What Are You Brewing III

[sponge]

Snip away good sir (as the jew said to the mohel... :huh: ). I'm just trying a few little experimental brews at the moment to finalize some recipes for my wedding next year.

I normally do my 1469 at 20'C for english ales, but trying a cooler approach for the AAA. I may have only tried 3-4 english yeasts thus far, but 1469 really is my favourite and keep coming back to it.

 

[Rowy]

I was the same now I just use 1469 for everything.

 

[seamad]

I was the same now I just use 1469 for everything.

It is an awesome yeast, would be my house yeast now.

 

[lukiferj]

I had to clean the garage yesterday so decided to slip in a back to back brew day while I was at it :beerbang:

No 1

Reign In Blood Red IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.605
Total Hops (g): 90.00
Original Gravity (OG): 1.058 (°P): 14.3
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.70 %
Colour (SRM): 15.5 (EBC): 30.5
Bitterness (IBU): 62.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
3.500 kg Pale Ale Malt (62.44%)
1.500 kg Munich I (26.76%)
0.350 kg Caramunich I (6.24%)
0.225 kg Caraaroma (4.01%)
0.030 kg Carafa III malt (0.54%)

Hop Bill
----------------
20.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Centennial Pellet (9.7% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 5 Minutes (Boil) (0.4 g/L)
10.0 g Cascade Pellet (7.8% Alpha) @ 0 Days (Dry Hop) (0.4 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (0.4 g/L)

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

66°C for 90 Minutes.
72°C for 10 Minutes.
Mashout at 78°C.

Fermented at 18°C with Safale US-05


No 2

Galaxitra IPA
American IPA

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.638
Total Hops (g): 100.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 5.97 %
Colour (SRM): 7.9 (EBC): 15.6
Bitterness (IBU): 72.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pilsner (88.68%)
0.319 kg Caramunich III (5.66%)
0.319 kg Dextrose (5.66%)

Hop Bill
----------------
20.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.9 g/L)
10.0 g Galaxy Pellet (13.4% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
20.0 g Citra Pellet (11.1% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
10.0 g Galaxy Pellet (13.4% Alpha) @ 10 Minutes (Boil) (0.4 g/L)
20.0 g Citra Pellet (11.1% Alpha) @ 0 Minutes (Boil) (0.9 g/L)
20.0 g Citra Pellet (11.1% Alpha) @ 0 Days (Dry Hop) (0.9 g/L)

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

66°C for 90 Minutes.
72°C for 10 Minutes.
Mashout at 78°C.

Fermented at 18°C with Safale US-05


Recipes Generated with BrewMate

 

[GuyQLD]

London Calling
Robust Porter

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 7.400
Total Hops (g): 35.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.39 %
Colour (SRM): 30.6 (EBC): 60.3
Bitterness (IBU): 33.1 (Rager - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 90

Grain Bill
----------------
6.500 kg Maris Otter Malt (87.84%)
0.600 kg Brown Malt (8.11%)
0.300 kg Black Patent (4.05%)

Hop Bill
----------------
35.0 g Challenger Pellet (7.2% Alpha) @ 60 Minutes (Boil) (1.5 g/L)

Misc Bill
----------------
4.0 g Calcium Chloride @ 0 Minutes (Mash)
4.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)

Mutli step Infusion at 62°C for 40 Minutes - 68°C for 40 Minutes - 75°C for 15 Minutes
Fermented at 18°C with Wyeast 1098 - British Ale


Recipe Generated with BrewMate

 

[manticle]

Best bitter.

4kg MO
250g heritage (don't have heritage at the moment so I'm using a light/med/dark crystal blend but really want and miss the heritage)
250 biscuit
250 aromatic

25g challenger (6.5%) @60
15g @ 10.

Mashed at 70 for 30 mins, glycoprotein rest for 10, mashout for 10.

22L FV

NC.

Wy 1469

Cal chloride to mash and boil.

 

[doon]

Are you achieving same profile with that mash as with your milds?

 

[manticle]

Very similar. I made a pale mild based on the dark and the above is simply a slightly bigger version.

 

[doon]

I am drinking a mild right now based off your mashing schedule. Great beer

 

[manticle]

Funny - about to crack one myself. Glad you like it.

 

[lukiferj]

I took a keg of dark mild along to the qld case swap last week. Slightly different recipe but manticle's mash schedule. Got some pretty good feedback on it. I love it and will be trying it with a few different recipes to have a few different session beers on hand.

 

[MashPaddler]

Just pitched the yeast on an IPA. Using up my home harvest cascade!
BIAB
0G 1.070
FG 1.018
ABV 6.81%
IBU 73.71

5.8kg marris otter
300g heritage malt
140g rye malt
150g caramel light
40g carabohemian

Mashed at 67c in 33 L for 70 minutes
Sparged with 3.7 L
Hard rolling boil 90 minutes
Final volume 21 litres (plus another 2L break)

21g chinook @ 90 - homegrown whole
14g Centennial @ 90 - pellets
81g cascade @ 10 - homegrown
80g cascade @ 5 "
42g centennial @ 5

2.5 litre starter of US-05 @ 20c

 

[Judanero]

Friday night, finish on-call at 2000, mash in @ 2005... Won't be doing a impromptu brew that late ever again!

Christchurch Pale Ale

3kg Joe white traditional ale malt (AU) 66.1%
1kg Pale wheat (GER) 22.4%
0.6kg Carared (GER) 11.5%


35g Green Bullet (13%AA) @ 60
20g Pacifica (5.2% AA) @ 10
20g Motueka (7.5%A) @ 10
10g Nelson Sauvin (12.6% AA) @ 5
1tsp yeast nutrient and brewbrite added @ 5

17g NS,17g Waimea, 32g Pacifica @ flameout

Mash in 52 for 10, 68 for 90, 78 for 10

OG-1.046
Yeast- US-05
Total volume ~21L

 

[Professional beer tester]

All grain – third attempt

Lord Nelson Sauvin Lager

Ingredients:
200 g (8.5%) Carapils®/Carafoam®
1000 g (42.7%) Maris Otter Pale Ale Malt
1140 g (48.7%) Pale Ale Malt
Mashed @ 70º for 1 hour BIAB method

10.0 g (25.0%) Nelson Sauvin (14.0%) - 60 m
5 g (12.5%) Nelson Sauvin (14.0%) - 10 m
5 g (12.5%) Nelson Sauvin (14.0%) - 5 m
20 g (50.0%) Nelson Sauvin (14.0%) - 0

1.0 ea Fermentis S-23 Saflager S-23

Volume 10.8L
Original Gravity: 1.055
Bitterness: 45.1

Smells great.

 

[manticle]

I took a keg of dark mild along to the qld case swap last week. Slightly different recipe but manticle's mash schedule. Got some pretty good feedback on it. I love it and will be trying it with a few different recipes to have a few different session beers on hand.

Credit where credit is due - I came across the idea for short high mashes in relation to mild from Butters via BribieG.

 

[lukiferj]

Credit where credit is due - I came across the idea for short high mashes in relating to mild from Butters via BribieG.

Agreed. Just saying it wasn't my idea. But it certainly works

 

[Florian]

Just 'hand fly sparging' a Cascade & Citra Pils, after my keg of Cascade Pils blew two days after the swap.

Did my beloved overnight mash, 4h/15 - 5m/53 - 40m/63 - 40m/71 - 4h/76, ready for sparging at 9am.

 

[Lord Raja Goomba I]

Poirot doesn't drink ze beer, mon amie
Belgian Blond Ale

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 5.690
Total Hops (g): 40.00
Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.018 (°P): 4.6
Alcohol by Volume (ABV): 5.59 %
Colour (SRM): 7.7 (EBC): 15.2
Bitterness (IBU): 28.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pilsner (87.87%)
0.280 kg Munich I (4.92%)
0.100 kg Caramalt (1.76%)
0.100 kg Carared (1.76%)
0.100 kg Crystal 60 (1.76%)
0.100 kg Rye Malt (1.76%)
0.010 kg Roasted Barley (0.18%)

Hop Bill
----------------
20.0 g Hallertau Tradition Leaf (5.7% Alpha) @ 30 Minutes (Boil) (1 g/L)
20.0 g Sylva Pellet (6.9% Alpha) @ 30 Minutes (Boil) (1 g/L)

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

Single step Infusion at 65°C for 60 Minutes.
Fermented at 18°C with Safbrew T-58


Recipe Generated with BrewMate

 

[Judanero]

Brewed this yesterday:

Heisenberg Maximator (Doppelbock)

6 kg Pilsener (GER)
2.2 kg Light Munich (GER)
0.2 kg Caramunich 3 (GER)
0.3 kg Roast Barley (UK) - cold steeped overnight in ~2.5L, added to wort until desired colour obtained (bout 3/4)
0.1 kg Melanoidin (GER)
0.1 kg Acidulated (GER)

35g Magnum (13%AA) @ 30 mins (No chill so approx 32 IBU)
1 tsp yeast nutrient and brew brite added @ flameout
Maxi BIAB (1/3 mashed in esky @ 66 for ~ 100 mins, no mash out) (2/3 mashed in stockpot, mash in 54 for 10, 68 for 90, mash out 78 for 10)

Both lots sparged with ~ 5L of 78 degree water.

3 hour boil, 23L into cube

OG:1.086

Thinking of adding one "brew enhancer 2" (because it's sitting there)

Does anyone know how many gravity points that would add? And is 32 IBU enough for a beer like this?


Cheers

 

[citizensnips]

That would be a beast of a beer with be2, don't know how many gravity points but probably around 2% more to your beer. You pitching onto cake or got a huge ass starter?