What Are You Brewing III

[TasChris]

I am brewing a mild and a brown ale tomorrow

Mild

% Amount Name
-----------------------------------------------------------------------------
84.4 3.50 kg. JWM Traditional Ale Malt
6.3 0.26 kg. TF Crystal Medium
4.7 0.20 kg. TF Crystal Dark
3.1 0.13 kg. TF Pale Chocolate Malt
1.4 0.06 kg. JWM Roasted Malt


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
37.00 g. Goldings - E.K. Pellet 4.30 17.8 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Yeast
-----

WYeast 1968 London Extra Special Bitter

Brown Ale

% Amount Name
-----------------------------------------------------------------------------
83.2 5.45 kg. JWM Traditional Ale Malt
6.3 0.41 kg. Special Roast Malt
4.2 0.28 kg. Victory Malt
4.2 0.28 kg. Crystal 40L Bairds medium cry
2.1 0.14 kg. TF Pale Chocolate Malt



Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
35.30 g. Goldings - E.K. Pellet 6.40 22.0 60 min.
29.22 g. Goldings - E.K. Pellet 6.40 3.6 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Yeast
-----

WYeast 1968 London Extra Special Bitter

 

[glennheinzel]

Doing this now...

Hopfenweisse

Size: 20.0 L @ 20 °C
Efficiency: 70.0%
Attenuation: 75.0%
Mash temp 65 deg C

Original Gravity: 1.067
Terminal Gravity: 1.017
Color: 10.95
Alcohol: 6.58%
Bitterness: 40.3

Ingredients:
3.0 kg (46.2%) English Wheat Malt - added during mash
3.0 kg (46.2%) Premium Pilsner Malt Extra Pale - added during mash
0.5 kg (7.7%) Carahell® - added during mash

25.0 g (45.5%) Mosaic (pellet12.0%) - added during boil, boiled 60.0 m
20.0 g (36.4%) Cascade (whole 5.5%) - added during boil, boiled 5.0 m
10.0 g (18.2%) Mosaic (pellet12.0%) - added dry to primary fermenter

 

[Dan Pratt]

Doing this now...

Hopfenweisse

Size: 20.0 L @ 20 °C
Efficiency: 70.0%
Attenuation: 75.0%
Mash temp 65 deg C

Original Gravity: 1.067
Terminal Gravity: 1.017
Color: 10.95
Alcohol: 6.58%
Bitterness: 40.3

Ingredients:
3.0 kg (46.2%) English Wheat Malt - added during mash
3.0 kg (46.2%) Premium Pilsner Malt Extra Pale - added during mash
0.5 kg (7.7%) Carahell® - added during mash

25.0 g (45.5%) Mosaic (pellet12.0%) - added during boil, boiled 60.0 m
20.0 g (36.4%) Cascade (whole 5.5%) - added during boil, boiled 5.0 m
10.0 g (18.2%) Mosaic (pellet12.0%) - added dry to primary fermenter

a Hoppy Hefe, nice. What yeast are you looking to ferment with RukH ?

 

[winkle]

I'm currently trying to muster up enthusiasm to brew - miserable weather, hangover, laziness etc.

 

[wbosher]

What Are You Brewing III, page 237...perhaps time for What Are You Brewing IV?

 

[manticle]

Why?

 

[wbosher]

No reason, just noticed that WAYBII was cut off after about 200 or so pages and III was created.

 

[waggastew]

What are you NEARLY brewing - About to fire up a batch of West Coast IPA, gathering ingredients, OH SH%T.............totally forgot to buy Liquid Wheat Malt Extract. Its the only ingredient I buy from my LHBS. Looks like it won't be a goer till tomorrow night.

 

[manticle]

No reason, just noticed that WAYBII was cut off after about 200 or so pages and III was created.

I never understood why new threads were needed. Maybe if it was a scroll down website but you don't have to read from page 1 every time you click on it.

 

[spryzie]

Half way through the boil on this one.

Taswegianfest (Oktoberfest)

Recipe Specs
----------------
Batch Size (L): 16.0
Original Gravity (OG): 1.051
Final Gravity (FG): 1.013
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 11.1 (EBC): 21.8
Bitterness (IBU): 26.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
2.100 kg JW Munich (60%)
1.300 kg JW Pilsner (37.14%)
0.100 kg JW Dark Crystal (2.86%)

Hop Bill
----------------
30.0 g Hallertau Tradition Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.9 g/L)

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

Multi Step Infusion.Struck 15L water at 58c. 55c/5min. Ramp 10m. 62.5c/25m. Ramp 10m. 70c/25m. Ramp 10m. 77c/5m.
No Chill 12L of wort. Pitch a week later (when fermenter is free).
Will dilute into fermenter to bring up to 16L.
Fermented at 12°C with Saflager S-23.

Go the BigW BIAB system!

 

[waggastew]

After a false start yesterday its time to brew. Planning to put this one into the NSW Comp. Adapted from my Nats winning AIPA from last year. Have dried it out a bit (less DME, more dex), changed the hop combo slightly (more to do with current stocks), and increased the late boil hop qty and added in a warm dry hop to increase aroma. Two packs of US-05 help to get a super healthy ferment as I have had diacetyl issues with this beer in the past.

West Coast IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 21.0
Total Fermentables (kg): 4.800
Total Hops (g): 235g
Original Gravity (OG): 1.071 (°P): 17.3
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 7.22 %
Colour (SRM): 7.9 (EBC): 15.6
Bitterness (IBU): 72.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.500 kg Dry Malt Extract - Light (31.25%)
1.500 kg Liquid Malt Extract - Wheat (31.25%)
1.000 kg Pale Ale Malt (20.83%)
0.500 kg Dextrose (8.33%)
0.200 kg Munich I (4.17%)
0.100 kg Crystal Light (2.08%)
0.100 kg Crystal Dark (2.08%)
0.100 kg Victory (2.08%)

Hop Bill
----------------
15.0 g Centennial Pellet (9.7% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
15.0 g Magnum Pellet (14% Alpha) @ 60 Minutes (Boil) (0.7 g/L)

50.0 g 'Hop Mix' @ 30 minutes
70.0 g 'Hop Mix' @ 10-0 minutes, hop burst
40.0 g 'Hop Mix', Dry hop at ferment temps, day 4ish
45.0 g 'Hop Mix' Dry hop after crash chill for 7 days

'Hop Mix'
32.0 g EACH of Simcoe, Centennial, Cascade, Amarillo and Citra
12.0 g EACH of Kohatu, Moteuka and Nelson Sauvin
8.0 g Galaxy

Misc Bill
----------------
1.5 tsp Gypsum
1 tsp yeast nutrient
1/2 tablet of Whirlfoc
2 pks of US-05, rehydrated in water

Pitch at 17degC, ferment at 18degC for 4 days, then free rise to 20degC during 1st dry hop. Crash chill then dry hop second time.

 

[Nick JD]

Fat Yak IPA (American IPA)

Original Gravity (OG): 1.067 (°P): 16.4
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 6.79 %
Colour (SRM): 8.0 (EBC): 15.7
Bitterness (IBU): 56.6 (Average - No Chill Adjusted)

85.71% Pale Ale Malt
8.57% Victory
5.71% Dextrose

2.5 g/L Cascade (6.2% Alpha) @ 15 Minutes (Boil)
1.7 g/L Nelson Sauvin (11.5% Alpha) @ 15 Minutes (Boil)
0.8 g/L Cascade (6.2% Alpha) @ 2 Days (Dry Hop)
0.8 g/L Nelson Sauvin (11.5% Alpha) @ 2 Days (Dry Hop)


55C:10, 62C:15, 66C:45. Boil for 60 Minutes

Fermented at 19°C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

 

[_HOME_BREW_WALLACE_]

This is my first brew in a while, so i thought id do a small experimental batch

Forest Fruit Ale

Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.42 %
Colour (SRM): 3.3 (EBC): 6.4
Bitterness (IBU): 19.6 (Average - No Chill Adjusted)

100% Pale Malt

1 g/L Cascade (6.9% Alpha) @ 45 Minutes (Boil)

2.5 g/L Blackberry Chunks @ 4 Days (Secondary)
2.5 g/L Hibiscus Flowers @ 4 Days (Secondary)
2.5 g/L Raspberry Chunks @ 4 Days (Secondary)
2.5 g/L Strawberry Chunks @ 4 Days (Secondary)

Single step Infusion at 65°C for 90 Minutes. Boil for 90 Minutes

Fermented at 16°C with Danstar Nottingham


Recipe Generated with BrewMate


Heres a photo out of secondary:

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It smells and tastes as awesome as it looks!

 

[rehab]

10 Minutes In Heaven
American IPA
Type: All Grain Date: 10/06/2013
Batch Size (fermenter): 22.00 l Brewer: Me
Boil Size: 33.24 l Asst Brewer:
Boil Time: 90 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All
Grain
End of Boil Volume 26.82 l Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 19.16 l Est Mash Efficiency 82.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
3.20 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 49.2 %
3.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 2 46.2 %
0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 4.6 %
180.00 g Zythos [10.00 %] - Boil 10.0 min Hop 4 63.9 IBUs
Beer Profile
Est Original Gravity: 1.065 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.8 % Actual Alcohol by Vol: 4.7 %
Bitterness: 63.9 IBUs Calories: 427.1 kcal/l
Est Color: 9.1 EBC
Mash Profile
Mash Name: Single Infusion,
Medium Body, Batch Sparge Total Grain Weight: 6.50 kg
Sparge Water: 22.80 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment:
FALSE Mash PH: 5.20

First crack at a 10 minute IPA for me. Hoping that it all goes well at around 6am tomorrow. Also using 1x US05 and 1xMangrove Jacks new West Coast yeast. Should be interesting to see how this goes!
Chur

 

[bradsbrew]

Got this one brewed last night.

Grain Bug Stout
Foreign Extra Stout
Recipe Specs
----------------
Batch Size (L): 50.0
Total Grain (kg): 14.600
Total Hops (g): 140.00
Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.019 (°P): 4.8
Alcohol by Volume (ABV): 7.37 %
Colour (SRM): 35.5 (EBC): 69.8
Bitterness (IBU): 48.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 84
Boil Time (Minutes): 90
Grain Bill
----------------
6.700 kg Vienna (45.89%)
5.200 kg Pilsner (35.62%)
1.000 kg Roasted Barley (6.85%)
0.900 kg Flaked Oats (6.16%)
0.500 kg Chocolate, Pale (3.42%)
0.300 kg Crystal 90 (2.05%)
Hop Bill
----------------
40.0 g Victoria Pellet (18% Alpha) @ 45 Minutes (Boil) (0.8 g/L)
40.0 g First Gold Pellet (7.9% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
60.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (1.2 g/L)
Misc Bill
----------------
Stepped Infusion at
52°C for 10 min then raise to
67°C then let rest for 50 min then raise to
77°C for 30 min (slow sparge)

Fermented at 17°C with Wyeast 1469 - West Yorkshire Ale
Notes
----------------
1 cube to be fermented with 1469
1 cube to be specialty beer with Wyeast 3463 - Forbidden Fruit , racked onto raspberries and rum soaked oak chips added to keg.
Recipe Generated with BrewMate

 

[AndrewQLD]

Grain Bug Stout

Weevils Brad?

 

[bradsbrew]

Yep Andrew, extra protein.

 

[AndrewQLD]

You forgot to list the weevil g/lt in your recipe, apart from that it looks great.

 

[Rowy]

Does look like a cracker Brad. Just one question though......do you count the weevils as an adjunct or in the original grain bill?

 

[bradsbrew]

Does look like a cracker Brad. Just one question though......do you count the weevils as an adjunct or in the original grain bill?

Weevils=Yeast nutrient, Rowy.