What Are You Brewing III

[Tony]

Black Rye IPA



Crucifixion by Lipin

A ProMash Recipe Report

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

Batch Size (L): 18.00 Wort Size (L): 18.00
Total Grain (kg): 5.00
Anticipated OG: 1.064 Plato: 15.59
Anticipated EBC: 57.8
Anticipated IBU: 84.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
70.0 3.50 kg. TF Golden Promise Pale Ale Ma UK 1.037 6
20.0 1.00 kg. Weyermann Pale Rye Germany 1.036 5
5.0 0.25 kg. TF Pale Crystal UK 1.034 100
5.0 0.25 kg. Weyermann Carafa Special II Germany 1.036 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Columbus Pellet 13.20 34.1 20 min.
40.00 g. Amarillo Pellet 7.50 25.9 20 min.
50.00 g. Columbus Pellet 13.20 11.7 3 min.
50.00 g. Amarillo Pellet 7.50 6.6 3 min.
50.00 g. Columbus Pellet 13.20 4.1 1 min.
50.00 g. Amarillo Pellet 7.50 2.3 1 min.


Yeast
-----

TBA ???

 

[keifer33]

Dammit Tony now I want to do add rye to mine but Im out...may have to hold off...mmmmmm rye....

 

[Tony]

Ahhh rats...... i had the recipe ready as just a black IPA, and found 1kg of Rye when i was looking for the pale crystal.

I thought...... HHHHMmmmmmmmm

Using up old US hops in the freezer...... just going to load a bucket load in

3 min addition are flame out and 1 min addition are cube hopped...... in 17L ....... 15.9g / Liter

Just mashed in and oh boy it smells good.

 

[bconnery]

No kids around and no jobs I'm going to do so rocking out another beer cause I can...

Recipe: Knees Up Mother Brown
Brewer: Mooshells
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 27.00 l
Boil Size: 35.00 l
Bottling Volume: 27.00 l
Estimated OG: 1.047 SG
Estimated Color: 33.9 EBC
Estimated IBU: 24.6 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
350.00 g Brown Malt (145.0 EBC) Grain 2 7.2 %
100.00 g Amber Malt (85.0 EBC) Grain 5 2.1 %
4000.00 g Pale Malt, Golden Promise Floor Malted ( Grain 1 82.5 %
150.00 g Pale Chocolate Malt (Thomas Fawcett) (70 Grain 4 3.1 %
250.00 g Crystal Heritage (Thomas Fawcett) (150.0 Grain 3 5.2 %
20.00 g First Gold [7.90 %] - Boil 15.0 min Hop 7 8.3 IBUs
20.00 g Challenger [7.70 %] - Boil 60.0 min Hop 6 16.3 IBUs
1.0 pkg Craftbrewer English Ale Yeast 8 -

 

[Lord Raja Goomba I]

Martha Brown, not Mother Brown.

 

[Spork]

Honey bluck-wit.
4 kg wheat malt. (I'm out of other base malts until BB arrives)
400g black roasted barley.
about 500g of honey.
22g amarillo @ 60 and another 20 dry.
WB06 yeast will do the work.

Making a 22 litre batch.
Should be 29,9 srm and 28.3 IBU.
Will be quite different to anything else I've made.
Hope it tastes good. Should at least be "interesting".

I expect that with the honey fermentation will take longer than my usual ales. How long (@ 18c) would you blokes expect primary to take for this one?

 

[Tony]

I found a pack of 1272 American Ale II that was being naughty n the fridge, so i smacked the bitch

Will be perfect in the Black RyePA

Boiling it now and it has a great slick feel to the wort

 

[raven19]

Finished a double brew day, Schwarzbier Mk4 and an Old Ale. Planned to punch out barl's kriek but might leave that till next week.

@Tony - 16g/L ftw.... wow! B)

 

[Fish13]

doing my williamette amber ale today

changing jyo' galaxy for citra see how it goes.

2kg pale malt
1kg veinna
100g chocolate

26g williamette
10g citra
10g citra

 

[Maheel]

mashed in for a DSGA type ale at about 7.15am today

quick coffee and a look on AHB then down to the shed to boil it up

 

[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: 58.05 l
Post Boil Volume: 56.16 l
Batch Size (fermenter): 50.00 l
Bottling Volume: 49.00 l
Estimated OG: 1.038 SG
Estimated Color: 10.8 EBC
Estimated IBU: 36.8 IBUs
Brewhouse Efficiency: 83.00 %
Est Mash Efficiency: 89.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 1 55.6 %
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 41.7 %
0.20 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3 2.8 %
20.00 g Rakau [11.30 %] - First Wort 60.0 min Hop 4 15.1 IBUs
10.00 g Kohatu [6.80 %] - Boil 30.0 min Hop 5 2.1 IBUs
150.00 g Chinook [10.00 %] - Boil 5.0 min Hop 6 13.8 IBUs
100.00 g Cascade [6.20 %] - Boil 5.0 min Hop 7 5.7 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 8 -


Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 7.20 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 35.53 l of water at 71.5 C 68.0 C 60 min

Sparge: Fly sparge with 29.73 l water at 75.6 C

Well this went well today. Finishing up my harvested Chinook and Cascade. Also used my new mash paddle which did a great job!

Did a really loose mash, over 30L of water with 7.2kg of grain, which meant that i wasn't going to sparge the shite out of it to get pre-boil volume. Hit all targets and ended up with an enormous amount of hop flowers in the bottom. Certainly slowed up the flow into the cubes, suffered a few blockages. Great colour. Keen to get this on tap, nice low alc but with IPA like hop character.

 

[manticle]

Been wanting to get an oatmeal stout down the last couple of weeks. Finally a chance today.

Just had two stuck sparges - unsure if it was the oats or just because Jesus is unhappy with me. Seems to be running off into the kettle OK now.

Oatmeal stout

Type: All grain
Size: 22 liters
Color: 153 HCU (~47 SRM)
Bitterness: 34 IBU
OG: 1.074
FG: 1.012
Alcohol: 8.0% v/v (6.3% w/w)
Grain: 6kg Simpsons golden promise
250g Simpsons heritage crystal
250g Simpsons chocolate
250g Bairds Pale Choc
200g Simpsons black patent
500g Simpsons Roasted barley
100g Wey Carafa II
1kg Simpsons golden naked oats, toasted lightly
250g Briess victory
Mash: 70% efficiency, TIME: 10/10/50/10/10
TEMP: 55/63/68/72/78
Boil: 60 minutes SG 1.054 30 liters
Hops: 75g Fuggles (3.8% AA, 60 min.)

Wy 1099

4g CaCl2 to mash and sparge
Roasted grains steeped in cold water overnight and added between 68 and 72.

 

[bum]

Cubed a clone of Deschute's Jubelale today. Recipe is purported to have come from the head brewer so I'm mightily looking forward to it.

May have to make a substitution for one of the dry hop additions though. I was sure I had more cascade than I actually do.

 

[Tony]

Knocking out a German Pils tomorrow

100% Weyermann Premium Pils
1.048. 5 EBC

38 IBU Hallertau Tradition @ 40 min
3/4g / Liter Hallertau Tradition flame out

2000 Budvar

Simple...... Awsome......!

 

[peaky]

Put down an APA last night.

JW Trad Ale 90%
JW Light Munich 5%
JW Light Crystal 5%
Simcoe at 60min to 19 IBU
Simcoe at 30 to 15 IBU
Amarillo at 10 to 5 IBU
Amarillo at 5 to 3 IBU
Amarillo at 0
Wyeast 1272

42 Litre batch

 

[ged]

Bitter

GP 75%
Mild 12.5%
Dark Crystal 6.25%
Torr Wheat 6.25%

Green Bullet 23 IBUs at 60
Fuggles 12 IBUs at 20
Fuggles 1g/L at 5
Styrian 1g/L at 0

1469

OG 1041
FG 1013
Alc 3.7%

 

[Lord Raja Goomba I]

Bitter

GP 75%
Mild 12.5%
Dark Crystal 6.25%
Torr Wheat 6.25%

Green Bullet 23 IBUs at 60
Fuggles 12 IBUs at 20
Fuggles 1g/L at 5
Styrian 1g/L at 0

1469

OG 1041
FG 1013
Alc 3.7%

Looks a good bitter - I've not yet got a bitter recipe sorted to my requirements.

Goomba

 

[Fourstar]

Mildly smoked porter to test out the new HERMIT build. Taking it trhough all the ranges. So far so good. B)

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Mason/Dixon Porter
Brewer:
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 35.00 l
Boil Size: 46.05 l
Estimated OG: 1.069 SG
Estimated Color: 33.4 SRM
Estimated IBU: 41.1 IBUs
Brewhouse Efficiency: 68.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 3 56.1 %
2.00 kg Smoked Malt (Weyermann) (2.0 SRM) Grain 4 18.7 %
0.70 kg Crystal Malt - 60L (Thomas Fawcett) (60. Grain 5 6.5 %
0.50 kg Carafa II (Weyermann) (415.0 SRM) Grain 6 4.7 %
0.30 kg Caramalt (Joe White) (17.3 SRM) Grain 7 2.8 %
0.20 kg Roasted Barley (Joe White) (558.0 SRM) Grain 8 1.9 %
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 14 9.3 %
50.00 g Chinook [10.00 %] - First Wort 60.0 min Hop 9 38.6 IBUs
30.00 g Crystal [3.30 %] - Boil 10.0 min Hop 10 2.5 IBUs
10.00 g Crystal [3.30 %] - Boil 0.0 min Hop 12 0.0 IBUs
20.00 g Goldings, East Kent [5.00 %] - Boil 0.0 Hop 11 0.0 IBUs
6.00 g Calcium Chloride (Mash 30.0 mins) Water Agent 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.5 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -


Mash Schedule: Temperature Mash, 2 Step, Medium Body

----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 31.00 l of water at 58.9 C 55.0 C 10 min
Saccharification Add 0.00 l of water and heat to 63.0 C 63.0 C 30 min
Dextrinization Add 0.00 l of water and heat to 70.0 C 70.0 C 40 min
Mash Out Add 0.00 l of water and heat to 73.0 C 73.0 C 10 min


Notes:
------
Water down post boil to 45L @ 1.054 @ 31IBU

CaCl2 = Mash
CaSO4 = Boil

 

[ged]

Looks a good bitter - I've not yet got a bitter recipe sorted to my requirements.

Goomba

Mate bitter is one of my favourite styles but I just haven't been able to nail it down. I've made about 10 out of the last 60 brews in the last 2 years, and haven't been happy with any of them. What have I leanrt? Marris Otter is muddy and disappointing. Simpler is better. Tried all complex malts like biscuit, aromatic, etc with no great results. Just gotta keep trying.

 

[Fourstar]

Mate bitter is one of my favourite styles but I just haven't been able to nail it down. I've made about 10 out of the last 60 brews in the last 2 years, and haven't been happy with any of them. What have I leanrt? Marris Otter is muddy and disappointing. Simpler is better. Tried all complex malts like biscuit, aromatic, etc with no great results. Just gotta keep trying.

bitters must be kept simple. a favourite of mine

70% Maris Otter
12% crystal (i usually go 50:50 caramalt and a medium crystal or just straight medium)
8% table sugar.

Bittering addition of EKG @ 30 IBU
1g/L EKG flameout addition.
1968 @ 20deg constant.

happy days! :chug: