What Are You Brewing III

[Yob]

Hop Hop 'O' Lips - AIPA

Original Gravity (OG): 1.078 (P): 18.9
Final Gravity (FG): 1.018 (P): 4.6
Alcohol (ABV): 7.85 %
Colour (SRM): 6.5 (EBC): 12.7
Bitterness (IBU): 85.5 (Average - No Chill Adjusted)

50.96% Pale Ale Malt
12.74% Maris Otter Malt
12.74% Pilsner
12.74% Wheat Malt
6.37% Munich I
4.46% Cane Sugar

0.6 g/L Magnum (12.2% Alpha) @ 40 Minutes (17.3 IBU)
1.5 g/L Centennial (10.5% Alpha) @ 10 Minutes (20.03 IBU)
2.2 g/L Cascade (5.6% Alpha) @ 5 Minutes (13 IBU)
1.7 g/L Amarillo (8.6% Alpha) @ 0 Minutes (12.81 IBU)
0.9 g/L Cascade (7.8% Alpha) @ 0 Minutes (12.81 IBU)
0.6 g/L Galaxy (14.5% Alpha) @ 0 Minutes (7.85 IBU)

0.9 g/L Cascade (2.6% Alpha) @ 7 Days (Dry Hop)
0.7 g/L Galaxy (14.5% Alpha) @ 7 Days (Dry Hop)

Gypsum (Calcium Sulfate) (600ml)
1/2 tsp Citric Acid
Brewbrite
Yeast Nutrient

Bloody love the HERMS rig

Step mashed, 63-40 min, 66-15 min, 72-15min, 78-10min
Fly Sparged

:icon_drunk:

 

[Danielscott26]

Im heading up to craftbrewer on tues to pick up my grains and hops for Dr Smurtos golden ale will be brewing it BIAB style on wednesday.

 

[Liam_snorkel]

Got this cold conditioning atm.
Fukken hoppy red ale.

23l BIAB no chill
67deg single infusion
78deg mashout
1057 OG

5kg maris otter
0.5kg carared
0.4kg wheat
70g carafa special T2

10g CTZ @ 60
10g cascade @ 10
10g centennial @ 10
10g chinook @ 10
10g amarillo @ 10

20g cascade @ cube
20g centennial @ cube
20g chinook @ cube
20g amarillo @ cube

CC hops after a week in primary:
9g nelson sauvin (leftovers)
25g cascade
25g amarillo
10g centennial
10g chinook

Notto yeast.

 

[Batz]

Batz type Dunkel today

50lt BM
4.00 kg Weyermann Munich II
5.00 kg Weyermann Munich I 0.35 Chocolate Malt
0.30 kg Weyermann Carahell
35.00 g Hallertauer Hersbrucker - Boil 60.0 min
30.00 g Hallertauer Hersbrucker - Boil 30.0 min
30.00 g Hallertauer Hersbrucker - Boil 0.0 min
26.42 g Gypsum (Calcium Sulfate) -
13.21 g Epsom Salt (MgSO4) -
American Ale (Wyeast Labs #1056) -
Brewbrite

Beer Profile

Est Original Gravity: 1.045 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 11.5 IBUs

 

[donburke]

small batch of a big beer tonight, and epic mayhem type of beer but on steroids

Recipe: THE HOOKERS BALUSTRADE
Style: Imperial IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 14.00 L
Boil Size: 18.82 L
Estimated OG: 1.090 SG
Estimated Color: 27.1 EBC
Estimated IBU: 80.3 IBU
Brewhouse Efficiency: 64.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.50 kg Pilsner Bohemium Floor Malted (Weyermann) Grain 72.00 %
1.00 kg Pilsner (Weyermann) (2.5 EBC) Grain 16.00 %
0.35 kg Crystal (Heritage) (150.0 EBC) Grain 5.60 %
0.25 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 4.00 %
0.15 kg Melanoiden Malt (70.0 EBC) Grain 2.40 %
150.00 gm Saaz [3.40 %] (60 min) Hops 72.1 IBU
15.00 gm Cascade [8.50 %] (5 min) Hops 3.6 IBU
20.00 gm Riwaka (D Saaz) [5.90 %] (5 min) Hops 3.3 IBU
15.00 gm Riwaka (D Saaz) [5.90 %] (1 min) Hops 0.5 IBU
15.00 gm Cascade [8.50 %] (1 min) Hops 0.8 IBU
15.00 gm Cascade [8.50 %] (Dry Hop 14 days) Hops -
15.00 gm Riwaka (D Saaz) [5.90 %] (Dry Hop 14 daysHops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
15.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs Rasenmher Lager (Wyeast Labs #2252) Yeast-Lager


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 6.25 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 17.00 L of water at 72.1 C 65.0 C
10 min Mash Out Add 8.50 L of water at 99.4 C 75.5 C


Notes:
------
fill 2 x 5.5 litre cubes

5 min additions onwards are done in 1 litre boil

ferment 11 litres with wy2252 @ 14 degrees ambient, harvested 19/8/12

 

[hsb]

2 days off work coming up and I'm leaning towards using the WLP500 yeast cake currently sat under a Dubbel for a Triple - going to be drunk through most of October/November at this rate! I'm a victim of circumstance.

Think it'll be a Tripel Karmeliet inspired clone - barley, wheat, oats - recipe TBC, suggestions welcomed.

 

[Hubert]

Brewed up a Belgian Saison today. First time using the MLT (esky conversion), had some issues but ended up hitting just above OG. Will be good to ferment out of the fermentation fridge in the lovely Nth Qld winter.

 

[JDW81]

Brewed up a Belgian Saison today. First time using the MLT (esky conversion), had some issues but ended up hitting just above OG. Will be good to ferment out of the fermentation fridge in the lovely Nth Qld winter.

Just ordered the grain for a hefeweizen.

50% Wheat
32% Pilsner
18% Vienna

Hallertauer Mittelfreuh @ 60 minutes to 12 IBUs
Hallertauer Mittelfreuh @ 15 minutes to 2 IBUs

Wyeast 3638.

Perfect lawnmower beer.

 

[black_labb]

Fermenting a belgian pale on 3787 right now and have a Dubbel in a cube. I'm trying to decide if I want to make a tripel or (another) belgian dark strong. Thinking I may just do both but I'm hesitant due to my tripel's never really turning out all that well. Guess it means I'll have to try again

 

[yum beer]

Got this mashing at the moment

2012 Pommy Bitter 25.8 (Special/Best/Premium Bitter)

Original Gravity (OG): 1.038 (P): 9.5
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 3.73 %
Colour (SRM): 7.4 (EBC): 14.6
Bitterness (IBU): 33.8 (Average - No Chill Adjusted)

82.14% Galaxy
6.16% Crystal Pale
6.16% Vienna
4.93% Caramalt
0.62% Caraamber

0.6 g/L Target (10% Alpha) @ 40 Minutes (Boil)
1.1 g/L East Kent Golding (4.8% Alpha) @ 15 Minutes (Boil)
1.1 g/L East Kent Golding (4.8% Alpha) @ 2 Minutes (Boil)
0.4 g/L Styrian Golding (6.5% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 67C for 60 Minutes. Boil for 75 Minutes

Fermented at 19C with WLP005 - British Ale


Recipe Generated with BrewMate

 

[drew9242]

In the middle of brewing a nearly smash pilsner.

Wy pilsner
Some meloinden

Saaz to 40 ibu
20 min saaz 1.5g/l

Ferment with 2278.

Single infusion mash.

I'm just going to try single infusion and decotion mash and see the difference.

 

[manticle]

Moving house so probably FWKs or nothing for me till I get set up.

Bottling 3 batches today and got another 5 in various stages of fermentation or conditioning so it's not all bad.

New place has a garage/shed too so all is right with the world.

 

[vykuza]

Got a Berliner Weisse in the mash tun gettin' nasty.

1.035, 60% pilsner 40% wheat

Going for a super charged sour mash. Mashed at 50/63 and kept the lid off the esky mash tun to drop the temp to 40c and pitched a Wyeast 5335 lacto culture. Going to let it rip until morning and re-evaluate my life choices.

Kidding!

Going to taste in the morning, if it's sour enough, going to boil it, failing that I'm out most of the day and will be boiling it tomorrow night.

Wish me luck!

 

[brettprevans]

Got a Berliner Weisse in the mash tun gettin' nasty.

1.035, 60% pilsner 40% wheat

Going for a super charged sour mash. Mashed at 50/63 and kept the lid off the esky mash tun to drop the temp to 40c and pitched a Wyeast 5335 lacto culture. Going to let it rip until morning and re-evaluate my life choices.

Kidding!

Going to taste in the morning, if it's sour enough, going to boil it, failing that I'm out most of the day and will be boiling it tomorrow night.

Wish me luck!

Read a good article a while back on berliners and other sours and all the diff ways to achieve sourness. Don't remember reading your way. Interesting and logical. Although throwing in 2 cups of crushed grain at 40C will do the job and less costly than a smakpak. Have fun.

 

[vykuza]

Thanks CM2. The original plan was to do a normal mash/boil and then sour with the lacto in the fermenter. I didn't have much faith in the oomph the lacto smackpack might have, after some not so great storage and the general age of it. So I devised the method above.

I had a taste this morning before I went up the coast and it tasted like normal sweet wort. Came back 8 hours later and it's soured nicely. Once it gets in it's happy range it doesn't take long!

Just finished the boil too. The boiling wort smelled like fakey apple pie, like a McDonalds apple pie. Very strange.

 

[brettprevans]

Thanks CM2. The original plan was to do a normal mash/boil and then sour with the lacto in the fermenter. I didn't have much faith in the oomph the lacto smackpack might have, after some not so great storage and the general age of it. So I devised the method above.

I had a taste this morning before I went up the coast and it tasted like normal sweet wort. Came back 8 hours later and it's soured nicely. Once it gets in it's happy range it doesn't take long!

Just finished the boil too. The boiling wort smelled like fakey apple pie, like a McDonalds apple pie. Very strange.

A good small will give good results. Used wyeast roselare a few times. Great results. It's just a bit hit and miss with multi strain blends if you culture up as the diff strains multiple at diff rates.

Enjoy. Love a sour beer over spring and summer. I'll be doing a gose soon.

 

[Phoney]

What a constructive day.

Painted the roof (after a full day of grinding the old paint off yesterday), smoked some bacon and brewed this:



Recipe: Robust Vanilla Porter
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 31.00 l
Post Boil Volume: 29.91 l
Bottling Volume: 20.00 l
OG: 1.071 SG
Estimated FG: 1.014
Estimated ABV%: 7.0
Color: 33.5 SRM
IBU: 28.5 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
5.33 kg Pale Malt, Maris Otter (Thomas Fawcett)
0.68 kg Munich Malt - 10L
0.45 kg Crystal - Heritage (Medium)
0.34 kg Chocolate (Briess) (
0.23 kg Black (Patent) Malt
32.23 g Challenger [8.00 %] - Boil 60.0 min
21.00 g Willamette [4.00 %] - Boil 15.0 min
21.00 g EKG [5.50 %] - Boil 0.0 min
1 Vanilla Bean - Boil 5.0 min
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml]0

Mash @66C


If I cant taste the vanilla when it's fermented out, i'll scrape out another bean and chuck it in the fermenter for another 5 - 7 days.

 

[brettprevans]

What a constructive day.

Painted the roof (after a full day of grinding the old paint off yesterday), smoked some bacon and brewed this:



Recipe: Robust Vanilla Porter
Style: Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 31.00 l
Post Boil Volume: 29.91 l
Bottling Volume: 20.00 l
OG: 1.071 SG
Estimated FG: 1.014
Estimated ABV%: 7.0
Color: 33.5 SRM
IBU: 28.5 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
5.33 kg Pale Malt, Maris Otter (Thomas Fawcett)
0.68 kg Munich Malt - 10L
0.45 kg Crystal - Heritage (Medium)
0.34 kg Chocolate (Briess) (
0.23 kg Black (Patent) Malt
32.23 g Challenger [8.00 %] - Boil 60.0 min
21.00 g Willamette [4.00 %] - Boil 15.0 min
21.00 g EKG [5.50 %] - Boil 0.0 min
1 Vanilla Bean - Boil 5.0 min
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml]0

Mash @66C


If I cant taste the vanilla when it's fermented out, i'll scrape out another bean and chuck it in the fermenter for another 5 - 7 days.

looks good. But yes you'll need another bean in secondary (or more). Vanilla porters stouts etc are awesome. Plus u can add a bit of bourbon for extra character

 

[Phoney]

Thanks cm2.

How much bourbon would you say? (I have about 20L in the fermenter)

 

[felon]

Getting ready for a morning session of an American Double IPA


Pliny The Elder

Dates
Date Brewed: 27 Aug 2012 Date Racked: 27 Aug 2012
Date Packaged: 27 Aug 2012 Date Ready: 27 Aug 2012


Selected Style and BJCP Guidelines
14C-India Pale Ale(IPA)-Imperial IPA

Minimum OG: 1.070 SG Maximum OG: 1.090 SG
Minimum FG: 1.010 SG Maximum FG: 1.020 SG
Minimum IBU: 60 IBU Maximum IBU: 120 IBU
Minimum Color: 15.8 EBC Maximum Color: 29.5 EBC


Recipe Overview
Target Wort Volume Before Boil: 66.00 l Actual Wort Volume Before Boil: 66.00 l
Target Wort Volume After Boil: 57.00 l Actual Wort Volume After Boil: 57.00 l
Target Volume Transferred: 44.00 l Actual Volume Transferred: 44.00 l
Target Volume At Pitching: 44.00 l Actual Volume At Pitching: 44.00 l
Target Volume Of Finished Beer: 42.00 l Actual Volume Of Finished Beer: 42.00 l
Target Pre-Boil Gravity: 1.056 SG Actual Pre-Boil Gravity: -No Record-
Target OG: 1.070 SG Actual OG: -No Record-
Target FG: 1.014 SG Actual FG: -No Record-
Target Apparent Attenuation:: 78.8 % Actual Apparent Attenuation: 0.0 %
Target ABV: 7.5 % Actual ABV: 0.0 %
Target ABW: 5.8 % Actual ABW: 0.0 %
Target IBU (using Tinseth): 173.2 IBU Actual IBU: 298.1 IBU
Target Color (using Morey): 14.9 EBC Actual Color: 14.9 EBC
Target Mash Efficiency: 78.0 % Actual Mash Efficiency: 0.0 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC


Fermentables
Ingredient Amount % MCU When
UK Simpsons Golden Promise 14.29 kg 87.0 % 6.1 In Mash/Steeped
German CaraMunich II 0.657 kg 4.0 % 4.3 In Mash/Steeped
German Caramel Pils 0.657 kg 4.0 % 0.2 In Mash/Steeped
Sugar - Corn Sugar/Dextrose (Dry) 0.821 kg 5.0 % 0.0 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
US Columbus(Tomahawk) 13.9 % 210 g 126.8 Loose Pellet Hops 90 Min From End
US Columbus(Tomahawk) 13.9 % 45 g 23.1 Loose Pellet Hops 45 Min From End
US Simcoe 12.6 % 59 g 23.3 Loose Pellet Hops 30 Min From End
US Simcoe 12.6 % 151 g 0.0 Loose Pellet Hops At turn off
US Centennial 10.9 % 59 g 0.0 Loose Pellet Hops At turn off
US Columbus(Tomahawk) 13.9 % 59 g 0.0 Loose Pellet Hops In Fermenter
US Centennial 10.9 % 59 g 0.0 Loose Pellet Hops In Fermenter
US Simcoe 12.6 % 59 g 0.0 Loose Pellet Hops In Fermenter
US Columbus(Tomahawk) 13.9 % 15 g 0.0 Loose Pellet Hops Dry-Hopped
US Centennial 10.9 % 15 g 0.0 Loose Pellet Hops Dry-Hopped
US Simcoe 12.6 % 15 g 0.0 Loose Pellet Hops Dry-Hopped


Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 2 g In Boil


Yeast
Wyeast 1056-American Ale


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 15 Total Magnesium (ppm): 5
Total Sodium (ppm): 14 Total Sulfate (ppm): 10
Total Chloride(ppm): 28 Total Bicarbonate (ppm): 0


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)

Step Type Temperature Duration
Rest at 67 degC 60


Mash Notes