What are you brewing?

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Re: What are you brewing?

Postby earle » Wednesday Apr 24, 2013 5:52 pm

SaazGorilla wrote:I bottled my variation of Earle's Stone and Wood (with Centennial and Cascade) and then put on a basic wheat, which is currently bubbling away at 20 degrees!

1 Tin Thomas Coopers Wheat
1.5 kg Wheat Malt Extract
Wyeast 3056 Bavarian Wheat.

I think it's about time I experimented with some late-hop additions for my basic wheat. Any suggestions out there from those hefe-handed?

You could take some inspiration from my hoppy hefe recipe and add some citra and moteuka http://www.homebrewandbeer.com/forum/viewtopic.php?f=11&t=10987&p=112777&hilit=Hoppy+hefe#p112777
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Re: What are you brewing?

Postby Oliver » Thursday Apr 25, 2013 10:49 am

I am about to pitch the yeast into the best bitter that's been in the cube since Sunday, and an English stout is mashing as I type:

3.90 kg Pale Malt, Maris Otter
0.50 kg Roasted Barley
0.25 kg Chocolate Malt
0.05 kg Barley, Flaked
34 g Challenger [7.50 %] - Boil 120.0 min Hop 34.2 IBUs
18 g Challenger [7.50 %] - Boil 20.0 min Hop 10.1 IBUs
0.50 Whirlfloc Tablet
1 pkg Nottingham

Hop additions adjusted to 100 mins and in cube to allow for no-chill.

Mash at 66C for 120 mins, mash-out at 76C.

Est Original Gravity: 1.050
Est Final Gravity: 1.010
Estimated Alcohol by Vol: 5.2 %
Bitterness: 44.3
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Re: What are you brewing?

Postby Tipsy » Saturday Apr 27, 2013 8:40 pm

earle wrote:
SaazGorilla wrote:I bottled my variation of Earle's Stone and Wood (with Centennial and Cascade) and then put on a basic wheat, which is currently bubbling away at 20 degrees!

1 Tin Thomas Coopers Wheat
1.5 kg Wheat Malt Extract
Wyeast 3056 Bavarian Wheat.

I think it's about time I experimented with some late-hop additions for my basic wheat. Any suggestions out there from those hefe-handed?

You could take some inspiration from my hoppy hefe recipe and add some citra and moteuka http://www.homebrewandbeer.com/forum/viewtopic.php?f=11&t=10987&p=112777&hilit=Hoppy+hefe#p112777


+1
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Re: What are you brewing?

Postby Guru » Monday May 06, 2013 9:03 am

Well I put down a Wassa's Honey Porter yesterday but because I'm an idiot, Im going to call it just a Wassa's Porter after I ommitted the honey element. It didn't even register until way after I took the gravity readin, which only showed 1.044. I was expecting around 1.050. Anyway it was too late to add it by the time I realised, so will be interesting to see if leaving the honey out actually makes any difference.
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Re: What are you brewing?

Postby emnpaul » Tuesday May 07, 2013 8:54 pm

If you put it down yesterday you can still add it. Just chuck it in whenever, but allow enough time before bottling for it to ferment out fully. It may even enhance the honey flavour by adding it late, as less flavour/aromatic compunds should be driven off during ferment, if that applies to honey.
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Re: What are you brewing?

Postby Guru » Wednesday May 08, 2013 10:14 am

Yeah, I was thinking that but I had already pitched the yeast and sealed the fermenter and didn't want to open it again. It is bubbling away nicely at the moment, hopefully will still be a good brew.
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Re: What are you brewing?

Postby warra48 » Thursday May 09, 2013 6:55 am

Brewed this one 3 weeks ago, and did another batch yesterday.
First one used the yeast slurry from a starter cultured up from a fresh White Labs vial.
Yesterday's used yeast harvested from the first batch.
The first batch is now lagering.

DÃœSSELDORF ALT

2700.0 g Pale Malt, Ale (IMC) (3.9 EBC) Grain 3 53.5 %
2200.0 g Munich I (Weyermann) (14.0 EBC) Grain 4 43.6 %
100.0 g Caraaroma (Weyermann) (350.7 EBC) Grain 5 2.0 %
50.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 6 1.0 %
40.0 g Hallertauer [5.13 %] - Boil 60.0 min Hop 7 21.1 IBUs
35.0 g Perle [7.00 %] - Boil 60.0 min Hop 8 25.3 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 9 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 10 -
1.0 pkg German Ale/Kolsch (White Labs #WLP029)

Mashed 90 minutes 64 to 65ºC
OG 1.050
25 litre batch
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Re: What are you brewing?

Postby SaazGorilla » Thursday May 09, 2013 2:12 pm

Currently brewing a Belgian Golden Ale (of sorts)

1 Tin Of Coopers Pilsner
.8kg Dried Wheat Malt Extract
.8kg Dried Light Malt Extract
.4kg Yellowbox Honey.
30g East Kent Goldings 25 min
10g Saaz 25 min
15g Hallertau 25 min
15g Saaz 5 min
Wyeast Forbidden Fruit 3463

Currently bubbling away at around 19 degrees and stinking (egging) out my brew fridge more than any Lager I've done!
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Re: What are you brewing?

Postby drsmurto » Sunday May 12, 2013 9:11 pm

warra48 wrote:Brewed this one 3 weeks ago, and did another batch yesterday.
First one used the yeast slurry from a starter cultured up from a fresh White Labs vial.
Yesterday's used yeast harvested from the first batch.
The first batch is now lagering.

DÃœSSELDORF ALT

2700.0 g Pale Malt, Ale (IMC) (3.9 EBC) Grain 3 53.5 %
2200.0 g Munich I (Weyermann) (14.0 EBC) Grain 4 43.6 %
100.0 g Caraaroma (Weyermann) (350.7 EBC) Grain 5 2.0 %
50.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 6 1.0 %
40.0 g Hallertauer [5.13 %] - Boil 60.0 min Hop 7 21.1 IBUs
35.0 g Perle [7.00 %] - Boil 60.0 min Hop 8 25.3 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 9 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 10 -
1.0 pkg German Ale/Kolsch (White Labs #WLP029)

Mashed 90 minutes 64 to 65ºC
OG 1.050
25 litre batch


YUM!
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Re: What are you brewing?

Postby SaazGorilla » Sunday May 26, 2013 10:42 am

I kicked off my Lager Season last night by brewing a Helles.

1 Tin Coopers European Lager
1.5 kg Golden Light Liquid Malt extract
30g Tettnanger 30 min
10g Hallertauer 5 min
Salager S23
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Re: What are you brewing?

Postby emnpaul » Sunday May 26, 2013 7:25 pm

After a dial in brew of APA last weekend I've finished the first "real" brew in my new keggle. A dark, French Saison.

LOST ABBEY 10 COMMANDMENTS http://www.ratebeer.com/beer/lost-abbey ... nts/72830/

28 Litres
6.55kg Pils malt
0.485kg Munich I
0.265kg Caraffa Spec II
0.265kg Carawheat
0.150kg Special B
0.500kg Dark Candi Sugar
35g Orange Peel 10 mins
6.5 g Fresh Rosemarry 10 mins
1/2 Whirlfloc Tablet at 10 mins
70g Spalter Select 90 mins (35IBU)

3 Step Mash, 52 deg protein rest for 10 min, 90 min sach rest at 63 deg, 10 min rest at 72 deg, plus mash out at 79 deg.
22 Degree ferment with Wyeast French Saison

Approx SG 1.060
Approx FG 1.004

Cubed and awaiting yeast.

This will be fermented for approx 12 days before being transferred to a 100L wine barrel and bulk aged as part of a brew club project. Fingers crossed it turns out as good as hoped.
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Re: What are you brewing?

Postby SaazGorilla » Wednesday Jun 19, 2013 4:19 pm

Lager season continues with a wild guess at an Asian style lager:

1 Tin Coopers Canadian Blonde
1 kg Light DME
500g Rice Malt Syrup
15g Cascade 30 mins
15g Cascade 15 mins
15g Cascade flameout
15g Saaz Dry hop at rack
Saflager W34/70
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Re: What are you brewing?

Postby Screamin TE » Saturday Jun 29, 2013 6:28 pm

Using up some old ingredients.
Black rock dry lager extract 1.5kg
Beyter body (dextrose and corn syrup) 1kg
Wyeast Bohemian Lager 2624 smack pack
15g saaz tea bag at flame out
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Re: What are you brewing?

Postby Oliver » Sunday Jun 30, 2013 10:05 pm

Just got home after brewing two AG beers, which are currently chilling in the cool room at my local.

It was a pretty interesting day -- we used a sous-vide machine to do a BIAB. It circulated the mash water and held it at the correct mash temperature without us having to do anything apart from the occasional stir.

I'll post pictures tomorrow. It's been a long day ...

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Re: What are you brewing?

Postby warra48 » Wednesday Jul 17, 2013 2:59 pm

American Amber Ale
25 litre batch
Mashed at 67ºC for 75 minutes
Expected OG, somewhere around 1.053
IBU estimated at about 37.4

5000.0 g Munich I (Weyermann) (14.0 EBC) Grain 4 92.5 %
250.0 g Crystal, Dark (Joe White) (216.7 EBC) Grain 5 4.6 %
30.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 6 0.6 %
20.0 g Magnum - USA [11.30 %] - Boil 60.0 min Hop 7 23.0 IBUs
20.0 g Cascade [6.20 %] - Boil 10.0 min Hop 8 4.6 IBUs
20.0 g Citra [13.40 %] - Boil 10.0 min Hop 9 9.9 IBUs
3.00 g Yeast Nutrient (Boil 10.0 mins) Other 10 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 11 -
1.0 pkg Denny's Favorite 50 (Wyeast Labs #1450)

Haven't brewed for about 7 weeks. Need to do some serious catching up.
Had to make repairs to my kettle. The washer on the tap had perished inside the kettle, so needed to make a new washes from some sheet neoprene (solid, not the wetsuit stuff).

Also had to throw out the mash cover used in the mash tun, for the reason, read on.

Here's a handy hint, for me and anyone else with the same lazy bones as I have. Do NOT leave it for 6 weeks to empty and clean your mash tun and kettle. Almost enough to turn you off beer forever. Clean, clean, clean it all on the day, or at the latest, the next morning.
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Re: What are you brewing?

Postby Tipsy » Thursday Jul 18, 2013 8:05 am

6 weeks Warra! :lol:

I find it stinks when I do it next day.
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Re: What are you brewing?

Postby rotten » Friday Aug 02, 2013 10:56 pm

I haven't posted in this thread for a while. It's not really a common or steam beer due to the yeast but what do BJCP know :shock: joking boys. It will still make a good beer

Not So Common Northener (California Common Beer)

Original Gravity (OG): 1.049 (°P): 12.1
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.81 %
Colour (SRM): 13.4 (EBC): 26.4
Bitterness (IBU): 41.5 (Average)

65% Pale Malt
25% Munich I
2.5% Chocolate, Pale
2.5% Crystal 120
2.5% Crystal 60
2.5% crystal wheat

1.1 g/L Northern Brewer (9.6% Alpha) @ 60 Minutes (Boil)
1 g/L Northern Brewer (9.6% Alpha) @ 20 Minutes (Boil)
1 g/L Northern Brewer (9.6% Alpha) @ 0 Minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Safale US-05

Recipe Generated with BrewMate
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Re: What are you brewing?

Postby emnpaul » Monday Aug 12, 2013 9:40 am

A US Style IPA

1492 IPA (The year was 1492, Columbus sailed the ocean blue...)
4.2kg Ale Malt
0.5kg Biscuit
0.5kg Wheat
0.45kg Liquid Rice Malt
200g Columbus flowers @ f/out
60g Centenial pellets@ f/out
50g Columbus flowers day 3
Brewbrite for brightness

Bit of a step mash

Ferment @ 18 with US-05
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Re: What are you brewing?

Postby weizgei » Monday Aug 12, 2013 8:44 pm

I'm finally going to get around to brewing a Belgian Dubbel, been planning this one for months but my lupulin threshold shift keeps making me brew 40+ IBU American pale ales.

I'm thinking 17l batch size, OG/FG 1055/1010, 6.2% abv (bottled), 20IBU, 30EBC :
In the mash:
2.5kg Bohemian Pilsner (German)
150gm medium crystal (140)
150gm dark crystal (240)

Hops
30gm Hallertau Mitt @ 60m

Towards the end of the boil, add:
750gm Munich LME
300gm Amber Candi Sugar

Ferment with Wyeast 1214 @ 20C (I have a yeast starter running since yesterday, brewing this prob Wed)
Lager in the fridge for a month once bottled

I realise it's a little on the low side in terms of alcohol content, that's deliberate for this brew. It will be my first use of Munich malt and Candi Sugar, they'll make up 20% and 8% of the malt bill respectively....any comments on those amounts?
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Re: What are you brewing?

Postby warra48 » Sunday Aug 18, 2013 5:40 pm

Got this one down today.

Twisted Gut APA Version 5
Brewer: Robert
Asst Brewer: Elsie
Style: American Pale Ale

Batch Size (fermenter): 24.00 l
Measured OG: 1.049 SG
Estimated Color: 20.7 EBC
Estimated IBU: 35.2 IBUs

2500.0 g Munich (15.0 EBC) Grain 2 46.7 %
2500.0 g Pale Ale (5.9 EBC) Grain 3 46.7 %
200.0 g Wheat (4.0 EBC) Grain 4 3.7 %
50.0 g Amber (100.0 EBC) Grain 5 0.9 %
50.0 g Chocolate Wheat (Weyermann) (817.5 EBC) Grain 6 0.9 %
50.0 g Crystal, Dark (Joe White) (216.7 EBC) Grain 7 0.9 %
12.0 g Cascade [6.30 %] - First Wort 60.0 min Hop 8 8.4 IBUs
10.0 g Magnum - USA [11.30 %] - First Wort 60.0 Hop 9 12.5 IBUs
35.0 g Cascade [5.50 %] - Boil 10.0 min Hop 10 7.0 IBUs
15.0 g Citra [13.40 %] - Boil 10.0 min Hop 11 7.3 IBUs
5.00 g Yeast Nutrient (Boil 10.0 mins) Other 12 -
5.00 g BrewBrite (Boil 5.0 mins) Fining 13 -
20.0 g Cascade [5.50 %] - Boil 0.0 min Hop 14 0.0 IBUs
1.0 pkg Denny's Favorite 50 (Wyeast Labs #1450) Yeast 15 -
12.0 g Cascade [6.20 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
12.0 g Citra [13.40 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs


Mashed 70 minutes at 66ºC. Boiled 60 minutes.
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