What Are You Brewing III

[winkle]

Cheers Winkle, I think the bug has returned.
Must get myself some torrified wheat and give that a try. How long do you dry hop for?

Andrew

Usually goes in on day three (or the end of high krausen) until the Windsor has given up the ghost (around 3 or 4 days).

If I get the chance to run it through a beer engine, I'd dry hop in the keg :icon_cheers: .

 

[Frag_Dog]

Brewing this for my soccer team end of season. I scored a home-goal last week, hence the name.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 23 - Home Goal Summer Ale
Brewer: Frag_Dog
Asst Brewer:
Style: Blonde Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 34.73 L
Estimated OG: 1.045 SG
Estimated Color: 4.9 SRM
Estimated IBU: 18.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 77.78 %
0.50 kg Munich I (Weyermann) (7.1 SRM) Grain 11.11 %
0.50 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 11.11 %
15.00 gm Cascade [5.00 %] (Dry Hop 7 days) Hops -
25.00 gm Cascade [5.00 %] (60 min) Hops 15.1 IBU
10.00 gm Cascade [5.00 %] (20 min) Hops 3.7 IBU
10.00 gm Cascade [5.00 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 4.50 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Step Add 13.50 L of water at 70.4 C 65.0 C

I wanted to only had 250g of wheat but I stuffed and added too much. Hope it turns out OK....

 

[fraser_john]

Basic APA

A ProMash Brewing Session - Recipe Details Report

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

Batch Size (L): 42.00 Wort Size (L): 42.00
Total Grain (kg): 8.75
Anticipated OG: 1.056 Plato: 13.80
Anticipated EBC: 12.4
Anticipated IBU: 38.5
Brewhouse Efficiency: 90 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
91.4 8.00 kg. Pale Malt(2-row) America 1.036 4
5.7 0.50 kg. Cara-Pils Dextrine Malt 1.033 4
2.9 0.25 kg. Crystal 60L America 1.034 158

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
67.00 g. Cascade Pellet 5.75 29.3 60 min.
40.00 g. Cascade Pellet 5.75 4.7 15 min.
62.00 g. Cascade Pellet 5.75 4.5 1 min.
32.00 g. Cascade Pellet 5.75 0.0 Dry Hop


Yeast
-----

WYeast 1056 Amercan Ale/Chico

 

[brettprevans]

I was going to brew 2x double batches of BIG Belgian and a keg filler today but twisted my ankle . And my 4th keg blew last night. Not good and I'm jeleous of u blokes ESP as I'm sitting here reading latest issue of zymurgy.

 

[Fourstar]

I was going to brew 2x double batches of BIG Belgian and a keg filler today but twisted my ankle . And my 4th keg blew last night. Not good and I'm jeleous of u blokes ESP as I'm sitting here reading latest issue of zymurgy.

man up! you can always brew on one leg... always!!! :icon_cheers:

 

[np1962]

man up! you can always brew on one leg... always!!! :icon_cheers:

Christ! I've known people to brew legless! :icon_drunk:

 

[notung]

I brewed an abbey single style beer last night. When this is done I plan on putting a bigger beer onto the 1214 yeastcake. I haven't decided on what yet, but it's exciting just thinking of possibilities! Here's my recipe:

63.4% two row pilsen (malteurop)
31.6% ale malt (powells)
5% aromatic malt (dingemans)

EK Goldings first-wort-hopped for 60 mins (25ibu)
Fuggles at 10 mins (2ibu)
no chilled

I've smacked the wyeast 1214 and am waiting for it to swell now. Wondering about chucking some coriander and orange peel into some cold water for a few days then filtering and heating the water. If I chucked this in half way through primary it may add some interest.

My fridge is occupied lagering at the moment so I think I will chuck this on a heat mat in the shed and hope it can maintain around 22 or so.

 

[drew9242]

Just mashed in a American Pale ale

Barret Burston Pale = 92%
Caramunich = 8%

Northern Brewer 60min = 15 IBU
Willamete 0 min = 6 IBU
Willamete Cubed = .5g per Litre

Yeast 1056

What you reckon, i am just getting into making my own recipes so hopefully she turns out nice.

 

[manticle]

Recipe looks fine but what makes it american? English hops no? Also IBU seems pretty low for that style (not that style matters - just depends what you're aiming for)

 

[drew9242]

Yea good point that. Northern brewer is german but the willemete is american. Yea i was aware of the Ibu being down on style but that was what i had left. Maybe i should look for another catergory to put it in.

 

[manticle]

Don't worry about the category unless you have to. If it suits your palate then that's what counts.

Maybe just call it pale ale?

 

[jyo]

Yankee Amber 2 (Simcoe and Cascade)
American Amber Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.400
Total Hops (g): 70.00
Original Gravity (OG): 1.056 (P): 13.8
Colour (SRM): 15.5 (EBC): 30.5
Bitterness (IBU): 37.6 (Average)
Brewhouse Efficiency (%): 77
Boil Time (Minutes): 90

Grain Bill
----------------
4.000 kg Pale Malt (74.07%)
0.500 kg Munich I (9.26%)
0.500 kg Wheat Malt (9.26%)
0.300 kg Crystal 120 (5.56%)
0.100 kg Chocolate (1.85%)

Hop Bill
----------------
15.0 g Cascade Pellet (4.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Simcoe Pellet (12.2% Alpha) @ 60 Minutes (Boil) (0.4 g/L)
25.0 g Cascade Pellet (4.5% Alpha) @ 15 Minutes (Boil) (1.1 g/L)
20.0 g Simcoe Pellet (12.2% Alpha) @ 15 Minutes (Boil) (0.9 g/L)

Misc Bill
----------------

Single step Infusion at 67C for 90 Minutes.
US-05

Recipe Generated with BrewMate

Gonna mash this in tonight once the kids are in bed. It's a similar grainbill to my W.A. caseswap beer, which I don't want to part with now! I'm sure my neighbours think I'm up to no good clanging around in the backyard at 1am.
Cheers, John.

 

[neonmeate]

a smash barleywine - trying to make something that might, maybe, last until my soon to be born child's 18th in 2028....

1115 OG of fawcett maris otter
86 IBU of EKG 60min
wyeast 1335, and maybe some brett of some description further down the line...

 

[drew9242]

Don't worry about the category unless you have to. If it suits your palate then that's what counts.

Maybe just call it pale ale?

That is what i love about brewing. You can brew whatever you like and create a beer that you have never tasted before. Thats why i have kept this hobby for 2 years. And believe me that is good going for me.


People always ask me what beer it is and i am like well i don't know just a bit off a mix up really. I brew a lot off beer with what little stock i have in my inventory. I live 800km round trip from a home brew store, and i don't have a lot of funds to stock up. But i get a heap of good beers from what i have left over.

I'm looking forward to tasteing this one though. we will see how it turns out.

 

[Tony]

gunna make a pale ale tomorrow...... losly based on a special bitter, but hoppier.

Only im calling it an ANZAC Bitter as i will use mostly aussie malts (a bit of pommy colour) and aus and NZ hops.

gunna run it on 1469

im keen to hear peoples opinions

ANZAC Bitter

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.046 Plato: 11.54
Anticipated EBC: 22.1
Anticipated IBU: 34.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
80.0 8.00 kg. JWM Traditional Ale Malt Australia 1.038 6
10.0 1.00 kg. JWM Wheat Malt Australia 1.038 4
8.0 0.80 kg. TF Pale Crystal UK 1.034 100
2.0 0.20 kg. TF Pale Chocolate Malt UK 1.033 550

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Cluster Pellet 7.20 27.0 40 min.
30.00 g. B-Saaz Whole 8.00 4.2 10 min.
30.00 g. Hallertau Aroma Whole 6.60 3.5 10 min.
60.00 g. B-Saaz Whole 8.00 0.0 0 min.
60.00 g. Hallertau Aroma Whole 6.60 0.0 0 min.


Yeast
-----

Wyeast 1469

 

[WarmBeer]

About to add the 60 mins hops addition to this one:



BeerSmith Recipe Printout - http://www.beersmith.com

Recipe: 36 - McKinnon Bitter II

Brewer: Brett

Asst Brewer:

Style: Australian Bitter

TYPE: All Grain

Taste: (35.0)



Recipe Specifications

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

Batch Size: 22.00 L

Boil Size: 29.60 L

Estimated OG: 1.053 SG

Estimated Color: 6.1 EBC

Estimated IBU: 35.8 IBU

Brewhouse Efficiency: 70.00 %

Boil Time: 75 Minutes



Ingredients:

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

Amount Item Type % or IBU

4.00 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 81.63 %

0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 6.12 %

30.00 gm Pride of Ringwood - Flowers [9.50 %] (60 Hops 34.9 IBU

5.00 gm Pride of Ringwood - Flowers [9.50 %] (5 mHops 1.0 IBU

0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc

1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

0.60 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 12.25 %

1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale





Mash Schedule: Single Infusion, Medium Body, No Mash Out

Total Grain Weight: 4.30 kg

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

Single Infusion, Medium Body, No Mash Out

Step Time Name Description Step Temp

90 min Mash In Add 12.90 L of water at 71.0 C 65.0 C





Notes:

------





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

 

[barto1308]

This is in the fermenter at the moment. Was supposed to come out at a much higher OG,but my efficiency was poor due to an ordinary mill (i got lazy with the food processor) This recipe was primarily a leftovers brew, but was following an idea I have had for some time

BartHaus Espresso Porter
Batch size:20L
1.25kg CaraMalt
.7kg CaraAroma
.5kg CaraRed
.3kg Choc Malt
.5kg Rolled Oats
.3kg Lactose
1.5kg LDME

25g Challenger @ 60min
25g Challenger @ 30min
60min mash @65C
Danstar Nottingham on 1L starter
OG 1050 (should have been 1069) est. Fg 1009

I'm going for a smooth, creamy, ale with a reasonable coffee element, but without the bitterness associated with the darker roasted malts. I may add some fresh ground coffee, depending on how the flavour develops...

 

[Tony]

mmmm got to go to B& T in the morning now...... didnt plan that well. Fingers crosed i get time to brew it in the arvo...... i will make time

 

[Gavo]

Had a few odds and ends to use so I thought I would have some fun and use it all in in an APA.... named it Eight Grain Mongrel. First time I have tried fly sparging, all appears to have gone well.

Recipe: Eight Grain Mongruel APA
Brewer: Gavin
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (41.0)

Recipe Specifications
--------------------------
Batch Size: 42.00 L
Boil Size: 55.38 L
Estimated OG: 1.051 SG
Estimated Color: 16.5 EBC
Estimated IBU: 28.6 IBU
Brewhouse Efficiency: 81.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 53.07 %
2.00 kg Ale - Perle Malt (Bairds) (6.3 EBC) Grain 23.58 %
1.00 kg Munich 1 (16.0 EBC) Grain 11.79 %
0.32 kg Caraamber (59.1 EBC) Grain 3.77 %
0.23 kg Carared (39.4 EBC) Grain 2.71 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 2.36 %
0.17 kg Caramunich I (90.0 EBC) Grain 2.00 %
0.06 kg Caraaroma (390.0 EBC) Grain 0.71 %
13.00 gm Cascade [6.30 %] (90 min) (First Wort HopHops 6.4 IBU
7.00 gm Galena [12.20 %] (90 min) (First Wort HopHops 6.7 IBU
10.00 gm Nelson Sauvin [9.00 %] (90 min) (First WoHops 7.0 IBU
22.00 gm Columbus (Tomahawk) [14.00 %] (Dry Hop 4 Hops -
22.00 gm Simcoe [13.00 %] (Dry Hop 4 days) Hops -
22.00 gm Columbus (Tomahawk) [14.00 %] (10 min) Hops 4.4 IBU
22.00 gm Simcoe [13.00 %] (10 min) Hops 4.1 IBU
22.00 gm Columbus (Tomahawk) [14.00 %] (0 min) Hops -
22.00 gm Simcoe [13.00 %] (0 min) Hops -
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 8.48 kg
----------------------------
Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
90 min Mash In Add 22.12 L of water at 73.1 C 65.6 C

Pitch yeast in the morning

Cheers
Gavo

 

[NickB]

Looks like it could be a winner, Gavo...

Really need to brew tomorrow as I've only got one cube in storage, and four empty ones crying out for wort!

Tossing up between this:


Recipe: Citra Summer Ale
Style: 6B-Light Hybrid Beer-Blonde Ale

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.027 SG
Expected OG: 1.037 SG
Expected FG: 1.009 SG
Expected ABV: 3.6 %
Expected IBU (using Tinseth): 33.9
Expected Color: 5.0 EBC
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Galaxy 3.500 kg (97.2 %) In Mash/Steeped
German Caramel Pils 0.100 kg (2.8 %) In Mash/Steeped

Hops
US Citra (11.1 % alpha) 20 g Loose Pellet Hops used First Wort Hopped
US Citra (11.1 % alpha) 35 g Loose Pellet Hops used 1 Min From End

Other Ingredients
Table Salt 5 g used In Boil
Koppafloc 1 g used In Boil

Yeast: Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (69C)
Step: Rest at 69 degC for 60 mins


or this


Recipe: Imperial Mild Hop Monster
Style: 11A-English Brown Ale-Mild

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.026 SG
Expected OG: 1.035 SG
Expected FG: 1.009 SG
Expected ABV: 3.4 %
Expected IBU (using Tinseth): 38.1
Expected Color: 27.8 EBC
Apparent Attenuation: 72.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Maris Otter 2.500 kg (73.5 %) In Mash/Steeped
UK Medium Crystal 0.300 kg (8.8 %) In Mash/Steeped
German CaraAroma 0.300 kg (8.8 %) In Mash/Steeped
German CaraRed 0.300 kg (8.8 %) In Mash/Steeped

Hops
UK Target (9.0 % alpha) 10 g Loose Pellet Hops used 30 Min From End
UK Challenger (7.9 % alpha) 20 g Loose Pellet Hops used 15 Min From End
UK Admiral (10.6 % alpha) 15 g Loose Pellet Hops used 15 Min From End
UK Challenger (7.9 % alpha) 25 g Loose Pellet Hops used 5 Min From End
UK Target (9.0 % alpha) 10 g Loose Pellet Hops used Dry-Hopped
UK Fuggle (4.2 % alpha) 10 g Loose Pellet Hops used Dry-Hopped

Other Ingredients
Gypsum 3 g used In Mash
Epsom Salts (Magnesium Sulfate) 1 g used In Mash
Koppafloc 1 g used In Boil

Yeast: Wyeast 1084-Irish Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (71C)
Step: Rest at 70 degC for 60 mins

Recipe Notes
45 min mash, estimated FG of 1.020, and abv of 1.5%


or maybe both, depending on time, gas, and grain stocks....

Cheers