What are you brewing?

[Fingerlickin_B]

Yet another APA for me (hoping to brew Easter Monday)

Basic stuff, lots of Amarillo, maybe some Cascade and some Nugget or POR for bittering.

5kg of Wyerman Pils as a base with some torrefied wheat thrown in.

A pattern is developing here...super basic (grain-wise) APAs...I love 'em! :chug:

PZ.

 

[warrenlw63]

I went a tad silly and punched out 2 AG brews today

1st one being 45ltr of my APA hop fantastic. 2nd being 45ltr Coopers Sparkling Ale copy.

90ltr of beer in one day... :blink: In addition to the other 80ltr of Stout and Czech larger I've got happily fermenting away I don't think I need to brew for awhile.....
cheers to warren for popping over today for a quick visit.

No worries Devo. Was my pleasure and really enjoyed checking out the rig.

You've got me thinking about brewery configuration, pumps and Horizon hops. Just got my daughter in time too. :lol:

Think I'll go with the Coopers clone Monday. B)

BTW... Did the 15 min Hallertau addition fall in by accident?

Warren -

 

[jimmyjack]

Brewin my CAP again as my first keg is almost gone

Lemon Yellow Sun
Brew Type: All Grain Date: 3/02/2007
Style: Classic American Pilsner Brewer: jim
Batch Size: 25.00 L Assistant Brewer:
Boil Volume: 33.60 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 % Equipment: My Equipment
Actual Efficiency: 76.6 %

Taste Rating (50 possible points): 48.0
best lager I have ever tasted!!!! to better it I may need to mash a tad lower next time and up the saaz on the late gift addition

Ingredients Amount Item Type % or IBU
4.00 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 75.5 %
1.00 kg Corn, Flaked (1.3 SRM) Grain 18.9 %
0.30 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5.7 %
20.00 gm B Saaz [7.00%] (60 min) Hops 14.9 IBU
30.00 gm B Saaz [7.00%] (10 min) Hops 8.1 IBU
40.00 gm B Saaz [7.00%] (3 min) Hops 3.7 IBU
1.00 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
22.00 L Rain water Water
1 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager

Estimated Original Gravity: 1.046 SG (1.044-1.060 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.012 SG (1.010-1.015 SG) Measured Final Gravity: 1.016 SG
Estimated Color: 3.0 SRM (3.0-6.0 SRM) Color [Color]
Bitterness: 26.6 IBU (25.0-40.0 IBU) Alpha Acid Units: 0.7 AAU
Estimated Alcohol by Volume: 4.4 % (4.5-6.0 %) Actual Alcohol by Volume: 4.4 %
Actual Calories: 474 cal/l

Happy Easter, JJ

 

[Tyred]

Hopefully making up a simple dark ale.

Coopers dark ale kit
1kg light DME
500g Brown Sugar
250g Chocolate Malt (Steep ~ 20 - 30 min)
Hallertau hops 10g @ 20 mins
10g @ flameout
Brewcellar English Ale Yeast (If this is dead , probably switch to US-56)

This is assuming I can bottle the porter and rack the brown ale first.

 

[NRB]

I'm going to wiegh out my grains shortly for an overnight mash on this one:

NRB's Old Peculier Clone

A ProMash Recipe Report

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

19-A Strong Ale, Old Ale

Min OG: 1.060 Max OG: 1.108
Min IBU: 30 Max IBU: 80
Min Clr: 25 Max Clr: 68 Color in EBC

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

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 5.87
Anticipated OG: 1.063 Plato: 15.42
Anticipated EBC: 53.7
Anticipated IBU: 35.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 17.00 Percent Per Hour
Pre-Boil Wort Size: 32.21 L
Pre-Boil Gravity: 1.047 SG 11.64 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
-----------------------------------------------------------------------------
73.2 4.30 kg. TF Maris Otter Pale Ale Malt UK 37.00 7
9.8 0.57 kg. Crystal 55L Great Britian 34.00 145
4.9 0.29 kg. TF Torrefied Wheat UK 35.00 3
2.4 0.14 kg. JWM Roasted Malt Australia 32.00 1613
9.8 0.57 kg. Cane Sugar Generic 46.21 0

Potential represented as Points per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Fuggle Pellet 5.00 25.7 60 min.
27.00 g. Wye Target Pellet 11.00 10.2 15 min.


Yeast
-----
Munton's Gold



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

Mash Type: Single Step

Grain kg: 5.30
Water Qts: 14.00 - Before Additional Infusions
Water L: 13.25 - Before Additional Infusions

L Water Per kg Grain: 2.50 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 0
Mash-out Rest Temp : 75 Time: 0
Sparge Temp : 75 Time: 0


Total Mash Volume L: 16.79 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.



Any comments before I go ahead? :chug:

 

[Fingerlickin_B]

I've come to the point where my APAs are not giving me what I want in the flavour department and so yet more hops again <_<

Please tell me, in the recipe below, is adding a heap of late hops like indicated what "hopbursting" is?

Damn, I hope it works, brewing this tomorrow:



Even using an almost all-Pils grist I'm really having trouble overcoming the malt/hop flavour profile and think it may have something to do with the not-so-vigorous boil attained when using my electric element...so what ProMash says with regards to IBUs and such cannot be taken as gospel in my case :unsure:
(plus given the effects of drinking my produce, I'd say efficiency is probably much better than the set 75%...although I've not even bothered to check with a hydrometer since setting up this gear...been too pissed :lol: )

PZ.

 

[Fingerlickin_B]

NRB, please excuse my ignorance, but I have question or two:

You say "overnight mash",
The info given quotes all mash times as "0".

I know I'm missing something here, being very new to the AG game.

Could you please explain what's going on to me? (PM if you don't want to clog this thread with off-topic stuff)

Cheers :beer:

PZ.

 

[NRB]

I'll try to answer both posts here. I understood hopburst to be multiple hop additions, almost continual hopping throughout the boil rather than a single huge addition. This gives a more 'rounded' flavour and aroma for want of a better word.

As for my overnight mashing, Promash doesn't allow me to enter such a long timeframe so I didn't input the data.

 

[Fingerlickin_B]

I'll try to answer both posts here. I understood hopburst to be multiple hop additions, almost continual hopping throughout the boil rather than a single huge addition. This gives a more 'rounded' flavour and aroma for want of a better word.

As for my overnight mashing, Promash doesn't allow me to enter such a long timeframe so I didn't input the data.

Thanks for that, I appreciate the reply

Could you please elaborate on the overnight mashing bit?

Do you mash in at a certain temp and then just leave it and ignore the decrease in temperature or what? As you can see I'm still very confuzzled h34r:

PZ.

 

[Stuster]

FB, as NRB says, hopbursting is all (or most) of the hops from 30 onwards, usually every 5 minutes. So why not try adding the the Amarillo 25g @ 30, 20, 10, 5, 0. Then dry hop with what you've got left (or 35g say) and bitter with some of the Nugget if you need to. I've recently found dry hopping to be great (especially for no-chilling). :chug:

 

[NRB]

Could you please elaborate on the overnight mashing bit?

Do you mash in at a certain temp and then just leave it and ignore the decrease in temperature or what? As you can see I'm still very confuzzled h34r:

In a nutshell, yes. There have been a couple of threads in the past Overnight Mashing comes to mind. I've only done and ONM once and it worked out okay - it did drop a lot even though I wrapped it all up in blankets, but I did leave it for more than 12 hours.

 

[Jye]

Fingerlickin, If you are going to use 150g of hops then give hopbursting a go like Stuster suggested. If you can use 2 different hops for complexity and I would only hop it to about 40 IBUs.

 

[Doc]

Just transferred to two cubes my latest Alt.

Doc

 

[sqyre]

Tommorrow i will be firing up the "Stairway"

I'm looking at 2 double batches of Mothballs Golden Ale clone...to keep me in stock..

Although i have already encountered a serious keg shortage..

May have to invest in some new cubes..I have a heap but they havent been in service for quite a while..

I was looking at an old fermenter considering wether to clean it out and use it and when i turned the tap the whole thing snapped into 3 pieces... :lol:

Definatly time for a gear upgrade..

Sqyre..

 

[Fingerlickin_B]

Thanks for the hopping advice guys, but...oops too late:



Will take the advice on board next time (hopefully tomorrow if I can source more grain) :beer:

BTW, the smell when cubing was great and a taste of my sticky fingers (after some spillage) also gave great promise

PZ.

 

[Steve]

Just finished cleaning up after this:

Munich 58 Ale

23 litres

3kg Munch Type 2
2 kg Mariss Otter
25gms Roasted malt


65 gms Saaz @ 60 mins
20 gms US Tettnant @ 30 mins
10 gms Hall Mittlwfruh @ 15 mins + whirlfloc
10gms HM @ 0 mins

Nottingham dry yeast x 1

Mashed at 65

cant type - half pissed :super: tis gonig to be a strang one.
Cheers
Steve

P.S. OG 1050

 

[Jazzafish]

My first brew in well over a month... just mashed it in!

It is an all progress ESB, using some hops I won in a comp... thankyou craftbrewer for sponsoring. :beerbang:

See how these hops taste :chug:

Progress ESB

A ProMash Brewing Session - Recipe Details Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 4.85
Anticipated OG: 1.050 Plato: 12.30
Anticipated EBC: 18.6
Anticipated IBU: 31.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
92.8 4.50 kg. Bairds Marris Otter Great Britain 1.037 5
4.1 0.20 kg. Bairds Torrified Wheat 1.030 1
2.1 0.10 kg. JW Crystal Australia 1.002 110
1.0 0.05 kg. JW Roasted Black Australia 1.035 893

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Progress Whole 5.70 23.2 60 min.
20.00 g. Progress Whole 5.70 7.9 30 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Unit(s)Whirfloc Tablet Fining 20 Min.(boil)


Yeast
-----

White Labs WLP005 British Ale

 

[matti]

Bunny pale Ale Partial

What was left in brew cupboard to make space for winterbrewing

2kgs pale barley
2.5 kgs liquid pale malt (1.5 kgs black Rock)
+left overs (Dextrin sugar and dme approx .5 kilo
mashed at 66 dropped to 63.

Fly sparged to 16 litres with 80 degrees h2o
Boil an hour
golding 25g 60 min
80 g Hallertauer 50 min
25 g Saaz 10 min
1tablet whirlflock 10 min
Added 1kgs malt for 60 min added blackrock can at end
US-56
topped up to 22.5 litres
No water adjustment made

may have to dry hop this one
very malty
OG 1.054
4 hour since pitch and action

 

[goatherder]

I just pitched the yeast on this one:

Oatmeal Stout
OG 1.048
77% Maris Otter
8% Instant Oats
6% Pale Choc (500EBC)
4% Dark Crystal (350EBC)
5% Roast Barley, added 10mins before the end of the mash
52g Willamette Flowers at 60 min - 30 IBU
Wyeast 1318 from slurry

It's as black as coal and smells divine. My very first stout.

 

[brendanos]

Brewed an Alt today, 20% Pils, 30% Vienna, 30% Munich, 20% Dark Munich and a touch of ground Carafa Sp III, hopped to 50IBU with Spalt and Horizon, flavoured with Spalt, Spalt, NZ Hallertau, Saaz, and Spalt. Hopefully can keen it down at 17 degrees for the 1007 to behave.

Would love to brew a few more beers (english bitter, imp pils, weizen doppelbock, iipa) before my uni mid-semester break is over, though my warehouse job hasn't payed me since returning there 6 weeks ago, so I see that dream fading fast... hopefully my beer demo job will finance at least one more brew.