What Are You Brewing III

[Bribie G]

After being Chappo's slave for the day, Raven will hopefully be dropping in here on his way to the Sunny Coast, when he will be able to hoist my bag for me, with a Mid-Atlantic Red.

5000 TF MO
200 Carared
200 Caraaroma

250 sugaz

30 Magnum 60 mins
30 Willamette (It's WillAmette DAmmit ) 10 mins
30 Willamette cube hop

1469

 

[raven19]

After being Chappo's slave for the day, Raven will hopefully be dropping in here on his way to the Sunny Coast

Oi! Find ya own mash bitch!! <_<

:lol:

Been a good laugh with Raven. Looks like a nice brew Bribie even if you had dunk it tea bag style h34r:

Oh nooz Raven stayed logged in at as himself at Chappo Manor... BWAHAHAHAHAHAHA!!!!! (Time for mischief!!!)

 

[Duff]

Sounds nice Duff.

What's the 30 rule you mention?

Hi Croz,

I read it in Daniels 'Designing Great Beers' (p. 348 if you have it). He passed in on from Warner's 'German Wheat Beer', summing that pitching and fermentation temperature should equal 30. I have read comments from a few guys on here who have done it over the years, and apparently Warner mentions it is a 'common' practice to balance the esters. I always ferment my weizens at 17 - 18C and thought I'd give this a go.

Cheers.

 

[winkle]

Cor blimey, Raven's got Chap Chap brewing again
Thanks to Mothballs for the efficent service I've brewed up this.

Derit Gose
20 litre batch

1.6kg BB Pils
1.6kg BB WheaT
0.9kg Acidified malt
0.45kg Munich 1
0.22kg flaked Oats
0.3kg rice gulls
20gm rock salt (60 min)
28gm spalt (60 min)
28gm spalt (15 min)
24gm coriander seeds (5 min crushed)

single mash infusion 60 minutes @ 67 C

Now just waiting on the munich wheat starter <_<

 

[NickB]

RDO today, so into a double batch of my Old Rifle Range Dark Mild (MK 5)

Trying CaraAmber as a sub for the Biscuit, and also trying Abbey malt for the first time.... Smells bloody beautiful in the mash tun :icon_drool2:

*************


Recipe: Old Rifle Range Dark Mild (MK 5) [Double Batch]
Style: 11A-English Brown Ale-Mild

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.030 SG
Expected OG: 1.038 SG
Expected FG: 1.011 SG
Expected ABV: 3.5 %
Expected IBU (using Tinseth): 24.5
Expected Color: 37.2 EBC
Apparent Attenuation: 69.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Maris Otter 5.500 kg (75.5 %) In Mash/Steeped
German CaraAmber 0.500 kg (6.9 %) In Mash/Steeped
UK Medium Crystal 0.500 kg (6.9 %) In Mash/Steeped
German Abbey Malt 0.250 kg (3.4 %) In Mash/Steeped
UK Pale Chocolate Malt 0.230 kg (3.2 %) In Mash/Steeped
UK Black Malt 0.150 kg (2.1 %) In Mash/Steeped
UK Peated Malt 0.100 kg (1.4 %) In Mash/Steeped
German Carafa II 0.050 kg (0.7 %) In Mash/Steeped

Hops
UK Pilgrim (10.4 % alpha) 20 g Loose Pellet Hops used 60 Min From End
Slovenian Styrian Goldings (5.4 % alpha) 45 g Loose Pellet Hops used 20 Min From End

Other Ingredients
Gypsum 10 g used In Mash
Epsom Salts (Magnesium Sulfate) 4 g used In Mash
5.2 PH Stabiliser 4 g used In Mash
Table Salt 4 g used In Boil
Koppafloc 2 g used In Boil

Yeast: Wyeast 1187-Ringwood Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name: No Chosen Schedule


Cheers!

 

[Effect]

Doing an English bitter today.

90% MO
5% medium crystal
5% wheat

1.040

Mash at 65

Bitter with target and challenger to 30ibu
0.5 g/l of challenger at 20
1.3 g/l of challenger at flameout.

Splitting this batch to get munched on by 1469 and 1026.

Wasn't planning on brewing today (am still sparging ATM). Woke up to my gf telling me that the whole fridge is frozen at about 10:30am. So I smacked all my yeast to see if they are ok. They started to swell up about an hour later...oh shut (as they say in enzed) I gotta brew!!!

So yeah - going to be a late one.
Cheers
Phil

 

[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

Just unleashed some Nottingham on this. Ended up going with the following hop schedule (41.7 IBU, probably plus a bit due to no chill):
5g @ 60
5g @ 50
5g @ 40
10g @ 30
15g @ 20
15g @ 10
25g @ flameout
+20g to be dry hopped

Hit 1.060 bang on with usual batch size of just over 22L. Colour looks fantastic. Looking forward to this one.

 

[Effect]

Doing an English bitter today.

Ended up with 90% efficiency. 1.051...that is ESB territory. Hopefully it is because I brewed so well and not because I added an extra kilo of malt by accident...

Cheers
Phil

 

[bconnery]

Summer's just around the corner, which in Brisbane means it is already here, so it is lager time.
Another go at a Jever ish pilsner...

Recipe: You give me Jever
Brewer: Mooshells
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 30.00 L
Estimated OG: 1.046 SG
Estimated Color: 5.6 EBC
Estimated IBU: 41.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4600.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 100.00 %
30.00 gm Hallertauer Mittelfrueh [5.20 %] (Dry HopHops -
30.00 gm Northern Brewer [11.40 %] (75 min) Hops 36.4 IBU
20.00 gm Hallertauer Mittelfrueh [5.20 %] (15 min)Hops 5.3 IBU
Mash Schedule: Pilsner
Total Grain Weight: 4600.00 gm
----------------------------
Pilsner
Step Time Name Description Step Temp
20 min Protein Rest Add 9.13 L of water at 57.7 C 52.0 C
40 min Beta Add 3.55 L of water at 96.7 C 63.0 C
20 min Saccrification Add 5.58 L of water at 95.3 C 72.0 C
10 min Mash Out Add 4.06 L of water at 93.4 C 75.6 C

 

[winkle]

Summer's just around the corner, which in Brisbane means it is already here, so it is lager time.
Another go at a Jever ish pilsner...

Recipe: You give me Jever
Brewer: Mooshells
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 30.00 L
Estimated OG: 1.046 SG
Estimated Color: 5.6 EBC
Estimated IBU: 41.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4600.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 100.00 %
30.00 gm Hallertauer Mittelfrueh [5.20 %] (Dry HopHops -
30.00 gm Northern Brewer [11.40 %] (75 min) Hops 36.4 IBU
20.00 gm Hallertauer Mittelfrueh [5.20 %] (15 min)Hops 5.3 IBU
Mash Schedule: Pilsner
Total Grain Weight: 4600.00 gm
----------------------------
Pilsner
Step Time Name Description Step Temp
20 min Protein Rest Add 9.13 L of water at 57.7 C 52.0 C
40 min Beta Add 3.55 L of water at 96.7 C 63.0 C
20 min Saccrification Add 5.58 L of water at 95.3 C 72.0 C
10 min Mash Out Add 4.06 L of water at 93.4 C 75.6 C

Meh , lagers.
Northern Brewer for bittering? I'd be interested in trying a taste of that Ben.
(Goes off to think about a CAP - "thinking cap" how droll).

 

[bconnery]

Meh , lagers.
Northern Brewer for bittering? I'd be interested in trying a taste of that Ben.
(Goes off to think about a CAP - "thinking cap" how droll).

I take my cap off to you for that pun sir...

Following the pils up with an alt...

Recipe: Summer Alt
Brewer: Mooshells
Asst Brewer:
Style: Dusseldorf Altbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 31.00 L
Estimated OG: 1.051 SG
Estimated Color: 28.8 EBC
Estimated IBU: 38.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2400.00 gm Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 48.19 %
1600.00 gm Munich II (Weyermann) (16.7 EBC) Grain 32.13 %
600.00 gm Munich I (Weyermann) (14.0 EBC) Grain 12.05 %
250.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 5.02 %
80.00 gm Carafa Special I (Weyermann) (630.4 EBC) Grain 1.61 %
50.00 gm Pale Chocolate Malt (Thomas Fawcett) (800.Grain 1.00 %
30.00 gm Northern Brewer [11.40 %] (60 min) Hops 34.0 IBU
15.00 gm Hallertauer Mittelfrueh [5.20 %] (20 min)Hops 4.7 IBU
1 Pkgs SafAle German Ale (DCL Yeast #K-97) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4980.00 gm
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 13.28 L of water at 71.1 C 65.0 C

 

[Scruffy]

Brewed an English bitter (for our Barmy Army... geddit?).
Otter 95%
Crystal
Aurora
Fuggles
Northdown
Styrian.
1469.
Looooow carb - no head.
Serve at 11 (degrees/o'clock - i don't care...)

 

[bconnery]

Summer's just around the corner, which in Brisbane means it is already here, so it is lager time.
Another go at a Jever ish pilsner...

Recipe: You give me Jever
Brewer: Mooshells
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 30.00 L
Estimated OG: 1.046 SG
Estimated Color: 5.6 EBC
Estimated IBU: 41.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4600.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 100.00 %
30.00 gm Hallertauer Mittelfrueh [5.20 %] (Dry HopHops -
30.00 gm Northern Brewer [11.40 %] (75 min) Hops 36.4 IBU
20.00 gm Hallertauer Mittelfrueh [5.20 %] (15 min)Hops 5.3 IBU
Mash Schedule: Pilsner
Total Grain Weight: 4600.00 gm
----------------------------
Pilsner
Step Time Name Description Step Temp
20 min Protein Rest Add 9.13 L of water at 57.7 C 52.0 C
40 min Beta Add 3.55 L of water at 96.7 C 63.0 C
20 min Saccrification Add 5.58 L of water at 95.3 C 72.0 C
10 min Mash Out Add 4.06 L of water at 93.4 C 75.6 C

Well something went 'right' with this brew and I ended up with quite a jump in efficiency.
I'd done a fair few water additions attempting to get something like a Dortmunder water profile (according to Beersmith ) that I haven't outlined above so that could be it.
Or else the mash schedule.
Those are the main things that where different to my 'normal' brew day...

Likely to be one of those two as the alt I did later was spot on the efficiency I've been achieving often enough to base my recipes around it.

Anyway, OG was 1055 not the estimated 1046 so this will end up around the 6% give or take if all goes well fermentation wise. Lucky the IBUs are at the high end of the style...

Time will tell anyway.

 

[Effect]

Was thinking of doing another irish red, but also have got a belgian pale on the list to brew. Really feel like an AIPA as well...something with columbus and centennial - especially after receiving the 3+ kilos of hops yesterday.

So going to have to compromise - a belgian india red ale. An IPA with the colour of a red ale and fermented with a belgian yeast strain. Anyone have any experience they would like to share with the canadian/belgian strain?

Cheers
Phil

 

[scrumpy]

hey Folks 10min into boil!!

English Brownish Ale based on Graham Wheelers Caledonian 80/- recipe

O.G 1.045

30ish IBU

90% Marris
5% Dark Crystal (simp)
3% Wheat (wey)
2% Choc (J/W)

20gms Northern Brewer 60min
15gms EK Goldings 10min

1318 London Ale III

 

[NickB]

Mashing this ATM:

Recipe: Nick's Landlord
Style: 8B-English Pale Ale-Special/Best/Premium Bitter

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.030 SG
Expected OG: 1.045 SG
Expected FG: 1.013 SG
Expected ABV: 4.2 %
Expected IBU (using Tinseth): 31.1
Expected Color: 20.4 EBC
Apparent Attenuation: 69.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Maris Otter 4.000 kg (94.1 %) In Mash/Steeped
German CaraAroma 0.250 kg (5.9 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 40 g Loose Pellet Hops used 60 Min From End
UK Kent Golding (4.7 % alpha) 20 g Loose Pellet Hops used 20 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 30 g Loose Pellet Hops used At turn off

Other Ingredients
5.2 PH Stabiliser 2 g used In Mash
Gypsum 2 g used In Mash
Epsom Salts (Magnesium Sulfate) 2 g used In Mash
Koppafloc 2 g used In Boil

Yeast: Wyeast 1187-Ringwood Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins

Recipe Notes
Caramelise 2L first runnings to caramel, boil 90 mins


then hopefully following with this (once the lawns are done!)


Recipe: Aussie Ale
Style: 1C-Light Lager-Premium American Lager

Recipe Overview

Wort Volume Before Boil: 33.00 l
Wort Volume After Boil: 22.00 l
Final Batch Volume: 20.00 l
Expected Pre-Boil Gravity: 1.027 SG
Expected OG: 1.049 SG
Expected FG: 1.008 SG
Expected ABV: 5.4 %
Expected IBU (using Tinseth): 24.8
Expected Color: 7.3 EBC
Apparent Attenuation: 83.6 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Pale 3.500 kg (77.8 %) In Mash/Steeped
German Munich Malt 0.500 kg (11.1 %) In Mash/Steeped
Sugar - White Sugar/Sucrose 0.500 kg (11.1 %) Start Of Boil

Hops
Australian Pride Of Ringwood (10.0 % alpha) 20 g Loose Pellet Hops used 45 Min From End
Australian Pride Of Ringwood (10.0 % alpha) 10 g Loose Pellet Hops used At turn off

Other Ingredients
5.2 PH Stabiliser 2 g used In Mash
Koppafloc 1 g used In Boil

Yeast: Brewtek CL-0270 Australian Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins


Cheers!

 

[Fourstar]

STOP! Helles time! :lol:

Munich Helles

Type: All Grain
Date: 25/11/2010
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
4.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 81.82 %
0.50 kg Carafoam (Weyermann) (2.0 SRM) Grain 9.09 %
0.50 kg Munich I (Weyermann) (7.1 SRM) Grain 9.09 %
25.00 gm Hallertauer [6.40 %] (60 min) (First Wort Hop) Hops 19.0 IBU
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager

Beer Profile
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.07 %
Bitterness: 19.0 IBU
Est Color: 4.1 SRM

Mash Profile
Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 16.00 L of water at 72.9 C 67.0 C
10 min Mash Out Add 10.00 L of water at 83.9 C 73.0 C

 

[RdeVjun]

Recipe: Aussie Ale
Style: 1C-Light Lager-Premium American Lager
<snip>
Fermentables
Australian BB Pale 3.500 kg (77.8 %) In Mash/Steeped
German Munich Malt 0.500 kg (11.1 %) In Mash/Steeped
Sugar - White Sugar/Sucrose 0.500 kg (11.1 %) Start Of Boil

Hey Nick, do you boil the sugar for that long for a particular reason? Just curious- I add mine just before FO, but I'm usually doing an over- gravity boil anyway so keeping an eye on hops utilisation.
Nice looking Landlord BTW, should put some lead in the pencil! :icon_drool2: No sugar in it though?

4*, must be the day for it: I'm doing a Munich Helles today too, a SMaSH with Wey FM Bo Pils and Hallertauer to about 20IBU, single decoction and mash at 65, then some 2247 at 11C. The last in a series of lagers that was triggered initially by having to hastily rebrew an entry for AABC, I would usually rather be doing ales but these have turned out pretty darned good thus far, so maybe I've turned... :icon_cheers:

 

[Pennywise]

This is what I'm brewing with some of my Pilsner malt I bought in the BB, I still had 2kg of Wey Pils so I'm really just topping up with some JW Pils.


17L batch
3kg Pils
200g Caramalt
10g Special B (left overs)
10g Cascade @ 30 mins
Cascade to 22 IBU @ 60 mins (in my case 30g of 5.5%)
Fermenting with Wyeast 1450 @ 15deg for a week, then 18deg for another
90 min mash
90 min boil

I started with the intention of brewing a Blonde Ale, meh, close enough. Not too bad actually

 

[Fourstar]

4*, must be the day for it: I'm doing a Munich Helles today too, a SMaSH with Wey FM Bo Pils and Hallertauer to about 20IBU, single decoction and mash at 65, then some 2247 at 11C. The last in a series of lagers that was triggered initially by having to hastily rebrew an entry for AABC, I would usually rather be doing ales but these have turned out pretty darned good thus far, so maybe I've turned... :icon_cheers:

I can be certian its not the day for it, gloomy skies, light drizzle and all i want is sun. Who would have thaught its summer in three days time.

Yeah im stuck in the same rut as you, brewed a lager on request so ive decided to reptich a few times. First a german pils, now a helles and if i time it right, i'll be pitching into a marzen a few days out before xmas so she can ferment out in my fridge while im away at the beach. Got to love it!