What Are You Brewing III

[paulwolf350]

Brewing my schwartz today

2.75 pils malt
2.75 Munich 1
150 caramunich 1
150 pale choc
100 carafa t2

northern brewer @60
czech saaz @20
czech saaz @0
euro lager yeast

couldnt keep this in the fridge last time, so lookin forward to it

 

[bconnery]

Best Bitter

Recipe: Best's Aren't Bitter
Brewer: Mooshells
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 27.00 L
Boil Size: 35.00 L
Estimated OG: 1.044 SG
Estimated Color: 15.6 EBC
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4000.00 gm Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 84.21 %
500.00 gm Oats, Golden Naked (Simpsons) (15.0 EBC) Grain 10.53 %
150.00 gm Crystal, Medium (Bairds) (145.0 EBC) Grain 3.16 %
100.00 gm Carabohemian (Weyermann) (200.0 EBC) Grain 2.11 %
25.00 gm Fuggles [4.20 %] (Dry Hop 5 days) Hops -
25.00 gm Brewer's Gold [4.80 %] (70 min) (First WoHops 13.4 IBU
25.00 gm Brewer's Gold [4.80 %] (45 min) Hops 10.8 IBU&

 

[Eater]

First attempt at a Midish strength bitter ale, looking forward to the result

Recipe: Bug Jump Bitter
Brewer: Fleshy
Asst Brewer: Eater
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: Unknown, Havent made yet

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 27.39 L
Estimated OG: 1.033 SG
Estimated Color: 11.2 EBC
Estimated IBU: 38.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.50 kg Ale Malt (Barrett Burston) (6.3 EBC) Grain 76.92 %
0.50 kg Carabelge Malt (Weyermann) (32.5 EBC) Grain 15.38 %
0.25 kg Carapils Malt (Weyermann) (5.0 EBC) Grain 7.69 %
20.00 gm Goldings Hops (flowers 90gm) [3.70 %] (60Hops 9.4 IBU
20.00 gm Fuggle Hops (flowers 90gm) [7.70 %] (40 mHops 19.0 IBU
20.00 gm Challenger Hops (plugs x 6) [6.10 %] (20 Hops 9.6 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs CraftBrewer Premium Ale (Twin Pack 2 x 12gYeast-Ale

 

[under]

That schwartz looks good.

Whats the og, batch size, ibus on the hops, and amounts. Im thinking this would be a nice beeer to try.

 

[ledgenko]

That seems a awefully low grain bill! I would think double would be more appropriate??? Or have I been mAking my beer with too big a grain bill?

 

[ledgenko]

Sorry last message was for eater. Do you get a mid strength beer out of that or ??

 

[argon]

Bringing to boil this one right now... got my water additions sorted out. Trying out the 5.2 Stabiliser. Hope it makes a bit of difference to the quality/consistency of my brews.

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

Recipe Specifications
--------------------------
Batch Size: 38.00 L
Boil Size: 41.76 L
Estimated OG: 1.053 SG
Estimated Color: 6.4 SRM
Estimated IBU: 34.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 84.21 %
0.75 kg Munich Malt (9.0 SRM) Grain 7.89 %
0.50 kg Wheat Malt, Bel (2.0 SRM) Grain 5.26 %
0.25 kg Caramunich III Malt (56.0 SRM) Grain 2.63 %
24.80 gm B Saaz [8.00 %] (Dry Hop 5 days) Hops -
24.80 gm Amarillo [8.20 %] (Dry Hop 5 days) Hops -
13.20 gm Cascade [5.00 %] (Dry Hop 5 days) Hops -
24.88 gm B Saaz [8.00 %] (40 min) Hops 9.4 IBU
27.47 gm Amarillo [8.20 %] (40 min) Hops 11.9 IBU
29.86 gm Amarillo [8.20 %] (15 min) Hops 7.3 IBU
27.47 gm B Saaz [8.00 %] (15 min) Hops 5.9 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

 

[winkle]

Just mashing in a bog standard hefe, 50% BB Wheat 50 % BB Pils, which is sort of a lazy way of making a big starter for a upcoming Gose.

 

[Fourstar]

Trying something different today. With 40% rye in the grist i decided to start the rye in a seperate mash on the stove top. Doughed in with a 45deg Beta Glucan rest to liquify the starch and help break down the gumminess so it doesnt set like concrete as soon as it hits the barley.

I rested for 30 mins and then raised to the mash temperate of 67deg and added the rye to the main mash as it was doughed in. I hit my mash temp targets and shes mashing as we speak. Suprisingly the mash has a good liquification and doesnt feel like a thick dense mass at this point. Time will tell when it comes to the lautering but at this point it appears to be smooth sailing. :icon_chickcheers:


RYEmerican Pale Ale
American Pale Ale

Type: All Grain
Date: 26/06/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
2.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 43.10 %
2.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 34.48 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 17.24 %
0.30 kg Cararye (Weyermann) (66.2 SRM) Grain 5.17 %
10.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 14.6 IBU
20.00 gm Simcoe [12.30 %] (20 min) Hops 16.3 IBU
30.00 gm Galaxy [13.40 %] (0 min) Hops -
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.82 %
Bitterness: 30.8 IBU
Est Color: 9.0 SRM

Mash Profile
60 min Mash In Add 17.00 L of water at 72.8 C 67.0 C
10 min Mash Out Add 10.00 L of water at 84.5 C 73.0 C

Notes
CaCl2 - Mash
CaSO4 - Boil
mash rye seperately with beta glucan rest @ 45 deg for 20-30 mins, raise to 67 deg and add to main mash.

 

[Tony]

let us know how it sparges 4*. Very interested!

 

[Fourstar]

let us know how it sparges 4*. Very interested!

Took 1.5 hours! :lol:

i ended up getting out the bread knife and raking the mash around 15 times in the same direction then it lautered slowly but uninterrupted. Although my lautering has been troublesome as of late as ive been hamming the grain through the mill at top speed with the drill from sheer lazyness. Lol. so I am giving the husk abit of a beating. I found the 1st 1/2 of each batch to flow as per normal and then it drops to a trickle but continued to flow until empty.

Overall, it acted like a standard barley mash with its density just a lack of husk and i can confidently say it is not as gummy as doing 30% wheat without a beta glucan rest. It does make a difference. I'd say if you matched the barleys husk weight with rice gulls andperformed a beta glucan rest you could easily manage a 80-100% rye. no problems.

As for finally getting the sensation of rye on the fingers/viscosity it happened today. I noticed as i was doing the vorlauf it was pouring out of the jug like thin engine oil. Rubbing it between the fingers you can tell their is extra viscosity.

One thing i did notice is the rye makes the wort feel like lube/ky jelly! haha! Funny stuff.

 

[j1gsaw]

Took 1.5 hours! :lol:

i ended up getting out the bread knife and raking the mash around 15 times in the same direction then it lautered slowly but uninterrupted. Although my lautering has been troublesome as of late as ive been hamming the grain through the mill at top speed with the drill from sheer lazyness. Lol. so I am giving the husk abit of a beating. I found the 1st 1/2 of each batch to flow as per normal and then it drops to a trickle but continued to flow until empty.

Overall, it acted like a standard barley mash with its density just a lack of husk and i can confidently say it is not as gummy as doing 30% wheat without a beta glucan rest. It does make a difference. I'd say if you matched the barleys husk weight with rice gulls andperformed a beta glucan rest you could easily manage a 80-100% rye. no problems.

As for finally getting the sensation of rye on the fingers/viscosity it happened today. I noticed as i was doing the vorlauf it was pouring out of the jug like thin engine oil. Rubbing it between the fingers you can tell their is extra viscosity.

One thing i did notice is the rye makes the wort feel like lube/ky jelly! haha! Funny stuff.

Tell me about it, i did my 100% rye last week.... eeeeeek. Fun hey mate! haha

 

[grod5]

I was planning on doing a Bo Pils today but the yeast (2124) did not show any sign of life. I'll grab another next week and reschedule the brew day in 14 days.

daniel

 

[Tony]

As for finally getting the sensation of rye on the fingers/viscosity it happened today. I noticed as i was doing the vorlauf it was pouring out of the jug like thin engine oil. Rubbing it between the fingers you can tell their is extra viscosity.

One thing i did notice is the rye makes the wort feel like lube/ky jelly! haha! Funny stuff.

Ahhhh yeah thats the stuff im craving.

The Roggen i made many years ago with decoction mashing had this texture of oil. It flowed slower, bubbles rose at half pace in the beer, but it was fluffy and light in the mouth.

I have 5kg or rye and im gunna use it all in a roggen........... Dark wheat, pils and a shed load of rice gulls

CHeers for the info mate

 

[yardy]

Brewing my schwartz today

2.75 pils malt
2.75 Munich 1
150 caramunich 1
150 pale choc
100 carafa t2

northern brewer @60
czech saaz @20
czech saaz @0
euro lager yeast

couldnt keep this in the fridge last time, so lookin forward to it

try and save me a pint this time..

 

[Kai]

Hooray for being back in the brewing saddle, brewed an American Stout yesterday. Aiming for about 5%, 70 EBC and 35 IBU with corn, munich, caramalt, medium crystal, carafa special and chocolate malt in the specialty mix. Hopped up with Cascade and Simcoe with some Goldings waiting in the wings for dry-hopping.

 

[Thommo]

I'm the same Kai. First brew in about 3 months...so made it a double.

Weizen, 55% wheat/45% Vienna, POR to 16IBU
US/UK/Eurotrash Golden ESB - Amarillo and Fuggles to 35 IBU's, Marris Otter, Wheat, Vienna, and Crystal.

 

[beerbrewer76543]

This is the closet cleanout partial Golden Ale I brewed up yesterday:

1.5kg LDME
850g Wheat LME
500g sugaz
500g Caramalt
200g Munich I
200g Vienna
100g Ale malt
50g Amarillo @60
10g US Cascade & 10g Amarillo @15
10g US Cascade & 10g Amarillo @0
26L
US05

My last batch was all Amarillo and it tasted sort of weird to me, hence the Cascade addition to hopefully make it more goodara

Cheers :beer:

edit: forgot the wheat, duh!

 

[Bribie G]

I was planning on doing a Bo Pils today but the yeast (2124) did not show any sign of life. I'll grab another next week and reschedule the brew day in 14 days.

daniel

Thanks for the reminder about the yeast, :icon_cheers: got to breed up some S-189 for my German Pils Pitch Wednesday.

5000 Galaxy
500 Vienna
330 Carapils

20 Northern Brewer (German) 90 mins
30 Hallertau French pressed etc
30 Hallertau 20 mins
Whatever is left in my foil of Tettnang 10 mins

S-189

 

[drsmurto]

Just about to mash out a 4 shades of stout with flaked rye

3.25 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 68.42 %
0.50 kg Rye, Flaked (3.9 EBC) Grain 10.53 %
0.25 kg Amber Malt (Bairds) (100.0 EBC) Grain 5.26 %
0.25 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 5.26 %
0.25 kg Chocolate Malt (Bairds) (1100.0 EBC) Grain 5.26 %
0.25 kg Roasted Barley (Bairds) (1300.0 EBC) Grain 5.26 %
35.00 gm Target [9.00 %] (60 min) Hops 40.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
3.00 gm CaSO4 (Mash 60.0 min) Misc
6.00 gm NaCl (Mash 60.0 min) Misc
7.00 gm CaCO3 (Mash 60.0 min) Misc
1 Pkgs West Yorkshire (Wyeast #1469) [Starter 1500 ml] Yeast-Ale

20L
OG 1.050
IBU 40
EBC 104
Mash at 65 for 90 mins.

And then i am using up the rest of the flaked rye in a variation of Ben's rye ESB. I used a smaller gap setting to crush the caramel rye and turned it to dust :huh: , wasn't expecting that. Not enough of it to cause any issues i hope. Very tempted to call a real ale day and put this one though the handpump :icon_drool2:

4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 76.92 %
0.50 kg Rye, Flaked (3.9 EBC) Grain 9.62 %
0.30 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 5.77 %
0.25 kg Amber Malt (80.0 EBC) Grain 4.81 %
0.15 kg Chocolate Malt, Pale (Bairds) (800.0 EBC) Grain 2.88 %
14.00 gm Challenger [6.10 %] (Dry Hop 3 days) Hops -
42.00 gm Challenger [6.10 %] (60 min) Hops 28.9 IBU
28.00 gm Challenger [6.10 %] (20 min) Hops 11.7 IBU
14.00 gm Challenger [6.10 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 gm CaSO4 (Mash 60.0 min) Misc
4.00 gm CaCl2 (Mash 60.0 min) Misc
4.00 gm CaCO3 (Mash 60.0 min) Misc
1 Pkgs West Yorkshire (Wyeast #1469) [Starter 2000 ml] Yeast-Ale

20L
OG 1.055
IBU 40
EBC 37 (yes, its quite dark for an ESB)