What are you brewing?

[bindi]

Just finished mashing a Saison after some drama [see balls up thread] and serviced the car between rests and hop additions and somehow remembered the Whirlfloc.

 

[warrenlw63]

Son of **** Slayer? :lol:

Warren -

 

[bindi]

Son of **** Slayer? :lol:

Warren -

A little more subtle this time <_< Saison P.T.S.D. cure I was going to call it PMT cure but .

 

[warrenlw63]

I was going to call it PMT cure but .

That would be like waving a red rag at a bull?

Warren -

 

[Screwtop]

Four's goin hard Ross. Did my first double today and so far have resisted opening a bottle from the case. Bloody hot in the shed today, looking forward to a shower and a beer or ten. Sixty minutes of the last boil to go. First boil was 120 min (too much liquid) put me behind a bit, plus the obligatory boil over and a couple of spills. Start each brewday now by putting the mop and bucket in the shed.

 

[DJR]

Doing another Kolsch, the lager fridge is taken for the moment so no lagers for me at the moment. Just a revision to my last Kolsch recipe (Xmas case) with a proper first step mash temperature this time, same grain bill and yeast, but trying out a Nelson Sauvin and Saphir combo for this one. I would think that NS should go down pretty well in a Kolsch with all the winey flavours that go well.

1047OG - 24IBU - 23L@82% - 7EBC

JW Pils 3.5kg
JW Light Munich 0.4kg
JW Wheat 0.2kg
Weyermann Melanoidin 0.1kg

Mash @ 63C for 30' followed by 71 for 60'

Hops:

60' 6g NZ Nelson Sauvin 11.4%
60' 5g NZ Hallertau Aroma 7%
60' 10g DE Saphir 4.5%
10' 15g DE Saphir 4.5%

Yeast WLP029 at 16-18C.

Last Kolsch was underattenuated and overcarbonated, this one should fix it as well as adding some extra flavours that might work well. No spring water this time like the Xmas kolsch either!

 

[fixa]

Put down my fourth AG on wed.
California Common
80% JW trad ale
8% Light Munich
7.2% wheat malt
4% caramunich I
0.8% carafa II
27g Northern Brewer 60 min
20g Northern Brewer 15 min
20g Northern Brewer 1 min
US56 yeast.

Went well, the new NASA burner kicks ass!!!!! Had my first boilover, with only 27l in a keg!!!
Still only cheived 58% efficiency. I'm convinced now it's the Trad ale grain being old.
Fermenting now @ 17 degrees. Smells yum!!

 

[AUHEAMIC]

Just finished this. Looks realy dark. Don't know why.

24litres OG 1047

3kg Light dry malt

GRAIN
750gr Ale malt
250gr Medium crystal malt
(66deg for 1hr)

HOPS
20gr Nugget @ 60mins
40gr Amarilo @ 20mins
20gr Amarilo at flame out

YEAST
US 56

 

[Jye]

Just starting the boil on this one... the garage smells sooooo gooood

Stone 6th Anniversary Porter

Ingredients Amount Item Type % or IBU
7.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM) Grain 85.4 %
0.65 kg Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 7.9 %
0.35 kg Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 4.3 %
0.20 kg Peat Smoked Malt (2.8 SRM) Grain 2.4 %

35.00 gm Warrior [14.80%] (80 min) Hops 48.2 IBU
35.00 gm Columbus (Tomahawk) [14.00%] (80 min) Hops 45.6 IBU
20.00 gm Columbus (Tomahawk) [14.00%] (10 min) Hops 9.0 IBU
40.00 gm Columbus (Tomahawk) [14.00%] (0 min) Hops -

0.50 cup Oak Chips (Secondary 7.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc

1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.083
Estimated Final Gravity: 1.020
Estimated Color: 31.8
Bitterness: 102.8 IBU
Estimated Alcohol by Volume: 8.4 %

 

[Steve]

im doing a koelsch on Saturday

100% Weyermann Pils
Tettnang to 25 IBU @60 mins
Wyeast 2556

:beer:
Cheers
Steve

 

[razz]

im doing a koelsch on Saturday

100% Weyermann Pils
Tettnang to 25 IBU @60 mins
Wyeast 2556

:beer:
Cheers
Steve

Good luck Steve, I made 2 of these this year. Koelsch would have to be one of the best beers I have made. Keep the hops/malt balanced and you will get that winey flavour this yeast is known for.

 

[DJR]

im doing a koelsch on Saturday

100% Weyermann Pils
Tettnang to 25 IBU @60 mins
Wyeast 2556

:beer:
Cheers
Steve

Get your mash temps sorted, try a 62 to 64C rest for 90 mins, raise to 70C with some hot water and leave it for another 45mins, you need the attenuation for the style. Also helps to add a bit more of the grain about half way through (about 10% of the grist) to replenish the beta-amylase. Thin mash as well (3L/kg or more if you can go that far) to favour beta-amylase which makes all the nice short sugars needed for high attenuation.

Great style (esp for summer), the Wey Pils should make it pretty damn good. :chug: Haven't yet tried the 2565, got some on order from G&G for the next one though.

 

[Steve]

Get your mash temps sorted, try a 62 to 64C rest for 90 mins, raise to 70C with some hot water and leave it for another 45mins, you need the attenuation for the style. Also helps to add a bit more of the grain about half way through (about 10% of the grist) to replenish the beta-amylase. Thin mash as well (3L/kg or more if you can go that far) to favour beta-amylase which makes all the nice short sugars needed for high attenuation.

Great style (esp for summer), the Wey Pils should make it pretty damn good. :chug: Haven't yet tried the 2565, got some on order from G&G for the next one though.

Cheers DJR - i was planning on mashing cool about those temps you quoted but ive never done the second bit of heating it up and leaving it for another 45 mins. Should give it a try - always open to suggestions. The last Koelsch I did I had to do it with SO4 as my 2565 starter was off. It was bloody nice.
Cheers
Steve

 

[Stuster]

Just mashed in a clone of Duff's Columbus APA.

3.5kg JW Trad Ale
700g W'mann Munich I
300g JW Light Munich
300g JW wheat

Columbus (11.1%) 15g@FW, 15g@30, 15g@20, 15g@10, 30g@FO

25L batch
1049
39IBUs
10EBC

Had to make it after tasting his beer when I picked up the Xmas cases. :chug:

I'd like to dry hop it, but I think I'll save some Columbus for the Houblon Doubblen Belgian hop monster. No reason for the two kinds of Munich, just using up some scraps.

 

[Voosher]

My final mash of the year is converting now.
California Common or maybe I should call it a Dampfbier.
This time with Hallertau Northern Brewer instead of US NB's.

Did a Gage Roads IPA trial this morning.
I think I'm gonna call it Gage'ish Avenue. It's not going to be that close to the real thing.

 

[johnno]

Finally started to get things in order at the new place and got a brew in after being here for nine days. Last time I brewed was about 2 months ago.

Have had enough of buying beer over the last few weeks so I decided to get organised and brew. 3 slabs a week was getting too pricey.

Just made an APA today and am planning another ale tomorrow.

I even used the no chill method as I have become a water miser due to the drought.

Just using up whatever grain and hops are available to me till I stock up again soon.

Will make another APA again tomorrow.

cheers
johnno

 

[DJR]

After having 2 infections (one bitter, one Kolsch), i decided to take a break from brewing for a month while i tracked down what the problem was - now i've realised it was my old trusty 4yr old Wander fermenter that must have picked up something over the years. If i pitch enough yeast it's OK but underpitch slightly and whatever is in there (some form of pediococcus,lacto or aceto) takes hold and buggers it up completely. So i'm turfing that one and getting a new one.

Anyway now i've tracked it down i'm brewing again - which means it has been 3 weeks since my last brewday and 2 weeks since my "promise" to myself of a months' break

Maris Gold Hopburst APA
--
1052 OG@82%, 37IBU, 23L, 14EBC

4.2kg Bairds MO
0.5kg JW Light Munich
0.2kg JW Caramalt
0.1kg JW Light Crystal

+1g each Epsom and Calcium Chloride

Hopburst mix: equal proportions of NZ B Saaz Pellets 7%, NZ Cascade Flowers 8.2%, Simcoe '05 Pellets 11%, Amarillo '06 Pellets 7% - adjusted AA 8.9%

FWH 15g Hopburst Mix
60m 5g Hopburst Mix
30m 10g Hopburst Mix
20m 10g Hopburst Mix
10m 10g Hopburst Mix
5m 15g Hopburst Mix
0m 20g Hopburst Mix

Ferment with WLP036/US56 blend @ 18C, rack and CC for 1 week

Should be good i hope! :chug:

 

[Stuster]

The dreaded infection. Great that you could track it down and hopefully you'll never have another infection. :lol:

The recipe looks good. The MO should give it a great malty backbone to compliment the hops. Interesting mix.

I'm going to use the last day of the year to get one last batch in. Inspired by (and using the yeast from) Doc's saison, I'll be doing a double batch of saison. One half will get the WLP565 Saison yeast while the other half will get WLP550 Achouffe yeast (thanks barls).

Not quite decided on the recipe, but it'll be fairly simple, a Pilsner base with some Vienna and wheat. Some mix of Styrian Goldings, EKG and Saaz for flavour and aroma.

 

[Screwtop]

Browndogs Qld Xmas Case APA

Fiddled the hops a little, named it New Years Magnum APA.

In the fermenter at 12:30 Zulu today
23L Batch
Mashed at 64.0 C
OG 1.060
4.25 Pale
1.00 Pils
0.250 Carapils
0.250 Light Crystal
20g Perle 60 min
10g Magnum 20 min
35 Cascade 15 min
20 Cascade 2 min
US-56 120ml Starter

 

[Ross]

Put down my 400ibu APA last week along with this variation of my Summer ale which is tasting delicious in the fermenter today.

Nelson Sauvin Summer Ale II
Type: All Grain
Date: 27/12/2006
Batch Size: 26.00 L
Boil Size: 34.00 L
Boil Time: 90 min
Brewhouse Efficiency: 83.0

Ingredients

Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 90.0 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 10.0 %
25.00 gm Nelson Sauvin [12.20%] (15 min) Hops 14.8 IBU
20.00 gm Amarillo Gold [8.40%] (30 min) Hops 12.6 IBU
30.00 gm Nelson Sauvin [12.20%] (5 min) Hops 7.1 IBU
15.00 gm Cascade [6.00%] (5 min) Hops 1.8 IBU
15.00 gm Ahtanum [5.70%] (5 min) Hops 1.7 IBU
50.00 gm Nelson Sauvin [11.40%] (20 min) (Aroma Hop-Steep) Hops -
50.00 gm Nelson Sauvin [11.40%] (Dry Hop 5 days) Hops -
1.00 tsp Gypsum (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1 Pkg American Ale (Saf #US 05) Yeast-Ale

Mashed at 66c Batch sparged
Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.012
Estimated Alcohol by Vol: 5.0 %
Bitterness: 38.0 IBU
Est Color: 8.3 EBC

+++

Finished my brewing for the year with a Schwarzbier & this variation on few recent bitters

Carbrook bitter II
Standard/Ordinary Bitter

Type: All Grain
Date: 31/12/2006
Batch Size: 28.00 L
Boil Size: 36.61 L
Boil Time: 90 min
Brewhouse Efficiency: 85.0

Ingredients

Amount Item Type % or IBU
3.70 kg Pale Malt, Maris Otter (5.9 EBC) Grain 91.4 %
0.15 kg Caraaroma (256.1 EBC) Grain 3.7 %
0.10 kg Carared (70.0 EBC) Grain 2.5 %
0.10 kg Chocolate Pale Malt (800.0 EBC) Grain 2.5 %
16.00 gm Bramling Cross [8.60%] (30 min) Hops 10.4 IBU
22.00 gm Bramling Cross [8.60%] (10 min) Hops 6.8 IBU
10.00 gm Challenger [7.80%] (30 min) Hops 5.9 IBU
12.00 gm Northdown [6.50%] (30 min) Hops 5.9 IBU
18.00 gm First Gold [7.70%] (10 min) Hops 5.0 IBU
18.00 gm Ahtanum [5.70%] (20 min) (Aroma Hop-Steep) Hops -
20.00 gm First Gold [7.70%] (20 min) (Aroma Hop-Steep) Hops -
22.00 gm Bramling Cross [8.60%] (20 min) (Aroma Hop-Steep) Hops -
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Citric Acid (Mash 60.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Mashed at 67c Batch sparged
Est Original Gravity: 1.038 SG
Measured Original Gravity: 1.038 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.7 %
Bitterness: 34.0 IBU
Est Color: 24.7 EBC

Cheers Ross