What Are You Brewing III

[Gavo]

Did two brews today. Brewed a double of variant #4 of my Dogwood Pale (APA) upped the gravity a little as it's time to experiment further. Plus there is a little comp at the local show coming up for any kit based beer so I did a tweaked single coopers lager tin.

Gavo.

 

[Thirsty Boy]

A Rye IPA yesterday after work and tomorrow will be a double batch of Brown Porter

Last brew was a Kolsch thats been carbonating for a few days now and will be exactly right for my beloved's return from enforced exile in Munich... not that the lucky cow will want any of my beer after being stuck(on work's dollar) for nearly two weeks in bloody Munich.

Hang on a minute... I'm brewing the Porter for her too!! Screw that I'm makin' a - well, maybe a... oh bugger it, I guess I'll just make the porter.

 

[brettprevans]

Was going to brew an alt this afternoon or tomorrow but realised I'm not receiving my spalt hops till Tuesday. Bugger. Might do a version of Sierra Nevada celebration ale Instead (I've pinched Fourstar's inital thought)

SN Celebration Ale
American IPA

Type: All Grain
Date: 11/03/2010
Batch Size: 23.00 L
Brewhouse Efficiency: 69
Ingredients
6.50 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 91.55 %
0.30 kg Crystal (Joe White) (34.2 SRM) Grain 4.23 %
0.30 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 4.23 %
35.00 gm Chinook [12.40 %] (60 min) (First Wort Hop) Hops 46.4 IBU
20.00 gm Centennial [8.70 %] (20 min) Hops 10.2 IBU
20.00 gm Cascade [7.80 %] (20 min) Hops 9.2 IBU
20.00 gm Centennial [8.70 %] (0 min) Hops -
20.00 gm Centennial [8.70 %] (Dry Hop 3 days) Hops -
20.00 gm Cascade [7.80 %] (Dry Hop 3 days) Hops -
20.00 gm Cascade [7.80 %] (0 min) Hops -

Beer Profile
Est Original Gravity: 1.066 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.37 %
Bitterness: 65.8 IBU
Est Color: 10.5 SRM

Mash Profile
Single Infusion, Light Body
75 min Mash In Add 19.86 L of water at 69.7 C 64.0 C
10 min Mash Out Add 11.85 L of water at 90.1 C 73.0 C

 

[NickB]

Probably a double batch of Lite Rice Lager, and maybe a Citra Summer Ale. Will be brewing tomorrow however, as I'm working till 8 tonight...

Recording the Ess v Coll game to watch tonight, then an early start tomorrow on the beers, and maybe a spot of lawnmowing....

Cheers

 

[winkle]

Probably a double batch of Lite Rice Lager, and maybe a Citra Summer Ale. Will be brewing tomorrow however, as I'm working till 8 tonight...

Recording the Ess v Coll game to watch tonight, then an early start tomorrow on the beers, and maybe a spot of lawnmowing....

Cheers

Working on ANZAC day - should be a law against it (bar staff exempted of course).
Back OT.
Yeast is in the Smoked Robust Porter and the Triple grist is being milled as the HLT does its stuff.

 

[NickB]

I know, but at least I get a public holiday tomorrow. Plus, people really want to see movies in the evening, so I won't stop them

 

[roger mellie]

Like the look of Tonys 4 Shades of Stout - only my third brew since I have been back from Darwin - no major successes yet - no real failures either - just finding my feet again.

Anzac Black

Type: All Grain
Date: 25/04/2010
Batch Size: 23.00 L
Brewer: Roger Mellie
Boil Size: 37.28 L Asst Brewer: Tom
Boil Time: 75 min Equipment: Keg Kettle
Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 75.22 %
0.50 kg Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 10.75 %
0.16 kg Brown Malt (128.1 EBC) Grain 3.53 %
0.16 kg Chocolate Wheat Malt (788.0 EBC) Grain 3.53 %
0.16 kg Roasted Barley (591.0 EBC) Grain 3.53 %
0.16 kg Chocolate Pale Malt (550.0 EBC) Grain 3.44 %
40.00 gm Challenger [7.50 %] (60 min) Hops 35.1 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 tsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 tsp Salt (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale



Beer Profile

Est Original Gravity: 1.046 SG

Est Final Gravity: 1.011 SG

Estimated Alcohol by Vol: 4.59 %
Bitterness: 35.1 IBU Calories: 411 cal/l
Est Color: 52.0 EBC Color: Color


Mash Profile


60 min Mash In Add 13.96 L of water at 72.8 C 65.0 C
15 min Mashout Add 13.00 L of water at 99.7 C 80.0 C
10 min Sparge 1 Add 14.00 L of water at 80.0 C 80.0 C

 

[Fourstar]

Was going to brew an alt this afternoon or tomorrow but realised I'm not receiving my spalt hops till Tuesday. Bugger. Might do a version of Sierra Nevada celebration ale Instead (I've pinched Fourstar's inital thought)

let me knwo how this goes!

 

[Maple]

Re- brewing the banff pale (for the missus) I've just about given up on new styles. The alt I did would rival(but still lose) in a diacytl comp with a certain grand gold. Really bummed, but can totally attribute the issue to rushing it. Back to the basics for me for a while.

 

[schooey]

Haven't brewed any beers at home this year yet... . Had to fill a keg with something soon.

Recipe: Fruit Salad APA
Brewer: Schooey
Asst Brewer: Dita Von Teese
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 35.00 L
Boil Size: 45.68 L
Estimated OG: 1.051 SG
Estimated Color: 16.5 EBC
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 87.50 %
0.50 kg Carafoam (Weyermann) (3.9 EBC) Grain 6.25 %
0.50 kg Crystal Malt - 60L (Thomas Fawcett) (118.2Grain 6.25 %
2.00 gm ZnCl (Zinc Chloride) (Mash 60.0 min) Misc
15.00 gm Citra [11.10 %] (60 min) Hops 11.9 IBU
30.00 gm Nelson Sauvin [11.50 %] (15 min) Hops 12.3 IBU
30.00 gm Citra [11.10 %] (15 min) Hops 11.8 IBU
25.00 gm Nelson Sauvin [12.00 %] (Dry Hop 3 days) Hops -
25.00 gm Citra [11.10 %] (Dry Hop 3 days) Hops -
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Boil 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 8.0 min) Misc

Mashed at 64-65, fermented at !8C with US-05

 

[brettprevans]

let me knwo how this goes!

Last minute change. Realised I won't have this on tap within 2 weeks which is what I need so I've swapped to an Irish red as I've got a big yeast cake of that coming.

81% ale
15% carared
3% carraaroma
1% choc
12g target (11% AA) 60min
40g EKG (5.1% AA) 60min
(46L)
1084 irish yeast

I'm thinking mash @ 68C for 60

already to mash in at 10am tomorrow

 

[WarmBeer]

Brewed this tonight, cleaning up some left-over grains and hops.

Funnily, it turned out probably 10-15 EBC darker into the cube, must have been too inaccurate in weighing up the choc/crystal :unsure:

BeerSmith Recipe Printout - http://www.beersmith.com

Recipe: 30 - Hoppiness is an IPA II

Brewer: Brett

Asst Brewer:

Style: American IPA

TYPE: All Grain

Taste: (35.0)



Recipe Specifications

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

Batch Size: 16.00 L

Boil Size: 21.37 L

Estimated OG: 1.063 SG

Estimated Color: 29.9 EBC

Estimated IBU: 53.4 IBU

Brewhouse Efficiency: 60.00 %

Boil Time: 60 Minutes



Ingredients:

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

Amount Item Type % or IBU

4.70 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 87.85 %

0.25 kg Crystal (50g leftovers + 50g combined + 15Grain 4.67 %

0.20 kg Munich, Light (Joe White) (17.7 EBC) Grain 3.74 %

0.10 kg Biscuit Malt (45.3 EBC) Grain 1.87 %

0.05 kg Caramalt (Joe White) (49.3 EBC) Grain 0.94 %

0.05 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 0.94 %

20.00 gm Magnum [12.50 %] (60 min) Hops 46.4 IBU

20.00 gm Centennial [9.50 %] (10 min) Hops 7.1 IBU

20.00 gm Perle [8.00 %] (0 min) Hops -

20.00 gm Amarillo [7.50 %] (0 min) Hops -

1.00 tbsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale





Mash Schedule: Single Infusion, Light Body

Total Grain Weight: 5.35 kg

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

Single Infusion, Light Body

Step Time Name Description Step Temp

75 min Mash In Add 14.00 L of water at 71.2 C 65.0 C

10 min Mash Out Add 7.00 L of water at 97.9 C 75.0 C





Notes:

------

10 min hops as flame-out

0 mins hops as cube hops

 

[brettprevans]

Dark beer with hops would be very interesting. I'm interested to know how it turns out. Love the idea.

 

[Thirsty Boy]

45L of Brown Porter in cubes as of about an hour ago - goldings and fuggles in the cubes with it.

First time use of brown malt.... I think I really like brown malt! It smells great, it tastes great, it made wort that tasted great... if the beer is good I will be pushing this stuff around for a while to see where it can go.

I use CUB malt as my base malt, its pretty damn light on for flavour. So I use a character malt addition to get me back to where I think my base malt should be. Maybe vienna when I am brewing a lager, generally an amber malt when I am brewing something brittish - but maybe, the brown malt is better than the amber..... I'll have to wait and see.

 

[rendo]

Well,

its taken we 2 days to come up with this amazing recipie. Here it is:

WashSmith Recipe Printout - http://www.lotsabottles.com
Recipe: #11 Rendo's Sudsy Saga
Slave: Rendo
Asst Brewer: (i wish)
Style: wax on, wax off
TYPE: patience
Taste: yuk

Recipe Specifications
--------------------------
Batch Size: 200 L
Boil Size: 0L
Estimated Color: 0.0 EBC
Estimated IBU: eww
Brewhouse Efficiency: - 100%
Boil Time: 0 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.5 kg Napisan (30% Sodium Percarbonate) Granules 1 %
220 Glass bottles (stubbies :blink: ) Various 99%
1000kg Lifting, elbow grease
big bag o' patience

Total Weight: HEAVY
----------------------------
Steep napisan as required

Notes:
--------
after soaking use a dual rinse in as hot water as possible
store bottles

END


In other words, I have just finished cleaning 220 stubbies!!! far out, what a job. I dont mind cleaning bottles, but that was a clean-o-marathon. Soaked the bottles in napisan for 24hours, then a rinse in hot water, then another rinse in very very hot water just for fun.
They are now drying and I will store away

rendo

 

[Maple]

Brewhouse Efficiency: - 100%

Really?!? I wish I had your efficiency when it came to cleaning...

 

[brettprevans]

Nice rendo.

12.15Pm and all cleaned up. Hit volume (46L) but 6points shy of target OG. It's all good.

 

[hefevice]

Just finished (except for clean up and yeast pitch) brew day from hell. Long post, please ignore if not interested in learning from (or laughing at) the stupidity of others.

Was attempting a Ngne Porter clone (covered recently on the Brewing Network's Can You Brew It podcast). Recipe as follows:

Recipe: Ngne Porter Clone Batch #21
Brewer: Geoff Everist
Asst Brewer: Murphy
Style: Robust Porter
TYPE: All Grain
Taste: Probably crap after brew day from hell

Recipe Specifications
--------------------------
Batch Size: 22.70 L
Boil Size: 34.38 L
Estimated OG: 1.068 SG
Estimated Color: 63.7 EBC
Estimated IBU: 40.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.74 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 81.07 %
0.57 kg Caramunich II (Weyermann) (124.1 EBC) Grain 8.05 %
0.35 kg Munich II (Weyermann) (16.7 EBC) Grain 4.94 %
0.21 kg Black (Patent) Malt (985.0 EBC) Grain 2.97 %
0.21 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.97 %
22.00 gm Centennial [9.70 %] (90 min) Hops 28.0 IBU
38.00 gm Northern Brewer [9.60 %] (15 min) Hops 12.8 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
3.00 gm Baking Soda (Mash 60.0 min) Misc
10.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 7.08 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
45 min Sacc Rest 1 Add 19.12 L of water at 72.5 C 65.0 C
15 min Saccrification Add 6.00 L of water at 99.3 C 72.2 C
10 min Mash Out Add 4.10 L of water at 99.4 C 75.6 C

It all started the night before when I was about to but my started to bed in the fridge after a day on the stir plate. Just as the whirlpool stopped, an ant floated to the surface. Looks like it had crawled in under the foil. Fingers crossed, and thorough tasting of the starter required before pitching.

Then I decided to set up my HLT with a shiny new timer switch, removing the need to get up early in the morning to fire it up. Every time the temperature controller kicked in, *click* would be heard from the RCD on the switch board, and shed would become dark, requiring much groping around for switchboard.

Eventually I gave up and decided to use the backup HLT (which uses an immersion heater). After much grunting and groaning putting the new HTL into place and transferring the water, it was off to bed 2 hours later than planned.

Next day did not start auspiciously. Had assumed I had some Caramunich II (which is used in the recipe as a substitute for Medium Crystal, which I don't have in the inventory), however when it came to measuring time, I realised that the bag was mislabelled (grain came with some gear I purchased recently). Decided to sub the Caramunich for 400g Light Crystal (Bairds) and 170g of Brown Malt (also Bairds).

As I type this in, I also notice that I have screwed up the base malt quantity - should be 5.47, not 5.74!

Anyway, HLT working fine, hit strike temperature exactly. Knew it was too good to be true...minutes after strike the RCD went off again. This was the first time I had used this HLT and immersion heater so I pulled out the heater and rewired it to be on the safe side. As a result, was late starting the boil for the next infusion and ran well over on the first rest. After I'd hooked everything back up - *click*, followed by much swearing. Diagnosed problem as condensation getting into the handle of the heater and reconfigured. Decided not to bother with the Mash Out and went straight on with sparging.

Then I hit the next problem (which I anticipated) - my refractometer does not read correctly with dark coloured worts. Not a problem per se, more a pain waiting for Hydrometer samples to cool.

Finally, due to the wind, I was slightly off on evaporation rate, requiring an extra 5 minute boil. At the end of it all, I missed my target gravity by 2 points on the low side.

My other departure (which you will notice if you listen to the show) is that I adjusted my water using carbonates instead of CaCl2. I had a good theoretical basis for this, but it's not what was done to clone the beer (as far as I could tell). Be interesting to see how it turns out.

The good news is that the starter tastes OK.

I need a beer (or 3).

 

[manticle]

Sometimes the best beer is made through stuff ups. Yesterday was my second stuck sparge ever due to me recently refitting my tun and the manifold coming loose. I think I've fixed the problem and was able to unstick the sparge quicker than the first time it happened but it still made the day longer. Had intended to do two brews but carried one over to today instead.

Racked an alt I've had fermenting for a while and the tap wasn't fitted properly so there's 2 litres less of that than I'd hoped for. The floor was thirsty though.

To make matters worse I now have a dubbel maturing, 2 batches just bottled, 2 more in secondary, 1 cold conditioning, 1 in primary, 1 chilling, 6 bottles of experimental white wine maturing, 2 ageing sour beers and 1 primary fermenting sour AND NOTHING READY TO DRINK!!!

 

[under]

Todays brew.

Recipe: 14 - Bold And The Bitterful
Brewer: Dazza
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.00 L
Estimated OG: 1.036 SG
Estimated Color: 18.3 EBC
Estimated IBU: 27.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.09 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 88.54 %
0.24 kg Caramunich II (Weyermann) (124.1 EBC) Grain 6.94 %
0.12 kg Melanoidin (Weyermann) (59.1 EBC) Grain 3.47 %
0.04 kg Carafa I (Weyermann) (630.4 EBC) Grain 1.04 %
15.00 gm Northern Brewer [9.60 %] (60 min) Hops 17.2 IBU
25.00 gm Goldings, East Kent [4.80 %] (25 min) Hops 9.9 IBU
15.00 gm Goldings, East Kent [4.80 %] (1 min) Hops 0.4 IBU
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale