What Are You Brewing III

[scrumpy]

Just noticed ur recipe malt shovel! Happy brewing!

 

[keifer33]

Well going a bit out on a limb for this one but really want a Mild IPA. So fingers crossed.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: ExperimentALE Mild A-IPA
Brewer: Keith
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 29.30 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 22.00 l
Estimated OG: 1.035 SG
Estimated Color: 18.3 EBC
Estimated IBU: 42.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 68.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
1.90 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 49.4 %
1.15 kg Carahell (Weyermann) (25.6 EBC) Grain 3 30.0 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 4 13.0 %
0.23 kg Caramel/Crystal Malt - 60L (120.0 EBC) Grain 5 6.0 %
0.06 kg Biscuit (Dingemans) (44.3 EBC) Grain 6 1.6 %
5.00 g Apollo [18.90 %] - Boil 20.0 min Hop 7 7.7 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
50.00 g Citra [11.10 %] - Boil 10.0 min Hop 9 27.1 IBUs
15.00 g Falconers Flight [10.50 %] - Boil 10.0 m Hop 10 7.7 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
30.00 g Citra [11.10 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs



Still unsure whether to up the IBU and dry hop with more but might save that for the next batch if all works out.

 

[bullsneck]

Last batch for the year... maybe :icon_cheers:

Got the recipe of the Barclay Perkins blog and thought it looked good because I needed to finish off a packet of EKG and Saaz. Keg filler after the holidays too, free loading mates have dissipated my supplies.

BOAB 1868 Younger's XP (English IPA)

Original Gravity (OG): 1.055 (P): 13.6
Final Gravity (FG): 1.015 (P): 3.8
Alcohol (ABV): 5.19 %
Colour (SRM): 4.8 (EBC): 9.4
Bitterness (IBU): 45.2 (Rager)

75% Thomas Fawcett FM Golden Promise
25% Joe White Traditional Ale

0.8 g/L East Kent Golding (6.5% Alpha) @ 75 Minutes (Boil)
1.8 g/L Saaz (2.9% Alpha) @ 60 Minutes (Boil)
1.8 g/L Saaz (3.7% Alpha) @ 30 Minutes (Boil)
1 g/L Saaz (2.9% Alpha) @ 7 Days (Dry Hop)

0.2 g/L Calcium Chloride @ 90 Minutes (Mash)
0.8 g/L PH 5.2 @ 90 Minutes (Mash)
0.2 g/L Gypsum (Calcium Sulfate) @ 80 Minutes (Boil)
0.2 g/L BrewBrite @ 15 Minutes (Boil)
0.3 g/L Yeast Nutrient @ 15 Minutes (Boil)

Single step Infusion at 67C for 90 Minutes. Boil for 80 Minutes

Fermented at 18C with Wyeast 1187 - Ringwood Ale

Notes: Recipe from Barclay Perkins blog based on a Younger's XP from 1868

Recipe Generated with BrewMate

 

[Florian]

Mashing a Dorstella at the moment, a malty mix of a Dortmunder and Stella.
Heaps of Type 45 Saaz for bittering and flavour and Hallertauer Mittelfrueh flowers at 5 minutes and into the cube.

Fermenting with a gherkin jar full of S-189 slurry, would prefer 2042 but can't be bothered culturing it up.

 

[Nick JD]

Lager 17L

3.5kg Wey Pils
150g Melanoidin
(52C, 62C, 72C mash 10:40:20)

21g Tettnang 60min
23g Tettnang 20min

Wyeast Czech Pils @ 14C

 

[Florian]

Just preparing the 2nd batch for the day. No idea if this is gonna work, but worth a try.

10 minute Stella Pils

2600g BB Pale
2000g Wey Boh Pils FM
300g Wey Munich II
200g Wey Carahell

5/54 - 30/63 - 30/72 - 1578

25g Stella @ 10 minutes

S189 slurry @ 12C

 

[ged]

Russian Imperial Stout for 6 months time

30L

4.5kg FM MO
4.5kg Mild
1 kg naked oats
750g roasted barley
500g carafa II
500g caramalt
500g TF dark crystal
250g choc

60 min addition of:
70g Green Bullet
25g Northern Brewer
25g Stella

to achieve 100 IBUs (a bit of a hop clearout)

a blend of 1469 and Notto

OG 1083 (brewing currently based on 65% effic)
FG 1019
Alc 8.27% (on the lighter side for RIS)

 

[Lord Raja Goomba I]

This is the brew I did on Saturday, which is what I brewed and photographed for "2 Pot Stovetop AG with Lauter" howto thread in my signature.

Titley's Bi'er
Special/Best/Premium Bitter

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.350
Total Hops (g): 20.00
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.009 (P): 2.3
Alcohol by Volume (ABV): 4.93 %
Colour (SRM): 8.4 (EBC): 16.5
Bitterness (IBU): 26.3 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Perle Malt Bairds (93.46%)
0.100 kg Carared (1.87%)
0.100 kg Munich II (1.87%)
0.100 kg Victory (1.87%)
0.050 kg Abbey Malt (0.93%)

Hop Bill
----------------
20.0 g Chinook Pellet (11.4% Alpha) @ 45 Minutes (Boil) (0.8 g/L) or 15g Stella, or 45g of Willamette (if calc'd at 5%)

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

Single step Infusion at 65C for 60 Minutes.
Fermented at 20C with Danstar Nottingham


Recipe Generated with BrewMate

Goomba

 

[Florian]

Just preparing the 2nd batch for the day. No idea if this is gonna work, but worth a try.

10 minute Cube hopped Stella Pils

2600g BB Pale
2000g Wey Boh Pils FM
300g Wey Munich II
200g Wey Carahell

5/54 - 30/63 - 30/72 - 1578

25g Stella @ 10 minutes 15.7% AA

S189 slurry @ 12C

I went all out with this and added 30g of Stella to the cube only, no hops in the boil at all.

Both cubes (Dorstella and this one) will go into the fridge tomorrow once no chilled, chilled down to 8C, oxygenated and about 500ml of compact S189 Slurry pitched to each cube. Temp set to 12C and forget for 2 weeks.

 

[pimpsqueak]

Just finished cubing a Kolsch

5kg Pilsner
300g Munich 1

Step mashed 52 (10 mins) - 63 (40 mins) - 72 (10 mins) via infusions then ramped to 78 for mashout.

10g Galaxy @ 15 mins
20g Galaxy @ 1 min
1/2 Whirlfloc tab @ 10 min

OG 1.047
IBU 22.8

Estimated FG 1.011

Yeast - Wyeast 2565 Kolsch.

 

[Fish13]

just did this try the burr grinder out. not satisfied with it.

glacier amber ale (American Amber Ale)

Original Gravity (OG): 1.042 (P): 10.5
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 4.25 %
Colour (SRM): 14.5 (EBC): 28.6
Bitterness (IBU): 33.8 (Average)

68.18% Liquid Malt Extract - Amber
15.91% Wheat Malt
6.82% Dextrose
4.55% Chocolate
4.55% Vienna

2 g/L Glacier (5.5% Alpha) @ 45 Minutes (Boil)
0.7 g/L Glacier (5.5% Alpha) @ 20 Minutes (Boil)
0.7 g/L Glacier (5.5% Alpha) @ 10 Minutes (Aroma)

0.1 g/L Whirlfloc Tablet @ 15 Minutes (Boil)

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

Fermented at 20C with house yeast - ale


Recipe Generated with BrewMate

 

[Hinji]

Rye Saison Today;

Rye Saison (Saison)

Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 5.03 %
Colour (SRM): 3.8 (EBC): 7.5
Bitterness (IBU): 26.2 (Average - No Chill Adjusted)

60% Pilsner
24% Wheat Malt
16% Rye Malt

0.6 g/L Magnum (10% Alpha) @ 60 Minutes (Boil)
1 g/L Hallertau Aroma (8.1% Alpha) @ 0 Minutes (Boil)


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

Fermented at 25-30C with Wy3711 French Saison


Recipe Generated with BrewMate

 

[Thefatdoghead]

Brewed this yesterday and chucked it into 2 jerry no chills. I steeped the spec grains after mashout for 20mins. MAshed @ 53 for 15min and 67deg for 60min in the braumeister.

Lakeside

Oatmeal stout

Batch size 45L

9.02 kg Maris Otter Pale Ale Malt
1.14 kg Oats Flaked
0.76 kg Crystal Medium
0.19 kg Pale Crystal Malt
0.57 kg Chocolate Malt
0.38 kg Roasted Barley
49.56 g East Kent Goldings (6.2%) @ 60min
48.59 g East Kent Goldings (4.3%) @ 30min
198.24 mL WYeast 1318 London Ale III

OG-1.062
FG-1.017

 

[RdeVjun]

Dr Smurto's English IPA FTW! :beerbang:
Tossing up between Northdown, EKG and Challenger, perhaps even Styrian.
I have some NZ Willamette flowers on hand, but they're the more recent 12% AA crop, I just don't think they will work as a single hop, tried them solo in a Special Bitter and the late hops character was a little underwhelming even though it had 1.5g/L FO plus about the same in the keg- the previous crop was far better IMO.

 

[jyo]

Wifey and kids out for the day.....HLT is on.


Saison 2012
Saison

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.450
Total Hops (g): 75.00
Original Gravity (OG): 1.044 (P): 11.0
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.32 %
Colour (SRM): 3.7 (EBC): 7.3
Bitterness (IBU): 26.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90

Grain Bill
----------------
3.200 kg Pilsner (71.91%)
0.800 kg Wheat Malt (17.98%)
0.450 kg Munich I (10.11%)

Hop Bill
----------------
40.0 g Styrian Golding Pellet (3.5% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
25.0 g Styrian Golding Pellet (3.5% Alpha) @ 10 Minutes (Boil) (1.1 g/L)
10.0 g Saaz Pellet (3.6% Alpha) @ 1 Minutes (Boil) (0.4 g/L)

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

Single step Infusion at 64C for 90 Minutes.
Fermented at 30C with Wyeast 3724 - Belgian Saison


Recipe Generated with BrewMate

 

[winkle]

A craftbrewer resupply package arrived today (thanks fellas).
I will get 2 or 3 batches down before going back to the salt mines.
First up

Galaxian Pale Ale

American Pale Ale
Type: All Grain
Batch Size (fermenter): 23.00 l
Boil Size: 32.13 l A
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 27.86 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 20.16 l Est Mash Efficiency 83.9 %
Fermentation: Ale, Two Stage

Ingredients
Amt Name Type # %/IBU
3.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 75.0 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 3 20.0 %
0.25 kg Biscuit (Dingemans) (44.3 EBC) Grain 4 5.0 %
16.00 g Galaxy [14.00 %] - Boil 60.0 min Hop 5 22.9 IBUs
15.00 g Galaxy [14.00 %] - Boil 15.0 min Hop 6 10.7 IBUs
15.00 g Galaxy [14.00 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
1.22 tsp Yeast Nutrient (Primary 3.0 days) -
0.29 tsp Kopperfloc (Boil 10.0 mins) -
12 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) 1 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] -

Beer Profile

Est Original Gravity: 1.049 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 33.6 IBUs Calories: 427.1 kcal/l
Est Color: 11.7 EBC

Just setting up now for an early start, may get a batch of UXB in later on.

 

[bradsbrew]

Putting the rig back together to punch out o few triple batches whilst on holidays. First cab off the rank is



30/12/11 aussie lager/ale
Australian Premium Lager

Recipe Specs
----------------
Batch Size (L): 63.0
Total Grain (kg): 10.800
Total Hops (g): 100.00
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.77 %
Colour (SRM): 5.6 (EBC): 11.1
Bitterness (IBU): 17.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90

Grain Bill
----------------
8.000 kg Pale Malt (74.07%)
2.000 kg Munich I (18.52%)
0.750 kg Cane Sugar (6.94%)
0.050 kg Roasted Barley (0.46%)

Hop Bill
----------------
30.0 g Pride of Ringwood Pellet (8.3% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
40.0 g Tettnanger Pellet (4% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
30.0 g Hallertau Tradition Pellet (5.7% Alpha) @ 0 Minutes (Boil) (0.5 g/L)

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

Single step Infusion at 66C for 90 Minutes.
Fermented at 20C with


Recipe Generated with BrewMate



Cheers

 

[keifer33]

Just finished this off and is sitting in the cube now

52 - Single Hop - Kohatu (American Pale Ale)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.64 %
Colour (SRM): 11.3 (EBC): 22.2
Bitterness (IBU): 33.1 (Tinseth)

83.12% Pale Malt, Traditional Ale (Joe White)
12.99% Carafoam (Weyermann)
3.9% Joe White Light Crystal

5.3 g/L Kohatu (6.8% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Safale American


Recipe Generated with BrewMate

 

[jyo]

After tasting your 10 IPA the other night, you have inspired me go another one of these!

Just finished this off and is sitting in the cube now

52 - Single Hop - Kohatu (American Pale Ale)

Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.64 %
Colour (SRM): 11.3 (EBC): 22.2
Bitterness (IBU): 33.1 (Tinseth)

83.12% Pale Malt, Traditional Ale (Joe White)
12.99% Carafoam (Weyermann)
3.9% Joe White Light Crystal

5.3 g/L Kohatu (6.8% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Safale American


Recipe Generated with BrewMate

 

[randyrob]

Battle of the Fittest (Australian Pale Ale)

Original Gravity (OG): 1.044 (P): 11.0
Final Gravity (FG): 1.011 (P): 2.8
Alcohol (ABV): 4.32 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 22.8 (Average - No Chill Adjusted)

95% Pilsner
5% Wheat Malt

0.7 g/L Galaxy (15% Alpha) @ 20 Minutes (Boil)

Single step Infusion at 64C for 90 Minutes. Boil for 90 Minutes

Fermented at 20C with Craftbrewer Dry English Blend - Thanks Mark!

Recipe Generated with BrewMate