What Are You Brewing III

[bignath]

Just finished the boil on this as i type. Draining into my cube.


Aussie Draught
Original Gravity (OG): 1.043 (P): 10.7
Colour (SRM): 2.9 (EBC): 5.7
Bitterness (IBU): 28.5 (Average)

80% Pale Malt
13.33% Cane Sugar
6.67% Carapils (Dextrine)

1 g/L Pride of Ringwood (9.8% Alpha) @ 60 Minutes (Boil)

0.2 g/L Gelatin @ 14 Days (Secondary)

Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 12C with Saflager W-34/70


Recipe Generated with BrewMate

Done this before, and it comes out quite close to Carlton Draught actually. Got a poker night coming up soon, so this will be for the boys that drink it....

 

[Jimmeh]

Hefe

Original Gravity (OG): 1.050
Colour (SRM): 3.6
Bitterness (IBU): 11.8 (Tinseth)

65% Wheat Malt
32% Pilsner
3% Acidulated Malt

0.3 g/L Magnum (15% Alpha) @ 60 Minutes

Weyermann Step Mash:
Mash in at 35C
Raise mash temperature to 45C for 10min
Raise mash temperature to 52C for 10min
Raise mash temperature to 62C for 30min
Raise mash temperature to 72C for 30min
Raise mash temperature to 78C for mash-out.

Boil for 75 Minutes.

Fermented at 17C with Wyeast 3068

Recipe Generated with BrewMate

 

[KevS69]

How about this one??????

Scotty's Ale
Special/Best/Premium Bitter

Type: All Grain
Date: 6/02/2011
Batch Size: 22.50 L
Brewer: Kev
Boil Size: 27.57 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients
Amount Item Type % or IBU
5.00 kg Maris Otter (2.5 SRM) Grain 80.00 %
0.60 kg Munich 1 (6.2 SRM) Grain 9.60 %
0.60 kg Rye (2.7 SRM) Grain 9.60 %
0.05 kg Chocolate Malt-Pale (189.0 SRM) Grain 0.80 %
25.00 gm Super Styrians [10.00 %] (60 min) Hops 26.6 IBU
20.00 gm Super Styrians [10.00 %] (18 min) Hops 12.0 IBU
25.00 gm Super Styrians [10.00 %] (5 min) Hops 5.3 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc

Beer Profile
Est Original Gravity: 1.055 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.36 % Actual Alcohol by Vol: 0.00 %
Bitterness: 44.0 IBU Calories: 0 cal/l
Est Color: 7.3 SRM Color: Color

 

[Frag_Dog]

Brewed this one last night. Hope to have it drinkable by St Patricks Day...

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oatmeal Stout
Brewer: Frag_Dog
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 36.08 L
Estimated OG: 1.049 SG
Estimated Color: 37.2 SRM
Estimated IBU: 28.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 76.63 %
0.50 kg Oats, Flaked (1.0 SRM) Grain 9.58 %
0.30 kg Chocolate Malt (Thomas Fawcett) (508.0 SRMGrain 5.75 %
0.22 kg Crystal Malt Pale (Thomas Fawcett) (60.0 SGrain 4.21 %
0.20 kg Roasted Barley (Thomas Fawcett) (609.0 SRMGrain 3.83 %
50.00 gm Styrian Goldings [5.00 %] (60 min) Hops 28.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc

 

[_HOME_BREW_WALLACE_]

Happily mashing away at 64Deg, 90 min mash (while the wee little one is asleep between feeds)......

23 litres......
5kg BB Pale Malt
300g white sugaz
40g POR @ 40min (31 IBU)

WY2001 Pilsner Urquell at 10deg

and 10g cluster in the last week of CC'ing.

 

[randyrob]

Something out of BCS but using hops i've got on hand

Old Monster (American Barleywine)

Original Gravity (OG): 1.118 (P): 27.6
Colour (SRM): 17.0 (EBC): 33.5
Bitterness (IBU): 104.9 (Average)

90.7% Pale Malt
3.72% Carahell
3.72% Caramunich III
0.93% Biscuit
0.93% Chocolate, Pale

2.6 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
2 g/L Cascade (5% Alpha) @ 20 Minutes (Boil)
2 g/L Centennial (8.7% Alpha) @ 20 Minutes (Boil)
0.9 g/L Simcoe (12.2% Alpha) @ 20 Minutes (Boil)
2 g/L Cascade (5% Alpha) @ 5 Minutes (Boil)
2 g/L Centennial (8.7% Alpha) @ 5 Minutes (Boil)
0.9 g/L Simcoe (12.2% Alpha) @ 5 Minutes (Boil)


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

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

 

[haysie]

Rained in AGAIN, so another clone of my favorite micro.



S&W Pacific Ale II
Edit Clone Brew Print Print Text
Style:

Description:

Brewed this a couple of times and its so close, triangular tasting by visitors couldnt pick between it and the bottled version. 0 hops are added to the keg and weighted.5 minute hops are flameout and sit in the kettle for about 10min during whirlpool and convection, plate chilled. Water treatment is a heaped teaspoon of 5.2 buffer, a pinch of calc chloride flakes and half a teaspoon of sulphate to the mash.Half a teaspoon of yeast nutrient with the 15min hops. Yeast could be us-05, 1056, 1272 etc. This usally finishes at around 1008-10. Its dry smoothe and passionfruit thats not overly offensive. Elevated to house #1 brew.



Target Volume [ltr (gal)]: 23.00 (6.08) Alcohol By Volume: 4.85%



Estimated Original Gravity[SG]: 1.048 Estimated Final Gravity[SG]: 1.011
Estimated Attenuation: 76.11% Estimated Mash Efficiency: 65.00%



Bitterness [IBU]: 20.51 Colour [SRM(EBC)]: 3.33 (6.56)
Balance: 0.918 BU:GU ratio: 0.431

Mash schedule
Name Type Temperature [C (F)] Time [Minutes]
Sacchrification infusion 65.00 (149.00) 75

Fermentables
Type Gravity [SG] Gravity(%) Weight [gms (lbs)] Weight(%)
Corn Sugar (Dextrose) 1.004 8.81% 250.00 (0.55) 4.76%
Pilsner Pale Malt (Barrett Burston) 1.025 53.61% 3000.00 (6.61) 57.14%
Wheat Malt (Joe White) 1.018 37.57% 2000.00 (4.41) 38.10%

Hops
Hop Utilisation Method: Tinseth Type AA(%) IBU IBU(%) Weight [gms (oz)] Time(minutes)
Galaxy 13.25% 8.35 40.72% 8.00 (0.28) 30.00
Galaxy 13.25% 6.74 32.87% 10.00 (0.35) 15.00
Galaxy 13.25% 5.42 26.41% 20.00 (0.71) 5.00
Galaxy 13.25% 0.00 0.00% 20.00 (0.71) 0.00

Yeast
Type Flocculation Attenuation Min Temp[C (F)] Max Temp[C (F)] Alcohol Tolerance
American Ale II - Wyeast 1272 high 74.00% 15.00 (59.00) 22.00 (71.60) 10% ABV

 

[Brewer_010]

My next brew.

Magnum PA
Brew Type: Partial Mash Date: 12/02/2011
Style: American Pale Ale
Brewer: Barry
Batch Size: 20.00 L
Boil Volume: 22.89 L Boil Time: 60 min
Brewhouse Efficiency: 80.00 % Equipment: My Equipment
Actual Efficiency: 81.99 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
1.60 kg Light Dry Extract (15.8 EBC) Dry Extract 55.17 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 34.48 %
0.30 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 10.34 %
10.00 gm Magnum [13.00 %] (45 min) Hops 17.4 IBU
10.00 gm Ahtanum [6.00 %] (30 min) Hops 4.6 IBU
10.00 gm Cascade [5.50 %] (30 min) Hops 4.2 IBU
15.00 gm Ahtanum [6.00 %] (20 min) Hops 4.5 IBU
25.00 gm Cascade [5.50 %] (2 min) Hops 3.4 IBU
25.00 gm Ahtanum [6.00 %] (2 min) Hops 3.7 IBU
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.046 SG (1.045-1.060 SG)
Measured Original Gravity:
Estimated Final Gravity: 1.011 SG (1.010-1.015 SG)
Measured Final Gravity:
Estimated Color: 12.8 EBC (9.9-27.6 EBC) Color [Color]
Bitterness: 37.9 IBU (30.0-45.0 IBU) Alpha Acid Units: 11.8 AAU
Estimated Alcohol by Volume: 4.44 % (4.50-6.00 %) Actual Alcohol by Volume: 4.69 %
Actual Calories: 427 cal/l


Mash Profile Name: Single Infusion, Light Body, Batch Sparge Mash Tun Weight: 0.00 kg
Mash Grain Weight: 1.30 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 20.80 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 3.39 L of water at 71.9 C 65.6 C 75 min

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Carbonation Volumes: 2.8 (2.3-2.8 vols)
Estimated Pressure: 26.7 PSI
Kegging Temperature: 15.0 C
Pressure Used: -
Age for: 5.0 Weeks
Storage Temperature: 3.0 C

 

[winkle]

No work tomorrow so......

Hogshead Suma Ale
20 litre batch

BB Pale malt 80%
BB Wheat malt 20%
16 gm Pacific Gem 60 minutes
8gm B-Saaz 15 minutes
8gm Amarillo
8gm B-Saaz 5 minutes
8gm Amarillo
4gm B-Saaz dry hop
4gm Amarillo
yeast US-05

Nice summer quaffer and under 6% for a change

 

[reviled]

Dusted off ye olde brew kettle yesterday for the first time in 2011, just been way to busy to even consider brewing I know, im ashamed of myself! haha

So was planning a nice 3% summer ale to kick off the brewing year, and knocked this out

2kg Golden Promise
1.5kg Kolsch
150g Dark Crystal
150g Raw Sugar - Reduced down to 0.75L with 5L first runnings, added back @ 30

90 - 5g Super Alpha 10.5% (just for you JT lol)
60 - 10g Mystery X 5.8%
15 - 15g Mystery X 5.8%

US-05

Not to be a brewday without problems, I only got 16 litres of 1.048 beer instead of 21 litres of 1.039 beer that I expected, but no worries, it'll still be beer! And I remembered how much I love this hobby, so proceeded to knock out one more.

US Brown



3kg Kolsch
1.5kg Golden Promise
200g Dark Crystal
200g Pale Chocolate
110g Brown

FWH - 20g Cascade 5.8%, 8g Motueka 7.1%
20 - 18g Cascade 5.8%, 18g Motueka 7.1%
10 - 8g Cascade 5.8%, 8g Motueka 7.1%, 8g Simcoe 12.2%
0 - 15g Cascade, 15g Motueka
Dry - 18g Cascade, 18g Motueka

US-05

 

[randyrob]

Damn that looks tasty Rob! Let us know how those new season Simcoe taste.

Hey Mate,

Missed this before, I will let you know for sure - they smelt fantastic after opening the bag, can't wait to tap
the keg of this.

How did your aussie ale go with Wyeast 1098? I just cracked mine with WLP009 Aussie Ale yeast
and it's amazing but a hard yeast to get hold of so looking for a replacement.

Cheers Rob.

 

[DJR]

About half way through the protein rest on this badboy. Never used this much unmalted wheat, hope i don't get a stuck sparge which is what the protein rest is trying to avoid.

Trying a new method today as well - have put heaps of water (20L) into the pot for the mash-in water and have it boiling for the step mash.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: WitBeer#2
Brewer: DJR
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.95 L
Estimated OG: 1.047 SG
Estimated Color: 7.0 EBC
Estimated IBU: 15.4 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.90 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 43.5 %
1.70 kg Burghul (Wheat) (3.2 EBC) Grain 38.9 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 11.4 %
0.20 kg Oats, Flaked (2.0 EBC) Grain 4.6 %
0.07 kg Acidulated (Weyermann) (3.5 EBC) Grain 1.6 %
18.30 gm Hallertauer [7.60%] (60 min) Hops 15.4 IBU
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
5.00 gm Chamomile (Boil 5.0 min) Misc
10.00 gm Coriander Seed (Boil 5.0 min) Misc
10.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [StartYeast-Wheat


Mash Schedule: Double Infusion, PR + Medium Body
Total Grain Weight: 4.37 kg
----------------------------
Name Description Step Temp Step Time
Protein Rest Add 8.20 L of water at 59.5 C 53.0 C 30 min
Saccrification Add 3.85 L of water at 96.0 C 65.0 C 45 min
Mash Out Add 6.07 L of water at 97.8 C 75.0 C 15 min
Sparge1 Add 7.08 L of water at 94.0 C 80.0 C 15 min
Sparge2 Add 7.08 L of water at 80.0 C 80.0 C 15 min


Notes:
------


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

 

[roo_dr]

Just transferred this to secondary - Amarillo & Citra Pale Ale:

Estimated IBU 27, SG 1.042, FG 1.010

200g Crystal Malt
200g Caramalt
Steeped in 5L water for 30mins (warming from cold to hot)

500g LDME added and water made up to 8.5L

Boil Time 30 mins total:

5g Citra (14%) @ 30
5g Amarillo (7.5%) @ 25
5g Citra @ 20
5g Amarillo @ 15
5g Citra @ 10
5g Amarillo @ 5
5g Citra @ 0
5g Amarillo @ 0

1000g LDME
600g Dextrose added at flameout.

Chilled quickly in ice bath.
Made up to 20L total volume in fermenter

Yeast - Harvested from Cooper's Pale Ale

Fermented at 16oC.

Great Aroma and Flavour on the sample taken on transfer today, fruity as.

Looking forward to bottling this and tasting in a few weeks!

 

[sav]

Recipe: Aazzas FAT YAK hop monster
Brewer: sav
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 60.00 L
Boil Size: 71.84 L
Estimated OG: 1.051 SG
Estimated Color: 11.3 EBC
Estimated IBU: 31.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 kg BB Galaxy pilsner (3.7 EBC) Grain 58.14 %
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 38.76 %
0.40 kg Caramunich Malt (110.3 EBC) Grain 3.10 %
40.00 gm Topazz [16.00 %] (60 min) Hops 26.1 IBU
30.00 gm Nelson sav [15.00 %] (5 min) Hops 3.7 IBU
30.00 gm Cascade [5.50 %] (5 min) Hops 1.3 IBU
40.00 gm Nelson sav Hop Back [15.00 %] (0 min) (ArHops -
40.00 gm Cascade Hop Back [5.50 %] (0 min) (Aroma Hops -
20.00gm Cascade dry hop
20.00gm Nelson sav dry hop

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.90 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 32.25 L of water at 72.7 C 66.0 C
10 min Mash Out Add 18.84 L of water at 94.4 C 75.6 C

SAV

 

[grod5]

1st boil addition in 5 mins
4 kg pilsner
1 kg wheat
0.5 kg Cara Munich T1
40 gm Amarillo @60
30 gm Amarillo @10
30 gm Amarillo @0
For 20 litres

 

[Phoney]

Can somebody please give me feedback on this English IPA recipe I (sort-of) made up?



Style: English IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 28.00 L
Estimated OG: 1.067 SG
Estimated Color: 10.6 SRM
Estimated IBU: 47.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.60 kg Pale Malt, Maris Otter (3.0 SRM) Grain 86.15 %
0.30 kg Biscuit Malt (23.0 SRM) Grain 4.62 %
0.30 kg Wheat Caramel Malt (Weyermann) (2.0 SRM) Grain 4.62 %
0.15 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.31 %
0.15 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.31 %
50.00 gm Northdown [8.50 %] (60 min) Hops 40.7 IBU
45.00 gm Fuggles [4.50 %] (10 min) Hops 7.0 IBU
45.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
1 Pkgs London Ale (White Labs #WLP013) Yeast-Ale

 

[Jimmeh]

Looks good phoneyhuh but maybe a bit heavy on the crystal? I've seen heaps of english ipa's that just use 3 - 4% crystal total.

 

[DJR]

About half way through the protein rest on this badboy. Never used this much unmalted wheat, hope i don't get a stuck sparge which is what the protein rest is trying to avoid.

Trying a new method today as well - have put heaps of water (20L) into the pot for the mash-in water and have it boiling for the step mash.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: WitBeer#2
Brewer: DJR
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.95 L
Estimated OG: 1.047 SG
Estimated Color: 7.0 EBC
Estimated IBU: 15.4 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Hmm, either i have hit 95% efficiency or I haven't got as much in the kettle as I thought. Preboil SG of 1.044 which is pretty much my expected post boil OG. Had a really slow sparge but it got there, maybe the slow sparge, step mash and acidulated malt have all conspired to give me ridiculous efficiency.

Going to have to cut this one with water after the boil unless i want 6.5% Witbier :beerbang:

Coriander is crushed and boil is starting - smells like a spice shop in the garage!

 

[Daniel.lear]

Brewed this one today.

Wasn't the smoothest of brew days, owing to a quick departure to the train station mid mash and end of boil for the missus.

Galaxy AIPA (American IPA)

Original Gravity (OG): 1.065 (P): 15.9
Colour (SRM): 13.2 (EBC): 26.0
Bitterness (IBU): 58.6 (Average)

41.98% Pale Ale Malt
41.98% Pilsner
9.91% Munich I
4.86% Caramunich I
1.26% Carafa II malt

0.8 g/L Galaxy (14% Alpha) @ 40 Minutes (Boil)
0.8 g/L Galaxy (14% Alpha) @ 30 Minutes (Boil)
0.8 g/L Galaxy (14% Alpha) @ 20 Minutes (Boil)
0.8 g/L Galaxy (14% Alpha) @ 10 Minutes (Boil)
0.8 g/L Galaxy (14% Alpha) @ 0 Minutes (Boil)
0.8 g/L Galaxy (14% Alpha) @ 0 Days (Dry Hop)

64C for 60 Minutes. MO at 78C for 20 min. Boil for 90 Minutes.

Fermented at 18C with Safale US-05

Recipe Generated with BrewMate

All went well really, couple of liters over estimate and hence slighty lower OG... oh well Meh...

Quite looking forward to this, havent brewed an IPA in a long time. Would have used more Galaxy late, but i only had 90g.

Must do more planning next time as todays brew was going to be a light with munich I as base with NS... Next time Gadget, next time...

Leary

 

[randyrob]

Party Wee (American Pale Ale)

Original Gravity (OG): 1.055 (P): 13.6
Colour (SRM): 6.9 (EBC): 13.6
Bitterness (IBU): 33.5 (Average)

85% Maris Otter Malt
10% Munich I
5% Wheat Malt

1.1 g/L Nelson Sauvin (11.4% Alpha) @ 30 Minutes (Boil)
1.1 g/L Nelson Sauvin (11.4% Alpha) @ 15 Minutes (Boil)
1.1 g/L Nelson Sauvin (11.4% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66C for 60 Minutes. Boil for 90 Minutes

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate