What Are You Brewing III

[bradsbrew]

Brewed this one up yesterday afternoon.

Kallangur Pils

Original Gravity (OG): 1.052 (P): 12.9
Colour (SRM): 2.9 (EBC): 5.7
Bitterness (IBU): 29.3 (Average)

2kg @ 16% Cane Sugar
1.5kg @ 12% Wheat Malt
8kg @ 64% Galaxy
1kg @ 8% Vienna

22g @ 0.3 g/l Green Bullet (13.6% Alpha) @ 60 Minutes (Boil)
60g @ 0.9 g/l Hallertau Mittlefrueh (4.6% Alpha) @ 15 Minutes (Boil)
45g @ 0.6 g/l Saaz (3.6% Alpha) @ 0 Minutes (Boil)
40g @ 0.6 g/l Hallertau Mittlefrueh (6.3% Alpha) @ 60 Minutes (Boil)

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

Fermented at 8c with Wyeast 2124 - Bohemian Lager


Recipe Generated with BrewMate

 

[Barry]

Just about to sparge a Biere de Garde and a 80/-. What a great morning.

 

[Frank]

SMaSH Bo Pils (AMB recipe challenge issued by Boston)

5.25 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 100.00 %
85.00 gm Saaz [3.60 %] (60 min) Hops 35.2 IBU
20.00 gm Saaz [3.60 %] (20 min) Hops 5.0 IBU
WY2278

20L
OG 1.050
IBU 40

Funny enough, I brewed the same beer yesterday. I used Wey Pils though and pushed out 60l, my CZ Saaz was 3.5% though.

 

[praxis178]

Funny enough, I brewed the same beer yesterday. I used Wey Pils though and pushed out 60l, my CZ Saaz was 3.5% though.

Not too far off of what I pushed out Thursday either where I used Vienna malt, and yeah my CZ Saaz is 3.61% and very fresh (this years crop, according to the lable)..... Can hardly wait, which is why I only do a couple of lagers/year just to hard on me and my inability to wait for good things to happen. LOL

 

[RdeVjun]

Funny enough, I brewed the same beer yesterday. I used Wey Pils though and pushed out 60l, my CZ Saaz was 3.5% though.

Hey Boston, Smurto & other AMBers, would you guys be decocting in that 100% base malt situation, or should I not have asked?
Seeing as it is cooling down, I'm doing another of my usual Munich Helles today, but I was toying with dispensing with the spec malt and going 100% Wey Pils and decocting.

 

[geoff_tewierik]

Trying out my White Chocolate Wit Bier today.

Just spent breaky time crunching the details into Beersmith, tried Beermate but it doesn't have step mashing as yet, so went back to Beersmith. Think I got everything right, as it's my first step mash on my system, so will be interesting to see if I get it right.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: White Chocolate Wit Bier
Brewer: Geoff Tewierik
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 26.73 L
Estimated OG: 1.077 SG
Estimated Color: 8.4 EBC
Estimated IBU: 15.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.50 kg Rice Hulls (0.0 EBC) Adjunct 6.85 %
3.00 kg Pilsner Galaxy Malt (Barrett Burston) (3.7Grain 41.10 %
3.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 41.10 %
0.80 kg Oats, Flaked (2.0 EBC) Grain 10.96 %
35.00 gm Saaz [4.00 %] (60 min) Hops 14.3 IBU
7.00 gm Saaz [4.00 %] (15 min) Hops 1.4 IBU
0.50 tsp Kopperfloc (Boil 10.0 min) Misc
2.00 tbsp Coriander Seed (Boil 0.0 min) Misc
7.00 items Orange Peel, Sweet (Boil 0.0 min) Misc
700.00 ml White Chocolate Extract Syrup (into Fermenter) Misc


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 7.30 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 13.72 L of water at 54.3 C 48.9 C
40 min Saccrification Add 12.19 L of water at 86.8 C 65.0 C
10 min Mash Out Add 14.23 L of water at 97.0 C 75.6 C

 

[_HOME_BREW_WALLACE_]

Just doing a quickie this arvo:


22Ltrs:

4kg Amber ale malt
500g Wheat
40g POR @ 45 Min

Gotta keep supplies up! Plus, i like very simple aussie style ales

 

[geoff_tewierik]

Just fired up the HLT and the safety switch kicked in, tried again and it kicked in again. Looks like there's an issue with the HLT, so no brewing today until I sort that out. Bugger!

 

[praxis178]

Just fired up the HLT and the safety switch kicked in, tried again and it kicked in again. Looks like there's an issue with the HLT, so no brewing today until I sort that out. Bugger!

Check the element for cracks, usual reason for (in my limited experience anyway) GFP activation. Oh yeah and bugs/crud at the element terminals (outside the vessel naturally), as this might also cause it to trip the circuit. The other options all require a sparky to track down/fix so I won't go there.

Good luck.

 

[Frank]

Hey Boston, Smurto & other AMBers, would you guys be decocting in that 100% base malt situation, or should I not have asked?
Seeing as it is cooling down, I'm doing another of my usual Munich Helles today, but I was toying with dispensing with the spec malt and going 100% Wey Pils and decocting.

I am a single infusion type of brewer,68-69C, for this one. Smurto's is hooked on decoctions, so no doubt he would have done it again with this brew.

 

[user 10246]

Am thinking about making this one. It's my first attempt at a recipe design, any comments appreciated (be kind)

Recipe: Mad Max Pale Ale
Brewer: Goldy
Asst Brewer: Max the Dog
Style: American Pale Ale
TYPE: Extract
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 11.00 L
Estimated OG: 1.036 SG
Estimated Color: 8.5 EBC
Estimated IBU: 29.1 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.10 kg Light Dry Malt (15.8 EBC) Dry Extract 42.31 %
1.50 kg Coopers Light Malt Extract (5.3 EBC) Extract 57.69 %
24.00 gm Pride of Ringwood [9.00 %] (60 min) Hops 17.1 IBU
14.00 gm Centennial [10.00 %] (30 min) Hops 8.5 IBU
14.00 gm Amarillo Gold [8.50 %] (10 min) Hops 3.4 IBU
1 Pkgs SafAle American Ale (US56) (DCL Yeast #S-0Yeast-Ale

 

[manticle]

Personally I'd just go with the centennial and amarillo as there's plenty of aa between them and they go well together. Not so sure about the PoR - I've used it but only on its own and only early.

I'd also think about breaking up your later hop additions (say 30 minutes onwards) into smaller amounts over 5 minute intervals and definitely have some at 5 and 0 minutes. Dry hop with at least 10 g of both once fermentation has slowed or finished.

Finally I'd consider upping the IBU to at least 35 and maybe steeping a little crystal, then balance the sweetness of the malt extract and grain with some dextrose (maybe 200-250g)

Alternatively make an Aussie style using just the PoR to that same IBU level (29ish) and just the single bittering addition. Again I'd add in the dex.

 

[user 10246]

Cool, thanks for the advice Manticle.

Forgot to mention that I want to keep the ABV down a bit too.

Cheers
Goldy

 

[manticle]

In that case I'd replace a small portion of the malt with some dex rather than just add in the extra.

 

[murrayr]

50th brew tomorrow so i'm doing something special:
Belgian Quadrupel:
23L batch
Pilsner malt: 9kg
Caramalt: 250g
Light Munich: 150g
Dark Munich: 250g
Vienna malt: 200g
Dark crystal: 120g
Chocolate: 100g

3 hour boil:
Belgian Candi syrup: 500g
Clear candi sugar: 250g
60 - Northern brewer: 25g
15 - Styrian goldings: 25g
- Hallertau: 15g
1 - Styrian goldings: 10g
- Hallertau: 10g

Yeast: WLP530 Abbey Ale. (Stepped up a couple of times to deal with the expected OG of 1.102)

been wanting to do a quadrupel for a while and finally had the cash...woot

Murray

 

[white.grant]

Just on the first hop addition for my NSW case swap beer

Recipe: smokey the porter
Brewer: Grant
Asst Brewer:
Style: Brown Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 26.00 L
Boil Size: 33.03 L
Estimated OG: 1.045 SG
Estimated Color: 22.8 SRM
Estimated IBU: 16.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.81 kg Pale Malt, Maris Otter (3.0 SRM) Grain 54.14 %
0.90 kg Smoked Malt (9.0 SRM) Grain 17.34 %
0.45 kg Brown Malt (65.0 SRM) Grain 8.67 %
0.45 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.67 %
0.29 kg Chocolate Malt (350.0 SRM) Grain 5.59 %
0.29 kg Wheat Malt (2.0 SRM) Grain 5.59 %
35.00 gm Fuggles [3.90 %] (60 min) Hops 15.7 IBU
14.00 gm Fuggles [3.90 %] (10 min) Hops 1.3 IBU
1.37 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London Ale (Wyeast Labs #1028) [Starter 12Yeast-Ale

Very subtle smoke aroma on the mash, hoping the yeast will draw it out a bit more

cheers

grant

 

[glennheinzel]

Choc Hazelnut Porter. Based mostly on Jamils recipe, although I added choc wheat instead of black malt.

Size: 21.0 L
Efficiency: 67.0%

Original Gravity: 1.066
Terminal Gravity: 1.019
Color: 28.06
Alcohol: 6.14%
Bitterness: 37.3

Ingredients:
5.5 kg Maris Otter
0.34 kg Chocolate Malt
0.23 kg Chocolate Wheat Malt
0.45 kg Light Crystal Malt
0.45 kg Dark Crystal Malt

35.0 g East Kent Goldings (5.0%) - added during boil, boiled 60.0 min
23.0 g Fuggle (5%) - added during boil, boiled 30.0 min
23.0 g Fuggle (5%) - added during boil, boiled 15.0 min
11.0 g East Kent Goldings (5.0%) - added during boil, boiled 0 min
11.0 g Fuggle (5%) - added during boil, boiled 0 min

230 g Cocoa Powder - added during boil, boiled 10.0 min
15 mL Hazelnut (extract) at bottling

1 ea Fermentis US-05 Safale US-05

 

[mje1980]

Daddy day care red

73% Trad ale
14.4% Carared
9.4% munich
1.1% black
2.1% Amber

1.044
28 IBU

Thames Valley II ale.

 

[jbirbeck]

Hey Boston, Smurto & other AMBers, would you guys be decocting in that 100% base malt situation, or should I not have asked?
Seeing as it is cooling down, I'm doing another of my usual Munich Helles today, but I was toying with dispensing with the spec malt and going 100% Wey Pils and decocting.

I am a single infusion type of brewer,68-69C, for this one. Smurto's is hooked on decoctions, so no doubt he would have done it again with this brew.

I did the same beer strangely enough a couple of weeks back now...massive whack of decocting...45, 55, 60 and 70

 

[drsmurto]

Hey Boston, Smurto & other AMBers, would you guys be decocting in that 100% base malt situation, or should I not have asked?
Seeing as it is cooling down, I'm doing another of my usual Munich Helles today, but I was toying with dispensing with the spec malt and going 100% Wey Pils and decocting.

I am a single infusion type of brewer,68-69C, for this one. Smurto's is hooked on decoctions, so no doubt he would have done it again with this brew.

I normally decoct pilsners, dunkels etc but since i punched out 2 brews in a row i took the KISS approach and did single infusions (66C)

Although i did do a decoction mashout

My usual schedule is 50-52, then decoct to 64-65. Sometimes i do another decoction to 70, other times i skip straight to mashout. I love decoctions and if i was only doing 1 brew i would have but they are time consuming.

I never have and never will add spec malt to a pilsner. I sometimes add up to 30% munich or vienna and on 1 occasion added melanoidin.