What are you brewing?

[johnno]

Got an APA and a wheatie fermrnting at the moment.

Also have a Aussie ale in a jerrycan waiting for a fridge to empty out.

If I have enough time will make another wheat this weekend.


cheers
johnno

 

[Finite]

Brewing a big tasty Imperial IPA tomorrow or thursday:


Recipe Specifications
--------------------------
Batch Size: 23.50 L
Boil Size: 35.68 L
Estimated OG: 1.080 SG
Estimated Color: 7.3 SRM
Estimated IBU: 135.2 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.33 kg Ale Malt (2.0 SRM) Grain 47.0 %
4.33 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 47.0 %
0.56 kg Melanoiden Malt (20.0 SRM) Grain 6.0 %
40.82 gm Sticklebract [13.50%] (120 min) Hops 57.4 IBU
47.00 gm Williamette [5.50%] (120 min) (First Wort Hops 29.6 IBU
47.00 gm Goldings, East Kent [5.00%] (120 min) (FirHops 26.9 IBU
37.11 gm Williamette [5.50%] (120 min) Hops 21.3 IBU
24.74 gm Goldings, East Kent [5.00%] (Dry Hop 7 dayHops -
1 Pkgs Safale (Fermentis #US-56) Yeast-Ale

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

​

 

[bugwan]

I have another APA (pretty weak on the Amarillo though) in bottles....now where the hell are my kegs????? I've been waiting three months now.

Oh well, I'll keep the bottles full with a nice English Special Bitter I'm planning for the weekend.

 

[RobW]

I have a Classic American Pilsener chugging along at about 11 degrees.
Followed Warren's method, complete with cereal mash, from the Craftbrewer.org site:

http://oz.craftbrewer.org/Recipes/beerstyle/WWhite/CAP.html

Not really difficult, just needed a bit of organisation and a little more time.

Next up an APA, then across the pond for an English pale/bitter.

 

[Stuster]

40.82 gm Sticklebract [13.50%] (120 min) Hops 57.4 IBU
47.00 gm Williamette [5.50%] (120 min) (First Wort Hops 29.6 IBU
47.00 gm Goldings, East Kent [5.00%] (120 min) (FirHops 26.9 IBU
37.11 gm Williamette [5.50%] (120 min) Hops 21.3 IBU
24.74 gm Goldings, East Kent [5.00%] (Dry Hop 7 dayHops -

Not sure about that hop schedule, Finite. If you are doing a 2 hour boil, it's probably better to add the hops at 60. From here.

The remaining time should include the hops schedule so that the hops should not be boiled longer than one hour. Except for high gravity beers, the total boiling time should not last longer than 2 hours. Boiling the hops longer than one hour will start generating sharp, undesirable and unpleasant flavors.

For an IIPA you'll probably need some aroma additions as well and/or up your dry hops a fair bit. :unsure:

Hope you don't mind some feedback. I reckon the hops you have chosen are great. :super:

 

[bindi]

Just mashed a Hefe Weizen.

Off topic; I see you guys can cut and paste Promash recipes here , I can't do that with [my prefered program] Beersmith, or can you, <_< Anyone?

3.00 kg Wheat Malt [Powells] (1.5 SRM) Grain 48.7 %
2.25 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 36.5 %
0.75 kg Cara-Pils/Dextrine (2.0 SRM) Grain 12.2 %
0.16 kg Melanoidin (Weyermann) (30.0 SRM) Grain 2.6 %
15.00 gm Northern Brewer [9.50%] (60 min) Hops 14.0 IBU
20.00 gm Hallertauer Hersbrucker [2.00%] (10 min) Hops 1.4 IBU
10.00 gm Saaz [3.30%] (0 min) Hops -
20.00 gm Nelson Sauvin [12.00%] (10 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.16 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs German Wheat (Wyeast Labs #3333) Yeast-Wheat


24L 1.060 OG
Thanks Jye for info about Beersmith. :super:

 

[Finite]

Not sure about that hop schedule, Finite. If you are doing a 2 hour boil, it's probably better to add the hops at 60. From here.



For an IIPA you'll probably need some aroma additions as well and/or up your dry hops a fair bit. :unsure:

Hope you don't mind some feedback. I reckon the hops you have chosen are great. :super:

No worries Stuster thanks for the feedback, the recipe is actually a brew ray mills made that I found here.
I have no idea what happened to that recipe I posted, it must had exported wrong.. here is the one I brewed (showing the aroma hops). I wasnt aware of over boiling hops so thanks for posting that. I will let you know it tastes. Might brew her again with 60 min hop additions:


Recipe Specifications
--------------------------
Batch Size: 23.50 L
Boil Size: 31.92 L
Estimated OG: 1.074 SG
Estimated Color: 7.3 SRM
Estimated IBU: 87.5 IBU
Brewhouse Efficiency: 60.0 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.33 kg Ale Malt (2.0 SRM) Grain 47.0 %
4.33 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 47.0 %
0.56 kg Melanoiden Malt (20.0 SRM) Grain 6.0 %
40.80 gm Sticklebract [13.50%] (120 min) Hops 56.5 IBU
47.00 gm Williamette [5.50%] (20 min) (FWH) Hops 16.2 IBU
47.00 gm Goldings, East Kent [5.00%] (20 min) (FWH) Hops 14.7 IBU
24.74 gm Goldings, East Kent [5.00%] (Dry Hop 7 day) Hops -
37.10 gm Williamette [5.50%] (0 min) Hops -
1.30 tsp Irish Moss (Boil 15.0 min) Misc
1 Pkgs Safale (Fermentis #US-56) Yeast-Ale


P.S: still not sure about calculating FHWing, from what Ive read you treat them like 20min additions?

 

[n00ch]

bindi, I'm not sure if its the best way to export it from BeerSmith but if you right click on the recipe and export it as a text file you can cut and paste it from there. Someone might have a better method though.

As for the brewing, i am brewing a APA this weekend and will be racking a rauchbier for a lengthy lager.

 

[thunderleg]

American Wheat for our upcoming club comp.

45L ~ 1.039

3.2kg B&B Pale
3.4kg B&B Wheat
0.2kg Weyerman Munich I

Amarillo to about 20 IBU

US-56 (I'm a 56 virgin)

Crushed the malts last night. My HLT timer should click on at 1400hrs this afternoon and be ready when I get home from work. Then it's mash-in, cook dinner, batch sparge and boil.

 

[Jye]

Just mashed a Hefe Weizen.

Off topic; I see you guys can cut and paste Promash recipes here , I can't do that with [my prefered program] Beersmith, or can you, <_< Anyone?

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.

American Wheat for our upcoming club comp.

45L ~ 1.039

3.2kg B&B Pale
3.4kg B&B Wheat
0.2kg Weyerman Munich I

Amarillo to about 20 IBU

US-56 (I'm a 56 virgin)

Crushed the malts last night. My HLT timer should click on at 1400hrs this afternoon and be ready when I get home from work. Then it's mash-in, cook dinner, batch sparge and boil.

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:

 

[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 (shit 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??