What Are You Brewing III

[under]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 21 - Pub Lager (Blue Cube)
Brewer: Dazza
Asst Brewer:
Style: Standard American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.00 L
Estimated OG: 1.048 SG
Estimated Color: 19.9 EBC
Estimated IBU: 24.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.75 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 58.96 %
1.10 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 23.64 %
0.54 kg Munich I (Weyermann) (14.0 EBC) Grain 11.69 %
0.13 kg Caraaroma (Weyermann) (350.7 EBC) Grain 2.86 %
0.13 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2.86 %
15.00 gm Galena [11.00 %] (60 min) Hops 17.9 IBU
24.21 gm Tettnang [4.50 %] (15 min) Hops 5.9 IBU
24.21 gm Tettnang [4.50 %] (1 min) Hops 0.5 IBU
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager


Mash Schedule: My Mash
Total Grain Weight: 4.66 kg

Nuff said.

 

[NickB]

Going with a different take on the APA today - using both Citra and Challenger. Should be interesting.


Recipe: Hopburst Pale Ale
Style: 10A-American Ale-American Pale Ale

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Volume At Pitching: 21.00 l
Final Batch Volume: 20.00 l
Expected OG: 1.048 SG
Expected FG: 1.012 SG
Expected ABV: 4.8 %
Expected IBU (using Tinseth): 36.6
Expected Color: 17.6 EBC
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 2.500 kg (54.3 %) In Mash/Steeped
German Munich Malt 2.000 kg (43.5 %) In Mash/Steeped
UK Medium Crystal 0.100 kg (2.2 %) In Mash/Steeped

Hops
Citra/Challenger Hopburst (9.5 % alpha) 20 g Loose Pellet Hops used 20 Min From End
Citra/Challenger Hopburst (9.5 % alpha) 20 g Loose Pellet Hops used 15 Min From End
Citra/Challenger Hopburst (9.5 % alpha) 20 g Loose Pellet Hops used 10 Min From End
Citra/Challenger Hopburst (9.5 % alpha) 50 g Loose Pellet Hops used At turn off

Other Ingredients
Gypsum 5 g used In Boil
Koppafloc 1 g used In Boil

Yeast: Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins



Cheers

 

[bradsbrew]

Finally got to put down a brew today.

New Age Golden Voyage 2

Extra Special/Strong Bitter (English Pale Ale)

Recipe Specs
----------------
Batch Size (L): 41.0
Total Grain (kg): 8.700
Total Hops (g): 118.00
Original Gravity (OG): 1.057 (P): 14.0
Colour (SRM): 11.8 (EBC): 23.2
Bitterness (IBU): 39.7 (Average)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Golden Promise Malt (45.98%)
4.000 kg Maris Otter Malt (45.98%)
0.300 kg Crystal 120 (3.45%)
0.200 kg Special-B (2.3%)
0.200 kg Wheat Malt (2.3%)

Hop Bill
----------------
55.0 g First Gold Pellet (7.9% Alpha) @ 60 Minutes (Boil) (1.3 g/l)
23.0 g East Kent Golding Pellet (4.7% Alpha) @ 30 Minutes (Boil) (0.5 g/l)
15.0 g First Gold Pellet (7.9% Alpha) @ 15 Minutes (Boil) (0.3 g/l)
25.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (0.6 g/l)

Single step Infusion at 66C for 90 Minutes.
Fermented at 19c with Wyeast 1275 - Thames Valley Ale

The second cube will be fermented with the starter I am building with the sludge at the bottom of Nogne O Brown, if that doesn't take of I'll use london ale.


Recipe Generated with BrewMate

With all kegs empty, whilst brewing i cleaned the ferment fridge and put on a cube of stout and a cube of pils.

Gotta love a brew day.

 

[Scruffy]

I called this one Admit One after a ticket I found in the car. Opens up all kind of connotations... anyway:

It's just 8KG Maris Otter mashed in a bag in 40l of gypsum'ed 5.2 water over 90 minutes at 55, 63, 71 and 78 (I'm looking into my chill haze problem) and then boiled with about 190g of Amarillo and Aurora spread out over 90 minutes. 1968. OG turned out to be 1.082.

But...

I've bought mesel' a filter and a keg (and gas and lines and taps and...!

Yeay!

Though I'll need to learn how to brew proper now - or you'll see the joins...!

 

[winkle]

I called this one Admit One after a ticket I found in the car. Opens up all kind of connotations... anyway:

It's just 8KG Maris Otter mashed in a bag in 40l of gypsum'ed 5.2 water over 90 minutes at 55, 63, 71 and 78 (I'm looking into my chill haze problem) and then boiled with about 190g of Amarillo and Aurora spread out over 90 minutes. 1968. OG turned out to be 1.082.

But...

I've bought mesel' a filter and a keg (and gas and lines and taps and...!

Yeay!

Though I'll need to learn how to brew proper now - or you'll see the joins...!

eddjet.
I'll be over for a wee drink when its set up :icon_drunk: .

 

[Scruffy]

It's a date, honey...!

:icon_cheers:

 

[reviled]

Got this dialled in for the weekend, hoping to brew sunday arvo B)

Amarillo Bitter Mk III

3.6kg Kolsch
200g Cara Bohemian
120g Cara Amber
80g Brown

60 - 8g Summit 15.9%
15 - 15g Amarillo 7.5%
5 - 18g Amarillo 7.5%

Wyeast 1968

Shooting for 1044 and 26 IBU

 

[Gavo]

Changed my Dogwood Pale recipe so much today that I had to change the name to Raceview Pale, the country race track is across the the road. Don't really know if it's strictly to style, just something different than my norm.

Just mashed in at 66 degrees C. Now back to mowing the yard.

Style: American Pale Ale
TYPE: All Grain
Taste: (41.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 55.38 L
Estimated OG: 1.056 SG
Estimated Color: 14.3 EBC
Estimated IBU: 33.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.20 kg Ale - Perle Malt (Bairds) (6.3 EBC) Grain 44.21 %
4.20 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 44.21 %
0.50 kg Carared (39.4 EBC) Grain 5.26 %
0.40 kg Caramunich I (90.0 EBC) Grain 4.21 %
0.20 kg Carapils (5.0 EBC) Grain 2.11 %
27.00 gm Galena [12.20 %] (90 min) (First Wort HopHops 25.8 IBU
22.00 gm Citra [11.10 %] (Dry Hop 4 days) Hops -
22.00 gm Citra [11.10 %] (Dry Hop 4 days) Hops -
22.00 gm Citra [11.10 %] (10 min) Hops 3.5 IBU
22.00 gm Simcoe [13.00 %] (10 min) Hops 4.1 IBU
22.00 gm Citra [11.10 %] (0 min) Hops -
22.00 gm Simcoe [13.00 %] (0 min) Hops -
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale


Mash Schedule: Single Infusion 90min, Medium Body, Batch Sparge
Total Grain Weight: 9.50 kg
----------------------------
Single Infusion 90min, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 23.73 L of water at 77.4 C 67.8 C

Cheers.
Gavo.

 

[manticle]

Edit got stuck

Germanish lager
Type: All grain
Size: 22 liters
Color: 8 HCU (~6 SRM)
Bitterness: 37 IBU
OG: 1.052
FG: 1.010
Alcohol: 5.5% v/v (4.3% w/w)
Grain: 3kg Wey Pilsner
1kg Wey Vienna
1kg Wey Munich
250g Ding biscuit
Mash: 70% efficiency
Boil: 90 minutes SG 1.036 32 liters
Hops: 50g Tettnanger (4.5% AA, 60 min.)
20g Tettnanger (4.5% AA, 20 min.)

4000 mL Wy 2633


Notes: Mash in to 55 degrees at 2:1 liquor to grain ratio - 20 mins
Remove 1/3 mash and place in pot. Bring to mash temp, hold 20 minutes, bring to boil, boil 10 mins
Bring main mash with more strike water (again need to calc temp) to 63/64 -hold 30/40 mins
Add decoction back in until 72 is reached - leave 30-40 minutes.
Add mashout water and any remaining grain to hit 78-80
Drain and proceed as usual.
90 minute boil with first hop additions at 60.

2g ea CaSO4 & CaCl to mash
1g ea CaSO4 and CaCl to boil

 

[white.grant]

It has been a while in the planning but I have just mashed in on the Kotbusser


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Kotbusser
Brewer: Grant
Asst Brewer:
Style: Dusseldorf Altbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.065 SG
Estimated Color: 12.0 SRM
Estimated IBU: 25.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.70 kg Bohemian Pilsener (2.0 SRM) Grain 46.47 %
1.60 kg Wheat Malt (2.0 SRM) Grain 27.54 %
0.37 kg Oats, Flaked (1.0 SRM) Grain 6.37 %
28.30 gm Tettnang [4.50 %] (120 min) Hops 17.2 IBU
14.00 gm Tettnang [4.50 %] (30 min) Hops 4.3 IBU
28.00 gm Tettnang [4.50 %] (5 min) Hops 2.8 IBU
14.00 gm Spalter [4.50 %] (5 min) Hops 1.4 IBU
0.57 kg Honey (1.0 SRM) Sugar 9.81 %
0.57 kg Molasses (80.0 SRM) Sugar 9.81 %
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.67 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 12.18 L of water at 74.4 C 67.8 C


Notes:
------
From Mozer's radical brewing page 258

 

[raven19]

Another small batch on the RIMS this arvo.

A Vanilla Robust Porter

Recipe Specifications
--------------------------
Batch Size: 10.00 L
Boil Size: 15.14 L
Estimated OG: 1.067 SG
Estimated Color: 43.0 SRM
Estimated IBU: 40.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.20 kg Pilsner (3.0 SRM) Grain 66.67 %
0.50 kg Munich (9.0 SRM) Grain 15.15 %
0.30 kg Crystal, Medium (150.0 SRM) Grain 9.09 %
0.20 kg Choc Pale (500.0 SRM) Grain 6.06 %
0.10 kg Carared (50.0 SRM) Grain 3.03 %
10.00 gm Magnum [15.60 %] (60 min) Hops 35.0 IBU
15.00 gm East Kent Goldings [4.80 %] (10 min) Hops 5.9 IBU
1.00 items Vanilla Pod (Boil 5.0 min) Misc
1 Pkgs 1056 (Wyeast) Yeast-Ale


Mash Schedule: Ravens RIMS (3.5L/kg)
Total Grain Weight: 3.30 kg
----------------------------
Ravens RIMS (3.5L/kg)
Step Time Name Description Step Temp
10 min Mash In Add 11.53 L of water at 53.8 C 50.0 C
40 min RIMS Step 1 Add 0.02 L of water and heat to 68.068.0 C
5 min Mash Out - RIMS steAdd 0.02 L of water and heat to 78.078.0 C

 

[Doogiechap]

Popped this one through late last night.
First brew in about 6 months and was pretty happy with my temps /targets
Thanks Jayse for the inspiration behind this


Selected Style and BJCP Guidelines
10A-American Ale-American Pale Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.015 SG
Minimum IBU: 30 IBU Maximum IBU: 45 IBU
Minimum Color: 5.0 SRM Maximum Color: 14.0 SRM


Recipe Overview
Target Wort Volume Before Boil: 73.00 l Actual Wort Volume Before Boil: 75.00 l
Target Wort Volume After Boil: 60.00 l Actual Wort Volume After Boil: 60.00 l
Target Volume Transferred: 58.00 l Actual Volume Transferred: 58.00 l
Target Volume At Pitching: 57.00 l Actual Volume At Pitching: 58.00 l
Target Volume Of Finished Beer: 55.00 l Actual Volume Of Finished Beer: 58.00 l
Target Pre-Boil Gravity: 1.043 SG Actual Pre-Boil Gravity: 1.041 SG
Target OG: 1.053 SG Actual OG: 1.052 SG



Fermentables
Ingredient Amount % MCU When
Bairds Marris Otter Ale Malt 11.00 kg 81.2 % 3.7 In Mash/Steeped
Belgian CaraPilsner Malt 1.000 kg 7.4 % 1.4 In Mash/Steeped
German CaraMunich II 0.700 kg 5.2 % 4.4 In Mash/Steeped
German Munich Malt 0.600 kg 4.4 % 0.5 In Mash/Steeped
German Wheat Malt 0.250 kg 1.8 % 0.1 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
UK Target 9.0 % 35 g 15.1 Loose Pellet Hops First Wort Hopped
US Cascade 6.3 % 35 g 7.5 Loose Pellet Hops 30 Min From End
US Amarillo 5.0 % 17 g 1.8 Loose Pellet Hops 15 Min From End
US Cascade 6.3 % 15 g 2.1 Loose Pellet Hops 15 Min From End
US Amarillo 5.0 % 17 g 1.3 Loose Pellet Hops 10 Min From End
US Cascade 4.5 % 15 g 1.1 Loose Pellet Hops 10 Min From End
US Amarillo 5.0 % 33 g 1.5 Loose Pellet Hops 5 Min From End
US Cascade 4.5 % 32 g 1.3 Loose Pellet Hops 5 Min From End
US Amarillo 8.6 % 50 g 0.0 Loose Pellet Hops At turn off
US Cascade 4.5 % 47 g 0.0 Loose Pellet Hops At turn off
US Amarillo 8.6 % 34 g 0.0 Loose Pellet Hops Dry-Hopped


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 7 g In Mash
Foam Control (Anti-Foam) 7 g In Boil

I split the batch and dumped a Proculture # 69 English Thames Ale and # 10 Sierra Ale on each half to check the profiles out a bit.

 

[rude]

Hey Doug thats a mighty big batch of beer looks nice though

If you have any trouble drinking it let me know I'll down a few for ya

 

[winkle]

Finally I'll get round to brewing the much threatened Triple tomorrow, assuming the the deluge outside has eased by then. <_<

Then another batch of mild, either Dark Mild #2. or this Batemans clone attempt..

BD Mild
Mild
Type: All Grain
Batch Size: 22.00 L
Boil Size: 25.18 L
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
1.80 kg Pale Malt, Maris Otter (3.0 SRM) Grain 62.94 %
0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.49 %
0.16 kg Carafa III (Weyermann) (525.0 SRM) Grain 5.59 %
0.15 kg Wheat, Torrified (1.7 SRM) Grain 5.24 %
6.00 gm Goldings, East Kent [5.00 %] (Dry Hop 3 days) Hops -
33.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 20.8 IBU
0.45 kg Brown Sugar, Dark (50.0 SRM) Sugar 15.73 %
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Beer Profile

Est Original Gravity: 1.033 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 3.28 %
Bitterness: 20.8 IBU Calories: 0 cal/l
Est Color: 21.6 SRM

Double batch brewday, thank you Ekka.

 

[randyrob]

Rob's Brown Ale (American Brown Ale)

Original Gravity (OG): 1.060 (P): 14.7
Colour (SRM): 23.6 (EBC): 46.5
Bitterness (IBU): 39.6 (Average)

69.5% Pale Ale Malt
10% Munich I
6% Carahell
5% Wheat Malt
3.5% Caramunich III
3% Chocolate
3% Chocolate, Pale

0.8 g/L Magnum (14.4% Alpha) @ 60 Minutes (Boil)
1.6 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
1.6 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)


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

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

 

[Scruffy]

Rob's Brown Ale (American Brown Ale)

Original Gravity (OG): 1.060 (P): 14.7
Colour (SRM): 23.6 (EBC): 46.5
Bitterness (IBU): 39.6 (Average)

69.5% Pale Ale Malt
10% Munich I
6% Carahell
5% Wheat Malt
3.5% Caramunich III
3% Chocolate
3% Chocolate, Pale

0.8 g/L Magnum (14.4% Alpha) @ 60 Minutes (Boil)
1.6 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
1.6 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)


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

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

I had a bit of a think about this one...

...yup! Sounds fantastic...

...mind if I borrow the recipe? Caramalt instead of CaramunichIII for me though, and maybe ditch the Munich for Melanoidin. Double the hops adding Amarillo, add grain to 1.090, I think were there...

Scruffy's Dark Pale.


ROSS!!!

 

[Bribie G]

Careful with that melo, if you add 10% it could turn out tasting like liquid tiny teddy biscuits. Melo is a powerful beast :icon_cheers:

Or did you mean the Caramunich?

 

[Scruffy]

Warning heeded. Tell you what though, Werthers 9% has a ring to it, hey?

 

[randyrob]

Hey Scruffy,

Go for your life!

funny you mention melanoidin, the best and worst beers i've ever brewed have used it best beer using 2% worst beer using 10%

The best am. brown ale i've brewed was 1.052, 37IBU, 90% Pale Malt, 5% crystal, 3.5% Melanoidin, 1.5% Choc and bombed with cascade/amarillo with WY1272

Rob.

 

[manticle]

Hoping to knock both of these out tomorrow due to an unexpected day off.

Aussie-ish lager 1


Type: All grain
Size: 22 liters
Color: 4 HCU (~4 SRM)
Bitterness: 36 IBU
OG: 1.053
FG: 1.010
Alcohol: 5.6% v/v (4.4% w/w)
Grain: 5kg JW Pilsner
500g JW Wheat malt
Mash: 70% efficiency, 64 deg C SI
Boil: 75 minutes SG 1.037 32 liters
Hops: 30g Pride of Ringwood (10% AA, 60 min.)
Yeast: WY 2000 (Budvar)

Notes:
Mash: 2g CaSO4
2g CaCl2

Boil: 1g CaSO4
1g CaSO4
tabWhirlfloc@10

Aussie-ish lager 2


Type: All grain
Size: 22 liters
Color: 3 HCU (~3 SRM)
Bitterness: 36 IBU
OG: 1.051
FG: 1.010
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 4kg British Pilsner
500g Wheat malt
Mash: 70% efficiency, 64 degrees C
Boil: 75 minutes SG 1.035 32 liters
Adjuncts:100g Cane sugar
500g Rice (raw weight) cooked and mashed
Hops: 30g Pride of Ringwood (10% AA, 60 min.)
Yeast: WY 2007 (American Pilsner)

Notes:
Mash: 2g CaSO4
2g CaCl2

Boil: 1g CaSO4
1g CaSO4
tabWhirlfloc@10

Will have an extra kilo of precracked pils and some uncracked rauch so I might make a small smoked darkish beer to add into my latest sour (meant to be smoked but has no smoke).