What Are You Brewing III

[Tony]

About to decoction mash out the cascade (home-grown) version of my house ale. I still think of it as a golden ale as the colour is similar and the grist % similar to the golden ale with rye instead of wheat and vienna instead of munich.

2.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 48.97 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 22.78 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 22.78 %
0.24 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.47 %
10.00 gm Magnum [15.50 %] (60 min) Hops 20.2 IBU
30.00 gm Cascade - Mt Torrens [7.00 %] (15 min) Hops 12.3 IBU
40.00 gm Cascade - Mt Torrens [7.00 %] (0 min) Hops -
1 Pkgs Rogue Pacman (Wyeast #1724) Yeast-Ale

20L
OG 1.046
IBU 33
EBC 18

Mate its not often i make someone elses recipe....... but im really liking the vibe of this just looking at the specs!

I may mod the hops a bit but im making it!

cheers

 

[drsmurto]

Mate its not often i make someone elses recipe....... but im really liking the vibe of this just looking at the specs!

I may mod the hops a bit but im making it!

cheers

It's one of those recipes that has slowly evolved. I've been using rye instead of wheat in the golden ale recipe for a while now and am loving it. Noticed i had 1/2 a bag of vienna so swapped that in for the munich and 2 batches on I'm hooked. Looking forward to trying it out with a few more hops.

Carabohemian was a spec malt i bought after a few super positive reports of yours and i have used it a few times in this recipe. I ran out so went back to the bairds but will definitely be getting some more of it. Very useful spec in so many recipes so a big cheers to you for putting me onto it!

 

[Tony]

DrSmurto House Ale

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.046 Plato: 11.49
Anticipated EBC: 15.5
Anticipated IBU: 33.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
55.0 5.50 kg. Weyermann Bohemien Pils GErmany 1.038 4
20.0 2.00 kg. Weyermann Pale Rye Germany 1.036 5
20.0 2.00 kg. Weyermann Vienna Germany 1.038 7
5.0 0.50 kg. Weyermann Carabohemien Germany 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
36.00 g. Columbus Pellet 13.20 23.3 45 min.
40.00 g. Centennial Pellet 9.10 9.7 15 min.
60.00 g. Cascade Pellet 5.40 0.0 0 min.


Yeast
-----

WYeast 1056 Amercan Ale/Chico




This is what im thinking for what i have.

Also thinking i may get a few different NZ hops and run it with whole flower hops

Im thinking Sothern Cross, B Saaz and Hallertau Aroma

 

[JonnyAnchovy]

Just put down my first spiced pimpkin ale.

Recipe Specifications
--------------------------
Batch Size: 19.00 L
Boil Size: 25.05 L
Estimated OG: 1.073 SG
Estimated Color: 13.3 SRM
Estimated IBU: 31.9 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Golden Promise (Thomas Fawcett)Grain 61.73 %
1.50 kg Munich I (Weyermann) (7.1 SRM) Grain 18.52 %
1.00 kg Aromatic Malt (Dingemans) (19.0 SRM) Grain 12.35 %
0.40 kg Carared (20.0 SRM) Grain 4.94 %
0.20 kg Carahell (Weyermann) (13.0 SRM) Grain 2.47 %
30.00 gm Nelson Sauvin [10.00 %] (60 min) Hops 31.9 IBU
3.50 kg pumpkin (Mash 5.0 min) Misc
3/4 of a nutmeg nut (2 mins)
3 cinnamon quills (2mins)

pumpkin was half roast with honey, half boiled, pureed and added to the mash.

Colour was exaxtly what I was shooting for, and these smell fantastic at the moment. hope I've managed to get the spice levels correct - the hydrometer sample tasted spot on - nice backdround spike without making it sickly.


Over sparged a little, so wound up somethign around 1.067.

 

[Tony]

ok here is what im going to do.

I done like the idea of mixing Ale malt with vienna and rye......... noting wrong with it but im thinking a nice malty Pils!


DrSmurto House Ale

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.046 Plato: 11.49
Anticipated EBC: 15.5
Anticipated IBU: 33.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
55.0 5.50 kg. Weyermann Bohemien Pils GErmany 1.038 4
20.0 2.00 kg. Weyermann Pale Rye Germany 1.036 5
20.0 2.00 kg. Weyermann Vienna Germany 1.038 7
5.0 0.50 kg. Weyermann Carabohemien Germany 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Columbus Pellet 13.20 19.4 45 min.
40.00 g. B-Saaz Whole 8.00 7.7 15 min.
40.00 g. Hallertau Aroma Whole 6.60 6.4 15 min.
50.00 g. B-Saaz Whole 8.00 0.0 0 min.
50.00 g. Hallertau Aroma Whole 6.60 0.0 0 min.


Yeast
-----

WYeast 1056 Amercan Ale/Chico

 

[drsmurto]

@ Tony - Given that those who have tasted my beers using home-grown chinook have agreed it is closer to B Saaz than US chinook i am loving the look of that hop combination. Hallertau Aroma is a gorgeous hop as well.

 

[yardy]

heading up the shed to put this one down http://www.aussiehomebrewer.com/forum/inde...showtopic=33573

 

[dashiznit]

I'm going to do this today for my fifth BIAB AG and the first one at full volume. I've done a couple of American Pale Ales and thought i'd try and do a English Beer for a bit of a change. Was going to use S04. But not sure.

Recipe: Fuller's ESB
Brewer: Dashiznit
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: 28.19 L
Estimated OG: 1.060 SG
Estimated Color: 31.0 EBC
Estimated IBU: 39.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.80 kg Ale - Golden Promise TF (6.3 EBC) Grain 91.34 %
0.55 kg Crystal Malt Dark (Thomas Fawcett) (240.0 Grain 8.66 %
30.00 gm Target [9.40 %] (60 min) Hops 28.5 IBU
5.00 gm East Kent Goldings [4.80 %] (15 min) Hops 1.2 IBU
10.00 gm Northdown [8.10 %] (15 min) Hops 4.1 IBU
10.00 gm Challenger [7.10 %] (15 min) Hops 3.6 IBU
5.00 gm Challenger [7.10 %] (5 min) Hops 0.7 IBU
5.00 gm Challenger [7.10 %] (5 min) Hops 0.7 IBU
5.00 gm East Kent Goldings [4.80 %] (5 min) Hops 0.5 IBU

 

[mkstalen]

Put the following K&K (& Extras) down last weekend.

1 tin Coopers Mexican Cerveza
1 kg LDME
500g Dex
250g Crystal steeped @ 65deg for 30min
20g Galaxy 20min
15g Galaxy 7min
10g Galaxy dry into fermenter.
Nottingham yeast
Fermenting @ 19deg

Est OG = 1.049
Actual OG = 1.056 (don't know why it turned out so much more.)
Est FG = 1.011

Plan for 2 weeks in primary, rack to secondary, chill, gelatine, chill more, keg & bottle leftovers.

Hoping I get some decent flavours from the Galaxy.

 

[Effect]

Just finishing off the first runnings of an aussie pale. Running about 2 hours late though because of lack of gear...

90% JW Trad Ale
10% Wheat

1.045

62 for 45, thick decoction to 68 for 45 and then thin decoction to 78

POR @ 60 for 28 IBU

Coopers yeast at 19

Cheers
Phil

 

[winkle]

Now prepping up a fairly standard Wit for brewing tomorrow and a revamped 'Shootin' Saison' using the Dupont strain on Saturday morning. (should have happened last weekend <_< )

 

[raven19]

RDO tomorrow

HLT on the timer for one of a few brews planned, starting with my first tripel.

Style: Belgian Tripel
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 31.61 L
Estimated OG: 1.086 SG
Estimated Color: 7.0 SRM
Estimated IBU: 27.9 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pilsner (3.0 SRM) Grain 88.89 %
45.00 gm Saaz [4.30 %] (90 min) (First WorHops 20.3 IBU
20.00 gm Saaz [3.60 %] (90 min) (First Wort Hops 7.6 IBU
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 11.11 %
1 Pkgs 1388 Belgian Strong Ale (Wyeast #1388) Yeast-Ale


Mash Schedule: Raven's RIMS
Total Grain Weight: 8.00 kg
----------------------------
Raven's RIMS
Step Time Name Description Step Temp
10 min Protein Rest Add 24.00 L of water at 59.1 C 55.0 C
40 min Mash 1 Heat to 62.5 C over 15 min 62.5 C
10 min Mash Out Add 0.00 L of water at 78.0 C 78.0 C

 

[Effect]

Summer ale in the mash tun atm.

90% JW Trad Ale
10% Wheat

1.046

Mashing at 64 for 90 min.

Amarillo at 60 for 25 - 28 IBU (still haven't decided yet) - I think I might go 25 as it is for non-craft drinking folk - and I think having it that low will be more drinkable for them, like fat yak.
0.6 g/l each of amarillo and b saaz @ 20
0.7 g/l each of amarillo and b saaz @ 0

Pacman will be munching on this one

 

[raven19]

Brew number 2 just mashed in ontop of the Tripel Mash (dropped the base malt by 2kg accordingly).

Time to use some of my home grown chinook late in the boil... :icon_drool2:

Recipe: 37 American Brown Mk4
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 29.45 L
Estimated OG: 1.047 SG
Estimated Color: 32.9 SRM
Estimated IBU: 38.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt (3.0 SRM) Grain 78.48 %
0.50 kg Wheat (raw) (2.0 SRM) Grain 9.81 %
0.30 kg Caramalt (125.0 SRM) Grain 5.89 %
0.15 kg Caramunich (90.0 SRM) Grain 2.94 %
0.15 kg Choc Malt (1200.0 SRM) Grain 2.88 %
10.00 gm Magnum [15.60 %] (60 min) Hops 17.9 IBU
15.00 gm Chinook 2009 - home grown [13.00 %] (20 mHops 12.2 IBU
30.00 gm Chinook 2009 - home grown [13.00 %] (5 miHops 8.0 IBU
30.00 gm Chinook 2009 - home grown [13.00 %] (0 miHops -
0.50 items Whirlfloc (Boil 15.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Raven's RIMS
Total Grain Weight: 5.10 kg
----------------------------
Raven's RIMS
Step Time Name Description Step Temp
10 min Protein Rest Add 15.29 L of water at 60.7 C 55.0 C
40 min Mash 1 Heat to 66.0 C over 15 min 66.0 C
10 min Mash Out Add 0.00 L of water at 78.0 C 78.0 C


Notes:
------
Mash 65/66
29.10.10 Brew Day
Reduced Pale Malt to 2kg, and added grain bill to mash from the Tripel (brew 36).

 

[np1962]

Brew number 2 just mashed in ontop of the Tripel Mash (dropped the base malt by 2kg accordingly).

So your over-engineered pergola is coming in handy today. :lol:

Cheers
Nige

 

[raven19]

So your over-engineered pergola is coming in handy today. :lol:

Hell yeah! Its pissing down here atm mate.

Waiting for the brown ale to come to the boil now.

Do I have time this arvo to sneak in the irish red? :blink:

 

[jbirbeck]

Hell yeah! Its pissing down here atm mate.

Waiting for the brown ale to come to the boil now.

Do I have time this arvo to sneak in the irish red? :blink:

Of course you do :icon_chickcheers:

should be there in about an hour - I expect to see something happening

 

[Bribie G]

Didn't put in a tax return for 4 years because I mistakenly thought I owed them a heap of money so went to ground. Manned up to the tax agent this year before they put out a warrant, and got showered with refund from those lovely people at the ATO :lol: So now instead of blowing it four years in a row I can blow it in one hit :beerbang: Pity I didn't make a move a month ago or I could have gone to ANHC. Bugger.
Anyway, bought a couple of wee upgrades and brewing a Yorkie tonight:

Hotplate and heavy bottomed stockpot for doing cereal mashes in the brewery without having to traipse back and forward to kitchen and......boom tish.... RO water system from Gryphon, yay total control over the liqour now. ve haf vays. Filter from Ross if he ever gets back from Melbourne and maybe a couple extra kegs......... nah make that four...........

 

[Bribie G]

I was going to do an Irish Red but only have 1469 so bugger it I've just invented Yorkshire Red :icon_cheers:

I've basically taken a SuperLandlord recipe, taken out the choc malt and put in 400g of Caraaroma. Also doing a cereal mash with some left over BB Galaxy and 500 of Polenta, to try out my new kit and to give more background 'grainyness' to the beer.

4.00 kg Pale Malt, Halcyon (Thomas Fawcett) (5.9 EBC) Grain 68.97 %
0.50 kg Corn, Flaked (2.6 EBC) Grain 8.62 %
0.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 8.62 %
0.40 kg Caraaroma (256.1 EBC) Grain 6.90 %
0.10 kg Melanoiden Malt (39.4 EBC) Grain 1.72 %
30.00 gm Fuggles Flowers NZ[4.50 %] (60 min) Hops 13.7 IBU
30.00 gm Styrian Goldings [5.40 %] (60 min) Hops 16.4 IBU
20.00 gm Styrian Goldings [5.40 %] (20 min) Hops 6.6 IBU
0.30 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 5.17 %

Wyeast 1469

 

[RdeVjun]

View attachment 41754

FSM, Bribie! For a second I thought the Urn Twins had retired, i.e. you've gone to Stovetop BIAB! Phew!!.. :icon_cheers:

 

[Nick JD]

I was going to do an Irish Red but only have 1469 so bugger it I've just invented Yorkshire Red :icon_cheers:

I've basically taken a SuperLandlord recipe, taken out the choc malt and put in 400g of Caraaroma. Also doing a cereal mash with some left over BB Galaxy and 500 of Polenta, to try out my new kit and to give more background 'grainyness' to the beer.

4.00 kg Pale Malt, Halcyon (Thomas Fawcett) (5.9 EBC) Grain 68.97 %
0.50 kg Corn, Flaked (2.6 EBC) Grain 8.62 %
0.50 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EBC) Grain 8.62 %
0.40 kg Caraaroma (256.1 EBC) Grain 6.90 %
0.10 kg Melanoiden Malt (39.4 EBC) Grain 1.72 %
30.00 gm Fuggles Flowers NZ[4.50 %] (60 min) Hops 13.7 IBU
30.00 gm Styrian Goldings [5.40 %] (60 min) Hops 16.4 IBU
20.00 gm Styrian Goldings [5.40 %] (20 min) Hops 6.6 IBU
0.30 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 5.17 %

Wyeast 1469

Noice! I found that a bit of caramel rye seems to make the cararoma even redder. Dunno why though because the rye isn't very red.

 

[Bribie G]

Yes, couldn't brew last night as I got landed with a babysitting job while the women went off to a Halloween thing at the pub at the end of the street (sounds like Elton John's sort of place)

I love that Caraaroma. I'm trying to do a cereal mash on the Kambrook ring, it's a fierce little bastard. I boiled the polenta mix for half an hour and let it cool a bit too far down to 68, I need it at around 74 to stir in the Galaxy for an Alpha Amylase rest. So I started it up again, turned my back for a few minutes and it was back up to 78 with a smug look on its face. Looks like I'm going to have to break it in if it's going to live at peace with Urnest and Urnold.

 

[vykuza]

I brewed this today: a Baltic Porter or a strong dark lager - whichever you wish to call it. Based closely on a recipe from MHB.


Baltic Porter?
Baltic Porter


Type: All Grain
Date: 6/10/2010
Batch Size: 23.00 L
Brewer: Nick
Boil Size: 32.27 L Asst Brewer:
Boil Time: 120 min Equipment: Birko
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 90.40 %
0.30 kg Caramunich I (Weyermann) (51.0 SRM) Grain 3.39 %
0.30 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 3.39 %
0.25 kg Caraaroma (Weyermann) (178.0 SRM) Grain 2.82 %
25.00 gm Magnum [10.70 %] (110 min) Hops 26.1 IBU
25.00 gm Saphir [4.50 %] (60 min) Hops 10.1 IBU
20.00 gm Saphir [4.50 %] (15 min) Hops 4.0 IBU
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager - a healthy yeast cake



Beer Profile

Est Original Gravity: 1.078 SG
Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.83 % Actual Alcohol by Vol: 7.98 %
Bitterness: 40.2 IBU Calories: 718 cal/l
Est Color: 27.0 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 8.85 kg
Sparge Water: 20.03 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 23.10 L of water at 74.7 C 66.0 C


My poor Birko started having a conniption with this one. Cutting out, so I had to hit the "reset" button on the underside about half a dozen times during the boil. I'm running a test at the moment, and I'm going to run some kettle cleaner (vinegar) through it. I suspect a caked up element causing an overheat, as it was chockers when I drained the urn.

This one also surprised me, as it came out very dark brown rather than the black I was expecting with the dark grains used. A peculiar brew day all around.

 

[Bribie G]

Nick, is that BIAB?

 

[vykuza]

Nick, is that BIAB?

Nope - mashed in an esky with a BB false bottom, boiled in the urn.

 

[Bribie G]

That's what I was wondering, with that grain bill if I were BIABing my urn would go "You'd have to be fn joking" and I'd be doing a side sparge in a bucket anyway.

 

[vykuza]

That's what I was wondering, with that grain bill if I were BIABing my urn would go "You'd have to be fn joking" and I'd be doing a side sparge in a bucket anyway.

Almost 9kgs, I wouldn't recommend BIAB that to my worst enemy. Who's got forearms that strong to drain the bugger! Kidding... I switch up between BIAB in my urn and the mash tun esky setup depending on what I'm brewing, how I'm feeling and which way the wind is blowing. I use the eksy for bigger grain bills and when I have a long time to brew in a relaxed fashion. BIAB when I need to knock something out with a minimum of cleanup. That said, I reckon it's only a 15 minute difference in my brew day - but it feels shorter with the bag. :icon_offtopic:

The urn came out clean as a whistle, and didn't shut off at all during my test boil/cleanup. I wonder by how much the wort solution boil exceeds 100c, and how sensitive the overheat is on the Birko? Must get the thermometer in there next time.

 

[Bribie G]

That's something that had never occurred to me, the stuff in soloution raising the actual boiling point. Interesting. About a minute ago I hoisted a six kilo grain bill and by the time I had got it up in the air and tied off securely at the cleat in the wall I was grunting like a whore :lol:

Edit, off topic.. is that the St Peters near Newtown? do you live in a terrace? anyway next time I'm down that way shooting some terraces for our site we'll have to have a pint at the Nags head wherever.

 

[winkle]

Didn't put in a tax return for 4 years because I mistakenly thought I owed them a heap of money so went to ground. Manned up to the tax agent this year before they put out a warrant, and got showered with refund from those lovely people at the ATO :lol: So now instead of blowing it four years in a row I can blow it in one hit :beerbang: Pity I didn't make a move a month ago or I could have gone to ANHC. Bugger.
Anyway, bought a couple of wee upgrades and brewing a Yorkie tonight:

Hotplate and heavy bottomed stockpot for doing cereal mashes in the brewery without having to traipse back and forward to kitchen and......boom tish.... RO water system from Gryphon, yay total control over the liqour now. ve haf vays. Filter from Ross if he ever gets back from Melbourne and maybe a couple extra kegs......... nah make that four...........

View attachment 41754

You should put in for a trip to Puerto Galera with your ill-gotten gains, I 'll shout a BBQ at the yacht club.

 

[Bribie G]

Currently boiling a 6% ABV brew and it's reading 106 degrees on my calibrated stick thermometer