What Are You Brewing III

[geoff_tewierik]

Yesterday I whipped up two brews;

Style: Doppelbock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.41 L
Estimated OG: 1.094 SG
Estimated Color: 38.8 EBC
Estimated IBU: 18.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 kg Rice Hulls (0.0 EBC) Adjunct 5.00 %
6.50 kg Munich Malt (17.7 EBC) Grain 65.00 %
2.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 20.00 %
1.00 kg Caramunich Malt (110.3 EBC) Grain 10.00 %
70.00 gm Hallertauer Hersbrucker [2.80 %] (60 min)Hops 15.3 IBU
20.00 gm Hallertauer Hersbrucker [2.80 %] (30 min)Hops 3.4 IBU
0.50 tsp Kopperfloc (Boil 10.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 26.08 L of water at 76.6 C 67.8 C
10 min Mash Out Add 14.60 L of water at 92.1 C 75.6 C

The pack has been smacked on the 2124 and it'll get into the fermenter later today when it has swelled up. Hopefully this will allow for enough time for the beer to ferment out and lager before the case swap in July.

and

Style: English IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.41 L
Estimated OG: 1.062 SG
Estimated Color: 8.2 EBC
Estimated IBU: 68.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 kg Rice Hulls (0.0 EBC) Adjunct 7.14 %
5.00 kg Pilsner Galaxy Malt (Barrett Burston) (3.7Grain 71.43 %
1.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 14.29 %
0.25 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3.57 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 3.57 %
70.00 gm Target [9.40 %] (60 min) Hops 65.3 IBU
30.00 gm Styrian Goldings [2.60 %] (15 min) Hops 3.5 IBU
15.00 gm Styrian Goldings [2.60 %] (0 min) Hops -
0.50 tsp Kopperfloc (Boil 0.0 min) Misc
250.00 gm Ground Coffee (Bottling 0.0 min) Misc
500.00 ml Creme de Cacao (Bottling 5.0 min) Misc
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 7.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 18.26 L of water at 74.4 C 67.8 C
10 min Mash Out Add 10.22 L of water at 91.5 C 75.6 C

And today I'll be working on the White Chocolate Wit Bier I've posted up a couple of weeks ago. So happy to have the HLT working again.

Cheers,

Geoff

 

[geoff_tewierik]

And for the record, the outer peel off 7 Navel oranges, 2 Tablespoons of crushed up corainder and a bottle of White Chocolate syrup makes for a fantastic aroma in the kettle at flameout.

Can't wait to get this one fermented and in the keg.

 

[DKS]

And for the record, the outer peel off 7 Navel oranges, 2 Tablespoons of crushed up corainder and a bottle of White Chocolate syrup makes for a fantastic aroma in the kettle at flameout.

Can't wait to get this one fermented and in the keg.

Would love to see how it turns out Geoff
I just listened to the Jamil show on Doppelbock.
I'm going to have a go at it.
Sounds really nice.
Could you bring and share one at next Babbs meeting ?
Daz

 

[geoff_tewierik]

The Doppelbock is my contribution to the case swap. No idea if I'll have one for the next club meet as it may all go to the bottling for the swap. The last one I made had a little less hops and used a different yeast, most people that tried it thought it was a little too sweet, but apart from that a great drop. Hopefully the minor tweaks I've made will work out and balance the sweetness.

As for the Wit, if it works out fermentation wise, it'll be there.

 

[DKS]

The Doppelbock is my contribution to the case swap. No idea if I'll have one for the next club meet as it may all go to the bottling for the swap. The last one I made had a little less hops and used a different yeast, most people that tried it thought it was a little too sweet, but apart from that a great drop. Hopefully the minor tweaks I've made will work out and balance the sweetness.

As for the Wit, if it works out fermentation wise, it'll be there.

Looking forward to it nummnummm...
Yeast strain?830,833,2206?
Daz

 

[geoff_tewierik]

Which beer?

 

[clarkey7]

They all sound great Geoff,

Doppelbock for the case swap sounds awesome :icon_cheers:

PB

 

[Adam Howard]

That Creme de Cacao addition in the IPA is interesting Geoff! Doppelbock looks delish too!

 

[geoff_tewierik]

Consider it extra fuel for the alc %

 

[stuart13]

Basic bitter - 23 litres:

4000g Pale Ale
400g Crystal
120g Malted Wheat

Mash @68 - 60 minutes

250g Brown Sugar
100g Molasses

60 minute boil

60g Fuggles - boil
30g EK Goldings - soak

Wyeast 1098 - British Ale

Bubbling away now...

 

[argon]

Knocked up a double batch last night. Pitched this morning... smelling wonderful Pitched 3 fermenters this morning (2 APAs and and Irish Red)... makes me so happy to have batches on the go... something quite satisfying about fermenting that much beer at one time

Twas a bit of an experiment adding majority of hops only into fermenter. 5g into boil just to encourage a bit of break.

First successful whirlpool wort into cube was super clear, filled both cubes before any break material was obvious. Darker than I expected but happy none-the-less.

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

Recipe Specifications
--------------------------
Batch Size: 38.00 L
Boil Size: 42.40 L
Estimated OG: 1.050 SG
Estimated Color: 11.2 SRM
Estimated IBU: 38.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 kg Galaxy, BB (1.9 SRM) Grain 83.33 %
0.45 kg Munich Malt (7.6 SRM) Grain 5.00 %
0.45 kg Wheat Malt, BB (1.6 SRM) Grain 5.00 %
0.30 kg Caraaroma (203.0 SRM) Grain 3.33 %
0.30 kg Caramalt, BB (21.5 SRM) Grain 3.33 %
5.00 gm Galaxy [13.40 %] (80 min) Hops 4.3 IBU
40.00 gm Galaxy [13.40 %] (Dry Hop 5 days) Hops -
60.00 gm Galaxy [13.40 %] (20 min) Hops 29.8 IBU
25.00 gm Galaxy [13.40 %] (5 min) Hops 4.1 IBU
1.00 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Polyclar (Secondary 1.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.00 kg
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 40.00 L of water at 69.7 C 66.0 C


Notes:
------
No chill adjustment - 20 min Hop additions are at Flameout
80min addition is 60min
5min addition is French Press and added to keg

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

 

[randyrob]

Next up an English IPA, Don't really brew alot of them so i hope i'm not too far off the mark?

Hampshire Reserve

Original Gravity (OG): 1.060 (P): 14.7
Colour (SRM): 10.8 (EBC): 21.3
Bitterness (IBU): 58.8 (Average)

95% Maris Otter Malt
5% Caramunich III

0.4 g/L Magnum (14.4% Alpha) @ 60 Minutes (Boil)
1.6 g/L Fuggles (4.2% Alpha) @ 30 Minutes (Boil)
1.6 g/L Styrian Golding (5% Alpha) @ 30 Minutes (Boil)
1.6 g/L Fuggles (4.2% Alpha) @ 15 Minutes (Boil)
1.6 g/L Styrian Golding (5% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 66C for 60 Minutes. Boil for 90 Minutes

Fermented at 20C with PRO-69 - ENGLISH THAMES ALE

Recipe Generated with BrewMate

 

[jbowers]

Put down a Artisanale fresh wort kit with 3068 yeast. Hopefully a nice, refreshing hefe with a good whack of banana.

 

[Lord Raja Goomba I]

First AG is in bottles - a Belgian blonde, though poor efficiency means that the calculated ABV is around 4.2%, not 6.2% as it should have been.

Fixed the efficiency issues in the "summer beer" - a light coloured (cerveza coloured) beer, made with 4kg Pale Pilsner Malt (baron burston), 1kg Rice and 15g Nelson Sauvin at 38m, 15g NS at 15 minutes and 15g Saaz at Flameout. Nottingham yeast.

An experimental 9L batch of dark amber/red-brown ale with Nottingham yeast, 5 different malts - 4 pale styles including wheat and carabohemian for colour and 4 hops (Nelson Sauvin, EKG, Stryian and Saaz) to produce 37IBU.

The latter two to be bottled this weekend.

 

[Effect]

Stryian Bitter going down tomorrow.

93.5% Ale
3.25% Dark Crystal
3.25% Medium Crystal

OG 1.045

Target at 60 (to make it 30 IBU)
Stryian Goldings 0.65 g/l at 15min and 5 min
Stryian Goldings 1.5 g/l at 0 min

1187 fermented at 20 degrees.

 

[Effect]

Started at 10am and finished just now (just have to do the clean up). 4 and half hours for the entire brew day (including crushing grain and chilling)...starting to get quite efficient at this game! Used to be more around the 6-7 hours. Makes me want to do another brew right now - just no fermenter space

Cheers
Phil

 

[manticle]

My first kit in close to two years. I've been meaning to set myself the challenge of making a kit taste good for a long time. As I brewed more and started adding better ingredients, I was also learning more about better processes so it will be good to see if my processes can make a good kit. Being very short on time and having not brewed for 3 weeks I decided today was the day-

1 tin coopers real ale
100g choc malt
100g med crystal
50g carafa II
50g roast barley

20g EKG for 30 minutes
Ringwood slurry from my case swap batch (not the whole cake).

Just realised as I measured my FG that this brew omitted the kilo from a kk (whatever form it might take). Tastes really thin and watery and my guess is the hops utilisation will be far less smooth than it should be. Adding in some malt and belgian candi sugar for extra flavour and body but I may have failed my own challenge in my stupid rush to get something made. My hopes aren't high.

When I've finished my current uni assignment I think I need to brew about 6 batches in 3 days.

 

[bconnery]

APA time.

Recipe: CCPA
Brewer: Mooshells
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 35.00 L
Estimated OG: 1.046 SG
Estimated Color: 14.3 EBC
Estimated IBU: 31.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3000.00 gm Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 63.83 %
1000.00 gm Munich II (Weyermann) (16.7 EBC) Grain 21.28 %
500.00 gm Abbey Malt (45.0 EBC) Grain 10.64 %
200.00 gm Biscuit Malt (25.0 EBC) Grain 4.26 %
50.00 gm Centennial [9.20 %] (Dry Hop 5 days) Hops -
5.00 gm Southern Cross [14.80 %] (60 min) Hops 7.6 IBU
20.00 gm Centennial [9.20 %] (20 min) Hops 11.4 IBU
25.00 gm Cascade [5.00 %] (15 min) Hops 6.3 IBU
25.00 gm Cascade [5.00 %] (10 min) Hops 4.6 IBU
20.00 gm Centennial [9.20 %] (2 min) Hops 1.6 IBU
1 Pkgs Pacman (Wyeast Labs #1764PC) Yeast-Ale

 

[Effect]

looks like a tasty APA to me! never used abbey malt before, whats it like?

 

[bconnery]

looks like a tasty APA to me! never used abbey malt before, whats it like?

I'll tell you in a couple of weeks

I was window shopping in the latest products section of Craftbrewer and liked the description.

"Highly malt-aromatic. Adds deep-amber to red-brown colour,
maltiness, body, and mouthfeel to finished beer."