What Are You Brewing III

[paulwolf350]

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.

Sorry under, been away from computer.

I got the recipe from the database, its yardys schwartz recipe ( or there abouts)

here is how i brewed it, the hallertau was some plugs I found in the freezer, saaz is pellets

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Schwartzbier
Brewer: Paul Speechley
Asst Brewer:
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 30.00 L
Boil Size: 42.16 L
Estimated OG: 1.048 SG
Estimated Color: 49.2 EBC
Estimated IBU: 30.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.75 kg Munich I (Weyermann) (14.0 EBC) Grain 45.83 %
2.75 kg Pilsner (Weyermann) (3.3 EBC) Grain 45.83 %
0.20 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 3.33 %
0.15 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2.50 %
0.15 kg Chocolate Malt (886.5 EBC) Grain 2.50 %
75.00 gm Hallertauer Mittelfrueh [2.60 %] (60 min)Hops 23.8 IBU
15.00 gm Hallertauer Mittelfrueh [2.60 %] (20 min)Hops 1.6 IBU
35.00 gm Saaz [3.20 %] (20 min) Hops 5.0 IBU
55.00 gm Saaz [3.20 %] (0 min) Hops -
1 Pkgs European Lager II (Wyeast Labs #2247) [StaYeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.00 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 15.65 L of water at 74.0 C 65.6 C


best of luck

Paul

 

[Jye]

Ive got a day off and internet connection has just been restored, so to celebrate Im knocking up 50L of American Wheat

 

[Paul H]

Just finished a citra blend APA, off soon to a shortened workday.

:icon_cheers:

Paul

 

[bum]

Not sure what this is really but it is in my fermenter at the moment.

60% Weyermann Smoked
30% Maris Otter
3% pale choc
3% caraaroma
2% carafa spec II
2% dark crystal (for colour adjustment)
30g Northern Brewer @60
30g Williamette @ 5
Wyeast 1882

Was going for a smoked chocolate porter thing (after enjoying some dark chocolate at easter with a Schlenkerla Marzen and the idea for this popped into my head) but I had no idea what yeast to go for. Thought that if I mash high the drier result of the yeast might work in my favour but I ended up mashing a little low so I think it'll come out a little harsh. We'll see.

 

[Kleiny]

Had a brewday today and tried something a little different, I made a vienna lager and a schwarzebier out of the same base beer.

50L of Base beer
3.9kg pils
4kg munich
2.5kg vienna
100g carafa II

Then for the Schwarz
Steeped
170g Choc
170g Carared
100g Roast
45g Carafa II

Added this to half of the above base beer in my HLT and boiled 28ish litres of both in my Kettle and HLT

Both were hopped with Hallertau
30g 6% at 60min (both beers)
10g 6% at 20min (Schwarz)
10g 6% at 10min (Vienna)
10g 6% flame out (Schwaz)

Boiled for 90min and chilled, both went on yeast from previous lager Wyeast Oktoberfest.

Both recipes came from jamils book and where combined to form the base beer.
Should be interesting

Kleiny

 

[manticle]

Cream stout from the db but using Thames Valley II yeast instead of whatever I have written in there (maybe 1099?).

Simple cider with 18L of juice. Fresh apple will have to wait till next weekend. I need to step up the 4766 slant Airgead kindly sent me and I need one more fermenter to rack into one the crust forms.

Lost my manifold after emptying my grain in the dark Thursday eve. God knows how you lose a large rectangular copper structure in a suburban garden but I cannot, for the life of me, locate the ******* thing. Lucky I'm upgrading tuns in a week or so.

Had to put together a makeshift one from some spare transfer hose - wort runs clear almost immediately but boy is she slow to drain.

 

[Pennywise]

Tomorrow brewing my first oatmeal stout, an extract recipe.

260g Med Crystal
260g Choc Malt
260g Rolled oats
100g Roast Barley
LDME to an SG of 1050
Bitter with EKG to 30-35 IBU
Ferment with Wyeast 1084 at19- 20 for first 3 quaters the up to 23 of last quater to help reduce diacetyl

Not sure on the oats quantities but spose I'll leave it there for the first go. Was inspired to brew this after trying Samuel Smiths Oatmeal Stout a few months ago

 

[Kleiny]

Tomorrow brewing my first oatmeal stout, an extract recipe.

Not sure on the oats quantities but spose I'll leave it there for the first go. Was inspired to brew this after trying Samuel Smiths Oatmeal Stout a few months ago

I usually use more oats around 800g-1kg per 23l batch.

Good luck

 

[_HOME_BREW_WALLACE_]

Just Pitched the yeast....

Name yet to be decided

Final Vol. 20 Litres

1.5KG Light Malt tin
50g Caramalt
75g Spec B
125g Vienna (i think it is anyway)
1Kg Dextrose

25g Northern Brewer
25g Hersbrucker
@60min

25g Northern Brewer
25g Hersbrucker
@20min

10g Northern Brewer
@ flame out.

Wyeast 1007 German Ale smackpack
O.G. 1040

This was just yet another freezer/cupboard cleanout..... will be very interested on how it turns out

 

[Back Yard Brewer]

Currently out in the mancave brewing my Russian River Pliney The Elder. Absolute massive amount of hops. Kettle hops weigh in at 660gms for my 45ltr batch + another 500gms for dry hopping. First kettle hops were galena & chinook, absolutely divine aroma :icon_drool2: :icon_drool2:

 

[bum]

I trust you've got a bucket of simcoe and centennial or two going in soon?

 

[Pennywise]

I usually use more oats around 800g-1kg per 23l batch.

Good luck

Thanks Kleiny, will up it to 5-600g this time and see how she travells

Currently out in the mancave brewing my Russian River Pliney The Elder. Absolute massive amount of hops. Kettle hops weigh in at 660gms for my 45ltr batch + another 500gms for dry hopping. First kettle hops were galena & chinook, absolutely divine aroma :icon_drool2: :icon_drool2:

I brewed a Pliney a few months ago, I was astonished that 2 pint glasses of hops would be going into the boil. and another dry hopped, lets just say there was no way the tap was going to work in the fermenter this time, had to bust out the dreded racking cane.

 

[brettprevans]

I did a version if Pliny and it was devine. It won the zymogy beer of the year again. I'd love tp visit Russian river. They have some great beers.
Happy brewing all.

 

[mkstalen]

Today has been my first full extract, slight variation on DSGA.

1.5kg tin Light malt extract
1.5kg tin Wheat malt extract
500g Crystal steeped @ 75deg for 40min in 8L
500g LDME
12g Hallertau 60min (these were left over from a Euro lager)
10g Amarillo 60 min
25g Amarillo 15min
25g Amarillo 5min
10g Amarillo dry hop
Made up to 22L
Will pitch US-05 and ferment @ 18deg

Am about to add the flavour hops so don't have a SG yet. According to ianh's spreadsheet it should be 1.055 and get down to 1.014.

Plan on 2 weeks in primary, then rack into cube with gelatin finings & into fridge for 1 week. Then into keg.

I have my fingers crossed it turns out well. It certainly smells good at present (although SWMBO doesn't agree, but she's not a beer drinker...)

 

[Back Yard Brewer]

I trust you've got a bucket of simcoe and centennial or two going in soon?

And some....

118.42 gm Simcoe [13.00 %] (Dry Hop 3 days) Hops -
193.00 gm Galena [11.00 %] (90 min) Hops 100.4 IBU
118.42 gm Centennial [10.00 %] (Dry Hop 3 days) Hops -
143.74 gm Chinook [13.00 %] (90 min) Hops 88.4 IBU
71.36 gm Simcoe [13.00 %] (45 min) Hops 37.7 IBU
71.36 gm Columbus [14.00 %] (30 min) Hops 33.9 IBU
217.89 gm Columbus [14.00 %] (Dry Hop 3 days) Hops -
151.58 gm Centennial [10.00 %] (0 min) Hops -
67.14 gm Simcoe [13.00 %] (0 min) Hops -

 

[manticle]

Lost my manifold after emptying my grain in the dark Thursday eve. God knows how you lose a large rectangular copper structure in a suburban garden but I cannot, for the life of me, locate the ******* thing.

Found it on top of one of the cacti.

 

[bum]

Love the picture, BYB.

Pliny is an amazing beer. I hope you get to nail it.

I'm not confident in my practice enough yet to be doing such a pricey brew but one of my next few will be known as Pliny the Geriatric - I'll be trying an APA version aiming for the same hallmarks. To be honest I still doubt I can nail that (because it really is a sublime beer) but even if it misses the mark it can still be a very nice APA.

 

[Back Yard Brewer]

Love the picture, BYB.

Pliny is an amazing beer. I hope you get to nail it.

I'm not confident in my practice enough yet to be doing such a pricey brew but one of my next few will be known as Pliny the Geriatric - I'll be trying an APA version aiming for the same hallmarks. To be honest I still doubt I can nail that (because it really is a sublime beer) but even if it misses the mark it can still be a very nice APA.

Over your way in October, if Pliney turns out ok will have to bring a couple over

BYB




This is what 300gms looks like in 66ltrs of boiling wort.

 

[Pennywise]

Found it on top of one of the cacti.

Funny **** :lol:

 

[MattC]

My wife enjoys the Stone and Wood Draught Ale with the passionfruit aroma and flavour from the galaxy hops, so She has commisioned me to brew her a similar beer. Oh well, i guess we all have to as we are told sometimes.

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

Recipe Specifications
--------------------------
Batch Size: 46.00 L
Boil Size: 47.48 L
Estimated OG: 1.050 SG
Estimated Color: 9.2 EBC
Estimated IBU: 32.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.50 kg Barrett Burston Ale Malt (6.0 EBC) Grain 80.95 %
1.00 kg Wheat Malt (3.0 EBC) Grain 9.52 %
1.00 kg Wheat, Torrified (3.3 EBC) Grain 9.52 %
40.00 gm Galaxy-Flowers [14.20 %] (Dry Hop 5 days)Hops -
40.00 gm Galaxy 2009 crop [13.40 %] (40 min) Hops 26.5 IBU
35.00 gm Galaxy 2009 crop [13.40 %] (10 min) Hops 6.1 IBU
35.00 gm Galaxy 2009 crop [13.40 %] (0 min) (AromaHops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10.50 kg
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 27.40 L of water at 71.2 C 65.0 C