What are you brewing?

[warra48]

This one's mashing right now:

Belgian Dark Strong Ale (sort of in style)
Batch Size 23 litres
Estimated Color: 43.3 EBC
Estimated IBU: 27.1 IBU
Anticipated OG about 1.080

4500.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC)Grain 75.00 %
480.00 gm Munich I (Weyermann) (14.0 EBC) Grain 8.00 %
400.00 gm Special B Malt (354.6 EBC) Grain 6.67 %
250.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 4.17 %
150.00 gm Caraaroma (390.0 EBC) Grain 2.50 %
120.00 gm Maris Otter (6.0 EBC) Grain 2.00 %
100.00 gm Amber Malt (85.0 EBC) Grain 1.67 %
126.00 gm Strisslespalt Plugs [2.50 %] (60 min) Hops 27.1 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat
750 mil Belgian Dark Liquid Candy Sugar, to be added in two increments through fermentation.

Mashing at 64.8ºC (close enough to 65ºC for me).
Used rainwater, appropriately adjusted for the style of this brew.

[elec]

Stolen from one of the good doctors recipes:
2.0 kg Pilsner
0.60 kg Munich
I 0.60 kg Wheat Malt
0.30 kg Carared
0.10 kg Chocolate Malt
20.00 gm Amarillo 60min
20.00 gm Nelson Sauvin 20 min
20.00 gm Cascade 20 min
0.50 items Whirlfloc Tablet

Mashed at 66 degC
Batch Sparge
Ferment with US05 @ 18degC
Expect around 3.6 % ABV

Similar in style to a Rogers beer

Regards

[billybushcook]

Put down a Brown/honey porter yesterday.
tasted awesome coming out of the Kettle, roast coffee, Chocolate, Honey & Hops!!!
Can't wait to get into the bottle.

Type: All Grain
Batch Size: 24.00 L
Boil Time: 90 min
Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
2.50 kg (BB) Pale Ale malt
1.00 kg Munich Malt
0.50 kg Aromatic Malt
0.25 kg Pale Crystal Malt
0.25 kg Chocolate Malt (689.5 EBC)
0.25 kg Wheat Malt
18.00 gm Galaxy [14.20 %] (60 min) Hops 24.6 IBU
25.00 gm Amarillo Gold [8.60 %] (5 min) Hops 4.6 IBU
0.50 kg Yellow Box Honey (2.0 EBC) Sugar 9.52 %

Wyeast 1318 London Ale iii

Beer Profile

Est Original Gravity: 1.050 SG (with honey)
Measured Original Gravity: 1.043 SG (Without Honey)
Bitterness: 29.2 IBU
Est Color: 38.1 EBC

Cheers, Mick.

[elec]

Last one was my first attempt at a fake lager ( and first rice in the mash attempt ):
3500g Wey pils
300g Wey wheat
1000g cooked rice

Mashed @ 63 for 60mins
Simcoe for bittering
Cascade and Amarillo @ 10 mins to about 28 IBU's
No chill
Will ferment with US05 @ 16degC

Smells the business, should be a decent lawnmower at around 4.8%

Regards

[jords]

Hi Elec

I'm curious, what does adding cooked rice to the mash do?

[elec]

I'm trying to make a light bodied fake larger, and using rice or polenta as part of the grist should help. I'm told you can get the same result by using 100% Pilsner malt, but I was keen to play silly buggers with the rice.
BribieG is the Adjunct Overlord , the man to explain the finer points of why and how. This was my rice brewing cherry popper, I'll report back in the early New Year if it was successful.

Regards

[billybushcook]

I do the same thing with most of my pale Ales & Lagers.
I use Flaked Maize, essentially the same thing as using Dextrose. Extra fermentables without extra body.

Mick.

[jords]

Gotcha, that makes sense.

Also, is there an advantage to making a "fake" lager over just using a lager yeast?

Is 16 still too high for a lager yeast?

[billybushcook]

Gotcha, that makes sense.

Also, is there an advantage to making a "fake" lager over just using a lager yeast?

Is 16 still too high for a lager yeast?

Lager yeasts at that temp can produce some funny flavours, esters & Sulfur as far as I know.
It also defeats the purpose of doing a Lager, a long, slow ferment for a crisp clean finish. (assuming you are aiming at the typical Aussie Lager)
I think there is one Lager yeast which can do it but I can't remember what it is.

My pale Ales are basically a psuedo Lager.
The only reason I use an Ale yeast in Summer is because my rig cannot hold 12 deg when it is over 30 or 40 in the shed but it can hold 18.

Mick.

Edit: Pseudo with a silent P (just incase the Doc is lurking )

[elec]

Reason why I'm going the fake lager road and using US05 @ 16 is so I can still use fermenter fridge space for something other than a lager. My fridge holds 2 fermenters, so while the Risa Riso is on the go, I slid a all juice cider in there to use the space. I did a side-by-side comparison with my house mids, one @ 16, and one @ 18, and the former was definatlety crisper, so thats the way I'll use that particular yeast from now on.

Regards

[Bum]

Just cubed the Ruddles County-esque beer discussed elsewhere. The Bramling Cross smelled fantastic hitting the boil. Used 5.2 for the first time and got an efficiency of 80% - which completely stuffed my calculations because I was working on around 70%.

[rotten]

Just mashed in with this Brew

4.2 kg Pale Ale
0.5 kg Munich 1
75% eff

30 g magnum @ 60, 10% AA
20 g G Hallertau @ 20, 4% AA
20 g G Hallertau @ 5, 4% AA

20 ltr
1056 OG
47 IBU
90 min mash @ 64c
90 min boil (@ boiling )
WY 1469 yeastcake
No Chill
20c ferment
No Chill

Cheers and I will try to not have too many beers.
OVER 40C HERE, YAY

[elec]

Golden Rye
21L
2900gm Wey Pilsner
900gm Wey Rye malt
900gm Wey Munich 1
300gm Wey Caramunich 1
Mashed @ 67degC for 60mins
Single batch sparge
No mash out
20 gm Magnum @ 60 mins
15 gm Amarillo @ 10 mins
15 gm Amarillo @ 5 mins
30 odd IBU
No Chill
Will use US05 @ 18 degC

Smells so guud

Regards

[chadjaja]

Currently chilling the first Belgian Saison of the summer!

Pills
Wheat
Vienna
Tiny bit of Cararoma for colour
White sugar

Mash at 64 degrees
Bitter to 32 IBU
OG 1054
FG 1004

Styrian Goldings for bittering
Didn't have EK Gold so I've substituted Fuggles
Hallertauer for the finish

Wyeast 3742

Will pitch at 25 and push it towards the 30 degree mark around week 2-3...Ferment for 4-6 weeks..

Usually ends up a cracker!

[drsmurto]

Golden Rye
21L
2900gm Wey Pilsner
900gm Wey Rye malt
900gm Wey Munich 1
300gm Wey Caramunich 1
Mashed @ 67degC for 60mins
Single batch sparge
No mash out
20 gm Magnum @ 60 mins
15 gm Amarillo @ 10 mins
15 gm Amarillo @ 5 mins
30 odd IBU
No Chill
Will use US05 @ 18 degC

Smells so guud

Regards

Very nice.

Just about to add the flameout hops on this rye golden ale

2.15 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 49.43 %
1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 22.99 %
1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 22.99 %
0.20 kg Crystal, Medium (Bairds) (170.0 EBC) Grain 4.60 %
7.00 gm Magnum [15.50 %] (60 min) Hops 14.2 IBU
30.00 gm Victoria - Mt Torrens [10.00 %] (15 min) Hops 17.5 IBU
40.00 gm Victoria - Mt Torrens [10.00 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
3.00 gm Calcium Chloride (Mash 60.0 min) Misc
5.00 gm Yeast Nutrient (Boil 5.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
35.00 L Hoppy Water
1 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

20L (70% efficiency)
OG 1.045
IBU 32
EBC 17

Have spent the last hour sniffing the bag i packed the Victoria hops in

Such an intense aroma. I've only ever had 1 beer that used Victoria hops and it tasted like liquid loqats......

Very interested to taste how it blends with the spiciness of the rye.

[matr]

Dunkelweizen

68% Dark wheat
25% Munich
5% Caramunich
2% Carafa II

Protein Rest @ 52C 15mins
Mash @ 65C for 60mins

Hallertauer to 15IBU
WB06 @ 18C

21L batch
EOG: 1.053
EFG: 1.013
EABV 5.2%

Cheers, Mat.

[DzRBenson]

Mexican Cervesa
Coopers Cervesa Can
1kg BE2
200g Dex
3 Lime rinds - Juice of 2 limes

[drsmurto]

Just looked in on my 1st roggenbier and the krausen is 10 cm high and heading for the top.

OG 1.056
55% rye
37% munich II
6% crystal rye
2% choc wheat
Perle to 16 IBU
WLP300 (hefeweizen)

Single decoction 52 - 64C with a thin decoction mashout.

Needed to add several handfuls of rice hulls when i started the sparge as it set like glue!

Tasted fantastic prior to pitching the yeast, like liquid rye bread.

[SuperBroo]

Sorry Doc this might be a dumb question, but what is Rye ?

Is is a malted grain that you crush and mash, or an adjunct ?

What do I ask my LHBS to order ( for the Rye ) if I want to copy your recipe ?

Sorry again if its a dumb question...

Cheers,
Chris - Grog - Superbroo.

[Oliver]

Just finished my first two partial mashes. Fermenters are just draining and the wort cooling:

English dark ale
1 can Coopers Dark Ale
500g Coopers BE1
500g light dried malt extract
300g pale malt (mini-mash)
100g choc malt (mini-mash)
10g Fuggles @ 60 minutes (5.6% AA)
10g Fuggles @ 20 minutes
10g Fuggles @ flamout
Dry hop with 10g Fuggles
S-04 yeast

An ale
(Not really to any style; originally it was going to be a bit like an APA, but then I decided to use Galaxy hops instead of Amarillo. In any case it's using Bavarian Lager as a base)
1 can Coopers Bavarian Lager
500g Coopers BE1
1kg light dried malt extract
400g pale malt (mini-mash)
250g light crystal malt (mini-mash)
10g Galaxy @ 60 mins (13.4%)
10g Cascade @ 30 mins (5.0% AA)
15g Cascade @ 15 mins
10g Galaxy @ 15 mins
15g Cascade @ flameout
10g Galaxy @ flameout
US-05 yeast