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Was from a 'disposals' store in the local shopping centre. Had my eye on it for a while, and when my tax money came back, I jumped only to find they'd dropped by $50!

It's a 5-stage Chinese made unit with pump boost, 20L storage tank, $200. They had the non-pump unit for $150, same 5-stage setup.

Seems to do around 15L/Hour.

Cheers
 
Was from a 'disposals' store in the local shopping centre. Had my eye on it for a while, and when my tax money came back, I jumped only to find they'd dropped by $50!

It's a 5-stage Chinese made unit with pump boost, 20L storage tank, $200. They had the non-pump unit for $150, same 5-stage setup.

Seems to do around 15L/Hour.

Cheers

Very nice!
Have you tried a brew using the RO water yet? Much of a diff? Im seriously considering getting one
 
First brew on the go right now! A German Pils with untreated RO water. Super-Soft! Recipe above.

Cheers
 
All ready for tomorrow, grains weighed out and milled, water additions ready to go, HLT filled.

APA

Style: American Pale Ale
Batch Size (fermenter): 25.00 l
l
Estimated OG: 1.052 SG
Estimated Color: 18.8 EBC
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 91.8 %
Mash 60 Minutes 66C
Boil Time: 60 Minutes

4000.00 g Halcyon Floor Malted (6.9 EBC) 76.2 %
1000.00 g Munich, Light (Joe White) (17.7 EBC) 19.0 %
250.00 g Carabohemian (200.0 EBC) 4.8 %
20.00 g Cascade [5.50 %] - Boil 10.0 min 4.1 IBUs
20.00 g Columbus (Tomahawk) [13.00 %] - Boil 60.0 min 26.5 IBUs
20.00g Chinook [13.00 %] - Boil 10.0 min 9.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)

After the last disaster of pouring 25 litres Best Bitter down the drain (my fault, I know what happened), I'm looking forward to a successful brewday.
 
No Razz, trying super soft water for this batch, and will build in future brews if it's not so good. Have had a few guys from up this way brew with straight RO water however, and the brews have been :icon_drool2:

Ended up with 79% efficiency so about on par with my previous batches. Will pitch tomorrow on some 2001 and well keep you all posted on the results!

Cheers
 
Will pitch tomorrow on some 2001 and well keep you all posted on the results!

I have used this yeast a few times now and if your not in a hurry to drink it, let it ferment at 9 DEG. You won't regret it! :icon_cheers:
 
I have used this yeast a few times now and if your not in a hurry to drink it, let it ferment at 9 DEG. You won't regret it! :icon_cheers:
I have a 65M deep well. we didn't get a water softener till we got some light calcium bulid-up when boiling. This is the same well depth that my wife's mom's farm has run a farm for 115 years.

I have a Roggen/Cooper Stout, Amber Ale, Strawberry/Apple Zinfandel in the fermenters
 
Nice one Nick, you have been wanting a filter for a while. Will be interesting to see how your beers change, especially your pilsners. I'm with Wallace, 9 degrees is the way to go with 2001.
 
Yep, did the CAP on that yeast at 9 and it's clean as. Looking forward to this one. Lucky I did a double batch I think. At least running out of all grain except Wey Pils and Wey Boh Pils couldn't have come at a better time! ;)

Cheers
 
Smokey Rye (Other Smoked Beer)

Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 13.8 (EBC): 27.2
Bitterness (IBU): 26.9 (Average)

43.31% American 6-Row
27.56% Rauchmalt
19.69% Rye Malt
3.94% Crystal 40
3.54% Caramunich III
1.97% Chocolate, Pale

0.6 g/L Green Bullet (13% Alpha) @ 75 Minutes (First Wort)


Single step Infusion at 65C for 90 Minutes. Boil for 75 Minutes

Fermented at 17C with Wyeast 1272 - American Ale II


Recipe Generated with BrewMate

1272 is what is on hand and ready to go, ferment low at 15 i think.
 
This bugger tomorrow!
Imperial Belgium Wheat Stout
Imperial Stout
Type: All Grain
Batch Size (fermenter): 20.00 l
Boil Size: 29.01 l
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 24.73 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 17.16 l Est Mash Efficiency 86.9 %
Fermentation: Ale, Two Stage

Ingredients
Amt Name Type # %/IBU
3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 2 37.5 %
3.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 1 43.8 %
0.10 kg Black (Patent) Malt (985.0 EBC) Grain 5 1.3 %
0.50 kg Wheat, Roasted (837.3 EBC) Grain 4 6.3 %
0.40 kg Brown Sugar, Light (15.8 EBC) Sugar 6 5.0 %
50.00 g Pacific Gem [15.00 %] - Boil 60.0 min Hop 7 64.2 IBUs
25.00 g Riwaka [5.25 %] - Aroma Steep 15.0 min Hop 9 0.0 IBUs
40.00 g Cacao nibs (Secondary 0.0 mins) Spice 12 -
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 8 -
1.06 tsp Yeast Nutrient (Primary 3.0 days) Other 11 -
1.0 pkg Belgian Abbey II (Wyeast Labs #1762) [124.21 ml] Yeast 10 -
0.50 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 6.3 %

Beer Profile

Est Original Gravity: 1.090 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 9.9 %
Bitterness: 64.2 IBUs Calories: 427.1 kcal/l
Est Color: 82.1 EBC

I had to brew a beer with a respectable level of alcohol, Campbell. HERMS is go.

With a clone of Racer 5 to follow ;)
 
Bloody hell you are obsessed!!!

;)
 
My first attempt at a punk IPA:

Boil Size: 28.17 l
Post Boil Volume: 23.76 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.058 SG
Estimated Color: 10.0 EBC
Estimated IBU: 60.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 60 Minutes


5.23 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 100.0 %

5.00 g Simcoe [12.20 %] - Boil 60.0 min Hop 2 7.3 IBUs
20.00 g Ahtanum [5.20 %] - Boil 20.0 min Hop 3 7.6 IBUs
10.00 g Nelson Sauvin [11.30 %] - Boil 20.0 min Hop 5 8.2 IBUs
10.00 g Chinook [13.00 %] - Boil 20.0 min Hop 4 9.4 IBUs
10.00 g Simcoe [12.20 %] - Boil 20.0 min Hop 6 8.9 IBUs
0.25 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
20.00 g Simcoe [12.20 %] - Boil 5.0 min Hop 10 5.8 IBUs
20.00 g Ahtanum [6.00 %] - Boil 5.0 min Hop 8 2.9 IBUs
20.00 g Nelson Sauvin [11.30 %] - Boil 5.0 min Hop 9 5.4 IBUs
15.00 g Chinook [13.00 %] - Boil 5.0 min Hop 11 4.7 IBUs

20.00 g Nelson Sauvin [11.30 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
15.00 g Simcoe [12.20 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
15.00 g Ahtanum [6.00 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs


US-05


2nd attempt at a sweet toffee ESB:

Boil Size: 28.17 l
Post Boil Volume: 23.76 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.050 SG
Estimated Color: 29.8 EBC
Estimated IBU: 42.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 77.0 %
Boil Time: 60 Minutes

3.68 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 80.0 %
0.92 kg Crystal (Joe White) (141.8 EBC) Grain 2 20.0 %

20.54 g Target [10.10 %] - Boil 60.0 min Hop 3 26.3 IBUs
10.27 g Fuggles [4.50 %] - Boil 20.0 min Hop 4 3.5 IBUs
10.27 g Goldings, East Kent [4.60 %] - Boil 20.0 min Hop 5 3.6 IBUs
0.25 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
20.54 g Fuggles [4.50 %] - Boil 10.0 min Hop 7 4.3 IBUs
20.54 g Goldings, East Kent [4.60 %] - Boil 10.0 min Hop 8 4.3 IBUs

10.00 g Goldings, East Kent [4.60 %] - Dry Hop 3.0 Days Hop 10 0.0 IBUs
10.00 g Fuggles [4.50 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

English Special Bitter (Wyeast #1768PC)

5L of first running caramalised down to about 1L.
 
Gotta Love a stout,and I havnt done one for a while.

Stoutinator (Oatmeal Stout)

Original Gravity (OG): 1.039 (P): 9.8
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 3.83 %
Colour (SRM): 40.5 (EBC): 79.7
Bitterness (IBU): 37.5 (Average)

38.41% Vienna
20.41% Wheat Malt
18.37% Flaked Oats
10.2% Roasted Barley
6.49% Pale Ale Malt
6.12% Chocolate, Pale

1.2 g/L Aurora (10.3% Alpha) @ 60 Minutes (Boil)
1.1 g/L Willamette (7.1% Alpha) @ 0 Minutes (Boil)
1.2 g/L Willamette (7.1% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 18C with wyeast 1768


Recipe Generated with BrewMate
 
Gotta Love a stout,and I havnt done one for a while.

Stoutinator (Oatmeal Stout)

Original Gravity (OG): 1.039 (P): 9.8
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 3.83 %
Colour (SRM): 40.5 (EBC): 79.7
Bitterness (IBU): 37.5 (Average)

38.41% Vienna
20.41% Wheat Malt
18.37% Flaked Oats
10.2% Roasted Barley
6.49% Pale Ale Malt
6.12% Chocolate, Pale

1.2 g/L Aurora (10.3% Alpha) @ 60 Minutes (Boil)
1.1 g/L Willamette (7.1% Alpha) @ 0 Minutes (Boil)
1.2 g/L Willamette (7.1% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 18C with wyeast 1768


Recipe Generated with BrewMate

ALERT: Roast levels below 11% :eek:
 
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