What Are You Brewing III

[winkle]

Cranking out a quick standard hefeweizen today 50% BB Pale Ale & 50% BB Wheat. Bittered to 17 IBU with Hallertau aroma pellets, 10gm Tetnanger pellets @ 10 minutes + late gift of B-Saaz flowers @ end of boil.

I should also knock out a Grisette tomorrow arvo as per the recipe in Farmhouse Ales. A bit of fiddling about with that recipe and I'm betting it'll become a regular on tap (I really need a 4% ish option on tap )

Edit - added the Grisette.

 

[Jye]

Beer
American IPA


Type: All Grain
Date: 9/03/2011
Batch Size: 40.00 L
Brewer: Jye
Boil Size: 45.79 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 76.19 %
2.00 kg Munich I, Light (Weyermann) (8.0 SRM) Grain 19.05 %
0.50 kg Amber Malt (Bairds) (50.0 SRM) Grain 4.76 %

70.00 gm Horizon [10.00 %] (60 min) Hops 37.4 IBU
50.00 gm Challenger [7.50 %] (5 min) Hops 4.0 IBU
50.00 gm Columbus (Tomahawk) [14.00 %] (5 min) Hops 7.5 IBU

2 Pkgs American ale (DCL Yeast #US-05) Yeast-Lager



Beer Profile

Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.000 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 6.61 % Actual Alcohol by Vol: 0.00 %
Bitterness: 48.9 IBU Calories: -4 cal/l
Est Color: 8.9 SRM Color: Color


Mash Profile

Mash Name: SK Brew Hous Mash Total Grain Weight: 10.50 kg
Sparge Water: 30.06 L Grain Temperature: 25.0 C
Sparge Temperature: 100.0 C TunTemperature: 25.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

SK Brew Hous Mash Step Time Name Description Step Temp
90 min Mash In Add 26.25 L of water at 71.1 C 65.0 C

 

[Bribie G]

Reckon it will be ready for the minicomp, Jye?

I'm looking a bit further ahead to the comps later in the year and doing a Pale Continental Lager this evening:

Pale Continental Lager:


4500 Wey Pils
500 Polenta
100 acidulated malt

70 degree cereal mash for polenta then tipped into
Main mash 64 75 mins

18 Magnum GER 60 mins

45 Saaz CZ 10 mins done with the argon method the next day :drinks:

Wyeast 2042 - Danish Lager -

10 degrees 2 weeks
lager 2 months

 

[winkle]

Brewery cleaning yesterday.
Today -

Grisette D'Hogshead

20 litre batch

3.3kg BB Ale
0.5kg BB Wheat
0.2kg White sugar (in boil)

14gm Aurora pellets 60 minutes
8gm Aurora pellets 10 minutes
Yeast nutrient
Koperfloc
Wyeast 3522 slurry
10gm EKG dry hop

Ferment under 20 C for 3 days rising to 26 c.
Cold condition for 3 weeks

Really looking forward to this one

 

[bradsbrew]

Brewery cleaning yesterday.
Today -

Grisette D'Hogshead

20 litre batch

3.3kg BB Ale
0.5kg BB Wheat
0.2kg White sugar (in boil)

14gm Aurora pellets 60 minutes
8gm Aurora pellets 10 minutes
Yeast nutrient
Koperfloc
Wyeast 3522 slurry
10gm EKG dry hop

Ferment under 20 C for 3 days rising to 26 c.
Cold condition for 3 weeks

Really looking forward to this one

You on holidays Winkle?

 

[winkle]

You on holidays Winkle?

Nup, but brewing during the week means its done sober(ish), besides there is some time pressure on the last two batches, looking forward a few weeks :icon_cheers: .

Holidays - ha!, just got asked how much overtime I could do .

Edit: the Grisette is lookin' mighty purdy right now.

 

[Golani51]

Finally got some evil 3787 on the stirplate wanting to eat everything in it's path. Hopefully it's happy munching on below. A Tripel Karmeleit inspired brew.




BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: D Karmeliet
Brewer: Dan
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 25.69 L
Estimated OG: 1.078 SG
Estimated Color: 8.5 EBC
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 70.42 %
1.60 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 22.54 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 7.04 %
25.00 gm Styrian Goldings [6.50 %] (60 min) Hops 22.7 IBU
30.00 gm Saaz [4.00 %] (30 min) Hops 8.6 IBU
20.00 gm Styrian Goldings [6.50 %] (10 min) Hops 3.6 IBU
5.00 gm Coriander Seed (Boil 5.0 min) Misc
10.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat





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

What percent ABV would you expect to get out of this?

 

[winkle]

Finally got some evil 3787 on the stirplate wanting to eat everything in it's path. Hopefully it's happy munching on below. A Tripel Karmeleit inspired brew.




BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: D Karmeliet
Brewer: Dan
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 25.69 L
Estimated OG: 1.078 SG
Estimated Color: 8.5 EBC
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 70.42 %
1.60 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 22.54 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 7.04 %
25.00 gm Styrian Goldings [6.50 %] (60 min) Hops 22.7 IBU
30.00 gm Saaz [4.00 %] (30 min) Hops 8.6 IBU
20.00 gm Styrian Goldings [6.50 %] (10 min) Hops 3.6 IBU
5.00 gm Coriander Seed (Boil 5.0 min) Misc
10.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat





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

Way too late I know - but trippels usually have around 10% sugar in the grain bill to assist drinkability. You could end up with a pretty cloying mouthfeel without it considering you've got a reasonable level of oats and wheat in there (he says from an unfortunate experience). Hopefully , given time, the 3787 thin it out enough. Let me know how it goes :icon_cheers: .

 

[mckenry]

Just mashing my first ever Leffe Blond clone.
Took my wife to Blegian Beer Cafe, Balmain, Sydney and she loved the LB. (pretty lucky really - she enjoys good beer)
Wanted me to clone it, so here we go.

From the recipe dbase

Recipe: Leffe Blonde clone
Brewer: mckenry
Asst Brewer:
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.27 L
Estimated OG: 1.073 SG
Estimated Color: 10.8 EBC
Estimated IBU: 20.6 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.72 kg Joe Whyte Malts Export Pilsner (2.0 EBC) Grain 85.15 %
0.46 kg Joe Whyte Malts Munich (18.0 EBC) Grain 6.92 %
0.14 kg Weyerman Caraamber (70.0 EBC) Grain 2.08 %
0.09 kg Weyermann Melanoidin (Medium Crystal) (70.Grain 1.38 %
40.00 gm Styrian Goldings [5.00 %] (60 min) Hops 17.6 IBU
20.00 gm Saaz [3.50 %] (15 min) Hops 3.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tsp Gelatin (Secondary 1.0 days) Misc
0.30 kg Cane (Beet) Sugar (0.0 EBC) Sugar 4.47 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale


Mash Schedule:Temperature Mash, 1 Step, Light Body
Total Grain Weight: 6.41 kg
----------------------------
mckenrys Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 22.44 L of water at 70.6 C 64.0 C
10 min Mash Out Heat to 75.0 C over 10 min 75.0 C

 

[Sunshine_Brewer]

Way too late I know - but trippels usually have around 10% sugar in the grain bill to assist drinkability. You could end up with a pretty cloying mouthfeel without it considering you've got a reasonable level of oats and wheat in there (he says from an unfortunate experience). Hopefully , given time, the 3787 thin it out enough. Let me know how it goes :icon_cheers: .

Yeah, I would have done a standard tripel but my brother inlaw wanted to try to clone Karemeleit.
It's finished at 1.013 with an SG of 1.076 so 8.2% with very intense perfume, medium/low orange/banana esters, slight peppery phenolics. It's a little sweet tasting out of the fermenter(kegged yesterday), let's hope 4vol. CO2 takes care of a little of that.

Otherwise i'll put my wifes name on it and she can finish it off :chug:

 

[Silo Ted]

Doing two brews back to back today, identical except for one ingredient.

Batch 1: 270g Golden Naked Oats
Batch 2: 270g Weet-Bix

In a sorta, kinda Coopers Sparkling Ale recipe.

 

[Sunshine_Brewer]

Just mashing my first ever Leffe Blond clone.
Took my wife to Blegian Beer Cafe, Balmain, Sydney and she loved the LB. (pretty lucky really - she enjoys good beer)
Wanted me to clone it, so here we go.

From the recipe dbase

Recipe: Leffe Blonde clone
Brewer: mckenry
Asst Brewer:
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 31.27 L
Estimated OG: 1.073 SG
Estimated Color: 10.8 EBC
Estimated IBU: 20.6 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.72 kg Joe Whyte Malts Export Pilsner (2.0 EBC) Grain 85.15 %
0.46 kg Joe Whyte Malts Munich (18.0 EBC) Grain 6.92 %
0.14 kg Weyerman Caraamber (70.0 EBC) Grain 2.08 %
0.09 kg Weyermann Melanoidin (Medium Crystal) (70.Grain 1.38 %
40.00 gm Styrian Goldings [5.00 %] (60 min) Hops 17.6 IBU
20.00 gm Saaz [3.50 %] (15 min) Hops 3.0 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 tsp Gelatin (Secondary 1.0 days) Misc
0.30 kg Cane (Beet) Sugar (0.0 EBC) Sugar 4.47 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale


Mash Schedule:Temperature Mash, 1 Step, Light Body
Total Grain Weight: 6.41 kg
----------------------------
mckenrys Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 22.44 L of water at 70.6 C 64.0 C
10 min Mash Out Heat to 75.0 C over 10 min 75.0 C

What temps are you running the ferment at?

I just used 3787 and started it at 19C then after 72hours let it ramp up to 24C. I'm very curious about these belgian yeasts, they are after all the reason I got back into homebrewing and only now after 2 years all grain am I starting to use them.

 

[Bribie G]

Doing two brews back to back today, identical except for one ingredient.

Batch 1: 270g Golden Naked Oats
Batch 2: 270g Weet-Bix

In a sorta, kinda Coopers Sparkling Ale recipe.

300g of white flour (the lower protein cake flour if you can get it, not the bread/pizza) works a treat as well. Apparently that's precisely what Coopers used until they moved to Regency Park - maybe still do. I made a batch and kept it for 6 months, put it in a comp for comments only - silly me it gained enough points that it would have come third. Damn

 

[mckenry]

What temps are you running the ferment at?

I just used 3787 and started it at 19C then after 72hours let it ramp up to 24C. I'm very curious about these belgian yeasts, they are after all the reason I got back into homebrewing and only now after 2 years all grain am I starting to use them.

Hi Sunshine_Brewer,
I''m going to start @ 20C then up to 22C at the half way mark.
OG should be up around 1.070 & FG around 1.017 so at roughly 1.040 - 45 I'll up the temp.

 

[bradsbrew]

Started the brewery upgrade today and thought I test it out with a simple bitter.

Session Bitter
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 11.550
Total Hops (g): 125.00
Original Gravity (OG): 1.047 (P): 11.7
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 23.5 (Average)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90

Grain Bill
----------------
10.000 kg Perle malt (86.58%)
0.250 kg Chocolate, Pale (2.16%)
0.300 kg Crystal 120 (2.6%)
1.000 kg Wheat Malt (8.66%)

Hop Bill
----------------
45.0 g Challenger Pellet (6.1% Alpha) @ 0 Minutes (Boil) (0.7 g/l)
60.0 g Willamette Pellet (7.1% Alpha) @ 60 Minutes (Boil) (0.9 g/l)
20.0 g Willamette Pellet (7.1% Alpha) @ 20 Minutes (Boil) (0.3 g/l)

Single step Infusion at 65C for 90 Minutes.
Fermented at 20c with Danstar Windsor

Notes
----------------
Added 15g of the challenger to each cube.

Recipe Generated with BrewMate

 

[winkle]

Started the brewery upgrade today and thought I test it out with a simple bitter.

Session Bitter
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 11.550
Total Hops (g): 125.00
Original Gravity (OG): 1.047 (P): 11.7
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 23.5 (Average)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90

Grain Bill
----------------
10.000 kg Perle malt (86.58%)
0.250 kg Chocolate, Pale (2.16%)
0.300 kg Crystal 120 (2.6%)
1.000 kg Wheat Malt (8.66%)

Hop Bill
----------------
45.0 g Challenger Pellet (6.1% Alpha) @ 0 Minutes (Boil) (0.7 g/l)
60.0 g Willamette Pellet (7.1% Alpha) @ 60 Minutes (Boil) (0.9 g/l)
20.0 g Willamette Pellet (7.1% Alpha) @ 20 Minutes (Boil) (0.3 g/l)

Single step Infusion at 65C for 90 Minutes.
Fermented at 20c with Danstar Windsor

Notes
----------------
Added 15g of the challenger to each cube.

Recipe Generated with BrewMate

No Roast Barley???????


What did the upgrade involved mate?

 

[theover]

Black Butte Porter

Style: Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 50.00 L
Boil Size: 63.50 L
Estimated OG: 1.059 SG
Estimated Color: 25.0 SRM
Estimated IBU: 30.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.57 kg Pale Malt (2 Row) US (2.0 SRM) Grain 75.94 %
1.39 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 9.97 %
0.70 kg Crystal, Dark (Simpsons) (80.0 SRM) Grain 5.06 %
0.42 kg Cara-Pils/Dextrine (2.0 SRM) Grain 3.01 %
0.42 kg Chocolate Malt (Simpsons) (430.0 SRM) Grain 3.01 %
0.42 kg Chocolate Malt Pale (Thomas Fawcett) (250.Grain 3.01 %
37.43 gm Northern Brewer [9.60 %] (90 min) Hops 21.5 IBU
48.63 gm Cascade [5.50 %] (30 min) Hops 8.2 IBU
15.61 gm Mt. Hood [6.00 %] (5 min) Hops 0.9 IBU
2 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.91 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 36.29 L of water at 71.9 C 65.6 C
10 min Mash Out Add 23.22 L of water at 93.5 C 75.6 C


Notes:
------
.60 oz galena at 13%AA at 90min (can use nugget too)
0.25 oz cascade at 5.75%AA at 15min
0.25 oz mt. hood at 5.2%AA at 5min (can use tettnanger too)




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

 

[bradsbrew]

No Roast Barley???????


What did the upgrade involved mate?

Roast barley goes in tommorrows brew .

Actually making a brewstand 2 tier and using a perastaltic pump to recirc and transfer to kettle. Just need to make a heat exchanger to set it up to HERMS. Sure beats coffee tables, school desks and granite sink cutouts and all the transfering and lifting.

Will take some pics and post up in another thread this arvo.

Cheers

 

[winkle]

Roast barley goes in tommorrows brew .

Actually making a brewstand 2 tier and using a perastaltic pump to recirc and transfer to kettle. Just need to make a heat exchanger to set it up to HERMS. Sure beats coffee tables, school desks and granite sink cutouts and all the transfering and lifting.

Will take some pics and post up in another thread this arvo.

Cheers

:icon_offtopic:

Oddly enough, I'm considering doing the same. Post them up and we'll continue on a new thread...

 

[manticle]

Special Bitter
Type: All grain
Size: 22 liters
Color: 12 HCU (~8 SRM)
Bitterness: 34 IBU
OG: 1.053
FG: 1.015
Alcohol: 4.9% v/v (3.8% w/w)
Grain: 4kg Crisp marris otter
1kg JW trad ale (otter ran out)
250g simpsons light crystal
Mash: 67 deg, 70% efficiency
Boil: 75 minutes SG 1.036 32 liters
Hops: 40g Kent Goldings (5% AA, 60 min.)
30g Kent Goldings (5% AA, 20 min.)
40g Kent Goldings home grown wet flowers (aroma)

Mix of Wy 1099 and 1318