What Are You Brewing III

[kirem]

NthBrownAle

A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

11-C English Brown Ale, Northern Brown

Min OG: 1.040 Max OG: 1.052
Min IBU: 20 Max IBU: 30
Min Clr: 24 Max Clr: 43 Color in EBC

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

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 3.28
Anticipated OG: 1.041 Plato: 10.30
Anticipated EBC: 28.9
Anticipated IBU: 24.4
Brewhouse Efficiency: 81 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
76.3 2.50 kg. Bairds Golden Promise Great Britain 1.038 6
7.6 0.25 kg. Dingemans Biscuit Malt 1.030 23
8.5 0.28 kg. Bairds Amber Ale Great Britain 1.038 6
4.6 0.15 kg. Weyermann Caramunich I Germany 1.036 100
3.1 0.10 kg. Weyermann Carafa Special I Germany 1.036 950

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. 2007 Magnum Pellet 12.50 22.6 90 min.
14.00 g. 2008 Goldings - E.K. Pellet 4.80 1.8 5 min.


Yeast
-----

Nottingham/Swiss blend

 

[yardy]

a quick wheaty, just threw the cube in the pool B)

Sour Krout

3000 Pils
2000 Wheat

Hallertauer Aroma to 21 IBU with a little aroma addition of same at FO

Danstar Munich

cheers

Dave

 

[raven19]

Recipe: 18 Kings Kolsch Mk II

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.63 L
Estimated OG: 1.048 SG
Estimated Color: 7.0 SRM
Estimated IBU: 29.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.60 kg Pilsner (2.0 SRM) Grain 83.64 %
0.40 kg Munich (9.0 SRM) Grain 7.27 %
0.40 kg Wheat (2.5 SRM) Grain 7.27 %
0.10 kg Caramalt (125.0 SRM) Grain 1.82 %
40.00 gm Chinese Saaz [4.30 %] (60 min) Hops 18.7 IBU
25.00 gm Chinese Saaz [4.30 %] (45 min) Hops 10.7 IBU
0.50 items Whirlfloc (Boil 15.0 min) Misc
1 Pkgs 2565 Kolsch (Wyeast) Yeast-Ale


Mash Schedule: *** Single Infusion, Batch Sparge
Total Grain Weight: 5.50 kg
----------------------------
*** Single Infusion, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.33 L of water at 68.9 C 63.0 C
10 min Mash Out Error: Infusion temperature above bo75.6 C


Notes:
------

SG 12 Brix (Filled cube perfectly) 1047

 

[under]

Two in the fermenter as we speak.

1. Fents and Troys Cream Ale - It finished up today 1050-1013. Tasted a sample from the tube, beautiful. Crash chill tomorrow. Keg next week. Drink in another week or so.

2. Tonys Aussie Ale - This thing was nice going into the cube. Looking at a day or so more to ferment out, then crash chill. Keg mid next week.

 

[winkle]

Getting geared up for a couple of batches this weekend.

Acerola Sour
Fruit Beer


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 (Barrett Burston) (2.0 SRM) Grain 76.92 %
0.50 kg Rice, Flaked (1.0 SRM) Grain 9.62 %
0.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 9.62 %
0.20 kg Munich Malt - 10L (10.0 SRM) Grain 3.85 %
20.00 gm Newport [11.00 %] (60 min) Hops 24.7 IBU
0.25 tsp Koppafloc (Boil 10.0 min) Misc
1.00 kg Acerola Cherries (Secondary 4.0 days) Misc
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale

Beer Profile

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.19 %
Bitterness: 24.7 IBU Calories: 90 cal/l
Est Color: 4.3 SRM
(It will end up bright pink/red after the fruit addition)

and a slight variation on a recipe Snow posted a while back,

Batemans Dark Mild Impersonator
Mild


Type: All Grain

Batch Size: 23.00 L

Boil Size: 26.77 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
2.80 kg Pale Malt, Maris Otter (3.0 SRM) Grain 75.88 %
0.40 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.84 %
0.25 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 6.78 %
0.24 kg Black (Patent) Malt (500.0 SRM) Grain 6.50 %
22.00 gm Challenger [7.50 %] (70 min) Hops 20.1 IBU
10.00 gm Goldings, East Kent [5.00 %] (10 min) (Aroma Hop-Steep) Hops -
0.29 tsp Koppafloc (Boil 10.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

I'm really looking forward to the sour beer, I could use one right now :icon_cheers:

 

[randyrob]

Meh Pale (10A. American Pale Ale)

Original Gravity (OG): 1.050
Colour (SRM): 5.8
Bitterness (IBU): 39.1

92% Pale Malt
5% Wheat Malt
3% Caramunich I

0.3 g/l Columbus (14.2% Alpha) @ 60 Minutes
2.5 g/l Cascade (7.8% Alpha) @ 10 Minutes
0.5 g/l Galaxy (15% Alpha) @ 10 Minutes
2.5 g/l Cascade (7.8% Alpha) @ 0 Minutes
0.5 g/l Galaxy (15% Alpha) @ 0 Minutes

Single step Infusion at 66*C for 90 Minutes. Boil for 90 Minutes

Fermented at 20*c with Safale US-05

Recipe Generated with BrewMate

 

[Spoonta]

Rob that looks good

 

[j1gsaw]

Wacked a couple of pils down yesterday.

4500g Galaxy
500g BB wheat

Hersbrucker 35g/60m
25g/40m
20g/20m
10g/2m
Wyeast 2247PC Euro lager


100% Bohemian Pilsener

5000g Bo pils
N'Brewer 25g/60m
Czech Saaz 15g/40m
Czech Saaz 15g/20m
Saaz B flowers 8g/2m

Wyeast 2782 Staro Prague Lager

 

[rowanb]

Cream ale recipe from one of the Jamil radio shows - pilsner, pale, flaked maize, sugar and saaz.
http://beerdujour.com/Recipes/Jamil/The_Ja..._Cream_Ale.html

Lovely day in Sydney for brewing - just knocked off and am following up with a ripper bacon and egg pie from taste.com.au
http://www.taste.com.au/recipes/1486/bacon+and+egg+pie

 

[reviled]

Well got a busy busy day tomorrow but im starting to run out of beer so brewed this tonight, just turned on the chiller B)

First brew in almost 2 months, been hanging out!! lol

54% Maris Otter
10% Maize
20% Rye
5% Wheat
5% Sugar
6% Global Caralight

60 - 12g Sauvin 11.6%
15 - 10g Motueka 8.6%

French Saison Yeast - planning on not doing a starter, got heaps of trub so will just direct pitch for some nice phenols!!

 

[bradsbrew]

Finally got around to brew a Vienna 20 min into a 90 min boil ATM

Vienna Lager

3.5kg Wey Vienna
1.0kg Galaxy
0.25kg Wey Pale Wheat
0.027g Black Malt


20g Hallertauer Mittlefrau @ 60
20g Hallertauer Mittlefrau @ 15
15g Czech Saaz @ 10
15g Czech Saaz @ 0


Mash @ 65

2124 Bavarian Lager yeast

Brad

 

[Goofinder]

0.027g Black Malt

Hope you're not expecting much from this!

Looks good, I've got a Vienna on tap at the moment and it's going down pretty well.

 

[raven19]

Just crushed the grain and set the timer for this mild, a tweaked version of 3G's Mild.

6am brew Saturday....

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 3G's Mild Mk II

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.00 L
Estimated OG: 1.035 SG
Estimated Color: 20.5 SRM
Estimated IBU: 21.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.80 kg Munich (9.0 SRM) Grain 41.38 %
1.80 kg Pilsner (2.0 SRM) Grain 41.38 %
0.30 kg Carapils (4.0 SRM) Grain 6.90 %
0.20 kg Caraaroma (350.0 SRM) Grain 4.60 %
0.20 kg Wheat (2.5 SRM) Grain 4.60 %
0.05 kg Carafa II (900.0 SRM) Grain 1.15 %
30.00 gm East Kent Goldings [4.80 %] (60 min) Hops 15.9 IBU
20.00 gm Styrian Goldings [4.80 %] (15 min) Hops 5.3 IBU
0.5 items Whirlfloc (Boil 15.0 min) Misc
1 Pkgs 1469 (Wyeast) Yeast-Ale


Mash Schedule: *** Single Infusion, Batch Sparge
Total Grain Weight: 4.35 kg
----------------------------
*** Single Infusion, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 11.33 L of water at 75.8 C 69.0 C
10 min Mash Out Add 6.35 L of water at 89.0 C 75.6 C


Notes:
------
Mash 69

 

[bradsbrew]

Hope you're not expecting much from this!

Just a bit of colour. And i'm am quite impressed with the colour into the cube. I have no idea what it is supposed to look like but my calculations tel me this is a vienna.

Cheers

 

[Goofinder]

Just a bit of colour. And i'm am quite impressed with the colour into the cube. I have no idea what it is supposed to look like but my calculations tel me this is a vienna.

It was the 0.027g I was commenting on (rather than 27g as I think you meant)

I used 50g of roast barley to get the colour in mine - was basically going off the specs as well.

 

[browndog]

Putting this one down in the morning.... my first Vienna Lager

3.5kg Vienna
1.0kg BB Pils
0.030 Black malt

20g first gold @ 60
15g czech saaz @10
15G czech saaz @5

wyeast 2124

Brad

Hope you are going to bring some of that to BABBs mate.

 

[browndog]

I wish i could get calamansi limes, had to go the old tahitian lime. chewing on pandan leaf is tannic and bitter, you spit out the leaf and all you end up with is a beautiful nutty rice/malty flavour on the palate! It's awesome! Hopefully its a show stopper and doesnt end up like lemon/lime dishwashing liquid!

Mate, you should be able to get them in an asian grocery store or if you want a tree, go to bunnings and get a cumquat tree, it is the same thing, I have one in my yard. Your recipe is very interesting, I have a kaffir lime tree in my yard, you use the leaves for cooking. They have very small fruit but are not useful for anything. I scratched the skin of one the other day and it had a very intense lime aroma. The Scientist was there at the time and he immediately said "I'd be putting that in a wit"

cheers

Browndog

 

[RdeVjun]

Mate, you should be able to get them in an asian grocery store or if you want a tree, go to bunnings and get a cumquat tree, it is the same thing, I have one in my yard. Your recipe is very interesting, I have a kaffir lime tree in my yard, you use the leaves for cooking. They have very small fruit but are not useful for anything. I scratched the skin of one the other day and it had a very intense lime aroma. The Scientist was there at the time and he immediately said "I'd be putting that in a wit"

My brewing horizons are broadening... ta! :icon_cheers:

A bit OT: My family calls kaffir "testicular lime", a pic should explain. We all enjoy using the leaves and rind in cooking, I always tax my brother's kaffir/ testicular bush for the fantastically aromatic leaves and fruit when I'm over. Our family grew up with cumquat marmalade as we had a couple of bushes in the chook pen, we were never too fussed on it as youngsters, these days I wouldn't mind some at all though.

 

[Screwtop]

Our family grew up with cumquat marmalade as we had a couple of bushes in the chook pen, we were never too fussed on it as youngsters, these days I wouldn't mind some at all though.

Was known as Tom Cat Marmalade at our place. Like you I miss it now :lol:

Screwy

 

[winkle]

Mate, you should be able to get them in an asian grocery store or if you want a tree, go to bunnings and get a cumquat tree, it is the same thing, I have one in my yard. Your recipe is very interesting, I have a kaffir lime tree in my yard, you use the leaves for cooking. They have very small fruit but are not useful for anything. I scratched the skin of one the other day and it had a very intense lime aroma. The Scientist was there at the time and he immediately said "I'd be putting that in a wit"

cheers

Browndog

Calamansi's have to be used green and 'piquet'. How about a scratch calamansi wit comp some time? BABBs?