What are you brewing?

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Re: What are you brewing?

Postby warra48 » Saturday Mar 07, 2009 3:38 pm

Brew day on Monday.

Recession BoPils
Brewer: Robert Asst Brewer: Elsie the Pug
Style: Bohemian Pilsner
Batch Size: 23.00 L
Boil Size: 32 litres
Estimated OG: 1.047 SG
Estimated Color: 5.8 EBC
Estimated IBU: 36.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90Minutes

4500.00 gm Premium Pilsner (2.5 EBC) Grain 90.00 %
500.00 gm Vienna Malt (6.9 EBC) Grain 10.00 %
20.00 gm Saaz T45 [4.50 %] (120 min) (First Wort HHops 12.0 IBU
5.00 gm Northern Brewer [6.60 %] (80 min) Hops 3.9 IBU
9.00 gm Super Alpha [12.20 %] (80 min) Hops 12.8 IBU
25.00 gm Saaz T45 [4.50 %] (20 min) Hops 7.5 IBU
1 Pkgs Urquell Lager (Wyeast #WY2001) Starter

Decoction Mash, Double
30 min Protein Rest 53.0 C
60 min Saccharification 66.0 C
30 min Step 73.0 C
1 min Mash Out 78.0 C
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Re: What are you brewing?

Postby Rob C » Saturday Mar 07, 2009 8:04 pm

Put down this Hefeweizen today.

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.56 L
Estimated OG: 1.051 SG
Estimated Color: 6.4 EBC
Estimated IBU: 13.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.60 kg Pilsner (Weyermann) (3.3 EBC) Grain 50.0 %
2.60 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC)Grain 50.0 %
17.00 gm Northern Brewer [7.60%] (60 min) Hops 13.8 IBU
0.44 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [StYeast-Wheat

One of my favorite beers at the moment.

Cheers
Rob
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Re: What are you brewing?

Postby Rob C » Monday Mar 09, 2009 2:54 pm

Will Hopefully put down this APA tomorrow morning. Based around SNPA will see how it comes out.

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.18 L
Estimated OG: 1.051 SG
Estimated Color: 15.2 EBC
Estimated IBU: 35.5 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 Grain 75.3 %
1.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 21.5 %
0.15 kg Crystal (Joe White) (141.8 EBC) Grain 3.2 %
15.00 gm Magnum [12.50%] (60 min) Hops 20.7 IBU
15.00 gm Pearle [6.30%] (25 min) Hops 7.3 IBU
30.00 gm Cascade [6.30%] (10 min) Hops 7.6 IBU
30.00 gm Cascade [6.30%] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 10Yeast-Ale
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Re: What are you brewing?

Postby warra48 » Wednesday Mar 11, 2009 2:05 pm

Brewday planned for last Monday turned out to be today.

I brewed the BoPils detailed 3 posts back. I don't normally brew lagers/pils, and was rather taken aback by the very pale colour going into the kettle.
Howver, I got 1.050 for 29 litres into the boiler from 5 kg grains, after a double decoction.
BeerSmith tells me that's 100.32% mash efficiency.

OG into the fermenter is 1.059. Rather stronger than predicted, but I'm not arguing.
As soon as the fridge gets the brew down to 12ºC I'll pitch my WY2001 starter. Plan is to ferment at 11ºC.
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Re: What are you brewing?

Postby drsmurto » Wednesday Mar 11, 2009 2:15 pm

Decoctions apparently improve your efficiency - at least i have read that somewhere.

1.059 - thats a big lager. Will be interested to hear how it turns out.

How was the smell of boiling malt? I love it! :twisted:

Will be doing another munich dunkel again soon, double decoction is the norm.
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Re: What are you brewing?

Postby warra48 » Wednesday Mar 11, 2009 4:38 pm

The mash and decoctions smelled great.
Just like fresh bread/biscuits baking smell.
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Re: What are you brewing?

Postby Smabb » Saturday Mar 14, 2009 6:47 pm

A quick & dirty Coopers PA K&K. Hopefully will get time to do something more substantial soon.
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Re: What are you brewing?

Postby tazman67 » Saturday Mar 14, 2009 7:56 pm

warra48 wrote:The mash and decoctions smelled great.
Just like fresh bread/biscuits baking smell.


Dont you just love man baking :lol:
I brew the beer I drink
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Re: What are you brewing?

Postby Trough Lolly » Sunday Mar 15, 2009 4:35 pm

drsmurto wrote:Decoctions apparently improve your efficiency - at least i have read that somewhere.
<snip>


Sure does...I hoard snippets of info such as this and Ray Mills wrote an excellent post back in 2004 as follows...

Hi all

Having had the last 18 months exploring decoction mashing I hope I can answer this question.

1. You can brew superb German or any beers using current well-modified malts from around the world with single infusion mashes.
2. Decoction mashing IF done correct will increase the malt character and improve efficiency.
3. With the current well-modified malts you have to be careful with decoction mashing. As I will explain through experience and chatting to those who know.

NEVER do an acid rest (54C) or there about with these malts as it will make your beer too thin and all the effort of your decoction will be destroyed.

Mash in at 64C for 60 minutes. Take out 30 to 40% of the thick mash with some wort and transfer to a 20L pot. (You should have your grains in the mush tun covered with some wort). Add heat slowly over 30 minutes till it reaches the boil. Boil the decoction for only 10 minutes (you need to be stirring the decoction most of the time so it does not burn the bottom of the pot). Then transfer this decoction back to your mash tun slowly with heaps of stirring.

Once back to the mash tun you should have a mash temperature of about 70C. Leave the mash at this Temperature for 30 minutes. Then run-off and sparge as normal.

IMPRTANT!
This is important with decoction mashes or any mashes that are constantly stirred.
To eliminate any astringency from your beer through Decoction mashing add 1/8th of a teaspoon (the size of a green pea) of sodium metabisulphite in your mash tun. It will not affect you beer in any way other than saving a days work.

Need any more questions please let me know?

Ray Mills


His point re acid rests is worth noting in particular. I used to do this until I forgot once and my standard Oktoberfest was noticeably smoother and fuller.

Because my mashtun is a 10Gal Rubbermaid Cooler, I like to decoct to achieve mashout temps without having to overly dilute the mash. Mind you, I decoct for the additional melanoidins and not efficiency....it's all about flavour, don't you think?!

Sorry to drift O/T...

Cheers,
TL
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Re: What are you brewing?

Postby Bizier » Tuesday Mar 17, 2009 2:16 pm

I am brewing a beer for my father who has tended my hop bines up in the mountains, while I live here in the city. He loves his APAs, which is a pain, because I have hardly any material on hand, but I cobbled this together:

Amount Item Type % or IBU
1.70 kg Coopers Cerveza Can (3.8 EBC) Extract 34.00 %
1.50 kg Extra Pale Malt Extract (Morgans) (3.8 EBC) Extract 30.00 %
0.95 kg Pilsner Galaxy BB (2.0 EBC) Grain 19.00 %
0.50 kg Raw Wheat Joe White - Gelatinised pre-mash (3.3 EBC) Grain 10.00 %
0.05 kg Amber Malt (43.3 EBC) Grain 1.00 %
30.00 gm Chinook [13.00 %] (Dry Hop 3 days) Hops -
14.10 gm Coopers Cerveza Bitterness [9.00 %] (60 min) Hops 11.1 IBU
25.00 gm Northern Brewer [7.00 %] (20 min) Hops 9.3 IBU
14.50 gm Cascade [5.50 %] (20 min) Hops 4.2 IBU
43.00 gm Centennial [8.00 %] (5 min) Hops 6.0 IBU
21.00 gm Chinook [13.00 %] (5 min) Hops 4.8 IBU
0.30 kg Cane (Beet) Sugar (0.0 EBC) Sugar 6.00 %

I will be using some top-cropped Wyeast 1318 because I have no US05 on hand.
The chinook aroma addition made me remember how much I like this hop.
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Re: What are you brewing?

Postby Neil » Saturday Mar 21, 2009 4:59 pm

Tomorrow I'm making a dopplesticke - a Dusseldorf altbier on steroids. The recipe is based closely on Denny Conn's 'Santa's helper'. The grain bill is 97% munich, 2.5% crystal and the .5% carafa. 52 IBUs of Spalt (with 13 IBUs FWH). OG:1.086. Yeast is Wyeast 1007 (German ale). Anyone else brewed one of these before? Mine will be sitting in a keg in the shed for a few winter months for cold conditioning.

What else would you use this yeast for? Is it any good in a wheat beer?

Cheers

Neil
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Re: What are you brewing?

Postby Trough Lolly » Saturday Mar 21, 2009 6:02 pm

G'day Neil,
Have a search for Koelsch bier and you'll see what else you can do with that yeast! :wink:

If it were me, I'd make a Koelschbier first and then chuck the Doppelsticke onto the yeastcake after racking off the Koelsch and watch the fun begin!

Cheers,
TL
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Re: What are you brewing?

Postby Jacko_NZ » Sunday Mar 22, 2009 9:25 am

Brewing a copy of Beamish Stout, kit based with steeped grains as per this recipe:

viewtopic.php?f=11&t=9058

Smelling good so far!
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Re: What are you brewing?

Postby Neil » Sunday Mar 22, 2009 11:01 am

Trough Lolly wrote:G'day Neil,
Have a search for Koelsch bier and you'll see what else you can do with that yeast! :wink:

If it were me, I'd make a Koelschbier first and then chuck the Doppelsticke onto the yeastcake after racking off the Koelsch and watch the fun begin!

Cheers,
TL


That sounds like excellent advice, TL. I'm brewing up a Kolsch now based on a recipe of yours and plan to drop the Doppelsticke on that next week.

Cheers

Neil
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Re: What are you brewing?

Postby drsmurto » Monday Mar 23, 2009 11:21 am

I've made a Kolsch with that yeast. Not a bad drop if i do say so myself.

Makes a cracker Altbier as well.

Some ppl have used it in APAs as its a clean ale yeast.

Got my hands on some 2575 (Kolsch II) to use in my next Kolsch.
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Re: What are you brewing?

Postby Neil » Monday Mar 23, 2009 2:23 pm

drsmurto wrote:I've made a Kolsch with that yeast. Not a bad drop if i do say so myself.

Makes a cracker Altbier as well.

Some ppl have used it in APAs as its a clean ale yeast.

Got my hands on some 2575 (Kolsch II) to use in my next Kolsch.

The Kolsch started fermenting within 4-5 hrs of pitching, so I'm happy with that. My efficiency was down to c. 70% on this one despite a 90 minute vigorous boil, so I don't know what the story was there.
How do you think this yeast would go in a wheat beer?
On altbiers, have you (or anyone else) used Spalt hop pellets? I'm planning on using 100% Spalt in the dopplesticke but I was reading in Jamil's book that he shies away from using Spalt because many judges dislike it.

Cheers

Neil
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Re: What are you brewing?

Postby drsmurto » Monday Mar 23, 2009 3:05 pm

Wheat beers need wheat yeast.

Only ever make an all spalt alt

Never used spalt for anything else!

Must be the seppo judges then cos the judges at SABSOSA and ANAWBS seemed to enjoy it.....
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Re: What are you brewing?

Postby warra48 » Monday Mar 23, 2009 3:12 pm

I've never brewed a Mild before, but am planning this for later this week.

Style: Mild
Batch Size: 23.00 L
Estimated OG: 1.043 SG
Estimated Color: 24.1 EBC
Estimated IBU: 21.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

3500.00 gm Pale Ale (5.9 EBC) Grain 82.16 %
390.00 gm Crystal Medium (145.0 EBC) Grain 9.15 %
220.00 gm CaraMunich II (120.0 EBC) Grain 5.16 %
150.00 gm Amber Malt (85.0 EBC) Grain 3.52 %
20.00 gm Challenger '06 [7.90 %] (60 min) Hops 17.6 IBU
20.00 gm Willamette [4.60 %] (10 min) Hops 3.7 IBU
1 Starter London ESB Ale (Wyeast Labs #1968)

Mash at 68ºC
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Re: What are you brewing?

Postby Trough Lolly » Monday Mar 23, 2009 7:29 pm

drsmurto wrote:Only ever make an all spalt alt

Never used spalt for anything else!

Must be the seppo judges then cos the judges at SABSOSA and ANAWBS seemed to enjoy it.....


+1
I tried bittering a Dortmunder with Spalt, and er, I won't do it again! :shock:

It's a nice hop, for a particular style IMO...

Cheers,
TL
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Re: What are you brewing?

Postby Neil » Monday Mar 23, 2009 8:59 pm

Trough Lolly wrote:
drsmurto wrote:Only ever make an all spalt alt

Never used spalt for anything else!

Must be the seppo judges then cos the judges at SABSOSA and ANAWBS seemed to enjoy it.....


+1
I tried bittering a Dortmunder with Spalt, and er, I won't do it again! :shock:

It's a nice hop, for a particular style IMO...

Cheers,
TL


Looks a great recipe, Dr Smurto. You blokes have me intrigued now - can't wait to rip into the sealed packet of pellets this weekend and get a whiff :)

Cheers

Neil
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