What are you brewing?

[Steve]

tangent.....just about to bottle the Wheat with T58. Tastes nice.....and yesterdays wheat with 3068 smells bloody beautiful..(huge krausen). Will let you know.
Cheers
Steve

 

[Norsman]

Okay, today was Altbier day, and my god it wasn't pretty. After somehow undershooting my sacc temps by 6 degrees after my first decoction, I quickly pulled another to get my temp up to 66*C. Unfortunately I somehow undershot my temp again and ended up with a 64*C sacc rest. I lived with it.

Then during the lauter I ended up with a stuck sparge right off the bat. Got about 1 liter of first runnings and that was it. I tried the old 'blow air up the hose' trick to no avail along with some other tricks, and after about 1/2 hour of trying different things it started going.

I modified batz'z Alt recipe to my needs... Hope it tastes as good as I'm sure his does.

4 Kg Canadain 2-row
1 Kg Munich
0.5 Kg CaraMunich
0.09 Kg Carafa III

56g Spalt (3.3%) @ 60 min
28g Spalt (3.3%) @ 40 min

2 packets of Danstar Nottinham

23 L Batch, 76% efficiency, SRM ~15, IBU ~38

 

[Doc]

40 mins left of the boil of my first Kolsch for the year. With all the hoppy beers I have on tap at the moment I decided I needed something a bit more pedestrian.
Have got the old mash tun setup with the old immersion chiller and frozen softdrink bottles to work as a pre-chiller as it is another stinker of a day here in Sydney and the tap water temp is really starting to get up there.

Doc

 

[PostModern]

Ran the maiden brew thru the tower of power yesterday. Hit target gravity pretty much bang on:

Batz's Alt

2.6Kg IMC Pilsner
2.6Kg JW Light Munich
200g CaraPils
50g Light Choc

20g Norther Brewer 60mins
30g Spalt 60 mins
20g Spalt 20 mins

OG 1.053 expected 1.054... close enough

Batch sparged for the first time on this gear too (hence the 2.6 instead of "even" 2.5kg of base malts). Also a touch more bitter than Batz's, I think. My spalt was only 4%AA, so I chucked in a little NB to bitter her up a touch. I also wanted IBUs in the 40's.

 

[Bobby]

still tossing up whether i should brew today, its near 40 under the varandah.
if i do i will brew a ND Bitter

 

[PostModern]

its near 40 under the varandah.

So it should take less time to come to the boil

 

[bconnery]

Put down my version of an alt yesterday...

Recipe: Alt
Brewer: Mooshells
Asst Brewer:
Style: Dusseldorf Altbier
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 10.00 L
Estimated OG: 1.048 SG
Estimated Color: 23.5 SRM
Estimated IBU: 47.5 IBU
Brewhouse Efficiency: 60.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
0.80 kg Light Dry Extract (8.0 SRM) Dry Extract 18.9 %
1.50 kg Extra Pale Liquid Extract (3.0 SRM) Extract 35.5 %
1.00 kg Munich Malt (9.0 SRM) Grain 23.6 %
0.30 kg Caramunich Malt (56.0 SRM) Grain 7.1 %
0.20 kg Wheat Malt, Ger (2.0 SRM) Grain 4.7 %
0.15 kg Chocolate Malt (450.0 SRM) Grain 3.5 %
0.10 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.4 %
0.08 kg Carafa II (412.0 SRM) Grain 1.9 %
70.00 gm Spalter [4.0%] (60 min) Hops 26.5 IBU
30.00 gm Northern Brewer [8.50%] (60 min) Hops 21.5 IBU
20.00 gm Spalter [4.0%] (10 min) Hops 2.7 IBU
0.10 kg Malto-Dextrin (1.0 SRM) Sugar 2.4 %



Bottled a dark ale today...

Recipe: Dark Ale
Brewer: Mooshells
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 7.00 L
Estimated OG: 1.052 SG
Estimated Color: 21.6 SRM
Estimated IBU: 38.8 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 45 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 kg Light Dry Extract (8.0 SRM) Dry Extract 50.0 %
1.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 25.0 %
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 5.0 %
0.20 kg Caraamber (30.0 SRM) Grain 5.0 %
0.15 kg Carafa II (412.0 SRM) Grain 3.8 %
0.10 kg Chocolate Malt (450.0 SRM) Grain 2.5 %
30.00 gm Sticklebract [13.50%] (45 min) Hops 33.9 IBU
20.00 gm Sticklebract [13.50%] (5 min) Hops 4.9 IBU
0.35 kg Malto-Dextrin (1.0 SRM) Sugar 8.8 %
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

 

[PostModern]

Okay, today was Altbier day, and my god it wasn't pretty. After somehow undershooting my sacc temps by 6 degrees after my first decoction, I quickly pulled another to get my temp up to 66*C. Unfortunately I somehow undershot my temp again and ended up with a 64*C sacc rest. I lived with it.

64 is a good mash temp. I use it for almost everything. I think any warmer and an alt would be too thick.

Put down my version of an alt yesterday...

An alty weekend.

 

[Jye]

Dunkelweizen for me today.

2.90 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 62.4 %
1.40 kg Munich I (Weyermann) (7.1 SRM) Grain 30.1 %
0.25 kg Caramunich I (Weyermann) (51.0 SRM) Grain 5.4 %
0.10 kg Carafa III (Weyermann) (525.0 SRM) Grain 2.2 %

30.00 gm Liberty [4.70%] (60 min) Hops 15.6 IBU
10.00 gm Liberty [4.70%] (5 min) Hops 1.0 IBU

1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

 

[jimmyjack]

Just brewed an American Ipa. Missed my strike temp by 5 degrees so I had to pour half the mash into ally pot, heat up and pour back into MT. I hit it spot on. Its times like that I wish I had one of those hand held elements. Anyhow the wort smells and tastes teriffic.

.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 74.4 %
1.00 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 14.9 %
0.45 kg Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 6.7 %
0.17 kg Carared (Weyermann) (24.0 SRM) Grain 2.5 %
0.10 kg Caraaroma (Weyermann) (178.0 SRM) Grain 1.5 %
20.00 gm Magnum [14.00%] (20 min) Hops 16.1 IBU
20.00 gm Simcoe [12.00%] (15 min) Hops 11.3 IBU
20.00 gm Centennial [10.00%] (10 min) Hops 6.9 IBU
40.00 gm Simcoe [12.00%] (1 min) Hops 2.0 IBU
50.00 gm Amarillo Gold [8.50%] (1 min) Hops 1.7 IBU
40.00 gm Centennial [10.00%] (1 min) Hops 1.6 IBU
0.29 oz Polyclar (Secondary 1.0 days) Misc
1.00 tbsp 5.2 Buffer (Mash 90.0 min) Misc
1.00 tsp Koppafloc (Boil 10.0 min) Misc
11.62 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
22.00 L Brisbane Water
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale



Beer Profile

Est Original Gravity: 1.064 SG
Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.4 % Actual Alcohol by Vol: 6.1 %
Bitterness: 39.6 IBU Calories: 556 cal/l

 

[Jye]

1.00 tbsp 5.2 Buffer (Mash 90.0 min) Misc

11.62 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
22.00 L Brisbane Water

JJ the recipe looks yum :chug: But why use 5.2 AND calcium sulfate? That much calcium sulfate straight into the mash would have been enough to bring your pH into the correct range.

 

[jimmyjack]

JJ the recipe looks yum But why use 5.2 AND calcium sulfate? That much calcium sulfate straight into the mash would have been enough to bring your pH into the correct range.

yea, the CS is just not for PH but to bring out the hops and make it a really bright hoppy beer.
Have tried this with my previous Nelson Summer Ale and it really made a difference. Maybe a bit over kill but i find it to sharpen the hop bite a bit. Also have read that 5.2 is not a replacement for normal brewing salts.

Cheers, JJ

 

[Jye]

yea, the CS is just not for PH but to bring out the hops and make it a really bright hoppy beer.
Have tried this with my previous Nelson Summer Ale and it really made a difference. Maybe a bit over kill but i find it to sharpen the hop bite a bit. Also have read that 5.2 is not a replacement for normal brewing salts.

Cheers, JJ

Ah yep, thats what I was thinking... 5.2 for the mash and calcium sulfate for the sulfur addition

Another question for someone in the know, does 5.2 alters the sulfur and chloride levels in the water or does it just buffer the calcium and magnesium?

 

[Ducatiboy stu]

Just got my Pillar red on the boil


Pillar Red

A ProMash Recipe Report

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

Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 4.88
Anticipated OG: 1.055 Plato: 13.48
Anticipated EBC: 47.4
Anticipated IBU: 29.7
Brewhouse Efficiency: 79 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
82.1 4.00 kg. JWM Traditional Ale Malt Australia 1.038 7
13.3 0.65 kg. Weyermann Carared Germany 1.034 350
4.1 0.20 kg. Weyermann Caraaroma Germany 1.036 48
0.5 0.02 kg. JWM Roast Barley Australia 1.036 1400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. EKG Plug 6.20 25.2 60 min.
16.00 g. EKG Plug 6.20 4.5 20 min.


Yeast
-----

Notingham ale

 

[jimmyjack]

Found the quote from another forum and someone we all know. Just-CJ

One more point about 5.2 Stabilizer -- if you normally add gypsum or other brewing salts for flavor or mouthfeel, you should still do the same thing when you use Stabilizer. I got that from Charlie Talley from Five Star.

Cheers, JJ

 

[Steve]

Doc - what was your Koelsch recipe?
Cheers
Steve

 

[Doc]

Doc - what was your Koelsch recipe?
Cheers
Steve

Hey Steve,

Here it is.

Doc's Kolsch
eff 78% 40 litres OG 1.046

6.3kg JW Trad Ale
0.52 Powells Wheat
0.52 Weyermann Vienna

49 gr Spalt 4.5% @ 60mins 27IBU
30 gr Perle 5.6% @ 25mins 5.6IBU

Beers,
Doc

 

[Steve]

Hey Steve,

Here it is.

Doc's Kolsch
eff 78% 40 litres OG 1.046

6.3kg JW Trad Ale
0.52 Powells Wheat
0.52 Weyermann Vienna

49 gr Spalt 4.5% @ 60mins 27IBU
30 gr Perle 5.6% @ 25mins 5.6IBU

Beers,
Doc

Thats VERY interesting Doc compared to mine. Thanks - What yeast did you use?

 

[Doc]

Thats VERY interesting Doc compared to mine. Thanks - What yeast did you use?

WLP029 Kolsch Yeast.

I've done about seven different versions of a Kolsch and this is the one that I've settled on.

Beers,
Doc

 

[Batz]

Brew day tomorrow

Double batch of Alt :beer:
Rack a double batch of Schwarzbier to secondary
Keg a single batch of 'Far Kin Ale' PistolPatch renamed the 'Kin Kin' Ale


Batz