What Are You Brewing III

[petesbrew]

Brugges Blonde
6.00 kg. BB Pilsner
0.27 kg. JWM Wheat Malt
0.13 kg. Aromatic Malt
0.18 kg. Weyermann Carapils
0.70 kg. Candi Sugar (clear)
46g. Styrian Goldings 5.25%AA 60 min.
12g. Czech Saaz 4.00%AA 10 min.
White Labs WLP500 Trappist Ale
OG = 1062

Vienna Lager
4.5 kg. BB Pilsner
2.00 kg. JWM Light Munich
0.07 kg. Weyermann Carafa Special I
55g. Czech Saaz 4.50%AA 60 min.
15g. Czech Saaz 2.2%AA 10 min.
White Labs WLP838 Southern German Lager
OG = 1066

Brewed these up on friday. I was expecting the Belgian OG to be around 1074. Maybe a longer boil or longer mash/sparge wouldve helped.

 

[Bribie G]

Vienna Lager - I've still got 5k of Vienna so I'm going to do an all-Vienna Vienna, but that's next week. Interesting to hear you are using Saaz as I was pondering what hop - if you think about it, Bohemia and Vienna were all part of the same Empire when those beers were invented, so makes sense.

Today with the comps season here I've decided to dip my toe in the "specialty beers" category this year, and brew the definitive headbanger tramp beer - my Midnight Train Malt Liquo' - although sadly I won't be able to enter it in the obligatory 40 oz clear bottle, and it will be poured into a jug then glasses. Oh the humanity. :huh:

Midnight Train
Malt Liquor

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 7.600
Total Hops (g): 12.00
Original Gravity (OG): 1.077 (P): 18.7
Final Gravity (FG): 1.015 (P): 3.8
Alcohol by Volume (ABV): 8.11 %
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 15.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Pale Malt Barrett Burston (59.21%)
1.000 kg Dextrose (13.16%)
1.000 kg Polenta (13.16%)
1.000 kg Rice (13.16%)
0.100 kg Caraaroma (1.32%)

Hop Bill
----------------
12.0 g Galena Pellet (12% Alpha) @ 60 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
Brewbrite
Gelatine
Polyclar

Single step Infusion at 66C for 60 Minutes.
Fermented at 15C with Safale US-05
2 weeks lager at -1


Recipe Generated with BrewMate

 

[argon]

Wasn't going to a stout this year, take me ages to get through dark beers. But mentioned it to a mate who loves darks over the weekend and he convinced me to do one and split the batch with him. He came over this morning and we knocked out this one. Just cleaned up after filling 2 cubes of this;


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Foreign Extra Stout
Brewer: Argon
Asst Brewer:
Style: Foreign Extra Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 55.74 l
Bottling Volume: 39.00 l
Estimated OG: 1.059 SG
Estimated Color: 74.4 EBC
Estimated IBU: 35.9 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.40 kg Ale - Maris Otter Malt (Thomas Fawcetts Grain 6 70.0 %
0.90 kg Brown Malt (Thomas Fawcett) (145.0 EBC) Grain 8 7.5 %
0.90 kg Barley Flaked (Bairds) (3.0 EBC) Grain 7 7.5 %
0.30 kg Barley Roasted - Unmalted (Bairds) (1400 Grain 11 2.5 %
0.75 kg Chocolate Malt Pale (Thomas Fawcett) (64 Grain 9 6.3 %
110.00 g East Kent Goldings [4.70 %] - Boil 60.0 Hop 12 28.7 IBUs
55.00 g East Kent Goldings [4.70 %] - Boil 15.0 Hop 13 7.1 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [1000.00 m Yeast 14 -
0.75 kg Victory Malt (biscuit) (Briess) (55.2 EB Grain 10 6.3 %
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 4 -
4.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 5 -
9.00 g Salt (Mash 60.0 mins) Water Agent 1 -



Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.99 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 32.06 l of water at 72.8 C 66.0 C 90 min


Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[DJR]

Sparging this puppy now... Slow sparge for some reason, not to worry, smelling/tasting pretty good


Recipe: Okto 2011
Brewer: DJR
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.95 L
Estimated OG: 1.054 SG
Estimated Color: 11.3 EBC
Estimated IBU: 23.9 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.40 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 48.5 %
1.50 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 30.3 %
0.70 kg Munich I (Weyermann) (14.0 EBC) Grain 14.1 %
0.25 kg Carahell (Weyermann) (25.6 EBC) Grain 5.1 %
0.10 kg Melanoidin (Weyermann) (59.1 EBC) Grain 2.0 %
25.00 gm Hallertauer [6.50%] (60 min) Hops 17.1 IBU
20.00 gm Hallertauer [6.50%] (15 min) Hops 6.8 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
4.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs Hella-Bock (Wyeast Labs #2487PC) Yeast-Lager


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.95 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 12.91 L of water at 75.0 C 67.8 C 60 min

 

[Fourstar]

added upon request from the whats in the glass thread.


6 Grain (Oatmeal) stout.
Oatmeal Stout

Type: All Grain
Date: 7/05/2011
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
4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 64.51 %
0.60 kg Biscuit Malt (23.0 SRM) Grain 9.68 %
0.50 kg 5 grain porridge (1.7 SRM) Grain 8.07 %
0.30 kg Carafa Special II (Weyermann) (415.0 SRM) Grain 4.84 %
0.30 kg Wheat Malt, Malt Craft (Joe White) (2.0 SRM) Grain 4.84 %
0.25 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 4.03 %
0.25 kg Roasted Barley (300.0 SRM) Grain 4.03 %
10.00 gm Challenger [6.60 %] (60 min) (First Wort Hop) Hops 7.6 IBU
20.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 27.7 IBU
15.00 gm Challenger [6.60 %] (10 min) Hops 3.7 IBU
9.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.14 %
Bitterness: 39.0 IBU
Est Color: 32.1 SRM

Mash Profile
60 min Mash In Add 19.00 L of water at 71.4 C 66.0 C
10 min Mash Out Add 10.00 L of water at 87.9 C 73.0 C

Notes
3g CaCl2 to mash, 6g CaCl2 to boil.
6 Grain Porridge is Macro Wholefoods from woolies - rolled oats, barley, rye, triticale and rice.

 

[Florian]

My first go at an AIPA. This might be completely over the top, as it's unknown territory for me, so open to suggestions.
Mashing at the moment, so plenty of time to adjust hop schedule if need be. All hop additions 15 minutes and shorter will be a la Argon in a separate boil tomorrow morning.

American IPA
Type: All Grain Date: 28/06/2011
Batch Size (fermenter): 19.00 l Brewer:
Boil Size: 27.91 l
Post Boil Volume: 23.06 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.60 l
Estimated OG: 1.060 SG
Estimated Color: 19.9 EBC
Estimated IBU: 63.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.7 %
Boil Time: 90 Minutes

Mash Ingredients
Amt Name Type # %/IBU
2200.00 g Pale Malt, Halcyon (Thomas Fawcett) (5.9 EBC) Grain 1 42.3 %
2000.00 g Bohemian Pilsner (Weyermann) (3.3 EBC) Grain 2 38.5 %
750.00 g Munich I (Weyermann) (14.0 EBC) Grain 3 14.4 %
150.00 g Caraaroma (Weyermann) (350.7 EBC) Grain 4 2.9 %
100.00 g Carahell (Weyermann) (25.6 EBC) Grain 5 1.9 %

Mash Steps
Name Step Temperature Step Time
Mash In 38.0 C 0 min
Mash Step 52.0 C 10 min
Mash Step 62.0 C 30 min
Mash Step 66.0 C 60 min
Mash Step 71.0 C 10 min
Mash Step 77.0 C 15 min

First Wort Hops
Amt Name Type # %/IBU
10.00 g Magnum [13.60 %] - First Wort 90.0 min Hop 6 18.6 IBUs

Boil Ingredients
Amt Name Type # %/IBU
10.00 g Citra [12.00 %] - Boil 30.0 min Hop 7 10.7 IBUs
10.00 g Willamette [4.00 %] - Boil 15.0 min Hop 11 2.3 IBUs
10.00 g Centennial [10.00 %] - Boil 15.0 min Hop 9 5.8 IBUs
10.00 g Cascade [5.50 %] - Boil 15.0 min Hop 8 3.2 IBUs
10.00 g Citra [14.00 %] - Boil 15.0 min Hop 10 8.1 IBUs
5.00 g Centennial [10.00 %] - Boil 10.0 min Hop 13 2.1 IBUs
5.00 g Cascade [5.50 %] - Boil 10.0 min Hop 12 1.2 IBUs
5.00 g Citra [12.00 %] - Boil 10.0 min Hop 14 2.5 IBUs
5.00 g Willamette [5.50 %] - Boil 10.0 min Hop 15 1.2 IBUs
10.00 g Willamette [4.00 %] - Boil 5.0 min Hop 19 0.9 IBUs
10.00 g Cascade [5.50 %] - Boil 5.0 min Hop 16 1.3 IBUs
10.00 g Centennial [10.00 %] - Boil 5.0 min Hop 17 2.3 IBUs
10.00 g Citra [14.00 %] - Boil 5.0 min Hop 18 3.2 IBUs
10.00 g Centennial [10.00 %] - Boil 0.0 min Hop 21 0.0 IBUs
10.00 g Cascade [5.50 %] - Boil 0.0 min Hop 20 0.0 IBUs
10.00 g Citra [12.00 %] - Boil 0.0 min Hop 22 0.0 IBUs
5.00 g Amarillo Gold [8.50 %] - Boil 0.0 min Hop 23 0.0 IBUs


Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU
15.00 g Cascade [5.50 %] - Dry Hop 0.0 Days Hop 25 0.0 IBUs
15.00 g Centennial [10.00 %] - Dry Hop 0.0 Days Hop 26 0.0 IBUs
15.00 g Citra [14.00 %] - Dry Hop 0.0 Days Hop 27 0.0 IBUs
15.00 g Willamette [4.00 %] - Dry Hop 0.0 Days Hop 28 0.0 IBUs

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 24 -

 

[Lord Raja Goomba I]

Holy hell!

Citra, Cascade, Willamette, Amarillo and Centennial in one beer.

And I thought I was slightly nuts mixing Citra and Nelson.

Now I'm just sad that it's all gone.


Goomba

 

[brando]

Ein Alt, ja? Love that Magnum (Ger) it's about the only bittering hop I still use.

I had made a unanimous decision not to do any stouts for the comp rounds this year, but I borrowed "Guinness, the 250-year quest for the perfect pint". Imagine, quarter of a friggin millenium
Anyway the last couple of days reading it on the train I've ended up tonguing for a rich creamy stout, so I'm going for a complex dry stout - less RB than I would normally use as 4* marked it down last year in the Nats boo hoo, and more malt complexity to make Browndog happy.

Should be ready for the BABBs comp judging in 3 weeks - I'll be using Wy 1084 with a good healthy pitch and run it through at 24. Roast Barley gets added to mashout.



Dry Stout


Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.950
Total Hops (g): 25.00
Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 43.2 (EBC): 85.1
Bitterness (IBU): 37.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
4.000 kg Pale Malt Golden Promise (67.23%)
0.300 kg Carafa II malt (5.04%)
0.300 kg Carapils (Dextrine) (5.04%)
0.300 kg Roasted Barley (5.04%)
0.250 kg Amber Malt (4.2%)
0.250 kg Choc Chit JW (4.2%) that's right B)
0.250 kg Simpson Golden Naked Oats (4.2%)
0.200 kg Victory Malt (3.36%)
0.100 kg Acidulated Malt (1.68%)

Hop Bill
----------------
25.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (1.1 g/L)

Misc Bill
----------------

Single step Infusion at 66C for 60 Minutes.
Fermented at 24C with Wyeast 1084 - Irish Ale


Recipe Generated with BrewMate

Surprised to see the Acid malt in there BG. What salts?

 

[bigandhairy]

Gonna give this a go when i get back from hols. Hopefully it will do justice by the 1469 yeast that bribieg generously gave to me. Loosely based around a landlord, also taking liberties with drsmurto version of a landlord. I dont have any GP so I have used MO.
Regards
Matt

BIAB with 75% eff
90 min mash @ 67deg. 60 min boil.
3.8kg maris otter
.3kg light crystal.
.4kg light munich
Caramelise 2lt wort down to 300ml added to end of boil
35g fuggle @ 60
30g ekg @ 20
30g stryrian golding @ 0
Wyeast 1469 @ 20deg

 

[Florian]

I had this planned for tomorrow morning, but I thought I might as well get it all done today.
So, second mash for today is a Czech Pilsener, trying to get close to Pilsener Urquell (although I can't be bothered with a decoction tonight):

91% Wey Boh Pils
6% Wey Carahell
3% Wey Munich1

Still nutting out the exact hop schedule, but it involves about 180g Saaz :icon_drool2: :icon_drool2: :icon_drool2:

 

[Florian]

Had a stuck sparge, a nice wort fountain shooting out of the malt pipe. Thought that I might as well do a decoction then if I have to open up the mash anyway. When I came back to add the decoction back to the mash, I had another stuck sparge, so have added a heap of rice gulls and am keeping a close eye. There goes the plan to dug out to get some dinner during the mash.

 

[drew9242]

Hey florian, how did you know you had a stuck sparge during your mash and not at the end. Just wondering why you couldn't duck out for dinner.

 

[drsmurto]

I had this planned for tomorrow morning, but I thought I might as well get it all done today.
So, second mash for today is a Czech Pilsener, trying to get close to Pilsener Urquell (although I can't be bothered with a decoction tonight):

91% Wey Boh Pils
6% Wey Carahell
3% Wey Munich1

Still nutting out the exact hop schedule, but it involves about 180g Saaz :icon_drool2: :icon_drool2: :icon_drool2:

A bit late but Pilsner Urquell (from my reading - Linky) is 100% pils malt. No crystal or toasted malts.

EDIT - fixed link

 

[DJR]

A bit late but Pilsner Urquell (from my reading - Linky) is 100% pils malt. No crystal or toasted malts.

EDIT - fixed link

Yeah, they also have an incomplete fermentation (leading to the diacetyl and 1015 FG) - i think they drop the yeast and sterile filter. Kinda out of the league of home brewers so we have to cheat somehow...

The triple decoctions with acid rest are what give it the malt backbone and color aren't they? If you go single infusion sure it's not perfect but some carahell/carapils and melanoidin help get it there - but it won't be PU.

 

[drsmurto]

Yeah, they also have an incomplete fermentation (leading to the diacetyl and 1015 FG) - i think they drop the yeast and sterile filter. Kinda out of the league of home brewers so we have to cheat somehow...

The triple decoctions with acid rest are what give it the malt backbone and color aren't they? If you go single infusion sure it's not perfect but some carahell/carapils and melanoidin help get it there - but it won't be PU.

I do a single or double decoction or if feeling lazy multiple infusions. Certainly gives it more colour and for my taste, more malt.

Normally get the FG down to 1.013/4 so not bone dry.

WLP833 also seems to leave a better malt charatcer than the typical czech lager yeasts (again, to my taste).

 

[DJR]

I do a single or double decoction or if feeling lazy multiple infusions. Certainly gives it more colour and for my taste, more malt.

Normally get the FG down to 1.013/4 so not bone dry.

WLP833 also seems to leave a better malt charatcer than the typical czech lager yeasts (again, to my taste).

Agreed WLP833 rocks. Wyeast 2487PC is going on my Okto at the moment which is meant to be the same.

Now if only someone would import Ayinger into Aus so we can see how the brewery goes with their own yeast

 

[Florian]

A bit late but Pilsner Urquell (from my reading - Linky) is 100% pils malt. No crystal or toasted malts.

EDIT - fixed link

Thanks Dr, I have read through that link at least twice in the past. I know it's not what they're using, but I love that addition of carahell in a Czech Pils and other beers, it's a great malt IMO, I have actually upped it this time from my usual 4% to 6%. Could probably do without the munich, but as I didn't plan to do any decoctions, I thought I'd add that tiny bit of colour. Ended up doing a decoction anyway which shiftet the colour nicely.
Seeing PU has it's last hop addition at 25 minutes I'm way out of schedule with this one anyway as I'll try a separate boil with plenty of Saaz once my 2001 starter takes off. We'll see how it works out, it should get a good lagering as stocks are finally building up now.

Hey florian, how did you know you had a stuck sparge during your mash and not at the end. Just wondering why you couldn't duck out for dinner.

Drew, I'm brewing on a Braumeister which pumps the wort from the bottom of the vessel through the malt pipe. In a stuck sparge (it's more a stuck mash, but then a stuck sparge on a traditional system could also be a stuck lautering) the grain bed compacts so much that the wort doesn't flow freely to the top, it finds one channel (usually above the pump) and then shoots as a fountain out of your malt tube, and if you're unlucky lifts the lid and creates a big mess. I had this once in the past on a Berliner Roggenweisse (I think) containing over 50% wheat and Rye, so no surprises there. But this time I used a similar grain bill and same crush as I usually do, so not sure why it happened then.

 

[prestonpaul]

Yeah, they also have an incomplete fermentation (leading to the diacetyl and 1015 FG) - i think they drop the yeast and sterile filter. Kinda out of the league of home brewers so we have to cheat somehow...

The triple decoctions with acid rest are what give it the malt backbone and color aren't they? If you go single infusion sure it's not perfect but some carahell/carapils and melanoidin help get it there - but it won't be PU.

I'm doing something along the same line next week.
95% Weyerman Bohemian Pilsner
5% Weyerman carapils
1 addition of saaz at 60 minutes.
I'll be doing an infusion mash because I am not set up to do a decoction mash at the moment but was thinking about drawing off a couple of liters at the start of the boil and caramelizing it in an attempt to replicate a bit of the decoction mash flavor and colour.
Worth a try or am I barking up the wrong tree?

 

[drew9242]

Thanks Dr, I have read through that link at least twice in the past. I know it's not what they're using, but I love that addition of carahell in a Czech Pils and other beers, it's a great malt IMO, I have actually upped it this time from my usual 4% to 6%. Could probably do without the munich, but as I didn't plan to do any decoctions, I thought I'd add that tiny bit of colour. Ended up doing a decoction anyway which shiftet the colour nicely.
Seeing PU has it's last hop addition at 25 minutes I'm way out of schedule with this one anyway as I'll try a separate boil with plenty of Saaz once my 2001 starter takes off. We'll see how it works out, it should get a good lagering as stocks are finally building up now.



Drew, I'm brewing on a Braumeister which pumps the wort from the bottom of the vessel through the malt pipe. In a stuck sparge (it's more a stuck mash, but then a stuck sparge on a traditional system could also be a stuck lautering) the grain bed compacts so much that the wort doesn't flow freely to the top, it finds one channel (usually above the pump) and then shoots as a fountain out of your malt tube, and if you're unlucky lifts the lid and creates a big mess. I had this once in the past on a Berliner Roggenweisse (I think) containing over 50% wheat and Rye, so no surprises there. But this time I used a similar grain bill and same crush as I usually do, so not sure why it happened then.

I see, that has cleared it up for me. Cheers :icon_cheers:

 

[vykuza]

I'm doing something along the same line next week.
95% Weyerman Bohemian Pilsner
5% Weyerman carapils
1 addition of saaz at 60 minutes.
I'll be doing an infusion mash because I am not set up to do a decoction mash at the moment but was thinking about drawing off a couple of liters at the start of the boil and caramelizing it in an attempt to replicate a bit of the decoction mash flavor and colour.
Worth a try or am I barking up the wrong tree?

Absolutely worth a try. Go for it.