What Are You Brewing III

[Fourstar]

Sorachi Ace Pale Ale being brewed today.

Im not going to use US yeast purely becuase i cannot be arsed culturing up a slant ATM. Instead I'm interested to see what 1469 imparts on a US style. Im going to repitch it fvrom my English Pale ale. Im highly anticipating the lemon curd tart pale ale. :icon_drool2:

Sorachi Ace Pale Ale
American Pale Ale

Type: All Grain
Date: 3/11/2010
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
5.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 89.29 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 8.93 %
0.10 kg Caramalt (Joe White) (17.3 SRM) Grain 1.79 %
15.00 gm Sorachi Ace [11.60 %] (60 min) (First Wort Hop) Hops 20.5 IBU
20.00 gm Sorachi Ace [11.60 %] (15 min) Hops 12.3 IBU
30.00 gm Sorachi Ace [11.60 %] (0 min) Hops -
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs West Yorkshire (Wyeast Labs #1469) Yeast-Ale

Beer Profile
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.77 %
Bitterness: 32.8 IBU
Est Color: 5.3 SRM

Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 16.00 L of water at 73.0 C 67.0 C
10 min Mash Out Add 10.00 L of water at 83.9 C 73.0 C

 

[bconnery]

Sorachi Ace Pale Ale being brewed today.

Im not going to use US yeast purely becuase i cannot be arsed culturing up a slant ATM. Instead I'm interested to see what 1469 imparts on a US style. Im going to repitch it fvrom my English Pale ale. Im highly anticipating the lemon curd tart pale ale. :icon_drool2:

Sorachi Ace Pale Ale
American Pale Ale

Type: All Grain
Date: 3/11/2010
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
5.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 89.29 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 8.93 %
0.10 kg Caramalt (Joe White) (17.3 SRM) Grain 1.79 %
15.00 gm Sorachi Ace [11.60 %] (60 min) (First Wort Hop) Hops 20.5 IBU
20.00 gm Sorachi Ace [11.60 %] (15 min) Hops 12.3 IBU
30.00 gm Sorachi Ace [11.60 %] (0 min) Hops -
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
6.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs West Yorkshire (Wyeast Labs #1469) Yeast-Ale

Beer Profile
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.77 %
Bitterness: 32.8 IBU
Est Color: 5.3 SRM

Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 16.00 L of water at 73.0 C 67.0 C
10 min Mash Out Add 10.00 L of water at 83.9 C 73.0 C

It isn't 1469 but I've used 1026 in a similar situation and it goes great with big flavoured US style hops. It does mute them a bit, but not in bad way.
Pigs Fly Pale Ale, which I've enjoyed a couple of bottles of recently, combines a London ale yeast with Cascade and Chinook.
If you were to get some of that stonefruit combined with lemon it could be quite interesting...
I think someone else said they got Mango from Sorachi Ace too, so that could combine well as well...

Be interested to see how it goes!

 

[drsmurto]

About to decoction mash out the cascade (home-grown) version of my house ale. I still think of it as a golden ale as the colour is similar and the grist % similar to the golden ale with rye instead of wheat and vienna instead of munich.

2.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 48.97 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 22.78 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 22.78 %
0.24 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.47 %
10.00 gm Magnum [15.50 %] (60 min) Hops 20.2 IBU
30.00 gm Cascade - Mt Torrens [7.00 %] (15 min) Hops 12.3 IBU
40.00 gm Cascade - Mt Torrens [7.00 %] (0 min) Hops -
1 Pkgs Rogue Pacman (Wyeast #1724) Yeast-Ale

20L
OG 1.046
IBU 33
EBC 18

First time using home-grown cascade, looking forward to it as the smell when picking them was very nice. Have guesstimated 7% for the alpha acids.

Will make the same recipe using home-grown goldings, POR and Victoria. I've made the chinook version twice now and it's such an easy drinking beer.

Put this beer on a handpump at the case swap and it was drained. The hops are a tad muted and the general consensus is that cascade grown in my backyard is much less pungent that the US variety.

Brewing a few more of these this weekend with the other homegrown hops.

 

[Bribie G]

Went out this morning and told my Cluster bines to hurry up and grow I expect they are concentrating on rhizome production at the moment, they better be.

I'm getting the hang of water additions, listened to Jamil and John for 4 hours on the train - "putting the testicle into technical" and brewing a strong golden Yorkshire ale today with the Chloride / Sulphate ratio slanted towards t' Pennines supply :icon_cheers:

Promised Gold

5.00 kg Pale Malt, Golden Promise (Thomas Fawcett) (5.9 EBC) Grain 86.96 %
0.25 kg Corn, Flaked (2.6 EBC) Grain 4.35 %
0.20 kg Caramalt Barrett Burston (40.0 EBC) Grain 3.48 %

67 degrees 60 mins, then mashout 78 degrees.
90 min boil

0.30 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 5.22 %
45.00 gm Challenger [7.50 %] (45 min) Hops 31.5 IBU
50.00 gm Styrian Goldings [5.40 %] (10 min) Hops 10.0 IBU
15.00 gm Styrian Goldings plug into keg in teaball [5.40 %] (Dry Hop 7 days) Hops -

1 Pkgs West Yorkshire (Wyeast Labs #1469) [Starter 125 ml] Yeast-Ale

21 L batch for kegging only, around 6% ABV

 

[randyrob]

Rob's Brown Ale (American Brown Ale)

Original Gravity (OG): 1.060 (P): 14.7
Colour (SRM): 23.6 (EBC): 46.5
Bitterness (IBU): 44.1 (Average)

69.5% Pale Ale Malt
10% Munich I
6% Carahell
5% Wheat Malt
3.5% Caramunich III
3% Chocolate
3% Chocolate, Pale

0.4 g/L Magnum (14.4% Alpha) @ 60 Minutes (Boil)
1.2 g/L Centennial (9.2% Alpha) @ 10 Minutes (Boil)
1.2 g/L Citra (11.1% Alpha) @ 10 Minutes (Boil)
1.2 g/L Centennial (9.2% Alpha) @ 5 Minutes (Boil)
1.2 g/L Citra (11.1% Alpha) @ 5 Minutes (Boil)
1.2 g/L Centennial (9.7% Alpha) @ 0 Minutes (Boil)
1.2 g/L Citra (11.1% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

 

[RdeVjun]

Promised Gold

5.00 kg Pale Malt, Golden Promise (Thomas Fawcett) (5.9 EBC) Grain 86.96 %
0.25 kg Corn, Flaked (2.6 EBC) Grain 4.35 %
0.20 kg Caramalt Barrett Burston (40.0 EBC) Grain 3.48 %

67 degrees 60 mins, then mashout 78 degrees.
90 min boil

0.30 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 5.22 %
45.00 gm Challenger [7.50 %] (45 min) Hops 31.5 IBU
50.00 gm Styrian Goldings [5.40 %] (10 min) Hops 10.0 IBU
15.00 gm Styrian Goldings plug into keg in teaball [5.40 %] (Dry Hop 7 days) Hops -

Just spotted the Challenger timing BribieG, would you care to elaborate? I'm guessing its to reduce the likelihood of wanting this stuff for breakfast (i.e. marmalade)?
Its been quite a while since I used polenta in a UK Bitter, this recipe has me wondering if I just used too much in the past. Hey, I suspect those teaball hops are a bit lower in %AA, but it is inconsequential at that point and overall it does look just delicious. :icon_drool2:

 

[Bribie G]

I had a pack of 90g of Challenger sitting in the freezer for about 4 months so decided to use half this time and half next, and reduce boil time to take advantage of them being a 'dual purpose' hop and actually retaining a bit of Marmalade in the finished beer :icon_cheers: I don't actually like huge IBUs in my beers which is why I've always been put off by a lot of the APAs that I get to taste at meetings etc, although getting to taste all the APAs at the last BABBs annual comp made me realise they don't have to be that way.

 

[under]

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Aussie Lager
Brewer: Dazza
Asst Brewer:
Style: Premium American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 19.00 L
Boil Size: 22.88 L
Estimated OG: 1.046 SG
Estimated Color: 6.0 EBC
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.75 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 73.03 %
0.61 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 16.23 %
0.31 kg Maize, Flaked (Thomas Fawcett) (3.9 EBC) Grain 8.11 %
0.10 kg Carapils / Carafoam (Weyermann) (3.9 EBC) Grain 2.63 %
10.50 gm Pride of Ringwood [9.00 %] (60 min) Hops 12.7 IBU
10.00 gm Pride of Ringwood [9.00 %] (20 min) Hops 7.3 IBU


Mash Schedule: My Mash
Total Grain Weight: 3.77 kg

 

[schooey]

Recipe: Shazzam Hefe
Brewer: Schooey
Asst Brewer: Dita Von Teese
Style: Weizen/Weissbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 45.00 L
Boil Size: 51.51 L
Estimated OG: 1.050 SG
Estimated Color: 3.6 SRM
Estimated IBU: 16.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 63.2 %
2.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 26.3 %
1.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 10.5 %
40.00 gm Hallertauer Mittelfrueh [6.30%] (60 min) Hops 13.6 IBU
20.00 gm Hallertauer Mittelfrueh [6.30%] (10 min) Hops 2.5 IBU
1.50 gm CaSO4 (gypsum)(Mash)
1.00 gm MgSO4 (Epsom Salt)(Mash)
2.00 gm CaCl (Mash)
2.00 gm CaSO4 (gypsum)(Kettle)
0.5 gm CaCO3 (chalk)
1.00 Whirlfloc (10 minutes)


Mash Schedule: Zwickel Hefe Mash
Total Grain Weight: 9.50 kg
----------------------------
Name Description Step Temp Step Time
Step Add 38.00 L of water at 36.2 C 35.0 C 20 min
Step Add 0.00 L of water at 42.0 C 42.0 C 20 min
Step Add 0.00 L of water at 63.0 C 63.0 C 30 min
Step Add 0.00 L of water at 72.0 C 72.0 C 30 min
Step Add 0.00 L of water at 78.0 C 78.0 C 10 min

Fermented at 17C with WLP300

 

[raven19]

Brew Adelaide's Stammitch Challenge - mini batch crushed will make tomorrow arvo...

Style: Irish Red Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 10.00 L
Boil Size: 15.25 L
Estimated OG: 1.055 SG
Estimated Color: 31.9 SRM
Estimated IBU: 26.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.18 kg JW Ale Malt (3.0 SRM) Grain 80.00 %
0.22 kg Caramunich I (90.0 SRM) Grain 8.00 %
0.22 kg Carared (50.0 SRM) Grain 8.00 %
0.08 kg Caraaroma (350.0 SRM) Grain 3.00 %
0.03 kg Roast Barley (1400.0 SRM) Grain 1.00 %
9.00 gm Target [9.40 %] (60 min) Hops 20.0 IBU
5.00 gm Target [9.40 %] (20 min) Hops 6.7 IBU
0.22 items Whirlfloc (Boil 15.0 min) Misc
0.23 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs 1084 (Wyeast (Gen 1 from Phillip)) Yeast-Ale


Mash Schedule: Raven's RIMS
Total Grain Weight: 2.73 kg
----------------------------
Raven's RIMS
Step Time Name Description Step Temp
10 min Protein Rest Add 8.19 L of water at 59.1 C 55.0 C
50 min Mash 1 Heat to 63.0 C over 15 min 63.0 C
10 min Mash Out Add 0.00 L of water at 78.0 C 78.0 C

 

[drsmurto]

Have fun Schooey :icon_chickcheers:

 

[Effect]

Brew Adelaide's Stammitch Challenge - mini batch crushed will make tomorrow arvo...

Style: Irish Red Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 10.00 L
Boil Size: 15.25 L
Estimated OG: 1.055 SG
Estimated Color: 31.9 SRM
Estimated IBU: 26.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.18 kg JW Ale Malt (3.0 SRM) Grain 80.00 %
0.22 kg Caramunich I (90.0 SRM) Grain 8.00 %
0.22 kg Carared (50.0 SRM) Grain 8.00 %
0.08 kg Caraaroma (350.0 SRM) Grain 3.00 %
0.03 kg Roast Barley (1400.0 SRM) Grain 1.00 %
9.00 gm Target [9.40 %] (60 min) Hops 20.0 IBU
5.00 gm Target [9.40 %] (20 min) Hops 6.7 IBU
0.22 items Whirlfloc (Boil 15.0 min) Misc
0.23 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs 1084 (Wyeast (Gen 1 from Phillip)) Yeast-Ale


Mash Schedule: Raven's RIMS
Total Grain Weight: 2.73 kg
----------------------------
Raven's RIMS
Step Time Name Description Step Temp
10 min Protein Rest Add 8.19 L of water at 59.1 C 55.0 C
50 min Mash 1 Heat to 63.0 C over 15 min 63.0 C
10 min Mash Out Add 0.00 L of water at 78.0 C 78.0 C

I think it is a 60 and a 40 min addition mate...

Cheers

 

[jbirbeck]

I think it is a 60 and a 40 min addition mate...

Cheers

60 and 45 I thought

 

[raven19]

I think it is a 60 and a 40 min addition mate...

Cheers

60 and 45 I thought

Will check the thread during mashing tonight lads. Cheers for the heads up though.

 

[Pennywise]

Got some 3068 building up for a Dunkelwiezen that will be brewed tomorrow. Making this one real simple, 50% munich 2, 50% wheat and will ferment at 16 for a week then 20 for another. Single 60 min hop additition of whatever I have that's relevant and low Co-Humulone. Hopefully this one comes out un-infected

 

[jbirbeck]

Have a FES and my Explorer Rye Ale planned.

FES
70% Ale
10% Flaked Barley/oats
5% Brown
5% Roast
2.5% Choc
7.5% dark Crystal
Target to bitter IBU 55
Wyeast 1026



Explorer Rye
80% Ale
20% rye
Cluster 60mins to 15 IBU
1.5g/l marco polo 20m
1.5g/l Marco Polo flameout.
wyeast 1084

Looking forward to it. Will also be kegging my Challenging IPA perceptions (SMaSH). I need to get some more Challenger, great hop!

 

[argon]

About to make an order for either an LCPA clone or a Rye ESB. Want to do my LFPA coming in to summer would be nice.... but have 2 beers with cascade and chinook cubed up. On the other hand, I have a yeast cake of 1469 ready for use and i'd like to try using Rye for the first time too.... decisions, decisions.

LFPA House Batch

Estimated OG: 1.055 SG
Estimated Color: 11.9 EBC
Estimated IBU: 43.5 IBU

7.13 kg Ale Malt (Barrett Burston) (6.0 EBC) Grain 70.25 %
1.96 kg Munich I (Weyermann) (14.0 EBC) Grain 19.31 %
0.53 kg Carapils(Weyermann) (3.9 EBC) Grain 5.22 %
0.53 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5.22 %
10.00 gm Chinook [11.40 %] (60 min) Hops 6.1 IBU
30.00 gm Chinook [11.40 %] (Dry Hop 5 days) Hops -
30.00 gm Cascade [5.00 %] (Dry Hop 5 days) Hops -
34.00 gm East Kent Goldings [5.60 %] (60 min) Hops 10.2 IBU
20.00 gm Cascade [5.00 %] (20 min) Hops 2.9 IBU
20.00 gm Chinook [11.40 %] (20 min) Hops 7.4 IBU
30.00 gm Cascade [5.00 %] (10 min) Hops 2.6 IBU
30.00 gm Chinook [11.40 %] (10 min) Hops 6.6 IBU
45.00 gm Cascade [5.00 %] (5 min) Hops 2.2 IBU
45.00 gm Chinook [11.40 %] (5 min) Hops 5.5 IBU
1 Pkgs American Ale (Wyeast Labs #1056) [StarteYeast-Ale

Rye ESB II

Estimated OG: 1.054 SG
Estimated Color: 34.4 EBC
Estimated IBU: 44.7 IBU

8.13 kg Ale - Golden Promise TF (Floor Malted) (6.Grain 77.20 %
1.19 kg Rye Malt (Weyermann) (5.0 EBC) Grain 11.27 %
0.49 kg Rye Caramel Malt (Weyermann) (175.0 EBC) Grain 4.61 %
0.24 kg Amber Malt (120.0 EBC) Grain 2.31 %
0.24 kg Caramalt Dark Malt (Thomas Fawcett) (85.0 Grain 2.31 %
0.24 kg Chocolate Malt Pale (Thomas Fawcett) (650.Grain 2.31 %
45.00 gm Fuggle [7.70 %] (60 min) Hops 18.2 IBU
45.00 gm East Kent Goldings [5.60 %] (45 min) Hops 12.1 IBU
45.00 gm East Kent Goldings [5.60 %] (30 min) Hops 10.2 IBU
45.00 gm Styrian Goldings [5.00 %] (10 min) Hops 4.3 IBU
1 Pkgs West Yorkshire (Wyeast Labs #1469) [StarteYeast-Ale

 

[bconnery]

Rye ESB II

Estimated OG: 1.054 SG
Estimated Color: 34.4 EBC
Estimated IBU: 44.7 IBU

8.13 kg Ale - Golden Promise TF (Floor Malted) (6.Grain 77.20 %
1.19 kg Rye Malt (Weyermann) (5.0 EBC) Grain 11.27 %
0.49 kg Rye Caramel Malt (Weyermann) (175.0 EBC) Grain 4.61 %
0.24 kg Amber Malt (120.0 EBC) Grain 2.31 %
0.24 kg Caramalt Dark Malt (Thomas Fawcett) (85.0 Grain 2.31 %
0.24 kg Chocolate Malt Pale (Thomas Fawcett) (650.Grain 2.31 %
45.00 gm Fuggle [7.70 %] (60 min) Hops 18.2 IBU
45.00 gm East Kent Goldings [5.60 %] (45 min) Hops 12.1 IBU
45.00 gm East Kent Goldings [5.60 %] (30 min) Hops 10.2 IBU
45.00 gm Styrian Goldings [5.00 %] (10 min) Hops 4.3 IBU
1 Pkgs West Yorkshire (Wyeast Labs #1469) [StarteYeast-Ale

Go the Rye ESB. Mine was one of the best beer I've made I think.
Definitely with the Caramel Rye in there too...

 

[argon]

Go the Rye ESB. Mine was one of the best beer I've made I think.
Definitely with the Caramel Rye in there too...

Actually i'm pretty sure that recipe is yours (or at least based on yours) with the exception of the hop schedule. I've been keen to do a rye esb since tasting the Sunshine Coast Rye ESB a few week back :icon_drool2:

Only consideration is the lautering... with approx 15% (including the caramel rye) do you reckon this would cause any problems?

 

[boriskane]

gonna be putting down 5 pale ales in a row and letting them mature for the summer next year, might stick to this simple malt bill or tweak the proportions a little and change the hops around with each batch so i can learn the differences and improve ag method.

using the ekg in this to mirror lcpa, and i like the centennial aroma/flavour

3.50 kg BB Ale Malt (5.9 SRM) 81.4 %
0.50 kg Munich Malt - 10L (10.0 SRM) 11.6 %
0.30 kg Wheat Malt, Bel (2.0 SRM) 7.0 %

30.00 gm Goldings, East Kent [5.90%] (60 min) 15.7 IBU
10.00 gm Centennial [10.00%] (20 min) 5.4 IBU
10.00 gm Centennial [10.00%] (15 min) 4.4 IBU
10.00 gm Centennial [10.00%] (10 min) 3.2 IBU
40.00 gm Centennial [10.00%] (Dry Hop 7 days)

US05