What are you brewing?

[bindi]

Going to brew [what for me is] a "light" using AndrewQld Bosuns Best Bitter Recipe.
Did not have any CaraMunich II so I used what I had , Weyermann Vienna which will be much lighter in colour and I and not sure about the yeast yet
<_< .

Amount Item Type % or IBU
4.55 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 88.3 %
0.40 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 7.8 %
0.20 kg Wheat Malt [Powells] (1.5 SRM) Grain 3.9 %
70.00 gm Goldings, East Kent [4.50%] (60 min) (First Wort Hop) Hops 32.5 IBU
20.00 gm Goldings, East Kent [4.50%] (15 min) Hops 4.2 IBU
20.00 gm Goldings, East Kent [4.50%] (0 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs European Ale (Wyeast Labs #1338) [Starter 1000 ml] Yeast-Ale
23L


Edit: On Andrews advice [PM him] the last addition will be dry hopped and I have a chioce of 3 yeasts I have in the fridge rather then 1338.

 

[Weizguy]

Saison being started today for a mate's wedding reception. Just one of a number of beers being produced by some excellent brewers (assuming I'm one of them, too) for the 140 expected guests.
Love and Kisses Saison - Lara & Trent's Oz wedding reception
(Recipe based on the one in Dec 2006 BYO magazine)
Brew Type: All Grain Date: 16-02-07
Style: Saison Brewer: Seth
Batch Size: 25.00 L Assistant Brewer: Nil
Boil Volume: 31.51 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 %

Ingredients Amount Item Type % or IBU
5.30 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 75.3 %
1.20 kg Wheat, Flaked (3.2 EBC) Grain 17.0 %
0.26 kg Caramalt (Joe White) (49.3 EBC) Grain 3.7 %
0.26 kg Munich, Light (Joe White) (17.7 EBC) Grain 3.7 %
0.02 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 0.3 %
51.00 gm Willamette [4.90%] (45 min) Hops 20.7 IBU
30.00 gm Saaz [3.30%] (0 min) (Aroma Hop-Steep) Hops -

Beer Profile Estimated Original Gravity: 1.066 SG (1.048-1.080 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.017 SG (1.010-1.016 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 17.7 EBC (9.9-23.6 EBC) Color [Color]
Bitterness: 20.7 IBU (25.0-45.0 IBU) Alpha Acid Units: 1.3 AAU
Estimated Alcohol by Volume: 6.4 % (5.0-8.5 %)
Actual Calories: 90 cal/l

Mash Schedule
Hydration/ Beta-amylase Add 13.10 L of water at 71.2 C 62.0 C 30 min
Alpha-amylase Add 12.00 L of water at 76.3 C 68.0 C 30 min

Howzat look, Trent? :beerbang:

Seth out

 

[bindi]

Saison being started today for a mate's wedding reception. Just one of a number of beers being produced by some excellent brewers (assuming I'm one of them, too) for the 140 expected guests.
Love and Kisses Saison - Lara & Trent's Oz wedding reception
(Recipe based on the one in Dec 2006 BYO magazine)
Brew Type: All Grain Date: 16-02-07
Style: Saison Brewer: Seth
Batch Size: 25.00 L Assistant Brewer: Nil
Boil Volume: 31.51 L Boil Time: 60 min
Brewhouse Efficiency: 75.0 %

Ingredients Amount Item Type % or IBU
5.30 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 75.3 %
1.20 kg Wheat, Flaked (3.2 EBC) Grain 17.0 %
0.26 kg Caramalt (Joe White) (49.3 EBC) Grain 3.7 %
0.26 kg Munich, Light (Joe White) (17.7 EBC) Grain 3.7 %
0.02 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 0.3 %
51.00 gm Willamette [4.90%] (45 min) Hops 20.7 IBU
30.00 gm Saaz [3.30%] (0 min) (Aroma Hop-Steep) Hops -

Beer Profile Estimated Original Gravity: 1.066 SG (1.048-1.080 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.017 SG (1.010-1.016 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 17.7 EBC (9.9-23.6 EBC) Color [Color]
Bitterness: 20.7 IBU (25.0-45.0 IBU) Alpha Acid Units: 1.3 AAU
Estimated Alcohol by Volume: 6.4 % (5.0-8.5 %)
Actual Calories: 90 cal/l

Mash Schedule
Hydration/ Beta-amylase Add 13.10 L of water at 71.2 C 62.0 C 30 min
Alpha-amylase Add 12.00 L of water at 76.3 C 68.0 C 30 min

Howzat look, Trent? :beerbang:

Seth out

Yeast WLP 565 is it Seth? I have not used Willamette in a Saison, love hear how it turns out.
:wub: Saison.

 

[Brewer_010]

Nothing!

Kegs are all full and waiting waiting waiting.... :beer:

March will be a good month for drinking!

 

[Weizguy]

Yeast WLP 565 is it Seth? I have not used Willamette in a Saison, love hear how it turns out.
:wub: Saison.

Nup, Bindi, it's the Wyeast 3724, which I have been hanging on to for a year, until I had the chance to brew something with it. Thanks for the opportunity, Trent (and Lara).

The BYO article gives a few options with the hops, and I've had/made some very nice beer with Willamette, and reckon that it'll suit the style. And I just go crazy over Saaz any way you use it.
They also state that a variety of grain (country of origin) will work OK. They didn't give the JW option...I did that myself! :super:

I actually had a slow run-off, and may have used too little sparge water. Topped up the mash/lauter tun and hit my gravity and volume (maybe even a tad over on the gravity).

Getting a little warm now. Time to run some errands, and then grab a beer b4 the Dragon's friends turn up for an overnighter.

BTW, Trent, I'm keeping few bottles of this for my myself, for evaluation purposes (U understand). :lol:

Seth out

 

[bugwan]

This weekend I thought I'd get into a robust porter. Something that can sit in a keg for a while, to be cracked in the cooler months...whatever...!

I will use Aaron's Monster Porter recipe from the recipe database as a base for mine (with some very minor changes).

Original Gravity: 1.063
Final Gravity: 1.016
Alcohol content: 6.12%
Method: All Grain
Efficiency: 77%
Total IBU (Bitterness): 41.4
EBC (color): 57


Ingredients: (portions for a 23 L batch)
4.5 kg JWM Traditional Ale Malt
1 kg Weyermann Munich I
0.24 kg Weyermann Chocolate Wheat
0.1 kg Weyermann Caraaroma
0.1 kg TF Chocolate Malt
0.05 kg TF Black Malt
25 g Horizon (Pellets, 13 AA%, 60 mins)
25 g Goldings, East Kent (Pellets, 5 AA%, 10 mins)
1000 ml Wyeast Labs 1084 - Irish Ale

Directions:
"Comes out with a really well balanced body and great Chocolate and roast coffee flavours. I used TF Chocolate in this but for more of that roast coffee flavour I would recommend JWM Chocolate. This one is so easy to brew. Key parts are chocolate wheat and the 1098 yeast at between 18 and 20C. Mashed at 66C for 60 minutes."

Primary: 7 days Secondary 7 days Conditioning: 4 weeks

 

[Wardhog]

Planning second AG for tomorrow - nothing quite like being around ~35L of boiling wort in a small tin shed on a 38 degree Saturday for 1 1/2 hours - a vehicle for Amarillo's stardom.

4kg bog standard ale malt
1 kg wheat malt
500g Vienna
(I haven't plugged these values into ProMash yet, so I have no idea what SG to expect)

15g Perle @ 60min
10g Amarillo @ 30min
10g Amarillo @ 5min

Reusing US-56 from slurry of first AG, did I mention I'll have to bottle in that heat too? :unsure:

See if I can get better than the 67% efficiency of the first batch.

 

[Adamt]

Double both amarillo additions wardhog!

Hope you have a fermentation fridge

 

[Wardhog]

Double both amarillo additions wardhog!

Hope you have a fermentation fridge

Sounds like a plan.


I've never used wheat malt before, is it going to throw any interesting wrinkles into my brewday?

 

[Bobby]

Planning second AG for tomorrow - nothing quite like being around ~35L of boiling wort in a small tin shed on a 38 degree Saturday for 1 1/2 hours - a vehicle for Amarillo's stardom.

4kg bog standard ale malt
1 kg wheat malt
500g Vienna
(I haven't plugged these values into ProMash yet, so I have no idea what SG to expect)

15g Perle @ 60min
10g Amarillo @ 30min
10g Amarillo @ 5min

Reusing US-56 from slurry of first AG, did I mention I'll have to bottle in that heat too? :unsure:

See if I can get better than the 67% efficiency of the first batch.

Promash says with batch size 23L and effieciency at 70% you can expect 1.054. The amarillo additions look too small, try 20g at 30 (consider adding even later) and try 30g at 5 min. leaves you at 35 IBUs. Nice

 

[Adamt]

Wheat malt is a bit stickier and can cause stuck sparges in large quantities, but I doubt you'll notice any difference with only 15-20% though.

 

[browndog]

Curently have an AndrewQLD IPA on the boil, 40 mins to go till flame out. This is one great beer, cheers Andrew.


Browndog

 

[AndrewQLD]

Thanks Browndog, hope you will be bringing a sample to the Bat cave ?

Cheers
Andrew

 

[Tony]

Sparging a nice easy drinking pilsner now.

Bohemien Pilsner 2

A ProMash Recipe Report

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

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.90
Anticipated OG: 1.048 Plato: 11.87
Anticipated EBC: 6.1
Anticipated IBU: 33.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
91.7 10.00 kg. IMC Pilsner Australia 1.038 3
5.5 0.60 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
2.8 0.30 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Czech Saaz Pellet 3.40 9.4 First WH
60.00 g. Czech Saaz Pellet 3.40 9.9 45 min.
80.00 g. Czech Saaz Pellet 3.40 8.7 20 min.
80.00 g. Czech Saaz Pellet 3.40 5.2 10 min.
80.00 g. Czech Saaz Pellet 3.40 0.0 0 min.


Extras

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


Yeast
-----

W34-70

mmmmmmmmm SAAAAAAAAAAAAZ !!!

:chug:

cheers

 

[Ross]

Brewing my house low alc Amber today, with a few little recipe tweaks & using Windsor instead of US-56. Used Windsor for the first time on an English Bitter last month & delighted with it's profile.
Also trying out my NZ Cascade Flowers for the first time in the below beer...

NZ Cascade Summer Ale

Type: All Grain
Date: 18/02/2007
Batch Size: 27.00 L
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse Efficiency: 85.0

Ingredients
Amount Item Type % or IBU
4.70 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 90.4 %
0.50 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 9.6 %
30.00 gm Cascade [8.20%] (20 min) Hops 12.5 IBU
30.00 gm Cascade [8.20%] (15 min) Hops 10.3 IBU
30.00 gm Cascade [8.20%] (10 min) Hops 7.5 IBU
30.00 gm Cascade [8.20%] (5 min) Hops 4.1 IBU
30.00 gm Cascade [8.20%] (20 min) (Aroma Hop-Steep) Hops -
30.00 gm Cascade [8.20%] (Dry Hop 3 days) Hops -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 tsp Table Salt (Boil 90.0 min) Misc
1 Pkgs American Ale (CraftBrewer #US-56) Yeast-Ale

Est Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 34.4 IBU Calories: 492 cal/l
Est Color: 8.4 EBC
Single infusion mash at 66c - Batch sparge.

 

[Tony]

8.4 EBC doesnt seem very "amber" mate.

let us know how the NZ flowers compare to the yanky ones ross.

cheers

 

[Ross]

8.4 EBC doesnt seem very "amber" mate.

let us know how the NZ flowers compare to the yanky ones ross.

cheers

Hi mate, your reading is as bad as your spelling

It's a Summer ale not an Amber

Cheers Ross

 

[Tony]

Brewing my house low alc Amber today, with a few little recipe tweaks & using Windsor instead of US-56. Used Windsor for the first time on an English Bitter last month & delighted with it's profile.
Also trying out my NZ Cascade Flowers for the first time in the below beer...


??????

My spelling is ok mate.......... its my typing skills and lack of intrest in corecting mistakes :lol:

cheers




EDIT: OK.......... i just read it properly................your right................ my reading skills do suck as well!

Oh what do you know, i opened my eyes and now i can see

cheers

 

[Doc]

Sparging my annual Abbey's Dubbel brew as we speak. The sparge smells awesome. A deep orange colour that will darken when the candi sugar (Amber) goes in.

Beers,
Doc

 

[PostModern]

Friday was Lithuanian Independence Day, so I'm brewing a Baltic Porter.

Nepriklausimybe Porteris

Pale Ale Malt 4Kg
Munich Malt 3Kg
Brown Sugar 300g
Light Crystal 300g
Brown Malt 150g
Carafa Special 100g
Light Chocolate Malt 100g

Northern Brewer 9.5% 12g 60min 15.2IBU
Tettnanger 3.7% 15g 60min 6.7IBU
Tettnanger 3.7% 20g 20min 3.0IBU

OG 1.079
24.9IBU
24.4SRM

Saflager S-189 Swiss Lager Yeast.