What Are You Brewing III

[drsmurto]

Actually i'm pretty sure that recipe is yours (or at least based on yours) with the exception of the hop schedule. I've been keen to do a rye esb since tasting the Sunshine Coast Rye ESB a few week back :icon_drool2:

Only consideration is the lautering... with approx 15% (including the caramel rye) do you reckon this would cause any problems?

The last 2 beers i have brewed had ~20% rye malt. Had no trouble sparging and I didn't use rice hulls.

 

[argon]

The last 2 beers i have brewed had ~20% rye malt. Had no trouble sparging and I didn't use rice hulls.

Sweet!... that's what i wanted to hear... hmmm maybe i'll bump it up to 20% then

 

[bconnery]

Sweet!... that's what i wanted to hear... hmmm maybe i'll bump it up to 20% then

Same here. With nearly 20% I didn't have any sparging issues.

False bottom in a round mash tun...

I thought it might be based on mine, or on Dr Smurtos if he had posted his one he did based on it...

I had Dark Crystal instead of Dark Caramalt...

The hopping changes in mine depending on what I've got or feel like. Ditto the yeast.
I think the grain bill is going to be reasonably settled though.
I won't be doing it again without the Caramel Rye, the current version is definitely lacking a little of the character that made the first one good.

You'll get a different beer to the Sunshine Coast one though. Mine is more of a definite ESB with a Rye character. There's is a, well, an ESBish thing with some Rye. I think it is a great beer, very well balanced, but it isn't a classic ESB base.

 

[argon]

Cheers mate 20% it is... mine's a ss falsy in a 50L pot so shouldn't have any problems. I've subbed out the caramalt for some dark crystal too... error on my part... should have been the crystal.

I liked the Sunny coast beer, but like you said, not sure it sat in either the ESB or Rye beer territory. I enjoyed it though, and i was almost tempted to have another one today. Think i'll just make my own version this weekend instead.

 

[Pennywise]

Change of plan, I'm putting some special b as well. Nothing darker though, I swear

 

[drsmurto]

Just about to mashout the Stammtisch Irish Red

4.00 kg Pale Malt, Maris Otter (Bairds) (5.9 EBC) Grain 79.98 %
0.40 kg Carared (Weyermann) (47.3 EBC) Grain 8.01 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 8.01 %
0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3.00 %
0.05 kg Roasted Barley (Bairds) (1300.0 EBC) Grain 1.00 %
17.00 gm Target [9.50 %] (60 min) Hops 19.8 IBU
7.00 gm Target [9.50 %] (40 min) Hops 7.1 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
2.00 gm CaSO4
4.00 gm CaCl2
4.00 gm CaCO3
5.00 gm Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

20L
OG 1.055
IBU 27
EBC 34

Will follow that up with the 3rd in my homegrown hop series, this time POR. Using US05 this time to highlight the hops. Fresh POR = :icon_drool2:

2.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 48.97 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 22.78 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 22.78 %
0.24 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.47 %
8.00 gm Magnum [15.50 %] (60 min) Hops 16.2 IBU
30.00 gm Pride of Mt Torrens [9.00 %] (15 min) Hops 15.8 IBU
40.00 gm Pride of Mt Torrens [9.00 %] (0 min) Hops -
5.00 gm CaCO3
5.00 gm NaCl
10.00 gm CaSO4
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

20L
OG 1.046
IBU 32
EBC 18

2 stirplates on the go as well, WLP833 ready for a bo pils tomorrow and WY3068 for a roggen next weekend.

Building up supplies for the festive season

 

[schooey]

First ever crack at a Cali Common for me tomorrow...

Recipe: 3801
Brewer: Schooey
Asst Brewer: Kate Beckons-Ale
Style: California Common Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 45.79 L
Estimated OG: 1.056 SG
Estimated Color: 7.1 SRM
Estimated IBU: 28.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 87.6 %
1.20 kg Caramalt (Thomas Fawcett) (25.0 SRM) Grain 12.4 %
35.00 gm Northern Brewer [9.60%] (60 min) Hops 19.5 IBU
20.00 gm Northern Brewer [9.60%] (30 min) Hops 8.5 IBU
25.00 gm Northern Brewer [9.60%] (1 min) Hops 0.6 IBU
1.00 gm CaSO4 (gypsum)(Mash)
2.00 gm CaCl (Mash)
2.00 gm CaSO4 (gypsum)(Kettle)

Mash Schedule: My Mash
Total Grain Weight: 9.70 kg
----------------------------
Name Description Step Temp Step Time
Step Add 43.65 L of water at 68.6 C 65.0 C 60 min

Fermenting with WY2112 @ 15C and cold condition for Christmas day.

 

[manticle]

Worked today and maybe the last chance I'll get to brew before the end of the month. Lucky I have a few fermenting/to be bottled

APA
Type: All grain
Size: 23 liters
Color: 14 HCU (~9 SRM)
Bitterness: 55 IBU
OG: 1.056
FG: 1.012
Alcohol: 5.7% v/v (4.5% w/w)
Grain: 2kg JW ale
2kg JW pils
500g JW Wheat malt
1kg Wey Vienna
250g Ding biscuit
250g JW med crystal
Mash: 70% efficiency, SI, 60 minutes@65 deg C
Boil: 75 minutes, SG 1.038, 34 liters
Hops: 10g Amarillo (8.5% AA, 60 min.)
10g Centennial (10.5% AA, 60 min.)
10g Centennial (10.5% AA, 45 min.)
5g Centennial (10.5% AA, 30 min.)
5g Amarillo (8.5% AA, 25 min.)
5g Centennial (10.5% AA, 25 min.)
5g Amarillo (8.5% AA, 20 min.)
5g Centennial (10.5% AA, 20 min.)
5g Amarillo (8.5% AA, 15 min.)
5g Centennial (10.5% AA, 15 min
5g Amarillo (8.5% AA, 10 min.)
5g Centennial (10.5% AA, 10 min
5g Amarillo (8.5% AA, 5 min.)
5g Centennial (10.5% AA, 5 min
5g Amarillo (aroma)
5g Centennial (aroma)

US05

2g each CaSo4 and Cacl2 to mash and boil.

 

[warra48]

Monday is bottling day for my Pilsner. Should be ready for Christmas, as our son-in-law is a fan of Euro style lagers (but he likes all my beers).

Wednesday was to be my Belgian brew day, but I'm still waiting for my delivery of Special B and dark liquid candy sugar. So, it will be plan B, a hefeweizen, just in time for Cristmas and summer drinking.

23.00 L Hefeweizen
Estimated OG: 1.053 SG
Estimated Color: 7.1 EBC
Estimated IBU: 14.3 IBU
Brewhouse Efficiency: 85.00 %

2500.00 gm Wheat (4.0 EBC) Grain 47.00 %
2150.00 gm Premium Pilsner (2.5 EBC) Grain 46.00 %
250.00 gm Vienna Malt (6.9 EBC) Grain 5.00 %
100.00 gm Carahell (27.0 EBC) Grain 2.00 %
300.00 gm Rice Hulls (I don't enjoy stuck sparges)
32.00 gm Hallertau Germany [3.70 %] (60 min) Hops 12.4 IBU
10.00 gm Hallertau Germany [3.70 %] (15 min) Hops 1.9 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
3.00 gm Chalk (Mash 10.0 min) Misc
3.00 gm Chalk (Mash 60.0 min) Misc
1 Pkgs Bavarian Wheat (Wyeast Labs #3638) Yeast-Wheat

Will probably follow Zwickel's mash regime, and do a 90 min boil.

 

[Thommo]

Currently boiling a brew based on the Blonde Special Bitter from Radical Brewing. Haven't brewed in a while, need to get the stocks up for Christmas.

5kg Pale
220gm Crystal
450gm Munich
450gm Wheat

EKG at 45, 30, 15 and FO.

Should be a cracker.

 

[Jimmeh]

Dry Stout

Original Gravity (OG): 1.048 (P): 11.9
Colour (SRM): 41.5 (EBC): 81.8
Bitterness (IBU): 39.6 (Average)

70% Bairds Maris Otter
20% Flaked Barley
10% Bairds Roasted Barley

1.4 g/L Target (9.4% Alpha) @ 80 Minutes

Single step Infusion at 65C for 90 Minutes. Boil for 90 Minutes

Fermented at 18C with Wyeast 1056 - American Ale

Recipe Generated with BrewMate

 

[Doc]

Knocked out another triple batch in the new brauhaus this arvo.
Did the Yardglass Session Lite, this time with Magnum and Citra. Smelt and looked great.
Now have a stash of summer/xmas party driving beer

Doc

 

[drsmurto]

Mmmmmm, boiling mash :icon_drool2:

It's been way too long since my last decoction, the smell is making me weak at the knees. Only planned doing a single decoction on the bo pils (52-65) but i many get motivated to do another (65-70) just so i can stand next to a pot of boiling mash again.

Looking forward to next weekend when i decoct a roggen...... boiling rye malt :super:

 

[Peteoz77]

Brewed a double batch of Heffewiezen, and added a large jar of Morello Cherries to one of them. Hope it turns out nice!

 

[bconnery]

Brewed a double batch of Heffewiezen, and added a large jar of Morello Cherries to one of them. Hope it turns out nice!

I can't speak for the hefe but I did the same in a dunkleweizen and it worked very nicely...

 

[RdeVjun]

Dortmunder III
100% Weyermann Floor- Malted Bohemian Pilsner
Protein rest/ Single decotion
Dortmundised water, so some gypsum, epsom, CaCl2 (only rough guesses)
90 minute boil
16 IBU Magnum @ 75
8 IBU Hallertauer Mittelfreuh @ 20
0.3g/L Hallertauer Mittelfreuh @ FO (I just can't help myself...)
Generous 2247PC yeastcake from last week's batch, 11C ferment + thorough diacetyl rest (pinged badly by one judge at AABC)
OG: 1.055 FG: 1.011 ABV: 5.8% IBU: 24 SRM: 4

Once I start doing lagers I don't like to chop and change too much, too much farting around with big starters for my liking.

 

[Fourstar]

I'm going away to Lorne over summer/new years and i put the word out to the fellas for beer requests. The bastards want a pilsner. <_< Talke about stretching me for time! :lol: time to whip out that packet of S-23 ive had on hand in case of emergencies as i sure as hell can't be arsed preparing a 2L Bohemian Lager starter!

Lorne Pilsner
German Pilsner (Pils)

Type: All Grain
Date: 14/11/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
5.00 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 89.29 %
0.30 kg Carafoam (Weyermann) (2.0 SRM) Grain 5.36 %
0.30 kg Munich I (Weyermann) (7.1 SRM) Grain 5.36 %
20.00 gm Magnum [12.10 %] (60 min) Hops 26.1 IBU
20.00 gm Hallertauer [6.40 %] (15 min) Hops 6.8 IBU
20.00 gm Hallertauer [6.40 %] (0 min) Hops -
9.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.99 %
Bitterness: 32.9 IBU
Est Color: 3.9 SRM

Mash Profile
Single Infusion, Light Body Step Time Name Description Step Temp
60 min Mash In Add 16.00 L of water at 69.6 C 64.0 C
10 min Mash Out Add 10.00 L of water at 89.3 C 73.0 C

Notes
3g CaSO4 to boil
6g CaSO4 to mash

 

[raven19]

Rebrewing a small batch (12L) of Irish Red for the SA Stammitch Challenge right now.

 

[Gopha]

Chilling a Saison at the moment :icon_cheers:

 

[crozdog]

Just bottled am old ale I've been aging for 3.5 years! :blink:

The hydro sample tasted beautiful - plenty of rich dark fruit & a definite alcohol note :beerbang:

recipe was

76% ale
4% jw crystal
3.4% dark crystal
6.7% cara
8.2% demerara sugar
8.2% raw sugar
2.2% brown sugar

EKG, fuggles & northdown to 48IBU

wyeast Irish ale

Turned out at about 8%

now to wait for it to age a bit more - should be coming on strong for winter & 2011 comps :chug:

Very happy but also spewing but cause I had another 20 L of the same wort that I'd used Timothy Taylor Landlord yeast on, but 12 months ago, the bung on the cube blew out & over the floow it went. I didn't have an airlock on it - was just relieving pressure every few days - lesson learnt - the hard way! :angry: