What are you brewing?

[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.