What Are You Brewing III

[Mayor of Mildura]

Mashed in on a bit of a mongrel "using up some leftovers" beer tonight. Sort of an American amber with german malt, NZ hops and english yeast.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Mongrel Amber
Brewer:
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 26.62 L
Estimated OG: 1.053 SG
Estimated Color: 29.0 EBC
Estimated IBU: 37.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 77.67 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 9.71 %
0.30 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 5.83 %
0.15 kg Caramunich III (Weyermann) (139.9 EBC) Grain 2.91 %
0.10 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.94 %
0.10 kg Pale Choc (700.0 EBC) Grain 1.94 %
25.00 gm Pride of Ringwood [10.00 %] (60 min) Hops 26.0 IBU
10.00 gm Saaz B [8.60 %] (10 min) Hops 3.2 IBU
25.00 gm Centennial [8.70 %] (10 min) Hops 8.2 IBU
10.00 gm Saaz B [8.60 %] (Dry Hop 3 days) Hops -
10.00 gm Centennial [10.00 %] (Dry Hop 5 days) Hops -

It's cold outside so as an added bonus I've had a bit of a Bribie moment see below...

 

[winkle]

Hopefully tomorrow night, but probably after the weekend I'm going to take a small step out of the Belgian rut I'm currently in.

Galactic Dark Matter
India Black Ale


Type: All Grain
Batch Size: 20 L
Brewer: Winkle
Boil Size: 25 L
Boil Time: 75 min
Brewhouse Efficiency: 75.00%
Ingredients

4.00 kg Pale Malt, Maris Otter (3.0 SRM)
1.00 kg Munich Malt (9.0 SRM)
0.180 kg Wheat Chocolate Malt (at end of mash)
5.00 gm Galaxy [15.00 %] (Dry Hop 3 days) Hops
5.00 gm Galaxy [15.00 %] (Cube Hop) Hops
10.00 gm Galaxy [15.00 %] (5 min) Hops
15.00 gm Galaxy [15.00 %] (60 min) Hops 26.2 IBU
20.00 gm Galaxy [15.00 %] (15 min) Hops 17.4 IBU
0.24 tsp Koppafloc (Boil 10.0 min) Misc
0.25 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs US-56 (DCL) Yeast-Ale

 

[Newbee(r)]

[/quote]

Just measured the grains and the US-05 starter is crusting up nicely for tomorrow's brew.

Dry hopped last weekend's english bitter with pilgrim 1L french press (pellets) and then EK goldings 1 L french press. A month wait is going to be an eternity..... Thank goodness for the 2 cases of partial mash stout and 1 of Nelson Pale Ale to see me through otherwise I might have to buy some!! (still going to be close :huh: )

Extra Special English Bitter

Batch size: 23L
Starting volume: 32L
Efficiency: 75%
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 9.3 (EBC): 18.3
Bitterness (IBU): 37.4 (Average)

95% Maris Otter Malt (4.8Kg)
5% JWM Dark Crystal (300g)

1.3 g/L Amarillo (8.6% Alpha) @ 60 Minutes (Boil)
0.9 g/L Amarillo (8.6% Alpha) @ 10 Minutes (Boil)
1.3 g/L East Kent Golding (4.7% Alpha) @ 0 Minutes (Aroma)
1.3 g/L East Kent Golding (4.7% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 20C with Safale US-05

 

[vic45]

Starting as early as I can manage tomorrow, after kids ballet etc, etc.

Billygoat Mild

2kg Maris Otter
1.5kg Wey Munich 1
.230 Wey Caraaroma
.110 JW Chocolate

28g 4.7% EKG at 60
14g 4.7% EKG at 10

Single step infusion at 69c for 90
20 c Fermentation with craftbrewer dry English ale.

Hoping to serve this on Beer Engine at Billygoats on June 5th.

 

[bullsneck]

Mild
OG 1.032
IBU 20

71% Ale Malt
11% Light Crystal
8% Amber Malt (no biscuit malt at LHBS)
8% Dark Crystal
2% Chocolate

15g Northern Brewer @ 60 to 15IBU
20g Styrian Goldings @ 15 to 5IBU

WYeast 1968 London ESB Ale Yeast

Mash @ 68 for 90minutes
Calcium Sulphate and Calcium Chloride added to mash and boil (10g all up)

Edit - spelling

 

[outbreak]

Northern English Brown Ale

Original Gravity (OG): 1.050
Final Gravity (FG): 1.010
Alcohol (ABV): 5.24 %
Colour (SRM): 16.2 (EBC): 31.9
Bitterness (IBU): 28.3 (Average)

77.8% Golden Promise Malt
8.3% Brown Malt
5.6% Crystal 40
5.5% Amber Malt
2.8% Chocolate, Pale

1.9 g/L East Kent Golding (4.7% Alpha) @ 60 Minutes (Boil)
0.8 g/L East Kent Golding (4.7% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 67C for 90 Minutes. Boil for 90 Minutes

Ill ferment with Wyeast 1968

Ended up mashing for 3 hours.... Hopefully it doesn't have a negative effect! To busy socializing and having coffee!

 

[kenlock]

First experience with dough balls and a stuck sparge, which I had to solve by empting mash tun into the kettle, in which I put a BIAB bag and then pulled. But not to be detered I have mashed the next brew but placed the bag in the mash tun just in case. Was my first experience with Maris Otter. Tis' going to be a longer than anticipated day.

Anyway here are the recipes. Trying to get something close to Punk IPA and Hardcore Imperial IPA.

Recipe: Caber Toss IPA
Brewer: Ken Lockhart
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 26.68 L
Estimated OG: 1.060 SG
Estimated Color: 6.5 SRM
Estimated IBU: 62.0 IBU
Brewhouse Efficiency: 55.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.23 kg Pale Malt, Maris Otter (3.0 SRM) Grain 100.00 %
35.61 gm Columbus (Tomahawk) [14.50 %] (90 min) Hops 62.0 IBU
30.00 gm Amarillo [8.60 %] (Dry Hop 7 days) Hops -
40.00 gm Amarillo [8.60 %] (0 min) Hops -
40.00 gm Cascade [5.00 %] (0 min) Hops -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 7.23 kg
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 18.89 L of water at 71.2 C 65.0 C


Recipe: Caber Toss IIPA
Brewer: Ken
Style: Imperial IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 26.68 L
Estimated OG: 1.083 SG
Estimated Color: 10.6 SRM
Estimated IBU: 150.4 IBU
Brewhouse Efficiency: 55.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.63 kg Pale Malt, Maris Otter (3.0 SRM) Grain 85.92 %
0.92 kg Caramalt (15.2 SRM) Grain 9.15 %
0.49 kg Munich Malt (7.6 SRM) Grain 4.93 %
30.00 gm Columbus (Tomahawk) [14.50 %] (Dry Hop 7 Hops -
30.00 gm Centennial [9.40 %] (Dry Hop 7 days) Hops -
30.00 gm Simcoe [13.00 %] (Dry Hop 7 days) Hops -
70.00 gm Columbus (Tomahawk) [14.50 %] (90 min) Hops 103.5 IBU
30.00 gm Columbus (Tomahawk) [14.50 %] (30 min) Hops 31.9 IBU
20.00 gm Simcoe [13.00 %] (20 min) Hops 15.0 IBU
30.00 gm Centennial [9.40 %] (0 min) Hops -
50.00 gm Simcoe [13.00 %] (0 min) Hops -
1 Pkgs West Yorkshire Ale (Wyeast Labs #1469-PC) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.04 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 28.11 L of water at 70.8 C 65.0 C

 

[jasonharley]

Osama Double Tap Lager 22L

"Two shots in the head"!!!!!

4.1 kg of Weyermann Pilsner Malt

1.1 kg of plain cooked rice

0.2 kg of Carapils



21 g of Pride of Ringwood Hops AA = 9.8% at 60 mins

21 g of Pride of Ringwood Hops AA = 9.8% at 0 mins

40 g of East Kent Golding AA 5.5% (Dry hopped)


12 g of S-23 European Lager Yeast

0.5 Whirfloc tablet



Total water required 35.5L

Total grain 5.4 kg



Mash



64 deg C for 60min (11.3L with strike temp 74 deg C)

Mash out at 75 deg C for 20 min (add 6.5L of boiling water)

Sparge with balance water (17.8L at 75 deg C)



Boil for 90 min, 21g of POR hops boiled for last 60 min then21 g of POR hops plus a half whirfloc tablet in last 0 minutes of boil.



Fermented at 10 deg C. (lager min 3 weeks)


Dry hop (EKG) after transferring from fermenter to corny keg


Target OG = 1050

Target FG = 1010

IBU = 23.3

SRM = 4.23

ABV = 5.1%

 

[jbirbeck]

Beer geek breakfast clone from BYO mag with a couple of tweaks
1080
IBU 80 ish

43.1% Vienna (should ahve been ale)
12.3% oat malt
12.3% flaked oats
6.2% Caramunich
3.3%smoked malt
6.2%brown malt
4.2% pale choc
6.2% choc malt
6.2% Roast barley

80IBU Simcoe and Columbus @120m
2g/l Centennial @ flame out
2g/l Amarillo @ flame out

biggest prob was the oat malt not crushing.

Also did a Bock 1070
47% vienna
47%Dark Munich
4% Melanoidin
2% caramunich
IBU 25 Hallertau

And a Oktoberfest 1055

76% Vienna
18% Munich
2% Caramunich
4% Melanoidin
IBU 25 Aurora
1/2g/l hallertau at 10.

 

[Pennywise]

Put this down yesterday

3.4kg MO
300g CaraAroma
20g EKG @ 5
15g EKG @ 30
rest EKG @ 60 for 31 IBU
Wyeast 1469

Bloody forgot to pitch yeast this morning, hope it's ok in the fridge till I get home. Never left one that long before pitching before :unsure:

 

[NickB]

Just mashed this one in for comp season:


Recipe: Old Rifle Range Dark Mild 6
Style: 11A-English Brown Ale-Mild

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.024 SG
Expected OG: 1.037 SG
Expected FG: 1.011 SG
Expected ABV: 3.4 %
Expected IBU (using Tinseth): 24.4
Expected Color: 33.9 EBC
Apparent Attenuation: 69.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Maris Otter 2.700 kg (76.1 %) In Mash/Steeped
US Victory Malt 0.300 kg (8.5 %) In Mash/Steeped
German CaraRed 0.150 kg (4.2 %) In Mash/Steeped
UK Pale Chocolate Malt 0.125 kg (3.5 %) In Mash/Steeped
UK Medium Crystal 0.100 kg (2.8 %) In Mash/Steeped
German Carafa II 0.100 kg (2.8 %) In Mash/Steeped
UK Peated Malt 0.075 kg (2.1 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 40 g Loose Pellet Hops used 60 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 10 g Loose Pellet Hops used At turn off

Other Ingredients
Gypsum 5 g used In Mash
Calcium Carbonate 5 g used In Mash
Gypsum 5 g used In Boil
Koppafloc 1 g used In Boil

Yeast: Wyeast 1187-Ringwood Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (69C-156F)
Step: Rest at 69 degC for 90 mins

Cheers

 

[manticle]

ESB

6.25 Simpsons MO
.57 Simpsons medium crystal
.28 Briess Victory

70% eff, Single infusion 67 degree.

30g fuggles@60 (4.8%)
30g EKG@60 (5%)
10g Target@10 (9%)
20g EKG@10 (5%)

NC

25 L

Attempted to fire up some yeast from a couple of young's bottles with no luck so currently stepping up a brewlabs slope of Thames valley II. A definite advantage to no chill - without it I would have either had to postpone the brew or settle for US05.

 

[vic45]

Brewed arvo shift yesterday, pitched at 1.45 this morning.

Hefeweizen no 3

4kg wey. wheat
1.4 wey pils
Tettnang at 60 to 15ibu
four step decoction 43,55,63,72
og 1055.
2 litre 3068 starter
Came home from work tonight and its spewing like a volcano.

 

[Malted]

Robust Rye Porter?

What do you think about this recipe for a local brew challange? It has to be a robust porter with +15% rye. The only Rye I have available is Caramel Rye & Malted Rye.
I thought MO and Munich as a base would compliment the rye?
Comments?


Recipe: Malted's Stammtisch Rye Porter
Brewer: Ben
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.43 L
Estimated OG: 1.061 SG
Estimated Color: 57.3 EBC
Estimated IBU: 33.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.00 kg Rice Hulls (0.0 EBC)
3.50 kg Pale Malt, Maris Otter (TF) (5.9 EBC) Grain 58.33 %
0.80 kg Rye Malt (Weyermann) (6.0 EBC) Grain 13.33 %
0.70 kg Munich I (Weyermann) (14.0 EBC) Grain 11.67 %
0.60 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 10.00 %
0.20 kg Carafa Special I (Weyermann) (950.0 EBC) Grain 3.33 %
0.10 kg Oats, Flaked (2.0 EBC) Grain 1.67 %
0.10 kg Roasted Barley (Bairds) (1460.0 EBC) Grain 1.67 %
64.31 gm Goldings, East Kent [5.00 %] (60 min) Hops 31.2 IBU
8.90 gm Goldings, East Kent [5.00 %] (20 min) Hops 2.6 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.22 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 15.65 L of water at 74.4 C 67.8 C
10 min Mash Out Add 8.76 L of water at 91.5 C 75.6 C

 

[Brewer_010]

An english bitter for winter. I've never done a brew with just one (boil) hop addition before so I will be interested in seeing how it comes out.

Light Dry Extract 37.01 %
Pale Malt, Traditional Ale (Joe White) 53.00 %
Crystal Malt - 60L (Thomas Fawcett) 5.00 %
Wheat Malt, Pale (Weyermann) 5.00 %

60.00 gm Fuggles [5.50 %] (40 min) Hops 32.6 IBU
40.00 gm Fuggles [5.50 %] (10 min) (Aroma Hop-Steep) Hops -

0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Salt (Boil 60.0 min) Misc
2.00 tsp Yeast Nutrient (Primary 0.0 days) Misc
British Ale II (Wyeast Labs #1335) [Starter 100 ml] Yeast-Ale

 

[spaced]

Centennial IPA - "The Ex Wife"

Type: Extract
IBU: 66
OG: 1041
Est FG: 1006 - 1010
Est ABV: 4.1 - 4.7%

1.4Kg Sorghum Syrup @ 60 minutes
14g Centennial Hops @ 60 minutes
14g Centennial Hops @ 45 minutes
14g Centennial Hops @ 30 minutes
14g Centennial Hops @ 15 minutes
1 x whirlfloc tablet @ 15 minutes
10g Centennial Hops @ 0 minutes
1.4Kg Sorghum syrup @ 0 minutes
*** Cold Crash ***
1 x packet of Yeast nutrient
2 x packets of US-05 yeast

Smells awesome with all those hops.

 

[Newbee(r)]

White Rabbit Clone (biab#3) (Northern English Brown Ale)

Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 24.9 (EBC): 49.1
Bitterness (IBU): 31.9 (Average)
final volume: 23L

80% Maris Otter Malt
11% Munich II
6% Carafa II malt
3% Crystal 60

0.9 g/L Super Alpha (12% Alpha) @ 90 Minutes (Boil)
0.9 g/L Cascade (7.8% Alpha) @ 0 Minutes (Boil)
0.9 g/L Stickebract (14% Alpha) @ 0 Minutes (Boil)
0.9 g/L Pacific Gem (13.7% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 20C with Wyeast 1318 - London Ale III

Recipe for this weekend. Had to adjust the grains recommended in previous threads with what was available so won't be a perfect rabbit clone but should be extra tasty anyway. Removed the black malt due to the darker munich and carafa, so colour comes out the same, in fact just a little higher at these quantities. Officially addicted to all-grain. thinking a TT Landlord for next weekend.

 

[jbirbeck]

Robust Rye Porter?

What do you think about this recipe for a local brew challange? It has to be a robust porter with +15% rye. The only Rye I have available is Caramel Rye & Malted Rye.
I thought MO and Munich as a base would compliment the rye?
Comments?


Recipe: Malted's Stammtisch Rye Porter
Brewer: Ben
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.43 L
Estimated OG: 1.061 SG
Estimated Color: 57.3 EBC
Estimated IBU: 33.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.00 kg Rice Hulls (0.0 EBC)
3.50 kg Pale Malt, Maris Otter (TF) (5.9 EBC) Grain 58.33 %
0.80 kg Rye Malt (Weyermann) (6.0 EBC) Grain 13.33 %
0.70 kg Munich I (Weyermann) (14.0 EBC) Grain 11.67 %
0.60 kg Caramel Rye (Weyermann) (69.0 EBC) Grain 10.00 %
0.20 kg Carafa Special I (Weyermann) (950.0 EBC) Grain 3.33 %
0.10 kg Oats, Flaked (2.0 EBC) Grain 1.67 %
0.10 kg Roasted Barley (Bairds) (1460.0 EBC) Grain 1.67 %
64.31 gm Goldings, East Kent [5.00 %] (60 min) Hops 31.2 IBU
8.90 gm Goldings, East Kent [5.00 %] (20 min) Hops 2.6 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.22 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 6.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 15.65 L of water at 74.4 C 67.8 C
10 min Mash Out Add 8.76 L of water at 91.5 C 75.6 C

The above will make a nice beer. very malt focussed. But I'm not sure it would nail a Robust porter.

My suggestions and they are suggestions only as the recipe will make a nice beer...increase your malted rye and halve the caramel rye. IBU seems a bit low given the OG -get the IBU's up to the high 30's low 40's even if you want to maintain the malt focus, 9g of EKG at 20m in a porter will add nothing - RP is a wide cat from low late hopping to high but you often barely notice 1g/l at 20m in a porter so 1/3rd of a gram per litre will be imperceptable. If you want the hop flavour gett he hopping up to 1.5g/l at 20m. I also think it needs more roasted grains...black patent, Choc etc. You've got 5% or so of roast in there at the mo. I'd prob add another 2% Choc say and I quite like the addition of Brown malt which adds a nice complexity to the 'roast' character without being roasty. The 1.67% oats is probably too low if you want any oat character in there either in flavour or mouthfeel.

 

[RdeVjun]

Malted, I'm with Rooting Kings, I'd swap the Caramel Rye and Oats proportions around perhaps- too much/ not enough respectively IMO. Also, suspect more Rice Hulls will be helpful with the Rye Malt in particular (it even gives BIAB some grief!), which you'll also have to increase to fit the challenge's specification (by <1%!).
My 2c, hope it helps! :icon_cheers:

 

[raven19]

Tiling the Laundry floor, paving outside, then this arvo: a Bock.

Recipe: 52 Bock

Style: Mailbock/Helles Bock

Recipe Specifications
--------------------------
Batch Size: 33.00 L
Boil Size: 42.47 L
Estimated OG: 1.069 SG
Estimated Color: 17.8 EBC
Estimated IBU: 25.0 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.84 kg Pilsner (4.0 EBC) Grain 56.25 %
5.32 kg Munich (15.0 EBC) Grain 43.75 %
41.21 gm Target [9.40 %] (60 min) Hops 25.0 IBU
0.50 items Whirlfloc (Boil 15.0 min) Misc
0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
45.00 L 1 Parkside (SA Water - Hope Valley) Water
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 12.17 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 36.50 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