What Are You Brewing III

[jyo]

About to begin the sparge on this one.

Twisted Thistle IPA of Sorts
English IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.000
Total Hops (g): 190.00
Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Colour (SRM): 9.1 (EBC): 17.9
Bitterness (IBU): 43.7 (Average)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90

Grain Bill
----------------
4.500 kg Golden Promise Malt (90%)
0.200 kg Caraamber (4%)
0.150 kg Crystal 120 (3%)
0.150 kg Rice Hulls (3%)

Hop Bill
----------------
40.0 g Cascade Pellet (4% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
40.0 g Challenger Pellet (4.5% Alpha) @ 25 Minutes (Boil) (1.7 g/L)
20.0 g Cascade Pellet (4% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
20.0 g Challenger Pellet (4.5% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
40.0 g Cascade Pellet (4% Alpha) @ 5 Minutes (Boil) (1.7 g/L)
30.0 g Challenger Pellet (4.5% Alpha) @ 5 Minutes (Boil) (1.3 g/L)

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

Single step Infusion at 65C for 90 Minutes.
Fermented at 18C with Safale US-05 or British Ale 2....

Notes
----------------
10 minute additions are hop burst from 10 minutes to flameout.
5 minutes are whirlpool
No chill.

Recipe Generated with BrewMate

 

[manticle]

Not sure if this thread is still current or if one of the no. 4s is active but:

Landlord attempt tomorrow

House infection strikes again. Offending fermenter now sits in the bin, awaiting pay check so I can re-order the grains and hopefully another 1469 pack before they run out. I had such high hopes and the brewday went so well.

Put down a version of my hopbursty type APA on Friday but subbed out chinook for cascade. Tipped half the grain in before I realised I'd forgotten to fit the manifold. No matter how many times you brew or how much you think you know the process, you can always find yourself doing dumb things.

 

[raven19]

Managed to sneak this short brew in tonight, after a 4 day sour mini-mash under CO2 in a keg.

In a NC Cube now, awaiting fridge space.


Style: Berliner Weiss
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.23 L
Estimated OG: 1.032 SG
Estimated Color: 5.7 EBC
Estimated IBU: 4.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 5 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.80 kg Pilsner (4.0 EBC) Grain 50.00 %
1.80 kg Wheat (raw) (3.9 EBC) Grain 50.00 %
15.00 gm East Kent Goldings [4.80 %] (15 min) Hops 4.3 IBU
1 Pkgs GF All American Ale (Wyeast Labs #1272) Yeast-Ale


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 3.60 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 10.80 L of water at 71.4 C 66.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C

 

[mje1980]

Im doing a pale mild today. My first.


87.7% MO
8.8% Wey caramunich 3
1.8% Roast barley
1.8% Pale choc.

galena 60 min

1469

1.033
21 IBU

 

[kenlock]

Mid Strength Ale ~3.3% to be ready to be kegged when I return from Port Douglas. Will dry hop with the 0min Citra addition for 7 days.
2nd time using this malt profile and mashing technique. 1st one turned out great. All who drunk it guessed that it was a 4% Ale. Used Nelson Sauvin throughout.

Recipe: Slider II
Brewer: Ken
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 26.63 L
Estimated OG: 1.038 SG
Estimated Color: 5.3 SRM
Estimated IBU: 28.2 IBU
Brewhouse Efficiency: 55.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.55 kg Pilsner Malt (1.5 SRM) Grain 56.42 %
0.67 kg Ale Malt (2.3 SRM) Grain 14.82 %
0.50 kg Cara-Pils/Dextrine (2.0 SRM) Grain 11.06 %
0.40 kg Vienna Malt (4.1 SRM) Grain 8.85 %
0.20 kg Caramalt (15.2 SRM) Grain 4.42 %
0.20 kg Carared (20.0 SRM) Grain 4.42 %
11.00 gm Centennial [9.40 %] (80 min) Hops 15.0 IBU
8.00 gm Citra [14.00 %] (20 min) Hops 9.3 IBU
10.00 gm Citra [14.00 %] (5 min) Hops 3.8 IBU
20.00 gm Citra [14.00 %] (0 min) Hops -
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
19.99 L Mordialloc Water
1 Pkgs California Lager (Wyeast Labs #2112)


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 4.52 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 6.78 L of water at 40.7 C 37.0 C
30 min Saccrification Add 11.30 L of water at 98.3 C 72.0 C
10 min Mash Out Add 6.60 L of water at 86.2 C 75.6 C

 

[winkle]

some tasty beers being brewed by the looks of the last couple of pages of this thread... i might get a landlord clone going very similar to that one next... and the KISS dubbel looks intriguing...

just bottled a saison

50% weyermann vienna, 50% weyermann pils
52 IBU, mixture of cz saaz and styrian plugs, plus plenty for aroma
3711 - took me down from 1052 - 1001 (so = 6.8%ABV), even with a 67C mash and no sugar in it.... fermented it cool at 18-19C to see what would happen - REALLY spicy/peppery/phenolic!

I might have to plug an extra saison in this week, since I've got the ingredients while waiting for a bulk buy to finalise. Love 3711.

 

[Phoney]

A simple APA


Style: American Pale Ale
TYPE: All Grain
Taste: (45.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 30.32 L
Estimated OG: 1.055 SG
Estimated Color: 12.5 SRM
Estimated IBU: 37.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt (Weyermann) (3.3 SRM) Grain 85.47 %
0.60 kg Caramunich II (Weyermann) (63.0 SRM) Grain 10.26 %
0.25 kg Carawheat (Weyermann) (50.0 SRM) Grain 4.27 %
25.00 gm Chinook [13.00 %] (60 min) Hops 30.6 IBU
25.00 gm Chinook [13.00 %] (Dry Hop 4 days) Hops -
25.00 gm Cascade [5.50 %] (Dry Hop 7 days) Hops -
25.00 gm Cascade [5.50 %] (15 min) Hops 6.4 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

[manticle]

Aiming for double brew tomorrow.

German-ish type ale

Type: All grain
Size: 22 liters
Color: 5 HCU (~4 SRM)
Bitterness: 35 IBU
OG: 1.049
FG: 1.010
Alcohol: 5.1% v/v (4.0% w/w)
Grain: 4kg Dingemans Pilsner
500g Weyerman Vienna
500g Weyerman Munich I
Mash: 70% efficiency, 62/66/68 (10 minutes, 30 minutes, 20 minutes), MO.
Boil: 90 minutes, SG 1.034, 32 liters
Hops: 20g Northern Brewer (9.8% AA, 60 min.)
20g Styrian Goldings (5.2% AA, 20 min.)
20g Styrian Goldings (aroma)

Wy 1007 if I can revive my culture, otherwise US05

Aussie ale

Type: All grain
Size: 22 liters
Color: 6 HCU (~5 SRM)
Bitterness: 33 IBU
OG: 1.049
FG: 1.008
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 2.2kg JW ale
2.2kg JW export pilsner
500g Wheat malt
75g simpsons light crystal
Mash: 70% efficiency, 60 minutes, 65 deg.
Boil: 75 minutes, SG 1.034, 32 liters
Hops: 15g Cluster flowers (8% AA, 60 min.)
15g Pride of Ringwood flowers (10% AA, 60 min.)

Coopers recultured yeast

Should also be fermenting a fresh wort kit from Grain and Grape (stout) with some recultured WY 1099

 

[Nevalicious]

About to mash in on this one


Dusseldorf spALT
Dusseldorf Altbier

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.245
Total Hops (g): 90.00
Original Gravity (OG): 1.050 (P): 12.4
Final Gravity (FG): 1.013 (P): 3.3
Colour (SRM): 12.0 (EBC): 23.6
Bitterness (IBU): 44.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.731 kg Munich I (33%)
1.731 kg Munich II (33%)
1.731 kg Pilsner (33%)
0.052 kg Black Patent (1%)

Hop Bill
----------------
90.0 g Spalt Pellet (4% Alpha) @ 60 Minutes (Boil) (3.9 g/L)

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 5 Minutes (Boil)

Single step Infusion at 64C for 60 Minutes.
Fermented at 18C with Wyeast 1007 - German Ale

 

[Fourstar]

after sipping on some of the "vanilla tenessee whiskey oaked imperial stout" ive decided upon brewing a double batch of dry stout and oaking the second with the leftover chips i have soaking in JD and vanilla. :icon_drool2:

dry stout double batch
Dry Stout

Type: All Grain
Date: 09/04/2011
Batch Size: 35.00 L
Brewer: Braden
Boil Size: 45.78 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
8.50 kg Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 85.00 %
0.50 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 5.00 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 5.00 %
0.50 kg Roasted Barley (300.0 SRM) Grain 5.00 %
40.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 35.4 IBU
60.00 gm Goldings, U.S [4.50 %] (15 min) Hops 8.9 IBU
2 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.90 %
Bitterness: 44.3 IBU
Est Color: 33.1 SRM


Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 30.00 L of water at 69.3 C 64.0 C
10 min Mash Out Add 15.00 L of water at 93.3 C 73.0 C

Notes

boil to 35L batch size and top up with 10L of boiled water

will reduce to 1.047 @ 35IBU~

15g cacl2, 5g boil 10g mash

 

[Nick JD]

APA 19L

3.6kg Barrett Burston Ale (mashed at 65C)
40g Centenial @ 20 minutes
US05 at 19C

 

[_HOME_BREW_WALLACE_]

20Ltrs batch of House Lager #9 Linky

This time i'm subbing 1kg of pils a kg of white rice.

 

[philw]

well I noticed I am down a little on the full bottles.

so the other day did my first Specially grain brew. I have cheated a little and went and got the Coo - ee! Aust Pale Ale Brew Pack form the Brewmaster @ Holden Hill to give that a go

adding that with the Coopers Pale Ale Extract

then Thursday after a Nice day out at the Range I did a Sparkling ale brew that has a bit of Hops added in to it as well.

so now have 46l of amber goodness sitting there.

 

[bum]

Just cubed a smoked chocolate porter.

Smoked malt, MO, Trad Ale, Munich I, Caramunich, Caraaroma, Carafa Spec II, Choc malt, Columbus@90, EKG@5, OG 1.053, 25 IBU.

Hit an efficiency a full 10 points higher than my usual. Hope it doesn't change the beer too much.

 

[Nevalicious]

Just cubed a smoked chocolate porter.

Smoked malt, MO, Trad Ale, Munich I, Caramunich, Caraaroma, Carafa Spec II, Choc malt, Columbus@90, EKG@5, OG 1.053, 25 IBU.

Hit an efficiency a full 10 points higher than my usual. Hope it doesn't change the beer too much.

Looks like a very interesting grain bill Bum... Care to share the .bsm file??

Any thoughts as to why your efficiency was up so much??

 

[bum]

Probably because the intended OG was about 20 points lower than my usual.

The recipe was extremely closely based on Lucas' recipe in this thread: http://www.aussiehomebrewer.com/forum//ind...32817&st=40

My only changes were the bittering hop and boil time for that addition. Oh, I didn't cold steep the darker grains either. Not much (any) smoke present in it at this point but early days yet, I guess.

[EDIT: oh yeah, I think I've used MO where he didn't]

 

[[email protected]]

Now I've finally got proper temp control the urge to do a lager has become too much. SWMBO is unfortunately a Pure Blonde drinker and I'm trying to get something similar but not shite. Although she is enjoying the Brit Pale Ale at the moment.

This is bubbling along its merry way now.

Volume: 23L
Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.010 (P): 2.6
Colour (SRM): 6.1 (EBC): 12.0
Bitterness (IBU): 23.9 (Average)

84% Pilsner
7% Munich I
5% Caramalt
4% Melanoidin

0.7 g/L Pride of Ringwood (9.9% Alpha) @ 60 Minutes (Boil)
1.1 g/L Cascade (5% Alpha) @ 10 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

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

Fermented at 11C with Saflager S-23

 

[warra48]

Sparging this one as I type:

Golden Ale - Pommy

Batch Size: 25.00 L

56.22% Pale Malt, Halcyon (Thomas Fawcett) (5.9 EBC)
19.28% Wheat Malt, Pale (Weyermann) (3.9 EBC)
18.67% Munich I (Weyermann) (14.0 EBC)
5.82% Caramunich II (Weyermann) (124.1 EBC)

29.00 gm First Gold [7.90 %] (60 min) (First Wort Hop) Hops 24.2 IBU
30.00 gm Waggastew Flowers [0.00 %] (10 min) Hops -
46.00 gm EK Goldings [2.50 %] (10 min) Hops 3.6 IBU
35.00 gm EK Goldings [2.50 %] (5 min) Hops 1.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

1 jar slurry WLP001 (White Labs) Yeast-Ale - harvested from an Amber Ale bottled yesterday

Beer Profile Estimated Original Gravity: 1.053 SG (1.045-1.060 SG)
Estimated Final Gravity: 1.015 SG (1.008-1.015 SG)
Estimated Color: 15.9 EBC (3.9-15.8 EBC) Color [Color]
Bitterness: 29.4 IBU (15.0-33.0 IBU

The Waggastew flowers are a kind gift from our member waggastew. They're a mix of homegrown Cascade, EKG, and Saaz in undetermined proportion.

 

[Effect]

Brewed an american amber ale of sorts.

71% MO
20% Munich II
4% Pale Crystal
4% Dark Crystal
1% RB

1.048
25 IBU

1g/l of Citra/Amarillo/Centennial mixed at 15, 10 and 5
2g/l of Citra/Amarillo/Centennial mixed at 0
Dry hopping with between 1-2 g/l Citra/Amarillo/Centennial mixed...most probably rack to secondary after a week and dry hop twice (2 x 1 g/l additions about a 5 days apart)

US-05 at room temp in Adelaide.

Recipe was inspired by BrewDogs 5am Saint.

Cheers
Phil

 

[.DJ.]

did a left over partial yesterday..

approx 2.5-3.0kgs pilsner malt
a variety of spec grains
1.5kg Liquid Amber Malt
1.046 OG

100g Citra in the NC cube as the only hop addition...

will use 1187 (ringwood)

will see how it turns out...