What Are You Brewing III

[Nick JD]

Radieuse

16L
4kg Wey Pilsner
100g Caramunich 3
150g Cararoma
150g Special B

55C 10; 62C 20; 67C 60min.

250g Dark Candi Syrup
350g Dextrose

35g Hallertau 60min

W3787 @ 20C

:icon_drool2:

 

[Phoney]

Halcyon Heritage ESB

5.8kg Halcyon Pale Malt
370g Heritage crystal
210g Aromatic
100g Special Roast

40g Challenger @60
20g EKG @15
15g Bramling Cross @5


OG 1.062 FG 1.016 IBU 50

1968 @ 18C

I have a good feeling it's going to be very tasty

 

[_HOME_BREW_WALLACE_]

Mashing away at a Stone and Wood Pacific Ale Clone

23L

60/40 BB Ale / BB wheat to 1048

Mash 66Deg

Galaxy in 4 additions to 31IBU (all after 30mins)

WY1056 yeast @ 16-17 DegC

if it turns out good this may be the QLD swap beer!

 

[Lord Raja Goomba I]

@ Tony - I'm thinking up the special b.

I'm drinking a BPA with the same ratio as you're using and it's barely even there. The Marris Otter isn't as malty as I thought.

However, great beer and a good use for Pacifica hops - they really are the right ones for the style.

 

[manticle]

Halcyon Heritage ESB

5.8kg Halcyon Pale Malt
370g Heritage crystal
210g Aromatic
100g Special Roast

40g Challenger @60
20g EKG @15
15g Bramling Cross @5


OG 1.062 FG 1.016 IBU 50

1968 @ 18C

I have a good feeling it's going to be very tasty

How fuckin' good is heritage?

 

[Lord Raja Goomba I]

Goes in almost every APA/AIPA/ESB/BB/AAA for me.

Heritage Crystal and Rye are the two best spec malt (yes I know Rye isn't a spec malt, but it's not really a base malt either - stuck sparge anyone?) around.

Goomba

 

[Phoney]

How fuckin' good is heritage?

NFI, First time I've used it, but with that ringing endorsement I'm thinking it must be fuckin awesome! :icon_chickcheers:

 

[manticle]

Did you at least chew on a little bit?

Such a beautiful, complex crystal malt. 250g adds a lot to a 20-23 L batch of UK or US pale.

For UK bitters now I go 5-6 kgs Maris, 250 biscuit/victory, 250 heritage. Bitter between 35 and 50 IBU depending on what I want and the resulting beers have been lovely.

For US it's similar but with a kg of munich I and obviously US hops, small frequent additions from 20 mins onwards, IBU range 45-60. You can tweak the base up or down and the crystal to match but it's a great baseline grist for esb, UK IPA and whatnot.

If the beer does turn out a bit sweet, next time reduce the crystal down a tad, especially with the 1968 which seems to like to finish high in my experience.

Hope it turns out great for you though.

 

[Phoney]

Thanks for the info!

And no chewing, I dont own a mill so my grain comes in a sack pre-milled and pre-mixed.

 

[winkle]

Another Saison Noir tomorrow!
It should be really hitting its straps by the swap

 

[GrahamB]

My first all grain this weekend

IPA
5kg Maris
1kg Munich
340g Crystal med
340g Crystal pale
290g Abbey
a heap of Target, Fuggles and Goldings
Wyeast 1318 London ale 3

 

[drew9242]

English Porter (Thought i might try a porter)

4.5kg Marris Otter
200g Brown Malt
200g Chocolate
100g Dark Crystal

60 min - 20g Super Styrian
10 min - 25g East Kent Goldings

1968 @ 20

Will see how it turns out.

 

[homebrewkid]

i know this is more for all grain but i havent got the equipment ready yet so sticking with kits for the moment

bottled a canadian blonde today that was mixed with coopers BE2 its not a bad drop for what it is

and brewed up a coopers real ale with #22 amber blend from ESB it has:

250g dextrose
250g dark malt
500g amber malt
250g dried light malt

im hoping this will turn out good only using the kit yeast [puts flame suit on] but ive never had dramas with it as long as its kept cool.

tasted nice out of the hydrometer test jar [S.G. 1039] might have been 1040 was hard to see doesnt matter anyway.

cheers: HBK

[edit does admin know the time is out of whack in the forum?] 4:18pm its really 7:18pm

 

[manticle]

i know this is more for all grain but i havent got the equipment ready yet so sticking with kits for the moment

It's for anyone making beer. Most recipes that get posted are AG but it's not meant to be exclusive - kit partial and extract brewers do post here from time to time.

 

[seamad]

+1 for heritage, love it. I think that and cararoma are the ducks nuts

Just drinking a ipa 97% mo, 3% heritage, simcoe,galaxy and ns mmmmm

 

[Acasta]

Yeah I used heritage twice now and I'm loving the flavour contributions.

Now to finish off my half sack of crystal so I can justify getting into some heritage next bulk buy!

 

[manticle]

Altbier

Type: All grain Size: 22 liters
Color: 22 HCU (~12 SRM)
Bitterness: 45 IBU
OG: 1.052
FG: 1.012
Alcohol: 5.2% v/v (4.1% w/w)
Grain: 2.5kg German Pilsner
1.25kg German Vienna
1.25kg German Munich
.2kg American victory
75g British chocolate
Mash: 70% efficiency
TEMP: 55/62/67/72/78
TIME: 5/10/50/10/10

Decoct at 62 and add back to reach 72
Decoct at 67 and add back to reach 78

Boil: 90minutes, SG 1.036, 32 liters
Hops:25g Spalt (5.7% AA, 60 min.)
25g Tettnanger (3.5% AA, 60 min.)
20g Spalt (5.7% AA, 20 min.)
20g Tettnanger (3.5% AA, 20 min.)
10g Spalt (aroma)
10g Tettnanger (aroma)

2g CaCl2 and 2g CaSO4 + phosphoric acid as required for mash pH
2g CaCl2 and CaSO4 to boil.

WYEAST 1007

 

[NickB]

Pumped this one out yesterday for the Big Brew Day...

Ended up using Victory and Light Crystal instead of the Amber in the original recipe...


Recipe: Ardley Brown Ale (Big Brew Day 2012)
Style: 11C-English Brown Ale-Northern English Brown Ale

Recipe Overview

Wort Volume Before Boil: 55.00 l
Wort Volume After Boil: 44.00 l
Final Batch Volume: 40.00 l
Expected Pre-Boil Gravity: 1.039 SG
Expected OG: 1.049 SG
Expected FG: 1.015 SG
Expected ABV: 4.6 %
Expected IBU (using Tinseth): 22.4
Expected Color: 28.0 EBC
Apparent Attenuation: 69.0 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 20 degC

Fermentables
UK Maris Otter 4.900 kg (52.1 %) In Mash/Steeped
German Munich Malt 3.000 kg (31.9 %) In Mash/Steeped
UK Light Crystal 0.750 kg (8.0 %) In Mash/Steeped
US Victory Malt 0.500 kg (5.3 %) In Mash/Steeped
German Wheat Malt 0.160 kg (1.7 %) In Mash/Steeped
UK Roasted Barley 0.100 kg (1.1 %) In Mash/Steeped

Hops
UK Kent Golding (4.2 % alpha) 60 g Loose Pellet Hops used 90 Min From End
UK Fuggle (4.2 % alpha) 40 g Loose Pellet Hops used 15 Min From End
UK Kent Golding (4.2 % alpha) 60 g Loose Pellet Hops used At turn off
Slovenian Styrian Goldings (2.3 % alpha) 40 g Loose Pellet Hops used At turn off

Other Ingredients
Gypsum 10 g used In Mash
Calcium Chloride 10 g used In Mash
Epsom Salts (Magnesium Sulfate) 2 g used In Mash
BrewBrite 5 g used In Boil

Yeast: Wyeast 1469-West Yorkshire Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins


Cheers

 

[brewtas]

100% Brett Brown Ale

11.5 litre batch
OG: 1.058
IBU: 23

2.5 kg JW Pale
250g Brown malt
200g Acidulated malt
125g Crystal malt (120 ebc)
20g Carafa special III

10g Citra @ 60 min

WY5526 Brettanomyces Lambicus

 

[manticle]

I'm a fan of brett beers but i've never made one with brett at the start.

Interested to hear how it goes but I'm presuming that won't be for 6 -12 months at least.