What are you brewing?

[altstart]

:beer:
Finished a 60 ltr batch of Crouch Vale best Bitter 2 hrs ago. Mashed in at 6am flame out 11am waiting for temp to drop from 32C to 24C to pitch Nottingham yeast. Simple recipe 11KG pale malt 1KG crystal 500grams carapils mash @ 67C 90 mins 125 grams challenger start of boil 40grams EKG 15mins before end of boil.
Very nice beer this one.
Cheers Altstart

 

[Tony]

Just got my Pillar red on the boil
Pillar Red

A ProMash Recipe Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 4.88
Anticipated OG: 1.055 Plato: 13.48
Anticipated EBC: 47.4
Anticipated IBU: 29.7
Brewhouse Efficiency: 79 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
82.1 4.00 kg. JWM Traditional Ale Malt Australia 1.038 7
13.3 0.65 kg. Weyermann Carared Germany 1.034 350
4.1 0.20 kg. Weyermann Caraaroma Germany 1.036 48
0.5 0.02 kg. JWM Roast Barley Australia 1.036 1400

Potential represented as SG per pound per gallon.
Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. EKG Plug 6.20 25.2 60 min.
16.00 g. EKG Plug 6.20 4.5 20 min.
Yeast
-----

Notingham ale

HEy stu

I think you have your colours back to front

Shouldnt the caraaroma be 350 EBC and the carared be 48 EBC ?

i couldnt work out how you got 47 EBC for a red

It sounds great though you have always wanted to brew the perfect red ale havnt you.

what effect does the carared have on the flavour? Is it sweet like caramalt, dry like amber or bready like melanoiden?

cheers mate

 

[tangent]

interesting brew weekend for me.

i found out why nasa burners smoke so much:
it's all the bubblewrap

Saw a wee brewer brew a big beer, or was that the other way around?




and made a stout myself with an OG of 1.070 :beer:

edit - and tragedy on the way home

 

[neonmeate]

just done my "boy saison" ( as opposed to the girl saison coming up with honey and saaz and girly flavours)


4kg maris otter mashed at 63

10g warrior (15%) 60'
40g warrior 15'
25g Amarillo flameout

aiming for 1047, 49IBU

WLP565

should have no trouble keeping the saison yeast up over 30 with the weather the way it is...any hotter and you could mash things at room temperature

 

[Kai]

Looks like someone had a wee bit of fun with photoshop

what grain did you lose?

 

[tangent]

the brown
damn dodgy plastic bags

edit - photoshop? i don't know what you're talking about

 

[Uncle Fester]

I have an APA cold conditoning, an Irish Red in the fermenter, and I have an ESB in my newl mash tun/false bottom setup (Thanks Revolve!! @ $5.00)


Next up is Ross's Schwarzbier.

Festa

 

[Weizguy]

G'day brew-dudes and dudettes,

I have a modem again (last one died in a lightning storm on Friday 12/1, and took out 2 onboard LAN ports as well).

Just updating my brew made on 15/1 (got home too late after O/T to brew last Saturday).

I made a No-chill weizen that I've optimistically named Haus Weizen, which is what it'll be if it comes out well. A German-style brew made with Aussie JW malts.

Brew Type: All Grain Date: 14-01-07
Style: Weizen/Weissbier Brewer: Seth
Batch Size: 23.00 L Boil Time: 90 min
Actual Efficiency: 74.8 %

Ingredients Amount Item Type % or IBU
3.00 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 60.0 %
2.00 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 40.0 %
25.00 gm Tettnang [5.30%] (60 min) Hops 14.8 IBU
14.00 gm Hallertauer Mittelfrueh [4.00%] (30 min) Hops 4.4 IBU
14.00 gm Tettnang plug [4.50%] (10 min) Hops 2.3 IBU
Weihenstephan Weizen (Wyeast Labs #3068) [yeast cake]

Name Description Step Temp Step Time
Protein Rest 50.0 C 30 min
Saccrification 66.0 C 60 min
Mash Out 75.6 C 10 min

How do those hops sound to the weizen brewers? I made the choice based on hop variety preference (+ I found an aromatic Tettnang plug in my freezer - barrier bagged) and Warner's recommendation for hopping schedule.

Seth

 

[Doc]

Hey Steve,

Here it is.

Doc's Kolsch
eff 78% 40 litres OG 1.046

6.3kg JW Trad Ale
0.52 Powells Wheat
0.52 Weyermann Vienna

49 gr Spalt 4.5% @ 60mins 27IBU
30 gr Perle 5.6% @ 25mins 5.6IBU

Beers,
Doc

Geez, I knew it was hot at my joint over the weekend, esp yesterday arvo. Just checked the Brew Temp monitoring, and it is off the chart.
Hope it starts to cool down soon.

Doc

 

[warrenlw63]

How do those hops sound to the weizen brewers? I made the choice based on hop variety preference (+ I found an aromatic Tettnang plug in my freezer - barrier bagged) and Warner's recommendation for hopping schedule.

Seth

Looks nice Seth.

Very similar to my last weizen... Main difference being that I decided out of a pure sense of adventure to add 2% (200g in a 50 litre batch). of Cara Aroma to mine. Turned out fantastic too. Cara Aroma gave it a nice orange coloured hue. Enhanced a the fruitiness a little too.

I would highly recommend the addition. :super:

Warren -

 

[Jye]

Geez, I knew it was hot at my joint over the weekend, esp yesterday arvo. Just checked the Brew Temp monitoring, and it is off the chart.
Hope it starts to cool down soon.

Doc

Hey Doc, what happened about 1pm on the 21st? The fermenter temp suddenly dropped and the range got larger before gradually returning to normal.

 

[Doc]

Hey Doc, what happened about 1pm on the 21st? The fermenter temp suddenly dropped and the range got larger before gradually returning to normal.

I brewed on Sunday, and put the fermenters into the chest freezer at 1pm-ish, and set the temp a bit lower to try and get the temp of the wort down to pitching (could only cool to 27degC).
Late last night I pitched the yeast and I returned the freezer to normal temp this morning.

Cheers,
Doc

 

[RobW]

Did this APA yesterday:

Batch Size (L): 25.00 Total Grain (Kg): 6.25
Anticipated OG: 1.052 Plato: 12.78
Anticipated SRM: 6.9
Anticipated IBU: 52.1


Grain/Extract/Sugar

% Amount Name
---------------------------------------------------
80.0 5.00 kg. JWM Traditional Ale Malt
16.0 1.00 kg. JWM Light Munich
4.0 0.25 kg. JWM Wheat Malt


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Amarillo Gold Pellet 10.00 39.1 60 min.
10.00 g. Cascade Pellet 5.75 2.0 15 min.
10.00 g. Amarillo Gold Pellet 10.00 3.5 15 min.
10.00 g. Cascade Pellet 5.75 1.5 10 min.
10.00 g. Amarillo Gold Pellet 10.00 2.6 10 min.
10.00 g. Cascade Pellet 5.75 1.3 5 min.
10.00 g. Amarillo Gold Pellet 10.00 2.2 5 min.
10.00 g. Cascade Pellet 5.75 0.0 0 min.
10.00 g. Amarillo Gold Pellet 10.00 0.0 0 min.


Yeast
-----

WYeast 1056 American Ale/Chico

 

[AUHEAMIC]

Doing my second AG this Sunday.

American Pale Ale

41 IBU

5 kg Ale Malt
4.5 kg Pilsner malt
0.5 kg Medium crystal malt
(Mashed @ 66c for 90mins)

35 grams Northern Brewer @ 60mins (7.4 AA% = 17.6 IBU)
30 grams Amarillo @ 30mins (8.5 AA% = 13.6 IBU)
20 grams Cascade @ 15mins (6.3 AA% = 4.2 IBU)
20 grams Amarillo @ 15mins (8.5 AA% = 5.6 IBU)
20 grams Cascade @ flame out

2 x US-56

 

[warrenlw63]

APA with Nelson Sauvin. Will also be a split batch like my previous stout. The 60g finishing addition will be 2 x 30g additions to the hopback. I'll be racking to 2 cubes being a 47 litre batch. :beerbang:

Half Nelson APA

A ProMash Recipe Report

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

10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 12 Max Clr: 36 Color in EBC

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

Batch Size (L): 47.00 Wort Size (L): 47.00
Total Grain (kg): 9.80
Anticipated OG: 1.050 Plato: 12.43
Anticipated EBC: 13.1
Anticipated IBU: 43.6
Brewhouse Efficiency: 78 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
1.0 0.10 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
2.0 0.20 kg. Weyermann Caramunich I Germany 1.036 100
96.9 9.50 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
-----------------------------------------------------------------------------
30.00 g. Wye Target Pellet 10.00 21.0 60 min.
20.00 g. Amarillo Pellet 8.90 12.4 60 min.
30.00 g. Amarillo Pellet 8.90 5.0 15 min.
5.00 g. Nelson Sauvin Whole 11.80 3.7 60 min.
60.00 g. Nelson Sauvin (Through Hopback) Whole 11.80 0.0 0 min.
10.00 g. Nelson Sauvin Whole 11.80 1.5 10 min.


Extras

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


Yeast
-----

DCL Yeast US56 Yeast & Wyeast 1338 Euro Ale


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

Mash Name: straight infusion

Total Grain kg: 9.80
Total Water Qts: 31.07 - Before Additional Infusions
Total Water L: 29.40 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc Rest 10 90 65 65 Infuse 72 29.40 3.00
Mashout 5 5 75 75 Decoc 100 10.27 3.13

Total Water Qts: 31.07 - After Additional Infusions
Total Water L: 29.40 - After Additional Infusions
Total Mash Volume L: 35.94 - After Additional Infusions

Warren -

 

[Finite]

Just dry hoped and took another reading of my Iron Bonnet Imperial IPA. (100+ IBU)

Down to 1014 so currently 7.8%. Im pretty happy with that and if it hits 8% ill be very happy.

Taste is just amazingly different to last taste 5 days ago. That 10 point drop has removed the sweetness more than I imagined and brought forth the hop power! I was a little bumed when i tried it at 1.024 and thought it wasnt really that hoppy but now its droped its outstanding. Nice solid hop power but still very very drinkable and balanced. Wonderfull aftertaste.

You know its a good one when you drink all the hydrometer liquid. B)

 

[Steve]

Having another blast at Jayses Skunk Fart APA on Saturday.

2.5 kg Weyermnn Bohemian Pilsner
2.0 kg Golden Promise Ale
0.5 kg Wheat Malt

30 g Amarillo (8.5 AA%) @ 60 mins
20 g Amarillo @15 mins
20 g Cascade at flameout
20 g Amarillo dry hop

Half a tab of whirlfloc at 15 mins

Nottingham ale yeast (just for a change from SO4 and US56)

The last one was a beautiful beer.
Cheers
Steve

 

[Tony]

Mashing a Brown Ale inspired by Pumpy's recipe on the recipe page right now.

I have changed it a little bit to suit what i had on hand but its basicly the same, just not an OG of 1.060

Im getting great flow through my new false bottom........ it would have stuck in 5 minuites flowing what it is now with the old one.

This is helping the HERMS hold the temp better. Its sitting on a perfect 66 deg




pumpys brown ale

A ProMash Recipe Report

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

Batch Size (L): 52.00 Wort Size (L): 52.00
Total Grain (kg): 10.82
Anticipated OG: 1.049 Plato: 12.09
Anticipated EBC: 28.1
Anticipated IBU: 25.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
83.2 9.00 kg. TF Maris Otter Pale Ale Malt UK 1.037 5
4.6 0.50 kg. JWM Wheat Malt Australia 1.040 4
6.2 0.67 kg. TF Crystal UK 1.034 145
1.8 0.20 kg. JWM Dark Crystal Australia 1.036 230
2.3 0.25 kg. Brown Sugar (dark) Generic 1.046 118
1.8 0.20 kg. TF Pale Chocolate Malt UK 1.033 550

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Fuggle Pellet 5.70 9.3 60 min.
30.00 g. Goldings - E.K. Pellet 4.80 7.9 60 min.
30.00 g. Fuggle Pellet 5.70 4.6 15 min.
30.00 g. Goldings - E.K. Pellet 4.80 3.9 15 min.
30.00 g. Fuggle Pellet 5.70 0.0 0 min.
30.00 g. Goldings - E.K. Pellet 4.80 0.0 0 min.


Yeast
-----

DCL Yeast S-04 SafAle English Ale

 

[PostModern]

Just finished the whirlpool on a Bavarian Pils (of sorts)

4.5Kg Pils
500g Munich (in place of a decoction )

15g Northern Brewer Pellets 9.5% 60 mins
10g NZ Hallertau Flowers 6% (??) 60 mins
20g NZ Hallertau Organic Pellets 5.4% 20 mins
5g NZ Hallertau Flowers 6% 20 mins
25g Tettnanger Pellets 5.6% 5 mins

Dunno which yeast yet. My first lager! Probably will pitch two packs of W34/70 and ferment at 11-12C

 

[kook]

Amarillo Amber Ale

3.50kg Pale (Kirin)
2.50kg Munich I (Weyermann)
0.25kg Crystal (Joe White)
0.25kg Melanoidin (Weyermann)
0.11kg Chocolate (Joe White)

15g Amarillo (8.9%AA) FWH
10g Amarillo (8.9%AA) 60 min
15g Amarillo (8.9%AA) 30 min
20g Amarillo (8.9%AA) 15 min
20g Amarillo (8.9%AA) 10 min
20g Amarillo (8.9%AA) 5 min
50g Amarillo (8.9%AA) Flame Out

Target OG: 1040
Actual OG: 1040
Target IBU: ~ 35
Yeast: DCL SafAle US-56 (2 packets)

First try batch sparging rather than fly. The day went really well, apart from being bloody stinking hot. I hit my mash temp spot on (67), and hit my OG too! Volumes were all pretty much perfect pre boil, but forgot to check after. Only annoying part was the 32 degree Perth tap water. Chiller and aeration unit worked perfect though for a change, and all in all was a great brew day.

One thing I did notice though was that my mash pH was 5.5, even with the darker grains in the grist. I have a feeling explains the chill haze in my previous two beers, as they were all pale or pils, and would have had an even higher mash pH. I think I'll have to play around with my water a bit next brew.