Whats In The Glass Pics

[yardy]

First beer of the week and it couldnt come fast enough

Roggen out of my newly acquired Franziskaner glass.

View attachment 15756

gotta love that Rye B)

once i get the new kegerator commissioned ( 4 kegs ) i'm determined to have a Roggen on tap at all times.

Cheers

 

[Screwtop]

Busting out the stein for some oktoberfest tonight :chug:

View attachment 15779

I'm feeling decidedly Germanic tonight too Jye, drinking to my rellies.

A nice Bock, octane's a bit high for a summer quaffer though, eyeballs end up in the wrong sockets pretty fast.

 

[bindi]

Mary River Mud Stout 6.1% of neck oil, the N brewer and Gouldings hops balance well with the dark malts, a mix of Nottingham and Scottish 1728 yeasts, made and bottled in Jan 07, not my usual style but a must do again.

 

[Jye]

Mary River Mud Stout 6.1% of neck oil, the N brewer and Gouldings hops balance well with the dark malts, a mix of Nottingham and Scottish 1728 yeasts, made and bottled in Jan 07, not my usual style but a must do again.

Unique looking glass Bindi and I knew it looked familiar, did you get yours from the QAAWBG this year and what for?

 

[bindi]

Unique looking glass Bindi and I knew it looked familiar, did you get yours from the QAAWBG this year and what for?

No not from the Queensland Association of Amateur Wine & Beer Guilds (QAAWBG) but for something not related to brewing and I have two of them and the glass is etched with the details on the other side.
You know me, why waste a beer on a [so called] beer judge :lol: I have put some bottles away if I have a moment of weakness, or I could ask Screwtop and a good mate to taste one, Screwtop has a good palate for beer, now he would make a good judge.

 

[yardy]

rye ipa mashed @ 64*, fermed @ 15* with 56 and 300ml macadamia honey @ 5 min, very 'lagery'.

cloudy as usual.....
matches the background :lol:

btw, i picked up a pair of the bock glasses (shown) and a pair of lowenbrau goblets for $5 at the same garage sale i got the new bar at.

Cheers

 

[troydo]

Thats a bloody beautiful picture! and that beer is looking tasty!

 

[devo]

Having a glass of my Schwarzbier that I had cold conditioning for 6 weeks while I was away OS.





Could probably have mad it a tad darker but I think the over all flavour has been achieved if the originals I drank recently in Germany are anything to go by.

 

[warrenlw63]

Looks pretty nice this time of the arvo Devo. :beer:

Warren -

 

[yardy]

Thats a bloody beautiful picture! and that beer is looking tasty!

thanks Troy,
been quaffing since the pic was taken, got a brew down in record time, 4 hours, and still going down like there's no tomorrow :icon_drunk:

Cheers

 

[sathid]

 

[warrenlw63]

Earwig Hefeweizen II in my newly-aquired Schneider Glass ... We Vics got it made on Cup Day. Lets ya get on the juice early.

Warren -

 

[bindi]

Earwig Hefeweizen II in my newly-aquired Schneider Glass ... We Vics got it made on Cup Day. Lets ya get on the juice early.

Warren -

You are so CRUEL this time of day :icon_drool2: :icon_drool2: h34r:

 

[JSB]

whhooooa ! Warren that looks so good..!!! Recipe ?

Cheers
JSB

 

[oldbugman]

love the glass warren.

was totally in love with my 6 of them till my misses pointed out how the thickness of the glass felt when inserted in your lips......... the pain I bear.

 

[warrenlw63]

whhooooa ! Warren that looks so good..!!! Recipe ?

Cheers
JSB

Earwig Weizen II

A ProMash Recipe Report

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

15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 4 Max Clr: 20 Color in EBC

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

Batch Size (L): 45.00 Wort Size (L): 45.00
Total Grain (kg): 11.05
Anticipated OG: 1.052 Plato: 12.84
Anticipated EBC: 15.7
Anticipated IBU: 15.7
Brewhouse Efficiency: 67 %
Wort Boil Time: 60 Minutes

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

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 52.94 L
Pre-Boil Gravity: 1.044 SG 10.98 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
-----------------------------------------------------------------------------
45.2 5.00 kg. BB Pale Malt Australia 1.037 3
27.1 3.00 kg. Weyermann Wheat Dark Germany 1.039 19
27.1 3.00 kg. Weyermann Pale Wheat Germany 1.038 4
0.5 0.05 kg. Weyermann Caraaroma Germany 1.034 470

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Tettnanger Tettnang Pellet 4.10 14.8 60 min.
15.00 g. Tettnanger Tettnang Pellet 4.10 0.9 10 min.


Yeast
-----

DCL Yeast WB-06 Weizen


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

Profile: Munich
Profile known for:

Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm

pH: 8.33


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

Mash Name: Weizen Mash

Total Grain kg: 11.05
Total Water Qts: 17.48 - Before Additional Infusions
Total Water L: 16.54 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Ferulic 5 20 42 42 Infuse 49 16.54 1.50
Sacc 5 45 66 66 Infuse 95 17.16 3.05
mashout 5 15 78 78 Decoc 99 15.09 3.13 (Decoc Thickness)


Total Water Qts: 35.61 - After Additional Infusions
Total Water L: 33.70 - After Additional Infusions
Total Mash Volume L: 41.08 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.

Step Time for Decoction Steps represent how far back in time the Decoction was pulled.
Infusion amounts for Decoction Steps represent the amount pulled for the Decoction.
Infusion ratios for Decoction Steps represent the Decoction Thickness.


Warren -

 

[eric8]

Earwig Hefeweizen II in my newly-aquired Schneider Glass ... We Vics got it made on Cup Day. Lets ya get on the juice early.

Warren -

That is liquid GOLD!! Warren that is one of the best looking beers I have seen. My 100% weizen is going to be like drinking dirt after seeing that. Where's the drool smiley? Will have to try that recipe one day.
eric

 

[devo]

That does look the goods warren. I hoping to do some wheat beers this summer so I may need to hit you up fer some recipe ideas.

 

[Lukes]

Warren,
here is Earwig's American party swill'n distant cousin.
40% Weyermann Pale wheat.
55% BB Pale.
5% Carapils or Caraaroma or Carawheat.
Used the Weyermann mash for the wheat and added the pale in the 50's.
Bit of N/brewer and Kiwi Cascade to about 16 IBU @ 60 and 10 min.
Og in the mid 1040's with a final @ about 1008.
US 56 yeast and had mostly flaked out towards the end of the keg.

 

[warrenlw63]

Sounds and most definitely looks like it would have been a nice Cup quaffer Luke. Just checked that mash schedule... Long and scary! :lol:

With mine I just went 42 degrees for 20 mins, up to 60 degrees for 30 mins. Then 68 degrees for another 30 mins.

Warren -