What Are You Brewing III

[randyrob]

No dry hop Rob?

What are the citra hops like?

Hey Mate,

Nah no dry hops, not really a big fan to tell you the truth I know the yanks go overboard with them adding several additions during primary/secondary etc
I find i get bored of the flavour very quickly.

Citra is very nice but i've only used it in blends this far it definately adds to the complexity of my usual mix of yankie hops

Rob.

 

[winkle]

Rob - Citra seems to go well with Galaxy from what I've tasted - similar but different enough to add some complexity.

I think I'm over-due for a triple, so sometime in the next 3 days.....

Tripplette D'Hogshead

Type: All Grain
Batch Size: 23.00 L
Boil Size: 27.37 L
Boil Time: 70 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 70.51 %
0.70 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 8.97 %
0.30 kg Oats, Flaked (1.0 SRM) Grain 3.85 %
0.20 kg Wheat, Flaked (1.6 SRM) Grain 2.56 %
0.10 kg Melanoiden Malt (20.0 SRM) Grain 1.28 %
30.00 gm Hallertauer, New Zealand [8.50 %] (60 min) Hops 23.2 IBU
15.00 gm Hallertauer, New Zealand [8.50 %] (20 min) Hops 7.0 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 cup Orange Peel, Sweet (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tsp Coriander Seed (Boil 5.0 min) Misc
1.00 kg Cane (Beet) Sugar (0.0 SRM) Sugar 12.82 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

Beer Profile
Est Original Gravity: 1.086 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 8.89 %
Bitterness: 30.2 IBU Calories: 803 cal/l
Est Color: 4.7 SRM

Sugar to be added at day three "candied".
Hmmm, might unleash the Wyeast "Unibroue" on this instead of 3787 :unsure:

 

[bradsbrew]

This recipe will probably change 3 times before I brew it on friday night.

Kallangur Best Bitter (Special/Best/Premium Bitter)

Original Gravity (OG): 1.043 (P): 10.7
Colour (SRM): 9.4 (EBC): 18.5
Bitterness (IBU): 28.5 (Average)

49.5% Maris Otter Malt
39.6% Golden Promise Malt
2.48% Cane Sugar
3.96% Crystal 120
2.48% Wheat Malt
1.98% Special-B

0.7 g/l East Kent Golding (4.7% Alpha) @ 60 Minutes (Boil)
0.7 g/l First Gold (7.9% Alpha) @ 60 Minutes (Boil)
0.2 g/l Styrian Golding (4.4% Alpha) @ 5 Minutes (Boil)
0.3 g/l First Gold (7.9% Alpha) @ 5 Minutes (Boil)

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

Fermented at 20c with


Recipe Generated with BrewMate

 

[basement_brewer]

I am trying out this recipe over the weekend.

Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.50 L
Boil Size: 29.65 L
Estimated OG: 1.046 SG
Estimated Color: 4.1 SRM
Estimated IBU: 35.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.90 kg Pale Malt, Maris Otter (Thomas Fawcett) (2Grain 100.00 %
60.00 gm Whitbread Golding Variety (WGV) [5.50 %] Hops 35.1 IBU
30.00 gm Whitbread Golding Variety (WGV) [5.50 %] Hops -
0.62 tsp Gelatin (Secondary 5.0 hours) Misc
1.24 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.90 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 12.78 L of water at 74.7 C 67.0 C

Ferment at 21C

 

[scrumpy]

here is todays brew people!!

my next session beer, gonna give Dark Jaggery suger in this one, my last brown ale has a % of it and was tasting lovely outa the ferm into the bottle earlyer this week...

better get to it....... :icon_cheers:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: mild one
Brewer: Daniel
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.94 L
Estimated OG: 1.036 SG
Estimated Color: 35.2 EBC
Estimated IBU: 21.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.15 kg Pale Malt, Maris Otter (5.9 EBC) Grain 67.80 %
0.52 kg Bairds Crystal Malt (150.0 EBC) Grain 16.42 %
0.16 kg Joe White Chocolate Malt (700.0 EBC) Grain 5.05 %
32.24 gm Goldings, East Kent [5.00 %] (60 min) Hops 20.0 IBU
15.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 1.9 IBU
0.34 kg Dark Jaggery (0.0 EBC) Sugar 10.73 %
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 2.83 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 7.37 L of water at 56.3 C 50.0 C
45 min Saccharification Heat to 67.8 C over 15 min 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C


Notes:
------


-------------------------------------------------------------------------------------

 

[winkle]

here is todays brew people!!

my next session beer, gonna give Dark Jaggery suger in this one, my last brown ale has a % of it and was tasting lovely outa the ferm into the bottle earlyer this week...

better get to it....... :icon_cheers:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: mild one
Brewer: Daniel
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.94 L
Estimated OG: 1.036 SG
Estimated Color: 35.2 EBC
Estimated IBU: 21.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.15 kg Pale Malt, Maris Otter (5.9 EBC) Grain 67.80 %
0.52 kg Bairds Crystal Malt (150.0 EBC) Grain 16.42 %
0.16 kg Joe White Chocolate Malt (700.0 EBC) Grain 5.05 %
32.24 gm Goldings, East Kent [5.00 %] (60 min) Hops 20.0 IBU
15.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 1.9 IBU
0.34 kg Dark Jaggery (0.0 EBC) Sugar 10.73 %
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 2.83 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 7.37 L of water at 56.3 C 50.0 C
45 min Saccharification Heat to 67.8 C over 15 min 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C


Notes:
------


-------------------------------------------------------------------------------------

Should be a good one scrumpy, it'll be interesting to see how that sugar goes in a mild - I think every commercial (UK) mild I've had, has a quite high amount of sugar (presumably white beet sugar) in the bill.
Gotta love a good mild and I've got a pile of palm sugar in the fridge, hmmm.
Save me a sample?
Edit: brain not coffeed yet.

 

[manticle]

Crushed Apple Cider

5kg Royal Gala
5kg Pink Lady
5 kg Granny Smith
5 kg Jonathon
5 kg Fuji
5 kgGolden delicious
5 kg pears
2 kg corella pears
WY 4766

 

[Nick JD]

POR PA (18L)

2.8kg BB Ale
0.2kg BB Wheat
0.2kg Caraamber
0.1kg Melanoiden
20g POR 60min
10g POR 20min
10g POR 5min
US05 @ 19C

 

[jakub76]

Manticle - How big is that batch of cider?

I've never made one, looks like a hell of a lot of fruit.

 

[manticle]

I've never made a full batch with just fruit - only half/half Store juice/apples. I've been meaning to do this for a long time though.

It is dependent on how juicy the apples themselves are but I expect a yield of around 20-25 litres. I think the general average is around 2/3 juice volume to weight.

just cleaning all the equipment now - will be passing through a grape crusher, then juicing with a household juicer.

 

[Screwtop]

Crushed Apple Cider

5kg Royal Gala
5kg Pink Lady
5 kg Granny Smith
5 kg Jonathon
5 kg Fuji
5 kgGolden delicious
5 kg pears
2 kg corella pears
WY 4766

Watching this with interest, only ever used Juice with the odd bit of fruit.

Screwy

 

[mmuhling]

My brew for next weekend (hopefully). Bit of an experiment, not expecting to much. But any feedback is always welcome

Brewer: Matthew Muhling
Boil Size: 21.75 L Asst Brewer:
Boil Time: 60 min Equipment: Horny Horse Brewhaus
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.50 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 85.94 %
0.20 kg Carafa III (Weyermann) (525.0 SRM) Grain 3.13 %
0.15 kg Caramunich II (Weyermann) (63.0 SRM) Grain 2.34 %
0.10 kg Wheat, Roasted (Joe White) (750.0 SRM) Grain 1.56 %
15.00 gm Hallertauer, New Zealand [8.50 %] (60 min) Hops 12.6 IBU
15.00 gm Saaz [4.00 %] (30 min) Hops 4.6 IBU
15.00 gm Saaz [4.00 %] (15 min) Hops 2.9 IBU
28.30 gm Fuggles [4.50 %] (0 min) Hops -
0.20 kg wattleseed (Boil 2.0 min) Misc
0.45 kg Corn Sugar (Dextrose) (0.0 SRM) Sugar 7.03 %
2 Pkgs Belgian Saison I Ale (White Labs #WLP565) [Starter 35 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.083 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 7.77 % Actual Alcohol by Vol: 0.00 %
Bitterness: 20.1 IBU Calories: 0 cal/l
Est Color: 32.8 SRM Color: Color

 

[drsmurto]

Crushed Apple Cider

5kg Royal Gala
5kg Pink Lady
5 kg Granny Smith
5 kg Jonathon
5 kg Fuji
5 kgGolden delicious
5 kg pears
2 kg corella pears
WY 4766

Another interested onlooker.

I've done 1 cider where i juiced the apples, was equal parts granny, fuji and a red apple whose named i forgot. Used the same yeast as you.

To my untrained palate the cider had a greater depth, more apple flavour.

Very keen to hear how a more complex blend turns out.

 

[jakub76]

Tomorrow I'll be trying a simple Australian Pale Ale

4.5kg Pale (Joe White)
200g Wheat Malt
100g Crystal 65

25g POR pellets 8.9% for 60 min - 24 IBU (31 IBU Rager)

Coopers Yeast

I plan on mashing at 64, any other ideas on how to get it to finish dry without adding sugar?
I've never used POR, keeping it to a bittering addition to be safe and so I can get two brews out of my 50g packet.
Am I better off keeping 5-10g for a flavour addition and keeping the bitterness a little lower?

 

[winkle]

Bah, needed a few things for the Triple - so I put it on the back burner for this baby,

Galaxy Imperium
Imperial IPA

Type: All Grain
Batch Size: 21.00 L
Boil Size: 24.04 L
Boil Time: 75 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5.70 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 74.03 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 12.99 %
0.50 kg Munich, Light (Joe White) (9.0 SRM) Grain 6.49 %
25.00 gm Galaxy [15.00 %] (60 min) Hops 31.6 IBU
10.00 gm Nugget [12.00 %] (60 min) Hops 10.1 IBU
15.00 gm Galaxy [15.00 %] (Dry Hop 3 days) Hops -
20.00 gm Galaxy [15.00 %] (30 min) Hops 19.4 IBU
20.00 gm Galaxy [15.00 %] (15 min) Hops 12.6 IBU
20.00 gm Galaxy [15.00 %] (5 min) (Aroma Hop-Steep) Hops -
0.26 tsp Koppafloc (Boil 10.0 min) Misc
0.50 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 6.49 %
1 Pkgs US-56 (DCL) Yeast-Ale



Beer Profile

Est Original Gravity: 1.090 SG
Est Final Gravity: 1.026 SG
Estimated Alcohol by Vol: 8.51 %
Bitterness: 73.7 IBU Calories: 793 cal/l
Est Color: 6.9 SRM

Just about to no-chill :icon_cheers:

Edit: Post boil = SG 1.092, might have to crack a beer.

 

[Effect]

Tomorrow I'll be trying a simple Australian Pale Ale

4.5kg Pale (Joe White)
200g Wheat Malt
100g Crystal 65

25g POR pellets 8.9% for 60 min - 24 IBU (31 IBU Rager)

Coopers Yeast

I plan on mashing at 64, any other ideas on how to get it to finish dry without adding sugar?
I've never used POR, keeping it to a bittering addition to be safe and so I can get two brews out of my 50g packet.
Am I better off keeping 5-10g for a flavour addition and keeping the bitterness a little lower?

My mash schedule for Aussie pales is 62 for 45min and 68 for 45 min. I use a decoction to raise the temp and to raise to mashout. I got this mash regime idea from butters - who produced probably one of the best Aussie pales I have had.

It tastes full bodied but then fades away to dryness - making you want to drink more.

 

[jakub76]

Thanks Phillip that sounds great - I might give it a shot.

 

[bum]

This is the first time I've had absolutely no GB stocks since I started brewing so decided to do something about it today.

2.5kg ginger (some reserved from boil for cube and primary)
2kg raw sugar
500g dark brown sugar
20 cardamom pods
10 short cinnamon quills
7 cloves
1 stalk lemongrass
1/2 nutmeg seed, grated (seemed a little light on to me but I've never used it and SWMBO assures me this will be enough?)
2 halved nelly kelly chillies
US05

 

[grod5]

Just put this into the fermenter. Will pitch the 34/70 in the morning.

Recipe: Am Lager P50
Brewer: Greg
Asst Brewer: Molly(*)
Style: Premium American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 33.49 L
Estimated OG: 1.049 SG
Estimated Color: 7.1 EBC
Estimated IBU: 18.9 IBU
Brewhouse Efficiency: 73.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 100.00 %
30.00 gm Hallertauer [5.60 %] (60 min) Hops 18.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs W-34/70 (Fermentis #W-34/70) Yeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 5.00 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 15.00 L of water at 73.4 C 65.6 C

 

[manticle]

Another interested onlooker.

I've done 1 cider where i juiced the apples, was equal parts granny, fuji and a red apple whose named i forgot. Used the same yeast as you.

To my untrained palate the cider had a greater depth, more apple flavour.

Very keen to hear how a more complex blend turns out.

Unfortunately at this stage I don't have high hopes. I will see how it all goes but yesterday seemed to be as close to a complete brewing disaster as I've had yet.

I will not be attempting this again until I have built myself an apple press - my benchtop juicer is very inefficient at extracting juice.

Basically I cut apples into small pieces and ran them through a grape press. I then fed this into a tiny juicer, messy handful by messy handful. The apples were bruised and brown, the juice a similar colour.

The last ten kg I cut by hand and just put in the juicer. Ended up with loads of brown pulp, some unjuiced apple bits and about 7 litres of juice (5 hours later). This morning I decided to try and squeeze extra out of the pulp then thought **** it - dumped the lot in the fermenter with the wy starter and some nutrient. Hopefully as it ferments, remaining pulp will macerate and the heavy material will sink to the bottom. I'll be topping up with some extra store bought juice. Volume in the fermenter (pre store bought) sits around 25 L but how much of that will remain in juice/cider I'm not sure. I assume I'll have to siphon it out.

I gained a little hope while researching home made presses -apparently UK cidermaking often grind the apples first (leading to browning) so that part of my process may have been OK. I'll see how it ferments but I think I need to set myself up much better before attempting it again.

An industrial juicer could be the other possibility but the DIY press is probably my best option.