What Are You Brewing III

[sp0rk]

Looking at brewing this tomorrow, any critique would be appreciated

Election Day IPA (American IPA)

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 10.8 (EBC): 21.3
Bitterness (IBU): 60.7 (Average - No Chill Adjusted)

90% Maris Otter Malt
10% Caramunich II

2.2 g/L Cascade (4.5% Alpha) @ 60 Minutes (Boil)
1.1 g/L Cascade (4.5% Alpha) @ 15 Minutes (Boil)
1.1 g/L Citra (11.1% Alpha) @ 15 Minutes (Boil)
1.1 g/L Cascade (4.5% Alpha) @ 0 Days (Dry Hop)
1.1 g/L Citra (11.1% Alpha) @ 0 Days (Dry Hop)


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

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


Recipe Generated with BrewMate

 

[tones0606]

Experimental brew for the weekend
63L SG1050

70% Ale Malt
10% Wheat
20% Munich

65g POR @60 minutes

Cube 1 = 20g Cascade cube hopped
Cube 2 = 15g Amarillo cube hopped
Cube 3 = 35g Saaz cube hopped

Ferment with 3068 @18 deg

 

[verysupple]

I just ordered grain for this American amber ale. I'm not sure if I should bump up the IBUs a little to balance out all the crystal. Thoughts?

23 L batch

OG: 1.046
FG: 1.012
ABV: 4.8% (after bottle priming)
IBU: 30
EBC: 31

89.1% Golden Promise
6.7% Caramel 60L
3.3% CaraAroma
0.9% Roasted barley

20 g Centennial (9.2% AA) @ 60 min
10 g Centennial (9.2% AA) @ 20 min
10 g Willamette (6.1% AA) @ 20 min
10 g Centennial (9.2% AA) @ 0 min
10 g Willamette (6.1% AA) @ 0 min

Mash:
64C for 60 min
71C for 20 min
Mash out at 76C

Ferment with Wyeast 1056 at 17C

 

[mje1980]

Staison

76.2% MO
8.3% Roasted barley
3.6% Pale choc
11.9% Flaked barley

64c mash
Challenger 60 mins

1.042
32 IBU

Belle Saison

 

[pedleyr]

Check list,
1. Grisette brewed - check,
2. Flying Pig Bitter mashing - check,
3. Glass of Apricot Sour Ale in hand - ?
(Just fixing number three)

What's the apricot sour like?

 

[sponge]

Staison

76.2% MO
8.3% Roasted barley
3.6% Pale choc
11.9% Flaked barley

64c mash
Challenger 60 mins

1.042
32 IBU

Belle Saison

Curious to see how that one turns out Mark. Sounds quite nice indeed.. Have you brewed a roasty saison before?

 

[amarks6]

This is the latest of a couple of attempts to nail down a Stone and Wood Pacific Ale Clone:


Pacific Ale Clone

American Pale Ale
Type: All Grain Date: 6/10/2012
Batch Size (fermenter): 45.00 l Brewer:
Boil Size: 53.44 l Asst Brewer:
Boil Time: 60 min Equipment: End of Boil Volume 49.44 l Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 43.00 l Est Mash Efficiency 80.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients
6.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 76.5 %
1.00 kg Wheat Malt, Ger (3.9 EBC) Grain 2 11.8 %
0.60 kg Wheat, Torrified (3.3 EBC) Grain 3 7.1 %
0.40 kg Oats, Flaked (2.0 EBC) Grain 4 4.7 %
35.00 g Galaxy [11.00 %] - Boil 30.0 min Hop 5 15.5 IBUs
45.00 g Galaxy [11.50 %] - Boil 10.0 min Hop 6 9.9 IBUs
35.00 g Galaxy [11.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28
ml] Yeast 8 -
30.00 g Galaxy [11.50 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs

Beer Profile
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 25.4 IBUs Calories: 427.1 kcal/l
Est Color: 6.0 EBC

No matter how hard I try, I just can't get the same amount of fruitiness in taste and aroma as the real S & W Ale. I get too much bitterness as well, even after reducing bittering hops to 30 minutes.

Does anyone know if they use hops other than Galaxy? Is US-05 the right yeast? Do you think S & W might use fruit essences?

Any advice welcome.

Cheers,

Rummy

 

[warra48]

Had a brewday with a fellow brewer yesterday, and a visit from another.

Started off really nicely with my dumping 25 litres of APA with an acetobacter infection. Gave the fermenter fridge a good clean and a solid spray of bleach to kill any remaining nasties.

Managed to put down an Amercian Amber Ale in the afternoon to make up for it.

 

[markjd]

It wouldn't be an election day without a little bitterness... brewing a Fuller's ESB clone today

 

[mje1980]

Nah sponge, never brewed a saison let alone a roasty one. Dont brew many stouts either so who knows haha. Will let you know. Loving my mild brewed with beire de garde yeast though

 

[krausenhaus]

10 minute IPA

Recipe Specs
----------------
Batch Size (L): 45.0
Total Grain (kg): 12.400
Total Hops (g): 630.00
Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.99 %
Colour (SRM): 11.1 (EBC): 21.9
Bitterness (IBU): 62.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
12.000 kg Maris Otter Malt (96.77%)
0.400 kg Caraaroma (3.23%)

Hop Bill
----------------
150.0 g Cascade Pellet (5.6% Alpha) @ 10 Minutes (Boil) (3.3 g/L)
150.0 g Galaxy Pellet (14.2% Alpha) @ 10 Minutes (Boil) (3.3 g/L)
150.0 g Motueka Leaf (6.5% Alpha) @ 10 Minutes (Boil) (3.3 g/L)
60.0 g Cascade Pellet (5.6% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)
60.0 g Galaxy Pellet (14.2% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)
60.0 g Motueka Pellet (6.5% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)

 

[sp0rk]

Finally got around to doing my Election Day IPA today
Bumped the hops up to
50g Cascade @ 60
30g Cascade in cube
30g Citra in cube
30g Cascade in fermenter
30g Citra in fermenter

Should make for around 61.4 IBU

 

[Batz]

Time to brew an Oktoberfest.

 

[winkle]

Way over time to brew a Biere de Mars (for the season not the month)I'll have to dig up the recipe, and a Acerola Saison-ish thing is coming up as well.

 

[mje1980]

Summer de garde



87.8% best pilz.
6.8% flaked barley
2.7% carahell
2.7% biscuit

Hallertau 60

1.042
1.009 ( I'd be surprised if it didn't get to 1.004 though ).
17ibu

3725 beire de garde yeast.

 

[adamsmith3d]

This is the latest of a couple of attempts to nail down a Stone and Wood Pacific Ale Clone:

Pacific Ale Clone American Pale Ale
Type: All Grain Date: 6/10/2012
Batch Size (fermenter): 45.00 l Brewer:
Boil Size: 53.44 l Asst Brewer:
Boil Time: 60 min Equipment: End of Boil Volume 49.44 l Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 43.00 l Est Mash Efficiency 80.0 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients
6.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 76.5 %
1.00 kg Wheat Malt, Ger (3.9 EBC) Grain 2 11.8 %
0.60 kg Wheat, Torrified (3.3 EBC) Grain 3 7.1 %
0.40 kg Oats, Flaked (2.0 EBC) Grain 4 4.7 %
35.00 g Galaxy [11.00 %] - Boil 30.0 min Hop 5 15.5 IBUs
45.00 g Galaxy [11.50 %] - Boil 10.0 min Hop 6 9.9 IBUs
35.00 g Galaxy [11.50 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28
ml] Yeast 8 -
30.00 g Galaxy [11.50 %] - Dry Hop 0.0 Days Hop 9 0.0 IBUs

Beer Profile
Est Original Gravity: 1.044 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 25.4 IBUs Calories: 427.1 kcal/l
Est Color: 6.0 EBC

No matter how hard I try, I just can't get the same amount of fruitiness in taste and aroma as the real S & W Ale. I get too much bitterness as well, even after reducing bittering hops to 30 minutes.

Does anyone know if they use hops other than Galaxy? Is US-05 the right yeast? Do you think S & W might use fruit essences?

Any advice welcome.

Cheers,

Rummy

Hi Rummy,
I made the "Sticks and stones" recipe by Daemon: http://aussiehomebrewer.com/recipe/877-sticks-and-stones/
and adapted it to my BIAB system to do a 21L partial. IMO it is not bitter enough, and very heavy on the passionfruit flavour/aroma.
Here's my BS recipe:

BeerSmith 2 Recipe Printout - http://www.beersmith.com

Recipe: Pacific Ale Clone

Brewer: Adso

Asst Brewer:

Style: American Pale Ale

TYPE: All Grain

Taste: (30.0)

Recipe Specifications

--------------------------

Boil Size: 12.00 l

Post Boil Volume: 10.11 l

Batch Size (fermenter): 21.00 l

Bottling Volume: 21.00 l

Estimated OG: 1.049 SG

Estimated Color: 10.9 EBC

Estimated IBU: 23.4 IBUs

Brewhouse Efficiency: 72.00 %

Est Mash Efficiency: 75.4 %

Boil Time: 60 Minutes

Ingredients:

------------

Amt                   Name                                     Type          #        %/IBU

1.50 kg               Pale Malt (2 Row) US (3.9 EBC)           Grain         1        36.6 %

0.80 kg               Wheat Malt, Ger (3.9 EBC)                Grain         2        19.5 %

0.20 kg               Wheat, Torrified (3.3 EBC)               Grain         3        4.9 %

0.10 kg               Munich Malt (17.7 EBC)                   Grain         4        2.4 %

35.00 g               Galaxy [14.40 %] - Boil 10.0 min         Hop           5        20.9 IBUs

35.00 g               Galaxy [14.40 %] - Boil 1.0 min          Hop           6        2.5 IBUs

1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         7        -

1.50 kg               Pale Liquid Extract (15.8 EBC)           Extract       8        36.6 %

20.00 g               Galaxy [14.40 %] - Dry Hop 3.0 Days      Hop           9        0.0 IBUs

Mash Schedule: BIAB, Medium Body

Total Grain Weight: 4.10 kg

----------------------------

Name              Description                        Step Temperatu Step Time

Saccharification  Add 13.59 l of water at 73.6 C     66.0 C         60 min

 

[winkle]

Summer de garde



87.8% best pilz.
6.8% flaked barley
2.7% carahell
2.7% biscuit

Hallertau 60

1.042
1.009 ( I'd be surprised if it didn't get to 1.004 though ).
17ibu

3725 beire de garde yeast.

That yeast is a fairly hungry bugger, I'd expect it to around 1.007 or lower too.

 

[winkle]

Hogshead D'Mars

Biere de Garde Type: All Grain Date: 28/06/2011 Batch Size (fermenter): 20.00 l Brewer: Boil Size: 30.08 l Asst Brewer: Boil Time: 75 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain End of Boil Volume 24.74 l Brewhouse Efficiency: 72.00 % Final Bottling Volume: 17.16 l Est Mash Efficiency 87.1 % Fermentation: Ale, Two Stage Taste Rating(out of 50): Taste Notes:

Ingredients​

​

Ingredients Amt Name Type # %/IBU 2.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 49.7 % 1.80 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 35.8 % 0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 3 8.0 % 0.03 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 4 0.6 % 0.30 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 5 6.0 % 25.00 g Brewer's Gold [8.00 %] - Boil 60.0 min Hop 6 21.9 IBUs 0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 7 - 10.00 g Bobek [5.25 %] - Aroma Steep 10.0 min Hop 8 0.0 IBUs 1.0 pkg W3725pc Beire de garde [50.28 ml] Yeast 9 - 1.06 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -

Beer Profile​

Est Original Gravity: 1.059 SG Measured Original Gravity: 1.046 SG Est Final Gravity: 1.008 SG Measured Final Gravity: 1.010 SG Estimated Alcohol by Vol: 6.7 % Actual Alcohol by Vol: 4.7 % Bitterness: 21.9 IBUs Calories: 427.1 kcal/l Est Color: 15.5 EBC

 

[sav]

Looks good perry can I sub for Styrians .
Sav

 

[Bentnose]

I guess a lot of people did election day ales, I've called mine Landslide IPA:

2 Kg Light DME
1.5 Kg Coopers Light LME
500g Simpson Crystal Pale
300g Joe White Caramalt

45g Mosaic 11% @ 15min
30g Mosaic 11% @ flame out

est EBC 25.8 est IBU 50.1 OG 1.056 batch size 23L

Yeast: Danstar Nottingham, rehydrated and pitched at a whopping 26 degrees, dropped to 20 degrees overnight and then it took off like a rocket, temperature went back up to 24 degrees even though it wasn't exposed to temperatures anything like that.