What Are You Brewing III

[MitchDudarko]

ZING!!! haha!

 

[Tony]

How did this end up turning out Tony?

Turned out awsome!

I think i ended up using 400g of hops in the end. It turned out to be a bitch ot get out of the kettle due to the horrid hop screen i use blocking with hops and break......... lost about 8 liters after fighting for half hour to get it to drain.

Out of 10....... id give it a 7. Its really really good but not in my (8+) awsome books which is tough to reach. The Oktoberfest i have on tap....... currently running a 9 is just slap you down awsome. Makes me weak at the knees. one of my best EVER.

Back to the wheat.... great hoppiness with a bitter bite and a crisp, bready maltiness that just works soooo well with the hops. The bit of chocolate wheat gives it a slight richness that lifts the beer and makes it say HI without being in your face..... subtle is the word. THis helps the hops shine out too. Hops souldnt have to fight with malt.

Im a happy man!

 

[unrealeous]

Just finished getting this into the fermenter

Recipe: Czech Pilsner

Batch Size: 44.00 L
Boil Size: 50.37 L
Estimated OG: 1.048 SG
Estimated Color: 4.8 SRM
Estimated IBU: 27.5 IBU
Brewhouse Efficiency: 81.00 %
Boil Time: 90 Minutes

7.00 kg Joe White Export Pilsner (1.6 SRM) Grain 77.78 %
1.50 kg Weyermann Munich II (11.2 SRM) Grain 16.67 %
0.50 kg Joe White Wheat Malt (1.7 SRM) Grain 5.56 %
40.00 gm Pearle [8.90 %] (60 min) Hops 20.0 IBU
30.00 gm Pearle [8.90 %] (15 min) Hops 7.5 IBU
12.00 gm Calcium Chloride (Mash 90.0 min) Misc
4.00 gm Magnesium Sulphate (Mash 90 min) Misc

30 min Beta Rest Add 22.50 L of water at 70.4 C 64.0 C
15 min Step Heat to 68.0 C over 4 min 68.0 C
35 min Alpha Rest Heat to 72.0 C over 4 min 72.0 C
5 min Mashout Heat to 78.0 C over 6 min 78.0 C

Czech Pils 2278 at 10 degress for about 4 weeks.

 

[mje1980]

UK blonde. A good way to brew a batch for my mate, but also something to use to get my 1968 firing for a 1.073 UK strong ale!!. First batch for him, the second batch for me, and the yeast cake of mine will get the strong ale on top!!

90.3% JW Pils
6.5% Carapils
3.2% Golden naked oats

Galena @ 60

Cascade @ 15

1.042
21 IBU

Wyeast 1968


After that, we can finally do a polenta aussie lager with geoffi's fresh home grown POR flowers.

 

[unrealeous]

Premium American Lager with a rice twist

Batch Size: 24.00 L
Estimated OG: 1.048 SG
Estimated Color: 7.4 EBC
Estimated IBU: 16.0 IBU

3.50 kg Joe White Export Pilsner (3.2 EBC) Grain 71.14 %
0.97 kg Rice (1.0 EBC) Grain 19.72 %
0.45 kg Weyermann Munich II (22.1 EBC) Grain 9.15 %
16.00 gm Pearle [8.00 %] (60 min) Hops 13.2 IBU
10.00 gm Cascade [5.50 %] (15 min) Hops 2.8 IBU
6.00 gm Calcium Chloride (Mash 60.0 min) Misc

35 min Protein Add 12.30 L of water at 56.5 C 52.0 C
90 min Beta Rest Add 0.00 L of water at 63.0 C 63.0 C
35 min Alpha Rest Heat to 72.0 C over 9 min 72.0 C
5 min Mashout Heat to 78.0 C over 6 min 78.0 C

Boil Time: 90 Minutes

Czech Pils 2278 at 10 degress for 4 weeks - ~70 litres of lager on the go now..

 

[raven19]

Used filtered water, and got to finally use my 30 Plate chiller on this beer. Its been too long since I brewed last!

Plans for another brown ale this week too.


Recipe: 35 Scottish 70 Shilling
Style: Scottish Heavy 70/-
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 34.20 L
Estimated OG: 1.038 SG
Estimated Color: 19.2 SRM
Estimated IBU: 18.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Ale Malt (3.0 SRM) Grain 75.14 %
0.53 kg Munich (9.0 SRM) Grain 11.30 %
0.30 kg Melanoidin (70.0 SRM) Grain 6.50 %
0.13 kg Crystal (140.0 SRM) Grain 2.82 %
0.13 kg Crystal, Dark (275.0 SRM) Grain 2.82 %
0.07 kg Choc Pale (500.0 SRM) Grain 1.41 %
36.46 gm Fuggles [3.80 %] (90 min) (First Wort HopHops 18.0 IBU
0.50 items Whirlfloc (Boil 15.0 min) Misc
1 Pkgs 1968 (Wyeast) Yeast-Ale


Mash Schedule: Ravens RIMS (3.5L/kg)
Total Grain Weight: 4.66 kg
----------------------------
Ravens RIMS (3.5L/kg)
Step Time Name Description Step Temp
10 min Mash In Add 16.30 L of water at 53.8 C 50.0 C
40 min RIMS Step 1 Heat to 70.0 C over 20 min 70.0 C
5 min Mash Out - RIMS steAdd 0.02 L of water and heat to 78.078.0 C

 

[Nick JD]

Red Cluster Ale 18L

3kg BB Ale
300g Caraaroma
200g Sucrose
65g of 5.1% Cluster @ 15 minutes
US05

Mashed at 68C for 60 minutes.

Southern Cross Lager 18L

3kg BB Pale
100g Caramunich III
20g 14.8% Southern Cross @ 15 minutes
S189

Mashed at 64C for 90 minutes.

I've almost given up on "bittering" additions and am sold on late-only hopping where I want bulk hop flavour. It rocks.

 

[manticle]

Still got to brew the Duvel clone mentioned above (ingredients ordered and arriving in time for weekend hopefully) but if I can push out two batches over the weekend, I'm aiming to do my first India Pale Ale.

It's not being done till Friday or Saturday so any critiques is more than welcome:

Current recipe

IPA

Type: All grain Size: 22 liters
Color: 5 HCU (~4 SRM)
Bitterness: 44 IBU
OG: 1.051 FG: 1.012
Alcohol: 5.0% v/v (3.9% w/w)
Grain: 5kg Simpsons Marris Otter
250g ding biscuit
Mash: 90 minutes, 69 degrees, 70% efficiency
Boil: 60 minutes, SG 1.035 32 liters
Hops: 30g Fuggles (4.75% AA, 60 min.)
20g Kent Goldings (5% AA, 60 min.)
30g Kent Goldings (5% AA, 20 min.)
10g Kent Goldings (aroma)
Dry Hop 20 g EKG secondary

Caramelise 2 L

One of the brewlabs yeasts I have in my fridge (need to check) Also have 1099, ringwood, pro 103 and possibly even Thames Valley II.

No chilled so the yeast issue can be sorted with a little leisure.

Finally day off tomorrow, grain cracked and ready to go, yeast built from test tube and ready for a starter. Tomorrow it is. Ended up deciding on 1099

 

[dcx3]

Just a stab in the dark but does anyone have a white rabbit white ale clone...i love this beer.

 

[Effect]

I've almost given up on "bittering" additions and am sold on late-only hopping where I want bulk hop flavour. It rocks.

agreed! probably the sole reason (other than using up heaps of hops) behind the 10 min IPAs.

You should have a look at the 'scaling a recipe in beersmith' thread that I posted - just in regards to the information that you are giving out for your recipes.

Cheers
Phil

 

[Nick JD]

You should have a look at the 'scaling a recipe in beersmith' thread that I posted - just in regards to the information that you are giving out for your recipes.

I don't use Beersmith. What do I need to do?

 

[beerbog]

Centenarillo AG, an adaptation of Neill's extract version. Smells yummy........ :beerbang:

Centenarillo AG

Selected Style and BJCP Guidelines
10A-American Ale-American Pale Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.015 SG
Minimum IBU: 30 IBU Maximum IBU: 45 IBU
Minimum Color: 9.9 EBC Maximum Color: 27.6 EBC


Recipe Overview
Wort Volume Before Boil: 32.00 l Wort Volume After Boil: 27.00 l
Volume Transferred: 21.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 21.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.041 SG Expected OG: 1.048 SG
Expected FG: 1.012 SG Apparent Attenuation: 74.9 %
Expected ABV: 4.8 % Expected ABW: 3.8 %
Expected IBU (using Tinseth): 33.9 IBU Expected Color (using Morey): 15.2 EBC
BU:GU ratio: 0.70 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % MCU When
Australian Traditional Ale Malt 4.964 kg 88.5 % 5.2 In Mash/Steeped
Australian Crystal 140 0.324 kg 5.8 % 5.5 In Mash/Steeped
Australian Wheat Malt 0.324 kg 5.8 % 0.2 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Centennial 9.7 % 15 g 14.8 Loose Pellet Hops 60 Min From End
US Centennial 9.7 % 10 g 7.6 Loose Pellet Hops 30 Min From End
US Amarillo 8.6 % 15 g 8.0 Loose Pellet Hops 20 Min From End
US Amarillo 8.6 % 20 g 3.5 Loose Pellet Hops 5 Min From End


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1 g In Boil


Yeast
DCL US-05 (formerly US-56) SafAle


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 0 Total Magnesium (ppm): 0
Total Sodium (ppm): 0 Total Sulfate (ppm): 0
Total Chloride(ppm): 0 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F) with mas out

Step Type Temperature Duration
Rest at 67 degC 60

 

[Lecterfan]

Yesterday was a day of firsts for me. I put down my first "SMaSH" thing...I got my calcs wrong because I did a small batch (12L into fermenter) and was going to do all my hop additions at 10mins...but I ended up doing a small 60min addition and the rest at flameout (or electric-stovepot-out to be precise). Just used JSM pale malt...will do the same recipe tomorrow but with Pils malt instead. The hop is amarillo (I know I need to expand my hop knowledge eventually but since getting into AG I am just stunned at the flavour of the beers, most of which are heavily armadillo-ed with amarillo). Plus I finally had a crack at glad wrap and my o-ring...on the fermenter that is.

Now that I've built up a bit of a stockpile of delish AG goodness in bottles I am going to experiment with half batches to try and learn a few bits and pieces. Thanks to everyone for all the great ideas....especially this single late addition of hops thang, I am keen to give that a try this weekend.

Cheers.

 

[Effect]

I don't use Beersmith. What do I need to do?

doesn't matter if you use beersmith at all. If you would give your OG and IBU that would help us (well at least me) understand your recipes. Putting your grist into %s would be even better but I can understand that some people just don't think that way - using %s would eliminate a lot of factors though.

Cheers
Phil

 

[jakub76]

Finally got to make my updated Belgian Dubbel recipe today. On Sunday my esky/mash tun fell off the table and spilled ALL of my wort and grain across my verandah...man that sucked! I had another crack today, no spill yet. Cooling now.

Take 2 - Belgian Dubbel - Looking for something similar to Chimay Red Big caramel and warm alcohol revealing complexity.
24 litres into fermenter

5.25kg Pilsner Malt (Dingermans)
450g Munich Light (12L)
360g CaraMalt (20L)
200g Aromatic (18L)
180g Special B (120L)

700g Amber Candi Syrup (full 500ml bottle)
250g Raw Sugar

40g Hallertau Mittelfruh 5.2% 60min
10g Hallertau Mittelfruh 5.2% 15min

Yeast Wy1214 Belgian Ale 1 litre starter made Wednesday.

20IBU (Tinseth / 27 IBU Rager) based on 69% efficiency

1.068 OG estimated 1.017 FG Estimated
6.7% ABV + .3% priming (170g Dextrose) = 7.0%

Water Adjustments: 0.5g Gypsum (1/8tsp) Repeat into kettle
1.7g Calcium Chloride (1/2tsp) Repeat into kettle
0.6g Epsom Salts (1/8tsp) Repeat into kettle
2.2g Baking Soda (1/2 tsp) Mash Only

Post-boil OG 1.064 with sugars (65% efficiency)

Ferment @ 18C then up to 21C to finish.
Prime with 170g Dextrose

 

[Screwtop]

Brewed today for the QLD Xmas Case Swap, but if it's too good for those socktuckers I'll keep it for myself

Screwys Coconut Porter
Style: Brown Porter

Batch Size: 45.00 L
Boil Size: 54.19 L
Estimated OG: 1.052 SG
Estimated Color: 43.7 EBC
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 84.00 %
Boil Time: 90 Minutes


74% Pale Malt
8% Brown Malt
8% Crystal Malt 80L
5% Chocolate Malt
5% Sucrose (table sugar)

0.50 kg Desicated Coconut (Toasted) (mash 75 min)

90.00 gm Fuggle 2008 [4.20 %] (60 min) Hops 25.1 IBU
45.00 gm Fuggle 2008 [4.20 %] (15 min) Hops 3.3 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
2 Pkgs Nottingham Yeast


MAsh
75 min Mash In - Sacch Rest 2.75L/Kg 67.0 C
10 min Mash Out 77.0 C

 

[Nick JD]

Screwys Coconut Porter

Any issues with the coconut, Screwy? When do you add it?

 

[manticle]

Mash 75 minutes?

I'm interested in how it turns out too as I've a cherry ripe porter with toasted coconut planned.

 

[Batz]

Any issues with the coconut, Screwy? When do you add it?

I like the way the swap brings out brewers imagination, I may have to knock up an out there Ale. Missing out on some of theses beers just can't happen to me. I have a Kaffir Lime tree that I can't keep away from my Thai/Asian cooking, been thinking of lots of Kaffir Lime at knock out in a pale ale?


Batz

 

[Shed101]

I think i may have found a label for your bottles Screwy :icon_chickcheers: