What are you brewing?

[thunderleg]

I dont know what your hop schedule is but 20g of Amarillo at about 10-5min would be really nice and keep the IBUs to 20 like you have :chug:

From memory (Promash is on PC at home) I was going to go with 25g for 60min and 15g for 20 min. Maybe I should add another 10g at 5min?

 

[bindi]

Mmmm Hefe... thats all I can think about at the moment.

In the main window before you open the recipe it gives you a preview below, from there you can cut and paste. But I found you have to use the 'mouse right click and cut' and not the short cut ctrl-c otherwise it wont cut.
I dont know what your hop schedule is but 20g of Amarillo at about 10-5min would be really nice and keep the IBUs to 20 like you have :chug:

Thanks Jye that worked.

 

[Norsman]

Put down an APA last week. Just transfered to secondary, tasted hydrometer reading... damn good!
My recipe was very simple:

100% Pale 2-Row
14g Simcoe 12% @ 60min
28g Simcoe 12% @ 15 min
63g Simcoe 12% @ 1 min
Wyeast London Ale 1028

OG. 1.058
SG. after 1 week 1.012
IBU's ~38

Dough in at 55*C, Single decoction to sacch rest at 64*C. Held for 75 min. No mash out.

I kept the malt bill basic so as to experiment with the simcoe. Oddly enough this brew reminds me of stella artois - obviously a little bit more aley but extremely clean, dry and lagerish. During the first couple days of primary my fermenter smelled like a pine tree, but this pineyness appears to have been all but scrubed out of the beer at this point. Too bad, I was looking forward to having really great simcoe aroma; although I could still dry hop ...hmmmmm... This one is going to be a banger when she's done.

 

[warrenlw63]

Just mashed this in... Dry stout with a bit of a variation. :beerbang:

Three Shades of Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-A Stout, Dry Stout

Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 65 Max Clr: 126 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 47.00 Wort Size (L): 47.00
Total Grain (kg): 9.10
Anticipated OG: 1.044 Plato: 11.00
Anticipated EBC: 79.9
Anticipated IBU: 37.7
Brewhouse Efficiency: 76 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
5.5 0.50 kg. Baird's Roasted Barley UK 1.033 1400
4.4 0.40 kg. Baird's Pale Chocolate UK 1.033 500
7.7 0.70 kg. Flaked Barley America 1.032 5
11.0 1.00 kg. TF Brown Malt UK 1.033 268
22.0 2.00 kg. Weyermann Pilsner Germany 1.038 4
49.5 4.50 kg. Baird's Golden Promise Pale A UK 1.037 7

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Wye Target Pellet 10.00 35.0 60 min.
20.00 g. Fuggle Pellet 7.20 2.7 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1338 European Ale


Mash Schedule
-------------

Mash Name: straight infusion

Total Grain kg: 9.10
Total Water Qts: 28.85 - Before Additional Infusions
Total Water L: 27.30 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 20.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc Rest 10 90 66 66 Infuse 72 27.30 3.00
Mashout 5 5 75 75 Decoc 100 9.16 3.13 (Decoc Thickness)

Warren -

 

[Weizguy]

I'll be starting an all-Oz-malt weizen later (after I finish overtime today), using some German Tettnang hops for flavour, as well as bitterness

IIRC
3 kg JW Wheat malt
2 kg JW Export pils

30g Tettnang- 3% (60 min)
10g Tettnang (10 min)

I'll fill the gaps in later.

Seth

 

[Steve]

Put another Dortmunder down yesterday (**** I love AG).

4kg Weyermann Bohemian Pilsener
500gms Joe white munich
300gms Carapils

68gms Saaz (3.4%) @ 60 mins
20gms Hallertau Hersbruckker (3.8%) @ 20 mins
10gms HH @ 10 mins + half tab o whirlfloc
10gms HH @ 0 mins

S189 dry lager yeast

Mashed at 63 degrees
SG 1040

now sitting in fridge @ 11 degrees with a healthy krausen :beer:

Cheers
Steve

 

[Ross]

Was going to brew a couple today & a couple tomorrow, but ended getting up early & brewing 4 straight again. Thought i could trim the 13 hours it took me last time down to to 12 - but alas, it looks like 13 hours is my benchmark. Started at 5.30am & last one in the fermenter at 6.30 pm - though i guess 3hrs 15min a brew isn't bad...

Classic American Pilsner
Oktoberfest
Apa
Olde English Porter

cheers Ross

 

[Kai]

Put down an APA last week. Just transfered to secondary, tasted hydrometer reading... damn good!
My recipe was very simple:

100% Pale 2-Row
14g Simcoe 12% @ 60min
28g Simcoe 12% @ 15 min
63g Simcoe 12% @ 1 min
Wyeast London Ale 1028

OG. 1.058
SG. after 1 week 1.012
IBU's ~38

Dough in at 55*C, Single decoction to sacch rest at 64*C. Held for 75 min. No mash out.

I kept the malt bill basic so as to experiment with the simcoe. Oddly enough this brew reminds me of stella artois - obviously a little bit more aley but extremely clean, dry and lagerish. During the first couple days of primary my fermenter smelled like a pine tree, but this pineyness appears to have been all but scrubed out of the beer at this point. Too bad, I was looking forward to having really great simcoe aroma; although I could still dry hop ...hmmmmm... This one is going to be a banger when she's done.

Now that's my kinda beer. I still find the emphasised pininess of simcoe rather enigmatic though, whenever I use it I predominantly get a strong rockmelon / fruit salad aroma and flavour. I have tasted piney simcoe beers but am yet to produce one myself.

 

[Batz]

Was going to brew a couple today & a couple tomorrow, but ended getting up early & brewing 4 straight again. Thought i could trim the 13 hours it took me last time down to to 12 - but alas, it looks like 13 hours is my benchmark. Started at 5.30am & last one in the fermenter at 6.30 pm - though i guess 3hrs 15min a brew isn't bad...

Classic American Pilsner
Oktoberfest
Apa
Olde English Porter

cheers Ross

Takes me 5 hours to brew one double and one single,I'll rather brew two days and wind up with 136lt in 10 hours

Batz

 

[Bazza]

I've just kegged an ESB 3Kg Bav Lager kit with grain (incl a small boil with extra hallertau and saaz) to create a hoppy oktoberfest. I'm pretty happy with the result too I might add.
Tomorrow evening I am going to butcher another ESB 3Kg kit and make a hoppy wheat beer with super alpha, US-56 yeast and a lcouple hundred grams of amber grain.
Why arent there many K+K brewers posting on this topic??

 

[GreggJ]

Tried my first partigyle yesterday.
1065 55 ibu ipa and 1040 35 ibu bitter.
Tried the no chill method as well for a first as i couldnt control the temp of my 50 litr fermenter.
will pitch tomorrow the bitter with 1968 and probably the ipa on a cup of slurry from the bitter.

 

[Kai]

A partigyle is my next planned brew too. I'm going through withdrawal with over two weeks since my last.

Planning to do a mulberry tripel capped off with a no-style hoppy small beer. I love the variety that can be injected into a partigyle batch as well as the efficiency of collecting two beers from the same batch compared to a big beer on its own.

PURPLE PEOPLE EATER

OG 1.080
20 IBU
22L

11.4kg Weyermann Pils
600g Weyermann Vienna
400g sucrose (added at start of boil)
500g mulberries (added at end of primary)

First runnings only

Glacier bittering
8g Glacier LWH
8g Spalt LWH
8g Goldings LWH

3787 Trappist High Gravity

65C mash
20-22C ferment

3G ALE

OG 1.045
25 IBU
20L

11.4kg Pils
600g Vienna
200g Carared (added after first runnings)

65C mash
Second runnings collected only

Galena bittering, 30 minute addition
30g Goldings @ 15
30g Glacier LWH

1728 Scottish Ale

20-22C ferment

 

[Finite]

Just had my first sip out of the primary of my 100+ IBU Iron Bonnet IIPA. Bloody beautifull. The smell is not what I was expecting it smells almost like a tripple or golden belgian style beer. Its been fermenting at 17-18C. Only at 1026 after a week (6.3%) OG was 1074 is this normal? Im was hoping to hit 7%. Still bubling away once every 30 sec or so. Its still quite sweet and the bitterness is very well balanced but I would like a fair bit more. A definate alcohol flavour is detectable which makes fit very warming which is surprising considering its only 6.3% but obviously this will round out with age. Dad loved it and even mum liked it (wine drinkers).

Anyway its really really nice at this stage. AG is just so much better than I could have imagined. To think I used to pay $7 a beer for brews to taste like this and $12 in pubs.

P.S: just had a sample alongside my dads VB. I deadset kid you not, VB tasted like sweet, pale dishwater. Im not actually being over the top here it literaly tasted like that. Its amazing the contrast in quality between the two. Oh well, the sweet is never as sweet without the sour.

Cheers,
Blake

 

[johnno]

I'm doing a wheat tomorrow.

Trying to decide if i should use 100% wheat or do a 80% - 20%.

Cheers
johnno

 

[Finite]

I'm doing a wheat tomorrow.

Trying to decide if i should use 100% wheat or do a 80% - 20%.

Cheers
johnno

Another wheat johno! Batz is gunna be filthy

 

[Stuster]

Sounds great, Blake. The bitterness should come through more as it gets closer to FG. What are you going to dry hop it with?

I'm finally getting round to the Houblon Chouffe Tripel IPA. Grains are cracked and ready to go for an early start tomorrow.

28L batch
OG 1073
IBU 59
EBC 13

3.75kg Trad Ale
1.85kg Bo Pils
1.4kg JW Pils
500g Palm sugar
250g White sugar
10g Farbmalz

Assorted US hops for bittering (finishing up this 'n' that)
30g Columbus @ 30
35g Saaz @ 10
50g Amarillo @ Dry hop

Belgian esters provided by WLP550. Should be fun.

 

[Finite]

Palm sugar Stuster? Sounds really interesting, ever tried it before? what kind of flavours does it add if any?

Im dry hopping my IIPA with EK Goldings

 

[Stuster]

It's Thai Palm sugar. It's fairly mild, perhaps a bit buttery. It doesn't add much colour, and it appears to ferment out almost completely. I used some in a Nelson Sauvin summer ale which I definitely enjoyed. :chug:

 

[Thommo]

Just brewed an APA.

Started out as an Aussie Ale but realised I could get rid of some Yankee hops in one brew. Is anyone else out there as flexible? Changed my mind between getting a rolling boil and going to collect the 1st addition.

4kg Golden Promise
500g Amber

Bittering with Amarillo, flavour and aroma with Willamette.

Yeast will probably be 1028. (Not pitched yet - no chill.)

Cheers,
Thommo.

 

[Duff]

SWMBO hits her seat on the plane around midday so maybe an Oktoberfest this afternoon, ESB and Kolsch tomorrow :beerbang:

Cheers.

 

[KoNG]

i'm just about to go and Mash Out.
Today is a LCBA type brew, its more a little test before i have a real go at in a couple of weeks... as i'm using some odds and ends to get it done. Last minute decision to squeeze a brew in.
Hopefully before it hits the high 30's...

 

[bindi]

Mashing an Oatmeal Stout.

Type: All Grain
Date: 20/01/2007
Batch Size: 22.00 L
Boil Size: 25.18 L
Boil Time: 60 min Equipment: My Equipment

Ingredients

Amount Item Type % or IBU
3.20 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 56.6 %
0.80 kg Oats, Flaked (1.0 SRM) Grain 14.2 %
0.46 kg Caramalt (Joe White) (25.0 SRM) Grain 8.1 %
0.25 kg Wheat Malt [Powells] (1.5 SRM) Grain 4.4 %
0.24 kg Roasted Barley (300.0 SRM) Grain 4.2 %
0.20 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 3.5 %
25.00 gm Northern Brewer [9.40%] (60 min) (First Wort Hop) Hops 25.6 IBU
25.00 gm Styrian Goldings [5.60%] (20 min) Hops 8.4 IBU
0.50 tsp Salt raw sea (Boil 5.0 min) Misc
0.50 kg Sugar, Raw (3.0 SRM) Sugar 8.8 %
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale

Edit: Add 0.15 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 2.6 % I had laying around

1.065 into the cube 22.25L

 

[AndrewQLD]

Just chilling my Australian Ale, 2 months and no brewing, feels good to get back into it.

Style: Australian Sparkling Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.047 SG
Estimated Color: 4.9 SRM
Estimated IBU: 32.8 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.68 kg Ale Malt Powells (2.3 SRM) Grain 74.3 %
1.00 kg Pale Malt, Galaxy (Barrett Burston) 20.2 %
0.18 kg Wheat Malt Powells (1.3 SRM) Grain 3.7 %
0.09 kg Crystal Malt - 60L (Thomas Fawcett) 1.9 %
23.00 gm Nugget [9.80%] (60 min) Hops 23.0 IBU
30.00 gm Cluster [5.30%] (20 min) Hops 9.8 IBU
0.28 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Batch Sparge light body
Total Grain Weight: 4.96 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 12.39 L of water at 74.8 C 66.0 C 60 min

 

[Steve]

half way through the boil of another wheat so I can compare my first one the other week made with T58 dry yeast.

2.5kg Pilsner Malt
2.5kg What Malt
250gms Carapils
250gms Rolled unmalted wheat
20gms Crushed Coriander Seeds
20gms Fresh orange peel

40gms American Tettnant @ 60 mins
19gms Saaz @ 15 mins & coriander and orange

Wyeast 2068

Cheers
Steve

 

[tangent]

how did that go Steve?

 

[johnno]

Put my wheat on today.

I mashed at 63 and my efficiency suffered a bit.
Well i think i mashed at 63 as I have lost my thermometer so I had to guess strike and mash temps.

Its in the jerry cooling down now.

I may put a 100% wheat on tomorrow.

Amount Item Type % or IBU
0.05 kg Rice Hulls (0.0 EBC) Adjunct 1.0 %
4.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 79.2 %
1.00 kg Pale Malt (Barrett Burston) (3.9 EBC) Grain 19.8 %
42.00 gm Hallertauer Mittelfrueh [4.50%] (60 min) Hops 18.6 IBU
1 Pkgs German Wheat (Wyeast Labs #3333) [Starter 1500 ml] Yeast-Wheat

cheers
johnno

 

[Stuster]

I mashed at 63 and my efficiency suffered a bit.
Well i think i mashed at 63 as I have lost my thermometer so I had to guess strike and mash temps.

How did you guess, johnno? :unsure:

 

[johnno]

How did you guess, johnno? :unsure:

Hi Stuster.
I use a Birko 20 litr to heat my water.

After using it all this time I have more or less got the hang of where I should be with the thermostat give or take a degre or two.

I deliberately wanted to mash at 63 and BS said strike at 69.9.

Edit:You are not a real brewer unless you brew with no thermometer.

cheers
johnno

 

[Keifer]

I did an APA type today, 24litres, OG 1041.
2kg IMC Pale
2kg IMC Pilsner
0.5kg Munich

30 IBU's of Amarillo
20gm with 60min to go
10gm with 15min to go
5gm with 5 min to go

Smallish starter of Wyeast 1272 Am Ale II

Fried the top half of my HLT element. During mash out i came back out to see my first runnings on the ground (kettle tap open). Efficiency of about 70% despite that. Hit my strike temp 1/2 a degree to low at 63.5c so was happy about that.

Hoping it turns out a easy drinking beer

 

[goatherder]

just mashed in an ordinary bitter.

Recipe Specifications
--------------------------
Batch Size: 26.50 L
Boil Size: 30.43 L
Estimated OG: 1.038 SG
Estimated Color: 16.0 EBC
Estimated IBU: 29.3 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.20 kg Pale Malt, Maris Otter (5.9 EBC) Grain 92.3 %
0.20 kg Brown Malt (128.1 EBC) Grain 4.4 %
0.15 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3.3 %
33.00 gm Goldings, East Kent [5.20%] (60 min) Hops 17.4 IBU
20.00 gm Goldings, East Kent [5.20%] (30 min) Hops 8.1 IBU
20.00 gm Goldings, East Kent [5.20%] (10 min) Hops 3.8 IBU
14.00 gm Goldings, East Kent [5.20%] (0 min) (AromHops -

I'll be using the timothy taylor yeast from the bulk buy a while back.

This is my first mash using a march pump. so far, things haven't gone well but i'm confident it will get better.