What Are You Brewing III

[Shed101]

Pleasant enough morning putting together another bloody historical brew. One day i'll get the inspiration for doing somethng original

Now I can't wait to get it fermenting!!!!

1928 Barclay Perkins IPA

BIAB - using Crown Urn

Grains
0.71 Bo Pils
2.30 TF Golden Promise
0.53 Flaked Maize
0.47 Invert #3

90 mins Mash, 67 deg.
15 mins sparge 70 deg.

1.035 pre-boil

Boil 135 mins

Hops
Cluster 10g @ 120 mins
Fuggles 38g @ 60
Bramling Cross 13g @ 30
Brewers Gold 5g @ 30
EKG 10g keg hop to come

KoppaFloc @ 10
Zinc solution @ 10

Post-boil 1043

Edit - recipe from here

 

[argon]

First addition just added in;

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Columbus IPA
Brewer: Argon
Asst Brewer:
Style: American IPA
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: 1.067 SG
Estimated Color: 11.4 SRM
Estimated IBU: 78.3 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
1.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
11.21 kg Ale Malt (Barrett Burston) (3.0 SRM) Grain 4 84.2 %
1.05 kg Crystal Malt Pale (Thomas Fawcett) (50.8 Grain 5 7.9 %
0.75 kg Carapils Malt (Weyermann) (2.0 SRM) Grain 6 5.6 %
0.30 kg Caraamber (Weyermann) (36.0 SRM) Grain 7 2.3 %
30.00 g Columbus (Tomahawk) - HD 2011 [12.90 %] Hop 8 21.4 IBUs
5.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 9 -
30.00 g Columbus (Tomahawk) - HD 2011 [12.90 %] Boil 60.0 min Hop 10 16.4 IBUs
30.00 g Simcoe - CB [12.20 %] - Boil 30.0 min Hop 11 15.5 IBUs
30.00 g Columbus (Tomahawk) - HD 2011 [12.90 %] Hop 12 10.6 IBUs
30.00 g Simcoe - CB [12.20 %] - Boil 15.0 min Hop 13 10.0 IBUs
30.00 g Cascade - HD 2011 [7.20 %] - Boil 10.0 m Hop 14 4.3 IBUs
30.00 g Columbus (Tomahawk) - HD 2011 [12.90 %] Boil 10.0 m Hop 15 0.0 IBUs
30.00 g Simcoe - CB [12.20 %] - Boil 0.0 min Hop 16 0.0 IBUs
2.0 pkg American Ale (DCL #US-05) [1500.00 ml] Yeast 17 -
30.00 g Cascade - HD 2011 [7.20 %] - Dry Hop 7.0 Hop 18 0.0 IBUs
30.00 g Centennial - HD 2011 [10.90 %] - Dry Hop Hop 19 0.0 IBUs
30.00 g Columbus (Tomahawk) - HD 2011 [12.90 %] Hop 20 0.0 IBUs
30.00 g Simcoe - CB [12.20 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs



Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13.31 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 34.71 l of water at 70.5 C 66 C 90 min


Notes:
------


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

 

[winkle]

Pleasant enough morning putting together another bloody historical brew. One day i'll get the inspiration for doing somethng original

Now I can't wait to get it fermenting!!!!

1928 Barclay Perkins IPA

BIAB - using Crown Urn

Grains
0.71 Bo Pils
2.30 TF Golden Promise
0.53 Flaked Maize
0.47 Invert #3

90 mins Mash, 67 deg.
15 mins sparge 70 deg.

1.035 pre-boil

Boil 135 mins

Hops
Cluster 10g @ 120 mins
Fuggles 38g @ 60
Bramling Cross 13g @ 30
Brewers Gold 5g @ 30
EKG 10g keg hop to come

KoppaFloc @ 10
Zinc solution @ 10

Post-boil 1043

Edit - recipe from here

You do old beers cause you are an old fart
Sayes me doing a 1932 mild....

 

[Wimmig]

1st

Recipe: Common Fool
Brewer: Willem
Asst Brewer:
Style: California Common Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 25.83 l
Post Boil Volume: 20.99 l
Batch Size (fermenter): 17.00 l
Bottling Volume: 15.60 l
Estimated OG: 1.075 SG
Estimated Color: 22.3 EBC
Estimated IBU: 54.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 83.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.90 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
4300.00 g Pale Malt (2 Row) UK (5.9 EBC) Grain 2 69.5 %
907.00 g Munich I (15.0 EBC) Grain 3 14.7 %
453.00 g Caramel/Crystal Malt - 40L (78.8 EBC) Grain 4 7.3 %
300.00 g Cara-Pils/Dextrine (3.9 EBC) Grain 5 4.8 %
226.00 g Victory Malt (49.3 EBC) Grain 6 3.7 %
5.00 g Chocolate Malt (900.0 EBC) Grain 7 0.1 %
29.00 g Northern Brewer 2009 [9.00 %] - Boil 60. Hop 8 30.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
43.00 g Northern Brewer 2009 [9.00 %] - Boil 15. Hop 10 22.2 IBUs
43.00 g Northern Brewer 2009 [9.00 %] - Boil 1.0 Hop 11 1.9 IBUs
1.0 pkg San Francisco Lager (White Labs #WLP810) Yeast 12 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 6191.00 g
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 29.62 l of water at 68.5 C 64.4 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


2nd;

Brewer: Willem
Asst Brewer:
Style: Düsseldorf Altbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 28.25 l
Post Boil Volume: 20.99 l
Batch Size (fermenter): 17.00 l
Bottling Volume: 15.60 l
Estimated OG: 1.065 SG
Estimated Color: 42.0 EBC
Estimated IBU: 57.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 83.1 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.90 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
2500.00 g Munich Malt (17.7 EBC) Grain 2 48.5 %
2000.00 g Pilsner (2 Row) Ger (3.9 EBC) Grain 3 38.8 %
300.00 g Cara-Pils/Dextrine (3.9 EBC) Grain 4 5.8 %
150.00 g Melanoiden Malt (39.4 EBC) Grain 5 2.9 %
100.00 g Carafa II (811.6 EBC) Grain 6 1.9 %
100.00 g Chocolate Malt (900.0 EBC) Grain 7 1.9 %
88.00 g Tettnang [4.50 %] - Boil 60.0 min Hop 8 51.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
20.00 g Hallertau 2011 [7.00 %] - Boil 10.0 min Hop 10 6.0 IBUs
1.0 pkg SafAle German Ale (DCL/Fermentis #K-97) Yeast 11 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 5150.00 g
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 31.40 l of water at 67.8 C 64.4 C 90 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:

 

[raven19]

During the SA Case Swap I brewed Barl's Kriek.



Missing the OG by 8 points due to to much water in the mash and hence 1 less round of sparging.

Cherries to be added later on when back in season.

...

Style: Fruit Lambic
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.88 L
Estimated OG: 1.055 SG
Estimated Color: 13.6 EBC
Estimated IBU: 12.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.23 kg Pilsner (5.9 EBC) Grain 35.72 %
1.71 kg Wheat (raw) (3.9 EBC) Grain 27.32 %
1.64 kg Wheat (3.9 EBC) Grain 26.27 %
0.33 kg Munich (15.0 EBC) Grain 5.29 %
0.33 kg Caramalt (45.0 EBC) Grain 5.25 %
0.01 kg Choc Pale (500.0 EBC) Grain 0.16 %
16.00 gm Hersbrucker (Hallertauer) [7.20 %] (60 miHops 12.2 IBU
1 Pkgs Roselare Belgian Blend (Wyeast Labs #3763)Yeast-Ale


Mash Schedule: 1 RIMS - Single Infusion temp
Total Grain Weight: 6.24 kg
----------------------------
1 RIMS - Single Infusion temp
Step Time Name Description Step Temp
60 min Mash In Add 18.73 L of water at 70.3 C 65.0 C
10 min Mash Out Heat to 78.0 C over 5 min 78.0 C

 

[Adam Howard]

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: The Wookie
Brewer: Adam
Asst Brewer:
Style: American Barleywine
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 25.81 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.094 SG
Estimated Color: 22.6 EBC
Estimated IBU: 115.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.20 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 95.4 %
0.44 kg Caramel Malt - 60L (Briess) (118.2 EBC) Grain 2 4.6 %
70.00 g Summit [17.60 %] - Boil 60.0 min Hop 3 100.0 IBUs
56.00 g Centennial [9.10 %] - Boil 10.0 min Hop 4 15.0 IBUs
56.00 g Centennial [9.10 %] - Boil 0.0 min Hop 5 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 6 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 9.64 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 35.37 l of water at 69.4 C 65.0 C 75 min

Sparge: Fly sparge with 0.09 l water at 75.6 C

Michael Dawson from Brewing TV's Wookie barleywine. Will essentially be done as a no sparge beer. All first runnings. Will utilise second runnings as starter wort

 

[yum beer]

Innis & Gunn Oak Aged Ale (Strong Scotch Ale)

Original Gravity (OG): 1.067 (P): 16.4
Final Gravity (FG): 1.019 (P): 4.8
Alcohol (ABV): 6.34 %
Colour (SRM): 7.5 (EBC): 14.8
Bitterness (IBU): 26.6 (Average)

46% Golden Promise Malt
46% Optic Malt
2.42% Demarara Sugar
1.94% Dry Malt Extract - Light
1.82% Caramalt
1.82% Crystal Pale

1.8 g/L East Kent Golding (4.3% Alpha) @ 60 Minutes (Boil)
1.1 g/L East Kent Golding (4.3% Alpha) @ 20 Minutes (Boil)
1.1 g/L East Kent Golding (4.3% Alpha) @ 5 Minutes (Boil)

Vanilla bean split and boiled with wort, add into FV

Single step Infusion at 64C for 75 Minutes. Boil for 75 Minutes

Fermented at 15C with Wyeast 1728 - Scottish Ale



Put into cube into fridge to cool to pitch tomorrow....first time cubing, normally cool in ice bath...could not access tub.

Will rack onto oak chips soaked in Gentleman Jack and cold condition for 2 -3 weeks....depends how long I can go before needing fridge for next batch.

 

[ged]

60l split into 3 batches

10kg dinge pils

20g green bullet 60
30/30/30g Saaz 40/20/0
30/30/30g Styrians 40/20/0

1007
3655
3787

Og 1044
Ibu 26

Consistently hitting 80-85% with braumie now

Ged

 

[jyo]

After some inspiration from manticle's previous stout, just mashed this in...
First time first wort hopping too :super:

Oatmeal Stout # 3 April
Oatmeal Stout

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.350
Total Hops (g): 65.00
Original Gravity (OG): 1.057 (P): 14.0
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.60 %
Colour (SRM): 36.5 (EBC): 71.9
Bitterness (IBU): 34.7 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
4.000 kg Golden Promise Malt (74.77%)
0.500 kg Flaked Oats (9.35%)
0.300 kg Roasted Barley (5.61%)
0.250 kg Chocolate (4.67%)
0.200 kg Crystal 120 (3.74%)
0.100 kg Carafa I malt (1.87%)

Hop Bill
----------------
65.0 g Willamette Pellet (4% Alpha) @ 90 Minutes (First Wort) (2.8 g/L)

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

Single step Infusion at 67C for 90 Minutes.
Fermented at 18C with Wyeast 1318 - London Ale III

 

[mje1980]

10 minute APA

86.2% Maris otter
5.2% Caramunich 3
8.6% Wey light munich

Centennial 10
Nugget 10

Centennial keg hop
Nugget keg hop

1.058
34 IBU

US05

See how it goes with these hops ( new to both ). If all good, i'll brew up my IIPA recipe with them!

 

[sponge]

Looks the goods mark. Wish I could be brewing instead of working haha

But if you like cascade, you'll love centennial.

Really enjoying centennial at the moment and normally throw some in to most of my APA's

Can't comment on the old nugget though as I've never used it either.

With the MO and (cara)munich, would it be worth upping the IBU's a smidgen to balance out all that malty goodness?

But then again, you're well experienced with the old faithful 10min APA's and know you know what you're doing


Sponge

 

[mje1980]

For this strength, i prefer more hoppy than bitter. Actually, even the 7%+ ones i do, i keep the bitterness middle of the road, just how i like them.

The last big one i tried FWHing as well, been a while since i have done it, but it was waaaay overbitter. At 8%+, im leaving a few bottles, in the hope it calms down a little over time.

Centennial sounds great, and the nugget, well, i had some Green flash IIPA, which has nugget in it, and really liked it. Keen to see how it goes. I should have this on tap for my RAF. If not, i'll brew a bigger version!!

First 10 min IPA i had was sammus', which was 100% munich malt, and like 250g of hops. So smooth and yummy!

 

[mje1980]

Just mashed in, gotta love that smell!!

 

[Maheel]

i have got a DSGA type thing mashed in

Just mashed in, gotta love that smell!!

i prefer the smell of the hop addictions to the boil :icon_drool2:

 

[Wolfman]

Got an interested brewer coming over to what how to brew a batch. As I'm out of base malt thought we'd make a modified Irish Red Ale:

27L Batch

Weyermann Vienna 6.0Kg

Joe white Crystal 0.320Kg

Roasted Barley 0.70kg

Simpson Chocolate 0.064Kg

Fuggles 35g @ 60

Fuggles 15g @ 10
Irish Moss

Wyeast 1084 Irish Ale

Mash:
62 for 40
72 for 20
78 for 10

1.056 OG
25.9 IBU
30.4 EBC

 

[Fish13]

willamete pales
American Amber Ale

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 3.100
Total Hops (g): 56.00
Original Gravity (OG): 1.043 (P): 10.7
Final Gravity (FG): 1.011 (P): 2.8
Alcohol by Volume (ABV): 4.22 %
Colour (SRM): 12.9 (EBC): 25.4
Bitterness (IBU): 33.1 (Average)
Brewhouse Efficiency (%): 66
Boil Time (Minutes): 60

Grain Bill
----------------
2.000 kg galaxy malt (64.52%)
1.000 kg Vienna (32.26%)
0.100 kg Chocolate (3.23%)

Hop Bill
----------------
26.0 g Willamette Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
15.0 g Citra Pellet (11.4% Alpha) @ 10 Minutes (Boil) (1 g/L)
15.0 g Citra Pellet (11.4% Alpha) @ 0 Minutes (Aroma) (1 g/L)

Misc Bill
----------------
3.0 g Whirlfloc Tablet @ 15 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes.
Fermented at 18C with Wyeast 1056 - American Ale

Notes
----------------
10min protien rest @ 50 degree's
10min protien rest @ 58 degree's

I did this just recently but i was wondering if i could mash the vienna separately and then boil it to sort caramilise it and re add to the main boil to increase the toffee flavours from it? Or should i add some belgian candy syrup to it?

I have wyeast 1450 for it too or i might just use US-05 for it instead.

 

[Fish13]

btw

Shutoowha red ale
American IPA

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 3.931
Total Hops (g): 116.00
Original Gravity (OG): 1.056 (P): 13.8
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 17.0 (EBC): 33.5
Bitterness (IBU): 78.1 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.908 kg Pale Malt (73.98%)
0.354 kg Crystal 80 (9.01%)
0.354 kg Wheat Malt (9.01%)
0.275 kg Carared (6.99%)
0.040 kg Black Patent (1.01%)

Hop Bill
----------------
5.0 g Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
11.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Magnum Pellet (12.5% Alpha) @ 30 Minutes (Boil) (0.7 g/L)
10.0 g Magnum Pellet (12.5% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
10.0 g Columbus Pellet (14.2% Alpha) @ 10 Minutes (Boil) (0.7 g/L)
20.0 g Cascade Pellet (7.8% Alpha) @ 5 Minutes (Boil) (1.3 g/L)
10.0 g Magnum Pellet (12.5% Alpha) @ 5 Minutes (Boil) (0.7 g/L)
40.0 g Cascade Pellet (7.8% Alpha) @ 7 Days (Dry Hop) (2.7 g/L)

Sending this off to gryphon brewing soon so he better fire up the mill...

 

[sponge]

willamete pales

...

Hop Bill
----------------
26.0 g Willamette Pellet (4.8% Alpha) @ 60 Minutes (Boil) (1.7 g/L)
15.0 g Citra Pellet (11.4% Alpha) @ 10 Minutes (Boil) (1 g/L)
15.0 g Citra Pellet (11.4% Alpha) @ 0 Minutes (Aroma) (1 g/L)

...

Sounds delicious fish... I havent done any caramelisation of wort before so won't be able to help you there, although I was just bringing up the name of the brewskie in relation to the hops. Little bit more of a citra pale innit??




Sponge

 

[Fish13]

Sounds delicious fish... I havent done any caramelisation of wort before so won't be able to help you there, although I was just bringing up the name of the brewskie in relation to the hops. Little bit more of a citra pale innit??




Sponge

it is second time brewing it. I know i know but the williamette is the main hop so i went with that.

But for the third time that caramilization on the wort is on the cards.

 

[Sunshine_Brewer]

Just cubed this one today.

95% Wey prem Pils
5% Wey Munich

135g NZ Hallertau Aroma Flowers (Cube hop).

Will chuck some rinsed slurry of Wyeast 2487 at it. Hopefully its crystal after lagering for spring.