What are you brewing?

[speedie]

one of todays brew
38 Kgs pale
2.5 Kgs d/crystal
3 Kgs wheat
nz hop
34/70 yeast

[bullfrog]

one of todays brew
38 Kgs pale
2.5 Kgs d/crystal
3 Kgs wheat
nz hop
34/70 yeast

Glad you posted your hop schedule. Makes it easy for us all to recreate if we'd like. Likewise with volumes, etc. Really glad it's all there. Nice, complete recipe you've posted.

[speedie]

do you want to brew this or are you doing your usual niggling froggy
cause if you really really want to attempt it i would post the entire proceedure
but dont barstardise it
no bags allowed
cheers speedie

[drsmurto]

If you are going to post a recipe Speedie why not post the complete hop schedule.

A bit pointless otherwise.

[wrighty]

Probably not much point Doc .
Doubt anyone can crack the secret code that speedie uses

[bullfrog]

Well obviously I'm taking the piss. You haven't even posted what hop you're using, let alone the amounts and schedule, just mentioned it's country of origin. For all we know, you've only used 2g at flameout and nothing else, in which case no, I shouldn't like to give it a burl.

Now we've all read that you think all hops are the same but some of us actually care to utilise our sense of taste when drinking a beer so the finer details, like the entire second-half of any recipe that itemises the hop schedule, are considered important.

[Oliver]

I bottled No.63 APA (using a fresh-wort kit from Grain and Grape as a base (I needed to get something on quickly, so go easy!), with 200g crystal and 40g Cascade added) this afternoon. It tasted absolutely magnificent out of the fermenter.

No.64, which is currently on the stove boiling, is a partial mash of JW ale, crystal and wheat malt. Hops are Citra and Galaxy. Coopers lager as a base, with 500g dried malt extract added.

The extracts have already been pitched onto the yeast cake of the previous brew and are fermenting rapidy at 20C after only about 90mins

Cheers,

Oliver

[drsmurto]

Amidst the chaos i managed to brew twice last week.

One was my Golden Ale (the rye and homegrown Victoria hop variation).

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 17.6 IBU
40.00 gm Victoria - Mt Torrens [10.00 %] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

20L
OG 1.048
IBU 30
66C mash for 90 mins, 90 min boil

Second was another roggenbier.

3.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 56.07 %
2.00 kg Munich II (Weyermann) (16.7 EBC) Grain 37.38 %
0.25 kg Caramel Rye (Weyermann) (200.0 EBC) Grain 4.67 %
0.10 kg Chocolate Wheat (Weyermann) (1100.0 EBC) Grain 1.87 %
10.00 gm Magnum [15.50 %] (60 min) Hops 19.6 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat

20L
OG 1.050
IBU 20
52/63C mash (double infusion).

Both sitting inside due to fermenting fridges both being using for chardonnay MLF.

[emnpaul]

Just about to start my second partial.

Jackie Brown (Northern Brown Ale)

Grain Bill
1.5Kg Light dry malt (37.8%)
1.0Kg Golden promise (25.3%)
0.25kg pale crystal (6.3%)
0.25Kg Dextrose (6.3%)
0.25Kg Munich I (6.3%)
0.25Kg Munich II (6.3%)
0.25Kg Wheat (6.3%)
0.20Kg Chocolate (6.3%)

Hop Bill
10.0g EKG (4.7% AA) Mash hop (0.4g/L) 1.85 IBU
10.0g Fuggles (3.8%AA) Mash hop (0.4g/L) 1.5 IBU
22.0g Northern Brewer (9.6%AA) @ 60 Minutes (1.0 g/L) 26.28 IBU

Misc
1/2 Whirlfloc tab @ 10 mins
7g yeast nutrient(coopers yeast) @ 10mins
1 Stick chalk @ 10 mins
Yeast: WLP002 English Ale. 2L starter prepped -72Hrs

23L
75 minute Mash @ 65
29.6 IBU
OG 1049 (Predicted)
ferment @ 19 deg. C

Then got to clean out my mouldy brew fridge while it cools

Cheers
Paul

[emnpaul]

Cupbaord Cleaner Dunkel

Munich I 0.75 Kg
Munich II 0.75 Kg
LDME 0.6 Kg
Caraffa II 0.07 Kg
Dark Crystal 0.05 Kg (hoping I can get away with this as I have no Caramunich III)
10g Northern Brewer @30 mins
10g Tettnanger @ 30 mins
1/4 whirlfloc

12 Litre Batch
O.G: 1050
F.G: 1015
Yeast: WLP833 German Bock Lager

This will be my first attempt at a stepped mash as per this recipe off the Weyermann site. http://www.weyermann.de/eng/hr.asp?go=d ... &sprache=2

Fingers crossed
Paul

EDIT: I missed target O.G by 6 points. Should I have called this "Mmm, Eunuch Dunkel!"?

[rotten]

After a very long break, Too Long, I'm brewing again tomorrow.
First time using a few new toys so will see how we go.
Very Excited

IPA - I'm back (English IPA)

Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol (ABV): 5.80 %
Colour (SRM): 7.4 (EBC): 14.6
Bitterness (IBU): 57.1 (Average)

80% Maris Otter Malt
20% Munich II

1 g/L Magnum (12.5% Alpha) @ 60 Minutes (Boil)
2.5 g/L Fuggles (5.7% Alpha) @ 20 Minutes (Boil)
2.5 g/L Fuggles (5.7% Alpha) @ 5 Minutes (Boil)


Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

[drsmurto]

Managed to find time to brew 2 batches yesterday, both recipes I've done a number of times.

Landlord - another variation. Golden Promise instead of Maris Otter.

97% Thomas Fawcetts (floor malted) GP
3% Simpsons Dark Crystal

Fuggles at 60 for total of 30 IBU
EKG 1g/L at 20
Styrian Goldings 1g/L at 0

WY1469 @ 19C

Adjusted the water slightly differently this time. Adding some CaCO3 (chalk) as well as CaSO4 and CaCl2. 66C single infusion.


Followed that up with a Dusseldorf Altbier

61% Weyermann Munich I
35% Weyermann Pilsner
4% Weyermann Carafa Special II

Spalt and Magnum at 60 mins to 50 IBU total
Spalt 1g/L at 20 and 0

WLP036 (Dusseldorf Alt) @ 17C

64C single infusion.

Less than 24h later and both fermenters have krausens.

[warra48]

Nice looking recipes, all of these recent ones. Nice to see you back again, DrS, now that we know who is banished.

About to bottle a Dunkelweizen.
I'm planning to brew a Mild this week, as soon as I build up enough WY1968 yeast from a stored test tube.

[squirt in the turns]

Thought I'd brew something to take on a mate's "male baby shower" camping trip that his misses is secretly organising. Revisitting my 2nd AG, Trough Lolly's Sierra Nevada Pale Ale Clone. No-chilling as I did the first time, but tweaking it by doing a mini boil to make sure it packs a bit of hop punch.

[Oliver]

Hi SITT,

Can you let me know the method and ingredients you use for the mini boil. I wouldn't mind giving this a shot. (Maybe add to the TL's SNPA Clone thread?)

Cheers,

Oliver

[punkin]

I brewed this yesterday, 44l batch.

I know it's not Kolsch with us-05, that's just the name of the grain bill i stole for my single hop experiments.

BullsHead Kolsch revised (Kolsch)

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 3.5 (EBC): 6.8
Bitterness (IBU): 28.5 (Average)

92% Pilsner
8% Wheat Malt

0.5 g/L Northern Brewer (15% Alpha) @ 60 Minutes (Boil)
0.8 g/L Northern Brewer (15% Alpha) @ 10 Minutes (Boil)
1.1 g/L Northern Brewer (15% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with


Recipe Generated with BrewMate


On the bright side i tapped the first keg of this one i brewed a fortnight ago last night...


Punkins kiwi Pale (American Pale Ale)

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 4.91 %
Colour (SRM): 7.0 (EBC): 13.7
Bitterness (IBU): 34.7 (Average)

81.8% Pale Ale Malt
9.1% Caramalt
9.1% Wheat Malt

1 g/L Pride of Ringwood (8.3% Alpha) @ 60 Minutes (Boil)
1.2 g/L Centennial (9.7% Alpha) @ 15 Minutes (Boil)
1.2 g/L Centennial (9.7% Alpha) @ 0 Minutes (Aroma)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

Tweaked with the help of my kiwi mate, although he insists he told me to sub amarillo for the centennial. It was developed to suit the limited range of materials i have.
It's a beauty.

[squirt in the turns]

Hi SITT,

Can you let me know the method and ingredients you use for the mini boil. I wouldn't mind giving this a shot. (Maybe add to the TL's SNPA Clone thread?)

Cheers,

Oliver

Hi Oliver,

I'll post my exact adaptations (basically just a mini boil with the 10 min Simcoe addition) of TL's recipe in that thread when I can safely vouch for the quality of the beer.

Did I miss something? I thought you were going to be chilling with your Millenium Ale contraption? The mini boil is of use to no-chillers like myself, to do the late hop additions that would otherwise be less effective due to the prolonged exposure to hot wort (apologies if you already knew this. I suppose I should have been clearer in my post too). This thread on AHB is basically how it works.

I've never chilled, so take my advice as completely biased, but if you can be steered toward no-chill, I would recommend it. Shorter brew day, less water usage, but my new favourite perk is that I can strain the kettle trub for another 2 litres of wort that'd otherwise be wasted. This is used to make a starter of the exact same composition of the wort it'll be pitched into. No need to chill and decant + Pitch at high krausen = less lag + more beer in fermenter! You can't do that if you're chilling unless you make the same beer all the time.

[drsmurto]

Hi SITT,

Can you let me know the method and ingredients you use for the mini boil. I wouldn't mind giving this a shot. (Maybe add to the TL's SNPA Clone thread?)

Cheers,

Oliver

Hi Oliver,

I'll post my exact adaptations (basically just a mini boil with the 10 min Simcoe addition) of TL's recipe in that thread when I can safely vouch for the quality of the beer.

Did I miss something? I thought you were going to be chilling with your Millenium Ale contraption? The mini boil is of use to no-chillers like myself, to do the late hop additions that would otherwise be less effective due to the prolonged exposure to hot wort (apologies if you already knew this. I suppose I should have been clearer in my post too). This thread on AHB is basically how it works.

I've never chilled, so take my advice as completely biased, but if you can be steered toward no-chill, I would recommend it. Shorter brew day, less water usage, but my new favourite perk is that I can strain the kettle trub for another 2 litres of wort that'd otherwise be wasted. This is used to make a starter of the exact same composition of the wort it'll be pitched into. No need to chill and decant + Pitch at high krausen = less lag + more beer in fermenter! You can't do that if you're chilling unless you make the same beer all the time.

That's a rather sweeping generalisation Squirt.

Allow mt to debunk your myths.

I run my wort through a plate chiller. The tap on the kettle is open fully so the time taken to run it through the chiller is the same time it would take to run into a cube. Therefore no time saving.

I recirculate my chilling water back into the rainwater tanks. Therefore no increase in water usage.

If you don't have access to rainwater (or a pool) to recirculate your water then i agree with you, no chilling is a better option in my opinion as wasting water is something no-one should be doing in this country.

As for the comment about lag time and more beer in the fermenter, a small amount of pre brewday preparation by making a starter or reusing yeastcake/top cropping means i get to go to bed at the end of a brewday knowing my wort is sporting a lovely krausen. And that for me is the reason why i chill.

I'm not having a go at no chill, just thought i would add some balance to the debate.

The biggest advantage i see with no chill is being able to stockpile wort on the days you are able to brew rather than having to brew every few weeks to keep up with supply. I do get a tad jealous of mates with the ability to punch out 60+L at a time and after a double brewday have 6 x 20L cubes. With a rugrat taking up much of my free time i suspect my days of leisurely brewing with multiple decoctions are rapidly coming to an end...

I must say that since the re-emergence of no chill (its not a new concept even though the AHB crew seem to think they invented it) i have been quite impressed by the approach of some people to improvise the hopping to make allowances for changes in IBU that occur in the a cube of hot wort. Some clever cookies out there in the home brewing world.

[squirt in the turns]

I do get a tad jealous of mates with the ability to punch out 60+L at a time and after a double brewday have 6 x 20L cubes.

I'm yet to do more than a single cube batch. I'll have to work out how much wort I can safely boil in my 40 L urn. Maybe I'll stick a ball valve on my old 19 L stockpot and do a split boil.

That's a rather sweeping generalisation Squirt.

Yes, I suppose it was

That said, those are surely among the biggest selling points of no chill, and I especially agree with your point about water waste. IIRC, Oliver mentioned in another thread that he was considering running tap water through his chiller (tut tut ).

I would imagine that pitching an active starter and top cropping would give comparably short lag times, closely followed by pitching a glob of cake (i've never measured my lag times precisely). However, unless a starter made pre-brewday is propagated in appropriate AG wort (meaning you're brewing an identical or very similar beer to one you made a few days ago) you'll be making it using extract which you'll either be pitching along with the yeast (god forbid ) or chilling and decanting (more stuffing around, longer lag).

DrS, do you have a process for preparing a pre-brewday starter that you can pitch while active? Is there some esoteric advanced technique that I'm unaware of, or is pitching a bit of extract not really something to worry about, that AG snobs irrationally avoid?

[drsmurto]

Top cropped yeast gives lag times of less than 2 hours in my experience.

Pre-brewday for me starts up to a week before if starting from a smackpack, vial or older yeastcake. I like to know the yeast i am pitching is active and healthy and there are enough cells to do the job without being stressed and producing off flavours.

On Saturday I brewed a Landlord using WY1469. I smacked the pack Sunday prior and pitched into a 750mL starter and put it on a stirplate in a ferment fridge set to 22C. Pack was dated October 2010. After 2 days i poured off ~1/2 to give to another brewer and then pitched the remaining into a 3L starter. Three days later i let it chill down overnight by opening the fridge leaving it exposed to the Adelaide Hills night time air (~5C) .

On brewday I poured off most of the liquid, gave it a shake and then pitched into the wort whilst it was coming out of the plate chiller. Aerated for 10 mins using an aquarium pump (cheers for the advice on that purchase Warra) and then into the ferment fridge set to 19C.

So yes, it's a time consuming process but when less than 2 hours after putting the fermenter in the fridge you see a krausen, the cling wrap is a dome threatening to burst you can go to sleep knowing the yeast are on the job.

Some extract does end up in my AG wort but we are talking perhaps 500mL of starter (which contained 50g of extract) into 20L. I'd rather do that than muck about straining hot break.

If i am using a very fresh smackpack/vial i still tend to make a 1L starter but will do this maybe 48 hours in advance.

TYop cropped yeast i re-ptich as is if its been in the fridge for no more than 2 weeks. I made the mistake once of making up a starter only to find it had climbed out of the flask in less than 30 mins and dripped down the cupboards in the kitchen.