What Are You Brewing III

[daemon]

My brewing horizons are broadening... ta! :icon_cheers:

A bit OT: My family calls kaffir "testicular lime", a pic should explain. We all enjoy using the leaves and rind in cooking, I always tax my brother's kaffir/ testicular bush for the fantastically aromatic leaves and fruit when I'm over. Our family grew up with cumquat marmalade as we had a couple of bushes in the chook pen, we were never too fussed on it as youngsters, these days I wouldn't mind some at all though.

My cumquat tree produces a fair amount of fruit, far more than I use. If you ever have the urge to make your own marmalade then there's a free supply here I had thought about a nice tart wit style beer with them but there's too many other varieties that I want to make first!

Mashing in a dark ale now, like Tooheys Old but with body and more of a malty backbone.

 

[Fourstar]

Seems like im causing a ruckus about this browndog! Yeah the calamansi looked like bigger cumquats to me and the beer i had was delectable. I should be top cropping yeast tomorrow onto it so i will give you results when its finished. As for the kaffir limes, i was tempted to run with using those leaves initially instead of lemongrass but i was scared the use of the leaf would be harder to control the intensity than the use of lemongrass.

Either way, I know the aroma was delicious when putting it into the cube and the flavour of the wort in the bottom of the kettle was limey/lemony tart with a pandanus nuttiness. As long as the witbier yeast doenst strip away its qualities i'll be a happy man! :beerbang:

 

[THE DRUNK ARAB]

Got this down earlier in the week. A dark Lager of types.

End of Hols


Date: 14/01/2010
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L
Boil Time: 90 min Equipment: Marks Equipment
Brewhouse Efficiency: 72.0

Ingredients

Amount Item Type % or IBU
2.93 kg Weyermann Pilsner (3.9 EBC) Grain 59.9 %
1.46 kg Weyermann Munich I (15.8 EBC) Grain 29.9 %
0.25 kg Weyermann Caramunich II (124.1 EBC) Grain 5.1 %
0.13 kg Weyermann Carafa Special I (949.5 EBC) Grain 2.7 %
0.12 kg Weyermann Carafa Special II (1099.3 EBC) Grain 2.5 %
80.00 gm Hallertauer Hersbrucker [2.30%] (60 min) Hops 23.9 IBU
50.00 gm Hallertauer Hersbrucker [2.30%] (10 min) Hops 3.0 IBU
1 Pkgs Urquell Lager (Wyeast #2001) Yeast-Lager



Beer Profile

Measured Original Gravity: 1.048 SG
Bitterness: 26.9 IBU
Est Color: 48.2 EBC

Mashed at 64C.

C&B
TDA

 

[Tinny]

Well I will tell what I'm brewing...... Don't Laugh...... Coopers Lager (the one that comes in the kit)

This is my first ever home brew... wooooohooooo Plan is to bottle it this afternoon.

I think I will try a ginger beer next.

Cheers

 

[np1962]

Well I will tell what I'm brewing...... Don't Laugh...... Coopers Lager (the one that comes in the kit)

This is my first ever home brew... wooooohooooo Plan is to bottle it this afternoon.

I think I will try a ginger beer next.

Cheers

Good onya Tinny, we all have to start somewhere!
Good news is....... only gets better from here
Cheers
Nige

 

[browndog]

Seems like im causing a ruckus about this browndog! Yeah the calamansi looked like bigger cumquats to me and the beer i had was delectable. I should be top cropping yeast tomorrow onto it so i will give you results when its finished. As for the kaffir limes, i was tempted to run with using those leaves initially instead of lemongrass but i was scared the use of the leaf would be harder to control the intensity than the use of lemongrass.

Either way, I know the aroma was delicious when putting it into the cube and the flavour of the wort in the bottom of the kettle was limey/lemony tart with a pandanus nuttiness. As long as the witbier yeast doenst strip away its qualities i'll be a happy man! :beerbang:

At a brew day I had a year or two back, I had a nice CAP on tap, I poured a glass and for kicks, ripped out a stalk of lemon grass and gave the beer in the glass a bit of a stir, the taste was amazing and everyone tried it an was impressed with lemony zing it provided, I recommend you give it a go.

cheers

Browndog

 

[raven19]

Boiling water now for the Polenta and Rice in Mk II of Zwickel's Corona:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 20 Better than Corona Mk II
Style: German Pilsner (Pils)


Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 34.17 L
Estimated OG: 1.047 SG
Estimated Color: 4.0 SRM
Estimated IBU: 24.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.20 kg Pilsner (2.0 SRM) Grain 54.70 %
0.90 kg Corn, Flaked (1.3 SRM) Grain 15.38 %
0.80 kg Vienna (3.5 SRM) Grain 13.68 %
0.50 kg Rice, Flaked (1.0 SRM) Grain 8.55 %
0.45 kg Carapils (4.0 SRM) Grain 7.69 %
15.00 gm Chinese Saaz [4.30 %] (60 min) Hops 6.6 IBU
15.00 gm Chinese Marco Polo [12.00 %] (60 min) Hops 18.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs 1056 (Wyeast) Yeast-Ale


Mash Schedule: *** Single Infusion, Batch Sparge
Total Grain Weight: 5.85 kg
----------------------------
*** Single Infusion, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 15.24 L of water at 69.0 C 63.0 C
10 min Mash Out Add 8.54 L of water at 96.5 C 74.0 C


Notes:
------
mash 63

 

[kirem]

Tripel

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 9.97
Anticipated OG: 1.104 Plato: 24.55
Anticipated EBC: 25.3
Anticipated IBU: 38.4
Brewhouse Efficiency: 81 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 29.41 L
Pre-Boil Gravity: 1.088 SG 21.14 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.0 0.20 kg. JWM Wheat Malt Australia 1.040 4
15.0 1.50 kg. Weyermann Melanoidin Germany 1.037 70
75.8 7.56 kg. Hoepfner Pilsner malt Germany 1.038 4
7.1 0.71 kg. Cane Sugar 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.91 g. 2007 Czech Saaz Pellet 4.00 1.3 10 min.
26.00 g. 2007 Magnum Pellet 12.50 37.1 90 min.


Yeast
-----

WYeast 3787 03/09 Trappist High Gravity




Notes
-----

Westvleteren water profile

6g chalk
3g gypsum
1.7g epsom
11g baking soda

 

[Jye]

Nursed this one through the brewing process and into the fermenter only find a 50c sized burnt patch on the base on the kettle... again Couldnt smell anything burning through the boil or taste/smell anything once in the fermenter so Ill let it ferment out and see how she goes.

Eleanor Wheat Wine III
American Barleywine


Type: All Grain
Date: 17/01/2010
Batch Size: 21.00 L
Brewer: Jye
Boil Size: 27.46 L Asst Brewer:
Boil Time: 90 min Equipment: SK Brew Hous
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00


Ingredients

Amount Item Type % or IBU
9.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 80.00 %
2.25 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 20.00 %

30.00 gm Amarillo Gold [8.40 %] (Dry Hop 7 days) Hops -
50.00 gm Simcoe [11.90 %] (60 min) Hops 51.1 IBU
50.00 gm Amarillo Gold [8.90 %] (20 min) Hops 23.2 IBU
50.00 gm Amarillo Gold [8.90 %] (5 min) Hops 7.6 IBU

5.50 gm Calcium Chloride (Mash 60.0 min) Misc
5.50 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc
6.00 gm Calcium Carbonate (Mash 5.0 min) Misc

1 Pkgs Safale American US-56 Yeast-Ale



Beer Profile

Est Original Gravity: 1.101 SG
Measured Original Gravity: 1.101 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 10.15 % Actual Alcohol by Vol: 13.27 %
Bitterness: 81.9 IBU Calories: 973 cal/l
Est Color: 6.2 SRM Color: Color


Mash Profile

Mash Name: SK Brew Hous Mash Total Grain Weight: 11.25 kg
Sparge Water: 11.60 L Grain Temperature: 30.0 C
Sparge Temperature: 100.0 C TunTemperature: 30.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

SK Brew Hous Mash Step Time Name Description Step Temp
90 min Mash In Add 28.12 L of water at 72.8 C 65.0 C

 

[The Scientist]

Nursed this one through the brewing process and into the fermenter only find a 50c sized burnt patch on the base on the kettle... again Couldnt smell anything burning through the boil or taste/smell anything once in the fermenter so Ill let it ferment out and see how she goes.

Eleanor Wheat Wine III
American Barleywine


Type: All Grain
Date: 17/01/2010
Batch Size: 21.00 L
Brewer: Jye
Boil Size: 27.46 L Asst Brewer:
Boil Time: 90 min Equipment: SK Brew Hous
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00


Ingredients

Amount Item Type % or IBU
9.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 80.00 %
2.25 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 20.00 %

30.00 gm Amarillo Gold [8.40 %] (Dry Hop 7 days) Hops -
50.00 gm Simcoe [11.90 %] (60 min) Hops 51.1 IBU
50.00 gm Amarillo Gold [8.90 %] (20 min) Hops 23.2 IBU
50.00 gm Amarillo Gold [8.90 %] (5 min) Hops 7.6 IBU

5.50 gm Calcium Chloride (Mash 60.0 min) Misc
5.50 gm Calcium Sulfate (Gypsum) (Mash 60.0 min) Misc
6.00 gm Calcium Carbonate (Mash 5.0 min) Misc

1 Pkgs Safale American US-56 Yeast-Ale



Beer Profile

Est Original Gravity: 1.101 SG
Measured Original Gravity: 1.101 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 10.15 % Actual Alcohol by Vol: 13.27 %
Bitterness: 81.9 IBU Calories: 973 cal/l
Est Color: 6.2 SRM Color: Color


Mash Profile

Mash Name: SK Brew Hous Mash Total Grain Weight: 11.25 kg
Sparge Water: 11.60 L Grain Temperature: 30.0 C
Sparge Temperature: 100.0 C TunTemperature: 30.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

SK Brew Hous Mash Step Time Name Description Step Temp
90 min Mash In Add 28.12 L of water at 72.8 C 65.0 C

This brew has really got me interested. I'm yet to try one of your wheat wines Jye but have only herd good things. Any chance you may have one bottled which you could bring along to the next BABBs meet?

I'm sure to brew one of these puppies soon, sounds too tasty to pass up.

Cheers,

Liam :beerbang:

 

[Jye]

This brew has really got me interested. I'm yet to try one of your wheat wines Jye but have only herd good things. Any chance you may have one bottled which you could bring along to the next BABBs meet?

I'm sure to brew one of these puppies soon, sounds too tasty to pass up.

Cheers,

Liam :beerbang:

No worries, I should be at the next meeting and have a few new beers to bring along.

 

[The Scientist]

No worries, I should be at the next meeting and have a few new beers to bring along.

Awesome, now I'm excited :beer:

 

[fraser_john]

Tripel

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 9.97
Anticipated OG: 1.104 Plato: 24.55
Anticipated EBC: 25.3
Anticipated IBU: 38.4
Brewhouse Efficiency: 81 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 29.41 L
Pre-Boil Gravity: 1.088 SG 21.14 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.0 0.20 kg. JWM Wheat Malt Australia 1.040 4
15.0 1.50 kg. Weyermann Melanoidin Germany 1.037 70
75.8 7.56 kg. Hoepfner Pilsner malt Germany 1.038 4
7.1 0.71 kg. Cane Sugar 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.91 g. 2007 Czech Saaz Pellet 4.00 1.3 10 min.
26.00 g. 2007 Magnum Pellet 12.50 37.1 90 min.


Yeast
-----

WYeast 3787 03/09 Trappist High Gravity




Notes
-----

Westvleteren water profile

6g chalk
3g gypsum
1.7g epsom
11g baking soda

Interesting, per the Wyeast website, you going to trickle feed it the sucrose over its fermentation? What temp you fermenting at?

 

[yardy]

Well I will tell what I'm brewing...... Don't Laugh...... Coopers Lager (the one that comes in the kit)

This is my first ever home brew... wooooohooooo
Cheers

good onya tinny, 99% of us started out the same way, enjoy

cheers



Planned brew for tomorrow is a smallish Munich Dunkel with S-189 to build up a decent lot of yeast for the Schwarzbier, probably about 85% Munich 1 with the remainder Galaxy and a smidge of Carafa, might even sub the Galaxy and use Vienna instead, thoughts ?

cheers

Dave

 

[kirem]

Interesting, per the Wyeast website, you going to trickle feed it the sucrose over its fermentation? What temp you fermenting at?

I'll get it going at the lower OG and then add the sugar.

I'll add yeast nutrient to the fermenter as well

 

[Fourstar]

At a brew day I had a year or two back, I had a nice CAP on tap, I poured a glass and for kicks, ripped out a stalk of lemon grass and gave the beer in the glass a bit of a stir, the taste was amazing and everyone tried it an was impressed with lemony zing it provided, I recommend you give it a go.
cheers
Browndog

Guess who has a CAP on tap and a stalk of lemongrass in the fridge! B)

 

[reviled]

Planning to do this mid-week - Its essentially my Cream Ale recipe with the maize subbed for Rye and a bit of a hop change to let the spicy rye character shine through, also using Vienna instead of Munich cos ive run out of Munich

2.5kg Golden Promise
720g Flaked Maize
90g Global Vienna
90g Carapils
36g Caramunich II
180g Cane sugar
60 - 6g Sauvin 11.9%
15 - 15g US Cascade 5.8%, 15g Motueka 7.1%
0 - 12g Cascade, 12g Motueka
Dry - 8g Cascade, 8g Motueka, 8g Simcoe
US-05

 

[Kleiny]

Just finished a double batch of the great Brown Ale Operation: Mongoose, one of the greatest beers i have brewed, its pretty much Tasty Mcdoles Janets brown ale but earnt the Operation: Mongoose name when i threatened to hide the beer from those visiting for 09 VICxmas swap.

Lets just say there was nothing left in the keg at the end.

Operation Mongoose American Brown ale

Kleiny

 

[manticle]

Can speak from experience - Kleiny's Mongoose is very tasty.

Just mashed in my next version of my all amarillo American Brown. Still trying to nut this one out - it was the first AG I ever made but due to accidents I made it over bitter, then blended it with an underhopped wort. It was spot on in terms of bitterness, flavour and sweetness for me but I've never been able to replicate it. I think the last couple have overdone the amarillo. Anyway today's version is:

All Amarillo Brown

Size: 23 liters
Color: 37 HCU (~18 SRM)
Bitterness: 38 IBU
OG: 1.060
FG: 1.012
Alcohol: 6.2% v/v (4.9% w/w)
Grain: 6kg JW Pilsner (would normally do 50:50 pils:ale but I've run out of ale)
250g Belgian biscuit
100g JW medium Crystal
100g JW Dark Crystal
150g JW chocolate

Mash: 60 minutes
70% efficiency
Boil: 60 minutes
SG 1.046
Boil Size: 30 liters
Hops: 20g Amarillo (8.5% AA, 60 min.)
25g Amarillo (8.5% AA, 20 min.)
10g Amarillo (8.5% AA, 10 min.)

WY1272

 

[O'Henry]

That sounds delicious manticle. What was the hopping schedule of your last batch that you thought was OTT?