What Are You Brewing III

[PhantomEasey]

The missus is out for the arvo...perfect chance for a double day.

Currently boiling, lazy's Pilsner.


Pils 02 (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): 4.7 (EBC): 9.3
Bitterness (IBU): 37.6 (Average - No Chill Adjusted)

95% Pilsner
5% Melanoidin

1.3 g/L Hallertau Mittlefrueh (5.5% Alpha) @ 90 Minutes (First Wort)
0.5 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 80 Minutes (Boil)
0.3 g/L Hallertau Mittlefrueh (6.3% Alpha) @ 25 Minutes (Boil)


Single step Infusion at 62C for 60 Minutes. Boil for 90 Minutes

Fermented at 10C with Wyeast 2001 - Urquell Lager


Recipe Generated with BrewMate
---------------------------------------------------------------------------------------------------------------------------

Just cracking the grain now for an APA.


LCPA CLone 01 (American Pale Ale)

Original Gravity (OG): 1.053 (P): 13.1
Final Gravity (FG): 1.013 (P): 3.3
Alcohol (ABV): 5.21 %
Colour (SRM): 5.6 (EBC): 11.0
Bitterness (IBU): 43.4 (Average - No Chill Adjusted)

70.16% Pale Ale Malt
19.3% Munich I
5.27% Carapils (Dextrine)
5.27% Wheat Malt

0.1 g/L Chinook (11.4% Alpha) @ 60 Minutes (Boil)
1 g/L East Kent Golding (4.8% Alpha) @ 60 Minutes (Boil)
0.2 g/L Cascade (5% Alpha) @ 20 Minutes (Boil)
0.3 g/L Chinook (11.4% Alpha) @ 20 Minutes (Boil)
0.3 g/L Cascade (5% Alpha) @ 10 Minutes (Boil)
0.3 g/L Chinook (11.4% Alpha) @ 10 Minutes (Boil)
0.3 g/L Cascade (5% Alpha) @ 5 Minutes (Boil)
0.3 g/L Chinook (11.4% Alpha) @ 5 Minutes (Boil)
0.9 g/L Cascade (5% Alpha) @ 0 Days (Dry Hop)
0.9 g/L Chinook (11.4% Alpha) @ 0 Days (Dry Hop)


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

Fermented at 18C with Safale US-05

NOTES:
10 min and 5 min done as french press into fermenter at pitching

-Recipe Generated with BrewMate

 

[sp0rk]

I know i said over a week ago i was doing it, but my grain finally got here this week
did my first AG brew today, Dr Smurto's Golden Ale
ended up with either slightly higher efficiency or a higher evaporation rate than I'd expected as my SG was around 1.052 (was too out of it to actually do a volume measurement)
Was an interesting experience, looking forward to another AG brew next weekend!

 

[warra48]

Brown Porter
Brewer: Robert

Boil Size: 35.00 l
Batch Size (fermenter): 25.00 l
Estimated OG: 1.052 SG
Estimated Color: 47.1 EBC
Estimated IBU: 28.7 IBUs
Actual Mash Efficiency: 93.1%
Boil Time: 60 Minutes

3935.0 g Pale Malt, Ale (IMC) (3.9 EBC) Grain 8 74.7 %
411.0 g Brown Malt (Simpsons) (295.5 EBC) Grain 9 7.8 %
230.0 g Crystal Malt - Light (120.0 EBC) Grain 10 4.4 %
210.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 11 4.0 %
182.0 g Crystal Medium (150.0 EBC) Grain 12 3.5 %
26.0 g Willamette [4.90 %] - Boil 60.0 min Hop 13 12.7 IBUs
12.0 g Styrian Goldings [2.30 %] - Boil 60.0 mi Hop 14 2.8 IBUs
12.0 g Target [9.40 %] - Boil 60.0 min Hop 15 11.3 IBUs
5.0 g BrewBrite - Boil 0.00 min
11.0 g Willamette [4.90 %] - Boil 10.0 min Hop 17 2.0 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 18 -
1.0 pkg Denny's Favorite 50 (Wyeast Labs #1450) Yeast - Slurry harvested from an APA bottled yesterday.

Was supposed to be all Willamette hops, but ran out. Substituted Styrian Goldings, but then ran out of that. Made the rest up with Target. I'm sure it'll work out OK.
Brewed a Brown Porter only 2 brews back, but liked it so much, I just had to do it again.

 

[Arghonaut]

Just mashed in, an American wheat to have on tap for Christmas. Hope the Zythos blend is good, havent tried them before.


Zee Wheat (American Wheat or Rye Beer)

Original Gravity (OG): 1.046 (P): 11.4
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 4.1 (EBC): 8.1
Bitterness (IBU): 23.6 (Average - No Chill Adjusted)

50% BB Ale Malt
50% BB Wheat Malt

0.5 g/L Zythos (10% Alpha) @ 60 Minutes (Boil)
1 g/L Zythos (10% Alpha) @ 0 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

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

Fermented at 18C with Danstar Nottingham


Recipe Generated with BrewMate

 

[winkle]

Galaxian Pale Ale today (effing hot and all), recipe in the DB.
I might give some thought to NickB's hopburst sugestion for this batch.

Have had to delay pitching the yeast into this sucker, everthing has been too friggen hot.
However I think I can squeeze the frementor into the cool conditioning fridge with the two kegs currently in there - so its all go tomorrow . Had to stuff around with the too brew list though, might have to drop the bire sauvage back a bit, and run through as series of Shootin/Tootin/&Rootin' Saisons and a Bire de Noel since they can handle the conditions best.
Bah, humbug, simply not enough fridges - need a cold room (a big one with a tv).

 

[mje1980]

Pacifico ale

76% BEST pilz
17.9% Wheat
4.5% Carahell
1.7% Simpsons med xtal

Hallertau 60

Galaxy 10, 5 and dry in the keg.

1.046
25 IBU

US05

Summer ale, inspired by S&W. My wife likes this so a winner all around. Will use the whole cake for a big IIPA

 

[Helles]

APA SMASH
80lts

16kg JW PALE
30g Citra and Simcoe @ FWH 10min 5 min 0 min and dry hop

OG 1045
IBU 41
Wyeast 1272

 

[manticle]

Mild on the boil:

Mild

Type: All grain
Size: 18 liters
Color: 27 HCU (~14 SRM)
Bitterness: 24 IBU
OG: 1.044
FG: 1.016
Alcohol: 3.6% v/v (2.8% w/w)
Grain: 3kg Simpsons MO
150g Dingemans aromatic
150g Dingemans biscuit
250g Simpsons heritage crystal 70-80L
100g Simpsons chocolate
30g roast barley
Mash: 70% efficiency, 69 for 30 mins, 72 for 10, 78 for 10
Boil: 60 minutes SG 1.032 25 liters
Hops: 18g Challenger (6% AA, 60 min.)
10g Challenger (6% AA, 10 min.)

Ringwood 1187

4g CaCl2 each to mash and boil.

Doing this again but with WY1469, west yorkshire. The one I made last week is tasting great from the FV (around FG now) and the one I made prior to that is nearly finished. So easy to brew, so easy to ferment, so easy to drink. Have decided mild will be on high rotation.

 

[sponge]

APA SMASH
80lts

16kg JW PALE
30g Citra and Simcoe @ FWH 10min 5 min 0 min and dry hop

OG 1045
IBU 41
Wyeast 1272

SMATH (two hops?)

 

[Helles]

SMATH (two hops?)

Yes mate when i was planning the beer i going with all Simcoe
When i put the recipe together my mind changed
When i added recipe to forum i was drunk and still called it a SMASH
It is now called a SMASHISH ALE in Beersmith

 

[PhantomEasey]

Just commenced mashing a sneaky Saison before a Christmas lunch.

Sneaky Saison 01 (Saison)

Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol (ABV): 4.62 %
Colour (SRM): 4.7 (EBC): 9.3
Bitterness (IBU): 40.6 (Average - No Chill Adjusted)

73.68% Pilsner
21.04% Wheat Malt
5.27% Victory

1.4 g/L Hallertau Mittlefrueh (5% Alpha) @ 60 Minutes (Boil)
1.5 g/L Hallertau Mittlefrueh (5% Alpha) @ 20 Minutes (Boil)
0.9 g/L Hallertau Mittlefrueh (5% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 63C for 60 Minutes. Boil for 90 Minutes

Fermented at 28C with Wyeast 3724 - Belgian Saison

Recipe Generated with BrewMate

 

[mxd]

did a double yesterday

---------------------------------------------------------------------------------------------
Recipe: 63 NS Summer Ale
Brewer: Matt
Style: Extra Special/Strong Bitter (English Pale Ale)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 67.41 l
Post Boil Volume: 65.52 l
Batch Size (fermenter): 63.00 l
Bottling Volume: 63.00 l
Estimated OG: 1.052 SG
Estimated Color: 11.0 EBC
Estimated IBU: 34.1 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
8.50 kg Pale Malt, Golden Promise (Thomas Fawcet Grain 2 65.4 %
2.50 kg Munich Malt (17.7 EBC) Grain 3 19.2 %
2.00 kg Wheat Malt, Ger (3.9 EBC) Grain 4 15.4 %
30.00 g Nelson Sauvin [11.40 %] - First Wort 60. Hop 5 15.3 IBUs
45.00 g Nelson Sauvin [11.40 %] - Boil 30.0 min Hop 6 16.0 IBUs
30.00 g Nelson Sauvin [11.40 %] - Boil 5.0 min Hop 7 2.8 IBUs
3.00 tsp Polyclar (Boil 0.0 mins) Fining 8 -
30.00 g Nelson Sauvin [11.40 %] - Boil 0.0 min Hop 9 0.0 IBUs
3.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 10 -


Mash Schedule: 4 Step
Total Grain Weight: 13.00 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 40.00 l of water and heat to 55.0 C 55.0 C 5 min
Alpha Add 0.00 l of water and heat to 63.0 C 63.0 C 40 min
Beta Heat to 67.0 C over 8 min 67.0 C 15 min
Mash Out Heat to 74.0 C over 15 min 74.0 C 5 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 41.43l) of 75.6 C water
Notes:
------


------------------------------

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 63 ltr Lawn Mower Lager
Brewer: Matt
Style: Standard American Lager
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 67.41 l
Post Boil Volume: 65.52 l
Batch Size (fermenter): 63.00 l
Bottling Volume: 63.00 l
Estimated OG: 1.042 SG
Estimated Color: 3.7 EBC
Estimated IBU: 18.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
15.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
9.50 kg Pilsner (2 Row) UK (2.0 EBC) Grain 2 91.3 %
0.90 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 3 8.7 %
10.00 g Columbus (Tomahawk) [15.00 %] - Boil 60. Hop 4 6.7 IBUs
30.00 g Columbus (Tomahawk) [15.00 %] - Boil 20. Hop 5 12.1 IBUs
3.00 tsp Polyclar (Boil 0.0 mins) Fining 6 -
3.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) Yeast 7 -


Mash Schedule: 4 Step
Total Grain Weight: 10.40 kg
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 29.50 l of water and heat to 55.0 C 55.0 C 5 min
Alpha Add 0.00 l of water and heat to 63.0 C 62.0 C 40 min
Beta Heat to 67.0 C over 8 min 67.0 C 15 min
Mash Out Heat to 74.0 C over 15 min 74.0 C 5 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 48.43l) of 75.6 C water
Notes:
------

 

[soundawake]

Put this one down yesterday -

Aussie pale (Australian Pale Ale)

Original Gravity (OG): 1.042 (P): 10.5
Final Gravity (FG): 1.011 (P): 2.8
Alcohol (ABV): 4.13 %
Colour (SRM): 5.1 (EBC): 10.0
Bitterness (IBU): 29.4 (Average)

94.22% Pale Ale Malt
5.03% Wheat Malt
0.75% Crystal 120

0.8 g/L Pride of Ringwood (9.9% Alpha) @ 60 Minutes (Boil)
0.7 g/L Galaxy (14.5% Alpha) @ 5 Minutes (Boil)


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

Fermented at 20C with WLP009 - Australian Ale


Recipe Generated with BrewMate


Was aiming for 21 litres @ 1.042, ended up with 22.1 litres @1.041.

 

[Nick JD]

Nelson IPA (American IPA)

Original Gravity (OG): 1.069 (P): 16.8
Final Gravity (FG): 1.015 (P): 3.8
Alcohol (ABV): 7.09 %
Colour (SRM): 11.3 (EBC): 22.2
Bitterness (IBU): 64.5 (Average)

88.4% Pilsner
8.29% Dextrose
2.76% Caraaroma
0.55% Roasted Barley

1.2 g/L Nelson Sauvin (11.5% Alpha) @ 60 Minutes (Boil)
0.8 g/L Nelson Sauvin (11.5% Alpha) @ 30 Minutes (Boil)
1.2 g/L Nelson Sauvin (11.5% Alpha) @ 15 Minutes (Boil)


Single step Infusion at 66C for 90 Minutes. Boil for 60 Minutes

Fermented at 18C with Safale US-05


Recipe Generated with BrewMate

 

[malt_shovel]

Put this one down last night. Playing with some new hops.

Americanish Pale Ale

20Ltr into the fermenter

5kg BB Pale
0.3kg Acidulated Malt
0.18kg Spec B
0.1kg Cararoma

Mashed at 65oC for 60mins

Hops
25gm Millenium (12.9%AA) @ 60mins
25gm Bravo (15.1%AA) @ 10mins
25gm Bravo (15.1%AA) @ 5mins
25gm each Millenium / Bravo @ flameout

Rinsed WLP007 slurry, ferment around 18oC.

Not sure if I will dry hop or not.

Cheers
:beer:

 

[Brocksmith]

First Brew yesterday, boiled to vigorously so ended up a bit bigger than I intended.

No.1 Robust/Baltic Porter

Style: Robust Porter
OG: 1.072
Type: All Grain
Estimated FG: 1.016
ABV: 7.35 %
IBU's: 30.14
Efficiency: 70 %
Boil Size: 22.07 L
Color: 35.5 SRM
Batch Size: 14.93 L
Preboil OG: 1.058
Boil Time: 90 minutes



Grains & Adjuncts
Fawcett Maris Otter Pale Malt 5.00 kg 83.33 %
Caramel/Crystal Malt - 30L 0.20 kg 3.33 %
Caramel/Crystal Malt -120L 0.30 kg 5.00 %
Fawcett Pale Chocolate 0.25 kg 4.17 %
Carafa II 0.25 kg 4.17 %



Hops

Goldings, East Kent. 60 mins 40.00 g 5.0%AA 22.58IBU

Sticklebract. 10 mins 15.00 g 12.30AA 7.56IBU


Yeasts

1.0 pkg Amrican Ale Wyeast Labs 1056


Mash Profile

Medium Body Infusion 60 min @ 66.8C Add 15.65 L ( 2.91 L/kg ) water @ 77.7C

Sparge Sparge 14.82 L of 76.7C water over 60 mins

 

[Dan Pratt]

Brewed my first Dark Ale on wednesday night.

Recipe: White Rabbit DA
Style: English Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 31.50 L
Estimated OG: 1.046 SG
Estimated Color: 72 SRM
Estimated IBU: 29 IBU
Brewhouse Efficiency: 80 %
Boil Time: 90 Minutes

Ingredients:
------------

Grain Bill

3.6 kg Pale Malt AUS
0.50 kg Veinna Malt GER
0.45 kg Wheat Malt AUS
0.2 kg Pale Crystal Malt UK
0.01kg Dark Crystal Malt UK
0.15kg Wheat Chocolate GER

Hop Schedule

18 gm Magnum (75 min) 24.4 IBU
9gm Pacifica NZ (15mins) 2.2 IBU
7gm Cascade USA (15mins) 2.0 IBU
9gm Pacifica NZ (1min) 0.2 IBU
7gm Cascade USA (1min) 0.2 IBU

0.50 items Whirlfloc (Boil 15.0 min) Misc

1 Pkgs - Wyeast 1092 Whitbread Ale - Oct 2012

Mash Schedule - Multi Step - Braumiester

10mins @ 40 degree - Hydration Rest
5mins @ 50 degree - Protien Rest
45mins @ 65 degree - B Amalayse Rest
15mins @ 71 degree - A Amalayse Rest
15mins @ 77 degree - Mash Out

Sparged 8.5 litres @ 75 degree over 10 mins

Got 20 litres of 1.050 into the fermenter :beerbang:

Immersion chilled to 30 degrees, fridge chilled to 25 degrees, pitched yeast from smack pack direct into fermenter

 

[bullsneck]

Mashed in and on the way to a sacc rest.
Summer Ale with 80% Pils, 20% Wheat to 1.046. Hochkurz style mash.
Galaxy, Citra and Mittlefrueh at 15 and 5 to 30IBU.
Nottingham eating the sugar.

 

[bum]

What was supposed to be a scaled down (OG/IBU, not volume) version of CYBI's Lil Sumpin Sumpin' clone but due to availability of ingredients and the brewer's whimsical approach to brewdays I'm not quite sure what it is now. APAish, I guess.

 

[manticle]

Numbers are rough:

APA

Type: All grain
Size: 22 liters
Color: 17 HCU (~10 SRM)
Bitterness: 53 IBU
OG: 1.060
FG: 1.012
Alcohol: 6.2% v/v (4.8% w/w)
Grain: 3.5kg Simpsons maris
2kg Weyerman Vienna
250g Dingemans biscuit
150g Dingeman's aromatic
250g simpsons heritage crystal
Mash: 70% efficiency
Boil: 75 minutes SG 1.041 32 liters
Hops (all pellets): 15g Cascade (5.4% AA, 60 min.)
15g Chinook (13% AA, 60 min.)
15g Cascade (5.4% AA, 20 min.)
15g Cascade (5.4% AA, 15 min.)
15g Cascade (5.4% AA, 10 min.)
15g Cascade (5.4% AA, 5 min.)
10g Cascade (aroma)
5g Chinook (aroma)

About 27g of left over citra (aa 13.9%) roughly divided equally between all the late additions. Aroma hops added to whirlpool. No chilled, brewed as stated.

TEMP: 55/64/72/78
TIME: 5/45/15/10

CaCl2 and CaSO4 in equal additions to mash and boil.
Wyeast 1272