What Are You Brewing III

[Barry]

I have just finished brewing an Aussie old and a Texas T brown ale (all Amarillo hops). Brewed under the liquid amber, life is great.

 

[kenlock]

Double Brew Day. Need to get the stocks up before US trip in a few weeks time, including Great American Beer Festival in Denver.
Also need to leave house sitter something to drink. All Powells Malts.

For the house sitter, something not too hoppy:

Recipe: Split Finger
Brewer: Ken
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 52.03 L
Estimated OG: 1.055 SG
Estimated Color: 13.2 EBC
Estimated IBU: 32.0 IBU
Brewhouse Efficiency: 55.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 kg Ale Malt (4.5 EBC) Grain 92.31 %
1.00 kg Caramalt (30.0 EBC) Grain 7.69 %
50.00 gm Cascade [7.80 %] (60 min) Hops 21.4 IBU
50.00 gm Cascade [7.80 %] (15 min) Hops 10.6 IBU
2.12 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.12 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.12 tsp Yeast Nutrient (Primary 3.0 days) Misc
2 Pkgs American Ale (Wyeast Labs #1056) [CulturedYeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 13.00 kg
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 33.90 L of water at 74.4 C 67.8 C

Second batch, thought I'd try something different.

Recipe: Three Finger Change Up
Brewer: Ken
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 26.63 L
Estimated OG: 1.055 SG
Estimated Color: 18.0 EBC
Estimated IBU: 40.5 IBU
Brewhouse Efficiency: 55.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.50 kg Vienna Malt (8.0 EBC) Grain 84.62 %
0.50 kg Caramalt (30.0 EBC) Grain 7.69 %
0.50 kg Munich Malt (15.0 EBC) Grain 7.69 %
35.00 gm Cascade [7.80 %] (90 min) Hops 32.0 IBU
20.00 gm Cascade [7.80 %] (15 min) Hops 8.5 IBU
20.00 gm Cascade [7.80 %] (0 min) Hops -
1.06 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.06 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [CulturedYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.50 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.96 L of water at 74.4 C 67.8 C

Enjoyable day :icon_cheers:

PS. Also did a Hi Knee Ken yesterday.

 

[Damian44]

Ive got this in the fermentor. I was thinking of putting it in a comp but not sure what category it would fit into? Im also planning to water one keg down to 3.3% could i enter that as an Aussie light lager?


Ingredients for 44L

Amount Item Type % or IBU
8.15 kg Pilsner (Weyermann) (3.3 EBC) Grain 94.22 %
0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.78 %
57.00 gm Northern Brewer [8.50 %] (90 min) Hops 37.1 IBU
16.00 gm Motueka (B Saaz) [6.80 %] (15 min) Hops 2.2 IBU
10.00 gm Hallertauer Hersbrucker [4.00 %] (15 min) Hops 0.8 IBU
14.00 gm Tettnang [2.80 %] (1 min) Hops 0.5 IBU
14.00 gm Motueka (B Saaz) [6.80 %] (0 min) Hops 1.2 IBU
7 Pkgs Swiss Lager (Wyeast Labs #2007) Yeast-Lager



Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.82 %


TYVM Damian

 

[drsmurto]

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.

Yes, juicing large quantities of apples is time consuming and very inefficient.

Thankfully my juicer takes whole apples so speeds up the process but it does produce vast amounts of pulp.

What i did was let that sit for 24-48h with metabisulphite and the pulp formed a compact layer on the top. Racked the clear juice from under the 'cap' and pitched the yeast (WY4766).

Would also love a press although living in the Adelaide Hills i am surrounded by apple orchards. I buy a lot of my eating and juicing apples/pears etc direct from the growers but can also buy freshly pressed juice. I have a few contacts for cider apples but i am yet to touch base and sort out some juice although i have heard some cider brewed locally uses only pink lady apples.....

A press sounds like the go, make sure you post that up if you do build one.

 

[winkle]

I should get to brew up one of these mid-week, then getting the Triple happening on Friday.

Bisayan Maputi
Jungle Witbier


Type: All Grain
Batch Size: 20.00 L
Boil Size: 24 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
2.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 48.08 %
2.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 38.46 %
0.50 kg Wheat, Torrified (1.7 SRM) Grain 9.62 %
0.20 kg Munich Malt - 10L (10.0 SRM) Grain 3.85 %
25.00 gm Styrian Goldings [5.40 %] (60 min) Hops 15.1 IBU
0.25 tsp Koppafloc (Boil 10.0 min) Misc
8.00 gm Ginger Root (Boil 12.0 min) Misc
10.00 items Calamansi (Boil 5.0 min) Misc
10.00 gm Coriander Seed (Boil 5.0 min) Misc
15.00 items Pandan leaves (Boil 5.0 min) Misc
264.13 gm Rice Hulls (Mash 60.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat

Beer Profile

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.94 %
Bitterness: 15.1 IBU Calories: 559 cal/l
Est Color: 4.2 SRM

 

[NickB]

Only one thing wrong with your recipe Perry, you really need 273.44g of Rice Gulls for that grain bill h34r:

 

[Effect]

Yes, juicing large quantities of apples is time consuming and very inefficient.

Thankfully my juicer takes whole apples so speeds up the process but it does produce vast amounts of pulp.

What i did was let that sit for 24-48h with metabisulphite and the pulp formed a compact layer on the top. Racked the clear juice from under the 'cap' and pitched the yeast (WY4766).

Would also love a press although living in the Adelaide Hills i am surrounded by apple orchards. I buy a lot of my eating and juicing apples/pears etc direct from the growers but can also buy freshly pressed juice. I have a few contacts for cider apples but i am yet to touch base and sort out some juice although i have heard some cider brewed locally uses only pink lady apples.....

A press sounds like the go, make sure you post that up if you do build one.

I bought one of these babies a month or so ago. Absolutely brilliant. Gets so much juice out of everything. Did plan on doing a cider with it - unfortunately because it is for home use, it isn't designed to be used in more than 30 minute bursts - so juicing say 25 kilos of apples I would have to do that in about 5 30 minute blocks over a whole day - which is quite time consuming. I am sure that there is some cider makers somewhere in adelaide that already have a press made up. Just ask the amatuer wine and beer brewers association of south australia - or whatever their name is - as I know for a fact that they went up to the hills and pressed a whole shit load of apples to make their own cider with.

Cheers
Phil

 

[under]

Knocked this out today. Its a toss up between 2112 or s189.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 25 - Cream Ale Mk III
Brewer: Dazza
Asst Brewer:
Style: Lite American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.00 L
Estimated OG: 1.053 SG
Estimated Color: 6.4 EBC
Estimated IBU: 18.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 75.05 %
1.00 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 18.76 %
0.33 kg Carapils / Carafoam (Weyermann) (3.9 EBC) Grain 6.19 %
10.00 gm Galena [11.00 %] (60 min) Hops 11.4 IBU
10.00 gm Pearle [8.50 %] (20 min) Hops 5.4 IBU
10.00 gm Pearle [8.50 %] (5 min) Hops 1.8 IBU

 

[winkle]

Only one thing wrong with your recipe Perry, you really need 273.44g of Rice Gulls for that grain bill h34r:

Dunno what happened there - something got lost in translation :unsure: .
250gm sound better?

 

[reviled]

Extra Special Super Bitter - brewed this one on sunday!

2kg Kolsch
2kg Global Munich
1.2kg Maris Otter
220g Medium Crystal
220g Dark Crystal
180g CaraBohemian
60g Black Patent

90 - 75g US Cascade 5.8%
15 - 16g EKG 4.8%, 16g Cascade 5.8%
0 - 25g EKG, 25g Cascade

Wyeast 1968 - 2 litre starter

My boil off wasnt as much as I expected so I ended up with 24 litres of 1055, im thinking I may bottle condition this one too...

 

[mje1980]

Under, 2112 i reckon is better, but the s189 works pretty good too

Im brewing my first tripel. Fingers crossed.

83.3% Jw pils
11.1% sugar
5.6% JW wheat

1.076
26 IBU

WL 530 abbey ale

Gunna ferment a 5% belgian pale, with almost the same grist, as the starter.

The sugar will go in after primary fermentation. Planning to brew @ 18c, then when the sugar goes in, bring up to 22c.

 

[Effect]

Double brew day - first off a double batch of oatmeal stout.

74% Base
12% Oats (the quick variety)
5% Roasted barley
5% Choc malt (dare I use my choc chit? or save that for a special brew smile.gif )
4% Dark Crystal

1.056 and 35 IBU (northern brewer @60). Mashing at 67

One batch gets 3711 :unsure: :huh: and the other gets 1469 .



And then onto a simple aussie pale
90% base
5% wheat
5% carared

1.045

Mash at 63 (too lazy to do a decoction - and I need to run out of the house a bit during the brewday)
30 IBU POR @ 60.

Going for the simple dried yeast us-05.


All brews will be no-chilled h34r:

 

[reviled]

3711 in a stout eh? Get ready for a dry beer :lol:

I did a Dubbel with 3711 about 6 months ago, went from 1070 right down to 1004 :unsure:

Tastes ok but man, it is waaaaaaay too dry!! I even mashed at 68*c!!

 

[Effect]

3711 in a stout eh? Get ready for a dry beer :lol:

I did a Dubbel with 3711 about 6 months ago, went from 1070 right down to 1004 :unsure:

Tastes ok but man, it is waaaaaaay too dry!! I even mashed at 68*c!!

Yes, I am expecting it to be quite dry as far as the numbers show, however, from the two saisons that I have made I have found it to still have some body (stragely). I can't wait to have one of these stouts on tap - low carb - really starting to dig not having much carb in a beer - just seems to make it easier to drink, in a more enjoyable way. Haven't worked my way up to a hand pump yet though...

Cheers
Phil

 

[reviled]

Yeah I tend to prefer beers with low carb also, makes drinking all night alot easier, not to mention you can taste alot more!!

The extra added benefit being my 3.5kg Cylinder lasts me more than a year B)

 

[WSC]

Yes, I am expecting it to be quite dry as far as the numbers show, however, from the two saisons that I have made I have found it to still have some body (stragely). I can't wait to have one of these stouts on tap - low carb - really starting to dig not having much carb in a beer - just seems to make it easier to drink, in a more enjoyable way. Haven't worked my way up to a hand pump yet though...

Cheers
Phil

3711 works well IMHO, and no need to control ferment temps.

I have one drinking now and you still get body/flavour/head but with a nice dry finish, slightly farmhouse but the other flavours subdue the saison yeats flavours. My beer is kind dry/slightly sour in the finish too which works well kinda like Guiness.

I used similar specialty grains (incl Chic Choc) but with no oats, I really want to see how it goes with oats next.

(edit;spelling)

 

[warra48]

After 3 years of brewing AG, I thought it was time for my first Stout. Brewed it today.

Kept it simple. 90 minute single infusion mash at 66C, 90 minute boil. Achieved 91.3% mash efficiency, in my normal range.

3.5 kg Pale Malt
1.0 kg Flaked Barley
0.5 kg roast Barley
0.1 kg Rice Hulls (wish I'd used more, the drain and sparge was very slow).
48 gr Target 9.4% at 60 minutes to 43.6 IBU
1 tablet Whirlfloc
1 jar slurry WY1968 harvested yesterday after bottling an IPA.

24.2 litres into the fermenter at OG 1.051.

You have to love winter brewing. My immersion chiller dropped it to 19C in 15 minutes.

 

[Lord Raja Goomba I]

SMASH Ale (because I want to try getting hop boil times downpat in my head, relative to taste):

22.5L Batch

4.5kg Weyermann's Premium Pilsner Malt 2-3EBC, Strike Temp 70, mash 65 degrees for 90 minutes, sparged in my pasta pot

Citra Hops 11.1%

7.5g at 60m
60g at 15m
7.5g dry hopped

Nottingham yeast, after no chill (my first no chill)

Should be good.

 

[Effect]

And then onto a simple aussie pale
90% base
5% wheat
5% carared

1.045

Mash at 63 (too lazy to do a decoction - and I need to run out of the house a bit during the brewday)
30 IBU POR @ 60.

Going for the simple dried yeast us-05.

Couldn't be stuffed brewing up an aussie pale - was going to do it for a bunch of guys at work, but stuff em. I'm making me a red ale with amarillo.

92% Ale
3% Cara-amber
3%Cara-aroma
2% Choc Chit

EKG to bitter
Amarillo for flavour

1.050 and 30 IBU

Mash at 68 and ferment with Pacman

Cheers
Phil

 

[Kleiny]

Brewing my Trad Bock at the moment but as i started drinking after a long night shift i fear things are not exactly running to recipe. Included is a higher rate of spec grains and IBU up by about double. I was supposed to halve the recipe from a 40l batch but forgot on some parts. Oh well we will see how it goes.