What are you brewing?

[Smabb]

I wondered what every body was brewing -I'll start with my brew:

I've just put down brew #41. This time I'm going for an Irish Stout without the help of a tin. Unfortunately I have just figured out it'll be less bitter than I meant due to a confusion changing over from imperial measurements to metric (from the seppo recipe I had).

3kg Amber malt
steeped:
250g crystal
250g black (patent) malt
250g roasted barley

30g Fuggles (60min)
15g Willamette (15 min)

S-04 Yeast @ 26 degrees

Threw in ~300g of dextrose when I got an OG of 1026 (what's that about?)

I choose my brews based on 2 main things - temperature for the yeast type and the time I've got to prepare it. Have a bit of time on my hands now so can go to a bit more effort in preparation. I've also finally got around to investing in a second vat which means that i can now rack, looking forward to seeing the results.

[Tipsy]

I've this one in the fermenter now
I've never used T-58 before so I thought I should give it a go

4.00 kg Pilsner (Weyermann) (3.2 EBC) Grain 80.00 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 20.00 %
30.00 gm Northdown [6.50 %] (60 min) Hops 22.5 IBU
20.00 gm Saaz [4.00 %] (15 min) Hops 4.6 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

[inark]

Well im only onto my 5th brew... i decided to try a modified kit beer.

2 cans of Thomas Coopers Select Wheat Beer
2 Kgs of Morgans Wheat Malt
400g of Dextrose
200g of Brewers Honey
28g of Goldings pellets
28g of Fuggles pellets
1 Saf...something... Belgian Style yeast
1 standard from the can yeast

will be racked for a week and filtered, then bulk primed and bottled

[Iron-Haggis]

This sounds like a good never ending thread.

Right now I'm brewing

In a 10L boil

150g Black Malt steeped
3kg Amber Malt Extract
30g Progress (AA% 6.5) @ 60min
15g Progress @ 10 min
15g Progress @ flameout

Pitched with S-04 at 22 degrees made up to 21L

[blandy]

Got an American Pale Ale going under the house at the moment:

3kg Light liquid malt extract
150g crystal malt

Boil time: 20 mins (Yes, it's short, but the AA is high)
Boil SG: 1.057
Target IBU: 37 (Tinseth) 36 (Rager)
35g Chinook @20 mins (AA=11%)
20g Simcoe @5mins (AA = 12%)
10g Simcoe @ flameout (AA = 12%)
will probably dry hop the remaining pellets (started with 40g of each) into secondary

wYeast 1056 American Ale

First time using Simcoe

[StuTee]

The start of my LCBA journey:
Bright Ale Mk I
1kg Joe White Pilsner
.5kg Weyermann Vienna
.15kg Wheat
.5kg LDME (after boil)
10g B Saaz 45min
10g Cascade 45min
8g of each at 20min
10g of each at 0min
1056 yeast
5.5L boil (it's not the size of your pot, it's how you use it... *sigh*) made up to 12L
27.5 IBU
Ripped it off an AHB recipe (can't remember now which one) and turned into a partial

[warra48]

Hefeweizen for my next one. Nice easy drinking over Christmas /New Year.

2700.00 gm Wheat (4.0 EBC) Grain 53.47 %
1900.00 gm Premium Pilsner (2.5 EBC) Grain 37.62 %
450.00 gm Munich 2 (25.0 EBC) Grain 8.91 %
Spalt hops to about 13 IBU
Wyeast #Weihenstephan 3068 starter

Mash in at 52ºC and immediately pull a decoction, raise to 66ºc and hold for 15 minutes. Slowly raise to boiling and gently simmer for 10 to 15 minutes. Add back to mash and rest at 63 or 64ºC for 30 minutes. Pull a thin decoction (liquid only) and bring straight to the boil and add back to mash to hit 72ºC and rest about 15 minutes. Mash out and sparge etc.

[Biernut]

Well here is my two cents worth, about to rack into kegs a Deutsches Altes Bier which has been burping away now for the last 20 days. This was a fairly high gravity beer at 1060 and finishing at 1012 @ 18-20C. Yeast was Wyeast 1007 and trying a small sample pretty much like a German Northern Old Beer with Saaz as the late hop addition. Not exactly a session beer but nice with food.
My other is an American Pale Ale from a recipe of T/L's none other than SNPA and I must congratulate him on an excellent recipe. The only change I made was subbing US-05 for Wyeast 1056 which I believe is the dry equivalent same strain. I have never paid a great deal of attention to American beers as I have always gone for the more traditional beers from the UK and around Europe however I must say this beer is superb and intend to do a follow up for a summer beer. Not pissing in your pocket T/L but this is my sort of beer. Amarillo and Cascade have never featured in my fridge but they sure do now.

A question for Inark out of curiosity, why do you filter then bulk prime as filtering would strip most of the yeast out of your beer. To the best of my knowledge some breweries filter then add a little starter to their bottles for natural carbonation, is this what you are doing.

Cheers

[pixelboy]

Did a "Real Amerilo" last night..

1 Coopers Real Ale
1kg LDME
30gms Amerillo 10mins boil
20gms Amerillo @ flameout
Craftbrewer American Ale Yeast (AKA US-05)

Rehydrated the yeast and by the time I woke up this morning it was going nuts @ 22c

Its a nice quickie

[matr]

Got this one on which will be bottled tonight. (15th day today)

It's a bit different to style but will accept any critisism raised..

From memory...

1 can Coopers Wheat
1.5kg Liquid Wheat malt
250grms Caramalt
5grms Williamette @ 15min
5grms Cascade @ 15min
20grms Willamette @ 5min
10grms Cascade @ 5min
WLP -300 Hefe yeast

IBU 22.3

[warra48]

It's a bit different to style but will accept any critisism raised..

Who's to tell us we must brew to a style?
Brew what you like to drink, and drink what you like to brew.

Different matter if you want to enter a competition, where you need to fit some guidelines to give the judges something compare your beer to, but apart from that, I reckon it's open slather.

By the way your recipe looks OK to me. Sort of like a Bavarian/American wheat. The WLP300 should give it a nice character.

[matr]

Yeah that's true warra.. I think along the same lines - Brew what you like.

I got the idea of those hops in a wheat from SMB Charlotte's Hefe. Hop aroma was distinctive at first but now the aroma from the yeast has taken over.

[timmy]

Mine's a bastardised wit:

1.25kg Pilsner malt
1kg raw wheat
250g rolled oats
tettnang & saaz for bittering
Saaz for flavour
Coriander seeds (crushed)
Dried Mandarin peel
Wyeast 3944

Made to 12L

Can't remember exact quantities.... I do know that my efficiency was crap, perhaps due to the fact that I cracked the grains in the blender.

Cheers,

Tim

[drsmurto]

Racked my Landlord, kegged my golden ale and have this in primary

Some sort of vienna lager/oktoberfest with Nelson Sauvin flowers and the yeast cake from my last pilsner. Nice and malty and has that fruity wine nose you expect from nelson sauvin. Took a generous sample (250 mL) for a gravity check. Damn this one will be perfect for xmas/NYE.

20L, OG 1.050, IBU 28.8, EBC 16.1
4.30 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 94.51 %
0.25 kg Caramunich II (Weyermann) (124.1 EBC) Grain 5.49 %
10.00 gm Nelson Sauvin [11.00 %] (60 min) Hops 13.0 IBU
20.00 gm Nelson Sauvin [11.00 %] (20 min) Hops 15.8 IBU
20.00 gm Nelson Sauvin [11.00 %] (15 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Budvar Lager (Wyeast Labs #2000) Yeast-Lager

p.s. Smabb - i assume the amber malt is extract? What volume is this made up to?

[Boonie]

I'm actually brewing stuff for a mate as he wants to do a Wedding with my Home Brew.

I told him that the VB and Tooheys drinkers will not go for it, but he is getting the groom to come over and sample first.

So I have brewed the "Tooheys Clone" .......
Beermakers Draught (Made by Lion Nathan I think)
1 Can of Morgan Liquid Extra Pale Malt.
Stock Yeast (I think )

Put 12 Litres in each keg and dry hopped one with 10g of POR to check which one would taste better.

The non POR one does. I've had 4 people over for blind tests and they all agree that no POR is best.....

Also a
Morgans Aussie Draught
1 Can of Morgan Liquid Extra Pale Malt.
s23 Yeast (I think).

Have not tried this one yet, but is in 2 kegs again and will dry hop POR again.

Next for the wedding testers....
Morgans Bitter
1 Can of Morgan Liquid Extra Pale Malt.
Stock Yeast
then
Coopers Euro Lager
1 KG LDM.

I forgot to write the recipes down but I am 99% sure that is what yeasts I used.

Hopefully I can be back to LCPA and experimenting ASAP.........the all grain is on hold until I see if my house sells.

Cheers

Boonie

[Rabbitz]

Nothing...

It's too warm and I just cant fit another fridge in the shed

Rabz

[pixelboy]

Too warm... Northern Sydney?

Its fine for ales...

Im in Berowra and with a wet towel and ice bricks on top I can keep it at about 20c in the shed.

[Smabb]

p.s. Smabb - i assume the amber malt is extract? What volume is this made up to?

Yes, Extract. 23L.

[drsmurto]

Smabb

Couple of points.

1. My calcs tell me you should get an OG of 1.049 without the dex addition. I suspect a slight error in the hydro reading (not quite mixed - high temp at reading)

2. 26degC is way to high for this yeast (and most yeasts). Try to keep it 18-20degC.

3. 250g of both black malt and roasted barley is going to be a very roasty stout. Each to their own but as a big stout fan i would find that hard going.

4. not sure what AA your fuggles and williamette is but as you have no doubt discovered, you are going to be VERY low on IBUs. Below 20 by my calcs. I like my stouts up around 40-45.

If you are having trouble converting recipes post them on here and myself and others will be more than willing to help you convert and then tweak them. Not having ever used amber malt extract i cant comment on this as i dont know how its made to get it that colour.

[Smabb]

Cheers.

Yeah I calculated the OG too (after I'd panicked viz a viz the dextrose) and got a good number - poor mixing makes sense as the explanation.

Thanks for the yeast feedback. I actually though this was pretty good, so I'll get things cooler in the future, though I've actually pitched at hotter than this

In regards to conversions I should know what I'm doing but I had a brain meltdown at the wrong moment. Life would still be easier though if the seppos joined the rest of the world using SI units.

Anyway I'll drink this down and hopefully get it right next time around.