litre batch Mash at about 63 to 64C

350.00 gm Pale Malt (2 Row) Aus (5.9 EBC) Grain 100.00 %
5.00 gm Tettnang [4.50 %] (10 min) Hops 9.5 IBU
1 Pkg Southern German Lager (White Labs #WLP838) Yeast-Lager

Beer Profile Estimated Original Gravity: 1.040 SG
Estimated Final Gravity: 1.011 SG

It's an experiment to brew step one of a starter for a Munich Dunkel. I could just use LDME, but it gets expensive, so I thought I'd try to do it cheaper. Mrs warra is in Sydney at present, so I have plenty of time to amuse myself.

 

[randyrob]

HousePale (HopBursted American Pale Ale)

Original Gravity (OG): 1.050 (P): 12.4
Colour (SRM): 7.2 (EBC): 14.2
Bitterness (IBU): 35.5 (Average)

91% Pale Ale Malt
5% Wheat Malt
4% Caramunich I

0.3 g/l Magnum (14.4% Alpha) @ 60 Minutes (Boil)
0.1 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 15 Minutes (Boil)
0.1 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 14 Minutes (Boil)
0.1 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 13 Minutes (Boil)
0.1 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 12 Minutes (Boil)
0.1 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 11 Minutes (Boil)
0.2 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 10 Minutes (Boil)
0.2 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 9 Minutes (Boil)
0.2 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 8 Minutes (Boil)
0.2 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 7 Minutes (Boil)
0.2 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 6 Minutes (Boil)
0.4 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 5 Minutes (Boil)
0.4 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 4 Minutes (Boil)
0.4 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 3 Minutes (Boil)
0.4 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 2 Minutes (Boil)
0.4 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 1 Minutes (Boil)
0.4 g/l Hop Mix (Cascade, Centenial. Simcoe) (9.9% Alpha) @ 0 Minutes (Boil)

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

Fermented at 20c with Safale US-05


Recipe Generated with BrewMate

 

[praxis178]

Thomas you might want to watch the 1882 with a grain bill like that. It is a very caramel malt/fruit yeast (in my experience with it). What was your mash temp? I hope it was low. Thats a heap of crystal and steeping malts you got there. The belgian yeast would have been nice on that one.
At least you'll be getting heaps of sweet head :huh:

Brad

Yeah, I know, but when I started my Belgian Abby yeast starter it didn't take (don't know why, but after two days of no activity I gave it up for dead), so went with option two. Mash temp was 63.4C was aiming for 64.5C, so should be ok on that front. Fermentation is ripping along at 16C at present. I like my stouts to have a sweet/creamy lasting head so should be a good one. This will probably be my first kegged beer too.

Ah the excitment of new toys! :icon_chickcheers:

 

[drsmurto]

Yeah, I know, but when I started my Belgian Abby yeast starter it didn't take (don't know why, but after two days of no activity I gave it up for dead), so went with option two. Mash temp was 63.4C was aiming for 64.5C, so should be ok on that front. Fermentation is ripping along at 16C at present. I like my stouts to have a sweet/creamy lasting head so should be a good one. This will probably be my first kegged beer too.

Ah the excitment of new toys! :icon_chickcheers:

Am i reading your recipe correctly - >40% crystal malts?

Not sure i understand why you are doing this.

 

[Effect]

Am i reading your recipe correctly - >40% crystal malts?

Not sure i understand why you are doing this.

I can only see ~20%...but still, does seem like a lot...

 

[drsmurto]

2.25 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 23.1 %
2.00 kg Cara-Pils/Dextrine (3.9 EBC) Grain 20.5 %

43.6%

 

[Effect]

43.6%

didn't see the cara-pils - thought he had 20% pilsner, 20% ale and 20% crystal...

Seems awfully high...

 

[jyo]

Aiming at an American Amber/Red Ale. Looking at doing this tomorrow:

23 litres

2500 ale malt
1000 wheat
1000 vienna
250 carared

mash at 66
25 gms Pride of Ringwood for 60 mins
15 gms Cascade at Flameout
15 gms Amarillo at Flameout
US O5

Chill overnight, hence the flameout additions

What do ya think? Do I need to up the carared to 300?
Cheers, john.

 

[AussieJosh]

Yesterday i put down my first unhoped extract kit and added Cascade hop flowers, Just another step in the direction of moving away from kits and towards AG for me!

Give us your thoughts on this,

45 mins 30g Cascade
30 mins 30g Cascade
10 mins 15g Cascade

Straind the hop water in to ther fermenter and squished out all the hoppy goodness from the hops, Then i added two cans of Thomas Coopers unhoped Light Malt Extract and disolved that in the water, I then added some very cold water up to the 23lt mark and placed the fermeter in to and ice bath to try and drop the temp more, I could only get it down to 28c, So I added the US05, over the next 12hrs i got the temp down to 16/17c
So i guess it will kinda turn out like an American Pale ale?
Any thoughts?

 

[Maple]

Yesterday i put down my first unhoped extract kit and added Cascade hop flowers, Just another step in the direction of moving away from kits and towards AG for me!

Give us your thoughts on this,

45 mins 30g Cascade
30 mins 30g Cascade
10 mins 15g Cascade

Straind the hop water in to ther fermenter and squished out all the hoppy goodness from the hops, Then i added two cans of Thomas Coopers unhoped Light Malt Extract and disolved that in the water, I then added some very cold water up to the 23lt mark and placed the fermeter in to and ice bath to try and drop the temp more, I could only get it down to 28c, So I added the US05, over the next 12hrs i got the temp down to 16/17c
So i guess it will kinda turn out like an American Pale ale?
Any thoughts?

certainly a good start on a dark path! when you boil up the hops, try and get some of the extract into the water as well as it helps to get the full value out of the hops. not saying add the entirety out, but replacate the AG process where you can.

Also, you need more hops. (i do suffer from LTS though, so grain of salt and all)