What Are You Brewing III

[winkle]

Yet another saison, this time using W3724 so I'll have a big starter for a super-saison a bit later on.

Shootin Saison
Mid-strength Saison
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.85 l
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Fermentation: Ale, Two Stage
Ingredients

0.09 kg Munich I (Weyermann) (14.0 EBC) Grain 3 2.1 %
3.40 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 1 80.2 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 2 11.8 %
0.25 kg Cane Sugar (0.0 EBC) Sugar 4 5.9 %
28.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 5 25.6 IBUs
10.00 g Bobek [5.25 %] - Aroma Steep 10.0 min Hop 8 0.0 IBUs
10.00 g Coriander Seed (Boil 5.0 mins) Spice 6 -
5.00 g Seeds of Paradise (Boil 5.0 mins) Spice 7 -
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.043 SG Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.005 SG Measured Final Gravity:
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol:
Bitterness: 25.6 IBUs Calories: 427.1 kcal/l
Est Color: 5.6 EBC

Brewed yesterday, yeast pitched 2day.

 

[bconnery]

Looks the goods, Ben. That Heritage Crystal is totally :icon_drool2: :icon_drool2:

I've yet to really taste the one beer I've used it in so far but I've heard good reports.

Christening a birthday present, one of the 70L stainless kettles from Craftbrewer. (My wife is awesome!)
A slightly smaller batch, 25L boil volume, and it looks really lost in the big kettle!

 

[NickB]

Nicely done mate! Expect samples at BABBs at some point

Cheers

 

[Salt]

Just put down my first BIAB yesterday...brew day went pretty successfully I think...no dramas and hit SG, which was great...

Salts Virgin BIAB (American Pale Ale)

Original Gravity (OG): 1.056
Final Gravity (FG): 1.014
Alcohol (ABV): 5.50 %
Colour (SRM): 7.8 (EBC): 15.4
Bitterness (IBU): 38.2 (Average)

91.23% Golden Promise Malt
3.29% Carahell
3.29% Caramalt
2.19% Crystal 60

0.6 g/L Amarillo (8.2% Alpha) @ 60 Minutes (Boil)
0.6 g/L Centennial (9.7% Alpha) @ 60 Minutes (Boil)
0.9 g/L Amarillo (8.2% Alpha) @ 15 Minutes (Boil)
0.9 g/L Amarillo (8.2% Alpha) @ 5 Minutes (Boil)
0.9 g/L Amarillo (8.6% Alpha) @ 0 Days (Dry Hop)
0.9 g/L Cascade (8.3% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[bconnery]

Nicely done mate! Expect samples at BABBs at some point

Cheers

I might need to check it first.
After 4+ years of using my system, and even though I'd been making adjustments in setting up, I am so used to how my brewday goes that I didn't really think properly about how my new shiny stainless steel 70L pot might behave differently to my 40L one...
I found myself making adjustments everywhere I went.
My 'brewstand' (it needs to be in quotes because it's really a collection of random objects that I happen to brew on) is designed for the smaller pot, my chiller doesn't fit properly now, I need some new bits and pieces for the whole process...

I got a much higher boil-off rate and my now even more reduced size batch is much higher in alcohol.
My planned 3ish% bitter is now firmly in the best bitter/esb range. Luckily I like my bitters bitter, so I'll have enough hops in there that it won't be too sweet, but it certainly won't be the beer I designed!

Planning to brew again very soon to continue to dial in my new system

 

[lespaul]

Brewed a Holgate nut brown ale clone based on the recipe in the CYBI podcast

Recipe was roughly

2.8 kg MO/JW trad blend
1.4 kg amber malt
450 g carapils
450 g quick oats (instead of the flaked oats per the recipe)
100g brown malt
55 g chocolate malt
80 g chopped lightly toasted macadamias

Horizon to around 20 IBUs
10g EKG at whirlpool

23 litres

In the cube but will use Wyeast 1084 repitched from an Irish red ale finishing off at the moment rather than the suggested US-05.

Was listening to this the other day actually. Keen to hear how it turns out... even keener to get down to Woodend

 

[mje1980]

Hopefully tomorrow i'm going to attempt my first step mash, a blonde, with mostly BEST pilz malt, and a little caramunich 3. Going to try to hit 56c,62c,69c then mash out. Will use the highly accurate "boiling water from jug" technique haha.

Will see how i go.

96.4% BEST pils
3.3% Caramunich 3

Super pride 60

Hallertau @ 10 and 5

US05.

 

[marksfish]

Was listening to this the other day actually. Keen to hear how it turns out... even keener to get down to Woodend

a trip to holgates is well worth it but i advise you have a D/D as you wont leave in any condition to drive :icon_cheers:

 

[Hinji]

Not the smoothest brewday but enjoyable all the same.
Trying to use up my galaxy flowers.

Galaxy Pale Ale (American Pale Ale)

Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 6.4 (EBC): 12.6
Bitterness (IBU): 48.9 (Average - No Chill Adjusted)

79.17% Pale Ale Malt
10.42% Munich I
5.21% Crystal 30
5.21% Wheat Malt

0.4 g/L Magnum (10% Alpha) @ 45 Minutes (Boil)
0.7 g/L Cascade (6.6% Alpha) @ 15 Minutes (Boil)
0.7 g/L Citra (13.5% Alpha) @ 15 Minutes (Boil)
0.9 g/L Galaxy (13.2% Alpha) @ 5 Minutes (Boil)
0.7 g/L Cascade (6.6% Alpha) @ 0 Days (Dry Hop)
0.7 g/L Citra (13.5% Alpha) @ 0 Days (Dry Hop)
2.2 g/L Galaxy (13.2% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[C_west]

Managed to jag a couple of weeks afternoon shift at work, which means time for brewing during the day, Just pumped out this classic beer:

Dr's Golden Ale

56.5% Pils
18.8% Munich
18.8% Wheat
5.9% Cara Munich

Amarillo 20g @ 60 Mins, 15g @ 10 and 5 Mins

Aiming for 20 Litres @ 1045 at around 32 IBU


Exciting time of the year, weather is starting to warm up, bring on the spring/summer beers!

 

[vykuza]

This one is half way through the boil. Single infusion for a 66c 90 minute mash, then going to lager it until Christmas (depending on early taste trials of course). Yeast cake will go on to make a boh pils when I finish this stint of work travel.

I have the pack of hops open on the desk next to me and they smell pretty good! Definitely got a lot of citrus to them, I'm also picking up a little mint and a tiny bit of allium (garlic/onion) at the back. Looking forward to this one!

0 minute addition is cube hopped.

Wai-iti Pilsner (Australian Lager)

Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 3.5 (EBC): 6.9
Bitterness (IBU): 21.0 (Average - No Chill Adjusted)

96.68% Pilsner
3.32% Carapils (Dextrine)

1.5 g/L Wai-iti (2.8% Alpha) @ 90 Minutes (Boil)
3 g/L Wai-iti (2.8% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66C for 90 Minutes. Boil for 90 Minutes

Fermented at 20C with Wyeast 2001 - Urquell Lager


Recipe Generated with BrewMate

 

[Aus_Rider_22]

XR6T Hefeweizen:

47.4% BB Ale
47.4% BB Wheat
5.2% Carapils
10gms Perle @ 60mins
Wyeast 3068 - Weihenstephan

Will ferment at 19degrees.
Mashed at 66 for 60mins.

IBU: 13
EBC: 6.8
ALC: 4.7%

 

[petesbrew]

I couldn't remember if I put 4 or 5kg of Pale Malt in this grain bill, hence the name.
Reckon it has to be 5, otherwise my efficiency was through the roof.

AMNESIA American Pale Ale

A ProMash Recipe Report

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

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 7.16
Anticipated OG: 1.068 Plato: 16.653
Anticipated EBC: 14.8
Anticipated IBU: 43.9
Brewhouse Efficiency: 77 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
69.8 5.00 kg. Pale Ale Malt (2-row) Australia 1.037 5
12.3 0.88 kg. Pilsner Australia 1.037 3
7.0 0.50 kg. JWM Light Munich Australia 1.039 13
5.7 0.41 kg. Weyermann Carahell Germany 1.035 26
3.8 0.27 kg. JWM Wheat Malt Australia 1.040 4
1.4 0.10 kg. JWM Crystal 140 Australia 1.037 147

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
23.00 g. Chinook Pellet 11.40 34.4 60 min.
12.00 g. Chinook Pellet 11.40 6.0 20 min.
8.47 g. Cascade Pellet 6.50 1.4 10 min.
8.47 g. Centennial Pellet 9.20 2.0 10 min.
16.95 g. Cascade Pellet 6.50 0.0 Dry Hop
16.95 g. Centennial Pellet 9.20 0.0 Dry Hop


Yeast
-----

White Labs WLP001 California Ale

 

[bradsbrew]

Well seeing that the beach camping trip has been cut short due to the rest of the family has the spews and shits I may as well fire up the Brewery for a session IPA. Will due the usual triple batch and make an english and an American IPA by changing the cube and dry hops.

Stockcar IPA (English IPA)

Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.016 (P): 4.1
Alcohol (ABV): 5.02 %
Colour (SRM): 10.5 (EBC): 20.6
Bitterness (IBU): 41.0 (Average)

88% Perle malt
8% Wheat Malt
4% Crystal 120

0.7 g/L First Gold (7.9% Alpha) @ 90 Minutes (First Wort)
0.7 g/L Aurora (9% Alpha) @ 45 Minutes (Boil)
0.7 g/L First Gold (7.9% Alpha) @ 15 Minutes (Boil)
0.7 g/L Styrian Golding (4.4% Alpha) @ 5 Minutes (Boil)
0.7 g/L Styrian Golding (4.4% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 66C for 90 Minutes. Boil for 60 Minutes

Fermented at 18C with Ale yeast

Notes: 15 min hop addition are cube hops, cubes to be slow chilled in ice bath after filling.

5 min hop addition to be hop tea using 2L of reheated wort from cube.

15g of dry hop to each cube at day 4 of ferment

Recipe Generated with BrewMate


Cheers Brad

 

[Lord Raja Goomba I]

Finally got this baby done. I had a bit of an accident in the brewery which required some attention to rectify lest SWMBO's ire be raised. Otherwise a fantastic brew day.

Consequently, to get to bed before midnight, I no chilled and adjusted my 30 min addition down to a 10 min adjustment and my 10 minute to 0 min. It was a guesstimate and only .4 IBU over the original, which I think is a really good effort for an educated guess.

Die Goomba Roggenwei (Weizen/Weissbier)

Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 4.2 (EBC): 8.3
Bitterness (IBU): 16.8 (Average - No Chill Adjusted)

83.33% Wheat Malt
16.67% Rye Malt

0.4 g/L Citra (14% Alpha) @ 10 Minutes (Boil)
0.4 g/L Cascade (5% Alpha) @ 0 Minutes (Boil)
0.4 g/L Citra (14.1% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 65C for 60 Minutes. Boil for 45 Minutes

Fermented at 20C with Safbrew WB-06

 

[Stuffa]

I been meaning for ages to make a Saison with native pepperberries, well my fermenting freezer shat itself so now's a good time.

Wey Pils 45.6%
Pale Malt Galaxy 22.9%
Wheat Malt 18.2%
Special B Malt 2.3%
Acid Malt 1.5%
Sugar 9.5%

Hopped with Home grown Perle to an estimated 27 IBU.

14g crushed native pepperberries into the boil last five mins. Smells amazing. Was going to use 28g but chickened out.

Will ferment with Wyeast 3724 at 28C

 

[bconnery]

Another brewday trying to work out the ins and outs of the changes to my system.

Modified the 'brewstand' by raising the mash tun high enough to be above my new big pot. (I knew I hadn't thrown away the brew fridge crisper draw for a reason )

Recipe: Bluebirdish Bitter
Brewer: Mooshells
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 27.00 l
Boil Size: 35.00 l
Estimated OG: 1.038 SG
Estimated Color: 17.4 EBC
Estimated IBU: 32.8 IBUs
Brewhouse Efficiency: 90.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
25.00 g Challenger [7.00 %] - Dry Hop 5.0 Days Hop 8 0.0 IBUs
25.00 g Challenger [7.00 %] - Boil 15.0 min Hop 6 9.8 IBUs
200.00 g Crystal Heritage (Thomas Fawcett) (150.0 Grain 2 5.5 %
15.00 g Challenger [7.00 %] - Boil 60.0 min Hop 5 11.8 IBUs
1.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 7 -
3400.00 g Pale Malt, Maris Otter Floor Malted (Tho Grain 1 93.2 %
50.00 g Pale Chocolate Malt (Thomas Fawcett) (70 Grain 3 1.4 %
20.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 4 11.3 IBUs

 

[RdeVjun]

Fantastic looking recipe there bconnery! :icon_drool2:
Not familiar with Bluebird Bitter, although it vaguely rings a bell- was it available at Nectar yonks ago?
I was just wondering what to do to start this pack of 1768 with something a bit lighter, looks like I found the answer, or would 1469 be a better sub?

 

[bconnery]

Fantastic looking recipe there bconnery! :icon_drool2:
Not familiar with Bluebird Bitter, although it vaguely rings a bell- was it available at Nectar yonks ago?
I was just wondering what to do to start this pack of 1768 with something a bit lighter, looks like I found the answer, or would 1469 be a better sub?

Can't remember if I've ever seen it here. I had it in the UK a few times. Its won champion bitter from CAMRA at least once so there's a lot of info out there about it.
I have a mate who's moved over from the UK that liked the beer so I said I'd have a stab at something like it.
According to Roger Protz it is "Challenger hops. Touch of crystal. 36-38 IBU. 21-22 'unit's of colour" Their website says something similar from memory.

If I was making a true clone I think from my vague memory I'd actually have chose a mix of a crystal and a little dark crystal. I'm trying to use up some ingredients before I delve into Ross's shop again so I used the pale choc for a little colour instead.

Yeast wise I think that 1469 if better wouldn't be better enough that you'd not want to stick with the plan of making this as a starting beer for your 1768...
That's what I think anyway.

This isn't a recipe I've made before so I can't vouch for how it will go if you make it...

 

[winkle]

Looks good Ben!
A saison noir for me if I ever finish scrubing mould off walls/ceilings and reassemble part of my rig.
Possible double batch of Fanny Green Bitter tomorrow.