What Are You Brewing III

[randyrob]

House Pail (American Pale Ale)

Original Gravity (OG): 1.050 (P): 12.4
Colour (SRM): 6.9 (EBC): 13.6
Bitterness (IBU): 39.1 (Average)

92.5% Pale Ale Malt
5% Wheat Malt
2.5% Caramunich III

0.4 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
1.6 g/L Cascade (7.8% Alpha) @ 10 Minutes (Boil)
0.5 g/L Galaxy (15% Alpha) @ 10 Minutes (Boil)
1.6 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)
0.5 g/L Galaxy (15% Alpha) @ 5 Minutes (Boil)

0.7 g/L PH 5.2 @ 60 Minutes (Mash)
0.4 g/L Whirlfloc Tablet @ 15 Minutes (Boil)
0.7 g/L Yeast Nutrient @ 15 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes. Boil for 90 Minutes

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

 

[drew9242]

Planning to do 2 brews tommorow on my RDO. If i can get started at 5:00am i will do 2. Going to test drive a octoberfest and a munich dunkel. Will also be trying out some yeast nutrient that i got my hands on. Will see if it helps. I am thinking a 2L starter will be big enough for this yeast???

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Drew's Octoberfest
Brewer: Drew Ryder
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 31.06 L
Estimated OG: 1.053 SG
Estimated Color: 7.0 SRM
Estimated IBU: 21.8 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 68.63 %
1.50 kg Munich II (Weyermann) (8.5 SRM) Grain 29.41 %
0.10 kg Melanoiden Malt (20.0 SRM) Grain 1.96 %
30.00 gm Tettnang [4.50 %] (75 min) (First Wort HoHops 17.4 IBU
20.00 gm Hallertauer Hersbrucker [4.00 %] (15 min)Hops 4.4 IBU
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.10 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 13.30 L of water at 73.5 C 65.6 C
10 min Mash Out Add 8.51 L of water at 94.2 C 75.6 C




BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Munich Dunkel
Brewer: Drew Ryder
Asst Brewer:
Style: Munich Dunkel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 31.06 L
Estimated OG: 1.051 SG
Estimated Color: 15.0 SRM
Estimated IBU: 26.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Munich II (Weyermann) (8.5 SRM) Grain 58.25 %
2.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 38.83 %
0.10 kg Chocolate Malt (450.0 SRM) Grain 1.94 %
0.05 kg Melanoidin (Weyermann) (30.0 SRM) Grain 0.97 %
30.00 gm Tettnang [4.50 %] (90 min) Hops 16.3 IBU
10.00 gm Tettnang [4.50 %] (30 min) Hops 3.9 IBU
10.00 gm Hallertauer Hersbrucker [4.00 %] (30 min)Hops 3.5 IBU
15.00 gm Tettnang [4.50 %] (10 min) Hops 2.8 IBU
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 5.15 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 13.43 L of water at 71.9 C 65.6 C
10 min Mash Out Add 8.60 L of water at 93.5 C 75.6 C

 

[raven19]

Just bottled am old ale I've been aging for 3.5 years! :blink:

The hydro sample tasted beautiful - plenty of rich dark fruit & a definite alcohol note :beerbang:

Just wondering if you did anything specific while aging this? Simply an airlock or cubed with CO2 in a cube?

 

[crozdog]

Just wondering if you did anything specific while aging this? Simply an airlock or cubed with CO2 in a cube?

I just transferred to a cube & periodically released the co2 buildup.

 

[raven19]

Cool thanks for that.

 

[bum]

Currently mashing a somewhat scaled back version of a Deschutes Hop Henge clone.

OG 1064
24L
IBU 67

75% pale
17% Munich
8% light crystal

0.3gm/L Columbus @60
0.5gm/L Centennial @60
0.5gm/L Northern Brewer(US) @60
0.5gm/L Centennial @30
0.5gm/L Northern Brewer (US) @30
0.3gm/L Centennial @15
0.3gm/L Cascade @15
1.25gm/L Centennial @5
1.25gm/L Cascade @5
0.8gm/L Amarillo @5
0.5gm/L Centennial @0
0.5gm/L Cascade @0
0.5gm/L Amarillo @0
0.8gm/L Centennial @dry hop
0.8gm/L Cascade @dry hop
0.5gm/L Northern Brewer(US) @ dry hop

 

[jbirbeck]

Expecting the missus to go pop with Bub's number 3 shortly so I'm hoping to get a brew or two down.

partigyle Barleywine. 10l BW, and 20l ESB

The BW 1100 OG, ESB 1050

94% MO
5% Dark Crystal
1% Brown

Hopping for the BW
48 IBU Target FWH
11 IBU Target 20m
2.5 IBU Styrian 20m
1.5g/l Target flame out
1.5g/l Aurora flame out

Hopping for the ESB...hmm well I haven't worked that out. I think I was going to use Aurora throughout, maybe some Target and Magnum which is supposed to have some fuggle like qualities. I'm a bit light on for English hops. Maybe my ESB will become the perfect APA and I'll hit it with Simcoe, Columbus & Amarillo.

If I can I'll also do a Doppelbock as I don't think I'll have too much of a chance to brew once the wee one arrives.

 

[Duff]

Simple Weizen yesterday to fill a couple of kegs:

50% Wheat
40% Pils
10% Munich
Mt. Hood to 16IBU
OG: 1.052

Couldn't get any 3068 in time so am using the Danstar Munich. Used it once before with pretty good results. Am going the 30 rule, will pitch at 12C and raise to 18C to ferment.

Next weekend will be a quad-decoction pilsener, 3 hour mash. Gerard has inspired me with his awesome new pilsener at Paddy's in Sydney.

Cheers.

 

[FNQ Bunyip]

Next weekend will be a quad-decoction pilsener, 3 hour mash. Gerard has inspired me with his awesome new pilsener at Paddy's in Sydney.

Cheers.

This sounds interesting .

 

[Duff]

This sounds interesting .

Bring the girls around for the day mate, we're all settled in now.

The weizen should be on tap by then :chug:

Most welcome...

 

[bradsbrew]

Finally get to brew again............yippee


Anarchy in the Bitter Ale
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 60.0
Total Grain (kg): 9.500
Total Hops (g): 175.00
Original Gravity (OG): 1.042 (P): 10.5
Colour (SRM): 9.9 (EBC): 19.5
Bitterness (IBU): 27.1 (Average)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Golden Promise Malt (42.11%)
4.000 kg Maris Otter Malt (42.11%)
0.300 kg Chocolate, Pale (3.16%)
0.200 kg Crystal 120 (2.11%)
1.000 kg Wheat Malt (10.53%)

Hop Bill
----------------
90.0 g Willamette Pellet (4.7% Alpha) @ 60 Minutes (Boil) (1.5 g/l)
45.0 g East Kent Golding Pellet (4.8% Alpha) @ 15 Minutes (Boil) (0.8 g/l)
40.0 g Styrian Golding Pellet (5% Alpha) @ 0 Minutes (Boil) (0.7 g/l)

Single step Infusion at 66C for 90 Minutes.
Fermented at 20c with


Recipe Generated with BrewMate

 

[brettprevans]

(60 min)
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 %
8.00 gm Magnum [15.50 %] (60 min) Hops 16.2 IBU
30.00 gm Pride of Mt Torrens [9.00 %] (15 min) Hops 15.8 IBU
40.00 gm Pride of Mt Torrens [9.00 %] (0 min) Hops -
5.00 gm CaCO3
5.00 gm NaCl
10.00 gm CaSO4
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

20L
OG 1.046
IBU 32
EBC 18

Finished exams early. Heating the hlt for this now. Will mash at 63. Double batch.

 

[brettprevans]

Apparently I'm making a ******* version. No magnum, missed mash temp, 90min decoction mash.

 

[brettprevans]

Half way thru mash on NickJD's cluster red ale. Good way of clearing out excessive cluster stocks.

 

[philw]

about to bottle some Coopers sparkling that had a little Hops added to it


then next in will be a Coopers Wheat beer with the wheat Malt extract


the plan is after that have a crack at ginger beer

 

[Goofinder]

Just crushed the grain for this one... time to set up the brewery and get the HLT on timer.

Bandwagon IPA

90% JW Trad Ale
5% Biscuit
5% Dark Crystal

OG 1.060

Mash low to counteract the dark crystal a bit
Possibly some CaSO4 in the mash if I work out how much I should use in time

100gm Galaxy flowers distributed through the boil to get ~45-50 IBU, with whatever is left over dry hopped

Yeast TBD, probably Nottingham since I'm lazy

 

[raven19]

About to crush grain at Chap Chap's for an ESB MkII.

Double batch with EKG & Fugglely goodness...

 

[crozdog]

Simple Weizen yesterday to fill a couple of kegs:

50% Wheat
40% Pils
10% Munich
Mt. Hood to 16IBU
OG: 1.052

Couldn't get any 3068 in time so am using the Danstar Munich. Used it once before with pretty good results. Am going the 30 rule, will pitch at 12C and raise to 18C to ferment

Cheers.

Sounds nice Duff.

What's the 30 rule you mention?

 

[Effect]

Sounds nice Duff.

What's the 30 rule you mention?

It's a rule that some people swear by when brewing a weizen. It basically means that you start at 12 and finish at 18 (i.e. 12 + 18 = 30). I have only ever heard of people starting at 12 though and not at 10 or 11 and finishing at 20 or 19 respectively.

Apparently it gives you a 'good' amount of esters etc.

Cheers
Phil

 

[Tony]

Golden Saison

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 8.40
Anticipated OG: 1.038 Plato: 9.62
Anticipated EBC: 5.6
Anticipated IBU: 25.5
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
71.4 6.00 kg. Weyermann Pilsner Germany 1.038 4
23.8 2.00 kg. JWM Wheat Malt Australia 1.038 4
2.4 0.20 kg. Rice Gulls Australia 1.000 0
2.4 0.20 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
90.00 g. Czech Saaz Pellet 4.00 18.7 45 min.
10.00 g. Hallertauer Mittelfruh Pellet 6.30 3.3 45 min.
30.00 g. E.K Goldings Pellet 4.30 3.6 15 min.
40.00 g. Hallertauer Mittelfruh Pellet 6.30 0.0 0 min.


Yeast
-----

WYeast 3724 Belgian Saison