What Are You Brewing III

[malt_shovel]

Summer Nights - Dark Saison

50% Wey Vienna
40% Wey Pils
7% Caramunich I
2% CaraAroma
1% Carafa Spec T1

Mashed at about 65degC for 60mins

Millenium to 30IBU @ 60min

OG : 1.063
Expected FG ~ 1.005

Danstar Belle Saison slurry pitched at ~23-24degC sitting at ambient

72hrs and already down to 1.010. This yeast is a beast.

 

[pimpsqueak]

Doppeldunkelweizenbock (Doppelbock) (NSW Xmas in July case swap beer)

Original Gravity (OG): 1.080 (°P): 19.3
Final Gravity (FG): 1.020 (°P): 5.1
Alcohol (ABV): 7.86 %
Colour (SRM): 15.6 (EBC): 30.7
Bitterness (IBU): 24.8 (Tinseth - No Chill Adjusted)

52.3% Wheat Malt, Dark
39.46% Pilsner
7.62% Munich I
0.63% Carafa III malt

1.3 g/L Northern Brewer (10.1% Alpha) @ 60 Minutes (Boil)
1.3 g/L Hallertau Mittlefrueh 2006 (AA adjusted) (1.8% Alpha) @ 10 Minutes (Boil)
1.3 g/L Hallertau Mittlefrueh 2006 (AA adjusted) (1.8% Alpha) @ 5 Minutes (Boil)
1.3 g/L Hallertau Mittlefrueh 2006 (AA adjusted) (1.8% Alpha) @ 0 Minutes (Boil)

0.2 g/L Brewbrite @ 10 Minutes (Boil)

Double decoction. 55-66-75

Fermented at 19°C with Safbrew WB-06 until SG hits 1.060, then add S-189 and drop to 11 deg.
Lager in secondaty for 6 weeks.


Recipe Generated with BrewMate


First brew on my new 2V system. What better way to break it in than a double decoction? (except for a triple I guess...)

 

[Bribie G]

Piss

I'll be entering this one in the ESB comp.
Ferment at 13 rising to ale temps with Wyeast Danish Lager yeast and give it at least 10 days lagering, whether in needs it or not.
Edit: grain bill will be that new base Aussie malt from Geelong, stocked by Marks Home Brew.

Piss
Australian Lager

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.600
Total Hops (g): 20.00
Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.92 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 18.8 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pale Malt (86.96%)
0.400 kg Maltose Syrup (8.7%)
0.200 kg Cane Sugar (4.35%)

Hop Bill
----------------
20.0 g Pride of Ringwood Leaf (8.3% Alpha) @ 60 Minutes (Boil) (0.9 g/L)

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

Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Wyeast 2042 - Danish Lager

 

[vykuza]

Going to brew this one tonight. Need to get my stocks back up



BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 74 - American Stout
Brewer: keifer33
Style: American Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 26.34 l
Post Boil Volume: 21.84 l
Batch Size (fermenter): 20.00 l
Estimated OG: 1.057 SG
Estimated Color: 87.8 EBC
Estimated IBU: 57.7 IBUs
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.70 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 83.2 %
0.38 kg Roasted Barley (Joe White) (1350.0 EBC) Grain 2 6.8 %
0.22 kg Crystal (Bairds) (150.0 EBC) Grain 3 3.9 %
0.20 kg Chocolate Malt Pale (Thomas Fawcett) (65 Grain 4 3.5 %
0.15 kg Oats, Golden Naked (Simpsons) (19.7 EBC) Grain 5 2.7 %
30.00 g Falconers Flight 7C's (11 US) [9.90 %] - Hop 6 37.4 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
45.00 g Falconers Flight 7C's (11 US) [9.90 %] - Hop 8 20.3 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 5.65 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 32.66 l of water at 71.0 C 68.0 C 60 min

10 Min hops are straight into cube.

Can't see any hop timings on this post :unsure:

 

[brettprevans]

Can't see any hop timings on this post :unsure:

well 1 hop addition generally means @60min. And to get 57ibu it would need to be @60min.

 

[vykuza]

There are two hop additions... and I can surmise that the second addition as keifer noted the second addition was "10 Min hops are straight into cube."
But I can't know the first addition is at 60 unless I pull out a calculator.

 

[vykuza]

To contribute - I brewed my first 10 minute IPA this weekend;


Time for an IPA (American IPA)

Original Gravity (OG): 1.062 (°P): 15.2
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 9.4 (EBC): 18.5
Bitterness (IBU): 56.2 (Average)

84.03% Maris Otter Malt
8.4% Caramalt
4.2% Munich I
1.68% Acidulated Malt
1.68% Biscuit

2.9 g/L Citra (13.9% Alpha) @ 10 Minutes (Boil)
2.9 g/L Simcoe (13% Alpha) @ 10 Minutes (Boil)
1.8 g/L Amarillo (9.3% Alpha) @ Dry (Aroma)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 18°C with US-05


Recipe Generated with BrewMate


I think I cheated, as the Amarillo went in at the yeast pitch... just for something different.

 

[brettprevans]

Misse the 2nd addition. Sorry. Guessing by iby its 60 and 30

 

[Rowy]

Blowitz's Saison

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 4.3 (EBC): 8.5
Bitterness (IBU): 26.3 (Average)

50% Vienna
33% Pilsner
15% Wheat Malt
2% Acidulated Malt

1.2 g/L Mouteka (7.9% Alpha) @ 50 Minutes (Boil)
0.5 g/L Mouteka (7.9% Alpha) @ 5 Minutes (Boil)
0.5 g/L Mouteka (7.9% Alpha) @ 0 Minutes (Boil)

0.2 g/L Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
0.2 g/L Yeast Nutrient @ 15 Minutes (Boil)
0.2 g/L Brewbrite @ 10 Minutes (Boil)

64°C for 90 Minutes, 72c for 10mins, 78c mashout 10mins

Boil for 60 Minutes

Fermented at 23°C with Danstar Belle-Saison

Recipe Generated with BrewMate

Making this one tomorrow morning. If you think it looks a lot like Tony's Mouteka Saison you'd be right.

 

[keifer33]

Can't see any hop timings on this post :unsure:

Sorry Nick good point, stupid beersmith export.

First addition is @ 60 for around 37 IBU
2nd addition is calced @ 10 but added to cube for around 20 IBU

The hopping might be a little high but after reading alot of articles/books it seems its a fairly open style to a degree so its all a bit of a trial.

Am actually going to brew this tomorrow night due to a little bit early start on drinking and kinda lost the ability to brew shortly after.

 

[mje1980]

I just got a copy of Brew like a monk, so I'm whipping up a few Belgians.

77.6 BB pils malt ( might sub some of this for BEST pilz, don't have much though )
8.6% invert sugar ( made with demerara sugar, light )
6% rolled oats
6% raw wheat
1.7% biscuit

1st gold @60
Hallertau @ 5

55 -15, 62-60, 72-30.

1762

1.064
21 IBU.

Hoping this will dry out. Plan on pitching at 18 and keeping there for the first 48hours, then cranking up to mid 20's. what I plan, and what happens may vary!!

 

[lukiferj]

Just mashed this in.

Centennial IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.743
Total Hops (g): 92.00
Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 6.17 %
Colour (SRM): 11.9 (EBC): 23.4
Bitterness (IBU): 57.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.105 kg Pale Ale Malt (88.89%)
0.319 kg Caraaroma (5.55%)
0.319 kg Dextrose (5.55%)

Hop Bill
----------------
23.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
23.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (1 g/L)
23.0 g Centennial Pellet (9.7% Alpha) @ 0 Minutes (Boil) (1 g/L)
23.0 g Centennial Pellet (9.7% Alpha) @ 10 Days (Dry Hop) (1 g/L)

Misc Bill
----------------
0.5 g Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.
Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

 

[stakka82]

^^^ Looks super tasty, I would double the dry hop to 2g/l, but I love Centennial.

 

[lukiferj]

^^^ Looks super tasty, I would double the dry hop to 2g/l, but I love Centennial.

Yeah I'll taste it before deciding. Really want this one to be mostly about the hop. I love Centennial too :icon_drool2:

 

[Dan Pratt]

Recipe: 23 - Eleventh Hour Pale Ale 2

Style: American Pale Ale

Recipe Specifications
--------------------------
Estimated OG: 1.059 SG
Estimated Color: 23.6 EBC
Estimated IBU: 36.7 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.50 kg Ale ( MEU Au ) (5.9 EBC)
1.50 kg Vienna Malt (6.9 EBC)
1.00 kg Wheat Malt ( AUS ) (4.0 EBC)
0.25 kg Caraamber (59.1 EBC)
0.10 kg Carafa I (900.0 EBC)

16.00 g Chinook [13.00 %] - Boil 60.0 min Hop 6 19.4 IBUs

20.00 g Cascade [5.50 %] - Boil 20.0 min Hop 7 6.2 IBUs
10.00 g Citra [12.00 %] - Boil 20.0 min Hop 8 6.8 IBUs
1.11 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -

20.00 g Cascade [5.50 %] - Boil 5.0 min Hop 10 2.0 IBUs
10.00 g Citra [12.00 %] - Boil 5.0 min Hop 11 2.2 IBUs

20.00 g Cascade [6.70 %] - Aroma Steep 15.0 min Hop 12 0.0 IBUs
10.00 g Citra [12.00 %] - Aroma Steep 15.0 min Hop 13 0.0 IBUs

1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 14 -


Mash Schedule: 5 Step - Ale
Total Grain Weight: 5.35 kg
----------------------------
Name Description Step Temperatur Step Time
Mash In - Hydration Add 27.78 l of water and h 40.0 C 10 min
Protien Rest Heat to 55.0 C over 10 min 55.0 C 20 min
B-Amylase Heat to 62.0 C over 8 min 62.0 C 10 min
B-Amylase Heat to 68.0 C over 4 min 68.0 C 45 min
A-Amylase Heat to 72.0 C over 4 min 72.0 C 10 min
Mash Out Heat to 75.0 C over 2 min 75.0 C 15 min

View attachment 23 - Eleventh Hour Pale Ale 2.txt

 

[bullsneck]

I'm on holidays. I woke up early and decided to brew this...

BOAB Pale Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 4.686
Total Hops (g): 150.00
Original Gravity (OG): 1.047 (°P): 11.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 39.5 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 66

Grain Bill
----------------
4.063 kg Simpsons Marris Otter (86.7%)
0.356 kg Weyermann Munich I (7.6%)
0.267 kg Thomas Fawcett Pale Crystal (5.7%)

Hop Bill
----------------
15.0 g Citra Pellet (13.4% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
15.0 g Galaxy Pellet (14.9% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
15.0 g Topaz Pellet (16.3% Alpha) @ 20 Minutes (Boil) (0.7 g/L)
20.0 g Citra Pellet (13.4% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
20.0 g Galaxy Pellet (14.9% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
20.0 g Topaz Pellet (16.3% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
15.0 g Citra Pellet (13.4% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)
15.0 g Galaxy Pellet (14.9% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)
15.0 g Topaz Pellet (16.3% Alpha) @ 0 Days (Dry Hop) (0.7 g/L)

Misc Bill
----------------
4.5 g Calcium Chloride @ 90 Minutes (Mash)
4.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
1.0 mL Lactic Acid @ 90 Minutes (Mash)
1.8 g Calcium Chloride @ 90 Minutes (Sparge)
1.8 g Gypsum (Calcium Sulfate) @ 90 Minutes (Sparge)
0.11 mL Lactic Acid @ 90 Minutes (Sparge)
4.5 g BrewBrite @ 10 Minutes (Boil)
4.5 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 64°C for 90 Minutes.
Fermented at 17°C with Wyeast 1056 - American Ale

Notes
----------------
Water Profile - http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=9JRV9T2

Mash - Mash in at 54, then ramp to 63 for 30, 65 for 30, 72 for 15, 78 for 10

Brewed on 03/04/13

First brew on new stand and first brew with 02.

Recipe Generated with BrewMate

 

[glennheinzel]

I couldn't not have the date 31/3/13 on my brew records so I planned a suitably big beer that could last through the years. I'm going through a "can't be arsed"/lazy phase at the moment so couldn't really be bothered aiming for anything more than a big beer with 1.100+ starting gravity and 100+ IBU. I threw together the following for a 20 litre brew:

8.0 kg Maris Otter - added during mash
1.0 kg Roasted Rye - added during mash
0.5 kg Special B - Caramel malt - added during mash
0.5 kg Carabohemian
1.0 kg Chocolate - added during mash
1.0 kg Roasted Barley - added during mash

The hop bill changed daily, however I settled on the following just it was time to throw them in.
50 g Nelson Sauvin (12%) - added during boil, boiled 60 min
50 g Mosaic (12.1%) - added during boil, boiled 20 min
30 g Nelson Sauvin (12%) - added during boil, boiled 5 min

I discovered too late though that one of the wort chiller clamps wasn't on properly, thus cancelling the good work done by my 3 hour boil. The excess water bought my OG to 1.086, but at least I've got extra beer to go round now.

If I had more time, then I would've done a second brew because my final runnings from the mash were still 1.046.

I threw two packs of US-05 at it and it was burbling like a champion within a few hours. It continued to burble even though I left it outside to cool and the wort got down to 14 deg C.

The airlock smells amazing, but then I am a fan of Nelson.

 

[angus_grant]

I am brewing something very similar to Raja Goomba above (sub the Weyerman for Bairds Crystal malt and no chinook) over the Easter weekend.

I will be fermenting one lot and cubing another for later down the track.

it will be a "Lord Nelson Citra Cascading out of this Galaxy subbed heritage for Bairds Crystal": a slight variation on Goomba's Lord Nelson Citra Cascading out of this Galaxy Pale Ale. Looking forward to some hoppy goodness!!!

So attempt# 2 on this brew as I ended up spending the entire Easter weekend at my parents place hanging off a chainsaw cleaning up storm damage. So I will be brewing my Lord Nelson variant this weekend.

Lord Nelson Citra Cascading out of this Galaxy Pale Ale
American Pale Ale

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.500
Total Hops (g): 87.50
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.21 %
Colour (SRM): 9.3 (EBC): 18.3
Bitterness (IBU): 30.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pale Ale Malt (90.91%)
0.300 kg Wheat Malt, Red (5.45%)
0.200 kg Crystal 120 (3.64%)

Hop Bill
----------------
7.5 g Galaxy Pellet (14.9% Alpha) @ 30 Minutes (Boil) (0.3 g/L)
15.0 g Cascade Pellet (5.4% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
10.0 g Citra Pellet (13.5% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
5.0 g Galaxy Pellet (14.9% Alpha) @ 10 Minutes (Boil) (0.2 g/L)
30.0 g Cascade Pellet (5.4% Alpha) @ 4 Days (Dry Hop) (1.3 g/L)
20.0 g Citra Pellet (13.5% Alpha) @ 4 Days (Dry Hop) (0.9 g/L)

Misc Bill
----------------
4.0 g BrewBrite @ 15 Minutes (Boil)

Single step Infusion at 71°C for 60 Minutes.
Fermented at 20°C with Wyeast 1056 - American Ale

Recipe Generated with BrewMate

Edit: Exported normal format from Brewmate

 

[The Village Idiot]

Not a great idea to drink before brewing!! Threw this together with a German "Bockish" Lager in mind(and a beer in hand). Wanted to use Hallertau but Challenger seemed like a good idea at the time??? I am sure it will fine(I hope). Would it be a better beer using S04???


English Bock
Traditional Bock
Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.150
Total Hops (g): 34.00
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 4.52 %
Colour (SRM): 21.6 (EBC): 42.6
Bitterness (IBU): 27.5 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 66
Boil Time (Minutes): 90
Grain Bill
----------------
3.500 kg Munich I (67.96%)
1.000 kg Pilsner(Best Maltz) (19.42%)
0.500 kg Dark Crystal (JWM) (9.71%)
0.150 kg Chocolate (Grants) (2.91%)
Hop Bill
----------------
23.0 g Challenger Pellet (7.6% Alpha) @ 60 Minutes (Boil) (1 g/L)
11.0 g Challenger Pellet (7.6% Alpha) @ 10 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
Single step Infusion at 69°C for 60 Minutes.
Fermented at 12°C with Saflager W-34/70

Recipe Generated with BrewMate

 

[Yob]

Want to get rid of some grain...

Waiting Game II (American IPA)

Original Gravity (OG): 1.110 (°P): 25.9
Final Gravity (FG): 1.026 (°P): 6.6 (Will get it lower than this)
Alcohol (ABV): 11.07 %
Colour (SRM): 11.3 (EBC): 22.2
Bitterness (IBU): 107.8 (Average - No Chill Adjusted)

45.87% Pale Ale Malt
18.35% Munich I
18.35% Marris Otter
9.17% Wheat Malt
4.59% Dextrose
2.29% Crystal 80
1.38% Acidulated Malt

1 g/L Simcoe (12.2% Alpha) @ 60 Minutes (Boil)
1.2 g/L Amarillo (9.2% Alpha) @ 5 Minutes (Boil)
1.2 g/L Centennial (10.2% Alpha) @ 5 Minutes (Boil)
1.2 g/L Citra (11.1% Alpha) @ 5 Minutes (Boil)
2.5 g/L Amarillo (9.2% Alpha) @ 0 Minutes (Boil)
2.5 g/L Centennial (10.2% Alpha) @ 0 Minutes (Boil)
2.5 g/L Citra (11.1% Alpha) @ 0 Minutes (Boil)

600ml Cal Sulphate
60ml Cal Chloride
4g Yeast Nutrient @ 10
4g Brewbrite @ 10


Stepped, 63/60 66/10 72/15 78/15

ed: hmmm.. something smells burnie out there.. is it time the HLT element blew up?? :unsure: