What Are You Brewing III

[Adam Howard]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Gembrook Pale Mild
Brewer: Adam
Asst Brewer:
Style: Mild
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 55.97 l
Post Boil Volume: 54.08 l
Batch Size (fermenter): 50.00 l
Bottling Volume: 49.00 l
Estimated OG: 1.039 SG
Estimated Color: 11.3 EBC
Estimated IBU: 30.4 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 83.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 51.9 %
3.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 45.5 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3 2.6 %
20.00 g Rakau [11.30 %] - First Wort 60.0 min Hop 4 15.7 IBUs
50.00 g Cascade [6.20 %] - Boil 15.0 min Hop 5 4.8 IBUs
50.00 g Chinook [13.00 %] - Boil 15.0 min Hop 6 10.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 7 -


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 7.70 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 38.00 l of water at 71.5 C 68.0 C 60 min

Sparge: Fly sparge with 25.68 l water at 75.6 C

I have no idea about the alpha's on my homegrown Cascade and Chinook....I also don't know my exact weights. This will be the second Harvest Ale for the season, with the last one I FWH'd with commercial Cascade and bursted the homegrown flowers in from 20mins to flameout. Turned out really well! Will do the same with this with the Rakau, looks like I have far more homegrown flowers this time too, 50g is just for recipe purposes.

 

[grod5]

Just doughed in... extend to a 2 hour mash for the Maris Otter


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 08.2 - English Extra Special/Strong Bitter
Brewer: Argon
Asst Brewer:
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 43.00 l
Boil Size: 50.72 l
Bottling Volume: 43.00 l
Estimated OG: 1.060 SG
Estimated Color: 16.5 SRM
Estimated IBU: 48.4 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.50 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
10.94 kg Ale - Maris Otter Malt (Thomas Fawcetts Grain 4 92.0 %
0.24 kg Amber Malt (Thomas Fawcett) (60.9 SRM) Grain 6 2.0 %
0.71 kg Caraaroma Malt (Weyermann) (178.0 SRM) Grain 5 6.0 %
90.00 g East Kent Goldings (Plugs) - CB 2010 [5. Hop 7 26.3 IBUs
8.00 g Brewbrite (Boil 10.0 mins) Fining 8 -
100.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 9 10.6 IBUs
60.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 10 11.5 IBUs
8.00 g Yeast Nutrient (Boil 10.0 mins) Other 11 -
2.0 pkg West Yorkshire Ale (Wyeast Labs #1469-PC Yeast 12 -
30.00 g Aurora Hops (Super Styrian) - CB 2009 [ Hop 13 0.0 IBUs
30.00 g East Kent Goldings - NB 2009 [5.00 %] - Hop 14 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.89 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 30.99 l of water at 72 C 65.0 C 120 min


Notes:
------
estimated mash pH 5.36




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

late brew day for you

 

[argon]

Yep just had first hop addition. 90 min boil.

 

[RdeVjun]

late brew day for you

Yeah, precisely what I was thinking... Should be well worth it though! :icon_drool2:
I've always felt, "why do today what you can put off until tomorrow?" However OTOH, there's always the lay down misere of "deal with tomorrow tomorrow."!! :beerbang:

 

[kelbygreen]

lol you started 12 and a half hours after I did good luck Mines almost ready to pitch and its in cubes

 

[argon]

It's actually been a really cruisy brew day.
Mowed the lawn and crushed the grain. Doughed in, then bathed and fed the kids. Cooked and ate dinner, whilst recirc sparging. Finished dinner, watched some tv, then added first hop addition. All this while hitting 85% efficiency!

Mrs didn't know I was brewing till she smelt the EKG woft in. Sitting back now catching up on some rugby. Will cube and be in bed by 11. Too easy.

I'll save you a bottle Ralph... I'm working in the city now, will have to catch up. I'm across the road from the Belgian beer cafe. Any excuse to have a Trappist!

 

[RdeVjun]

:icon_offtopic:
If the planets line up in my favour and that new boss man doesn't sack us all , at long last I could well be joining you permanently argon, should know in the next month or so! B)
The closest is Super Whatnot, but its nearly the same to your local caf!

 

[kelbygreen]

I was in bed at 12 but we are a hour ahead of you bubs kept us up all night so at 6am thought **** it I cant sleep might aswell brew then 30 mins later she went back to sleep, I was already dedicated so no time to stop

 

[Lord Raja Goomba I]

For a poker night in about a month:

Bier Belgique Sans Fort
Belgian Pale Ale

Recipe Specs
----------------
Batch Size (L): 25.0
Total Grain (kg): 5.700
Total Hops (g): 50.00
Original Gravity (OG): 1.049 (P): 12.1
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 5.9 (EBC): 11.7
Bitterness (IBU): 24.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pilsner (87.72%)
0.200 kg Aromatic Malt (3.51%)
0.200 kg Melanoidin (3.51%)
0.200 kg Munich I (3.51%)
0.100 kg Biscuit (1.75%)

Hop Bill
----------------
30.0 g Willamette Pellet (5% Alpha) @ 80 Minutes (First Wort) (1.2 g/L)
20.0 g Pacific Hallertau Pellet (5.8% Alpha) @ 0 Minutes (Boil) (0.8 g/L)

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

Single step Infusion at 65C for 60 Minutes.
Fermented at 20C with Safbrew T-58


Recipe Generated with BrewMate

 

[bullsneck]

Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pilsner (87.72%)

I'm sure you will, but just in case, I'd boil for 90mins.

 

[Lord Raja Goomba I]

I'm sure you will, but just in case, I'd boil for 90mins.

Am doing.

Just left beermate's default, though truth be told ,most of the target audience are eurolager drinkers, so a little DMS is probably mandatory.

It's the same reason I'm running T-58 at a lower temp.

Goomba

 

[lukiep8]

My first brew is done. Breakfast Stout, will likely add cocoa nibs and cherry (syrup, maybe, otherwise reduced cherries) to secondary.


----------------
Batch Size: 9L (started with 23L)
OG: 1.073
Wort Boil Time: 60 Minutes

Grain
------
5kg Maris Otter
.5 Quaker Old Fashion Oats
.4 Carafa Special III
.4 Carafa Special II
.3 Black Malt
.3 Caramalt
.15 Roasted Barley
.15 Chocolate Malt

Hops
------
70g Willamette (Pellet 4.50% AA) @ 60 min.
10g Willamette (Pellet 4.50% AA) @ 30 min.
10g Willamette (Pellet 4.50% AA) @ 0 min.

Yeast
-----
SAFALE dry yeast

Pretty sure my efficiency was horrendously low, but I got around the gravity I was aiming for, and was looking at a 10L batch.

It was more a brew to learn the curves and the like. I'm not really too concerned with getting something too specific out of it. Might end up throwing some chips in it, to age a bit.

 

[Gar]

Brewing this tomorrow, Lightly hopped Pale Ale of sorts

God knows what it'll be like

Batch Size - 28L
OG - 1.049 - FG Est - 1.010
IBU's - 29 (beersmith) will come out higher as no-chilling
Mashed @ 65' - 1 hour

48% Marris Otter
48% BB Wheat Malt
4% Pale Crystal

10g Chinook - First Wort
20g Chinook - 15 min
30g Chinook - 5 min

Yeast - Safale S-04

 

[Bribie G]

Having a great brew day, I'm really getting the hang of piggy-backing a mashtun brew onto a BIAB brew to get two cubes out of a brew day.

Currently boiling an Irish Red for the BABBs minicomp in April, and piggy-backing a Moby Wheat, which is mashing in the esky and waiting for its turn in the kettle. The whole thing is so relaxing we even entertained visitors from Dalby for the afternoon, with me going "just popping out to the brewhouse" now and again
Where the taps are of course B)

 

[kelbygreen]

I am thinking of doing the same thing bribie but of coarse with a 3V but same rules apply. A mate has asked if he builds a kegging setup if he can help me brew and get a keg filled but that means I need to brew twice as often as I do now and I dont think he would be a big IPA fan or anything.

 

[Frag_Dog]

Going to have a go at a Vienna Lager tomorrow. My brews of late havn't been the best, so I'm brewing this one straight out of Brewing Classic Styles.


BCS - Vienna Lager
Vienna Lager
Type: All Grain Date: 31/03/2012
Batch Size (fermenter): 23.00 l Brewer: Nathan
Boil Size: 38.16 l Asst Brewer:
Boil Time: 90 min Equipment: My Stainless Kegs (10 Gal/37.8 L) - All Grain
Final Bottling Volume: 20.00 l Brewhouse Efficiency: 75.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
1.40 kg Pilsner (Weyermann) (3.3 EBC) Grain 3 28.1 %
1.30 kg Munich I (Weyermann) (14.0 EBC) Grain 4 26.1 %
2.20 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 2 44.2 %
0.08 kg Carafa II (Weyermann) (817.5 EBC) Grain 5 1.6 %
30.00 g Hallertauer Tradition (Bulk) [7.00 %] - Boil 60.0 min Hop 6 20.2 IBUs
14.00 g Hallertauer Tradition (Bulk) [7.00 %] - Boil 10.0 min Hop 8 3.4 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 7 -
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
1.0 pkg Munich Lager (Wyeast Labs #2308) [124.21 ml] Yeast 9 -

Beer Profile

Est Original Gravity: 1.051 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 4.7 %
Bitterness: 23.6 IBUs Calories: 427.1 kCal/12 oz
Est Color: 21.9 EBC
Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 4.98 kg
Sparge Water: 6.94 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20.00 l of water at 72.3 C 68.0 C 60 min
Sparge Out Add 20.00 l of water at 84.8 C 76.0 C 5 min

 

[mje1980]

Sorta porter. Loosely based on one of terry fosters recipe's. Im using Roasted barley, hence the "sorta porter" name. I prefer RB to black malt.

84% Simpsons Maris Otter
6% TF pale xtal
4% TKF medium xtal
4% TF pale choc
2% Roast barley

Willamette 60

1.051
30 IBU.

1968 probably.

 

[winkle]

Having a great brew day, I'm really getting the hang of piggy-backing a mashtun brew onto a BIAB brew to get two cubes out of a brew day.

Currently boiling an Irish Red for the BABBs minicomp in April, and piggy-backing a Moby Wheat, which is mashing in the esky and waiting for its turn in the kettle. The whole thing is so relaxing we even entertained visitors from Dalby for the afternoon, with me going "just popping out to the brewhouse" now and again
Where the taps are of course B)

Crap, I was going to brew one of them red things over Easter but I've left the CB order a bit late - might nip around and see what Sim's got in stock. I'll at least get a Rootin' Saison brewing over the break.

 

[bullsneck]

Just mashed in this for the Taphouse Brew Share Night with the fella from Nogne.

BOAB Meantime Porter
Robust Porter

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 5.564
Total Hops (g): 66.00
Original Gravity (OG): 1.060 (P): 14.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 6.29 %
Colour (SRM): 30.8 (EBC): 60.7
Bitterness (IBU): 18.1 (Rager)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 75

Grain Bill
----------------
2.688 kg Simpsons Marris Otter (48.31%)
1.313 kg Weyermann Munich I (23.6%)
0.440 kg Rauchmalt (7.91%)
0.440 kg Simpsons Brown Malt (7.91%)
0.250 kg Thomas Fawcett Pale Crystal (4.49%)
0.250 kg Torrified Wheat (4.49%)
0.122 kg Thomas Fawcett Pale Chocolate (2.19%)
0.061 kg Simpsons Black Malt (1.1%)

Hop Bill
----------------
18.0 g Fuggles Pellet (5.1% Alpha) @ 75 Minutes (Boil) (0.9 g/L)
24.0 g Fuggles Pellet (5.1% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
24.0 g Fuggles Pellet (5.1% Alpha) @ 0 Minutes (Boil) (1.2 g/L)

Misc Bill
----------------
2.5 g Calcium Chloride @ 90 Minutes (Mash)
3.0 g Epsom Salt (MgSO4) @ 90 Minutes (Mash)
2.0 g Gypsum (Calcium Sulfate) @ 90 Minutes (Mash)
7.0 g Sodium Bi-Carbonate @ 90 Minutes (Mash)
1.0 g Calcium Chloride @ 0 Minutes (Mash)
1.2 g Epsom Salt (MgSO4) @ 0 Minutes (Mash)
0.8 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
2.7 g Sodium Bi-Carbonate @ 0 Minutes (Mash)
4.0 g BrewBrite @ 15 Minutes (Boil)
5.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 62C for 90 Minutes.
Fermented at 18C with Safale US-05

Notes
----------------
Mash Schedule

Mash in @ 55 for 5mins
Raise temp to 62C for 30mins
Raise temp over course of 15mins to 72C for 20mins
Raise temp to 77C for mash out

Pitch at 68F

Adjust to 75ppm of CaCl * Note - Adjusted water profile to suit London profile in Porter book by Terry Foster

Into 32L of water goes...
Calcium Sulphate - 2.8g
Calcium Chloride - 3.5g
Magnesium Sulphate - 4.2g
Sodium BiCarbonate - 9.7g

Dark grains to be added at mash out.

Ferment at 17, then ramp up to 20 over 3 days

Recipe Generated with BrewMate

 

[Lord Raja Goomba I]

Nothing.

Won't get to CB before Friday/Saturday and Ross is closed (probably taking a well earned break).

Goomba