What Are You Brewing III

[drsmurto]

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?

I'd personally add at least a flavour addition of saaz at 20 mins.

Caramelising won't produce the same characters as a decoction. You'll get caramel/toffee flavours but not the melanoidins.

Decoction mashing sounds a lot more complicated than it really is. I simply draw out the required volume of grain from the mash tun using a wire strainer from my kitchen. Put that in a pot and slowly heat it up to the temp steps (you can simply boil it but i prefer to do a 65C rest and a 70C rest on my way to boiling). Add it back to the mash tun.

It's time consuming but not difficult and the aroma of boiling malt is addictive. :icon_drool2:

 

[vykuza]

I'm smashing out my Orval clone - thanks to the current White Labs limited release WLP-510 Bastogne Belgian Ale (the Orval sacc strain).

I've got with simple:


MoreVal
Belgian Specialty Ale


Type: All Grain
Date: 29/05/2011
Batch Size: 23.00 L
Brewer: Nick
Boil Size: 30.59 L Asst Brewer:
Boil Time: 90 min Equipment: Birko
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.75 kg Pilsner (Weyermann) (1.7 SRM) Grain 75.40 %
0.75 kg Carabelge (15.0 SRM) Grain 11.90 %
55.00 gm Styrian Goldings [5.40 %] (Dry Hop 3 days) Hops -
40.00 gm Spalter Select [5.70 %] (80 min) Hops 24.2 IBU
35.00 gm Styrian Goldings [5.00 %] (15 min) Hops 8.7 IBU
25.00 gm Hallertauer [2.50 %] (15 min) Hops 3.1 IBU
0.80 kg Candi Sugar, Clear (0.5 SRM) Sugar 12.70 %
1 Pkgs Bastogne Belgian Ale (White Labs #WLP510) Yeast-Ale
1 Pkgs Brettanomyces Bruxellensis (White Labs #WLP650) [Add to Secondary] Yeast-Ale



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.00 % Actual Alcohol by Vol: 7.05 %
Bitterness: 36.1 IBU Calories: 546 cal/l
Est Color: 5.8 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 5.50 kg
Sparge Water: 8.10 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, Light Body, No Mash Out Step Time Name Description Step Temp
75 min Mash In Add 30.00 L of water at 70.1 C 67.0 C



I'm going to add the Candi Sugar addition during fermentation, rather than whack the yeast with a 1.060 wort and no starter. She's just coming up to boil now. I have to say the 2010 Styrians smell MUCH nicer than the 2009 batch.

The Bastogne yeast cake will move on to a De Ranke XX Bitter kinda clone next, and depending on flavour profile, either a simple Blonde to put away until warmer times, or a Belgianted version of Fourstars 6 grain stout above. Or both

 

[chrisherberte]

Nothing fancy, quick keg filler.

Toucan AIPA
2 x 1.7kg Coopers Lager
100g LDME (Starter)
400g BB Caramalt
10g Cascade 10min
10g Cascade 0min
20g Cascade dry day 3
Yeast us05

I forgot to take an OG ~1058? -- pitched on Saturday sitting at 19-20C for 5 days so nearly terminal.
Hydrometer sample tastes shit hot, can't wait to keg it.

Edit: 18L

 

[prestonpaul]

I'd personally add at least a flavour addition of saaz at 20 mins.

Caramelising won't produce the same characters as a decoction. You'll get caramel/toffee flavours but not the melanoidins.

Decoction mashing sounds a lot more complicated than it really is. I simply draw out the required volume of grain from the mash tun using a wire strainer from my kitchen. Put that in a pot and slowly heat it up to the temp steps (you can simply boil it but i prefer to do a 65C rest and a 70C rest on my way to boiling). Add it back to the mash tun.

It's time consuming but not difficult and the aroma of boiling malt is addictive. :icon_drool2:

Thanks for the heads up on the hops. For some reason I had it in my head that Urquell only did a single addition but having read the article referenced further up that's obviously wrong! I'll re-visit my hop calculations. I think I'll just do a simple infusion mash this time and do some more reading on decoction mashing for next time.

 

[Aus_Rider_22]

ESB

3kg BB Ale
1.5kg Munich 1
.25kg Heritage Medium
.1kg Caraaroma
.05kg Choc Pale
20g Fuggles @ 60mins
20g Styrian Goldings @ 60mins
20g Fuggles @ 10mins
20g Styrian Goldings @ 10mins

Wyeast 1968 @ 18degrees

IBU 33 EBC 30 5.1%

May or may not dry hop....

 

[NickB]

Getting this on the go in the morning. Modified the grain bill slightly due to what I have in stock, and have upped the mash temp and dropped the bitterness slightly based on feedback from the last BABBs meeting.....

Recipe: Old Rifle Range Dark Mild 7
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: 1.028 SG
Expected OG: 1.035 SG
Expected FG: 1.011 SG
Expected ABV: 3.2 %
Expected IBU (using Tinseth): 20.5
Expected Color: 33.5 EBC
Apparent Attenuation: 68.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Maris Otter 3.500 kg (51.1 %) In Mash/Steeped
German Vienna Malt 1.500 kg (21.9 %) In Mash/Steeped
US Victory Malt 0.800 kg (11.7 %) In Mash/Steeped
German CaraRed 0.250 kg (3.6 %) In Mash/Steeped
German CaraAroma 0.250 kg (3.6 %) In Mash/Steeped
UK Pale Chocolate Malt 0.200 kg (2.9 %) In Mash/Steeped
Belgian Aromatic Malt 0.200 kg (2.9 %) In Mash/Steeped
German Carafa II 0.150 kg (2.2 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 65 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 15 g Loose Pellet Hops used At turn off

Other Ingredients
Gypsum 10 g used In Mash
Calcium Carbonate 10 g used In Mash
Gypsum 10 g used In Boil
Koppafloc 2 g used In Boil

Yeast: Wyeast 1469-West Yorkshire Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (71C)
Step: Rest at 71 degC for 90 mins

Recipe Notes
CaraFa II Added at mashout


Cheers!

 

[mje1980]

Good time of year for mild hey?, though i can drink it all year round haha I'll be doing one next up too. Exact same recipe as my last:

87.7% TF MO
8.8% Wey caramunich 3
1.8% Choc
1.8% Roast barley

Galena 60mins
Willamette 5

1.033
23 IBU

1318 london ale 3

EDIT, i just had a thought. I normally use the caramunich 3 for my milds ( and most bitters ) but i think i have enough simpsons heritage to sub it. Might try that, as i really like the heritage xtal.

 

[winkle]

Getting this on the go in the morning. Modified the grain bill slightly due to what I have in stock, and have upped the mash temp and dropped the bitterness slightly based on feedback from the last BABBs meeting.....

Recipe: Old Rifle Range Dark Mild 7
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: 1.028 SG
Expected OG: 1.035 SG
Expected FG: 1.011 SG
Expected ABV: 3.2 %
Expected IBU (using Tinseth): 20.5
Expected Color: 33.5 EBC
Apparent Attenuation: 68.9 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC

Fermentables
UK Maris Otter 3.500 kg (51.1 %) In Mash/Steeped
German Vienna Malt 1.500 kg (21.9 %) In Mash/Steeped
US Victory Malt 0.800 kg (11.7 %) In Mash/Steeped
German CaraRed 0.250 kg (3.6 %) In Mash/Steeped
German CaraAroma 0.250 kg (3.6 %) In Mash/Steeped
UK Pale Chocolate Malt 0.200 kg (2.9 %) In Mash/Steeped
Belgian Aromatic Malt 0.200 kg (2.9 %) In Mash/Steeped
German Carafa II 0.150 kg (2.2 %) In Mash/Steeped

Hops
UK Fuggle (4.2 % alpha) 65 g Loose Pellet Hops used 90 Min From End
Slovenian Styrian Goldings (2.3 % alpha) 15 g Loose Pellet Hops used At turn off

Other Ingredients
Gypsum 10 g used In Mash
Calcium Carbonate 10 g used In Mash
Gypsum 10 g used In Boil
Koppafloc 2 g used In Boil

Yeast: Wyeast 1469-West Yorkshire Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (71C)
Step: Rest at 71 degC for 90 mins

Recipe Notes
CaraFa II Added at mashout


Cheers!

So, is this going into a fermenter?
My effort today (or tomorrow) wiil be a ...
Recipe: Hogshead D'Mars
Brewer:
Asst Brewer:
Style: Biere de Garde
TYPE: All Grain
Yeast is W3725pc Beire de garde

Recipe Specifications
--------------------------
Boil Size: 30.08 l
Post Boil Volume: 24.73 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 17.16 l
Estimated OG: 1.059 SG
Estimated Color: 15.5 EBC
Estimated IBU: 21.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 87.1 %
Boil Time: 75 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.50 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 49.7 %
1.80 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 35.8 %
0.40 kg Munich I (Weyermann) (14.0 EBC) Grain 3 8.0 %
0.03 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 4 0.6 %
25.00 g Brewer's Gold [8.00 %] - Boil 60.0 min Hop 6 21.9 IBUs
0.30 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 5 6.0 %
1.06 tsp Yeast Nutrient (Primary 3.0 days) Other 10 -
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 7 -
10.00 g Bobek [5.25 %] - Aroma Steep 10.0 min Hop 8 0.0 IBUs



Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.03 kg

Noice.

 

[jyo]

Hoping to pump this one out tomorrow as inspired by the 10 minute IPA thread and recent discussions on using some old school hops in one of these.
I have a heap of Styrians and it's one of my favourite hops, so.....

10 Minute Styrian Goldings PA
23 litres.
5 kg BB Ale Malt
.350 kg Carapils

400 gms Styrian Goldings @ 10 minutes.
40 IBU
SRM 4.8
Mash at 64.5
90 minute boil.
No Chill.
Cultured Coopers Ale yeast from bottle.

Cheers, John. :icon_cheers:

 

[Aus_Rider_22]

Wow, talk about conincidence in recipes, jyo.

I had a really smooth brew night last night and since I only played 9 holes today and have some time I am throwing together an "all-sorts" type of brew. It's not really an IPA but it's not really anything else. It's just a brew to use up bits and pieces spec malts and half packets of hops I have lying around. Perhaps it could be a medium-strength IPA with English/Slovenia/American hops and a touch of wheat?

Experimental Leftover Brew

78% Ale
10% Wheat
6% Carared
6% Caraaroma
40gm Fuggles @ 10mins
40gm Styrian Goldings @ 10mins
40gm Amarillo @ 10mins

US05.

Something around 37-45 IBUs
EBC 28
4.9%

Could turn out horrible but I am willing to give it a crack. Even if it isn't stunning I will still drink it and learn from it!

 

[NickB]

So, is this going into a fermenter?

Cheeky.....

Yes, will ferment it! In fact have four on the go now...

Have delayed brewing until tomorrow, however.

Cheers

 

[winkle]

:icon_offtopic:
Me 2. Had an unplanned stop at Archive since Nectar wasn't open <_<

 

[white.grant]

Just heating the HLT for this


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Choppa
Brewer: Grant
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 26.04 L
Estimated OG: 1.072 SG
Estimated Color: 11.4 SRM
Estimated IBU: 62.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.80 kg Pale Malt Barrett Burston (3.0 SRM) Grain 84.67 %
0.65 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.49 %
0.40 kg Munich Malt - 20L (20.0 SRM) Grain 5.84 %
30.00 gm Columbus (Tomahawk) [13.00 %] (60 min) Hops 50.2 IBU
30.00 gm Cluster [7.00 %] (10 min) Hops 5.4 IBU
28.30 gm Cascade - Organic [5.00 %] (10 min) Hops 3.6 IBU
28.30 gm Cascade - Organic [5.00 %] (5 min) Hops 3.0 IBU
28.30 gm Amarillo Gold [8.50 %] (0 min) Hops -
1.16 items Whirlfloc Tablet (Boil 15.0 min) Misc


Should be tasty

cheers

grant

 

[jyo]

Wow, talk about conincidence in recipes, jyo.

I had a really smooth brew night last night and since I only played 9 holes today and have some time I am throwing together an "all-sorts" type of brew. It's not really an IPA but it's not really anything else. It's just a brew to use up bits and pieces spec malts and half packets of hops I have lying around. Perhaps it could be a medium-strength IPA with English/Slovenia/American hops and a touch of wheat?

Experimental Leftover Brew

78% Ale
10% Wheat
6% Carared
6% Caraaroma
40gm Fuggles @ 10mins
40gm Styrian Goldings @ 10mins
40gm Amarillo @ 10mins

US05.

Something around 37-45 IBUs
EBC 28
4.9%

Could turn out horrible but I am willing to give it a crack. Even if it isn't stunning I will still drink it and learn from it!

That looks good, mate.
What did you brew last night?
I made an Amber Ale a couple of weeks ago with Ale, Caraamber and crystal with Williamette and Amarillo combo! Drinking nicely.

 

[Pennywise]

And this is why I brew in the morning. Just steeping the grains for a Coopers IPA kit now

Coopers IPA
500g ldme
300 sugar
150g dark crystal
100g special roast
26g pale choc
100g carafe 3 special
100g roast barley

Hops will be what ever looks good that I pull out of the fridge, prolly cascade, chinook & galaxy from 20 mins to dry hop. Might actually do a mix of the three and see how that pans out

 

[Tony]

Kolsch


BullsHead Kolsch

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.047 Plato: 11.64
Anticipated EBC: 7.1
Anticipated IBU: 26.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
90.0 9.00 kg. Weyermann FM Boh Pilsner Germany 1.038 4
7.0 0.70 kg. Weyermann Pale Wheat Germany 1.038 4
3.0 0.30 kg. Weyermann Carahell Germany 1.035 26

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
110.00 g. Pacific Hallertau Whole 5.60 26.2 40 min.
20.00 g. Pacific Hallertau Whole 5.60 0.0 0 min.


Yeast
-----

2575 PC Kolsch II

 

[Bribie G]

Finally got my Vienna doughed in, been fartin around all day so far.

5000 Vienna
500 Aussie pale to ensure full conversion
100 Acidulated

Calcium Carbonate and some Epsom and Gypsum

60 Saaz 60 mins single addition

Danish Lager Yeast Wyeast 2042


As posted elsewhere I'm going to do a mini decoction to get some grain boiled just for a bit of flavour enhacement, maybe.

 

[Frag_Dog]

Brewed an Irish Red today. First brew in over 2 months! Don't know what yeast to go with. Will probibly use US05 as I have a few packets in the fridge...

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 33 - Irish Red
Brewer: Nathan
Asst Brewer:
Style: Irish Red Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Boil Size: 35.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.047 SG
Estimated Color: 21.9 EBC
Estimated IBU: 20.0 IBUs
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.60 kg Carared Malt (Weyermann) (39.4 EBC) Grain 2 12.1 %
0.17 kg Caraaroma Malt (Weyermann) (256.1 EBC) Grain 4 3.4 %
31.49 g Williamette [4.90 %] - Boil 45.0 min Hop 5 15.0 IBUs
31.49 g Hallertauer Hersbrucker [3.00 %] - Boil Hop 7 5.0 IBUs
0.46 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
3.90 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 1 78.5 %
0.30 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 3 6.0 %

 

[Bada Bing Brewery]

First Stout BIAB for tomorrow morning.

Trichotillomania Stout
Sweet Stout

Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 4.510
Total Hops (g): 60.00
Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.01 %
Colour (SRM): 35.6 (EBC): 70.1
Bitterness (IBU): 23.3 (Average)
Brewhouse Efficiency (%): 77
Boil Time (Minutes): 75

Grain Bill
----------------
3.100 kg Golden Promise Malt (68.74%)
0.500 kg Flaked Oats (11.09%)
0.350 kg Wheat Malt (7.76%)
0.220 kg Black Malt (4.88%)
0.180 kg Roasted Barley (3.99%)
0.100 kg Crystal 120 (2.22%)
0.060 kg Chocolate (1.33%)

Hop Bill
----------------
25.0 g Willamette Pellet (4.5% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
20.0 g Fuggles Pellet (4% Alpha) @ 20 Minutes (Boil) (1 g/L)
15.0 g Willamette Pellet (4.5% Alpha) @ 20 Minutes (Boil) (0.7 g/L)

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

Single step Infusion at 66C for 65 Minutes.
Fermented at 18C with Safale S-04

I'll put the crystal, black, choc and barley in with 10 minutes to go in the mash.
Cheers
BBB

 

[Florian]

Kolsch


BullsHead Kolsch

What mash schedule are you using for this Tony?