What Are You Brewing III

[Fish13]

save me a taste johnno??

 

[jyo]

save me a taste johnno??

I'll save you a mouthful, mate

 

[GuyQLD]

Just finished bottling my Landlord clone, then pitched this (which I cooked up last night and cubed till today).

Fatter Yak (American Pale Ale)

Original Gravity (OG): 1.051 (P): 12.6
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.01 %
Colour (SRM): 7.3 (EBC): 14.3
Bitterness (IBU): 35.1 (Average - No Chill Adjusted)

80% Pale Ale Malt
9% Carapils (Dextrine)
9% Munich I
2% Dark Crystal

1.1 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
0.9 g/L Cascade (7.8% Alpha) @ 0 Minutes (Aroma)
0.9 g/L Nelson Sauvin (11.5% Alpha) @ 0 Minutes (Aroma)
0.7 g/L Nelson Sauvin (11.5% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 67C for 90 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05

The 0 minute (Aroma) were cube hops.

Time to relax with a beer.

 

[Helles]

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

No Mate first time
See how it goes

 

[Thefatdoghead]

Brewed in the 50L braumeister. Was a bit of trial and error adding all that extract but got there in the end. Next time ill add the DME at start of the boil in .5kg lot's until the end of the boil as the boil over factor from all that extract was horrendous.

Tri-centenial Imperial IBA
Author:

BJCP: Imperial IPA
Type: Partial Mash

Created: 18/08/12 6:12 AM
Modified: 24/09/12 8:16 AM

Total for 1.0 batch: 45L
9.4 kg Maris Otter Pale Ale Malt
3.3 kg CBW Pilsen Light Powder (Dry Malt Extract)
0.8 kg Carared
1.0 kg Corn Sugar
0.5 kg Chocolate Malt
0.2 kg Roasted Barley
0.29 kg Carafa Special TYPE III(debittered black)
200 g @ First wort Centennial (10.5%)
200g @ 5 minutes Centennial (10.5%)
201.32 g Centennial (10.0%) Dry hop 7 days after primary ferment

OG: 1.096
FG: 1.019
10% ABV :icon_drool2:

400 ml thick slurry american ale 1272

 

[adz1179]

IPA

ABV 5.6%
OG 1.053
FG 1.013
IBU: 45
Batch size 21L

100% bairds marris otter

60 min mash at 65 deg

30gms target (UK) at 90 mins
40gms Amarillo (USA) at 10 mins
20gms Amarillo (USA) dry hopped in primary

Wyeast 1098 british ale at 18 deg

 

[bignath]

Gonna be brewing this tomorrow sometime.

Just received my order from Craftbrewer (thanks Ross) so i'd better put the Waimea to good use....

Here i go into the unknown...

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Waimea Pale Ale
Brewer: Nathan Creedy
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 20.50 l
Estimated OG: 1.046 SG
Estimated Color: 6.2 SRM
Estimated IBU: 44.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.500 kg Pale Malt, Ale (Barrett Burston) (3.0 SR Grain 1 85.4 %
0.400 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 2 9.8 %
0.200 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.9 %
10.0 g Waimea [15.80 %] - Boil 40.0 min Hop 4 16.4 IBUs
25.0 g Waimea [15.80 %] - Boil 20.0 min Hop 5 28.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
10.0 g *Waimea [15.80 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg SafAle American Ale (DCL Yeast #US-05) Yeast 8 -

*Waimea @ 0mins is cube hopped.


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 4.100 kg
----------------------------
Name Description Step Temp. Step Time
Saccharification Add 32.53 l of water at 68.6 C 66.0 C 60 min
Mash Out Add 0.00 l of water and heat to 78.0 C 78.0 C 10 min

Sparge: Remove grains, and prepare to boil wort

Fermented at 17deg for a week with US05
Cold Condition for 5 days at 1deg.


Will report back when finished with tasting notes.

 

[JDW81]

Just bottled a heffeweizen.

50% Wheat
30% pilsner
20% vienna.

Hallertauer Mittlefrueh to 15 IBUs.

Wyeast #3038.

90 minute mash at 65
90 minute boil.

No chill.

Fermented for 21 days @ 15 degrees, with a rise to 19 for the last 3.

Nice banana esters, with a clean dry finish.

 

[notung]

I brewed an interpretation of a rauchbier today. BIAB in a urn.

32% jw export pils
32% wey munich
32% best malz rauch
4% wey carafa spec II

90 min boil. Added saaz pellets at 45mins to 21ibu. No chilled but forgot to add 10 min addition in cube. Will dry hop or french press hop at lagering time.

og 1.049

Wort smelled like well-toasted bread crust. To my taste buds the smoke was not in your face.

 

[sponge]

Getting onto some brewing this afternoon with a little of the time in lieu I have stored up and using some of the last of the grain/hops I have laying around.

Leftovers IPA

1.4kg ale/pils mix (last of the grain mix)
4kg MO
400g caramalt
400g melanoidin
400g amber (or aroma, havent decided yet)
200g carapils (only because thats all I have left and wanted to get rid of it)
50g choc

60/20/20 citra/amarillo/ctz @ cube & dry hop... uses up the left of the citra and amarillo I have.

1.066
66IBU's

1272


Sponge

 

[sponge]

Gonna be brewing this tomorrow sometime.

Just received my order from Craftbrewer (thanks Ross) so i'd better put the Waimea to good use....

Here i go into the unknown...

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Waimea Pale Ale
Brewer: Nathan Creedy
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 29.96 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 20.50 l
Estimated OG: 1.046 SG
Estimated Color: 6.2 SRM
Estimated IBU: 44.8 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 85.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.500 kg Pale Malt, Ale (Barrett Burston) (3.0 SR Grain 1 85.4 %
0.400 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 2 9.8 %
0.200 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 4.9 %
10.0 g Waimea [15.80 %] - Boil 40.0 min Hop 4 16.4 IBUs
25.0 g Waimea [15.80 %] - Boil 20.0 min Hop 5 28.3 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
10.0 g *Waimea [15.80 %] - Boil 0.0 min Hop 7 0.0 IBUs
1.0 pkg SafAle American Ale (DCL Yeast #US-05) Yeast 8 -

*Waimea @ 0mins is cube hopped.


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 4.100 kg
----------------------------
Name Description Step Temp. Step Time
Saccharification Add 32.53 l of water at 68.6 C 66.0 C 60 min
Mash Out Add 0.00 l of water and heat to 78.0 C 78.0 C 10 min

Sparge: Remove grains, and prepare to boil wort

Fermented at 17deg for a week with US05
Cold Condition for 5 days at 1deg.


Will report back when finished with tasting notes.

Definitely need to keep us posted on how the Waimea turns out. Lets hope it keeps up with the other NZ hops floating about

 

[sponge]

Getting onto some brewing this afternoon with a little of the time in lieu I have stored up and using some of the last of the grain/hops I have laying around.

Leftovers IPA

1.4kg ale/pils mix (last of the grain mix)
4kg MO
400g caramalt
400g melanoidin
400g amber (or aroma, havent decided yet)
200g carapils (only because thats all I have left and wanted to get rid of it)
50g choc

60/20/20 citra/amarillo/ctz @ cube & dry hop... uses up the left of the citra and amarillo I have.

1.066
66IBU's

1272


Sponge

Just cubed and (almost) finished cleaning it up.

Only went to 1.060 and 60IBUs and just used the rest of the citra and amarillo.

Ended up going with caraaroma instead of the amber.

 

[MaestroMatt]

Plenty of beautiful, malty beers on tap at the moment......time to get some hops into the mix. First 'real' IPA using first 25kg sack of grain. I'm a big boy now...


Recipe: Maiden IPA
Brewer: Matt
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 26.88 l
Post Boil Volume: 22.88 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 19.49 l
Estimated OG: 1.067 SG
Estimated Color: 9.5 SRM
Estimated IBU: 62.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
5.00 kg Pale Malt, Traditional Ale (Joe White) ( Grain 2 84.0 %
0.40 kg Caramalt (Joe White) (25.0 SRM) Grain 3 6.7 %
0.40 kg Munich, Light (Joe White) (9.0 SRM) Grain 4 6.7 %
0.15 kg Crystal (Joe White) (72.0 SRM) Grain 5 2.5 %
15.00 g Simcoe [12.60 %] - First Wort 60.0 min Hop 6 22.9 IBUs
15.00 g Horizon [10.90 %] - Boil 60.0 min Hop 7 18.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
20.00 g Amarillo [9.20 %] - Boil 15.0 min Hop 9 10.1 IBUs
20.00 g Centennial [10.00 %] - Boil 15.0 min Hop 10 10.9 IBUs
15.00 g Amarillo [9.20 %] - Boil 0.0 min Hop 11 0.0 IBUs
15.00 g Simcoe [12.60 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 13 -
20.00 g Amarillo [9.20 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
15.00 g Centennial [10.00 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
15.00 g Simcoe [12.60 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
10.00 g Horizon [10.90 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.95 kg
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 15.50 l of water at 71.2 C 65.0 C 60 min
Mash Out Add 8.69 l of water at 95.4 C 75.0 C 15 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 9.15l) of 75.6 C water

 

[Thefatdoghead]

I wanted to brew a wit but I wanted something a bit fruitier as well. I thought fruity tart and a little spicy would see me out so here it goes. Putting this down tomorrow.


Wit sundays

BJCP: Witbier
Type: All Grain


Total for 1.0 batch: 50L
4.0 kg Premium Pilsner Malt Extra Pale
4.0 kg Torrified Wheat
1.0 kg Pale Wheat Malt
0.5 kg Red Wheat Malt
1.0 kg Oats Flaked
50.0 g Hallertauer Tradition (6.5%)
65.0 g Corriander seeds
35.0 g Orange Peel (dried)
50.0 g Grains of Paradise
90.0 g Saaz-D (Riwaka) (5.7%)

Yeast 3944 belgian wit

I wonder how the passionfruit of the Riwaka will come through? Ill add it when the boil has finished and iv'e cooled to 80 degrees and just steep it to get all that aroma and a pinch of flavour through.

 

[mje1980]

Im doing a "run" with 1098. Not brewing all at once , but plan to get all 3 in cubes, then top crop each one as they finish

"Mildly different"

86.4% Ashburne mild
4.9% TF Med xtal
2.5% Spec B
4.9% Aromatic
1.2% Pale choc

EKG @ 30

1.040
21 IBU

ESB

88% Ashburne mild
8% TF med xtal
2% Spec b
2% Aromatic

EKG 60,30,15

1.048
32 IBU

"William Dampier" robust porter

78% Ashburne mild
6.5% Med xtal
6.5% Spec B
4.1% Choc
1.6% Black
3.3% aromatic

Willamette 60
EKG 30
First gold dry

1.058
34 IBU

 

[keifer33]

So much Mild malt :icon_drool2: . Reminds me to use up the last of mine this weekend.

 

[hsb]

Long weekend means a chance to knock out an English bitter, this is a Ringwood Old Thumper clone from the Wheeler book but I might tinker with the hops a bit.

Like the grain bill, that torrified wheat always hits the spot.
Craving some Challenger/EKG after a few too many back to back yankee tropical fruit brews (APAs and AIPAs)
Got a freezer chock full of English, US and Noble hops to burn through.

Here's to a summer of brewing. :icon_cheers:

Ringwood Old Thumper
Pale Malt (Pearle) 5.16kg
Torrified Wheat 345g
Crystal Malt 230g
Choc Malt 35g

Challenger 40g - 60m
EK Goldings 15g - 10m

EKG ?g dry hop

Yeast undecided as yet.

3/4 of the way through a month of my last brew - a Dubbel - sitting on funky Orval dregs too. :icon_drool2:

 

[mje1980]

So much Mild malt :icon_drool2: . Reminds me to use up the last of mine this weekend.

haha!, i've only done one mild with it so far, and i can't seem to pick up specific flavours from it. It is a mild, so the dark malts dominate. Thought i'd brew a couple and see if i could taste a difference. The mild i made with it is pretty bloody nice haha.

 

[bconnery]

Having a go at something inspired by Gunnamatta IPA

Recipe: Ahipara IPA
Brewer: Mooshells
Asst Brewer:
Style: American IPA
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size (fermenter): 26.00 l
Boil Size: 34.00 l
Estimated OG: 1.065 SG
Estimated Color: 6.6 SRM
Estimated IBU: 52.2 IBUs
Brewhouse Efficiency: 80.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5200.00 g Pale Malt, Golden Promise Floor Malted ( Grain 1 77.6 %
800.00 g Munich I (Weyermann) (7.1 SRM) Grain 2 11.9 %
250.00 g Wheat Malt (Barrett Burston) (1.5 SRM) Grain 4 3.7 %
300.00 g Carapils (2.0 SRM) Grain 3 4.5 %
150.00 g Caramalt (Simpsons) (35.0 SRM) Grain 5 2.2 %

2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -

35.00 g Pacific Jade [12.50 %] - Boil 60.0 min Hop 6 42.8 IBUs

20.00 g Pacifica [7.60 %] - Boil 10.0 min Hop 7 5.4 IBUs
10.00 g Southern Cross [11.40 %] - Boil 10.0 min Hop 8 4.0 IBUs

15.00 g Motueka [7.30 %] - Boil 0.0 min Hop 10 0.0 IBUs
10.00 g Southern Cross [11.40 %] - Boil 0.0 min Hop 11 0.0 IBUs

15.00 g Pacific Jade [15.20 %] - Dry Hop 5.0 Day Hop 13 0.0 IBUs
15.00 g Pacifica [7.60 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs

100g leaf Earl Grey tea in secondary.

 

[Liam_snorkel]

Had a clumsy attempt at something like an ESB yesterday with hat I had.

23l batch
5kg Maria otter
500g carared
30g carafa spec 2

Intended to mash at 66, hit more like 68.

Dropped my hydrometer.

Bittered to ~35IBU with willamette, 1/2 of the additions were <10min.

Fermenting with Windsor.