What Are You Brewing III

[NickB]

Brewing tomorrow morning as well! Must be a good day in QLD


Recipe: Light Rice Lager MK III
Style: 1A-Light Lager-Lite American Lager

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Final Batch Volume: 20.00 l
Expected OG: 1.038 SG
Expected FG: 1.010 SG
Expected ABV: 3.7 %
Expected IBU (using Tinseth): 14.4
Expected Color: 5.4 EBC
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins

Fermentables
Australian BB Galaxy 2.850 kg (74.0 %) In Mash/Steeped
US Flaked Rice 1.000 kg (26.0 %) In Mash/Steeped

Hops
Czech Saaz (4.0 % alpha) 25 g Loose Pellet Hops used 60 Min From End

Other Ingredients
Koppafloc 2 g used In Boil

Yeast: DCL S-23-SafLager West European Lager (Slurry - 1 cup)

Mash Schedule
Mash Type: Full Mash
Schedule Name: Two Step Infusion (50-64C/122-148F)


Cheers!

 

[drsmurto]

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

Yet to combine those 2 hops Screwy but have open packs of both and top cropped some 1469 last night......

Are you adjusting rainwater?

 

[praxis178]

Brewing tomorrow morning as well! Must be a good day in QLD


Recipe: Light Rice Lager MK III
Style: 1A-Light Lager-Lite American Lager

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Final Batch Volume: 20.00 l
Expected OG: 1.038 SG
Expected FG: 1.010 SG
Expected ABV: 3.7 %
Expected IBU (using Tinseth): 14.4
Expected Color: 5.4 EBC
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins

Fermentables
Australian BB Galaxy 2.850 kg (74.0 %) In Mash/Steeped
US Flaked Rice 1.000 kg (26.0 %) In Mash/Steeped

Hops
Czech Saaz (4.0 % alpha) 25 g Loose Pellet Hops used 60 Min From End

Other Ingredients
Koppafloc 2 g used In Boil

Yeast: DCL S-23-SafLager West European Lager (Slurry - 1 cup)

Mash Schedule
Mash Type: Full Mash
Schedule Name: Two Step Infusion (50-64C/122-148F)


Cheers!

Nice one, will have to do one next, always nice to have a light option on tap, and I liked it heaps that weekend at your place.

And yes it is a nice day day in QLD, sun is shining, kettle is hot, mash is doing it's thing, and my coffee is black! :icon_cheers:

 

[NickB]

Indeed TJ, it's a nice one. Gotta get the lawns done sometime today too. Gotta love a day off!!!

Just boiling the Rice for my brew ATM, the mash is resting at 50C, ready to step up to 64C when the rice goes in

Haven't brewed for over a month, great to be back into it!

Cheers!

 

[.DJ.]

My weekend brew... BIAB #2

mmmm, simcoe...

4.87 kg Pilsner (2 Row) UK (2.0 EBC) Grain 66.99 %
0.80 kg Caramalt (21.5 EBC) Grain 11.00 %
0.80 kg Munich Malt (17.7 EBC) Grain 11.00 %
0.80 kg Oats, Flaked (2.0 EBC) Grain 11.00 %
30.00 gm Simcoe [12.20 %] (Dry Hop 5 days) Hops -
60.00 gm Simcoe [12.20 %] (25 min) Hops 42.3 IBU
60.00 gm Simcoe [12.20 %] (10 min) Hops 22.1 IBU
30.00 gm Simcoe [12.20 %] (5 min) Hops 6.1 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.074 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.42 %
Bitterness: 70.4 IBU

 

[winkle]

I'm considering putting down a couple of Pilseners for an upcoming 21st. Anyone used Bobek hops in a Bo Pils?
Suggested aroma and flavour additions for a 20 litre batch?
(Yeah I know I'm lazy but I don't have access to BeerSmith at work and thinking of beer makes the time go faster)

 

[NickB]

Never even heard of them - had to go look them up on Craftbrewer....!

Be interested to try them, especially at the price!

Let me know how it goes, Perry.

Cheers

 

[yardy]

planning an English IPA for tomorrow/friday, can't see any in the recipe DB so I'm going off jamil's recipe.

 

[Bribie G]

Bobek hops from Slovenia :icon_drool2:
I'm going to get some as well, don't forget we are talking Slovenia here, not Slovakia so this is the Land where Styrian Goldings come from, which is also historically derived from Fuggles. Yumyum

 

[Phoney]

ALDI ALE

Mate, you would have got 100 lashes and sentenced to life of hard labour in Deutschland under Reinheitsgebot law if they saw that recipe. :lol:

I'd be keen to know how it turns out though, just for interests sake. Keep us updated

 

[RdeVjun]

I'm considering putting down a couple of Pilseners for an upcoming 21st. Anyone used Bobek hops in a Bo Pils?
Suggested aroma and flavour additions for a 20 litre batch?
(Yeah I know I'm lazy but I don't have access to BeerSmith at work and thinking of beer makes the time go faster)

No, not tried Bobek in a pils I'm afraid, but quite OK late in ESBs though! I ran out of Styrian and subbed 1/3 Aurora, 2/3 Bobek, really nice in a Landlord-ish hops scheduled ESB, have one that's going fast and another approaching liftoff: :icon_drool2:

As an aside, I've knocked off the fermenter hops for a bit, have only been adding kettle hops in the ESBs, the difference is not mind- blowing, a big whack (1.5- 2.5g/L) at FO seems to be more stable, but I do miss some of the fresh aromatics of late fermenter hops (French- pressed tea a la BribieG or dry, both as fermentation tails off). :unsure:

But, as far as trying it an a Bo Pils, I just dunno, really getting out of my league to be honest.

 

[Screwtop]

Yet to combine those 2 hops Screwy but have open packs of both and top cropped some 1469 last night......

Are you adjusting rainwater?

No, adjusting Gympie Water!!

Screwy

 

[_HOME_BREW_WALLACE_]

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.

Will be very Interested to find out how this one goes Bribie keep us informed please, I have ur Carlton crown Mid style bubbling away in the fridge stil probably fine and start lagering next week!

 

[bradsbrew]

This will be the second triple batch getting put through the brewery tommorrow. Will end up with three 20L cubes and will use a different yeast for each.


Aussie Summer Ale

Vienna Lager

Recipe Specs
----------------
Batch Size (L): 60.0
Total Grain (kg): 9.500
Total Hops (g): 120.00
Original Gravity (OG): 1.044 (P): 11.0
Colour (SRM): 12.5 (EBC): 24.6
Bitterness (IBU): 22.1 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
2.000 kg Cane Sugar (21.05%)
2.000 kg Caramunich III (21.05%)
4.500 kg Pale Ale Malt (47.37%)
1.000 kg Vienna (10.53%)

Hop Bill
----------------
50.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 60 Minutes (Boil) (0.8 g/l)
40.0 g Tettnanger Pellet (4% Alpha) @ 0 Minutes (Boil) (0.7 g/l)
30.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 0 Minutes (Dry Hop) (0.5 g/l)

Single step Infusion at 64C for 90 Minutes.
Fermented at 20c with


Recipe Generated with BrewMate


Never used this combo of hops before, anyone tried the tettnang with POR?


Cheers Brad

 

[drsmurto]

>20% crystal and >20% sugar.

What's your thinking behind this?

 

[Screwtop]

>20% crystal and >20% sugar.

What's your thinking behind this?

I'm interested to know also, was if for the crystal flavour/colour, but then compensating for the high amount of dextrinous malt using sugar to maintain attenuation? Otherwise a bit like 20 + (-20)

Cheers,

Screwy

 

[jbirbeck]

>20% crystal and >20% sugar.

What's your thinking behind this?

+1

2kg of caramunich??

 

[bradsbrew]

>20% crystal and >20% sugar.

What's your thinking behind this?

I'm interested to know also, was if for the crystal flavour/colour, but then compensating for the high amount of dextrinous malt using sugar to maintain attenuation? Otherwise a bit like 20 + (-20)

Cheers,

Screwy

+1

2kg of caramunich??

Doh, hit the wrong grain, its suppose to be Munich 2 not caramunich. Brought the colour back to where its should be. :icon_cheers:

Cheers

 

[Lord Raja Goomba I]

Planning on doing some Belgian-esque rocket fuel for next year's winter warmer:

Original Gravity
1.116
Final Gravity
1.010
Color
18 SRM / 35 EBC

Mash Efficiency
75% (worst case)
Bitterness
29.9 IBU BU:GU 0.26
Alcohol
11.6% ABV

% KG HWE L
MALT OR FERMENTABLE

74% 5.500kg Weyerman Bohemian Pilsener 309 2
14% 1.000 Belgian Candy Sugar Amber 300 75
7% 0.500 Weyermann Abbey Malt 284 17
3% 0.200 Caramel Wheat malt 325 6
1% 0.100 Weyermann Rye 284 3
1% 0.100 Smoked Malt 309 9

Batch size: 15.0 liters

boil 60 mins Halltertauer Mittelfrauh pellet 4.5
boil 60 mins pellet 8.2
boil 15 mins Goldings, East Kent pellet 5.0

 

[Stuster]

What yeast are you planning to use on that, Lord R? Why the smoked malt? Is that Weyermann or something else?