Whats In The Glass Pics

[Muggus]

Took a good pic of my Summer Wassail Ale the other night.

 

[yardy]

Big hit of Columbus at the end Rye IPA

 

[JSB]

Oktoberfest !!!!!!!!!!!!!!!!!!!!!

 

[Fingerlickin_B]

"Easy Come, Easy Go APA"

Now you see it:

Now you don't:

Yummo!

 

[Screwtop]

Oktoberfest !!!!!!!!!!!!!!!!!!!!!
View attachment 15138

That looks delicious, how about a razapee JSB?

 

[JSB]

Screwy - your wish is my command....!!


BeerSmith Recipe Printout - www.beersmith.com
Recipe: 0015 Jaybrew Oktoberfest
Brewer: Jason Burdett
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.67 L
Estimated OG: 1.055 SG
Estimated Color: 20.2 EBC
Estimated IBU: 26.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.85 kg Weyermann Vienna (7.9 EBC) Grain 49.57 %
1.60 kg Weyermann Pilsner (3.9 EBC) Grain 27.83 %
1.00 kg IMC Munich Malt (12.0 EBC) Grain 17.39 %
0.20 kg Weyermann Melanoidin (70.9 EBC) Grain 3.48 %
0.10 kg Weyermann Caraaroma (350.7 EBC) Grain 1.74 %
50.00 gm CB-05 Tettnang [4.10 %] (60 min) Hops 21.6 IBU
20.00 gm CB-05 Hallertauer Hersbrucker [3.10 %] (30 Hops 5.0 IBU
0.05 tsp Sodium Met (Mash 60.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Oktoberfest Blend (Wyeast Labs #2633) [StartYeast-Lager


Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.75 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 10.80 L of water at 55.6 C 50.0 C
30 min Saccrification Add 9.60 L of water at 91.8 C 67.8 C
10 min Mash Out Add 8.40 L of water at 96.5 C 75.6 C

 

[Screwtop]

Screwy - your wish is my command....!!
BeerSmith Recipe Printout - www.beersmith.com
Recipe: 0015 Jaybrew Oktoberfest
Brewer: Jason Burdett
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.67 L
Estimated OG: 1.055 SG
Estimated Color: 20.2 EBC
Estimated IBU: 26.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.85 kg Weyermann Vienna (7.9 EBC) Grain 49.57 %
1.60 kg Weyermann Pilsner (3.9 EBC) Grain 27.83 %
1.00 kg IMC Munich Malt (12.0 EBC) Grain 17.39 %
0.20 kg Weyermann Melanoidin (70.9 EBC) Grain 3.48 %
0.10 kg Weyermann Caraaroma (350.7 EBC) Grain 1.74 %
50.00 gm CB-05 Tettnang [4.10 %] (60 min) Hops 21.6 IBU
20.00 gm CB-05 Hallertauer Hersbrucker [3.10 %] (30 Hops 5.0 IBU
0.05 tsp Sodium Met (Mash 60.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Oktoberfest Blend (Wyeast Labs #2633) [StartYeast-Lager
Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 5.75 kg
----------------------------
Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 10.80 L of water at 55.6 C 50.0 C
30 min Saccrification Add 9.60 L of water at 91.8 C 67.8 C
10 min Mash Out Add 8.40 L of water at 96.5 C 75.6 C

Thanks, it's on the list, will have to order the yeast from G&G.

Screwy

 

[bindi]

Bobs Abby Bastard, Trappist yeast 3787 and Yanky hops, it's improved out of site with a long CC, will make it again with less Cascade but it's still nice.

 

[Screwtop]

Bobs Abby Bastard, Trappist yeast 3787 and Yanky hops, it's improved out of site with a long CC, will make it again with less Cascade but it's still nice.

5.5ABV, you feelin ok Bindi?

 

[Doc]

My latest Bav Hefeweizen.
50% pils, 50% wheat with Hallertau @60min to 16IBU.

Delicious. And one of my non-beer drinking mates is loving it. Although it is 6% and it is starting to hit him after his second half litre.



Doc

Yeast is WB06 and some great wheat phenols. Will be hard to go back to WLP300.

 

[bindi]

5.5ABV, you feelin ok Bindi?

Yeah Screwtop.
Time for a Mid with all this footy to watch [did not plan it that way, must have left out something].

 

[Bobby]

My latest Bav Hefeweizen.
50% pils, 50% wheat with Hallertau @60min to 16IBU.

Delicious. And one of my non-beer drinking mates is loving it. Although it is 6% and it is starting to hit him after his second half litre.

View attachment 15164

Doc

Yeast is WB06 and some great wheat phenols. Will be hard to go back to WLP300.

did you decoct or use a single sach. rest? what was the mash temp?

 

[Doc]

Single infusion @ 66.5 degC.

Beers,
Doc

 

[THE DRUNK ARAB]

Munich Dunkel.

This brew had 99% Weyermann Dark Munich in the grist :beerbang: !

 

[Doc]

Looks great.
What was the other 1% TDA ?

Doc

 

[oldbugman]

An Aussie Ale.

 

[AndrewQLD]

[An Aussie Ale.

That looks fantastic OldBugman, care to share the recipe?

Cheers
Andrew

 

[oldbugman]

Anzac Ale #2

A ProMash Recipe Report

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

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.75
Anticipated OG: 1.051 Plato: 12.59
Anticipated SRM: 4.8
Anticipated IBU: 33.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
94.7 4.50 kg. TF Maris Otter Pale Ale Malt UK 1.037 3
5.3 0.25 kg. TF Torrefied Wheat UK 1.035 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
18.00 g. Super Alpha Pellet 11.20 28.7 60 min.
25.00 g. Hallertauer Mittelfruh Pellet 4.70 4.5 15 min.
25.00 g. Hallertauer Mittelfruh Pellet 4.70 0.0 0 min.


Yeast
-----

US05

Water Profile
-------------

Profile: Sydney
Profile known for: Being the best place on earth!

Calcium(Ca): 12.0 ppm
Magnesium(Mg): 6.0 ppm
Sodium(Na): 13.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 27.0 ppm
biCarbonate(HCO3): 42.3 ppm

pH: 8.00

 

[warrenlw63]

PhOUR Shades of Stout. Never a PhINER PhAT 'twas had. :icon_cheers:

Warren -

 

[domonsura]

My first attempt at a dark beer. I'm not a big fan of dark beers but I like to have one every now and again. I didn't feel like following a recipe, so I 'promashed' one to basic guidelines of low/med IBU and not too over the top with things.
Here's what I came up with. The main object of this brew was to use some black malt. I'm pretty happy with it. Brewday was 23rd sept, kegged it yesterday and force carbed. Nice rich malt flavour that rounds out into a slight coffee/dark chocolate flavour. Good body, bitterness is around where I wanted it (lowish) and there's no aroma (no aroma hops addition). Chocolate milkshake colour head, not overly longlasting unfortunately but still OK.
Fermentation was super fast, climbing out of the fermenter, the krausen stretching the gladwrap upwards about 15cms !! Done in 3 days, I waited 2 more and turned the ferment fridge down to 0 deg for a couple of days then kegged. Finished up at around 6% ish, so not too heavyhanded.
Missus likes it, neighbour across the road came over for a few and loved it, reckoned it was dangerously drinkable (then stumbled off home after about a litre of it with a big smile on his face ). I was thinking of bottling some from the keg with a little vanilla extract to try it out. Generally happy with the result. Might figure out some hops/malt tweaks next time. Recipe for those interested...

A ProMash Recipe Report

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

Stout

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond

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

Batch Size (L): 27.50 Wort Size (L): 27.50
Total Grain (kg): 5.65
Anticipated OG: 1.052 Plato: 12.78
Anticipated SRM: 20.4
Anticipated IBU: 27.3
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 35.48 L
Pre-Boil Gravity: 1.040 SG 10.01 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.5 5.00 kg. Cryer Ale 1.038 2
1.8 0.10 kg. Melanoidin Malt 1.033 35
1.8 0.10 kg. CaraPilsner France 1.035 10
4.4 0.25 kg. JWM Amber Malt Australia 1.038 23
3.5 0.20 kg. TF Black Malt UK 1.033 645

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Goldings - E.K. Whole 4.75 10.2 60 min.
12.00 g. Simcoe Pellet 12.00 17.1 60 min.


Yeast
-----

Danstar Nottingham