What Are You Brewing III

[brando]

American Cream Ale happening in the morning, as follows:

Style: Cream Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 37.52 L
Estimated OG: 1.051 SG
Estimated Color: 6.9 EBC
Estimated IBU: 23.9 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner Galaxy (3.7 EBC) Grain 75.76 %
1.20 kg Maize, Flaked (2.5 EBC) Grain 18.18 %
0.40 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.06 %
25.00 gm Amarillo [8.60 %] (70 min) Hops 19.8 IBU
15.00 gm Amarillo [8.60 %] (10 min) Hops 4.2 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.30 tsp Gelatin (Primary 4.0 days) Misc
1 Pkgs American Ale 1056 Yeast-Ale


Mash Schedule: BIAB
Total Grain Weight: 6.60 kg
----------------------------
BIAB
Step Time Name Description Step Temp
75 min Mash In Add 19.00 L of water at 72.0 C 65.0 C
10 min Mash Out Add 15.00 L of water at 97.2 C 78.0 C

First ever water adjustment - using pH 5.2 stabilizer in the mash. Hoping for better efficiency, and maybe even final taste improvement in this light style.

 

[under]

Knocked these out in my days off -

1)

Recipe: 26 - Blonde Bombshell
Brewer: Dazza
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.00 L
Estimated OG: 1.049 SG
Estimated Color: 10.4 EBC
Estimated IBU: 25.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.48 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 73.61 %
0.49 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 10.42 %
0.25 kg Carahell (Weyermann) (25.6 EBC) Grain 5.32 %
0.25 kg Carapils / Carafoam (Weyermann) (3.9 EBC) Grain 5.32 %
0.25 kg Munich I (Weyermann) (14.0 EBC) Grain 5.32 %
10.00 gm Columbus (Tomahawk) [14.50 %] (60 min) Hops 15.7 IBU
35.00 gm B-Saaz (Flowers) [8.00 %] (10 min) Hops 9.9 IBU

2)

Recipe: 28 - Landlord
Brewer: Dazza
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.00 L
Estimated OG: 1.045 SG
Estimated Color: 17.1 EBC
Estimated IBU: 32.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.24 kg Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 97.00 %
0.13 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3.00 %
29.00 gm Fuggles [7.00 %] (60 min) Hops 22.5 IBU
30.00 gm Goldings, East Kent [4.80 %] (20 min) Hops 9.7 IBU
28.00 gm Styrian Goldings (Cube Hop) [5.00 %] (1 mHops 0.7 IBU

3)

Recipe: 29 - Amber Ale
Brewer: Dazza
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.70 L
Estimated OG: 1.047 SG
Estimated Color: 22.2 EBC
Estimated IBU: 26.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 67.42 %
0.75 kg Munich I (Weyermann) (14.0 EBC) Grain 16.85 %
0.25 kg Crystal, Dark (TF) (240.0 EBC) Grain 5.62 %
0.15 kg Crystal, Pale (TF) (100.0 EBC) Grain 3.37 %
10.00 gm Columbus (Tomahawk) [14.50 %] (60 min) Hops 16.0 IBU
30.00 gm Williamette [5.50 %] (20 min) Hops 11.0 IBU
0.30 kg Cane (Beet) Sugar (0.0 EBC) Sugar 6.74 %

 

[Quintrex]

on the brew menu tomorrow is a Dark American Wheat. 360g of hops all after 20 min with no bittering addition...... should be great

That looks great tony, please let us know how it tastes, when it's ready.

Cheers
Q

 

[bradsbrew]

Was going to put this one down last Friday for QABC but come down with an 8 day virus and missed the boat. But will brew it up next brewday.

Hop Pistols Anarchy in the APA
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 41.0
Total Grain (kg): 8.700
Total Hops (g): 115.00
Original Gravity (OG): 1.057 (P): 14.0
Colour (SRM): 11.8 (EBC): 23.2
Bitterness (IBU): 42.3 (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
----------------
40.0 g Simcoe Pellet (12.2% Alpha) @ 60 Minutes (Boil) (1 g/l)
20.0 g Willamette Pellet (7.1% Alpha) @ 15 Minutes (Boil) (0.5 g/l)
30.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.7 g/l)
25.0 g Chinook Pellet (11.4% Alpha) @ 0 Minutes (Dry Hop) (0.6 g/l)

Single step Infusion at 66C for 90 Minutes.
Fermented at 19c with Wyeast 1056 - American Ale


Recipe Generated with BrewMate

 

[Tony]

American Dark Wheat

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 12.05
Anticipated OG: 1.050 Plato: 12.35
Anticipated EBC: 35.5
Anticipated IBU: 37.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
62.2 7.50 kg. Weyermann Pale Wheat Germany 1.038 4
27.4 3.30 kg. JWM Vienna Australia 1.037 12
5.0 0.60 kg. Rice Gulls Australia 1.000 0
2.9 0.35 kg. Weyermann Choc Wheat Germany 1.035 1100
2.5 0.30 kg. Weyermann Caramunich I Germany 1.036 100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Cascade Pellet 5.40 5.1 20 min.
30.00 g. Amarillo Pellet 7.50 7.1 20 min.
30.00 g. Centennial Pellet 9.10 8.6 20 min.
40.00 g. Amarillo Pellet 7.50 5.7 10 min.
40.00 g. Cascade Pellet 5.40 4.1 10 min.
40.00 g. Centennial Pellet 9.10 6.9 10 min.
50.00 g. Amarillo Pellet 7.50 0.0 0 min.
50.00 g. Centennial Pellet 9.10 0.0 0 min.
50.00 g. Cascade Pellet 5.40 0.0 0 min.


Yeast
-----

WYeast 1272 American Ale II

That looks great tony, please let us know how it tastes, when it's ready.

Cheers
Q

I will keep you informed as to its progress. Its the first brew i have done with all late hops and i thought i would step outside the BJCP for some fun...... as i do regularly.

I havnt had a dark beer on tap for a while but wanted something dry and really hoppy up next as well...... so what better to make.

 

[bconnery]

my package from CB arrvied tonight so i finally retired my cracked vynil hose and just cleaned a brand spanking new 2m length of silicone. So i thaught hey, i might as well pull out the mashtun for a monday not brewnight!

Kentucky common is 1/2 way through the mash. even made some brewing caramel/candi sugar for it. :icon_cheers:

Cant wait to try this sucker.

Cheers!

Kentucky Common
Cream Ale

Type: All Grain
Date: 16/08/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L Asst Brewer:
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
3.60 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 71.29 %
1.00 kg Maize, Flaked (Thomas Fawcett) (2.0 SRM) Grain 19.80 %
0.15 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 2.97 %
0.10 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 1.98 %
15.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 22.1 IBU
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
0.20 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.96 %
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.048 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.64 %
Bitterness: 22.1 IBU
Est Color: 12.8 SRM


Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 14.00 L of water at 72.9 C 67.0 C
10 min Mash Out Add 10.00 L of water at 82.5 C 73.0 C

Notes
dry liquified suagr in pan until just liquid, transferred immediately to a cake pan in a water bath to speed up cooling. ended up a ruby red candi sugar.

I was just reading about this style today 4star. It mentioned about a slight soured quality that was traditional. Were you planning on going for that or just more of an amber cream / steam type ale...

 

[grod5]

Just put this into the fermentor and will pitch in the morning.

Recipe: Vienna
Brewer: Greg
Asst Brewer: Molly(*)
Style: Vienna Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.54 L
Estimated OG: 1.057 SG
Estimated Color: 11.8 EBC
Estimated IBU: 29.2 IBU
Brewhouse Efficiency: 73.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Vienna Malt (6.9 EBC) Grain 100.00 %
40.00 gm Hallertauer Mittelfrueh [6.30 %] (60 min)Hops 25.9 IBU
25.00 gm Hallertauer Mittelfrueh [6.30 %] (5 min) Hops 3.2 IBU
1 Pkgs W-34/70 (Fermentis #W-34/70) Yeast-Lager


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 6.00 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 16.00 L of water at 73.8 C 65.6 C

 

[Fourstar]

I was just reading about this style today 4star. It mentioned about a slight soured quality that was traditional. Were you planning on going for that or just more of an amber cream / steam type ale...

as with anything traditionally transported in a cask, some sourness was expected with age. Historially this is a 'fault' expected in the style. personally im going to treat it the same way as making a historial porter. assuming its being served fresh it would have low to no sourness. served old or blended, noticable sourness.

i think i'll wait until its kegged and see how she fairs. i will do a side by side with a doctored glass of it with lactic acid and one without. whatever one tastes better i'll stick with although i can expect a modern day example of it to be the faired flavour. :icon_cheers:

what do you think of the recipe? i know the corn % is a little low but close to spot on? (ignoring the lack of cluster or traditional/US native hops)

 

[bconnery]

as with anything traditionally transported in a cask, some sourness was expected with age. Historially this is a 'fault' expected in the style. personally im going to treat it the same way as making a historial porter. assuming its being served fresh it would have low to no sourness. served old or blended, noticable sourness.

i think i'll wait until its kegged and see how she fairs. i will do a side by side with a doctored glass of it with lactic acid and one without. whatever one tastes better i'll stick with although i can expect a modern day example of it to be the faired flavour. :icon_cheers:

what do you think of the recipe? i know the corn % is a little low but close to spot on? (ignoring the lack of cluster or traditional/US native hops)

At nearly 20% I still think you'll get a fair bit of corn character.
Aside from that things look ok, but bear in mind my knowledge of the style is limited to what I've read in Radical Brewing...

 

[Tony]

Slight amendment to my Dark American Wheat.......... adding 40g of NZ Hallertau Aroma flowers at flame out taking the hops up to 400g.

I wanted something a bit more floral and buttery to cut all the citrus and also the flowers help the wort out through the bed of hops and break. With this much hop pellets it usually sticks in the kettle on me

 

[yardy]

just mashed in 99% Vienna 1% Melanoiden at 64*C, going with Hallertauer Aroma to 24 IBU, roughly following BCS recipe for Munich Dunkel but subbed with Vienna

 

[Kleiny]

Made a rice lager yesterday.

Recipe: Rice Lager
Brewer: Kleiny
Asst Brewer: Ethan and Locke
Style: Light Lager

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.54 L
Estimated OG: 1.040 SG
Estimated IBU: 18 IBU
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Pilsner Malt
1.1kg Rice (900g Arborio / 200g Brown)
400g Carapils

Hops
10g Southern Cross 60min 13%
10g Southern Cross 10min 13%

Wyeast: Munich Helles

 

[Tony]

1% Melanoiden

:blink:

 

[yardy]

:blink:

haha yeah i know.. it's all i had left :icon_cheers:

you never know mate, could be the difference between a good beer and a great beer

cheers

 

[Tony]

haha yeah i know.. it's all i had left :icon_cheers:

you never know mate, could be the difference between a good beer and a great beer

cheers

:lol: GOLD!

Ive done that before..... pulled out a bag and found i have bugger all left and just thought..... oh well in ya go

Dont be afraid to hop it up either mate, all that vienna will carry it well and i have found all vienna or munich malt beers end up being a tad one dimentional without some hops in there.

have a great brewday mate

cheers

 

[geoff_tewierik]

Just fired up the HLT for another Doppelbock.

 

[Thommo]

Double brew day today.

Sparging a Munich Dunkel, 6kg Munich and 110gm Carafa Spec 1, bittered to 20 with Tettenanger

Trying to decide between some form of a rye beer or a dunkelweizen for the second. Have about an hour before I need to make my decision.

May just go for an ESB.

I really have no idea.

 

[geoff_tewierik]

All done on mine by about half three.

Here's what the recipe ended up like:

-------------------------------------------------------------------------------------
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 20100822 Christmas Case Swap Doppelbock
Brewer: Geoff Tewierik
Asst Brewer:
Style: Doppelbock
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 31.64 L
Estimated OG: 1.089 SG
Estimated Color: 40.9 EBC
Estimated IBU: 24.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 kg Rice Hulls (0.0 EBC) Adjunct 5.00 %
6.50 kg Munich Malt (17.7 EBC) Grain 65.00 %
2.00 kg Pilsner (Bohemian) (4.0 EBC) Grain 20.00 %
1.00 kg Caramunich III (140.0 EBC) Grain 10.00 %
50.00 gm Hallertauer Mittelfrueh [5.20 %] (60 min)Hops 20.2 IBU
15.00 gm Hallertauer Mittelfrueh [5.20 %] (30 min)Hops 4.7 IBU
0.50 tsp Kopperfloc (Boil 10.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 26.08 L of water at 76.8 C 68.0 C
10 min Mash Out Add 14.60 L of water at 91.6 C 75.6 C


Notes:
------
76.8 C is 170 F

91.6 C is 197 F

Mash temp after strike was 68 and fell to 65 over 20 mins.

Stirred Mash (which was very liquidy) and it dropped to 63.

Added 1.5L of just boiled water to the top (didn't stir it in) and it rose to 64 with 20mins to go.

Almost 65 at end of mash.

First runnings into jug 20.6 = 1.086

First running into kettle after mash settles and clears 21.6 = 1.090

5L of wort sprinkled back into tun after coming clear, mash temp guage reads 68.5

First runnings = 16L of wort into kettle at 20.6 = 1.086

Added 15L of 97 degree water to mash tun, stirred and tun temp was 78 degrees.

76 degrees after 5 mins

Started boiling while draining tun for second runnings.

Second runnings started at 19 = 1.078

Drained 5L, poured it back in the top of the tun.

Started draining for rest of kettle, 11 = 1.044, 10 = 1.040.

Dropped an extra 2L of water into the tun as only 4.5L in last container. Got another 3L out.

Total vol into kettle 32L of 16.2 = 1.066

Total out, 23L a 20.2 = 1.084

I took extra notes this time as I'm trying to workout how to compensate for the drop in temp when the mash starts (no I didn't pre heat the tun this time), also trying to work out my efficiency. From all the posts here on AHB and all the different ways to calculate efficiency, I'm looking at between 55 and 67% efficiency. Unless anyone else has a calculation that provides a better value, I'll be updating Brew Smith to be 67% next time I brew and see how that pans out.

Cheers,

GT

 

[Bizier]

2 x cubes or Rauchbier wort today. One cube is for a mate that came over.

45L
12kg Wey Rauch
1 kg Wey Munich II
80g Hallertau 4.5% @ 60

I have both US05 and W34/70 and I am considering using a blend to get it out quicker and retain some lager characteristics, I know I am being a heathen.

 

[Effect]

Looks like I will be doing a 10 min APA shortly.

73.5% Ale
20% Vienna
3% Caramunich I
3% Caraaroma
0.5% Carafa Special II

Mash at 66. Aiming for 1.045

Galaxy/Amarillo/Centennial @ 10 mins for 40 IBU

Pacman will be munching on this one.



Will also have to do double batch of wheat beer - give some away to a mate. Will be chucking half onto some raspberries. Just a simple 70/30 wheat/ale malt style wheatbeer - WB-06 also for simplicity.

I think that with the 40 litres that I have (2 20 litre cubes), I will split it into three. 1/3 will be bottled as is, 1/3 will go onto some supermarket frozen raspberries and the last third will get a hit of watermelon and mint. Thinking of juiceing up a watermelon with my cold press juicer and adding that into secondary - as for the mint, it will get soaked in some vodka for a day and then filtered out. My only question would be about the watermelon juice - should I bring it up to 70 degrees for 15 mins or so before adding it to the secondary?

Cheers
Phil