What Are You Brewing III

[.DJ.]

tough brew night coming up for me...

Should take a good few minutes...

St Peters Norwest Pale Ale FWK dumped on a cake of Nothingham...

Might dry hop with some NS or Galaxy to really make things difficult..

 

[beerbog]

Doc's Bavarian Weizen

Done as BIAB, 4 days into ferment, sitting happily at 18 - 19 deg under an stc - 1000 control. Mmmmmmmmmmmm. :beerbang:

 

[Lecterfan]

A kind of dry-ish Schwarzbier. This is a partial recipe I've done twice and loved but this is my first AG attempt at it.

4.2kg JW Pils malt
500gms JW Light Munich
250gms Carapils
250gms Wey Carafa I

30gms %4.4 Hallertau for 60 mins.
15gms Horizon %10 for 60 mins....shooting for around %27 IBU, no aroma or flavour additions.

Mash:
50c-ish for 20 mins
60c-ish for 45mins
70c-ish for 15mins
mash out 78c (the "ish" is because I am still getting used to my gear when it comes to changing temps using an infusion...open to suggestions here, but I'm not ready to attempt a decoction).

Wyeast Bav 2206. Final volume around 26L, 23 into the fermenter.

Used to love tooheys old until I started brewing this recipe. I am hoping the majority of the mash at a low temp should help get plenty of easily fermentables for the yeast to devour.

Have a good one...

 

[RdeVjun]

Was that the first one argon? Had a definite Styrian I thought, but the whole series were out of my league to be honest. Pardon me if I'm mistaken!

Forget exactly how they all rated overall, I guess it was well- received if you're brewing it again, or is this the adjusted version?

Found the notes from a Belgian Blonde i did a looong time back...

 

[argon]

Was that the first one argon? Had a definite Styrian I thought, but the whole series were out of my league to be honest. Pardon me if I'm mistaken!

Forget exactly how they all rated overall, I guess it was well- received if you're brewing it again, or is this the adjusted version?

Yep this is the first one that hit our table... pleasantly surprised really. I didn't get much hop character at all from it. Fairly sweet and a touch harsh... but well received for sure.

We ended up giving it a 37... this is even after Geof pretty much recognised that i was tasting my own beer trying knock the score up a bit

Good to catch up with you too... gonna start taking some decent notes now i've seen you'r little book :icon_cheers:

Landlord tomorrow... can't wait.

Edit: BTW the way the Belgian from last night was a BIAB and no chill :lol:

 

[RdeVjun]

Ahh, goodly goodly! Your sig needs a slight update then!

Oh my, another NC BIABer, hey? Tsk, tsk... just where do they get them from?! Next up NC BIAB will be knocking off pale lagers, which we all know will just never work!

Edit: You must be pleased with 37 points? I would be! :icon_cheers:

 

[Bribie G]

Yep this is the first one that hit our table... pleasantly surprised really. I didn't get much hop character at all from it. Fairly sweet and a touch harsh... but well received for sure.

We ended up giving it a 37... this is even after Geof pretty much recognised that i was tasting my own beer trying knock the score up a bit
Good to catch up with you too... gonna start taking some decent notes now i've seen you'r little book

Landlord tomorrow... can't wait.

Edit: BTW the way the Belgian from last night was a BIAB and no chill :lol:

Sorry we didn't get properly introduced, I had no idea you were Argon hisself - there you go, hanging up the pillowcase and the beer gets you best in show (if you had been a member )
Hope to see you next meeting, Lager minicomp. Your beer last night knocked the spots off the subsequent ones, quite ruined the tastebuds :drinks:

 

[RdeVjun]

:icon_offtopic: A thousand pardons Bribie, that would be my fault!

Agreed, a darned good one it was, but quite unfamiliar territory for me...

(Hey, for once I picked the hops- a first... )

 

[argon]

Sorry we didn't get properly introduced, I had no idea you were Argon hisself - there you go, hanging up the pillowcase and the beer gets you best in show (if you had been a member )
Hope to see you next meeting, Lager minicomp. Your beer last night knocked the spots off the subsequent ones, quite ruined the tastebuds :drinks:

No worries mate... good to have a brief chat and a sample of a couple of your finest... including the infamous malt liquor

very surprised and a little embarrassed that it got up actually... only found the 6 tallies of it the other day i put away at the start of the year... i'm pretty certain the rest of the batch wasn't that good I think it did ok cause it was first out the gate and everyone was being a little polite at first... shame i didn't enter it in QABC.

Got my membership form now anyway... and hope to be a member next month... got a German Pilsner that could do ok... we'll see though. Have a proper chat then.

 

[bconnery]

Using the yeast cake from the bitter for another Rye ESB.

Recipe: R=SB3
Brewer: Mooshells
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Estimated OG: 1.051 SG
Estimated Color: 30.3 EBC
Estimated IBU: 45.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4000.00 gm Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 76.19 %
800.00 gm Rye Malt (Weyermann) (5.9 EBC) Grain 15.24 %
150.00 gm Amber Malt (85.0 EBC) Grain 2.86 %
150.00 gm Crystal, Dark (Bairds) (216.7 EBC) Grain 2.86 %
150.00 gm Pale Chocolate Malt (Thomas Fawcett) (689.Grain 2.86 %
40.00 gm First Gold [7.90 %] (60 min) Hops 32.9 IBU
25.00 gm First Gold [7.90 %] (15 min) Hops 10.2 IBU
25.00 gm Goldings, East Kent [4.70 %] (5 min) Hops 2.4 IBU

1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

 

[Howlingdog]

Hey Ben, what have you got under your kettle that burns off 29% in seventy minutes?

HD

 

[white.grant]

Started on my summer wiezens. Got 46 litres of what will be hefeweizen on the boil with 15 minutes to go.

Very simple recipe

50% wheat
50% pilsener malt
Tettnang to 33 IBU
Wyeast 3068


Cheers
grant

 

[bconnery]

Hey Ben, what have you got under your kettle that burns off 29% in seventy minutes?

HD

POssibly I've never adjusted the boil size from when I used to have beersmith calculate losses...
Something seems right though as my OG is usually as predicted.
Might have to revisit...

 

[TidalPete]

Using the yeast cake from the bitter for another Rye ESB.

Recipe: R=SB3
Brewer: Mooshells
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 35.00 L
Estimated OG: 1.051 SG
Estimated Color: 30.3 EBC
Estimated IBU: 45.5 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4000.00 gm Pale Malt, Maris Otter (Thomas Fawcett) (5Grain 76.19 %
800.00 gm Rye Malt (Weyermann) (5.9 EBC) Grain 15.24 %
150.00 gm Amber Malt (85.0 EBC) Grain 2.86 %
150.00 gm Crystal, Dark (Bairds) (216.7 EBC) Grain 2.86 %
150.00 gm Pale Chocolate Malt (Thomas Fawcett) (689.Grain 2.86 %
40.00 gm First Gold [7.90 %] (60 min) Hops 32.9 IBU
25.00 gm First Gold [7.90 %] (15 min) Hops 10.2 IBU
25.00 gm Goldings, East Kent [4.70 %] (5 min) Hops 2.4 IBU

1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale

45.5 IBU Ben?
Not that I'm the style police. Far from it. :icon_cheers:
Have you used First Gold before & if so, what are your comments?

TP

 

[bconnery]

45.5 IBU Ben?
Not that I'm the style police. Far from it. :icon_cheers:
Have you used First Gold before & if so, what are your comments?

TP

Well even if you were the style police Pete 45 is well within the guidelines.
At the high end sure but still within them.

I've used First Gold quite a few times Pete. One of my favourite English hops.
A lot like a more assertive EKG.

Great on its own or blended with almost any UK hop.
I've done FG/EKG
FG/Bramling Cross
FG/Challenger
FG/Styrian Goldings

FG/Challenger was a favourite, as is FG/Bramling Cross...

 

[TidalPete]

Well even if you were the style police Pete 45 is well within the guidelines.
At the high end sure but still within them.

Got the wrong end of the stick again Ben.
When I did a quick flick through your post I spotted the rye addittion & assumed that it was a Roggenbier admittedly with a minimum dosage of rye.
Gotta pay more attention in future & thanks for the First Gold info. :beer:

TP

 

[bconnery]

Got the wrong end of the stick again Ben.
When I did a quick flick through your post I spotted the rye addittion & assumed that it was a Roggenbier admittedly with a minimum dosage of rye.
Gotta pay more attention in future & thanks for the First Gold info. :beer:

TP

Ah yes, that would cause confusion... A 45 IBU Roggenbier wouldn't quite be to style..

 

[argon]

Finished up a double-double brew day today.... loong day but worth it when you've got 4 cubes ready and waiting.

Started with a Landlord-ish ESB then immediately a Black IPA

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Landlord
Brewer: Argon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
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: 21.7 EBC
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.20 kg Ale - Golden Promise TF (6.3 EBC) Grain 96.84 %
0.30 kg Caraaroma Malt (Weyermann) (400.0 EBC) Grain 3.16 %
45.00 gm Fuggle [7.70 %] (60 min) Hops 19.4 IBU
45.00 gm East Kent Goldings [4.80 %] (30 min) Hops 9.3 IBU
45.00 gm Styrian Goldings [5.00 %] (15 min) Hops 6.2 IBU
2.00 tsp Koppafloc (Boil 10.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs West Yorkshire (Wyeast Labs #1469) [StarteYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.50 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 25.00 L of water at 72.5 C 65.0 C
10 min Mashout Heat to 78.0 C over 2 min 78.0 C


Notes:
------

then;
-------------------------------------------------------------------------------------

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Black Diamond IPA
Brewer: Argon
Asst Brewer:
Style: American Style India Black Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 38.00 L
Boil Size: 45.39 L
Estimated OG: 1.067 SG
Estimated Color: 53.0 EBC
Estimated IBU: 57.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 kg Ale Malt (Barrett Burston) (6.0 EBC) Grain 71.44 %
2.20 kg Munich II Malt (Weyermann) (22.5 EBC) Grain 17.46 %
0.35 kg Carafa Special T3 Malt (Weyermann) (1400Grain 2.78 %
0.35 kg Aromatic Malt - (Dingemans) (37.0 EBC) Grain 2.77 %
0.35 kg Carapils Malt (Weyermann) (4.0 EBC) Grain 2.77 %
0.35 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2.77 %

20.00 gm Cascade [5.00 %] (60 min) Hops 5.5 IBU
40.00 gm Centennial [9.90 %] (60 min) Hops 21.8 IBU
20.00 gm Cascade [5.00 %] (30 min) Hops 4.2 IBU
30.00 gm Centennial [9.90 %] (30 min) Hops 12.6 IBU
25.00 gm Centennial [9.90 %] (15 min) Hops 6.8 IBU
20.00 gm Cascade [5.00 %] (15 min) Hops 2.7 IBU
25.00 gm Centennial [9.90 %] (5 min) Hops 2.7 IBU
20.00 gm Cascade [5.00 %] (5 min) Hops 1.1 IBU
10.00 gm Cascade [5.00 %] (Dry Hop 3 days) Hops -
30.00 gm Centennial [9.90 %] (Dry Hop 3 days) Hops -

1.65 tsp Salt (Mash 60.0 min) Misc
8.26 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
16.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.60 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 37.80 L of water at 72.7 C 66.0 C
10 min Mash Out Heat to 75.6 C over 2 min 75.6 C


Notes:
------
All hop additions minus 15 mins for NC Cube adjustments
5 min Hop additions french pressed into fermenter prior to pitching

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

 

[stl]

Put this on yesterday...

Style: Oatmeal Stout

TYPE: All Grain



Recipe Specifications

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

Batch Size: 23,00 L	  

Boil Size: 27,43 L

Estimated OG: 1,060 SG

Estimated Color: 62,2 EBC

Estimated IBU: 43,2 IBU

Brewhouse Efficiency: 70,00 %

Boil Time: 60 Minutes



Ingredients:

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

Amount		Item									  Type		 % or IBU	  

5,00 kg	   Pale Malt, Golden Promise (Thomas Fawcett)Grain		78,74 %	   

1,00 kg	   Oats, Rolled (3,9 EBC)					Grain		15,75 %	   

0,25 kg	   Roasted Barley (Joe White) (1398,7 EBC)   Grain		3,94 %		

0,10 kg	   Chocolate Wheat (Weyermann) (817,6 EBC)   Grain		1,58 %		

20,00 gm	  Fuggles [7,70 %]  (60 min)				Hops		 13,6 IBU	  

30,00 gm	  Galena [12,50 %]  (20 min)				Hops		 22,2 IBU	  

25,00 gm	  Goldings, East Kent [5,00 %]  (20 min)	Hops		 7,4 IBU	   

1 Pkgs		British Ale II (Wyeast Labs #1335)		Yeast-Ale

A kilo of rolled oats.. wonder if that could have anything to do with the set mash...

 

[RdeVjun]

A kilo of rolled oats.. wonder if that could have anything to do with the set mash...

Ahh bugger! Maybe a higher diastase base malt would be better with that amount of oats?

Or if you don't want to change the recipe, just BIAB it. Actually that's a quite serious suggestion- if there's lautering problems then BIAB would be the method most likely to overcome them, for sure.