What are you brewing?

[warra48]

Hobgoblin is one of my favourite English ales.

I've seen a few recipes on Jim's Homebrew Forum, but would be interested in yours.
I have smack packs of WY1968 and WY1469. I guess the latter is probably the more appropriate for this one.

By the way, the Wychwood Brewery, who brew Hobgoblin, have some great screen savers you can download.

[drsmurto]

Brewed a batch of Hobgoblin and took it along to the xmas in July case swap - the keg got drained!

I picked the brains of the pommy brewers on JBK also.

This is what i ended up doing

5.20 kg Pale Malt, Maris Otter (Bairds) (5.9 EBC) Grain 92.04 %
0.30 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 5.31 %
0.10 kg Black Malt (Bairds) (1300.0 EBC) Grain 1.77 %
0.05 kg Chocolate Malt, Pale (Bairds) (800.0 EBC) Grain 0.88 %
55.00 gm Fuggles [3.90 %] (60 min) Hops 25.1 IBU
15.00 gm Styrian Goldings [4.70 %] (20 min) Hops 4.6 IBU
15.00 gm Fuggles [3.90 %] (20 min) Hops 4.1 IBU
15.00 gm Fuggles [3.90 %] (0 min)
15.00 gm Styrian Goldings [4.70 %] (0 min)
0.50 items Whirlfloc Tablet (Boil 10 min) Misc
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter 2500 ml] Yeast-Ale

20L
OG 1.062
FG 1.017
IBU 34
EBC 45

Mash at 68.

Fermented at 20C for 14 days. Racked and cced for a week and then kegged.

Should pull my finger out and brew a batch of this again and let it sit till winter.

[warra48]

Thanks Doc.

I notice you've also brewed one some time ago, where you used 4.25 kg Pale and .75 kg Munich 1 +specialty malts.
On the latest one you've used 5.2 kg Maris Otter + same specialty malts.

I have all of those malts in stock. What differences do you think these malts make?

[Trough Lolly]

My recipe is very close to yours Doc - I'm looking at doing some first wort hopping and using Danstar Notts Ale yeast. I'll post what I brewed after tomorrow's brewday.

Wyeast 1469 would be excellent for this beer...

Cheers,
TL

[Biernut]

Well today is the start of the New Year and I am going to have a crack at T/L's Bishops Finger today. I drank this a while back when I was given a six pack of assorted UK specialty beer's and from memory it was a damn nice drop. Not sure what the torrified wheat is about and how close this recipe is to the the real thing but I guess it doesn't matter that much so long as it turns out ok. Like to wish all out there a Happy New Year and good brewing. With some awesome recipes listed in the forum looks like a big year, well for me anyway.

Cheers everyone

[Trough Lolly]

G'day Brian - happy new year mate...

The torrified wheat is useful but not essential - it's not going to make the brew undrinkable by not having it there. It is in the recipe for completeness in trying to get as close as possible to the real thing.

I'm working through a keg of it now and it's very nice - make sure you use fresh hops in this brew - it can get a bit lost on the palate if you underhop this brew...in my opinion anyway.

Cheers,
TL

[drsmurto]

Thanks Doc.

I notice you've also brewed one some time ago, where you used 4.25 kg Pale and .75 kg Munich 1 +specialty malts.
On the latest one you've used 5.2 kg Maris Otter + same specialty malts.

I have all of those malts in stock. What differences do you think these malts make?

IMO JW trad ale is lacking, particularly when you are making English ales. So to help the malt along i have been adding munich to the batches. Now i have a stock of Bairds Maris Otter and my yet to be used Thomas Fawcett Floor Malted Maris Otter i wont be adidng munich. These malts are far tastier, have a nibble and it becomes obvious.

TL - keen to hear how you go with this one. And i agree, 1469 would work well but i reckon it would be tops in all english beers!

[warra48]

I don't have all the exact same hops as in the Hobgoblin recipes posted recently, but this is what I've come up with. Instead of Fuggles, I'm planning First Gold. I could substitute that with Challenger. but the fruitiness may not be what we're looking for here.
I've also reduced the Black malt a touch, and upped the Chocolate, as I think it will be more to my taste.
Anyway, it might not be a close clone of Hobgoblin, but it should make a tasty ale nevertheless. This will be my next brew, after the fermenting fridge is clear in about a week or so.

Type: All Grain, Date: 10/01/2009, Batch Size: 23.00 L, Brewer: Robert, Asst Brewer: Elsie the Pug
Boil Size: 32 L Boil Time: 90 min
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
5600.00 gm Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 92.18 %
350.00 gm Crystal, Medium (Bairds) (170.0 EBC) Grain 5.76 %
75.00 gm Chocolate (1200.0 EBC) Grain 1.23 %
50.00 gm Black Malt (Bairds) (1300.2 EBC) Grain 0.82 %
26.00 gm First Gold '06 [7.90 %] (60 min) Hops 20.9 IBU
28.00 gm Styrian Goldings [2.30 %] (20 min) Hops 4.0 IBU
20.00 gm First Gold '06 [7.90 %] (20 min) Hops 9.7 IBU
23.00 gm Styrian Goldings [2.30 %] (0 min) Hops -
15.00 gm First Gold '06 [7.90 %] (0 min) Hops -
1 Pkgs West Yorkshire Ale (Wyeast Labs #WY1469) [Starter 2000 ml] Yeast-Ale

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.019
Estimated Alcohol by Vol: 5.71 %
Bitterness: 34.5 IBU
Est Color: 40.4 EBC

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 6075.00 gm

[Bizier]

2 quick + dirty kit + partials to clean the cupboards today (2 x lager cans) while I wait for a recipe book and a couple of ingredients + a burner and bottle for BIAB. The recipes were made up on the spot. Arguably better than empty fermenters, at least for me.

Unsure on all grain specs, some were guesses based on similar grains, also I think my efficiency will be much higher than software (Qbrew) anticipates. Going to chill to 16 and pitch.

1.
25 Cupboard Rauchbier
---------------------
Brewer: Dan
Style: Oktoberfest/Marzen
Batch: 19.00 LPartial Mash

Characteristics
---------------
Recipe Gravity: 1.036 OG
Recipe Bitterness: 26 IBU
Recipe Color: 9° SRM
Estimated FG: 1.009
Alcohol by Volume: 3.5%
Alcohol by Weight: 2.7%

Ingredients
-----------
Caraaroma 0.10 kg, Grain, Mashed
Carahell 0.95 kg, Grain, Mashed
Coopers Lager Can 1.70 kg, Extract, Extract
Maris Otter Malt 0.50 kg, Grain, Mashed
Rauch malt 0.24 kg, Grain, Mashed

Coopers Lager Can 15.00 g, Pellet, 60 minutes
Hersbrucker 29.00 g, Pellet, 15 minutes

American Ale yeast 1.00 unit, Yeast, 12g US05



2.
26 Bitter
---------
Brewer: Dan
Style: Standard/Ordinary Bitter
Batch: 23.00 LPartial Mash

Characteristics
---------------
Recipe Gravity: 1.026 OG
Recipe Bitterness: 33 IBU
Recipe Color: 16° SRM
Estimated FG: 1.007
Alcohol by Volume: 2.5%
Alcohol by Weight: 2.0%

Ingredients
-----------
Bairds Pale Chocolate 0.13 kg, Grain, Mashed
Caraaroma 0.10 kg, Grain, Mashed
Carahell 0.13 kg, Grain, Mashed
Coopers Lager Can 1.70 kg, Extract, Extract
Maris Otter Malt 1.00 kg, Grain, Mashed

Challenger 7.00 g, Pellet, 30 minutes
Coopers Lager Can 17.00 g, Pellet, 60 minutes
Target 7.00 g, Pellet, 30 minutes

British Ale yeast Nottingham 1.00 unit, Yeast, 12g

[Biernut]

G'day Brian - happy new year mate...

The torrified wheat is useful but not essential - it's not going to make the brew undrinkable by not having it there. It is in the recipe for completeness in trying to get as close as possible to the real thing.

I'm working through a keg of it now and it's very nice - make sure you use fresh hops in this brew - it can get a bit lost on the palate if you underhop this brew...in my opinion anyway.

Cheers,
TL

G'day T/L and a Happy New Year to you.

Well BF is just started to get its arse into gear and bubbling away. Hops were in a foil shrink pack from Ross so should be fresh, well as fresh as you can get. Have a mate down from Sydney past week and did a tour of the better pubs around Hobart yesterday and finally ended up at the New Sydney drinking Ironhouse P/A which was similar to SNPA that I have been brewing except it had a stronger hop profile which I couldn't put my finger on, a big hit of cascade maybe. Most enjoyable anyway. Look forward to seeing you down this way over the year if you can make it.

Cheers mate

[Rob C]

Brewing this APA as we speak Hit gravity and volume into boiler spot on. I was surprised as i crushed the grain myself for the first time.

Amount Item Type % or IBU
3.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 70.0 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 20.0 %
0.50 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 10.0 %
17.00 gm Magnum [12.50%] (60 min) Hops 21.5 IBU
15.00 gm Amarillo [8.20%] (15 min) Hops 6.2 IBU
15.00 gm Cascade [6.30%] (15 min) Hops 4.8 IBU
20.00 gm Amarillo [8.20%] (0 min) (Aroma Hop-Steep) Hops -
20.00 gm Cascade [6.30%] (0 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 500 ml] Yeast-Ale

Cheers
Rob

[Jacko_NZ]

Just put down Wassa's Honey Porter recipe down this arvo, what an awesome smell the DDM gives off when boiling, yum!

1 can Choc Mahogany Porter
1KG DDM
500g of honey
Cascade hops - 15 min boil and a 5 min boil. Had to use the finishing hops as no pellets, hopefully I will still get them coming through in the end.

[drsmurto]

Brewed a double batch of my Landlord with a few slight changes on Friday.

This time i am used the Thomas Fawcett floor malted Maris Otter rather than the Bairds MO.

Dropped the Munich.

Had yeastcakes of 1187 and 1275 so used those in a side by side comparison instead of my usual 1469.

Managed to squeeze 40L from my 50L keggle. Was touch and go as the boil began but managed to prevent a boil off and hit targets.

Only issue was not being able to get the temps down with the plate chiller. It was a hot day so 26C is probably not too bad. Pitched yeast late in the day and left the fermenters sitting outside. The next morning they were gurgling/blooping away at 20C. Now sitting in my spare room at 22C where the 1275 is attempting to climb out of the fermenter - 20L in a 30+L fermenter. Very impressive. The 1187 is plodding along as it normally does but have roused it every day to keep it from nodding off on the job.

Cheers
DrSmurto

[Mariton]

Just threw this one down .......

Munton's Imperial Stout 3kg
Acacia Honey 200g
LDME 500g
Lactose 160g

Stove top boil 20mins. Topped up to 22 litres. Pitched Muntons Premium Yeast at 18 degrees.

Hoping for a winner.

[Screamin TE]

just put down a brewcraft mexican cerveza.
1kg dex
Added 15g perle hops too.

initial sg 1040. Tastes sweet, then a little bit bitter aftertaste. Hope it turns out ok.

This is only my second brew and my first was crap. I think i left it in the fermenter too long, then i racked it without refridgeration. This time i will refridgerate.

[drsmurto]

Did 2 double batches on Wednesday with a mate.

First up was a bitsa recipe (using up bits of grain). Been meaning to use Simcoe for a while.

40L
OG 1.050
IBU 35
EBC 15

4.85 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 54.19 %
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 22.35 %
1.15 kg Pale Malt, Maris Otter (5.9 EBC) Grain 12.85 %
0.45 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5.03 %
0.33 kg Caramunich I (Weyermann) (100.5 EBC) Grain 3.69 %
0.17 kg Carared (Weyermann) (47.3 EBC) Grain 1.90 %
30.00 gm Simcoe [12.30 %] (60 min) Hops 22.6 IBU
30.00 gm Amarillo [8.00 %] (20 min) Hops 8.9 IBU
28.00 gm Cascade [6.00 %] (10 min) Hops 3.7 IBU
30.00 gm Amarillo [8.50 %] (0 min) Hops -
28.00 gm Cascade [5.50 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
American Ale II (Wyeast Labs #1272) (and Nottingham for the mates batch)


And then an all williamette bitter.

40L
OG 1.046
IBU 35
EBC 29

7.30 kg Pale Malt, Maris Otter (Bairds) (5.9 EBC) Grain 86.90 %
0.50 kg Wheat, Torrified (Bairds) (3.9 EBC) Grain 5.95 %
0.40 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 4.76 %
0.20 kg Chocolate Malt, Pale (Bairds) (800.0 EBC) Grain 2.38 %
100.00 gm Williamette [4.50 %] (60 min) Hops 28.3 IBU
40.00 gm Williamette [4.50 %] (20 min) Hops 6.9 IBU
40.00 gm Williamette [4.50 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs British Cask Ale (Wyeast Labs #1026) Yeast-Ale

The cask ale yeast was from a fresh racked batch of an all-challenger IPA. We each pitched half the yeast cake. Added some yeast nutrient at the end of the boil to allow for the fact the yeast had already fermented a stronger beer.

They both smelt effin gorgeous. The yank beer is in my newly commissioned fermenting fridge at 18C while the bitter is on the lounge room floor at a nice and stable 20C.

Currently roasting some grain for the inaugural Adelaide Mash Brewers Single Malt SIngle Hop Challenge. Aiming for something around brown/chocolate in colour and flavour to make an IPA.

Cheers
DrSmurto

[Jacko_NZ]

Currently in the process of making a Hogoblin clone:

1 Can Coopers Draught
1KG LDME
150g Dextrose
100g Crystal steeped
50g Chocolate malt steeped
20g Fuggles for 30 mins
10g Goldings for 5 mins
5-10g Goldings dry hopped, chucked in with the yeast.
S-04 yeast
22L in total.

[FazerPete]

American brown ale...sort of:

0.50 kg Light Dry Extract (15.8 EBC) Dry Extract 11.6 %
1.70 kg Coopers Real Ale (30.4 EBC) Extract 39.5 %
1.80 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 41.9 %
0.20 kg Caramunich Malt (110.3 EBC) Grain 4.7 %
0.10 kg Crystal (Joe White) (141.8 EBC) Grain 2.3 %
25.00 gm Newport [11.00%] (30 min) Hops 25.1 IBU
25.00 gm Ahtanum [6.00%] (10 min) Hops 6.5 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

[Suds]

Obviously, this is the wrong forum, and the wrong place, but there is no "newbs" (newb kitbrewers) sandpit here.
Please move if inappropriate.

Doing second hydro reading tomorrow, (first on a batch of "KIT" morgans blue mountain ale, with the recommended Coopers BE2, a double batch actually, 46 litres straight up. Didnt bother with an initial reading.
First reading Of FG, 1012/1013.
been in since last saturday evening, and you know what, im excited!!

Big kev, excited.

Followed directions to the "t", Its very, very cloudy, based on first hydro test, but that's what I'm brewing.
Mod's, move "swill fans" newb first kit beer brew brewing newb thread where appropriate.

Seriously, i actually like VB......Nevermind. Its still a Bucket load of beer, and kudos to the folks with "actual " recipes, I think its great.

[scooter75]

Well trying my first brew living in FNQ at Weipa. Have had this in the barrel for 2 weeks in the spare room with the aircon on full-time (missus not happy) sitting at about 26 C (yes too hot and have a fridge mate and new seals for my beer fridge to fit this weekend) and will be interested to see if it turns out OK.

3kg DLME
250g Crystal 120L
30g cascasde 6.3% @60m
30g cascade @ 30m
15g cascade @15m
15g cascade @2 0 mins

I guess I like cascade!

S04 Safale yeast

Its actually a spin off from boonies LCPA and just trying with one hop. Will bottle tomorrow and try and find a cool spot to store for a few weeks and then get stuck in.