What Are You Brewing III

[Pete2501]

Put this to bed about 2pm. We couldn't really differentiate between the Chinook and Cascade as they had twined together and up into a Mulberry tree. Anyway we picked 200g and then decided bugger it - lets wack em all in. 100g at 15 and 100g at 0 min. Holy Freholi this thing smells and tastes awesome.

Screwy

Jealous much. Yes I am

 

[manticle]

Very basic aussie ale attempt for tomorrow (cracking the grist tonight)

Aussie bitter

Type: All grain
Size: 22 liters
Color: 6 HCU (~5 SRM)
Bitterness: 35 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 4kg JW ale
500g Wheat malt
250g Belgian biscuit
Mash: 60 mins 70% efficiency, 65 degrees
Boil: 60 minutes SG 1.038 30 liters
200g Dextrose
Hops: 30g Pride of Ringwood (9% AA, 60 min.)
US05


Also going to make a small hopless dubbel to add to my 10L batch of bourbon oak and vanilla sour (want to fill a 15L glass demijohn to avoid headspace)

3 kg pils
25 choc
25 special B
50 biscuit
12 L preboil, final volume 5-8 L.
Mash 68 deg , 45 mins, boil 40 mins chill and and add gently to ageing beer, ferment 7days, rack to glass demijohn with more vanilla, leave for a long, long time.

Any remainder can be frozen for starter wort for planned future dubbels

 

[glennheinzel]

Eric8 and I did a brew each at his place this morning. My beer is designed as a "gateway" beer for the masses.

Size: 20.0 L
Efficiency: 70.0%
Original Gravity: 1.050
Terminal Gravity: 1.012
Alcohol: 5%
Bitterness: 19.4

Ingredients:
2.5 kg Pilsner Malt
1.5 kg Maris Otter Pale Ale Malt
1 kg Munich TYPE I

16.0 g Centennial (9.7%) - added during boil, boiled 60 min
16.0 g Centennial (9.7%) - steeped after boil

US-05

 

[bum]

Just did the crush (mortar and pestle!) on this partial for the morning.

Pale malt 14%
Biscuit 14% (Yes, I am finally using it, Manticle. Thanks)
Munich I 12%
LDME

Magnum
Simcoe
Galaxy
Citra

I'm guessing (hoping) the Biscuit and Munich might be a little OTT together at those percentages but there is a plan here. I like to make reasonably highly bittered US-esque beers but am getting a bit tired of being newted on 2 longies so I'm going for a bitter but low grav example here. The hope is that the slightly raised chewiness (compared to my usual grain bill) will offset the lower alc and lower FG (although I am aiming to mash a couple degrees higher than I have in the past).

 

[Screwtop]

The hope is that the slightly raised chewiness (compared to my usual grain bill) will offset the lower alc and lower FG (although I am aiming to mash a couple degrees higher than I have in the past).

You got it, remember to balance hop bitterness with the lower FG too.

Screwy

 

[bum]

My plan was always going to depend on how I manage the fermentation on this one but a taste of the OG sample indicates my design was unreasonable - a bit too bitter already, even with a sweet wort to compensate. I'm using 1272 - anyone know if there is a temp I can use to push this strain to strip some of the hopping in primary? I know it is early days yet but not even my IPAs have been this bitter before pitch.

 

[bullsneck]

My plan was always going to depend on how I manage the fermentation on this one but a taste of the OG sample indicates my design was unreasonable - a bit too bitter already, even with a sweet wort to compensate. I'm using 1272 - anyone know if there is a temp I can use to push this strain to strip some of the hopping in primary? I know it is early days yet but not even my IPAs have been this bitter before pitch.

I know that low temps can impart a citrus flavour, so if your using American hops with similar characteristics, perhaps consider bumping up the temp dial a little.

 

[bum]

Nah, it should be fruity but not too much in the way of citrus (despite Citras' name).

Just had a taste of the refrigerated sample and the sweetness has come forward quite strongly. I guess I was hitting the panic button. I'll ride it out as planned.

 

[Peter Wadey]

I am heating the water for two Belgian Pale Ales, both same except the yeasts, Proculture Belgian Abbey and Belgian Trappist. Who will win, the monks or the commercials? Gee it's still dark under the liquid amber.. Will mash-in in 5 mins.

Comrade,
Are you praying for some divine intervention re the Liquid Amber in Autumn? Leaf drop all over during the working week would be nice.

Mashed a Nut Brown on Sunday & fermenting with a Yorkshire yeast. Something to counter all the Belgians Pales I can see on the horizon.

Pete

 

[T.D.]

I just ordered some of the Proculture Belgian Trappist, should arrive today. I have a strong ale sitting at home ready to be pitched, might do it tonight!

How did you find it Barry?

 

[Ross]

Trying to push the envelope on alcohol content & drinkabillity... This one has finished at 1% alc.
The beauty of these low alcohol beers is that they ferment out over night - Could have a grain to brain in 24 hours.
Not going to rush it though, will keg in next few days.

Hop Head Mild III

Type: All Grain
Date: 7/03/2010
Batch Size: 21.00 L
Brewer: Ross
Boil Size: 27.46 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Brewhouse Efficiency: 69.00

Amount Item Type % or IBU
0.00 kg Rice Hulls 1L by volume (0.0 EBC) Adjunct 0.00 %
0.60 kg Carahell (Weyermann) (25.6 EBC) Grain 20.82 %
0.60 kg Carared (Weyermann) (43.0 EBC) Grain 20.82 %
0.53 kg Areomatic Malt (Simpsons) (51.2 EBC) Grain 18.34 %
0.35 kg Rye Malt (Weyermann) (9.3 EBC) Grain 12.28 %
0.30 kg Caraaroma (Weyermann) (390.0 EBC) Grain 10.41 %
0.30 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.3 EBC) Grain 10.41 %
0.10 kg Brown Malt (Thomas Fawcett) (145.0 EBC) Grain 3.47 %
0.10 kg Chocolate Malt (Bairds) (1300.0 EBC) Grain 3.47 %
40.00 gm 4 mix Centeenial/Amarillo/Cascade/Simcoe [9.37 %] (20 min) Hops 32.3 IBU
80.00 gm 4 mix Centeenial/Amarillo/Cascade/Simcoe [9.37 %] (20 min) (Aroma Hop-Steep) Hops -
50.00 gm 4 mix Centeenial/Amarillo/Cascade/Simcoe [9.37 %] (5 min) Hops 13.3 IBU
1.00 tsp Salt (Boil 90.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Est Original Gravity: 1.027 SG
Measured Original Gravity: 1.027 SG
Measured Final Gravity: 1.019 SG
Actual Alcohol by Vol: 1.04 %
Bitterness: 45.5 IBU Calories: 262 cal/l
Est Color: 52.8 EBC
Mash 69c single infusion mash with single flood sparge.

Cheers Ross

 

[warra48]

This one's on the boil at present:

AIPA 18 litres

4000.00 gm Pale Malt (2 Row) UK (5.9 EBC) Grain 82.30 %
500.00 gm Munich 2 (25.0 EBC) Grain 10.29 %
200.00 gm Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 4.12 %
160.00 gm Crystal Medium (145.0 EBC) Grain 3.29 %
20.00 gm Magnum [14.00 %] (60 min) Hops 33.1 IBU
25.00 gm Chinook [11.40 %] (Dry Hop 7 days) Hops -
20.00 gm Chinook [11.40 %] (60 min) (First Wort Hop) Hops 29.6 IBU
35.00 gm Cascade '07 [6.30 %] (10 min) Hops 9.4 IBU
35.00 gm Cascade '09 [7.40 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
12.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1 Pkgs WLP001 starter

Pre-boil SG 1.048
Bitterness: 72.2 IBU (40.0-65.0 IBU)

 

[Stuster]

Wow. Really pushing it there, Ross.

Really like to hear how this turns out (even though the chances of me making something like that are somewhat slim. )

 

[Maple]

Also really interested to hear how that turns out Ross. nice use of Rye in that there recipe, will add that nice dimension that only Rye gives...

 

[Ross]

Wow. Really pushing it there, Ross.

Really like to hear how this turns out (even though the chances of me making something like that are somewhat slim. )

Just bought some BrewDog "Sink The Bismark" (41%), so should make an interesting side by side

cheers ross

 

[praxis178]

Along with ALL the other things I said I'd do this weekend is this weizen....

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Weizen
Brewer: Thomas Janstrom
Asst Brewer:
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 26.00 L
Estimated OG: 1.052 SG
Estimated Color: 8.5 EBC
Estimated IBU: 12.1 IBU
Brewhouse Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.25 kg Rice Hulls (0.0 EBC) Adjunct 5.1 %
3.00 kg Wheat Malt, Ger (3.9 EBC) Grain 61.3 %
1.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 30.7 %
0.07 kg Carahell (25.0 EBC) Grain 1.5 %
0.07 kg Melanoidin (Weyermann) (59.1 EBC) Grain 1.4 %
13.30 gm Pearle pellets [7.70%] (60 min) Hops 12.1 IBU
7.00 gm Pearle - fresh [7.00%] (0 min) (Aroma Hops) -
1.06 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Yeast-Wheat] 1000ml starter


Mash Schedule: Decoction Mash, Single -wheat-
Total Grain Weight: 4.89 kg
----------------------------
Name Description Step Temp Step Time
ferulic acid rest Add 16.16 L of water at 36.5 C 35.0 C 10 min
heat to protien rest Heat to 50.0 C over 20 min 50.0 C 30 min
Protein Rest Add 0.00 L of water at 50.0 C 50.0 C 35 min
Saccharification Decoct 7.10 L of mash and boil it 68.3 C 45 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

First decoction mash I've done so should be a fun day..... <_<

Edit: BTW anyone know of a source for bitter orange peal? Either dried or fresh: need about 10-15g for a Wit that is planned for later this month....

 

[Fourstar]

decided todo my 1st scottish today, added a little caramalt incase i underdo the caramelisation.

Wish me luck! :icon_cheers:

Scottish Kilt Splitter
Scottish Export 80/-

Type: All Grain
Date: 10/03/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.00

Ingredients
4.70 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 88.68 %
0.30 kg Carafoam (Weyermann) (2.0 SRM) Grain 5.66 %
0.20 kg Caramalt (Joe White) (17.3 SRM) Grain 3.77 %
0.10 kg Roasted Barley (Joe White) (412.9 SRM) Grain 1.89 %
10.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 14.6 IBU
25.00 gm Goldings, East Kent [4.80 %] (15 min) Hops 6.5 IBU
9.00 gm Calcium Chloride (Mash 60.0 min) Misc

Beer Profile
Est Original Gravity: 1.049 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.74 %
Bitterness: 21.1 IBU
Est Color: 11.4 SRM

Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 73.0 C 67.0 C
10 min Mash Out Add 8.00 L of water at 85.8 C 73.0 C

Notes
CaCl2 3g to mash
CaCl2 6g to boil
Sparge extra 5L for caramelisation of wort

 

[Maple]

decided todo my 1st scottish today, added a little caramalt incase i underdo the caramelisation.

Wish me luck! :icon_cheers:

I love how you can actually knock one out after work, enjoy it before the kids arrive.....

 

[winkle]

It'll be a pretty full on brewing weekend to fill thirsty fermenters/kegs.
Tomorrow night the Shootin' Saison gets brewed (should have been 2 weeks ago but I'd run out of wheat).
And Friday night or Saturday morning this one inspired by 4*'s ************ Wit gets the nod.

Bisayan Maputi
Witbier

Type: All Grain
Batch Size: 20.00 L
Boil Size: 22.89 L
Boil Time: 70 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
2.50 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 47.62 %
2.00 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 38.10 %
0.50 kg Wheat, Torrified (1.7 SRM) Grain 9.52 %
0.25 kg Munich Malt - 10L (10.0 SRM) Grain 4.76 %
25.00 gm Styrian Goldings [5.40 %] (60 min) Hops 15.0 IBU
0.25 tsp Koppafloc (Boil 10.0 min) Misc
4 items Pandan leaves, dried (Boil 5.0 min) Misc
5 items Calamansi (Boil 5.0 min) Misc
7.00 gm Coriander Seed (Boil 5.0 min) Misc
7.00 gm Ginger Root (Boil 12.0 min) Misc
250 gm Rice Hulls (Mash 60.0 min) Misc
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat

Sundays effort will be a mild based on Snows Batemans Clone recipe he posted a while back. Good breakfast beer.

Breakfast Mild
Mild

Type: All Grain
Batch Size: 23.00 L
Boil Size: 26.77 L
Boil Time: 70 min Equipment: My Equipment
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
2.80 kg Pale Malt, Maris Otter (3.0 SRM) Grain 74.87 %
0.40 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.70 %
0.30 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 8.02 %
0.14 kg Black (Patent) Malt (500.0 SRM) Grain 6.42 %
0.10 kg Brown Malt
22.00 gm Challenger [7.50 %] (70 min) Hops 20.0 IBU
10.00 gm Goldings, East Kent [5.00 %] (10 min) (Aroma Hop-Steep) Hops -
0.29 tsp Koppafloc (Boil 10.0 min) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

 

[manticle]

Planning this for the weekend plus another go at my alt-type thing posted earlier (turned out delicious so I need to stock up)

Style: Belgian Dubbel
Type: All grain
Size: 22 liters
Color: 64 HCU (~26 SRM)
Bitterness: 29 IBU
OG: 1.072
FG: 1.016
Alcohol: 7.2% v/v (5.7% w/w)
Grain: 6kg JW Pilsner
250g Dingemans biscuit
100g Dingemans Special B
100g JW DK crystal 135-165L
50g JW choc
Mash: 70% efficiency
Boil: 75minutes
SG 1.053
preboil vol: 30 liters

600g Belgian candi sugar (D2 syrup) added incrementally after high krausen in 200g lots.

Hops: 30g Hallertauer (6.3% AA, 60 min.)
20g Hersbrucker (3.5% AA, 60 min.)

Mash@68 for 90 minutes
WY 3787 (big starter)