What Are You Brewing III

[brettprevans]

Just mashed in a version of Pride of Mt Torrens

(no brew software ATM so it's on the fly calcs)
40L
OG 1.060?
IBU ~35
EBC ~18

Mash at 65C and let fall to 63.

6.2 kg Pale Malt, Traditional Ale
3.00 kg Rye Malt
2.20 kg Vienna Malt (Weyermann)
Handful of rice hulls
20 gm PoR [9 %] (60 min)
70.00 gm PoR [9.00 %] (15 min
80.00 gm PoR [9.00 %] (0 min)
10.00 gm CaCO3
10.00 gm NaCl
20.00 gm CaSO4

Will use US-05

In this version Im upping the %alc and increasing % rye and removing crystal completely. Plating with a slightly more winter version of this beer without changing grains and going into dark territory.

 

[MitchDudarko]

For anyone having a go at it......... it just boils like normal and then starts to foam all of a sudden, and it transforms very fast once almost all the liquid is gone, so you really have to watch it like a hawk or you would burn it for sure...... and that would suck after an hour of boiling it down

We did this on Good Friday in a Northern Brown. We took 4L of first runnings, and it took about 45min to boil down to a syrupy consistency on an Italian spiral. This was for a 40L batch though...

 

[RdeVjun]

My word there's a lot of caramelised wort out there! :icon_cheers:
Some info & discussion about caramelising wort for those that may not have seen it before. To be honest, IMO the colour change is more reliable than imparting a particular caramel flavour, but I still feel it is worthwhile even with the enormous array of specialty malts (i.e. cara/ crystal) at our disposal and perhaps even as an alternative them. For example, as Butters touches on in that linked thread, from my experiences, 100% base malt with ~10% caramelised wort is not that different to 3-5% Caraaroma, not an exact replica but quite similar.

 

[Lord Raja Goomba I]

Mashing in at the moment, very slow, not bothering to do this quickly as I have nowhere to go:

0.50 kg CaraMunich I Weyermanns
0.50 kg Cooked Rice
4.50 kg Perle Malt

Mashed in at 65 degrees

23.00 g Citra 15 m
10.00 g Nelson Sauvin 30 m
25.00 g Nelson Sauvin 15 m
15.00 g Saaz dry hop
19.00 g Tettnang dry hop

US05

 

[brettprevans]

Just mashed in a version of Pride of Mt Torrens

(no brew software ATM so it's on the fly calcs)
40L
OG 1.060?
IBU ~35
EBC ~18

Mash at 65C and let fall to 63.

6.2 kg Pale Malt, Traditional Ale
3.00 kg Rye Malt
2.20 kg Vienna Malt (Weyermann)
Handful of rice hulls
20 gm PoR [9 %] (60 min)
70.00 gm PoR [9.00 %] (15 min
80.00 gm PoR [9.00 %] (0 min)
10.00 gm CaCO3
10.00 gm NaCl
20.00 gm CaSO4

Will use US-05

In this version Im upping the %alc and increasing % rye and removing crystal completely. Plating with a slightly more winter version of this beer without changing grains and going into dark territory.

Bloody 4hr lauter and sparge  what a dog. 1st time for everything.2:30 and finally finished and cleaned up. Arse of a day

 

[MitchDudarko]

Loving that 0min addition CM2!!!

 

[winkle]

Bloody 4hr lauter and sparge  what a dog. 1st time for everything.2:30 and finally finished and cleaned up. Arse of a day

Just finished batch sparging a Gose and thought I was in the same boat, after the first step which naturally stuck like a *******. The last steps were well behaved thankfully.
Note to self - buy more rice gulls!

 

[Barry]

Brewed a Baltic Porter and a 60/- this morning. Boiled a couple of litres of the 60/- first runnings down by 40%, tasted very caramelly before I added it to the boil.
Brewing two saisons tomorrow. Only difference is one will have 500 gms of torrified wheat while the other will have no wheat but 500 gms of extra pils malt. Using WLP565 which I used last time and it fermented well (1.054 to 1,004). I think I prefer the Whitelabs saison blend but will have to do another comparison between the two yeasts soon.
This will be the 7th and 8th batches in the new brew shed in the last fortnight.
Love The Shed.

 

[donburke]

did my first chilled brew on the new rig today, took 60 mins to get it to 30deg, and another 30 mins to get it to 24deg

i'll be pumping iced water through next time i do a chill brew


Recipe: PUNK IPA
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 63.00 L
Boil Size: 84.68 L
Estimated OG: 1.061 SG
Estimated Color: 15.3 EBC
Estimated IBU: 45.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.00 kg Pale Malt, Golden Promise (Bairds) (5.9 EBGrain 68.57 %
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 11.43 %
2.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 11.43 %
1.00 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5.71 %
0.50 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2.86 %
45.00 gm Centennial [8.70 %] (90 min) (First Wort Hops 17.5 IBU
45.00 gm Centennial [8.70 %] (20 min) Hops 9.0 IBU
45.00 gm Chinook [11.40 %] (15 min) Hops 9.7 IBU
45.00 gm Chinook [11.40 %] (10 min) Hops 7.1 IBU
45.00 gm Ahtanum [5.20 %] (5 min) Hops 1.8 IBU
45.00 gm Ahtanum [5.20 %] (1 min) Hops 0.4 IBU
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs British Cask Ale (Wyeast Labs #1026) Yeast-Ale
2 Pkgs Rasenmher Lager (Wyeast Labs #2252) Yeast-Lager


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 17.50 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
75 min Mash In Add 47.00 L of water at 73.9 C 67.0 C
10 min Mash Out Add 25.00 L of water at 95.3 C 76.0 C

 

[Bribie G]

A rural buddy (nameless - I'd have to kill you) got me a few kilos of some QLD malted barley that was actually destined to be made into Milo so I tried it for brewing. It's turned out to be a diastatic monster so I've done a mini BIAB mofo 8% American Malt Liquor with a mass of Polenta which the malt ate like a Pelican swallowing a Chihuahua.

Anyway my 5 litre fermenting bucket doesn't have much headspace so rather than a top fermenter, I was hunting around for a lager yeast, and came across a Morgans Lager dried yeast that has been in the freezer since July 2009. I just rehydrated it and it's going perfectly. Well there you go.

The batch (hopped with a massive 3 grams of Chinook) should yield 5 tallies of mofo. :icon_drunk:

 

[RdeVjun]

Man, seeing as Gritz is all da rage roun' hear:
Name: ESB w/- Gritz
Size: 23.0 litres
Style: Extra Special/Strong Bitter (English Pale Ale)
OG: 1.053, FG:1.011, Alc:5.5, IBU:34.1 SRM:8.1

Fermentables:
Name amount units pppg lov %
Bairds Perle 3.50 kg 1.038 4.0 69.4%
Polenta 0.50 kg 1.040 0.5 9.9%
Weyermann Munich I 0.60 kg 1.033 6.0 11.9%
Fawcett Dark Cara-Malt 0.20 kg 1.035 40.0 4.0%
Simpsons Heritage Crystal 0.16 kg 1.036 90.0 3.2%
Weyermann Rye Caramel 0.08 kg 1.036 65.0 1.6%

Hops:
Name amount units Alpha Min IBU
Fuggles Pellets 35.00 g 5.6 80.0 21.9
EKG Plugs UK08 28.00 g 5.2 20.0 8.7
NZ Willamette Flowers 30.00 g 5.9 5.0 3.5

Mash: Single Infusion, 65C
Yeast: Wyeast 1026PC British Cask, 18C
Notable: Caramelised 2L wort

 

[Nevalicious]

A rural buddy (nameless - I'd have to kill you) got me a few kilos of some QLD malted barley that was actually destined to be made into Milo so I tried it for brewing. It's turned out to be a diastatic monster so I've done a mini BIAB mofo 8% American Malt Liquor with a mass of Polenta which the malt ate like a Pelican swallowing a Chihuahua.

Anyway my 5 litre fermenting bucket doesn't have much headspace so rather than a top fermenter, I was hunting around for a lager yeast, and came across a Morgans Lager dried yeast that has been in the freezer since July 2009. I just rehydrated it and it's going perfectly. Well there you go.

The batch (hopped with a massive 3 grams of Chinook) should yield 5 tallies of mofo. :icon_drunk:

Love it!!! :icon_drunk:

 

[Lord Raja Goomba I]

Forgot to post the balance of what I did. I did a proper stovetop method BIAB (2 big w potter) on mine. The esky mash tun was giving me grief (screw clamp on the outbound hole came apart - possibly attributable to my poor DIY skills) and I didn't have the confidence it would hold without giving out (even though I picked the damn thing up by the outbound hose and it held after a good shake), so I regressed.

It is a far easier method, but the issue I have is that sparging is a bucketload harder without the one vessel. I have to heat two lots of water to sparge, which increases the time, plus the squeezing twice over. So it took longer and was a tad more work, but the methodology is easier than using the mash tun, drain, move grain bed, sparge, move grain bed, sparge, move grain bed and so on (plus I tend to get less dough balls BIAB). Efficiency wasn't crash hot - around 65%, but I didn't measure the final volume after the boil, so I might be out 5%.

I really need the 80-100L pot. I want to do double batches and the issues that 2 pots specifically cause will be solved by one pot with the entire grain bulk in there.

Next beer is a Newcastle style brown ale, but slightly upped on the hops (specifically, a little bit of Nelson Sauvin late in the boil and 2g of leftovers at dry hop), and a tiny bit of rye to give it a slightly spicier feel. Otherwise, it is the usual Perle malt, British hops, etc.

I plan on mashing the Perle at 65 degrees to get good conversion, but then separately mash the cara/spec/rye grains at 72 so that they are totally flavour driven and the yeasties will eat up all the light stuff to a dry finish, but then have some warming caramel flavours come into the palate with british hops, then a finish of slightly hoppier Nelson Sauvin.

Well, that's the aim, how it works out is anyone's guess.

Goomba

 

[raven19]

HLT warming up this morning.

Malty Hops is brewing at the Raven's Nest today, triple batch of a Radieuse clone. Should be a great day too, lovely warm weather already.

 

[razz]

Just about to finish the boil on this Robust Porter, I may use it for the case swap. I love this weather!

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Meantime Porter clone
Brewer: JD
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 51.10 L
Estimated OG: 1.066 SG
Estimated Color: 57.7 EBC
Estimated IBU: 32.1 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (6.0 EBC) Grain 49.26 %
2.00 kg Munich Malt 1 (17.0 EBC) Grain 19.70 %
0.80 kg Brown Malt (145.0 EBC) Grain 7.88 %
0.80 kg Smoked Malt (17.7 EBC) Grain 7.88 %
0.50 kg Caramalt JW (40.0 EBC) Grain 4.93 %
0.50 kg Wheat, Torrified (3.3 EBC) Grain 4.93 %
0.40 kg Chocolate Malt (900.0 EBC) Grain 3.94 %
0.15 kg Black (Patent) Malt (985.0 EBC) Grain 1.48 %
70.00 gm Williamette [4.50 %] (75 min) Hops 18.4 IBU
80.00 gm Williamette [4.50 %] (10 min) (Aroma HopHops -
150.00 gm Williamette [4.50 %] (10 min) Hops 13.7 IBU
1.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
6.00 gm Baking Soda (Mash 60.0 min) Misc
7.00 gm Chalk (Mash 60.0 min) Misc
12.00 gm Polyclar VT (Bottling 1.0 days) Misc
4 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 10.15 kg
----------------------------
My Mash
Step Time Name Description Step Temp
30 min Step Add 30.45 L of water at 67.3 C 62.0 C
20 min Alpha rest Heat to 72.0 C over 20 min 72.0 C
10 min Mashout Heat to 77.0 C over 15 min 77.0 C

 

[Pennywise]

Decided I'm brewing an Oatmeal Porter tomorrow. Only thing I'm sure on ATM is Marris Otter as the base and Wyeast 1882, oh, and oats, thinking half a kg

 

[brettprevans]

HLT warming up this morning.

Malty Hops is brewing at the Raven's Nest today, triple batch of a Radieuse clone. Should be a great day too, lovely warm weather already.

Keen to know how it comes out. Is it the recipe from the radieuse thread?

 

[Barry]

I aim to brew an oatmeal stout and a brown porter tomorrow.

 

[winkle]

Arrgh, I don't have any Rootin' Saison on tap (oh the humanity)
Should be able to fix that problem tomorrow without a trip to Craftbrewer.

4kg BB Ale malt
1.2kg BB Wheat
0.4kg Munich 1
26gm Hallertau aroma @ 60 min
14gm Tetnanger plug @ 15 min
14gm Tetnanger plug (dry hop)
Medium spicing level, sweet orange peel and coriander seeds at 5 min
W3711

I really must get cracking on my big Belgian beers before the BABBs anal comp gets too close for comfort.

 

[RdeVjun]

I really must get cracking on my big Belgian beers before the BABBs anal comp gets too close for comfort.

:blink:
Faaarkin 'ell winkle, no one told me about that comp when I signed up?
Are there style guides available?