What Are You Brewing III

[jyo]

Having a go at an American Brown
23l
4500 galaxy pale
400 munich 1
350 wheat
300 crystal
240 biscuit
100 chocolate malt

15gms Cascade 40 mins
10 gms Galaxy 40 mins
10 gms Cascade 15 mins
15 gms Centennial 15 mins
10 gms Cascade flameout
10 gms Centennial flameout
10 grams Galaxy flameout
Mash at 67
US05
42 IBU (estimate for no chill)

 

[Fourstar]

well it turns out my dunkelweizen had a 1:40 boil! dont ever expect to get to chapel st and back (16KM) within an hour on a saturday with roadworks, football and weekend drivers. <_<

nothing a 5L top-up of the kettle wont solve, unfortuantly it might be hard to replicate if its a winner! :icon_cheers:

 

[jyo]

well it turns out my dunkelweizen had a 1:40 boil! dont ever expect to get to chapel st and back (16KM) within an hour on a saturday with roadworks, football and weekend drivers. <_<

nothing a 5L top-up of the kettle wont solve, unfortuantly it might be hard to replicate if its a winner! :icon_cheers:

****, I'm scared to walk away from the kettle for any longer than a few minutes :icon_cheers:

 

[Fourstar]

****, I'm scared to walk away from the kettle for any longer than a few minutes :icon_cheers:

i like to live life on the edge. (and not let SWMBO stop me from knocking out a batch because she doesnt drive.) :icon_cheers:

 

[drew9242]

****, I'm scared to walk away from the kettle for any longer than a few minutes :icon_cheers:

Ohh it is safe as houses, i leave the boil rolling all the time. Can fit more work in that way.

 

[vykuza]

I cubed up this guy yesterday afternoon:

Munich Helles

5.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 89.77 %
0.45 kg Munich I (Weyermann) (7.1 SRM) Grain 8.08 %
0.12 kg Melanoidin (Weyermann) (30.0 SRM) Grain 2.15 %
14.00 gm Magnum [14.00 %] (60 min) Hops 20.1 IBU

90 mash at 67, 90 minute boil. It smelled AMAZING going in to the cube - so richly malty. I can't wait to throw some yeast in to this one.

 

[raven19]

What a ****** Brew Day.

Made an (English) IPA


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.50 L
Estimated OG: 1.065 SG
Estimated Color: 22.6 SRM
Estimated IBU: 50.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.44 kg Pilsner (3.0 SRM) Grain 86.79 %
0.58 kg Munich (9.0 SRM) Grain 7.75 %
0.35 kg Crystal (140.0 SRM) Grain 4.65 %
0.06 kg Choc Malt (1200.0 SRM) Grain 0.81 %
15.00 gm East Kent Goldings [4.80 %] (60 min) Hops 6.9 IBU
15.00 gm Brambling Cross [5.10 %] (60 min) Hops 7.3 IBU
40.00 gm Challenger [5.60 %] (60 min) Hops 21.4 IBU
25.00 gm Challenger [5.60 %] (20 min) Hops 8.1 IBU
25.00 gm East Kent Goldings [4.80 %] (20 min) Hops 6.9 IBU
10.00 gm East Kent Goldings [4.80 %] (0 min) Hops -
20.00 gm Challenger [5.60 %] (0 min) Hops -
1 Pkgs 1968 (Wyeast) Yeast-Ale

Mashed (eventually) around 65 degrees.

 

[Florian]

Put this down today, using only ingredients which i had tons of at home anyway. Have been given 20kg of Mystery Grain which i used, see notes below.
It's gotten pretty out of style, first time FWH, looking forward to the bitter kick. Also first time i brewed during the day, usually start around 7pm and go all night.
Had to go with a 15L batch, as both fridges and all 20L cubes are full, and only had 15L cubes left. Will start ferment in a month or later, when fridge space becomes available.


Recipe: PoR Mystery SMASH
Brewer: Florian
Asst Brewer:
Style: Australian Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 18.00 L
Boil Size: 22.00 L
Estimated OG: 1.051 SG
Estimated Color: 5.8 EBC
Estimated IBU: 43.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3840.00 gm Mystery Grain** (3.0 EBC) Grain 100.00 %
25.00 gm Pride of Ringwood FLOWERS[10.00 %] (90 min) (First Wort Hops) 41.2 IBU
5.00 gm Pride of Ringwood FLOWERS[10.00 %] (10 min) Hops 2.5 IBU
15.00 gm Pride of Ringwood FLOWERS[10.00 %] (cube hopped) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
12.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
2000ml Danish Lager (Wyeast Labs #2042) [Starter Yeast-Lager


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 3840.00 gm
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
20 min Protein Rest Add 10.00 L of water at 59.8 C 55.0 C
70 min Saccrification Add 9.00 L of water at 73.2 C 63.0 C
10 min Mash Out Add 15.00 L of water at 93.7 C 76.0 C


Notes:
------
No Chilled

**Mystery Grain: variety, age and origin unknown. Possibly Pilsner or Ale malt, at least several years old.

 

[marksy]

Orange Summer Ale

First attempt Triple (breifly followed Manticles recipe)

Adams Bucks lager

all are looking good so far. Tripel taste good. Havent samped the other yet. But smell great from the air lock. Hoppy the way i like it.

 

[drsmurto]

At home today waiting for the new s/c fire to be delivered and installed.

May as well fire up the brewery....

Double batch of a golden ale of sorts using homegrown chinook flowers.

5.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 57.11 %
1.80 kg Rye Malt (Weyermann) (5.9 EBC) Grain 18.69 %
1.80 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 18.69 %
0.53 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.50 %
25.00 gm Magnum [15.50 %] (60 min) Hops 22.3 IBU
40.00 gm Chinook - Mt Torrens [9.00 %] (15 min) Hops 9.2 IBU
60.00 gm Chinook - Mt Torrens [9.00 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
10.00 gm Chalk
10.00 gm Salt
20.00 gm Gypsum

Rogue Pacman (Wyeast #1724)

40L
OG 1.047
IBU 31
EBC 19

Can't wait for the smell when the chinook flowers hit the wort.

 

[argon]

Threw this one out last night... made the transition from BIAB to 3V... decided not to do the big black IPA for now. So went with this;


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Cascade Mild (Roger's Inspired)
Brewer: Argon
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 38.00 L
Boil Size: 42.87 L
Estimated OG: 1.034 SG
Estimated Color: 30.4 EBC
Estimated IBU: 24.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Ale Malt (Barrett Burston) (6.0 EBC) Grain 47.17 %
2.30 kg Vienna Malt (Weyermann) (8.0 EBC) Grain 36.16 %
0.50 kg Wheat Malt Dark (Weyermann) (16.0 EBC) Grain 7.86 %
0.40 kg Carapils Malt (Weyermann) (4.0 EBC) Grain 6.29 %
0.16 kg Carafa Special T3 Malt (Weyermann) (1400Grain 2.52 %
30.00 gm Cascade [5.00 %] (60 min) Hops 10.6 IBU
30.00 gm Cascade [5.00 %] (30 min) Hops 8.1 IBU
30.00 gm Cascade [5.00 %] (15 min) Hops 5.3 IBU
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
18.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 6.36 kg
----------------------------
Single Infusion, Full Body
Step Time Name Description Step Temp
60 min Mash In Add 19.08 L of water at 74.0 C 67.0 C


Notes:
------


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

 

[beerbog]

Just kegged a James Squire Amber Ale this morning, and about to put down Doc's Bavarian Weizen in a couple of days. Should be tasty............

Doc's Bavarian Weizen

Selected Style and BJCP Guidelines
15A-German Wheat/Rye Beer-Weizen/Weissbier

Minimum OG: 1.044 SG Maximum OG: 1.052 SG
Minimum FG: 1.010 SG Maximum FG: 1.014 SG
Minimum IBU: 8 IBU Maximum IBU: 15 IBU
Minimum Color: 4.1 EBC Maximum Color: 20.0 EBC


Recipe Overview
Wort Volume Before Boil: 32.00 l Wort Volume After Boil: 27.00 l
Volume Transferred: 21.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 21.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.042 SG Expected OG: 1.050 SG
Expected FG: 1.011 SG Apparent Attenuation: 76.9 %
Expected ABV: 5.1 % Expected ABW: 4.0 %
Expected IBU (using Tinseth): 13.9 IBU Expected Color (using Morey): 6.6 EBC
BU:GU ratio: 0.28 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 20 degC


Fermentables
Ingredient Amount % MCU When
Australian Export Pilsner Malt 2.483 kg 50.0 % 1.2 In Mash/Steeped
Australian Wheat Malt 2.483 kg 50.0 % 1.5 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
German Hallertauer Hersbrucker 4.6 % 30 g 13.9 Loose Pellet Hops 60 Min From End


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1 g In Boil


Yeast
DCL WB-06 Safbrew


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F) with mas out

Step Type Temperature Duration
Rest at 67 degC 60

 

[warra48]

Just pitched a jar of slurry of WY1968 from an IPA bottled yesterday.
This one's a Pommy Ale of some sort.

23.5 litres OG 1.048 About 40 IBU
454.00 gm Lyle's Golden Syrup [Boil for 10 min] Extract 10.08 %
3500.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 77.71 %
200.00 gm Crystal Malt - 60L (Thomas Fawcett) (118.2Grain 4.44 %
200.00 gm Crystal Medium (145.0 EBC) Grain 4.44 %
100.00 gm Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 2.22 %
50.00 gm Carafa Special T2 (1150.0 EBC) Grain 1.11 %
40.00 gm Challenger '06 [7.90 %] (60 min) (First Wort) Hops 34.7 IBU
20.00 gm Styrian Goldings [2.30 %] (10 min) Hops 1.5 IBU
30.00 gm Fuggles [4.00 %] (10 min) Hops 4.3 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) jar of yeastcake.

The Lyle's was to lighten the body of the beer somewhat after mrs warra complained that all my beers have too much body. I don't agree, but we need to humour our better halves for the sake of peace.

 

[drsmurto]

100g of chinook flowers soak up a lot of wort, i did allow for it this time.

The smell was amazing although i did spend most of the boil with my nose stuck in the packet which still had traces of yellow lupilin.

Addicted much? :icon_drool2:

 

[raven19]

Are you squeezing the left over (tasty) wort out of the hops DrS?

 

[drsmurto]

Are you squeezing the left over (tasty) wort out of the hops DrS?

No squeezing in my brewery :icon_cheers:

 

[reviled]

Knocking this out either before or just after the weekend, something easy for my mates to drink at my bday whilst at the same time cleaning out a few ingrediants - im really trying to get through all the old malt that I have lying around so I can get some fresh stuff cranking again!! Its actually quite a task but the good thing about it is it has me brewing different types of beers again!

1.6kg Global Pilsner
900g Global Munich
500g Golden Promise
300g Global Cara Dark
150g Cara Amber
60g Roast Barley
220g Cane Sugar

60 - 5g Southern Cross 13.2%, 10g Pacifica 4.5%
20 - 20g Pacifica

US-05

 

[Screwtop]

100g of chinook flowers soak up a lot of wort, i did allow for it this time.

The smell was amazing although i did spend most of the boil with my nose stuck in the packet which still had traces of yellow lupilin.

Addicted much? :icon_drool2:

Bugger of a hop variety Smurts, really addictive!!!

Screwy

 

[Lord Raja Goomba I]

Bottled this on the weekend SMASH n Citrash Ale, which is:

4.5 kg Weyermann Premium Pilsner
15 g Citra (Pellets, 11.1 AA%, 60 mins)
7.5 g Citra (Pellets, 11.1 AA%, 30 mins)
15 g Citra (Pellets, 11.1 AA%, 15 mins)
7.5 g Citra (Pellets, 11.1 AA%, 0 mins)
15 g Citra (Pellets, 11.1 AA%, 0 mins)
5 ml Danstar - Nottingham

Mash at 65 degrees for 90 minutes, boiled for 90 minutes with relevant hop additions.

Smells fantastic when bottled, similar to my Nelson Sauvignon Cerveza, though not quite as wine-y.

 

[drsmurto]

Bugger of a hop variety Smurts, really addictive!!!

Screwy

Addictive?

I didn't throw away the plastic bag the hops were in.

Had a good snort of the bag this morning and its still aromatic 2 days later :icon_drool2:

If i take it with me to work and occasionally have a good long snort is that the first signs of an addiction or am I way past the first sign? :blink: