What Are You Brewing III

[Stuster]

12kg Wey Rauch
1 kg Wey Munich II

Sure you have enough smoked malt in there.

 

[JonnyAnchovy]

no beersmith at work = no recipe, but I put down a hefeweizen on sunday to christen my new HERMS - worked a treat.

I split the batch and added 3638 to half, and the wyeast lambic blend to the other half. Looking forward to the results.....

 

[reviled]

Got this dialled in for this week some time, but im out of chocolate malt, so im considering subbing the chocolate for pale choc? Any thoughts on this?

Rogue Shakespeare Stout Clone

4kg Golden Promise
600g Chocolate
600g Dark Crystal
580g Oat Malt
90g Roast Barley

60 - 90g Cascade 5.8%
0 - 30g Cascade 5.8%

Wyeast 1764 - Pacman

 

[argon]

Two firsts tonight... first IPA and first 3V AG... shhhh don't tell Pistol Patch... :unsure: being doing BIAB doubles for about 12 months now, so time to hang up the pillow case and step up to some big double batch beers.

Got the 100% stainless system of HLT, Mash Tun and Kettle sorted on the weekend so time to fire the beast up.

I feel like a big boy now i'm "Proper Brewing" h34r: no more lifting and squeezing

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Black Diamond IPA
Brewer: Argon
Asst Brewer:
Style: American Style India Black Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 38.00 L
Boil Size: 45.39 L
Estimated OG: 1.067 SG
Estimated Color: 53.0 EBC
Estimated IBU: 57.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 kg Ale Malt (Barrett Burston) (6.0 EBC) Grain 71.44 %
2.20 kg Munich II Malt (Weyermann) (22.5 EBC) Grain 17.46 %
0.35 kg Carafa Special T3 Malt (Weyermann) (1400Grain 2.78 %
0.35 kg Aromatic Malt - (Dingemans) (37.0 EBC) Grain 2.77 %
0.35 kg Carapils Malt (Weyermann) (4.0 EBC) Grain 2.77 %
0.35 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2.77 %

20.00 gm Cascade [5.00 %] (60 min) Hops 5.5 IBU
40.00 gm Centennial [9.90 %] (60 min) Hops 21.8 IBU
20.00 gm Cascade [5.00 %] (30 min) Hops 4.2 IBU
30.00 gm Centennial [9.90 %] (30 min) Hops 12.6 IBU
25.00 gm Centennial [9.90 %] (15 min) Hops 6.8 IBU
20.00 gm Cascade [5.00 %] (15 min) Hops 2.7 IBU
25.00 gm Centennial [9.90 %] (5 min) Hops 2.7 IBU
20.00 gm Cascade [5.00 %] (5 min) Hops 1.1 IBU
10.00 gm Cascade [5.00 %] (Dry Hop 3 days) Hops -
30.00 gm Centennial [9.90 %] (Dry Hop 3 days) Hops -

1.65 tsp Salt (Mash 60.0 min) Misc
8.26 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
16.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.60 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 37.80 L of water at 72.7 C 66.0 C
10 min Mash Out Heat to 75.6 C over 2 min 75.6 C


Notes:
------
All hop additions minus 15 mins for NC Cube adjustments
5 min Hop additions french pressed into fermenter prior to pitching

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

 

[Bizier]

Sure you have enough smoked malt in there.

No.. apparently you cant get into to Schlenkerla territory with Wey Rauch... I was worried about diluting it with the munich

 

[Florian]

Will be brewing a Dortmunder Export tonight, starting in about 30 minutes. Should be ready for the QLD x-mas case swap on 13th November.

 

[white.grant]

Just reviewing the brew log and realised I have not yet brewed a straightforward bitter.

Here's the remedy

Recipe: Special Bitter
Brewer: Grant
Asst Brewer:
Style: Special/Best/Premium Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.04 L
Estimated OG: 1.046 SG
Estimated Color: 13.3 SRM
Estimated IBU: 31.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.80 kg Pale Malt, Maris Otter (3.0 SRM) Grain 87.56 %
0.22 kg Biscuit Malt (23.0 SRM) Grain 5.07 %
0.22 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.07 %
0.10 kg Roasted Barley (300.0 SRM) Grain 2.30 %
38.00 gm Goldings, East Kent [5.10 %] (60 min) Hops 26.3 IBU
14.00 gm Goldings, East Kent [5.10 %] (20 min) Hops 3.3 IBU
14.00 gm Goldings, East Kent [5.10 %] (1 min) Hops 1.6 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 4.34 kg
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 11.31 L of water at 76.2 C 67.8 C

 

[mje1980]

I like the look of that grant, i havent used biscuit malt in a bitter yet, but should do one soon. Why notto?? I reckon a liquid would go better, but im biased towards them haha

 

[white.grant]

I like the look of that grant, i havent used biscuit malt in a bitter yet, but should do one soon. Why notto?? I reckon a liquid would go better, but im biased towards them haha

I've been using Wy 1028 for my milds over the last month or too and just feel like a change. The notto is my emergency yeast in case I have problems with a slant. I quite like it especially in a cask ale.

 

[pk.sax]

Opened my first brew (the inevitable coopers 'lager') today.. been ~3 weeks since bottling, so I thought to give it a try.

First things first, It wasn't a lager... maybe a pale ale, but NOT a lager. I'd bottled the beer at the bottom of the fermenter in 3 grolsch flip tops, I opened one tonight. Sweet beautiful beer I'd undercarbonated, 1 lolly for 450 ml and released CO2 after a day in the bottle too. Still got a wonderful thick creamy head that lasted 3-4 minutes. Too young to hold longer yet I suppose. The yeast cake was totally compacted at the bottom, very happy about that. Was treating this bottle with suspicion because it had the extra yeast from the bottom in it. Loved it so far. Considering I wasn't hoping for much from this one - slow fermentation at 15-16 C mostly, stuck a few times - It came out pretty well. The hop tablet I added into the wort was telling, nice bitterness, would've been lovely with a better hop and aroma, but proves a kit doesn't have to be ordinary.

I have to get the temperatures more right with my next brew but this was encouraging, beer does forgive a little sloppiness

Next on, coopers Canadian blonde with 1.5 Kg wheat extract and no added sugar and hallertau hops (I might boil the kit to kill the hops already in it)... (get thermometer for fermenter first, forgot to get today, old one is stuck strong to the glass carboy - bummer). If its any good I might turn up at the next melbourne brewers meeting.. haha.

 

[mje1980]

If the wind backs off for a bit im jumping on the aussie lager bandwagon.

F*cken windy lager

81.8% JW pils
10.1% wheat
1.9% Caramunich 2
6.3% sugaz

Galena

WLP 830 german lager

1.046
20 IBU
4 SRM

4.8%

 

[winkle]

This is serious Mum! almost out of Saisons with no kegs in reserve!
Brewing this tomorrow as a quick fix.

Shootin Saison
Saison


Type: All Grain
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 79.68 %
1.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 19.92 %
0.02 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 0.40 %
26.00 gm Hallertauer, New Zealand [8.50 %] (60 min) Hops 25.0 IBU
14.00 gm Tettnang [4.50 %] (15 min) Hops 3.2 IBU
14.00 gm Tettnang [4.50 %] (Dry Hop 3 days) Hops -
0.24 tsp Koppafloc (Boil 10.0 min) Misc
Yeast W3711

Beer Profile

Est Original Gravity: 1.059 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.75 %
Bitterness: 28.2 IBU Calories: 550 cal/l
Est Color: 5.2 SRM

Might do a Best Bitter whilst at it

 

[Lecterfan]

Been messing around with some free grain and yeast that I stumbled across (and trying to empty out my cupboard/freezer in order to justify buying new ingredients...I can't be the only person who does that???):

"Partial" mash -
2.25kg pilsner malt
1 kg pale malt

Boiled for 30 mins-
250gms dry wheat extract
100 gms light dry male extract

20gms %10 Horizon for 60 mins
20 gms saaz for 20 mins
10 gms Hallertau for 20 mins
20 gms saaz at flameout
10 gms Hallertau at flameout

Irish moss for 20 mins

15 L boil, made up to 18 L in fermenter, rehydrated 34/70 (usually use wyeast but as I no longer have "disposbale income" I accept anything brew related that is gratis).

Og 1042, smells good, looks ok...don't know what the hell you'd call it...I'm not too fussed as it cost next to nothing and should be eminently drinkable in a few months.

 

[Quintrex]

100 gms light dry male extract

WTF is this? Can't imagine the flavour of it would be great.

 

[Lecterfan]

WTF is this? Can't imagine the flavour of it would be great.

HAHAHAHA...yes...ALLL MAN...you've heard of a hop tea bag, well I just tea-bag the brew before bottling. Then after it has dried and crusted up it gets flaked back into the wort.

 

[Screwtop]

WTF is this? Can't imagine the flavour of it would be great.

Thai Adjunct...................Cum of Sum Yung Gai

:lol: :lol:

 

[Lecterfan]

Thai Adjunct...................Cum of Sum Yung Gai

:lol: :lol:

...Noooo, hahaha...I wonder if Joe White manufacture this? There used to be some dodgy scrawlings in the public toilets in the shopping centre opposite their silos...

 

[bconnery]

Thai Adjunct...................Cum of Sum Yung Gai

:lol: :lol:

Only in Thailand you can't be sure

 

[Fourstar]

Well im pulling out the stops, It's Weizen time here at Casa Del Fourstar. :icon_chickcheers:

Im also giving Zwickels Almtaler Hefeweizen a go. i dont have the time today for the long mash regieme so a single infusion is the go.

Cheers! :icon_cheers:


Dunkelweizen

Type: All Grain
Date: 23/08/2010
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 Wheat Malt, Malt Craft (Joe White) (2.0 SRM) Grain 52.63 %
2.50 kg Munich I (Weyermann) (7.1 SRM) Grain 43.86 %
0.10 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 1.75 %
0.10 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 1.75 %
20.00 gm Hallertauer [6.40 %] (60 min) (First Wort Hop) Hops 15.0 IBU
9.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Beer Profile
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.25 %
Bitterness: 15.0 IBU
Est Color: 13.9 SRM

Mash Profile
60 min Mash In Add 16.00 L of water at 73.1 C 67.0 C
10 min Mash Out Add 10.00 L of water at 83.9 C 73.0 C

Notes
cacl2 3g mash 6 g boil




Almtaler Hefeweizen

Type: All Grain
Date: 27/08/2010
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
2.50 kg Wheat Malt, Malt Craft (Joe White) (2.0 SRM) Grain 45.45 %
2.00 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 36.36 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 18.18 %
20.00 gm Hallertauer [6.40 %] (60 min) (First Wort Hop) Hops 15.2 IBU
9.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.05 %
Bitterness: 15.2 IBU
Est Color: 4.9 SRM

Mash Profile
60 min Mash In Add 16.00 L of water at 72.9 C 67.0 C
10 min Mash Out Add 10.00 L of water at 83.9 C 73.0 C

Notes
cacl2 3g mash 6g boil

 

[drew9242]

Just mashed in a mexican quaffer.

22L
3.6kg Barret Burston
.5kg Rice
.5kg Polenta

FWH 15g Northen Brewer 17IBU

Wyeast 1056