What Are You Brewing III

[Nick JD]

Sierra Nevada Torpedo

Note: this is a double mash stovetop batch.

10L

3kg BB Ale Malt
250g BB Caramalt
15g Centenial 60min
19g Citra 15min

10L

3kg BB Ale Malt
250g BB Caramalt
15g Centenial 60min
19g Citra 15min

Second batch added to first batch on day 2 of fermentation. US05 @ 19.5C

20g Citra will be added in secondary.

The real thing calls for Magnum and Crystal but I figure the Citra will swamp both of them anyway. A good excuse to build myself a hop torpedo.

 

[Bribie G]

We seem to be running 2 of these threads? Should this one be locked?

We have WAYB version IV, and still new posts in version III.

Do we actually have a IV yet? there was some discussion about whether it should be IV or 4 as IV comes out Iv when the forum software capitalises the title.

 

[Bribie G]

Nick are you aiming for a German style brew where they top up after a few days? Forget what it's called (probably at least 8 syllables) but I thought that was to compensate for possibly low yeast pitching rates. In your case what benefit - what yeast are you using?
Sounds interesting experiment.

 

[devo]

I'm planning on making a go of a Black Belgian IPA using citra hops.

 

[Bribie G]

Once, twice, three times Slovenian
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 5.500
Total Hops (g): 75.00
Original Gravity (OG): 1.058 (P): 14.3
Colour (SRM): 4.7 (EBC): 9.3
Bitterness (IBU): 39.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75

Grain Bill
----------------
4.500 kg TF Golden Promise Ale Malt (81.82%)
0.500 kg Polenta boiled (9.09%)
0.500 kg Maltose Syrup Chinese (9.09%)

Hop Bill
----------------
25.0 g Aurora slov Pellet (9% Alpha) @ 60 Minutes (Boil) (1.1 g/L)
25.0 g Bobek slov Pellet (5.9% Alpha) @ 20 Minutes (Boil) (1.1 g/L)
25.0 g Styrians Ellerslie Pellet (4% Alpha) @ 10 Minutes (Boil) (1.1 g/L)

Misc Bill
----------------

Single step Infusion at 64C for 90 Minutes.
Fermented at 17C with Wyeast 1469 - West Yorkshire Ale


Recipe Generated with BrewMate

 

[beerbog]

Oatmeal Stout

66 deg c mash, 60 min boil.

Wort Volume Before Boil: 28.00 l Wort Volume After Boil: 23.00 l
Volume Transferred: 17.00 l Water Added To Fermenter: 3.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.048 SG Expected OG: 1.049 SG
Expected FG: 1.013 SG Apparent Attenuation: 72.9 %
Expected ABV: 4.8 % Expected ABW: 3.8 %
Expected IBU (using Tinseth): 33.7 IBU Expected Color (using Morey): 52.5 EBC
BU:GU ratio: 0.68 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 19 degC


Fermentables
Ingredient Amount % MCU When
Australian Traditional Ale Malt 4.900 kg 82.9 % 5.1 In Mash/Steeped
Australian Crystal 140 0.306 kg 5.2 % 5.2 In Mash/Steeped
US Flaked Oats 0.300 kg 5.1 % 0.3 In Mash/Steeped
Australian Roast Barley 0.255 kg 4.3 % 38.4 In Mash/Steeped
Australian Chocolate Malt 0.153 kg 2.6 % 17.9 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
UK Fuggle 5.7 % 45 g 24.8 Loose Pellet Hops 60 Min From End
UK Golding 5.8 % 26 g 8.9 Loose Pellet Hops 20 Min From End


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1 g In Boil


Yeast
DCL S-04-SafAle :beerbang:

 

[Muggus]

Doing a KISS sort of Dubbel.

Behemoth

Grain:
Weyermann Pils 7.0kg
Dingemans Special B 0.5kg
Mash @ 66C for 90min

Hops:
90min - 75g Spalt pellets (3.3%AA) - 20IBU

Yeast:
WYEAST 3522 Belgian Ardennes

Should knock out 24L at around 1.070. Might feed it some sugar as the ferment goes, might no...depends on my efficiency. h34r:

 

[winkle]

So its raining again in Brisbane, no choice but to fiddle about with spice additions in this evolving favourite.

Bisayan Maputi (Jungle Wit)
Witbier

Type: All Grain
Batch Size: 23.00 L
Boil Time: 75 min
Brewhouse Efficiency: 75%

Ingredients
2.5 kg BB Pale Pilsner
2.00 kg BB Wheat Malt
0.5 kg Torrified Wheat
0.25 kg Munich 1
25.00 gm Styrian Goldings [5.40%] (60 min) (First Wort Hop) Hops 16.8 IBU
8 items Pandan Leaf frozen (Boil 5.0 min) Misc
8 items Calamansi Limes (Boil 5 min)
7.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 item Lemongrass stalk crushed (Boil 5.0 min) Misc
10 gm Coriander seeds crushed (Boil 5.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat (slurry)

Beer Profile
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 17.7 IBU
Est Color: 4.1 SRM

Edit: in case anyone was wondering, the calamansi adds a very sharp refreshing acidity (green flavour, Brad)

 

[_HOME_BREW_WALLACE_]

Consume responsibly and consult your doctor if coma persists.
Hey Wallace are you in BABBs or have been a visitor or would like to visit next Thursday ?
I'm shocking with names and find it hard to match AHB names with real names - for a whole year I thought Liam and The Scientist were two separate people. Of course I now realise that Scruffy is actually three separate gorillas

Hey mate, been to babbs a couple of times. Would like to go again (but authorities took my driving priveleges away). Expect to see a bit more of me in late september, early november. :icon_cheers:

EDIT: The names Ryan..... Spent a brief couple of hours at chappo's first?? brewday. Was at babbs for a couple of mini comps (winter warmers was one of them, the night ross announced he had bought bacchus brewing)

EDIT (again): will make sure I keep a bottle for when i'm good and ready to come back :icon_cheers:

 

[Nick JD]

Nick are you aiming for a German style brew where they top up after a few days? Forget what it's called (probably at least 8 syllables) but I thought that was to compensate for possibly low yeast pitching rates. In your case what benefit - what yeast are you using?
Sounds interesting experiment.

I can't get 19L of 1.070 with my gear without a double mash. I've tried "re-mashing in the wort" doubles, but that can kill body and head retention. Nothing flash here, just making up for $30 worth of brewing equipment .

Used US05 slurry.

 

[bconnery]

Second of the Babbs Mash Paddle beers
Inspired by the ingredients of Pumperknickel bread, just so I could use the name

Recipe: Pumpkinknickel
Brewer: Mooshells
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 16.00 L
Boil Size: 23.00 L
Estimated OG: 1.055 SG
Estimated Color: 38.0 EBC
Estimated IBU: 24.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
500.00 gm Bourghul - Cracked (5.9 EBC) Adjunct 13.16 %
1150.00 gm Munich I (Weyermann) (14.0 EBC) Grain 30.26 %
1000.00 gm Wheat Malt (Barrett Burston) (3.0 EBC) Grain 26.32 %
950.00 gm Rye Malt (Weyermann) (5.9 EBC) Grain 25.00 %
100.00 gm Chocolate Rye (Weyermann) (482.7 EBC) Grain 2.63 %
100.00 gm Chocolate Wheat (Weyermann) (817.6 EBC) Grain 2.63 %
10.00 gm Northern Brewer [11.40 %] (60 min) Hops 18.2 IBU
20.00 gm Hallertauer Mittelfrueh [5.20 %] (10 min)Hops 6.0 IBU
200.00 ml Molasses (Boil 5.0 min) Misc
2300.00 gm Pumpkin (Mash 60.0 min) Misc
1 Pkgs French Saison (Seasonal) (Wyeast Labs #371Yeast-Ale

 

[SJW]

Nice simple Dry Stout, 70% Pale, 20% Flaked, 10% RB. my new brew theory is SIMPLE IS BETTER

 

[jyo]

I love a simple Blond.

Blondie
Blond Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.850
Total Hops (g): 100.00
Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 26.8 (Average)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90

Grain Bill
----------------
2.500 kg Vienna (51.55%)
2.000 kg Pale Malt (41.24%)
0.350 kg Carapils (Dextrine) (7.22%)

Hop Bill
----------------
30.0 g East Kent Golding Pellet (4.7% Alpha) @ 40 Minutes (Boil) (1.3 g/L)
25.0 g East Kent Golding Pellet (4.7% Alpha) @ 5 Minutes (Boil) (1.1 g/L)
45.0 g Styrian Golding Pellet (3.5% Alpha) @ 5 Minutes (Boil) (2 g/L)
No Chill
Misc Bill
----------------

Single step Infusion at 64C for 75 Minutes.
Fermented at 19C with Wyeast 3522 - Belgian Ardennes


Recipe Generated with BrewMate

 

[Lecterfan]

Just doughed in 6kgs of golden promise, the 1469 starter krausened last night...Landlord anyone?

 

[Daniel.lear]

My first Bock today

Bock (Traditional Bock)

Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Colour (SRM): 11.3 (EBC): 22.3
Bitterness (IBU): 24.8 (Average)

95% Munich I
3% Caramunich I
2% Caramunich II

0.9 g/L Magnum (10.7% Alpha) @ 60 Minutes (Boil)

Infusion at 66C for 60 Minutes.
Raise to 70C for 10 Minutes.
Raise to 78C for 20 Minutes.
Boil for 90 Minutes

Recipe Generated with BrewMate

Leary

 

[jyo]

Just doughed in 6kgs of golden promise, the 1469 starter krausened last night...Landlord anyone?

Nice! I tapped my first Landlord last night. Very promising (crappy pun). Side by side comparison in a week or so.

 

[raven19]

Been too long since I last brewed.

After discussion with The Drunk Arab (cheers mate!), going with a 33/33/33 Grain bill on this Alt as follows:


Recipe: 47 Dusseldorf Altbier

Style: Altbier

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.88 L
Estimated OG: 1.054 SG
Estimated Color: 25.3 EBC
Estimated IBU: 44.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.05 kg Munich (17.7 EBC) Grain 33.33 %
2.05 kg Munich Malt - 20L (39.4 EBC) Grain 33.33 %
2.05 kg Pilsner (4.0 EBC) Grain 33.33 %
95.00 gm Spalter (2010) [4.10 %] (90 min) Hops 44.5 IBU
0.50 items Whirlfloc (Boil 15.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
23.00 L 1 Parkside (SA Water - Hope Valley) Water
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 6.16 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 18.49 L of water at 69.8 C 64.5 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C


Notes:
------
64.5 planned mash

 

[Blue Dawg]

Three brews this weekend with my home grown hops.

4kg JW Pale
1kg JW Wheat Malt
.500kg JW Vienna
.250kg Carapils
100grms POR Flowers @40
200grms Cascade flowers @10
Wyeast 1272

Thats 6 brews from my first year growing hops, and the oldman gets a package in the mail for his brews..

 

[MitchDudarko]

Going to brew this sometime soon hopefully. Tossing up between Brewlabs TV3, and Wyeast 1335. Opinions?

Brewer: Mitch Dudarko
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 26.33 L
Estimated OG: 1.044 SG
Estimated Color: 39.5 EBC
Estimated IBU: 26.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.60 kg Pale Malt, Maris Otter (5.9 EBC) Grain 82.95 %
0.57 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 13.13 %
0.17 kg Chocolate Malt (886.5 EBC) Grain 3.92 %
40.00 gm Fuggles [3.80 %] (60 min) Hops 16.9 IBU
20.00 gm Fuggles [3.80 %] (30 min) Hops 6.5 IBU
40.00 gm Goldings, East Kent [3.80 %] (5 min) Hops 3.4 IBU
0.45 kg Dark Brown Sugar (Boil 15.0 min) Misc

 

[black_labb]

Doing a split double batch. I added bittering hops to the boil only and will add hops to the cube for flavour and some dry hops for extra aroma.

40L roughly
7kg pale ale malt
700g biscuit
100g dark wheat
200g med crystal

25 g pacific gem (16%AA) bittering ~30ibu


cube one
20g willamett
15g ekg
+15g ekg dry hopped

cube two
15g sticklebract
+5g sticklebract dry hopped

I was aiming for a lower gravity beer, but because I have never done a double batch mash in the 30L biab style mash tun with so much sparge water I had no idea what to expect. I was aiming for around 1040 for an og, but I got 1058. I'm going to be diuting the beer with water and doing a stovetop boil to add some more bitterness to the beers to make up for the higher gravity and the dilution.