What Are You Brewing III

[geoff_tewierik]

Well it's powering along, pumping CO2 out the airlock, so keep those fingers crossed Perry.

(insert icon of fingers crossed)
:icon_cheers:

 

[JunkzOr]

I currently have a CPA can, 1kg BE2, 500gm LDME fermenting with US-05. Been going strong for 7 days between 17 and 19c but today being the 9th day seems fermentation is slowing down a bit now.

Intend to dry hop with 20gm of Amarillo after taking a reading tonight. SG was ~1020 on Monday so still has a bit to go.

This is my second brew.

 

[towards the dark side]

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

mmmm...sounds luuuuuusssshhhh :beer:

 

[Effect]

I currently have a CPA can, 1kg BE2, 500gm LDME fermenting with US-05. Been going strong for 7 days between 17 and 19c but today being the 9th day seems fermentation is slowing down a bit now.

Intend to dry hop with 20gm of Amarillo after taking a reading tonight. SG was ~1020 on Monday so still has a bit to go.

This is my second brew.

2nd brew and you are already using a good yeast and dry hopping...good work.

It doesn't take much to do grain steeping and mini hop boils either, so hope you keep on progressing!

 

[towards the dark side]

in the fermenter..

1 x 1.5kg coopers light malt 1kg dextrose Swiss lager yeast
14gm super alpha 60min, 25gm tettnang 15min, 25gm tettnang 5min

 

[.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

Hmmm, didnt quite hit targets on this one... OG is only 1.060.. Oh well, I'll still drink it...

but i now know the limitations of a 40L Urn... and this is it!!!!

 

[beerbrewer76543]

Did my fastest brew ever last night...

Cider #1
15L Apple juice
12L Apple and pear juice
500g sugaz
300g LDME
10g yeast nutrient
1L 2565 Kolsch yeast starter @16*C
OG 1.056

Cider #2
Same as above minus the sugaz
OG 1.049

Going to add a couple of sliced and pasteurised Granny Smith apples to each when I get around to it

Cheers :beer:

 

[bconnery]

Brewing the latest incarnation of my Sour Orange Belgian Ale.

Recipe: Sour Orange 2010
Brewer: Mooshells
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Estimated OG: 1.052 SG
Estimated Color: 25.4 EBC
Estimated IBU: 15.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
300.00 gm Brown Sugar, Dark (98.5 EBC) Extract 6.06 %
200.00 gm Brown Sugar, Light (15.8 EBC) Extract 4.04 %
3000.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 60.61 %
1000.00 gm Munich I (Weyermann) (14.0 EBC) Grain 20.20 %
250.00 gm Abbey Malt (45.0 EBC) Grain 5.05 %
200.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 4.04 %
20.00 gm B Saaz [6.80 %] (60 min) Hops 14.0 IBU
20.00 gm B Saaz [6.80 %] (2 min) Hops 1.2 IBU
2.00 tsp Sour Orange Rind (Boil 60.0 min) Misc
500.00 ml Sour Orange Juice (Boil 60.0 min) Misc
900.00 ml Sour Orange Juice (Boil 5.0 min) Misc


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4450.00 gm
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 19.07 L of water at 69.4 C 65.6 C


Notes:
------
Caramelized 250g brown sugar with 500ml juice and all rind. Added 3L of first runnings for additional caramelization.
Caremlized for approx 90 mins, added @45.
Added 900ml of boiled juice @flameout

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

 

[Screwtop]

Brewing the latest incarnation of my Sour Orange Belgian Ale.

Recipe: Sour Orange 2010
Brewer: Mooshells
Asst Brewer:
Style: Flanders Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Estimated OG: 1.052 SG
Estimated Color: 25.4 EBC
Estimated IBU: 15.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
300.00 gm Brown Sugar, Dark (98.5 EBC) Extract 6.06 %
200.00 gm Brown Sugar, Light (15.8 EBC) Extract 4.04 %
3000.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 60.61 %
1000.00 gm Munich I (Weyermann) (14.0 EBC) Grain 20.20 %
250.00 gm Abbey Malt (45.0 EBC) Grain 5.05 %
200.00 gm Caraaroma (Weyermann) (350.7 EBC) Grain 4.04 %
20.00 gm B Saaz [6.80 %] (60 min) Hops 14.0 IBU
20.00 gm B Saaz [6.80 %] (2 min) Hops 1.2 IBU
2.00 tsp Sour Orange Rind (Boil 60.0 min) Misc
500.00 ml Sour Orange Juice (Boil 60.0 min) Misc
900.00 ml Sour Orange Juice (Boil 5.0 min) Misc


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 4450.00 gm
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 19.07 L of water at 69.4 C 65.6 C


Notes:
------
Caramelized 250g brown sugar with 500ml juice and all rind. Added 3L of first runnings for additional caramelization.
Caremlized for approx 90 mins, added @45.
Added 900ml of boiled juice @flameout

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

Why am I compelled to follow this???

 

[Screwtop]

Brewday/Beerday here tomorow. Shed101 and I will be turning this out 50/50

Timothy Taylor Landlord Clone

Batch Size: 45.00 L
Boil Size: 54.95 L
Estimated OG: 1.042 SG
Estimated Color: 13.8 EBC
Estimated IBU: 34.0 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.06 kg Pale Malt, Maris Otter (5.9 EBC) Grain 99.16 %
0.06 kg Black (Patent) Malt (985.0 EBC) Grain 0.84 %
45.00 gm Goldings, East Kent 2006 [5.00 %] (90 miHops 14.9 IBU
45.00 gm Styrian Goldings [5.40 %] (90 min) Hops 16.1 IBU
40.00 gm Styrian Goldings [5.40 %] (10 min) Hops 2.9 IBU
10.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
20.00 gm Calcium Chloride (Mash 60.0 min) Misc
20.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 7.12 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Mash In - Sacch ResAdd 20.01 L of water at 75.4 C 67.0 C
10 min Mash Out Heat to 77.0 C over 15 min 77.0 C



Cheers,

Screwy

 

[bconnery]

Why am I compelled to follow this???

I'd like to say I'll save you a bottle Screwy, and I'll try, but this one is going to the keg for the first time ever...

I have bucketloads of sour oranges this year so there will be more.
The munich wort experiment version really didn't work so I need to get some more down...

 

[bconnery]

Cracked the grain on this one for tomorrow...
Low alcohol bitter for drinking soon...

Recipe: Bitter
Brewer: Mooshells
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Estimated OG: 1.031 SG
Estimated Color: 23.0 EBC
Estimated IBU: 25.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2800.00 gm Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 90.32 %
100.00 gm Brown Malt (145.0 EBC) Grain 3.23 %
100.00 gm Caraamber (Weyermann) (70.9 EBC) Grain 3.23 %
100.00 gm Pale Chocolate Malt (Thomas Fawcett) (800.Grain 3.23 %
25.00 gm First Gold [7.90 %] (55 min) Hops 22.8 IBU
20.00 gm Brewer's Gold [4.80 %] (5 min) Hops 2.3 IBU
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

 

[malt_shovel]

Nut brown Ale in the fermentor

4.25kg Pale Malt
0.55kg Amber Malt
0.5kg Crystal Malt
0.075kg Chocolate Malt

Mashed around 68 for about 4 or so hours (kids)

Boiled for 90 mins

16gms Northdown (7.2% AA) FWH
28gms EKG (4.4% AA) @ 15 mins

Racked onto Wyeast 1318 yeast cake
Fermented low early on (around 15 - 16) then slowly stepped it up to around 18oC.

 

[Damian44]

Just putting this on now. I thought i had a Munich Lager 2308 yeast cake to dump on to but it turns out its Wyeast 2633 Octoberfest Blend. 2633 isn't recommended for a Munich Dunkel but im left with no choice.

Type: All Grain
Date: 9/18/2010
Batch Size: 45.00 L
Brewer: Damian
Boil Size: 52.33 L Asst Brewer:
Boil Time: 70 min Equipment: Biab
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.30 kg Munich, Light (Joe White) (16.0 EBC) Grain 96.99 %
0.26 kg Carafa II (1100.0 EBC) Grain 3.01 %
19.00 gm Northern Brewer [8.50 %] (60 min) Hops 10.7 IBU
30.00 gm Tetanang [4.30 %] (60 min) Hops 8.6 IBU
28.00 gm Tetanang [4.30 %] (20 min) Hops 2.7 IBU
4 Pkgs Octoberfest blend 2633 (Wyeast Labs) Yeast-Lager



Beer Profile

Est Original Gravity: 1.043 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.27 % Actual Alcohol by Vol: 4.03 %
Bitterness: 22.0 IBU Calories: 380 cal/l
Est Color: 36.4 EBC Color: Color

 

[grod5]

Nut brown Ale in the fermentor

4.25kg Pale Malt
0.55kg Amber Malt
0.5kg Crystal Malt
0.075kg Chocolate Malt

Mashed around 68 for about 4 or so hours (kids)

Boiled for 90 mins

16gms Northdown (7.2% AA) FWH
28gms EKG (4.4% AA) @ 15 mins

Racked onto Wyeast 1318 yeast cake
Fermented low early on (around 15 - 16) then slowly stepped it up to around 18oC.






View attachment 40888

Beer Porn

:icon_drool2:

daniel

 

[winkle]

A batch of UXB Belgian Pale - sort of - (in the DB) first up, maybe a Smoked Robust Porter to follow (beers permitting) :unsure: .

 

[Tony]

Rauchbier

Oh where oh where can my Hoephner be,
Importer's took her away from me.
She's stayed in Germany so i've got to be good,
So i can brew a Rauchbier when i leave this world.



Bulls Hide Rauchbier

A ProMash Recipe Report

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

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 5.50
Anticipated OG: 1.050 Plato: 12.39
Anticipated EBC: 38.4
Anticipated IBU: 26.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
90.9 5.00 kg. Weyermann Smoked Germany 1.037 4
4.5 0.25 kg. Weyermann Carabohemien Germany 1.034 200
2.7 0.15 kg. Weyermann Carafa Special II Germany 1.036 1100
1.8 0.10 kg. Weyermann Caraaroma Germany 1.034 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hallertauer Mittelfruh Pellet 6.30 26.3 60 min.


Yeast
-----

White Labs WLP833 German Bock




90.9% and still nowhere near enough!

<_<

 

[Effect]

90.9% and still nowhere near enough!

<_<

You tried smoking your own?

 

[Tony]

You tried smoking your own?

Yeah ages ago i made a couple KG over Ironbark chips. 15% grist and it sent judges batty, reports have them shrinking naked into corners in the fetal position saying muma, muma, muma, over and over. It tasted like a bushfire in a glass and i do plan to make more. Time is the issue.

I should do it before the summer fire bans i guess

cheers

 

[bconnery]

This one is all cracked waiting for another brewday tomorrow.
Using up some hops and grains before another order.
NZ hopped pale ale.

Was planning on a pils with a little munich and wheat base but had less than I thought so upped the munich component.

Recipe: NZPA
Brewer: Mooshells
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 34.00 L
Estimated OG: 1.047 SG
Estimated Color: 13.4 EBC
Estimated IBU: 32.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2000.00 gm Pale Malt, Galaxy (Barrett Burston) (3.0 EGrain 42.28 %
1700.00 gm Munich II (Weyermann) (16.7 EBC) Grain 35.94 %
500.00 gm Wheat Malt (Barrett Burston) (3.0 EBC) Grain 10.57 %
300.00 gm Biscuit Malt (25.0 EBC) Grain 6.34 %
230.00 gm Abbey Malt (45.0 EBC) Grain 4.86 %
5.00 gm Southern Cross [14.80 %] (60 min) Hops 7.8 IBU
20.00 gm Hallertauer Aroma, New Zealand [8.10 %] (Hops 10.3 IBU
20.00 gm D Saaz [5.90 %] (15 min) Hops 5.6 IBU
20.00 gm Hallertauer Aroma, New Zealand [8.10 %] (Hops 6.2 IBU
20.00 gm D Saaz [5.90 %] (5 min) Hops 2.2 IBU
1 Pkgs SafAle American Ale (US56) (DCL Yeast #S-0Yeast-Ale