What Are You Brewing III

[winkle]

I like the way the swap brings out brewers imagination, I may have to knock up an out there Ale. Missing out on some of theses beers just can't happen to me. I have a Kaffir Lime tree that I can't keep away from my Thai/Asian cooking, been thinking of lots of Kaffir Lime at knock out in a pale ale?


Batz

I am sorely tempted to brew up a batch of Jungle Wit for that (Pandan leaves, ginger, and Calamansi) but I don't think you'd be into it .
So a batch of Table beer tomorrow, with the Xmas-swap Belgian Dark Strong Xmas Ale/Special on Saturday (abuse permitting)

 

[sav]

Brewing now

Bathurst shoot out brew day

American wheat

og 1050
est fg 1010
Ibs 13

BB Wheat 50%
BB Pils 50%


60min Amerillo
0min Amerillo

us o5

summers coming

cheers sav

 

[Nick JD]

Durian Ale anyone? :icon_vomit:

 

[Tony]

Im making a pre WW1 styled porter.


Old Style Porter

A ProMash Recipe Report

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

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 7.40
Anticipated OG: 1.062 Plato: 15.17
Anticipated EBC: 48.4
Anticipated IBU: 45.4
Brewhouse Efficiency: 73 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
81.1 6.00 kg. BB Ale Malt Australia 1.038 7
17.6 1.30 kg. TF Brown Malt UK 1.033 160
1.4 0.10 kg. TF Black Malt UK 1.033 1300

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
110.00 g. E.K Goldings Pellet 4.30 45.4 60 min.


Yeast
-----


Edit: found a 1.5 year old vial of 1469 so i will fire that up.

I have 2 new smack packs now Woot Woot

 

[goatherder]

Sounds good Tony. The bottle of porter aged on brett I gave you a couple of weeks back was a very similar recipe (a touch less brown, a touch more black).

I'm just about to mash in an American Wheat.

About 50:50 Wey Pils & Cryer wheat with a dash of pale crystal.
Mash it at 65 to about 1.046
Nelson Sauvin & Galaxy late for about 20IBUs.
I've got a packet of S-04 in the fridge, that'll do.

 

[Tony]

Sounds good Tony. The bottle of porter aged on brett I gave you a couple of weeks back was a very similar recipe (a touch less brown, a touch more black).

Yeah it inspired me...... i wont have the brett though
Had to use all this brown malt up somehow.

I've got a packet of S-04 in the fridge, that'll do.

hide on monday mate...... im gunna have to slap you! I have some bakers yeast in the fridge i could have lent you

Im thinking of making a hoppy american wheat and fermenting it with a belgian strain for some fun next.

 

[MattC]

Because the Stone and Wood Draught Ale is not on tap at one my locals like I thought it was...... I will hav another crack at trying to make one myself..

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Galaxy Pale Ale Mk III
Brewer: Matt Cawley
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 35.67 L
Estimated OG: 1.048 SG
Estimated Color: 7.0 EBC
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.75 kg Rice Hulls (0.0 EBC) Adjunct 11.11 %
2.50 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 37.04 %
1.50 kg Wheat Malt (3.0 EBC) Grain 22.22 %
1.00 kg Barrett Burston Ale Malt (6.0 EBC) Grain 14.81 %
1.00 kg Wheat, Torrified (3.3 EBC) Grain 14.81 %
30.00 gm Galaxy-Flowers [14.20 %] (Dry Hop 7 days)Hops -
20.00 gm Galaxy 2009 crop [13.40 %] (25 min) Hops 11.5 IBU
20.00 gm Galaxy 2009 crop [13.40 %] (10 min) Hops 5.7 IBU
20.00 gm Galaxy 2009 crop [13.40 %] (5 min) Hops 4.8 IBU
20.00 gm Galaxy 2009 crop [13.40 %] (0 min) (AromaHops -
0.50 tsp Kopperfloc (Boil 10.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 6.75 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 13.00 L of water at 56.3 C 50.0 C
40 min Saccrification Add 7.00 L of water at 98.4 C 65.0 C
10 min Mash Out Add 10.50 L of water at 98.4 C 75.6 C


Notes:
------
Add dry hop flowers when primary has all but finished and leave for 5 days then crash chill for 24 hours, then add to keg, no filtration or gelatine.

 

[potof4x]

Used my monster mill 3 for the first time yesterday. Milled 10 kg in about 1 minute(cue Tim the Toolman type grunting). Ran the rollers real close for a fine BIAB grind and no feed issues at all, but a little suprised how much load was placed on a 700W Drill.

Brewing today - Tonies Dark wheat Dunkelweizen and Zwickels simple weizen (again) both using 3638 yeast cakes left over from the first wheaties I brewed last week, and am now drinking. Delicious. Will be using Hallertau for both batches also.

Cheers

Rob

 

[revdrjbob]

Brewing 2 beers today after a 40Ltr RyePA yesterday. The first brews after the move to the new house. Had a couple of teething problems first up - couldn't find the thermometer, remembered it was broken in the move. Found the old candy thermo in F, that'd do the job, then there was the issue of "where did I put that extension cord?" Had to make the trip to the hardware store for a brand new yellow one... fancy. Got the RyePA on, and then cubed and still 20mins until I had to leave for work.

Today my first Black IPA and just a sessionable pale ale.

Happy brewing.

 

[Bribie G]

Put this on yesterday...

Style: Oatmeal Stout

TYPE: All Grain



Recipe Specifications

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

Batch Size: 23,00 L	  

Boil Size: 27,43 L

Estimated OG: 1,060 SG

Estimated Color: 62,2 EBC

Estimated IBU: 43,2 IBU

Brewhouse Efficiency: 70,00 %

Boil Time: 60 Minutes



Ingredients:

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

Amount		Item									  Type		 % or IBU	  

5,00 kg	   Pale Malt, Golden Promise (Thomas Fawcett)Grain		78,74 %	   

1,00 kg	   Oats, Rolled (3,9 EBC)					Grain		15,75 %	   

0,25 kg	   Roasted Barley (Joe White) (1398,7 EBC)   Grain		3,94 %		

0,10 kg	   Chocolate Wheat (Weyermann) (817,6 EBC)   Grain		1,58 %		

20,00 gm	  Fuggles [7,70 %]  (60 min)				Hops		 13,6 IBU	  

30,00 gm	  Galena [12,50 %]  (20 min)				Hops		 22,2 IBU	  

25,00 gm	  Goldings, East Kent [5,00 %]  (20 min)	Hops		 7,4 IBU	   

1 Pkgs		British Ale II (Wyeast Labs #1335)		Yeast-Ale

A kilo of rolled oats.. wonder if that could have anything to do with the set mash...

Sorry, came in late here.
UK two row malt such as Bairds or Thomas Fawcett are fairly low in diastatic power. I remember reading somewhere from Bairds that you shouldn't use more than 15 % of non malted adjuncts, can't find the link at the moment...
However in high adjunct beers Aussie Malts such as Barret Burston Ale, Galaxy or Pale Pilsener have heaps of Diastatic ooomph. I always use their Ale malt in stouts so I can chuck in heaps of oats, flaked barley etc. :icon_cheers:

 

[RdeVjun]

Used my monster mill 3 for the first time yesterday. Milled 10 kg in about 1 minute(cue Tim the Toolman type grunting). Ran the rollers real close for a fine BIAB grind and no feed issues at all, but a little suprised how much load was placed on a 700W Drill.

Brewing today - Tonies Dark wheat Dunkelweizen and Zwickels simple weizen (again) both using 3638 yeast cakes left over from the first wheaties I brewed last week, and am now drinking. Delicious. Will be using Hallertau for both batches also.

Hmm, now you'll have to do better than that Rob- 10kg is hardly going to make a dent in that stockpile of half a dozen- odd bags! Great stuff, glad to hear you've got a spell back home from work and can focus on the brewing for a bit. :icon_cheers:
FWIW, my Marga runs fine on a crappy old 9V cordless but I suppose it has has a slightly lower throughput, although it still rips 4kg through in only a few minutes.

Seeing as I've still got the lager fridge running, I brewed another one yesterday, a Dortmunder:
93% BoPils
5% Carapils
2% CaraBohemian (have never used it before)
Protein rest/ single decoction, then mashed at 64C.
18 IBU Saaz at 90
8 IBU Hallertauer Mittelfreuh at 20
2247PC at 10C, OG 1.055

I've just done a pair similar to this and they're growing on me despite the PITA they are to brew and ferment, so I figured I may as well make a couple more.

 

[A3k]

Hi fellas,
I'm just doing my final sparge of this batch.
the recipe below is for 70litres. i'm gonna chill 1 as is, then nochill and cube hop two, one with some galaxy and one Nelson.

The recipe started off as Tony's LCBA recipe. I've kept the grain bill, but the hops slowly morphed into this.

Cheers,
Al


Recipe Specifications
--------------------------
Batch Size: 70.00 L
Boil Size: 84.05 L
Estimated OG: 1.046 SG
Estimated Color: 8.4 EBC
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 kg Pale Malt, Maris Otter
2.80 kg Vienna Malt (Weyermann)
1.00 kg Wheat Malt, Pale
0.80 kg Carafoam (Weyermann)
28.00 gm Simcoe [12.20 %] (40 min) Hops 10.8 IBU
12.00 gm Amarillo Gold [8.60 %] (20 min) Hops 2.3 IBU
36.00 gm Centennial [9.20 %] (20 min) Hops 7.2 IBU
36.00 gm Saaz-B [8.00 %] (20 min) Hops 5.7 IBU
54.00 gm Saaz-B [8.00 %] (0 min) (Aroma Hop-Steep)Hops -
54.00 gm Centennial [9.20 %] (0 min) (Aroma Hop-StHops -
4 gm Calcium Chloride (Mash 60.0 min) Misc
4 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs American Ale (DCL Yeast #S-05) Yeast-Ale

 

[NickB]

Just cubed up MK 4 of my Rifle Range Dark Mild:


Recipe: Old Rifle Range Dark Mild (MK 4)
Style: 11A-English Brown Ale-Mild

Recipe Overview

Wort Volume Before Boil: 30.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.027 SG
Expected OG: 1.037 SG
Expected FG: 1.011 SG
Expected ABV: 3.4 %
Expected IBU (using Tinseth): 24.8
Expected Color: 37.9 EBC
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 2.500 kg (68.7 %) In Mash/Steeped
Belgian Biscuit Malt 0.250 kg (6.9 %) In Mash/Steeped
UK Medium Crystal 0.250 kg (6.9 %) In Mash/Steeped
UK Flaked Oats 0.250 kg (6.9 %) In Mash/Steeped
German CaraMunich II 0.125 kg (3.4 %) In Mash/Steeped
UK Pale Chocolate Malt 0.115 kg (3.2 %) In Mash/Steeped
UK Black Malt 0.075 kg (2.1 %) In Mash/Steeped
UK Peated Malt 0.050 kg (1.4 %) In Mash/Steeped
German Carafa II 0.025 kg (0.7 %) In Mash/Steeped

Hops
UK Pilgrim (10.4 % alpha) 10 g Loose Pellet Hops used 60 Min From End
UK Kent Golding (4.7 % alpha) 25 g Loose Pellet Hops used 20 Min From End

Other Ingredients
Gypsum 5 g used In Mash
Epsom Salts (Magnesium Sulfate) 2 g used In Mash
Gypsum 4 g used In Boil
Table Salt 2 g used In Boil
Koppafloc 1 g used In Boil

Yeast: Wyeast 1187-Ringwood Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 68 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins

Used up some bits and pieces as well, hit my efficiencies and slightly over volume so a win all around!

Cheers

 

[Fourstar]

Let us know how the Racer 5 works out, Fourstar. One of the highlights of my last US trip.

holy shit, this is the hoppiest beer i have ever brewed. i know it needs some time to mellow and i have filtered, kegged and force carbed this mosnter only hours ago. Wow, just wow. sweet malt, sugary toffee paired with a wall of dank hops. resinous, hoppy, chewy melon, mandarin, orange, spicyness and sweet alcohol.

bitterness is almost too much for my palate and is close to almost equal eating yeasty trub atthis point. really agressive on the palate. pushing that aside, the malt and hop combo is really good. i didnt think there was eough malt scrotum there to hold up the hops, but it looks like its working well. i'll give it a fortnight to mellow and im sure i'll be awaking with a hangover in the near future! :icon_drunk:

 

[Fourstar]

i'lll give it a fortnight to mellow and im sure i'll be awaking with a hangover in the near future!

well i ony had two pots of this monster and adunkelweizen and im feeling a little rough around the gills this morning.

 

[reviled]

Brewed this yesterday with a noobie kit brewer in attendance, struggled to get a decent boil going tho cos it was horrificly windy <_< Meaning I ended up with 23 litres instead of 20, but oh well...

6.5kg Golden Promise
315g Cara Red
250g Cara Pils
80g Crystal 120L

Mash - 45g Chinook
FWH - 35g Summit 15.9% (2 hour boil)
90 - 15g Summit
30 - 28g Summit, 28g Amarillo
0 - 30g Summit, 30g Amarillo, 30g Cascade
Dry - 30g Summit, 30g Amarillo, 30g Cascade

US-05

OG - 1076 and 147 IBU

 

[potof4x]

Milled the grain, ready to go and my thermometer has a flat battery. Seemed to be wandering in its death throes too.


Hopefully not too much damage to my last batches, and todays attempt at BribieG's malt liquor will go smooth as silk.

Cheers

Rob

 

[MattC]

On a cold wet windy night, I thought Id might as well punch out this lager with Nelson Sauvin Hops....

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: South Island Lager
Brewer: Matt Cawley
Asst Brewer:
Style: Bohemian Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 28.00 L
Boil Size: 35.67 L
Estimated OG: 1.052 SG
Estimated Color: 8.7 EBC
Estimated IBU: 29.4 IBU
Brewhouse Efficiency: 82.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.75 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 82.61 %
0.70 kg Munich Malt (17.7 EBC) Grain 12.17 %
0.30 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.22 %
25.00 gm Nelson Sauvin Flowers [11.40 %] (40 min) Hops 20.8 IBU
10.00 gm Nelson Sauvin Flowers [11.40 %] (20 min) Hops 3.7 IBU
10.00 gm Nelson Sauvin Flowers [11.40 %] (10 min) Hops 2.2 IBU
15.00 gm Nelson Sauvin Flowers [11.40 %] (5 min) Hops 2.7 IBU
30.00 gm Nelson Sauvin Flowers [11.40 %] (0 min) (Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1 Pkgs Urquell Lager (Wyeast Labs #2001) [StarterYeast-Lager


Mash Schedule: Double Infusion, Light Body
Total Grain Weight: 5.75 kg
----------------------------
Double Infusion, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 10.79 L of water at 55.6 C 50.0 C
40 min Saccrification Add 9.50 L of water at 86.7 C 65.5 C
10 min Mash Out Add 10.50 L of water at 97.2 C 75.6 C


Notes:
------
Flame out additions to be added after taking chiller out, prior to whirlpooling.


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

 

[grod5]

Lined up for tomorrow afternoon

Recipe: Hefe
Brewer: Greg
Asst Brewer: Molly (*)
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.54 L
Estimated OG: 1.052 SG
Estimated Color: 7.1 EBC
Estimated IBU: 12.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item
2.50 kg Pilsner (2 Row) Ger (3.9 EBC)
2.50 kg Wheat Malt, Ger (3.9 EBC)
25.00 gm Hallertauer [4.80 %] (60 min)
1.22 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs Bavarian Wheat Yeast (Wyeast Labs #3056) Yeast-Wheat

daniel

 

[amiddler]

Putting down my first Swarzbier on Sunday. Should be ready for Christmas and New Years celebrations.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Schwarzbier
Brewer: Andrew
Asst Brewer: Reuben
Style: Schwarzbier (Black Beer)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 50.00 L
Boil Size: 44.98 L
Estimated OG: 1.050 SG
Estimated Color: 54.2 EBC
Estimated IBU: 32.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Munich Malt (17.7 EBC) Grain 54.04 %
3.70 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 33.36 %
0.45 kg Carafa I (663.9 EBC) Grain 4.05 %
0.40 kg Chocolate Malt (886.5 EBC) Grain 3.60 %
0.35 kg Acid Malt (5.9 EBC) Grain 3.15 %
0.20 kg Caraaroma (256.1 EBC) Grain 1.80 %
75.00 gm Hallertau Tradition [8.00 %] (60 min) Hops 25.7 IBU
30.00 gm Hallertau Tradition [8.00 %] (20 min) Hops 6.2 IBU
20.00 gm Hallertau Tradition [8.00 %] (2 min) Hops 0.6 IBU

It is a copy of the Swarzbier from the Craftbrewer website, thanks Josh. Single infusion at 64'C

Drew