What Are You Brewing III

[Fish13]

doing a munich lager today with a modified urn again 2v time

 

[Cocko]

Hey Cocko,

Do you find the MO and ~9% Crystal too chewy for the 25IBU's?

Looks and sounds like a delicious recipe none the less. Love the cent/cas combo

Nah, I no chill but keep my recipes with actual additions, easier than thinking about the 10 minute shift or whatever.

so in reality it would be about 32-36 IBU I reckon....

Oh Centennial :icon_drool2:

 

[sponge]

Ahh touche.

I had a feeling it wouldve been due to NC'ing, but just thought I'd confirm either way.

It may or may not have just been added to the 'to-brew' list

 

[sponge]

And on a related note, I shall be getting everything ready this afternoon for brewing over the weekend.. Just means I can get up early and get onto brewing from Saturday, without having to worry about weighing/cracking grains, getting water ready, etc.

US Wheat

50% wheat
48% ale/pils mix (just have a tub of some left over pils and ale malts for use in various beers)
2% caramalt

Amarillo @ FWH & Cube to 20IBU

1272

Should be a nice quaffer for the warmer months ahead, as I still have a few other cubes to ferment first, so this won't be fermented for a month or so...

 

[RobW]

Brewing a Belgian porter this Sunday.

This recipe: http://www.aussiehomebrewer.com/forum/inde...&recipe=567

but using Leuven yeast. Should be interesting.

 

[Fish13]

whats everyones opinon of this??

Givem hell fish
Maibock/Helles Bock

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 4.700
Total Hops (g): 20.00
Original Gravity (OG): 1.068 (P): 16.6
Final Gravity (FG): 1.017 (P): 4.3
Alcohol by Volume (ABV): 6.68 %
Colour (SRM): 8.6 (EBC): 17.0
Bitterness (IBU): 23.3 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
2.200 kg Munich I (46.81%)
2.200 kg Pilsner (46.81%)
0.300 kg Carahell (6.38%)

Hop Bill
----------------
10.0 g Magnum Pellet (12.5% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
10.0 g Saaz Pellet (3.6% Alpha) @ 15 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
5.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
1.0 g Irish Moss @ 0 Minutes (Boil)

Single step Infusion at 66C for 60 Minutes.
Fermented at 18C with hellabock yeast

 

[winkle]

Sometime in the next few days I'm brewing a double batch of Hefe-weizen and a Grisette.

Grisette D'Hogshead deux
Saison (of sorts)
Type: All Grain
Batch Size (fermenter): 20.00 l
Boil Size: 29.73 l
Boil Time: 70 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 24.74 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 17.16 l Est Mash Efficiency 86.9 %
Fermentation: Ale, Two Stage
Ingredients
Amt Name Type # %/IBU
3.30 kg Pale Malt (Pils) (2.0 EBC) Grain 1 82.5 %
0.50 kg Wheat Malt (1.5 EBC) Grain 2 12.5 %
0.20 kg Corn Sugar (Dextrose) (0.0 EBC) Sugar 3 5.0 %
14.00 g Hallertauer, New Zealand [8.50 %] - Boil 60.0 min Hop 4 14.2 IBUs
0.25 tsp Kopperfloc (Boil 10.0 mins) Fining 5 -
1.00 Cup Orange Peel, Sweet (Boil 5.0 mins) Spice 6 -
15.00 g Goldings, East Kent [5.00 %] - Aroma Steep 10.0 min Hop 7 0.0 IBUs
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 8 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 9 -

Beer Profile

Est Original Gravity: 1.047 SG Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.007 SG Measured Final Gravity: 1.007 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 4.6 %
Bitterness: 14.2 IBUs Calories: 385.1 kcal/l
Est Color: 3.5 EBC
Mash Profile
Single Infusion, Light Body, Batch Sparge

Filter it and you've got a bright, pale gold, slightly spiced and definately Belgian summer slammer.
(out of munich for the Rootin' Saison dang it)

 

[bradsbrew]

Supplying a few kegs for the work Chrissy party so I thought I should do a basic beer for the punters which is this one. The other two will be an AIPA and an english bitter.

14-9-12 Work chrissy lagerale
Freestyle

Recipe Specs
----------------
Batch Size (L): 66.0
Total Grain (kg): 11.100
Total Hops (g): 135.00
Original Gravity (OG): 1.045 (P): 11.2
Final Gravity (FG): 1.010 (P): 2.6
Alcohol by Volume (ABV): 4.54 %
Colour (SRM): 3.4 (EBC): 6.7
Bitterness (IBU): 22.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 85
Boil Time (Minutes): 90

Grain Bill
----------------
9.000 kg Pale Malt (81.08%)
1.000 kg Munich I (9.01%)
0.600 kg Cane Sugar (5.41%)
0.500 kg Wheat Malt (4.5%)

Hop Bill
----------------
90.0 g Tettnanger Pellet (4% Alpha) @ 90 Minutes (First Wort) (1.4 g/L)
45.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 0 Minutes (Boil) (0.7 g/L)

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

Mash in at 30C and raise to 53C after 3 min raise to 63.5C for 60 Minutes then raise to 78C.
1 cube Fermented at 15C with Wyeast 1007 - German Ale
2 other cubes fermented at 12C with Wyeast 2024- Danish lager


Recipe Generated with BrewMate

 

[Northside Novice]

brewed another stone n wood special today, just about to pitch...

i am such a sucker for that pashionfruit thang

golden pash (Australian Pale Ale)

Original Gravity (OG): 1.038 (P): 9.5
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 3.73 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 36.0 (Average)

50% Pale Malt
50% Wheat Malt

0.4 g/L Galaxy (13.4% Alpha) @ 60 Minutes (Boil)
0.4 g/L Galaxy (13.4% Alpha) @ 20 Minutes (Boil)
1.3 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
1.7 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 65C for 60 Minutes. Boil for 90 Minutes

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

 

[randyrob]

Galaxy Pils (German Pilsner (Pils))

Original Gravity (OG): 1.048 (P): 11.9
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 4.3 (EBC): 8.5
Bitterness (IBU): 21.4 (Average)

98.59% Pilsner
1.41% Caramunich III

0.8 g/L Galaxy (14% Alpha) @ 30 Minutes (Boil)


Single step Infusion at 64C for 60 Minutes. Boil for 60 Minutes

Fermented at 12C with Wyeast 2001 - Urquell Lager


Recipe Generated with BrewMate

Yum! That looks like a nice Quaffer.

 

[Fish13]

Pop goes the kettle. Unless i can dodge something no brewing tonight.

 

[_HOME_BREW_WALLACE_]

brewed another stone n wood special today, just about to pitch...

i am such a sucker for that pashionfruit thang

golden pash (Australian Pale Ale)

Original Gravity (OG): 1.038 (P): 9.5
Final Gravity (FG): 1.010 (P): 2.6
Alcohol (ABV): 3.73 %
Colour (SRM): 3.1 (EBC): 6.1
Bitterness (IBU): 36.0 (Average)

50% Pale Malt
50% Wheat Malt

0.4 g/L Galaxy (13.4% Alpha) @ 60 Minutes (Boil)
0.4 g/L Galaxy (13.4% Alpha) @ 20 Minutes (Boil)
1.3 g/L Galaxy (13.4% Alpha) @ 10 Minutes (Boil)
1.7 g/L Galaxy (13.4% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 65C for 60 Minutes. Boil for 90 Minutes

Fermented at 20C with Safale US-05


Recipe Generated with BrewMate

The bitterness you can get from galaxy is very harsh if used at 60mins. When I do a S&W style, all my additions are after 30mins. 90g usually always goes within 1/2 hr. and dry hop about 3 or 4 days before you bottle/keg.

 

[Hubert]

Brewing up a scaled version of Tony's Montieths Clone today with the old man. Bit of family bonding, haven't seen him for a while.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Monteiths Original Ale Clone
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 31.08 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 25.00 l
Bottling Volume: 22.00 l
Estimated OG: 1.045 SG
Estimated Color: 20.6 EBC
Estimated IBU: 34.3 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 64.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.05 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 84.7 %
0.63 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 10.6 %
0.21 kg Crystal Wheat Malt (Thomas Fawcett) (124 EBC) Grain 3.4 %
0.07 kg Chocolate Organic (Briess) (689.5 EBC) Grain 1.3 %
24.00 g Pacific Gem [13.40 %] - Boil 40.0 min Hop 27.6 IBUs
22.00 g Pacific Gem [13.40 %] - Boil 10.0 min Hop 6.7 IBUs
25.00 g Pacific Gem [13.40 %] - Boil 0.0 min Hop 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.96 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.93 l of water at 58.4 C 52.0 C 10 min
Infuse Add 7.50 l of water at 98.1 C 66.0 C 60 min
Mash Step Add 11.00 l of water at 85.7 C 72.0 C 10 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 16.54l) of 75.6 C water
Notes:
------
Tony's recipe, scaled for my gear (AHB)

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

Will be my first time using flowers, looking forward to a relaxing day.


Cheers,

H.

 

[sponge]

US Wheat

50% wheat
48% ale/pils mix (just have a tub of some left over pils and ale malts for use in various beers)
2% caramalt

Amarillo @ FWH & Cube to 20IBU

All cubed and cleaned up. Ended up just putting a single 47g addition into the cube instead of the FWH as well since I forgot to add it...

 

[Hadrian]

American Pale Ale

89% Maris Otter
11% Munich

Cascade, Columbus and Amarillo to 40 IBU

 

[_HOME_BREW_WALLACE_]

I have high hopes for this one:

Waimea IIPA (American IPA)

Original Gravity (OG): 1.073 (P): 17.7
Final Gravity (FG): 1.018 (P): 4.6
Alcohol (ABV): 7.17 %
Colour (SRM): 14.5 (EBC): 28.6
Bitterness (IBU): 68.8 (Average)

59.66% Pale Ale Malt
14.68% Vienna
13.93% Wheat Malt
9.78% Caramunich III
1.95% Melanoidin

1 g/L Waimea (15.8% Alpha) @ 30 Minutes (Boil)
1 g/L Waimea (15.8% Alpha) @ 20 Minutes (Boil)
1 g/L Waimea (15.8% Alpha) @ 15 Minutes (Boil)
1.1 g/L Waimea (15.8% Alpha) @ 10 Minutes (Boil)
1 g/L Waimea (15.8% Alpha) @ 3 Days (Dry Hop)


Single step Infusion at 66C for 60 Minutes. Boil for 60 Minutes

Fermented at 20C with

Notes: 10min Hops are cube hops

Recipe Generated with BrewMate

 

[Helles]

Brewed this on today
APA with Citra and Simcoe as i have 1 kg of each
80lt
OG 1048 EBC 27
Ibu 45? 90 min boil

9 kg Briess 2 row
2.50kg JW light munich
1.75kg Victory
1kg Amber malt
.75 CaraRed
.5 kg JW Dark Crystal
.5kg Cara Pils

10g Warrior 60 min
10G citra 60 min
10g Simcoe 60 min
10g Citra 40 min
10g Simcoe 40 min
20g Citra 30 min
20g Simcoe 30 min
20g Citra 20 min
20g Simcoe 20 min
20g Citra 10 min
20g Simcoe 10 min
20 Citra 5 min
20g Simcoe 5 min
20g Citra 0 min
20g Simcoe 0 min
20G Citra Dryhop
20g Simcoe Dryhop
I moss
yeast Nutrient
All water has been carbon filtered
2 tsp Calcium Sulfate in mash
2tsp Calcium Chloride in mash
40 lt with Wyeast 1272
40 lt with Wyeast 2308

 

[ben_sa]

i do like the look of that helles!

 

[mje1980]

Brewed this on today
APA with Citra and Simcoe as i have 1 kg of each
80lt
OG 1048 EBC 27
Ibu 45? 90 min boil

9 kg Briess 2 row
2.50kg JW light munich
1.75kg Victory
1kg Amber malt
.75 CaraRed
.5 kg JW Dark Crystal
.5kg Cara Pils

10g Warrior 60 min
10G citra 60 min
10g Simcoe 60 min
10g Citra 40 min
10g Simcoe 40 min
20g Citra 30 min
20g Simcoe 30 min
20g Citra 20 min
20g Simcoe 20 min
20g Citra 10 min
20g Simcoe 10 min
20 Citra 5 min
20g Simcoe 5 min
20g Citra 0 min
20g Simcoe 0 min
20G Citra Dryhop
20g Simcoe Dryhop
I moss
yeast Nutrient
All water has been carbon filtered
2 tsp Calcium Sulfate in mash
2tsp Calcium Chloride in mash
40 lt with Wyeast 1272
40 lt with Wyeast 2308

Hey mate, im curious as to what that will taste like when brewed with munich lager yeast?. Have you done it before??

 

[jyo]

Some old hops to get rid of, so:

1 minute APA Sept 2012


Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 4.800
Total Hops (g): 171.00
Original Gravity (OG): 1.052 (P): 12.9
Final Gravity (FG): 1.013 (P): 3.3
Alcohol by Volume (ABV): 5.11 %
Colour (SRM): 10.4 (EBC): 20.5
Bitterness (IBU): 41.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 90

Grain Bill
----------------
2.500 kg Galaxy Malt (52.08%)
1.500 kg Vienna (31.25%)
0.500 kg Wheat Malt (10.42%)
0.300 kg Crystal 120 (6.25%)

Hop Bill
----------------
75.0 g Amarillo Pellet (7% Alpha) @ 1 Minutes (Boil) (3.3 g/L)
96.0 g Cascade Pellet (4% Alpha) @ 1 Minutes (Boil) (4.2 g/L)

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

Single step Infusion at 66C for 90 Minutes.
Fermented at 18C with Safale US-05


Recipe Generated with BrewMate