What Are You Brewing III

[Jimmeh]

Ordinary Bitter

Original Gravity (OG): 1.038 (P): 9.5
Final Gravity (FG): 1.011 (P): 2.8
Colour (SRM): 9.8 (EBC): 19.3
Bitterness (IBU): 28.6 (Tinseth)

91.44% Maris Otter (Thomas Fawcett)
5.71% Crystal, Dark (Bairds)
2.85% Amber Malt (Bairds)

1.3 g/L East Kent Golding (5.6% Alpha) @ 60 Minutes (Boil)
0.7 g/L East Kent Golding (5.6% Alpha) @ 30 Minutes (Boil)
0.7 g/L East Kent Golding (5.6% Alpha) @ 1 Minutes (Boil)


Single step Infusion at 67C for 60 Minutes. Boil for 60 Minutes

Fermented at 20C with Wyeast 1968 - London ESB Ale


Recipe Generated with BrewMate


Credit goes to Jamil Z. for the original recipe. This version uses Amber malt instead of Special Roast.

 

[Jimmeh]

Probably time for a "What Are You Brewing IV" for the year 2011. This thread is rather huge!

 

[mkstalen]

As someone mentioned the WAYB III was getting pretty big so I'll start off a new one.

Currently in my fermenter is a cider, my first cider...

Apple & Pear Simple-ish Cider
500 ml Water
1⁄4 tsp Rum essence
1⁄2 tsp Vanilla Extract
1⁄4 tsp Nutmeg
1⁄2 tsp Cinnamon
200 g Dextrose
15 pk PureVita Stevia sweetener (Equivalent to 2 tsp of sugar per pack)
15 tsp Hermestas sweetner (or Splenda, or Equal...)
10 l Apple Juice (100% juice, no preservatives.)
9 3⁄5 l Apple & Pear Juice (100% juice, no preservatives.)
100 g LDME (for yeast starter)
1 l Yeast Starter (made form LDME & yeast)
1 pk US-05 yeast

Instructions
A couple of days before make up the yeast starter with the LDME & Yeast.
On Brew Day in the 500mL of water boil up the run essence, vanilla extract, nutmeg, cinnamon, dextrose, PureVita and Hermestas.
Pour mixture into fermenter and then add all the juice.
Finally pitch the yeast starter.
OG = 1.048

Been in for 7 days now and I checked SG yesterday and was at 1.014 Will leave it for another week then into a 2ndary and into the fridge for a week, then bottle into 1.5L PETs.

 

[unrealeous]

Probably time for a "What Are You Brewing IV" for the year 2011. This thread is rather huge!

http://www.aussiehomebrewer.com/forum/inde...mp;#entry751064

 

[Jimmeh]

http://www.aussiehomebrewer.com/forum/inde...mp;#entry751064

:icon_cheers: that was quick!

 

[bradsbrew]

Probably time for a "What Are You Brewing IV" for the year 2011. This thread is rather huge!

Really?? WAYB I = Nearly 5 years and WAYB II = Nearly 3 years. <_<

 

[Bribie G]

test msg only to check out title

 

[Bribie G]

and WAYB III 15 months :icon_cheers:

 

[haysie]

Brewed today, no beersmith printout.

A bucket of Best Pilsner approx 4-4.5kg
Half a pack of 6.6aa Hallertau at 60 approx 25 ibu
30 gms of Saaz at 5 **** all ibu
Yeast = a slant I bought some time a go in a BB organised by Wolfy from Brewtek in the UK, over a few steps I ended up with a 6ltr starter that smells amazingly clean for a lager yeast (bavarian pilsner) considering most steps were in the 20+deg range
Some brewbrite,5.2 buffer and some nutrient.
Plate chilled at 2pm today and have activity now at 13deg.

 

[warra48]

Building up the starter of WLP001 as I post this.

This will be my next brew, either Wednesday or, more likely, Friday.

American Amber Ale
Batch Size: 25.00 L
Brewhouse Efficiency: 80.00 %

4900.00 gm Maris Otter (6.0 EBC) Grain 92.04 %
270.00 gm Crystal Dark (260.0 EBC) Grain 5.07 %
110.00 gm Crystal Medium (145.0 EBC) Grain 2.07 %
44.00 gm Chocolate (1200.0 EBC) Grain 0.83 %
30.00 gm Cascade '07 [6.30 %] (60 min) Hops 18.4 IBU
75.00 gm Cascade '10 [5.00 %] (10 min) Hops 13.3 IBU
1 Pkgs California Ale (White Labs #WLP001) [Starter 3 litresl] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.049 SG (1.045-1.060 SG)
Estimated Final Gravity: 1.011 SG (1.010-1.015 SG)
Estimated Color: 29.3 EBC (19.7-33.5 EBC)
Bitterness: 31.7 IBU (25.0-45.0 IBU) Alpha Acid Units: 6.7 AAU
Estimated Alcohol by Volume: 4.94 % (4.50-6.00 %)

Mash at 66 or 67C.

Recipe was inspired or copied from this forum. The 25 litre batch size is so I can get 23 litres clear into bottles.

 

[Phoney]

Style: English IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 28.00 L
Estimated OG: 1.070 SG
Estimated Color: 8.4 SRM
Estimated IBU: 49.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.70 kg Pale Malt, Maris Otter (3.0 SRM) Grain 87.69 %
0.30 kg Biscuit Malt (23.0 SRM) Grain 4.62 %
0.30 kg Wheat Caramel Malt (Weyermann) (2.0 SRM) Grain 4.62 %
0.20 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.08 %
50.00 gm Northdown [8.50 %] (60 min) Hops 42.5 IBU
45.00 gm Fuggles [4.50 %] (10 min) Hops 7.3 IBU
45.00 gm Goldings, East Kent [5.00 %] (0 min) Hops -
1 Pkgs London Ale (White Labs #WLP013) Yeast-Ale


Mash Schedule: BIAB
Total Grain Weight: 6.50 kg
----------------------------
BIAB
Step Time Name Description Step Temp
60 min BIAB Add 31.00 L of water at 69.5 C 66.0 C
10 min Mashout Add 0.00 L of water at 78.0 C 78.0 C

 

[Effect]

American Brown ale went into the fermenter about 30 mins ago...

28 g/l of Smurto's 'ome grown Chinook at flameout - wet hops that is...

 

[ekul]

Made this up today. Have had this 1kg of amber malt and 1kg crystal sitting around for ages and haven't known what to do with it. It got sent to me by accident by G&G and they said i could keep it. I decided to make up an amber ale. Although it won't really be an amber ale because its not dark enough. I'm hoping it will still have a nice thick malty flavour. Looked nice and dark (and clear!?) in the pot when i was finished though.

Ekuls "amber" ale

46L batch
70% efficiency (but i'm not sure which kind, got 46L into my cubes anyway, plus some left over)

4.75kg bb ale malt
3.25kg bb galaxy malt
.5kg amber malt (simpsons)
.2kg crystal (simpsons... med??)
.5kg Munich II
.4kg bb wheat malt

Hops
50g POR
some homegrown cluster and por (there was thirty cones) @ 15

OG 1045 IBU 29.7 Yeast Coopers

Did away with my sparge bucket today too. Pulled bag out so the bottom was touching the wort, heated water to 80C, put bag back in and loosened it up with my mash paddle (didn't open bag though). Then i pulled it back out. Easy as.

The other good thing i discovered today is if i bring my burner (32 jet mongolian) 3 cm closer to the pot (12cm from base of burner to base of pot) i only use a third of the gas. Had to have it barely on to prevent boil over. This is going to make my brews even cheaper. It was nearly boiling over the entire boil so when it was over the wort was very clear. Should be a nice looking brew.

All in all it was a good brew

 

[razz]

Just mashing this as I type, this will be the case swap ale for Xmas in July at Siborg's.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bender Brown Ale
Brewer: JD
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 40.00 L
Boil Size: 51.10 L
Estimated OG: 1.056 SG
Estimated Color: 47.7 EBC
Estimated IBU: 40.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 kg Traditional Ale (5.9 EBC) Grain 71.79 %
1.00 kg Aromatic Malt (42.0 EBC) Grain 10.26 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 5.13 %
0.50 kg Special B Malt (300.0 EBC) Grain 5.13 %
0.35 kg Caramalt (40.0 EBC) Grain 3.59 %
0.25 kg Chocolate Malt (900.0 EBC) Grain 2.56 %
0.15 kg Pale Chocolate Malt (500.0 EBC) Grain 1.54 %
60.00 gm Willamette [4.50 %] (90 min) (First Wort Hops 19.1 IBU
30.00 gm Columbus (Tomahawk) [14.50 %] (20 min) Hops 15.8 IBU
60.00 gm Williamette [4.50 %] (10 min) Hops 5.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 gm Baking Soda (Mash 60.0 min) Misc
2.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
4.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
5.00 gm Calcium Chloride (Mash 60.0 min) Misc
10.00 gm Chalk (Mash 60.0 min) Misc
12.00 gm Polyclar VT (Bottling 30.0 min) Misc
1 Pkgs British Ale II (Wyeast Labs #1335) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 9.75 kg
----------------------------
My Mash
Step Time Name Description Step Temp
90 min Sacch rest Add 29.25 L of water at 73.0 C 67.0 C
10 min Mashout Heat to 77.0 C over 15 min 77.0 C

 

[bconnery]

My first Babbs Mash Paddle Pumpkin Beer

Pumpkin Scone Beer
Based on Flo's QLD recipe, with a few considerations to my stocks etc...

Planning a cereal-ish/adjunct mash and lots of rice gulls!
THere will be a similar a

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Pumpkin Scone Beer
Brewer: Mooshells
Asst Brewer:
Style: Witbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 16.00 L
Boil Size: 21.00 L
Estimated OG: 1.053 SG
Estimated Color: 7.2 EBC
Estimated IBU: 16.4 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1000.00 gm White Flour (5.9 EBC) Adjunct 29.41 %
1500.00 gm Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 44.12 %
500.00 gm Wheat Malt (Barrett Burston) (3.0 EBC) Grain 14.71 %
30.00 gm Strisslespalt [3.50 %] (60 min) Hops 16.4 IBU
1500.00 gm Pumpkin (Boil 5.0 min) Misc
1500.00 gm(or so) PumpkinSecondary Misc
400.00 gm Raw Sugar (3.9 EBC) Sugar 11.76 %
1 Pkgs Safwheat (DCL Yeast #WB06) Yeast-Wheat

 

[Jaeger]

With temperatures indoors starting to drop, I decided to get things started with a simple kit bitter:

* 1 can Coopers English Bitter
* 500g Coopers Light Dry Malt
* 25g Northdown hops (dry hopped, once the initial fermentation had settled down.)

Having sampled the raw beer, I'm thinking that I may have added too much hops - but after bottle carbonation, I'm hoping it'll be just right.

 

[_HOME_BREW_WALLACE_]

Gonna have a crack at a Twocan Coopers Stout ala BribieG today. Found a single packet of notto sitting in the dairy section of my beer fridge last weekend, after a few mins i thought i'd better find out what all the hype is about B) . Prolly dry hop it with all of the us hop dregs i have in my freezer.

 

[waggastew]

With temperatures indoors starting to drop, I decided to get things started with a simple kit bitter:

* 1 can Coopers English Bitter
* 500g Coopers Light Dry Malt
* 25g Northdown hops (dry hopped, once the initial fermentation had settled down.)

Having sampled the raw beer, I'm thinking that I may have added too much hops - but after bottle carbonation, I'm hoping it'll be just right.

I brewed something similar recently. Definitely go easy on the dry hop and try to carb at under the standard rate.

 

[Bribie G]

Gonna have a crack at a Twocan Coopers Stout ala BribieG today. Found a single packet of notto sitting in the dairy section of my beer fridge last weekend, after a few mins i thought i'd better find out what all the hype is about B) . Prolly dry hop it with all of the us hop dregs i have in my freezer.

Consume responsibly and consult your doctor if coma persists.
Hey Wallace are you in BABBs or have been a visitor or would like to visit next Thursday ?
I'm shocking with names and find it hard to match AHB names with real names - for a whole year I thought Liam and The Scientist were two separate people. Of course I now realise that Scruffy is actually three separate gorillas

 

[warra48]

We seem to be running 2 of these threads? Should this one be locked?

We have WAYB version IV, and still new posts in version III.