What Are You Brewing III

[manticle]

RIMS is a way off for me. Need to build a brewstand, finish the HLT, motorise my mill, set up a proper fermentation fridge, think about kegging and get into proper slanting. Then and only then will I think about rimming herman without bodily fluid exchange being involved.

Ended up with way too much in the kettle so extended boil is the go. Can only be a good thing with all that pilsner malt. Think my conversion rate was OK though. Around 1055 currently - aiming for 30 L at 1060

 

[goomboogo]

I was thinking a swap beer but now that you mention it I may just rename it to "Luckona IPA".

Cheers

You're showing your age.

 

[Lord Raja Goomba I]

Just boiling this at the moment:


Crankie Geordie Brown Ale - Northern English Brown Ale
================================================================================
Batch Size: 23.000 L
Boil Size: 26.000 L
Boil Time: 1.000 hr
Efficiency: 75%%
OG: 1.040
FG: 1.010
ABV: 3.9%%
Bitterness: 23.4 IBUs (Tinseth)
Color: 24 SRM (Morey)

Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
British chocolate malt, Pale Grain 200.000 g No No 54%% 325 L
CaraRed Grain 250.000 g No No 74%% 22 L
Carahell Grain 250.000 g No No 74%% 12 L
Crystal Heritage Grain 250.000 g No No 74%% 75 L
Oats, Golden Naked Adjunct 250.000 g No No 71%% 6 L
Perle Malt Bairds Grain 4.000 kg No No 82%% 3 L
Rye malt, Caramel Weyermanns Grain 250.000 g No No 54%% 90 L
Total grain: 5.450 kg

Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Bobek 5.6%% 16.000 g Boil 15.000 min Pellet 4.9
First Gold 7.9%% 20.000 g Boil 1.000 hr Pellet 17.3
First Gold 7.9%% 6.000 g Boil 0.000 s Pellet 0.0
Nelson Sauvin 11.5%% 2.000 g Boil 15.000 min Pellet 1.2
Pacific Hallertauer NZ 4.4%% 3.000 g Boil 0.000 s Pellet 0.0

Yeast
================================================================================
Name Type Form Amount Stage
British Ale yeast Windsor Ale Liquid 0.000 mL Primary

Mash
================================================================================
Name Type Amount Temp Target Time
Infusion 0.000 mL 65.000 C 65.000 C 0.000 s

Notes
================================================================================

Mash Perle and Oats at 65 degrees, seperate mash for darker grains (balance) at 72 degrees mash


Goomba

 

[Bribie G]

Doing my signature mild - first batch of the year.

Guess who's still got 2K of JW Choc Chit in the Freezer. B) B) B) B)

Trying Willamette instead of Northdown as the bitterer, and Ross's dried yeast mix to see how it goes.

By the way, Camden New Jersey has just sacked half its police force due to the GFC so it's now twice as dangerous to visit.

 

[Lord Raja Goomba I]

Doing my signature mild - first batch of the year.

Guess who's still got 2K of JW Choc Chit in the Freezer. B) B) B) B)

Trying Willamette instead of Northdown as the bitterer, and Ross's dried yeast mix to see how it goes.

By the way, Camden New Jersey has just sacked half its police force due to the GFC so it's now twice as dangerous to visit.

Do you have a recipe for this one bribie? I'm looking at getting a mild down after my stout and dark ale done.

Goomba

 

[NickB]

Bashed out these two over my long long weekend Glad to be moved (finally) and back into the brewing....



Recipe: Daylight Savings RauchBier 3
Style: 22A-Smoke-Flavored and Wood-Aged Beer-Classic Rauchbier

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: 1.042 SG
Expected OG: 1.057 SG
Expected FG: 1.014 SG
Expected ABV: 5.8 %
Expected IBU (using Tinseth): 26.8
Expected Color: 29.6 EBC
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 12 degC

Fermentables
German Smoked Malt 5.100 kg (95.0 %) In Mash/Steeped
German CaraAroma 0.200 kg (3.7 %) In Mash/Steeped
UK Black Malt 0.070 kg (1.3 %) In Mash/Steeped

Hops
German Hallertauer Hersbrucker (2.4 % alpha) 90 g Loose Pellet Hops used 60 Min From End

Other Ingredients
Gypsum 6 g used In Mash
Koppafloc 1 g used In Boil

Yeast: Wyeast 1007-German Ale

Mash Schedule
Mash Type: 66C

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


Recipe: Cream Ale 2
Style: 6A-Light Hybrid Beer-Cream Ale

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: 1.033 SG
Expected OG: 1.049 SG
Expected FG: 1.012 SG
Expected ABV: 4.9 %
Expected IBU (using Tinseth): 17.8
Expected Color: 6.8 EBC
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Pale 4.000 kg (80.0 %) In Mash/Steeped
US Flaked Corn/Maize 1.000 kg (20.0 %) In Mash/Steeped

Hops
US Willamette (4.9 % alpha) 20 g Loose Pellet Hops used 60 Min From End
US Willamette (4.9 % alpha) 15 g Loose Pellet Hops used 15 Min From End

Other Ingredients
Koppafloc 1 g used In Boil

Yeast: Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins


Cheers!

 

[pdilley]

Chinese Rice Wine

2 kilos of glutinous rice, cooked
4 of the small compressed balls of Chinese Yeast (includes moulds for converting starch to simpler sugars as well) smashed to powder in a mortal and pestle and sprinkled throughout


Not much to it really.
Still not had time to set up any brewery as building fencing each weekend for the property so Chinese Rice Wine it is for now.

Cheers,
Brewer Pete

 

[Golani51]

Chinese Rice Wine

2 kilos of glutinous rice, cooked
4 of the small compressed balls of Chinese Yeast (includes moulds for converting starch to simpler sugars as well) smashed to powder in a mortal and pestle and sprinkled throughout


Not much to it really.
Still not had time to set up any brewery as building fencing each weekend for the property so Chinese Rice Wine it is for now.

Cheers,
Brewer Pete

There was a very good link to an article going through this step-by-step (simple I know but went into a bit more discussion). Anyone know where it is??

R

 

[pdilley]

ThirstyBoy posted an article. Possibly in non-beer brewing.

Edit: found LINK

Cheers,
Brewer Pete

 

[ashley_leask]

Brewing this right now, also brewing outside for the first time.

After having a lot of S&W Pacific Ale lately, had to get me some Galaxy in something. :icon_drool2:

Australian Wheat
American Wheat or Rye Beer


Type: All Grain
Date: 13/04/2011
Batch Size: 23.00 L
Brewer: Ashley
Boil Size: 31.59 L
Boil Time: 60 min Equipment: My Gear - 60m Boil
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
2.60 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 50.00 %
2.60 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 50.00 %

5.00 gm Magnum [14.00 %] (60 min) Hops 9.1 IBU
15.00 gm Galaxy [13.50 %] (15 min) Hops 7.0 IBU
30.00 gm Galaxy [13.50 %] (5 min) Hops 8.8 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc

1.00 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc

1 Pkgs Safale American (DCL Yeast #US-05) Yeast-Ale



Beer Profile

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.73 %
Bitterness: 24.9 IBU Calories: 90 cal/l
Est Color: 4.0 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 5.20 kg
Sparge Water: 2.80 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
60 min Mash In Add 34.00 L of water at 69.6 C 67.0 C
0 min Mash Out Heat to 78.0 C over 15 min 78.0 C

 

[argon]

Just finishing the sparge on a double batch of landlord:
1048og
97% tffmgp
3% cararoma
34ibu by way of EKG and styrian
1469

 

[malt_shovel]

Was up until 1:30 this morning commissioning my newly acquired 3v system.

First time using a March Pump.
First time fly-sparging.
First time using a conical fermentor.
First time using an air-stone.
First time using a false-bottom mash tun
First time milling my own grain.

You get the picture.

Managed to knock out around 40 litres of 1.051 SG wort from 100% marris otter (5% was toasted in the oven for a little while to try something a bit different), with 28IBU from EKG and Styrian Goldings and 2.5Ltr 1469 starter for good measure. Should be beer in a few days.

Cheers
:icon_chickcheers:

 

[vykuza]

Was up until 1:30 this morning commissioning my newly acquired 3v system.

:icon_chickcheers:

Good on you malt shovel! Here's hoping you get many good batches out of it, each one more delicious than the last.

To contribute, I've got this mashing - an ale swap out of a smoked lager I did a little while back - original recipe from the Mad Fermentationist.



BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Senor Smokey Ale
Brewer: Nick
Asst Brewer: Betty the Dog
Style: Specialty Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.08 L
Estimated OG: 1.047 SG
Estimated Color: 7.0 SRM
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.60 kg Munich I (Weyermann) (7.1 SRM) Grain 32.00 %
1.60 kg Smoked Malt (Weyermann) (2.0 SRM) Grain 32.00 %
1.60 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 32.00 %
0.20 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 4.00 %
35.00 gm Spalter Select [5.70 %] (40 min) Hops 18.9 IBU
20.00 gm Spalter Select [5.70 %] (10 min) Hops 4.5 IBU
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.00 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 33.00 L of water at 72.7 C 68.0 C

 

[Lord Raja Goomba I]

32% smoked malt! Holy crap on a cracker!

How did the lager turn out of this one?

Goomba

 

[vykuza]

32% smoked malt! Holy crap on a cracker!

How did the lager turn out of this one?

Goomba

Excuse my language, but ******* fantastic. About 1/4 of it was gone before it was even fully carbonated.

It's Weyermann smoked mault, not peated smoked malt to be clear.

Don't fear the smoke - it was nothing as dramatic as Schlenkerla.

 

[argon]

Ended up getting 85% for this Landlord that is in cubes this morning waiting for a starter. First time crushing my own grain with the new MM2. Used to get a consistent 75% with store bought grain. Got it set at 0.035inch (0.889mm) after reading this Braukaiser page. Nothing a little extra hopping couldn't fix to balance it out.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Landlord 3
Brewer: Argon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 43.00 L
Boil Size: 52.70 L
Estimated OG: 1.055 SG
Estimated Color: 9.7 SRM
Estimated IBU: 36.1 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.50 kg Ale Malt, Golden Promise (Thomas Fawcett) Grain 96.59 %
0.30 kg Caraaroma (Weyermann) (178.0 SRM) Grain 3.41 %
60.00 gm East Kent Goldings [4.70 %] (60 min) Hops 15.8 IBU
60.00 gm East Kent Goldings [4.70 %] (20 min) Hops 9.6 IBU
90.00 gm Styrian Goldings [6.50 %] (10 min)Cube Hop Hops 10.7 IBU
1.00 tsp Koppafloc (Boil 10.0 min) Misc
3.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs West Yorkshire (Wyeast Labs #1469) [StarteYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8.80 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 23.00 L of water at 71.9 C 64.5 C


Notes:
------
estimated mash pH 5.36




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

 

[argon]

Second half of the double brewday turned out a bit perplexing. Did a Belgian Blond similar to one i'd done before that turned out quite nice.

Ended up with an OG of 1.048 (with sugar addition 1.055 aiming for 1.064) but ended up with probably 5-7L more than intended. I think i may have accidentally added an extra 5L or more to one of the sparges. Didn't catch it till i was filling the cubes and there was heaps still left in the kettle. Not too upset will still be a nice beer i think.


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Belgian Blond I
Brewer: Argon
Asst Brewer:
Style: Belgian Blond Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 43.00 L
Boil Size: 52.70 L
Estimated OG: 1.064 SG
Estimated Color: 5.9 SRM
Estimated IBU: 29.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.50 kg Pilsner (Bohemian) - Floor Malted) Malt (WGrain 75.02 %
1.00 kg Carapils Malt (Weyermann) (2.0 SRM) Grain 8.83 %
1.00 kg Munich I Malt (Weyermann) (7.1 SRM) Grain 8.83 %
0.08 kg Caraaroma Malt (Weyermann) (178.0 SRM) Grain 0.71 %
50.00 gm East Kent Goldings [4.70 %] (60 min) Hops 12.9 IBU
30.00 gm East Kent Goldings [4.70 %] (45 min) Hops 7.1 IBU
20.00 gm Czech Saaz [5.00 %] (45 min) Hops 5.0 IBU
20.00 gm Czech Saaz [5.00 %] (30 min) Hops 4.2 IBU
2.00 tsp Coriander Seed (Boil 5.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
5.00 gm Orange Peel, Sweet (Boil 5.0 min) Misc
8.00 gm Calcium Chloride (Mash 60.0 min) Misc
0.75 kg Table Sugar (0.0 SRM) Sugar 6.62 %
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) [StarYeast-Wheat


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.58 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
90 min Mash In Add 27.00 L of water at 71.5 C 64.0 C



Notes:
------
Table Sugar added to primary after 7 days when starting to ramp up 1C per day up to 21C
estimated mash pH 5.45

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

 

[manticle]

Some kind of grand cru type thing tomorrow.

25 L Final volume

4 kg Dingeman's pils
4 kg weyerman pils
500g JW wheat
300g briess victory

35g saaz@ 60 (4.5%)
35 Styrian Goldings@60 (2.7%)
20g saaz@10
20gStyrian@10

Wyeast forbidden fruit

OG 1077
FG hopefully 1012
IBU 30

Mash 62 for 10, 68 for 50, 70 for 10, mashout.

Decoct portion after hitting 68, add back to mashout.
3g CaCl2 and 3g CaSO4 each to mash and boil.
70% efficiency.

 

[outbreak]

Belgian Wit

Batch Size (L): 23

Original Gravity (OG): 1.050
Bitterness (IBU): Not quite sure.
Mash Time: 90
Boil Time : 90


Grain Bill
Rolled Wheat 42%
Weyermann Pilsner 46%
Munich 2%
Rolled Oats 10%

Hop Bill:

Hopefully there is some sort of noble hop in the fridge!



Misc:

Coriander
Dried Orange Peel (am having to source this in the morning)
Dried Chamomile
Contemplating some wholemeal flour in the boil for haze

Mash Schedule:

Not sure how I will mash yet, but I think I will just do as per Brewing Classic Styles as this is my first Wit


Yeast:

Wyeast 3944

 

[warra48]

Almost finished mashing, and about to start the run off.

Munich Dunkel
Batch Size: 25.00 L
Brewhouse Efficiency: 85.00 %

4070.00 gm Munich I (Weyermann) (14.0 EBC) Grain 81.40 %
660.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 13.20 %
100.00 gm Caraaroma (390.0 EBC) Grain 2.00 %
100.00 gm Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 2.00 %
70.00 gm Carafa Special T2 (1150.0 EBC) Grain 1.40 %
16.00 gm Hallertau NZ [8.10 %] (60 min) (First Wort Hop) Hops 13.9 IBU
25.00 gm Tettnang [4.10 %] (60 min) Hops 10.0 IBU
28.00 gm Strisslespalt [3.50 %] (10 min) Hops 3.2 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc

Beer Profile Estimated Original Gravity: 1.053 SG (1.048-1.056 SG)
Estimated Final Gravity: 1.014 SG (1.010-1.016 SG)
Estimated Color: 30.9 EBC (27.6-55.2 EBC) Color [Color]
Bitterness: 27.2 IBU (18.0-28.0 IBU) Alpha Acid Units: 8.2 AAU

Mashing at 66C.

I'm reduced to dry yeast. My starter of liquid yeast harvested from my previous lager failed. So I'm using 2 Pkgs SafLager S-23. Ferment at 10C for 3 weeks, then into the lagering fridge while mrs warra and I visit France, Belgium, Germany, and Nederland.