What Are You Brewing III
- Thread starter raven19
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manticle
Standing up for the Aussie Bottler
Yes but my understanding is that it doesn't have to be exclusively so. I add bittering additions, then everything from 20 minutes on is added frequently and in small amounts. 5 minute additions are actually broken up slightly over that time - alarm goes, sprinkle a bit, wait 30 sec, sprinkle a bit more etc etc.
regardless of what you call it, I like the effect.
Maybe I'll call it semi or partial hopbursted to keep people happy.
I too am doing a simple APA after moving and changing equipment (reacquainted myself with former nemesis: Porkert corona last night)
Today I used my new MM thermometer and didn't have ice to do a 0 deg calibration and 100 looked OK... mash ran off all wrong - turned out it was about 10 deg low. About to runoff again now. Yay. I am very glad to have bought an alcohol thermometer at the same time.
44 L
3.6kg MO
1kg Munich II
.5kg Carahell
5.6kg JW Trad
60g EKG @ 40
60g Cascade @ 2
30g NB @ 2
60g Cascade @ 80 deg C in whirlpool before NC cube (that is the plan anyway)
Today I used my new MM thermometer and didn't have ice to do a 0 deg calibration and 100 looked OK... mash ran off all wrong - turned out it was about 10 deg low. About to runoff again now. Yay. I am very glad to have bought an alcohol thermometer at the same time.
44 L
3.6kg MO
1kg Munich II
.5kg Carahell
5.6kg JW Trad
60g EKG @ 40
60g Cascade @ 2
30g NB @ 2
60g Cascade @ 80 deg C in whirlpool before NC cube (that is the plan anyway)
praxis178
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Today (cooling it's heels in the brew fridge ATM).
Pilsner of somekind.
21L
OG: 0.049
2.9kg pale malt (BB)
0.5kg Pils malt (JW last of the sack too, damn)
0.4kg Vienna
0.25kg Cara-pils
78g Saaz (3.9% AA) 60mins
20g Hellertauer M. (6.3% AA) 5mins
wirflock
Yeast: Wyeast 2002 @12C for two weeks then kick it up to 14C before crashing and kegging.
Oh the most important bit, first trial brew using the spring water I get from my back yard, very soft water (soap feels slick for damn near ever vs the local tap water).....
Pilsner of somekind.
21L
OG: 0.049
2.9kg pale malt (BB)
0.5kg Pils malt (JW last of the sack too, damn)
0.4kg Vienna
0.25kg Cara-pils
78g Saaz (3.9% AA) 60mins
20g Hellertauer M. (6.3% AA) 5mins
wirflock
Yeast: Wyeast 2002 @12C for two weeks then kick it up to 14C before crashing and kegging.
Oh the most important bit, first trial brew using the spring water I get from my back yard, very soft water (soap feels slick for damn near ever vs the local tap water).....
Tony
Quality over Quantity
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dcx3
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So i got drunk last night and this is what happened.I had some stuff lying around that i wanted to try so i threw it all in the blender got out my biab kit and went to work.This was only my second ag biab.
I had 2kg of pale malt 100gm of caramunich 50gm of chrystal and a cup of oats.I blend it all up except the oates and throw it in at 66 an hour later its only dropped 1 degree so im happy i top up the water to 10 ltr and boil 60mins.I then leave in the pot overnight,would have put some clingwrap on but i was to drunk to find it LOL so i just leave the lid on. Get up in the morning and its got a bit of white film on its surface but its patchy not all over, as well as some crazy shit in suspension just underneath the surface?? maybe its infected maybe its protien crap i dunno. Ive only done one biab before so i was just trying to perfect the process before worrying about make great beers.I take a reading and it says 1030 so without even thinking i whack in 2kg of dextrose and a can of coopers real ale then top up to 28ltr take a reading and its 1050 i then throw in some white ale dregs ive had sitting in the fridge for like 2 months thinking that'll be the yeast.
Feel free to LOL, cos i am ill let you know how it turns out
I had 2kg of pale malt 100gm of caramunich 50gm of chrystal and a cup of oats.I blend it all up except the oates and throw it in at 66 an hour later its only dropped 1 degree so im happy i top up the water to 10 ltr and boil 60mins.I then leave in the pot overnight,would have put some clingwrap on but i was to drunk to find it LOL so i just leave the lid on. Get up in the morning and its got a bit of white film on its surface but its patchy not all over, as well as some crazy shit in suspension just underneath the surface?? maybe its infected maybe its protien crap i dunno. Ive only done one biab before so i was just trying to perfect the process before worrying about make great beers.I take a reading and it says 1030 so without even thinking i whack in 2kg of dextrose and a can of coopers real ale then top up to 28ltr take a reading and its 1050 i then throw in some white ale dregs ive had sitting in the fridge for like 2 months thinking that'll be the yeast.
Feel free to LOL, cos i am ill let you know how it turns out
NickB
I haven't had a C**t all night, Drinkstable....
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Just crushed to grain for the following, using up some older hop stocks before my US order arrives..... Aiming for an early morning RDO mash in.... Edging towards IPA territory, but hopbursting the last 15 mins with a few dregs....
Recipe: Freezer Dregs Pale Ale 2
Style: 10A-American Ale-American Pale 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: 1.042 SG
Expected OG: 1.057 SG
Expected FG: 1.014 SG
Expected ABV: 5.7 %
Expected IBU (using Tinseth): 40.2
Expected Color: 12.9 EBC
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Australian BB Traditional Ale Malt 4.500 kg (82.6 %) In Mash/Steeped
German Munich Malt 0.750 kg (13.8 %) In Mash/Steeped
German CaraRed 0.200 kg (3.7 %) In Mash/Steeped
Hops
US Magnum (12.5 % alpha) 24 g Loose Pellet Hops used 10 Min From End
UK Challenger (7.9 % alpha) 18 g Loose Pellet Hops used 10 Min From End
US Warrior (15.8 % alpha) 16 g Loose Pellet Hops used 10 Min From End
German Northern Brewer (9.6 % alpha) 22 g Loose Pellet Hops used 5 Min From End
UK Pilgrim (10.4 % alpha) 14 g Loose Pellet Hops used 5 Min From End
Czech Saaz (4.0 % alpha) 29 g Loose Pellet Hops used At turn off
NZ B Saaz (7.0 % alpha) 27 g Loose Pellet Hops used At turn off
US Santiam (5.2 % alpha) 22 g Loose Pellet Hops used At turn off
Other Ingredients
Gypsum 3 g used In Mash
5.2 PH Stabiliser 2 g used In Mash
Epsom Salts (Magnesium Sulfate) 1 g used In Mash
Koppafloc 1 g used In Boil
Yeast: Wyeast 1056-American 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
Cheers!
Recipe: Freezer Dregs Pale Ale 2
Style: 10A-American Ale-American Pale 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: 1.042 SG
Expected OG: 1.057 SG
Expected FG: 1.014 SG
Expected ABV: 5.7 %
Expected IBU (using Tinseth): 40.2
Expected Color: 12.9 EBC
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Australian BB Traditional Ale Malt 4.500 kg (82.6 %) In Mash/Steeped
German Munich Malt 0.750 kg (13.8 %) In Mash/Steeped
German CaraRed 0.200 kg (3.7 %) In Mash/Steeped
Hops
US Magnum (12.5 % alpha) 24 g Loose Pellet Hops used 10 Min From End
UK Challenger (7.9 % alpha) 18 g Loose Pellet Hops used 10 Min From End
US Warrior (15.8 % alpha) 16 g Loose Pellet Hops used 10 Min From End
German Northern Brewer (9.6 % alpha) 22 g Loose Pellet Hops used 5 Min From End
UK Pilgrim (10.4 % alpha) 14 g Loose Pellet Hops used 5 Min From End
Czech Saaz (4.0 % alpha) 29 g Loose Pellet Hops used At turn off
NZ B Saaz (7.0 % alpha) 27 g Loose Pellet Hops used At turn off
US Santiam (5.2 % alpha) 22 g Loose Pellet Hops used At turn off
Other Ingredients
Gypsum 3 g used In Mash
5.2 PH Stabiliser 2 g used In Mash
Epsom Salts (Magnesium Sulfate) 1 g used In Mash
Koppafloc 1 g used In Boil
Yeast: Wyeast 1056-American 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
Cheers!
under
Crowded elevators smell different to midgets!
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So i got drunk last night and this is what happened.I had some stuff lying around that i wanted to try so i threw it all in the blender got out my biab kit and went to work.This was only my second ag biab.
I had 2kg of pale malt 100gm of caramunich 50gm of chrystal and a cup of oats.I blend it all up except the oates and throw it in at 66 an hour later its only dropped 1 degree so im happy i top up the water to 10 ltr and boil 60mins.I then leave in the pot overnight,would have put some clingwrap on but i was to drunk to find it LOL so i just leave the lid on. Get up in the morning and its got a bit of white film on its surface but its patchy not all over, as well as some crazy shit in suspension just underneath the surface?? maybe its infected maybe its protien crap i dunno. Ive only done one biab before so i was just trying to perfect the process before worrying about make great beers.I take a reading and it says 1030 so without even thinking i whack in 2kg of dextrose and a can of coopers real ale then top up to 28ltr take a reading and its 1050 i then throw in some white ale dregs ive had sitting in the fridge for like 2 months thinking that'll be the yeast.
Feel free to LOL, cos i am ill let you know how it turns out
You're never too old to learn something stupid.
MeLoveBeer
Well-Known Member
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Just finished cleaning up after putting this one down...
Recipe: Golden Rye APA
Brewer: Mark
Style: American Amber Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.07 L
Estimated OG: 1.050 SG
Estimated Color: 11.4 EBC
Estimated IBU: 48.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3200.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 58.72 %
1000.00 gm Rye Malt (Weyermann) (5.9 EBC) Grain 18.35 %
1000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 18.35 %
150.00 gm Carared (Weyermann) (47.3 EBC) Grain 2.75 %
100.00 gm Munich I (Weyermann) (14.0 EBC) Grain 1.83 %
30.00 gm Cascade [7.20 %] (90 min) Hops 24.8 IBU
15.00 gm Centennial [10.00 %] (45 min) Hops 14.8 IBU
15.00 gm Centennial [10.00 %] (10 min) Hops 5.8 IBU
15.00 gm Centennial [10.00 %] (5 min) Hops 3.2 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1.22 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
6.08 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs SafAle American (DCL Yeast #S-05) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5450.00 gm
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
80 min Mash In Add 14.21 L of water at 72.4 C 66.0 C
10 min Mash Out Add 7.96 L of water at 95.1 C 75.6 C
Kind of nice to finally pop my Rye cherry
Recipe: Golden Rye APA
Brewer: Mark
Style: American Amber Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.07 L
Estimated OG: 1.050 SG
Estimated Color: 11.4 EBC
Estimated IBU: 48.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3200.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 58.72 %
1000.00 gm Rye Malt (Weyermann) (5.9 EBC) Grain 18.35 %
1000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 18.35 %
150.00 gm Carared (Weyermann) (47.3 EBC) Grain 2.75 %
100.00 gm Munich I (Weyermann) (14.0 EBC) Grain 1.83 %
30.00 gm Cascade [7.20 %] (90 min) Hops 24.8 IBU
15.00 gm Centennial [10.00 %] (45 min) Hops 14.8 IBU
15.00 gm Centennial [10.00 %] (10 min) Hops 5.8 IBU
15.00 gm Centennial [10.00 %] (5 min) Hops 3.2 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1.22 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
6.08 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs SafAle American (DCL Yeast #S-05) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5450.00 gm
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
80 min Mash In Add 14.21 L of water at 72.4 C 66.0 C
10 min Mash Out Add 7.96 L of water at 95.1 C 75.6 C
Kind of nice to finally pop my Rye cherry
jakub76
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I'm trying something a bit different - my house lager but with a bunch of late Saaz and some crystal 60 to balance it. Wierd and not to style, I know but I wanted to give it a crack.
Kubeer Pils (my house lager with a sweet Pilsner twist)
24 litres
4.25 kg Pilsen Malt (Weyerman)
250g CaraPils
150g Crystal 60L (120EBC)
1kg Rice (Medium Grain Sunrice, gelatinized in 5L of water)
40g Hallertauer (Pellets, 5.2% AA, 60mins)
25g Saaz (Pellets, 3.5%AA, 10mins)
25g Saaz (Pellets, 3.5%AA, 0mins)
Wy2308 Munich Lager (2nd Generation)
22 IBU based on 78% efficiency (30 IBU Rager)
0.5g Gypsum(1/8tsp), 1.7g Calcium Chloride(1/2tsp) addition to mash water & repeated into kettle for a malty balance final water with 3x the chlorides to sulphates
1.055OG 1.016FG (estimated)
Kubeer Pils (my house lager with a sweet Pilsner twist)
24 litres
4.25 kg Pilsen Malt (Weyerman)
250g CaraPils
150g Crystal 60L (120EBC)
1kg Rice (Medium Grain Sunrice, gelatinized in 5L of water)
40g Hallertauer (Pellets, 5.2% AA, 60mins)
25g Saaz (Pellets, 3.5%AA, 10mins)
25g Saaz (Pellets, 3.5%AA, 0mins)
Wy2308 Munich Lager (2nd Generation)
22 IBU based on 78% efficiency (30 IBU Rager)
0.5g Gypsum(1/8tsp), 1.7g Calcium Chloride(1/2tsp) addition to mash water & repeated into kettle for a malty balance final water with 3x the chlorides to sulphates
1.055OG 1.016FG (estimated)
drsmurto
Well-Known Member
Just finished cleaning up after putting this one down...
Recipe: Golden Rye APA
Brewer: Mark
Style: American Amber Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.07 L
Estimated OG: 1.050 SG
Estimated Color: 11.4 EBC
Estimated IBU: 48.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3200.00 gm Pale Malt, Maris Otter (5.9 EBC) Grain 58.72 %
1000.00 gm Rye Malt (Weyermann) (5.9 EBC) Grain 18.35 %
1000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 18.35 %
150.00 gm Carared (Weyermann) (47.3 EBC) Grain 2.75 %
100.00 gm Munich I (Weyermann) (14.0 EBC) Grain 1.83 %
30.00 gm Cascade [7.20 %] (90 min) Hops 24.8 IBU
15.00 gm Centennial [10.00 %] (45 min) Hops 14.8 IBU
15.00 gm Centennial [10.00 %] (10 min) Hops 5.8 IBU
15.00 gm Centennial [10.00 %] (5 min) Hops 3.2 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1.22 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
6.08 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs SafAle American (DCL Yeast #S-05) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5450.00 gm
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
80 min Mash In Add 14.21 L of water at 72.4 C 66.0 C
10 min Mash Out Add 7.96 L of water at 95.1 C 75.6 C
Kind of nice to finally pop my Rye cherry
Looks good mate, i have something similar on tap at the moment and its going down a treat.
Be warned though, rye is an addiction :chug:
warra48
I've drunk all my homebrew and I'm still worried.
This one's now in the fridge to knock off a few C before pitching the yeast later this afternoon.
Belgian Dark Strong Ale
Batch Size: 23.00 L
Actual OG: 1.068 SG but I still haven't added 750 mil Belgian Dark Candy Syrup.
Estimated Color: 43.3 EBC
Estimated IBU: 27.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
4500.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 75.00 %
480.00 gm Munich I (Weyermann) (14.0 EBC) Grain 8.00 %
400.00 gm Special B Malt (354.6 EBC) Grain 6.67 %
250.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 4.17 %
150.00 gm Caraaroma (390.0 EBC) Grain 2.50 %
120.00 gm Maris Otter (6.0 EBC) Grain 2.00 %
100.00 gm Amber Malt (85.0 EBC) Grain 1.67 %
98.00 gm Strisslespalt Plugs [3.40 %] (60 min) Hops 28.6 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.21 tsp Yeast Nutrient (Boil 10.0 min) Misc
Starter Trappist High Gravity (Wyeast Labs #3787)
The Maris Otter is only in there because I ran out of Pale Malt and Munich I. I'll need to do a stocktake, and correct my BeerSmith inventory, things have gotten a little out of whack.
Belgian Dark Strong Ale
Batch Size: 23.00 L
Actual OG: 1.068 SG but I still haven't added 750 mil Belgian Dark Candy Syrup.
Estimated Color: 43.3 EBC
Estimated IBU: 27.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
4500.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 75.00 %
480.00 gm Munich I (Weyermann) (14.0 EBC) Grain 8.00 %
400.00 gm Special B Malt (354.6 EBC) Grain 6.67 %
250.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 4.17 %
150.00 gm Caraaroma (390.0 EBC) Grain 2.50 %
120.00 gm Maris Otter (6.0 EBC) Grain 2.00 %
100.00 gm Amber Malt (85.0 EBC) Grain 1.67 %
98.00 gm Strisslespalt Plugs [3.40 %] (60 min) Hops 28.6 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.21 tsp Yeast Nutrient (Boil 10.0 min) Misc
Starter Trappist High Gravity (Wyeast Labs #3787)
The Maris Otter is only in there because I ran out of Pale Malt and Munich I. I'll need to do a stocktake, and correct my BeerSmith inventory, things have gotten a little out of whack.
under
Crowded elevators smell different to midgets!
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Just mashed this sucker in. An American pale ale thats a little more malty than usual.
Recipe: 27 - Jaded Pale Ale
Brewer: Dazza
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 26.33 L
Estimated OG: 1.048 SG
Estimated Color: 20.1 EBC
Estimated IBU: 24.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.80 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 80.85 %
0.40 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 8.51 %
0.35 kg Medium Crystal (Bairds) (145.0 EBC) Grain 7.45 %
0.10 kg Caramunich II (Weyermann) (124.1 EBC) Grain 2.13 %
0.05 kg Biscuit (Dingemans) (44.3 EBC) Grain 1.06 %
10.00 gm Columbus (Tomahawk) [14.50 %] (50 min) Hops 14.8 IBU
10.00 gm Simcoe [12.20 %] (30 min) Hops 10.1 IBU
It was supposed to be 500g medium crystal. So I used up leftovers I had. 50g Biscuit and 100g Caramunich II. Its alot of crystal. Fark it.
Recipe: 27 - Jaded Pale Ale
Brewer: Dazza
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 26.33 L
Estimated OG: 1.048 SG
Estimated Color: 20.1 EBC
Estimated IBU: 24.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.80 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 80.85 %
0.40 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 8.51 %
0.35 kg Medium Crystal (Bairds) (145.0 EBC) Grain 7.45 %
0.10 kg Caramunich II (Weyermann) (124.1 EBC) Grain 2.13 %
0.05 kg Biscuit (Dingemans) (44.3 EBC) Grain 1.06 %
10.00 gm Columbus (Tomahawk) [14.50 %] (50 min) Hops 14.8 IBU
10.00 gm Simcoe [12.20 %] (30 min) Hops 10.1 IBU
It was supposed to be 500g medium crystal. So I used up leftovers I had. 50g Biscuit and 100g Caramunich II. Its alot of crystal. Fark it.
MeLoveBeer
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Am actually tempted to try and get some Cararye into the recipe (but didn't have any on hand at the time).
Have been around Maple too long, listening to him trying to find a way to get Rye into pilsners and other such styles... it was a matter of time till I started down the rye path myself.
Frag_Dog
Well-Known Member
After having a Sam Adams Boston Lager at a restaurant a few weeks back I've decided to take a crack myself... HTL is heating up.
I mixed 20L Logan Tap water with 25L Rain Water, so I'll see how it turns out I suppose.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Boston Lager
Brewer: Nathan
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 34.73 L
Estimated OG: 1.054 SG
Estimated Color: 15.5 SRM
Estimated IBU: 18.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.80 kg Pilsner (Weyermann) (1.7 SRM) Grain 88.89 %
0.50 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 Grain 9.26 %
0.10 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 1.85 %
30.00 gm Tettnang [4.00 %] (60 min) Hops 13.7 IBU
30.00 gm Hallertauer Hersbrucker [2.30 %] (20 min)Hops 4.8 IBU
20.00 gm Hallertauer Hersbrucker [2.30 %] (Dry HopHops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager
I mixed 20L Logan Tap water with 25L Rain Water, so I'll see how it turns out I suppose.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Boston Lager
Brewer: Nathan
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 34.73 L
Estimated OG: 1.054 SG
Estimated Color: 15.5 SRM
Estimated IBU: 18.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
4.80 kg Pilsner (Weyermann) (1.7 SRM) Grain 88.89 %
0.50 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 Grain 9.26 %
0.10 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 1.85 %
30.00 gm Tettnang [4.00 %] (60 min) Hops 13.7 IBU
30.00 gm Hallertauer Hersbrucker [2.30 %] (20 min)Hops 4.8 IBU
20.00 gm Hallertauer Hersbrucker [2.30 %] (Dry HopHops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager
drew9242
Well-Known Member
- Joined
- 25/2/09
- Messages
- 623
- Reaction score
- 23
Hey Frag dog
Looks good, you have inspired me for my next brew. Was pretty similar expect i changed the
tettnang to spalter
and just putting some vienna instead of the spec malts.
Ohh and just putting it on some 1056 or do i get serious and get the 2206 cranking.
As you can see my stocks are very low. But non the less you can still make a drinkable beer.
Looks good, you have inspired me for my next brew. Was pretty similar expect i changed the
tettnang to spalter
and just putting some vienna instead of the spec malts.
Ohh and just putting it on some 1056 or do i get serious and get the 2206 cranking.
As you can see my stocks are very low. But non the less you can still make a drinkable beer.
mashed in this one early this morn, nearing end of sparge now....
A APA with vienna for the majority of the base malt
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: my vienna
Brewer: Daniel
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 34.39 L
Estimated OG: 1.050 SG
Estimated Color: 9.3 EBC
Estimated IBU: 28.7 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.44 kg Vienna Malt (6.9 EBC) Grain 68.26 %
1.24 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 24.64 %
0.21 kg Wheat Malt, Ger (3.9 EBC) Grain 4.12 %
0.15 kg Munich Malt Dark (Wey) (25.0 EBC) Grain 2.97 %
23.60 gm Northern Brewer [10.50 %] (60 min) Hops 24.4 IBU
7.00 gm Amarillo Gold [8.20 %] (10 min) Hops 2.1 IBU
7.00 gm Cascade [8.70 %] (10 min) Hops 2.2 IBU
7.00 gm Amarillo Gold [8.20 %] (0 min) Hops -
7.00 gm Cascade [8.70 %] (0 min) (Aroma Hop-SteepHops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 5.04 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 13.14 L of water at 54.0 C 50.0 C
45 min Saccharification Heat to 67.8 C over 15 min 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C
Notes:
------
-------------------------------------------------------------------------------------
A APA with vienna for the majority of the base malt
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: my vienna
Brewer: Daniel
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 34.39 L
Estimated OG: 1.050 SG
Estimated Color: 9.3 EBC
Estimated IBU: 28.7 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.44 kg Vienna Malt (6.9 EBC) Grain 68.26 %
1.24 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 24.64 %
0.21 kg Wheat Malt, Ger (3.9 EBC) Grain 4.12 %
0.15 kg Munich Malt Dark (Wey) (25.0 EBC) Grain 2.97 %
23.60 gm Northern Brewer [10.50 %] (60 min) Hops 24.4 IBU
7.00 gm Amarillo Gold [8.20 %] (10 min) Hops 2.1 IBU
7.00 gm Cascade [8.70 %] (10 min) Hops 2.2 IBU
7.00 gm Amarillo Gold [8.20 %] (0 min) Hops -
7.00 gm Cascade [8.70 %] (0 min) (Aroma Hop-SteepHops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Medium Body
Total Grain Weight: 5.04 kg
----------------------------
Temperature Mash, 2 Step, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 13.14 L of water at 54.0 C 50.0 C
45 min Saccharification Heat to 67.8 C over 15 min 67.8 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C
Notes:
------
-------------------------------------------------------------------------------------
Frag_Dog
Well-Known Member
Yeah, I'm still a bit new to AG (and brewing in general), so I try and just follow the recipe to the letter. Not really too sure about the difference in Vienna, Munich, Ale vs Pils malt etc....
Brew went well but, and got the starter in the ferment fridge spinning away on the stir-plate. If it turns out a sucess I'll post the recipe!
winkle
Teach a man to fish and play golf, and you'll neve
- Joined
- 9/11/06
- Messages
- 7,333
- Reaction score
- 464
Finished cracking the grain for a basic Hefeweizen - 50% BB Wheat, 50% BB Pale Ale.
Will be brewing tomorrow, yay! in a nice clean de-mudded kettle. Screwy - I may even do a (gasp) stepped mash this time.
Will be brewing tomorrow, yay! in a nice clean de-mudded kettle. Screwy - I may even do a (gasp) stepped mash this time.
- Status
