What Are You Brewing III

[NickB]

Putting this one down early tomorrow. Will be bottling and ageing for at least 6 months, hopefully 12. May have to change the hop additions as I haven't checked the freezer for available hops yet If I'm out I'll use some Fuggles and Styrians....



Recipe: The Black Death
Style: 13F-Stout-Imperial Stout

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: 1.074 SG
Expected OG: 1.100 SG
Expected FG: 1.025 SG
Expected ABV: 10.1 %
Expected IBU (using Tinseth): 64.5
Expected Color: 86.6 EBC
Apparent Attenuation: 73.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
German Munich Malt 4.300 kg (44.8 %) In Mash/Steeped
Australian BB Traditional Ale Malt 4.300 kg (44.8 %) In Mash/Steeped
UK Roasted Barley 0.400 kg (4.2 %) In Mash/Steeped
German CaraAroma 0.200 kg (2.1 %) In Mash/Steeped
German CaraAmber 0.200 kg (2.1 %) In Mash/Steeped
UK Pale Chocolate Malt 0.200 kg (2.1 %) In Mash/Steeped

Hops
US Citra (11.1 % alpha) 50 g Loose Pellet Hops used 60 Min From End
US Cascade (5.0 % alpha) 45 g Loose Pellet Hops used 20 Min From End

Other Ingredients
Gypsum 5 g used In Mash
5.2 PH Stabiliser 4 g used In Mash
Epsom Salts (Magnesium Sulfate) 3 g used In Mash
Koppafloc 2 g used In Boil

Yeast: Wyeast 1084-Irish Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 68 degC for 60 mins


Cheers!

 

[grod5]

Intending to do this around midday tomorroy.

Recipe: Steam Beer
Brewer: Greg
Asst Brewer: Molly*
Style: Dusseldorf Altbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.54 L
Estimated OG: 1.057 SG
Estimated Color: 16.4 EBC
Estimated IBU: 33.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.60 kg Australian Ale (4.1 EBC) Grain 76.67 %
0.80 kg Crystal (50.0 EBC) Grain 13.33 %
0.60 kg Munich Malt (12.6 EBC) Grain 10.00 %
30.00 gm Northern Brewer [9.50 %] (60 min) Hops 29.4 IBU
10.00 gm Northern Brewer [9.50 %] (10 min) Hops 3.6 IBU

 

[Tony]

mashing a Kolsch on a fine sunday morning.


BullsHead Kolsch

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.047 Plato: 11.67
Anticipated EBC: 6.4
Anticipated IBU: 25.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
95.0 9.50 kg. Weyermann Pilsner Germany 1.038 4
5.0 0.50 kg. Weyermann Pale Wheat Germany 1.038 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
120.00 g. Tettnanger Tettnang Pellet 4.50 25.2 40 min.


Yeast
-----

Wyeast 2575PC Kolsch II

 

[NickB]

Just began boiling the above RIS, just shy of target pre-boil gravity - 1.067, but hopefully will make that up in evaporation (cool morning here). Was also about 10g short of Citra, so subbed in some Magnum, but had enough of the Cascade.

Also, chucked in 100g of black malt at mash out as the colour was looking a bit lighter than what I'd hoped for.

Boiling away now and smelling bloody beautiful.....

Should be all cleaned up in time to watch the Cricket

Cheers

 

[DJR]

Boring rice lawnmower to drink over summer

3kg jw pils
0.8kg coles long grain rice cooked
0.2kg weyermann vienna

bittering hops organic hallertau 7% 10g
aroma hops nelson sauvin 11% 10g

cacl2 + whirlfloc added

Aiming for about 1045 / 15-20 IBU / 3-4 EBC

US05 repitch kept coolish (16-18C) + polyclar + gelatin

 

[beerbrewer76543]

Yesterday I finally did a couple of batches of beer, first ones since August! (been brewing cider for the summer)

Still haven't finished the recirculating brew rig yet so it was a partial and an extract

Anyhoo I made up a Belgian Pale Ale and a RIS... I have a strong urge for hops ATM...

*values are approximates off the top of my head*

BPA
OG 1046
FG 1012
ABV 4.6%
IBU 27
2.5kg Ale Malt
650g Munich
400g Biscuit
1.0kg LDME
50g EKG @ 60
40g EKG @ 10
40g EKG @ 0
40g EKG @ day 7
1762 Belgian Abbey II Yeast
26L
Mash 63*C 30 mins, ramp to 72*C over 15 mins, hold 15 mins
BIAB no sparge

RIS
OG 1085
FG 1018
ABV 9%
IBU 75
1.7kg Coopers Stout
1.7kg Coopers Stout
1.2kg LDME
1.0kg Dark Brown Sugar
40g EKG @ 10
40g Fuggles @ 0
40g Fuggles @ day 7
2xCoopers Yeast Packets
26L
5L boil with 500g LDME
One Coopers can and 1kg sugar to be added day 3

 

[Fourstar]

Have you brewed this before 4*?

Pretty much the same as what i have brewed previously (%'s of grain different by 1-2%, just so i could deal with round numbers. )

awesome beer, a quaffer too.

 

[manticle]

Brewing on a whim into the evening. Bugger thesis writing.


Just cracked the grain.

Saison

2.5kg dingemans pilsner
1 kg JW wheat
500g Weyerman Vienna

15g tettnanger @60
15g hallertauer hersbrucker@ 60
15g tettnanger @20
15g hallertauer hersbrucker@ 20

Sulphate and chloride additions to mash and boil.
3711 Wyeast french saison. Around 22 litres, 36 IBU.

Mash 63 for 40 minutes, step to 67 for 20 minutes, mash out at 76.

 

[Duff]

Brewing on a whim into the evening. Bugger thesis writing.

I do not miss thesis writing at all after writing two for my Masters and PhD

Brewing this weekend. A triple decocted pilsener with bucket loads of czech saaz.

Cheers.

 

[manticle]

I do not miss thesis writing at all after writing two for my Masters and PhD

If I ever suggest I'm going to start a phD, just shoot me.

 

[j1gsaw]

Im just jealous that i cant brew tommorrow... my thumb politely got broken. oh, its fun.

 

[Gretschem]

I'm going to be brewing a JSAA Clone real soon,

I got all my ingredients today from Ross,

Cheers

 

[Jimmeh]

Yanky Wheat

Original Gravity (OG): 1.051 (P): 12.6
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 24.9 (Tinseth)

50% Pale Ale Malt
40% Wheat Malt
10% Flaked Wheat

0.8 g/L Amarillo (8.6% Alpha) @ 80 Minutes (Boil)
0.5 g/L Amarillo (8.6% Alpha) @ 15 Minutes (Boil)
0.5 g/L Amarillo (8.6% Alpha) @ 5 Minutes (Boil)


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

Fermented at 19C with Safale US-05


Recipe Generated with BrewMate

 

[Jimmeh]

Dry Stout

Original Gravity (OG): 1.045 (P): 11.2
Colour (SRM): 38.9 (EBC): 76.6
Bitterness (IBU): 40.1 (Tinseth)

70% Maris Otter Malt
20% Flaked Barley (Organic)
10% Roasted Barley (Simpsons)

3.3 g/L East Kent Golding (4.6% Alpha) @ 80 Minutes (Boil)


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

Fermented at 19C with Safale US-05


Recipe Generated with BrewMate

 

[Jimmeh]

Landlord (Special/Best/Premium Bitter)

Original Gravity (OG): 1.044 (P): 11.0
Colour (SRM): 6.2 (EBC): 12.2
Bitterness (IBU): 30.2 (Tinseth)

97% Golden Promise Malt
3% Crystal, Medium (UK)

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

0.7 g/L East Kent Golding (5.6% Alpha) @ 20 Minutes
0.8 g/L East Kent Golding (4.8% Alpha) @ 20 Minutes (This was leftover)

2.0 g/L Styrian Golding (5.0% Alpha) @ Knockout (Steep for 30+ minutes)


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

Fermented at 19C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[manticle]

Just cubed:

Style: Hopbursted ESB/IPA
Type: All grain Size: 23 liters
Color: 20 HCU (~12 SRM)
Bitterness: 45 IBU
OG: 1.064
FG: 1.012
Alcohol: 6.7% v/v (5.3% w/w)
Grain: 6kg Crisp MO
250g Belgian biscuit
150g British crystal 50-60L
150g British crystal 70-80L
150g British crystal 95-115L
Mash: 67 degrees for 70 minutes, 72 degree for 20 minutes, mash out @ 76 degrees 10 minutes, 70% efficiency
Boil: 60 minutes SG 1.043 34 liters
Hops: 10g Challenger (11% AA, 60 min.)
2g Target (9.5% AA, 60 min)
10g First Gold (7.7% AA, 45 min.)
2g Target (9.5% AA, 45 min.)
10g First Gold (7.7% AA, 20 min.)
2g Target (9.5% AA, 20 min)
5g Challenger (11% AA, 20 min.)
5g EKG (5% AA, 20 min.)
10g EKG (5% AA, 10 min.)
2g Target (9.5% AA 10 min)
10g EKG (aroma)
2g Target (9.5% AA, aroma)

WY 1469

Hop additions after 20 minutes actually added in small increments more frequently than 5 minutes. Sprinkle a bit, wait, wait, wait, sprinkle etc.

 

[Tony]

2g Target (9.5% AA, 60 min)

2g Target (9.5% AA, 45 min.)

2g Target (9.5% AA, 20 min)


2g Target (9.5% AA 10 min)

2g Target (9.5% AA, aroma)

??????

why bother mate?

That all just looked way over complicated. Im sure it will be nice but maybe you need to re-visit the KISS theory.

cheers

 

[manticle]

Actually that was just the result of a **** up.

It was meant to be 10g of Target @45 mins but I opened the wrong bag (EKG) and added the pellets into the plastic hop container. Once added, I couldn't separate the ekg from the first gold already in there so I separated the target over the flavour additions.

Hop bursting in APAs has given me a lovely layered result so I thought I'd try it with english hops. Wouldn't normally bother with 2g additions but when you stuff up, you need to adjust. It was a way of getting the target flavour in without having to massively adjust my IBU levels (if I'd added all into the 45 minute addition as planned I might have needed to compensate). Was the easiest solution.

Believe me I do plenty of single and double addition KISS beers.

 

[bum]

Not meaning to be a dickhead about it but hopbursting is supposed to be all late additions, innit? Say, 30min and less?

 

[Duff]

Not meaning to be a dickhead about it but hopbursting is supposed to be all late additions, innit? Say, 30min and less?

Under 20min bum.

Brewed a double of APA today for Christmas.

85% Ale
10% Wheat
5% Dark Crystal

40gms FWH Centennial
150gm Cascade and Galaxy combo at flameout as a steep during whirlpool for 20min.

No ale yeast ready at hand, so will ferment at 10C with lager yeast slurry direct from the local micro on Friday.

Cheers.