What Are You Brewing III

[Fourstar]

first beer of the year to conform with my brewresolutions of 2011. brew and cube the tripel first so it forces me todo a wit and culture up some 3944. (yes, i know its a wit yeast. I CBF getting some trappist high gravity and its noted to be fine for the style so i will be harvesting a buttload of slurry for the tripel.)


Tripel
Belgian Tripel

Type: All Grain
Date: 5/01/2011
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L Asst Brewer:
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 68.00

Ingredients
6.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 80.00 %
40.00 gm Styrian Goldings [5.20 %] (60 min) (First Wort Hop) Hops 23.8 IBU
20.00 gm Hallertauer [6.40 %] (10 min) Hops 4.8 IBU
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
1.50 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 20.00 %
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat

Beer Profile
Est Original Gravity: 1.081 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 8.03 %
Bitterness: 28.6 IBU
Est Color: 5.7 SRM

Mash Profile
Single Infusion, Light Body Step Time Name Description Step Temp
75 min Mash In Add 17.00 L of water at 69.6 C 64.0 C
10 min Mash Out Add 10.00 L of water at 90.4 C 73.0 C

 

[jyo]

Finally christening my new 50 litre electric HLT and 70 litre SS pot with Tony's Little Creatures Bright Ale :beerbang: . First double batch in a 55 litre esky, wish me luck :icon_cheers:
John.

 

[Fourstar]

Finally christening my new 50 litre electric HLT and 70 litre SS pot with Tony's Little Creatures Bright Ale :beerbang: .

oh yeah, my maiden brewday this year was done in my new system. Tak about deadspace losses... sheesh!

 

[Mayor of Mildura]

Brewing my beer for the upcoming adelaide swap tonight. Still dialing in my new urn.

It is a FES something along the lines of Coopers Best Extra.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: coopers stout
Brewer: mayor of mildura
Asst Brewer:
Style: Foreign Extra Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.53 L
Estimated OG: 1.063 SG
Estimated Color: 85.8 EBC
Estimated IBU: 59.9 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
5.60 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 79.43 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 7.09 %
0.40 kg Roasted Barley (591.0 EBC) Grain 5.67 %
0.25 kg Chocolate Malt (886.5 EBC) Grain 3.55 %
0.15 kg Carafa III (1034.3 EBC) Grain 2.13 %
0.15 kg choc chit (700.0 EBC) Grain 2.13 %
70.00 gm Pride of Ringwood [10.00 %] (60 min) Hops 61.0 IBU

Single infusion mash (biab) @66 for 60 minutes.

Fermented with coopers yeast re-cultured from the bottle.

 

[kenlock]

Going to split my normal wheat into 2. First a white beer with #3944 and the second a weizen (though not really true to style) with #3068, as a side by side comparison of yeasts.

Recipe: Lone Star White Beer
Brewer: Ken
Asst Brewer:
Style: Witbier
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 52.03 L
Estimated OG: 1.047 SG
Estimated Color: 3.4 SRM
Estimated IBU: 19.9 IBU
Brewhouse Efficiency: 55.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.75 kg Pilsner Malt (1.5 SRM) Grain 52.27 %
4.50 kg Wheat Malt (1.3 SRM) Grain 40.91 %
0.75 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6.82 %
15.50 gm Williamette [7.10 %] (60 min) Hops 6.4 IBU
20.00 gm Cascade [5.00 %] (60 min) Hops 6.5 IBU
17.00 gm Williamette [7.10 %] (15 min) Hops 3.5 IBU
22.00 gm Cascade [5.00 %] (15 min) Hops 3.5 IBU
1.06 items Whirlfloc Tablet (Boil 15.0 min) Misc
14.00 gm Coriander Seed (Boil 0.0 min) Misc
14.00 gm Orange Peel, Bitter (Boil 0.0 min) Misc

1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

 

[stef]

Brewed this this morning. Was asked for a very rich, fruity beer, like drinking fruit salad...

New to AG and to recipe formulation, so i'm sure there's issues with the recipe, but we'll see how it turns out!

Brew Type: All Grain Date: 16/12/2010
Style: American Pale Ale Brewer: Stef
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.00 L Boil Time: 60 min
Brewhouse Efficiency: 72.0 % Equipment:
Actual Efficiency: 15.4 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
3.50 kg Pale Malt (2 Row) US (2.0 SRM) Grain 70.7 %
0.75 kg Vienna Malt (3.5 SRM) Grain 15.2 %
0.50 kg Munich Malt (9.0 SRM) Grain 10.1 %
0.20 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.0 %
20.00 gm Cascade [5.00%] (60 min) Hops 11.3 IBU
10.00 gm Citra [14.00%] (15 min) Hops 7.9 IBU
10.00 gm Galaxy [14.00%] (15 min) Hops 7.9 IBU
10.00 gm Cascade [5.50%] (15 min) Hops 3.1 IBU
15.00 gm Galaxy [14.00%] (0 min) Hops -
1.22 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.22 tsp Yeast Nutrient (Boil 10.0 min) Misc

Beer Profile Estimated Original Gravity: 1.047 SG (1.045-1.056 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 5.0 SRM (4.0-11.0 SRM) Color [Color]
Bitterness: 30.2 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.5 AAU
Estimated Alcohol by Volume: 4.5 % (4.5-5.7 %) Actual Alcohol by Volume: 0.0 %
Actual Calories: 97 cal/l




My question is, if i was to dry hop, what should i use, in what quantity and for what duration? I've got a fair bit of hops on hand- ones that i think might work in this- centennial, citra, cascade, simcoe, amarillo. Any thoughts? Maybe amarillo...

Cheers

 

[barls]

just finsihed the boil on my new munich barley wine and a mild from the second running s. smelt lovely, might do this one without brett.

 

[winkle]

Hurry up Bulk Buy grain!
I really need to brew a basic hefe, a ESB, and a Saison to bolster drinking stocks

 

[grod5]

Today I will be brewing an ale version of my steam beer but will sub in amarillo instead of northern brewer for late additions, some wheat malt and swap the 2112 for 1056. So really, its like a totally different beer altogether.

 

[drsmurto]

Have pulled the 1st decoction and have it resting at 70C. The consistency of all that rye is very mooshy (scientific term) in the decoction pot. Thick decoction but the rye has almost liquefied. The smell of decoctions rock my world, rye has taking it to a new level :icon_drool2:

Roggenbier recipe is here - Linky

 

[Fourstar]

What was i thinking?!?!

Dont ever be as stupid as me. Beta Glucan rest just about finished. Pray for me by brewing bretheren!

100% Rye
American Wheat or Rye Beer

Type: All Grain
Date: 14/01/2011
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

2.00 kg Rice Hulls (0.0 SRM) Adjunct 23.53 %
6.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 70.59 %
0.50 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 5.88 %
20.00 gm Centennial [6.00 %] (60 min) (First Wort Hop) Hops 14.7 IBU
20.00 gm Amarillo [6.90 %] (20 min) Hops 9.3 IBU
10.00 gm Columbus (Tomahawk) [14.50 %] (0 min) Hops -
10.00 gm Chinook [10.90 %] (0 min) Hops -
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.57 %
Bitterness: 24.0 IBU
Est Color: 8.6 SRM Color: Color

Mash Profile
Sparge Water: 13.41 L Grain
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Beta Glucan Rest Add 10.00 L of water at 49.7 C 43.0 C
60 min Saccrification Add 10.00 L of water at 98.8 C 67.0 C
10 min Mash Out Add 10.00 L of water at 95.6 C 75.6 C

 

[drsmurto]

Given how much fun i have just had sparging a ~60% rye roggen i am shuddering at the thought of a 100% rye beer Fourstar.

Interested to hear how 100% rye goes with american hops.

EDIT - this is what a decoction does to the colour of rye. This photo was taken after i had raised the temp of the thick decoction to 70C. Amazing colour change. As mentioned above, it also turned into porridge which made sparging a nightmare.

View attachment 43345

 

[white.grant]

Yeww

Luckily I've only got hop trub to worry about

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Cascade AIPA
Brewer: Grant
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.063 SG
Estimated Color: 8.3 SRM
Estimated IBU: 82.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt Barrett Burston (3.0 SRM) Grain 66.67 %
2.00 kg Munich Malt - 10L (10.0 SRM) Grain 33.33 %
50.00 gm Cascade - [5.00 %] (60 min) Hops 34.0 IBU
55.00 gm Cascade - [5.00 %] (40 min) Hops 28.4 IBU
40.00 gm Cascade - [7.20 %] (20 min) Hops 13.2 IBU
35.00 gm Cascade - [7.20 %] (10 min) Hops 6.8 IBU
28.30 gm Cascade - [7.20 %] (0 min) Hops -
1.16 items Whirlfloc Tablet (Boil 15.0 min) Misc


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.00 kg

Thinking I will dry hop

cheers

Grant

PS goodluck 4star

 

[Fourstar]

Given how much fun i have just had sparging a ~60% rye roggen i am shuddering at the thought of a 100% rye beer Fourstar.

Interested to hear how 100% rye goes with american hops.

EDIT - this is what a decoction does to the colour of rye. This photo was taken after i had raised the temp of the thick decoction to 70C. Amazing colour change. As mentioned above, it also turned into porridge which made sparging a nightmare.

Ok i started the sparge around 25 mins ago and all seems peachy. i had 1.5kg of rice hulls on hand for the task and added around 1/4 of the bag at sparge. lets assume its 400g of rice hulls. The sparge is going well. the one thing thats concerning is after around 20L of recirc the clarity is still only marginaly better than the first 1L (minus all of the particulate matter).

I also took off arond 50ml into a wine tasting glass. The mouthfeel is that of porridge/oats. slick and sticky. between your fingers its like KY Jelly and for those that dont get any action, something similair to silicone spray.

The flavour is strange. Sweet, eathy, and almost mildy bitter. Very strange indeed but something quite unique. I think the key for this beer is a BIG b glucan rest followed by single infusion and a very slow sparge, i'd also opt for batch sparge too. Dont rush it.

As for your pic, it looks like its turned to carafa rye!

edit: 1st sparge done and not stuck! yippee!

starting the second now!

 

[raven19]

Those two rye recipes look like crackers lads.

Edit - I hope all the slow sparge effort is worth it!!!

 

[j1gsaw]

What was i thinking?!?!

Dont ever be as stupid as me. Beta Glucan rest just about finished. Pray for me by brewing bretheren!

100% Rye
American Wheat or Rye Beer

Type: All Grain
Date: 14/01/2011
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

2.00 kg Rice Hulls (0.0 SRM) Adjunct 23.53 %
6.00 kg Rye Malt (Weyermann) (3.0 SRM) Grain 70.59 %
0.50 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 5.88 %
20.00 gm Centennial [6.00 %] (60 min) (First Wort Hop) Hops 14.7 IBU
20.00 gm Amarillo [6.90 %] (20 min) Hops 9.3 IBU
10.00 gm Columbus (Tomahawk) [14.50 %] (0 min) Hops -
10.00 gm Chinook [10.90 %] (0 min) Hops -
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.57 %
Bitterness: 24.0 IBU
Est Color: 8.6 SRM Color: Color

Mash Profile
Sparge Water: 13.41 L Grain
Double Infusion, Medium Body Step Time Name Description Step Temp
30 min Beta Glucan Rest Add 10.00 L of water at 49.7 C 43.0 C
60 min Saccrification Add 10.00 L of water at 98.8 C 67.0 C
10 min Mash Out Add 10.00 L of water at 95.6 C 75.6 C

weeeeeeee! onya mate, I love a 100% rye, just a ******* to brew them. I did mine up with choc rye and caramel rye as well. Its just silky smooth goodness.

 

[mje1980]

Mangy dog brown ale

41.2% Halcyon pale
41.2% Wey Abbey malt
6.2% Cara hell
6.2% Simpsons aromatic malt
3.1% Pale choc

Galena @ 60

1968

1.045
20 IBU
16 SRM

 

[MeLoveBeer]

100% Rye
American Wheat or Rye Beer

Hardcore 4*... Maple would be so proud :icon_cheers:

You using a falsie in your tun? Nice work getting it out without a stuck sparge

 

[Fourstar]

Hardcore 4*... Maple would be so proud :icon_cheers:

You using a falsie in your tun? Nice work getting it out without a stuck sparge

yep, domed falsie. used between 300-500g rice gulls added at mashout. It was one of the smoothest sparges and my efficiency was only 3 points lower than what was expected. i also slightly under boiled as i wanted to try and avoid alot of the protien/break as there was A LOT in the kettle (probably 5 L wasted.)

i will happily make it again given the smooth brewday. started at 3 (water on the boil for HLT) and all cleaned up by 8:30.

 

[.DJ.]

Last week did a Nelson Sauvin SMaSH...

100% Wey Pils
Approx 35IBU of NS Hops (@30, 10 and cube) which I had to wing because my computer decided to give up the ghost.
OG. 1.043
Dry Nottigham

Hopefully not too bitter... :wub: