What Beer Did You Make For Your Ag Cherry Popper?

[Tony]

Bulldust Stout

A ProMash Recipe Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 5.00
Anticipated OG: 1.049 Plato: 12.18
Anticipated EBC: 80.9
Anticipated IBU: 48.8
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
70.0 3.50 kg. JWM Traditional Ale Malt Australia 1.038 7
10.0 0.50 kg. Weyermann Munich I Germany 1.038 15
10.0 0.50 kg. TF Roasted Barley UK 1.033 1300
10.0 0.50 kg. TF Flaked Barley UK 1.034 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Wye Target Pellet 11.00 27.1 60 min.
16.00 g. Wye Challenger Pellet 7.50 11.4 30 min.
10.00 g. Wye Target Pellet 11.00 10.4 30 min.


Yeast
-----

White Labs WLP004 Irish Stout




It was bloody tops too!

cheers

 

[schooey]

Mine was about 18 months ago... I jumped in and entered the HAG Xmas case swap for 2007 and was all set to do a partial wheat... IT turned out ***** so I thought bugger this, and gathered enough bits and pieces to do a twin boil NS Lager... I was so happy with it, the next week I ordered a FB, made a 50L mash tun, stole an 18 gal keg from the father in law, made a chiller coil and dived into AG properly.... :lol: with a triple decoction Weizenbock that I totally screwed up. All ambition and no experience...

Planning a double for this weekend or next, that will make AG number 50..... still plenty to learn

 

[matti]

I found my first attempt on Ag notes:
Mind you I've done a dozen partial before this one with similar.
It was my first attempt of a full decoction too.
One bloody messy afternoon I tell you.
I spent 2 hours mopping the floor in my kitchen :lol:
Notice the generic malt for poor efficiencies

5 Kgs JWP malt
0.25 kg Carapils
0.25 kg Crystal
1. kg generic Light Dried malt Extract.

20g NZ Hallertau ~7% aa 60 min
20g NZ Hallertau + 5g NZ Saaz 4.4%aa 45 min
20g NZ Saaz 5 g + NZ Hallertau 20 min
20g Saaz flame out

Yeast recultivated W34/70.

Step mashed JWP (55-64-68-77)
Dough in and rest @55 degrees 15 min (7 L @ 65 degrees)
Added % 7L hot water @70 degrees.
Raised the temp to 63 degrees for 20 min.
Drew decoction approx. (2 kgs water + grain)
Heat to 66-68 hold for 10min.
Heat to 72+ for 5 min
Bring to boil and add to mash evenly.
Raised the temp to 66. for 20 min
Added 80 degrees water until 77 degrees.

Batch-sparge to 28 litres.

60 min boil tablet whirlflock
Chilled to 20 degrees in 60 min.
Syphoned to fermenter. OG 1.039
22 Litre simmered 1kgs of light DME and added to batch final volume 23L
OG 1.042 after adjustment.

Pitch a starter at 16 degrees.

Two problems I ran into.
First was to have the temperature right on water additions.
I used promash as a guide but didn't calculate the temperature losses during additions.
At strike out, I ended up with a rather diluted mash.
The grain bed wasn't settled at initial sparge.
This resulting in stuck sparge as grain maid their way in the braids.

Delays in sparging caused my second problem, heat loss. I boiled the kettle to raise the temp of mash, but still ended with a few point lower then anticipate OG.
I didnt take a readings of the final run off but 28L seem maximum yield at any rate.
Boiled down to 23 litres a lost a litre at tranfering to fermenter.

The good thing is it sitting bubling away right now @ 12-13 degrees.
I've got enough to keep me going 'til this one is done.

 

[Mantis]

Mine was only 3 weeks ago and I went for a simple pale ale

4.50 kg JW Traditional Ale (6.0 EBC) Grain 93.75 %
0.30 kg Caramunich Malt (110.3 EBC) Grain 6.25 %
15.00 gm Chinook [11.10 %] (60 min) Hops 19.1 IBU
10.00 gm Cascade [6.30 %] (40 min) Hops 6.4 IBU
10.00 gm Cascade [6.30 %] (20 min) Hops 4.4 IBU
10.00 gm Cascade [6.30 %] (0 min) Hops -

And it were blooody loovlely

 

[Punkal]

first AG was brewed yesterday the recipe was made up as i was talking to the owner of the homebrew shop as we tasked the different grains was really good.

think its a Pale Ale

it was something like
3.8 KG of ale malt
400 G British amber (or something similer)
200 G dark crystal
100 G of something else started with a M melanoidan (SP) or something.

SG was 1.052

75 min boil
45 mins 40G fuggles (6.1)
5 mins 10G fuggles (6.1)

I know you keep records and stuff but i accidentally threw them out when i was cleaning up :wacko:

anyway was aiming for 20L only got 17L but its now fermenting harder than any other brew i have had and it smelt and tasted grate.

 

[drsmurto]

My 1st AG. I still remember the pain from dunking my hands (wearing kitchen gloves) into the mash to try and connect the false bottom i had forgotten to attach....

Dont have the recipe in front of me (no, it wasnt that beer)

Voosher (back in the grumpys days) helped me create an AG version of a kit beer i had enjoyed. Which is how the golden ale came to be as well, it was originally a kit beer too.

Something like 80% wey pils, 10% wey munich, 5% caramunich II, 5% wheat. Chinook and cascade. US05.

I still blame Voosher for my Munich addiction. So few beers get made without it. Hence the munich in the golden ale.

 

[Doc]

Mine was a James Squire Amber Ale clone.
The efficiency suck, and I over sparged a little.
Got second in the low alcohol category at the Bathurst Brew comp that year.

Doc

 

[gava]

I haven't Popped yet but all my AG gear is coming this week (got my mashmaster thermometers today)

With my goodies coming I have the required gear for a Dr Smurtos Golden Ale so this will be my popper... hmmmm can't wait.. stupid bridale expo on sunday im suppose to go to.. ahggg!

 

[sav]

Mine was Ross Best bitter loved it a bit thin but all good,It was my first bitter I have tried so it had to be good,Dad loved it also.
SAV.

 

[peas_and_corn]

I decided to bring out my records and it turns out that my first AG was a steam beer.

4kg Pilsener malt
0.5kg Munich malt
0.25kg Melanoidin malt
0.01kg Wheat malt (hmm... not really much point having that little... oh well)

20g Northern Brewer FWH (I wasn't aware I FWH'd this early...)
10g Northern Brewer 60 min
10g Northern Brewer 10 min
5g Willamette 0 min

Yeast: Wyeast 2112

This brew was done with my gf, though we weren't dating at the time- ahh, how it all began...

 

[mash head]

Hi people, my first ag was only about a month ago and was a recipie of my own trying to make a pale ale but the cryatal malt from brewcraft never had a colour rating and was darker than anticipated also improvised hop sock (bottom of misses black stocking leg) lost some of its colour. Recipie was 2.7 kg pale malt .46 kg crystal and 1.3 kg of canola honey added withn the finnishing hops. 50g of goldings and 15g of cluster for finnishing. Have only drank one so far and made three other brews since but first impressions of the black stocking beer are pretty good. Cheers Greg

 

[kenlock]

An Amber Ale.

Missed efficiency but a tasty drop none the less.

Recipe Specifications
--------------------------
Batch Size: 21.00 L
Boil Size: 25.08 L
Estimated OG: 1.048 SG
Estimated Color: 14.3 SRM
Estimated IBU: 35.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 88.89 %
0.50 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 11.11 %
30.00 gm Northern Brewer [8.50 %] (60 min) Hops 29.9 IBU
15.00 gm Williamette [3.40 %] (20 min) Hops 3.3 IBU
15.00 gm Williamette [3.40 %] (10 min) Hops 2.0 IBU
15.00 gm Williamette [3.40 %] (1 min) Hops 0.2 IBU
1.11 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.10 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs California Lager (Wyeast Labs #2112) Yeast-Lager

 

[cubbie]

Wish i could remember, see what i can drag off the old PC. Probably an APA, Shwarzbier or Weizen

 

[boingk]

Nice beers for the first try everyone, some top looking stuff in there...mmmm...beer...

Mine was about a month ago and is almost all gone now, its in the database as 'Blockbuster ESB':

4.5 kg JWM Traditional Ale Malt
0.35 kg JWM Crystal 140
0.1 kg JWM Amber Malt
0.05 kg JWM Chocolate Malt
30 g Cluster (Pellets, 7.2 AA%, 90 mins)
20 g Goldings, B.C. (Pellets, 6.0 AA%, 20 mins)
20 g Goldings, B.C. (Pellets, 6.0 AA%, 0 mins)

Original Gravity 1.051
Final Gravity 1.014
Alcohol Content 4.8%
Efficiency 75%
Total IBU (Bitterness) 36.9
EBC (colour) 25

I no-chilled the thing and fermented a final volume of 24L. The OG and FG were more like 1.032 and 1.007 due to shocking 50% efficiency, making it a nice flavourful mid-strength. I reckon I might keep this one as a stock beer anyway, as it has gone down wonders! Definitey a positive foray into the AG world, the Amber malt gave it a great subtle bicuity aroma and flavour, masked a tad by the hops but its there if you search for it

Cheers all - boingk

 

[churchy]

My first AG was in December 2008, was IPA.I messured the hop times wrong I thought you add the bittering hops for 60min then add the next hop addition.Anyway drinking it at the moment and tastes good.I'm onto my fourth soon.


Cheers Andrew

 

[Polar Beer]

Tony's LCBA clone and it was fan bloody tastic. Also a great one to show off to those who's only experience of HB is really badly brewed kits. It's clear, it has stacks of aroma and flavour and it so so easy to drink.

Recipe DB

 

[braufrau]

Ross's Summer Ale.

 

[Thommo]

Mine was a Californian Common.

I was in the NSW Xmas case swap (I think it could have been the first one). I was a bit panicked that I'd be swapping k&k's with guru brewers that I'd never met, so I dove right in. Kept a few bottles for myself (not many though). The day went pretty smoothly, although I used US05 for my yeast because the US site I stole the recipe from said no one would know the difference.

Second was an APA, and third was a Bohemian Pilsner.

I have no idea where any of the recipes went though, as I'm hopeless at keeping notes and filing. They'll be here somewhere.

 

[technocat]

I went for Dortmunder Export, the difference in taste and quality blew me away :chug:

 

[bindi]

First AG almost 4 years ago was one I made up called Wujal Wujal Ale [Wujal Wujal, it's on the Bloomfield river in the Daintree Nth Qld].

Amount Item Type % or IBU
0.08 kg Light Dry Extract keg priming (8.0 SRM) Dry Extract 1.34 %
5.00 kg Pale Malt (2 Row) (3.0 SRM) Grain 84.03 %
0.30 kg IMC Munich Malt (9.0 SRM) Grain 5.04 %
0.25 kg Crystal Malt (10.0 SRM) Grain 4.20 %
0.22 kg Wheat Malt, Ger (2.0 SRM) Grain 3.70 %
0.10 kg Oats, Flaked (1.0 SRM) Grain 1.68 %
20.00 gm Tettnang [5.50 %] (60 min) Hops 10.6 IBU
20.00 gm Hallertauer Hersbrucker [4.10 %] (15 min) Hops 3.9 IBU
20.00 gm Tettnang [5.50 %] (15 min) Hops 5.3 IBU
20.00 gm Hallertauer Hersbrucker [4.10 %] (5 min) Hops 1.6 IBU
5.00 gm Saaz [4.00 %] (Dry Hop 3 days) Hops -
1.00 Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Cultured] Yeast-Ale

It was good, must do it again.