What are you brewing?

[Doc]

Hoping to get two brews done this weekend. Have the browny points, just need to find the energy.
Going for an American Brown, and an American Red.

Beers,
Doc

 

[Fents]

Weekend before last i did an APA.

Last weekend did a Lil Creatures Bright Ale Clone.

This weekend....???? Im stumped. Maybe an IPA.... Should do a red beer soon too...

Want to do a pilsner but gotta wait for winter so i can use Lager yeast temps.

Suggestions?

Not bad 3 AG's in 3 weekends considering a month ago i was whinging and wining that i needed inspiration and couldnt be arsed with it all. Im on fire at the moment.

 

[blackbock]

Just got this one down this afternoon in time to get out of the rain (last time I brewed a mini-tornado hit the neighbourhood - looks like that could happen again!)
I had to modify the recipe a little, as when I went to weigh out my grain I realised I had been shortchanged by someone :angry: Anyways, luckily I had some munich I and Maris otter on hand to make up the grain bill.

This one came out very very clear and I cannot wait until the brewfridge is ready to ferment!



Einbrecher Schwarz - brewday mod
Schwarzbier (Black Beer)


Type: All Grain
Date: 7/02/2007
Batch Size: 32.00 L
Brewer: JH
Boil Size: 38.54 L Asst Brewer:
Boil Time: 90 min

Ingredients

Amount Item Type % or IBU
3.00 kg Munich II (Weyermann) (16.7 EBC) Grain 43.3 %
2.70 kg Pale Malt (Galaxy) Barrett Burston (3.0 EBC) Grain 39.0 %
0.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 7.2 %
0.28 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 4.0 %
0.25 kg Munich I (Weyermann) (14.0 EBC) Grain 3.6 %
0.20 kg Caramunich II (Weyermann) (124.1 EBC) Grain 2.9 %
32.00 gm Hallertauer, New Zealand [6.80%] (45 min) Hops 15.8 IBU
26.00 gm Perle [5.50%] (75 min) Hops 11.8 IBU
10.67 gm Hallertauer, New Zealand [6.80%] (1 min) Hops 0.2 IBU
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager


Beer Profile

Est Original Gravity: 1.047 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 4.6 %
Bitterness: 27.8 IBU Calories: 439 cal/l
Est Color: 38.3 EBC Color

 

[redbeard]

little critters clone just went into the fermentor, after no-chilling from the weekend mash / boil.

 

[johnno]

Got some 3068 last Saturday and am making a wheat or 2 this weekend, time allowing.

cheers
johnno

 

[Keifer]

Have this chilling to pitch temp now..

Pilsner 4.5Kg
Carapils 0.5Kg
Caramunich III 0.2KG

20gm POR @ 60 min
20gm Willamette @ 30 min
20gm Willamette @ 15 min
10gm Willamette @ 2 min
5gm POR @ 2 min
Thought i had more willamette

EBC 14.3
IBU 25
OG 1046
Size 25 Litres

Wyeast London Ale

 

[peas_and_corn]

Made a dubbel on Sunday, still fermenting like crazy

 

[Bobby]

i am hoping to brew tommorrow, got a big stack of grain and a BC mill to christen. Deciding what to brew should be the only problem.
Irish Red or Schwartz beer or ESB or....

 

[goatherder]

Tomorrow is the HAG wine barrel Baltic Porter. There aren't too many recipes out there so it was fun coming up with one from scratch.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: HAG Baltic Porter
Brewer: Scott
Asst Brewer:
Style: Baltic Porter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 43.00 L
Boil Size: 38.36 L
Estimated OG: 1.075 SG
Estimated Color: 44.6 EBC
Estimated IBU: 39.1 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12.90 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 88.1 %
0.40 kg Amber Malt (43.3 EBC) Grain 2.7 %
0.40 kg Caramunich I (Weyermann) (100.5 EBC) Grain 2.7 %
0.40 kg Caramunich III (Weyermann) (139.9 EBC) Grain 2.7 %
0.30 kg Carafa I (Weyermann) (630.4 EBC) Grain 2.0 %
0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 1.0 %
0.10 kg Carafa III (Weyermann) (1034.3 EBC) Grain 0.7 %
100.00 gm Northern Brewer [9.90%] (60 min) Hops 39.1 IBU
1.00 items Hop Based Anti-foam Capsule (Boil 60.0 miMisc
2.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
2.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
10.50 gm Sodium Bicarbonate (Mash 60.0 min) Misc


Mash Schedule: Single Infusion, Medium Body, Batch Sparge, Equal batches
Total Grain Weight: 14.65 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 33.50 L of water at 77.8 C 68.0 C 60 min

 

[Keifer]

Hey goatherder, i just finished bottling mine Hopefully it will taste better after oaking! What sorta yeast you gonna use with that?

 

[goatherder]

Don't tell anyone, I'm gunna cheat. I've kept the 1056 slurry from the 80/- I kegged tonight. I'll do it nice and cool, pretend it's a lager.

 

[warrenlw63]

Finally got the time to put this one down. Nice 5am mash in. ^_^

Grainbill has been slightly modded. :chug:

Warren -


Kiwi Bright Ale

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): 9.00
Anticipated OG: 1.048 Plato: 11.88
Anticipated EBC: 9.1
Anticipated IBU: 26.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 60.64 L
Pre-Boil Gravity: 1.037 SG 9.29 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
38.9 3.50 kg. Baird's Golden Promise Pale A UK 1.037 7
11.1 1.00 kg. JWM Wheat Malt Australia 1.040 4
11.1 1.00 kg. JWM Vienna Australia 1.038 9
38.9 3.50 kg. Barrett Burston Pale Malt Australia 1.037 4

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Green Bullet Pellet 11.00 2.1 15 min.
26.00 g. Green Bullet Pellet 11.00 20.0 60 min.
20.00 g. Pacific Hallertauer Whole 6.50 2.2 15 min.
15.00 g. B Saaz Whole 7.70 2.0 15 min.
40.00 g. B Saaz (hopback) Whole 7.70 0.0 0 min.
20.00 g. Pacific Hallertauer (hopback) Whole 6.50 0.0 0 min.


Extras

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


Yeast
-----

DCL Yeast US56 Yeast


Water Profile
-------------

Profile: Burton On Trent
Profile known for: Strong Pale Ales

Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm

pH: 8.33


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

Mash Name: straight infusion

Total Grain kg: 9.00
Total Water Qts: 69.99 - Before Additional Infusions
Total Water L: 66.23 - 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 68 66.23 7.36
Mashout 5 5 75 75 Decoc 100 21.53 3.13 (Decoc Thickness)


Total Water Qts: 69.99 - After Additional Infusions
Total Water L: 66.23 - After Additional Infusions
Total Mash Volume L: 72.24 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.

 

[Kai]

I'm brewing a similar style this morning, Warren, heating the strike water right now (0530). Mine's a "vintage ale".

 

[warrenlw63]

Geez another early shift worker... I don't feel so "alone" now. B)

Not bad. 6.45am I'm about to light the boiler. Should be cleaned up by 9am. Gotta love no chill. :beerbang:

Got the recipe Kai?

Warren -

 

[Kai]

A recipe, yes that's a good idea. I'd better write one.

OG 1.045
25 IBU
27 litres

70% 4.2kg Weyermann Pils
20% 1.2kg Weyermann Vienna
10% 600g Powell's wheat malt

Hallertau bittering
30g Nelson Sauvin flowers, in no-chill cube
1x Cascade plug, same place

64C mash

1728 for the yeast simply because i have it handy. I wanted to use 1007 but I don't have the time to wait for it to flocc.

Heating the strike water now. I'm in no particular hurry on this one, I'll finish when I finish.

 

[warrenlw63]

Nice. :beer:

You'll love the Nelson Sauvin Flowers. Weird but wonderful hop. :super:

Edit: 7.45am and I'm half way into the boil. Think I may be bored for the balance of this public holiday.

Warren -

 

[Kai]

Never brewed with them but I've sampled them in a few hbs as well as knappstein's lager. The aim of this beer is to capture a few of the nicer winery aromas I've experienced over the course of this vintage.

Sparge is running off now, very slowly.

 

[Kai]

And the kettle's coming to the boil. Overcollected, I have 40L of 1.032 wort to boil down a little.

 

[Screwtop]

And the kettle's coming to the boil. Overcollected, I have 40L of 1.032 wort to boil down a little.

So you Fly, what volume of sparge water did you have prepared Kai? Have noticed lately that the gravity of final runnings is still high, thinking of upping sparge volume.

 

[Kai]

Mashed in with roughly 15 litres of water (6kg grist) and sparged with an additional 30. However I think an extra litre or two slipped in somewhere there.

Sometimes I batch, sometimes fly, sometimes a mongrel hybrid of the two.

[edit] when I do fly sparge my final runnings are usually somewhere around 1.012.