What Are You Brewing III

[paulwolf350]

Small twist on my schwartz added some black insted of carafa today,

Recipe: Schwartzbier II
Brewer: Paul Speechley
Asst Brewer:
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 30.00 L
Boil Size: 36.83 L
Estimated OG: 1.046 SG
Estimated Color: 43.0 EBC
Estimated IBU: 23.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.75 kg Munich I (Weyermann) (14.0 EBC) Grain 46.32 %
2.75 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 46.32 %
0.16 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2.74 %
0.16 kg Chocolate Malt (886.5 EBC) Grain 2.74 %
0.11 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 1.89 %
90.00 gm Hallertauer Mittelfrueh [2.60 %] (60 min)Hops 21.5 IBU
20.00 gm Saaz [4.00 %] (15 min) Hops 2.1 IBU
1 Pkgs Czech Pilsner Lager (Wyeast Labs #2278) [SYeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.94 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 15.48 L of water at 74.1 C 65.6 C

 

[j1gsaw]

Just started the boil on an ESB.
4.5kg m/o
500g maize
300g med crystal

20g EKG / 60
20g Progress / 40
20g Pro /20
20g Pro /10

dry hop 30g 7 days.
wyeast 1968. No chill.

Then im off fishing, what a day.

 

[manticle]

Funny shit :lol:

Should have taken a photo. The makeshift one took forever to drain (although it also gave me close to 15 more gravity points than I was expecting) and it was only on the way back from emptying the spent grain that I saw this copper thing hanging on top of a cactus. Still can't for the life of me, work out how it got there.

 

[bum]

Here's my guess: it fell out onto the ground or where-ever you were tipping your grain and you decided to put it on top of the cactus - "There's no way I'll lose it here. As if I'd miss it sitting on top of a cactus!"

 

[manticle]

Unfortunately the fact that I have absolutely no memory of doing any such thing combined with the fact that none of the cactus has been eaten, smoked or made into a tea suggests it was in fact the little brewing gremlins that sometimes break my hydrometer, stick my sparge and hide my flat head screwdriver.

 

[grod5]

Tomorrow I will be brewing:

Recipe: JZ Bo Pils
Brewer: Greg
Asst Brewer: Molly(*)
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 32.15 L
Estimated OG: 1.056 SG
Estimated Color: 7.6 EBC
Estimated IBU: 38.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 93.46 %
0.35 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.54 %
50.00 gm Saaz [3.20 %] (60 min) Hops 18.0 IBU
60.00 gm Saaz [3.20 %] (30 min) Hops 16.6 IBU
30.00 gm Saaz [3.20 %] (10 min) Hops 3.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager

daniel

 

[DiscoStu]

Pitched the yeast my first Porter last night after brewing on Sunday

Brown Porter

23L
OG 1.054, 56EBC, 31IBU

4.8Kg JW Traditional Ale Malt
0.3kg JW Chocolate Malt
0.3kg JW Light Crystal Malt
0.25kg Brown Malt
0.05kg Black Malt

30gm Challenger @ 60mins
20gm Challender @ 15mins

Nottingham Dry Yeast

Stu

 

[warra48]

Brewed this one this morning.
It's probably not truly to style, as it's too dark, but I don't mind. It's just a recipe I made up, and it doesn't try to clone or copy anything.

English IPA

Batch Size: 25.00 L
Actual OG: 1.060 SG
Estimated Color: 27.6 EBC
Estimated IBU: 59.4 IBU
Brewhouse Efficiency: 92.00 %
Boil Time: 90 Minutes
Mash Time: 120 Minutes at 66C

5000.00 gm Maris Otter (6.0 EBC) Grain 88.50 %
200.00 gm Amber Malt (85.0 EBC) Grain 3.54 %
200.00 gm Crystal Malt - 60L (Thomas Fawcett) (118.2Grain 3.54 %
200.00 gm Crystal Medium (145.0 EBC) Grain 3.54 %
50.00 gm Chocolate Wheat Malt (1100.0 EBC) Grain 0.88 %
35.00 gm Challenger '06 [7.90 %] (90 min) Hops 27.1 IBU
35.00 gm First Gold '06 [7.90 %] (90 min) Hops 27.1 IBU
25.00 gm Styrian Goldings [2.30 %] (Dry Hop 7 daysHops -
40.00 gm Fuggles [4.00 %] (10 min) Hops 5.3 IBU
25.00 gm Styrian Goldings [2.30 %] (0 min) Hops -
1 Pkgs London ESB Ale (Wyeast Labs #1968) [StarteYeast-Ale]

 

[Effect]

Well, have a lot on my to brew list, including a Black IPA, something english for the ale-ticipation comp and a tripel so I can use the 3787 I have on the stirplate. To little time and too much to brew. Coped out and have just crushed the grain for one of my 10 min IPAs. Going for centennial this time (have done chinook and amarillo so far).

95% Base malt
5% Carapils

OG 1.060
Mash at 67 degrees

10 minute addition of centennial to 60 IBU. Haven't worked it out yet but probably between 150 and 170 grams for a 23 litre batch.

Fermenting with slurry from a pale ale (us-05) at whatever temp my fridge can hold it at. I set it to 20 but the ales won't get past 18 - as it is so cold here.

Cheers
Phil

 

[drsmurto]

Well, have a lot on my to brew list, including a Black IPA, something english for the ale-ticipation comp and a tripel so I can use the 3787 I have on the stirplate. To little time and too much to brew. Coped out and have just crushed the grain for one of my 10 min IPAs. Going for centennial this time (have done chinook and amarillo so far).

95% Base malt
5% Carapils

OG 1.060
Mash at 67 degrees

10 minute addition of centennial to 60 IBU. Haven't worked it out yet but probably between 150 and 170 grams for a 23 litre batch.

Fermenting with slurry from a pale ale (us-05) at whatever temp my fridge can hold it at. I set it to 20 but the ales won't get past 18 - as it is so cold here.

Cheers
Phil

Plenty of WY1469 here for when you want to brew something subtle

 

[Scruffy]

BIAB 8Kg Maris Otter in 45l.

Amarillo
Cascade
Simcoe

...mix em together and add 90g after the first 10 or so minutes (let it do its thing first) and 90g with 10 minutes to go.

Dry hop the remaining (probably another 90g...)

1882 (3 litre starter this time...)

Double Haze IPA.

 

[yardy]

Aussie Altbier

3600 Pilsner
1000 Vienna
0230 Carapils
0050 Carafa ll

Australian Tettnang @ 4.7% to 24 IBU

US-05

cheers

Dave

 

[user 10246]

I'm gonna brew this one tomorrow hopefully

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: #22 Mad Capp Pale Ale
Brewer: Goldy
Asst Brewer: Mad Max
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 23.15 L
Estimated OG: 1.045 SG
Estimated Color: 17.9 EBC
Estimated IBU: 41.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.40 kg Pale Ale Malt (Barrett Burston) (6.3 EBC) Grain 88.08 %
0.35 kg Carapils/Carafoam (Weyermann) (3.9 EBC) Grain 9.07 %
0.08 kg Carared (Weyermann) (47.3 EBC) Grain 2.07 %
0.03 kg Carafa Special III (Weyermann) (1300.0 EBCGrain 0.78 %
23.00 gm Simcoe [13.00 %] (60 min) Hops 37.9 IBU
18.00 gm Amarillo Gold [8.50 %] (5 min) Hops 3.9 IBU
20.00 gm Amarillo Gold [8.50 %] (0 min) (Aroma HopHops -
1 Pkgs SafAle American S-05 (Fermentis #S-05) Yeast-Ale

 

[manticle]

Some kind of alt version 3.1

Altbier

Type: All grain
Size: 22 liters
Color: 18 HCU (~11 SRM)
Bitterness: 40 IBU
OG: 1.057
FG: 1.010
Alcohol: 6.1% v/v (4.8% w/w)
Grain: 1kg Simpsons MO (only pale malt on hand - would probably use pilsner if available)
2kg Wey Vienna
2kg Wey Munich
250g Dingemans biscuit
30g Carafa II special
500g JW Wheat malt
Mash: 70% efficiency, 65 degrees C
Boil: 60 minutes
SG 1.039
32 liters
Hops: 40g Tettnanger (4.5% AA, 60 min.)
20g Hallertauer Hersbrucker (3.5% AA, 60 min.)
20g Tettnanger (4.5% AA, 20 min.)
20g Hallertauer Hersbrucker (3.5% AA, 20 min.)
20g Tettnanger (aroma)

Salt additions:
Mash -
2 g CaSO4
1g CaCl2
2g CaCO3

Boil
1g CaCl2
2gCaSO4


I've been using approximately the same salt additions for a while as I'm not quite getting my head around what I should be doing. They were calculated for me by Chris at GG for a beer designed to showcase both hops and malt and certainly I have noticed the brightness of my hops increase. I've made dark beers and paler beers using the same salt additions and I've found the same thing.

However I would like to get a better understanding of what it is I'm actually doing but the discussion, even among experienced brewers seems sometimes to be at odds. For the moment we'll see how we go. Again I want to push malt and hops bitterness and flavour.

 

[Tony]

Bulls Head Special Bitter

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: 11.33
Anticipated EBC: 17.5
Anticipated IBU: 36.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
80.0 8.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
10.0 1.00 kg. TF Pale Crystal UK 1.034 100
8.0 0.80 kg. TF Flaked Maize UK 1.040 0
2.0 0.20 kg. TF Brown Malt UK 1.033 160

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Wye Challenger Pellet 7.90 31.2 45 min.
30.00 g. Goldings - E.K. Pellet 4.50 3.6 15 min.
40.00 g. Goldings - E.K. Pellet 4.50 1.9 5 min.


Yeast
-----

SO-4 Dry to use the pack up thats been in my fridge for 12 months

 

[manticle]

Some kind of alt version 3.1

Altbier

Type: All grain
Size: 22 liters
Color: 18 HCU (~11 SRM)
Bitterness: 40 IBU
OG: 1.057
FG: 1.010
Alcohol: 6.1% v/v (4.8% w/w)
Grain: 1kg Simpsons MO (only pale malt on hand - would probably use pilsner if available)
2kg Wey Vienna
2kg Wey Munich
250g Dingemans biscuit
30g Carafa II special
500g JW Wheat malt
Mash: 70% efficiency, 65 degrees C
Boil: 60 minutes
SG 1.039
32 liters
Hops: 40g Tettnanger (4.5% AA, 60 min.)
20g Hallertauer Hersbrucker (3.5% AA, 60 min.)
20g Tettnanger (4.5% AA, 20 min.)
20g Hallertauer Hersbrucker (3.5% AA, 20 min.)
20g Tettnanger (aroma)

Salt additions:
Mash -
2 g CaSO4
1g CaCl2
2g CaCO3

Boil
1g CaCl2
2gCaSO4

Slight variations. Didn't realise I was nearly out of munich so 600g munich, 2.5 MO.

Also decided to pull a decoction 20 minutes in for Mash out to try and get a bit of melanoiden character.

Using WY 1007

 

[randyrob]

English IPA (English IPA)

Original Gravity (OG): 1.060 (P): 14.7
Colour (SRM): 10.8 (EBC): 21.3
Bitterness (IBU): 43.8 (Average)

95% Maris Otter Malt
5% Caramunich III

1.6 g/L Fuggles (4.2% Alpha) @ 40 Minutes (Boil)
1.6 g/L Styrian Golding (5% Alpha) @ 40 Minutes (Boil)
1.6 g/L Fuggles (4.2% Alpha) @ 5 Minutes (Boil)
1.6 g/L Styrian Golding (5% Alpha) @ 5 Minutes (Boil)


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

No Chill into a cube (using continued isomerization formula ~ 60 IBU)

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

Recipe Generated with BrewMate

 

[brando]

Brewing this tonight...

Style: Bohemian Pilsner
Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 30.68 L
Estimated OG: 1.053 SG
Estimated Color: 7.5 EBC
Estimated IBU: 36.6 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 93.46 %
0.35 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.54 %
40.00 gm Hallertauer Mittelfrueh [6.30 %] (70 min)Hops 28.4 IBU
30.00 gm Saaz [3.60 %] (15 min) Hops 5.9 IBU
30.00 gm Saaz [3.60 %] (5 min) Hops 2.4 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Gelatin (Primary 4.0 days) Misc
7.00 gm Polyclar (Secondary 3.0 days) Misc
2 Pkgs Swiss Lager S-189 (Craftbrewer #S-189) Yeast-Lager


Mash Schedule: BIAB
Total Grain Weight: 5.35 kg
----------------------------
BIAB
Step Time Name Description Step Temp
60 min Mash In Add 20.00 L of water at 71.4 C 66.0 C
10 min Mash Out Add 12.50 L of water at 99.7 C 78.0 C

 

[Fourstar]

Double brew day to begin filling my 6 empty kegs! h34r:

A Honey Rye Wheat quaffer and an American Amber. :super:


Ryebox Honey Ale
Spice, Herb, or Vegetable Beer

Type: All Grain
Date: 29/06/2010
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
3.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 56.60 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 SRM) Grain 18.87 %
0.50 kg Munich, Light (Joe White) (8.9 SRM) Grain 9.43 %
0.30 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 5.66 %
20.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 30.2 IBU
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
0.50 kg Honey (1.0 SRM) Sugar 9.43 %
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.96 %
Bitterness: 30.2 IBU
Est Color: 7.0 SRM

Mash Profile
60 min Mash In Add 14.00 L of water at 72.8 C 67.0 C
10 min Mash Out Add 10.00 L of water at 82.5 C 73.0 C

Notes
3g CaSO4 Mash
6g CaCl2 Boil




Redskinners ale
American Amber Ale

Type: All Grain
Date: 29/06/2010
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
4.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 80.36 %
0.30 kg Aromatic Malt (simpsons) (30.0 SRM) Grain 5.36 %
0.30 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 5.36 %
0.20 kg Carafoam (Weyermann) (2.0 SRM) Grain 3.57 %
0.20 kg Caramalt (Joe White) (17.3 SRM) Grain 3.57 %
0.10 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 1.79 %
30.00 gm Centennial [8.70 %] (60 min) (First Wort Hop) Hops 31.0 IBU
30.00 gm Centennial [8.70 %] (10 min) Hops 10.2 IBU
30.00 gm Chinook [12.40 %] (10 min) Hops 14.6 IBU
30.00 gm Chinook [12.40 %] (0 min) Hops -
30.00 gm Cascade [7.80 %] (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: 1.051 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.07 %
Bitterness: 55.8 IBU
Est Color: 15.2 SRM

Mash Profile
60 min Mash In Add 16.38 L of water at 72.8 C 67.0 C
10 min Mash Out Add 10.24 L of water at 83.8 C 73.0 C


Notes
CaCl2 to Mash
CaSO4 to Boil

 

[raven19]

0.30 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 5.66 %
0.50 kg Honey (1.0 SRM) Sugar 9.43 %

Wow, sounds interesting fella. Put me down for a couple if I sneak a win in SC this arvo! :lol: