What Are You Brewing III

[Florian]

Have re-brewed my pumpkin pils for the inlaws today, but this time without the pumpkin.

So basically a plain german pils, 5 step mash with 88% premium pils and 12% munich, Pearle and Saphir to 34 IBU.

 

[NickB]

Was thinking an AIPA for the same comp as my second beer tomorrow, too, argon. Have one in a cube already, but was thinking I might enter two. Only problem is I'll have two on tap, which means I'll have to drink two. What a terrible conundrum!

Cheers

 

[pdilley]

After a year of no brewing after being screwed around in Canberra, I've put together the brew station again and put down my first two Stouts on the new Farm property in Victoria.

BPs McQuakers Oatmeal Stout

and

BPs McMalty Stout

I had some serious creativity in the recipes as I was geared up to put down some Milds but BAR wanted to do Oatmeal Stout.

Once I had one down, I felt good and had to put down another stout

Cheers,
Brewer Pete

 

[big78sam]

80.00 g Simcoe [12.20 %] - Dry Hop 7.0 Days Hop 24 0.0 IBUs
80.00 g Cascade [5.40 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
80.00 g Chinook [11.40 %] - Dry Hop 7.0 Days Hop 23 0.0 IBUs

I've been looking to try a different hop combination and have plenty of these on hand. Have you tried this combination before? How do they work together?

 

[argon]

Was thinking an AIPA for the same comp as my second beer tomorrow, too, argon. Have one in a cube already, but was thinking I might enter two. Only problem is I'll have two on tap, which means I'll have to drink two. What a terrible conundrum!

Cheers

Hehe... I have 2 AIPAs on tap at the moment (well one could be called a west coast red or brown I guess) such a nice problem to have. :icon_drunk:

I've been looking to try a different hop combination and have plenty of these on hand. Have you tried this combination before? How do they work together?

I've done plenty of cascade/chinook combos but never used Simcoe, nor consciously tasted it. However, reading the profile and what others have said, i think it will go quite well with the chinook at least. Piney and citrusy i believe. The cascade is never a bad idea to have in an AIPA anyway.

 

[NickB]

Simcoe is a seriously tasty hop. Made plenty of APAs and Blonde Ales with it, and it never fails to impress!

Cheers

 

[drsmurto]

Partigyle

Strong beer for an insanely over the top swap and the 2nd beer for the standard case swap beer.

Strong beer = Imperial Rye Landlord and my first ever beer above 1.100.

73% MO
23% rye
4% med xtal.
Loads of fuggles, EKG and styrians. :icon_drool2:

OG 1.114
IBU 100ish.

2nd beer was going to be a dark mild but pre-boil SG was higher than the OG of a mild so it's now an american rye brown ale.

Added an extra 250g of med xtal and pale choc to darken it up a bit. Centennial all the way through.

Long day in the end but very happy with how it turned out (so far). 1 mash, 2 beers.

Also happens to be my 5th rye beer on the trot (if you count these as separate beers) :icon_chickcheers:

 

[NickB]

Well, You've inspired me Dr!

Ditching the aforementioned Mild recipe for tomorrow, and going the partigyle route as well.

Base beer will be an English Barleywine:


Recipe: PG Barleywine 1
Style: 19B-Strong Ale-English Barleywine

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Water Added: 0.00 l
Volume At Pitching: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.073 SG
Expected OG: 1.110 SG
Expected FG: 1.032 SG
Expected ABV: 10.6 %
Expected IBU (using Tinseth): 72.6
Expected Color: 31.8 EBC
Apparent Attenuation: 69.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Maris Otter 4.000 kg (38.5 %) In Mash/Steeped
German Vienna Malt 4.000 kg (38.5 %) In Mash/Steeped
Australian BB Traditional Ale Malt 2.000 kg (19.2 %) In Mash/Steeped
German CaraAroma 0.400 kg (3.8 %) In Mash/Steeped

Hops
UK Target (9.0 % alpha) 35 g Loose Pellet Hops used 90 Min From End
UK Admiral (10.6 % alpha) 25 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 50 g Loose Pellet Hops used 15 Min From End
US Willamette (4.9 % alpha) 40 g Loose Pellet Hops used 15 Min From End

Other Ingredients
Koppafloc 2 g used In Boil

Yeast: Wyeast 1469-West Yorkshire Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins


Leaving efficiency set at 75%, and will adjust hopping rates etc when I measure in the kettle. Second beer will likely be a bitter of some sort (depends on gravity, of course) with Goldings and Fuggle.

Should be good fun (I think....)

Cheers

 

[_HOME_BREW_WALLACE_]

Setting up the brewery as we speak (bloody cold outside)..........

20L
4kg's BB ale malt
20g POR @ 60min
40g Hallertau plugs @ 20min
40g Hallertau plugs @ 5min

Re-Cultured Coopers Yeast

 

[winkle]

Was thinking an AIPA for the same comp as my second beer tomorrow, too, argon. Have one in a cube already, but was thinking I might enter two. Only problem is I'll have two on tap, which means I'll have to drink two. What a terrible conundrum!

Cheers

Buy another tap, that'll keep the percentage on tap down a bit.

 

[beerdrinkingbob]

Setting up the brewery as we speak (bloody cold outside)..........

20L
4kg's BB ale malt
20g POR @ 60min
40g Hallertau plugs @ 20min
40g Hallertau plugs @ 5min

Re-Cultured Coopers Yeast

At 4 in the morning, your keen mate!!!

 

[Lord Raja Goomba I]

Put a quaffer down yeasterday (deliberate spelling error). I gave away too much Nelson Citra Perle Ale.

5000g Bairds Perle Malt
200g Caramalt (Barret Burston)

20g Smaragd (8%) at 60
5g Smaragd (8%) at 45

to 19IBU, I'll chuck in another 20g to dry hop when I feel like doing it.

Swiss Lager Dry Yeast

 

[Brewer_010]

my first AG for the weekend - a simple simple bitter. Been using about 70 to 80% grain due to boil vessel and mashtun restrictions which limit me to about 3.5kg of grain. Pretty keen to get a proper-size boiler/mashtun soon.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: EKG Bitter
Brewer: Barry
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 23.28 L
Estimated OG: 1.039 SG
Estimated Color: 8.1 EBC
Estimated IBU: 30.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 100.00 %
60.00 g Goldings, East Kent [4.50 %] (40 min) Hops 30.7 IBU
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Salt (Boil 60.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 0.0 days) Misc
1 Pkgs British Ale II (Wyeast Labs #1335) Yeast-Ale

 

[drsmurto]

Well, You've inspired me Dr!

Ditching the aforementioned Mild recipe for tomorrow, and going the partigyle route as well.

Base beer will be an English Barleywine:


Recipe: PG Barleywine 1
Style: 19B-Strong Ale-English Barleywine

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Water Added: 0.00 l
Volume At Pitching: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.073 SG
Expected OG: 1.110 SG
Expected FG: 1.032 SG
Expected ABV: 10.6 %
Expected IBU (using Tinseth): 72.6
Expected Color: 31.8 EBC
Apparent Attenuation: 69.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Maris Otter 4.000 kg (38.5 %) In Mash/Steeped
German Vienna Malt 4.000 kg (38.5 %) In Mash/Steeped
Australian BB Traditional Ale Malt 2.000 kg (19.2 %) In Mash/Steeped
German CaraAroma 0.400 kg (3.8 %) In Mash/Steeped

Hops
UK Target (9.0 % alpha) 35 g Loose Pellet Hops used 90 Min From End
UK Admiral (10.6 % alpha) 25 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 50 g Loose Pellet Hops used 15 Min From End
US Willamette (4.9 % alpha) 40 g Loose Pellet Hops used 15 Min From End

Other Ingredients
Koppafloc 2 g used In Boil

Yeast: Wyeast 1469-West Yorkshire Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins


Leaving efficiency set at 75%, and will adjust hopping rates etc when I measure in the kettle. Second beer will likely be a bitter of some sort (depends on gravity, of course) with Goldings and Fuggle.

Should be good fun (I think....)

Cheers

Fun it will be. It's a bit of guesswork working out the splits and approx SG.

Serendipity being king i ended up with such a high OG for my first beer as i couldnt fit any more water in the tun before draining.

Second beer got a fly sparge to get a bigger volume (13L of big beer and 21L of the smaller beer in fermenters).

That and the fact 280g of hops sucks up more wort than i had allowed for.... :icon_drunk:

EDIT - p.s loving the look of the barleywine. :icon_drool2:

 

[NickB]

Mashed in a little while ago, and have now found out the limits of a 50L mash tun. Incidentally, it's 10.4kg grain and 40.5L water full to the brim. Means I'll have to shorten the boil to 60 mins, but otherwise very happy so far... Heating the other 30L for the second batch, and very interested to see what my gavities end up at seeing as I seem to be hitting the mid 90's in efficency recently.

Had to change the grain bill slightly as I only had half the amount of BB Ale and CaraAroma I thought I did. Upped the late hops to 80g of each as well.....

Still tossing up the second batch between an English Pale of some sorts, or bombarding it with ridiculous amounts of US hops.... hmmmmm....


Cheers!

 

[drsmurto]

Mashed in a little while ago, and have now found out the limits of a 50L mash tun. Incidentally, it's 10.4kg grain and 40.5L water full to the brim. Means I'll have to shorten the boil to 60 mins, but otherwise very happy so far... Heating the other 30L for the second batch, and very interested to see what my gavities end up at seeing as I seem to be hitting the mid 90's in efficency recently.

Had to change the grain bill slightly as I only had half the amount of BB Ale and CaraAroma I thought I did. Upped the late hops to 80g of each as well.....

Still tossing up the second batch between an English Pale of some sorts, or bombarding it with ridiculous amounts of US hops.... hmmmmm....


Cheers!

I had the same dilemma on the second beer yesterday.

100g of centennial solved it! :icon_drool2:

 

[NickB]

Yep, leaning more towards a big hoppy US style ale....

Just got the Barleywine boiling - looks like I hit 1.078 pre-boil, which is only 2 points down on the modified recipe. Wait and see if I manage to lose enough in the boil, however. Aiming for an OG of 1.109...around 10.5%.

Looks and smells bloody beautiful :icon_drool2:

Cheers

 

[petesbrew]

Didn't have time to do an AG, but felt the need to brew. Luckily I had leftovers.
Coopers European Cerveza
Coopers Canadian Blonde
180g Carapils (steeped)
25g Oz Saaz
S-189 Swiss lager culture.
OG=1050

4 Days later and the SG has only dropped to 1046. Not totally concerned, but I might grab a spare dried lager yeast or 2 from Dave's HBS tomorrow, just in case.
Also the hydrometer sample had carbonation which is more than I can say for the yeast starter!

 

[chrs24]

Had a go at the Stone and Wood Inspired Beer, also got to test out my new rig, worked really well!

I put the hops in the boil for a little longer then in the recipe (30/15 instead of 10/5), so it'll be interesting to see how much like the S&W it ends up like.

Of course everyone loves pictures, so here are a few of the rig in action!

 

[NickB]

So looks like batch 2 of the Partigyle only got to 1.017 pre-boil, so chucked in 500g sugaz to get it to 1.025, and another 3L water to help with all the wort I'll lose to the 50g Cascade and 50g Centennial I'm chucking in 10 mins from the end of the boil. Will likely dry hop with about 20g of each as well, because it clearly doesn't have enough hops.... h34r:

It's like a 10min American Super Hoppy Mild. Why the hell not!!!

Cheers

 

[brettprevans]

Didn't have time to do an AG, but felt the need to brew. Luckily I had leftovers.
Coopers European Cerveza
Coopers Canadian Blonde
180g Carapils (steeped)
25g Oz Saaz
S-189 Swiss lager culture.
OG=1050

4 Days later and the SG has only dropped to 1046. Not totally concerned, but I might grab a spare dried lager yeast or 2 from Dave's HBS tomorrow, just in case.
Also the hydrometer sample had carbonation which is more than I can say for the yeast starter!

uummm i know you know your stuff pete but it is a lager yeast. you fermenting at larger temps? ive used this yeast a lot and it takes a while. of course if your fermenting at normal temps then ignore my comments. other than dry yeast does seem to like being rehydrated first (esp s189 ive found).

 

[.DJ.]

Simcoe SMaSH

100% Maris Otter
30g Simcoe @ 25
40g Simcoe @ 5
US-05

will be doing the same beer but using Pilsner malt next just to try and detect any differences...

 

[Da Bear]

Slammed down a batch of Porter yesterday, since the last keg was such a hit with the missus and my fam. Only problem being I shut down my PC without saving the recipe in BeerMate last time I brewed. *facepalm*

So from here on out it will be known as "Recollection Porter"

4.5 kg JW Trad Ale
.5 kg JW Choc
.25 JW Crystal
.25 Caramunich 1
.15 JW Roast

10g Galaxy @60
10g EKG @60
10g Amarillo @30
15g EKG @30
15g EKG @5

Wyeast 1056

BIAB
60 min mash at 64C
60 min Boil
Batch size 25L
OG 1.050

... or something like that

 

[_HOME_BREW_WALLACE_]

Setting up the brewery as we speak (bloody cold outside)..........

20L
4kg's BB ale malt
20g POR @ 60min
40g Hallertau plugs @ 20min
40g Hallertau plugs @ 5min

Re-Cultured Coopers Yeast

Just an update, i pitched my yeast into 1.059 wort! instead of the 1.045 i was expecting..... Jiggled the figures around in beersmith and WHAMMO! 95% Effeciency. Who would've thought a little extra sparge can really go a looonnng way! a couple of brewskies are well earnt now i thinks! :icon_cheers:

I think i might make this part of my regular regime from now on.........

 

[petesbrew]

uummm i know you know your stuff pete but it is a lager yeast. you fermenting at larger temps? ive used this yeast a lot and it takes a while. of course if your fermenting at normal temps then ignore my comments. other than dry yeast does seem to like being rehydrated first (esp s189 ive found).

Yeah CM2, I'm being lazy by not emptying my fridge for it. It's sitting in my garage at 14c average (garage temp is swinging between 11-15c).
I know I could do better but as it's just getting rid of a couple of kits I'm not worrying about it too much.
More importantly I've got the grain cracked for the next double brewday.

Brugges Blonde
6.00 kg. BB Pilsner
0.27 kg. JWM Wheat Malt
0.13 kg. Aromatic Malt
0.18 kg. Weyermann Carapils
0.70 kg. Candi Sugar (clear)
48g. Styrian Goldings 5.25%AA 60 min.
17g. Czech Saaz 4.00%AA 10 min.
White Labs WLP500 Trappist Ale

Vienna Lager
4.5 kg. BB Pilsner
2.00 kg. JWM Light Munich
0.07 kg. Weyermann Carafa Special I
52g. Czech Saaz 4.50%AA 60 min.
17g. Czech Saaz 2.2%AA 10 min.
White Labs WLP838 Southern German Lager

 

[bconnery]

American IPA
15L batch
Not so pretty on the formatting of recipe report, still working out Beersmith 2.0, can't find the text export option...

Aiming for under 6.4% for a comp... Don't expect to win because there are some seriously good AIPA brewers around but a) you have to try and B) I get the drink the rest

Based loosely on a version of the Can you brew it Green Flash IPA, or at least that was where I started and then went from there...

3000.00 g Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.0 %
250.00 g Dark Caramalt (Thomas Fawcett) (80.0 EBC) Grain 2 7.2 %
200.00 g Carabelge (29.6 EBC) Grain 3 5.8 %

20.00 g Chinook [11.40 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs
20.00 g Centennial [9.10 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
20.00 g Simcoe [12.20 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs

5.00 g Chinook [11.40 %] - Boil 60.0 min Hop 4 10.1 IBUs
5.00 g Simcoe [12.20 %] - Boil 60.0 min Hop 5 10.8 IBUs
15.00 g Chinook [11.40 %] - Boil 15.0 min Hop 6 15.1 IBUs
15.00 g Simcoe [12.20 %] - Boil 15.0 min Hop 7 16.1 IBUs
20.00 g Centennial [9.10 %] - Boil 10.0 min Hop 8 11.7 IBUs
10.00 g Centennial [9.10 %] - Aroma Steep 1.0 min Hop 9 0.0 IBUs
10.00 g Simcoe [12.20 %] - Aroma Steep 1.0 min

 

[winkle]

Grisette D'Hogshead Deux

83% BB Pale
12% BB Wheat
5% cane sugar
14 IBU NZ Hallertau - bittering
EKG late and dry hopping
sweet orange peel at 5 minutes

This will end up as my mid strength option on tap going on the last batch.
I'll knock it out then head off to the International for a steak and a bock, then get home and watch the Reds kick Kiwi butt :icon_cheers:

 

[Newbee(r)]

Stone and Wood Pacific Inspired Ale (BIAB)

Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 4.7 (EBC): 9.3
Bitterness (IBU): 29.0 (Average)
Final volume: 23L

65% Pilsner
25% Maris Otter Malt
10% Munich I

0.7 g/L Galaxy (13.4% Alpha) @ 60 Minutes (Boil)
0.7 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
0.9 g/L Galaxy (13.4% Alpha) @ 5 Minutes (Aroma)
0.9 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)

Single step Infusion at 68C for 90 Minutes. Boil for 60 Minutes
1/2 whirlfoc at 10 minutes

Fermented at 18C with Safale US-05

I've dropped the wheat to reduce the fizz and work with what I have. Won't be a clone but I'm hoping it's going to be a cracker.

 

[drsmurto]

3000.00 g Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 1 87.0 %
250.00 g Dark Caramalt (Thomas Fawcett) (80.0 EBC) Grain 2 7.2 %
200.00 g Carabelge (29.6 EBC) Grain 3 5.8 %

20.00 g Chinook [11.40 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs
20.00 g Centennial [9.10 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs
20.00 g Simcoe [12.20 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs

5.00 g Chinook [11.40 %] - Boil 60.0 min Hop 4 10.1 IBUs
5.00 g Simcoe [12.20 %] - Boil 60.0 min Hop 5 10.8 IBUs
15.00 g Chinook [11.40 %] - Boil 15.0 min Hop 6 15.1 IBUs
15.00 g Simcoe [12.20 %] - Boil 15.0 min Hop 7 16.1 IBUs
20.00 g Centennial [9.10 %] - Boil 10.0 min Hop 8 11.7 IBUs
10.00 g Centennial [9.10 %] - Aroma Steep 1.0 min Hop 9 0.0 IBUs
10.00 g Simcoe [12.20 %] - Aroma Steep 1.0 min

:icon_drool2: :icon_drool2: :icon_drool2:

 

[Newbee(r)]

:icon_drool2: :icon_drool2: :icon_drool2:

+ :icon_drool2: