What Are You Brewing III

[manticle]

Haven't brewed a full mash brew for at least 4 weeks. Finally a day off where I don't have to write anything for my course so I'll be knocking up my robust porter from the db as well as bottling an American Brown and putting together a toucan porter due to low stocks.

Saturday I should bust out my cream stout from the db as well and if I can organise it today I might be able to get enough apples crushed for a cider on Saturday or Sunday.

 

[Nick JD]

Nick's Anzac Lager

2kg BB Ale
500g BB Wheat
500g Rolled Oats
150g Golden Syrup
1ml Coconut Essence
8g NZ Green Bullet 60min
8g Aus PoR 60min
S189 @12C

 

[brettprevans]

big brew day tomorrow. hopeing to bang out 3 double brews

Stammtisch Alt by DrSmurto

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 11.00
Anticipated OG: 1.059 Plato: 14.61
Anticipated SRM: 18.4
Anticipated IBU: 53.0
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.0 6.05 kg. Weyermann Munich I Germany 1.038 8
40.0 4.40 kg. Pilsner Australia 1.037 1
3.0 0.33 kg. Weyermann Melanoidin Germany 1.037 36
2.0 0.22 kg. Weyermann Carafa Special II Germany 1.036 558

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
150.00 g. Spalter Pellet 4.50 53.0 60 min.

Yeast
WYeast 1007 German Ale


Mash Schedule
Mash Type: Single Step

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 75 Time: 5


40L of Vicbrew Entry

and now thinking a Seirra Nevada Celebration Ale Clone

Recipe Specifics
Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 13.22
Anticipated OG: 1.074 Plato: 17.94
Anticipated SRM: 14.0
Anticipated IBU: 64.1
Brewhouse Efficiency: 69 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.5 11.30 kg. Pale Ale Malt (2-row) Australia 1.037 2
6.6 0.87 kg. Cane Sugar Generic 1.046 0
3.9 0.52 kg. JWM Crystal 140 Australia 1.035 74
3.9 0.52 kg. JWM Dark Crystal Australia 1.036 112

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.87 g. Chinook Pellet 12.40 49.9 First WH
34.78 g. Centennial Pellet 8.70 7.5 20 min.
34.78 g. Cascade Pellet 7.80 6.7 20 min.
34.78 g. Cascade Pellet 5.75 0.0 0 min.
34.78 g. Centennial Pellet 5.75 0.0 0 min.
34.78 g. Cascade Pellet 5.75 0.0 Dry Hop
34.78 g. Centennial Pellet 10.50 0.0 Dry Hop

Yeast
Pacman

Mash Schedule
Mash Type: Single Step
Saccharification Rest Temp : 64 Time: 75
Mash-out Rest Temp : 73 Time: 10
Sparge Temp : 0 Time: 0

 

[Fourstar]

40L of Vicbrew Entry
and now thinking a Seirra Nevada Celebration Ale Clone

A little research told me their celebration ale is 9% medium crystal and base malt only.

Just so you know.

 

[brettprevans]

A little research told me their celebration ale is 9% medium crystal and base malt only.

Just so you know.

7.8% crystal with a little sugaz is good enough for me. i dont mind the idea of a little sugar in this one.

cheers for the info.

edit: the vicbrew entry brew is a seperate entry. its a secret.....

 

[Fourstar]

7.8% crystal with a little sugaz is good enough for me. i dont mind the idea of a little sugar in this one.

cheers for the info.

edit: the vicbrew entry brew is a seperate entry. its a secret.....

Ah! But medium crystal.. not quasi-blended medium crystal hehehe.

Super secret vicbrew entry hey. At least tell us what category its in!

 

[brettprevans]

Ah! But medium crystal.. not quasi-blended medium crystal hehehe.

Super secret vicbrew entry hey. At least tell us what category its in!

doesnt dark and light make medium :huh:
actualy have nfi why i have the blend since i only have medium and dark in stock. change of recipe...medium it is!

cat = belgian. will wait and see just how it finishes as to which exact sub cat. not actually sure its going to be ready for this vicbrew now. might have to be a later comp. but the thoughts there.

 

[Maple]

doesnt dark and light make medium :huh:
actualy have nfi why i have the blend since i only have medium and dark in stock. change of recipe...medium it is!

cat = belgian. will wait and see just how it finishes as to which exact sub cat. not actually sure its going to be ready for this vicbrew now. might have to be a later comp. but the thoughts there.

h34r: Pick me... I know, I know...

 

[brettprevans]

h34r: Pick me... I know, I know...

the man who hates belgians knows....

anyways.. since im brewwing tomorrow and will have thw weekend and monday off, i recon i might be able to sneak another brew in on sunday night. it may have to be a partial but ive got a chance of sneaking in 4 brews. will wait and see.

 

[under]

Recipe: 21 - Tett Lager
Brewer: Dazza
Asst Brewer:
Style: Standard American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.00 L
Estimated OG: 1.048 SG
Estimated Color: 19.9 EBC
Estimated IBU: 24.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.75 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 58.96 %
1.10 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 23.64 %
0.54 kg Munich I (Weyermann) (14.0 EBC) Grain 11.69 %
0.13 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.86 %
0.13 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2.86 %
15.00 gm Galena [11.00 %] (60 min) Hops 17.9 IBU
24.21 gm Tettnang [4.50 %] (15 min) Hops 5.9 IBU
24.21 gm Tettnang [4.50 %] (1 min) Hops 0.5 IBU


Also pumped this out the brewery


Recipe: 23 - Prague Pilsner
Brewer: Dazza
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.70 L
Estimated OG: 1.050 SG
Estimated Color: 6.5 EBC
Estimated IBU: 33.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.25 kg Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 87.32 %
0.50 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 10.19 %
0.12 kg Carapils / Carafoam (Weyermann) (3.9 EBC) Grain 2.49 %
23.00 gm Galena [11.00 %] (60 min) Hops 27.3 IBU
20.70 gm Tettnang [4.50 %] (15 min) Hops 5.0 IBU
20.70 gm Tettnang [4.50 %] (3 min) Hops 1.2 IBU

 

[Effect]

s

Stammtisch Alt



Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 75 Time: 5

This recipe was formed by someone at the old grumpy's brewpub. The idea was that everyone brewed the same recipe and then they would be judged, and the winner would choose the next recipe. I was one of the 4 judges in a best of show style setup. The winner's (boston) beer was mashed quite low and fermented also quite low. He treated it like a lager, and he did a very good job. Just thought I would let you know, as out of 7 that were entered, the one mashed low and fermented low was the winner.

Cheers
Phil

 

[brettprevans]

This recipe was formed by someone at the old grumpy's brewpub. The idea was that everyone brewed the same recipe and then they would be judged, and the winner would choose the next recipe. I was one of the 4 judges in a best of show style setup. The winner's (boston) beer was mashed quite low and fermented also quite low. He treated it like a lager, and he did a very good job. Just thought I would let you know, as out of 7 that were entered, the one mashed low and fermented low was the winner.

Cheers
Phil

yeah sorry mate, the title was just the referance in promash. I stole the recipe off the Alt recipe thread Dr S threw up. although Boston's last post said he mashed at 68-69C. So i went for that. Have I misread it???

 

[drsmurto]

yeah sorry mate, the title was just the referance in promash. I stole the recipe off the Alt recipe thread Dr S threw up. although Boston's last post said he mashed at 68-69C. So i went for that. Have I misread it???

Not quite correct, it is my variation of a challenge recipe issued by Voosher when the Grumpys Stammtisch's still were go. The original recipe had 10% melanoidin which over the course of several batches settled out at 3%. The recipe is also in the DB = Link.

Keen to hear what you think of it CM2, i have 1 on tap at the moment and its a regular here.

Mine came 3rd, i mashed at 65C for 90 mins. Fermented at 14-15C.

Boston's came 1st - mashed at 68-69C. Fermented at 12C.

My rye stout is done and already showing signs of a krausen (used some fresh yeastcake), the ESB just got the 60 min addition and i almost burnt my nose inhaling all the lovely challenger aromas.

 

[Effect]

yeah sorry mate, the title was just the referance in promash. I stole the recipe off the Alt recipe thread Dr S threw up. although Boston's last post said he mashed at 68-69C. So i went for that. Have I misread it???

Oh my mistake...he did mash quite high. Just kept the fermentation side lager like. You will be very happy with that alt mate! I actually need to speak to smurto and boston about stammtisch, as I have some cool ideas for it.

Cheers
Phil

 

[aussiechucka]

Here is my attempt at my second AG and a full batch brew foolowing Nicks 20L BIAB idea. Any help on ideas would be great thanks.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Chucka Bomba
Brewer: Aussiechucka
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 19.00 L
Estimated OG: 1.041 SG
Estimated Color: 17.5 EBC
Estimated IBU: 43.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.80 kg Pale Malt, Maris Otter (5.6 EBC) Grain 95.00 %
0.20 kg Crystal Malt Dark (260.0 EBC) Grain 5.00 %
40.00 gm Challenger [7.10 %] (60 min) Hops 27.8 IBU
30.00 gm Challenger [7.10 %] (30 min) Hops 16.0 IBU
35.00 gm Fuggles [4.50 %] (0 min) (Aroma Hop-SteepHops -
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 12.00 L of water at 70.4 C 65.0 C
10 min Mash Out Add 5.84 L of water and heat to 78.078.0 C

 

[winkle]

Despite it being winter I'm brewing this on Friday and thinking warm thoughts.

Shootin Saison
Saison

Type: All Grain

Batch Size: 20.00 L
Boil Size: 23 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 79.68 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 19.92 %
0.02 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 0.40 %
26.00 gm Hallertauer, New Zealand [8.50 %] (60 min) Hops 25.0 IBU
14.00 gm Tettnang [4.50 %] (15 min) Hops 3.2 IBU
14.00 gm Tettnang [4.50 %] (Dry Hop 3 days) Hops -
0.24 tsp Koppafloc (Boil 10.0 min) Misc
1 cup Lemon peel (Boil 5 min)
6 gm Coriander Seed (Boil 5.0 min)
1 Pkgs French Saison (Wyeast Labs #3711)

Beer Profile

Est Original Gravity: 1.059 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.75 %
Bitterness: 28.2 IBU Calories: 550 cal/l
Est Color: 5.2 SRM

I'll follow it up with either a Imperial Pale Ale or a Gose (depending on grain stocks since CB is shut )

 

[under]

Forgot to add that they both are going onto WLP830 german lager

 

[bconnery]

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)

If you are doing a variation of my Rye ESB I command you to put it through the handpump!!!!! (Please ...)
That would be brilliant. You might want the carbonation up a little from a normal I'd suspect though for the rye, although yours has a little less than mine, which isn't a bad thing at all.
I think Challenger will go great in that too. My plan for mark II was a combo involving Challenger.

 

[drsmurto]

If you are doing a variation of my Rye ESB I command you to put it through the handpump!!!!! (Please ...)
That would be brilliant. You might want the carbonation up a little from a normal I'd suspect though for the rye, although yours has a little less than mine, which isn't a bad thing at all.
I think Challenger will go great in that too. My plan for mark II was a combo involving Challenger.

Not just challenger mate, but challenger plugs :icon_drool2:

That and the west yorky yeast. :beerbang:

All good, i have my handpump fully operational now and will be making sure i get the lads around to help me christen it.

Woke up this morning to find both the stout and the ESB with 6 inch krausens so we are firing on all cylinders.

 

[brettprevans]

30min on boil for alt, mashing in celebration clone now