What Are You Brewing III

[Lord Raja Goomba I]

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

Probably a montreche wine yeast with 16% alcohol tolerance and will thin the body down to the needed levels. From all my research (including reading "brew beers like those you buy"), it will work well and this is the most neutrally flavoured wine yeast.

The smoked malt is weyerman. The reason? This is going to be a savour and special moment beer, rather than quaff beer. I had some really nice single malt scotch with a real smokey flavour, and fell in love with it. Figured a small amount in a beer will be quite good, given that the alcohol in this beer will be warming, therefore smokey flavour will complement, rather than be a bad thing in this beer.

I looked up tripel recipes, and formulated from there. Though a tripel is generally a light coloured beer (basically like a blonde on steroids) and I wanted a darker/caramel beer (like a leffe bruin on steroids). Like an alcoholic caramel pudding for grown up beer drinkers.

Just a calculated experiment.

 

[WSC]

Probably a montreche wine yeast with 16% alcohol tolerance and will thin the body down to the needed levels. From all my research (including reading "brew beers like those you buy"), it will work well and this is the most neutrally flavoured wine yeast.

The smoked malt is weyerman. The reason? This is going to be a savour and special moment beer, rather than quaff beer. I had some really nice single malt scotch with a real smokey flavour, and fell in love with it. Figured a small amount in a beer will be quite good, given that the alcohol in this beer will be warming, therefore smokey flavour will complement, rather than be a bad thing in this beer.

I looked up tripel recipes, and formulated from there. Though a tripel is generally a light coloured beer (basically like a blonde on steroids) and I wanted a darker/caramel beer (like a leffe bruin on steroids). Like an alcoholic caramel pudding for grown up beer drinkers.

Just a calculated experiment.

On smoked malt - with that small amount I doubt you will taste it much, especially as it ages. I used 500g in 20l and it is smokey but not hit you in the face, worth I try but if you want smoke I would up the amount, it is a bit of an acquired taste though.

 

[razz]

It's in the fermenter just now. Three cheers for Zwickels step mash profile, it lifted my efficiency a few more points.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Steam Ale
Brewer: JD
Asst Brewer:
Style: California Common Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 50.81 L
Estimated OG: 1.049 SG
Estimated Color: 22.1 EBC
Estimated IBU: 37.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 92.59 %
0.60 kg Dark Crystal (250.0 EBC) Grain 7.41 %
40.00 gm Cascade 08 [7.80 %] (Dry Hop 3 days) Hops -
20.00 gm Northern Brewer [7.00 %] (90 min) (First Hops 10.4 IBU
100.00 gm Northern Brewer [7.00 %] (20 min) Hops 26.8 IBU
1.00 tsp koppafloc (Boil 15.0 min) Misc
5.00 gm Calcium Chloride (Mash 90.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
12.00 gm Polyclar VT (Bottling 30.0 min) Misc
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager


Mash Schedule: My Mash
Total Grain Weight: 8.10 kg
----------------------------
My Mash
Step Time Name Description Step Temp
20 min Step Add 24.30 L of water at 59.4 C 55.0 C
35 min Step Heat to 63.0 C over 15 min 63.0 C
30 min Step Heat to 72.0 C over 20 min 72.0 C
10 min Step Heat to 78.0 C over 15 min 78.0 C


Notes:
------
using Zwickel's rest profile for Pils.

 

[Lord Raja Goomba I]

On smoked malt - with that small amount I doubt you will taste it much, especially as it ages. I used 500g in 20l and it is smokey but not hit you in the face, worth I try but if you want smoke I would up the amount, it is a bit of an acquired taste though.

Thanks WSC,

I might do that. I've never used it before, but this will make me a bit more likely to up the weight, though maybe not to the 500g you did. It's not going to be the main taste, just a nice aromatic undercurrent.

I think 12% beer is an acquired taste, and this will be aged, so that the flavours are mellowed out.



Goomba

 

[cdbrown]

In the fermenter right now have a German Pils with S-189 and an Oktoberfest with Wyeast 2633. This weekend I hope to brew an Alt and if time permits a Kolsch

Recipe Specifications
--------------------------
Batch Size: 22.80 L
Boil Size: 27.94 L
Estimated OG: 1.051 SG
Estimated Color: 25.7 EBC
Estimated IBU: 43.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.63 kg Pilsner (Weyermann) (3.3 EBC) Grain 68.59 %
0.90 kg Munich I (Weyermann) (14.0 EBC) Grain 17.01 %
0.45 kg Aromatic Malt (Dingemans) (37.4 EBC) Grain 8.50 %
0.23 kg Caramunich III (Weyermann) (139.9 EBC) Grain 4.29 %
0.09 kg Carafa Special I (Weyermann) (630.4 EBC) Grain 1.61 %
20.00 gm Magnum [15.60 %] (60 min) Hops 40.9 IBU
14.00 gm Tettnang [4.50 %] (15 min) Hops 2.2 IBU
1 Pkgs SafAle German Ale (DCL Yeast #K-97) Yeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 5.29 kg
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
90 min Saccharification Add 15.88 L of water at 71.2 C 65.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

 

[bradsbrew]

Grain is milled, HLT is full and on timer for 4am. Should be mashing this in around 5.30 am. 1st triple batch of the day.

Hop Pistols Anarchy in the APA
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 60.0
Total Grain (kg): 10.900
Total Hops (g): 161.00
Original Gravity (OG): 1.046 (P): 11.4
Colour (SRM): 10.3 (EBC): 20.3
Bitterness (IBU): 39.9 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
1.400 kg Pale Ale Malt (12.84%)
8.600 kg Maris Otter Malt (78.9%)
0.450 kg Crystal 120 (4.13%)
0.150 kg Special-B (1.38%)
0.300 kg Wheat Malt (2.75%)

Hop Bill
----------------
50.0 g Simcoe Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.8 g/l)
30.0 g Willamette Pellet (7.1% Alpha) @ 15 Minutes (Boil) (0.5 g/l)
45.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.8 g/l)
36.0 g Chinook Pellet (11.4% Alpha) @ 0 Minutes (Dry Hop) (0.6 g/l)

Single step Infusion at 66C for 90 Minutes.
Fermented at 19c with Wyeast 1056 - American Ale


Recipe Generated with BrewMate


Cheers Brad

 

[bradsbrew]

Two triple batches done and dusted by 2.30. Thats 120L of nectar in cubes and fermenters.......I shouldnt have to brew for at least 2 weeks now.

Time for a beer

:icon_chickcheers:

 

[drew9242]

Two triple batches done and dusted by 2.30. Thats 120L of nectar in cubes and fermenters.......I shouldnt have to brew for at least 2 weeks now.

Time for a beer

:icon_chickcheers:

I give you a week :icon_chickcheers:

 

[Duff]

An APA today, 1.051 and 36IBU. Pils, Wheat, Munich and Caramel, hopped with Centennial and Amarillo. Will ferment with WLP029 Kolsch.

 

[manticle]

Thanks WSC,

I might do that. I've never used it before, but this will make me a bit more likely to up the weight, though maybe not to the 500g you did. It's not going to be the main taste, just a nice aromatic undercurrent.

I think 12% beer is an acquired taste, and this will be aged, so that the flavours are mellowed out.



Goomba

I've used up to around 30-35 % before and got just a nice level of smoke. It does also fade with time. Go with what you have because it's better to shoot under than over with a strong flavour but don't be surprised if the first attempt is lacking in the smoke department. Certainly won't come out like an Islay whisky.

 

[randyrob]

Alt Ctrl Del (Dusseldorf Altbier)

Original Gravity (OG): 1.050 (P): 12.4
Colour (SRM): 13.2 (EBC): 26.0
Bitterness (IBU): 42.7 (Average)

70% Munich I
28.5% Pale Malt
1.5% Carafa II malt

1.1 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.7 g/L Pacific Hallertau (6.1% Alpha) @ 15 Minutes (Boil)

PH 5.2 @ 60 Minutes (Mash)
Whirlfloc Tablet @ 15 Minutes (Boil)
Yeast Nutrient @ 15 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 20C with Safale US-05

Recipe Generated with BrewMate

 

[Fourstar]

double brew day as usual.

Got a red rice ale and a clone of Racer No 5 from Zymurgy lined up but dumbing down the OG. Im not really interested in a 7% headbanger. 6.5% is a good enough sacrifice! :lol:

Red Rice Ale
Blonde Ale

Type: All Grain
Date: 21/08/2010
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
4.00 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 70.80 %
1.00 kg Red Rice (1.0 SRM) Grain 17.70 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 8.85 %
0.15 kg Caramalt (Joe White) (17.3 SRM) Grain 2.65 %
20.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 28.9 IBU
25.00 gm Hallertauer [6.40 %] (0 min) Hops -
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.94 %
Bitterness: 28.9 IBU
Est Color: 4.0 SRM

Mash Profile
60 min Mash In Add 16.14 L of water at 73.0 C 67.0 C
10 min Mash Out Add 10.09 L of water at 83.9 C 73.0 C




Racer 5 IPA
American IPA

Type: All Grain
Date: 22/08/2010
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
5.50 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 77.46 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (2.0 SRM) Grain 14.08 %
0.30 kg Carafoam (Weyermann) (2.0 SRM) Grain 4.23 %
0.30 kg Caramalt (Joe White) (17.3 SRM) Grain 4.23 %
20.00 gm Columbus (Tomahawk) [14.50 %] (60 min) (First Wort Hop) Hops 30.9 IBU
30.00 gm Columbus (Tomahawk) [14.50 %] (20 min) Hops 25.5 IBU
30.00 gm Centennial [6.00 %] (20 min) Hops 10.5 IBU
15.00 gm Columbus (Tomahawk) [14.50 %] (10 min) Hops 7.6 IBU
15.00 gm Cascade [5.00 %] (10 min) Hops 2.6 IBU
15.00 gm Centennial [6.00 %] (Dry Hop 3 days) Hops -
15.00 gm Columbus (Tomahawk) [14.50 %] (Dry Hop 3 days) Hops -
15.00 gm Amarillo [6.90 %] (Dry Hop 3 days) Hops -
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.066 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.51 %
Bitterness: 77.2 IBU
Est Color: 6.6 SRM

Mash Profile
60 min Mash In Add 20.55 L of water at 72.9 C 67.0 C
10 min Mash Out Add 9.34 L of water at 87.9 C 73.0 C

 

[Effect]

Got the dubstep blaring - brewing is all clean, just waiting for miles to swing by so I can't start crushing some grain. Hadn't planned on brewing today, but after waking up and taking the dog for a walk and noticing that today is going to be a great day, just brought back memories of my first brew attempts. Going to do an APA of sorts - d saaz, galaxy maybe...to many hops = greater opportunity costs.

Cheers
Phil

 

[bum]

Let us know how the Racer 5 works out, Fourstar. One of the highlights of my last US trip.

 

[Tony]

Its warmed up and im getting on the Weisen bandwagon!

Last one to ferment on the floor untill it gets really hot and i start running saisons in my 35 deg garage

weizen

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 11.30
Anticipated OG: 1.050 Plato: 12.28
Anticipated EBC: 7.7
Anticipated IBU: 12.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
26.5 3.00 kg. Weyermann Pilsner Germany 1.038 4
61.9 7.00 kg. Weyermann Pale Wheat Germany 1.038 4
5.3 0.60 kg. Weyermann Carahell Germany 1.035 26
6.2 0.70 kg. Rice Gulls Australia 1.000 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
44.00 g. Hallertauer Mittelfruh Pellet 6.30 12.7 40 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen

 

[manticle]

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)

No time to brew this weekend and want to keep stocks continuous so I've decided to add 1388 to this and make it a belgian of sorts instead of a funked beer. I have a starter going (this one's been in the cube all week).

 

[Fourstar]

Let us know how the Racer 5 works out, Fourstar. One of the highlights of my last US trip.

well it looks like ive fuffed the recipe too!

ive gone with 77IBU (for some unknow reason) when its actually 70IBU

maybe i'll adjust the additions 5 min later to compensate. that should do the trick (although proabably worth a pinch of shit when it comes to NC'ing. )

70 IBU, 100 IBU. either way with that ABV and hopping rate its going to be BIG!

 

[jakub76]

Bottling and brewing today.
Bottling's done and the boil's just about to start on my APA with a few tweaks inspired by Epic Pale Ale.

Crocodilion APA II
24 litres
4.5kg Maris Otter (Thomas Fawcett 4L)
500g Munich Light (7.5L)
250g Crystal Light (65L)
250g CaraMalt (20L)
250g CaraPils (1.5L)

100g Cascade 7.8% Pellets

8g Cascade 7.8% 75min 6 IBU
14g Cascade 7.8% 30min 8 IBU
34g Cascade 7.8% 10min 9 IBU
20g Cascade 7.8% 1min 1 IBU
24g Cascade 7.8% Dry Hop into fermenter on day 5

Wyeast 1272 American Ale II (1^st Generation)

24 IBU (Tinseth / 27 IBU Rager) based on 69% efficiency

1.051OG – 1.013FG estimated
5.0% ABV + .3% priming (170g Dextrose) = 5.3%

2 grams Gypsum
3.4 grams Calcium Chloride
2 grams Epsom Salts

 

[geoff_tewierik]

Dumped my starter into the rest of the Doppelbock this morning. Here's hoping it all goes well and doesn't get stuck like the last one, I'd love this to get under 1020.

 

[winkle]

Dumped my starter into the rest of the Doppelbock this morning. Here's hoping it all goes well and doesn't get stuck like the last one, I'd love this to get under 1020.

(insert icon of fingers crossed)
:icon_cheers: