What are you brewing?

[Steve]

Half way through the mash of:

2.5kg Pilsner Malt (Joe White export)
2.5kg Wheat Malt (Weyermann)
250gms Carapils
250gms Rolled unmalted wheat
20gms Crushed Coriander Seeds
20gms Sun dried orange peel

40gms Hallertau Hersbrucker (AA 3.80%) @ 60 mins
15gms Saaz @ 15 mins
Coriande and orange @ 15 mins

1 x T58 dry yeast.

:super:

Cheers
Steve

 

[goatherder]

Just about to sparge a hefe:

2.90 kg Pilsner (Weyermann)
2.90 kg Wheat Malt, Pale (Weyermann)

Single infusion mash @67 degrees, shooting for 1.048

Hallertau @ 60min to 14 IBUs

Wyeast 3068

 

[Adamt]

I'm currently "sparging a blonde"


90% pils
10% wheat

30g saaz 60min
30g saaz 20min

Nottingham Yeast.

 

[jimmyjack]

just put down an english summer ale

3.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 56.3 %
1.00 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 18.8 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 18.8 %
0.33 kg Carared (Weyermann) (24.0 SRM) Grain 6.2 %
25.00 gm Nelson Sauvin [12.20%] (20 min) Hops 20.8 IBU
40.00 gm Nelson Sauvin [12.20%] (5 min) Hops 11.0 IBU
15.00 gm Nelson Sauvin [12.20%] (10 min) Hops 7.5 IBU
40.00 gm Nelson Sauvin [12.20%] (1 min) Hops 2.4 IBU
30.00 gm Amarillo Gold [8.50%] (1 min) Hops 1.2 IBU
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.16 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001)

tastes pretty good so far

 

[bconnery]

Not sure what it is, kind of Belgian/English darkish ale thing...


Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 7.00 L
Estimated OG: 1.046 SG
Estimated Color: 19.2 SRM
Estimated IBU: 40.3 IBU
Boil Time: 45 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Light Dry Extract (8.0 SRM) Dry Extract 50.0 %
1.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 25.0 %
0.25 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6.3 %
0.20 kg Caraamber (30.0 SRM) Grain 5.0 %
0.15 kg Barley, Flaked (1.7 SRM) Grain 3.8 %
0.10 kg Carafa II (412.0 SRM) Grain 2.5 %
0.10 kg Chocolate Malt (450.0 SRM) Grain 2.5 %
25.00 gm Sticklebract [13.50%] (45 min) Hops 33.1 IBU
25.00 gm Sticklebract [13.50%] (5 min) Hops 7.2 IBU
0.20 kg Malto-Dextrin (1.0 SRM) Sugar 5.0 %
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale



Will go on tomorrow so any comments might be taken on board...

 

[Duff]

I'm going to try something different just for the hell of it tomorrow. Only way to learn right? Apologies to all the lager traditionalist's out there.

An Amarillo Lager, with WLP810 San Fransisco yeast.

----------

07-03 Amarillo Lager

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 8.50
Anticipated OG: 1.049 Plato: 12.20
Anticipated SRM: 3.0
Anticipated IBU: 45.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.1 8.00 kg. JWM Export Pilsner Australia 1.037 2
5.9 0.50 kg. Weyermann Carapils (Carafoam) Germany 1.037 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Amarillo Pellet 9.50 23.4 60 min.
30.00 g. Amarillo Pellet 9.50 17.8 40 min.
20.00 g. Amarillo Pellet 9.50 4.2 15 min.
30.00 g. Amarillo Pellet 9.50 0.0 0 min.


Yeast
-----

White Labs WLP810 San Fransisco Lager

 

[PostModern]

That's an interesting one, Duff. Amarillo lager...

I've got this Alt-like concoction in the kettle with 30 mins to go:

2.3Kg IMC Pilsner Malt
2.3Kg JW Light Munich
250g German melanoidin
60g JW Choc (I guess I could/should have used 30g of Carafa Special III)

17g Northern Brewer 9%AA 60
30g Spalt 4% 60
20g Spalt 4% 40

For some reason my efficiency was terrible, so I threw some white sugar into the kettle. No-one tell the German brewers' guild, ok?

 

[Screwtop]

Last night was a Rye APA which had the lightest first runnings I have seen

3.50 kg Pilsner (Weyermann) (1.7 SRM) Grain 70.0 %
1.00 kg Rye, Flaked (2.0 SRM) Grain 20.0 %
0.50 kg Wheat Malt (Barrett Burston) (1.5 SRM) Grain 10.0 %

15.00 gm Warrior [14.80%] (60 min) Hops 23.9 IBU
30.00 gm Amarillo Gold [8.40%] (5 min) Hops 5.4 IBU
30.00 gm Amarillo Gold [8.40%] (Dry Hop 3 days) Hops -

1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

And Im about to start the boil on a Hefeweizen which got a mini-decoction at mash out and the yeast will come from Screwtops xmas case contribution... which means I can finally drink it :beerbang:

Jye, made a HefeRoggenWeizen using the Weihenstephaner recently. Used 20% wheat, 20% malted rye, tasted great out of the fermenter. Looking forward to having it on tap for the hot summer days to come, the rye tones down the wheat tartness and fermented at 20 the yeast provides lots of banana and cloves. This yeast is easy to propagate, very agressive, tries to get out the top of the flask on the stirplate.

Had a break from alcohol since NY day, have your case bottle in the fidge ready for tasting on Tuesday evening. My case hefe should not have carbed more if you've kept it refrigerated, it was peeking and ready to drink at the time of the swap. It's best served cold and rolled to stir the yeast into suspension. If you've stored it warm then open carefully. You will miss the great yeast flavour if your going to culture from the bottle, but will have some of your own to drink soon enough.
Cheers

 

[THE DRUNK ARAB]

Brewed a Weyermann Smoked Mild as the last beer of 2006 last week.

Recipe from here:

http://www.weyermann.de/eng/hr.asp?go=deta...2&sprache=2

I used Scottish Yeast instead of S 04


Smoked Millipede Mild
Mild


Type: All Grain
Date: 31/12/2006
Batch Size: 23.00 L
Brewer: Mark Rasheed
Boil Size: 30.33 L
Boil Time: 90 min Equipment: Marks Equipment
Brewhouse Efficiency: 69.0


Ingredients

Amount Item Type % or IBU
2.90 kg Weyermann Munich I (15.8 EBC) Grain 67.9 %
1.00 kg Weyermann Smoked (3.9 EBC) Grain 23.4 %
0.25 kg Weyermann Caramunich II (124.1 EBC) Grain 5.9 %
0.12 kg Weyermann Carafa Special II (1099.3 EBC) Grain 2.8 %
35.00 gm Willamette [4.30%] (60 min) Hops 20.4 IBU
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale



Beer Profile

Est Original Gravity: 1.040 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 3.7 % Actual Alcohol by Vol: 0.6 %
Bitterness: 20.4 IBU Calories: 90 cal/l
Est Color: 36.4 EBC Color: Color

 

[lonte]

Just set the water up for a 50L Rice Lager batch tomorrow morning. Went to crack the grain and found I only had 4kg or the required 8kg Pils malt left, so have to substitute 4kg Golden Promise Pale Ale malt instead. This recipe also has a handful of wheat and (this time around) 1kg steamed Jasmine rice.

 

[Weizguy]

Tonight, Doc's Super Appeasement Ginger Beer.

Seth (the occasional ginger beer brewer and panderer to women's tastes.)

 

[Batz]

Tomorrow early start Schwarzbier,my first but straight for a double batch,then a Far Kin Ale.
I should be finished by lunch

Batz

 

[sam]

Brewing an American Brownish Amber, my first AG in Canada.

Finishing hops are 2oz of new season Amarillo and Centennial flowers.

Its good to be so close to the Yakima Vallley.

sam

 

[T.D.]

I had a pretty big weekend of brewing. On Saturday I brewed a 100% Mt Hood Pale Ale, and then on Sunday I brewed a huge Amarillo APA. These are roughly the recipes:

Mt Hood Pale Ale:

1.042 OG, 30 IBUs, 17L batch
80% Ale malt (JW)
16% Light Munich malt (JW)
4% Wheat malt (Powells)
30g Mt Hood @ 60mins
17g Mt Hood @ 20mins
17g Mt Hood @ 10mins
17g Mt Hood @ 5mins
19g Mt Hood @ 0mins

Amarillo APA (the most hops I have ever used in an APA):

1.051 OG, 41 IBUs, 25L batch
88% Ale malt
5% Light Munich malt
4% Crystal malt
3% Dark Crystal malt
2g Amarillo @ 60mins
25g Amarillo @ 20mins
25g Amarillo @ 15mins
25g Amarillo @ 10mins
25g Amarillo @ 5mins
50g Amarillo @ 0mins
50g Amarillo Dry Hop

 

[Stuster]

I also used some Mt. Hood on the weekend. Brewed a second saison thing, this time going less traditional on the hops and grain bill (whatever that means for a saison).

38L batch
OG 1053
IBU 32.4
EBC 10.6

3kg JW Trad ale
2kg W'mann Vienna
2kg JW Wheat
100g W'mann acidulated
100g JW Crystal wheat

Mt. Hood (3.7%) 30g@FWH
Magnum (13.0%) 30g@60
Mt. Hood 20g@15, 50g@FO

4g CaSO4 for mash, 6g CaSO4 for kettle

I'm going to do a split batch, one half with the White Labs saison yeast and the other half with the American Hefeweizen yeast. I'm hoping for some tartness with the wheat yeast, and it should highlight the hops a lot more.

 

[bconnery]

Not sure what it is, kind of Belgian/English darkish ale thing...


Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 7.00 L
Estimated OG: 1.046 SG
Estimated Color: 19.2 SRM
Estimated IBU: 40.3 IBU
Boil Time: 45 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Light Dry Extract (8.0 SRM) Dry Extract 50.0 %
1.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 25.0 %
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6.3 %
0.20 kg Caraamber (30.0 SRM) Grain 5.0 %
0.15 kg Carafa II (412.0 SRM) Grain 2.5 %
0.10 kg Chocolate Malt (450.0 SRM) Grain 2.5 %
30.00 gm Sticklebract [13.50%] (45 min) Hops 33.1 IBU
20.00 gm Sticklebract [13.50%] (5 min) Hops 7.2 IBU
0.35 kg Malto-Dextrin (1.0 SRM) Sugar 5.0 %
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale



This went in. Tasted nice going in and I have been underestimating my partial mash efficiency as I got 1052. It still needs works but given my half arsed equipment and method 72% seems reasonable.

I still have no idea exactly what it is. A Belgian Dark Ale I guess...

 

[Jye]

Sampled this one last night to see how the oak was going and my god it is easy to drink I would never have pick it to be over 8% and 100IBUs if I didn't already know.

No signs of the oak or bourbon yet... may try and wait a week before the next sample :lol:

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 %

 

[Ducatiboy stu]

Have a Nelson Sauvin ale ( 4.5kg Ale & 1/2kg wheat ) to about 38IBU in the ferm ATM


Thinking of doing a stout this weekend so that it will be ready for winter...MMMM stout....winter...MMMM Stout :chug:

 

[bindi]

Not a Belgian and not to any style [I know of], but I have used the same grain bill before just changed the yeast
24L OG 1.070
5kg Pale Malt [Barrett Burston]
.750g Melanoidin [Weyermann]
.150g Carra-Pil
.150 g Wheat [powells]
.370g Dememera Sugar
.200g Honey
.25g NB [9.4] 60min
.20g St Gol [5.6] 30min
.30g St Gol [5.6] 10min
IBUs 39.4
SRM 8.1
.5 Whirlfloc
Yeast Wyeast 1728 Scott Ferment at 17c
Should be around 6.3%

Now using Nottingham as the 1728 starter did not fire, it's been a long time since that happened.

New edit: The 1728 did fire up after I pitched the Nottingham so I pitched that as well, now let's see what happens just for the fun of it.

 

[Snow]

I'll be racking a steam Alt tonight. It's based on an Alt recipe, but I used Sanfrancisco Lager yeast (the one used in a California common) instead of a true Alt yeast. Should be interesting to see how it turns out. I fermented it at 14-16c, so it should have some lager and some ale characteristics. I'll be pitching a drum of Fresh Wort onto the primary yeast, as I don't have time to brew tonight.

I also just put together a starter of Begian Wit yeast to do a wit ofer the weekend. I'll be using plenty of flour and some cumin as well as the usual suspects, so can't wait to see the results!

Cheers - Snow.