What are you brewing?

[Doc]

Just been out crushing the grain for a replica of Mike McDole's American Brown that the West Coast US Guys rave about. Brew day tomorrow arvo.
Of course it has a few adjustments for local ingredient choice, but a big load of Northern Brewer hops will help me get through some of my hop back catalog

Doc

 

[Jye]

I havent seen the recipe but I can only imagine it will have a shit load of hops being a recipe from Mike McDole :super:

 

[johnno]

Did not end up brewing last weekend. This is definatley going on this weekend.

APA 75% Eff

5.00 kg Pale Malt (3.9 EBC) Grain 83.3 %
1.00 kg Wheat Malt (3.0 EBC) Grain 16.7 %
28.00 gm Cascade [5.50%] (60 min) Hops 14.2 IBU
28.00 gm Cascade [5.50%] (45 min) Hops 13.0 IBU
28.00 gm Cascade [5.50%] (30 min) Hops 10.9 IBU
28.00 gm Cascade [5.50%] (15 min) Hops 7.1 IBU
28.00 gm Cascade [5.50%] (5 min) Hops 2.8 IBU
28.00 gm Cascade [5.50%] (0 min) Hops -
0.25 items Whirlfloc Tablet (Boil 15.0 min)

cheers
johnno

 

[browndog]

Double brew day today, first up a Cascade APA Rosco Style with Ross's grain bill of 4.5kg MO and 0.5kg wheat. Some simcoe for bittering and a great whack of late cascade hops for a bitterness of 46IBUs. This will be followed with my American Amber which is in it's fourth generation and I'm close ot getting it where I want.


cheers

Browndog

 

[winkle]

Double brew day today, first up a Cascade APA Rosco Style with Ross's grain bill of 4.5kg MO and 0.5kg wheat. Some simcoe for bittering and a great whack of late cascade hops for a bitterness of 46IBUs. This will be followed with my American Amber which is in it's fourth generation and I'm close ot getting it where I want.
cheers

Browndog

Great minds etc. I'm putting down a summer ale/ - MO 4.5kg, wheat 0.5kg, Pacific Gem for bittering, Amerillo for flavour and aroma. I wants to drink it now.

 

[Barry]

Good day
Just finalised a couple of recipes and will grind the grain soon for tomoorrow. Aiming to brew an OTTESBTTLB (Over The Top ESB Timothy Taylor Landlord Bitter, don't ask, if it turns out I will put it in the Recipes) and a Timothy Taylor Landlord Bitter rough clone (MO, NZ Fuggle flowers and Wyeast West Yorkshire yeast). I hope I have some hops left after these two.

 

[Ross]

Just been out crushing the grain for a replica of Mike McDole's American Brown that the West Coast US Guys rave about. Brew day tomorrow arvo.
Of course it has a few adjustments for local ingredient choice, but a big load of Northern Brewer hops will help me get through some of my hop back catalog

Doc

Doc, recipe please

cheers Ross

 

[Weizguy]

Just heating the strike water for my first Baltic Porter.

It'll be one of a few being brewed for a get-together in April.

I figure that I'll brew a 25 litre batch and have some leftovers, in case I really like it. With 77% light Munich as base malt, it sounds like a winner to me already.

Seth

 

[Josh]

Chilling an American Pale Ale.
24L

4.5kg Pale ale malt
430g Carapils malt
190g Wheat malt
mash 66C

Amarillo
24g at 20, 10 and 0 minutes. Bittering to 32BU.

Aiming for OG 1.048

 

[Doc]

Doc, recipe please

cheers Ross

Here it is.
And today I brewed an American Amber. So that completes my American brew series. The last three brews have been American Red, American Brown and now American Amber.

Beers,
Doc

03-17-2007 Doc's American Brown II

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Saturday March 10, 2007
Head Brewer: Doc
Asst Brewer:
Recipe: Doc's American Brown II

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

10-D Brown Ale, American Brown Ale

Min OG: 1.040 Max OG: 1.060
Min IBU: 25 Max IBU: 60
Min Clr: 15 Max Clr: 22 Color in SRM, Lovibond

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

Batch Size (L): 26.00 Wort Size (L): 26.00
Total Grain (Kg): 8.00
Anticipated OG: 1.072 Plato: 17.61
Anticipated SRM: 17.8
Anticipated IBU: 61.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Actual OG: 1.072 Plato: 17.61
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 6.26 by Volume: 8.00 From Measured Gravities.
ADF: 82.6 RDF 68.8 Apparent & Real Degree of Fermentation.


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 6.00 kg. JWM Traditional Ale Malt Australia 1.038 3
8.7 0.70 kg. Weyermann Carapils (Carafoam) Germany 1.037 2
7.5 0.60 kg. JWM Caramalt Australia 1.036 28
6.2 0.50 kg. Powells Wheat Malt Australia 1.038 1
2.5 0.20 kg. Bairds Pale Choc Malt Australia 1.032 381

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
26.00 g. Northern Brewer Pellet 9.50 21.6 Mash H
26.00 g. Northern Brewer Pellet 9.50 28.1 60 min.
20.00 g. Northern Brewer Pellet 9.50 5.8 15 min.
47.00 g. Cascade Pellet 5.40 5.8 10 min.
50.00 g. Cascade Pellet 8.60 0.0 0 min.
63.00 g. Centennial Pellet 10.50 0.0 Dry Hop


Yeast
-----

White Labs WLP001 California Ale Yeast


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

Mash Type: Single Step
Heat Type: Direct

Grain kg: 8.00
Water Qts: 23.25 - Before Additional Infusions
Water L: 22.00 - Before Additional Infusions

L Water Per kg Grain: 2.75 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 21 C

Dough In Temp: 0 Time: 0
Saccharification Rest Temp: 67 Time: 90
Mash-out Rest Temp: 72 Time: 10
Sparge Temp: 79 Time: 60

Runnings Stopped At: 1.010 SG 2.56 Plato


Total Mash Volume L: 27.34 - After Additional Infusions

All temperature measurements are degrees Celsius.


Notes
-----

Based on Mike McDowells ABA American Brown Ale - 2004 AHA Gold Medal
The 80 ounces of Cascade for 0 minutes is a hopback.

 

[3GumsBrewing]

Hi All, this is next weekends mission (had SWMBO secretly planning other things to do this weekend!)

Fingers crossed.

Oktoberfest

A ProMash Recipe Report

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

09-A German Amber Lager, Oktoberfest/Maerzen

Min OG: 1.050 Max OG: 1.064
Min IBU: 20 Max IBU: 30
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 5.40
Anticipated OG: 1.057 Plato: 14.15
Anticipated SRM: 6.0
Anticipated IBU: 35.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 80 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
51.9 2.80 kg. Vienna Malt Germany 1.037 3
27.8 1.50 kg. Pilsener Germany 1.038 2
18.5 1.00 kg. Munich Malt Australia 1.038 6
1.9 0.10 kg. CarAmber France 1.034 30

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Tettnanger Pellet 4.70 9.8 First WH
15.00 g. Hersbrucker Pellet 2.90 6.0 First WH
25.00 g. Tettnanger Pellet 4.70 18.1 80 min.
10.00 g. Hersbrucker Pellet 2.90 0.7 5 min.
10.00 g. Tettnanger Pellet 4.70 1.1 5 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)

Yeast
-----

WYeast 2206 Bavarian Lager

Cheers
DK

 

[Peter Wadey]

G'day Barry,
I see those '06 Fuggles flowers have been put to good use then

2 beers here on Sunday too - Bramling Cross Bitter (single varietal) &
another one of those smelly Amarillo Pale Ales but with 65% Vienna base.

Rgds,
Peter

 

[bconnery]

G'day Barry,
I see those '06 Fuggles flowers have been put to good use then

2 beers here on Sunday too - Bramling Cross Bitter (single varietal) &
another one of those smelly Amarillo Pale Ales but with 65% Vienna base.

Rgds,
Peter

Peter,
would you be able to post, or PM me, some details on how you used the Bramling Cross? Got some sitting waiting for an upcoming brew and just trying to think about how much to split between bitter, flavour etc.

I've got a basic recipe I tweak for bitters grain etc. wise so more just curious about experience with using that particular hops...

I'll be picking Ross's brain at the next meeting if I remember too...

Cheers

Ben

 

[Ross]

I'll be picking Ross's brain at the next meeting if I remember too...

Hi Ben,

I use in BX in most of my bitters - I'd use it pretty much the same as you use progress.
My best recipe to date is here. The Bairds choc is actually 1300 EBC, so would halve this next time - the beer was a tad too dark.

Carbrook Best Bitter

Type: All Grain
Date: 2/02/2007
Batch Size: 29.00 L
Boil Size: 37.92 L
Boil Time: 90 min
Brewhouse Efficiency: 92.0
Taste Notes:

Ingredients

Amount Item Type % or IBU
3.70 kg Pale Malt, Maris Otter (5.9 EBC) Grain 86.0 %
0.20 kg Caramunich III (Weyermann) (139.9 EBC) Grain 4.7 %
0.20 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4.7 %
0.10 kg Carared (Weyermann) (47.3 EBC) Grain 2.3 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 2.3 %
30.00 gm Bramling Cross [8.60%] (10 min) Hops 8.7 IBU
15.00 gm Challenger [8.30%] (25 min) Hops 8.0 IBU
20.00 gm Goldings, East Kent [5.10%] (25 min) Hops 6.6 IBU
30.00 gm Goldings, East Kent [5.10%] (10 min) Hops 5.1 IBU
30.00 gm Bramling Cross [8.60%] (20 min) (Aroma Hop-Steep) Hops -
30.00 gm Goldings, East Kent [5.10%] (20 min) (Aroma Hop-Steep) Hops -
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.00 tsp salt (Boil 90 min)
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale

Beer Profile
Measured Original Gravity: 1.043 SG
Measured Final Gravity: 1.016 SG
Actual Alcohol by Vol: 3.5 %
Bitterness: 28.3 IBU Calories: 407 cal/l
Est Color: 23.7 EBC

 

[bconnery]

Cheers Ross. That all looks pretty good.

I was also thinking about combining it with some other ones in a hoppy English IPA but I do want to let the flavour of the hop come through so I'll have to decide whether that's the best plan or not...

 

[Barry]

Good day
Yes Pete, I have about 20 grams left. I went a bit hopping mad.

 

[Peter Wadey]

Peter,
would you be able to post, or PM me, some details on how you used the Bramling Cross? Got some sitting waiting for an upcoming brew and just trying to think about how much to split between bitter, flavour etc.

I've got a basic recipe I tweak for bitters grain etc. wise so more just curious about experience with using that particular hops...

I'll be picking Ross's brain at the next meeting if I remember too...

Cheers

Ben

Ben,
Single varietal to re-aquaint myself with this hop as last time I tasted it was back in '02 (out of a 2 litre water cooler if I remember rightly....).
I have not made anything with it before, so just going to suck it & see.
The details are:
Bittering addition to give 38IBU for BU:GU 0.76
90g/hl 20min
97g/hl Flameout - immersion chilled

(No, I don't brew in hectolitres, it's just a volume I think is easier to work with when thinking about hopping. Just like a prefer to think in % for grain & not grams)

Rgds,
Peter

 

[devo]

anyone got a simple AG recipe for a Coppers Sparkling Ale?

 

[Stuster]

Don't have anything for that, devo, though there are quite a few threads on Coopers tucked away on the site somewhere.

I brewed a Northern Brown Ale yesterday. Still in the no-chill cube and I should be pitching it with the Australian Ale yeast (WLP009) on the weekend.

Brown Betty

26L batch

4kg JW Trad Ale
300g JW Crystal wheat
150g JW Dark Crystal
150g Bairds Brown
150g Bairds Pale Chocolate

2 teaspoons chalk CaCO3

30g Challenger (6.6%) @ 60
15g EKG(5.7%) @15
10g EKG @ FO
5g Challenger @ FO

OG 1049
EBC 34
IBU 26

Smelled beautiful during the boil. It's been too long since I did something darker.

 

[razz]

Just knocked out a snpa clone.