What are you brewing?

[Jye]

That looks amazing, please post a pick of the final wort colour.

 

[Steve]

if you look at Docs rice long enough im sure it starts to move :blink: is it just me?

 

[Fents]

Did two batch's yesterday :

1st - An English IPA that im gonna throw corriander seeds and orange peel into.

2nd - A Honey Blonde

Started at 9am finished cleaning up by 4.30pm.

I dont think double batch's are good for beginners. Was hard work. Plus my gas bottles ran out 45mins into the last boil so i just threw the aroma hops in, the whirfloc and let it sit for 10-15mins then into the fermenter.

 

[Doc]

Wow, how does the red rice taste, Doc?
I work just a few doors away from that shop in Campbell st you got it from.
May try some when I eventually move to partials.

To be honest I had a hiccup with the rice cooker, and forgot to taste it in my rush to get it into the mash and take a picture.

That looks amazing, please post a pick of the final wort colour.

Will do.
70 mins left to go on the mash.
Used 500gr (2.3kg Pils, 2.3kg Wheat), so should give it a nice red tinge.

Doc

 

[Ash H]

Have the following extract & spec grain brew in the fermenter atm...

4l boil (only have a small pot)
500gm LDME
250gm medium crystal
8gm PoR (9.1%aa) & 2gm Amarillo (8.9%aa) @ 60min (11.3 IBU)
10gm Amarillo @ 20min (6.8 IBU)
10gm Amarillo @ 10min (4.1 IBU)

1.5kg Extra pale malt extract stirred in at flameout
Made up to 20l, US56 yeast

Made similar previously with more PoR for bittering & a single 10gm @15min of Amarillo & it was bloody nice so hopefully this is an improvement. Fermenting at 18-20deg

 

[devo]

I'm going to start fermenting 40ltrs of Stout tonight when I get home from work. If my wyeast London Ale III starter that I prepared last night is anything to go by it should turn out a corker. The little buggers are going nuts. :beerbang:


Using Stout wort and yeast nutrient helps..

 

[Bobby]

Just mashed in, used farb malt rather than carafa.

A ProMash Brewing Session - Recipe Details Report

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

13-B European Dark Lager, Schwarzbier

Min OG: 1.044 Max OG: 1.054
Min IBU: 25 Max IBU: 35
Min Clr: 20 Max Clr: 40 Color in SRM, Lovibond

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

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.73
Anticipated OG: 1.055 Plato: 13.68
Anticipated SRM: 24.6
Anticipated IBU: 27.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
43.6 2.50 kg. Weyermann Pilsner Germany 1.038 2
4.0 0.23 kg. Weyermann Carafa Special III Germany 1.035 660
26.2 1.50 kg. JWM Dark Munich Australia 1.039 13
26.2 1.50 kg. JWM Wheat Malt Australia 1.040 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
15.00 g. Northern Brewer Pellet 9.50 18.2 60 min.
45.00 g. Hallertauer Mittelfruh Whole 4.50 7.9 20 min.
20.00 g. Hallertauer Mittelfruh Whole 4.50 1.7 5 min.


Extras

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


Yeast
-----

White Labs WLP800 Pilsner Lager

 

[Doc]

That looks amazing, please post a pick of the final wort colour.

Started the sparge and it had no attributable colour from the rice, so I cooked up the other 500gr and added it for a mash out. Sparging now, and there seems to be some colour coming though.
Will post a piccie post sparge, of hopefully a red tinged wort

Doc

PS: Blew up the rice cooker :angry:

 

[Stuster]

Didn't manage to get any brewing done on the weekend, so I'm doing two brews today.

First up was the Brewboard Community Spring Ale. Scaled it down a bit in gravity and bitterness for some easy drinking. :chug:

38L batch
OG 1047
IBUs 30
EBC 9

1.7kg Weyermann Munich I
1.2kg JW Export Pilsner
1.2kg Bairds Maris Otter
1.2kg Weyermann Vienna
1.2kg JW Wheat

3g gypsum in mash

60g Amarillo FWH
20g EKG @ 20, 15, 10, 5
2 plugs Czech Saaz LWH (one in each no-chill cube)

I'm going to do half of it with Wyeast 1007, and the other half I'm not sure, but possibly with the WL320. It's the American Hefeweizen yeast, but it's basically a clean ale yeast and it was originally an Altbier yeast.

And I've just mashed in a Robust Porter, at the top end of the scale for winter nights. :super:

38L batch
Expected OG 1064
Expected IBUs 49
Expected EBC 55

7.5kg JW Trad Ale
500g JW Dark Crystal
350g JW Chocolate malt
300g Bairds Pale Chocolate
300g JW Amber malt
300g Bairds Brown malt

10g CaCO3 in mash

40g Target (11%) @ 60
Willamette (4.9%) 60g @60, 40g@15

This one smelled great at mash in. Half will definitely be done with the Timothy Taylor yeast. The other half I was thinking of WLP009, the Coopers yeast. Has anybody used this yeast for a porter (or a stout)?

 

[Jye]

Started the sparge and it had no attributable colour from the rice, so I cooked up the other 500gr and added it for a mash out. Sparging now, and there seems to be some colour coming though.
Will post a piccie post sparge, of hopefully a red tinged wort

Doc

PS: Blew up the rice cooker :angry:

Wont you get unconverted starches in the kettle if you added the rice at mash out?

 

[crozdog]

i did the following irish red on Saturday:

54l batch
10kg JWM Ale
1kg JWM Crystal
70g Roast Barley
500g Wheat

45g 5% fuggles @60
45g 5% fuggles @ 30
30g 5.7% EKG @ 10

Mashed at 64-65

Ended up @ 1051 & 25 IBU into 2 cubes. Now to whip up a starter for the Wyeast Irish Ale smack pack.

BTW, Thanks for the EKG Stu!

 

[Doc]

Wont you get unconverted starches in the kettle if you added the rice at mash out?

I actually ended up cooling the second batch of rice to 66degC before adding, let it sit for 10 mins then started a slow sparge.

Seems this rice didn't really want to give up much of its colour. Seems most was left in the mash.
Fingers crossed there will be a hint of red left in the beer.

Doc

 

[Doc]

Well there is a hint, but that is about it.
Maybe I need to find another brand of read rice.
Here is the bottom of the kettle, and a small bottle that will be used for a starter.

Doc

 

[tangent]

dare i suggest normal rice and carared Doc?

 

[Doc]

dare i suggest normal rice and carared Doc?

I was inspired by Radical Brewing, to try something a bit different. Used my Bavarian Wezien that I had perfected as the base, and was looking for a real girly Weizen.
Yeah a little be of Crystal or Choc would have given the desired effect. At least I've tried brewing with rice now

Doc

 

[Steve]

As usual im pulling one out of my arse :blink:

Munich 58 Ale

3kg Munich Type 2
2kg Mariss Otter
25gms Roasted Malt

Saaz @ 60 mins
Hall Mittlefruh @ 30 mins
Hall Hersbrucker @ 15 mins & Whirlfloc
Saaz @ 10 mins
Hall Mittlefruh @ 0 mins

Nottingham Ale dry yeast x 1

Havent decided on hop weights yet. I did one similar a few months ago with pilsner malt instead of ale and S189 instead of Nottingham which was very nice. Thoughts, jeers, woohoos, forget it anyone?

Cheers
Steve

 

[DarkFaerytale]

it's a bit late but finally putting down that octoberfest/maerzen over the long weekend

1.056
23L
28 IBU
12.5 SRM
65% Eff.

all weyermann malts:
pilsner 2.6K
Munich II 1.5K
Vienna 1.5K
Melanoidin .3K
caramunich I .2K
carawheat .2k

hallertau hersbrucker 43G first wort hop

1tsp calcium carbonate
1tsp table salt

wyeast 2206 baverian lager

this is my first lager in the new brewfridge so i can brew it at 9C

i'm going to dump a dopplebock onto the primary trub in a couple weeks time (don't tell the style police)

-Phill

 

[Doc]

Just about to start the sparge on a Kolsch. Tomorrow should be an Alt. Keeping it German

Beers,
Doc

 

[Asher]

Radical Brewing as well this Easter long weekend....

Original Inspiration from Guest Lurker

Going to make a Bergamot Tea Rice lager. It will be a similar recipe to the GT Rice Lager but I'm going to infuse some locally made Earl Grey tea. Earl Grey Tea is flavoured with the herb Bergamot (and this local brand is highly loaded with the stuff). As used in Deus Champaign beer... Well that's the idea anyway... Will see how it goes

 

[big d]

Your definetly on the fringe there Asher.Be interested to hear how it goes.