What Are You Brewing III

[warra48]

It's only an addiction if it's harmful.

Otherwise it's a fascination, an obsession, or a darn good hobby!

 

[Screwtop]

It's only an addiction if it's harmful.

Otherwise it's a fascination, an obsession, or a darn good hobby!

Probably could be if the hops were eaten, getting close to that here........................ :lol:

 

[winkle]

Just cracking the MO for this,

Flying Pig ESB #2
English Special or Best Bitter

Type: All Grain
Boil Size: 22.89 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 68.63 %
1.10 kg Munich Malt - 10L (10.0 SRM) Grain 21.57 %
0.25 kg Caramunich II (Weyermann) (63.0 SRM) Grain 4.90 %
0.20 kg Caraaroma (130.0 SRM) Grain 3.92 %
0.05 kg Melanoiden Malt (20.0 SRM) Grain 0.98 %
25.00 gm Challenger [7.50 %] (60 min) Hops 21.2 IBU
15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 4.2 IBU
15.00 gm Goldings, East Kent [5.00 %] (5 min) Hops 1.7 IBU
15.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Salt (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 5.43 %
Bitterness: 27.1 IBU Calories: 540 cal/l
Est Color: 14.2 SRM


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 5.10 kg
Sparge Water: 14.70 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Mash PH: 5.4 PH

Then I'd better address the saison shortage caused by :icon_drunk: last Saturday.

 

[argon]

Just getting this one ready for a brew session tonight... already got a lager in the fermentator so may as well add another one while temps are down.
Gotta get rid of some leftover hops too.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: German Pilsner
Brewer: Argon
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 41.00 L
Boil Size: 40.83 L
Estimated OG: 1.050 SG
Estimated Color: 8.5 EBC
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 kg Pilsner Galaxy Malt (Barrett Burston) (3.5Grain 88.89 %
0.80 kg Carapils Malt (Weyermann) (4.0 EBC) Grain 8.89 %
0.20 kg Melanoidin Malt (Weyermann) (70.0 EBC) Grain 2.22 %
30.00 gm Hallertau Aroma [9.00 %] (60 min) Hops 15.2 IBU
15.00 gm Hallertau Aroma [9.00 %] (30 min) Hops 5.8 IBU
30.00 gm Hallertau Mittelfrueh [5.20 %] (30 min) Hops 6.7 IBU
15.00 gm Hallertau Mittelfrueh [5.20 %] (15 min) Hops 2.2 IBU
15.00 gm Hallertau Aroma [9.00 %] (15 min) Hops 3.8 IBU
2 Pkgs Swiss Lager (DCL #S-189) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 9.00 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
60 min Mash In Add 23.47 L of water at 70.2 C 63.0 C
10 min Mash Out Heat to 75.6 C over 2 min 75.6 C


Notes:
------


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

 

[notung]

I have a 5L batch of mountain pepper ryePA on the boil now. I got the mountain pepper from Dinner Plain at ~1500m. It is awesome stuff. I don't have any malted rye so I have chucked my baking flour in. It's BIAB so it doesn't seem to matter a whole lot.

grain bill
76% powells ale
8% joe white light crystal
5% weyermann munich I
5% whole rye flour
6% raw sugar

flavour
17g cascade - 60 mins
13g amarillo gold (cube)
handful (4g) mountain pepper (cube)

Mashed at 64C. I plan to pitch some #1272 in this. I hope it's nice.

 

[grod5]

Vienna Lager planned for Saturday or Sunday

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
2 Pkgs Munich Lager (Wyeast Labs #2308) [Starter Yeast-Lager

 

[manticle]

ESB for tomorrow

6 odd kg Marris otter
500g med crystal
200g biscuit
target and fuggles for bittering
target and ekg for flavour and aroma hops
Some brewing salts
London ale III or if I feel like it, pro culture wood ale
Caramelise some wort

Dry hopped with ekg and target

Haven't brewed for several weeks so looking forward to it.

Also might do a small mash to add to the sour beer cake as I need to bottle one soon, which means racking the youngest to glass and having free bugs that need food. Maybe pils, special B, biscuit and med crystal, mashed hot.

 

[tazman1967]

Summer Lightning Mk 1
English IPA


Type: All Grain
Date: 27/08/2010
Batch Size: 23.00 L
Brewer: Peter
Boil Size: 32.32 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.70 kg Pale Malt, Golden Promise (Thomas Fawcett Floor Malted) (5.9 EBC) Grain 96.31 %
0.18 kg Crystal (Joe White) (141.8 EBC) Grain 3.69 %
12.00 gm Goldings, East Kent [5.00 %] (Dry Hop 3 days) Hops -
50.00 gm Challenger [6.10 %] (60 min) Hops 32.8 IBU
30.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 8.0 IBU
0.25 gm Salt (Boil 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale



Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.94 % Actual Alcohol by Vol: 0.65 %
Bitterness: 40.9 IBU Calories: 90 cal/l
Est Color: 14.1 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 4.88 kg
Sparge Water: 19.33 L Grain Temperature: 22.2 C
Sparge Temperature: 76.0 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 12.74 L of water at 72.4 C 66.0 C
10 min Mash Out Add 8.14 L of water at 92.7 C 75.6 C



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 130.3 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 20.0 C

Notes


Created with BeerSmith

Notes:
The Brewery uses all EKG in the barrel version.
I used Wyeast 1028, I dont know strain the Brewery uses.

 

[white.grant]

Have just whirlpooled this

Recipe: Cascade AIPA
Brewer: Grant
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.063 SG
Estimated Color: 8.3 SRM
Estimated IBU: 63.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt Barrett Burston (3.0 SRM) Grain 66.67 %
2.00 kg Munich Malt - 10L (10.0 SRM) Grain 33.33 %
40.00 gm Cascade - Chinese [5.00 %] (60 min) Hops 27.2 IBU
34.00 gm Cascade - Chinese [5.00 %] (40 min) Hops 17.6 IBU
35.00 gm Cascade - Organic [7.20 %] (20 min) Hops 11.5 IBU
35.00 gm Cascade - Organic [7.20 %] (10 min) Hops 6.8 IBU
28.30 gm Cascade - Organic [7.20 %] (0 min) Hops -
1.16 items Whirlfloc Tablet (Boil 15.0 min) Misc


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.00 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.65 L of water at 74.4 C 67.8 C

 

[manticle]

Also might do a small mash to add to the sour beer cake as I need to bottle one soon, which means racking the youngest to glass and having free bugs that need food. Maybe pils, special B, biscuit and med crystal, mashed hot.

Went with (boiling now):

Sour/funk number 4
Type: All grain
Size: 17 liters

Color: 33 HCU (~17 SRM
Bitterness: 23 IBU

OG: 1.059

FG: 1.005

Alcohol: 7.0% v/v (5.5% w/w)

Grain: 2kg JW Pilsner
1kg Wey Vienna
1kg Wey Munich
100g Ding Special B
250g JW med crystal 70-80L

250 JW dark crystal

Mash: 69 degrees, 60 mins, 70% efficiency

Boil: 60 minutes SG 1.040 25 liters

Hops: 20g Styrian Goldings (3% AA, 60 min.)
20g Tettnanger (4.5% AA, 60 min.)

Considering scotch whisky and french oak for aging
Yeast cake from sour 3 (ie: straight onto yeast cake from previous sours - I never use the whole cake for regular beers but have been doing so for sour/experimental batches)

 

[Pennywise]

Throwing together a SMASH, not an overly exciting one but the day will be fun. 5kg JW ale and 30 IBU of Amarillo. Actually tempted to throw a little spec grain in there but I've got too many types to choose from, and then it wont be a SMASH

 

[jakub76]

Loving father's day, guilt-free brew day

Just about to start the sparge on my Hefeweizen.

24 litres into fermenter
2.75kg Wheat Malt
2kg Pilsen Malt
500g Munich Malt
150g Crystal 60
25g Hallertau (Pellets, 5.2% AA, 60mins) for 13IBU Tinseth (17 Rager)
Wyeast 3068

Slight tweak to my last one, a little less bittering plus I've used water infusion to ramp from the ferulic acid rest, 10min at 43C up to the 1st sacc rest at 64C for 40 minutes. Then I did a double decoction up to 70C for 30 minutes and finally 75C for mash-out.
Smells great and I quite enjoy the extra fiddling about doing the decoction.

 

[mje1980]

Brewing a bitter ( Surprise! )

86.8% Trad ale
7.9% Caramunich 3
5.3% Biscuit

Galena bittering

Willamette 10 mins

1.037
27 IBU
3.6%

Thames Valley 2.

Pre boil is 1.030, so might end up a little bigger than 1.037

 

[Bribie G]

ALDI ALE

Heap of rags and tags to use up so I'm doing a dark strong ale

4000 Galaxy
500 Munich 1
500 Caramalt
500 Joe White Choc Chit
whatever carafa or roast barley I can scrounge up from the depths of the bin

kilo o cornflakes
750 quick oats cereal mashed at 72 degrees with 500 of the galaxy
1000 moist brown sugar

30 US Northern Brewer 60 mins

Wyeast Irish Ale 1084

after going "WTF " Beersmith predicts around 8.7 %ABV :icon_drunk:

Edit: if there's enough goodness left in the bag I might partigyle a mild off it in the second urn. Woohoo.

 

[bum]

This arvo I managed to punch out a sneaky AIPA. Was supposed to be a "tribute" (as opposed to a proper clone) to Pliny the Elder loosely based on a recipe from Vinnie Cilurzo - except I dropped the OG slightly to make it a little more sessionable and I altered the hopping to suit no-chill. Only problem was I missed my grav a little and dropped a few points, hope the bitterness doesn't get too out of control.

Respect Your Elders
OG 1062
IBU 163 (...what?)
87% pale
4% light crystal
4% carapils
5% dex
90g Columbus @ 60
20g Columbus @ 35 (calculated @ 45)
28g Simcoe @ 20 (calculated @ 30)
20g each Centennial and Simcoe in the cube (calculated as flameout but I know this'll be out some)
Day 5 will get a hop tea of 1g/L blend of Columbus, Centennial and Simcoe and day 12 will get another hop tea of 3g/L blend of Columbus and Centennial

Actually, I'm pretty pissed about the gravity shortfall now that I think about the dilution from the hop teas. I'll have a think about beefing up with some LDME, maybe.

 

[praxis178]

Just crushed the grain for this one, mash in is tomorrow morning, no point in hurrying this one. :icon_cheers:

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Dortmund-ish
Brewer: Thomas Janstrom
Asst Brewer:
Style: Dortmunder Export
TYPE: All Grain
Taste: (45.0) Awesome and very balanced even after only 1 month.

Recipe Specifications
--------------------------
Batch Size: 37.85 L
Boil Size: 45.91 L
Estimated OG: 1.053 SG
Estimated Color: 6.7 SRM
Estimated IBU: 27.1 IBU
Brewhouse Efficiency: 84.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.80 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 73.8 %
1.03 kg Caramalt (BB) (30.0 SRM) Grain 13.1 %
1.03 kg Rye Malt (Weyermann) (3.0 SRM) Grain 13.1 %
41.54 gm Pearle [7.30%] (60 min) Hops 19.5 IBU
41.54 gm Mt. Hood [5.70%] (15 min) Hops 7.6 IBU
55.43 gm Saaz [3.80%] (0 min) (Aroma Hop-Steep) Hops -
1tab Irish Moss (Boil 10.0 min) Misc


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 7.86 kg
----------------------------
Name Description Step Temp Step Time
Protein Rest Add 14.76 L of water at 55.6 C 50.0 C 30 min
Saccrification Add 13.12 L of water at 91.8 C 67.8 C 30 min
Mash Out Add 11.48 L of water at 96.5 C 75.6 C 10 min

Yeast is Danish Lager by Wyeast (2024) 4.5L starter, and the ferm schedule is: 4days primary at 13C, 20days secondary at 10C, 7days at 8C and then CC at 0C for acouple of days, filter, keg and carb, then leave in a cool place til summer. :icon_drool2:

View attachment Dortmund_ish.txt

 

[praxis178]

Throwing together a SMASH, not an overly exciting one but the day will be fun. 5kg JW ale and 30 IBU of Amarillo. Actually tempted to throw a little spec grain in there but I've got too many types to choose from, and then it wont be a SMASH

I have one of these in keg right now and another fermenting (that one has 2.1% car-pils), I do this one quite often as its such a nice quaffing beer at the end of long day.....

 

[Screwtop]

All ready for an early start tomorrow:


Recipe: Duir Quert
Style: Special/Best/Premium Bitter
Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.046 SG
Estimated Color: 10.2 EBC
Estimated IBU: 31.8 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes


70% Pale Malt, Maris Otter
30% Munich I, Weyermann
25 IBU Challenger (90 min) Hops
7 IBU Styrian Goldings (15 min) Hops

Water treatment:
5.00 gm Epsom Salt (MgSO4)
10.00 gm Calcium Chloride
10.00 gm Gypsum (Calcium Sulfate)

0.50 Whirlfloc Tablet (Boil 15.0 min)

2000ml Starter English Ale (White Labs #WLP002)


Mash Schedule:

75 min 66.0 C
10 min Mash Out Heat to 77.0 C

 

[jyo]

All ready for an early start tomorrow:


Recipe: Duir Quert
Style: Special/Best/Premium Bitter
Batch Size: 24.00 L
Boil Size: 32.26 L
Estimated OG: 1.046 SG
Estimated Color: 10.2 EBC
Estimated IBU: 31.8 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes


70% Pale Malt, Maris Otter
30% Munich I, Weyermann
25 IBU Challenger (90 min) Hops
7 IBU Styrian Goldings (15 min) Hops

Water treatment:
5.00 gm Epsom Salt (MgSO4)
10.00 gm Calcium Chloride
10.00 gm Gypsum (Calcium Sulfate)

0.50 Whirlfloc Tablet (Boil 15.0 min)

2000ml Starter English Ale (White Labs #WLP002)


Mash Schedule:

75 min 66.0 C
10 min Mash Out Heat to 77.0 C

That looks nice, Screwy. I have a big bag of Challenger and Styrian coming in the mail.... Look at you with your 84% efficiency

 

[Screwtop]

That looks nice, Screwy. I have a big bag of Challenger and Styrian coming in the mail.... Look at you with your 84% efficiency

Favourite hop combo for UK Ales John