What are you brewing?

[devo]

I currently have an AG pilsner in primary at the moment.

 

[Jye]

Im half way through the mash of my first Saison Had a slight problem hitting the mash temp since my old thermometer is way out compared to the Mashmater and that is what I used to measure the HLT temp.

 

[Duff]

A bit of filtering and cleaning today. Did two 40L batches yesterday which have started to ferment. PLanning my first Dubbel for next weekend.

The first was a golden strong along the lines of Duvel.

06-47 Duvel

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 12.70
Anticipated OG: 1.078 Plato: 18.99
Anticipated SRM: 3.7
Anticipated IBU: 31.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.6 11.00 kg. JWM Export Pilsner Australia 1.037 2
3.1 0.40 kg. Weyermann Carapils (Carafoam) Germany 1.037 2
10.2 1.30 kg. Cane Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Styrian Goldings Pellet 5.40 27.4 60 min.
64.00 g. Czech Saaz Pellet 3.00 3.7 15 min.


Yeast
-----

WYeast 1388 Belgian Strong Ale


The second was a 100% Columbus APA to get a feel for this hop. I'll split this batch and ferment with US56 and WLP001 to do a side by side comparison.

06-45 Columbus APA

A ProMash Recipe Report

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

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 8.75
Anticipated OG: 1.052 Plato: 12.87
Anticipated SRM: 6.6
Anticipated IBU: 46.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.6 6.00 kg. JWM Traditional Ale Malt Australia 1.038 3
22.9 2.00 kg. JWM Light Munich Australia 1.038 10
8.6 0.75 kg. Powells Wheat Australia 1.038 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Columbus Pellet 11.10 27.1 60 min.
30.00 g. Columbus Pellet 11.10 9.1 20 min.
30.00 g. Columbus Pellet 11.10 5.4 10 min.
30.00 g. Columbus Pellet 11.10 4.5 5 min.
50.00 g. Columbus Pellet 11.10 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale/US56


Cheers.

 

[Jye]

The second was a 100% Columbus APA to get a feel for this hop. I'll split this batch and ferment with US56 and WLP001 to do a side by side comparison.

Hey Duff where did you get the columbus?

 

[mike_hillyer]

I'm knocking at a few light ales with saaz hops for summer drinking.

I'm also doing an alcoholic lemonaide and then a mullberry wine. I like brewing with the fruit that grows on our property.

The orange wine I did was good but someone said on this site drink it young as it will get more tart with age. Whoever said that was completely correct.

 

[Weizguy]

Just last night, I removed some wort from my NSW Xmas case weizen and topped up the yeast culture with it.

Once that is revving, I'll pitch into the no-chilled Step-infusion mashed weizen wort.
Should be bottled and ready to go as soon as the case hits your doorstep and the beer is chilled.

That, of course, is a big boast, as many things can go wrong 'tween here and there.

Vital stats: OG -1.055, Volume 32 l; 11.1 Ibu of Saaz B, Grist - 60% JW wheat, 36% Weyermann Bo-pils, 4% Weyerman Carafoam.
Mash temp - 30 min at 50C and 60 min at 65 C. Boil 90 min. Hops for 60 min.
Est alc - 5.4%
Ferment at 20 - 22C

Beerz
Seth out

*Edit - Yeast cake will be used progressively for a Dunkelweizen and an Aventinus Weizenbock clone

 

[Doc]

Brewed my Xmas Case Saison yesterday and she is happily burping along this morning with a fresh vial of WLP565 used after being built up twice on the stirplate. Will let the brew warm up after about 7 days so she finishes out nicely.

Beers,
Doc

 

[goatherder]

Wow Duff, that's almost the exact same recipe I used for my tripel which picked up a bronze at ANAWBS. I used Fuggles instead of Styrians and chinese yellow lump sugar instead of normal sugar.

I've just finished brewing my xmas case contribution - a late hop only APA. I even hit my gravities for once...

 

[DJR]

The Xmas case Kolsch contribution is bubbling away, currently down to 1018 from 1048, another 10-15% attenuation to go, but already it's tasting pretty good. Very clean with a tiny hint of esters. The recipe is already up in the recipes section. Once it hits terminal gravity, i'll give it a slight diacetyl rest and then crash chill it for 2-3 weeks before bottling. Should be *just* ready to drink a week or two after the swap date.

Next cab off the rank is harder to pick, i have a few different recipes ready to try out when i get a chance and some free bottles - a Schwarzbier/Czech Dark Lager using WLP810, a Special Bitter (using Pacman!), a Hefeweizen with W-68, an AIPA or IIPA using Pacman and/or an Alt yeast, something using Peated malt and Chocolate Wheat (a porter probably) and a Belgian Wit. So many brews, so little time.

 

[Jazzafish]

Just Pitched the yeast to an amber ale:

Amber Ale Idea

A ProMash Brewing Session - Recipe Details Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 5.00
Anticipated OG: 1.053 Plato: 13.02
Anticipated EBC: 23.7
Anticipated IBU: 25.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
40.0 2.00 kg. JW Pilsner Australia 1.039 3
40.0 2.00 kg. JW Traditional Ale Australia 1.039 6
8.0 0.40 kg. JW Amber Australia 1.038 34
6.0 0.30 kg. Weyermann Dark Wheat Germany 1.039 18
5.0 0.25 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
-----------------------------------------------------------------------------
12.00 g. Super Pride Pellet 14.10 22.5 First WH
14.00 g. Willamette Pellet 4.90 3.4 20 min.


Yeast
-----

White Labs WLP060 American Ale Yeast Blend

Maybe a bit too much amber/crystal... see how it turns out. :chug:

 

[Whistlingjack]

I have just racked 20litres of hefeweizen onto 1kg of raspberries.

This will be my xmas gift beer.

 

[Weizguy]

So, DJR, you're pretty keen on the Pacman U won/ordered, aren't U?

Yep, so many beers to brew. My weizen is bubbling away. Hope I get all the right flavours at 20C. If not, I'll have to do a warmer batch. Bananas in your Kmas Kase!

Save me a Czech dark, and I'll swap ya something I made.

'Tis the season to brew lager, falalalalala-etc. Cali lager yeast season. Still cool enough to save the strain on the ferment fridge. Bock, Oktoberfest, Helles, Bohemian, dark Bohemian Dunkel (Cerny, on the Kozel label), Dortmunder, Munich dunkel, Baltic porter, Maibock, Vienna, Alt, Kolsch (Mash Paddle contenders, or good Summer quaffer), Wits, Dunkelweizen and maybe an Imperial Weizenbock?

How's this recipe...
(Copied and pasted from Beer Smith)
Paul Newman's Retarded Black Pufferfish Bavarian Dunkelweizen
Style: Dunkelweizen Brewer: Seth
Batch Size: 24.98 L Assistant Brewer:

3.50 kg Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 58.3 %
1.00 kg Pilsner - Bohemian (4.0 EBC) Grain 16.7 %
0.30 kg Carafa I (Weyermann) (630.4 EBC) Grain 5.0 %
0.30 kg Caramel Wheat Malt (90.6 EBC) Grain 5.0 %
0.30 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.0 %
0.30 kg Melanoidin (Weyermann) (59.1 EBC) Grain 5.0 %
0.30 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 5.0 %
28.30 gm Tettnang [4.50%] (30 min) Hops 9.5 IBU
10.00 gm Perle [6.80%] (60 min) Hops 6.6 IBU

Beer Profile Estimated Original Gravity: 1.055 SG (1.044-1.056 SG) Measured Original Gravity: ? SG
Estimated Final Gravity: 1.014 SG (1.010-1.014 SG) Measured Final Gravity: ? SG
Estimated Color: 45.3 EBC (27.6-45.3 EBC) Color [Color]
Bitterness: 16.1 IBU (10.0-18.0 IBU) Alpha Acid Units: 1.0 AAU
Estimated Alcohol by Volume: 5.4 % (4.3-5.6 %) Actual Alcohol by Volume: ? %
Actual Calories: 517 cal/l

This goes into one of the fermentors of my Kmas Weizen.

Any thoughts? The Carafa was a slip of the wrist, didn't want that much.
A bit roasty for a Dunkel? Could I call it Schwarzweizen? Should I call it a flying donkey? Prob not...
Doc? maybe a split batch of Schwarzweizen/ IWB (Imperial Weizen Bock) by boiling an amount of wort longer to produce say 10 litres of 1.080ish wort.

Seth out

 

[DJR]

So, DJR, you're pretty keen on the Pacman U won/ordered, aren't U?

Yep, so many beers to brew. My weizen is bubbling away. Hope I get all the right flavours at 20C. If not, I'll have to do a warmer batch. Bananas in your Kmas Kase!

Save me a Czech dark, and I'll swap ya something I made.

'Tis the season to brew lager, falalalalala-etc. Cali lager yeast season. Still cool enough to save the strain on the ferment fridge. Bock, Oktoberfest, Helles, Bohemian, dark Bohemian Dunkel (Cerny, on the Kozel label), Dortmunder, Munich dunkel, Baltic porter, Maibock, Vienna, Alt, Kolsch (Mash Paddle contenders, or good Summer quaffer), Wits, Dunkelweizen and maybe an Imperial Weizenbock?

How's this recipe...

If i make a Czech Dark/Cerny Pivo for ya then i will definitely be expecting something in return! I have a recipe loosely based on Flekovaky from Gerard, have all the ingredients just need the bottles, not sure whether to use WLP810 at a high temp or use WLP802 at 12C like it should be authentically. Next time i go up to the Barringtons to camp i can come and swap a couple of bottles with you or something if you really want a Cerny

I have no idea what you are trying to brew in your recipe, looks like a DunkelWeizen mixed with a porter! :unsure:

 

[barfridge]

Doing a Belgian strong golden ale atm, pretty much a pilsner on 'roids.

4.5kg pils malt
800g candi sugar
500g wheat
350g carapils
hopped to 28 IBU with hallertau
1762 belgian abbey II yeast, started at 22 degrees, currently 24, will hope to end it at about 27 degrees

OG was 1.070, and colour was pale (8.5 EBC)

If all goes well this will be my Christmas case beer. It's really just a light one to get a healthy yeast cake to pitch my WCB christmas comp monster, which will be a 1.100 Rochefort 10 clone.

 

[Fingerlickin_B]

Sick to death of these low temp Ales I've been producing that are too "crisp" for want of a better word.

This weekend I'll be chucking something (anything dammit) together and fermenting with either recultured Coopers yeast or Windsor and keeping it closer to the 20 degree mark...bring on the "homebrew taste"! :beerbang:

PZ.

 

[warrenlw63]

Tis Saison season.

I've just finished setting up an insulated cabinet, infra red heatlamp and fridgemate temp controller to keep her at a nice freezing 30 degrees. Giddyup. :lol:

It all goes off on Cup day. Recipe is simpler grainbill-wise than last year. Want something sort of similar to Dupont. :beerbang:

Saison Part Deux

A ProMash Recipe Report

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

16-C Belgian & French Ale, Saison

Min OG: 1.048 Max OG: 1.080
Min IBU: 25 Max IBU: 45
Min Clr: 12 Max Clr: 31 Color in EBC

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

Batch Size (L): 47.00 Wort Size (L): 47.00
Total Grain (kg): 10.00
Anticipated OG: 1.054 Plato: 13.24
Anticipated EBC: 9.4
Anticipated IBU: 31.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
10.0 1.00 kg. JWM Wheat Malt Australia 1.040 4
45.0 4.50 kg. Weyermann Pilsner Germany 1.038 4
45.0 4.50 kg. Baird's Golden Promise Pale A UK 1.037 7

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Goldings - E.K. Pellet 5.20 21.4 60 min.
30.00 g. Hallertauer Pellet 4.20 8.7 60 min.
15.00 g. Goldings - Kent Pellet 5.20 1.1 10 min.
57.20 g. Goldings - Kent Plug 5.20 0.0 0 min.


Extras

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


Yeast
-----

WYeast 3724 Belgian Saison


Warren -

 

[Voosher]

I'd like to say I'm popping my Belgian cherry but it's more a golden ale.

My first ever Belgian based on TDA's "Fly Blown Belgian" something like this:

90% Pils
7% Munich
2% Crystal (JW CaraMalt and CaraAroma)
1% Melanoidin

give or take a few grams here and there
plus about 150g light Candi sugar

Bittering with Fuggles (closest I've got at the moment to Styrians)
Around 1g/l Spalt for flavour @ 15m

Target OG around 1070; Target IBU's around 30

Wyeast 1762

 

[Stuster]

Brewed my Xmas Case Saison yesterday and she is happily burping along this morning with a fresh vial of WLP565 used after being built up twice on the stirplate. Will let the brew warm up after about 7 days so she finishes out nicely.

Beers,
Doc

Any chance of you not filtering this saison, Doc? Would love to have a sample of this yeast.

No brewing for me. A week of bottling. Bottled an APA yesterday. Today the Xmas case all bottled and should be very ready to drink by swap time. And a cherry wheat from half of the ISB American wheat beer.

Spring brewing is finished. Now on to the Belgians. :chug:

 

[barfridge]

vossher: look amazingly similar to my brew (look up a couple of posts). Let us know how it goes.

 

[Jye]

Tis Saison season.

I've just finished setting up an insulated cabinet, infra red heatlamp and fridgemate temp controller to keep her at a nice freezing 30 degrees. Giddyup. :lol:

I have my first saison brewing at 25C and damn the yeast is slow, Im thinking about moving it next to the water heater this weekend in an attempt to get the temp up.

Tonights brew will be a double batch of all simcoe american wheat, half will be bottled for the Xmas case and the rest kegged for the day.