What Are You Brewing III

[jakub76]

Ha! I'm trying out a new iphone Lomo photography app hence the over-saturated lo-fi look.

At first glance I thought that was a massive projectile vomit.
edit: beer sounds great.

 

[raven19]

Finished this Bo Pils after work.

Recipe: 27 Bohemian Pilsner (AMB Challenge)

Style: Bohemian Pilsner

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.63 L
Estimated OG: 1.052 SG
Estimated Color: 4.0 SRM
Estimated IBU: 40.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.90 kg Bohemian Pilsner (2.0 SRM) Grain 100.00 %
90.00 gm Saaz Czech [3.60 %] (60 min) Hops 36 IBU
22.00 gm Saaz Czech [3.60 %] (20 min) Hops 5.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Czech Pilsner (Wyeast #2278) Yeast-Ale


Mash Schedule: *** Single Infusion, Batch Sparge
Total Grain Weight: 5.90 kg
----------------------------
*** Single Infusion, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.40 L of water at 73.5 C 67.0 C
10 min Mash Out Add 8.61 L of water at 93.1 C 75.6 C


Notes:
------
Decoction mashout, smooth brew no issues.
SG 11.5 Brix, 22L.

 

[geoff_tewierik]

Lots of sugar in it I've had a quick snort and it tastes white chocolatey, but not overly intense.

As for when it's made, seeing as I blew the element in my HLT over two weeks ago, and it's taking time to source a replacement, it'll be a while until it gets brewed.

Cheers,

GT

What's in this syrup? What's it taste like? Can we get some feedback on the Wit when it's ready?

Sounds awesome.

 

[Effect]

Chinook IPA is about 20 mins away from flameout. I should have had this one brewed about a week or so ago, but just didn't get around do throwing it down.

93% Ale
7% Dark Crystal
Mash at 67
OG 1.060

60 IBU (chinook @ 10 min) 6.4 g/l

Denny's Fav

Should go down quite well. Did a similar beer, subbed dark crystal for carapils and chinook for amarillo. Fantastic beer...makes me only want to do 10 min additions - well, until I start seriously running out of hops.

Cheers
Phil

 

[bradsbrew]

Hopefully will get this one done Tommorrow.


Not the Bloody Kingswood Sump Oil Stout II (Dry Stout)

Original Gravity (OG): 1.043 (P): 10.7
Colour (SRM): 43.0 (EBC): 84.7
Bitterness (IBU): 35.8 (Average)

59.83% Pale Ale Malt
12.82% Black Roasted Barley
8.55% Flaked Oats
4.27% Cane Sugar
4.27% Black Patent
2.56% Crystal 80
2.56% Wheat Malt, Dark
2.56% Wheat Malt
2.56% Imperial Malt

1.1 g/l Northern Brewer (9.6% Alpha) @ 60 Minutes (Boil)
0.6 g/l Styrian Golding (4.4% Alpha) @ 15 Minutes (Boil)
0.2 g/l First Gold (7.9% Alpha) @ 0 Minutes (Boil)

Single step Infusion at 64C for 60 Minutes. Boil for 60 Minutes

Fermented at 20c with


Recipe Generated with BrewMate

 

[Bribie G]

Fermented at 20 degrees with what, stout boy?

I've got a bottle of Pommie quaffer made on the Thames Valley 2 you gave me, quaff it at BABBs if you will be there next week?

 

[bradsbrew]

Fermented at 20 degrees with what, stout boy?

I've got a bottle of Pommie quaffer made on the Thames Valley 2 you gave me, quaff it at BABBs if you will be there next week?

Not sure what I will use yet, being a 66L brew I will probably use 3 different yeasts. I am guessing 1 with Pacman, 1 with 1882 and maybe 1 with the irish wyeast or thames valley 1.

And all of these yeasts will be fermented lower than 20 but they may reach 20 at the end of ferment.

And yes I will be at Babbs this month and I have a couple of beers for you. Your brown ale was pretty good BTW.

Cheers

 

[Bribie G]

Not sure what I will use yet, being a 66L brew I will probably use 3 different yeasts. I am guessing 1 with Pacman, 1 with 1882 and maybe 1 with the irish wyeast or thames valley 1.

And all of these yeasts will be fermented lower than 20 but they may reach 20 at the end of ferment.

And yes I will be at Babbs this month and I have a couple of beers for you. Your brown ale was pretty good BTW.

Cheers

Thanks, can't beat that Chinee Cluster

 

[bradsbrew]

Thanks, can't beat that Chinee Cluster

Yeah the Beijing Brown kinda gave that away.

 

[drew9242]

Just mashed in for Dr Smurtos Landlord, it's the first time i'm brewing a english bitter. Decieded it was about time i put one down. And after tasting a Wells Bombardier English Bitter there was no way i couldnt brew similar. It was absolutley devine. Any way i may have to no chill this beer due to fact its pissing down with rain here, and i need to open the shed door to use the immersion chiller. Should be alright if i just put the hops forward 15min?

Any way im looking forward to giving this one a try already.

 

[RdeVjun]

Should be alright if i just put the hops forward 15min?

Yeah Drew, I swap my Landlords between chilled and no- chilled quite a bit- no hassles at all, sometimes I don't even bother adjusting.

Landlord variants that I've found useful are the original Dr Smurto's from the recipe db, 3% Caraaroma and a 100%GP+ mashout decoction+ caramelised wort, also think the late Styrian should be increased to 2g/L. Doing the 3% one myself today. Either way, you're on a winner as the good doctor has really given us something to go on with! B)

 

[Nick JD]

Today is WeaselPiss Lager day.

18L
2.5kg BB Wheat Malt
0.5kg Rice (boiled till "congee" and cooled)
0.25kg Dextrose
18g Green Bullet for 60min
34/70 and S23 yeast blend @12C.
Mashed @ 63C for 120min

EBC about 2 I reckon. Highly carbonated and served at 2C. It virtually drinks itself.

 

[drew9242]

Yeah Drew, I swap my Landlords between chilled and no- chilled quite a bit- no hassles at all, sometimes I don't even bother adjusting.

Landlord variants that I've found useful are the original Dr Smurto's from the recipe db, 3% Caraaroma and a 100%GP+ mashout decoction+ caramelised wort, also think the late Styrian should be increased to 2g/L. Doing the 3% one myself today. Either way, you're on a winner as the good doctor has really given us something to go on with! B)

Cheers for that. i'll be doing no chill then, so much easier. Nearly up to the boil now so all is good.

 

[Bribie G]

Today is WeaselPiss Lager day.

18L
2.5kg BB Wheat Malt
0.5kg Rice (boiled till "congee" and cooled)
0.25kg Dextrose
18g Green Bullet for 60min
34/70 and S23 yeast blend @12C.
Mashed @ 63C for 120min

EBC about 2 I reckon. Highly carbonated and served at 2C. It virtually drinks itself.

I did something fairly similar and used 30g of Galena - 90 minutes. I'd never used Galena before but bought some as part of Sully's hop stash that he had for sale recently. Brilliant clever little hop that Galena, unlike anything I've ever used and gives a smoooth lingering bitterness, and is not in your face like so many other American hops.

 

[Nick JD]

I did something fairly similar and used 30g of Galena - 90 minutes. I'd never used Galena before but bought some as part of Sully's hop stash that he had for sale recently. Brilliant clever little hop that Galena, unlike anything I've ever used and gives a smoooth lingering bitterness, and is not in your face like so many other American hops.

Was that 30g in a 23L batch? Must try that ... hints of Corona?

 

[THE DRUNK ARAB]

Tripel with Belgian beet sugar thanks to devo :beer: Will be adding the sugar at day 2 and 3 into the fermentation.

Tripel Thong
Belgian Tripel

Ingredients

Amount Item Type % or IBU
5.85 kg Weyermann Pilsner (3.9 EBC) Grain 85.4 %
50.00 gm Styrian Goldings [4.60%] (60 min) Hops 28.6 IBU
20.00 gm Styrian Goldings [4.60%] (10 min) Hops 2.3 IBU
1.00 kg Cane (Beet) Sugar (0.0 EBC) Sugar 14.6 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat



Beer Profile
Original Gravity: 1.080 SG
Bitterness: 30.9 IBU
Est Color: 8.4 EBC

C&B
TDA

 

[rude]

Pitched my 1187 into a Brown Porter tonight

Type: All Grain
Date: 07/05/2010
Batch Size: 25.00 L
Brewer: Rude
Boil Size: 30.11 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.30 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 81.29 %
0.45 kg Brown Malt (128.1 EBC) Grain 8.51 %
0.33 kg Chocolate Malt (886.5 EBC) Grain 6.24 %
0.21 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3.97 %
20.00 gm Chinook [11.50 %] (60 min) Hops 22.8 IBU
25.00 gm Cascade [5.50 %] (15 min) Hops 6.8 IBU
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale

 

[razz]

Tomorrow mornings brew. I'm just about to go out to the shed and condition the malt before I crush it. Haven't done that before, I'm hoping it will give me a better lauter and allow slightly more recirc through the HERMS.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Citra-klenz
Brewer: JD
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 50.81 L
Estimated OG: 1.054 SG
Estimated Color: 14.5 EBC
Estimated IBU: 42.5 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.50 kg Traditional Ale (5.9 EBC) Grain 91.89 %
0.50 kg Wheat Malt (3.0 EBC) Grain 5.41 %
0.25 kg Carabohemian (200.0 EBC) Grain 2.70 %
35.00 gm Magnum [10.00 %] (90 min) (First Wort HoHops 23.4 IBU
30.00 gm Citra [11.10 %] (Dry Hop 5 days) Hops -
50.00 gm Citra [11.10 %] (20 min) Hops 19.1 IBU
1.00 tsp koppafloc (Boil 15.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
15.00 gm Polyclar VT (Bottling 30.0 min) Misc
20.00 gm PH 5.2 Stabiliser (GG) (Mash 90.0 min) Misc
1 Pkgs Rogue Pacman (Wyeast Labs #1764-PC) [StartYeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 9.25 kg
----------------------------
My Mash
Step Time Name Description Step Temp
75 min Step Add 27.75 L of water at 73.0 C 67.0 C
5 min Mashout Heat to 78.0 C over 15 min 78.0 C

 

[redunderthebed]

I've got in the tank fermenting away

Green and Gold Stout
1 tin of coopers stout
500g of dark dry malt
1 tin of coopers dark liquid malt
About a 1kg of sugar

In about two days i'll be cracking open.

Boston Bay Sparkling Ale
1 tin of coopers sparkling ale
500g of light dry malt
1 tin of coopers light liquid malt
300g of sugar

 

[drsmurto]

Russian Imperial Stout

8.80 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 74.58 %
1.20 kg Roasted Barley (Bairds) (1300.0 EBC) Grain 10.17 %
0.95 kg Brown Malt (Bairds) (180.0 EBC) Grain 8.05 %
0.60 kg Chocolate Malt (Bairds) (1100.0 EBC) Grain 5.08 %
0.25 kg Amber Malt (Bairds) (100.0 EBC) Grain 2.12 %
135.00 gm Target [9.00 %] (60 min) Hops 97.1 IBU

WY1007 (german ale) yeastcake

25L
OG 1.084
IBU 97
EBC 184

Wort tasted like chocolate/coffee syrup. :icon_drool2:

Still to decide whether to add some sugar to bump up the OG as i was aiming for 20L at 1.090. Might do the belgian thing and add some halfway through ferment. Planning on oaking this in secondary after tasting Kirem's RIS :chug: