What Are You Brewing III

[Fourstar]

just mashed 43% with no gulls, no problem
I add an extra 500ml per kg in the mash, adjust beersmith water calcs to suit for the extra water when sparging, and sparge the hotter end of the scale, thanks Ross
cheers
Dave

What kind of mash L:G ratio does this put you at yardy? 3:1? My default is usually 2.8:1

 

[yardy]

What kind of mash L:G ratio does this put you at yardy? 3:1? My default is usually 2.8:1

mate the ratio i used with the roggen today was 4:1

cheers

Dave

 

[Fourstar]

mate the ratio i used with the roggen today was 4:1
cheers
Dave

wowzers! did conversion take a little longer? how'd efficiency go?

 

[yardy]

wowzers! did conversion take a little longer? how'd efficiency go?

nah it was fine, efficiency was down a little on the last 2 brews to 78% but i can live with that

i don't think 4:1 is that uncommon, i believe there are guys here that regularly run that .

cheers

Dave

 

[under]

think about biab.

 

[Ross]

Just put this one down - My 1st attempt at one of my favourite commercial dark beers.

Flying Dog Shwarz - Smoked Double Lager

Type: All Grain
Date: 27/01/2010
Batch Size: 24.00 L
Boil Size: 31.38 L Asst Brewer:
Boil Time: 90 min
Brewhouse Efficiency: 69.00

Amount Item Type % or IBU
0.25 kg Rice Hulls (1 x 2L container) (0.0 EBC) Adjunct 3.17 %
3.85 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 48.81 %
2.30 kg Pilsner (Weyermann) (3.3 EBC) Grain 29.13 %
0.75 kg Rye Malt (Weyermann) (5.9 EBC) Grain 9.51 %
0.37 kg Chocolate Malt (Thomas Fawcett) (1200.0 EBC) Grain 4.69 %
0.37 kg Chocolate Pale (625.0 EBC) Grain 4.69 %
50.00 gm Northdown [5.80 %] (80 min) Hops 26.8 IBU
4 Pkgs Swiss Lager (DCL Yeast #S-189) Yeast-Lager
Single Flood Sparge - Mashed at 63c

Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.79 %
Bitterness: 26.8 IBU Calories: 628 cal/l
Est Color: 80.2 EBC

Cheers Ross

 

[glennheinzel]

Just mashing in now...

Dr Fegg's AIPA
Size: 20.0 L
Efficiency: 70.0%

Original Gravity: 1.063 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 12.12 (6.0 - 15.0)
Alcohol: 6.26% (5.5% - 7.5%)
Bitterness: 56.2 (40.0 - 70.0)

Ingredients:
5.5 kg Simpsons Maris Otter Pale
0.5 kg Munich TYPE I
0.1 kg Simpsons Crystal Malt (yum)

30.0 g Simcoe (11.9%) - added during boil, boiled 60 min
20.0 g Amarillo (8.5%) - added during boil, boiled 15.0 min
10.0 g Cascade (5.5%) - added during boil, boiled 5.0 min
20.0 g Simcoe (11.9%) - added during boil, boiled 0.0 min
15.0 g Simcoe (11.9%) - added dry to secondary fermenter
10.0 g Amarillo (8.5%) - added dry to secondary fermenter
10.0 g Cascade (5.5%) - added dry to secondary fermenter

First time with this recipe so if someone reckons that I'll have to increase each hop addition by 50%, then I might just have to do it...

 

[glennheinzel]

Just mashing in now...

Dr Fegg's AIPA
Size: 20.0 L
Efficiency: 70.0%

Original Gravity: 1.063 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 12.12 (6.0 - 15.0)
Alcohol: 6.26% (5.5% - 7.5%)
Bitterness: 56.2 (40.0 - 70.0)

Ingredients:
5.5 kg Simpsons Maris Otter Pale
0.5 kg Munich TYPE I
0.1 kg Simpsons Crystal Malt (yum)

30.0 g Simcoe (11.9%) - added during boil, boiled 60 min
20.0 g Amarillo (8.5%) - added during boil, boiled 15.0 min
10.0 g Cascade (5.5%) - added during boil, boiled 5.0 min
20.0 g Simcoe (11.9%) - added during boil, boiled 0.0 min
15.0 g Simcoe (11.9%) - added dry to secondary fermenter
10.0 g Amarillo (8.5%) - added dry to secondary fermenter
10.0 g Cascade (5.5%) - added dry to secondary fermenter

First time with this recipe so if someone reckons that I'll have to increase each hop addition by 50%, then I might just have to do it...

If no one else was going to talk me into it, then I talked myself into it :blink:. Besides, my hops weren't getting any younger so best to put them to good use. I hopbursted with a fairly even mix of Chinook, Cascade, Simcoe and Amarillo.

Dr Fegg's Jungle Juice
14-C Imperial IPA

Size: 20.0 L
Efficiency: 70.0%

Original Gravity: 1.063
Terminal Gravity: 1.016
Color: 12.12
Alcohol: 6.26%
Bitterness: 220.8

Ingredients:
5.5 kg Maris Otter Pale
0.5 kg Munich TYPE I
0.1 kg Crystal Malt

26 g Styrian Goldings (5.4%) - added first wort, boiled 60 min
100 g Czech Saaz (3.2%) - added first wort, boiled 60 min
80 g Hop burst (9.715%) - added during boil, boiled 30.0 min
80 g Hop burst (9.715%) - added during boil, boiled 20 min
80 g Hop burst (9.715%) - added during boil, boiled 10 min
80 g Hop burst (9.715%) - added during boil, boiled 0 min
80 g Hop burst (9.715%) - added dry to secondary fermenter

 

[winkle]

Just put this one down - My 1st attempt at one of my favourite commercial dark beers.

Flying Dog Shwarz - Smoked Double Lager

Type: All Grain
Date: 27/01/2010
Batch Size: 24.00 L
Boil Size: 31.38 L Asst Brewer:
Boil Time: 90 min
Brewhouse Efficiency: 69.00

Amount Item Type % or IBU
0.25 kg Rice Hulls (1 x 2L container) (0.0 EBC) Adjunct 3.17 %
3.85 kg Smoked Malt (Weyermann) (3.9 EBC) Grain 48.81 %
2.30 kg Pilsner (Weyermann) (3.3 EBC) Grain 29.13 %
0.75 kg Rye Malt (Weyermann) (5.9 EBC) Grain 9.51 %
0.37 kg Chocolate Malt (Thomas Fawcett) (1200.0 EBC) Grain 4.69 %
0.37 kg Chocolate Pale (625.0 EBC) Grain 4.69 %
50.00 gm Northdown [5.80 %] (80 min) Hops 26.8 IBU
4 Pkgs Swiss Lager (DCL Yeast #S-189) Yeast-Lager
Single Flood Sparge - Mashed at 63c

Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.79 %
Bitterness: 26.8 IBU Calories: 628 cal/l
Est Color: 80.2 EBC

Cheers Ross

I'll have to drop around for a sample of that one, I really enjoyed the commercial one :icon_drool2:
.

 

[Jimmeh]

Weyermann Hefeweissbier

Original Gravity (OG): 1.050
Colour (SRM): 5.0
Bitterness (IBU): 15.7

60% Weyermann Wheat Malt
27% Weyermann Pilsner
10% Weyermann Carahell
3% Weyermann Acidulated Malt

0.5 g/l Hallertauer (6.3% Alpha) @ 80 Minutes (Boil)
0.5 g/l Hallertauer (6.3% Alpha) @ 20 Minutes (Boil)

Single step Infusion at 67*C for 60 Minutes. Boil for 90 Minutes

Fermented at 18*c with Wyeast 3068 - Weihenstephan Weizen



Recipe Generated with BrewMate

 

[Greg Lawrence]

If no one else was going to talk me into it, then I talked myself into it :blink: . Besides, my hops weren't getting any younger so best to put them to good use. I hopbursted with a fairly even mix of Chinook, Cascade, Simcoe and Amarillo.

Dr Fegg's Jungle Juice
14-C Imperial IPA

Size: 20.0 L
Efficiency: 70.0%

Original Gravity: 1.063
Terminal Gravity: 1.016
Color: 12.12
Alcohol: 6.26%
Bitterness: 220.8

Ingredients:
5.5 kg Maris Otter Pale
0.5 kg Munich TYPE I
0.1 kg Crystal Malt

26 g Styrian Goldings (5.4%) - added first wort, boiled 60 min
100 g Czech Saaz (3.2%) - added first wort, boiled 60 min
80 g Hop burst (9.715%) - added during boil, boiled 30.0 min
80 g Hop burst (9.715%) - added during boil, boiled 20 min
80 g Hop burst (9.715%) - added during boil, boiled 10 min
80 g Hop burst (9.715%) - added during boil, boiled 0 min
80 g Hop burst (9.715%) - added dry to secondary fermenter

Will it be making an appearance at the next Pizza night? :icon_drool2:

 

[glennheinzel]

Will it be making an appearance at the next Pizza night? :icon_drool2:

It is actually a present for my brother in Coffs. I'll tell him to save a few bottles so hopefully it will be at a pizza night in a couple of months. :icon_cheers:

 

[Greg Lawrence]

It is actually a present for my brother in Coffs. I'll tell him to save a few bottles so hopefully it will be at a pizza night in a couple of months. :icon_cheers:

You're a tease!

 

[Fourstar]

think about biab.

i think i might use biab if i go for a roggenbier or a really big RyeIIPA kept for long term storage i have in the 'thinkbox' for when i get my rye malt from the bulk buy :super:

The idea for the RyeIIPA is @ 9%, 90 IBU and around 11g/L hop use! :beerbang:
something like:
60% Rye
25% Pils/Pale
8% Biscuit
5% Caramalt
2% Dark Crystal

Should be quite an intense sucker with that malt bill and being hopped to the walls with Simcoe, Magnum, Cascade and Centennial it should prove to have some added benifits with long term bottle storage for everything to mingle and mellow.

Its 9:20, i havn't finished my morning coffee and i already want a BIG IPA for breakfast!

 

[yardy]

i think i might use biab if i go for a roggenbier or a really big RyeIIPA kept for long term storage i have in the 'thinkbox' for when i get my rye malt from the bulk buy :super:

The idea for the RyeIIPA is @ 9%, 90 IBU and around 11g/L hop use! :beerbang:
something like:
60% Rye
25% Pils/Pale
8% Biscuit
5% Caramalt
2% Dark Crystal

Should be quite an intense sucker with that malt bill and being hopped to the walls with Simcoe, Magnum, Cascade and Centennial it should prove to have some added benifits with long term bottle storage for everything to mingle and mellow.

Its 9:20, i havn't finished my morning coffee and i already want a BIG IPA for breakfast!

what yeast do you think for this 4star ?

K-97, imo, works well with the spice of the rye

cheers

 

[under]

2.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 50.00 %
1.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 30.00 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 10.00 %
0.20 kg Carahell (Weyermann) (25.6 EBC) Grain 4.00 %
0.20 kg Carared (Weyermann) (47.3 EBC) Grain 4.00 %
0.10 kg Melanoidin (Weyermann) (59.1 EBC) Grain 2.00 %
8.00 gm B-Saaz [8.00 %] (75 min) (First Wort Hop) Hops 7.0 IBU
8.00 gm Cascade [5.70 %] (75 min) (First Wort Hop) Hops 5.6 IBU
10.00 gm Cascade [5.70 %] (20 min) Hops 3.7 IBU
10.00 gm B-Saaz [8.00 %] (20 min) Hops 4.6 IBU
10.00 gm Cascade [5.70 %] (0 min) Hops -
10.00 gm B-Saaz (Motueka) [8.00 %] (0 min) Hops -

Something I thought id try out. Tatstes nice into cube. 0min hops were in the cube.

 

[Fourstar]

what yeast do you think for this 4star ?
K-97, imo, works well with the spice of the rye
cheers

As this is an american IPA i would probably use 1272 (clean yeast of choice for me) or maybe something british like 1968 for something different, although i'd be concerned with attenuation issues using 1968.

i dont think i would botherwith a weizen yeast for an IPA but for a roggen, certainly! I'd use good old 3068.

Actually, just looking at thait grain bill if i subbed the biscuit for munich, dropped the OG down to 1.050, hopped to 15 IBU with hallertau it would make a decent roggen with 3068. :icon_drool2:

 

[yardy]

As this is an american IPA i would probably use 1272 (clean yeast of choice for me) or maybe something british like 1968 for something different, although i'd be concerned with attenuation issues using 1968.

i dont think i would botherwith a weizen yeast for an IPA but for a roggen, certainly! I'd use good old 3068.

Actually, just looking at thait grain bill if i subbed the biscuit for munich, dropped the OG down to 1.050, hopped to 15 IBU with hallertau it would make a decent roggen with 3068. :icon_drool2:

I wouldnt say K-97 is a weizen yeast, but I suppose it was the dry yeast choice before WB-06 replaced it, I've read where it's been used in Alts with some good results.
I wasn't really suggesting it for style, more that I've found it goes well in a Rye, or at least the ones I've brewed :icon_cheers:

cheers

 

[Fourstar]

I wouldnt say K-97 is a weizen yeast, but I suppose it was the dry yeast choice before WB-06 replaced it, I've read where it's been used in Alts with some good results.
I wasn't really suggesting it for style, more that I've found it goes well in a Rye, or at least the ones I've brewed :icon_cheers:
cheers

Sorry, my mistake i was thinking of WB-06 (shows how often i use dry yeasts these days). Just having a look at some details it sounds like a decent contender for styles requiring high attenuation and low fruityness like the alts. I'd probabaly compare it to the specs of Wyeasts German Ale or even the American Wheat strain, also considering they are low flocculators like K97. It sounds like a rather neutral 'dusty' i hate flocculating strain.

Cheers! :icon_cheers:

 

[Maple]

snip... or a really big RyeIIPA kept for long term storage .....

Kept for long term storage, ha...good luck - you'll be brewing it again and again cuz it seems that the keg almost empties itself... mine does anyway.

Just a suggestion, key the Rye back to about 40% and replace the balance with pils/ale malt. chuck the cara and crystal you have and sub that with Carared and Cara (either amber or aroma) and you've got my house IPA (at 7% and 70 IBU though)