What Are You Brewing III

[stl]

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.

Both suggestions quite valid... but I rarely brew the same thing twice, so it will probably be a while before I try that again. The problem was exacerbated because of my HERMS setup.. so I just wound up doing a decoction. And a fly sparge, though it was hardly "flying". I'm sure it'll be fine.

 

[philw]

tonight I am going to be doing this http://www.aussiehomebrewer.com/forum/inde...=47576&st=0 the Coopers Vintage. using the kit Yeast though

 

[brianman]

In the fermenter 27lt Lemon Myrtle Wit,
2kg Wey Pils
2kg Torrified Wheat
0.2 Flaked Oats
Cascade to 13ibu @ 50mins
30gms Lemon Myrtle @ 15mins, 25gms crushed coriander/20gms fresh lime peel/5gms lemon Myrtle @ 5mins
Wyeast 3944

First attempt will be interesting, 78% efficiency, in the bottle should be around 4.4%.

 

[manticle]

Aiming for my Duvel clone over the next few days but need some more supplies.

Something like:

Atttempted Duvel clone

Type: All grain
Size: 22 liters
Color: 4 HCU (~4 SRM)
Bitterness: 32 IBU
OG: 1.075
FG: 1.012
Alcohol: 8.1% v/v (6.4% w/w)
Grain: 2kg 100g Ding Pilsner
2kg 100g Wey Pilsner
2kg 100g JW Pilsner (was going to try global but only available in bulk)
Mash: 72% efficiency, 3 step single decoction: protein rest at 55 degrees, 20 minutes, 63 degrees sacch rest [a] 20 minutes,69 degrees sacch rest 30 minutes, mash out 75 degrees 10 minutes.
Boil: 90 minutes, SG 1.052 32 liters
200g Corn sugar
Hops: 35g Saaz (4% AA, 60 min.)
35g Styrian Goldings (2.8% AA, 60 min.)
10g Saaz (4% AA, 20 min.)
10g Styrian Goldings (2.8% AA, 20 min.)

600g corn sugar added to brew after primary finishes in 3 stages.

Wy 1388 (reasonable sized starter yet to be calculated but probably 3 L)

Finally got around to putting this one down. About to cube. Who says a four step decocted mash takes a long time?

protein rest, remove for decoction, hold at low mash temp, raise main mash to low sacch temp, bring decoction to boil, raise main mash to 68 hold, raise main mash to 72 (cheers Screwy), mash out to 78, sparge and bob's your uncle. POP.

IPA will have to wait until next Sunday.

 

[MitchDudarko]

Did this yesterday.

Recipe: AG#5 - Anzac IPA
Brewer: Mitch Dudarko
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (40.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 45.79 L
Estimated OG: 1.051 SG
Estimated Color: 6.9 SRM
Estimated IBU: 59.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.83 kg Pale Malt (2 Row) US (2.0 SRM) Grain 86.54 %
0.70 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.69 %
0.52 kg Carafoam (2.0 SRM) Grain 5.77 %
69.57 gm Cascade [8.20 %] (60 min) Hops 34.4 IBU
26.09 gm Chinook [13.00 %] (15 min) Hops 10.2 IBU
52.17 gm Cascade [8.20 %] (15 min) Hops 12.8 IBU
52.17 gm Chinook [13.00 %] (1 min) Hops 1.8 IBU
0.87 items Whirlfloc Tablet (Boil 15.0 min) Misc


Mash Schedule: My Mash
Total Grain Weight: 9.04 kg
----------------------------
ERROR - All Grain/Partial Mash recipe contains no mash steps

Notes:
------
Mash at 65'c for 90 mins.

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

Nothing over the top, but was my first go at FWH.

 

[RdeVjun]

A Munich Helles:
95% Bohemian Pilsner
5% Carapils
Single decoction from protein rest to mash temp (64C)
15IBU Saaz bittering (low AA%)
8IBU Hallertau Mittelfreuh flavour
Generous starter of 2247PC @ 10C

Another of these chilling, this one double decocted, mashed slightly higher and a bit stonger, perhaps a Dortmunder and will probably go straight on the yeastcake of the previous one.
2247 seems very clean and well- suited to this style is my guess.

 

[jyo]

Inspired by Bribie

This is a bit corny:

23 litres
4.2 kg galaxy
500 gms polenta, boiled till gluggy, cooled then chucked in mash
Styrian Goldings @ 60 mins to 23 IBUS.

Mash as 65
US05
First time trying polenta, just bringing this up to the boil while having a few beers. I love holidays :beerbang:

Cheers, John.

 

[bum]

81% Trad Ale
6% Pale Crystal
4% Pale Choc
4% Amber
2.5% Black Patent
2.5% Roast Barley
3.5g/L Cluster and 1.2/L Hallertauer Mittelfrueh @ 60 (can't remember but I'm pretty sure the hal.mit. is only there to make up the IBU shortfall on the Cluster, ran the recipe a few weeks back)
1.5g/L each Centennial and Northern Brewer(US) @ 15
1.5g/L Hallertauer Hersbrucker @ 0 (used in place of Liberty which I couldn't get at the time)

OG 1079
IBU 79

 

[warra48]

This one's about to come to the boil.

PILS, just a generic one, not a clone or to any specific style.
25 litres

200.00 gm Rice Hulls (0.0 EBC) Adjunct 3.85 %
4500.00 gm Premium Pilsner (2.5 EBC) Grain 86.54 %
500.00 gm Vienna Malt (6.9 EBC) Grain 9.62 %
40.00 gm Hallertau NZ [8.10 %] (60 min) Hops 30.9 IBU
40.00 gm Hallertauer Tradition [5.70 %] (10 min) Hops 7.9 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Starter 4.5 litres

Used zwickel's step mash schedule, 52, 64, 72 and 78C. The last 2 rests had to be decoctions, because I ran out of space to add more water.
Boil will be for 90 minutes.

Managed to get 32 litres at 1.046 into the kettle.
The rice hulls were just to make the drain and sparge easier, I'm sick of sticking half way through.

 

[potof4x]

Mashing away now is zwickles simple Weizen. He uses step mashing, I won't. Will try for grain to brain in<1 week..

Good to be back from work!

Zwickels Weizen (Weizen/Weissbier)

Original Gravity (OG): 1.052 (P): 12.9
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 15.1 (Average)

70% Wheat Malt
30% Pilsner

1 g/L Hallertau Mittlefrueh 2009 (5.2% Alpha) @ 90 Minutes (Boil)

0.2 g/L PH 5.2 @ 90 Minutes (Mash)
0.0 g/L Whirlfloc Tablet @ 30 Minutes (Boil)
0.2 g/L Yeast Nutrient @ 25 Minutes (Boil)

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

Fermented at 18C with Wyeast 3638 - Bavarian Wheat


Recipe Generated with BrewMate

 

[under]

:icon_offtopic: Where are you getting all zwickels receipes from?

 

[potof4x]

:icon_offtopic: Where are you getting all zwickels receipes from?

http://www.aussiehomebrewer.com/forum/inde...39847&st=60

There are a few others about too I think.

 

[Nick JD]

Brewing yet another 3638 Hopfen Weisse. DAMN! I need to say that again, DAMN!

I've found my beer. A hefeweizen with balls.

A high ABV weizen with 35 IBUs of fruity hops - most of them late. The yeast esters and the fruity hops fit perfectly and the IBUs overcome that "cloying" thing that hefe's can give.

I strongly recommend anyone who likes an APA and a hefe drop a shitload of Amarillo or Citra or Nelson or Galaxy into their hefe, and some nice heavy crystal goodness.

Damn!

 

[vykuza]

Brewing yet another 3638 Hopfen Weisse. DAMN! I need to say that again, DAMN!

I've found my beer. A hefeweizen with balls.

A high ABV weizen with 35 IBUs of fruity hops - most of them late. The yeast esters and the fruity hops fit perfectly and the IBUs overcome that "cloying" thing that hefe's can give.

I strongly recommend anyone who likes an APA and a hefe drop a shitload of Amarillo or Citra or Nelson or Galaxy into their hefe, and some nice heavy crystal goodness.

Damn!

Can you give us an example recipe Nick?

I'm fiddling with late hop additions on weizens, but still sticking around 15IBUs. 7.5 at 60 minutes, then 7.5 IBUs at 15 minutes. Last batch is with Sorachi Ace, and fermenting now.

 

[Nick JD]

Can you give us an example recipe Nick?

I'm fiddling with late hop additions on weizens, but still sticking around 15IBUs. 7.5 at 60 minutes, then 7.5 IBUs at 15 minutes. Last batch is with Sorachi Ace, and fermenting now.

I put one on the RecipeDB last week - the one I've got fermenting now is pretty much the same recipe but only 14L - trying out a more weizenbock level of bulkiness.

http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1249

So far I've done Nelson, Amarillo and Citra and prefer the 3638 to 3068. Next version will be a 6% NZ Cascade.

 

[Tony]

Ive been brewing a lot of 70% wheat malt beers lately, styled loosly on APA specs but using american hops, or my fav.... NZ flower hops. The crispness of the wheat malt really makes the hops pop! I use 1272 though.

Brewing tomorrow, a SMASH lager as its warming up. Yeast is probably not to style but its what i have and it will be fine. Im not brewing for a comp!


German Pilsner.

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.50
Anticipated OG: 1.048 Plato: 11.93
Anticipated EBC: 6.7
Anticipated IBU: 35.5
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
100.0 10.50 kg. Weyermann Pilsner Germany 1.038 4


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
170.00 g. Tettnanger Tettnang Pellet 4.50 35.5 40 min.
30.00 g. Tettnanger Tettnang Pellet 4.50 0.0 0 min.


Yeast
-----

WYeast 2308 Munich Lager

 

[Quintrex]

on the brew menu tomorrow is a Dark American Wheat. 360g of hops all after 20 min with no bittering addition...... should be great

How did this end up turning out Tony?

 

[vykuza]

I put one on the RecipeDB last week - the one I've got fermenting now is pretty much the same recipe but only 14L - trying out a more weizenbock level of bulkiness.

http://www.aussiehomebrewer.com/forum/inde...amp;recipe=1249

So far I've done Nelson, Amarillo and Citra and prefer the 3638 to 3068. Next version will be a 6% NZ Cascade.

Ive been brewing a lot of 70% wheat malt beers lately, styled loosly on APA specs but using american hops, or my fav.... NZ flower hops. The crispness of the wheat malt really makes the hops pop! I use 1272 though.

Thanks guys - I'm keen on keeping the weizen yeast character in there myself. And to contribute, I'm brewing this tomorrow:

Recipe: Smark and Dokey Lager with apologies to the Mad Fermentationist
Brewer: Nick
Asst Brewer: Betty the Dog
Style: Munich Dunkel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.08 L
Estimated OG: 1.047 SG
Estimated Color: 7.0 SRM
Estimated IBU: 23.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.60 kg Munich I (Weyermann) (7.1 SRM) Grain 32.00 %
1.60 kg Smoked Malt (Weyermann) (2.0 SRM) Grain 32.00 %
1.60 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 32.00 %
0.20 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 4.00 %
20.00 gm Magnum [10.70 %] (45 min) Hops 21.2 IBU
20.00 gm Hallertauer [2.50 %] (10 min) Hops 2.0 IBU
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager

 

[Weizguy]

Brewing yet another 3638 Hopfen Weisse. DAMN! I need to say that again, DAMN!

I've found my beer. A hefeweizen with balls.

If you like balls in your beer, I know some guys who will oblige.

ROTFLMAO!!!!

 

[Nick JD]

ROTFLMAO!!!!

You're probably the funniest guy you know, Weizass. If I wanted to pick pubes from my teeth I'd change my name to Les and practice my namesake.