What Are You Brewing III

[mje1980]

Im brewing a mild next, maybe tomorrow. Mo, choc, Caramunich 3, biscuit, brown sugar,london ESB.

 

[KHB]

Needed to use some hops up!
Ended up with 18 litres at 1097!


BeerSmith Recipe Printout - www.beersmith.com
Recipe: IPAIPA
Brewer: Ben
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 31.25 L
Estimated OG: 1.094 SG
Estimated Color: 23.7 EBC
Estimated IBU: 110.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.17 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 85.84 %
0.52 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4.84 %
0.37 kg Vienna Malt (6.9 EBC) Grain 3.43 %
0.34 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3.21 %
0.29 kg Caramalt (Joe White) (49.3 EBC) Grain 2.67 %
70.00 gm Northern Brewer [8.50 %] (Dry Hop 3 days)Hops -
80.00 gm Amarillo Gold [8.50 %] (60 min) (First WoHops 54.9 IBU
95.00 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
30.00 gm Newport [11.00 %] (20 min) Hops 14.7 IBU
30.00 gm Cascade [6.30 %] (20 min) Hops 8.4 IBU
20.00 gm Newport [11.00 %] (15 min) Hops 8.0 IBU
20.00 gm Cascade [6.30 %] (15 min) Hops 4.6 IBU
20.00 gm Amarillo Gold [8.50 %] (15 min) Hops 6.2 IBU
15.00 gm Newport [11.00 %] (10 min) Hops 4.4 IBU
15.00 gm Amarillo Gold [8.50 %] (10 min) Hops 3.4 IBU
15.00 gm Newport [11.00 %] (5 min) Hops 2.4 IBU
15.00 gm Amarillo Gold [8.50 %] (5 min) Hops 1.9 IBU
15.00 gm Cascade [6.30 %] (5 min) Hops 1.4 IBU
18.00 gm Cascade [6.30 %] (0 min) Hops -
30.00 gm Amarillo Gold [8.50 %] (0 min) Hops -
30.00 gm Northern Brewer [8.50 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [CulturedYeast-Ale


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 10.69 kg
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
10 min Protein Rest Add 32.08 L of water at 54.0 C 50.0 C
60 min Saccharification Heat to 68.0 C over 15 min 68.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

 

[NickB]

Just started the boil on this:



Recipe: Rye ESB
Style: 8C-English Pale Ale-Extra Special/Strong Bitter

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Volume Transferred: 21.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.036 SG
Expected OG: 1.050 SG
Expected FG: 1.015 SG
Expected ABV: 4.6 %
Expected IBU (using Tinseth): 39.9
Expected Color: 22.4 EBC
Apparent Attenuation: 69.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 20 degC

Fermentables
UK Maris Otter 3.300 kg (70.6 %) In Mash/Steeped
German Rye Malt 1.000 kg (21.4 %) In Mash/Steeped
German CaraRed 0.300 kg (6.4 %) In Mash/Steeped
German Carafa II 0.075 kg (1.6 %) In Mash/Steeped

Hops
UK Target (9.0 % alpha) 20 g Loose Pellet Hops used 60 Min From End
US Golding (4.9 % alpha) 20 g Loose Pellet Hops used 30 Min From End
UK Fuggle (4.2 % alpha) 20 g Loose Pellet Hops used 20 Min From End
US Golding (4.9 % alpha) 30 g Loose Pellet Hops used Dry-Hopped

Other Ingredients
Gypsum 6 g used In Mash
5.2 PH Stabiliser 4 g used In Mash
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


First time using Rye, and no issues with the mash. Actually got 88% efficiency, so shall be a little more alcoholic than anticipated... Most of my beers have been lately, and apparently my Reractometer was out by about 4 or 5 points...Oops.



Cheers

 

[manticle]

Just cubed Andrew QLD's cooper's pale clone. First and last brew for January (will have to do a few FWKs between now and Feb for stocks)

 

[Effect]

Didn't get around to brewing the american brown that I recently posted...haven't had enough time. Luckily I got the day off today (still have 2 jobs to do though <_< ) and have brewed a batch for the latest Stammtisch Challange.

As it is a secret squirrel brew, I will only give a description...

Pale, Crystal and Wheat
Early and late additions of Pacific Gem, with late additions of B Saaz and Nelson Sauvin.
1.050 and 40 IBU

Cheers
Phil

 

[Bizier]

Needed to use some hops up!
Ended up with 18 litres at 1097!


BeerSmith Recipe Printout - www.beersmith.com
Recipe: IPAIPA
Brewer: Ben
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 31.25 L
Estimated OG: 1.094 SG
Estimated Color: 23.7 EBC
Estimated IBU: 110.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.17 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 85.84 %
0.52 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4.84 %
0.37 kg Vienna Malt (6.9 EBC) Grain 3.43 %
0.34 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 3.21 %
0.29 kg Caramalt (Joe White) (49.3 EBC) Grain 2.67 %
70.00 gm Northern Brewer [8.50 %] (Dry Hop 3 days)Hops -
80.00 gm Amarillo Gold [8.50 %] (60 min) (First WoHops 54.9 IBU
95.00 gm Amarillo Gold [8.50 %] (Dry Hop 3 days) Hops -
30.00 gm Newport [11.00 %] (20 min) Hops 14.7 IBU
30.00 gm Cascade [6.30 %] (20 min) Hops 8.4 IBU
20.00 gm Newport [11.00 %] (15 min) Hops 8.0 IBU
20.00 gm Cascade [6.30 %] (15 min) Hops 4.6 IBU
20.00 gm Amarillo Gold [8.50 %] (15 min) Hops 6.2 IBU
15.00 gm Newport [11.00 %] (10 min) Hops 4.4 IBU
15.00 gm Amarillo Gold [8.50 %] (10 min) Hops 3.4 IBU
15.00 gm Newport [11.00 %] (5 min) Hops 2.4 IBU
15.00 gm Amarillo Gold [8.50 %] (5 min) Hops 1.9 IBU
15.00 gm Cascade [6.30 %] (5 min) Hops 1.4 IBU
18.00 gm Cascade [6.30 %] (0 min) Hops -
30.00 gm Amarillo Gold [8.50 %] (0 min) Hops -
30.00 gm Northern Brewer [8.50 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [CulturedYeast-Ale


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 10.69 kg
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
10 min Protein Rest Add 32.08 L of water at 54.0 C 50.0 C
60 min Saccharification Heat to 68.0 C over 15 min 68.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C

:beerbang: rocking recipe

 

[Brown_hound]

All the gear's on its way for Tony's LCBA..

2x26 for 52lt batch..

I've got windburn from licking my lips so much thinking bout it- and I've ruined my good pants...


Choice!!!

 

[drsmurto]

Sounds awesome Smurto - WLP833 is a great versatile yeast, will be interesting in a Czech pils. It's always one of the styles that eludes most homebrewers

Simple seems to work best for me so far in a bo pils. Love, LOVE WLP833. Ever since The Drunk Arab passed on a sample of this strain i dont use any other lager yeast.

Loving the look of the rye ESB Nick. I find rye goes well in a lot of beers and tops in a ESB. But then i put rye in everything.

Thinking about a beer for the stammtisch challenge for the next brew. Is homegrown Victoria too new world? Are they used in any commercial beer?

 

[Duff]

An Australian Sparkling of sorts:

88.6% Ale
3.2% Wheat
2.5% Dark Crystal
5.7% Rock Sugar
Galaxy FWH to 30IBU
OG: 1.049

Yeast from Coopers Sprakling dregs @ 17C.

 

[raven19]

Good effort, Raven! :icon_chickcheers:

Bet you lost a few kilos too.

Possibly! But Butters and I sank some beers during which balanced things out I reckon! :icon_cheers:

 

[vykuza]

Current sparging: Magnum P. Rye

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Magnum P. Rye
Brewer: Nick
Asst Brewer: Betty the Dog
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.56 L
Estimated OG: 1.061 SG
Estimated Color: 8.9 SRM
Estimated IBU: 49.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.70 kg Munich I (Weyermann) (7.1 SRM) Grain 40.91 %
2.60 kg Pilsner (Weyermann) (1.7 SRM) Grain 39.39 %
1.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 15.15 %
0.30 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 4.55 %
13.00 gm Magnum [10.70 %] (60 min) Hops 13.6 IBU
13.00 gm Magnum [10.70 %] (40 min) Hops 11.9 IBU
13.00 gm Magnum [10.70 %] (30 min) Hops 10.5 IBU
13.00 gm Magnum [10.70 %] (20 min) Hops 8.2 IBU
13.00 gm Magnum [10.70 %] (10 min) Hops 4.9 IBU
35.00 gm Magnum [10.70 %] (0 min) Hops -
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.60 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.21 L of water at 74.4 C 67.8 C

 

[NickB]

Boiling this ATM. IBUs are out due to both the 20 min additions being into separate cubes. Trying to eek out a double today before moving house (again).

Recipe: Simcoe Summer Ale/Galaxy Summer Ale
Style: 6B-Light Hybrid Beer-Blonde Ale

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Volume Transferred: 42.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.027 SG
Expected OG: 1.033 SG
Expected FG: 1.008 SG
Expected ABV: 3.3 %
Expected IBU (using Tinseth): 32.1
Expected Color: 5.4 EBC
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Galaxy 6.000 kg (92.3 %) In Mash/Steeped
German Dark Wheat Malt 0.500 kg (7.7 %) In Mash/Steeped

Hops
US Columbus(Tomahawk) (14.2 % alpha) 20 g Loose Pellet Hops used 30 Min From End
US Simcoe (12.2 % alpha) 15 g Loose Pellet Hops used 20 Min From End
Australian Galaxy (13.4 % alpha) 15 g Loose Pellet Hops used 20 Min From End
US Simcoe (12.2 % alpha) 50 g Loose Pellet Hops used Dry-Hopped
Australian Galaxy (13.4 % alpha) 50 g Loose Pellet Hops used Dry-Hopped

Other Ingredients
Gypsum 4 g used In Mash
Gypsum 10 g used In Boil
Koppafloc 2 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

Recipe Notes
20 Min additions to separate Cubes

Hit 1.035 pre-boil as well, which is over 90% efficiency. Waiting on final volume and gravities before I celebrate

Cheers

 

[Jimmeh]

An Australian Sparkling of sorts:

88.6% Ale
3.2% Wheat
2.5% Dark Crystal
5.7% Rock Sugar
Galaxy FWH to 30IBU
OG: 1.049

Yeast from Coopers Sprakling dregs @ 17C.

Looks nice!

 

[drsmurto]

Just about to mash out this on my last day off before starting the new job.

Batch #4 in the homegrown hop series (previous - chinook, cascade, POR)

2.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 49.43 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 22.99 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 22.99 %
0.20 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 4.60 %
7.00 gm Magnum [15.50 %] (60 min) Hops 14.2 IBU
30.00 gm Victoria - Mt Torrens [10.00 %] (15 min) Hops 17.5 IBU
40.00 gm Victoria - Mt Torrens [10.00 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
5.00 gm Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

20L
OG 1.045
IBU 32
EBC 17

Single infusion 66C for 90 mins. 90 min boil.

Have made a few changes from the previous batches. Tweaked the crystal malt/mash temp and changed the water chemistry (more CaSO4, no CaCO3).

Ran the rye through the mill twice after making an adjustment to the gap. Seeing how fine i can crush using the new monster mill before i get a stuck sparge.

 

[scrumpy]

first beer for my hols!!

mashed in early this morn, just coming to end of sparge,

Using chinook bitterng, Cacade(NZ) Amarillo and simcoe for flavour and aroma.

not sure on dry hops yet.....

first time using white labs yeast! WLP051


American IPA




Type: All Grain
Date: 12/12/2010
Batch Size: 26.00 L
Brewer: Daniel
Boil Size: 36.11 L Asst Brewer:
Boil Time: 75 min Equipment: dans
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 90.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.18 kg Pale Malt, Maris Otter (5.9 EBC) Grain 86.47 %
0.40 kg Crystal Malt Pale (Simp) (60.0 EBC) Grain 6.73 %
0.30 kg Munich Malt Light (Wey) (15.0 EBC) Grain 5.09 %
0.10 kg Crystal Malt (Simp) (150.0 EBC) Grain 1.71 %



Beer Profile

Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.46 % Actual Alcohol by Vol: 0.65 %
Bitterness: 0.0 IBU Calories: 90 cal/l
Est Color: 16.3 EBC Color: Color

 

[Effect]

Just about to mash out this on my last day off before starting the new job.

Batch #4 in the homegrown hop series (previous - chinook, cascade, POR)

2.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 49.43 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 22.99 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 22.99 %
0.20 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 4.60 %
7.00 gm Magnum [15.50 %] (60 min) Hops 14.2 IBU
30.00 gm Victoria - Mt Torrens [10.00 %] (15 min) Hops 17.5 IBU
40.00 gm Victoria - Mt Torrens [10.00 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
5.00 gm Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

20L
OG 1.045
IBU 32
EBC 17

Single infusion 66C for 90 mins. 90 min boil.

Have made a few changes from the previous batches. Tweaked the crystal malt/mash temp and changed the water chemistry (more CaSO4, no CaCO3).

Ran the rye through the mill twice after making an adjustment to the gap. Seeing how fine i can crush using the new monster mill before i get a stuck sparge.

Would love to try this one mate (mainly because of the victoria). When you have it ready, come down to my place for a double batch brew day (half yours half mine). Would be good to chat about RO water, rain water and water chemistry.

Cheers
Phil

 

[argon]

Doing a couple of doubles today... some nice hoppy APAs
First one to get rid of some leftover hops.. second one my LFPA LCPA clone with the EKG dropped as i don't have any.

Recipe: Leftover APA

Recipe Specifications
--------------------------
Batch Size: 41.00 L
Boil Size: 38.56 L
Estimated OG: 1.043 SG
Estimated Color: 3.6 SRM
Estimated IBU: 29.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.31 kg Weyermann Pilsner (2.0 SRM) Grain 68.52 %
1.52 kg Weyermann Vienna Malt (3.5 SRM) Grain 19.61 %
0.46 kg Weyermann Cara-Pils/Dextrine (2.0 SRM) Grain 5.94 %
0.46 kg Weyermann Wheat Malt (2.0 SRM) Grain 5.94 %
20.00 gm Cascade [7.60 %] (60 min) Hops 8.9 IBU
15.00 gm Amarillo [8.20 %] (60 min) Hops 7.2 IBU
15.00 gm Amarillo [8.20 %] (15 min) Hops 3.6 IBU
19.00 gm B Saaz [6.80 %] (15 min) Hops 3.7 IBU
29.00 gm Cascade [7.60 %] (15 min) Hops 6.4 IBU
30.00 gm Cascade [7.60 %] (0 min) Hops -
19.00 gm B Saaz [6.80 %] (0 min) Hops -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 7.75 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
120 min Mash In Add 30.98 L of water at 70.2 C 66.0 C


Notes:
------
0 = french press

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



Recipe: LFPA House Batch

Recipe Specifications
--------------------------
Batch Size: 41.00 L
Boil Size: 40.79 L
Estimated OG: 1.055 SG
Estimated Color: 6.0 SRM
Estimated IBU: 42.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.13 kg Ale Malt (Barrett Burston) (3.0 SRM) Grain 70.25 %
1.96 kg Munich I (Weyermann) (7.1 SRM) Grain 19.31 %
0.53 kg Carapils(Weyermann) (2.0 SRM) Grain 5.22 %
0.53 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 5.22 %
30.00 gm Cascade [5.00 %] (Dry Hop 5 days) Hops -
25.00 gm Chinook [11.40 %] (60 min) Hops 15.2 IBU
30.00 gm Chinook [11.40 %] (Dry Hop 5 days) Hops -
20.00 gm Cascade [5.00 %] (20 min) Hops 2.9 IBU
20.00 gm Chinook [11.40 %] (20 min) Hops 7.4 IBU
30.00 gm Chinook [11.40 %] (10 min) Hops 6.6 IBU
30.00 gm Cascade [5.00 %] (10 min) Hops 2.6 IBU
45.00 gm Chinook [11.40 %] (5 min) Hops 5.5 IBU
45.00 gm Cascade [5.00 %] (5 min) Hops 2.2 IBU
1.78 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.78 tsp Koppafloc (Boil 10.0 min) Misc
19.61 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 10.15 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 24.00 L of water at 74.4 C 66.0 C
10 min Mash Out Add 17.00 L of water at 93.0 C 76.0 C


Notes:
------

5 = french press

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

 

[Phoney]

Due to a misinterpreted order from a LHBS, I now have 5kg of this:

45% Flaked Wheat
50% Pilsner Malt
5% Caramalt

Any suggestions on yeast & hops to turn this into a tasty wheat/wit?

 

[Mayor of Mildura]

Due to a misinterpreted order from a LHBS, I now have 5kg of this:

45% Flaked Wheat
50% Pilsner Malt
5% Caramalt

Any suggestions on yeast & hops to turn this into a tasty wheat/wit?

For a nice wit go for a single bittering addition of EKG to 15IBU, Wyeast 3944, some Coriander late in the boil. Yum. (not so sure about the carmalt? maybe up the IBU to 20 if the grain is already mixed and you can't remove it)

cheers

 

[Phoney]

Cheers! Yeah, it's already mixed. It was supposed to be 5% oats, and then two additions of Hallertauer hersbrucker + corriander, orange peel & 3944.


I have no idea what the caramalt will bring to the party however.. other than a slight caramel taste.