What Are You Brewing III

[Ross]

That looks really nice DrS

Cheers Ross

 

[black_labb]

here's a bit of an experemental beer i did via biab. i roasted 600g of malts (200g lots each done differently) and had a go making some amber belgian candy sugar. thought why not throw it all together for a kinda ipa? used a tin of coopers real ale as some of the fermentables and as the bittering addition (should be 30 ibu i read somewhere). needed to use it so why not.

the ibu additions considered the 10 min addition a 30 min addition and the cube hop a 20 min addition to adjust for no chill. the hop tea should add around 5 ibu


Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.450
Total Hops (g): 66.80
Original Gravity (OG): 1.067
Colour (SRM): 18.6
Bitterness (IBU): 58.9
Brewhouse Efficiency (%): 84
Boil Time (Minutes): 60

Grain Bill
----------------
2 kg Pale Ale Malt (36.7%)
0.1 kg Crystal 60 (1.83%)
0.2 kg homeroast 1 (3.67%)
0.2 kg homeroast 2 (3.67%)
0.2 kg homeroast 3 (3.67%)
1.7 kg Liquid Malt Extract - Light (31.19%)
0.1 kg Wheat Malt (1.83%)
0.95 kg Candi Sugar, Amber (17.43%)

Hop Bill
----------------
23 g Nelson Sauvin Pellet (10% Alpha) @ 60 Minutes (Boil) (1 g/l)>> accounting for the kit of coopers real ale
10 g Nelson Sauvin Pellet (10% Alpha) @ 10 Minutes (Boil) (0.5 g/l)
10 g Chinook Pellet (11.3% Alpha) @ 10 Minutes (Boil) (0.5 g/l)
10 g Nelson Sauvin Pellet (10% Alpha) @ cube hopped (Boil) (0.5 g/l)
10 g Chinook Pellet (11.3% Alpha) @ cube hopped (Boil) (0.5 g/l)

12g of chinook and 12g of nelson sauvin in a hop tea/priming mix (boiled for 8 mins with a 4g addition at 8, 4 and flameout of each). added this as a hop tea and priming sugar when bulk priming.

Single step Infusion at 67C for 80 Minutes.
Fermented at 18c with us05


Recipe Generated with BrewMate


just bottled it today. with the very recent hop tea addition it was a little bit grassy, but i think it should turn out to be a decent beer.

 

[raven19]

Mashing this one overnight.

Style: Baltic Porter

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.88 L
Estimated OG: 1.092 SG
Estimated Color: 28.6 SRM
Estimated IBU: 41.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.35 kg Munich (9.0 SRM) Grain 56.42 %
3.72 kg Pilsner (2.0 SRM) Grain 33.06 %
0.50 kg Wheat (2.5 SRM) Grain 4.44 %
0.27 kg Crystal (140.0 SRM) Grain 2.40 %
0.23 kg Caramunich I (90.0 SRM) Grain 2.00 %
0.11 kg Biscuit Malt (24.0 SRM) Grain 0.98 %
0.06 kg Carafa II (900.0 SRM) Grain 0.50 %
0.02 kg Choc Malt (1200.0 SRM) Grain 0.20 %
100.00 gm Saaz [4.30 %] (60 min) Hops 35.1 IBU
40.00 gm Saaz [3.60 %] (15 min) Hops 5.8 IBU
1 Pkgs Czech Pilsner (Wyeast #2278) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 11.26 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 30.02 L of water at 71.1 C 65.0 C
10 min Mash Out Add 18.76 L of water at 96.1 C 76.0 C

 

[hoohaaman]

here's a bit of an experemental beer i did via biab. i roasted 600g of malts (200g lots each done differently) and had a go making some amber belgian candy sugar. thought why not throw it all together for a kinda ipa? used a tin of coopers real ale as some of the fermentables and as the bittering addition (should be 30 ibu i read somewhere). needed to use it so why not.

the ibu additions considered the 10 min addition a 30 min addition and the cube hop a 20 min addition to adjust for no chill. the hop tea should add around 5 ibu


Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.450
Total Hops (g): 66.80
Original Gravity (OG): 1.067
Colour (SRM): 18.6
Bitterness (IBU): 58.9
Brewhouse Efficiency (%): 84
Boil Time (Minutes): 60

Grain Bill
----------------
2 kg Pale Ale Malt (36.7%)
0.1 kg Crystal 60 (1.83%)
0.2 kg homeroast 1 (3.67%)
0.2 kg homeroast 2 (3.67%)
0.2 kg homeroast 3 (3.67%)
1.7 kg Liquid Malt Extract - Light (31.19%)
0.1 kg Wheat Malt (1.83%)
0.95 kg Candi Sugar, Amber (17.43%)

Hop Bill
----------------
23 g Nelson Sauvin Pellet (10% Alpha) @ 60 Minutes (Boil) (1 g/l)>> accounting for the kit of coopers real ale
10 g Nelson Sauvin Pellet (10% Alpha) @ 10 Minutes (Boil) (0.5 g/l)
10 g Chinook Pellet (11.3% Alpha) @ 10 Minutes (Boil) (0.5 g/l)
10 g Nelson Sauvin Pellet (10% Alpha) @ cube hopped (Boil) (0.5 g/l)
10 g Chinook Pellet (11.3% Alpha) @ cube hopped (Boil) (0.5 g/l)

12g of chinook and 12g of nelson sauvin in a hop tea/priming mix (boiled for 8 mins with a 4g addition at 8, 4 and flameout of each). added this as a hop tea and priming sugar when bulk priming.

Single step Infusion at 67C for 80 Minutes.
Fermented at 18c with us05


Recipe Generated with BrewMate


just bottled it today. with the very recent hop tea addition it was a little bit grassy, but i think it should turn out to be a decent beer.

Mate you should have at least thrown a Belgian yeast at it after all that work.

 

[Tony]

A simple Dortmunder to brew tomorrow. Nice and malty with a good hit of carahell (love it), some SAAZ spice in the boil and finnish off with a bit of hallertau for that classic german nose.

Cant wait to get it on tap.

Also really HTFU'ing the water. I have weighed out the salts to bring the water up to spec acording to promash and there is a lot!

But...... i did this with my stout thats on tap and thought....... man thats a lot of powder and its one of the best beers i have made. It has that creamy stout texture but is light and drinkable.

So in with all the white powder.

Cheers

Dortmunder

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 11.50
Anticipated OG: 1.054 Plato: 13.25
Anticipated EBC: 9.2
Anticipated IBU: 28.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
87.0 10.00 kg. Weyermann Pilsner Germany 1.038 4
8.7 1.00 kg. Weyermann Carahell Germany 1.035 26
4.3 0.50 kg. Weyermann Pale Wheat Germany 1.038 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
90.00 g. Czech Saaz Pellet 4.50 18.1 40 min.
30.00 g. Hallertauer Mittelfruh Pellet 6.30 8.4 40 min.
30.00 g. Hallertauer Mittelfruh Pellet 6.30 1.9 5 min.


Yeast
-----

WYeast 2042 Danish Lager

 

[manticle]

Been meaning to put this on for a while. Just mashing out now.

American Brown 2010
-
Type: All grain
Size: 25 liters
Color: 43 HCU (~20 SRM)
Bitterness: 39 IBU
OG: 1.062
FG: 1.012
Alcohol: 6.4% v/v (5.0% w/w)
Grain: 6.5 kg JW ale
300g Belgian biscuit
250g JW light crystal
100g JW chocolate
100g Wey Carafa special I
Mash: 67 degrees, 75 minutes, 70% efficiency
Boil: 60 minutes SG 1.045, pre boil: 34 liters

Hops: 20g Centennial (10.5% AA, 60 min.)
10g Amarillo (8.5% AA, 45 min.)
5g Amarillo (8.5% AA, 25 min.)
5g Amarillo (8.5% AA, 20 min.)
5g Amarillo (8.5% AA, 15 min.)
5g Amarillo (8.5% AA, 10 min.)
5g Amarillo (8.5% AA, 5 min.)
5g Amarillo (aroma)
5g Centennial (10.5% AA, aroma)

US05

Notes:

Mash:1g CaCl
2g CaSO4
2g CaCO3

Boil: 1g CaCl
1g CaSO4
1g CaCO3

6 Litres pulled for 20 minute decoction to mash out.
2L preboil wort caramelised to 200 mL

 

[Eater]

Had a go at a Rocheford 8 clone today, i think it went without a hitch and as intended

Copy of Rochefort 8 Clone - Modded to suit Barking Log Brewery equipment
Brew Type: All Grain Date: 29/05/2010
Style: Belgian Dubbel Brewer: Daniel Sawford
Batch Size: 20.00 L Assistant Brewer: Richard Smith
Boil Volume: 27.39 L Boil Time: 60 min
Brewhouse Efficiency: 70.00 %

Brewing Steps Check Time Step
29/05/2010 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 35.80 L water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
5.70 kg Premium Pilsner Malt (Weyermann) (2.5 EBC) Grain
0.40 kg Caramunich I Malt (Weyermann) (90.0 EBC) Grain
0.20 kg Special B Malt - (Dingemans) (300.0 EBC) Grain
0.10 kg Carafa Special T1 Malt (Weyermann) (900.0 EBC) Grain

2 min Mash Ingredients
Protein Rest: Add 12.03 L of water at 68.9 C
30 min - Hold mash at 61.0 C for 30 min
2 min Saccrification: Add 10.69 L of water at 75.5 C
60 min - Hold mash at 67.0 C for 60 min
2 min Mash Out: Add 9.34 L of water at 97.4 C
10 min - Hold mash at 75.0 C for 10 min
-- Sparge with 3.74 L of 75.6 C water.
-- Add water to achieve boil volume of 27.39 L
-- Estimated Pre-boil Gravity is: 1.061 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 45.00 gm Styrian Goldings Hops (flowers 90gm) [4.40 %] (60 min) Hops
30 min 22.00 gm Hersbrucker Hops (plugs x 6) [3.20 %] (30 min) Hops
5 min 11.00 gm Hersbrucker Hops (plugs x 6) [3.20 %] (5 min) Hops
5 min 11.00 gm Coriander Seed (Boil 5.0 min) Misc

-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 20.00 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
2 Pkgs Wyeast 1762 Belgian Abbey II (Craftbrewer.com.au #WY1762) Yeast-Ale

29/05/2010 Measure Original Gravity: _1,041_______ (Estimate: 1.072 SG)
29/05/2010 Measure Batch Volume: _20.90L_______ (Estimate: 20.00 L)
23 days Ferment in primary for 23 days at 21.0 C
21/06/2010 Transfer to Secondary Fermenter
14 days Ferment in secondary for 14 days at 21.0 C
5/07/2010 Measure Final Gravity: ________ (Estimate: 1.017 SG)
-- Bottle beer at 18.0 C with 135.3 gm of corn sugar.
8.0 Weeks Age for 8.0 Weeks at 20.0 C
30/08/2010 Sample and enjoy!

Taste Rating (50 possible points): 35.0

Notes
Belgian Abbeyll (Wyeast #1762) 2 packs
3.2 Litres sparge volume
14 cms in the pot after boil (75 litre container of awesomeness created by BeerBelly)
volume looks very close to optimal.
1.041 Og 1.060 Fg
0.25 kg Belgian Candi Syrup - Dark2 (197.0 EBC) Sugar on Tuesday.

First beers started at boil, have proceeded through approx 4.567L of Bohemian Pilsner (Left Field Tribe) and am currently in a state i would term as "Just about There"

 

[manticle]

Love Rochefort 8. Let us know if it turns out within the ballpark - might have a crack at it during winter.

 

[jbirbeck]

An Oktoberfest ready for family bdays

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oktoberfest
Brewer: Rooting Kings

Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Estimated OG: 1.056 SG
Estimated Color: 8.0 SRM
Estimated IBU: 24.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.00 kg Vienna Malt (3.5 SRM) Grain 99.50 %
0.05 kg Carafa II (412.0 SRM) Grain 0.50 %
84.52 gm Sapphire [5.00 %] (60 min) (First Wort HoHops 24.8 IBU


Mash Schedule: Decoction Mash, Double
Total Grain Weight: 10.05 kg
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
35 min Protein Rest Add 41.94 L of water at 52.5 C 50.0 C
40 min Saccharification Decoct 13.48 L of mash and boil it 63.9 C
30 min Saccharification Decoct 8.19 L of mash and boil it 70.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C



And Yardy's Schwartzbier or a version of it anyway. Chinese Saaz at 20 and 5, and Millenium to bitter, pale crystal was a darker crystal. Wyeast 2278.

I managed to get a bit more than expected on the SChwartz as I piled the Schwartz grain into the mash tun with half of the grain left over from the Oktoberfest. So an extra 10 litres. Its a bit lighter than it was planned but looks good, smelt good.

 

[Eater]

Just noticed
1.041 Og 1.060 Fg

Should actually be

Pre Boil Gravity 1.041 and OG of 1.060 in the fermenter before yeast addition.

Perhaps i had one to many Pils....

 

[mje1980]

Porter

8.7 kg. Australian Traditional Ale
.8 kg. Pale Chocolate Malt
.6 kg. Weyermann CaraMunich III
.2 kg. Biscuit Malt (Mout Roost 50)
.4 kg. British Black Patent
.1 kg. Weyermann CaraAroma

33 g. Newport (Pellets, 11 %AA) boiled 60 min. info

Yeast : Thames valley ale 2

1.059
27 IBU
5.8%

 

[Phoney]

Dr Smurto's four shades of stout variation.



Recipe: 4 shades
Brewer: DrSmurto
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.55 L
Estimated OG: 1.055 SG
Estimated Color: 88.6 EBC
Estimated IBU: 40.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 79.37 %
0.30 kg Barley, Flaked (3.9 EBC) Grain 4.76 %
0.25 kg Amber Malt (43.3 EBC) Grain 3.97 %
0.25 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.97 %
0.25 kg Chocolate Malt (1100.0 EBC) Grain 3.97 %
0.25 kg Roasted Barley (1300.0 EBC) Grain 3.97 %
15.00 g Green Bullet [13.50 %] (60 min) Hops 19.9 IBU
25.00 g Green Bullet [13.50 %] (20 min) Hops 20.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.30 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 17.00 L of water at 73.9 C 66.0 C
10 min Mash Out Add 12.00 L of water at 97.4 C 78.0 C

 

[grod5]

Heating up strike water as I type for 23 litres

4.5kg pilsner malt
1kg wheat

50g Saaz (3.4AA) @60
30g saaz @ 20
30g saaz @ 10
30g saaz @ 5
30g saaz @ 0 (may dump this addition)

US 05

also I'm going to pitch the yeast (US 05) for the Potters IPA fresh wort kit made last month.

daniel

 

[drsmurto]

Double brew day today. Lazy flex days at home, a cooked brekky while the mash is doing its thing. Tough day. :icon_cheers:

First up a low OG quaffer.

1.65 kg Munich I (Weyermann) (14.0 EBC) Grain 48.53 %
1.00 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 29.41 %
0.40 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 11.76 %
0.25 kg Carabohemian (Weyermann) (200.0 EBC) Grain 7.35 %
0.10 kg Chocolate Malt, Pale (Bairds) (800.0 EBC) Grain 2.94 %
5.00 gm Amarillo [8.60 %] (60 min) Hops 5.7 IBU
15.00 gm Cascade [6.80 %] (20 min) Hops 7.5 IBU
15.00 gm Galaxy [15.00 %] (20 min) Hops 18.1 IBU
15.00 gm Cascade [6.80 %] (0 min) Hops -
15.00 gm Galaxy [15.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
5.00 gm Calcium Carbonate
5.00 gm Sodium Chloride
10.00 gm Calcium Sulphate
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

21L
OG 1.036
IBU 31
EBC 32


And then another Landlord variation

4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 96.39 %
0.15 kg Carabohemian (Weyermann) (200.0 EBC) Grain 3.61 %
23.00 gm First Gold [7.50 %] (60 min) Hops 21.8 IBU
20.00 gm Goldings, East Kent [5.10 %] (20 min) Hops 7.8 IBU
30.00 gm Styrian Goldings [4.70 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
2.00 gm Calcium Sulphate
4.00 gm Calcium Chloride
4.00 gm Calcium Carbonate
1 Pkgs West Yorkshire (Wyeast #1469) [Starter 2000 ml]

21L
OG 1.044
IBU 30
EBC 15

The water additions are due to using rainwater, we switch over to rainwater after the first decent autumn rains and switch back to mains late spring.

I make up the water prior to use and add a portion of the CaCO3 to the mash and the remainder when sparging.

Hitting the mash temp this morning was fun, forgot to adjust for ambient temp in beersmith which was set at the default of 22.2C. It was 5C when i doughed in after a nice frost this morning and i was 5C under. A jug and a bit of boiling water sorted that out but the temp drop was quick and during the mash. I can see the value of a HERMS setup for situation like this but its still more effort and $ than i am prepared to put in.

Had a cheeky taster of the fermenting RIS while doughing in. Down to 1.040 and taste is promising. Got my plank of american oak ready to go in the keg at rack.

Both beers already have a krausen, always feel better going to bed knowing the yeast is already on the job.

Cheers
DrSmurto

EDIT - spelling

 

[winkle]

A mildly interesting day.
A Dark Mild #3, lovely batch that.
Followed up with a 1824 MILF Mild, as its a 2 hour boil and I'm drink a new batch of Gose at 10 minutes in, things might go pear shaped - already had a boilover :angry:

 

[geoff_tewierik]

Got my HLT fixed!!!

So it's on with the White Chocolate Wit Bier tomorrow morning, I'll let you know what fcuks up this time.

 

[winkle]

Got my HLT fixed!!!

So it's on with the White Chocolate Wit Bier tomorrow morning, I'll let you know what fcuks up this time.

Hit all targets on the mild #3 missed most on the Histeric Mild (damm rambo), HLT still kicking arse.
You'll be right Geoff, just have a few bottles as you go :icon_drunk: .

 

[yardy]

my first oatmeal stout tomorrow

90% Marris Otter
05% Chocolate malt
04% Golden Oats (toasted at 180*C)
01% Black Malt

Aurora (Super Styrian) & EKG @ 60min to 35IBU

S-04 @ warm as i can keep it..

cheers

 

[paulwolf350]

just doughing in my Bo Pils,

10kg pils malt
115g Hersbrucker @60
50g saaz @20
50g saaz @0
wyeast 2278

Paul

 

[yardy]

just doughing in my Bo Pils

Paul

late start, you on night shift ? :icon_cheers: